Oh what an event! The New Jersey Wine & Food Festival took place last weekend at beautiful Crystal Springs.The three-day event was a celebration of the world’s best wines and renowned national and local chefs, benefiting the James Beard Foundation. The weekend’s events were designed to allow foodies and wine aficionados to meet and mingle with chefs, winemakers and like-minded guests.
Charcuterie Room by Fossil Farms (photo by Eat with Dan)
While there were informative, fun events Saturday afternoon that featured a mixology session with amazing cocktails by mixologist extraordinaire Christopher James, an upscale wine vertical tasting of Ornellaia and a session on bubbly pairing with BBQ, for most folks, the main event of the weekend is the Grand Tasting on Saturday evening.
The event isn’t inexpensive at $125 a person, but considering what dining at just one of these fabulous restaurants can cost, including wine, it’s a bargain.
While most of the food was outstanding, some of our favorites included the following:
Agricola – Fossil Farms roasted pork belly, Great Road Farms kimchi, Terhune Orchard Stayman– Winesap apples
Escape – pea purée, bacon jam, ramp maple pistou, “petals and crumbs”
The Orange Squirrel – Buffalo duck confit Milanese, pickled carrot and celery threads, Maytag panna cotta
Maritime Parc – ditalini and duck gratin, bourbon béchamel, dried berries
Ninety Acres – rabbit rillettes with spiced foie gras, pickled cherries
VB3 – house-made wild boar sausage, Tuscan-style white beans, cherry peppers, kale
Maritime Parc ditalini (photo by Eat with Dan)
Okay, I could go on about all the delicious dishes but you get the idea. Pork belly and Veuve Clicquot? Why, yes please!
To keep abreast of 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 pa
On a chilly night, many of us crave a warm, hearty meal fresh from the oven. The downside about many of these go-to meals is that lots of them are loaded with unhealthy fats and carbs, grease, sodium, refined sugars, and other unnatural ingredients which do not contribute to a deliciously healthy lifestyle. Steer away from unhealthy choices with today’s Fit Soul and Spice healthy alternative dish. It’s rich, creamy, flavorful, and very satisfying (consider making extras!). Best of all, this meal is natural, beneficial to your health, low fat, low carb, low sugar, and full of beneficial nutrients and vitamins.
Dairy-Free Vegetable Lasagna Towers with a Fresh Avobasil Puree
Lasagna Towers:
Ingredients 2 large sweet potatoes, peeled and sliced vertically (1/2 inch thick)
1 large eggplant, halved, peeled, and sliced vertically (1/2 inch thick)
2 medium sized tomatoes, thinly sliced (kept round)
1 cup shredded soy mozzarella cheese
3 tablespoons extra virgin olive oil
sea salt and black pepper
Directions (makes 6 individual towers)
1. Preheat oven to 350°F.
2. Spray a large cookie sheet with coconut oil spray to avoid bottom layer of vegetables sticking to pan.
3. Prep your vegetables and your cheese, and place in piles. Layer each tower as followed (listed from bottom layer to top layer):
-Sweet potato
-Eggplant
-Sprinkle soy cheese
-Tomato
-Sweet potato
-Eggplant
-Tomato
4. Using a spoon, drizzle about 1 teaspoon extra virgin olive oil over top layer (drizzling will lightly coat the sides of the tower as well).
5. Season with sea salt and black pepper to taste.
6. Bake on bottom rack for 40 to 45 minutes.
AvoBasil Puree:
Ingredients 2 ripe avocados, halved and pitted
2 bushels fresh basil, rinsed and dried
1 teaspoon extra virgin olive oil
Directions 1. Add all ingredients to food process or blender. Blend until smooth.
2. Remove towers from oven, top with puree. Serve warm.
Christine Florio A city girl at heart, Hoboken-based Christine Florio writes about food, fitness, and the beauty and simplicity of healthy living based on one’s individuality. With a BA in English and a minor in Media Studies from Quinnipiac University, she has always had a deep passion for writing, communicating with others, and creativity. Currently an early childhood teacher, she recently earned her Masters in Teaching while simultaneously launching Fit Soul and Spice, a lifestyle company committed to helping and inspiring others to stay fit, cook mouth-watering, healthy, alternative food, and maintain a positive outlook and attitude towards a simply delicious lifestyle. A lifelong foodie raised around the culinary arts, Christine fell in love with the art of cooking at a very young age. You’ll find her happily experimenting in her tiny Hoboken kitchen, creating recipes using clean, natural ingredients that cater to both a healthy lifestyle and a love of tasty, savory food. When Christine isn’t at work in what she now calls the “FSS kitchen,” you’ll find her on foodie adventures, working out, traveling, by her house at the beach with friends and family, or blogging with some foodie TV and a glass of wine. She hopes to continue building Fit Soul and Spice, writing cookbooks and hosting a healthy alternative web series. Learn more by visiting www.fitsoulandspice.wordpress.com. You can follow Fit Soul and Spice on Facebook, as well as @fitsoulandspice on Instagram and Twitter. Christine can be reached at [email protected].
Chef Jean Paul Lourdes brings a wealth of diversified experience from the world’s finest kitchens to Crystal Springs Resort’s Restaurant Latour. A native of New Zealand, Lourdes was hand-selected as Chef de Latour for his unique ability to develop inventive menus that will perfectly pair with the wines of Latour’s award-winning cellar.
With a resumé featuring kitchen stints at Pierre Gagnaire’s Michelin three-star restaurant in Paris, Maison Pic in Valence, Tetsuya in Sydney, Joël Robuchon in Tokyo, Shangri-La Hotels in Beijing, Hong Kong and Toronto, Nihonryori-Ryugin in Tokyo and recipe development at Buddakan and Morimoto, Lourdes’s globally-inspired, seasonally-focused cooking sets Restaurant Latour in a new, contemporary direction.
Guests can enjoy two tasting menus, a vegetarian “Farmer’s Feast” and the protein-focused “Grazing,” both available as five- or seven-course options, and with or without wine pairings. Ingredients are chosen for peak freshness and sourced daily, meaning the day’s menu is not written until Lourdes has inspected every ingredient.
Chef Lourdes comes to New Jersey after over a decade working in the world’s finest restaurants. His innovative cooking marks the start of a bold new direction for Crystal Springs and Restaurant Latour. For reservations, classes and more information call 973-827-5996 ext. 3 or visit http://crystalgolfresort.com.
Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
Through March 28: Collingswood welcomes foodies from near and far to its bi-annual restaurant week. The week features three- and four-course meals at prices ranging from $25 to $35 per person. Restaurants will feature popular dishes that are typical of their cuisines, which range from Italian to American to Mexican to Cuban. For more information, including a list of participating restaurants, click here.
March 28: Hudson County CASA (Court Appointed Special Advocates) hosts its 8th Annual Wine Tasting, with more than 90 world-class wines to taste and delicious foods and desserts. Bottles of wine ranging in value from $25 to $300 can be won with purchase of a “cork” for the cork pull. Live and silent auctions will offer attendees the opportunity to bid on getaways, local experiences and services, sports memorabilia, luxury gift baskets and much more. The event will be held at the Atrium at Harborside Financial Center in Jersey City from 6 p.m. to 9:30 p.m. Free parking is available. To purchase tickets and for more information about this event, please visit www.hudsoncountycasa.org.
March 28: Show your support for the New Jersey Agricultural Society’s three programs: New Jersey Farmers Against Hunger, Learning Through Gardening, and the New Jersey Agricultural Leadership Development Program by attending the Spring in the Garden State Gala. This is the organization’s largest fundraiser of the year, and proceeds help cover operating costs of the three aforementioned programs. Ticket and sponsorship details can be found here. The event will be held at Forsgate Country Club, 375 Forsgate Drive, Monroe.
March 28 to 30: The New Jersey Food and Wine Festival is a three-day event celebrating the world’s finest wines and renowned chefs. The festival will benefit the James Beard Foundation, which aims to celebrate, nurture and honor America’s diverse culinary heritage through inspirational programming. Events include a champagne reception, “Battle of the NJ Sous Chefs” and “The Art of Blending Bourbon,” among many others. Tickets are available here, and prices vary depending on the individual event. Crystal Springs Resort, Rt 94 & 2 Chamonix Drive, Vernon Township.
March 29: The Tewksbury Woman’s Club is hosting “A Taste of Tewksbury” food and wine tasting fundraiser from 6 to 9 p.m. The event will feature 60 wines. There will also be 12 local restaurants and one cheese shop providing tastings from their menu. The Woman’s Club will offer dessert tastings from their cookbook, which will be available for purchase at the event. Local talent Cailin Marie will provide live music. Admission is $40 in advance and $50 at the door. Contact [email protected] for more details, or call 908-509-1855 to buy your ticket. The Oldwick Manor, 163 Oldwick Road, Oldwick.
March 30: The High Street Grill will host a Beer and Cheese Tasting from 1 p.m. to 3 p.m. For $30, guests can attend this educational and delicious event for some local, farm-fresh cheese. The High Street Grill, 609-265-9199, 64 High Street, Mt. Holly.
March 30: Support the Rutherford Education Foundation by attending A Grape Adventure, from 6:30 p.m. to 9:30 p.m. This wine tasting will feature more than 100 wines as well as some specialty beers. Complimentary hors d’oeuvres will be provided by Matera’s on Park. The event is presented by the Rutherford Wine Shoppe and sponsored by Boiling Springs Savings Bank. Tickets are sold only in advance, and are $75 per person. Purchase tickets at Rutherford Wine Shoppe, Matera’s on Park, from a Board Member, or through Eventbrite. The evening’s festivities will be held at Make Wine With Us, 201-876-9463, 21 Currie Ave, Wallington.
AND BEYOND:
March 31: Come join the fun as more than 30 Essex County restaurants take part in the 14th annual Taste of Essex. The event takes place from 6 p.m. to 9 p.m. at the Wilshire Grand Hotel in West Orange. Musical entertainment will be on hand throughout the evening, and will feature a cappella group Gimme Four, the Greg Buford Trio, and the Montclair State University All-Star Jazz Ensemble. Tickets are $35 in advance, and $45 at the door. Proceeds benefit the North Essex Chamber scholarship fund to provide scholarships to young people in Essex County. Go to tasteofessex.com for a complete list of participating restaurants. Wilshire Grand Hotel, 350 Pleasant Valley Way, West Orange.
Through April 1: Enjoy a match of up to $5 dollars in Uber or cab fare at the Funbars Hoboken spot, Little Town, New Jersey. Also, first-time Uber users can get $20 off their first Uber ride with promo code “FUNBARS.” Whether it’s an Uber ride, or you just hopped in a taxi or yellow cab, remember your receipt and show it to your server or bartender. Once inside, present your receipt to your server or bartender, who will start your tab with a credit for the same amount as your fare, or more details, venue locations, hours and events, please visit the Funbars website. Blackout days apply.
April 2: Just in time for the spring holidays! Chef Robert Bennett’s Classic Cake Academyoffers fresh, festive ideas for Passover and Easter and something scrumptious for spring at 7 p.m. $10 per person, admission fee includes complimentary hot beverage. Sign up in store, by phone or email, (856) 751-5448[email protected].Classic Cake, 480 Evesham Road, Cherry Hill.
April 2: Join 50 of the metropolitan area’s top chefs and restaurants for St. Joseph’s Children’s Hospital’s annual benefit, Cooking for Kids: Gourmet Fare From Everywhere! There will be food and drinks for the over 600 in attendance, as well as a performance by the Joe Krown Trio featuring the Funky Meters. Confirmed participants include Top Chef contestant, Chef Ariane Duarte of CulinAriane in Montclair; winner of the Food Network’s Chopped, Chef Michael Carrino from Pig & Prince Gastro Lounge in Montclair, Chopped contestant Chef Ryan DePersio of Fascino in Montclair, along with many others. General admission tickets are $195, and can be purchased here. Westmount Country Club, 28 Rifle Camp Rd., Woodland Park.
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,” their 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 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. Tickets are available by calling (856) 453-8130 or (973) 864-4001. L’il 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.
Some trends are born of necessity. We can debate the essential nature of the great cupcake boom of late or the present-day doughnut domination (of which I, personally, am a big fan). But there’s no denying that both our political and economic culture deeply influence trends in art (which cooking is), and thus our consumption. In recent years, we’ve started trying to be kinder to the earth and to our bodies, and more mindful of what we put into and take out of both. The 2000s also brought on a recession, making saving money not only a perk, but a requirement. At first, organic, green, and sustainable eating seemed like a pipe dream for many of us: reserved for those who could afford such a luxury. But as its importance became more apparent, so have attempts at its accessibility.
I think that’s what’s most exciting about BurgerFi, the Florida-born burger chain that has just added its newest home (and first New Jersey location) at the corner of George and Church Streets in New Brunswick. It’s taken all of the elements we seek in eco-friendly eating and paired them with a modernized take on the humble burger joint. Best yet, it’s wrapped all of that up into a tasty and affordable package.
Jersey Bites was invited to attend their recent preview opening, where dozens of BurgerFi employees, family, and friends bustled in to welcome the chain to the Garden State. The corner location was abuzz when my mother (the birthday girl) and I arrived around 7 p.m., the doorway congested with excited eaters. It took a couple of tries to figure out where and how to order (the menu text could be a bit bigger and clearer), but once I did, the staff was extremely friendly, attentive, and patient with my indecisive mental filing through the extensive list of toppings.
BurgerFi unquestionably borrows inspiration from its burger brethren—Shake Shack-style ordering, complete with separate ordering lines and buzzers, and Five Guys-level of generous offerings of accoutrements. It has glistening, bright decor with stainless steel and lime green accents reminiscent of the Shack’s signature scheme. Hot dogs, craft beer, wine, and concretes? I’ll admit, it sounds a bit too familiar and, unfortunately, such imitation begs for comparison to its predecessors.
The uniqueness behind BurgerFi’s concept lies in two areas: its commitment to sustainability and its superior, both in size and content, selection of toppings.
The L-shaped dining room, while less than ideal spatially, is clean and well-appointed with tables made of compressed recycled wood, chairs made of recycled Coke bottles, and sprawling ceiling fans that break up what could be a too-industrial design. Its “farm-to-tray” approach promises meat that is never frozen, sustainably farmed, and free of antibiotics, hormones, chemicals, and additives.
Burger toppings are divided among free and premium options and contain the basics, of course: lettuce, tomato, pickles. However, the treat is in the variety beyond those three items. Choose from four different cheeses (Swiss, American, bleu, and white cheddar) or two different steak sauces (the premium option, Peter Luger, from the legendary Brooklyn institution). Top it with salt and vinegar potato chips…because I didn’t, and I regret it.
Cry and Fries: a giant onion ring atop an order of french fries.
The menu has a few pre-determined options that are pretty neat, including the VegeFi burger made of quinoa, the Breakfast All Day Burger topped with fried egg and a hash brown(!), and a Brisket Burger. On this night, I decided to build my own and go all out for…you know…research purposes. I gave the patient cashier my order: a single patty with white cheddar, sautéed onions, hot sauce, bacon, and a fried egg. And a Cry and Fries—mostly ordered for its cute, autobiographical name—a side of onion rings and fries. As I said, research.
I was handed a buzzer and began the search for a table…a task that will hopefully prove a little easier during regular business days. After several minutes, my mom and I were able to snag a table in front of the counter. My buzzer violently shook shortly thereafter and I promptly swooped my food from the pickup counter. Clusters of people were blocking the Coke Freestyle machine and adjacent condiment stations, but everyone was in good spirits and another customer accommodated my request for a cup of ketchup before I retreated back to the table.
What awaited me was a reasonably-sized, well-portioned burger with BurgerFi’s signature sear-stamp on its squishy bun and an enormous onion ring set atop a generous portion of fries.
I started with the fries…in order to properly judge a fry, it must be tasted at its peak of heat and freshness to then assess its integrity as a continuous side dish through the end. I’m happy to report that BurgerFi absolutely set itself apart in this department. Medium thickness (classic Jersey-diner thickness), skin-on, crispy, flaky exterior and fluffy, potato-y innards. They were well seasoned, perhaps verging on being too salty toward the bottom, but they remained crispy and sturdy throughout the remainder of the meal.
The burger was really a perfect, handheld size, constructed in a tidy stack that gave each bite an equal distribution of toppings and didn’t get too messy in the process. Best of all, and perhaps most importantly, the fried egg was cooked perfectly. In my first bite, I felt the burst of egg yolk and its subsequent drip down my chin. I smiled gleefully.
The burger itself was good. A tad under seasoned and a touch overcooked, but tasty and simple. The egg yolk provided a little of the needed moisture. The crisp, thick hickory bacon offered a significant and welcomed textural contrast from the otherwise wet ingredients. Great bacon makes all the difference in the world. Often, sad, thin, floppy bacon will be hastily thrown atop a burger or sandwich and leave you aimlessly chewing with sadness and regret. I’d probably pass on the sautéed onions—they were too, almost sugary, sweet. The hot sauce didn’t add much—it was hot, and that was about it. And I know that artisan breads and buns are a staple in the “better burger” movement, but I really prefer a simple, squishy bun – white or potato. It’s familiar and functional make any burger easier to eat than a giant, crusty, detracting bun. Let the burger speak for itself.
And finally, atop my stack of fries, was the giant onion ring, the “cry” to my “fries.” BurgerFi’s onion rings are among the best seasoned I’ve tried. The batter was crispy and thick with a really nice buttermilk flavor. The onion itself was enormous and thus could have afforded to be cooked a little longer, but overall…definitely worth a return consumption.
BurgerFi has a lot of burger competition within a few blocks of its prime George Street location. It is, however, the only restaurant of its kind to serve burgers in a fast casual setting while still offering a hearty, restaurant quality burger. And a full meal (plus a full craft beer selection) for under $10? New Brunswick students and employees have a new option of food they, their tastebuds, and their wallets can feel good about.
BurgerFi 385 George Street
New Brunswick
732-253-7778
Jessica Perry is a lifelong New Jersey resident and Journalism and Media Studies graduate whose love of music, food, and writing about both have taken her far beyond the Garden State lines. She hasn’t heartwarming childhood memories of Sunday suppers, but she does have a lifelong commitment to eating across the map and fervently consuming food media. While she loves traveling and sampling from her nationwide restaurant document, little can compete with readily available pork roll and 24-hour diners. When she’s not eating, she’s at a punk show or researching where to eat en route to one. She’s always accepting recommendations for the best brunches, bagels, burritos, buffalo wings, barbecue…you get the idea. Not to mention she will happily dole out some of her own, whether you’re in Long Beach, NJ, or Long Beach, CA.
A few weeks back, I had the pleasure of experiencing Restaurant Blu‘s tasting menu. Blu, the popular Montclair restaurant led by Chef / Owner Zod Arifai, is a jewel in Essex County’s dining crown.
Truffled Potato
Chef Arifai’s food is nothing short of a work of art, as I’ve documented over the years, and the tasting menu showcased how far he can stretch his culinary talents given the opportunity to be free to craft a non-restrictive menu.
“This menu is spontaneous and I link it to music,” said Chef Arifai in a recent interview. “When I was playing music sometimes we would jam to a specific song, that song would turn from a five-minute song to a 20 minute song or 30 minute song depending on how the jam went and what the mood was like. I compare this menu to ‘Dazed and Confused’ by Led Zeppelin.”
The evening started with a bite of chicken liver on toast, a personal favorite that kicked off an incredible food journey. The toast was humbly presented on a plate over a small bowl that we were asked not to lift until the chicken liver was eaten. When we removed the empty plate, we found an unctuous and decadent uni mousse that our server said she was told we should scoop out of the bowl, with a finger. Made me wonder what other tricks Chef Arifai had in store for us.
Next, came a perfect bite of pickled strawberry over crispy salmon skin. This was absolutely delicious with perfect texture. Strawberry and salmon skin? Yes, it most definitely worked.
The Egg
“The Egg” followed: carrot and apple juice purée made to look like an egg yolk in a small bowl with the juice acting as the egg white. Just a fun, clever presentation.
We were presented with a potato puff with grated truffle on it, which we could smell while it was still in the nearby kitchen. While this dish appeared straightforward on the plate, the layers of flavors created a complex bite that will stay top-of-mind for a long time.
Scallops with sunchokes and hibiscus was reminiscent of a Joan Miró painting on the plate and boasted clean, beautifully-contrasting flavors.
The squid with black bean purée and orange was also visually-stunning and featured perfectly-cooked, tender squid. Expectedly, squid and citrus work beautifully, but orange brings the right level of acidity with just a hint of sweetness. Mental note to replace lime and lemon with orange when I prepare squid at home next.
Squid with Orange
There were several more courses, including an onion soup served without a spoon, the mackerel in winter, salmon belly with black radish, mussels and shrimps with cauliflower purée, beef with egg and celery root purée, sweetbreads with endive, hot and cold foie gras with apples and pear purée, cheese soup poached pear with hibiscus crème that were interesting, beautifully-presented and tasted divine. I could write a thesis on how memorable this meal was.
There were three or four desserts presented and the olive and goat cheese sandwich cookies offered in a saffron metal tin were playful and decadent. The perfect end to an amazing meal that left us thinking Chef Arifai wanted us to know that even after serving us this creative, thoughtful meal, he wanted us to leave with a smile on our faces.
Sandwich Cookies
I hope you take advantage of this type of meal at Blu. The chef’s degustation is typically 12 courses with several other courses added by the chef. This can be customized with advance notice to the restaurant.
All of us who’ve eaten Chef Arifai’s food can agree he creates incredible dishes in his Montclair kitchen, but only through this type of creatively-freeing experience can his talent be fully appreciated.
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.
On Monday, March 31, more than 30 Essex County restaurants will participate in the 14th annual Taste of Essex. The event takes place from 6 p.m. to 9 p.m. at the Wilshire Grand Hotel in West Orange. Musical entertainment will be on hand throughout the evening, and will feature a cappella group Gimme Four, the Greg Buford Trio, and the Montclair State University All-Star Jazz Ensemble.
“Essex County continues to grow as a popular dining destination,” said Jo Ann Short, President of the North Essex Chamber, “and we hope that people will join us for what promises to be an exciting evening of outstanding food and music.” Selections for best appetizers, entrees, and desserts will be judged by Chef Ariane Duarte of CulinAriane, Nancy Painter of Edible Jersey Magazine, Jeff Shanes of Edge Magazine, and Jersey Bites’ own editor, Rachel Bozek.
Tickets are $35 in advance, and $45 at the door. Proceeds benefit the North Essex Chamber scholarship fund to provide scholarships to young people in Essex County. Go to tasteofessex.com for a complete list of participating restaurants.
Financial support for the event has been provided by Investors Bank, M&T Bank, Aciem Studios, Lakeland Bank and RFK, LLC.
For more information, or to purchase tickets, please go to www.tasteofessex.com. The Wilshire Grand Hotel is located at 350 Pleasant Valley Way in West Orange.
Pasquale Guarella of Losurdo Foods makes it look easy.
There are three things that make food taste amazing: fresh ingredients, skillful preparation, and deep enthusiasm. A Mano restaurant in Ridgewood recently hosted a hands-on mozzarella-making class that featured step-by-step instruction in crafting delicious fresh cheese. The enthusiasm ingredient was supplied, in abundance, by the instructor, Mr. Michael Losurdo, founder and president of Losurdo Foods, Inc., as well as A Mano owner Fred Mortati.
As part of the restaurant’s ongoing series of educational and entertaining culinary events, the class was designed to introduce attendees to the techniques involved in taking cheese curds from their raw form to irresistibly smooth and delectable mozzarella in various shapes and sizes. Mr. Losurdo, a renowned leader in the food industry, made it look easy, flowing through the steps with practiced turns of the wrist and a constant flow of gentle Italian-flavored humor. He and his experienced colleague, Pasquale Guarella, offered an overview of mozzarella’s culinary history, outlined the basics of crafting homemade cheese, and then invited guests to roll up their sleeves and slide their hands into hot, milky water to try it for themselves. The result? Mozzarella Amazeballs!
Here’s a visual recap of the process.
STEP 1: Have a large vat of water ready at 165-170° F. Beginning with fresh cheese curds (available at specialty grocery stores like Corrado’s Markets), slice the curds into a large stainless steel bowl.STEP 2: Put the curds through a first cook by ladling the heated water gently around the edges of the bowl until the curds are fully submerged. Stir with a stainless steel spoon or paddle. As the water begins to cool, ladle in additional hot water. This is tempering the cheese.STEP 3: As the curds begin to soften together, use the paddle to fold and stretch the cheese, eventually bringing it to a silky texture.STEP 4: Pour out some of the water in the bowl and replace with fresh hot water for the second cook. Now the mozzarella is ready for shaping. Working your hands into the water (keep a bowl of cold water nearby for quick relief from the intense heat!), lift and stretch the cheese, submerging it repeatedly to keep it moist and warm.STEP 5: Separate a piece of cheese from the larger mass, then begin folding and smoothing into the desired shape.
STEP 6: Work your palms in a cupping motion to create a traditional ball. Mr. Losurdo explains that “mozzare” means to cut — in slang, to “murder”—and gave mozzarella its name, as the motion of the pinching action used here is like strangling (perhaps once used on early pizza thieves!).Mr. Losurdo shows Mary Bartels how to shape the perfect mozzarella ball.The shaping continues.STEP 7: Cheese can be shaped in a variety of ways. Twist off small balls to create bocconcini (“little bites”). With practice, you can even stretch a long strand and create a lovely braid like this one.STEP 8: Once the ball is formed, place it in a prepared bowl of water to cool. It can then be shifted to a second bowl of salted water to impart a salty finish, if desired. And done! These beauties are ready to serve!
Mr. Mortati, who opened A Mano (meaning “by hand”) in 2007 with the goal of introducing authentic Neapolitan pizza to North Jersey food lovers, has fresh mozzarella made by hand daily in his kitchen. This, in tandem with the hand-built wood-fired ovens and directly imported Italian ingredients his staff use, is how he fulfills his commitment to recreating the experience of eating fresh dishes just as they are served in Naples. In fact, A Mano is one of only a select few restaurants in the U.S. that carry certification by the two Italian governing associations, Associazone Verace Pizza Napoletana and Associazone Pizzaiuoli Napoletani, designating its pizza as truly authentic Neapolitan.
“Artisanal is a buzzword these days,” Mortati notes. “It’s becoming a fad. But it’s really about taking it back to the basics.” Bringing in a master like Mr. Losurdo to give people a personal experience is one way he enjoys making a connection with customers and sharing his own passion about the food. Working with Losurdo Foods is a delight, he explains, because “they’re really great about sharing their trade secrets. They’re so proud of their heritage.”
Perfecting the art of making fresh mozzarella will surely take some practice without this kind of expert guidance in your kitchen, but it is well worth the effort. The taste is glorious and the process pretty fun. If you’d like to sample some of the amazing stuff as inspiration, head to A Mano for a bubbling pizza fresh from the oven and taste the difference for yourself.
Authentic Neapolitan pizza fresh from the oven at A Mano
A Mano 24 Franklin Avenue (at the corner of Chestnut Street)
Ridgewood, NJ 07450
201-493-2000
Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)
Question: What do you get when you cross NYC-style industrial chic décor with a creative build-your-own-burger approach? Answer:The Counter – Custom-Built Burgers.
Situated on busy Route 3 West in Clifton, this newest addition to north Jersey’s burgeoning burger scene has staked out a cozy niche for itself. With an innovative cocktail program alongside a varied food menu, The Counter could become part of your regular go-to restaurant list. Needless to say, I was thrilled when they invited me to come check it out and try some of their offerings.
The food focus here is obviously burgers, but they turn it up a notch by allowing customers to “build” their burgers from the ground up, so to speak. A large checklist of burger options is clipped to the rear of the menu, and with the handy cup of pencils on your table, you simply check off how you’d like your burger to be built. Choose hormone/antibiotic-free beef, ground turkey, chicken breast, Ahi tuna, or even organic bison as your starting point. Add one of several different cheeses, and then move onto sauces. Finding it hard to choose just one of the many interesting sauces? No need, you can get a “sauce flight of 3” for just 75 cents. But then the really hard work begins. There are close to 50 toppings you can select for your burger creation, ranging from sliced cucumbers and fresh jalapenos, to fried pickle chips and grilled Anaheim peppers. The list of choices feels endless! Finally, choose your bread. I am partial to brioche, but you could choose sourdough, pretzel, multigrain, or gluten free.
Not into burgers? The Counter has a nice selection of salads and sandwiches. Or if you’d rather have your burger without the bread, try their Burger Bowls. An innovative salad-style approach to burgers – choose the Mediterranean and you get ground turkey, lettuce, Greek feta, black olives, cucumbers, spicy peperoncini, tomatoes, and house-made tzatzki. Or choose one of the other enticing burger bowls.
We sampled the deviled eggs, delicious with cheddar, chopped bacon, and parsley for an appy, along with the Fifty-Fifty, a generous bowl of salty shoestring fries and crispy onion strings.
For dinner, our custom-built beef burger included Manchego cheese, bacon, and onion confit, topped with a delicious sweet siraichi sauce, all tucked nicely into a brioche roll. The burger was cooked perfectly medium-rare (warm pink center) and very juicy.
We also sampled the Grilled Black Forest Ham & Swiss Cheese sandwich served with house-made mustard on the side. A very nice cole slaw (not too much mayo, nor overly vinegar-y) accompanied the dish.
Although we didn’t try any, The Counter has quite a few very tempting shakes, malts, and desserts, including some adult-only shakes like Bananas Foster, a delicious-sounding concoction of spiced caramel banana shake with Myers dark rum and Stoli vanilla. Definitely have to try one of those next time!
According to their concept statement, The Counter is on a mission to challenge the way people think about burgers. With locations from California to Virginia, Kuwait to Ireland, and now New Jersey, The Counter may just take over the world—one burger at a time!
The Counter
374 Rt 3 West
Clifton
973-594-8700
Terry Krongold is a life-long, passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
March 20: Stop by Mighty Quinn’s for a taste of some barbecue that’s the real deal. The restaurant, whose flagship location is on the Lower East Side of Manhattan, celebrates the grand opening of its first NJ location today.Mighty Quinn’s, 850 Route 3 West, Clifton, 973-777-8340.
Through March 21: SJ Hot Chefs Spring Restaurant Week includes more than 30 South Jersey restaurants featuring four-course menus for $35. Click here for a list of participating restaurants and to make reservations online.
March 22: The third annual Beers on the Boards is a craft beer festival featuring a cider tasting car and beer from brand-name New Jersey breweries. Included in the $55 entrance fee is a gourmet buffet. Designated drivers can purchase $20 tickets, which include access to the buffet and alternate beverages. Click here to purchase tickets. 732-892-0131. Martell’s Tiki Bar, 308 Boardwalk, Point Pleasant Beach.
March 22 and 23: This weekend is the Dandelion Wine 2013 Release Weekend at Bellview Winery in Landisville. Produced since 2005, Dandelion 2013 will be the ninth vintage from Bellview Winery, using an 80 year-old family recipe. To date, Bellview is one of only four wineries in the country to produce a wine from 100 percent dandelions, and they are the only producer of such a wine on the east coast. A special Library Reserve Pack will also be available for two days only. It will include Dandelion vintages from 2006, 2008, 2009, 2011, 2012 and 2013. 856-697-7172,Bellview Winery 150 Atlantic St, Landisville.
March 23 to 28: Collingswood welcomes foodies from near and far to its bi-annual restaurant week. The week features three- and four-course meals at prices ranging from $25 to $35 per person. Restaurants will feature popular dishes that are typical of their cuisines, which range from Italian to American to Mexican to Cuban. For more information, including a list of participating restaurants, click here.
AND BEYOND:
March 24: A Taste of Morristown is the 12th annual fundraising event showcasing the fine and diverse dining available in the Morristown area, with samples from more than 30 area restaurants plus wine and spirit tasting courtesy of Gary’s Wines and Marketplace. Presented by the Morristown Rotary Club and benefiting local and international service projects. Live music and silent auction. 6 to 9 p.m. Tickets $60 per person.Hanover Marriott Hotel Ballroom, 1401 New Jersey 10, East Hanover.
March 26: Di Paolo’s Italian Restaurant hosts a “Wine of the World” Wine Dinner. For $65, guests will enjoy a six-course meal with wine pairings. Courses include lobster bisque, sweet chicken marsala, four-cheese spinach lasagna with braised short rib ragu and more. Di Paolo’s Italian Restaurant. 856-299-4645, 28 South Broad Street, Penns Grove.
March 26: Pig and Prince in Montclair hosts a five-course meal accompanied by Spanish wines from the regions of Calatayud, Rias Baixas, Almansa and Vino de la Tierra. The dinner will begin at 7 p.m. and will include meal options like grapefruit granita, roast venison and chocolate-sherry souffle. The cost is $69 per person. Seating is limited, call 973-233-1006 to reserve your spot. Pig and Prince, 1 Lackawanna Plaza, Montclair.
March 28: Hudson County CASA (Court Appointed Special Advocates) hosts its 8th Annual Wine Tasting, with more than 90 world-class wines to taste and delicious foods and desserts. Bottles of wine ranging in value from $25 to $300 can be won with purchase of a “cork” for the cork pull. Live and silent auctions will offer attendees the opportunity to bid on getaways, local experiences and services, sports memorabilia, luxury gift baskets and much more. The event will be held at the Atrium at Harborside Financial Center in Jersey City from 6 p.m. to 9:30 p.m. Free parking is available. To purchase tickets and for more information about this event, please visit www.hudsoncountycasa.org.
March 28: Show your support for the New Jersey Agricultural Society’s three programs: New Jersey Farmers Against Hunger, Learning Through Gardening, and the New Jersey Agricultural Leadership Development Program by attending the Spring in the Garden State Gala. This is the organization’s largest fundraiser of the year, and proceeds help cover operating costs of the three aforementioned programs. Ticket and sponsorship details can be found here. The event will be held at Forsgate Country Club, 375 Forsgate Drive, Monroe.
March 28 to 30: The New Jersey Food and Wine Festival is a three-day event celebrating the world’s finest wines and renowned chefs. The festival will benefit the James Beard Foundation, which aims to celebrate, nurture and honor America’s diverse culinary heritage through inspirational programming. Events include a champagne reception, “Battle of the NJ Sous Chefs” and “The Art of Blending Bourbon,” among many others. Tickets are available here, and prices vary depending on the individual event. Crystal Springs Resort, Rt 94 & 2 Chamonix Drive, Vernon Township.
March 29: The Tewksbury Woman’s Club is hosting “A Taste of Tewksbury” food and wine tasting fundraiser from 6 to 9 p.m. The event will include 60 different wines to taste. There will also be 12 local restaurants and one cheese shop participating by providing tastings from their menu. The woman’s club will be offering dessert tastings from their cookbook which will be for sale at the event. Live music will be performed by local talent Cailin Marie. Admission is $40 in advance and $50 at the door. Contact [email protected] for more details, or call (908)-509-1855 to buy your ticket. The Oldwick Manor, 163 Oldwick Road, Oldwick.
March 30: The High Street Grill will host a Beer and Cheese Tasting from 1 p.m. to 3 p.m. For $30, guests can attend this educational and delicious event with local, farm-fresh cheese. The High Street Grill. 609-265-9199. 64 High Street, Mt. Holly.
Through April 1: Enjoy a match of up to $5 dollars in Uber or cab fare at the Funbars Hoboken spot, Little Town, New Jersey. Also, first-time Uber users can get $20 off their first Uber ride with promo code “FUNBARS.” Whether it’s an Uber ride, or you just hopped in a taxi or yellow cab, remember your receipt and show it to your server or bartender. Once inside, present your receipt to your server or bartender, who will start your tab with a credit for the same amount as your fare, or more details, venue locations, hours and events, please visit the Funbars website. Blackout days apply.
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,” their 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.
May 10: Pay a visit to America’s Grow-a-Row’s Farm-to-Fork Fundraiser 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.
With a change of season (technically) starting tomorrow, it’s an understatement to say that most of us are looking forward to warmer weather and the return of spring-fresh ingredients.
We caught up with some of New Jersey’s top chefs and asked this question: What springtime ingredient are you looking forward to getting your hands on and what dish are you looking forward to preparing with it? Here’s what they had to say.
Eric B LeVine, Chef/Partner Morris Tap & Grill I would have to say I look forward to asparagus. It’s one of my favorite vegetables and when we hit spring, at the end of May in particular, the stalks are crisp, clean and full of flavor. Asparagus is a spring time vegetable, it’s not a fall or winter vegetable – its peak is end of May to beginning of August. Just because you can get it doesn’t make it right, especially with this vegetable. Favorite use of the ingredient? Asparagus, roasted cherry tomatoes, homemade ricotta salata, roasted garlic spread.
Thomas Cizsak, Executive Chef/Partner Chakra Restaurant
I’m looking forward to foraging for ramps. Also, white asparagus. For me, white asparagus rings in the springtime. I grew up in an asparagus-growing area in Germany. I poach it and serve it with Mangalitsa ham.
Anthony Bucco, Executive Chef The Ryland Inn I have to say rhubarb. Even moreso then morels, ramps and asparagus (at the Ryland it is only used when available locally). It can star on a dessert or as a savory complement. It also plays well as a supporting ingredient in soups and purées.Chef de Cuisine, Craig Polignano, will be using rhubarb to play co-star to a rose water panna cotta. On the savory side, it will be paired with our local guinea hens on the tasting menu.
Bryan Gregg, Chef/Owner Escape Montclair
That’s easy! Every chef loves morels and ramps. I’m lucky enough to know where to find them in New Jersey. We love serving both over our grits and roasted rabbit.
Ariane Duarte, Chef/Owner Culinariane So many things! Rabbit lamb, ramps, favas! Favorite use of the ingredient? Rabbit pot pie.
Josh Thomsen, Executive Chef/Partner Agricola Eatery
There are four ingredients: English peas are a must! We love making a simple pureed soup. Green asparagus paired with morel mushrooms and fiddlehead ferns. Ramps—I add them raw to salsa verde or in a sauté with mushrooms. And rhubarb, for any dessert.
Todd Villani, Executive Chef/Owner Terre à Terre Asparagus and morels. I’m introducing an appetizer with these ingredients over truffle toast with a poached hen egg and Applewood smoked lamb bacon.
Michael Carrino, Chef/Partner Pig & Prince Restaurant & Gastro-Lounge My favorite springtime ingredients are wild ramps and wild onions. I use them in many different applications. They are simple, yet delicious. Favorite use of the ingredient: Soft shell crabs with country ham and creamed ramps and wild spring onion soup with pickled garlic and scallions.
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.
This weekend, Bellview Winery of Landisville will release its Dandelion Wine 2013, just in time to kick off spring. Produced since 2005, Dandelion 2013 will be the ninth vintage from Bellview Winery, using an 80-year-old family recipe. To date, Bellview is one of only four wineries in the country that produce a wine from 100% dandelions, and they are the only producer of such a wine on the east coast.
Using Jim Quarella’s Great Aunt Ada’s recipe, the wine is produced exclusively from the dandelion flower. It develops into a sweet dessert wine with touches of eucalyptus and chamomile. Bellview harvests the flowers from local Petrongolo Farms in Hammonton, which grows dandelions for commercial use in salads, raviolis, and in this case, wine.
According to Quarella, “I make it exactly the same way she did, using the old family recipe, my secret. Aunt Ada is gone now, but I think of her every time we make the wine.”
Bellview Winery will be releasing the new vintage to the public on Saturday, March 22, available for both tasting and purchase.
A special Library Reserve Pack will also be available for two days, offering dandelion lovers the chance to get their hands on six different vintages from 2006, 2008, 2009, 2011, 2012, and 2013.
Bellview Winery has been in operation for close to 15 years. First established in 1914 as a vegetable farm, owner Jim Quarella made his first transition from vegetables to grapes in 1999, switching exclusively to grapes in 2002. The vineyard now covers close to 40 acres, with more than 20 different varieties, each as unique as the next. Bellview Winery has won numerous accolades over the years for its wine, with a number of Gold and Double Gold medals, and it took home the title of New Jersey Winery of the Year in 2012.
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.
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 pa
The burger itself was good. A tad under seasoned and a touch overcooked, but tasty and simple. The egg yolk provided a little of the needed moisture. The crisp, thick hickory bacon offered a significant and welcomed textural contrast from the otherwise wet ingredients. Great bacon makes all the difference in the world. Often, sad, thin, floppy bacon will be hastily thrown atop a burger or sandwich and leave you aimlessly chewing with sadness and regret. I’d probably pass on the sautéed onions—they were too, almost sugary, sweet. The hot sauce didn’t add much—it was hot, and that was about it. And I know that artisan breads and buns are a staple in the “better burger” movement, but I really prefer a simple, squishy bun – white or potato. It’s familiar and functional make any burger easier to eat than a giant, crusty, detracting bun. Let the burger speak for itself.
