An Evening with Chefs Scott Anderson and Mike Ryan of Elements (Princeton, NJ)

Click HERE to secure tickets

MENU

nova scotia uni with sweet potato, shiso & citrus

raw hiramasa from maine with ramp ponzu, spring onion & myoga

lamb tartare with sorrel chutney, wildflowers & pita

elements bread & butter : einkorn & spelt with cleavers cultured butter

white asparagus cooked over charcoal with trout roe, saltwort, ramp oil & fermented

white asparagus emulsion

long island snails with amarosa potato confit, fiddleheads & spring allium butter

shagbark hickory smoked beef with wild watercress, oxtail croquettes & stinging nettles

sour cherry garcia frozen custard with vanilla, whey caramel & whole wheat biscuits

wild viola tart & pansy pate de fruits

Elements

In 2008, along with business partner, Stephen Distler, Chef and Culinary Pioneer Scott Anderson opened elements, bringing to the Princeton restaurants scene a new dining experience. Seamlessly blending together progressive modernist cooking techniques with a superlative focus on fresh, locally sourced ingredients, Anderson tantalizes taste buds with his trademark “Interpretive-American” cuisine that ultimately draws out the purest flavors of each ingredient.

Elements boasts an exceptional culinary team of movers and shakers looking to revolutionize the restaurant industry time and time again. Having spent time in kitchens around the world, both Chef Anderson and Chef de Cuisine Mike Ryan are eager to bring an openness to inventive cuisine featuring international influences that marry local ingredients with global flavors.

CHEF SCOTT ANDERSON

Executive chef and co-owner Scott Anderson places a superlative focus on fresh, local ingredients, utilizing modern techniques and elements of classic dishes in creating his trademark ‘interpretive-American’ fare found at elements and Mistral.

Anderson’s inventive and progressive approach has earned him the attention and accolades from some of the industry’s most authoritative voices, among which includes the James Beard Foundation, which has named Anderson as a semi-finalist for Best Mid-Atlantic Chef in 2015, 2014 and 2013.

Anderson believes in the power of collective consciousness and that collaboration amongst fellow chefs and local purveyors allows for ideas to take root, flourish and move forward. This intrinsically American belief is practiced by Anderson and his team daily, working with local farms and butchers in farming, foraging, curing and fermenting ingredients to execute their vision of transforming classic dishes into something completely new

CHEF Mike Ryan

Mike Ryan, chef de cuisine of elements, was born and raised in Hunterdon County just outside the town of Oldwick, New Jersey. Growing up on a small farm, he developed an appreciation for the outdoors at a young age and enjoyed hunting and fishing with his friends and family.