As with many things in life, you can never truly know everything about cooking. There are so many different cultural nuances and techniques… it’s why I love going to cooking classes and learning from people who have dedicated their lives to food. And I finally made my way over to the beautiful Farm Cooking School in...

Would you believe me if I told you that everything on the plate pictured above was freshly caught or grown in and off the coast of NJ? From the tuna to the rice, this dinner is 100% Jersey delicious. Growing up, I earned the nickname Sammy The Seal at the age of 3, thanks to my ability to slurp down sushi like it was...

I clearly remember the day my parent’s cut me off from my Easter basket. It was a sad day… one void of hollow bunnies and caramel filled eggs. I was in high school, but I certainly wanted to cry like a child. Why would anyone stop this wonderful tradition of plying their child with sugary snacks? Beats me… Growing up,...

You may not know what Braciole is, as it’s not commonplace on Americanized Italian menus. In fact, I’m calling it: braciole is one of the most underrated Italian dishes of all time. But out of all the Italian dishes under the sun, it really is one of my favorites. Up there right along with Osso Bucco (a dish you may be...

In my recent blog post, The State of Farm To Table in 2017, I briefly told my story about how I got into my fascination with the farm to table movement. And despite it’s popularity, I know sourcing local, farm fresh ingredients isn’t commonplace for most people. I know this because I can count on just one hand the...

Every year, I discover at least one new vegetable at the farmers market that I’ve never had before. A few years ago, that vegetable was delicata squash. Since then, it has grown to be my FAVORITE winter squash due to its thinner skin and wonderful texture. Sorry butternut, you’re just too hard to peel and cut. Last...

Is it just me, or does it feel like everywhere you go, restaurants are promoting artisanal/handcrafted, farm-to-table, and/or seasonal cuisine? The other day I saw an ad for a national chain promoting “handcrafted cocktails”. Well yeah, how else are you going to make them, with your feet? These vague terms are...

This heat is starting to get to me. I love being outdoors, but when there’s an excessive heat warning and Accuweather is telling me the RealFeel temperature is 103, that means I’m stuck indoors. And it also means I have to limit the amount of cooking I do. And this is really hard for me because I need more than a...

You might not expect to hear roosters crowing during your typical dining experience. But this is no typical dining experience. The farm in Brick Farm Tavern isn’t there as a marketing ploy meant to capitalize on the farm-to-table “trend” that has emerged over these last few years. This is a restaurant on a real...

Some days in the kitchen are a bit more adventurous than others. I’ve wanted to put into action the ricotta recipe I got from Cherry Grove Farm’s cheese class, AND I had the chance to grab some tasty Hun Val Dairy Farm’s single-source, non-homogenized milk from Brick Farm Market. So it was simply foodie fate. I am not...