Tag Archives: Slow Food Central NJ

Edible Jersey Holiday 2013; NJ’s Own Black Forest; Noteworthy Food Events

The newest edition of Edible Jersey – holiday 2013 – is out. In it you’ll find my story about the 3 generations of the Aichem family behind the venerable Black Forest Inn in Stanhope (on the border of Morris and Sussex counties). In the kitchen alone, 4 of the Aichem men work side by side – and 3 of them are named Heinrich! Included are recipes for ham in bread dough and red cabbage with apples.

Edible Jersey Holiday 2013 004

The digital edition is online (click here). Flip to page 35 for my story. You can find copies of this free magazine at farmers markets, Whole Foods markets, restaurants, and specialty food shops throughout the state. For the exhaustive list click here. (A word to the wise: in my neck of the woods, copies of Edible Jersey disappear faster than you can say Schwarzwald.)

Speaking of the Black Forest Inn…

I decided to stay for lunch after interviewing the Aichems. I haven’t been to Germany in decades, but the refined German cuisine at this old-school restaurant brought me back there in the best possible way. When it comes to food, “refined” and “German” aren’t always joined at the hip, but they are here.

I didn’t have my camera, so below is the only photo I could dig up of something I actually ate during that glorious meal: maultaschen, the German version of ravioli ($7.75 as a starter; $13.75 as entrée).

Inside these tender pasta wrappers – which are neither too thick nor thin – is a layer of silky, subtle ground veal and spinach that conjures a fine terrine. As you can see, the envelopes are ladled with jus (caraway, and darned flavorful) and strewn with thin strands of fried onions.

I had begun with a fillet of house smoked trout ($9.75), which was expertly boned and delicately smoked. Classic accompaniments include creamy horseradish sauce, capers, and minute strands of red onion. Completing the plate were these beauties: fresh mache, carrot shavings, one endive leaf filled with chow-chow, a cornichon, and a tiny pickled onion. Clearly, presentation counts for something here.

I also indulged in cucumber dill salad ($4.75) – a simple-sounding dish that isn’t so simple to get right. Here it was perfection, its paper-thin slices of crunchy, in-season cukes tossed in a tamed-down white vinegar dressing with handfuls of fresh snipped dill thrown in.

My final treat was a big slice of something I normally have an aversion to: Black Forest cake ($5.75). This one’s a specialty of Heinrich, the grandson of founder Heinrich (dubbed “Heinz” in the kitchen to avoid confusion), and it’s a revelation. For one thing, it has a thin, buttery, pie-dough bottom crust. Above that, three layers of midnight-black but light-textured chocolate cake. In between are marinated whole cherries (fat, winey, and not too sweet) and dollops of chocolate mousse. The whole thing is covered with supremely fresh whipped cream that’s plastered with thin-sliced almonds. Wowee.

Black Forest Inn exteriorSure, you can get wursts and pretzels and kraut and beers at the Black Forest Inn. And its throwback gemutlichkeit setting isn’t unique. What is hard to come by is the increasingly rare treat of encountering classic haute-German fare.
Black Forest Inn on Urbanspoon

Tis the Season to Dine Well and Do Good

holly sprig clipartLike you, I’m inundated every holiday season with invitations to food and wine events that benefit good causes. With our calendars bulging with seasonal chores, events, and obligations, it’s as hard to choose among them as it is to find the time to attend. Here are some worthy candidates for spending your precious holiday capital:

Thursday, 11/21, Princeton: The 3rd annual Fall Collaborative Feast at elements restaurant. Two things in particular recommend it: it’s turning the spotlight onto those unsung heroes of restaurant kitchens everywhere – the sous chefs – and raising money for D&R Greenway Land Trust. The sous (the plural can’t be souses, that just doesn’t seem right) come from leading NJ restaurants, among them the Ryland Inn, 90 Acres, and elements itself. Details here.

Thursday, 12/5, Red Bank: The culinary coalition Red Bank Flavour is hosting their 2nd annual Holiday Flavour at the Molly Pitcher Inn. 20+ local restaurants are participating in this event, which benefits 3 local nonprofits and includes a chance to win a special multi-course tasting dinner for 2 curated by Tom Colicchio at his Colicchio & Sons restaurant. Details here.

Anytime, Newark: For both of the above events, a portion of the proceeds will go to very worthwhile organizations. But if you want 100% of your largesse to directly benefit those most in need, I urge you to donate to Bring Home Dinner, a simple, successful, hyper-local collaboration each November that aids the families of Newark’s Camden Street School, where more than 90% fall below the poverty line, and where nearly 50% of the children are special needs. Funds raised in November provide each family with $50 worth of local supermarket gift cards to feed their family for the week. For details and to donate, click here.

And Finally: Help for Making it through the Season

Saturday, 11/30: For the 3rd year, American Express is sponsoring Small Business Saturday across the nation. Check your local papers and social media for special deals and events in your area. In Princeton, for example, Catch a Rising Star comedy club is sponsoring an afternoon of holiday shopping, visiting with Santa, and watching a magic show at Forrestal Village. For those who stay for dinner, Tre Piani restaurant is offering one free kid’s meal with the purchase of each adult meal. Details here.

Sunday, 12/8: Slow Food Central NJ’s 9th season (!) of winter farmers markets kicks off at Cherry Grove Farm in Lawrenceville, from 10 am to 2 pm. A full list of vendors will be posted soon at www.slowfoodcentralnj.org.

Thru 12/31: If you find yourself needing a restorative lunch after a day of holiday shopping in the New Brunswick area, you can’t do better than taking advantage of the 20% discount on lunch (as well as on selected beers and wines by the glass) at the Frog & the Peach. If you doubt me, check out their amazing lunch menu.

The Sorry State of Food TV; 2 NJ Slow Food Events; Craig Shelton’s New Gig; NJ & Beard Awards; Mistral Preview

This essay by Andy Greenwald on the state of Food TV is the best I’ve encountered. I was surprised to find myself agreeing with everything Greenwald writes – I thought I was the only one who felt this way! I was gratified in particular by this sentence about Emeril Lagasse‘s role as a Top Chef judge:

“Stripped of his catchphrases and his band, Emeril has revealed himself to be kind, patient and insightful, able to articulate the nuances of food we’ll never taste with expert, understated flair.”

Not only do I agree with that assessment as a viewer, but it reflects the conclusion I came to when Emeril was a guest on my radio show years ago. We did an entire hour show live from Marketfair mall in Princeton.

Pat & Emeril1

I expected lots of bam! and bluster, and instead I got a thoughtful, soft-spoken, gentle man who answered my questions with insight and modesty. It was only when a young boy in the audience shouted out, “Emeril, say Bam!” that he did – and talked about how great it was to have youngsters interested in cooking.

Slow Food Farmers Market (Central) & Expert Talk on GMOs (North)

Slow Food Central Snail

This Sunday, 2/24/13, will see the final Slow Food Central NJ winter farmers market of the season. This one is being held at Tre Piani restaurant in Forrestal Village along Route 1 in Princeton, from 11 am to 3 pm. There’ll be live music and you can sit down for food and drink at Tre Bar in between stocking up on meats, breads, mushrooms, cheeses, wines, baked goods, and sweets from these vendors:

Beech Tree Farm….Birds and Bees Farm…Bobolink Dairy and Bake House…Cherry Grove Farm…Davidson’s Exotic Mushrooms…Donna and Company…Fulper Dairy Farm…Funni Bonz Barbecue Sauce…Happy Wanderer Bakery…Hopewell Valley Vineyards…Judith’s Desserts…Jammin’ Crepes…Pure Indian Foods Ghee…Rocky Brook Farm…Shibumi Exotic Mushrooms…Valley Shepherd Creamery and Woods Edge Wools Farm.

For information, phone 609.577.5113.

Slow Food SnailThen next Sunday, March 3rd, attend an afternoon meeting of Slow Food Northern NJ at the DeHart Community Center in Maplewood that starts at 1 pm with a tasting of local foods and includes talks on school gardens and the impact of GMOs (genetically modified organisms) on our lives. Speaker for that will be Michael Hansen of Consumers Union, who will “describe what genetic engineering is, the lack of required safety testing, and why you should be concerned.” Click here for info and to purchase tickets ($8 for members; $10 for the public).

Craig Shelton, Consultant

Craig SheltonNew Jersey’s most well-known chef (check out the interview with him I posted here last December) is now consulting at Mediterra in Princeton. Laurent Chapuis, the proprietor of the Princeton Corkscrew wine shop just a few doors down, was impressed with a recent  lunch overseen by Shelton. If you know Monsieur Chapuis, you know he is one tough customer, so his praise bodes well for this match.

Mediterra’s general manager, Carmine DePasquale, says that Shelton will be at the restaurant four to five days a week, mainly during lunch service, for at least the next three months. He isn’t so much behind the stove tweaking dishes or changing the menu as he is, DePasquale says, “showing us a different hospitality factor, a new way of managing how guests perceive things.” He’s working hand-in-hand with Mediterra chef Terry Strong and his sous chefs, yes, but also servers and the management team as a whole. Shelton, DePasquale says, has set his task as observing, commenting on what’s being done correctly (or not), and addressing issues around hospitality and even marketing. “The beauty of Craig,” DePasquale says, “is that he holds himself up to the Relais and Chateaux guidelines, and it’s always good to strive for that with every single person who walks through our door.”

Congrats to 2013 James Beard Awards Semi-finalists Scott Anderson, Joey Baldino, and Thirty Acres

If you call yourself a New Jersey foodie, you’ve likely heard by now that the Garden State receive three nods on the first round of balloting announced this week. Both Scott Anderson of elements in Princeton and Vetri-alumnus Joey Baldino of Zeppoli (his Sicilian restaurant in Collingswood) are among 2o chefs vying to be one of 5 semi-finalists for Best Chef Mid-Atlantic. Thirty Acres in Jersey City is one of 29 hopefuls for Best New Restaurant in the USA.

Thirty Acres, Jersey City

Thirty Acres, Jersey City

Five finalists in each category will be announced on March 18, and the ultimate sole winners on May 6.

Sneak Peak of Mistral Menu at elements, Princeton

Mistral-Logo

Speaking of elements, the projected opening of Mistral, the second (and more casual) restaurant by the same team, is now set for April. Those of us who can’t wait for its small plates of interpreted Mediterranean classics can get a smattering at elements between now and then. Prices start at $7 for fennel salad with lemon basil, red onion, and orange and run to $12 for bronzino with potato puree, black olive, and caramelized red onion.

In between are house-cured lomo (Spanish-style dry-cured pork tenderloin) with trumpet royale mushrooms, pimentos, and garlic; pressure-cooked octopus with “papas bravas” (their quotation marks), and caper aioli; and dark meat chicken with yuzu and soy honey glaze.

Dilly’s Done Different & 2 Slow Food NJ Farmers Markets

Dilly’s Done Different
Anyone familiar with Dilly’s Corner – the beloved walk-up hot dog and ice cream shack in the New Hope, PA area that had always closed down for the winter – will be astonished by a cold-weather transformation that began last year. On weekends from November to March, the shack magically transforms into a homey, charming, and surprisingly accomplished restaurant, not unlike Cinderella after the bippety-boppety-boo. Friends who prefer to think of Dilly’s Done Different as a sort of culinary Brigadoon finally got me there this past weekend.

Dilly's Corner Sign Touting Summertime Treats

Dilly’s Corner Sign Touting Summertime Treats

Several surprises struck me from the start: the warm greeting for my friends by Tom Massa, who owns Dilly’s with his wife, Nancy; tables set with smooth white linens, quality wine glasses (it’s byo), and one big, yellow rose in a bud vase; and a moderately priced menu of appealing modern American fare.

I started with the soup du jour:  shellfish stew with a rich (but not too rich) tomato-cream base, which I think cost something like $6.25. Like everything else, it was a good-sized portion and a wonderful combination of earthiness and finesse. So too my main dish of grilled, sliced teres major (an inexpensive, tasty, and bafflingly underutilized cut of beef) with a potato gratin that Escoffier would approve for both its flavor and good looks, and roasted asparagus – those ultra-skinny spears we’re seeing a lot in restaurants these days. Up til now, I’ve considered them silly and underwhelming in flavor. Somehow, these had been roasted so as to enhance their inherent flavor – a first for me. I finished up with a dense, rich, sticky hazelnut-espresso torte.

Meantime, I was feverishly swapping plates with my companions, and have to say that I was just as pleased with their selections, which included:

A big bowl of steamed mussels in red tomato broth/sauce
Pork schnitzel (a thick chop butterflied but still on the bone) with fresh fettuccine
Braised short ribs with smashed potatoes
Fettuccine with fresh vegetables
Three-cheese lasagne with homemade meatballs on the side
Lemon poppy-seed pound cake topped with meringue

Next time I’ll try the pan-roasted salmon ($26) or the roasted half-chicken ($22). I’m told that running Dilly’s year-round kitchen are two young chefs who conceived Dilly’s Done Different as an off-season way to give their cooking chops a workout. I hope that Kevin Gilbreath, a CIA grad and executive chef, and Steven Schwier, sous chef, feel that need for years to come.

Things you should know before going: Both incarnations – Dilly’s Corner and Dilly’s Done Different – are cash only. Dilly’s Done Different operates roughly from November to March, offering dinner on Friday, Saturday, and Sunday evenings and brunch on Sunday. Reservations are pretty much required because seating is limited and, as you might expect, the place is becoming very popular. Although the address is given as New Hope, Dilly’s is technically in Solebury Township, immediately across from Stockton, NJ.  In fact, on the unusually balmy Saturday night of my visit we parked in Stockton and walked across the Center Bridge to the restaurant.
Dilly's Corner on Urbanspoon

Two NJ Slow Food Chapters Holding Winter Farmers Markets on the Same Day in January

Whether you live in North, Central, or South Jersey, mark your calendar for Sunday the 27th.

English: The main entrance of the Frelinghuyse...

English: The main entrance of the Frelinghuysen Arboretum in Morristown, NJ. It currently houses the offices of county officials. There are plans to make this building into a museum. (Photo credit: Wikipedia)

That day, from noon to 4 pm, the Northern NJ chapter will be hosting no fewer than 21 “farmers, food artisans, and friends” at the Frelinghuysen Arboretum in Morristown. These include two of our state’s premiere cheese makers: Bobolink and Valley Shepherd. A $3 entrance fee supports the chapter’s school vegetable gardens program. For the full line-up, directions, and other details click here.

Johnson Education Center www.d&rgreenway.org

Johnson Education Center http://www.drgreenway.org

Also on the 27th the Central NJ chapter of Slow Food will hold the second of three markets scheduled for the winter of 2012-2013. This one will run from 11 am to 3 pm at the gorgeous Johnson Education Center at the D&R Greenway Land Trust in Princeton. They’re also hosting two fab cheese makers – Bobolink & Cherry Grove. Here’s the complete line-up:

Beechtree Farm
Birds and Bees Farm (NJ raw honey)
Bobolink Dairy and Bakehouse
Cherry Grove Farm
Davidson’s Exotic Mushrooms
Fulper Farms
Good Times Kettle Corn
Hopewell Valley Vineyards
Jammin’ Crepes
Jersey Jams and Jellies
Pure Indian Foods (organic ghee)
Shibumi Farm (exotic mushrooms)
Stony Brook Orchids
WoodsEdge Wools Farm

A $2 donation to the chapter is suggested. For directions click here.

Interview w/Chris Young of ‘Modernist Cuisine;’ ‘Fresh!’ Pilot; Winter Farmers Market

“Modernist Cuisine” Alumni Create Free Online Culinary School

I recently sat down with Chris Young, the principal co-author with Nathan Myhrvold of the groundbreaking, award-winning Modernist Cuisine: The Art and Science of Cooking, when he was in Princeton. Chris YoungHe was here to consult with a major flavor and fragrance company as part of one of his new ventures, Delve Kitchen. But while sipping coffee at Small World on Witherspoon Street, we talked mainly about ChefSteps, the innovative free online culinary school that he and fellow Modernist Cuisine alums Grant Crilly and Ryan Matthew Smith have created.

You can (and should) read my main report about ChefSteps at njmonthly.com. Then follow the link back here for additional fascinating detail, below, on why Young and his collaborators left Nathan Myhrvold and the Modernist Cuisine team behind – he had no involvement, for example, with the follow-up book, Modernist Cuisine at Home, which was published on October 8 – as well as the high-profile geniuses that inspired ChefSteps.

Young on leaving Modernist Cuisine and finding the Gates Foundation and Johnson & Wales:
Modernist Cuisine turned out to be a bigger project than we imagined,” Young says as a bit of an understatement about the six volume, $625 encyclopedia. “The funny thing is that, at the start, Nathan warned me that it probably would not be a fulltime gig.” Myhrvold envisioned a 300-page book describing new cooking technologies like sous vide. “Who knew it would take six years, and thousands of pages? That last year was like the Bataan Death March! For five years that was my life, and they turned out to be even harder than my five years at the Fat Duck,” he says, referring to his work at Heston Blumenthal’s famed restaurant outside of London, where he ran the experimental kitchen. “Then, one year later most people assume you want to write another book. But, to me, I’ve done that. I’ve said almost everything I wanted to say. I needed to step out of the doughnut hole, see what was next.”

“I was offered to jump onto a Gates Foundation project having to do with improving the milk supply in sub-Saharan Africa. So Nathan said OK, you have a lot to offer. And I helped re-form the project. Oftentimes these kinds of projects apply a first-world solution to a third-world problem. They’re two very different worlds. The business model I developed is currently being implemented in field trials in Kenya, and I’m very hopeful that it can help break the poverty cycle.”

“Just as I came off that project last fall, I had started one overhauling the curriculum at Johnson & Wales, which I’m still doing. Many culinary schools are interested in incorporating Modernist Cuisine into their curriculum. I liked the Johnson & Wales model, which unlike others, is not to fly me in to teach an expensive class. We all realized that the only way to make this scalable is not to each students, but to train the faculty. So I basically ran a boot camp. I trained half the faculty (and interacted with 1,000 students). So here’s the Johnson & Wales faculty, some of whom had been chefs for thirty years, acting like kids again! It had an impact. But I’m thinking, culinary school training professional chefs is big, but it’s still a subset of an already small world. Most people do not want to become professional chefs and there are many working professional chefs who will never go to culinary school. How to make a broader impact?  I reasoned that rather than another big book, I wanted something more collaborative and engaging – like the way it is when you work in restaurants.”

“Grant Crilly had also left Nathan, and had participated with me in the Johnson & Wales project. Ryan Smith had left, too. He had established a very lucrative photography business. The three of us, we’re friends and in January of this year we found ourselves asking, what do we want to do? From January through March, we were scratching around. We had straightforward consulting contracts, and those provided our only cash flow. We had no wealthy individual behind us.”

Young on the conception of an online culinary school:
Young mentions as a model and inspiration Sebastian Thrun, a professor of artificial intelligence at Stanford and a Google vice president. “Two years ago, Thrun offered his a.i. class at Stanford free online. A couple thousand enrolled within a day! Eventually 125,000 enrolled, and 20 percent completed it all, taking the quizzes and tests. Stanford agreed to give them all a Stanford certificate of completion.” After that, Thun established his free online university, Udacity. “This was a huge influence. We thought that we ought to be able to do the same thing with cooking. You need a way of engaging, like Udacity. You still need step-by-step instructions and photos, but also video. Unlike with a book, if it takes 20 photos to show a step, that’s OK. If it needs a movie, OK, we can do that.”

One that’s free…
Another influence is Gabe Newell, the video game software genius. “We asked ourselves, how do you charge for this?” Newell has said that monetization is the root of all evil. In the video game world the most successful are those that switch to free-to-play, but with added value. Twenty percent of players will spend more on the value-added stuff than if you charged a fee to pay. So, free-to-play equals free-to-learn.” Young mentions the ill-fated attempt of the New York Times to charge for online content. “We figure if we charge, that’s wrong for two reasons: One, it doesn’t work. And two, you’re competing with [the free content on] YouTube. So fine, all the fundamentals are free. Our users will vote, will tell us what is of value to them, what recipes they want to see, what structure works best for them…”

…and someday soon, open-sourced and self-policing
Once the idea of a free online culinary school was validated, Young addressed the problem of keeping its integrity. He spoke about this problem with Matt Mullenweg of the open-sourced WordPress, whom he invited into the Delve Kitchen to help process a whole pig. “He had ideas on incentivizing and self-policing, and how that works.”

The future of ChefSteps
“What feels wonderful is that it’s truly a grassroots effort. It takes a lot of volunteers, a lot of support. A lot of new content is coming!” The team has lined up a number of guest presenters for the winter. “The point is it’s not just what we want to teach. For example, I am lucky to work with an amazing knife forger, who knows a huge amount. You’ll never see him on Food Network, and most likely you’ll never see a book from him. We can provide a platform for people like him, give him a voice. These people have been an unexpected bonus and a profound inspiration. A big part of our job is curating. Eventually, the hope is, if we can get ChefSteps to where, say, Wikipedia is, maybe someday some  phenomenal contributor can teach their own class.”

To read more about Chris Young’s work at Johnson & Wales University, click here.
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Watch the Pilot for Greener NJ’s ‘Fresh!’

Fresh PilotI was lucky enough to sit in on the dinner produced for and seen in this pilot, which features folks from Cherry Grove Farm, Terhune Orchards, Stults Farm, Chia-Sin Farms, the West Windsor Farmers Market, and Tre Piani restaurant. Check out the first episode here.


Slow Food Central New Jersey
’s Eighth Season of “Eat Slow” Winter Farmers Markets Kick off December 15 at Cherry Grove Farm

The Lawrenceville farm’s outdoor event barn will be the place to get the farm’s own famed cheeses as well as locally produced breads, baked goods, fresh produce, jams, wine, mushrooms, and more, from 11am-3pm. “Dress warm,” the organizers advise.

Spring Dining & How This Year’s Taste of the Nation in Princeton is Different

2oth Year for Share Our Strength’s Princeton Benefit will be a Locavore’s Dream

Share Our Strength

Share Our Strength (Photo credit: Wikipedia)

If you’ve been attending this event over the years – in Princeton or elsewhere around the state – you know the drill. Tastes of great restaurant food and great drink – wine, beer, and spirits. Nifty foodie-centric auction items. You know that 100% of your money goes to an excellent cause because nationally Taste of the Nation has raised more than $73 million to fight childhood hunger.

Jim Weaver

Jim Weaver (Photo credit: pplflickr)

This year’s event mixes things up a bit. Sure, there will still be impressive restaurants (Elements in Princeton and Michael White’s Due Mari in New Brunswick to name just two). But it will also be a celebration and reunion of sorts for the pioneers of our state’s locavore movement, whose stories are captured in the book Locavore Adventures. In it, chef Jim Weaver relates how he and a small group came to found one of the first Slow Food chapters in the US, and introduces readers to the wildly diverse cast of characters whose businesses have changed the way New Jerseyans and the entire New York metropolitan area eat.

Among those with products on hand for tasting: Atlantic Cape Fisheries (which brought the Delaware Bay Oyster to national attention), The Bent Spoon, Griggstown Quail Farm, Hudson Valley Foie Gras, Mosefund Mangalitsa, Salumeria Biellese, and Zone 7.

Other key differences and changes this year:

Tre Piani at Princeton Forrestal Village

Tre Piani at Princeton Forrestal Village (Photo credit: Wikipedia)

Location: Tre Piani Restaurant in Forrestal Village off Route 1 – Jim Weaver’s own place, and the site of the first meeting of what would become Slow Food Central NJ

Day and time: Sunday afternoon, May 20, from 2 to 5 pm. (In the past Taste has been held on a Monday evening)

For a complete list of participating restaurants and vendors (I have only scratched the surface here), and to purchase tickets visit www.strength.org/princeton/

The Spring Dining Issue of US 1 is Out!

I’ve had the privilege of writing the cover stories for US 1 newspaper’s spring and fall dining issues for years now and the latest issue has hit the newsstands. In it I profile the folks behind six Central New Jersey ethnic restaurants – a couple of which you’ve read about in this blog (Alps Bistro & Mercer Street Grill) the rest of which are new finds that I haven’t featured previously: Antimo’s Italian Kitchen, El Tule, Ploy Siam, and Tete. Bon appetit!

Steakhouse 85 Review; Upcoming Events

Lots to share today. First up: these 3 fun things happening in Central NJ.

Mrs. G’s – This appliance store and showroom on Route 1 in Lawrenceville now has its own in-house chef, Mary Beth Madill, a Johnson & Wales grad. It only makes sense, since the store carries many brands of high-end kitchen appliances. On Saturday the 18th, from 2 to 4, Madill is teaming up with guest chefs: three sisters who have their own catering company in Trenton called ABC Dadlites.

Debbie Schaeffer of Mrs G's, ABC Dadlites & Mary Beth Madill

They’ll be demoing and serving Southern home-cooking favorites, including mac & cheese, fried chicken wings, & bbq pork. The event is free but seating is limited, so RSVP to info@mrsgs.com or phone 609.882.1444.

Slow Food Farmers Market – The final winter market sponsored by the Central NJ chapter will have 12 vendors on hand on Sunday, the 19th, from 11 am to 3 pm at Tre Piani (pictured at right) in Plainsboro’s Forrestal Village. Tre Piani in Forrestal Village Besides the top-tier vendors, owner/chef Jim Weaver, who founded this Slow Food chapter back in 1999, will be on hand signing copies of his new book, Locavore Adventures. You may recall that, uh, I am the subject of Chapter 7, since I am one of the co-founders. For a list of Sunday’s vendors, click on the Central NJ Slow Food website (which I’ve also added to my blogroll).

Miele hosts acclaimed cookbook author – Are you aware that at their Michael Graves-designed showroom on Route 1 in South Brunswick  the folks at Miele hold food and wine events? Last year I attended a fascinating wine tasting conducted by Maximilian Riedel that pitted his family’s famous glassware against others. On Thursday, February 23rd from 11 am to 2 pm Miele will host Maria Speck, author of the red-hot book, Ancient Grains for Modern Meals. The NY Times rightly named it one of 2011’s most notable cookbooks. Cost to attend is $25, for which you receive an autographed copy of the book and enjoy samples from it, prepared in Miele’s Steam Oven. Spaces must be reserved in advance – and I’ve already grabbed one of them! To reserve yours, phone Vicki Robb of Miele at 800.843.7231, ext. 2515.

And finally: click to read my review of New Brunswick’s Steakhouse 85, which is in the February issue of NJ Monthly.

Need Some Post-Holiday Pick-Me-Ups?

If like me you’re having trouble settling back into your routine after the holiday break, I offer three diversions:

Think You’ve Done Something Stupid in the Kitchen? Well, you have nothing on my friends, acquaintances, and family members, who gamely shared their best (worst?) cooking mishaps with me for my last In the Kitchen column of 2011 in The Princeton Packet. I would love to hear about your best cooking catastrophes, too.

Hey, I’m a Chapter in a Book! That’s a sentence I never thought I’d write. But it’s true: I am the subject of Chapter 7 of Locavore Adventures: One Chef’s Slow Food Journey by Jim Weaver, chef/owner of Tre Piani in Princeton’s Forrestal Village.

It tells the story of his founding of Slow Food Central NJ back in 1999 and how the success of this chapter – one of the first in the US – convinced Carlo Petrini and Slow Food International to establish Slow Food USA. I am proud to say that I was a co-founder of that chapter. The book is due out from Rutgers Press in a few weeks, but you can read all about it in my interview with Weaver in the current (Winter 2012) issue of Edible JerseyVisit the EJ website to find out where to pick up a copy of this free publication, including at Whole Foods Markets.

Suffering from Farmers Market Withdrawal? Every year around this time I begin to mourn the loss of weekly interaction with my favorite farmers. This year, though, there are more winter farmers markets than ever to tide me and you over til spring. Here are those I know about; please add any others you’re aware of:English: The City of Rockville Maryland farmer...

Saturday, Jan. 14, from 10 am to 2 pm at D&R Greenway in Princeton. This is one of two markets mounted by (ahem) Slow Food Central NJ. For directions visit the Greenway site.

Sunday, Feb. 19, from 11 am to 3 pm at Tre Piani in Princeton. The second of the above markets.

The Flemington Farmers Market at Historic Dvoor Farm will be open from 11 am to 1 pm on the third Sunday of the month all winter. Among the vendors is Griggstown Farm. Dates are: Jan. 15, Feb. 19, March 18, & April 15.

The Princeton Farmers Market will be held on the second Thursday of each month from 11 am to 5 pm inside the Princeton Public Library. Dates are: Jan. 12, Feb. 9, March 8, & April 12.

Finally, if you haven’t yet discovered the superb Stockton Farmers Market, it’s a year-round indoor market that I’ll be profiling in full in an upcoming issue of US 1. Winter hours are: Fri. 3 to 7, Sat. 9 to 4, & Sun. 10 am to 4 pm. Vendors include The Painted Truffle, the chocolates I’ve featured in recent posts.