UPDATE: Dine at Dankbaar for World Central Kitchen has been rescheduled to Tuesday, March 28 as Olga is in Turkey volunteering for World Central Kitchen after the devastating earthquakes there! Tickets are still available for purchase here. All tickets already bought will be honored for the new date, and those who can’t make it will receive a refund. 

Olga Sorzano, trained chef, owner, and founder of the brand-new kombucha vinegar brand Baba’s Acid Trip as well as the beloved Baba’s Bucha brand, announces a four-course collaborative dinner titled Dine at Dankbaar for World Central Kitchen.

Hosted in collaboration with two celebrated chefs: Michael Strauss of Mike’s BBQ, and Joncarl Lachman of Winkel and newly-opened Dankbaar, a Northern European BYOB concept located on East Passyunk Avenue, all profits from the evening will benefit World Central Kitchen.

These three celebrated chefs will team up to host two seatings featuring both an omnivore and vegetarian menu on Tuesday, March 28 at Dankbaar, with only twenty-five tickets available for each, at 6pm and 8pm.

Tickets are $99/person, not including tax and gratuity, and are available now.  

These three chefs are intimately familiar with the work of World Central Kitchen, the non-profit organization dedicated to providing meals in response to humanitarian, climate, and community crises: Last year, Sorzano, Strauss, and Lachman flew to Poland to donate their time and culinary prowess to World Central Kitchen for eight days. While on the Poland-Ukraine border, the chefs spent their days cooking, serving people in need, and bearing witness to the ongoing impact of the war. In recognition of the one-year anniversary of the war in Ukraine, Sorzano, Strauss, and Lachman continue to find ways to help those not only in Ukraine, but all who benefit from World Central Kitchen’s efforts, and Dine at Dankbaar is yet another initiative to assist those in need. 

“It was almost a year ago when I went to the Poland-Ukraine border. Seeing the refugees was so surreal and heartbreaking – this event is our way of raising awareness for the war that is still going on,” said Sorzano. “I’m looking forward to collaborating with two like-minded chefs to create a memorable evening for attendees and raise funds for World Central Kitchen.” 

Hosted at Dankbaar, Lachman’s soon-to-open Northern European BYOB concept located on East Passyunk Avenue, guests will be greeted with a welcome cocktail crafted by Sorzano: The Raspberry French 75, made with Baba’s Acid Trip Raspberry Lime, gin, and Korbel. 

Sorzano, Strauss, and Lachman will then team up to present an indulgent four-course dinner for attendees, including dishes such as House Cured Beet and Vodka Gravlax with Sour Cream, Caviar, and Salad Greens, Rabbit Rilette with Pear Jam, Spiced Pickled Pear Pavlova with White Chocolate Mousse and Salted Caramel, and more, alongside expertly crafted libations including a Ukrainian Mule and Whiskey Sour.

To top off the extravagant four-course meal, a mignardise will be served, featuring truffles from Eclat Chocolate. Vegan and pescatarian options are available upon request. 

See the full menu below for the Dine at Dankbaar for World Central Kitchen event. 

FIRST COURSE

Rabbit Rilette with Pear Jam, House Pickles, and Mike’s BBQ’s Potato Chips

Ukranian Mule: Finlandia Vodka, Baba’s Acid Trip Pear Ginger Vinegar, and Ginger Beer

SECOND COURSE

House Cured Beet and Vodka Gravlax with Sour Cream, Caviar, and Salad Greens

THIRD COURSE

Smoked Beef Short Rib Bourguignon with Pommes Aligot

FOURTH COURSE

Spiced Pickled Pear Pavlova, White Chocolate Mousse, Salted Caramel

Whiskey Sour: Coopers’ Craft Barrel Reserve, Baba’s Acid Trip Grapefruit Vinegar, and Simple Syrup

MIGNARDISE 

Petit Fours Truffles (courtesy of Eclat Chocolate’s Chris Curtin)

Tickets are available now for $99/person, not including tax and gratuity. Space is highly limited. For those unable to attend, but still hope to support World Central Kitchen, donate here or visit the non-profit’s website to find more ways to get involved.  

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