As the days lengthen and the weather warms, the region’s farmers are making the gradual transition from spring into summer. And on Thursday, June 8th, farm-to-table paragon Fork is celebrating with a night of seasonal gin cocktails from Elverson, Pa.-based Brandywine Branch Distillers.
In May of 2015, chef Eli Kulp of Fork and High Street on Market, was hurt in the deadly Amtrak train derailment that killed eight people and injured more than 200. He was mostly paralyzed, but has been doing rehab ever since, working a lot with doctors at the Cleveland Functional Electrical Stimulation Center who are developing technologies which allow people with neurological injuries to regain function.
That kind of thing? It’s expensive. Which is why a bunch of Kulp’s chef friends, along with a few local luminaries, are hosting a benefit dinner with Karamoor Estate winery (which has done some work with Kulp and Ellen Yin’s High Street Hospitality Group before) in order to raise money for the Institute for Functional Restoration at Case Western Reserve University, which the Cleveland FES calls home.
The lineup of chefs is one of those once-in-a-lifetime things, and the cause couldn’t be better. Here’s how things are going to shake out.
Students in Philly schools can now grab a free breakfast snack that was developed by one of their own — and some of Philly’s top chefs.
You know you’ve done it. Made a dinner out of things that your mom would never let you consider a meal. Like that time you ate ten slices of individually-wrapped cheese and two slices of bread and called it “grilled cheese”? Or that lunch you made out of an entire bag of Skittles because Skittles are made with some infinitesimal amount of actual fruit juice, so if you eat enough of them its like eating actual fruit because math?
But now, on Monday, April 24, you can go and have an entire dinner based solely around the growing stages of the cacao plant because the crew from Fork in Old City are getting together with chocolatier Chris Curtain of Eclat to offer a 7-course chocolate dinner.
Take that, mom.
Old City’s Fork is showing off its creativity on Wednesday nights. Every Wednesday, chef de cuisine John Patterson, pastry chef Samantha Kincaid and the entire Fork team are creating special one-night-only menus for $55 per person.
Each week’s menu is guided by a theme or central ingredient; Chef Patterson will change the focus of the menu so that no two meals are ever alike. Tonight’s menu is being described as “fun shore/picnic kind of dream menu.”
The James Beard Awards were held in Chicago last night and Philadelphia will have to stick with boasting about Michael Solomonov and Steve Cook’s double victory at last week’s James Beard Awards for Broadcast and Journalism. Solomonov did not win for Outstanding Chef and the other Philadelphia’s chefs and restaurateurs up for awards were shut out.
On the other hand it was quite the victory to see chef Eli Kulp and the Fork/High Street team at the awards. Kulp was paralyzed in last year’s Amtrak 188 accident but was in Chicago and looking dapper for the awards ceremony.
If it seems too soon for another 50 Best Restaurants issue, you’re right. For a long time, this list was something we put together every two years. But now that’s changing. Because it has to.
Philadelphia’s restaurant scene moves fast today—too fast for the kind of monolithic thinking that says a list of the best restaurants in this city could possibly stand, fundamentally unchanged, for two years. Fortunes rise and fall over weeks, not years. Opinions shift. Focus drifts. There was a time when a list of the best restaurants in Philly could have some breathing room—would be just as true (or nearly as true) six months or a year later as it was on the day it hit the stands. But today that sort of thinking seems as quaint as cedar-plank salmon or those bicycles with one big wheel in front—an artifact of another time.
We updated you on his medical status, and then we told you about the fundraiser campaign for Eli Kulp‘s medical expenses, so now here’s something a little more lighthearted going on for the chef, with tickets available now. This Thursday, July 16th, join High Street Hospitality Group at Fork; they are hosting a benefit evening to raise money and show support for Kulp as he continues his recovery.
And you’re invited to take part.