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Terra Chimera Farm

What Lauren Giunta and Cain Cummings are growing on acres in Cape May County isn’t about quantity yields and common crops, but treasures unearthed in a wealth of seed catalogs and destined to inspire.

Creams from the Crops

Daughter-Dad team Komal and Pankaj Das churn the expected, the unexpected and a whole lot in between at their highly personal ice cream shop in Budd Lake.

Byrd’s Eye View

Chef Ehren Ryan brings his distinctive and provocative world of food to a new space in Hoboken, determined to redefine casual elegance while respecting the values and vision he set in place at Common Lot. With Byrd, Air Ryan is born.

Sea Change

Chef Eduardo Espinoza is looking to bring something different to the tables at El Pacifico, his Mexican restaurant in Bridgeton: an ever-expanding repertoire of seafood dishes that elevates classics and tests uncharted waters.

A Movable Fiesta

McKitrick Chabot is Tacos Chicas and she’s all about bringing her fresh-faced Mexican home-style cooking to you via her compact food truck kitchen.

Direct Connections

The fresh produce is here in the Garden State, grown by our skilled and dedicated farmers. Why, then, does access for all remain elusive? Karyn Moskowitz has solutions to the problem and is actively creating links from farm to home table.

Cravings of Great Joy

Fruta-Mex in Hammonton specializes in antojitos, the light, refreshing snack foods of Mexico that belong on more menus in our Garden State. Trend-setters, please unite in support of the dishes that need to be everywhere.

Circling Around Hubs

What happens when a group of stakeholders in various agricultural enterprises are brought together by the New Jersey Food Democracy Collaborative to talk about the variety of hubs and the options they offer in selling Garden State produce? A lot of learning.

Restaurant Revue EATONTOWN

Mauka

What’s it called when a pre-proportioned feast of many parts is presented as a kind of culinary harmonic convergence? Thali time. At this suburban hub for Indian classics, you’ll also want a prelude of poori.

Of Reaping and Sowing

What Dorothy Turner grows, her community eats. Right now, the veteran farmer is planning her customers’ next meals from her fields in Howell.

Best in Class

Nancy and James Laird lead a living legend in New Jersey’s restaurant world, and do so with uncommon class, dignity and well-honed skills. Restaurant Serenade in Chatham, where they serve American cuisine using French techniques and local ingredients, is quite simply pitch-perfect.

Pro Picks: 2023/2024

What food or dish did you cook or grow or make in 2023 that best expresses why you do what you do in the culinary arts? And: What are you most looking forward to cooking, growing, making or eating in 2024? We asked and the pros answered.


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