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HOW DID YOFED CABBAGE?
>> Pulhac: THIS IS MY MOTHER'S'S
RECIPE, EXCEPT MY MOTHER, SHE
LIKES TO
SHE RAUT IN MINE.
AFTER ALL TH
WAY, THE STUFFED CABBAGE IS
GOING TO S
NOW, THE
>> Marotta: NO
OWN PATTERN YOU JUST DO?
IS THERE A SCIENCE TO HOW YOU
PUT IT IN?
>> Pulhac: NO, YOU CAN PUT ITT
ANY WAY YOU WANT TO PUT THEM IN.
BECAUSE WHEN THEY'RE BOILING,
THEY WILL COME A
TO STAY TOGETHER..
NOW, ON TOP, YOU PUT SOME
SHREDDED CABBAGE.
>> Marotta: THAT'S THE LEFTOVER
CABBAGE.E.
>> Pulhac: YEAH, AND WE PUT SOME
MORE SAUERKRAUT ON TOP.
AND, WE'RE GOING TO ADD
TOMATOES.
AND, THIS IS THE SUG
LITTLE BIT OF SUGAR AND WATER.
>> Marotta: AND, WHY IS THAT?
>> Pulhac: TO NEUTRALIZE THE
ACID FROM THE TOMATOES AND THEHE
WITH THE WATER,,ERKRAUT.
>> Woman: I LOVE THEIR STUFFED
CABBAGE BECAUSE I'VE NOT MADE
THEM AT HOME FOR A LONG TIME,
BUT THEIR STUFFED CABBAGE ANDPED
REALLY LIKES THEIR POTATOO
PANCAKES.
>> M
IT'S LIKE GOING TO A FRIEND'SS
OR A
HUNGARIAN GR
FOOD IS EXCELLENT.
YOU CAN'T GET IT ANYWHERE ELSE.
YOU CAN'T!
>> Woman: I DON'T COOK FOROR
MYSELF..
I COME HERE BECAUSE THEY HAVE
DELICIOUS MEALS.
EINER
SCHNITZEL, CHICKEN ARIANA-- ALL
>> Marotta: ALRIGHT, CHEF PETER.
ALRIGHT, LET'S TAKE IT, GIVE IT
A TRY.Y.
WOW, YOU CAN REALLY TASTE
THERE'S LIKE A SOUR FLAVOR TO
IT, YOU KNOW, AND I CAN'T PUT
WORDS TO IT.
IT'S EXCELLENT.
NTON'S AT THE SWANAN
OCCUPIES THE GROUND FLOOR OF THE
STATELY OLD SWAN HOTEL A FEW
BLOCKS FROM THE CENTER OF
LAMBERTVILLE.
THE RESTAURANT HAS BEEN OPENEN
SINCE 1990 AND HAS STOOD THE
TEST OF TIME BECAUSE OF THE EVER
CHANGING MONTHLY MENU WHICH HAS
INNOVATIVE DISHES AND SEASONAL
INGR
GET ENOUGH OF.
>> Chris C
Anton's at the Swan,
Lambertville: I BOUGHT THEHE
RESTAURANT FROM ANTON, WHO WAS
THE CHEF PRIOR TO ME,
REALLY WHAT COULD PROBABLY BEST
BE DESCRIBED AS NEW AMERICAN
CUISINE USING ITALIAN AND FRENCH
AND OTHER WORLD INFLUENCES, SO I
HAVE REALLY SORT OF KEPT THAT
UP.
>> Williams: WHAT ABOUT NEW
JERSEY INFLUENCED YOU TO YOUR
DECISION TO BE IN THE CULINARY
WORLD?
>> Connors: I WAS FORTUNATE WHEN
I WAS YOUNG TO WORK AT A
RESTAURANT CALLED THE TARRAGON
TREE IN CHATOM, WHICH IS NO
LONGER THERE.T, THAT JOB LED TON
APPRENTICESHIP WITH A FRENCH
UCATION, AND AND THAT REALLY
THIS IS REALLY WHAT I WANTED TO
DO WHEN I BECAME A CHEF A LONG
TIME AGO.S TO OWN MY OWN
RESTAURANT, AND IT TOOK A LO
WITH, YOU KNOW, SOME MORET..
MODERNIZED FOOD I THINK IS A
NICE JUXTAPOSITION..
>> Man: THERE'S ALWAYS SOMETHING
HE PLACEEVER YOU FEEL LIKE..
LLE
PLACE.
>> Woman: WE COME HERE TO THE
SWAN BAR.
THE MENU IS REASONABLE, ANDD
EVERYTHING'S VERY TASTY,
KNOW.UGULA AND GOAT
E GREAT.
>> Woman: ONE OF THE THINGS THAT
MOST IMPRESSES ME ABOUT IT IS
THE AMBIANCE ABOUT IT, AND THE
FOOD, OBVIOUSLY, HAS EQUALED THK
FOR IN A RESTAURANT.onnors: PEOW
LAMBERTVILLE AND OUR SISTER TOWN
NEW HOPE AS RESTAURANTNT
KEN WITH REDED
WINE VINEGAR AND SHALLOTS.
I'M STARTING IT SK
SO I CAN COOK THE CHICKEN AA
LITTLE BIT BEFORE BURNING THE
SKIN OR CRISPING THE SKIN.N.
WHEN THE CHICKEN'S ABOUT HALFWAY
THROUGH OR SO, WE'RE GOING TOO
FINISH IT IN THE OVEN.
KIND OF DISH I LIKE COOKING,
WHICH IS A FEW INGREDIENTS THAT
WORK REALLY WELL TOGETHER.
I USE A GOOD, IMPORTED, RED WINE
VINEGAR, SHALLOTS, BUTTER, SALT
AND PEPPER.
THAT'S REALLY THE WHOLE DISH.
I'M GOING TO SERVE IT WITH SOME
SAUTÉED SPAETZLE.
MY PREFERRED WAY OF COOKINGG
CHICKEN IS TO ROAST A WHOLE
CHICKEN, BUT FOR A DISH LIKE
THIS, WHERE YOU REALLY WANT SOMR
COMING FROM BROWNING, A CUT UPUP
CHICKEN WORKS THE BEST.
I WOULD DEFINITELY USE CHICKENEN
ON THE BONE.
IT'S GOING TO GIVE Y
FLAVORFUL DI
CHICKEN'S GOIN
TENDER.
YOU JUST WANT A NICE, OVERALL,
EVEN BROWNING.
ANT TO GO TOO
FAR.
OKAY, SO I'M GOING TO
NOW AND TRAN
PAN.
.'M GOING TO FINISH THAT IN ALA.
, FAT FROM THET TO GET RID OF
CHICKEN.
TAKE A LITTLE MORE FRESH BUTTER.
THOSE ARE JUST SOME CHOPPEDD
SHALTS.
SOME RED WINE VINEGAR.R.
THE ONLY PART OF THIS DISH THATT
IS A LITTLE TRICKY AT ALL IS
GETTING THE COLD BUTTER TO MIXIX
INTO THAT TO FORM A NICE, SMOOTH
SAUCE.
UTTER THICKENS IT UP
AND SMOOTHES OUT THE ACIDITY OF
THE VINEGAR, SO THIS WILL COAT
THE CHICKEN NICELY AND
COMPLEMENT THE SWEETNESS OF THE
CHICKEN.
GOING TO SAUTÉ THE SPAETZLE IN
THIS PAN.
THE TRICK TO SAUTÉING SOMETHING
LIKE THIS IS TO NOT MOVE IT
AROUND TOO MUCH.
YOU WANT TO PUT IT IN THE
AND LET IT SIT A LITTLE BIT SOSO
IT STARTS TO GET SOME BROWN
EDGES, AND A LITTLE BIT OF A A
CRUST.
THAT WILL HELP KEEP IT FROM
STICKING TO THE PAN.
SO, WE JUST WANT TO KIND OF
SPREAD THAT OUT IN THE PAN AND
JUST LET THAT SIT A LITTLE BIT.
WE SEASON THE CHICKEN.
WE SEASON THE SPAETZLE.
WE SEASON THE SAUCE.
WE SEASON THE VEGETABLES.
SO, THAT SPAETZLE'S STARTING TOO
GET SOME NICE, BROWN EDGES ON IT
NOW.
THE SPAETZLE HAS A LITTLE BIT OF
NUTMEG IN IT, SO IT'S GOT A
NICE, SAVORY FLAVOR TO IT.
IT'S REALLY A LOT LIKE PASTA..
I'M GOING TO STEAM SOME BROCCOLI
TO GO WITH THIS DISH.
PULL THAT OUT OF THE WATER ANDWF
BUTTER AND SALT AND PEPPER, AND
THAT'S GOING TO BE THE DISH.
♪ ♪
>> Williams: DO YOU WANT TO KNOW
HOW TO PREPARE THE MEALS YOU'VE
SEEN TODAY EXACTLY THE WAY OUR
CHEFS DID?
IT'S EASY.Y.
REMEMBER, FOOD LOVERS, YOU CANAN
ACCESS ALL THE RECIPES,,
LOCATIONS, MENUS, CHEF BIOS, AND
SURROUNDING RESTAURANTS, PLUS
WEB VIDEOS, BLOGS, AND SO MUCH
MORE AT OUR WEBSITE AT NJN.NET.
THE CHICKEN IS SO JUICY.
IT'S SO WONDERFUL.
I'VE NEVER HAD SPAETZLE BEFORE,
SO THIS IS A VERY, VERY NICE
SURPRISE.
>> Giada De Laurentiis,
Host/Judge, Giada at Home and
Next Food Network Star: IT'S'S
EXTRAORDINARY WHERE CHEFS ARE
TODAY, AND NOBODY COULD HAVE
PLANNED IT OR EVEN ENVISIONED
IT.
YOU'D ASKED ME FIVE YEARS AGO,
I WOULD HAVE SAID YOU WERE
CRAZY.
I WILL TELL YOU THAT WHEN I TOLD
MY FAMILY, WHO HAS BEEN IN THE
MOVIE BUSINESS FOR 60 YEARS, I
WANTED TO BECOME A CHEF AND
FOLLOW MY PASSION OF FOOD, THEYY
WEREN'T THAT EXCITED.
THEY SAID TO ME, "YOU'RE CRAZY..
YOU ARE A PETITE FEMALE, TWO
THINGS THAT REALLY DON'T WORK IN
THE KITCHEN.
IT IS A MAN'S WORLD.
YOU WON'T HAVE THE MUSCLE TO
HANDLE IT.
IT'S TOUGH WORK.
IT'S MANUAL LABOR."
ALL OF THESE THINGS TO SORT OF
DISCOURAGE ME FROM DOING IT, BUT
I KNEW I LOVED IT, AND I KNEW
THAT EVERYDAY I GOT UP EXCITEDED
TO DO WHAT I'M DOING, SO WHAT I
ALWAYS TELL PEOPLE, NO MATTER
WHAT FIELD YOU GO INTO....
IT HAS NOTHING TO DO WITH FOOD
OR ANYTHING ELSE.
FOLLOW YOUR PASSION, FIRST OFF
ALL.
YOU HAVE TO BE VERY PASSIONATE,,
PATIENT...
THINGS DON'T HAPPEN OVERNIGHT...
AND IT TAKES A LOT OF WORK ANDND
A LOT OF PATIENCE TO GET
SOMEWHERE, AND PERSISTENCE,
THE THREE "Ps".
YOU REALLY NEED TO BE PERSISTENT
ABOUT WHAT YOU DO, AND I DO
BELIEVE THAT IF YOU'RERE
PASSIONATE ABOUT SOMETHING, YOU
CAN MAKE ANYTHING HAPPEN, REALLY
AND TRULY, AND I THINK MY FAMILY
NOW BELIEVES THAT.
>> Williams: JOIN US NEXT TIME
ON NJ EATS, EXPLORING NEW JERSEY
ONE BITE AT A TIME.
SUPPORT IS PROVIDED BY FABULOUS
FOODS CATERING AND EVENTNT
DESIGNERS, FOR SOCIAL AND