bi blog header 4

The Bernards Inn Logo

  • Home
    Home This is where you can find all the blog posts throughout the site.
  • Categories
    Categories Displays a list of categories from this blog.
  • Tags
    Tags Displays a list of tags that have been used in the blog.
  • Bloggers
    Bloggers Search for your favorite blogger from this site.
  • Archives
    Archives Contains a list of blog posts that were created previously.
  • Login
    Login Login form
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...
Continue reading
in Innspiration 184 0
Rate this blog entry:
0
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...
Continue reading
in Innspiration 208 0
Rate this blog entry:
0
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 ...
Continue reading
in Innspiration 225 2
Rate this blog entry:
0
mr0927willowlnsbjpg-1b77779d573be8b5_large
Read what The Star Ledger wrote about our garden and The Willow School.
in Innspiration 172 0
Rate this blog entry:
0
header_history
A few weeks ago I was working on cleaning out the apartment of my aunt who had recently passed away. She was 88 on her last birthday and for many years lived alone. Like many people of her generation my aunt was a “saver.” In the process of organizing everything I came across a copy of Woman’s Day magazine that she had saved from April 1939. The cover price was two cents. The magazine was in almost mint condition. The pages had yellowed, but otherwise it was perfect. I don’t know her reason for keeping this particular issue, because there were no other copies of the magazine to be found in he...
Continue reading
in Innspiration 218 0
Rate this blog entry:
0