The evening will consist of a 7-course menu and will be paired with a specific cider for each course by our Beverage Director, Ben Amaral. Guests can expect fun & playful dishes that capture the terroir of our Mid-Atlantic region with pairings that exemplifies "what grows together, goes together". * A portion of the proceeds benefit the National Network of Abortion Funds

Reserve your spot HERE

Since its inception in 2018, Philly Cider Week has connected cider enthusiasts across industries in Philadelphia through thoughtful programming. Cider sales thrive when they have their own section on a menu and our annual week of events allows establishments to experience the viability of featuring ciders more prominently year round and encourages new relationships between small businesses. At its core, PCW’s mission is to educate and raise the awareness of cider as an agricultural beverage.

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Back in 2017, Amy Hartranft and Tim Kweeder put together a large event centered solely around orchard-driven cider to be held at Kensington Quarters on Halloween night, the very first Night of the Living Cider. With the help of a collective of awesome Philly guest chefs, the night was a huge success and proved to be just the final motivation they needed to embark on a bigger project. In October of 2018, they launched Philly's first week dedicated solely to cider, with a small heavily curated week of events with bars and restaurants already in support of cider. In early 2019, Tim moved on to help open Bloomsday Cafe in Headhouse district, where he continues to sling rad cider year round. Amy has been running Philly Cider Week since that time with the assistance of some amazing industry professionals, freelancers, and volunteers. (see shoutouts below!)

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PCW’s goals are to continue to expose the Philadelphia region to the ever-growing world of cider. To raise industry and consumer awareness of the diversity of this historical beverage. To cultivate an appreciation of the sense of place tied to agriculturally-driven beverages, specifically ciders, that share an honest connection to the land on which the fruit is grown, and the importance that such products hold for the future of the planet. To showcase the history of various styles (heritage and modern alike), and to promote the longevity of the apple-growing/cider-making community, both locally and worldwide. And finally, to convince the bar/restaurant community that cider is requires its own place on menus to be successful, and not categorized with wine or beer.