Jaxon
DAY 5: 6-Course Seasonal Bounty Dinner Series
Jaxon in Northern Liberties is the kind of place where people who care about food can have a good time. The impeccably fresh ingredients, often sourced from local purveyors, translate into deeply satisfying dishes like soft shell crabs with spaghetti and parmesan and cauliflower tempura with sour cherries, smoked tahini, and sumac. Philadelphia Magazine lauds Jaxon, saying, “This place is all heart and soul…with a not too frou-frou menu of seasonal eats.” With its whitewashed brick walls, Edison bulbs illuminating dangling terrariums, and its open kitchen, Jaxon is warmth incarnate, or what the Inquirer calls a “cozy, grown-up place to eat.” Chef Paul Zelinksy maintains this impeccable atmosphere with aplomb, having trained under some of Philadelphia’s finest chefs — Marc Vetri, Jeff Michaud, and Marcie Turney — before taking the creative reins at Jaxon. We will be taking over Jaxon for the evening, and Chef Zelinksy will be happy to answer your questions and discuss what he sees as the ingredients for a great neighborhood restaurant.
About the Host:
Paul Zelinsky
Executive Chef
Chef Zelinsky started working at local restaurants in his native New Jersey at the age of 16 and never looked back. Upon moving to Philly in 2012, he first cut his teeth at the Monaco Hotel, before moving on to train under some of the city's heaviest culinary hitters in Marc Vetri, Jeff Michaud and Marcie Turney. He took the helm at Jaxon in 2018.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Chicken Liver Mousse
with toast, fennel agrodolce, and spicy pickles
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Baby Octopus
with taramasalata, cucumber, and radish
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Root Vegetable Salad
with beets, celeriac, crispy potato, and green goddess dressing
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Veal Bolognese
with chestnut garganelli, shaved chestnut, and parmesan
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Lamb Neck Filet
with kabocha squash puree, baby carrot, and sweet smoky mustard
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Jaxon "Kit Kat"
with corn flakes, chocolate, peanut butter, fudge, and whipped cream
Jaxon
701 N 3rd St
Philadelphia, PA 19123
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
- Does this restaurant serve alcoholic beverages?
- This restaurant is a BYO establishment, so please feel free to bring your own alcoholic beverages.
