Page 104 ⋆ Jersey Bites

Little Town Social Opens in the Square Mile

Karin Nastawa Ruffini

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July 13, 2015

Little Town Social Opens in the Square Mile

FullSizeRender — Shishito peppers with Rooftop Salt

While Washington Street is the main drag in Hoboken, First Street has some of the best hidden gems in town. Alongside mainstays Luca Brasi’s and Sushi House, and just down the street from popular newcomer Choc-o-Pain, is the newly opened Little Town Social.

Restaurateurs Albie and Chris Manzo will reintroduce the Little Town brand to Hoboken. They have joined forces with Michael Sinensky and Sean McGarr, along with Executive Chef Sarah Sproule. Sproule has a passion for sustainability, local produce, community dining and created Urban Sproule, New York City’s first sea salt ever produced in a salt house on a rooftop in midtown Manhattan.

On an early June night, my husband Nick and I were invited to come check out the new restaurant, which opened May 7. We had watched the great exterior transformation, from the former Village Pourhouse, to the sleeker, more upscale design, and we were looking forward to checking out how the inside and menu had changed, too.

While still resembling the former sports pub layout, the vibe was quite different. With the mix of big-screen TVs, tin ceilings, chalkboard signs, and dark walls, patrons won’t mistake this new gastropub for the former occupant. And that’s just the start.

The menu is filled with shareable, bar-food-type favorites with an artisanal twist. Seasonal and local ingredients are incorporated where possible, too. We had to resist the urge to order “one of everything and settled on the still hefty order of lobster rolls, fish tacos, meatballs, shishito peppers, kimchee buns, and cheesesteak rolls. Only one week after returning from our honeymoon, we seemed to be on a mission to leave our pre-wedding diets in the very distant past.

We both agreed the shishito peppers needed more salt, so we requested a shaker. Our waitress, instead, brought Thai chili salt, crafted by Chef Sproule herself. It was fantastic! The lobster rolls and meatballs were a bit underwhelming, but I’m still thinking about the soft kimchee buns stuffed with tender, salty brisket, and the crispy, cheesy cheesesteak rolls. And with so many more dishes yet to try, we’re looking forward to returning. (We heard the Chef is always rolling out new dishes to match the seasons and local produce.)

For those looking to the bar, you’ll find a complete list of classic cocktails, along with more inventive drinks like The Mineshaft (Jameson, Aperol, Grand Marnier, sweet vermouth, and Angostura bitters). For beer lovers, there will be 30+ beers on draft with seasonal specials. Should this spot look to invest more in its generic wine list – which I really hope they do, as there are so many thirsty wine drinkers in the square mile – it may become one of our frequented dinner, drinks, and sports-watching spots.

I expect great things from the Little Town Social team and hope they find long success on First Street. The last thing Hoboken needs is another post-college dive bar and the team has clearly recognized this. Little Town Social is now open and serving the more sophisticated, yet not snobby, palate. Bon appetite!

Little Town Social
205 First Street
Hoboken

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Hops: A Growing New Jersey Industry

Peter Culos

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July 10, 2015

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Look out tomatoes, Humulus Lupulus bines could be winding their way through the Garden State soon!

Brewing beer is a lot like cooking. With that in mind, think of hops as the primary — and most versatile — spice that brewers use to season their “dish.”

While New Jersey was slow to pick up on the craft beer craze, momentum is building. According to NJ Craft Beer, there are 31 breweries in the state now with another 19 in the works. These small breweries provide fresh, locally made beer and as any beer geek will tell you, there is just about nothing better (The exception being beer that’s made with locally sourced ingredients.) Too bad the great Garden State doesn’t produce hops, right?

Except that they do.

The Keystone Development Center surveyed eight commercial hop farmers in New Jersey as part of a study that is a first step towards a possible Cooperative project. I spoke to Peggy Fogarty who is an executive director there and she explained that the center supports agriculture in New Jersey, Delaware, Maryland, and Pennsylvania. Fogarty’s expertise is in the area of cooperatives. These legal entities, also known as co-ops, are a space within which small farmers or other food cultivators band together to share production, profits, equipment, distribution, and marketing budgets. (Fogarty was part of the Heritage Shellfish Cooperative reported on by Cindy Dudas of Jersey Bites in June.)

In terms of the possibility of a New Jersey Hop Growers Cooperative, Fogarty says she thinks “It’s going to be something.” While nothing concrete exists yet, the idea is picking up steam. This past spring, the Northeast Sustainable Agriculture Research and Education Program, a regional program under the USDA National Institute of Food and Agriculture (NIFA), awarded a grant to James Simon of the Rutgers University Department of Plant Biology & Pathology for the “establishment and marketing of hops production in the mid-Atlantic.”

Rutgers team member Robert Pyne explains, “For our part, Rutgers is hoping to help facilitate growth of the hop industry in New Jersey and Pennsylvania through the investigation of best horticultural practices and distributing that information as efficiently as possible. As an additional service to growers, we will be providing chemical analysis of their hops, which is necessary in order to offer a salable product.”

A key point in Pyne’s statement is the one regarding chemical analysis. The alpha acids and essential oils in hops are responsible for the bitterness and aroma, respectively, that a particular hop produces. In order to brew a consistent product, brewers need to know those numbers. Chemical analysis is part of the solution to the problem of New Jersey hop production transitioning from being considered a novelty to becoming a bonafide staple.

No one knows that better than Beau Byrtus of Oast House Hop Farm. He’s participating in the Rutgers project and runs the largest hop farm in the state. It takes three seasons for a hop bine to reach full production and Oast House is now in its fourth. Byrtus has supplied hops to local brewers including Kane Brewing in Ocean Township and Triumph Brewing Company in Princeton (and New Hope, PA), for one-off seasonal beers. That’s great but his hops can’t be part of a year-round flagship beer if the levels of alpha acids and essential oils aren’t known within a tight tolerance.

That’s not all. While hops yield an extremely high dollar value per acre—ideal for New Jersey and its smaller farms—Byrtus still can’t afford the $100,000 or more investment he would need for drying, harvesting, and pelletizing machinery that west coast hop farms use to process and preserve their crop. This equipment enables west coast farms to distribute across the country, and without it, Oast House can’t even distribute across the state. That means he has to harvest by hand and the hops need to get to a brew kettle almost immediately. That seriously limits potential growth.

Still, Byrtus has unbridled enthusiasm for what he believes is the start of a beautiful friendship. Despite the obstacles, he still sells out his entire crop before it’s harvested. A couple of regional co-ops with shared equipment and marketing dollars could go a long way toward taking New Jersey hop farms from quaint-cottage-business status to being real players in the industry.

In the immediate future, though, the hop harvest quickly approaches. Friends and family will gather at Oast House for an event that combines hard work, a barbeque and maybe a beer tasting. Meanwhile, the folks at Rutgers and the Keystone Development Center will be hard at work, too.

Le Avenue: French Dining on the Jersey Shore

Melissa Beveridge

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July 8, 2015

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Le Avenue: French Dining on the Jersey Shore

In full disclosure, the meal was provided to me for free. As always, all views and opinions are my own.

As a person who’s lived her entire life at the Jersey Shore, one may expect that I would tend to veer away from places that, at first glance, seem like nothing more than a tourist trap. For me, that was Pier Village, until I actually ate at what may be one of the finest restaurants at the Jersey Shore—Le Avenue.

Sitting where the sand meets the land, Le Avenue is a physical presence on the boardwalk. It is a two-story building that blends the luxuries of St. Tropez, with the beautiful scenery of the Atlantic. If you’ve been there, you know this already. What you may not know is that Executive Chef Dominique Filoni is back, and he brought some world-class French cuisine along with him.

Since I had never actually dined at Le Avenue (mainly because of my misconception that it was a tourist trap), when an invitation arose to enjoy a mezcal tasting menu with Chef Filoni, I jumped at the chance.

Chef Filoni recently returned as Executive Chef of Le Avenue after a brief hiatus working in Miami. The St. Tropez, France, native’s passion for cooking is not surprising, especially his fondness for incorporating seasonal ingredients into both classic and not-so-classic French dishes. His career began in France, and now he finds himself at the Jersey Shore, earning him an induction into the Maîtres Cuisiniers de France in 2003 and recognition as one of America’s Best New Chefs by Food & Wine in 2004. Tasting his delicious creations, you realize that those 10 years were well spent, as he perfected his repertoire. Okay, back to the food!

To start off the evening, Thierry Carrier, general manager and director of operations of Le Avenue, recommended a few cocktails including the lemonade, which features lemonade, homemade marmalade, smoky mezcal, and a rosemary sprig, along with the Rye Sour, an agave, rye and cognac drink, that for containing heavier-feeling liquors, was surprisingly refreshing for a warm evening. It resembled a cold ice cream shake, but super light with the perfect amount of foam. Our meal was later complemented by a light French pinot noir recommended by the sommelier.

Now onto the food. For starters, we ordered the shaved organic kale salad, along with a dish of the homemade tagliatelle (because when your dinner companions recommend pasta for appetizers, you say yes). Turns out, the French may know how to make pasta just as well as the Italians. (Sorry!) This selection tasted just as I would imagine late spring would taste like—with fresh asparagus, wild mushrooms, and spring onions.

We were surprised by Chef Filoni’s tomato tart, a new dish on the summer menu, featuring blanched and peeled plum tomatoes set on a flattened puff pastry and garnished with olive oil, sugar, and salt. For me this dish exemplified Chef Filoni’s commitment to combining quality ingredients in a beautiful and yet simple presentation. We also dug into the Dungeness crab salad, which was recently added to the menu. If you’re looking for a crunchy, creamy, light seafood dish, order this. (The reason you may fall in love with it is the Banyuls vinegar, a red wine vinegar made from Banyuls sweet French wine).

And there was more. Chef Filoni continued to wow us with another homemade pasta dish featuring lumps of king crab, the leaf of broccoli rabe, tarragon, fresh lime, chervil, lemon, and one of my favorite ingredients, bottarga. What was so apparent throughout the meal was Chef Filoni’s commitment to fresh vegetables, seafood, and homemade ingredients.

Our main course consisted of the duck steak, which Chef Filoni prepared in what I learned was a summer version of the original menu item. Two pieces of perfectly cooked duck, seasoned to perfection, on a bed of baby potatoes cooked in duck fat, lollipop kale, and a sprinkling of Maynard pickled cherries. It was rich. It was decadent. It was delicious. Add on a French class, boeuf bourguignon, and steak frites and I had myself a meal worthy of the best brasserie in Paris.

And if that wasn’t enough, we ended the night on a sweet note. Pastry Chef Stuart Marx delighted our taste buds with profilteroles, a white chocolate raspberry Napoleon, and toasted coconut cake drizzled with mango salsa and kaffir Anglaise.

After this dinner, actually after my first bite in, I realized I should have never judged this book by its cover. This local will brave the crowds this summer just to eat any creation that Chef Filoni has in mind. As for you, I suggest heading down to Le Avenue and trying out the must-have summer menu.

Le Avenue
23 Ocean Avenue
Long Branch
732-759-2900

Cowan’s Public in Nutley

Terry Krongold

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July 7, 2015

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I spent a leisurely afternoon at Cowan’s Public a couple of Saturdays ago, soaking up the cool retro vibe, chatting with the two brothers who own the place, and enjoying the delicious food. This is not your typical bar food, my friends. There are no mozzarella sticks or onion rings on this menu. This is bar food kicked up a notch or two (or three). Exhibit A: What bar do you know that serves perfectly cooked pan-seared Brussels with a Champagne mustard vinaigrette and shallots? Exhibit B: Chipotle deviled eggs (lusciously creamy with slight heat at the back). And a kickin’ burger with bacon-onion jam, sharp white cheddar, house-made pickle, and sriracha on a Balthazar brioche roll! I rest my case.

Owned by Tom and Dean Maroulakos, they both have experience working in the bar/restaurant industry in New York City, and Dean has a design background. They set their sights on an area fixture – the Nutley Pub. The bar, which had gone through a few owners and incarnations since it was opened in 1934, had fallen into serious disrepair. Anybody else would have been overwhelmed by the amount of work needed to turn this post-prohibition bar into something that today’s savvy customer would want to spend time in. But Tom and Dean took it on, and doing most of the renovation themselves, have transformed it into a modern day bar/restaurant but with a nod to its heritage. No detail has been overlooked. From the curved art deco bar to the restored tin ceiling, to the authentic artifacts that are sprinkled about, these two know what they’re doing.

The proprietors have installed experienced bartenders who are passionate about their job. They want to educate their customers but in a fun way. In addition to a rotating selection of craft beers and ciders, they have some great signature cocktails (I had a terrific Mojito the day I visited), and a nice wine selection. Next time, I’ve got my sights set on their Strawberry Airmail cocktail, made with Real McCoy rum, muddled strawberry, lime juice, honey syrup, and topped with Prosecco.

On the food front, the kitchen is headed by Justin Caldwell (formerly of Upstairs in Montclair). Justin has developed a terrific menu of small plates made for sharing (such as the Brussels Sprouts and Deviled Eggs mentioned above). They will begin to introduce some larger entrée plates this month.

terry 18311313850_52d964441d_z — Summer salad

On a subsequent visit, I tried the summer salad, which includes watercress, marinated tomato, quinoa, roasted chickpeas, charred corn, and grilled haloumi cheese, with a sherry vinaigrette. I added some nicely charred shrimp to round it out and with a glass of crisp sauvignon blanc, it was the perfect late spring dinner.

While Cowan’s Public is keeping the brothers plenty busy, this dynamic duo already has another project in the works. They are in the process of developing a farmhouse-type restaurant in Clifton. They will be renovating an 8,000 square foot former restaurant and outfitting it with a post and beam bar, outside garden, and seating for 150 people. They are targeting early 2016 for the opening. While Cowan’s is set up more as a bar/restaurant, the focus for Clifton will be food heavy. Sounds good to me.

My bottom line: don’t go to Cowan’s Public if you’re looking for one of those faux gastropubs. But if you’re looking for inventive, well-cooked food, dynamite cocktails, and a cool place to relax, managed by the personable Maroulakos brothers, discover Cowan’s – the “un-gastro” pub.

Cowan’s Public
229 Centre Street
Nutley
973-542-8151

Open Monday through Friday, 4 p.m. to 2 a.m.
Saturday, Sunday: 12 p.m. to 2 a.m. (Sunday brunch: 12 p.m. to 4 p.m.)
Hours subject to change.

It’s Simply Local Features New Jersey Artisans

Melissa Beveridge

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July 6, 2015

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It’s Simply Local Features New Jersey Artisans

Maybe the idea for It’s Simply Local came about when New Jersey native Julianne Tootell moved across the country to Washington, leaving New Jersey’s produce and her best friend, Kara Kilmer, behind. Little did she know that the two of them would hatch up an idea to bring the best that New Jersey has to offer to anyone, no matter what state they live in. Because you don’t have to live in New Jersey to love it!

Long time friends Kilmer and Tootell always wanted to start a business together, and a year ago they realized that bringing together the best that New Jersey has to offer would be the concept for their venture. Soon, a monthly subscription box service and online marketplace was born. It’s Simply Local was live.

“We’re a one-stop shop for everyone,” says Kilmer. “It’s all of our local flavors right in our backyard.”

It’s Simply Local is a take on just how great CSA boxes are, but instead of produce, they take the best goods from the Garden State, place them in the box, and then deliver it to your door every month. They work with artisans who craft and create a wide range of products, including bath and body items, beverages, candles, food, and accessories. The common thread? They’re all made with local products and place a strong focus on sustainability.

“We really want to support local businesses,” says Kilmer. “We include products that are made with wholesome ingredients, many in small batches. We have a love for pure ingredients and having the products be as natural as possible.”

Both Tootell and Kilmer were involved in the slow food movement before It’s Simply Local was born. Tootell had always been involved in the West Windsor farmers market as well, which turned out to be a great asset for connecting with local artisans.

Subscription boxes include items that can be found in your favorite grocery store, or a local restaurant, to local markets across the state.Their first subscription box went out in April containing five full sized products from local businesses. Boxes include everything from tomato sauces to mustard to lotion and even coffee – all made in New Jersey.

As It’s Simply Local grows, Kilmer and Tootell hope to share the uniqueness of New Jersey with everyone, no matter what state they’re in. They’re keeping a look out for great Jersey made products so they can curate a diverse box and marketplace. Selected artisans are also offered a “badge” for their website so they can share with their customers that they’ve been featured in the box.

In the future, they’re hoping to have theme boxes, like BBQ necessities for the summer season. But, for right now, they’re just helping local artisans get their small batch products into the hands of more customers. It’s really like your favorite farmer’s market finds from across the state, all in one box.

Kilmer and Tootell’s pride is in their community and their goal is to make it easy for consumers to support local businesses, while discovering new products.

For more information, visit It’s Simply Local:

At their website
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Eating Local with Jersey Fresh

Jersey Fresh

Lisa Pisano

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July 3, 2015

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Summertime! This is my favorite time of year for produce and what better state to live in than the Garden State—home to more than 100 different varieties of fruits, vegetables, and herbs—to enjoy nature’s bounty at almost every exit of the Parkway. I have several favorite stops: farmers markets in my Bergen County neighborhood. Roadside farm stands in the Freehold area. And farm retail outposts like Delicious Orchards in Colts Neck or Abma’s Farm in Wyckoff.

Another real treat is simply strolling into my area Shop-Rite and King’s Food Markets during the summer months to find local, Jersey Fresh produce ready and waiting for me. No need to make additional stops to seek out some good greens!

Jersey Fresh is more than smart marketing—it’s a movement. Did you know that this quality grading program originally launched in 1984 to help farmers inform consumers about the availability and variety of fruits and vegetables grown in New Jersey? And that over the years, it has become the benchmark for other states to initiate their own state-grown agricultural marketing programs? New Jersey is top of the crop, ranked nationally in the top 10 as producer of such items as blueberries, peaches, bell peppers, squash, tomatoes, and cranberries.

And if you’ve devoured a ripe, luscious Jersey tomato this time of year, you get the picture. Like most folks, I tend to let the in-season and best-tasting produce drive my meal-planning and recipe creations. So what will be served at my table over these next few months, for example, will be many a tomato salad, dressed simply with extra virgin olive oil, oregano, fresh basil, sea salt, and fresh-cracked pepper. At some meals, I’ll add in red onion and fresh mozzarella. And maybe a few heirlooms for pops of color.

Let’s Also Get Ready to Crumble

My dad and husband love blueberry and peach crumbles—and I take full advantage of the abundance (and great price!) of these Jersey Fresh beauties to bake into our family desserts. It’s fun to switch things up—a crumble with one singular fruit and sometimes made combining the two. And don’t forget some creamy vanilla ice cream to top it off!

Be sure to visit Jersey Fresh online to learn more. The site provides recipes, where-to-buy info, and is a great resource for finding farmers markets and farm stands throughout the Garden State.

Wineries of Central Jersey

Charlie Toms

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July 2, 2015

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When it comes to winemaking, people often forget about Central Jersey. In fact, until the last decade, Cream Ridge was the only winery is the region. However, Monmouth and Mercer counties have both a rich agricultural tradition and quick access to the Parkway and the Turnpike, and so it’s no surprise that more wineries have opened here in recent years. In other parts of the state, many of the winemakers come from families that had long grown grapes and made wine for personal consumption. Here that’s not the case, and I feel that the lack of familial background has forced them to learn good winemaking technique and granted them the freedom to make wines that others might not consider. If one word could describe the winemaking of the Central Jersey region, it would be diversity.

I recently had the pleasure of interviewing Tim Schlitzer of Cream Ridge Winery, Pam Mount of Terhune Orchards, and Pierre Crawley of Peppadew Fresh Vineyards and Winery.

Cream Ridge Winery
Founded in 1988 by Tom and Joan Amabile, Cream Ridge Winery is located in the Cream Ridge section of Upper Freehold. Tom had been a network analyst at PSE&G for three decades, and upon retirement he turned a winemaking hobby into a second career. In its early years, Cream Ridge was best known for its Ciliegia Amabile (cherry wine), which won the Governor’s Cup four times for the best fruit wine in the state. Tom passed away last year, but the winery is still owned by the Amabile family, and his winemaking tradition lives on at Cream Ridge.

Tim Schlitzer started working at Cream Ridge three years ago, and today manages the winery with his wife Jackie. Besides its Ciliegia Amabile, Cream Ridge has a wide selection of wines, including vintages made with apricots, elderberries, pineapples, and espresso. He stated that all real alcoholic beverages come from plants, and that all of their wines are made from natural products, and do not use artificial flavorings. Cream Ridge puts more emphasis on selling at the winery, rather than shipping wine or selling through outlets. Tim noted that he was heavily influenced by a trip to Spain with his wife where most of the restaurants featured locally made wines. He mentioned that when wines are primarily consumed on site, far less sulfites are needed.

Peppadew Fresh Patio — Peppadew Fresh Vineyards and Winery

Peppadew Fresh Vineyards and Winery
During his 35 years as a food importer, Pierre Crawley became intrigued with the peppadew, a sharply-flavored pepper from South Africa that looks like a cherry tomato. He bought a 15-acre flower farm in Morganville, and in 2008 planted peppadews, becoming the only farm in the country to grow them. The United States Department of Agriculture awarded the farm $260,000 to expand peppadew production and distribution. Grapes were first cultivated in 2011, and a year later the winery opened to the public. Retaining the land’s history as a flower farm, Pierre also grows azaleas, flowering quinces, hydrangeas, and pussy willows.

At this time, Peppadew Fresh only offers a handful of wines, but it is one of my favorite vineyards to visit. Pierre is very knowledgeable about the wine industry, and makes visitors feel as though they are at home. The winery hosts weddings and other events, and puts a large importance on the overall customer experience. Pierre noted that he picked the farm’s location because of its soil and climate supported peppadew cultivation, and its proximity to New York City provides easy access to a large population base. The tasting room is in a 19th-century barn that was renovated to include modern heating, café-style tables, and big screen TVs, and outside is a fire pit and patio seating.

Terhune Orchards
Pam and Gary Mount are both lifetime New Jerseyans. Pam was raised in Princeton, and Gary grew up on a nearby farm. Both served in Peace Corps, and in 1975 they purchased a farm in Lawrence Township from the Terhune family. Over the last forty years, the Mounts have more than tripled the size of the farm, which is now 200 acres, and which has become a landmark known for its fresh produce and baked goods. Their daughter Tannwen lived in San Francisco after graduating college, and after being exposed to California viticulture, suggested that the family start a winery. Grapes were planted in 2003, and Terhune first sold wine five years ago.

Terhune Orchards is a bit different than most other wineries in that it functions as a winery, commercial farm, and tourist attraction all wrapped into one. The farm grows over 35 different crops, employs 25 full-time employees, and has around 500,000 visitors per year. Pam mentioned that having a winery has expanded their clientele with a lot more young adults now visiting the farm. Not surprisingly, besides red and white wines, the Mounts also make fruit wines from apples, blueberries, and peaches. Pam is deeply optimistic about the future of New Jersey agriculture, noting that in 1975 there were only six operating farms in Lawrence, whereas today there are fifteen. She added that the concept of “eat local, buy local” didn’t exist 40 years ago, whereas buying directly from the farm is common today.

Recommendations
I strongly recommend trying Cream Ridge’s Petite Sirah. This full-bodied red starts dry, ends with a spicy kick, and goes well with sausage.

When you visit Peppadew, order a glass of their Chambourcin, sit down, and enjoy the day conversing with Pierre.

My favorite wine at Terhune is Just Peachy, a blend of peaches and apples, which won the Governor’s Cup in 2013. Just Peachy tastes like cider, but with a very smooth finish, and it pairs perfectly with homemade apple pie.

Cream Ridge Winery
145 Allentown Davis Station Road (County Road 539)
Cream Ridge
609-259-9797

Peppadew Fresh Vineyards
97 Harbor Road
Morganville
908-507-2240

Terhune Orchards
330 Cold Soil Road
Princeton
609-924-2310

Tour de Farm New Jersey: Pairing Fitness with Farm-Fresh Eating

Jennifer Miller

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June 30, 2015

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Tour de Farm New Jersey: Pairing Fitness with Farm-Fresh Eating

Hunterdon, Sussex and Warren Counties are premier destinations for cyclists and food lovers alike. With scenic views, agricultural assets and year round breathtaking countryside, it’s hard not to fall in love. Mitch Morrison, a Sussex County resident, recognized how special western New Jersey is and was inspired to created Tour de Farm New Jersey, where fitness is paired with gorgeous scenery and local, gourmet, farm-fresh eating.

This is Tour de Farm’s third season and what started out as more of a bike tour has blossomed into “a multi-weekend harvest season event with three separate county cycle routes featuring their own farm and tasting tours along the way with each culminating with their own very special Farm to Fork Dining experiences in the fields of three incredible NJ farms,” says Chef George Mandakas of Big Bang Kitchens in New York. Chef Mandakas has been working with Morrison since the tour’s inception and will be catering the Warren County tour with the help of Jeanny Cosgrove-Race, of Race Farm in Blairstown.

Both serious cyclists and more casual riders will enjoy the feeling of the open road and scenery as they make their way around to various farms. There, participants will get a glimpse at the real story behind the farm-to-fork concept and what it means to be locally sourced, when it comes to food.

Meeting the farmer and knowing where your food comes from can be life changing. Being able to tell the difference between an unripe tomato and a ripe heirloom green tomato really enhances your enjoyment of fresh food and may inspire you to learn about food seasonally and small farm deliciousness. Tour de Farm will provide transportation for coolers so that participants can purchase fresh farm fare on their journey. It’s like a farmers market on wheels.

Tour de Farm New Jersey will start the tour with a locally sourced breakfast (if you haven’t, wait until you try some farm-fresh eggs) and a post-ride pay-off: a farm-to-fork dinner cooked by professional chefs and made with fresh, local ingredients.

Tour de Farm New Jersey reflects what local agriculture is all about: community and healthy lifestyles. So grab your bike, meet some new friends and learn about local, sustainable farming. From the sound of it, I bet you’ll be talking about your scenic adventures with extraordinary meals and intimate visits with New Jersey farmers for a long time. Click here for more information.

This season’s tours:
August 2: Hunterdon County
September 6: Sussex County
September 19: Warren County

Pierogi Love: A Chat with Author and Pierogi Pro Casey Barber

Melissa Beveridge

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June 28, 2015

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Pierogi Love: A Chat with Author and Pierogi Pro Casey Barber

“She’s a genius!” Actually there was an expletive thrown in there, too. After laughing at my sister’s language, I have to agree. New Jersey resident and writer Casey Barber releases her latest cookbook, Pierogi Love: New Takes on an Old-World Comfort Food, this week and one glance inside, you’ll be seconding my sister’s (full) comment.

“This is not the cookbook to show to your Polish grandma,” jokes Barber, whose creations include everything from savory Reuben Pierogies – her favorite, which was a “middle-of-the-night brainstorm” – to sweet pierogies that pay homage to Elvis. It’s a little bit something for everyone that loves pierogies. (And really now, who doesn’t love pierogies?)

“Every culture has a dumpling, but pierogies aren’t as well known,” says Barber. The editor of Good Food Stories also shares that she wants the pierogi to become as well loved as the ravioli.

Barber is Italian, and notes that not being Polish likely made it a little easier to turn out recipes that are definitely out of the traditional box. Barber was used to eating pierogies at pot lucks and music festivals where her intrigue grew and grew until she just couldn’t help herself anymore – a cookbook had to be written.

With no idealized recipe standard for pierogies (if it were a book about ravioli, it would have a been a different story), Barber set out to turn one of her favorite foods into something that you could eat all day long. What Barber created in Pierogi Love takes pierogies to a new level, a level that I want to go to (both despite and because of my Polish heritage).

Cheesy Pretzel Pierogies — Savory cheesy pretzel pierogies

She starts with the dough. (For those who are terrified of dough, don’t worry! Once you get the hang of it you’ll have no fear.) Barber found that she prefers using Greek yogurt instead of the traditional sour cream because it creates a more delicate and tender dough. Barber also shares a few dough variations including savory, sweet, and even gnocchi dough (there’s the Italian in her). Of course, she starts out the way you’ve probably had or seen pierogies – potato and cheddar, sauerkraut, beef, and pork – but then, things get a little crazy. And I’m talking the kind of crazy that you want to be a part of. Philly cheesesteak pierogies. Saag paneer pierogies. And even cheesy pretzel pierogies, which she says were her toughest recipe to perfect.

“It’s the first recipe that I tried and then it took me about the full six months to get it,” says Barber, who definitely cracked the code by doing the unthinkable – baking the pierogies.

The list continues as Barber creates pumpkin pierogies with bourbon maple butter, black forest pierogies with semisweet chocolate sauce, and my personal favorite, the blueberry-lime pierogies with ginger syrup.

“It’s all your favorite ideas of what comfort food is, wrapped into a small bite package,” says Barber. “It’s warm and wonderful and highly addictive.” And when she says addictive, she’s not kidding. I’ve already tried a few of the recipes in this book and I can’t get enough of these little pockets of joy. One of the best things about pierogies is that you can spend a day making a whole bunch, put them in the freezer, and pull them out when you want a snack. Dinner, breakfast: they work for any meal!

So what’s up next on Barber’s list? The rhubarb pierogi, for which she says she hasn’t yet cracked the code. But don’t fret: She’s back in the kitchen working her pierogi magic. And in the meantime, you have plenty of pierogi recipes to try out.

Pierogi Love: New Takes on an Old-World Comfort Food will be available Wednesday, July 1. If you preorder the book, head to her website GoodFoodStories for access to a free e-book. She gave pierogies love, now it’s time for you to give them some much needed love too.

Pierogi Love: New Takes On An Old-World Comfort Food
By Casey Barber
www.caseybarber.com
www.goodfoodstories.com

Local Wineries with a Jersey Fresh Flair

Veronique @ Food & Wine Chickie

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June 26, 2015

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Local Wineries with a Jersey Fresh Flair

According to the State of New Jersey Department of Agriculture, New Jersey is the tenth largest wine producing state in the U.S., with 1.56 million gallons of wine produced annually.

New Jersey is home to about 50 wineries, and the state has three designated American Viticulture Areas (AVAs): Warren Hills AVA, Central Delaware Valley AVA, and the Outer Coastal Plain AVA.

Because of the great agricultural conditions New Jersey enjoys, local wineries have the ability to successfully grow a wide range of grape varieties. In fact, more than 40 types of grapes grow in the area. In the north, Pinot noir and Riesling are popular and in the south, Italian varieties like Sangiovese and Barbera are being farmed.

New Jersey has grown into a wine region recognized nationally and internationally. Following are four award-winning wineries located in three very different regions of the Garden State that support the Jersey Fresh approach.

Photo credit - Villa Milagro — Photo credit – Villa Milagro

North Jersey: Villa Milagro Vineyards

Sometimes referred to as the House of Miracles, Villa Milagro Vineyards, located along the Delaware River, offers breathtaking views. Proprietors Steve and Audrey Gambino grow their ten varieties of grapes only using treatments that are approved for organic use. Known for their sustainable practices, the Gambinos’ property also serves as a sanctuary to native plants, birds, and other wildlife.

“Wines have been made for centuries without massive chemical inputs,” Audrey Gambino says. “The factory agriculture model that says pour a bunch of chemicals on it, is not necessary in a vineyard. With lots of hand labor and daily attention, vines can produce lovely fruit with minimal inputs. That is our model.”

Throughout the year, the picturesque property features several events and can also host events ranging from weddings, birthday/anniversary parties and corporate functions.

Villa Milagro Vineyards is open on weekends for tastings and sales from 11 a.m. to 6 p.m. It is also open daily for sales from 9 a.m. to 6 p.m. and by appointment.

Photo Credit - Hopewell Valley Vineyards — Photo Credit – Hopewell Valley Vineyards

Central Jersey: Hopewell Valley Vineyards and Tomasello Winery

Hopewell Valley Vineyards boasts that it is “upholding the tradition and aesthetic of old world European wines while always innovating for a new world twist.”

Owners Sergio and Violetta Neri are dedicated to producing handcrafted, award-winning artisan wines through three generations of Tuscan winemaking experience. Hopewell Valley Vineyards, which the Neris own, is a member of New Jersey farms that are permanently preserved. The Neri family believes that by conserving New Jersey farmland, residents are ensured green, open spaces, and agricultural vitality. Their mission is “to provide a beautiful and relaxing environment to taste world class wines, enjoy friends and create lasting memories to cherish for a lifetime.”

Hopewell Valley Vineyards is planted with vinefera that thrives on New Jersey’s terroir and its own microclimate. The Neri family has brought some Italian varieties, such as Barbera, to New Jersey, something not previously done, or at least not done successfully.

Wine tastings are available daily from 12 p.m to 5 p.m.

Photo Credit - Tomasello Winery — Photo Credit – Tomasello Winery

Tomasello Winery is one of the Garden State’s largest grape growers. The popular winery has been with the Tomasello family for three generations and will soon become a fourth-generation winery when the sons of brothers Jack and Charlie join them in running the family business.

The vineyards consist of 68 acres spread across Atlantic and Camden counties. Tomasello Winery produces over 75% of its wines from its own grapes and purchases the rest from nearby growers. A blueberry wine is also produced by Tomasello Winery from fruits grown in Hammonton.

A winemaker’s life is not always rosy as Jack Tomasello explains. “The last two years, we have experienced the bad side of climate change by having extreme cold which has caused a lot of our vines to die,” he says. “This happened to only a few varieties, however, and we are taking measures to deal with this going forward.”

While Tomasello Winery offers several tasting rooms throughout New Jersey, its flagship tasting room in Hammonton is newly remodeled and art-filled, offering a relaxing and intimate tasting experience.

Tasting Room Hours for the Tomasello Winery in Hammonton:

Monday through Friday: 9 .a.m to 6 p.m.

Saturday: 9 a.m. to 7 p.m.

Sunday: 11 a.m. to 6 p.m.

Photo Credit - Cape May Winery — Photo Credit – Cape May Winery

Southern Coastal Jersey: Cape May Winery & Vineyard

Cape May Winery got its start in 2002 when owner Toby Craig bought a small winery and vineyard. In 2003, Craig hired a talented winemaker, Darren Hesington, and since then the winery has come to produce some of the most distinguished wines in South Jersey. Cape May Winery features 70 acres of land over four vineyards, where it produces more than 16 varieties of grapes.

With expanded crops, a more spacious winery building, and increased wine production, Cape May Winery has become one of the state’s top wineries and visitor destinations. Craig and Hesington produce 20 styles of wine, and their aim is to create a wine for each person’s palate.

Tastings are available every week day from 12 p.m. to 5 p.m. and on Saturdays until 6 p.m.

Check out New Jersey Wine Growers Association for a complete list of NJ wineries. Please share this post using #JerseyFreshFriday and help keep the “Garden” in Garden State.

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Karin Nastawa Ruffini

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June 24, 2015

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Fresh Direct’s Summer Celebration Maryland Crab Kit

The Playground Means Business in Atlantic City

Mary Wozniak

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June 23, 2015

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The Playground Means Business in Atlantic City

Chef Jose Garces is returning to Atlantic City this summer for another shot in the restaurant business, this time at The Playground. The Iron Chef winner and successful restaurateur has teamed up with developer Bart Blatstein (pictured above, on left) to create what Blatstein describes as “an entertainment and culinary experience, the likes of which you have never seen.” It is the result of a $50 million renovation of the former Pier Shops at Caesar’s. Phase one will debut on June 26, with T Street, a dining, shopping and entertainment venue reminiscent of Music Row in Nashville, and Beale Street in Memphis. Each of T Street’s seven themed venues will offer live music and signature dining, as well as drink options crafted by Garces.

T Street will also include the Monkey Bar, a high-tech hangout with beautiful ocean views. 39 North (a reference to its location on the 39th Parallel), which Blatstein says will be “the coolest space anywhere in the United States,” will feature a state-of-the-art stage for live acts, a huge HD screen, and enough space for more than 2,000 guests.

Garces is no stranger to the Atlantic City dining scene; he had several restaurants at the now-closed Revel Casino (Amada, Village Whiskey, and Distrito Cantina). At a press conference supporting The Playground, Garces said he is “looking forward to providing great food, and being a part of something great that will change the dynamic in Atlantic City.” The chef was short on details, although he acknowledged that the menus will cover all price points, from casual to fine dining.

Atlantic City Mayor Don Guardian hinted, “he’s told me all sorts of stuff that I can’t tell you…It kills me!” Garces’s seven Philly restaurants may offer a clue to the diversity of offerings that diners will be enjoying: ranging from modern Mexican street food at Distrito, to burgers, duck fat fries and whiskey pairings at Village Whiskey, snapper turtle soup at The Olde Bar, and European bistro fare at Garces Trading Company.

Since opening his first restaurant, Amada, in 2005, Garces now operates more than a dozen eateries, including Distrito in Moorestown, as well as locations in Philadelphia, Scottsdale, Chicago, Palm Springs, and Washington, D.C. He is the 2009 winner of the James Beard Foundation’s Best Chef, Mid-Atlantic award.