Join us Sunday, November 10 as we celebrate our one year anniversary of being in our new building! Chef Mark Vargo’s Hungarian Invasion menu will be something you won’t want to miss.

The Menu:
Appetizer Sauerkraut Balls & Pickle Wraps
Soup-Borscht (beet soup)
Salad-Roasted Veggies
Main Dish- Paprikas with Spatzle (gravy goulash w/dumplings)
Dessert-Viennese Sacher Torte (layered cake)

Words from the Chef, Mark Vargo

I learned to appreciate food because of my mother, and I when I went away to college I realized no one cooked like her and so I’d better learn.

My Polish mother married my Hungarian father, lived in Germany and taught authentic Chinese cooking that she learned from her chef friend from Taiwan, Virginia Eng Wong.  As a kid, I worked at Mexican restaurants, made Caesar salads table-side at a Midwestern country club and was a short-order cook at the student union.

When I was cooking for myself, I was shopping at Eastern Market in Washington, D.C. where the green grocer had vegetables I had never seen before.  When my wife and I were cooking for friends in Miami, all sorts of exotic, tropical spices joined the mix. 

Fork Real reminds me of the spirit with which my mother fed those at her table, where holidays included an extra place setting for a hungry traveler and where every meal reminded us that food is love.