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Moon Krapugthong to compete in Women Against Abuse's Dish it Up
Posted: 03.25.2014
Women Against Abuse to hold Dish it Up on March 27, 2014, of which Moon Krapugthong will compete

Dish It Up to Bring Diverse Culinary Talent!  

We are pleased to announce that this year's Dish It Up includes new culinary talent and cuisines to wow your taste buds!
These chefs will bring amazing flavors, including vegan and kosher options, to the table. 
Learn more about our new and returning chefs!
Meet our new Purple Dish Award competitors!
Stacey DiPlacido, Fitzwater Cafe
Stacey DiPlacido is the executive chef of brunch hot spot, The Fitzwater Cafe in Philadelphia. DiPlacido is a 1998 graduate of The Philadelphia restaurant school at Walnut Hill College where she was the first recipient of the Culinary Society of Philadelphia scholarship. She honed her craft at Philadelphia's top restaurants and traveled to Italy and France to continue her culinary education. Among many achievements in her culinary career, she most recently had the honor of being the first female chef to cook at The Saloon in August 2013.  
Kate Jacoby, Vedge
Husband/wife team Richard Landau and Kate Jacoby are the chefs and owners of Vedge. Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she joined Landau to throw her full support behind Horizons, a restaurant she had already grown to know and love as a customer. Her work on the line beside Landau helped hone her pastry skills and shaped her approach to desserts. As Pastry Chef, Jacoby strives to innovate vegan desserts and bring fresh ideas to rich, quality ingredients.  
Moon Krapugthong, Chabaa Thai
 Chef-Artist Nongyao "Moon" Krapugthong is a visionary whose work is best expressed in her Manayunk restaurant, Chabaa Thai Bistro.  In this place of culinary invention and artistic innovation, Moon creates an experience that transcends simply satisfying hunger.  She has selected every detail in order to enchant each of the five senses.  Chabaa Thai captures the best of Thai cuisine and culture, with stunning artwork that makes diners feel transported to the heart of Bangkok.  
Karen Nicolas, Citron & Rose
 Chef Karen Nicolas explores the roots of Jewish cooking through updated interpretations of this tradition-rich cuisine. She began her culinary career at Johnson and Wales University where she graduated with an associate's degree in Culinary Arts. In 2003, Karen moved to New York City to work as the executive sous chef at Gramercy Tavern under chef Tom Colicchio. Before becoming the executive chef of Citron + Rose, Karen was the executive chef for Equinox in Washington, DC where she was recognized as a 2012 'Best New Chef' by Food & Wine magazine.   
Jess Nolan, Brauhaus Schmitz
 Jess started her first pastry chef job at a local restaurant where they put three signature desserts on their menu. After graduating from high school, she moved to Philadelphia to get her associate's degree in pastry arts at The Restaurant School at Walnut Hill College. After working at a few well-known restaurants around the city, Jess opened as the pastry chef at Brauhaus Schmitz. She is set to release a cookbook with her husband, also a chef at Brauhaus, in the fall of 2014.  
Aimee Olexy, Talula's Garden
 One of the most recognized personalities in Philadelphia dining; Aimee Olexy is known for her unparalleled intuition for creating special epicurean experiences. Her resume encompasses wine and cheese studies in Southern France, managing restaurants in diverse locales from San Francisco to the rugged mountains of Colorado and the charming Pennsylvania countryside, to eventually putting down roots in Philadelphia to partner with Stephen Starr and open culinary gem and BYOB, Django. In the wake of Django's success, Aimee moved on to open Talula's Table in Chester County in 2007 -- the name Talula is in honor of her daughter, Annalee Talula Rae. In April 2011, Olexy and Starr opened Talula's Garden in Philadelphia. In addition to farm-to-table a la carte and tasting menus, Talula's Garden is renowned for its artisan cheese program and romantic setting.  
Welcome back our returning chefs!
Bridget Foy, Bridget Foy's
  Bridget Foy is co-owner of the eponymous restaurant Bridget Foy's at 2nd & South St. along with her parents, John & Bernadette Foy. A graduate of the renowned restaurant and culinary school, Johnson & Wales in Providence Rhode Island, Bridget got her feet wet in the hospitality industry at the tender age of 7! Helping out one unexpectedly busy lunch with hostess duty, Bridget was hooked on hospitality. After college, Bridget worked at Dos Camino Soho and 'Inoteca in New York City. Several years later, she returned home to Philadelphia to take over the management of the family business. She has appeared on numerous TV food programs.
Rachel Klein, Miss Rachel's Pantry
 Rachel Klein is the owner/operator of Miss Rachel's Pantry, a meal delivery service, catering company and private event space offering public 4-course dinners around a communal farmhouse table each weekend. Blending eco-friendly sensibilities and all things adorably kitsch, her sustainable company offers mom-and-pop-style attention evocative of years past.
Beverly Leaks, Truffles Party
 As a little girl, Beverly spent a lot of time with her mother in the kitchen, helping her cook and listening to cooking stories. As the ninth child in a family of 14 children, Beverly treasured these moments with her mother. In fact, it started Beverly's passion for cooking and decorating, and inspired her to launch Truffles. Over the years, Truffles has catered huge events and private dinner parties for an upscale clientele and always caters at the highest level. Truffles has proven to be a well performing, innovative company that is all about fabulous presentation and great food.  
Susan VanVreede, Distrito 
 Susan VanVreede, the youngest of six children, grew up in Newtown (Bucks County), Pennsylvania. She began her restaurant career at age 13 at a local Newtown establishment where she moved from hostess to the kitchen in short order, as well as gaining lots of experience in front of house management. She attended Drexel University and the Culinary School at Walnut Hill College. While in school, Susan worked in many kitchens cooking and making pastries. At the age of 19, she helped open Sola, in Bryn Mawr, as a Sous Chef.  In 2008, upon its opening, Susan joined the Garces Group at Distrito where she is currently the Chef de Cuisine.  
Get your tickets today to enjoy creations by our talented chefs!  
As dedicated supporters of Women Against Abuse, we invite you to purchase your tickets at a special discounted Friends and Family rate! Be sure to take advantage of this offer! 
Friends and Family Rate Ticket Link
Alternatively, please call us at 215-386-1280 x146 to order your tickets. 
Stay tuned for more exciting news and updates about Dish It Up in the coming weeks! 
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