Being in a city surrounded by farms has its many advantages. For one, its orientation between two states of farm territory and an entire ocean organically cultivates an honest food culture, which, yes, includes a slew of sustainability conscientious restaurants, but also bountiful farmers markets and a constellation of chefs who can't wait to show off their product. Philly Farm & Food Fest, now in its fifth year, is this Sunday, April 10, at the Pennsylvania Convention Center, celebrating the crossroads of the land from which we eat, and the people who feed us.
Tickets are available at the door for $25, online for $20, and $40 gets you a VIP pass to the 10 a.m. industry-hour where you'll meet the makers, producers and purveyors supplying our scene. At 11 a.m., the festival begins. New this year, a PF3 Kitchen, with demonstrations by Zahav (Middle Eastern flavors), Kensington Quarters (whole pig butchery) Talula's Garden and Heritage Farm (greens), Russet and Wyebrook Farm (whole lamb butchery), and La Divisa Meats (sausage making).
Look out for the Curd Convention, an all-day cheese party hosted by Aimee Olexy of Talula's Garden, Emilio Mignucci of Di Bruno Bros. and Tenaya "Madame Fromage" Darlington. Of course, there will be drinking opportunities for those of-age at the Local Libations Lounge, where local distillers, brewers, and winemakers will taste guests on their products ($10 additional fee to get in).