We are currently in the process of planning a Mangalitsa pig dinner on Monday, August 10th. Aki and Alex from ideas in food will be joining us again as guest chef’s as well as Chef Michael Clampffer. More info on the Mangalitsa pigs can be found at: http://www.mosefund.com and http://woolypigs.blogspot.com/. More info to come….
We recently took another field trip with Alex and Aki from ideas in food to Valley Shepherd creamery in Long Valley, NJ. They provide us with many different types of sheep’s milk products. We are currently using their:
Valley Thunder, scentsation, sheeps milk ricotta, sheeps milk yogurt, crema de blue, trappist, shepherd’s basket, and sheepamid. Many thanks to Eran, Deb, Corrine, and everyone at valley shepherd for all of their very hard work.
We are very pleased to be working with Steve Stallard of BLiS gourmet products. Steve’s smoked and cured steelhead roe’s are incredible. As well as his bourbon barrel aged syrups and vinegars. Thanks for all of your fine work Steve.
New Jersey always gets a bad wrap, which I find disappointing considering we are the garden state. The huge amount of farms and wild product that reside in NJ are truly astounding. Anytime you leave the state and tell people that your from NJ they always give you some smart ass comment, and honestly I’m quite sick of it. So this post is to all of the Jersey haters out there. All of the veg, herbs and grains are coming locally from farms or were picked wild, the NJ morels that we are getting are amazing right now. Also, here is link to an article that Aki and Alex wrote for popular science after our ramp adventure. It is a very informative ramp article, hope you enjoy it as much as we did.
We recently took a “class” field trip to Griggstown farm with Aki and Alex from ideas in food. We have worked with George and Peter Rude for many years now and wanted to show our staff where the product that we are serving is coming from. Also, Griggstown Farm started a Community Supported Agriculture (CSA) program wich will offer fresh, local, naturally-grown produce. I recently signed up for the CSA and recommend to anyone who reads this to do same. For more info on the CSA contact:JOHANN.
PLEASE SEND AN E-MAIL WITH YOUR NAME AND PHONE NUMBER TO PRODUCE@GRIGGSTOWNQUAILFARM.COM
OR CALL THE STORE: (908) 359-5218 AND ASK TO SPEAK TO JOHANN.
Here is a large chunk of photos from the Kindai dinner. About 95 percent of these photos were taken by the very talented chef Shola Olunloyo. Shola also posted a ton of pictures on his blog as well. A huge thanks to Alex, Aki, and Ike for making this dinner a huge success. Also, thanks to Shola and Bob (from pequod) for taking time away from their meal to take such awesome photographs.
