Gary Fisch on Why & How He’s Added a 4th Gary’s Wine & Marketplace to his Stable
Fisch, who was named 2014 Retailer of the Year by Market Watch, has planted a flag at the Nelson’s Corner shopping center on Route 206 at Amwell Road. For now it’s a pop-up, while a new 9,000-square-foot space is being readied. I met him there to get the scoop on what he has in mind for the Hillsborough store and his $50 million business. Here’s my story in the December 10 issue of US 1. Oh yes: the interview also includes a wine tasting.
Couples who Live, Love, & Work Together in the Food Biz
For my final 2014 “In the Kitchen” column, in the December 12 issue of the Princeton Packet I asked 4 couples who toil in Princeton area eateries to open up on what it takes to keep the spark going when you both live together and work side-by-side in the crazy world of food and dining. Their candid responses far exceeded my expectations. A big thank you goes out to the first 2 couples I spotlight:
Rory & Aaron Philipson of Blue Bottle Cafe in Hopewell:
Lauren Sabogal & Frank Caponi, she the owner/chef of Buttons Creperie and he sous chef at Teresa Caffe in Princeton:
Baumkuchen: It’s new to me!
Are you familiar with this German Christmas tradition, which translates as “tree cake”? The cake is made on a spit (!) and takes its name from the appearance of the resulting layers, which do indeed resemble the concentric rings of a tree:
I was introduced to the baumkuchen pictured above when a friend from Hamburg hand-carried some over direct from her hometown to share at a recent brunch in Princeton. I was smitten by its appearance, taste, unique preparation, and history. (Apparently it was popular at weddings in Frankfurt and Nuremberg as far back as the 15th century.)
In an incredibly labor-intensive process, the layers are built up one by one, as the baker applies a thin coat of batter with a brush, and lets it bake just enough so that the next layer of batter will adhere to it. Historically, baumkuchen was made on a special rotating, wood-fired spit, as some still are today. Each layer is so so thin that by comparison those of a dobos torte seem positively gargantuan.
When the baumkuchen is finished baking, it’s removed from the spit (hence it has a hole in the middle) and is often covered with chocolate couverture, as this one was. The cake tasted like it had almond paste or marzipan in the batter, which is also traditional. The resulting layers were rich and dense, yet still so light that I couldn’t stop eating it.
I came up short on finding a bakery in NJ that sells German-style baumkuchen, although, amazingly, there’s a Japanese iteration (“baum roll”) sold at Mitsuwa Marketplace in Edgewater. This reflects just another part of the cake’s fascinating history.