Food, wine, martinis and music are sometimes more than you need to host a successful party. Once a year for the last 12 years, Salt Creek Grille in Rumson, NJ has played host to several different charity events. This years beneficiary was the Kortney Rose Foundation, founded by Kristen Gillette who’s daughter died of a rare brain tumor at age 9 in 2006.
Having lost a sister to pediatric leukemia, many years ago, covering this particular fund raiser was both bittersweet and a wake-up call. Still, after all these years, more money needs to be put toward research. Specifically for pediatric causes.
Soap box put aside, Flavor Chronicles/ Chef’s in Motion loves a good party, especially where good food is served, so I bring you highlights of this years event.
Beautiful, delicious ingredients, carefully assembled for guests to enjoy is what you will find at the JOCEF Recipe for Success fundraiser. An event created to financially help and inspire culinary students.
A big thank you goes out to Rachel Weston, chef, culinary teacher, and author, for covering the event for Flavor Chronicles/ Chefs in Motion, this year. If you would like to read more about how you can attend next years event, information can be found here.
You have to check this place out! I was told by several friends who get excited over new food concepts and places. A short road trip brought us out of our peninsular-ized complacency, and on to Route 36, destination, Airport Plaza in Hazlet. In Jersey speak, we didn’t even have to take the Parkway, so no exit numbers were involved.
Kazia’s Grab N Go, owned by Cliff and Mitzy Moore is a unique and exciting concept in fresh-made, prepackaged, groceries, and beverages. All in the realm of Asian foods. If you like fresh sushi, spring rolls, or ramen, they have it made and ready for you to eat in or take home. Should you want to prepare a meal from scratch, they have the ingredients you will need for that too. They can also help you with your shopping list if the names on the packages confuse you.
Spending more time in doors when you are living at the Jersey Shore, or anywhere the temperatures drop to around freezing is a given at this time of year. Some of us embrace the opportunity to become reacquainted with our stoves, ovens and refrigerators. What’s been steaming up the air in your kitchens? We’ve been keeping the stock pots hot and full of soup, slow braising meats, and enjoying what the market has to offer in the way of winter veggies. Here are a few high points…
The process of writing about food is often like going on a blind date. The hope for a mutual attraction, a little something in common, and maybe a good time is what you’re looking for. Tasting several dishes cooked by the kitchen crew of a restaurant is no different. You hope for something delicious, food that has been prepared properly and maybe, if you’re lucky you get an unexpected taste experience to write about.
