Chef Shuffle

‘Retirement’ Proves Elusive for Chefs David Katz and Jonathan Adams

David Katz and Kevin Sbraga
David Katz and Kevin Sbraga Photo: Collin Keefe

Play your cards right this week, and you just may be able to catch “retired” David Katz suited back up in chef’s whites. Since wrapping his seasonal stint at Morgan’s Pier and helping his pal Terence Feury get his Tavro 13 opened in Swedesboro, New Jersey, the former Mémé chef-owner has been keeping himself busy as a sales rep for Creekstone Farms. On Thursday, May 2*, he’s joining Scott Schroeder at American Sardine Bar for a one-day-only pop-up, doing Mémé’s dearly missed weekly fried chicken special.

Same as before, the $11 deal gets you Katz’s coveted fried chicken, a biscuit, and one ice-cold bottle of Miller High Life. There are some side dishes also in the works, but there’s no word on what yet. It all gets underway at 11 a.m., and goes until the birds run out. And they will.

If you miss Katz then, he’ll be back in chef mode again at Hotel Monaco on Sunday, April 28 for Taste of the Nation, where he’s serving as the annual hunger relief fundraiser’s culinary chair.

Similarly, former Pub & Kitchen chef (and current Rival Bro. small batch coffee roaster) Jonathan “Johnny Mac” Adams is coming out of retirement on May 25 for a dinner at Wyebrook Farm in Honeybrook, PA. With The Farm & Fisherman’s Josh Lawler, Adams has been moonlighting at the farm, helping to get its cafe up and running. For the dinner in May, he will showcase Wyebrook’s pasture raised chickens, produce procured from neighboring farms, and beers from Victory Brewing Company.

But before that, he will join Katz and four other chefs — including free agent Walter Abrams, formerly of Le Bec Fin — at Sbraga on May 14 for a collaboration dinner that benefits Share Our Strength’s No Kid Hungry campaign. That meal runs $150 per person and includes beverage pairings. Check out the full menu below.

First Course
Chef Nicholas Elmi of Rittenhouse Tavern
Triggerfish Crudo . Rhubarb . Kohlrabi

Second Course
Chef Walter Abrams
Grilled Mushrooms . Spring Legume Croquette . Green Garlic . Sprouts

Third Course
Chef Shola Olunloyo
Sea Urchin Lumaconi Pasta . Crab . Tomato . Olive . Dill Pollen

Fourth Course
Chef Jonathan Adams of Rival Bros Coffee
Roasted Halibut . Spiced Yogurt . Coffee Cardamom Soil . Pickled Beets . Edible Flowers

Fifth Course
Chef Dave Katz of Creekstone Farms
Dry Aged Creek Stone Beef . Spring Onions . Onion Soubise . Madeira Jus

Chef Kevin Sbraga
Cherries Jubilee . Biscuit de Savoie . Sichuan Pepper Ice Cream . Cherry Blossoms

*This post has been changed to show the correct date for Mémé’s fried chicken pop-up.

‘Retirement’ Proves Elusive for Chefs David Katz and Jonathan Adams