Page 102 ⋆ Jersey Bites

A Week of Jersey Bites Birthday Giveaways

Giveaways

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August 31, 2015

On September 4, 2007, we published our very first “Hello, world” blog post. Although we had no idea at the time, it was the beginning of a truly amazing adventure. Every year since, Jersey Bites has grown, achieved new milestones, and reached more and more food-loving fans. We are closing in on the end of our eighth year, and we want to thank all of our readers and social media followers by hosting a week of exciting giveaways.

And, a BIG, SWEET thank you to Classic Cake in Cherry Hill for the beautiful birthday cake.

And of course, our sincere thanks to all of the fabulous restaurants and events who have come together to create this year’s lineup of amazing prizes. Check it out!

Rastelli’s Market Fresh in Marlton and Deptford ($100 gift card)

Dos Caminos, Harrah’s Atlantic City ($100 gift card)

Sammy D’s, Harrah’s Atlantic City ($100 gift card)

Talula’s in Asbury Park ($50 gift card)

Latour in Ridgewood (gift certificate for a 4-course prix-fixe dinner for two )

Classic Cake in Cherry Hill ($50 gift card)

Just Restaurant in Old Bridge ($100 gift card)

The Gables in Beach Haven ($100 gift card)

Runa Peruvian Cuisine in Red Bank ($100 gift card)

Ama Ristorante at The Driftwood in Sea Bright ($100 gift card)

Salt Creek Grille in Princeton ($100 gift card)

Garden State Wine Growers Association 2 Tickets to Jazz it Up Wine Festival, September 5 and 6 at Allaire State Park in Wall ($50 value)

Starting today, we will post multiple giveaways each day on our Facebook page, so check back often. The winners will be selected throughout the day on September 4, on our Facebook page. Click here for the official rules. http://on.fb.me/1hOTVnz

New Jersey Apples Are Ripe for the Picking

Kerry Brown

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August 28, 2015

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New Jersey Apples Are Ripe for the Picking

An outing to pick Jersey Fresh apples at one of the Garden State’s pick-your-own farms is a magnificent way to soak up the splendor of late summer and early autumn days with their comfortable temperatures and beautiful golden light. The added bonus is toting home a bounty of sweet, tart, and crunchy goodness. Add your freshly harvested apples to homemade pies, cobblers, and applesauce; or pop them into lunch sacks.

If you’re venturing out to gather apples, keep these tips in mind. Look for apples free of marks and bruises and fruit that feels firm, not soft. Be gentle when picking and handling the apples so they don’t bruise. Be sure not to miss the prepared baked goods, apple cider, local honey and fruit jams and preserves often available in the farm’s market. When you get home, transfer your fruit to plastic bags and store it in the fridge. Be sure to wash the apples well before eating or using them in your favorite recipe. To prevent sliced or diced apples from turning brown, squeeze a little lemon juice over them.

New Jersey Apples — Photo courtesy of Jersey Fresh

No time to venture out and pick your own? Don’t fret. About 30 varieties of Jersey Fresh apples will also be available at supermarkets, farmers markets, and roadside stands around the state. And while they’re all delicious on their own (no pun intended), they can also be added to salads, or cooked up in applesauce or baked goods. Try a mix of several varieties to create your signature dish.

Apple lovers are beyond thrilled to find fresh apple cider available at some NJ farm markets and roadside stands. Freshly pressed apple cider is aromatic with a crisp, sparkling sweetness that tastes like fall in a glass (or mug). Even the deep golden color is fall-like. Apple cider is delicious icy cold, warmed with spices or at any temperature in between. Fresh apple cider happens to pair perfectly with another delectable bit of apple-y wonder found at NJ farm markets: cider donuts.

It’s been said that, the magic of a great apple cider is in the craftsperson making it. The fruit must be picked at its peak of flavor and pressed before flavor begins to decline. Combining the perfect blend of apples renders a cider with a flavor that balances sweetness, tartness, and aroma.

And here’s a quick cheat sheet to remind you of what’s what when it comes to apple tasting.

Sweet: Fuji, Gala, Golden Delicious, Delicious, and Macoun.
Sweet with a touch of tart: Jonagold, Macintosh, and Empire.
Slightly tart: Cortland, Stayman/Stayman Winesap, and Jonathan.
Green and quite tart: Granny Smith
Freeze well: Cortland, Golden Delicious, Empire, and Jonagold.

Click here to find Jersey Fresh farm produce in your county. Noted below are just two of many farms that offer pick-your-own events.

Johnson's Corner Farm Market — Johnson’s Corner Farm Market

Johnson’s Corner Farm
133 Church Road
Medford
609-654-8643

Apple picking starts in early September. Fall Festival weekends are popular events featuring live music, a corn maze, moon bounce, hayrides, and a food tent. The Harvest Gift Shop, Animal Farm, and Discovery Barnyard will keep the family entertained on a beautiful fall day. Don’t miss the wonderful farm market and mouthwatering apple cider donuts. Check their Facebook page for calendar updates.

Battleview Orchards Farm and Country Store
91 Wemrock Road
Freehold
732-462-0756

How fitting that Battleview Orchards has been owned and operated for four generations by a family named Applegate? Since 1908, New Jerseyans have flocked to the farm. Fresh pressed cider and apple cider donuts are available at The Country Store along with freshly baked pies, breads, and other baked goods. Call ahead or check their Facebook page to see if picking is available.

South & Pine in Morristown

Terry Krongold

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August 26, 2015

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Culinary school? Check. Work with a celebrity chef? Check. Own your own restaurant and have the time of your life? Double check!

I first met Leia Gaccione, chef/owner of Morristown’s South & Pine, a few years ago when we were both judges at the Fairway Firefighter’s Food Face-Off. At the time, Leia was Chef de Cuisine at Bobby Flay’s Mesa Grill in Manhattan. Gaccione worked with Flay for eight years, from Bar Americ
ain to Mesa (both NYC and Las Vegas), and finally, to the opening of his latest NYC venture, Gato in March 2014.

A culinary career is not what she had in mind after graduating high school. But, as is the case for most of us, life had other plans for Gaccione. She had planned to study psychology at Montclair State University, but while working at Raymond’s in Montclair, she was offered a three-day trial with Flay. And the rest, as they say, is history!

I asked Gaccione to describe the most important thing she took away from working with Flay. She said it was learning how to manage people, and how to be a better leader and motivator.

She spent six months in Las Vegas opening Mesa Grill, doing 800 dinners a night, living at Caesar’s Palace, and existing on ramen soup and grilled cheese. While it was fun for a while, the grind took its toll. She came back to New York to open Gato in 2014, and during that time a friend approached her with some interest in investing in a restaurant. Gaccione said no, but after working 100 straight, intense, high-pressure days, she spoke to the same investor again. And that brings us to the intersection of South and Pine.

The atmosphere in the restaurant is friendly and unpretentious (very “come to my house for dinner”). Gaccione and her staff truly make you feel welcome. The first time I visited (unannounced), we arrived a little early, and our table wasn’t ready, as the restaurant was slammed with the first dinner seating. The hostess came back two or three times to let us know she hadn’t forgotten about us, and to offer us something to drink while we waited. Once we were seated, we had a prime view of the open kitchen. (Leia’s takeaways from working at Bobby’s restaurants obviously stuck with her.) The kitchen staff was humming like clockwork, great music was playing, and fabulous food was being delivered to the guests.

We were grazing that night to get a feel for the kitchen’s capabilities, so we ordered a few appetizers and a dessert. First up: the moist and delicious spicy lamb meatballs with Greek yogurt and cucumber. Looking for something to cool you down during the last hot days of the summer? Try the light and full of flavor green gazpacho with delicate poached shrimp, avocado, and olive oil. Outstanding! Another winner: creamy Burrata with fried green tomatoes and cherry pepper vinaigrette.
Readers who follow me know that I am all about dessert. So when our waitperson offered up a blueberry hand pie, I had to have it. Hand pies are today’s version of turnovers, and meant to be eaten by, well, by hand. The one at South and Pine was dreamed up by Clarissa Martino, Gaccione’s classmate at the Institute of Culinary Education (ICE) in NYC. Chock full of fresh, sweet blueberries, and served with a light lemon ricotta sauce, this is the ultimate summer dessert.

When I went back to interview Gaccione for this article, true to her “come to my house” service mantra, she asked, “Are you hungry? Would you like something to eat?” Who am I to refuse an offer like that? Let the eating begin!

South&Pine_19976488914_bffb8b5d79_z — Avocado toast

Gaccione wanted us to try some things we didn’t have on our first visit so she asked her sous to first bring avocado toast. Yes, a lot of chefs have hopped on the avocado toast bandwagon, but this one is ramped up to a new degree of deliciousness. First of all, it’s on really, really good earthy-grainy bread from Hudson Bread, toasted, and smeared with mashed avocado that has been infused with scallions, lime juice, and crunchy, crispy Neuski’s bacon!

South&Pine_20411099850_36f7a4051e_k — Grilled flatbread with gruyère, duck confit, peaches, and arugula

While we were oohing and aahing about the toasts, a beautiful plate of grilled flatbread with gruyère, duck confit, peaches, and arugula, was slid in front of us. People, this was to die for. Run, don’t walk, to South and Pine to try this amazing dish.

And just when I thought I couldn’t eat another thing, out came crispy squash blossoms with ricotta, broccolini, basil, and arugula pesto. This dish screamed fresh from the farm. The combined flavors were mesmerizing.

I asked Leia to tell me her thoughts about running her own restaurant, now a few months in. She said she loves it; she loves doing it all. From learning about the business side (permits, credit cards, etc.), to crafting the menu, to sitting down with her staff every day for a “family” meal, she is, indeed, having the time of her life. She can’t believe this is “real life.” Every move she made during her career was because she just happened to be in the right place, at the right time. She’s certainly in the right place now, at South & Pine. And you should be, too.

Oh, and just as if I were visiting her home, on my way out, Gaccione handed me a little container. What was in it? A blueberry hand pie to go!

Blueberry hand pie, South & Pine — Blueberry hand pie

South & Pine
90 South Street
Morristown
862-260-9700

BYO

Lunch: Monday to Friday, 11:30 a.m. to 4:00 p.m.
Dinner: Monday to Thursday, 5:00 p.m. to 9:30 p.m.; Friday & Saturday, 5:00 p.m. to 10:30 p.m., and Sunday, 5:00 p.m. to 9:00 p.m.
Brunch: Saturday and Sunday, 10:30 a.m. to 3:00 p.m.

Labor Day Cocktails by New Jersey Experts

Veronique @ Food & Wine Chickie

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August 25, 2015

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Labor Day Cocktails by New Jersey Experts

Labor Day’s right around the corner and with the beautiful we’re having lately, cocktails are sure to be prominent at many gatherings. Instead of just offering beer or wine to your guests, why not do like I like to do and serve a signature cocktail or two? Not hosting a party but attending one? Suggest to the host that you’ll bring a cocktail!

Here’s some cocktail inspiration from New Jersey experts.

Cucumber Chiller

Ingredients:

2 cucumber slices
¼ ounce rosemary simple syrup
2 ounces Hendrick’s gin
Juice of 3 limes
Tonic
Fresh rosemary sprigs for garnish

Directions:

Rosemary simple syrup: Stir 1 cup sugar, 1 cup water, 4 fresh rosemary sprigs in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and boil for a minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Strain, cover, and chill for 4 hours before use.
In a Collins glass, muddle cucumber slices, lime juice and rosemary simple syrup. Add ice and gin. Shake and top with tonic. Garnish with rosemary.

Strawberry Peach Margarita (shown above)

Ingredients:

1 ounce tequila
½ ounce peach schnapps
½ ounce strawberry puree
3 lime wedges

Directions:

In a rocks glass, squeeze lime into strawberry purée. Add ice, tequila and peach schnapps. Shake. Rim glass with salt/pepper/sugar mix.

Above two cocktails courtesy of Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus

Le Blue Fairy

Ingredients:

1 ½ ounces Belvedere wild berry vodka
½ ounce simple syrup
3 tablespoon muddled blueberries
Juice of 3 lemons
¼ ounce Absinthe
Blueberries for garnish

Directions:

Combine vodka, lemon juice, simple syrup and muddled blueberries in a rocks glass with clean ice. Top with Absinthe and garnish with fresh blueberries.

Courtesy of Thierry Carrier, General Manager/Director of Operations, Avenue, Long Branch

Chin Up

Ingredients:

3 cucumber slices
2 ounces gin
½ ounce dry vermouth
½ ounce Cynar
Cucumber for garnish

Combine, stir and serve on the rocks.

Courtesy of Wes Kirk, Crafts Spirits Manager, Amanti Vino, Montclair

Peach Sangria

Ingredients:

2 ounces peach Schnapps
3 ounces Pinot Grigio
3 ounces white peach purée
5 slices of fresh peaches, plus 1 for garnish
2 Luxardo marinated cherries
1 ounce lemon lime soda

Directions:

Combine peach Schnapps, Pinot Grigio and white peach purée in a cocktail shaker, fill with ice and shake vigorously.
Fill tall Collins glass with sliced peaches, cherries and ice.
Strain and pour drink in glass.
Top off with lemon lime soda
Garnish with peach slice

Courtesy of Spuntino Wine Bar & Italian Tapas, Clifton

Pop Rock Pom

Combine 8 ounces of dry pomegranate soda, ¼ cup muddled blueberries and 3 crushed fresh mint leaves. Serve over ice in a tall glass with the rim coated in Pop Rocks.

Makes one mocktail.

Courtesy of Terre à Terre, Carlstadt

Watermelon Strawberry Smash

Ingredients:

1 cup puréed watermelon
6 large ripe strawberries, muddled
4 large Thai basil leaves, crushed
6 ounces lemon-lime soda
Two sprigs of Thai basil for garnish (optional)

Directions:

Add the watermelon purée, muddled strawberries and crushed Thai basil to a tall glass or cocktail shaker. Stir to combine.
Fill two tall glasses with ice and divide the watermelon/strawberry mixture into them.
Add lemon-lime soda (you may not need the full 6 ounces) and stir the mixture.
Garnish with the Thai basil, if using.

Makes two mocktails. Note: Yes, you can add an ounce of good quality Vodka to each drink for a more adult version.

Courtesy of Escape Montclair, Montclair

Don Knots

Ingredients:

1/2 ounce JHBK Cinnamon Syrup
1 1/2 ounce Combier Grapefruit
3/4 ounce lime
1/2 ounce Rhum Barbancourt 15yo
2 dashes Angostura Bitters
2 dashes Absinthe

Directions:

For the JHBK Cinnamon Syrup: Boil ½ cup granulated sugar and 1 cup water with 3 sticks for 5 minutes then allow to cool.

To a Collins Glass, add ½ full of crushed add liquid ingredients. Swizzle to mix and dilute. Once a slight frost has formed crown with more crushed ice. Garnish with a grapefruit crescent and a scrape of nutmeg if available. Also, if available, serve with a stainless steel spoon straw.

Courtesy of Jockey Hollow Bar & Kitchen, Morristown, NJ

Bourbon Tarragon Cocktail

Ingredients:

1 ½ ounce beer barrel Bourbon
Muddled tarragon
½ ounce honey syrup (Heat 4 parts honey to 1 part hot water in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.)
1 ounce sour mix

Combine all the ingredients and pour over ice.

Courtesy of Morris Tap & Grill, Randolph

Cheers,

Veronique Deblois is a food and wine blogger based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

The “Unchain” Chain: California Pizza Kitchen in Paramus

Terry Krongold

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August 24, 2015

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The “Unchain” Chain: California Pizza Kitchen in Paramus

Disclosure: The food/beverages covered in this post were provided to Jersey Bites for free. As always, all views and opinions are the writer’s own.

California Pizza Kitchen, or CPK to its legion of fans, is transforming into a sort of CPK 2.0. Started in 1985 in Beverly Hills by two former federal prosecutors, with a vision of combining high quality ingredients with hearth-baked pizzas, the idea took off, becoming a hot spot for both business and family gatherings. Now with more than 291 locations in 30 states and 15 countries, they felt it was time for a menu and restaurant makeover.

I spent time sampling some of the new offerings at the Paramus location recently. Chatting with Jesse Eyrich, general manager, I learned how CPK is focused now on getting back to its roots. That includes ramping up the training for service staff, bringing in better quality meats, fresh herbs for cocktails, and “reimagining” the menu. This location is one of the first on the East Coast to undergo this transformation to the menu and restaurant design.

Some of the interesting items on the new menu are dishes that perhaps you wouldn’t expect to find at CPK. There’s the fire-grilled rib-eye steak, a delicious hearth-roasted halibut, served with grilled asparagus, butternut squash faro and baby kale, and the table favorite, the roasted garlic chicken. Part of the seasonally inspired menu group, the chicken came to the table bathed in a lovely, aromatic chicken stock peppered with heirloom carrots, fingerling potatoes, and mushrooms. Not being a fan of white meat chicken, I was leery of finding this dish dry and bland. But CPK chefs produced a super moist breast with wonderful crispy skin and won me over. It’s summer now, but I can see this chicken becoming a staple on their fall/winter menu.

Another new menu item is the Maine lobster flatbread. Nice chunks of gorgeous lobster mixed with chives and arugula on crispy Parmesan flatbread!

We loved the avocado club egg rolls. Crispy wontons filled with avocado, chicken, and apple wood smoked bacon – these rocked! They came with two dipping sauces, which were delicious, but I didn’t feel these little rolls needed any embellishment.

A great gluten-free option was the quinoa arugula salad, to which we added grilled shrimp. The half portion was large enough to share.

Of course, I couldn’t resist trying a couple of the new CPK cocktails. Loved the blueberry ginger smash (Jack Daniels, agave nectar, Domaine de Canton ginger, fresh blueberries, lime, and cranberry juice) and the hand-shaken agave mojito (Bacardi Superior rum, fresh agave sour, fresh mint, lime, and organic Hawaiian sugar cane)! Let me tell you, I consider myself a mojito maven. If there’s a mojito on the menu, especially in the summer (or when I need it to be summer), I’m ordering it. And the mojito I had at the Paramus CPK was one of the best ever!
My dining companions were determined to order dessert, and I did feel it was my food blogger’s duty to at least try a dessert so I could report back to you: We ordered one of CPK’s classics, the key lime pie. This tropical beauty arrived with a garnish of house made whipped cream, on a graham cracker crust, bursting with creamy lime-y flavor. It was a tad too tart for me but my friends loved it.

Longtime fans of CPK should not fear – the much-loved BBQ chicken pizza is still on the menu (along with many of the original favorites) and probably not going anywhere.

Eyrich and I chatted about the kickstart that their service model is getting. Unlike the generic, blah, chain service you might be accustomed to (“hello, my name is _____, and I’ll be your server today”), CPK encourages their wait staff to be professional, but have fun and “be who they are.” This was evident with our server, who gave us great info about the dishes we were considering, but also provided a bit of his restaurant industry background to make it more personal. In addition, as part of CPK’s reinvention, management has installed an “idea line” that any employee can call with a suggestion for a new dish, which may end up on the menu.

The new CPK menu encourages diners to seek unique and seasonal flavor combinations with a Menu Adventure Guarantee: If a guest tries a new dish and is not satisfied, it will be replaced with his or her favorite item from the CPK menu. CPK diners with dietary restrictions can choose from vegan and vegetarian, gluten-free items as well as meal options under 650 calories. CPK also provides allergen information to those with food sensitivities.

This all adds up to why the CEO has taken to calling CPK “the unchain chain.” He may be on to something.

California Pizza Kitchen
Westfield Garden State Plaza
1 Garden State Plaza, #1160
Paramus
(Near Neiman Marcus)
201-587-0005

Hours:
11:00 a.m. to 10:30 p.m. Monday to Thursday
11:30 a.m. to 11:00 p.m. Friday, Saturday
12:00 p.m. to 9:30 p.m. Sunday
(Hours subject to change)

Online ordering and curbside pick-up also available.

The Great Tomato Tasting

Rachel Weston

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August 21, 2015

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Everyone knows that Jersey tomatoes are great. What you may not know is that Rutgers University is a leader in developing new tomatoes and is responsible for some of your favorites over the years. If you haven’t visited the annual Great Tomato Tasting at the Clifford E. and Melda C. Snyder Research and Extension Farm in Pittstown, what are you waiting for? Make plans to go this year.

My visit last year was my first and it totally blew my mind. Tomatoes of every size, shape and color imaginable were available in a seemingly endless amount.

Whether you are a cherry tomato lover, swear by a beefsteak, or only have eyes for plum tomatoes to make your Nonna’s secret sauce recipe, there are plenty to taste. Scattered across the grounds you will find multiple tents set up specifically for extra large beefsteaks, medium slicers, grape, cherry and paste tomatoes. Colors range from white, peach, green, purple, pink, orange, yellow, multi-colored and of course, 50 shades of red.

Peter Nitzsche, the Morris County agricultural agent for the Rutgers University Cooperative Agriculture Extension is on the planning committee for the event and shared with me that they are growing 160 varieties this year. Not all of those tomatoes will be ripe for the Great Tomato Tasting but he anticipates 60 tasting stations with varieties being cycled in when one variety runs out. With proper pacing of the stations, you may be able to taste over 100 tomatoes in one day.

“We tend to grow and serve a wide range of heirlooms and hybrids, specialty types and throw in commercial types to give people a comparison,” he says. “We usually have a bunch of new varieties and old standards to compare them.”

I love to make note of all of the names. Last year, I was impressed with the Georgia Streak, with meaty interior flesh mottled with red and gold. The juicy Bloody Butcher, mahogany-hued Black Prince and Sunrise Bumble Bee caught my eye and my tastebuds. Each tent is stocked with big yellow crates carefully labeled with their contents. One waiting stack was loaded with samples of Valley Girl, Yukon Quest, Sunny Boy, Sweet Tangerine, and the Wapsipnicon Peach, which is a mouthful in more ways than one.

There also varieties that have no names and are labeled with a series of numbers. Just as I am attracted to the names, so is everyone else and people can love a name more than a flavor. Nitzsche explains, “ Since I’m doing some work, we do an informal tasting and get people to rate them without knowing a name. Sometimes they are commercial varieties we want to get feedback on for growers and some are material out of Rutgers.”

This year they are working on a new tomato to release in 2016 to commemorate the 250th anniversary of Rutgers. “We have three varieties that are contenders and we need the public to help us with choosing one,” Nitzsche notes. “They are medium slicers developed by Dr. Thomas Orton. We’ve selected seedlings that have good plant habit, fruit quality and flavor. We’re hoping participants like what we’ve got.”

All of the tomatoes are developed with traditional breeding which involves moving pollen from one plant to another, similar to what a bee would do except humans choose which plants to pollinate instead of bees to end up with the most desirable traits. (There are currently no GMO tomatoes on the market and there are no immediate plans for this.)

The drive to the farm, through Hunterdon County, is a lovely break from the hustle and bustle elsewhere. I suggest getting there as early as possible and taking your time at the event. Master gardeners volunteer to help staff the event alongside Rutgers faculty and staff. They will be happy to chat about growing tomatoes and how to cook and preserve them.

Salt shakers are available for self service at most tables. Nitzsche notes that some guests insist on salting their tomatoes but for scientific analysis he prefers to not salt because it is difficult to be consistent in applying salt.

With over 1,000 guests on average, expect some lines at the tasting tents. If one area is busy, consider wandering over to taste the basil, honey, apples and peaches that will also be available. Wagon ride tours of the farm take guests out to the research plots and your guide will talk about the research done at the farm and preservation of natural resources. This year a new feature is a sunflower pyramid made of examples varying in size from small to very, very tall. Sounds like a perfect spot to stop for a selfie. (Just be sure there isn’t any tomato juice on your shirt.)

Before you go, register online or call the hotline to fast-track your entry into the tasting.

The Synder Farm Open House and Great Tomato Tasting
Wednesday, August 26, 2015
3 to 7 p.m., rain or shine
Admission is $7 (cash or check). Children under 10 are free.

Clifford E. and Melda C. Snyder Research and Extension Farm
140 Locust Grove Road
Pittstown, NJ

Register online

Or call 908-730-9419, x3501

The Jersey Fresh Food Festival at Alstede Farms

Marina Kennedy

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August 19, 2015

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The Jersey Fresh Food Festival at Alstede Farms

Alstede Farms in Chester is an incredibly vibrant, 600-acre working farm. It is the place to be for a wonderful summertime outing with family or friends. Whether you want to pick your own produce, shop in their charming farm store, see friendly farm animals, or engage in special attractions like the seasonal Sunflower Maze or Corn Maze, there is something for everyone at this fantastic country venue. Alstede Farms is a real jewel of the Garden State, with quite a breathtaking drive to get there!

When you visit, make sure to bring your walking shoes, or take in one of the hayride tours, because you’ll want to see as much of the farm as possible. There are beautiful views from all areas of the farm, perfect for special photo opportunities and scenic points.

The Alstede Farm team is made up of truly good stewards, and the farm is a sustainable environment. The farm contributes to the local economy by employing nearly 200 people in their busiest season. In addition, they also maintain over a thousand local Community Supported Agriculture (CSA) locations throughout the metropolitan area.

This weekend, Alstede Farms will host the Jersey Fresh Food Festival on Saturday, August 22, and Sunday, August 23. During the festival, you can pick your own fresh produce, and enjoy freshly prepared food samples made with local Jersey Fresh fruits and vegetables. Samples will be served between 12:00 p.m. and 4:00 p.m. in the Festival Tent. Recipes will also be provided, giving new ideas on how to use local produce in your summer meals.

The festival will also feature chefs from The Black Forest Inn Restaurant in Stanhope. This local, authentic German restaurant will present dishes made with Alstede Farms’ zucchini, corn, tomatoes and peppers.

Alstede Farms offers plenty of reasons to come back for more, and you can check their monthly calendar for special events. Their picking season lasts from late spring through Thanksgiving.

Alstede Farms
1 Alstede Farms Lane
Chester
908-879-7189

The Beauty of Canning

Hillary Irwin

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August 19, 2015

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10 Must-Try Brunches in Northern New Jersey

Veronique @ Food & Wine Chickie

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August 18, 2015

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10 Must-Try Brunches in Northern New Jersey

While northern New Jersey is home to countless diner breakfast spots, it also offers many great brunch options. We’ve rounded up 10 of the most popular brunches you’ll find in North Jersey.

Anthony David’s
The popular Hoboken restaurant serves à la carte brunch daily from 9 a.m. to 3 p.m. BYO.

953 Bloomfield St.
Hoboken
201-222-8399

Blue Morel Restaurant
Sunday brunch buffet is offered from 12 p.m. to 2 p.m. at a cost of $32 for adults and $16 for children under 12.

2 Whippany Rd.
Morristown
973-451-2619

Bottagra Brunch. Photo courtesy of Bottagra

Bottagra
Infamous for its champagne showers and glow sticks brunches, Bottagra creates a full nightclub experience around its popular brunch. A table can be reserved for Brunch Season 6 starting September 21. Buy tickets in advance online or call 862-668-2473.

80 Wagaraw Rd.
Hawthorne
973-423-4433

Food Advertising by

Crystal Springs Resort
This all-American buffet breakfast is served from 9 a.m. to 12 p.m. at a cost of $22.95 for adults, $14.95 for kids ages 4 to 11, and free for kids 3 and under.

1 Wild Turkey Way
Hamburg
855-977-6473

Escape Montclair
A two-course, $19 brunch menu is offered on Saturday from 11 a.m. to 4 p.m. and on Sunday from 11:30 a.m. to 4 p.m. Children under 12 are $10. BYO. (Pictured at top. Courtesy of Danny Chin.)

345 Bloomfield Ave.
Montclair
973-744-0712

Haven
With gorgeous views of Manhattan, Haven offers a choice of à la carte or $26 prix fixe with includes a choice of one brunch item and two Mimosas or bloody Marys.

2 Main Street, Suite G
Edgewater Harbor, Edgewater
201-943-1900

Jockey Hollow Bar & Kitchen
An à la carte brunch is served from 11 a.m. to 2:30 p.m. in the Oyster & Wine Bar on Sundays. Don’t miss ordering a cocktail at this popular restaurant.

110 South St.
Morristown
973-644-3180

Raval Lamb Meatballs. Photo by Raval — Raval lamb meatballs. Photo courtesy of Raval

Raval Tapas Bar & Cocktail Lounge
Raval serves up its “El Brunch” every Saturday and Sunday, from 12 p.m. to 4 p.m.and diners can opt to order off the à la carte menu or pay $35/person for all-you-can-eat brunch food with $1 Mimosas, sangria, bloody Marys or Estrella Damm Draft.

136 Newark Ave.
Jersey City
201-209-1099

Satis Bistro
At Satis Bistro, brunch is served every Saturday and Sunday from 11 a.m. to 3 p.m. In addition to the à la carte menu, Satis offers any brunch selection plus bloody Mary, mimosa, or bellini for $17.95.

212 Washington St.
Jersey City
201-435-5151

Sweet Basil’s Café
Brunch is served daily from 8a.m. to 3 p.m. with interesting options like the pulled pork benedict and the whiskey raisins and bananas pancakes.

498 South Livingston Ave.
Livingston
973-994-3600

Photo by Terre a Terre — Photo courtesy of Terre a Terre

Have you brunched at any of these places? Please let us know about your experience. Did we miss any of your favorites? Please let us know!

Cheers,

Veronique Deblois is a food, wine and travel blogger based in Morris County, NJ. As the author of the popular blogs, Food & Wine Chickie Insider and Veronique Travels, Veronique shares recipes, wine, restaurant and travel reviews. Follow Veronique on Twitter or like her Facebook page.

Gleaning Leaves No Produce Behind

Jennifer Miller

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August 14, 2015

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Gleaning—the collection of food that’s been left behind after harvesting—can be traced back to the times of the Old Testament, when farmers were told to allow the collection of their leftover produce either by or for the needy. Today, in the United States, groups of volunteers have dedicated themselves to salvaging what the USDA estimates to be 96 billion pounds of produce that is left in fields every year. That’s 20% of the nation’s food supply. In addition, it is estimated that every year, close to 16 million children are at risk of going hungry. Gleaning helps fight that battle as gleaned crops go to local food banks and pantries. Farmers Against Hunger (FAH) has been part of the Harvesting for the Hungry movement in New Jersey, bringing volunteers together in support of helping the needy enjoy fresh produce, while also supporting locally based growers and producers since 1996. They deliver to more than 70 organizations statewide. In short, gleaning helps low income people get access to fresh food while building strong relationships in communities and with local farms.

voluteers loading truck — Photo Courtesy of NJ Farmers Against Hunger

On commercial farms, gleaning happens after the harvesting process is complete because mechanical machinery often leaves food in the fields. On medium to smaller farms, it occurs when the collection of food costs more then the profit gained and the farmer can’t afford to collect it. Ort Farms in Long Valley, has been gleaning for four years. “Gleaning is important because we are a community-oriented family farm and we like to help those in need,” says Nicole Ort Moke, farm market manager. “Gleaning provides a perfect win-win situation that allows us to eliminate waste and see produce go into the hands of [people] who need it.” Ort Farms also values the volunteer workforce, noting that this group makes up “an integral part of the gleaning programs.” She goes on to say, “The produce is here, we just need to find someone to pick it! We have a strong sense of pride in what we grow and it’s such a great feeling to see produce that used to be wasted, go to those who need it.” The farm produces the bounty, volunteers pick it and FAH delivers it. Together, they put this food to good use while also helping the agricultural community cut back on food waste.

Photo Courtesy of NJ Farmers Against Hunger

Our bodies function best on wholesome, real food, but according to the New Jersey Agricultural Society, more than one in six Americans report an inability to afford enough food. From farms to farmers markets to abandoned fields, there is a variety of edible food in our midst and gleaning helps it to cross socio-economic boundaries and allow those Americans who don’t have the time, money, or information to eat good food consistently. Gleaning offers an ideal arrangement to all parties involved.

If you would like to learn more about gleaning or sign up to volunteer, please visit New Jersey Agricultural Society. To help support The New Jersey Agricultural Society’s Farmers Against Hunger (FAH) program, vote for the Program Director, Kristina Guttadora now through August 31. Guttadora was selected as one of three candidates for the NJ Heroes Foundation’s “NJ Heroes” Award. If she wins, she will use the $7,500 prize to kick start the FAH’s new truck fund. With your help, we can help get the truck fund off to a good start.

Vote here!

Whole Foods Opens in Clark

MStavrou

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August 13, 2015

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There’s highly anticipated, and then there’s hundreds of people eagerly waiting outside for your store to open. That’s what happened when Whole Foods opened its doors in Clark on August 7. Large crowds gathered, excited to check out the newest NJ location of the popular grocery store chain. Whole Foods makes an effort to personalize every one of its stores, and the Clark location is no exception. It has local products from around the region prominently displayed throughout the store, and customers can be expected to find plenty of NJ produce when it’s in season. The store is a full-service grocery, with meat, seafood, and cheese departments, each bearing the Whole Foods imprint. The seafood department relies on Trinity Seafood in Asbury Park, and emphasizes seafood sustainability. The meat department has its own in-house smoker, which will offer 10 varieties of bacon.

In addition to traditional grocery departments, the Clark Whole Foods offers additional goodies that customers are sure to appreciate. The bakery will offer Jersey style diner cakes, with nearly all of the baked goods done in house. The coffee and juice bar will serve up a variety of coffee drinks (in partnership with Allegro Coffee), as well as fresh pressed juices, smoothies, and matcha drinks. Matcha, which is finely ground green tea, offers a slower release of caffeine and is making its Whole Foods debut at the Clark location. Prepared foods, something that Whole Foods is especially known for, will be offered in the form of an extensive salad bar, as well as with sushi, pizza, and BBQ departments.

The Clark location also boasts its own restaurant: Clark Bar. The restaurant has 12 beers on tap, all of them craft beers from well-renowned local brewers like Carton, Kane, and Bolero Snort. One of the beers offered, Markt Saison from Kane, is exclusive to Whole Foods. The beer selection will change seasonally, and the restaurant hopes to eventually offer craft beer dinners. The restaurant, open from 11 a.m. to 10 p.m. every day, serves up burgers, flatbreads, salads, and even has a kids’ menu.

Red labels throughout the store call out local products, which are available in most every department. One of the partnerships the store is most proud of is with Dan Richer, co-owner of Razza Pizza Artigianale. Razza is packaging the amazing butter served at the restaurant, and selling it exclusively at Whole Foods. Whole Foods employs a local forager, whose job is to constantly search out local food purveyors for sale at the store. A quick walk down any aisle shows that connecting with the community is something that the company takes very seriously.

At the end of the day, Whole Foods wants people to view the store as their go-to grocery store. The Clark location is personalized for the community it serves, with a real family focus, large amount of local food, and the quality standards that people have come to expect from the Whole Foods brand. Discounts and samples will be in abundance as Whole Foods welcomes people into the store, so stop by and see why the employees pride the store on offering things you won’t find anywhere else.

Whole Foods Market
1255 Raritan Road
Clark

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Striking Lunchtime Gold at the Silver Diner in Cherry Hill

Michael Gabriele

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August 12, 2015

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Striking Lunchtime Gold at the Silver Diner in Cherry Hill

It was a warm, sunny Monday afternoon, and I was ridin’ the trails out west in Cherry Hill, in the saddle of my…SUV, when I had a powerful hankerin’ to rustle up some good ol’ bison grub.

OK, I’ll admit it—I don’t have a very convincing Texas accent and I would make a lousy cowboy. And that day I really didn’t have a hankerin’’ for bison—at least not until I walked into the Silver Diner, located on Route 38 in the Hillview Shopping Center in Cherry Hill.

First, a little background info on the Silver Diner. It is a diner, but it’s also a restaurant chain that was launched in 1989 by founders Robert Giaimo and Chef Ype Von Hengst. The first Silver Diner opened in Rockville, MD. There are a combined 14 Silver Diners in Maryland and Virginia. The diner in Cherry Hill (number 15) is the only one in the Garden State.

The basic concept behind the venture is to capture the “retro” charm and look of a stainless steel roadside diner while providing a contemporary menu. The Silver Diner’s “food philosophy,” as spelled out on its website is to create classic diner dishes, but also provide “new twists” with vegetarian, vegan, and gluten-free options. The franchise also touts its sourcing of fresh food from 15 farms in the mid-Atlantic region as a way to support sustainable agriculture.

It was lunchtime and it felt like a good day to be mildly adventurous, so the bison huevos rancheros was an inviting selection. The dish featured ground bison topped with two, over-easy Amish eggs (from a Pennsylvania farm, I presume), chorizo hash, goat cheese, salsa, guacamole, cilantro and scallions, all complemented by three soft, multi-grained tortilla chips.

Bison Huevos Rancheros_ Siver Diner — Bison huevos rancheros

It was absolutely delicious.

Having never sampled bison, I tried to isolate its qualities compared to ground beef. In terms of texture, it was very similar to beef, but the bison meat was moist, light and had a salty-sweet taste—not gamey at all. I consulted my attentive waitress on all this and she told me that my bison observations were right on target. In fact, she had assured me I would enjoy this dish while I was pondering my options for lunch, and I certainly did.

Scanning the menu, other temping lunch items included a ribeye Philly cheesesteak, a BLT club sandwich, and several lunch specials under 600 calories: Baja fish tacos, grilled salmon and flounder, mango veggie stir fry, and Santa Cruz chicken. Another option that caught my eye was the salmon sliders on locally baked artisan bread.

Bread Pudding_ Silver Diner — Bread pudding

Coffee, served in a large mug, was up to snuff. Continuing to push the envelope on my meal, I decided to toss caution aside and go big on dessert—bread pudding. It was a warm, heaping helping of moist bread chunks covering a savory sweet mixture of apples and cinnamon, drizzled with carmel syrup and topped with vanilla ice cream. Very nice. I ate half and brought the rest home, which I enjoyed as a late-night snack.

As for diner atmospherics, the Silver Diner’s interior is spacious and comfortable with soft lighting and numerous booths. The designers did their homework, as evidenced by the long cultured-stone counter. Sitting at the counter provides customers with an eye-level view of the kitchen—where flames leapt, food sizzled, and cooks smiled.

Other architectural highlights include a two-tone blue and white tile floor, glass brick appointments, neon signs, and stainless steel throughout. Jukeboxes are a nostalgic touch. In addition, there are numerous photo prints of vintage diner scenes provided by historian and author Richard Gutman, the dean of the study of diner history Americana. (Gutman is the director and curator of the Culinary Arts Museum at Johnson & Wales University, in Providence, RI.)

If there are plans for a sixteenth Silver Diner in the works anytime soon, let’s hope the decision makers consider finding a site in northern New Jersey. Now that’s something any diner-loving, Garden State cowboy would appreciate.

Silver Diner
2131 New Jersey 38
Cherry Hill

(Across from Cherry Hill Mall)

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