Bobby Trigg Has A New Cooking Show on Princeton’s
TV30!
One of Princeton’s favorite Chefs, Bobby Trigg, has
a new cooking show on Princeton Community Television’s
“TV30” which premiered December 18th, 2001.The show
is called “Cookin’ With Bobby-From Our House To
Yours” and features Bobby sharing his trade secrets with
local guests and patrons as well as home viewers throughout
Princeton. The format is educational-based, focusing on Bobby’s
motto: “Keep it Simple, Fresh and Fun.”
While so many cooking shows on television now are produced
from a professional kitchen/studio, these shows will be filmed
in Bobby’s kitchen at home so people can see that these
dishes can be prepared in their home-again-with a little help
from him. There will be a revolving series of guests culled
from the Princeton Community as well as from patrons of The
Ferry House, who will be invited to come into Bobby’s
home and get a closer look at how he creates some of their
favorites from “The Ferry House” menu.
If you would like to be a guest of Bobby's in the future
or have a recipe you would like to see on the air, please
drop us a line and tell
us what your favorite Chef Trigg dish is. We will be picking
guests from our clientele from time to time to join him at
home as he prepares their requests.
Click on the following link
to access TV-30’s weekly schedules for showtimes to see
when they are broadcasting both new and past shows in their
rotation .
SHOWS:
Episode One: Fall Grilling w/Homemade Barbeque Sauces
Episode Two: Just ‘Shrooms
Episode Three: Got Tuna?
Episode Four: Just Crabs
'Cookin'
with Bobby'
By: Pat Tanner, Special Writer
Princeton Packet, Packet Features
January 04, 2002
Move over, Emeril. Princeton has its own celebrity TV chef in
Bobby Trigg, chef/owner of Princeton's popular Ferry House restaurant.
His show, called "Cookin' with Bobby - From Our House to
Yours," premiered last month on Princeton Community Television's
TV30 and will continue with a new episode each month.
At one point in the premiere episode, which featured Mr.
Trigg at his backyard grill preparing three barbecue sauces,
he actually uttered Emeril Lagasse's famous tag line, "Let's
kick it up a notch." But his subject matter and his boyish
good looks were more reminiscent of another of the Food Network's
star chefs, Bobby Flay, whose "Hot Off the Grill,"
has been a longtime hit.
The show's opening montage shows Mr. Trigg sprinting across
Witherspoon Street into his restaurant, where he changes from
street clothes to chef's whites. But for the cooking sequences,
all the action takes place at his home in Hopewell. The first
episode was taped in his backyard, with the chef standing
in front of his imposing professional-grade gas grill, one
that comes complete with two burners on the side - so convenient
for sweating onions and sautéing tomatoes for sauce.
Mr. Trigg, whose culinary motto is "keep it simple,
fresh and fun," began by declaring, "Your grill
is an extension of your kitchen, so don't put it away after
Labor Day." With jazzy percussive music punching up his
actions and the screen occasionally splitting in two - the
better to catch his every move - he then launched into his
first preparation, an ancho chile barbecue sauce for grilled
filet mignon.
Mr. Trigg's previous television experience consists only
of two guest chef appearances on Channel 12, but they were
enough for him to catch the video bug. "It was kind of
neat," he said. "I like the whole educational aspect
of it. After all, a lot of people took the time to teach me
over the years and this is my chance to give something back,
to pass some things on." The main ideas he hopes to instill
in viewers are, he says, "that cooking is fun and easy.
And these days, there are so many good products out there
to try, so why not?"
Bill Turk wears a number of hats at Princeton's TV30, including
that of training director. He says of Mr. Trigg, "He's
a talented TV chef and he's doing quite well. The idea of
working in his home and talking to people came together quite
nicely."
In the first episode, Mr. Trigg introduced viewers to sweet
chile sauce in a bottle, noting that it is available at most
Asian markets. On camera, he added a couple of tablespoons
of the sweet-and-hot sauce to a fruit-based barbecue sauce
for grilled mahi mahi that features mangoes, jalapeño
peppers, fresh cilantro and lime juice. In keeping with his
goal of making cooking simple, he pointed out that the mangoes
could be replaced by fresh peaches in summer, Granny Smith
apples in fall, and canned pineapple rings any time.
After the fish had been glazed with the sauce, the chef demonstrated
how the dish gets "plated" over a bed of crab salad
at his restaurant.
As two unidentified guests looked on and intermittently asked
him questions (out of microphone range, alas), Mr. Trigg also
demonstrated recipes for grilled filet mignon with ancho chili
sauce and tuna steaks glazed with a sauce made with chipotle
adobo. He carefully explained that chipotles are smoked jalapeños,
and that adobo includes herbs, spices, vinegar and tomatoes.
Like the sweet chile sauce, the canned chipotles, available
at most supermarkets, were representative of the kinds of
off-the-shelf items this enthusiastic chef wants viewers to
discover and use in their own home cooking.
Bobby Trigg began his working life on Wall Street. After
six years he decided to switch gears and attended the Philadelphia
Restaurant School, where he trained with French chef Jean
Pierre Tardy, longtime executive chef at Philadelphia's acclaimed
Le Bec-Fin and whose eponymous Newtown, Pa., restaurant is
an area favorite.
Mr. Trigg apprenticed at Le Plumet Royal, the restaurant
in Princeton's Peacock Inn, and opened his original Ferry
House restaurant in Lambertville in 1992.
In March of 1998 he moved the restaurant to Princeton, where
his unique style of eclectic New American cuisine continues
to garner rave reviews.
Among the signature dishes at the bring-your-own-wine spot
are a classic crème brulée and an entrée
of roast baby rack of New Zealand lamb with mustard basil
crust, with a sweet potato-and- black bean tortilla, and roast
garlic and green peppercorn jus.
Mr. Trigg hasn't yet settled on the subject for January's
installment of "From Our House to Yours," but he
is leaning toward mushroom dishes, since, as he says, "It's
been a great year for mushrooms and more and more exotic varieties
keep appearing in the market. It would be fun to educate people
on how to use them."
Another signature dish at The Ferry House is Trigg's firecracker
shrimp with Oriental barbecue sauce, a version of which can
be found on the restaurant's Web site at www.the
ferryhouse.com. Below is an adaptation of that recipe, prepared
as wontons. Currently, at the restaurant, Mr. Trigg skips
the wontons and instead skewers the shrimp between slices
of cucumber and uses the Oriental barbecue sauce as a glaze.
To serve, he sets the skewers on a bed of Thai cabbage salad.
The first installment of "Cookin' with Bobby - From
Our House to Yours" was aired three times on three dates
in December. TV30 has not yet set the dates and times for
the January broadcast, but - as they say in TV Land - stay
tuned.
©Packet Online 2002
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