11-20 SIX09 by Community News Service

SIX09 ARTS > FOOD > CULTURE

A MAN W�T� A P�A�

A successful food stand and a leading role in a movie are just the start for Tim McRae. Page 5.

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Danielia Cotton sings her truth Singer-songwriter, a Hopewell native, melds politics with the personal on new EP By Sam Sciarrotta

A Different War wasn’t necessarily the record Danielia Cotton set out to make, but it was the album she needed to make. The six-song EP, released earlier this summer, is prescient. She wrote and recorded the songs over a year ago, but tunes like “She Too” and “Better off Without You” echo some familiar themes at this point in the countr y’s histor y. “Sometimes you write and you just have the luck of your content falling into thematically the right time,” she said. “You couldn’t have seen it coming.” Cotton, a Hopewell native, has spoken and written extensively about her experiences as a Black woman growing up in a predominantly white town. She’s never written an explicitly political song, and A Different War was never intended to be a statement record, but she couldn’t deny that the themes and some of her life experiences are relevant to movements and moments that have defined this decade—

#MeToo, Black Lives Matter, the Trump administration. So she decided to break her silence. That decision—and Cotton’s awakening—was an intense undertaking. She challenged herself to a little self evaluation. That included a lot of thought about Motown-era Black singers who sang about racial injustice and the politics of the 1950s and 60s, she said. Part of that inspiration came from her sister, Cathy, who Cotton says is a fixture in the Hopewell-Pennington area. She’s active in local politics and with area organizations, and her influence on the record is apparent, Cotton said. “I was afraid, I gotta say, to really voice my opinion,” she said. “And that made me almost sad inside of myself that I would be afraid of the backlash. I was like, ‘When did I become this fearful person who didn’t want to be political?’ I think that’s what happened to a lot of people. And then you get worried, and I’m like, ‘What am I doing this for?’ Am I only singing to be liked? What do I want to put out there? It made me question my shit on such a deep level that I had to ask that of myself.” Wading through that discomfort ended up being the right move, and Cotton said she’s more politically conscious than ever.

Danielia Cotton’s “A Different War.”

“Silence in this moment, you can’t say ‘I don’t want to,’” she said. “I’m in it. I’m working on the campaign, I’ve made cold calls. I’ve done ever ything that I never thought I would. It’s like my mom said, ‘You can be scared of spiders, but when a spider gets on your child, you just pull it off.’ I think what’s happening now. In a beautiful way, our eyes have been opened to our power as a people.”

It’s the least she can do when she thinks about the activists from eras past, Cotton said. “All the great people that protested, they gave up their lives,” she said. “They knew they might never see the fruit of their labors or their work, but they did it anyway. And that, I think, we’re not that kind of people. We’ve become a selfish kind of nation. This awoke in us, ‘No, we’re a team, and we have to fight for each other. For our kids.’” The idea of working for a better future is important to Cotton, and it’s always stuck with her, but especially over the last four years. “If we want to change what happens when you walk into a room as a Black person versus what happens when you walk into a room as a white person, then we have to fight for that,” she said. “We have to fight for that as a people if that’s the world we want to live in. This current presidency has made all of this prevalent, and now we’re like, ‘Oh, shit, there were really bad people out there, and they’re coming out now. They’ve See COTTON, Page 4

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COTTON continued from Page 3 just been hiding.’ This is a threat. It will continue. It will be a continuous fight, I believe, for probably as long as I live, but it doesn’t mean we can’t forget ahead.” That’s personal for Cotton, who has a two-year-old daughter. She wants to help create a better world for her to grow up in, especially as a Jewish woman of color—her father, Cotton’s partner, is Jewish. That her daughter could face racial injustice and anti-Semitism is a grim thought for Cotton. “I’m a mom late in life, but I just look at her as a biracial Jew and I’m like, ‘Oh, shit.’ And she’s a girl. But if she was a boy I’d be afraid. If she was a Black biracial boy I’d be afraid. But she’s also a Black, biracial female. She’s already in school at two. We’re arming her with knowledge, which is always a part of Judaism. Knowledge is power. It should be that way for ever yone.” Intersectionality fuels Cotton’s activism, too. The things she’s fought for don’t start or end with one identifier—race, gender, religion are all intertwined. “As women, too, we’re still fighting for equal pay,” Cotton said. “We’re still fighting to be considered equal on so many levels. One of my best friends, she is the main breadwinner in her family, by far. This is where we are as women. We can run a countr y. Bear a baby if you can. Don’t underestimate us, too. I think these songs were sort of like a people and a minority that I feel, and not to say that women are a minority, but that we deser ve that, to be looked at in that way, too. I think something awoke in me, silently, without me even knowing it.” A Different War was a personal undertaking for Cotton, who also peppered the EP with lyrics about love and life. “We all have significant others, and that’s always a struggle, too,” she said. “People that you have relationships with that are not great, but in some way, they help define you, because you’re better as you come out the other end of a bad thing. And then loving somebody so much that once you know what that is, if you didn’t have it, you think you would just shrivel up. And forgiving. In any great relationship, it’s a continuous forgiving cycle. So that’s all, in six songs, I think it sort of covers life. It ended up a little six-song power punch.” Cotton, her partner and daughter live in the Tribeca neighborhood of Manhattan. Much of Cotton’s family still lives in the area—a testament to their resilience, Cotton said. She was one of only a handful of Black kids in her school, and some classmates didn’t let her forget it. She and her family often heard racial slurs and faced many, many racist taunts and microaggressions. Cotton especially remembers an experience from her younger years.

Danielia Cotton, a Hopewell native, sings about some of her hopes and fears on the “A Different War” EP. (Photo by Chia Manning.)

Her choir teacher had the class sing “Cotton Needs Pickin’,” a “cotton-picking” song with roots in the 1940s. “I never forgot that melody, because I was the only Black kid in class,” she said. “My name was Cotton, and we were singing this song, and the kids were throwing shit at me.” She questioned her teacher internally but kept the experience to herself. She worked through it—and other attacks on her race—with her mother, both then and now. And it’s led to a lot of learning. “You just get up and fight all the time because I had to,” Cotton said. “I always talked to my mom, ‘You’re so unsympathetic.’ But she said, ‘Danielia, are you bleeding? Then you’re fine. Keep going.’ When I got older, I would say to her, ‘That was so mean.’ And she said, ‘Danielia, I would go upstairs and lay on the floor in the closet and cr y. But I didn’t want you kids to have to pick me up. I didn’t know what to say, so I tried to be, like, okay, so he said you were a [n-word]. You can’t change his mind. Just keep walking.’ It’s also led to a lot of reflection on her part. A child shouldn’t have to toughen up and fight for themselves like Cotton did. But that’s what happened. And she wouldn’t change anything. “I think I am strong and the fighter I am because I had to constantly deal with that,” she said. “Would I have chosen that life? No. Would I change who I am today? No. I wouldn’t have found music in that way. I wouldn’t have wanted to escape. I just wouldn’t be a lot of who I am. I kind of look at it that way.” For more information, visit danieliacotton.com.

from the cover

Tim McRae: actor, rapper, cook, comedian The multi-talented man started with his WTF? food truck, but has big plans for more By Joe Emanski

Tim McRae doesn’t want to be pigeonholed. McRae is an entrepreneur and he’s an actor. He’s a restaurateur and a rapper, a cook and a comedian. Through his consulting business, he advises business owners as well as musicians. He spoke last month in a discussion about men’s mental health. When he wants to make a video commercial to promote his Ewing restaurant, called WTF? — short for Where’s the Food? — he writes and stars in the video himself, then shares it to his popular WTF? social media feed. McRae takes naturally to the camera. He works with two local directors — Roshon Tyson of 2677 Films and Will Foskey of 78 Ways Studio — to create the humorous skits, which can also be seen on YouTube. McRae is also part of the cast of a speculative TV show to be set and shot in Trenton. Writer-director Andrew Froening’s 22-minute proof-of-concept pilot, called “Into Gray,” will be one of 49 short films scheduled to be screened online during the International Film Festival Manhattan Nov. 19 through 22. McRae co-stars as drug kingpin DeAndre West. But McRae has long been a multitalented multitasker. He was in the oil business in 2013 when he and wife Lisa started WTF? as a food truck. He didn’t have any formal culinary training, just a passion for cooking and an idea of what he liked to eat. In coming up with a menu for the truck, he knew that he didn’t want to try to meet anyone’s expectations of what he should do. “I didn’t want to just do soul food,” he says. “It’s so stereotypical for an AfricanAmerican man to make soul food. So that’s why we did what we did. We’ve done Greek fests, we’ve done German food. We went against the grain.” In 2018, the McRaes sold the truck and set up shop at 1543 Parkway Avenue, in a small food stand next to Cifelli Fuels (the old Picerno’s). There is

no indoor seating and no heat in the small food stand. Each year, McRae closes the restaurant around Christmas, with the intention of reopening in the spring. COVID-19 threw everything into disarray for restaurants this year, and for WTF? it was no different. But, McRae says, despite the anxiety and the risks of running a restaurant during a pandemic, he felt that reopening was something he needed to do. “[The pandemic] scared everybody, I mean the world literally shut down,” he says. “But all my friends and family were telling me, ‘You’ve been doing outdoor dining since 2013, you can do this.’ I realized that I couldn’t serve my community sitting on my couch watching Fear Factor, which is what I called the news at that time.” So he talked to Lisa, talked to his staff, and made the decision to reopen. “We were already set up for outdoor dining so we ran with it, and I’m so glad we did. Everybody was at home because of COVID, the college kids were all home,” he says. “Once we opened, people came here to hang out. People lost their lives (due to COVID), I had family members who were sick. COVID has been a curse to people, but for us it was also a blessing. We were packed.” *** McRae is a great storyteller, and he has a classic story about the way the shrimp po’ boy ($15) — WTF’s take on the New Orleans classic of cajun fried shrimp on a hoagie roll — got on the menu. “When we started out on the food truck in 2013, we had a spot downtown on West State Street, in front of the Christian Science bookstore. We were doing a rice and beans platter with shrimp and one day for lunch I decided I wanted something different,” he says. “So I took the shrimp from the rice and beans platter and sauteed it up — on our first po’ boys the shrimp were sauteed — and I said, ‘Hey, that’s pretty good.’ “The next customer that came up, she was a state worker, and I said, ‘Hey, we got a shrimp po’boy special today’ and she said she’d take one. The next day people started coming up to the truck and saying ‘I want the shrimp po’ boy.’ It was one of those aha moments and we added the shrimp po’ boy to the menu. Once we started frying the shrimp

‘There’s a whole market of people, they just want good food.’ –Tim McRae

Tim McRae is an entrepreneur, actor, rapper, cook and comedian. He has transitioned his WTF? food truck into a stand on Parkway Avenue in Ewing, and has big ideas for other culinary ventures.

people went crazy for it and the lines got longer.” Also on the menu today are a fried seafood platter ($18), the WTF? Orient Express (an Asian-style lo mein dish, $12), plus burgers and cheesesteaks, chicken wings four ways, A pork roll sandwich with Trenton’s own Case pork roll, and two vegetarian dishes: black bean burgers ($7) and cold Asian-style sesame noodles ($5). Specials, which change regularly, are announced on social media. Recent selections include stewed beef tips, shrimp and grits and Chef Pat Czerniak’s Phat Pat sandwich: beef cheese steak topped with American cheese, mozzarella sticks, fries and fried onions and served with beer battered onion rings. When McRae turned 50 last month, he featured a special of “cheese toast” — a Velveeta grilled cheese sandwich topped with maple syrup. “I’m not a chef,” he says. “I didn’t spend $100,000 to go to cooking school. In my family, there were 10 of us at home. The first person who taught me how to cook was my mother. First thing she showed me how to make was what we called cheese toast. From there my love for food just took off.” McRae has another great story about the moment he first believed that his food truck was going to be a

success. It came during his trip down to Concession Nation in Deerfield Beach, Florida, where he had gone with his cousin, Eric Reed, to pick up the new, custom $75,000 WTF? truck and drive it back to New Jersey. He remembers stopping at a gas station near the Florida-Georgia border to refuel. “We went inside to use the bathroom and grab some snacks,” he says. “Now mind you, I’m there and I’m worrying, I’m thinking is this going to work, did I just make a $75,000 mistake, is this name WTF going to be alright? And we come out of the store and there’s a line of people at the truck. “We go over to them and they’re like, ‘Oh my God, we thought you were open.’ I asked them what attracted you to the truck. They said it was the name. ‘You know, like, what the F is that truck? We had to find out. So that was another one of those aha moments where I started to think we were going to do fine.” McRae may be flexing his acting chops with his role in “Into Gray” and his WTF? commercials, but he remains deeply committed to the restaurant business. In fact, he and Reed are well into the planning stages of launching an ambitious joint venture that would combine their two businesses under one roof. Reed is the chef behind VBQ Philly, a vegan barbecue food stand that sometimes pops up in the WTF? Kitchen. Reed’s menu features items like BBQ jackfruit sandwich, which he likens to pulled pork in texture and flavor, and a grilled cheese sandwich made with vegan cheese. McRae and Reed are currently scouting locations in the area where they could bring their vision to life together. “Eric’s food is so soulful and tasteful, if you don’t tell somebody what they’re eating, they wouldn’t believe it was vegan,” McRae says. “What we’re trying to do right now is bring New Jersey the first vegan and carnivorous restaurant together under the same roof, working with two completely different cook lines. Our slogan is “The Best of Both Worlds.” McRae believes there is a growing segment of customers who are vegan, but few places they can go out to eat. “Around here there’s only three vegan spots that are even around, and two of them are in the Trenton Farmers Market,” he says. “There’s a whole market of people, they just want good food. We want to give people choices.” WTF?, 1543 Parkway Ave., Ewing. Web: facebook.com/wtffoodtruck2013. Phone: (609) 882-5100. Hours: Tuesday through Saturday 11 a.m. to 7 p.m., Sunday 11 a.m. to 4 p.m.

November 2020 | SIX095

The fine art of making a point in pictures Cartoonists explain their work in words By Dan Aubrey

Cartoons may look like the sidekicks to the printed word, but the eyeful of realization they offer can be quicker to make a point than a mouthful of words. There’s nothing like cutting wit combined with a sharp line to make a viewer laugh, wince, or just go, hmmm. That’s especially true of political and editorial cartoons. Now as we enter the height of the election season, it is time to celebrate cartooning by taking more than a passing glance at the fine art of making a point in pictures. To do so we engaged three cartoonists and teased them into explaining themselves in words in order to help us tune our eyes to their line of work — make that lines. Jennifer Hayden is a Hopewellbased graphic novelist who shares her visual thoughts on a blog found on her website, jenniferhayden.com. Her 2015 “The Story of My Tits,” was nominated for an Eisner Award and named one of the best graphic novels of the year by the New York Times, Library Journal, GQ, Comic Book Resources, Paste, Mental Floss, Forbes, and NPR. As she notes on her website, her first book, the 2011 autobiographical collection “Underwire” was “excerpted in The Best American Comics 2013, and her work has appeared in several other anthologies.” She also created two webcomics, the 2013 self-published “Rushes: A Comix Diary” and “S’Crapbook,” named a Notable Comic in The Best American Comics 2012. In 2018 she self-published the short comic, “A Flight of Chickens.” Hayden says her impulse to use the visual line was related to the “insufficiency of language” and notes the following: “For many years I tried to be a writer before discovering graphic novels, and the only good line I wrote was: ‘Life passes easily over the heads of words.’ “I was always drawing little cartoons expressing my experience of life as hilarious and ridiculous, full of contradiction and misunderstanding. I could never express this chaos in my writing, but when I added images, the expression was complete. I had the most amazing sense of freedom. “All of us who make art — novels, plays, symphonies, dances — are just trying to capture what it is to be alive. ‘This is what it feels like; this is what it means to be alive.’ “Just as musicians always choose the instrument that to them sounds most like a human voice, artists pick the medium that most closely

6SIX09 | November 2020

At left, Hopewell-based graphic artist Jennifer Hayden in her studio. At right, Bill Hogan in his Morrisville studio.

accesses their feeling of being alive. I am also a musician, a fiddle player, but that comes second for me. “Drawing is the thing that takes me the furthest into what life seems to be all about, and it has been since I was very small. “I’m a storyteller, so it’s all about the story. But I don’t work with much of an outline. I let each panel arrive as it wants to, because I like to be surprised. “I start with the words because they are harder for me, then create the image. The text and image talk to each other, which is another level of expression graphic novels add. “Sometimes I see the words for a panel first and struggle over the art,

and sometimes I see the image first and struggle with the words. But I believe graphic novelists and their readers have a unique desire and ability to absorb the verbal and visual at the same time. Asked to provide an example of a work and how it works, Hayden provided the following explanation of a panel (at bottom left of this page) from her breast cancer memoir, “The Story of My Tits,” published by Top Shelf/ IDW in 2015: “It shows exactly what I love about the graphic novel medium, which is the sneaky relationship that can develop between text and image. Here my boyfriend is promising me — while we’re in the car — that he

A panel from Hopewell-based artist Jennifer Hayden’s breast cancer memoir, “The Story of My Tits,” published by Top Shelf/IDW in 2015.

will someday marry me. I felt at that moment that he was my knight in shining armor. “But in the book I didn’t want to say so. I wanted the reader to just take it in — his sincerity, his bewilderment, his youth, my naive delight with a simple promise. So I put him in a full suit of armor on a horse to make my point. The horse, by the way, has a full suit of matching armor, thanks to Google images and my ADD. A lot of what I draw is purely for my own entertainment.” Bill Hogan, of Morrsiville, Pennsylvania, is the retired editorial cartoonist for the Bergen Record, where he created thousands of images for the major New Jersey daily on subjects ranging from political intrigue to fast food. Mainly creating fine art painting — and currently participating in the Arts Council of Princeton’s exhibition “Art and Music: Touching Sound” — Hogan has been unable to suppress his reflex to translate current events into line and color. Asked about his reason for continuing to draw cartoons and his approach, Hogan noted the following: “Let me begin with Trump almost four years ago. He was lying so much and tweeting/texting by the hour and applauding his ego and firing appointees constantly, that I had to do some cartoons about him. “I took 8×11 paper and drew a rough idea in the morning from Trump news and then used my trusty black Pilot and quickly finished it off. Brought the drawing into PhotoShop and added color. Then posted it on Facebook. (It) usually took about an hour. I wasn’t interested in a finished polished cartoon. I had other things to fill my day. “I completed about 100 and stopped

Morrisville-based artist Bill Hogan drew this panel of President Donald Trump dressed as a king in March 2017, just after Trump took office.

Hamilton-based cartoonist Ken Wilkie (left) drew the above cartoon after a visit to the Guggenheim in New York City in the late 1980s.

because there was so much news about Trump that I couldn’t keep up with his BS. “I’ve been drawing since I was a kid, my mom and dad saw it. I eventually attended art school in New York City and majored in editorial illustration, not cartooning (no degree at that time — just a certificate upon graduating). “In Santa Fe, New Mexico, I freelanced weekly for the Santa Fe Reporter while painting hotel interiors. My cartoon ideas were good, but the drawings were kind of raw. At the time I thought they were ‘great.’ “I do think in images. With cartooning I see, hear, or read something that stimulates my imagination to create an idea on a surface and bring my idea to fruition through frustration and joy. “I see it this way: If I read something, I put it in my sieve — brain — and digest it until images come to life. Then I compose the images that hopefully make some sense. Same goes for my paintings, except no narrative, just images connected in some way.” Hogan offered the image at the bottom right of the first page of this story as an example of keeping his editorial wit in shape: “I drew the ‘King’ in March 2017, a month after he took office. I felt and still feel, as soon as he took office, what he wanted was to be a king-like president in all his silk and glossy satin garb and glory, powerfully parading around in the White House halls at night. “I realized right from the beginning this guy was a charlatan entertainer who wanted all the focus and attention on him and only him. What’s better than to draw him as a king with all those colorful clothes and medals and crown? I just had to find a way of graphically expressing it. A king came to mind. The rest was gravy.” Ken Wilkie may be familiar to many in the region as both a longtime and now retired teacher at Riverside Elementary School in Princeton.

With a degree in art and history from Rutgers University and additional study with nationally syndicated cartoonist Mort Gerberg at the New School in New York, the Hamiltonbased Wilkie also has a long career of creating cartoons for numerous publications, ranging from Saturday Evening Post to Good Housekeeping. Wilkie said the following about his approach and start: “I can see (the cartoon) in my mind. An image just comes from something I read or heard. If a picture is worth a thousand words then it may be easier to draw the picture instead of writing 1,000 words. “A lot of New Yorker cartoons are just illustrations to turn humorous word play into something that can be published and paid for. “My artistic career has its roots in my grandmother’s wallpaper. We lived with her for the first five years of my life. By the time we moved, when I started kindergarten, I had added crayon or pencil marks on all the wallpaper within the reach of my five-yearold frame. My grandmother worked as a clerk in the shipping office of the local steel plant. She had tons of paper forms. “These drawings of patterns on the paper my grandmother had around the house were portable and could be shown to neighbors, relatives, and co-workers at the plant. I began to get much more complimentary feedback. ‘He’s quite an artist! He should take lessons!’ “This kind of acceptance and praise for my ‘God-given talents’ was a passport to socialization. This was a boost to my ego that was very valuable in those elementary school days. “Unfortunately, my school didn’t offer art until seventh grade. Ironically, I ended up teaching elementary art for 40 years. “I think I’m more likely to verbally summarize and create from there. Cartoons have to be very economical

when it comes to captions, dialogue, and whatever other category of verbiage there might be. Cartoons are meant to just make amusing breaks in text in some magazines. Our eyes scan over it rapidly from left to right as we read in that direction.” As an example of his work, Wilkie submitted the image above and the following note:

“The art cartoon was triggered by a very pleasant visit to the Guggenheim sometime in the late 1980s. They had a retrospective on the Impressionists. So I went to the top of their spiraling staircase as that was where the chronologically organized exhibit began and descended to the end of the exhibit on the ground floor. It was well done and very informative. Along the way there just a few clusters of visitors examining the art. “In the hour or so I was there I noticed that I heard almost no English spoken. These probably were all tourists from Asia or Europe traveling in the summer. I thought that it would have been interesting to hear what they thought about what they were looking at. It brought to mind the old expression ‘I don’t know art but I know what I like.’ It occurred to me that we find what is familiar and understandable when we look at art. “Somehow that triggered this insightful cartoon, where the viewers who are in solid black are looking at a solid black rectangle are saying ‘OOH’ and ‘AH!’ suggesting there is something they see of themselves or what is familiar to them. Similarly the figures full of dots at the center panel full of dots are having that reaction also. In the last panel full of horizontal lines is perplexing two figures full of vertical lines except for the final figure. He’s tilting his head to the side and sees his vertical lines are horizontal when he changes his view.”

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New chef restores old pride at the Perch at Peacock Inn By Joe Emanski

The dining room at Princeton’s Peacock Inn is back in operation, and owners Genesis Hospitality Group are hoping that a new chef and new management team can breathe fresh life into one of the area’s few remaining fine dining venues. The restaurant, as well as the inn itself, were closed due to the pandemic in the spring, when Genesis director of hospitality Eben Copple brought in general manager Michael Rohrbach and Chef Alex Van Dyke. That gave them some time to give the dining room a new identity, and it started with a new name: The Perch at Peacock Inn. Indoor seating is limited by the governor’s coronavirus pandemic restrictions, but The Perch has made ample use of its picturesque back patio as well as the spacious front porch of the converted colonial-era mansion. With the weather turning colder, space heaters now stand reader to fend off any autumn chill. Hotel business is generally down in the age of coronavirus, and the Peacock Inn has not been immune to the pandemic, booking fewer guests in recent months than would be normal. However, Rohrbach says the inn’s guests tend to account for only around a quarter of the restaurant’s overall business. It is the local community that sustains the business, in good times and in bad. Rohrbach has been in the hospitality business for over a decade, including a year and a half spent as the food and beverage manager at Rat’s Restaurant in Grounds for Sculpture in

The Perch’s charred cabbage wedge salad ($14) is Chef Alex Van Dyke’s twist on the classic steakhouse wedge salad. (Photo by Pedro F. Martins.)

Hamilton. He says in the process of relaunching the restaurant with Van Dyke, he spoke to a number of people in the area who were familiar with its prior iterations, to get a sense of what it was missing. “People said the restaurant had its ups and downs, but one of the main things they said was that it could be a bit stuffy,” Rohrbach says. “I’m a firm believer that you can have an incredible meal with great knowledgeable staff and attentive service, but it doesn’t have to be stuffy. Long gone are the days where you have to wear a suit to have a great dinner. So we wanted to break out of that mold.” Van Dyke, 28, has been cook-

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ing professionally since he was 15 years old. A graduate of Johnson and Wales University in Rhode Island, he did an internship at Daniel Boulud’s Michelin-starred Restaurant Daniel in New York before going on to work as sous chef at The Black Bass Hotel in Lumberville, Pennsylvania. He then spent two years in Tennessee, working for Chef Sean Brock at Husk Nashville, before returning to his native Bucks County to take the executive chef position at the Yardley Inn, also operated by Genesis. While Van Dyke still takes pride in the classic French techniques in which he was trained, he has said that the time spent in the South has

opened the window for some influence from southern cuisine. It shows in his creative use of smoke, as with his barbecued carrots. Rohrbach says two of his favorite items on the new dinner menu are a couple of first courses: the Lancaster Valley beef tartare ($17), made with ground tenderloin, scallions and lime zest, and the charred cabbage wedge salad ($14), which is Van Dyke’s twist on the classic steakhouse wedge salad. “If you’re going to do a classic dish and switch it up, you’ve got to make sure it works,” Rohrbach says of the wedge, which is made with lightly fermented Savoy cabbage instead of iceberg lettuce, then lightly grilled and served with a mild blue cheese dressing, apple butter and crispy pig’s trotters in the place of traditional bacon. Dishes including line-caught black bass, barbecued Griggstown chicken, sunflower porridge with seasonal vegetables and a tomahawk chop for two round out the entrees on the dinner menu. The Perch is open for dinner Wednesday through Sunday, and for brunch Saturday and Sunday. Rohrbach’s favorite menu item from the brunch menu is the butcher’s omelet ($18), made with smoked pork jowl and grilled shiitake mushrooms. Also on the brunch menu are bread pudding French toast, a “smash-style” double cheeseburger, and a smoked fish plate. “He cooks with so much passion,” Rohrbach says. “He loves to use local ingredients, he’s very big on knowing exactly where his food comes from and letting the guest know that as

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8SIX09 | November 2020

What’s scarier than a lung screening? Telling your loved ones that you should have gotten one sooner. Screening for early detection of lung cancer can give you — and your family — peace of mind. We understand – if you’ve been

The Perch has made ample use of its picturesque back patio as well as the spacious front porch of the converted colonial-era mansion. (Photo by Pedro F. Martins.)

There’s limited capacity at the bar, but people come in and grab a cocktail before they go outside to eat.” The pandemic has also done its part to change the fine-dining scene. At a time when people are eating out less frequently, Rohrbach says, they often seem to be happy just to be out and enjoying a great meal. “Everyone’s very understanding, moreso than in the past I would say,” he says. “I think that’s one of the beauties of what’s happened. I think everyone’s become closer to family and everyone’s become a little more understanding.” Shaun Thomas is the general manager of The Peacock Inn, which is one of six properties in the Hamiltonbased Genesis Hospitality Group. The others are the Chez Alice and Proof, in Princeton, as well as the Yardley Inn, the Washington Crossing Inn, and DiBartolo European Bakery in Collingswood. In terms of how things are going, Rohrbach says The Perch has only been filled to capacity a handful of times since reopening, but business has been increasing week by week, and he’s hoping for the best going into the cooler months. In addition to regular dining, The Perch can accommodate groups of 10 to 12 inside as well as upwards of 20 in the back patio area. Julie Gray is the catering sales manager. While The Perch has not done a lot of take-out this year, they are planning to offer Thanksgiving take-out packages this year. As long as things don’t change in terms of COVID-19, the restaurant will also be taking reservations for dine-in service on Thanksgiving Day. The plan is to be open from 11 a.m. to 8 p.m., serving a three-course meal. The Perch at the Peacock Inn, 20 Bayard Lane, Princeton. Phone: (609) 924-1707. Web: peacockinn.com. Hours: dinner served Wednesday and Thursday 5 to 9 p.m., Friday and Saturday 5 to 10 p.m., Sunday 4 to 9 p.m. Brunch served Saturday and SunThe dining room at The Perch at day 10 a.m. to 2 p.m. Afternoon tea is served every day. Peacock Inn. well. He delves so deep into each plate and refines it and refines it.” That sort of refinement would always be in keeping with the Peacock Inn’s reputation for providing a fine dining experience. Rohrbach says he and Van Dyke want to provide the same great food that the restaurant is known for, but with a more relaxed vibe, and also at a lower price point than in the past. “We don’t want to be the place where you think you are going to spend an arm and a leg,” he says. “If you want to have that formal experience you can sit inside, or you can sit back and enjoy a mimosa or some cocktails out on the porch. We give you both of those things.” One thing that has not changed is The Perch’s well known and extensive fine wine list. And while the bar has limited capacity due to COVID19, Rohrbach says he and his bar staff have been amping up the cocktail program. “I don’t think we’ve ever been known as a crafty place as far as drinks, but I think we’re starting to get that air about us,” he says. “We’ve got an incredible cocktail list and a great team that wants to jump in and play.

smoking a pack of cigarettes a day for the past 20 to 30 years, getting your lungs checked is a scary proposition. But we also know that if you choose to get a low-dose CT scan to detect the early stages of lung cancer, it could increase your chances of a positive outcome by at least 20% over chest x-rays. So you’re less likely to give your friends and family the worst news of all. An experienced Lung Nurse Navigator will be with you and your loved ones every step of the way to help, no matter what services you choose. If you qualify, the screening is covered by Medicare and most insurances. Call 609-584-2826 or visit rwjbh.org/hamiltonlungscreening

Let’s beat cancer together.

We’ve taken every precaution to keep you safe. So if you’ve put off cancer care due to COVID-19, please don’t delay it any longer.

November 2020 | SIX099

Drink Wholesome finds power in simplicity Less is more for Lawrence-based protein powder biz By Joe Emanski

French teacher and crew coach Jack Schrupp is a new member of the staff at The Lawrenceville School. Originally from New Hampshire, Schrupp spent the last two years teaching and coaching at Phillips Academy in Andover, Massachusetts. Earlier this year, Schrupp launched a small business called Drink Wholesome which, like Schrupp, now calls Mercer County home. Mercer Eats caught up with Schrupp recently to talk about his new venture. Mercer Eats: What, in a nutshell, is Drink Wholesome? Jack Schrupp: Drink Wholesome has taken a fundamentally different approach to protein powder by using only real food ingredients: ingredients you can pronounce and find in your kitchen. Our new vanilla protein powder, for example, is made with just 6 real foods: egg whites, coconut, chickpeas, vanilla, monk fruit, and sea salt. If you know anything about protein powder, you know that this is a radical departure from the typical ingredient list. It is also probably the best tasting

Jack Schrupp, assistant crew coach at The Lawrenceville School, founded of Drink Wholesome protein powder earlier this year.

protein powder you have ever tried. ME: How did you come up with the idea? JS: The idea for Drink Wholesome came to me a few years ago while ski racing for Williams College. I was looking for a tasty protein powder that

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10SIX09 | November 2020

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was not full of added junk. To make a long story short, I could not find one, so I made my own. ME: Who is your typical customer? JS: Our typical customer is someone who believes, like we do, that ingredients matter. If you like to know

exactly what you are putting into your body, then Drink Wholesome is for you. We list our ingredients in a big, bold font on the front of the package. Drink Wholesome is also perfect for someone who likes to buy their food locally. ME: Where and how is the product made? JS: Drink Wholesome is manufactured in Southern Massachusetts. We work closely with a family owned organic granola facility to make all of our products by hand using real foods. What we end up with is minimally processed and additive free. ME: What’s next? JS: Drink Wholesome is excited to finally find a home here in Central New Jersey, where we hope to build a local community and collaborate with other businesses. We also hope to connect with more endurance athletes, so expect to find us at local sporting events as soon as it is safe. ME: How can I get some? JS: You can order Drink Wholesome on our website. Our flavors are mocha, peanut butter coconut, peanut butter chocolate (vegan), matcha, and vanilla. We offer samples and free shipping on all orders. Drink Wholesome is dairy free. You can find us social media @drinkwholesome. For more information, go online to drinkwholesome.com.

Rose Hill Assisted Living residence offers all the comforts of home in a safe and secure environment. Comfortably situated in a serene residential area, our facility is nestled amidst picturesque grounds alongside the beautiful town center pond and walking paths and is easily accessible to all major roads. As a family-owned community, we carry on a unique tradition of neighbors helping neighbors. We truly value our residents and take pleasure in helping with all things, big and small, to help you live your life to the fullest.

Our Amenities Include: 24-Hour Nursing Care, Restaurant Style Dining, Scheduled Daily Activities & Entertainment Full Service Beauty Salon, On-Site Physical & Occupational Therapy, Weekly Housekeeping, scheduled transportation For more information or to schedule at tour, please call Robyn Siminske, Resident Services Director at (609)371-7007 www.rosehillassistedliving.com 1150 Washington Boulevard, Robbinsville, NJ 08691 located across from Foxmoor Shopping Center

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