Only one left at A&P“We should start making ice!” That was the first thing my husband said to me this morning. “Huh? Why?” I asked. “For the coolers! If we lose power for a couple of days, it can help keep the steaks and cheese from spoilage.” “Oh,” I said, “right.” And, as a matter of course, I resumed sipping my double espresso.
This may be the calm before the storm in most parts of the northeast, but in the Kettle household, my husband, Mr. JK, has shifted into full throttle preparation mode. He’s a former boy scout, a former MP, and law professor who is constantly thinking in a precautionary manner. “Now’s the time to prepare! You don’t react, you act!” he declared in response to my lethargic, and somewhat dubious, reception of his very thorough and doomsdayesq preparations.
A tiny white sign taped to the doors at 183 Glenridge Avenue reads, “Mei’s Café is relocating to 5 N. Fullerton Avenue. (Just around the corner.)”
So, who’s going to fill the spot? And when? Here's the answer hungry foodies: on October 1, 2012, a raw bar and kitchen, cleverly named Fin will gastronomically redefine Glenridge Avenue.
Fin is owned by New Jersey restaurateur, Gerry Cerrigone along with his business partner Robert Gaccione. Gerry and Robert also own and operate the very popular Salute Bistro at the corner of Glenridge Avenue and N. Willow St.
The kitchen at Fin will be headed up by veteran executive chef, Michael Juliano, of the South City Grill restaurant group, who will also own a smaller percentage of Fin.
Fin, according to Cerrigone, is dedicated to sustainability and seasonal quality, offering “light, clean fare, with a price point that’s sensitive to the times.” Although Salute and Fin are sister restaurants there will be no menu overlap, as Cerrigone plans to “accentuate the fish.” All fish will come from Hunt’s Point.
the unimproved interior at FinAlthough the Fin menu is not complete, I did get a quick peek at it. Some of the divine selections include a variety of wood-grilled whole fish, Monkfish Osso Bucco, Squid Ink Tagliatelli, Crispy Skin Salmon, Shaghai Lobster and Shrimp, and a raw menu featuring eight varieties of oysters from bi-valve locales such as New Brunswick and Washington State. Fin will also offer many gluten-free selections.
Fin will mark Gerry Cerrigone’s sixth restaurant. As a teen, he trained at Il Tulipano, then at the age twenty-one, opened his first restaurant, Oggi, in Caldwell. Four years later he purchased Mezzanotte in Caldwell, which he gently transitioned into Luce.
Owner, Ilson GoncalvesGet ready to Samba Montclair! Within about a month, Park St. Gourmet, which opened last December at 7 Park Street, Montclair, will be transformed into a Brazilian restaurant, appropriately named, Samba Montclair!
According to Ilson Goncalves, the 30 year-old owner of Park St. Gourmet, the incredibly charming eatery, beautifully decorated of reclaimed wood, copper cookware, and silver trays, will retain their breakfast and lunch menu, but will change the signage and add an evening menu featuring traditional Brazilian fare, and weekly entertainment.
When you know where your food comes from, it just tastes better.
I recently had the pleasure of sampling our Garden State’s own Jersey Fields Tomato Sauce. Appropriately named, the Jersey born and bottled sauce is a product of the Farm-To-Table-Food Group, a local company that specializes in the production of sauces and salsa’s using only Jersey farm fresh produce.
*photo credit: http://eater.com/archives/2011/08/19/paula-deen-bites-back-at-anthony-bourdain.phpLet's face it, Montclair - we are a proud food town. But, there's a whole world outside our fare suburban haven.
Please enjoy the new Hot From the Kettle Friday feature: the epicrazyiest foodie news from the outer perimeters. Enjoy!
There are many different ways to approach the annual process of "putting up tomatoes."
Earlier in the week, we learned how Lou Palma puts up his tomatoes. Last year, Alison Bermack, founder of the Cooking with Friends Club, made a visit to the Kettle Kitchen to teach me her method of making fresh tomato sauce with a bushel of tomatoes from Matarazzo Farm.
Take a trip down Hot From The Kettle memory lane and check out last year's video!
Only one left at A&P“We should start making ice!” That was the first thing my husband said to me this morning. “Huh? Why?” I asked. “For the coolers! If we lose power for a couple of days, it can help keep the steaks and cheese from spoilage.” “Oh,” I said, “right.” And, as a matter of course, I resumed sipping my double espresso.
