Join the beloved crew at Martha for a special meet and greet with one-woman-show, orchardist and cidermaker Maria Kretschmann of After The Fall cider from Rochester, PA. There will be three cider offerings and three specially curated snack pairings from chef Andrew Magee. Maria will be offering bottles to-go on the patio, as well!

This event is Pay-As-You-Go and Vegan Friendly

After The Fall Cider was founded by 2nd generation orchardist, Maria Kretschmann, with a fruit first approach to cider making. Inspired by the similarities between art and farming, Maria has been enraptured by the magic of the orchard. In her eyes, being an orchardist and cider maker is akin to being the sculptor that she is, only in an entirely different medium. Nature and creating along a continuum to produce more than just fruit to squeeze, blend, ferment and bottle. Each step from pruning to bottling becomes a bit of her nature and her work. She is transforming the old non-producing varieties in the orchard, into cider apple trees, giving new life built on the old growth. And the cycle continues...

For more information about Maria Kretschmann & After The Fall cider:
https://www.afterthefallcider.com/herstory

Also check out Cider Culture’s write up from 2019, written by Philly’s own Emily Kovach:
https://www.ciderculture.com/after-the-fall-cider/

For more information about Martha Kensington:
https://www.marthakensington.com

Philly native turned Vermont resident, Riley Duffie, will be hosting a happy hour Thursday the 28th from 6pm - 7pm to discuss Eden Specialty Cider with members. Messina will be offering a cocktail addition to be featured all weekend featuring Eden Specialty Cider.

This event is free to Messina members. Memberships are available at the door for interested parties at $25 for the year.

Thursday October 28th, we’ll be hosting Shacksbury Cider (Vergennes, VT) for Philly Cider Week for the third year running! Since our first sip we've been enchanted with their small batch, native yeast, slow fermented ciders- and what better opportunity than Philly Cider Week to pop some bottles and pour some cider in celebration of the apple. We'll have this year's release of Deer Snacks on draft, in addition to Flavor Country, Yoder Blend bottles and our favorite cans.

Whether you call them hors d'oeuvres, pintxos, tapas, or snacks (or snax!), we love having a small bite to pair with our favorite ciders. We'll be serving special snacky pairings by Chef Beau Neidhardt along with the Shacksbury goodness.

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

Shacksbury believes that cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, their cider will change the way you think about this amazing fruit.

For more information about Shacksbury:
https://www.shacksbury.com/

For more information about American Sardine Bar:
http://americansardinebar.com/

Enjoy perfectly fall-appropriate orchard-focused ciders by Dressler Estate at Drexel University's urban garden located at Market St & JFK Blvd! Enjoy a cool autumn breeze, amazing city views, and live acoustic music from Philly musician, Ed Gonzalez, under the string lights at Gateway Garden.

Dressler Estate’s flagship ciders feature apples grown and pressed in Lancaster County. They are also able to partner with other orchards across Pennsylvania thanks to the fact that it is the fourth largest apple growing state in the country! Their philosophy is to take a winemaker’s approach to making cider, focusing on allowing the fruit to shine.

For more information about Dressler Estate:
http://www.dresslerestate.com/

For more information about The Gateway Garden:
https://phsonline.org/locations/featured-projects

Join us at The Good King Tavern for a "cave à manger" style evening of à la carte cheese, seafood and cider paired with the traditional cidre of the North Atlantic French coast.

"Cave à Manger" at The Good King Tavern typically translates to live cheese counter + lots of hard-to-come-by wines by-the-glass. Once again, for Philly Cider Week, The Good King Tavern is tweaking the program. The live cheese counter will double as a raw bar with cheeses hailing from Normandy (think gooey Camembert) and oysters hailing from our friends at Brigantine Oyster Company. Instead of wines by-the-glass, ciders they’ll be pouring are from the coastal towns spattering Normandy and the Loire Valley.

*Reservations encouraged.
*Walk-ins welcome (but make a rezzy if you don't like to wait).

This event is Pay-As-You-Go.
Please be prepared to show vaccination cards and IDs prior to entry!

For more information about The Good King:
thegoodkingtavern.com

Acclaimed cider writer Dan Pucci will join us to discuss his new book, American Cider: A Modern Guide to a Historic Beverage, including his research about Pennsylvania's rich cider history. We'll be joined by Ploughman Cider, an anchor of the PA cider industry, with a free cider tasting in Tinys Bottle Shop and cider pours at the Lunar Inn's bar.

This event is Pay-As-You-Go and Vegan Friendly.
Please be prepared to show vaccination cards and IDs prior to entry!

Read StarChefs bio about Dan Pucci:
https://www.starchefs.com/cook/chefs/bio/dan-pucci

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Lunar Inn:
https://www.lunarinn.com/

Join the teams from Liberty Kitchen and Dressler Estate for a fun night dining out in the open air at the Boom Room to kick off Philly Cider Week! Enjoy a pay-as-you-go à la carte menu with components sourced directly from Valley Creek Orchard, the Downingtown site the Dresslers have been caring for over the last 4 harvests. Liberty Kitchen will be flexing some culinary creativity to create dishes incorporating our Liberty apple variety, applewood, and even honey from the orchard's hives. The talented chef-owner of Liberty Kitchen, Matt Buddah, will masterfully bring our "orchard-to-table" vision from our dreams to your plate. A selection of Dressler Estate ciders will be available to accompany your meal. Food and cider specials for industry folks. The evening will be capped off with a playlist curated by Sound & Salvage, inspired by their collection of 14,000 vinyl records!

Dressler Estate’s flagship ciders feature apples grown and pressed in Lancaster County. They are also able to partner with other orchards across Pennsylvania thanks to the fact that it is the fourth largest apple growing state in the country! Their philosophy is to take a winemaker’s approach to making cider, focusing on allowing the fruit to shine.

For more information about Dressler Estate:
http://www.dresslerestate.com/

For more information about Liberty Kitchen:
https://www.libertykitchenphl.com

For more information about Sound & Salvage:
https://www.instagram.com/soundandsalvage/