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    Planning and Execution (By Fire)

    This week was filled with growth and development for me. With my boss Peter Breslow on vacation, I was responsible for meeting with some of our clients and managing different opportunities that arose.

    My journey began with sitting in on the filming of a commercial at SoWe Bar & Restaurant. As the indie-crowd happily buzzed inside the joint, Director Zach Law, NYU film student and son of proprietor Nancy Law, called for quiet to start filming; in the hush, SoWe’s bartender extraordinaire, Craig Steel, poured mouthwatering cocktails for guests to sip on, and Executive Chef Jenn Choplin mingled until it was her turn to be on camera cooking. I can’t wait to see the commercial go live; I’m sure the organic energy of the restaurant will be attention grabbing throughout the media – not to mention, the punny language element, which Peter developed, will surely make viewers smile!

    The next day, I experienced Circles Thai’s first Thai New Year collaborative dinner, featuring Thai-infused cuisine prepared by Dettera’s talented Executive Chef, Jeffery Power, and Circle’s own Chef Alex Boonphaya. I feasted on six unique and incredible courses, which worked together to create an unforgettable dining experience, that I shared with my younger brother, Chef Jason Green.

    Friday, I visited Cescaphe Event Group to work on the public relations initiatives for The Down Town Club! The Down Town Club is Cescaphe Event Group’s fifth venue, which recently opened on March 29th after much anticipation. Friday evening, as the bride and groom socialized with their happy guests, I attacked Cescaphe’s social media outlets to keep the public updated on how the first wedding in their newest stunning venue was going.

    The rest of the weekend leading into the beginning of the following week was spent planning! I coordinated client participation in Philadelphia magazine’s upcoming Food & Wine Festival, which Peter designed about a decade ago, which will be hosted on May 10th at Lincoln Financial Field. If you weren’t planning on attending this soiree, I highly recommend clearing your schedule to join myself and about 1,200 of Philadelphia’s wine lovers for some delicious indulgences.

    I also helped plan Doc Magrogan’s Oyster Fest, which will be running from Tax Day through May; Foobooz and Philadelphia Magazine will be sponsoring this mollusk extravaganza!

    Verdad Restaurant & Tequila Bar was successful in meeting their goal with crowdfunding standouts Lucky Ant, raising enough money to put an $8,000 down payment on a taco truck for the Main Line. Soon local college students and Mainliners can munch on Verdad’s delicious tacos at sporting events and after they leave the bars.

    I also met with the team from Heirloom from Chestnut Hill, where I learned more about their new restaurant, Coastal Blue! The beachside destination will be a seafood focused restaurant and bar in Diamond Beach, NJ, opening this summer. The Heirloom team is also planning to open Paris Bistro, an authentic French bistro in Chestnut Hill, which will offer an inspired menu and live jazz for patrons’ enjoyment.

    Yesterday, I picked up SoWe’s Chef Jenn Choplin (and her freshly prepared ingredients), and delivered her and her intoxicating mis en place to Circles Thai in Northern Liberties for her Thai New Year Collaborative Dinner. Tension was mounting, as Jenn was waiting on the rabbit delivery for the dinner being served in two hours! As we rushed to pack the car, Jenn realized she had forgotten to buy the Coconut Ice cream for her Pineapple Upside Down Cake, due to an unforseen ice cream maker malfunction overnight! So, I hurried to Little Baby’s Ice cream in Fishtown, and purchased $96 of creamy goodness, then dashed over to Kitchen Kapers in Rittenhouse Square to pick up a case of N2O cartridges so that Chef Boonphaya could work his magic in producing the cake utilizing some molecular gastronomy. Once everything was in order, Peter and I celebrated his return with a couple of our clients, and chowed down on Jenn’s sumptuous six-course meal! A delicious reward for managing the madness while Peter was neck deep in the white sand beaches of Playa del Carmen for a week.

    Stay tuned for more of my escapades in the crazy world of Philadelphia public relations. The weather hasn’t heated up yet, but it’s already looking like it will be an epic spring and summer in my world.

    AG

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