Chef Clara Park
Clara Park is a professional chef in Philadelphia. She earned her BA in psychology from the U. of Chicago, MA in Biology from Columbia University and attended the Institute of Culinary Education in NYC. Restaurant stints include Gary Danko in SF; Redd in Napa; momofuku ko in NYC and Le Moulin Bregeon in the Loire Valley, France. She developed recipes for Campbell’s Soup, Swanson, and Tabasco, ultimately being co-nominated for a James Beard Award for Best Cooking Video with seefood media. Park also helped write The Intolerant
Gourmet: Glorious Food without Gluten or Lactose with Barbara Kafka. Chef
Park’s corporate experience includes extensive R and D work creating hundreds of recipes for dressings, sauces and marinades for the nation’s top grocers. She has also developed numerous unique menus for individual clients as well as restaurant concepts. Career highlights include becoming a Food Network Chopped champion, winning Best Burger in Philly for her Korean BBQ burger at Southgate and eating live octopus with Anthony Bourdain. Chef Park is presently Head of the Chefs’ Council for the Philadelphia chapter of the non-profit C-CAP (Careers through the Culinary Arts) and on the Advisory Board for The Food Lab at Drexel University.
You can find out more at www.claraparkcooks.com and follow her on Instagram @claraparkcooks.
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Sunday Brunch with Chef Aziza Young
Join us for our very first brunch event! Chef Aziza Young will be preparing a delicious menu which will include:
– Stuffed French Toast with a cherry compote
– Shrimp & Grits with seafood gravy and sautéed vegetables
– Crispy chicken and donut waffles with brandy maple syrup
Complimentary mimosas will be available for guests 21+. Coffee and other beverages will be served.
Seating is limited to 12 guests.
CBD Dinner with Chef Mike McKinley
Join us at Old City Kitchen for an infused CBD dinner experience…
1) (Infused) Oak Smoked deviled eggs
2) Hummus with Haloumi, Sun dried tomato and olive tapenade, (infused) olive oil
3) Curried purple cauliflower and (infused) truffle oil Bouillabaisse
4) Miso cod, pea shoots, freeze dried edamame, (infused) chili and sesame oil
5) Pork belly with (infused) citrus honey, togaroshi powder, and apple slaw
6) Chocolate, Caramel, and Toffee covered Local bacon bars
Pasta Making 101 with Chef Edward Strojan
Pasta making 101:
Rolled and hand shaped pasta
Paired with Classic Sauces:
Cacio e Pepe
‘Real’ Alfredo sauce
Quick fresh tomato sauce
Complimentary wine will be available to guests 21 and over.