As part of their popular progressive dinners structured around different establishments around the local area, Phoenixville Area Business Association premiered their recent Wine & Dine Event, hosted at Marly's of Bridge Street.
The evening began with Corey Krejcik of Chaddsford Winery (and also of Rolling Barrel Events) introducing attendees to various blends from the Brandywine Valley-based winery. My close friend accompanied me of the evening's edible adventure, and we both decided that Chaddsford's seasonal and sweet Spring Wine was our most favorite in the sipping bunch.
Although the initial plan for the nighttime affair was established to begin at the soon-to-open Brick Oven Bread & Cheese Shoppe, also on Bridge Street, PABA's updated agenda was restructured to host all of the evening's events now at Marly's—which, we happened to not mind, one bit.
After an appetizing array of whole grain bread and pleasure-some cheeses, we skipped onto our first courses of, as seen above, tomato basil bruschetta with grilled hanger steak, caramelized onions, drizzle of a balsamic reduction and micro greens, and as seen below, crab and English Pea risotto with shaved Parmesan and white truffle oil.
Almost already full to the brims, we enjoyed a light and fresh second course of two samples of Marly's superb seafood, including, as seen above, the pan-seared Diver scallops with a shaved fennel, red onion and asparagus salad, paired with a mango vinaigrette, and as seen below, porcini-dusted salmon served over a green apple risotto and baby bok choy, sided with a pomegranate reduction.
As if our dinner date could not become more delicious, we concluded our feast with two shared desserts (hello, what are friends for!), which included, as seen above, the warm peanut butter chocolate chip bread pudding, plopped with vanilla bean ice cream, and as seen below, fresh pineapple sorbet served in a delightful pineapple shell.
