I noticed a big gap in the recipes I’ve brought to you on the blog. I have not been sharing enough side dishes! I tend to focus on the main event and don’t give enough love to all the accompaniments that are served alongside. With dinner and holiday party season on the horizon (We all have those potluck events where you are required to bring a side) I am going to do my best to showcase more side dish ideas in the upcoming weeks.
I’m crunching away as I write this post. I’ve been taken over by a snack attack and thankfully my latest recipe is able to ease the hunger. I typically crave salty snacks and one of my favorites is Chex Mix. This weekend I decided to make my own ultimate mix with all the best fillings. We all know the bagel chips are the best (at least in my mind), so why not double the amount of them. Also, who needs regular butter crackers when you can have Cheez-its! That’s the fun of making your own snack blend, you hold the power to omit, add or subtract any of the mix-ins.
Some restaurants have such influential reputations that I automatically put them on the ‘dream list’ of places to try. With jam packed work and social calendars, a very large catalogue of places to try, and limited funds it’s nearly impossible to try every raved about restaurant across the state. Some restaurants land on this to-do list of mine and just get pushed to the back burner as new exciting places start to arrive on the scene.
I have yet another exciting local event to share with all of you. The Northeast Organic Farming Association of New Jersey (NOFA-NJ) is hosting a fall Harvest Dinner on Sunday, October 5, 2014 at Duke Farms Coach Barn in Hillsborough, NJ. It will be a grand display of produce, chefs, and businesses coming together to provide an evening to remember.
Fall brings my favorite scents of the season. On Sundays my kitchen is often filled with aromas of assertive herbs and spices like sage, cinnamon and cloves. I also may have a slight obsession with all things squash and pumpkin. I’m sure you’ll see in the weeks to come that I love to incorporate these quintessential fall vegetables into everything I can!
Samba Montclair has some changes heading your way. The authentic Brazilian restaurant is welcoming some new talent that will bring a fresh perspective to the menu and cuisine.
For what seemed like years, The Office Bar and Grill (now known as The Office Tavern and Grill), was closed for a restaurant revamp. It was a regular stop on the Morristown bar scene, not particularly known for its food, but it was always big on getting people in for drinks. I personally was not a regular to the restaurant but; I was excited to hear that the remodel would not just be an aesthetic one but also a re-haul to their entire menu approach.
Chefs from two renowned North Jersey restaurants are teaming up to produce a pair of harvest dinner culinary showcase. Chefs Thomas Ciszak of Chakra and Todd Villani of Terre à Terre are the dynamic duo. The dinners will feature local produce sourced from New Jersey farms including Bracco Farms, Terhune Orchards and Shibumi Farm. The dinner on October 22nd at Terre à Terre will also include a tea tasting from Tavalon Tea.
Growing up at the shore, I never vacationed to the famous Jersey beach towns that so many flock to in the summer months like Wildwood, Seaside and Long Beach Island. I was a mile from the beach so getting a hotel room in another beach town, just miles down the road, would be a bit silly. Instead, during the summer months we vacationed and explored the lakes and coastlines of New England states like Maine and New Hampshire.
Now that Labor Day has passed our ovens are slowly being turned back on. I know I have already kicked off my personal crockpot and stove season. While I’m not quite ready to cook stick to your ribs, hearty meals that keep me warm; I have embarked on making some transitional meals that border on comfort food and late summer seasonal.