Message From the Director: Does New Jersey Have the Best Food in the Country?

Livingston Library Community,

The holiday season is a time to express gratitude, to be with loved ones, and of course to enjoy our favorite festive meals and comfort foods.  I don’t know about you, but I think New Jersey may have the best food in the country, complete with diverse flavors, traditions, and dishes.  On Wednesday, November 18 at 7:00 PM, award winning journalist, John Holl, will be joining the Livingston Public Library on Zoom to take us on a culinary journey across the state as inspired by his book “Dishing Up New Jersey: 150 Recipies from the Garden State.”  



In preparation for writing this book, Holl traveled across the state, exploring all 21 counties for the most scrumptious and mouth watering recipes New Jersey has to offer. In his talk, Holl will be exploring the diverse recipes that make New Jersey a melting pot of delicious flavors and traditions such as those of Italian, Puerto Rican, Polish, Chinese, and Indian cuisine.  Holl will also be featuring dishes made with local and fresh Jersey produce such as cranberries, tomatoes, corn, apples, and blueberries which helped to give the Garden State it’s nickname. After a perfectly ripe Jersey tomato there’s nothing like walking the boardwalk down the shore for funnel cake and ice cream or stopping by your local diner.  These sweet treats and more will be discussed! 

I don’t know about you, but I’m feeling hungry! Registration is required for this program and can be found on the Library’s event calendar.  I look forward to “seeing” you there!

Best, 
Amy, Director

One Reply to “Message From the Director: Does New Jersey Have the Best Food in the Country?”

  1. Sumona’s kitchen:

    “Sweets prepared by the most exquisite chef/ who does equal justice to fish, lamb or goat pilaf treat /serves with incredible grace in her own inimitable way / words cease, stomach ready for a hearty life time of feast.” Translated by PSB from poem “Invitation” by Rabindranath Tagore.

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