• SAVE THE DATE!
• Victory's "Fists of Feury" Now on Tap
• Summer Grillin' Menu
• Plats du Jour in Fork:etc &ndash Now available for lunch and dinner
• Calendar of Event
• Thursday in Fork:etc 6 – 7 PM
• Summer Recipe

Our second annual fishing expedition is scheduled for July 17. Spend the morning and afternoon on a specially chartered boat out of Atlantic City with Chef Terence Feury and Fork fishmonger Anthony McCarthy. Learn how to clean, break down and serve fresh caught fish. You’ll return to Philadelphia and Chef Feury will prepare your fish for you and a guest! Hotel accommodations can be arranged. Boxed lunch will be served. Limit 50 people. Call 215.625.9425 for details.

Last year’s trip was featured in the Philadelphia Inquirer.
> Read the article

Missed Philly Beer Week? Don’t worry, Fists of Feury, our new golden pale ale is still available. Fists of Feury is the collaborative effort of Chef Terence Feury, his brother Patrick, Chef of Nectar in Berwyn, and Bill Covaleski, owner and brewmaster of Victory Brewing in Downingtown. It was brewed to honor the Feury brothers’ father Eugene who has been an inspiration for both of them. The brothers began home brewing the recipe years ago, and recently worked with Bill and his team to make this limited release. Fists of Feury is only available at Fork, Nectar, or Victory. Infused with Branch Creek Farm's rosemary, Fists of Feury is crisp, dry and refreshing on a hot summer day! Available in Fork and Fork:etc.

$40 for three courses. Available July 1 through August 31.
Savor summer's spectacular flavors. We're offering a three-course summer grilling menu highlighting the best farm produce our area has to offer. Enjoy the meal paired with a complimentary 11-ounce glass of Fists of Feury and you'll be refreshed in no time.

First Course
Grilled eggplant stuffed with house made ricotta with balsamic braised radicchio, oregano and caper relish
OR
Smoked duck breast with pickled cherries, hazelnuts, baby greens

Second Course
Grilled striped bass with tomato vinaigrette, grilled zucchini bread salad, basil and parsley
OR
Grilled Pineland Farms skirt steak with ancho BBQ sauce, baby romaine, corn and grilled scallions

Dessert
Grilled apricots with lemon thyme semifreddo, pecan streusel

> View menu
Subject to change through the summer

Enjoy the marketplace atmosphere of Fork:etc. Inspired by Chef Feury’s own family meals, Fork:etc Plats du Jours are served at lunch and dinner—  $12 from 11:30 AM to 3 PM, $15 after 5 PM. As always, wine and beer are available!

Sunday — Grilled half chicken with roasted potatoes, local snow peas and garlic
Monday — Mediterranean vegetable plate; baba ganoush, Moroccan vegetable ragout, grilled flat bread
Tuesday — Bucatini primavera with picholine olives and sundried tomatoes
Wednesday — Smoked beef ribs, potato salad, ancho chile BBQ sauce
Thursday — Seafood stew, herbed rice pilaf
Friday — Seared skate wing grenobloise, asparagus, brown butter
Saturday — Grilled skirt steak with swiss chard potato gratin

See how we're spending our summer.

Wednesday Night Chef's Bistro Dinner
7:30 PM in Fork:etc
These delicious evenings will continue throughout the summer! Enjoy Chef Feury's special 4-course tasting that changes each week. $40 includes wine. Special wine flights available. Menus are available for each month on our website. Become a Facebook fan of Fork and we'll notify you of the menu each week. Also, we are now accepting reservations for these events. Please call 215.625.9425. > View menu

Thursdays in Fork:etc
Looking for a way to wind down the week? Join us Every Thursday from July 1st to August 26th from 6 to 7 PM in Fork:etc for a series of free programs. From pasta making to canning, you'll be informed on how to make the best of summer produce! > View schedule

Summer Grillin' Menu
July 1 - August 31
$40 for three courses, includes a complimentary 11-ounce glass of Fists of Feury. > View menu

Fourth of July Weekend
July 3 & 4
Join us following the Philadelphia Orchestra at Penn's Landing on the 3rd, or even on the 4th. Fork:etc will be open from 8 AM to 6 PM. The dining room will open for brunch 11 AM – 3 PM and dinner 4 – 9 PM.

Fisherman's Dinner
July 17
Spend the morning and afternoon on a specially chartered boat with Chef Terence Feury and Fork fishmonger Anthony McCarthy. Learn how to clean, break down and serve fresh caught fish. You'll return to Philadelphia and Chef Feury will prepare your fish for you and a guest! Hotel accommodations can be arranged. Boxed lunch will be served. Limit 50 people. Call 215.625.9425 for details.

Breakfast 7 days a week

Whether you're on the run for a meeting and need breakfast goodies, or you want to start your day off right with eggs or Fage Total Yogurt and Fork's house made granola, Fork:etc is the perfect place for a fresh start. Meeting space is also available in our private dining room. Continental breakfasts can be arranged. Breakfast is served Monday through Friday beginning at 7 AM and weekends at 8 AM.

Join us every Thursday from 6 – 7 PM in Fork:etc as Chef Feury demonstrates how to make parts of summer's most simple meals – fresh mozzarella, using fresh herbs, heirloom tomatoes, summer canning.  All events are free, however, due to the overwhelming response, we are now requiring reservations for these events. Please call 215.625.9425 to save your spot. Dates may be subject to change.

July 8 Making your own Mozzarella
July 15 Pasta Making
July 22 Pizza Making
July 29 Home Brewing
August 5 Pasta Making
August 12 Sustainable Seafood
August 19 Planning a Farm to Table Dinner
August 26 Canning

Summer Recipe: Grilled Wild Striped Bass with Tomato Vinaigrette, Grilled Baguette and Zucchini

At home, I try to cook as many meals for my family as possible. In the summer, our garden makes it even easier to make great tasty meals without a lot of fuss. This recipe takes advantage of cherry tomatoes and zucchini, which are plentiful throughout the summer.

Ingredients
4 wild striped bass filets, 6 ounces each
2 pints ripe cherry tomatoes
1 shallot
1 clove garlic
1 sprig basil
1/2 bunch flat leaf parsley
1 ounce red wine vinegar
3 ounces extra virgin olive oil
Kosher salt
Fresh ground pepper
2 pieces medium sized garden fresh zucchini
Olive oil
Salt and pepper
1 baguette sliced (day old or any leftover rustic bread is fine)

Split the tomatoes; thinly slice the shallots and garlic. Pick the leaves of basil and parsley. Combine together in a mixing bowl with the vinegar, oil, salt and pepper. Let marinate at room temperature for at least an hour.

Split the zucchini in half and season with salt, pepper and olive oil. Grill them nice and dark on each side. Wrap them in foil and set on the top rack of the grill and let steam until very tender almost mushy.

Season the bass with salt and pepper and lightly brush with olive oil. Grill the bass filets on each side until they are just done (you can check them with a metal skewer, it should go through without resistance and the skewer should be just warm). The size of bass filets can vary greatly so there is no time guideline but it shouldn’t take more than 3-5 minutes per side.

Brush the sliced bread with olive oil and grill until nicely toasted.

To serve:
Place a 1/2 zucchini on each plate and spoon some of the marinated tomato on top. Place a slice of bread over the zucchini and tomato and then top with the fish. Spoon more tomatoes over the fish and spoon lots of the juice around the plate. Serve with extra grilled bread on the side.
Serves four.