September 26, 2007

In Tune With Fork

Grilled Striped Bass with Grape Leaves

Fork was the very first Center City restaurant in which I ever dined. So it’s fitting that Fork the first Center City restaurant in which I get to cook.

This year, Fork and owner Ellen Yin are celebrating a milestone few restaurants are fortunate enough to experience: a 10 year anniversary. To mark the occasion, Yin published Forklore: Recipes and Tales From an American Bistro (Temple University Press). Forklore is the history of Fork told through the recipes that have appeared over the years on Fork’s evolving Bistro-style menu.

For the City Paper article I was assigned to write, I came up with the idea of cooking one of the dishes with Yin in Fork’s kitchen. We made the Grilled Striped Bass in Grape Leaves with Vietnamese Rice-Paper Wraps and Coconut-Lime Dipping Sauce. The recipe actually calls for Red Snapper, but to find out why we used Striped Bass you’ll have to read the article, The Tines That Bind.

And for more pictures of the event, check out my Forklore set on Flickr.


Mac said...

That is the coolest thing ever!

urban vegan said...

I think my husband and I are the only 2 Philadelphians who have been disappointed with Fork. We felt the meal we had there did not live up to the hype or the rpice.