Forks & Flavors

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Forks & Flavors Forks & Flavors | Elevated Food. Chef-curated Dining & Catering by Chef David Wilmott | Atlanta + surrounding areas.
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Forks & Flavors is an Atlanta based catering company that was created with passion and flavor in mind. We pride ourselves in allowing you to build an enticing menu that suits your event, while offering thought provoking dishes and an unforgettable catering experience. Our developed process based approach to catering, allow our clients to be involved in every step from consultation, menu formation, tasting, and execution. Your event is just as important as the items served.

10/26/2026

Keep three fats accessible at all times: a neutral cooking oil for high heat, butter for richness and finishing, and extra virgin olive oil for drizzling and vinaigrettes."

— Kitchen Studio by Forks247

What's for dinner shouldn't be the hardest question of your day. 🍽️With Kitchen Studio, simplify weekly meal planning wi...
10/26/2026

What's for dinner shouldn't be the hardest question of your day. 🍽️

With Kitchen Studio, simplify weekly meal planning with chef-developed menus, practical cooking guidance, and delicious ideas designed for real life.

Less time wondering what to cook. More time enjoying what's on the table.

Make everyday cooking easier with Kitchen Studio by Forks247.

👨🏾‍🍳 Explore Kitchen Studio

Shrimp scampi is already good.But add fresh tarragon? Now we need to talk. 👀🍤This Tarragon Scampi takes everything you l...
09/09/2026

Shrimp scampi is already good.

But add fresh tarragon? Now we need to talk. 👀🍤

This Tarragon Scampi takes everything you love about the classic — butter, garlic, lemon, white w**e and tender shrimp — and adds fresh tarragon for a slightly sweet, aromatic finish that completely changes the personality of the dish.

It feels a little fancy.

It is not difficult.

And yes, there will probably be some sauce left in the bowl that requires bread. I don’t make the rules. 😂

🍝 Get the full Tarragon Scampi recipe on Forks247.

Would you try tarragon in your shrimp scampi?

So WHO exactly made beef this expensive? 👀🥩Because apparently the federal government would like to know too.The beef-pri...
09/09/2026

So WHO exactly made beef this expensive? 👀🥩

Because apparently the federal government would like to know too.

The beef-price investigation has now expanded beyond major meat processors to Walmart, Costco, Amazon, Kroger, Publix, Aldi and other major retailers.

Before anybody starts yelling “THEY GOT CAUGHT” in the comments — no. An investigation is not proof of wrongdoing.

But here's where it gets interesting:

🥩 America has one of its smallest cattle herds in decades.
🥩 Four major processors handle roughly 85% of steer and heifer purchases.
🥩 Some processors are struggling with historically high cattle costs.
🥩 Retailers are now being asked questions about pricing and margins.
🥩 More beef imports and smaller processing facilities are now part of the conversation.

So if you're standing in the grocery store looking at a ribeye like it requires a down payment…

there's actually a MUCH bigger story behind that price sticker.
And no, the answer isn't simply “greedy grocery stores.”

I followed the beef from rancher → processor → retailer → your kitchen.
The results are…interesting.

Read:Why Is Beef So Expensive? The Investigation From Ranch to Grocery Store

👇 What’s the beef price that finally made you put the package back?

Apparently today is I Love Food Day.I’ve been preparing for this holiday my entire life. 😂Looking at this picture, thoug...
09/09/2026

Apparently today is I Love Food Day.
I’ve been preparing for this holiday my entire life. 😂
Looking at this picture, though, it made me think about how much of my life has happened around food.
Restaurants. Events. Recipes. Businesses. Writing. Teaching. A whole lot of long days in kitchens.
And after all of that…I still love food.
Not just eating it.
I love figuring it out.
I love creating it.
I love feeding people.
I love the stories behind it.
And I still love that moment when I taste something I’m cooking and think:
“There it is.”
Food has taken me through a lot of chapters, and somehow I’m still curious about what comes next.
I wrote a little more about that today on Forks247.
But first:
If you could eat ONE food for the rest of your life, what are you picking?
Don’t give me a whole menu. 😂 ONE.

Dinner does not need to become a whole production.This plate follows the formula I keep coming back to:🍗 Protein — Greek...
09/02/2026

Dinner does not need to become a whole production.

This plate follows the formula I keep coming back to:

🍗 Protein — Greek Chicken Thighs
🥦 Vegetable — Roasted Broccolini
🍚 Starch — Thyme Basmati Rice
🍋 Finish — Lemon, herbs & pan juices

Simple, balanced, flavorful, and actually doable on a weeknight.

And yes, if you want two starches, I support your journey. 😂 Just keep the vegetables on the plate.

New recipe on Forks247: **Greek Chicken Thighs with Thyme Basmati Rice & Broccolini**

Salt shouldn’t show up at the end of dinner like a late guest trying to save the party. 😂Season as you build. A little a...
09/02/2026

Salt shouldn’t show up at the end of dinner like a late guest trying to save the party. 😂

Season as you build. A little at the right stages gives food depth. Dumping it all on at the end just makes it salty.

Seasoning is a process, not a rescue mission.

More insights. Better cooking.
Explore Kitchen Studio: app.forks247.com

WAIT A MINUTE. 😳Y’all are putting CHICKEN… BEEF… and PORK into Mason jars……and then putting those jars in the PANTRY?!No...
09/02/2026

WAIT A MINUTE. 😳

Y’all are putting CHICKEN… BEEF… and PORK into Mason jars…

…and then putting those jars in the PANTRY?!

No refrigerator.
No freezer.
Just meat. Sitting. On. A. Shelf. 🫙🥩

My first thought was absolutely not. 😂

Then I started researching it.

And apparently pressure-canning meat is a legitimate, established food-preservation method when it’s done correctly.

But this rabbit hole got interesting FAST.

Raw meat can go directly into jars under certain tested procedures.

Botulism cannot be reliably seen, smelled OR tasted.

Your Instant Pot is not automatically a pressure canner.

And this may be the one place in the kitchen where “I’ve always done it this way” is NOT the flex you think it is. 👀

So naturally, I had questions.

A LOT of questions.

I went digging into the science, the safety, and whether I would personally eat meat that had been sitting in somebody’s pantry for eight months.

The answer?

Well…there are conditions. 😂

New on Forks247:
Wait… You Can Put Meat in a Jar and Leave It on the Shelf?

Would YOU eat home-canned chicken from somebody else’s pantry? 👇🏾

“Fresh” doesn’t mean what you think it means.That produce sitting perfectly stacked under bright lights?It’s been on a j...
04/09/2026

“Fresh” doesn’t mean what you think it means.

That produce sitting perfectly stacked under bright lights?
It’s been on a journey—harvested, stored, transported, and staged to look fresh.

And here’s the truth most people don’t talk about:

👉 Fresh doesn’t equal flavor
👉 Labels don’t equal quality
👉 Your cooking matters more than anything

I’ve taken average ingredients and made great meals—and I’ve seen “perfect” produce fall flat.

Because cooking isn’t about chasing perfect ingredients…

It’s about knowing what to do with what you have.

If you want to cook better, stop relying on labels—and start building flavor.

👇 Read the full breakdown

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PO Box 2144
Atlanta, GA

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