Chef Thomas Ciszak launches Fork & Cork Dining Club with Winter in Germany's Black Forest Dinner

Chef Thomas Ciszak of Chakra in Paramus launches his dining club Fork & Cork - a series of intimate monthly dinners for adventurous diners. During the Fork & Cork events, limited to only 25 guests, diners will join Thomas on a culinary adventure – a gastronomic journey across the globe and time (on occasion), with a different theme each month, showcasing Chef Ciszak's creativity and diverse culinary background, from Michelin-starred restaurants in Europe to New York, and allowing him the opportunity to introduce diners to new flavors and experiences.

To attend, guests can join the Fork & Cork club by emailing fork.cork@icloud.com for a free membership through which they will receive advance email invitations to upcoming dinners (limited to 25 seats).

The first dinner themed “Winter in Germany’s Black Forest” will kick off the club on Thursday January 31 at 6:30pm and highlight the flavors of Thomas' childhood in western Germany with dishes like smoked trout, sauerkraut soup, and beef short ribs with sauerbraten, red cabbage and gingerbread sauce. Beverage pairings include a beer from Thomas' hometown and his grandma's recipe gluehwein (mulled wine). The four-course menu with beverage pairings is $58 (tax & gratuity additional) and will take place at Chakra at W. 144 Rte 4 in Paramus (www.chakrarestaurant.com, Twitter @ChakraNJ)

Winter in Germany’s Black Forest

January 31, 2013

Warm Smoked Trout

winter radish, roasted beet, celery sorbet

Riesling Fritz Haag Estate 2010, Mosel

Sauerkraut Soup

confit pork belly

Altbier Hovels, Dortmund

Beef Short Ribs

sauerbraten, braised apple-red cabbage, gingerbread sauce

Spatburgunder Becker Estate 2010, Pfalz 

Poached Gluehwein Pear

marzipan-poppy seed mousse

Oma’s Gluehwein