Melick’s is the king of apples in the Garden State. So it follows that when the family whose farm dates back to 1728 decided to make hard cider, they’d bring home not one but two “Double Gold” medals from a prestigious competition.
There are a lot of bold tastes in this cycle’s favorites, including a BLT that’s destined for widespread greatness, a huuuuge cookie, a powerful pet nat, a game-changing clam roll and a bowl of unexpectedly potent ramen.
Razza Pizza Artigianale in Jersey City is Carnegie Hall for the pizzaiolo who has fused place and process to create distinctive and distinguished pies. It’s the definitive voice of a generation, and it expresses the Garden State at its diverse, dynamic best. Today we begin an ongoing series focusing on the chef Dan Richer and his Razza Pizza Artigianale, a decidedly different breed of pizza restaurant that has changed the way we in New Jersey view and eat pizza and influenced both pizzaioli and home-based pizza makers nationwide. The Peasant Wife’s Richer/Razza stories will appear periodically in the months to come as Razza expands its space on Grove Street in Jersey City, introduces new menu items while tweaking existing staples, and Richer’s first cookery book, “The Joy of Pizza,” is published.
Tree fruits at this Warren County orchard roll with the seasons, starting with sour cherries in spring and climaxing in high autumn with apples and pears. For a couple more precious September weeks, peaches will drip from bark-crusted limbs and branches and beg to be baked in a pie.
A caring community has built up around this innovative café in Hopewell, the next stop on the Chef Train.