Family and friends are invited to Fork:etc. to indulge in dishes created by one of the most renowned culinary artists in Philadelphia, dishes that capture the region’s springtime flavors.
Starting this month, a four-course market to table meal will be prepared upon request, any day of the week by Fork Restaurant’s Chef Terence Feury.
Each meal is special for the evening; the courses are chosen specifically to reflect what ingredients are available and freshest at nearby farms. The entrée, however, features a one local meat each month.
During the month of April the entrée prepared will be a whole goat from a local farm. May features lamb, and in June Chef Feury will serve what many consider his specialty: wild striped bass.
Enjoy Feury’s Bistro Dinner in the intimate Fork:etc. dining room, or pick it up and take it home. Reservations can be made for 12 to 20 guests, at $45 per person. (215) 625-9425.