Pig & Prince: A Different Perspective on Dining

by Melody Kettle

Phot credit: Melody KettleJust as the perfect plate is a result of the combination of elements - the farm, the preparation, and the seasoning - so too, is the perfect place to experience that dish.

At Pig and Prince, the unique dining space combines historic treasures, found under carpeting, behind walls, and in the basement, with new fixtures based on period pieces.

Wide shots of the restaurant are great but its more fun to climb on things, roll on the floor, and peak around corners to discover all the details that make this space so special.

Here's a slightly different perspective on Pig and Prince!

 

ABC Shoots Segment at Samba

by Melody Kettle

 This morning the crew from ABC was on location at Samba Montclair, shooting a segment for Neighborhood Eats.

Read more on Montclair Restaurant News. . . .

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Video Documentary: Pig & Prince Restaurant & Gastro-Lounge at Lackawanna Station, Montclair

by Melody Kettle

Since January 27, 2012, Hot From The Kettle has been following Mike Carrino, compiling pictures and video footage of Lackawana Station as it was restored and  resurrected as Pig & Prince Restaurant & Gastro-Lounge. 

Now, the awning is up, the blade signs are hung, and Pig & Prince  has confirmed their soft opening date for Friday, August 24.

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A Pilgrimage for Sharp Knives Leads to Korin

by Melody Kettle

Do you suffer from dull, lifeless blades? Do you squish umami from every garden fresh tomato? Do you brutalize your cucumbers, peppers and apples? Have you over applied a dull blade, only for it to skid into the meat of your palm? I did. And I was mad as hell, and I wasn't going to take it any more. I took my angst to social media and soon, I was on my way to resolving my cutlery issues.

Last week, Francesco Palmieri, chef and owner of the acclaimed The Orange Squirrel, and I headed to NYC on a mission for new knives.

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Balsamic Blueberry Sauce ~ Sweet, Savory or Sassy

by Melody Kettle

Blueberries are one of those super foods about which we are told to consume more, but sadly most of us limit them to cereal and oatmeal. After a while that gets boring. The variations of this simple blueberry sauce celebrate this fruit and with some simple switches can work in sweet and savory situations.

Given their recent abundance, fresh blueberries were used for this recipe and photograph, but the store bought frozen variety work equally well for those times of the year when fresh are not available. We even had a go at this recipe with fresh blueberries that we froze ourselves and they worked great. Sure there are lots of blueberry sauces and jams that could be melted a bit to make a sauce but more supermarket varieties are loaded with sugar or corn syrup. We’re keep these sauces as close to the farm as possible.

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Lobster Feast at The Wood Pit

by Melody Kettle

 Photo Courtesy of The Wood PThis Sunday, The Wood Pit, 108-110 Bloomfield Ave., Montclair, will be hosting Lobster Feast. 

The Wood Pit, recipient of the 2012 Jersey Choice Restaurant Poll for Best Barbecue in NJ Monthly, will smoke 25 whole lobsters from 4pm - 5:30.  First come, first served.  Get there!

108 Bloomfield Ave
Montclair, NJ 07042
973-954-4679