Picnic a Les Marmitons

April 19, 2010

by Rachel Nash Perlow

Chef Christine Nunn of Picnic, The Restaurant (opening June 2010), was the special guest chef at the New Jersey chapter of Les Marmitons Spring event.

We feel a bit of a Yenta’s pride in this as another OTB friend Eric Eisenbud, and former President of the chapter, was the event organizer, responsible for procuring the guest chef and provisions. For those who don’t know, Les Marmitons is a gastronomic and social club of gentlemen who share a common interest in fine food, wine and the culinary arts.


Chef Christine Nunn discusses the menu with current NJ chapter President, Efrain Raices (right), and John Howlet (left), a past president of the NJ chapter and the current Vice President of Les Marmitons International.

Click here for a slide show of all of Jason’s photos of the event.

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Ultimate Chef Bergen County 2010: Battle Cranberry

January 16, 2010

That’s right folks. It’s time again for your favorite culinary battle competition, Ultimate Chef Bergen County, sponsored by Chef Central in Paramus, New Jersey. For the opening round, Chef John Marsh of Green Door Cafe in Tenafly went up against Chef Jesse Jones of Heart and Soul Catering.

Click Here to view High-Res Photo Slide Show.

The ensuing battle was a clash of titans, a 40 year veteran of the New York restaurant scene with a classic cooking style versus a Southern style, North Carolina down-home cook. As with with many of these TV-style competitions, the focus was on a “Secret Ingredient”. For the opening round this year, it was Cranberries.

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Go Foie Yourself

April 19, 2009

The Making of the "Foie You" by you.

The “Foie You”, a croissant sandwich prepared especially for our friends at Farm Sanctuary. The “Foie You” can be purchased for $24.00 at Picnic Caterers in Emerson, NJ. This is a limited time offer and you must order the sandwich by noon Thursday the 23 st of April for pick-up on Friday  the 24th. All profits from the sales of the  sandwich will be donated to the Center for Food Action. The sandwich will be offered weekly via special order until demand subsides.

Like other industries, the restaurant and food business is no stranger to being targeted by extremist groups which have some bizarre notion that the animals which are being used for foodstuffs and other products  have the right to be treated like human beings. Typically, however, these organizations, such as PETA, are more likely to spend their energies on large food distribution and manufacturing entities, and not on individual restaurants and small businesses. However, this is not always the case.

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A Visit to D’Artagnan

April 18, 2009

D'Artagnan and Ariane Daguin, Newark NJ by you.

D’Artagnan is one of the most important suppliers of luxury proteins and ingredients to many of the nation’s top restaurants.

My chef friend Christine Nunn, of Picnic Caterers in Emerson, was recently invited over to visit the D’Artagnan facility in Newark. For those of you not familiar with D’Artagnan, it is the premier supplier of luxury ingredients to many of New York City’s top restaurants. What D’Artagnan is most famous for, however, is that it is one of the largest (if not the largest) distributors of domestically produced Foie Gras in the United States. Rachel and I decided to come along and take some photos, so we could show you what this very impressive operation is all about.

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