Wednesday, March 10, 2004

Truth in gourmet advertising in Pine Brook

You gotta love capitalism. In a never-ending strategy to prove to the buying public that one guy's products are better than the next guy's, business owners use words like "spectacular" and "amazing" - and even "once-in-a-lifetime" - so often, superlatives have just about lost their meaning.

It's no different when it comes to food. Sometimes I think if I hear/read/see one more sign with the word "gourmet" in it, well, let's just say my reaction won't be pretty. I used to think gourmet meant something rare and extraordinary; only now it's used so commonly, it can mean a deli uses a better brand of cold cuts.

It's no wonder I get suspicious when I'm told about a gourmet shop these days - so often it means spinach wraps and chicken Caesar salads. So I didn't have high expectations when my friend Jan and I visited the Fruited Plain back in November. We were spending the afternoon together, and that was good enough for me - if I came up with a good story, it would be a bonus.

Well, it turns out the Fruited Plain is way more than a bonus. In fact, I'd say Rosemary and Drew Gabbe are cooking some of the finest food I've eaten at a takeout shop in a long time.

I had an idea we were in for something special when I learned each is a chef with an impressive resume: His includes fine hotels in Switzerland and chef of the Terrace restaurant at the Hilton Short Hills; hers, at New York's Le Bernadin and Lespinasse. They met during a stint at the Four Seasons hotel in the city, married, moved to New Jersey and had twin girls, Jenna and Alena, now 3 years old and so cute it makes you laugh. Continue

The Fruited Plain | 48 Stiles Lane Pine Brook, New Jersey 07058 | 973-808-8862