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Tapas Dinner

  • Artifaqt 15 South Main Street Phoenixville USA (map)

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.

https://www.eventbrite.com/e/tapas-dinner-at-artifaqt-market-tickets-52059343899

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

    Apple Pocket

    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.