What might food at a party look like, if its deliciousness is of the utmost importance? What might it look like if it were made of plants and animals that lived in the same lands where the guests sit?
And where they sit is where the drinks were grown. Yes, of course you grow drinks. As a guest takes a sip, they lookout onto the vines, in various stages of leafy green and bursting with fruit as the year progresses. It could be a dream set in a far off country, and all the better to be right at home. The home we don’t see in front of us everyday.
From 250 guest wedding in a meadow to an intimate dinner party in your home, Wildings is here for your needs.
Who are Wildings
Palmer Marinelli
Palmer got his first food job at The Shack in Strathmere, 15 years old. He worked six years at Pub & Kitchen, including two as executive chef at the Diving Horse in Avalon. In addition to restaurants Palmer worked for four years catering events large and small. He has a Masters in Food Sovereignty from the University of Gastronomic Science. Currently he works as a full time food consultant. He loves hunting and fishing, Everton Football Club, Philadelphia sports, economics podcasts, and feeding his daughters and partner.
Tim Kweeder
The proclaimed, and fully deserved, ‘Philly Wine Guy’ Tim has worked in the Philadelphia wine scene for twenty years. His taste and appreciation for agriculture helped uniquely shape Philadelphia into the wine city it has become. Naturally the next evolution was to become the undisputed champion for the winemakers in our own region. He is the owner/operator of Fell to Earth Vermouth. Tim enjoys Philadelphia music, reveling in unexpected foods, and walking his two very small, very yappy dogs.
