Melody Kettle
Montclair, New Jersey
Melody Kettle currently lives in Montclair, NJ with her husband and two children. She holds a BA in English from Rutgers University, and is also a member of the NJ Bar, having received a J.D. from Rutgers Law School in 2004. She is a food writer and video journalist.
In 2010, Melody founded Hot From The Kettle, which began as short video segments for Baristanet.com, the oldest most successful hyper-local blog in the nation. Five months after making videos, Hot From The Kettle LLC began independently producing half-hour shows for broadcast on Montclair TV34. The show then expanded to SOMA TV in South Orange and Maplewood, and has recently been added to Summit’s HomeTowne TV’s schedule. Melody
Cooking, Yoga, Russian Literature
Oysters & Prosciutto
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August 16, 2011
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2,099
It's that time of year again when foodies rejoice at the annual process of "putting up" tomatoes.
Yesterday I visited Montclair's most loved and respected foodie, Lou Palma, to observe the process. In true gastro-mechanic fashion, Lou converted his garage from a center for pork curing, into a tomato sauce...
June 22, 2011
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1,347
Here's another guessing game for the culinary elite!
I recently acquired this old school tool from my grandmother. Perhaps your grandmother had one as well?
Can you identify the object and its use?
Please post your answer at Hot From The Kettle. The answer will be posted at 10 pm.
June 21, 2011
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1,146
How about a drunken horse? Maybe some salty balls? Or perhaps a side dish of sarcastic abuse while you wait? If you’re at Maui’s Dog House in North Wildwood, the answer to all these questions is yes!
On a hyper local note, I do realize that North Wildwood is not in Montclair, It...
June 16, 2011
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There are certain smells that are synonymous with summer. For me, tanning lotion, chlorine, hot ashphault, and cut grass conjure memories of 90+ degree days. But the ultimate olfactory summer scent that sends my receptors swooning is barbeque.
There are few activities I enjoy more than sipping a warm weather libation, or a good, big Zin...
May 24, 2011
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I grew up across the street from a cemetery. It was nice to have such quiet neighbors, but it was even nicer to have a source of spontaneously generated zucchini blossoms.
Every year, around June, my grandmother and I would cross the street, squeeze through an opening in the cemetery fence, and with brown bags in...
April 14, 2011
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Easter has a rich culinary tradition beyond the ubiquitous lamb cake, chocolate bunnies, and Cadbury Eggs.
I grew up in something akin to an Italian compound. I lived with my grandparents on what was former farmland that belonged to my great grandfather. Each time one of his six children...
March 30, 2011
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Last week the Meatball King of Last week the Meatball King of New Jersey, Johnny "Meatballs" vistied the Kettle Kitchen to teach us the secret to his famous Meatballs.
Between you, me and the blogosphere, the secret is: caramelized onions.
I didn't grow up with caramelized onions in my meatballs, but after...
March 22, 2011
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1,008
Elizabeth Burns, of Francis Ford Coppola Winery, recently spoke with me about biodynamic wine making methods and Coppola's progress toward biodynamic status.
Elizabeth also discussed the pros and cons of different wine closures, specifically corks and screw caps.
For more on the dinner and for a tour of the Chateau, http://www.hotfromthekettle....
March 05, 2011
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Meatball lovers, hold on to your hats! On March 18, Hot From The Kettle will be shooting a video from the Kettle Kitchen with the Meatball King of New Jersey, Johnny "Meatballs" DeCarlo. Johnny's looking for a Meatball Making Assistant to help him out during the video shoot!
Post your answer to the question below in the Hot From...
February 16, 2011
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In the first segment Prosciutto di Palma, we visited our partner in pork, Rob Nicolosi, at Nicolosi Foods, and procured our Berkshire pig – today we’re going to cure the pig.
Curing is amazingly simple – easy as 1,2,3. First, the pig leg is covered with Kosher salt. Then it’s wrapped in a plastic bag. Finally the...
February 08, 2011
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The first food piece I wrote for our fine hyperlocal blog was Prosciutto de Baristaville, wherein I bemoaned the failure of my first prosciutto.
Shortly after the article ran, I was contacted by Montclair foodie and author, Laura Schenone. She suggested I contact the pork curing maestro, Lou Palma. I immediately emailed Lou, and the rest is...
January 31, 2011
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Old homes are examples of inimitable craftsmanship and charm. Similarly, old world foods – specifically cured pork- are characterized by flavors of authenticity, uncommon tenderness, and a rich palate. More than this, old world food exhibits love.
But the artisanal approach to curing meat is not all Romance. There...
January 24, 2011
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An evening of sumptuous food and copious wine is a good thing. But when the evening also benefits charity – it’s a great thing!
This past Tuesday evening, January 18, 2011, The Park Avenue Club in Florham Park, hosted the tenth annual Taste of Madison.
The epicurean bacchanal was sponsored by Gary’s Wine...
January 22, 2011
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I recently spent a morning walking through Corrado’s in Clifton, with manager, Domenic Scalia. Specialty ethnic items abound at Corrados.
We began, of course, in the cheese department. Corrado’s makes it’s own fresh ricotta ($3.99 lbs), which works brilliantly for homemade ravioli. They also carry the pear shaped imported...
January 17, 2011
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1,109
Anyone who has a vault in their basement dedicated to pork curing and wine, is a friend of mine – and Lou Palma, The Gastro-Mechanic of Montclair, is a dear friend of mine.
Lou has lived on Summit Avenue in Montclair, with his wife, Susan, for 31 years. Summit Ave is home to a few formidable Montclair foodies: Lou Palma, Christina O...
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