Loie Brasserie Welcomes Chef/Author Matthew Kenney

Philadelphia (March 9, 2005) – Making a departure from its usual French-American bistro fare, Loie Brasserie & Bar (128 S. 19th Street) will be serving raw, vegan and vegetarian dishes for dinner on Saturday, March 12.

As part of the annual KitchenAid® The Book and The Cook® event, New York’s Pure Food and Wine executive chef Matthew Keeney, the author of Big City Cooking, created a special five course menu for the evening.

Kenney was named one of the "Ten Best New Chefs in America" by Food & Wine magazine in 1994 and also received two James Beard Nominations for Rising Star Chef in America.

His latest restaurant, Pure Food and Wine, has received excellent reviews for its unique raw cuisine; food prepared in its natural and purest state. To preserve the food's natural enzymes, vitamins and minerals, nothing is heated above 118F degrees. Only fresh seasonal organic fruits, vegetables, nuts and seeds are used and the food is prepared by hand daily. Innovative techniques are applied so flavors and textures are maximized.

"Matthew Kenney is an extraordinary chef. I had one of the best meals I ever had at Pure Food and Wine. From a chef’s point of view, it is extremely impressive how creative Kenney is when bringing out the flavors of each dish," said Loie’s executive chef, Jeremy Duclut. "It’s close to magic."

There will be a 6 p.m. and 8 p.m. seating for this event. The cost is $45 per person.

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FOR IMMEDIATE RELEASE
March 9, 2005
Contact: Suzanne Kurtz
Ph: 215.688.6153
E-mail: suzanne.kurtz@fcm215.com