Event

Cooks' Canvas 4

Taking the reigns of Cooks' Canvas 4 is John Boswell of Kensington Quarters. His menu takes note of the various stops along his culinary development, from his childhood in Cherry Hill, NJ to his time on the line at Sbraga. A graduate of Drexel, with a BS in culinary arts and a minor in entrepreneurship, John teaches at his alma matter once a week.

carrot risotto | glazed carrot | fermented Heritage peppers

salmon | savory apple fritter | horsey cream

crab gravy | shrimp mousse ravioli

pork belly | kimchi demi | thousand year kimchi | cracklings

layered apple | sunflower and bourbon ice cream | maple brittle

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.