Imagine it: you’re freezing cold because you did not dress appropriately, looking in an over-inflated market for a home, driving from open house to open house, and have long ago run out of car snacks. You’re running out of daylight and straight into hangry territory. That’s the situation we were in when scoping out the town of Cranford, NJ, near Summit. A town we were falling in love with, but whose market and homes for sale were not loving us back. Calling it quits for the day, we needed something that would warm us up and be good for the saddened souls. Enter Winberie’s– a wine/brewery that had outdoor seating for the pup, and a hearty menu with brews on tap in downtown Summit.
For the first time, maybe ever, I ordered a Chicken Pot Pie. Not that it’s a dish I don’t like, but it’s one that I have never thought to be the best option on the list. Then again, never have I had to sit outside when it’s cold and realized what a perfect dish a warm chicken pot pie could be. Filled with braised chicken, carrots, celery, onions, mushrooms, corn, peas, and potatoes, steaming in a flaky crust, this massive dish was oh so welcomed:
This dish has got some history! The Chicken Pot Pie can be traced back to medieval Europe, where a pastry crust filled with various ingredients was a common culinary practice. The dish gained popularity in England during the 16th century and was known as a “pye.” Initially, the pye was filled with game meats, but as it evolved, chicken gradually became the preferred filling. When settlers arrived in America, they brought their love for the chicken pot pie with them. It quickly became a staple in American households, especially during the early days when ingredients were limited. The simplicity of the dish, combined with its comforting flavors, made it a cherished family favorite. Finally, I can see why. I absolutely loved this dish.
Beneath that buttery crust was a little treasure trove of tender braised chicken, cooked to perfection, swimming with carrots, celery, onions, mushrooms, corn, and peas- all the fixins’. So much color and vibrance with a bit of every type of flavor and texture. Sweetness from the carrots and corn with earthiness in the mushrooms. That expected crunch from celery and known aroma from onions. Creamy potatoes added a velvety texture and a touch of heartiness, making each mouthful even more satisfying. All somehow coming together in harmony, and well-balanced.
The star of the show, the flaky crust, was a work of art. A crispy, golden exterior that melted in my mouth. The contrast between the delicate crust and the robust filling was a match made in heaven. I’ve got to say, in a world of ever-changing culinary trends, the Chicken Pot Pie stands the test of time.
Speaking of the test of time, what could stand it more than Steak Frites? In our case, sweet potato frites because there is no world where I will not substitute regular fries for the sweet potato version. These were quite good, thanks in large part to a healthy sprinkle of salt (you can even see it in the picture above), and the aioli served alongside.
The star of the show, the sliced 10 oz. Hanger Steak was perfectly cooked to our requested level of doneness. Medium well, with that middle slightly bloody section the one I avoid but what most people claim a steak should be. To each their own. The hanger steak, known for its robust taste and natural marbling, delivered on its reputation. It boasted a deep, beefy flavor that was complemented beautifully by the Chimichurri. A vibrant blend of fresh parsley, garlic, tangy vinegar, and fragrant spices, the Chimichurri gave that fresh bite to a steak- the type of a sauce does not distract but rather enhances the natural richness of the meat.
The smoky Poblano Aioli made sure to make its presence known. Its creamy texture and mild smokiness lent a subtle yet distinctive flavor to the beef. The aioli’s hint of heat and smoky undertones leaves a lasting impression on the palate, whether eaten with the steak or with the fries (or anything else you can get to dipping). Can you tell yet that I am obsessed with what comes with a dish?. I think you get the point about the dips, they take the dish from pretty good to yessss, moreeeee.
All in all, a big kudos to the kitchen at Winberie’s, and especially that Chicken Pot Pit. Warming up our bodies, and especially bellies, on what otherwise could have ended in a cold night.
