JUDY ROSENBLUM AND NEILLY ROBINSON OWNERS OF HEIRLOOM KITCHEN, OLD BRIDGE
Dice, chop, stir, shake, spread, fry and plate are a few of the directions we were given by Ashton Keefe, our chef instructor at Heirloom Kitchen, a culinary school and retail boutique in Old Bridge that opened in November 2013. You do want to go here, and not only for the fun and instructive cooking classes, but also for the fabulous we-must-have-this kitchenware. Co-owners Judy Rosenblum, a trained interior decorator, and her daughter Neilly Robinson, previously in the fashion field, have an impressive venue.
We walked into this welcoming store and were captivated to see not only the beautiful kitchenware, but also how artistically it was displayed. The front of the room had a farmer’s table, beautifully set, where we would later eat the food we cooked at the hands-on class featuring New Jersey tomatoes. All of the luscious tomatoes and ingredients came from Samaha Farm Stand in Matawan and Whole Foods Market in Marlboro, which sponsored the class. Behind the table were bookshelves with cookbooks that were for sale. Everything screamed: Buy me!
Heirloom Kitchen farmer’s table.
After washing our hands, donning our aprons and getting a brief lesson in knife skills, we broke into four groups and rotated through stations during the class. We made a cherry tomato/garlic sauce, which we placed on top of crostini and nibbled at while we cooked; a tomato, bread and garlic dip that we also spread on crostini; a refreshing yellow-tomato lemonade which, while perfect by itself, would be fabulous with vodka; fried green-tomato stacks with mozzarella drizzled with pistachio dressing; a three-tomato sauce made with fresh tomatoes, sundried tomatoes, onion, garlic and a can of Whole Foods tomatoes served over linguini; and an heirloom-tomato salad simply made with olive oil, salt and herbs. Although each dish contained tomatoes, they all had distinctive flavors and we were stuffed when we left. Heirloom Kitchen also represents a California Winery called Domenico, so we had a choice of the 2007 Dolcetto or 2012 Pinot Grigio. BYO is also allowed. The kitchen seats up to 24 people plus 12 at the farm table. Up to 50 people can be accommodated for a standing cocktail party. The whole studio can be rented for private events and photo shoots.
Heirloom Kitchen work space for the cooking school.
Here are some upcoming cooking classes to consider:
September 20: Pies with Craig Thompson (hands on). Noon; $85
September 23: No Bake Desserts, Gluten-Free and Refined Sugar Free (hands on). 6:30 PM; $75.
September 27: Harvest Brunch (hands on). Noon; $95.
October 1: What To Do With Kale (hands on). 6:30 PM; $75
Getting ready to eat.
If you are looking for an eye-catching gift, cooking class to attend or need a gift certificate, visit Heirloom Kitchen. We thought that this place was a treasure. To reserve for cooking classes, visit the website or call 732-727-9444.
Three-tomato sauce over linguini.
Photos courtesy of Lowell Saferstein
Heirloom Kitchen
3853 Rt 516
Old Bridge
732-727-9444
OTHER CHEFS IN THE NEWS
ELVIS JADRIJEV
Elvis Jadrijev, the former GM of Grissini’s in Englewood Cliffs has opened Trattoria Carpaccio at 120 Grand Ave, Englewood (201-731-3577); BYO.
JOSPEH RAIOLA
Joseph Raiola, a fifth-season winner on the Food Network show Chopped, has joined iPlay America, 110 Schanck Road, Freehold (732-577-8200) as executive chef. Raiola will be responsible for Game Time Bar & Grill, including signature dishes, daily specials, the tapas and brunch menus. He will also work with iPlay America’s Event Center and sales staff to develop new menus for corporate and private events.
MICHELLE RETIK
Michelle Retik is the owner of Squirrel and The Bee Grainless Bake Shop, 515 Millburn Ave Short Hills (973-376-4888). Retik, a foodie at heart, is a graduate of ICE with a major in pastry. She wrote, “Having recovered from Ulcerative Colitis/Crohn’s Disease by changing my diet, this bakery is my labor of love to combine my new lifestyle with my passion for the kitchen.” Squirrel & Bee specializes in grain/gluten-free, refined sugar-free and mostly dairy-free products.
GIUSEPPE STAIANO
Giuseppe Staiano, executive chef/owner of Giuseppe Restaurant in North Haledon has taken on the responsibility for the kitchen at Valley Stables, 588 Ramapo Valley Road, Oakland (201-644-0800).
JAROD ZELAYA
Jarod Zelaya previously executive chef/owner of J & K Steakhouse Montclair has opened Heritage House, a New American restaurant, at the same location, 44 S Church St, Montclair (973-746-7800); BYO.
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