Neat Thoughts About Food, Wine, Travel & More
Just a short note to wish you a very happy Thanksgiving and to say how thankful I am to have your support with this blog and my crazy food adventures.
I’ll be spending the holiday with good friends and, I’m sure, over-indulging on delicious traditional foods.
All the best for a wonderful holiday.
Cheers,
Veronique
Chef Todd Villani
Fresh off its 2-year anniversary celebration, Terre à Terre has a new fall menu showcasing the freshest locally-sourced ingredients the area has to offer.
With input from his new Chef de Cuisine, Ralph Perrotti, Chef/Owner Todd Villani has crafted an autumnal menu featuring Nicolosi Black Berkshire Braised Pork Ramen, Goffle Road Farm Quail, Crispy Local Black Bass and Sfoglini Seasonal Porcini Trumpet Pasta.
If you haven’t paid Chef Villani and his welcoming team a visit or haven’t eaten at Terre à Terre in a while, call to reserve a table now.
Terre à Terre – 312 Hackensack Street, Carlstadt, NJ. 201-507-0500.
Cheers,
Veronique
A couple weeks ago, I was approached by Next Big Thing, the growers’ cooperative that produces SweeTango apples, about sampling some of the company’s product. While I don’t do a lot of product reviews, I was curious about an apple that could be better than my favorite – the Honeycrisp, so I agreed.
About SweeTango
SweeTango is the apple love child of mom – Honeycrisp, and dad – Zestar! This happened when University of Minnesota expert apple breeders “married” the Honeycrisp and Zestar varieties using time-honored horticultural techniques. Brilliant!
SweeTango apples are one of the first seasonal varieties to hit retailers and to appear in produce aisles around the country starting in September for a short season. My two beautifully-packaged apples arrived in pristine condition and seemed to glow in the box – kudos on packaging! The apples were medium in size with a pinkish/red exterior. A first bite revealed a white creamy flesh, a very crisp texture and extreme juiciness. The flavor was unbelievable – bright citrus flavors with a sweet honey finish.
SweeTango fans are urged to share the location of where they’re enjoying SweeTango apples via an interactive map accessible at www.SweeTango.com. Once there, fans can upload their favorite spot, share the location using hashtag #SpotSweeTango on Facebook, Twitter or Instagram. The real-time map will show SweeTango fans where they can find their favorite apple in the U.S. and Canada throughout the season. SweeTango fans can find more information about where to buy the tasty apples at www.SweeTango.com.
Cheers,
Veronique
Bracco Farms Field
Once again, Bracco Farms will be offering its popular CSA Program this season. The basic idea of Community Supported Agriculture (CSA) is that a farmer grows for a group of members who have purchased “shares” in the harvest. Members pay at the beginning of the season, when the farmer most needs the money. When the crops start coming in June, the farmer delivers a weekly (or bi-weekly as is the case with Bracco Farms) assortment of vegetables, herbs and some fruit. This is not a co-op, there are no wholesalers or distributors. All of your food dollars – 100% – goes to the person who is growing it.
I joined the Bracco CSA in 2014 and loved it on so many levels:
Anthony Bracco
New this year – customers have their choice of seven pick-up locations in northern New Jersey and also directly from the farm in Pine Island, NY.
A few facts about the Bracco Farms CSA Program:
You support sustainable local agriculture and get freshly-picked organic produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm (I highly recommend doing this) -establishing a personal connection with your food supply.
If you want to experience the organically-grown, beautiful produce grown at Bracco at your homes, sign up TODAY.
Cheers,
Veronique
Every few weeks, a group of us meet for dinner at a BYO (New Jersey’s great for those) and bring killer wines to share. This time, I opted to have the 5 couples over at my home for a summer dinner outdoors. The evening was spectacular, the food admittedly tasty and the wines just unbelievable.
Gnocchi in Sage Brown Butter
This was my menu:
Amuse-Bouche:
Gazpacho with grilled prawn
1st Course:
Watermelon and Feta salad
2nd Course:
Halibut
Gnocchi with sage brown butter
3rd Course:
Halibut wrapped in grape leaves over succotash with lemon butter sauce
4th Course:
Grilled tenderloin with mac & cheese
Dessert Course:
Crumb-Top Blueberry Pie and Key Lime Tart
Cheese Course:
Cheese course
The wine lineup was incredible with flavors still dancing around in my head. While it was a lot of work to prep for the party, I’m already looking forward to hosting the next one.
Cheers,
Veronique
Demetri Malk
i of beloved Table 8 and D’metri’s, is opening De Novo European Pub at the Upper Montclair Train Station in late August. The space was previously occupied by the defunct 12 West.
De Novo will be styled after the family-oriented casual pubs of Europe with menus created by Executive Chef Marika Villik, who headed the kitchens at Malki’s earlier restaurants. Guests can expect a recognizable and comforting menu with house-made breads, small plates, charcuterie, flatbreads, salads, burgers, house-made pastas, entrées and late-night bar bites. De Novo will also offer a selection of tempting housemade desserts created by Pastry Consultant Risa Magid.
The restaurant is housed inside an historic former train station and updated with rustic touches such as reclaimed barn wood tables and Provençal linens. Banquettes lining the dining room may be configured to accommodate parties of varying size, while the lounge features bar and communal seating. The space’s previous acoustic issues have also been addressed with the addition of sound-absorbing panels to minimize noise.
De Novo, Latin for “beginning again,” is an appropriate name for Malki’s new endeavor, which comes four years after selling the critically acclaimed Table 8 to concentrate on building a house in Westfield for his growing family and joining the service team at the much-lauded Osteria Giotto in Montclair.
“I’m modeling De Novo after the kind of places I want to go after a long day at work,” says 41-year-old Malki with enthusiasm. “Delicious food that appeals to everyone, fairly priced and presented with hospitality. I see commuters grabbing a bite and drinks with the family after the train pulls in; I also see a late-night scene with folks hanging out enjoying summer sangrias and signature cocktails.”
The focus at De Novo will be on value. Small plates range from $6-$15; entrées priced up to $20. Lunch and dinner will feature the same menu; special brunch menu offered on Sundays. De Novo will be open noon to 10 p.m. Sunday – Thursday and until 11 p.m. Friday and Saturday, with a late night bar bite menu offered until midnight daily.
De Novo – 275 Bellevue Ave., Upper Montclair, NJ 07043.
Cheers,
Veronique
To all my friends and fans, happy 4th of July!
I hope it’s a day filled with delicious food, drinks and friends/family.
Let’s celebrate Independence Day and be grateful to be Americans!
Cheers,
Veronique
Delivery Box
A couple weeks ago, I was offered a trial shipment of Blue Apron food through my blogging efforts. As an avid cook, I wasn’t sold on the idea of receiving “pre-packaged” food in the mail, but after reviewing the online program offered by Blue Apron, I decided to give it a go.
Delivery Ingredients
Blue Apron endeavors to make cooking fun and easy by providing clients all the ingredients they need to make a delicious meal in exactly the right proportions. The name Blue Apron comes from the apron originally worn by apprentice chefs in France – a symbol of lifelong learning in cooking.
Detailed Recipe
The fresh, seasonal ingredients are sourced from artisanal purveyors with emphasis on sustainable practices. Clients receive carefully-packaged ingredients (many not found in standard supermarkets) in a refrigerated box for ensured freshness. Clients choose their delivery days and can skip weeks where food delivery isn’t needed. Meals are based upon dietary preferences.
What I find super is that even novice (or pre-novice) cooks can achieve complete meals with little efforts. The week’s step-by-step recipes come with the food delivery and can also be accessed online. The original recipes help cooks create complete meals with 500-700 calories per serving that typically take less than 30 minutes to prepare. The pre-portioned ingredients help save time for clients and also help reduce waste.
Pan Fried Orange Shrimp
Prices for the service start at $9.99 per person per meal which might appear steep at first glance but isn’t once the first tasty meal is on the table. The first dish I prepared using my Blue Apron delivery was the
To get started with the program, please click here. It’s a great way to learn how to cook healthy meals for the family without the worry of recipe testing.
Cheers,
Veronique
Chef John Greeley
Photo credits: CSR
Crystal Springs Resort welcomes John Greeley as its new Executive Chef. Greeley joins Crystal Springs from the famed ‘21’ in New York City, where he ran all the restaurant’s dining operations. In his new position, Greeley oversees all the resort’s restaurants, including Crystal Tavern, Springs Bistro and the seasonal outdoor Chef’s Garden restaurant (which opens for the season on Memorial Day).
Greeley grew up in Ridgewood, New Jersey in a large extended family with a strong food culture. Trained as an artist with a BFA in Painting and Sculpture, he brings an artistic touch to his local, seasonal cooking. While studying for his art degree in Savannah, Georgia, he became versed in Southern cooking and low-country cuisine in the kitchen of Gerry Klaskala’s 45 South. After graduating, he returned to New York and began working at New York’s legendary ‘21’ under chef Michael Lomonaco. In his 12 years at ’21,’ John rose through the ranks and, in 2007, was named Executive Chef. During his tenure there, he revitalized the menu to much acclaim.
For the seasonal re-opening of the outdoor Chef’s Garden this Memorial Day weekend, Greeley is creating an all new, Southern-inflected menu that highlights the wood-fired grills and smokers in the restaurant. (There is no gas in the outdoor kitchen – only open flame cooking on grills, spits, smokers and in a wood-fired oven.) The Chef’s Garden operates seasonally from Memorial Day until late September.
Crystal Springs Resort – One Wild Turkey Way, Hamburg NJ.
Cheers,
Veronique
Anthony Bracco
At a farm-to-table dinner at Escape Montclair late in 2013, I was fortunate to meet and spend time with Anthony Bracco, Owner of Bracco Farms in Pine Island, NY. While Anthony helped explain the variety of produce used in the 5-course dinner, I learned that his produce is organic, is never grown from GMO seeds and never gets treated with commercial pesticide or herbicide. I also learned that Bracco Farms offers farm-fresh vegetables through a Community Supported Agriculture program.
Community Supported Agriculture (CSA) is a concept where a farmer grows for a members who have purchased “shares” in the farmer’s harvest. Members prepay at the start of the season when the farmer needs money for harvest purchases like seeds and other materials. Weekly or bi-weekly deliveries of vegetables, herbs and fruit are made by the farmer as crops start coming in, typically in June.
Bracco Farms Field
Not only do members benefit from having freshly-picked organic produce at reasonable prices all season, they help support sustainable local agriculture also.
The Bracco Farms CSA will run from June 3, 2014 until November 4, 2014 with a bi-weekly pick-up in Cedar Grove every other Tuesday between 4pm and 8pm. The deadline to sign up is May 31, 2014 but clients can sign up after the start of the deliveries at a pro-rated price.
The cost of a full share is $550.00 and is enough vegetables for four people.
The cost of a half share is $300.00 and is enough for two people.
“We have many new varieties of produce this year among them are leeks, three varieties of onions, red choi, radicchio, celery, broccoli and broccoli rabe, red cabbage, purple snow peas, a new variety of sweet corn, yellow and purple string beans, four new varieties of radishes, more varieties of heirloom tomatoes including “Radiator Charlie’s Mortgage Lifter”. I’m also excited to have five varieties of beets, edible flowers and watermelons – as always started from non-GMO organic seeds. We are also expanding our herb selection to include chervil, dill and fennel in addition to our basil, cilantro and parsley,” said Anthony Bracco during a recent interview.
Bracco Farms CSA Box
Typical early season offering: peas, kale, arugula, spinach, lettuce, escarole, turnips, parsnips cilantro, basil, dill, parsley and more.
Typical late season offering: tomatoes, peppers, eggplant, squash, corn, onions, carrots, beans, beets and more.
View and print the 2014 Season CSA membership form.
For more information please visit the Bracco Farms CSA Page on Facebook.
CLICK THE ICON BELOW FOR A DENVILLE PICK UP CSA FORM
Full shares can also pick up at the Denville Meat Shop. A one time $25.00 site charge is also included. Click here for the Denville pick up form.
Enjoy the very best produce this summer.
Cheers,
Veronique
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