Fork

 
“Since its inception 14 years ago, Fork has been committed to using local seasonal products from farmers throughout the Delaware Valley including Pennsylvania and New Jersey. Many of the herbs, vegetables and cheeses on our menu represent the same local producers that we used in 1997. Over the years, through three different chefs, we have increased the types of products used to include local beef, goat, lamb and pork. In 2010, we made a commitment to use only sustainable seafood in order to ensure the future of seafood.
 
Under current Chef Terence Feury, Fork emphasizes artisanal and handcrafted items such as breads, pastas, charcuterie, and smoked fish, all of which we carefully bake, make, cure, smoke and/or age on the premises. Chef Feury’s menus are ingredient driven, straightforward and fresh. We look to work with farmers and growers with the same guiding principles—that is, to treat great or potential ingredients with care. We have forged new relationships with farms such as Erdenheim Farm, 9 minutes outside of the City of Philadelphia; Seeds for Learning, an urban farming project at Martin Luther King High School designed to improve access to food systems in under-served areas; and continue to nurture our long-term relationships through innovative programs (Fair Food Farm Tour of Green Meadow Farm, partnership to develop Victory Fists of Feury Pale Ale incorporating Branch Creek Farm rosemary, black bass fishing with fishmonger Anthony McCarthy).”