September 14^th has shaped up to be a prolific evening. ChefAMe is proud to present its first pro event in partnership with the Warwick Hotel and Tavern 17.  Pro ChefAMe will be different from our previous  amateur events as three professional Warwick chefs, Chef Cathy Chambers, Executive Chef Ben Young and Sous Chef Christopher Spellman, take to the kitchen and compete against each other in a nine course no holds barred competition of culinary mastery!

As an added extra for the events, we’ve hand picked our prolific panel of local Philadelphia judges to choose the winner of Pro ChefAme #1.  ChefAMe is excited to introduce Hadas Kuznits from KYW 1060, Felicia D’Ambrosio from the City Paper’s Meal Ticket (and past Open ChefAMe chef) and Tommy Up, a really awesome party promoter gone restaurateur (a sizzling burger spot called PYT).

Victory Brewing Company is back for a second time providing choice pairings for three (3) courses:

1. Scallop Course – Victory Prima Pilsner
   
2. Chicken Course – Victory Golden Monkey
3. Beef Tenderloin Course – Victory Festbier

Drink specials from the bar include: $3 Victory Seasonals, $4 house wines, and $5 classic cocktails.

Dinner entertainment includes the music styling’s of Louis Brice, local music sensation and ChefAMe co-founder.

In addition, the Warwick Hotel is offering a special deal for people who want to make a whole evening out of the event.  You can grab a hotel room on September 14th for only $99.  Simply call the hotel at 800-395-7046 and request the ChefAMe room rate or hop over to our special ChefAMe/Radisson site and stay over in Philly.

Finally, we want to thank everyone for your support.  We’ve had a great time putting on our ChefAMe events.  There are a few more tickets left for this first Pro ChefAMe so if you have friends that would like to join us, send them over to the ticket site and grab ‘em while you still can.

With all the professionalism required to put together a PRO ChefAMe event, the ChefAMe team is in need of a holiday. So don’t fret October is our vacay time; we’ll be back bigger and better in November with something fresh and delicious.