Inspiration: Perhaps Most Important Ingredient for Area Great Chefs

Editor's Note: This is a follow-up to MaryLynn Schiavi's previous article, "" 

Beyond the techniques, training and experience of some of our favorite chefs in the area, what is it that keeps them creative and motivated — season after season?

The answers range from a passion to take one’s creations to new heights, and a determination to break old barriers, and then also look to the possibilities that arise from Mother Nature’s bounty. Or those special recipes on the menu might come from mama herself.

For David C. Felton, executive chef at Ninety Acres Culinary Center in Peapack-Gladstone, seasonality is the number one priority when planning flavorful meals to fill the menu each week.

“Our premiere dishes are based on local ingredients and raised on our own property when possible,” said Felton, who has 20 years of experience.

“I really love experimenting with uncommon herbs such Lovage, sorrel, and spilanthis,” said Felton.

Who has been the greatest influence for Felton?

“I would have to say it would be a tie between three people — [celebrity chefs] Michael Smith [and] Debbie Gold and Mom,” said Felton.

Luigi and Salvatore Terraglia, proprietors of in Bedminster are in agreement that their mom — or mama — has been a powerful influence.

Established 20 years ago, Luna Rossa serves classic Italian food that is reminiscent of fare that one would enjoy at a family dinner.

“Many of the recipes we use are recipes from mama, although some have been adapted and updated,” said Luigi Terraglia.

The two brothers said they not only enjoy the process of preparing dishes, but they love planning the menu as the seasons change to make the most of seasonal foods.

Standing in his kitchen with his brother Salvatore rolling out and cutting dozens of cheese ravioli, Luigi said he was getting excited just thinking about the ripening tomatoes in his brother’s garden.

He said he planned to pair the tomatoes with fresh mozzarella for a seasonal salad during the months of August and September.

Walter Leffler, Executive Chef and Director of Culinary Operations at the Olde Mill Inn and Grain House Restaurant in Basking Ridge, who has prepared elaborate dishes for members of royalty and every United States President since Richard M. Nixon, said much of his inspiration comes from the fact that until the age of 13, because of a range of food allergies, he was forced to endure a bland diet.

Fortunately he outgrew his allergies and now delights in creating and eating simple to exotic dishes. He said his favorite foods range from turnip cakes, clams with black beans, bean curd roll and any sort of dumplings or rice dish.

“Our patrons love our filet mignon meatloaf with lobster macaroni and cheese and our wok seared salmon. They are both comforting and elegant at the same time, wholesome yet not indulgent,” said Leffler.

Leffler said he considers his premiere dish to be the filet mignon meatloaf.

For Corey Heyer, executive chef at The Bernards Inn in Bernardsville, experimenting with fresh herbs and an inner passion to go beyond his previous culinary performance drive him and keep him on his toes in the kitchen.

“I have always pushed myself harder than anyone I have worked for. When I was a young cook moving up through the ranks I would often read until three or four o’clock in the morning and I still do  — absorbing as much information as possible,” said Heyer. 

He said that throughout his career, if he made a mistake, he worked hard to figure out why it  happened and vowed that it would never happen again.

“I have worked with some amazing chefs and have learned skills and techniques from all of them, but at the end of the day I crack the whip on myself,” said Heyer.

Beyond a passion for excellence, Heyer said he is inspired by the challenge to offer variety in his menu all year round.

“I change the menu every three months, so we have several seasonal favorites," Heyer said. The summer's favorite would be a roasted yellow tomato gazpacho, a twist on a classic, he said. "Roasting the tomatoes in olive oil brings out their sweetness and smoothes out their acidity. When it is pureed it takes on a wonderful creaminess,” Heyer advised.

He said in the fall, his sweet potato ravioli with Austrian pumpkin seeds is a big favorite. 

He said he loves the fact that The Bernards Inn has its own garden filled  with 70 to 80 varieties of herbs.   

“I am really into the flavors that a little leaf can add to a dish or what a puree of herbs can add to a sauce,” said Heyer.

Linda Sadlouskos contributed to this article.