We see the words everywhere, “sustainable”, “organic” – in the grocery store, in restaurants, on TV, in the news… But do we know what they actually mean, and more importantly, why we should care?

We Salute Our Sponsors

Friday, 05 August 2016 by

Local Businesses That Encourage Other Local Businesses Our cadre of local creative chefs that cooperate under the sjhotchefs.com banner are indeed fortunate that some of our fellow business people recognize that it is in the community interest to help us succeed as independent restaurants. So, let us say, a tip of our toques to 1st

Seafood is IN season!

Friday, 22 July 2016 by

Seafood Menus Abound Thanks to Jersey Shore’s Abundance of Fish Even though we just concluded our popular Farm to Fork Week on 30th, we cannot forget that often Garden State produce that we highlighted that week is used to round out a meal featuring another New Jersey fresh favorite: seafood. When our chefs plan their

Tomato. Vegetable? Fruit? Doesn’t Matter.                                   Jersey Tomatoes are Delicious! Because it has seeds, a tomato is technically a fruit. But, not in New Jersey. Here there was a decade old effort to make the tomato officially a vegetable. The New Jersey Legislature tried to name it the Official State Vegetable. We already have an Official

Featuring Produce From Local Farms. Listen! Hear that sound? It’s the “Horn of Plenty” that you should be hearing. The horn of plenty refers to a Cornucopia, a symbolic, hollow horn filled with produce. That should be New Jersey’s icon because, after all, we are the “Garden State.” Summer is the time for bountiful harvest

No Child Hungry

Tuesday, 28 July 2015 by

“If another country were doing this to our kids, we would be at war, this is just insane, and it doesn’t have to be this way.” –Jeff Bridges We just wrapped up Farm-To-Fork Week 2015 and had an excellent time. From the bottom of our hearts, thank you to everyone that made this week possible!

Farm To Fork 2015

Thursday, 16 July 2015 by

“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.” –Wendell Berry This year, we have an incredible 33 restaurants participating in our annual Summer Farm-To-Fork Week. Our chefs have been

East Coast Carolina Blues

Monday, 22 June 2015 by

When in New Jersey, you eat barbecue right? That wasn’t always the first thought in people’s minds until Brad and his brother Jeff launched Carolina Blue, an award-winning restaurant, with BBQ, great beer, and live music.  We sat down with the co-owner Brad to catch up on BBQ and all things beer. HM: So who’s

TOP