Served at
Her Place Supper ClubAn intimate, Michelin-starred supper club in Philadelphia known for its rotating, seasonal tasting menus and dinner party-style dining experience.
An emulsion of salt cod, olive oil, and sometimes potatoes, typically served as a spread.
Brandade is a dish fundamentally composed of salt cod, olive oil, and usually potatoes. It is prepared as an emulsion and is traditionally eaten in the winter. In French culinary terminology, it is sometimes referred to as brandade de morue, while in Spanish cuisine, it is occasionally known as brandada de bacalao.
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An intimate, Michelin-starred supper club in Philadelphia known for its rotating, seasonal tasting menus and dinner party-style dining experience.
Chef featured in event context: Chef-Driven Culinary Program at Cadillac Hall of Fame Club
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