NYC'S CHEF DAVID WALTUCK BRINGS "STAFF MEALS" TO FORK

On Friday, March 22, Fork welcomes David and Karen Waltuck, co-owners of Chanterelle, one of New York’s most highly regarded dining spots, as part of Philadelphia’s annual The Book and The Cook Festival. David’s inventive cuisine, based on French classics and flavors of the Far East, in combination with superb service given by Karen, earned Chanterelle four stars by the New York Times.

David has established himself as one the country’s most respected and knowledgeable chefs. And before he creates the refined, innovative cuisine for Chanterelle, he prepares a home-style meal for his staff from recipes in his book Staff Meals. In Staff Meals, which became the inspiration for the menu at the Waltuck’s casual-bistro Le Zinc, David shares his diverse, easy-to-prepare recipes along with techniques and tips that will help create the perfect meal. There’s something for everybody in Staff Meals with an array of recipes that range from Thai Shrimp Soup to Lamb Shanks with Tomato and Rosemary to Two-Sides-Brown Noodles with Mushrooms to Everyday Mashed Potatoes.

David and Karen feel as though their staff is also their "family," as we do here at Fork. And since Fork’s family collaborated to release our cookbook, From Our Restaurant’s Kitchen, we felt the Waltucks were a perfect fit for this year’s festival. Fork’s Kitchen Staff is looking forward to cooking with David. Come out and join us as David shares the recipes that he cooks for his family at Chanterelle with our family at Fork. Reservations are sure to go quickly, so please call 215.625.9425 to reserve your seat.

FROM THE CHEF'S TABLE - Andre's Spinach Salad with Cider Dressing (Serves 4-6)

André Anderson, who has been on our staff for the past school year, is a student at Benjamin Franklin High School and participant in the Communities in Schools Program with the School District of Philadelphia. Communities in Schools helps students like André gain job experience while they are still in school. This recipe is featured in Fork’s cookbook, From Our Restaurant’s Kitchen. To order the book, visit our website at www.forkrestaurant.com

Cider Dressing
6 strips turkey bacon
3/4 cup apple cider
2 T brown sugar
4 teaspoons rice wine
vinegar
1/4 teaspoon black pepper

Heat a medium nonstick skillet over medium heat. Add bacon, cook for 2-3 minutes on each side or until crisp. Remove bacon from pan. When cool enough to handle, coarsely chop 3 strips. Set aside. Finely chop remaining 3 strips. Toss back into skillet. Add apple cider, brown sugar, rice wine vinegar and pepper. Heat over medium flame until mixture begins to simmer, remove from heat.

Salad
6 cups spinach, washed and torn
2 cups mushrooms, sliced
3 plum tomatoes, cut into wedges
1 red onion, sliced thin

In large bowl, combine spinach, mushrooms, tomatoes and onions. Toss with cider dressing until well coated. Top with reserved bacon and serve. 

LATEST RAVES

"It’s warm, casual and upscale, without being precocious or trendy." Sound like someplace familiar? Well, we’re happy to hear that’s what Business Traveler had to say about Fork.

We would like to thank everyone for helping Fork win our most recent awards and nominations. Fork took home City Paper’s Reader’s Choice 2001 award for Best Sunday Brunch and was nominated for City Paper’s Readers Choice 2001 Best Wine List and Best American Food, as well as City Search’s Best Bistro award. We are proud of our achievements and will continuously strive to be the best for you.

SPECIAL DATES

• The Arden Theatre’s Presentation of Closer runs until Sunday, March 3 and William Shakespeare’s As You Like It runs from March 7 thru April 7. Fork is the perfect place for a pre- or post-theatre dinner.
• After browsing The Flower Show at the Pennsylvania Convention Center, March 3 thru March 10, stop by Fork for our special three-course prix fixe lunch.
• Fork has raised almost $10,000 over the past four years for Action AIDS annual "Dining Out for Life". This year’s event will take place on Thursday, March 21 at restaurants all over the city, including Fork, so make your reservations early.

FROM OUR RESTAURANT'S KITCHEN - A cookbook to benefit the Fork Scholarship Fund

A collaboration of recipes and artwork from our restaurant's staff and friends, From Our Restaurant's Kitchen will take you on a journey through food and wine - stopping at the bar for Fork's signature cocktails and passing through the kitchen for great dinner and dessert ideas. Recipes include many of Fork's favorites including Grilled Lamb Chops Crusted with Feta and Olives, Pan-Seared Scallops with Brown Butter and Hazelnuts, and Pan-Seared Free Range Chicken with Root Vegetables. And the cherry on top?

All proceeds from the cookbook benefit School District of Philadelphia students' scholarships to culinary and hospitality programs. Our goal is to raise $30,000 to enable deserving inner city kids who cannot afford the cost of post-secondary education.

We'd also like to announce that the Fork Cookbook, From Our Restaurant's Kitchen, won a Silver "Addy" Award from the Philadelphia Ad Club.  Designed by Paragraph, the book was nominated in the Direct Marketing/Direct to Consumer category.  Credits go to Bob Aretz, creative director; Joy Alexander, designer; and to everyone who contributed recipes, stories, artwork, and more.  Congratulations everyone and thanks Philadelphia Ad Club!

Order online at www.forkrestaurant.com or call 215 625 9425. Sorry, personal checks not accepted.