Tag Archives: Maritime Parc

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.

Thanksgiving: Wine Pairings & Pies for Sandy Relief; Bonus Black Walnut Recipe

Thanksgiving Wine Pairings from an Expert

English: Thanksgiving Dinner, Falmouth, Maine,...

English: Thanksgiving Dinner, Falmouth, Maine, USA 2008 (Photo credit: Wikipedia)

A while back I asked Laurent Chapuis, proprietor of Princeton Corkscrew wine shop, for his preferred quaffs for that mixed bag of flavors that is the traditional Thanksgiving dinner. If dinner starts with a first course – say, butternut squash soup –  he suggests sparkling wine, either Champagne or prosecco. For the turkey and trimmings he prefers light red wines. Below are his recommendations – and comments – for reasonably priced reds from producers who employ sustainable agriculture methods. btw: I cook up a heritage breed turkey each year, and my favorite wine with that fuller-flavored bird is another equally affordable wine from Chapuis’ shop, Elio Grasso Dolcetto.

Domaine Haut Lambert Beaujolais Vielles Vigne (Beaujolais): “From old vines and harvested by hand”
Corte Gardoni Bardolino (Veneto): “A luxury bardolino blend”
Ca La Bionda Valpolicella Casal Vegri (Veneto): “A surprise for those who only know mainstream valpolicella, like Bolla”
Talley Vineyards Pinot Noir (Santa Barbara): “Honest and true”

Holiday Pies = Sandy Relief at Maritime Parc Restaurant

English: A slice of homemade Thanksgiving pump...

English: A slice of homemade Thanksgiving pumpkin pie served on a glass plate (Photo credit: Wikipedia)

Liberty State Park in Jersey City was badly damaged in the storm, and Maritime Parc is helping out. Nestled in the Park’s marina, Maritime Parc may have reopened for events, but à la carte dining is not expected to be up and running until the end of November. So Pastry Chef Elizabeth Katz is selling pies this Thanksgiving — and Maritime Parc will donate half the proceeds to Liberty State Park for restoration after Sandy. Plus, they’ll be selling “Pies for the Park” again in December for the holidays.

Each ten-inch pie is $30, with 50% being donated. Flavors: chocolate pecan, pumpkin spice, and sour cream apple crumb. Orders are being taken through Tuesday, November 20, with pick up at the restaurant on Wednesday, November 21 between 10 am and 8 pm. Orders must be placed by phone: 201.413.0050. For December pie updates, continue to check the restaurant’s website.

Gotta Love Black Walnuts

A while back I posted about my love affair with black walnuts, and it continues to get many hits. So when the Hammons, the black walnut people, recently sent me an email with holiday recipes, I couldn’t wait to share the one below for Virginia Black Walnut Cake. It’s too late to order black walnuts for Thanksgiving, but still plenty of time for the December holidays. Find more tempting recipes – including a great-sounding pie – here.

Virginia Black Walnut Cake
Virginia Black Walnut Cake

2 cups butter, softened
1 package (8 ounce) cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons vanilla
1 cup Hammons® Black Walnuts

Preheat oven to 375 degrees. Whip butter and cream cheese together in large mixing bowl. Gradually add sugar and beat until thoroughly dissolved. Add eggs one at a time until well mixed. Blend in flour gradually, and then add salt, vanilla, and black walnuts. Grease and flour a Bundt or tube pan; spoon batter into prepared pan. Bake for 60 to 75 minutes. Let cool in pan 10 minutes; invert ont0 a plate.