In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Sean Yan, pastry chef at Heirloom Kitchen in Old Bridge. And Martha scores a scoop as she learns more about this all-pro: Next year, he’ll be opening his own restaurant.
Frankly, a bite of a top-notch artisan-made hot dog can spark fireworks on the Fourth of July more dazzling than a shimmering pyrotechnics display. Ella Rapp has tried many different brands of ’dogs and is firmly in the camp of those made by the butchers at Chester Meat Market.
A pastry chef with a distinctive voice who came home to the Garden State to practice her craft in downtown Rutherford is the newest member of our elite club of top toques. Erie is where “tradition blends with seasonal whimsy” and the devoted line up to catch whatever is coming out of the oven.
A nonprofit based in Clifton is devoted to urban farming, ag education and growing its network of resources in ways that support equitable access to healthy foods and ecologically sustainable communities. Along the way, it’s also become a vital hub for young farmers.
Abby and Jesse Sickler’s life on their farm in Stow Creek is all about their cattle, their hogs and their chickens, and raising them in a mindful way that honors their nature. (The couple’s toddlers have their say, too.) P.S. Check back tomorrow for more on Hidden Creek in Sunday Kitchen.
If growth is the result of people working together, those behind the formation of the Garden State’s first chapter of the national Young Farmers Coalition are destined to have a bumper crop of answers to critical questions about the future of agriculture.