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Foodie Things to Do This Weekend and Beyond

JerseyBites
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Foodie Things to Do This Weekend and Beyond

 

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

THIS WEEKEND:

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:

Taste of Essex eventMarch 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 Academy offers 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.

DiamondsForKale-SaveTheDate-V1aApril 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. 

unnamedMay 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.

 

 

BurgerFi Opens in New Brunswick

Jessica Perry
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BurgerFi Opens in New Brunswick

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
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.

BurgerFi burgerThe 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

JessicaPerryJessica 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.

 

Chef’s Degustation at Blu in Montclair

Veronique @ Food & Wine Chickie
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Chef’s Degustation at Blu in Montclair

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
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

“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
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
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.

Restaurant Blu
554 Bloomfield Ave.
Montclair
973-509-2202

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.

Taste of Essex Returns March 31

JerseyBites
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Taste of Essex Returns March 31

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.

Learning the Art of Mozzarella Making

Deanna Quinones
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Learning the Art of Mozzarella Making
Making mozzarella cheese by hand
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.

Slicing cheese curds to make fresh mozzarella
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.
Michael Losurdo making fresh mozzarella
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.
Michael Losurdo stirring first cook of fresh mozzarella
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.
Stretching fresh mozzarella
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.
Folding and stretching in the process of making mozzarella
STEP 5: Separate a piece of cheese from the larger mass, then begin folding and smoothing into the desired shape.

Stretching fresh mozzarella cheese

Pasquale Guarella demonstrating mozzarella making
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!).
Michael Losurdo demonstrates cheese making
Mr. Losurdo shows Mary Bartels how to shape the perfect mozzarella ball.
Forming handmade mozzarella balls
The shaping continues.
Fresh mozzarella braid
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.
Fresh mozzarella made by hand
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.

Fresh Neapolitan pizza at A Mano Restaurant
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

Mon – Thurs: 11:30 a.m. – 10 p.m.
Fri – Sat: 11:30 a.m. – 11 p.m.
Sun: 12:30 p.m. – 9 p.m.

 

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)

Pull Up a Stool at The Counter in Clifton

Terry Krongold
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Pull Up a Stool at The Counter in Clifton

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 Counter, Clifton

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.

Grilled Ham and Swiss on Brioche Bun, The Counter

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].

Foodie Things to Do This Weekend and Beyond

JerseyBites
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Foodie Things to Do This Weekend and Beyond

 

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

THIS WEEKEND:

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.

1920484_10203174994006892_1293223433_nMarch 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.

1901604_10203174990126795_608643142_nMarch 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.

DiamondsForKale-SaveTheDate-V1aApril 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.

 

 

Springtime Ingredients: A Wish List From NJ Chefs

Veronique @ Food & Wine Chickie
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Springtime Ingredients: A Wish List From NJ Chefs

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.

Bellview Winery’s Dandelion Wine

JMalme
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Bellview Winery’s Dandelion Wine

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.

Lickt Gelato in Kenilworth

MStavrou
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Lickt Gelato in Kenilworth

For anyone who’s been to Italy, the mention of gelato brings to mind a luscious frozen treat where quality is stressed over quantity. That is exactly the mantra behind Lickt Gelato, created by Margaret Asselin. Margaret had experience making gelato for friends and family, and in 2011 she decided to leave the corporate world and create Lickt Gelato. She saw Lickt Gelato as the chance to work for herself while also setting an important example for her teenage daughter. Lickt Gelato is based out of a factory in Kenilworth.

One of the reasons Asselin chose to focus on gelato is because of the health benefits, as gelato doesn’t require as much sugar and fat as ice cream. She makes an effort to use seasonal ingredients and will change up the flavors with the season. The company’s most popular flavors include salted caramel, chocolate sea salt, fresh mint Oreo, and spicy chocolate. Asselin has also done some unique flavors by request, everything from piña colada to goat cheese blood orange to agave cinnamon.

Lickt Gelato is currently being sold at The Meat House in Summit and Fairchilds in Roseland. The company also works with caterers for events and offers its product at some local restaurants. In addition, Lickt products can be found at farmers markets and other local events. Asselin’s goal for this year is to build the distribution and work on getting more restaurants to carry their product. Lickt’s current distribution is largely the result of word of mouth. The product is so good that if customers taste it at an event, they’re willing to seek it out. People respond not only to the quality of the product, but also the fact that it’s local and made in small batches, ensuring freshness.

Asselin spends her days looking for new flavor inspiration, with cocktail menus and cooking magazines serving as two of her favorite sources. There is a constant balancing act when it comes to a new flavor—it may taste wonderful, but will it appeal to enough customers? The challenges of Lickt Gelato are such that no day is the same, but to Asselin, that’s part of the fun.

Lickt Gelato
https://www.facebook.com/lickt

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.

Chef Spotlight: Red Knot’s Ralph Romano

Veronique @ Food & Wine Chickie
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Chef Spotlight: Red Knot’s Ralph Romano
Ralph Romano
Executive Chef Ralph Romano

Executive Chef Ralph Romano, a Union County resident, has worked all over the world, and is thrilled to be back in his home state creating contemporary American Gastropub fare at Red Knot at Galloping Hill. A graduate of the French Culinary Institute, Ralph has experience being a chef at global five-star, five-diamond hotels, resorts, and restaurants, including Marriott and Four Seasons properties in London, Mexico, Puerto Rico and New York City. His most recent endeavor was opening up the prestigious Barclay Center in Brooklyn, NY, as Executive Chef.

What is your earliest food memory?
I must have been around five years old when I awoke one morning—I always was an early riser and still am—and decided to make biscuits for the whole family. Being the type of kid who disdained instructions—I always threw the model instructions out—I proceeded to make the biscuits without a recipe. I mixed flour and water, made balls, and then put them in the oven at 500 degrees Fahrenheit. You can imagine the outcome!

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
Yes, there definitely was a moment when I consciously decided on cooking as a career. I always worked with my hands—as a musician on keyboards, carpenter, woodworker, fisherman, diver, actor, set designer, bartender, and short-order cook. I was moving to Mexico with my wife; we were just married and saying goodbye to our life in New York. I needed a trade without having to drag a boat, workshop, or stage set with me. A good friend said to me, “You enjoy cooking, why not be a chef?”

Any interesting stories about your early days of cooking professionally?
To be a chef, I went to the French Culinary Institute, so back to New York for six months. And I have a very understanding wife to let me go back to New York after six months of marriage. Master chef Alain Sailhac introduced me to the great chef Fernand Gutierrez, who opened the door to The Four Seasons Mexico City—five stars, five diamonds—and that was my apprenticeship for four years.

What is your cooking style?
Collaborative. Like a band, everyone must gel. When something is off, I look for where the energy is jammed up.

What is the greatest opportunity that has come from cooking?
To travel the world with Four Seasons, Marriott, Renaissance and Ritz Carlton.

What is the most memorable meal you’ve had?
Rabbit meatloaf at Chelsea Piers, at a fundraiser about seven years ago.

It’s your last day on earth. What will your final meal be?
Something light; I hate to travel on a full stomach.

What is the best advice you have for aspiring chefs?
Before you spend thousands of dollars on an education, work in a restaurant for a few months and see if it’s the right fit for you.

If you could choose to be any food item, what would it be?
An egg. They’re perfect.

What is the one “staple” food you always have in your cupboard at home?
Smoked chipotle chiles from Veracruz, Mexico.

What is your beverage of choice?
These days, water. Chefs used to hit it hard in my day.

What are your favorite comfort foods?
Fried chicken, mashed potatoes and glazed carrots.

What New Jersey restaurant do you enjoy dining at, besides your own?
For special occasions, Boulevard Five72 near my Cranford neighborhood; otherwise, picking up a pizza at Santillo’s to talk with Al, the owner—smart guy, old school.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
Henry Miller—let him do the talking; Bill Evans—piano music is nice with dinner]; and Thom Hartmann, whom I always read when we reach a new low as a society and culture. He also has been a very successful businessman maybe he’ll pick up the check.

Are you working on any upcoming projects our readers would be interested in learning about?
We’re still in launch mode, getting our name out there and letting people know we are proudly public and not a private golf course! Our newest project is the start of our Classroom. Coming up: pizza, cupcakes and cocktails.

 For Gina Glazier’s recap of a pizza class with Chef Romano, click here.

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.

St. Patrick’s Day Recipes!

JerseyBites
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St. Patrick’s Day Recipes!


This recipe roundup is sure to make the neighbors green with envy. Sorry, we couldn’t help ourselves.

Guinness Brownies with Irish Buttercream Frosting
By Melissa Baratta, Ocean County, Some Sugar Added

This is the perfect decadent dessert after you’ve had your fill of corned beef & cabbage. The brownies are chewy and moist with a hint of Guinness flavor, and the buttercream makes use of Irish cream instead of milk and vanilla.

Recipe can be found on Some Sugar Added.

Make Your Own Irish Cream, Amanda Waters, Sussex County
Make Your Own Irish Cream

Make Your Own Irish Cream
By Amanda Waters, Sussex County, Our Italian Kitchen

If you want to try your hand at making Irish cream, try the recipe. It’s simple and delicious—a perfect way to cap off your St. Patrick’s Day!

Recipe can be found on Our Italian Kitchen.

Irish Cupcakes
By Amanda Waters, Sussex County, Our Italian Kitchen

Here is sweet treat to enjoy with your Irish cream: Irish Cupcakes! These cupcakes feature Guinness chocolate cupcakes filled with Irish whiskey ganache and then topped with Irish cream frosting. They will make a great addition to any St. Patrick’s Day party!

Recipe can be found on Our Italian Kitchen.

Irish Cream Fruit Dip
By Amanda Waters, Sussex County, Our Italian Kitchen

A sweet, creamy dip for fruit, cookies, or really anything!  This a great last minute dessert for a St. Patrick’s Day, because you can whip it up quickly and easily! I used mascarpone cheese in this dish, but cream cheese would work wonderfully, too!

Recipe can be found on Our Italian Kitchen.

St. Patrick’s Day Candy Popcorn
By Jennifer Miller, Hunterdon County, MealDiva

An easy, festive and fun treat for the kids!

Recipe can be found on MealDiva.  

Barb’s Irish Soda Bread
By Terry Krongold, Passaic County, The Cook’s Tour

This recipe was given to me by a friend I used to work with. It’s not traditional, as it doesn’t include caraway seeds. However, IMHO, it is the perfect accompaniment to a cup of tea in the afternoon or toasted with good butter in the morning, and it couldn’t be any easier!

Recipe can be found on The Cook’s Tour.

Kerry Brown Irish Soda Bread


Authentic Irish Soda Bread
Submitted by Kerry Brown, Burlington County

The luck of the Irish was with me when I discovered this gem of a recipe. I prepared the mouthwatering seasonal treat exactly as directed (without the optional wheat gluten). As promised, I was rewarded with authentic Irish soda bread flavor and texture. And my bread machine did half the work! I suggest serving plain or toasted, topped with Kerrygold Pure Irish Butter. Slàinte!

Recipe can be found on Food.com. 

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