Sauteed Barnegat Scallops
“We are fortunate here in New Jersey to have complete access to the best of the best in seafood,” says Jonathan Adams, chef of The Diving Horse in Avalon. “Our purveyor, Casey and Ben’s Lobster Den in Sea Isle City, seek out fresh, jumbo scallops for us from the sandy shoals of the Barnegat shore.”
Cast-Iron Seared New York Strip Steak
“This dish embodies the meat and potatoes prerequisite for American cooking,” says Jonathan Adams, chef of The Diving Horse in Avalon. “But it has a decidedly ‘restaurant edge’ to it. It remains one of my favorite meals, and is worth all the effort that goes into it.”
Struffoli (Honey Balls)
"Struffoli is a classic Southern Italian pastry that you usually get around Christmas or Easter to celebrate the holidays," says Joseph Baldino, chef/owner of Zeppoli in Collingswood. "It's just a simple, but delicious, fried pastry dough rolled in honey with some citrus. We give it away as a complimentary treat after dinner at Zeppoli."
Whipped Fresh Ricotta with Rhubarb, Candied Olives and Tarragon Syrup
“I’ve been making candied olives since 1998,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It’s not something made up just for Daryl. I was working at Crisci’s in NYC and we were experimenting with unusual ingredients for desserts. We used saffron, parsnips, and olives. We even played with celery. People like things they are used to eating. But it is all a matter of acceptance.”
Mahi-Mahi with Pineapple, Jalapeño and Black Beans
“Mahi-mahi is a fish that needs some help for flavor,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “So we combine something sweet—pineapple—and something spicy—jalapeño. At the restaurant we serve this dish with a sweet-and-sour glaze, which adds an acidic flavor.”
Saffron Panna Cotta
“Panna cotta is a perfect spring dessert—nice and light, just made with milk thickened with gelatin," says Zod Arifai, chef/co-owner of Daryl in New Brunswick. "Unfortunately, today people add egg and other ingredients to make it more fatty and thick. Many people are used to pudding- and custard-like consistencies for panna cotta, which is not the true dessert."
Shrimp Cocktail with Wasabi Mayo
“This is a very easy dish to prepare and does not take more than 15 minutes,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It can be prepared ahead of time and kept in the refrigerator. We use size U12 (super colossal) shrimp. Most markets sell the extra-jumbo size (16-20 count).”
Red Snapper en Papillote
“This is one of my favorite, versatile recipes for both grill and oven,” says executive chef Michael Weisshaupt of Crystal Springs Resort, where the NJ Wine and Food Festival will be held March 30—April 1, honoring famed chef Thomas Keller. “It’s an easy dish to make and plate, and the papillote technique ensures a moist and delicious fish.”
Citrus Infused Crème Brulee With Fennel-Anise Churro
“This is an enchanting little treat that is rich but also refreshing,” says Peter Turso, executive chef of Ursino in Union. “We use local organic eggs and fresh cream to get great results. Rather than add juice to this custard we make a puree of kumquats which adds an intensity of flavor and does not “water down” the custard.”
