elements, the blog.

We have a new blog for the restaurant: elements, the bar blog. Go check it out.

elements will be hosting a beer dinner featuring Yards brewery on Friday, April 30th. Pictured above are the beers we will be featuring (subject to change slightly). We will be posting updates with pricing, number of courses, ect… What we do know is availability will be limited so reserve as soon as possible (609.924.0078)

We recently had an impressive group of people dining at our chef’s table’s;
John Sconzo – Docsconz- The Blog
Alex Talbot – Idea’s In Food
Shola – Studio Kitchen
Linda – Playing with fire and water

A really fun dinner with a great group of people, They took some great shots and posted a few really nice reviews of their meal. Here are the links:

Docsconz’s, four part post:

Preview: elements: A Peek Into the Kitchen
Part 1: elements – The TypePad Dinner Part 1: Small Plates
Part 2: elements – The TypePad Dinner Part 2: The Balance
Top Three Restaurant Meals – February 2010

Shola @ Studio Kitchen:

A great slideshow of the meal by Shola

Here’s the link to the Mugaritz Stagiere’s Knives Fund through docsconz’s blog. Please click the here to find out more info, and please donate what you can.

Also, a great link on the importance of Staging by Greg Kuzia-Carmel. He is one of the cooks who lost his knives in the Mugaritz fire, and wrote a great piece on staging.

Very excited to be a part of this list, we would like to thank everyone who took the time to rate us on OAD.

2010 Opinionated Dining Guide – Thirty Most Important U.S. Restaurants

Not much to say about these beans, other than they are some of the best beans we have ever tasted. The beans were purchased from The Chef’s Garden in Ohio.

We tried our hand at curing roe this week with great results. We got in a few really nice steelheads from Mikuini wild harvest this weekend, as well as some awesome fresh steelhead roe from Brian at Sona seafood. I cured the roe in a smoked brine solution for about an hour.
Here’s the brine solution:
200g kosher salt
1600g warm water
800g smoked water

This is very time consuming project but well worth the results. Time to explore other flavors in the brine.

Our fish and chip dish using tairagai, also known as pen shell. This a type of Japanese razor clam, it’s fantastic raw or cooked. The dish has: smashed peas, malt vinegar, slaw, remoulade, local potato, and the clam is done, sashimi and panko breaded.