Page 113 ⋆ Jersey Bites

Chef Spotlight: David Viana

Veronique @ Food & Wine Chickie

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December 1, 2014

Before becoming executive chef at The Kitchen at Grove Station in Jersey City, Chef David Viana held posts as chef de cuisine and sous chef at several other restaurants in the Garden State. Jersey Bites recently caught up with Chef Viana for this Spotlight, in which he reveals his favorite coffee, an embarrassing—but memorable—moment, and advice for aspiring chefs.

JERSEY BITES: What is your earliest food memory?
CHEF DAVID VIANA: My earliest food memory is my mom teaching me how to make scrambled eggs. I remember loving to whip them until they were frothy and how accomplished I felt. Even at the age of 8, I was already making better scrambled eggs than my mom.

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
There was never an “a-ha” moment, so to speak. After college, I was at Union County Probations and found myself day dreaming about culinary schools. After four months, my criminal justice career ended and my culinary career began.

Any interesting stories about where and with whom you started cooking professionally?
There are always explosive arguments, catastrophic accidents, and even the occasional x-rated happenstance. One particular story that’s of the mild mannered anecdotal variety takes place during my trial at Restaurant David Drake. Chef is an über-talented idol of mine. I started my trial in the early morning and right before the service chef had seen enough and informed me that I could leave if I wanted. I then proceeded to insist that I stay and offered Chef Drake (a one-handed chef) an extra hand. I was mortified and relieved as I thought my stupendous blunder went unnoticed. After service was over chef invited me to sit and discuss the prospects of me working there. He started out by saying—very dryly I might add—”Thanks for the hand.” Ouch!

What is your cooking style?
New American, seasonal, contemporary.

What is the greatest opportunity that has come from cooking?
I spent six months in Europe staging at one of the best restaurants in the world. Traveling is an unknown perk of the profession, and to me, there is no better experience in life than living in another country, experiencing another culture.

What is the most memorable meal you’ve had, what did you eat, and where was it?
I had the privilege of having dinner at the original Bouley.

It’s your last day on earth, what would your final meal be?
That’s a tough question! I’d want to have a meal I’ve never had before. Alinea perhaps.

What is the best advice you have to share with young folks interested in becoming chefs?
Be humble! Work for the best, no matter how little they pay. Learn great habits. Take diligent notes. Read, read, read in your free time. Taste, taste, taste EVERYTHING!

If you could choose to be any food item, what would it be?
An egg! I, like Anthony Bourdain, am an egg slut. There is nothing a runny egg won’t improve. And it’s everywhere. Versatile and essential to so so many things. I’d want to be the omnipotent, all-powerful egg.

What is the one “staple” food you always have in your cupboard at home?
I make my own Piri Piri [a Portuguese hot sauce] at home.

What is your beverage of choice?
Modcup coffee! Extraordinary roasters, with a commitment to freshness. They are vigilant with dating their roasts and never serve a drop that’s not been roasted within 14 days. I’m spoiled by Modcup.

What is your favorite comfort food?
Really bad Chinese takeout! So good.

What New Jersey restaurant do you enjoy dining at, besides your own?
There are a lot of great restaurants in New Jersey. Jersey City alone has three noteworthy restaurants I frequent quite often. Thirty Acres, which put Jersey City on the map, always challenges its diners to think outside the box and then blows up the box with taste explosions. Razza perfected the art of the pizza pie and always uses the freshest local produce. Finally third & vine is the quintessential wine bar: excellent wine and masterful cocktails, all with perfectly prepared bites of food.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
Harry Truman, Marco Pierre White, Walt Disney. I like to surround myself with greatness. All three are astonishing men, visionaries who came from humble beginnings. Each one is representative of things I’m passionate about and the level of greatness anyone can achieve. They are my inspiration and daily reminder of how small things can lead to great ones. Standards, pride, honor, and hard work.

Are you working on any upcoming projects our readers would be interested in learning about?
Just opened The Kitchen at Grove Station. All my time and energy is channeled into every plate and every diner’s experience. Come in and visit! We as a team are truly committed to building something special.

The Kitchen at Grove Station
299 Marin Blvd.
Jersey City

Kitchen at Grove Station, Jersey Bites, Chef David Viana — The Kitchen at Grove Station

Photography courtesy of David Viana.

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.

An Afternoon with Chef Molly

Melissa Beveridge

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November 29, 2014

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Middle Eastern Treats

When I was six years old, an Egyptian family moved in across the street from us. I immediately became friends with Nasser who was my age, and the family was gracious and kind enough to invite me to dinner and introduce me to new foods. One day after school, Nasser’s mom had prepared a treat for us that I had never seen before. They looked like mini burritos, wrapped in leaves.

Since that moment, I’ve had a love affair with stuffed grape leaves, aka dolmades. There’s something about the fresh, tart, meaty flavor that they offer. So when I was recently introduced to a chef who had just moved to New Jersey from Dubai, I jumped at the chance to go over her house and learn what real Middle Eastern cooking looks like.

Amel Attia moved to New Jersey in September, bringing her son and daughter to join her older son, currently a Rutgers student. Attia was born in Egypt and lived in Dubai for the past 17 years as a business development director for the Emirates Post, before pursuing her passion for cooking.

Tired of her position at Emirates Post, Attia decided to enroll in a professional cooking certification course in Dubai, where her instructors introduced her to the intricacies of Italian and French cooking. After she graduated, scoring top marks during her practical, she resigned from her position at the Post and started her own private cooking business. It was called Uzoma, which means ‘feast’ in Arabic. Attia was no stranger to cooking for large groups of people, noting that in Dubai, she regularly cooked for crowds of more than 25 people, just for family get togethers.

Our work station, Jersey Bites — Our work station

However, after moving to the United States, she felt that the name Uzoma wouldn’t translate, and instead started Chef Molly, a nickname she acquired in cooking school. Attia is passionate about sharing traditional Middle Eastern inspired meals to dinner plates throughout New Jersey. She focuses on sharing recipes, teaching others how to cook, and cooking Middle Eastern flavors for small dinner parties.

“We have a lot of spice and a lot of life in our food,” said Attia who showed me how to cook a variety of dishes including Mahshy green cabbage, Mahshy potato, Mahshy green peppers, Babaganoush, goulash, and my personal favorite, grape leaves with a yogurt salad. Mahshy means “stuffed” and according to Attia, is a popular dish using any type of vegetable and then adding a stuffing such as rice and meat.

We sat down at her kitchen table, with bowls of uncooked rice mixtures, one with meat for the grape leaves and one with a variety of herbs for the peppers and cabbage leaves, and began stuffing and rolling. I learned the proper technique for rolling a cabbage and grape leaf (similar to a burrito), and also learned how to layer the rolls in a circle, all the way to the top of the pot, and then after it’s cooked, flip it over to form a beautiful tower of food. (Note that I did not flip the pot, but watched Attia’s precise and very athletic move, which I wish I had filmed!)

Since we were using uncooked rice, we had to make sure that the rolls weren’t completely stuffed, as they would almost double in size when finished. All of the Mahshy dishes were cooked in a broth of tomato sauce over the stove and were ready in 30 minutes. Attia’s daughter got home just in time, helping us dig into the delicious feast that we had prepared. The grape leaves were just as I remembered, fresh and tart, while the goulash became a new favorite dish of mine (and my husband’s).

It was an afternoon of learning how flavors that I can find right in my own supermarket can be transformed into something completely exotic. Contact Chef Molly at 732-500-2373 to set up your own cooking lesson and enjoy the spice of Middle Eastern cuisine at Attia’s home or right in your own kitchen. In the meantime, give this recipe a try!

Beef Goulash

Ingredients

1 tablespoon vegetable oil
2 tablespoons onion (finely chopped)
1 teaspoon garlic (finely chopped)
1 pound ground beef
1 cup milk
1 cup beef broth
2 tablespoons butter
Salt and white pepper, as needed
1 box of phyllo pastry

Directions

Preheat the oven to 350°. Heat the oil and add the chopped onion and garlic until it’s sweet. Add the meat and stir, keeping on medium heat for 15 minutes. Turn off the heat and allow the mixture to cool down. Next, mix the milk, beef broth, and butter till the butter melts. Add salt and white pepper to taste. Grease the bottom of a large baking dish. Start layering half the phyllo sheets in the baking dish, alternating one phyllo sheet with a layer of the milk mixture. Then add the meat mixture and continue layering the phyllo sheets and milk mixture. Add the rest of the milk mixture over the last sheet. Cut the sheets to nice size squares before placing in the warm oven, on the top shelf. Bake until the top is golden and crispy, about 20 to 25 minutes.

After a long day’s work, a Middle Eastern feast with goulash, front and center

Melissa Beveridge is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.

Pirate’s Booty Sets Sail for Thanksgiving

Kerry Brown

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November 25, 2014

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Pirate’s Booty Sets Sail for Thanksgiving

Shhhh…I know a little Thanksgiving secret. It’s not a family recipe for stuffing or green bean casserole, it’s about New York City’s iconic Macy’s Thanksgiving Day Parade. Now that I have your attention, would you believe that the spectacular holiday procession viewed in person by more than three million spectators and on television by more than 50 million more people, actually begins and ends in New Jersey?

That’s right. The eye-catching floats and signature giant character balloons that have razzle-dazzled their way through the streets of Manhattan every Turkey Day since 1924 reside in the Garden State the other 364 days of the year. The show-stealers are designed, built and cared for by a talented and dedicated crew of artists, engineers, animators and crafts-people. The workers toil away all year at the Macy’s Parade Studio, located in the shadow of The Big Apple at an industrial park in Moonachie.

Macy's Parade Studio Vice President John Piper with The Captain — Macy’s Parade Studio Vice President John Piper with the Captain.

Macy’s Parade Studio’s vice president, John Piper, is so enthusiastic about the parade floats and balloons he’s responsible for, that a wellspring of information bubbles and fizzes from him like a bottle of champagne finally free of its cork. The 2014 Macy’s Thanksgiving Day Parade features 16 giant character balloons, 33 smaller novelty balloons and 27 floats. Each is designed, built, refurbished and prepped for the big day at his facility. “We reassemble it all, check it all, make sure all the animation is working, touch up the paint that’s needed. We call it parade prep,” he said.

The process for the next year’s parade starts immediately after the current parade ends. “Every balloon is being prepped (for the next parade) and the new ones are being designed,” Piper explained. “We’re doing both at the same time. We’re prepping old ones and we’re building new ones, so it’s non-stop, it’s just all year long,” he added. “For each balloon we check all of the chambers and check all of the lines. Then we deflate it and actually put vacuums on it and suck out all of the air. Then we fold it up in a very specific way and put it in the container that will be its transport to the parade. Then it is what we call ‘parade ready.’”

“With the floats its the same thing. After each one is checked, it is disassembled in a very specific manner. It’s all tied down and locked and parade ready,” Piper said. This week at the Parade Studio, things like generators, sound systems and battery units are added. “Anything that can’t be prepped too far in advance happens in this last week before the parade. Our countdown is happening now,” he said.

It is mind boggling to consider how the enormous floats on display at the Parade Studio will transform into a compact bundle. The structures can be three stories tall and several lanes of traffic wide when expanded, but collapse to no more than 12 ½-feet tall and eight-feet wide in order to safely travel the tunnel from the New Jersey studio to the Manhattan starting line.

The Pirate's Booty Treasure Hunt float for the Macy's Day Parade — The Pirate’s Booty Treasure Hunt float for the Macy’s Day Parade

With another nod to New Jersey, the Pirate’s Booty Treasure Hunt float is ready to make its parade debut, one of five to do so this year. (Pirate Brands Snacks is a subsidiary of B&G Foods of Parsippany.) “As the grand schooner ship sets sail down the Parade route, millions of fans will join the Pirate’s Booty Pirate and his first mate, Crunchy the Parrot on an incredible holiday treasure hunt,” said Amy Kule, executive producer of the Macy’s Thanksgiving Day Parade. “This wonderful pirate-themed creation is sure to entertain the scores of fans lining the streets of Manhattan and those gathered around television screens nationwide.”

In celebration of its partnership with Macy’s and the introduction of the new float, Pirate’s Booty is offering fans a chance to win a trip for four to New York City to watch the 2015 parade (next year!) live from VIP seating through the “Share Yarrr Thanksgiving Traditions” contest. For more information about the contest, check out the rules here. Entries are accepted through THIS Thanksgiving: November 27, 2014. Good luck!

Kerry Brown Jersey Bites Regional Editor for Burlington County, is a freelance writer who reports on local happenings in education, food, business, features and the arts for several media outlets including South Jersey Local News and Newsworks. At home she enjoys sharing simple but flavor-packed meals, especially from the grill, with her family and friends. Dessert has never been her calling but she recently discovered what could be a signature dish: Meyer lemon icebox pie. When out and about, she’s happy to find herself seated at the bar in some rustic and cozy tavern featuring craft food, craft beer, an amazing selection of wine by the glass and live music.

Sweet Potato Recipes

JerseyBites

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November 24, 2014

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Few things beat a good sweet potato dish. This collection includes past Jersey Bites recipes and other favorites of our writers, past and present. Use one for Thanksgiving, or anytime you need a great side!

Mini Sweet Potato Pies
By Jennifer Miller, founder of MealDiva
“These sweet potato pies can be made for Thanksgiving. I make these sweet potato pies twice a year: on Thanksgiving and for Mardi Gras. They are sweet, simple little bites of sweet potato bliss.”

recipe: sweet potato with caremalized onions and goat cheese — Sweet Potato, Goat Cheese and Caramelized Onions

Sweet Potato, Goat Cheese and Caramelized Onions
Modified by Deborah Smith, founder and owner of Jersey Bites

Sweet Potato Black Bean Burger
By Amy Casey, founder of Amy Casey Cooks
This might be something to consider if you have vegetarian guests coming to dinner.

Sweet Potatoes Candied with Cider
By Deborah Smith, founder of Jersey Bites

Egg Frittata with Sweet Potatoes
By Christine Florio, founder of Fit Soul and Spice

Sweet Potato Casserole Supreme
By Kathleen Mathieu, founder of Food Sharing Network
“The yummy dish was inspired by a recipe given to me by Food Sharing Network contributor Helena Dinis. The substitution of marshmallows occurred to me when I made the casserole for my five-year-old twin granddaughters.”

Gratin of Sweet Potato
Submitted by Maureen Reis
“I love this recipe because it combines sweet and savory, has great texture, looks great finished and is very much a stress-free recipe!”

sweet potato black bean burger — Sweet Potato Black Bean Burger

Sweet Potato, Goat Cheese and Caramelized Onions

Deborah Smith, Executive Editor

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November 23, 2014

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Sweet Potato, Goat Cheese and Caramelized Onions

I was in search of a sweet potato recipe that didn’t taste more like a dessert than a side dish. Since I am a huge fan of goat cheese, this recipe immediately caught my eye. You have two choices when it comes to the final product. I chose to put everything in the food processor and blend until creamy. The original recipe leaves the potatoes in chunks, tossed with the onions and other ingredients. It’s really up to you. If you decide to process until creamy add the 1/4 cup chicken stock or cream to help it reach that creamy consistency.

The original recipe came from Clean Eating Magazine. The recipe here has been slightly modified.

Serves 10

Ingredients

4 lb sweet potatoes, peeled and cut into 1/2 to 3/4 inch thick chunks
2 Tbs olive oil, divided
1/2 tsp plus 1/8 tsp sea salt, divided
Fresh ground black pepper, to taste
Zest of 1 orange
4 Tbs fresh orange juice, divided
1 Tbs raw honey
1 large red onion, thinly sliced
2 tsp fresh thyme leaves, divided
3 oz goat cheese + 2 Tbs, crumbled
1/4 cup toasted walnut pieces
1/4 cup chicken stock or light cream

Instructions

Preheat oven to 425°F.

1. Toss potatoes in a large bowl with olive oil, salt and pepper. Lay out potatoes in single layer on 2 cookie sheets. Roast for 10 minutes.
2. While potatoes are roasting, whisk orange zest, juice and honey in small bowl.
3. Remove potatoes from oven and drizzle with juice mixture. Return potatoes to oven, switching rack positions and roast until potatoes are just ender and lightly browned, 8 to 10 minutes.
4. While potatoes are roasting, heat remaining 1 Tbs. oil in a large skillet on med – low. Add onion and season with remaining 1/8 tsp salt and pepper. Cook, stirring occasionally, until tender, lighly browned and caramelized, 15 to 18 minutes. Prepare through Step 4 up to 24 hours ahead. Cover and refrigerate potatoes and onions in separate containers, then bring to room temperature before proceeding with Step 5
5. When potatoes are done, allow to cool to room temp. Blend onion, thyme, potatoes, goat cheese and chicken stock or cream in food processor until smooth. For step 5 of the original chunky version of this recipe, click here.
6. Top with 2 Tbs. crumbled goat cheese and toasted walnuts and return to the oven to heat for approximatelty 15 minutes.

Owner: Deborah Smith

Launched in 2007, jerseybites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization. She is also a highly sought after speaker on the topic of restaurant marketing, social media and blogging. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com.

Thanksgiving Volunteering/Donation Opportunities

JerseyBites

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November 20, 2014

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Thanksgiving Volunteering/Donation Opportunities

Looking for a place to volunteer or make a donation this holiday season? Check out the list below. And don’t forget that many of these organizations need support year-round, so consider reaching out throughout the rest of the year as well. If you know of an opportunity that’s not included here, please mention it in the comments!

CAMDEN

Battleship New Jersey is hosting a Thanksgiving dinner on Nov. 27 for veterans and is looking for volunteers to donate their time, starting at 10 a.m. The volunteers would assist with the meet and greet. They are also accepting item donations. Battleship New Jersey, 62 Battleship Place, Camden, 866-877-6262.

LAWRENCEVILLE

HomeFront is looking for donations from local families, either online or through a traditional food drive. They are asking for canned vegetables and fruit, boxed mashing potatoes and stuffing, and gift cards for grocery store turkeys (because those don’t go bad!). Drop-off is through Nov. 21. HomeFront, 1880 Princeton Avenue, Lawrenceville, 609-989-9417 ext. 133.

LYNDHURST

Be Fit Boot Camps at VIP Fitness Studio offers a spin on traditional donor incentives by offering a free fitness class to those who give back. Anyone who pre-registers online will be eligible to attend a free fitness class on Thursday, Nov. 20. VIP Fitness Studio, 1000 Wall Street West, Lyndhurst, 201-804-1288.

MORRISTOWN

The Community Soup Kitchen and Outreach Center is requesting volunteers to serve food to the local community. For general information about how to give back, visit their website or Facebook page. Community Soup Kitchen and Outreach Center, 36 South Street, Morristown, 973-267-0709.

NEWTON

Volunteer Kevin Prendergast stacks cases of stuffing, courtesy of Lisa Pachnos from Project Self-Sufficiency — Volunteer Kevin Prendergast stacks cases of stuffing. Photo courtesy of Project Self-Sufficiency

Project Self-Sufficiency organizes a food drive for 200 local families during the holiday season. It is looking for volunteers and donations of mixes, boxes and canned food. Donations can be dropped off through Nov. 24. Project Self-Sufficiency, 127 Mill Street, Newton, 973-940-3500.

NORTH BERGEN

The CFBNJ is looking for volunteers for the WoodCliff Christian Harvest to help out during meal preparation, service and clean up from Monday, Nov. 24 to Thursday, Nov. 27. 7605 Palisade Avenue, North Bergen, 201-869-4555.

STATEWIDE

The Community FoodBank of New Jersey is asking for donations to its Annual Turkey Drive. Volunteers can drop off frozen turkeys from Nov. 22 to Nov. 23 at various collection sites, listed here. Volunteer opportunities at the drive are also available. 908-355-3653 ext. 235.

The New Jersey Volunteer Exchange hosts many volunteer opportunities day-to-day across the state. Visit their Facebook page to learn more.

The New Jersey state government sponsors a “Season of Service,” and gives residents opportunities to give back to their local or statewide community. Their website has a list of many volunteer locations as well.

Intern: Erin Petenko, a Journalism major at Rutgers University, is a native of Edison in Middlesex County. She has a passion for traveling and eating – and combining the two! Her favorite foods include Indian, Thai, and Jersey Shore boardwalk food. Outside of class, she works as editor for Rutgers’ newspaper, The Daily Targum. She would love to continue to share her passion for traveling and exploring both new locales and new dishes beyond college.

Thanksgiving Around New Jersey

Veronique @ Food & Wine Chickie

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November 20, 2014

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If you’re considering a meal out this Thanksgiving, or looking for some catering ideas, check out these options all over the Garden State! Know of another one? Add it to the comments!

Restaurants

ASBURY PARK
McCloone’s Asbury Grille in Asbury Park has a Thanksgiving Day Buffet from 12 p.m. to 7 p.m. for $29.95 per adult and $12.95 per child. Reservations are required. The menu can be found here. 1200 Ocean Avenue, Asbury Park, 732-774-1155.

BELMAR
Kaya’s Kitchen in Belmar is open for Thanksgiving, offering vegan dishes including maple baked “ham,” celebration roast, and candied yams. Call 732-280-1141 for more business hours or to make a reservation. 1000 Main Street, Belmar, 732-280-1141.

ENGLEWOOD CLIFFS
Grissini Restaurant is offering a prix fixe Thanksgiving dinner for $75.00 (kids menu $20). The special menu includes: Choice of one: Squash soup, lasagna, antipasto Italiano, colossal shrimp, 18 month aged Parma Prosciutto & melon, vongole gratinate al forno, baked clams, Caprese Bufala & vine ripe, funghi ripieni, stuffed mushrooms. Choice of one main: Turkey with stuffing, rack of Lamb, sole Marechiaro, fresh ham, ribeye. Sides: Cranberry Sauce, glazed carrots, sweet candy mashed potato. Dessert: Pumpkin Pie. 484 Sylvan Ave. Englewood Cliffs, 201-568-3535.

HADDON HEIGHTS
Elements Cafe in Haddon Heights has a Thanksgiving dinner for four available for takeout for $95. Their menu is here. 517 Station Avenue, Haddon Heights, 856-546-8840.

HAMBURG
Crystal Springs Resort will offer Thanksgiving meals at its various restaurants. 3 Wild Turkey Way, Hamburg, 855-977-6473:

Black Bear Golf Club: Lunch buffet menu ($34.95 for adults, $14 for children 4 to 11 and free for kids under 4) with live entertainment will be served from 11:30 a.m. to 3 p.m. in the Black Bear Ballroom.
Crystal Tavern at the Grand Cascades Lodge: Three-course, prix fixe dinner menu ($48 for adults, $78 with wine pairing and $18 for children’s menu) will be served from 11:30 a.m. to 10 p.m. A regular dinner menu will also be available.
Diamond Ballroom at Minerals Hotel: Buffet meal from 11:30 a.m. to 4 p.m. ($39 for adults, $17 for children 4 to 11 and free for kids under 4).
Emerald Ballroom at the Grand Cascades Lodge: Buffet from 11:30 a.m. to 4:30 p.m. ($44 for adults, $22 for children 4 to 11 and free for kids under 4) with live entertainment.
Springs Bistro at the Grand Cascades Lodge: Four-course, prix fixe dinner from 5 p.m. to 10 p.m. ($55 for adults, $85 with wine pairings and $18 for children). Regular dinner menu will also be available.

HO-HO-KUS
Ho-Ho-Kus Inn & Tavern will serve a traditional three-course turkey dinner with all the fixings for $35 and $15 for children under 12. An a la carte Fall menu will also be available from 2 p.m. to 7 p.m. One East Franklin Turnpike, Ho-Ho-Kus, 201-445-4115.

LONG BRANCH
McCloone’s Pier House in Long Branch is offering a Thanksgiving Dinner Buffet from 12 p.m. – 8 p.m. in the Atlantic Room for $39.95 per adult and $12.95 per child. An a la carte dinner menu will be available in the main dining room. One Ocean Avenue, Long Branch, 732-923.1006.

MARLTON
Scaturro’s in Marlton has a Thanksgiving to go menu. It feeds 8-10 people for $219. 841 South Route 73, Marlton, 856-985-4560.

MEDFORD
Braddock’s Tavern in Medford has both a Thanksgiving buffet menu and a sit-down dinner available at the restaurant on Thanksgiving. 39 South Main Street, Medford, 609-654-1604.

MONTCLAIR
Fricassée is offering a four-course meal ($45). 6 Park St, Montclair, 973-744-2191.

MORRISTOWN
Blue Morel restaurant at the Westin Governor Morris in Morristown will be serving a Thanksgiving meal on Nov. 27 from 1 p.m. to 9 p.m. The three-course menu with multiple options (both traditional and non-traditional) is $59 and $29 for children 11 (and under). 2 Whippany Road, Morristown, 973-451-2619.

PARAMUS
Chakra will offer a three-course menu from 12:30 p.m. to 7 p.m. for $48 (plus tax and gratuity) and a children’s a la carte menu. Chef Thomas Ciszak will present guests with a free pumpkin pie to enjoy at home. 144 W. State Route 4, Paramus, 201-556-1530.

PRINCETON
Agricola will offer a four-course Thanksgiving meal ($65 for adults, plus tax and gratuity and $35 for children 12 and under) 11 Witherspoon Street, Princeton, 609-921-2798.

RANDOLPH
Morris Tap & Grill is offering a traditional, family-style Thanksgiving dinner from 12 p.m. to 6 p.m. $34 for adults and $15 for children under 12. 500 Route 10 West, Randolph, 973-891-1776.

RUMSON
David Burke Fromagerie is serving a three-course, prix fixe menu ($85 for adults and $35 for children, plus tax and gratuity) from 12 p.m. to 8 p.m. 26 Ridge Road, Rumson, 732-842-8088.

Catering

DENVILLE
Denville Meat Shop is taking holiday orders (sold out for turkeys and ham) for its popular side dishes. 28 Diamond Spring Road, Denville, 862-209-4088.

HOBOKEN
Anthony David’s is once again giving customers the chance to relax & play the Thanksgiving host, while Anthony David’s does all the work. Complete Thanksgiving dinners, turkeys, sides, pies and hors d’oeuvres are all available to order. Orders must be placed by November 24th at 11:00am. Pick up at Anthony David’s Thanksgiving morning by 11:00 a.m. 953 Bloomfield Street, Hoboken, 201-222-8399.

MONTCLAIR
Escape is taking catering orders for its popular side dishes like cheesy grits, mac & cheese and roasted Brussels sprouts. Not into traditional turkey? Escape offers tasty BBQ catering options. Call for a custom order. 345 Bloomfield Avenue, Montclair, 973-744-0712.

RUMSON
David Burke Fromagerie is offering all-inclusive meals with everything from soup to cranberry sauce, turkey to pecan pie. Take-home meals come in two size options: one for a family of up to 6 ($300) and one for 8 – 10 ($500). 26 Ridge Road, Rumson, 732-842-8088.

Thanksgiving Wine Picks

Amanti Vino (30 Church S., Montclair, 973-509-9463) understands Thanksgiving can be a confusing for wine drinkers. With a variety of dishes being served, picking the right wines can be overwhelming. One tip the popular Montclair wine shop offers is… PAIR WITH THE SPICES!

Some Amanti Vino wine recommendations:

Sparkling:
Mas de Daumas Gassac Frizzant Rose – $24.99

White:
2013 San Pietro Alto Adige Riesling – $19.99
2013 Francesco Rinaldi Gavi Vecchie Vigne – $21.99

Red:
2011 Poggio Nardone “Rivus” Toscana Rosso – $15.99
2012 Trousse Chemise Willamette Valley Pinot Noir – $27.99

Thanks to Veronique Deblois for the northern NJ and wine info, and Melissa Beveridge and Beth Christian for central and southern NJ.

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.

Melissa Beveridge is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected].

Jersey Bites Presents the Best of…Pie!

Veronique @ Food & Wine Chickie

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November 19, 2014

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Jersey Bites is looking for the best of bakeries, shops, cafés, diners, and restaurants serving the Garden State’s most delicious dishes within certain categories. And we’re starting with pie!

Please provide the business name/city of your favorite place to get pie in New Jersey by December 6, 2014, by…

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In early December, we’ll share our first “Best Of” list in this delicious series!

Matt & Meera in Hoboken

Karin Nastawa Ruffini

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November 17, 2014

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Fresh Flavors

My first encounter with Indian cuisine was on a plane. Airplane food: take a perfectly good dish and let it sit for hours in those warmers and it will ruin just about anything. I thought I didn’t care for the flavors. Over the past few years, though, I’ve completely changed my mind. Now I can’t get enough of the spices – curry, coriander, cinnamon, cloves, mint.

I had my usual one or two Indian restaurant staples in Hoboken, but when Matt & Meera moved in to town, they completely turned the table on Indian cuisine. First, they go beyond the traditional style dishes – masala chips? Naan pizza? Chicken tikka sandwich? They have successfully created some inventive and delicious fusion dishes. Second, their menu choices are lighter. You won’t find heavy sauces and thick bean stews. The tandoori grill options feature options like sea bass, lamb, salmon or chicken, paired with seasoned rice and a light mango salad on the side. And they have a great selection of salads topped with a mint vinaigrette so delicious you’ll want some to take home.

My fiancé, Nick, and I have been enjoying the food at Matt & Meera for several months now. Our third floor walkup doesn’t really allow for a grill, but we still crave the charred, toasty flavors you can’t get any other way. An old college friend was in town recently, considering a move to Hoboken, and we invited him and his wife to join us at Matt & Meera. It’s located in the heart of Hoboken, with affordable prices and it’s a BYO. We’re trying to sell them on moving here, so we wanted to make sure we picked out a good spot.

Melissa and Ray, our prospective movers, decided to start with a few dosas. Melissa, who has had her share of dosas, was impressed with how light and not-greasy they were. Nick and I shared the mango salad as a starter. The tender, tangy shreds of mango were perfect.

Butter chicken and chili naan pizza, Matt & Meera, Jersey Bites — Butter chicken and chili naan pizza

For entrees, Melissa and Ray shared a few Kati rolls. (“Wow, these are huge!” said Melissa when they arrived.) Nick and I shared the lamb kebab—perfectly cooked and lightly spiced chunks of lamb—and the butter chicken and chili naan pizza. An incredible combination. We all ate until we were stuffed. Thefood was just a wonderful as I had expected it to be.

As always we had a great meal at Matt & Meera. One observation is that since our first visit, service has been slower. I certainly don’t want to be rushed through dinner, but there have been times when we’ve wondered if our server took off for the night. But if it’s a nice night and you want to enjoy the busy Washington Street scene, this is just the place to do it.

Matt & Meera
618 Washington Street
Hoboken
201-683-9431

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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.

Food Stylist: A Profile of Amanda Heckert

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Rachel Bozek

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November 14, 2014

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We can time travel in our minds and imagine Amanda Heckert’s childhood home, her great grandmother and grandmother cooking a feast for the family that usually turned into a five-course meal. The aroma of those freshly cooked farm-grown ingredients that reached the nearby neighbors. It smells like holiday. These were Heckert’s first memories of food and…

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Houston’s in Hackensack

Lisa Pisano

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November 10, 2014

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Delivering Consistency and Class

There’s something to be said for a restaurant that delivers excellent food, service and atmosphere consistently.

Sure, there are neighborhood restaurants, chain establishments and first-class gourmand haunts that we each may call a “favorite.” But let’s face it—even our favorite spot has a bad day sometimes.

An absent-minded server.

A dish that’s just “off.”

A table next to us that should’ve been bussed twenty minutes ago.

In my 10+ years dining at Houston’s Shops at Riverside Location in Hackensack, I can honestly say that it’s perhaps the most consistent restaurant I’ve visited.

My favorite dishes are consistently on the menu. No wacky reformats or realignments of flavors or assortments.

The service is on-point with not one, but several servers, zipping their way around the dark restaurant with ease and purpose. Consistently.

And over the years, Houston’s has served as the perfect spot for dinner with friends, a client lunch or a date night with the husband.

Which was exactly what it was on a recent Friday night, when my husband and I had the chance to enjoy the Fall menu, which of course, included all of our favorites with a few seasonal enhancements like the rosemary Focaccia bread and emerald kale salad.

Nice Little House Salad, Houston's, Jersey Bites — Nice Little House Salad

I was really happy to see the addition of the Nice Little House Salad that consisted of mixed greens, yellow beets and goat cheese tossed in a light vinaigrette. Since I knew I’d be ordering the barbecue pork ribs, it made for a nice little starter, living up to its name. (Note: I would be remiss to not mention my usual go-to starter is the Chicago Style Spinach Dip which is served with salsa and sour cream – it’s been on the menu as long as I’ve been dining at Houston’s and is a must-get whenever I dine there with my girlfriends.)

My husband ordered his personal Houston’s favorite for his dinner: the Hawaiian rib-eye and started with the soup special: a clam chowder.

Our meals were each accompanied by a glass of pinot noir from Houston’s extensive wine list (which was also recently featured in the Wall Street Journal).

And I did something that I’ve NEVER done in my history of dining at Houston’s: I ordered dessert. The choices that evening included a nut brownie or a hot fudge sundae, so I opted for the latter.

Hot fudge sundae, Houston's, Jersey Bites — Hot fudge sundae

Our waiter, Peter, was a familiar face to us, and he’s worked with the Hillstone Group for more than seven years. He was friendly, knowledgable and a delight to speak with throughout our leisurely meal.

Those who have been dining at Houston’s for years know that it’s worth the “wait.” The wait, being the extensive time it takes to get a table during peak hours.

Well, some good news: the wait, for the most part, is over.

Houston’s is now taking reservations for groups of four or less. Management tells me that this is a first for the restaurant, and should eliminate long waits for many people. Reservations can be made through the Hillstone.com website, Urbanspoon.com or by calling the restaurant directly.

Houston’s
One Riverside Square
Hackensack
201-488-5667

Lisa Pisano is a Bergen-county based lifestyle blogger, PR/Social Media consultant and content director. Her love and appreciation of food began at an early age, in the kitchen of her Italian-American home, and then extended to a fascination and enjoyment of all things foodie as an adult. Food is very much a central part of Lisa’s personal life — from partaking in culinary vacations and walking tours to dining throughout the NY/NJ Metro Area and developing original recipes. Professionally, she’s worked as the first in-house PR Manager of Manhattan’s Institute of Culinary Education and has provided consulting and content creation to food websites and restaurants. Lisa brings her passion for food, fashion, family and pop culture to life through her blog, mom a la mode. Follow Lisa on Twitter @momalamode and onFacebook.com/momalamode.

Samba in Montclair

Terry Krongold

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November 9, 2014

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I recently took a spur-of-the-moment trip to Brazil. Without having to dig out my passport, pack a bag, or exchange currency. How did I do that? Well, I was invited to visit Montclair’s only Brazilian restaurant, Samba.

Owned by Ilson Goncalves, a native of Brazil, Samba recently welcomed a new chef and new menu. Chef Roberto Carnero, a graduate of the International Culinary Center in NYC, took over the kitchen in March, and has transformed the menu into a delicious, virtual trip to Brazil.

Chef Carnero offered one of his signature dishes, butternut squash soup with shrimp. Presented in the hollowed-out squash, the soup was luxurious and the shrimp were perfectly cooked. I scraped up every bit of the squash to make sure I didn’t miss one delightful mouthful.

One of Brazil’s traditional dishes has been transported to north Jersey with Chef Carnero’s bolinho de mandioca. Lovely little pastries made with yucca and filled with dried beef and more of that fabulous butternut squash. This was followed by a roasted beet salad topped with strawberries and creamy goat cheese.

The main act was Chef Carnero’s tender skirt steak served with roasted cauliflower and farofa (toasted yucca flour). Make sure you try farofa when you visit. This side dish reminded me of polenta, and had a tender nuttiness that I loved. Because farofa does not seem to be well known here, I asked the chef about this dish. “Through my research many restaurants use only the southern farafo,” he said. “I personally like the northern farofa. I like the texture. We use a Brazilian purveyor from the ironbound section of Newark. Preparing the farofa is tricky as the more milled southern farofa can burn quickly, which obviously changes the flavor. We bloom garlic and onion until it browns but doesn’t caramelize, adding saffron when the time is right. We then add the raw farofa until it’s cooked. If it not cooked, you get that raw chalky taste in your mouth.”

Two terrific desserts completed my little weekday visit to Brazil, a luscious mango mousse, and a flourless yucca-coconut cake with dulce de leche and passion fruit sauce.

Carrot cake with Brazilian chocolate ganache

Samba’s warm, casual interior invites you to linger awhile, and candles and wall sconces provide a romantic atmosphere. I understand there is a lovely outdoor patio that I look forward to enjoying next summer. But I don’t think I will wait that long to return to Samba. Chef Carnero’s inventive Brazilian-inspired cuisine in nearby Montclair may just satisfy my culinary wanderlust.

Samba
7 Park Street
Montclair
973-744-6764
Serving lunch and dinner Monday through Saturday. BYO.
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Terry Krongold is a life-long, passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

Jersey Bites

Chef Spotlight: David Viana

An Afternoon with Chef Molly

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Sweet Potato Recipes

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Thanksgiving Volunteering/Donation Opportunities

Thanksgiving Around New Jersey

Jersey Bites Presents the Best of…Pie!

Matt & Meera in Hoboken

Food Stylist: A Profile of Amanda Heckert

Houston’s in Hackensack

Samba in Montclair

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