> Thanks for the Memories!
> Forklore Release
> Forklore Book Tour
> Featured Wine
> Holiday Gatherings at Fork
> Calendar of Events
> 10th Anniversary Menu
> Book and the Cook Festival
> Forklore Appearance at Yangming
> Featured Recipe

In our last newsletter, we asked you to share your stories about your most memorable meal and your favorite Fork dish. We selected five winners in each category. There were many impressive entries describing engagements, birthdays, special meals and occasions. Here are a few highlights:

"We were celebrating two things: the end of nine months of pregnancy and our last meal together as a couple. We left having thoroughly enjoyed our 'last supper' as a couple ready to become a family of three." —Jason, Alice and now Liam Paterson

"The great thing about Fork is that sometimes we enjoy an intimate dinner for two, and sometimes we meet interesting people from the neighborhood or who are visiting from out-of-town. The two constants are superb food and outstanding service. Actually, it's three constants, the third is the magic that the first two inevitably inspire!" —Paula Fein

"All our meals are always memorable and that is why we keep coming back. But the best was Crispy Striped Bass with Sautéed Vegetables over Basmati Rice." —Gail and Larry Vladimir

Thanks again for sharing your memories; the support of our loyal customers and staff members has enabled us to offer the highest level of quality in food, service and atmosphere throughout the past ten years.

Finally, four years after our first cookbook, From Our Restaurant's Kitchen, and hot off the presses, is the release of Forklore! Gorgeously photographed and designed, the book includes all of the ingredients—the people, the food, the ideas, the influence—that create the perfect dining experience. Interspersed amongst these heart-warming and often humorous anecdotes are original recipes from the restaurant.

Forklore is on shelves now at your local bookstore; so hurry up and get yours today!

> Order from Amazon.com now

TUESDAY, OCTOBER 9, 7–9 PM
Dilworthtown Inn
1390 Old Wilmington Pike
West Chester, Pennsylvania

THURSDAY, OCTOBER 11, 7 PM
Borders, Center City
1 S. Broad
Philadelphia, Pennsylvania

TUESDAY, OCTOBER 16, 6–8 PM
Kitchen Kapers
1341 Nixon Dr.
Moorestown, New Jersey

THURSDAY, OCTOBER 18, 7 PM
Borders, Wynnewood
80 East Wynnewood Road
Wynnewood, Pennsylvania

SATURDAY, OCTOBER 20, 12–4 PM
The Cookbook Stall at Reading Terminal Market
12th and Arch Streets
Philadelphia, Pennsylvania

MONDAY, OCTOBER 22, 7 PM
Free Library of Philadelphia
1901 Vine Street
Philadelphia, Pennsylvania

TUESDAY, OCTOBER 23, 6 PM
Yangming
1051 Conestoga Road
Bryn Mawr, Pennsylvania

THURDAY, NOVEMBER 8, 9 PM
First Person Arts Festival
2111 Sansom Street
Philadelphia, Pennsylvania

Malenchini Toscano Rosso

Fall always reminds me of Tuscany: the olive harvest, the truffles, the grilled meats, the cheese and of course the wines! Sangiovese is the indigenous grape variety of Tuscany and the basis for all three of Tuscany's most famous wines: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino. Although I have had the opportunity to enjoy superb examples of all three of these wines during my travels and over the past fifteen years of my friendship with Roberto Sella—my partner and Fork's wine director—one of the greatest pleasures is drinking the local wine in Tuscany which is often available for as little as a euro a liter! (Keep in mind, the cost of the airplane ticket, bottling, labeling, etc. makes the cost in the U.S. significantly more!) This simple Tuscan red is so fruity, fresh and food friendly. 100% Sangiovese, 2004.
$36 per bottle

If you feel like splurging, try their super-Tuscan, Bruzzico, 2001, 80% Cabernet Sauvignon and 20% Sangiovese. Elegant with ripe cherry fruit and hints of violet.

Get ready for the Holidays!

Accommodating parties of 6 to 45, Fork's elegantly designed private dining facilities are perfect for a holiday get together among friends or your company holiday party! Or for a more at-home environment, contact our catering department to see how we can help you!

October 1–November 30
$45* including a complimentary toast
*excludes beverages, tax and gratuity

Coconut Lime Tuna Tartare on Crispy Malanga Chip

Seared Scallop with Ginger Lime Coulis aside Cucumber-Green Mango Slaw

Beets, Persimmon and Green Peppercorn Vinaigrette

Pan-Seared Duck Breast with Port and Herb Poached Pear, Butternut Squash Mash and Sautéed Beet Greens

White-Chocolate Carrot Cake

Join us for the
2007 Book and the Cook Festival
October 24th–26th

Max McCalman
WEDNESDAY, OCTOBER 24TH

Renowned as one of the cheese world's living legends for his expertise, insight and passion, Max is dedicated to helping others understand and enjoy the pleasures of artisanal cheeses. His most recent book, Cheese: A Connoisseur's Guide to the World's Best won the 2006 James Beard Foundation Award! In addition to our regular menu, we'll be offering a $55 wine and cheese pairing menu or a special dessert cheese course to finish off your dinner! Please call for reservations.

Hiroko Shimbo
THURSDAY, OCTOBER 25TH

Hiroko Shimbo, the well-known and widely admired authority on Japanese food, is a trained sushi chef and author of The Sushi Experience and the award-winning book, The Japanese Kitchen, which was nominated for an IACP Julia Child Cookbook Award. Join us as we welcome Hiroko for a special Book and the Cook dinner at Fork. Cost is $60 per person. Please call to make your reservations.

FRIDAY, OCTOBER 26TH, 11:30 AM–1:30 PM

Hiroko will be giving a special presentation on sushi preparation at Fork:etc. from 11:30 AM–1:30 PM. We hope you will join us.

Can't make it to Fork to celebrate the release of Forklore? Ellen will make an unusual visit to the ever popular Yangming in Bryn Mawr. She and Chef Michael Wei will collaborate to feature recipes from Forklore on Tuesday, October 23rd.