Ten years ago, at age 31, this Rumson, NJ, native, a Wharton MBA, opted out of a career in health care consulting to open her restaurant. She’s guided it through three chefs, each having a much-different style, without skipping a beat. Three years ago, she opened 1,000-sq.ft. gourmet takeout spot Fork:etc. next door to the original. Her new book, Folklore (Temple University Press; $35) relates the history and recipes that have caused publications like Philadelphia Weekly to conclude that ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.