On Wednesday, January 14, the internationally renowned Wolfgang’s Steakhouse hosted a VIP opening reception at its very first New Jersey location, in Somerville. Jersey Bites was invited for a wonderful evening of fine food and drink and we predict that Wolfgang’s will gain a real following.
Guests including Mayor Brian Gallagher (second from left), Wolfgang Zwiener (third from left), and Peter Zwiener (fourth from left) attend the grand opening of Wolfgang’s Steakhouse at Somerville Town Center. Photo by Corynne Egreczky
The evening kicked off with the mayor of Somerville, Brian Gallagher, leading the ribbon cutting ceremony. Other dignitaries included State Senator Bob Smith and State Assemblywoman Donna Simon. Gallagher, Smith, and Simon enjoyed the fine cuisine presented by Wolfgang’s, along with the many other delighted guests.
Stylish and elegant yet comfortable, Wolfgang’s is located on the ground floor of The Edge at Main in the Somerville Town Center. With seating options to accommodate intimate gatherings, groups, and a generous bar space, Wolfgang’s Steakhouse is sure to please.
Seafood specialties including tender lobster, crab, and prawns were served with Wolfgang’s signature sauce and fresh, delicious salads. The restaurant’s renowned, sizzling 28-day dry aged Porterhouse steak was served with other standout entrees on Wolfgang’s menu, including grilled Chilean sea bass, filet mignon, creamed spinach, and German potatoes. Topping of the meal was a selection of fresh fruit and luscious desserts including cheesecake and tiramisu.
Owner Wolfgang Zwiener has brought his same elevated steakhouse classics to the Somerville, location with more tantalizing additions to the menu including their new “grill” concept. “We’re proud to be part of the resurgence of Somerville,” said Peter Zwiener, Wolfgang’s son, who is now managing partner of the chain.
Wolfgang Zwiener is well known to the restaurant community. He worked for the famous Peter Luger Steakhouse in Brooklyn for over 40 years and took his dining expertise to open the first Wolfgang’s in 2004. The restaurant empire is now celebrating 10 years of success as one of the top steakhouses in the U.S. and abroad with 11 locations: four in New York City; Somerville, NJ; Miami; Beverly Hills; Waikiki; and abroad in Tokyo, and Marunouchi, Japan, with a new location opening in Seoul, Korea. Wolfgang’s signature is its premium meat, which undergoes an onsite 28-day dry age process—a rare feat.
Mike Kerwin, president of the Somerset County Business Partnership and a former Somerville mayor, said Wolfgang’s Steakhouse, will “put Somerville on the map.” Indeed, now New Jerseyans can enjoy menu items just as famous Wolfgang’s patrons including David and Victoria Beckham, Jennifer Aniston, Robert Downey Jr., and Jessica Alba do, without even crossing a bridge or tunnel.
Sunday to Thursday from 12:00 p.m. to 10:30 p.m.
Friday and Saturday from 12:00 p.m. to 11:30 p.m.
Convenient downtown parking is available.
Marina Kennedy is a lifelong resident of New Jersey and delights in cooking and dining out. With a Russian and Italian background, she grew up with parents and grandparents who loved to cook and shared unique family recipes with her. She focuses her articles on delicious, healthy meals and is proud that her four adult children also enjoy cooking. Marina and her husband, Chuck, have had the pleasure of meeting chefs and restaurateurs throughout the metropolitan area and enjoy a wide variety of gourmet cuisine. She looks forward to sharing her culinary experiences with readers of Jersey Bites and looks forward to receiving recommendations and comments from her readers in Somerset County and beyond.
The New Jersey Department of Agriculture’s (NJDA) Jersey Fresh quality grading and marketing program is one of the most successful in the country. According to the program’s website, “This voluntary program, established in 1985, enhances regional and national marketability of more than 80 New Jersey commodities and assures consumers and wholesale buyers that the products meet or exceed U.S. No. 1 standards.”
The familiar red and green logo has long been synonymous with high quality. The respect it brings also means better pricing for producers and quality assurance for consumers. Businesses who use Jersey Fresh licensed produce in their food products can apply for rights to use the “Made with Jersey Fresh” logo on packaging and marketing. And that’s just what the Cape May Brewing Company did.
Since its humble beginnings—and I do mean humble—in 2011, innovation has been the watch-word for Cape May Brewing. Ryan Krill, co-owner and Garden State Craft Brewers Guild president, dreamed up the Brews by the Bay event in September, which featured a beer fest simultaneously conducted in two states and linked by the Cape May-Lewes Ferry. There’s always something going on at the brewery, too. They make great beer and know how to have fun doing it.
One thing that wasn’t exactly fun—for them—was obtaining the first-ever Jersey Fresh designation for a beer. As Krill puts it, “It wasn’t sexy.” It required tons of paperwork and numerous inspections by the Department of Agriculture, who were supportive but didn’t cut corners. What ultimately won them the designation was the 90 pounds of Jersey Fresh honey that goes into each 15 bbl batch of their Honey Porter. Clearly, you can’t just drizzle in a teaspoon of honey and expect to get the Jersey Fresh logo.
So why go to all that trouble? Cape May Brewing is all about keeping it local. The apiary that provides the honey is close by and in the craft beer business, authenticity is key. It wasn’t really a marketing decision to seek out the Jersey Fresh logo. “We are just trying to promote Jersey produce,” Krill tells me. It doesn’t get more authentic than that.
It’s also part of the big picture. “The New Jersey Department of Agriculture encourages producers to use Jersey Fresh to market our state’s farm products,” says New Jersey Secretary of Agriculture Douglas H. Fisher. “We are excited with the interest shown by the growing Garden State craft brewery industry in our Made with Jersey Fresh program. NJDA looks forward to working with brewers who are developing new products with New Jersey agricultural outputs.”
The brewery website describes Cape May Honey Porter with the following: “Here’s a taste of South Jersey, better known for farms than fist pumping. Roasted and dark crystal malts shine through in a smooth and light-bodied porter that is balanced by a hint of sweetness thanks to the local Jersey Fresh honey. Welcome to the Garden State, bro. Apiology is the bee’s knees!”
I’ll pass on the fist pump, but I will give them a good, old-fashioned thumbs up.
Peter Culosis the editor of “Beer Bites,” Jersey Bites’ coverage of breweries, bars and good beer in the Garden State. A graphic designer by day, and a lifelong New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.
How do you know a restaurant is a good brunch place? When it’s only open until 2:30 in the afternoon! This is the kind of place that only does breakfast, brunch, and lunch, so they know their stuff when it comes to morning eats. Bluestone Coffee Company is an unassuming café in the heart of Montclair, and they have one of the best brunches around.
Underneath the tin ceiling of a NYC-apartment-sized dining room, surrounded by small tables, stands a large coffee roaster that fills the space with the smell of freshly roasted coffee beans. Servers agilely weave through the narrow gaps between chairs, piling what appears to be more food than the tables (and your stomach) can hold, but somehow they both manage.
The assortment of brunch staples includes fluffy buttermilk pancakes, Belgian waffles, Challah French toast, and plate-sized omelets. The sweet dishes are served with your own personal mini jar of pure Grade A maple syrup. (It’s hard to not pick one up between your thumb and pointer finger and say “aww, it’s so cute!”) For those who prefer the savory side of brunch, there’s also large selection of sandwiches and a few salads. I would recommend treating yourself to a side of rosemary roasted potatoes and a freshly buttered croissant or scone from Balthazar Bakery. (It’s okay, calories don’t count at brunch, right? Right.)
If all that food isn’t enough, you can bring some more home for later! Bluestone offers an assortment of house-made desserts for sale at the counter, including breads (banana, pumpkin, and zucchini nut), muffins, cookies, brownies, and pecan pie. Also make sure you pick up bags of their whole bean coffee (which can be ground to order) and spiced Chai tea mix to brew up a cup at home!
Chef Fortunato Nicotra, photo by Ted Axelrod Photography
Fans of Lidia Bastianich – the impresaria of Italian cooking who instructs and entertains through her beloved television shows, cookbooks, and restaurants across the U.S. – might not be surprised to learn that Felidia, her Manhattan flagship, has been serving delighted customers since 1981. (That’s practically a century in restaurant years.) What those fans might not know is that one of the secret ingredients to its ongoing success comes from New Jersey … by way of Sicily, that is.
Fortunato Nicotra, Executive Chef of the famous Felidia, makes his home in Bergen County with his wife, Shelly (a producer of Lidia’s Italy), and their three growing – and culinarily adventurous – kids. Born in Sicily, Chef Nicotra grew up and began his career in Torino, in the heart of northern Italy’s Piedmont region. Influences from both areas flavor his approach to crafting the spectacular menus at Felidia that promise what he describes as “upscale, modern Italian cuisine featuring local and seasonal ingredients.” After a recent guest visit to the restaurant, I can attest that he delivers on that promise with food that flows from his bustling kitchen that is as simple and gorgeous as it is deliciously unique.
Having earned his first Michelin star as a rising young talent in Italy, Chef Nicotra reached the heights of culinary success early and began to itch for adventure. When a friend put him in touch with Bastianich, who happened to be looking for a chef for Felidia, he began a series of transcontinental phone calls that landed him both his next career move and his future wife.
Here’s more, straight from the source.
JERSEY BITES: How did your move to New York come about? CHEF NICOTRA: Everything started a little more than 19 years ago. I always wanted to come to the States for an experience. I was in Sicily, running two restaurants – both with one Michelin star, which is the most I could get in Italy so it was the top of the mountain. I had a friend who had a restaurant in Torino, the best restaurant in Torino at the time, and this guy was also a good friend of Lidia. He connected me with Lidia and I started to talk by phone with a lady – who now is my wife – because she was able to speak Italian, having spent four years in Florence. In October 1995, I finally made it here.
What drew you to cooking in the first place? My mother, like any Italian mother, is a great cook. [During the years when I was ages] 8 to 12, my parents both worked and I was left with an old Piedmont lady. During the week she was preparing for the big meal on Sunday. She was spending three or four days of the week preparing for that meal.
I remember the smell of a lot of garlic. She used a lot, especially when she was doing bagna cauda, a sauce of anchovy and mostly garlic. She was also saving a piece of different meat every day and then she put it together to make ravioli. It’s part of Piedmont tradition. It can be any meat – chicken, rabbit, veal, beef, pork – but it has to be three meats together.
I’ve tried to re-make this dish for Felidia. We do three-meat ravioli with duck meat, usually. Right now, we have fresh capon, guinea hen, sometimes wood duck. We finish the filling with foie gras – just a little bit to bind everything together. The flavor is delicate but it’s also aggressive at the same time. The sauce is a reduction of all the bones from the birds. It’s great.
Is there a secret to elevating traditional Italian food to the level Felidia is celebrated for? [Editorial note: Three months after Chef Nicotra’s appointment at the restaurant in 1995, Felidia earned three stars from Ruth Reichl at the New York Times. In 2006, Frank Bruni repeated the three-star rating and wrote a rave review. Wine Spectator named Felidia one of the Top Ten Italian Restaurants in the U.S. in 1998, and USA Today placed it at number 2 on its year-end roundup of restaurants around the world in 2008.]
When people come to Felidia, they expect to finds things like Lidia cooks on the show or in Lidia’s book, which are completely different. Felidia is more like upscale, modern Italian cuisine.
Chef Nicotra’s ccallops with marinated beets
Real Italian food is not regional – it’s not north, it’s not south. Especially to bring it here to the States. We can’t bring the cuisine of a little village in Italy here, because you cannot have whatever you find in the village. That cuisine is great because it’s done in that village. If you try to make it here, it doesn’t work. So what we try to do is use the local ingredients we have right here. I think that is the key to Italian food: fresh, seasonal, local ingredients. Then you build up your flavor.
One of the most important things I think in Italian food is that you recognize most of the ingredients you put in a dish. So you tend to put as few ingredients as possible. When you have the flavor, you don’t have to build up a thousand ingredients in the same dish. If you’re looking for mushroom, you should taste mushroom, not many other different things and then you say, “Oh, what was the other flavor that was there?”
So, that’s what we try to do – use the techniques and everything of real Italian food, but I think fresh ingredients are always the key. Also, everything is chopped by hand. For us it’s important, for the texture. Everything you put in the grinder tastes like baby food. So even if have to make ravioli for like 300 people, we chop everything with a knife! And you’re going to see the difference.
What’s on the winter menu at Felidia? One of the things that’s a tradition every year is chocolate ravioli. People start calling in September, asking, “Is the chocolate ravioli ready yet?”
In the restaurant I opened in Sicily, I used dark chocolate cocoa powder. I used to use ricotta and almonds in the filling, and the sauce was traditional Sicilian with butter, saffron, and almond – all ingredients from Sicily. Here, I try to combine local ingredients with that recipe so I put squash inside. The sweetness of the squash and the bitterness of the cocoa powder combine together and it’s great. We have it through the end of February, beginning of March. That’s one of the dishes people are expecting every single year.
It’s also the season for game and mushrooms, braised meat. We have another dish – spaghetti with wild boar ragout, spiced up with andouille. That’s one of almost everybody’s favorites.
Where do you like to eat in New Jersey? My kids love pizza. A Mano in Ridgewood – I think they have the best pizza. One of the best, for sure, I have tried here. The crust is great. They use really good ingredients. Ingredients, again! They use good flour, good tomato for the pizza, good cheese. You don’t need much.
We also like a Japanese place, Sakura Bana. We just went [recently]. Those are our two favorite places. My son eats anything. His favorite thing in Sakura Bana is grilled tongue! He loves oysters. He’s 13. He’s always been really open. When we go out, he’ll try anything. All of my kids do. Last year we went to London – we ate in this restaurant, it was one of the most beautiful experiences we ever had. It was a new place called Dinner. We had this beautiful escargot; it is one of the dishes that all of us are going to remember forever. There were six escargot. The presentation was so simple but beautiful. When I tasted the dish, I went ooohhh. My son said, “Can I have one?” I said okay. Then, “Oh, that’s good. Can I have another one?” It’s six escargot, come on! I think it was like 45 pounds for six escargot! It was so good.
What is your favorite comfort food? Our comfort food is everything I can cook on a grill!
My Sunday night is always steak. I eat red meat only once a week. I always wanted to grill when I lived in an apartment in Manhattan. I tried to put something on a balcony and they told me it was illegal. You can’t do that! So when I arrived in New Jersey, my first thing was a grill. So we have a big grill on the patio outside and a smaller grill on the deck in front of the door.
I remember when we first got there, people thought I was crazy! “See these Italian people? They always grill!” One winter, there was two feet of snow on the deck and I made a space around the grill. I would open the sliding door and open the grill. I see the people looking from their windows, making a face like, “This is crazy!” For me, it was so much fun. All the snow was melting and it was great. Since then, every time I can use a grill, I do. We do chicken cooked with a brick. I kind of break all the bones, then put it on the grill with a six-pound brick. It becomes incredibly flat and tastes like fried chicken, it’s so crispy. It’s unbelievable.
What chef gift would you recommend for home cooks? A great knife, because with a good knife you can make a difference. A great knife is always a great thing. It’s not crazy expensive. I don’t believe in brands. Each knife is different, each brand has different knives for something specific. I have meat butcher knives I bought in Italy; they are not fancy but they are the best knives for me. Then a Japanese knife for fillet or slicing fish. Each knife is different and good for something different. I don’t believe one brand of knife is good for everything.
I also really like a heavy pot to braise meat, like a Le Creuset or other brands. I’m pretty sure they’re all French! A casserole dish, a heavy one, that’s great for ragout or braised meat. The other one I like is Staub. They have beautiful colors. Sometimes I won’t even use it. I say, “This is too beautiful!”
Chef Fortunato Nicotra, photo by Ted Axelrod Photography
What stands out for you about working with the Bastianich family? It’s the passion they put into everything they do with food. Food is not just a job for them. It’s part of their life. I think people see that, and recognize that. That’s the difference with other food shows – all the screaming, all the trouble and fights. That’s not how it is with Lidia. I think that’s the difference: food being part of life.
Any new projects in the works? We always think about cookbooks, but they take so much time. I like to take a recipe that we do in the restaurant and simplify for home cooks. I was thinking of doing My 20 Years at Felidia but I don’t know when I’ll get to it.
You’ve been on several episodes of Lidia’s Italy and Lidia’s Family Table, and battled Iron Chef Morimoto on the Food Network. When will you have your own show? [Laughing] Somebody has to run the restaurant!
Felidia 243 East 58th Street (between 2nd and 3rd Aves)
New York, NY 10022
212-758-1479
Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)
Here’s a handy list of some recent restaurant openings and closings around the Garden State. This list is not comprehensive, so please send your tips on new restaurants to [email protected]. Thanks!
Please be sure to check directly with restaurants before heading out, as opening dates sometimes change at the last minute.
Affinage Gourmet Cheese Shop, Fairfield Dinallo’s, River Edge Fuzion, Elmwood Park Gilly’s, Pompton Plains Pamir, Morristown The Merchant, Jersey City Verde Vita Italian Cafeteria, Hoboken The Indian Chief Tavern, Medford
It is said that every dog has his day. Now, the hair of the dog has his day, too. Yes, there is a special day set aside to honor the ubiquitous restorative elixir famously sipped after a night of one too many, and it’s known as the bloody mary.
And which day is it, you ask?
It should come as no surprise that National Bloody Mary day is January 1. Since the early part of the 20th century, the bloody mary has been restoring color to the cheeks of New Year’s Eve revelers on New Year’s Day. It’s hard to say for sure who (or where, for that matter) came up with the idea of introducing vodka to tomato juice, but it was most certainly perfected by Fernand Petiot at the St. Regis hotel in New York. He was the one who added spices and served them up to the likes of Hemingway, DiMaggio and Dali. For a brief period the name was changed to red snapper, but bloody mary is the name that eventually stuck.
The bloody mary may be the most versatile cocktail in world. Some swear by Clamato juice and Old Bay. Others insist on cayenne to spice it up instead of Tabasco. Horseradish or cracked black pepper? Heck, gin can be substituted for vodka if you so desire. If you like a little saltiness, celery salt or worcestershire sauce can answer the call. Garnishes run the gamut from the traditional celery stalk to olives and are limited only by your imagination. If you like to tinker, the bloody mary is the perfect cocktail on which to unleash your creativity.
Every canvas needs a starting point, though. Here are my ingredients for a base-model bloody:
Tomato juice or Clamato
Vodka
Worcestershire sauce
Tabasco
Horseradish
Cracked black pepper
Celery salt
Celery stick garnish
I haven’t included any measurements because I always make them to taste. That means that with just those ingredients an infinite range of flavors are possible. However, as New Jersey bartenders know, it’s not just all about the base. Let’s have a look some truly inspired bloody marys.
Jockey Hollow Bar + Kitchen “Our bloody mary mix features our signature Cannonball Sauce, a brandy barrel-aged Thai chili sauce with sherry vinegar. The chilies are local from Ralston Farm in Mendham.” —Christopher James, Head Bartender. 110 South Street Morristown, 973-644-3180.
Langosta Lounge
“Bloody Mary by the Shore.” 1000 Ocean Avenue, Asbury Park, 732-455-3275.
Union Republic
“Union Republic’s Bloody Caesar is a twist on the bloody mary, made with Clamato in place of tomato juice,” said Noah Sexton, owner, Union Republic. “The result is a thinner, lighter cocktail and the perfect cure for the previous night’s indiscretions. This recipe came from my dear friend John Neves who only shared [it] on the condition of absolute secrecy. After four years drinking them regularly, I was never able to exactly duplicate his drink until he shared the full recipe! Some of the more recognizable ingredients are celery seed, fresh dill, fresh horseradish and lemon, the rest you will have to figure out on your own.” 340 Third Street, Jersey City, 201-279-5094.
The Strip House at the Westminster Hotel
The rim of the Strip House bloody mary uses the same sea salt and cracked black pepper combination they use to season their perfectly charred steak. A splash of their Strip House steak sauce adds sweet and savory flavor and the sriracha hot chili sauce is truly an eye opener! 550 Mount Pleasant Ave., Livingston, 973-548-0050.
Thanks to each restaurant for providing photos.
Peter Culosis the editor of “Beer Bites,” Jersey Bites’ coverage of breweries, bars and good beer in the Garden State. A graphic designer by day, and a lifelong New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.
Have you ever driven up Route 23 near the Willowbrook Mall and wished there were a good, immediately accessible drive-through coffee place? I have. Many, many times. Well, friends, the wishing is over. Caffébene’s new location, in Little Falls (previously the Entenmann’s outlet location), is up and running, and ready for customers who are looking for a quality sit-down experience as well as those who are on the go.
The new location, which opened last week, seats just over 80 patrons, but with its drive-through, it can help far more than that number of people get their coffee fix at any given time. Ettore Turano, owner of the Little Falls location (and who takes his espresso “short, with no sugar”), said, “The drive through was [already] there, so we decided to keep it. Also, we wanted to make it more convenient for the locals.”
Amy Park, a marketing associate for Caffébene’s corporate office, told us about the coffee itself. “Medium roasting is one of the methods we use to bring out the best in our coffee,” she said. “Coffee beans are usually divided into light roast, medium roast, and dark roast. Medium roast brings out the origin of the coffee bean while minimizing any unnecessary flavors. We aim to keep the best taste of the high quality beans, instead of burning them through dark roasting.”
With locations in cities all over the world–and many more coming to the Garden State, Park said, “Caffébene hopes to bring a different type of coffeehouse and café to the suburbs.” She broke it down for us: “A family can come in after dinner to enjoy a cup of coffee for the parents, bubble tea for teenagers, gelato for the younger ones, and freshly baked waffles for everyone.”
And while the fare is top priority, the experience is also an important consideration. “The unique interior design appeals to many different customers,” Park said. “The book café area provides a space for students to come in to study or do homework or gather together for group projects, while the spacious tables and comfortable chairs make it a place for them to stay for as long as they like.”
Rachel Bozek is a writer and editor based in suburban Essex County. She loves interviewing chefs and restaurateurs—especially the ones who love New Jersey. She grew up in Bergen County, and has lost track of how much time she’s spent on LBI and in the Wildwoods. After graduating from James Madison University, Rachel spent 10 years at Nickelodeon, where she was an editor at Nickelodeon Magazine. Now she does a range of editorial and marketing work, including trivia writing for all ages, kid-friendly content, marketing research, and of course, Jersey Bites! Through it all, her search for the perfect pancake continues. You can find her on Twitter (@rachelbozek) or view some of her work here.
Whether you have guests staying with you for the holidays or you’re (finally!) enjoying some quiet time, preparing a delicious—and creative—brunch is a great way to spend a weekend morning. Executive Chef Josh Bernstein, of Spuntino Wine Bar & Italian Tapas, offered up the mouth-watering recipes below, along with his thoughts on each one: breakfast pizza, wild boar hash, and steak and eggs.
Breakfast Pizza “The breakfast pizza combines all that we love in breakfast on a pizza. We use free range eggs with speck, house made mozzarella and cherry tomatoes to bring together an exceptional pizza.”
Makes one 10″ pizza
Ingredients: 1 pizza dough, 6 oz
½ cup shredded fresh mozzarella
¼ cup shredded parmesan cheese
¼ cup speck, julienned
3 cherry tomatoes, quartered
3 eggs
½ tsp sea salt
1 tsp extra virgin olive oil
1 tsp fresh basil, chiffonade
Fresh cracked black pepper
Method: Roll out the pizza dough to a 10″ round on a pizza peel.
Evenly spread the mozzarella and Parmesan cheeses on top of the dough.
Top the cheese with the speck and tomatoes.
Crack the three eggs on top of the pizza and season with the sea salt.
Place into a hot pizza oven or a 500°F regular oven with a pizza stone.
Bake for 6 to 8 minutes until nicely browned and the eggs are set, but the yolks are still loose.
Remove from the oven. Cut into 6 slices. (It’s OK if the yolks break.)
Garnish the pizza with the olive oil, basil and cracked black pepper.
Wild Boar Hash “The hash takes the earthiness of the wild boar and balances it with the creamy, buttery hollandaise sauce. To obtain wild boar shoulders, check with your local supermarket or specialty butcher. If wild boar is too adventurous for you or you can’t locate it, a good substitute is pork shoulder. It will have a similar flavor and will cook the same way.”
Serves 4
Ingredients for wild boar:
3 lbs wild boar shoulder
2 tbsp olive oil
1 carrot, small diced
2 stalks of celery, small diced
1 small spanish onion, small diced
2 cloves garlic, whole
2 tbsp tomato paste
2 cups red wine
4 cups chicken stock
1 bay leaf
2 tbsp fresh chopped sage
2 tbsp fresh chopped rosemary
3 tbsp kosher salt
2 tsp ground black pepper
Ingredients for hollandaise:
2 egg yolks
2 tbsp white wine
1 tbsp lemon juice
1 tbsp water
1 cup clarified butter
2 dashes Tabasco sauce
Sea salt and ground black pepper, to taste
Ingredients for wild boar hash:
1 tbsp clarified butter
½ lb braised wild boar
½ lb fingerling potatoes, roasted
¼ cup chicken stock
Sea salt and ground black pepper, to taste
Ingredients for eggs and plate:
8 eggs
8 cups water
2 tbsp white vinegar
4 tbsp micro greens
Method for braised wild boar: Season the wild boar shoulder with kosher salt and ground black pepper.
Heat the olive oil in a braising pan over high heat.
Add the boar and sear on all sides until well browned.
Remove the boar from the pan.
Add the carrots, celery, onions and garlic.
Sauté the vegetables for 5 minutes until slightly browned.
Add the tomato paste and cook for 2 to 3 minutes until the paste is browned.
Deglaze the pan with the red wine, making sure to scrape up all of the brown bits that are stuck to the bottom of the pan.
Reduce the wine for 3 to 4 minutes and add the chicken stock and herbs.
Bring to a boil and cover with a tight fitting lid.
Place the whole pan into a 350°F oven for 2 to 3 hours, turning the boar over 1 to 2 times during the cooking process.
When the boar is very tender, remove from the oven.
Allow to cool for 30 minutes and shred the meat by hand.
Mix the shredded meat back into the braising pot with all of the vegetables and sauce. Set aside to cool.
Method for hollandaise: In a bowl, combine the egg yolks, wine, lemon juice and water.
Whisk to combine well.
Place the bowl over a sauce pot with simmering water.
Whisk the egg yolk mixture vigorously for 5 to 7 minutes until the mixture is light, fluffy and reaches a temperature of 145°F.
Remove from the heat and slowly whisk in the clarified butter until it is completely emulsified.
Season with the tabasco sauce, salt and pepper to taste. Keep warm until needed.
Method for wild boar hash: Dice the potatoes into a small dice.
Heat the clarified butter in a sauté pan.
Add the diced potatoes and cook for 2 to 3 minutes until browned.
Add the braised wild boar and chicken stock.
Cook for a few minutes longer until the stock is mostly reduced.
Season with salt and pepper, to taste.
Method for eggs and plate: Bring the water up to a simmer.
Add the vinegar.
Using a spoon, create a whirlpool in the water.
Crack each egg into the simmering water while it is spinning.
Cook the eggs for 5 minutes until the whites are set but the yolks are still loose.
Remove the poached eggs from the water to a paper towel lined bowl to drain.
Divide the wild boar hash between 4 bowls.
Top each with 2 poached eggs.
Spoon the hollandaise over the eggs and garnish with the micro greens.
Steak and Eggs
“The steak and eggs is a classic combination that we put our own twist on. We serve the hanger steak on top of a light arugula salad with poached eggs and hollandaise on a toasted crostini and pair it with our signature pave potato. It is a very elegant dish.”
Serves 4
Ingredients for hollandaise:
2 egg yolks
2 tbsp white wine
1 tbsp lemon juice
1 tbsp water
1 cup clarified butter
2 dashes Tabasco sauce
Sea salt and ground black pepper, to taste
Ingredients for hanger steak:
1 lb hanger steak, cut into 4oz portions
Sea salt and ground black pepper, to taste
Ingredients for eggs and plate:
8 eggs
8 cups water
2 tbsp white vinegar
2 oz baby arugula
8 cherry tomatoes, cut in quarters
1 lemon, juiced
2 tbsp extra virgin olive oil
4 slices of ciabatta bread
Method for hollandaise: In a bowl, combine the egg yolks, wine, lemon juice and water.
Whisk to combine well.
Place the bowl over a sauce pot with simmering water.
Whisk the egg yolk mixture vigorously for 5 to 7 minutes until the mixture is light, fluffy and reaches a temperature of 145°F.
Remove from the heat and slowly whisk in the clarified butter until it is completely emulsified.
Season with the tabasco sauce, salt and pepper, to taste. Keep warm until needed.
Method for steak, eggs and plate: Season the steaks with the salt and pepper.
Place onto a hot grill and cook until the steak reaches the desired temperature.
Place the 4 slices of bread on the grill to toast.
In a sauce pot, bring the water up to a simmer.
Add the vinegar.
Using a spoon, create a whirlpool in the water.
Crack each egg into the simmering water while it is spinning.
Cook the eggs for 5 minutes until the whites are set but the yolks are still loose.
Remove the poached eggs from the water to a paper towel lined bowl to drain.
In a bowl, combine the arugula, cherry tomatoes, lemon juice and olive oil.
Season with salt and pepper, to taste.
On each plate, place one slice of toast ciabatta on one side.
On the opposite side of the plate, place a quarter of the arugula salad.
Slice each steak into 4 pieces and shingle on top of the salad.
Top each slice of bread with two poached eggs.
Spoon the hollandaise on top of the eggs.
Serve the dish with a side of potatoes.
Raise your hand if you enjoy dining at the airport? No takers? Not surprised. Not many would say they arrive early to the airport for a unique, culinary experience. But things are about to change at Newark Liberty International Airport (EWR).
This summer United Airlines will begin a complete renovation of Terminal C, pairing chefs’ inspired cuisine with architecture and technology. Upon the space’s estimated completion in 2016, travelers will be able to enjoy 55 new dining venues and 6,000 iPads, on which they will be able to place food orders. Delivery times are estimated at a mere 15 minutes! United Airlines members can even use their Mileage Plus miles to pay for food and amenities like ear buds and neck pillows.
Living just miles away from Newark, EWR is my travel hub and lucky for me, EWR is also a hub for United Airlines. Some of the new dining treats include Little Purse by Chef Dale Talde – a creative dumpling joint, Melange Bakery by Jacques Torres – his chocolate chip cookies are not to be missed, and Salumeria Prima by Chef Elizabeth Faulkner – a chic spot featuring the meats and cheese of NYC’s famous Murray’s.
Recently, OTG Management hosted a tasting of some of the exciting delights to come. My sister joined me and, to be honest, we skipped all of the socializing and got to table hopping instead. Our post-event dinner reservations were not necessary after this hearty tasting. We couldn’t decide which chef station we loved more! Could this really be airport food? Come 2016, it will be. We were also treated to renderings of the space design and got to place “practice” orders on the new iPads. Would it be too much of a stretch to suggest that you may start to receive dinner invitations to join friends or family at the hip new dining spot known as the United Terminal at Newark? Maybe. But then again, maybe not! Stay tuned for updates!
Karin Nastawa grew up in the great Garden State, leaving only briefly to attend college in Philadelphia, where she developed a love for all things cheesesteaks. She has lived in Hoboken for over nine years, taking in the incredible dining scenes on both sides of the river and has a particular affinity for staking out interesting BYO establishments in Hudson County. She is the founder and owner of VinEatsi, a boutique wine & food digital marketing agency and has also studied wine and spirits extensively, receiving her advanced degree from the Wine & Spirits Education Trust (WSET). Along with running VinEatsi, she is an avid cook and food enthusiast and writes about her wine & food adventures in the VinEatsi blog. She dreams of having a chef’s kitchen and a state-of-the-art wine cellar filled with Sonoma Coast Pinot Noir and Left Bank Bordeaux… someday.
With just a few ingredients and a few minutes of prep time you can absolutely wow your guests and kick off the holiday festivities with this amazing appetizer. This is not your typical ordinary baked Brie recipe. I’ve elevated it to a new level of gourmet with layers of phyllo dough encasing the wheel of Brie and it’s brandied cranberry topping accented with just a hint of rosemary and Dijon and a touch of spice. Everyone will “oh and ah” over your amazing culinary talents, the beautiful presentation and how fabulously delicious your Phyllo Wrapped Brandied Cranberry Baked Brie is!
Recipe and photo by Gwynn Galvin, Culinary Consultant and Creator of Swirls of Flavor.
Phyllo Wrapped Brandied Cranberry Baked Brie
Ingredients:
1 1/2 cups sweetened dried cranberries, from 1 (12 oz.) pkg.
½ cup brandy or Cognac
½ cup hot pepper jelly
1 teaspoon chopped fresh rosemary or ¼ tsp. dried crushed
1 teaspoon Dijon mustard
12 frozen phyllo sheets, thawed, from 1 (16 oz.) pkg.
6 tablespoon butter, melted
1 (35.2 oz.) Brie wheel, 8” diameter
Directions:
1. Preheat oven to 400°F. Line baking sheet with parchment paper or coat with cooking spray.
2. In microwave safe bowl combine cranberries and brandy. Microwave 1 to 2 minutes or until hot. Stir in jelly, rosemary and Dijon. Let stand.
3. Meanwhile, reserve 1 tablespoon melted butter. Place one phyllo sheet on prepared baking sheet; brush with melted butter to coat; top with one phyllo sheet. Repeat with remaining butter and phyllo sheets.
4. Trim and discard rind from top of Brie. Place Brie, trimmed side up, in center of layered phyllo sheets. Spread cranberry mixture over top of Brie.
5. Bring corners of dough up over Brie leaving center uncovered.
6. Bake 25 to 30 minutes or until pastry is golden. Let stand 30 minutes to 1 hour.
7. Transfer to serving plate. Garnish with fresh rosemary sprigs and serve with apple slices, grapes, and crackers.
Makes 12 servings.
Gwynn Galvin, chef and blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for more than 20 years, you can say that Gwynn is definitely well seasoned. With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog, Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!
A couple of weeks ago, I was invited to attend “A Taste of Burgundy” at Satis Bistro in Jersey City. It’s a beautiful restaurant and lounge in the Paulus Hook neighborhood. The space, which once housed a bank, was meticulously restored and updated with a lovely main dining room, a cozy loft-like second floor dining area and a popular lounge accessible from the dining room or street with a speakeasy feel.
The wine event was held on the intimate second level and I took a seat near the railing overlooking the downstairs dining room – sort of dinner and a show.
Satis typically offers Pan-European food (think of a blend of Spanish tapas, French bistro and Italian salumeria) and an eclectic, well put together beverage program.
On the evening I visited, Chef Michael Fiorianti prepared a special menu crafted to complement wines from Burgundy that John Criscitiello of Vineyard Brands educated our group about. Following were the dishes and wines served:
Mussels
Amuse Bouche
Foie Gras and Caramelized Sweet Potato Terrine, Cranberries paired with Delamotte Brut, Champagne
First Course
Mussels Meunière, Crisp Potato and Leek paired with 2011 Domaine Louis Michel & Fils, Petit Chablis, Chablis
Second Course
Jambon and Gruyère Popover, Smoked Pork Rillette paired with 2011 Vincent Girardin Domaine de la Tour du Bief Close de la Tour, Moulin-a-Vent, Beaujolais
Third Course
Red Wine Braised Venison, Bacon, Champignon and Baby Carrots paired with both the 2011 Domaine Mongeard –Mungeret Les Narbatons Savigny les Beaune, Premier Cru and the 2011 Thibault Liger Belair Nuits-Saint-George La Charmotte, Côte de Nuits
Venison
Fourth Course
Bittersweet Chocolate and Raspberry Clafoutis, White Chocolate Chantilly Cream
I’m a foie gras aficionado and this terrine was sublime, especially paired with the tart cranberries that were a needed contrast to the rich foie and the sweet potato. The dry, mineral bubbly was a wonderful match to the decadent dish.
Chocolate and Raspberry Clafoutis
After the rich amuse bouche, the light, citrusy mussels dish was a smart way for Chef Fiorianti to proceed with the meal. Soon, our table had a sizeable mountain of discarded black shells that spoke volumes about how much our group enjoyed the course. The Petit Chablis with its slightly slate-ish flavors was another solid pairing.
The popover was the lone “okay” dish of the evening. Little more than a ham sandwich. I like ham sandwiches, but this could have been left off the menu…except that it was paired with lively, slightly earthy Gamay, which I’m a fan of. For those who see Beaujolais on a bottle at a wine shop or on a wine list and scurry away, give this type of Beaujolais a chance. Not the fruit bomb Nouveau some uncork in November. By the way, it was clever of John Criscitiello to serve us a Beaujolais on #BeaujolaisDay, I took notice.
The braised venison was the star of the evening, in my opinion, and not only because it was served alongside two different wines. The meat was expertly seared with a gorgeous rare doneness. The pleasantly toothsome carrots and earthy mushrooms were gilded with bacon flavors – stellar dish. The 2011 Domaine Mongeard – Mungeret Premier Cru was the wine of the night.
I often feel dessert is overlooked at tasting dinners but the clafoutis was anything but. The tart chocolate and raspberries were super paired with the Chantilly cream and my last sip of the 2011 La Charmotte.
I was pleased to learn that Satis holds special events like this one often. To stay abreast of all the events presented at Satis, visit the restaurant’s events page, or “like” the Facebook page.
I’m looking forward to returning to Satis for a romantic meal focused around the beautiful cheeses and salumi calling my name from behind the display case, perhaps in the privacy of the bay window in the downstairs dining room.
Satis Bistro 212 Washington Street
Jersey City
(201) 435-5151
Cheers,
Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.
Want to give the gift of a great night out with friends or family? Consider supporting a Garden State restaurant and pick up a gift card or two to one of your favorite eateries. If you need a bit of inspiration, check out the list below, with links to coverage by the Jersey Bites writing team. Mangia!
ATLANTIC CITY Robert’s Steakhouse, 1000 Boardwalk, Atlantic City, 855-500-ROBERTS. Read more here.
ASBURY PARK Cibo e Vino, 603 Mattison Avenue, Asbury Park, 732-576-2200. Read more here. Cubacan, 800 Ocean Ave., Asbury Park, 732-774-3007. Read more here.
Taquitos from Cubacan
Langosta Lounge, 1000 Ocean Ave., Asbury Park, 732-455-3275. Read more here. Porta, 911 Kingsley Street, Asbury Park, 732-776-7661. Read more here.
AVON-BY-THE-SEA Cavé, 515 Sylvania Avenue, Avon-by-the-Sea,732-776-8558. Read more here.
FAIR LAWN The Habit Burger Grill, Promenade Center, 3101 Promenade Blvd., Rt 208 North, Fair Lawn, 201-475-3800. Read more here.
A burger from The Habit Burger Grill in Fairlawn
FRENCHTOWN The Bridge Café, 8 Bridge Street, Frenchtown, 908-996-6040. Read more here.
HACKENSACK Houston’s, One Riverside Square, Hackensack, 201-488-5667. Read more here.
HOBOKEN Little Town NJ, 310 Sinatra Drive, Hoboken, 201-716-7070. Read more here. Matt & Meera, 618 Washington Street, Hoboken, 201-683-9431. Read more here. Otta Strada, 743 Park Avenue, Hoboken, 201-792-8880. Read more here.
KENILWORTH American Melts, 515 Springfield Rd., Kenilworth, 908-591-8885. Read more here.
LONG VALLEY Silver Birch Kitchens, 16 Schooleys Mountain Road, Long Valley, 908- 876-0160. Read more here.
MANALAPAN Bonefish Grill, 55 US 9, Manalapan, 732-431-7608. Read more here.
Wagyu Beef and Ginger Dumplings from the Bonefish Grill
MONTCLAIR DeNovo, 275 Bellevue Ave., Montclair, 973-893-5008. Read more here. Restaurant Blu, 554 Bloomfield Ave., Montclair, 973-509-2202. Read more here. Samba, 7 Park Street, Montclair, 973-744-6764. Read more here. Villalobos, 6 South Fullerton Ave., Montclair, 973-337-6667. Read more here. Vital, 387 Bloomfield Ave., Montclair, 973-655-9500. Read more here.
MOORESTOWN Osteria, Moorestown Mall, 400 New Jersey 38, Moorestown, 856-316-4427. Read more here.
MORRISTOWN Jockey Hollow Bar + Kitchen, 110 South Street, Morristown, 973-644-3180. Read more here. Carlo’s Bakery, 40 Market Street, Morristown, 973-998-7771. Read more here.
NEW BRUNSWICK BurgerFi, 385 George Street, New Brunswick, 732-253-7778. Read more here. Destination Dogs, 101 Patterson Street, New Brunswick, 732-993-1016. Read more here.
OCEAN TOWNSHIP Bistro Rylo, 1801 Highway 35, Ocean Township, 732-508-9686. Read more here.
OLD BRIDGE Heirloom Kitchen, 3853 Route 516, Old Bridge, 732-727-9444. Read more here.
PRINCETON Mistral, 66 Witherspoon Street, Princeton, 609-688-8808. Read more here.
RED BANK Birravino, 183 Riverside Avenue, Red Bank, 732-842-5990. Read more here. Runa Peruvian Cuisine, 110 Monmouth Street, Red Bank, 732-758-8904. Read more here.
Pollo a la Brasa from Runa Peruvian Cuisine
TOMS RIVER Rinn Duin Brewing, 1540 Rt. 37 W, Toms River, 732-569-3261. Read more here.
WHITEHOUSE STATION The Ryland Inn, 111 Old Rt 28, Whitehouse Station, 908-534-4011. Read more here.
WESTWOOD Bibi’z, 284 Center Avenue, Westwood, 201-722-8600. Read more here.
Marina Kennedy is a lifelong resident of New Jersey and delights in cooking and dining out. With a Russian and Italian background, she grew up with parents and grandparents who loved to cook and shared unique family recipes with her. She focuses her articles on delicious, healthy meals and is proud that her four adult children also enjoy cooking. Marina and her husband, Chuck, have had the pleasure of meeting chefs and restaurateurs throughout the metropolitan area and enjoy a wide variety of gourmet cuisine. She looks forward to sharing her culinary experiences with readers of Jersey Bites and looks forward to receiving recommendations and comments from her readers in Somerset County and beyond.
Living just miles away from Newark, EWR is my travel hub and lucky for me, EWR is also a hub for United Airlines. Some of the new dining treats include Little Purse by Chef Dale Talde – a creative dumpling joint, Melange Bakery by Jacques Torres – his chocolate chip cookies are not to be missed, and Salumeria Prima by Chef Elizabeth Faulkner – a chic spot featuring the meats and cheese of NYC’s famous Murray’s.
