Last Thursday, many of Philly’s top chefs and bartenders came together to benefit FringeArts
at what has become a staple city event, the Sixth Annual Feastival
. The evening was bursting with delicious bites paired with mesmerizing performances and shared with great company.
Feastival is the premier fundraising event of FringeArts and was held this year at the beautiful FringeArts headquarters at North Columbus Boulevard and Race Street. Philly’s best and brightest culinary minds from over 70 bars and restaurants served up imaginative dishes like salmon skin nachos from CoZara and goat cheese mousse and pear cannolis with a pancetta shell and bacon fat dust from Taproom on 19th,
- Amstel Light
- Siembra Spirits
- The Wine Merchant
- Southern Wine & Spirits
- Majestic Wine & Spirits
We also would love a shout out to Fiji Water and San Pellegrino.
Featured cocktails from participating bars, made with liquor from the spirits sponsors:
Must be a Peach of a Hand
Aviation gin, peach, sage, white pepper, citrus, served carbonated
Pinnacle vodka, blood orange puree, sparkling wine
Jim Beam Apple & Soda
The Olde Bar
Into the Face of the Devil
apple infused Jim Beam Devil's Cut Bourbon, cardamom honey, lemon juice
Sauza Hornitos tequila, Cointreau, strawberry, lime
Siembra Valles blanco tequila, ginger beer, basil
Twenty Manning Grill
Cruzan light rum, sweet vermouth, curacao, spiced grenadine, club soda
Fright All Night
2 Gingers Irish whiskey, aromatic espresso syrup, pumpkin spice crema
Noe You Didn't
Jim Beam Rye whiskey, lemon juice, ginger syrup, club soda, splash of red wine
The sold out festival catered to over 1,000 attendees and raised close to $500,000 for FringeArts. Click through the slideshow to view photos from one of Philly’s most impressive events.
Photo by Stephen Lyford
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