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Nov. 14: Fresh cheeses and fly beers at Fork
Chef-brothers Terence and Patrick Feury have gotten into cheesemaking, and on Monday, Nov. 14, you'll have a chance to eat their curds during a special four-course dinner.
Nov. 14: Fresh cheeses and fly beers at Fork
Chef-brothers Terence and Patrick Feury (L-R) have gotten into cheesemaking, and on Monday, Nov. 14, you'll have a chance to eat their curds during a special four-course dinner on Terence's turf at Fork (306 Market St.). The Feurys have tapped Victory for pairings (included in the $55 price) and brewery cofounder Bill Covaleski will be on hand to talk beer — in 2009, the three collab'ed on Victory’s Fists of Feury — amid bites of fresh chevre with heirloom root vegetables and ricotta gnudi with pancetta, butternut squash and brown butter. Peep the full menu after jump and call Fork at 215-625-9425 for reservations.
- Pickled baby beets, starburst radishes, hakurei turnips, freshly made chevre, golden beet-horseradish vinaigrette; paired with Helios
- Housemade Lancaster County sheep's ricotta gnudi, crispy pancetta, butternut squash, brown butter, sage; paired with Festbier
- Braised Pineland Farms short rib, Bailey Hazen blue, crispy pancake (the only non-chef-made cheese; one of Terence's favorites); paired with Otto
- Patrick's Bloomy Rind Cheese, arugula, parsley, crispy flatbread with green coriander and peppercorns; paired with Hop Wallop
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