Chef Pat Szoke with members of his team at the Beard House
Deviled Eggs with Smoked Trout Salad
French Toast with Foie Gras, Toasted Pecans, and Maple Syrup
Crispy Scrapple with Apple Butter and Winter Vegetable Salad
Chef Szoke plating in the Beard House kitchen
Anson Mills Fino Polenta with Shrimp Gravy and Poached Egg
Apple-Stuffed Crêpes with Toasted Walnuts and Maple Cream
Brunch / Tea

Great Neighborhood Brunch

Pat Szoke

The Industry

A protégé of Marc Vetri, Pat Szoke is swiftly earning his own laurels for his innovative approach at the Industry, the aptly named Philadelphia gastropub where local chefs and restaurateurs flock during their time off. This delightful brunch will highlight chef Szoke’s whimsical, modern twists on familiar comfort fare.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Bacon–Cheddar Puffs
    • Deviled Eggs with Smoked Trout Salad
    • House-Cured Salmon on Latkes
    • Ghost of Mary Cocktails
  • Brunch

    • French Toast with Foie Gras, Toasted Pecans, and Maple Syrup
    • Claiborne & Churchill Dry Gewürztraminer 2010
    • Crispy Scrapple with Apple Butter and Winter Vegetable Salad
    • L. Tramier & Fils Côtes du Rhône 2010
    • Anson Mills Fino Polenta with Shrimp Gravy and Poached Egg
    • Argiolas Costamolino Vermentino di Sardegna 2011
    • Apple-Stuffed Crêpes with Toasted Walnuts and Maple Cream
    • Conde de Subirats Brut Cava NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sun, 03.03.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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