National Deviled Egg Day is upon us, and we have a few ways to spice up your deviled egg approach this holiday season.
For starters, our friends at Colman’s Mustard shared this home-cook-friendly recipe for deviled eggs.
Colman’s Deviled Eggs
These spicy appetizers are perfect to serve with a casual brunch or even a picnic. For an even spicier recipe, add a teaspoon or two of habanero hot sauce.
Ingredients: 6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon grated onion
2 tablespoons Colman’s Original Prepared Mustard
Salt and pepper, to taste
Directions:
Cut the eggs lengthwise in half. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork and add the mayonnaise, onion and the Colman’s Original Prepared Mustard and mix well. Add salt and pepper to taste. Divide the filling among the egg halves, mounding it slightly. Garnish with dried pepper flakes or paprika powder. Arrange the eggs on a platter, cover, and refrigerate.
Yield: 3 servings Heat Scale: Mild
And here are just a few other deviled egg recipes from Jersey Bites’ recipe libray.
Veronique Deblois “I love pork belly and when I was planning a dinner party where deviled eggs would be served, I thought – pork belly would just take my plain deviled eggs to the next level! They indeed did and my guests ate them up, pun intended. Very simple dish to prepare in advanced, especially the pork belly and the boiling of the eggs.” Click here for recipe.
Kathy Mathieu “I’ve always loved (to eat and serve) a nice deviled egg on the side – tastes good, goes down easy. Last summer, I thought I’d up the ante and the heat by creating this less-humble version, which makes a Cobb salad even better.” Click here for recipe.
Eggcellent Eggs Come on now, did you really think you were going to make it through this post without seeing “eggcellent”? Here’s a roundup we did in 2013, and several styles of eggs are represented, including some fun Fourth-of-July-Deviled Eggs (great for any day). Why not? Click here for recipes.
Most parents tell their kids to stop playing so many video games, or perhaps to stop squabbling with their siblings. Interior designer Ashley Rose’s mom used to tell 10-year-old Ashley to stop moving the furniture around their Nutley living room. Little did the Rose family know that they were actually witnessing a budding interior designer figuring out her craft.
Interior designer Ashley Rose with her brother, Villalobos owner and chef, Adam Rose.
Fast forward to 2014, where this graduate of the New York School of Interior Design is the real deal. Her brother, Chef Adam Rose, and his business partner, VJ Moscaritola (owner/creative director of Gumdrop Hairdressing, also in Montclair), opened Villalobos in Montclair in August, and Ashley brought her design talent to the table. Actually, she brought her talent to all of the tables. And more.
From the first discussions of what the general look of Villalobos would be to the most recent, minute details, Ashley Rose was on the case. A true appreciation for the art and culture of Oaxaca, Mexico, permeates the South Fullerton Avenue eatery, and many of the items around Villalobos come straight from Oaxaca. Other items are locally sourced or from interesting, sustainably-minded businesses. The thoughtful cross-section of industrial, rustic, Oaxacan, and reclaimed items sets this restaurant apart from most, creating an atmosphere that’s at once relaxing and stimulating.
And it seemed only fitting to discuss the restaurant’s design today—November 1—the Day of the Dead. “El Dia de los Muertos, aka Day of the Dead, is an important holiday in Mexico,” Rose says. “It reminds us to celebrate the lives and love we are surrounded by every day. Villalobos is the start of a new chapter for our family and our careers. I am so happy to share the design and culture that has been put into this space.”
Speaking of the space, Rose took me for a tour around Villalobos, sharing the stories of the items that help bring the eatery to life.
The ceiling beams, back wall and the space below the bar (which the very hands-on Rose grouted herself) are all made from reclaimed barn wood from Real Antique Wood in Irvington. “They have a huge warehouse where they store wood from old barns,” explains Rose. “We were able to pick out every color and slab we wanted and give old items new life.”
The tabletops are also reclaimed wood, from various locales around the world, and the table bases are from Brooklyn-based shop from the source.
The most interesting spot in the restaurant, to me, and the inspiration for this article, is the homemade shelving unit on the main wall near the entrance (pictured above). This piece houses Oaxacan pottery, photos from Oaxaca, some of Chef Adam’s favorite cookbooks, and even a few old-school baby blocks—a contribution from the Roses’ proud mom. You’ll also find mason jars filled with beautiful Mexican chiles, but Rose warns, “You can’t open them or they’ll burn your face. They’re really serious chiles.”
Local graffiti artists created this larger-than-life mural, which hides on the back wall near the restrooms. At the opening back in August, Chef Adam Rose explained that Villalobos translates to “house of wolves.”
The design process took several months, and was done on a budget. And while Rose was at the helm, she was certainly not alone in the effort to make the Villalobos space what is today. “We have an artistic crew here, so it was cool to get everyone’s ideas,” she says proudly. “And our partner, VJ Moscaritola, offered a lot of help and insight as well.”
When I ask her if there were any arguments as the plans came together, Rose says that everyone really was on the same page along the way. She goes on to say, “It was such a family project, and Villalobos is like home for us.” Of course, the ideas just keep coming, so when I ask Rose if the restaurant’s design is complete, it comes as no surprise to hear her exclaim, “Never!”
Villalobos 6 South Fullerton Ave.
Montclair
973-337-6667
Closed Mondays
Red cooler photo courtesy of Chelo Keys. All others courtesy of Ashley Rose. Ashley Rose can be reached at ashleyarosedesigns@gmail.
Editor: 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 work, including trivia writing for audiences of all ages, kid-friendly content, marketing research, and of course, writing for and editing 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.
From its beginnings in 2009, the Jersey Shore Restaurant Week has offered Jersey residents some of the best options in high-quality food for affordable prices.
And this year, it expands on that offer with a record number of participating restaurants who will offer reduced prices from Nov. 7 to 16. They have 86 options that are serving special meals for either $20.14 or $30.14, including locations like Cibo e Vino in Asbury Park, Irish Rail in Manasquan and Doolan’s Shore Club in Spring Lake Heights.
Along with daily deals, the week is peppered with events, like the ones listed below:
Thursday, Nov. 6: The Big Band Bash is a throwback to the 40’s with classic cocktails, hors d’ouevres and dancing to the Big Band sounds of the Jazz Lobsters. The Breakers Hotel, Spring Lake. 6:30-9:00 p.m. $45
Sunday, Nov. 9: Top bartenders compete at the “Great Jersey Shore Martini Contest” for the title of “Best Martini at the Shore.” There will be top notch martinis and savory bites for guests. The Mill, Spring Lake Heights. 1:00pm-4:00 p.m. $30
Wednesday, Nov. 12: At “Eat, Drink, Indulge: Bourbon,” sample some of the country’s best whiskey with a complimentary buffet and live music. Langosta Lounge, Asbury Park. 7:00-9:00 p.m. $30
Friday, Nov. 14: For the last night of La Dolce Vita’s seasonal liquor license, enjoy the restaurant’s Jersey Shore Restaurant Week menu and fine wines at half price. La Dolce Vita, Belmar. Reservations
Saturday, Nov. 15: For “Burgers, Bloodies and Brews,” guests can choose from three kinds of burger, beer and bloody choices at a great price. Harpoon Willy’s, Manasquan. 12 p.m.
Saturday and Sunday, Nov. 15-16: Jersey Shore Restaurant Week patrons will receive 10% off tickets to Camelot at the Two River Theater in Red Bank.
Showtimes: 8:00pm Saturday and 3:00pm on Sunday. Use Promo Code: JSRW. Tickets
Sunday, Nov. 16: Vic Rallo, host of “Eat, Drink, Italy,” presents “Wines, Cheeses and Pastas of Italy,” featuring more than 50 wines and delicious cheeses and pastas. Tickets are $45.
From last year’s “Dream Dinner” event.
Jim Flynn, chair of the weeklong event, said this week is a great opportunity for people to “go beyond their normal five-mile radius and try new restaurants.”
“It is also a chance to sample meals from restaurants they may have perceived as ‘too expensive.’ For the restaurants, Restaurant Week comes at traditionally slow periods of the year, so it is a great business booster in a slow time period,” he said.
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 an 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.
Who doesn’t love a good cocktail hour? The drinks are flowing, conversation is buzzing and servers wander by with enticing trays of food. Nailing this important hour between ceremony and reception is a must to keep your guests happy. Wedding guests look for a wide variety of bites to nibble on with their drinks, and waiting in line is a major turnoff. As a recent wedding guest at Eagle Ridge Golf Club in Lakewood, a prime venue for wedding receptions in Ocean County, I was pleased to find that they were right on point with their food and service.
Eagle Ridge’s hors d’oeuvres are portable, flavorful and just enough to satiate. (Is it really necessary to have features like carving stations at cocktail hour? Personally, I don’t think so.) A Goldilocks-worthy happy medium between cheese and crackers and a full buffet, it was just right. There were a few stations set up around the room and a number of passed hors d’oeuvres. These included an ice sculpture (which never seems to go out of style) displaying shrimp and crab claws, trays filled with sausage-stuffed mushrooms, meatballs, grilled vegetables with syrupy balsamic sauce, a pasta station, brie en croute, crab cakes, tuna sashimi, fried goat cheese and lamb chops.
The standout dishes were the bite-sized crab cakes with spicy remoulade sauce and the lamb “lollipops” with basil-mint pesto. The crab cakes were flaky and full of sweet crab meat, not just breading. The lamb was juicy and rich, cooked to a perfect medium, offset by the refreshingly herbaceous pesto. The most popular dish was, surprisingly, the pasta.
The pasta station
A “pastabilities” type of concept, guests could choose from different precooked pastas, sauces and toppings and watch while the chef prepared it on his table-top stove. More of an entertainment value in its novelty, it was nevertheless a good option for people wanting something more substantial before dinner (carb-loading is a wise option at an open bar!).
Dinner was served traditional sit-down style, with a breadstick-and-fried-mozzarella-adorned salad, and options of filet mignon, salmon and a vegetarian vegetable stack. Everything came out hot and not overdone—a feat when serving more than 100 people at the same time! The filet was cooked a perfect medium and the salmon was flaky, though guests agreed the garlic mashed potatoes stole the show on both plates, and the eggplant and mushroom stack was swimming deliciously in melted mozzarella and balsamic.
The quality of food was only enhanced by the staff. They were friendly, organized and served everything with a smile. It’s no wonder Eagle Ridge has won numerous awards, including Wedding Wire’s Couples Choice Award 2014, Wedding Wire’s Bride’s Choice Award 2011 and 2013, The Knot’s Best of Weddings 2010 and 2013 Pick, and Bride’s Choice Award’s 2010. They’ve also been featured on TLC’s Say Yes to the Dress and Cake Boss.
Visit their website for information on wedding packages and testimonials.
Family-owned Pastosa Ravioli is beloved in Brooklyn, where its first store opened in 1966. Since then, the family has opened locations throughout the metropolitan area, with the only other New Jersey store located in Manalapan. The Cranford location opened in August and since then, Pastosa Ravioli has welcomed a steady stream of customers attracted by the high quality food, friendly service, and reasonable prices. For anyone who’s stumped about what to cook for dinner that night, Pastosa is a lifesaver.
The manager of the Cranford location, Vinny Vallely, has been an employee for 15 years, since he was in high school. Vinny and his brother Bill approached the company about expanding the business to Cranford as they have family in town and felt it would be the perfect location for Pastosa’s next store. They singled out the small-town feel of Cranford, as well as its walkability.
The company carries not only fresh pasta such as ravioli, stuffed shells, and manicotti, but also numerous products imported from Italy like canned tomatoes, olive oil, cookies, and vinegar. The store also has a stellar meat selection, offers everything from chicken to steak to sausage. Pastosa offers a selection of prepared foods including lasagna, eggplant parmesan, and grilled vegetables—all great options to pick up on your way home from work. The most popular items at Pastosa include their ravioli (of course), fresh mozzarella, homemade sausage, olive oil, and vinegar. The menu also changes seasonally, and foods like pumpkin ravioli, soups, and prime rib are making their appearance now as the weather turns cooler. Anthony Ajello, a third-generation member of the founding family, has made multiple trips to Italy to source the goods they sell as well as to make sure the quality is up to their standards.
The family behind Pastosa places a big emphasis on providing its customers with the highest quality goods. Anthony loves talking to the customers and works behind the counter frequently. He firmly believes that if you don’t wake up and want to go to work each day then you’re wasting your time. The family—and the employees they hire—have a true love for what they do. Anthony made a point of saying that the Cranford location offers the same experience as other Pastosa stores with respect to fair prices and excellent quality. Great food, good prices, a loyal following—what more could you ask for?
Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.
Forks & Corks promises to be an epic evening for anyone who is a fan of the edible arts and offers an exciting glimpse of the delectable options in the Jersey Shore area! It should be noted that all funds raised will support the Algonquin Arts Theatre’s educational programs and performances. All attendees must be 21 years or older.
Here are profiles of just a few of the nearly 30 vendors who will be serving up their best bites on November 17.
rook Coffee
rook Coffee: A visionary coffee company complete with multiple coffee bars throughout New Jersey, a roastery and distribution center, a bottled cold brew business and an online retail business that serves New Orleans-style cold brew, which is a blend of fresh roasted dark coffee and chicory.
East Coast Beer Co.
East Coast Beer Co.: Brian and Merk were high school buddies—Class of 1991 to be exact. They went on to attend the same college and attain similar careers. Their jobs in high-tech enabled them to enjoy quite a lot of travel both domestically and internationally, and they were able to see many cool places. Best of all they got to take in a lot of the local customs and cuisine, namely the local beer.
It was on one particular flight in early 2007 that Merk began reading the book Beer School, by Brooklyn Brewery co-founders Steve Hindy and Tom Potter. By the time this flight had landed Merk had decided that it was his destiny to establish a Beer Company at the Jersey Shore and help create an identifiable style to call its own. He immediately brought the idea to longtime friend Brian and together they established East Coast Beer Co. The next 2+ years were spent brewing, writing business plans and garnering local support. In November of 2009 they quit their current jobs and started up East Coast Beer Co. full time. Along with the support of some very talented and dedicated individuals, they released their first brew, Beach Haus® Classic American Pilsner in Summer 2010.
This unique pre-Prohibition, American-style Pilsner was once prevalent throughout the American brewing landscape, and the boys were proud to bring it back. Beach Haus Classic American Pilsner is made purely of ingredients found in America, just as the early style demanded. They took great care in selecting and using hops and malts native only to America. Smooth, golden and full bodied – it’s a New American Classic.”
Exclusiv Vodka: Born in the Ukraine region of the former USSR, Serge Chistov moved with his family to Moscow when he was seven years old. Even as a young boy, Chistov dreamed of one day moving to America. Just over a decade later, Chistov and his wife fled a collapsing Soviet Union for Israel, one of the few places the Soviets had approved for emigration. “We had to surrender our passports at the border, effectively giving up our citizenship,” Chistov said. “They let us take $300.00. My wife was eight-and-a-half months pregnant and we were going to a land whose language we didn’t speak and whose culture we didn’t know. We knew no one there and it was a frightening time.” After a few years and more political turmoil in the region, Chistov and his young family finally reached the U.S., settling in New Jersey, where they already had family and friends. Chistov established a career as a financial advisor, and during this time he began to formulate the concept that would eventually lead to Exclusiv Vodka.
McLoone’s Pier House’s Executive Chef, Joe Racioppi
Since 2006, Chistov has worked tirelessly and almost singlehandedly to bring Exclusiv Vodka to the U.S. “We really want to deliver the best value possible to the American consumer,” he said. To that end, Exclusiv has not relied on celebrity endorsements or a even a more traditional marketing campaign. “We’ve streamlined the manufacturing process and have eliminated non-essential pieces in the distribution chain,” he said.“We have put that money back into the quality of the product. Our goal is to over-deliver on value compared to other products on the shelf.” To date, this strategy has brought Exclusiv Vodka to the forefront of the sprits industry. Many awards have been bestowed for our classic taste that is economically friendly.
McLoone’s Pier House’s Executive Chef Joe Racioppi takes his vast culinary experience and pride into preparing some of the most scrumptious of dishes at the Jersey Shore. While the menu offers American cuisine, Chef Joe is most famous for his Crab Cake with broccoli slaw. Racioppi is a graduate of Culinary Institute of American and former owner of Racioppi’s Kitchen in Red Bank.
Ticket Information – Buy Now
Download the Flyer (PDF)
Before Nov. 1: $65 per person After Nov. 1: $75 per person
VIP Table Sponsor: $700 (Includes reserved table seating for 10 and special commemorative gift for each guest. Limited quantity of tables available. Reserve yours today!)
Location: The Mill, 101 Old Mill Rd, Spring Lake Heights, NJ 07762 Date: Monday, Nov. 17 Time: 6 to 9 p.m. Entertainment: The Paul Marino Band and The Joey Evans Band Dress: Business attire Sponsored by: Jersey Bites
Confirmed Vendors:
Bacchus School of Winemaking, Toms River
Beach Haus Beer, Belmar
Blend on Main, Manasquan
Brandl, Belmar
Cave, A Paleo Eatery, Avon
Chocolate Bar, Manasquan
The Committed Pig, Manasquan
Domenico Wineries, San Carlos, CA
Doolan’s Shore Club, Spring Lake
Exclusiv Vodka
Fratello’s Restaurant and Lounge, Sea Girt
Gloria J. Wineries, San Carlos, Calif.
Jersey Grille, Manasquan
Kaya’s Kitchen, Belmar
Krave Spirits
Langosta Lounge, Asbury Park
McLoone’s Restaurants: located throughout New Jersey
The Mill, Spring Lake Heights
My French Chef, Howell
Remington’s, Manasquan
rook coffee, located throughout Monmouth County
Scarborough Fair, Sea Girt
Shore Point Distributing Company, Freehold
Spirit of 76 Wines and Liquors, Manasquan
Sweet Tease, Manasquan and Belmar
Toast, Asbury Park
The Turning Point: locations throughout New Jersey
Walking around downtown Asbury Park is an amazing treat. On one of my daily walks when I strolled down Cookman Avenue and saw that there was a pizza place coming in, I immediately started googling who was joining the growing list of eclectic restaurants. Google provided me with all the buzz on Talula’s, which looks to be way more than your average pizza restaurant.
I started following the eatery’s Instagram page (@Talulasdtap) and immediately my stomach began grumbling. The page is chockfull of tasty looking dishes such as homemade bread, kale salads with roasted delicata, and gnocchi arrabiata. Seriously, I can’t wait for these ladies and gents to open their doors so I can try everything!
Chefs and owners Steve Mignogna and Shanti Church came to Asbury Park with corporate jobs. Church had previously worked for companies such as Nike and Zico, but her love of food inspired her to pursue baking. Soon after, she cultivated her skills at Saltie in Brooklyn. As the youngest of 12 children, she’s bringing the communal feeling back to Asbury by showcasing local seasonal foods from local farmers.
Mignogna is also passionate about sustainability. Having a mechanical engineering degree from the University of Pennsylvania, he turned his passion for cuisine into developing and executing recipes made with a foundation of fresh ingredients.
Are you in love yet? I am. Josh Stewart, who honed his French artisan bread baking skills in some of the most acclaimed boulangeries including Bread Lounge in Los Angeles and Bien Cut in Brooklyn, joins Church and Mignogna as the head baker.
And rounding out the crew might be the most important part of Talula’s: the oven. Taking a cue from their own wood burning oven at home, Talula’s Woodstone gas-fired oven—with a vaulted ceiling- “lies at the heart of Talula’s, and the homespun spirit of the wood-burning oven resonates through the restaurant’s atmosphere.” Long, white oak communal tables with silver-veined soapstone bar counters surround the hearth, creating a warm, inviting vibe.
Talula’s is expected to open in early November and will offer specialties such as their in-house sourdough breads (made with organic and locally sourced grains from a mill in upstate New York and pure water from their customer filtration system), pizzas topped with seasonal accompaniments, handmade pastas, and a small dessert menu featuring house made ice cream. There will also be plenty of options for vegan, gluten-free and vegetarian diners. The bar will feature domestic bottles, as well as six craft beers on tap, two house wines, and a small crafted cocktail menu.
There’s just one thing wrong with Talula’s: it hasn’t opened yet!
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.
Tracie Orsi-Godier of Ragin’ Cajun in Belmar has been a fixture in the Belmar community for the past 21 years. She was there during the aftermath of Hurricane Sandy, serving countless meals in Belmar. Orsi-Godier put together “Stone Soup” during that difficult time, putting others first, while putting her business aside until the town had settled and people were fed. I remember talking to her about it afterward and there was no hint of self pity in her voice—only concern for those she knew needed help. Now it’s our turn to offer that same help.
Orsi-Godier and her husband, Cliff
Orsi-Godier was diagnosed with cancer this past year. She was missed at Ragin’ Cajun, where she is a permanent fixture, usually running around with plates of hot jambalaya and gumbo while chatting with her patrons who are treated more like family. The shock of this news felt unreal at the time and still does now, but Tracie is Tracie, which means she’s going strong. As one of her friends put it, “It’s not the size of the dog in the fight, but the size of the fight in the dog – Tracie, Kick A@$ We Love You!”
Over the past few months, since being diagnosed with stage 4 bladder cancer, Orsi-Godier has been undergoing treatment at the Cancer Treatment Center of America in Philadelphia. Unfortunately, the cost of the amazing work that her doctors are doing will substantially exceed her insurance coverage. So, what does a community do to help out a woman who’s always there to help them? Throw a big party in her honor? Why, yes, that’s exactly what it does.
On Sunday, November 2, from 5:00 p.m. to 9:00 p.m., Orsi-Godier supporters are invited to the Creole Girl Gala at the Headliner Night Club in Neptune. Team Tracie will enjoy great food from local restaurants including Ragin’ Cajun, 10th Avenue Burrito, JB Couture Cupcakes, Brandl, Jack’s Tavern, WindMill, and Jersey Shore BBQ. And in true Orsi-Godier style, attendees will enjoy the sounds of local bands including Ragin’ Cajun regulars Billy Hector along with After the Reign, Rogues on the Run with special guest Bernard Purdie, Randy and the Royalles, The Booglerizers, Stringbean, Predator Dub Assassins, and other special guests.
The event is open to ages 21 and up. Tickets are available for $20 and can be purchased at various locations including Ragin’ Cajun, 1102 Route 35, Belmar.
If you’re looking to give back to a person who has not only treated your belly to great cuisine, but also goes out of her way to help others, join us on November 2. It will be a night to help a person we’ll never forget!
Learn more about the Creole Girl Gala – A Benefit to Support Trace Orsi-Godier at www.facebook.com/CreoleGirlGala or contact Kristin at [email protected]. You can also follow Tracie’s journey at www.cancerfreequest.com.
In Tracie’s own words, “Let Go. Let Love.”
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.
The region’s premier trade show for retailers, restaurants, and chefs is coming to the Meadowlands Exposition Center on October 27 and 28. The Tri-State Food Expo is full of exciting events including an exhibit featuring over 200 vendors, suppliers, and service providers, a keynote presentation featuring Martha Stewart, culinary demonstrations by Chef Barret Beyer and Chef Mauro Castano of TLC’s Cake Boss, and a mixology demonstration by NJRA Mixologist of the Year, Christopher James.
New Jersey chef, Peter Morris of Asbury Park’s Langosta Lounge, will be joining in the fun in an exciting Culinary Competition featuring trending regional chefs. Morris will be competing against Chef Bill Dorrler from the Altamarea Group in New York and Chef Jeffrey Lizotte from ON20 in Connecticut.
These tri-state chefs will each prepare two savory courses in 45 minutes, using a secret ingredient announced just minutes before the competition begins.
The competition will be judged by personal chef and instructor, Chef Barrett Beyer from Hell’s Kitchen Season 11, Food Network’s Kitchen Casino and host of Triple F with the Chef on iTunes; Marilou Halvorsen, President of the New Jersey Restaurant Association; and Chef Roshni Gurnani, Executive Chef/Culinary Chef Instructor at The Art Institute of Houston, a Food Network Chopped champion in 2009, and a competitor on Hell’s Kitchen Season 11.
“I am very excited to compete in the upcoming event to show my style of cooking, and to go head to head against skilled chefs,” says Morris. “Competition is healthy and keeps me sharp.” Morris recently won the title of Top New Chef New Jersey 2014 at the New Jersey Restaurant Association and “Food Fight” champion in April 2014 competition at Asbury Park’s Porta restaurant.
Morris adds, “I look forward to bringing my energy level, enthusiasm, and creativity to the table. As always I want to make my family proud and show my children that it is important to challenge yourself.”
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.
Cool, crisp weather. Orange, yellow and red foliage. Kids back in school. Fall’s here, and with it comes a bounty of autumnal ingredients. Some of the top chefs in New Jersey share what their favorite fall ingredients are and how they like to use them to create delicious, comforting dishes. What are your favorite fall ingredients? Tell us in the comments!
Thomas Ciszak, Chef/Owner Chakra, Paramus “I have been using Austrian (Steierish) pumpkinseed oil since my childhood. I don’t think I write a fall menu without using it. Pumpkin soup, roasted squash, pasta. All get the ‘oil’ treatment.”
Michael Fiorianti, Corporate Chef Satis Bistro, Jersey City “Hard squashes: butternut, acorn. Soups and purees are my preference because you can really take a humble ingredient like that and make it luxurious and rich just on its own without adding a ton of butter and cream.”
Bryan Gregg, Chef/Owner Escape, Montclair “That’s easy, butternut squash. I like to use it in a fall soup: butternut squash, shaved foie gras, spiced marshmallow, smoked pecans.”
Giuseppe Lentini, Chef Grissini, Englewood Cliffs “My favorite seasonal ingredient is fresh wild mushrooms. Porcini, Chiodini, crimini or creste di gallo (chanterelles). They’re all great. I cook them in risotto or fresh pasta dishes like pappardelle with just garlic, oil, and fresh rosemary.”
Eric LeVine, Chef/Partner Morris Tap & Grill, Randolph, and Paragon Tap & Table, Clark “Butternut squash. I love making butternut squash ravioli with sage butter.”
Christine Nunn, Chef/Co-Owner Picnic on the Square, Ridgewood (opening late October)
“So many great ingredients in the fall. It is the great marriages between the heartier veggies cooking methods and gamier meat. I would say if I had to pick one ingredient it would be hard squashes. One protein: venison. I will be doing a venison schnitzel with cranberry juniper and aquavit relish with roasted squash spaetzle.”
Chris Siversen, Executive Chef/Partner Maritime Parc, Jersey City
“Butternut squash is a favorite for making sauces. I also love serving it with pasta. Then pears, because they go with most anything, especially game meats. And finally, hearty greens, which add substance to so many dishes.”
Todd Villani, Chef/Owner Terre à Terre, Carlstadt “I love using pumpkin. I’m doing a pumpkin and ginger soup with toasted coconut. But my favorite is slicing it thin and layering it with Jersey goat cheese honey and sage in my au gratin to go with my sarsaparilla braised short ribs.”
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.
Chris Cannon knows how to throw a party. He knows how to turn on the star treatment. And he knows how to serve up a damn good meal.
The high-wattage restaurateur’s newest endeavor, Jockey Hollow Bar & Kitchen, opens its doors in Morristown today and if you love food, it’s an experience you won’t want to miss.
There’s already been plenty of press about the multi-million-dollar facelift given to the historic Vail Mansion to create this new four-part concept restaurant, and Inside Jersey magazine has already named it among the state’s 10 most important restaurants. As the opening date slipped from September into October, eager foodophiles have been buzzing about when they’ll finally get the chance to walk through the doors. Well, the wait is over.
What can you expect when you visit Jockey Hollow? Chris Cannon promises stylish surroundings and spectacular dishes, casual elegance and a celebratory atmosphere. “The whole point is the juxtaposition of formality and accessibility,” he explains. “I want people to come in and try something new. Have a dozen oysters and a beer for under $20. It’s accessible.”
Chris Cannon (right) with NJ Monthly‘s Rosie Saferstein and Lowell Saferstein
Cannon, who spent years making his name in the NYC dining scene, is committed to establishing destination dining that draws deeply on location. “We’re going to make New Jersey into a totally different destination,” says Cannon. With a farm-to-table approach, the menu crafted by Executive Chef Kevin Sippel will feature produce from Ralston Farm in Mendham and oysters from Forty North Oyster Farms in Mantoloking, while the extensive bar offerings will include Ramstein beers from the High Point Brewery in Butler among its selections. Desserts will be created by Morristown’s own Andrea Lekberg, who helms The Artist Baker, and acclaimed NYC pastry chef Erica Leahy.
“When you go to the greenmarket in New York City, 80% of what’s there is from New Jersey, and New York manages to take credit for most of it. That’s total bulls—t,” Cannon cracks. “I’ve opened a lot of restaurants. The most beautiful and most resonant is here. We’re celebrating culture, celebrating New Jersey.”
The Oyster & Wine Bar is now taking reservations for dinner. Lunch service will follow shortly, and the official opening of The Dining Room at Jockey Hollow will not be far behind. General Manager Ron Morgan explains that “four weeks or so from now, we’ll begin holding private events in the downstairs Rathskeller. Last to open will be the Dining Room upstairs, which we plan to launch in November just in time for the holidays.”
With the opening being today, it’s a great moment for me to share a sneak peek at what awaits you inside the lovely Vail Mansion. As a lucky guest invited to a recent media event, here’s what I found:
Gorgeous settings …
The Vail Bar, a 1920s-style cocktail loungeUpstairs dining roomArt-filled dining area
With whimsical touches …
Ground Control to Major Tom
Sophisticated cocktails and wine and beer lists crafted by knowledgeable, enthusiastic staff …
Head bartender Chris James pours a spicy “shrug”Explaining the origin of Miraval Rose (hint: google Brad Pitt)
Fresh clam appetizer in the Oyster BarRoasted cauliflower agnolotti with Romanescu and Colatura butterRoasted Sirloin with radish carbonara and kaleBrown-butter pecan cake with roasted apples and buttermilk sorbet
A little gossip, maybe some fancy footwork …
Chris Cannon gives “Table Hopping with Rosie”‘s Rosie Saferstein a dining room dance
Jockey Hollow Bar & Kitchen is destined to be a hotspot, even in a town that already boasts a vibrant culinary scene. Comparisons are being made to Peapack’s Ninety Acres and its “table at the farm” aesthetic, but Cannon’s vision is to create something entirely unique. He tosses off references to established Manhattan icons like Balthazar, Blue Hill, and Blue Ribbon but is firm in his conviction that Jockey Hollow will carve its own niche in the greater metro area. “This will be the most fun place not only in New Jersey but in New York, too!” he proclaims with a wide, welcoming smile.
Jockey Hollow Bar & Kitchen 110 South Street
Morristown
973-644-3180
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)
Hummus just got a lot healthier! By adding the creamy superfood avocado, your hummus will be a lot tastier, too! Not only are avocados packed with about 20 vitamins and minerals, including potassium, lutein, folate, and Vitamins B, C, and E, they also are low in sugar and contain fiber! Yes, they are high in fat… but it’s the good, monounsaturated fat, which helps to lower bad cholesterol. Avocados, also known as the Alligator Pear, because of their pear-like shape and leathery outer skin, are ripe when their skin has turned dark green or black, yield to gentle pressure from your thumb, and feel slightly soft.
Recipe and photo by Gwynn Galvin, culinary consultant and creator of Swirls of Flavor.
Avocado Hummus
1 can (15 oz.) chickpeas, drained and rinsed
1 avocado, pitted, peeled and rough chopped
1 clove garlic, rough chopped
1/4 cup loosely packed cilantro leaves
3 tablespoons + 1 teaspoon olive oil, divided
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/2 cup chopped grape or cherry tomatoes
1 tablespoon minced red onion
1 teaspoon chopped cilantro
1. In food processor combine chickpeas, avocado, garlic, 1/4 cup cilantro leaves, 3 tablespoons olive oil, lime juice and kosher salt. Process until smooth. Transfer to serving dish.
2. Combine tomatoes, red onion, chopped cilantro and remaining 1 teaspoon olive oil. Arrange tomato mixture on top of hummus.
Makes 2 1/2 cups.
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!
