We’ve gotten through our first Weekly Meal test run at Four Forks and we’re excited about our progress. Slow and steady!

Thank you to everyone who ordered and especially to the brave souls who helped us test out ordering on our website. We’ve ironed out a few minor kinks and are ready to start accepting orders officially at fourforks.net .

As we’ve gotten settled in we noticed a few passers by looking in and probably wondering what was going on inside 7 Tokeneke Rd. We are pleased to say that Four Forks signage was recently posted on the front windows. Our official sign above the storefront should be placed this coming week.


Inside the store, our Four Forks Orange stools have arrived and we will be taking delivery shortly of two tables where we look forward to welcoming old and new friends for a cup of coffee, a salad and to discuss custom menus for your special events.


For me personally, as I make the transition from home to “office” I can’t tell you how much I enjoy the space as well as having Ernesto and Blanca as part of the team…
I feel like my goals are coming together and am really excited about the months coming up.

Most importantly, I am once again truly overwhelmed with all of the incredible well wishes I have received from those who have stopped in or sent messages. This is an amazing community. I thank you all for your support and look forward to seeing you in the days and weeks to come.

So here it is! The first recipe!

Easter is coming up and with that brings the spring veggies and fun colorful foods we miss over the winter. Asparagus is one of my favorites! This Asparagus Gruyere Tart is so easy and can be made quickly before guests arrive. I love it as an app or a side to a green salad. This will become a “go to” for those nights you need an appetizer and have a busy day running from sport to sport! Try it!


Asparagus and Gruyere Tart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

  1. Preheat oven to 400 degrees.
  2. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.
  3. Place pastry on a baking sheet.
  4. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  5. Remove pastry shell from oven, and sprinkle with Gruyere.
  6. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.
  7. Brush with oil, and season with salt and pepper.
  8. Bake until spears are tender, 20 to 25 minutes.