HAVING A BALL: Chris Cannon exudes conviviality at his new Jockey Hollow Bar & Kitchen in Morristown. Photo by Kevin Coughlin Somewhere, Theodore Vail had to be smiling. The late AT&T president never lived in the Morristown palazzo he built during World War I. But it was brimming with life on Thursday. Hundreds of guests flocked…
EARTH Center Master Gardener Class
Middlesex has found a way to introduce the joys of gardening to the public through a hands-on class that covers a variety of horticulture topics.
The EARTH Center Master Gardener Class trains community volunteers in earth-friendly gardening and environment-friendly principles. Held at the center’s headquarters at Davidson Mill Pond Park (42 Riva Ave., South Brunswick), it covers gardening techniques, composting, and horticulture therapy.
Classes begin tomorrow and meet three hours per week. They run through mid-April and provide 60 to 70 total hours of experience. In summer, the class meets in outdoor, hands-on classes every other week, where students work at large demonstration vegetable and herb gardens.
Bill Hlubik, Director of Rutgers Cooperative Extension of Middlesex County, said the county was experiencing a resurgence of people looking to “reconnect with the land” in home gardens and small farms.
Master gardeners range from 20 to 70 years old and have a passion for gardening, he noted.
“We have one of the most active programs in the state,” he stated. “Master Gardener graduates in Middlesex County are most fortunate to have a beautiful home and garden space at Davidson’s Mill Pond Park, thanks to the support of Middlesex County Freeholders. “
Middlesex County is currently the only county that holds Master Gardeners classes in the evening.
Anyone looking to get involved can call the EARTH Center at 732-398-5278 for more information or visit www.co.middlesex.nj.us/extensionservices.
“This popular program is just another way that the county can meet the needs of our residents while offering quality and fun education,” said Freeholder Director Ronald G. Rios. “I commend the Rutgers Cooperative Extension’s Master Gardener program for all of the earth-friendly and educational programs they provide.”
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.
Jersey’s Best Bartenders Battle it Out
The Iron Shaker returns for its second season and Jersey Bites will be serving on three of the judges’ panels. Tomorrow night (Thursday, September 18) kicks off the first of the competitions. The North Bartender Playoffs start at 7 p.m. at Lulu’s at the W Hotel in Hoboken. Tickets are $25 and that includes a sampling of cocktails from all of the bartenders, as well as appetizers. Similar to last year’s structure, each of the bartenders will compete in four rounds of assigned cocktail styles. The four highest-scoring bartenders at the end of the night move on to the finals on October 9 at Robert’s Steakhouse in Atlantic City. Jersey Bites contributor Karin Nastawa will judge in tomorrow night’s competition. Veronique Deblois will judge in the Central Jersey competition, and yours truly will be part of the judging panel at the finals in Atlantic City.
The competitors in tomorrow’s North Jersey Iron Shaker include:
Stephen Fette – Fiddler’s Elbow Country Club, Bedminster
Matt Brown – Pig & Prince, Montclair
Anthony Maisonett – Central Park, Linden
Moises Payret – 46 Lounge, Totowa
John Jansma – Restaurant Serenade, Chatham
Jonas Koep – Stone House, Warren
Oscar Ornelas – Maria Mentiras Bar & Grill, Union City
For more info, check out Iron Shaker’s Facebook page.
The video below is from last year’s final competition.
Owner: Deborah Smith
Launched in 2007, jerseybites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization. She is also a highly sought-after speaker on the topics of restaurant marketing, social media, and blogging. You can learn more about her services and marketing through social media and on her blog at www.DeborahLSmith.com.
Le Malt Brings Brown Spirits to Colonia
When opening Le Malt lounge in Colonia, Wine Chateau decided to put a unique twist on the concept.
Rather than simply selling wine like most lounges, the establishment focuses on brown spirits – Scotch, bourbon, and Cognac, for starters.
With more than 750 brown spirits and more than 100 wines, the locale is ideal for liquor lovers. They have plenty of exclusive and rare selections as well as the typical options lined up on wall-to-wall shelves under amber back lighting.
To help swallow the spirits, the lounge also offers a full appetizers menu, which includes delicacies such as Hudson Valley foie gras and truffled risotto. Chef Duke Estime, formerly part of the Mark Hotel in New York, prepares each dish.
At a recent preview event, the lounge hosted executives from Diageo, a drinks manufacturer. N.J. State Director Keara Funck dined in the VIP Room while Wine Chateau CEO Saurabh Abrol discussed the new business.
Himanshu Sahni, a spokesperson for the company, said that the first two weeks have generated plenty of buzz.
“There is a visible excitement within the Wine & Spirits aficionados on what’s to come,” he told us.
Le Malt Lounge
1021 St Georges Ave.
Colonia
732-510-7700
Recipe: Chipotle Cheddar Potato Soup
There’s nothing quite like a pot of soup simmering on the stove when there’s a chill in the air. Fall is making its appearance and Chipotle Cheddar Potato Soup is the perfect solution for a bone-chilling day! The creaminess of the soup is so comforting and the hint of spice will help to warm you up!
Recipe and photo by Gwynn Galvin, culinary consultant and creator of Swirls of Flavor.
Chipotle Cheddar Potato Soup
Ingredients:
4 slices bacon, chopped
2 leeks, chopped, white and light green parts only, 2 cups
2 carrots, peeled and chopped, 1 cup
1 rib celery, chopped, 1/2 cup
1/2 tsp. kosher salt
1/4 tsp. chipotle chile pepper
2 lbs. baking potatoes, peeled and diced, 6 cups
6 cups chicken broth
1 1/2 cups shredded cheddar cheese, divided
2 scallions, sliced
Directions:
1. In pot over medium heat cook bacon until crisp, stirring occasionally. Using slotted spoon, remove bacon pieces and reserve.
2. In same pot cook leeks, carrots, celery, kosher salt and chipotle chile pepper until vegetables are just tender, 3 to 4 minutes, stirring occasionally.
3. Add potatoes and broth. Bring to a boil. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are tender and vegetables are soft.
4. Transfer 4 cups of mixture to blender; let cool for several minutes. Always be careful when processing a hot mixture in the blender! Be sure mixture has cooled a bit first! Then puree, holding hand on top cover of blender, until mixture is smooth.
5. Return pureed mixture to pot. Cook over medium heat. Add 1 cup cheddar cheese, stirring until cheese is melted.
6. Garnish with reserved bacon, remaining cheese and scallions.
Makes 8 servings/8 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!
29th Annual Crystal Springs Oktoberfest
Crystal Springs’ Oktoberfest will take place Saturday and Sunday, September 21 and 22, at Mountain Creek Resort (200 Route 94, Vernon, NJ).
Attracting over 12,000 people annually, this is the largest Oktoberfest in New Jersey and will offer dozens of German sausages and beers, spit-fire roasted meats, live music, and games for kids young and old. This year, the popular event will welcome renowned chef and cookbook author Francis Mallmann, who will sign copies of his new cookbook, Mallmann on Fire, at 1 p.m. on Saturday, then at 5 p.m. he will host a “Mallmann on Fire Dinner” in the gorgeous Chef’s Garden at Grand Cascades Lodge. He will serve food family-style inspired by recipes from his book. The food will be paired with wines from Bodega Garzon in Uruguay and will cost $95 plus tax and gratuity. (This includes a pre-release copy of the book.)
During Oktoberfest festivities, guests will enjoy food, including German classics like bratwurst, knockwurst and weisswurst, as well as whole calves, rabbit, lamb and chicken cooked in a fire. Food can be purchased a la carte from stands and two dozen German beers will be available on draft.
For $15 (or $19 at the door), the Hobrau Premium Feast at the Red Tail Lodge will offer a buffet with sliced pork, bratwurst, knockwurst, sliced beef, potato pancakes, pulled pork, red cabbage, German potato salad, corn on the cob and soft drinks. A VIP tent ($99) will provide premium seating and an all-you-can-eat Oktoberfest buffet from 1pm – 5pm. VIP ticketholders also receive a souvenir t-shirt and 1 liter beer stein.
Oktoberfest hours are Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 6 p.m. Admission is $7 per person (children 5 and under: free) and food and drinks are priced separately. General parking is $5, preferred parking $20.
Click here to purchase tickets and for more information.
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.
Luxx Chocolat: From Bergen County to the World
Savor Sinfully Divine Artisan Chocolate: Luxx Chocolat
Chef and Master Chocolatier Lisa Mecray Rogers is an artist and chocolate is her medium. Her “Xquisite and Xtraordinary” creations are almost too pretty to eat, (almost!). Once she describes them, your mouth will water and you won’t be able to resist. My advice? Buy a box and hide them behind the vegetables in your fridge—you won’t want to share these babies! These chocolates are a paradox of the best kind: so divinely delicious, eating them feels like a sin!
I was lucky enough to meet Mecray Rogers at the Ramsey Farmer’s Market, where she was recently a featured vendor, and gain insight into her chocolate-coated world.
Mecray Rogers wasn’t always a chocolatier, but she has always been creative. Growing up in an artistic family, she was a painter, jewelry-smith, and loved to be inventive in the kitchen. She recalls being a “frustrated chocoholic” as a kid, eating squares of unsweetened Baker’s Bars, disappointed in the quality of other options. Eventually, she found a career in pharmaceutical advertising, where she tested her chocolate creations on her co-workers and clients, to rave reviews. This inspired her to leave behind the corporate office and pursue her passion for chocolate. Her mother quipped, “Chocolate is your new drug!” Well, mom is always right—Lisa’s chocolates are truly addicting.
Mecray Rogers perfected her craft at the Ecole Chocolat Professional School of Chocolate Arts in Vancouver, British Columbia, and earned her Masters at the L’Ecole Du Grand Chocolat at Valrhona, Tain L’Hermitage in France. Since then, her success has boomed. She was voted among the Best Chocolatiers & Confectioners in America in both 2013 and 2014, and has earned 45 Gold, Silver and Bronze awards from the International Chocolate Salon, TasteTV and the International Chocolate Awards. Of all her accolades, she is most proud of the ones awarded for uniqueness and creativity.
Her endeavor to be different is apparent in every one of her chocolates. Ensuring high quality, she focuses on using all-natural, mostly organic, locally-sourced and American-made ingredients, even though she is mostly influenced by French techniques. With over 200 flavors, she says it’s important to push the envelope. She gets her inspiration from unexpected places—take the story behind her award-winning Nirvana bonbon, for example: Frank Anthony Polito, author of Lost in the ’90s, asked her to create a special flavor for the book’s launch party, so her mind went to grunge and Kurt Cobain.
Often drawing inspiration from cocktails, Mecray Rogers discovered that Cobain’s favorite bar drink was a Jager Bomb (a shot of Jagermeister dropped into Red Bull.) When she tells people that, she said, “People are afraid to try it!” But don’t worry, she assures that most of the alcohol cooks out, just leaving the flavors behind, sure to send you to chocolate nirvana (without the hangover). No matter what your flavor preference, Mecray Rogers has a chocolate to satisfy every craving, from fruits to caramels to bacon.
Mecray Rogers has big things in the works for the very near future, though she can’t give away all her plans. She says we can look forward to seeing her in two more competitions in the next few weeks, as well as the launch of six new flavors and plans to increase distribution. She is also working with a local restaurant to pair her chocolates with their farm-to-table fare.
Along with Debra Marchese, founder of Winerium, LLC, Mecray Rogers also does custom chocolate and wine pairings, through their venture called ChocoVin. So if chocolate and wine pairings sound good to you and your friends, or even if you want to make your business meeting or affair a bit more interesting, do something decadently different and call Lisa. Luxx Chocolat can be purchased online at luxxchocolat.com, Ayza Wine & Chocolate Bar in New York City, where they serve her Hot Choxx artisan hot chocolate on a stick, The Physick Estate Tea House (seasonally) in Cape May, and at various local pop-up boutiques and markets, which are announced on the business’ Facebook page. Chocolate-and-wine pairing events by ChocoVin can be scheduled for private and corporate occasions.
Follow Luxx Chocolat to never go without a hidden stash of fine artisan chocolate:
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23rd Annual Culinary Classic: Fight Hunger in Style
This sponsored article is brought to you by the FoodBank of Monmouth and Ocean Counties.
Interested in sampling cuisine from more than 25 local restaurants? Visit the 23rd Annual Culinary Classic, hosted by the FoodBank of Monmouth and Ocean Counties. The event, held next Monday, September 22, from 5 to 9 p.m. at Doolan’s Shore Club in Spring Lake Heights, also features fine wines, craft beers and specialty cocktails. Tickets are $75 and all proceeds go to the FoodBank.
Guests will enjoy beer, wine, and cocktails from Beach Haus Brewery, Egan’s Liquors, Fedway Associates, Gallo Winery, Krave Spirits, and Shore Point Distributors. The Moroccan Sheeperders and Nicole and Denise will provide live music throughout the evening.
Participating vendors at press time include the following:
Kitschens Catering, Asbury Park
Langosta Lounge, Asbury Park
Porta, Asbury Park
Brandl, Belmar
Jersey Shore BBQ, Belmar
Clover Hill Coffee, Freehold
Dearborn Market, Holmdel
McLoone’s Restaurants, Long Branch
Sweet Tease, Manasquan
Beach Tavern, Monmouth Beach
Yvonne’s Café, Ocean Grove
Joe Leone’s Catering, Point Pleasant Beach
The Beanery, Point Pleasant Bleach
Taste, Red Bank
The Melting Pot, Red Bank
Ama Ristorante, Sea Bright
Fratello’s, Sea Girt
Scarborough Fair, Sea Girt
Chef Mike’s ABG, South Seaside Park
Black Trumpet, Spring Lake
Doolan’s Shore Club, Spring Lake Heights
Chocolate Carousel, Wall
Branches Catering, West Long Branch
Sponsors include David and Les Offenberg, NJ Bankers Association, Fulton Bank of New Jersey, Jersey Mike’s Subs, In Memory of Jessica E. Leshay, ShopRite, Stop & Shop, and Wegman’s.
23rd Annual Culinary Classic
Doolan’s Shore Club
700 State Highway 71
Spring Lake Heights
For more information, call 732-918-2600
Chef Spotlight: Crystal Springs Resort’s John Greeley
Chef John Greeley is bringing his background with locally grown produce to his new position as executive chef at Crystal Springs Resort. The Ridgewood native was raised on the fresh food of his Italian, Irish and Polish family. He graduated from the Savannah College of Art and Design, and has since gained experience with Southern cooking working as sous chef at 45 South. Before joining Crystal Springs, he served as top toque at New York City’s iconic ‘21.’ We checked in with Greeley to learn about his history, his cooking style and his son’s creative cooking.
JERSEY BITES: What is your earliest food memory?
CHEF GREELEY: Spending my allowance on Pop Rocks and Chocodials, and picking fresh peas from our small garden and eating them raw.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
Yes, pretty much when I was cooking on my free time and watching great chefs on TV to learn new recipes—this was in college when I was studying art.
Any interesting stories about where and with whom you started cooking professionally?
Moving down south to Savannah and walking into a kitchen with my skateboard, looking for a job. I knew no one and nothing and the whole place stopped with this hip-hop skateboarding kid all of a sudden in this southern kitchen. It was an incredible time for me, full of adventure, food-wise. Chef Dasher was very patient and allowed me to experiment on specials, and taught me some southern staples.
What is your cooking style?
American Coastal. I really like to use local ingredients and seafood is my first love, with wood-fire cooking a close second.
What is the greatest opportunity that has come from cooking?
Traveling around the world and experiencing ingredients you can only find in certain areas of the world. Peru blew my mind and I really love Africa.
What is the most memorable meal you’ve had? What did you eat and where was it?
My son Hudson made me a protein shake with all different juices, berries and lollipops—absolutely no protein but really creative. Besides that, the dinner I had at Atlas when Paul Liebrandt was there early in his career. Caramel-coated cod with Maine sweet shrimp foam, hay confit chicken leg. Really next-level stuff and he was like 24! Also when Rocco DiSpirito was at Union Pacific, I went there and had all the “little dishes” on the menu. I knew it wouldn’t last long (that part of the menu) so I ordered every single one, with the Taylor Bay scallop with Uni, tomato water and mustard oil as my starter.
It’s your last day on earth. What will your final meal be?
I’ve been reading a few books on the last meals of prisoners and I have a similar idea on my final meal. Homey, simple food, fried chicken, chess pie, butter beans, grilled whole bass with lime, habanero and tomato, and a wood-grilled porterhouse steak!
What is the best advice you have to share with young people interested in becoming chefs?
You will sacrifice a lot so be prepared to deal with a world that operates on a different schedule. Write down all your ideas even if they seem crazy—it’s always good to refer back to old notes.
If you could choose to be any food item, what would it be?
Avocado.
What food is a staple in your home kitchen?
A variety of fresh vegetables to make late night soups, pasta or quick pickled snacks.
What is your beverage of choice?
Water, espresso, Pacifico, Mezcal. In that order.
What is your favorite comfort food?
Chicken noodle soup—it fixes anything.
What New Jersey restaurant do you enjoy dining at, besides your own?
Brasa Grille in Chatham, real charcoal Portuguese cuisine.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
Chuck Close, Run, and Alva all because they have influenced me in some way and it would be a really interesting dialogue.
Are you working on any upcoming projects our readers would be interested in learning about?
Skateboards, barrel-aged hot sauces and hand-drawn cookbooks.
Crystal Springs Resort
3 Wild Turkey Way
Hamburg
855-977-6473
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.
Pabst’s Ballantine Blast from the Past
When I was a kid, my best friend’s grandfather had a beer fridge out in the garage and, as boys would do back in the day, we went to sneak a couple beers from it. As we reached in, he pointed to the bottles with the iconic three interlocking rings on the label and cautioned, “Not those. He counts those!” I had no idea what was so special about a beer from India, but I left them alone. I certainly didn’t want to get us busted.
Of course, that beer was the legendary Ballantine India Pale Ale. It wasn’t from India, either. Ballantine IPA was originally brewed in Newark, NJ, from the late nineteenth century until 1971. It stayed in production at various locations outside the state, with numerous recipe changes, until 1996 when it was discontinued.
Somehow, I never actually got around to tasting it. Finally, Greg Deuhs, Pabst master brewer, is going to give me the chance.
If you are going to attempt to resurrect an iconic brand and beer like Ballantine IPA, Deuhs is the kind of guy you want to do it with. He served in the U.S. Army from 1984 to 2008 and obtained the rank of Lieutenant Colonel (including active duty from 2003 to 2005). He’s been a process improvement manager, malt house manager, and has been involved with brewing at James Page Brewing, Stroh’s, Miller and the Craft Beer Alliance. Enough said.
Two and a half years ago, when Deuhs interviewed with Pabst, he was told to come in with some ideas on how to reinvent Ballantine as a craft brand. In our conversation, he told me his inspiration was a piece of breweriana that once hung in his office. It happened to be a vintage Ballantine IPA advertising poster. His proposition: To recreate the original Newark recipe. The fact that the recipe on longer existed was no deterrent. He discovered that the original beer had a hint of oak that wasn’t infused from a barrel aging program. It was actually brewed in oak tanks. So Deuhs devised a method to recreate that flavor in stainless steel tanks with a special oak infuser. He also utilized a proprietary hop oil technique that intensifies aroma, flavor and body. Deuhs’s final check on authenticity was to give taste tests to folks who had actually had the beer before the recipe was changed. The man did his homework.
The result is a 7.2% beer with a rich mouthfeel and over 70 IBUs. Balanced? Not really. However, in Deuhs’s words, it’s “a good drinkable beer.” It’s as close as one can get to the original IPA that was first brewed in Newark in 1878 and then for the next 90 years. It’s the beer my buddy’s grandfather would have remembered. Deuhs summed up the lineage of Ballantine IPA by noting, “It’s the beer that inspired Ken Grossman (Sierra Nevada) and Fritz Maytag (Anchor Brewing).”
Maybe this resurrected beer will spawn another craft beer legend. Deuhs described Pabst, a family owned brewery, as having a “craft brewery feel to it.” I get the feeling that they would like to bring back some of Ballantine’s other styles from days of yore. They made a Bock, a Brown Stout and of course, the mythical Burton Ale which was blended, barrel aged and only given to key accounts as Christmas gifts. If you think about it, Ballantine and Sons of Newark, New Jersey was pretty much a craft brewery long before that term was ever used. There’s a ton of nostalgia for the brand here in the northeast and I can’t wait to see what they come up with next. There was no hint from Master brewer Greg Deuhs though. As an ex-military man, he can keep a secret!
Since Pabst was kind enough to provide me with a sample, let’s have a taste shall we? It has a beautiful copper color with a warm off-white head. The nose sports a hint of vanilla oak and orange peel. It has a nice full bodied mouthfeel and sturdy malt backbone. The oak is present up front but the hops finally hit you with a bitter smack at the end. There’s even a vague mineral tang that is so characteristic of UK-style IPAs. This a very drinkable IPA.
If you want to taste some New Jersey brewing history, too, Deuhs told me you will find it in the craft beer section at your local retailer. It will remain in the traditional packaging with the ever-recognizable three-interlocking-rings logo symbolizing purity, strength and flavor. Now I know why my friend’s grandfather kept an eye on his Ballantines. But it might have been worth getting caught for after all.
Peter Culos is the editor of “Beer Bites,” Jersey Bites’ coverage of breweries, bars and good beer in the Garden State. A graphic designer by day, and a lifelong New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.
Happy 7th Birthday to Jersey Bites!
Let’s Party!
I truly can’t believe Jersey Bites is turning 7. When I started the site, my sons were 10 and 6. Now, at 17 and 13, they have a hard time remembering life without Mom franticly blurting out “don’t touch the food, I have to get a picture.” Ah, life with a food blogger. My very first, humble post back in 2007 anticipated “when my boys become big burly teenagers” and here we are. (Sigh.)
Flash forward seven years and we have built up quite a community of food lovers in New Jersey! We are so blessed to have the contributors that we have and the readers that we have. It is such a joy to be able to interact with everyone on a daily basis through our social channels.
So, let’s get to the good stuff. Starting at 9 a.m. tomorrow, September 4, we are having an all-day Birthday Bash on our Facebook page! We will be giving away prizes every hour. (See the schedule below.) Just pop in when you want or hang out all day. We’ll be throwing some Jersey Bites Throwback Thursday tidbits at you along with some fun trivia about our contributors.
To help us celebrate and spread the word, please use #HappyBdayJerseyBites whenever you refer to the event on Facebook or Twitter.
Thank you all for making these seven years so completely amazing and we are all looking forward to many more years of bringing you the latest in food news, recipes and restaurant coverage to New Jersey.
Birthday Bash Gift Card Giveaways
A BIG, BITE-SIZED THANKS to all of the businesses who generously donated to our event!
9 a.m.: Squirrel & The Bee, Short Hills ($50)
10 a.m.: Paragon Tap & Table, Clark ($75)
11 a.m.: Game Time Bar & Grill, Freehold ($50)
12 p.m.: Ho-Ho-Kus Inn, Ho-Ho-Kus ($50)
1 p.m.: Classic Cake, Cherry Hill and Washington Township ($50)
2 p.m.: The Gables, Beach Haven ($100)
3 p.m.: AC Bottle Company, Atlantic City ($100)
4 p.m.: Sharrott Winery, Hammonton ($50)
5 p.m.: Fricasée, Montclair ($100)
6 p.m.: Morris Tap & Grill, Randolph ($75)
7 p.m.: Strip House, Livingston ($100)
8 p.m.: Elements Cafe, Haddon Heights ($50)
Owner: Deborah Smith
Launched in 2007, jerseybites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization. She is also a highly sought after speaker on the topic of restaurant marketing, social media and blogging. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com.
Vital Dining in Montclair
Healthy Food with a Caribbean Twist
Montclair’s new health destination with a Caribbean twist, Vital, has been opening to rave reviews and I recently set out to finally try this spot for myself. (My disclaimer to this story is that my good friend’s cousins own Vital.) The truth is that it’s absolutely delicious and that connection had no part of this coverage.
Owned by brother-and-sister duo Kwame and Nataki Williams, family is, well, vital to Vital. Their goal was to create a meeting place that would please all of the different taste buds and dietary restrictions in their family. They wanted it to be simultaneously satisfying and true to their Jamaican culture. Their slogan, “where eating to live and living to eat meet,” is displayed prominently on the website, menu and the large, decorative chalkboard that overlooks the juice bar. A firm believer that a meal can leave a lifetime impression, Executive Chef Williams, who studied at the Institute of Culinary Education and is formerly of the Pleasantdale Chateau in West Orange, jumped at the chance to revitalize the former HLS Juice Bar & Grille location into a destination where culture, health and deliciousness were synonymous.
People following a gluten-free diet, vegans and meat-lovers alike can all find something on the menu to please, and their servers are well-versed in dietary restrictions to help you select the best dishes for your diet. As a gluten-free diner, I was excited to hear that gluten-free breads and wraps are available for their lunch options, and although their menu will be changing seasonally, their current dinner entrees are almost entirely gluten free (minus the couscous on the sirloin entrée and the vegan fettuccine pasta). Most exciting of all is the possibility that a gluten-free waffle may even be popping up soon on their brunch menu! (It’s a rumor right now, but stay tuned.) Diners will also be happy to know that all sauces are homemade in-house and contain absolutely no processed ingredients. The Vital team also sources its eggs and as many veggies as possible from the local Montclair Community Farms.
Vital’s juice bar is the shining centerpiece of the space, with ornate tiles as décor and a sign expressing another one of its core values: “family is everything.” The juice options, served adorably in mason jars, are expansive and include freshly squeezed juice, smoothies, iced and hot teas, and even a homemade ginger beer. I was thrilled to find green juice options for less than $10, which seems to be the Montclair-area standard (only $8 on Vital’s menu). Popular options include the Mean Green with broccoli, green apple and grapes, the Roots with beet, ginger and carrot, and the Detox featuring green apple, kale, cucumber and celery. The smoothies are also a steal at $6, and my personal favorite, the Stop Light, includes spinach, strawberry, banana and orange juice.
My dinner visit last week began with the Vital Lemonade, a refreshing combination of pineapple, basil and lemonade, while my friend enjoyed the Maroon, a combination of beets, grapes and apples.
We also started the meal off with a starter of black eyed pea hummus and plantain chips. Chef Williams has mastered the art of lightly frying the plantains to embrace the crispiness without any of the greasiness associated with frying. These, sprinkled with sea salt, were incredibly crispy and a bit thicker than what I was expecting, which allowed you to really taste the flavor and tenderness of the plantain as you dipped them into the airy and light black eyed pea hummus. The combination of flavors was heavenly, and I admittedly ate most of the dish myself. Vital’s menu also offers a great array of salads, soups and other appetizers to start your meal with, but I highly recommend the hummus. It’s so good that although it originally appeared on the menu as part of a sampler platter, it’s recently been added as its own option due to the exceedingly positive feedback diners were giving it.
The entrées were difficult to decide on (a welcome change for me, where there are usually only one or two g-free options to choose from), and after a tough battle between the salmon and the BBQ tamarind chicken, I opted for the seared salmon, served on a colorful bed of okra succotash and house-made pikliz (pickled vegetables). The fish was simply grilled, incredibly fresh and a very hearty portion size. I usually stay far away from salmon skin, yet found myself devouring the crackly crust that topped the fish. I was slightly skeptical about the pikliz, but loved the fresh bed of vegetables rounded out with a sundried coulis sauce that was delicious, simple, and overall very filling. A perfect display of a healthy dish with Vital’s classic Caribbean twist.
My friend’s steak choice, the sirloin bavette, was a new addition to the menu featuring a sirloin cut grilled to a juicy perfection served atop Israeli couscous and drizzled in a red pepper coulis. I snagged a piece of her steak, loving the smoky flavor from the grill and the pairing of the red pepper sauce. Vegans and vegetarians still have great options to choose from as well, including curried cauliflower, cassava dumplings and a jerk portabella.
As the restaurant is brand new and little more than a month old, diners should be prepared for some menu changes as they test out different breakfast, lunch and dinner dishes that will remain menu staples, while rotating out seasonal house specialties. I’m excited to return to try one of their signature dishes (and already a fan favorite): the stuffed avocado, featuring arugula, almonds and pico de gallo tossed in a house vinaigrette. Vital offers both delivery and catering services, and diners are welcome to BYOB or have either of two local wine stores deliver straight to their table.
Congrats to the Vital team for creating a healthy and delightful destination in Montclair!
Prices are subject to change.
Vital 387 Bloomfield Ave. Montclair 973-655-9500
Monday through Thursday 11 a.m. to 10 p.m. Friday and Saturday 11 a.m. to 11 p.m. Sunday 9 a.m. to 8 p.m. Facebook Instagram Twitter
Melissa Colangelo is a Jersey Bites Contributor for Essex County. Melissa grew up on the Jersey Shore and returned to the Garden State after four years of living in Boston for college. Melissa works in publicity/promotions by day, but at night loves checking out new restaurants and cooking up new recipes with her husband in their Glen Ridge home.Latest Bites
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