Top 10 Ways to Celebrate
Summer in Princeton

  1. Summer Photoshoot
    There’s no better place for a photoshoot than Princeton, where every street has an aesthetic backdrop. Breathe in the fresh summer air while you walk downtown and flaunt your style!Top 10 Ways to Celebrate Summer in PrincetonFeatured Princeton Fashionista: Lana Jayne
  2. Design at Dohm Alley
    The alley between Starbucks and Landau is being creatively transformed and will soon be the go-to spot for enjoying art during a coffee break. Dohm Alley’s latest designs include a moon gate, sculptures, art and poetry from English Romantic Poets.Top 10 Ways to Celebrate Summer in Princeton
  3. Swimming Pool Park
    Summertime living is sweeter when you go swimming! Lather on sunscreen, put on your favorite swimsuit, carry that book you’ve always wanted to read and head over to the pool. Community Park Pool on Witherspoon Street offers swimming, lessons, waterslides, diving boards and a snack bar.Top 10 Ways to Celebrate Summer in Princeton
  4. Summer Outdoor Movies
    Bring your picnic basket, chair, blanket and love for movies under the stars! There will be outdoor movies begin playing at 8:30pm on the Palmer Square Green during these Friday nights:
    June 16th – The Iron Giant
    July 14th – The Parent Trap
    August 18th – MoanaTop 10 Ways to Celebrate Summer in Princeton
  5. Play & Energize
    Join JaZams Summer Block Party – Friday, June 16th
    Fun for all ages, includes games, crafts, live performances and so much more!
    JaZams Block Party Princeton, New JerseyThe Princeton Parket’s Energy Playground in front of JaZams is also a unique spot to sit down, eat ice cream, play board games and energize!

    Wow! The @princeton.parklet is really looking great! We can't wait to see the finished product of this alternative energy themed masterpiece! #palmersquare #princetonnj @jazamstoys

    Posted by Palmer Square – Princeton NJ on Wednesday, June 7, 2017

  6. Princeton Festival
    Throughout June, experience the arts – jazz, chamber music, a cappella and symphonic concerts; piano, organ, choral and dance recitals; world music, a piano competition, a conducting master class, lectures, and educational programs.Enjoy the Grammy-winning jazz sounds of the Peter Martin Trio at McCarter’s Berlind Theatre on Saturday, June 17th at 8pm.

    Jazz: See the Peter Martin Trio – June 17

    Enjoy the Grammy-winning jazz sounds of the Peter Martin Trio at McCarter's Berlind Theatre on Saturday, June 17th at 8 pm. Make it a date! Visit http://princetonfestival.org/event/2017-jazz/, stop by McCarter's Ticket Office, or call 609.258.2787 today. Specially priced student tickets are also available for this performance.

    Posted by The Princeton Festival on Saturday, April 15, 2017

  7. Carnival Fairs
    Nothing says summer celebration like carnival rides, funnel cake, live band performances, laughter and fireworks!Top 10 Ways to Celebrate Summer in PrincetonThe Freedom Festival is at Mercer County Park on June 24th.

    The Italian-American Festival is at Mercer County Park on September 22-24th.

  8. Live Music
    Nothing screams summer quite like ice cream, but Halo Pub doubles down on the summer vibe with outdoor live music every Saturday night!Top 10 Ways to Celebrate Summer in Princeton
    Photo by Nattydhay 
    Don’t forget about Live Music & Tastings, Thursdays on the Yankee Doodle Tap Room patio! There will also be music on Palmer Square every Saturday in July and August between 2-4pm.Live Music and Tastings Princeton New Jersey
  9. Terhune Orchards
    Whether you’re looking for fresh fruit to eat or make DIY jam, fruit picking is a fun way to welcome summertime! Pick strawberries and make your own fresh strawberry ice cream with the Terhune Orchards recipe. They also have a new winery and many opportunities for tastings.Terhune Orchards Fruit Picking Winery
  10. 26th Annual Jazzfeast
    Sunday, September 17, 12pm-6pm.
    JazzFeast is an open-air jazz festival that swings with the joy of great music and food! Spend the day listening to performances by some of the industry’s best Jazz musicians and showcasing many local food vendors.Jazz Feast Princeton New Jersey

Show us how you’re spending your summer, using the tag #SummerInnPrinceton!

Nassau Inn’s Traditional
Chocolate Chip Cookies

Courtesy of our Chefs – Here’s the insider recipe for the Nassau Inn’s Traditional Chocolate Chip Cookies!

Nassau Inn Traditional Chocolate Chip Cookies

Ingredients:

1 cup butter (room temperature)
1 cup granulated sugar
½ cup brown sugar
½ tsp. salt
1 tbsp. cinnamon
2 tsp. vanilla
3 eggs
3 2/5 all-purpose flour
1/3 cup oatmeal
1 tbsp. baking powder
1 cup chocolate chips
½ cup walnut pieces

Instructions:

Preheat oven to 375ºF.

In a mixing bowl, cream butter, brown sugar, and granulated sugar on low speed. Add salt, cinnamon, vanilla, and whole eggs. Mix until smooth. Add ½ of the flour to mixture, with all the baking powder, mix until smooth, then add remaining flour to batter, repeat. Finally, add remaining ingredients. Mix thoroughly. Remove from mixing bowl, and scoop onto a lightly greased baking sheet.

Bake in 375ºF oven for 14-18 minutes, or until they’re ready.

Tip: chill the cookie dough (for as little as 30 minutes, and up to several days) for more flavor and texture.

Gift idea: bake for friends & family. Make cookies into fun shapes using cookie cutters. Wrap cookies in treat bags to share the love.

Happy Holidays! Nassau Inn Traditional Chocolate Chip Cookie Recipe

Hope you enjoyed our Nassau Inn cookie recipe. Now, get baking!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

YDTR Chefs’ Favorite
Thanksgiving Dishes

It’s Thanksgiving week, and the beginning of Princeton’s most festive time of year. We are especially thankful for our dedicated chefs and the guests they look forward to serving every Thanksgiving at the Inn. Before all the hustle and bustle, they share their favorite Thanksgiving traditions, dishes and tips with you! Enjoy!

Yankee Doodle Tap Room Chefs

Left to right: Manuel, Jermaine, Edward

chef
“I have three kids at home, four sisters, two brothers – it’s a big family, and I’m extremely thankful for them. We’re a close bunch and see each other almost every day. Thanksgiving is nice, because I get to come home to my family, eat delicious home-cooked meals, and go bowling. A few of my favorite Thanksgiving dishes include roast turkey, beef, stuffed chicken, and sweet potato,” said Manuel Torres, our Sous Chef of 27 years.

Jermaine Turner Nassau Inn Chefs
“I love being home with family, conversing, and having a good time with one another,” said Jermaine Turner, our Chef of 7 years. “I also make an awesome baked macaroni… I add evaporated milk, egg, salt, pepper, sharp cheese, mild cheese to roux, and let it slow cook at 325 degrees for 45 minutes, covered. Then I cook it for another ten minutes uncovered. It tastes like h-e-a-v-e-n.”

Eddie Popp Nassau Inn Chef“I’m thankful for the good health of my family,” said Edward Popp, our Banquet Cook of 8 years. “My mom also doesn’t let me cook on Thanksgiving, so it’s nice to come home to the traditional holiday dishes. You know – turkey, stuffing, and cranberry sauce. I love her cooking!”

Chef Michael LaCorte Nassau Inn“On Thanksgiving, I like to watch football, spend time with family, and enjoy a late night turkey sandwich with stuffing, lettuce, and mayonnaise on a crusty Italian bread!” said Michael LaCorte, our Executive Chef of 4 years.

Steven Fitch Nassau Inn Chef“My favorite thing is waking up and watching football. I’m a big fan of the Detroit Lions,” said Steven Fitch, our Sous Chef of 4 years. “I cook for family, and we have the traditional Thanksgiving meal of turkey, mashed potatoes, stuffing, corn, and my favorite – biscuits. I love gravy piled on top of everything!” Steve also makes home-made mashed potatoes, and the recipe is very simple and delicious. “I add butter, sour cream, salt, and pepper.” For his turkey, he adds a lot of butter, and a dash of rosemary and thyme, before roasting it in the oven.

YDTR Chefs

We hope you enjoyed meeting our chefs, who will be serving Yankee Doodle Tap Room’s traditional Thanksgiving dinner on Thursday! The #YDTR wishes you a great Thanksgiving filled with food, love, family and friends!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

 

Top 5 Cold Weather Beers

Now that it’s the cold, crisp and beautiful month of November, it’s time to savor darker, flavorful and seasonal brews.

John Ryan

John Ryan, our beer aficionado, has been with us at the Nassau Inn for over six years. He loves rich, dark beers, especially in the fall. If you’re wondering what drinks to try, he can easily find your perfect match! Here are his Top 5 Cold Weather Beers!

  1. Shipyard Pumpkinhead Ale: A seasonal favorite, with subtle spiced flavors, and a crisp, refreshing aroma reminiscent of leaves and fall. If you like a darker, spiced taste, try this as a Guinness Black and Tan.Black and Tan
  2. Samuel Adams Octoberfest: Amber colored, seasonal craft beer, with a roasted malt taste and sweet notes of caramel and toffee. This American award winning beer is a huge crowd pleaser for its time of the year.Samuel Adams Octoberfest
  3. Rogue Dead Guy Ale: Colder weather calls for darker styles; if you enjoy malty lagers, then you’ll love this Maibock. It has a deep color and a strong flavor that is nutty, malty and sweet. This ale is one of Rogue’s most popular drinks.Rogue Dead Guy Ale
  4. The Shed Brewery’s Mountain Ale: An English Style Brown Ale from Vermont, great for the slopes. It has a mouthfeel like Porter, but drinks like a rough brown with just enough bitterness.The Shed Brewery’s Mountain Ale
  5. Spellbound Brewing’s Palo Santo Porter: Aged with smoked wood, this dark style Porter tastes earthy and smoky. Its mouthfeel is creamy, and at the back end, you’ll enjoy the aroma of chocolate, vanilla, anise and even hints of mint.Spellbound Brewing’s Palo Santo Porter

‘Tis the season to be warm, cozy and festive! Come and try these cold weather beers at the Yankee Doodle Tap Room. Still not sure what to try? Just ask us!


About the Author: Lily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Fall Menu Must-Haves

From appetizer, lunch, dinner to dessert – here are some of our favorite dishes from our newly released fall menu. You’ll want to try them al­l!

Appetizers

Fall Menu 2016

Bubbling in a miniature black cast iron pan, the Fiery Black Iron Chili is spicy, cheesy, and perfect for chilly fall evenings!

Roasted Pear Salad Roasted Pear Salad tastes just like autumn with the lightness of feta cheese, fresh fall greens, and sweet smoked walnut vinaigrette. You’ll feel festive after the first bite!

Chicken & Waffles Salad

Drizzled with maple vinaigrette and bacon, Battered Fried Chicken is sweet, salty, and goes with any mood you’re feeling; it’s the ultimate chicken and waffle styled soul-food of salads.

Lunch

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Smothered in pepper jack cheese, the Pan Fried Meatloaf Sandwich is buttery soft with crisp frazzled onions on toasty bread. Savor the different textures as they unravel with each bite.

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If you’re in the mood for something light, creamy, and comforting – indulge in the Pecan Crusted Tilapia, soaked in an orange butter sauce, with delicious root vegetable risotto.

Dinner

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The Filet Mignon Au Poivre is professionally cold-smoked, infused with smoky flavor and grilled. Soaked in a cognac demi-glace cream, the mashed potatoes and brussel sprouts are a perfect complement to this tender and succulent dish.

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House Smoked Pork Chop is deliciously doused in apple brandy and cognac demi-glace sauce, with local apple and sage bread pudding broccolini on the side. The smoky taste evokes a campfire like feeling.

Dessert

Nassau Inn

Mason Jar Pumpkin Pie has a wonderful pumpkin mousse filling with a delightfully light and airy texture. This creamy, soft mouse is such a tasty seasonal dessert, you’ll crave it all season long!

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Flourless Chocolate Cake with Lavender Salt is an indulgent dessert with chocolatey, smooth, soft, melt-in-your-mouth cake embellished by the gentle, sweet chill of Tahitian ice cream and delicate fluffiness of whipped cream. The subtle yet soothing lavender salt is the perfect ending to a serene night.

Enticed? There are many more options for you to discover and enjoy! Come and join us in tasting our new fall menu. Whether you are looking for a place to gather with friends or to indulge in a good meal on your own, we look forward to welcoming you this beautiful season!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Preparing for Autumn with Chef Michael LaCorte

There’s something comforting about being seated in a historic booth surrounded by carvings of diner’s past, anticipating a rich and savory meal. When enjoying your Butternut Squash Risotto, you feel the nostalgia and wonder about the mastermind behind your warm and tasty dish. A chef’s journey is one filled with selfless time, energy and love, ultimately to provide you with scrumptious food to nurture your mind, body, and soul.

Yankee Doodle Tap Room

You may wonder, how does a chef become a chef? Some say destiny, some believe in luck and happenstance. For Michael LaCorte, it was a mix of both. He worked at a hospital during high school, but with a twist of fate, his friend encouraged him take a job at a local Italian restaurant. This opportunity, along with the generous mentorship from the restaurant owner, gave him the push towards becoming a chef – and never looking back.

Nassau Inn

Nassau Inn

Fast forward to 2016 – Michael’s fourth year as our Executive Chef. The new fall menu is on the horizon, and we were given a chance to interview him about the creative process behind his menu development. When putting the fall menu items together, there were important considerations to be made. Michael believes in tradition, locality, and seasonality.

  • Tradition: Our piping hot, flaky and creamy Nassau Inn Chicken Pot Pie is the ultimate comfort food for the soul. It tastes like home and has been a guest favorite for countless years. The braised short ribs, with its succulent taste and fall-off-the-bone texture, is another long-standing tradition. Indulging in a traditional meal is very soothing after a long day. You can always depend on the Yankee Doodle Tap Room to have comfort food that will put you at ease and fill your heart with delight!

Yankee Doodle Tap Room

  • Locality: It’s important to get ingredients from the best, local places available. Just try the Apple Orchard Salad and you can taste the freshness of deliciously sweet and crisp local apples. Michael personally loves cheese, especially during autumn days. The gourmet cheese shop here in Palmer Square, Olsson’s Fine Foods, is a favorite source.

Yankee Doodle Tap Room

  • Seasonality: With auburn leaves outside and darker autumn evenings, we could use something warm, spicy and cheesy – Fiery Black Iron Chili with Wisconsin cheddar and our House Smoked Pork Chop are especially delicious this time of the year. We only use fruits and vegetables at their peak – just try our Sugar Beet & Bleu Cheese Salad, Roasted Pear Salad or Cauliflower Fritters all of which are busting with flavor. Don’t forget to leave room for dessert. If you’re in a dreamy mood, go for the mason jar Pumpkin Pie, always a crowd pleaser Crème Brûlée with spiced pumpkin or Warm Apple Cobbler, all the perfect ending to your night!

Yankee Doodle Tap Room

Autumn menu planning is an exciting mixture of divergent and convergent thinking. Michael and the chefs collaborate on creative ideas, and then finalize their plans. Before the menu is released, there’s a tasting at the Yankee Doodle Tap Room. All the new dishes are laid out on a big table for everyone to feast on. We can’t wait to try them and share the experience with you!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

True History of the IPA

You can love them, you can hate them, you can pour them, you can make them, but there ipa 1
is no denying the fact that Indian pale ales have become America’s most popular beer style. In 1978, Congress passed a law that legalized home brewing in the United States. This law brought American brewing into a renaissance, allowing Indian pale ales into the hearts and mouths of main stream America.

ipa 2The origins of the style dates back to the 1700s. Back then, English colonies in India were heavily influenced by the East Indian Company. The imports they collected from trade were the colonists main supply line. A small brewery named Bow Brewery, on the most western edge of London, was credited with the widespread awareness of the style. Due more to the convenience rather than the craftsmanship, the EIC began trading with the small brewery. The style became popular with the colonists of India because of its lighter consistency and higher alcohol content. The Englishmen were used to drinking porters and the Pale Ale was a refreshing replacement. With approval of the Eastern Indian Colonists, the EIC was able to bring this style of beer across the Indian subcontinent, eventually coining the term “Indian Pale Ale”.

Indian Pale Ales require pale malts and a strong hop influence. This style is typically ipa 3higher in alcohol content (6-7% ABV) as appose to the tradition ales (4-5% ABV). With a variety of different hops in America there is no wonder American IPA became its own style. American IPA is considerably a whole different evolution from the English IPA. American IPA is generally drier and higher in alcohol where English IPA is malty. American hops causes the beer to be bitter and can give a collection of different flavors such as floral, citrus, and earthy characteristics. English hops are often fruity and give an herbal taste.

ipa 4The obsession with hops in our IPAs have given rise to an arms race in the field of IPAs. The development of the Imperial IPA or the Double IPA was a direct result. They typically have an alcohol content of 7.5% or higher. Claims have been made that the recipe originated in Santa Rosa, CA, in 1994 at the Russian River Brewing Company. The style is beloved by craft beer drinkers in San Diego with such a passion that some refer to the Double IPA as, “San Diego Pale Ale”. The beer is extremely hoppy in flavor, but that is not even the hoppiest, my friends. Somewhere in America there must be some non-descript building inhabiting an evil genius and their laboratory whose sole purposes is to develop the hoppiest beer known to man. The Triple IPA has been on the shelves of liquor stores for quite some time, but only the strong of heart dare to drink them. With the classification as nothing lower than 10% ABV, Triple IPAs are the most full flavored and bitterest of the IPAs known to date. But don’t worry, the same evil geniuses have developed a beer that is far less complex. The newest development to the Indian Pale Ales is not an ale at all, it is actually a Lager. The Indian Pale Lager (IPL) tends to be hopped as an IPA but values bottom-fermenting yeast which gives a lager its signature. An easier drink, the IPL has a lighter, cleaner body and the hops are more subtle.

From England to India then to its rightful home, America. IPAs have developed and evolved through history and will continue as long as there are creative brewers and ipa 5enthusiastic drinkers. So next time your at the bar with your buddies and someone asks, “Where do IPAs come from?” You can shut down the know it all who says, “It’s an Indian Beer”. Be sure to tell them the true story, where IPAs are from and where they are going. Until text time Keep Laughing ,Keep Drinking, and Keep Living!!!!!!