If you have ever wanted to learn the art of food and drink pairings, or simply wondered what to serve for a particular dinner party theme, your answers can be found in Corked & Forked: Four Seasons of Eats & Drinks. In his new book, The Wine School of Philadelphia founder and director Keith Wallace shares everything from the best brunch cocktails to a twenties-era summer picnic menu.
Described by Wallace as a book about “breaking bread with your clan,” the tome is chock-full of seasonal recipes, such as a wintry spicy chocolate and gingersnap tart and a warm weather orange and avocado salad. Meals echo a theme (such as the aforementioned picnic) and include beverage suggestions, as well as thorough explanations of food and drink pairings.
The educational tone of the book makes it one for the kitchen counter, not the coffee table: Wallace notes, “There should be stains on at least a dozen of the pages.” Some such pages worth investigating are those with recipes for truffled breakfast empanadas with artichokes, panzanella salad and fresh ricotta gnocchi with sage butter. Also worth a read are Wallace’s take on turducken and instructions for a do-it-yourself Bloody Mary bar.
Philadelphians will especially appreciate the book’s source listings with Wallace’s favorite local shopping spots for ingredients, produce, meats, seafood, cheeses, wine, spirits and beer.