David Burke Fromagerie

David Burke Fromagerie

Final Grade: B+

                Birthday dinner, birthday dinner, where shall I feast for my birthday dinner? Something new, of course! HHHmmmm……many places come to mind that I hope to get one day, but the winner for my recent celebratory night was David Burke’s Fromagerie; an upscale, beautifully ornamented French restaurant in Rumson, NJ. Having only been to Rumson one other time in my life, I knew the attire and atmosphere we were heading into. For those of you, who are unfamiliar, get out your blazer, loafers, and shiny pumps or you might feel out of place.

                Being noted as one of the 25 top restaurants of the state by NJ Monthly, I definitely had high expectations. Not to mention, they received a Zagat rating of 25/30 for food. Me being me, I further investigated and found a mixed bag of opinions. Most compared it to Restaurant Nicholas in Middletown, another fine dining establishment in Monmouth County. Me also being me, I had to make my own opinion. Off we went, husband and I for my night out!

                We started off at the bar and took in the ambiance: impeccable and worth noting. The drinks were pricy but I expected so. The bartender offered us a chef specialty to taste. Kobe beef corn dogs with a spicy mustard was soon presented to us. Although it lacked a “corn dog crunch”, the meat was juicy and the sauce nicely spiced.

                At our cozy corner table in the upstairs dining room, we decided on the duck ravioli ($15) and pretzel-crusted crab cake ($17) as our starters. While we awaited the dishes, we enjoyed fresh pop-overs that showcased a moist inside and crispy outside. They were unreal, one of my favorite parts of the meal. The ravioli were also delicious; the filling was robust and the shitake mushrooms were perfectly cooked so that they still had a firmness to them. My crab cakes were also a hit in the flavor department, especially the poppy seed honey. The meat was very creamy yet still eluded much crab taste. The pretzel coating was salty and maintained its crunch against the filling. The problem: the meat was luke-warm.

                Dinner for myself was well executed. Prawns and scallops over risotto ($28) isn’t a terribly technical dish however. The prawns were succulent and the scallops did sport a nice sear on top. The risotto, though enjoyable, could have been creamier. The other dish, grilled filet mignon ($36) with whipped potatoes and creamed spinach, failed to excite. The meat was done to a desired temperature and seared with skill but the potatoes were room temperature and had to be sent back.

                Settling on dessert is always an event at our table but after a quick debate, the birthday girl ordered the “Kickin’ Hot” donuts ($12). Although they were not very hot, they came out in a ferris-wheel like display and were generously coated in cinnamon and sugar. Raspberry jam, chocolate sauce and salted caramel squeeze bottles came along side and made for a do-it-yourself finisher.  They were consumed quickly and left smiles on both our faces. Sadly, the cappuccino we ordered was delivered after our dessert had been cleared. Poor timing and communication among the staff it seemed.

                Looking back, it was a dinner I will never forget. The night with my husband, the ambiance, the pop-overs, and the donuts will remain in my memory bank for awhile, trust me. Other aspects of the meal will be forgotten for the better.

                Fromagerie is located on 26 Ridge Road, Rumson, NJ 07760. 

Total score 20/25

Final Grade: B+

A: 21-25    B: 16-20    C: 11-15   D: 6-10    F: 0-5

Restaurant Rubric

	1	2	3	4	5
Food Taste	Bland, boring, overcooked, underdone	Very little flavor, not much aroma	Flavors apparent, basic ability to please palates	Flavor worth discussing, chef’s use of ingredients impressive	Great flavor, taste lingers and leaves diner wanting more
Restaurant service	disrespectful	Inattentive staff, no regard for wait time	Staff average in helpfulness, timing alright, either more/less needed	Staff knowledgeable and attentive to needs without asking, timing very well executed	Remarkable and noteworthy, service so good you forget it is ever an issue elsewhere
Food Presentation	Cover it up please	Sloppy and the eater can tell little thought went into it	Descent presentation: looks alright, not worth a picture but enough to make you hungry	Admirable, it is apparent the chef plated with a consideration for presentation	Presentational talents are here. Looks beautiful and too good to dig in
Prices match quality	Prices are too high for quality	Prices are still too high but not outrageously	Some items are priced accordingly but not all	Most items are priced accordingly	All items are matched accordingly
Would I go back?	Not a chance ever	Nope	Maybe	Looking forward to it	What time should I arrive?!?

Ritzy Smores

Ritzy Smores

Serves: 15

OBJ: TCW be able to use Ritz crackers in an innovative way

Ingredients:

30 Ritz crackers, or about 1 sleeve

I package of graham crackers, 9 sheets, grounded into fine crumbs

1, 7 oz container of Baker’s Dipping Chocolate

1 ½ Cups of Fluff, or other marshmallow crème

Procedures:

1.      Make the dipping chocolate according to package directions

2.      Place your graham cracker crumbs in a shallow bowl

3.      Working in an assembly line fashion, dip one Ritz cracker into chocolate (drip and lightly scrape off excess chocolate), then place in graham cracker crumbs flipping once to coat each side, shake off excess here too,  then place on parchment paper

4.      Repeat with remaining 29 crackers, dipping chocolate, and crumbs

5.      Let set for about an hour or until chocolate is set

6.      Place a heaping tablespoon of Fluff on one cracker, top with another cracker and lightly press down

7.      Repeat with remaining crackers and fluff

8.      Serve and enjoy…….sticky icky goodness!!!

Brioso's Italian Restaurant

Brioso’s Italian Restaurant

Final Grade: B-

            Last weekend, my husband and I were invited out to dinner with some friends to catch up and enjoy dinner in a casual yet inviting atmosphere. After finding out that our first choice of locales was booked, we settled on Brioso’s. I had never been; however our pals had and spoke highly of the fare. 

            Located in an unassuming small strip mall along the northern side of Route 9 in Marlboro, Brioso’s is a large restaurant that has great décor and an upbeat vibe. The waiters were attentive and the space was filled with both small and large groups of patrons. The prices were quite reasonable and were a welcome sight to see along with their BYO policy.

            Having been to way too many Italian establishments over the years, I can pretty much recite what a menu will present. On a good note, this menu did offer some novelties- mozzarella in Carrozza with fried zucchini,  ravioli in a pistachio cream sauce, and veal scaloppine with black truffles topped with fontina cheese in a brandy sauce, to name a few. On the other hand though, staples such as fried calamari and fusilli Bolognese were both available and average.
            Cannellini beans in a room temperature tomato coating were placed on our table along with hearty Italian bread upon sitting. The beans were seasoned well and the bread made for a great accompaniment.  We decided to go “old school” and order the fried calamari for an appetizer. The ringlets came out piping hot and coated lightly in a basic flour breading. They were juicy yet bland as I found myself enjoying more of the marinara when eating.  All in all though, I have suffered through worse in that department so I commend the chefs for doing a nice job.
            Dinners were well-received; however one dish came out wrong and had to be re-ordered. This made for an awkward, should we wait and eat, feeling which I do not enjoy. While we waiting for the missing dish, we each shared. The Cavatelli Contadina:
sausage, broccoli, & sundried tomatoes with fresh tomato was simple and satisfying. The broccoli was crisp and forked well with soft cavatelli. The Fettuccine Verdi Mare Monti:
spinach fettuccine with shrimp, asparagus, olives, fresh tomato,garlic & oil was tasty but was marred by too heavy of an olive flavor. Fusilli Bolognese was hearty and vibrant with color and freshness. I think the dish needed more sauce as the pasta was a tad dry for my liking. Lastly, the Pollo Saporito: pieces of chicken topped with speck (smoked prosciutto), radicchio, zucchini, smoked provolone cheese, and cognac sauce, was odd. Odd because the chicken pieces were long tenders and all the ingredients didn’t form a cohesive dish. It seemed like a plate of great ingredients coincidentally on one plate.
            Overall, Brioso’s, which has another location in Staten Island, will continue to do well in our Italian restaurant loving community. Not surprising though; they serve up good dishes that are both innovative yet traditional and maintain an admirable atmosphere that people seem comfortable in. With a few tweaks to their dishes and more time to develop as a restaurant, I predict their success lasting.
            Brioso’s can be found at 184 Route 9 North, Marlboro, NJ 07726.

Total score 17/25

Final Grade: B-

A: 21-25    B: 16-20    C: 11-15   D: 6-10    F: 0-5

Restaurant Rubric

	1	2	3	4	5
Food Taste	Bland, boring, overcooked, underdone	Very little flavor, not much aroma	Flavors apparent, basic ability to please palates	Flavor worth discussing, chef’s use of ingredients impressive	Great flavor, taste lingers and leaves diner wanting more
Restaurant service	disrespectful	Inattentive staff, no regard for wait time	Staff average in helpfulness, timing alright, either more/less needed	Staff knowledgeable and attentive to needs without asking, timing very well executed	Remarkable and noteworthy, service so good you forget it is ever an issue elsewhere
Food Presentation	Cover it up please	Sloppy and the eater can tell little thought went into it	Descent presentation: looks alright, not worth a picture but enough to make you hungry	Admirable, it is apparent the chef plated with a consideration for presentation	Presentational talents are here. Looks beautiful and too good to dig in
Prices match quality	Prices are too high for quality	Prices are still too high but not outrageously	Some items are priced accordingly but not all	Most items are priced accordingly	All items are matched accordingly
Would I go back?	Not a chance ever	Nope	Maybe	Looking forward to it	What time should I arrive?!?

Sausage & Squash Pizza

Sausage & Squash Pizza

Serves: 3-4

OBJ: TCW be able to apply her dough making skills she learned from cooking class and bake a pizza fit for a hungry husband and health-conscious wifeJ

Dough: Adapted from Diana Albanese, Classic Thyme Cooking School

2 tsp active dry yeast

¾ C + 2 TBS warm water

2 ½ C all-purpose flour

2 TBS extra virgin olive oil

½ tsp kosher salt

Procedures:

1.      In a large bowl, combine ¼ cup warm water and ¼ cup flour. Let sit for 30 minutes

2.      Add remaining flour, ½ cup + 2 TBS warm water, oil and salt

3.      Mix dough with wooden spoon or hands and turn out onto a well- floured work surface

4.      Knead until smooth, elastic and a little sticky to the touch, about 5 minutes

5.      Shape into a ball and place in a large oiled bowl. Rub excess olive oil on dough ball

6.      Cover with plastic wrap and let rise in a warm place ( I put my heat on 75!) for about 90 minutes, it should double in size

Sweet Sauce:

½ small onion, diced

2 garlic cloves, minced

3 TBS extra virgin olive oil

¼ Cup dry red wine (I used merlot, but use what you booze:)

I 14 ounce can Italian style stewed tomatoes

½ can 6 ounce tomato paste

½ can 14 ounce diced tomatoes with juices

1 tsp dried parsley

S & P, salt and pepper

Procedures:

1.      In a large sauté pan or medium sauce pot, heat olive oil over medium flame

2.      Add onions, garlic, parsley and a pinch of S & P, cook over medium heat until veggies are translucent, about 5-8 minutes

3.       Add wine,  all tomato products, and mix well,  turn heat to high and bring sauce to a boil

4.      Once it has reached a boil, turn heat to low and bring to simmer, cover while simmering for 20 minutes

5.      Take off cover and add another pinch of S & P, keep heat on low and stir frequently for about an hour to allow sauce to thicken

Toppings:

2 Italian Sausage links (I used one sweet and one hot, but do what suits you)

1 yellow zucchini or squash, cut into ¼ in rounds

3 TBS extra virgin olive oil

S & P, salt and pepper

Procedures:

1.      Preheat oven to 450 degrees

2.      In a small baking dish, place links inside and loosely cover with foil, bake for 40 minutes turning once

3.      Place sliced zucs on a large baking sheet, toss well with olive oil and a tsp each of S & P

4.      Bake for 20 minutes or until bottoms are browned

Pizza……Finally

1 pizza dough (from above or purchased or prepared)

1 ½  Cup sweet sauce (use more or less depending on your sauce amount preference)

2 sausage links sliced into rounds

1 yellow zucchini or squash rounds, baked/roasted as above

1 Cup shredded mozzarella

¼ freshly grated parmesan cheese

Extra virgin olive oil, for drizzling

Procedures:

1.      Preheat your oven to 475 degrees and preferably place your baking stone in oven right away

2.      Roll dough out to about a 14 inch wide circle or any shape you can get it to look like, anything works with cheese and sauce on top!

3.      At this point, I quickly take out my preheated stone and place dough on it

4.      Quickly spread the sauce, sprinkle mozz all around, spread sausage out on one side, zuc on the other, sprinkle parmesan on top of entire pie and drizzle with olive oil

5.      Place stone with assembled pizza on top back in oven and bake for about 12 minutes or until bubbly and lightly browned crust

6.      Place stone on a large cutting board, bring to table, slice away and enjoy

You're Bacon Me Hungry Pasta

You’re Bacon me Hungry Pasta

Serves: 4

OBJ: TCW be able to flavor her marinara with smoky bacon to add to fresh linguini with sautéed shrimp

Ingredients:

1 9oz package fresh linguini (I used Buitoni)

3 TBS extra virgin olive oil

½ onion, diced

3 garlic cloves, minced plus 1 whole

1 14oz can diced tomatoes, plus ½ of another can

½ can of 6 oz can tomato paste

4 pieces bacon, cut into ½ in pieces

½ Cup dry red wine, (I used Merlot, but use what you booze:)

25 extra large raw shrimp, peeled, cleaned & deveined

½ TBS unsalted butter

1 tsp dried parsley

2 tsp red pepper flakes

S & P, salt and pepper

Procedures:

1.      Boil your water and cook pasta according to package directions, pasta can be added right before you are ready to serve though because it only takes 3 minutes!)

2.      In a large sauté dish over low –medium heat, heat 2 TBS of olive oil

3.      Add bacon, onion and garlic, parsley, 1 tsp red pepper flakes and a pinch of S & P, sauté for about  10-15 minutes with heat on medium, or until the veggies are translucent and bacon is browned

4.      Add wine, turn flame to high and bring to boil, then let sauce reduce (lower flame), about 4 minutes, stirring often to get up the bottom “goodness”

5.      Add diced tomatoes with juices and tomato paste, stir and bring to boil

6.      Add a pinch of S & P and lower heat to a simmer and cover sauté pan, leave covered for 20 minutes

7.      Meanwhile, in a small sauté pan over low - medium heat, melt ½ TBS butter with 1 TBS of olive oil, add a pinch S & P,  other 1 tsp red pepper flakes, and whole garlic clove grated in (use cheese grater)

8.      Add shrimp and sauté until pink, about 5 minutes, turn off heat and tent pan while you wait for pasta and sauce to be ready

9.      When pasta is done, drain and add it to tomato bacon sauce and toss to coat. Add shrimp with all the pan juices and fold in

10.  Bring to table and enjoyJ