SUSHI, RECIPES AND CHEFS' SPECIALS
1) I've gotten lots of e-mails about my sushi essay in the Press a week ago Sunday. Where have all you sushi purists been? How come there's so much "cooked'' sushi out there if so many folks are clamoring for, and craving, pure Japanese sushi? I'd love to hear from the chefs at (and owners of) area Japanese restaurants.
2) Reader Lisa Watznauer (among many others) asks: "Is there a way to search recipes that have been printed in past issues of the paper?'' At this point, Lisa (and others), your best bet is to call my colleague Nancy Romanenko, who does bravura work putting out the Food section each week and who clips selected recipes for her files. Nancy can be reached by calling 732. 643. 4289. The recipes are not, at this point, archived in our Web site. If a recipe is mine - meaning it was developed by me and has my byline on it - please call me at 732. 643. 4273 and I'll help you.
3) Chefs: Folks want to know your nightly specials, particularly your weekend specials. They'd love to know, for example, on Friday morning that you're snagging some fabulous scallops and what special dishes you're cooking up that weekend spotlighting your catch. I'd like to use this blog as an open forum for chefs who want to post their weekend specials every Friday. I think readers (diners) will benefit from - and use - this info. If this is something enough of you would participate in, I'll queue up a specials' post every Thursday night or Friday morning so you can list your specials under the appropriate comments and readers can click on and start salivating. Interested?
cheers,
Andy
3.7.07
2) Reader Lisa Watznauer (among many others) asks: "Is there a way to search recipes that have been printed in past issues of the paper?'' At this point, Lisa (and others), your best bet is to call my colleague Nancy Romanenko, who does bravura work putting out the Food section each week and who clips selected recipes for her files. Nancy can be reached by calling 732. 643. 4289. The recipes are not, at this point, archived in our Web site. If a recipe is mine - meaning it was developed by me and has my byline on it - please call me at 732. 643. 4273 and I'll help you.
3) Chefs: Folks want to know your nightly specials, particularly your weekend specials. They'd love to know, for example, on Friday morning that you're snagging some fabulous scallops and what special dishes you're cooking up that weekend spotlighting your catch. I'd like to use this blog as an open forum for chefs who want to post their weekend specials every Friday. I think readers (diners) will benefit from - and use - this info. If this is something enough of you would participate in, I'll queue up a specials' post every Thursday night or Friday morning so you can list your specials under the appropriate comments and readers can click on and start salivating. Interested?
cheers,
Andy
3.7.07
posted by Andrea Clurfeld at 1:00 PM
5 Comments:
Loved your article on sushi at the shore on Feb. 25. I have a theory on why there are so many places with 'cooked' sushi now. I believe one reason is to get people to 'try it' who will not eat raw fish. The other is that it is cheaper. Sushi grade fish costs more and isn't going to stay fresh long. Just a thought --or two. :-) Keep up the good work.
most restaurants are lax at promoting specials but the big Z website for dining out now has a truly cool feature:
Menus! Full ones! from all participating restaurants...
It's fantastic for people to see price range and variety in advance.
Andrea, is there any way you can put links to your last month's reviews in the blog, please? (sort of like the NYT does)
I hope you didn't see the Tricity article they wrote about your review...so lame you should respond back to it!
Ooooooh! Here's a great impression of a TR-City writer and the folks at Market in the Middle:
WAAAAAA! uhhuh WAAA WWWAAAAAAAAAAAAAAA!!!!! Asbury is the BEST! You just don't understand WAAAAAAAAA! WAAAAAAAAAAAHHHHHH!
That's Right
You heard it here first.
We Told you so.
WAAAAAAAAAHHHHHHHHH. Save the whales, don't eat meat (when not the kind from animals anyway big guy wink-wink)WAAAAAAHHHHHHHHH!
Funny post, Anonymous @ 7:07 PM. Who wrote the review that you spoke of? Was is Tom De Seno?
Here is an interesting fact about Mr. De Seno: He is a former Asbury Park resident that now lives in Howell Township with his wife and children. Keep that in mind the next time he starts rambling on about what a great town Asbury Park is. When it came time for De Seno and his wife to pick a place to raise their children, when push came to shove so to speak, Tom De Seno voted with his feet and left Asbury Park.
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