Page 121 ⋆ Jersey Bites

School is in Session at The Ryland Inn

Veronique @ Food & Wine Chickie

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July 5, 2014

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.

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.

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.)

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.

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.

Foodie Things To Do This Weekend and Beyond

JerseyBites

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July 3, 2014

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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’s Blueberry 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.

July 20 to 25: Collingswood’s Farm Fresh Restaurant Week starts July 20 and will feature several of area restaurants including: Tortilla Press, Nunzio’s Ristorante, and more. Restaurants will include discounted specials on their most popular dishes. Check online for more information.

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.

What’s the Deal with Oysters?

JerseyBites

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July 2, 2014

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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.

100 Steps Supper Club + Raw Bar
215 Centennial Avenue
Cranford
908-276-6600

Porta: Homemade Pizza in Asbury Park

Karin Nastawa Ruffini

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July 1, 2014

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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.

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.

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

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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 Spotlight: Peter Morris

Melissa Beveridge

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July 1, 2014

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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.

Langosta Lounge
1000 Ocean Avenue
Asbury Park
732-455-3275

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 Beers of Summer

Peter Culos

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June 29, 2014

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

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.

Osteria in Moorestown

Beth

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June 28, 2014

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A Cut Way Above Your Usual Mall Munch

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.

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.

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].

Recap: NJ Beer & Food Festival at Crystal Springs

Veronique @ Food & Wine Chickie

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June 27, 2014

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Recap: NJ Beer & Food Festival at Crystal Springs

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.

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.

Kings Food Markets’ Summer Produce Program

Karin Nastawa Ruffini

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June 26, 2014

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Kings in Ridgewood
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.

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.

Grilled chicken and proscuitto-wrapped asparagus — 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.

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!

Kings Markets (multiple locations)
112 North Maple Avenue, Ridgewood
201-493-4924
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Prices are subject to change without notice.

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.

Foodie Things To Do This Weekend and Beyond

JerseyBites

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June 26, 2014

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

THIS WEEKEND:

June 28: Historic Whitesbog Village is where Elizabeth C. White and Dr. Frederick Coville grew the first domesticated highbush blueberry, making the Pinelands a blueberry haven. And now the 31st Annual Whitesbog Blueberry Festival happens from 10 a.m. to 4 p.m. on June 28. Plenty of blueberry food items will be on hand, as well as bluegrass music and activities for the kids, including a pie-eating contest. Entry is $10 per car, or $5 per person for guests arriving on foot or by bike or charter bus. Whitesbog Village, 120 N. Whitesbog Road, Browns Mills.

June 28: Viking Village in Barnegat Light holds its annual Jazzy Scallop & Seafood Festival. A number of local restaurants will be on hand preparing lovely nibbles as guests enjoy some jazzy tunes. The festival runs from 2:30 p.m. to 5 p.m. Tickets can be purchased in advance for $25 at the Chamber of Commerce in Ship Bottom or $30 at the event. Viking Village, 1081 Bayview Avenue, Barnegat Light.

June 28: The Brigantine Beach Green Team and the city of Brigantine host a weekly farmers market that starts on June 28 and runs Saturdays until August 16, from 8:30 a.m.to noon. More than 30 local vendors will appear at the market. Haneman Park, 15th St & Revere Boulevard, Brigantine.

June 28: Do you enjoy Jersey beer? Do you like battleships? Enjoy both at the annual Garden State Brewers Festival, on board the Battleship New Jersey in Camden. More than 20 breweries will be there for you to sample from 1 p.m. to 5 p.m. Tickets for the event are $45 per person ($55 for VIP tickets). 100 Clinton Street, Camden.

June 28: FirstEnergy Park in Lakewood, the home of the BlueClaws, brings back BrewFest at the Ballpark. Two sessions will be held: 12 p.m. to 4 p.m., and 6 p.m. to 10 p.m. Tickets are $30 in advance and $35 at the gate, per session. For $55, guests can also enjoy a buffet. Order by phone at 732-901-7000, or in person at the BlueClaws Box Office. FirstEnergy Park, 2 Stadium Way, Lakewood.

June 28: Island Heights is the place to be for Summer Brew 2014, hosted by the Island Heights Volunteer Fire Company #1 and with live entertainment by The Pickles. For a donation of $30 in advance or $35 at the door, guests can sample beers as well as partake in some BBQ, clams, and more. The event begins at 5 p.m. Tickets can be purchased from any Island Heights firefighter. Ages 21+ only. 732-929-4683, Island Heights Fire Company, Lake and Maple Avenues, Island Heights.

June 29: Hammonton celebrates its status as blueberry capital of the world during the Red White and Blueberry Festival, from 10 a.m. to 5 p.m. at Hammonton High School. From pies, to pizzas, to iced tea, to salsa, if it can be made with blueberries, you’ll find it there. And yes, there will be pie-eating contests. Admission and parking are both free. Hammonton High School, 566 Old Forks Road, Hammonton.

June 30: Come out to any participating restaurant in the Long Beach Island/Manahawkin area on June 30 to support David’s Dream and Believe Cancer Foundation’s Dine to Donate. Created by David Caldarella, a cancer survivor himself, the foundation has received support from nearly 30 restaurants in Ocean County. Proceeds from the restaurants on that day will go directly to the foundation. Contact David at 609-548-3382 or [email protected] for restaurant details.

AND BEYOND:

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 20 to 25: Collingswood’s Farm Fresh Restaurant Week starts July 20 and will feature several of area restaurants including: Tortilla Press, Nunzio’s Ristorante, and more. Restaurants will include discounted specials on their most popular dishes. Check online for more information.

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.

Peruvian Flair: Coming Soon to Red Bank

Melissa Beveridge

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June 25, 2014

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Dining out in Red Bank is similar to traveling the culinary world. Eating your way through places like Italy, Mexico, Thailand, Jamaica, and more, you experience the world over without having to spend hundreds of dollars on an airline ticket. In just a few weeks, adventurous eaters can stamp another country into their diners’ passports – Peru – when RUNA: Where Food and People Meet opens on Monmouth Street.

Chef Marita Lynn has been dreaming about the day when she would open the doors to her restaurant for more than 20 years. While waiting for the perfect timing, Lynn has been busy perfecting her skills in the kitchen with her catering business, Marita Lynn Catering, for more than 10 years.

“I’ve always wanted to open a restaurant,” Lynn said. “I was warned it wasn’t easy so I started my catering business.” Originally trained in a restaurant, Lynn wanted to be close to home and still be a part of her kids’ lives, so she installed a commercial kitchen for her catering business right in her home. Now that the kids are older and she’s ready, she’s finally getting a chance to open up the restaurant she’s been dreaming of.

“With a restaurant I’ll be able to have that special connection with my customers,” said Lynn who explains that ‘runa’ means ‘people’ in Peruvian. On her Kickstarter campaign site, Lynn explains how RUNA is all about the people.

“RUNA is solely focused on community, bringing together individuals who share a passion for food and who want to try Peruvian flavor.” Since moving to the U.S. when she was 20 years old, Lynn has been envisioning a restaurant where she can marry her family’s traditional Peruvian recipes and make them accessible to everyone despite their dietary restrictions.

Lynn will be offering Peruvian dishes that entice the taste buds, including classic dishes like ceviche. She will also be focusing on making vegetarian and gluten-free dishes so that “everyone feels welcome.”

Not only will Lynn be catering to the community with Peruvian inspired plates, but she will also be offering the community a chance to learn more about the art of cooking. Every Monday, RUNA will be open for “Pay Forward Mondays” which will include “Kitchen Intuition” cooking classes, empowerment resources and comfort meals for the homeless, valuable networking nights with entrepreneurs, and special women-only development opportunities.

“I want to change the mindset of women and show that they can be independent,” said Lynn when asked about the vision behind her “Pay Forward Mondays.”

Despite the two-year delay, Lynn is looking forward to finally opening RUNA’s doors with a little help from her friends. She’s been inspired by the community to create an atmosphere where people enjoy every aspect of their night out.

“It’s not just about the food – it’s about enjoying your time while you’re eating,” said Lynn.

Marita Lynn Catering
www.maritalynncatering.com
917-272-8567
[email protected]

RUNA (Opening July 2014)
110 Monmouth Street
Red Bank

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.

Where to Dock and Dine in New Jersey

Restaurants

JerseyBites

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June 24, 2014

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Updated April 2026

Dock and dine restaurants in New Jersey give boaters the ability to pull up, tie off, and step directly into some of the best waterfront dining experiences in the state. From laid-back tiki bars along the Jersey Shore to upscale seafood destinations with marina access, these spots combine convenience, scenery, and strong food and drink programs.

Updated for 2026, this guide highlights the top dock-and-dine restaurants across North Jersey, Monmouth County, Ocean County, and South Jersey, with a focus on locations that consistently offer reliable dock access during the season.

What Is Dock and Dine?

Dock and dine refers to restaurants that provide boaters with direct access via on-site docks or adjacent marinas. Guests can arrive by water, secure their boat, and walk straight into the restaurant.

In New Jersey, dock-and-dine options are concentrated along the Jersey Shore, riverfront towns, and back bay areas, making it a major part of the summer dining experience.

Monmouth County Dock and Dine Restaurants

Bahr’s Landing, Highlands

A Jersey Shore institution with views of Sandy Hook and the Shrewsbury River. Bahr’s offers dock access for boaters and a classic seafood menu that has stood the test of time.

Roots Steakhouse, Rumson

Now located in the former Salt Creek Grille space along the Navesink River, Roots Steakhouse brings a high-end steakhouse experience to the dock-and-dine scene. Expect dry-aged steaks, an upscale atmosphere, and one of the more refined waterfront dining options in Monmouth County. Docking is limited, so calling ahead is recommended.

Klein’s Fish Market & Waterside Café, Belmar

A longtime favorite for dock-and-dine along the Shark River. Known for fresh seafood, a casual atmosphere, and reliable boat access.

Waypoint 622, Brielle

Located on the Manasquan River, this waterfront restaurant has taken over the former Union Landing space. A polished but approachable spot with strong dock access and a lively bar scene.

Pig & Parrot Sandbar, Brielle

One of the most fun dock-and-dine experiences in New Jersey. Casual, high-energy, and built for summer with a strong bar program and marina access.

If you are planning a full day on the water, check out the best restaurants in Monmouth County for more nearby options.

Ocean County Dock and Dine Restaurants

B2 Bistro + Bar, Bayville

Boaters looking to dock and dine are in great hands at B2 Bistro’s Bayville location. Boat slips and moorings are available for guests, along with a water taxi to take you to and from the dock. Enjoy outdoor dining on their huge deck and even a dip in B2 Bistro’s inground pool. Take in the gorgeous views of Barengat Bay while sipping on a cocktail and savoring a fantastic lunch or dinner. Sushi, wood-fired pizza, great burgers, and seafood are among the many offerings. Live bands are typically playing every weekend.

The Shrimp Box, Point Pleasant Beach

A staple for dock-and-dine in Ocean County. Located directly on the water with easy access for boaters and a menu centered around fresh seafood classics.

The Wharfside Seafood & Patio Bar, Point Pleasant Beach

One of the most searched dock-and-dine spots in the state. A large outdoor patio, marina access, and a lively atmosphere make it a go-to summer destination.

River Rock Restaurant & Marina Bar, Brick

Set within a full-service marina, River Rock offers consistent dock access, live music, and a menu designed for waterfront dining.

Water Street Bar & Grille, Toms River

A well-known waterfront restaurant along the Toms River with dock access available for boaters and a menu that spans seafood, sushi, and casual favorites.

Oyster Creek Restaurant & Boat Bar, Leeds Point

A hidden gem for dock-and-dine with a true back-bay feel. Popular for its relaxed setting and strong local following.

The Windlass, Lake Hopatcong

One of the few true dock-and-dine options in North Jersey. Located on Lake Hopatcong with expansive lake views and a full-service restaurant and bar.

South Jersey Dock and Dine Restaurants

The Lobster House, Cape May

One of the most iconic waterfront dining destinations in New Jersey. Boaters can dock nearby and enjoy fresh seafood with views of the harbor.

The Oar House Pub, Cape May

A laid-back, marina-based restaurant that is a favorite among boaters. Great for lunch, drinks, and casual dinners after a day on the water.

Tuckahoe Inn, Marmora

A classic Jersey Shore restaurant offering dock access along the bay. Known for its expansive menu and consistent summer crowd.

Crabby Jack’s, Somers Point

Located behind The Crab Trap, this seasonal dock-and-dine spot is a favorite for casual bites, drinks, and live music on the water.

Water Star Grille, Stone Harbor

Located at The Reeds at Shelter Haven, this seasonal waterfront restaurant offers dock-and-dine access with a more elevated coastal dining experience.

The Boathouse Restaurant, Wildwood

A long-standing dock-and-dine destination in Wildwood, offering casual seafood and waterfront dining with easy boat access.

Motts Creek Inn, Galloway

A true off-the-beaten-path dock-and-dine destination. Known for its relaxed atmosphere, live music, and strong local following.

Tips for Dock and Dine in New Jersey

Call ahead to confirm dock availability, especially on weekends
Some locations offer complimentary docking, while others may charge or require a minimum spend
Arrive early during peak summer months to secure a spot
Be mindful of tides and marina depth if you are unfamiliar with the area

FAQ

Do you need reservations for dock and dine in New Jersey?

Reservations are recommended for the restaurant, but dock space is typically first-come, first-served unless otherwise noted.

Are dock slips free at dock-and-dine restaurants?

Some restaurants offer free docking while you dine, while others may charge a fee or require a minimum purchase.

What areas in New Jersey have the most dock-and-dine options?

Monmouth County and Ocean County have the highest concentration, especially around Point Pleasant, Brielle, and Highlands.

For more scenic spots like these, explore our guide to waterfront dining in New Jersey.

What Is Dock and Dine?

Monmouth County Dock and Dine Restaurants

Bahr’s Landing, Highlands

Roots Steakhouse, Rumson

Klein’s Fish Market & Waterside Café, Belmar

Waypoint 622, Brielle

Pig & Parrot Sandbar, Brielle

Ocean County Dock and Dine Restaurants

B2 Bistro + Bar, Bayville

The Shrimp Box, Point Pleasant Beach

The Wharfside Seafood & Patio Bar, Point Pleasant Beach

River Rock Restaurant & Marina Bar, Brick

Water Street Bar & Grille, Toms River

Oyster Creek Restaurant & Boat Bar, Leeds Point

The Windlass, Lake Hopatcong

South Jersey Dock and Dine Restaurants

The Lobster House, Cape May

The Oar House Pub, Cape May

Tuckahoe Inn, Marmora

Crabby Jack’s, Somers Point

Water Star Grille, Stone Harbor

The Boathouse Restaurant, Wildwood

Motts Creek Inn, Galloway

Tips for Dock and Dine in New Jersey

FAQ

Do you need reservations for dock and dine in New Jersey?

Are dock slips free at dock-and-dine restaurants?

What areas in New Jersey have the most dock-and-dine options?

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