Tag Archives: Marilyn Schlossbach

Let’s Go Crazy! Chefs’ Crazy New Year’s Stories & ‘Crazy for Cookbooks’ Event

Midnight Madness: NJ Chefs Share Zany New Year’s Tales

Most of us get a little nutty when New Year’s Eve rolls around. But chefs – who have a loony job every day of the year – seem to go to extremes more than most. Here in the holiday 2015 issue of Edible Jersey (starting on page 71) I poll chefs around the state for their most memorable December 31st. They live up to their profession’s reputation in spades.

Edible Jersey cover holiday 2015

My thanks to Juan Mercado (One53), Ben Nerenhausen (Mistral), Christine Nunn (Picnic on the Square), Larry Robinson (Ceriello Marketplace, Medford), Marilyn Schlossbach (Langosta Lounge & others), & Chris Siversen (Maritime Parc & BURG).

‘Crazy for Cookbooks’ Panel Discussion at Princeton Public Library. Join Me & Other Food Writers, Chefs, Cookbook Authors, & Publishers

I jumped at the chance to participate in this fun evening, coming up on Wednesday, December 2, at 7 p.m at the Princeton Library:

Cookbook Panel Flyer RevisedThe event is free and will be followed by the participating authors’ book sale and signing. Attendees are encouraged to bring along their own personal favorite cookbook because there will be a photo booth set up where they can be photographed with it in tow. The resulting pics will be shared by the library on social media.

Uproot Review; Irish Julep Recipe; Agricola Opens; ‘Outstanding in the Field’ Comes to NJ; Edible Jersey Names Local Heroes

That’s a lot packed inside here – and yet there’s more. This post marks my 100th at dinewithpat! Thank you, thank you, thank you for the support and encouragement you’ve given me over the last 99. I’d be so grateful if you would help me celebrate by getting another food-loving friend to subscribe, or by following me on Twitter and Facebook. Yay me!

Uproot 2.0

This restaurant in Warren changed its focus and uprooted its menu (sorry; couldn’t resist) after its opening chef, Anthony Bucco, moved on to the Ryland Inn. Here’s my NJ Monthly review of the “new” Uproot, from the March issue. (Beer lovers will want to check out the cover stories as well.)

NJ Monthly cover mar13

For St. Patrick’s Day: No Green Beer Here!clipart shamrock

This year the folks at Salt Creek Grill in Princeton are saving us from that particular alcoholic monstrosity. Their alternative – the Irish Julep – is inspired. It’s made, predictably, with Jameson – but also with a particularly intriguing twist: Amaro Averna from Sicily. Here’s the recipe:

Salt Creek Grill's Irish Julep

Salt Creek Grill’s Irish Julep

Salt Creek Grill’s Irish Julep

1.5 ounces Jameson Irish Whiskey
¼ ounce Averna Amaro
½ ounce simple syrup
6 mint leaves
1 mint sprig
1/2 ounce water
Crushed Ice

Muddle mint leaves, simple syrup, and water in a highball glass.
Add crushed ice and Jameson Irish Whiskey.
Float Averna Amaro on top and garnish with mint sprig.

Breaking News on My Previous Breaking News: Agricola is Open

Agricola opening date

In my last post I reported that this long-awaited Princeton restaurant would open sometime in March. Well, that sometime is here: Sunday, March 10. Check out the opening menus at the Agricola website.

2 NJ Dates for ‘Outstanding in the Field’ Dinners

Last season, this company that mounts chef/farmer dinners around the country (and the world) in the middle of farm fields, on ranches, etc. did not hold an event in our fair state. This coming season, there are two of what they term “roving culinary adventures.” Tickets go on sale at the Outstanding the Field website on March 20th and, even at $200 a head, they sell out fast. Here’s a heads-up on the NJ dinners:

9/15 at Great Road Farm, Skillman (owned by Jim Nawn of Agricola). Chef is Josh Thomsen (Agricola) and farmer is Steve Tomlinson.

9/17 at Stonybrook Meadows, Hopewell (an equine and sustainable meats & produce farm). Chef is Laura Del Campo (an alum of elements in Princeton) and farmers is Anne Del Campo (her mom).

Congratulations to Edible Jersey’s 2013 ‘Local Heroes’

Here are this year’s award winners, selected by Edible Jersey magazine’s readers.  Well done & well deserved all. Cheers!

Sometimes you just gotta pop some Champagne.

Sometimes you just gotta pop some Champagne. (Photo credit: ganesha.isis)

River Horse Brewing Company, Lambertville (Beverage Artisan)
Matthew Gregg, Forty North Oyster Farms, Mantoloking (Farm/Farmer)
First Field, Princeton (Food Artisan)
Marilyn Schlossbach, Langosta Lounge, Asbury Park (Chef/Restaurant)
Basil Bandwagon and Natural Market, Flemington (Food Shop)
Hunterdon Land Trust, Flemington (Nonprofit)

MoonShine Review; Shore Eateries Needing Our Help; Burns’ Nights & Haggis in NJ

Is the intriguingly named MoonShine Modern Supper Club in Millburn more moonshine, more modern supper club, or neither? My review is in the January issue of New Jersey Monthly. Check it out here. NJ monthly cover jan13

The Jersey Shore’s Leading Restaurateurs Need Our Help

Marilyn Schlossbach‘s stable of shore favorites are mostly intact months after Sandy. But at least one, Langosta Lounge in Asbury Park, is not – and the big-hearted, community-minded Schlossbach, who has helped so many, now needs our help. Here’s how, via JerseyBites.com.

Same with Drew Araneo, whose Keyport restaurant, Drew’s Bayshore Bistro, is among my top shore picks. Find out how to dine well while helping him out at this fundraiser, via Table Hopping with Rosie.

Another way to help restore the shore goes down even easier: drinking beer. As you may have heard, Jersey’s own Flying Fish Brewery is debuting their brilliantly named Forever Unloved (F U) Sandy pale ale in February. You can nominate the Jersey relief organization that you’d like the estimated $50,000 it will raise to go to. To make a nomination, send the folks at Flying Fish an email by clicking here.

Celebrating Robert Burns’ Birthday in the Traditional Manner

English: Robert Burns Source: Image:Robert bur...

English: Robert Burns Source: Image:Robert burns.jpg Replacement of existing commons image with higher res version (Photo credit: Wikipedia)

That manner being a raucous, ritualistic supper featuring haggis, Scotch, bagpipes, toasts, poetry, dancing, and Auld Lang Syne. Burns Nights are held around the world each year on or around January 25 and if you’ve never been to one (in which case I pity you), I’m here to help.

Click here for a good description of the tradition. Then, below, check out places around the state where you can join in the festivities. If you’d rather celebrate at home, never fear: I provide a resource for buying that all-important haggis (grassfed, no less!). You know you’re dying to try it, with or without neeps and tatties.

Newark Firefighters at St. Patrick's Day Parad...

Newark Firefighters at St. Patrick’s Day Parade 2006 Belmar – Lake Como, NJ (Photo credit: Wikipedia)

Celebrations in NJ in 2013:
Summit: On Saturday, Jan. 26 at the Grand Summit Hotel, presented by the Clan Currie Society and the Rampant Lion Pipe Band. Click here for details.

Mount Laurel: On Friday, January 25, by the South Jersey Celtic Society. Click here for details.

Milford: On Monday, January 28 at the Ship Inn. Note, however, that the website asks for reservations by January 15 – so perhaps it’s too late. To check it out just in case you can still squeak in, click here.

Where to buy haggis in NJ: Bobolink in Milford
Until it went out of business, Stewarts of Kearny in Brick was the source. But this

Haggis neeps and tatties

Haggis neeps and tatties (Photo credit: Wikipedia)

year, haggis aficionados (that’s me and probably one other person) can actually get grassfed haggis at Jonathan White’s farm, better known for its cheeses and breads. I picked up a half-pound slice from the freezer on a recent visit for my own at-home celebration. Here’s the description that Charles, the helpful guy behind the counter, provided of Bobolink’s somewhat nontraditional take on this specialty:

“It’s a mixture of ground pork organs – heart, liver, kidney – plus beef heart and pork belly. These are mixed with oats, malt whiskey, and herbs and spices and stuffed, not in the traditional sheep stomach, but in a synthetic casing. The haggis is poached in the wood oven [used for bread baking] until cooked through. To serve, you just slice and pan-fry until crisp on both sides.”
I can hardly wait for the 25th to try it.