Page 108 ⋆ Jersey Bites

Celebrate Cinco de Mayo with Orale’s Street Eats

Karin Nastawa Ruffini

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May 2, 2015

Celebrate Cinco de Mayo with Orale’s Street Eats

I was recently invited to visit Orale and quite happy about it, as I had driven by many times always saying “I really need to try their food!” As an early Cinco de Mayo celebration, my fiancé Nick and I finally made the trip to Jersey City to see if Orale really lived up to the hype.

As I walked through the open storefront, my first thought was, this place has real personality – in a good way. With spray-painted walls, a glowing display of fluorescent bottles, and ornate metal lanterns, it’s an eclectic mix of ’80s grunge and rustic charm.

First let me say, Orale has a regular dinner menu and a completely separate menu for guacamole. That can only mean one thing – Orale is serious about its guac. For guacamole traditionalists, the thick, freshly made dip is some of the best I’ve had. For more adventurous group, they have a tasting menu of toppings. We did a tasting of three: guacamole topped with crispy pork belly, gaujillo shrimp and Serrano marmalade. Choosing a favorite was tough, but the gooey, flavorful mix of Serrano, agave, and lime took an already fantastic starter and made it…well, I think I ate most of it myself. So much for sharing! We also enjoyed the ceviche perucho. It was everything ceviche should be – bright, tart, fresh, flavorful – and with a kick of spice

For our main meal we chose to stick with the tacos. Opting for the Pollo and the Carne versions, we were afraid our eyes were bigger than our stomachs as our main courses arrived. If that wasn’t enough, I threw in an order of fried, sweet plantains last minute, because who doesn’t have room for plantains? The tacos were simply excellent. The flavors blended seamlessly, yet the distinctiveness of each ingredient didn’t get lost. There was love put in to this food and that much was obvious.

Also pretty obvious was the popularity of this Mexican street-eats spot. On a Wednesday in late April, the bar was packed, tables were full, and near the end of our dinner there were a few hungry patrons waiting to sit.

While their tequila list is quite extensive, I’m not a fan of this spirit, so I can’t personally speak to it. I can say, however, that just like the separate guacamole menu, the tequila list is one of the most impressive I’ve seen. What I did enjoy was the great wine list. There were not only affordable selections, but each wine was offered by the glass, carafe (about 2.5 glasses) and large carafe (bottle). This kind of flexibility in the wine list is something I’ve sought for a while. I almost always find myself caught deciding between a few glasses or choosing the bottle I know I can’t finish alone. The carafe was the perfect compromise and I hope to see a lot more of this on other wine menus.

The Orale team has created a special Cinco de Mayo menu, a more brief version of the regular menu, but still packing all of the flavor. Check out the special Cinco de Mayo menu.

Orale
341 Grove Street
Jersey City

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Jersey Bites Introduces Jersey Fresh Fridays

Deborah Smith, Executive Editor

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May 1, 2015

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Jersey Bites Introduces Jersey Fresh Fridays

Starting this week, we’re celebrating “Jersey Fresh Fridays” here at Jersey Bites. We are very excited to announce our new partnership with the New Jersey Department of Agriculture’s Jersey Fresh program. For the next several months, we’ll explore everything Jersey Fresh, from CSAs to fisheries to pick-your-own farms and more. We’ll also include recipes featuring some of the more than 100 varieties of fruits, vegetables, and herbs grown in the Garden State.

Using #JerseyFreshFriday please include us in your adventures at local farmers markets, fishing trips, festivals, and even when you’re sharing what you’ve got growing in your own backyard.

The Jersey Fresh program, which marked its 30^thanniversary last year, started as a basic ad campaign on the radio in 1984. The initiative has grown into a brand that reaches nearly every state in the nation and many countries abroad. Jersey Fresh is an expression of pride for all New Jerseyans.

One of the reasons I started Jersey Bites back in 2007 was that I truly love my home state. I want the world to know about the beautiful places statewide that we are fortunate enough to enjoy, and the delicious foods we produce and export all over the world.

We hope you’ll join Jersey Bites for our Jersey Fresh journey and share your own personal Jersey Fresh adventures with us. We can’t wait to see them!

The Cheribundi Cherry Challenge

Products

Peter Culos

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April 29, 2015

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Uncle Ray was a hard-drinking WWII Navy veteran who, unsurprisingly, developed gout. There was always a bowl of cherries on his kitchen table, which he swore served as his insurance policy against getting more than a hangover after a night of one too many.

The funny thing is, he may have been right.

My uncle was, most likely, eating sweet cherries that are commonly found in the grocery store. While sweet cherries contain the same health benefits as their tart cousins, they are far less potent. The tart version contains a much higher level of anthocyanins which are antioxidant, anti-inflammatory and all around good stuff.

Full disclosure: Cheribundi sent us samples of their tart cherry juice and suggested we take their seven-day challenge. Simply put, you drink one eight-ounce bottle of juice each day for seven days and see how you feel. Remembering my uncle, I volunteered.

Life Extension magazine published an article in 2013 outlining the benefits of tart cherry juice. They cite a number of studies and go into scientific detail, but the gist is this:

Tart cherries are anti-inflammatory and reduce pain, redness and swelling from muscle damage much like ibuprofen but without the side effects.

Also, cmpounds in tart cherries reduce the risk of osteoarthritis, cardiovascular disease, cancer, metabolic syndrome and neurodegenerative disease. The cherries also contain melatonin which can ease insomnia, especially in older people.I can’t honestly tell anyone that cherry juice is going to ward off Alzheimer’s, gout, high cholesterol, or cancer. And I don’t know that it will help you sleep like a baby. I’m not a scientist. However, I can tell you about two things I noticed.

First, I’m a light sleeper. I wake up at least once a night. Tart cherry juice didn’t change that, but I certainly felt better-rested in the morning. I learned later that’s consistent with test subjects. The theory is that while you may still awaken during the night, you will fall back to sleep faster, resulting in a better night’s sleep.

Second, like most folks these days, I have a desk job and weekday exercise is hit-or-miss for me. On weekends though, I have a three-mile exercise route that I do on Saturday and Sunday mornings coupled with yard work and other physical activity. It takes a toll on my muscles and joints. I also have a 2 ½ hour drive to work on Monday morning. I would imagine that it’s comical to see me and my stiffened muscles gimp the expansive parking lot to my office building. On the Monday of the challenge though, I looked more human and less ape. It seemed like my muscles recovered much more quickly and the pain was noticeably reduced.

On a final note, Cheribundi actually tastes pretty good. It’s a little earthy and the pucker factor should not be underestimated. Unless your tart threshold is really high, it’s tough to drink straight. I cut mine with water and had half in the morning and half at night.

So, right or wrong, I’ll raise a glass to old Uncle Ray. What’s in that glass, well, that’s up to you.

Restaurants Serving Something Special for Mother’s Day 2015

JerseyBites

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April 28, 2015

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Restaurants Serving Something Special for Mother’s Day 2015

Mother’s Day Celebrations Across New Jersey

It’s coming…May 10! Support local restaurants and show the mom in your life some love by checking out one of the restaurants listed here. Know about another good one? Send us the details and we’ll be sure to add it. Happy Mother’s Day!

100 Steps (Cranford, 908-276-6600)
The raw bar and supper club will be offering brunch from noon to 4 p.m., and dinner from 4 p.m. to 8 p.m. Reservations are currently being accepted.

Agricola (Princeton, 609-921-2798)
Agricola will be offering a special three-course prix fixe brunch ($35/adults or $15/children) and an a la carte dinner menus on Mother’s Day. Brunch is from 9:30 a.m. to 3 p.mm and dinner is from 4:30 p.m. to 9 p.m.

Anthony David’s (Hoboken, 201-222-8399)
Brunch is $22.95, from 9 a.m. to 4 p.m and includes fresh seasonal fruit, a donut, entree, and one beverage.

Bin 14 (Hoboken, 201-963-9463)
Brunch is served from 9 a.m. to 3 p.m. and the dinner menu will be available in the evening.

Chakra (Paramus, 201-556-1530)
A three-course prix-fixe menu will be available for $58 per person, from 12 p.m. to 8 p.m. A children’s a la carte menu will be available as well.

Crystal Springs Resort (Hamburg, 844-247-9137)
Restaurant Latour will offer its full five-course “Anthology” and seven-course Chef’s Degustation menus. Crystal Tavern will serve a special 3-course dinner menu ($65 per person) both Saturday, May 9, from 5 p.m. to 10 p.m. and Sunday, May 10, from 11 a.m. to 10 p.m. Springs Bistro will offer a dinner menu of Italian-inspired specials with a wine pairing option served both Saturday, May 9, from 5 p.m. to 10 p.m. and Sunday, May 10, from 12 p.m. to 8 p.m. Grand Cascades Lodge will have the option of three Mother’s Day Sunday brunches (10 a.m. to 3 p.m.) including in the Emerald Ballroom at ($49 for adults, $25 for kids 4 to 11, kids under 4 free), Black Bear Country Club ($36.95 for adults, $14.95 for kids 4 to 11, under 4 free) and the Diamond Ballroom at Minerals Resort & Spa ($38.95 for adults, $16.95 for kids 4 to 11, under 4 free).

Escape Montclair (Montclair 973-744-0712)
Escape will be offering special three-course prix fixe menus for brunch ($29) from 11:30 a.m. to 3 p.m. and dinner ($54) from 4 p.m. to 8 p.m.

The Gables (Beach Haven)
Mother’s Day reservations are currently available. Join us for our special four-course menu, with choice of entrée at $48 per person, seating from 11 a.m. to 6 p.m. Click to make reservations here.

Luke Palladino Seasonal Italian Cooking (Linwood 609-926-3030)
10:30 a.m. to 2:30 p.m. Special sweet and savory brunch menu.

Orale Mexican Kitchen (Jersey City, 201-333-0001)
Orale will offer its regular brunch menu, live music and a few surprises for Mother’s Day.

The Orange Squirrel (Bloomfield, 973-337-6421)
Brunch will be served from 11 a.m. to 3 p.m. $35/adult, $30/child. Includes a main dish, a dessert and one complimentary cocktail or beverage.

Pilsener Haus & Biergarten (Hoboken, 201-683-5465)
Mother’s Day brunch will be served from 12 p.m. to 3:30 p.m.

Renault Winery (Egg Harbor City 609-965-2111)
Grand Ballroom Buffet, with new kids’ corner with kid friendly breakfast and lunch items.
10 a.m. to 3:30 p.m. $33.95 adults, $14.95 children.

The Ryland Inn (Whitehouse Station, 908.534.4011)
The Ryland Inn will offer special a la carte brunch and dinner menus on Mother’s Day. Brunch is from 11 a.m. to 2 p.m. and dinner is from 3 p.m. to 7 p.m.

Satis Bistro (Jersey City, 201-435-5151)
Satis will serve brunch from 10 a.m. to 3 p.m. and dinner will be served, with specials, from 5 p.m. to 9 p.m.

Spuntino Wine Bar (Clifton, 973-661-2435)

The popular tapas restaurant will serve a la carte dishes on Mother’s Day.

Terre à Terre (Carlstadt, 201-507-0500)
Chef Todd Villani will serve his a la carte brunch from 11 a.m. to 2:30 p.m. and will have entree specials on his regular dinner menu as well, from 4 p.m. to 8 p.m.

The Shannon Rose (Clifton, Ramsey and Woodbridge)

Guests cano enjoy a Mother’s Day Brunch on Sunday, May 10 from 11:00AM – 3:00PM. Brunch costs $25 for adults, which includes coffee and tea, and $13 for children. The full menu can be viewed on the website. The Shannon Rose will also offer its regular menu.

Brunching at Jersey City’s Maritime Parc

Veronique @ Food & Wine Chickie

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April 25, 2015

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Brunching at Jersey City’s Maritime Parc

Founded in 2009 by Executive Chef/Owner Chris Siversen in a vacant building in New Jersey’s Liberty State Park, Maritime Parc offers an exceptional culinary experience with panoramic views of Manhattan, the Hudson River, the Statue of Liberty, and Ellis Island.

French Culinary Institute-trained Chef Siversen puts forth seasonally inspired foods that showcase locally sourced, organic, and sustainable ingredients into enjoyable dishes.

Brunch

I was recently invited to brunch at Maritime Parc, making it my second visit to the beautiful restaurant. The brunch menu is extensive and is smartly-divided into sweet, savory, raw bar, and sides. While I’m typically a savory brunch person, I was excited to see sweet sides that were perfect for sharing like the blueberry buttermilk doughnuts, the duck fat fries, and the mashed potato rings. The powdered sugar-coated warm doughnuts were perfectly pillowy and a favorite at our table. A sizeable portion of the decadent fries were crisp on the outside and creamy on the inside – proper fries in my book. The mashed potato rings weren’t as successful with texture issues although they were served with a tangy mustard fondue, which I enjoyed.

Maritime Parc's Grilled oysters were topped with a leek and bacon cream . — Grilled oysters were topped with a leek-and-bacon cream.

While the guests at our table shared their entrées, I ordered the octopus a la plancha. I’ve become a fan of smaller portions for my main dish but this was diminutive dish. All the components worked well – the grilled octopus was tender, the potatoes crispy and well seasoned, the small portion of pork belly prepared well and the leek purée was flavorful, there just wasn’t enough of it to be considered an entrée.

Winning dishes at our table were the pan-roasted mussels, crab cake, MP burger and grilled oysters. The mussels were served with a Thai curry-coconut and ginger broth, bok choy and kaffir lime. The flavors were bold and wonderful yet didn’t overwhelm the perfectly-cooked mussels. Chef Siversen brilliantly added diced carrot to the dish to add a level of sweetness. These were some of the best mussels I’ve enjoyed. The crab cake was topped with a fried egg, arugula, grainy mustard vinaigrette and Sauce Gribiche. The dish was stunning and the cake made almost entirely of crab with little to no fillers. The MP burger was outstanding and cooked to the requested temperature – medium. It was capped with Califon Tomme cheese, grilled onions and a special sauce whose recipe I’d like to get my hands on. The meat mix contains brisket which adds big beefy flavors sadly not encountered at many premium burger places. The grilled oysters were topped with a leek and bacon cream that was simply delectable (I’d like to recipe for that also if Chef Siversen is sharing) and I must return to have my very own plate.

Maritime Parc's Hazelnut Honey Cake served with Mission Fig preserves, brown butter ice cream and fig brulée. — Hazelnut Honey Cake served with Mission Fig preserves, brown butter ice cream and fig brulée.

Desserts by Chef John Sauchelli are a must-try at Maritime Parc. We sampled the hazelnut honey cake served with mission fig preserves, brown butter ice cream and fig brulée. The cake was moist and flavorful and the brown butter ice cream was simply to die for. Our second dessert was the sticky toffee pudding with poached pear, candied walnuts and ginger beer ice cream. Again, an outstanding dessert from a flavor and texture perspective with yet another insanely good ice cream.

Another must-try item when dining at Maritime Parc is a well-made cocktail. While there were standard brunch cocktails like mimosas, bloody Marys and Bellinis, ask for the cocktail list for additional inventive, delightful craft cocktails.

Coming Soon: Burg Newark

Chef Siversen gave our group a sneak peak of the burgers he’ll be serving at his soon-to-open Burg in Newark’s Military Park. My favorite of the three outstanding burgers was the cowboy burger made with a blend of signature beef plus roast beef, BBQ sauce, and griddled onions. Chef Siversen confessed it took him and his team quite of bit of time to create the perfect beef blend, but he has the right formula: short rib, brisket, and chuck.

Events to Remember

Maritime Parc offers 18,000 total square feet. of event space with wraparound terraces over two floors that provide gorgeous views of Manhattan, the Statue of Liberty, Ellis Island and the Hudson River. The space offers an elegant entryway to a three story lobby leading up to an expansive room with floor-to-ceiling windows and an indoor-to-outdoor terrace for receptions or ceremonies.

Perhaps the best part of hosting an event in the space is that Chef Siversen offers his New American menu featuring seasonal signature restaurant dishes to the guests. Why settle for often subpar food when one can have restaurant-quality cuisine instead?

The event space is outfitted with a state-of-the-art sound system and lighting to ensure parties big or intimate enjoy the look and sounds not available elsewhere in the area.

Mon to Wed: Closed
Thurs: 5:30 to 10 p.m.
Fri and Sat: 5:30 to 11 p.m.
Sun: 11:00 a.m. to 4 p.m.

Maritime Parc
84 Audrey Zapp Dr.
Jersey City

Review and Recipe: Whitehouse Station Hot Sauce

Christine Florio

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April 20, 2015

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Review and Recipe: Whitehouse Station Hot Sauce

Whitehouse Station Sauce Company is a family-owned-and-operated hot sauce company based in Hunterdon County. After receiving some samples, I have spent some time testing them out in my very own kitchen with some original Fit Soul and Spice recipes! The sense of genuine care that goes into producing each bottle of hot sauce made by Whitehouse Station was clear based on my conversation with the company’s owner, John Kasper. Once he informed me that the sauces are made with hot peppers from their very own garden, I knew I had to try, review, and share! This kind of natural, homemade authenticity can be hard to find in a day and age of processed, unnatural, preservative-packed foods.

After learning about these natural, thoughtfully created sauces, I promptly received my bottles of habanero and jalapeno sauces from Whitehouse Station, and put them straight to work. I must say that my favorite thing about Whitehouse Station’s hot sauces is that they are sweet and hot all at the same time. I guess I’d describe them as having a memorable “sweet heat.” I’ve tried some hot sauces in the past that were all heat, with no real flavor, and as someone who doesn’t love super spicy food, products like that seem to take away from the flavor-filled culinary experience. They have the perfect texture and just the right bit of kick to elevate flavors in any meal!

I tried my Whitehouse Station sauces with eggs at brunch, on a lean turkey burger for dinner, and even drizzled some over my soup for lunch. When hot sauces have such a fresh balance of flavors, they work on just about anything. I would highly recommend that hot sauce lovers check out Whitehouse Station Sauce Company’s website and order a bottle of hot sauce to try. Whatever level of heat you enjoy in your food, Whitehouse Station will have something to invigorate your palate. Below is one recipe I created using my bottle of Whitehouse Station habanero sauce. Try it out with your favorite Whitehouse Station hot sauce, and enjoy!

Lean Turkey Hash with Whitehouse Station Habanero Sauce

Serves 4

Ingredients:

1 lb. all natural, allergy-free lean turkey meat
1 tablespoon organic coconut oil
1 apple, peeled and diced
¼ cup raisins
¼ cup corn
¼ teaspoon cumin
2 teaspoons Whitehouse Station habanero sauce
Sea salt and freshly ground black pepper to taste

Directions:

Add ground turkey meat to a large sauté pan, and use a wooden spoon or spatula to break it into small, bite-sized pieces. Cook on medium heat for 2 minutes, stirring constantly.
Add coconut oil to your pan. Heat until melted.
Add diced apple and raisins to turkey, and stir until apples soften, about 5 minutes. The turkey meat will be fully cooked now, as well.
Reduce to low heat. Add corn, cumin, and 1 teaspoon Whitehouse Station habanero sauce. Stir until combined.
Add Himalayan pink salt or sea salt and freshly ground black pepper to taste.
Stir on low heat for 2 more minutes to combine flavors.
Remove from heat and transfer to a serving dish. Drizzle 1 additional teaspoon of Whitehouse Station habanero sauce over your serving dish.
Serve warm.

A Cocktail and Tips for National Garlic Day

Deborah Smith, Executive Editor

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April 19, 2015

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A Cocktail and Tips for National Garlic Day

Today—National Garlic Day—Carmine’s at The Quarter at the Tropicana Hotel and Casino. gives the traditional martini an Italian makeover. The popular family-style restaurant is offering pickled garlic martinis, with your choice of gin or vodka. They add their homemade pickled garlic and shake until it’s icy cold, then top with a basil leaf. The sophisticated libation will be available today—Sunday, April 19—for $11.

The celebration continues with Carmine’s off-the-menu special: roasted-garlic-infused chocolate mint sauce over Italian cheesecake, only available on National Garlic Day!

Thinking about making your own garlic-infused cocktail or dish today? Below are some garlic buying, storing, and cooking tips from Glenn Rolnick, director of culinary operations of the Alicart Restaurant Group.

Tip #1
How to pick garlic:

Look for heads that are heavy for their size, and enclosed in dry, papery layers. Avoid garlic with soft spots or sprouts.

Tip #2
Storage:

If you store it at a cool room temperature and in a well-ventilated area, garlic should keep for up to one month.

Tip #3
Cooking:

Be careful not to cook garlic past the point of being golden brown, or it will become bitter.

Tip #4

Don’t throw away the garlic skins! Save them in your freezer and use them for vegetable or chicken stock.

Tip #5
Lose the garlic breath:

Chewing gum or having a breath mint may help but some swear by eating raw apples, or drinking lemon juice or green tea.

Atlantic City Welcomes Wow, Holy Crepe!

Mary Wozniak

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April 15, 2015

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Which Atlantic City restaurant is top rated by Trip Advisor reviewers? The surprise answer is a tiny creperie, Wow, Holy Crepe!, which is exactly what you’ll exclaim when you discover this hidden Boardwalk gem tucked away on the Indiana Avenue ramp. AC visitors are raving about the made-to-order sweet and savory crepes. Jersey Bites decided to investigate just what all the internet buzz is about.

Owner and chief crepe-maker Hakim Serkhane did not disappoint. It’s worth the trip if only to chat with the amiable Serkhane, who just might be the boardwalk’s most enthusiastic vendor. A native Algerian, Serkhane’s childhood summers in Paris fueled his dream of opening his own crepe shop. Opportunity knocked last April on a birthday trip to the Trump Taj Mahal, with his girlfriend. Heading back home to New York City, the couple noticed the small space for rent. Serkhane recalls that he promptly “called up the landlord and had my fingers crossed.” The former pawn shop was retrofitted with plumbing and kitchen equipment and Wow, Holy Crepe! was born. Ready to go with his grandma’s crepe recipe, Serkhane held his grand opening on the Fourth of July holiday.

Half the fun at the aptly named eatery is watching your crepe selection become a reality: this is true made-to-order service. The popular breakfast omelet crepe is served all day and is one of the freshest, tastiest options on the boardwalk. Cheese, tomato, and spinach are available as well as chicken and ham. Opt for a luscious dessert crepe, berry or banana-filled, and topped with your choice of Nutella, peanut butter, caramel and whipped cream.

You won’t mind that the seating options are few. Your crepe arrives in a handy paper cone, all the better for touring the famous Atlantic City Boardwalk.

Wow, Holy Crepe! is open in April and May for weekends and holidays. After Memorial Day, it will be open 7 days a week from 8:00 a.m. to 10 p.m., throughout the summer. Located on the Indiana Avenue ramp to the Boardwalk, across from the Claridge Hotel. Avoid the lines and order by phone 347-757-1665.

Seasons 52 Opens in Bridgewater

Marina Kennedy

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April 15, 2015

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I recently attended a special preview of Seasons 52, now open in Bridgewater, on Commons Way, just in time for spring. The fresh grill concept with seasonal appeal is perfectly presented with the restaurant’s delicious offerings in a casually elegant atmosphere.

Seasons 52 has a spacious bar and generous dining areas all beautifully appointed. The open kitchen adds to the airy, contemporary ambiance. Whether you are going solo or gathering your group, they are very accommodating.

While you may recognize that Seasons 52 has other locations, you can be sure that the team at Bridgewater makes this truly an outstanding spot in the Central Jersey area. From the warm welcome at the door to the attentive service and stunning presentation of their delicious menu items, Seasons 52 in Bridgewater is sure to please guests.

I started my culinary journey with one of their light and crispy flatbreads, the lobster and fresh mozzarella, perfect for sharing. The restaurant’s warm spinach salad had just the right mix of fresh spinach and vegetables complimented by crisp applewood bacon and finished with brown butter-sherry vinaigrette. Seafood lovers will delight at selections like their Maryland-style lump crab cake appetizer and entrée items like their Asian-glazed Chilean sea bass. I also enjoyed trying the oak grilled filet mignon, which was tender and perfectly grilled. Entrees are served with generous sides and beautifully presented.

Alternative menus are available that include gluten-free, vegan, and vegetarian selections making dining a pleasure for people with specific dietary needs.

Seasons 52 has a lovely selection of mini-indulgences to top off your meal. With a variety of favorites like peanut chocolate torte and key lime meringue, they are just the right size for a sweet treat.

I especially like that Seasons 52 has a great bar space with happy hour specials that include small plates and delightful fruit infused cocktails. And its “Flights and Flats” special allows guest to sample fine wines while enjoying delightful flatbreads. The master sommelier has selected 52 wines by the glass, allowing for perfect pairings with your food selections.

I also had the pleasure of meeting Season 52’s executive chef, Andrew Hurd, who told us that he takes special pride in each and every dish. He pointed out that while their menu changes with each season, guests can also look forward to highlighted specials.

The restaurant is convenient to Routes 22, 287, 202 and 206 and is open for lunch, happy hour, dinner, and weekend brunch.

Seasons 52
410 Commons Way (near the Bloomingdale’s side)
Bridgewater
(908) 203-9952

Photos are courtesy of Seasons 52.

Top Chef at The Beach Tavern

Melissa Beveridge

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April 13, 2015

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When a Top Chef Masters winner moves into town, it’s a pretty big deal. But when a Top Chef winner opens a restaurant in town, it’s even bigger.

After Superstorm Sandy flooded Monmouth Beach’s beloved Sallee Tee’s Waterfront Grill with five feet of water, the owners of the Channel Club Marina decided to rebuild. A year later, the space is now occupied by The Beach Tavern, where no matter where you sit, you’ll have amazing views of the Shrewsbury River.

Occupying 6,000 square feet of space, The Beach Tavern’s Executive Chef Paul Winberry, Jr., originally from Westfield, has his work cut out for him. Luckily, he’s no stranger to restaurants. After finding his passion for cooking, working at The Huntley Taverne in Summit and then scoring a job, just six months later at Cyrus Restaurant, the only two-Michelin-starred restaurant in Sonoma County, California.

“I didn’t come into this to be kind of good at this,” said Winberry of his rise through the kitchen. After Cyrus closed, Winberry took a break, taking in Sonoma County, however his break wouldn’t last for long. While on a walk, he received a phone call from his former boss asking him to get on a plane to Los Angeles… that afternoon. Little did he know how much one plane trip could actually change his life. Later on that night, he was a surprise addition to the Top Chef Masters competition, which he later won. After the experience of a lifetime, Winberry traveled cross country to work at Blue Hill at Stones Barn for six months, but took a full leave to take care of his ailing father.

Realizing that he wanted a position that inspired him, another friend connected him with the Chrysanthopoulos brothers, the owners of the Channel Club Marina, who shared their vision of what the new restaurant would become. They handed the reigns over to Winberry, who took part in the decision making about everything from the floor to the kitchen.

“I think our food is really bold on the flavor side and we try to layer the flavors and make it little more complex than people are used to,” says Winberry who also shares that his “kitchen crew is awesome.”

Winberry takes the French, Japanese, and Chinese techniques that he learned in fine dining and combines it with American ingredients to stimulate his diner’s taste buds. Sit down for a 10-course tasting menu at the Chef’s Table, or at one of the many tables overlooking the Shrewsbury River.

Of the many delectable items on the menu, Winberry recommends the scallops, which has become a customer favorite and features cauliflower puree, frisee, caramelized florets, currants, pine nuts, saffron, and lemon confit. Another favorite is the tuna, a dish inspired by his Cyrus days, featuring sushi grade tuna, braised white radish, bok choy, shitake mushrooms, scallions, ginger, and Winberry’s twist – Yuzu Dashi.

In addition to a healthy menu of pasta dishes, all made with pasta that is made in house, every single day, there’s a well-stocked raw bar with three East Coast and three West Coast oysters, lump crab, little neck clams, and lobsters in the summer. Winberry is even featuring oysters from Forty North Oysters, a local Jersey Shore-based oyster farm.

After opening this fall, Winberry is looking forward to the restaurant’s first summer season, where they’ll open up the Tiki Bar at the Channel Club. In the meantime, The Beach Tavern is open. Whether you’re joining Winberry and his team for lunch, dinner, or Happy Hour, you’ll feel casually elegant, just like Winberry dreamed.

The Beach Tavern
33 West Street
Monmouth Beach
732-870-8999

Photos courtesy of the Beach Tavern.

Taste of the Town April 25 with Special Guest Chef Alex Guarnaschelli

Deborah Smith, Executive Editor

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April 11, 2015

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Taste of the Town April 25 with Special Guest Chef Alex Guarnaschelli

PRESS RELEASE: The red carpet treatment is not just for Hollywood anymore! Arrive at the 4th Annual Skyland Region Taste of the Town and follow the red carpet past paparazzi (complimentary photo included) as part of a “best dressed” contest on the way to an extraordinary evening featuring Food Network’s Alex Guarnaschelli, a beer garden for “mature” connoisseurs of suds, and Captain Joe’s Shrimp Boat all the way from Ocean City, MD!

The Allamuchy Township Education Foundation’s fourth fundraising extravaganza will be on Saturday, April 25, 2015 at Panther Valley Golf & Country Club. The Taste of the Town promises to enrich your taste buds and educate your palate with food and beverage pairings of the region—all in the interest of enriching technology education in the Allamuchy school district.

Chef Guarnaschelli will graciously greet V.I.P. ticket holders and be available for book signing and photo opportunities. TASTE OF THE TOWN General Admission Tickets remain at $60 per person. Information about the new V.I.P. option can be found at www.foodandwinetasting.net.

A V.I.P. ticketholder is permitted entry into Alex’s Tent to meet and mingle, receive her personally signed cookbook, and sample two of Alex’s favorite recipes paired perfectly with appropriate wines. Photo opportunities abound!

A visit to the tented beer garden will open you a world of craft beers far beyond what you thought you enjoyed in your youth. Representatives from craft breweries such as Weyerbacher (Easton, PA), Carton (Atlantic Highlands, NJ), Yard’s Brewing Co. (Philadelphia), and Angry Erik (Lafayette Township, NJ) will show you how to “drink good beer” with seasonal selections for tasting. Samples from Philly Pretzel go perfectly here. Speaking of Carton, Allamuchy’s own Vanilla Market will introduce a special Carton beer-flavored ice cream made especially for this event.

Delectable food offerings to pair with numerous wine samplings will be catered from such notable restaurants as La Strada (Randolph, NJ), local favorites Prickly Pear, Mezza House, and Mattar’s Bistro, and host Panther Valley Golf & CC – and yes, Captain Joe is bringing The Shrimp Boat all the way from Ocean City, MD, to allow tasters to sample his seafood selections, including the finest shrimp on the east coast – and maybe he’ll even share his secret for cooking the most juicy and flavorful shrimp.

Calling all Parrot Heads! Cheeseburger in Paradise, perhaps? How about some pulled pork sliders from Piggy’s in Hackettstown while Jimmy and the Parrots provide the appropriate musical accompaniment to keep the evening lively. Whether it’s a Jimmy Buffet song, a cover of a great classic, or an original tune, legions of followers have made it plain that Jimmy & the Parrots deserve their national acclaim as a quintessential party band.

And there’s MORE: Whiskey tasting, a cigar bar, and a Silent Auction featuring such out-of-this world items as a Top Gun fighter pilot “mission” (Tom Cruise NOT included). More items will be featured on www.foodandwinetasting.net.

Continue the region’s best food-and-wine-and experience after you get home. Shop the Taste of the Town Artisan Market for locally made products such as pickles, honey, jerky, vinegars, olive oils, hot sauce, salsa, popcorn, granola, tomato sauces, mustards, pastas, and organic products.

VISIT www.foodandwinetasting.net for tickets and updates!

5:30 to 7:00 p.m. Exclusive meet-and-greet with Alex Guarnaschelli
(limited number of tickets available)

7:00 to 10 p.m. Food and beverage tasting with complimentary wine glass,
Alex Guarnaschelli book signing (cookbook available for purchase), Artisan Market

10p.m. to 1:00 a.m. “After Taste” Party with music by nationally recognized Jimmy Buffet cover band Jimmy and the Parrots
Check them out at www.jimmyandtheparrots.com

Founded in 2008, the Allamuchy Township Education Foundation is a community-based, tax-exempt 501(c)(3) organization that serves as a conduit for corporate and individual donors to fund innovative and challenging programs and events in support of the Allamuchy Township School District, which includes Rutherfurd Hall and the greater community. The Taste of the Town supports one singular mission, the technology initiative of the school district.

Interview: Cook, Baker, and Author Dorie Greenspan

Terry Krongold

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April 10, 2015

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Interview: Cook, Baker, and Author Dorie Greenspan

A few weeks ago, I attended “Conversations with Dorie,” a baking demo at the Kings Cooking Studio in Short Hills, led by famed cook, baker, and cookbook author, Dorie Greenspan. Greenspan took us through four delightful recipes from her most recent book, Baking Chez Moi, Recipes from My Paris Home to Your Home Anywhere. From the delicious double strawberry and rose shortcakes, to elegant bubble eclairs, to the luscious Top Secret chocolate mousse, the afternoon flew by as Dorie brought these recipes to life, enchanting the class with stories of her baking life in Paris.

About a week later, I had the pleasure of speaking with Dorie in an exclusive interview for JerseyBites, and I was thrilled to have this one-on-one conversation with one of my all-time favorite bakers!

Our discussion ranged from tips for home bakers to the subject of her next book, to pastry tours in Paris. Read on for my very own conversation with Dorie.

TERRY: What is the inspiration for the cookie book you are currently working on?
DORIE: I have always loved cookies. Each of my baking books has hefty cookie chapters, but I didn’t really think about it until the idea started to take shape during Beurre & Sel, (the pop-up and then permanent cookie bakery she ran in New York City with her son, Josh). We were creating really unusual cookies, and when the bakery closed, I thought, “Gee, I love doing this.”

What kind of cookies will be in this book?
There are 150 recipes, [with] everything from “cocktail” cookies—small, savory cookies that you can enjoy with wine, cognac, port—to pfeffernusse—tiny spice cookies popular in Germany, Denmark, and the Netherlands. I love focusing on one subject and seeing how far you can go. I only care about deliciousness!

What do you think the most important things are for home baking success?
You know, so many people can cook but not bake. I think baking is easier than cooking. I love the process of baking; it engages all your senses. Baking is an optional thing—you bake for pleasure. Baking is about transformation and magic. I am a big believer in mise en place [the French phrase meaning “to put in place”]. Bakers often don’t wait for things to cool to the right temperature. Read the recipe thoroughly before starting, give yourself time to bake; it’s not a last-minute thing. And finally, your job is to follow the recipe. If you do these things, you have a good chance of being successful.

Do you cook/bake differently depending on your location? (Dorie splits her time between New York, Connecticut, and Paris.)
My food is the same but shopping is different. In Paris, I shop every day, and we entertain friends for dinner more often in Paris; it’s more spontaneous. But it’s also a function of the kitchen. I have a lot of space in Connecticut and Paris, but I have a galley kitchen in New York.

Do you have any formal training as a baker?
No, I was taught from cookbooks. I loved baking and after grad school, I got a job as a baker, but was fired. So I started writing about food and got a permalance job for Elle magazine. They had a great food section so that was the start of my training, working with the most fabulous chefs, translating recipes for home cooks. I worked with Jean Georges, Daniel, Pierre Herme. I got my training standing next to great chefs!

Would you ever consider leading a pastry tour in Paris? (Which would be a dream come true for me!)
No [laughs], there are people that do that now. There is a wonderful group that does food tours called Paris by Mouth. They offer cheese tours and pastry and chocolate tours. In Paris, we live in the sixth arrondissement, which is basically sugar plum central. It’s a quick walk to Pierre’s shop, and fabulous chocolate shops like Laduree, and there are great pastry shops everywhere you turn. I still scout pastry shops all the time. In Paris, it’s art. I love the tradition of French pastry—it’s hundreds of years old. Cloistered nuns in the Middle Ages made macarons!

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Dorie Greenspan’s latest book, Baking Chez Moi, is published by Houghton Mifflin Harcourt, and is available on Amazon, Barnes & Noble, and through IndieBound.

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