Here’s a handy list of some recent restaurant openings and a closing in South Jersey. Be on the lookout for coverage of other regions in the near future. We hope you enjoy this roundup and welcome your input. Please send your tips on new restaurants to [email protected].
Open:
Estia Greek Taverna in Marlton
Brooklyn Bistro, 44 Washington Street, Toms River, 732-244-2122.
Empanada Mama’s, 600 Park Boulevard, West Cape May, 609-231-8657.
Relocated: El Mariachi Loco, now at 101 Belleview Ave., Hammonton, 609-270-7224.
Coming Soon: Pinelands Brewing Company, 140 7th Avenue Suite 15, Tuckerton, 856-261-0181. (Opening March 1)
Closed: Nuova Luna, Toms River
John and Lisa Howard-Fusco Regional Editors, Ocean County. Although they and their two kids call Ocean County home, their John and Lisa Are Eating in South Jersey food blog has them traveling all over the southern region of New Jersey. They and their blog have been mentioned in articles by the New York Times, Courier-Post, nj.com and njmonthly.com. Lisa has written articles and reviews for South Jersey magazine as well as for Ed Hitzel’s Restaurant Newsletter and Hitzel’s Restaurant Magazine. And John could use a Gaetano’s cheesesteak right about now.
When I asked Rinn Duin’s Chip Town what caused the often delayed opening of the brewery, his exhaustive sigh told the story. It wasn’t one big thing, it was a million little things. He never imagined all the plumbing work that goes along with starting a brewery. Disaster almost struck again when, an hour before their soft opening, a pipe froze. The luck of the Irish was with him, though, and the problem was quickly fixed. At long last, Rinn Duin officially opened on January 23.
Even the name was a problem. Jacqui Town, Chip’s daughter, explained that the name of the brewery harkens back to a castle in Ireland where the family has its roots. The original name was Blackthorn, but that had to be scrapped because a UK cider company already had it.The renamed Rinn Duin celebrates the old sod by brewing beers based on the styles from the UK and Ireland.
Rinn Duin’s fermenters
The beer styles commonly found across the pond are subtle and nuanced. On my brewery tour, ably conducted by assistant brewer Charlie Ryan, I could see that Rinn Duin is set up with a high tech 25bbl system designed to carry out those delicate styles. There is a palpable pride in that system, which shows on the faces of the entire Rinn Duin staff.There’s a lot of know-how, too. The tour wasn’t just an exercise in checking the box to get to the tasting room. Newbies and old hands alike will find something to pique their curiosities on the tour.From the main system’s state-of-the-art, precision controlled fermenters to the klugged-together flower boxes incorporated into the test batch system, there’s plenty to learn.
Rinn Duin’s flower box
The tour ended, as they all do, in the tap room. It definitely shows some Celtic character and has nice big windows looking into the shiny new brewery. Jacqui’s mom and sister were found behind the bar, making Rinn Duin a true family business. Unfortunately, their flagship Irish Red wasn’t on tap, but there was a rare treat instead. Lawnmower is an English blonde ale that’s named for its light hue and grassy, thirst quenching quality. Right next to it was a version dubbed Lawnmower in Exile. Exile was hopped with the almost impossible to find Galaxy hops from New Zealand. The floral nose and tropical fruit notes completely changed the character of the beer but not its essence. I also tried the Sandpiper English brown ale which was nutty, a little sharp, but right on style.The final offering was the Trinity Smoked Scottish 70. There is a faint, pleasing hint of peat smoked malt that would go nicely with your haggis. That is, if you like haggis. If not, you’ll be just as happy with the beer.
The tap room
So, what’s next for Rinn Duin? First, they will be getting their bottling line up and running so you’ll be seeing six-packs at your local liquor store in the not-too-distant future. Then there’s the pilot system: no self-respecting beer geek would leave without asking what’s brewing. Possibilities include a chocolate rye porter, a coffee stout, a Welsh Bitter or an authentic English IPA. You will probably have to head to the brewery for those, so budget time for a tour. And bring your growler. Fancy some shepard’s pie, toad-in-a-hole or bangers and mash? I know I do.
‘Sláinte!
Check out Rinn Duin online or stop in to taste some beer inspired from across the pond.
Peter Culosis the editor of “Beer Bites,” Jersey Bites’ coverage of breweries, bars and good beer in the Garden State. A graphic designer by day, and a lifelong New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.
With two—soon to be three—trucks and a brick-and-mortar location, it’s an understatement to say that Carlos Serrano has his hands full. Serrano, better known as the Empanada Guy, began his tasty business as a bit of a side project, but side project it was not—people want those empanadas! Dig into Veronique Deblois’s spotlight on this up-and-coming face on the New Jersey food scene.
JERSEY BITES: What is your earliest food memory? CARLOS SERRANO: I’m not sure how old I was or who I was with but I always remember being around food. There were always big spreads and big pots. There was the typical yellow rice, pernil (roasted pork) and there was always Funche (cornmeal boiled into a porridge) available for breakfast. Of course, there was always a fried ‘something’ with the dishes, whether it was pork chop, alcapurria or empanadas.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment? I’ve always had a passion for cooking. But eleven years ago I brought empanadas to work to share with my boss, and that’s when I had my a-ha moment. My boss mentioned how we need empanadas in the suburbs and that’s when it hit me, I can be the one to bring it to all cultures.
Any interesting stories about where and with whom you started cooking professionally? I’m not a chef, nor have I claimed to be one. I have no professional training. Everything I know is from what I’ve witnessed growing, self-taught and influenced by others around me.
What is your cooking style? It’s always been really difficult for me to follow a recipe, I love to improvise and make recipes my own. I’ve only been able to stick to a specific recipe with my empanada business, once I nailed the taste I wanted, I’ve stuck to it. My empanadas are a traditional food but I give them the “EG” twist.
What is the greatest opportunity that has come from cooking? It has to be that I’ve been able to make it the main source of income for my family. My goal was only make an extra $300 to $400 a month, and now it’s become something bigger than me.
Describe your most memorable meal. I remember eating at this Polynesian restaurant when I was young; this was food totally different from what I grew up eating. I remember the tender meat would practically melt in my mouth and it had this delicious brown sauce to it. And on the side we would have the pu-pu platter.
It’s your last day on earth. What’s your final meal? The biggest filet mignon you can find, medium-well, wrapped in bacon with a mushroom sauce, lobster tail, rice and French fries. Cooked in a Spanish—from Spain—or Portuguese style.
What is the best advice you have to share with young folks interested in becoming chefs? Cook with passion, cook with heart, and don’t treat it like a manual [or] book. Have fun with it. Cooking is about emotion and creativity. I see people worry about recipes and that can interfere with the experience and the emotions.
If you could choose to be any food item, what would it be? That’s funny. I’d have to be a big fat steak.
What is the one “staple” food you always have in your cupboard at home? Garlic, onions, cilantro and olive oil. With those items I can make anything.
What is your beverage of choice? I love coconut water.
What is your favorite comfort food? I like hearty soups, you know that soup that you eat and then it makes you want to nap. And I love Yodels, if that counts as a food.
What New Jersey restaurant do you enjoy dining at, besides your own? Hands down my favorite is Seabra’s Marisqueira in the Ironbound section of Newark. Whenever I can get to that area, that’s where you’ll find me.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why? Jesus, Iron Man and my grandmother. Because they’ve all impacted me in my life. Jesus was an amazing man who taught by example, my grandmother instilled work ethics and taught me to serve and Iron Man is a hero who doesn’t care what people think.
Are you working on any upcoming projects our readers would be interested in learning about? If you know me, you know I’ve always got something up my sleeve. Right now we’re about to launch our third food truck and it will cover from Parsippany to Hoboken. The opening of the first Empanada Guy Restaurant in Freehold [is on February 22]. We’re gearing up for Season two of Food Truck Heroes and a new web series giving insight into the Empanada Guy Empire. And there are a few other things in the works that I can’t talk about just yet. My followers know that as soon as I can talk about it, it’ll be all over Facebook and Twitter!
Empanada Guy GRAND OPENING ON SATURDAY, FEBRUARY 22! 568 Park Avenue Plaza
Freehold
888-623-7765
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.
After how frigid it’s been, there is little that would entice me to leave the warm, coziness of my home. However a dinner in NYC, incorporating several types of Italian-cured prosciutto and aged Italian cheeses, had me running for the door. Would I be interested? Is this a real question?
Dinner at SD26 In NYC
The dinner was hosted by the Legends from Europe, a campaign financed by the EU and Italy which aims to educate the U.S. consumer about the Protected Designation of Origin (PDO) classification of an elite group of high-quality European foods. As stated in their literature, “the farmers, artisans and technicians who make PDO products are not only highly skilled, but share a passion for upholding traditional methods passed from one generation to another.” The PDO seal ensures you’re getting authentic, quality products made in a traditional way, from strictly defined geographic areas.
Wine for the evening
To taste these incredible products, the Legends from Europe invited area foodie bloggers and journalists to attend a special dinner at SD26. This contemporary NYC Italian restaurant uses a number of PDO products in their everyday menus. For this dinner, Chef Matteo Bergamini curated a menu to highlight the hallmarks and quality of Proscuitto di Parma, Proscuitto di San Daniele, Grana Padano, Parmigiano Reggiano and Montasio. Wines were paired with each course, courtesy of the sommelier.
Proscuitto di San Daniele with melon and spuma
Upon arriving in the chic, European party space, I was handed a glass of sparkling wine, then positioned myself to see the first act: prosciutto sliced fresh from the cured pork leg and a wheel of Parmigiano Reggiano being flaked into bite sized pieces. The bubbly was a perfect pair for the saltiness of the prosciutto and cheese. We mingled, chatted and tasted, then made our way to the simple, yet elegant table.
For a cold appetizer we enjoyed sliced Proscuitto de San Daniele over a wedge of melon with Grana Padano spuma (a delicate, yet incredibly flavorful foam), with a watercress pesto. Paired with Lambrusco, the flavors danced in our mouths. The spuma was a huge hit—how did they pack so much flavor into something so light?
Cheese fondue with poached egg
Next, we were greeted with poached egg bathing in a creamy Montasio cheese fondue, topped off with a prosciutto tuille. The textures and flavors were endless—this was, by far, my favorite dish. I wish I had had a spoon to clean the saucer. The Ribolla Gialla, a fresh white from Fruili, had enough body to stand up the cream sauce, while refreshing the palate for the next bite.
Parmigiano Reggiano Risotto
Our pasta plate arrived shortly after. We were given small, shallow paddles to scoop the Parmigiano Reggiano risotto drizzled with aged balsamic vinegar. The dishes kept getting better! The Valpolicella Ripaso, with its bright cherry fruit and good structure, were a good pair for the cheesy rice and tangy vinegar.
Proscuitto wrapped rabbit
We were getting full and slowing down, but with the reveal of the Proscuitto di Parma wrapped rabbit, we found some more room. Paired with a Lagrein from the Alto Adige region of Italy, this was my least favorite of the courses, but it still showcased the prosciutto in an undeniably delicious way.
Red wine poached pears
Lastly, the dessert: red wine poached pears, with Grana Padano mousse and chips. The chips were unlike anything I had ever tasted—not crispy like one might think, these soft, dense rounds presented a delicate, cheesy flavor. A wine and cheese pairing of which I’ve never imagined, but now dream about enjoying again and again. The dessert wine—an aromatic, sweet Brachetto d’Acqui — blended excellently with the chips and matched the sweetness of the pears.
I commend the chef on an excellent menu. He used the unique flavors of these PDO Italian meats and cheeses to create a menu that was a treat for the senses. Bergamini clearly demonstrated that using quality ingredients—like these PDO products—really does count when crafting a dish.
Karin Nastawa grew up in the great Garden State, leaving only briefly to attend college in Philadelphia, where she developed a love for all things cheese steaks. She has lived in Hoboken for over nine years, taking in the incredible dining scenes on both sides of the river and has a particular affinity for staking out interesting BYO establishments in Hudson County. She is the founder and owner of VinEatsi, a boutique wine & food digital marketing agency and has also studied wine and spirits extensively, receiving her advanced degree from the Wine & Spirits Education Trust (WSET). Along with running VinEatsi, she is an avid cook and food enthusiast and writes about her wine & food adventures in the VinEatsi blog. She dreams of having a chef’s kitchen and a state-of-the-art wine cellar filled with Sonoma Coast Pinot Noir and Left Bank Bordeaux… someday.
Escape will host a charity-driven wine dinner at its Montclair location on February 26, at 7 p.m. Like its past charity dinners, this one will be co-hosted by a top New Jersey chef, Thomas Ciszak, of the popular Chakra in Paramus.
The dinner five-course, wine-paired dinner will benefit the Carol G. Simon Cancer Center in Morristown. The center is dear to Escape chef and owner, Bryan Gregg, who utilized the facility during his own battle with cancer.
Here’s what’s on the menu:
Amuse-Bouche
Uni, rye, fermented radish “Korean style” – Chef Gregg
Veronique Deblois is a food and wine blogger based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.
The New Jersey Wine industry has had its share of doubters from the beginning. Mostly known for their sweet, fruit-based wines, vintners in the Garden State have fought long and hard to showcase quality grapes and wines worth drinking. Throw in the constant comparisons between the terroir of New Jersey’s Outer Coastal Plain and Bordeaux, France, and you have some high expectations to satisfy.
So when a New Jersey Winery wins a medal in competition outside the state, it’s a win for the state’s entire industry. But when a New Jersey Winery wins Gold in America’s largest wine competition, it is so much more. This year, not one, but three New Jersey Wineries took Gold at the 2014 San Francisco Chronicle Wine Competition(SFCWC), a record-breaking competition with 5,825 entries from 1,500 wineries representing 25 states.
Bellview Winery in Landisville was awarded a Gold Medal in the “Other Reds” Category for their 2012 Blaufränkisch, a dry red varietal that is known as Lemberger in some regions. Often compared to Pinot Noir, it is a unique red wine with bold notes of fig, vanilla and a black pepper finish. Blaufränkisch is just one of the more than 20 varieties of grapes grown on the 40-acre farm owned by Jim Quarella. Bellview Winery has won numerous accolades over the years for their wine, with a number of Gold and Double Gold medals, as well as taking home New Jersey Winery of the Year in 2012.
But winning in San Francisco is especially rewarding. According to Quarella, “This win is important to Bellview because it helps to validate what we’ve known all along: New Jersey wine can stand up to the best. We’re happy to see our wine being recognized on such a scale that people are taking note of Bellview Winery and the Outer Coastal Plain AVA, realizing just what we have to offer. We’re proud of our grapes and wine, and glad to get to share this with people who enjoy good wine as much as we do.”
Bellview Winery’s 2012 Blaufränkisch is available now and sells for $28.
Winning Gold in the “Merlot $15.00 to $19.99” category is Old York Cellars in Ringoes,for their 2012 Merlot. Winemaker Scott Gares blended New Jersey grapes with those sourced from California’s Sierra Foothills to create his award-winning Merlot. Like many New Jersey Wineries, Old York Cellars has had to supplement its grape supply to keep up with the growing demand for Garden State wines. Gares admits that the East Coast climate and the prevalence of frost and mildew can make it hard for New Jersey vineyards to produce large quantities of quality fruit. But winning Gold makes it worth the effort.
Old York Cellars 2012 Merlot is available for pre-order and will be released this spring. It sells for $18.99.
Sharrott Winery in Blue Anchor brought home the Gold in the “Chardonnay $20 to $25” category with its 2010 Barrel Reserve Chardonnay, a rich, buttery chardonnay with aromas of tropical fruit and a long, smooth finish. And this is not Sharrott’s first time to the dance. In 2010, Sharrott Winery’s 2008 Cabernet Franc won Gold at SFCWC, bringing in new business and exposure for the winery.
Award-winning wines from Sharrott Winery
Owner and winemaker Larry Sharrott, II, who runs the winery with his son Larry III, finds validation in a big win like this one. “I want to make good wine,” he says. “Winning on a national level like this proves that we are accomplishing our goal. Our Chardonnay is a great wine that happens to come from New Jersey.”
Sharrott Winery’s 2010 Barrel Reserve Chardonnay is sold out. However, they do have limited quantities of 2011 Barrel Reserve Chardonnay available for $24.99.
Jennifer Malme is a writer based in Vineland, in Cumberland County. She is the author of Down-Home South Jersey, a lifestyle blog about her adventures living in the Garden State, and in addition to being a contributor to Jersey Bites, she contributes to Sharrott Winery blog. Jennifer enjoys reading, cooking and exploring the wineries of New Jersey.
Happy Valentine’s Day from Jersey Bites! Today is the day to indulge in all things sweet and sumptuous. It’s also the perfect day to congratulateMorristown baker Susan B. Walter, winner of Today’s “Too Good To Be Healthy” cooking contest, which aired last week. Walter, author of Subee’s Kitchen blog, has graciously shared her winning recipe with us and tells us a little about her experience as a food blogger seeking to contribute a healthy slant to home cooking, even if she has to be a little sneaky about it.
Walter’s winning Black Bottom Cupcakes feature semisweet chocolate, heaping tablespoons of cocoa powder, white and brown sugar, fat-free Greek yogurt, and…pureed prunes? “No, I didn’t tell my kids about the unique ingredients in there,” she admits. “They didn’t detect anything. I’ve also made them for PTO luncheons and other functions and have gotten a great response. You wouldn’t know!”
When it comes to baking, Walter indulges in a lot of trial and error. The black bottom cupcake recipe, for instance, went through at least four versions. She explains that she tried applesauce instead of oil but didn’t love that version. “I tried Greek yogurt but that alone didn’t seem quite right,” she says. “Pureeing prunes in with the yogurt deepened the chocolate flavor. I finally came up with adding the egg whites in to get the texture right.”
Walter started Subee’s Kitchen blog in 2011, after considering the idea for a long time. “I like writing, I like cooking,” she says. “I wanted to chronicle our family recipes, to create a record of what I cook for my kids—the things I’ve created that they love. It’s really our family collection and I like being able to share that with people.” Even though she’s a food blogger, Walter is careful about social media overload. She doesn’t post every single recipe she makes or go wild uploading photos of fabulous food on her plate at every meal. “The posts I do are winners, family favorites,” she explains. “I like to teach and share ideas for how to cook healthier but still have it taste good.”
Sue Walter (right) striking a pose with Today’s Joy Bauer.
Appearing on Today—following car service and an overnight hotel stay in the city, courtesy of NBC—was an exciting whirlwind and winning was a thrill. Read Walter’s detailed recap of the event here: Healthy Cupcakes Take TODAY Show’s Top Prize! And keep an eye out for future contest wins by this honorary Jersey Girl, a native of Washington state who truly fell in love with food while living in Paris for two years. “I think I have contest fever now,” says Walter. “My experience shows you can win these things if you‘ve got the right recipe.”
8 oz. (1 package) Neufchatel/reduced fat cream cheese, at room temperature
1/3 cup granulated (white) sugar
1 egg, at room temperature
¼ cup (1 oz.) mini chocolate chips (or chopped semisweet chocolate)
1/3 cup fat-free plain Greek yogurt
12 prunes
1 cup water
1 teaspoon vanilla extract
1½ cups flour
5 tablespoons unsweetened cocoa powder
2/3 cup dark brown sugar, packed
1 teaspoon baking soda
¼ teaspoon salt
2 egg whites
Heat oven to 350°F. Arrange muffin cups/liners in 2 muffin tins.
Make filling:
In a small bowl or large Pyrex measuring cup, mix together the reduced fat cream cheese, sugar and egg until smooth.
Stir in mini chocolate chips.
Make cupcakes:
In a food processor, pulse together yogurt and prunes.
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking soda, and salt.
Add yogurt/prune mixture, water and vanilla to dry ingredients, stirring until just combined.
In another small bowl, beat the 2 egg whites until stiff peaks form.
Stir a little of the beaten egg whites into the chocolate batter to lighten. Then, using a spatula, fold in the rest of the egg whites.
Divide the batter among the muffin cups. (Cupcakes will look about half full.)
Spoon about a tablespoon of the filling into the center of each cupcake.
Bake for 25 minutes, or until a toothpick comes out clean.
Store at room temperature in a covered container. A quick 8-10 seconds in the microwave will restore the just-out-of-the-oven meltiness.
Molten Chocolate Love
If you prefer to reserve your healthy habits for bikini-weather months, here’s another chocolate treat from Subee’s Kitchen that’s simple and sinful: Molten Chocolate Love. Though Sue is working on creating a gluten-free, low-fat chocolate soufflé recipe, she admits these “dangerous” little cakes are her favorite non-healthy indulgence—especially when they’re paired with vanilla ice cream. Vive le chocolat!
Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
February 14: Come to Silver Birch Kitchens to the “Take The Local” Valentine’s Day Dinner from 8 p.m. to 10:30 p.m., where you can enjoy a three-course gourmet dinner along with a local wine pairing in a rustic atmosphere prepared by Chef Jessica Geanoules. The evening’s proceeds will be donated to Community FoodBank of New Jersey. Click here for more information and to purchase tickets. Tickets are $85 per person. Silver Birch Kitchens, 20 Schooley’s Mountain Road, Washington Township.
February 14: Executive Chef Jordan Andino at Little Town New Jersey in Hoboken presents a three-course dinner that includes oysters for the first course, surf and turf as a main course and molten lava cake for dessert. The dinner cost is $100.00 per couple plus taxes and gratuity. Little Town NJ, 310 Sinatra Drive, Hoboken. 201-716-7070.
February 14 and 15: BEX Kitchen will host a Valentine’s Day Dinner with two seatings (one at 6 p.m., one at 8:15 p.m.) in the heart of Califon. The dinner is $65 pre-paid and by reservation only. On the menu are specialties like filet mignon w/ truffle mushroom ragout and spiced molten chocolate cake. Call 908-975-3334 or visit their website to reserve your seat. BEX Kitchen, 52 Main Street, Califon.
February 15: The Big Beer Brew Festival returns to the Morristown Armory and will feature more than 250 craft beer tastings. VIP ticket holders will enjoy another 25 special and rare beers, an extra hour of tasting per session and a gourmet buffet presented by Morris Tap and Grill of Randolph with menu designed by Food Network Chopped Champion (and Morris Tap & Grill Chef and partner) Chef Eric LeVine. The first session begins at 1 p.m. and the second begins at 7 p.m. Click here to purchase tickets. For a list of participating breweries, click here. Go to bigbeerbrewfestival.com or Facebook for updates. Morristown Armory, 430 Western Ave., Morristown.
February 15 and 16: Celebrate Valentine’s Day Early at Wine and Chocolate Wine Trail Weekend. Presented by the Garden State Wine Growers Association, this event allows guests to enjoy chocolate and desserts paired with Chardonnay, Cabernet or Sparkling wine being offered by New Jersey’s leading wineries. The trails feature wine tastings and chocolate samplings from noon to 5 p.m. at participating wineries, from the Skylands in northern Sussex County to the southern tip of the state, in Cape May. Click here for a list of participating wineries. For more details about this event, check out Jersey Bites contributor Jennifer Malme’s article here.
Through February 15: It’s bacon! Actually, it’s Bacon Week at Tropicana Casino & Resort in Atlantic City. All of the restaurants and bars located at Tropicana will be in on the act, providing a multitude of ways to enjoy bacon, from cocktails to entrees to dessert. Tropicana Casino & Resort, 2831 Boardwalk, Atlantic City, 800-345-8767.
Through February 16: Head over the The Pop Shop for Pancake Week. This pancake house serves up a dozen varieties of pancakes daily, and will be celebrating this week with a pile of pancake promotions, like All-You-Can-Eat pancakes for $9.99, “Pancakes & PJ’s” and more. For a full list of promotions, click here. The Pop Shop, 729 Haddon Ave, Collingswood.
AND BEYOND:
February 18: Come join the board members ofSlow Food Northern NJ for a Sustainable Cocktail Hour to talk about good, clean and fair food interests and issues while enjoying locally sourced cocktails and appetizers for both vegetarians and omnivores. 6 to 8 p.m. Coda, 177 Maplewood Ave., Maplewood.
February 19: Come to Pizza Time! Chef Romano and staff will demonstrate how to make pizza in Red Knot‘s wood-burning oven. Students will each receive their own pizza dough to stretch out and use to create an original pizza using the toppings of their choice. The evening also includes a chef’s toque, choice of house wines and a goody bag. Class takes place from 6:30 p.m. to 8:30 p.m. Adults only. $25 per person. To register, visit www.RedKnotRestaurant.com,click on upcoming events and view the February calendar. Red Knot at Galloping Hill, 3 Golf Drive Kenilworth, 908-241-2211, [email protected].
February 19: Restaurateur and philanthropist Marilyn Schlossbach’s 3rd annual “Cooking with Marilyn” series of cooking demonstrations at Langosta Lounge continues. The theme is “Italian Entertaining” and $10 of every ticket will be donated to the Junior League of Monmouth County. These events sell out quickly, so please call 732-455-3275 to reserve.
February 20: The Boys & Girls Club of Atlantic City is hosting its Men ‘R Cookin’ event from 6:30 p.m. t0 8:30 p.m. Tickets are $60 and can be purchased by calling 609-347-2697 by clicking here to purchase online. Boys & Girls Club of Atlantic City, 317 N. Pennsylvania Ave., Atlantic City.
February 22: Red Knot at Galloping Hill is hosting a “Fun with Cupcakes” class for kids and adults. Pastry chef Cassandra Carlstrom will demo how to bake cupcakes and how to decorate them for all occasions. Class is from 12 to 2 p.m. and is $25.
February 22: For Fun with Cupcakes, join Pastry Chef Cassandra Carlstrom for a demo about how to prepare cupcakes from scratch for easy baking at home. Participants will learn different techniques for decorating cupcakes for all occasions, and then they can bring their creations home with them! Children under 12 must be accompanied by an adult. $25 per person. To register, visit www.RedKnotRestaurant.com,click on upcoming events and view the February calendar. Red Knot at Galloping Hill, 3 Golf Drive Kenilworth, 908-241-2211, [email protected].
Pic-a-Lilli Inn, Venison Dinner
February 23: Pic-A-Lilli Inn, known for their “almost-world-famous Buffalo Wings & Crab Soup,” will host their 44th annual Venison Dinner from 1 p.m. to 11 p.m. The meal will feature Slow-Roasted Venison served with your choice of Venison Soup or Salad, fresh veggies, potatoes and dessert. Pic-A-Lilli Inn, 866 Rt. 206, Medford. 609-268-2066.
February 26: Chef Bryan Gregg holds his February charity-driven farm-to-fork dining experience with acclaimed Chef Thomas Ciszak of Chakra at Escape Montclair at 7 p.m. The cost is $95 per person with 50% of the proceeds being donated to benefit cancer research and treatment in New Jersey. Seating for this roots-and-grains event is very limited, please call (973) 744-0712 to reserve. Click here for more details. Escape Montclair, 345 Bloomfield Ave, Montclair.
February 26: Join food and beverage director Richard Spaulding for Cocktail Creation, during which participants will get a review of basic bartending concepts and then will try their hand at making three contemporary-yet-classic cocktails: margarita, cosmopolitan and whiskey sour.Students will learn how to use all-natural, fresh ingredients to mix delicious specialty cocktails that can easily be recreated at home. Adults only. $25 per person. To register, visit www.RedKnotRestaurant.com,click on upcoming events and view the February calendar. Red Knot at Galloping Hill, 3 Golf Drive Kenilworth. (908) 241-2211, [email protected].
March 1: A professional cheese maker will teach the tantalizing techniques of making mozzarella at home. From an explanation of coagulation to methods of stretching, setting and forming different styles of fresh mozzarella, guests will roll up their sleeves and participate in the fromage-fun, and bring home a mozzarella masterpiece. Attendees will also take an up close look at the art of making burrata during a demonstration. The cost of the class is $45 per person (adults 18+). Reservations are required. For more information, please call (201) 493-2000 or visit www.amanopizza.com. 24 Franklin Avenue (at Chestnut Street) Ridgewood.
March 1: Samba Montclair brings Carnival to Park Street. The Brazilian restaurant/café’s Carnival Celebration dinner seating begins at 5 p.m. The evening will include costumed dancers, Carnival-style décor and fare, and guests will receive a gift certificate for a free sample lesson at Arthur Murray (new students only). Please call for reservations: 973-744-6764. Samba Montclair, 7 Park Street, Montclair.
March 1: Come to Wine Essentials Class at Sharrott Winery, taught by Jersey Bites Contributor Jennifer Malme, from 11 a.m. to 12:30 p.m. This introduction to wine tasting, identifying wine varietals, choosing wines in a restaurant and food and wine pairing will teach you the basics of choosing wines and enjoy a fun session of learning, drinking great wine and eating wonderful cheese and snacks. Tuition for the class is $25 and advance registration and payment are required. Please call the winery at (609) 567-9463 to register. Sharrott Winery, 370 S. Egg Harbor Road, Blue Anchor.
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.
Millie’s Old World Meatballs & Pizza
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/for more info: [email protected]. Millie’s Old World Meatballs and Pizza, 60 South St. Morristown.
March 10: The Rotary Club of Montclair announces dates for 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 going to 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: The Serenity Cafe is hosting Donny’s Last Wine Dinner with Michael Honig of Honig Vineyard and Winery in Napa Valley, Calif. at 6 p.m. The evening will include hors d’oeuvres and appetizers followed by a five course meal. Reservations are necessary and can be made by calling 732-270-6060. 2008 New Jersey 37, Toms River.
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.
March 28: Hudson County CASA (Court Appointed Special Advocates) hosts its 8th Annual Wine Tasting, with more than 90 world-class wines to taste and delicious foods and desserts. Bottles of wine ranging in value from $25 to $300 can be won with purchase of a “cork” for the cork pull. Live and silent auctions will offer attendees the opportunity to bid on getaways, local experiences and services, sports memorabilia, luxury gift baskets and much more. The event will be held at the Atrium at Harborside Financial Center in Jersey City from 6:00 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.
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.
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.
Put the right finishing touch on Valentine’s Day dinner with one of these homemade desserts.
Secret Admirer Lemon Pound Cake Submitted by Lisa Panzariello, Union County
Ingredients
Hearts:
Red velvet cake mix (I know, but it’s just for the hearts, and I couldn’t take any more dishes in my sink!) and the ingredients that the mix calls for.
Pound Cake Layer:
4 1/2 ounces full-fat cream cheese
1 3/4 cups butter
1 1/2 cups white sugar
1 1/2 cup unbleached flour
2 large eggs
1 egg yolk
2 teaspoon vanilla extract
Dash of salt
2 tablespoons lemon peel
Lemon Glaze:
1/2 cup of heavy cream
2 1/2 cups of confectioners sugar
Dash of salt
2 teaspoons vanilla extract
2 teaspoons lemon zest
1/2 stick butter
Directions
1.Preheat oven to 350°F.
2. Prepare the cake mix according to package. I used a red velvet cupcake mix and buttered a 9 x 13 inch bake pan and it worked just fine. While the cake is in the oven, get your lemon zest ready (and it’s fine to use some extra here).
3. Once the cake is done, let it cool before using the heart cookie cutter. I used a 1 1/2 inch one, but feel free to make it as big or small as you wish. “Whatever your heart desires,” as my mom likes to say.
4. In a large mixing bowl with an electric attachment, cream the cream cheese and butter together until soft and creamy.
5. Add in sugar, eggs, vanilla, and 2 teaspoons of lemon zest.
6. In a separate bowl, sift together the flour and salt. Slowly mix the wet ingredients to the electric mixer.
7. The cake should be cooled by now, so use the cookie cutters and cut out as many as you can. I used about 15 for the loaf pan. (I had leftovers, which made for cute red-velvet-and-cream-cheese heart sammies.)
8. Grease a loaf pan and pour a small layer of the pound cake batter—enough to cover the bottom of the pan.
9. Line the hearts in the middle of the loaf pan. Make sure they are touching each other and try and squeeze in as many as possible. If you’re into making them straight, then it may be helpful to have an extra hand to hold them in place. (I made these at 3 a.m. when my boyfriend was sleeping, and our dogs don’t have thumbs, so they were a little crooked. Let’s just say it has personality.)
10. Once the hearts have a base, it’s time to pour the rest of the batter over the hearts. It doesn’t have to be pretty, it just has to look nice.
11. Bake for about an hour and 10 minutes. I had to cover up the side about 30 minutes in because of browning. I would check it between 30 and 50 minutes in, depending on your stove.
12. While the pound cake is baking, make the glaze. Using an electric stand mixer, beat the butter and confectioners sugar, while slowly adding in the heavy cream. Slowly add in the remaining lemon peel and vanilla and continue to beat just until combined.
When the pound cake is done, let it rest on a wire rack for about ten minutes and then glaze the cake however you wish. I cloaked the glaze and let it seep down the sides, but zig sagging it is fine as well.
Let it sit for about an hour and then it’s ready to serve. Enjoy!
Raspberry Nutella Brownies Submitted by Sabrina Szteinbaum These brownies step it up to a level of decadence only Nutella could bring. Add any jam flavor if you’re looking for a fruity kick!
Click here for the recipe, originally from The Baking Robot.
Raspberry Nutella Brownies
Strawberry Yogurt Pie Submitted by Sabrina Szteinbaum This is, hands down, one of the simplest desserts I have ever made. It took longer to cut the strawberries into hearts than to actually make the pie! Perfectly festive for Valentine’s Day.
Click here for the recipe, originally from Mother Thyme.
Chocolate Avocado Mousse & Strawberry Parfaits Submitted by Melissa Baratta, Ocean County
Click here for the recipe on Melissa’s blog, SomeSugarAdded.com.
Chocolate Avocado Mousse and Strawberry Parfait
Chocolate Icebox Cake Submitted by Kathy Mathieu, Bergen County Want to treat your sweetie to a homemade chocolate dessert on Valentine’s Day, but
short on time to bake? A classic chocolate icebox cake made from Nabisco’s FAMOUS Chocolate Wafers may be just the thing. Make it the day before, cover tightly (I use my cake keeper) and refrigerate. Open a bottle of bubbly or any romantic libation that suits your fancy. Based on a recipe from Nabisco’s snackworks.com. Click here for the complete recipe and additional photos.
Oreo Truffles Submitted by Jennifer Miller, Hunterdon County Looking for a nut-free option? You’ve come to the right place!
Click here for the recipe on Jen’s blog, mealdiva.com.
Here’s a handy list of some recent restaurant openings, closings and reopenings in Central Jersey. Be on the lookout for coverage of other regions in the near future. We hope you enjoy this roundup and welcome your input. Please send your tips on new restaurants to [email protected].
A beer garden in Asbury Park (details forthcoming)
Blend, Manasquan
Closings:
Bistro by the Beach, Spring Lake
Melissa Beveridge is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.
Ah, Valentine’s Day. Everyone’s favorite Hallmark holiday. Actually, people have been celebrating old Saint Valentine for a long time. Some say it hearkens back to Roman times when the emperor forbade soldiers from marrying, thinking that a single soldier would be braver and bolder than a married one with a family. Supposedly Saint Valentine defied the decree and performed marriages in secret. That’s one theory, but by the 17th and 18th Centuries, Britons were celebrating the day by exchanging small gifts and, later, cards. Romance has been swirling around February 14 for a long time.
There is only one drink that befits such a venerable and romantic holiday. Champagne. Here are four ideas to get your Valentine’s Day off to a bubbly, sparkling start. (Note: retail price quotes are courtesy of the Atlantic City Bottle Company.)
Champagne Lanson ‘Black Label’ Brut NV ($54.99) – It might be a little chilly for a picnic, but why not do one indoors? This champagne comes with a bottle jacket to keep your bottle at the proper temperature. Perfect for a picnic. This house has a long tradition and may have been sipped by those happy Valentines back in the 18th Century. It’s sure to help warm up the most frigid February day…or night.
Champagne Thienot Brut Rose NV ($58.99) – We met the estate owner’s daughter and we can fully appreciate the care and attention they put into this cuvee. Thienot Brut Rose is a brilliant blend of Chardonnay, Pinot Noir and Pinot Meunier Champagne grape varieties. It’s all subtlety and finesse: sharp blackcurrant in the nose, strong pink in color and delicate on the palate. Isn’t this what we all want in a Valentine—strength balanced with finesse?
Charles de Cazanove ‘Vieille France’ Brut Rose NV ($47.99) – Old-world nostalgia is one way to dial up the romance factor on Valentine’s Day and Vieille France brings it. Even the bottle is designed to give this Champagne the feel of another time and place. It’s a little spicy up front but has a mineral note that leaves your palate feeling fresh. The last thing you want on Valentine’s Day is palate fatigue!
Perrier-Jouet ‘Grand Brut’ Chanpagne NV ($42.99) – Maybe you have a complex Valentine’s Day plan and are in a quandary about Champagne. In that case, you stick to the classics. A refined bouquet and complex flavor make Perrier-Jouet the essence of versatility. It’s always comforting to have a sure thing in your Valentine’s Day lineup.
Okay, we’ve taken care of the champagne. Now all you have to do is remember the flowers, chocolate covered strawberries and, of course, a card. Happy Valentine’s Day!
Paul Tonacci is Managing Partner of the Atlantic City Bottle Company, a seasonal menu small plate restaurant helmed by Chef Kevin Cronin, and packaged goods store specializing in wine, whiskey, craft beer, Specialty Spirits Store – Taste In or Take Home. Voted Atlantic City’s Best Restaurant by Trip Advisor. Check them out on Facebook and Twitter.
BYOB: Having the option to bring-your-own-booze/bottle to a local restaurant makes an evening out on the town a very affordable option.
Valentine’s Day is right around the corner. For some, it means a night out. For others, an intimate night in. Regardless of how you opt to spend the year’s most romantic night, here are some under-$30 wine recommendations that will wow your sweetheart without breaking the bank.
Sparkling Wines
La Marca Di Conegliano Valdobbiadene Prosecco (Trevisio, Italy): $12 – Light, crisp and offers a pleasant, dry finish that’s citrusy and fresh.
Pierre Sparr Crémant D’Alsace Brut Rosé (Alsace, France): $15 – Features rich strawberries-and-cream with a hint of citrus flavors.
Roederer Estate Anderson Valley Brut (Anderson Valley, California): $22 – Rich and slightly oaky sparkling wine with light Asian apple aromas but with bolder flavors of ripe, juicy pear and nutty notes. Great clean, crisp finish.
Schramsberg Mirabelle Brut Rosé (Napa Valley, California): $25 – Pale pink in the glass with a light strawberry aroma, juicy fruit flavors and a slightly spicy finish.
Nicolas Feuillatte Brut NV (Reims, France): $25 – Very clean, light-to-medium style.
White Wines
2011 Red Newt Cellars Circle Riesling (Finger Lakes, New York): $12 – Pear and pineapple flavors with a trace of sweetness and a nice level of acidity.
2011 Burgans Albariño (Rias-Baixas, Spain): $15 – The aromas are of lush, juicy peach and apricot. The flavors are of ripe tropical fruits with floral and citrusy notes.
2012 Jacob’s Creek Reserve Adelaide Hills Chardonnay (Adelaide Hills, South Australia): $15 – It offers a floral, citrusy noseful and nectarine aromas with a great level of acidity.
2010 Selbach Oster Riesling Kabinett (Mosel, Germany): $23 – On the nose it’s floral with wet stone aromas. The flavors show green apple tartness and peach lusciousness flavors.
2012 Merry Edwards Russian River Sauvignon Blanc (Sonoma, California): $30 – Floral aromas with tropical fruit notes. Pink grapefruit, Meyer lemons, a drizzle of honey and Asian pear flavors.
Red Wines
2010 Campo Viejo Reserva Rioja (Rioja, Spain): $15 – Great balance between cherries, stone fruit and blackberries and clove, pepper and a little vanilla.
2011 Los Vascos Grand Reserve (Colchagua Valley, Chile): $15 – Bright with cherries and stone fruit. It’s intense, has a nice level of acidity and a fruity finish with black licorice notes.
2010 Cristom Pinot Noir Mount Jefferson Cuvee (Willamette Valley, Oregon): $30 – Floral with earthy tones on the nose and with strawberry and cherry flavors.
2010 Cakebread Cellars Zinfandel Red Hills Lake County (Lake County, California): $30 – Deep purple in the glass with stone fruit and mocha aromas, cherry and chocolaty flavors and a velvety mouth feel.
Here are some of our favorite New Jersey wine shops:
Veronique Deblois is a food and wine blogger based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.
John and Lisa Howard-Fusco Regional Editors, Ocean County. Although they and their two kids call Ocean County home, their John and Lisa Are Eating in South Jersey food blog has them traveling all over the southern region of New Jersey. They and their blog have been mentioned in articles by the New York Times, Courier-Post, nj.com and njmonthly.com. Lisa has written articles and reviews for South Jersey magazine as well as for Ed Hitzel’s Restaurant Newsletter and Hitzel’s Restaurant Magazine. And John could use a Gaetano’s cheesesteak right about now.
