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2016-09-07T00:00:00.000Z

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Wrong Christine Nunn?

Christine E. Nunn

Author

The Preppy Cookbook

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The Preppy Cookbook

Background Information

Employment History

Culinary Institute Spotlights Picnic

Co-Owner and Chef

Picnic Caterers LLC

Executive Chef

Grange Community Association

Owner

PICNIC Everywhere

Education

Culinary Institute of America

Web References (73 Total References)


Staff - Picnic, the Restaurant

www.picnictherestaurant.com [cached]

Portrait of Christine Nunn

Chef
Christine Nunn, a graduate of The Culinary Institute of America, is co-owner and Executive Chef of Picnic, the Restaurant and Picnic Caterers. Read about Christine.
"Christine Nunn brings a special essence to every dish"


Before launching her catering ...

boutiquerealty.com [cached]

Before launching her catering business and then, a year ago, her delightful little BYO, Picnic, Christine Nunn was a food writer and restaurant critic at The Record. "With a good writer," she says, "you hear their voice, you get a little taste of them in the story, and the same holds true in food. I personally keep my food very simple, but I try to have a little bit of something I love in there. One thing she loves is the contrast of sweet and salty, leading to a halibut dish with a blueberry-thyme gastrique and salted walnuts. Another thing she loves is lobster, leading to an outrageously good dish called lobster fricassee. Love is not too strong a word for her seven-year relationship with her sous chef, Javier Ordonez. In fact, she says, "I like him so much I married him. With Ordonez in the kitchen, Nunn, who designs the menu, can sometimes stroll through the dining room during service and get to know her patrons. "I want to make sure they're happy," she says.


"So many people burn it," lamented ...

www.northjersey.com [cached]

"So many people burn it," lamented Christine Nunn, chef and co-owner of Picnic on the Square in Ridgewood.

...
Nunn takes it a step further: She blanches it before she cooks with it. "It's a quirk of mine," she said. "It mellows it out."
Because of its strong flavor, garlic, Nunn pointed out, it can overwhelm some dishes - a mild-tasting fish, for example. Even a tomato sauce.
...
"Plant them," Nunn said.
...
"So many people burn it," lamented Christine Nunn, chef and co-owner of Picnic on the Square in Ridgewood.
...
Nunn takes it a step further: She blanches it before she cooks with it. "It's a quirk of mine," she said.
...
Because of its strong flavor, garlic, Nunn pointed out, it can overwhelm some dishes - a mild-tasting fish, for example. Even a tomato sauce.
...
"Plant them," Nunn said.


Christine Nunn, executive ...

www.northjersey.com [cached]

Christine Nunn, executive chef and co-owner of Picnic on the Square in Ridgewood, tries to do the same, calling it "nose-to-tail cooking.

...
Nunn agrees, saying, "I think that cooking with 'real' true fats, like schmaltz and lard, are going to be showing up."


Christine Nunn, executive ...

www.northjersey.com [cached]

Christine Nunn, executive chef and co-owner of Picnic on the Square in Ridgewood, incorporates simpler plating into a larger effort to be environmentally conscious. "I try not wasting anything," she says.

...
But chef Nunn is over it. "I'd like to see pork belly go away this year," she says, hoping people turn their attention to more interesting, less fatty cuts of meat. She's focused on pork shank, which she says "is so much richer in flavor and has more meat."

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