Talk about a mixed bag! Today’s post runs the gamut from coq au vin and crispy pork riblets to authentic ramen and hard-to-come-by Italian-style breast of veal. Oh yes: and how you can experience collecting nectar like a bee.
Inaugural Video of Griggstown Farm Chicken Channel Features Chef Chris Albrecht of the Ryland Inn
The folks who raise Griggstown’s chickens and other premium, all-natural birds have launched a YouTube channel that has New Jersey’s top chefs demonstrating how to put those birds to excellent use, and pairs each video with related special offers. I sat in on the first taping and got the behind-the-scenes scoop while Albrecht demonstrated making coq au vin. My full report here, in the March issue of The Princeton Echo.
A Second Mistral Opens in Newly Expanded King of Prussia Mall
The folks behind Princeton’s popular Elements and Mistral restaurants – Steve Distler & Scott Anderson – opened their second Mistral on March 1st, across the river in Pennsylvania. As I reported a few months back, chef de cuisine for this newly constructed space is Craig Polignano, who left the Ryland Inn (and moved to Conshohoken) to take the post.
The bright and airy restaurant is larger than its older sibling – 111 seats inside and 48 outside – but just as stylish, although with a different aesthetic, dominated by pale, whitewashed wood tones accented with bright azure.
Below are highlights from my first meal there. Three of us shared seven dishes, each so impressive that it was hard to pick favorites. The menu structure is mostly small plates (like its Princeton forebear), but the selections are unique to KOP. If you go: locating the restaurant is tricky. It’s next to Nieman Marcus. Look for the sign for Grand Lux Cafe – Mistral is below.
My Food for Thought column in March’s Princeton Echo is chock-full of happy finds, including:
A don’t-miss, 3-course ramen meal prepared by an expert is coming up for one night only inside Princeton’s Nomad Pizza restaurant. Here are pics from a previous one:
A Central Jersey Italian restaurant offering roast breast of veal that beats my own mother’s version. Here’s a pic from the meal that won me over:
Think you know all about how bees gather nectar? I guarantee you’ll be gobsmacked by what you didn’t know at this small but captivating display in Ewing at The College of New Jersey.
All details here.