Page 127 ⋆ Jersey Bites

Chef Spotlight: Anthony Pucciarello of Cielo

Veronique @ Food & Wine Chickie

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April 9, 2014

Chef Spotlight: Anthony Pucciarello of Cielo

Anthony Pucciarello lives in West Caldwell, a short drive from Cielo, his restaurant in Fairfield. A CIA graduate, Chef Pucciarello also holds a BS in Hotel/Restaurant Management from Fairleigh Dickinson University. After serving as sous chef for Tropicana Resort in Las Vegas, Chef Pucciarello returned to the east coast, where he worked at several top Manhattan restaurants. He returned to New Jersey, and made a name for himself working as executive chef at Papillion in Nutley and Luce in Caldwell before opening Cielo in 2012. We shined our Chef Spotlight on him for the inside story.

JERSEY BITES: What is your earliest food memory? CHEF PUCCIARELLO: It is so cliché for an Italian to say this, but I come from a large family and my grandma’s house in the basement with homemade sopressata hanging everywhere, her making pasta by hand and my grandfather’s wine barrels scattered all over the place.

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment? I lived on a dead-end street in Belleville and my house was always the house that my friends came to, especially on Saturdays. When I was nine, I started by making omelets for all my friends, under my mom’s supervision, of course! I was good at it, so it grew from there. At 10 years old, I started making pizza boxes at a local pizza place for $10 a week and I knew from that point on it was in my blood.

Any interesting stories about where and with whom you started cooking professionally? I was 17 years old eating an Italian hot dog at my friend’s place in Belleville and there was a restaurant next door. The owner walked [up to us] and said, “my cook just walked out. Does anyone here know how to cook?” I said, “I do!” And the rest is history.

What is your cooking style? Northern Italian, comfort food with a twist

What is the most memorable meal you’ve had, what did you eat and where was it? On the Amalfi Coast, I asked the concierge where the locals eat. He sent me to this woman’s house. We sat under a lemon tree and she cooked for me. One thing was better than the next. I remember taking a moment afterward and saying, “If God took me right now, I would have no regrets.” It was a perfect moment.

If today were your last day on earth, what would your final meal be? A veal cutlet sandwich on toasted panelle with long hot Italian peppers, homemade mozzarella, and prosciutto di Parma.

What is the best advice you have to share with young folks interested in becoming chefs? Be passionate, respect the ingredients, work hard and love what you do.

If you could choose to be any food item, what would it be? A Jersey tomato. It is so versatile.

What is the one staple food you always have in your cupboard at home? It’s hard to choose just one: garlic, olive oil, a pound of pasta. I could do wonders with them.

What is your beverage of choice? Hands down, Chopin martini—very dry, three olives, straight up.

What is your favorite comfort food? A big bowl of manestra and beans with neck bones, sausage, pepperoni with crusty bread for sopping up.

What New Jersey restaurant do you enjoy dining at, besides your own? LuNello in Cedar Grove.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why? My Dad, who passed away four years ago. He would be so proud of me accomplishing my goal, which was opening my own restaurant. We enjoyed each other’s company with good food and drink. Mickey Mantle, who loved to party. I would have loved to hang with him just one night and go to a Yankee game the next day. And Jesus, because the fish would always be fresh and we would never run out of bread and wine!

Are you working on any upcoming projects our readers would be interested in learning about? We’ve just launched our new casual Tavern menu, a new cocktail program, and updated our bar menu. We have a gorgeous outdoor patio with a waterfall that will be opening soon for the season. And we have a great dining deal for folks hankering for a taste of the truly traditional: Cielo’s Sunday Gravy Supper. Served 3:00 p.m. to 9:00 p.m., diners can savor a glass of house wine, salad, meatballs, housemade sausage and pasta with Grandma’s Gravy for $21.95.

Cielo Restaurant 168 Passaic Avenue Fairfield 973-808-1414 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.

Free Food Alert! Pollo Campero

Sabrina Szteinbaum

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April 8, 2014

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Celebrate National Empanada Day at Pollo Campero this Tuesday, April 8, with free handmade empanadas!

The Latin chicken restaurant chain is also celebrating its 43rd birthday by inviting guests to its five locations in New Jersey from 10 a.m. to 9:30 p.m. to enjoy one of Latin America’s most popular dishes.

The following is a listing of all Pollo Camperos around the state:

25 South Broad St., Elizabeth
301 Main St., Paterson
301 E. Front St., Plainfield
508 Hamilton Ave., Trenton
6425 Bergenline Ave., West New York

Photos courtesy of Pollo Campero.

Easter Out, Anyone?

JerseyBites

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April 8, 2014

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Put down your apron and put on your Easter bonnet (or don’t) and make a reservation! Here’s a sampling of Easter brunches and dinners happening around the Garden State. Easter 2014 is Sunday, April 20.

Absecon
The Historic Smithville Inn will have an Easter buffet with seatings at 10 a.m., noon, 3 and 5:30 p.m. Price is $33.50 for all seatings and the menu will include waffle, omelet, carving and pasta stations as well as a mashed potato bar. Call (609) 652-7777 for reservations. 1 N. New York Rd., Absecon.

Beach Haven
The Gables 11:30 am – 7:00 pm for a special holiday menu featuring 4 courses, with choice of entrée and a fabulous holiday dessert table $55 per person / View The Menu Here
Children’s Menu Available Reservations Suggested / (609) 492-3553 & Messages will be returned as promptly as possible .

Bernardsville
The Bernard’s Inn will have its Easter buffet from 10 a.m. to 3:30 p.m. and will include Parmesan and herb-crusted chicken, Atlantic halibut, a carving station, seafood display and much more. Dessert includes an ice cream sundae bar. Prices range from $15 for children 2 to 5, $35 for children 6 to 12 and $62 for adults. Take a look at the full menu here. Call (908) 766-0002 for reservations. 27 Mine Brook Rd., Bernardsville.

Carlstadt
Terre à Terre will have a standard a la carte brunch menu on Easter Sunday with specials. Brunch runs from 11 a.m. to 4:30 p.m. Call (201) 507-0500 for reservations. 312 Hackensack St., Carlstadt.

Chatham
Serenade is having Easter brunch from 11:30 to 3. For $69 per person and $35 for children under 10, guests will have access to three courses with tons of options. The full menu can be found here. Call (973) 701-0303 for reservations. 6 Roosevelt Ave., Chatham.

Deptford Township
Filomena Lakeview’s Easter dinner will run from 1 to 7 p.m. and they will be serving their holiday menu. Call (856) 228-4235 for reservations. 1738 Cooper St., Deptford Township.

Edgewater
HAVEN Riverfront Restaurant and Bar will have their Easter Sunday Brunch from 11 a.m. to 3 p.m. The brunch is $40 per person or $50 with the choice of two mimosas, bellinis or Bloody Marys. The brunch will include more than a dozen selections, including Eggs Benedict, Brioche French toast with banana caramel and a carving station, raw bar and dessert station. Call (201) 943-1900 for reservations. 45 River Rd, Edgewater.

Edgewater and Marlton
Fleming’s Prime Steakhouse & Wine Bar brings back its annual three-course Easter Sunday brunch, from 10:30 a.m. to 2 p.m. Guests are invited to enjoy classic brunch favorites for $39.95 per guest ($18.95 for ages 12 and under). In addition, each party will receive a $25 dining card valid for a future visit. Edgewater: (201) 313-9463, 90 The Promenade. Marlton: (856) 988-1351, 500 Route 73 North.

Egg Harbor Township
Renault Winery has three dining options this Easter Sunday, with the first being from 1 to 6 p.m. at Joseph’s Restaurant. That menu will include fresh seafood, hand-trimmed steaks, veal, lamb and Italian pasta. Entrees start at $16. The Renault Special Three Course Easter Dinner, also from 1 to 6, will feature entrees like filet mignon, chicken, lamb and much more. Entrees start at $35. Lastly, the Renault Grand Ballroom Buffet will run from 10 a.m. to 3:30 p.m. and will be a cruise-ship style buffet with seafood, crepes and a carving station. This option costs $31.95 for adults and $14.95 for children. Call (609) 965-2111 for reservations. 72 Bremen Ave., Egg Harbor Township.

Fairfield
Cielo Easter Sunday menu will include mussels, rice balls, filet mignon, meatballs and other signature dishes. Entrees will be served with whipped potatoes and vegetable du jour. Homemade pasta dishes will include Orecchiette with caramelized cauliflower, sweet sausage and northern white beans and olive oil. Seatings take place at 1, 3 and 5:30. Call (973) 808-1414 for reservations. 168 Passaic Ave., Fairfield.

Hamburg
Crystal Springs Resort will have four different brunch options and two dinner options. Brunch will be served from 11 a.m. to 3 p.m. Prices and menus for all of their packages can be found here. Call (855) 977-6473. 1 Wild Turkey Way, Hamburg.

Hampton
The Grand Colonial’s Easter buffet will run from 10:30 a.m. to 4 p.m. and will include a continental breakfast buffet along with a hot buffet, carving station and chocolate fountain for dessert. Prices range from $26.95 for children 5 to 12, $38.95 for seniors and $42.95 for adults. Call (908) 735-7889 for reservations. 86 New Jersey 173, Hampton.

Hoboken
Amanda’s Restaurant will have an Easter buffet from 10:30 a.m. to 2 p.m. which will be $34 per person, plus tax and gratuity. Their Easter dinner will run from 3:30 to 6 p.m., and will feature entrees such as grilled salmon with spinach puree, roasted leg of lamb with mint-currant infused cous cous, and much more. Dinner is $49 per person. Both events are half-price for children. Call (201) 798-0101 for reservations. 908 Washington St., Hoboken.

Kenilworth
Red Knot at Galloping Hill’s Easter brunch will feature traditional favorites including Eggs Benedict and stuffed French toast along with La Caja China roasted Leg of Lamb and Turkey. The brunch is $33 per person and $15 for children 12 and under, plus tax and gratuity. Call (908) 241-2211 for reservations. 3 Golf Dr., Kenilworth.

Jersey City
Maritime Parc’s Easter Sunday hours are from 11 a.m. to 4:30 p.m. They brunch will feature an assortment of sweet and savory options from buttermilk pancakes to homemade granola to natural, grass-fed steak and eggs, burgers, salads and lobster mac ‘n cheese. Call (201) 413-0050 for reservations. 84 Audrey Zapp Dr., Jersey City.

Montclair
Escape Montclair is hosting a 3-course Easter brunch complete with French toast, foie gras, BBQ and friend chicken, omelets and more. The restaurant will open its’ door at 11 a.m. and close at 3 p.m. with the last reservation taken at 2:30. Brunch is $28 per person. Call (973) 744-0712 for reservations. 345 Bloomfield Ave., Montclair.

Morristown
Blue Morel’s 3 course, prixe fixe menu, will include spring-inspired dishes like whole lobster Cobb salad and free range lamb sirloin. Signature dishes like their chili-cinnamon glazed Chilean sea bass, will be served. The meal will run from noon to 9 p.m., and will be $59 for adults and $29 for children under 11. Call (973) 451-2619 for reservations. 2 Whippany Rd., Morristown.

New Brunswick
The Frog and the Peach will have their Easter dinner from noon to 7 p.m., with a menu including lobster bisque, pastrami cured salmon, mahi mahi, Colorado lamb loin and much more. The three-course, prixe fixe menu is $65 per person and $16 for children 12 and under. Call (732) 846-3216 for reservations. 29 Dennis St., New Brunswick.

Paramus
Chakra Restaurant is celebrating Easter with a three-course prixe-fixe menu for $34 per person. The menu will include Maibock pork tenderloin, smoked lamb, and for dessert, warm chocolate brioche bread pudding and carrot-walnut cake. They will be open from noon to 5 p.m. Call (201) 556-1530. 144 W State Route 4, Paramus.

Princeton
Agricola will host their Easter brunch/dinner from 10 a.m. to 3 p.m. Their menu will include lemon meringue pie and raspberry Linzer torte for dessert. Cost is $35 for adults and $15 for children 12 and under. Call (609) 921-2798 for reservations. 11 Witherspoon St., Princeton.

Vineland
Merighi’s Savoy Inn will have their Easter dinner buffet from noon to 6 p.m. The event will include an antipasta and salad bar, carving station, Italian pasta station and more. Adults are $26.95 and children 3 and under are free. A children’s buffet for ages 10 and under is available for $13.95. Call (856) 691-8051 for reservations. 4940 Landis Ave., Vineland.

Vorhees
The Mansion on Main Street will hold their Easter brunch from 10:30 a.m. to 4 p.m. and will include the Mansion’s famous French toast, a variety of fresh pasta and assorted seafood, along with an Easter egg hunt and photos with the Easter bunny. Brunch is $38.95 for adults, $35.95 for senior citizens and $12.95 for children ages 4 to 10, plus tax and gratuity. Call (856) 751-1717 for reservations. 3000 Main St., Voorhees.

Vegan Indian Cooking at Heirloom Kitchen

Melissa Baratta

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April 7, 2014

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Vegan Indian Cooking at Heirloom Kitchen

Heirloom Kitchen in Old Bridge is a quaint kitchenware shop and culinary center run by mother and daughter team Judy Rosenblum and Neilly Robinson. The shop is lovely and filled with gadgets and wish list items for every cook, but part of Heirloom Kitchen’s attraction is its unique cooking classes, which take place in an immaculate and well-appointed in-store kitchen.

Heirloom Kitchen offers a variety of class options from hands-on pizza and Italian food, to Spanish tapas and easy Chinese, to gluten free and vegan, to French macaroons and donuts. The HK team focuses on putting together classes with different kinds of cuisines, bringing in chefs from New York to Philadelphia. Though comfort food classes tend to be most popular, there really is something for everyone. I had the pleasure of attending a vegan Indian class, taught by Alexa Weitzman of Sustainable Pantry. Upon arrival we were greeted with a homemade coconut mango lassi and a booklet of recipes that we would be making—all of which sounded delicious.

Indian food can seem daunting to make at home, but the class took much of the mystery out of the cuisine and also offered many healthy options filled with vegetables, rices, freshly cracked coconuts and of course, an abundance of spices. Our menu included the following:

Saag tofu (Seen typically as Saag Paneer, or spinach and cheese)
Bombay rice salad
Vegan chai masala
Indian cauliflower, potatoes and peas
Indian coconut-cardamom spiced sweets

The chef split us into groups of three so we could each focus on one dish from start to finish. That helped us really get hands-on with chopping, mixing, spice-smelling and sautéing, rather than only getting to roll up our sleeves for one task here or there. The staff was incredibly attentive and made the students feel comfortable throughout the class, walking around offering tips and answering questions, or swooping in with an extra knife or saucepan when one was needed. The owner, Neilly, mentioned that they try to read the mood of the class and make adjustments as necessary—some people are there to really get hands-on and learn a new technique, while others are there to do something fun with friends and prefer to socialize and sip on wine while they cook. Either way, the team will make changes on the fly to suit the group. Neilly said that ultimately, “We want you to feel comfortable, like you’re in your own home.”

After each class, the group enjoys the fruits of their labor with a complimentary glass of local red or white wine at the kitchen’s communal table, which is simultaneously rustic and elegant. The class in itself was fun, but leisurely eating our culinary creations while chatting and sipping wine was the best part. The crowd was sociable and the food was delicious. Check out the sample recipe below to try the Saag Tofu in your own kitchen. Click here to check out their list of upcoming classes and see if there’s one for you.

Also follow Heirloom Kitchen on social media for updates and food inspiration: Facebook, Twitter, Instagram, Pinterest.

Saag (Spinach) Tofu

By Alexa Weitzman of Sustainable Pantry

Serves 6

Ingredients:
1 block extra firm tofu, cubed and dried with a towel
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoon coconut oil
1 onion, sliced
2 garlic cloves, minced
1 tablespoon freshly grated ginger
3 bags baby spinach, rinsed and spun dry
1 poblano pepper, diced (optional)
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin
1/4 cup coconut milk
1/4 cup water

Directions:
1. In a small bowl, combine curry powder and 1/2 teaspoon salt. Toss cubed tofu in spice mixture.
2. Heat 1 tablespoon coconut oil over medium-high heat and add the tofu. Leave the tofu in the pan without disturbing it so the tofu sears. After four to five minutes, turn the tofu to a non-seared side, and continue cooking this way until most of the sides are golden-brown. Add more coconut oil if necessary. This step will take about 15 minutes, and shouldn’t be rushed. When cooked, remove tofu to a plate and wipe out pan.
3. Heat another tablespoon of coconut oil over medium-high heat, and add the sliced onions (and poblano pepper if using), and cook until soft and translucent.
4. Add fenugreek and cumin, stirring for a minute or so until the spices are fragrant but not burned.
5. Add spinach, water, garlic and ginger, and cover the pan for two minutes to allow the spinach to steam.
6. Remove cover, and toss everything together. Add 1/4 cup coconut milk and stir to combine. Season with a pinch of salt.
7. Transfer spinach to a platter, top with tofu, and serve with Basmati rice.

For a look at Jersey Bites’ previous coverage of Heirloom Kitchen, click here.

Melissa Baratta has been cooking and exploring the restaurant scene since the age of 12 when she first discovered the Food Network. Originally from Vermont, she is passionate about healthy and sustainable living, and loves to experience new flavors from around the world. She is a pescetarian with a love of fresh seafood, but is married to a full-blown omnivore, so her recipes range from unique salads, homemade pastas and grain dishes to grilled fish and curried chicken. She lives in Ocean County with her husband and young son, and when she’s not working at her Manhattan-based PR agency, she can be found cooking, gardening, and checking out local eateries. Melissa blogs about food and healthy living at www.SomeSugarAdded.com.

Recap: Giants of Generosity Wine & Food Event

Bergen County

Karin Nastawa Ruffini

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April 6, 2014

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Recap: Giants of Generosity Wine & Food Event

Giants of Generosity founder, CEO and Executive Director D. Jane Chagaris Albanese, not only knows how to serve those in need in her community, she knows how to entertain the community, too: with an unprecedented two-day food and wine show to benefit Giants of Generosity as well as other local charities.

Giants of Generosity is a charitable organization, helping people in New Jersey communities who are experiencing critical, life-altering situations and have nowhere else to turn. Through charitable giving, sponsors and events like the Celebrity Food & Wine show, Giants of Generosity raises funding for local residents in need.

The Celebrity Food & Wine show was the organization’s first of its kind and produced an impressive showing during its two-day span about a month ago at the Clinton Inn, in Tenafly. Unlike many events that tote “celebrity” status, this event really was star-studded, including a chef showcase by Maneet Chauhan, currently a judge on the Food Network’s show Chopped. Chef Guy Mitchell, a White House executive chef, entertained the crowd during a cook-off between two local culinary students, and his anecdote about a ‘pantless’ world leader requesting cookies in the middle of the night was included, free of charge. Both donated their time to help this worthy cause, along with ABC’s Ken Rosato and co-author of cookbook Flavors of My World, Doug Singer.

In the ballroom below the celebrity showcase, patrons were treated to an impressive showing from local restaurants, sweet shops, caterers and a sampling of wines from around the world. The line for the fried cheese, served by Axia Taverna, snaked through half of the room. Empanadas, ice cream, cupcakes, tacos, pulled pork sliders, risotto, music and more delighted charity supporters.

Albanese spoke before the celebrity showcase started, thanking attendees for their support and reminding them why their financial support is so important. Giants of Generosity helps all kinds of local community members in need – from accidents, to lost jobs to devastating medical diagnoses and fires. Albanese is the local on the street that other large charities call to get aid quickly to those in need. She told me of a woman whose house had just burned down. Within the hour Albanese was able to visit the fire victim, who had nothing more than the clothes on her back, at a nearby hotel and provide funding to her to start rebuilding her life. She credits her ability to react quickly to the generosity of the community, allowing her to create emergency funds for those who can’t wait months to receive donations from larger charities and organizations. Says Albanese, “When a crisis presents itself, I’m proud and privileged to say that I get the job done. I do my best to care for the people in need, and I follow their progress.”

Albanese is always looking for volunteers – a qualified CPA out there? She’d like to chat with you. Grant writers, yes you, too. And general volunteers for other weeknight and weekend events, your hands are needed.

Other organizations benefiting from the two-day event include National Multiple Sclerosis Society (NJ Metro Chapter), Our Lady of Mt. Carmel Church of Tenafly, the Office of Concern Food Bank of Englewood, Youth Consultation Service of Hackensack and SMA Fathers (Society of African Missions) of Tenafly.

Stay tuned for a delicious recipe from Chef Chauhan that is not to be missed—coming soon on Jersey Bites!

Giants of Generosity:
Contact Jane Albanese
Website
Facebook
Twitter

Karin Nastawa grew up in the great Garden State, leaving only briefly to attend college in Philadelphia, where she developed a love for all things cheese steaks. 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.

A Farm-to-Table Feast for Good at Langosta Lounge

Melissa Beveridge

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April 5, 2014

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A Farm-to-Table Feast for Good at Langosta Lounge

Marilyn Schlossbach, chef and owner of New Jersey’s “vacation fare” themed Langosta Lounge, has been cooking up a storm in the kitchen and now for the public. Every month, people who are looking to wine and dine while learning from the master herself can experience “Cooking with Marilyn” held at Langosta Lounge in Asbury Park. Each cooking demonstration features seven different tasting dishes, paired wines or spirits. If that doesn’t whet your appetite, let’s try your heartstrings. Each event also raises funds for a local charity. Total win-win.

I had the opportunity to attend March’s “Farm-to-Table Spring Fare” segment where we sampled seven courses that were paired with wine samplings from R&R (with a specialty tequila cocktail from Langosta’s very own bar manager.) In true Marilyn form, a portion of the proceeds benefited the evening’s charity beneficiary, the Purr’ n Pooch Foundation for Animals. It was the perfect combination for a food and dog lover!

The evening started off with a very large cheese course from Ocean Grove’s Cheese on Main. Owner and cheese guru Susan Morris presented three different cheeses including a Saint Angel triple cream cheese that resembled a very, very creamy brie, a French Bethnal goat’s milk cheese, and a hard Swiss raw milk blend of cow and goat cheese. They were paired with an apple cranberry chutney and nutbread. By the time I remembered to take a picture, the plate was half empty! The cheeses were paired with a crisp Pavi Pinot Grigio from California.

As we ate our way through the cheese course, Marilyn joined the party to show us how to cook her first dish, a fiddlehead spring pea risotto featuring meyer lemon, black garlic, and mascarpone cheese. Cooking with her LeCreuset in front of the audience on a small burner, Marilyn walked us through the recipe, sharing that you should “always cook with the wine that you’re drinking.” The risotto was extra creamy thanks to the mascarpone cream, while the fiddleheads were perfectly crunchy, a really nice contrast. (It’s hard to get someone to actually like a fiddlehead in my opinion, and Marilyn succeeded).

On to the next course! A perfectly (not) cooked steak tar tar featuring garlic skapes, white soy, and the best caper berries I’ve ever had in my life. They were roasted in sea salt, making them crunchy outside and so tasty on the inside. If I had a choice, I would have had an entire plate of them. Next up was my favorite dish, seared scallops with farro, a rainbow chard salad, fried sunchokes. The scallops were perfectly cooked, firm on the outside, soft on the inside, and were finished with a tart glaze.

As if we weren’t full enough, out came a tagliatelle with braised duck, ramps, and yellow and blue foot mushrooms. Despite the duck’s natural fattiness, the dish was really light and would definitely be on my table in the middle of spring.

The final entrée course featured tacos three ways: Gambas de ajillo (shrimp and garlic), fava bean, garlic, kale and manchego; and my favorite, a fried avocado, braised short rib with onion marmalade. (Side note: If you haven’t fried an avocado yet, you’re missing out.) Pair that with the succulent short rib and the sweet onions and you’ve got a home run for the taste buds. The tacos were paired with a tequila cocktail featuring sorrel liquor, pineapple juice, lime and simple syrup with a cinnamon sugar rim. It was light and refreshing with a hibiscus flavor element. The evening culminated with a delicious dessert platter from Marilyn’s friends, Leslie and Beth, featuring lemon verbena shortbread.

I left feeling like I had eaten my way through spring (I think that’s what Marilyn was going for). And at $65 per person, it’s a fun night to experience great food, delicious cocktails, and personal cooking tips from a local chef who knows her way around the kitchen. Not only did you receive notes about cooking, but the guys from R&R provided some excellent information for choosing wines for various plates. If that’s not reason enough, you’re giving back to the community!

The next “Cooking with Marilyn” is on April 22 and will feature the theme “Sustainable Fish, Foul, Oysters and Veggies” in honor of Earth Day. A portion of the proceeds will go to the American Littoral Society.

If you’re interested in any of the recipes or would like to attend the next class, visit www.MarilynSchlossbach.com and bring spring into your kitchen!

Langosta Lounge
1000 Ocean Ave.
Asbury Park
732-455-3275

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

“Hey Bartender:” Drinks and a Movie, Anyone?

Sabrina Szteinbaum

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April 4, 2014

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“Hey Bartender:” Drinks and a Movie, Anyone?

“The bar is the biggest stage in the world and your audience changes every night.” — Hey Bartender

On Sunday, April 13, the State Theatre in New Brunswick will screen award-winning documentary, Hey Bartender, focusing on the role of the bartender and the cocktail in American culture.

The movie follows the lives of two individuals with big dreams of bartending, highlighting their failures and successes as they work to achieve their dreams.

Local bars such as Stage Left and The Frog and the Peach will take part in the event, competing in a cocktail competition judged by the director of the documentary, Doug Tirola, among other distinguished judges. The competition, beginning at 3 p.m., will segue into the movie from 4:30 to 6:15.

For $25, guests (21+) will have access to the competition and the movie, and will have the opportunity to sample four William Grant & Sons specialty Hey Bartender cocktails during the movie. Admission to just the movie is $10.

Sabrina Szteinbaum attends Rutgers University and majors in Journalism & Media Studies, but those are just the basics! She is a Jersey-born, city-loving foodie who can be found running around New York City in search of the best cupcake, cookie, or piece of cake to feature on her baking blog. Sabrina has been baking since age 12, and has been documenting her confections at The Sugarcoated Life since August 2012. At Rutgers, Sabrina works as a correspondent for The Daily Targum. Her love of journalism has landed her the roles of newscaster and assistant news director on WRSU, one of Rutgers’ radio stations.

Battle of the NJ Sous Chefs: The Winners!

Veronique @ Food & Wine Chickie

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April 3, 2014

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Battle of the NJ Sous Chefs: The Winners!

From left: Tim Monday (Sous Chef at Giovanni’s Bistro), Susan Ungaro (James Beard Foundation President), Chef David Bouley, Eric Levin (NJ Monthly), and Ricardo Franco (Sous Chef at Chakra) Photo credit: Geoff Mottram — From left: Tim Monday (Sous Chef at Giovanni’s Bistro), Susan Ungaro (James Beard Foundation President), Chef David Bouley, Eric Levin (NJ Monthly), and Ricardo Franco (Sous Chef at Chakra)
Photo credit: Geoff Mottram

The Crystal Springs New Jersey Wine & Food Festival recently wrapped up and the results of the sold-out Battle of the NJ Sous Chefs are in. The competition was designed to showcase the contributions of some of the best, most dedicated sous chefs who cook long hours on the line.

Best Pairing Winner - Short Rib Photo credit: Geoff Mottram — Best Pairing Winner – Short Rib
Photo credit: Geoff Mottram

The judging panel for the event included Guest of Honor Chef David Bouley, New Jersey Monthly Senior Editor Eric Levin and James Beard Foundation President Susan Ungaro. The six sous chefs who participated each created a dish that was paired with a wine from Decoy Wines. The panel of judges chose the best pairing and the audience selected the best overall dish.

And the winners were:

Best Pairing: Ricardo Franco of Chakra Restaurant for his cacao-crusted, 40-hour short rib of beef with parsnip purée and truffled celery salad

Duck Confit - Audience Favorite Photo credit: Geoff Mottram — Duck Confit – Audience Favorite
Photo credit: Geoff Mottram

The Audience Favorite: Tim Monday of Giovanni’s Bistro for his confit duck with smoked chunky almond butter, sour cherry purée, celery and micro arugula salad, and champagne vinaigrette.

The sous chef contestants were:

Ricardo Franco (Chakra)

Kenny West (Pig & Prince)

Tim Monday (Giovanni’s Bistro)

Juan Pablo Guarda (Morris Tap & Grill)

Dean Orr (Drew’s Bayshore Bistro)

Max Mraz (Crystal Springs)

To keep up with plans for the 2015 event, sign up to receive Crystal Springs’ newsletters at http://www.njwinefoodfest.com. If you limit the number of upscale food and wine events you attend during the year, this one is not to be missed.

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.

NJ Craft Beer’s Libation Collaboration

Peter Culos

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April 3, 2014

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New Jersey Craft Beer has been one of the biggest advocates for better beer here in the Garden State since 2010. Their latest project puts an exclamation point on the diversity that makes New Jersey one of the most interesting places to live on the planet. We have a dizzying array of cultures and ethnicities. We have beaches. We have mountains. We have business people and fishermen. Farmers, too. It’s about time someone celebrated all of that variety with a beer.

Obviously, more than a single brewery would be needed. Even more than two or three. New Jersey Craft was the hub that pulled together no fewer than seven brewing spokes to create diversity in a bottle. They also connected a yeast producer and a home-brew supply company to complete the collaboration. Here’s the lineup:

Harvest Moon – New Brunswick

Flounder Brewing Co. – Hillsborough

Bolero Snort Brewery – Ridgefield Park

Tuckahoe Brewing Co. – Oceanview

Uno’s Chicago Grill & Brewery – Metuchen

Spellbound Brewing – Mount Holly

Departed Soles Brewing Co. – In planning

East Coast Yeast – Various retailers

love2brew – North Brunswick

Now you’re wondering, “What did this brewing army come up with?” Beer has been described as the ultimate social lubricant, and to that end, New Jersey Craft Beer has been tight-lipped about what they actually brewed. They want you to step away from the computer, attend an event and taste the beer. You might even end up having a conversation with someone you just met. Cool!

You can enjoy the NJCB Collaboration beer responsibly at the following events:

April 4 and 5: The Atlantic City Beer and Music Festival
April 10: The NJCB Collaboration #0001 release party at Harvest Moon Brewery & Cafe in New Brunswick

Peter Culos is the editor of “Beer Bites,” Jersey Bites’ coverage of breweries, bars and good beer in the Garden State. A graphic designer by day, and a lifelong New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.

Foodie Things to Do This Weekend and Beyond

Events

JerseyBites

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April 3, 2014

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

THIS WEEKEND:

April 4 and 5: Attend The Celebration of the Suds at the Atlantic City Beer and Music Festival. More than 100 different breweries from around the corner and across the country will showcase their unique libations. The focus of the Atlantic City Beer and Music Festival is the promotion of craft beers and the brewers who create them. This event is the perfect opportunity for beer aficionados, beer lovers and the casual beer drinker to speak to company representatives and brewers responsible for some of their favorite brews. Click here to buy tickets for $55. Atlantic City Convention Center, 1 Miss America Way, Atlantic City.

April 4 to 14: Enjoy three-course meals at many Jersey Shore restaurants during Jersey Shore Restaurant Week. Prices will be fixed at $20.14 or $30.14 per person. Click here for a list of participating restaurants.

April 5: Grow it Green, a Morristown-based non-profit that aims to build community through projects centered around food, education and outdoor spaces, is hosting “Diamonds for Kale”—its 2nd annual fundraising gala. The gala, which will take place from 7 to 10 p.m., will offer dancing, fine wine, beer, signature drinks and artisan appetizers from Chef Thomas Donohoe of End of Elm. Tickets are $125 and are available here. The Kellogg Club, 25 Colles Avenue, Morristown.

April 5 and 6: Le Baker’s Dozen’s own Therese, will be baking her signature blueberry muffins and scones at the Montclair location of Williams-Sonoma from 1 to 4 p.m. on Saturday, so stop by to check it out. Then come back on Sunday to see Chef Francesco Palmieri of The Orange Squirrel from 1 p.m. to 3 p.m. for a demonstration and book signing with EAT INK author Birk O’Halloran. Chef Francesco is a featured Chef in this new book about chefs, recipes and tattoos. Williams Sonoma, 630 Valley Rd, Montclair, 973-783-1799.

AND BEYOND:

April 7: The New Jersey Restaurant Association is hosting The Restaurant Operator’s Conference, featuring the Top New Chef competition along with other events such as a blind wine tasting by Master of Wine Patrick Farrell and the 4th Annual Mixologist Competition. This event will take place from 12 to 4:30 p.m. and those who wish to attend can register here. Pines Manor, 2085 Lincoln Hwy, Edison.

April 7: New Jersey Chamber of Commerce is hosting the 14th Annual Savor Food & Wine Experience. Guests can sample a variety of food from more than 30 top area restaurants, enjoy live music from Michael Roselli, receive free astrological readings into their future and much more, including massages and makeup giveaways. The cocktail hour begins at 5, and the festival runs until 8:30 p.m. Tickets are $50 per person. Preakness Hills Country Club, 1050 Ratzer Road, Wayne, 973-470-9300.

April 9: Experience an Evening in Venice at Sea Oaks Country Club in Little Egg Harbor for this year’s Taste of Southern Ocean County Hunger Relief Dinner. Hors d’oeuvres will be served at 5:30 p.m., and the dinner starts at 6:15. The cost for the evening is $125 per person adn the proceeds help benefit local food banks. Sea Oaks Country Club, 90 Golf View Drive, Little Egg Harbor, 609-494-7211.

April 12: For $50 guests can enjoy a screening of Tampopo in addition to a Sake and wine/beer tasting with starters. Doors will open at 5 p.m. and the screening will start at 6. For tickets, call 856-453-8130 or 973-864-4001. Little Mama’s Cafe, 20 West Commerce Street, Bridgeton.

April 13 to 18: Make your reservations for Bordentown’s Restaurant Week. Sample the fine eateries of Restaurant Row, all for a fixed price of $19.95 to $29.95. Click here for a list of participating restaurants and to make reservations.

April 19: Come to the Jack DiSalvo Charity Baseball Game at 2 p.m. to help raise money for a scholarship fund for New Jersey student athletes who demonstrate strong athletic abilities as well as academic excellence and are fueled by the motivation and determination to succeed. The game is open to the public and with a donation of any amount, participants will receive two free tickets with a meal voucher (Suggested Donation: $25). Celebrity Chef Anton Testino of Hell’s Kitchen will be preparing a special Ball Park Style menu and will also be at the game taking photos and signing autographs. Tickets can be purchased here. 160 Parmelee Ave., Hawthorne.

May 10: Pay a visit to America’s Grow-a-Row’s Farm-to-Fork Fundraiser from 5 to 10:30 p.m. at the Life Camp in Pottersville. Former Governor Christine Todd Whitman will make an appearance as the guest speaker. This unique fundraiser features local food artisans, a farm-fresh dinner and fine auctions. To participate or attend, visit americasgrowarow.org. LifeCamp, 67 McCann Mill Road, Pottersville.

Laura Vitale: In TODAY’s Kitchen

Kerry Brown

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April 2, 2014

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Laura Vitale, TODAY, Jersey Bites — Laura Vitale, host of *Laura in the Kitchen* (photo courtesy of NBC’s *TODAY*)

Minotola’s Laura Vitale Cooks it Up on NBC’s TODAY.

Within a year of uploading her first cooking demonstration video to YouTube, Laura Vitale of Minotola had already made her mark. Her interactive show, Laura in the Kitchen, quickly sprouted a wide audience of hungry fans eager to devour each new episode.

Recently Vitale kicked off a multi-platform kitchen series for Today, NBC’s weekly morning television show. She was one of seven self-made cooks with strong Internet presence to be featured on the series last week. Each day, Fre sh Cooks Live: TODAY’s Spring Cookalong featured 30-minute cooking demonstrations broadcast live on Today via a picture-in-picture format and streamed simultaneously on today.com.

Vitale started cooking at the age of 12 when she moved to the United States from Italy. “I moved here unexpectedly and was feeling disconnected,” she said. “Food made me feel more connected to family back home.” She also worked in her father’s restaurant so had plenty of opportunities to learn recipes and sharpen cooking skills.

“When I expressed a desire to write a cookbook, my husband said, ‘Who will buy it besides your family and friends? Nobody knows about you,’” she said. “But he knew I had this passion and knew I loved to cook for people and in front of people,” she said. “It was his idea for me to make videos for YouTube to try and build an audience”

In 2010, Vitale was newly married and renovating a home. “We had this huge basement so we turned it into a studio kitchen,” she said. The couple had no prior broadcast experience and they produce the show independently. “We saw that a lot of YouTube content was not just entertainment, it was useful,” she said. “YouTube was becoming a utility channel. People tune in to learn new skills. As YouTube grew, my channel grew.”

2D274905412161-risotto-primavera.blocks_desktop_large — Laura’s risotto primavera (photo courtesy of NBC’s *TODAY*)

Vitale says she’s thrilled to teach people how to get into the kitchen. “I’ve never made an apology for not being trained.,” she said. “No school can teach someone how to have passion.” Within a year, Laura in the Kitchen had a half million views. The show’s current subscriber base is over a million.

Recipes vary among different types of international cuisines and basic everyday dishes. “Italian [food] is the core of who I am but I appreciate different cuisines,” she said. “I want the channel to offer something for everyone inspired by fresh ingredients.”

When asked to talk about what being a Jersey Girl means to her, Vitale practically gushes. “There is such a misconception about what New Jersey is,” she said. “To me New Jersey means amazing seafood, gorgeous produce and beautiful beaches. I’m so close to New York City and Philadelphia but get to enjoy a side of NJ that many people don’t see. I can drive down the road and smell fields of cilantro. It reminds me, in some ways, of growing up in Italy.” Vitale said it is part of her mission to show her audience how great New Jersey really is. Looks like she’s off to a strong start.

Kerry Brown Jersey Bites Regional Editor for Burlington County, is a freelance writer who reports on local happenings in education, food, business, features and the arts for several media outlets including South Jersey Local News and Newsworks. At home she enjoys sharing simple but flavor-packed meals, especially from the grill, with her family and friends. Dessert has never been her calling but she recently discovered what could be a signature dish: Meyer lemon icebox pie. When out and about, she’s happy to find herself seated at the bar in some rustic and cozy tavern featuring craft food, craft beer, an amazing selection of wine by the glass and live music.

A Toute Heure in Cranford: Your Grilled-Cheese HQ

MStavrou

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April 1, 2014

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A Toute Heure in Cranford: Your Grilled-Cheese HQ

In honor of April being National Grilled Cheese Month, A Toute Heure’s Sous Chef Kelly Zavala took the time to let me know about some of her favorite grilled-cheese sandwich combinations, as well as the secrets to the perfect grilled cheese sandwich.

When asked what ingredients she adds to her grilled cheeses, Chef Zavala ticked off some of her favorites: bacon, jam, fruit, pulled pork, vegetables, and fresh herbs. Some of the flavor combinations Chef Zavala has put out at A Toute Heure include jalapeño jam with bacon and cheddar; corned beef, cabbage and Swiss for St. Patrick’s Day; pears, beet pesto and brie; and ramp jam, bacon and cheddar. Are you inspired yet?

A Toute Heure, National Grilled Cheese Month — Brie, bacon, provolone with lemon butter grilled cheese (photo courtesy of Kelly Zavala)

Like any sandwich, a grilled cheese starts with the bread. Chef Zavala recommends using a hearty white bread as that will brown up nicely. The next step—butter—is no surprise. Lots and lots of butter. When she makes a grilled cheese at home Chef Zavala’s six-year-old daughter is in charge of smearing the bread with softened butter. Once the bread is buttered, then you can really let your creativity shine. The choice of cheese is one that people can tailor to their tastes. Chef Zavala’s favorite cheeses are ones that will give you the perfect melty consistency, like brie and provolone, while goat cheese is also very popular at the restaurant.

Once you’ve decided on your fillings and the sandwich is assembled, place the buttered side down in a cast-iron pan on medium heat. When the bread turns golden brown, flip the sandwich and pop it in a 350°F oven for three to five minutes. Cooking it in the oven will help the cheese melt and give you the ooey-gooey consistency that great grilled-cheese sandwiches are known for.

A Toute Heure
232 Centennial Ave.
Cranford
908-276-6600

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.