Who’s ready for Phoenixville’s first-ever Food Festival? We sure are! Six food-filled days kick off on Saturday, October 5, with the Phoenixville Food Truck Festival; then, starting on Sunday, October 6, restaurants throughout town will be offering Restaurant Week menus through Thursday, October 10. During this time, participating restaurants will be offering dinner options that fit into one of three price points: $10, $25 and $35. Menus may be priced per person or per twosome. For more details on the Food Truck Festival and Restaurant Week, check out the event’s website.
We asked some of the spots that will be participating in this foodie dream come true to share their thoughts on the event, what they’ll be serving and why they’re excited to participate. Read on for the full scoop!
Nui Kullamna of Thai L’Elephant
Phoenixville Dish: It’s the first year for the Phoenixville Food Festival. Explain your excitement about being involved with the inaugural occasion.
Nui Kullamna: We are very excited that finally Phoenixville has our own food festival to bring the restaurants together and bring more people in town. This will help us to promote and help Phoenixville to be the next Manayunk!
From a food & drink standpoint, why do you feel Phoenixville is special? What are you hoping to bring to the table that may be a “breath of fresh air” for the Philadelphia suburbs’ culinary scene?
We have very unique and fun town with various type of cuisines. Every restaurant in town has special culinary and is different in everyway. Thai L’Elephant is also very different. We pay attention not only with the taste of the food but with our presentation as well.
Can you tell us a little bit about what you’ll be serving for Restaurant Week and why guests must try it?
Thai L’Elephant will serve 3 courses menu for $25 per person with the choices of the most popular and common dishes. So it will suit to everyone even a new foodie in Thai cuisine.
If you’ve participated in food festivals before, what do you feel are the characteristics needed to make them really special? Do you feel guests can expect to find that in Phoenixville?
They will find this food festival in Phoenixville very special because it’s not like any other town. The guests can come to experience the freshness and atmosphere in the restaurant which is much better than food under the warmer with affordable price.
Sum up your culinary style in three fun (maybe funky) words. Go!
Healthy, Fresh and Zestful!
Pete Angevine of Little Baby’s Ice Cream
It’s the first year for the Phoenixville Food Festival. Explain your excitement about being involved with the inaugural occasion.
Little Baby’s Ice Cream: Phoenixville is new territory for Little Baby’s Ice Cream. Our company is all about providing people with new experiences, and we’re really looking forward to this one for ourselves.
From a food & drink standpoint, why do you feel Phoenixville is special? What are you hoping to bring to the table that may be a “breath of fresh air” for the Philadelphia suburbs’ culinary scene?
As far as we know, there are not too many hand-made, small-batch, super-premium Ice Cream and non-dairy frozen dessert options in Phoenixville, and we’re excited to deliver what the good people deserve!
Can you tell us a little bit about what you’ll be serving for the Food Truck Festival and why guests must try it?
One of many flavors we’ll be scooping is our modern classic, Birch Beer Vanilla Bean. It tastes like a root beer float, is loaded with nostalgia and it’s naturally pink!
If you’ve participated in food festivals before, what do you feel are the characteristics needed to make them really special? Do you feel guests can expect to find that on October 5 in Phoenixville?
All that’s needed is an open space, decent weather and a convivial sense of community. You got it!
Sum up your culinary style in three fun (maybe funky) words. Go!
Singular, Vexing, Yummy.
Heather Beard of Pepperoncini Restaurant
It’s the first year for the Phoenixville Food Festival. Explain your excitement about being involved with the inaugural occasion.
Heather Beard: Pepperoncini Restaurant is extremely excited to be a part of the first Phoenixville Food Festival. These events have been a huge success in other towns like West Chester and Conshohocken that we can’t wait to see
what is in store for Phoenixville.
From a food & drink standpoint, why do you feel Phoenixville is special? What are you hoping to bring to the table that may be a “breath of fresh air” for the Philadelphia suburbs’ culinary scene?
From a food and drink standpoint, Phoenixville is special because it has a little bit of everything to offer. Whether people are looking for Italian, Mexican, or even just chocolate, this town has something to offer for everyone. We have some new and exciting dishes coming on our fall menu in the next couple weeks that are definitely worth trying! Dishes such as our Braised Short Ribs and Salmon Tuscano that we are featuring on our Prefix menu are a couple sneak previews!
Can you tell us a little bit about what you’ll be serving for Restaurant Week and why guests must try it?
Our Prefix menu for the Food Festival has options for appetizers, entrees, and desserts so everyone will get to put their own spin on their meal. One example people could choose for a meal is our Italian style Clams Casino to start and Braised Short Ribs with root vegetables in a rich tomato sauce over wild mushroom polenta as an entrée. For
dessert they can choose from our Tiramisu, New York Cheesecake, or Sorbet DiGiorno; all of which are made from scratch on the premises!
If you’ve participated in food festivals before, what do you feel are the characteristics needed to make them really special? Do you feel guests can expect to find that in Phoenixville?
We haven’t participated in a food festival before but our team of chefs, owners, and management came together to try and hit on key points we thought were needed to make it successful. Our head chef Tommy DeFruscio came up with mouth watering food options that go perfectly with the fine dining, yet welcoming and relaxing atmosphere of our restaurant and bar that we felt were perfect to make restaurant week a success.
Sum up your culinary style in three fun (maybe funky) words. Go!
Our culinary style is creative, scrumptious, and definitely memorable!
Aldo Panera of Made in the Shade
It’s the first year for the Phoenixville Food Festival. Explain your excitement about being involved with the inaugural occasion.
Aldo Panera: We Love being a part of any “first” food, or otherwise festival! The Food is great, the people are great…so much fun!
From a food & drink standpoint, why do you feel Phoenixville is special? What are you hoping to bring to the table that may be a “breath of fresh air” for the Philadelphia suburbs’ culinary scene?
For the first time visiting Phoenixville, we’re bringing our unique LeMoNaDe, with a hint of lime, sweetened with our own blend of organic Agave & pure Cane Juice (Stevia also available), combined with choices for a Carrot-Apple-Ginger or Nectarine purée!
Can you tell us a little bit about what you’ll be serving for the Food Truck Festival and why guests must try it?
Deliciousness, freshly squeezed, into a 20 oz. cup.
If you’ve participated in food festivals before, what do you feel are the characteristics needed to make them really special? Do you feel guests can expect to find that on October 5 in Phoenixville?
Make it fresh, make it real, make it delicious, make it fun!
Sum up your culinary style in three fun (maybe funky) words. Go!
Whole lotta fun!
Elukene Rene of Gigi & Big R
It’s the first year for Phoenixville Food Festival. Explain your excitement for being involved with the inaugural occasion.
Elukene Rene: We are excited to meet all of the people and to experience all that this festival has to offer.
From a food & drink standpoint, why do you feel Phoenixville is special? What are you hoping to bring to the table that may be a “breath of fresh air” for the Philadelphia suburb’s culinary scene?
Phoenixville is known for their extraordinary food. We are excited to introduce our delicious menu filled with diverse options such as our jerk chicken, curry chicken and all of our other exciting foods.
Can you tell us a bit about what you’ll be serving for the Food Festival and why guests must try it?
Jerk chicken is a must for everyone to try; oxtail, curry chicken, freshly cooked vegetables. All of our food options will appeal to everyone’s different tastes.
If you’ve participated in food festivals before, what do you feel are the characteristics needed to make them really special? Do you feel guests can expect to find that during the festival?
Great people, great service, great ambiance,amazing food. Guests can certainly expect to find this during the festival.
Sum up your culinary style in three fun (maybe funky) words. Go!
1. Finger-Licking 2. Scrumptious 3. Homemade
Michael Ostrofsky of Undrgrnd Donuts
It’s the first year for Phoenixville Food Festival. Explain your excitement for being involved with the inaugural occasion.
Michael Ostrofsky: Like the PFF, this will be Undrgrnd Donuts first major food festival. So, needless to say, excitement is running high.
From a food & drink standpoint, why do you feel Phoenixville is special? What are you hoping to bring to the table that may be a “breath of fresh air” for the Philadelphia suburb’s culinary scene?
PFF will be our first venture out of the big city. We are hoping to bring our donut creativity to the pre-packaged, mass produced donut world. I ask you, would you rather have a prebaked/fried, cold, tasteless donut or a fresh, warm, donut bathed in the glaze and toppings of your choice?
Can you tell us a bit about what you’ll be serving for the Food Festival and why guests must try it?
We will be serving our hand made donuts. Our donuts are made fresh, on the truck, while you wait. And can be topped with any number of delicious toppings. Not only will your/our guests love our donuts, they will be some of the first to have these types of hot, fresh donuts served from a food truck. We are the only truck in the country, that we know of, serving hand made donuts topped how you want them.
Sum up your culinary style in three fun (maybe funky) words. Go!
Daring, fun, unique
Little Baby’s photo credit: Little Baby’s Ice Cream. Made in the Shade photo credit: Made in the Shade. Gigi & Big R photo credit: Mobile Food News. Undrgrnd Donuts photo credit: Undrgrnd Donuts.
