Food News

guinessThe Alchemist & Barrister Celebrates St. Patrick’s Day with an event to benefit The Colin Pascik Road to Recovery Fund.   Compete in the Longbeard Contest (or look on with a pint and a burger), a Princeton tradition for three decades, and help to raise funds to help a valiant Marine. It’s all happening at the Alchemist and Barrister’s annual St. Patrick’s Day Celebration on Thursday, March 17th at 5:30 pm.

The Blue Rooster Bakery & Cafe in Cranbury has a new chef, Peter Byalik. Remember, they are open for dinner Thursday-Saturday, and the weekly menu I got a peek at looked delicious.

Tre Piani in Forrestal Village reminds us that they will be offering many fresh caught and cooked seafood and vegetarian specials throughout the Lenten season and capping it off with an Fabulous Easter Sunday Brunch.  They also offer their Halal menu everyday.

There’s always something going on at Eno Terra, like the March 29 Tuscany-Piedmont wine dinner with Giorgìo Rivetti of La Spinetta Wines. Five glorious courses matched with wine, and I always say these dinners are a great value, plus you learn something and meet nice people!

Lastly, not a local event, but a book of note that has finally been released, Nathan Myhrvold’s Modernist Cuisine – The Art and Science of Cooking, with an interesting write-up by Michael Ruhlman in yesterday’s New York Times In years to come, I think the food world will increasingly realize how indebted we are to this technological visionary (and Princeton University Masters/Ph.D. holder) who spent years of his life to create and self-publish this oeuvre.  For the professional or most dedicated foodie who is into “molecular gastronomy,” here are five volumes plus a kitchen manual, 39 1/2 pounds of gastronomic science and technology – Kudos! (My review copy’s in the mail, right?)

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