Tag Archives: Blue Point Grill

3-Star Khyber Grill; NJ Cheap Eats; Oysters & Mushrooms

Lots of reasons to visit the New Jersey Monthly website right now: NJ Monthly cover feb13

  • My glowing review of Khyber Grill in South Plainfield, an Indian restaurant that manages to set itself apart from its many kin along Oak Tree Avenue.
  • 74 places around the state to dine well for $15 or less. I contributed 11 of the entries to Cheap Eats, and I’d love to know your recommendations.
  • Your chance to vote for your favorite Jersey restaurants in the magazine’s annual restaurant poll.

Eat Oysters, Win a Trip for 2 to the Caribbean, Help Fight Cancer – All at the Same Time

Oysters, opened, ready for consumption, raw

Oysters, opened, ready for consumption, raw (Photo credit: Wikipedia)

 

Sunday February 3rd is not just the Super Bowl, it’s Oyster Bowl XIV, the big event before the bigger event. How many oysters can you down in 2 minutes? The all-time record is 102 (accomplished by a tiny woman, I think), but you’ll only have to beat the other contestants that show up for this year’s competition. You can always go and just watch (and catch a good meal), but there are tons of prizes in addition to the trip, and all proceeds go Komen for the Cure. Festivities run from 11 am to 2 pm at the Blue Point Grill in Princeton. Details – and to register as a contestant – here.

Shibumi Farm Mushrooms in the Spotlight at Brothers Moon

Shibumi Farm Mushrooms

Shibumi Farm Mushrooms

This is my second mention within a month of the fantastic cultivated exotic mushrooms of Princeton’s Alan Kaufman on my website – that’s how good they are. Chefs from New York (hello, Daniel Boulud) to DC have discovered them. You can get an idea of the range and quality at two special 4-course dinners starting at 6 pm on Wednesday, January 30 and Wednesday, February 20 at the Brothers Moon in Hopewell.

Dishes (including dessert) feature pioppino, maitake, lemon oyster and grey oyster, shiitake, and lion’s mane mushrooms. Cost is $49. Check out the full menu here.

Zagat NJ Needs You; Jack Morrison on 30 Years in Seafood Biz; A Better Food Label?; More

Are You One of Those People Who Bemoan the Ratings in the Zagat Survey?

Then here’s your opportunity to eviscerate that stale has-been that gets sterling ratings year in and year out, and to speak up on behalf of that hole-in-the-wall or cool new spot that has been unjustly overlooked by those (ahem) jaded restaurant critics. The voting on NJ restaurants for the 2013/14 guide is going on now through December 2. Just sign up here and have at it – and you’ll get freebies to boot.


Are you a fan of Princeton’s Blue Point Grill or Witherspoon Grill? It all Started 30 Years ago with a little fish market that could…

Jack Morrison
photo courtesy of princetoninfo.com

These days Jack Morrison is a restaurateur, real estate developer, shopkeeper, farmers market founder, and Princeton mover-and-shaker. He got his start three decades ago with a modest seafood market at the “dead” end of town in the middle of a recession. On the occasion of Nassau Street Seafood‘s 30th anniversary, Morrison explains how and why it worked then – and now – in my report in the current issue of US 1.

 

Speaking of Princeton: Congrats to Jammin’ Crepes

This signature 20-layer crepe cake filled with lemon blossom mousse took The People’s Choice award at the recent dessert competition sponsored by Corner House, the counseling agency for Princeton area young people and their families confronting substance abuse and other emotional issues. Jammin Crepe‘s owners Kim Rizk’s and Kathy Klockenbrink’s crepes are wildly popular at area farmers markets.

Is the US Ready for an Improved Food Label?

How to understand and use the US Nutritional F...

In case you missed it in last Sunday’s NY Times, here’s Mark Bittman’s proposal on how to develop a food label that is quick and easy to read (unlike the current sample above) and provides actual useful information. I like that the one he promotes incorporates the Slow Food ideal of food that is good (tasting), clean (of harmful chemicals, pesticides, etc.), and fair (to animals and to the humans who raise and process them.)