“Cooking with Chef Roy”
An Intimate Dining Experience and Culinary Lesson

Executive Chef Roy Handler of Fitzgerald’s 1928 Tavern plates his arugula fennel salad with the assistance of Assistant Chef and Event Planner Meghann Wright.

Glen Ridge, NJ—May 2, 2009—Fitzgerald’s 1928 Newswire–A storm was raging outside of Fitzgerald’s 1928 Tavern, as the thunder and lightning was joined by a heavy rain. Inside was the calm of Executive Chef Roy Handler. Chef Roy, as he likes to be called, was holding court as food enthusiasts took in his every word, his style and all of the ingredients of the special meal he was preparing right in front of them.
“Cooking with Chef Roy” is a monthly intimate dining experience and lesson in the culinary arts. For those lucky souls who chose to sit in for the inaugural special lunch and dinner, it was a true celebration of food. The arrangement of the tables and cooking surface gave diners the feel of Hibachi meeting Food TV. Chef Roy was very at ease as the diners scrutinized his every move whether it was chopping, cutting, searing or whipping up ice cream.
The special meal was an interesting combination of flavors and textures. All of the courses were original Chef Roy creations. The Culinary Institute of America graduate has developed a philosophy of cooking using fresh, local ingredients and keeping it simple. His philosophy is evident on the Fitzgerald’s menu. He encourages experimentation because he believes that is what cooking is all about and you can do no wrong.
Welcoming everyone was an Amuse Bouche, of blanched sliced carrots dressed and marinated in olive oil, mint, garlic powder and red pepper. The perfect plate to wake up the dormant taste buds. The second dish of the evening was an arugula fennel salad, a popular item on the Fitzgerald’s menu. It includes fennel, Fuji apples and arugula leaves with shredded parmesan cheese topped with a vinaigrette dressing consisting of walnut oil, extra virgin olive oil, sherry wine and a shallot.
Chef Roy was surprised to learn that so many local residents aren’t aware of fennel. Fennel is a popular Italian delicacy that has a savory licorice taste and aroma. The salad was surprising in that there wasn’t one ingredient that overwhelmed your taste buds! Instead you experienced the refreshing combination of ingredients that tasted like summer!
The main course was blackened salmon that sat on a bed of cucumber horseradish salad. Again every ingredient seemed to meld into one flavor. The salmon was cooked perfectly and Chef Roy explained how everyone can become an expert at cooking fish. “The key is simple, do not overcook the fish! Most people tend to overcook fish,” stated the Chef. “Fish only takes 3 to four minutes depending on the thickness of the piece of fish you’re cooking.”
One of the other keys to pan searing fish is to use a hot pan that should be around 500 degrees. One way to know if the pan is ready is when the olive oil starts to smoke. The last key is to be patient and let the fish cook. “Too many cooks feel like they have to keep moving the fish so it won’t stick to the pan.” He then added. “Just let the fish cook, it will sear itself and it won’t stick to the pan.” He finished by saying, “All you do is flip the fish and let the top get a bit of a hardened crust and then it’s ready to serve.” Chef Roy believes that if you follow these simple instructions, your fish should have a nice combination of a soft crust and flakey insides that will just melt in your mouth.
While preparing any meal Chef Roy stated that the seasoning was one of the most important keys to the finished product. He again stressed that it doesn’t have to be very complicated. His blackened rub is a simple combination of paprika, garlic powder, cayenne pepper and salt and pepper to taste. The spiced salmon sat on a bed of European seeded cucumber sliced on a bias, a large red onion, sour cream, brandy and fresh horseradish. Very simple and easy to make in just a few minutes! The final course was a fresh made strawberry Sorbato and Prosecco Float, or as one diner exclaimed, “a Champagne Float!” From the first plate to the dessert and wine, every course of the special dinner complimented and worked well together as a complete meal.
The next ”Cooking with Chef Roy” lunch and dinner demonstration will take place on May 18th. Reservations are recommended to guarantee a seat.
FITZGERALD’S 1928 TAVERN-Is an American Bistro offering only the freshest natural ingredients. Chef Roy creates outstanding American as well as World Cuisine specials. Every dish served is prepared in the kitchens of Fitzgerald’s. 13 Herman Street-Glen Ridge, NJ 07028
For Reservations Call: Tel: 973-748-4702
Reservations suggested for parties of 6 or more Please call in reservations (do not use email).
Dinner: Sun-Thu 5:00pm – 09:30pm; Fri & Sat 5:00pm – 10:00pm
Tuesday – Saturday Lunch: 11:30am – 3:00pm; Sunday Brunch: 11am – 2:30pm
Bar: Sun-Wed until 11:00pm, Thu-Sat until 1am. http://fitzgeralds1928.com

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