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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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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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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...
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Cookies have always been a part of my life, always a reward or a treat as a child there was nothing like a cookie. Usually it was a toss up of the oreo, always a challenge to figure out what new way to eat it, or mom’s fresh baked chocolate chips. Really it didn’t matter they both are great and over the years I don’t think I have met anyone that hasn’t enjoyed some type of cookie. Beside its tastiness it provokes memories and good times. But a few years ago while hanging out with a bunch of fellow chefs  I truly learned how valuable a cookie can be. While in an airport one day with a gro...
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