Vegan Cuisine: A Simple Art
Ten Course Tasting Menu for the Produce Loving Foodie
May 19, 8 p.m. || $60/person
Join host JL from jlgoesvegan.com and co-host Lee from the theveganversion.com for this rare event to experience culinary samplings of the young, rising Chef Zachary Pelliccio. Take the weekend away in beautiful Jim Thorpe, PA and join us at Flow Bar + Restaurant on Saturday, May 19 at 8 pm, as we will demonstrate how anyone can fall in love with plant-based cooking. Chef Pelliccio will explain the simple details that make each dish flow so perfectly.
For $60 you will enjoy ten amazing courses of vegan cuisine, beginning with JL’s introduction of Chef Pelliccio, including the story behind their first meeting and how this extraordinary event came to be. You will then be immersed in a dining experience like no other which will conclude with drinks and conversation with Executive Chef Pelliccio along with a chance to make many new contacts and friends in the vegan community. Flow is also proud to offer a fully vegan wine and beer list with over 40 local craft beers.
Reservations are filling quickly; please call for tickets today, Flow Bar+Restaurant at 570-325-8200.
Be sure to join us at FLOW for Mother’s Day, May 13th
Brunch from 10 a.m. – 3 p.m. Dinner 4 – 9 pm
Brioche French Toast with Nutella and Bananas…12
Brioche, Hazelnut Cocoa Spread, Bananas Foster
Chicken Salad Wrap… 10
Walnuts, Dried Cherries, Red Onion, Tomato, Spring Greens
Seared Salmon, Sourdough, Belgian Aioli, Spring Greens, Vine Ripe Tomatoes
Seasonal Vegetable Frittata…8
Baked Italian Style Omelet
Egg in a Basket…8
Lightly Fried Eggs cooked in the Center of Multigrain Toast
Almost Famous Grilled Cheese…10
Melted Brie, Swiss, and Cheddar, Hickory Smoked Bacon, Vine Ripened Tomatoes, On Sourdough Grilled In Duck Fat
Lobster Eggs Benedict …19
Claw and half tail of a 1-lb Lobster, Poached Eggs,
House Made Hollandaise, Spinach
Bacon Ham Potato Frites Salad
NEW YEAR’S Eve 2012: 10-Course Chefs Tasting Dinner Pre-Purchase
From the Desk of Executive Chef and General Manager Zachary Michael Pelliccio:
Exec Chef Zachary Pelliccio
Wishing you warmest greetings as you gather to celebrate the upcoming Holiday season. My first year at Flow as Executive Chef has been amazing and I would like to start by thanking everyone, including my friends and family, who have visited Flow this year. I would also like to extend special thanks to the small family farms that have supplied Flow so well this year.
I have made a lot of great friends and contacts that will last a lifetime. Moving from Philadelphia to the Jim Thorpe area was a big step in my life and my career, all of you have made me feel very happy in this decision. The restaurant staff is the happiest and most helpful group of people I have ever worked with, and their hard work is key to the restaurant’s success. Joan Morykin, co-owner of Flow, has helped me with every detail each step of the way, and her contributions are immeasurable. Victor Stabin, has helped design every inch of the building and provided the unreal setting. Along with his artwork, it completes the perfect ambience of the restaurant. Without their full support, advice, and friendship none of this would have been possible for me and Flow would not have had the popularity, the critic acclaim, and the overall success we achieved this year.
So to give a gift of sorts and to thank everyone for their support, I am extending an invitation to you to join us for a dining experience like no other in the area: a 10 Course Chef’s Tasting Menu for our New Year’s 2012 celebration. Main entree options include Short Ribs (beef), Quail (game), Halibut (fish), or a Vegetarian option for only $85 per person.
I wanted to design a menu that let you experience some classics and also some items you may never get to taste again. There will also be a recommended, chef selected wine and beer pairing for the Chef’s Tasting Menu. There are four seatings: Friday, December 30, at 5 pm and 8 pm and Saturday, December 31, at 5 pm and 8 pm, to allow for a maximum amount of availability. Our full bar will be open both nights, featuring over 50 hand selected microbrews.
If you would like to reserve your tickets please e-mail us at email@example.com or call 570-325-8200 for availability, and to purchase tickets. Please call as soon as possible to be guaranteed your optimal time. It is a first come, first serve basis. Reserve your seats today.
I would love for everyone to experience this event!
Executive Chef Zachary Pelliccio
About Chef Zachary Pelliccio
Raised on a farm in Lancaster, PA, Chef Pelliccio’s parents taught him about hard work and farm fresh food. He started his culinary career apprenticing under chef Anthony DiStefano. Later, he attended The International Culinary School at The Art Institute of Philadelphia, and started his Philadelphia culinary career at Patou Restaurant working with Exec Chef Patrice Rames.
Pelliccio followed chef Colin Thompson to the famous farm-to-table restaurant Farmacia, where he worked with other renowned chefs such as Jesse Fellows and Kevin von Klause. Pelliccio’s career continued to other Philadelphia institutions such as Barclay Prime and Public House at Logan Square, where he reunited with DiStefano.
Chef Pelliccio has remained loyal to supporting small, local farms and his inventive, bold yet simplistic style has brought a wonderful renaissance to Flow’s menus.