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Meet the Experts behind our Wild Fork products at our South Florida stores

Join us on Thursdays at 6 p.m. from July 21 - Aug. 18 for a series of FREE interactive meet & greets with a different Wild Fork expert each week, from our Meat Scientist and Corporate Chefs to our Product Developers.

Tour the store with our team and shop as you talk! This is your chance to ask our experts anything and get their behind-the-scenes insights.

Check out the schedule below and RSVP for your favorite events!

*These events are FREE and open to the public. Tickets are not required, but we appreciate your RSVP.

July 21, 6pm: BEEF CUTS & QUALITY

Wild Fork Pinecrest, 11333 S Dixie Hwy, Pinecrest, FL 33156

What does USDA Choice mean? What makes Wagyu taste so amazing? Learn how to choose the right steak cut for the occasion with guidance from our PhD Meat Scientist.


Led by: Dr. Felipe R., Meat Science Expert

Felipe is our Head of Technical Services overseeing food safety and quality assurance at Wild Fork. He grew up on a family cattle farm in Brazil and holds a Ph.D. in Animal Science from the University of Nebraska (the state where much of our prized beef comes from!). Now based in Miami where Wild Fork is headquartered, Felipe loves the year-round grilling weather and enjoys making our Prime Outside Skirt Steak for his wife.


Wild Fork Coral Gables, 1180 S Dixie Hwy, Coral Gables, FL 33146

Meal planning can be as easy as 1-2-3 with Wild Fork’s selection of proteins and ready-to-eat sides. Learn from our Executive Chef about how to create delicious and easy meals from frozen in a flash.


Led by: Jackie K., Executive Chef

Chef Jackie is an accomplished chef and product developer with over 30 years of experience in menu creation, design, recipe and product development. Her culinary career started under culinary greats such as Georges Blanc, Joel Robuchon and many more in France, Geneva, and at the Caribe Hilton in San Juan, Puerto Rico. She has earned many national awards and recognition from the Research Chef's Association, National Restaurant Association and the Culinary Institute of America.

AUG. 11, 6pm: Selecting your SEAFOOD

Wild Fork Sunrise, 8053 W Oakland Park Blvd, Sunrise, FL 33351

Wild Fork offers close to 100 different seafood options. Here’s your chance to learn about some of our most unique seafood offerings, what they taste like, where they come from, how they’re caught, and more.


Led by: Abbie M., Seafood Research & Development

Abbie is committed to expanding our seafood variety at Wild Fork with new and unique sustainable seafood options. With more than 11 years of experience in the seafood industry and 16 in the food industry as a whole, Abbie has traveled the world learning about seafood and developing her expertise – visiting seafood plants, offloading docks, and touring aquaculture farms in Iceland and Norway. This hands-on experience has allowed Abbie to understand the entire sourcing process: from how the fish is caught and transported, to ensuring sustainable seafood ends up on your plate.

AUG. 11, 6pm: Sourcing Stories - Beef & Pork

Wild Fork Doral, 10015 NW 41st St, Doral, FL 33178

Learn about Wild Fork’s unique selection of beef and pork including heritage breeds like Berkshire Pork and Japanese A5 Wagyu. Our Beef & Pork Product Manager will share more about how these animals are raised and what makes their meat quality so flavorful.


Led by: Juan K., Beef & Pork Product Manager

Originally from Argentina, Juan joined the team at Wild Fork shortly after its inception in 2017. He has held roles in several departments, including Customer Service, Pricing and Product Development. Now managing our Beef & Pork categories for several years, Juan has built his expertise working with farmers to source our high-quality cuts. His personal favorite is our USDA Prime Outside Skirt Steak.

AUG. 18, 6pm: Smoking & Grilling Tips

Wild Fork Fort Lauderdale, 1451 N Federal Hwy, Fort Lauderdale, FL 33304

Low and slow or hot and fast? It depends on the cut! Get our chef’s best tips on how to grill the perfect steak and how to smoke a brisket until it’s tender.


Led by: Joe O., Research & Development Chef

Chef Joe's role includes creating, cooking, and testing potential new Wild Fork products. Chef Joe brings over 32 years of culinary expertise to his position and has been recognized for his skills, earning 3 Stars from the New York Times while at The Cobble Creek in New York and 4 stars from The Sun Sentinel while at Fort Lauderdale’s Green Bar & Kitchen. Chef Joe’s favorite Wild Fork product is our Australian Rack of Lamb.

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