The Season for Sweet Corn

Sweet Jersey Corn Soup with Alaskan Crab Recipe 


Alaskan Crab Portion: 

  • 1oz Jumbo Lump Crab Meat
  • 1 tb Fresh Corn
  • ½ ts Fresh Chopped Chives
  • 1 ts Diced Cooked Purple Potatoes
Mix all ingredients in a medium sized bowl. Once mixed place mixture into a ring mold, in the serving bowl. Add pressure so the mixture will hold it shape. Should look like the picture below. 

Sweet Corn Soup Portion:                                 

  • 12 Ears of Corn                                            
  • 1 Onion Sliced                                                 
  • 1 Garlic Clove Minced                                                   
  • 2 Springs Tarragon                                          
  • 4 tb Butter
  • 1 cup Heavy Cream
  • Salt and Pepper

Step 1: Corn Stock, Cover the corn cobs with 2 qt of water and simmer for 20 minutes and strain.

Step 2: Sweet onion and garlic in butter over medium heat untill soft for about 7 minutes.

Step 3: Add corn, tarragon and season. Cook for 5 minutes.

Step 4: Cover with stock and cream and simmer for 20 minutes on low heat.  Puree and strain.  Season to taste with Salt and Pepper. 


(Pour Sweet Corn Soup into the Bowl with Alaskan Crab Cake Portion)

(Season to Taste with Salt and Pepper) 

“Corn brings us back to our roots, it is what we ate during the summer.” -Executive Chef Rafael Gonzalez 

Get to Know Chef Peter Rosenblatt

Mini Interview with Chef Peter Rosenblatt 

Q: If you could have an endless supply of food, what would it be?

Chef Rosenblatt: Pizza with Ranch Dressing.

Q: What animal would you be and why?

Chef Rosenblatt: A bird so there would be no traffic.



Q: What is your favorite thing to do in the summer?

Chef Rosenblatt: Drink.


Q: What ice cream best describes you?

Chef Rosenblatt: Chubby Hubby because I am a Chubby Hubby.

Q: Are you a Day or Night Person?

Chef Rosenblatt: Night.


Q:What actor would play you?

Chef Rosenblatt: Paul Reubens.

Summer means tomato time

Summer Heirloom Tomato Salad


  • 4 Large Heirloom Tomatoes, Sliced 
  • 1 Pt Heirloom Cherry Tomatoes, Halved 
  • 1 Head Baby Romaine Lettuce, Quartered 
  • 8 Oz Maytag Bleu Cheese 
  • 10 Opal Basil Leaves, Chifondae 
  • 1 Shallot, Thinly Sliced 
  • 8 Ts Extra Virgin Olive Oil 
  • 4 Ts Good Aged Balsamic Vingar
  • Salt and Fresh Cracked Pepper 

(Makes 4 Servings) 


Step 1: Top Tomatoes with Basil, Shallot, Salt and Pepper 

Step 2: Arrange above on plate with Romaine 

Step 3: Crumble 2 oz of Blu Cheese on each portion 


Step 4: Drizzle the plate with 2oz Olive Oil and 1oz Balsamic 

Step 5: Finish with a pinch of salt and fresh cracked pepper 

Recipe by Chef Peter Rosenblatt