Fork is hosting a book launch party this Monday for The Naked Pint: An Unadulterated Guide to Craft Beer. A book by women beer experts, Christina Perozzi and Hallie Beaune.

Perozzi and Beune are based out of Los Angeles and their book covers all the bases of craft brewing from getting into the beers, transforming into a hophead as well as tastings, food pairings and more.

Several local ladies of suds will also be in attendance, Suzy “Beer Lass” Woods (Sly Fox), Whitney Thompson and Tracy Mulligan (Victory), Wendy Dormant (Dogfish), Megan Maguire (Ommegang), Seb Buhler (Rogue) and Jodi Stoudt (Stoudts).

They’ll be feasting on a menu prepared by Chef Terence Feury that will include everything from grilled house made chorizo with spicy white beans to Lightly smoked duck breast with spiced croutons, caramelized onion, bacon, parsnips.

Each of the courses will be paired with a beer and you can join these women for $55.

Check out the menu after the jump and make your reservations now.

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While we greedily stuffed our faces with wonderful bites, Grub Street dutifully photographed all of the deliciousness on display at last night’s Taste of the Nation fundraiser.

Among our favorites were, Bibou’s Boudin Blanc sausage with apple puree, Fork’s corn flan with pork and corn salsa, Noble’s headcheese and spiced tuna and Blackfish’s decadent black cherry dipped in foie gras!

A Taste of Taste of the Nation [Grub Streeet]

Foobooz isn’t just a blog, it’s also a calendar of events. Mark your calendar with these fun things that are coming up.

Tonight, the P.O.P.E. is hosting a New Holland Brewing night. Four New Holland beers including the tasty and devastating Dragon’s Milk.

Fork is hosting an Allagash Beer Dinner on Thursday, August 13th. $55 includes beer and dinner.

On Thursday, August 20th the Sidecar Bar & Grille hosts a funky reggae party sans Red Stripe but with plenty of Blue Point brews.

Also at Fork, owner Ellen Yin is hosting an Edible World excursion around Washington Avenue in South Philly on September 10th.

Don’t mess up and accept that invitation for the wedding you think is a total sham on October 3rd. You’d much rather send regrets and head out to the Midtown Village Fall Festival.

You can subscribe to the Foobooz calendar in any number of ways:

• Google Calendar
• RSS
• iCal

Washington Post food critic Tom Sietsema was recently in town heaping praise on Chifa, Fork and Paesano’s.

About Paesano’s, he also delivers a little news. Owner Peter McAndrews is going to be relinquishing his upstairs office space and turning it into a second floor dining area for a dozen or so diners.

Postcard from Tom [Washington Post via The Illadelph]

56% of you guessed Craig LaBan would give the Terence Feury manned kitchen at Fork 3-bells. But did you know it would be the exotic lamb belly confit that would have him crowing loudest?

For adventure diners, though, Feury’s lamb belly confit is one the city’s new must-taste plates. Cured two weeks in garlic, salt and rosemary, then slow-poached in lamb fat and olive oil, the finished product is an encounter with the ultimate savory mille-feuille. Its myriad layers of roasty-edged, gamey meat and buttery molten fat dissolve on the tongue as the absolute essence of lamb. Add a pickled fan of sliced lamb’s tongue, grilled artichokes, and glossy dabs of black olive jus, and you have a Mediterranean lamb epic on a plate.

Three Bells – Excellent

Fork [Philadelphia Inquirer]
Fork Restaurant [Official Site]

Terence Feury is now at the helm of Fork in Old City. This weekend Craig LaBan is going to check out how the highly acclaimed chef is doing in his new digs.

Adam Erace checks out the menu of new Chef Terence Feury, who has taken the helm at Old City’s Fork.

The down-to-earth, uncomplicated style extends to Feury’s menu, printed daily, with dishes like grilled chicken livers cinched with bacon. The offal were crisp outside, creamy inside and served along an elegant sherry-splashed arugula salad. The night I dined, the excellent bacon hailed from Green Meadow Farm. Now Feury is curing and smoking his own.
But dude’s equally adept at seafood. I loved his North Carolina bay scallops, like sweet sea candies softly sauteed and tossed with fragrant tarragon butter, pine nuts, sharp pickled cherry peppers and elastic, al dente, house-made angel hair.
Pan-roasted New England cod was gorgeously rendered with a crunchy, caramel-colored crust from little more than salt, pepper and a well-seasoned cast-iron skillet. Underneath, flake flake flake, each bite of fish falling off into a white wine broth enlivened with pretty little New Zealand cockles, blood orange and basil.

Fork [Philadelphia Weekly]
Fork [Official Site]

Tonight is Chef Terence Feury’s first Bistro Dinner at Fork Etc. Show up at 8pm to be fed scallop ceviche, braised squid on pasta, suckling pig and dessert. All for just $40 and it includes wine! No reservations, just get there in time.

Bistro Menu [Fork Restaurant]

Slate, the gastropub on 21st Street between Chestnut and Sansom finally opens tomorrow at 5pm. The Chef is Eric Paraskevas, former chef de cuisine at Lolita and prices will top out at $21. [Table Talk, Philadelphia Inquirer]

Mémé has gotten its liquor license and gets reviewed this Sunday in the Inquirer. Today they’re open for lunch. [Meal Ticket]

John Mims forced out from his own Mims Food + Drink by judge. [Philadelphia Inquirer]

This weekend Terence Feury officially takes over for Thien Ngo at Fork. [Icepack, City Paper]

It’s dropping into the teens tonight and that means hot cocktails! Check out Fork’s Hot Éclat, Barbancourt rum and Bailey’s Irish Cream, steamed with milk and served with a Hot Éclat drinking chocolate wand. Stir the wooden rod with the chocoalte coating into the hot drink and you’ve got yourself a decadent way to keep yourself warm.

Pick up your own Éclat chocolate wand for home use next door at Fork: etc.

Fork [Official Site]
Éclat Chocolate [Official Site]