The Taste of Phoenixville is a magnificent fundraiser where the area’s best restaurants gather for one night in support of the Good Samaritan Shelter. There are nearly 25 vendors organized, a glamorous venue secured, and so many more details to keep under wraps. When guests attend, it makes sense that they are focused on the delicious production, but rarely do they hear how it all happens – you know, the behind the scenes kind of stuff.
The truth is there’s a hard working committee that makes everything fall into place and Robert Ryan Catering & Design plays a key role on that committee. They’re not only the longest participating vendor, but they’ve hosted the event at their Phoenixville venue, The Columbia Station, in the past and they’ve grown the affair into one of the greatest fundraisers throughout Chester County.
In honor of their hard work, we’re chatting with Mark Ryan, Executive Chef at RRC&D, for a scoop on the past and some tantalizing facts about what’s to come on Thursday, January 17th at the Phoenixville Foundry.
Angela Corrado: With all the big time food fundraisers in Philadelphia and the surrounding area, how and why did Robert Ryan Catering & Design decide to get involved with Taste of Phoenixville and take the reigns on this one?
Mark Ryan: Twelve years ago, there was a committee formed of ten local people who wanted to come up with a fundraising event for the Good Samaritan Shelter. Bob [Ryan] was one of those members. Together, they came up with A Taste of Phoenixville. Bob got some local restaurants together and hosted it at Columbia Station for the first 6 years until the event outgrew our venue.
AC: The Phoenixville Foundry, a gorgeous venue where RRC&D caters at frequently, has sort of upped the ante for this year’s event. Does your dish have a wow factor of its own, to go along with the facility’s stunning features?
MR: The reason why it is at The Foundry is because of the growing size of guests. This is the third venue change based on increased guest count. And yes, our dish is cooked with an open flame on our station to represent the historic value of the old steel property.
AC: Last year, RRC&D made the Top 10 Best Tastes list. Can you tell us what you served and why people loved it? Is that an item on your catering menus?
MR: I believe we served Braised Short Ribs with a Pomegranate Barbecue Sauce. It is a very popular item on our menus.
AC: On top of this fundraiser, RRC&D also caters other non-profit affairs, corporate events, weddings and social gatherings. How do you stay inspired when it comes to creating innovative cuisine throughout the year? Where does your “next best dish” idea come from?
MR: All my ideas come from inspired menus I have tasted, along with a mix of my own preferences. Our clients are very well educated when it comes to food. With all of our multicultural weddings, the requests keep it new and fresh every year. New flavor profiles are always trending from chocolate-dipped applewood smoked bacon to our new macaroon filling, Madagascar Vanilla-Coconut. Plus, I look forward to the intense three-day hands-on CaterArts Conference that I attend along with my sous chef every year.
AC: As the Executive Chef of RRC&D, you personally practice an all organic lifestyle, correct? How does that influence the cuisine you cook on a regular basis for special events?
MR: The cuisine we cook is very diverse for all of our events. My lifestyle is represented in the events that allow me to be very creative with the menu. The station I designed for this event shows that off with the flavor profile and interaction with the guests.
AC: RRC&D is a family business, where you work alongside your sister and father, Robert Ryan, who founded the company. What type of advantage do you think that gives you and/or the company, as opposed to others who don’t have family at their side in the kitchen?
MR: I’m not sure if there is an advantage. Just kidding. My family is our whole team at RRC&D. The advantage that I gain from having Bob as a resource is his knowledge and experience. He has been catering his whole life, and that is invaluable to have, not only as a dad, but as a boss, too. Stephanie is so diverse in her job. There is nothing she can’t handle that comes her way. Together we will take this company to new heights.
Catch Robert Ryan Catering & Design at the Taste of Phoenixville this Thursday, January 17th from 6 to 10 p.m. Tickets are available online until Thursday morning and may also be purchased at the door the night of the event. PA Eats will be present, rocking our red carpet and we hope to see you there!
More Taste of Phoenixville details HERE.
Photographs courtesy of Robert Ryan Catering and The Phoenixville Foundry; Food shots credited to Matthew Szoke Photography.
