Take me 2 Tony's
come on over
What have you been eating lately?
for me it’s hot things and pasta and cheese and pastries. some donuts in there for sure. I want stews and softened squash. I want fried leeks and greens in the morning, usually with one egg which I baste. I want drippy sandwiches, crunchy snacks. I want a lot of cheese, still. I want chocolate.
I peeled a case of firecracker crab apples last weekend with a tourné knife just for practice.
Are our appetites similar?
Most of you here already know me and my cooking
I’m just here to keep you up to date on what’s to come. Instagram just can’t be the only place.
this chicory salad was served with chioggia beets and pickled Rosso di Milano red onions from Diggin’ Roots Farm. It had a dressing on it made from boiled beets, pickled sugar rush ahi peppers (also from DR), fresh ginger, and roasted plums. Roasted plums from August which have been packed in oil and are still very happy. They will be featured on the forthcoming Dec 4th Tony’s menu.
I’d like to share more…
Recipes? Ideas for recipes? New & old techniques? How the days fold into the light fold into the plants, fold into the game, fold into our bodies and spiritual lives?
Questions I have? Usually I refer to Harold McGee, who seems to know many answers. But not even he could answer, “why cook?”
who could?
TONY’S
*THE DECEMBER SOIREéS*
DEC 4TH AND 11TH
the first turn for the 4th is already booked, but please join us for the second at 8PM, or consider making a reservation for the 11th, for either 6PM or 8PM.
TEXT 908 418 2443 TO MAKE A REZZIE
here’s the inside of my brain on the matter rn:
“wait but why British chefs?” well, I lived in the UK back in 2012. I was seventeen. I ate the best strawberry I’d ever eaten in my life, and I began to cook for myself.
Some kind of pie with a cheddar cheese crust. But real talk, here’s my savory pie crust recipe. It happens in a food processor.
what a guy. the man’s a modern day Shakespeare. He just makes words up. He said “nose to tail” first, or at least coined it first. I’m beginning a bit of an affair with him…
I mean, I’ve heard tell. But The Spotted Pig’s shoestring fries still loom large in my memory. Everything so embroiled. But it was a warm place to go.
