Chef Kulp cooks dinner for the celebrated James Beard House on Jan 29th in New York City.
A meal inspired about by the producers, culture and history of the Pennsylvania area
Cured Fluke, Buckwheat Crisp
Dried Carrot, Seaweed, Black Bread
Puffed Pretzels, “Cheese Whiz”
Pinnacle Ridge Brut Rose, Pennsylvania. N.V.
Clam, Apple, Horseradish
Pinnacle Ridge Traminette, Pennsylvania, 2013
Venison Carpaccio, Flavors of the Pine Barrens
Ravines Finger Lakes Dry Riesling, New York, 2013
Sunflower Seed Risotto alla Kennett Square, Meadowset Pecorino
Ravines Finger Lakes Pinot Noir, New York, 2011
Roast Pork, Fermented Broccoli Rabe, Sharp Provolone
Va La “Mahogany” Avondale Field Blend, Pennsylvania, 2011
Sunchoke Custard, Black Walnuts, Cider Apples
Join us New Year’s Eve
Join us in celebrating the New Year with a special prix fixe menu by award-winning Chef Eli Kulp.
A 4-course meal includes your choice of several starters, pastas, main dishes and to finish the meal, dessert by one of Food & Wine’s best new pastry chefs. Continue reading →
Celebrate the New Year in style at Fork! For one night only, a special champagne-piano lounge is popping up in our restaurant. The lounge, curated by Marguerite Rodgers Interior Design., will be a fabulous cocktail party with live piano music, oysters, champagne and light fare. This exclusive, sophisticated space is the perfect place to ring in 2015 (before or after an incredible dinner at Fork, of course.) Continue reading →
The traditional seven fishes dinner will be interpreted by Fork’s Chef Eli Kulp Christmas Eve.
Continue reading →
Join us on Thursday 11/13 as we welcome Christophe Mersiol from Domaine Mersiol in Alsace.
To showcase his wines we are offering a special version of Our Terroir menu. Continue reading →
Welcome Del Posto Chef Mark Ladner when he joins Chef Eli Kulp Thursday, October 2 for a collaborative dinner to celebrate the kick off of his new gluten-free concept, Pasta Flyer. For $150 per person, excluding tax and gratuity, guests will enjoy five courses of gluten-free fare, including pastas, with seasonally inspired, locally sourced ingredients and wine pairings with each course. “Mark and Del Posto had a huge impact on my career; I joined his team shortly after graduating from the Culinary Institute of America, and working with him cemented my love for Italian-inspired cuisine, so I’m very excited to work with him after so many years on this amazing dinner” …Chef Eli Kulp
The Old City fine-dining fixture has one of America’s most compellingly creative chefs in Eli Kulp. From his alt-Peking duck dinners to the painstakingly crafted breadcrumbs in his handmade pastas, sophistication doesn’t get more soulful than this.
Congratulations to our own Chef Eli Kulp for being named one of Food & Wine‘s Best New Chefs! Food & Wine has given this award to new chefs for over 25 years. For many, the award has launched their culinary career. At Fork, we are so proud to have such a great young talent. It has taken many years and sacrifice, so Chef, enjoy! We look forward to many more meals with you!
Philadelphia Inquirer food critic, Craig LaBan, names Eli his 2013 Chef of the Year in his year-end wrap up on December 29th. “Eli Kulp, formerly of Torrisi Italian Specialties, … took an already great restaurant in Fork and, with owner Ellen Yin, helped bring it to an even more relevant level. His knack for unexpected combos and rustic techniques (offbeat pastas, fermenting, charcuterie) produced grand presentations like his whole-duck feast – a multi-part poultry masterpiece that was among the best birds (and meatballs) I’ve ever eaten. Read the round up here.