Chef Peter O'Connell of Pasta Fresca
Pasta Fresca Chef/Owner Peter O’Connell, who grew up in Red
Bank, attributes his gastronomic distinctiveness to being in the
right places at the right times. O’Connell’s mom was a good home
cook, he says, preparing meals for the family while his dad
worked long hours in Manhattan. On the weekends, dad took over
the kitchen, creating soups, baking, and biscuit making. The
youngest of six children, O’Connell was home with his father
while his elder siblings were involved in activities.
Unbeknownst to him, he was embarking on the early stages of his
culinary career, working side-by-side with his dad at the stove.
At 14 he started working at the now closed Buxton’s, bussing
tables, washing dishes, and eventually graduating to short order
cook. With the 1984 rebirth of the South Street Seaport, he was
offered an opportunity through a family friend to work at the
Fulton Street Café. There he would shuck oysters and grill on
the weekends and summer after high school. After six months, he
walked into the former Pear Tree of Rumson for a job and found
his pot of gold. The kitchen was staffed by former chefs of The
River Café of Brooklyn, under the auspices of the “Godfather” of
American cuisine, Larry Forgione. Forgione, who wrote the menus
and collaborated on the restaurant, put the Pear Tree on the
map.
O’Connell acquired a job in the kitchen where he gained his
first true encounter with “professional” cooking. He stayed a
little over a year, until the restaurant was sold after an owner
became ill. With Forgione as his mentor, O’Connell was
invited by him to participate in the original James Beard
Foundation City-Meals-on-Wheels extravaganza at Rockefeller
Center in 1985. This $1200 a plate event had a tremendous impact
on the 18-year old teenager. He was in the company of America’s
top chefs, including Alice Waters, Paul Prudhomme, and Forgione
himself. The experience sealed his desire to attend the Culinary
Institute of America. Because the school had a one-year wait
list upon acceptance, O’Connell sought a local position and
stumbled upon the Front Street Trattoria in Red Bank, under
Chef/Owner Michael Aufiero.
His experience at the CIA was incredible, albeit intimidating at
first. Leaving home for the first time, the breathtaking campus
and its state of the art facilities attracted a diverse student
population from all over the country. He became very focused on
his education and the years of cooking he already had under his
belt provided him with the confidence he needed to succeed – and
to excel.
He did his externship at An American Place, Forgione’s New York
City restaurant. Graduating at the top of his class, he was also
presented with the highest honor, named “Most Likely to
Succeed.” This award was doubly rewarding; for not only did he
feel gratified by his own hard work, he viewed this honor as a
testimony to the love and support provided by his parents.
O’Connell returned to An American Place as an employee at its
new, larger location on 32nd Street. He worked there for two
years, as the Saucier, and at the grill station. Over time, he
had kept in touch with Aufiero in Red Bank. They began to
collaborate on a creative concept for a “Dean and DeLuca-style”
market, showcasing freshly prepared pasta of all different
shapes and sizes, along with other upscale fodder. He left An
American Place to open Pasta Fresca at The Grove in Shrewsbury
in November of 1990 with Aufiero.
Aufiero and O’Connell remained partners for five years, after
which O’Connell became the sole proprietor and Chef Owner. He
decided to broaden the market’s offerings by expanding the
space. In 2000, O’Connell added the restaurant, and lunch and
dinner table service began, serving progressive American cuisine
with an Italian flair.
The menus, driven by the season and O’Connell’s high standards
for obtaining the freshest and best food products available,
incorporate something for everyone’s taste. Lunch is bustling,
with eight different salads and from-scratch dressings - with
nary a head of Iceberg to be found.
Combinations of Maytag Blue cheese, toasted pecans, apples and
baby spinach, tossed with raspberry vinaigrette have become
standard fare for regular guests. Freshly prepared soups,
selected from O’Connell’s huge repertoire, entice diners to come
back for more. Sandwiches offer more than “just a sandwich.”
They offer a meal. Crispy baguettes filled with ingredients such
as grilled Portobellos, fresh mozzarella and roasted red peppers
satisfy even the heartiest of appetites.
Dinner service transforms the restaurant into a more intimate
space. The lights are dimmed, the linen comes out, and the menu
grows. Offerings of the homemade pasta and sauces - which gave
Pasta Fresca its start - along with fresh seafood, NY strip
steak, and roasted, natural chicken, are just a few of the
selections available. Daily specials are a bonus in the evening,
a vehicle for O’Connell and his Executive Chef, John Sproat to
display their creativity.
In February, 2006, Pasta Fresca extended its market and café
selections yet again to include gourmet, personal pizzas and a
greater variety of the items their guests say they want. The
vibe of the dining area has been changed with the introduction
of warm colors, jazzy sounds and a cool, “city-style” open feel.
This is truly one of those “strip-mall gems” - offering much
more than what a casual looker might expect. And you’ll never
have to fight for a parking space – even on a Saturday night,
when the shops in The Grove close at 6:00 p.m.
After 15 years of being in the same place - in one of the most
competitive restaurant environments anywhere - O’Connell has
certainly earned kudos, fulfilling the prediction his fellow
students at the Culinary Institute made, way back when.
Pasta Fresca Café and Market, The Grove, Shrewsbury. (732)
747-5616.www.pastafresca-nj.com. Lunch, Monday thru Sunday,
11:30 – 3:00p.m.,Dinner, Tuesday – Saturday, 5:00 – 9:00 p.m.
BYOB. V,MC,AEX accepted. In-house and off premise catering
available. Seats 50, with al fresco dining for an additional 25,
weather friendly.
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