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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Fall Breads from Alex Bois and High Street on Market

Photo by Alex Bois

Photo by Alex Bois

Head baker Alexandre Bois and executive chef Eli Kulp are rolling out a new menu of fall breads at High Street on Market. High Street, which has already received extensive praise for its bread program is now making bread a seasonal menu.

“Alex does amazing work, and tasting his newest creations is one of my favorite parts of my job,” says chef Kulp. Bois was singled out in Bon Appetit’s crowning of High Street on Market as the second best new restaurant in the country.

Fall breads at High Street on Market »

Gluten Free Pasta Flyer Pop Up Coming To Fork And High Street

PastaFlyer

Chef Mark Ladner, the exec at Manhattan’s Del Posto (which is the only Italian restaurant in the United States to earn four stars from the New York Times in the past 40 years) and chef Eli Kulp (who has previously worked at Ladner’s Del Posto) of Philadelphia’s Fork will come together to create an entirely gluten-free dinner at Kulp’s restaurant on October 2nd.

The dinner serves as part of Ladner’s new pop up program, Pasta Flyer, which combines the tradition of Italian pasta and the efficiency of a Japanese ramen shop in a gluten-free environment. The dinner begins at 5:30 p.m. and will be a five-course seasonally-inspired meal.

But wait, there more

UPDATED: High Street on Market #2 on Bon Appetit List

kulp-high-street-market-940Last week, we told you High Street on Market made Bon Appetit’s short list of the 50 best new restaurants in the United States, along with South Street’s Serpico. Today the top ten list came out and High Street is number two. The magazine’s Andrew Knowlton calls out head baker Alex Bois in particular.

I dare anyone who has jumped on the gluten-free bandwagon (without a doctor’s note) to eat at High Street on Market and still call himself gluten-intolerant. You don’t stand a chance. Know why? Because chef Eli Kulp basically built this restaurant around head baker Alex Bois’s superstar bread program. 

UPDATE: And hey, there’s a video, too! All about Kulp, High Street, Alex Bois and the bread program. Check it out after the jump.

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We Want Answers: Eli Kulp

You grew up in Mossyrock, Washington. Is that a town of more or less than 100 people? Ha. Last time I saw, it had 498. My mom is from Holland; my dad is from New York. And they were sort of hippies traveling in the ’70s, doing their thing. They met and found this little plot of land in the middle of nowhere and bought it, put a single-wide trailer on it, and that’s where I grew up.

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New Menu (And Hours) For A.Bar

abarInt

At noon on July 17, Ellen Yin and chef Eli Kulp (the dynamic duo who took over both a.bar and a.kitchen a couple months back) are going to be debuting a new menu at a.bar to celebrate the Rittenhouse bar’s first anniversary. Here’s what they have to say about the change-up.

“Chef Kulp’s menu will expand upon a.bar’s already diverse fresh-shucked oyster program, and adds a globally-inspired selection of crudos, shareable snacks, more substantial salads and sandwiches [as well as] a few select whole fish. In addition, a.bar’s hours of operation will be extended, serving [the] new menu all day long, Monday through Saturday, from noon until 10 p.m, with the raw bar offerings available until 11 p.m.”

So what does Kulp have in store for this new menu? He gave us a few clues…

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