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 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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This just in from chef Eli Kulp over at Fork: “Getting close to debuting our new tasting menu. Here’s a peak at ‘onions & cream'”
Eli Kulp [Twitter]
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 »
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
Last 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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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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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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On Wednesday, May 28th our friends at City Paper are throwing the Great Sandwiches Event at Union Transfer.
The event runs from 6 p.m. to 9 p.m. and tickets are $35 per person. Guests will sample sandwiches, sandwich-inspired desserts, beer, wine and liquor from area restaurants, distilleries, wineries and breweries.
There will also be a Chopped-style competition where Scott Schroeder (American Sardine Bar, South Philly Taproom), Brad Spence (Amis) and Eli Kulp (Fork, High Street on Market) will battle in front of a panel of local food experts.
Participating Restaurants »
No, not these ramps.
Last night it snowed. Today the wind howled and you had to wonder if this winter would ever just give up. But Twitter is abuzz with photos and tweets that proved spring is indeed here. Local chefs are tweeting up a storm of the ramps they’ve foraged and already gotten onto their menus.
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