Author: Suzanne Zimmer Lowery
Roll Your Own! (Pasta, that is.)
July 8, 2013
In Italian, “a mano” means “by hand,” and on Thursday, July 18th, at A Mano, a Neapolitan trattoria and pizzeria in Ridgewood, you can get your own hands on some fresh dough and learn how to roll out, cut and turn it into a number of delectable pasta dishes.
Seen in: Soup to Nuts
Ten years ago, Stanley Rak of Whitehouse Station was feeling uneasy watching his little grandchild's mouth and fingers turn bright orange from eating a popular, crunchy, neon-colored snack. When the boy turned cranky and agitated within minutes of consuming the treat, Rak had an epiphany.
Seen in: Soup to Nuts
When Eat!Drink!Italy! premieres on public TV July 6th, Rumson’s own Vic Rallo will be seen on the border of Germany and Italy, touring one of Mussolini’s secret World War II underground bunkers, now home to aging wheels of artisanal Pecorino, Fontina and Gorgonzola.
Seen in: Soup to Nuts
Village Green
June 21, 2013
When he set out to open his first restaurant in 2011, Kevin Portcher wanted to cook New American, yet honor his German roots. Suzanne Zimmer Lowery samples the results.
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Farm-to-Supermarket in 24 Hours (or Less)
June 17, 2013
When you grab a head of romaine or packet of herbs at the supermarket, “it could’ve taken five to seven days” to go from the field to the store, says Paul Kneeland, VP of Produce and Floral for the 23 Kings Supermarkets in New Jersey. Kneeland wanted to better that—and has, by a lot, with “Local Fresh 24/7."
Seen in: Soup to Nuts
A Slice of Korean-Jewish Comedy at Nosher-Rye
June 10, 2013
Stand-up comedienne Esther Paik Goodhart of Demarest points to a grocery shelf stacked with Spam, calling it “the canned meat of our people.” Daughter of a Korean-American minister, Goodhart converted to Judaism and now teaches Hebrew school. Her schtick can't help but raise the question, Which people?
Seen in: Soup to Nuts
A Heartbreaking Work of Staggering Hot Sauce
June 3, 2013
When Johnny McLaughlin was selling supplies to tattoo parlors (he sports “a significant amount” of ink himself), or eking out a living as a visual artist, he never imagined he would win the inaugural episode of CNBC’s new Crowd Rules.
Seen in: Soup to Nuts
One Chef’s Declaration of Independence
May 28, 2013
Chef Patrick Yves Pierre-Jerome's food has been hailed almost everywhere he has cooked in his 30-year career. Yet he has endured too many days like the following: Arriving for work one day and discovering that the restaurant doors have been bolted shut.
Seen in: Soup to Nuts
What started as a one-time party thrown by a Good Ole Southern boy who was homesick and spice-deprived, has turned into a Jersey exclusive paying homage to the saucy rhythms and spicy flavors of the bayou.
Seen in: Soup to Nuts
Melody Kettle, who lives in Montclair, has something in common with Wolfgang Puck, Emeril Lagasse, Mario Batali, Chez Panisse, the French Laundry and even Georges Auguste Escoffier, "the king of chefs and the chef of kings." Each has been inducted into the Culinary Hall of Fame.
Seen in: Soup to Nuts