A Rising Star
By Ernest Jaeger, Vice Chargé de Presse, For The Gastronome Magazine
Volume 3, 2008
CHEF RÔTISSEUR JONAS GOLD, A PRESENCE IN CENTRAL JERSEY kitchens for over a decade, joined the Garden State Bailliage on January 13. We gathered at Chef Gold’s Flemington restaurant 55 Main Street, where he was inducted by Bailli Provincial Georges Muller. A Flemington local, Chef Gold treated his new Chaîne confrères to a splendid dinner, demonstrating the impressive range of his talents.
After the reception and introduction ceremony, dinner began with a seafood sampler, featuring oyster-bacon potato hash; pan-roasted scallop with beets, truffle oil vinaigette, and caviar; olive oil-poached shrimp with caramelized eggplant purée; and pan-roasted cod. We then savored beef short-rib ravioli with caramelized carrot purée, shaved truffle, and Pinot Noir reduction. For the spectacular third course, we enjoyed herb-crusted lamb chop with sweet potato au gratin and whole grain-mustard demiglace.
The fourth offering of pulled Kurobuta pork shank with toasted pecan, sweet pea risotto, and molasses pan gravy was the perfect dish on a winter’s night. The dessert sampler included lemon tart, pumpkin cheesecake, pecan tart, and warm, flourless chocolate cake. Attendees contributed wines from their own cellars—a popular custom with our chapter. At evening’s end, Bailli Robin Jacobs recognized Chef Gold and his kitchen and service staffs. Echoing the feelings of our entire bailliage, she remarked. “You’re a great talent, Jonas. We are proud to have you in our chapter.”
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