One Night. Two Great Chefs. Five Outstanding Courses.

Chef Pierre Calmels set to collaborate with Chef Chip Roman at Blackfish

On Monday, November 29th, Blackfish chef/owner Chip Roman will be in his restaurant’s Conshohocken kitchen collaborating with his good friend Pierre Calmels, chef/owner of Philadelphia’s renowned Bibou. Together they will create a not-to-be-missed five-course feast.  Bibou is the premier French BYOB in Philadelphia’s Queen Village, presided over by Calmels.  And Blackfish has earned a stellar reputations for its seafood centered progressive American menu. This is sure to be one memorable evening. The cost is $75.

Both chefs worked at Le Bec Fin. But Chip, who grew up in Fishtown, spent a few years at Vetri first then he went on to study culinary arts and business at Drexel before opening Blackfish.  Calmals is from Lyon. He apprenticed in France under Daniel Boulud and served as executive chef at Le Bec Fin before opening Bibou. Both restaurants have earned Inquirer critic Craig LaBan’s coveted three bell reviews and both have received James Beard Award nominations.

Blackfish is located at 119 Fayette Street. So make your reservations now by calling (610) 397-0888.  For more information, visit http://www.blackfishrestaurant.com.

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