Hot From The Kettle ®
I recently visited with the always imaginative Chef Tre Ghoshal who prepared a few of his new creations, heavily influenced by modern cuisine and molecular gastronomy.
Watch the video to see Chef Tre's tuna carpaccio with spherical dressing, a "deep sea wind", and an incredibly thrilling preparation of cranberry sorbet made with liquid nitrogen.
As part of my ongoing (and seemingly endless) Cooks of Summit Avenue Investigation, I visited the home of Christina O’Neill. Christina lives two doors down from the gastro-mechanic, Lou Palma and about five doors from Alison Bermack.
Christina and I spent the morning making delicious pork filled Chinese Dumplings. Soon after my visit, I took on the dumpling project. As Christina suggested, I was able to purchase a package of dumpling wrappers at East West Asian Market, 67 Belleville Avenue, Bloomfield, for less than $2! Though the crimping technique Christina demonstrates with such ease came a little slow to me, I succeeded in making about two dozen dumplings and tucked them away in the freezer.
Want to see how Cristina crimps the perfect pork filled dumpling? Watch the video below:
Thomas Ciszak, owner and executive chef of Chakra in Paramus prepares Fettuccine Carbonara with homemade Fettuccine and house cured Pancetta from Mangaliza.
Click here for the recipe.
Ryan DePersio, owner of Fascino, 331 Bloomfield Ave, Montclair, and Bar Cara, 1099 Broad St., Bloomfield, spent an evening giving the Baristas a cooking lesson.
We worked along side the Chopped Chef as he taught us how to make Ricotta Gnocchi, Sweet Sausage Bolognese and Tuscan Fish Stew.