Tag Archives: Jamie Dodge

Princeton Restaurant Veterans Spread Their Wings; Lillipies Opening @ Princeton Shopping Center; Update on EDDY Awards Voting

New Restaurants from Familiar Names & Faces in Union, Asbury Park, & King of Prussia Mall

Jamie Dodge, Beverage Manager at Barrio Costero puts a finishing touch on his Hotel Nacional cocktail

Jamie Dodge, Beverage Manager at Barrio Costero, puts a finishing touch on his Hotel Nacional cocktail

Here in my June “Food for Thought” column in the Princeton Echo I have the scoop on the latest projects & whereabouts of folks like Jamie Dodge (formerly of Elements & Mistral), Derek Brousseau (One53 & Mistral), David Viana (Kitchen @ Grove Station & Battello), Carlo & Raoul Momo (Terra Momo Restaurant Group), and Scott Anderson & Steve Distler (Elements & Mistral).

Jen Carson Shares Plans for the June Opening of Lillipies, Her Bakery-Cafe on North Harrison Street

Jen Carson, Lillipies, courtesy The Princeton Echo

Jen Carson, Lillipies, courtesy The Princeton Echo

Besides the sweet and savory baked goods that have earned her a large following, Carson’s first brick-and-mortar spot will offer scratch-made soups, sandwiches, coffee, ice cream, and live entertainment. Details here, in my June feature story in the Echo.

There’s still time to vote for my EDDY-nominated story, “The First Ladies of Cape May!”

Dot Thompson & Lucille Burton. Photo by Aleksey Moryakov

Dot Thompson & Lucille Burton. Photo by Aleksey Moryakov

As I mentioned in my previous post, I am honored that my story from Edible Jersey is 1 of 5 nominees in the Chef Feature category of the EDDYs: the national writing awards of the 90 Edible Communities magazines. You can cast one vote a day every day from now through Wednesday, June 8th by clicking here. (As of this writing, my story had accumulated 66% of the votes!!!)

Drink It In: NJ’s Newest Brewery; Mistral Bar’s Mixologist; Rome’s (Literal) Food as Fashion Exhibition

Conclave Brewing Opens in Hunterdon County

Carl Alfaro of Conclave Brewing

Carl Alfaro of Conclave Brewing

My story at njmonthly.com  has the scoop on the brews (espresso milk stout; farmhouse ale, e.g.) and the buds (Carl Alfaro; Tim Bouton) behind Conclave, which opens its tap room on July 11 in Raritan Township/Flemington.

Jamie Dodge Mixes Up Magic at Mistral Bar

Jamie Dodge, courtesy Elements Princeton

Jamie Dodge, courtesy Elements Princeton

This longtime favorite behind the bar at Elements in Princeton has moved over to its newest sibling, Mistral Bar, which opened in June. The Witherspoon Street bar is adjacent to Mistral the restaurant and downstairs from the soon-to-reopen Elements. I interviewed Dodge about his plans and potions for the July issue of The Princeton Echo. Here’s the story:

It’s two weeks into the June opening of Mistral Bar and bar manager/master mixologist Jamie Dodge is playing with flowers. Not just any flowers, and not as garnishes for the inventive craft cocktails he gained a following for when he was behind the bar at Elements, sibling restaurant to Mistral before it closed for relocation. And decidedly not as table decoration. No, he is playing with ten garbage bags full of black locust tree blossoms, which he has personally collected. (They are said to taste like fresh sweet peas and, like peas, are available only for a short time each spring.) “I made black locust syrup three weeks ago and can’t wait to play around with it,” he says, excitement palpable in his voice. “It may go into one of the kambuchas I’m currently making.”

Dodge, 31, is known for incorporating hyper-seasonal ingredients into the infusions, tonics, tinctures, and bitters he concocts that find their way into his creations. This bigger stage – the old Elements bar seated 10, this space 38 – has earned him some perks: a freezer for such things as large ice cubes (“I don’t have to go downstairs!”), a dishwasher, extra storage space, two mirror-image work stations, and a self-proclaimed “beautiful” bar back. He characterizes his opening menu of nine specialty cocktails as streamlined. “The first couple of weeks I wanted to ease into things,” he explains. “It was kind of an interesting way to introduce folks to a new bar. The focus was on getting the bar itself up and running.”

Dodge has already tweaked that menu, but one cocktail that remains is the Damn Son, which he characterizes as “very refreshing and on the lighter side – citrusy and spicy.” It’s concocted of Averell Damson Plum gin, Velvet Falernum (“notes of clove”), fresh lime juice, and Tiki bitters, which has primary flavors of cinnamon and allspice. Another is the Gibstress, comprising Hayman’s Old Tom gin into which Dodge has infused saffron, Dolin Blanc vermouth, and housemade chamomile bitters. Instead of a cocktail onion as garnish, he uses pickled ramp bulb. “I went out and gathered bulbs in the spring and pickled enough of them to use as my version of a cocktail onion the rest of the year,” he says. He likes to instruct guests to first take a sip of the cocktail, then bite into the bulb, then take another sip. “They’re totally different experiences – totally different flavor profiles,” says this cocktail wonk.

Mistral Bar has its own 672-square-foot-space adjacent to Mistral, and is downstairs from the new Elements, which is scheduled to open within weeks. The flattened-by-the-Mistral-wind tree sculpture has been moved over from the restaurant and fits well with the beautiful bar top – a highly polished slab of dark, dramatically grained wood. The natural stone, wood ceiling beams, and muted colors that characterize Mistral’s rustic-modern vibe are carried over here.

Dodge is also in charge of the bar’s selection of craft beers (NJ & PA are well represented), which are available on draft, bottled, and in cans, while Element’s wine director, Carl Rohrbach, has curated a short but interesting wine list. Those who dine at the u-shaped bar’s 16 seats or at the hi-tops and regular tables surrounding it, which accommodate another 22, can choose from a menu of a dozen bar bites – some of which Mistral’s chef, Ben Nerenhausen, has created for the bar alone – and a selection of some of Mistral’s small plates and other specialties, including the Mistral burger.

Dodge no longer has duties at Elements per se. Says that restaurant’s executive chef, Scott Anderson, “What I hope for every one of Elements’ guests is that they come in, get a drink downstairs to try what Jamie has to offer, and then move upstairs and sit down to a tasting menu and see the vision I’ve been building. Other than that, there’s no overlap. I mean, we’re one company and I would like to think that everybody has the same vision and ideas, but they’re different experiences. What I find fascinating is watching each person’s creative process. And it all works together.” Anderson says he purposely “does not get in the way” of Dodge or Nerenhausen and has enjoyed “watching Jamie grow over the years.”

What does Jamie Dodge drink in his free time? “Personally I love gin,” he says. “My favorite right now is Barr Hill from Vermont and my favorite gin drinks are martinis and Negronis. I also like rye, and I’m a big beer guy.” And in the dead heat of summer, he might opt for something as simple as a glass of rose or “even a margarita.”

Fashion Made of Food

italyamonews.com

italyamonews.com

My thanks to Mary Ann Fusco for bringing to my attention an exhibition at Mercati di Traiano in Rome through November 1 that examines how food has served as muse to fashion designers. You don’t need to understand English to admire, as Mary Ann advises, the spaghetti necklace and licorice root and bread dresses depicted in this story in Italyamonews.

Elements Chefs’ Farmstand Pop-up; Stockton in the Fall; Review: Due in Ridgewood

Free Food & Drink! Scott Anderson & Elements Staff @ Z Food Farm

Diners sampling Elements' ever-changing spread at Z Food Farm

Diners sampling Elements’ ever-changing spread at Z Food Farm

That’s right: from 4 to 7 pm on Friday, September 26, chefs from Princeton’s acclaimed Elements restaurant will be cooking and grilling seasonal vegetables and other goodies at Lawrenceville’s organic Z Food Farm. I stopped by the first such pop-up in August – as did, oh, about 150 others – for this fabulous, fun, free event. Here’s a photo recap:

Scott Anderson of Elements at Z Food Farm

Scott Anderson of Elements at Z Food Farm

Chefs Scott Anderson and Mike Ryan dished up an amazing spread for sampling. On my short visit these included (among other things) fennel and Tropea onion salad with chrysanthemum; smoked, grilled tomato crostini with marigold vinaigrette; pizza with eggplant puree and Swiss chard; & watermelon with fresh cilantro.

The crew had jerry-rigged a cement-block grill, from which they also brought forth this yellow tomato and Swiss chard pizza:

Elements' pizza at Z Food Farm

Elements pizza at Z Food Farm

Meantime, Elements’ mixologist Jamie Dodge was shaking up impromptu libations using the farm’s herbs and fruits, including one that combined 2 kinds of watermelon, black lotus flower (!), ginger, and citrus juices.

Jamie Dodge, Elements mixologist, at Z Food Farm

Jamie Dodge at Z Food Farm

Anderson, Ryan, and Dodge kept pulling fresh produce from the farmstand bins. Ryan told me, “The product is so fresh, we just basically add extra virgin olive oil, salt, pepper, and a splash of Champagne vinegar.” Anderson added, “I believe in this farmer. With this produce, we do the minimum – and it’s at its prime right now.”

“This farmer” would be Dave Zaback. Here he is, with parents Alan & Lynn in the background:

Dave Zaback, Z Food Farm

Dave Zaback, Z Food Farm

I made a new veggie acquaintance that day: Mexican gherkins. Dave Zaback described their taste as “almost like pre-pickled cukes.” These marble-sized beauties are as crisp as fresh cukes, but do indeed have a hint of brine.

Mexican gherkins, Z Food Farm

Mexican gherkins, Z Food Farm

Elements is on hiatus while its new digs on Hulfish Street are being readied for an early 2015 reopening. For directions to the 9/26 tasting, visit the Z Food Farm website.

Z Food Farm

Z Food Farm

NJ Monthly’s (and My) Picks for Fantastic Fall Getaways

Reflections of the Past: Strolling the D&R Canal at the restored Prallsville Mills. Photo by Steve Greer, Courtesy of NJ Monthly

Reflections of the Past: Strolling the D&R Canal at the restored Prallsville Mills.
Photo by Steve Greer, Courtesy of NJ Monthly

In NJ Monthly’s October issue I turn the spotlight on the many charms of tiny Stockton, while others tempt you to Chester, Cape May, Crystal Springs Resort, and golfing at Renault Winery Resort.

Due (as in the Italian Number Two) in Ridgefield: My Review

And in that same issue read my 3-star review of Ridgefield’s Due restaurant, where Bergen County favorite-son chef Adam Weiss has teamed up with owner Chris Tarta. Weiss’s modern twists on Italian classics have been dubbed “Itali-Adam” by another accomplished Bergen County chef, Christine Nunn. (A new iteration Picnic, her terrific former Fair Lawn restaurant, is expected to open in October in Ridgewood, just a few doors down from Due.)