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Olive Oil Pop Up Dinner

A bespoke dining experience by

Chef Ari Miller exploring the world
of sustainable olive oil with Heraclea


Friday Oct. 27th 7pm



Ticket Options


General Ticket


  • Welcome drink by Champagne Telmont

  • 4 course dinner

  • Wine Pairing


General Ticket + Custom Olive Oil Tin

  • Enjoy the dinner and go home with your own custom Heraclea x Chefs for Impact olive oil tin.




VIP Counter Ticket


  • Enjoy the dinner with Chef Ari preparing the meal in front of you.


VIP Counter Ticket + Custom Olive Oil Tin


  • Enjoy the dinner up close with Chef Ari and go home with your own custom Heraclea x Chefs for Impact olive oil tin.

Enjoy an exclusive dining experience by Chef’s For Impact in partnership with Heraclea olive oil, celebrating the launch of Herclea’s limited edition collaborative Chef’s For Impact olive oil tin.

Cooked by Chef Ari Miller, the meal will be inspired by the sustainable ethos of Chef’s For Impact, using produce Heermance Farm and other specialty producers, and inspiring and delighting guests with integrations of Heraclea olive oil into each course. The custom olive oil will feature art by New York artist Nancy Pappas.

All proceeds go towards supporting our youth education programming.

Dietary Restrictions


Cannot accomodate dietary restrictions.

Cancellation Policy

This prepaid reservation is non-refundable. You can transfer your ticket to someone else.


Nimbus Kitchen


383 Bridge St.


About The Chef


Ari Miller

Founder of restaurant Musi, Miller created a higher standard in the Philadelphia food world for using local, hyper-seasonal produce, cheeses and meats. There are few restaurants that took the avoidance and innovative reinvention of would-be food waste to the level that Chef Ari Miller did at Musi, where he was named Best Chef 2019 by Philadelphia Magazine. He draws upon flavors honed after a decade spent in Israel, but with restraint. As Hillary Dixler Canavan put it, while naming Musi one of Eater’s 16 Best New Restaurants: “Musi prioritizes the things that diners ought to demand — a menu informed by local product and a kitchen connected to the region’s best purveyors — but the restaurant doesn’t beat you over the head with it.”

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