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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.

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? 👇🏾

Temperature isn’t just something you check at the end — it’s part of the technique.Room-temperature proteins sear better...
08/26/2026

Temperature isn’t just something you check at the end — it’s part of the technique.

Room-temperature proteins sear better. Cold butter helps create flaky pastry. The right temperature at the right time can completely change the way food cooks.

Use temperature deliberately, not accidentally.

That’s today’s Chef David Daily Insight from Kitchen Studio — practical techniques that help you understand not just what to do in the kitchen, but why it works.

More insights. Better cooking.

You seasoned the chicken. Added the garlic. Used the herbs. Hit it with the spices.You taste it.And it's…fine. 😐So natur...
08/25/2026

You seasoned the chicken. Added the garlic. Used the herbs. Hit it with the spices.

You taste it.

And it's…fine. 😐

So naturally, you add more seasoning.

But what if the dish doesn't actually need more?

Browning, acid, fat, reduction, heat and timing can completely change flavor without adding another spoonful of seasoning.

There’s a difference between **seasoning food and building flavor.**

New on Forks247: **Your Food Is Seasoned. So Why Does It Still Taste Flat?**

Before you reach for another bottle in the spice cabinet, this one is worth a read.

What’s the first thing YOU add when something tastes like it’s missing something?

“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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