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. 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.
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.
Blue Morel Seabass
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.
Chakra Pumpkin Semifreddo
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
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 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…
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.
Lamb kebabs
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.
Panner cheese and vegetable dosa
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
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
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.
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…
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
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.
Clam chowder
Barbecue pork ribs
Hawaiian rib-eye
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
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.
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.
Bolinho de mandioca
Farofa
Flourless yucca and coconut cake
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. Facebook
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].
I recently received a sample jar of fresh sauce from Jar Goods, based in Hoboken. I always love receiving samples before reviewing a product, because not only does it enable me to relay to my readers a personal encounter with the product, but also because it provides such a wonderful first impression when distributors make a thoughtful, personal effort to provide me with the opportunity experience their product in my very own home, with my own recipes! It allows me to sample the product on foods that I cook regularly, which, in turn, makes it more relatable and practical for others!
Now, I must admit, coming from a family of amazing cooks and a life of big, Italian Sunday dinners with fresh Sunday gravy each week, I am what you might call a tough critic. In fact, this is the FIRST jarred sauce I’ve ever tried in my life! And I must say, I was quite impressed! A job well done, Jar Goods! Rich, flavorful, and fresh, the Classic Red resembles the flavor you’d expect from an authentic, homemade red sauce meant to be poured over a big, fresh bowl of spaghetti and meatballs. If you’re looking for an alternative to your homemade Sunday sauce, this product would be a wonderful choice. Jar Goods Classic Red’s packaging is warm, welcoming, and, as the jar claims, “very special”– notably similar to the feeling of a delicious Sunday dinner shared with your family.
According to John Vitelli of Jar Goods, “Classic Red is made in small batches with simple, fresh ingredients. It’s a versatile, gourmet sauce of complex flavor. Classic Red is gluten free, vegan and all natural, made with vine ripened non-GMO tomatoes, 100% pure olive oil, fresh garlic, fresh onions and basil.”
You can read the story behind the sauce on the company’s website. And follow Jar Goods both on Twitter and Instagram.
Here are the recipes I used at home when sampling my very own Jar Goods Classic Red:
Fried Polenta Patties Serves 8
Ingredients: 1 package pre-cooked polenta (I used Trader Joe’s)
3 tablespoons extra virgin olive oil
½ cup Jar Goods Classic Red
1 cup fresh basil leaves
Directions: 1. In a small sauce pot, bring Jar Goods Classic Red to a simmer in order to preheat. Stir occasionally to prevent sticking or burning.
2. Slice polenta into thin slices. Do not pile the slices, as the polenta breaks apart/sticks together very easily.
3. Heat 3 tablespoons of extra-virgin olive oil in a sautée pan on med-high heat.
4. Once oil is heated, lightly fry each slice of polenta, about 5 minutes per side, or until golden and crispy on each side.
5. Remove polenta from pan and place on a large plate or platter.
6. Top each polenta slice with about a tablespoon of Jar Goods Classic Red and a fresh basil leaf.
7. Repeat this in batches. Serve hot and enjoy!
Fried polenta patties
Gluten-Free Rotini Serves 4
Ingredients: 1 package gluten-free pasta (I used Trader Joe’s)
2 jars Jar Goods Classic Red
1 cup fresh basil leaves
Directions: 1. Fill ¾ large sauce pot with water and bring to a boil.
2. Once water is boiling, add pasta and ¼ cup kosher sea salt.
3. Once pasta is cooked to satisfaction (this depends on how well done you prefer your pasta), drain in a large strainer.
4. Return pasta to large sauce pot. Pour Jar Goods Classic Red and ½ cup basil leaves over pasta, and stir until mixed.
5. Serve and enjoy in medium sized bowls and top with remaining basil leaves.
Gluten-free rotini
Christine Florio A city girl at heart, Hoboken-based Christine Florio writes about food, fitness, and the beauty and simplicity of healthy living based on one’s individuality. With a BA in English and a minor in Media Studies from Quinnipiac University, she has always had a deep passion for writing, communicating with others, and creativity. Currently an early childhood teacher, she recently earned her Masters in Teaching while simultaneously launching Fit Soul and Spice, a lifestyle company committed to helping and inspiring others to stay fit, cook mouth-watering, healthy, alternative food, and maintain a positive outlook and attitude towards a simply delicious lifestyle. A lifelong foodie raised around the culinary arts, Christine fell in love with the art of cooking at a very young age. You’ll find her happily experimenting in her tiny Hoboken kitchen, creating recipes using clean, natural ingredients that cater to both a healthy lifestyle and a love of tasty, savory food. When Christine isn’t at work in what she now calls the “FSSkitchen,” you’ll find her on foodie adventures, working out, traveling, by her house at the beach with friends and family, or blogging with some foodie TV and a glass of wine. She hopes to continue building Fit Soul and Spice, writing cookbooks and hosting a healthy alternative web series. Learn more by visitingwww.fitsoulandspice.wordpress.com. You can follow Fit Soul and Spice on Facebook, as well as @fitsoulandspice on Instagram and Twitter. Christine can be reached at [email protected].
When a friend told me about a Peruvian restaurant opening up in Red Bank, I almost fell off my chair with excitement. A Peruvian restaurant? I mean, this is the doorway to eating more exotic cuisines in our own state. We have plenty of Mexican (which I love), a lot of Portguese, Italian, and even Cuban restaurants, so when a a country that isn’t prevalent in the taste region is expected to open, I’m there.
One month ago, right across from Count Basie Theater, Runa Peruvian Cuisine opened its doors. Before I even go into how amazing the food is, I want to share what it took for Chef Marita Lynn to open this restaurant (check out her Kickstarter campaign, which I wrote about over the summer). As a successful caterer, Lynn’s dream was always to open a restaurant featuring the food she loved from her country. For years, she attempted to open a restaurant, until finally she got a break and found a vacancy at 110 Monmouth Street in Red Bank.
Lynn still runs Marita Lynn Catering, but is looking forward to expanding Runa with its own catering business, hosting parties at the restaurant, and running community events such as cooking classes down the road. But, before all that, we need to talk about the food.
There’s something on the menu for everyone, whether you’re a vegetarian or follow a gluten-free diet (many of the dishes use quinoa, a Peruvian staple). The menu is smaller, which Lynn notes is intentional, to keep her ingredients as fresh as possible. She also tries to use as many organic and local ingredients as possible.
Pollo a la Brasa
I had the good fortune of trying a few foods with Chef Marita Lynn to try some of her dishes and found the food to be an experience of different flavors that were familiar, but had a welcoming edge. First up on the menu was one of Runa’s house favorites, the Pollo a la Brasa, where a local organic chicken is marinated in Peruvian spices, then roasted and served with aji sauce made of cilantro, tomatoes, onions and an aji pepper. I actually texted a good foodie friend of mine while I was eating to tell him that I had found the best roasted chicken ever.
Next up on my tasting menu was the Aguadito soup, which tasted, to me, like the Peruvian version of classic chicken and rice soup, but instead of a chicken broth, it’s in a warm and bright cilantro-based broth. With that, I moved on to the vegetarian Runa Hamburgesa Sliders, featuring red and white quinoa, lentils, and a spicy peach relish. I’d never had a quinoa burger with spicy peach relish before, and now I don’t think I ever want a quinoa burger without it.
Quinoa “Hamburgesa” sliders
I was full at that point, but will be heading back very soon for the classic ceviche which won Lynn the Judge’s Choice Award at the Ceviche vs. Tiradito competition in NYC this past month. I’m also looking forward to trying the quinoa flan made with quinoa cream custard, dark sugar cane, and shaved coconut.
Runa is a BYOB, so feel free to get into the spirit and bring your own Peruvian wine to the table. And even if you bring along some alcoholic beverages, be sure to order the Chicha Morada, a traditional Peruvian drink made out of purple corn and pineapple or the herbal water, both made in house. It’s slightly sweet and suprisingly not tart.
Join Runa for lunch and dinner, Tuesday through Sunday. Lynn just added lunch specials and weekly dinner specials. If you’re looking to add some South American flair to your life, Runa is the place to go. Not only will you feel good about the food, but you might not want to leave the cozy dining room.
Runa Peruvian Cuisine
110 Monmouth Street
Red Bank
732-758-8904
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.
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.
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.
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.
