Join us in our beautiful greenhouse this fall for Sunday Brunch with Eclectik Domestic! Chef Katie Briggs will be preparing a seasonal, locally sourced plated brunch on select Sundays. You’ll get a choice of several menu items, drinks and coffee. Blind Tiger coffee will be making brewed coffee included with your meal, with specialty drinks available for purchase. Separatist Beer Project available for purchase. BYO welcome.

Your seats will be reserved with your party at our big long communal tables. If you’re party isn’t all buying tickets together, leave us a note below so we can reserve your space together.

Join us in our beautiful greenhouse this fall for Sunday Brunch with Eclectik Domestic! Chef Katie Briggs will be preparing a seasonal, locally sourced plated brunch on select Sundays. You’ll get a choice of several menu items, drinks and coffee. Blind Tiger coffee will be making brewed coffee included with your meal, with specialty drinks available for purchase. Separatist Beer Project available for purchase. BYO welcome.

Your seats will be reserved with your party at our big long communal tables. If you’re party isn’t all buying tickets together, leave us a note below so we can reserve your space together.

Join us in our beautiful greenhouse this fall for Sunday Brunch with Eclectik Domestic! Chef Katie Briggs will be preparing a seasonal, locally sourced plated brunch on select Sundays. You’ll get a choice of several menu items, drinks and coffee. Blind Tiger coffee will be making brewed coffee included with your meal, with specialty drinks available for purchase. Separatist Beer Project available for purchase. BYO welcome.

Your seats will be reserved with your party at our big long communal tables. If you’re party isn’t all buying tickets together, leave us a note below so we can reserve your space together.

Join us in our beautiful greenhouse this fall for Sunday Brunch with Eclectik Domestic! Chef Katie Briggs will be preparing a seasonal, locally sourced plated brunch on select Sundays. You’ll get a choice of several menu items, drinks and coffee. Blind Tiger coffee will be making brewed coffee included with your meal, with specialty drinks available for purchase. Separatist Beer Project available for purchase. BYO welcome.

Your seats will be reserved with your party at our big long communal tables. If you’re party isn’t all buying tickets together, leave us a note below so we can reserve your space together.

We are so excited to be hosting the third Queer Soup Night at Greensgrow West!

Come out for a night of soup from local chefs Jena Harris of 1149 Co-op, Caitlin Bias of Musi Philly, Michael Cher of Pelago, and sweets from Katie Briggs of Eclectik Domestic and more! Greensgrow will also be offering a variety of plants and local goods for sale that evening!

This is a donation-based event, no one turned away for lack of funds. Suggested Donation is $10-20, and after paying for the ingredients used for the event, the remainder will be donated.

More About Queer Soup Night:
QSN is a Brooklyn-based fundraising event that started in response to the 2016 election, as a way to actively raise money for local organizations while building queer community in an environment not centered around alcohol. QSN has since raised over $25,000 and chapters have sprung up across North America. The idea is simple: we bring together local chefs, they each make a unique soup, and guests (queers & allies alike) are invited to come and eat soup and offer a suggested donation of $10 - $20, tho no one will be turned away for lack of funds.

Fireball Printing has been in our new building for a year! Come celebrate with us at our big open house and masquerade party!
FREE FOOD by Yom Plant Based Hoagies and Eclectik Domestic
FREE BOOZE by Young American Hard Ciders

For more info about Fireball visit www.fireballprinting.com

MINI VENDOR MARKET featuring:
Caitlin McCormack Holly Símple Medusawolf
Alex Eckman-Lawn Ben Wildflower Art
Inanimate Curiosities

Themed Pieces by Local Designers:
Lisa Harris (Odds And Aliens) Jordan Plain
Brandi Goldsborough Holly Símple
Cohere Maple Street Modern Design
Lusi Klimenko Greg Dyson Jacob Dombroski
Avenue West George Floyd Oliver Bly
Lynx & Co. Helen Bradley Kevin Wallace
Jodi Bosin Kelly Nichols GRIMGRIMGRIM
Kimberly Tallant (KWT Designs)

Spooky tunes by Dj Baby Berlin
Tarot readings by Sister Moon Tarot
Tours to see what the heck we do here anyway
More fun stuff we randomly throw together!

We’ll have cut out masks available at the event, or bring your own mask/costume or just come as you are!

Presented in partnership with HP, Mohawk, and Lindenmeyr Munroe

Hosted by Greensgrow & Philly Foodworks
A benefit for our SNAP Share Program, making a healthy local farm share accessible to everyone.

Greensgrow will host four Farm Dinners throughout 2019 in partnership with Philly Foodworks to benefit our SNAP Share program because we believe that nutritious, local food should be accessible to everyone. Join us for an evening to celebrate the local food system during the delightfully delicious shoulder season - this time at Greensgrow West! On September 28th Chef Katie Briggs, owner of Eclectik Domestic and 2016 James Beard Women in Culinary Leadership recipient, will present a farm-to-table menu sourced from our network of local farmers and from Greensgrow Farms. Beverages provided by Hale & True Cider Co. The evening will feature a four course meal and live music.

Support accessible local food and meet people in your community that believe that nurtured landscapes and good food connects us all.

Greensgrow West | 5123 Baltimore Avenue
Doors & appetizers at 6pm | Dinner at 7pm

Philly Foodworks makes buying, eating, and sharing fresh food as enjoyable and fulfilling as possible. They work with a diverse group of producers and distributors to navigate the challenges faced by producing outside of the mainstream commodity food system. They feel that food is how people connect to themselves, the land, and their community. By engaging with food more consciously, we can build a world that nurtures these connections.

Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. A 2016 James Beard Women in Culinary Leadership recipient, Katie has traveled far and wide offering up her culinary talents. Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states. Katie is passionate about local and seasonal food and works extensively with the farming community. She looks forward to serving you!

Hale & True Cider is made by fermenting fresh Pennsylvania apple juice, straight from the orchard. They thoughtfully incorporate ingredients like hops and fruit to create session ciders that are balanced and complex. Hale & True was named Best of Philly: Best Cidery and 50 Best Bars in Philadelphia Magazine. Their taproom located at 613 S. 7th Street serves a lineup of craft hard cider made on-site from Pennsylvania apples, as well as other local ciders, beer, wine and spirits.

Saturday, September 14th, Rain or Shine
FULL MOON FEAST
5pm-8pm
$60-$80 Pay-What-You-Can Farm Fundraiser
CSA members receive 10% off
Join us for a four course dinner under September's full moon with 2016 James Beard Women in Culinary Leadership recipient Chef Katie Briggs of Eclectik Domestic.
Drink Pairings by Mark Landsman of SILVIA, Woodstock
Garden inspired cocktails, appetizers, farm tour, and a feast featuring our farm's produce and other local provisions. ​

tickets available at greatsongfarm.com

via OITF:

The Hickories has been a part of our Summer tour since 2013, and we love it so much that in most of those years, we’ve done two back-to-back dinners here. We love the peach trees, the trout pond, the flocks of humanely raised farm animals that yield meat as well as wool. Farmer Dina was a poet in a past life, which is fitting for someone who performs poetry every day in the fields of her family farm. She’ll tell us all about her latest projects during the farm tour, before we settle into a feast from guest chef Daniel Sabia, who will bring his wood-fired cooking expertise for his very first OITF event.

Honeysuckle represents the evolution of the food that has been a part of and sustained the embodiment of the black experience in America. Honeysuckle seeks to remove the framing of what soul/southern food is and to utilize the ingredients therein as tools and colors instead of cemented ideals.

These ingredients as tools frees them from expected standards and allows for improvisation and creativity. Improvisation has been one of the defining qualities of the black identity and imagination in that it has allowed for escape, freedom, art, and an individual aesthetic. Honeysuckle looks to agriculture as the nurturing foundation of this improvisation.    

Honeysuckle seeks its patrons to appreciate the artistic sensibilities of African American heritage and culture through food while simultaneously promoting the ideals of farming, sustainability and local economies through the lens of the perspective of the modern African American.

Start Time: 4:30 PM cocktail hour featuring Dad’s Hat Pennsylvania Rye Whiskey

5:30 PM farm tour

6:00 PM dinner is served

A little coffee break and a chance to learn some brewing tips. Enjoy coffee and pulla while tasting different varieties of coffee. Learn how to taste coffee, what makes different coffees unique and some home brewing tips all while enjoying pulla - like being on a Scandinavian coffee break.

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Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, class, number in party and donation amount

or

 11am-2pm// $5-10

As always industry receives 20% off! 

Other Animal Coffee Roasters is an independent, small-batch coffee roasting company based out of Philadelphia, PA.

Our fundamental pursuit is to craft the best cup of coffee through meticulous sourcing and roasting.  

Passion for coffee and quality is at the forefront of everything we do.  Thought and care go into sourcing the best coffees that we can to create a positive impact on the farmers who grow the coffee and everyone who drinks it. 

We roast to showcase each coffee's natural characteristics and let the quality of the coffee be the focus.  Our roasting process is hands-on, thoughtful, and done in limited batches.  

We skew towards more lightly roasted coffees, yet we offer a range of approachable coffee and seek to provide a genuine and memorable experience.

Class/Event Title: Pizza Party with Peggy Paul Casella of Thursday Night Pizza

Date and Time: Saturday, June 29th, 12pm-2pm

Class/Event Description  A summer pizza party! Peggy will demo her weeknight pizza dough recipe, as well as three seasonal pizzas. 

Teacher Bio:  Peggy Paul Casella is the creator of ThursdayNightPizza.com and author of the Teenage Mutant Ninja Turtles Pizza Cookbook. As a cookbook editor and local food enthusiast, she enjoys using homemade dough as a canvas for seasonal flavor pairings, and she's made it her mission to demystify the from-scratch pizza process for home cooks of all skill levels. 

Sliding Scale: $30-50

-RESERVE-

Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, class, number in party and donation amount or

12-2pm// $30-50

As always industry receives 20% off!

Born and raised in Philadelphia, Kurt Evans found a culinary spark cooking southern style dishes alongside his grandmothers as a child. Since then, he’s honed his skills in some of Philadelphia’s most esteemed kitchens. Evans has cooked professionally for over 12 years and continues to learn innovative cooking techniques and creative recipes.

Evans currently ventures in several projects, including Kulture, a collaborative dinner series featuring lineups of emerging Black American chefs. This dinner series explores ways to enhance opportunities for African-American chefs and bring people together to talk about creating more equal opportunity in the food industry.

He also uses his culinary skills to rally a community around ending mass incarceration. Through the EMI dinner series, Evans is bringing awareness to and garnering solutions for a pressing community issue. Today, Evans is the executive chef at Bookers of West Philly.

-RESERVE-

Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, class, number in party and donation amount

or

6-8pm// $50-75

As always industry receives 20% off! 

After a fun group activity to get minds & mouths moving about food, eating, and health, we will delve into food's interconnected relationship to our individual & collective health, as well as that of the planet. We will explore patterns of eating, buying, growing, and connecting over food, that are healing to the world -- and also share simple, beautiful recipes that invite all to eat well, affordably, and together. We hope to plant the seeds of a more resilient world by sharing the skills & knowledge required to prepare delicious food, while investing in food systems that deeply nourish any place we call Home.

This workshop is being offered by Acorn & Frances Rose of West Philly's Community Supported Kitchen.  At the CSK, we plant the seeds of a more resilient world by sharing skills & knowledge required to prepare amazing food anywhere, while investing in local community & a regenerative food system that nourishes deeply any place we call Home.

Frances Rose (fae/femme/faer + she & they)

Cultivating a deep respect for the whole of Earth & Creation, Frances Rose loves to help people connect with a passion for Life, through amazing, ethically-sourced food, and shared explorations in rooting locally.  Drawing deeply from authentic expressions of culinary traditions from around the world, fae plant seeds of resilience by sharing skills & knowledge required to prepare amazing food anywhere, while investing in community food systems that nourish deeply any place we call Home. While helping marry people to place, Frances Rose keeps a community hearth & practices at radical inclusivity -- (whoever you are, whatever your expression, welcome Home).  A cultural worker, Fae cultivates feelings of belonging & Home, sharing delicious food & deep breaths with friends of all stripes.

Acorn Pronouns - they/them/their

Acorn is a queer witch, cultural worker, cook, & baker who acts in service to Life every way they know how. They are setting deep roots in West Philadelphia, where they steward a hub of living industry called the House of the Pink Panther, offer vocational training & Life Design services, and share regenerative food through West Philly's Community Supported Kitchen and the worker-owned cooperative K is for Kitchen. Acorn finds great joy in co-creating this Life & work with mate Frances Rose, and great comfort in the daily ritual of breakfast.

-Reserve-

Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, number in party and donation amount or

7-8pm//$7-21

As always industry receives 20% off!

We are so excited to be hosting the second Queer Soup Night in Philly!

Come out for a night of soup from local chefs like the beauties of K is for Kitchen, Acorn & France Rose, The Eclk Collective, Troy Wilson of Zahav and Desserts from Jena Harris of 1149 and more!

This is a donation based event, no one turned away for lack of funds. Suggested Donation is $10-20, and after paying for the ingredients used for the event, the remainder will be donated to the Community Table and Kitchen programming at Rowhouse Grocery!

The Menu

Acorn and Frances Rose of CSK will be preparing:

Sopa Bruja 

(Witchy Black Bean Soup)
Vegan & Gluten-free

Sopa Bruja is a love-song to some of Turtle Island's living legacies.  Rich & smoky; redolent with notes of cacao, chilis, herbs & roots; sweetened gently with dried fruit; this dish celebrates both the magical plant-beings of Turtle Island & those countless peoples who with them, enter into relationship & service, and have done so since time immemorial. 

Gluten-Free Sourdough Bread

Vegan & Gluten-Free

A hearty & delicious loaf of sourdough bread, made with brown rice, corn, millet & garbanzo flours, as well as a variety of seeds. This is shockingly good vegan, gluten-free bread that surprises skeptics with its yumminess and delights those gluten-free amongst us.

The Eclk Collective is preparing a cucumber and pea gazpacho with cilantro, scallion and lime and a summer salad.

More About Queer Soup Night:
QSN is a Brooklyn-based fundraising event that started in response to the 2016 election, as a way to actively raise money for local organizations while building queer community in an environment not centered around alcohol. QSN has since raised over $25,000 and chapters have sprung up across North America. The idea is simple: we bring together local chefs, they each make a unique soup, and guests (queers & allies alike) are invited to come and eat soup and offer a suggested donation of $10 - $20, tho no one will be turned away for lack of funds

Queersoupnight.com

@queersoupnight (IG)

facebook.com/queersoupnight

-Donate-

Donate via Venmo @eclkdomestic with your name, event, number in party, and donation amount or

6-8pm// Pay- What-You-Can

Class/Event Title: Intro to Japanese Water Stone Sharpening with Pellegrino Cutlery

Date and Time: June 14th 6-8pm

Class/Event Description: Learn how to get started using Japanese water stones for sharpening your kitchen knives to make your next meal a pleasure to prepare. We will cover types of stones, techniques and tips to get you set up for sharpening at home. With practice, anyone can sharpen their own knives to a razors edge, tomatoes won't know what hit them.

Teacher Bio: Steve Pellegrino is a designer by training from the School of Visual Arts in New York and a self taught Bladesmith who aims to bring a new perspective to culinary cutlery. 

Sliding Scale:$15-30

Class/Event Size: Up to 10

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Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, number in party and donation amount or

6-8pm// $15-30

As always industry receives 20% off!

Enjoy a pour a wide range of ciders from Ploughman Cider with owner Ben Wenk. Ben will demonstrate some unique fruits and fermentation techniques. Chef Katie Briggs will prepare a seasonal meal to accompany the ciders.

Ben Wenk is a seventh generation fruit grower in Adams County, Pennsylvania, where his family owns Three Springs Fruit Farm, makers of Ploughman Cider. Ben earned an Agroecology degree from Penn State College of Ag Sciences in 2006. Shortly after, he expanded the diversity of crops grown at Three Springs to support trips to regional farmers markets and local stores and restaurants. Late 2016 saw the debut of Ploughman Cider, a new venture to express the best of the farm through fermentation.

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Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, number in party and donation amount or

6-8pm// $40-60

As always industry receives 20% off!

Gavin McMonigle was born and raised in Drexel Hill, a subsection of Delco. He has been living in Philadelphia and working in Philadelphia Bars for the last decade and after living in neighborhoods all over town has finally settled in Point Breeze with his beautiful and talented wife Sarah Cassano and their two dogs, Tito and Hawk. Gavin has seen many changes in how people drink over the years and has traveled the country visiting bars of all kinds in search of greatness and has found much joy, rich history, and boundless creativity. He is honored for the opportunity to share some of his findings.

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Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, number in party and donation amount or

5-8pm//$20-35

As always industry receives 20% off!