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H O L I D AY 20 1 2

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CONTRIBUTORS STUART MITCHNER Born in Kansas, raised in Indiana, a graduate of Indiana University,Stuart worked at the Eighth Street Bookshop in Greenwich Village, as a college rep for W.W. Norton, hitchhiked to India and Nepal and back for a year and a half, which he wrote about while doing graduate work at Rutgers; the book was Indian Action, published by Little Brown, which also published his novel, Rosamund's Vision. He’s been writing about books and the arts for Town Topics since 2003; he's published poetry, fiction, essays in Poetry, Partisan Review, Raritan, and the Village Voice.

ANNE LEVIN Anne writes about arts, culture, and other topics for Princeton Magazine; Connections, Princeton Public Library's magazine; U.S.1; and Town Topics. She also contributes articles regularly to Playbill, WHERE GuestBook New York, The Times of Trenton, and other publications. She was a staff writer and reporter at The Times of Trenton for two decades, winning an award from Preservation New Jersey for her coverage of preservation issues. She lives in Trenton.

WENDY PLUMP Wendy has been a writer and reporter for 20 years. Her travel stories have appeared in The New York Times, The Los Angeles Times, The Philadelphia Inquirer, New Jersey Monthly magazine and Islands magazine. She works as a reporter for The Trenton Times and lives in New Hope, Pennsylvania, with her two sons and many pairs of hiking boots.

ANDREW WILKINSON With a background in print media and photography, Andrew has worked in marketing communications for over 15 years. Starting in London for a public relations and design firm specializing in film clients such as Disney and Virgin Interactive. In New York, he worked for Ernst & Young LLP in creative services and furthered his media experience with Merrill Lynch in Princeton. Andrew has been exhibiting fine art for over ten years, exploring both photography and sculpture. He currently lives in Titusville. Artwork projects can be viewed at: www.arwilkinson.com.

PRINCETON MAGAZINE HOLIDAY 2012

LINDA ARNTZENIUS Linda has been a professional freelance writer for almost two decades with stints along the way as an adjunct college professor, marketing communications specialist, editor, newspaper reporter, and now oral history interviewer. A native of Scotland, she came to Princeton by way of London, Pittsburgh, Boston and Los Angeles. She holds master’s degrees in philosophy from the London School of Economics and in professional writing from the University of Southern California. She is a member of both U.S.1 Poets’ Cooperative and the Princeton Research Forum. Her most recent book publication is a pictorial history Images of America: Institute for Advanced Study (Arcadia, February, 2011).

ELLEN GILBERT Ellen is a staff writer at Town Topics, a regular book reviewer for Library Journal, and an exhibit reviewer for SHARP (Society for the History of Authorship, Reading and Publishing) News. A native of New York City, she has a doctorate in library science from Columbia University, and has published books and articles on American publishing history, librarianship, and intellectual freedom. She was a fellow at the American Antiquarian Society, and has delivered papers at conferences in Oxford, London, Canada, and throughout the U.S. She has lived in Princeton for over two decades, and is an avid swimmer at the Princeton YWCA and, in the summer, at the Community Park Pool.

ILENE DUBE The Artful Blogger, penned by Ilene, is a weekly feature on WHYY's Newsworks New Jersey. In addition to freelance writing she works in public relations for the James A. Michener Art Museum in Doylestown, Pa. and in communications for D&R Greenway in Princeton. In nearly two decades at the Princeton Packet, where she was Lifestyle Editor, TIMEOFF Editor and Editorial Director, Magazine Group, she consistently won top awards from the New Jersey Press Association and Suburban Newspapers of America.

BENOIT CORTET Benoit is a self-taught and award-winning photographer. He was born and grew up in Dijon, France, moved to New York and now makes his home in Pennington. He likes his images to be as natural as possible, capturing the emotions and spirit of his subjects. His magazine work includes Smart Money, Parenting, Vanity Fair, Self, and New Jersey Life.

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CONTENTS

HOLIDAY 2012

.....

HERE & THERE

.....

BOOK SCENE

FEATURES

.....

PIED OXEN PRINTERS: THE ART OF DEVOTION

Beyond the coffee table 12

BY WENDY PLUMP

A lesson with the letterpress

ART SCENE

Continuum captures fond memories of past Princeton projects 20

SAVING AMERICA’S PAST, ONE BARN AT A TIME

MARK YOUR CALENDAR

A fascination with local history leads to a partnership

SHOPPING

‘TIS THE SEASON FOR A BELOVED BOOK

BY ILENE DUBE

Roaring 20’s 46

BY ELLEN GILBERT

Poker Face

A look inside Charles Dickens’s A Christmas Carol

THE TASTES: O MARVELOUS CRANBERRY

PORTRAITS BY BENOIT CORTET AND ANDREW WILKINSON

THE CHARACTER OF THE CHEF Culinary stars and favorite recipes

BY LINDA ARNTZENIUS 50

Dining Guide 68

HELP FOR THE HOLIDAYS

VINTAGE PRINCETON

Gift cards are the most versatile and helpful items

BY ANNE LEVIN

George Kennan, “The Last Wise Man”

.....

LAST WORD .....

PRINCETON MAGAZINE’S WINTERTIME IN PRINCETON COVER ART CONTEST Ages and schools of the winners 80

ON THE COVER: Alexander Hall, this year’s Princeton Magazine Cover

Art contest grand prize winner is Sabrina Li, a 15-year-old ninth-grader at The Lawrenceville School.

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Princeton Magazine is published 7 times a year with a circulation of 35,000. All rights reserved. Nothing herein may be reproduced in whole or in part without written permission of the publisher. To purchase PDF ﬁles or reprints, please call 609.924.5400 or e-mail melissa.bilyeu@witherspoonmediagroup.com.

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| FROM THE PUBLISHER

‘Tis the season to be jolly! The holiday season is just about upon us...a time to indulge, enjoy, relax, and recover from a very, very long election campaign...not to mention the disastrous visit of Hurricane Sandy which took its terrible toll on Princeton. It is also a time to think of others and do some good. Your holiday issue of Princeton Magazine covers it all. Start with the cover, a beautiful rendition of Alexander Hall in the snow by Sabrina Li, a ninth-grader at The Lawrenceville School and the winner of this year’s student art contest for the holiday issue cover. See “The Last Word” for the stunning runner-ups in what has been our best competition to date.

Of course, what are the holidays without a reading of Dickens’s A Christmas Carol which was just one of the 15 books written by Dickens as recorded in our story marking the 200th year of his birth. That was a time when books were printed with lead type and beautifully bound in leather or linen...a far cry from today’s digital books on your i-Pad or Kindle. But, much to our surprise, and for your pleasure, we discovered Hopewell’s Pied Oxen Printers where David Sellers is publishing, by hand, beautiful limited edition books that are as much works of art as the words captured between their covers. In another throwback to a simpler time, when craftsmanship was so important, we bring you a story about two remarkable men from the New Jersey Barn Company who are moving, building, rebuilding, and restoring barns throughout the country. Craftsmanship is alive and well! You will see in our Calendar pages that the season is chock-full of exciting events and “fun” things to do. Our shopping pages and our advertisers also offer enticing ways to indulge your loved ones and their holiday lists. In the pell-mell of partying, eating, theatre-going, 10

PRINCETON MAGAZINE hOlIdAy 2012

Photography by Andrew Wilkinson

Food, food, and more food! We join you in celebrating what the holidays are about with a host of great recipes accompanied by portraits of the amazing chefs that created them. And what holiday feast doesn’t include a festive red sauce made with cranberries grown right here in New Jersey? You’ll learn more in our article on this very special niche in farming.

and shopping, do take a moment to think of those less fortunate and give them a helping hand in these tough economic times. To help you with this, our article “Help For The Holidays” is a holiday shopping list from several of the charities that serve those in need in Princeton. It is interesting to note that gift cards have become the gift of choice for many. You can make a difference for someone and that will make your holiday that much more of a Christmas Carol. Enjoy this special time of the year. Lynn Adams Smith, your Editor in Chief, and her staff at Princeton Magazine join my wife Barbara and I in wishing you the best for this season and the New Year ahead along with our thanks for your support of this publication. Respectfully yours,

J. Robert Hillier, FAIA Publisher

| BOOK SCENE BEYOND THE COFFEE TABLE by Stuart Mitchner

here are limits to what can be put between the covers of a book. Yet every season, especially at this time of year, publishers outdo themselves. When the stakes are high, and the prevailing mission is to fashion a gift to transcend all others, craftsmen, photographers, designers and artisans team up as if the art of the book was not only still viable in the age of Kindle but supreme, on a level beyond the surface showiness of the so-called coffee table book. Put Christmas in New York between covers? Impossible, of course. But booksellerpublishers like Assouline, with stores all over the world, take the effort seriously. Holiday Manhattan and Christmas windows being synonymous, Assouline has managed to put Windows at Bergdorf Goodman ($695) between covers with photographs by Ricky Zehavi and John Cordes. The price is steep but you can see why if you take the online tour at http://www.assouline.com/new-titles.html. “We’re drawn to extremes here,” says David Hoey, who heads the visual team at Bergdorf Goodman along with Linda Fargo. “Minimalism is great. Maximalism is too. What we avoid is medium-ism.” This 14x17” hand-bound limited edition comes in a slipcase with hand-tipped images, including three gate-folds.

reader to imagine living, breathing, eating in the homes.”

DESIRABLE AND AFFORDABLE

Other new titles from Assouline include Cecil Beaton: The Art of the Scrapbook ($250), compiled by photographer James Danziger, and Living Architecture by Dominique Browning and Lucy Gilmour ($75), photographs of America’s iconic 20th century homes the New York Times found “so stunning, and so plentiful, they allow the

PRINCETON MAGAZINE HOLIDAY 2012

Labyrinth Books is stocking up for the holidays with some lavish, annotated editions of literary classics like Jane Austen’s Emma ($35), which is edited by Bharat Tandon, Lecturer in the School of Literature, Drama, and Creative Writing at the University of East Anglia and the author of Jane Austen and the Morality of Conversation. Like Princeton residents and English professors at Princeton and Rutgers Susan J. Wolfson and Ronald Levao’s lavish annotated Frankenstein (if a tad edgy for the Christmas tree), the annotated Emma is published, brilliantly, by The Belknap Press of Harvard University Press. Library Journal notes that readers of Emma “will ﬁnd the charming story enhanced by color illustrations and well-crafted annotations... This carefully prepared edition is sure to meet the needs of Austen lovers and scholars alike.” Another book unlikely to languish on the coffee table is America’s Other Audubon by Joy Kiser (Princeton Architectural Press $45), which the New York Times called “a classic work of science and art, and a fascinating 19th-century life,” suggesting that “If Emily Dickinson had been an amateur naturalist and painter, she would’ve been Genevieve Jones,

whose life and work are lovingly resurrected here.” For something completely different, there’s Chris Ware’s Building Stories (Pantheon $50). Labyrinth’s Dorothea von Moltke described it as “a huge box with books, booklets, magazines, newspapers, pamphlets: graphic novel material to rummage in as much as read.”

LIBRARY PICKS Andre Levie, who is in charge of “collection development” for the Princeton Public Library, has provided information about some of the special volumes he’s ordered, all of them under $100. Dr. Seuss: The Cat Behind the Hat (Andrews McMeel $75) reveals a body of previously little-known work done during Ted Geisel’s free time, so to speak. Once termed his “Midnight Paintings,” now known as “The Secret Art of Dr. Seuss,” the work reﬂected the pattern he followed in his creative life, his days devoted to literature for children, his nights to letting his mind and palette wander in often surrealistic directions. The Future of Architecture Since 1889 (Phaidon $75) by architectural historian and critic Jean-Louis Cohen traces an arc from industrialization through computerization, and links architecture to developments in art, technology, urbanism and critical theory. Encompassing both well-known masters and

previously neglected but significant architects, this book also reflects Cohen’s deep knowledge of architecture across the globe, and in places such as Eastern Europe and colonial Africa and South America that have rarely been included in histories of this period. Illustrated not only with buildings, projects and plans, the book also includes portraits, paintings, diagrams, film stills, and exhibitions that show the diversity of architectural thought and production throughout the twentieth century. Although Georgia O’Keeffe’s two houses in New Mexico are essential presences in her paintings, their history had never before been detailed until the publication of Georgia O’Keeffe and Her Houses: Ghost Ranch and Abiquiu (Abrams $50), which Publishers Weekly finds “Beautifully designed and fascinating.” Quoting from the artist’s letters, Barbara Buhler Lynes and Agapita Judy Lopez compellingly recreate the visual reality of O’Keeffe and her homes. An essay by architect Beverly Spears describes the distinctive characteristics of adobe construction. Along with photographs made especially for this book showing the houses as they are today, there are photographs by major photographers of O’Keeffe at home, her paintings of the houses and the surrounding landscapes.

Of all so-called coffee table books, among the most useful are the ones that eventually ﬁnd their way into the kitchen, like Bouchon Bakery (Artisan $50) by celebrity chef Thomas Keller and pastry chef for the Thomas Keller Restaurant Group, Sebastien Rouxel. Keller goes back to his childhood for TKOs and Oh Ohs (his take on Oreos and Hostess’s Ho Hos) and his days as a young chef apprenticing in Paris, with baguettes, macarons, mille-feuilles, and “tartes aux fruits.” Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years reﬁning techniques through trial and error, and every page offers a delicious new lesson.

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HOLIDAY 2012 PRINCETON MAGAZINE

| 13

avid Sellers pulls open a narrow wooden drawer that makes a delicious clattering noise as it slides forward, as of many tiny, jumbled items clicking around inside. And there are many tiny, jumbled items – thin, matchstick-sized pieces of lead with raised figures on the ends. They are letters and numerals, commas and hyphens, lower-case and upper-case fonts ready to be assembled into a block of type, hand-rolled with ink and pressed onto a dampened piece of paper. This humble drawer is where the whole process of making a book by hand gets down to the fundamentals. There are not many people who do this kind of work commercially anymore, making a book by hand using lead type and antique presses that have all but vanished from the publishing world. But through his Hopewell-based workshop, Pied Oxen Printers, Sellers has been producing limited editions of contemporary poetry for the past few years. He designs, prints and binds books of such exquisite craftsmanship that you can only wonder why every book isn’t still made this way. Take, for example, Sellers’s most recent title, Letters Censored, which is actually just one poem taken out of poet Adrienne Rich’s oeuvre. It is a case study in the art of devotion. The cover of the book is bound with Belgian linen. A hand-sewn colored headband goes through the top and bottom of the book’s signature folds. The poem is printed in black ink using Garamond type on textured Somerset Bookwove paper, which was made at St. Cuthbert’s Mill in England. The two intaglio prints enclosing the text of the poem were drawn by New York artist Nancy Grossman on copper plates, and then etched, steel-faced and printed into the book. A glassine cover separates the prints from the text. And it’s large. At 13x17 inches, Letters Censored takes up most of a tabletop. It makes you get up out of a chair to open it and peer down at its stanzas. It is a posture perfectly suited to the occasion of reading a serious poem – and of reading it from a seriously crafted book. One hundred editions of Letters Censored were produced. It is the most expensive book in Sellers’ list of publications. It costs $3,500. “The books are very much about detailed design,” says Sellers, who is 60. “I like detailed work. Why go to the

trouble if you’re not going to make it well or create a design that is going to please you?” This commitment to detail runs through every undertaking. The letterpress studio, for instance, took seven years for Sellers and his three sons to finish building, and he’d been planning it for decades. “I make the book that I want to make, but I’m making it in collaboration with the poet and the artist,” he explains. “There needs to be harmony among the printing, artwork and book’s design and structure, and what the poet and the artist commissioned to do the art are trying to say. In the end it’s the book that I want to make, but it has to have that harmony. What I tried to do with this one poem is like taking a painting and mounting it and framing it in a way that really allows the viewer to see it in the best possible light. The typography and the overall design serve the purpose of presenting the poetry in conjunction with the artwork in the most respectful way.”

I make the book that I want to make but I’m making it in collaboration with the poet and the artist.

AN ARTISAN’S STUDIO

Sellers’s studio is meticulously, even artfully, arranged. A couple of stone Buddhas in various postures of repose are displayed on a wooden shelf that runs across the top of the room – “my spiritual advisors,” says Sellers. The type is assembled in cabinets at one corner of the room, including the fonts that are gathered and organized into what is known as a California Job cabinet. Five hundred years of printing has gone into the cabinet’s setup, such that the layout and trays of fonts would be recognizable to a book printer from another century. Six different presses are snugged into the small space. A book lover would swoon at the sight of them with their fulcrums and foot treadles and cast-iron features. But the utilitarian beauty is apparent to anyone, book lover or not. The two most prominent presses look like

something straight out of Charles Dickens’s London. The largest is a hand press made by Hopkinson & Cope in Finsbury, London. Sellers points out varied pieces that were cast and forged and welded together to make it, all of which he had to take apart and then reassemble to get the press into his second-floor studio. He is especially proud of its manufacturing date, gleaming in gold numerals across the front—1848. “There was a lot going on that year,” Sellers deadpans. “The French Revolution of 1848, for instance. I like that, because the printing press had a significant political impact on what was happening.” Various tools line the walls of Sellers’s studio—power saws to cut lead, mitres to execute borders, mortisers, hand rollers to apply the ink. All the equipment needed to enable Sellers to execute the very design that he sees fit for a particular project. Some of these instruments are quite rare, found only in museums or through online antiquing sites. “I had to be pretty tenacious in collecting the pieces of the puzzle,” Sellers explains. Still, he is clear that his goal with Pied Oxen Printers is to produce contemporary poetry books using only the most contemporary typography and book design elements. The fonts he chooses, for example, are either modern designs such as Palatino or Optimal or classic typefaces like Caslon and Garamond re-figured for the 20th century. Sellers chooses them with infinite care when he is working on a book. “With Adrienne, for example, she said her poem is really at the intersection of politics and intimacy. When she said that, something just clicked. I had to really think about that, about how the poem would sit on the page to represent that. It’s hard to know what it means in the abstract, but what it means here is whether I had to go to a larger typeface. If it was too large it would run the risk of shouting the poem at you and losing the intimacy. “The goal when I got started with Pied Oxen was to understand what were the better typefaces. What has withstood the test of time, what’s held up for legibility, for readability,” he says. “And also, you don’t want too much personality in a type. It shouldn’t be what the printer likes the most. It should be what the printer feels is appropriate to the text “With poetry, it’s not a block of type,” Sellers continues. “The shape of the poem is going to dictate how it appears on the page, even the size of the paper. There are all these problems that need to be HOLIDAY 2012 PRINCETON MAGAZINE

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solved—the typeface, the number of pages, the artwork, the size. These are all subjective elements that go into it.”

A LESSON WITH THE LETTERPRESS

Oddly, Sellers’s background is in monetary policy and public finance. He once worked for the city of Trenton, and then for a large American bank in New York doing risk management, a job he left several years ago. But in the back of his mind, he maintained an interest in print and a desire to make exemplary letterpress books. It was the idea of complete start-to-finish design that drove him. So what is the process serving the design? Sellers walks over to the Hopkinson & Cope press for a quick demonstration. Once a font is chosen, he assembles the letters and words into a metal frame called a chase. The type is held tightly in place with small brackets called quoins. The tympan and frisket are hinged together at one end of the press and hold the paper away from the inked chase. The chase contains just one page of type, meaning it will convey just one page of one book—and only one side. Once the tympan and frisket are closed, Sellers pulls firmly on a fulcrum on the press that squeezes the paper and the chase together. It is a carefully calculated gesture. That determines how long Sellers needs to “dwell” in this

position so that a perfect print results. “You want to drive the ink into the fibers of the paper to get that really rich, black transfer of the image or the type,” says Sellers. “The embossing you see is an aesthetic byproduct of the process. But you really are not trying to do that as much as trying to get the ink to drive into the paper and not just sit on top of it. The trick is taming all this cast iron and brass.” For a book of 100 editions, Sellers will need more than 100 impressions. Not all of them will be perfect impressions, so the extra will simply be rejected. From conception to completion, the process can take up to three years. “These editions are still very limited, but I like the idea of making multiples. There’s something more democratic about it. Then it’s not so much about precious objects,” says Sellers. “These books are meant to be read and to be looked at.” Currently most of Sellers’ books are bought by private collectors or for museum display or university collections. Several editions have landed at the Morgan Library and Museum in New York City. Others have gone to the British Library, the National Library of Ireland and the Bilbioteca Nacional de España. Princeton, where Sellers teaches a portion of a graphic arts class, has some, too. As does the Houghton Library at Harvard University, the library at Cambridge University, Brown University, Stanford,

Rutgers and Notre Dame, and many others. Locally, though, the editions will be available at Farley’s Bookshop in New Hope, Pennsylvania in a special display just for Pied Oxen Press. Sellers is not yet sure which of the books will be featured for retail. But it may be Unapproved Road, by Princeton poet Paul Muldoon, with intaglio prints by Diarmuid Delargy. Or Nightwatch: Fifteen Poems, by Bei Dao with calligraphy by Er Tai Gao and hanga woodcuts by Bill Paden. Or Melancholia, Etcetera, by poet Susan Hahn with intaglio prints by Charles Wells. The cost of these limited editions begins at $400 and ranges up to $3,500. Before completing his tutorial, Sellers pauses, resting his hand on the fulcrum of a letterpress machine. He wants to be clear about something, and so he says it again, almost as if he is imprinting his own image of Pied Oxen Printers on the discussion. As if it were another design that he wants to get just right. “The equipment does not dictate an antiquarian aesthetic,” he says, standing by the big Hopkinson & Cope. “I want to do something by hand that is contemporary. The poems are contemporary. The type is contemporary. The design is contemporary,” Sellers concludes. “The overall design and the typography and what you do with it is what determines whether it’s antique or not. This product is not.”

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| ART SCENE CONTINUUM CAPTURES FOND MEMORIES OF PAST PRINCETON PROJECTS by Linda Arntzenius When it comes to art in public places, Princeton has its fair share. The seated student with his bundle of books enjoying lunch by the news kiosk in Palmer Square and the newspaper reader seated by the walkway in front of the Princeton Battle Monument always elicit a smile. And then there’s all the wonderful sculpture accessible on the University campus where the most recent installation to turn heads (pardon the pun) is a monumental set of twelve zodiac animal heads outside the Woodrow Wilson School. At the intersection of Witherspoon Street and Paul Robeson Place is another massive piece of artwork for the public to enjoy: a 45 foot by 25 foot mural that pays tribute to three wellremembered and well-loved small and themed parks that sprang up and, for a time, graced the town landscape between 2002 and 2009. Continuum by Illia Barger was completed this spring on the side of the Terra Momo Bread Co. building at 74 Witherspoon Street. “When you undertake a large-scale project like this one, you have to be well-prepared,” says Barger of the mural that was twelve months in the planning but less than one month in the execution. Continuum is seen to best advantage from The Arts Council of Princeton building across the street. That’s as it should be, since the project was conceived by Arts Council Director Jeff Nathanson and Artistic Director Maria Evans as a way of preserving the memory of the three temporary sculpture gardens that once were located along Paul Robeson Place: Quark Park, Writers Block and the Herban Garden. Princeton residents were delighted by these collaborative nature/art/science installations, watching them take shape on land that has since been developed into townhomes. The Herban Garden, located right behind the site of the mural, was the ﬁrst to appear, the brainchild of local landscape designer Peter Soderman. Ostensibly a produce garden with herbs and vegetables grown for Terra Momo, it became a serene spot for locals to enjoy lunch. As Soderman had hoped, more than plants began to take root. Sculptures appeared and a second park began to take shape in Soderman’s mind. Writers Block, conceived of by Soderman and Princeton architect Kevin Wilkes, together with landscape architect Alan Goodheart, featured a series of “architectural follies” each designed by a Princeton architect in response to the work of a Princeton writer. For Quark Park, which followed, architects found inspiration in Princeton’s scientiﬁc community. Shortly after the Arts Council had decided on a mural as the best way to commemorate the parks, Maria Evans “found” the perfect artist for the project by happenstance. Although Evans had known Barger for years, mainly through Pantaluna, the artist’s online upscaled/upcycled art clothing line, she was unaware of Barger’s

20 | PRINCETON MAGAZINE HOLIDAY 2012

expertise as a muralist. In Frenchtown one day, enjoying lunch with her husband at an outdoor café, Evans spotted Barger and said hello. One look at Barger’s portfolio and the Arts Council knew they had found their artist. Continuum was sponsored by the Arts Council and Terra Momo Bread Company. Barger, who had not experienced the three

parks, began her research by talking with artists and architects who’d taken part and by viewing video of performances at Writers Block. She quickly discovered that the three spaces shared elements of nature and fun. “The bubbles in Continuum were inspired by glass bubbles in Quark Park and the mural gives viewers the perspective of a child looking up at bubbles blowing in a field.” The reflections Barger painted on the bubbles show aspects of the parks: sunflowers and sculptures in the Herban Garden and the entrances to Quark Park and Writers Block. As a fan of Pablo Neruda, Barger was particularly drawn to the Writers Block structure designed by Princeton architect Leslie Dowling as a tribute to the Chilean poet. Barger painted the project as an Arts Council’s Anne Reeves Artist-in-Residence for five weeks this spring. You may have seen other public murals by her hand: Winds of Change, commemorating the first public reading of the Declaration of Independence, at 23 South Warren Street in Trenton; Poppies in the Capital Health Hospital just off I-95 in Hopewell, or Fruit du Jour in the Stockton Inn. She’s built quite a following in New Jersey and New York for her large-scale paintings and murals, the largest of which is 150 by 35 feet, her Underwater Sea,

(OPPOSITE) Illia Barger, Continuum, 74 Witherspoon St., (BELOW) Poppies, Capital Health. Photos courtesy Arts Council of Princeton.

(RIGHT) Ai Weiwei, Circle of Animals/Zodiac Heads, Scudder Plaza in front of Robertson Hall, Princeton University. Photo by Andrew Wilkinson.

in Brooklyn at the site of a children’s day-care center. Barger is undaunted by the magnitude of such undertakings. “On the contrary, I love it,” she says. ‘I’ve always understood my human scale to be somewhat diminutive and I like an environment that I can be enveloped by.” Even her paintings are on a large-scale. For her flower paintings she takes on the perspective of a honey bee (for a time Barger kept bees until they were swept away in one of the three floods she’s experienced on the Delaware). “Imagine coming in to land on a flower, on an incredible platter of nectar, being surrounded by scent and color,” she says. “I try to shrink viewers to the scale of a honey bee, to let them share some of that sense-enveloping experience.” Barger likes to put viewers into new contexts. “We are used to holding a flower in our hands, but imagine being held within a flower, a flower so large that you can go inside--all your senses would be piqued.” Barger (her name, Illia, incidentally, was inspired by the charismatic character played by Melina Mercouri in the 1960 film Never on Sunday, the last movie her mother watched before going into labor) grew up in Carversville, Pa. and now lives in Stockton where she works from her home studio on the river Delaware. Trained at New York’s Cooper Union School of Art, where she gained a B.F.A. in 1985, she has had solo shows at the Morpeth Gallery in Hopewell, The

Gallery at Mercer County Community College, and Riverrun Gallery in Lambertville as well as group shows at the Open Space Gallery in Frenchtown among other venues in Pennsylania, New Jersey, and New York City. Her talents have been showcased in several department store windows in New York City. Recent work investigates the subtle layers of color and hue found in her human-scale paintings of magnified flowers. “One day last spring after working on the mural and the three-dimensional housing for air that is the bubble, I went home to discover my lawn was full of dandelion clocks. I painted a 7 by 5 and-a-half-foot painting of a dandelion with all of its seeds like tiny umbrellas ready to take off into the world. I love what I do,” says the ebullient artist. The Anne Reeves Artist-In-Residence program brings painters, photographers, ceramicists, dancers, musicians, theater artists, literary artists, and inter-disciplinary artists to The Paul Robeson Center for the Arts for three, six or twelve month sessions. Besides workspace and access to performance and/ or gallery space, artists have an opportunity to interact with the community through workshops, classes, exhibitions, performances, and public art projects appropriate to the artist’s particular medium. The first artist-in-residence was award winning playwright Charles Evered in 2008. Artists-in-Residence work in various ways with

the Princeton community. Current Artist-inResidence, Efrat Kedem, who features in the Arts Council’s exhibition, The Fertile Crescent, worked with local school children. For more on the Arts Council of Princeton, visit: www.artscouncilofprinceton.org; for more of Barger’s work visit: www.illiabarger.com.

OTHER AREA EXHIBITS Princeton University Art Museum on the university campus. Root & Branch examines branching forms in the history of art and science through November 25. The Fertile Crescent: Gender, Art, and Society features contemporary feminist artists of Middle Eastern heritage through January 13, 2013. Circle of Animals/ Zodiac Heads, 12 monumental sculptures by Ai Weiwei will be on view at Scudder Plaza in front of Robertson Hall, home of the Woodrow Wilson School at Princeton University through next July. For information and hours, call 609.258.3788 or visit: http://artmuseum.princeton. edu/exhibitions.

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| CULTURAL EVENTS

NOV. 25

DEC. 10

DEC. 13

M A R K YO U R

CALENDAR

M U S I C | B O O K S | T H E AT R E | L E C T U R E S | S P O R T S

DEC. 10

NOV. 17

FRIDAY, NOVEMBER 16 7PM Princeton University men’s basketball vs. Rutgers; Jadwin Gym, Princeton University.

SATURDAY, NOVEMBER 17 8PM Princeton’s Famous Triangle Show (kickline included!); McCarter Theatre Center (also on Sunday, November 18 at 2PM)

8PM, A live performance by Cirque Chinois, the National Circus of the People’s Republic of China; The State Theatre of N.J., New Brunswick.

SUNDAY, NOVEMBER 18 4:30PM The Princeton Symphony Orchestra’s brass quintet performs a lively program of music from England, France, Germany, and the United States; Institute for Advanced Study, Princeton.

FRIDAY, NOVEMBER 23 1PM American Repertory Ballet performs The Nutcracker; McCarter Theatre Center (through November 25). 4:45 - 6PM Palmer Square Christmas Tree Lighting. hockey vs. Ohio State; Hobey Baker Rink, Princeton University.

SATURDAY, NOVEMBER 24

TUESDAY, NOVEMBER 27

10AM - 9PM Grounds for Sculpture

7 - 9PM New York Times best-selling author Lee Woodruff, discusses her novel, Those We Love Most, about marriage, family, and the aftermath of sudden tragedy; Princeton Public Library.

dresses-up the park with thousands of Christmas lights for their “Winter Wonders” celebration; Grounds for Sculpture, Hamilton Township.

NOON - 3PM Visit with Santa Claus and

7:30PM Legendary singer-songwriter Bob

enjoy live holiday entertainment; Palmer Square (every Saturday and Sunday afternoon through December 23).

Dylan performs at the Wells Fargo Center in downtown Philadelphia.

SUNDAY, NOVEMBER 25

MONDAY, NOVEMBER 19

8PM Folk-rock singer Ray LaMontagne performs at The Wellmont Theatre; Montclair, N.J.

TUESDAY, NOVEMBER 20 7:30PM War Horse, the acclaimed drama from

NOV. 23

7PM Princeton University women’s ice

2PM Learn how to perfectly pair wine with chocolate in this instructional wine tasting class. Each participant is supplied with their own box of gourmet chocolate; Crossing Vineyards and Winery, Washington Crossing, PA.

THURSDAY, NOVEMBER 29 7 - 9PM Deirdre Kelly, dance critic for The Globe and Mail in Toronto, offers a backstage history of the dancer when she discusses her book Ballerina: Sex, Scandal, and Suffering Behind the Symbol of Perfection; Princeton Public Library.

SUNDAY, DECEMBER 2 11AM Tour the ofﬁcial Governor’s mansion at the Drumthwacket Foundation’s Holiday Open House; 354 Stockton Street, Princeton.

the National Theatre in London, arrives at Philadelphia’s Academy of Music.

MONDAY, NOVEMBER 26 8PM Princeton University’s free public

5 - 7:30PM Tour the 13 galleries (all

7:30PM Rutgers men’s basketball vs. Boston

lecture series presents author and New York Times columnist, David Brooks; McCosh Hall, Princeton University.

decorated for the holidays), at Morven Museum’s “Festival of Trees Preview Party”; 55 Stockton Street, Princeton.

University; The Rutgers Athletic Center (RAC), New Brunswick.

PRINCETON MAGAZINE HOLIDAY 2012

NOV. 23

DEC. 8

DEC. 5

SATURDAY, DECEMBER 8 NOV. 16

5:30PM McCarter Theatre Center presents A Christmas Carol (through December 28).

7PM The Bravura Philharmonic Orchestra performs a holiday concert at the Princeton Alliance Church; 20 Schalks Crossing Road, Plainsboro.

2 - 4PM Celebrate the 100th anniversary of Woodrow Wilson’s election as President of the United States with a walking tour of places in Princeton that were a signiﬁcant part of Wilson’s life as a student, faculty member, and University President; The Historical Society of Princeton.

SUNDAY, DECEMBER 9 2 - 4PM “Holidays in the Village” featuring live music, crafts, a visit with Santa Claus, and a holiday tree lighting; Weeden Park, Lawrenceville. 2 - 5PM The John Barry Group performs

7:30PM Westminster Choir College

at Hopewell Valley Vineyards for “Jazzy Sundays” (every Sunday through December); Hopewell Valley Vineyards, Pennington.

performs their annual Winter Concert; Rider University, Lawrenceville.

MONDAY, DECEMBER 10

MONDAY, DECEMBER 3

TUESDAY, DECEMBER 4 10:30AM - 2PM Attend a holiday baking class with Chef Christopher Albrecht. This event is part of Eno Terra’s “Cooking Through The Seasons” series; Eno Terra, Kingston.

WEDNESDAY, DECEMBER 5 8PM “Holiday Hits” with pop-rock icon Kenny Loggins; State Theatre of NJ, New Brunswick.

FRIDAY, DECEMBER 7 7 - 8PM The Lewis School’s “Tree of Light Celebration” featuring a silent auction, musical entertainment, gourmet foods and the lighting of their holiday tree. Proceeds beneﬁt The Lewis School’s scholarship fund; 53 Bayard Lane.

5 - 6PM Palmer Square’s Annual Chanukkah Celebration.

SATURDAY, DECEMBER 15 4PM The Princeton Symphony Orchestra’s Holiday POPS! concert featuring the New Jersey Tap Dance Ensemble’s rendition of March of the Wooden Soldiers; Richardson Auditorium, Princeton University.

SUNDAY, DECEMBER 16 4PM “Winter Wonderland” concert performed by the American Boychoir; Richardson Auditorium, Princeton University.

FRIDAY, DECEMBER 21 7:30PM The State Ballet Theatre of Russia performs highlights from Tchaikovsky’s most inﬂuential ballets; Count Basie Theatre, Red Bank. *(PHOTO)

5:30 - 7:30PM Womanspace of Mercer

TUESDAY, DECEMBER 25

County presents “Communities of Light: Illuminating the Night to Raise Awareness of Domestic Violence and Sexual Assault”; West Windsor Senior Center.

1PM Reenactment of General Washington

7:30 - 9:30PM The Shakespeare Theatre of New Jersey presents Something Merry This Way Comes; 36 Madison Avenue, Madison.

WEDNESDAY, DECEMBER 12 7:30PM Candlelight Service of Lessons and Carols; Princeton University Chapel.

THURSDAY, DECEMBER 13 7:30PM Bucks County Playhouse performs It’s a Wonderful Life: A Live Radio Play; 70 South Main Street, New Hope.

8PM “An Evening of Readings and Carols”

8PM The iconic rock-group The Rolling

presented by Westminster Choir College; Princeton University Chapel.

Stones perform at the Prudential Center; Newark, NJ.

and his troops crossing the Delaware River on Christmas Day. Related activities from 11AM-3PM; Washington Crossing Park.

WEDNESDAY, DECEMBER 26 7:30PM The chilling musical Jekyll & Hyde explores the battle between darkness and light. Starring Tony Award nominee Constantine Maroulis; Forrest Theater, Philadelphia (through January 2, 2013).

MONDAY, DECEMBER 31 6PM Revelers of all ages gather to light a traditional Scottish New Year’s Eve bonﬁre. The bonﬁre will be followed by an indoor celebration featuring live music, hot cocoa, and cakes. This event is sponsored by the Lawrence Historical Society; The Brearley House, Lawrenceville.

HOLIDAY 2012 PRINCETON MAGAZINE

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From Fancy to Fashion

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One Barn at a TimE Time By By Ilene Ilene Dube Dube

PHOTOGRAPHY BY ANDREW WILKINSON

Saving America’s Agrarian Past,

holiday 2012

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PHOTOGRAPHY BY ANDREW WILKINSON

Alexander Greenwood (left) and Elric Endersby founded New Jersey Barn Company in 1980. (New Jersey Barn dog Remus is pictured on preceding page.) Their fascination with architectural history led to a business that serves clients from Steven Spielberg to Bill Murray. New Jersey Barn offices are filled with models and plans to help rebuild barns Greenwood and Endersby salvage.

PRINCETON MAGAZINE hOlIdAy 2012

he traffic on Route 31 in Ringoes is roaring, but once you enter the little lane under a sign for New Jersey Barn Company, the noise softens and you go back in time. There are vintage green Chevrolet pickup trucks with the New Jersey Barn Company logo, and sheep graze on the rolling 15 acres. The farm buildings, too, suggest a pre-industrial era. In a white stucco building, a former tavern, an antique sign on the back porch says “Office Upstairs,” but when you peer through the screen door and see a kitchen, you can’t help wondering if the sign is informational or ornamental. Are you in the right place? A white-haired Elric Endersby greets you and leads you into a wood-furnished room where, on a warm September day, a fire is blazing. “Do you live here?” you ask. “Oh, no,” says Endersby, who has residences in Ewing and the Dominican Republic, and introduces his long-time business partner, Alexander Greenwood, a Harbourton resident, and a yellow lab named Remus. Endersby and Greenwood started New Jersey Barn Company in 1980 when, as they say, “We were much younger.” You attempt the math -- two men starting a business in their late 20s, 30 some odd years later—yet they look strong enough to raise a barn or two. Endersby is 66, Greenwood 62 (“and Remus is 7,” adds Greenwood). Both men are fascinated by local history, especially architectural history. They bought the tavern and surrounding property from a chicken farmer in 2000, and learned it was built between 1737-1740. The tavern keeper was John Anderson, head of the local militia. We are looking out the window at sheep because Endersby and Greenwood lease pasture land to a farmer in the Sourlands. “We’ve also had cattle here,” says Endersby. The land is the missing part of a contiguous parcel preserved by D&R Greenway Land Trust, and New Jersey Barn Company is in the beginning stages of preserving this connecting piece. To restore the building, Greenwood and Endersby dropped the ceiling, peeled away paneling, and established molding profiles from “ghosting” on the walls. “We like detective work,” says Endersby. The five-paneled doors came from an 18thcentury house that had fallen down. A room on the other side of the

center hall is filled with small wooden models of more than 100 barns they have disassembled. These are, essentially, maps to help document how the barns will be put back together. Upstairs, the offices are filled with books and files of drawings with measurements and plans for reassembling the barns. When developers take over farmland, New Jersey Barn Company comes to the rescue, saving historic structures and Colonial-era wood -- the forests that supplied that wood no longer exist, they point out. Once documented and disassembled, the structures go into storage until the right client comes along.

CLOSE ENCOUNTERS WITH STEVEN SPIELBERG One of New Jersey Barn’s more highprofile clients is Steven Spielberg, who had a residence built in the Hamptons from an old New Jersey barn. Artist and filmmaker Julian Schnabel had New Jersey Barn salvage a building that would have become his studio, but was ultimately denied the variance he needed (ironically, the barn was reconstructed a mile away for another client). Other clients have included Larry David and Bill Murray. The men scratch their heads, trying to call up a few. “If there are names I can remember I’ll drop them,” says Greenwood. They supplement each other’s failing memory. “We’ve been partners for so long we have to finish each other’s sentences – or they wouldn’t get finished,” jokes Endersby. These days, business has expanded to the Dominican Republic, where Tragaluz, a subsidiary of New Jersey Barn Company, is building structures in the vernacular style of the Dominican Republic. Also in the works is a pilot for a TV series that is something like This Old Barn.

STEEPED IN HISTORY Endersby has had a passion for old houses since his childhood in Princeton. He made drawings, models, even collected miniatures. With dreams of becoming an architect Endersby studied architectural history and fine arts at Trinity College, but became more interested in the history. Returning home, the long-haired, bearded young man wandered into Bainbridge House – it had been the library during his childhood, but had

since become home to the Historical Society of Princeton – fascinated by a door restoration project. He left with an assignment: to collect oral histories. Thus began the Princeton History Project, a non-profit organization Endersby founded separate from HSP. As a self-described “brash young man,” he did not want to report to a board (although he served on that board for a good number of years). Five years later, Endersby and friends launched The Princeton Recollector, a monthly journal of local history with subscribers in 48 states. They dedicated themselves with no pay, working brutally long hours while also holding day jobs. Endersby worked as a teaching assistant at Livingston College, was a guinea pig at Bristol Myers-Squibb and wrote a column for The Princeton Packet, “Princeton Yesteryear.” “We weren’t driving new cars or wearing new clothes, but that is so unimportant compared to loving what you’re doing,” he says. Meanwhile, Greenwood, an Abington, Pa., native who’d studied sociology at Rider University, had been restoring old houses, including Glencairn, now a B&B, with Clifford and Stephen Zink. It had an old barn that collapsed, so they looked through the Princeton Recollector and relocated one from a farm in Dutch Neck, where Endersby had been living. They re-erected it in a two-day barn raising, followed by a barn dance. When the project was over, a friendship had sparked. Greenwood and Endersby reminisce how they had felt so fulfilled pouring themselves into the project, they were saddened when it was over. Having seen many other barns available, they decided to pursue their love of historic architecture, carpentry, and restoration. Greenwood’s interest was in early farmhouses, mills and churches. “A lot of what we do is design additions to old houses,” says Greenwood. They use architects with a familiarity with 18thcentury structures. “Many of the buildings we moved got turned into houses, and we provided the design, using Christopher Pickell, a licensed architect, to do schematic design. He has CAD [computer assisted design] capability.” After college, Greenwood had worked in an architecture office and realized his interest was more in traditional buildings. With New Jersey Barn Company, he says, he knows more about clients’ buildings’ holiday 2012

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A wagon house from Sergeantsville rebuilt on Cherry Valley Road in Hopewell Township, with a home office on the upper level and a mechanic shop on the first floor. Photo by Paul Rocheleau.

history than many architects. “Working on Glencairn, a long-neglected property, was the best post-undergraduate training we could have,” says Greenwood.

POOLHOUSES AND RESTAURANTS AND STUDIOS It was when Endersby and Greenwood sold the barn to Spielberg in 1986 that they were finally able to give up their day jobs and make New Jersey Barn Company a full-time business. Since then, they estimate they have rebuilt more than 150 structures. Construction and design projects have been in New York, Montana, Texas, Colorado, North Carolina and California. Clients in the Hamptons, Martha’s Vineyard and Nantucket were especially interested in repurposed barns for pool houses, antique cars, restaurants and artist studios. There was less interest in New Jersey. “New Jersey was settled by people from different building traditions,” says Endersby. “Glencairn was built by the Dutch in 1697, and the property was bought by the English, who added on to it. New England, for example, was settled by only one ethnic group, so central New

PRINCETON MAGAZINE hOlIdAy 2012

Jersey has more diversity in architectural forms.” With all that they’d learned, Endersby and Greenwood wrote two books: BARN: The Art of a Working Building (HoughtonMifflin, 1992) and BARN: Preservation and Adaptation (Universe, 2003). Once the TV series is underway, they plan to do a companion book. Sometimes they will disassemble a barn and store it for decades before finding a client. One house disassembled in 1983 is still in storage. In 2005, they reassembled a barn by hand to serve as the visitor center at Howell Living History Farm, and 13 years ago they disassembled a barn at Rockingham they will soon put back together.

RE-INVENTING THE BARN BUSINESS By the mid 2000s, the business had many projects going, with up to 20 employees and interns taking down barns and doing consultation work. Then the Great Recession brought everything to a grinding halt. “We had five or six shovel-ready projects, when there was an economic tightening and people stopped building,” says Greenwood. “We thought

our clients had plenty of money -- their projects had been second houses, guest houses, caretaker cottages – but they were also on a budget and we had to cut back overhead. People didn’t want to be conspicuous in building, so we had to reinvent ourselves to keep up.” They kept afloat with municipal jobs: Disassembling and reassembling a barn, building a wagon house and disassembling and reassembling a school house for the Schenck Farm, a historic site, in West Windsor. This project appealed to their fascination with history. In the restored barn, retired farmers would gather and share stories, reminiscing about events surrounding Orson Welles’ broadcast about Martians landing in nearby Grovers Mill. Endersby and Greenwood have also taken down barns and a schoolhouse to rebuild for Monroe Township, and will rebuild a barn and wagon house for Millstone Township. In Cranbury and Readington, they moved barns from one side of the road to the other. New Jersey Barn has its sights set on restoring the barn at the Historical Society’s Updike Farm. Although the partners are reluctant to say much about the TV show – the producer is still seeking sponsors –

Clockwise from top right: Seawife Antiques in Barnegat Light, originally in an old schoolhouse building, gained new space with a barn from Pennington; Parsonage Schoolhouse in Dutch Neck, designed in collaboration with Kevin Rasmussen, A.I.A., and Back to Nature Landscape Associates; Clover Hill Barn in Bernardsville is a pool house; Schenck Wagonhouse, Dutch Neck; a barn from Neshanic Station rebuilt in Sonoma, California.

holiday 2012

PRiNCEToN MaGaZiNE

| 33

PHOTOGRAPHY BY ANDREW WILKINSON

New Jersey Barn Company has expanded to the Dominican Republic, where Tragaluz, a subsidiary, is building structures in the vernacular style of the region. Drawings by Endersby.

Endersby describes it this way: “We show young men looking at barns, and we pass the torch, teaching people what we know in 10 episodes. It combines history, architecture, and different projects.” Shooting has taken place in the past year. Tentatively titled “Barn Struck,” the narrator in the promo piece describes barns as part of “America’s iconic agrarian past, a vital part of American history that if not saved will be lost forever.” One of the young men describes Endersby and Greenwood as “in this for the love of it, whether it makes money or not.”

PRINCETON MAGAZINE hOlIdAy 2012

FROM RINGOES TO THE TROPICS Endersby, an avid swimmer, has been going to the Dominican Republic since 1984, where he enjoys the beach and golf courses. He has been investigating the vernacular architecture, photographing and drawing it, and owns a home. He befriended resort developers, and convinced them to design the beach club, bungalows, changing rooms and clubhouse in a form that reflects the local culture, with perforated wooden doors and window transoms, known as tragaluz. It provides an opportunity for local craftsmen to

hone their skills installing traditional woodwork, using locally available products. Endersby’s own home was built this way. He spends up to three months of the year in the Dominican Republic, and hopes to spend even more time. “I would rather be looking at fireflies in January than shoveling snow.” What if they run out of barns? “Not in our lifetime,” says Endersby.

The 1787 Burroughs house originated in Hopewell. New Jersey Barn Company was happy to be able to find a new location for it in Hopewell.

holiday 2012

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American Repertory Ballet’s

Nov. 23-Dec. 23

McCarter Theatre Princeton, NJ

Hamilton Stage for the Performing Arts Rahway, NJ

A one hour family presentation

Patriots Theater at the War Memorial Trenton, NJ

Algonquin ARTS Theatre Manasquan, NJ

State Theatre

New Brunswick, NJ

Photos by Leighton Chen and George Jones

with live orchestra and choir

ARB’s Nutcracker Season is sponsored in part by Covance Foundation.

Information: 732.249.1254 arballet.org/nutcracker American Repertory Ballet’s programs are made possible in part by funds from the New Jersey State Council on the Arts/Department of State, a Partner Agency of the National Endowment for the Arts

Official Airlines of American Repertory Ballet

PRINCETON MAGAZINE HOLIDAY 2012

he year 2012 marks the 200th anniversary of Charles Dickens’s birth, and celebrations of his life and work are being held worldwide. Dickens (1812-1870) produced 15 novels that introduced nearly 1,000 characters. As the year comes to an end, it seems appropriate to consider one of his most beloved books, and one of the most beloved books of the holiday season. “I have promised at the end of the year, if all go [sic] well, to read the Christmas Carol to the Town Hall full of working people,” Dickens wrote to his friend, the philanthropist Angela Burdett-Coutts, in early January of 1853. “If there were any hope of your seeing them, I think I could assure you one of the most remarkable sights that this country could produce,” As A Christmas Carol is played out every year at holiday time in theaters, movie houses, that “remarkable scene” (and sound) is, no doubt, the sight of men, women, and children mopping up their tears as they hear—for the first time or the thirtieth—the story of Ebenezer Scrooge’s breathtaking, overnight metamorphosis, from curmudgeonly misanthrope to ebullient sharer of Christmas joy. It’s a short book—less than 30,000 words—but it packs a resounding punch. At the turn of the 20th century it was believed to be the second most mo st-r - ea -r eadd book bo ook o of of all all time, t me ti m , second seco se cco ondd only onl nlyy to t tthe he B i le ib le.. most-read Bible. Writ Wr itter Lee Lee Sandiford San ndi d fo ford r suggests rd sug u ge gestts that th hat it’s iit’ t s noo coincidence t’ coi oinc n id nc iden ence cee Writer

PRINCETON PRIN NC CETO ETON MAGAZI MA MAGAZINE AGAZ AZI A AZ Z NE HOLI HO HOLIDAY OL DAY A 2012

thatt any number of people may find themselves thinking that abou ab o the “odd” fact that they received a turkey from their ou about boss ss at Christmas. boss A “Year of Dickens,” is being celebrated by the The Free e Library of Philadelphia, which is home to a remarkable Free coll co llee ll collection of Dickensiana. The current exhibition is devoted D too Dickens’s passion for the theater, and features rare pllay playbills, letters, and memorabilia reflecting Dickens’s “llif ie “lifelong relationship with the world of theatre.” Curators desc de s sc describe him as “a theatrical personality inclined to wear b ig colors and flashy items,” and Dickens scholar John br bright G av Gl a Glavin confirms Dickens’s love of the theater, noting that thro th ro throughout his life, “Dickens paid fierce, unremitting atte at tenn attention to other people’s plays and to other people’s ppeerf performances.” Dickens’s description of a “most rema re m remarkable sight” elicited by his own reading of A Chr Ch Christmas Carol reminds us that he himself was, perhaps, his own o best interpreter. Among Firestone Library’s his hold ho d holdings on Dickens is “a facsimile of the author’s prom m prompt-copy” of “the public reading version” of Ch A Christmas Carol. “He worked as hard at the presentation h works, and of himself, as he did at his writing and off his edit ed itii it editing,” writes Smiley. While he staged many performances with his family and friends in his living room at Tavistock House, and soom sometimes referred to as “The Smallest Theatre in the Wo or World,” curators at the Free Library of Philadelphia note that he “performed, with his amateur troupe on professional that s ag as well, and held an enormous fascination with the st stages thea th eaa and performers.” Playbills in the Philadelphia theatre exhi ex hii announce “three performances every night” and exhibit prrov o provide remarkably detailed descriptions of each scene.

Dickens originally called his story, A Christmas Carol in Prose: Being a Ghost Story of Christmas. It came to be known, of course, as A Christmas Carol, or sometimes, just Scrooge. Dickens wrote the story in only six weeks, beginning in October 1843 and ending in time for Christmas publication. “Never had he worked before with such furious energy and enthusiasm, with so much laughter and so many tears,” writes J.B. Priestly in his biography of Dickens. In The Man Who Invented Christmas (subtitled, “How Charles Dickens’s A Christmas Carol Rescued his Career and Revived our Holiday Spirits), Les Sandiford recounts the circumstances surrounding the book’s publication. The Princeton Public Library owns a copy of this “classic about a classic,” along with various versions of the story rendered for children and adults over the years in print, on film, and in sound. The library’s copy of Priestley’s Charles Dickens and his World bears a very Princeton phenomenon: someone has corrected (in green ink) a photo caption, and rather than “Dickens with his family and friends in 1857,” we are told that the photo is of “The Cast of Frozen Deep including Wilkie Collins (kneeling with head in hand) and daughter Kate.” More esoteric treatments of A Christmas Carol may be found in Princeton University’s Firestone Library, where typing in “Charles Dickens” to do a catalog search draws so many hits that you almost imagine you can see smoke emanating from the hard-working computer. Firestone holdings range from Hearing the Gospel Through Charles Dickens’s“A Christmas Carol,” to an 1914 volume with the formidable title, Charles Dickens in Chancery, being an account of his proceedings in respect of the “Christmas carol” with some gossip in relation to the old law courts at Westminster. Translations of A Christmas Carol at Firestone include an 1844 Dutch edition; a Hungarian edition published in 1907; and a 1955 volume of Christmas stories told in Japanese. “What makes A Christmas Carol work,” says author Jane Smiley writing in a Penguin Lives biography of Dickens, “is the lightness of Dickens’s touch. Instead of hammering his moral points home, as he does in Martin Chuzzlewit, he is content (or more content) to let his images speak for themselves.” Details, “both picturesque and thematically evocative,” are, she observes, “conveyed without any overbearing tone of self-display.” Close to home during this holiday season, the venerable Morgan Library in Manhattan is displaying an original manuscript of A Christmas Carol, and has digitized the entire volume for online viewing. Sandiford describes the Morgan’s “substantially marked-up” copy as much more than a historical artifact. Besides being “careful and demanding of himself,” Dickens’s attention to detail “placed demands on other players in the publication process. Once such a manuscript was submitted to the publisher, it would become a poor printer’s task to decipher the ink-blotted annotations of the author.” Although the Morgan also holds the manuscripts of two of Dickens’s later Christmas books, The Cricket on the Hearth and The Battle of Life, curators acknowledge that neither of them achieved the popularity of A Christmas Carol. Reenactments of Dickens this year include productions

of The Night Before Christmas Carol, by Elliot Engel, at various performing arts centers across the U.S., with actor Davd zum Brunnen portraying Charles Dickens, as well as “17 familiar characters; giving personal, social, and historical context to the ghostly classic, A Christmas Carol.” If you happen to be in England this month, there will be a “dramatised” reading of A Christmas Carol “in aid of Birmingham St. Mary’s Hospice.” For Princeton area residents, of course, there is the McCarter Theatre’s annual production of A Christmas Carol, which the New York Times described as “a must-see” holiday tradition. Performances this year run from December 2 through December 28; call 609.258.ARTS (2787). Whatever the venue, “The Cratchit family in the Carol are always a delight,” wrote Dickens, again to Angela Burdett-Coutts in an 1858 letter. “And they [the audience] always visibly lie in wait for Tiny Tim.” In addition to loving the Cratchits, many fans of the 1951 film version of A Christmas Carol starring Alistair Sim, lie in wait for the scene near the end when a reformed, but still embarrassed Scrooge goes to visit his nephew. Taking his hat and cane at the door, the maid gives the old man the slightest, but most reassuring nod, as if to encourage him to join the festivities. The name of the actress who so wonderfully embodies the part is, apparently, unknown; more than one online discussion has attempted to determine her identity. “At Home on the Stage: Charles Dickens and the Theatre” continues at the Free Library of Philadelphia through Friday, January 4, 2013. The library is located at 1901 Vine Street, between 19th and 20th Streets on the Parkway. For more information visit freelibrary.org/dickens.

HOLIDAY 2012 PRINCETON MAGAZINE

| 41

Princeton

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Brothers tear drop crown fedora, $198; opening soon on Palmer Square East, Princeton 3) The Craft of the Cocktail by Dale DeGroff, $21.87; amazon.com 4) Pottery Barn set of 4 mustache stirrers, visit store for prices, MarketFair, 609.419.0099 5) Tiffany & Co. Paloma’s Groove™ money clip, $175; 5th Avenue, NY, NY 212.755.8000 6) Nick Hilton Princeton pure Italian silk, woven paisley tie, California by Robert Talbott, $145; 609.921.8160 7) Pottery Barn car cocktail shaker, $69; MarketFair, 609.419.0099 8) Nick Hilton Princeton black calf gloves with cashmere lining, hand sewn in England by Dents, $205; 100% cashmere scarf, woven & ﬁnished in Italy, $265; 609.921.8160 9) Tuscan Hills, Colle Vilca Ice Stopper Collection by Angelo Mangianotti, ice bucket $215; double old fashion $49; old fashion $54; water glass $54; 609.921.9015

48 | PRINCETON MAGAZINE

HOLIDAY 2012

| HOLIDAY 2012

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TO THE CRANBERRY ur flavor does not vary. you sauce the meat, yo , eet sw d an r sou th Bo erry! joy—O marvelous cranb Retiring, coy, yet full of

O MARVELOUS

CRANBERRY! NEW JERSEY’S SUPERFRUIT BY LINDA ARNTZENIUS RECIPES AND PHOTOS COURTESY OF OCEAN SPRAY CRANBERRIES, INC.

PRINCETON MAGAZINE HOLIDAY 2012

hey’re tart. They’re tangy. And most people couldn’t imagine a Thanksgiving meal without them. But love them or leave them, there’s no denying the cranberry is downright good for you. Julia Child called it the “crimson condiment” and served it as a chutney “tart and sweet, with a touch of heat,” with all kinds of cold meats, but especially with turkey. Child cooked the fresh berries with apple, lemon zest, orange juice and a touch of cayenne pepper; variations of her recipe are made in kitchens across the country every November. Today, the cranberry is called a “superfruit” because of high levels of nutrients and antioxidants thought to benefit the immune system. Take a sewing needle and some dental floss and string a bunch of fresh berries together with popped corn and cinnamon sticks, et voila: a festive garland and fun project to do with kids. Adults may prefer their cranberries juiced as in the cocktail Carrie Bradshaw and her Sex and the City pals made fashionable in the 1990s. South Beach, Florida bartender Cheryl Cook is credited with inventing “The Cosmopolitan,” by adding equal parts Triple Sec, Roses Lime, and cranberry juice to Absolut Citron. Research has shown that cranberries contain high concentrations of flavonoids, which, much like red wine, are touted as promoting good circulation and a healthy heart. According to leading cranberry producer

Ocean Spray, it takes 4,400 cranberries to make one gallon of cranberry juice. Ocean Spray reports that three quarters of Americans serve store-bought cranberry sauce at Thanksgiving—over 5,062,500 gallons of jellied cranberry sauce, roughly equivalent to a can for every family in the nation—rather than homemade sauce. Surprising when you think how easy it is to make your own and how much fun it is to watch the berries pop in the pot and smell the aroma of added sweeteners and spices. As Thanksgiving Day approaches, bags of fresh berries start to appear on local supermarket shelves. For the rest of the year, they are found processed as juice, sauce, jam, or sweetened and dried. Four hundred million pounds of cranberries are consumed by Americans each year, twenty percent of that during Thanksgiving week.

GENERATIONS OF NJ GROWERS Chances are that some of those berries come from the Pinelands farm that Bill Haines, Jr. and his family have run for four generations. Haines is the owner and CEO of Pine Island Cranberry Company and his roots connect to 120 years of family history in the region. For a time, Haines served on the Board of Directors at Ocean Spray and he’s a former mayor of Washington Township. As a member of the Burlington County Board of Chosen Freeholders, Haines helped expand the county’s Farmland and Open Space Preservation programs and created

a Parks Department, preserving over a thousand acres and developing six parks in the county. Cristina Tassone has been taking care of Haines’s cranberry bogs for almost six years. As Pine Island’s Integrated Crop Manager, Tassone carefully oversees the well-being of all the bogs, assessing nutrition levels, managing the water, and controlling any pests, diseases, and weeds that might be harmful to the precious crop. This year, a Labor Day rainstorm damaged the sensitive bogs and dams. Nonetheless, Tassone reports that the harvest went well even if it took several weeks of working seven days a week to ensure that the dams and bogs were in good enough shape to get started. During the short harvesting period, which generally runs between mid to late September and the end of October, everyone on the farm pulled together. “Even with all of the damage, we were able to get the bogs ready in time and able to break a record for number of barrels harvested,” says Tassone, for whom cranberry growing is a lifestyle choice. “We do whatever the cranberries need. We are there no matter what—holidays, during day, at night.” Tassone never tires of eating cranberries, anyway they come. During the harvest season she eats them raw with honey and if she’s not drinking cranberry juice, she’s munching on Craisins Trail Mix or eating the dried cranberries that Ocean Spray calls “craisins” in a salad. “I enjoy working with a crop that’s so unique,” says Tassone.

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CRANBERRY GORGONZOLA APPETIZER TART 1 refrigerated pie crust (from 15-ounce package), room temperature 8 ounce package cream cheese, softened 1 /2 cup crumbled gorgonzola cheese, room temperature 2 tablespoons milk 1 large egg, lightly beaten 1 cup Ocean Spray® Fresh or Frozen Cranberries, chopped 2 tablespoons chopped green onions 2 tablespoons chopped pecans • Heat oven to 450°F. • Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. • Trim excess pie crust even with top of pan. • Bake 9 to 11 minutes or until light brown. • Cool 10 minutes. • Reduce oven temperature to 375°F. • Combine cream cheese and gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. • Beat in milk and egg until well mixed. • Gently stir in cranberries and green onions. • Spread mixture in baked tart shell; sprinkle with pecans. • Bake for 20 to 25 minutes or until filling is set. • Let stand 30 minutes before serving. • Cut into wedges. • If desired, garnish with additional green onions. • Store covered in refrigerator. Serves 12 Makes 12 servings

FROM CRANEBERRY TO CRANBERRY The cranberry grows on small evergreen shrubs or trailing vines in acidic bogs in cool climes from Maine to Wisconsin and down the Appalachian Mountains to North Carolina. If you’ve ever visited the Pine Barrens in Southern New Jersey, you’ll have seen them growing wild. If you’ve never visited the Pine Barrens, put it on your To Do list, the region is a New Jersey treasure. The American cranberry, along with the Concord Grape and the blueberry, are the only native North American fruits commercially cultivated in the United States. Its cousin, the European cranberry, is much smaller in size. The flowers are dark pink, with petals that turn back on themselves. The berry, on slim wiry stems low to the ground, starts out white and ripens to a deep red. The berries are bigger than the plant’s leaves and, while they can be eaten raw, taste very tart and need to be sweetened. It’s thought likely that the plant’s original name “craneberry” was given by the first Dutch and German settlers who noticed that the pale flowers of the

PRINCETON MAGAZINE HOLIDAY 2012

spring-blooming plant resemble the head and bill of a crane. Or it may be because the berries provided food for cranes along the New England and New Jersey coasts. Either way, the name evolved into cranberry and has been used for many towns in the region. Princeton’s neighbor, the Middlesex County town Cranbury, shows up on 18th century maps as Cranberry. It’s not known whether cranberries were picked on marshy land near there but in 1869, the town and its brook were renamed Cranbury to represent the Old English usage of “bury” for “burgh” or “township.” The Lenni Lenape called the wild fruit “pakim,” or bitter berry, and used cranberries in a variety of ways. As a food, they were cooked with maple syrup to make a sweet sauce. Ground into a pulp, they were mixed with dried deer meat or fish and shaped into cakes dried in the sun to become a first fast food: pemmican stayed fresh for a long time and was eaten during the winter months. Native Americans used cranberries as a medicine to treat blood poisoning and as a poultice for wounds. They used the juice to dye rugs and blankets. Such was

their importance that they were often presented to settlers as a symbol of peace. It is thought likely that wild cranberries were served at the first Thanksgiving meal. European sea captains would trade for cranberries as a way of preventing scurvy. In 1680, a resident of West Jersey praised the fruit in a letter home to England: “an excellent sauce is made of them for venison, turkey and other great fowl, and they are better to make tarts than either gooseberries or cherries. We have them brought to our houses by Indians in great plenty.”

PINELANDS LORE After the success of the first commercial cranberry crop in Massachusetts in 1816, the business took off in New Jersey where growers began clearing marshes and fresh-water swamps and building dikes and ditches to create cranberry bogs in and around the Pinelands. Until the middle of the last century, cranberries were grown in Atlantic, Burlington, Cape May, Cumberland, Monmouth and Ocean counties. Today, the majority of the state’s cranberry bogs are located in the western region of

Cristina Tassone and NJ growers at this yearâ&#x20AC;&#x2122;s harvest in South Jersey (courtesy of Ocean Spray).

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Fourth-generation cranberry grower Cristina Tassone stands with her parents Anthony Tassone, Jr. and Maryland Tassone.

Burlington County, with a few in Atlantic and Ocean counties. Cranberry growers, many of them family-run business for generations, follow much of the same practices and principles as their forebears. Aside from new technology that allows for greater productivity, the process has altered little since the mid-ninteenth century. The history of cranberries in the Garden State is as rich and colorful as the “superfruit” itself. New Jerseyans have been eating wild cranberries since the earliest settlements. In 1789, the New Jersey state legislature passed a statute forbidding anyone to pick the berries before October 10, then the official date for the start of the season. If you were caught red-handed, so to speak, before that date, you were fined a whopping 10 shillings. Pinelands lore includes characters like John “Old Peg Leg” Webb and placenames like Ongs Hat, Double Trouble, Mount Misery, Friendship, Penny Pot, and Hog Wallow. As the story goes, back in 1845, Webb accidentally discovered “the cranberry bounce” and a way to sort cranberries that ultimately led to a new harvesting technique. Unable to carry the berries downstairs because of his disability, Webb let the berries roll down the stairs instead. The good, firm berries

PRINCETON MAGAZINE HOLIDAY 2012

bounced while the soft, bad berries stayed on the stairs, a distinction that was later used by D.T. Staniford of New Brunswick, to develop the first cranberry separator. The title, “Cranberry King of New Jersey,” however, is reserved for Andrew Jackson Rider (founder and first president of Rider College, now Rider University). Reportedly bestowed upon him by Queen Victoria, the title came from Rider’s efforts to build the state’s cranberry industry. In 1893, he took a crate of American cranberries with him when he sailed across the Atlantic on a British ocean liner. On board, he taught the ship’s chef how to serve the berries as a sauce and gave out bouquets of them to passengers. On landing, he was unimpressed by the sauce usually prepared from cranberries in England, and set out to show the British his superior product, even compiling and distributing recipes. Ultimately, Rider was able to present his berries to the Prince of Wales and then to his mother, Queen Victoria. The Queen must have enjoyed them. The year after Rider’s visit, 5,000 barrels of cranberries were imported into England. Rider, who owned 500 acres of cranberry bogs near Hammonton, New Jersey, earned his moniker.

Like no other fruit in the way it is harvested, cranberries are gathered after growers flood the bogs with water in the fall and the air inside of the berries causes them to float. Once, an army of pickers, often whole families from Philadelphia’s Italian community, would come for the approximately six-week season to pick the berries by hand. Then a scoop was designed to facilitate the process: a wood box with steel teeth for stripping the berries from their vines. Because it was heavy, it was used mainly by men and the family aspect of the picking died out. Today’s harvesting is done by a method that was introduced in the 1960s: a water harvester that beat the berries off the vine instead of stripping them, thereby increasing yield while decreasing the amount of labor involved. By the middle of the nineteenth century, the cranberry business in New Jersey was drawing land speculators from Buffalo, Chicago, and New York City. Land that had previously been thought worthless was turned into cranberry bogs. The business boomed with the arrival of the Camden and Atlantic Railroad and the West Jersey Railroad. According to state records, in 1881, the Camden and Atlantic transported 25,016 bushels of cranberries to Philadelphia; the West Jersey transported 9,257. Military demand during World War II spurred the cranberry canning industry, but eventually cranberries gave way to blueberries in New Jersey. By the 1950s, blueberries had displaced cranberries. The postwar housing boom further eroded the acreage devoted to the industry. But even though there are fewer cranberry bogs and growers today than in earlier times, cranberries remain a part of the New Jersey economy. Today Massachusetts, Wisconsin, and New Jersey are the top cranberry growing states, with about 10 percent of the nation’s cranberries grown in the Garden State. By the time this story is read, the bulk of the cranberry harvest in New Jersey will have taken place and the fruit will be in local stores like McCaffrey’s and Wegmans. Take a leaf out of Julia Child’s book and try your hand at fresh cranberry sauce this year! Or savor a recipe, courtesy of Ocean Spray.

SIZZLING BACON-WRAPPED APRICOTS WITH CRANBERRY GLAZE 2 teaspoons cornstarch mixed with 2 teaspoons water 3 /4 teaspoon whole-grain mustard 11/2 teaspoons packed brown sugar 1 /2 teaspoon ground nutmeg 12 slices maple-cured bacon, halved crosswise 24 dried apricots 11/2 cups Ocean Spray® 100% Juice Cranberry Juice Blend • Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup. • Whisk in cornstarch, brown sugar, mustard and nutmeg. • Bring to a boil over medium heat and boil 1 minute until thickened. • Cool to room temperature. • Reserve cup of the glaze. • Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. • Wrap bacon halves around apricots and secure with wooden pick. • Brush with glaze and place on wire rack. • Broil 3 to 7 minutes, or until bacon in browned, turning once. • Serve warm with reserved glaze. Makes 24 appetizers

CRANBERRY APPLE CHUTNEY /3 cup vinegar /2 cup sugar 1 1/2 cups peeled, diced apple 1 /3 cup diced onion 1 /4 teaspoon each: cinnamon, ginger, allspice Dash ground cloves One 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries 2 1

• • • • • • •

Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium heat. Add apple and onion; return to a boil. Add remaining ingredients. Reduce heat to low. Cook for 25 minutes or until apples are tender, stirring occasionally. Serve warm or at room temperature.

Makes 1 3/4 cups

For more on the topic of this story, visit: www.nps.gov/history/history/online_books/nj3/chap7.htm For more Ocean Spray recipes, visit: www.oceanspray.com/Kitchen/Search-Results.aspx?courses=Appetizers&mode=corporate For more on Pine Islands Cranberry Co., visit: www.picranberry.com Blog: www.picranberry.com/picc-2/picc-blogs

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H HEE T T F F O O R R E E T T C A AC R R A A H C CH E E H H TT

F E CH

arts were in alignment The stars of the photographic and culinary Benoit Cortet and when PRINCETON MAGAZINE photographers fs: Air Force Veteran Andrew Wilkinson met up with six area che n, chef and part owner Ryan Daniels of Jasna Polana; Josh Thomse in the renovated former at Agricola, which will open later this year Matthew McElmoyl, of site of Princeton's Lahiere's; rod and reeler 's Beth Yoffe, who offers Oliver, a Bistro, in Bordentown; Sweetmama Chef Pamela Horowitz, a recipe for apple crisp; former Executive Chris Graciano, who left now the owner of a catering company; and n's Witherspoon Grill. the corporate world of Big Fish for Princeto

| PRINCETON MAGAZINE HOLIDAY 2012

Beth Yoffe — A Princeton resident since 1986, Beth Yoffe of Sweetmama's learned her first baking lesson at the age of 12 when she found that the ingredients in a recipe for blondies she had been given was in measurements that would feed an entire junior high school class. The lesson: “learn to resize!” Growing up in the Philadelphia suburbs, she graduated with honors from Boston University and moved to New York, where she began a career as a publicist at United Artists. In 1986, she and her husband moved to Princeton and in 1999, she started Sweetmama’s. “Our goal was simple: to make the most delicious desserts, using only the finest ingredients.” In a short time, she began selling desserts like Sweetmama’s Key Lime Pie, Lava Cakes, and Chocolate Peanut Butter Pie to restaurants and specialty shops. Sweetmama’s desserts are avilable at The Witherspoon Grill and Blue Point Grill and at local vendors like Nassau Street Seafood or Griggstown Quail Farm and Market.

Apple Crisp les) ith apples (about 12 app 6 pounds Granny Sm e juic on squeezed lem 2 tablespoons freshly at room temperature ter but d 1 alte uns /2 pound 2 cups sugar 2 teaspoons salt on 3 tablespoons cinnam 2 cups flour ° F. • Preheat oven to 300 dish. ing bak rt • Butter a 2 qua apples. the e • Peel, core, and slic prepared baking dish, the • Layer the apples into spaces. filling in all of the small e in between layers. juic on lem • Sprinkle the after baking. • The crisp will sink a bit bine the butter, sugar, com • To make the topping, ic r in the bowl of an electr salt, cinnamon, and flou nt. me ach att dle pad mixer fitted with the il the ingredients are • Mix on low speed unt d. well blende mble the topping over • Use your fingers to cru the apples. on a baking sheet, and • Place the baking dish bly—about one hour. bub and den bake until gol ore serving. bef s Let cool for 10 minute ! • Yummy with ice cream Serves 8

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tti Agnolotti RicottaAgnolo andRicotta inand Pumpk Pumpkin Sauce, Sauce, Cream Sage SageCream Crust SeedCrust inSeed Pumpkin Toasted ToastedPumpk Stuffing Agnolotti iStuffing theAgnolott For Forthe puree puree pumpkin pumpkin quarts quarts 1/2 111/2 eggs 33eggs ricotta dryricotta poundsdry 2.5 2.5pounds cinnamonn oncinnamo tablespoon 11tablespo pods) ofpods) outof beansout (scrapebeans beans(scrape vanillabeans 22vanilla n n parmesa parmesa shredded shredded cups cups 1/2 111/2 thyme choppedthyme onschopped tablespoons 22tablespo pepper andpepper saltand onsalt tablespoon 11tablespo until togetheruntil whisktogether bowlwhisk mixingbowl largemixing Inaalarge ••In ated. incorporated. fully fullyincorpor minutes. 30minutes. least30 atleast forat sitfor Letsit ••Let Pasta thePasta For Forthe eggs 22eggs flour poundflour .5 .5pound water onwater tablespoon .5 .5tablespo oil oliveoil onolive tablespoon .5 .5tablespo salt onsalt tablespoon 11tablespo well. createaawell. andcreate tableand ontable flouron Placeflour ••Place flour theflour of ofthe middle middle the the in in ts ts ingredien ingredien of of rest rest Place ••Place until fingersuntil yourfingers withyour atewith incorporate graduallyincorpor and andgradually forms. dough doughforms. nn when “snaps”when and“snaps” toughand becomestough untilititbecomes doughuntil Kneaddough ••Knead minutes. 10-15minutes. about10-15 stretchititabout you youstretch for asidefor setaside andset wrapand plasticwrap inplastic twicein Wraptwice ••Wrap minutes. 30 30minutes. m m room toroom cometo tocome needsto butneeds ted,but refrigerated, berefrigera canbe Doughcan ••Dough machine. . pastamachine thepasta inthe rollingin beforerolling temp tempbefore Agnolotti i AssembleeAgnolott To ToAssembl ee the atthe startingat machinestarting pastamachine through throughpasta dough dough pasta pasta Roll ••Roll setting. lowestsetting. secondlowest thesecond tothe digressinggto settingdigressin largest largestsetting so quicklyso movingquickly surfacemoving flouredsurface onfloured sheetson pastasheets Laypasta ••Lay out. out. dry dry not not does does dough dough the the mold. ringmold. sizering mediumsize withaamedium diskswith outdisks Cutout ••Cut to notto sure surenot making making disk disk the ofthe centerof thecenter inthe fillingin Pipefilling ••Pipe properly. . sealproperly willseal soititwill fillso over overfill seal helpseal tohelp pastato thepasta ofthe edgeof onedge washon eggwash Brushegg ••Brush dough. the thedough. seal. andseal. moonand halfmoon createaahalf tocreate overto pastaover Foldpasta ••Fold sheet. bakingsheet. flouredbaking onfloured Placeon ••Place using. telyusing. immedia immediately not not if if freezer freezer in in pasta pasta Place ••Place Sauce CreamSauce SageCream theSage For Forthe leaves leaves sage sage bunch 11bunch cream heavycream quartheavy 11quart cream. andcream. sageand combinesage potcombine saucepot mediumsauce Inaamedium ••In doesn’t it itdoesn’t so so watching watching heat heat medium medium of topof ontop Placeon ••Place over. boil boilover. cool. tocool. asideto setaside andset 1/3and by1/3 Reduceby ••Reduce

Ryan Ryan Daniels Daniels — — Chef ChefRyan RyanDaniels Danielsserved servedininthe theUnited UnitedStates StatesAir AirForce Force for forfour fouryears, years,including includingtwo twotours tourstotoAfghanistan Afghanistanduring during Operation OperationEnduring EnduringFreedom. Freedom.His Hismilitary militaryservice servicegave gave him himthe theopportunity opportunitytototravel travelthe theworld worldexperiencing experiencing different differentcuisines cuisinesand andcultures. cultures.After Afteran anhonorable honorable discharge dischargeinin2003, 2003,Ryan Ryanstrived strivedtotofollow followhis hislifelong lifelong passion passionfor forcooking, cooking,beginning beginninghis hisprofessional professionalculinary culinary career careeratatT.P.C. T.P.C.Jasna JasnaPolana Polanaas asaaGarde GardeManger Mangercook cook and andworking workinghis hisway wayup uptotothe theposition positionof ofExecutive Executive Chef, Chef,where wherehe heisisable abletotomake makethe themost mostof ofhis hispassion passionfor for and andknowledge knowledgeof offood. food.In Inhis hisfree freetime, time,Ryan Ryanspends spendshis his time timewith withhis hiswife wifeNichole Nicholeand andson sonHenry. Henry.In InMarch Marchof of this thisyear, year,Ryan Ryanand andNichole Nicholelost losttheir theirdaughter, daughter,Emma, Emma,toto aarare rareneurological neurologicaldisease. disease.What Whatthe thefamily familywent wentthrough through led ledGovernor GovernorChristie Christietotosign signEmma’s Emma’sLaw Lawmandating mandating every everynewborn newbornininthe thestate stateof ofNew NewJersey Jerseytotobe bescreened screened for forfive fiverare raredisorders. disorders.IfIfdiagnosed diagnosedinintime, time these diseases diseases are treatable. are treatable.

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Boston Clam Chowder /2 pound bacon, medium diced 2 tablespoons chopped garlic 1 cup chopped leeks 1 cup chopped yellow onions 1/2 cup chopped celery

1 carrot, diced 3 bay leaves 1 tablespoon chopped fresh thyme 1 /2 cup flour medium-diced 1 pound white potatoes, peeled and 2 cups clam juice 1 cup white wine 2 cups heavy cream 2 16 oz. cans chopped clams ley 2 tablespoons finely chopped pars Salt and pepper heat, render the • In a large pot, over medium-high bacon until crispy. carrots. • Stir in the leeks, onions, celery, and the vegetables • Sauté for about 2 minutes or until start to soften. the bay leaves • Season with salt and pepper. Add e. and thym tes. • Stir in the flour and cook for 2 minu and juice clam the in Stir • Add the potatoes white wine. ce to a • Bring the liquid up to a boil and redu simmer. tender. • Simmer until the potatoes are fork to a simmer. up bring • Add the heavy cream and tes. minu • Add the clams and simmer for 2 and pepper • Stir in the parsley. Season with salt if needed. l or 10 oz boule • Pour into a hollowed out bread bow l. bow d brea a in to serve . • Garnish with fresh chopped chive

Christian John Graciano — At the age of 27, after working at a distribution center for eight years, Chris Graciano decided to follow his dream of becoming a chef, and attended The Institute of Culinary Education in Manhattan, where he studied under Chef Alex Guarnaschelli, Executive Chef at Butter Restaurant and Food Network Star. After graduating in 2003, he was Sous Chef under Chef Mark Miller at Hamilton’s Grill Room in Lambertville. Besides assisting with seasonal menu planning, he enjoyed interacting with patrons while cooking in the open kitchen and wood burning grill and oven in the dining room. In 2005, he joined corporatelyowned Big Fish, a Landry’s restaurant, where in less than a year he was promoted to Executive Chef. From there he went to the Witherspoon Grill in Princeton, where after less than a year as Executive Sous Chef, he was promoted to Executive Chef. He is responsible for the seasonal main menu, daily features, and special events, including food and wine pairing parties, Harvest Fest and Communiversity and charity events, such as Oyster Ball.

Apple Sala d with Cre amy Lemon Dre ssing 3 oz. sprin g mix 1 oz. toaste d pecans 1 oz. craisi ns or drie d cranberr 3 oz. thin ies sliced trio of apples (Gala, Red Delicious and Grann y Smith) Lemon dre ssing 1 cup may o 1 /4 cup whit e vinegar 1 /2 cup fresh ly squeeze 1 d lemon ju /4 cup sug ice ar Pinch salt and pepp er • Combine all ingredie n and whisk until incorp ts for dressing in a bowl orated an • For salad d smooth. : Arrange salad green be served s on plate . to • Toss app les with a table spoo coat apple n of dress s heavily. ing to • Place ap ples over salad and and toaste garnish w d pecan. ith craisin s

PRINCETON MAGAZINE HOLIDAY 2012

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Asiago Custard

Pamela Horowitz

1 cup heavy cream 1 cup milk or half and half 5 oz. small chunks of parmesan or asiag o cheese 4 eggs 2 egg yolks 1 teaspoon salt 1 teaspoon white pepper

— Pamela Horowitz has been an Executive Chef for over 20 years, holding high-profile positions in Washington D.C. (Lawson’s Gourmet), New York City (Between the Bread catering), Indianapolis (Hoaglin Fine Catering) and Philadelphia (the University of Pennsylvania’s Museum of Archeology and Anthropology). Catering revenues at the Museum were at an all time high while Chef Pamela was in charge of all food operations. She received international acclaim in 1999 when she recreated the “Burial Feast of King Midas” for the Museum. This groundbreaking culinary event was made into a documentary film for the Discovery Channel by the New York Times and National Geographic Television. Horowitz and her husband Michael Yatvin started their own custom-to-the- client Mi catering company, Provence Distinctive Catering, in the cat spring of 2002. Her creative cooking style has been spr featured on CNN, FOX-TV, NBC -TV, New York Times, fea New York Daily News and the Television Food Network. Ne

• 300° F, water bath. • Preheat oven to 250° F. • Place cream, milk or half and half with the cheese in a sauce pan and bring it to a simmer. • Turn off the heat and let flavors infus e for 45 minutes. • Whisk eggs and yolks together. • Gradually temper the eggs with warm cream. • Season with salt and pepper. • Pour into ramekins and bake in wate r bath for 40 minutes until set. • Remove from oven and chill. Serves 8 (4 oz. ramekins).

Chai Cookies /2 cup (1 stick) unsalted butter, room temperratu re /4 cups powdered sugar, divided 1 teaspoon vanilla extrac t 1 teaspoon almond extrac t 3 /4 teaspoon ground alls pice 3 /4 teaspoon ground cardam om 1 /2 teaspoon ground cinn amon 1 /4 teaspoon salt 1 cup all purpose flour 3 /4 cup finely chopped toa sted almonds 1

• Preheat oven to 350°F. • Using electric mixer, bea t butter, 1/3 cup sugar, bot h extracts, spices, and salt in medium bowl. • Beat in flour, then stir in almonds. • Using hands, roll dough into tablespoon-size balls. • Place on large baking she et, spacing apart. • Bake until pale golden, about 25 minutes. • Cool on baking sheet 5 minutes. • Place remaining sugar in large bowl. • Working in batches, gen tly coat hot cookies in sug ar. • Cool cookies on rack. • Roll again in sugar and serve.

| PRINCETON MAGAZINE HOLIDAY 2012

Whole Roa sted Sweet Red Onion, Fren ch h Green Lentils, Balsamic Syrup, Crispy Pars rsni niip s nips This recipe is an excellent choice as a vegetarian entrée. It has full range of flavors and textures while omitt ing the fish, poultry or meat

Matthew McElmoyl — Chef Matthew McElmoyl of Bordentown’s Oliver, a Bistro, is a graduate of The Academy of Culinary Arts. Among his positions: Executive Chef at Renault Winery, Egg Harbor City, NJ and at Sails in Somers Point; Saucier at Chef Volas, Atlantic City and at The Flagstaff House, in Boulder, Colorado. In Philadelphia, he was Garde Manger, Entremetier at Brasserie Perrier, and Saucier at Lacroix. His cooking style: French technique with Mediterranean and Asian ingredients. Other influences: Central and South American, Caribbean. McElmoyl's chef's philosophy is: “Learn to respect the ingredient for what it is and where it comes from, the rest is easy.” His philosophy regarding guests: “I need them, they don’t need me, and I appreciate the opportunity to serve them.”

Equipment: foil, chef’s knife, peeler, wood en spoon, teaspoon, 1 quart sauce pot, 2 quart sauce pot, 8”-10” sauté pan, slotted spoon, small roasting pan, 2 dinner plates, paper towels, Oven prehe ated to 400° F, kosher salt and fresh ground black pepper. 1 medium red onion 1 cup extra virgin olive oil 11 /44 cup small diced carrots 11 /44 cup smal l diced celery 11 /88 cup fine chopped fresh garlic 11 /22 cup french green lentils 1 teaspoon cumin 2-3 cups water 11 /22 quart balsamic vinegar 1 each parsnip peele d into strips 1 quart canola oil • In the 1 quart sauce pot, add balsa mic vinegar and reduce over medium high heat by 90%. When it’s cool, it will settle as sweet syrup. Watch for a change in the bubbles, when the syrup is close to being done, the bubbles begin to get thicker. • Peel away the outer paper layer of the red onion. Find the end with the roots. Be careful to just cut the roots off, it is the bottom and will hold the onion in tact while roasting. Cut about 11/44 inch off the top of onion. On a small roasting pan, envelope the onion loosely with tin foil leaving the top of the vessel open , pour in enou gh extra virgin olive oil to coat the onion while seasoning with salt and pepper. Roast for 45 min. to an hour. You are looking for golden brow n edges and for the onion to be soft to the touch. Whe n the onion is cool, remove the center with a teaspoon and fine chop it. The roasted center will be used in the preparation of the lentils. • In the sauté pan heat 4 tbl. of extra virgin olive oil over medium heat. Add carrots, celery, garlic and cook— stirrin g often. When the vegetables start to soften, but not brown, add cumin, lentil s and the roasted center of the red onion . Turn heat to medium low, add 1 11/22 cups of water and stir occasionally. You can add water as needed until lentils are tender. Season, and fill center of red onion. The remainder will go below the roasted onion at assembly. • In the 2 quart sauce pot add all cano la oil over medium heat. To check if oil is ready, dip in edge of parsnip, it shou ld bubble moderately. Add the parsn ip shavings in two batches until golden brown. Remo ve from oil with DRY slotted spoon on to a plate topp ed with pape r towel. Season the parsnips with salt. • Put the stuffed onion back into the 400° F oven until it is heated throughout, about 10 minutes or so. Reheat the remainder of the lentils in the sauté pan. The lentils are the base of the plate , top them with the roasted onion. Drizz le the extra virgin olive oil and balsa mic syrup over and around the entré e. Top with crispy parsnips and enjoy.

PRINCETON MAGAZINE MAGAZINE HOLIDAY HOLIDAY 2012 2012 PRINCETON

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Braised Beef Short Ribs 1 bottle Cabernet Sauvignon 2 tablespoons olive oil 6 portions beef short ribs, trimmed and bones removed (10-12 oz per) 1 cup all purpose flour for dredging 1 tablespoon kosher salt 1 tablespoon ground black pepper 5 cloves garlic, peeled 2 medium carrots, peeled, trimmed, and cut into 1-inch lengths 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths 1 medium leek, white and light green parts only, coarsely chopped 6 sprigs flat-leaf parsley 2 sprigs thyme 2 bay leaves 2 tablespoons tomato paste 1 quart beef demi 2 quarts unsalted chicken stock

Josh Thomsen — New Jersey native Josh Thomsen credits his career ambition to his father Jerry, an accomplished amateur chef. As the Executive Chef at the historic Claremont Resort & Spa in Berkeley, California, he was named the Rising Star Chef for the Bay Area in 2010. A graduate of the Culinary Institute of America, he's worked with some of the most prominent chefs in the country, his major influence being Thomas Keller during a two-year stint at the French Laundry in the Napa Valley. Other ventures, all in Las Vegas, included the “Mansion” at the MGM Grand Hotel; Executive Sous Chef at Michael Mina’s Nobhill Tavern; overseeing the opening of three restaurants as Corporate Executive Chef for Innovative Dining Group; and spearheading the 400-seat Tao restaurant at the Venetian Resort, which became the highest grossing restaurant in the country during his two year tenure. Back in his home state as Executive Chef/Partner at Agricola restaurant in Princeton, Thomsen will offer a seasonal menu inspired by locally sourced organic ingredients, most from Agricola’s own Great Road Farm.

• Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, remove from the heat and cool the wine. • When wine is cold, place raw short ribs in wine and let marinate over night. • Next day remove short ribs from wine, pat dry. Season the ribs all over with salt and pepper. Then dust the ribs with about 2 tablespoons of seasoned flour. • Heat the oil in a dutch oven or large casserole, large enough to hold the 6 portions of ribs, over medium-high heat. Then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side until well browned. • Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Sauté the vegetables until lightly browned, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend. • Add the wine, browned ribs, stock & demi. Bring to a boil; cover the pot tightly, put into the oven at 350°F and cook until the ribs are tender enough to be easily pierced with a fork, about 2- 1/2 to 3 hours. Every 30 minutes or so, lift the lid and skim and discard whatever fat may be floating on the surface. • Carefully remove the meat to a platter, cover, and keep warm • Boil the liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a strainer; discard the solids. • To plate: Place braised short rib on warm plate and pour the sauce over the meat. • Serve with seasonal roasted vegetables. Serves 6

| PRINCETON MAGAZINE HOLIDAY 2012

Cranberry Upside

Down Cake

1 cup all-purpose flour 1 tsp baking powd er 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp salt 1-3/4 tsp butter, room temperature 1-1/4 cup sugar

1/4 cup chopped pecans zest of 1 orange 2 cup cranberries 2 eggs, room tem perature 1 tsp vanilla extra ct 1/3 cup whole mi lk 1/3 cup red curra nt jelly

• Preheat oven to 350° F. • Sift flour, baking powder, cinnamo n, salt, and orange zest in a medium bowl. • Melt 6 tbsp butte r over medium-hig h heat. • Add 8 tbsp suga r to dissolve, cook ing until it reaches bubbly boil. a • Pour into the bo ttom of an 8”x2” rou nd cake pan. • Scatter cranberr ies and pecans ov er the “caramel” and press down ge ntly. • In a mixer with a paddle attachmen t, cream 8 tbsp butter until soft. • Add 1/2 cup suga r and beat until cre amy, about 3 minutes. • Add eggs one at a time, then vanilla. • Add in half of flo ur mixture and be at on low until just incorporated . • Add milk, then rem aining flour mixtu re. • Spoon batter ov er cranberries and smooth with a spatula. • Bake 40-45 minu tes. Warm jelly un til smooth to glaze warm cake.

| EATING WELL HOPEWELL Bell & Whistle/AMERICAN Guests enjoy a distinctive American cuisine in a sophisticated yet comfortable atmosphere that stirs the senses while providing a glimpse into Hopewell’s intriguing past. 9B E. Broad St. 609.466.7800 $$$ BYO S M The Blue Bottle Café/AMERICAN This N.Y. Times recommended restaurant offers up seasonal, creative and delicious menus. 101 E. Broad St. 609.333.1710 $$$ BYO S M Brothers Moon/AMERICAN Farm fresh ingredients, in an upscale, casual setting. 7 W. Broad St. 609.333.1330 $$$ BYO M

Chambers Walk/AMERICAN BISTRO American fare includes grilled pork loin, housecured salmon and pear-and-quince cobbler. 2667 Main St. 609.896.5995 $$ BYO S Vidalia/ECLECTIC Vidalia offers a vast and eclectic menu showcasing an impressive selection of Authentic Italian specialties. 21 Phillips Ave. 609.896.4444

Camillo’s Café/AUTHENTIC ITALIAN TRATTORIA WITH RAW SEAFOOD BAR Fresh local produce and quality ingredients make all the difference in the authentic Italian dishes prepared by chef/owner Camillo Tortola. “Pesce e Pasta,” all pasta homemade and all oysters and seafood hand-picked by Camillo. 301 N. Harrison St. Princeton Shopping Center 609.252.0608 $$$ BYO

MONTGOMERY TUSK/ TUSK/CONTEMPORARY AMERICAN/ WORLD FUSION 200-seat a la carte dining in two separate rooms and a separate lounge/bar area. Also available is a 16 seat private VIP room with a private patio space. Outdoor dining on our spacious patio as well as a separate 150seat banquet room. 1736 Route 206 South 908.829.3417 $$

Dining Out... our favorite local tables M Closed Monday S ClosedSunday BYO Bring your own beverages $ Most entrees under $15 $$ Most entrees $15-$20 $$$ Most entrees more than $20

Da’s Kitchen/THAI Authentic Thai from a Master Chef—superior service—pleasing surroundings. A perfect mix of elements for a memorable dining experience. Due to popular demand we will soon be open 7 days a week! 21 E. Broad St. 609.466.8424 Nomad Pizza Company/ITALIAN Hailed by some as the best pizza in New Jersey, this casual eatery offers up made to order pizza as well as salads. 10 E. Broad St. 609.466.6623 $$$ BYO S M

LAWRENCEVILLE Acacia/NEW AMERICAN Our passion for inventive American cuisine is matched only for our passion for using the freshest, local ingredients. Lunch is not served on weekends. 2637 Main St. 609.895.9885 $$$ BYO M

PRINCETON MAGAZINE HOLIDAY 2012

PENNINGTON Avanti/ITALIAN Warm, unpretentious Southern Italian favorite. Standouts include roast chicken, veal dishes. 23 W. Delaware Ave. 609.737.7174 $$ BYO S M Emily’s Café/AMERICAN BISTRO Quaint, casual bistro offering lunch, gourmet take-out and catering for any occasion. 9 N. Main St. 609.730.1010 $$ BYO S

PRINCETON The Alchemist & Barrister/AMERICAN Relaxed atmosphere and plentiful beer selections make this American eatery/pub a hit. 28 Witherspoon St. 609.924.5555 $$$ Blue Point Grill/SEAFOOD Highly rated eatery has an ever-changing menu of raw oysters and seafood specials. 258 Nassau St. 609.921.1211 $$ BYO

Cross Culture/INDIAN Indulgent collection of the best kormas, curries, biryanis & kebabs that Indian cuisine has to offer. The menu was created to highlight the intricacies of balanced flavors. Outdoor dining & takeout available. Princeton Shopping Center, 301 N. Harrison St. 609.688.9400 $$$ BYO elements/INTERPRETIVE AMERICAN Chef Scott Anderson, uses locally grown, sustainable products, as well as diverse cultural influences to create a menu of fresh and inviting flavors. Serving lunch Monday through Friday from 11:30AM – 2PM. 163 Bayard Ln. 609.924.0078 $$$ Eno Terra/WORLD CUISINE An insistence on using locally produced products in the scope of global cuisine creates a dining experience unlike any other. The wood-fired grill adds flavor to the signature dishes. Serving lunch Monday through Friday. 4484 Rt. 27 609.497.1777 $$$ BYO

twice as nice for lunch Choose any combination of 2 courses for $22. Appetizers, entrees, desserts and wines. Simple. But never ordinary. Wine Spectator 2-Glass “Best of” Award of Excellence HOLIDAY 2012 $4.00

Everything you need for great holiday entertaining

Our Bakery’s Holiday Cookies

OpinionatedAboutDining.com Ranked #35 in Top 100 U.S. Restaurants NJ Monthly Top 25 NJ Restaurant 2009-10-11-12

240 Nassau Park Blvd., Princeton, NJ 08540 (609) 919-9300 • wegmans.com free onsite parking 163 bayard lane (rte. 206) • princeton www.elementsprinceton.com • 609.924.1108

La Mezzaluna/ITALIAN Cozy Italian dining spot with an extensive array of specialties. 25 Witherspoon St. 609.688.8515 $$ BYO Main Street/EURO-AMERICAN BISTRO Comfy surroundings and a creative menu make this bistro a popular spot. 301 N. Harrison St. 609.921.2779 $$ Masala Grill/INDIAN Downtown eatery features a wide range of Indian specialties. 15 Chambers St. 609.921.0500 $$ BYO Mediterra/MEDITERRANEAN A casual restaurant that draws crowds for its wine list and exotic Mediterranean cuisine. 29 Hulﬁsh St. 609.252.9680 $$$ Metro North/ITALIAN, AMERICAN Elegant dining with reasonable prices in a casual atmosphere. Full service catering available and seating for up to 100 people. Private dining room for smaller groups also available. Lunch and Dinner: 11:00AM - 10:00PM 378 Alexander Rd. Princeton 609.454.3121 $$ On The Bone/STEAKHOUSE On the Bone is a moderately priced, relaxed atmosphere restaurant featuring aged marbled beef, natural pork and poultry and fresh ﬁsh cooked on the bone. Reservations suggested. 4355 Rt. 1 (At Ridge Rd.) 609.514.2663 $$$

Parallel 40/WORLD CUISINE Satisfy your adventurous palate with uniquely diverse tastes from around the globe fused into an irresistible mix of worldly cuisine. 201 Village Blvd., Princeton Forrestal Village 609.452.7900 $$

Salt Creek Grille/AMERICAN This American grille, in a beautiful Arts & Crafts-style building features an authentic mesquite wood grille in an exhibition kitchen. Highlights include outdoor ﬁrepits, jazz Sunday brunch and an award winning wine list. One Rockingham Row, Princeton Forrestal Village 609.419.4200 $$$

Peacock Inn/AMERICAN The Peacock Inn Restaurant has been designed to provide an elegant and exceptional dining experience. Private dining and special event accommodations also available. 20 Bayard Lane 609.924.1707 $$$

Teresa Caffe/CAFÉ & ITALIAN Casual café serves Italian-style pasta, chicken dishes, salads and more. 23 Palmer Square East 609.921.1974 $$

PJ’s Pancake House/AMERICAN BISTRO For those who like breakfast—day or night —this is the place for you. 154 Nassau St. 609.924.1353 $

44 Leigh Ave. (corner of John St. & Leigh Ave. Princeton) 609.924.5143. $$ BYO

Tortuga’s Mexican Village/MEXICAN

Cash only facility. Take-out available.

Princeton Sports Bar & Grill/GASTRO PUB Downtown Princeton’s one and only true sports bar. Casual ﬁne dining fare, as well as an expansive selection of bar food and the best bar in town, featuring microbrews, drafts, and top shelf liquors. 128 Nassau St. 609.921.7555 $$$

Winberie’s/AMERICAN Winberie’s American Bistro in Princeton, New Jersey is a full service restaurant and bar serving lunch, dinner, and Sunday brunch. At Winberie’s American Bistro, the focus is on delivering high quality, casual dining with friendly, attentive service in a neighborhood location. 1 Palmer Square 609.921.0700 $$

Ruth’s Chris Steak House/STEAKHOUSE Enjoy the elegance and fine dinning of the area’s first Ruth’s Chris Steak House with a New Orleans style flare. 2 Village Blvd., Princeton Forrestal Village 609.452.0041 $$$

Witherspoon Grill/STEAKHOUSE From the man who brought you Blue Point Grill, this eatery is a haven for carnivores. Menu items include dry-aged steaks, meatloaf and pork loin, to name a few. 57 Witherspoon St. 609.924.6011 $$$

HOLIDAY 2012 PRINCETON MAGAZINE

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Elementary-Middle School Open House Wednesday, December 5, 9:00am

Princeton Montessori School

Infant - 8th grade Teaching Children the Way They Learn Best

Publication: PrincetonMagazine Lindsey Melenick 609-924-2200 ext 18 PDF to: art@towntopics.com Sent: 10/16/12 Getcc:alindsey.melenick@towntopics.com Healthy Beautiful Smile! Insertion date: Nov Issue $580 the Highest Trained Specialists Providing size: 2.292" with wide xPrecision 4.812" high (1/6 page vertical) Quality ofAd Dentistry and Care! Contact: Ruth Currie at 609-924-2644

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PRINCETON MAGAZINE

HOLIDAY 2012

OPEN HOUSE January 13 | Sunday 2 - 3:30 pm Pre-register online

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ISLES

HELP FOR THE HOLIDAYS

MERCER STREET FRIENDS

BY ANNE LEVIN WOMANSPACE

TRENTON AREA SOUP KITCHEN

JEWISH FAMILY AND CHILDREN’S SERVICE OF MERCER COUNTY

30 | | PRINCETON PRINCETONMAGAZINE MAGAZINEHOLIDAY OCTObER 2012 74 2012

HOMEFRONT

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CORNER HOUSE COUNSELING CENTER

HURRICANE RELIEF FUND

SAVE ANIMAL RESCUE

ost local charities start their holiday wish lists with the same request: “Gift cards, please.” But the after-effects of the monster storm Sandy have created a demand for help that is unprecedented. This holiday season, contributing to organizations that help victims of the storm is more important than ever. The Red Cross is looking for donations for those in need, locally and all over the Eastern Seaboard. To help, visit www.redcross.org. When it comes to holiday wish lists, many local philanthropic organizations ask for specific items— clothing, food, computers, first aid kits. But it is those little plastic rectangles from Target, WalMart, Old Navy and Kohl’s, to name a few retail stores, that are most in demand. “The most versatile and helpful items that we have been asked for by our children and families are gift cards,” says Denise Wentzler of The Children’s Home Society of New Jersey (www.chsofnj.org), which aids the neediest at-risk children in the Garden State and eastern Pennsylvania. “We are even seeing a rise in requests for TracFones with minutes. While these selections may seem to the donor to be a bit impersonal, for the recipient the joy of selecting and purchasing a personal item is often an all-too-infrequent experience.” Clients of Womanspace (www.womanspace.org), which helps women in crisis, are also appreciative of gift cards. “We support a lot of women and children for whom it may not be safe to be at home anymore,” says Susan Klejst, the organization’s Director of Development and Marketing. “Imagine being that person. You need to leave your home in a hurry. You have the few things

you throw in a garbage bag and the clothes on your back. You are a woman with kids in a shelter, and you need stuff. We’re not a department store. We can only have so much for them. With a gift card, we can take them over to Target and they can buy what they need.” Gift cards to local food businesses and stores are a big item on the list of HiTOPS, provider of health and support services for teenagers. “It doesn’t matter why kids are here with us. They are ALWAYS hungry and we always need to consider nutritious snacks as part of the

IT DOESN’T MATTER WHY KIDS ARE HERE WITH US. THEY ARE ALWAYS HUNGRY AND WE ALWAYS NEED TO CONSIDER NUTRITIOUS SNACKS AS PART OF THE PROGRAM.

program,” says Elizabeth Casparian, executive director. “And that doesn’t come cheap.” HiTOPS is also in need of medications since the organization no longer gets samples or discounts from drug companies. Nearly every non-profit has witnessed a sizeable increase in needy cases since the economic downturn of the past four years. “There has been a staggering increase in the number of individuals and families that depend on us,” says Linda Meisel, Executive Director of the Jewish Family and Children’s Service of Mercer County (www.jfcsonline.org). “Today, 164 families made up of 421 family members rely on our Kosher Food Pantry to

THE CHILDREN’S HOME SOCIETY OF NEW JERSEY

supplement their food and nutrition needs. During the holiday season, without the generous contributions of gift cards, toys, and supermarket gift cards, we could not provide enough holiday presents for those families who are struggling to make basic ends meet every day.” Getting specific, Meisel says that gift cards from Target, Kohl’s and J.C. Penney help buy sweaters, socks and boots; supermarket cards finance holiday dinners, and cards from Barnes & Noble, Best Buy, and iTunes® go toward presents for older teenagers. Young children benefit from art supplies, books, pajamas, and board games. At Isles (www.isles.org), the 31-year-old sustainable development organization based in Trenton, the emphasis is on job training for young people and adults. The organization’s holiday wish list reflects its mission. Founder and President Marty Johnson puts financial contributions at the top, “especially gifts in honor of family, friends or co-workers,” he says. “Isles will send cool holiday cards and thank-yous!” Also welcome are gift cards to retail and hardware stores so that construction students and graduates can purchase tools, meals—breakfast, lunch, and dinner—for 50 youths at the Isles Youthbuild Institute, polo shirts and khakis for the students, graphic and editing software and a laptop with enough capacity to support that software, a good quality video camera/camcorder with microphone and tripod, gently used business attire for students entering the work world, basic signage for project sites and gardens, and three tablet computers for healthy home and lead assessors to perform data entry in the field. The mission of Homefront (www.homefrontnj.org) is to end OctOber 2012 HOLIDAY 2012PrINcetON PRINCETONMAGAZINe MAGAZINE

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homelessness in Mercer County. The organization’s most pressing needs include protein foods such as canned tuna and salmon, Dinty Moore stew, and Spam. Diapers and all other products for babies are in demand, along with personal care items such as shampoo, soap, toothpaste and deodorant, first aid kits to stock a family medicine chest, cleaning supplies with a bucket, used pots and pans, and linens. Homefront would also appreciate can openers for their kids’ Can Opener Drive. Generous donors can also sponsor a child in the organization’s summer Back-to-School Drive, put together a Thanksgiving basket filled with a gift card for a turkey and trimmings for the rest of the meal, or sponsor a child for the holidays by buying a gift he or she has requested (the gift is given by the parents to the child). Trenton-based Mercer Street Friends (www.mercerstreetfriends.org) helps those in need with several programs. For its Food Bank, the organization welcomes packaged foods, particularly tuna, and gallon-sized food storage bags. The Parent-Child Center and Early Childhood Center have their own needs. “We can always use whatever people want to give us,” says Volunteer Coordinator Kathi K. Morley. “Hats and mittens are a big item this time of year. Diapers of all sizes, diaper wipes, socks and underwear are good for the small children. Books are wonderful, too, especially hard books, so the children can’t rip the pages out.” The Mercer Street Friends wish list also includes pull-ups sized 3T to 4T, boys’ and girls’ underwear, socks, tee-shirts in sizes 2T to

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PRINCETONMAGAZINE MAGAZINE HOLIDAY OCTObER 2012 2012 || PRINCETON

5T, and children’s hats, gloves, and scarves in all sizes. Donations of gift cards for food stores, classroom borders for different holidays, high chairs, and playpens would also be helpful. Financial donations are always welcome at the Crisis Ministry of Trenton and Princeton (www.thecrisisministry.org), but specific items are needed, too. “Generally during the holiday season, we put out an extra push for donations of personal care products because they are not covered by food stamps, which the majority of our clients rely on,” says Sarah Unger, Communications and Development Director. “Shampoo, toothpaste, brushes, shaving cream—all of that is needed. And of course we always accept shelf staples and fresh produce.” Don’t forget homeless cats, dogs, and other animals during the holiday season. At SAVE Animal Rescue (www.save-animals.org), there are constant needs as strays and abandoned creatures are brought into the shelter. “Money, of course, because we’re operating at a deficit,” says Executive Director Piper Burrows when asked for her wish list. “And we always need wet cat and dog food, cleaning supplies like Clorox, Windex, bleach, Comet, sponges, rags and towels. In lieu of buying holiday gifts for family and friends, we also encourage people to make a donation in honor of a pet or a loved one to go into our annual fund.” The Trenton Area Soup Kitchen (www.trentonsoupkitchen.org) always welcomes donations, particularly during the holiday season. Especially appreciated

are men’s knit hats, gloves, scarves, hoodies and sweatshirts sized extra large or bigger, and white crew or tube socks. Also useful are blankets, towels and wash cloths, full-sized sheet sets, shampoo, hand cream, body lotion, body wash, and Fixodent or Polident adhesive for false teeth. Last on the list is a heavy duty, large capacity shredder. Corner House Counseling Center (www.cornerhousenj.org) helps Princeton young people and their families as they confront substance abuse and other emotional issues. Always in demand for clients are gift cards for supermarkets, Target, Kohl’s, and WalMart, prepaid phone cards, school supplies for children, and camp scholarships. The agency itself needs a color copier, a digital video camera for clinical training, 12 new loveseats and chairs for clinical offices, a laptop, and a 42-inch flat screen TV. Donations of cash, stock, legacy gifts, and endowment campaign support are always welcome, and the organization suggests honoring loved ones with a contribution. For area charitable organizations, providing clients with the most basic needs is the priority. “We are especially concerned this year that there are so many children who are hungry,” says Wentzler of the Children’s Home Society. “For those who are in need of food, the opportunity to purchase the nourishing items that will help sustain their families is empowering and relieves the stress that builds and causes feelings of helplessness and hopelessness. So please consider these to be sincerely appreciated gifts that will bring a little added joy this holiday season when you answer the wish of one of our children or families.”

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| vintage princeton george Kennan, “the Last Wise Man” by Jordan Hillier

Revered locally and nationally for services to the United States Foreign Service, George Frost Kennan was an expert on the diplomatic history of Russia, the Soviet Union, and U.S./ Soviet relations. He is perhaps best known as the “father of containment” and as the author of the “Long Telegram,” a historic 8,000 word message he sent in 1946 to Secretary of State James Byrnes. The telegram proposed a new approach to U.S./Soviet relations and defined the terms of the Cold War. It became required reading in Washington and in the military. In his memoir, At a Century’s Ending, Reflections 1982-1995, Kennan recalled the telegram’s impetus as being the naïvete of the U.S. State Department with respect to the Stalin regime. Born in Milwaukee, Wisconsin in 1904, Kennan was educated at St. John’s Military Academy. In 1925, he graduated from Princeton University with a bachelor’s degree in history and then passed the qualifying exam for the newly founded Foreign Service. His appointment as vice consul in Geneva was the first of many foreign assignments in a distinguished career. Kennan received special training as a Soviet expert while serving in Germany in the 1930s. He was assigned to Moscow and then Vienna. He was in Prague at the time of the Nazi occupation of Czechoslovakia, in Berlin at the outbreak of World War II, and in Moscow at the end of the war. Through this period, Kennan was the eyes and ears of the American Foreign Service with respect to the Soviet Union. In 1947 Kennan published “The Sources of Soviet Conduct” in Foreign Affairs magazine’s July issue, which he signed as “X.” In it, he proposed his plan of containment in order to block Soviet expansion. Kennan was Ambassador to the Soviet Union in 1952 and to Yugoslavia in 1960-63. In 1975, he co-founded the Kennan Institute for Advanced Russian Studies in Washington, D.C. Kennan wrote more than 20 books and many articles on the diplomatic history of Russia and the Soviet Union. He was twice the recipient of both the Pulitzer Prize and the National Book Award for his books Russia Leaves the War, Vol. I of SovietAmerican Relations 1917-1920 (1956) and Memoirs 1925-1950 (1967). His works express his insight about the United States military, government, and his personal feelings about his time abroad and being an insider before the start of the Cold War. Kennan received numerous awards for his accomplishments: Princeton University’s Woodrow Wilson Award for Distinguished Achievement in the Nation’s Service (1976), the Albert Einstein Peace Prize (1981), the German Peace Prize (1982), and the Presidential Medal of Freedom (1989), to name just a few. In 1950, Kennan took leave from his work with the U.S. State Department on the reconstruction of Europe to focus on more academic matters. While on leave, he was invited to the Institute for Advanced Study in Princeton by its third director J. Robert Oppenheimer. The Institute became Kennan’s intellectual home for the next five decades. He was Professor Emeritus in the School of Historical Studies when he died at his home in Princeton on March 17, 2005, at the age of 101. In an earlier tribute, celebrating the occasion of Kennan’s 90th birthday, Princeton resident J. Richardson Dilworth described Kennan as “an historian who made history” and paid tribute to the diplomat and sage, as “The Last Wise Man, this great citizen of our era.”

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| the last word Princeton Magazine’s Wintertime in Princeton Cover Art Contest

his year’s Princeton Magazine Cover Art Contest grand prize winner is Sabrina Li, a 15-year-old ninth-grader at The Lawrenceville School. Sabrina’s remarkably detailed watercolor of a snow-dappled Alexander Hall on the Princeton campus is reproduced in the form in which it was received, except for obvious minor design adjustments necessitated by the cover format. Second prize went to another 15-yearold, Maya Kuang, who is in the tenth grade at Stuart Country Day School, for her subtle and colorful watercolor rendering of a snowy Palmer Square. The youngest winner was Arthur Furniss, an 11-year-old sixth-grader from John Witherspoon Middle School, for his imaginative pencil and paper creation, No School Today. The contest was open to all New Jersey and Pennsylvania students in grades 3 through 12. Sabrina Li received $300 for the winning entry and runners-up Maya Kuang and Arthur Furniss each received $50. Princeton Magazine would like to extend thanks to all the participants.

1. Alexander Hall, Princeton University Sabrina Li The Lawrenceville School 2. Palmer Square Winter Maya Kuang Stuart Country Day School 3. No School Today Arthur Furniss John Witherspoon Middle School

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