elements signature events

Thursday November 17th 2011

elements first annual
A Collaborative Feast: Princeton Chefs Give Back
8 area chefs participate in an end of season tasting menu
Each chef will prepare one of the evenings 8 courses.
a portion of proceeds will benefit the Princeton Area Community Foundation.

11/04  special “foodie friday”

SUPER TUSCANS &TRUFFLES

featuring an exclusive vertical of
Castellare’s I sodi di san niccolo’.
WITH SPECIAL GUEST SOMMELIER,
ALESSANDRO CELLAI

“The birds on Castellare’s labels symbolize their commitment
to environmentally sound cultivation. Herbicides are not used,
nor are any systemic pesticides. Chemical treatment of any kind
is shunned. Hunting is also prohibited on the property. As a result
of these practices, the property has become a virtual refuge for
wildlife, including many of the birds pictured on the labels.”

tasting menu & wine pairing $195  Reservations Recommended.

Friday night 10/14 join Chefs Scott Anderson, Aki Kamozawa and Alex Talbot as they collaborate on a special Foodie Friday menu

Book Signing Available! To celebrate the One Year Anniversary of Alex and Aki’s book, Ideas in Food.

$100 a person, 7-course menu, $55 for the optional beverage pairing

About Aki Kamozawa and H. Alexander Talbot
Aki Kamozawa and H. Alexander Talbot are the owners of Ideas in Food, LLC, a consulting business based in Levittown, PA. They met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Kamozawa and Talbot specialize in sharing techniques for creativity with restaurants, food-service companies, and home kitchens using modern ingredients, equipment, and innovative approaches to food. The business grew out of their blog, Ideas in Food (www.ideasinfood.com). In addition to their one on one work with individual chefs, they have consulted with companies such as the No. 9 Group in Boston, Fourth Wall Restaurants in New York City, Frito Lay, and Unilever. The pair also writes for Popular Science online. Their column, titled “Kitchen Alchemy,” focuses on scientific explorations in the kitchen. Kamozawa and Talbot published an article about garlic in Santé magazine in March 2009. They contributed an essay to the anthology Food and Philosophy, which was published in November 2007. In addition to this they have been featured in articles for The New York Times, Los Angeles Times, Food & Wine, Saveur, and many others.

Friday August 19th, Older vintage vertical of Caymus, and  Belle Glos single vineyards to be presented at a special $125 5-course connoisseur series dinner, seating at 7:00PM reservations required as seating is limited to 16.

Special guest sommelier Chad Ellison, an avid fisherman, has worked most of his professional career in Australia. He crossed paths with Chuck, Charlie II, and Joe Wagner in 2001 when he moved to Northern British Columbia, Canada.  Chad began his working relationship with Caymus in 2005 when he worked during harvest and crush at the Wagner Family Vineyard in Rutherford, CA.

July 29th’s menu to be presented by guest chef Kevin Sbraga, ( from Bravo’s Top Chef ).

elements warmly welcomes Chef Sbraga, who began his career with classic french training, and has gone on to work with Ritz Carlton Hotels, and with great Philadelphia restaurateurs such a Stephen Starr,  Jose Garces,  and George Perier. He has played instrumental roles in each company’s expansive success.  He is about to open his own restaurant.

He will present a 7 course  menu for elements guests. $125 per person.

Reservations strongly recommended  609/924-0078   or online

This summer chef Scott Anderson and crew will be focusing their highly creative fare into an inspired menu, the “farm to fork” series is a $39 3 course menu composed from 100% local NJ & PA farms.  Monday through Thursday evenings runs July 5th through Labor day.

Farm to fork sample menu

See what phillyburbs.com has to say….

You choose the elements of lunch that suit your mood. Starts April 2011

Select any 2 courses from our menu of starters, sandwiches & main dishes,
desserts, and wines.  $22 per person.
11:30-2pm Monday – Friday

Choose a wine at CoolVines to enhance your
personal dining experience at elements.
We will waive the corkage fees when you bring
any bottle with the CoolVines tag to your
brunch or dinner on Sundays at elements.
Valid through August 31, 2011.*

CoolVines, 21 Spring Street, Princeton.

cool deal

elements presents:  “Foodie Fridays”, join us every Friday for an exclusive offering from Chef Scott Anderson & his team; a 5~course tasting menu composed from that day’s specially procured ingredients; unique seasonally inspired items available only on the “Foodie Friday” menu. $69/ with wine $99

We are going to be open for brunch service both Saturday and Sunday over Mother’s Day weekend with extended hours.  10AM-3PM reservations recommended. We will be serving a 3 course menu $49 per person, children 10 and under $19.

A professionally prepared flower arrangement for your table,  from Katherine Toland at Greystone Designs,  can be ordered through our website.