A QUESTION FOR RESTAURANT CHEFS
Restaurant chefs: Are you featuring boar/wild boar in any dishes on your menus this winter?
Reason I ask: I'm thinking about doing an Eat Out column (the one that appears on Fridays) to toast Chinese New Year (this year, it's the Year of the Boar) and I thought it might be cool to point out where folks could try boar.
If you are working with boar, please post right here in this blog and tell me about it.
thanks very much!
Andy
1.25.07
Reason I ask: I'm thinking about doing an Eat Out column (the one that appears on Fridays) to toast Chinese New Year (this year, it's the Year of the Boar) and I thought it might be cool to point out where folks could try boar.
If you are working with boar, please post right here in this blog and tell me about it.
thanks very much!
Andy
1.25.07
posted by Andrea Clurfeld at 11:01 AM
7 Comments:
Hi Andrea
We do Wild Boar all the Time.. the rack and the Tenderloin sell the best..We will re-open Feb 2 and 3
and I will have some Boar on special...we do it all sorts of crazy ways too which makes it alot of fun....also thank you for digging my Poki Tuna!!!!wait and see what i have planned for this year....its going to be out of control..and please come check out
Our Iron Chef show that I run for the Voc. School Kids on Feb 11 It a great time and it a great Fundraiser.....Thanks and Let me know about the Boar..P.S last years
Iron Chef Comp. we did Wild Boar Racks.. for more Info Call me at my
Restaurant...Chef Mike. Atlantic Bar and Grill Seaside Park
Hi Andrea, Did you see the triCityNews today? They really blasted you for your negative column regarding Market in the Middle in Asbury Park.
To Chef Mike:
Thanks on the boar tip, and I hope other chefs chime in with the boar dishes they're cooking up. I'd like to do a roundup on these for mid-February's Eat Out, so the more dishes, the better the story.
To Anonymous:
I get lots of mail from readers wanting me to take note of what other folks say about me and the reviews I write, many of them urging me to "defend" myself against criticism. Frankly, I think it's healthy and just that people have multiple venues to speak their minds, be it in agreement with my opinions or in opposition to 'em. I get a good deal of real estate in the Press and here on this new blog to offer my views. I applaud those who take the time to put their thoughts into words and share them; exchanges of opinion are educational for all. I'm loving reading what all of you are saying here. I hope you'll speak out - well, speak out with the same kind of gusto I employ when I'm eating out!
thanks to all for writing.
cheers,
Andy
1.25.07
Andrea, Keep writing for us and don't dignify those who are in the pockets of restaurants with a minute of your time. Spend your time dining out and telling us about it. You do a service to the community while others take the sensationalist route and pad their own pockets. We need more like you. Keep up the good work!!!!
Oh, that's the same cow who wrote that? Figures. Get over yourself.
I actually hear that a restaurant owner in Red Bank, won't say the name, paid you off for a good review and then you came back and asked for more money. Hmph. Rumors.
Hello Andrea
I ran Braised Wild Boar Shanks throughout the month of December, and into January, to coincide with the release of the Shore Gourmet Cookbook. The shanks were my contribution to the book. I'm not exactly sure when Chinese New Year is, but I'll look it up and be sure to have Boar on hand!
Chef Drew - Bayshore Bistro.
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