Sunday, December 27, 2009
Thursday, December 17, 2009
“There is a sacredness in tears. They are not the mark of weakness, but of power. They speak more eloquently than ten thousand tongues. They are messengers of overwhelming grief...and unspeakable love.”---Washington Irving, America's first Author
Monday, December 14, 2009
Just something to think about when your a little to proud of yourself.
Monday, October 5, 2009
So how do we fix the problem?
I don't know other then to continue supporting the good ones I do find. Where do I find them? At the local farmers market, I have 2 that are both convenient and good quality-- Burlington Ag Center in Moorestown and the Haddonfield Farmers Market.
Restaurants are just a marketing tool for a good farmer, and I'm proud to be one. I've made some good friends when getting to meet the people that grow our food. But none better then Kim Batton of the 1895 Organic Farm.
This summer Kim and I have worked closer together, with Kim asking me about her growing variety and style. So I thought it time for me to get Kim's opinion about my cooking. So the 1st annual Feast in the Fields Dinner at the 1895 Organic Farm took place on Sept. 27th, 2009.
It did not start out as a very good day with rain in the forecast and on the ground. But Kim's husband Wayne told me not to worry that it would clear by afternoon and be great for dinner. I dropped off my delivery of equipment and left Mari and Adam to begin the set up process and headed back to the restaurant and right into a down pour.
That was the last of the rain I would see until it was time to back up and go back to the restaurant around 7:30pm.
I really can't do the day justice in my writing, you should have been there. Mari took some really nice pictures, give them a look and make plans to join us next year.
I could blame it on the few complainers that wrote in, but I really don't care what they think or I could blame it on being to busy, but who are we kidding I own a restaurant in S Jersey in the summer.
The truth is -- life got in the way.
I'm going to try and post a few times over the next couple of weeks on some of the events we did this summer. At least it sounds like a good plan tonight.
Sunday, September 13, 2009
Friday, September 11, 2009
Saturday, August 29, 2009
(Let's toast and Bottoms up!)
I heard it through the grapevine, there's a new gig in town. We at Elements are pleased as punch (ummm, wine to be exact) that there's a new pairing that we'd like to be sharing - enjoy your fine dining experience with Elements as you sip a glass of Auburn Road wine.
Elements Cafe, which is owned and operated by Chef Fred Kellermann and his wife, is located in historic Haddon Heights, N.J. Always striving to offer the customer a unique dining experience, Chef Fred uses his culinary talents combined with the freshest ingredients available to create palate pleasing fare. With a flair for trying new things in the kitchen, Chef Fred is always on the lookout for something different. Coupled with the desire to support locally owned businesses, he wanted to do the only thing that seemed natural. And what goes better with food than wine? So, on a muggy summer day at a wine tasting in Medford, Chef Fred came across the booth for Auburn Road Vineyards and was impressed. After sampling several glasses, he decided this was the local vineyard he was looking for.
Located in Pilesgrove, N.J., Auburn Road Vineyards is a locally owned and operated winery and enoteca. The co-operative effort of three couples (and several willing helpers), this vineyard is a sight to behold. Stepping onto the property, and surveying the terroir, one truly feels as though they have entered wine country. From the beginning, when the idea was first planted in their minds and with no practical experience in making wine, they forged ahead. Since then, they have cultivated their dreams and their business into what it is today - an award winning vineyard. Read their story here. http://auburnroadvineyards.blogspot.com/2009/06/continuing-tale-of-auburn-road.html
With an eye to the future and the hope of providing our customers with more dining options, Elements has begun the application process to become a retail outlet for Auburn Road wines. Should we receive approval we will be able to offer our customers the ability to purchase these wines in house. Rest assured, we are still a B.Y.O.B and you will always be allowed to bring your own bottles with you, this is simply another service we hope to provide to our patrons.
But with this future union in mind we are proud to offer the opportunity to enjoy and explore the Auburn Road Winery while enjoying a specially prepared dinner from Elements café and Chef Fred Kellermann.
Hors d’ oeuvres
Carrot and Salmon “Tar Tar” with tarragon aioli
Crab Grits stuffed Mushrooms
Rabbit “Cordon Blue”
Grape Leave steamed Shrimp with black pepper grape marmalade
Fall Fruit Gazpacho with mint walnut pesto
Jersey Sweet Corn Puree
smoked turkey and shiso
Compressed Melon and Blue Cheese Salad
arugula, lemon oil and Minus 8 vinegar
Main Course(choice of)
Slow Cooked Pork
Olive Oil Poached Tuna
Sole poached apples and Swiss chard
Apples Peanut Butter and Chocolate
Sunday Oct 4th Hors d' oeuvres start at 5:30pm dinner at 6:30pn
$40/person plus tax and gratuity, please call 856 546 8840 for reservations
Thursday, August 13, 2009
Friday, August 7, 2009
Tuesday, August 4, 2009
Not a lot ,about 7 hours but enough to finish the week.
We had a great time last night doing chef wars against Ted's on Main--we lost--- oh well. It was a lot of fun and Ted is a great cook and fun to work with in the kitchen. He inserted a little excitement and enthusiasm when I was feeling a little run down.
I have pictures from both dinners, his place and mine that I'll post by the week end.
5 more days and I get a day off! 1st in over a month!
Thursday, July 30, 2009
Thursday, July 23, 2009
One person used the words "disdain for my guests" and I think this is completely unfair. Many times I'm found in the dining room talking with people, giving out recipes or just taking the moment to meet someone new. This part of the business I truly enjoy.
It is when I'm treated poorly that I boil over and I don't enter the dining room, instead I choose to vent my anger for a persons' total lack of common courtesy in this forum.
And quite honestly I'm shocked that people are so put off by it. But then maybe I shouldn't be.
People are so used to getting their every little wish, treating employees badly and just being a bad people in general that when they are called out on it, even anonymously they go running for the their "Mommy's apron".
With all this in mind I find it necessary that I offer you a bland, kiss your rear, insight into the restaurant world.
If I had known idea that offering frank straight forward views of the few bad seeds we get here in addition to the hundreds of great people was going to be so off putting to so many people.
So look for pictures of food and advertisements for upcoming events but if you want honesty--- sorry you can't handle it.
For the majority of you that know and understand me and have commented to me directly on your enjoyment of my writing and know where I'm coming from, please e-mail directly and I'll give you a link to my new blog-- it'll have all the inside ideas, passion, and dirt.
But remember it will be honest.
Tuesday, July 21, 2009
Sunday, July 19, 2009
YO ASSHOLE! When you make a reservation for 10 people and we call you to confirm 2 hours before your reservation and you say-"yes, we'll be there at 7pm for a party of 10" and you show up with 4 at 7:30pm. Be prepared to be treated as well as you have treated us.
It goes beyond my ability to be professional to an ASSHOLE such as yourself.
If you're sitting in my dining room and I think you're taking to long to eat-- the next course is coming.
If I think you're finished you're entree-- you're finished.
And if I want to send your desserts out before you order coffee-- get the hint.
We'll take your money tonight but you are not worth the effort to have back.
And yes, you're in the dining room right now and I'm coming to shut off the air conditioning and turn up the lights --- get out!
Monday, July 6, 2009
Well this morning I took a drive out to the farm to meet some fellow chefs about a project that I'll tell you about later.
It was a beautiful morning and I got to the farm a little before 9am and started walking around. I don't think people really realize how lucky we are to live so close to farms that really care about what they do. Kim has a small farm that she works basically by herself-- planting, weeding and picking 7 days a week from mid march to late October. She's able to produce enough organic vegetable to supply several restaurants including Elements, her own farm stand, her stand at the farmer's market in Moorestown and a Shop Rite in Marlton--- and I thought I worked a lot. Now I'm not talking about just a couple different crops, it's everything from strawberries in the spring to pumpkins in the fall, with everything you could want in between.
Here's a couple of random shots of the farm. I'll had more in the future when I remember to bring a real camera.
Monday, June 22, 2009
Saturday, June 20, 2009
On to the 2nd Round
Friday, June 19, 2009
Wanted to let everyone know that I had good time at Andreotti's on Thursday evening and got enough votes to move on to the 2nd round.
I'll do I picture post of the evening by Monday so keep checking in.
I don't know you I'll face yet in the 2nd round. the winners so far are Ted's on Main, Catelli's, and Elements. We're waiting for the winner of the Los Amigos vs Anthony's dinner on Tuesday the 23rd.
Monday, June 15, 2009
Sunday, June 14, 2009
"Love your place.
We eat there whenever we can."
Thank You, that's why I cook.
"However, I just read your blog and the one paragraph about the emails was distasteful. I think it should be removed because it is unprofessional.
Friday, June 12, 2009
Lady--"I have reservations at 6pm and we'll be late"
Me --"that's shouldn't be a problem, what time will you be in"
Lady--"I don't know, when my husband gets home"
What the fuck am I supposed to say to that. I had another couple of comments this week. They were both related to my e-mail marketing.
You know people if getting a couple of e-mails-- that doesn't cost you a dime-- takes up to much of your life DON'T FUCKING SIGN UP FOR THEM! I didn't buy your e-mail address you gave it to me.
I get about 2000 e-mails a week you know what if I don't want them I delete them and move on. But I don't send snide remarks, I don't send questions about why or when they were sent. I delete them.
Monday, June 8, 2009
Tuesday, June 2, 2009
I'll be competing against Richard Marsh of Andreotti's this Thursday night at Elements. And following that up with a dinner at his place in cherry hill on the 18th of June.
This should be a lot of fun and a seriously good match-up. With Rich's classical background and schooling from the Culinary Institute of America I know we are going to turn some great food.
So wish me good luck.
I'll follow up with some pictures on Friday and hopefully a winning score.
Friday, May 29, 2009
Our Deepest Fear...
our deepest fear is that we are powerful beyond measure.
It is our light, not our darkness that most frightens us.
We ask ourselves, "Who am I to be brilliant, gorgeous, talented and fabulous?"
Actually, who are you not to be?
You are a child of God.
Your playing small does not serve the world.
There is nothing enlightened about shrinking so that other people won't feel insecure around you.
We were born to make manifest the glory of God within us.
It is not just in some of us,
it is in everyone.
And as we let our own light shine,
we unconsciously give other people permission to do the same.
As we are liberated from our own fear,
our presence automatically liberates others.
- Marianne Williamson -
An inspiring quote that makes me think. Does it make you think?
Thursday, May 28, 2009
Most people in this industry would give the PC answer of "for the guest".
Sorry, that's just not me. I do it for me. Don't get me wrong, it makes me very happy even proud like a daddy when I go in the dining room and a guest tells me they enjoyed their meal. But at the end of the day I'm my harshest critic.
And don't misunderstand, I want everyone to like it-my food. But....
There have been only two people in my entire life that I actually cared what they thought of my food.
My father is number one and always will be.
For a long time I don't really think he understood what I was going for. But then when I graduated from the Greenbrier and he was able to come down and stay at the hotel, come in the kitchen and see me work, and see my graduation table he got it. I didn't want to be the fry cook at the local restaurant, I wanted more and still do.
The second person is chef Peter Timmons of the Greenbrier Hotel.
After my first year at the hotel Chef Timmons came on board as sous chef of the main kitchen. A position completely beneath him. But I'm so grateful that I had the opportunity and good fortune to work with him for two years. He, more then any other chef, has shaped how I think about working in the kitchen, how I think about food, and how I teach others.
On graduation night, after being up for about 3 days straight we had our graduation dinner. A grand event with my comrades, with wine and food cooked by Chef Timmons himself. After a few glasses of wine, great food, and no sleep I couldn't tell you if this actually happened but I remember it happening so it must have--- Chef Timmons said "you know Fred your a good cook". After 2 years of working with him that is the biggest compliment he ever gave me and a bigger compliment then anyone probably ever will when comes to my job.
That's all I'll ever need. The smile and understanding of my dad and a 7 word sentence from my teacher.
Friday, May 15, 2009
Don't ever come into my F--ing restaurant again and suggest that "we can share your scraps because your done". We eat better then you do because you have the palate of a 4 old with your well done steak and coke for dinner.
Thanks for your money but next time head to Mcdonalds it's more your speed.
P.S. --Just because your over 60 doesn't mean being a complete ass is ok. You would think that at your age you would have learned some manners by now.
Friday, May 8, 2009
I have no problem at all with vegetarians. I always have vegetarian options on my menus, not vegan but vegetarian. My problem is when someone comes into the restaurant and looks at all the options and decides they don't like any of the 4-7 vegetarian options(not counting soup and salad) we have and wants something special.
Then on top of that they say that they are vegan, but they eat cheese.
Well, here it is.
Attention vegetarians--- you're not special! If you don't like the options we have I'm sorry but this is what we have.
Attention vegans--- If you don't know the difference between vegan and vegetarian don't bother to ask for vegan food! Vegans don't eat cheese!!!
Sunday, May 3, 2009
Tuesday, April 21, 2009
Saturday, April 4, 2009
Saturday, March 21, 2009
Nationalized food? Say goodbye to the small town American farmer. No more tomato stands on the side of the road. Forget the fresh chickens from the coup. All your food will have to come from the grocery store. All your food will have to be checked through the government. Don't dare to grow corn in your own back yard or they just might come after you. This legislation is so broad based that someone with a backyard garden could have their property siezed. On the table before Congress is HR 875 which was introduced by Democrat Rosa DeLauro from Connecticut whose hubby Stanley Greenburg WORKS FOR MONSANTO. Does something smell fishy? Oh, watch out you salmon farmers. Remember Monsanto is the world's biggest producer of herbicides and genetically engineered seeds and wouldn't they love to throw the small farmers out of business. H.R. 875 is called the Food Safety Modernization Act of 2009 and if you want to talk about Socialism, here it is. This horrific bill would establish a "Food Safety Administration" within the Department of Health and Human Services. The mandate of this new department would be "to protect the public health by preventing food-borne illness, ensuring the safety of food, improving research on contaminants leading to food-borne illness, and improving security of food from intentional contamination, and for other purposes." Section 3 of HR 875 defines what type of establishments would be subject to the regulations in this legislation. It that section, a "food production facility" is defined this way: The term 'food production facility' means any farm, ranch, orchard, vineyard, aquaculture facility, or confined animal-feeding operation. Stalin nationalize farming methods that enabled his administration to gain control over the food supply? Stalin used the food to control the people? HR 875 gives the government the power to regulate what is "safe" farming. and therefore farmers are not using enough herbicide on their plants to be "safe" or they aren't following the same "quality control" procedures as the big guys they could be instantly put out of business. So if you want to go to the local farm stand and buy some fresh strawberries just picked by farmer Jed who uses no pesticides, you won't be able to. And what about meat? You won't be able to go to a local farm and pick your cow. You won't be able to buy fresh farmed milk. And the only fresh egg you will see is in a carton. What will America be without the roadside farm stand? What will happen to our families if the freshest blueberries they get to eat are from Chili? How will our children know the fresh taste of watermelon if the only one they taste has been shipped from Mexico? We cannot allow this bill to pass. Please forward this to every person on your email list Call your representative and demand that HR 875 NOT PASS http://www.congress.org/congressorg/directory/congdir.tt full text of the bill http://www.govtrack.us/congress/billtext.xpd?bill=h111-875 We need to be free to feed our own people! Darla Shine www.housewifearmy.com Call Nancy Pelosi and say NO to HR 875 (202) 225-0100
Wednesday, March 11, 2009
Monday, March 2, 2009
Monday, February 23, 2009
Friday, February 20, 2009
Tuesday, February 17, 2009
Sunday, February 15, 2009
Thursday, February 12, 2009
Saturday, February 7, 2009
Here's tonight specials:
Soup du Jour-- Potato and Corn Chowder-- vegetarian with a little cream
Salad Special-- Salad Italiano-- Roasted Baby Eggplant Pearl Onions and Roma Tomatoes with a Red Wine Vinaigrette
Fish Special-- Pan Roasted Golden Tile Fish-- Very similar to sea bass, thick white mild flaky fish
in a fish chowder style stew
Meat Special-- Short Rib Wellington
Slow cooked Boneless Beef Short Rib topped with mushroom duxelle, onions and arugula all wrapped in puff pastry
Hope to see you tonight
Sunday, February 1, 2009
Wednesday, January 28, 2009
We are in the middle of our Haddon Heights Taste of the Town and thanks to you we're quite busy. Some might not know, we are a small restaurant only seating about 40, so when guests don't show or are late, or don't show with number of people they left a reservation for it's hard on the staff and me.
Well tonight we had a classic that I must tell you about. We had a reservation for 2 people at 5:30pm-- a great reservation for a restaurant(if the people show). Well needless to say, but I will, they didn't show. It gets to be a little after six so--
I call-- "Yes is Mrs. So and So in"-- "yes this is she"---"Hi this is Fred from Elements, you have a reservation at 5:30"--"NO I didn't!" she said--" Oh I'm sorry, it must be the other Mrs So and So at the same number as yours."
For gods sake people it's bad enough that she didn't keep her reservation. didn't call to cancel it, but then blatantly lied about it. Come on grow up, have a little class.
This is the crap that small business owners have to deal with everyday.
Saturday, January 24, 2009
Soup du Jour-- Caramelized Onion, Sweet Potato and Chicken-- its broth based and no cream?
House-made Potato Gnocchi tossed with Smoked Trout and Asparagus in a Herb Butter Sauce
Elements Cassoulet-- Duck Sausage, Chicken Confit, and Apple Smoked Bacon served stew style with white beans and vegetables
Pan Roasted Halibut in a roasted portobello mushroom veloute with wilted arugula
Short Rib, Roasted Pearl Onion, and Crimini Stew with fresh herb au jus
There you have it, give us a call and make your resevation.
Monday, January 19, 2009
Sunday, January 18, 2009
Haddon Heights Taste of the Town 2009
Dinner Tasting Menu--- 4 courses for $25 Jan 27th to 30th
First Course (choose one)
Shrimp studded Risotto Balls
tomato horseradish aioli
Garlic sautéed Spinach and White Bean Ravioli
red wine pesto
mustard soy dipping sauce
Manhattan Clam Chowder
Roasted Corn Bisque
Third Course (choose one)
Baby Arugula and Grilled Apple Salad
sun-dried cranberries, toasted walnuts, blue cheese, and orange juice vinaigrette
Hearts of Romaine Salad
creamy black pepper dressing and asiago cheese
Main Course (choose one)
roasted cherry tomatoes, broccoli rabe, and parmesan cream sauce
Herb crusted Scottish Salmon Filet
white bean and carrot stew
Southern Fried Chicken
buttermilk waffles and side of bacon braised greens
crispy polenta cake, green beans, and wild mushrooms
Beef Tenderloin Noodle Bowl
shiitake mushrooms and soba noodles
Sorry, no substitutions can be made to this menu