Before I graduated to pork products, bread and butter was my first true love. A simple, complimentary, truly harmonious pair - if only every relationship could be like bread and butter!
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Throwback Video: Maui's Dog House in N. Wildwood
Meet Michael "Maui" D'Antuono. He's a “Tubular Meat Renaissance Man” and believes the finest two words in the English language are “encased meat.” My kinda guy!
Read MoreGartending: Cocktails from the Garden
Among good chefs seasonal cooking is expected. But what about seasonal mixology? Chefs are taking their produce to the bar and shaking up garden fresh cocktails fit for sipping on a sweltry summer night!
Here are two of the most creative "gartending" (bartending + garden = gartending) recipes I've come across. So, gather up some fruit and veg, and get mixing!
Let's Get Porked: Lou Palma
Rob Nicolosi and Lou Palma at Nicolosi Foods in Union CityIt all started about three years ago. I was a new blogger on Baristanet with a penchant for pork, when an ill-fated attempt to make prosciutto led me to Lou Palma.
Shortly after the article bemoaning my prosciutto failure was published, Montclair food enthusiast and author, Laura Schenone, emailed me and suggested I contact the pork curing maestro, Lou Palma. I immediately emailed Lou, and the rest is porkographic Montclair history.
Read more on Devil Gourmet.
Bryan Gregg to Open Escape in Montclair
Chef Bryan GreggThe Montclair restaurant saga continues! Chef Bryan Gregg, formerly of the Ho-Ho-Kus Inn and Michael Anthony’s, has announced his plans to open Escape, at 345 Bloomfield Avenue, Montclair.
Read MoreNuevo Latin Cuisine at Mamajuana in Secaucus, NJ
One-third through my first Coco Mojito, I became blind to the traffic zooming by on Route 3 East. It’s safe to say, that if I were capable of only three senses – taste, smell and sound - I might fancy myself somewhere in the Riviera Maya. But I wasn’t in Playa del Carmen or Tulum, or some sexy South American city. I was in Secaucus, NJ.