From left, Laurel chefs Kyle McCormick, Edmund Konrad, Nick Elmi, and Paul Becker.
| Photo by Michael Persico
Three months. That’s about how long it takes us to eat at every important restaurant in the city. And then eat there again. And, sometimes, again.
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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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White Dog in Wayne
Sometimes cooking at home just isn’t an option, and what you need is a restaurant equipped to handle large parties with some degree of privacy. Lucky for you, we’ve got a list …
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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]
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]
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 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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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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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…
So 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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