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Plymouth Rock Loves #FoodThatRocks

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From the natural beauty of the mountains to the bright lights of the shore, this state has so much to offer. And so much to eat!

With that in mind, we’re excited to announce #FoodThatRocks, and our partnership with Plymouth Rock Assurance, one of New Jersey’s leading insurance groups. Plymouth Rock makes sure New Jerseyans have the power and ability to keep traveling—and eating—across the state. 

“When we speak with New Jersey drivers, food becomes part of the conversation. Whether it’s discussing an intersection in relation to a restaurant or just debating who serves the best burger, it all comes back to our shared passion for the amazing eats we can find in this great state,” shared Karen Murdock, Chief Marketing Officer, Plymouth Rock Management Company of New Jersey. “That’s why we are hungry to kick-start our partnership with Jersey Bites, talking about something everyone can get behind—#FoodThatRocks—and the journey we take to eat it.”

We’d love for you to join us and Plymouth Rock Assurance to celebrate #FoodThatRocks Whether you’re finding new-to-you restaurants on a fall road trip or just saving on gas by taking a stroll to your local café for a salad, we want to see what’s on your menu! Burgers. Pizza. Snacks. Salads. Soups. Dessert! Share it with us on social media with #FoodThatRocks so we can find you!

Here’s where you can find us:

Facebook
Twitter
Instagram
Pinterest
Google+

Want to learn more about Plymouth Rock Assurance? Check out their site and follow them Facebook, Twitter, Pinterest or Instagram.

Kitchen Consigliere in Collingswood

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

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This sponsored article is brought to you by JMK Shows & Events.

There really isn’t anything more hip, sophisticated or family cool to do on a beautiful fall day than spend it surrounded by the finest gourmet food, immersed in the sounds of incredible jazz bands, while enjoying a multitude of fantastic family activities and fall fun. What makes this even better? It is an important benefit for the Roxbury Food Pantry.  It’s the Just Jersey Jazz & Food Truck Festival on Sunday, October 19, on the island at beautiful Horseshoe Lake in Succasunna.

fest-pic2

Gates open at 11:00 a.m. Admission is just $5 (kids under 12 are free). Save $1 on admission when you bring a can of food or nonperishable food item (to go directly to the Roxbury Food Pantry). You can park your car for free in the ample parking areas. Kids will have plenty to do, including face painting, an obstacle course and other fall fun. The first 300 people who bring more than one item for the Food Pantry will receive a T-shirt from festival sponsor Pazoo!

Guests will find themselves engulfed in the aromas of gourmet food wafting from the 25+ trucks featuring everything from lobster rolls, Puerto Rican cuisine, pizza, Thai food, Cajun and Creole options, grilled cheese, empanadas, tacos, sliders, steak, seafood, fried cheese curds, exotic meats, waffles, mac and cheese, bacon, cupcakes and so much more. For the first time, there will be a farm-to-table truck! The Black River Barn will be serving a special Octoberfest menu. And to help keep the line time down, the festival will feature 10 trucks more than last year.

Fest-pic1

At 11:30 a.m., the stage will come to life with the first incredible jazz band of the day. The lineup begins with the amazing Eric Mintel Quartet, which will play until 1:30, when Dick Voigt’s Big Apple Jazz Band takes the stage until 3:30 p.m. Next up will be two hours with the sounds of Alan Dale & The New Legacy Jazz Band. Make sure to find a spot for your blanket or set up your lawn chairs over by the bandshell to reserve the best seats in the house. Picnic tables will be available across the field.

logo-jpgThe Just Jersey Jazz & Food Truck Festival is a day devoted to fun, culture, music, the arts, and fine food. But it’s important to remember that it’s an event that can–and WILL!–truly make a difference for the Roxbury Food Pantry, whose needs have increased by 100% over the last 18 months. The food pantry accepts donations of food and money because NO ONE SHOULD GO HUNGRY. JMK Events, producer of this event, would also like to thank their sponsors for joining them in this cause: The Barn Restaurant, Wells Fargo Bank, Pazoo.com, Kitchen Magic, New Jersey Siding and Window, Fulton Bank of New Jersey, Big Brew NJ, and The Morristown Armory Antiques Show.

Just Jersey Jazz & Food Truck Festival
Sunday, October 19, 2014
11 a.m. to 6 p.m.
Admission: $5 / $4 with donation of can or boxed item of non perishable food
Kids under 12 FREE
FREE PARKING (Additional parking is available at Eisenhower Middle School, located across the street and at the Roxbury High School whose driveway connects to the Middle School.)

The Island at Horseshoe Lake
72 Eyland Ave.
Succasunna

Grissini in Englewood Cliffs

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.

White Truffles
White truffles
Beef Carpaccio
Beef carpaccio

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.

Pasta Carbonara
Pasta carbonara

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.

Seafood Pasta
Seafood pasta

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

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.

canal_house

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

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, Jersey Bites from the Beach 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

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

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.

Oysters at Hamilton's Grill Room

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.

Steak at Hamilton's Grill Room

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

Jen MillerJennifer 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

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!”

BigBrew2Big 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!

Jersey-Bites-300x250The 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

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.

JF1Speaking 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].

Hunger Heroes: Taking Action in NJ

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As September comes to a close, so does Hunger Action Month. But that doesn’t mean that the action should stop! The effort to raise awareness of the problems local communities face in providing healthy food to its disadvantaged residents continues. In honor of these efforts, Jersey Bites caught up with a few Hunger Heroes, individuals who work with local organizations to ensure food access.

SOVEN BERY started volunteering with his family at the Community FoodBank of New Jersey (CFBNJ) as a high school sophomore. He attended the first Teen Hunger Institute, in 2012, and became a liaison between the food bank and his school, Newark Academy. He organized two food drives in front of his local A&P. In 2013, he collected 356 pounds of food; this year, he collected 150 pounds of food. He will hold this year’s drive on Sunday, October 5.

VINCENT MCMAHON’s school volunteers with individual students and as a group at CFBNJ several times a year, as well as at their many off-site events. He has hosted three Teen Hunger Summits, each for between 50 and 100 teens and their class advisors, the past three years. The next Summit is scheduled for December 9.

KIMBERLY MEYERSON is the library media specialist at North Boulevard School in Pequannock. She has coordinated the “Read to Feed” reading marathon for her school for the past four years for Read Across America Day. Students collect monetary and food donations from the community and hold a 13-hour reading marathon over one school day during Read Across America week. Parents, CFB staff and local officials are guest readers have raised nearly $3,000 over the years plus food donations for CFBNJ and the Pequannock Town Pantry.

JERSEY BITES: How did you get into your volunteer work?

BERY: In my freshman year of high school my dad would take me to the New Jersey Community FoodBank each Saturday morning in order to complete my school’s volunteer requirements. However, I quickly fell in love with volunteering at the CFBNJ and the work they were doing. One day, someone who noticed my dedication asked me if I wanted to apply to the Teen Hunger Institute. During the Institute, myself and other interested students spent the week learning about food insecurity in our area and volunteering at a community garden in Hillside, a Senior Citizen living facility in Paterson and a Soup Kitchen in Newark among other activities. After I completed the program, the amazing Laura Sodano, who ran the Institute, encouraged me to apply to the Youth Hunger Council. The group is made up offifteen dedicated individuals who meet at the Community FoodBank of NJ and plan activities centered around absolving hunger and poverty. From what I learned working with the Council and from what I saw volunteering at places like the Boys and Girls Club of Plainfield, I was incredibly touched to start something of my own that could benefit the amazing people that I met.

MEYERSON: Read to Feed was created by my colleague, Yvette McBain, and me. She had come to me with just the name “Read to Feed” and asked if we could create a character education program out of that. We brainstormed, kicked around some possible ideas, and then fleshed out a program that would not only inspire community service, but would provide the opportunity to promote family literacy. Read to Feed your brain, Read to Feed those in need.

JB: Why are you passionate about your work? 

McMAHON: At Seton Hall Prep we want to raise money to combat local and world hunger, but more importantly we want to raise our students’ consciences and consciousnesses on hunger. There is no legitimate reason why people should go hungry today, in our world. Although we know we can only make a small dent in the problem, we do want every student to do at least one service so they can be able to minimally put a human face on the problem of hunger. Hopefully it will inspire them to make fighting hunger a lifelong mission.

BERY: Speaking with local, hardworking citizens inflicted with hunger inspired me to do even more work to ease the effects of hunger. I decided the best way to do this was to found my own volunteer organization, named Drive Out Hunger. The mission of the organization, taken from our website, is to be committed to slowing down and eventually ending hunger in the Northern New Jersey area by setting up fundraisers and food drives in local supermarkets and schools. I decided that, as a high school student, this would be the best way to help with the issue. Lots of people may believe that hunger is a problem that only effects foreign third world countries. However, I know it is a crisis that affects many families who may live near me. Ten percent of children in NJ are hungry and close to 300,000 NJ children go to bed hungry every night. In my mind, that is simply 300,000 too many. There are 1 million people in food-insecure households in New Jersey. Parents routinely have to come home and tell their children that there will not be any food tonight. Those are words no parent should have to tell their children. Twelve percent of the population in New Jersey is living without access to sufficient quantities of food. These statistics undoubtedly motivate me, but I also derive motivation from the people I’ve met. I constantly think about the nine year old I played Madden with after delivering food to the Boys and Girls Club. I derive motivation from the 20-something aspiring dancer who performed to “Billie Jean” at the Newark Soup Kitchen. These people are real with real faces and real stories and hunger has affected them in profound ways. This theme was stressed during my time learning about hunger at the Food Bank and has only been reinforced during my experiences working with my own volunteer organization Drive Out Hunger.

MEYERSON: I am passionate about it because I feel it is a terrific way to promote family literacy while doing something positive for our local community. I see how much fun the students have sharing a reading experience with a parent or other family member and I feel like I am giving families an opportunity to stop, share, and appreciate quality time with good literature.

JB: What’s the best part of your volunteer work?

BERY: The best experience I had during my time with CFBNJ has been having the opportunity to deliver hundreds of pounds of food to the people that need it most. When I founded Drive Out Hunger two years ago, I couldn’t even dream that we would be able to put on multiple food drives as well as help sponsor speakers to raise awareness on the issue of domestic food insecurity. So each event that Drive Out Hunger puts on is an amazing experience. I’m honored and humbled to be able to do something to help alleviate this truly awful and far reaching problem.

JB: What has your organization achieved?

MEYERSON: The program has been hugely successful. Each year more students come with their families and I have seen a definite change in the way parents interact with their students during this event. At first, parents would cluster around the outside of the room while the students took part in the read-alouds, etc. However, now parents sit with their students to either listen to a read aloud or to just read together quietly. I think it is encouraging families to share the gift of reading. With regard to the food drive portion, we consistently raised about $1,200 each year that we collected only monetary donations. This last year, we donated 1,100 pounds of food. That was 1/3 of what our district collected during the same period. (This past year, we coordinated this to correspond with a township initiative to collect food.) We earmarked our donation for our local food pantry, which was extremely grateful for such a large donation.

If you would like to become a Hunger Hero, reach out to the Community FoodBank of New Jersey, or to your own local food bank or food pantry!

Community FoodBank of New Jersey
31 Evans Terminal Road
Hillside
908-355-3663

Erin internIntern: 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.

Flavorful Fall Beers and Cider

Sponsored

This sponsored article is brought to you by Atlantic City Bottle Company.

From the Obvious to the Obscure

Labor Day is in the rearview mirror, the kids are back to school and the summer winds have come and gone. On the Jersey Shore, there may be a crisp hint of melancholy in the air but it’s really a time for celebration. Celebrate what? The harvest, of course!

The Garden State has earned its nickname this month. There are blackberries, raspberries and strawberries. Our famous tomatoes and corn are hitting their stride. How about eggplant, beets and cabbage? Don’t forget peaches, pears and pumpkins. Ah, yes, the orange gourd will find its way into just about everything.

And then there’s hops. It’s hop harvesting season too and wherever our friend Humulus lupulus is, there will be beer. As it turns out, the beers of fall are the perfect partner to the diverse yield of vine, stalk and tree at this time of year.

The first thing you’ll think of is that big party over in Germany. Oktoberfest beer is also known as Marzen, which means March beer. Marzen is traditionally brewed in March and stored, or lagered, in ice-filled caves all summer, just waiting to bust out with all the flavors of fall in September and October. The weather is still perfect for grilling and whatever you throw over the coals—veggies or meat—will be right at home with the caramel, bread and firm malt character of Oktoberfest beer. Hundreds of years of German tradition can’t be wrong. If you can’t make it to Munich, you can find Victory Festbier on tap at the Iron Room this season. It’s a full-bodied Oktoberfest made right next door in Pennsylvania.

Now let’s go from the obvious to the not-so-obvious. We may bob for apples, squeeze them into cider and then mull that with spices, but what about the humble pear? The Iron Room hasn’t forgotten the pear. In France, Christian Drouin is well known for their Calvados but they also produce a wonderful pear cider. It finishes its fermentation in the bottle which results in a sparkling dry drink that carries the light, tart flavor and aroma of the pear. Shellfish are still around, so why not? If you fancy a more ironic twist, how about an apple tart?

Back to the obvious. Face it, you aren’t escaping fall without the pumpkin. It’s going to be in your pie and your latte, too. We are just going to embrace it. If you’re looking for pumpkin pie in a glass, Weyerbacher Imperial Pumpkin Ale fits the bill. Cinnamon, nutmeg, cardamon and cloves conspire to put pumpkin pie in a glass. You could have it with dessert (pumpkin pie, of course) or as dessert. For those that like a little more attitude, Tuckahoe Brewing has smashed their pumpkin with their porter to create Chestnut Neck Pumpkin Porter. You don’t have to wait for dessert for this one, although you can. It should pair nicely with grilled meats and spicy dishes, too.

Finally, the last curveball of the season: Lost Abbey Avant Garde. It’s based on the French Biere de Garde which is noted for its funkiness and barnyard notes. This one is a little more subtle in that regard and sports a little spice and fruitiness. Avant Garde will take you right to the end of fall and that Christmas warmup known as Thanksgiving. It goes great with roast turkey or, if you can’t bear the thought of turkey just yet, duck breast could be even better. You wouldn’t have to worry about leftovers, either. Strong, smelly cheeses stand up to Biere de Garde as well. It’s a versatile beer, but just make sure you have a bottle on hand for the third Thursday in November. Just sayin’.

The crowds may be thin at the boardwalk, but that doesn’t mean the party is over. The flavors of fall are as beautiful as the foliage and we’ll be featuring these and other delicious beers all Fall long at The Iron Room. Enjoy!

paul with wine glassPaul Tonacci is Managing Partner of the Atlantic City Bottle Company, which has a seasonal menu, small-plate restaurant helmed by Chef Kevin Cronin, and a packaged-goods store specializing in wine, whiskey, craft beer. The specialty spirits store is Taste In or Take Home. Voted Atlantic City’s Best Restaurant by Trip Advisor. Check them out on Facebook and Twitter.

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