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  Chef Heyer In the Kitchen at the James Beard House. What an honor it was to be back in the kitchen of The James beard House last week! I have had the pleasure of cooking at The House on three other occasions, but this experience was especially meaningful to me. Having been born and raised in New Jersey and having traveled and lived in many other parts of this country, I can honestly say that I would not choose to live anywhere else. To be able to cook a dinner that celebrates so many of the wonderful foods that this state has to offer and host it in a place that means so much to...
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Garden Gets 8 New Boxes As we began planning and planting the garden this spring, we quickly realized we had maximized all of our growing space and needed more. Our garden has expanded a bit every year since we first broke ground four years ago, but now we knew a significant expansion was needed. So, we took a few measurements, cleared a little brush, and we were able to add eight new boxes to our plot of land. We now have 28 boxes, in addition to the herb garden that is 12’x36’! First Radish of the Season In addition to being able to provide a greater variety of produce, the expansion will...
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Bernards Inn Garden Ready for Planting
Bernards Inn Garden Ready for Planting Spring in New Jersey is an amazing time. Trees are in full bloom, ramps are popping up by the river beds, and it is time to get The Bernards Inn garden planned and planted. One of the great things about being a chef and living in New Jersey is enjoying the four seasons. I love the fact that we can experience all of them and each one is so very different. It was disappointing to have such a mild winter, as I love to spend time with my wife and kids in the mountains snowboarding. But as each day gets a little longer and a little warmer, my thoughts turn...
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Although Mother Nature seems reluctant to let go of winter, the dates on the calendar reassure me that it’s time to dig my hands into the earth and begin planting the Inn’s garden.  This will be our fourth year of planting and harvesting our own garden, and I never lose the excitement of watching the first tiny shoots poke up through the soil. Early spring is always a tricky time of year because I am eager to get the seeds and starter plants in the ground, but I know if I plant too early, the frost could ruin a lot of hard work and planning.  There are some vegetables that can be st...
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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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