DAVID KINCH GUEST OF HONOR AT NJ FOOD & WINE FESTIVAL
Kinch is a James Beard Award-winning chef and recently published his first cookbook, Manresan: An Edible Reflection. On March 20, chef Kinch will take part in a dinner with executive chef Anthony Bucco at Restaurant Latour paired with winemaker Jen Beloz of the Prisoner Wine Company. On March 21, he will host a book signing and be featured in the VIP section of the Grand Tasting. The Festival’s featured wine producer is Larry Stone, estates director of Quintessa and Huneeus Vintners. Proceeds from the Festival benefit the James Beard Foundation. Tickets and information at the event website.
RYAN ANDERSON
Ryan Anderson is the executive chef at INC American Bar & Kitchen (Ingredients-N-Craft) at 302 George St, New Brunswick (732-640-0553). He has previously worked at The Bernards Inn, Daryl Wine Bar & Restaurant and Uproot Restaurant.
PAUL BURROUGHS
Paul Burroughs is the chef/co-owner of 12 Farms Restaurant, 120 North Main St, Hightstown (347-603-6447); BYO. He is a graduate of the (ICE) Institute of Culinary Education in Manhattan and completed his internship at Fascino in Montclair.
JAMES CORONA
James Corona is the chef at Alva Tavern, named after Thomas Edison, which has opened in the boutique hotel, Indigo, at 810 Broad St, Newark (973-242-0065).
RENNIE DILORENZO
Rennie DiLorenzo is the chef/co-owner of 12 Farms Restaurant, 120 North Main St, Hightstown (347-603-6447); BYO. He is a graduate from (ICE) Institute of Culinary Education in Manhattan and completed his internship at Al Di La Trattoria in Park Slope, Brooklyn.
MARK FARRO
Mark Farro is the chef/owner of INC American Bar & Kitchen (Ingredients-N-Craft) at 302 George St, New Brunswick (732-640-0553). He is also the chef/owner of Uproot in Warren.
JOHN JOHNSON
John Johnson has replaced Dominique Filoni as the executive chef at Avenue, 23 Ocean Ave, Long Branch (732-759-2900). He previously was at Town in NYC.
DANNY MCGILL
Danny McGill is the general manager at INC American Bar & Kitchen (Ingredients-N-Craft) at 302 George St, New Brunswick (732-640-0553) as well as Uproot in Warren.
JOHN PILIOURAS
John Piliouras, a Culinary Institute of America graduate who previously was at Nisi in Englewood, has opened Orama, 595 River Road, Edgewater (201-945-2020). The restaurant with views of the Hudson River and New York skyline serves global cuisine with Mediterranean, American, and Asian dishes in addition to a chef’s table.
JUDY ROSENBLUM AND NEILLY ROBINSON OF HEIRLOOM KITCHEN
Congratulations to Judy Rosenblum and Neilly Robinson, owners of Heirloom Kitchen, 3853 Rt 516, Old Bridge (732-727-9444) for the March 2015 Food & Wine feature about their school under the title Cooking School Confidential. Six of the best cooking schools in the country are highlighted in the article, as well as two recipes taught at the school. Lowell and I took a cooking class there last year and had a most delicious and informative evening.
CHANGES AT THE WASHINGTON HOUSE, BASKING RIDGE
Crawford Koeniger, previously executive chef has left the Washington House and is the sous chef at Agricola in Princeton. The new executive chef at Washington House is Kevin Takafuji, previously from Blue Morel in Morristown. He is expected to start there soon. General Manager, Mark Hudacsko has left the Washington House in Basking Ridge and has been replaced by Samantha Kaufman.
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