Fred Belfus This is Me

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1. 1. www.thedailyjournal.com

   www.thedailyjournal.com/apps/p - [Cached]

   Published on: 1/16/2008   Last Visited: 1/17/2008

   "Every chef does meatloaf, but not everyone does it well," said Fred Belfus, chef-owner of Fresh Deli, Restaurant and Catering in Millville.
   
   Belfus uses pureed fresh vegetables, white bread torn in pieces, and ground beef that's 81 percent lean.
   
   "I am a purist. I think meatloaf should be made only with ground beef, no pork, no veal -- and not too lean," said Belfus. "I believe you need a little fat to make it moist and tasty. And I don't add salt, there's salt in the beef stock I use. Salt is a preservative, and if you put it in the meat, it makes the meat look bright red in the middle, even when it's cooked."
   
   Belfus said to add liquids and dried bread crumbs gradually, so that the loaf is wet, but the crumbs will pull it together while it's cooking.
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   Fred Belfus' meatloaf
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   If all else fails, here's one last tip from Fred Belfus.
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   In his meatloaf chef Fred Belfus uses fresh vegetables, white bread torn in pieces and 81 percent lean ground beef. For his recipe and others, turn to B2.
   ...
   Fred Belfus, chef/owner of Fresh Deli, Restaurant and Catering in Millville, shows off his own take on meatloaf, the classic American comfort food.

2. 2. www.thedailyjournal.com

   www.thedailyjournal.com/apps/p - [Cached]

   Published on: 9/26/2007   Last Visited: 9/26/2007

   Chef Fred Belfus of Fresh Restaurant on Mays Landing Road in Mill-ville thinks there are two ways to do pumpkin dishes: the hard way, and the easy way.

3. 3. Living - The Daily Journal - www.thedailyjournal.com

   www.thedailyjournal.com/apps/p - [Cached]

   Published on: 3/30/2005   Last Visited: 3/30/2005

   Fresh spring asparagus is a favorite of chef Fred Belfus of Vineland, co-owner of the soon-to-open Fresh Restaurant Deli and Catering at 1405 Mays Landing Road.
   
   Belfus offered his own recipe for fixing fresh asparagus.