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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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BestOf730a1114NJLE_2023-11-14-07-50-35

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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BestOf8a1114NJLE_2023-11-14-08-20-26

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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MTNJBestofNJ1114_2023-11-14-17-27-00

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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MTNJWx10p1207_2023-12-07-22-29-24

Back in my day. All right, let's see where the forecast is headed. As we go into the weekend, we've got rain. We have wind and a lot of it. Now, the timing of it is going to be critical. Most of the storminess that we're anticipating for Sunday is going to happen very late Sunday night into early Monday morning, the weekend is salvageable. Saturday is great and warm. We just see a little bit more cloud coverage. The first part of Sunday, up until about maybe three, four o'clock in the afternoon should be dry. Then the showers start and become steadier and heavier when all is said and done. We're likely going to pick up between 1 to 2 inches of rain in our rain gauges and a lot of that is going to happen very quickly and then the winds are picking up also. So it's a wind driven rain and if we do approach wind gusts of 4045 maybe even 50 miles an hour and it lasts for a couple of hours occasionally hitting those gusts, not, it's not gonna be a 34 hour sustained 40 or 50 mile an hour. Wind gust, it's periodically happening, but that's the type of wind that could get the power to flicker from time to time. We're at 39 dropping down to about 32. The opportunity for rain is going to be Sunday night into Monday morning, Saturday is looking great. Sunday afternoon is ok. It's cloudy but you'll be able to feel it in the air that the rain is certainly going to be building. So for tonight, temperatures, twenties and thirties with just a few clouds around Friday is gorgeous with sunshine. Temperatures are back up into the upper forties. We look at the extended forecast and as I mentioned, Saturday is warm but clouds are building Sunday morning, early Sunday afternoon, cloudy dry that changes going into Sunday night into early Monday morning. Give yourself a lot of extra time in that Monday morning routine to potentially deal with some travel headaches, getting wherever you go, the rain and the wind are gone for next week, the sunshine is back out but the cold that returns with morning lows in the twenties and thirties, daytime highs in the lower forties.

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

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Well, landmark hospitality is known for making beautiful memories in the garden state and dining at one of their award winning restaurants is a culinary experience. Now, we visited with five different chefs who showed us their techniques in this week's best of New Jersey. Anchor Rocks and Evans highlights steak tartar at Mattie Rose at Liberty House in Jersey City. Today we are making steak tartare with chef Anthony Buco. Hi, chef Pleasure, Roxanne. How are you? Fantastic. I really am interested in this dish. Tell us a little bit more and when can we get started? Absolutely. We're gonna go to work right away. What I have here is some pristine beef from our proprietary butcher gonna be mixing in a couple different additives for this. This is an animal from nearby Pennsylvania. So we're gonna eat something that's raw. You obviously want it to be extremely cold. Got a little bit of Dijon mustard next to that is roasted garlic. Just one of those perfect little cloves. Those capers will kind of mix in. We're gonna grab some chives. You can be somewhat less than that. I would say maybe a half. That's a bit. But ultimately you know, again, the beauty of cooking is you get to design what you like about the same amount of bread onions. A little pinch of that salt over the top couple twists of that peppermint. Lovely. And we're gonna mix that up. Now, we're not cooking this, we're not cooking this. No, this is a raw preparation of beef. So we're gonna kind of take it and just kind of spread it out a little bit. We're just gonna drop on some of this crispy bread for the magic of TV. We're just gonna kind of wrap it up and there you go. Simple voila fresh tasty. That is very good. I did not think I was going to like that. See that we embarked on something special together today. So Maddie Rose steak tartar. Chef Anthony Buco. Thank you.

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

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