Fork’s Eli Kulp Bringing In Some Heavy Hitters For a Collaboration in Honor of Fabrizia Lanza’s Visit

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Fork chef Eli Kulp Photo: Jim Graham

This year for famed Sicilian cooking instructor Fabrizia Lanza’s annual stop at Old City’s Fork, newly appointed executive chef Eli Kulp has assembled a virtual a-team of local culinary talent to prepare a collaborative dinner in honor of her visit on Tuesday, November 13. Lanza is daughter of Anna Tasca Lanza, the late founder of the Anna Tasca Lanza Cooking School located on the Tasca d'Almerita family estate in Sicily. For her visit, Kulp is bringing in Joey Baldino from Collingswood, New Jersey’s well-received Sicilian stronghold, Zeppoli, and Fork alum Andrew Wood, who is now chef and co-owner of the Center City BYOB Russet.

The chefs, and Lanza will each contribute dishes to the four-course feast. Though the menu’s still up in the air, Fork sends along some basics. The dinner will begin with an amuse bouche created by Chef Baldino, which will be followed by an antipasti spread that all four will will contribute to; a pasta course from Chef Wood; an entree from Chef Kulp; and dessert from Fork’s own Pastry Chef Jonathan Saliba. Each course will also be paired with selections from the Tasca Family’s wines. Reservatiosn for the dinner are a must. It costs $135 per person, or $240 per couple.