James E. McGreevey
Governor

William D. Watley
Secretary of Commerce

FOR IMMEDIATE RELEASE

Contact: Karen Wolfe - 609.292.2523

Great Chefs of the Garden State
Celebrate Dining Out in New Jersey

West Orange, N.J. (November 25, 2003)—Proximity to the discerning palates of Philadelphia and New York demands top-notch quality. With a vast array of full-service dining establishments, New Jersey has emerged as a center for the best in contemporary cooking and fine dining.

So popular is the dining past time in New Jersey, that the 2004 New Jersey Travel Guide will devote an entire section to dining of all flavors-- from famous "Jersey diners" to restaurant “clusters” in neighborhoods like Newark’s Ironbound (Spanish and Portuguese); Trenton’s Chambersburg (Italian); New Brunswick, Hoboken and Red Bank (eclectic).

Fine dining connoisseurs will have an opportunity to experience some of the Garden State's delectable delights when the New Jersey Restaurant Association (NJRA) hosts its "Restaurateurs & Great Chefs Celebrate Dining Out in New Jersey," event Monday, December 1 at Mayfair Farms in West Orange. Featuring seven renowned chefs from throughout the state, this year's annual awards gala will be opened to the public for the first time.

"Dining out in New Jersey is enjoyed by many of the state's residents and visitors as evidenced by the diverse restaurants we have in each region," said Nancy Byrne, executive director of the Office of Travel and Tourism. "Celebrating the accomplishments of some of New Jersey's renowned chef's enhances our reputation as a fine dining state."

This year's featured chefs are: Craig Shelton of the Ryland Inn in Whithouse, Russell Dare of Doris & Ed's in Highlands, Bruce Lefebvre of the Frog and Peach in New Brunswick, Kirk Avondolgio of Perona Farms in Andover, Mimi Wood of The Washington Inn in Cape May, Angelo Hernandez of Mayfair Farms in West Orange and Jochen Voss of The Manor in West Orange.

The chefs, who conceived and will prepare the menu, will serve mouth watering dishes that include: warm tart of Maine Lobster, potatoes and chanterelle mushrooms with saffron sauce, Black truffle-crusted rack of lamb favorite with Pomes Dauphinoise, and Venezuelan "Hacienda Conception" chocolate tart with whole-milk ice cream.

During the evening, the Gold Plate award will be given to Raymond Cosgrove of Bahrs Landing in Highlands and Antonio Grand of Il Capriccio Ristorante in Whippany. The Restaurateur of the Year Award will be given to Joseph Melone of the San Carlo in Lyndhurst. In addition, the Frank Panico Fellowship recipient will be announced, established in the memory of Frank Panico, a NJRA past president and former recipient of the Restaurateur of the Year. Gift certificates from member restaurants have been collected throughout the year and will be given to the Juvenile Diabetes Foundation.

Unable to attend? Try this sample recipe created by one of the evening's participating chefs, Bruce Lefebvre, of the Frog & Peach in New Brunswick.

The Frog and the Peach
Chef Bruce Lefebvre’s
Soy Braised Short Ribs (Serves 8)

15 pounds bone in short ribs (Ask butcher to bone the ribs out for braising)

Spice mix
1.5 oz szechuan peppercorns (or black peppercorns)
10 ea star anise
2 T pickling spice

Marinade
2 C Soy sauce
2 oz each Ginger, garlic, scallions
2 oz Sesame oil
To cover ribs Water

Mirepoix
2 each onions, sliced
3 each carrots, peeled and sliced
3 each celery stalks, sliced
1 cup garlic cloves, peeled
1 cup ginger, chopped
1/2 cup tomato paste

In a stockpot, caramelize the vegetables in a little corn oil until soft and browned. Add the tomato paste and cook for 2 more minutes.

1. Marinate ribs overnight.
2. The next day dry the ribs on a kitchen towel, saving the marinade.
3. Season with spice mix and a little salt. Reserve a little spice mix for finishing the dish.
4. Dust the ribs with flour.
5. Brown both sides of the ribs in flat sauté pans.
6. Place into a pot.
7. Cover with the reserved marinade, veal stock (or chicken stock and gravy master),1 bottle of sierra Nevada beer and 2 dried ancho chiles. The liquid should cover the ribs.
8. Add caramelized mirepoix (with garlic and ginger).
9. Cover and braise for approx. 3 hours.
10. Remove the ribs and skim the fat from the surface of the braising jus.
11. Reduce the braising jus until it thickens slightly. Do not reduce too far or the sauce will become salty from the soy sauce. Strain.
12. When cool, cut the short ribs into 2 oz. pieces.
13. When ready to serve: place the meat into a pan with some of the braising sauce, a little butter and some of the spice mix.
14. Serve in a bowl with some sautéed mushrooms, diced turnips and butternut squash.Garnish with chopped cilantro and toasted pine nuts.

For more information about the Great Chefs event, call (800) 848-6368.

For information and brochures on touring, dining, places to stay, maps or to reserve your copy of the 2004 New Jersey Travel Guide, contact the New Jersey Office of Travel & Tourism, at 609-292-2470; or visit the website at www.visitnj.org