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“Do you cook at home?”  “Not on my days off.” One of the most frequent questions I am asked when people find out I am a chef is, “Do you cook at home?”  The answer is no.  Yes, I am the designated cook on holidays I spend with my family (mainly Christmas day), but on my days off, cooking at home doesn’t even enter my mind.  I enjoy ordering out, usually a good slice of pizza.  I also enjoy going out to a new restaurant to see what is being served.  My favorite place to eat is a little sushi restaurant, in Somerville, called Shumi.  Shumi is tucked away in a ...
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My recent obsession with charcuterie has turned into a deep passion for sausage making.  Growing up, I always loved cured meats such as pepperoni, sopressata and salami.  I have discovered that I can now make these delicious sausages and the reward of tasting the finished product is unmatched.  The great thing about being a chef is that I can share this reward with all that are interested.  Available on our bar menu is our house-made charcuterie plate.  This plate is my pride and joy.  It has different styles of sausages as well as a prosciutto. Charcuterie Plate...
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Charcuterie is defined as sausage, ham, cold cuts of meat, pâtés, roulades, terrines, etc.  It was developed as a way to preserve meats, before the use of refrigeration.  Today, we use this ancient art to add and develop flavor through the use of salt and other spices.  Here at the Inn, we have recently started our own line of charcuterie.   From left to right; house-made chorizo, smoked ham hocks, venison lonzino and foie gras torchon.  My favorite, the smoked ham hock, is a simple way to add a lot of flavor to a soup, broth or stock.  The French lentil sou...
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soup
I love the seeing the leaves change and feeling the temperature drop slightly.  It is fall, the season of crisp days and cool nights.  The smell of warm mulled apple cider with fragrant cinnamon, clove and allspice is unparallel in my mind. It is also my favorite season to create food in.  After a summer of beautiful New Jersey tomatoes, corn & peaches, there is nothing I look forward to more then getting different kinds of apples, squashes, and cabbages to use for our menu.  Butternut squash soup is a staple of the fall season in most restaurants.  Roasted squash ...
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Read what The Star Ledger wrote about our garden and The Willow School.
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