Author: Daniel Loughmiller
Roasted Chicken with Carrot Purée
April 28, 2010
This chicken dish is designed to be approachable to every customer in our dining room," says Anthony Bucco, executive chef of Uproot in Warren. "It's my nod to comfort food, One truly finds the elegance of this dish in its simplicity. The trick is to articulate the individual parts to create one amazing entrée.”
Seen in: Eat & Drink
NJ Hall of Fame Trivia Answers
April 16, 2010
Seen in: Jersey Living
Minor Leagues, Major Attractions
April 14, 2010
The cry of ‘play ball’ resounds throughout New Jersey.
Seen in: Jersey Living, Sports
Pulled Pork Rib Baguette
April 7, 2010
The pork is a play on the Vietnamese Banh Mi,” says Anthony Bucco, executive chef of uproot in Warren. “Mark Farro, my sous chef, and I spent quite a few days in New York City during the build-out for Uproot, buying equipment, flatware, and glassware. We spent a decent amount of time at Michael Huynh's restaurant, Baoguette. First, because it's spectacular, and second because it's cheap! The Uproot sandwich is our interpretation of a classic, sans paté, but with all the full flavor."
Seen in: Eat & Drink
Moroccan Meatballs with Mint Pesto
March 31, 2010
“These meatballs were inspired by my professional experience and by my interpretation of a family recipe--I have a Sicilian grandma,” explains Anthony Bucco, executive chef of Uproot in Warren. "I like them as a bar snack here at the restaurant because they are fried fresh, so they have texture (crispy outside, tender middle) -- in addition to having a salt content conducive to drinking! The flavor profile is unique and the flavors build as you chew. Bar food tends to be monochromatic, not the case with these! This is one of the few dishes on the menu that transcends season; they are featured year round at uproot.”
Seen in: Eat & Drink
New Faces NJ: Ethan Kempner
February 19, 2010
Young Marlboro actor brings energy to new Nickelodeon series.
Seen in: Jersey Living, New Faces NJ
Pan Roasted Sea Scallops, Scallion-Farro Risotto, Shaved Fennel and Red Onion Salad w/ Grapefruit Vinaigrette
February 11, 2010
This luncheon or light dinner menu is as healthful as it is delicious,” says Ryan DePersio, executive chef of Fascino in Montclair and the new Bar Cara in Bloomfield. “It’s also versatile. You can substitute red snapper or sea bass for the scallops, or Valencia or navel oranges for the grapefruit in the salad.”
Seen in: Eat & Drink
Pistachio Praline Bread Pudding
February 3, 2010
Warm bread pudding is one of winter’s most comforting desserts. This version, by Cynthia DePersio, pastry chef and partner at Fascino in Montclair, has the added pleasures of pistachio praline and challah bread. “It can be made ahead,” DePersio says. “Cool it completely, cover it and refrigerate it for up to two days. Then bring to room temperature, heat in a preheated 400 degree oven until very warm, about five to eight minutes.”
Seen in: Eat & Drink
Mascarpone Polenta Fries w/ Gorgonzola Fonduta
January 20, 2010
Few side dishes reach the cult status that the polenta fries do at Fascino in Montclair. They’re crispy outside, creamy inside, utterly addictive. Here executive chef Ryan DePersio presents the coveted recipe.
Seen in: Eat & Drink
Nurses’ Choice: Top Doctors Mehodology
January 13, 2010
For the Nurses’ Choice list of top doctors, the New Jersey Health Care Quality Institute (NJHCQI) commissioned an independent survey of the state’s nurses by the Polling Institute at Monmouth University in West Long Branch. All licensed New Jersey nurses were invited to make their choices through an online survey. A total of 801 nurses participated.
Seen in: Top Doctors