Table of Contents
1 Introduction: In Search of American Cuisine
2 Chinese Jersey Girl
3 Fork is Born
Vision for Food: Early Recipes
Cooking for Philadelphia Seasons
Spring
Summer
Fall
Winter
Wine List
Assembling a Team
4 Fork Turns Three
Transitioning: The Meal Must Go On!
From Our Restaurant's Kitchen
5 A New Chef, a New Direction
6 Fifth Year Anniversary
7 Kids Can Eat it Too!
8 International Influences
Francophilia
That's Amore!
Asian, Chinese, Japanese?
Latino Influence
Recipes
Hors d'oeuvres, tapas and amuse bouche
Chicken Skewers with “Spicy Korean Marinade” 61
Crispy Smelts with Serrano - Ginger Pesto 76
Grilled Shrimp with Poblano-Cucumber Relish on Tostada 83
Spinach Artichoke Dip with Crispy Pita Chips 117
Tzatziki 118
Wild Mushroom Roasted Garlic Bruschetta 128
Fork Arancine (Saffron Rice Balls) 134
Coconut Lime Tuna Tartare with Crispy Malanga Chips 150
Vietnamese Shrimp Goi with Fresh Herbs (Shrimp Ceviche) 166
Fork Guacamole and Hand Cut Tortilla Chips 163
Lamb Albondigas (Mexican Meatballs) 164
Grilled Chimichurri Marinated Beef Skewer 165
First Course and lighter fare
Fresh Figs with Prosciutto, Pecorino Crackers and Rosemary Honey Dressing 31
Beet, Leek and Gorgonzola Bruschetta 40
Crab Cakes with Rémoulade 51
Pasta Puttanesca 54
Grilled Baby Octopus aside Cucumber and Radish with Lime-Scallion Vinaigrette 66
Country Pâté with Quince Compote, Grainy Mustard, Cornichons and Toast Points 68
Pan-Roasted Quail with Roasted Pears and Pistachios 70
Pan-Seared Frogs' Legs with Moceca 77
Pan-Seared Diver Sea Scallops with Beets, Black Truffles and Gribiche 85
Poached Shrimp with Wasabi Cocktail Sauce 101
Oysters on the Half Shell and Champagne Mignonette 102
Pan-Seared Scallops with Ginger Lime Coulis aside Cucumber-Green Mango Slaw 105
Prosciutto di Parma with Edamame, Fresh Radishes, Walnuts and Parmigiano Reggiano 142
Braised Artichokes with White Wine, Mint and Kalamata Olives 136
Sardines Escabeche 142
Steamed Clams with Sherry Wine, Chinese Watercress and Anchovy 150
Grilled Hamachi and Rice Noodle Roll with Green Papaya, Mint, Basil, Cilantro and Scallion -Lime Coulis 138
Grilled Grape Leave Wrapped Quail with Pine Nuts, Mint and Rice 149
Soups
Roasted Pepper and Corn Soup 30
Sweet Potato Lemongrass Soup 41
Spicy Tropical Fruit Gazpacho with Avocado 56
Wild Mushroom Bisque 93
Spicy Black Bean Soup with Sour Cream 115
Tomato Beef Barley 116
Salads
Romaine Lettuce with Gorgonzola, Roasted Garlic Honey Dressing and Spiced Pecans 19
Smoked Salmon and Spring Vegetables in Lemon Horseradish Dressing 25
Spinach Salad with Roasted Crimini Mushrooms, Grilled Vidalia Onions, Crispy Pancetta, Roasted Corn and Goat Cheese Dressing 29
Spinach Salad with Roasted-Summer Vegetable Vinaigrette 35
Warm Chèvre Wrapped in Prosciutto over Spinach with Fig Vinaigrette and Toasted Hazelnuts 42
Roasted Beets, Kiwi Fruit and Green Peppercorn Vinaigrette 66
Crispy Duck Confit with Honey Onion Marmalade, Frisée, Bacon and Poached Egg 81
Mixed Farm Lettuce with Lutz Green Leaf Beets, Gorgonzola, Candied Pecans and Green Peppercorn Vinaigrette 91
Pan-Seared Five Spice Dusted Chicken Livers aside Spinach Salad with Caramelized Onions 120
Heirloom Tomato, Peach, Red Onion and Carrot Ginger Vinaigrette 132
Grilled Sardines with Herbed Bread Crumbs aside Baby Arugula Salad with Orange Segments 138
Seafood
Roasted Chilean Sea Bass with Dill Pine Nut Crust, Chive Mashed Potatoes and Sugar Peas 21
Broiled Shad with Peppery Watercress Sauce over Steamed New Potatoes, Asparagus, Peas and Cherry Tomatoes 24
Pepper Seared Tuna with Black Olive Herb Vinaigrette over Green Beans, New Potatoes, Fennel and Cherry Tomatoes 27
Pan-Crisped Red Snapper with Gazpacho Vinaigrette, Herbed Couscous and Mustard Greens 33
Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil aside Roasted Fingerling Potatoes and Asparagus 53
Crispy Whole Striped Bass with Sweet and Sour Sauce 78
Prosciutto Wrapped Rainbow Trout Stuffed with Jerusalem Artichokes aside Lemon Oil and Celery Root - Fennel Slaw 87
Citrus-Cilantro Crusted Wild Striped Bass with Roasted Tomato and Garlic Sauce, Orzo Salad and Sautéed Snap Peas 94
Seared Herb Crusted Ahi Tuna with Jicama - Scallion Slaw 96
Pan-Roasted Halibut with Lemon Butter Sauce (Beurre Blanc), Morels, Onions and Asparagus Tips aside Saffron Basmati Rice 97
Grilled Whole Striped Bass 99
Steamed Dungeness Crabs with Lemon 103
Grilled Grape Leaf Wrapped Red Snapper with Rice Noodle Wrappers 106
Grilled Bronzino 142
Sautéed Salmon with Caramelized Soy and Ginger Sauce, Red and Yellow Bell Peppers, Steamed Sushi Rice with Peanuts aside Baby Bok Choy 151
Braised Baby Octopus and Tripe with Giant Corn, Guajillo Chili Sauce and Tortillas 167
Meat
Greek-Marinated Lamb Chops with Grilled Zucchini and White Bean Fennel Salad 37
Venezuelan Mojo 60
Braised Lamb Shank in Port Wine - Orange Jus with Creamy Mashed Boniato and Sautéed Swiss Chard 72
Herb Crusted Rib Eye Steak 107
Red Wine Braised Beef Brisket 121
Grilled Porterhouse Steak with Baby Arugula Salad, White Beans, Fennel and Shaved Parmigiano Reggiano with Extra Virgin Olive Oil and Lemon 130
Agnello al Vino (Roasted Lamb with Red Wine) 134
Roasted Hazelnut -Crusted Rack of Lamb with Thai Basil Coulis 147
Spicy Korean Pork Chop with Kimchi and Sushi Rice 157
Smoked Rib Eye Steak with Guava Red Wine Reduction, Pickled Ramps and Taro Frites 159
Red Wine Braised Pork Shank with Moros Christian Rice, Black Beans and Sautéed Watercress 161
Taco de Lingua 169
Poultry
Pan-Seared Duck Breasts with Green Peppercorn Glaze atop French Lentil-Wild Rice Pilaf 45
Thien's Duck Civet 57
Pan-Seared Duck Breast with Port and Herb Poached Vermont Beauty Pears,
Butternut Squash Mash and Sautéed Beet Greens 89
Pan-Roasted Duck with Sauce Chasseur, Porcini and Chanterelle Mushrooms, Sautéed Baby Bok Choy and Polenta 109
Herb Roasted Free-Range Chicken 118
Sides
Creamed Brussels Sprouts 17
Chive Mashed Potatoes 21
Herbed Couscous 33
White Bean Fennel Salad 37
Summer Garden Vegetable Gratin 39
Fork Cheddar Grits 43
Caraway Roasted Winter Vegetables 44
Lentil-Wild Pilaf 45
Creamy Mashed Boniato 72
Celery Root -Fennel Slaw 87
Butternut Squash Mashed Potatoes 89
Orzo Salad 94
Jicama-Scallion Slaw 96
Creamy Polenta 109
Roasted Fingerling Potatoes 118
Tomato, Mozzarella and Cucumber Salad 131
Braised Potatoes with Saffron 144
Quick Kim Chi 157
Taro Frites 159
Black Beans and Rice 161
Baked Goods and Desserts
Chocolate Chip Cookie Sandwich with Coffee Gelato and Chocolate Sauce 57
White Chocolate Carrot Cake with Macadamia Nuts 62
Ginger Port Poached Bosc Pear 71
Anise Hyssop Sorbet with Lemon Thyme Cookies 88
Orange Fig Muffin 113
Cheddar Chive Scone 114
Lemon Blueberry Scone 114
Brioche Sticky Buns 116
White Chocolate-Cherry Brioche Bread Pudding 118
Flourless Chocolate Cake 122
Figs Sautéed in Balsamic with Vanilla Gelato 125