Autumn 2014 by Spork

SPORK

A U T UMN 2014

Vibrant reds, oranges, and yellows blanket the ground and dangle from the branches above. The temperature starts to drop, marking the start of sweater weather. Steaming mugs of apple cider keep hands and bodies from shivering. Ah, autumn: the most beautiful and unbeleavable season of the year. Spork's Autumn 2014 issue celebrates some of the best fall ingredients and foods, looks into a newly expanded PPS food literacy program, reviews local restaurants, and includes personal recipes from our very own PHS faculty members. We present to you our second 16-page issue, after the large success of the Summer 2014 issue, and are beyond grateful for all of your support and wonderful feedback! Now with over thirty contributing members, Spork is flourishing, and we are excited to announce that you can now look forward to an issue every season of the year! In addition to the magazines, keep an eye out for some fun, delicious events in the near future. Enjoy!

Princeton High School 151 Moore St Princeton, NJ 08540

Editor-in-Chief Janie Kim Contributors

Alix Adam Clara Bazarko Emma Bezilla Beth Blizzard Annie Dobler Lisa Dâ&#x20AC;&#x2122;souza Sarah Golobish Arva Hassonjee Nikita Khatri Annie Kim Emma Leuchten Jade Levine Karina Lieb Grace McGuirk Jacob Middlekauff

Naomi Ostriker Hyun Park Jonathan Petrozzini Kelly Qiu Caroline Smith Cara Straus Rinat Tal Elliot Wailoo Victoria Wayland Dorothy Weiss Leah Yassky Hsinwei Yu

Advisor Kristina Donovan

Janie Kim

Within

03 08 PHS Cookbook

SPORK

Princeton School Gardens Cooperative

Fall Favorites

Local Restaurant Reviews

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Adventures in Cooking and Eating

suggestions? Email us at:

www. ciaochowlinda.blogspot.com E-mail: ciaochowlinda@gmail.com

sporkphs@gmail.com

Princeton High School

COOKBOOK PHS faculty members share their favorite recipes

Vegan’s Supermeal

This Vegan’s Supermeal, a favorite of the Cochrane family, provides a quick, easy, and healthy recipe for any occasion. “[The recipe] comes straight from my wife’s mind, heart, and kitchen,” Superintendent Steve Cochrane said. Health and wellness are very important Cochranes.“[The meal is] loaded with to the all the good stuff to provide the body with a balance of essential nutrients, proteins, and fiber… You will feel satiated but energized!” said Eva Cochrane, wife of Steve Cochrane. by Emma Bezilla Organic baby spinach Pre-cooked organic beets Garlic cloves Organic unrefined sesame seed oil Everyday seasoning that includes sea salt Organic black pepper Hulled hemp seeds Chia seeds Salad booster (mix of sprouted raw Spirulina, Chlorella & Sea Vegetables) Organic raisins Toasted candied pecans 1. Turn on your stove to med/high. 2. Add a tablespoon of sesame oil to a deep skillet. 3. Throw in a handful of garlic cloves. 4. Add the spinach leaves and start sautéing the spinach with garlic (do not add all the spinach in at once, work it in). 5. Sprinkle in some Everyday Seasoning and black pepper. 6. Add in the beets (I like to make small incisions in my beets prior to placing them in the skillet) and sauté. 7. Add in a handful of raisins, sauté. 8. Add in some more spinach leaves. 9. Throw in a scoop (25g) of hulled hemp seeds, sauté. 10. Throw in a tablespoon of Chia seeds, sauté. 11. Add in a handful of toasted pecans, sauté. 12. Add in a tablespoon of salad booster, sauté. 13. Sprinkle in another dash of Everyday seasoning & black pepper. 14. Keep sautéing all ingredients until spinach is cooked. Voila, you are done!

Buffalo Chicken Dip

Band teacher John Bongiovi has a full repertoire of delicious Italian recipes but these will sadly not be disclosed. "I have a ton of Italian family recipes that I've been sworn to keep secret," said Bongiovi. Fortunately, this is not the only side of Bongiovi that inspires his inner chef, as he also loves to partake in one of the most popular fall activity of all: football. "I am a huge football fan," he said. This recipe comes from his gatherings with friends and family watching the games and is ideal for sharing with friends and bringing people together

from games to parties. "[This recipe] is my all time favorite. [It is] easy and great for any event!" he said. by Alix Adam 1 lb boneless chicken breast 2 8 ounce boxes of cream cheese 1 cup ranch salad dressing 1/2–3/4 cup hot sauce (depending on how hot you want it) 1 tablespoon red crushed pepper 3–4 tablespoons of honey 1. Take 1 lb of boneless chicken breast and boil in water until cooked thoroughly, then drain and set aside. 2. Add the cream cheese, ranch dressing, hot sauce, and red crushed pepper into a food processor and process. 3. Add the drained chicken and process again. 4. Add honey to take the sting away and process again. 5. Microwave dip 2 minutes before serving, stir, and serve with tortilla chips.

Spicy Sauce Dish

A favorite recipe of Language Arts Supervisor John Anagbo is his Spicy Sauce recipe, which he learned to make in Ghana from his older sisters. “It’s cultural, in Ghana, where you have … this kind of central recipe that everyone knows about,” he said. Growing up in a family of six children, Anagbo spent lots of time cooking this dish with his sisters, and he claims that making it in Ghana is far harder than in America. “Back home in Ghana, they do all the work, and I mean, it’s hard work— there is no blender,” Anagbo said. by Annie Dobler 4 chicken breasts 1 28 ounce can of fresh or canned whole peeled tomatoes 1 garlic clove 1 medium onion sliced thin 1 tablespoon of peeled and grated ginger 1 teaspoon jalepeño with ribs and seeds ¼ cup olive oil ½ cup soy sauce Salt and black pepper to taste 1. Marinate chicken with a little soy sauce and black pepper. Bake and let stand. 2. Combine tomatoes, garlic, ginger, and jalepeño in a food blender. Add some salt and blend. 3. Sauté sliced onion in about a quarter cup of olive oil on slow heat until onions turn brown. 4. Add blended ingredients to onions and let cook for about 10 minutes, then add chicken and cook for another 10 minutes on slow heat. 5. It's ready to serve over cooked rice, couscous, or pasta!

Saltine Toffee Cookies

Perfect for anyone with a sweet tooth, guidance counselor Kyle Campisi’s recipe is also great for the holidays! "My mom made [the cookies] every Christmas ... and they were always the first cookies [out of the pile of others] to go," she said. Though not sure of the exact origin of this simple recipe, Campisi learned it from her mother in high school and has been making it ever since. "It's all amazing because the toffee melts into the saltine, and it’s a really good dessert," she described. People have always asked her for the recipe at cookie swaps. "So it's been passed around numerous times, so I figured I would share it with Spork!” she said. by Nikita Khatri 4 ounces saltine cookies (roughly one sleeve) 1 cup butter 1 cup dark brown sugar 2 cups semisweet chocolate chips 3/4 cup chopped walnuts 1. Preheat oven to 400°F. 2. Line a 9x13 rimmed baking sheet with saltines in a single layer, breaking some to fit the pan. 3. In a saucepan, combine the sugar and butter. Slowly bring to a boil and boil for 3 minutes. Watch carefully, do not let it burn! 4. Immediately pour toffee mixture over saltines and spread to cover crackers completely. 5. Bake for 5-6 minutes. 6. Remove sheet from oven and sprinkle chocolate chips to cover, 7. Bake for 1 minute and then let sit for 3-4 minutes until melted. 8. Spread melted chocolate to cover the saltines and top with the chopped nuts. 9. Cool or freeze completely and break into pieces.

Veggie Burgers

After becoming a vegetarian in middle school, English teacher Doug Levandowski found that he missed a few meat dishes. He explained, “I didn’t miss a lot of meat because I just didn’t really like it that much, but I really really miss hamburgers, and meatloaf, and fried chicken.” Fortunately, after many attempts to find a satisfying substitute, his family discovered a solution: veggie burgers. “This was like a return to normalcy,” he said. “It was sort of getting something back that I wasn’t sure I was ever going to have again.” by Naomi Ostriker 1–2 finely diced onions (preferably red) 3–4 stalks of celery, finely diced 1 package fake ground beef

1 4 ounce can of tomato paste 1 egg 1 cup oats Salt and pepper to taste Bleu cheese (optional) Potato rolls (recommended) 1. Preheat the oven to 350–400°F. A higher temperature will produce a crunchier outside, and a lower temperature will make softer burgers. 2. Sauté the diced onions and celery until they become translucent. Mix in the fake beef until it is cooked, and remove from the heat. 3. Mix in the tomato paste, egg, oats, and add salt and pepper. If adding bleu cheese, crumble it and mix it in. 5. Line a baking tray with waxed paper, then form the hamburger mixture into burgers and place them on the tray. 6. Bake the burgers for 15 to 25 minutes, or until cooked through. 7. Serve on potato rolls.

6. Po 7. P 8. R 9. P *You

Simple Sunday Pot Roast

Vice Principal Jared Warren’s family Simple Sunday Pot Roast has been passed down through his family for generations. “It is something that my mother had as a child and then something that she has passed on,” Warren said. The family usually has it for their Sunday dinner, which is a tradition— getting the family together and having a relaxed, delicious meal to finish off the week. “It’s that down-home Sunday supper that we know of,” Warren said. by Lisa D’souza 3–4 lb chuck roast 1 small sweet onion 1 1⁄2 cup chopped celery 1 1⁄2 cup chopped carrot 4 quartered red bliss potatoes 1 packet brown gravy mix 1 packet mushroom gravy mix Ketchup and mustard 1. Preheat oven to 325°F. In a Dutch oven, spray with a non-stick spray and turn on to a medium heat. 2. Add chopped onion to the skillet and sauté for a minute. Salt and pepper the chuck roast liberally and add to the pan. Brown well on both sides and remove the roast from the Dutch oven. 3. Turn off the heat and add celery, carrots and potatoes. Mix. 4. Place the chuck roast back into the Dutch oven on top of the vegetables. 5. In a liquid measuring cup, mix together the contents of gravy packets, a generous squirt of ketchup continued on page 6

and mustard and four cups of water. 6. Pour this mixture on top of the chuck roast. 7. Place in the oven covered for two to two and a half hours. 8. Remove the roast from the oven and let it stand for 15 minutes before carving. 9. Place vegetables and juice/gravy in separate serving pieces and enjoy. *You can also include another starch or vegetable if you would like.

Matzah Ball Soup

Matzah Ball soup is a dish closely associated with biology teacher Jacqueline Katz’s childhood. “It is something we eat on every holiday,” Katz said. “I just always remember the smell of walking into my grandmas house— it’s the first thing you [would] smell.” Today, it’s a dish that she enjoys making with her family. “Now all the girls in our family make it: my mom, my sisters,” she added. by Arva Hassonjee Soup 1 chicken cut in eighths (remove skin for a less fatty soup) 1 lb carrots skinned and cut in small slices 5 stalks celery washed and cut into small slices 2 large onions chopped into small pieces 1/3 bunch of parsley chopped Large cans of chicken stock Salt to taste 1. Put everything in pot—if chicken stock does not cover ingredients add cold water. 2. Bring to boil then lower flame to simmer. 3. Cook until chicken and carrots are soft. 4. Throughout cooking, check level of liquid so it is always covering ingredients. If needed, add additional stock. Tase it intermittently to add salt. 5. When chicken and carrots are soft, remove chicken and cut in small pieces—return to soup. 6. Add egg noodles (optional). Matzah Balls 1 box Matzah 1 box Matzah meal 1 stick butter 1. Put entire box of matzah in pot and submerge in water (use a heavy object to keep matzah submerged). 2. Leave matzah in water so that they are very soft. 3. Squeeze liquid from matzah and put in bowl. 4. While it is soaking, melt the stick of butter. 5. Add melted butter to squeezed matzah. 6. Mix in matzah meal in small quantities until you can make balls from the mixture. 7. Cook matzah balls in chicken stock (bring to boil then lower to a simmer) until matzah balls are light and fluffy through to center (if center is darker than outside, they are not done).

Mango Bread Pudding

This mango bread pudding recipe has long been a significant part of Special Education secretary Olive Giles’ life, from even before she was two years old. It originates from the West Indies, where both of her parents were from. “We’ve always had [it] at our celebrations: holidays and birthdays,” she said. It was also widely popular amongst the people in her community. “People would come to my mother’s house specifically asking, ‘Where’s the mango bread pudding?’” she said. Giles described the dish as being “traditional… and super delicioso!” by Angela Kim Dry dense bread (sliced or loaf styles are both usable), cut into tiny cubes, or into crumbs 3 eggs 1 quart milk or half and half ½ stick melted butter 1 cup sugar, preferably cane Golden raisins (not measured) 3 cups mango (cut into cubes) 1 teaspoon almond extract 2 teaspoons salt Orange zest to taste 8x10 pan, sprayed with Pam/butter 1. Put bread cubes/crumbs into greased/buttered pan. 2. Toss in golden raisins with bread to spread out ingredients evenly in pan. 3. Beat eggs, milk/cream, sugar, and almond extract together in a separate bowl. 4. Pour over bread in pan and toss 5. Cover and put into fridge overnight 6. Preheat oven the next day to 350°F 7. Remove pan from fridge 8. Melt the butter under very, very low heat 9. Pour melted butter over entire pan—do not stir 10. Toss and stir in mangos, and additional raisins (optional) and bake until golden brown on top (25 minutes—do the toothpick test)! 11. Remove from oven and let sit for 30 minutes. Sprinkle with orange zest as it cools. 12. Cut bread pudding into squares or just dig in with a fork or spoon, and enjoy!

15 Spring Street Princeton, NJ (609) 454 -5627

Garden St

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A farm to sch brings local farm to elementary fresh pro increase fo

by Janie Kim an photos by

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hool program mers and chefs y schools with oduce to ood literacy

nd Eliza Wright y Janie Kim

indergarteners filed into the cafeteria to find the tables set with bowls of raw leafy green chard, wedges of lemons, plates of dressed chard, and saltshakers. This was no ordinary lunch time for the students of Riverside Elementary School; today, they would have the opportunity to try a vegetable most have never tasted, or even heard of, as part of an expanded local initiative to educate kids about the food they eat and to help them build confidence in their own palates. Two local non-profit organizations, Princeton School Gardens Cooperative and Garden State on Your Plate, have collaborated to bring local farmers and chefs to all four PPS elementary schools this year to give the students a taste of fresh, seasonal ingredients. “Part of the reason that we work with both local farmers and chefs is that we want [the children’s] experience with a piece of produce to be the best possible experience they can have,” said Fran McManus, co-founder of PSGC and one of the main people spearheading this project. “There’s that idea that kids won’t eat [certain foods … but] I think we’re presenting it to them in a way that’s interesting and exciting.” Each school has one tasting in October, November, April, and May with a particular seasonal ingredient as the focus for each month and a different chef and farmer pairing as well. Chard, cheese and mushrooms, asparagus, and radishes are the ingredients that are presented in various forms by the chefs and farmers for the students to try and then decide for themselves in which form they like them best. These “tasting assignments” allow students to cater to their own palates and explore the various ways the ingredients can be transformed. “The idea is that they can begin to be more specific and say, ‘well I don’t like beets this way but I like them that way,’ rather

than ‘I don’t like beets—I tried them at one time in one form and I didn’t like them,’” McManus said. For the chard tasting, the students first tried raw chard, then sprinkled the raw leaves with some lemon and salt, and finally tried the vegetable with a sweet vinaigrette that included apples, honey, and cider vinegar. Having these experiences in school is particularly beneficial for the children. “When you’re in an elementary school… you’re in a learning environment. So you’re thinking about it in a different way,” McManus added. “You’re not at home … with your parents telling you what to do. And also for these younger kids, they’re independent for the first time. So it’s a perfect time to catch them in a program like this.” These lessons in taste extend far beyond school, not only providing access to new foods but also giving the students a context in which to enjoy them and realize the many different ways they can be eaten. “Doing [the chard] plain, and then doing it with salt [and] lemon adds dimensions … It’s versatile what they can do with it,’ said Rick Piancone, chef-manager of Princeton University who helped lead the chard tastings at Riverside. This expansion of a vegetable from having a constant taste to becoming a transformable subject is an enormous one, taking vegetables above their usual “yucky” status to that of an enjoyable food that they will hopefully appreciate at meals in their homes as well. Another key part of this program is the farm to table concept where students meet the farmers of their food, getting to know its source and locality. Instead of the murkiness of supermarkets, where farmers are nearly altogether invisible and forgotten, here they are real people who connect with the children and explain how their food was grown. Terry Strong, executive chef of Mediterra Restaurant and Taverna and one of the program’s participating chefs, believes this to be one of the most important things he hopes the children get out of the program. “Everyone’s lost focus on seasonality, regional fruits and vegetables. And we want to try to make people more aware of that … [and] to teach kids where things come from, what does eating local really mean,” he said. The chefs and farmers agree that having both professionals involved in the program makes the experience even more exciting and significant. “This program is most important because it puts kids in contact with the farmers,” said Piancone. “This brings [the whole program] to life and lets kids experience [the food]. It really is farm to table … Kids are understanding that farmers are rock stars.”

“Chefs are great — they are so excited about food. It’s important for kids to see someone so passionate about food. It’s nice for someone to get very into the intricacies of cooking,” said farmer Jess Niederer who runs Chickadee Creek Farm and also led the chard tasting at Riverside with Piancone. In addition to including local farmers and chefs, PSGC has made a large effort to rally the support of the Princeton community. For the chard tastings in October, participating businesses and restaurants displayed cut-outs of chard leaves in their windows and added chard dishes to their menus to show their advocacy for the program. “We’re a community that can [have a program like this]— we have the luxury that we can care for our community members. So it’s really a privilege and a responsibility,” McManus said. This visible effort will continue for the rest of the tastings in the coming months as well. Other goals of the program include expanding students’ impression of food and its various impacts on all aspects of life. “[It’s important that the kids] understand the implications of food choices. So there’s personal health, but there’s also, economic, social, environmental impacts from food,” McManus explained. This takes the lesson much further than just taste, by teaching children how the food that goes into their mouths affects the local and global communities.

Additionally, with the continuing obesity epidemic among children and trend toward increased consumption of processed foods, this program is especially important in teaching kids from a young age about the importance of fresh, healthy foods in an enjoyable and interesting way to maintain a nutritious lifestyle. Niederer, who is also an EMT in Pennington, can attest to the importance of these lessons. “Most of the stuff we see [as EMTs] is diet-related, … the result of years of dietary abuse … This is self-inflicted. It’s a cultural systemic problem — people eat [bad food]. That’s why schools [and this program] are so important,” she said. PSGC ultimately hopes that “every child graduating from Princeton Public Schools will be able to: grow a salad, … cook for themselves and nurture their friends and family, understand the social and environmental implications of food choices, [and] find a mentor if they are interested in exploring a career in food, agriculture, hospitality, or the culinary arts.” With this elementary school program, an active cooking club already in place at John Witherspoon Middle School, and the hopes of setting up a culinary and farming mentorship program at Princeton High School, these goals are slowly becoming a reality—helping future generations make the world a better place one plate at a time.

Apple or pumpkin pie? 33% Pumpkin 66% Apple

What is your favorite fall drink?

Hot chocolate 49.3% Apple cider 35.2% Tea 15.5%

What is your favorite Thanksgiving dish?

Green beans Cranberry sauce Turkey Stuffing Mashed potatoes

PHS Fall Favorites 75 people across all four grades were surveyed in October 2014

photos and graphics by Annie Kim, Jacob Middlekauf and Caroline Smith

Homemade Hot Chocolate First a bitter Mayan and Aztec drink, hot chocolate has ancient roots that have evolved into the comforting beverage we know today that is a mix of chocolate, or cocoa powder, and milk. It is a sweet, warm drink that many people desire after playing in the snow or braving the cold, though the exact way people like their hot chocolate varies— specifically, what toppings are most preferred. Popular toppings include marshmallows and whipped cream which add more sweetness and fun to the drink. There are several places in town where you can buy hot chocolate, but two of the best places are the Bent Spoon and Halo Pub. The Bent Spoon’s hot chocolate can be easily described in one word: rich. It tastes quite literally like hot chocolate—as if someone took a bar of dark chocolate, dissolved it in milk, and heated it. The delicious whipped cream made the drink even tastier, though a downside is the relatively high price. For less than half of the Bent Spoon’s price, you can get a similarly sized drink at Halo Pub. This hot chocolate, though not nearly as rich, was quite tasty and left a great aftertaste. We would also recommend the Parisian hot chocolate served at Halo Pub, which adds cinnamon and other spices for a delicious twist to the classic drink. by Clara Bazarko and Beth Blizzard Recipe adapted from Martha Stewart Yields four servings 4 cups milk 10 ounces semisweet chocolate chips 1 cinnamon stick (or ground cinnamon), 6 sprigs fresh mint, or 2 split vanilla beans (optional) 1. Heat milk to scalding in a saucepan. 2. Add cinnamon, mint, or vanilla, if desired. 3. Stir in chocolate until melted. Serve immediately.

Rosemary Lemon Mashed Potatoes Mashed potatoes are staples at all Thanksgiving tables and not only go perfectly with turkey and gravy but also taste great on their own. The creamy texture and light seasoning are really what make them so irresistible. In fact, they have been around since the 18th century and have remained a classic American dish. These fluffy rosemary lemon mashed potatoes keep the familiar taste of this signature dish while adding a fun, delicious twist. On top of the dish sits the melted cheese and aromatic rosemary creating a luxurious, tangy taste. This delicious recipe will have you addicted from the first to last spoonful. by Kelly Qiu and Dorothy Weiss Recipe adapted from Food Network Yields four servings 2 lbs whole Russet or Yukon gold potatoes (about 5 medium sized potatoes) 1 cup of hot milk Salt and pepper to season 1 stick of butter (room temperature) 1/2 cup grated Parmesan cheese 2 teaspoons minced rosemary Grated zest of 1 lemon 1. Cover whole potatoes with cold salted water and bring to boil then simmer for 45 minutes or until tender. Make sure potatoes are completely submerged in water. 2. Drain, peel, and mash potatoes with butter until smooth, creamy, and lump-free. 3. Add cup of hot milk, salt, pepper, lemon zest, and 1 teaspoon rosemary. Mash until smooth and fluffy. 4. Top with cheese and rosemary and broil for 5-10 minutes.

Apple Pie Now that it’s November, we can embrace the crispy fallen leaves, pumpkin carving, and, everyone’s favorite, apple pie! Apple pie originated as early as the 14th century and included a few simple ingredients, including spices, apples, raisins, and pears. Today, we enjoy what apple pie has evolved into— with the addition of sugar, honey, and a better crust, it is certainly very delicious! Granny Smith apples covered in cinnamon, nutmeg, and allspice then topped with golden crust—what more is needed? Heated to a perfect temperature and served with a chilled scoop of vanilla ice cream, apple pie never fails to impress. by Grace McGuirk and Victoria Wayland Recipe adapted from Smitten Kitchen 1 1/2 lb Granny Smith apples (about 3 medium) 2 lb McIntosh apples (about 4 large) 2 teaspoons juice and 1 teaspoon zest from 1 lemon 3/4 cup plus 1 tablespoon sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 egg white, beaten lightly Premade pie crust and dough for top crust 1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. 2. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. 3. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. 4. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. 5. Place top crust over filling. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar. 6. Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. 7. Transfer pie to wire rack; cool to room temperature, at least 4 hours.

a Quick Guide to LOCAL

RESTAURANTS

photos by Caroline Smith and Leah Yassky

BRICK FARM MARKET by Karina Lieb and Eliza Wright

Tucked away in idyllic Hopewell is Brick Farm Market, a family owned store and restaurant with a farm-to-table philosophy. It sources all food and produce from local farms that emphasize quality, including Double Brook Farm located just down the road from the market. The market features a juice bar, Rojo’s Roastery coffee stand, food to eat in and take away, a butcher, charcuterie, and wide selection of cheeses. It is located in a well-lit, rustic, and bustling setting with an abundance of themed art. Perhaps what is most impressive about Brick Farm Market is the trust you can so easily place in the farmers and chefs who create the food, regardless of whether you’re eating something as simple as a sandwich or as elevated as a frittata. The hot food and bakery sections of the market have appetizing display cases and an open-air kitchen, where you receive a pager after ordering food from a counter. You can take your meal to one of the tables located in the center of the market or outside— just don’t forget to pay first! We highly recommend the Cuban sandwich, a juicy sandwich complete with pulled pork, smoked ham, pickles, Swiss cheese, and dijon mayo, which nicely balance the meatiness of the pork. Close seconds were the short rib cheese steak and sausage, pepper, and onion pie. The cheesesteak oozed with onions and provolone cheese, and the pie has a light, crispy pastry and a peppery, tender stuffing. To counter the heaviness of the sandwiches, the acidic cucumber salad is a good choice. We also sampled the homemade lemonade, which was very refreshing but a bit too sweet. As for dessert, the decadent triple chocolate cookies and fluffy almond macaroons were a perfect way to end the meal. Overall, we would give the market a 3.5 stars out of 4, for a lovely setting and delicious food, but for being out of the typical high-schooler’s price range.

JAMMIN’ CRÊPES

by Annie Kim and Rinat Tal

Jammin’ Crêpes got its start as a stand at the West Windsor Farmers Market, but since opening in mid-October, this small restaurant has already become a star of downtown Princeton. The menu offers sweet and savory crêpes, soups, salads, and baked goods. They are all made with seasonal, fresh ingredients from local farms and served in a rustic, farmhouse-inspired setting with dark, wood tables, a chalkboard listing the day’s specials, and shelves lined with jars of jam. Jammin’ Crêpes’ effort to be environmentally friendly, with compostable utensils, cups, and other materials, is another great aspect of the restaurant. The main attraction, of course, is the selection of savory and sweet crêpes, which are suitable as a light main course or dessert. We tasted the savory Jammin’ Chai Brie crêpe, whose plum jam had an overly assertive sweetness that overpowered the creaminess and saltiness of the brie as well as the bitterness of the arugula, making it unsatisfying for a savory crêpe. Also, some have complained about the crêpes being too thick and doughy. However, the nicely thin dessert crêpe Toasty Joe, served hot, made for a delicious mix of cinnamon, sugar, and butter, with a stronger flavor than we had expected. Students visiting from France joined us for brunch and proclaimed that the cinnamon crêpe was as good as what they could get at home, where crepes were originally invented. In addition, other diners have recommended the BLT crêpe, almond macaroons, and the fall Jersey minestrone soup. When we visited, soon after opening, service was friendly, but the staff was still ironing out some kinks. Although its moderate to relatively high prices may not be affordable for all students, Jammin’ Crêpes is worth a visit. Overall, we give this crêperie 3.5 out of 4 stars for its combination of good crêpes and great environmental conscience along with high prices.

MAMOUN’S FALAFEL

by Jonathan Petrozzini and Elliot Wailoo In a college town like Princeton, food that is fast but not too unhealthy or expensive is in high demand because of the large student population, both college and high school. Mamoun’s Falafel, which opened recently on Witherspoon Street, seems to be catering to the student demographic. The chain restaurant, which has six locations in New York, New Brunswick, and Connecticut, began with an emphasis on the falafel, a fried ball made of chickpeas that Mamoun’s mixes with onions, garlic, and parsley. We visited Mamoun’s on the second day of its opening and found that it felt somewhat like a fast food restaurant, with the same layout of Panera or Qdoba, as we placed our orders at the back and waited for our number to be called. Nonetheless, the food at Mamoun’s was definitely a step above that of major chain restaurants. Despite the fact that initially, they forgot the order of our falafel, it is easy to see why they are renowned for the fried chickpea balls. The outside of the falafel was a little bit crunchy and brown, whereas the inside had a greener color and a flavorful, aromatic taste. In addition, there was a creamy Middle Eastern yogurt sauce called tahini that complimented the nutty chickpea flavor. The menu is vegetarian-friendly, with more vegetarian than meat options. Mamoun’s offers pita wraps of meats or vegetables, as well as plates or combinations of several entrees if you feel a bit hungrier. The lamb shawarma was especially good, as were the pickled vegetables. At the counter was a display of exotic pastry desserts made from fillo dough. Mamoun’s also has several specialty drinks like Mint Iced Tea and Tamarind Juice, which were good but went a little overboard on the sugar. Overall, the speed of service, relatively low pricing, and food quality at Mamoun’s are better than those most of the restaurants catered towards Princeton’s many students. However, the space feels a little like a major chain restaurant, and we had to remind them of our falafel order, so there could be some minor improvements. For this reason, we would give Mamoun’s three stars out of four.