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.
“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).
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.
Sweet Peach Crumble Pierogies
“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
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.
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.
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
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:
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.
In full disclosure, this product was provided to me for free. As always, all views and opinions are my own.
Is there a better way to celebrate both the first day of summer and Father’s Day than with hot, steamed crabs? Well in my family, we couldn’t think of one, so a crab feast is what we had. Not wanting to make a huge mess of our parents’ kitchen, but hoping to produce a meal worthy of my dad, we found just the solution with Fresh Direct’s Maryland Crab Party kit.
The seamless presentation
The compact crab kits were delivered right on time, Saturday afternoon and we carefully stashed them away in the refrigerator until Sunday afternoon. Flash forward to lunchtime Sunday and I started to worry: Had we over promised on the “incredible” lunch we were preparing for my dad?
The complete party kit, along with corn on the cob
My fears were for nothing. After opening the boxes, I was pleasantly surprised. Instructions on how to heat the crabs (to perfection) were on top, along with craft paper to line the table, crab crackers, bibs, and two bags of large Maryland crabs – already steamed and seasoned. Wow! Could they make it any easier?!
Crab cooking made easy
We heated up a large pot of water and added some beer, as suggested. I layered the crabs, put the pot top on and set the timer. After the water boiled our crabs were ready in just 8 minutes. I happily piled the hot crabs into a large bowl and trotted out to my hungry family, who had the table prepared for our feast. We also received a few ears of corn on the cob from Fresh Direct, so we served them alongside the crabs for the ultimate crab boil experience.
Digging in!
There was a quick toast of rosé and then the sounds of cracking were all we heard. The crabs – in short – were delicious. Meaty, well-seasoned, fresh. We couldn’t get enough. The shells piled higher and eventually we ran out. We all sat back full and with incredibly messy, Old Bay and shell-covered hands. I know what you’re thinking – ‘and then you had the mess to clean up!’ But no, we carefully wrapped the kraft paper into a large trash bag and our feast was complete. No mess. No worry.
Happy Father’s Day!
On the drive home, I mused about all of the summer occasions and parties we had coming up where we could “gift” a kit of crabs. It’s not conventional but what a way to stand out? Skip the potato salad, we’re bringing Maryland crabs! And in our small apartment, we try to keep messy meals to a minimum. Limited counter space, no dishwasher, our coffee table doubling as a kitchen table – not ideal for a seafood fest. But I’m confident that even in our tiny home, we could host a pretty impressive dinner with these Maryland crab kits. In fact…we have a party coming up this Saturday. Time to place our order!
Looking to order the Maryland Crab Party Kit. Get it here!
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 venueswill offer live music and signature dining, as well as drink options crafted by Garces.
T Street will also include the Monkey Bar, a high-techhangout with beautiful ocean views.39 North (a reference to its location on the 39th Parallel), which Blatsteinsays will be “the coolest space anywhere in theUnited States,” will feature a state-of-the-art stagefor live acts, a huge HD screen, and enough space for more than 2,000 guests.
Garcesis 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 frommodern 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, andWashington, D.C.He is the 2009 winner of the James Beard Foundation’s Best Chef, Mid-Atlantic award.
The Playground, in the works.
Photos:
Garces, at top, courtesy of the Garces Group.
Garces with Blatstein and The Playground site both taken by Matt Wozniak.
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 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
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?
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
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 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
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
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.
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.
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.
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.
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
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.
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.
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
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.
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?
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.
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.
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.
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.
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
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.
“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?)
