Page 129 ⋆ Jersey Bites

Lickt Gelato in Kenilworth

MStavrou

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March 17, 2014

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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March 15, 2014

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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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March 14, 2014

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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.

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.

Foodie Things to Do This Weekend and Beyond

Events

JerseyBites

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March 13, 2014

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

THIS WEEKEND:

March 13: Blue Morel welcomes winery O. Fournier’s founder, Jose Manuel Ortega Fournier, for a wine dinner at 7 p.m. O. Fournier produces wines in Mendoza (Argentina), Maule (Chile) and Ribera del Duero (Spain). Chef Kevin Takafuji will present a four-course menu including slow roasted Berkshire pork belly, tea-smoked duck breast and Korean-style beef sirloin, to be paired with the wines. Fournier will introduce his wines, including including the 2006 Alpha Spiga Tempranillo and 2009 Alpha Crux Malbec. $79/person (plus tax and gratuity). Call 973-451-2619 for reservations. Click here for full menu. Blue Morel, 2 Whippany Road, Morristown.

March 13: Tonight is the night for Atlantic Cape Community College’s 31st Annual Restaurant Gala at Bally’s Atlantic City Hotel and Casino. With the theme of “The Greatest Gala on Earth,” the event will celebrate food with hors d’oeuvres prepared by students at the Academy of Culinary Arts and the house specialties of 40 of the area’s best restaurants at a progressive dining experience. An elegant dessert reception, co-organized by Chef Deborah Pellegrino of Caesars Entertainment and Chef Tree McCann of the Academy of Culinary Arts, will complete the evening’s festivities. Live music will include Don’t Call Me Francis, The FM Band and Lenny Mitchell. Performance ice sculptor Peter Slavin, an Academy of Culinary Arts graduate and owner of Fear No Ice Philly, will take the stage during the cocktail reception. The event has raised nearly $3 million for scholarships since 1984. All proceeds form the gala benefit student scholarships at the Academy of Culinary Arts at Atlantic Cape Community College and Atlantic Cape Foundation operations. For more information, contact Torrina Bennett-Michael at (609) 463-4672 or [email protected]. Or visit www.atlantic.edu/gala. Bally’s Atlantic City Hotel and Casino, 1901 Boardwalk, Atlantic City.

March 14 and 16: In honor of National Nutrition Month, Kings Food Markets and nutritionist Shari Bilt Boockvar, MS, RD, are working together to help people improve their health. Stop by the Morristown Kings to learn about how to transition into a healthier diet and receive a personalized plan. Earthbound Farms will be on hand with prepared salad bowls for sampling. (Boockvar will also be visiting other Kings Food Market locations, including Gillette on March 21 and 22 and Short Hills on March 28 and 29. Kings Food Markets, 191 South Street Morristown, 973-898-4512.

March 16: If you’re in the Princeton area and you love Trader Joe’s, head over to Barnes & Noble for a meet-and-greet with author and registered dietician Susan Greeley, who will be signing copies of her cookbook, Cooking with Trader Joe’s: Lighten Up! Signing is at 1 p.m. Princeton/Market Fair Barnes & Noble, 3535 Route 1, Princeton.

March 16: Tune in to HLN at 7 p.m. to watch the CulinAriane’s own Ariane Duarte compete for $50,000 in the semifinals of Cook Your Ass Off. Click here for a sneak peek! (This is the former HeadLine News channel/channel 101 on Verizon Fios, channel 58 on Comcast, andchannel 59 on Cablevision.)

March 16 through 21: SJ Hot Chefs Spring Restaurant Week includes more than 30 South Jersey restaurants. The Restaurant Week features four-course menus for $35. Click here for a list of participating restaurants and to make reservations online.

AND BEYOND:

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 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. Hanover Marriott Hotel Ballroom, 6 to 9 p.m. Tickets $60 per person.

March 26: Di Paolo’s Italian Restaurant is hosting 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 28: Hudson County CASA (Court Appointed Special Advocates) hosts its 8^th 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 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 event. Crystal Springs Resort, Rt 94 & 2 Chamonix Drive, Vernon Township.

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, such as March 17, apply.

April 4 and 5: Attend “The Celebration of the Suds” at the Atlantic City Beer and Music Festival. Over 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 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 wil 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.

Restaurateur Spotlight: Vince Carrabba

Veronique @ Food & Wine Chickie

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March 12, 2014

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If you’re looking for Italian food that’s the real deal, talk to Vince Carrabba, co-owner and culinary director of Millie’s Old World Meatballs & Pizza in Morristown.

JERSEY BITES: What is your earliest food memory?
VINCE CARRABBA: I fondly remember family dinners at my grandmother’s house—having Sunday pasta and meatballs.

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
Never really thought about making food a career, just have always had a passion for food and introducing people to food establishments. I love my family recipes—which I think are the best! And I love making people happy through good food.

What’s your best memory of your early professional cooking days?
Sitting with my brother, Brandon, and Executive Chef, we often laugh about how many ingredients we went through in order to perfect our recipes. Looking back on what we spent on food, we probably could have fed our customers free for a year!

What is your cooking style?
We are very hands on. The cuisine is Italian and we incorporate local, organic ingredients wherever possible. We make our mozzarella on premise and our sauce is unique.

Basil Pizza at Millie's — Basil Pizza at Millie’s

What is the greateest opportunity that has come from cooking?
Taking traditional Italian styles to the next level by opening our own restaurant.

Describe the most memorable meal you’ve had.
Eating coal-fired pizza in Coney Island with my family. I just couldn’t get enough.

It’s your last day on earth, what would your final meal be?
All my body can ingest from the Millie’s menus, starting with fresh mozzarella and finishing with Nutella pie.

What is the best advice you have to share with young folks interested in becoming chefs?
Use the best ingredients. Simplify your recipes. And always pay attention to detail.

If you could choose to be any food item, what would it be?
Grated cheese because I would be able to touch everything and give it a final flourish.

What one food do you always have in your cupboard at home?
Crushed red pepper, so I can add a little spice to everything.

What is your beverage of choice?
Seltzer with lemon.

What is your favorite comfort food?
Fresh mozzarella.

Sausage Pizza at Millie's — Sausage Pizza at Millie’s

What New Jersey restaurant do you enjoy dining at, besides your own?
The Strip House because they make a good steak.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
My first choice is Grandma Millie because it is from my grandmother that I first got my passion for food. She passed on family recipes to my mother and then to my brother and me. I would love for her to see how her recipes have lived on. Then I’d add my grandfathers, whom I never got a chance to meet because they were taken too soon. I would love to sit with all of them and hear all of their stories. Although not a person, I would also want to add my first imported Rottweiler, Carlos—I have a picture of him prominently displayed in the restaurant. He was my best friend and dining companion. He was a picky eater, but would never turn down a meatball! I would have loved for him to be able to talk. Oh, the conversations we would have had.

Are you working on any upcoming projects our readers would be interested in learning about?
We are developing our own bottled marinara sauce and worldwide shipping of our “Pots of Meatballs.” Also, we’re looking at other locations and concepts for expansion, including a fast-serve concept and a meatball shop.

Millie’s Old World Meatballs & Pizza
60 South Street
Morristown
973-267-4992

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.

Pizza Time at Galloping Hill’s Red Knot Restaurant

Gina Glazier

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March 11, 2014

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Pizza Time at Galloping Hill’s Red Knot Restaurant

Pizza Time class at Red Knot at Galloping Hill, Kenilworth

With the amount of time I spend in a classroom, it can be a touch difficult for me to want to step inside another one after the 3:45 school bell rings. You can, however, coerce me if the classroom is also known as a kitchen and the one doing the instructing isn’t me! I love what I do, don’t get me wrong, but when I get to be the one on the opposite side of the classroom walls, I’m all in for a break.

I was recently lucky enough to attend a kitchen/classroom event and had the pleasure of being the learner for the night. Red Knot, the oh-so-welcoming restaurant at Union County’s Galloping Hill Golf Course just hosted a series of culinary classes. Besides the pizza session, which I will get to in a second, they also held cupcake and specialty beverage classes for the public.

Pizza Time was held under the instruction of Executive Chef Ralph Romano, and we learned the process of making our own pies in their wood-fired oven. Pastry Chef Cassandra Carlstrom was also on hand to educate us on the dos and don’ts of creating your own pizza dough at home.

The two-hour class was held inside Red Knot’s full-service kitchen. The class was small and the space was hot: this made for a great learning environment but also one in which you had to be able to take the heat!

Gina Glazier, Regional Editor Middlesex County, Jersey Bites — Chef for a Day: Gina Glazier!

Each one of us was able to shape our dough, top it with quality meats, cheeses, and various veggies and watch it cook and blister in less than five minutes in their 600°F oven! It was pretty cool. The results were excellent and had us wishing we had that type of heating device in our own homes. While dreaming of our own professional kitchens, we were treated to our own pizza creations. Whether we wanted to eat it in the kitchen while bouncing some questions off the chefs, take it to a table outside in the dining room or simply just take it home, one thing was guaranteed: we weren’t leaving Chef Romano’s kitchen hungry!

While the food alone was good enough to recommend this class, the tips we learned will pay off long into the future. Here are the pizza-making takeaways that I found most helpful:

– Get your oven to heat as high as it can go.
– Preheat, preheat, preheat!
– Cornmeal sprinkled on your pizza stone is a great way to prevent sticking and serves as a tastier alternative to flour.
– When making pizza dough at home, the flour is key – 00 flour is essential.
– Don’t go heavy on the sauce, it can make for a soggy situation!
– Put the oven rack as low as it can go.

Also worth noting was the pricing of the class. For a mere $25, you got a night out, a kitchen demo, a recipe booklet, a hand-crafted pizza, house wine, and a goody bag to go! Now that is quite a deal if I do say so myself!

Upcoming events are posted on Red Knot’s site.

Red Knot Restaurant at Galloping Hill Golf Course
3 Golf Drive
Kenilworth
908-241-2211

Gina attended this class compliments of Red Knot.

Gina Glazier is a born and raised Jersey Girl. She recently earned her Master’s degree in Reading & Literacy and is currently a teacher. Gina lives with her husband, Matt, who is her number one fan and shares in her passion for the culinary arts, minus the cooking part! Her “culinary life” became a reality a few years back when she was chosen to be a guest of The Star Ledger’s Munchmobile. This ignited Gina’s desire to be around food and all its counterparts all the time, meaning restaurants, cookbooks, TV shows, cooking, etc. Gina says her “biggest and most monumental experience” was being a part of The Star Ledger’s Pizza Patrol two years ago where she traveled the entire state, eating at 3, 4, sometimes 5 pizzerias a night for just about 6 months! You can check out her Hungry Teacher adventures, on her blog www.ahungryteacher.blogspot.com.

Irish Whiskey for Saint Patrick’s Day: That’s No Lie

Peter Culos

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March 10, 2014

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Irish Whiskey for Saint Patrick’s Day: That’s No Lie

For Johnny Meatballs, Meatball Day is Every Day

Rachel Bozek

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March 9, 2014

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For Johnny Meatballs, Meatball Day is Every Day

While Johnny DeCarlo, a.k.a. Johnny Meatballs, doesn’t have a brick-and-mortar location, this totally mobile meatball-making machine is getting ready to kick off his sixth year spanning the Garden State, bringing his meatballs to street fairs, feasts, festivals and farmers’ markets. His first event for 2014 will be in Haworth, on May 4. In the meantime, he delivers by the tray and is also available for catering.

So for National Meatball Day, is there anyone better to talk to than Johnny Meatballs? We didn’t think so, either.

JERSEY BITES: How will you be celebrating National Meatball Day?
JOHNNY MEATBALLS: I’ll be doing the same thing I do every Sunday: making them and eating them. I have meatball day several times a week, and almost daily in the summer months when I’m out in the streets regularly. Next week I’ll be visiting some news morning shows to celebrate this meatball craze.

Describe the ideal meal that includes meatballs.
That would be a Sunday, New Jersey, Italian-style day. Giant antipasto platter to start with various salami and cheeses. Then you’ve got the macaroni, the big bowl of meat from the gravy/sauce, sausages, bracioles, of course, meatballs. Then insalate after that, vino flowing. Old school all the way: friends, family, food!

Why are some meatballs heavy and dense while others are light and tender?
That’s all in how much or little you mix the mixture. First of all, no outside implements [are allowed]. You use your hands. Now you work everything in the bowl and incorporate all the ingredients but cannot overdo it. There is no set time—when you can pick up the whole mix like a giant meatloaf and it doesn’t fall apart at all, you’re ready to roll.

Johnny DeCarlo, Johnny Meatballs — Johnny DeCarlo, a.k.a. Johnny Meatballs

Can you share some of your meatball-making secrets?
I include sweet caramelized onions as opposed to using them raw, as some may. I cook them down in a pan and get them soft and golden, which is followed by a quick chill before I stir them into the mix. Then I add my proprietary, special 10-spice blend, a savory mix of salt, pepper, oregano, parsley, garlic powder and five other carefully selected herbs and seasonings. The sweet onions and the savory spices provide a perfect blend of flavor, which makes my meatballs unique.

To soak the bread or not to soak the bread? That is the question.
Soaking stale bread in water or milk is one of those techniques used by our grandmothers that may or may not carry on to the next generation of meatball makers in a family. Whether doing that as opposed to just using breadcrumbs makes for a moister or “better” meatball, well, that’s all a matter of opinion. My mixture is always moist because I use liquid eggs and I keep water running, or a bucket of water to continuously be sure my hands are also wet.

What’s your most memorable meatball to date?
I had a great meatball down in Atlantic City. It may not have been my all-time favorite, but it was very, very good. From a classic joint—those are the types of places I like to eat at, that have been around for years and the people that come are part of the fabric of the establishment because the generations continue to come. And it was a great night out with my whole family and that’s what it’s all about.

Ever met a meatball you didn’t like?
Probably not. In my experiences, I have always been able to find a redeeming quality in a meatball. Although I did have one recently with peanuts in it that was a little weird, but I’d rather not talk about that at the moment.

Do you ever get sick of meatballs?
Now I couldn’t say if I did, I’m Johnny Meatballs, after all! In all seriousness, I like to pace myself and not overdo it. I really don’t eat them more than once a week. That’s how it’s been since I was five years old.

What’s the story behind your video series?
The Johnny Meatballs Experience, on my YouTube channel, is an underdog story about life as a street food vendor in New Jersey, but more importantly, as an independently owned local little guy. It developed when the Super Bowl came here and I was finding it extremely difficult to get involved in the festivities up against all the corporations. So I got together with a film crew and we made a series of videos, which will be released in the spring in the form of a full-length documentary—or “doc-u-meat-ary,” as we call it.

For details about his schedule or to place an order, here are a few ways to keep up with this man on a mission.

Email Johnny Meatballs at [email protected]
Follow Johnny Meatballs on Facebook.
Follow Johnny Meatballs on Twitter.
Go to the Johnny Meatballs website.

Photos courtesy of Johnny DeCarlo.

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

Where’s the Beef? At BiBi’z in Westwood

HeidiR

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March 8, 2014

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Bibi’z Restaurant/Lounge specializes in global American fare with a decidedly Mediterranean twist. In response to popular demand, the Bergen County restaurant is adding its prime Angus beef shoulder tenderloin special as a feature on its menu. The shoulder tenderloin special is complemented by sautéed mushrooms, Gorgonzola brûlée and rosemary imbued jus. It is served with roasted red potatoes and Brussels sprouts.

Shoulder tenderloin or teres major, also referred to as beef shoulder petite tender or bistro filet, is a cut of beef derived from the shoulder blade (chuck). It is considered the second most flavorful cut of the steer, one of the most tender beef muscles and very similar in quality and flavor to filet mignon. While the cut comes with a more manageable price-tag, it isn’t often used because it requires special skill to butcher but it makes for a very tender and uniquely flavorful dish.

Ida Martin, founder and owner of Bibi’z Restaurant/Lounge commented, “Our prime Angus beef shoulder tenderloin entrée is basically the perfect marriage of flavors. It is so satisfying and hearty. In the past we offered it occasionally as a special but the demand for the dish became so intense we decided to add it to our list of permanent menu offerings. Pairing it with tangy blue cheese brulee, sautéed mushrooms, braised Brussels sprouts and perfectly roasted red bliss potatoes takes this dish way beyond meat and potatoes.” Martin recommends a full-bodied red wine like Feudi del Duca Montepulciano, deep and dark with oak and plum flavors.

The prime Angus beef shoulder tenderloin will be offered for $26 as a standard entrée during both lunch and dinner.

About Bibi’z Restaurant/Lounge

Founded by Ida Martin in 2011, Bibi’z offers global American fare with a Mediterranean twist. Bibi’z Restaurant and Lounge is located at 284 Center Avenue in Westwood, NJ. Bibi’z is open Tuesday-Saturday from noon to 11:00 p.m. and Sunday 11:00 a.m. to 9:00 p.m. (Brunch from 11:00 a.m. to 3:00 p.m.). Catering and private dining facilities are available. Chef Mo Kablouti, former owner of Cafe Rafaella’s in New York City and Rafaella Italian in Wilmington, NC, heads the kitchen team, creating soul-satisfying food in healthy renditions.

Bibi’z also offers Happy Hour six days a week in the lounge from 3:00 pm to 6:00 pm and “Girls Night Out” every Thursday with drink specials in the lounge and dining room.

BiBi’s Restaurant/Lounge
284 Center Avenue
Westwood
201-722-8600

Hours of Operation:

Closed Monday
Tuesday: 12:00 to 10:00 p.m.
Wednesday: 12:00 to 10:00 p.m.
Thursday: 12:00 to 10:00 p.m.
Friday: 12:00 to 11:00 p.m. (bar until 12 a.m.)
Saturday: 12:00 to 11:00 p.m. (bar until 12 a.m.)
Sunday: 11:00 a.m. to 9:00 p.m.

Weekly Specials:

Happy Hour Every Day from 3 p.m. to 6 p.m. in the lounge and patio.
$6 cocktails | $5 wines | $3 beers

Twilight Tuesday’z
Four-course menu, includes glass of wine | $30

Wine’Down Wednesday’z
25% off every bottle of wine with dinner entrees

Thursday’z
Live Music & Ladies Night
$6 cocktails | $5 wines | $3 beers

Prices are subject to change.

Heidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands. Heidi is equally comfy in greasy spoons and high-end restaurants. When she’s not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen County resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating. Heidi also writes at Redhead With A Fork, a life|style blog. To reach Heidi, email her at [email protected].

The Bridge Café in Frenchtown

Jennifer Miller

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March 7, 2014

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Don’t you love it when you accidentally discover a fantastic place for a delicious bite to eat? This recently happened to me at The Bridge Café in Frenchtown. It was a cold day in February when my family and I stumbled into The Bridge Café for lunch. Located in Frenchtown’s original train depot, I was immediately impressed with the very playful and casual ambiance. The wait staff followed suit but was very nice and polite and immediately attentive and helpful when I told them about my daughter’s food allergies.

To start, we ordered hot chocolate for the kids and coffee for the adults: I find it necessary to comment on the hot chocolate because it was a simply luxurious treat—with a wonderful, ultra-creamy and delicious texture—I almost stole it from my daughter. Yum! The coffee was also spectacular and the beans were from Small World Coffee which is roasted in Princeton. Can’t go wrong with New Jersey coffee!

The menu was adorable with the catchy phrase “Eeeny meeny miney mo…” at the top. And it was hard to decide what to choose: from the Croque Madame to the grilled spinach cakes to the shrimp Greek platter—it all sounded delicious. After much pondering, I finally decided on the special, a spinach and feta quiche. I definitely made the right decision as the warm and cheesy quiche was served on a colorful plate of salad with a small cup of tasty split pea soup. Meanwhile, my husband enjoyed a black angus “Bridge burger” on a toasted bun. Even in the dead of winter, the plates were alive with crunch and color. As we savored our lunches, we enjoyed the icy view of the bridge overlooking the Delaware River. On a sunny spring, summer or fall day, The Bridge Café must be packed with patrons eating fabulous food view a magnificent view.

Spinach and feta quiche at The Bridge Cafe in Frenchtown — Spinach and feta quiche at The Bridge Café in Frenchtown

After enjoying a fresh and vibrant lunch, we turned our attention to the pastries—sweet tidings made from scratch that were absolutely mouthwatering—especially the doughnuts. We were entirely too full to try the ice cream but there were people ordering away—it must be excellent ice cream if it’s being ordered in the middle of winter!

I highly recommend stopping at The Bridge Café for lunch. It is a great little place to enjoy freshly prepared food with a view of the water.

The Bridge Café
8 Bridge Street
Frenchtown
908-996-6040

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

Foodie Things to Do This Weekend and Beyond

Events

JerseyBites

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March 6, 2014

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

THIS WEEKEND:

Through March 8: Avid food fans are enjoying Atlantic City Restaurant Week, a seven-day celebration of dining in the greater Atlantic City area. This popular event is happening at restaurants throughout the city’s signature casino resorts, neighborhoods and surrounding suburbs. The 2014 culinary event features prix-fixe dinner menus at $33.14 per person (excluding beverages, tax and gratuity). Select restaurants are also offering a prix-fixe lunch for $15.14 per person. Click here for more information and a list of participating restaurants.

March 8: Grapes and Grain South Jersey, a fundraiser for the Cystic Fibrosis Foundation, promises to be a relaxed evening of fine wine, specialty beers, good food, music and a silent auction. The VIP Tasting begins at 6 p.m. and the general tasting goes from 7 to 10 p.m. Tickets are $75 per person. 610-325-6001. The Mansion On Main Street, 3000 Main St., Voorhees.

March 8: Pizza Time at the Red Knot Restaurant at Galloping Hill Clubhouse. Hands-on pizza making class from 2 p.m. to 4 p.m. with Executive Chef Ralph Romano and his staff. Make your own pizza, learn some tips, enjoy complimentary wine and take home a goody bag, too! $25 per person. Red Knot Restaurant at Galloping Hill Golf Course, 3 Golf Drive, Kenilworth. 908-241-2211.

March 8 and 9: Bergen County-based Giants of Generosity sponsors its Celebrity Food and Wine Show 2014. Funds raised will help needy families and individuals throughout Bergen County. Featured guests are celebrity chef Maneet Chauhan, author, restaurateur and judge on the Food Network’s Chopped, and chef Guy Mitchell, producer of the White House Chef Tours. $75 per person. Clinton Inn Hotel, 145 Dean Drive, Tenafly. Purchase your tickets here.

March 9: In honor of National Meatball Day, Millie’s Old World Meatballs & Pizza in Morristown is hosting a meatball eating contest: Man (or Woman!) v. Meatball! Two contests will occur, one beginning at 12:30 p.m. and the other at 4:30 p.m. Winners will receive a $25 Millie’s Gift Card, have their photos hung on the wall and be commemorated with a weekly Special Pie named after them! To register or for more info: [email protected]. Millie’s Old World Meatballs and Pizza, 60 South St. Morristown.

March 9: Thirty restaurants are participating in the 6th Annual Belmar Restaurant Tour. This event will take place from 11:30 a.m. to 4:30 p.m., and for $30 in advance or $35 on the day of, guests can sample chef’s creations at an array of Belmar’s fine restaurants. Click here to purchase tickets in advance. For more information, call 732-681-3700 ext. 214 or email [email protected].

AND BEYOND:

March 10: The Rotary Club of Montclair hosts the third annual Taste of Montclair, from 5:30 p.m. to 9:00 p.m. at Montclair State University. The all-volunteer, nonprofit Rotary Club will donate 100% of the money raised to local charities. Most of the money will benefit local feeding programs and soup kitchens. Tickets are available here and are $55 per person. The Conference Center, University Hall, Montclair State University, 1 Normal Ave., Montclair.

March 12: A Mano Pizza will host a five-course Neopolitan, wine tasting dinner with Alba Vineyard beginning at 6:30 p.m. Patrons will learn about the dining and tasting selections from A Mano’s owner Fred Mortati and Alba Vineyard’s owner and winemaker. The dinner is $50 per person (tax & gratuity additional). Must be 21 years old to attend. 201-493-2000. A Mano Pizza, 24 Franklin Avenue (at Chestnut Street), Ridgewood.

March 13: Blue Morel welcomes winery O. Fournier’s founder, Jose Manuel Ortega Fournier, for a wine dinner at 7 p.m. O. Fournier produces wines in Mendoza (Argentina), Maule (Chile) and Ribera del Duero (Spain). Chef Kevin Takafuji will present a four-course menu including slow roasted Berkshire pork belly, tea-smoked duck breast and Korean-style beef sirloin, to be paired with the wines. Fournier will introduce his wines, including including the 2006 Alpha Spiga Tempranillo and 2009 Alpha Crux Malbec. $79/person (plus tax and gratuity). Call 973-451-2619 for reservations. Click here for full menu. Blue Morel, 2 Whippany Road, Morristown.

March 13: Tickets are now on sale for Atlantic Cape Community College’s 31st Annual Restaurant Gala on March 13 at Bally’s Atlantic City Hotel and Casino. With the theme of “The Greatest Gala on Earth,” the event will celebrate food with hors d’oeuvres prepared by students at the Academy of Culinary Arts and the house specialties of 40 of the area’s best restaurants at a progressive dining experience. An elegant dessert reception, co-organized by Chef Deborah Pellegrino of Caesars Entertainment and Chef Tree McCann of the Academy of Culinary Arts, will complete the evening’s festivities. Live music will include Don’t Call Me Francis, The FM Band and Lenny Mitchell. Performance ice sculptor Peter Slavin, an Academy of Culinary Arts graduate and owner of Fear No Ice Philly, will take the stage during the cocktail reception. The event has raised nearly $3 million for scholarships since 1984. All proceeds form the gala benefit student scholarships at the Academy of Culinary Arts at Atlantic Cape Community College and Atlantic Cape Foundation operations. For more information, contact Torrina Bennett-Michael at (609) 463-4672 or [email protected]. Or visit www.atlantic.edu/gala. Bally’s Atlantic City Hotel and Casino, 1901 Boardwalk, Atlantic City.