March Tip of the Month
Springtime
A variety of new life to the earth, and food is high on the list. Although the variety might not be as high as it is in the summer and fall, there are still a good number of selections that are sweetest (and most tasteful) in the spring. Towards the end of this month especially be on the lookout for some exciting fresh foods in the local marketplace
Eating Foods in Season
Not only does your food taste better if you buy it in the season its best suited for, it also holds a higher nutrient content. When good is at its peak, it's more appealing to your taste buds, and it also nourishes your body more!
Choosing the Perfect Fruit
Even foods that are in season have their bad days, so look carefully when selecting. A good way to determine if your fruits are in top-top shape is to gently squeeze them, making sure the skin is pliable, but not mushy. You can skip over ones with brown patches - that's a bruise. Make sure the skin doesn't look pinched or wrinkled either; this means the fruit is drying out, and won't be as juicy as it could be.
Enjoying Asparagus
Asparagus needs nothing more than farm fresh butter, salt, pepper and or a good olive oil and a squeeze of fresh lemon to make a heavenly starter or side dish. Trim the woody ends from 1 generous bunch of asparagus and blanch it until only just tender (3-4 minutes). You can also grill it...simply season it with spring lemon thyme, good olive oil and sea salt and grill about a half a minute on both sides.
Chef Kevin
Executive Chef Kevin Goodchild
Eating Foods in Season
Not only does your food taste better if you buy it in the season its best suited for, it also holds a higher nutrient content. When good is at its peak, it's more appealing to your taste buds, and it also nourishes your body more!
Support Local Markets and Farms
If it's available to you, a farmers market or self-pick farm is a great place to fins the freshet food of the season. You'll probably find the best selection of foods there, and the sellers will usually have taste samples available. Stores on the other hand have to wait for shipments, and since they don't hand-pick their selection, you have to be careful when choosing from the bin. You also don't know how old or how far it has traveled to get on your plate.
How to Determine if Your Food is Ripe
Look for vibrant color as a dull color signals unripe or wilting food. Make sure that any food you pick up is not soft and mushy. This means it's bruised and while this isn't bad for you, it won't taste so great. Too firm, on the other hand, is also not good. This means the food isn't ripe and this affects both the taste and the nutrient content.
If it's available to you, a farmers market or self-pick farm is a great place to fins the freshet food of the season. You'll probably find the best selection of foods there, and the sellers will usually have taste samples available. Stores on the other hand have to wait for shipments, and since they don't hand-pick their selection, you have to be careful when choosing from the bin. You also don't know how old or how far it has traveled to get on your plate.
How to Determine if Your Food is Ripe
Look for vibrant color as a dull color signals unripe or wilting food. Make sure that any food you pick up is not soft and mushy. This means it's bruised and while this isn't bad for you, it won't taste so great. Too firm, on the other hand, is also not good. This means the food isn't ripe and this affects both the taste and the nutrient content.
Choosing the Perfect Fruit
Even foods that are in season have their bad days, so look carefully when selecting. A good way to determine if your fruits are in top-top shape is to gently squeeze them, making sure the skin is pliable, but not mushy. You can skip over ones with brown patches - that's a bruise. Make sure the skin doesn't look pinched or wrinkled either; this means the fruit is drying out, and won't be as juicy as it could be.
Enjoying Asparagus
Asparagus needs nothing more than farm fresh butter, salt, pepper and or a good olive oil and a squeeze of fresh lemon to make a heavenly starter or side dish. Trim the woody ends from 1 generous bunch of asparagus and blanch it until only just tender (3-4 minutes). You can also grill it...simply season it with spring lemon thyme, good olive oil and sea salt and grill about a half a minute on both sides.
Chef Kevin
To learn more about the Hottest Culinary and Dining trends please e-mail Chef Goodchild at: Kevin.Goodchild@marriott.com
We look forward to Creating a Memorable Dining experience!
We look forward to Creating a Memorable Dining experience!
Executive Chef Kevin Goodchild
Chef Goodchild joins the Bridgewater Marriott from the JW Marriott Ihilani Resort and Spa in Hawaii, where he was the Executive Sous Chef.
Prior to Hawaii he spent four years in the Caribbean at the Marriott’s Frenchman’s Reef Resort and Spa in St Thomas. He ran the upscale Tavern on the beach as the specialty restaurant chef. The Tavern was voted in the top three throughout the Caribbean for dining destinations. He also oversaw banquets and served as the senior sous chef of this 540 room property. In between he spent a few months in Southeast Asia practicing and trailing chefs at the JW Marriott Bangkok, Singapore hotel and JW Hong Kong.
Before joining Marriott in 2000, Chef Goodchild worked for the Dome Restaurant in Greenwich, Connecticut. Kevin was the opening Chef of a few different concept restaurants and earlier in his career focused on higher volume atmospheres.
Born and raised in Fairfield, Connecticut, he began his culinary journey at twelve years old washing dishes at a family restaurant. By watching the chef, he knew at that point, this was the career path he wanted. Kevin is extremely passionate and innovative about the food he produces and the culinary experiences that he offers to the guests. He stays close to the organic slow food movement and focus as much as possible on natural, locally grown, and fresh products. Hand picked organic produce from the farm today simply prepared and on your plate tonight.
Chef Robert Williams
Tbones Speciality Restaurant Chef
Chef Williams is proud to be a member of the Bridgewater Marriott team. Chef Williams graduated with honors from the Restaurant School at Walnut Hill College, Philadelphia in 2006. During college, Robert worked at Pine Valley Golf Club, which is ranked number one in the world by Golf Magazine.
He left to become a Sous Chef at Bally's Casino in Atlantic City. Chef Williams first opened their Diamond Club venue - an upscale dining club and bar available only to Harrah's Diamond Club members. While there, he assisted with many banquets, Diamond Club promotional events, various cuisine outlets and charity events.
Chef Williams became Executive Chef of an upscale restaurant in Haddonfield, NJ. There he pioneered many imaginative dishes and created new menus seasonally. Chef Williams was featured in local magazines and newspapers, including the Haddon Herald, the Haddonfield Sun, and Ed Hitzel's Magazine. He also appeared as a guest on Ed Hitzel's radio show.
Robert has been zealous about cooking since he was 16 years old, when he began his culinary journey as a line cook. Throughout his experiences, Robert has maintained a love for food and a drive to produce the very best dining experiences for those he serves. He believes that the perfect culinary experience begins with the finest and freshest ingredients, is enhanced by skillful preparation and visually aesthetic presentation, and coupled with excellent personalized service, should continue to last long after the dinner has left; an experience to satisfy.
Tbones Speciality Restaurant Chef
Chef Williams is proud to be a member of the Bridgewater Marriott team. Chef Williams graduated with honors from the Restaurant School at Walnut Hill College, Philadelphia in 2006. During college, Robert worked at Pine Valley Golf Club, which is ranked number one in the world by Golf Magazine.
He left to become a Sous Chef at Bally's Casino in Atlantic City. Chef Williams first opened their Diamond Club venue - an upscale dining club and bar available only to Harrah's Diamond Club members. While there, he assisted with many banquets, Diamond Club promotional events, various cuisine outlets and charity events.
Chef Williams became Executive Chef of an upscale restaurant in Haddonfield, NJ. There he pioneered many imaginative dishes and created new menus seasonally. Chef Williams was featured in local magazines and newspapers, including the Haddon Herald, the Haddonfield Sun, and Ed Hitzel's Magazine. He also appeared as a guest on Ed Hitzel's radio show.
Robert has been zealous about cooking since he was 16 years old, when he began his culinary journey as a line cook. Throughout his experiences, Robert has maintained a love for food and a drive to produce the very best dining experiences for those he serves. He believes that the perfect culinary experience begins with the finest and freshest ingredients, is enhanced by skillful preparation and visually aesthetic presentation, and coupled with excellent personalized service, should continue to last long after the dinner has left; an experience to satisfy.
