After this summer’s final round of obligatory BBQs, Monday’s Industry Night menu at Amis will be a welcome departure from burgers and dogs. Chef Chip Roman of Blackfish, and Ian Brendle, a farmer from Green Meadow Farm will join Amis’ Chef Brad Spence for a Boys of Summer event.
“We’re doing fish and chips and a watermelon and peach salad,” said Roman, in an interview with Grub Street.
Roman plans on using a combination of beer battered cod and sea bass served with house cut fries and a little something he likes to call “Old Bay Dippy Dippy,” a dipping sauce for the fries.
Amis’ GM, Ben Fileccia gave Grub Street the rest of the low-down.
Chef Spence will be making a spicy, chili marinated, charred bbq chicken and mac ‘n cheese with Lancaster County cheese and house made pasta. Brendle will be providing much of the still TBD produce for the night, allowing Spence and Roman to come up with some fresh local additions to the main courses.
As for the evening’s drinks, Amis will be offering its house red and white wines, a firkin of Dry Hop Yards IPA, cans of Lancaster Kolsch, and three different Plymouth Gin cocktail recipes; each created by one of the guys.
Brendle’s version will be made with heirloom melons and honey suckle syrup, Spence’s will have fresh raspberries and citrus and Roman is going to be using pawpaw, a fruit similar to a papaya.
Fear No Ice, the Philly based ice sculpting company somehow also ended up in this month’s mix and will be carving an ice luge that will be used to prep clam on a half shell shooters.
And that’s not all. Of course, there will be dessert. Spence will be preparing a butter pound cake with fresh berries and fruit.
Things get shucking at Amis at 10 p.m. Drinks are discounted, food is free until 12 a.m. and a recent restaurant pay stub gets you in the door.