Seasonal Reasoning at Pan & Fork

September 15, 2015
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Chef Philip Kendzior of Pan and Fork
Photo Credit: Susan Muenchen.

Philip Kendzior, owner and chef of Carbondale’s Restaurant Pan & Fork, may have found a formula that works for one of the more out-of-the-way restaurant spaces in the valley.

Kendzior has developed a menu that changes monthly to reflect what’s being harvested. “That’s kind of a treat that we get to do in the summer when there are so many choices,” he says. It also features favorite American entrées like flatiron steak, trout, salmon and double-thick pork chops. Its appetizers include “fried chicken and waffles” and a blackened white fish taco, to name just a few.

Restaurant Pan & Fork will close for the winter beginning Oct. 31. Kendzior says business slows in the Carbondale area during winter, and that it’s extra difficult to get people out to the golf club at River Valley Ranch, where Pan & Fork is located. It will reopen on May 1.

Why should you go there in the next two months? Perhaps a bone-in meatloaf that packs an extra flavorful punch thanks to the marrow dripping from the bone into the meat.

For more information call 970.963.7006 or visit RVRGolf.com. And to learn more about Philip and his catering business, go to PanAndFork.com.

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