Easier Being Green.

BIG thank you for supporting Fresh. By choosing a GRA certified Green Restaurant you're helping to make a difference - recognized in the letter below from Environmental Defense Fund, National Resource Defense Council and the Surfrider Foundation.

Who knew doing the right thing could taste so good?

Most revolutionary cookbook you've never seen.

What happens when a Cambridge quantum theory cosmologist collaborates with a futurist on a cookbook? What if they got real crazy & invited an award-winning nature photographer to contribute and a former Chief Technology Officer from Microsoft tagged along? What if they were all one person and his name was Nathan Myhrvold?

After earning a doctorate in theoretical and mathematical physics at Princeton, working with Stephen Hawking on curved spaced time and quantum field theory at Cambridge and serving as chief technology officer for Microsoft, what's left to accomplish? Turns out write a cookbook.


Typical of Myhrvold, it's not a typical cookbook. A 6 volume 2,400 page revolution described by luminary chef and molecular gastronomist Ferran Adria as changing the way we understand the kitchen. And for $625 Modernist Cuisine: The Art and Science of Cooking can be yours. In March. Probably - the date has been pushed several times.
(Notice the preview pic only had 5 volumes)

Learning of Myhrvold and Modernest Cuisine in Saveur I was intrigued, determined to purchase a copy. Until I saw the price. Holy wow. Why so expensive? Turns out the high cost is pretty simple if only midly less frustrating. With a custom laboratory/kitchen designed and built for the research and a staff of 20 researchers - they had to write the book on writing the book. And then publish it themselves. And the Myhrvoldian cherry - he developed new photographic techniques to document the research contained in the book.

From the book's site: In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accom­plished cooks in their own right—have cre­ated a six-volume 2,400-page set that reveals science-inspired tech­niques for prepar­ing food that ranges from the oth­er­worldly to the sub­lime. The authors—and their 20-person team at The Cooking Lab—have achieved astound­ing new fla­vors and tex­tures by using tools such as water baths, homog­e­niz­ers, cen­trifuges, and ingre­di­ents such as hydro­col­loids, emul­si­fiers, and enzymes. It is a work des­tined to rein­vent cooking.

Also worth checking out - The Modernist Cuisine blog.

With postings on Inside the Lab with the team, sick photos like this one of a cutaway wok while cooking, or you just want to check out a high speed video of The Leidenfrost Effect - should keep you occupied while you're saving.

The Pad Thai Cutaway fea­tures a halved wok con­tain­ing siz­zling hot oil, noo­dles, and the dish’s other components.

All Filler no Killer?

Ever wonder how they can pay the chihuahua so much & still afford to sell a $1 burrito?

From Tacobell.com
"We're cooking with a proprietary recipe to give our seasoned beef flavor and texture, just like you would with any recipe you cook at home."

Remember when grandma used to use her special autolyzed yeast extract & soy lecithin recipe
with the silicon dioxide and sodium phosphates?

Ingredients for Spicy Beef from Tacobell.com
Beef, Water, Seasoning [Isolated Oat Product, Salt, Chili Pepper, Onion Powder, Tomato Powder, Oats (Wheat), Soy Lecithin, Sugar, Spices, Maltodextrin, Soybean Oil (Anti-dusting Agent), Garlic Powder, Autolyzed Yeast Extract, Citric Acid, Caramel Color, Cocoa Powder (Processed With Alkali), Silicon Dioxide, Natural Flavors, Yeast, Modified Corn Starch, Natural Smoke Flavor], Salt, Sodium Phosphates. CONTAINS SOYBEAN, WHEAT

Supermarkets Inc.

CNBC's new documentary Supermarkets Inc. goes behind the scenes of the nation's biggest supermarket chains.

With 48,000 items in a typical grocery store, ever wonder
who decides what to carry & where it's placed?
Why is milk always at the end of an aisle?

Ever imagine heat mapping is involved in the process?
What does your customer loyalty card really say about you?

For a preview click here.
More info, air dates and show times click here.

Valentine's Day Cupcakes

Help Save Full Day K in Basking Ridge

Wanna help the kids? Donate to help save full day kindergarten in Basking Ridge. With over $416,200 raised to date there's only $3,800 to go. Check out: http://brfulldayk.org/

Love watching Jose Andres as much as we do?
Check out The Magic of Saffron & Cervantes from his
cooking show Made in Spain. Hulu has all 24 episodes of Season 1 for free.

Top Ten Restaurant Ads of 2010

Though Fresh. is noticeably absent (apparently you have to have an ad to be considered),
we present to you the Top Ten Restaurant Ads of 2010. We dare you not to laugh. Make that double dare.

GB House 2010 - Open House by Appointment Only

Check out Stacy's FIRST EVER, SUPER-DELUXE, Gingerbread House. With only 8.5 hours logged, clearly she rushed it only taking time to add a wreath, pond, snowman, pavers & woodpile.
Holy wow.

Go Stacy! If Ace of Cakes wants you - please don't go...

Rick Bayless on America's Test Kitchen Season 11

Change Coming for Pacific Fisherman

From KQED.com

California fishermen once hauled in groundfish, like rock cod and sole, as if there were an unlimited supply. But over the years, fish stocks have plummeted. Now, in an effort to protect both fish and jobs, the West Coast's largest fishery is trying something new: "catch shares."

Beginning in January, fishermen in California, Oregon and Washington will become owners of the fishery, much like shareholders in a company. But as Lauren Sommer reports, not everyone is happy about it.

Host: Andrea Kissack

Reporters:

• Lauren Sommer

Holla! Braided Challah Recipe from Saveur

Braided Challah sound too difficult to master?
Check out these easy to follow. step-by-step instructions
from Saveur. Click here.

Lancaster County Eats

Avi and I have been eating our way through Lititz and the surrounding countryside this Thanksgiving weekend.

First, dinner with the family (saffron noodles & brown corn are probably two of the most under appreciated foods ever in the all-time history of eating), Thanksgiving leftovers, Whoopie pies from Stauffers, Moravian Sugar Cake from Achenbach's and breakfast at The Pancake Farm.

If you're ever headed down this way, let us know. LOTS of great foodie haunts to check out, especially in the warmer months where there's a farm stand every few miles along the winding roads; skirting fields bursting not just with corn, but tomatoes, strawberries, beans, cantaloupes, watermelons, cucumber and potatoes.

Fresh. Blue Plates for Winter 2010.

Catering Tasting - December 9th

Join us as we unveil
the newest classics.

a

Thursday
December 9th
5 to 7pm

a
RSVP

stacy@iwantfreshfood.com

a

Can't make it but
want to learn more?
908.719.9100
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Ask not what you can do for your country.
Ask what's for lunch.
-Orsen Welles

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Fresh. Catering. - Land Rover Event

Give Thanks.

BK Pie Bake Off.

Welcome to the 2nd Annual Brooklyn Pie Bake-Off Benefit that will take place on Sunday, November 14th, from 1:00 to 4:00pm at SPACECRAFT in Brooklyn.

The Brooklyn Pie Bake-Off Benefit is a yearly Brooklyn based pie bake-off that raises money for local underfunded non-profits.

There are only two rules for the Annual Pie Bake-Off Benefit. Rule One is that all pie crust must be homemade. Rule Two is that at least one ingredient must be local(our “local” is defined as being grown or produced within a 200 mile radius of Brooklyn).

To wash down each slice we will have milk from Ronnybrook and beer from Brooklyn Brewery.

More info here.

The Alternative Press - New Jersey's Daily Hyperlocal Newspaper: Fresh In Basking Ridge Serves It Up!

Check out the super awesome article about us by Warren Bobrow.
The Alternative Press - New Jersey's Daily Hyperlocal Newspaper: Fresh In Basking Ridge Serves It Up!

Do you like food made with organic ingredients? Do you crave home made food, made with love? Freshly made salads that are crisp with organic greens, a grilled cheese sandwich on really great bread with smoky bacon and cheddar, how can you go wrong? There is something for nearly every taste available at Fresh.

Check out their cooler, filled with interesting sodas, juices, good ole' organic milk and several varieties of coconut water.

Remind yourself to bring some of that coconut water to mix with some Rhum Agricole to make a Tikki Bar Cocktail. (write me for the recipe)

How about an ice cream sandwich made with all natural ice cream stuffed between two home made cookies? I'm starved.

A recent trip to Fresh (562 Allen Road, Basking Ridge 908-719-9100 begin_of_the_skype_highlighting 908-719-9100 end_of_the_skype_highlighting) the two year old restaurant located in Basking Ridge sought to dispel the common thought that healthy means bland.

The food at Fresh is so full of flavor that you want to graze your way through the menu, pausing to taste their chicken noodle soup. This elixer is a must keep for the freezer if you are ever feeling that cold coming on. Daily specials are posted on the board or on their easy to read website. Today's special: Grilled hanger steak with chimichurri speaks clearly of the commitment to prepare flavorful foods with a healthy slant. You won't be alone at Fresh. This place practically bustles on the weekdays at lunch, dinner is chockfull of families looking for a fun way to spend the evening.

Try to get in here on a Saturday and the place is just jamming with activity! Great music on the stereo, was that dub that I heard? Anything but elevator music here. This is a funky place with a great atmosphere. You are welcomed by one of the owners- a good sign to have an owner on site... Hanging out is ok, for owners Erik and Avianna Wolfe who practically brim with enthusiasm. This is their passion, their commitment for good food and great conversation. Push the tables together, bring some friends and share in this honest, healthy food made with real flavor!

Does the thought of a pulled pork sandwich with house made slaw and pickle slices curl your toes? If it does, find your way over to Fresh and tell them I sent you.

Cheers! wb