The 28th Amendment

   They you should never discuss politics in public but I don't think this falls into that category. Unless my local congressman reads my blog.        


   This  is such a simple thing to do. Read all the way to the  end. I hope you see the value of the simple  statement.
   For too long we have  been too complacent about the workings of  Congress.  Many citizens had no idea that  Congress members could retire with the same pay  after only one term, that they didn't pay into  Social Security, that they specifically exempted  themselves from many of the laws they have  passed (such as being exempt from any fear of  prosecution for sexual harassment) while  ordinary citizens must live under those  laws.  The latest is to exempt themselves  from the Healthcare Reform that is being  considered in all of its forms.  Somehow,  that doesn't seem logical.  We do not have  an elite that is above the law.  I truly  don't care if they are Democrat, Republican,  Independent or whatever.  The self-serving  must stop.  This is a good way to do  that.  It is an idea whose time has  come.
    
     Proposed 28th Amendment to the United States   Constitution:


"Congress shall make no law that  applies  to the citizens of the United States that does  not apply equally to  the Senators and/or  Representatives; and, Congress shall make no law  that applies  to the Senators and/or  Representatives that does not apply equally to  the  citizens of the United States  ."

    

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

Something To Think About

“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

A Chef and His Ego

"Whenever the chef begins to feel his ego growing, he need only consider that no matter what the dish or the work or skill or thought involved, the end result of his creation will after being consumed is to be transformed basically into shit by the eater (hard to feel high and mighty after that realization).  You can also take the opposite view that some part of the 'art' will actually become integrated into the eater's body... thusly becoming a small part of the person.  Perhaps somewhere in the middle of these thought schools lies the balance necessary to creating excellence (humbleness and vision)".---chadzilla
Just something to think about when your a little to proud of yourself.

Fall vegetable lasagna with broccoli rabe pesto

Chicken "Pot Pie"

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.

Going to try and catch up

Well, I haven't done a good job over the last couple of months of keeping up with this blog.

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.

Stay Tuned!!!

On the farm for dinner

Feast in the field 2009

Feast on the fields 2009

It really doesn't get better then this ---scenes from feast in the field

Grilling peppers from the farm, getting ready for the Feast in the Field this Sunday.

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

Anyone mention this post today and get 10$ off your dinner check

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.