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Terence Feury

  1. The Other Critics
    Tavro Thirteen’s Terence Feury ‘Easily Among the Region’s BestRounding up the region’s restaurant reviews.
    By Collin Keefe
  2. Chef Shuffle
    David Katz Trading His Apron For a Sales Gig; Named Chef Chair For Taste of theThough he’s exiting the kitchen, he will always remain a chef.
    By Collin Keefe
  3. Burbs
    Circles Thai Headed For the Main Line; Starr Alums to Twinkle in South JerseyThe burbs continue blowing up with new places to eat.
    By Collin Keefe
  4. Openings
    Tavro Thirteen’s Opening Provides Reason to Venture Beyond City Limits ForMenu details still remain a little fuzzy.
    By Collin Keefe
  5. Menu Changes
    Chef Eli Kulp Drops New Menus at ForkThe newly appointed chef brings some big changes to the Old City mainstay.
    By Collin Keefe
  6. Chef Shuffle
    Chefs Named For Fork and GrowlersFork’s owners have found a replacement for outgoing chef Terence Feury.
    By Collin Keefe
  7. Foodievents
    Guest Chef Series Brings the City’s Top Culinary Talent to Morgan’sChefs signed on for the series include Kevin Sbraga, Terence Feury and Michael Solomonov.
    By Collin Keefe
  8. Chef Shuffle
    Terence Feury Is Hanging It Up at ForkHe has bigger fish to fry in New Jersey.
    By Collin Keefe
  9. The Other Critics
    LaBan Keeps Heads Ringing With ‘Best Restaurant’ PicksThis round of picks isn’t quite as earth shattering as last weekend’s four-bell reveal.
    By Collin Keefe
  10. Menus
    Brothers Patrick and Terence Feury Team Up Again For a Cheesy CollaborationThe dinner will feature cheeses that each brother made and beers from Victory.
    By Collin Keefe
  11. Menus
    Amis Introduces Chefs TastingsThe new tasting menu option is limited to six guests per seating.
    By Collin Keefe
  12. Foodievents
    With Turduckens Amis Hosts Fork For Industry NightThe evening will feature dishes prepared by Fork’s Terence Feury, and Turduckens from Chef Spence and company.
    By Collin Keefe
  13. Neighborhood Watch
    Phillies Set to Crash Occupy Philly; Boot & Saddle About to Start Kickin’Rounding up the region’s neighborhood news.
    By Collin Keefe
  14. Foodievents
    Fork Gets Your Goat With a New Dinner SeriesThe multi-course dinner will feature goat in many forms.
    By Collin Keefe
  15. Menu Changes
    Fork:Etc. Is Now Serving Its Weekly Bistro Dinners NightlyThe longstanding Wednesday night dinners are now available every night.
    By Collin Keefe
  16. Quote of the Day
    A Chef’s First Recipe, Courtesy of Betty CrockerOur favorite bit from the ‘Saveur 100: Chef’s Edition.’
    By Jay Barmann
  17. Foodies With Benefits
    Terence Feury Now Serves Only Local and Sustainable Seafood at ForkFeury believes that local and sustainable seafood is the only way to protect fish and seafood populations.
    By Collin Keefe
  18. Top Chef Alumni Newsletter
    Top Chef: All-Star to Collaborate With Fork’s Terence Feury Next WeekWhile selected to compete on Top Chef: All Stars, Carroll is still expected to return to Philly next week for a collaborative dinner.
    By Collin Keefe
  19. Foodies With Benefits
    Solomonov Will Host Farm-To-Table Sukkot Harvest Supper at Branch Creek FarmsThe dinner celebrates the harvest and benefits America’s largest Jewish environmental organization.
    By Collin Keefe
  20. Accolades
    Leakage Reveals Terence Feury, Jose Garces and Others Score ‘Best of Philly’Via Twitter and the web “Best of Philly” winners are revealed.
    By Collin Keefe
  21. Slideshow
    Philly Chefs Transport Zahav Down the ShoreTake a look at picture’s from Zahav’s “Greetings from Down the Shore” chefs collaboration.
    By Collin Keefe
  22. Menus
    Plats du Jour: They’re What’s for DinnerDiners are eating up restaurants’ daily-changing dishes.
    By Collin Keefe
  23. Philly Beer Week
    Feury Brothers Reunite for Beer WeekThis time it’s all about the beer.
    By Collin Keefe
  24. The Philadelphia Diet
    Fork Chef Terence Feury Keeps Cooks in Line with His Tasting Spoon of Terror“What the hell? I’ll have another pork sandwich today.”
    By Kirsten Henri