Seed’s and Grains, Chef’s Table, February 20

Eli’s first two Chef’s Table at Fork were such an incredible success that we decided to offer the dinner one last time next Wednesday the 20th!  The Chef’s Table will feature an 10-plate sampling of chef’s creations featuring and inspired by seeds and grains, one of America’s greatest resources. From corn to flax seeds, spelt to kasha, sesame seeds to caraway seeds, this omnivore’s dinner will feature an eclectic range of dishes each with Chef Kulp’s unique local and historically inspired spin including grilled rice cake with schmaltz, “cheese and crackers” with smoked barley honey, savory cereal with parnsip-almond milk, hominy with spicy tripe, seaweed and farro pasta with octopus ragu. The dinner will be held Wednesday, February 20th, at 8 PM at the communal table in Fork:etc. Limited seating available. $75 per person. For reservations, call 215.625.9425.