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Spring is just days away and the anticipation has been building here at The Bernards Inn. It has been a long, difficult winter and while snow and ice repeatedly pounded the Northeast, we in the kitchen kept upbeat with visions of our garden and fresh greens “dancing in our heads.” In truth, we began planning our new Spring Menu six weeks ago and our culinary team is pleased to present our new menus. Creating a new menu is not an easy undertaking and it does not happen overnight.  In fact, planning our seasonal menus takes weeks if not months to accomplish.  To look out the window u...
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One of the joys of being a chef is creating food that stimulates people’s senses.  The first reaction is visual as the food is presented.  A veritable feast for the eyes! Second are the smells that drift up as  the aromas are experienced.  Then on to the first taste as the brain reacts to the flavors that are dancing across one’s taste buds.  Was the food cool and refreshing or rich and warming?  Finally, our bodies and mood become influenced by those sensations and hopefully, we as chefs, are able to influence people  in positive ways. Valentine’s Day is an...
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willow
I recently concluded the growing season of our garden with the help of the fifth grade class of The Willow School.  What an absolute pleasure!  They were very helpful in the planting of the garden during the spring.  The looks on their faces when they saw how everything had grown was awesome.  As we entered the herb garden one of the children said it felt like walking into a jungle.  The shiso, pineapple sage, and fennel were taller then the kids.  To hear them talk about the flavors as they tasted all the different herbs was priceless.  The fun we had diggin...
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IMG_5528
This week was my son’s 5th birthday and we had a small get together with some friends and family to celebrate. My wife who is 6 months pregnant and is in constant pursuit of our 19 month old, not to mention preschool, play dates, swim, library and all of the other activities that keep a young family busy, decided to bake the cake. A few days before the party we thought it maybe a good idea to see if Duane, the pastry chef at the Inn, could help us out with the cake as all of the other planning began to become a little much. I brought Duane a paper plate with the Diego theme and colors and aske...
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Read about The Bernard's Inn Garden on "Artful Diner" from NJ.com Link to \"Artful Diner\" NJ.com "The Bernards Inn’s garden is part of a growing trend of cooking with locally grown produce. The chefs at the Bernards Inn first planted their garden about a year ago, realizing a long-time professional dream of Chef Heyer’s. He had always sought out local produce; but, motivated by the opportunity to grow the restaurant’s own vegetables and herbs, the garden takes this to a new level. In addition to great taste and freshness, local gardens offer a number of benefits to the environment: less pol...
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