Philadelphia, PA - Renowned Philadelphia pastry Chef Abby Dahan is collaborating on her first savory dinner for River Twice’s next hidden in plain sight dinner series.
Abby Dahan Collaborating on Her First Savory Dinner at River Twice
Abby Dahan’s name has rung loudly in the pastry world for 12-plus years. The former Parc pastry chef of eight years has been a Food Network Chopped Sweets champion, attended one of the finest pastry schools in all of Paris, has worked at Joel Robuchon in Las Vegas, and now runs her successful baking brand called The Bake School.
But Dahan is about more than just baked goods and sweets and will be showcasing those talents when she joins River Twice chef/owner Randy Rucker for the next Hidden in Plain Sight dinner, which will take place on Monday, May 16th at the restaurant located at 1601 E. Passyunk Ave. in Philadelphia.
The chefs will collaborate on a seven-course dinner that will focus on Dahan’s Moroccan roots, with dishes including a Moroccan brick pastry and several courses featuring meat, raw and cooked fish, and specialty desserts.
“I’m so excited to get in the kitchen with someone as talented as Chef Rucker,” said Dahan, who earned first place at the L’art du Chocolatier Challenge in 2011 and was tapped to cater to the Philadelphia Eagles NFL Draft the past two years. “Randy and the entire River Twice team have been working magic in the kitchen since they opened. I couldn’t think of a better place to expand my horizon and showcase foods I’ve only made for friends and family before.”
The Hidden In Plain Sight Dinner Series
The seven-course dinner will feature indoor and outdoor seating beginning at 5 p.m. Dinners cost $130 per person or $150 at the chef’s counter (four seats with two turns per night). Due to the nature of the event, dietary restrictions cannot be accommodated.
The Hidden in Plain Sight dinner series is a multi-course dining event featuring a total collaboration between Rucker and a guest chef or a beverage brand. Among the 16 previous collaborations to date include dinners with Chef Alex Yoon, Chef Amanda Shulman, Chef Christopher Kearse, Chef Matthew Erik Harper, Hale & True Cider, Human-Robot Brewery, Garden State Mushrooms, Chef Shola Olunloyo, Chef Diego Moya (Brooklyn), and Chef Evan Hennessy (NH).