Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
July 11 to 13: What’s better than barbecue and blues? North Wildwood has both, and is home to the New Jersey State BBQ Championship & Anglesea Blues Festival. See who has the best barbecue skills with teams competing from all over the country. You can even try some of their barbecue while experiencing some of the best blues acts from around the area. Admission to the event is free. 201 New Jersey Ave, North Wildwood.
July 11, 18, 25: On three Fridays in July at 6:30 p.m., Haddonfield’s In The Kitchen Cooking School welcomes chef Natalie Stone for hands-on cooking classes. July 11 features the menu from Stone’s appearance on Rocco’s Dinner Party on the Bravo Network. The July 18 class offers Italian holiday favorites and more cooking classics are featured on July 25. The cost is $75 per class. Call 609-206-4511 to register. In The Kitchen Cooking School,10 Mechanic Street, Haddonfield.
AND BEYOND:
July 19: Ice House Restaurant in Wildwood hosts the New Jersey State Crab Festival. The event kicks off at 11 a.m. and features a beer garden, fresh blue claw crabs and a crab race for kids. Also, donate to the event’s Crabby Fundraiser with proceeds benefiting Lunch with Lynch.A $5 donation enters you for a chance to win $1,000 at the Crabby Fundraiser Crab Race at 7 p.m. Ice House Restaurant, 4415 Park Boulevard, Wildwood.
July 20 to 26: More than 40 eateries in Camden, Gloucester, and Burlington counties are set to participate in this year’s SJ Hot Chef’s Farm to Fork Week. The week features four-course summer-themed meals for $35, with some restaurants preparing a $25 menu. For a full list of SJ Hot Chef’s restaurants, click here.
July: Freshly-harvested Australian black truffles will be incorporated into Restaurant Latour’s “Grazing” tasting menu all month long. The restaurant at Crystal Springs Resort is the only restaurant in New Jersey that offers this type of truffles. Crystal Springs Resort, 1 Wild Turkey Way, Hamburg, 973-827-5996.
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 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.
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 25-30 of the premier chefs in North Jersey. 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.
He’s always loved cooking for people, but Chef Bill Zucosky hasn’t always been a chef. Lucky for us, he came to his senses. Here’s our spotlight on Chef Zucosky of The Strip House in Livingston, located at the Westminster Hotel.
Chef Bill Zucosky
JERSEY BITES: What is your earliest food memory? CHEF BILL ZUCOSKY: I come from a big Sicilian family. Every Sunday it was family dinner, and I remember as a child, making pizzas with my aunts. We made a lot of things, but one thing that visibly sticks out is just making pizzas with them. I was maybe five or six years old.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment? As a child, I was a boy scout and a cub scout. My first camping trip I went on, our troop cook made scrambled eggs and they were crunchy. So I was like, “Oh, these are horrible. I can make eggs better than this.” I was already cooking at home at that age, so I took it upon myself to start to cook for my [troop], and I really enjoyed it. That was really the first time I cooked for anybody other than my family, and people liked it. I’m talking about heating a tin can over a fire, setting up a grill, cooking meat that we marinated, making eggs in the morning. And then in middle school in my home economics class, I won a cooking contest. We made chicken nuggets and I made a special sauce. At the end of that school year, we had a graduation ceremony—my parents were there—and my name was called to come up to the stage. My dad looked at me and said, “What did you do now?” They thought I got in trouble or something, but I actually won a partial scholarship to go to culinary school through my home economics class. And then in high school, anytime there was a house party or someone’s parents went away, I’d be in the kitchen cooking stuff for everybody. Then I went to college for environmental engineering and didn’t really even think about culinary school, even though I knew I always liked cooking and cooking for people. I got into the flooring business—tile and carpeting installer—and one day we were picking up this big heavy carpet and my boss’ back made this loud crunch sound and he was laying on the ground in tears. He looked up at me and said, “Billy, don’t do this, do what you want to do.” So then I decided I was going to go to culinary school. So you could say that the guy lying on his back was an “a-ha” moment.
Any interesting stories about where and with whom you started cooking professionally? I did a lot of work while I was in culinary school at the James Beard House, and I worked with a chef named Gary Danko from San Francisco—a pretty reputable chef out there and still is today—I worked with him for about two or three days at the house. He was working a special dinner, and he said to me, “Go out to the liquor store and get me a six-pack of Budweiser.” So I said, “But chef, we have all this nice wine here,” and he said, “You gotta do what you gotta do.” Here’s this guy, he’s serving foie gras, caviar, boneless quail, and we’re drinking Budweisers that we put in a tub of ice water. It made me think, “I was a carpet installer and I drank plenty of Budweiser, so I think I can be a good chef.”
What is your cooking style? My cooking style is very eclectic now. I love all of the Asian sauces, I love all of the Indian condiments, I love all of the Mexican and Latin spices, so I pull things from everywhere that I like or that sticks out in my head. I have a bottle of ponzu sauce in my cupboard because I like it and it tastes good on a lot of things.
What is your greatest opportunity that has come from cooking? I just like to make people happy. Serving a great product, getting recognized. We purchase a great product here at Strip House. We get the best produce, the best meats, fresh fish, and it’s great to have the opportunity to work with those things—to be lucky enough to work with a product like that.
What is the most memorable meal you’ve had, what did you eat and where was it? I was in Costa Rica at Rincón de la Vieja, about four or five years ago. It was at a volcano in Costa Rica at a horse ranch there, and these women made us these homemade, fresh empanadas and some barbecue chicken. And it was memorable because it was delicious and I was a plane on top of a volcano on top of the world, basically. I’ve had dinner at Gramercy Tavern and other places in the city that were phenomenal and great, but for some reason where I was—I was at a great location—I had this great meal that I can’t make myself, these empanadas that make my mouth water just thinking about them.
It’s your last day on earth: what will your final meal be? Ben and Jerry’s Chocolate Chip Cookie Dough ice cream. That would totally be it, and not just the little one. I’m getting the quart container.
Foccacia Panzanella Salad
What is the best advice you have to share with young people interested in becoming chefs? Cooking for the public and cooking for yourself are two different things. You’ve really got to love it. Even if someone doesn’t like your food, you still have to love what you do. That’s what I tell any interns that come in here. You’re not going to be home on holidays, you’re going to be gone because you are working. Working in fine dining, you can count on working every night and every weekend, so you better absolutely make sure you love it and have passion in food and customer service. To be a chef you need to be a “yes” person. Chefs who say no to customers just don’t make it. Culinary school jazzes things up for some people. I’ve seen chefs be very disappointed and quit on it. So you need to try and get a job in a restaurant before you decide to go to school, so you can see what it’s all about and the demand it takes.
If you could choose to be any food item, what would it be? I think it would amaebi, which is a sweet shrimp. You could eat me raw, cooked, you could fry my head, and I’m good. I think they’re really succulent and delicious.
What is the one staple food you always have in your cupboard at home? Taylor ham.
What is your beverage of choice? Margarita. On the rocks, Patrón Silver. Agave syrup is my new thing, so that and a little salt.
What is your favorite comfort food? Spaghetti and meatballs. My mom makes it for me. She got the recipe from her mom, and when I have a plate of spaghetti and meatballs, it’s just so good. I make it, too, but it’s not as good as my mom’s.
What New Jersey restaurant do you enjoy dining at, besides your own? Avenue in Long Branch. It has a nice classical French chef. It’s the type of food I used to read about, and I really like it. The floor-to-ceiling windows, the view of the ocean. They have a lot of really cool specialty drinks too so I really like that place.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why? Steve McQueen, Burt Lancaster, and John Wayne. I don’t know why. Cool tough guys out on the range. A Dutch oven, with a can of baked beans and a side of beef. All of us at once, and I can figure out who is the toughest and the coolest of us all.
Are you working on any upcoming projects our readers would be interested in learning? We just re-did all of our banquet and corporate social menus. We’re experimenting with some new cool stuff. Like for our hors d’oeuvres we’re serving pigs in a blanket with a shot of beer next to it, and mini grilled-cheese sandwiches with a shot of tomato soup. Something that people can take away with them when they leave.
Earlier this year, The Strip House and The Westminster Hotel were named the 2014 Businesses of the Year by the Livingston Area Chamber of Commerce. Click here for our coverage of the awards reception.
Rachel Bozek is a writer and editor based in suburban Essex County. She loves interviewing chefs and restaurateurs—especially the ones who love New Jersey. She grew up in Bergen County, and has lost track of how much time she’s spent on LBI and in the Wildwoods. After graduating from James Madison University, Rachel spent 10 years at Nickelodeon, where she was an editor at Nickelodeon Magazine. Now she does a range of editorial work, including trivia writing for all ages, kid-friendly content, marketing research, and of course, Jersey Bites! Through it all, her search for the perfect pancake continues. You can find her on Twitter (@rachelbozek) or view some of her work here.
Did you know that Rinn Duin Brewery completely neutralizes its water and, using a computer program, rebuilds the mineral profile to match the mineral profiles in the water in London and other UK locations to make sure their styles are authentic?
Neither did I.
Jacqui Town of Rinn Duin chats with Brian Kulbacki of Departed Soles.
That’s the kind of information you get when you’re surrounded by craft brewers who are just hanging out and having a beer. And it’s just the atmosphere Rick Stripp, Jr., of Blend Bistro in Hamilton Square, had in mind when he decided to throw a 350th birthday party for New Jersey. The Garden State has a rich brewing history, going back to its earliest settlers, so why not celebrate with a who’s who party of home-state craft brewers? Once Mike Kivowitz and his New Jersey Craft Beer juggernaut pitched in, the party was on. (Check NJ Craft Beer for the beer list.)
Stripp, a College of New Jersey grad with a business degree, was born into the bar business. His dad owned and operated the Stateliner Pub in Phillipsburg. He’s also a Cicerone certified (Server) beer geek, too. Stripp’s idea for hosting the event was pretty simple: “I really just wanted to showcase New Jersey’s growing beer scene. And not just the product, but the people… the people who make it, sell it, and drink it. We’re all lucky to be a part of it and I wanted us all to have a chance to celebrate that together.”
New Jersey craft beer merch!
The event was punctuated by six hours of music by various New Jersey artists playing in the background and a special menu liberally sprinkled with pork roll (Trenton quesadilla, anyone?). But behind the bar were the real stars. Eighteen beers from breweries all over the state certainly tell the story of how serious Blend is about New Jersey’s craft beer scene. So does the fact that they also invited the people who made those beers.
And they showed up.
Imagine going to happy hour for a beer at your local pub and the person who made that beer happens to be sitting next to you. You order a second one, and the brewer that made that beer walks in. Now the three of you are having a conversation about flavors, styles or ingredients. You’re having that conversation because the brewers aren’t busy pulling tap handles at a beer fest. They’re hanging out, just like you. You’re learning things about their beer, and them, that you never knew. That is really what craft beer is all about.
I hope we see more events like this in the future. It was great to get the people responsible for making the beers you love out from behind the jockey box and into the mix. Just watching the handshakes, hugs and backslaps is enough to prove there is a happy band of brewers right here in New Jersey.
If you missed the party, I’m sorry. But you may want to keep an eye on Blend Bistro. Rick called the event a grand success and is considering putting this on the calendar again. One can hope.
Peter Culosis 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.
Last week, I had the opportunity to attend a small class at The Ryland Inn, in Whitehouse Station, by Executive Chef Anthony Bucco. The class was conducted in the intimate setting of the chef’s dining room adjacent to the restaurant’s immaculate, drop-dead-gorgeous kitchen.
The Ryland Inn and Chef Bucco are aiming to offer monthly classes focused on specific ingredients. The class I attended was based on sustainable fish and the next one will be on July 16 at 7 p.m. and will showcase New Jersey corn. It will include a four-course meal with a signature cocktail.
During fish class, Chef Bucco expertly broke down two local, sustainable fish: a fluke and a black bass. The fluke is a flat fish with eyes on top of its head while the bass is a more commonly-shaped fish with eyes on each side of its head. The butchering techniques for each fish were very different and Chef Bucco made it all appear simple and effortless and he provided invaluable tips and anecdotes that left us wanting to pay our fishmonger a visit to test out our own skills after class.
As a welcome treat, Chef de Cuisine Craig Polignano sent our group an amuse-bouche of octopus ceviche. The thoughtful dish did what it attempted – tease the mouth for what was to come.
For the fluke, Chef Bucco skillfully cut thin slices of the cleaned filets and served them sashimi-style with baby radish and strawberry. Chef Bucco explained the radish would add the heat found in more typical versions of sashimi. The pristine fish was mild and the complementing condiments made this a beautiful, light starter.
Fluke sashimi
While Chef Bucco was tidying up for the black bass butchering, Chef Polignano sent us one of the better salads I have had of late: a perfectly seasoned fresh yellow and green bean salad with sorrel and a light creamy dressing. He dubs this creation the Evolution Salad.
After a few short minutes, the black bass was reduced to perfect filets to be served to some fortunate guests. The information shared during the fish prep was interesting and relevant to both kitchen novices and more seasoned home cooks.
Next came dry scallops, seared to a caramelized exterior and served with juiced corn. Chef Bucco provided tips on how to get a perfect sear on the scallops without overcooking them. Juiced corn is very clever and I will absolutely “borrow” this technique at an upcoming dinner party.
Scallops in corn juice
Our main course arrived as the class was wrapping up and was a perfect opportunity for Chef Bucco to introduce us to his front-of-the-house and kitchen team. Our entrée, once again prepared by the skillful Chef Polignano, was seafood chowder components. Very smart dish with cut fingerling potatoes, edamame, beautifully cooked tilefish and clams over a flavorful reduction. (One can pray Polignano will host a class on how to craft this dish in the future.)
Chowder components
Dessert was another of Chef Polignano’s creations: raspberry sorbet, panna cotta, lychee and shaved celery. I had not had celery in a dessert before, but it is subtle enough to be interesting and adds great texture. Nicely done.
Raspberry sorbet, panna cotta, lychee and shaved celery
Service was stellar as always, even with the many moving parts that a class can entail and our waiter, Casey, was a delight of professionalism and attentiveness.
I am looking forward to future classes at The Ryland Inn. I cannot imagine a more wonderful setting from which to learn while eating in the Garden State. I am also looking forward to the Farm-to-Fork dinner at The Ryland Inn on July 17. It should be all the best the area has to offer, expertly prepared in a beautiful outdoor setting.
To get additional details about The Ryland Inn’s classes and special events, visit the restaurant’s website, its Facebook page or call 908-534-4011.
The Ryland Inn 115 Old Highway 28
Whitehouse Station
908-534-4011
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.
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
July 5: Stop by the Downtown Wildwood Farmer’s Market on Saturdays from 8:30 a.m. to 1 p.m. until August 30. The market features fresh produce, baked goods, local wine, craft beer and more. Corner of Pacific and Schellenger Avenue, Wildwood.
July 5, 6: Fans of blueberries will flock to Princeton for Terhune Orchard’sBlueberry Bash. From 10 a.m. to 5 p.m. Saturday and Sunday try some of Terhune Orchard’s best blueberry concoctions, and even enter your own in their ‘Blueberry Bash Bake-off.’ Admission is $5 a person (children under 3 are free). Terhune Orchards, 330 Cold Soil Road, Princeton.
AND BEYOND:
July 11 to 13: What’s better than barbecue and blues? North Wildwood has both, and is home to the New Jersey State BBQ Championship & Anglesea Blues Festival. See who has the best barbecue skills with teams competing from all over the country. You can even try some of their barbecue while experiencing some of the best blues acts from around the area. Admission to the event is free. 201 New Jersey Ave, North Wildwood.
July 11, 18, 25: On three Fridays in July at 6:30 p.m., Haddonfield’s In The Kitchen Cooking School welcomes chef Natalie Stone for hands-on cooking classes. July 11 features the menu from Stone’s appearance on Rocco’s Dinner Party on the Bravo Network. The July 18 class offers Italian holiday favorites and more cooking classics are featured on July 25. The cost is $75 per class. Call 609-206-4511 to register. In The Kitchen Cooking School,10 Mechanic Street, Haddonfield.
July 19: Ice House Restaurant in Wildwood is the host for the New Jersey State Crab Festival. There will be things to do for all ages starting at 11 a.m. including a beer garden, fresh blue claw crabs and a crab race for kids. Also, donate to the events’, ‘Crabby Fundraiser’ with proceeds benefiting Lunch with Lynch.A $5 donation enters you into the chance to win $1000 at the Crabby Fundraiser Crab Race at 7 p.m. Ice House Restaurant, 4415 Park Boulevard, Wildwood.
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.
The staff over at 100 Steps Supper Club + Raw Bar knows oysters, so we thought it would be great to get a little “Oysters 101” from the Cranford eatery. Here’s their take on this often intriguing menu item.
Oysters. People love ’em or hate ’em. The tasty bivalves have all sorts of strange reputations and myths about them. New Jersey-based restaurant, 100 Steps Supper Club + Raw Bar, sets out to find the truth behind these seafood delicacies and can help share with readers the benefits of oysters, how to choose a fresh and delicious oyster, and tips on eating, cooking or grilling this summer.
Oyster-eating should be limited to months with an ‘R.’ Due to lack of good refrigeration, oysters used to be off the menu during summer months. But these days, oysters are generally cultivated for all 12 months of the year and when stored properly (refrigerated), they can be eaten and enjoyed all year long.
Oysters all taste the same. For many years, oysters were generally fished, harvested and eaten locally, so few knew of the varieties beyond their immediate shores. Today, oyster lovers are able to enjoy the bivalves from both coasts due to excellent refrigeration and shipment methods. Farmers are also learning about the cultivation of specific varieties. Oysters truly are “what they eat:” so farmers are helping to cultivate sweetness, brininess, and even enhancing different flavor notes in varieties by cultivating oysters in specific water temperatures, with certain food strains, and with other specific environmental factors.
Oysters are dead out of the water: Oysters are alive at harvest, and if properly stored, a live oyster is just as fresh 10 days after harvest as it is one day after harvest. A tightly closed shell, fresh ocean smell, and clear liquid are indicators of the oyster’s freshness. Once shucked open (the shucking motion severs the ligament holding the shell closed) the oyster must be immediately served.
East Coast oysters are big, West Coast oysters are small. The colder the water, the slower oysters grow and the smaller they tend to be at harvest. The more nutrient rich the water, the more flavorful the oyster becomes. So oyster sizes and flavor will vary by region and by coast and by season—you can find smaller and larger oysters on both coasts, and the flavor varies accordingly.
You shouldn’t eat more than a dozen at a time. Americans ate about 50 million pounds of oysters last year. These popular little mollusks can be consumed in large or small quantities: there is no health detriment to eating larger amounts. Oysters contain a variety of vitamins (C, D, B1 (thiamin), B2 (riboflavin), B3 (niacin)) and in eating just four medium oysters in a sitting you can get your recommended daily allowance of calcium, copper, iodine, iron, magnesium, manganese, phosphorous and zinc.
Oysters may be an aphrodisiac: Legend has it that Casanova enjoyed several dozen oysters a day, but the science behind their aphrodisiac qualities remains a bit murky. The shuckers at 100 Steps recommend enjoying a few with your loved one and giving it a test!
Take these notes to heart with some oysters at 100 Steps’ Happy Hour,
every Thursday through Saturday at 4 p.m.
Photos and content courtesy 100 Steps Supper Club + Raw Bar.
Pizza and warm weather go together like….peanut butter and jelly? Or something like that. I recently had the opportunity to check out the much acclaimed Porta in Asbury Park. The wonderful food, great ambiance and free-flowing wine were only the beginning of what turned out to be an incredible evening.
Just two blocks off the beach, Porta is an authentic Neapolitan pizza restaurant. Its name comes from a phrase transposed by a would-be monk. A misplaced punctuation mark in the phrase “Porta patens esto. Nulli claudatur honesto” changed “May the door always be open. May it never be closed to any honest person” to a completely different meaning. The story symbolizes how the details make all the difference and it’s something the Smith restaurant group definitely focuses on.
After an incredibly beautiful beach day, my parents, my boyfriend and I wandered over to Porta for an early dinner. We opted for a seat in the outside garden, which was packed with late-spring revelers dancing to a live band. The menu is very conducive to sharing, so after we were seated at our picnic table and the wine was ordered we set about negotiating which of the plates we would order.
Trees salad
We selected the marinated olives and three trees salad to start. The salad, a blend of radicchio, endive and arugula, was a blend of great flavors mixed with crispy prosciutto, pear and almonds, dressed lightly with shallot-rosemary vinaigrette.
My dad, who is always on a low carb mission, chose a small plate of meatballs, that arrived sizzling in their dish, resting among stewed cannellini beans and roasted tomatoes. I’m not a meatball fan, and unfortunately these did not convert me, but my dad was happy with both the presentation and flavor.
Next, our three pizzas arrived: a traditional Margherita, the 14½” and another pie (no longer on the menu) – gouda, caramelized onions and fresh mozzarella. While the toppings were inventive, what stood out most was the dough. You could taste the freshness of the ingredients. No way this was frozen dough. And it made all of the difference. My dad couldn’t resist the carbs any longer and dug into one of the slices of the 14½”. It was perfect for him and my boyfriend, who like to indulge in extra spice. It ranks up there with some of the spicier pizza I have tried, but they loved it. The other two were finished off in record time.
For dessert we enjoyed another bottle of the Vasari Montepulciano d’Abruzzo and the Nutella pizza. It was my mom’s first time trying Nutella and especially after this dessert pie, I’m sure it won’t be her last. It arrived warm, gooey and dripping with chocolate.
Nutella pizza
The sun had started to set and the revelers kept pouring in. After two hours indulging at our table, it was time to let another hungry bunch enjoy. It was definitely a memorable meal, and for that matter a memorable night. Later that evening, after we made the drive back to Hoboken, my boyfriend became my fiancé, proposing to me at a special spot where we had our first date.
We are looking forward to Porta’s second location, opening in Jersey City this August so we can continue to enjoy this great casual fare. The communal table and fun, food-loving concept will occupy the former Fenny Pharmacy location, just steps from the Grove Street Path station. There are seats for 500 and that includes communal seating area, large private event space and a beautiful open rooftop, complete with 2 bars and a bocce ball court. Stay tuned for more news on the Jersey City spot and an opening announcement.
Porta
Asbury Park
911 Kingsley Street
732-776-7661
Jersey City (coming soon)
135 Newark Avenue
732-774-3331
Karin Nastawa grew up in the great Garden State, leaving only briefly to attend college in Philadelphia, where she developed a love for all things cheesesteaks. She has lived in Hoboken for over nine years, taking in the incredible dining scenes on both sides of the river and has a particular affinity for staking out interesting BYO establishments in Hudson County. She is the founder and owner of VinEatsi, a boutique wine & food digital marketing agency and has also studied wine and spirits extensively, receiving her advanced degree from the Wine & Spirits Education Trust (WSET). Along with running VinEatsi, she is an avid cook and food enthusiast and writes about her wine & food adventures in the VinEatsi blog. She dreams of having a chef’s kitchen and a state-of-the-art wine cellar filled with Sonoma Coast Pinot Noir and Left Bank Bordeaux… someday.
Chef Peter Morris is emerging on the culinary scene, earning the Top New Chef Award at the New Jersey Restaurant Association’s 2014 Restaurant Operator’s Conference in April, and being crowned as the “Food Fight” champion at Porta in Asbury Park this past spring. As Chef de Cuisine at Asbury Park’s popular vacation-inspired restaurant, Langosta Lounge, Morris collaborates with owner and head chef, Marilyn Schlossbach, to create new and exciting dishes for their vacation-inspired menu items. Before joining Langosta Lounge a little over a year ago, Morris graduated from the Culinary Institute of America and worked in esteemed kitchens around the country including that of President George W. Bush. We caught up with Morris to find out what inspires him when he’s behind the stove. We also learned just how much he enjoys a homemade meal.
JERSEY BITES: What’s your earliest food memory? CHEF PETER: My earliest food memory is going to the Waldorf Astoria for Mother’s Day when I was a child. My parents would take us there and to other “grown-up” restaurants when we were younger. I remember always wanting to try new things.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment? When I was younger all I wanted to do was get a job, but no one would hire a young teenager for anything serious. The day after my fifteenth birthday I got a job as a busboy at the Union House in Red Bank (now gone). I liked it, but it was nothing special. My family moved to Spring Lake and I got a job as a busboy at the local Perkins. Soon after starting, the manager had me working in the kitchen. I enjoyed it, but again, it was just a job. After graduating high school, and going to real college, unsuccessfully, for a year, I moved out to Denver in the late 1990s. My brother got me a job at a restaurant named Potager where I worked with people who loved food. That would have been my a-ha moment. It was working there with people who knew so much about food when my job turned into a career.
Any interesting stories about where and with whom you started cooking professionally? The chef/owner of Potager, Teri Rippeto, would take her old Subaru to farms in Boulder and surrounding areas to bring back produce and humanely raised proteins. We were being sustainable and farm-to-table before I ever heard of those things. One of my favorite times was at the end of the summer all of us from the restaurant would go up to the farm, cook and serve everyone there as a gesture of gratitude. The image of long tables, back to back, filled with over 40 people, in the middle of a farm, sharing and truly enjoying each other’s company will always be with me.
What is your cooking style? To be as simple and smart as possible, while building big flavor with great presentation. I want people to think about why they liked the food.
Filet mignon and octopus with local peach salsa and microgreens salad
What is the most memorable meal you’ve had, what did you eat and where was it? My favorite is coming home after work to fantastic leftovers that my wife cooked for our family.
It’s your last day on earth: what will your final meal be? That’s a toss-up between a multi-course tasting menu at Eleven Madison Park or backyard grilled sausages and pork chops. I’m happy with both.
What is the best advice you have to share with young people interested in becoming chefs? First piece of advice is to not only make sure that you love it, but also that you can actually do it. Once the rose-colored glasses come off and the romantic ideals of cooking are gone, what we are left with is the hard-core nuts and bolts of hard work. It takes a certain mental toughness to maintain focus, passion, and drive. One should have the mindset of a warrior, not a TV personality or a celebrity chef. Secondly, they should realize that it is a young person’s game. Doing this for twenty-plus years puts a toll on anyone.
If you could choose to be any food item, what would it be? I would be a kumquat. Not only is it fun to say, they are fun to eat. The contrast of sweet/tart and the texture of the skin make it a perfect snack.
What is the one staple food you always have in your cupboard at home? Staple food item? With my one day off a week, I don’t cook that much. If anything, it would be eggs. I love eggs. Other than that, I would have to refer to my wife.
What is your beverage of choice? My go-to drink is ice water. All day, every day. Between gallons of ice water, I drink coffee in amounts that should be illegal. On the rare occasion my wife and I go out, I enjoy an IPA or a simple glass of wine, depending on where we are.
What is your favorite comfort food? Not to sound like a cop-out, but comfort food for me is anything that someone else made. I love a good kielbasa and my grandmother’s pierogies, or turkey tacos at home with my family.
What New Jersey restaurant do you enjoy dining at? As far as NJ restaurants, my expected level of service is what’s important to me. I have always said that no matter how good or bad the food is, service will bring you back to an establishment. If I want five star food, I go to Nicholas in Middletown, for a great breakfast I go to Sweet Lew’s in Freehold. The commonality between the two is that I always leave happy because my expectation of service is met.
If you could have dinner with any three people living, deceased or fictional, who would they be and why? Three people. My brother who passed away 11 years ago—he’s the smartest person I know. Jeff Smith from Frugal Gourmet—need I say more? And my son in 20 years—I want to know who he’ll be and enjoy his company.
Are you working on any upcoming projects our readers would be interested in learning about? I will be participating in a tri-state cooking competition presented by NJRA in the fall.
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.
The Jersey Shore annual summer mayhem is back in full force and the boys of summer have returned to the baseball diamond. In the world of craft beer, this means that the beers of summer have taken center stage. The rising temperature doesn’t require that we have to sacrifice flavor to slake our thirst, though. So slip on your bathing suit, break out the sun block, and explore the flavors of summer.
Often referred to as “the people’s champagne,” Berliner Weisse is a great place to start. It’s a tad bit sour, fruity, and bubbly. Fermentation takes place not with just yeast, but also lactic-acid bacteria which impart the sour notes. Berliners usually add a “Schuss” or shot of raspberry or woodruff syrup to sweeten it up, but it’s more than refreshing without it. Since it’s usually less than 3%ABV, you’ll be just fine quaffing it in the hot sun.
A cousin of Berliner Weisse is another German favorite: Hefeweizen. It’s also a wheat based beer that is unfiltered, which imparts a pleasing hazy glow. The unique yeast strains used in Hefeweizen produce a complexity of flavors from cloves (due to phenols) to bubble gum or banana (a result of esters). Pour it slowly into a nice tall glass and swirl the last quarter of the bottle around to pick up the sediment and get the full flavor. Leave out the lemon slice, which Americans usually use as a garnish—it will kill the fluffy head on the beer. Hefeweizens already have a tart, thirst quenching finish and don’t really benefit from the lemon.
Saison or Farmhouse Ale has been rehydrating Belgian farm workers for centuries, brewed in the winter to be stored until summer. Saisons pick up “wild” yeast strains of whatever is floating around at the particular farm where they are made. The result tends to be a little spicy, earthy with a dry finish. They’re perfect for reviving you after a hot day of planting tomatoes.
When you think of “lawnmower beers,” one style you have to include is the Blonde Ale. It’s really the ale version of a standard lager. They are bready, toasty and are very lightly hopped. They are easy drinking but can carry a bit of complexity. Blondes are very versatile, too. Brewers like to experiment with extra ingredients to create their own, unique spin on them.
Hops don’t have to take the summer off. Session beers are all the rage now and IPA versions are probably the most popular of the category. They deliver a full hop profile in a lighter package and an ABV that won’t spin your head. The hops really shine in Session IPAs and can impart citrus, grassy, piney or fruity flavors depending the hop mix. The reduced malt backbone on these beers make them hard to balance, but brewers seem be rising to the challenge across the country.
In the Iron Room at the AC Bottle Shop, we’ll be celebrating the beers of summer all season. Here are some of the summer beers you can expect to see tapped in the next few months:
Cape May Tower 23: a refreshing and tart Berliner Weisse Riverhorse Summer Blonde: the epitome of the style Shipyard Export Ale: another easy drinking American Blonde 21st Amendment Hell or High Watermelon: because what’s summer without watermelon? DuClaw Funk: once again, a wheat beer but with Blueberry this time Captain Lawrence Sun Block: subtle spice and lemon with a clean, dry finish Stone Go To IPA: a session IPA which, according to Stone, contains “an irrational amount of hops” Victory Hop Ticket: a citrusy session IPA Founders All Day IPA: a Founders IPA under 5% ABV? Pass us another! Carton Boat Beer: Carton made this session beer before it was fashionable. Grapefruit, pine, light and lively.
Paul Tonacci is Managing Partner of the Atlantic City Bottle Company, a seasonal menu, small plate restaurant helmed by Chef Kevin Cronin, and packaged goods store specializing in wine, whiskey, craft beer, Specialty Spirits Store – Taste In or Take Home. Voted Atlantic City’s Best Restaurant by Trip Advisor. Check them out on Facebook and Twitter.
It was a cool Friday night, and our taste buds were hankering for something new and different. We’d heard about a new crop of restaurants in the Moorestown Mall, and decided to check out Osteria. Owned by well-known Philadelphia chef Marc Vetri, the restaurant has a warm modern vibe, great food and caring service. You’ ll want to put this one on your “must try” list for sure.
The restaurant has an interesting (if not overly long) selection of wines by the glass. The featured appetizer when we went was a grilled spring vegetable platter. We asked if the dish could be shared, and our server suggested pairing it with the cheese plate. What a great idea that was! There was a colorful selection of spring vegetables (including silky-smooth beets). The cheeses were paired with a selection of house-made jams, with suggestions from our server as to which jams worked best with a particular cheese. If the cheese plate is available when you go, don’t pass it up. And take advantage of our recommended cheese-jam enjoyment suggestion: take a little bite of cheese, let it lounge around on your taste buds a little bit, and then add a little spoonful of jam.
After such a wonderful start, we could not wait to dig into the main course. If you say please, they will even let you buy some of the jam to take home-which is why there is now a full container of luscious pear-cardamom jam resting in our fridge until an English muffin materializes.
Cheese plate
Ribs
Blueberry gelato
John had a nicely seasoned roast pork that had been cooked in a “pig roast” style, while I chose the spaghettini with lobster. Both entrees were very flavorful, and I particularly loved how well the light tomato sauce married with the lobster broth. Then again, I have never met a lobster I didn’t like.
Sorbetto
We should have quit while we were semi-full, but the gelato and sorbetto flavors sounded too good to pass up, John had a deep blue blueberry gelato, while my request for half passion fruit and half strawberry sorbetto was cheerfully accommodated. The blueberry taste shone through without being cloyingly sweet, and the sorbetto was rich, creamy and gone in a flash.
Our son and his girlfriend had visited Osteria before us and found that the service was a little less attentive than it could have been. We had a wonderful experience with our server (Brandon), who patiently answered my numerous questions about various dishes—because I am (as my kids call me) the Riddler.
Our local mall really needed a shot in the arm, and it has gotten a tremendous boost with the opening of Osteria. We are hoping for continued success for the restaurant—and we know that we’ll be back.
Osteria Moorestown Mall 400 New Jersey 38
Moorestown 856-316-4427
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].
A couple weekends ago, beautiful Crystal Springs Resort in Hamburg hosted its annual NJ Beer & Food Festival. The craft beer events took place over Father’s Day weekend, providing a unique way for guests to spend quality time with dad—and with a wide array of beer-centric activities.
The three-day festival kicked off with the “NJ Chefs & Brews” walk-around tasting on Friday, with five chefs crafting a menu that paired with five New Jersey and New York beers. The star-studded chefs’ lineup included newly appointed Crystal Springs Executive Chef John Greeley, Chef Michael DeNigris of the Stony Hill Inn (Hackensack), Carlo Carbonara of Bottagra (Hawthorne), Andrew Rodriguez of Ho-Ho-Kus Inn & Tavern (Ho-Ho-Kus) and Eric Levine of Morris Tap & Grill (Randolph).
I attended the Saturday Beer & BBQ tasting event that gave attendees a chance to sample over 120 beers, many of which were craft brews, and ciders from 40 breweries from New Jersey and New York. The beer lineup was matched with various barbeque items including burgers, sausages, grilled chicken, pulled pork sandwiches and countless sides and condiments. The Beer & BBQ event took place under a giant tent providing cover in case of inclement weather or shade on a sunny day, which we were fortunate to have Saturday.
Cricket Hill Shirt
Sunday was a special Father’s Day BBQ lunch in the picturesque Chef’s Garden with Crystal Springs Executive Chef John Greeley and Top Chef Season 7 winner Kevin Sbraga of Sbraga restaurant in Philadelphia. The event was family-friendly and offered guests a chance to sample some of the items on Chef Greeley’s new Chef’s Garden BBQ menu.
2015 is sure to bring more fantastic events and participants at the NJ Beer & Food Festival and interested parties can stay abreast of updates by visiting www.njbeerfestival.com.
For reservations, classes and more information about Crystal Springs Resort, please call 973-827-5996 ext. 3 or visit http://crystalgolfresort.com.
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.
I have been familiar with the Kings Food Market chain since I moved to Hoboken many years ago. There are two small locations on either side of town and both are always filled with young professionals picking up the essentials: fresh fruits and – especially – the prepared foods. Recently I was invited to the Ridgewood location of Kings for a preview of not only the remodeled store, but something the Garden State will surely welcome: a 24-hour produce program.
Chef Bill Hedge creates a beautiful spread in the produce section of Kings in Ridgewood (Photo courtesy of Kings Food Markets)
The 24-Hour “Just Picked” Promise is Kings’ commitment to make locally grown, farm-fresh fruits, vegetables, and herbs available to shoppers within 24 hours of being picked – giving shoppers the benefits of a local farm stand in the convenience of their neighborhood food markets. As one who can’t always make it to a nearby farmers market, I love the idea that I can walk into Kings at any time and pick up fresh fruits and veggies.
Bill Hedge, a former chef and now director of prepared foods for Kings Market, greeted us from behind a sizzling grill. Our first taste was a black bean soft taco: black been puree, goat cheese, smoked paprika and Monterey jack cheese. This was paired with a homemade margarita recipe designed by Paul Guarino who oversees the Fine Wine & Spirits department at the newly renovated Ridgewood location. He says it’s the Mexican beer that gives it just the right flavor. The tacos were great and would definitely be welcomed (with a few margaritas) after a long day.
Fresh produce, grilled chicken and prosciutto-wrapped asparagus (Photo courtesy of Kings Food Markets)
Next we enjoyed citrus glazed black pearl salmon, which is a sustainable fish, paired with a crisp, citrusy Pinot Gris from King Estates. I have somewhat lost my taste for salmon over the years, but this one provided just the right authentic flavor without being too fishy. Hedge said, “If you don’t have good ingredients, you’re wasting your time. The work our purveyors do for us is amazing. People come to Kings for the fish.”
On to the locally sourced asparagus, which had recently arrived from Pennsylvania. They were seasoned and grilled lightly and wrapped in D’Artagnan Serrano ham. Our glasses were quickly filled with an estate-bottled Godello. Asparagus is one of those tough foods to pair since it has so much of that Umami flavor, like mushrooms. While I don’t often care for oaked whites, the Avanthia is more subtle and the spice notes worked well with the ham. Guarino noted, “We are looking to do approachable wines at moderate price points.”
Chef Hedge preparares BBQ pork sliders (Photo courtesy of Kings Food Markets)
For a real taste of summer we were served BBQ sliders next. Soft, fresh rolls piled high with tender shreds of meat and spicy BBQ sauce. What goes better with BBQ than a Zinfandel? We enjoyed the Marietta Old Vine Zinfandel, at a modest price point of $13. Each new bottling has ¼ of the old lot added to it to keep the consistency. From the great flavors pouring out of the glass, I understood why Marietta wants to produce a consistent product.
The last tasting of the afternoon was a gorgeous plate of meats and cheeses: Columbus Felino – an Italian salami, Cherry Grove Farm Herdsman cheese and an Alta Langa La Tur – a heavenly blend of cow, sheep and goat’s milk cheese. The final tasting was paired with a modestly sweet Moscato from producer Saracco.
What a combination! (Photo courtesy of Kings Food Markets)
I was definitely impressed with the spread, especially since the prepared foods are available on a daily basis and always kept fresh. The foods are prepared at a local commissary by Kings Chefs and delivered throughout the week. “Keeping it fresh and simple is what people enjoy. And we have a lot of fun doing it,” said Guarino.
Hedge added, “Everybody who works for Kings loves food.” Their passion is obvious from the selection, to the variety, to the presentation.
Kings works with a network of more than 25 regional farmers throughout New Jersey and Connecticut – in towns such as Vineland, Mullica Township, Swedesboro, Landisville, Buena Hammonton, Newfield, Medford, New Lisbon and Millmay – to deliver all of its “Just Picked” produce fresh to Kings stores within 24 hours of being hand picked. The 24-hour produce program runs until Labor Day, so you can enjoy the fresh produce all summer long. Luckily, the great prepared foods are a year-round treat!
Karin Nastawa grew up in the great Garden State, leaving only briefly to attend college in Philadelphia, where she developed a love for all things cheesesteaks. She has lived in Hoboken for over nine years, taking in the incredible dining scenes on both sides of the river and has a particular affinity for staking out interesting BYO establishments in Hudson County. She is the founder and owner of VinEatsi, a boutique wine & food digital marketing agency and has also studied wine and spirits extensively, receiving her advanced degree from the Wine & Spirits Education Trust (WSET). Along with running VinEatsi, she is an avid cook and food enthusiast and writes about her wine & food adventures in the VinEatsi blog. She dreams of having a chef’s kitchen and a state-of-the-art wine cellar filled with Sonoma Coast Pinot Noir and Left Bank Bordeaux… someday.
