dinewithpat.com
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Founder: Lillipies Bakery. 301 North Harrison Street, Princeton, NJ, Mom, Drummer
Holding a lecture – twice, actually, plus a real-time restaurant field trip – on the art and science of restaurant reviewing. I will share the ins and outs of some of my reviews for NJ Monthly, the Princeton Packet, South Jersey magazine, and other publications (including letters to the editor that they elicited, as well as threats to my editors to pull advertising, and at least one threat of physical harm). Dealing with the unexpected on a review and afterwards (e.g., blown cover, food poisoning, rude staff, dealing with irate chefs and restaurateurs) But come to the lecture and I’ll show you a photo of me in disguise, and tell you the secret behind how I developed it.
Welcome to Dine With Pat. I am a Jersey-based food writer and restaurant critic. While you can read my reviews in New Jersey Monthly and my food columns in U. S. 1 and The Princeton Packet, here you get the very latest scoop on where I’m dining, who I'm interviewing, what I’m cooking, eating, and drinking, and my most recent culinary finds – everything from gadgets and books to ingredients and events. For more about me, Pat Tanner, see My Bio.
So I was honored when the local non-profit, Lawrenceville Main Street, asked me to be part of its premier annual event, A Night in the Village, which is happening this coming Sunday, October 1st. The weather forecast is for a beautiful fall day and evening, so if you don’t have dinner plans, please meet up with me and a few hundred other locals as we restaurant-hop through 11 outstanding eateries for tastings of food and beer, first at 4:30 and then again at 6:30 pm. What is the magic that allows a restaurant to weather- even thrive despite – economic depressions, world wars, and ever-changing cultural and dining norms? I interviewed the folks behind Conte’s in Princeton, Chick & Nello’s Homestead in Hamilton, and Freddie’s Tavern in Ewing to find out.
But it wasn’t until her best-seller, Momo and Snap Are Not Friends, captivated my then four-month-old granddaughter (keep in mind that this is not a board book for infants) that I decided I needed to know more. If you’ve been following my work for a long time, you know I’ve been reporting on the Specialty Food Association’s fancy food show for years. I’ve extolled this company’s products before, and I’m doing it again with these two. If I ever need to make a gluten-free pie crust, not only would I use it