March 11, 2016 |
Penn women's coach Mike McLaughlin wasn't always a winner. For a few years, McLaughlin couldn't seem to win a basketball game at all. That was his time playing for the Washington Generals, taking on the Harlem Globetrotters around the world. As McLaughlin looks at all the forks in the road that led him to this point - coaching the Quakers, making the NCAA tournament for the second time in three years after Tuesday's 62-60 win over Princeton in a winner-take-all Ivy finale - a big fork was the simple act of getting on a plane for Moscow, staying at a hotel next to the Kremlin.
January 21, 2016 |
As restaurant culture keeps trending toward the casual, formal, white-tablecloth restaurants like Le Bec-Fin are going the way of the dodo. Today, jeans are just fine at dinner, and counter seating is an option at spendy restaurants like the Catbird Seat in Nashville, Square Root in New Orleans, and Vernick in Philadelphia. How does the "casualfication" of dining relate to etiquette, a dusty term that sounds like something out of a Jane Austen novel? In their new book, Which Fork Do I Use?
June 20, 2014 |
Trained as an electrical engineer, Mark Fischer spent most of his career focused on 21st-century technology. Then, three years ago, he reversed course - and went back to the 1800s. Fischer and his wife, Fran, had lived for years in what had been his grandparents' home, a picturesque but dilapidated 1730 gristmill complex on the Neshaminy Creek in Doylestown. After he left his job, he realized his greatest engineering challenge was right in his backyard: coaxing the mill back to life.
June 20, 2014 |
Long a forgettable freebie to take the edge off before the real food arrived, bread is getting fresh-baked respect on local tables. At fine-dining restaurants such as Fork and Avance, bread has been elevated to a "course" - complete with tasting notes - within elaborate prix fixe menus. And more restaurants are recognizing bread's value and charging for it: Petruce et al. puts a price on its hearth-baked sourdough, as does Pub and Kitchen for its whiskey-sage bread with ramp butter.
June 8, 2014 |
SOMERS POINT, N.J. - When last we checked in with Andrew Latz, he was at war with his cantankerous father, Mack Latz, over the future of their family heirloom, the venerable Knife & Fork Inn in Atlantic City. Mack Latz was a formidable foe: "Nothing's enough for me. I gotta live. I'm a big liver," he said at age 86. Needless to say, Andrew Latz lost the war, despite an attack offense in which he sent out a news release detailing the "treachery, duplicity, and betrayal" allegedly carried out by Mack.
May 3, 2014 |
Dinner at the Rosen Schwartz household is no rushed, throw-a-slice-of-a-pizza-on-a-paper-plate affair. OK, it is on occasion - the hazard of 21st-century married-with-kids life. But often enough, and certainly on this school night, the family of four sit down to a properly set table for dinner - emphasis on properly set. "On a regular basis, I insist on this scaled-down formality, that there are essential items that belong in a table setting that go on our table," Lynn Rosen, 52, says from her Elkins Park house.
December 13, 2013 |
POLICE WHO responded to a domestic dispute in Upper Darby on Tuesday were shocked to discover a 3-year-old autistic boy in the house with the burn print of a fork on his face. The child's father, Miguel Sanchez, 48, was arrested in connection with the brutal act, and the child's mother is now under investigation for cigarette burns discovered on the chest of another of the couple's four children, said Upper Darby Police Superintendent Michael Chitwood. "These poor kids were treated like they were animals," Chitwood said.
November 22, 2013 |
'The Kulps kept Thanksgiving simple," says Eli Kulp. It's a hard thing to imagine, little Eli eagerly anticipating his childhood holiday table laden with boxed stuffing, green bean casserole topped with crunchy canned onions, and jellied cranberries jiggled out of a can. Even the sweet potatoes were canned. After all, Kulp has grown up to become one of Philadelphia's most inventive chefs at Fork, where the menu is hand-crafted from the finest local ingredients and whole ducks get turned into a labor-intensive, four-part masterpiece.
July 12, 2013 |
Red, green, or purple. Curly, smooth, dinosaur, or lacinato. Siberian, baby, whatever - it's all kale, and it's clearly all the rage. It's on practically every menu, at both fine-dining establishments like Fork, where Eli Kulp includes kale "crisps" in a green salad, and at Morgan's Pier, one of the hippest menus of the moment, where George Sabatino offers kale croquettes. The Cedar Point Bar & Kitchen in Fishtown is shaking up kale martinis. All this from the green mostly seen as a sturdy salad-bar liner just a few years ago. Tom Culton, an organic farmer from Lancaster County popular with local chefs, grew dinosaur kale for two years before he sold it to anyone.
January 25, 2013 |
It didn't take long for chicken nuggets, the go-to protein for many American children, to come up in conversation when Eli Kulp and the staff of Fork were brainstorming snack ideas for the bar menu at the Market Street restaurant. "Chicken nuggets have all-American roots," says Kulp, the executive chef of the Old City restaurant. That means they're appropriate fodder for Fork, where the challenge is "taking familiar food and presenting it in new ways or shedding new light on it," Kulp says.