Eli Kulp Update: Amtrak Discontinues Medical Aid, But Here’s What You Can Do To Help

Photo by Jim Graham

Photo by Jim Graham

As we all know, chef Eli Kulp of Fork, High Street on Market and the High Street Hospitality Group sustained serious injuries during the Amtrak derailment in May. After being rushed to surgery, it was announced that he’d suffered a spinal injury and that it would be a long road to recovery. Recent updates on the fundraising campaign page for Kulp reinforce this, explaining that the chef will remain in spinal rehab until the end of August, and enumerating the current out-of-pocket expenses his family is facing.

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Eli Kulp Benefit Dinner at Helm

helm-interior-940On Sunday, June 14th, Helm is hosting a benefit dinner for chef Eli Kulp who was seriously injured in last month’s Amtrak derailment. Helm’s Kevin D’Egidio and Michael Griffiths are hosting guest chefs Nick Elmi, Jon Nodler, Sam Kincaid, John Patterson, and Jon Cichon in a collaborative dinner that will benefit the Kulp Family Fund. The dinner is $125 per person and wine and beer will be provided. The dinner will be just one 7:30 pm seating at Helm.

Each chef is contributing one course. Wine is being donated by Wine Merchant, Artisan Cellars, and High Street Hospitality Group.

Reservations can be made directly to Helm’s email address, helmphilly@gmail.com. The communal dinner has one seating at 7:30 pm with up to 40 seats available.

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Eli Kulp Update: Spinal Cord Injury Will Require Months of Rehabilitation

Eli Kulp with Ellen Yin and Mayor Michael Nutter celebrating "Eli Kulp Day" in 2014.

Eli Kulp with Ellen Yin and Mayor Michael Nutter celebrating Kulp being named Best New Chef by Food & Wine.

In last week’s Amtrak train derailment we learned that chef Eli Kulp was seriously injured. Today we found out that Kulp suffered a severe spinal cord injury. Though he has already shown early signs of recovery, he will require months of rehabilitation.

Business partner Ellen Yin, who owns Fork and High Street on Market plus operates a.kitchen and a.bar, says “we are all standing behind Eli as he recuperates. Eli, his family and I thank all our friends, family and staff for their concern, love and support.  The restaurants are all busy with people wanting to let Eli know that they are thinking of him and that warms our hearts.”

Fundraiser planned »

Eli Kulp Remains Hospitalized, Grateful for Support

Eli Kulp with Ellen Yin and Mayor Michael Nutter celebrating Kulp being named Best New Chef by Food & Wine.

Eli Kulp with Ellen Yin and Mayor Michael Nutter celebrating Kulp being named Best New Chef by Food & Wine.

According to the Philadelphia Business Journal, chef Eli Kulp remains hospitalized due to injuries he suffered in Tuesday night’s Amtrak derailment. The award winning chef and partner in Fork, High Street on Market and a.kitchen underwent surgery upon arrival at Aria Health-Torresdale on Tuesday.

Today, he was transferred to an undisclosed hospital where he will continue to be cared for.

In a release received by PBJ, Kulp said, “I am grateful for the amount of concern and support from my family, friends, and colleagues. I will continue to lean on your support in the weeks and months ahead as I work through recuperating from this injury.”

The type and severity of his injuries were not disclosed.

UPDATE: Kulp tweets »

Eli Kulp Injured in Amtrak Derailment

Photo by Jim Graham

Photo by Jim Graham

The Philadelphia Business Journal is reporting that chef Eli Kulp of High Street Hospitality Group (Fork, High Street on Market, a.kitchen) “sustained serious injuries” in yesterday’s derailment of Amtrak train 188. According to Fran Hilario of the PBJ, the severity of his injuries have not been disclosed.

Kulp, who moved to Philadelphia from New York in 2012 to take over Ellen Yin’s Fork, has won several accolades since; including Best New Chef by Food & Wine, while Bon Appetit named High Street on Market the second best new restaurant in America.

Kulp and Yin announced in March that they were opening a High Street on Market location in New York.

Award-winning Philadelphia chef injured in Amtrak derailment [Philadelphia Business Journal]

The Return Of Cheezbooz: Cheesy Events at Fork and Di Bruno Bros.

Get your cheese expertise from a true master on Feb. 23 at Fork

Get your cheese expertise from a true master on Feb. 23 at Fork

If you subscribe to the “there is no such thing as too much cheese,” philosophy of life like we do here at Cheezbooz, then mark your calendars for Sunday Feb. 22 and Monday Feb. 23. Because those days will have two blissfully cheesy events with Maître Fromager Max McCalman.

On Feb. 22, from 6:30-9 pm at Di Bruno Bros. in the Italian Market, DiBruno Bros. owner (and certified cheese addict) Emilio Mignucci will be teaming up with McCalman to host 18 guests at a cheese tasting reception. Then, the following evening at 6 pm, you can find McCalman at Fork, where owner Ellen Yin is working with the cheese expert to serve up a three-course cheese dinner, followed by a 45-minute Cheese Master Class taught by McCalman, “Cheese Myths and the Inexact Science of Wine Pairing.”

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A.kitchen Adds “The Chef’s Counter” Menu

The Chef's Counter at a.kitchen.

The Chef’s Counter at a.kitchen.

Starting tonight, Monday, January 19th, chef Eli Kulp and chef de cuisine Jon Nodler are debuting “The Chef’s Counter” menu at a.kitchen. Touted as an interactive new tasting dinner, the menu is served at the 12-seat marble counter surrounding the Rittenhouse Square restaurant’s open kitchen. For $60 per person, a multi-course tasting menu highlighting a.kitchen’s hardwood charcoal grill will be offered. An optional beverage pairing from sommelier Mariel Wega will also be offered.

Kulp, a happy Seattle Seahawks fan, says the dinner is “designed to be a one-of-a-kind experience inspired by Japanese Omakase tradition, wherein guests leave it to the chef to have a memorable meal and highlight ingredients at the peak of their season.” Guests will be able to chat with the kitchen team as they watch the cooks grill, smoke and char dishes in front of them.

Dishes from the Chef’s Counter menu »

Fork Debuts Winter “Our Terroir” Menu

ForkTerroirFork is already one of the best restaurants in the city–a place that’ll surprise you as well as feed you, and make you think (though not in any kind of annoying way) about where your food comes from and how it got from the field to the table.

That’s on a normal night. But if you’re down for some true culinary exploring, Eli Kulp‘s “Our Terroir” tasting menus are where it’s at. With these multi-course menus, Kulp and his crew are able to more deeply explore the links between Pennsylvania’s farms and its tables through the medium of food, and push the envelope even more than they already do during regular dinner service–a place where scallop crudo with fermented parsley, raw veal and tuna, and branzino with rice cakes and tamarind broth are just par for the course.

Anyway, the new Terroir menu is out now, and looks like a fascinating board. I’ll let them explain it all to you…

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