The grand finale of our virtual dinner party is here! True hospitality rarely ceases at dessert; it extends into small sips and bites that leave guests feeling calm, content, and pleasantly plump. The colorful juxtaposition of a warm, glowing digestif and the light palate cleansers of pastelled sorbets has the potential to create an incredible canvas of color.

Share this Post

Tweet

Seasonal fruits, like juicy orange mangos, ruby red raspberries, and deep yellow pineapples, can add a flavorful collage for the cherry on top of your meal (literally). And finally, a soothing peppermint tea or bittersweet milky cappuccino keep the cheerful dinner table conversation going.

Let the après-dinner conclude your evening as a soft, sweet goodnight, but not a goodbye--the beauty of feasts is that we can delight in them time after time.

Thanks for taking the time to indulge with us. Until we meet again, à bientôt!

Cheese Plate

A bright bowl of fresh-picked summer berries. The rich, dark stream of molten chocolate from a lava cake. The delicate colors from the creamy base to the caramelized top of a Crème brûlée. Desserts around the world never cease to amaze us here at Forkly--the detail, the depth in colors, the genius and creativity that come to life. When dessert arrives, the table falls silent, guests gasp at the beauty in unison, and with mouths watering, they prepare for that first bite of sweetness to balance out the savory feast before it.

Share this Post

Tweet

Enjoy the third course of our virtual dinner party (check out Exquisite Entrees and Colorful First Courses if you missed them) and enjoy every moment of the next decadent dessert you taste!

Chocolate Bomb

Incredible how creatures of the sea can camouflage themselves in the depths but captivate us with their vibrant colors when paired with earthy vegetables, legumes, and grains. For your second course (here's the first, if you missed it!), we've decided to highlight this lovely balance of earth and sea.

Share this Post

Tweet

We’ve included two dishes from avid Forkly-ers, Chef Rodrigo De La Calle of Aranjuez, Spain and Chef Alessandro Ricciardi of Florence, Italy. Chef De La Calle’s creations focus on “Gastrobotánica,” a new wave of cooking that emphasizes the use of uncommon plant species for delicate, artistic dishes. Chef Ricciardi works with flour and natural yeast concentrating on impastazione, or, “making the dough” into beautifully textured dishes with contrasting reds, purples, greens, and such, depending on the ingredients of the season.

As is our reaction to many of the chefs and food enthusiasts on Forkly, we wish we could hop on a plane just to try a bite!

Pulpo Y Lentejas

On Forkly, stunning food images from food and drink lovers around the globe are an everyday treat. The luscious red of a perfectly plump summer tomato; the deep, velvety green of fresh-picked mint; the marbled yellow of golden beets...the list goes on. We've repeatedly found that the brightest, most colorful dishes and drinks are the ones that spark the most enthusiastic responses both at the dinner table and in the online world of food photography.

Share this Post

Tweet

So for the next few weeks, we’ll be serving you a course a week at our virtual Forkly dinner table. This week, we wanted to whet your appetite with a beautiful range of first course dishes from users across the US and Europe. Play around with the images and you’ll see more information about the restaurant and other dishes tried there...or simply take in their beauty--savor that first bite.

Bon Appetit!

1) Gran Fra i Fjor & Sjøkreps (Last Year's Spruce & Langoustine)