RED BANK: DAVID’S IN THE KITCHEN W/ DIANE

Henderiks-BurkeSuperstar chef David Burke joins Diane Henderiks on the evening of August 1, for a special dinner event to benefit the programs of the nonprofit JBJ Soul Kitchen. 

When last encountered here on redbankgreen, celebrity chef and restaurateur David Burke made local headlines with the announcement that he was closing Fromagerie, the long-running Rumson landmark that the onetime kitchen apprentice had owned as part of his David Burke Group since 2006. While the news was understandably greeted with regret by veteran denizens of the greater Green, it came with the implicit assurance that Burke — no stranger to charitable endeavors in his native Monmouth County — would continue to make his presence felt for various worthy causes on the home-front scene.

On Monday, August 1, Chef Burke makes some noise with the pots and pans once more, as he joins pro caterer and nutrition consultant Diane Henderiks for a special “Feed Your Summer Soul” event at Red Bank’s own Jon Bon Jovi Soul Kitchen.

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RUMSON: FROMAGERIE SAYS ‘ADIEU’

fromagerie 100615Customers found the restaurant closed without notice Monday night. Below right, chef David Burke with chef Pat Trama during post-Sandy relief efforts in Sea Bright. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

AmaPatTramaBurkeSB2012Star chef David Burke has closed his Rumson restaurant, Fromagerie.

Callers and visitors to the fine-dining establishment, which Burke acquired nine years ago, were given no reason for the closing in a message posted on the restaurant website Monday.

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PIEHOLE: A WEEK-PLUS OF SHORE EATS

woody's 1 011812Woody’s Ocean Grille in Sea Bright is one of several restaurants on the Green participating in Jersey Shore Restaurant Week. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

Jersey Shore Restaurant Week kicks off this Friday, and runs through next Sunday, April 13. Participating restaurants will be offering fixed price menus at $20.14 (think about it…) and $30.14 (…but not too much).

To help you get out and explore the Green’s local eateries on the cheap, PieHole has assembled this handy list for you. Go make some reservations and try something new.

morsels medium

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PIEHOLE: VALENTINE’S TIPS, DISH AND PHO

cocktailPieHole checks in with area bartenders for some Valentine’s Day cocktail suggestions. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoredbankgreen’s PieHole is all about local food and drink. If you haven’t liked us on Facebook yet or followed us on Twitter, you may have missed some of these recent stories . . .

• Ladies, if your date starts looking for cheap beer and Redheaded Sluts, that’s a bit of a red flag. Bartenders from Jamian’s, David Burke Fromagerie and Murphy’s Tavern share dating insights and favorite Valentine’s Day cocktails.

• We note the positive flu-recovery benefits of a diet high in pho, from Red Bank’s Phol Le.

PieHole caught up with Dish chef Anthony Ferrando to talk about his short ribs and his favorite pizza place in town.

Follow the links to the stories, and check out PieHole’s Facebook page or follow its Twitter feed @RedBankPieHole for up-to-the-minute postings.

PIEHOLE: SNOW DAY MEANS HOT CHOCOLATE

hot cocoa (1)PieHole tracks down a few hot chocolate recipes from chefs, bartenders and home cooks to help you weather the storm. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

With plenty of bacon and booze on hand, PieHole headquarters is well-stocked to weather the coming snowstorm. Besides these survival staples, though, we also believe that nothing says “snow day” like hot chocolate.

Some folks are fine with emptying the powdery contents of an envelope into a mug and adding hot water. Others prefer a long, slow melting of exotic chocolate with a touch of hot pepper.

PieHole knows there’s no one right way to make hot chocolate. We surveyed some of our area’s finest chefs, bartenders and home cooks to come up with a few recipes for you to try when you’re holed up at home by a snowstorm. If you’ve got a recipe you’d like to share, please feel free to add it to the comments below.

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PIEHOLE: RICH EATS ON THE SORTA CHEAP

dbfromagerieDavid Burke Fromagerie manager Alexander Loehing walks us through the limited-time fixed price lunch menu at the Rumson dining institution. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoWhen he isn’t talking about cooking a turkey in a dishwasher, star chef David Burke runs a number of high-end restaurants, including one in Rumson, that are out of reach financially for some food lovers. But for diners with champagne tastes and beer budgets, there’s a tried-and-true way to eat as the swells do: the prix-fix lunch special.

PieHole popped in at David Burke Fromagerie to see what $29 will get you at midday – and to make sure it doesn’t come out of the dishwasher. Now serving here.

RUMSON: FINE DINING ON THE CHEAP… SORTA

dbfromagerieDavid Burke Fromagerie manager Alexander Loehing walks us through the limited-time fixed-price lunch menu at the Rumson dining institution. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

Among eaters with champagne tastes but beer-bottle pockets, lunch has always been the secret to experiencing good restaurants without blowing the budget. The lunch menu at a top-notch restaurant is generally similar to the dinner menu, only with lower prices.

That’s certainly the case at Rumson’s David Burke Fromagerie. And the time to give it a try is right, too, since the iconic restaurant only offers a prix fixe lunch seating during the holiday season. From now through January 3, Fromagerie has a three-course, fixed-price menu for $29, Tuesdays through Saturdays.

Owner David Burke – now appearing in People magazine offering tips on “how to cook a turkey in a dishwasher” – hails from Hazlet, but his name and cooking have spread well beyond Monmouth County, especially with his recent appearance on Bravo’s Top Chef Masters. That kind of reputation finds more than a few in-the-know area eaters waiting with anticipation for Burke’s “lunch season” to begin.

Piehole checked in with Fromagerie manager Alexander Loehing to get the details and his suggestions.

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SEA BRIGHT: FEEDING THE LIFESAVERS

Local restaurateurs banded together on short notice Sunday to provide some gourmet chow to the firefighters, cops, first aiders, other volunteers and contractors who’ve been keeping Sea Bright safe and hustling to get it back in shape in the aftermath of Hurricane Sandy.

Contractors dig into considerable sirloin burgers at the borough firehouse, above. At right, Ama Ristorante owner Pat Trama enjoys a laugh with David Burke of David Burke Fromagerie. Below, Chis Wood of Woody’s Ocean Grille grills up some beef.

A relief tent has now been erected next to the firehouse to give the workers a place to eat in inclement weather, Wood reports. (Click to enlarge)