Congratulations to the following NJ Chefs who have been nominated as 2016 James Beard Foundation restaurant and chef award semifinalists:
2016 OUTSTANDING BAKER: Laura Martelli and Matthew Rosenzweig, The Flaky Tart, Atlantic Highlands
RISING STAR OF THE YEAR: Joseph Cuccia, 17 Summer, Lodi
BEST CHEF/MID-ATLANTIC: Scott Anderson, Elements, Princeton; Joey Baldino, Zeppoli, Collingswood; and Dan Richer, Razza Pizza Artigianale, Jersey City
JAN T. CHRISTIE
Jan T. Christie, previously from the Patina Restaurant Group, is the executive chef at Sorellina Italian Kitchen & Wine Bar, 1036 Washington Street, Hoboken (201-963-3333).
MASTER OF WINE CHRISTOPHER CREE
The Pluckemin Inn, 359 Route 206 South, Bedminster, has announced that Christopher Cree, Master of Wine is the new director of education and retail sales. Cree earned his Master of Wine in 1996 and is one of only 38 people to hold this distinction in the United States and the only one in NJ. Along with Brian Hider, they will be expanding the Pluckemin Inn Wine Shop’s retail operations. New wine events, tastings and educational programs are being planned.
RYAN DEPERSIO OPENS THE KITCHEN STEP IN JERSEY CITY
Ryan DePersio, from Fascino in Montclair, Batello in Jersey City and Nico Kitchen + Bar at NJPAC in Newark, has opened The Kitchen Step at 500 Jersey Avenue, Jersey City (201-721-6115), offering modern American cuisine and a market-inspired menu.
CHEFS ALEX DIAZ AND MICHAEL OSTROS
Alex Diaz is the new executive chef at Bistro Capri, 22 N. Van Brunt Street Englewood (201-871-7155). Michael Ostros, who was previously at Bistro Capri in Englewood can now be found at Liberty Prime Steakhouse, 111 Montgomery Street, Jersey City (201-333-3633).
MARC FORGIONE
“Iron Chef” Marc Forgione has opened American Cut Bar & Grill, 560 Sylvan Avenue, Englewood Cliffs (201-510-4460), featuring steak house favorites as well as lighter fare and fish. Open for lunch and dinner daily.
MICHAEL CLAMPFFER
Congratulations chef Michael Clampffer of Mangalitsa by Møsefund who won first place for his air-dried Mangalitsa Culatello and placed third overall out of 55 competing entries at the Charcuterie Masters Competition that was held in New York City, on February 27. Mangalitsa by Møsefund (mangalitsa.com) is the nation’s largest Mangalitsa pig breeder and processor. Clampffer is responsible for the creation and formulation of new products using 100% Mangalitsa by Møsefund’s all-natural, locally grown, certified Mangalitsa meat. The dry-cured products are available in fine charcuterie and salumi gourmet food stores, meat departments of specialty food stores and online at: mangalitsa.com.
WALLY WEAVER
Wally Weaver previously of 3Forty Grill, Hoboken and The Grill and The Grape, Red Bank, is the new executive chef at The Mill at Spring Lakes Heights, 101 Old Mill Road, Spring Lake Heights (732-449-1800).
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].