We’ve got some incredible food here in Bucks County. Young chefs, fresh from big city kitchens. A wide diversity of cuisines. Fresh, locally sourced ingredients, and unique venues. You don’t need to go into “the city” to find great food anymore. In fact, folks from New York and Philly are coming here.
The Bucks County Dinner Club wants to introduce you to all this with special, exclusive dining events at some of the best restaurants in Bucks County and nearby.
Whatever the event is, it’s not going to be the same old “going out to eat.” Maybe you’ll get to meet the chef, discuss his or her culinary philosophy, and thoughts about the menu. How about a cocktail party at a local distillery or winery, pairing spirits and wine with just the right morsels? Or perhaps a tasting that gives you a “peek” at a new menu the chef is working on. Whatever it is, you’ll get a unique culinary experience, crafted just for the Bucks County Dinner Club.
It’s an opportunity to meet new people, try new restaurants and experience new cuisines. Some events may even include alcohol, so that’s fun too, no?
You won’t be part of a big crowd. Our events are limited to 40 or less diners, to allow folks to interact, meet the chef up close, and enjoy the atmosphere.
How does it work?
- When, what, where? Only 3 weeks before the event, we share all the details, including menu, time, place and cost, and deadline for ordering tickets. Only a certain number of tickets will be sold, so don’t wait too long to buy tickets.
- How much? Ticket prices range from $40 to $100 per person, depending upon the event. We’ll do our best to offer a variety of experiences to accommodate everyone’s budget. Tax and gratuity are included. Alcohol may be extra at some of the events, but we’ll tell you ahead of time if that’s the case.
- How do I pay? Use our easy EventSpot site to pay by credit card or PayPal before the event. Come to the event with your ticket printed or with your SmartPhone (instructions on our payment site).
- What about alcoholic drinks? It depends. Some events are BYOB, some events include alcohol, and some do not—but the restaurant or venue has drinks for purchase.
- What about refunds? We can refund your ticket up until the event deadline. At that point we have to tell the chef how many guests to expect so they can buy the appropriate amount of food.
- If it’s a club, do I have to pay a membership fee? Nope. Although a rewards program is in the works. Stay tuned.
- What if I want to know immediately when a new event is scheduled? Sign up on our special Bucks County Dinner Club email list here and you’ll be the first to know. Also, keep an eye on the Bucks County Taste Facebook page and Twitter feed.
OCTOBER 23, 2014
New American Cuisine with a Touch of Traditional French at the Golden Pheasant Inn
A seasonal 3-course prix fixe menu featuring the best locally sourced ingredients
Don’t miss this amazing dinner by Chefs Blake Faure and Jon Ramsey! Chef Blake will join us during the cocktail hour, and then again with Chef Jon during dessert. Dinner will be served in the beautifully restored solarium overlooking both the Delaware River and the canal. It will be a great space to enjoy the beautiful fall foliage along the river! Limited tickets, so sign up soon!
Here’s a peek at the menu. For more details, and the wine and beer pairings (available for additional cost), click here.
Maple butter roasted butternut squash soup garnished with toasted pumpkin seeds
Swallow Hill Farm baby arugula and Tuscan kale, Old Chatham Ewe’s blue cheese, candied walnuts, shaved fennel with a tarragon-Dijon vinaigrette dressing
Cherry Grove Farm red and yellow onion confit with Cranberry Creek chevre topped with a house grown rosemary aioli sauce
Sauteed Swallow Hill Farm squash and zucchini pasta threads with Phillips Farm sweet corn puree, Fulper Farms ricotta, and a house grown herb pesto
Grilled flank steak served with smashed Terhune Orchards elba potatoes, sautéed Mainly Mushrooms wild and cultivated mushrooms, and a bordelaise sauce
Frenched Chicken Breast
Frenched chicken breast, roasted with Tassot Apiaries honey and grain mustard, sautéed Flaim Farm Swiss chard and roasted fingerling potatoes
Solebury Orchards Staymen Winesap apples in a light flaky crust
Chocolate cake with layers of raspberry coulis
Where: The Golden Pheasant Inn, 763 River Rd, Erwinna, PA 18920
When: Thursday, October 23, 2014; Cocktails at 6:30 pm, Dinner at 7:30 pm
Price: $70 per person for 3-course prix fixe; $100 per person for additional wine & beer pairings (pay at the restaurant for this option—see the full menu for pairing details)
Alcohol: Drinks are available for purchase.
Deadline to purchase tickets: Sunday, October 19
Tickets available: 40 (see EventSpot for current availability)
Menu: Click here to view the full menu
More about the Golden Pheasant Inn:
Perfect for a relaxed country meal, a weekend getaway or a glass of wine by the fire, it is hard to imagine a more picturesque setting than the Golden Pheasant Inn. The atmosphere is magical with exposed stone walls, beamed ceilings and the beautiful Bucks County countryside all around.
Located between the Delaware River and Canal in a historic field stone inn, the Inn is the longest continuously operating restaurant/hotel along the Canal and recognized on the National Registry of Historic Places. The Inn has been family-owned and operated for over 26 years, first by Michel and Barbara Faure, and now by their daughters, Blake Faure, Briar Mewbourne and Brittany Booz.
Chefs Blake Faure and Jon Ramsay are passionate about bringing the very best local food sources to their guests. The emphasis is on fresh, natural, local ingredients, with a menu that changes seasonally. Blake has inherited her father’s passion and gift for the culinary arts while working at his side for many years in the kitchen. She earned her culinary degree from Le Cordon Bleu. Her partner and fellow Chef Jon Ramsay are co-executive chefs.
Blake and Jon have revamped the menus to reflect a combination of its traditional French past with next generational New American cuisine. “We make menu adjustments seasonally to reflect the local bounty of this area and our culinary philosophy of serving the freshest food that has been produced in the most sustainable manner possible,” says Chef Jon.
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