Rex at The Royal, Philadelphia’s home for elevated Lowcountry fare housed in the historic and newly rejuvenated Royal Theater, is kicking off National Vegan Month with Plant Power, an exclusive event led by Beverage Manager Joshua Scheid, who will provide a deeper understanding of the local ingredients and ethical standards that were used to source products for the menu. On Wednesday, November 2, from 6 – 9 pm, guests can indulge in a three-course menu that showcases a selection of locally sourced and sustainable cocktails paired with plant-based fare while seated in Rex at The Royal’s secluded mezzanine lounge, which overlooks the sweeping archways and high ceilings of the main dining floor. Tickets are $75/person, including tax and tip, and are now available on OpenTable.
Diners will indulge in three unique plant-based dishes, all meticulously prepared by Executive Chef Aaron Paik, that are not typically available on Rex at The Royal’s menu. Each dish highlights locally sourced ingredients from nearby farms, including Green Meadows Farm in Lancaster County and fungi from the Mushroom Capital of the World, Kennett Square, PA. With sustainability at the forefront of this event, the menu showcases seasonal produce, including pumpkin, beets, mushrooms, and sage.
“For me, the goal of eating vegan is to enjoy the delicious variety of food provided by the earth and at the same time to minimize the harm we inflict upon it,” said Paik. “Luckily, living in a place like Pennsylvania, we don’t have to look far for delicious, healthy, and seasonal foods. We will exclusively use local flavors sourced from farms like Green Meadow.”
The focus on sustainability extends to the accompanying cocktail menu. During Plant Power, Beverage Manager Joshua Scheid will lead the event, highlighting local spirits, including New Liberty Distillery’s Kinsey Rye Whiskey, created and distilled in Philadelphia, as well as spirits made by companies operating with pillars of responsibility, including Boggs Cranberry Liqueur and Eda Rhyne Appalachian Fernet, during the Plant Power event.
“We love using spirits that are made right here in Pennsylvania, and we’ll be featuring several of those spirits in our Plant Power event,” commented Scheid. “I’m also mixing in a few spirits which may not be made in Pennsylvania but instead use their own local ingredients and offer respect for the environment, as well as the people who harvest the ingredients and produce the spirits.”
See the full menu below:
PLANT POWER THREE-COURSE MENU
- First Course
- Fall Forward – Boardroom Gin, Du Nord Apple Liqueur, Black Raspberry Farm Shrub
- Autumn Squash Soup – Miniature Pumpkin Crock, Pepitas
- Second Course
- Down to Earth – Kinsey Rye Whiskey, House Aperitivo of Local Mushroom and Nigella Seeds, House Bitters of Chicory and Coffee
- Mushroom Risotto – Carolina Gold Rice, Kennett Square Mushrooms, Celery Root Puree
- Third Course
- Up to Your Waist – Boggs Cranberry Liqueur, Eda Rhyne Appalachian Fernet, Ross & Bee Maloof ‘L’eau Epicee’, Local Popcorn
- Roasted Beet Beignets – Sage Brown Butter Sauce
Tickets are $75/person, including tax and tip, and are now available on OpenTable.
Current hours of operation are as follows: Sunday through Thursday from 5 – 10 pm, Friday and Saturday from 5 – 11 pm, with brunch available on Sunday from 11 am – 2:30 pm, followed by dinner from 5 – 10 pm.
Marilyn Johnson is a freelance food and travel writer covering the food and drink scene of Philadelphia, South Jersey food, the greater Mid-Atlantic area, and beyond. Email Marilyn at [email protected] with food and travel news. If you liked this article, throw Marilyn a coffee! Follow Marilyn on Twitter, Instagram, and TikTok.