Before We Get Started: Join me at Readathon for Adult Literacy
This Thursday, September 4th, I’m participating in Literacy New Jersey‘s Readathon at the Princeton Public Library. At 1 pm, I will read from my favorite (food-related) book for 5 minutes, as part of an all-day event to spotlight adult illiteracy.
Did you know that in Mercer County alone, 60,000 adult residents cannot read above a fourth grade level? As someone with a sibling who never learned to read (incredible, I know), this cause is very close to my heart.
From 10 to 11 am, children’s books will be featured; from noon to 4 pm, adult books. Please join me! The public is welcome to sign up as readers, too. Phone 609.587.6027 or email email@example.com.
“As It Grows” Dinner to Benefit Little Silver’s Historic 1665 Parker Homestead
David Burke is the celebrity chef (David Burke Fromagerie, etc.) creating a sumptuous farm-to-table menu for what event co-chair Bob Sickles (of Sickles Market) terms a “serious food and wine event with a fun, casual approach.” It takes place on Saturday, September 13 starting at 6:30 pm under a sailcloth tent at the historic Parker Homestead in Little Silver, which is the beneficiary.
Here’s the menu created by David Burke (who, btw, grew up in Hazlet):
Cocktail Reception: Bacon Clotheslines with Pickled Carrot Garnish; Cheese”burker” Sliders; Quinoa Sliders; Pork Rillettes; Corn Panna Cotta Jars; Pig Trotter Terrine Spiced Apple; House Cured Lardo; Garden Conserva; Country Crostini; Chicken Lollipops.
Lusty Lobster Raw Bar: Wild Caught Sandy Hook Bay Clams; Wild Caught Delaware Bay Oysters; Jumbo Shrimp Cocktail; Jonah Crab Claws.
Sickles Market Cheese Table: Assorted Farmstead Jersey Cheeses including Long Valley Shepherd, Bobolink Dairy and Cherry Grove. Gourmet accompaniments and fruits.
“Local” Salad Station: Organic Kale Caesar Salad; Shaved Brussels Sprouts with Apples; Candies Pecans, Blue Cheese, Dried Cranberries; Fall Market Salad with Fixins’; Tomato Burrata Salad.
Fish Station: Barnegat Light Day Boat Scallops, Parsnip, Apple, Chanterelle, and Leek Fondue.
Pork Station: Porchetta Carving Station, Pineapple and Mustard Kraut, Quince, Lentils, Roasted Brussels Sprouts and Corn Bread Stuffing, Country Potato Salad.
Beef Station: Roast Prime Rib with Au Jus, Horseradish, Crème Fraiche and David Burke Steak Sauce.
Pasta Station: House Made Cavatelli, Sheep Milk Ricotta, Butternut Squash.
Dessert: Cotton Candy, Smokin’ Hot Doughnuts; Peach Pies.
Tickets are $250 and can be purchased at www.AsItGrows.org or by calling 732.462.1466.
Surfeit of Scrumptious Salsas Sizzle at Salsa Slam 2014
Last month I was a judge at a different event at the Princeton Public Library: it’s third annual salsa contest. Ten area eateries vied for the coveted title of best salsa in this Ivy League town. Terra Learning Kitchen (located inside the YMCA) won over us judges with its Salsa Verde with Avocado, while People’s Choice went to Tortuga’s Mexican Village for its classic Secret Family Recipe Salsa.
Naturally, I used the occasion to gather recipes for some of my personal favorites. Don’t let the Labor-Day-means-the-end-of-summer hype fool you: there’s plenty of NJ harvest time left to make the following fresh, exciting salsas. The folks at Agricola, Princeton’s popular farm-to-table restaurant kindly shared their intriguing entry, anchored by kimchi and heirloom tomatoes. The mango salsa recipe is courtesy of my friend George Point of Lawrenceville, who won awards for it years ago when he competed on the NJ barbecue cook-off circuit.
For a full report on the Slam, read this terrific account by one of my fellow judges, Sue Gordon, who blogs as the Princeton Food Examiner. (Recipes are reprinted from my column in the August 15 issue of the Princeton Packet.)
KIMICHI – HEIRLOOM TOMATO SALSA
Pete Maglaty, Sous Chef, Agricola
3/4 cup kimchi
2-1/2 cups heirloom tomatoes
1/2 cup spring onion, minced
1 jalapeño pepper, minced
Juice from 1-1/2 limes, separated
4 tablespoons kimchi juice, separated
2 tablespoons cilantro leaves
- Combine the onion, jalapeno, juice from 1 lime, and 2 tablespoons of kimchi juice in a small bowl. Cover and let macerate overnight at room temperature.
- Next day, cut the tomatoes into small dice and chop the cilantro leaves. Mix together the tomatoes, cilantro, and kimchi. Stir in the macerated mixture of onion and jalapeno, and the remaining 2 tablespoons of kimchi juice. Season with salt, cover, and let rest in the refrigerator overnight. Before serving adjust seasoning if necessary with additional salt and lime juice.
Makes about 3 cups.
MANGO MADNESS SALSA
2 15-ounce cans sliced mango
1/4 cup crushed pineapple
1/4 cup sweetened flaked coconut
2 ripe kiwi fruit, chopped
2 tablespoons grated fresh ginger
1/4 teaspoon Cayenne pepper, or to taste
Juice of one fresh lime
Fresh cilantro, chopped
Puree the mango. Combine all ingredients except cilantro in a small bowl. Sprinkle with cilantro.
Makes about 3 cups.
Review: Battello – Ryan DePersio’s Latest, at the Newport Marina in Jersey City
The views of Manhattan, the open-air porch on the Hudson, the breezy nautical decor all make Battello a natural for catching the last of summer’s fine weather. The modern Italian seafood ain’t bad either. Read the joint report from me and senior editor Eric Levin, in the September issue of New Jersey Monthly.