ABOVE reviewed in the Star Ledger

Cody Kendal a write for the Star Ledger says:

Here’s an unusual restaurant concept that makes perfect sense: have patrons stroll past alluring arrays of food to whet their appetites before they sit down to a meal.

It’s what happens when people walk in the back entrance of the Eden Marketplace and follow the arrows leading to Above, the aptly named eatery in the space atop the trendy market.

Opened last year, Above is a short elevator ride or set of stairs from many of the ingredients that go into its meals.

Did I order more dishes because I’d stopped to examine the cheeses, the meat, the alluring desserts below? Let’s put it this way — I certainly was hungry by the time I looked at the menu.

Chef and general manager Fred Mero, formerly chef de cuisine of the Four Seasons in New York, is assisted by sous chef Saverio Chavez (formerly of Bice in New York) in sending out beautifully presented dishes that make the most of what goes into them without being overly complicated. The variety is well-planned to serve a range of appetites.

Click here for the full article

Welcome Freemans Fish!

From the NJ Patch

Freeman & Eden: A Fish Tale

Freeman’s Fish Market and Eden Gourmet have joined forces. As of this week, the fish sold at Eden is provided by Freeman’s, according to Lia Malatesta of Eden Gourmet.

“Freeman’s has a wonderful reputation in the area, and we think working with Eden Gourmet will be a perfect fit,” says Malatesta. She notes that the arrangement is similar to that of Zayda’s, which operates from Eden Gourmet, though Freeman’s Maplewood location will remain open.

Eden will sell Freeman’s prepared fish items. In addition, says Malatesta, “Freeman’s will hand-select all of our fish varieties for us, ensuring the best possible quality. Our deliveries will continue to come in fresh daily. With the added buying power, we might even be able to offer our customers a better value.”

Above Restaurant’s chef, Fred Moro, also anticipates using Freeman-selected fish.

And the reaction from shoppers? So far, so good says Malatesta. “The response has been very positive over the past few days.”

For the full article:

http://southorange.patch.com/articles/freemans-and-eden-a-fish-tale

Leftovers! What to do?

After a busy holiday weekend some of us at the store were comparing what to do with our leftovers.  Many of us were very creative. Several dishes involving a post Thanksgiving feast included:

* Turkey Barley Soup

* Turkey Curry

*Romaine lettuce topped with roast turkey,avocado, and cherry tomatoes

*A Famous Turkey Leftover Sandwich ( this included cranberry sauce, stuffing, & turkey on a toasted english muffin. They were very specific)

*Turkey enchilada

Please share with us what you did with your Thanksgiving lefts overs!

Give the Gift of Food this Holiday Season

South Orange Mother’s & More

After hosting a recent event at Above one member from Mothers and More posted:

I just held my husband’s 40th birthday party at Above.  We rented the 3rd floor on Saturday night.  The party was from 7-11 but we were still dancing after midnight and they didn’t kick us out!  They just quietly cleaned up around us and probably chuckled as we danced to Metallica and Indian club music mashups.  : )Anyway, thanks again for really pulling off a spectacular event.  It was a very special night for us.

All of our guests commented to me on how great the space was, how much they enjoyed the food and how superb the service was.  I concur on all counts.  I enjoyed working with Dan, the catering manager (dan@edengourmet.com).  He was very flexible and easy going about the whole thing.  We even made adjustments to their menu which they were happy to accommodate.

I highly recommend holding an event there.  If you do contact them, tell them you heard the recommendation from me – or Mothers and More.

Mothers & More is a non-profit organization dedicated to improving the lives of mothers through support, education and advocacy. We address mothers’ needs as individuals and members of society, and promote the value of all the work mothers do.  Visit them on-line at www.somamothers.org/

Head Chef at ABOVE, Fred Mero’s, Turkey Carving Tips

• Let turkey cool down for a juicier bird
• Lacquer the Turkey with an orange honey glaze
• Sharp serrated knife or slicing knife
• Large carving board or platter
• Remove Breast completely from the breastbone
• Slice across the meat grains and cut in as thin slices as possible
• Serve with Hot Gravy