Just in time to cast out the chill of February, Anna Tasca Lanza returns to Fork bringing back the warmth and flavors of her native Sicily for two special nights of Southern Italian-Mediterranean dining Tuesday, February 8th and Wednesday, February 9th. Each night, Anna will prepare a four-course dinner drawn from the time-honored recipes found in her acclaimed cookbooks and complemented by selections from her family’s well respected, world class winery, Regaleali.

Anna has authored several cookbooks including Heart of Sicily, Flavors of Sicily, Herbs and Wild Greens from the Sicilian Countryside, and the recently released, The Endangered Garden (now available at Fork:etc.). She is also the founder and director of The World of Regaleali, her renowned cooking school located two hours from Palermo on her family’s estate, Regaleali-Tasca D’Almerita. The school draws culinary professionals from around the world who come to learn and appreciate the old Italian traditions from the master herself.

Fork co-owner Ellen Yin recently visited Anna at Regaleali last May. “Anna’s garden provides the freshest produce for her menus and is the envy of any chef – full of gorgeous heirloom roses, tomatoes, blood oranges, fava beans, artichokes, cardoons, herbs, loquats and staples
of Italian cooking!”

More than simply a sampling of great Sicilian cuisine, Anna will also share with Fork guests her love of the culture, history and spirit of her land for a night that is sure to delight and warm even the coldest palate! Based on the popularity of her appearance last year, we expect this event to sell out quickly so don’t wait to book your reservation!

The term “artisan bread” over the past few years has unfortunately grown to cover a wide-range of baked goods that have little to do with its traditional roots. Artisan bread is not mass produced. Artisan bread is not created from dough that has been flash-frozen, stored for weeks and then “baked off” when it is ready to be served. Artisan bread is not readily available on supermarket shelves. In fact, the very word “artisan” denotes a level of craft that can only be applied to those who have spent years learning and perfecting the finest techniques of their trade. If you have recently tasted the crackling crusts and bold flavors of the bread at Fork Restaurant or Fork:etc., you’ve rediscovered the true meaning of “artisan bread” thanks to Fork baker, Ilon Silverman.

Ilon’s love for bread began as a teenager while traveling through Europe. It was there that he first tasted bread that was full of flavor, hand shaped, and most remarkably, had been made without commercial yeast. His curiosity piqued, it quickly turned into a passion when he returned to the U.S. and longed to reproduce the wonderful breads he had sampled.

His baking career began under the tutelage of Master Bakery Richard Bourdon, owner of the revered Berkshire Mountain Bakery, with whom he worked for 10 years and learned the secrets of organic, naturally leavened bread. After gaining more experience at bakeries throughout the United States, Ilon joined Fork to head our new in-house bakery. It is here that Ilon hones his craft to the delight of all who experience his artisan breads.

At Fork, Ilon uses an imported hearth oven from Europe and unbleached flour. His favorite breads to make are naturally leavened with a long slow fermentation which develops the flavor and character of the bread. The “starter” or natural yeast he uses is created from fermenting grapes or berries and must be nurtured and propagated every day. All of Fork’s bread  is hand shaped, freshly baked on premises and is available seven days a week in the restaurant and at Fork:etc. Ilon’s breads range from classic European style breads like French Baguettes and Pain au Levain to Chocolate Brioche, Currant and Pistachio and creative collaborations with Fork chef, Thien Ngo.

Mark Bittman, New York Times Food Columnist, cookbook author and culinary aficionado brings his no-nonsense approach to haute cuisine to Fork this March, as part of Philadelphia’s annual The Book and the Cook Festival. Award winning author of such books as How to Cook Everything and The Minimalist Cooks at Home, Mark stresses simplicity rather than expensive equipment and esoteric techniques as the key to preparing truly extraordinary food. This event is a great opportunity for anyone who has found themselves intimidated by an intricate dish or recipe and wishes to demystify the secrets of creating a great meal at home. As he writes in The Minimalist Cooks at Home, “The key to enjoying cooking is embracing simplicity. Simplicity in food is honesty, warmth, pleasure, modesty, even fairness. Simplicity in cooking is ease and grace.” His dinner at Fork will feature recipes from his newly released, The Best Recipes in the World: More than 1000 International Dishes to Cook at Home.

Mark is a regular guest on the “Today Show” and has appeared on “Martha Stewart Living,” CBS’s “The Early Show”, “All Things Considered” on NPR, as well as many other local radio and television shows. His awards include the coveted IACP Bert Greene Memorial award for Best Food Journalism and the 2000 Julia Child General Cookbook award for The Minimalist Cooks at Home.

In addition to his weekly New York Times column, The Minimalist, Mark also writes for Gourmet, Travel-Holiday, GQ and several other publications. Sure to be one of the most popular events of this year’s The Book and The Cook Festival, seating is limited so make you reservations now.

Fork:etc. is off to a delicious start as we continue to add to our already extensive offering of prepared dishes, charcuterie, dips, desserts and specialty items. From breakfast to lunch to dinner (and any snack time in between!), Fork:etc. has everything a foodie needs to satisfy their cravings and fill their cupboards. Check out our website anytime for weekly specials and new items!

Fork:etc. unveils its newest “space”!

Parking space, that is! Guests driving home who wish to drop by Fork:etc. can avoid the perils of the Parking Authority and the karma-draining search for metered parking by taking advantage of our new twenty-minute loading zone located directly in front of Fork Restaurant. Peruse the gourmet shelf goods, artisan breads, and freshly prepared foods in relatively ticket-free comfort (at least for twenty minutes!).

A great olive oil depends on many of the same factors that produce a fine wine. Growing region, attention to production and the fruit’s inherent characteristics can mean the difference between a flavorful harvest and a marginal, flat vintage. Luckily for Fork:etc., the latest addition to our diverse selection of olive oils arrives from Italy courtesy of Fork Wine Director Roberto Sella. Originating from his 600-tree olive grove located in Tuscany, each bottle contains a blend of Frantoio, Moraiolo and Leccino olives that are hand picked and grown chemical-free.

With a smooth texture, a medium body and extremely low acidity, this outrageously delicious olive oil is perfect for dipping with Fork:etc. bread, drizzled over fish or steak, or blended into your favorite vinaigrette recipe. Garnering a recent mention in the New York Times, Fork:etc. is proud to be the sole purveyor of this exceptional olive oil in the United States.