Author: Daniel Loughmiller

Recipe: Snow White Cosmo

November 13, 2012

Created by Ted Stampoulos of Martini Bar & Bistro, in Millburn.

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Created by Evelyn Ciszak, Thomas Ciszak and Jessica Sanders of Chakra, in Paramus.

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Created by Joe Donohue and Danny Neff of the Kolo Klub, in Hoboken.

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Created by Michael Neff and Kenneth McCoy of Kolo Klub, Hoboken.

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Created by David Hohensee of The Turtle Club, Hoboken.

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"Boeuf bourguignonne, as you can guess from the name, is a beef dish from the Burgundy region of France," says Claude Baills, chef/co-owner of Chef's Table in Franklin Lakes. "It's a very slow-cooked stew. The slow cooking is what ensures complete tenderness of the meat. It is truly French comfort food, but it was not well known in the U.S. until Julia Child made it popular in the 1970s."

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Everyone can identify with mac-and-cheese from Mom's kitchen,” says Jeremy Einhorn, executive chef of the Blue Pig Tavern in the Congress Hall Hotel in Cape May. “Topping it with crab makes it decadent, and since we are only steps from the ocean, it’s also a natural pairing. We use three different cheeses to further set it apart.”

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O.G. 1924 Hotel Caesar Salad

September 19, 2012

"I did a lot of research on classic steakhouse dishes,” says Marc Forgione, executive chef/owner of the American Cut steakhouse at the Revel in Atlantic City. “I wanted to bring them back to their true origins. So I looked up Caesar Cardini’s original 1924 recipe from Tijuana, Mexico, and based my Caesar salad on that. We even chop it tableside like they did in 1924."

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Mushroom Soup

August 16, 2012

"This soup started as a fall/winter item," says Brian Held, chef/owner of Brian's in Lambertville. "But its popularity and demand has encouraged me to put it on year round. It is selling better than ever in these dog days of summer, beating out much lighter choices literally about 6 to 1. Go figure. Braised leeks and a drizzle of white truffle oil send this over the top...haunting."

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I developed this dish to be a playful appetizer and a play on Mrs. Paul’s, hopefully with much more style and flavor,” says Brian Held, chef/owner of Brian’s in Lambertville. “I chose fennel and aioli to push a Provençal feel, which also helps define the style of my restaurant.”

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