PicnicChef

It was my first restaurant review for The Record! I gave it two stars. I think I was just about right. Nothing outstanding, standard menu. It was like a nice 1970s kind of Italian-American joint; not Italian really.

Kosher butcher - Harold's Kosher meats in Paramus. Very good. Fish store - Peters, Midland Park. There is no other. Smoked Fish - Kosher Nosh, Glen Rock. has a great selection Cheese - The cheese shop in Ridgewood changed hands. I hadn't noticed they were closed. The quality seemed okay last time I was there. Selection not as nifty. Produce - There's a great organic farm on old hook road, I'm guessing in Harrington Park, not sure. Anybody know for a fact? Wine Store - Hands down the best selection of premium wines that are held correctly are at Wine and Spirit world in Ho-Ho-Kus. Knowledgable staff. Hard to find bottles. Specialty items - There's nothing wrong with King's selection as far as I can see, and I use a heck of a lot of these products. Diners - Just for the feel of things, nothing wrong with Bendix. Heritage in Hackensack has its charms as well. Pizza - Stop by Turvino's after you pick up your smoked fish at Kosher Nosh. On the same block, different strip.

Thanks y'all! The menu's coming along just swell.

Oh, you are making my mouth water. Breaking out the smoker soon! This time of year, I'm on the Weber but for speed (and according to your photos) terrific flavor, back to the indoor. Happy eating. come share it with me sometime!

That's funny! On my new catering menu, a culinary road trip around the US, I do have "Burgoo" on the menu...granted it has rabbit as its varmint, but close.

If you...arrgggh...twist....my...arm...um, SURE!! That would certainly help me avoid having to plant and grow my own stuff, wouldn't it?!? Seriously, though, I do have some good sun exposure off of my living room window, so a window box is a definite possibility! Also have a great sill over my kitchen window, but it gets indirect light. ← I have mint, that I planted last year, coming up in my clay rectangular boxes on my deck. I usually keep pots of rosemary, thyme, oregano and basil, too. ← Be glad that mint is in a BOX! My mint is everywhere...a huge weed that chokes out everything in its way!

Well, how did the Silver Oak go at Silver Oak?

Salt crusted with a warm mustard sauce. Very southern, very delightful.

I use mine frequently when I have to get some nice smokey flavor in a minimal amount of time. One of the nicest dishes I make with the Cameron is a Cinnamon Smoked Pork tenderloin. I start by making an easy dry rub with a little cumin, a little cinnamon, a little brown sugar and a little allspice, S and P. Then I wrap the pork tenderloins in bacon. Smoke them with a little of the Alderwood chip mixed with some crushed cinnamon sticks for about 20 minutes. Finish on the grill or in the oven. I like it over a sweet potato puree with a sprinkling of roasted root veggies.

Hello All! You guys always give such great ideas, and I'm in need of one. For a series of menus I'm doing I need a great buffet menu of Texan specialties. I'm also attempting to finish up one called "The Heartland" so any and all ideas would be appreciated! Thanks much!

I want to thank you all for the posts about little picnic...that's who we are. A local joint trying to turn you all on to someing a little different. Hey, stacey, tomorrow I'm doing seared foie grais over carmelized pear...just for fun. I doubt anybody will take the financial plunge, but that makes a great lunch for me! Thanks again for all your e-gullet support. Again, I'm tiny and kind of like it that way! Have a great weekend....

Wait, as someone that markedly remembers spending $32 for Silver Oak and thinking that was mighty high for a california cab (again, the same girl spent $40 for Far Niente and thought the same thing)...as an e-gulleter I'd love a glass of that wine. Only kidding really. Just saying, havent had the food yet, but plan to, but man, a good Silver Oak in the middle of the day will make any meal a really great treat. Enjoy.

Tomatoes, cukes, tons of herbs, swiss chard, raspberries, strawberries, beets, spinach!

After a kudos like that, tell her next week its on the chef!

Oh gosh! too rich???? Check out this week. I've been smoking stuff since 6 this morning!

Classic: first boil them, cook them through, of course, until soft, then shock them. Heat a saute pan, glaze them with chicken stock, butter, salt and pepper. Cook until the chicken stock has reduced and coats each little darling.

They've got all sorts of interesting to-go items, all Italian. Homemade ravioli, prepared foods and panini. The pizza is my least favorite thing they've got. When I'm catering and tired of my own food, I've been known to drive up the road to Marrah's...just not for the pizza, but I like a crisp crust that is not burned...lots of bread, lots of veggies, stuffed clams, huge slices of lasagne....a neat place, in my humble opinion...

We're doing egg salad sandwiches on matzo; matzo pizza and a few other gems.... Happy Passover! CN

Check out Kosher Nosh in Glen Rock. My bet is they're open and most certainly if they are keeping Kosher for passover... I LOVE their pastrami....

Oh gosh, went there cause I let you down with zero lobster rolls. Sorry... Best, CN

Here's my crowd pleaser: Crowned roast of lamb. doesn't get more Easter than that...your butcher will get it in shape for you if its beyond your norm... Add to that a lovely platter of room temp asparagus...cooked, as I would say, correctly; meaning all the way through and bright green. Hollandaise to top it off. Roast up some baby red bliss potatoes with a hint of rosemary and lots of cracked pepper and salt. Saute some Swiss chard, or if not, some spinach... Finish it off with a nice big plate of devilled eggs. That's Easter in my family....

I'm not that type of girl, and I kind of am surprised at your hostility towards a place you've never been and at a person you've never met. ←

I for one would prefer know I'm getting the best food possible, when it's available. ← It would seem logical to let customers know in advance if the place will be closed so they are not plannig ahead. No message or anything. Good Friday or not the place may or not be closed with no warning. After a few times it is not worth it for me. ← Hi Bergen: First off, we've not been closed on a Friday since Christmas week. Only once, actually, when I had a stomach virus...First week in February. I remember because I was so darned sick. I don't believe in infecting my customers, and I will not open if I am not overseeing the whole shebang. If I have germs I don't cook. Not sure when you were there, I'm confused! We've been doing lobster rolls every Friday since the first week in February. As to your other point, we've never comped a meal to a reviewer; as a former reviewer I don't work that way. I know better and I don't need to give stuff away...although last week we gave free lunch to all our good customers as a thank you for being regulars. No sin there. Just nice. The Record did NOT do a review of Picnic; it was just a blurb, a feature...No comps, no nothing. As a matter of fact, we knew that article was coming out because they interviewed me. They took photos. They fact checked. And, because I used to be a critic for them, I never sent a press release or asked for an article. I'm not that type of girl, and I kind of am surprised at your hostility towards a place you've never been and at a person you've never met. We're a tiny little place with a heck of a lot of integrity. We close if we cannot produce a great product. We close if we're doing a huge catering event because I cannot do two things to my standards at once. I do things right, so that I can sleep at night. Eat my food and then complain if you feel it is justified.

Christine - Any updates on the Master Chef series. Just wondering if you were still planning on doing this before Easter??? Sorry to be a nudge, but I'm interested in attending (and need new ideas for Easter). ← We're still trying to get it together. It may not be in time for easter, but feel free to PM me for some great Easter recipes!

I have to get over there, I'm sure I would like the place, Mike. Please note that I was NOT disparaging SOB, I was making a comment about the Bergen Record Restaurant reviews in general. ← I'm not one to argue, Menton. Before I had my restaurant I WAS a food critic for The Record... as a matter of fact I was known for giving less than a star or maybe two. No way is there a quid pro quo there, and even though I gave up my post to open my place, I resent the remark...big time. I disliked many, many places I reviewed, and would go for third and fourth visits on my dime before I would write a review that bad, but I did it because we had a contract. The Record reviewers are an honest sort; I know them all.. can't tell you how many times I ended a review because I was found out... I've never been to Silver Oak...someday I might make it there, not the highest on my list right now, but nonetheless, I didn't and I know the Record doesn't work that way. FYI. Trust me...I have no vested interest in anything but the truth, and as the Critic for the Record, I had no interest but the truth. All the best, Christine AKA owner of Picnic