November FOOD Matters Chefs DISH

Transcription

1 36 November FOOD Matters 2013 Chefs DISH Our town s culinary pros step away from the kitchen and into the spotlight for an amuse- bouche of Q & A. 5HDG RQ WR ÀQG RXW ZKDW melts their butter. BY KAREN DUNCAN

2 Above Restaurant 1 South Orange Avenue South Orange Full Service Bar reservations suggested aboverestaurantbar.com Sam Sergio Rojas MY FOOD STYLE IS? Comfort. I cook because I love it. It s my passion. I CAN T COOK WITHOUT? Garlic CHEF I MOST ADMIRE? Julia Child and Paul Prudhomme (who many think I look like)! IN MY KITCHEN I CAN T LIVE WITHOUT? My scimitar knife. It s my go- to and can cut or slice anything. WHO I WOULD LOVE TO COOK FOR? Chef Anthony Bourdain. He s an honest critic; WKH PDQ FDQ HDW DQG, P FRQÀGHQW, FDQ PDNH KLP VPLOH MY DREAM DINNER GUEST? 6HDQ &RQQHU\ 0\ ÀUVW UHVWDXUDQW ZDV WUDGLWLRQDOO\ 6FRWWLVK and I would love to feed a famous Scotsman. Braised lamb shank in port and burgundy with caramelized onions over sautéed garlic VSLQDFK DQG URDVWHG ÀQJHUOLQJ SRWDWRHV It s me, on a plate. MY FOOD STYLE IS? Eclectic, fresh and seasonal. I think healthy can be delicious and that a little indulgence is healthy. WHY I DO WHAT I DO? I enjoy the feeling I get feeding others and seeing them happy. I ve loved to cook since I was a child. My father, Dennis Dwyer, has always been a chef and his hours were long, so we d cook together when he was home. Today we cook together again, as he is the head chef here at The Laurel. I CAN T COOK WITHOUT? Fresh herbs CHEFS I ADMIRE? Fred and Dan from Arturo s in. They are wonderful mentors. IN MY KITCHEN I CAN T LIVE WITHOUT? Our kitchen is small and our food processor allows us to do things quickly; like mix the dough for our yummy biscuits or best- selling Brussels sprouts and kale salad. WHO I WOULD LOVE TO COOK FOR? My great- grandmother, Omi who is still an inspiration. Omi s Eggs are RQ RXU PHQX DV ZHOO DV PXFK RI KHU *HUPDQ DQG *UHHN LQÁXHQFHV. Seaweed sea scallops served over butternut squash puree; sautéed kohlrabi and apples with pomegranate JDVWULTXH WRDVWHG KD]HOQXWV DQG JDUQLVKHG ZLWK ÁDVK fried kohlrabi greens. Lauren Dwyer The Laurel 175 Avenue BYOB thelaurelnj.com

3 OUR FOOD STYLE IS? Southern Italian specializing in Neapolitan pizza WHY I DO WHAT I DO? I was pretty much born here. My parents came here from Italy and started this restaurant with literally nothing. I ve known I wanted to do this forever. I CAN T COOK WITHOUT? Our very special cheese. But it s a secret where we get it. It s the same cheese my father ERXJKW ZKHQ ZH ÀUVW RSHQHG LQ Vinnie Loffredo The Roman Gourmet The Loffredo Family 153 Avenue Theromangourmetpizza.com THE COOK I MOST ADMIRE? My grandmother, Nonna Velia. IN MY KITCHEN I CAN T LIVE WITHOUT? My pizza cutter. I D LOVE TO COOK FOR? Governor Chris Christie. I know he d love what we make. Sicilian Pesto Pizza: crispy crust with cherry tomatoes, basil pesto and fresh mozzarella. Bims Flavors OUR FOOD STYLE IS? To taste as good as it looks. Catered Desserts South Orange IDFHERRN FRP ELPVÁDYRUV bimscakes.blogspot.com I KNEW I WANTED TO BE A BAKER? As an 8- year- old growing up in Nigeria I spent a summer with an aunt who ran a large commercial bakery. I loved it all and could not wait to wake up and go to work with her every day. That was the spark. HOW I GOT MY START? After graduate school (Oby has a PhD in pharmaceutical research) while working on my dissertation, I started baking for friends and family. Eventually it became more than a hobby. I was fortunate enough to meet Pam Holland, who is a pastry chef of great acclaim, and I apprenticed with her. She s still a mentor. Today I bake in the commercial kitchens at SOPAC. IN MY KITCHEN I LOVE? My pink KitchenAid mixer Oby & Benson Otti JUST ONE BITE? We can turn nearly any cocktail into a cupcake. Cosmo, mojito, mimosa. It s a whole new spin on dessert. MY DREAM CLIENT: Michelle Obama. I think she d appreciate our style. This Mess Cake for a little girl s birthday party all themed around messes(!) It was adorable and the kids had a ball. This FDNH ZDV EOXH YHOYHW ZLWK YDQLOOD 6ZLVV PHULQJXH ÀOOLQJ DQG butter cream and white chocolate ganache. The stripes and messes are all in fondant.

4 MY FOOD STYLE IS? Creative American comfort, using classic French technique WHY I AM A CHEF? I started many years ago at Chez &DWKHULQH LQ :HVWÀHOG DQG RZH PXFK RI P\ NQRZOHGJH DQG VXFFHVV WR WKH ODWH &DWKHULQH $OH[DQGURX,Q, RSHQHG P\ RZQ UHVWDXUDQW 7HUUD &RWWD DQG ZDV RSHQ IRU \HDUV LQ. I ve been a private chef and a culinary instructor. Catherine gave me my palette. IN MY KITCHEN I CAN T LIVE WITHOUT? Tongs, Kosher salt and olive oil. In my reach at all times. WHY I DO WHAT I DO? As a child I cooked my way through The Art of French Cooking. A cliché now since they made a movie about this. But I really did, at the age of DQG NHSW DVNLQJ P\ JUDQGPRWKHU WR WDVWH HDFK creation. French cooking is artful and exquisite. Holly Guber Carriage House at the Paper Mill Playhouse 22 Brookside Drive Millburn Full Service Bar reservations suggested Papermill.org/restaurant WHO I WOULD LOVE TO COOK FOR? Julia Child, She was so open and gracious, my grandparents and, of course, Catherine Alexandrou. Warm pumpkin bread pudding with salted caramel sauce. (recipe is available at mattersmagazine.com) St. James Gate 167 Avenue Full Service Bar stjamesgatepublickhouse.com Steven Hayek HOW I GOT MY START IN THE KITCHEN? I used to watch my great grandmother cook. What came out of her oven was magic to me. By high school I knew I wanted to be a chef and attended Johnson & Wales. My degree encompasses food service, culinary arts and management. MY PERSONAL FOOD STYLE IS? Asian seafood, which is a stretch for an Irish pub. But I ve revamped the entire menu and infused my perspective in every dish, like Guinness braised clams. WHY I DO WHAT I DO? I ve cooked for the famous. Denzel Washington, Queen Latifah. I did Catherine Zeta Jones birthday party. I ve opened restaurants in Rhode Island and New York City. Now, I m home. Where I grew up. Cooking is not a job. It s what I love. IN MY KITCHEN I CAN T LIVE WITHOUT? Spoons. I use lots of spoons. Pepper and salt. Particularly Malden sea salt. It melts perfectly. WHO I LOVE COOKING FOR? My kids. My 5- year old has pretty VRSKLVWLFDWHG WDVWH IRU KLV DJH $QG P\ WZLQV ZKR DUH MXVW PRQWKV DUH adventurous and try anything. I love watching them eat. Braised lamb shank with tri- color marble potatoes, fava beans, toasted almonds in a cognac lamb jus topped with potato straws.

5 40 November FOOD Matters 2013 MY FOOD STYLE IS? I was trained at CIA (Culinary Institute of America) in Hyde Park and I have a very strong inventive sense to my cooking. I was raised in Morocco and France and those two FRXQWULHV LQÁXHQFH P\ FUHDWLYH SDVVLRQV Falafel- ly Yours 50 West South Orange Avenue South Orange falafellyyours.com I CAN T COOK WITHOUT? Lamb, olive oil and zatar; a Middle Eastern herb similar to oregano with a heavenly aroma. Robert Talsmat WHY I DO WHAT I DO? I am a cancer survivor. And I feel strongly that healthy, organic eating is vital to life. Our IRRG LV FHUWLÀHG RUJDQLF DQG RXU PHDW LV Halal. CHEF I MOST ADMIRE? My mother. I began learning the art of good cooking in her kitchen at a young age. She can cook, by herself, for 300 and it s perfection. I LOVE COOKING FOR? Family and friends. The more the merrier. What I made for Matters? Grilled tender lamb marinated with garlic, mint and Mediterranean spices. Grilled chicken tenders marinated in garlic lemon sauce. Served with rice, grilled onions and tomatoes. Highland Place 5 Highland Place highlandplacesteak.com MY FOOD STYLE IS? A cultural mix of German, French, Italian and Mediterranean HOW I GOT MY START IN THE KITCHEN? :KHQ, ÀUVW FDPH WR $PHULFD IURP 0H[LFR LQ, WULHG several careers before getting an opportunity to work in a kitchen. I loved it instantly, learning everything I could. Today I utilize my travels, my interest in many regions and love of food to make interesting and delicious dishes. I CAN T COOK WITHOUT? A clean, fresh towel. I reach for one each time I come into the kitchen. CHEF I MOST ADMIRE? Emeril Lagasse. He appreciates his heritage but loves the mix as I do. IN MY KITCHEN I CAN T LIVE WITHOUT? Course ground salt and pepper. Carmelo Leon WHO I WOULD HAVE LOVED TO COOK FOR? The late Michael Jackson. I d enjoy watching him eat my food. What I made for Matters? Fresh Canadian salmon, pan- seared then baked with bacon and fried onion. Served over sautéed asparagus in shallots and butter DQG D ÁDYRUIXO \HOORZ ULFH ZLWK FDUURWV FHOHU\ SHDV and corn. Garnished with a sweet chili sauce.

6 mattersmagazine.com MY FOOD STYLE IS? I ve lived and cooked from Colorado to Florida to New York. My style is American regional with a bit of Sante Fe. The New Deli & Grille 149 Avenue maplewooddeli.com HOW I GOT MY START IN THE KITCHEN? My parents took me to New York City every weekend to eat. They were adventurous and I think I got inspired initially by that experience. When I went to the Culinary Institute in Hyde Park I trained with the best. WHAT S NEW? Since I bought the restaurant IRXU PRQWKV DJR, YH UHYDPSHG WKH PHQX WR UHÁHFW who I am as a chef. I ve traveled a great deal, and P\ IRRG UHÁHFWV WKDW :H VHUYH EUHDNIDVW DQG OXQFK that is inventive and always fresh since we make everything from scratch from our Thai basil cilantro sauce, to cumin honey baked pita chips to homemade kettle chips that we serve with every sandwich. CHEF I MOST ADMIRE? Charlie Trotter 41 facebook.com/ The- - Deli- Grille Eric Gurny IN MY KITCHEN I CAN T LIVE WITHOUT? Basil, avocados, garlic, habaneros Grilled chicken over baby spinach dressed with homemade honey balsamic dressing, topped with poached pears in a port wine reduction infused with cinnamon, crumbled blue cheese and candied pecans. The Able Baker 187 Avenue theablebaker.com Julie Pauly MY FOOD STYLE IS? Classic, from scratch, baking HOW I GOT MY START IN THE KITCHEN? One Thanksgiving as a girl I decided I should contribute to the family feast and make a pie. The crust was daunting but it turned out well. That was encouraging for me to keep going. After college I continued to bake for friends and became known as the gal who would bring dessert. I continually experimented, challenging my skills each time. I CAN T COOK WITHOUT? Butter, and my hands beat any tool made. WHO I LOVE TO COOK FOR? Years and years of retail experience taught me the importance of the customer. I look forward to every (early) morning when we open our doors. CHEFS I MOST ADMIRE? I m an avid cookbook reader; I still love Joy of Cooking, and of course, Julia Child and Rose Levy Beranbaum who wrote The Cake Bible. We have become known for our scones. I like them so much better WKDQ PXIÀQV 2Q PRVW GD\V ZH VHOO PRUH VFRQHV WKDQ RXU FRIIHH 0\ UHFLSH KDV EHHQ GHYHORSHG FDUHIXOO\ 7KH\ DUH SUHWW\ WHUULÀF

7 42 November FOOD Matters 2013 Kings Food Market 778 Morris Turnpike Short Hills kingfoodmarkets.com Randi Jeddis, Cooking Studio Manager Class registration ongoing Kings Cooking Studio WHO WOULD BE MY TEACHERS? Kings Cooking Studio has a star- studded list of special guest instructors. And a top- notch faculty offers a wide variety of cooking knowledge to Cooking Studio attendees. WHAT WOULD I LEARN? With a variety of hands- on classes, this is great for cooks of every skill level. Learn a new technique. Create an entire meal. Try a new ingredient. There are exciting series classes for those looking to really increase their skills. WHAT I MAKE MATTERS! Choose from dozens of classes; demonstration or participation. A Thanksgiving meal everyone will remember for years. Or how to prepare the perfect pie; roast a chicken; master a soup. Come alone or with friends, family or someone special. There are classes for team building, for birthdays, for teens, for kids, even for couples. TOP photo - The classes are as individual as those who attend. Top of the line equipment, product and instructors guaranteed to be a memorable experience. LEFT photo - Guest lectures and demonstrations from top name chefs such as Sara Moulton. CENTER photo - Learn new techniques with participation classes. ANYWHERE Matters On your laptop, Android, iphone or ipad. On Facebook and Twitter. All issues, online, all the time. mattersmagazine.com