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Roxanne Evans

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Landmark hospitality is known for making beautiful memories in the garden state and dining at one of their award winning restaurants is a culinary rapture. We visited with five different chefs who showed us their techniques in this week's best of New Jersey. Anchor Roxanne Evans highlights pan seared diver scalps, a village hall in South Orange. OK? If you love scallops, you're definitely going to like our next dish. Chef Amy here from Village Hall in South Orange. Tell us about what we're looking at chef. Um So we're looking at a pans here diver scallop. We just chucked it fresh today. Uh This is coming straight out of Massachusetts. We're gonna get this in the pan. We're not gonna cook it all the way like a normally beautiful sea diver scallop because what we're gonna do is add a little bit of a citrus fennel butter here, it's a great starter. And what we're really doing is highlighting a little bit of fall and winter together. So now what is our next move? Now, the next move is actually to put uh this is a celeriac and apple puree. We're gonna set that down right in the center that's a nice, beautiful bed for the diver scallop. I would never think to put celery and apple together like that. We tie celeriac and apple together because it's a beautiful way of tying the two seasons. We're taking a little bit of this crumble and we take our blossoms. Now, why do you do that? The apple blossoms will, when you bite into it, we'll add that crunchy texture and then we top it off with a little bit more of our apples here and that's pretty much it. You can get it Village Hall, South orange pan seared scallop with apple celery A and crumble.

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Landmark hospitality is known for making beautiful memories in the garden state and dining at one of their award winning restaurants is a culinary rapture. We visited with five different chefs who showed us their techniques in this week's best of New Jersey. Anchor Roxanne Evans highlights lobster fra at Felina in Richwood. Well, sharing is loving and you're going to love this next dish you're going to share. Joining me right now. Chef Joe from Finna in Ridgewood. What are we making today? Chef? Um So today we have a lobster Fra diavolo. It's a classic Italian American dish prepared with some beautiful lobster house made linguini. Um And this dish is a, a dish for the table for sharing. We're gonna start with garlic, extra virgin olive oil, some chili Calabrian chili peppers. We're gonna add some cherry tomatoes, peppers, super spicy linguini and the water. A little bit of white wine. Whoa. All right. Now we're cooking with fire Pomodoro sauce that we make in house daily. We're gonna add the rest of our poached lobster, our pasta, add a little bit of butter and then lastly we hit it with some fresh chopped parsley and now we're gonna add our lobster. Here comes the excitement. Now, tell me that. And here we are. Felina Chef Joe. Really? He's hot.

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Landmark hospitality is known for making beautiful memories in the garden state and dining at one of their award winning restaurants. Yeah, it sounds amazing in this week's best of New Jersey. Anchor Roxanne Evans highlights duck breast all orange at the Stone House in Warren. If you're looking to step up your food game, we are talking about gaming birds with chef David Drake from the Stone House. Hey, chef. Hey, well, OK, so excited. What are we talking about? What's the dish we're talking about duck breast and uh I'm doing a duck breast aran and this is from 1/19 century classical French dish. We're simply going to trim it a little bit. We have a parsa puree here and this little spa and we're just gonna push it out like that. Black rice. It has some vegetables in it. I hope I do that right. Yeah, just Yeah, we have little dried chips of orange. We're just gonna lay that right over. So you really don't overcook the duck. This is medium rare to medium or medium rare. Plus as we call it, this duck sauce is um it's a Daniel's vinegar which is a French vinegar. It has honey and we're just gonna lay. It smells beautiful. Yeah, there's spices and there's some cardamom to finish it off. We have some fried parson chips. There we go. So that's our dish. Duck. A laran, a laran. You said it better than I did. Chef David Stonehouse. Look at this. You can't go wrong.

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Landmark hospitality. It's known for making beautiful memories in the state. Dining at one of their award winning restaurants is really a culinary delight. We visited with five different chefs who showed us their techniques in this week's best of New Jersey news. Twelve's Roxanne Evans highlights chocolate souffle at the Ryland Inn in White House Station. After all of those delicious entrees, we're now moving into dessert and we're talking about chocolate souffle with chef Christopher from the Ryland Inn. Exactly. What are we going to be doing right now? Chef? Well, we want to take a little bit of the mystery out of chocolate souffle or any souffle. Sure, because people really can do this at home. Right. That's right. Look, there are some things about a souffle. First of all, we for no one. So we really need to focus on having some good timing. So these egg whites have been whipping at a slow speed. What this does is it creates very small air bubbles. You definitely want this soft peak. Once we have the whipped egg whites, we're going to incorporate that into the chocolate mixture. The chocolate cream is gonna go on the plate chocolate dirt. This is like a chocolate crumble. Chocolate Cremo is like a scoopable mousse. We have some pecans, spiced plum sorbet. This souffle cooked for nine minutes. Not very long, powdered sugar, powdered sugar. For sure. We want to puncture the souffle. Ok. Now you're gonna take this caramel sauce and pour that right in the center. All right, everybody look at that. Make sure you come to check this delicious dish out and many of the other dishes at the Ryland Inn Chef Chris. Thank you so much, Roxanne. Thank you so much. Appreciate it. Enjoy that chocolate. I will that really looked good. Meantime, to see the best of New Jersey, be sure to tune in every Tuesday on mornings on news 12 and who knows your favorite place to grab a bite to eat could be featured next.

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News 12’s Roxanne Evans visited five different award-winning chefs who showed off their cooking techniques.

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Best of NJ: 5 chefs show off their cooking techniques for making steak tartare, scallops and more

News 12’s Roxanne Evans visited five different award-winning chefs who showed off their cooking techniques.

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Making Diver Scallops at Village Hall in South Orange

Making Lobster Fra Diavolo at Felina in Ridgewood

Making Duck Breast à l’Orange at the Stone House in Warren

Making Chocolate Soufflé at the Ryland Inn at Whitehouse Station

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