Chef Patrick Feury, of Nectar Restaurant in Berwyn, PA, presides over a kitchen that produces some of the most intriguing Asian-fusion cuisine in the Philadelphia area.
Chef Feury has a strong commitment to all things local, sustainable and seasonal. Growing up in New Jersey, he participated in his local 4-H chapter and developed a strong appreciation for the work that goes into growing food; an understanding that he has carried with him throughout his cooking career and onto the menu at Nectar.
Chef Feury has forged strong partnerships with nearby farms, organic growers, and ecologically-responsible fisheries. Nectar also houses an on-site herb garden where Chef Feury cultivates the rosemary utilized in some many of Nectar’s dishes. Rosemary is also a prominent flavor in Fists of Feury, the beer specially created for him and his brother, Terence (chef at Fork Restaurant), by Victory Brewing.
Highlights on Nectar’s menu include their famous Crispy Chicken with serrano chilies, black beans, thai basil and Chinese broccoli tips, an assortment of well crafted sushi, and fusion noodle dishes like the Nectar Lo Mein with smoked wild boar, chinese sausage and baby greens. Nectar is also a great spot for a locavore lunch and offers a variety of bento boxes and a sushi bar.
From time to time, Chef Feury also hosts special dinners that highlight some of the region’s bounty. Most recently he hosted four local cheese makers in partnership with the Chester County Cheese Artisans and paired local artisanal cheeses with each dish. Be sure to join Nectar’s mailing list or follow them on Facebook to learn more about these unique dining opportunities.
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