Pan Seared Scallops

Pan Seared Scallops

Ginger Carrot Puree

Black Pepper Pickled Carrots

Chive Cream

open that bottle night

scallops

Sustainable Diver Scallops

apple bacon sauce

apple bacon relish

micro arugula

pecan vinaigrette

1st visit to the 1895 Organic Farm this year

Spoke to Kim a couple of times this week and made it out to the farm today. It's amazing what is able to winter over in a mild winter. Picked up fingerling potatoes, carrots and brussel sprouts today, in January!! 

It's been a long time!!!

Do to some people who thought their PC personality was more important that acting like a mature adult-- I stopped writing.

I'm baaack!!!--but slightly toned down(at the wife's request)

Attention ladies--sorry your the only people who do this.

Asking for extra lemon and sugar to make lemonade?-- Really, you can't afford the $2 for a bottomless drink-I have lemonade on the menu.

Just for those of you that don't know, asking for extra lemons and sugar so you can make lemonade is WRONG!!!

1. it's not lemonade--it's lemon water with undissolved sugar

2. it's beyond cheap--it's crass(for those that don't know it means-- lacking refinement). And if your not refined enough to know this how did you get this far in life.

3. the staff is going to laugh and talk about you.

--Of course we'll give you the lemons and sugar, we know if you're going to make this request your going to make every annoying request you can think of and we're going to start laughing at you now!!!(Personally, I called a chef friend and told them to come laugh at you in person)

So to sum up--Buy the damn lemonade!!!

Humorous---here and here

Happy Mother's Day

Sunday May 9^th, 2010 $24/person

First Course

Duck Eggroll-goat cheese, arugula, honey and black pepper

Crispy Risotto-truffle oil and asiago

Shrimp Salsa- orange, tomato and tortilla

Mussels-fennel, red onion and garlic

Second Course

Spinach- gorgonzola, pickled red onions, walnuts and balsamic

Romaine – asiago cheese, roasted garlic and white anchovies

Lobster and Crab Bisque

Main Course

Gnocchi - broccoli rabe, onion and olives

Crab Cake – roasted tomatoes, spinach and chive aioli

Ahi - almond risotto and orange relish

Chicken - crispy sweet potatoes and blueberry bbq sauce

Filet Mignon - potato puree and carrots (add$2)

Dessert Course

Grape Sorbet - citrus biscotti

Bread Pudding - crème anglaise

Flourless Chocolate Torte - caramel ice cream

Don't miss out This Weekend

Click on image to see Full post

You Need a Elements App for your Phone!!!!

You need a Elements app for your phone!!

We're trying to keep up with technology so get your app here .

Last Chance Sunday Supper-4 course for $24

First Course


Rock Shrimp- tomato, orzo and olive oil
Mussels-chorizo sausage and tomato
Brussel Sprouts - tomato, onion and arugula
Korean BBQ Chicken- kim chee and dipping sauce

Second Course

Spring Green Salad- walnuts, blue cheese and balsamic vinaigrette
Hearts of Romaine -asiago cheese, roasted garlic crustini and creamy parmesan dressing
Chicken and Vegetable Soup

Main Course

Potato Gnocchi- escarole, tomato and olive
Sea Trout- asparagus risotto
Grilled Ahi- lentil, olives and artichokes
Chicken- brussel sprouts and white beans
Beef Short Ribs- potato, green beans and demi

Dessert Course

Crème Brulee- citrus biscotti
Chocolate Brownie- sweet potato and coffee
Fresh Fruit Tart- frozen blackberry yogurt

Open That Bottle Night

February 27th, 2010--Elements will host our latest annual installment of Open That Bottle Night--started by the Wall Street Journal.

         We all have one.  That special bottle of wine. You know the one we mean.  That red or white we purchased because it was served at our wedding or our children's wedding day. Maybe it was bought to celebrate the birth of a child, or picked up on that trip to wine country or on your first or second honeymoon.   It has a special meaning with wonderful memories attached.  It's that bottle that you put away for that special occasion, waiting for just the right moment to share with family or friends.  Has the right time never come?  Has that bottle been sitting there collecting dust?  Don't let that bottle go to waste.  Here's the chance to open it up and let the memories spill out.  On 'Open the Bottle Night'  Saturday, February 27th, 2010 people around the country will be uncorking that special bottle of wine to dine and reminisce about just what that red or white means to them.

        Come join us at Elements and bring along that special bottle.  We will be serving two price fixe menus that evening.  One designed to complement white wines and one to complement reds. Each menu will consist of five courses and will be $40.00 per person.    So whether it's a cozy dinner for two, or a gathering of friends,  open the bottle and uncork the memories!

  To make reservations please call us at 856-546-8840, or use our convenient online reservation link to Open table also located on our website.

Open That Bottle Night-Feb 27^th , 2010 $40 per person

White Wine Menu

First Course

Grits-oyster mushrooms/shiso/buttermilk

Second Course

Chowda-shrimp/cauliflower/rosemary

Third Course

Butternut Squash-iceberg/apple/manchego

Main Course

Chicken-lemon/ caper /golden raisin

Lobster-white bean/escarole/sunchoke

 

Dessert Course

gouda/dark chocolate/reisling

Red Wine Menu

First Course

Ravioli-goat cheese/arugula/red pepper

Second Course

Chowda-oysters/bacon/thyme

Third Course

Beets-watercress/walnut/balsamic

Main Course

30 day Dry Aged Rib Eye-crimini/ brussel sprout /turnip

Ahi Tuna-lentils/artichoke/kalamata

Dessert Course

Maytag blue/dark chocolate/port wine

Some people can be so nice...

Just a few of the recent comments about us...  
 
...Elements was everything we hoped it would be. The food was delicious and attractively presented. It's a tapas menu, so the servings are small, but spectacular....
... Elements Cafe fits the definition of the quintessential restaurant. Starting with excellent service, then moving onto interesting menu choices (as our waitress said Elements is the place to try food you have never tried before as the Chef is a wizard with presentation and food), and than the food itself is outstanding!...
....How fortunate to have a wonderful dining establishment right in the neighborhood....



Not trying to "toote" my own horn and as often as I complain about the strange and rude things people say at the restaurant, I thought I should show you that we really have some great and loyal customers. And besides, the staff deserves to let people know that a lot of our guests like what we do. 

Elements of taste

I was reading this blog post the other day, I highly recommend it, and was reminded of one of my favorite books Elements of Taste. Now I assure you I did not name my restaurant after this book. It was a name that my wife came up with and was the only name that myself, my wife and my father could agree on.

Back to the book, not only is it a great book from a great chef but it really makes you open your eyes to the complexity of food. I think that all chefs strive for balance in their cooking but achieving it takes something more. The book talks of the elements of food that you taste--salt,

A patron that I hadn't seen in a while commented on the complexity of a soup she had eaten that night for dinner. Now while I am very grateful that she liked the soup, I tried to remember what we had done to bring this joy to her. You know what I have know idea.

About 2 years ago I said to myself that I would no longer use "bases" of any kind, if I couldn't achieve what I wanted naturally I wouldn't do it. Now being in south jersey this proposes many problems. Number 1-- Jersey is known for tomatoes, why I have no idea, but people like my wife will eat them year round. It doesn't matter if they're in season or not( January=not). Number 2-- people in this area expect a certain something when they eat-- I think it's a preconceived idea of what something should be. Most restaurants use bases in their sauces and soups and therefore require a thickener. And thickener is the preconceived idea of soup. So when I thought it was a good idea to put a basic tomato bisque on a local restaurant week menu I discovered the big mistake. Tomatoes suck in January and people would expect a thick over creamed, roux thickened soup-- so how do I fix this.

It was quite simple actually, we ordered a case of "regular" tomatoes, let them age as long as we dared in a cold kitchen, then roasted them. The simple roasting of the tomatoes concentrated the flavor and brought out a rich flavor and deep red color. Did we do anything special after that? No, not really, we make a basic white mirepoix, added white wine, reduced and then the tomatoes. Cooked it for about 25 minutes at a good simmer, pureed and strained. It was finished with a touch of cream and "nutless" pesto-- and that's it.  Did the soup turn out "tomatoee"-- yes, was it "creamy"-- to my standards, was it thick-- not a chance. The soup by many peoples standards and comments-while very good in flavor not thick enough(or hot enough-but that's another post). But what so many people didn't realize, we couldn't achieve that "complexity of flavor if we thickened with a roux-- it would be all covered in flour.

Had I achieved after all these years that complexity in my food that I strive for? I don't think so, because I'll never be happy, lucky yes, happy no. But a lot of experience and a little luck goes along way to make some people happy. I have a great staff and great customers that are willing to try most things we do but looking for that balance between what I envision and what I put on the plate-- I don't know if I'll ever achieve that.

But, I'll keep trying.....

The World is coming to an End!!!!

No it's not, but I bet I got your attention. Each day we are bombarded with bad news, latest killing, weather disaster, war, stock market-- you name we get it.

I think the best thing for us to do, is to gather information on the things you can make a difference in.

I had a very interesting conversation with a friend about the ethical thought that goes into what I sell at my restaurant. The bases of the conversation centered around why I don't sell Chilean Sea Bass. It's been proven to me that we are sending a species to extinction by over fishing it when there are better alternatives. It's my choice, in my restaurant and I don't care what the customer thinks about this. I've had conversations with customers asking for it for their party and wouldn't do it.

But enough with the preaching. There is a documentary called Food Inc that was released last summer. It's worth a look. If your a little older then me you will recognize first hand a lot of the facts. If your younger then me you'll be shocked.

A Sad State of the SJ Dining Scene

I've been very fortunate to have been reviewed by Craig LeBan at the Philadelphia Inquirer and he's been complimentary. 


But in Craig LeBan's year end review, out of 44 reviews, he only reviewed 1 NJ restaurant and that was a chain restaurant at a mall--Season 52. 


I hope Elements can take the next step in 2010 to make the public aware of the great dining opportunities in South Jersey. So look forward to a new edition of Chef Wars, guest chef dinners, feast in the fields and new theme dinners.


Thanks for your support in 2009 and hope to see you in 2010

The Farmer and Scenes From Feast in the Field dinner at 1895 Organic Farm

I have tried over the last 6 years to support the small guy, the farmer. But like every small business, farmers have their own set of issues. The biggest for me is distribution. I can't spend all my time driving from farm to farm and the farmer can't spend his time driving to me for a $100.00 order.


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.

Let's toast and Bottoms up!)

Facciamo un brindisi e vuotate i bicchieri
(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

Dinner
1st Course
Jersey Sweet Corn Puree
smoked turkey and shiso
2nd Course
Compressed Melon and Blue Cheese Salad
arugula, lemon oil and Minus 8 vinegar
Main Course(choice of)
Slow Cooked Pork
or
Olive Oil Poached Tuna
Sole poached apples and Swiss chard
Dessert Course
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

Chef Wars Act 3

It took me awhile but here is the pictures from the round 2 chef wars dinner.

These were taken at Ted's on Main in Medford.

Adam and I had a really good time that night and Ted's crew was great.

I finally got some sleep

Well anyone that knows me and how much I work will be surprised to here this--- I finally got some sleep!

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!

I'm getting behind......

Sorry the lack of good updates. I'm in the middle of working about 30 days straight. And that's a good thing.

Small recap-- We were at Ted's on Main on July 16th for a Chef Wars dinner. It went very well and Adam and I had a great time with Ted, his staff and guests. We lost... but it was close.

Ted will be at Elements on Monday August 3rd for our turn hosting Chef Wars. We have a full house now, so after the dinner I'll post pictures....I know I keep saying I'll post but I really will.

On Saturday Aug 22nd we'll have our 2nd Tomato Dinner, watch for the newsletter it'll have the menu and other great upcoming events.

Dear Guests

After a couple of e-mails and a couple of comments to the blog-- which I love finally I have proof that someone reads this. I think yet again I must explain myself.



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.