We are pleased to announce our February 11th event at restaurant Danlu, Chef Patrick Feury and Michael Wei’s newest restaurant located in University City, Philadelphia.
We are all familiar with restaurant Nectar in Bryn Mawr, which has hosted the Delaware Valley bailliage numerous times. Its sister restaurant, Danlu, was inspired by a trip to the Taiwanese food markets by this dynamic team. Chef Michael Cooperman, the former executive chef at the acclaimed Red Cat and executive sous chef at The Modern Restaurant in New York City was recruited as Chef de Cuisine for Danlu.
The Delaware Valley bailliage will be one of the first gourmet groups dining here. Chefs Feury and Cooperman have eagerly created a special menu for us, which combines Asian ingredients and flavors with French techniques and influence.
Come join us in his beautiful restaurant which is sure to gain great acclaim. Parking should be easy to find on the streets or in nearby parking lots.
Bailli: Matt Karstetter: 617-359-0729
Dinner Chair: Percy Nikora
Cost: Chaine members $135, guests $150
Dress: Business casual with ribbons
As always, you may mail a check in lieu of the website link registration to:
Delaware Valley Chaine
1207 Clubhouse Rd.
Gladwyne, PA 19035
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