Page 118 ⋆ Jersey Bites

Recipe: Mexican Jersey Corn Casserole

Deborah Smith, Executive Editor

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August 15, 2014

Ooh, doggies. Jersey corn is in season and it is amazing. While I am a total lover of traditional corn on the cob (with smoked salt) there are other occasions when I just want to see what those glorious little kernels can do on their own, sans Mr. Cob. I actually made a delicious corn, basil, cream cheese and cheddar omelet the other morning. Contrary to the “oooh, that’s disgusting” from the unadventurous men in my house (who did not taste it by the way) it was awesome. But I digress. Today we are talking corn casserole. Now, if you google that, you are going to get a million recipes for bready, pudding-ish recipes that scream Thanksgiving, not summer. I wanted something that could be at home at any backyard barbecue and has a little zip-a-dee-doo-dah.

The end result was a crowd pleaser. By adding a few Latin American spices, crunchy red pepper and onion and some zing with Sriracha sauce and my favorite canned product, Ro-Tel, this casserole is gonna make you wonder, “Who’s the best dang food blogger ever?” Oh, and if it doesn’t, I really don’t want to know about it.

Mexican Jersey Corn Casserole

Ingredients:

1 red bell pepper, coarsely chopped
1 Vidalia onion, corse chopped
1/2 can Ro-Tel
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon chili powder
2 teaspoons Siracha sauce
pinch of salt
4 ears of Jersey Fresh corn, cooked and stripped. (Cooking Corn Tip)
1/2 can of chopped green chiles
1/4 cup chopped fresh cilantro
2 cups grated cheddar, Manchego or Mexican blend cheese

Directions:

Sauté chopped peppers and onions until lightly browned and tender.

sauce for peppers onions — While peppers and onions are cooking, mix together your mayo, sour cream, spices and Sriracha sauce. You will also be able to de-husk the corn and mix with green chiles and cilantro.

pepper in sauce — Add Ro-Tel and sauce to pepper-and-onion mixture.

Before it goes in the oven — Spoon pepper mixture into the bottom of a 8 1/2 x 13 inch casserole dish. Sprinkle half of the cheese over it and then spoon your corn mixture over and top with the remaining cheese. I try to go light with the cheese on the top. Don’t feel that you need to use a whole cup. I like to see and taste the corn more than the cheese.

Cover with foil and bake at 350°F until bubbling. Remove from oven and let rest for 10 minutes before serving. We served this next to grilled turkey tenderloin, burgers, and salmon, but the potential combinations are endless.

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.

CSA Goodness from Dreyer Farms

MStavrou

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August 13, 2014

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Somehow we’re lucky enough to live in a town that has an actual working farm. Dreyer Farms in Cranford has been around since 1904 and recently underwent a huge renovation that made it just that much bigger and better. My husband and I joined the CSA last year and I quickly realized that I really needed to expand my cooking skills when it came to local produce. Our weekly box has had a variety of delicious produce from the Garden State, including tomatoes, corn, peaches, lettuce, blueberries, swiss chard, eggplant, and fresh herbs. Most weeks the box even includes extra goodies like coffee, spices, pasta, or pizza dough from local businesses.

Thanks to the different produce available throughout the summer, every week feels like Christmas when I get my CSA box. Even though we get the smallest box offered, it’s a lot of food for the three of us to eat (well really only two of us since my daughter has decided vegetables are definitely not her thing). As soon as I know what we’ll be getting that week I flip through my cookbooks or do a Google search and hope inspiration strikes. I came across this recipe when I had some zucchini and mint in my box, as well as some fresh pasta in the fridge. It came out even better than I was anticipating with the lemon juice providing a nice splash of citrus and the feta finishing it off with a bit of tang. This is going into my regular summer recipe rotation!

Pasta with Zucchini and Mint (adapted from Southern Living)

Ingredients
8 oz. pasta of your choice, cooked
1 tablespoon butter
1 tablespoon olive oil
1 shallot, diced
1 medium zucchini, sliced
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh mint
Freshly grated Parmesan cheese
Crumbled feta cheese

Directions

1. Melt butter with olive oil in a large nonstick skillet over medium-high heat.
2. Add shallots, and sauté 2 minutes.
3. Add zucchini and sauté 5 minutes or until zucchini is tender.
4. Stir in minced garlic, and cook 1 minute.
5. Remove from heat.
6. Stir in lemon juice, lemon zest, kosher salt, and freshly ground black pepper.
7. Toss in cooked pasta, fresh mint, and Parmesan cheese.
8. Sprinkle with feta cheese just before serving.

Serves 2.

Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.

Opening Soon: Paragon Tap & Table in Clark

Veronique @ Food & Wine Chickie

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August 12, 2014

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Opening Soon: Paragon Tap & Table in Clark

Even if you know Chef Eric LeVine from Morris Tap & Grill, now you’ll know him even better. Next month, Paragon Tap & Table will open in Clark, featuring Chef LeVine’s award-winning food paired with 20 artisan craft beers on tap. The gastropub experience will be enhanced by friendly and knowledgeable staff, five large-screen televisions in the bar area and a private dining room. The eatery’s goal is to take customers on a journey of that is a regional, seasonal and outside-the-box creative dining experience. I had an opportunity to catch up with the ever-busy Chef LeVine to ask him a few questions about the new restaurant.

JERSEY BITES: What style food can we expect at Paragon Tap & Table?

CHEF LEVINE: We are continuing our focus on craft food, craft beer, craft cocktails, all with a twist, as with Morris Tap & Grill (MTG). We’ll offer seasonal changes plus some of the signature items from MTG, such as our flatbreads, our award-winning craft burgers and selection of wings, vegan selections, hand-crafted pastas, house-cured and smoked meats and fish, gluten-free items. We’ll also have homemade desserts like seasonal sorbet and gelato.

There has to be a twist. What is it?
The twist will come in that we’ll also offer people an elevated dining experience in the P2 dining room. It’s a small dining room that will feature changing prix fixe menus: five-course or seven-course and can be paired with craft beer, craft cocktails or wine. We’ll also have a patio during the warmer weather.

We see many restaurants in New Jersey focusing on locally-sourced, seasonal food. Will Paragon?
Yes, we are lining up quite a few vendors and working with a local poultry farm, Goffle Road Poultry Farm. I am excited to work with Joe and his team. We are also going to work with Zone 7 to source local produce.

The beer list at Morris Tap & Grill is one of the best in the state. Can we expect another stellar lineup of craft beer at Paragon Tap & Table?
Yes. Mike DeSimone, our General Manager, has been the driving force behind the success of the list. Mike is also going to do some things different since this is another restaurant, another opportunity to raise the bar in the craft experience world. Mike has some pretty cool things up his sleeve with a new 20-tap craft beer tower that’s being installed. With that, he can showcase many local, New Jersey beers plus a beer list to rival MTG’s. We did get a Best Beer listing in New Jersey at MTG so I am confident that with his knowledge and thirst—pardon the pun—for success, he’ll be delivering a great product to our customers. It’s going to be epic.

Who are you targeting with this new venture?
We are targeting many different demos for this. We are bringing the craft world to Clark and the surrounding areas in a casual, comfortable environment where the business person having a lunch meeting feels just as at home as the family or blue-collar worker who just wants an amazing craft burger and craft beer.

Anything else you’d like our readers to know about Paragon Tap & Table?
We will be open every day, lunch and dinner, offering lunch specials, and brunch selections on Saturday and Sundays in addition to a craft-beer-inspired specials menu. We’ll offer catering on premise as well as office catering in addition to take out. We’ll also have cooking classes, beer dinners and wine dinners as well.

Paragon Tap & Table (Opening Soon!)
77 Central Avenue
Clark
973-891-1776

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.

Bracco Farms CSA: The Goods on the Greens

Veronique @ Food & Wine Chickie

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August 11, 2014

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Bracco Farms CSA: The Goods on the Greens

Anthony Bracco, owner of Bracco Farms in Pine Island, NY, grows produce that’s organic—never grown from GMO seeds and never gets treated with commercial herbicide or pesticide. Bracco Farms offers farm-fresh fruits and vegetables through a Community Supported Agriculture (CSA) program that runs until November 4, 2014, with bi-weekly pickups in Cedar Grove, at the farm in Pine Island, and at the newly-opened Denville Meat Shop.

A great explanation of how CSA shares work is on the farm’s website. And while the season began in early June, it’s not too late to sign up now and receive pro-rated pricing through November 4.

Bracco said, “We have many new varieties of produce this year among them are leeks, three varieties of onions, red choi, radicchio, celery, broccoli and broccoli rabe, red cabbage, purple snow peas, a new variety of sweet corn, yellow and purple string beans, four new varieties of radishes, more varieties of heirloom tomatoes including ‘Radiator Charlie’s Mortgage Lifter.’”

“I’m also excited to have five varieties of beets, edible flowers and watermelons – as always started from non-GMO organic seeds,” he noted. “We’re also expanding our herb selection to include chervil, dill and fennel in addition to our basil, cilantro and parsley.”

A typical early-season offering includes peas, kale, arugula, spinach, lettuce, escarole, turnips, parsnips cilantro, basil, dill, parsley, and more. And a typical late-season offering includes tomatoes, peppers, eggplant, squash, corn, onions, carrots, beans, beets, and more.

For more information or to keep up with Bracco Farms all the time, visit the Bracco Farms CSA Page on Facebook.

Looking for something to do with all those radishes? How about pickling them? Check out Chef Jeffrey Orel of Denville Meat Shop’s recipe here. (And there’s another CSA breakdown here, if you want even more details on how it works!)

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: Kale Pesto

Tom

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August 8, 2014

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Picked up some kale at your local farmers market? Looking for something to do with the kale you received through your CSA? Look no further!

Kale with toasted almonds is a combination that makes for a fabulously delicious and amazingly healthy pesto. Toss it with your favorite pasta for Meatless Monday, top chicken or fish, or serve with vegetables.

Recipe and photo by Gwynn Galvin, culinary consultant and creator of Swirls of Flavor.

Kale Pesto (with Almonds)

Ingredients:
1 cup olive oil, preferably extra virgin olive oil
3 cups packed, stems removed, kale leaves, 3 ounces
1/2 cup toasted sliced almonds
1/2 cup grated Parmesan
3 large garlic cloves, chopped
1 tsp. grated lemon zest
1 tsp. kosher salt

Directions:
Pour olive oil into blender. Top with kale leaves, almonds, Parmesan, garlic, lemon zest and kosher salt. Puree until blended. Refrigerate until ready to use.

Makes 1 1/2 cups pesto.

Tip: You can make a double batch and freeze it in ice cube trays for a taste of summer long after the leaves are gone!

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!

Foodie Things to Do This Weekend and Beyond

JerseyBites

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August 7, 2014

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Event details are subject to change without notice. Please confirm directly before heading out!

THIS WEEKEND:

Through August 9: Bloomfield Restaurant Week will take place from August 3 to 9. The week features prix fixe meals of $30 or less for lunch and/or dinner. Participating restaurants will also raffle away gift certificates for guests. For more information on the participating restaurants, click here.

August 9: The Just Jersey Food Truck Festival heads to Randolph at the County College of Morris. From 10 a.m to 6 p.m., enjoy a fun-filled day featuring 20 of the top gourmet food trucks in the area, a beer garden, live music, and other activities. Admission is $5 for adults and kids under 12 are free. County College of Morris Parking Lot 1, 214 Center Grove Road, Randolph, 973-927-2794.

August 9: Emlen Physick Estate is the home of the 3rd Annual Craft Beer & Crab Festival. The event takes place from 11 a.m. to 8 p.m. with live music and entertainment throughout the day. Plenty of crab can be washed down with craft beer from various local breweries. Emlen Physick Estate, 1048 Washington Street, Cape May, 609-884-5404.

August 10 to 16: Cherry Hill Township’s first-ever restaurant week takes place from August 10 to 16. Guests can enjoy specially selected three-course dinner menus for either $25 or $35 per person. Select restaurants are also offering two-course lunch menus for $15 or $20. Visit here for more information, or follow @CHRestaurantWk on Twitter.

August 10 to 17: Caldwell Restaurant Week will be held from August 10 to 17. Featuring prix-fixe menus and specials at participating restaurants, the week will showcase the diverse collection of restaurants in the Caldwell area. For more information, click here.

AND BEYOND:

August 16: The EARTH Center’s Garden Field Day takes place at Davidson’s Mill Pond Park in South Brunswick. A variety of events are scheduled to take place from 11 a.m. to 3 p.m. including garden tours, live music, samples of local produce from Middlesex County farmers, and a Backyard Garden Contest where guests are welcome to bring their biggest tomato, pumpkin or pepper. Davidson’s Mill Pond Park, 42 Riva Avenue, South Brunswick, 732-398-5262.

August 16 and 17: Four Sisters Winery of Belvidere hosts Vintage North Jersey’s first annual Wine and Food Festival. Taste some of the best wines North Jersey has to offer along with samples of the finest cheeses, breads, produce, sauces, and more. The event beings at 12 p.m. and ends at 5 p.m. on Saturday and Sunday. Tickets are $20 at the gate, or can be purchased in advance online. Four Sisters Winery, 783 County Road 519, Belvidere, 908-475-3671.

August 17: Monmouth Park holds its first Home Cookin’ Amateur Crab Cake Contest. The competition will allow home and amateur chefs to test their skills as part of the Shore Chef Crab Cake Cook-Off. The top entry will be named Home Cookin’ Champion. Visit here to register your recipe. Monmouth Park, 175 Oceanport Ave, Oceanport, 732-222-5100.

August 24: Sweet tooth, anyone? Kean University is the place to be for the NJ Confection & Dessert Tasting Expo. From 2 p.m. to 6 p.m., enjoy workshops for all ages along with sweet samplings and goodies that will be for sale. A Sweet Demonstration Stage will feature baking demonstrations from award-winning bakers and sweet entrepreneurs. General admission tickets are $35 and VIP tickets are available for $65. Contact [email protected] for more details. Kean University, 1000 Morris Avenue, Union.

August 31: The 30th annual ScanFest, Scandinavian Festival, will be held at Vasa Park at Budd Lake. From 10 a.m. to 6 p.m., experience some of the best the Scandinavian culture has to offer with ethnic food, performances and artisans. Tickets are $14 at the gate for adults, $13 for seniors, and children under 12 are free. Vasa Park, 1 Vasa Drive, Hackettstown.

September 12 and 13: The New Jersey Chefs Tableside Dinner and Wine Weekend is headed to the Westin Governor Morris. The two-day event kicks off with a five-course tableside dinner on Friday night at 7 p.m. Saturday begins with a champagne lunch at 1 p.m., and is followed by a 100-point dinner featuring 100 point rated wines and a five-course menu at—also at 7 p.m. Proceeds benefit the Community FoodBank of NJ. Westin Governor Morris, 2 Whippany Road, Morristown, 973-539-7300.

September 16: Terre a Terre in Carlstadt is hosting a 5-course tasting with a menu featuring ingredients of the season and carefully selected wine pairings from Unionville Vineyards. The winemaker will be on hand for an amazing evening. 7 p.m. $79 per person Call to reserve 201.507.0500. Sponsored Listing

October 16: Highlawn Pavilion hosts a wine and beer charity dinner from 6:30 to 10 p.m. Proceeds from the five-course meal—coupled with wines and beer from Amanti Vino of Montlcair—benefit both Intensive Therapeutics and Mache (Montclair Academy for Culinary and Hospitality Education). General admission for the event is $165 per person. Highlawn Pavilion 1 Crest Drive, West Orange, 973-731-3463.

October 20: The second annual March of Dimes Signature Chefs Gourmet Gala returns to The Terrace at Biaggio’s Restaurant in Paramus. Guests will experience an upscale night of dancing, spirits, and food from dozens of North Jersey’s top chefs. There will also be a silent auction and chances to win great prizes. The Terrace at Biaggio’s Restaurant, 299 Paramus Road, Paramus, 201-652-0201.

Cookin’ Local, CSA-Style

Melissa Beveridge

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August 5, 2014

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My CSA (community supported agriculture) venture started when I became a farm hand at a local organic farm. From summer through the fall, winter, and spring, I worked closely with the farmer, from going through seed catalogues in the dead of winter to starting seedlings in the hoop house in the early spring, it was an experience that I will never forget.

Lucky for me, I am now able to eat from the bounty that I helped produce. Every week, I receive a bagful of just-picked organic produce that you can’t find at the store. Spring included my favorite farmer find: garlic scapes. Late summer arrived with heirloom tomatoes that make you wonder why the traditional red tomato is so popular. Every week, you’re greeted with a bag of farm-fresh vegetables that delight the senses. But the best part of the entire experience? Thinking of new ways to use every fruit, vegetable, and herb in creative dishes.

I’ve been challenging myself every week. You’ll find me in my kitchen figuring out how to use up all the cucumbers, zucchini, tomatoes, bok choy, swiss chard, and potatoes that my CSA share has to offer. The results have been pretty much been a home run, considering that when I head to the kitchen to make something, I know I want to spotlight these ingredients. I focus on simple and tasty dishes. There’s no better way to eat this fresh produce! (And of course eating it raw is always an option, too!)

Below is my recipe for roasted cherry tomato and basil pasta. It’s an homage to the first dish I had on my honeymoon to Italy. The spotlight is on the juicy tomatoes we have here in New Jersey, but the best part about this recipe is that you can add any additional produce you have to the mix, like eggplant or peppers. Think of it as your “go-to” pasta recipe when you only have 15 minutes and lots of produce!

Ingredients:

1 lb. linguini
2 cups cherry tomatoes
2 or 3 garlic cloves
1 small red onion, finely sliced
1 handful of basil
3 tbsp of olive oil, plus more for finishing
1 tsp red pepper flakes
¼ cup Parmagiano Reggiano (or the cheese of your choice, I’ve used mascarpone for a creamy take and even fresh goat cheese would work)
Salt and pepper, to taste

Directions:

Cook the linguini to package directions. Heat an iron skillet (with a lid) to medium-high heat. Add 1 tablespoon of olive oil, the cherry tomatoes, red pepper flakes, salt, and pepper when the skillet is hot. Blister the tomatoes on medium-high heat (with the lid on) for 10 minutes. In the last 3 minutes, add the whole garlic cloves. The tomatoes are done with they are splitting. Depending on how you like your sauce, you can leave the tomatoes whole or crush them for a smoother sauce. Remove from the heat. Discard the garlic cloves and add the red onion, pasta, basil, and cheese of your choice. Top with a drizzle of your favorite olive oil.

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.

Restaurant Openings and Closings in NJ

JerseyBites

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August 4, 2014

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Here’s a handy list of some recent restaurant openings and closings around the Garden State. This list is not comprehensive, so please send your tips on new restaurants to [email protected]. Thanks!

Please be sure to check directly with restaurants before heading out, as opening dates sometimes change at the last minute.

OPENINGS

North:

Allendale Steakhouse, 95 West Allendale Ave, Allendale, 201-962-9797.
Anthony’s Coal-Fired Pizza, 31 Route 208 North, Fair Lawn, 201-796-2625 and 1600 Route 23 North, Wayne, 973-872-2625.
Aroy-D, 16 Grove Ave, Verona, 201-474-5432. Coming Soon.
Aura Thai Kitchen, 210 Main Street, Fort Lee, 201 944-0009.
Azteca, 47 Park Ave, Rutherford, 201-438-2111.
Battello, 502 Washington Boulevard, Jersey City, 201-798-1798.
Bind Chocolate, 652 Anderson Ave, Cliffside Park, 201-840-4005.
Blue Lotus, 131 Erie St, Jersey City, 201-216-9038.
Brooklyn Grill, 388 Route 46, South Hackensack, 201-440-0095.
Burg, 55 Park Place, Newark, 201-413-0050. Coming soon.
Burger Bound, 190A Kearny Avenue, Kearny, 201-628-2168.
Carlo’s Bakery, 40 Market Street, Morristown, 973-998-7771. Click here to read about it on Jersey Bites!
Carlo’s Bakery in Morristown
Casa de la Trova, 12-56 River Road, Fair Lawn, 201-773-3174.
Cranford BBQ, 22 Eastman Street, Cranford, 908-272-2300.
Eric’s Steak House, 322 Commercial Ave, Palisades Park, 201-592-0541.
Fresh Press Juice Co., 105 South Avenue East, Cranford, 908-566-2861.
Goods & Greens at Hamilton Park, 29 McWilliams Place, Jersey City, 201-855-6767.
House of Cupcakes, 1655 Route 23 South, Unit 17A, Wayne, 973-832-7285. Coming soon. Click here to read about it on Jersey Bites!
Jersey Mike’s Subs, 254C Livingston Street, Northvale.
Jockey Hollow Bar & Kitchen, 110 South Street, Morristown. Coming soon.
Joyce Chinese Cuisine, 478 Kinderkamack Road, River Edge, 201-261-8858.
Kefi Taverna, 350 Bloomfield Ave, Caldwell, 862-702-3098.
Laboratorio Kitchen, 615 Bloomfield Ave, Montclair, 973-746-6100.
Le Bon Choix, 11 Godwin Ave, Ridgewood, 201-689-0400.
Menya Sandaime, 1638 Parker Ave, Fort Lee, 201-482-4141.
Perk Up Café, 317 Broadway, Bayonne, 201-436-0101.
Prime 151, 151 Valley Road, Montclair, 973-233-0011.
Roots Steakhouse, 17 Chestnut Street, Ridgewood, 201-444-1922.
Sticky’s Barbecue, 321 Broadway, Hillsdale, 201-664-4BBQ.
Suburban Tavern, 555 Passaic Ave, West Caldwell, 973-882-8889.
Sweets 4 Miles, 426 Ocean Ave, Jersey City, 201-209-0900.
Table 42, 42 North Sussex Street, Dover, 973-361-2300.
Tous les Jours, 40 Homans Ave, Closter, 201-297-7701.
Villalobos, 6 South Fullerton Avenue, Montclair. Coming soon.
Vital, 387 Bloomfield Avenue, Montclair, 973-655-9500. Coming soon.

Central:

Allure Oyster Bar & Grille, 601 Union Avenue, Brielle, 732-528-4350.
East Coast Beer Co., Main Street and 8th Avenue, Belmar. Coming soon.
Federici’s on 10th, 705 10th Avenue Belmar, 732-681-3337.
Matisse, 1000 Main Street, Belmar, 732-681-7680.
Poached Pear Bistro, 816 Arnold Avenue, Point Pleasant Beach, 732-701-1700.
Prime 13, 710 Arnold Avenue, Point Pleasant Beach, 732-202-6483.
RUNA: Where Food and People Meet, 110 Monmouth Street, Red Bank. Click here to read about it on Jersey Bites! Coming soon.
Spring Lake Tap House, 810 Highway 71, Spring Lake Heights, 732-282-1530.
Top That Donuts, 210 Ocean Avenue, Point Pleasant beach, 732-899-2552.

South:

Bada Buns, 210 Centre Street, Beach Haven, 201-433-6705.
Boardwalk Cupcakes, 1900 Pacific Avenue, Atlantic City, 609-340-2000.
Buca Di Beppo, 1900 Pacific Avenue, Atlantic City, 609-340-2000.
Chill Rooftop Grill, 224 96th Street, Stone Harbor, 609-368-8500.
Distrito, 400 West Route 38, Moorestown, 856-252-0300.
El Swell, 13504 Long Beach Boulevard, Beach Haven Gardens, 609-492-2319.
Guy Fieri’s Chophouse, 1900 Pacific Avenue, Atlantic City, 609-340-2000.
Martorano’s, 777 Harrah’s Boulevard, Atlantic City, 609-441-5000.
M’Ocean, 429 Beach Avenue, Cape May, 609-978-3660.
Old Causeway Steak & Oyster, 1201 East Bay Avenue, Manahawkin, 609-978-3660.
Shamone Tapas, 658 Washington Street, Cape May, 609-972-8091.
Surf Dog Bar and Grill, 1563 DeHirsch Avenue, Woodbine, 609-427-6011.

CLOSINGS

North:

12 West, Montclair
Batchmakers, Cedar Grove
Beacon Hill Tavern, Summit
Cleveland’s, West Caldwell
Culinariane, Montclair. Expected to close end of summer.
Fogo, Montclair
La Bocca, Montclair
Le Baker’s Dozen, Montclair
Melting Pot, Hoboken
Vespa’s, Edgewater

Central:

Bistro Ole, Asbury Park

South:

American Pantry, Forked River
6ix A Bistro, Bally’s, Atlantic City
Luke Palladino, Harrah’s, Atlantic City
The Avenue, Egg Harbor City
The Reserve, Bally’s, Atlantic City
Wagon Wheel Restaurant, Woodstown

Foodie Things to Do This Weekend and Beyond

Lou Petrella

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August 1, 2014

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Event details are subject to change without notice. Please confirm directly before heading out!

THIS WEEKEND:

August 1 and 2: The 77th Annual Warren County Farmers’ Fair featuring the Hot Air Balloon Festival runs through Saturday, August 2. Throughout the week-long event, there’s plenty of food, rides, prizes and much more. Admission is $7 for adults, and $4 for children ages 5 to 12. Kids 4 and under get in for free, and parking is free. 1350 Strykers Road, Phillipsburg, 908-859-6563.

August 1 to 3: Check out Highlands Business Partnership’s 20th Annual Clamfest at Huddy Park in Highlands. The four-day event features fresh seafood, live entertainment, rides, games, prizes and more. Friday: 6 to 11 p.m., Saturday: 12 to 11 p.m., Sunday: 12 to 8 p.m. Admission and parking is free. Huddy Park, 70 Waterwitch Avenue, Highlands, 732-291-4713.

August 2 and 3: The Just Peachy Festival returns to Terhune Orchards. The two day event features tastings from nearby chefs who use locally sourced ingredients, and of course, a lot of peaches. The festival is from 10 a.m. to 5 p.m. Saturday and Sunday. Admission is $5 and children under 3 are free. Terhune Orchards, 330 Cold Soil Road, Princeton, 609-924-2310.

AND BEYOND:

August 3 to 9: Bloomfield Restaurant Week will take place from August 3 to 9. The week features prix fixe meals of $30 or less for lunch and/or dinner. Participating restaurants will also raffle away gift certificates for guests. For more information on the participating restaurants, click here.

August 6: Jersey Girls Food Tours hosts its Hamilton Park tour in Jersey City at 7 p.m. The 2 1/2 hour walking tour will take guests through the neighborhood of Hamilton Park while sampling food from various restaurants. Tickets are $50 per person and can be purchased here.

August 9: The Just Jersey Food Truck Festival heads to Randolph at the County College of Morris. From 10 a.m to 6 p.m., enjoy a fun-filled day featuring 20 of the top gourmet food trucks in the area, a beer garden, live music, and other activities. Admission is $5 for adults and kids under 12 are free. County College of Morris Parking Lot 1, 214 Center Grove Road, Randolph, 973-927-2794.

August 9: Emlen Physick Estate is the home of the 3rd Annual Craft Beer & Crab Festival. The event takes place from 11 a.m. to 8 p.m. with live music and entertainment lasting all day long. Plenty of crab can be washed down with craft beer from various local breweries. Emlen Physick Estate, 1048 Washington Street, Cape May, 609-884-5404.

August 10 to 17: Caldwell Restaurant Week will be held from August 10 to 17. Featuring prix-fixe menus and specials at participating restaurants, the week will showcase the diverse collection of restaurants in the Caldwell area. For more information, click here.

August 16, 17: Four Sisters Winery of Belvidere hosts Vintage North Jersey’s first annual Wine and Food Festival. Taste some of the best wines North Jersey has to offer along with samples of the finest cheeses, breads, produce, sauces, and more. The event beings at 12 p.m. and ends at 5 p.m. on Saturday and Sunday. Tickets are $20 at the gate, or can be purchased in advance online. Four Sisters Winery, 783 County Road 519, Belvidere, 908-475-3671.

August 16: The EARTH Center’s Garden Field Day takes place at Davidson’s Mill Pond Park in South Brunswick. A variety of events are scheduled to take place from 11 a.m. to 3 p.m. including garden tours, live music, samples of local produce from Middlesex County farmers, and a Backyard Garden Contest where guests are welcome to bring their biggest tomato, pumpkin or pepper. Davidson’s Mill Pond Park, 42 Riva Avenue, South Brunswick, 732-398-5262.

August 24: Sweet tooth, anyone? Kean University is the place to be for the NJ Confection & Dessert Tasting Expo. From 2 p.m. to 6 p.m., enjoy workshops for all ages along with sweet samplings and goodies that will be for sale. A Sweet Demonstration Stage will feature baking demonstrations from award-winning bakers and sweet entrepreneurs. General admission tickets are $35 and VIP tickets are available for $65. Contact [email protected] for more details. Kean University, 1000 Morris Avenue, Union.

August 31: The 30th annual ScanFest, Scandinavian Festival, will be held at Vasa Park at Budd Lake. From 10 a.m. to 6 p.m., experience some of the best the Scandinavian culture has to offer with ethnic food, performances and artisans. Tickets are $14 at the gate for adults, $13 for seniors, and children under 12 are free. Vasa Park, 1 Vasa Drive, Hackettstown.

October 20: The second annual March of Dimes Signature Chefs Gourmet Gala returns to The Terrace at Biaggio’s Restaurant in Paramus. Guests will experience an upscale night of dancing, spirits, and food from dozens of North Jersey’s top chefs. There will also be a silent auction and chances to win great prizes. The Terrace at Biaggio’s Restaurant, 299 Paramus Road, Paramus, 201-652-0201.

New Jersey and Hot Dogs: Perfect Together

Lou Petrella

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July 31, 2014

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New Jersey and Hot Dogs: Perfect Together

As we wrap up National Hot Dog Month it’s important to remember that every day is a hot dog day in the Garden State. Check out our list of hot dog places to try, as recommended by our team and several of our readers. Know of a good one we missed? Add it to the comments!

Beach Haven
Bada Buns: Located on Long Beach Island and just a block from the beach, Bada Buns is a new restaurant with some great sandwiches and specialty dogs. Its signature dog is a take on an Italian hot dog with two dogs, grilled onions, peppers, potato and olive oil. Bada Buns, 210 Centre Street, Beach Haven, 201-433-6705.

Cape May
Hot Dog Tommy’s: Cape May’s hole-in-the-wall hot dog joint has a dog for anybody’s craving with close to 20 unique toppings for a “create your own” dog. Options include crushed potato chips, buffalo sauce, and even baked beans. Hot Dog Tommy’s, Jackson Street and Beach Avenue, Cape May, 609-884-8388.

Clifton
Rutt’s Hut: Consistently ranked as one of the top hot dog stops in the country (including by outlets like USA Today and Travel Channel), Rutt’s is famous for its Ripper—a dog deep fried until it starts to rip apart. Rutt’s Hut, 417 River Road, Clifton, 973-779-8615.

The Hot Grill: The Hot Grill’s All the Way dog is deep fried and topped with mustard, chopped onion, and chili sauce that is available for purchase by the pint or quart. The Hot Grill, 669 Lexington Avenue, Clifton, 973-772-6000.

East Hanover
Sorrento Bakery: You might not usually consider going to a bakery for an Italian hot dog, but marone! These things are amazing: incredible pockets of thick, crusty bread stuffed with meat, potatoes, peppers, and onions. Come for the dog. Stay for the tiramisu. Open 365 days a year. Sorrento Bakery, 36 Eagle Rock Avenue, East Hanover, 973-887-4442.

Kenilworth and West Orange
Jimmy Buff’s: Jim Racioppi is the owner of Jimmy Buff’s and his family was the first to serve the Italian hot dog over 80 years ago in Newark. Now in West Orange and Kenilworth, Jimmy Buff’s is still serving up its specialty: an Italian dog with sliced potatoes, peppers and onions. Jimmy Buff’s, 60 Washington Street, West Orange, 973-352-9897. 506 Boulevard, Kenilworth, 908-276-2833.

Little Falls
Big Daddy’s: Big Daddy’s of Little Falls is notorious for its wide selection of toppings and specialty dogs, including the Loaded Potato Skin dog with cheese, potato, bacon and sour cream. Big Daddy’s, 62A Main Street, Little Falls, 973-785-0206.

Long Branch
Max’s Famous Hot Dogs: Long Branch is a popular destination for hot dog lovers with both Max’s and The WindMill. Max’s part beef/part park hot dogs are a secret family recipe. The almost foot-long dogs are slow cooked on a griddle to make them both crispy and juicy. Max’s Famous Hot Dogs, 25 Matilda Terrace, Long Branch, 732-571-0248.

The WindMill: With locations now spread out all over the Jersey Shore, the WindMill is a landmark in Long Branch for its giant windmill. Chili dogs. Cheese dogs. Cheese fries. Need we say more? The WindMill, 200 Ocean Avenue, Long Branch, 732-870-8282. NOTE: The WindMill is an active participant in The FoodBank of Monmouth and Ocean Counties‘ 10,000 Hot Dogs initiative.

Newark
Dickie Dee’s: Considering Italian style hot dogs are said to have originated in Newark, it is only fitting that there’s a joint focused on them. Dickie Dee’s has been serving the Newark community for almost 60 years and is known for its Italian hot dogs and sausage. Dickie Dee’s, 308 Bloomfield Avenue, Newark, 973-483-9396.

Parsippany
Curbside Cafe: A lunch truck that stays put and wins rave reviews from dog lovers for its Sabrett’s Premium franks and homemade hot onions. They also serve up Italian hot dogs, sausage and peppers, cheese steaks, and hot pretzels. Hours are limited, so plan a weekday lunch visit: Mon through Fri, 11 a.m. to 3:30 p.m. Curbside Cafe, 100 Rt. 46 West (just west of New Road), Parsippany, 973-510-6775.

Red Bank
That Hot Dog Place: A hidden gem of a restaurant in Red Bank, That Hot Dog Place is tiny, but don’t let that fool you. The owner, Gary Sable, has been serving hot dogs and freshly prepared soups daily since 1995. That Hot Dog Place, 30 Monmouth Street, Red Bank, 732-219-6999.

Wildwood
Maui’s Dog House: Featured on Food Network’s Diners, Drive-Ins and Dives, Maui’s Dog House in Wildwood has more than 20 specialty dogs and plenty more toppings—all served in a dog bowl. The Sausage Soprano is topped with sautéed spinach, and freshly cut provolone. Woof. Maui’s Dog House, 806 New Jersey Ave, Wildwood, 609-846-0444.

The Hundred-Foot Journey: Screening Samples

Lou Petrella

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July 30, 2014

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The Hundred-Foot Journey: Screening Samples

If you haven’t already heard, Jersey Bites has teamed up with Dreamworks Pictures to present a screening of The Hundred-Foot Journey, tomorrow night in Montclair. Here’s a sneak peek at the area restaurants who will be part of this celebration of French and Indian cuisine, with a sampling of their own fine offerings.

Brick Lane Curry House With 100 Indian pies (including chicken tikka masala, lamb bhuna, chana masala, and Bombay aloo), Ridgewood’s Brick Lane Curry House is ready to go. Glasses of mango lassi will accompany the pies.

Brick Lane Curry House
34 Franklin Avenue
Ridgewood
201-670-7311

Montclair-based French bistro Fricassée will present its signature chicken liver mousse (with garlic toasts) alongside a tarte au citron (lemon tart).

Fricassée
6 Park Street
Montclair
973-744-2191

Mausam, located in Seacaucus and Montclair (and coming soon to Clifton), brings classic Indian cuisine mixed with an American flair. For the event they will be bringing samosa appetizers (spicy boiled potato stuffing inside crispy flour dough), chicken tikka (cooked with fenugreek sauce with Indian spices), and malai kebabs (chicken seasoned with ginger, garlic, red onions and cilantro), as well as a few additional dishes.

Mausam
379 Bloomfield Avenue
Montclair
973-744-0377

Beyond the Spice is best known for its Asian-style sauces and spices. For the screening, the online company will bring chicken (with tikka and bhartha sauce), and corn (with coconut ginger sauce).

Editorial Intern: Lou Petrella is a senior at Rutgers University, with a double major in Journalism and Media Studies, and Sports Management. Having grown up in Whippany, Lou is passionate about his Morris County roots. Aside from being an avid sports lover, Lou cares deeply about food and should not be bothered while enjoying a good meal. Italian food and seafood are his favorites, but a nice summer barbecue just may trump them both. At school, Lou works as a correspondent for the Daily Targum, and is preparing for a career in writing or communications.