8/10/2019 Fork 'Our Terroir' Menu Winter '14-'15

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Our Terroir

Chef Eli Kulp

Fork

Buttermilk Skin

A byproduct of making butter, buttermilk became a big part of Pennsylvania Dutch

cookery. Here, we reduce the milk slowly until itscompletely crispy and then fill with herbs and a spiced pear butter.

Oysters

A staple for the Native Americans long before settlers arrived,

oysters are the quintessential Mid-Atlantic start to any great meal.

Tonight theyre served with pickled celery that is proudly grown by Merv Shenk in

Manheim PA, who blanches the celery under straw through the cold winter months.

Amish Chicken

An ode to Amish Chickens, which are synonymous with

the quality for which our region is known. We serve them on old granite shinglesfrom a dilapidated farmhouse.

Potato Tea

This is a nod to the importance of the potato in our region. Whether turned to flour

or stored in the cellar, this humble tuber was vital to sustaining families through the

harsh and barren winters.

Live Clam

With the cold, abundant, ocean waters to the East providing us with these amazing

clams, and the earthiness & spiciness of radishes from fertile soils to our West, this

dish is a celebration of Winter in our area.

Delaware River Eel

Once a very significant fish for the aboriginals in this area, each fall these amazing

creatures return from the Sargasso Sea en masse, swimming back to their place of

origin. Curing and smoking has been in practice for centuries as a way to preserve

them.

Onions & Cream

This dish was inspired by a recipe found in an early 20thcentury Penn Dutch

cookbook. With the house-made cream blended with the soil-baked onions, we hope

to recreate this recipe using these very same ingredients.

Vollkornbrot

Using 100% local rye and spelt, this bread represents the history of milling in this

region. At one point PA was known as the bread basket of the country with over

800 mills dotting the countryside. Castle Valley Mill, in Doylestown, is one of the

only ones still in existence, owned and operated by our friend, Mark Fischer. We are

working hard to support this nearly forgotten trade.

8/10/2019 Fork 'Our Terroir' Menu Winter '14-'15

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Buckwheat

Supplied by the tireless hands at Brooke-Lee Farm in Berks County, this historical

grain is turned into buckwheat gnocchetti and served with a ragu made from rabbits

which roam the same fields. Buckwheat was a grain familiar to early settlers, and it

became very important in their cuisine.

The Pine Barrens

Inspired by the unique, local terroir known as The Pine Barrens, NJ, this dishcombines venison grown by Highbourne Deer Farm in Dallastown PA, young spruce

shoots and pine mushrooms. The Pine Barrens, rich with folklore and intrigue,

remains largely untouched due to the highly distinct ecosystem.

To the Grindstone

At Yellow Springs Farm in Chester County, cheeses reflect the flock of Nubian goats

diet and the stone walls in which they mature. Their goat cheese is served on a

shortbread made of Castle Valleys freshly milled red corn for a perfect bite of our

local terroir.

Chocolate, Roots & StemsSoda fountains dotted the Pennsylvania landscape decades ago. Sarsaparilla,

sassafras, birch bark and chocolate taste like road trips and history museums. Dirty

knobs of Lancaster County sunchokes and Pennsylvania maple are the caramel

topping for a tangled mess of roots and stems.