Top Chef Contestants Phillip Frankland Lee and Kwame Onwuachi Are Throwing an Eight-Course Dinner Party

Head to Scratch Bar on February 3 for a taste of reality TV

Even though Kwame was throwing shade on PFL’s iSi whipped potatoes—a dish that he regularly does at Scratch Bar—on last night’s episode of Top Chef, it seems the two have made full amends and are ready to break bread. What better and more chefly way to do so than to cook an eight-course dinner together?

The duo will be hosting the dinner on February 3 at the newly opened Scratch Bar & Kitchen from 5 p.m. to 10 p.m. and reservations can be made via phone at 818-646-6085. Seating is reserved for the first 70 guests, so start calling soon.

For those of you who don’t watch the show (seriously re-evaluate your life’s priorities) and aren’t up-to-date on the Eastern Seaboard food scene, Kwame Onwuachi is the 26-year-old co-owner and executive chef of soon-to-open The Shaw Bijou in Washington D.C. He made his name putting on pop-ups all around the country through the Dinner Lab and he’s been one of the early front-runners in this season of Top Chef.

Most of you should know Phillip Frankland Lee—The Valley’s native son—from his tasting menu-focused restaurants The Gadarene Swine and Scratch Bar & Kitchen, as well as his victories on Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. Though he has seen his share of struggles in Top Chef, we’re hoping he’s just gearing up for the greatest comeback of all time. Put the city on your back Phil!

Check out the menu below:

Pork Belly and Raw Oyster by Phillip Frankland Lee

Chicken and Lamb Over Rice by Kwame Onwuachi
Lamb Sweetbreads | Kashmiri Sauce | Smoked Sesame Emulsion | Chicken Jus

Puffed Smelt by Phillip Frankland Lee
Rice Puff | Bone Marrow Mustard

Beet Cured Hamachi by Kwame Onwuachi
Hamachi | Jalapeno | Avocado Mousse | Charred Romaine

Roasted Yet Raw Prawns by Phillip Frankland Lee
Mexican White Prawns | Charmoula | Cabbage Cooked in Caramelized Fish Sauce

Foie Gras w/ Shrimp & Pork by Kwame Onwuachi
Seared Foie Gras | Shrimp and Pork Marmalade | Charred Pineapple | Allium Chips

Pork & Squash by Phillip Frankland Lee
100 Day Aged Stepladder Farms Pork Rib | Acorn Squash | Bell Pepper Mustard

Steak & Eggs by Kwame Onwuachi
100 Day Dry Aged Wagyu | Sauce Soubise | Fermented Parsnip | Quail Egg

Ice Cream Cone by Margarita Lee
Vanilla Ice Cream | Rainbow Sprinkles