3 Princeton Area Chefs Tell Their Stories of Working Their Way from the Bottom Rung to the Top of the Restaurant Kitchen Ladder
For the 2016 Harvest Dining issue of US 1, I approached executive chefs at 3 of the Princeton area’s most popular and revered food establishments for the stories of how they navigated their way from the lowest to the top position. That all 3 are Hispanic immigrants with no English at the start speaks volumes. (Donald T***p please take note.) Read about the journeys of Juan Mercado of One53, Jose Lopez of Nassau Street Seafood, and Edgar Urias of Blue Point Grill here.
Nature-as-Muse Workshops at Princeton’s Mountain Lakes Preserve Feature Successful Perfumer, Food Artisan, Graphic Designer, and Poet
The bad news is that this series of October workshops mounted by Friends of Princeton Open Space is sold out. The good news is there probably will be more to come. So if you’re interested in upping your creativity quotient, check out this unique series of open-air walks and a related workshop. Each is led by a different successful professional on four consecutive Sundays: a perfumer from Firmenich (scent), an independent graphic designer (color), a poet (words), and the inimitable Gab Carbone of the Bent Spoon ice cream shop (flavor).
Halloween Fun for Grown-ups and New Milestones for Brick Farm Tavern and First Field (the NJ Ketchup Folks)
- Tre Piani & Planet Apothecary teaming up for their Witches & Warlocks Ball
- Menu details for the upcoming (and already sold out) dinner at the Beard House by Brick Farm Tavern Chef Greg Vassos on October 22
- The newest product from the First Field Jersey Ketchup folks which surprised even owners Theresa Viggiano & Patrick Leger in its popularity. (Hint: it’s not ketchup)