> Philly Beer Weekend: Monday March 15
> Terence Feury, Semi-Finalist for James Beard, Best Chef: Mid-Atlantic
> Extra Special Bitter: June 7
> Bava, Barbera d'Asti, Libera
> Plats du Jour in Fork:etc
> Thursday Nights in Fork:etc
> Calendar of Events
> Spring Recipe
> Passover

Join us Monday, March 15 in welcoming back Sebbie Buhler of Oregon’s Rogue Ales. Sebbie last stopped by in November as part of The Naked Pint book release dinner. She recently became focused on pairing Rogue beers with food, including Rogue Creamery Cheeses. Although Rogue Ales and Rogue Creamery are independent companies, their products pair perfectly. Chef Feury will pair three courses with Rogue’s delicious brews. 

Three course dinner including cheese course for $45.

> Click here to see the menu

Chef Feury was included on a list of 20 regional chefs as a contender for the James Beard Award — Best Chef: MidAtlantic. Congratulations on this tremendous honor, and best wishes in the next round!

In addition, Terence Feury will be preparing a five-course tasting menu at the James Beard House in Manhattan on Saturday, April 17. Dinner will include our One-Year Aged San Daniele-Style Prosciutto with Fricassée of Baby Peas; Branch Creek Farm Baby Onions and Toasted Bread Crumbs; Chef Feury’s signature fish dish — Wild Striped Bass en Crepinette with Baby Chiogga Beets, Turnips and Root Vegetable Glaze and the pièce de resistance — Erdenheim Farm Spring Lamb Three Ways. Thanks to Robert Denby of D.S. Trading Company for donating wines and bottled water. Interested guests may contact the restaurant for preferred rates. 

As many of you probably know, culinary talent runs in the Feury family!  Terence and his brother Patrick, who are both talented chefs, have collaborated with their friend Bill Covaleski, owner of Victory Brewing in Downingtown, to create a special beer for this year’s Philly Beer Week in June. At Fork, we’ll be celebrating the release of this beer on Monday, June 7 with a special Beef and Beer Dinner. Not only will the beer be special, but we’ll be featuring a steamship round of Erdenheim Farm’s beef.  Erdenheim Farm is just 9 minutes outside of the City of Philadelphia.  Locally grown, grass fed, hormone-free, right on our back doorstep!  For more information about our Beer Week event, call 215.625.9425.

Last month, Fork hosted fifth-generation wine maker Roberto Bava from Piedmont, Italy. It was an incredible evening benefiting the Curtis Institute of Music. Bava, who is extremely passionate about wine and music, served some of his family’s signature wines including their renowned Barbera d’Asti Stradivario and Barolo Contrabasso di Castilgione Falletto.

The Bava family were pioneers in the production of Barbera, which until the last 25 years, was a varietal unknown to many. Barbera is not strong with tannin, but does have high acidity. The result is a fruity, crisp wine. While the Stradivario and Contrabasso are “Super Piedmont” wines, Fork serves up one of the Bava’s most traditional and value oriented wines on our wine list — Barbera d’Asti, Libera. The grapes for this wine are from the youngest vines in the Bava’s various vineyards. This wine is more traditional in style, fermented in stainless steel tanks, avoiding the oaked flavor that is prevalent in much Barbera produced today, and yielding a clean, crisp wine that pairs well with meat or game. It was the perfect pairing with Chef Feury’s Lightly Smoked Duck with Glazed Salsify and Orange Caramelized Hazelnuts!

Looking for a less formal dinner? Enjoy the marketplace atmosphere of Fork:etc while delighting in a different dinner each night of the week. Inspired by Chef Feury’s own family meals, Fork:etc Plats du Jours are served from 5:30 PM to 8 PM Monday through Saturday, and 4:30 PM – 6 PM on Sundays. First come, first served. $15 per plate. As always, wine and beer are available!

Monday
Beef Stroganoff with House Made Egg Noodles
Tuesday           
Chicken Piccata with Risotto
Wednesday           
Trout Meuniere
Thursday           
Fish & Chips
Friday                       
Roast ½ Chicken, Fingerling potatoes, Local mushrooms
Saturday           
Roast Pork Loin, House Made Sauerkraut, Apples
Sunday           
Crispy Duck Confit with Lentil Ragu

Examples only! Menus subject to change without notice. Visit our website for this week’s Plats du Jours.

Our Thursday night programs have received overwhelmingly positive responses. All programs are free, however, this season reservations are required. Please call 215.625.9425.

March 11
Pizza Making
March 18           
Making Soup
March 25          
Meat Cuts
April 1           
Pasta Making

Pan Roasted Cod with Spicy Mussels

4 fresh cod filets, 5 ounces each
24 Mussels, Prince Edward Island
2 jalapeño peppers, seeded and sliced
1 bunch cilantro, picked and chopped
2 shallots
2 russet potatoes, peeled and cut into ¼" cubes
1 roasted pepper, peeled, seeded and cut into ¼" dice
6 cloves garlic, chopped
Olive oil
4 ounces butter
6 ounces white wine
2 scallions, thinly sliced
Juice of 1 lemon
Salt
Fresh ground white pepper

Rinse the mussels in cold water for 5 minutes; drain well. Melt half of the butter in a large sauce pot. Add the shallot, half of the jalapeños and half of the garlic; cook for 2 minutes. Add the mussels and white wine. Cover tightly; steam for 3 minutes. Drain mussels (do not discard steaming liquid) and cool on a sheet pan. Pick the mussels out of the shell in a bowl and keep cold. Strain the steaming liquid through a strainer or chinois into a small sauce pot. Simmer for 3 minutes. Finish mussel jus by whisking in the remaining butter and lemon juice. Keep warm.

Meanwhile, place potatoes in a pot with cold water and a pinch of salt. Bring to a boil; cook until just tender, drain and let cool on a sheet pan.

Place roasted peppers in a mixing bowl. Chop remaining jalepeño; add to the peppers with olive oil, salt and pepper. Set aside.

Season the cod filets with salt and pepper. Sauté in a hot pan until golden brown and just tender.

Chef Feury has prepared a special prix fixe menu for Passover.  Available March 30 – 31, the menu will include three-courses for $45 including items such as Sautéed Chicken Livers; Braised brisket with onions, fingerling potatoes and horseradish; Whole Fish with braised greens and grilled vegetables or Braised Lamb Shank with toasted quinoa and glazed carrots. House made matzoh will be available.

Fork’s private dining room can accommodate your next shower, birthday, anniversary or special occasions. The room can seat parties of 8 – 40 people.  Fork:etc can also be rented for private events!

Whether you’re hosting an office breakfast or lunch, entertaining friends and family at home or hosting a cocktail reception or special dinner, Fork:etc can help make your affair a hit. See our new catering menu.