The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1285484
ur entrée's main protein was their farm-raised chicken. ese chickens are a special breed from France, taking them twice as long to raise compared to ones sold in grocery stores. For this dish, the protein was seared and then roasted producing a chicharron- like texture on the skin with a pleasing color. e chicken sat on a bed of a smooth cauliflower purée and succotash—a mixture of beans, chickpeas, green beans, and corn. A chicken jus that was cooked down for thirty-six hours completed the main course. e chicken was so tender and juicy that you could tell just by cutting into it, complemented by the pureé and succotash in such an exquisite way. To end this promising dinner, a summer corn creme brûlée was brought out for dessert—made with their free range, farm raised egg yolks. Adding corn to a dessert was interesting and we were unsure of how it was going to taste. However, we were surprised that the corn was what made the creme brûlée so phenomenal. e sweetness from the vegetable gave the right amount of flavor all through the custard, satisfying even the sweetest tooth. e Farm at Glenwood Mountain was nothing but exceptional and undoubtedly exceeded our expectations. ey made sure to add all the components to a dish— down to the flavor, the textures and the color—to enhance the guest experience, which made everything worthwhile. e calmness of the farm, the careful creation of the food and the inviting atmosphere from the staff really makes this place feel like you're at home. A feeling that we all need, especially during challenging times. ere's no wonder there's a list of people from the city and locals that continue to keep coming back here—VUE Magazine now included. V U E N J . C O M 157