What isn’t pumpkin flavoring added to these days? I could easily write a Forrest Gump style list of all the squash related dishes that show up on menus and in cookbooks at this time of year but that would be annoying. Not to mention the beverages — alcoholic and caffeinated — supplemented with pumpkin intent. So I won’t.
I’m writing this with the tune of David Bowie’s “ch-ch-ch-ch changes. Turn and face the strange,” running through my brain. This past year has been nothing but changes. Changes in what we’re cooking in the kitchen, changes in what kitchen we’re cooking in, changes in where we are working, and changes made to our lifestyle in general. If you’d told me a year ago — yesterday — that this is where we’d be now, I would have laughed my head off. If you’d told me that we would be happier, and better off for turning our lives upside down, I would not have believed you.
How does a thirty five year old Jersey Girl with a degree in biology become a sustainable farmer? Jessica Isbrecht, a self proclaimed anomaly, is raising heritage pigs, chickens, goats, and a handful of turkeys, rabbits and geese on 30 acres of the 2,740 acre tract of land left to the state of New Jersey by heiress, socialite, and philanthropist, Doris Duke.
Paté spread courtesy of Sickles Market in Little Silver.
It was a foggy Monday night when guests, chefs, and culinary students converged on the Navesink Country Club for the annual Jocef, Joe Romanowski Culinary Fund Raiser. A veritable who’s who in the local food scene, Flavor Chronicles brings you pictures of some of the most beautiful creations you’ve ever seen.