Chefs in the News

Rosie tells us about NJ Chefs at the Beard House in New York City. Do you know of any chefs who have changed jobs? If so, e-mail the details to [email protected].

The talents of some NJ chefs, and one from NY, will be highlighted at A Spring Is In The Air dinner that will be held at the James Beard House, 167, W 12 St, New York City on April 4 with Bruce Johnson (Harvest Restaurant Group, Morris Plains); Brian Kiddie (American Hotel, Freehold); Matt Riznyk (Great Performances, NYC); Michael Salvatore (Sysco Metro NY, Jersey City); and master of wine Christopher Cree (56 Degree Wine, Bernardsville). The chefs will collaborate on the following menu which will be paired with fine wines:

Hors d’ oeuvres: baby beet–local goat cheese tarts; lamb negamaki with mint mousseline; wild mushroom, balsamic, Parmesan, and chive cannoli; burrata with stinging nettle–walnut pesto and saba; certified angus beef® prime strip with smoked-corn fumet and habanero custard

Oyster Duo: Lager-brined and smoked Willapa Bay oyster with slaw; and pickled Beausoleil oysters with tomato consommé and dill.

Asparagus Duo: Roasted New Jersey asparagus with Cherry Grove farm havilah cheese pudding and black pepper scone; and asparagus–escargot bisque

Cheek Duo: Stewed veal cheeks with dinosaur kale and gremolata; and braised lamb cheeks with fava beans, lemon yogurt, and wild herbs.

Frozen grape–vodka intermezzo

Pork Duo: Slow-roasted and Spanish spice–crusted Mosefund Farm Mangalitsa pork collar with local kale, garbanzo beans, and farro; and grilled White Marble Farms pork tenderloin with spring pea and mint pavé

Chocolate Extravaganza

7 PM; $170; members $130. Reservations: 212-627-2308

Doug Stehle is the executive chef at Cavé A Paleo Eatery, 515 Sylvania Ave, Avon by the Sea (732-776-8556). The café and coffee shop, which is open for breakfast and lunch, serves a gluten and grain-free paleo menu based on the whole, unprocessed foods that our hunter-gatherer ancestors ate including organic, grass fed and free-range items. Stehle, a graduate of the Culinary School at Atlantic Community College has previously worked as an executive chef at Robert Wood Johnson Hospital in New Brunswick and at Princeton University Dining Services.

Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected]

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