On Wednesday, April 29, High Street on Market will be offering a free dessert and Pellegrino to its first 50 diners, compliments of the brand. This dessert will be as unique as head baker Alex Bois’ talent: sunflower ice cream, graham cracker crumb, candied rhubarb, and rhubarb consommé.
The reason for this sweet event, presented by S. Pellegrino, is to congratulate Bois on his most recent nomination for the 2015 James Beard Rising Star Chef of the Year Award. Only 27 and with a former background as a biochemistry major, chef Bois has repurposed his studies into a form of art in baking bread.
Bon Appétit magazine named High Street on Market the second-best new restaurant in America in 2014, and was included in Zagat’s 30 on 30 in Philadelphia the same year. On May 4, Bois will head to Chicago for the James Beard Foundation awards. Because of this fantastic honor, High Street on Market would like to invite local diners to come out on Wednesday night to say a personal “congrats” to Bois.
If you don’t know already, High Street on Market is arguable one of the best bakeries in the city. Alex Bois’ bread program is delectable in all of its doughy-goodness. Located right next door to Fork, you can head over to High Street on Market for some savory breakfast sandwiches and then hop next door for some fine evening dinner. My favorite breakfast sandwich, hands down, is chef Bois’ Forager: seared King oyster mushrooms, braised kale, fried egg, Swiss cheese, and black trumpet mushroom mayo that are all generously piled onto Bois’ kaiser roll that tastes heavenly. This breakfast sandwich can satiate all types of hunger, and if you’re still aching for some more gluten, their selection of breads are appealing as much to the eyes as they are to the stomach.
So head over to High Street on Market on the night of April 29 to try this delicious dessert and congratulate Bois on his accomplishments.