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| America’s Foremost Barbecue Expert Visits Fork |
 Join Fork in welcoming Steve Raichlen, America’s foremost barbecue expert, Friday, August 1. Seating will begin at 5:30. Since the event is sure to be a sellout, call 215-625-9425 for more information and to make reservations.
Whether it’s Memphis Ribs, Carolina Pulled Pork or Texas Slow-Smoked Brisket grilled on a Weber, roasted over an open fire or even smoked in a beer can ... everyone loves barbecuing, especially in the summertime. Although barbecuing is considered an American tradition, many barbecue methods have their origins from far corners of the globe – for example, Mechouie from Morocco, Churrascaria from Brazil and Bistecca alla Fiorentina from Italy. Because Fork’s menu already incorporates many of these multi-cultural influences, barbecue is a natural for us. So join us on Friday, August 1st, in welcoming Steve Raichlen, America’s foremost barbecue expert, for a special night celebrating this international American tradition. Author of the award-winning books, The Barbecue! Bible, How To Grill and the newly published BBQ USA, Steve has traveled the world over collecting recipes, learning techniques, and defiantly eating the best barbecue available. His books include tasty recipes such as Saffron-Lemon Shish Kebabs, Spatchcocked Chicken with Walnut Dill Pesto, French West Indian Snapper and Chile-Marinated Pork Oaxacan Style. Besides being an acclaimed food writer, Steve is also the host of the Public Television series “Barbecue!U.” Steve will be taking the reigns of the Fork kitchen to demonstrate and share his expertise, designing a special menu for the evening featuring recipes from his cookbooks.
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| Fork Scholarships Awarded to Three Students |
Congratulations go to our 2003 Fork Scholarship winners, André Anderson, Benjamin Franklin High School; Matt Samarco, Northeast High School; and Michael Fuller, Frankford High School. This year, Fork awarded these students a total of $4,500 in scholarships, which represent proceeds from the sale of our cookbook, From Our Restaurant’s Kitchen. Scholarships are awarded based on overall academic performance, essays, interviews and performance in culinary competitions. This year’s culinary competition judges included Fork owner Ellen Yin, Chef Jean-Marie LaCroix, Chef Fritz Blank as well as other local chefs. Students were required to prepare two dishes from memory within two hours. The students were then evaluated on technique, efficiency, speed, adherence to the recipe, presentation and taste. With so many talented students, selecting this year’s winners was tough. All three of our winners will attend college in September. André, whose dream is to become a master chef, plans to attend Johnson & Wales University. According to Matt Samarco, from the beginning of his childhood, he knew his dream was to become a chef and attributes this dream to his mom and grandmother. Although Michael Fuller was only introduced to the culinary arts in high school, he immediately developed a passion for it. Both Matt and Michael plan to attend the Art Institute of Philadelphia. Over the past four years, Fork has awarded more than $16,000 in scholarships enabling students to attend schools such as the Culinary Institute of America, the Swiss Hospitality Institute and the Restaurant School at Walnut Hill College. Without the scholarships, some of our students would not be able to attend these schools. |
| Last Minute Reservation Crunch |
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Trying for that last minute reservation on Friday or Saturday night? Here are some tips:
First and foremost, Fork maintains and honors its waiting list. So it is always worth putting your name on it. The more flexible you are, the more likely we’ll be able to accommodate you.
Especially in the summertime when our outdoor café is open, the likelihood of an open table is even greater. All our outdoor café tables are unreserved, as are our bar seats. Many enjoy the friendly and amusing service provided by our bar staff.
Finally, if you are an American Express Platinum card member, you can simply call the American Express Platinum Concierge Service and have them make the reservation for you. Fork Restaurant is proud to be one of only a handful of select restaurants in Philadelphia invited to be part of this special program. |
| Farm Fresh Produce for the Summer |
Since our opening, Fork has prided itself on using the highest quality produce. In addition to our year-round produce supplier, Fork also buys local produce from farmers throughout the region, including Branch Creek Farm in Perkasie, Green Meadow Farm in Lancaster, Watershed Farm in Pennington and Greens Grow Farm in Philadelphia. The availability of this farm fresh produce makes our summer menu exciting. During the summer, the produce is picked on Tuesday and Thursday mornings and delivered that afternoon to the restaurant. Local tomatoes, fresh corn, hand-picked lettuce, sweet peaches and blueberries are all right around the corner. Based on response from the community, Fork may be able to be a drop-off site for Watershed Farm, a cooperative where community members may purchase shares for 25 weeks. Each week you will receive a delivery of vegetables and fruits grown organically from the farm. Shares typically provide ample produce for a family of four and sharing with a friend is no problem. Anyone interested in purchasing a share and picking up at Fork should contact us immediately at 215.625.9425 or forkrestaurant@aol.com. |
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- Pacific Overtures, through June 22 at the Arden Theatre. The arrival of Commodore Perry's fleet launches this spectacular musical, a visually stunning masterpiece that mingles elements of traditional Japanese theatre with the dazzle of Broadway at its most inventive. With haunting songs and astonishing theatricality, one of the theatre's greatest composers chronicles the Westernization of an island empire undisturbed for centuries. Like no other show he's written, Pacific Overtures illustrates Bucks County native Stephen Sondheim's brilliant ability to write against audience expectations and stretch the boundaries of musical theatre.
- Graduations. The perfect graduation celebration includes lunch or dinner at Fork and a copy of the Fork Cookbook, From Our Restaurant’s Kitchen. The price of each book includes a $20 donation for the Fork Scholarship Fund to help inner-city students pursue college.
- Welcome America! June 28th through July 5th. This year’s festivities will be even more special with the opening of the National Constitution Center, the first national museum honoring and explaining the U.S. Constitution. Stop by Fork on your way to the fireworks or when you check out the new facility.
- WXPN’s Annual Singer-Songwriter Weekend, July 19th, at the “Great Plaza” on Penn’s Landing is another excuse to stop by Fork for alfresco dining before or after the show.
- Steve Raichlen Dinner, Friday, August 1st. See above for more details.
- On your way to the Tweeter Center or Mann Music Center this summer? Whether you’re seeing the Philadelphia Orchestra, Peter Gabriel, the Dead, Pearl Jam or Dave Matthews, stop by Fork before or after the concert and hop onto the River Ferry at Penn’s Landing to beat the traffic.
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| Featured Wine - Chidaine, “Les Tuffeaux”, Montlouis, Chenin Blanc, 2001, France |
 Since 1998 when Wine Spectator recognized Fork for its value-oriented wine list, we have strived to offer a broad range of wine styles representing the best quality wines in their price range. We believe the best wine values today come from small, lesser known producers. This wine is a perfect example of a great under-valued wine. The Loire Valley is well known throughout the world for producing exceptional white wines such as Sancerre, Pouilly Fumé, Muscadet and Vouvray. Montlouis, an often overlooked appellation, is just across the river from Vouvray. Both Vouvray and Montlouis produce exclusively Chenin Blanc grapes. Montlouis has always been in the shadows of the aristocratic Vouvray; some call it the “peasant’s Chenin Blanc”.
Francois Chidaine has established himself as an important young winemaker in Montlouis. With the “Les Tuffeaux”, Chidaine has created a wonderful wine of dry honey and mineral scents that would be a great companion to the Fork sushi plate, or even a selection of raw milk goat cheeses from our extensive cheese menu. |
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| Barbecue Tips From The Barbecue! Bible by Steve Raichlen
As every chef knows, preparation makes or breaks a meal. According to Steve, in grilling, timing is everything. Here is an excerpt from Steve's book to help ensure your barbecue goes off without a hitch.
Barbecue Countdown
Here's a basic timetable that will help you get your grill lit, your food marinated and cooked, and your guests fed without you having a nervous breakdown.
Preliminaries
- Twelve hours to 1 hour before you plan to serve, immerse the food in its marinade or rub it with its spice mix.
- Set the drinks.
- Prepare the drinks and side dishes.
With a Charcoal Grill
- One hour before you plan to start cooking, soak wood chips or chunks, if you are using them, in cold water to cover.
- Light the charcoal 30 to 40 minutes before you plan to start cooking.
- When the coals blaze red (after 15 to 20 minutes), dump them out of the chimney starter and spread them over the bottom of the grill. I like to rake the coals more thickly on one side than the other, so I have a high heat and low heat. Let the coals burn until they are covered with a thin layer of gray ash, 5 to 10 minutes more for high heat. Now the fire is ready for grilling.If your recipe calls for lesser heat, you can rake the coals thinner.
- Clean the grate with a wire brush, and oil it just prior to adding the food either by removing the grate from the fire and spraying it with oil(never spray the grate over the fire), use pads of paper towels and using long handled tongs, dip the pad in oil and rub it over the grate, or rub the hot grate with a piece of beef, bacon or chicken fat using tongs or a carving fork.
- If you are using wood chips, drain them well and toss them on the coals. Put the food on the grate, and grill.
- After the food is cooked, don't forget to clean the grate again with the wire brush.
With a Gas Grill
Follow the procedure described here, preheating the grill for 15 minutes. If you’re using wood chips, place them in the smoker box. Keep the grill on high until the chips begin to smoke, then lower the heat as needed.
Recipe - Chimichurri Marinade, A Fork Favorite
This recipe is one of the most frequently requested recipes at Fork. Chimichurri is one of the essentials in Argentinian cooking. Traditionally, the herb sauce is often used with grilled meat as a marinade or sauce accompanying a dish. Here at Fork, we marinate Hangar Steak with the Chimichurri and serve it aside Crispy Yucca Frites. At home, you can choose any cut of beef, poultry or fish.
For Six People:
- 1/2 pound ginger, peeled and minced
- 2 bunches cilantro, cleaned, stems removed
- 2 bunches scallions, cleaned, stems removed
- 6 cloves garlic, peeled and coarsely chopped
- 1/2 tsp ground cumin
- 1/2 cup freshly squeezed lime juice
- 2 cups extra virgin olive oil
Blend all ingredients in a food processor. Marinate meat or poultry 24 hours before grilling. For fish, marinate no more than 20 minutes. Baste with remaining sauce. |
Get in touch
If you are still receiving a paper version of this newsletter, but would prefer to receive the newletter electronically, please e-mail us at forkrestaurant@aol.com. Our e-mail recipients receive notification of many events that are smaller and less publicized. |
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Reservations recommended
215.625.9425
V, MC, AE, DC, Discover
Casual dress.
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