feastmas dinner johncarl lachman photo of a juicy steak and red wine
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FEASTmas Dinner: Joncarl Lachman, Lee Styer, Randy Rucker

Theme: Game Night

Four-course menus personally prepared by Philadelphia’s most exciting culinary talent

Venue

FringeArts
140 N Columbus Blvd
Philadelphia, PA
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Tickets: Select a date/time

Monday, December 9 at 7pm

Celebrated chef and restaurateur Joncarl Lachman (Noord), teams up with East Passyunk neighbors Lee Styer (Fond) and Randy Rucker (River Twice) for an evening of game-centric dishes featuring duck, venison, rabbit, and more.

All FEASTmas dinners include four courses, wine pairings, and a presentation by the chefs around the evening’s theme. All proceeds benefit FringeArts.

$100 per seat

To buy out an entire evening for up to 35 people ($3500), please contact PatronServices@FringeArts.com or 215.413.1318. 

What’s On The Menu

Dinner
Duck Liver by Lee Styer
Venison by Randy Rucker
Braised rabbit w/ prune, leeks, red wine over hutspot (a carrot/potato mash) by Joncarl Lachman

Drinks
La Vostra Prosecco

Menu subject to change.

About the Chefs

Photo by Bob Moysan

A graduate of New York City’s Institute of Culinary Education, Joncarl Lachman was the winner of the inaugural San Pellegrino Almost Famous Chef Award in 2002. In 2005 he opened HB Home Bistro, a 42-seat Michelin-ranked New American restaurant in Chicago’s Lakeview neighborhood. 2010 saw the opening of his second restaurant, Vincent, where he was able to express his love for his Dutch heritage and serve modern takes on the cuisines of Amsterdam. In 2012, Lachman returned to his hometown of Philadelphia and opened the celebrated East Passyunk BYO Noord Eetcafe, an homage to classic Northern European bistro fare. He has since partnered on The Dutch with Lee Styer, and recently opened Winkel, a Dutch breakfast café in Center City.

In 2009, three good friends came together to open Fond: head chef Lee Styer, pastry chef Jessie Prawlucki, and dining room manager Tory Keomanivong. Ready for a new challenge, the trio combined their ideas and abilities, and quickly had the restaurant up and running. Passion, discipline, and a constant pursuit of excellence ensure high quality food and service at Fond. Dedicated to offering the best dining experience, every member on staff makes guests’ comfort, satisfaction, and pleasure their top priority. From the moment a guest walks in and is warmly greeted with a smile, to the last delicious bite of expertly-prepared food, no desire is left unmet. Chef Styer and his team prepare contemporary American cuisine with high-quality, fresh ingredients. Lee uses classic techniques to build complex layers of flavors creating a menu that is approachable, yet refined and interesting. 

Raised in Tomball, Texas, Randy Rucker’s attended Johnson & Wales University before migrating west to California in 2000, where he developed a passion for raw ingredients while working with products like artichokes, sea urchins and wild mushrooms, which were delivered to the back door of the restaurants by the farmer or the forager. He then returned to Houston and worked for many of Houston’s most respected chefs. In 2005 Rucker opened laidback manor with his mother Bootsie, where he received numerous awards and accolades from national press. Never one to limit his projects, Rucker also operated an underground supper club called Tenacity that led to the head chef position at The Rainbow Lodge where he drew inspiration from the onsite gardens and citrus groves. Rucker then returned to his hometown of Tomball to open Bootsie’s & was named a rising star from Starchefs.com & nominated for two James Beard awards. He then went on to open Restaurant Bramble in the Tanglewood neighborhood of Houston where the restaurant focused on Third Coast cuisine. In the fall of 2016 Rucker returned to the East Coast, serving as Culinary Director of two well respected restaurants on Martha’s Vineyard and as Executive Chef for a Relis & Chateaux property in Mystic, CT. It was during this time that Rucker developed a passion for New England’s natural resources. In 2019 Rucker and his wife, a Philadelphia native, left New England for Philadelphia. Rucker plans to share with Philadelphians how a passion for thoughtfully sourced ingredients can transform one’s dining experience. This objective drives the concept behind their new restaurant, River Twice. Above all, they aim to create an atmosphere that promotes a deep connection not simply to one’s food, but also to the natural world around us.

About FEASTmas Dinners

Celebrate the holidays and support groundbreaking performing arts at this series of intimate dinners on the FringeArts Theater stage Dec 9—13. Centered around a unique theme each night, the FEASTmas dinners include original four-course menus personally prepared by Philadelphia’s most exciting culinary talent. Participating chefs and restaurateurs include Kiki Aranita, Ari Miller, Jill Weber, Pete Woolsey, and Joncarl Lachman with Lee Styer and Randy Rucker. See what’s cooking the rest of the week at FEASTmas!