The “pirates” have landed. They’re lighting fires and flashing daggers. But look closer—those daggers are knives, and the fires fuel an outdoor kitchen. Meet New Jersey’s “pirate” chefs, a roving band of culinary pros who create unforgettable, open-fire-fueled outdoor feasts. “Pirate” dining was first a hit and then a trend. Now, it’s a New Jersey culinary movement.
It’s no coincidence that “pirate” chefs thrive here. New Jersey has a thriving agricultural revival, a slew of talented chefs, sophisticated diners and a booming culinary scene. But the nugget of “pirate” dining’s appeal is its emotional impact. “People want better than fast meals and factory food,” says Ben Walmer, the “pirate” crew’s de facto captain. “Especially in Jersey, what we crave now is fresh, local food shared at a meaningful meal.”
The Somerset County architect and chef grew up “amidst nature on a pioneering sustainable farm.” His dad is a fifth-generation farmer and his mom, “a part-Native American…
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