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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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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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I take a tremendous amount of pride in who I am and how I live my life.  I call it an umbrella policy of pride if you will.  I look for it in the people I hire and the people I work for.  My staff in the kitchen must take pride in being on time, keeping their work area clean, their uniform clean, their knives sharp, pride in those around them and the property they work for.   I am not perfect nor do I expect anyone in life to be perfect.  But I do expect a very high percentage of consistency in myself and those that I work with to stay under the pride umbrella.
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I can vividly remember the day that I chose the path of becoming a chef.  It was the spring of 1991, I was nineteen years old and I had never stepped into a professional kitchen in my life.  I set several goals for myself that day and I can proudly say that eighteen years later I have accomplished everything that I set out to do.  These years have passed incredibly quickly and as I look back one thing has remained true for me.  I have never, not wanted to go to work.  Of course there are those beautiful summer days that I wouldn’t mind spending the day at the beach wit...
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