Peachtree & Ward

The venue, Pomme, is beautiful. However it can only comfortably hold about 150 guests — although it is represented to hold up to 200 by the sales staff. Pre-​event tasting for the wedding we made at Pomme was not at all what was served at the actual wedding. We were very embarrassed and upset by what was served and the fact that several tables didn’t get their food until long after others were served. I don’t think this place is worth nearly what they charge. Everything is extra — including use of the bridal suite. There also seems to be a frequent turnover of personnel, which leads to lack of communication and follow-​through. If you get wowed by the venue itself, and can’t resist taking a gamble, make sure you get everything you expect to have at the wedding set forth in precise detail in the contract you are given to sign — exact menu, how food will be served, number of servers, etc. Otherwise you may be unpleasantly surprised the day of the wedding.

On Friday, October 3, 2014 my daughter had both her wedding ceremony and reception at Pomme. From the time we arrived to the time we left, every aspect of the event was perfect.
People are still talking about the quality of the food and the excellence of the service. I can’t think of one negative thing to say. The coordinator and her staff went above and beyond our expectations.
I panicked when 2 corsages and one boutonnière were missing from our order. The coordinator quickly went into action, taking down information from me and telling me not to worry about it. She assured me that she would obtain these items. Within an hour the florist made and delivered the missing items.
All of the servers from the wait staff to the bartenders were well-​trained, being both polite and extremely efficient. Everything ran like clockwork. Guests keep telling me it was the best food and service they have ever had at a wedding.
I cannot thank Pomme enough for helping to make my daughter’s wedding perfect!

Review of The James Beard ‘Taste America’ Event Friday, Sept. 4, 2013.
For those of us who could do with a preface, the James Beard Award is like a Grammy in the culinary world. Having this event in Philadelphia is a ‘once every five years’ event, so I graciously say thank you to the Foundation on behalf of my fair city.
One (of the many) enjoyable elements of the evening was how many chefs from the area chose to participate. There were no shortage of top tier culinary minds in attendance; all sharing their phood philosophies with us in single bite offerings. These uni-​bite morsels ranged from «I need something to lean on… my knees are weak this is so good» to «what is devil is this doing here?» It is because of this span that I have developed a new rating system. At the top end, chefs can be awarded a «Stamper» of Approval. This means one is firing on all cylinders; top marks. Next down is a rating of ‘Good Show’. Solid job, well done, not spectacular, but one should be perfectly happy with the rating. Next rung down takes us to ‘Call for Concern’. When one receives a C.F.C., there are some issues which need rectifying. One or more problems are very apparent, and can’t be overlooked. Lastly, is the dreaded F.U. from yours truly, al la my monicker.
Topping off the list in first position:
1. Chef Michael Santoro, of ‘The Mildred’, with his Oxtail Tortellini. Whoa.
The following (in order) also received «Stampers of Approval»:
2. Chef Joe Cicala, Le Virtu, Pheasant & Porcini Ravioli
3. Chef Sean Weinburg, Restaurant Alba, «Carne Cruda»
4. Chef Patrick Feury, Nectar, Buratta
The following chefs had a Good Show:
— Chef Chris Kearse, Will BYOB, Pork Cheeks w Sunchokes
— Chef Scott Schroeder, S. Philly Tap Room, Shaved Dry Aged Beef
— Chef George Sabatino, Morgan’s Pier, Chilie Braised Short Ribs
— Chef Mitch Prensky, Supper, Crab & Country Ham
There were other offerings that were acceptable, if not noteworthy. Let’s not take up time reviewing them in an already long review.
«Call for Concern» goes out, first, to the architects of the auction. Whoever structured this stage of the evening very obviously does not know Philadelphia. The Urqhart wore his philanthropic hat on the 4^th, but I was stunned when the bid for a ONE night stay at a mediocre vineyard in CA opened at $ 3k, not including air fare. There were even a few chuckles in the room as the auctioneer tried desperately to engage the crowd. Crickets for the most part, I’m afraid. This one was pretty far off the mark in terms of pricing, and in terms of auction items. This isn’t Manhattan, it’s Philadelphia. Do your market research.
There was also a ‘hotadog’ (al la Tony Shalhoub from ‘Big Night’) that snuck into the party. Hey!?! Who invited hotdog? Hotdog was the one guy in the room who was wearing a Flyers jersey, asking for Bud Light, and speaking too loudly about nothing. How on earth did Michael Falcone from Funky lil Kitchen get an invite to this?!? I’m still scratching my head on this one. Not too good, that.
Only one F.U. goes out to Chef Ed Batejan not for his food (which was well above average), but for his manners. So much is said by the way a man treats the people who work for him. Not only is barking at one’s staff in public unprofessional, it’s downright rude. Everyone was working hard to make the night a success. I hope a sincere and complete apology is rendered post-​haste. I didn’t, however, want to waiver from my 5 star endorsement of the night solely because Mr. Batejan can’t control his temper.
A special tip of the hat to Scott Zoccolillo (nice Irish boy) for his carefully constructed cocktails. His three offerings payed homage to prohibition era cocktails, mid-​century beverages, and modern gastronomy. Although no burners or braising pans were used in this instance, a Good Show is still in order.
I’m leaving so much out; I do apologize. But I wanted to give a broad stroke review, promote chefs who deserve to be promoted, and say thank you to the sponsors & supports of Taste America. Cheers.

Just went to a wedding reception that was catered by Peachtree & Ward at their Radnor reception venue: Pomme. I was super impressed from beginning to end.
Reception Venue: It was beautiful and natural. Even though it was sleeting outside, I could see the gorgeous potential of this site. To get to the reception area, you cross a bridge over a lake inhabited by real swans (although, word on the street is that they are not very friendly). The reception area has great natural lighting and beautiful large spherical lamps. There is also a cocktail hour reception area on the bottom level which opens up to allow for an outdoor heated tent for more cocktail space. The reception manager for the night was also very helpful as we tried to set up the decorations for the venue before the guests came. They seemed very flexible and accommodating.
Cocktail Hour: The food was delicious and the service was amazing! I have been to many receptions with passed hors d’oeuvres but none with such great variety and service as the reception I went to this past Saturday. The bites were amazing! From crispy phyllo dough wrapped crab rolls, mushroom duxelle triangles, tuna tartare on a crispy potato chip (think: kettle-​cooked style), peking duck rolls (o-​m-​g possibly the most delicious invention ever – it was like a crispy Peking Duck wrap you make at an authentic Chinese restaurant), new potato skins with smoked salmon and crème fraîche, and cuban sandwich bites (my least fave of the group but really with such stellar bites, someone has to be the so-​to-​speak «loser» even if it was also good). I never felt like I was in want of an hors d’oeuvres and even with a group of famished Asians (trust me, not a group that you want to keep hungry), there were so many servers still with hot and fresh appetizers. Also, the servers were really attentive… it’s like they could read your mind when your face was saying «oh no, I couldn’t possibly eat another» but the little piggy inside of you was saying «oh please insist because this is like heaven in a bite!» they would know and make sure to find you. As if they passed hors d’oeuvres weren’t enough, they also had stations with philly cheesesteak sliders (cute, gooey, and cheesey), pretzel bites (with mustard dips), and a nacho chip/​juicy pulled pork taco station with mango salsa, guac, and all the typicals.
Seated Dinner: Dinner was served in three courses and always very timely. We started with some mixed greens and a caramelized onion tart (with cheese – my fave!). Next, was butternut squash ravioli – loved the filling but by this point, I had filled up way too much during cocktail hour so I couldn’t finish all of the wrapping. The main course was a perfectly cooked miso glazed cod over watercress and lime-​infused rice. It was delicious but I was so stuffed from everything else!
Dessert: Dessert had three options: vanilla and chocolate milkshakes (in shots), adorably cute but possibly too tiny mini coffee & strawberry gelato cones, and little jars filled with shortcake, strawberries, and whipped cream. The jars were a great idea but I think it would have been even better with vanilla custard at the bottom and whipped cream on top – it needed some other flavor/​consistency to bring it all together. Otherwise, it would have been a rockstar finish. Best of all, they served FRENCH PRESS coffee with dessert – both decaf and regular. I mean, if you’re gonna serve coffee, at least do it right! :)
Overall, I was super impressed by the service and the quality quality quality of the food! Really spectacular!