By Hadas Kuznits

PHILADELPHIA (CBS) — The bar-restaurant Bank & Bourbon, at 12th and Market Streets in center city Philadelphia, celebrates its one-year anniversary with the “Bourbon Bash,” a public education fundraiser on April 28th.

Executive chef Thomas Harkins (top photo) says all proceeds from this $49-per-person event will be donated to donorschoose.org, an online charity that gathers funding for worthy public school causes.

“It’s a bunch of bourbon tastings all over the tables,” he tells What’s Cooking.  “There’s going to be sliced, 28-day dry-aged cowboy steaks.  There’s going to be pork chops, roasted whole sides of salmon with fresh morels, homemade pastrami, shucked oysters, tuna.”

Hear the full “Bourbon Bash” interview (runs 6:43)…

The annual “Food For Thought” fundraiser for the Philadelphia-based social services agency “Achieveability” is being held on Saturday, April 18th, at Urban Outfitters, at the Navy Yard.

Achieveability board member Richie Furino, who is also regional manager of Del Frisco’s Double Eagle Steakhouse, at 15th and Chestnut Streets, hosts the VIP portion of this foodie event.

(Richie Furino, board member of Achieveability, at the KYW Newsradio studios.  Photo by Hadas Kuznits)

(Richie Furino, board member of Achieveability, at the KYW Newsradio studios. Photo by Hadas Kuznits)

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“All the vendors have a little station and they’re cooking à la carte to order, everything fron escargot beignets, peach cobbler with bacon ice cream, and you can get pork belly, La Colombe has their coffee, (and) some of the great local beers are there,” he says.

Hear the full “Food For Thought” interview (runs 5:45)…


And the second annual outdoor “Independence Beer Garden” opens, softly, on Friday and Saturday, April 24th and 25th, in the Rohm and Haas pavilion, at 6th and Market Streets.

Derek Gregory, director of operations, says they’ll have a grand opening for the season on April 30th.

Derek Gregory, at the KYW Newsradio studios.  Photo by Hadas Kuznits)

Derek Gregory, at the KYW Newsradio studios. Photo by Hadas Kuznits)

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“We have a completely new menu from last year,” he says.  “We still are focusing on American bar and grill.  We have some extras that we did not have last year, like the cheese plates and a couple of the other larger-sized entrée styles that we have.  Also the bucket specials.”

Hear the full “Independence Beer Garden” podcast (runs 9:51)…

And for this week, that’s “What’s Cooking on 1060!”

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