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Published on December 1st, 2011 | by Food Art Drink

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FLOW’s 10- Course New Year’s Eve Dinner

NEW YEAR’S Eve 2012: 10-Course Chefs Tasting Dinner Pre-Purchase

Vegetarians and Gluten Free Welcome!

 

From the Desk of Executive Chef and General Manager Zachary Michael Pelliccio:

 

Zachary Pelliccio, FLOW
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 jmorykin@verizon.net 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!

Ciao

Executive Chef Zachary Pelliccio

 

 

About Chef Zachary Pelliccio

FLOW: Buy Fresh, Buy LocalRaised 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.


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