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].

NJ CHEFS AT JAMES BEARD HOUSE
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.

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

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