Event

Cooks' Canvas 3

Restaurant work is hard work. Just ask any cook about their long, demanding hours and grueling work week. But
it's during that time when a cook is exposed to myriad ingredients, techniques, and styles - stimulating their
creative minds. Though, most never get the chance to implement all those ideas or to execute their culinary
visions. Cooks' Canvas showcases such line cooks of great promise, affording them the opportunity to realize their imaginations by providing an audience to feed. In turn, the guests then feed these young cooks' futures. This all happens in tandem with the Food Underground staff. We facilitate the framework in which dream becomes reality, connecting these aspiring artists and their patrons.

Cooks' Canvas 3 features Mike Brunetti, a Scranton native who grew up in his family's eponymous Brunetti's Pizza. It was his love of fermentation that drove him to study biology at Temple as much as it was what drove him back to the kitchen. And now he whiles his work days on the line at Abe Fisher. Inspiration for his CC3 menu comes from his childhood surrounded by dough and his home experiments with technique and flavor.

flatbread | blistered cherry tomatoes | whipped mascarpone

fermented root vegetables

ramen ravioli | marinated quail egg | clarified dashi

risotto | duck meatballs | tomato sauce

pickled lemon sorbet | mint syrup | biscotti crumble

BYOB - menu is subject to market availability.

Menu substitutions are not available.

Ticket price is a non-refundable deposit.

Please enter Reading Terminal Market from the entrance near Iovine Brothers.