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Roasted Butternut Squash Soup is a favorite every autumn at The Bernards Inn. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste.  Here is a simple recipe to help those at home make a great soup.   Enjoy! Serves 6 Ingredients: 3 Medium butternut squash, cut in half, seeds removed (reserve for later) ¼ Teaspoon grated nutmeg 2 Tablespoons Butter, melted 1 Tablespoon honey 1 Cup of heavy cream (optional) 1 Large white onion, cut in small pieces 1 Rib celery, cu...
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This recipe embraces the best that New Jersey has to offer in the summer months. We use Lemon Thyme, the lightest green herb in this photo  from our garden. Enjoy the summer! ROASTED CORN CHOWDER CHANTERELLE MUSHROOMS, GRAPE TOMATOES, JALAPEÑO, AND LEMON THYME Ingredients: 6 Ears of Corn 2 White Onions, chopped into 1 inch pieces 4 Cloves of Garlic, crushed 4 Sprigs of Thyme 2 Quarts of Water 1/2 Cup Whole Milk 2 TBSP Canola Oil Salt 8 Ounces Chanterelle Mushrooms, cleaned very well 1 TBSP Fresh Lemon Thyme 12 Grape Tomatoes, cut in half 1 TBSP Sweet Unsalted Butter 2 TBSP Jalapeño Puré...
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A grilled cheese sandwich is one of my all-time lunch favorites. I created this grilled cheese and asparagus sandwich for our new spring lunch menu. It utilizes the abundance of asparagus and baby arugula at this time of year. The tanginess of the brie and the depth of the grain mustard pull it all together to create a fantastic flavor combination. Enjoy! GRILLED CHEESE & ASPARAGUS SANDWICH 2 Slices Multi Grain Bread 3 oz Brie Cheese, cut into long strips 1 TBSP Whole grain Mustard 8 Baby Arugula Leaves 8 Spears Asparagus, blanched until tender 2 TBSP Sweet Unsalted Butter, softened Spr...
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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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