Synergise Yourself

As the cool kids say, March is “poppin’ off” at Bex! 

Our Events Calendar has gradually become an epicenter of events we’re happily scrambling to keep track of. Sound meditations have become a regular happening, we’ve brought in yoga on Monday nights, we brought in a sommelier to pair wine with Chef Becky’s tapas dishes, and we are enjoying collaborating with people in the community and their skills and talents!

Holistic Health Combos 

“Health is not just nutritional,” Chef Becky says. “I mean, I could just focus on food and cut corners with premade ingredients and phone it in, but that’s not me, that’s not Bex. I’m from this community and feed them, and people deserve healthy, nutritious, whole, and straightforward. And when you combine health techniques – healthy eating with, say, a meditative practice such as sound baths or yoga – you synergise yourself.” 

Coming Back Together 

“We got fragmented and isolated during COVID,” she continues, “which is unsurprisingly, but it’s not really how humans are. We’re social, we’re connective, we’re live event-oriented. We come from communities, and those places can be toxic or nurturing, supportive, and healthy. I’d prefer the latter. We’re trying to offer different offerings and bring in people and their expertise to the Gallery. Eastern practices are a good way to balance Western medicine and healthcare. You find what works for you.”

Lurking Leprechauns, Libations, + Limericks

March’s Supper Club will be a little mischievous. Set your leprechaun traps, start thinking about how good corned beef is, and prepare for brighter, longer days ahead in Spring. 

Bex will host a St. Patrick’s Day Supper Club on Saturday, March 16th. Details to follow, but mark your calendar now. 

Dust off your green attire, tap into your Irish or Honorary Irish side, and start salivating at what Chef Becky will be whipping up. 

Remember, Bex Supper Club is not exclusive or for members only. It’s only a term to denote a one-shot dining experience on a special day. We’d love you to join us. 

“I’m going to go traditional with corned beef and potato dishes, but also incorporate a fall-off-the-bone lamb shank, fish pie, chicken dish, and potato-based soup. It’ll be good hearty fare for those in-between weather days of late, late winter and early spring,” Chef Becky says. 

Erin Go Bragh and stay tuned for more details about the St Pat’s Day Supper Club by following us on our social media

Instagram and Bex Kitchen Facebook or Chef Becky Geisel on Facebook or Chef Becky Geisel on Instagram.

Leaping, Looking, Brambling

Leap Year is upon us, only once every four years! 

While the concept behind Leap Year is often non-intuitive, a little explanation makes it reasonable enough: since the Earth unevenly revolves around the Sun (say, 365.4 days), Leap Year allows us to square all the math up and have it be a nice, calendrical number. 

(Math-phobes, that wasn’t so hard, right?) So the result is an extra day this year. 

With Spring in the air, Chef Becky has gone into Mad Scientist mode and is researching & developing tasty offerings for the year ahead. “Leap Year makes intuitive sense,” she reports, putting the finishing touches on a Bourbon Bramble drink made with Gracie’s fruit. “I think in terms of shapes and numbers all the time while cooking, especially the number 3 (carrots, onion, and celery for mirepoix, or salt-peppa-ketchup for pork roll) and triangular shapes, which show up in cooking and baking. As a small business owner, I also appreciate making numbers ‘clean’ and in tune with the Earth.” 

Leap Year occurs when Spring hints at its eventual appearance, with signature purple Crokus flowers poking up in Hunterdon County. 

Chef Becky puts a twist garnish on the light purple top of her creamy drink and considers it with an artist’s eye. She’s happy enough. “The purple pastel-y color is great for Spring and upcoming special days,” she muses. “I like working with blackberries and marionberries because they grow wild and have a pronounced flavor, pairing well with many textures and flavors.” 

Stay tuned for the Chef’s berry drink and more coming out of her laboratory! We will share her recipe on our social media upcoming. What are you doing with your extra day this year? 

Spend it at Bex at the weekend cafe or one of our many events!