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Foodie Things to Do This Weekend and Beyond

JerseyBites
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Foodie Things to Do This Weekend and Beyond

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

THIS WEEKEND:

June 6: Every Friday until the end of September, the Forrestal Village of Princeton holds its annual Farm-Fresh Friday Market. From 11 a.m. to 2 p.m., the market will offer fresh vegetables, cheeses, wines, meats and more from vendors in the Princeton area. Be on the lookout for cooking classes, local recipes, and a new food blog. Farm-Fresh Friday Market, 155 Village Blvd Princeton, NJ 08540.

June 6: Do you love Argentine wine? On Friday, The Grapeful Palate in Morristown hosts a luxurious dinner event at The Grand Cafe, featuring Pulenta Estate wines of Argentina, at 7 p.m. An hors d’oeuvres reception will be followed by entrees featuring scallop ceviche, pan-seared Arctic char, fusilli with sage-basil pesto, and grilled Argentine steaks, each paired with a select Pulenta Estate wine. The meal concludes with coffee and a banana-mango crepe with dulce de leche. $88 per person plus tax and gratuity. Call 973-540-9444 or email [email protected] for reservations. The Grand Cafe, 42 Washington Street, Morristown, 973-540-9444.

June 7: The Montclair Farmers Market‘s Walnut Street location reopens for the summer (or just keeps on keepin’ on, for those of you who went over the winter!) on Saturday, June 7, at 8 a.m. The market runs every week until October and vendors carry only Jersey-grown items. South Park Street, Montclair, on Tuesdays, and 25 Depot Square, Montclair, on Saturdays.

June 9: The Jersey Shore Partnership hosts its Summer Celebration, the Foundation’s annual friend raising/fundraising activity in a huge open tent at Fort Hancock, Sandy Hook (overlooking Sandy Hook Bay). More than 450 guests are expected to attend the event representing elected officials, the educational community, corporations, not-for-profits and individuals from Cape May to Monmouth County to enjoy fantastic food prepared by New Jersey chefs with seafood contributed by Jersey coast fisheries. Local restaurateur Tim McLoone will be honored with the Tom Gagliano Leadership Award for his commitment to the Jersey Shore. Tickets are $100 and may be purchased in advance at jerseyshorepartnership.com.

AND BEYOND:

June 12: The semi-annual Lambertville NiteFare is back, with a wide variety of exciting activities. The event will feature cuisine from Lambertville’s top restaurants, Philadelphia-area food trucks, a Yards Brewing Company Beer Garden, and live entertainment all night long. The NiteFare is a free, public event that will take place on four blocks of North Union Street in Lambertville. Parking is available for $10 per vehicle at the New Hope Solesbury School at West Bridge Street. More info is available online.

June 12: Surf Liquors and Pj’s Place in Seaside Heights kick off their wine and dine series. Starting at 6:30 p.m. enjoy a complementary tasting of Portuguese wines, followed by a seafood dinner. Email for more information at [email protected] or 732-793-6000 x105. 13 Boulevard Seaside Heights.

Thomas Ciszak, Chakra
Thomas Ciszak, Chakra

June 12: It’s a Chakra Pre-Father’s Day Scotch & Rum Dinner: Chef Thomas Ciszak of Chakra will host a four-course dinner paired with single malt scotches and rum all aged in sherry casks on 6/12 at 7 p.m. Menu and pairings: Cured duck (arugula salad, “granola bar,” the Macallan 12 Years Old). Smoked pork tenderloin (coffee-cocoa nib crusted, fennel and grapes, The Macallan 15 Years Old). 40-hour short rib (pastrami spices, duck fat potatoes, Highland Park 18 Years Old). Milk chocolate and raisin bread Pudding (caramelized bananas, hazelnut ice cream, Brugal 1888). Dinner is $79 including food and spirits (tax & gratuity additional). Reservations can be made by calling 201-556-1530. Chakra, 144 Route 4 West, Paramus.

June 13 and 14: Crystal Springs Resort is the home for the 2014 NJ Beer & Food Festival. The event starts Friday night with a reception that features the area’s top chefs, a menu that is paired with local craft brews and the welcoming of the guest of honor, Steve Weatherford of the NY Giants. Saturday kicks off with a golf tournament and beer tasting, followed by a ‘Kick the Keg’ footgolf tournament.  The night concludes with a Beer & BBQ Festival held on the 9th hole of Cascades Golf Course. Reservations for all events can be made on the resort’s website or by calling 855-977-6473 x 3. Crystal Springs Resort, 1 Wild Turkey Way, Hamburg. 

June 15: The Fourth Annual Fairway’s Firefighter Food Face-Off is ready to begin at the Fairway Market parking lot at Fashion Center Mall in Paramus. A barbecue competition between the Park Ridge, Paramus, Ridgewood and Hackensack fire departments starts at noon in front of a panel of judges including Jersey Bites’ own Terry Krongold. Music, food samples, and plenty of giveaways are also available at the event. Fairway Market, 30 East Ridgewood Ave, Paramus. 

June 16: Escape Montclair is ready to undergo a kitchen takeover as it welcomes acclaimed Greek chef and cookbook author Peter Minakis for the evening. Chef Bryan Gregg welcomes Minaki into his kitchen for a five-course Escape to Greece dinner. Cost is $68 per person and seating is limited. Reservations can be made at 973-744-0712. Escape Montclair, 345 Bloomfield Ave, Montclair.

seasideposter3_29

June 21: Hot Rods and Food Trucks! Hundreds of cars, music, prizes, vendors, and fun for the whole family. Free admission for spectators! Plus an extreme Food Truck Showdown—come hungry and leave satisfied! Bay Boulevard and Grant Avenue, Seaside Heights.

July 20 to 25: Collingswood’s Farm Fresh Restaurant Week starts on 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.

 

Chef Adam Weiss of Due in Ridgewood

Veronique @ Food & Wine Chickie
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Chef Adam Weiss of Due in Ridgewood

Chef Adam Weiss Gets His Due

Chef Adam Weiss is the new Executive Chef of Due in Ridgewood. Weiss, who was born and raised in northern New Jersey, takes the reins from Chef/Owner Chris Tarta, who will now focus his efforts in the kitchen at his Hillsdale restaurant, Bella Campagnia.

Chef Adam Weiss, Due in RidgewoodI had a chance to catch up with Chef Weiss, a CIA graduate, at an event a few weeks ago and when asked what his plans were for the menu at Due, he shared that he would slowly incorporate his style and vision into the restaurant’s already popular menu over the next few months. During a recent interview, Weiss expanded on the topic, saying, “Currently, I am focusing on making dishes that are Italian eclectic.”

He shared his thoughts about specific types of dishes. “I am focusing on making great, comforting dishes that bring seasonal elements to the plate without using some of the latest modern trends like sous vide and really small dishes,” he said. “However, I do like to follow the so-called trendy produce items like kale and rhubarb.”

The two-time winner of Ultimate Chef Bergen County was the Executive Chef of Esty Street when the restaurant garnered an impressive 3½ stars from The Record. (His tenure there ended in the spring of 2013.)

When asked if he gets inspiration from any local chefs, Chef Weiss said, “All chefs in the industry should be acquainted with local chefs and their styles. That being said, I really admire chefs Christine Nunn, Thomas Ciszack, Steve Santoro, Steve Christianson, Peter Lauria and Kevin Kohler.”

With this type of inspiration on his side and given his past successes, Weiss’ future at Due certainly seems promising. I look forward to visiting soon—more to come.

Due
18 East Ridgewood Ave.
Ridgewood
201-857-3231

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.

 

Heritage Vineyards Takes Top GSWGA Honors

Lou Petrella
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Heritage Vineyards Takes Top GSWGA Honors

A familiar name came out on top at the annual New Jersey Wine Competition over Memorial Day weekend. Heritage Vineyards of Mullica Hill was named NJ’s Winery of the Year for the second time in four years at the Garden State Wine Growers Association’s Blues and Wine Festival held at Natirar Park in Peapack-Gladstone.

The winery earned 21 medals for its wines, including four gold, while going up against nearly 300 different wines from 29 New Jersey vineyards. Top prizes, each awarded with a Governor’s Cup trophy, went to the best wines in categories such as best grape, fruit, or dessert wines. Among the wineries’ four top-placing wines were Heritage’s estate Cabernet Sauvignon and its own Jersey Blueberry, which took home the top spot in the fruit category.

Rich Heritage is the director of sales and marketing at the vineyard, and said the awards are really a testament to how hard everyone works to produce the best tasting wines. “Both my father Bill, who manages the vineyard, and our winemaker, Sean Comninos, worked really hard to get to this point,” Heritage said in a statement. “To win the trophies and medals is a great accomplishment.”

Heritage Vineyards produces various collections of wines consisting of premium dry wines, along with a Jersey Wines collection, which can be found in Wegmans locations across the state.

In the dessert category, Tomasello Winery of Hammonton earned the Governor’s Cup for the second time in five years for their Vidal Blanc Ice wine. Meanwhile, Sharrott Winery took home its first-ever top prize in the grape category for its Vignoles. Sharrott, of Winslow Township, has only been in existence for eight years and is one of only two NJ wineries to produce Vignoles.

This year, close to 5,000 wine enthusiasts came out to sample some of the top wines from all over the Garden State.

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

The Dog Day of Summer is… Monday

JerseyBites
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The Dog Day of Summer is… Monday

 

In honor of the start of summer, a few restaurants in Bernardsville and Basking Ridge will allow dogs to dine alongside their owners.

Three restaurants owned by Hampshire Destination Properties—The Bernards Inn, The Station and Bella’s Burger Shack—will all welcome canines for outdoor dining all summer long.

On Mondays beginning June 2, The Bernards Inn in Bernardsville will sponsor “Yappy Hour,” during which dogs may dine on the upscale terrace. The Station, also in Bernardsville, and Bella’s Burger Shack in Basking Ridge will also invite dogs to join their owners for family and casual dining on their respective patios during regular business hours.

Harold Imperatore is the executive director of Hampshire Destination Properties and the proprietor of The Bernards Inn. Since coming up with the idea three years ago at the Inn, Imperatore said it was well-received by the community and he is excited to extend the experience to the two other restaurants.

“Right now we’ve reserved it for Monday afternoons, but depending on the demand we will probably spread it out,” Imperatore said. “We do try to take everyone into consideration because some people do not want to sit next to ‘dog dining,’ but for the most part it’s been very well accepted.”

After spending around $3 million over the past eight years to refurbish The Bernards Inn, the owner believes it’s all about comfort and making his guests feel at home. Allowing dogs to dine with their guests is another example of this. Imperatore says, “We feel that dogs are really parts of the family. It makes people feel more comfortable—they are more at ease. If they are attached to their dog, they don’t have to worry about leaving it at home, they can come here and relax while enjoying a meal.”

All well-behaved dogs on leashes are welcome to the establishments, and will be served all-natural gourmet treats provided by Cherrybrook Premium Pet Supplies of Philipsburg and Bedminster. Reservations are only required at The Bernards Inn and can be made at 908-766-0002.

Bella’s Burger Shack
52 S. Finley Avenue
Basking Ridge
908-340-4545 

The Bernards Inn
27 Mine Brook Road
Bernardsville
908-766-0002

The Station
45 Mine Brook Road
Bernardsville
908-204-1227

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

 

 

 

 

 

 

 

 

 

 

‘Savoring the Shore’ Supports Sandy Recovery Efforts

Jennifer Miller
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‘Savoring the Shore’ Supports Sandy Recovery Efforts

Nearly a year and a half ago, Superstorm Sandy wreaked havoc on the east coast, devastating many parts of the New Jersey shore. Results of the storm can still be found and the rebuilding continues as Summer 2014 begins. In an effort of help residents who lost everything, New Jersey mother-and-daughter team Cheryl Larkin and Kate Kurelja have self published Savoring the Shore, a cookbook whose proceeds go directly to those affected by Sandy.

On a rainy afternoon last month, I met with Larkin and Kurelja to learn more about their cookbook and the story behind its creation. Their story is a personal one: they have a shore house that was spared by Sandy but many of their neighbors were not so lucky. Kurelja described some of the devastation and talked about how, for many homeowners, only “fragments of houses remain that will never be fixed because the houses were owned for generations and the families can’t afford to fix them.” In addition, some schools don’t have the money to replace toys and art supplies so the kids go without. Larkin and Kurelja mentioned many sad stories of New Jersey residents who might never recover from Sandy—and this is why Savoring the Shore was created: to help the people and schools that still need assistance.

Savoring the Shore, review, Jennifer Miller, MealDiva So what makes this fundraising cookbook so special? Larkin and Kurelja are home cooks and “foodies,” but not recipe developers, so they reached out to the media, celebrity chefs, bloggers and home cooks to see if they would like to contribute a recipe or story and they were “overwhelmed by the response,” says Kurelja. So many people generously donated recipes for the cookbook in an effort to help rebuild the shore. Filled with 150+ fun and delicious recipes from all-star chefs, restaurant owners, home cooks, and the 2013 Miss America, Mallory Hagan, Savoring the Shore is totally user friendly. “Every recipe has a story and it’s been a wonderful journey” says Larkin.

Larkin and Kurelja truly believe that “Nothing could be more appropriate than a cookbook to celebrate and raise money for Sandy recovery: food equals togetherness.” The cookbook is traditionally categorized into sections including appetizers, brunch, breads, salads and sides, main dishes and sweets. From personal recipes like Kate’s Jersey Style Breakfast Sandwich to salivating cocktail recipes like white sangria by Chef Marilyn Schlossbach to broccoli casserole by Mallory Hagan (Miss America 2013), this is one fabulous cookbook!

Grilled Whole Salmon with Grilled Vegetables and Tomato Vinaigrette" (in progress on the grill), recipe from Chef David Burke, photo credit Cheryl Larkin.
Grilled whole salmon with grilled vegetables and tomato vinaigrette, in progress on the grill (recipe: Chef David Burke, photo: Cheryl Larkin)

In addition, Savoring the Shore is fun and relaxed in a way that’s reminiscent of days spent at the Jersey shore while also making you feel as though you’ve been invited to a fabulous dinner party.

Larkin’s favorite recipe is Nancy’s Fish to Shore by Lucia Harvilchuck and Kurelja’s favorite recipe is grilled whole salmon with grilled vegetables and tomato vinaigrette by Chef David Burke. Both recipes are sea-to-table fresh, easy to make and simply delicious. I truly love this cookbook and how it’s a celebration of the shore, filled with love, stories and togetherness—and the proceeds benefit the ongoing recovery and rebuilding efforts for the Garden State.

To order a copy or to learn more, visit Savoring the Shore online.

Jen MillerJennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising  “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my web site http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!

May is for…Martini

JerseyBites
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May is for…Martini

Sponsored

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

These days, it seems like you can throw just about any liquid together, pour it into the classically elegant martini glass, and call it some kind of “-tini.” Yet none of those concoctions comes close to the simple brilliance of the orig­inal, true martini. As winter becomes just a bad memory and summer dangles almost within reach, a cool, clear, and crisply dry martini becomes the perfect complementary elixir for the cheering weather. Its roots trace back to the nineteenth century, but this venerable cocktail has evolved over time.

While no one knows for sure, it may have been born in the Occidental Hotel in 1860s San Francisco as a drink known as the Martinez. Unlike today’s dry martini, it would have showcased sweet vermouth with gin as the background player. Before London Dry gin became popular, gin was a much sweeter drink and the Martinez probably had more in common with a Manhattan than just the signature glass they both reside in. In the run up to Prohibition, the easy-to-obtain dry gin was paired with new dry Vermouth being produced in Italy: Martini & Rossi. Gin slowly became the star of this cocktail and the name may have morphed in order to pay tribute to its new companion.

The martini was made by adding the gin and vermouth to a pitcher of ice then gently stirred with a bar spoon. Then it was slowly poured through a strainer into the familiar stemmed cone shaped glass leaving no bubbles. Crystal clear. A twist of lemon rind was squeezed over the top, then used to rim the glass with citrus oil and finally dropped into the glass as a garnish. It was the epitome of traditional sophistication.

Then came Bond. James Bond. He shook things up. Literally. James Bond author Ian Fleming may have been emphasizing his character’s roguish nature by ordering his martini shaken, instead of the traditional stirred. What’s more, he did away with the gin in favor of the then-newly-popular vodka. Perhaps it was an ironic nod to Bond’s main adversaries? Vodka became readily available in the United States in the ’50s and became more and more popular as the main ingredient in a martini. The martini fell out of favor in the ’70s but came roaring back in the late ’80s and has stuck around to the present.

Be sure you mark your calendar for June 19: National Martini Day! You won’t get a day off from work that day, but you will get a perfect excuse to mix up this simple, elegant, and quintessentially American cocktail. If you want to do it the proper way, here’s how:

    1. Fill your martini glass with ice and let chill.
    2. Fill a bar pitcher with ice and add 3 parts gin to 1 part dry vermouth.
    3. Use a bar spoon to gently stir in one direction for about 30 seconds.
    4. Slowly strain into chilled martini glass, leaving no bubbles.
    5. Cut a slice of lemon peel (a “twist”) and squeeze over the top of the glass.
    6. Use the same peel to rim the glass and then drop in as a garnish.

Congratulations. You now have the coolest drink in the room.

In case you feel the need to stir things up a bit, here are some ideas for variations. After all, tradition is great but change is inevitable. Here are a couple of martini ideas to bring out your inner James Bond and buck tradition. And they just happen to be perfect for summer!

Hendrick’s Cucumber Martini
Hendrick’s Gin is infused with rose petal and cucumber so this is a natural fit.

    1. Muddle cucumber slices in mixing glass or pitcher.
    2. Follow traditional instructions using Hendrick’s Gin (see above).
    3. Leave out the lemon twist and garnish with two cucumber slices.

Crop Cucumber Vodka Berry Martini
Crop is organic artisanal Vodka and their cucumber version is becoming very popular.

    1. Fill shaker glass with ice and add 1.5 ounces of Crop Cucumber Vodka, 1 ounce of Grand Manier, .5 ounce of cranberry juice, two fresh raspberries and a dash of sugar and lime juice.
    2. Shake vigorously.
    3. Strain into a chilled martini glass and enjoy!

paul with wine glassPaul 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.

 

Foodie Things to Do This Weekend and Beyond

JerseyBites
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Foodie Things to Do This Weekend and Beyond

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

THIS WEEKEND:

May 31: The Montclair Food & Wine Festival kicks off with a Grand Tasting at the Montclair Art Museum. Event tickets are $95 (general admission) from 7 to 9 p.m. VIP tickets are offered at $120 (6 p.m. early admission). The museum’s stunning galleries will be open to attendees for viewing. Approximately 30 restaurants from Montclair (and beyond) will be on hand with samples of choice bites. Tickets and details can be found here. Use promo code JerseyBites (case sensitive) for 10% off admission into the Grand Tasting as well as the Gala! And check out our coverage of the sessions on Sunday, June 1, to find discount codes for 25% off the cost of each seminar.  Montclair Art Museum, 3 South Mountain Ave., Montclair.

May 31: Jersey Fest featuring Food Truck Mash-Up. Specialty Food Trucks (15+), Beer Garden, Live Music, Family Entertainment, Great Vendors and Harness Racing. Free Admission and free parking. Meadowlands Racetrack, 1 Racetrack Drive, East Rutherford.

May 31: Morgan’s Farm Organic Farm Stand in Cedar Grove kicks off its summer season on May 31, from 8 a.m. to 1 p.m., and runs through November 1. All proceeds support the garden and maintenance for the Morgan Museum. Morgan Farm and Museum, 903 Pompton Avenue, Cedar Grove.

May 31: Uber-hopped IPAs and fire-breathing sauces come together for the Hop Sauce Festival on Bay Avenue in Beach Haven. It’s a celebration of craft brews, hot sauces and local eats. The festival runs from 11 a.m. to 7 p.m., and admission is $10 ($25 to sample beer).

image001June 1: Bergen Community College hosts its First Annual Gourmet Food Truck Festival, featuring a wide- variety of mobile eateries (20, in fact!), an all-day concert and raffles! Come on down at 11 a.m. and stay until 8 p.m. Rain or shine. Free admission. Bergen Community College, 400 Paramus Road, Paramus, 201-301-1298. 

AND BEYOND:

June 6: Do you love Argentine wine? The Grapeful Palate in Morristown is hosting a luxurious dinner event at The Grand Cafe, featuring Pulenta Estate wines of Argentina, on Friday, June 6, at 7 p.m. An hors d’oeuvres reception will be followed by entrees featuring scallop ceviche, pan-seared Arctic char, fusilli with sage-basil pesto, and grilled Argentine steaks, each paired with a select Pulenta Estate wine. The meal concludes with coffee and a banana-mango crepe with dulce de leche. $88 per person plus tax and gratuity. Call 973-540-9444 or email [email protected] for reservations. The Grand Cafe, 42 Washington Street, Morristown, 973-540-9444.

June 3 and 7: Tuesday, June 3 marks Opening Day for the Montclair Farmers Market at its new location on South Park Street, from 1 p.m. to 7 p.m. Meanwhile, the Walnut Street location reopens for the summer (or just keeps on keepin’ on, for those of you who went over the winter!) on Saturday, June 7, at 8 a.m. The market runs every week until October and vendors carry only Jersey-grown items. South Park Street, Montclair, on Tuesdays, and 25 Depot Square, Montclair, on Saturdays.

June 9: The Jersey Shore Partnership hosts its Summer Celebration, the Foundation’s annual friend raising/fundraising activity in a huge open tent at Fort Hancock, Sandy Hook (overlooking Sandy Hook Bay). More than 450 guests are expected to attend the event representing elected officials, the educational community, corporations, not-for-profits and individuals from Cape May to Monmouth County to enjoy fantastic food prepared by New Jersey chefs with seafood contributed by Jersey coast fisheries. Local restaurateur Tim McLoone will be honored with the Tom Gagliano Leadership Award for his commitment to the Jersey Shore. Tickets are $100 and may be purchased in advance at jerseyshorepartnership.com.

June 12: The semi-annual Lambertville NiteFare is back, with a wide variety of exciting activities. The event will feature cuisine from Lambertville’s top restaurants, Philadelphia-area food trucks, a Yards Brewing Company Beer Garden, and live entertainment all night long. The NiteFare is a free, public event that will take place on four blocks of North Union Street in Lambertville. Parking is available for $10 per vehicle at the New Hope Solesbury School at West Bridge Street. More info is available online.

June 16: Escape Montclair is ready to undergo a kitchen takeover by welcoming acclaimed Greek chef and cookbook author Peter Minakis for the evening. Chef Bryan Gregg welcomes Minaki into his kitchen for a five-course Escape to Greece dinner. Cost is $68 per person and seating is limited. Reservations can be made at 973-744-0712. Escape Montclair, 345 Bloomfield Ave, Montclair.

seasideposter3_29

June 21: Hot Rods and Food Trucks! Hundreds of cars, music, prizes, vendors, and fun for the whole family. Free admission for spectators! Plus an extreme Food Truck Showdown—come hungry and leave satisfied! Bay Boulevard and Grant Avenue, Seaside Heights.

July 20 to 25: Collingswood’s Farm Fresh Restaurant Week starts on 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.

Going Caveman in Avon with Cavé

Melissa Beveridge
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Going Caveman in Avon with Cavé

For my gluten-free foodies out there, it’s not always easy to find inspiring new food choices, especially in a restaurant setting. Fret no more because Cavé, a Paleo-inspired restaurant in Avon-by-the-Sea, is here to rescue you from boring and tasteless dishes.

https://farm3.staticflickr.com/2922/14098822059_a5940883aa_z.jpg
The Bison, The Duck, and The Egg

Doug Stehle, owner and head chef of Cavé, opened his doors in October 2013. His success and the growing popularity of innovative, healthy food allowed him to expand to the entire building in mid May. But before I get to the food, let me tell you how Stehle was able to open up a restaurant based on a “diet.”

Twenty years ago, Stehle graduated from Atlantic Community College, and went on to work at various restaurants, then as the campus catering chef for Princeton University, and finally as a chef at Robert Wood Johnson Hospital, where he realized just how lousy he felt every day.

“Something had to change,” said Stehle. So he started training at his brother’s Avon gym and lost 35 pounds over a period of six months. Stehle, who claims he has added a few pounds on since then (I doubt it), now “feels awesome.”

Part of his success came from changing his diet to Paleo, also known as the “caveman diet.” The Paleo diet focuses on fruits, vegetables, lean meats, seafood, nuts and seeds, and healthy fats while avoiding dairy, grains, processed food, sugars, legumes and starches. The belief is that you’re eating the way your body naturally wants to, not what the modern world wants you to eat, and this allows your body to perform optimally.

“I thought to myself, what can I do to turn this into something?” said Stehle, who wanted to share what he learned with others about conscious eating. He began cooking for his gym friends where he was able to use his friend’s kitchen for two weeks before moving into Cavé’s current Avon location.

“At that point, it was just the kitchen,” said Stehle. But that soon changed when he introduced Cavé. “I love trying to explain to people (about Paleo). They come in and say, ‘Wait, you’re telling me bacon is good for me? That it’s not the enemy?’” said Stehle. It’s not.

https://farm4.staticflickr.com/3713/14098863850_d68ccc3ab2_z.jpg
“Tacos”

Cavé features fresh ingredients with lots—and lots—of flavor and absolutely no convenience foods except for Sriracha. All of the cooking is done on site from fresh, raw ingredients. Stehle serves grassfed New Zealand beef, Berkshire pork,  pasture-fed lamb, and chicken from Griggstown Farm in Princeton. There’s no soda and if you ask for sugar and milk in your coffee you’re going to be pleasantly surprised with Cavé’s “Uncle Mike’s Next Level” coffee, which features butter and coconut oil.

My personal favorite is The Bison, The Duck, and The Egg burger which features a grass-fed bison burger, cooked in duck fat, and topped with avocado and—what else? A cage-free chicken egg. The burger is perfectly cooked. The perfect bite is juicy, crispy, creamy, and yolky. All my favorite texture components. Or try out the Fresh-Grilled Tuna salad “taco.” The lettuce “taco” is just the right vehicle to get all that tuna in your mouth.

Cavé is open Wednesday through Friday from 11:00 a.m. to 9:00 p.m. and Saturday and Sunday from 9:00 a.m. to 3:00 p.m. The same menu is available all day, with the addition of dinner specials Wednesday through Friday, which include innovative dishes such as shredded lamb “tacos” and braised pork belly.

Where else can you go to eat a delicious burger and still be on a “diet?”

Cavé, A Paleo Eatery
515 Sylvania Avenue, Avon-by-the-Sea, NJ
732-776-8558

Melissa Beveridge, Jersey Bites from the Beach Melissa Beveridge  is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.

 

Countdown to the Montclair Food & Wine Festival

Veronique @ Food & Wine Chickie
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Countdown to the Montclair Food & Wine Festival

MFWF LogoWe’re gearing up for the 2014 Montclair Food & Wine Festival, which kicks off this weekend. New to the itinerary for 2014 is a series of four gastronomic-focused seminars set to take place on Sunday, June 1. Melody Kettle, president and founder of the festival, explained the thinking behind the seminars. “The selection of seminars we arrived at serves a dual purpose: demonstrating micro and macro gastronomy,” she explained. “We showcase the enormous talent and passion in our immediate community with people like Lou Palma, Laura Schenone, and Sally Owens, but we also want to broaden the scope of seminars—in both geography and doctrine.”

The schedule is set up in such a way that foodies can register for multiple sessions, as there is very little overlap. “As a leading food town of New Jersey, I felt it our responsibility to address topics beyond what’s currently trending in the food world,” Kettle said. “We want to explore larger ethical issues like foie gras and sustainable practices in NJ aquaculture—which will affect not only what we eat now, but what—and how—our children will eat as well.”

Seminars will be held at the Commonwealth Club, 26 Northview Ave, Montclair, unless otherwise noted.

11:30 a.m. to 1 p.m.
The Pasta Show with Lou and Laura 

Lou Parma Photo Credit: LifeMosaic Photography: Christina Nuzzo
Lou Parma
Photo Credit: LifeMosaic Photography: Christina Nuzzo

Laura Schenone, the James Beard-Award-winning author of The Lost Ravioli Recipes of Hoboken, and A Thousand Years Over a Hot Stove, will partner with “The Gastro-Mechanic” culinary guru, Lou Palma, for The Pasta Show with Lou & Laura. The duo will show attendees how to make and roll out basic pasta dough that can be used for many different shapes and types of pasta, and they’ll demonstrate ravioli and tagliatelle while discussing different varieties of flour, fillings and sauces. Guests will receive a tasting portion of freshly prepared pasta topped with Lou and Laura’s own tomato sauce, paired with wine. Enter code “sauced” to receive 25% off admission.

1:15 p.m. to 2:45 p.m.
New Jersey Aquaculture: Consider the Oyster + The Clam 

Attendees of the NJ aquaculture presentation will enjoy four varieties of oysters and New Jersey hard clams. Oysters are donated by Chris Cannon of the soon-to-open Jockey Hollow Bar + Kitchen in Morristown.

Gef Flimlin, a professor and marine extension agent with Rutgers Cooperative Extension, who has been working with commercial fisheries and aquaculture for over 35 years will be a panelist. Flimlin runs the Barnegat Bay Shellfish Restoration Program and has recently formed a hard clam growers cooperative, Heritage Shellfish Coop.

Matt Gregg, Edible Jersey local hero and grower at Forty North Oyster Farms, will also be on the panel. Gregg will provide a crash course on oyster tasting and discuss the fundamentals of becoming a connoisseur.

Oysters will be custom paired with a wine by Chris Cannon. Enter code “NJshell” for 25% off admission.

3 p.m. to 4:30 p.m.
Debunking Myths of Foie Gras with Ariane Daguin + Ariane Duarte 

Chef Ariane Duarte
Chef Ariane Duarte

The vibrant Ariane Daguin, owner of D’Artagnan, will discuss the controversial topic of foie gras, including policy and D’Artagan’s role in the market. Celebrity chef Ariane Duarte, chef/owner of one of New Jersey’s most popular restaurants, CulinAriane, will create a custom D’Artagnan foie gras dish for guests to savor, while they sip a custom paired wine. Enter code “foie” to receive 25% off admission.

4 p.m. to 6 p.m.
Latin Vegan Tapas with Sally Owens of SO Tasty Vegan and LEAF Vodka
NOTE: This seminar will be held at Designer Appliances, 208 Bellevue Avenue, Montclair

From vegan ceviche, to masa cakes with jalapeño crimini hash, to cabbage slaw and cilantro lime sour cream, guests will learn about—and enjoy—custom, Latin vegan tapas. LEAF Organic Vodka will be the exclusive beverage sponsor for the event, serving up custom paired signature cocktails.
Enter “VeganVodka” to receive 25% off admission.

Seminar costs vary and can be found on the event website along with additional details on the panelists: http://montclairfoodandwinefestival.org/seminarseries/. Also, promo code JerseyBites (case sensitive) will get you 10% off entry to the Grand Tasting on Saturday, May 31, and the Gala Dinner on Monday, June 2.

The Montclair Food & Wine Festival also serves as a fundraiser for St. Joseph’s Children’s Hospital and the Montclair Food & Wine Festival Culinary Scholarship.

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.

 

Patricia & Paul in Westfield

MStavrou
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Patricia & Paul in Westfield

Just over a year ago, Patricia & Paul Artisans of Fine Oils and Balsamics opened its doors in downtown Westfield, introducing the area to artisanal olive oils and vinegars. Owner Patricia Hanigan has a degree in nutrition and worked in food service for more than 20 years. She was interested in the health aspects of olive oil and when she decided to leave the corporate world, she chose to open a store in the area she’s lived her entire life. She owns the store along with her husband, Paul.

Patricia & Paul, Interior
Photo courtesy of Patricia & Paul

Patricia feels that many people can’t fully appreciate olive oil until they’ve tasted a fresh-pressed, quality one. The importer Patricia uses supplies only 100% pure olive oils and she finds that many people are surprised when they first taste one as the freshness and peppery taste really shine through. Patricia also has a large selection of balsamics, which are perfect for splashing on salads in the summer months.

Patricia & Paul, Olive oils
Photo courtesy of Patricia & Paul

The olive oils are organized into categories of Mild, Medium, and Robust, and shoppers can taste each one before buying so they can pick whichever one appeals to their personal taste. Patricia recommends the Tuscan herb variety for dipping, while the garlic and basil varieties are their “workhorses,” pairing well with anything. Patricia makes a point of telling customers that the olive oils should always be stored away from heat and will last for around two to three months once opened.

Patricia & Paul, Closeup
Photo courtesy of Patricia & Paul

Patricia & Paul offers more than just artisan olive oils and vinegars. The store also stocks a variety of food products which Patricia and Paul have found through attending fancy food shows or from customer recommendations. If you browse through the store you’ll come across numerous delicious items including French mustards, jams, dried salami, fruit spreads, and pasta. The store also takes care to stock local products like Jersey honey, Donna Toscana chocolates, and tomato sauce from Hoboken. The store has products of all price points, which makes it the perfect stop for people looking for gifts.

Patricia & Paul is a welcome addition to downtown Westfield. It has quickly become a must-stop shop for people in the area looking to expand their culinary horizons.

Patricia & Paul Artisans of Fine Oils and Balsamics
20 Elm Street
Westfield
908-232-EVOO (3866)

 

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

twofiftytwo Restaurant in Bedminster

Jennifer Miller
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twofiftytwo Restaurant in Bedminster

 

Have you ever had a meal that you keep thinking about and craving, even weeks later? This is how I feel about a lunch that I enjoyed recently at twofiftytwo Restaurant.

Sweet potato fries at twofiftytwo in Bedminster
Sweet potato fries

Twofiftytwo is a hidden treasure nestled away in beautiful Bedminster. The restaurant fills a niche that northwestern NJ needs with fantastic farm-to-table food in an intimate setting with a fresh, modern decor. I stopped in for lunch and the restaurant was busy. We were seated immediately and given the fact that we had three little kids in tow didn’t seem to rattle our server. Our lunches were delivered fast and every bite was pure bliss. From the amazing sweet potato fries to the sandwiches to the dessert: everything not only sounded amazing but the descriptions didn’t do the food justice.

We began with a plate of sweet potato fries that were perfectly paired and seasoned with a sweet crunch that satisfied my cravings and with a hint of brown sugar and cinnamon, the flavor of the sweet potato was  beautifully heightened. Next up was our entrees: we both chose kale and potato soup with sandwiches. I ordered my soup with a grilled cheese while my friend ordered hers with the chicken cutlet sandwich. My soup was delicious but the grilled cheese with caramelized balsamic onions, sautéed kale and cheddar cheese was out of this world! In fact my three-year-old ended up ordering his own grilled cheese with kale AFTER he was done eating mine. Let me say it again: The grilled cheese was so good that my three-year-old son ate kale. My friend actually closed her eyes with each bite of her outrageously fresh and savory chicken sandwich that was loaded with roasted red pepper, mozzarella cheese, arugula and garlic aioli. Although we did not sample their small plates, twififtytwo also offered delicious-sounding littleneck clams, mussels and mushroom risotto.

We finished our lunch by ordering the doughnuts. Oh my! They were the wining dish of the day: they were masterful – perfectly made and not meant for people with a fear of caramel sauce.

To sum it up: twofiftytwo is an amazing place to eat with excellent service and spectacular food. If their lunch was this good, I could only imagine what there dinner would be like! Really, it’s a must visit!

Doughnuts with caramel sauce, twofiftytwo, Bedminster
Doughnuts with caramel sauce

 

twofiftytwo Restaurant
252 Somerville Road/Route 202 South
Bedminster
908-234-9093

 Jen MillerJennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising  “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my web site http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!

Chef Spotlight: Mark Smith of The Tortilla Press

John Fusco
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Chef Spotlight: Mark Smith of The Tortilla Press
Cooking Class, Chef Mark Smith of the Tortilla Press
Photo by Joseph Routon

By now, most Jersey food enthusiasts are familiar with the dining scene in Collingswood. It has become a model by which other towns in South Jersey are hoping to follow to help in their revivals. While newer places, such as  Zeppoli, grab the attention as The Next New Shiny Thing, there were anchor restaurants that set the pace in Collingswood for others to follow. Chef Mark Smith opened The Tortilla Press in 2002, and his Mexican-inspired eatery continues to deliver the culinary goods. His second location, Tortilla Press Cantina in Merchantville, combines his cuisine with drinks that compliment the dishes tastefully.

In addition, Chef Mark has been heavily involved in farm-to-fork initiatives in his restaurant as well as at the Collingswood Farmers’ Market.

JERSEY BITES: What is your earliest food memory?
CHEF MARK: My mom’s perch – which was awesome when you’re growing up in Ohio and get it fresh from Lake Erie. And her strawberry shortcake – we used to have dinners of fresh Ohio corn and my mom’s shortcake – I’ve never tasted anything like it. And her cakes in general – she’s a consummate baker and made the wedding and baptismal cakes for everyone in our family – and we’re a family of six with plenty to celebrate, so just do the math!

When did you realize you wanted to make cooking a career? Was there an “Aha!” moment?
My moment came in college when I discovered that one of the joys of living in a fraternity was cooking for my frat brothers. Separated from the constraints of the cafeteria I let my imagination rip and had a lot of fun with it (plus attracted a great group of fans). I’m not sure what I originally thought of when I went to college – some sort of business degree, probably – but it soon became clear that cooking was what I really wanted to do.

Any interesting stories about where and with whom you started cooking professionally?
I realized pretty quickly that cooking could take me anywhere and went from hotels in Wisconsin to resorts in Florida. The world opened up to me.

Chef Mark Smith
Chef Mark’s Fire and Ice Salad

What is your cooking style?
I try to keep it simple and flavorful. I like spice and a little heat. And I never hesitate to take what I learn from my travels and apply it in my own kitchen.

What is the greatest opportunity that has come from cooking?
The chance to move around, to see different parts of the country, to learn when I travel and know that I can take what I’ve learned and apply it to my everyday practices in my own kitchen. A few years ago I was privileged to go with Chef Rick Bayliss to Mexico – I think I absorbed so many culinary details from that trip and came back with the desire to make our own tortillas from scratch which we now do.

What is the most memorable meal you’ve had, what did you eat and where was it?
Hands down the escargots at Le Bec Fin. I must have had them 15 years ago and you know what? I can still taste the butter.

What is the best advice you have to share with young folks interested in becoming chefs?
Hmmm… don’t do it! No, just kidding. I would caution them to remember that the market for great food is capricious and that you have to be a gambler to stay in the field. It’s not the kind of stable job that puts you behind a desk and the atmosphere is usually pretty chaotic. If you like chaos, you’ll enjoy being a chef.

What “staple” foods you always have in your cupboard at home?
Herbs and spices mostly; salt, pepper – my all time basic – cumin, coriander, cilantro – and of course I always have hot peppers, like jalapeños, somewhere in my refrigerator. And the fruit bowl on my kitchen counter always, always has fresh lemons and limes.

Chef Mark Smith
Photo by Joseph Routon

What is your beverage of choice?
I love everything, but I think tequila is my favorite. Lucky for me, too, since I own two mexican restaurants. And I really enjoy some of our local beers. Lately, though I’ve been relishing the variety of sangria flavors from Sharrott Winery – the peach is incredible.

What is your favorite comfort food?
Burgers, hands down. I love them and usually test out which local restaurants have the best ones.

What New Jersey restaurants do you enjoy dining at, besides your own?
Sagami, in Collingswood, is my all-time favorite and when the craving for sushi hits me there’s just no where else to go. BluePlate, in Mullica Hill, satisfies my urge for American food – Chef Jim Malaby is a master at the delicate touch. And if I want to enjoy food that’s as sensitive to locally grown produce as my own, I visit Chef Franco over at Sapori’s in Collingswood.

Are you working on any upcoming projects our readers would be interested in learning about?
About a million! Now that BYOs in Collingswood have been licensed to carry wine, I’m working closely with my winery of choice – Sharrott – to create special pairings and special dinners. It’s enormous fun – opens up a whole new side to our restaurant. Since the Collingswood Farmers Market opened on May 3, we can now start planning our cooking tours of the market – my favorite way to introduce people to the farms who visit us each and every week. And of course, cooking classes – especially themed ones (like my vegetarian cooking class).

How do you see the Collingswood dining scene now?
If there’s a more vibrant one in the area, I sure don’t know what it is. Each new restaurant brings a new edge to the town. And we work together to bring great culinary events to the public, like our Farm Fresh Collingswood Restaurant Week and special promos to highlight produce. It’s the perfect place to run a restaurant.

Is it important for chefs and restaurants to be active in their community? Why?
We are the ‘go-to’ people in town; highly visible, very popular, very busy. I feel that gives us a responsibility to educate the public about the things that make New Jersey special – like our farmers. And when we support charitable events with our cooking, it helps attract the public and support the charity.

Are you still serving that Five Pound Burrito?
You bet! Want to come in and try to finish it?

On May 28, Tortilla Press Cantina will hold a Patron Tequila Dinner from 7 p.m. to 9 p.m. The cost for dinner is $50 per person.

The Tortilla Press
703 Haddon Avenue
Collingswood
856-869-3345

Tortilla Press Cantina
7716 Maple Avenue
Merchantville
856-356-2050

John and Lisa Howard-Fusco Regional Editors, Ocean County.  Although they and their two kids call Ocean County home, their John and Lisa Are Eating in South Jersey food blog has them traveling all over the southern region of New Jersey. They and their blog have been mentioned in articles by the New York Times, Courier-Post, nj.com and njmonthly.com. Lisa has written articles and reviews for South Jersey magazine as well as for Ed Hitzel’s Restaurant Newsletter and Hitzel’s Restaurant Magazine. And John could use a Gaetano’s cheesesteak right about now.

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