Famed Foodie Phil Rosenthal Hosts Dinner At Michelin Starred Restaurant For Chase United Cardmembers

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When Phil Rosenthal enthusiastically arrived at Michelin-starred Albi in the fashionable Navy Yard district of Washington D.C., he was warmly welcomed by its chef, Michael Rafidi, a James Beard Award winner. This encounter took place during the filming of the DC episode for Season 7 of Phil’s popular Netflix series Somebody Feed Phil, which previously showcased Rafidi’s beloved café, Yellow. Therefore, this meeting on December 19 at Rafidi’s Levantine-inspired restaurant was both a homecoming and an exclusive event for Chase United Cardmembers. To make the occasion even more special, Chase made a charitable donation to No Kid Hungry, a cause that Phil has been supporting for quite some time.

In a roomy kitchen with a roaring wood-fired stove at its heart, the cooks were hard at work while guests socialized and chatted, taking the chance to meet Rosenthal – the star who just finished filming season eight of the globally acclaimed food-travel show Somebody Feed Phil, which is currently number one in this genre worldwide and also holds the title for the longest running non-scripted series on Netflix. The program, a global hit, comes after Rosenthal’s remarkable success as the creator of Everybody Loves Raymond, a sitcom that ran for an impressive nine seasons, resulting in 210 episodes altogether.

The servers moved among the gathering, presenting an array of delightful miniature dishes – oysters adorned with pomegranate granita, delicate lamb meat pies, and pocket-sized pitas brimming with sunchoke puree. These were paired with cocktails crafted by acclaimed mixologist Vance Henderson, such as cardamom-coconut margaritas and Old Fashioneds infused with brown butter and a whisper of hibiscus.

To begin the evening, lively host Billy Harris warmly greeted the Cardmembers and presented the chef who would be the highlight of the meal. “Here are some of our best dishes,” Rafidi announced to the eager audience. “This is a culinary adventure through Levantine cuisine.

The dishes were set out for sharing, intended to stimulate conversations and delight the taste buds at the same time. A coal-cooked mushroom hummus was adorned with an egg yolk and generous amounts of truffles, while small balls of smoky labneh rested on a bed of onion jam. Among the main courses were smoky lamb kebabs, playful lamb meatballs served on cinnamon sticks, and charming miniature pumpkins filled with rice.

As a wine enthusiast, I had the privilege of partaking in an exquisite meal that was carefully curated by none other than William Simons, the 2024 Sommelier of the Year award winner from Michelin Guide Washington, D.C. The selection showcased wines hailing from various regions within the Arabic-speaking world. Among the exceptional offerings were the sparkling merwah by the renowned Lebanese vintner Mersel and Philokalia’s “Grapes of Wrath,” a unique creation crafted from indigenous white grapes skin-fermented in Bethlehem, Palestine.

Following the meal, Rosenthal joined Rafidi for a spirited question-and-answer session, moderated by Harris. After the chef confessed that he found his culinary passion through cooking with his grandfather, Rosenthal humorously admitted, “I wasn’t born into a family of chefs. My mother was an amazing individual, but cooking was not her forte.

When a participant inquired about the origin of Somebody Feed Phil, the world-traveling food enthusiast revealed his concise sales pitch that convinced TV executives, “I proposed, ‘I’m just like Anthony Bourdain – if he was fearful of everything.’

When asked about his favorite places to dine around the world, Rosenthal mentioned Italy, Japan, and Spain, but also commented, “You’re incredibly fortunate to reside here. Your culinary scene is exceptional.

Following some additional queries from the audience, it was time for dessert: brown butter knafeh (an authentic Middle Eastern dish with soft cheese layered between crispy filo layers) arrived alongside Concord grape sorbet and a selection of two-bite sweets such as apricot Turkish delight and chocolate-drizzled ghraybeh cookies.

Or, more casually:

After addressing some audience questions, dessert was served: brown butter knafeh (a classic Middle Eastern dish with a cheesy center and crispy filo layers) came out accompanied by Concord grape sorbet and a tray of miniature sweets like apricot Turkish delight and chocolate-drizzled ghraybeh cookies.

To make the night truly unforgettable, Rosenthal snapped photos with Cardmembers and added personal touches with autographs. The attendees departed with unique gift bags, each containing a signed copy of “Somebody Feed Phil: The Book“, traditional baklava from Albi, and bottles of olive oil and za’atar. As they exited, they bid farewell to Rosenthal and Rafidi, expressing gratitude, season’s greetings, and hopes for another gathering in the future. In response, their wishes were reciprocated, marking the end of a one-of-a-kind dinner that mirrored the reunion spirit that kicked it off.

To discover unique experiences similar to these, available exclusively for Chase United Card holders, and to browse through previous events, please check out .

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2025-01-13 20:54