Marigold Kitchen Shows Off Some Late Summer Dishes

West Philadelphia’s Marigold Kitchen has made it a bit of a tradition to tease out some of their seasonally changing menu items. And for late summer, co-chef/owners Andrew Kochan and Tim Lanza, along with chef Keith Krajewski are offering their take on the summer barbecue, among other theatrical plates.

Among the 13-15 plates that make $90 menu-free feast include an American backyard barbecue in the form of frozen dots, and a Red Snapper Calçotada, a Spanish barbecue dish with charred baby leeks and hazelnut romesco.

According to Kochan, Marigold will also be taking their service presentation to another level. “Now, our guests will even see some of our secret techniques done tableside.”

Though no menu is offered at Marigold, dietary restrictions can be taken into account with a little heads-up.

A Summer Salad in the form of frozen dots; Potato Salad in the form of sautéed potato gnocchi;
A Burger in the form of beef tartare with house-made mustard, pickled ramps, and seived egg yolks;
Croquette of Mole Short Rib atop a humita of sweet summer corn, and smoky bbq

This is a salad of charred cucumber, carrot, pickled daikon and cashews, dressed in jalapeño vinaigrette and sriracha honey.

Focused on charred baby leeks with a hazelnut romesco and orange-pickled celery.

Accompanied by crème fraîche, arbequina olive oil and cracked black pepper.

Includes coconut cream, papaya-chili, orange-saffron and key lime pie.

Marigold Kitchen [Foobooz]