Forked is a monthly food culture magazine that exhibits everything from chef spotlights to seasonal recipes and up and coming restaurants to check out. Forked is meant to keep readers up to date on what’s happening in the food industry as well as inspire them to explore beyond their culinary box! This Spring issue features an interview with restaurateur Ken Friedman and his knowledge of the food industry as well as what he hopes to see in the future. This issue also includes a chef spotlight from Rose’s Luxury and a go to guide for the best outdoor eateries to eat at this summer! With bright colors and bold images Forked mimics the excitement and attitude those who love food experience in their day to day lives!
