Millburn-Short Hills Magazine Spring 2017 | Page 55

SERENADE
POTATOGNOCCHI WITH FENNEL CONFIT
GRILLED OCTOPUS WITH WARM POTATO SALAD AND BLACK OLIVE COULIS
NANCY SHERIDAN LAIRD , CO-OWNER , AND HER HUSBAND JAMES LAIRD , CHEF AND CO-OWNER
Chatham
SERENADE
6ROOSEVELTAVENUE ,( 973 ) 701-0303 RESTAURANTSERENADE . COM
yhpt

Celebrating 20 Years at Serenade

Serenely serving delicious food in Chatham
WRITTEN BY JO VARNISH PHOTOGRAPHY BY ANNE-MARIE CARUSO

When Chef James Laird and his wife and partner Nancy Sheridan Laird opened Serenade in 1996 , their concept was clear . They would draw inspiration from James ’ sexperience working in fine restaurants such as Georges Blanc and Restaurant Pic in France , and develop their menus on locally sourced , seasonal items . “ Now it is in style ,” says James , “ now there is a name for it , Farm to Table , but that is what has been done inEurope for a hundred years .”

That concept still works : The restaurant celebrated its 20th anniversary inOctober with two parties – one for their employees and their families , and one for customers who have been with them for along time .
The couple continues todeftly hone their cooking and operating skills , working the front and the back of the house quietly and successfully . Both are trained chefs ; Nancy also worked on Wall Street in the mergers and acquisitions group at Kidder Peabody , and as the development director for Ballet Hispanico , an off Broadway theater company . She changed direction in 1993 , and went to study atthe Culinary Institute of America . During her internship at the Ryland Inn , she met James , who was working as sous chef . Twoyears later , they married . Also agraduate of the Culinary Institute of America , James began his ascent in the culinary world at age fourteen , when he got ajob sweeping the parking lot at an eatery near his home in Middlesex , NJ . “ We had both worked in the restaurant business , and we wanted to make it our life together ,” says James . They fell in love with Serenade ’ slocation , and decided to stay in their native state of New Jersey .
The food at Serenade is exquisite ; James ’ s commitment to seasonality remains paramount to the menu . The pumpkin soup appetizer , prepared with chestnuts , apples and chives , is delicious and contains no cream so is surprisingly low in calories . Standout entrees include the lamb duo , a combination of grilled porterhouse and roasted rack , and tuna , served with coconut sticky rice , avocado , shiitake
mushrooms and ginger vinaigrette . “ James is known for his light touch ; there is very little butter apart from the desserts ,” says Nancy . “ It is a way of eating that doesn ’ t harm you .” The restaurant is famous for its tomato bisque , lobster bisque and lobster chowder , fish preparation ( scallops at lunch , organic salmon at lunch and dinner , and sea bass at dinner ) and salads , for which the Lairds use lettuce from their own garden . Nancy ’ s favorite salad is made with romaine , endive , arugula and tomatoes . It is served with a sherry vinaigrette and is fittingly named for her . As for desserts , James has his favorite : The warm brownie with house made ice cream and chocolate sauce .
Serenade has weathered a deep recession and , twenty years after its doors first opened , is busier than ever . “ We always did this for the love of the food and not the money . Iwas raised to work for passion ,” says James . Adds Nancy ,“ Seeing the customers come in every night is the most exciting part , and knowing we have established something that is a permanent part of this community .” ■
MILLBURN & SHORT HILLS MAGAZINE SPRING 2017
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