PicnicChef

This is so swell! I just keep getting more and more great ideas. Reading the thread for tomorrows menus! thanks and keep 'em comin'!

In Jersey, where there is so much fresh seafood available everywhere, I would hesitate to serve it at a flea market. If you are doing festivals down the shore, that would be different. A chef I know does that route with oysters, clams, fries, fried fish and that ilk. My favorite flea market is in PA, and there is one spot that just has a line from morning to closing...they serve homemade sausages, about eight different kinds, and serve 'em with eggs in the morning, then move on to sausage and peppers, sausage and chili, sausage and plain old ketchup. Fresh lemonade and fries and they are set. Just a thought...

Back to the French toast topic. Stacey...here you go... Take out a non-stick saute pan. Add a big old pat of butter and put it on a burner. Don't turn it on yet. Take two nice slices of bread (a lovely challah is great). Take a little bowl, like a cereal bowl even, and add three eggs. Beat the heck out of them with a fork. Now add some milk, or better half and half, or the best, a little heavy cream. About three tablespoons. Now, add a splash of vanilla. Turn the heat on your pan; medium heat will suffice. You don't want to burn that butter... Take those slices of bread and dunk 'em good in the egg mixture. Coat them, but don't leave 'em in too long. Now, place the bread in the pan. After about two minutes or so, take a little spatula and peek at the side that's in the pan. If its GBD (golden brown and delicious) go ahead and flip it. Same thing on that side. Now, go ahead and slather it with butter and maple syrup. Take out a fork, then a knife... See, Dear, you can cook! No need for delivery of French toast!

Keep tuned. We're doing a "Master Chef" series at Picnic with a bunch of CIA and ACF Certified Master Chefs, and of course, me, doing a bunch of fun stuff...I'll post when we iron out the details, but we'll have room for about 20 guests in my kitchen and we'll cook, you'll eat and learn...example as of now...crown roast of lamb for easter.... Thanks everybody for giving a darned about little Picnic. We appreciate your support!

Ahhhh...when are we going to start a thread about the Pork Store. They are my favorite purveyor. I do bangers from them; kilbasa; liverwurst; veal loaf...and of course their hotdogs. Can't turn the Pascack Valley on to their goodness. Let's ponder this as a thread!

Just my 2 cents. Dantes is mostly processed salads and standard Boar's Head meats. Prepared stuff very ordinary. (Beware of their tuna salad-- it's from a mass-produced pail-- celery is soggy, ugh!) If you are looking for a great Italian Deli, go to Jerry's in Englewood... Cornucopia is something like Picnic, catering with deli as a side issue, but it's not quite as good as Picnic. Good soups. Aura Deli--Oradell. Very good sandwiches and salads. Romaine Lettuce on all sandwiches-- a very good sign that this deli cares. Schreiber's-- se my comments above. Ted's Deli, Spring Valley Road. Above average deli. Standard stuff here. ← Ouch! You wound me about Picnic's Hours! What are we supposed to do? We're there at 7:30 a.m. without fail. -- just call, we'll say hi and make you whatever...won't dare mention my smoked salmon eggs benedict! I wish I knew who you were, Bergen, cause I'd make you breakfast on the house just to make you smile...as we try do do for all.

Thanks for the ideas. Still pondering, after a long day of lobster rolls and, of course, corned beef and cabbage. Smoking a butt over the weekend! Relaxing and will really debate this whole dinner thingie.

I can't help but plan to go. My Bichon Frise is a photo opp waiting to happen!

Sure, but maybe she also wants to have a life. ← Am I a jerk for reading a thread on my own place? Hope not! Like to think Picnic and my crew are just fun; You're right! I need a life. However, we are seriously pondering staying open until 7 when we aren't booked. I go back and forth. We cook dinners every night for a select group (read the Priests down the street); others ask... I'm 42 years old and I get tired. I'm there at 7 a.m. starting lunch and the catered lunches. I want to have the fun of doing dinner. Can't figure out if it's worth it. Any advice, as always, is so darned appreciated....

"Paddlefish" - isn't that American Sturgeon caviar? Sounds even classier! Great ideas here!

All these sandwiches are making their way to my menus. Thanks for the input. The more the merrier!

i have tried, and tried, and tried. but i cannot for the life of me come up with a better use for a potato. ← ditto! How wonderful that sounds....

Haven't been to compare. As I say, I think Scott (the chef) does not get the credit he often deserves. Overshadowed for french cuisine by the Ryland Inn...

The party was nifty! Thanks for the kind words. We appreciate it! It's funny, it snowed for our party, March 2...our anniverary. We were supposed to open March 1 of last year, but guess what? it snowed! There you have it. See you soon!

Sounds good. What did you eat and how would you say it compares to the Bernards Inn, a place I love to eat. ← Their duck confit was exceptional, their seared foie gras just wonderful, crab and tart apple salad was terrific.

I'm a big fan of Le Petit Chateau in Bernardsville. Great service, great wine list (huge, huge wine list) and a great chef. While some of Chef Cutaneo's entrees are a little rich and over the top for my palate, I've had some great meals here. Anybody want to chime in?

Exactly, that is why I used to be afraid of Sushi on monday. No more. I'll eat it 7 days a week!

Fwiw, my co-worker told me that on occasion they would go to the old location of Tomo's and find a sign saying something to the effect of "Closed--no good fish." He just stressed over and over again that if Tomo didn't approve of the fish when he went to buy it, he refused to serve it. ← Unless my memory fails me, most good restaurants first freeze their tuna and some of the other fish to kill any worms, etc, that happen to naturally live there. I'm really not afraid of Sushi on a Sunday...I used to be afraid of Sushi on a Monday.

None of my business, but this thread is no longer about barbecue, seems to be getting a bit heated, and not the way a good brisket should be. Back to the topic... There is a need for a good barbecue joint around here. I've searched and yet to find.

Add a little cinnamon stick to your chips. Then, for a short time, smoke a nice pork tenderloin with a dry rub on it. Delicious!

Gee, thanks for the kind words. Your devoted Picnic friend was at our soiree last night. We had a little shindig to celebrate! I'm thrilled we made it through the first year and look forward with glee to another.

They have plenty of parking, that is for sure! And, hopefully they'll buy their fish at Peter's. (Peter's is my wholesaler and I've never been disappointed) I had a little party last night at my shoppe and had a yummy little oyster selection. Fresh as a daisy, they were, thanks to Peter's.

Hope you're right. I'm skeptical. Same owners as Peter's Whale, which was very diner-like. But I guess the word "oysters" on their sign gave you pause. ← peter's whale was, at least at one time, related to peter's fish market in midland park, which was related to frank's fish market in glen rock (frank and peter were partners at one time, if my history's correct). since i respect both of these markets, i'm hoping that the new place will have some good fish. peter's whale, in that incarnation, just didn't serve the type of food i like, even though the fish may have been fresh-from-the-local-fish-market-fresh. i'm skeptical, but i'm going to do my best to make this place good. and i have to admit, the new sign is very sexy. ← I don't think that is true, Tommy. It certainly is true that Frank worked for peter before he went off on his own, but Peter's Whale, that used to be next to Frank's (which, BTW is under new ownership; Frank is quite ill) was not related to the best of my knowledge (living in Fair Lawn forever, here). Anyway, I'm excited to try it when it opens. The owner of Peter's Whale is a nice guy. Looking forward to hearing and posting more.

Dinner this weekend will be, of course at Sakora Bana!

I just made a big old batch of gumbo for fat Tuesday. The niftiest Andoille sausage from a local butcher, coupled with seared and roasted duck on the finish. I cooked my roux for a good hour and a half, very slowly, rich and brown. I was pleased as punch and wish I had some leftover for dinner tonight. think I'll do it again tomorrow!