Windy Brow Farms Wood-fired Kitchen Opens for the Season
There’s lots new on the menu at this not-a-restaurant on very-much-a-farm in Fredon, a place put on the Garden State’s culinary map by farmer Jake Hunt. It’s strictly seasonal, and weekends only, so make a plan and stick to it.
J. Bone’s Barbecue
The pitmaster at this newcomer may have rubbed elbows with accomplished stars of the national BBQ circuit, but has lots of lessons still to be learned. Primary among them is making sure meats are served at optimal temperature and texture. Room temp and bone dry are not what barbecue is about.
Asian Pesto
Tap into spring’s verdant herbs to come up with a most adaptable condiment right for everything from noodles and stir-fries to grilled steaks and dumplings. In other words: Why wait for basil to make a sauce that’s endlessly useful?
A Chef and His ‘T’ings’
Chef Nick DeRosa rustles up little "t'ings" all the time at his Black Sheep Bar & Provisions in Garwood. As in, every day, something new. Often several "t'ings" new. That's because he finds inspiration literally everywhere. He's a chef who simply must create. Constantly.
Pop’s Corner
The concept of this daytime luncheonette is exactly what a Shore destination requires. But poor execution of personalized twists on the familiar too often ruins promising ideas, leaving dishes in need of fixes.
Sepesi’s Cinnamon Swirl Sourdough
If you think warmer weather doesn’t merit the warm embrace of a spiced-right boule, meet Nicole Sepesi’s favorite baked good – and think again.
Ma-De’s Chat Shop
An uncommonly common spot for life’s old-school eats exists in this northernmost of Hunterdon County’s River Towns. Set a spell. Talk to your dining companion or your next-stool neighbor. You’ll always want to come back.
Farms’ Freshest
Three members of spring’s brigade of top-flight produce and dainty eggs with extra-rich yolks lead the pack of favorite eats of the past two weeks. There’s also Turkish pide, which begs a side of something newly harvested and green.
Good Tidings from Spring Garlic
Mild, gentle and even somewhat sweet, this infant allium can be used in vibrant condiments such as chimichurri – or wherever you might find regular raw garlic too harsh to handle. Here’s a how-to.
Emma Wuillermin, Emma’s Farmhouse Confections
In the latest installment of TPW’s periodic pro-to-pro column featuring Joselin Oudemans talking shop with fellow practitioners of the pastry and baking arts, Joselin visits with Emma Wuillermin, owner of Emma’s Farmhouse Confections in Hammonton, which exists at the intersection of farm life and baked goods infused with more than a little ooh-la-la.
Nettie’s House of Spaghetti
Not all that long ago, this staunch Italian-American fine-tuned classics with care and craftsmanship. Today, servers bumble and the kitchen too often stumbles. And all the while, the crowds party on.
Collaborative Ginger Ale
Cream Ridge Winery and Ramblin’ Sol Farm are neighbors in Upper Freehold Township. With a new project to produce a farmstead soda, they’re becoming partners in an enterprise that promises innovation and great taste.