Blog

At the “Farm” with Chef James Laird

Local and Organic, Why We Should Dine Responsibly Chef James Laird has been farming organically at his home “farm” since the early nineties. It’s been his goal to provide locally grown, organic foods for the guests at Restaurant Serenade since its conception in 1997. “My mother and grandmother were both smokers.  They also ate a… Read more »

Rose’s Replacement, Lime Sizzurp Recipe

It’s soooo much better than Rose’s lime, take your Gimlet to the next level! Lime Sizzurp   Yields: 0.75 Quarts   Zest of 16 Limes 250 g.    Granulated Sugar 300 g.    Warm Water 20 g.      Citric Acid   Muddle lime zest. Add sugar. Allow to rest overnight. Rinse the zest and… Read more »

Strawberry Lemonade Cocktail Recipe

Strawberry Lemonade   Glass: Cohito Ingredients: 1 ½        oz. Grey Goose Limón 1              oz. Strawberry Purée* 1              oz. Sour Mix Lemon Wedge   Method: Combine all ingredients over plenty of ice in weighted shaking tins. Shake Well. Pour contents into a cohito glass. Garnish with a lemon wedge. *To prepare strawberry puree: core and… Read more »

Salt Bae Cocktail Recipe

A Salty dog with house made tonic syrup: Salt Bae   Glass: Rocks 2             oz. Tree City NJ Corn Vodka ½           oz. Summer Tonic Syrup 1              oz. Grapefruit Juice Kosher Salt   Rim half of the glass with kosher salt. Combine vodka, tonic syrup, and grapefruit in weighted shaking tins. Shake well, strain into… Read more »

Tomato Martini

  Tomato Martini Yields: 1 Cocktail Glass: Martini Coupe Ingredients: 1 ½ oz.                Vodka 1 oz.                      Tomato Water ½ oz.                    Sour Mix 6 Drops              Sriracha Sauce 1 Sungold Tomato for Garnish.   Combine all ingredients in a cocktail shaker over ice. Shake well & strain. Garnish with a… Read more »

Tomato Water Recipe

  Make your very own consomme or tomato martinis with Chef James Laird’s Tomato Water:  Tomato Water   Yields: ~ 1 pt.   8             Large Tomatoes 1              tsp. Salt   Top a container with a coffee filter. Purée tomatoes with salt in a blender. Strain tomato purée in the prepared container for 48 hours under… Read more »

Vodka Night – Richard, Tree City Vodka (Heathermeade Distillery, NJ)

Friday, July 21 2017 5:30-8:30PM No Reservations Required Celebrate New Jersey’s artisan distillers! Richard from Tree City Vodka will be with us for an evening of specialty cocktails, vodka tasting, and incredible insights into the world of Chatham’s favorite spirit! About Tree City:  Good Friends Our story is pretty simple. We’re two good friends and… Read more »

Corn Soup Recipe

3          ears fresh corn, shucked, kernels removed 1          shallot, minced 1          TBS. extra virgin olive oil ½         cup water 1          TBS. butter             salt and pepper   Sweat the shallot in the olive oil with a touch of salt for five minutes, taking care not to color the shallots. Add corn, water and butter and… Read more »

Soy Marinated Tuna with Pickled Cucumber

Serves 4 16        oz. sushi quality tuna 1          tsp. freshly ground black pepper   Marinade 1/2      cup lite soy sauce 1          tsp. wasabi powder 1          inch piece of fresh ginger, peeled and grated 3          limes, zested and juiced 1/4      tsp. red pepper flakes 3          cloves fresh garlic, peeled and crushed  … Read more »

Serenade’s Smokin’ Hot BBQ Rub

for meats and poultry 1/4            cup ground porcini powder (dried porcini mushrooms ground in spice grinder 4 1/2         teaspoons freshly ground black pepper 4 1/2         teaspoons dark brown sugar 1              tablespoon salt 2              tablespoons ground pink peppercorns 1              teaspoons cayenne pepper 2              tablespoons chopped fresh rosemary leaves 1 1/2         teaspoons… Read more »