At what point in the English language did lemons become a metaphor for life? Eggs in my opinion make more sense. My life has become scrambled, or things are going over-easy. Maybe life has become deviled or hard boiled? We’ll go with lemons though.
We bellied up to a high top at the recently opened B2 Bistro & Bar on Shrewsbury Avenue in Red Bank. This building once held an old fashioned Italian restaurant so beloved by locals that they still talk about it today. It was at Sal’s that we shushed our babies while trying to enjoy pasta puttanesca and veal parm. Two or three other restaurants took over the spot and failed. This one, B2 is gonna stick.
Writing about food can give you some unique opportunities. Sent to cover a local restaurant that would be featured on a major news show in the near future, I went in with low expectations. Thinking the news team would consider me in the way, the experience was completely to the contrary.
Yes, I left out stir, mix, shake, and all of the other fantastically descriptive turns our food will take before it is plated before us to adore and then devour.
Life is just too short to eat mediocre meals and because of this, I bring you a brand spanking new blog specifically related to what people are eating, how they are preparing the raw materials and the artists who spend their time creating our foodie adventures. I am hoping to incorporate local flavor into your world through photos and words, show you the chefs in action, and enlighten your culinary world. I would like to include what is growing in some of the local gardens and farms, and if they will allow me, bring you into some amazing local kitchens as well. We will bring you the ins and outs of cooking classes, restaurants both the high-end and the comfort food zones that we crave.
The first post will feature a tribute to Joe Romanowski, a local chef who achieved such legendary status among his peers in his too short life, that they have named a scholarship fund and benefit in his honor. Tomorrow night the Joe Romanowski Culinary Education Foundation will hold their Recipe For Success. There will be 21 restaurants represented at this event and I will serve up this tribute to you on Tuesday, April 2nd. In the meantime, if you would like to know more about the bowl of corn chowder made by Chef Joe a few years ago, follow this link to my original blog, Black Eyed Susan’s Kitchen. For now, you can find me through Facebook or email as this blog will be a work in progress.