Note to Readers: Given the weather forecast for the next few days, please check with your chosen winery for any scheduling changes.
A tried-and-true Valentine’s Day tradition just got a whole lot sweeter as the Garden State Wine Growers Association (GSWGA) presents two big, consecutive weekends of wine and romance this year. Their annual Wine & Chocolate Wine Trail Weekend will run February 8 and 9 and February 15 and 16 at more than 40 participating New Jersey wineries. The trail features wine tasting and chocolate samplings from noon to 5 p.m. each day.
According to Tom Cosentino, who spoke on behalf of the GSWGA, this a great opportunity for the wineries of New Jersey to shine. “Chocolate and wine have always been the perfect ‘pairing,'” he said. “Why not bring your loved one out for a chance to explore New Jersey wine country and visit the many trails and wineries located throughout the state?”
Many wineries are offering more than just the standard tasting for these special weekends. Tours, live entertainment, food pairings, and even wine-pairing dinners are a part of the wine trail experience. And the best part? Just like wine, there’s something to suit everyone’s taste! “You [will] enjoy the great chocolate and dessert treats being offered at our state’s wineries while sipping the perfect chardonnay, cabernet or sparkling wine to go with it,” Cosentino said.
Photo by Eileen Sharrott of Sharrott Winery
Go for the Gold. Larry Sharrott, II, owner of Sharrott Winery in Blue Anchor, said, “The Wine Trail Weekend is a great opportunity to showcase our award-winning wines.” Sharrott Winery recently won a Gold Medal at the San Francisco Chronicle Wine Competition for its 2010 Barrel Reserve Chardonnay. “People come for the live music and the romantic atmosphere, but in the end it’s the wine that keeps them coming back,” Sharrott added. And the newest addition to Sharrott’s lineup? A chocolate fountain that’s sure to become an annual tradition.
Take a flight. A wine flight, that is. At Heritage Vineyards in Mullica Hill, advance tickets are required for their Wine & Chocolate Flight: Five wines paired with five decadent chocolate treats. With live music and special wine releases, it’s sure to be a busy weekend!
Support local artisans. Besides supporting the New Jersey wine industry, the Wine Trail Weekend is an opportunity to sample products produced right here in the Garden State. Unionville Vineyards in Ringoes is featuring Robinson’s Chocolates, a multigenerational confectioner from Montgomery, as well as a five-course wine-and-mushroom pairing with Shibumi Farm of Princeton.
Rock on! Take in a rock-and-roll tribute show at DiMatteo Vineyards in Hammonton on February 8. Gentleman Jim and Rob “E” Lutz will be performing the songs of Elvis, The Everly Brothers, Neil Diamond and more. $20 tickets will be available in advance or at the door.
Dance the night away. Don’t miss Country Line Dance Night at Laurita Winery in New Egypt on February 8, from 7 p.m. to 11 p.m. Guaranteed to be a night of great music, dance and wine! Dance instructions available and country-style menu specials starting at 6 p.m.
These are just a sampling of the many events happening this Valentine’s Day season at New Jersey wineries. Don’t miss out on the fun. Plan your romantic New Jersey wine getaway today!
If you go…
Call ahead or check the winery’s website. Many wineries charge an additional fee for special events and tastings. You may also need reservations for some wine tours or dinners.
Bring bottled water in the car, for hydration between stops.
Choose a designated driver.
And have fun savoring the wonderful variety of New Jersey wines!
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.
Here’s a handy list of some recent restaurant openings, closings and reopenings in North 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].
Openings:
Baked in a Cup, 549 Pompton Ave, Cedar Grove, 973-655-0011.
Clove of Morristown, 78 Speedwell Ave, Morristown, 973-998-8891, BYOB. The
El Matador, 258 Montgomery Street, Bloomfield, 973-748-1707, BYOB.
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.
Take a bite out of contributor Kerry Brown’s Chef Spotlight on Robert Bennett, Executive Chef and Director of Operations of Classic Cake in Cherry Hill and Washington Township (Sewell).
JERSEY BITES: What is your earliest food memory?
CHEF ROBERT BENNETT: My mother’s chocolate pudding. I tasted it again serendipitously many years later when the famous chef Michel Richard suggested I put chocolate mousse on top of a half-filled crème brulee and then caramelize it as usual. I almost cried!
When did you first realize you wanted to make cooking a career? When I asked my mother to let me cook in order to get out of doing the dishes. She gleefully let me take over the duties and my family encouraged me. It was then I decided to give up dreams of being a doctor and go to cooking school. I went to the New England Culinary Institute and graduated top of my class. Julia Child spoke at my graduation.
How did you get your start in the business? I started off as a dishwasher at a high-end retirement home in Lynchburg. Even though I despised washing dishes, it was the only position available to get me in the door. Working nights and weekends during school, I talked the chef into letting me help prep. From there, I was promoted to prep cook then dietary assistant and eventually sous chef after I graduated high school. I took one year off after high school to save up for culinary school.
How would you define your cooking style? Traditional American-Classical French. It doesn’t matter what cuisine you enjoy at the moment. As long as you are passionate about it, everything will taste delicious!
Have you had a unique opportunity that came from cooking? Yes! I was in the right place at the right time. I had just finished my first semester of teaching at N.E.C.I. and was promoted to Executive Pastry Chef Instructor. One month later, we got the call from the White House requesting a cake for President Reagan’s second inauguration. It was handed to me, and my staff of five students. They said to just make a fake one, but we went all the way! We created a cake for 44,000 people with a sugar replica of the Capitol Building on top. We transported the cake to D.C. and assembled it with only hours remaining before the inauguration. The cake was a big hit!
Describe a most memorable meal: What did you have and where was it served? My dinner at Guy Savoy in Paris. It was six hours long, with countless courses. The bill was over $2,000 for two and we were given a private tour of the kitchen. Being at Le Bec Fin at the time, I truly appreciated how much work went into that meal.
Last day on earth: What do you want your last meal to be? My last meal? ALL dessert! Wouldn’t care about stepping on the scale the next day… because there wouldn’t be one!
What advice you share with younger people who express an interest in becoming a chef? Get a good education! It’s expensive but you will learn the basics and get them mastered much quicker and be able to learn more once you’re out in the world. I’ve hired too many people who say they have 20 years experience when actually they have one year of experience, 20 times!
If you could be any food item what would it be? Why? Chocolate! I would be loved by all!
One staple you always have on hand at home? Butter.
What is your beverage of choice? Coffee. Good coffee!
What’s your favorite comfort food? My cinnamon pecan coffee cake.
What NJ restaurant do you enjoy dining at (not including your own)? Fin at the Tropicana in Atlantic City. Chef Demetris and his staff are amazing!
If you could have dinner with any person living, deceased or fictional who would it be and why? Auguste Escoffier. He was one of the greatest chefs of all time. I would cook and ask for his honest critique. Of course I would invite Chef Georges Perrier to join us! He’s been like a father to me all these years!
Any upcoming projects you’d like to mention? We are expanding Classic Cake in Cherry Hill. That is my main focus right now. We will have plated desserts, an array of new chocolates and continue my monthly baking demos.
Classic Cake
Short Hills Towne Center
480 Evesham Rd.
Cherry Hill
856-751-5448
and
100 Hurffville Cross-Keys Rd.
Sewell
856-262-7400
Know a chef we should feature on Jersey Bites? Tell us in the comments or email us at [email protected].
Kerry BrownJersey Bites Regional Editor for Burlington County, is a freelance writer who reports on local happenings in education, food, business, features and the arts for several media outlets including South Jersey Local News and Newsworks. At home she enjoys sharing simple but flavor-packed meals, especially from the grill, with her family and friends. Dessert has never been her calling but she recently discovered what could be a signature dish: Meyer lemon icebox pie. When out and about, she’s happy to find herself seated at the bar in some rustic and cozy tavern featuring craft food, craft beer, an amazing selection of wine by the glass and live music.
Owned and operated by husband-and-wife team Jessica and Marc Geanoules, Silver Birch Kitchens is named after Jessica’s grandfather who owned a Long Valley Farm called Silver Birch. Honoring his tradition of growing and eating fresh produce, the couple makes tasty food that is seasonal, often purchasing products from local farms, Zone 7, and Anthony & Sons Bakery. All of their food is truly homemade.
I dropped in to meet with Jessica and Marc to see what Silver Birch was serving up. For lunch they offer made-to-order sandwiches and fresh soup. For dinner, they make entrees and sides that are available almost daily for “grab and go.” In addition, they offer an online dinner-ordering service where customers can place orders for freshly prepared meals from their weekly menu. Each week, Silver Birth offers nine new menu items such as butternut squash spaghetti, grilled chicken with roasted kale and potatoes, and Mexican chicken and rice soup. Salivating yet? I am. Who wouldn’t want to substitute pizza night with a fresh, fabulously cooked meal? All weekly orders can be delivered or picked up on Wednesdays.
In their mission to help families eat better, Jessica and Mark also have a line of kids’ food called “Kids Corner.” It includes items like sweet potato gnocchi and butternut squash waffles. They are using the “Sneaky Chef” approah, often hiding vegetables in what Jessica calls “convenient, healthy, real food.” They are making sure it is all “kid-tested and approved” with the goal of helping families feed their children home cooked meals that are healthy. In an age of powdered cheese and microwavable convenience food, it’s nice to know that restaurants like Silver Birch are giving busy families a better option to enjoy local, seasonal and market fresh American fare: all they have to do is heat and serve.
Jennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my web site http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!
Sunday gravy: Two words that spark immediate salivating and stomach growling. For those not of Italian heritage (this includes me), Sunday gravy is a tomato-based sauce usually made with onions, garlic, spices, and some type of meat(s). If you had an Italian grandma, this is what you would be eating on Sunday afternoon.
There’s no one recipe for Sunday gravy, so Dearborn Market in Holmdel decided to put the locals to the test in their Sunday Gravy Cooking Challenge. On Sunday, January 26, nine participants cooked up oversized pots of gravy and fed it to the masses to see whose gravy would reign supreme.
Nicole Luccarelli Karras, director of marketing and promotions at Dearborn Market was excited to bring another cooking competition to customers. In the past two challenges, cooks displayed their skills in chili and chicken noodle soup recipes. If eating delicious food isn’t good enough, all proceeds from the event benefited Bridges Outreach, which delivers over 100,000 brown bag meals to people in need in New York and New Jersey each week.
Customers taste test the Sunday gravy recipes.
“Bridges Outreach prepares many meals for families displaced by Hurricane Sandy, especially in Southern Jersey,” said Luccarelli Karras. “Last year, people were very generous and we raised over $1,300.”
This cooking competition was sure to be just as successful. Cooks prepared their Sunday gravy best for customers and the judges to sample. Frank Luccarelli, president of Dearborn Market, Kathy Logan of Bridges Outreach, and Anna Perry of Anna’s Italian Kitchen in Middletown, had the not-so-unfortunate job of taste-testing all the sauces and deciding who would win a $100 Dearborn Market gift card and trophy. The winning gravy will also be featured in Dearborn Market’s March Almanac and ready made in the deli case.
Before the judges arrived, I sampled all of the recipes, chatted with the cooks, and learned that every single one of them used a family recipe and then put their own spin on it. Surprisingly, every sauce was different. From hot sausage, braciola, veal, and even chicken, each cook put his or her own mark on a dish that everyone loves.
After deliciously careful deliberation, the judges declared the winner to be Gloria Arcuri with her Siciliano Sugo Con Carne di Gloria recipe. Arcuri was also the Customers’ Choice Winner. Following close behind was Lori Carscadden with her Sunday Poultry Gravy, which was gluten and dairy free, and Joseph Bove’s Assunta Maddalena’s Gravy Recipe.
Judges pose with Gloria Arcuri, winner of Dearborn Market’s Sunday Gravy Challenge.
Arcuri’s recipe contained strained tomatoes, tomato paste, fresh parsley, basil, oregano, garlic, onions, black pepper, Locatelli cheese, ground veal, sweet Italian sausages and country pork ribs. Before she was declared the winner, I had the opportunity to talk to Arcuri, who noted that her recipe contained almost no salt.
“My husband had a heart attack during Hurricane Sandy and I wanted to start cutting our sodium intake so he would get better,” said Arcuri. “I use salt essence instead of salt, which contains only 60% salt.” Once I tasted her sauce, I didn’t believe it. The sauce was everything a Sunday gravy sauce should be and it had almost no salt!
I also had the opportunity to speak with her husband, who was cheering her on the whole time. He noted her 50-50 Polish/Italian background, and proudly said that her Polish mom could cook better than any Italian he’s ever met. Then he pointed out that his wife takes after her mom.
It was a tough challenge made up of tasty sauces and passionate cooks, but in the end Gloria Arcuri proved that her sauce reigned supreme.
For more information or to purchase Siciliano Sugo Con Carne di Gloria, visit Dearborn Market.
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.
6 baking potatoes, about 5 oz. each
2 tablespoons olive oil
1 teaspoon kosher salt
1 package (12 oz.) deluxe macaroni and cheese dinner, with cheese pouch
3/4 cup barbecue sauce
4 slices cooked bacon, crumbled
Directions
1. Preheat oven to 425°F.
2. Rub potato skins with olive oil and sprinkle with kosher salt. Arrange on baking sheet.
3. Bake until tender, about 1 hour. Cool slightly. Halve lengthwise and scoop out potato pulp to within 1/2″ of edges. Save scooped out potato for another use—mashed potatoes maybe?
3. Meanwhile, cook macaroni & cheese dinner according to package directions.
4. Reduce oven to 350°F.
5. Spoon barbecue sauce inside potato skins.
6. Top with prepared macaroni and cheese and sprinkle with crumbled bacon. Arrange on baking sheet. Note: You can prepare them up to this point and then heat when ready to serve! 7. Bake until heated through, 8-10 minutes.
Makes 12 potato skins.
Cheesy Bacon Potato Skins By Amanda Waters, Sussex County
Cheesy Bacon Potato Skins
Ingredients
1 dozen potatoes
8 oz cheddar or pepper jack cheese
5 or 6 strips of bacon, pre-cooked and crumbled
2 tablespoons oil
Directions
1. Boil potatoes in hot water for about 15 minutes, then remove and cool.
2. Cut the potatoes in half and use a melon baller or small cookie scoop to make a cavity.
3. Heat oil in a rimmed baking sheet in a 425° oven for a few minutes to warm.
4. Place potatoes skin-side up for 20 minutes, then flip over and cook another 10 minutes.
5. If you want traditional potato skins, use cheddar or for some extra spice use pepper jack cheese. Fill cavity with cheddar or jack cheese and bacon crumbles.
6. Bake for another few minutes until the cheese melts and serve warm with sour cream on the side.
South of the Border Super Bowl Baskets Submitted by Terry Krongold, Passaic County
South of the Border Super Bowl Baskets
This original recipe won first place in the ConAgra Foods 2011 Super Bowl Snacks contest.
Ingredients
1 package flour tortillas
Cooking spray
1 can Ro-tel diced tomatoes and green chilies
2-3 links fresh chorizo sausage
1 can refried beans
Shredded Mexican cheese
Guacamole
Sour cream
Directions
1. Preheat oven to 350°F.
2. Take small ramekins and place in large roasting pan. Spray ramekins with cooking spray.
3. Heat a saute pan. Split the chorizo sausage casing down the middle and remove the casing.
4. Drop the sausage into the pan and break up. Cook thoroughly.
5. Using an upside down glass bowl, cut tortillas to fit ramekins and place one in each ramekin.
6. Bake tortillas for 10 minutes. Remove from oven. Move rack to top level and set your oven to broil.
7. While tortillas are still warm, spread approximately 1 tablespoon of refried beans on bottom of each tortilla.
8. Next, add about a tablespoon of cooked chorizo, followed by a tablespoon of Ro-tel diced tomatoes and green chilies, and cover with small handful of shredded cheese.
9. Slide pan of ramekins under broiler for approximately 2 minutes. Watch carefully.
10. Remove from oven when tortillas are crisp and brown around edges.
11. Remove tortillas from ramekins, arrange on serving platter. Top with a dollop of guacamole and sour cream. Enjoy!
1 lb ground beef, browned and drained
1 garlic clove, minced
2 (14oz) cans chicken broth
2 (14oz) cans stewed tomatoes, chopped with liquid
1 ½ cup salsa ( heat preference up to you)
2 tablespoons dried cilantro
1 tablespoon ground cumin
1 tablespoon chili powder
Corn chips for serving
Grated jack or cheddar cheese for topping
Optional Toppings:
Avocado, sour cream, cilantro, green olives
Directions
1. Combine all of the ingredients but the chips & cheese in a crockpot.
2. Cover and cook on high for 4 to 6 hours or on low for 8 to 10.
3. Skim excess fat off of the top and ladle into bowl for serving.
This recipe is great for vegetarian and meat-eating chili lovers alike.
Ingredients
1 tablespoon vegetable oil
1 1/2 onions, chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded and chopped
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon chili powder
2 teaspoon salt
1 teaspoon black pepper
1 can cannelini beans (white kidney beans)
3 cups vegetable or chicken broth
3 cups cauliflower florets
1 green pepper, cut into strips
6 oz. low fat Monterey Jack cheese, shredded
4 oz. low fat cream cheese
1 can chopped green chilis
2 tablespoons chopped cilantro, plus extra for garnish
10 dashes hot sauce
Juice of 1/2 lime
Tortilla chips, for garnish (optional)
Directions
1. In a skillet, heat oil over medium heat. Add onions and cook until softened.
2. Add garlic, jalapeno pepper, cumin, oregano, chili powder, salt and pepper, and cook for 1 to 2 minutes, until fragrant.
3. Remove from heat and transfer to a slow cooker.
4. Add beans and broth and stir to combine.
5. Cover and cook on high for 3 to 4 hours, until bubbling around the edges. Meanwhile, blanch the cauliflower by dropping it into boiling, salted water for 3 to 4 minutes; then drain and set aside.
6. Add the cooked cauliflower, green pepper, Monterey jack cheese, cream cheese, chilis, cilantro, hot sauce and lime juice to the slow cooker mixture.
7. Stir to combine, then cover and cook on high 30-35 minutes, until cauliflower and peppers are hot and cheese is fully melted.
8. Serve with cilantro, hot sauce and a squeeze of lime juice. Garnish with crushed tortilla chips.
1 tablespoon canola oil
2 medium stalks celery, chopped
2 medium carrots, chopped
1 small onion, chopped
2 cloves garlic, minced
1 package Polish kielbsa, cut into 2-inch pieces
15 oz can kidney beans, rinsed and drained
15 oz can cannellini beans, rinsed and drained
14 ½ oz can diced tomatoes with garlic
2 bay leaves
Directions
1. In a large skillet, heat oil over medium heat. Add carrots, celery, onion and garlic. Cook 3 to 5 minutes until carrots are crisp-tender.
2. Add sausage and cook 2 more minutes.
3. Stir in beans, tomatoes, bay leaves and salt and pepper, to taste. Cover the skillet and reduce heat to low.
4. Simmer 10 minutes until the vegetables are tender, stirring occasionally.
5. Remove bay leaves to serve.
We’ve been asked to share with the rest of America some Jersey-themed menu items for their Big Game party guests. After all, the game is in New Jersey. (Can someone knock that chip off my shoulder?)
Since the big game is in the Garden State, here are our suggestions on how to bring a piece of Jersey to your living room. Just remember, whatever you decide to offer guests, be sure to serve it with a little side of sarcasm for a true Jersey experience.
Sausage and Peppers or better yet, Italian Hot Dogs. According to Wikipedia this is a Hot Dog indigenous to Essex, Hudson, and Passaic counties in north-eastern New Jersey and the boardwalk of the New Jersey shore. It’s origins date back to the 1930′s in Newark, New Jersey.
Any good Italian food would work. (Cue the Sopranos them song.) Or how about a diner-themed party?
Disco Fries: I have personally never had Disco fries, and didn’t grow up knowing they were a “Jersey” thing but, evidently, true Jersey Disco fries are covered with brown gravy as well as cheese. (In Canada, it’s known as Poutine, and the fries are covered with fresh cheese curd and brown gravy.) By the late ’70s Poutine found its way to New York and Northern New Jersey diners.
Blueberries: If you’re looking to offer something a little more healthy, we are the Garden State after all. Hammonton, New Jersey is known as the “Blueberry Capital of the World.” So try this Blueberries and Corn salad to bring a little Garden State to your plate.
Ok, back to unhealthy. Pork Roll or Taylor Ham: It’s only an “OR” thing if you live in New Jersey. North Jersey knows it as Taylor ham and South Jersey as pork roll. Neither side knows what the heck it really is, but we know it tastes great with egg and cheese or on a burger (and especially when you’re hungover).
Speaking of hangovers, be sure to wash all that pork roll down with one of Flying Fish’s Exit Series Beers. According to their website, “The Exit Series™ of beers is a multi-year brewing experiment to brew a series of beers as diverse as the great state of New Jersey.” The latest on their tour of New Jersey is Exit One, Bayshore Oyster Stout.
And last, but certainly not least, here’s a recipe for The Jersey Burger, from our friends at the Salt Creek Grille.
The Jersey Burger
Ingredients 2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic Kaiser hamburger rolls
8 slices thinly sliced Swiss cheese
4 slices thinly sliced pork roll (aka Taylor ham)
2 dill pickles, sliced 1/4-inch thick
Directions
1. Preheat the grill to high.
2. Form the meat into 4 (1/4-inch thick) burgers and season with salt and pepper on both sides.
3. Grill for 2 to 3 minutes on both sides for medium doneness.
4. When the burgers are done, remove from the heat and reduce heat to medium-low.
5. Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste.
6. Spread both sides of each bun with mayonnaise and mustard.
7. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of pork roll and another slice of cheese.
8. Place the tops of the bun over the meat, wrap the burgers in aluminum foil, and place them on the grill.
9. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.
Deborah Smith, founder of jerseybites.com. Launched in 2007, jerseybites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization. She is also a highly sought after speaker on the topic of restaurant marketing, social media and blogging. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com.
– See more at: http://www.jerseybites.com/the-team/#sthash.tR6gpf7M.dpuf
Event details are subject to change without notice. Please confirm directly before heading out!
Zinburger’s Mile-High Burger
Now through February 2: To celebrate this year’s Super Bowl teams, Zinburger Wine & Burger Bar has come up with two special-edition burgers: the Mile-High Burger and the Hawk’s Nest Bird-ger, which they will serve through game day in honor of Denver and Seattle, respectively. Zinburger has three locations in NJ: Cherry Hill, Clifton and Paramus. The flagship restaurant—in Clifton—is located just a few miles from MetLife stadium. 850 New Jersey 3 #105, Clifton. 973-272-1492.
Zinburger’s Hawk’s Nest Bird-ger
January 30:Botto’s Italian Line Restaurant in Swedesboro is throwing a Pre-Super Bowl Beer Dinner featuring the beers of Goose Island. Expect an assortment of Botto’s famous sausages to be served as well. The dinner starts at 7 p.m. and costs $30 per person.Botto’s Italian Line Restaurant,1141 Kings Highway, Swedesboro, 856-467-1570.
January 30: Celebrate Super Bowl Week while making a difference in the fight against cancer at Females, Football & Philanthropy 2014. The event, which includes VIP arrivals at 6 p.m. followed by the main event from 7 p.m. to 10 p.m., will feature a cocktail dinner and tailgate, wellness lounge, boutique shopping, silent auction, martini bar, and more. Click here for ticket information. Upper Montclair Country Club, 177 Hepburn Road, Clifton.
January 30 and February 1: Come to Buchmuller Park in Secaucus for the Winter Blast, a.k.a. “The Pre-Game Before the Big Game,” which will feature award-winning food trucks, open ice skating and ice hockey games, great shopping at Vendor Village, and live music, with giveaways and prizes. Dozens of specialty food trucks will be at the event, including Empanada Guy, Thai Elephant, and Polkadot Cupcake Shop. One-day adult passes are $15 and family four-packs are $35 at the entrance. Click here to purchase tickets in advance and save $5. 1203 Paterson Plank Road, Secaucus.
January 30 to February 2: Come take a bite out of Montclair’s Super Bowl Restaurant Week. All participating restaurants contributed to the Rotary Club of Montclair to support local food pantries and feeding programs. Click here for a full list of participating restaurants and details.
February 2:Now called the Meadowlands Tailgate Party 2014, East Rutherford is hosting a Super Bowl bash that has drawn sponsors including Anheuser-Busch, the Devils, Coca-Cola, Hackensack University Medical Center and Dunkin’ Donuts. Partygoers can rock out with The Nerds and BStreetBand, a Bruce Springsteen tribute band. Admission is $10, and children under 12 are free. Park Avenue, East Rutherford.
AND BEYOND:
February 4: For the 3rd year in a row, Chef Bennett lets us into his world of chocolate mastery at the Classic Cake Academy. Come at 7 p.m. to watch, learn and taste handcrafted artisan sweetness. Sign up in store, or by calling 856-751 5448 or by emailing [email protected]. 480 Evesham Road, Cherry Hill.
February 5: Flying Fish Beer Dinner at Atlantic City Bottle Company from 6 to 8 p.m. Four courses will be paired with four fantastic Flying Fish beers for only $50 per person! For more information on Atlantic City Bottle Company or to make reservations, call 609-348-6400 or visit them online.
February 7:Old Homestead Steakhouse at the Borgata in Atlantic City will host a Jack Daniel’s Whiskey Dinner as part of the Savor Borgata Culinary Series. The meet-and-greet portion of the evening starts at 7:30 p.m., followed by dinner at 8 p.m. $199 per person. Old Homestead Steakhouse, Borgata Hotel Casino & Spa, 1 Borgata Way, Atlantic City, 609-317-1000.
February 7: Participate in Bordentown’s Chocolate Walk from 6 p.m. to 9 p.m. Score a piece of chocolate or a… wait for it… chocolate-tini. Print your passport and visit the shops and galleries. When you’re all done, you can enter your signed passport into a drawing for $50 in Bordentown Bucks. Farnsworth Avenue, Bordentown.
February 8 to 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.
February 12: Pilsener Haus & Biergarten is hosting a four-course weisse bier dinner featuring Austro-Hungarian cuisine and the weisse (wheat beers) biersof the Schneider-Weisse Brewery. This event is at 7 p.m. and the cost is $60 per person for four courses/four beers. Tickets are available online only at http://phbbeerdinner.bpt.me. Pilsener Haus & Biergarten, 1422 Grand Street (corner Grand & 15th Streets), Hoboken.
February 14: Come to the “Take The Local” Valentine’s Day Dinner from 8 to 10:30 p.m. to 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. 20 Schooley’s Mountain Road, Washington Township.
February 14 and 15: BEX Kitchen will host a Valentine’s Day Dinner with two seatings (one at 6, one at 8:15) 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 is returning 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 18: Come join the board members ofSlow Food Northern NJ for the 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: 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 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 event is very limited, please call (973) 744-0712 to reserve. For more details: http://on.fb.me/LkgOiG. Escape Montclair, 345 Bloomfield Ave, Montclair.
March 8 and 9: Bergen County-based Giants of Generosity will sponsor a Celebrity Food and Wine Show. Funds will be raised by the charitable organization to help needy families and individuals throughout Bergen County. Featured guests are celebrity chef Maneet Chauhan, author, restaurateur, and a judge on the Food Network’s Chopped, and chef Guy Mitchell, producer of the White House Chef Tours. $75 per person. Clinton Inn Hotel, 145 Dean Drive, Tenafly. Purchase your tickets here.
March 10: The Rotary Club of Montclair announces dates for their third annual Taste of Montclair. Hours for the third annual Taste of Montclair are from 5:30 – 9:00 p.m. at Montclair State University, and as every year, the all volunteer non-profit Rotary Club will donate 100 percent of the money raised to local charities – with most of the money going to our 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 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 Gala proceeds 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, [email protected] or visit www.atlantic.edu/gala.Bally’s Atlantic City Hotel and Casino, 1901 Boardwalk, Atlantic City.
May 10: America’s Grow-a-Row’s Farm to Fork Fundraiser will take place on May 10, 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 www.americasgrowarow.or. LifeCamp, 67 McCann Mill Road, Pottersville.
Note: Start these sandwiches the day before to save time the day of the Big Game. They can be made in full-sized sandwiches or as sliders if served with other dishes.
Cabbage Marinade Ingredients
1/4 head red cabbage, shaved
1 teaspoon fish sauce
1/2 teaspoon sriracha
Juice of 1/2 lime
1 whole radish, shaved
1/2 red onion, shaved
4 tablespoons soy sauce
4 tablespoons rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Pork Belly Glaze Ingredients
1 cup yellow mustard
1/2 cup toasted mustard seeds
1/8 cup red pepper flakes
1 1/2 cups cider vinegar
3 cups water
1/2 cup brown sugar
1/2 cup white sugar
Take all ingredients and combine in a plastic bowl. Allow cabbage to marinate overnight.
Glaze Directions
Combine all the glaze ingredients in a saucepan and reduce by half, about 30 minutes, then cool completely. The mixture will be on acidic side but will sweeten up once glazed on the pork belly.
Pork Belly Directions
Preheat oven to 250°F.
In a roasting pan over medium-high heat, sear the pork belly on each side until lightly brown, about 5 minutes per side.
Add the glaze to the pork belly in the roasting pan.
Place the roasting pan in the oven and cook for 8 hours, basting the pork belly with glaze every 30 minutes. If the glaze begins to over-reduce and caramelize too much, add about a cup of water to the pan.
Allow the pork belly to cool.
Sandwich-Making Directions
Slice the pork belly into bite-sized pieces, and divide into 12 portions.
Place the rolls in a hot oven or on a grill to lightly toast.
Place a portion of pork belly on a toasted roll.
Combine some of the cabbage, a couple of tablespoons of the cabbage marinade and some kale. Then add to the pork belly on the bun. Repeat with the rest of the ingredients.
Makes 10 full-sized or 20 slider-sized sandwiches.
Denver fan? Rooting for Seattle? Just in it for the commercials? No matter the reason, here are some super wing recipes you can dive into on Super Bowl Sunday, including a gluten-free option.
Baked Wings with Sour Cream Dipping Sauce Submitted by Christine Van Arsdalen, Somerset County
Ingredients
1 package frozen chicken wings (plain)
1 1/4 cup Frank’s RedHot Sauce
1/4 cup olive oil or smoked olive oil
4 tablespoon margarine or butter, melted
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon smoked chili powder
Dijon mustard, to taste
salt and pepper, to taste
McCormick Montreal Chicken Seasoning, to taste
Directions
1. Lightly coat wings with mustard and season with salt, pepper, garlic powder, chili, paprika and chicken seasoning.
2. Combine hot sauce, olive oil, butter and season with salt, pepper, chili and paprika.
3. Bake, then toss wings in sauce. Serve hot.
Sour Cream Dipping Sauce
Ingredients
1 cup fat-free sour cream or Greek yogurt
1 package ranch dip mix A handful of chives
3 heads of garlic, roasted
Directions
1. In a bowl, combine sour cream (or Greek yogurt), ranch dip mix and chives.
2. Puree garlic and add to mixture. Mix well.
3. Serve cold.
3/4 cup finely crushed cracker crumbs (Ritz works well)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon fresh, coarse ground black pepper
2 lbs chicken wings, split and tips removed
1/3 cup Dijon mustard
Directions
Preheat oven to 350°F.
1. Combine the cracker crumbs, cheese, oregano, garlic powder, paprika, and black pepper in a bowl.
2. Using a pastry brush, spread a coat of mustard of the chicken pieces and then roll in the crumb mixture until fully coated.
3. Lay chicken pieces on a greased baking sheet and bake for 35 to 40 minutes.
Drunken Chicken Wings
Submitted by Jim Flynn of BestWeekends.com
Jim is a local Jersey boy and avid traveler. He got this recipe from Lola 41 in Nantucket, and he guarantees it will become one of your favorites.
Ingredients
3 lbs chicken wings
1 cup vodka
1 cup white wine
3/4 cup soy sauce
2 cloves garlic, minced
Salt and pepper, to taste
Directions
1.Mix all of the above and marinate the wings for 24 hours.
2. Put in a roasting pan with the liquid and cook at 400°F for 1 1/2 hours.
3. Drain the liquid and cook another hour. Mmmm.
Deviled Chicken Wings Submitted by Beth Christian, Burlington County
One of my favorites was devilishly good: a recipe for deviled chicken wings from The Joy of Cooking. They’re easy to throw together and not greasy at all.
Here’s what you need to do:
Preheat oven to 400°F.
Grease a large baking sheet with 2 tablespoons of vegetable oil.
Set out 1 ½ pounds of chicken wings.
Stir the following together in a large bowl:
½ cup honey
3 tablespoons whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Next, combine these ingredients on a plate:
2/3 cup dry plain bread crumbs
1 teaspoon dried thyme
½ teaspoon red pepper
Toss the wings in the honey mixture.
Roll one at a time in the bread crumb mixture, shaking off any excess.
Place wings on the prepared baking sheet.
Bake 20 to 30 minutes.
Make sure that you turn the wings over with tongs about halfway through the cooking process.
Serve hot or at room temperature. Easy peasy!
Crock Pot Barbecue Wings Submitted by Karen Jaffe, Gluten-Free Recipe Contributor
Use homemade gluten-free barbecue sauce in this delicious recipe for fall-off-the-bone tender chicken wings.
This is a fast and easy crock pot recipe, adapted for gluten-free cooks from a recipe by Linda Larsen, About.com’s Guide to Busy Cooks.
Total time: 5 hours, 20 minutes
Ingredients
3 pounds chicken wings or wingettes
1 1/4 cup gluten-free barbecue sauce (recipe below) 2 tablespoons gluten-free chili sauce
1/4 cup honey 3 cloves garlic, minced
Fresh ground pepper, to taste
Directions
1. Pat chicken dry with a paper towel.
2. Grill or broil for 12 to 15 minutes, turning the wings several times for even browning. Watch carefully to prevent burning.
3. In a medium bowl mix gluten-free barbecue sauce (recipe below), gluten-free chili sauce, honey, garlic and pepper until well blended.
4. Place wings in a large crock pot and cover with BBQ sauce mixture.
5. Set crock pot temperature to LOW, cover with lid and cook for 4 to 5 hours.
Gluten-Free Barbecue Sauce
Some commercially prepared barbecue sauces can contain gluten as a thickener, however, you can find sauces specifically labeled as gluten-free. But barbecue sauce is relatively easy to make, so why not make your own? Just put all of the following ingredients together, and mix well!
Total time: 15 minutes
Ingredients
1/2 cup ketchup
1/2 cup tomato sauce
1/4 cup apple cider vinegar
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup gluten-free Worcestershire sauce (Lea and Perrins made in U.S. is gluten free) 1/4 cup water 1 medium onion, chopped
1/4 teaspoon celery powder (not salt)
1/2 teaspoon paprika Makes 1 1/2 pints of sauce.
Do you have a favorite wing recipe? Share it with us on Facebook or leave a comment below.
Valentine’s Day is right around the corner, and while some sweethearts are satisfied with a mass-produced, gigantic box of drugstore chocolates, the foodies among us will appreciate an artisanal, handcrafted box of locally-made chocolates, albeit in a smaller package.
Whether your beloved enjoys handmade caramels, truffles or simple, high-octane dark chocolate, the Garden State offers several tantalizing options to please your Valentine.
Here are my top chocolate shops in New Jersey, in no particular order:
2 Chicks with Chocolate:Owned by daughter, Elyissia, and mom, Barbara, 2 Chicks with Chocolate showcases the works of Master Chocolatier Patrick Coston. Their confections were named “a box of bliss” by Gourmet Magazine. Metuchen, South River, Somerville and Middletown.
Chocodiem: Focusing on Belgian chocolate making, the upscale shop creates beer and liquor-infused confections. Owned by former biologists, Chocodiem knows the science of chocolate. 49 Main Street, Clinton. 908-200-7044.
Red Bank Chocolate Shoppe: Opened since 2000, the shop is known for its handmade confections and custom boxed gift towers. 17 White Street, Red Bank. 732-219-0822.
Chocolate Fantasia: Family-owned since 1983, Chocolate Fantasia specializes in hand-dipped chocolate-covered strawberries, cheesecake and apples. 137 Ridge Rd, Lyndhurst. 201-935-8723.
Enjou Chocolat: Using its 50,000+ molds, Enjou Chocolat can cast most things in chocolate. Enjou offers a wide variety of Valentine’s chocolate to please anyone with a sweet tooth. 8 DeHart Street, Morristown. 800-305-2853.
Mrs. Hanna Krause Candy: Krause’s opened in Paramus in 1957 and specializes in old-fashioned homemade chocolates and specialty candies. Valentine’s Day boxed chocolates are especially popular. 89 Westview Avenue, Paramus. 888-6-KRAUSE.
Lepore’s Home Made Chocolates: Hoboken’s landmark chocolate shop for over thirty years! Chocolates are made daily and the shop specializes in custom made chocolates, gift baskets, towers and occasion favors. 105 4th St, Hoboken, NJ 07030. 201-659-4783.
Matisse Chocolatier: Matisse specializes in gourmet chocolate favors and platters. Each store also has space for chocolate birthday parties and other special occasions. They make novelty chocolate favors for holidays and special occasions. They produce a wide range of hand dipped chocolate fruits, barks truffles and cordials. 260 Grand Avenue, Englewood. 201-568-2288.
The Chocolate Shoppe: The Chocolate Shoppe has been making quality hand-dipped chocolates for over 30 years. The stores specialize in wedding favors or special occasion platters. Washington and Mendham.
Visit one of these local New Jersey chocolatiers for your Valentine’s Day chocolate needs or to satisfy any chocolate cravings you may have.
Cheers,
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.
Lemon Blueberry Pancakes with Lemon Ricotta and Balsamic Reduction
It’s National Blueberry Pancake Day, and these pancakes are great for breakfast or dinner. They’re the perfect combination of savory yet sweet, warm yet fresh. Frozen blueberries work just fine, so they can be made any time of year!
Topping Ingredients 1 cup ricotta cheese (whole or part-skim)
Zest and juice of half a large lemon
2 to 3 tablespoons balsamic reduction or blueberry balsamic vinegar*
Directions 1. In a mixing bowl, combine flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, eggs, vanilla and lemon juice. Pour the wet mixture into the dry, and stir together quickly; do not overbeat. Batter will be lumpy. Add blueberries and gently stir to combine.
2. In a separate bowl, combine ricotta, lemon juice and lemon zest, and set aside.
3. Heat a griddle to 350°F (or use a skillet over medium heat). Once hot, spoon batter onto griddle using a 1/4 cup measure (each pancake should be 1/4 cup batter). When the pancakes start to bubble, flip over and cook for an additional 2 minutes.
4. Top cooked pancakes with a dollop of the lemon ricotta and drizzle with balsamic vinegar reduction or maple syrup.
*To make your own balsamic reduction, add vinegar to a pot and boil over medium heat for 15-20 minutes, until reduced by half
Serves 4.
Melissa Baratta has been cooking and exploring the restaurant scene since the age of 12 when she first discovered the Food Network. Originally from Vermont, she is passionate about healthy and sustainable living, and loves to experience new flavors from around the world. She is a pescetarian with a love of fresh seafood, but is married to a full-blown omnivore, so her recipes range from unique salads, homemade pastas and grain dishes to grilled fish and curried chicken. She lives in Ocean County with her husband and young son, and when she’s not working at her Manhattan-based PR agency, she can be found cooking, gardening, and checking out local eateries. Melissa blogs about food and healthy living at www.SomeSugarAdded.com.
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.
In their mission to help families eat better, Jessica and Mark also have a line of kids’ food called “Kids Corner.” It includes items like sweet potato gnocchi and butternut squash waffles. They are using the “Sneaky Chef” approah, often hiding vegetables in what Jessica calls “convenient, healthy, real food.” They are making sure it is all “kid-tested and approved” with the goal of helping families feed their children home cooked meals that are healthy. In an age of powdered cheese and microwavable convenience food, it’s nice to know that restaurants like Silver Birch are giving busy families a better option to enjoy local, seasonal and market fresh American fare: all they have to do is heat and serve.
Ok, back to unhealthy.
