Tag Archives: Blue Point Grill Princeton

From Dishwasher to Exec Chef; Upcoming Events: 1 on Nature & Creativity & the other, Halloween Fun; News re Brick Farm Tavern & First Field Ketchup

3 Princeton Area Chefs Tell Their Stories of Working Their Way from the Bottom Rung to the Top of the Restaurant Kitchen Ladder

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For the 2016 Harvest Dining issue of US 1, I approached executive chefs at 3 of the Princeton area’s most popular and revered food establishments for the stories of how they navigated their way from the lowest to the top position. That all 3 are Hispanic immigrants with no English at the start speaks volumes. (Donald T***p please take note.) Read about the journeys of Juan Mercado of One53, Jose Lopez of Nassau Street Seafood, and Edgar Urias of Blue Point Grill here.

 

Nature-as-Muse Workshops at Princeton’s Mountain Lakes Preserve Feature Successful Perfumer, Food Artisan, Graphic Designer, and Poet

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Gab Carbone of the Bent Spoon, Courtesy Princeton Echo

The bad news is that this series of October workshops mounted by Friends of Princeton Open Space is sold out. The good news is there probably will be more to come. So if you’re interested in upping your creativity quotient, check out this unique series of open-air walks and a related workshop. Each is led by a different successful professional on four consecutive Sundays: a perfumer from Firmenich (scent), an independent graphic designer (color), a poet (words), and the inimitable Gab Carbone of the Bent Spoon ice cream shop (flavor).

I share all the fascinating details here, in the October issue of the Princeton Echo. Bonus: Get to know Princeton mover-and-shaker Fran McManus, the genius behind the workshops.

Halloween Fun for Grown-ups and New Milestones for Brick Farm Tavern and First Field (the NJ Ketchup Folks)

Food for Thought logoCheck out my “Food for Thought” column in October’s Princeton Echo for details on:

  • Tre Piani & Planet Apothecary teaming up for their Witches & Warlocks Ball
  •  Menu details for the upcoming (and already sold out) dinner at the Beard House by Brick Farm Tavern Chef Greg Vassos on October 22
  • The newest product from the First Field Jersey Ketchup folks which surprised even owners Theresa Viggiano & Patrick Leger in its popularity. (Hint: it’s not ketchup)

Nina’s Waffles Coming to Princeton; Highly Recommended: Nektar in New Hope; Babeth’s Feast Frozen Gourmet

Nina’s Authentic Liege Waffles & Housemade Ice Cream: in New Hope, Doylestown, Sergeantsville and now Princeton

If you’re a fan of Liege waffles – made from yeasted dough instead of non-yeasted batter and caramelized with pearl sugar – you know they’re hard to come by. When Nina’s Waffles & Ice Cream opens its doors on Nassau Street come mid-April, these delicacies will become available to Princetonians. Along with a rotating roster of 130 housemade ice creams will be a menu of savory options, all created by Nina’s co-owner and chef, Shawn Lawson. If that names rings a bell, find out why, here in my interview in the April issue of The Princeton Echo. 

Nektar in New Hope

I’m just going to come right out and say it: there are a lot of mediocre restaurants in New Hope. So when Nektar on West Mechanic Street was recommended by a trustworthy acquaintance, I jumped on the chance to try this modern, Mediterranean-influenced bistro that focuses particularly on pairing its small plates (in reality, mostly medium plates) with a smart selection of wine, beer, and whiskeys.

My friend did not lead me astray. I was doubly lucky in that my dinner coincided both with Lambertville-New Hope restaurant week and a 24-hour long taste of late spring weather (in March!), that allowed us to dine on the patio, right alongside the river and across from the Bucks County Playhouse.

There were three of us, so we got to try every dish but one on the $25, 3-course special menu. (There was also a $35 option, and both came with optional $20 wine pairings.) Each dish was tasty, interesting, and beautiful, and went well with our chosen bottle: Il Cacciatore di Sogni “Rosso Conero” DOC montepulciano for $32. Here are the delicious details.

Course 1: Pre-appetizers? (If so, pretty hearty and sizeable)

Goat cheese & potato croquettes with roasted red pepper sauce. Nektar, New Hope

Goat cheese & potato croquettes with roasted red pepper sauce. Nektar, New Hope

Meatball sliders with fonina & basil. Nektar, New Hope

Meatball sliders with fonina & basil. Nektar, New Hope

Avocado yogurt dip w/za'atar-spiced pita chips. Nektar, New Hope

Avocado yogurt dip w/za’atar-spiced pita chips. Nektar, New Hope

Course 2: Appetizers?

Warm goat cheese-potato parfait w/olive & arugula. Nektar, New Hope

Warm goat cheese-potato parfait w/olive & arugula. Nektar, New Hope

Bacon-wrapped dates w/almonds & roasted red pepper sauce. Nektar, New Hope

Bacon-wrapped dates w/almonds & roasted red pepper sauce. Nektar, New Hope

Italian grilled cheese (provolone, fontina, Parmesan) w/roasted tomato & pesto mayo. Nektar, New Hope

Italian grilled cheese (provolone, fontina, Parmesan) w/roasted tomato & pesto mayo. Nektar, New Hope

Course 3: More substantial small plates?

Chicken thigh (coq au vin style) w/pappardelle pasta. Nektar, New Hope

Chicken thigh (coq au vin style) w/pappardelle pasta. Nektar, New Hope

Spicy lamb merguez sausage w/pita, avocado tzatziki, onion, & tomato. Nektar, New Hope

Spicy lamb merguez sausage w/pita, avocado tzatziki, onion, & tomato. Nektar, New Hope

We also had a timbale of baked pasta and finished off our meal by adding on a big goblet of decadent chocolate pudding with whipped cream. I should also mention that our server, Jessica, was delightful, responsive, and very well informed. To repeat myself: Nektar Wine, Beer, & Whiskey Bar is highly recommended.

Babeth’s Feast, NJ Sea Salt, Blue Point Grill Expansion

Frozen gourmet that’s not an oxymoron? Sea salt harvested off Barnegat Light that rivals Maldon?? An expansion of a popular Nassau Street restaurant in a space that seemingly can’t hold any more???

All is explained here, in my “Food for Thought” column in the April issue of The Princeton Echo.