Page 105 ⋆ Jersey Bites

From the Gala to the Biergarten: Montclair Food & Wine Festival

Deborah Smith, Executive Editor

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June 16, 2015

The Gala!

by Deanna Quinones

The third annual Montclair Food & Wine Festival (MFWF) kicked off with its Gala on a night that threatened wild thunderstorms. Instead, the rains held off while a different kind of storm brewed inside The Manor’s elegant ballroom – a dramatic confluence of talent, passion, and bonhomie. More than just a celebration of the joy of cooking (and eating), the event continued its mission to raise money and awareness for a great cause. This year’s beneficiary was Intensive Therapeutics, an outstanding nonprofit organization that provides group and individual occupational therapy services to children with special needs.

Melody Kettle, founder and executive director of the Festival, presided over the evening with her usual exuberance. Her catchphrase for the night was “off the hook” and it was a fitting one for a six-course feast that showcased the work of chefs and vintners who elevate the experience of dining in every detail.

Montclair Food and wine gala collage — Top, left to right: Nicolosi Fine Foods, Chef Ryan DePersio, Ariane Duarte (Ariane Kitchen & Bar)’s Perfectly Poached Shrimp with lemon aioli paired with Terroir de Courgis Prize Chabli. Bottom, left to right: FIN Raw Bar & Kitchen; a trio of talent; Meny Vaknin, Francesco Palmieri, Zod Arifai.

A casual reception in the glass-encased atrium featured live jazz, sparkling prosecco, and delicious finger foods provided by FIN Raw Bar & Kitchen and Nicolosi Fine Foods. While guests arrived and began to mingle, the evening’s celebrity chefs including Ariane Duarte, Ryan DePersio, and Francesco Palmieri made quick appearances between dashes to the kitchen to put finishing touches on their specialty courses.

A balsamic glazed profiterole balanced atop an overturned coffee cup, which revealed a crisp smoked salmon toast hidden beneath. — A balsamic glazed profiterole balanced atop an overturned coffee cup, which revealed a crisp, smoked salmon toast hidden beneath.

The formal dinner then commenced, with Amanti Vino’s Sharon Sevrens giving a rousing welcome and overview of the night’s wine pairings as the first Austrian rosé was poured. Setting a playful tone, the first course was billed as an “amuse series,” which matched the varied approaches of Orange Squirrel’s Francesco Palmieri, Blu and Next Door’s Zod Arifai, and Chakra and Blue Morel’s Thomas Ciszak with newly crowned Chopped champ Meny Vaknin of Montclair’s hot Mediterranean café, MishMish. A balsamic glazed profiterole balanced atop an overturned coffee cup, which revealed a crisp smoked salmon toast hidden beneath. Diners were instructed to reach for what looked like smooth river stones in the center of the table which twisted open to reveal a thimble-sized mousse. Last, a palate cleansing and entirely surprising Caesar salad ice cream offered the oddly wonderful sensation of garlicky coolness topped by fine crouton crunch.

The courses commenced with Ariane Duarte’s Perfectly Poached Shrimp, which she admitted “is just a fancy way of saying shrimp cocktail,” though its bright lemon aioli and avocado corn salad base took it way beyond ordinary. Ryan DePersio’s pancetta-wrapped bronzini was paired with fantastic deep-fried couscous and asparagus salsa verde. The Huet Vouvray paired with this dish was my favorite of the night – sweet but a wonderful complement to the fish. Chef Mitchell Altholz introduced his spring lamb ravioli with fresh mint and heirloom carrots by describing the great things happening at the Highlawn Pavilion’s farm where his ingredients were sourced. Jockey Hollow Bar & Kitchen made a winning debut at the event this year with Kevin Sippel’s veal cheeks with bone marrow gremolata, fava beans, and pecorino. Rich? Very. Delicious? Indeed. The Italian cabernet blend Sharon Sevrens selected to accompany this dish added the perfect exclamation point to its flavors.

Between courses, a rousing auction ensued, raising thousands of dollars for Intensive Therapeutics and the many kids it serves so well. Items up for bid included dinner in a private home prepared by Ariane Duarte, a weekend spa retreat including use of a brand-new Maserati Ghibli, and VIP tickets to a taping of the Food Network’s The Kitchen.

The rum cocktail served by Busted Barrel Rum, paired with Chef Michael Carrino’s light and lovely lemon sponge cake with goat cheese mousse and cucumber melon, cooled the bidding fever and brought a perfect ending to a night of great tastes.

As a kickoff to the Festival’s weeklong programming, the Gala event proved that the Montclair Food & Wine Festival is continuing to do what it does best: dedicating itself to the art of giving back to the community while celebrating the bounty of talent within its own zip code and beyond.

Bourbon & Biergarten

by Deborah Smith

Montclair food & wine festivals bourbon and biergarten event — The Bourbon & Biergarten Event

Peter Culos and I attended the Festival’s Bourbon & Biergarten event on Friday night. The event was held on the grounds of the Montclair Museum and despite the oppressive humidity, attendees seemed to have a great time. (Of course, the bourbon and beer may have played a part in that.) The event featured samplings from more than 25 local restaurants as well as from 10 different breweries and specialty spirit producers. Each attendee received a commemorative glass, which Peter sends kudos for. (You don’t normally get quality glasses at events like this, so this was a welcome surprise!) Our best bite of the night came from 100 Steps Raw Bar, which served two types of crostini, Peter and I were split on our preferences. I adored the shrimp salad crostini with fresh mint and a lime vinaigrette while Peter loved the swordfish nduja with fresh radish and an orange vinaigrette. Runners up for our totally unofficial “Best Bite” awards go to Pig and Prince for its amazing brats and Newark newcomer, BURG, for its damn good sliders. Judging from the line at Kimchi Smoke‘s table, it was one of the night’s favorite stops as well. Best sips of the night, for me, went to the Jersey Artisan Distilling, which served two lovely cocktails featuring light and dark rums. Peter went crazy over the Brooklyn Brewery’s barrel-aged Kriek and also gave props to Ramstein Hefeweizen from Butler.

peter culor — While we were there, Peter Culos helped out Gary Monterosso from *What’s on Tap* with filming the event. You did know that beer events require commentators, right?

Heritage Shellfish Cooperative Offers Seafood Shares

Cindy Dudas

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June 12, 2015

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Heritage Shellfish Cooperative Offers Seafood Shares

There really is nothing like Jersey Fresh seafood right from the water. Fresh steamers or clams on the half-shell are staple summer time foods for most shore residents. And when you know exactly where the clams are raised and your seafood is harvested, it can’t be beat.

With today’s demands for high volume food production, going back to the traditional approach of hand raising and harvesting clams might seem like a step back in time. But the baymen at Heritage Shellfish Cooperative feel it’s the best way to ensure good quality products while keeping sustainability of our New Jersey bays a priority.

clammer for Heritage Shellfish Cooperative — Jeff Pritchard, one of the members of the coop, at work (Photo Credit – Chris Sembrot)

Based in Egg Harbor, the Heritage Shellfish Cooperative has a business model that is quite unlike those of standard businesses. The main hope of these local baymen is to work with other local seafood businesses to help each other thrive.

Quite similar to Community Supported Agriculture (CSA) shares you would find at a local farm, Heritage Shellfish Cooperative is selling Community Supported Fishery (CSF) seafood shares. Currently, Heritage partners with three New Jersey hosts: Beach View Farms in Manahawkin, Heirloom Kitchen in Old Bridge, and the Rutgers Farmers Market in New Brunswick. CSF shares will be picked up every other week during the season. This all starts on June 19.

In exchange for an upfront fee, participants receive fresh seafood every two weeks.

Past offerings from the pilot CSF included soft crabs, littleneck clams, oysters, thresher shark (abundant and not endangered), golden tile, fluke, albacore tuna and lobsters (twice last year). George Mathis, president of Heritage Shellfish Cooperative, is working with Gef Flimlin, a marine extension agent with Rutgers Cooperative Extension, to keep the biweekly pickups supplied with the freshest available catches.

Mathis explains, “You have to deal with the vagaries of the fisheries.” Since Jersey clams are available all year round, clams will fill in during the ebb and flow of seasonal catches. For example, soft crabs are typically available in June, but this year the local supplier alerted him that the catch was ready at the end of May, and has been kind of sketchy. Mathis will go further west and hopefully seek Delaware Bay soft crabs to provide the CSF with their opening season share in June. The CSF is also scheduled so they can coordinate with the Barnegat Light Viking Village longliners who work on the full moons and land large fish like tuna and shark, to source fresh product for the biweekly shares.

baby clams in hand Heritage Shellfish Cooperative — Very young clams (Photo Credit – Chris Sembrot)

The prime product of Heritage Shellfish is the group’s locally raised and harvested Eventide Littleneck clams which have been selected over generations for high quality meat and fast growth. They are known for their delicate proportions and flavor, which restaurateurs have been keen to for years. Each crop of clams is raised from the spawning stage to harvest under the care of these baymen using little machinery other than their own hands, a rake, and their big earth-friendly hearts, and all year ’round! The clams are quite versatile as they can be eaten either raw or steamed, and make wonderfully delicious additions to all the favorites like linguini and clams, paella, and more.

Heritage Shellfish Cooperative — Photo Credit – Chris Sembrot

The name Heritage wasn’t chosen lightly. According to the Coop, the word carries significant meaning. Heritage was specifically chosen because it accurately represents these families who have collectively been raising and harvesting clams on the Jersey Shore for over 120 years.

Mathis has been clamming the bay for 50 years after learning from his own father, George, Sr., who, in fact, still gets out there at 84 years old, to harvest clams.

Peter McCarthy, of Manahawkin (also with about 50 years on the bay), works with his son Mike, his right-hand man. After two tours as a U.S. Marine in Iraq, Mike came back to learn the family business and keep it going.

Even the youngest clammer of the group, Jeff Pritchard, has more than 20 years on the bay. His kids help sew the predator control screens that keep the crabs and cow-nosed rays from eating his baby clams planted in the bay bottom.

Flimlin says the name Heritage shows that this tradition “comes from the past and is handed down to future generations.” Keeping that heritage alive and maintaining responsible environmental practices in the bay is paramount. And supplying local seafood to discerning New Jerseans for many years to come is one of the group’s main goals.

Click here to find out more about Heritage Shellfish Cooperative or to purchase your share of this year’s CSF crop, or call 800-213-3329.

Direct from the UK: YO! Sushi, Paramus

Terry Krongold

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June 11, 2015

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An innovative concept in the “fast casual” dining market has landed in Paramus. YO! Sushi opened its first U.S. location in April and it’s already a big hit.

The restaurant’s management transported the proven formula of quality ingredients, enthusiastic service, and fun (think conveyor-belt-delivered sushi) from around the world (where it already has 87 outlets) to the Garden State Plaza, and I was happy to test out the concept recently.

My first reaction to the idea of food being delivered on a conveyor belt was “ohhhhhhK, let’s see how this works.” So here’s how it works: The sushi bar options make their way around the restaurant from the kitchen to your table via a tiny conveyor belt. After settling into a booth next to the open kitchen, and seeing the adorable little plates and bowls going around, I warmed up to the idea.

When you see an interesting looking dish roll by you, you simply pluck it off the belt and start eating (no waiting!). Each table (or counter seat) has soy sauce, ginger, and wasabi jars so you can customize your sushi as you see fit. You might ask how they know what your bill is if you are essentially ordering and serving yourself. Well, all the bowls on the conveyor belt are different colors. At the end of the meal, your server adds up the bowls by color and that determines your bill (pretty easy).

QUALITY SEAFOOD
You might think, as I originally did, that this is just a cute gimmick with so-so food. Think again! Top quality seafood delivered daily from local purveyors, thorough staff training (both kitchen and wait staff), and innovative recipes were mentioned as the bedrock of YO! Sushi’s success when I spoke with Darren Wightman, the company’s vice president of operations, a few days after my visit. He told me that a London entrepreneur with no food and beverage experience started YO! Sushi in 1997. What he did have was rock-and-roll production experience, which totally comes through when you spend time in the restaurant..

TRAINING
Each location’s head chef and sous chef spend time in London with the executive chef to learn from the company’s recipe bible, but they are also encouraged to experiment and innovate when they return home.

Here’s part of the fun experience at YO! Sushi: each table has a call button of sorts, to summon a server if you’d like to order off the menu (these reminded me of high-tech lava lamps). Press the button and the “lava lamp” turns from blue to red so your server knows you need something. Clever. Besides traditional sushi items, YO! Sushi offers many hot items (ordered from a server), such as dumplings, beef skewers, spring rolls, and soft shell crab tempura (delicious!). In addition, there are quite a few choices of noodle and rice dishes (and many vegetarian options) that looked good. I loved the Blossom Roll (crunchy shrimp roll topped with spicy tuna and a sweet, sticky soy glaze), and the salmon avocado maki (salmon, avocado, and mayonnaise in sesame soy paper).

During my visit I noticed an interesting-looking machine in the kitchen and Mr. Wightman told me it was the restaurant’s “sushi robot.” A member of the kitchen staff drops cooked rice into the top of the machine and out pops perfectly formed rice that the chefs top with menu items like salmon or tuna.

The restaurant has a casual, hip, feel to it. And I think shoppers will feel comfortable stopping in for a quick bite, or meeting friends after work. In the near future, they will offer takeout and catering, and even though the majority of the mall is closed Sundays, YO! Sushi, along with the other mall restaurants, is open.

YO! Sushi
Garden State Plaza (Near the Carousel/Macy’s Court)
Paramus
201-389-8137

www.yosushiusa.com

Opening in Short Hills in September

Note: Jersey Bites was invited to visit Yo! Sushi and our writer received a complimentary meal.

Father’s Day in the Garden State

JerseyBites

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June 9, 2015

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Looking for a place for Father’s Day brunch or dinner in the Garden State? You’ve come to the right place. We hope you’re hungry! And if you know of another great place doing a Father’s Day meal or event, add it to the comments!

Alba Vineyard, Milford, 908-995-7800
Come to Alba Vineyard from noon to 5 p.m. for a Father’s Day celebration! Featuring live music, as well as local vendors and crafters, there’s more than just wine for Dad to enjoy. Tickets are $10 for those over 21, with tickets for ages 13 to 20 costing $5. Wine tasting costs $10.

Bibi’z Restaurant and Lounge, Westwood, 201-722-8600
Celebrate Father’s Day at Bibi’z Lounge, where all dads receive a complimentary beer, mimosa, or wine with their meal. Prix-fixe brunch is available from 11 a.m. to 3 p.m., for $39 a person. A la carte dinner will be served from 3 p.m. to 8:30 p.m.

Crystal Springs Resort, Hamburg, 844-247-9137
Father’s Day celebrations include the 7th annual NJ Beer & Food Festival on Saturday, June 20, featuring over 120 beers from 40 breweries including many craft brews from New York and New Jersey, paired with delicious barbecue in a picturesque outdoor setting (3 to 7 p.m., $75) and the Father’s Day barbecue in the Chef’s Garden with Crystal Spring’s Chef John Greeley and NYC’s acclaimed Hometown Bar-B-Que Pitmaster Billy Durney on Sunday, June 21. Lunch includes a barbecue menu, chef demonstrations, unlimited beer from Coney Island Brewing and live entertainment. Two sessions: 12 p.m. to 2 p.m. and 2:30 p.m. to 4:30 p.m. Adults $70; Kids 12 to 20 $45; 4 to 11 $22; under 4 free (tax and gratuity additional).

Escape Montclair, Montclair, 973-744-0712
Chef Bryan Gregg will celebrate Father’s Day with a two-course brunch and a special barbecue dinner showcasing locally-sourced ingredients. On Sunday, June 21, brunch is from 11:30 a.m. to 4 p.m. and dinner is from 4 p.m. to 8 p.m. $19 per person plus taxes and gratuity (children’s menu will be available) for brunch. Dinner will be a la carte, with a special selection of barbecue dishes, including pork belly, pork shoulder, rubbed beef and chicken. For the brunch menu, click here.

Grounds for Sculpture, Hamilton, 609-586-0616
The Grounds for Sculpture in Hamilton hosts a Father’s Day barbecue from 11:30 a.m. to 3:30 p.m. Enjoy plenty of classic barbecue food for lunch, and don’t forget to take in the beautiful landscape and artwork. Tickets are $15 for adults and $10 for kids ages 6 to 17.

The Iron Room, Atlantic City, 609-348-6400
The Iron Room, part of the Atlantic City Bottle Company, is hosting a special Father’s Day brunch. In addition to a special Father’s Day brunch menu, every dad will receive a complimentary select beer or whiskey. The bar will be offering specials all day.

The Melting Pot, Whippany, 973-428-5400
Enjoy countless amounts of fondue at the Melting Pot’s “Endless Fondue” event June 19-21. The special includes $43.95 per adult and $19.95 per child under the age of 10. The endless fondue event consists of four courses, with the first course being a cheddar or spinach artichoke cheese fondue, the second course is a choice of salad, the third course is an entree and the fourth course is any selection of chocolate fondues. This event is guaranteed to please any family on Father’s Day.

Morris Tap & Grill, Randolph, 973-891-1776
Visit Morris Tap and Grill this Father’s Day for man-sized meals and half-price growlers, including 16oz porterhouse and mixed grill of shrimp as well as chicken and steak.

North End American Grill, Wildwood, 609-435-5691
Come out to the North End American Grill for a Father’s Day brunch celebration! Served from 11 a.m. to 3 p.m., this So-Cal-inspired menu features many specials for the day, along with live music and outdoor dining.

Paragon Tap & Table, Clark, 732-931-1776
Enjoy a traditional Father’s Day brunch at Paragon Tap & Table. With famous burgers, sandwiches, steaks, seafood and vegan/vegetarian options, this restaurant has something for everyone. For wine lovers, the restaurant offers an impressive wine collection and cocktails, as well as 20 artisan craft beers. D

Sammy D’s, Atlantic City, 609-441-5402
Check out the brunch from 7a.m. to 3 p.m. at Sammy D’s this Father’s Day. The brunch entails Who’s Your Daddy? rum punch for only $5 all day—for dads—as well as extra crumby crumb cake, barbecue pork benny donut, two poached eggs, barbecue pulled pork with chipotle honey glaze, savory donut and jalapeno hollandaise. The dinner special for Father’s Day is from 5 p.m. to 10 p.m. for $35 per person. The Who’s Your Daddy? rum punch special for dads, for $5 the entire night, continues, along with Philadelphia cheesesteak and broccoli rabe, roast, pork, grilled sirloin steak, a backyard Jersey tomato salad with blue cheese and crisp onion rings and a chocolate chocolate cake to end the night.

Satis Bistro, Jersey City, 201-435-5151
This Father’s Day Satis, a Salumeria and European cafe, offers brunch from 11 a.m. to 3 p.m. The brunch includes a wide selection of cheese, salumi, and prosciutto along with pancakes, scrambled eggs, french toast, and more.

Terre à Terre, Carlstadt, 201-507-0500
Choose off the brunch or dinner menu: whether dad’s in the mood for crab cakes or a prime rib prepared just the way he likes it, Terre à Terre will serve up a meal he won’t forget. Sunday, June 21, brunch is from 11 a.m. to 2:30 p.m., dinner is from 4 p.m. to 8 p.m.

Medford Festival Features Jersey Fresh Wines

Kerry Brown

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June 6, 2015

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Medford Festival Features Jersey Fresh Wines

Kick off summer with an afternoon of Jersey Fresh fun this Sunday June 7, from 11a.m. to 4 p.m. Tents will line Main Street in Medford, offering an afternoon of delights at the annual Art, Wine & Music Festival.

The festival shines the spotlight on a variety of Jersey Fresh wines from Cream Ridge Winery, Auburn Road Vineyards, Monroeville Vineyard & Winery, Hawk Haven Vineyard, and Wagonhouse Winery. Representatives will be on hand to pour sample glasses of Pinot Grigio, Chardonnay, Sauvignon Blanc, Syrah, Moscato, Merlot and more. For those who prefer hops to grapes, Mount Holly’s own Village Idiot Brewing Company will provide craft beer tastings.

Along with the wine, a vibrant open-air market will feature paintings, pottery, handcrafted jewelry, glass, wood, and fabric crafts available for sale. More than 30 artists, photographers and crafters from throughout New Jersey and Southeastern Pennsylvania will be on hand to display their work.

South Jersey bands and musicians will set up on porches and street corners along the route, lending a melodic backdrop of sound to the event by playing music throughout the afternoon. Rock, pop, bluegrass, and folk tunes will be performed by Lost in Brunswick, Branin Road, M-Town Jazz Jam, Mike Kaufman, Ted Trump, and more.

“Shop-Rite of Medford sponsors the event, along with the Medford Arts Center (MAC) and the Medford Business Association (MBA),” Dave Vaughn, a spokesperson from the MBA said. “And this year we have a new wine glass sponsor, Medford Mortgage.” Don’t miss the Cruise-in sponsored by the Lakes Corvette Club. This year, an even larger collection of prized classic autos will be shined up and on display. Family activities include face-painters, caricaturists, balloon artists, hula-hoop performers and magicians. A variety of food and snacks will be available along the street. Braddock’s Restaurant and The Pop Shop will be open, and food vendors featuring salads and wraps, hot dogs, burgers, barbecue, and ice cream will be woven in and around the festivals other attractions.

Admission to the Art, Wine & Music Festival is free, but there is a $10 fee to participate in wine and beer tastings. Wristbands will be for sale at information booths located at the north end of Main Street and at the intersection of Main and Bank Streets. A souvenir wine glass is included in the fee. Approximately 4,000 people are expected to attend the event. “We had a record turnout last year,” said Vaughn. “We are hoping for more of the same this year.”

Handicapped parking is available in the Cranberry Hall parking lot (enter from Branch Street) or the public lot behind the Stagecoach Stop (enter from west end of Union Street), as well as other Medford Village parking lots behind the community center and the township offices. The Medford Art, Wine and Music Festival is a rain or shine event. Please visit www.medfordbusiness.org for more information.

New Additions to the Montclair Food & Wine Festival

JerseyBites

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June 5, 2015

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New Additions to the Montclair Food & Wine Festival

The Montclair Food & Wine Festival 2015 kicks off Monday, with a variety of events over the course of the week. For our recent article about the Gala and Grand Tasting, click here.

The Kitchen Book Party & Bites
New to the festival’s itinerary is a book party—with bites! The event, held jointly at Tiny Elephant and Watchung Booksellers, which is adjacent to the café, takes place Thursday June 11, from 7 to 9 p.m. at 54 Fairfield Street in Montclair. Stars from the hit Food Network television show, The Kitchen—Sunny Anderson, Katie Lee, and Geoffrey Zakarian—will be at the event signing cookbooks and sharing sample food bites from their cookbooks prepared by Tiny Elephant.

To RSVP for ‘The Kitchen’ Book Party and Bites, email [email protected]

Bourbon & Biergarten
If Thursday’s star-studded book event isn’t enough, Friday’s main event will be Bourbon & Biergarten, from 7 to 9 p.m. at the Montclair Art Museum, at 3 South Mountain Ave, Montclair.

Melody Kettle, founder and president of the festival, said, “This event is a chance for people to spend time outdoors and have the best wines and beers.” Bourbon and Biergarten will feature more than 25 local restaurants and chefs. “I am really looking forward to doing this outdoors and seeing people socialize with their good friends and family,” said Kettle.

Kettle started the festival in 2013. “I am gratified and blown away to see how much the Montclair Food and Wine Festival is growing and becoming a big hit,” Kettle said. “The festival is my baby. I love watching it blossom into a success,” she said.

Montclair Art Museum photo courtesy of Melody Kettle.

Jersey Bites is an online media partner of the Montclair Food & Wine Festival.

Jessica Herring has lived in the Garden State her whole life. She attends Rutgers University and is majoring in Journalism and Media Studies. Jessica loves Italian cuisine and in her free time loves looking for the best pizza and pasta restaurants in New Jersey. Every year, she and her family get together for the holidays and cook homemade ravioli. It is a memorable tradition for her because she enjoys homemade pasta and spending quality time with her family. She also has a passion for cooking Jewish foods, such as matzo ball soup and latkes. At Rutgers, Jessica is a writer for The Daily Targum and has participated in the Dance Marathon and several 5k runs on campus.

Made with Jersey Fresh

John Fusco

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June 5, 2015

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The Jersey Fresh campaign has become well known throughout the state and region for promoting the best that New Jersey’s farmlands have to offer. But how about companies that use those wonderful farm products to make their food items? Started in 2010, the Made with Jersey Fresh program allows those very same companies to take that next step, from farm to table, showing Jersey pride through their choice of ingredients.

Think just anyone can get a fancy Made with Jersey Fresh logo slapped on their product? Think again. First the company must apply to be part of the Jersey Fresh Quality Grading Program and the produce it uses in its product must be grown by a New Jersey farm in the Jersey Fresh Quality Grading Program. The product label then must be approved by the Department of Agriculture. The company gets the green light, then and only then, can it call its product Made with Jersey Fresh. For a number of companies, the road to Made with Jersey Fresh passes through the Rutgers Food Innovation Center in Bridgeton. The Innovation Center assists companies in everything from product and label development to business planning and marketing strategy.

Since opening in 2011, Cape May Brewing Company has been a tremendous success story. Over the past year, the company got licensed to include the Made with Jersey Fresh logo on its Honey Porter, and in so doing, becoming the first brewery with such a distinction. Why did they bother to go through such a process? “We want to be mindful of our carbon footprint, and that means sourcing locally whenever we can,” says Ryan Krill, president of Cape May Brewing. “We also want to make the tastiest beer possible, and that also means sourcing locally. So pursuing the Jersey Fresh label was sort of a given for us.”

Square Pie in Philadelphia describes itself as being “Brooklyn born, Philly perfected,” but for the pizzeria’s choice in tomatoes, it’s Jersey all the way. Since opening for business last year, Square Pie has used only Jersey Fresh crushed tomatoes for its pies. “We wanted a local product that would offer an extremely fresh tomato flavor,” says owner Amy Giuffi. “The Jersey Fresh product ended up fitting the bill because the flavors are clean, bright, and taste wonderful with fresh basil.”

Of course, Jersey tomatoes are good for more than just pizza. Ketchup, anyone? You can’t have summer cookouts without having ketchup on hand. So it only seems natural that there should be a brand of ketchup out there that features Jersey-grown tomatoes. Enter First Field ketchup. This Princeton-based company, which started out growing Jersey tomatoes in Field Number 1 of its three fields (hence the name), produces an upscale ketchup product with a distinctive flavor. You can find First Field sold in specialty markets as well as Whole Foods and Fairway. Even some Jersey diners such as Vincentown Diner have First Field available.

And what goes better with ketchup than regular fries? Maybe eggplant and zucchini fries? Flaim Farms in Vineland believes so. Under its Panther Brand label, Flaim Farms produces eggplant and zucchini fries as well as eggplant cutlets. Not only can these items be found in markets including Wegman’s, but the fries have been served to the toughest critics on the planet: students. A handful of school districts in New Jersey have Panther Brand eggplant and zucchini fries as part of their lunch programs, bringing a healthier choice to lunchtime.

For more information on Made with Jersey Fresh Products, go to the Jersey Fresh website at www.jerseyfresh.nj.gov.

Welcome, Montclair Food and Wine Festival 2015

JerseyBites

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June 3, 2015

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Welcome, Montclair Food and Wine Festival 2015

The Montclair Food & Wine Festival festival returns Monday, with events throughout the week and a most impressive roster of restaurants and chefs.

Scheduled events are as follows:

June 8: Gala Dinner
June 11: The Kitchen Book Party & Bites
June 12: Bourbon & Biergarten
June 13: Grand Tasting

The festival kicks off on Monday, June 8, with a gala dinner at The Manor in West Orange. The dinner begins with an amuse-bouche series, which features different bites from local chefs and their restaurants. On display will be the culinary talents of chefs Francesco Palmieri of The Orange Squirrel, Zod Arifai of Blu and Next Door, Meny Vaknin of MishMish, and Thomas Ciszak of Chakra and Blue Morel.

Guests will also be treated to many other great dishes throughout the night, prepared by some of the state’s top chefs. Here’s a look at the lineup.

Ariane Duarte, Ariane Kitchen & Bar
Ryan DePersio, Fascino
Mitchell Altholz, Highlawn Pavilion
Kevin Sippel, Jockey Hollow Bar & Kitchen
Michael Carrino, Pig & Prince Restaurant & Gastrolounge

Special presentations will be made at the reception by FIN Raw Bar & Kitchen and Nicolosi Fine Foods, with wine pairings being offered by Amanti Vino. Tickets are $175 per person.

The festival continues on Thursday, June 11, with the Kitchen Book Party & Bites, which features stars of Food Network’s The Kitchen. The outdoor Bourbon & Biergarten is scheduled for Friday, June 12, at 7 p.m., at the Montclair Art Museum.

On Saturday night, the festival concludes at the Montclair Art Museum with the Grand Tasting, a culmination of the state’s most delicious and diverse culinary offerings. Tickets are $95 per person, with V.I.P. tickets costing $135 each.

With 27 vendors in total, the Grand Tasting is sure to have something for every palate, with restaurants including Mausam, Java Love, Fricassee, and Miss Nicky’s Gourmet Toffee. A full list of the night’s participants can be found here.

The V.I.P. Lounge opens at 6 p.m. and features select foods from Escape Montclair, Fresco da Franco, Restaurant Latour, and Samba Montclair. Hosted in the museum’s Lehman Court, gallery tours will also be offered.

The Montclair Food & Wine Festival is a nonprofit charity, with proceeds from the festival going to St. Joseph’s Children’s Hospital, Intensive Therapeutics, and the Montclair Academy for Culinary and Hospitality Excellence (MACHE).

To purchase tickets to the festival, click here.

Photo courtesy of Keith Sly.

Jersey Bites is an online media partner of the Montclair Food & Wine Festival.

Alex Esposito once had dreams of becoming the next Joey Chestnut, but realized that savoring each bite is truly the best way to enjoy a meal. Born and raised in New Jersey, Alex has enjoyed some of the best pork roll (not Taylor ham!) sandwiches the Garden State has to offer, and has made more than his fair share of late-night diner runs. His eating expeditions are documented at his blog, Euphoric Eats. A senior at Rutgers University majoring in journalism, Alex is a member of the student-run radio station, WRSU, where he calls the play-by-play for various Rutgers sports. He isn’t sure where his future lies, be it in sportscasting or food critiquing, but as long as he gets to do what he loves for a living, he’ll be happy. (And as long as there’s a milkshake waiting for him at the end of a hard day’s work.)

Babur Garden Offers Flavorful Afghan Cuisine

Melissa Beveridge

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June 2, 2015

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Babur Garden Offers Flavorful Afghan Cuisine

Set in an unassuming strip mall, Babur Garden Afghan Cuisine in Ocean is also unassuming – at first. When you walk in, you’ll find the walls decorated with beautiful and intricate rugs that I later found out are handmade in Afghanistan, taking two women over two years to finish. Strewn in between the rugs are photos of Afghanistan, pictures of beautiful mosques, mountains, and landscapes. In addition to the light décor, there’s a faint aroma of spices that makes my stomach rumble.

After sitting down, our waiter brings us fresh hot naan, right out of the tandoor. Once you sit down, your waiter throws the dough into the hot tandoor in the back and then brings it directly to your table two minutes later. Accompanying the naan are three sauces: a yogurt dill sauce, a spicier green chutney, and a red chutney that hits a number of taste buds. We try the yogurt sauce first, very reminiscent of tzatziki sauce. Light and refreshing. Then move onto the green chutney, my favorite, and the best hot sauce I’ve ever tried, the red chutney.

The Babur Garden menu features Halal cuisine. The menu is filled with tasty and exotic meat (organic and grass fed, traditional kabobs, and vegetarian dishes. From Bulanee Kachalou, a turnover stuffed with potatoes, herbs and spices, to Sambosas, Tandoori Chicken, and Mantu, every dish screams flavor. All the items on the menu from the appetizers to the desserts are made from scratch using family recipes.

Babur Garden isn’t the Ahmady family’s first foray into the restaurant industry. Owner Abdul Ahmady has been involved in the industry for 45 years, first as a bartender at the legendary Jack Dempsey’s Restaurant in New York City, then as a manager at O’Henry’s Steakhouse also in New York, and then as an owner of Hickory Pet on Manhattan’s east side. Now, Abdul, his son Omar, and the rest of the family are sharing their cuisine with Monmouth County locals who had no idea what they were missing before Babur Garden opened its doors.

“This is like our home,” says Omar Ahmady, who shared that one of them is usually in the back cooking or out in the front greeting their customers.

“One of us is always here,” says Abdul.

Buranee Kadu Appetizer — Buranee Kadu appetizer

After realizing that we’re going to have to make multiple trips back to taste everything, we decide to start our meal with an appetizer of Buranee Kadu, which is cooked butternut squash prepared with garlic and special spices, then topped with yogurt and mint. It arrives hot and even has a touch of Italian flavor to it. It’s light, healthy, and really delicious. At first the tomato sauce threw me off, but it turned out to be an acidic welcome.

Now onto the main course. I ordered the vegetarian dish, Baunjaun, which features eggplant sautéed with onions, green peppers, tomatoes, and seasoning with a serving of sabzi or spinach rice. My husband ordered the chicken tikka kabob with chunks of dark meat marinated and grilled in fresh spices with a side of special spicy Afghan yellow rice. (Side note, it makes me proud when he orders dark meat instead of white). To start, we’re given a cup of lentil soup – delicious (even though we hear that the cauliflower soup is so popular that people order buckets of it), then a refreshing bowl of salad with raw cucumbers, tomatoes, red onion, parsley, and fresh coriander. I’m a huge fan of both the soup and the salad, and recommend adding some spicy red chutney into the lentil soup.

Bright Colors of the Chicken Tikka Kabob

The only problem I have right about now is that I’m almost full. And I have yet to start eating my main course. Soon after, our entrees arrive and they’re spectacular. The colors of the chicken tikka kabob are droolworthy, while my Baunjaun dish looks just as tempting. We dig in and aren’t disappointed. The eggplant is filling and goes well with the accompanying yogurt sauce. The chicken is cooked to perfection. I wish I had room for dessert at this point, but I’ll have to be content with the leftovers I’m carrying home.

Babur Garden is open for lunch and dinner, accommodating large parties and offering catering services. If that isn’t enough to keep the Ahmady family busy, they’re also spicing up the Monmouth Mall food court with Babur Garden Express that is set to open soon. The outpost will offer a similar menu to Babur Garden in Ocean with the addition of everyone’s favorite sandwich, the gyro.

Whether you’re looking for a traditional kabob or just a flavorful home cooked meal that you can’t find anywhere else, Babur Garden has it all. But be careful, once you go there, you’ll keep going back again and again.

Babur Garden Afghan Cuisine
845 West Park Avenue
Ocean
732-508-9900

Babur Garden Express
Monmouth Mall (in the food court)
Eatontown

Top New Jersey Chef to Open BURG: Burgers & Taps in Downtown Newark

Deborah Smith, Executive Editor

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May 31, 2015

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Top New Jersey Chef to Open BURG: Burgers & Taps in Downtown Newark

What does celebrated chef Chris Siversen crave above all else?

Siversen, whose Maritime Parc in Jersey City has been named four years in a row to NJ Monthly‘s 25 Best Restaurants list, is obsessed with burgers. His MP Burger was named the No. 1 Best Thing to Eat in Jersey City Right Now by The Village Voice and recognized as a top burger deal in The New York Post in 2014.

This June, Siversen gets to share his obsession with the opening of BURG: Burgers & Taps in downtown Newark. “In my book, nothing beats a good burger,” says Siversen. “It’s been my longtime dream to open a casual burger place and that dream is finally coming true with BURG. My partner Marc Haskell and I are thrilled to be a part of the ongoing revitalization of downtown Newark.”

BURG will be located in six-acre Military Park, which in 2014 was revitalized by Biederman Redevelopment Ventures Corp., the operators of New York’s Bryant Park and other thriving public spaces around the country. To develop the signature beef blend for BURG, Siversen worked with DeBragga, New York’s Butcher®, fine meats specialists for generations of legendary chefs like Daniel Boulud, Jean-Georges and Tom Colicchio. The process, which took place on the same type of grill which will be used in the restaurant, included several rounds of tastings to reach the desired taste and mouthfeel for the patties.

Several hand-crafted burgers on the menu will start with the signature beef patty, one being the Cowboy Burger (topped w/roast beef, BBQ sauce, onions). But there also will be creative twists on the traditional sandwich, like the Chicken Burger (kale pesto, pickled onions, sautéed mushrooms) and the Lamb Burger (olive hummus, feta, tzatziki), as well as fresh salads and house-made mini-doughnuts.

In addition to working with DeBragga, Siversen is committed to sourcing locally and plans to serve a selection of New Jersey’s top craft beer as well as items from notable NJ purveyors Radicle Farm, Zone 7, and Valley Shepherd.

The design for the restaurant is a contemporary take on an old-fashioned diner. Guests will be able to place their lunch or dinner orders at the walk-up counter and dine inside or at one of the outdoor tables overlooking the gardens.

BURG: Burgers & Taps
55 Park Place
Newark
973-482-BURG
Website Coming Soon at www.BURGNJ.com

County Fair Season Arrives in the Garden State

JerseyBites

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May 29, 2015

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County Fair Season Arrives in the Garden State

As we kick off the summer, New Jersey’s annual county fairs are set to begin in June, with 20 running throughout the state all summer, until the end of September. The Garden State will provide unique and intimate fair experiences, with livestock exhibits, food vendors, farm-raised food products, and more.

Lynn Mathews equine specialist and agricultural fair coordinator for the NJ Department of Agriculture, says increasing agricultural awareness is a major component of New Jersey’s county fairs.

“It is amazing how many people think milk comes from the grocery store,” Mathews says. “Many people spend $100 on a grocery store order, and think most of it goes to a farmer. [Out of] a bag of potato chips, the farmer may get 25 cents. It would be wonderful if everyone took a moment to thank a farmer.”

The state really benefits from these events, as the fairs offer the 4-H and programs in agricultural education a platform from which the public can learn. With Jersey Fresh offerings being among the great food options at the fairs, visitors learn about agricultural processes and get to see where so much of our grocery store produce really comes from.

Food vendors will be on hand serving classic fair food we all know and love, including funnel cake, blooming onion dishes, and peach-themed desserts. Homemade ice cream, milkshakes, barbecue, and a special Jersey-style pork roll hot dog will also be available.

New Jersey’s county fairs are great places for families to enjoy fresh produce, delicious fair treats, and quality time with each other. Check out this list of upcoming county fairs around the state!

New Jersey County Fair Schedule

June 28: Burlington County
Stars & Stripes Livestock Show
Burlington County Community Agricultural Center
500 Centerton Rd (Intersection of Centerton and Hartford Rds.), Moorestown

July 7 to 11: Cumberland County
Cumberland County Cooperative Fair
Cumberland County Fairgrounds
3001 Carmel Rd, Millville

July 8 to 12: Monmouth County
Freedom Fest State Fair
Horse Park of New Jersey
626 Rt. 524, Allentown

July 8 to 12: Ocean County
Ocean County Fair
Robert J. Miller Air Park, Rt. 530
Berkeley Township

July 14 to 19: Burlington County
Burlington County Farm Fair
1960 Jacksonville Jobstown Rd, Columbus

July 15 to 19: Morris County
Morris County 4-H Fair
Chubb Park, Rt. 24, Chester
Directions

July 16 to 18: Cape May County
Cape May County 4-H Fair
Cape May County Fairgrounds
355 Court House, South Dennis Rd, Cape May

July 22 to 26: Monmouth County
Monmouth County Fair
East Freehold Showgrounds
1500 Kozloski Rd, Freehold

July 23 to 26: Gloucester County
Gloucester County 4-H Fair
4-H Fairgrounds
275 Bridgeton Pike, Mullica Hill

July 25 to Aug. 1: Warren County
Warren County Farmers’ Fair
1350 Strykers Rd, Phillipsburg

July 31 to Aug. 9: Sussex County
New Jersey State Fair/Sussex County Farm and Horse Show
Sussex County Fairgrounds
37 Plains Rd, Augusta

Aug. 1 to 2: Mercer County
Mercer County 4-H Fair
Howell Living History Farm
70 Woodens Ln, Lambertville

Aug. 3 to 9: Middlesex County
Middlesex County Fair
655 Cranbury Rd, East Brunswick

Aug. 4 to 7: Salem County
Salem County Fair
735 Harding Hwy, Woodstown

Aug. 6 to 8: Atlantic County
Atlantic County 4-H Fair
David C. Wood 4-H Center and Fairgrounds
3120 Rt. 50, Egg Harbor City

Aug. 12 to 14: Somerset County
Somerset County 4-H Fair
North Branch Park
355 Milltown Rd, Bridgewater

Aug. 19 to 23: Hunterdon County
Hunterdon County 4-H and Agricultural Fair
Hunterdon County Fairgrounds
1207 Rt. 79, Ringoes

September 19: Monmouth County
Open Space Pace Festival of Horses
Freehold Raceway
130 Park Ave, Freehold

September 19 to 20: Bergen County
Bergen County 4-H Fair
Overpeck County Park
40 Fort Lee Rd, Leonia

September 26 to 27: Camden County
Camden County 4-H Fair
Location TBA

By Bridget Whitfield and Alex Esposito

Guest Post: Chef Michael d’Ennery’s Tips for a Great Lamb Burger

Deborah Smith, Executive Editor

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May 27, 2015

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Guest Post: Chef Michael d’Ennery’s Tips for a Great Lamb Burger

Thanks to Chef Michael d’Ennery of Remington’s in Manasquan for this guest post to help celebrate National Burger Month.

I’m not a steak guy, but I love a good burger. In fact, when I go to a new restaurant and there is a burger on the menu, I’ll order it. It’s usually a sign of what’s going on in the kitchen.

When asked, of course, I couldn’t do an everyday hamburger, but rather something different, challenging and somewhat familiar to everyone. And the Umami-fied burger I’ve done here in the past just seemed too easy!

Lamb is something that is readily available, certainly legs anyway. If you can’t find ground lamb, ask the butcher to grind up a leg of lamb; it has the perfect lean-to-fat ratio (kind of like pork shoulder). I enjoy a little “chew” or “steakiness,” so I ask for a larger grind. It seems more savory.

Season your burger! Salt, and to a certain extent, pepper, are crucial. Use more than you think you need because most of it will come off during cooking. Flipping your burger frequently results in a more evenly cooked piece of meat. Basting your burger in its own fat, or another (such as olive oil, bacon fat left from breakfast, sausage drippings from last night’s pan of pasta and peppers) for another layer of flavor just adds more depth and complexity without adding to your cost.

As for toppings and sides for the lamb, I love Middle Eastern flavors. Here at the restaurant we use herbed labneh made with mint, parsley, and cilantro, along with grilled red onions steeped afterwards in aromatics like garlic, rosemary, thyme, olive oil. The pickles are simple “quick” sweet-and-sour pickles made from a sugar-salt combination and distilled white vinegar solution with generous amount of toasted coriander and mustard seeds. We use a multigrain bun from Aladdin Bakery because I love lots of texture and frankly, I’m burned out on all the brioche that falls apart after a few minutes.

Finally the ketchup. I wanted something spicy but approachable, so I mixed harissa with pomegranate molasses and Heinz ketchup. (Can’t beat the original!) The result is sweet and sour at first, then savory and beefy, leading to slightly smokey and spicy. The creaminess of the labneh will balance out the chilies in the ketchup. Tip: Use whole-fat yogurt!

Even the fries are getting tossed with Za’atar spice!

It sounds like a lot of flavors going on but hey, it’s lamb, and it will hold its own to pretty much anything you pair with it, especially a big American IPA , Syrah/Shiraz, or Zinfandel.

Chef Michael d’Ennery
Remington’s
42 Main Street
Manasquan