Whole lotta love going on in this man's kitchen
by Susan Alai/Star-Leger Staff  - Tuesday February 26, 2008, 10:00 PM

http://www.nj.com/entertainment/dining/index.ssf/2008/02/whole_lotta_love_going_on_in_t.html

Putting the Heart in to Hearty Cooking by Gerald M. Esposito - NJ Life and Leisure July 2007

Somebody get this man a restaurant. Chef Jesse Jones , the award winning, affable proprietor and literal heart and soul of Heart and Soul Catering, Inc had a restaurant. A small one from what I heard ....... which he close, a noble decision but more people need to experience food this good. While he rained under professional chefs.....click to read more or get full story or at http://www.njlifeandleisure.com/ go to slideshow page12.

A Special Jesse Cares Event - A very Successful Fundraiser for Childhood Promise Orphanage  4/13/2007  
Chef Jesse, whose specialty is BBQ ribs and chicken, had his work cut out for him, trying to impress a mostly vegetarian crowd. A  But, not a rib or leg was left! A  The food was fantastic! A  Thank you, Jesse.  Also, a big thanks for everyone's generous donations to the orphanage. A  We raised over $3,500 for 29 kids in Ecuador! That is food for the soul, for sure! http://www.childhoodpromise.com.

Get This Man A Restaurant!

http://baristanet.typepad.com/food/food.html 3/23/2007

The big guy above is chef Jessie Jones. And it was his ribs that garnered him best entree -- and best in show this week at the 6th annual Taste of Essex. Jones picked up two plaques that night, and my heart, with his mouth-watering - read more http://baristanet.typepad.com/food/food.html

Chef Jesse wants YOU!

Sunday, January 22, 2006

Hopefully by now, you've at least sampled the cuisine at Heart and Soul, the restaurant located in the little strip mall on Academy St. just past South Orange Ave. According to his web site, Chef Jesse specializes in "Country French Cooking with a light rendition of Cajun and Southern  Cuisine"--having had takeout before, I can attest to the fact that he definitely specializes in tasty food! (Mmmmm...why can't Jesse's cornbread be on the South Beach Diet??? Wahhh!!!)

Now, Chef Jesse wants to spill all his culinary secrets by writing a cookbook. The only thing is, he's not sure how to get started. He asked me for advice, but being that I work in educational publishing, I'm not that much use to him. (Unless, of course, he wants to use the cookbook to teach first graders how to read...)

That's where you all come in. I know there's someone out there in cyberspace that would have the know how to work with Jesse on a cookbook. If you're that person, give him a call at 973- 374-8000. Guaranteed there's a James Beard award in your future! All I ask for as a broker's fee is a mention in the acknowledgements....and maybe a year's supply of cornbread....

http://www.nj.com/weblogs/southorange/index.ssf?/mtlogs/njo_southorange/archives/2006_01.html

Heart & Soul Restaurant /Catering

Friday, October 15, 2004

By Peter Genovese

New Jersey Star Ledger Review
 

Heart & Soul is a wisp of a restaurant — spare décor, three tables, open for dinner only — scrunched in a characterless strip mall on a side street in South Orange, away from the bustling village scene. It’s not easy to find, and the food’s not easy to describe.

“Country French cooking with a light rendition of Cajun and Southern cuisine” is how chef/owner Jesse Jones calls the food at his year-old restaurant.

“I’ll be honest,” says the talkative 39-year-old cook. “I don’t know what the heck I’m doing.”

It’s true — up to a point. Jones may still be tinkering with the menu and overall direction at Heart & Soul, but he’s been around. He worked 15 years at ARA Food Services, and has done stints at Dennis Foy’s, Le Jardin, the Stage House and elsewhere. He said he was inspired by his mother, Mildred; you can’t go wrong when Mom’s your guiding light.

This is Jones’ first venture (“I’m free-styling with this”), but he’s not without savvy; he e-mails regulars and asks, for example, “Who’s up for gumbo?” If the response is favorable, he’ll put it on the menu. 2006 update –Jessie takes orders via email -Try it -Let him know what you are for – he will build and deliver.

“Why Heart & Soul?” he said. “It’s just what it says. I put my heart in everything I do, even washing dishes. I’m a strong believer in myself. I know I have strong skills.”

Heart & Soul seats 18, which causes Jones to laugh.

“There’s never been 18 people in here at one time,” he said.

It was busy enough on a recent weekday. The restaurant’s full menu can be seen on its Web site, but not every item may be available; call ahead. Jones’ two must-try dishes are his roasted herb chicken and blackened BBQ honey mustard salmon; we were disappointed to discover the chicken was not available the evening we visited.

But all worries disappeared when the cornbread arrived. It’s the best we’ve had in years — just-out-of-the-oven hot, soft and scrumptious, with a hint of a crust, and a perfectly cooked one at that. Cornbread any mom — Southern or otherwise — would be proud of.

The sides ranged from acceptable (potato salad, mac and cheese) to good (sautéed broccoli rabe, collard greens) to great (the brown-sugary yams).

We tried three entrees. The blackened BBQ honey mustard salmon ($13.95) was a nice piece of fish, but the somewhat-sweet BBQ glaze seemed out of place. The braised beef oxtails ($15.95) could have been less fatty and more substantial, but the meat was oh-so-tender, and plenty flavorful. Jones pan-sears the oxtails; adds red wine, roasted onions and other ingredients; simmers them in veal stock, then pops them in the oven for two hours.

The standout dish: Cajun-fried catfish ($13.95), a hefty, terrifically tender dish that managed to be lightly yet sprightly seasoned. Country French Southern Cajun? You’ll just call it flat-out good.

Other entrees include roasted herb chicken ($10.95), roasted baby turkey wings ($12.95) and apricot glazed BBQ baby back ribs ($14.95). All entrees include two sides, and that marvelous cornbread.

“I want the style I do to be fascinating,” Jones explained. “I want people to taste the twist, feel the twist.”

When, not if — he is quick to point out — he receives his first three-star review, watch out!

“When I get my stars,” he said, laughing, “it’s party time. Bottle of merlot on me.”

(Time to get out that good merlot. If we gave stars, Heart & Soul would rate two-and-a-half to three stars.)