PEACH SEASON AT THE BROTHERS MOON, HOPEWELL
Chef Will Mooney owner of The Brothers Moon, 7 W Broad Street, Hopewell (609-333-1330) has announced that during peach season he will be offering daily peach menu items. Dishes include cucumber and peach soup; peach buckle; quinoa, peach and tomato salad; vegan peach rice pudding; and wontons with peaches and white chocolate sauce. Here is a recipe from chef Will for sweet, salty and spicy grilled shrimp over peach salad:
Sweet, Salty and Spicy Grilled Shrimp over Peach Salad
INGREDIENTS
2 large firm peaches, peeled & shredded
3 T. thinly sliced scallions
1 large onion diced
¼ cup lime juice
2 T. soy sauce
1 t. sugar
1 piece garlic, minced
1 Scotch bonnet pepper, minced—wear gloves for this one!
1 Lb. shrimp
Lime slices, for garnish
PREPARATION
1. Combine scallions, onions, lime juice, soy sauce, sugar, garlic, and scotch bonnet pepper in a bowl.
2. Mix in shredded peach.
3. Shell and de-vein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer.
4. Run a second skewer through shrimp ½ to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp.
5. Grill Jamaican shrimp on a medium-hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.
6. Place shrimp over the peach salad and garnish with lime slices.
Grilled shrimp over peach salad.
Photo courtesy of Will Mooney
UPDATE ON ANTHONY BUCCO
Anthony Bucco, previously from the Ryland Inn, Whitehouse Station has announced that he will be the executive chef of a farm-to-table restaurant by Jonathan Waxman, set to open this winter at the 1 Hotel Central Park, NYC.
CHEF THOMAS CISZAK
Chef Thomas Ciszak of Chakra in Paramus and Blue Morel inn Morristown has been named the official New Jersey Celebrity Chef for the inaugural Kids & Chefs Cook for Success program. He will team up with 9-year old Jacob Cook of Alpine, the New Jersey winner of the Healthy Lunchtime Challenge (a recipe contest and a partnership of the White House and Epicurious) to promote and inspire healthy cooking among children. Cook was named one of 54 winners nationwide for his sweet-potato crusted turkey & veggie pizza recipe. Kids & Chefs Cook for Success is designed to create a national movement around healthy cooking that brings together professional chefs with kid chefs to inspire and encourage children and parents to incorporate more cooking into their lives. Chef Ciszak will host a series of cooking demonstrations with kids and their parents featuring healthy recipes, including Jacob’s winning recipe. The information will be announced on Chakra’s Facebook page.
NEW CHEF AT GRISSINI, ENGLEWOOD CLIFFS
Executive chef Carlo Apolloni is no longer at Grissini Ristorante, 484 Sylvan Avenue, Englewood Cliffs (201-568-3535). He has been replaced by Giuseppe Lentini, who was at Elio’s for 22 years, then at Lentini with his brother, Enzo Lentini, who is maitre’d and manager at Grissini’s, and then Due, all in NYC. The menu will remain the same with added daily specials.
NEW CHEF AT SEVENTY SEVEN WALNUT IN MONTCLAIR
Executive chef Daniel Foti has left Seventy Seven Walnut, 77 Walnut Street, Montclair and been replaced by Greg Baudermann. Chef Baudermann previously worked at Chanterelle and Monkey Bar in NYC and Highlawn Pavilion, Ram’s Head Inn, Bottagra and Casa Di Napoli in New Jersey.
ANGELYNA GREENBERG
Angelyna Greenberg is the executive chef at Meadowlands Race Track for Ark Restaurants. She was previously sous chef at the Marriott Marquis, NY.
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