Dinner with Jamilka Borges From Wild Child: Sunday October 4thBass And Bennett Trading Company
She's back! If you missed out on the previous dinner with Chef Jamilka Borges, now's your chance to make up for it (check out the video below to see what you missed!) Chef Jamilka, co-owner of Wild Child Restaurant in Etna (Follow on Instagram), a two time James Beard Semi-Finalist (check out the write-up in Conde Naste Traveler) is going to prepare another wonderful meal that's not to be missed (see the menu below)!
On Sunday, October 4th, she'll be preparing several courses to be served and shared amongst each group. Dinner will be served on vintage furniture either outside under the stars at Roselea farm, or if the weather doesn't cooperate, we'll be seating diners (appropriately spaced) in the 100 year old barn, under the tent, and on the porch of the barn . Please dress appropriately for cold weather and wear comfortable shoes!
Music will be provided by the Steel City Soul Club who will be spinning popular and rare Soul, Funk, Latin, and Mod grooves from the 60s and 70s.
A welcome drink will be served at 5 pm and dinner along with wine will be served at 6 pm. You're welcome to explore the 30+ acre property and enjoy the outdoor fires in the vintage fire pits.
Due to the nature of the dinner, we are unable to offer refunds. However, you are welcome to transfer your tickets to someone else. Please contact us at least 24 hours before the event with the new guest’s name and information.
Please let us know of any allergies at the time of ordering, late requests will be difficult to accommodate. As per CDC guidelines, all tables will be a minimum of 6 feet apart, masks will be required while not seated at your table and distance should be maintained when socializing.
Ticket price is per person.
Focaccia with Tomato Butter
Escabeche of chanterelle, lobster mushrooms and clams
Grilled Lobster with Corn, Uni, Coconut Vinaigrette
Late Summer Paella with Sungold Tomatoes, Habanada Sofrito, Eggplant
Jerked Pork Loin Chop with Plantain and Salsa Criolla
Passion Fruit Tart with Candied Pistachios and Pink Peppercorn Fluff
Chef Jamilka Borges' Bio:
As the Executive Chef at Independent Hospitality Group, Jamilka oversaw Independent, Hidden Harbor and Lorelei kitchens. Born and raised in San Juan, Puerto Rico she developed an interest in Art and Food early in her life. After attending University of Puerto Rico, she decided to move to Pittsburgh and enroll in Culinary school. It was then that she applied to work at the recently opened Legume Bistro, which was Pittsburgh first true farm to table restaurant, teaching her valuable lessons on sustainability, butchery and fermentation. She was promoted to Sous Chef and left the restaurant six years later as the Chef di Cuisine to pursue her first Executive Chef job.
As Executive Chef at the Livermore and Bar Marco, she led an ambitious preservation program and developed a rotating tasting menu in the Wine Room cellar along side, Sarah Thomas, now Advanced Sommelier at Le Bernardin. Her commitment to a unique “farm to table” dining experience led Bar Marco to be nominated for Best New Restaurant 2013 by Bon Appetit and The Wine Room being named “Best Dining Experience in Pittsburgh”.
Her work also includes time as the Executive Chef of Food Revolution Cooking Club, a program that taught nearly 30 high school students cooking techniques and provided them with nutritional guidance. A new opportunity to take on the role of Executive Chef at Spoon, one of Pittsburgh finest restaurants, surged and she partnered with long time friend and mentor Brian Pekarcik to implement a new, simplistic and whimsical menu and décor at the established restaurant.
In 2015 she was recognized by the James Beard Foundation as a Rising Star Chef Semifinalist and was honored as Best Chefs America’s Rising Star Chef. In 2016 was named Starchefs Rising Star for the Rustbelt Region. In 2018 she was named Pittsburgh Magazine Chef of the Year, recognizing her commitment with her community, culinary skills and voluntarism.
Currently she works with 412 Food Rescue, a non-profit organization that is looking to eliminate hunger while reducing food waste, and is also a James Beard Boot Camp for Policy and Change alumna.