Author: Suzanne Zimmer Lowery
Guys! Learn the Way to a Woman’s Heart!
September 24, 2012
The class Rama Ginde will teach on Oct. 9 will have “a very sexy vibe,” she says. “We want people to just have fun, enjoy, let loose. We want to show the connection between food and feelings, food and love.”
Seen in: Soup to Nuts
Think You Can Hold Your Beer? Then Rise and Stein!
September 16, 2012
You know that Oktoberfest means beer, schnitzel and oom-pah bands. That is the easy part. But there is also a hard part, the part that separates the strong from the weak (regardless of gender). It requires steely determination and superhuman indifference to pain. It is Oktoberfest’s ultimate test. Masskrugstemmen!
Seen in: Soup to Nuts
A Peachy Idea Helps a Good Cause
September 10, 2012
When the Food Bank of South Jersey discovered that one local peach farm was tossing out nearly a million undersized and blemished peaches every season, the seeds of a brilliant idea began to germinate.
Seen in: Soup to Nuts
The Few (Okay, Many), the Proud (Unless the Souffle sinks), the Indebted (Bet on It): the Culinary School Students
September 4, 2012
Cooking up dreams of running a highly-rated kitchen, restaurant or TV food show, a lot of people in this tenuous economy are applying to cooking schools. Most are in for a boot-camp experience with an ivy league price tag, as two NJ students can attest.
Seen in: Soup to Nuts
Getting Granular With the “Salt Junkie”
August 27, 2012
Kimarie Santiago, 34, a self-professed "salt junkie," does magical things with the world’s oldest flavor enhancer. Her latest creation is ‘Krossed Keys,’ a rich black-truffle salt that she calls her “dirty habit.”
Seen in: Soup to Nuts
Where to Find Exotic Ice Creams
August 20, 2012
In Italy, you can have artichoke ice cream; in France creamy caviar. Asia pushes the limits with chili pepper, chicken wing and octopus flavors. One shop in Venezuela is even rumored to make spaghetti-and-cheese ice cream. But you don't have to risk jet lag to try bizarre, or just unexpected, ice creams. Here's where to find them in Jersey...
Seen in: Soup to Nuts
You all know the adage, "If you can't stand the heat, get out of the kitchen." On the first episode of the Food Network’s new season of “Extreme Chef”--Thursday, August 16th at 10 pm--Montclair chef Lance Knowling and his six competitors discover there is no escaping the heat. That's because their kitchen, if you can call it that, is actually the blazing California desert.
Seen in: Soup to Nuts
The fresh flavors of New Jersey produce and seafood will cross the Hudson this Thursday for a “Garden State Bounty” dinner prepared for 70 guests by chef Corey Heyer of the four-diamond Bernards Inn in Bernardsville. Says Heyer, a Shore native, “All the items on this menu I have caught, harvested, picked, cooked, eaten and celebrated with.”
Seen in: Soup to Nuts
Putting the Aha! in Baja
July 30, 2012
Hungry beachfront strollers in Sea Isle City tired of pizza and pork roll should flock to Baja Blend, a beach grill with a healthy, delicious menu featuring items like fish tacos and Ahi tuna burgers.
Seen in: Soup to Nuts
Laid Off, She Got Herself in a Jam
July 23, 2012
When Kim Osterhoudt of Belle Mead talks about a ‘jam session,’ there are no musical instruments involved. Instead, Osterhoudt, 56, owner of Jams by Kim, uses her creative juices to produce up to 18 flavors of all-natural, preservative-free, sweet and savory jams, jellies and preserves.
Seen in: Soup to Nuts