Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Jason Perlow in NY Times

Rosie

By Rosie
in New Jersey: Dining

 Share

Recommended Posts

jhlurie

jhlurie

Posted
Posted

It ain't Sunday yet anyway. Obviously Rosie is one of those scavengers who goes to the newstand on Saturday and scoops up the special sections early. :biggrin:

Grapevine says Jason's contribution is in the NJ supplemental section. So that means it would not only NOT be in the version of the Times shipped and sold in Atlanta (the Times is sold locally almost everywhere), but it won't be in New York either. Alas, poor Jason has to be satisfied with several hundred thousand readers instead of several million. :shock:

My memory is that NJ section contributions are almost impossible to find online too.

As Rosie says, his comments are about Patisserie St. Michel, which he has covered here in photograph study if not verbally, so you can start by looking in that thread.

Jon Lurie, aka "jhlurie"

Link to comment
Share on other sites
Gifted Gourmet

Gifted Gourmet

Posted
Posted

Thanks, Jon, but I rather think that it would be nice if Jason put it into something like a pdf format for his eG followers who live in the boondocks ... can you encourage him?

I get the NYT daily here in Atlanta ... and that keeps me alive, so to speak!

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites
Fat Guy

Fat Guy

Posted
Posted

Great stuff, Jason. Mazal tov on writing a terrific piece, giving some much deserved publicity to a true artisan, and getting placement in the New York Times.

For those who want to read it, most of the New Jersey section's content appears online eventually. It just doesn't happen on the day of publication. The New Jersey restaurant reviews by David Corcoran, for example, tend to show up online approximately a week after their publication date. So I'm sure at some point we'll have a link to Jason's piece. Any other way of transmitting it would present a potential copyright problem.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to comment
Share on other sites
Rachel Perlow

Rachel Perlow

Posted
Posted

Jason's still in bed, but I thought I'd respond regarding the article. It is a short (~350 words) "Quick Bites" about the Patisserie, designed to quickly inform readers about new or lesser known food shops or restaurants that ordinarily wouldn't get the full review treatment. Most of what was written was covered in the Best made cakes of north NJ thread, and continued into it's own thread, linked by Jon. I hope the story will give this twenty-four year old establishment a much appreciated boost in business, not that it was lacking -- most of their stuff sells out by the early afternoon.

Link to comment
Share on other sites
Rachel Perlow

Rachel Perlow

Posted
Posted

Update from Andre: people are already showing up at the shop having read the story. They weren't prepared for it, thinking that it was coming out on Sunday (we told them on Thursday, when we knew when it would be published). I don't know whether to say to you all to hold off and give them some breathing room, or get there quick before everything sells out!

Rosie -- I haven't seen it in print yet, did any of the photograghs make it in?

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted

Thanks for the praise guys, I'm hoping that I'll be doing more of these short bites and perhaps some features for the NYT Jersey section in the future. Got any ideas for pieces? Shoot 'em by me.

A HUGE thanks to eGullet user Menton1 for letting us know about this place.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted
There is a black and white photo of fruit tarts.

Wow, they used the photo of fruit tarts that I sent them? Cool.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted

Yeah, I actually haven't seen the print version of the article yet, but I suspect they must have have used cropped elements from the hi-res version of that picture that I sent them. Its quite impressive what you can do with consumer digital cameras these days.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
jogoode

jogoode

Posted
Posted

Nice, Jason!

It's great to see my hometown in the news. (I used to play soccer with Andre's son.)

Yeah, I actually haven't seen the print version of the article yet, but I suspect they must have have used cropped elements from the hi-res version of that picture that I sent them. Its quite impressive what you can do with consumer digital cameras these days.

JJ Goode

Co-author of Serious Barbecue, which is in stores now!

www.jjgoode.com

"For those of you following along, JJ is one of these hummingbird-metabolism types. He weighs something like eleven pounds but he can eat more than me and Jason put together..." -Fat Guy

Link to comment
Share on other sites
jpr54_

jpr54_

Posted
Posted
Thanks for the praise guys, I'm hoping that I'll be doing more of these short bites and perhaps some features for the NYT Jersey section in the future. Got any ideas for pieces? Shoot 'em by me.

A HUGE thanks to eGullet user Menton1 for letting us know about this place.

I think some articles on ethnic dining in the garden state would be interesting-

joanne

Link to comment
Share on other sites
Curlz

Curlz

Posted
Posted
It ain't Sunday yet anyway.  Obviously Rosie is one of those scavengers who goes to the newstand on Saturday and scoops up the special sections early. :biggrin:

Actually, if you get the NYT delivered on Sundays, you get the good stuff (all those special sections) delivered on Saturday! A nice bonus, imho.

Major congrats, Jason!! :cool: Might I suggest a topic at the top of the NJ Forum for suggestions for future articles for Jason?

Curlz

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted
Actually, if you get the NYT delivered on Sundays, you get the good stuff (all those special sections) delivered on Saturday!  A nice bonus, imho. 

Major congrats, Jason!!  :cool:  Might I suggest a topic at the top of the NJ Forum for suggestions for future articles for Jason?

Curlz

great idea, please do

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
Curlz

Curlz

Posted
Posted

Er, I don't believe that I can, can I? Post a new topic under Pinned, that is? That's what I was suggesting; then people can just dump ideas in it...

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted
Congratulations, Jason!

This seems to be evidence of a lack of the animosity some of us have felt existed between the Times and eGullet.

I wouldn't go that far. The New Jersey section is pretty much completely independent from the rest of the newspaper and they march to the beat of their own drummer.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
jo-mel

jo-mel

Posted
Posted

Very good, Jason! Nice review! ( I like the title - "Tart au Teaneck" Was that their doing or yours?)

Now I will have another reason for the Times -- the Crossword and any reviews by you!

Link to comment
Share on other sites
Jason Perlow

Jason Perlow

Posted
Posted
Very good, Jason!  Nice review! ( I like the title - "Tart au Teaneck"  Was that their doing or yours?)

Theirs, my original title was nowhere near as catchy.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...