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Greater Philadelphia Area Alumni Chapter Reception
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When: Thursday, September 21, 2017
5:30-8:30 PM
Where: JNA Institute of Culinary Arts
1212 S. Broad Street
Philadelphia, PA  19146
Contact: Sally Khan
(718) 423-8810, ext. 335

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Philadelphia Alumni Chapter

St. Francis Prep

Dear Graduates:

We are very excited to invite you and your family to a private dining experience at JNA Institute of Culinary Arts for the 10th St. Francis Prep Philadelphia alumni chapter reception.

The restaurant will be closed to the public for the evening. We hope you and your family members are able to join us and share in this wonderful culinary experience. Please make your reservation at your earliest convenience.

When: Thursday evening, September 21, 5:30-8:00 PM.

Where:  JNA Institute of Culinary Arts, 1212 S. Broad Street, Philadelphia, PA 19146, (215) 468-8800

The cost for this dining experience is $45 per person per adult and $15 per child (children menu). Your payment will help to cover the cost of the food (sit-down four-course private dining experience), drinks (wine, soda, and water), tax and gratuity. Please see the menu on the reverse side.

Please call (718) 423-8810 ext. 335 no later than September 14th to register and pay for this exciting event. You can also register and pay online here.

Thank you very much. We hope to see you and your family on September 21st.



Daniel Sosa ’96                                                                                    Moises Young ‘96

Philadelphia Committee Co-Chair                                                   Philadelphia Committee Co-Chair


P.S. Please arrive no later than 5:45 PM so that we may be seated for our 6 PM dinner.   




≈ MENU ≈

First Course

Chilled Soup of the Day – Freshly made chilled bistro soups

Roquefort Apple Salad –  Layers of fresh greens, apples, blue cheese and avocado topped with lightly caramelized pecans and fresh vinaigrette

Summer Pasta Salad – Summer vegetables marinated in a champagne and white balsamic vinaigrette within a bird’s nest of house-made pasta

Baby Greens with Blueberry Vinaigrette and Honeyed Goat Cheese Toasts–Fresh greens tossed in a blueberry vinaigrette and topped with our flavorful toast points


Second Course

Herb Crumbled Chicken and Waffles –Sautéed chicken topped with a panko herb crumble served over waffles with pure maple syrup & butter sauce

Charleston Corn Cakes – Southern staple - corn cakes with house smoked turkey and fresh corn salsa

Confetti Vegetable Risotto – rice slowly cooked into a creamy risotto and combined with locally harvested seasonal vegetables

Cornmeal Dusted Scallops –Succulent scallops dusted with cornmeal served atop grilled watermelon and drizzled with an Achiote-truffle emulsion


Third Course

Grilled Bourbon Chicken –Boneless breast of chicken slathered in a bourbon and pineapple barbeque sauce, sprinkled with smoked salt and served with garlic infused mashed potatoes and fresh vegetables

Fish of the Day – A dish carefully prepared using a method suitable for the fish and matched with appropriate summer vegetables

Pork Brochettes – Pork tenderloin lightly drizzled with a fig sherry vinegar reduction and served with mashed potatoes and fresh vegetables

Grilled Flank Steak – Cajun dry rubbed flank steak marinated and grilled alongside garlic infused mashed potatoes and fresh vegetable finished with a slice of citrus butter

Vegetarian ‘Crab” Cake – Zucchini “crab” cakes resting on home style english muffins with summer slaw and fresh aioli


Fourth Course

House Made Gelato - Fresh summer fruit gelato 

Arancini Dolce – Rice pudding rounds stuffed with fruit, deep fried and drizzled with chocolate ganache

Vanilla Panna Cotta – Fresh panna cotta surrounded with macerated fruit topped with whipped cream and mint

Pennsylvania Dutch Apple Cake a la mode–Fresh, crisp apples baked in a cookie crust with crumbly streusel topping accompanied by traditional vanilla ice cream


Children’s Menu

Choice of Pasta or Chicken Fingers with Fries and ice cream dessert