Page 115 ⋆ Jersey Bites

Jockey Hollow Bar & Kitchen in Morristown

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October 21, 2014

Jockey Hollow Bar & Kitchen in Morristown

Bringing the Star Power

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 with Rosie & Lowell Saferstein — 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 at Jockey Hollow — The Vail Bar, a 1920s-style cocktail lounge

Jockey Hollow Restaurant Dining Room — Upstairs dining room

Dining Room at Jockey Hollow — Art-filled dining area

With whimsical touches …

Artwork in Vail Mansion — Ground Control to Major Tom

Sophisticated cocktails and wine and beer lists crafted by knowledgeable, enthusiastic staff …

Cocktails at the Vail Bar — Head bartender Chris James pours a spicy “shrug”

Explaining the origin of Miraval Rose (hint: google Brad Pitt)

Inventive, seasonal dishes beautifully presented …

Seafood plate at Jockey Hollow — Fresh clam appetizer in the Oyster Bar

Roasted Cauliflower Agnolotti at Jockey Hollow — Roasted cauliflower agnolotti with Romanescu and Colatura butter

Roasted Sirloin at Jockey Hollow — Roasted Sirloin with radish carbonara and kale

Brown Butter Pecan Cake at Jockey Hollow — Brown-butter pecan cake with roasted apples and buttermilk sorbet

A little gossip, maybe some fancy footwork …

Chris Cannon with Rosie Saferstein at Jockey Hollow Restaurant — Chris Cannon gives “Table Hopping with Rosie”‘s Rosie Saferstein a dining room dance

Rosie Saferstein & Chris Cannon at Jockey Hollow — 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)

Recipe: Avocado Hummus

Tom

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October 20, 2014

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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!

Plymouth Rock Loves #FoodThatRocks

Deborah Smith, Executive Editor

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October 16, 2014

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Kitchen Consigliere in Collingswood

Beth

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October 15, 2014

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A Winning Connection

You never know what you’re going to get when you venture into a restaurant with Deal of the Day vouchers in hand. If you’re lucky, you’ll end up with a great score. You may even wind up feeling like you’re part of the family. That’s the feeling we had after our first time dining at Kitchen Consigliere, in Collingswood.

The place has an interesting backstory. Chef/owner Angelo Lutz spent a few years in prison before cooking up a new restaurant idea. As the legend goes, he cooked for his own going-away party the night before he “went away” for a while, leading one attendee to nickname him the “kitchen consigliere.” After being released from prison, he opened a restaurant with a gangster theme. There are several TV screens on the restaurant walls, with old black and white gangster movies playing. A large mural is featured in the background, showing Angelo with some well-known wise guys.

The restaurant was packed on a recent Friday night. Chef Angelo was a welcoming presence, chatting with regulars and newcomers alike. It set the tone for a relaxing and enjoyable meal.

Kitchen Consigliere's Sunday Gravy, Jersey Bites — Kitchen Consigliere’s Sunday Gravy

We started with a creamy burrata on Italian bread, a light and flavorful appetizer to share. Our server recommended a fall special of pumpkin gnocchi with dried cranberries, gorgonzola and walnuts in a brown butter sage sauce. He told us that people clamor for its return to the menu every fall. I went with his suggestion and can report that the clamoring crowds got it right. The gnocchi were light, plump pillows bursting with a delicate pumpkin flavor. The brown sage butter sauce married perfectly with the sweetness of the cranberries, the crunch of the walnuts and the savory gorgonzola flavor. I was glad that the portions were ample, since I had enough the bring home to take to work for lunch on Monday. Something to look forward to! John went with the Sunday Gravy entrée from the regular menu, which had a thick, rich tomato gravy over abundant pasta, a huge meatball. short ribs, Italian sausage and beef braciole It was the kind of dish you’d expect to have at an Italian grandmother’s house.

We probably shouldn’t have pressed on toward dessert after eating so well, but we decided to sacrifice the week’s calorie count after hearing about the Brookie. Imagine a two-layer brownie. Now imagine that someone has placed a large, gooey chocolate chip cookie in between the top and bottom layer of the brownie. Then think about that combination with vanilla ice cream, whipped cream and caramel. It was decadence in a bowl, and yet another dish perfect for sharing.

Collingswood has a number of very good Italian restaurants, and we have sampled many of them. Luckily for us, this one is another winner. We’ll definitely be back, but next time, it will be with pants that are a little looser in the waist so we have room for another Brookie!

Kitchen Consigliere
700 Haddon Avenue
Collingswood
856-854-2156
Facebook

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].

Just Jersey Jazz & Food Truck Fest Oct 19

Deborah Smith, Executive Editor

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October 14, 2014

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Just Jersey Jazz & Food Truck Fest Oct 19

Grissini in Englewood Cliffs

Veronique @ Food & Wine Chickie

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October 14, 2014

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Antipasto Bar — Grissini’s antipasto bar

Classic Italian Hospitality

Last week, I was invited to dine at Grissini Restaurant in Englewood Cliffs with a small group of foodies. For 21 years, owner Tony Del Gatto has shared his love of vera cucina Italiana, aka true Italian cuisine. I’d not yet been to this classic Italian restaurant and we were immediately made to feel welcomed by the staff and Enzo Lentini who was brought onboard as Maitre d’ in 2013.

This is old-school Italian in the best possible way. From the knowledgeable staff to the convivial atmosphere to the delicious, approachable food, Grissini offered us a classic Italian dining experience. Enzo Lentini embraces the concept of Grissini “we can do 80 percent of the menu at tableside and we have guests who come in regularly just for the show of it.”

The atmosphere is casual elegance and the space reflects Tuscan tones of rust, deep brown and rich cream. The walls feature tiger maple and the floors rustic terra cotta tiles.

When guests first arrive, the focal point is the antipasto station showcasing all the favorites: salumi, a Parmigiano Reggiano wheel for fresh-carved chunks, roasted vegetables and bins of crusty Balthazar bread. There’s also a view of the open kitchen with its wood-burning oven.

With his goal of keeping classics while remaining current, Del Gatto recently hired Executive Chef Giuseppe Lentini, formerly of New York’s Due, Elio’s and Lentini to refresh the menu while keeping it approachable. Yes, Enzo’s brother.

For our starters, my guest and I opted for classics: Spiedino alla Romano, think pan-fried grilled cheese with anchovy butter, and Carpaccio di Manzo, thinly-sliced filet mignon, baby arugula, marinated artichoke and truffle oil. Both were flavorful and set the tone for the fine meal to follow.

Pastas are served in entrée portions and for those who can’t select just one of the mouthwatering options, Grissini offers pasta in samplers of two or three. While we opted for Tagliolini Neri Ai Frutti di Mare, squid ink pasta with assorted seafood in a Fra Diavolo sauce and a pasta special similar to a carbonara gilded with shaved white truffle from Umbra. The seafood was beautifully cooked and the sauce slightly spicy and comforting. The ‘carbonara’ was pea and pancetta-packed with al dente pasta, lightly coated in a creamy sauce – delectable. Other handmade favorites include Gnocchi di Ricotta with guanciale, peas and cherry tomatoes and Pappardelle con Funghi Selvatici.

While pasta is front and center at Grissini, carnivores will also delight in the offerings. Our options included Pollo Scarpariello, chicken on the bone with sweet sausage, Bistecca Ai Ferri, grilled 16 ounce sirloin steak, and one dish I’ll be sure to order on my next visit : Carre d’Agnello, rack of Colorado lamb with lentil-rosemary sauce. All the meat dishes ordered at our table were cooked to perfection and of high quality.

The 350-bottle wine list, focused mostly on Italy and California, needs to be mentioned for its classics and interesting finds. There are also 30 wines by the glass for guests to enjoy with gems like the aged Brunello I sipped. On the night of our visit, Enzo shaved some white truffle into our cocktail to create a luxurious experience. There are a variety of tempting, less overindulgent drinks to be enjoyed.

Grissini is open for lunch, dinner, late-night supper and special events, as well as off-premise catering.

TIP: Be sure to visit Grissini on Sundays when the kitchen serves meatballs in Sunday sauce that Del Gatto makes himself.

Grissini
484 Sylvan Avenue
Englewood Cliffs
201-568-3535

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.

Recipe and Giveaway from Canal House and Kings

JerseyBites

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October 13, 2014

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Lucky for us—and all of you—our friends Christopher Hirsheimer and Melissa Hamilton at The Canal House have shared their recipe for chocolate gingerbread. As if that weren’t enough of a prize, check out the giveaway below, where you can enter to win two seats at their November 1 class at the Short Hills location of Kings Food Markets.

CHOCOLATE GINGERBREAD

(serves 12)

We aren’t gooey cake fans so this cake is perfect for us—more about flavor than sweetness. The gooiest part is pouring on the melted chocolate icing. We smooth it out and just let it run over the sides of the cake. Who can resist warm gingerbread on a cold fall afternoon?

For the gingerbread:
2½ cups flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dry mustard
½ teaspoon ground black pepper
8 tablespoons unsalted butter, softened
¼ cup dark brown sugar
2 eggs
1 cup molasses or sorghum
8 ounces chocolate chips, melted
1 cup espresso or strong coffee, cooled

For the chocolate icing:
8 ounces chocolate chips
½ cup heavy cream

For the gingerbread, preheat the oven to 375°. Grease a 9-inch spring form cake pan, then dust it with flour, tapping out any excess. Sift or whisk the flour, baking soda, salt, ginger, cinnamon, allspice, mustard, and pepper together in a large bowl then set aside. Put the butter into a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the brown sugar, about 2 minutes. Beat in the eggs one at a time. Beat in the molasses and the chocolate until smooth. Add the dry ingredients and the espresso alternately while you continue to beat the mixture. Use a rubber spatula to help incorporate any batter on the bottom or sides of the bowl. Pour into the prepared cake pan and bake until the top springs back when you lightly press it in the middle, about 40 minutes. Remove from the oven and place on a rack to cool.

For the chocolate icing, while the cake cools, heat the chocolate and the cream together in a small heavy pot over low heat. Stir with a whisk as it melts. Transfer the cooled gingerbread onto to a plate. Arrange strips of waxed paper under the edges of the cake to keep the plate clean. Smooth the icing on top of the gingerbread, allowing it to drip over the sides. Remove the paper.

ENTER TO WIN! CANAL HOUSE COOKING FOR THE HOLIDAYS CLASS AT KINGS IN SHORT HILLS!

Get up-close-and-personal instruction from the creators of this recipe. On Saturday, November 1, Kings Food Markets presents an exclusive cooking class taught by chefs Christopher Hirsheimer and Melissa Hamilton of The Canal House: Canal House Cooking for the Holidays. Seats are priced at $65 per person. The James Beard Award-winning, cookbook-writing duo (former editors of Saveur Magazine) will share their favorite holiday recipes at Kings Cooking Studio in Short Hills. They’ll also share the ins and outs of some of their most notable dishes from their popular Fall & Holiday cookbook, including their specialty cranberry sauce and sourdough sage stuffing! Follow the instructions below to enter. Winner receives two seats in this class.

A Rafflecopter Giveaway

Birravino Opens in Red Bank

Melissa Beveridge

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October 10, 2014

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Birravino_Beveridge — Photo courtesy of Birravino Restaurant.

Vic Rallo is at it again. In between shooting the second season of his hit television show Eat! Drink! Italy! which is now broadcasting on Create TV (check your local listings for show times and channels), training for an Iron Man competition, and managing his restaurants including Undici in Rumson, he decided to renovate the local’s favorite, Basil T’s, into an updated industrial and communal Italian restaurant.

“In 30 years, it hadn’t been changed,” stated Rallo while sitting at a high-top table at his newly opened Birravino, combination of the Italian words for beer (birra) and wine (vino). “We would only shut down for three days a year and when we realized we needed some major renovations done that would shut us down for 10 days, we decided to give the restaurant a makeover.”

The result is a complete facelift of the more traditional Basil T’s. Diners are urged to talk to others at rustic communal tables with metal chairs. The waiters in dark denim jeans, a light denim button down, and a striped apron embody a sense of classic Italian cool. It’s a similar experience to walking down the streets of Rome and thinking, Do they wake up and exude that cool factor? It has to be an Italian thing.

Birravino was conceptualized over the past 10 years while Rallo traveled to Italy 20 times, exploring the food, wine and culture of the country. The restaurant is his interpretation of what he has learned during his travels, both personally and for Eat! Drink! Italy!

Everything on the menu is less than $24. If you’re on a budget, you can afford to eat here and if you’re not, then you can afford to try a variety of dishes and live like you were dining on the Mediterranean.

Birravino_Beveridge3 — Photo courtesy of Birravino Restaurant.

So out of the many choices offered, what does Rallo recommend? Everything of course, but for starters, I recommend that you try out some of Rallo’s all-star dishes. For your salad and antipasti courses, enjoy the Big Vic Salad with romaine, salami, provolone and red pepper and the Prosciutto e Uovo, which features prosciutto di Parma over an easy egg with Grana Padana and a Jersey tomato. Then move on to your main courses with the Funghi Pizze featuring Taleggio cheese, mushrooms, and truffle oil, and go big or go home when you order the Salsiccia Grigliata, a grilled Italian hot and sweet sausage with potato, onion, and frying peppers.

Birravine_Beveridge2 — Photo courtesy of Birravino Restaurant.

My guest and I started off with the calamari appetizer, which featured sautéed, not fried, calamari in a tomato broth, hot peppers, and a grilled piece of panini bread, perfect for sopping up the spicy broth. Then we moved on to the classic Pollo alla Parmigiana that came with Rallo’s homemade noodles, cooked al dante of course, and the Salsiccia e Peperoni Pizze featuring Italian sausage and roasted peppers. The pieces of sausage were the sizes of small meatballs and were perfectly arranged on dough that was crisp on the outside, airy on the inside, just how I like it. We took home our leftovers and ate the rest for dinner. Oh and to top it off, we ordered the Tiramisu. Always save room for dessert (and the wine).

Speaking of the wine. For those of you who follow Rallo know how much he adores the adult grape juice, especially if you’ve ever been to his yearly “Wines, Cheeses and Pastas of Italy” event during Jersey Shore Restaurant Week.

For Birravino, Rallo tasted over 1,200 wines, narrowing down the list to a select 100 Italian bottles, all under $50. With a name like Birravino, the selection has to be good! I enjoyed the Branciforti Nero d’Avola 2013 Sicily red. It was a medium bodied red wine that complemented my meal perfectly, especially at $8 a glass! For beer drinkers, Birravino brews three different beers, each named after an Italian volcano (Etna, Vulture, and Vesuvio), two guest beers on tap and 40 additional bottles.

So if you’re looking for an updated yet classic Italian restaurant, Birravino is the place to dine. Visit them for happy hour Monday through Friday from 4 p.m. to 6 p.m. and enjoy half-priced house beer, vino de casa, pizza and antipasti. You seriously can’t beat that deal!

Mangia!

Birravino
183 Riverside Avenue
Red Bank
732-842-5990

Prices mentioned are subject to change.

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.

Rutgers Partners with ChopChop Magazine

Melissa Beveridge

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October 7, 2014

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The New Jersey Institute for Food, Nutrition & Health (IFNH) at Rutgers University recently announced its partnership withChopChop, a nationwide magazine, which is dedicated to “inspiring kids to cook and be nutritiously curious and literate.”

“The impetus behind the partnership was the new name of our new institute in New Jersey (the Center for Childhood Nutrition Education & Research),” stated Daniel Hoffman, Associate Professor, Department of Nutritional Sciences at Rutgers University. “We’re really focusing on how to educate families to cook and eat food.”

The two organizations seemed fated to work together after being introduced through a mutual benefactor—Sally Sampson, president and founder of ChopChop Kids and a James Beard Award winning cookbook author—who believed their common mission statements and goals would make them a perfect match. Turns out, Sampson was right on target.

“We quickly knew we really should work together,” stated Sampson. “It’s really exciting. It’s the first time that we’re working with someone and getting a back-and-forth dialogue.”

The IFNH’s Center for Childhood Nutrition Education & Research will use the nationally distributed ChopChop magazine as a tool for coming up with new ways to educate people, such as using their family friendly recipes, proper cooking practices, fitness instruction and new foods for children to explore. As the Center’s partner, ChopChop will benefit from research that the Center distributes, providing them with factual information they can use when creating innovative concepts that will engage children in their magazine.

“Rutgers brings a targeted effort with a message that we share,” Sampson said. “New Jersey has a place for this. It brings gravitas to what we do.” IFNH will be using ChopChop magazine as a tool to better nutritional health for children by distributing it through the SNAP program (formerly NJ Food Stamps), New Jersey pediatricians, families, and schools.

Hoffman said, “We really want to shift the culture of food as we see it.” He believes that children and families without an established food culture are more likely to have issues with their relationship to food. “Those [families] without a food culture, we want to help develop one,” he noted. “Those with a food culture, we want to improve it.”

The Center for Childhood Nutrition Education & Research is expected to open its doors in July 2015. The cooking lab will be the heart of the center, inviting children from preschool through high school to participate in its three phases: a traditional classroom, progressive outdoor free play, and kitchen/dining area featuring interactive cooking lessons. Hoffman looks forward to inviting New Jersey schools and communities to attend the center for half-day field trips.

Once the center is up and running, Rutgers and ChopChop will also participate in an internship program for Rutgers University students involved with IFNH. Interns will be involved with the center’s activities and contribute to ChopChop magazine.

When asked what they hope their partnership achieves in the next five years, Hoffmann and Sampson agreed that they want to see a decrease in obesity and an increase in cooking. “We’re still in our infancy, but we can do a lot,” stated Sampson.

“So many ideas can blossom from this partnership,” stated Hoffman.

Get more information or subscribe to ChopChop magazine.
Learn more about the Center for Childhood Nutrition Education & Research.

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.

Oyster and Steak Delights at Hamilton’s Grill Room

Jennifer Miller

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October 7, 2014

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Oyster and Steak Delights at Hamilton’s Grill Room

On October 3, 2014, for the first time in 26 years, Hamilton’s Grill Room in Lambertville unveiled an exciting, fresh and sophisticated new menu: owner Jim Hamilton is spearheading a change that passionately celebrates delectable, locally sourced steaks and luscious oysters.

I recently had the pleasure of enjoying Hamilton’s wonderful company while sampling items from his newly redesigned menu. What I learned is that Hamilton’s Grill Room is a reflection of Jim Hamilton himself: filled with old world charm, elegancy and classic theatrics. With a magical, inviting and intimate décor, the restaurant features a show stopping charcoal grill as its entertainment centerpiece and cookery for talented Executive Chef Mark Miller.

If you enjoy oysters served in a romantic setting, look no further then Hamilton’s! With separate East Coast and West Coast oysters menus, your taste buds will be tickled as you sample a dizzying array of deliciousness. In addition to the raw oyster bar, Hamilton’s Grill offers fire-roasted oysters with shallots and pernod butter, Rockefeller-baked oysters with spinach, bacon and parmesan as well as a favorite of Hamilton’s himself: Deviled with fried oysters atop of deviled eggs. I was in aphrodisiac-food-lovers’ Heaven.

Jim Hamilton takes an interest and pride in knowing where his food comes from, and together with Executive Chef Mark Miller, they are showcasing local purveyors, and sourcing quality organic farm-to-table food. By doing so, they are offering their patrons a gastronomic eating adventure that concentrates on elegant and light dishes while aiming to “provide the best, the finest, freshest, local, organic and hormone free ingredients available,” according to Miller.

The menu has an exceptional selection of grass-fed, grain finished Black Angus beef that is raised without hormones or antibiotics. And let me tell you, their steaks are incredibly flavorful and tender—true slices of perfections. I had the pleasure of sampling several of their locally sourced steaks—a finger licking rib-eye with blue cheese butter and a gorgeous porterhouse served with a whole head of roasted garlic. Both steaks were ridiculously delicious and the addition of the blue cheese and garlic really highlighted the meats flavors with an elegant presentation.

Tucked into a cobblestone courtyard garden, Hamilton’s Grill Room truly is a cozy oasis for savory oysters and mouthwatering steaks. When you visit, be sure to bring a crisp chardonnay to enjoy with the oysters and a full-bodied cabernet to accompany your steak.

Hamilton’s Grill Room
The Porkyard, 8 Coryell Street
Lambertville
609-397-4343

Jennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my website http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!

Big Brew Beer Festival Returns to Morristown Oct 11

Deborah Smith, Executive Editor

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October 2, 2014

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Big Brew Beer Festival Returns to Morristown Oct 11

This sponsored article is brought to you by The Big Brew Beer Festival.

Event Set To Showcase Over 250 Craft Beers

The Big Brew Beer Festival is returning to the Morristown Armory on Saturday, October 11, 2014, and promises to be the best Fest yet. “Big Brew” has become synonymous with featuring unique and plentiful craft brews from around the state and around the world. The October festival will also include some wonderful additions for attendees. “We are always committed to improving our festivals,” says Allison Kohler, President of JMK Shows, “and we are very excited to welcome four great VIP food sponsors as well as free shuttle service to and from the event!”

Big Brew Fest is teaming up with My Limo to provide free shuttle service—running every 15 minutes during the event, between the Morristown Train Station and the Armory. Service is provided courtesy of the Big Brew Beer Fest. Event attendees also have access to discounted sedan rates.

And with a tip of the hat to food lovers, VIP ticket holders will also enjoy beer-infused dishes served during the VIP extra hour provided by Morris Tap & Grill of Randolph (with menu designed by by Food Network “Chopped” Champion, and Morris Tap & Grill Chef and partner, Chef Eric LeVine), Nicole’s Ten of Randolph, Hot Rods Real Pit BBQ of Wharton and the Village Food Garden at the ShopRite of Greater Morristown.

VIP Menu:

Morris Tap & Grill
Pulled Pork Sliders w/ Sevendust Chips

Hot Rods BBQ
Smoked Turkey & Smoked Wings

Nicole’s Ten Restaurant
Mini Italian beer-braised pot roast hoagies topped with Ca’sian hash browns, aged provolone & Demi jus,
served with their specialty almond-and-truffle pesto tortellini salad

Village Food Garden
Seared pepper tuna with micro greens, avocado, wasabi, and tomatoes in a phyllo cup and
mini soft-shell tacos made with chicken Verde and pork al pastor, diced tomato, and crunchy cabbage

Morris Tap & Grill will also present the VIP Lounge, where VIP ticket holders can enjoy an extra hour of tasting and more than 25 VIP-only rare beers available throughout the event.

Session times:
Session 1: 1 p.m. to 4:30 p.m. (VIP extra hour 12 p.m. to 1 p.m.)
Session 2: 7 pm to 10:30 p.m. (VIP extra hour 6 p.m. to 7 p.m.)

Pricing:
September 27 to October 3: VIP: $85 General Admission: $55 Designated Driver: $15
October 3 to October 11: VIP: $90 General Admission: $60 Desginated Driver: $15 (DOOR PRICES)

Advance tickets are available online. Use code JERSEYBITES for $10 off your ticket!

The Big Brew Beer Festival
Saturday, October 11, 2014
The Morristown Armory
430 Western Ave.
Morristown, NJ 07960
Session 1 1:00 p.m. to 4:30 p.m. (VIP extra hour 12 p.m. to 1 p.m.)
Session 2 7:00 p.m. to 10:30 p.m. (VIP extra hour 6 p.m. to 7 p.m.)

All tickets include unlimited tastings and a souvenir tasting glass. Attendees can also vote on the People’s Choice Award for best beer at the festival. A portion of the proceeds will be donated to Morris Rugby, which raises funds and awareness for youth rugby throughout the region.

Grand Harvest Wine Festival October 4 and 5

Deborah Smith, Executive Editor

-

September 29, 2014

0

Grand Harvest Wine Festival October 4 and 5

This sponsored article is brought to you by Garden State Wine Growers Association.

Spectacular Harvest Season to be Celebrated by Tasting of Hundreds of Local Wines

The Garden State Wine Growers Association will hold its annual Grand Harvest Wine Festival on October 4 and 5 at the historic Fosterfields Living Historical Farm in Morristown. The festival will be open from 12 to 5p.m. each day, featuring 19 NJ wineries, food trucks, arts and crafts and live music each day. This will be the fourth of five annual statewide wine festivals produced by the GSWGA this fall. The events give both in-and out-of-state wine enthusiasts the opportunity to enjoy the rising quality of New Jersey wine, as well as the rapidly increasing number of local wineries.

As a special new feature, the Association chose Grand Harvest to be the venue that would feature a slate of food and wine talks and presentations from speakers affiliated with Edible Jersey magazine. Talk topics over the weekend will include wine and cheese pairing, wine-derived cocktails, and a history of spirits and winemaking in New Jersey. “We have long applauded the GSWGA’s annual array of festivals, which provide an outstanding venue to introduce consumers to the quality and range of brands statewide,” said Edible Jersey publisher Nancy Painter. “We are delighted to team up with the Association to offer a day of educational seminars that explore the wonderful relationship between wine, food and other aspects of the epicurean experience.”

Fosterfields Living Historical Farm is preserved as it was at the turn of the nineteenth century, and still operates as such. The venue offers a dramatic backdrop in rustic Morris County during the peak of fall foliage. It will also be the end of the wine grape harvest season. As things gradually slow at winery properties around the state, this event will boast the most wineries coming to pour samples and show off their latest vintages. Governor’s Cup winners Sharrott Winery, Heritage Vineyards, and Tomasello Winery will all be pouring their trophy-winning wines. The park allows consumption on the property, so attendees can purchase a bottle to enjoy on the lawn in front of a band.

Speaking of bands—bands will play from start to finish each day. The Dirty Blondes will play classic rock lead with driving female vocals and guitar on Saturday, while the B Boyz will entertain Sunday with R&B and soul. Be prepared to dance! Foodies will feel at home with food trucks offering delectable bites including flatbread wood-fired pizzas, gourmet tacos, and empanadas from Freehold-based Empanada Guy. Artisan food and craft vendors will have their wares available, guests can snack on gourmet pretzels and chocolates, or take home specialty sauces, seasonings and spices. The event is family friendly, with a crafts activity tent for kids to enjoy as well.

The festival is presented in part by Audi Mendham and the brand new Audi Bridgewater, which will have an armada of luxury vehicles for guests to check out, on the festival grounds. “We are excited to help bring this wonderful celebration to the community,” said Christopher J. Adams, General Manager of the Audi Stores. “Like a fine wine, the luxury of Audi has only improved with age. With a new showroom in Bridgewater, we have two first-rate locations to care for our growing customer base.”

Tickets are $25 for adults ages 21 and up. Guests under 21 are free. Tickets can be purchased online in advance at a $5 discount, which is available through Saturday, October 4. Designated drivers receive entry for $5.00 at the gate. Admission includes a souvenir wine glass that can be used to sample the wines. Ticket information, a festival guide, and the full list of winery participants can be found here.

The Garden State Wine Growers Association is a coalition of nearly 50 wineries and vineyards across New Jersey, dedicated to raising the quality and awareness of the New Jersey wine industry. For more information, please contact Executive Director John Cifelli at 908-866-6529 or [email protected].

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