IN THE KITCHEN WITH ANDRE AND TRACEY DEWAAL

It must have been fate that Tracey and Andre deWaal met at an event that involved food. In 1992, they were introduced at a picnic in West Paterson. Now, 16 years later, they are owners of one of the most prestigious restaurants in the region: Andre’s Restaurant and Wine Boutique. Andre DeWaal grew up in Newfoundland and graduated from The Culinary Institute of America in Hyde Park, New York. His future wife, Tracey, grew up in Kinnelon and graduated from Montclair State University. They were married in 1998 at Waterloo Village. “Andre made the wedding cake which he called, ‘Soon to be Famous Wedding Cheesecake,’” said Tracey deWaal, “It’s a brownie-bottom chocolate chip cheesecake ... awesome!” “We really wanted to start our own restaurant without a partner or financial backer,” Andre deWaal said, “We wanted to live or die by our own hand, so we needed to find a location in an up and coming area. Newton seemed ripe for the picking in 1998.” Andre started his culinary career at age 14, working in a gourmet deli in Wayne. After cooking school, he worked for a “very generous couple” at Park One Eleven in Ridgewood. “I left them to work in a small Inn in Cooperstown, N.Y., but returned to New Jersey to help the same couple open a restaurant in Riverdale, N.J., called Rosemary and Sage,” Andre said. “So I guess you could say that Brooks Nicklas and Wendy Farber really helped me to form what I wanted my own restaurant to be.” The year the deWaals were married, Tracey was in sales. Her territory was northern New Jersey, so, said Andre, “She was our scout.” They found the spot on Spring Street, in Newton, and began negotiating a lease. When they left for their honeymoon in the South of France in May 1998 they were uncertain of the future. “The second day of our vacation we got the call in France that it was a go. Tracey and I had a very memorable honeymoon and delicately balanced our time with each other and our time talking about the new venture.” Andre spent the summer renovating and they opened on September 2, 1998. They ran the restaurant as a BYOB for about three-and-a-half years and then doubled the size and acquired a liquor license, allowing Andre to make food and wine pairings, host winemaker dinners, offer wine classes and turn patrons on to undiscovered wines from around the world. “The restaurant has evolved with us, our customers and our children over the years,” Andre said. “For example when we first opened it wasn’t really a place that welcomed kids. Then, as our kids grew we bought a few booster seats and now we have a full fledged kids menu. We make our own chicken fingers with organic chicken, The hot dogs are made locally and the kids get to decorate a cookie that the pastry chef bakes while they eat their dinner.” Last year, they added a bistro menu which is available every night except Saturday. “We felt so many of our customers wanted real, healthy food, prepared with care and they shouldn’t have to wait for a special occasion to get it. The bistro menu is a simpler and less expensive way to enjoy our restaurant.” This past summer the deWaals added an outdoor cafe. The deWaals said they chose Spring Street because of the “beautiful architecture and the sense of a downtown ‘Main St USA’ feel.” They added, “We were pioneers. No one thought a restaurant of our caliber could survive. We have worked hard to help bring Spring Street to it’s full potential and welcome the Main Street program. Everyone coming together and working hard for a the better of the community is fantastic. The last year proved all that can be done and we hope it continues.” 1998 was a huge year for the deWaals. Not only did they marry and start a business, they also bought a home on Paulinskill Lake. “Being so busy at work it really took having kids to force us to make friends,“ they said. But now they say they couldn’t imagine still being here if it weren’t for their friends. When it comes to community, the deWaals are more than vested. Tracey was instrumental in getting the Taste of Newton off the ground, and they support local non-profits and schools. One of the biggest non-profits they support is Katie’s House, which includes a fundraiser on October 19 called Every Bite Counts be held at Perona Farms. Katie’s House is a non-profit organization run by Tracey’s sister dedicated to providing housing for developmentally disabled young women The deWaals enjoy kickboxing and are at the gym three times a week. They also like both road and mountain biking and took up a new sport, running, this June completing the Stillwater Stampede. André deWaal has cooked at the James Beard Foundation Awards as well as many charity benefits in the tri-state area. These events have allowed him to cook alongside some of the great chefs that he admires. Andre’s Restaurant had been rated “Excellent” by the New York Times. The Star Ledger gave André’s three-and-a-half stars, and The Artful Diner, of NJ Online, says “Dinner at André’s is a totally beguiling experience.” Vegetable Soup Andre deWaal said of this recipe, “I substitute apple cider for a portion of the stock. Since Tracey and I joined the community-supported garden a few years ago, there is always an abundance of fresh vegetables to make this soup. I especially like to use a variety of squashes like delicata, butternut and acorn.” He advises new cooks, “When you start to create your own dishes, try to come up with a ‘taste picture’ before you start to cook. This will help you determine the seasonings. Light and delicate vegetables call for more gentle seasoning.” Puree of any vegetable 2 tablespoons butter 1 large onion chopped 4 cloves garlic 1 pound any vegetable chopped 1 carrot chopped 1 rib celery chopped 1/2 cup white wine 1 1/2 quarts chicken stock seasonings 1/2 cup heavy cream Start by sweating the vegetables over low heat. I like to get the onions started while I prep the remaining vegetables, adding them as I go. When the vegetables have started to soften and the onions are translucent, add the wine, stock, herbs and spices. Simmer the soup on very low heat until the vegetables are very soft, about 45 minutes. Puree the soup and push through a fine mesh sieve. The finer your sieve, the more velvety your soup will become. Finish with heavy cream and adjust the seasoning with salt, pepper, and Tabasco. This soup is best reheated after two days in the fridge.