Flavor Most Fowl

At the Sustenance Events fundraiser for Slow Food New Jersey, chef David C. Felton, formerly of the Pluckemin Inn (and soon to be chef of the much-awaited Natirar Culinary Center) served a smashingly succulent breast of guinea hen.

The dinner was held in a field, under a big white tent, at the Griggstown Quail Farm, near Princeton. The birds were Griggstown's prized, plump, flavorful guinea hens, and Felton braised them in a broth with what he called "a bucket of herbs" he had gathered from the farm's garden.

top picture: Chefs Chris Albrecht, left, of Eno Terra in Kingston, and David C. Felton.

Sometime this autumn, the huge Somerset County parcel known for nearly a century as Natirar (Raritan backwards), once owned by the King of Morocco, now owned by Somerset County and being developed by
Sir Richard Branson, will open its first facility, the Culinary Arts Center. The center will comprise a restaurant, education center and catering facility.