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>> Williams: YOU'RE WATCHINGNG
NJ EATS...
>> Marotta: ON NJN.
♪♪
>> Williams: SUPPORT IS PROVIDED
BY FABULOUS FOODS CATERING ANDND
EVENT DESIGNERS, FOR SOCIAL AND
BUSINESS ENTERTAINING AND ALL
YOUR EVENT NEEDS.
MORE AT FAB-FOODS.COM.M.
>> De Laurentiis: HI, I'M GIADA
DE LAURENTIIS, AND YOU'RE
WATCHING NJ EATS.S.
>> Janae Williams: BEING BORN
AND RAISED IN NEW JERSEY MYSELF
AND ALSO BEING A PART OF THE
CULINARY WORLD, I AM SO EXCITED
TO BE BRINGING ALL OF THESE NEW
JERSEY EATERIES INTO YOUR LIVING
ROOM.
♪ ♪♪
>> Williams: NESTLED ON THE BANK
OF THE EAST DELAWARE RIVER,,
LAMBERTVILLE IS A QUAINT TOWN
WITH OLD WORLD CHARM.
IN BETWEEN ITS TREE-LINED
STREETS AND VICTORIAN HOUSES,
THERE'S A BUSTLING RESTAURANTT
SCENE THAT WE WILL EXPLORE
TODAY.
HAMILT'S'S GRILL ROOM IS THE
BRAINCHILD OF AWARD-WINNING
BROADWAY SET DESIGNER AND
RESTAURATEUR, JIM HAMILTON.
IT'S LOCATED CANAL-SIDE IN
LAMBERTVILLE, NEW JERSEY.
THIS SETTING TRANSPORTS YOU TOTO
EUROPE WITH ITS CHARM AND RUSTIC
ELEGANCE.
>> Miller: I STARTED IN THEE
BAKERY BUSINESS, AND THROUGH THE
BAKERY BUSINESS, IT OPENED UP A
WORLD OF FINE DINING RESTAURANTS
JUST BY DELIVERING OUR PRODUCTS,
AND I REALIZED THAT THAT WAS
WHERE I WANTED TO BE..
I'VE BEEN HERE FOR ABOUT 122
YEARS NOW, AND I'VE BEEN THE
EXECUTIVE CHEF FOR EIGHT OF
THOSE 12 YEARS.
I FEEL VERY LUCKY AND BLESSED TO
BE ABLE TO COOK AT THIS LEVEL,
HAVING LEARNED ON THE JOB.
I'M STILL A STUDENT, AND I'M
LEARNING EVERYDAY.Y.
[Mark Miller, Executive Chef,
Hamilton's Grill Room,
Lambertville]
TODAY, I'M MAKING GRILLED FIGSGS
STUFFED WITH PARMESAN CHEESE AND
WRAPPED WITH PROSCIUTTO, SERVED
ON A BED OF SPINACH.
WE HAVE OUR FRESH FIGS HERE.
WE'RE JUST GOING TO TAKE THE
TOPS OFF OF THEM.
WE HAVE A PARMESAN REGGIANO
CHEESE.
REGGIANO CHEESE HERE IS VERY
IMPORTANT, YOUR CHEESE.
NOW, WE'RE WRAPPING THEM INN
PROSCIUTTO.
AND THEN WE'RE SKEWERING WITH A
ROSEMARY STICK, THROUGH THEE
CHEESE IS VERY IMPORTANT.
SO, WE COAT THE FIGS IN A LITTLE
EXTRA *** OLIVE OIL JUST TO
COVER, AND THEN ONTO THE HOTOT
GRILL.
KEEP THE ROSEMARY SKEWERS AWAYAY
FROM THE DIRECT FLAME AS MUCH AS
POSSIBLE TO KEEP THEM FROM
BURNING.
WHAT I HAVE HERE IS VERY SIMPLY
A BED OF SAUTÉED SPINACH IN A
LITTLE BUTTER.
THAT WILL BE THE BED FOR THE
FIGS.
AND FINALLY, A LITTLE BASIL OILL
JUST TO FINISH THE PLATE, AND
THERE YOU HAVE THE GRILLED FIGS
STUFFED WITH PARMESAN WRAPPED
WITH PROSCIUTTO.
>> E.J. Marotta: HI, I'M E.J.
I'M ONE OF THE HOSTS OF
NJ EATS-- NJN'S NEW SHOW ABOUT
NEW JERSEY FOOD AND WHERE
TO GET IT.T.
I'M EXCITED BECAUSE I LIVE HERE
IN THE GARDEN STATE, AND I WANT
TO KNOW THE GREATEST PLACES TOTO
EAT, SO TRAVEL THE STATE WITH US
ONE BITE AT A TIME.
WE'RE AT TOM YUM GOONG IN EAST
WINDSOR.
IT'S THIS FABULOUS THAI
RESTAURANT WITH A BIG HEART.T.
>> Somm Bolsue, Owner, Tom Yumum
Goong, East Windsor: TOM YUM
GOONG IN PRINCETON WE OPENED INN
2006.
WE DO SO WELL IN THAT AREA.
SOMEHOW IN JULY 31, 2009, THE
BUILDING'S BURNED DOWN.
WHILE WE LOOKING FOR THE NEWEW
LOCATION, AND I HAD ABOUT 10 MYY
EMPLOYEE, SO THEY WANT TO GO TOO
WORK SOMEWHERE, AND I TOLD THEM,
"WE WILL TAKE CARE OF YOU."
WE SPEND...PAID FOR THEIR RENT,,
MEALS, AND EVERYTHING ELSE.
TAKE CARE OF THEM.M.
>> Marotta: THAT'S AMAZING.
>> Bolsue: THANK YOU.
TOM YUM GOONG IS A SPICY SOUP
WITH SHRIMP, A SOUP BASE...
LEMONGRASS...
AND CHILI PEPPER.
>> Marotta: NEXT UP IS THE PADAD
THAI.
WHAT'S IN THAT?
>> Bolsue: TAMARIND SAUCE, FRIED
RICE NOODLE, WITH BEAN SPROUTS,,
EGG.
>> Marotta: AND THE RED CURRY.
>> Bolsue: WE USE THE CURRYY
PASTE ALONG WITH COCONUT MILK,K,
FISH SAUCE, SUGAR, AND YOU
HAVE CHOICE, EITHER BEEF,
CHICKEN, SEAFOOD.
>> Marotta: ALRIGHT, NOW,
LET'S EAT.T.
THIS IS THE CHICKEN CURRY WITH
MIXED VEGGIES.
IT'S GOT THIS SPICY FLAVOR THAT
JUST SITS ON THE TIP OF YOUR