Accolades: Fork’s Samantha Kincaid Named a Best New Pastry Chef

Sam Kincaid | Photo by Jason Varney, via UWISHUNU

Sam Kincaid | Photo by Jason Varney, via UWISHUNU

We know Food & Wine is already a big fan of Eli Kulp, having named him Best New Chef back in April. Now they’ve named Fork’s pastry chef, Samantha Kincaid as one of the Best New Pastry Chefs in America. Kincaid was one of five named by the magazine.

Congrats to Kincaid and the entire Fork team.

Best New Pastry Chefs in America [Food & Wine]

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

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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

Will BYOB Turns Two

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Will BYOB is celebrating its second anniversary with a special collaboration dinner. On Sunday, August 24th, owner and chef Chris Kearse will be joined by chef John Patterson of Fork and chef Eli Collins of Pub & Kitchen for a special $100 per person dinner that benefits the National Foundation for Facial Reconstruction.

Call for 215-271-7683 reservations or book online.

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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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High Street Doing More Friends And Family Dinners (Plus Bonus Night Market News)

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Okay, so at a certain point someone is going to have to go after chef Eli Kulp with a tranquilizer gun just to get him to slow down a little. He already has like nine different menus working between Fork and High Street on Market, he’s overseeing A.Kitchen and A.Bar and doing events like Franklin Flea and Taste of the Nation. But that’s apparently not enough for him. Because he also does special Friends and Family dinners on Tuesday nights at High Street, which are continuing throughout the spring.

For example, on Tuesday, April 22 he’ll be doing a dinner with Phickle’s Amanda Feifer which will continue their Fermentation Series celebrating all things fermented–from coffee and chocolate to cheese and yogurt, beer and wine to pickles and kim chi. (Other dates include Tuesday, May 13 and Tuesday, June 17.) And on Tuesday, May 6, it’ll be a cheese dinner with Valley Shepherd Creamery, with cheesemaker Jaenine Dargis and some of her 30+ Basque-influenced cheeses. All the dinners start at 9pm and are just $25 per person (plus booze, tax and tip).

But wait, there’s more…

New Concept and Menu Coming For a.kitchen Under Eli Kulp

a.kitchen-signSo remember when we told you about Fork’s Eli Kulp stepping in as a partner at a.kitchen and a.bar in Rittenhouse? Yeah, well it looks like Kulp has had time to look over the space, the set-up and the menu at a.kitchen and decide how he’d like to make his mark.

He’s going to do it by changing just about every single thing about the place.

Okay, maybe not every thing, but he’s certainly changing a lot of it. Like the concept, the basic operating gear of the line and the entire menu. Hell, even the PR people are calling it a “reinvention”.

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Fork and High Street On Market Doing A Series Of Cheese Dinners

Chef Eli Kulp's Fork Resturaunt

Photography by Michael Persico

The good stuff keeps coming from Eli Kulp and the Fork and High Street on Market crews. This spring, Kulp is teaming up with self appointed “cheese courtesan” and author of The DiBruno Brothers House of Cheese book, Madame Fromage (née Tenaya Darlington) to host a series of monthly dinners. The dinners will happen on Tuesday evenings March 4th, April 1st, and May 6th, when High Street normally does their friends & family dinner series. Each evening will feature the products of a local cheesemaker in a three course prix fixe menu for $25.

Check out the schedule here

2014 James Beard Semifinalists Announced

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The 2014 James Beard Foundation Semifinalists have been announced. Local chefs and restaurateurs and restaurants made it to the semifinals in ten categories including Outstanding Restaurant, Fork, and three nominees for Rising Star Chef of the Year, Chris Kearse, Will, Ben Puchowitz, Cheu Noodle Bar and Ben Nerenhausen, Mistral (Princeton, NJ).

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Eli Kulp Launches A New Winter Tasting Menu Called “Our Terroir”

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Fork already has a tasting menu, but that wasn’t quite enough for chef and serial overachiever Eli Kulp. Starting tomorrow and running Tuesdays through Saturdays, he’ll be serving a new tasting menu called “Our Terroir,” inspired by the local meats and produce available during winter in the Philadelphia region and creating “a strong sense of place by incorporating the traditions, foodways and culture for which Pennsylvania is known.”

So what’ll he be serving other than snowballs dusted in road salt? How about shaved apple salad with wild hickory nuts, or Dallastown venison carpaccio with charred local cabbages and pine tip tea (which he’s calling “The Pine Barrens”). There’s “Kennett Square à la Pascal Barbot,”–local white button mushrooms turned into a galette inspired by the famed Astrance chef, but substituting cashew cheese, smoked sweet potato and citrus for Barbot’s French foie gras, and “Brown Butter Noodles,” the classic Pennsylvania Dutch dish with house-extruded spaghetti served carbonara-style with smoked pork jowl, farm egg and local pecorino. My favorite thing listed on the early preview provided by Fork? “Saffron’s Revenge,” which is rabbit from Bucks County grower Justin Hulshizer whose grandmother’s saffron is grown and eaten by the wild rabbits around his property. Nice.

But hey, don’t listen to me. There’s a video where Kulp explains the whole thing.
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