Princeton’s event is only the tip of the iceberg
By: Faith Bahadurian
Taste of the Nation is our area’s and the nation’s premier hunger-relief event, and particularly close to my foodie heart. I worked on the event for many years, and now, even though I have retired from the committee, I still can’t resist the siren call of this gourmet gala. Over the last 15 years, Taste of the Nation-Princeton has raised almost $600,000 to fight hunger, especially childhood hunger, primarily in Mercer County.
Princeton’s event is only the tip of the iceberg. Each year, thousands of chefs, restaurateurs and beverage companies across the United States and Canada participate in more than 70 Taste of the Nation events, all organized with the help of local volunteer committees and Share Our Strength in Washington, D.C. (www.strength.org/)
Proceeds from Princeton’s event go to HomeFront, Isles Inc., Mercer Street Friends Food Bank and the Trenton Area Soup Kitchen. Unfortunately, these organizations’ services are more in need than ever, especially with the increasing food insecurity among the working poor who simply cannot support a family on minimum wage or anything close to it. In New Jersey, more than 270,000 households, most with children, struggle to buy enough food to meet basic nutritional needs.
Last year’s event was one of the best in recent memory an amazing evening of delicious food (each restaurant has a table), fine wines and cocktails, and the sight of the Westin’s staff lounging around on the Heavenly Bed they donated to the silent auction. They were dressed in fluffy white bathrobes, and brandishing blue martinis, to the amusement of the hundreds of attendees. It was a great party for a great cause.
There’ll be another Heavenly Bed put up for bid again this year, along with other goodies such as a stay at a villa in Tuscany or a beach house on Maui, and a chef-prepared gourmet dinner for 20.
Also, chef/restaurateur Bobby Trigg will be on hand to sign copies of his cookbook, "The Ferry House Cookbook – a Taste of Princeton, New Jersey" (Chronicle Books, 2006).
This year’s list of participants seems to have a "grill theme." Local hot spots Blue Point Grill and Witherspoon Grill join the event this year. Witherspoon Grill Executive Chef Brian Karluk provided the summer-perfect recipe below for Creamy Cucumber Dill Salad, about to make an appearance on the restaurant’s spring menu, served with pan seared salmon.
The Salt Creek Grille participated at last year’s event even though the proprietors were months away from their fall opening. The restaurant is back this year (and happily open for business right near the Westin at Forrestal Village). Chef Jason Hensle has provided two healthy and delicious recipes to accompany grilled chicken, shrimp, salmon, tuna, meats, or vegetables.
Taste also welcomes another new participant with a grill in its moniker The Fireside Grill, in the newly renovated Marriott Princeton Hotel & Conference Center at Forrestal.
Summer is just around the corner, and grilling is in the air!
Share Our Strength’s Taste of the Nation-Princeton, presented by American Express, takes place Monday, April 23, from 6 to 9 p.m., at the Westin Princeton at Forrestal Village, Plainsboro. Tickets are $85, if booked in advance, and $95 at the door, if available. Tickets may be purchased at www.princetontaste.org or by calling (877) 268-2783.
Participants as of March 30:
Anton’s at the Swan; Bimi Japanese Steak House at the Westin Princeton at Forrestal Village; The Blue Bottle Café; Blue Point Grill; The Brothers Moon; Chambers Walk; Ciao Bella Gelato Company; The Ferry House; Fireside Grill; The Frog and the Peach; Hannah & Mason’s; Jones Two Enterprises; Lawrenceville Inn; Mediterra Restaurant & Bar; Salt Creek Grille; Teresa Caffe; Tre Piani Restaurant; Triumph Brewing Company; Vidalia; The Village Bakery; Witherspoon Bread Company, and Witherspoon Grill.
Beverages:
Crossing Vineyards & Winery; Lavazza Point; Jones Two Enterprises; Pod Perfect Espresso; San Pelligrino, and Unionville Vineyards.
CREAMY CUCUMBER DILL SALAD
Brian Karluk, Witherspoon Grill
This salad is a great accompaniment for grilled or roasted salmon, or any steak-like fish.
3 medium cucumbers, peeled, seeded & sliced
1 medium sweet onion, thinly sliced
1 large carrot, peeled, and thinly julienned
1 tablespoon sugar
¾ cup sour cream
¼ cup mayonnaise
½ cup white wine vinegar
5 tablespoons fresh dill, chopped
½ teaspoon salt
Squeeze of lemon
Dash of pepper
In a bowl combine cucumbers, onions, and carrots. In another bowl combine sugar, sour cream, mayonnaise, vinegar, dill, lemon, and pepper. Mix all, and stir well to combine, refrigerate at least 30 minutes.
SALT CREEK GRILLE
PONZU SAUCE
Chef Jason Hensle,
Salt Creek Grille
This sauce is great for summer barbecues.
¾ cup lemon grass, tender inner part of lower stalks, bruised
1¼ cups shallots, chopped
1 tablespoon garlic, crushed
2 apples, peeled, cored and chopped
½ cup celery, chopped
½ cup carrots, chopped
2 cups orange juice
8 cups rice wine vinegar
1 cup soy sauce
1 tablespoon sesame oil
¼ cup honey
1/8 cup brown sugar
¼ cup pickled ginger
For thickening agent add:
2 tablespoons cornstarch mixed with 6 tablespoons water to the above ingredients/
To bring out flavor profiles and to reduce, boil all ingredients above vigorously for 20 minutes. Purée ingredients and strain, using a fine mesh sieve or cheesecloth. This will yield 8 cups and can be frozen for later use.
SALT CREEK GRILLE
ROASTED CORN SALSA
Chef Jason Hensle
Salt Creek Grille
10 ears of corn, shucked
Melted butter or olive oil for brushing corn
3 red peppers, diced small
3 green peppers, diced small
3 red onions, diced small
¼ cup lemon juice
1¼ cup rice wine vinegar
Preheat the grill to medium heat. Husk the corn. Brush the corn lightly with melted butter or olive oil. Grill the corn uncovered on medium heat for 20 minutes, turning on all sides to cook evenly. Remove the kernels from the corn and put in a non-reactive bowl. Add peppers and onions. Combine lemon juice and rice wine vinegar and add to other ingredients to taste. Cover and refrigerate. This makes a great side to meat, fish, chicken, or vegetables.