Page 104 ⋆ Jersey Bites

It’s Simply Local Features New Jersey Artisans

Melissa Beveridge

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July 6, 2015

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
Twitter
Facebook
Instagram

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.

Fresh Direct’s Summer Celebration Maryland Crab Kit

Sponsored

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.

Photos:
Garces, at top, courtesy of the Garces Group.
Garces with Blatstein and The Playground site both taken by Matt Wozniak.

Magnify Brewing: Growing the New Jersey Craft Beer Scene

Peter Culos

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June 22, 2015

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Magnify Brewing: Growing the New Jersey Craft Beer Scene

Eric Ruta is a man with a plan. And a brewery. And he’s 23 years old.

If you haven’t heard of Magnify Brewing in Fairfield yet, it was only a matter of time. More than a few brewery stories start out like this: “I was home brewing and my friends all said I should start a brewery and see what would happen, so I did.” That is not Ruta’s story. Why jump into the business at the tender age of 23? “I figured it was now or never,” he says. “When I’m ready to start a family some day, I want to have established a stable income first.” Clearly, there is no shooting from the hip with Ruta.

That led me to wonder what else he has planned.

First, let’s take a look at where it all started. Ruta’s fascination with good beer started when he was at Bates College in Lewiston, Maine, which happens to be the home of Baxter Brewing, where he just happened to get a job in sales and marketing. Then he happened to have a girlfriend in Portland, which, if you didn’t know, is a world-class beer town. After all of that exposure to quality beer, returning to his home in North Jersey was a little underwhelming—at least as far as beer goes. Even more importantly, it revealed a business opportunity: there was a craft beer chasm in North Jersey.

Owner Eric Ruta of Magnify Brewing courtesy of IDrinkGoodBeer.com

So, what’s Magnify going to do to fill that gap? There will be four core beers:

A balanced hop forward IPA
A pale ale with experimental New Zealand hops
A funky saison with a white wine finish
A black wheat ale that is akin to a session porter

The Magnify Brew House courtesy of IDrinkGoodBeer.com — The Magnify Brewery, courtesy of IDrinkGoodBeer.com

They’re all popular styles, but each has a bit of a twist. Smart. Ruta also told me he plans to augment the “core four” with a limited release every four to six weeks. That interval, by the way, was carefully thought out as being the optimal amount of time to maintain interest in the brand without overkill. I told you he has a plan!

Naturally, I asked about the limited-release beers. Possibilities include a farmhouse double IPA and a red wine barrel aged saison. Ruta and Head Brewer Erich Carrle (of Speakeasy Ales & Lagers and Greenpoint Beer Works) have clearly made creativity part of the plan. “I want to do cool things, and do what I want to do,” Ruta emphasized. There are no outside investors to please and he tells me that’s the way it will stay. That’s probably a good move. According to Ruta, about one third of his 20 or so accounts actually approached him first. (Proof of the aforementioned chasm.)

The tasting room at Magnify Brewing courtesy of IDrinkGoodBeer.com — The tasting room at Magnify Brewing, courtesy of IDrinkGoodBeer.com

Magnify hasn’t been open long but it already has a lively taproom crowd—not that Ruta wants it to turn into a bar. The town of Fairfield was good to him when he approached them about a brewery. Now he wants to be good to them and add value as a destination that will complement the local restaurant scene. A quick look at Magnify’s Facebook page will show you all of the events he has planned with local establishments. That’s all part of the plan, too.

So, if you don’t have any plans, might I suggest a trip up to Fairfield to Magnify Brewing?

Magnify Brewing
1275 Bloomfield Ave.
Building 7, Unit 40-C
Fairfield
Email: [email protected]

Top photo: Tap handles courtesy of IDrinkGoodBeer.com.

Witherspoon Grill in Princeton

Vikki Hurley-Schubert

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June 19, 2015

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For one special night, restaurateur Jack Morrison opened the doors of the Witherspoon Grill in Princeton for a special tasting of the new Cocktail Hour menu and Jersey Bites was invited to be part of the preview.

Pretzels with stout mustard. — Pretzels with stout mustard

It only took seven years to craft the perfect pretzel. This pretzel is warm, buttery, salty, dark crusted and soft. An absolutely perfect, life-changing pretzel. A moment was needed after tasting the first bite to collect myself because it was unlike any other pretzel I’ve ever had, anywhere. And I’m NOT a pretzel fan. In fact they are usually my least favorite snack food.

I ripped off a piece, not expecting much, it’s a pretzel, how good can it be?

How good can it be? I stopped talking about food with 12 other foodies in stunned silence. They asked what was wrong. I said nothing, I just needed a moment with my warm pub pretzel.

Executive Chef Chris Graciano said Morrison had been trying to get a pretzel at the bar for seven years, so this was definitely a pretzel worth waiting for.

Host Jack Morrission and Witherspoon Grill Executive Chef Chris Graciano. — Host Jack Morrison and Witherspoon Grill Executive Chef Chris Graciano.

The pretzels, $3, come with an Irish whiskey or stout whole grain mustards. The mustards are a whole new ballgame.

I generally dislike whole grain mustard as it’s usually to sharp for me and crunchy. Not these mustards. They are both like butter, literally. They are so soft and smooth with wonderful large pearl seeds that delicately pop in your mouth. None of us could quite pinpoint the flavor profile, it was unlike any other mustard any of us had tasted before. It’s mustard, but it doesn’t taste anything like regular mustard, it’s missing the vinegary, acidic punch and bright yellow or yellow-brown color.

Chef Chris said he soaks the mustard seeds in the whiskey or stout for 24 hours before making the mustard. He got the ideas for the mustard by studying the endless jars of mustard on store shelves.

The darker of the two condiments, the stout mustard didn’t have any hoppy or yeasty flavor, and was delicious. The yellower of the two is the whiskey flavor, which is definitely brighter and more acidic, but much milder than traditional yellow mustard.

Both were equally tasty.

Bacon with maple chipotle glaze. — Bacon with maple chipotle glaze

And then there was bacon. Berkshire pork bacon. The Neuski bacon is served in a 1/4″ slice in a maple chipotle syrup. The bacon was tender, but not chewy, perfectly salty with a deep, smoked flavor. It comes to the Witherspoon Grill in slabs and is sliced on site. The mild chipotle heat builds as you eat the slice; it leaves you warm, but is not unpleasantly hot.

The maple chipotle syrup was good, but was missing something. I think it lacked true maple flavor, and Chef Chris said he would work on the recipe based on the feedback from the food writers, so it will be interesting to see how the dish evolves. The bacon plate is $4.

Duo of cheese dips, pesto goat cheese and sun dried tomato cream cheese. — Duo of cheese dips, pesto goat cheese, and
sun-dried tomato cream cheese

A tasty duo of cheese dips, $3, was presented offering a combination of sun dried tomato cream cheese and a pesto goat cheese. The tomato dip had a rich tomato flavor what went well with the tang of the cream cheese. The green pesto flavored goat cheese was mild and creamy all around. The pesto wasn’t too overpowering or garlicky and the goat cheese was nice and mild, not too tangy, they balanced perfectly. The delicate flavor of the cheese shines through, complimented by the pesto. Each spread, served with un-toasted baguette slices, was delicious, and were even better when scooped together.

A gluten-free shrimp ceviche taco in a corn tortilla, $5, is a light and refreshing addition to the menu. The filling is a mix of shrimp (from sister business Nassau Street Seafood) and tomatoes with light smear of guacamole. Squeezing lime on top wakes the whole thing up with a burst of acidic freshness.

Duck fat potatoes, $4, were the most decadent item on the new menu. The confit-style spuds were perfectly cooked and salty, not greasy or fatty at all. The potatoes were so perfect, I ignored the black garlic aioli on the plate and didn’t miss anything.

My least favorite item on the new menu were the lamb lollipops, which was a disappointment because I love lamb. The chops, $6, were cooked perfectly medium rare and served with a blackberry mint jam and a mint yogurt feta sauce. I felt the creaminess of the feta sauce overpowered the delicate flavor of the meat. No one I was sitting with was really a fan of the white sauce, but they loved the blackberry mint one. Talking with Chef Chris during the tasting, he said he would definitely take the feedback into consideration, so this will be another dish to watch evolve.

My cocktail, a mojito, went very well with the lamb, and lent some of its minty flavor, which I love with lamb, to the dish. The lime of the drink added some brightness and sweetness that I look for when I have mint jelly with the traditional spring meat.

Witherspoon Grill — Line cook working grill on the behind-the-scenes tour of the kitchen

Besides all the food, the highlight of the night was a behind the scenes tour of the back of the house. Yes, we got to see the kitchen! At the height of the diner rush! And the wine cellar with the sommelier! I was so excited, I was almost speechless. It was a symphony with the clanging of metal bowls, the sizzle of steaks on the grill, the flare of the fire on the stove and the delicate pop of oysters yielding their meat as the were shucked.

The bar menu will be offered from 3 p.m. to 6 p.m. Monday through Friday in the bar only.

As someone who has eaten at Witherspoon Grill a couple of times, I can’t wait to go back and sit at the bar on Tuesday nights to hear some live jazz and munch on some more of those pretzels. And at these small-plate prices, I can do it more often.

Witherspoon Grill
57 Witherspoon St.
Princeton
609-924-6011

Prices are subject to change.

Beautiful New Jersey Blueberries

Jersey Fresh

Mary Wozniak

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June 19, 2015

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What bountiful Jersey Fresh crop is a fan favorite, the star of countless summer desserts, and a healthy snack to boot? If it’s June in Jersey, it’s time to celebrate blueberries!

The blueberry is the official state fruit and for good reason: according to the N.J. Department of Agriculture, 8,800 acres of blueberries were harvested in 2014 with a value of $79.5 million, making New Jersey the fifth largest producer of blueberries in the U.S. That figure is up 40% from the prior year, and it’s no wonder: the blueberry is being touted as a superfood. With only 80 calories a cup, these tiny treats are packed with vitamin C, and are a good source of fiber and manganese (U.S. Highbush Blueberry Council).

Events and Farms

Blueberries are abundant in South Jersey, where the sandy, acidic soil of the Pine Barrens is especially suited to the crop. In fact, blueberries were first cultivated in Whitesbog around 1916 by Elizabeth Coleman White, who propagated choice wild berries gathered by the locals. That piece of blueberry history is celebrated every year at Whitesbog’s Annual Blueberry Festival. The 32nd festival will be Saturday, June 27, 2015, at Historic Whitesbog Village in Browns Mills.

Nowhere is the blueberry more revered than in Hammonton, the self-proclaimed Blueberry Capital of the World. The 29th Annual Red, White and Blueberry Festival is Sunday, June 28, 2015, and will feature blueberry ice cream, blueberry cannolis, and of course, the traditional blueberry pie-eating contest.

blueberry store front — Emery’s Berry Patch

Still can’t get enough of those berries? Head out to Emery’s Berry Patch in New Egypt, where you can pick your own from the 20 acres of certified organic berries. On a recent sunny Sunday afternoon, owner Susan Marchese was busy with customers satisfying their blueberry cravings with fresh-baked blueberry doughnuts, naturally sweetened blueberry spreads and blueberry pie, one of the 21 varieties of their famous fruit pies. She recommended the aptly named Trifecta, a perfect combination of blueberries mated with sweet cherries and fresh peach chunks.

Heading east to Galloway Township, Art Brown was out in the fields at B&B Farms, a family affair where Brown’s wife, Carolyn, offers u-pick blueberries and their niece, Jennifer Lamonica, grows a variety of produce offered through her Sea Salt CSA. The former N.J. Secretary of Agriculture and architect of the Jersey Fresh campaign also farms some unique African and other ethnic crops.

Down the road in Galloway, keep your eyes open for small family farm Legendary Blueberries, which can be reached at 609-703-3355. Customer service may be on hand for a few hours in the morning—and if you’re nice, you may get treated to an ice pop! You’ll always find plenty of buckets available for their honor-system-based self-service.

Tips

A pick-your-own outing is a great family activity. Blueberries are easy pickings, as the highbush berry plants grow tall and at the height of the season are loaded with berries. Look for berries that are firm, dry, plump and smooth-skinned with a deep purple color. Refrigerate immediately. Picked a bumper crop? Don’t wash the berries yet! Freeze dry unwashed berries in resealable plastic bags.

For More Info

You can find a wealth of pick-your-own blueberry farms throughout the state. Check out Jersey Fresh for a list of locations. The season runs from late June to mid-August, roughly, but farmers universally warn: make sure to call first to check out each day’s availability.

Chef Spotlight: Sam Talbot

JerseyBites

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June 16, 2015

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Sam Talbot has made quite a name for himself on the culinary circuit after placing third on Season 2 of the hit cooking competition show Top Chef. He’s held executive chef positions at several restaurants, including The Surf Lodge in Montauk, as well as The Williamsburg Cafe in Brooklyn. Recently, he opened up a restaurant of his own, Pig + Poet, in Maine. The North Carolina native is also a published author and has written about Type 1 Diabetes in his book The Sweet Life: Diabetes Without Boundaries, based on his personal experiences. So why is he here, on JERSEY Bites, you ask? That’s an easy one. To help raise awareness about living with diabetes and making healthy food choices, Talbot hosts an online cooking series through New Jersey-based Barnabas Health, called Life Is Better Healthy.

We recently caught up with Talbot for a Chef Spotlight.

JERSEY BITES: What is your earliest food memory?
CHEF SAM TALBOT: My earliest memories are being with [my] grandmother cooking in her kitchen—mostly breakfast, sausage, eggs, et cetera. Always early in the morning and always with local ingredients from the farmers market.

When did you realize you wanted to make cooking a career? Was there an “aha!” moment?
Yes! I was a production chef at Dean and Deluca at 15 or 16 years old. There was an older cook who was about 10 years older than me, he took the job very seriously and was always carrying around Larousse Gastronomique. One day I asked him what it was and he explained the book’s importance. At the end of the week, I took my full paycheck and bought the book, read every recipe, and realized this was what I wanted to do.

What is your cooking style?
Fresh, clean, focused, always inspired, and using local ingredients wherever that may be. Food that makes sense for your body and the region you are in!

What is the greatest opportunity that has come to you as a result of cooking?
It is actually happening right now! I have started my own foundation, with a couple of wonderful partners, called BEYOND TYPE 1. At BEYOND, we aim to be provocative, inclusive and disruptive: putting a face on diabetes, clearing up misunderstandings about who is affected by Type 1 Diabetes, and eradicating the stigma that comes from living with a chronic disease. We recognize there is a different narrative to be told: that of a strong empowered community living a powerful life beyond the diagnosis. We also recognize a future free of Type 1 Diabetes is possible, and we are here to make certain that future materializes. We are here to disrupt diabetes.

What is the most memorable meal you’ve had, what did you eat, and where was it?
I’ve had numerous memorable meals, but I’ll tell you about this one. I was in Rome in a tiny eight-seat restaurant when I was around 27. It was basically the living room in someone’s home. There were three grandmothers cooking for us, and I had two dishes: a single cut pork chop with mushy peas and octopus with olive oil and balsamic—simple, fresh, and clearly made with love. The experience was unforgettable.

What is the best advice you have to share with young people interested in becoming chefs?
Always play with your food!!

What is the one staple food you always have in your cupboard at home?
Almond butter.

What is your favorite comfort food?
Fried chicken.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
My grandfather because I miss him and he’s everything, my mother, of course, and Brigit Bardot, just for fun!

Are you working on any upcoming projects our readers would be interested in learning about?
I’m working with a wonderful company, OmniPod, which makes an amazing insulin pump that really helps me live a more active life with diabetes. It’s a revolutionary product and is the only pump with no tubes connected to it. I can surf, and be active with much more ease. In addition to OmniPod, I’m working with Barnabas Health to launch cooking series, Life is Better Healthy, on their website. They are also making amazing strides in the medical community, and particularly in New Jersey with diabetes research and treatment. I am proud to be a part of both organizations.

Anything else you’d like to tell us?
I’m currently in Camden, Maine, opening my new restaurant, Pig + Poet, which is very exciting and in a beautiful part of the country. Also, look out for a new book [by me] in the future, from Time Inc. Publishing.

Pig + Poet
52 High Street
Camden, ME 04843
207-236-3391

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