Feb 25 2014

2/27/2014 Eat Ink Dinner at The Ryland Inn

by Beth

eatink
The Ryland Inn (115 Old Hwy 28, Whitehouse Station) is proud to welcome author and cult winemaker Birk O’Hallaran to celebrate the release of Eat Ink, part cookbook, part expose on the culture of tattoos in professional kitchens.

To celebrate, The Ryland Inn will host a six-course dinner with all three featured New Jersey chefs, Scott Anderson of Elements in Princeton, Anthony Bucco of the Ryland Inn in Whitehouse Station, and Francesco Palmieri of The Orange Squirrel in Bloomfield, and of course the talented kitchen-team at the Ryland Inn. The meal will be paired with Birk’s Iconic wines.

Cocktails and canapes kick off at 6 PM, followed dinner at 7 PM. The six-course dinner is priced at $85, beverage pairing is an additional $25. A signed copy of Eat Ink is $29. The price for dinner, pairing and book is $119.

Reservations can be made by calling the restaurant at 908-534-4011.


Jan 22 2014

2/20/2014 James Beard House Dinner

by Beth

beardhouse1©EileenMiller

On Thursday February 20th, our very own Chef Scott Anderson will be presenting another round of his Interpretive American Cuisine at the James Beard House.  This is an opportunity to try selections from both of his restaurants elements and Mistral.

Steeped in tradition, the Beard house has a legacy of cultivating new talent, encouraging growth in the culinary field,  and is “dedicated to exploring the way food enriches our lives.”

We hope you an join us in NYC for this event.  Full details can be found on the James Beard Foundation website  Tickets are to be purchased directly through the James Beard Foundation. Call 212.627.2308 or reserve online.

greenhouse©MitziMorris (1)


Jan 8 2014

2014 events

by Beth

We will be posting our line up of 2014 events in the upcoming weeks.  Check back soon for information  on our summer guest chef series.


Oct 29 2013

Thursday November 21, 2013 our 3rd Annual Collaborative Feast

by Beth

2013_collab_feast

SIX area chefs will be participating in this year’s COLLABORATIVE FEAST, an end-of-season tasting menu that will help raise money for D&R Greenway Land Trust.

 

Each of these six extraordinary chefs will prepare one of the evening’s courses. So please join us this year for a truly philanthropic end-of-season experience.

 
 D&R logo
D&R Greenway Land Trust is central New Jersey’s nonprofit land preservation
organization, founded in 1989, permanently preserves watershed lands and
large-scale landscapes, thereby preventing the loss of open space to
development.

 

PARTICIPANTS
90 Acres
MARTY KESTER &
CHUCK BAUER
www.90acres.com

Charcoal
ERIC PLESCHA
www.charcoalbyob.com

elements
MIKE RYAN
www.elementsprinceton.com

Mistral
BEN NERENHAUSEN
www.mistralprinceton.com

The Ryland Inn
CRAIG POLIGNANO
www.rylandinnnj.com

The Bent Spoon
GABBY CARBONE
www.thebentspoon.net

Hors D’oeuvres will be served from 6:00-7:00pm.
The dinner is to commence at 7:00pm.

$125 TASTING MENU optional $60 beverage pairing
RESERVATIONS REQUIRED
…and can be made by calling 609/924-0078
or online www.elementsprinceton.com


Aug 15 2013

Tues. 9/17 Outstanding in the Field

by Beth

OITF-Table-Pixelements is  proud to be working with the crew at Outstanding in the Field for a 3rd time,  and very happy to share with our guests  Stonybrook Meadows, one of our favorite farms in Hopewell NJ.

Outstanding in the Field is a nomadic dinner party that roves the globe reconnecting chefs, farms,  and diners.  Diners are welcomed and given a tour of the farm, mingle with chef and our organizers, and then enjoy a farm style meal and wine pairing at the iconic long table.

More info & Ticket Purchase

We hope you can join us!


Jun 26 2013

Farm to Fork is back!

by Beth

farm to fork

We are pleased to announce the 3rd year of the popular of “Farm to Fork Menu,” a weekly dinner series featuring a variety of local New Jersey and Pennsylvania farms this summer.

 This menu will run Sunday-Thursday evening between July 4th through Labor Day, elements will compose a 3 course menu that guests can choose from proving that decadent dining doesn’t have to break the bank, elements will offer this special Farm to Fork menu at the “grassroots” price of $39.

 Chef Anderson and the elements’ team routinely focus on locally grown, sustainable products to create “Interpretive American” dishes making this dinner series a natural extension of their normal creative process. Designed to raise awareness of local New Jersey and Pennsylvania food sources, these dinners will enable diners to connect with the farmers who produce the food they consume.

Some of our local farmers:

Griggstown Quail Farm – Princeton, NJ

Terhune Orchards – Princeton, NJ

Muth Family Farm – Williamstown, NJ

Elements Garden – Princeton, NJ

Shibumi  Farm – Princeton, NJ

Zone 7 – Ringoes, NJ

Z- food Farm – Lawrenceville, NJ

Pitspone Farm – South Brunswick, NJ

Blue Moon Acres  - Buckingham, PA

Stony Brook Meadows – Hopewell, NJ

 


May 31 2013

Friday August 9th, Chef Justin Yu

by Beth

elmnts_email_chef_Yu

 

Join us and welcome Jason Yu from Oxheart in Houston TX  and Alan Kaufman from Shibumi Farm in Princeton NJ.   We will be collaborating on a dinner that focuses on wild and cultivated local mushrooms.

Like Scott, Chef Jason Yu was also a 2013 James Beard Semi finalist in his region.  Justin has worked some of the country’s most notable restaurants such as *17 in Houston, Texas, Green Zebra and Spring Restaurants in Chicago, Illinois and Ubuntu in Napa, California.

Hors D’oeuvres start at 6pm and the tasting menu commences at 6:30pm.  $105 per person an optional beverage pairing will also be offered.

Reserve via phone or web: 609/924-0078  www.elementsprinceton.com

 


Apr 8 2013

Monday 6/24 Chef Dominique Crenn & Designer John Shedd

by Beth

 

On Monday, June 24, Chef Dominique Crenn of the two Michelin starred Atelier Crenn in San Francisco, CA will work in conjunction with local New Jersey pottery designer John Shedd to produce a memorable seven-course tasting event.

Shedd, who regularly creates custom service ware for elements, is designing a bowl that will aesthetically complement Crenn’s dishes for the evening, based upon her personal sketches of the desired pieces.  As a special treat, all guests will receive hand crafted artisan pottery to take home.

The event is $120 per person exclusive of tax, gratuity, and optional $45 beverage pairing. The evening begins with hors d’oeuvres at 6:00pm, followed by a seated dinner at 6:30pm.

Call 609/924-0078 or reserve online at elementsprinceton.com


Apr 8 2013

Friday 5/17 Chef Matthias Merges & Cultured Pickle Shop

by Beth

 

On Friday, May 17th Chef Matthias Merges of Yusho in Chicago, IL will cook a seven-course meal with Chef Anderson, utilizing products from the Cultured Pickle Shop in Berkeley, CA created especially for the occasion.

Pickling gurus Alex Hozven and Kevin Farley will spend weeks working closely with the two chefs to develop ingredients that will be featured on the menu—which will be heavily inspired by Japanese culture and cuisine—including fermented myoga, koji, and squab fermented in sake lees.

The event is $105 per person, exclusive of tax, gratuity, and optional $45 beverage pairing. The evening begins with hors d’oeuvres at 6:30pm, followed by a seated dinner at 7:00pm.

Call 609/924-0078 or reserve online at elementsprinceton.com

 


Jan 25 2013

Saturday March 9th at Aubergine in Carmel, CA

by Beth

Saturday, March 9, 2013, 6 pm   Rediscovering Coastal Cuisine

Esteemed Chefs from around the country join the team at Aubergine in Carmel, CA to celebrate and explore the biodiversity of the central California coast.

Featuring Chefs

Scott Anderson – Elements, New Jersey

Justin Cogley – Aubergine, California

John Shields – Washington DC

James Syhabout – Commis, California

Matthias Merges – Yusho, Chicago

George Mendes – Aldea, New York

12 Course Tasting Menu with Welcome Reception
$250* per person, $110 wine pairing

for reservations call 831/624-8578

for more information click here