A Few Changes at Trifecta

Trifecta Pork Shanks

Trifecta Pork Shanks

Ken Forkish of Ken’s Artisan Pizza/Bakery dropped me a note this week about changes at his new restaurant, Trifecta. He’s shut Trifecta’s bakery for daytime pastry and coffee sales for the time being. He hopes to go open it back up after the city is done with the SE Alder street construction next year.

They are still selling bread from 4pm every day. According to Ken, “I’m baking levain breads and baguettes daily in the afternoon with the help of one of my bakers from KAB [Ken's Artisan Bakery] that I brought over here. Our baguettes are similar to KAB, but the levain breads are new. Right now I’m baking a 75% rye bread 2 – 3 days/week, a pain de campagne (we’re just calling it ‘Country Bread’), and I’ve been playing around with a mixed whole grain bread that I call Field Blend — this week it’s Field Blend #3, with 25% whole rye flour, 25% whole wheat flour, and 50% white wheat flour. I really love this earthy loaf, and it reminds me very much of the house bread I had at L’Arpege in Paris early this year. Further bread-ish experiments will continue. I’m fond of the uniqueness the late afternoon baking gives to the Tavern. I’ve been tweeting (@KenForkish) when the Rye is baked so if people want to know they can follow me on Twitter. For this much rye flour, I’m proud of the volume in the loaf.”

Ken says he’s only selling a few loaves a day at retail, but he’s hopeful that folks will start coming in for a loaf of bread and maybe a drink at the end of their day.

I had dinner at Trifecta week before last, and was pretty impressed. Try the wood-roasted Brussels sprouts with chorizo, the crispy pork shank, or the three potatoes in duck fat!

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