Menu for Thursday

Chick Pea & Coconut Crepes

Adzuki Beans, stewed overnight in tomatoes and spices

Pearled Barley with herbs and ghee

Spinach saute in garlic, finished with balsamic vinegar

Blueberry Pie

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Best meal in a long time. . . .

Three-courses, three amazing courses, every Wednesday night, in the middle of nowhere, New Jersey, for two years. This was how I got to know one of my favorite chefs. I was a waiter then. I lived upstairs from a restaurant my sister owned, a popular place, way off the beaten path. This was 1995 and 1996 at The Cafe.

To be frank, she, we’ll call her Z., amazed me. There wasn’t a night I looked forward to more than Wednesday. Each week Z. presented the cuisine of a different country, or province, or village, and every week blew my mind. The flavors expanded the range of my palate exponentially and she was often holding it down solo, I worked the front, she worked the back. That was a long time ago.

Tonight I had the pleasure of catching up with Z., and . . . enjoying her cooking again for the first time in way too long.

Forever humble, she opened by giving a nod to the local Russians, and praising the market where she gleaned the ingredients for the first course. Mushrooms, spring mix, chevre, sherry vinaigrette (am I right?) Click your heals and we’re in Italy, except via Russia. In full stride of conversation, Z. steps away from the table to prepare the next course. Diving deeper into Italian country cuisine, what appears is fresh pasta, tossed in olive oil, with a sunny side egg and a generous dusting of a walnut, basil breadcrumbs. She discloses that there’s more noodles, and the third course arrives atop a smaller version of course two. The teaser, arriving first, is a dish of melted butter, indicating something will be dipped. Artichokes arrive and chat between dipping the leaves, and savoring the hearts.

Poached pears punctuated the evening. . . . and we’d arrived at that the place where two friends, and colleagues, get to hang.

 

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Current Menus

Greetings, I will be posting current Kindle Cafe menus to this blog upon conception. Requests accepted.

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Spring Break

Greetings Epicures,
I’m pleased to announce that we’ve decided to take a much needed Spring Break. April was a very busy month and culminated in “Shad Fest”, which was a big success. And now, a long exhale. . . .
This Summer is shaping up to be an interesting chapter for us with new nights, new concepts and new locations. We will certainly announce  all of this in the near future via our email list so please sign up over there in the right sidebar if you haven’t already and we look forward to staying in touch.
It’s been two incredible, non-stop years of adventurous dining. Thank you for all the love and support, and we’ll see you soon.
Best,
~Vince Peterson, Chef/Owner
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Menus for April 1st & 4th

Supper Club

Friday, April 1st @

Rojo’s Roastery, Lambertville, NJ

~ Menu ~

Ravioli
Triple Root Ravs
roasted sweet potato, celery root and carrot ravioli
with parsley-cashew cream sauce
Soup
Southwestern
black bean puree with jersey tomatoes and tortilla strips
Appetizer
Oyster Rolls
oyster mushrooms wrapped in collard leaves with brown rice,
served with tahini-sunflower sauce
Main
Seared Millet Cake
with caramelized shallots and romesco sauce
Dessert
Chocolate Raspberry Brownies
with toasted almonds
Herbal Melange Tea
~ $35 per person ~
plus gratuity
reserved seating, table service,
community table also available for individual reservations
cash only, BYOB
Advance Reservations Required
and accepted via email until 12pm the day of the event
thereafter call 908-432-4584 for availability

RSVP HERE

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Soupçon Salon

with

John Beacher

Monday, March 21st @
Manon Restaurant

~ Menu ~

Main Course
Chana Masala
garbanzo beans cooked overnight in jersey tomatoes and Indian spices,
served with a triple grain cake, hearty greens and fresh herbs
Dessert
Chai Apple Crumble
~ $15 ~
plus gratuities
vegan/vegetarian, community style dining
36 seats available when doors open at 7pm, show from about 8:30-9:15ish
cash only, BYOB
We do not accept reservations for Soupҫon Salon

 

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Menu for Friday, March 25th

Please note, this event is currently SOLD OUT

Supper Club

Friday, March 25th, 7:30pm @

Rojo’s Roastery, Lambertville, NJ

~ Menu ~

Ravioli
Sweet Potato
with fresh herbs and coriander-cashew cream sauce
Soup
Celery Root
with salsa verde and toasted pan di ceci
Appetizer
Collard Rolls
collard leaves filled with brown rice and caramelized onions
served with tahini-sunflower sauce
Main
Potato Gratin
layered with fresh herbs and soy-ricotta,
served with green kale, crimini mushrooms and sauce
Dessert
Pineapple Cake
with candied walnuts
Herbal Melange Tea
~ $35 per person ~
plus gratuity

Advance Reservations Required

Reserved seating, table service, community table also available for individual reservations, cash only, BYOB and accepted via email until 12pm the day of the event, thereafter call 908-432-4584 for availability.

RSVP HERE

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Menus for Friday & Monday, 3/18 & 21

Please note, this event is currently Sold Out

Supper Club

Friday, March 18th, 7:30pm @

Rojo’s Roastery, Lambertville, NJ

~ Menu ~

Ravioli
Sweet Potato
with fennel cream sauce
Soup
French & Green Lentil
with salsa verde and toasted pan di ceci
Appetizer
Spring Rolls
rice paper filled with marinated carrots, cabbage and fennel
served with tahini-sunflower sauce
Main
Polenta Torte
layered with fresh herbs and soy-ricotta
served with broccoli rabe, portobello mushrooms and jersey devil sauce
Dessert
Chocolate Chip Cookie Sandwich
“al Cenzo”
Herbal Melange Tea
~ $35 per person ~
plus gratuity
reserved seating, table service,
community table also available for individual reservations
cash only, BYOB
Advance Reservations Required
and accepted via email until 12pm the day of the event
thereafter call 908-432-4584 for availability

Soupçon Salon

with Justin Pope & Friends

Monday, March 21st, 7pm @

Manon Restaurant

~ Menu ~

Main Course
Sweet Potato Gratin
layered with caramelized onions and served
with smoked paprika cream sauce, broccoli rabe, and crimini mushrooms
Dessert
Hot Chocolate
~ $15 ~
plus gratuities
vegan/vegetarian, community style dining
36 seats available when doors open at 7pm, show from about 8:30-9:15ish
cash only, BYOB
We do not accept reservations for Soupҫon Salon
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Menus for Friday & Monday, 3/4 & 7

Supper Club

~ Menu ~

Ravioli
Parley-Almond Pesto
with cashew cream sauce
Soup
Vichyssoise
potato-leek soup, served warm, with toasted pan di semolina
Appetizer
Collard Rolls
collard greens filled with brown rice and caramelized shallots
served with toasted sesame tahini sauce
Main
Roasted Portobello
served over basmati rice with green kale
and romesco sauce
Dessert
Pineapple Spice Cake
with ginger-lemon icing
Herbal Melange Tea

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Monday, March 7th

Soupçon Salon

with

Chris Harford

~ Menu ~

Main Course
Lasagna Verde
home made semolina pasta, collards, kale and soy-ricotta
served with jersey devil sauce and pan di ceci
Dessert
Pineapple Coconut Cookies
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Menu for Friday, February 25th

Supper Club

~ Menu ~

Ravioli
Butternut Squash
with parsley-almond pesto
Soup
Ginger Carrot
with toasted pan di ceci
Appetizer
Collard Rolls
collard greens filled with purple potatoes and caramelized shallots
served with toasted sesame tahini sauce
Main
3-Grains
medallions of millet, pearled barley and brown rice served over green kale
with coriander cashew cream sauce and maitake mushrooms
Dessert
Carrot Cake
with maple-palm icing and asian pear chips

 

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Menus for Friday & Monday, 2/18 & 21

Supper Club

Friday, February 18th, 7:30pm @

Rojo’s Roastery, Lambertville, NJ

~ Menu ~

Ravioli
Spinach & Soy-Ricotta
with jersey devil tomato sauce
Soup
French Onion
with toasted pan di ceci
Appetizer
Collard Rolls
collard greens filled with brown rice and caramelized shallots
served with toasted sesame tahini sauce
Main
Purple Potato Torte
layers of purple potatoes served over green kale
with coriander cashew cream sauce and salsa verde
Dessert
Chocolate Cake
with ginger lemon icing
Herbal Melange Tea

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Soupçon Salon

with

High Hearts

Monday, February 21st, 7pm @

Manon Restaurant

~ Menu ~

Main Course
Oyster Patties
3-grain patties made with oyster mushrooms and caramelized onions
served with roasted purple potatoes, broccoli, salsa verde and coriander cashew cream sauce
Dessert
Carrot Cake
with coconut icing
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