Highly compatible in business (if no longer in marriage), Chris and Sharon Egan spread happiness to patrons of their popular Irish pubs. ...
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For the best Jersey chefs, fresh, local, sustainable, and farm-to-table are not just buzzwords but delicious keys to creativity, style, and value....
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"Until now, employees of Bally’s Atlantic City have enjoyed this Italian version of chili themselves in the employee dining room they’ve named Breakaway Café," says the cafe's food service director, Rolf J. Weithofer. "Hot and sweet Italian sausages are matched with such Mediterranean favorites as cannellini beans, cremini mushrooms, and roasted garlic to make a hearty, spicy stew to enjoy year-round."...
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"Eggplant stars in this class act of a soup with a supporting cast of flavorful ingredients, says chef David Suscavage of the Waterfront Buffet at Harrah’s Resort, Atlantic City. “Roasted eggplant soup is a family favorite and a great summer soup. The firmness and earthy flavors of the eggplant make for a versatile ingredient in the kitchen. This soup can be served piping hot or finished with fresh cream and served chilled.”...
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"Bring a touch of Italy to your table with these chips," says chef Maurizio Dimarco of Arturo’s at Bally’s Atlantic City. "Their deep, rich color will add a spark to your meal, and their flavor will complement other foods. Tomato confit chips are a great garnish for salads, entrées, and appetizers.”...
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I actually came up with the risotto recipe first, “ says executive chef David Drake of Alice’s Restaurant in Lake Hopatcong. “I added the sauce and snapper later. I was inspired because my future wife was present when I needed to feed five employees—I really made it for her. I was so in love with her I wanted to impress her with something really wonderful and spontaneous, so I made the risotto.”...
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Communal dinners become a Jersey City baker’s recipe for success. ...
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A Jersey student travels to Italy and learns to cook authentic Italian. ...
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Lemon verbena is a very pungent, lemon-flavored herb that you can use for tea or for baking,” says Mimi Wood, executive chef of The Washington Inn in Cape May. “I grow it in my garden. Our pastry chef, Kathy Pastiu, created this panna cotta for a cooking demonstration. It’s a light dessert, even though it’s made with heavy cream, and the lemon verbena adds a different note to it. Usually panna cotta is vanilla, orange, or plain cream.”...
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"This signature dish has been on the menu several years now," says Mimi Wood, executive chef of The Washington Inn in Cape May. "The dish reworks a braised beef and rigatoni that I had done at home. I wanted something more special for the restaurant, so I used lamb and cencioni. It is important when braising any meats to cook them 'low and slow' to ensure the meat is fork tender and juicy."...
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"This appetizer is on the menu in spring, when fresh wild ramps and baby leeks are available from Chester County, Pennsylvania," says Mimi Wood, executive chef of The Washington Inn in Cape May. "It is a classic Spanish combination of wood-grilled smoky leeks and a slightly spicy, garlicky, smoky red pepper sauce." ...
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I like this recipe for crab cakes because there are no bread crumb fillers,” says executive chef David Drake of Alice’s in Lake Hopatcong. “I also like to use Maine crabmeat, which is often the meat from Peekytoe crabs, rather than the usual Dungeness or Blue crabs. Maine crabmeat is flaky, not lumpy. This is a perfect spring/summer dish--the hot, crunchy crab complements the cool and crunchy jicama. Add a glass of refreshing Spanish wine—like Albariño.”...
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Pillsbury Bake-Off winner Sue Compton's million dollar recipe....
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"Grilled quail reminds me of when my family used to go to Portugal and rent a villa and cook on a little habachi grill," says David C. Felton, executive chef of Ninety Acres at Natirar. "One time me and my dad came back from the market with 2 kilo of quail and shrimp for a family of five!! It was enough food for three days, but a great memory."...
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Baker Sue Compton created a dessert called "Mini Ice Cream Cookie Cups" and won $1 million dollars...find out how she did it. ...
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Some say no, yet most pastry chefs are women. Here’s why....
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"Rhubarb soup is a simple, easy way to get spring into a dessert," says David C. Felton, executive chef of Ninety Acres at Natirar park in Peapack-Gladstone. "Rhubarb is at its peak right now in Jersey and has a wonderful tart flavor that lends itself to basic preparations. This recipe is a take on pavlova, a classic dessert of fruit, whipped cream and meringues."...
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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.”...
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I love peas, all types--sugar snaps, snow peas, English peas, black-eyed peas, cow peas, you name it,” says David C. Felton, executive chef of the Ninety Acres restaurant at the Natirar resort in Peapack-Gladstone. “I like to eat them raw, sautéed, in salads, pastas, pot pies, mashed, as soup--I could go on and on. I think you get the idea I love peas, and for this recipe wanted to highlight a simple way to cook them.”...
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Shortbread is definitely a throwback to times past,” says Mark Farro, sous chef in charge of pastry at Uproot in Warren. “We focus more on the accoutrements and less on the shortbread itself. The freshness and sweetness of the berries comes forward on the palate to balance the natural levels of acidity in the fruit. This dessert will not burden you with unnecessary calories. However, it will satisfy your sweet tooth.”...
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