Feast of the 7 Pickles: Italian Holiday Edition (8:30pm-9:45pm)

Philly’s favorite play on the Feast of the Seven Fishes is back once again, as
Fishtown Pickle Project founders Niki Toscani and Mike Sicinski are continuing in their holiday tradition and bringing back the Feast of the Seven Pickles for the fourth consecutive year. This year’s theme is “Italian Holidays Edition,” and will feature Fiore chefs and owners Ed Crochet and Justine MacNeil, who will be preparing a seven-course pickle centric dinner on Tuesday, December 17 th at Mural City Cellars located at 1831 Frankford Avenue in Fishtown.

The Feast of the Seven Pickles will include three seatings with 35 seats available per time slot, at 5, 6:45 and 8:30pm.

In addition to the seven-course pickle-centric menu, this year's event will feature wine pairings from Mural City Cellars, conversations with makers and farmers and  mini holiday market featuring local provisions including Mural City Cellars bottles, Fiore sweet treats and gift sets, Fishtown Pickle Project pickles merch, and more.

The Italian Holidays Edition menu will menu features a grazing board with locally-sourced cheeses; a Fishtown Pickle Project seasonal giardiniera with fermented rye crackers, local cheese, and salami; pickled endives and fermented winter fruit salad; pickled shrimp toast; spiced kabocha squash, hazelnut gremolata, and pickled peppers; sweet potato gnocchi, fermented cabbage, and scallion; ragu Napolitano with polenta; and torta Caprese al Limone with pickled cranberries and mascarpone for dessert. Vegetarian substitutions will be available. The menu is a complete collaboration between Crochet, MacNeil, Toscani, and Sicinski.

Tickets, which cost $95 apiece, will be released on Tuesday, December 3rd at noon at https://fishtownpickles.com. This year’s charitable beneficiary will be the Share Food Program, with $10 donated from each ticket. Additionally, Fishtown Pickle Project will be releasing jars of Aji Dulce Giardiniera this month – a collaboration with Chef Eli Kulp that utilizes his home-grown peppers – and a portion of proceeds from sales of that jar will also benefit the Share Food Program.