Wednesday, February 23, 2011
Tuesday, February 22, 2011
Why Peekytoe Crab you ask ?
As this is my first post, I do not want to come off as "holier than thou" or snootish in any way. The fact of the matter is I deeply care about where our food comes from and I also want THE BEST possible product I can get/afford. And frankly, when you dine at Atlantic Bar and Grill, you should get THE BEST !!!!
Many have questioned the choice of fresh Peekytoe Crab over the pasteurized Indonesian lump crab we used to use for crab cakes and I have some answers for you. One, Peekytoe is "local" in a sense that it comes from just up the coast in Maine, not halfway around the world like the other. Secondly, it just tastes better, fresh, more sweetness and not "canned" the way the other does. In a blind taste taste given to the staff, a majority picked Peekytoe over the other stuff by the way. Third, I know that this crab meat is NOT being picked by children getting paid next to nothing and working in horrendous conditions. We want to support the right people!
Finally, in a personal defense statement, if it's good enough for the likes of Thomas Keller, Eric Ripert, Daniel Boulud, and Jean Georges Vongerichten, then it is certainly good enough for us. These are some of the greatest Chefs in the world and people I aspire to emulate.
The following is a link from the New York Times from 1998. While 12 years old, it still has the same meaning today....
http://www.nytimes.com/1998/08/19/dining/peekytoe-crab-star-born-bit-player-maine-gets-name-change-lead-manhattan-s-top.html?src=pm
I hope you enjoy the Peekytoe for now and look for it in some different dishes coming soon!
Chef Michael
Many have questioned the choice of fresh Peekytoe Crab over the pasteurized Indonesian lump crab we used to use for crab cakes and I have some answers for you. One, Peekytoe is "local" in a sense that it comes from just up the coast in Maine, not halfway around the world like the other. Secondly, it just tastes better, fresh, more sweetness and not "canned" the way the other does. In a blind taste taste given to the staff, a majority picked Peekytoe over the other stuff by the way. Third, I know that this crab meat is NOT being picked by children getting paid next to nothing and working in horrendous conditions. We want to support the right people!
Finally, in a personal defense statement, if it's good enough for the likes of Thomas Keller, Eric Ripert, Daniel Boulud, and Jean Georges Vongerichten, then it is certainly good enough for us. These are some of the greatest Chefs in the world and people I aspire to emulate.
The following is a link from the New York Times from 1998. While 12 years old, it still has the same meaning today....
http://www.nytimes.com/1998/08/19/dining/peekytoe-crab-star-born-bit-player-maine-gets-name-change-lead-manhattan-s-top.html?src=pm
I hope you enjoy the Peekytoe for now and look for it in some different dishes coming soon!
Chef Michael
Monday, February 21, 2011
My Mission - by Chef Michael d'Ennery
“We will focus on sourcing as much as we can from within 300 miles of the restaurant. By doing this, we hope to lessen our impact on the environment while at the same time supporting our local economies. We will be helping provide income to New Jersey’s farmers and fishermen, showcasing the opulent bounty of the Garden State, and the surrounding region.”
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