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| planning ahead |
 Summer's out. Autumn's in.
Time to start planning for a busy fall and the upcoming holiday seasons. Fork's new dining room is perfect for everything from intimate cocktail parties for family and friends to your company holiday luncheon or dinner. Our rooms can accommodate six to 40 people, and can be arranged in a variety of ways. Contact our private party coordinator for more information, sample menus, and to reserve a date and time for your event.
Holiday Menus from Fork:etc.
Fork:etc. will be offering special menus for the upcoming Jewish holidays, plus Thanksgiving, Christmas, Hanukkah and New Year's. We can bake the pumpkin pie, roast the turkey, bake the Challah and prepare the cranberry sauce. Contact us now to start planning for Rosh Hashanah and Yom Kippur.
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| Slow Food® from farm to table |
 Join us for a Slow Food® Harvest Dinner featuring Branch Creek Farm on Sunday, September 25th at 6:30pm. Slow Food is an international educational organization celebrating local food traditions and sound ecological food production. Branch Creek Farm is Fork's primary supplier of organic local vegetables and greens. The farm has a reputation for high quality produce used in some of the best restaurants in Philadelphia, including Fork, the Four Seasons, LaCroix, Le Bec Fin, White Dog Café and many others.
Mark and Judy Dornstreich have been farming in Bucks County for more than 25 years and supplying restaurants for more than 15 years. Last year's Slow Food dinner was a tremendous success and supported Mark and Judy's attendance at Terre Madre, the international Slow Food conference in Bra, Italy. Visit our website for menu details and call to make reservations. To join Slow Food, go to their website www.slowfoodusa.org.
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ongoing events |
 International Happy Hour
Add a few Spanish tapas or Italian antipasti to your antiquing and art gazing on First Fridays. After
browsing the galleries of Old City, meet your friends for refreshments in Fork:etc. and join us for a happy hour featuring international wines and small plates that will be as unique as your gallery experiences. We are hosting a First Friday happy hour with international wines and small plates that will be as unique as your gallery experiences. Starting at 7pm, first Friday every month
Chef's Bistro Dinner
Mark Wednesdays on your calendar for Philly Mag's 2005 "Best Dinner Party!" Chef Thien Ngo's Bistro Dinner on Wednesday nights in Fork:etc. is "the most convivial dinner party in town." The menu changes each week and is posted on our website www.forkrestaurant.com and the blackboard in Fork:etc. "The concept behind the Wednesday night Chef's Bistro Dinner at Fork:etc. is based on surprise. We promise these surprises are of the pleasant variety." (Philadelphia Metro) To congratulate the Chef and staff, join the party in Fork:etc. this fall!
8pm, every Wednesday
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| the perfect gift for your favorite foodie |
 Check out our artisanal food baskets. Choose one overflowing with Tuscan treasures — fresh breads, cheeses, olive oils, pastas, sauces and jams. Or possibly the basket centered around a Fork cookbook and stuffed with the classic ingredients to prepare a few favorite dishes. Or even the delicious basket full of chocolates and pastries. Regardless of the occasion, we can work together to create a customized gift basket for everyone on your shopping list. For more information or to order, call us at 215.625.9425. 24 hours notice requested.
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- September 28:
Deadline for carryout orders for the Jewish New Year.
- October 3:
Rosh Hashannah
- October 7:
First Friday Happy Hour
Featuring Spanish tapas, 7pm.
- October 10:
Columbus Day
Enjoy the long weekend, and don't forget to visit Fork:etc. for your picnic needs!
- October 13:
Yom Kippur
- October 15:
Fork's Anniversary
Fork celebrates its 8th birthday!
- October 20:
Oktoberfest Beer Dinner
Celebrate the German tradition with a fall beer dinner featuring the acclaimed Stoudt's Brewery. The event begins at 6:30pm and costs $55 per person. To make reservations, call 215.625.9425.
- October 22:
Pumpkin Carving
Join us starting at 11am at Fork:etc. We will have plenty of pumpkins and decorating tools. Lunch and pumpkins included, $20 per artist. Children welcome. First come, first served.
- November 4:
First Friday Happy Hour
Featuring global tapas, 7pm.
- November 18:
Deadline for Thanksgiving orders from Fork:etc.
- November 24:
Fork and Fork:etc. will be closed on Thursday for the Thanksgiving holiday. Fork:etc. will be open until noon for Thanksgiving order pick-up only.
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| anniversary news |
 Come Celebrate
Toast with us! Enjoy a complimentary glass of sparkling wine!
First Anniversary of Fork:etc.
Opening in November of last year, our gourmet café features prepared foods, artisanal cheeses, charcuterie, breads and other specialty items.
Fork Restaurant's Eighth Birthday!
Since opening Fork in Old City in October of 1997, co-owners Ellen Yin and Roberto Sella have been credited for helping to transform a sleepy artist's community into Philadelphia's hippest area for a night out. Come raise a toast to another year!
Celebrate with us. Enjoy a complimentary glass of sparkling wine with your purchase of $20 or more. Simply print this page and bring it with you on your next visit. Sorry, no substitutions. Expires 12.31.05.
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fall recipe: thien's duck civet
Ingredients:
4 medium carrots, finely diced
2 stalks celery, finely chopped
1 medium onion, peeled and finely chopped
1 small bunch leeks, white parts only, finely diced
3 T unsalted butter
whole duck or other game
1⁄2 bottle of Merlot and an equal amount of water
3-4 bay leaves
1⁄2 cup green olives, pitted and chopped
2 cups port wine
pearl onions, blanched
baby carrots, blanched
clarified butter (melt over low to medium heat- let stand for 20 minutes and then skim the top and remove the solids)
salt and pepper
freshly cooked pappardelle
Prepare mirepoix by gently sautéing carrots, celery, onion and leeks in butter until tender. Season with salt and freshly ground pepper and set aside.
Preheat oven to 350 degrees. Cut duck into four pieces: 2 legs and 2 breasts and place in a roasting pan with Merlot and water.
Cover completely with mirepoix and season lightly with salt and pepper. Place pan in oven and roast, uncovered, for 1 1/2 hours.
Remove duck from roasting pan and set aside. Add olives to remaining ingredients in pan. Continue cooking on stovetop until thickened. Strain sauce through chinois or strainer.Transfer to a saucepot. Add port and reduce until consistency is not quite as thick as gravy.
In a hot skillet, heat clarified butter. Over high heat, place duck, skin side down, and sear both sides until golden brown. Remove duck.
Sauté pearl onions and baby carrots in a small amount of sauce until lightly caramelized.
Add a knob of butter to finish.
Toss freshly cooked papparadelle with gravy-like sauce in a large bowl. Place duck, pearl onions and baby carrots over pasta. Ladle extra sauce as desired.
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get in touch
If you are also receiving a paper version of this newsletter, but would prefer to receive the newletter electronically only, please email us at info@forkrestaurant.com. |
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Reservations recommended
215.625.9425
V, MC, AE, DC, Discover
Casual dress.
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