RELEASE: Celebrate your love of New Jersey Wines February 9 – 11 & February 16 – 18, 2024
Haddonfield, NJ: Garden State Wine Growers Association — a coalition of 60+ New Jersey wineries and vineyards supporting the Garden State’s wine industry through information, resources, and advocacy — will host two weekends of Valentine’s Day themed events.
The New Jersey Wine & Chocolate Trail Weekends celebrate Valentine’s Day and will occur on two consecutive weekends: February 9-11 and February 16-18, 2024. During both weekends, participating New Jersey wineries offer wine tastings, artisanal chocolates, live music, and more.
“In anticipation of Valentine’s Day, New Jersey’s wineries are getting ready with wine, chocolate, and romantic experiences,” shared Devon Perry, Executive Director of the Garden State Wine Growers Association. “Our website, NewJerseyWines.com and Passport to New Jersey Wine Country mobile app both offer the perfect tool to plan your journey and capture your memorable experiences. Follow us across social media and sign up for our weekly newsletter, In the Vines, to get a taste for what Garden State wineries have planned for you, your loved ones, and friends this Valentine’s Day season.”
White Horse Winery’s proprietor, Brock J. Vinton II, shared, “We are excited to welcome guests from near and far to enjoy the hand-picked wine and chocolate pairings at White Horse Winery. Our special package includes chocolates from Sweet Mary’s Chocolates, which is owned and operated by Julia-Marie Cassidy of Salem Oak Vineyards.”
With over 60 wineries and vineyards in four distinct American Viticultural Areas, there’s a New Jersey winery within less than an hour’s drive for residents of the Garden State. The four American Viticultural Areas (AVA) are the Warren Hills AVA, the Cape May Peninsula AVA, the Central Delaware Valley AVA and the Outer Coastal Plain AVA. Vineyards across New Jersey grow more than 80 grape varieties, including Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Riesling, Sangiovese, Albarino and Chardonnay. New Jersey’s wineries also produce a wide array of fruit wines, and New Jersey is one of the top producers of wine in the country.
About Garden State Wine Growers Association
The Garden State Wine Growers Association is a non-profit organization of New Jersey-based wineries, vineyards and allied businesses. It serves as a centralized information repository, resource and clearing house for industry members, and offers a unified voice advocating for issues important to the entire range of New Jersey winery and vineyard operations. Central to this mission are efforts toward branding, marketing, public relations, education, and legislation and regulation for the furtherance of the vineyard and wine industries in the Garden State. For more information, visit https://www.newjerseywines.com.
Paul Vagianos is a busy man. In addition to serving as the mayor of Ridgewood, NJ, Vagianos owns the Ridgewood location It’s Greek to Me. (Other locations include Clifton and Fort Lee.) And yet, Vagianos’s biggest accomplishment is not what he does or what he’s built — but who he’s chosen to work with.
From left: Orlando Hernandez, Paul Vagianos, and Alidio Hernandez
Paul Vagianos and company have amassed, curated, and held onto a staff that has allowed the Ridgewood location to take on a life of its own. Rather than offering just another restaurant chain with a brand name, the team in Ridgewood has secured a list of regular customers, as well as a reputation for great food and quality service.
About the Food
“When people are looking for advice, I tell them the Chicken over Sauteed Spinach one of the specials, is my favorite,” he said. Then, laughing, he added, “You will never go wrong with the owner’s favorite meal. The Chicken over Sauteed Spinach is grilled chicken over a bed of fresh spinach sauteed with tomato sauce, fresh tomatoes, onion, olive oil, garlic, and lemon juice. I’ve turned so many people on to that dish, and they can’t get off it.”
Chicken Mykonos
Vagianos is naturally tuned in to what his customers like. His extensive menu contains everything from homemade hummus and soup to fresh fish and other seafood.
It’s Greek to Me offers lunch anddinner selections that will satisfy picky eaters as well as more adventurous guests. Looking for something you’ve never had before? Appetizers like thesesame-crusted feta might fit the bill. It’s a sweet and savory dish of feta cheese, sesame crust, and honey drizzle.
Whole branzino served with sauteed spinach, orzo, and potatoes.
“We get fresh fish every morning,” said Vagianos. “Our swordfish in the vinaigrette we make is so special and so flavorful, you can’t get it any place else. We spent days and days to get the right cocktail for that vinaigrette. And the whole or fileted branzino: My wife, who does not eat fish, will get the branzino whenever she comes. It’s that good. We make it taste great, and it’s so simple. The Mediterranean selection of foods — the vast majority — is very simple, healthy, and delicious. And it’s varied.”
For the most part, though, Vagianos seems to let the food do the talking. “If it’s not on the menu, it’s not good. And if it wasn’t good, people wouldn’t come.”
The Dining Experience
The front dining area opens to the sidewalk during warm weather.
Vagianos displayed his commitment to every facet of the customer experience at It’s Greek to Me in Ridgewood. The owner expressed his attention to the restaurant’s setting and ambiance. Theindoor dining experience is that of a comfortable café — with classic dinner tables and booths.
He spoke of long summer days spent in the outdoor dining space as well.“I love dining outdoors,” he said. “We’re busy during winter, but we have a beautiful outdoor café — an outdoor room with accordion doors and fans, set in the shade. Customers are sitting outside. We have flowers, umbrellas, canopies — this is when we shine. For six months of the year, I work outdoors. I love being out there. We may have the nicest outdoor cafe in Northern New Jersey.”
It’s Greek To Me main dining room
A Standout Team Member
As illustrated above, Vagianos had so many words for his special team of employees at It’s Greek to Me in Ridgewood. However, one specific employee drew his praise: The story of a nice man with no restaurant experience, who’s been with Vagianos since the beginning.
From left: Orlando, Hector, and Alidio
“Orlando started working for me two months after we opened,” Vagianos said. “He’s a server who does everything that needs to be done to make sure the place is running smoothly. He is a good, hardworking, decent individual. In 27 years, there has never been one complaint about Orlando from any of the thousands of customers or staff. Everyone loves this man. He knows and remembers what you order every time. Our staff treats you like they know you. For Orlando, he takes one day off a week, and on that day, people ask where he is.”
Paul Vagianos even explained that the truly tuned-in regular customers know which day Orlando takes off from work, and they’ll plan their trips to It’s Greek to Me around his schedule!
While some reports suggest the restaurant employee turnover rate is closer to 60%, the other end of the spectrum puts the average restaurant employee turnover rate at 200%. Either way, if you’ve ever worked in a restaurant, you know this spot’s retention level is something to be proud of.
“I have gone for more than a decade, at times, without replacing a single person,” said Vagianos. “They’re all important and we’re a partnership. Illness or personal problem? Take the time you need and get paid. They know this place feeds their family. We don’t have a handbook on this. It’s not complicated. And we enjoy the fruits of that every day — I do, the staff does, and so do the customers.”
“Treat people with respect whether you’re President of the U.S.A., or a dishwasher,” he said. “It’s the same guy who has been making a spinach pie for 25 years. And t’s the same guy folding filo dough and making spinach feta mix. It’s consistent.”
Consistency Is Key
Paul with his wife, Jeannie, and their children, and grandchildren.
“After 27 years here, and marrying my wife 40 years ago, I can say this restaurant is the second-best decision I’ve ever made,” shared Vagianos. “We’re wonderfully successful and I am living my dream. I love going to the restaurant and meeting people every day. This restaurant is like my third child. I have two daughters in their 30s with kids, and a 27-year-old restaurant. Just like we’ve molded our kids to be good citizens we look at with pride and joy — the same happened with the restaurant. It’s almost as special as one of my children.”
And just like raising children, restaurant work is a never-ending endeavor. And Vagianos finds great joy in consistent improvement and in never being satisfied with current success.
“We’re always trying to find something to tweak,” explained Vagianos. “Some people don’t know what [Mediterranean food] is. But then they try our stuff — from baby lamb chops to our hummus. Our regulars have been coming in with their kids. These same kids come in when they return from college and bring hummus back to dorm rooms.”
It’s Greek to Me
21 E. Ridgewood Ave.
Ridgewood, NJ
201-612-2600
Ellery’s Grill, in Middlesex, NJ, is about to launch 35 days of $5 craft drafts, which runs from Friday, January 26, through Thursday, February 29.
And they’re kicking off with a bang: On Friday, January 26, Kelsey Grammer — yes, the Kelsey Grammer — will be in the house to pour his Faith American draft beer selections.
Two years ago, one of Ellery’s distributors built a relationship with Kelsey, whose beer is brewed in Catskills, NY, explained Ben Hydo, general manager of Ellery’s. “He does events in NJ for the beer, and we had an event set up on his bar tour,” Hyde said.
About Ellery’s
Ellery’s Neighborhood Pub & Grill opened 27 years ago in Middlesex, NJ, on March 15, 1997. While the initial focus was more bar-first, owner John Ellery and his management team have worked up fairly priced, quality food options for the menu at this Irish-American-style sports pub.
Owner John Ellery and general manager Ben Hydo
Today, most people in theMiddlesex area and its surrounding community know Ellery’s Grill for its consistent food and drinks, friendly service, and outdoor patio band sessions in the summer. And, yes, some people know the spot as the place where Kelsey Grammer appears from time to time to pour his beer.
Food and Drink
The menu at Ellery’s is most easily described as that of a typical American tavern — with everything from burgers and wings to chicken pot pie, BBQ items, and entrees like chicken parm for event catering.
Hydo, 39, is the restaurant and bar manager but he’s happy to step in and make pizza in the kitchen — or pour beer when Kelsey Grammer needs a backup. In fact, he’s learned to work every position at Ellery’s to keep the place going for the 11 years he’s been working there.
“The burgers, wings, and pizza are the best sellers,” Hyde said. “We make our own burgers in house. For our pizzas we make our own dough and we have our own pizza oven. Entrees like our chicken pot pie, meatloaf, and penne vodka are bestsellers and nice comfort foods.” He noted that the restaurant has had the same recipe for its 14-inch, thin-crust pizzas for all 27 of its years.
Specials and Events
The staff at Ellery’s keeps an ongoing calendar of new events that keep the community engaged. Hyde talked about the weekly prime rib special—every Thursday. “We get fresh cuts in and cook Thursday afternoon so I can look people in the eye and tell them it’s as fresh as possible,” he said. But that’s not all for the specials. “We do Taco Tuesday. And right now, our wings are half-price on Wednesdays.”
A Meaningful Relationship
“We were so appreciative that we turned [Grammer’s] IPA into our house IPA,” said Hydo. “And he was appreciative of us — he started coming by more and he developed a friendship with me and John.”
“So, on the 26th, for our craft beer month kickoff, we’ll have his four beers on draft,” said Hydo. “He’s the nicest guy and he’s someone you can sit down and drink beer with, it’s fun.”
The community appreciates Grammer as well. In fact, Hyde said Middlesex will be giving him the key to the city. “Whenever he’s in town he stops at the police and fire departments. We’re a very small city. It’s a [way to say] thank you.”
The Nuts & Bolts
Off-premise catering is a popular request.
Owner John Ellery saw a need for catering on and off premises with his food truck. And he has invested in two rooms for catering at the pub. He’s also turned his outdoor patio into a a summer destination, with its rocking bands and great vibes.
Outdoor patio and stage
For the Ellery’s team, community is priority. With that in mind, the business supports local fundraising efforts for sports teams, schools, and the PBA.
“We get into some big ones, like theTorch Run,” said Hydo. This statewide event supports the Special Olympics, and ends with a party with the athletes, at Ellery’s.
“We have a very loyal following and we like giving back to community,” said Hydo. “They are there when we need them. Places like us go forward due to the closeness we have with customers.”
Ellery’s Grill
701 Lincoln Boulevard
Middlesex, NJ
732-356-2444
Essex, Hudson, Mercer and more—including a big opening at American Dream Mall, in East Rutherford. Our latest Openings feature has the Garden State covered, with recent and upcoming openings we’re ready to sink our teeth into.
Around the Clock Diner, East Rutherford
All-day breakfast at Around the Clock Diner
The time is now for Around the Clock Diner. Opened on January 22 at American Dream, in East Rutherford, this self-described “finer diner” has it all: disco fries, burgers, pastas, and sandwiches. And not to worry, all-day breakfast is most definitely in the house.
In addition to amped-up diner classics, Executive Chef Michael Feinberg (R Bar, Asbury Park) brings menu items including a vegan cauliflower steak with chimichurri, a roast half chicken, spinach lasagna, and more. And if that’s not enough, get to know your hand-baked donut options, including the donut sundae and donut-topped shakes.
Around the Clock Diner The American Dream Court A, Level 3
1 American Dream Way
East Rutherford, NJ
D’Serve, Flemington
D’Serve, in Flemington
Opening soon in Flemington, D’Serve will showcase a fusion of French, Latin, and Caribbean cuisines. And with a menu that will change every two weeks, you can enjoy an element of surprise with each visit. The grand opening is scheduled for February.
Burger lovers and doughnut fans unite! Check out Hoboken’s Dipped ‘N Smashed: a BYOB (Build Your Own Burger), and BOYD (Build Your Own Doughnut) spot. While you’re there, indulge in ice cream and milkshake selections, many of which also include a doughnut element.
Here’s another one to keep on your radar, slated to open this spring: Farinolio, named after the Italian words for its core ingredients: farina (flour) and olio (oil). Having successfully established its first location in Westfield, the Farinolio team is dedicated to bringing the authentic flavors of Italian culture to the Summit community through its fresh baked goods.
Farinolio Summit, NJ (Street address not yet disclosed.)
Giddy’s, Highland Park
A beloved East Brunswick kosher pizzeria and Italian restaurant, is relocating soon to Highland Park. Giddy’s offers a variety of pizza favorites, including meat lovers, Sicilian, white cheese, vegan, and Philly cheesesteak pizza.
Giddy’s Coming soon to: 17 N 4th Avenue Highland Park, NJ
Currently located at: 233 State Route 18
East Brunswick, NJ
Kinjo, Newark
Kinjo, in Newark
Find Japanese favorites like dumplings, bao, sushi, and ramen at the recently opened Kinjo’s restaurant in Newark. Owner and chef Jamie Knott (Saddle River Inn, Madame, and Cellar 335) with business partner Robert Palmer, expands Newark’s vibrant culinary scene with this exciting new Washington Street spot.
New to Cranford, La Colina Mexican Cantina offers tacos, enchiladas, margaritas, and more. This is the restaurant’s second location, with the first in Warren. Whether you’re looking for a spot for a date night or a family celebration, give La Colina Mexican Cantina a try.
Are you ready for some noodles? Let’s Noodle, an Asian Fusion eatery, brings noodle bowls to the next level. Elevating the noodle bowl experience with a menu featuring Let’s Noo-Choo Signature Bowls, Dan Dan Noodle Signature Bowls, and Let’s Noodle Signature Bowls.
Fast-casual chain Shake Shack has arrived in North Brunswick, and this one’s got a twist: a drive-through! This is the first-ever drive-through for Shake Shack, so drive on up and order yourself a ShackBurger — or something else — from the menu of iconic burger and shake options.
Shake Shack 240 Grand Avenue North Brunswick Township, NJ
Taco De Ojo Taqueria, Westfield
Coming soon to Westfield, Taco de Ono Taqueria is gearing up to offer tortillas, tamales, and, oh yes, sushi burritos. The opening date remains TBD, so keep an eye out.
Exciting news for boba tea lovers! A brand-new TNT’s Cafe has debuted in Blackwood, offering a selection of milk/bubble tea, a coffee menu, and two classic Vietnamese dishes, including banh mi hoagies and goi cuon spring rolls. Super instagrammable, the cafe features a cute floral backdrop with a neon sign.
If you’re looking for an all-you-can-eat Korean BBQ restaurant, has experienced remarkable growth, now with a new addition at the Quaker Bridge Mall. Whether you’re a Korean BBQ regular or trying it for the first time, it’s high time you add this spot to your list.
Do you love a good whiskey? Or maybe you’re up for trying a new vodka? The Jersey City Whiskey & Spirits Festival returns January 20, with classic favorites and new brands!
The two-session event takes place January 20, 2024, at the Harborside Atrium. Choose between Session 1, from 1 to 4 p.m. and Session 2, from 6 to 9 p.m.
Tickets are available online. Click here to get 40% off your ticket price, and for additional details about the event.
What?
Jersey City Whiskey Fest is a perfect opportunity for guests to meet and hang out with friends and enjoy the libation of their choice, whether it’s American Kentucky bourbon, Mexican tequila, Russian vodka, or something else you discover at the event. Enjoy over 100 styles of whiskey and spirits along with food, activities, and live music for your entire session.
This is your all-access pass to emerging and renowned whiskeys and spirits from around the corner to around the world. Come to Whiskey Fest to discover new spirits and to speak to representatives and master distillers.
When?
Saturday, January 20, 2024
Session Time
Session 1: 1 to 4 p.m.
Session 2: 6 to 9 p.m.
Where?
Harborside Atrium 210 Hudson Street
Jersey City, NJ 07302
Ticketing Info
All tickets include tastings live music, interactive games, and more.
21+ only. No children, infants, toddlers, or pets are permitted at the event.
General admission: $39 (plus tax and fees), when you use the 40% off online discount here.(Regular price: $65)
Designated drivers: $15 admission, plus tax and fees. No alcohol can be consumed with this ticket.
In the heart of New Jersey’s wine country, where the bay and ocean create a unique microclimate, Cape May Winery & Vineyard stands out. Both its picturesque location and its innovative approach to winemaking help with this achievement. In a recent interview with Mike Mitchell, the talented winemaker at Cape May Winery, we delved into the fascinating story behind their venture into producing amphora wines.
The Method
The conversation began with Mitchell sharing the origin of this unique winemaking method. In 2019, owners Toby Craig and his daughter, Betsy Sole, acquired the winery’s first amphora (shown at right in the photo above). They were driven by a desire to experiment with a distinctive winemaking vessel. The initial amphora proved to be a success, prompting the acquisition of two more, and then two more the following year.
Mitchell emphasized that the decision was not only based on functionality but also on the visual appeal of these vessels, envisioning them as standout centerpieces for their winery. While amphora wines are more common in regions like Tuscany, he emphasized the uniqueness of having them in Cape May.
A Different Approach
What sets Cape May Winery apart is that they are currently the only winery in New Jersey utilizing amphorae. Mitchell mentioned that Alba, another New Jersey winery, recently acquired one as well, with their first vintage being a Chardonnay. He highlighted the scarcity of this winemaking approach in the region. He also noted that a couple of wineries in Long Island and Virginia have adopted it.
As we explored the tasting notes of their amphora-aged wines, Mitchell explained the distinctive qualities imparted by the concrete vessels. The porous nature of the concrete allows for a controlled introduction of oxygen during the winemaking process. This, in turn, softens the wine and contributes to a more rounded and homogenized flavor profile.
Mitchell drew comparisons between concrete and stainless steel fermentation, emphasizing the unique benefits of the former. “The concrete being fit and just the properties of concrete act as an insulator,” he said. “You don’t end up with temperature spikes during fermentation,” he said. “You have a very consistent temperature, easy to control.”
We continued discussing the advantages of the amphora during fermentation. Mitchell pointed to its insulating properties that maintain consistent temperatures and the shape that creates a natural vortex, ensuring even mixing throughout the process. Unlike traditional cylindrical tanks, the amphora’s design facilitates the suspension of sediment. This results in a more homogenous product without the need for manual stirring.
The interview moved on to the varietals that Cape May Winery has chosen to age in these amphorae. Mitchell expressed his commitment to making these wines the upper echelon of their estate series. Notably, their white field blend, sourced from a nearly 30-year-old vineyard, has been a consistent success across multiple vintages. He touched upon their use of amphorae for Sauvignon Blanc, Vidal Blanc, Pinot Noir, and Cabernet Franc, each revealing the distinctive characteristics of this winemaking method.
Looking Ahead
In discussing future plans, Mitchell shared the winery’s focus on growing their estate series, honing in on varietals that thrive in their microclimate. “The estate series is our main area of for continued growth,” he emphasized.
He proudly mentioned their recent accolade for the 2020 estate Cabernet Sauvignon, which won the Governor’s Cup for the best in the category. Additionally, Mitchell hinted at the possibility of venturing into sparkling wines, with new vineyard plantings geared toward producing high-quality sparkling varietals in the future.
As we wrapped up the interview, Mitchell reflected on the challenges of the recent vintage, characterized by unexpected rainfall. Despite the weather’s impact, Cape May Winery continues to thrive, offering a diverse portfolio of wines that showcase the unique terroir of the region.
The conversation provided a captivating glimpse into the world of amphora wines at Cape May Winery, showcasing a true commitment to innovation and quality winemaking in the heart of New Jersey. Cape May Winery’s dedication to innovation, combined with its unique microclimate, makes the winery a standout in the New Jersey wine scene. The amphora wines push the boundaries and showcase the potential of winemaking in this region.
Mitchell, winemaker
The Food Program
In addition to groundbreaking amphora-aged wines, Cape May Winery offers a culinary tapas experience that perfectly complements the exceptional vintages. The culinary program is lead by Mike Siegel, head chef. The renowned food program elevates the overall tasting experience for visitors.
Chef Mike curates unique food and wine pairings, creating a symphony of flavors that accentuate the nuances of each varietal. Guests can indulge in carefully crafted tapas dishes that harmonize with the amphora-aged wines, enhancing the sensory journey and providing a holistic exploration of Cape May’s terroir.
For those seeking a more immersive and intimate experience, Cape May Winery also organizes exclusive win pop-up dinners. These events allow guests to savor the winery’s premium selections alongside expertly paired gourmet dishes in a sophisticated setting.
The wine dinners offer a rare opportunity to engage directly with the winemaking team and chefs, gaining insights into the artistry behind both the wines and the culinary creations. With an ambiance set against the backdrop of the picturesque vineyard, these wine dinners at Cape May Winery provide a memorable and educational epicurean experience that reflects the winery’s commitment to excellence across all aspects of its offerings.
The next two wine pop-up dinnerswill be held on January 12 and February 9. As the sun set over Cape May, I left the winery with a newfound appreciation for the artistry and passion that goes into each bottle crafted at Cape May Winery.
Say hello to the Avocado Bread Company: the first-ever brand to create plant-based bread products made with — you guessed it — ripe avocados! I had the privilege of speaking with Ben Rizzitello, the company’s vice president of sales and marketing. He shared fascinating insights into the inception of Avocado Bread and provided a glimpse into what lies ahead.
The Origin of Avocado Bread
The concept for the Avocado Bread Company originated in the kitchen of Anthony & Sons, an Italian bakery based in Denville. Known as one of the nation’s leading suppliers of bread and rolls, Anthony & Sons played a pivotal role in the company’s development.
“I was hired to grow the company — the brand — and what I was looking for was the next best thing for the entire industry,” says Rizzitello. “What I found was how avocado toast with a multigrain bread was growing in the food service segment year after year. So I thought let’s see if we can make an avocado-based grain bread.”
The Avocado Bread Company team
Through research and careful practice, the Avocado Bread Company was born. The signature bread is the Avocado Seeds & Grains Bread. Made with guacamole spice, it’s a healthy, clean-label, and vegan bread. Rizzitello says his main inspiration for this bread was “the growth of the everyday consumer’s awareness of avocados, and the features and benefits that avocados had to offer. How can we put it in bread to make to become unique? And different from our competitors and take our company to the next level?”
Behind the scenes
A “Better-for-You” Product
Rizzitello says what makes their company stand out from the crowd is that “we’re not just a baker or manufacturer of bread and rolls. We want to [provide for] the retailers, the food service industry, and the end user, which is the everyday customer. So yes, our experience is in baking and that’s our forte. But we also want to be a solutions provider to our customers in the sense that hey, our customer is looking for not only just a quality product but a healthy product. A better-for-you product.”
The avocado and guacamole spices give this bread a unique flavor. This product also provides health benefits, allowing you to enjoy it with the satisfaction of knowing you’ve made a health-conscious choice. “It’s a good fat,” he says. “It lowers blood pressure. It’s good for cardiovascular inflammation. There are so many different things that avocado brings to the table.”
How to Serve Your Avocado Bread
So what’s the best way to serve avocado bread?
“You can serve it with cheese,” says Rizzitello. “You can have it with more guacamole or hummus.” Or find another way to enjoy it!
The Avocado Bread Company at a recent trade show
The Avocado Bread company often exhibits at trade shows to show off its product and allow people to try samples. “As far as sandwiches go, we found when we were doing the trade shows, that the people loved it in a panini grill where we grilled the bread with a little bit of avocado oil to enhance the avocado and we added some cheese to it,” says Rizzitello. “We made sandwiches and we kept them healthy. We did tomato and Swiss cheese with turkey, and we have you have an avocado sandwich. Or you could do just a grilled vegetable and keep it as a vegan sandwich.”
Sandwich made with avocado bread
Where to Find Avocado Bread
You can find avocado bread all over: in grocery stores, at delis, and in restaurants everywhere from Turks and Caicos, to Hawaii, and Puerto Rico.
On the local front, you can pick some up at area grocery stores including Stop & Shop and Kings.
In the usual travel scenario, a quick bite might be your go-to option. However, for long layovers or meaningful trips with a loved one, you might be looking for a more leisurely, sit-down dining experience. Let’s face it: The travel experience now begins at the airport. And travel has become a holistic, 360-degree experience. The Newark Airport hospitality group OTG recently announced two new additions in Terminal C: Nonna’s Kitchen & Bar and Victory Grille, catering to those needs.
The new restaurants will help expose travelers to the luxury and diversity of New Jersey’s vibrant culinary scene, making the airport a gateway to a sampling of what the state has to offer, ensuring a memorable introduction.
Nonna’s Kitchen & Bar
Inspired by Italian-American cultural traditions, Nonna’s Kitchen & Bar presents a modern and vibrant upscale trattoria, offering home-cooked meals reminiscent of an Italian grandmother’s kitchen. The restaurant features lively patterns, a wraparound bar, and signature round banquettes. Travelers enjoy a cozy dining experience with open kitchen views.
Victory Grille
Offering a totally different vibe, Victory Grille immerses travelers in the atmosphere of major sporting events worldwide with a 60 x 10-foot LED wall of multi-screens and ticker highlights. This dynamic destination offers extensive live sports viewing from every vantage point — placing travelers right in the front row.
Looking Ahead
These two new additions underscore how airports are evolving to offer more than just travel conveniences; they now provide unique and immersive experiences for travelers. Additionally, OTG’s expansion is powered by its proprietary flo™ Xgen technology, which enables travelers to place their food orders online for easy access.
The next time you find yourself in Newark Airport take a moment to explore and embrace the rich options available and be sure to check out Nonna’s Kitchen and Victory Grille, among the many other restaurants.
As we bid farewell to 2023, we asked nine Instagram food influencers in New Jersey to spill the beans on their favorite Garden State bites of the year. Read carefully to see which restaurant made the list twice!
@EatswithEmm (Emily Ponczek)
The Hot Julia at Emilio’s, in Nutley
Menu item: Hot Julia pizza
Business: Emilio’s Wood Fire Pizza Location: Nutley @EatswithEmm says: “The Hot Julia is such an amazing pizza at Emilio’s! On the pizza is pepperoni, ricotta cheese, basil, pecorino romano cheese and Mike’s Hot honey! Talk about a delicious pie!”
Bombolini at Luigino’s, in Montclair
Menu item: Bombolini Business: Luigino’s Parmigiana Location: Montclair
@EatswithEmm says: “The Bombolini at Luigino’s are the BEST! They are so light and airy and drizzled with Nutella and vanilla anglaise. Perfection!”
Chopped Grano antipasto salad at Grano, in Scotch Plains
Menu item: Chopped Grano antipasto Business: Grano Location: Scotch Plains
@EatswithEmm says: “The Chopped Grano Antipasto salad is my favorite at Grano! It has ham, salami, provolone, shredded mozzarella, black olives, roasted peppers, cucumber, and tomato and is dressed with oil and vinegar to make the perfect salad!”
@fo0odforfun (Bryanna Seddon)
Tableside mozzarella at Cafe 2825, in Atlantic City
Menu item: Handmade warm burrata-style fresh mozzarella Business: Cafe 2825 Location: Atlantic City @fo0odforfun says: “They make it right at your table and you can add on roasted peppers and prosciutto.”
Grilled mixed combination from Oyster Creek, in Galloway
Menu item: Mixed grill combination Business: Oyster Creek Location: Galloway
@fo0odforfun says: “Grilled shrimp, tuna, salmon, and scallops served with two sides at a casual waterfront seafood spot.”
French onion soup at The Smithville Inn, in Historic Smithville
Menu item: French onion soup Business: The Smithville Inn Location: Historic Smithville
@fo0odforfun says: “Topped with fried onions, bread, and a generous portion of cheese, it is the BEST cozy soup for soup season. The same soup is served at the Baremore Tavern, a more casual bar/restaurant attached to the inn.”
@FoodaholicNJ (Jennifer Nangano)
S’mores dessert at the Block, in Long Branch
Menu item: S’mores dessert Business: The Block Location: Long Branch @FoodaholicNJ says: “Aside from being known for their steak dinners, they serve some decadent desserts.”
Wood-fired chicken parm at Ava’s Kitchen & Bar, in Kenilworth
Menu item: Wood-fired chicken parm Business: Ava’s Kitchen & Bar Location: Kenilworth
@FoodaholicNJ says: “Astounding—as was everything else I ate. If it were closer I’d eat there weekly.”
Baby artichokes with chickpeas at La Mondina, in Brielle
Menu item: Baby artichokes with chickpeas Business: La Mondina Location: Brielle
@FoodaholicNJ says: “Dressed arugula and Grana Padano is fantastic.”
@Gabriellaamariaa (Gabriella Mantilla)
Sixty-day dry-aged porterhouse, with cavatelli shrimp scampi at Ember & Eagle, in Eatontown
Menu items: 36 oz sixty-day dry-aged porterhouse, with cavatelli shrimp scampi (Note: these are separate menu items.) Business: Ember & Eagle Location: Eatontown @Gabriellaamariaa says: “The 36 oz sixty-day dry-aged porterhouse has a mouthwatering tenderness and is rich in flavor. You don’t even need a sauce! Just ask for their homemade smoked salt. I highly recommend sharing it with your date. The pasta is also my favorite. I always tend to order it to go with the porterhouse, to give me all of my favorite things: pasta, seafood, and steak.”
Bang Bang shrimp at Waterside, in North Bergen
Menu item: Bang Bang shrimp Business: Waterside Restaurant & Catering Location: North Bergen
@Gabriellaamariaa says: “Bang Bang shrimp from the Waterside is crispy, creamy, sweet, and spicy — with just a few ingredients. It tastes like it should be the most popular appetizer on the menu!”
Black mamba sushi roll at Teak, in Red Bank
Menu item: Black mamba sushi roll Business: Teak Location: Red Bank
@Gabriellaamariaa says: “This has to be the best sushi roll I have ever had. It is a delicious explosion of flavors in your mouth. The black rice, shrimp tempura, and spicy lobster have an incredible savory taste and then you have a piece of sweetness from the banana! The tempura crunch and eel sauce just tie it all together!”
@justanotherfoodreviewpage (Marc DiPasquale)
The #2 from Wallington Deli, in Wallington
Menu item: The #2 (chicken cutlet, fresh mozzarella, roasted peppers, and balsamic) Business: Wallington Deli Location: Wallington @justanotherfoodreviewpage says: “This is my go-to sandwich as I’ve been ordering it at least once a week from here for the past four months. The bread they use is next level, mozzarella, which is made in-house, is top notch, and the chicken cutlets are made fresh to order.”
Brisket from the Brisket Guy, in Springfield
Menu item: Brisket Business: The Brisket Guy Location: Springfield
@justanotherfoodreviewpage says: “Whether you are getting it in a sandwich or on a platter, the brisket from here does not disappoint. Super juicy, tender, and melt in your mouth! I literally call Trevon, the owner, the Brisket King.”
Hot Honey Heaven Pizza from Grumpy’s Pizza Co., in Saddle Brook
Menu item: Hot Honey Heaven pizza (San Marzano tomato base, pepperoni, crispy Chicken, ricotta, and Mike’s Hot Honey) Business: Grumpy’s Pizza Co. Location: Saddle Brook
@justanotherfoodreviewpage says: “This pizza is literally as the name states: Heaven.”
@megthings_ (Meghan Longo)
Omakase at Jasper Stone, in Monroe
Menu item: “Omakase” Frutti di Mare Business: Jasper Stone Location: Monroe @megthings_ says: “Selection of fresh seafood served omakase style. I loved this because it was super unique and different than the usual seafood tower. For the sushi and raw bar lovers, this is a must.”
Rigatoni alla vodka at the Pasta Shop, in Denville
Menu item: Rigatoni alla vodka Business: The Pasta Shop Location: Denville
@megthings_ says: “Homemade rigatoni vodka with prosciutto and peas. This is an iconic NJ restaurant with fresh pasta made daily. This dish was one of the best rigatoni vodkas I’ve ever had. You could taste the quality and love put into each dish.”
Eggplant fritta at La Mondina, in Brielle
Menu item: Eggplant fritta Business: La Mondina Location: Brielle
@megthings_ says: “Fried eggplant layered with red sauce basil pesto ricotta and mozzarella. If you love eggplant parm, this is next level. This probably could take the cake as the best eggplant dish in Jersey.”
@revciancio (David Rev Ciancio)
Miami Vice Cuban Sandwich at Cafe 28, in Passaic Park
Menu item: Miami Vice Cuban Sandwich Business: Cafe 28 Location: Passaic Park @revciancio says: “Making an incredible Cuban sandwich is truly an art form and many restaurants take shortcuts in creating one. Not Cafe 28 in Passaic! They’re using the highest quality ingredients and making the pernil in-house. I highly recommended getting one of these with their Cafe Freddo, an iced espresso experience like you’ve never had before.”
Fugazzeta at Ethan’s Pizza, in Paramus
Menu item: Fugazzeta (classic Argentinian pizza) Business: Ethan’s Pizza Location: Paramus
@revciancio says: “Copious amounts of cheese between two layers of dough, with sliced sweet onions on top. It’s the double-crust offspring of an onion pizza, invented around 1900 in Argentina by Augustín Banchero and considered a melding of the cuisines of Argentina, Italy, and Spain. This might actually be the only Fugazzeta in New Jersey, a classic Argentinian pizza. This is in the top Fugazzetas I have ever had. Not your speed, that’s cool, you’ll get there. And you can customize any pizza at Ethan’s to your liking!”
TBB Cuban chicken sandwich from The Blended Bistro, in Cliffside Park
Menu item: TBB Cuban chicken sandwich Business: The Blended Bistro Location: Cliffside Park
@revciancio says: “A lot of people gave me grief over this one, claiming that a proper Cuban sandwich can’t be made with grilled chicken. To them, I say, ‘If you eat this and you don’t love it, we may need to check your taste buds into the emergency room.’ Everything at the Blended Bistro is incredible and this one will blow your mind.”
@thehungryytraveler (Jenna Piemonte)
Smasher from Eighty Twenty, in Westwood
Menu item: Smasher Business:Eighty Twenty Location: Westwood (inside B&S Kitchen) @thehungryytraveler says: “In my opinion, these are the best in the state! I’m a huge fan of burgers and these are my all-time favorite.”
Garlic soy wings from Oiso BBQ, Fort Lee
Menu item: Garlic soy wings Business: Oiso BBQ Pit Location: Fort Lee
@thehungryytraveler says: “These wings are so crispy you can hear the crunch when you bite into them. And the flavor is amazing.”
Mexican street corn pasta from Flour, in Hoboken
Menu item: Mexican street corn pasta Business: Flour Location: Hoboken
@thehungryytraveler says: “This dish is flavorful and light, I would have never thought to make street corn pasta but it’s amazing! The agnolotti pasta complements the cream sauce so well.”
@tipsycritic (Kyle Getz)
Cannelloni from Luca’s Ristorante, in Somerset
Menu item: Cannelloni Business: Luca’s Ristorante Location: Somerset @tipsycritic says: “This was a unique pasta dish! Spinach-infused cylindrical pasta stuffed with lobster/mascarpone brandy tomato cream sauce. I suggest washing it down with your favorite pinot noir at this cozy BYOB.”
Angry Parmigiana from Saly G’s, in Warren
Menu item: Angry Parmigiana Business: Saly G’s Location: Warren
@tipsycritic says: “This is by far my favorite chicken parm in the entire state. It is absolutely massive and comes butterflied and submerged in a spicy vodka sauce. A must-try for all taste buds and might require some sharing.”
Dry-aged bone-in ribeye from Toscana, in Bordentown
Menu item: Dry-aged bone-in ribeye special Business: Toscano Steakhouse Location: Bordentown
@tipsycritic says: “If you happen to visit this spot currently ranked as my number one steak in the state and come across this special on the menu, then you simply cannot leave without trying it. It’s a bone-in ribeye, dry aged in-house in their salt locker finished with a pastrami BBQ dry rub and topped with a root beer bourbon butter.”
As the new year approaches, New Jersey’s vibrant culinary scene continues to grow. Here’s a look at several new Garden State restaurants to keep on your radar, plus a few that are coming soon.
Bubbakoo’s Burritos, West Orange
Ribbon Cutting at Bubbakoos
West Orange welcomes Mexican-fusion eatery Bubbakoo’s Burritos. The restaurant has more than 100 locations across the U.S. and got its start in Point Pleasant. Stop in for a hibachi steak and shrimp burrito, Nashville hot chicken burrito, sriracha shredded pork nachos, and much more.
Known for its authentic Cuban flavors, Cuban Eddie’s has ambitiously expanded throughout the state since first opening in 2007. And now shoppers and locals alike can drop into the Paramus Park Mall for a flavorful lunch or snack at Cuban Eddie’s. Check out the bowls, burritos, and main dishes, including many gluten-free options.
Montclair’s exciting dining scene now includes Cornbread Farm-to-Soul among its go-to spots. The fast-casual-style restaurant specializes in soul food, with ingredients from local farmers and shops. And while cornbread is most definitely on the menu, it is by no means the only offering. The Montclair location is the fourth spot for Cornbread, and the third in New Jersey. (Other locations include Maplewood, NJ; Newark, NJ; and Brooklyn, NY.)
Have you heard about FiNNBAR, in Frenchtown? It’s coming soon to the former address of the Frenchtown Inn, which closed in 2022. The new year will breathe life back into this Hunterdon County space, thanks to cookbook author and chef Cal Peternell. And guests who dine at FiNNBAR will be doing much more than enjoying a meal to remember. They’ll also be supporting Studio Route 29, a Frenchtown arts center and gallery for adults with intellectual disabilities. Works by Studio Route 29’s artists will be on exhibit and available for purchase at the restaurant.
Who loves charcuterie? If you even thought about raising your hand, read on. (And even if you didn’t, read on!) Graze Craze, a new spot dedicated the art of charcuterie and the idea of enjoying food by way of “grazing,” has recently opened its first New Jersey location, in Ramsey. Open for pickup or delivery, Graze Craze has something for everyone, with customized themed boards including keto, vegan, game day, brunch, and more.
Nothing compares to the goodness of wood-fired pizza. Located in Raritan, Il Forno a Legna, a newly opened pizzeria, serves dishes freshly made in made-in-Italy wood-fired ovens. And the menu goes far beyond pizza as well, with a wide range of appetizers, salads, and entrees such as pollo saltimbocca and veal marsala.
The Cardiff Plaza Shopping Center in Egg Harbor Township recently welcomed Il Porcellino. The Italian market offers homemade pasta, biscotti, deli meats, cheese, and more. Check out sandwiches such as the Milano and Sloppy Giuseppe.
Il Porcellino 6701 Black Horse Pike, Suite G3 Egg Harbor Township, NJ
Marimba Cafe, HackensackDiscover a unique cafe experience at Marimba Cafe, in Hackensack. The spot brings a CBD concept to the area, combining a cafe ambiance with premium cannabis brands and specialty coffee.
Marimba Cafe 10 Banta Place, Suite 124 Hackensack, NJ
Naoki Sushi, Lawrenceville
Naoki Sushi
Looking for a new sushi dining experience? Check out Naomi Sushi, a recently opened sushi restaurant in Lawrenceville, headed up by Chef Naoki Tashiro. Experience a seven-course omakase sushi meal, or have a seat at the counter for a quick bite.
Anticipate another exciting addition in the upcoming year: PachaMama in Green Book. The Peruvian restaurant will feature the creations of Chef Ricardo Ramirez, formerly of Mission Ceviche, in New York City. Set to offer an elevated pan-Latin cuisine-and-cocktails experience, the Somerset County space anticipates a late-January opening.
Sandwich enthusiasts, rejoice! Classic sandwich go-to, PrimoHoagies, is now open in Morristown. Place your order or stop in for Primo cutlets, Philly cheesesteaks, Schwartzies, and more. Available for catering.
Recently opened in the heart of downtown Red Bank, Saffron brings a modern twist to traditional Indian cuisine. The interior features accents of gold and hand-painted murals. And the extensive menu includes dairy-free, gluten-free, halal, kosher, organic, vegan, and vegetarian options.
The writer was invited to visit the event, and the meal was complimentary.
It was a behind-the-scenes glimpse at the diner and restaurant business when Pan Gregorian Enterprises Inc. held its annual meeting in early December at the Graycliff banquet hall, in Moonachie. Pan Gregorian shareholders and the group’s 12 directors gathered to network, sample food products, hear presentations on legal issues and best practices, and discuss financial issues.
About the Pan Gregorian Cooperative
The Pan Gregorian cooperative, founded 40 years ago, supports the efforts of Greek-American diner and restaurant owners. That support has become more critical in recent years as many companies and family entrepreneurs in the food service sector have struggled in the aftermath of the Covid pandemic.
In November, the Pan Gregorian group held a gala event at the Venetian in Garfield to celebrate its charitable donations to various organizations, especially those that serve the needs of children.
Andy Comodromos and Nicholas Kallas
Meeting at the Moonachie confab, Nicholas Ladis Kallas, Pan Gregorian chairman of PGEI and the owner/operator of the popular Broad Street Diner in Keyport, along with Andy D. Comodromos, the group’s longtime outside certified public accountant indicated that $490,000 in subsidies were given to shareholders in 2022. In addition, $400,000 in rebates to food service manufacturers and $500,000
in rebates to food and beverage suppliers such as Pepsi Cola, also would be passed along to Pan Gregorian shareholders.
Management Advice
Tracy Armstrong, the co-chair of the employment law team and a member of the management committee at the law firm of Wilentz, Goldman & Spitzer, P.A., Woodbridge Township addressed the audience on essential legal best practices for restaurant business owners. As stated on the law firm’s website, Armstrong has over 25 years of experience representing employers across industry sectors in all aspects of
federal and state labor and employment law.
Tracy Armstrong
Among her points of advice, Armstrong urged Pan Gregorian members to meet regularly with their lawyers. She advised they review and update documents that involve contracts, insurance, leases, deeds, and the value of the business. She also advised that they create an employee handbook that spells out company policies. Such a handbook would help shield restaurant owners in any litigation involving harassment claims. This would demonstrate that the restaurant has clearly established policies to protect employees in such matters, she explained.
Bread Kones
Tasty— and Helpful—Recommendations
As for new food products unveiled at the conference, New Jersey foodies should keep their eyes peeled for the “Bread Kone,” a concept developed in Greece, which will be rolled out in the United States in 2024. The company has established a bakery production facility on Long Island, in Farmingdale, NY.
The “kone” is a soft bread product baked in the shape of a large ice cream cone and decorated with sesame seeds. The kone can be stuffed to deliver a variety of appetizers and salads. This reporter sampled — and thoroughly enjoyed — a kone filled with meat and potatoes.
Other items on display included soft drinks, high-tech dishwashing equipment, soda dispensers, non-toxic cleaners, pies, pancake mixes, and plastic food-storage containers. There was an array of fresh, tasty samples of shrimp cocktail. Options also included a pan of bacon and pork patties, plus mini sausages, hamburgers, fried chicken and chicken quesadillas.
Sponsors and Accolades
Pan Gregorian Enterprises, headquartered in Kenilworth, received letters of congratulations from the Greek Orthodox Archdiocese of America and the Greek Orthodox Metropolis of New Jersey. Both are located in Westfield.
Sponsors attending and supporting the event included Pepsico Inc. (Pepsi Cola), Harrison, NY; Nestle SA, Vevey, Switzerland; Driscoll Foods, Wayne; Stanton Insurance Group, Cherry Hill; Alma Bank, Clifton; certified public accountant Comodromos Associates PA, Paramus; Olympic Payroll, Pine Brook; Aegean Sea
Cruises, Kavala, Greece; Hermes Expo, Old Bridge; Maximum Quality Foods, Linden; Anthony & Sons Bakery, Denville; Team Four Foodservice, Monroe, CT; the law firm of McCarter & English LLP, Newark; McCain Foodservice Solutions, Florenceville, Canada; Ray’s Enterprises Wholesale Meats, Newark; Ecolab USA Inc., St. Paul, MN; Clements Food Group, Hatfield, PA (Hatfield meats); LGI USA Inc., Newark; financial consultant J. Pappas, Little Falls; and Restaurant Graphics, Maplewood.
Andy Comodromos received a plaque to commemorate his four decades of financial services to Pan Gregorian Enterprises. He will be retiring at the end of 2023. Kallas has been the chairman of the organization for five years. His father, John Kallas, and George Manolios, founded the business cooperative in 1983. Their intention was to serve the business needs of independently owned diners and restaurants. Membership includes Greek-owned businesses in New Jersey, New York, Connecticut, Pennsylvania, Maryland, South Carolina, and North Carolina.
The season of giving is upon us. Check out our official 2023 Foodie Gift Guide for ideas and inspiration. You’ll find books, experiences, food, drink, and more…all perfect for the foodies in your life—and for yourself!
Edible Gifts
Jersey Pickles: Sweet pickles. Spicy pickles. Classic favorites. And the Jersey Pickles website goes beyond just pickles! You’ll also find olives, sauerkraut, merch, and more.
Delicious Orchards gift basket
Delicious Orchards Gift Baskets: Great for friends, family, or the office! Order a delicious surprise from Colts Neck-based Delicious Orchards, featuring items such as doughnuts, cookies, apples, baked goods, charcuterie items, and several coffee options. You can find options for gift boxes and more on thewebsite.
Van Holten’s Chocolate: Looking to order chocolate-covered pretzel trays, specialty chocolates, dipped fruit, homemade fudge, or salt water taffy? Check out the full list of Van Holten’s sweet offerings, gift sets, and trays on the website.
New Jersey Hot Sauces: It’s a little-known fact…but a good one: New Jersey is home to several locally made hot sauces! From Gemini Crow, out of Montague, to Outer Limits, based in Middletown, you’ll find so many ways to spice up the holidays with a Jersey-based hot sauce.
Salt Water Taffy display at Jenkinson’s Sweet Shop in Point Pleasant Beach
Salt Water Taffy: Nothing screams Jersey Shore like salt water taffy! Find Jersey-made salt water taffy in a range of locations, including boardwalks all down the shore, as well as Van Holten’s (listed above) and other candy shops. Here are a few sure ways to find salt water taffy:
The Jersey Shore Cookbook:Get a signed copy of the Jersey Shore Cookbook — the bestselling cookbook/coffee table book by Jersey Bites founder and executive editor Deb Smith. Enjoy 50 recipes from iconic Jersey Shore restaurants. Beautiful full-color photography of the Jersey Shore, chefs, and dishes bring this hardcover book to life. Shop here!
They Call Me Produce Pete
Produce Pete Books: Look no further than Pete Napolitano‘s delightful offerings on his official website! Treat yourself or a loved one to autographed copies of Pete’s latest book, They Call Me Produce Pete, as well as his first book, Produce Pete’s Farmacopeia. These autographed editions capture the essence of Pete’s passion for all things flavorful and wholesome. His website also offers merchandise including aprons, oven mitts, and more.
Beer, Wine, and Spirits
Last Wave Brewing Co.
Local Beer: Many breweries sell their beer “to go” in six packs or at local liquor stores near you. Check your local brewery and liquor store to see what they offer. Here are few breweries to keep in mind:
And for the ultra brewery fanatics, many sell merchandise as well such as keychains, t-shirts, hats, and more.
Local Wine: Whether you have it shipped or stop by in person, you’ll find so many wine options across the state. For example, Laurita offers Down the Shore Windswept White, Chardonnay, Cabernet, and even a chocolate liqueur—just to name a few. Be sure to check out other wineries near you, including the following:
Coffee Beans/Grounds From Local Roasters: There’s nothing like sipping a delicious cup of coffee made from freshly roasted beans! Several New Jersey roasteries ship their locally roasted beans or grounds right to your door! Check out our listof some of the best NJ roasteries, whose coffee would make the perfect gift for your java-loving friends and family!
Keepsakes, Baskets, and more!
Just Jersey: This place is all about the Garden State, including a range of items for the kitchen or your home bar. Some personal favorites are the New Jersey-shaped cookie cutters and a cutting board that you can customize to any town or county in New Jersey. Check out the goodiesonline and in the Morristown shop.
Pasta basket from New Jersey Gifting Company
The New Jersey Gifting Company: Check out the New Jersey Gifting Company for all sorts of gift baskets from a DIY charcuterie basket to a toast-and-jam basket, a coffee lover’s basket, a pasta basket, and more. Pay them a visit in Montague Township or visit the website for a full list of baskets and gifts.
Sunshine Daydream: Located on Arnold Avenue in Point Pleasant Beach, Sunshine Daydream is more than just a boutique. Check out their dish towels, mugs, coasters, plates and bowls, and more on the website or in person. You’ll even find Camp Craft Cocktails: ingredient-filled mason jars to make your own craft cocktails at home!
Salt and Pepper Shaker from Rebel Supply Co.
Rebel Supply Co.: Located in Asbury Park, Rebel Supply’s mission is “to create a space where people can express themselves and find unique pieces that resonate with them.” Here you will find tons of unique gifts, clothing items, collectibles, and more, all with a bit of edge. Check out the cat-shaped salt-and-pepper shakers, empanada-and-hot-sauce shaped salt-and-pepper shakers, various mugs, butter dishes, wine glasses, and more. Take a look at the website or stop by in person for the full Rebel Supply experience.
Experiences
Cooking Classes
Montclair Culinary Academy
Whether it’s a date night or a group outing, a cooking class is a great gift for the experience-minded. Here are a few recommended places to look into for cooking classes:
New Jersey Brewery Tours: Have you heard about City Brew Tours Jersey Shore and South Jersey Brewery Tours? Let them guide you on a brewery adventure! You can find information on all of your tour options below:
Jersey Shore: Discover the best breweries the Jersey Shore has to offer, from Sandy Hook to Mantoloking. Let City Brew Tours do the driving as you taste different beers from the following breweries:
Alternate Ending Beer Co.
Bradley Brew Project
Jughandle Brewing Co.
Last Wave Brewing Co.
Little Dog Brewing Co.
Seven Sons Brewing
South Jersey:With four different options, pick the tour that suits your taste best. Options include:
Sip of South Jersey Brew Four
Atlantic City Original Brew Tour
Wildwood Original Brew Tour
Two Bridges: Wine, Beer, and Spirits Tour
Willow Creek Winery
Private Wine Tasting: Unwind for the holidays as you learn about and enjoy all that Willow Creek Winery in West Cape May has to offer, during a private wine tasting.
Paint and Sip: A paint-and-sip class is the perfect experience to gift to those with a creative side! Here are just a few of the many studios around the Garden State:
