The Pan American Association of Philadelphia cordially invites you to join us at the exclusive International Wine and Food Society (IWFS) Philadelphia Chapter Dinner Event at Lark, an unparalleled culinary experience curated for discerning enthusiasts.
Indulge in an exquisite evening featuring a meticulously crafted dinner comprising 5 courses, each expertly paired with high-end wines—an unparalleled sensory journey that promises to elevate your appreciation of fine food and wine. See the menu and wine pairings below.
This member-exclusive event is priced at $213 per person, an exceptional value for an extraordinary dining affair. To secure your place at this gastronomic celebration, please register by March 10, 2024, using the form below.
The International Wine and Food Society, Philadelphia Branch, founded in 1984, extends this special invitation to the esteemed members of the Pan American Association of Philadelphia. Typically exclusive to IWFS members, this event allows our guests to partake in the Society’s renowned monthly dinners without the customary guest surcharge.
Founded in 1933 by Andre Simon, the Society’s mission is to bring together connoisseurs who understand the profound connection between good food, exceptional wine, and personal well-being. Our Philadelphia chapter, with a rich history and an illustrious membership, is dedicated to fostering an appreciation for the culinary arts, showcased through meticulously curated dinners.
IWFS monthly events, spanning from September to June, draw 20 to 30 enthusiasts, with the May couples’ dinner doubling attendance. The Society maintains its own wine cellar, ensuring the proper aging and development of wines, a commitment that guarantees that the wines served at our events are enjoyed at their peak, enhancing your overall dining experience. Additionally, critiques are usually conducted to expand on the understanding, knowledge, and awareness of the marriage of food and wine. Explore the history of past dinners, including menus and wine pairings, by following this link: http://www.iwfsphilly.org/d
Lark, a visionary concept by James Beard Award Finalist and Top Chef Winner, Chef Nicholas Elmi, in collaboration with restaurateur and designer Fia Berisha, promises an unforgettable dining experience. The menu, designed to tantalize your taste buds, highlights sustainable seafood, hand-made pastas, heritage meats, local vegetables, craft cocktails, and a meticulously curated wine list.
We eagerly anticipate your presence at this exclusive event, a rare opportunity to immerse yourself in the epicurean delights that define The International Wine and Food Society’s Philadelphia Chapter.
| Hors D’Oeuvres – Tuna Tartare, roasted red pepper, crispy potato – Oyster Fritter, Hollandaise sauce – Butternut Squash Soup Shooters, whipped brown butter – Foie Gras Tartlet, cherry confit, cocoa |
2015 Gallimard Cuvée Prestige, Les Riceys, Champagne |
| First Pan Seared Scallop–apple cider glaze, celery root, rutabaga, brown butter |
2015 Meursault, les Narvaux (Boyer-Martenot) |
| Second Cotechino Stuffed Pansoti–pancetta & black lentil nage |
2012 Gevrey-Chambertin (Latour) |
| Third Roasted Dry Aged Beef–crispy potato, Burgundy braised alliums, Hen of the Woods |
2010 Hermitage, Domaine des Tourettes (Delas Freres) |
| Dessert Chocolate Tartufo Semifreddo–fig, burnt honey and laurel |
Grahams 20 yr. old Tawny Porto |
Dress code: Jacket and tie for men
