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This profile was last updated on 5/13/2017 and contains contributions from the  Zoominfo Community.

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Wrong Christine Nunn?

Christine E. Nunn

Chef

Picnic Caterers LLC

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History

Author

The Preppy Cookbook


Executive Chef

Grange Community Association


Owner

PICNIC Everywhere


Web References(74 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"


Friday Happy Hour: Whiskey Sour - Spoon & Shutter

www.spoonandshutter.com [cached]

This excellent whiskey sour recipe and photograph are from "The Preppy Cookbook" by well-known New Jersey chef Christine E. Nunn, an old friend of ours who is now the chef at Picnic on the Square in Ridgewood, N.J. (where I lived for 20 years).
Ever the prep, Christine usually drinks hers wearing madras pants.


www.northjersey.com

"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.


www.northjersey.com

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."


www.northjersey.com

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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