River Twice and Càphê Roasters are Collabing for a 7 Course Pop-Up Dinner
In early 2022, Jacob Trinh helped put Càphê Roasters on the map as the Executive Chef, experimenting with classic Vietnamese flavors and incorporating them with the foods he grew up with to build a menu that has seen critical acclaim. This past September, the James Beard Foundation selected Trinh as one of the House’s Fellows for 2022-23, a prestigious honor for the young chef. Now, Trinh is looking to start his 2023 in style, joining James Beard nominated Chef Randy Rucker in the kitchen for River Twice’s next Hidden in Plain Sight series dinner, which will take place on Tuesday, January 17th beginning at 5 p.m. at River Twice located at 1601 E. Passyunk Avenue in South Philly.
The seven-course tasting is priced at $125 per person, or $150 at the seven-seat chef’s counter. Due to the nature of the event, dietary restrictions unfortunately cannot be accommodated. Reservations can be made now via Resy. Guests can expect the same modern American dishes that utilize global techniques and local products that River Twice serves on a nightly basis, but in collaboration with some of Trinh’s Vietnamese flavors, techniques, and products. Among the dishes guests will enjoy include country ham with lime and chili compressed with melon and red eye gravy espuma made with Càphê Roasters Vietnamese espresso blend; gỏi cá trích – salad of pickled herring with rice paper, red leaf, herbs, and nuoc cham quat; bún mắm – snakehead fish farce with fermented firecracker eggplant, and velouté de poisson made with fermented fish with a lime leaf oil; and a dessert featuring persimmon preserve made from persimmons grown by Trinh’s grandmother “bà ngoại” in Philly.
Trinh began his journey in the Philadelphia food scene by creating his own line of XO sauce, which later became a household staple which he sold through Kampar Kitchen. Through many pop-ups he held around Philly, Trinh was introduced to the opportunity at Càphê Roasters, a Vietnamese café in Kensington owned by Thu Pham, where he is on a mission to reconnect with his heritage. As one of this year’s James Beard House Fellows, he continues to grow in his abilities as a chef, learning from his esteemed mentors and colleagues alike. Trinh also volunteers with C-CAP, the People’s Kitchen, and Càphê Roasters’ sister organization, 12PLUS, where he provides stages to students with an interest in culinary education. Additionally, Trinh will be at the James Beard House for his Fellows dinner on January 24th.
The Hidden in Plain Sight dinner series is a multi-course dining event featuring a collaboration between Rucker and a guest chef or a food or beverage brand. Among the previous collaborations to date include dinners with Chef Alex Yoon, Chef Amanda Shulman, Chef Matthew Erik Harper, Chef Dominic Piperno, Hale & True Cider, Garden State Mushrooms, Chef Eli Collins, Chef Ange Branca, Chef Shola Olunloyo, Chef Diego Moya (Brooklyn), and Chef Evan Hennessy (NH), among others.
