PicnicChef

Not a fan of Whole Foods soups (I did my extern from CIA there) and I know that they come from a commisary, pre-bagged, dated, and loaded with salt. It's funny, at Picnic, we always do three homemade soups every morning (much to the chargrin of the staff who has to come in mighty early), and the only complaint I get is they are NOT salty enough! Oh well, can't please them all!

Loud, but fun, I like South City Grille in Rochelle Park right on 17

Lobster rolls are supposed to be served on grilled top split hot dog rolls. When I make the change to the balthazar rolls, my customers complain. A real lobster roll sits on a hot dog roll. Grilled.

Workmans comp is something you don't argue. You start at a rate, and then every year, especially after that first year, they will audit you. If you have less employees, they lower the rate. Just pay it and accept it, because insurance is the one thing you can't have too much of. Not only workman's comp, but you want the maximum liability you can get. I spend thousands a year on insurance, for pouring liquor, catering off site, etc, and I sleep far better at night. Feel free to PM with any questions! Best of luck! Christine

Hey there! I own Picnic in Emerson, and as far as an accountant, I went with a friend from High School, and my bookkeeper is my best friend who does it for free. My attorney is my attorney for personal business, and when I was negotiating leases and sales and all that stuff, he recommended someone in his firm. My opinion? Small business? You don't need a lot of jazz. We get by with an accountant that stops by quarterly to handle sales tax and the like. The bookkeeper pays the bills and lets me know if we're black or red, and what checks to sign. Best to begin small. Use your own resources. Don't waste a lot of cash on stuff. If the business is small, like mine was when I started, you can keep a grip on stuff....

Who knows what makes people who are serious about food like one place or another, when all's said and done. I think I'm a bit serious about food, and I have no problem with SRI, I love it. Cafe Panache, well, I used to adore it, the last three times I was there, it left me cold. Latour in Ridgewood, I've had many a great meal, but some have told me I'm wrong. Petite Chateau in Bernardsville, I think is a great experience. Last time I was there I loved it, however, my friend, who is also into food, hated it. My lobster rolls? Well, I'm so sick of looking at lobster every week, I'll personally pass! Going back to the review, you need to realize a few things (since I used to be a critic for The Record). A reviewer is basing visits on a few things. I remember Pat Mack saying to me that no matter what the restaurant, assume that you are there to celebrate an occasion. That money is tight, and this is where you chose. Perhaps the SRI menu would become stale if I ate there every Saturday night. I don't. It is an "occasion" restaurant for me. So, to me, its just terrific.

I was using that as an example of what once was a small farm, that is now certainly not. Same with Hudson Valley. We do local seasonal at Picnic, and always have to the best of our ability, but the point I am trying to get across is that local seasonal, in its own way, has become big business. Not just here in Jersey, but throughout the country. But, all these "foodies" that really don't know the professional end of the business, but recognize a "small name brand" and jump on the bandwagon, put many of the top chefs in the position of having to put brands on their menu items, instead of simply using what they like and know to be local. Seasonal is always a debate. Let's face it, not one chef in Jersey could put a mixed green fresh salad on a plate if we were truly seasonal. and local All I'd be doing at plated dinners during late fall through mid-spring would be beet salads, root veggie salads and the like. The only greens I would have for saute would be kale and chard, and that'd be gone by November, at the latest.

I'd be interested to hear you explain how this is possible. ← I will explain that the best I can. You see, what started as just chefs, like Alice Waters, simply using local, and supporting the local economy and local farmers, was a terrific concept. Now, all the seasonal, local stuff, well, first off, local becomes just how local, as long as it is a nifty name. "Neiman Ranch" beef. Well, now, how big has that farm become, while others go unknown, unnoticed and unused by chefs, because the popular "local name" gets the menu listing. "Hudson Valley Foie Gras" - Well, of course! Have you been there? A huge plant... The local, seasonal was to help support the small farmer. No more. That was the original point, and that is my point. CN

I was at the Saddle River Inn quite recently and had a stellar meal. The foie is the best around, and trust me, I've tasted a lot of foie...foie with chocolate, very good, but very 90s overdone. Foie gras lollypops in pools of bittersweet chocolate, etc. The foie I had at SRI included a coarse mustard sauce, a great bite to the creamy goodness. Perhaps the fact of the matter is, when something isn't broke, why fix it? Chateaubriand is a romantic dinner, and one that you can't find done well around here. Too many chefs are trying to outdo each other with how far they can test their limits. All well and good. Just like, I think, too many chefs are now embracing the local seasonal movement to the point that the point is gone. Give me the cozy barn and perfect service of SRI to the flashy glitz, the horrible tv screens at each booth and what I always considered okay food at best of somewhere like Ginger and Spice. Ginger and Spice is for sale, at a cost way less than the fixtures. The Saddle River Inn is still around, and crowded. Perhaps there is a lesson to that.

Great thread, lots of good thoughts. As far as purveyors, I think it depends on the size of the joint, Tommy. Even if I wanted to use Sysco (and I would never dream of it), the minimum orders are just too high for a small place. However, it is so true that there are few authentic Italian joints in Bergen County. Why, oh why, can't we have an Otto or an Enoteca? Just a place with authentic food and wine? Really good panini, really great breads, thin pizzas, lots of olives, rustic food that makes your mouth sing.

Funny, I meant to post about my horrible meal there months ago. Just awful, not even worth going into except to say ick.

I have every intention of heading over there tomorrow. Will let you all know how it goes. I'm quite looking forward to it!

Yes, indeedy. Starting in mid-October, when we're done with all the weddings we've been catering... I'll post as soon as I have the schedule completed. Definately the first class is a braise, and the second is soups and salads.

I got the same annoying e-mail back. Nothing personalized. I guess they don't care

I'm assuming that there was a PR machine, simply because the Record did a piece before they opened, as did a few other local papers. Once the kinks are removed, hopefully, business will return to booming. I agree Tommy, after day one, so slammed the grand opening sign should have come down. As I said, this is an interesting lesson to all, and one that I hope can be rectified for Chef Gary. He's a neat guy and makes some darned good food. I was running errands today, and noticed the parking lot was pretty empty. Once the kinks are gone, perhaps they should do a re-grander opening to bring people back. I was sad to say I wasn't fond of the food, cause let me tell you, I know darned well, word of mouth is the major force in this business, and hopefully, when things improve at Bourbon, all our mouths can help bring them in business.

Gosh, I hope not! It is August, and things slow down a bit. But, it is a valuable lesson that too much PR too soon is not a good thing. Perhaps they should have had a softer opening. All the hype did a disservice. How could a new place get the kinks out when they are slammed from the getgo? Any other thoughts about keeping openings nice and soft?

Well, after catering until after 2 a.m. this morning, at 11:30 I made my way over for some cue. I was the only person there, with one person behind the counter. I thought I saw Chef Gary in the back, but I wasn't sure. I wasn't starving so I ordered the lunch special, for $8.95 with pickle, drink and one side. I had the pulled pork sandwich. It wasn't great. I notice they now offer it in rolls, but I had it with white bread. And, for all they use paper to eat on, take out is in that scary styro packaging that will never recycle as was the side. I wasn't a huge fan of the bbq sauce that came on the side with the sandwich. I found a bitter aftertaste. The pork had a smoke ring, but I didn't get much smoke flavor at all. Seemed to have been cut rather than pulled. Ample fat. I chucked the mac and cheese. I couldn't find anything redeeming about it, which made me sad, cause I love mac and cheese. The iced tea was just not fresh. Good iced tea (and I love iced tea) is crystal clear. This was cloudy and kind of stale. I guess I will try again. Just not sure when.

Hey, 18 or 80, the kid trained with the chef, and the chef trusts him. Really, though, it should not make a big difference if the chef is in the house or having a nice rest. It shouldn't change the price, nor the menu, nor the guest's experience.

I'm not sure what you mean, Mike.

BOY, if I were eating there and expected to taste the owner's food, I would be pretty unhappy...bet the prices are the same...I would hope he tells everyone when they make their reservations that he is doing that...or that would be my last visit there...Some owners just take advantage of their customers.... ← Why should the prices change? The overhead doesn't, neither does the food cost. Sometimes chef/owners deserve a day off, or have emergencies come up. I would hardly call that taking advantage.

Excellent meal on all counts this evening at Esty Street. Perfect service, perfect dinner, great wine. What a winner!

The crumb cake at B and W is worth an entire thread!

Stop by any crowded deli first thing in the morning for your taylor ham, egg and cheese sandwich. Ask for ketchup, salt and pepper. Since you have a car, really, you should make the trip to Rutt's Hut or another dog joint.

For anybody interested, we have plenty of free copies of Edible New Jersey. The summer issue is lovely, and it looks like it's going to be a great addition for all who enjoy food, especially local seasonal produce.

Well, of the top 25 restaurants picked by the critics of NJ Monthly, not one was from Bergen... Do the critics visit our dining spots, or are we in a slump. Food for thought...