Archived entries for previous event menus

Official Launch Party Menu

To celebrate our new official looking website, we’re having a party (of course) and we’re making up foods from our most popular posts! Here is the official menu, so you can weigh your options for tomorrow night.


BBQ seitan

Jalapeno Poppers

Cheesy Onion Casserole

Anti-pasta Platter with Roasted Red Peppers

Roasted Salsa and Chips

Apple Pie in a Skillet

Forkable Fiafia Menu


Dinner jacket and boufant encouraged, but not required. Photo: Vintage Vegas c/o BTSIC

The menu for our Polynesian Fiafia fest fuses traditional Oceanic recipes with contemporary style, combining the best ingredients, flavors to bring you a paradise of authentic dishes recreated with a splash of bygone glamor for the present pallet. The word “fiafia”, used throughout the Pacific Islands, can mean celebration, get-together, and happy. Our fiafia will combine all of these, with a discerning splash of kitsch which leaves the tacky tiki at the door.
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Our Polynesian Fiafia Menu
presented by Forkable and BTSIC
Appetizer
Pickled Quail Egg Dumpling Steamed in a Banana Leaf

served with a ginger sake dipping sauce

Soup Course
Lemongrass Leek Consume served with Papaya Seed Crusted Pork

finished a garnish of fresh papaya and lime zest

First Course
White Fish Ceviche with Earl Gray-infused Champagne Vinegar
served with a salad garnish of fresh fruit and sweet basil

Entree
Rum and Coconut Braised Goat

served with manioc puree and sided with guava plantain chips

Dessert
Samoan Po’a
accompanied by a sea salt cracker finished with a garnish of mint and lime

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This event is BYOB. As always our supper club events are hosted in an intimate urban space and seats are extremely limited so reserve your spot right away!

Official Chili Night Menu

Here’s the official menu for our next upcoming event on February 22. I totally forgot this night was the same night as the academy awards. No worries, in true Forkable fashion, we’re serving comfort food, fancy enough for any red carpet event. We’ll have our own Oscar pre-party! You can’t get more high falutin’ party food then guacamole with blue cheese!

Reserve your spot today!

Inauguration Bash Menu

Forkably Painful Official Invite


Designed by Painfully Hip Design.

Yay. We’re getting geared up. Reserve your spot today!

Check out the Forkably Hip invite on Painfully Hip.com

ForkFest Fun!

My first food event has come and gone! That sentence is punctuated with a large sigh of relief. Everything went well, with very few major catastrophes. Of course being the perfectionist I am, I have many small critiques of everything, but my guests were very complimentary on the food quality as well as the atmosphere. I want to thank everyone who attended for supporting me and making my first event special and fun!

I wanted to have my first event be a relaxed and down-to-earth environmentt so all my guests would feel welcomed and comfortable in my space eating my food. So of course, a menu of Southern comfort food fit the bill, especially as my date sat only two days after the 4th of July!


(Pictured here as in a traditional Southern BBQ, slaw is eaten on sandwich )

My menu included:

For the Appetizer
Jalapeno Corn Bread with Whipped Butter and Homemade Pomegranate Jelly.*

For the Entree
Pulled Pork Sandwich with a North Carolina Mustard-Vinegar BBQ sauce
BBQ Homemade Seitan with Kansas City BBQ sauce**
Peanut Asian slaw with red and pablano peppers, fennel, and carrots**
Yogurt Potato Salad with Dill*
Cheddar and Chihuahua Macaroni and Cheese *
Green Beans with Bacon and vinegar.

For Dessert
Peach Melba Cobbler with Vanilla Ice cream and Raspberry syrup.*

*Vegetarian
**Vegan


Any room for dessert?

I served food in two seatings; 4-6 and 6-8. My biggest concern, in that I have never worked professionally in food before was the timing of food for each seating and the turn around for clearing the first seating in time for the arrival for the second seating.


Allison, Chris and Frank of the first seating.

Everything went very smoothly in terms of food prep. I had prepared as much as possible before hand.


Here I am preparing the pulled pork for the oven on Saturday.

By serving cold salads and pulled pork, I could have almost everything prepared a day or two ahead which gave me time on Sunday to set up the dining area in my dining-living room as well as take care of last minute details.


The dining area before the guests arrived.

The turn around of the two seatings also went well. I had everything ready to serve so each of the courses were brought out as punctually as possible. By the second seating, we had a more streamlined process of how best to plate the food in large batches.


Plating up dessert.

I wished I had given 3 hours for the first seating instead of two to allow guests more after dinner visiting time. However I asked different guests from the first seating and they all assured me they didn’t feel rushed.

I planned for 15 people per seating allowing for a total capacity of 30.

I had 11 guests for the first seating, and I sold out the second seating with 17 guests! (pictured above)

Citrus slices and water were served in old fashion glass gallon milk jugs on each table

I definitely could not have done this without my three helpers. Ira served as our host and server as well as keeping track of the cover donations. No photos of Ira because he was behind the camera on Sunday. Above and below shows his station for taking money and keeping track of the Rsvps.

Laura, my good friend and coworker pictured below on right, did an amazing job of assisting me in the kitchen and problem solving to keep all the last minute problems from becoming crises.

Eric, my neighbor across the hall, was incredibly generous in allowing me to invade his kitchen to make use of his stove and fridge for the past week. (I promise I’ll get my stuff out of there tonight!)

Eric is looking embarrassed as I presented him with a very expensive crown in gratitude!

All in all, after I subtracted all my expenses from my earned donations and divided by my man hours, I discovered I had earned $3.25 an hour. Do I have a career in front of me or what??



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