Artifaqt Market's Meet the Maker Series will debut with chef and cheesemaker Sam Kennedy. Sam is the cheesemaker at The Farm at Doe Run and will be assisted by Matt Buddah. We'll be hosting two seatings for 12 guests per seating at 6:00 and 9:00.
This is a BYOB event but we'll also be pouring complementary tastes to celebrate our first dinner and to show our appreciation. Dress is casual.
Tickets are $65 per guest and can be purchased through Eventbrite.
Please click this link for more information and to purchase your tickets.
Check out the menu!
1st Course: Cheese course 3 bites
Holly (Mad Elf wash), Jamon, Black Garlic Molasses
CC #15, Pork Rillette, Giardiniera Relish, Pretzel
Bathed in Perry, Salumi, Sweet Mustard
2nd Course: Cold Plates 3 small Tapas, 2 medium Tapas
Whipped Dragonfly, piquillo peppers, olive
Sweet Potato, Turnip, CC #9, Fried Caper
Charred Octopus, Romesco, Spiced Almonds
Sous Vide Carrot, Pea Tendril, Boiled Cider Vin, Chive Powder
Oil Poached Tuna, Anchovy, Crispy Garlic, Lemon Zest
3rd Course: Hot Plates 2 Small Tapas, 3 Medium Tapas
Squash Soup, Candied Pumpkin Seed, Pumpkin Oil, Maple Rim
Risotto, Goat St. Mal, bottarga
Spaetzle, Wild mushrooms, Challerhocker, Fried Leeks
Alaskan Spot Prawns, Roe Butter, Grilled Sourdough
Pork Flank Steak, Chimichurri, Olive oil
4th Course: Dessert
Hot Chocolate Affogato, Pumpkin Ice Cream
Regular, Decaf Coffee
Sam Kennedy is a cheese maker from the picturesque region of Southern Chester County, with a focus on sustainable farming and grass-fed agriculture, he has successfully developed numerous award-winning cheeses. He uses his formal education in culinary arts and multiple years of experience as a chef to bring a style to cheese making that is uniquely his own. His travels have inspired him to pursue the study of regional food culture and local agricultural systems. While studying the culinary traditions and preservation techniques of many food regions he has developed a style that uses this depth of knowledge and sustainably grown local ingredients sourced seasonally whenever he steps into the kitchen.
Matt Buddah is a cheesemonger and caterer from South Philadelphia. He has been working closely with our region’s finest farmers, producers, and chefs for almost 10 years. His travels through Spain and the Basque Country have inspired him to delve deeply into the culinary ethos of those regions—where cooking and eating seasonally and locally are not a novelty but a way of life. His goal of bringing the bounty of our region to the masses is about to culminate in a brick and mortar store called Liberty Kitchen in the Kensington neighborhood of Philadelphia.