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BBQ Recs from NJ Going Strong

JerseyBites
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BBQ Recs from NJ Going Strong

Is there any better way to celebrate National Barbecue Month than with a guest post from our friends at New Jersey Going Strong? We didn’t think so! If you have more great barbecue spots to suggest, please leave a comment.

The Jersey Shore boasts culinary creations worth traveling for including some of the best barbeque joints along the East Coast. In honor of National Barbecue Month, here are three of the most mouth-watering barbecue restaurants you’ll find along the Jersey Shore.

Belmar: Jersey Shore BBQ
Winner of too many barbeque competitions to list, the restaurant serves everything fresh. From the desserts to sides, everything is made fresh on a daily basis and the only item you’ll find in their freezer is ice cream. Ninety percent of the menu is gluten free and the variety of entrees is sure to please even the pickiest eaters. Owner Doug Walsh knows “time and patience is the key to good barbeque” and he supports that statement by smoking his creations for 12 to 15 hours over local hardwoods. Going strong for four years, this haunt is also a perfect option for catering needs. Jersey Shore BBQ, 811 Belmar Plaza, 732-894-9009.

Must Try: It’s a toss-up between the brisket and the St. Louis ribs.

LocalSmoke BBQ
Local Smoke BBQ, Neptune City (photo courtesy of Local Smoke BBQ)


Neptune: Local Smoke BBQ
This bustling restaurant brings the best Texas-style brisket, the best North Carolina-style pulled pork and the best Midwestern-style rib to the Jersey Shore. Each BBQ item is complimented with homemade dry rubs and sauces. Owner Steve Raab says the secret to barbeque “is a combination of the perfect cut of meat, complimented with the right combination of rub, smoke and sauce. Passion and love go into the cooking process and that all creates mouth-watering BBQ. BBQ is truly an art and not a science.” This 4-time New Jersey State champion establishment just has to look to the smiles on their customer’s faces each day to know they’re doing something right. Local Smoke BBQ , 719 Route 35, Neptune City, 732-455-8888.

Must Try: The jalapeno poppers are stuffed with cream cheese, BBQ sauce and pulled pork filling, wrapped in dry-rubbed bacon and smoked for two to three hours. To create their pulled chicken, we brine whole chickens, then apply the dry rub slow and smoke them for three hours. The chicken is pulled off the bone and sauced and the flavor is amazing.

ShorePointsBBQ.BlueberryRibs
Shore Points Coastal BBQ, Point Pleasant Beach (photo courtesy of Shore Points Coastal BBQ)

Point Pleasant Beach: Shore Points Coastal BBQ
New to the Jersey Shore scene this April, Shore Points Coastal BBQ’s claim to instant fame is their ability to create sauce and flavor combinations that take traditional barbeque to a coastal level. Calling themselves beach bums at heart, their shore-inspired breakfast, lunch and dinner options are a must-try for the upcoming summer season. Not many would think to visit a barbeque restaurant during breakfast hours, but the California Hash (pulled chicken, potato, peppers, onions, bacon, avocado and cheddar) and the Porky Benny (eggs benedict with tender pulled pork) are not to be missed! Shore Points Coastal BBQ, 16 Arnold Ave., Point Pleasant Beach, 732-899-RIBS.

Must Try: The barbeque ribs or chicken with one of their signature sauces, including blueberry BBQ (pictured) or rum and Coke.

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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:

May 24: New Jersey’s favorite breakfast meat gets its own festival in Trenton this weekend. On Saturday, South Broad Street will be home to the area’s first-ever Pork Roll Festival. From 10 a.m. to 8 p.m. enjoy local music, beer and—of course—tons of pork roll! The 2014 Ms. Pork Roll Queen will be announced in the evening. Tickets are $5 per person and can be ordered in advance, here. 449 South Broad Street, Trenton, 609-815-1343.

May 24 and 25: Laurita Winery in New Egypt holds its spring festival on Saturday and Sunday. The event, takes place from 11 a.m. to 10 p.m. on Saturday and then 11 a.m. to 8 p.m. on Sunday. Guests will enjoy a rotation of artists for all ages to enjoy. The festival features Laurita’s award-winning wines, and admission is $5 per person (12 and under are free). Laurita Winery 85 Archertown Road, New Egypt, 609-752-0200.

May 24 and 25: Triple Oaks Nursery & Herb Garden in Franklinville is back with its annual Herb Festival. Learn about growing various kinds of herbs and sample different herb-infused nibbles. The event is free to attend. Triple Oaks, 2359 Delsea Drive, Franklinville, 856-694-4272.

May 24 to 26: The Food Trucks Showdown returns to Monmouth Park Racetrack, featuring 26 of the best trucks in the NJ-NY-PA area. The event begins at 11:30 a.m. Admission is $3, parking $4 and children under 12 enter for free. Join “Party Marty” from Rockin’ Country Thunder 107.1 on Saturday and then Sunday is Family Fun Day. Monmouth Park Racetrack, Oceanport Avenue, Oceanport.

May 26: Escape Montclair hosts a Memorial Day BBQ featuring a comfort-food-packed menu. The casual barbecue runs from 12 p.m. to 8 p.m. Escape can also help with catering needs for those hosting for the holiday. Call to reserve. Escape Montclair, 345 Bloomfield Ave, Montclair, 973-744-0712.

AND BEYOND:

May 29: Unionville Vineyards, located in Ringoes, hosts its first ever BYOB: Bring Your Own Basket, Picnic with the Winemaker at 12:30 p.m. Winemaker Cameron Stark, formerly of Robert Sinskey and Merryvale, crafts, artisan wines which reflect local terroir as well as his superb craftsmanship. Ask those questions you’ve always wanted to ask (about grape growing or wine making or anything else you’ve been wondering about). Unionville Vineyards will offer the unique opportunity to share wine with the man who made it in a casual setting at the BYOB picnic. Brick Farm Market in Hopewell, NJ, will be offering specials for picnic lunches. Reservations are not required for this event. Please contact Stacy Brody, Operations Coordinator, with any questions. Unionville Vineyards, 9 Rocktown Road, Ringoes. 908-788-0400. 

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 7-9 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 any session! 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: 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 11AM to 7PM, 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 til 8 p.m. Rain or shine. Free admission. Bergen Community College, 400 Paramus Road, Paramus, 201-301-1298. 

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. For reservations, contact Walter at 973-540-9444 or email [email protected]. The Grand Cafe, 42 Washington Street, Morristown, 973-540-9444.

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.

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.

On a Roll: “10,000 Hot Dogs” Delivers

Deborah Smith, Executive Editor
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On a Roll: “10,000 Hot Dogs” Delivers

10000 hotdogs image with FoodbankThe FoodBank of Monmouth and Ocean Counties has teamed-up with Sabrett and WindMill Restaurants to raise money to provide food for those in our communities who don’t have enough to eat. Beginning Memorial Day weekend, each $5.00 donation to this project will help the FoodBank of Monmouth and Ocean Counties deliver 15 meals and hope to struggling families. In addition, Sabrett will donate up to 10,000 hot dogs matching each $5.00 donation (with a hot dog to The Food Bank).  The goal of the project is to raise $50,000 to maximize the contribution from Sabrett, which would result in 160,000 meals in total.

Southside Johnny and the Asbury Jukes will kick off the summer-long campaign on Friday, May 23, with a concert on the roof of the WindMill in Long Branch at 3 p.m. People can contribute until Labor Day by logging onto 10000HotDogs.com or by texting the word HOTDOG (all one word but not case sensitive) to 41444.

10000 hotdogs logoShelli Sonstein, cohost of Q104.3’s Rock & Roll Morning Show and Monmouth County resident, has been named the first official honorary chairwoman to support the 10,000 Hot Dogs fundraiser. “While most of us can’t wait for summer, it’s also the season of hunger for many kids who may ordinarily rely on the meals they get at school,” Sonstein said. “Your $5.00 donation can help feed a hungry family this summer. I’m proud to spread the word about this wonderful effort.”

Currently in its thirtieth year of operation, The FoodBank of Monmouth and Ocean Counties continued mission is to alleviate hunger and build food security in Monmouth and Ocean Counties. The FoodBank envisions Monmouth and Ocean Counties as a food secure community where all people at all times have access to enough nutritious food to maintain an active and healthy life.

“For many people here at the Jersey Shore, summer means sunny days at the beach and backyard barbecues,” said Linda Keenan, Director of Development, The FoodBank of Monmouth and Ocean Counties. “But for one out of 10 people living in Monmouth and Ocean Counties, including 51,000 children, summer can be a season of hunger. Thanks to WindMill and the generous sponsors of the 10,000 Hot Dogs fundraiser, we will be able to provide food for thousands of families in our communities.”

Rena Levine Levy, CEO, WindMill Restaurants, said, “The WindMill has been a proud supporter of the FoodBank for as long as I can remember. To have my son, Jeremy, honor that commitment by spearheading the 10,000 Hot Dogs campaign and to be able to work with him to bring it to fruition has been an incredible experience. I am humbled by the commitment of our major sponsor Sabrett Hot Dogs, which donated 10,000 hot dogs, and our volunteer committee.”

Noteworthy Gluten-Free Dining in NJ

JerseyBites
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Noteworthy Gluten-Free Dining in NJ
Pan-roasted skate wing, zucchini noodles with Thai basil macadamia pesto from Cave, A Paleo Eatery

The Jersey Bites team put together this great list of restaurants for Celiac Awareness Month. If you’re looking to stick to your gluten-free diet when you go out to eat, try one of these Garden State locales. Have another one we should know about? Let us know in the comments!

Bergen County

Bibi’z Restaurant & Lounge, Bergen County, Lamb Shank with wine reduction.
Bibi’z Restaurant & Lounge, Bergen County, lamb shank with wine reduction.

Bibi’z Restaurant & Lounge

According to owner Ida Martin, Bibi’z Restaurant & Lounge was Bergen County’s first restaurant to offer gluten-free menu items and a menu that indicated gluten-free and vegan options with ‘GF’ and ‘V’ next to dishes. Nearly all dishes can be made without gluten upon request. Most dishes use locally sourced or organic ingredients. From nibbles to a feast, the restaurant’s lively ambience caters to foodies looking for Mediterranean inspired cuisine. GF favorites include lamb meatballs, grilled salmon, skirt steak, sauteed scallops. Bibi’z Restaurant & Lounge, 284 Center Avenue, Westwood, 201-722-8600.

Essex County

The Orange Squirrel

Chef Francesco Palmieri’s current entrees are gluten free and some other dishes can easily be modified to gluten-free upon request. Examples of The Orange Squirrel’s gluten-free menu include their beet and spinach salads, baby octopus stew, salmon tartare, mussels, crescent duck breast, filet mignon and rib-eye steak. The Orange Squirrel, 412 Bloomfield Ave, Bloomfield, 973-337-6421.

Hudson County

Bin 14

Chef Anthony Pino’s Hoboken Italian-American wine bar and small plate restaurant offer a wide range of gluten free items across its menu. Wine is naturally gluten free, so eat and drink-up!

Gluten-free menu items include gluten-free pasta and bruschetta, many of their salads including the sweet potato, arugula, pancetta, gorgonzola, pumpkin seed and maple and sides such as broccolini with toasted garlic and roasted tomatoes. Small plates like the crispy calamari with hot peppers, capers and lemon and the pecorino fries with chili flakes are also gluten free. A few of Bin 14’s gluten-free entrees include grilled lamb chops, graffiti eggplant, peppers, kalamatas, opal basil and prime short ribs, truffle polenta, cipollinis, bordelaise. Bin 14, 1314 Washington Street, Hoboken, 201-963-WINE.

Pilsener Haus & Biergarten

Chef Thomas Ferlesch offers a wonderful assortment of gluten free dishes that can be paired with their gluten-free beer option.

Gluten-free menu items include wood plank steak tartare, raw seasoned beef with cognac, arugula salad with lemon garlic and olive oil dressing, topped with shaved pecorino Romano cheese, fish of the week with rosemary potatoes, tomato fondue, king mushrooms and arugula and their 12 oz. NY strip steak (with garlic herb butter or a green peppercorn cream-sauce), parsley potatoes and arugula salad.

Monmouth County

Cave, A Paleo Eatery

Cave’s entire menu is gluten free, and they use all organic, grass-fed and free-range food items. With specials like Thai curry shredded lamb tacos, snow pea shoots, and avocado tzatziki on coconut tortillas and signature items like their caveman breakfast, their popular “the bison, the duck and the egg” burger, and new pesto zucchini noodles and grass-fed beef bolognese, no one is missing the gluten. Word on the street is that their flourless mocha bacon brownies and chocolate chip cookies are huge fan favorites. Cave, A Paleo Eatery, 515 Sylvania Ave, Avon-by-the-Sea, 732-776-8556.

Morris County

Mama’s & Cafe Baci in Hackettstown has a spectacular gluten-free menu. From appetizers and salads to sandwiches, to their larger gluten-free dinner menu, Mama’s food is not only gluten-free but also delicious! The best gluten-free menu items include pizza, like the gluten-free chicken Sorrento pizza, made with grilled chicken, sun-dried tomatoes, red sauce, pesto and mozzarella, as well as the Bianco pizza, made with white champagne sauce, bruschetta style tomatoes and mozzarella. To complete your dining experience, they have gluten-free desserts like chocolate cake, biscotti, brownies, almond and chocolate chip cookies as well as a delicious “Nutellini Delight” that includes Nutella layered with cannoli cream, whipped cream and chocolate chips. Mama’s & Cafe Baci, 260 Mountain Avenue, Hackettstown, 908-852-2820.

Silver Birch Kitchens in Long Valley is honoring celiac awareness month by going gluten free for an entire week. Menu items like chicken braciole with Boursin cheese, Italian rice and roasted vegetables as well as ramp soup will be featured the first week of May. Silver Birch Kitchens, 16 Schooleys Mountain Road, Long Valley, 908- 876-0160.

Passaic County

La Riviera Trattoria

La Riviera Trattoria

No gluten-free roundup would be complete without mention of La Riviera Trattoria in Clifton. This 30-year-old icon serves up wonderful southern Italian fare, delicately prepared with minimal butter and cream. When owner/chef Carlo’s daughter Maria was diagnosed with celiac several years ago, they made it their mission to replicate Italian favorites in a gluten-free format. The restaurant is extremely sensitive to patron food allergies. A separate menu with two pages of gluten-free offerings is provided upon request and corn-based pasta, from Italy, is incorporated. For bread crumbs, the restaurant uses Schar products. Gluten-free bread is also served upon request, as are desserts. All gluten-free dishes are prepared in separate pans and served on plates that have a brown ring to avoid cross contamination. La Riviera Trattoria, 421-27 Piaget Avenue, Clifton, 973-478-4181. 

Mistral in Princeton: One Year Later

Karin Nastawa Ruffini
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Mistral in Princeton: One Year Later

Opened a year ago in the former home of a local sushi house, Mistral in Princeton is unassuming from the outside. Once inside, diners are invited to take in the scents and sights. From the rustic walls, to the open kitchen and the bevy of small plates being ushered around, the mood is relaxed yet lively. “First and foremost I hope the diners that visit Mistral have a delicious and tasty meal,” said says Chef de Cuisine Ben Nerenhausen. “I also hope that it can be thought provoking and beautiful. Really a touch on all the senses.” Mistral, Princeton, BYO

A last-minute invite from my sister prompted the trip from Hoboken, where we both live. Princeton is our cherished hometown. We spent our childhoods waiting in line for ice cream, running through the halls of the Nassau Inn, laying on the grass in Palmer Square and hanging out on the Princeton University campus when we were much too young to be there. This town was our backyard and yet…a great new restaurant had opened a year before and I hadn’t yet been to visit? Time to fix that.

Since Mistral is a BYO, we picked up an inexpensive bottle of rosé, just a block from the restaurant, at Public Wine & Spirits. We were greeted and seated quickly at a two top, near the back of the small dining room. The placemats double as menus, which is small and filled with shareable plates constructed from local ingredients. Says Nerenhausen, “The small plates format came from [Chef Scott Anderson]. However I easily fell into place with it due to my fine dining background. The smaller more intricate portions were very similar to small plates.” He also notes that his upbringing abroad definitely influenced the eclectic food style as well.

Mistral, Princeton
Pork belly salad

Our wine was opened and in lieu of the usual bread bowl, we crunched on beautiful puffs of rice. Luckily my sister and I have similar tastes so we were able to quickly select a few menu items to share: mini deviled quails’ eggs, pork belly salad, goat cheese cannelloni and the Mistral burger, which is served only at lunch.

Mistral, Princeton
Goat cheese cannelloni

The plates arrived as ready. The deviled quail eggs were fantastic, with an added punch from the pickled jalapeños. We wished for three more orders, but didn’t have too much time to linger on those thoughts, as the pork belly salad arrived shortly after. A beautiful presentation, but it was our least favorite of the dishes. The bitter and spice of the watercress overwhelmed the lightly cured pork belly, even overpowering the robust flavors of the Szechuan vinaigrette. Next to arrive – the goat cheese cannelloni. The cannelloni itself was darker than we expected, but the classic harmony of goat cheese and leeks paired with hearty sips of rosé was an incredible mix. Lastly our burger – requested rare  – arrived. They nailed it. A little homemade ketchup and some sweet potato fries, these Jersey girls were in “we’re too stuffed to move” heaven.

Overall we had a great experience – ever critics, we had a few things we would have changed – yet, neither of us has been nominated as a James Beard semi-finalist for chef of the year either. So we’d like to give credit to Nerenhausen; also executive Chef Scott Anderson, a semi-finalist for rising star chef of the year himself. The two have created a must-see and dine experience, with inventive creations and international flair.

They have also recently completed an outdoor patio, creating more space for hungry diners. What does Chef Nerenhausen recommend? His “favorite dish right now is probably the halibut with ham and shrimp.” They also have plans “to one day add a tasting menu of sorts so one can get an overall experience for one price,” adds Nerenhausen. Looking forward to the warm weather on the new patio and trying the bacon beignets with molasses and creme fraiche that we were simply too stuffed to try!

Mistral Burger Sweet Potato Fries
Sweet potato fries and the Mistral Burger

Mistral
66 Witherspoon Street
Princeton
609-688-8808

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KarinNastawaPhotoKarin 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: Kara Decker

Veronique @ Food & Wine Chickie
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Chef Spotlight: Kara Decker

 

Chef Kara Decker
Chef Kara Decker

Chef Kara Decker joined the Local Roots Group in late 2007. Most recently, she headed the kitchen as Executive Chef at A Toute Heure and now focuses her efforts primarily at 100 Steps as Executive Chef while she continues to oversee the culinary endeavors of the Local Roots Group.

Much lauded in her field, Chef Decker was named a Best Chefs America in its inaugural edition in 2003. Inside Jersey Magazine featured Chef Decker her as one of the top 5 “Hot Chefs” of New Jersey in 2008 and, in 2010 Decker was declared “one to watch” in Celebrity Chefs of New Jersey, by Teresa Politano, and released by Rutgers University Press. Chef Decker has been recognized for her innovative approach to simply delicious food and her committed to the use of local, seasonal sources. A native of Cranford, Kara resides locally with her partner.

JERSEY BITES: What is your earliest food memory?
CHEF KARA DECKER: My grandma’s spaetzle. I can remember my mom, aunts and uncles fighting over it like kids and I couldn’t understand why until years later. It was awesome, way better than mine.

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
No, not really for me. I loved cooking, and my grandfather was a successful chef in Europe and then here in the States. Culinary school just seemed like a good plan, and I had enough confidence that I could do well and be good at it.

 Any interesting stories about where and with whom you started cooking professionally?
Making tête de veau with my first Chef, Michelle Bordeaux, was awesome. Made me realize I learned absolutely nothing at culinary school and I knew that day that I had chosen the correct career path. Who doesn’t want to pick apart a giant calf’s head? He also used to lock me in the walk-in daily and force me to drink baking soda when I wasn’t feeling well!

What is your cooking style?
I guess New American, but I also like to try a bit of everything and experiment—it’s how I teach myself.

What is the greatest opportunity that has come from cooking?
Probably cooking a dinner at the James Beard House.

What is the most memorable meal you’ve had, what did you eat and where was it?
Had some great meals out in Napa, CA, with Andrea and Jim [Carbine], and every April Bloomfield spot.

It’s your last day on earth: what will your final meal be?
Dinner at The Spotted Pig, my favorite spot. Oysters, deviled eggs, gnudi, burrata, and anything pig related, then a grilled burger with blue cheese. That would be my order.

What is the best advice you have to share with young people interested in becoming chefs?
Think long and hard first. Then, forget culinary school. Pick a place and stay there for a while. Cooks these days like to bounce around like idiots to bump up their resumes. You can’t learn that way. Stay at least two years at any restaurant you work at.

If you could choose to be any food item, what would it be?
This is silly! Why would anyone want to be food—the whole point of human evolution is you don’t want to be a food item. Okay, I would be a hot dog from 5 points [the Galloping Hill Grill] in Union, the Complete! Only way to order.

What is the one staple food you always have in your cupboard at home?
You can’t only have one staple—I’ll give you a few:  box of good pasta, san marzano tomatoes, extra virgin olive oil, chicken stock, variety of dried chilis, soy sauce.

What is your beverage of choice?
Non-alcoholic: orange vintage seltzer (has to be Vintage brand). Alcoholic: gin and tonic.

What is your favorite comfort food?
Not a big comfort food fan in the chicken-and-waffles, mac-and-cheese sense. I’d pick a great pork taco, super spicy with lots of cilantro, or really good brick-oven pizza.

What New Jersey restaurant do you enjoy dining at, besides your own?
Arturos in Maplewood, other than that I am in the city to eat.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
My grandparents (they count as one!), Marcella Hazan, and Charles Bukowski.

Are you working on any upcoming projects our readers would be interested in learning about?
No, just concentrating on 100 Steps and A Toute Heure for now!

Kara Decker
Black pepper strozzapreti, black kale, foraged mushroom confit, smoked garlic and sumac creme fraiche, spicy sourdough bread crumbs.

100 Steps 
215 Centennial Avenue
Cranford
908-276-6600

A Toute Heure
232 Centennial Avenue
Cranford
908-276-6600

Cheers,

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.

Recipe: Zucchini Pie

JerseyBites
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Recipe: Zucchini Pie

This recipe was given to me by my friend Mary Ann (mom of Jersey Bites editor Rachel Bozek). It has become a family favorite—and I mean extended family, too. I’ve given out the recipe more than once. Kudos to Mary Ann!

Zucchini Pie

3 cups zucchini, peeled  and diced
1 large onion, chopped
1/2 cup grated Parmesan
1/2 cup grated cheddar
1 cup Bisquick
3 to 4 teaspoons parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup salad oil
4 eggs, beaten

Directions:

  1. Preheat oven to 350°F.
  2. Grease or spray a deep-dish pie plate (or equivalent).
  3. Combine all ingredients except beaten eggs.
  4. Add eggs and mix well.
  5. Bake 35 to 40 minutes in greased pan, until light brown on top.
  6. Let sit 5 to 10 minutes before cutting.

    Zucchini Pie, Kathy Mathieu, Food Sharing Network
    Photo by Chris Mathieu/Food Sharing Network

 

 

kmathieu squareKathy Mathieu is the creator and moderator of the inclusive blog Food Sharing Network and the author of Simply Delicious, a food column published in Taste Magazine in print and online. She started the site when she realized most conversations turned to food. Kathy is also the owner of The Red Wagon Group, a PR and communications firm based in Rutherford. She loves to cook, write and eat, and is thrilled to be part of Jersey Bites!

Hats Off to Westminster Hotel and Strip House

Rachel Bozek
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Hats Off to Westminster Hotel and Strip House
Michael Polese, Westminster Hotel
From left, Westminster Hotel General Manager, Michael Polese; Livingston Area Chamber of Commerce President, Monte Ehrenkranz, of Regal Bank; and Livingston Mayor, Dr. Michael Rieber (Photo courtesy of West Essex Tribune)

Last month, Livingston’s Westminster Hotel and Strip House Restaurant were named the 2014 Businesses of the Year by the Livingston Area Chamber of Commerce. The two businesses (which work hand-in-hand, as the Strip House is located inside the hotel) co-hosted a delightful and delicious awards reception on April 30. I checked in with The Strip House Restaurant’s Executive Chef, Bill Zucosky, and Westminster Hotel’s General Manager, Michael Polese, to find out about the secrets to their success. Oh, and I also had a dinner worth writing home about.

Executive Chef Bill Zucosky has high expectations all around, and his teams deliver. “I, as a chef, demand excellence—and get it—from our purveyors, kitchen team and front of house service team, all in order to ensure a stellar customer experience,” he said. “And the great reviews we’ve gotten over the years—not only from the press but from guests at our hotel and folks in the community—all of these underscore that commitment to excellence we have here at Strip House and Westminster Catering.”

Contributions and support don’t go unnoticed by the surrounding community, and these extra-curricular activities are a big factor in setting the Strip House apart from the pack. Zucosky explained, “We are committed to extending caring hospitality beyond the restaurant and into the community. We also dedicate time and resources such as great food and attentive service to support a positive change for the many causes we see as important, from St. Barnabas and Kessler Institute to Clara Maass Medical Center, and of course the Livingston Rotary.”

Zucosky named the Go Go Bread as his favorite Strip House menu item, describing it as “Cheesy, buttery garlic-ness my mouth adores and waistline despises!” But he also got down to business for the event, creating the following menu:

Four Diamond Cocktail
Peking Duck and Asian Noodle Station, Pigs in a Blanket and Tuna Tartare w/Spiced Wontons

Dinner
Roasted Red and Yellow Baby Beets, Asparagus, Stilton Cheese w/Sherry Vinaigrette
Choice of Filet Mignon or Roasted Atlantic Salmon

Dessert
Spring Spongecake with Strawberries, Cherries and Blueberries.

Spring Spongecake with Strawberries, Cherries and Blueberries, Strip House Livingston
Spring Spongecake with Strawberries, Cherries and Blueberries

Westminster Hotel’s General Manager, Michael Polese, proudly accepted the award for the hotel, and looks forward to the coming months, as some greatly anticipated renovations will get underway later this year. “We are dedicated to Livingston and are re-investing in a multi-million dollar guest room renovation slated to begin in December 2014,” he said. “As leaders in the community, we are excited to unveil our new designs and affirm our commitment to growing our business in our fantastic hometown.”

Polese described the hotel’s range of approaches for supporting not only the local community, but statewide efforts that make a real difference. In addition to offering many local charities stays at the hotel, his team participates in local initiatives like Stuff the Bus, a collection of food, linens and many basic products that supported Ventnor after Hurricane Sandy, and is currently taking place to benefit CHOW (Community Hunger Outreach Warehouse). The hotel has also supported BRIDGES—a local shelter—with linens, blankets, soaps and shampoos—for many years.

Polese proudly described a hotel staffer’s own fairly recent—and incredibly brave—contribution. “In 2013, one of our employees, Nia Mallory, was named Citizen of the Year by the Livingston Police Department because her quick thinking led to an arrest of a car thief during an attempted robbery,” he said.

So what is Polese’s own favorite menu item from Strip House? “Well, I know it’s a steakhouse and I can happily inhale the rib-eye, but I am in love with the tuna tartare,” he said. “I have tried it at many steakhouses, but nothing compares to the absolutely delicious preparation from Chef Bill Zucosky.” We couldn’t have said it better ourselves.

Westminster Hotel
550 West Mount Pleasant Ave.
Livingston
973-533-0600

Strip House Restaurant
550 West Mount Pleasant Ave.
Livingston
973-548-0050

 

Rachel Bozek is a writer and editor based in suburban Essex County. She loves interviewing chefs and restaurateurs—especially the ones who love New Jersey. She grew up in Bergen County, and has lost track of how much time she’s spent on LBI and in the Wildwoods. After graduating from James Madison University, Rachel spent 10 years at Nickelodeon, where she was an editor at Nickelodeon Magazine. Now she does a range of editorial work, including trivia writing for all ages, kid-friendly content, marketing research, and of course, Jersey Bites! Her other areas of focus include coverage of the optical industry and college magazine writing. Through it all, her search for the perfect pancake continues. You can find her on Twitter: @rachelbozek.

Coming Soon! Montclair Food & Wine Festival

Veronique @ Food & Wine Chickie
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Coming Soon! Montclair Food & Wine Festival

The Montclair Food & Wine Festival will be back May 31 through June 2 with new venues, educational seminars and fun for all. Use promo code JerseyBites (case sensitive) for 10% off admission into any session!  

The mission of the Montclair Food & Wine Festival is to promote awareness, education, and appreciation of the culinary arts in Montclair and the surrounding area by gathering chefs, artisans, farmers and wine-makers in a multi-day event offering educational seminars, tastings, demonstrations and lectures.

The fun-filled (and tasty) events include something for everyone, at various price points.

Saturday May 31, 2014: The Grand Tasting at the Montclair Art Museum (3 South Mountain Avenue, Montclair)

Guests will enjoy an evening of varied culinary offerings from many of New Jersey’s finest restaurants and purveyors. Both floors of the Montclair Art Museum, including the galleries, will be open for viewing. Wines and spirits will be presented by Gary’s Wine & Marketplace.

A complete list of participating restaurants and vendors can be found here.

Chef Palmieri, Melody Kettle and Chef Carrino Photo Credit: LifeMosaic Photography
Chef Palmieri, Melody Kettle and Chef Carrino
Photo Credit: LifeMosaic Photography

Sunday, June 1, 2014: Seminar Series at The Commonwealth Club (26 Northview Ave, Montclair).

The seminar series is new to the festival, “The development of the seminar series was a fascinating process. We started with a list of twelve seminar ideas, and, eventually paired them down to four,” said Melody Kettle, president and treasurer of the Montclair Food & Wine Festival.

    • The Pasta Show with Lou and Laura – 11:30 a.m. – 1 p.m.
    • New Jersey Aquaculture: Consider the Oyster + The Clam – 1:15 p.m. – 2:45 p.m.
    • Debunking Myths of Foie Gras with Ariane Daguin  + Ariane Duarte – 3 p.m. – 4:30 p.m.
    • Latin Vegan Tapas with Sally Owens of SO Tasty Vegan & Leaf Vodka – 4 p.m. – 6 p.m. (NOTE: this seminar will take place at Designer Appliances, 208 Bellevue Avenue, Montclair).

Complete seminar details and costs can be found here.

2013 Montclair Food & Wine - Chef Duarte Photo credit: Helga Schaefer Photography
2013 Montclair Food & Wine Festival: Chef Duarte
Photo credit: Helga Schaefer Photography

Monday, June 2, 2014: The Gala Dinner at The Manor, West Orange.

An exclusive night of culinary wizardry by some of the elite chefs of New Jersey.

Curious about the process chefs go through to come up with their dishes, I asked Chef Palmieri, charged with the pasta course, how he came up with the concept of his dish, “I usually create dishes at night while dreaming so I keep a pad and pencil handy,” he said. “As for the Montclair Food and Wine Festival, being handed the pasta course, I thought of a dish I had done once before I opened The Orange Squirrel—zucchini blossom pappardelle, only I’ll add a truffled poached duck egg for that extra luxurious factor. Technique will be a large part of this plate and executing for 200 plus will be challenging but that’s why I do what I do. If I wanted easy, I wouldn’t be doing this.”

MFWF Logo

A six-course custom dining experience, designed and prepared by the following chefs:

Wines will be paired by Sharon Sevrens, proprietor of Montclair’s Amanti Vino.

Complete event details can be found here.

About the Montclair Food & Wine Festival

The Montclair Food & Wine Festival, Inc. was incorporated in September 2011 by a unique group of community volunteers, local chefs, restaurateurs, and industry professionals. As food and wine enthusiasts, our Board of Trustees has designed a two-day event that will recognize, celebrate and share the culinary wealth and diversity of Montclair, while pursuing charitable and educational purposes, including the establishment of a scholarship program geared toward underserved or disadvantaged youth from the Montclair area.

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.

Gluten-Free Recipes

JerseyBites
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Gluten-Free Recipes

As part of Jersey Bites’ continued coverage of Celiac Awareness Month, here are a few gluten-free recipes that are definitely worth checking out. Enjoy!

Egg white vegetable frittata, from Fit Soul and Spice
Egg white vegetable frittata by Christine Florio (Fit Soul and Spice)

Egg White Vegetable Frittata
Recipe by Christine Florio, of Fit Soul and Spice
As someone who strives to maintain a gluten-free diet, I have created many recipes based around the use of fresh fruits, vegetables, and many other celiac free ingredients. Fit Soul and Spice’s Egg White Vegetable Frittata is quick and easy to assemble, delicious for any time of day, and most importantly, gluten-free! This low carb, low calorie recipe is a wonderful healthy alternative meal option. Blasting with a variety of flavors, it’s sure to satisfy just about anyone’s taste buds. For breakfast, lunch, or dinner, this recipe is sure to be a hit. Enjoy!

Ingredients:
12 egg whites
1 large avocado, (halved, pitted, cut into small cubes)
2 sweet potatoes (peeled and cut into large cubes)
1 tablespoon extra virgin olive oil
2 cups mushrooms
1 cup tomatoes
½ cup sweet onions
3 cups spinach
1 teaspoon sea salt
1 tablespoon garlic powder

Note: Pan-fried egg on top was added as garnish, but not needed to complete the recipe.

Directions:
Preheat oven to 350°F.
Crack one dozen eggs and separate whites from yolk. Place egg whites aside in a chilled bowl.
Fill a small-medium sized pot with water and bring to a boil. Add sweet potatoes and boil until soft. A knife should easily poke through them.

While your sweet potatoes boil…
Grease 9-inch pie pan with coconut oil spray (will avoid sticking after baking). Scatter your avocado cubes all over the bottom of pan. They will serve as a creamy base.
In a large sauté pan on med-high temperature, heat extra virgin olive oil.
Once oil is heated, add mushrooms, tomatoes, and sweet onions.
When onions become translucent and softened, add spinach, garlic powder, and sea salt. Continue to sauté all ingredients until spinach is steamed and wilted.
Remove boiled sweet potatoes from pot. Place aside and allow to cool for five minutes.

While your sweet potatoes cool…
Add all sauté pan ingredients to pie pan. Spread evenly among avocado cubes.
Once sweet potatoes are cool enough to handle, cut them into small cubes (about 1 square inch). Spread sweet potato cubes evenly in pie pan among other ingredients.
Add egg whites to your pie pan. Gently adjust ingredients, allowing your egg whites to distribute evenly around your pan, covering ingredients from bottom to top.
Bake for one hour. All ovens are different, so you can test your frittata by sticking a toothpick in and making sure it is clean when removed. This means your eggs have completely baked.
Remove frittata and let cool for about five minutes. Cut into slices, serve and enjoy!

And here are a few more gluten-free recipes, from the blogs of Jersey Bites contributors:

Slow-cooker BBQ beef, Food Sharing Network, Kathy Mathieu
Slow-cooker BBQ beef by Kathy Mathieu (Food Sharing Network)

Slow Cooker BBQ Beef
Submitted by Kathy Mathieu, creator and moderator at Food Sharing Network
Recipe can be on Food Sharing Network.

Gluten-free carrot muffins
Gluten-free carrot muffins by Jennifer Miller (MealDiva)

Gluten-Free Carrot Muffins
Submitted by Jennifer Miller, Hunterdon County.
Recipe can be found on MealDiva.

Gluten-Free Cauliflower “Pizza," Hillary Irwin, Simply Beautiful Mom
Gluten-free cauliflower “pizza” by Hillary Irwin (Simply Beautiful Mom)

Gluten-Free Cauliflower “Pizza”
Submitted by Hillary Irwin
Recipe can be found on Simply Beautiful Mom.

 

Introducing Coeur d’Est

JMalme
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Introducing Coeur d’Est

DSC_0012

A Wine from the Heart of South Jersey

It started with an idea.

Wine makers from New Jersey’s Outer Coastal Plain, designated by the federal government as an American Viticultural Area (AVA) in 2006, needed a signature wine—one that would identify the region and stand out among the sweet, fruity wines so prevalent there. So in the tradition of Bordeaux, France, wine makers created a blend from the finest red grapes that thrive in the warm climate and sandy soil of southern New Jersey.

Coeur d’Est, which translates to heart of the East, is made exclusively from grapes grown in the Outer Coastal Plain. It is a combination of up to five varietals: Cabernet Franc, Merlot, Syrah, Cabernet Sauvignon and Chambourcin, which is the basis for the blend at 25 to 50 percent. According to Larry Sharrott, II, owner and wine maker at Sharrott Winery in Blue Anchor, “Blending allows the wine maker to play and draw out the strengths of the grapes.”

The Chambourcin grapes grown in the area are known for their consistency and high quality. In wine they exhibit a deep ruby color, dry yet fruity flavors, and a bold structure with firm tannins. And it all starts in the vineyard. “After all,” Sharrott adds, “you cannot make good wine from bad grapes.”

DSC_0004Currently the Outer Coastal Plain AVA covers over 2.25 million acres in southeastern New Jersey with more than 20 wineries and commercial vineyards. It boasts a long, warm growing season that is influenced by the maritime effects of the Atlantic Ocean and the Delaware Bay.Well-drained soils and flat lands or low hills make the region perfect for growing many French varietals including Merlot, Cabernet Sauvignon, Petit Verdot, Chardonnay and Viognier.

According to Jim Quarella, owner of Bellview Winery, in Landisville, currently 12 wineries have committed to the Coeur d’Est project, with eight wineries releasing their blends in May 2014. Each of the participating wineries has established its own unique blend using guidelines to assure that the blend includes the varietals in a way that reflects the best of their characteristics when grown in the Outer Coastal Plain AVA. In addition, each of these vintage wines must be rated a Silver Medal or higher by the independent wine group The Beverage Tasting Institute.

At a reception held at Tomasello Winery, in Hammonton, on May 7, the media and fans of the New Jersey wine industry were treated to a taste of the Coeur d’Est blends from participating wineries. Although each one boasted a different blend of grape varietals, guests repeatedly remarked on the quality and consistency of the wines. While guest Harris Freidberg had his favorite, he admitted that “there’s not a bad wine in the bunch!”

And that’s the point. The New Jersey wine industry has had its share of growing pains, trying to turn around a reputation for sweet, cheap wines. With Coeur d’Est, the wine makers of the Outer Coastal Plain have created a new heritage for their region, and a wine that truly reflects the heart and identity of South Jersey.

For more information on Coeur d’Est, please visit www.coeurdest.com.

 Jennifer Malme is a writer based in Vineland, in Cumberland County. She is the author of Down-Home South Jersey, a lifestyle blog about her adventures living in the Garden State, and in addition to being a contributor to Jersey Bites, she contributes to Sharrott Winery blog. Jennifer enjoys reading, cooking and exploring the wineries of New Jersey.

 

Terre à Terre in Carlstadt

Lisa Pisano
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Terre à Terre in Carlstadt


Where Farm and Food Artisans Meet

Smokey lump crab cake with pistachio, pickled fennel bulb, heirloom carrots, ramp aioli
Smokey lump crab cake with pistachio, pickled fennel bulb, heirloom carrots, ramp aioli

Nestled on a corner property of a bustling street in southern Bergen County is a cozy restaurant dedicated to bringing farm-to-table goodness – in the most legitimate of ways – to folks eager to enjoy an authentic, local and seasonal dining experience.

The restaurant is Terre à Terre, in Carlstadt, and the chef/owner is Todd Villani.

Sound familiar?

The names should, considering the ample buzz and well-deserved fanfare they’ve recently received throughout the Bergen County foodie community.

At a press tasting held on Earth Day, fellow bloggers and food journalists were treated to a vibrant culinary journey, resplendent with fresh-picked flavors. We were even able to integrate with a few of the restaurant’s partner network of farmers and artisan food producers, including Anthony Bracco of Bracco Farms and Scott Ketchum and Steve Gonzalez of Brooklyn’s Sfoglini Pasta Shop.

Lamb with lavender and quinoa
Lamb with lavender and quinoa

Part of us hearing from these trusted partners was to underscore Chef Villani’s unwavering commitment to “keeping the small man in business” while also helping shift the fast food paradigm by promoting and preserving sustainable, local food production in the great Garden State.

“Our commitment is to stay as local as possible,” said Villiani. “So our menu not only keeps pace with the changing seasons but our selection of farms and food producers also shift with the seasons.”

Let’s talk about that Spring Menu. Where to begin?

There was the straight-from-the-farm mixed raw beet and beet confit salad, complete with Flint Hill Farm fromage blanc mousse, smoked almonds and baby farm lettuce.  And the smokey lump crab cakes with pistachio, pickled fennel bulb, heirloom carrots and ramp aioli.

But the seconds kept me talking for weeks and weeks.

Sfoglini small-batch pasta with lamb ragu
Sfoglini small-batch pasta with lamb ragu

I’m not partial to lamb. However in Chef Villani’s capable hands, I’m a BIG fan of lamb. And with good reason. His lamb is pure bred – literally – sourced from internationally acclaimed Chef Thomas Keller and Keith Martin’s Elysian Fields Farm hailing from Waynesburg, PA. The lamb, bred and raised under exceptional conditions and fed only natural grains without the use of hormones or growth stimulants, brings a superior quality of meat. And when served scented with lavender in chop form or ground and tossed with Sfoglini small-batch Pasta in a ragu, the lamb is absolutely exceptional. Don’t miss it!

Desserts are prepared on premise with emphasis on house-made classics like crème brulee and bread pudding. In keeping with its commitment to serve “local,” the restaurant also gets its bread from a local artisan bakery (the pretzel rolls were just delightful!).

With the warm weather officially here, diners will have the chance to fully enjoy Terre à Terre’s outdoor garden courtyard. Keep an eye out for the vertical edible garden – a collaboration with the Carlstadt Green Team: a community of volunteers registered with Sustainable New Jersey.

About Terre à Terre
With nearly 50 seats, a private dining area and outdoor garden, the Chef’s Table, which offers a multi-course gourmand tasting menu, Terre à Terre provides dining from Wednesday through Saturday 5:30pm-10:00pm and on Sunday for brunch 11:00am-2:30pm.  In addition to private parties, the restaurant also does catering.

Terre à Terre
312 Hackensack Street
Carlstadt
201-507-0500
Follow them on Facebook and Twitter.

Lisa PisanoLisa Pisano is a Bergen-county based lifestyle blogger, PR/Social Media consultant and content director. Her love and appreciation of food began at an early age, in the kitchen of her Italian-American home, and then extended to a fascination and enjoyment of all things foodie as an adult. Food is very much a central part of Lisa’s personal life — from partaking in culinary vacations and walking tours to dining throughout the NY/NJ Metro Area and developing original recipes. Professionally, she’s worked as the first in-house PR Manager of Manhattan’s Institute of Culinary Education and has provided consulting and content creation to food websites and restaurants.  Lisa brings her passion for food, fashion, family and pop culture to life through her blog,mom a la mode.  Follow Lisa on Twitter @momalamode and onFacebook.com/momalamode.

 

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