Created by Francesco Palmieri of the Orange Squirrel, Bloomfield. ...
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Created by Joseph San Philip and David Macy of Moonshine Supper Club, Millburn. ...
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Created by McLoone's Team, McLoone's Boat House, West Orange. ...
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Created by Joe Landolfi of Upstairs, Montclair. ...
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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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Dipping Twinkies, Oreos, pretzels and Chips Ahoy in chocolate has Brittany Starr, 25, and her fledgling company, Crave, dipping toes in the big time. ...
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I sampled this dish in Mexico many years ago while on vacation with my wife, Yvonne,” says Frank Falivene, executive chef of MoonShine in Millburn. “I fell in love with it, so I added it to MoonShine’s Sunday brunch menu. It's so simple even my son, Marco, who’s 13, can make it. There are many variations. I've seen it done with refried beans, different types of cheese, red or green salsas. You can put your own twist on it."...
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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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"Tarte Tatin was created in the 1800s at the Hotel Tatin in a small town in France," explains chef Claude Baills, co-owner of his wife, Dolores, of Chef's Table in Franklin Lakes. "It was actually a mistake—the chef overcooked the apples for an apple pie. Trying to save it, she put the crust on top of the apples and baked it. It was an instant hit. I prefer a mixture of apples and pears for a richer flavor."...
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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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Created by a Montclair couple, bottled, all-natural Joe Tea sells well from Chile to China. It’s a big hit in Vermont. Now it’s finally catching on here. ...
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"Chef Marc and I wanted to base the desserts on things you remember from childhood,” says Mallory Staley, pastry chef of Marc Forgione’s American Cut, the steakhouse at Revel in Atlantic City. “A chocolate chip cookie had to make it on there, and it had to be the best you ever ate. Well, let me tell you, Mrs. Fields has nothing on me!”...
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One night after service, I rented a party bus and brought the entire staff to [meat purveyor] Pat LaFrieda's place in North Bergen,” says Marc Forgione, executive chef/owner of the American Cut steakhouse at the Revel in Atlantic City. “There I saw these thick ribeyes with a large bone sticking out of them, and was told it was called a Tomahawk Chop. I immediately decided that I needed to serve them at my restaurants.”...
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When we were trying to come up with a cool presentation for glazed carrots, we saw we had these beautiful, giant carrots, and it just didn't seem right to cut them up,” says Marc Forgione, executive chef/owner of the American Cut steakhouse at the Revel in Atlantic City. “So we decided to serve them in their natural beauty and shape. People seem to get a kick out of them.”...
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"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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This recipe is pretty involved, and may not be for the novice baker,” says chef Travis Anderson of Upstairs in Montclair. “But I think it is worth the time and effort. Don’t think of it as a challenge, but as a learning experience. It’s a super cake.” ...
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