WHOLESALE PRODUCE FOR 150 STORES & RESTAURANTS IN NEW JERSEY
Farm Today…Yours Tomorrow!
“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” – Bobby Flay
In their own words: New Jersey Restaurants & Chefs reveal some of their favorites | New Jersey Monthly
Chef: Robert Wood Johnson University Hospital · Somerset
Chef Peter of Robert Wood Johnson University Hospital Somerset (RWJ) shows us how to make Blueberry Rosemary Soup with Toasted Hazelnuts. The hospital is the first in NJ to source local, Jersey Fresh produce for use in patient, employee and guest meals. RWJ also has a special relationship with Honey Brook Organic Farm. Jersey Fresh Blueberries are available from Farmlind Produce at certain times of the year. So, try something unique with a cold, summertime soup that adds depth of flavor to any meal. For the full recipe, visit: http://bit.ly/2xKLmEc
Chef: Felina · Ridgewood
If you’re looking for an elevated experience for a pizza night out, think about Razza in Jersey City. Their pizzas are awesome and consistent. But the other stuff is just as good—the chickpea salad, the kale Caesar, and the meatballs, for example. The bread and butter alone is amazing. They make both from scratch, and they’re worth paying for. On top of that, the bar program is completely underrated. The wine list is small, but very interesting and esoteric. And there are great cocktails. I’m also a big fan of Ani Ramen House, in all locations. The ramen bowls are awesome and totally dialed in. The shrimp buns are probably the most craveable thing in my world. The textural counterpoint between the crispy shrimp, the soft bun, and the sweet-spicy umami of the sauce—you get everything in one bite. You can just devour them.