I'm very excited about how quickly things are moving along in the new restaurant space, and I'm looking forward to sharing my adventures through The Chopping Blog. I like to think my previous blogs have had a consistent style with a focus on the topic's history and applying cooking skills at home. As part of my new restaurant journey (look back at my previous post), I'll continue to share an inside view of Fork & Coin as well as the restaurant industry in general. Students at The Chopping Block always have questions about what it's like working in a restaurant, so here's a firsthand look!
In preparation for my May Tasting Table demonstration class, I'd really like to dive further into the concept and menu for Fork & Coin. Briefly described, Fork & Coin is a "pub" but in the truest sense of the term, a public house where everyone is invited, a hub for the community to build and explore ideas together over food and drink. Revitalizing in person interaction and conversation is the trend I want to follow, so along with Fork & Coin being open to the public, we'll also be hosting exclusive dining events for our supper club members! But not your typical sit down dinner, think mix and mingle with the chef preparing passed bites and dishes throughout the evening. These events will feature guest chefs and tasting menus with an opportunity to make new friends and build community relationships. Having this foundational community of members that support you on a monthly or annual basis can help provide some peace of mind for any small business and its employees.
Our menu and space coincide beautifully with this concept. The cozy dining area and bar are the perfect size for a neighborhood gem. The dishes are also built to reflect these attributes, laid out in small and large plates - everything is made to be shared. My favorite way to dine with friends and family is to order multiple dishes and share them around the table. This way, guests get to explore more of what the menu has to offer and build their own tasting experience.
The menu fits perfectly between quick bar snacks and a full meal. The dishes are approachable and familiar while utilizing big, bold ingredients from across multiple Asian cuisines. I wouldn't call it fusion, just cooking the food I like with ingredients I love! Several of the items on the menu were created and tested through my previous pop-up series, some are completely new recipes, and a few are renditions of my favorites from previous restaurants I've opened. Craft cocktails and local beers on tap will highlight the space and the cuisine.
My goal for Fork & Coin is to bring value to the community and offer exciting food and experiences to anyone that visits us! We're working hard to have the space open for everyone this summer. However, you can get a closer look and taste a few dishes on the menu at my Tasting Table on Tuesday, May 19 at 6pm at The Chopping Block in Lincoln Square. As a sneak peak, I’ve included a recipe for one of the dishes I'll be serving that evening.
5 Spice Chicharrones
Yield: 4 portions / shareable
Prep: 12 hours
Cook: 5-8 minutes
For the pork:
1.5 lb skinless pork belly, cut into 1/4 in thick squares
1 tbsp five spice powder
1 tbsp kosher salt
1 tbsp cane sugar
1/2 tsp white pepper
1 tsp garlic powder
Corn starch
Neutral oil for deep frying
For the lime crema:
1 cup Mexican crema (or sour cream)
Zest and juice of 2 limes
2 tbsp fresh cilantro, minced
1 tbsp Agave
Salt to taste
For the garnish:
4 scallions, thinly sliced on bias
Splash with sesame oil and soy sauce
Togarashi or chili powder (optional dusting)
1. Cut and rub pork belly generously with five spice, salt, white pepper, sugar, and garlic powder. Lay flat on a wire rack set over a sheet pan. Refrigerate uncovered 12 hours to dry-cure.
2. Heat oil to 375 degrees F.
3. Pat the pieces dry and toss in bowl with enough corn starch to coat.
4. Drop pieces in small batches. Fry until crispy and golden brown, Toss with sesame oil and soy sauce. Season with five spice and flaky sea salt while hot.
5. Whisk crema, lime zest, lime juice, agave, and cilantro. Season with salt. Refrigerate.
6. Pool lime crema on plate or in a small bowl alongside. Pile chicharrones high. Garnish with bias-cut scallions. Dust with togarashi if desired. Serve immediately — chicharrones lose crunch quickly.
You don’t have to wait until summer to experience Fork & Coin. Join me at my May Tasting Table for an early look at the concept, where I’ll be sharing dishes inspired by the menu and the story behind them. It’s a chance to taste what’s coming, ask questions, and get a firsthand feel for what Fork & Coin is all about. If you’re curious about the journey from pop-ups to pub—or just want a great night out—this is the place to start.
