Page 133 ⋆ Jersey Bites

Big-Game Wings for Every Kind of Fan

Sabrina Szteinbaum

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January 29, 2014

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.

Wisconsin Wings (from food.com)
Submitted by Amanda Waters, Sussex County

Wisconsin Wings, Amanda Waters, Sussex county — Wisconsin Wings

Ingredients

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.

New Jersey’s Best Chocolates

Veronique @ Food & Wine Chickie

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January 28, 2014

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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.

Recipe: Lemon Blueberry Pancakes

Recipes

Melissa

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January 28, 2014

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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!

Pancake Ingredients
1 1/2 cups flour
3 tablespoons sugar
1 3/4 tablespoons baking powder
1 teaspoon salt
1 1/2 cups skim milk
2 1/2 tablespoons butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup blueberries, fresh or frozen

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.

Super Drinks for the Super Game

Deborah Smith, Executive Editor

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January 27, 2014

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This sponsored article is brought to you by Atlantic City Bottle Company.

Just because your team may not have made it to the big dance doesn’t mean there isn’t going to be a party. In fact, nine out of 10 Americans will watch the Super Bowl at a house party, where they will consume 1.23 billion chicken wings, and 11.2 million pounds of potato chips. Sixty-two percent of those homes will fire up the grill, too.

Clearly, we’re all going to need something to drink.

A fun way to celebrate the Super Bowl is to imbibe the local culture of the teams that will compete for gridiron greatness on Sunday afternoon. This year, that means we’re talking about the Seattle Seahawks and the Denver Broncos. Let’s see what each of their great American cities have to offer.

From the early Timber Town days to the Gold Rush, and then to the presence of Boeing and Microsoft, Seattle has had its ups and downs. Right now, it’s growing at a fast pace and has a thriving craft cocktail culture. New twists on classic cocktails are hot there at the moment and, given their penchant for coffee houses, the Coffee Old Fashioned might best represent the American Northwest. For an extra authentic touch, how about using bourbon from Seattle’s own microdistillery, Oola?

Make Your Own…

Coffee Old Fashioned

1 1/2 ounces bourbon whiskey
1/2 ounce dark creme de cacao
1 1/2 ounces water
1 ounce espresso, chilled
1/4 ounce simple syrup
2 dashes orange bitters
Finely ground coffee or coffee beans for garnish

Pour the ingredients into a cocktail shaker with ice cubes.

1. Shake well.

2. Strain into an old-fashioned glass filled with ice.

3. Garnish with coffee beans or grounds.

Now, on to the Mile-High City! Denver’s proximity to the Rocky Mountains makes it a mecca for outdoor oriented folks. Indeed, Colorado’s signature cocktail, the Tree Line, is the very essence of the fresh-air lifestyle. In 2011, in order to celebrate the state’s centennial, the Colorado Distillers Guild and the Colorado Bartenders Guild held a contest and bartender Marnie Ward won it with the Tree Line. The original recipe is made with Denver distiller Leopold Bros. small batch whiskey, which might be hard to find in New Jersey. So if you need a substitute, we suggest Breckenridge Distillery bourbon which has a high-rye mash bill.

Make Your Own…

Tree Line:

2 bing cherries
2 oz batch whiskey
.5 oz Leopold Three Pins Alpine Herbal Liqueur
.5 oz fresh squeezed lemon juice
.5 oz simple syrup

1. Muddle cherries, lemon juice and simple syrup.

2. Add whiskey and Three Pins.

3. Add ice and shake.

4. Garnish with round slice of lemon peel (to replicate the Colorado sun).

Alright, so you don’t have time to hunt down a bunch of ingredients and you just want to take a couple of six packs to your friend’s house. Easy. Rogue Ales is a standard in the Pacific Northwest and they’ve been doing the craft beer thing since 1988. Brown ales will partner up with almost any food you will encounter on Super Bowl Sunday, and if pulled pork is on the menu, so much the better. Leave it up to Rogue to add hazelnut to their brown ale. Look for Hazelnut Brown Nectar in 22-oz bottles. Colorado is no slouch when it comes to great beer and while there are many to choose from, Twisted Pine Coffee Stout will open some eyes. If you think coffee stouts are just for dessert, how about putting it next to some mac and cheese? Winner!

So, mix a cocktail or crack open a beer, grab a chicken wing and get ready for some football!

Sources:
http://cocktails.about.com/od/whiskeyrecipes/r/Coffee-Old-Fashioned-Recipe.htm
http://ooladistillery.com/home#sales
http://www.breckenridgedistillery.com/
http://www.twistedpinebrewing.com/big-shot-espresso-stout/

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.

2nd Annual Tasting Event to Benefit Hurricane Sandy Relief

Deborah Smith, Executive Editor

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January 25, 2014

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2nd Annual Tasting Event to Benefit Hurricane Sandy Relief

The recovery continues!

R&R Marketing, New Jersey’s premier wine and spirits distributor, and Townsquare Media will be presenting the 2nd Annual Restore the Shore Tasting on Thursday, January 30, 2014. The event will offer samples of more than 50 wine and spirit brands from around the world, a selection of cuisine by the culinary team at Eagle Oaks Country Club, as well as live music from the local popular band Daddy Pop and a silent auction. Admission and auction proceeds will help families affected by Superstorm Sandy through Hometown Heroes, a 501c3 organization.

The event begins at 6 p.m. at Eagle Oaks Country Club, 20 Shore Oaks Dr., Farmingdale, NJ 07727. Admission tickets are available now for $35 at restoretheshore.com. Tickets will be $45 at the door the night of the event.

Hometown Heroes President Mike Schwartz said, “Although it’s more than a year after the storm, the need is still great for people in our community dealing with the effects of Superstorm Sandy. There’s still a long road ahead of us and we’re happy to team up again with R&R Marketing and Townsquare Media to continue those efforts for those who need it most.”

“R&R Marketing has been servicing the businesses in New Jersey for over 75 years, and we are continually focused on giving back to the community that has supported our wine and spirit brands,” said John Oliver, Director of Marketing at R&R Marketing / The Charmer Sunbelt Group. “We are proud to support this 2nd Annual event befitting Hometown Heroes. Our mission to help restore the Jersey Shore is not over, and we know that this event will bring us another step forward in rebuilding homes and helping those still affected by Superstorm Sandy.”

Auction Items:

* Bruce Springsteen and Jon Bon Jovi “Jersey Boys” limited edition masterpiece collage
* Mariano Rivera “Exit Sandman” collage from his final game
* David Tyree hand-signed photo ff the Super Bowl 42 catch
* Jack Nicklaus & Arnold Palmer limited edition masterpiece collage
* First Augusta National Tournament masterpiece collage
* Yogi Berra hand-signed photo, pictured with Babe Ruth
* Lawrence Taylor hand-signed photo over Randall Cunningham
* Walt Frazier hand-signed photo collage
* Joe Namath hand-signed football
* The Beatles classic photo collage
* Silver Oak Wine experience package
* Boss of the Sauce Guest Judge
* Chili Bowl Guest Judge
* Dessert Wars Guest Judge
* Townsquare Media Mega Ticket
* Maureen Hancock, the Medium Next Door “Postcards from Heaven” tour – 1 pair of VIP tickets with Meet and Greet for her show at the Jersey Shore this summer (date / location TBA)
* Private 30-minute reading with psychic Artie Hoffman
* Princeton Marriott Suite getaway
* “Rockin’ Night in the City” – pair of tickets to see Rock of Ages and A Night with Janis Joplin on Broadway, with limo transportation to each show

Door Prize Giveaways:
* Disney Trip from Circle Hyundai and Circle Chevrolet of Shrewsbury: 4 nights, 5 days at Coronado Springs Walt Disney World Resort for two Adults and two Children in one double-occupancy room. Trip dates are July 18 through July 22, 2014. Also includes Disney Magical Express service through Orlando International Airport. (Airfare is not included.)

* Pirate Island Adventure on the SS Jersey Girl with Pirates on the Manasquan for the 2014 season (3 pairs, valued at $38 per pair)

* 1 pair of tickets ($120 value) to The Grand Tasting, produced by Jersey Shore Restaurant Week, Sat, February 22, 6 p.m. to 8 p.m., at Ocean Place Resort & Spa in Long Branch. (Taste more 50 wines from around the world. Enjoy cheese, artisan breads, crackers, olives, nuts, fruits, charcuterie, delicious pates and scrumptious desserts. Sponsored by The Cheese Cave, Red Bank and Alexian Pates, Neptune.)

Recipe: Peanut-Butter-Cup Cake

Recipes

Sabrina Szteinbaum

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January 24, 2014

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Contributor Sabrina Szteinbaum wasn’t messing around when she tried this peanut-butter-cup cake recipe from Dulce Dough. Give it a go—you won’t be sorry.

Ingredients

For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted
1 cup milk
1 teaspoon pure vanilla extract

For the frosting:
2 cups creamy peanut butter
3/4 cup butter, softened
2 cups confectioners’ sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
6 peanut butter cups
1 package peanut butter cup miniatures

Directions

Preheat oven to 350°F.

Grease and flour (or spray with cooking spray) two 8- orto- inch round pans.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

Add shortening, milk, and vanilla; mix at a low speed for one minute then scrape the sides of the bowl.

Add eggs and chocolate and mix at medium speed for two minutes.

Pour into prepared pans and bake at 350°F for 30 to 35 minutes or until toothpick inserted into center comes out clean.

Cool 10 minutes, then remove from pans. Cool completely on a wire rack before frosting.

To make the frosting, cream together the peanut butter and the butter.

Gradually add the confectioners’ sugar and beat well.

Add salt and vanilla and continue to beat.

Add milk and beat until frosting is at the desired consistency for spreading.

Sprinkle chopped peanut butter cups on top of cake and decorate as desired. (If you wish to cut the peanut butter cups in half, I found they cut best when refrigerated, but not frozen.)

Editorial Intern: Sabrina Szteinbaum is a sophomore at Rutgers University majoring in Journalism & Media Studies, but those are just the basics! She is a Jersey-born, city-loving foodie who can be found running around New York City in search of the best cupcake, cookie, or piece of cake to feature on her baking blog. Sabrina has been baking since age 12, and has been documenting her confections at The Sugarcoated Life since August 2012. At Rutgers, Sabrina works as a correspondent for The Daily Targum. Her love of journalism has landed her the roles of newscaster and assistant news director on WRSU, one of Rutgers’ radio stations.

Foodie Things to Do This Weekend and Beyond

Events

Sabrina Szteinbaum

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January 23, 2014

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

THIS WEEKEND:

January 23, 24 and 26 to 31: Center City District Restaurant Week in Philadelphia. Visit Philly’s Center City enjoy lunch or dinner at one of more than 100 participating restaurants. Participating restaurants will offer three-course dinners for $35 per person, and many participating restaurants will offer a three-course lunch for $20 per person. Additional information is available at Center City District’s website, on the Center City District mobile website, and through Facebook and Twitter. Reservations can be made through OpenTable.

January 23, 24: Haddon Heights’ Taste of the Town is back. Enjoy a two-course lunch or three-course dinner at Anthony’s, Elements or Kunkel’s. Lunches: $10 per person. Dinners are $25 per person.

January 23: The 10th Annual Exit Zero Burns Supper will be taking place once again at The Ugly Mug in Cape May. Celebrate Scotland’s favorite poet with haggis, fish and chips and the reading of poems written by Robert Burns. The supper is from 7 p.m. to 10:30 p.m., and the cost is $35. Tickets can be purchased online. The Ugly Mug, 426 Washington Street, Cape May, 609-884-3459.

January 25: High Street Grill’s Winter Beer Fest 2014 will allow guests to sample more than 40 craft beers from over 20 different breweries, including Carton, Firestone, Goose Island, Heavy Seas, Yards, Great Lakes, Allagash, Founders, Troegs, Lagunitas and more. Meet local craft brewers at their homebrew corner and snack on High Street Grill food. Sessions are from 12:30 to 2:30 p.m. and 3 to 5 p.m. Tickets are $30 in advance and $35 at the door. Call 609-265-9199 or email [email protected] to purchase your ticket. 64 High Street, Mount Holly.

January 25: Stick around after Beer Fest for the High Street Grill’s 9th Annual Celebration of Scotland’s beloved poet Robert Burns with an evening of poetry, pipes, haggis, and scotch. Cater 2 U has created a delectable traditional menu that has been carefully paired with Handcrafted Ales in the Scottish tradition, along with some very fine Single Malts. The celebration will begin promptly at 6:30 p.m. and ends at 10:30 p.m. Tickets can be purchased here. 64 High St, Mount Holly.

January 25: The British Chip Shop in Haddonfield will celebrate Robert Burns Night in true Scottish fashion, with Haggis, Bagpipes and Scotch Whiskey from 7 p.m. to 9 p.m. The price is $25 for a three-course meal consisting of Cock-A-Leekie soup, Haggis, ‘Neeps n’ Tatties and Whiskey Trifle for dessert. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.

January 25: The 3rd Asbury Park Beerfest. There will be two Beerfest sessions: 12 p.m. to 4 p.m. and 6 p.m. to 10 p.m. Single-session ticket prices are $35 in advance and $40 at the door plus applicable service charges (21 and up only). For 12 p.m. session tickets: http://www.ticketmaster.com/event/00004B85CD5E45EA For 6p.m. session tickets: http://www.ticketmaster.com/event/00004B85D22A5134. Convention Hall on the Asbury Park Boardwalk, 1300 Ocean Ave., Asbury Park.

January 25: Homebrewers and Professional Craft Brewers will come together in support of Autism Awareness at Snug Harbor’s Great Hall, Staten Island, NY from 12 p.m. to 4 p.m. Guests pay $65 to attend Brew for Autism and will be able to enjoy a selection of beer samples provided by local breweries and homebrewers from the 5 boroughs and other neighboring cities. All proceeds will be donated to Autism Speaks. Tickets can be purchased in advanced here. 1000 Richmond Terrace, Staten Island, NY.

January 25: Natali Vineyards is hosting their 6th Annual Kick the Winter Blues Wine Event from 12 p.m. to 5 p.m. Local crafts and food specialties will be on display. Enjoy wine by the glass or bottle, have a heated Sangria or do a tasting of 5 of our wines, and sway to the rhythm of “Rainy Night in Georgia” and other blues classics under heated tents. Admission is free. Natali Vineyards, 221 North Delsea Drive, (North Route 47) Cape May Courthouse, 609-465-0075.

January 25: Enjoy a fun night with great food, drinks and exciting live and silent auctions at Footballs for Food Charity Auction in Rutherford. Advance tickets are $25, tickets purchased at the door are $30. Tickets can be purchased here. The Rutherford Elks Lodge, 48 Ames Ave., Rutherford.

January 26: Get your cheese on for Hoboken’s Mutzfest! From 2 p.m. to 6 p.m. at the Elks Club in Hoboken, taste and vote for the best mozzarella in town. Participants include M&P Biancamano (reigning champs!), Fran’s Deli, Gigi’s Rosticeria, Littletown, NJ, Losurdo Bros. Deli and Vito’s Deli. Guests will also enjoy a Frank Sinatra sing-along contest, a cannoli-eating contest (with fresh cannoli cream from Gior- gio’s Bakery), a raffle prize for a trip to Italy, desserts, beer and wine. Tickets can be purchased at mutzfest.com. Kids 12 and under are free. Proceeds from the event will benefit the Hoboken Family Alliance philanthropic efforts. 1005 Washington Street, Hoboken.

January 26: Come to Steve & Cookies by the Bay to experience Chef Kevin Kelly’s wonderful Winter Feast menu. Cocktail hour is from 5 p.m. to 6 p.m. Dinner will be a four-course meal beginning at 6 p.m. $60 per person ($55 for members of Slow Food USA). To make your reservation call 609-823-1163. 9700 Amherst Ave, Margate City.

January 26: Join the Sunday Gravy Cooking Challenge from noon to 3 p.m. at Dearborn Market. Entry fees of $20 benefit Bridges Outreach and all participants receive a $10 gift card for ingredients. The winning recipe will receive a $100 Dearborn Market Gift Card, an official Trophy, and have their winning recipe featured in Dearborn’s March Almanac. All customers are invited to sample the entries and vote for their favorite in Dearborn’s Customer Choice Award on Sunday! The event will be held in Dearborn’s 11,000 square foot greenhouse. Dearborn Market Fine Food & Garden Center, 2170 Route 35, Holmdel Township, 732-264-0256.

January 26: Just in time for the biggest sporting event of all, Chef Jesse Jones, a Fairway Market cooking consultant, will demonstrate how to prepare a “Super Bowl” of healthier turkey and chicken chili for Fairway customers in the Paramus store from 2 p.m. to 4 p.m. The free demo will include a sampling and a Q & A. Fairway Market, Fashion Center Mall, Route 17, Paramus. For more info about Chef Jesse, check out our recent Chef Spotlight.

AND BEYOND:

January 28: Mount Laurel Township is hosting its 5th annual “Taste of Mount Laurel” from 6:30 p.m. to 8:30 p.m. Only local businesses will be set up so come and sample some of the finest local cuisine. To pre-register, contact Evan Newlin at 856-234 0001 ext: 1220, or [email protected]. The event will be held at Hartford Middle School, 397 Hartford Road, Mount Laurel.

January 28: Join Orange & Olive Caterer’s for the launch of their first hands-on cooking class, “Cook & Dine (Just add Wine)” from 7:30 p.m. to 10 p.m. During the lesson, guests will make and eat a four-course, winter-themed dinner. Space is available on a first come, first serve basis. Registration is required (register here) or by calling 866-247-2520. Orange & Olive Caterers, 398 Central Ave., Jersey City.

January 29: Chakra will highlight the unique and acclaimed wines of Nino Negri from the Valtellina region of Italy at its next wine dinner on Wednesday, January 29, at 6:30 p.m. This event will be a treat for wine lovers looking to try wines that are still rare finds in the U.S. The wine dinner is $78, inclusive of food and wine (tax and gratuity additional). For more information or to make reservations, call 201-556-1530. Chakra, 144 W State Route 4, Paramus.

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: 2nd Annual Tasting Event to Benefit Hurricane Sandy Relief Efforts… Continuing the Recovery! Wine and spirits distributor R&R Marketing and Townsquare Media will present the 2nd Annual Restore the Shore Tasting on Thursday, January 30, at 6 p.m. The event will include samples of more than 50 wine and spirit brands from around the world, a selection of cuisine by the culinary team at Eagle Oaks Country Club, live music from the local popular band Daddy Pop and a silent auction. Admission and auction proceeds will help families affected by Superstorm Sandy through Hometown Heroes, a 501c3 organization. Tickets are $35 in advance, $45 at the door. Eagle Oaks Country Club, 20 Shore Oaks Dr., Farmingdale.

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 to February 1: Come to Buchmuller Park in Secaucus for the Winter Blast, featuring award-winning food trucks, open ice skating and ice hockey games, great shopping at Vendor Village and live music, giveaways and prizes. Some of the 30 specialty food trucks include 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 for event times and additional information. Click here to purchase tickets in advance and save $5. 1203 Paterson Plank Road, Secaucus.

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 6-8 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 www.acbottlecompany.com.

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 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 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.

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 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.

Craft Brewing: On the Rise in NJ

Rachel Bozek

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January 22, 2014

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Guest writer Scott Borchert got the inside story on Departed Soles, a NJ-based brewery that specializes in gluten-free craft beer. The brewing company has a touching history and a story we thought was worth sharing. He also provides a look inside the new location of River Horse Brewing Company.

Brian Kulbacki and Chris Ward were best friends, and, like all friends, they talked about the future. They talked about how cool it would be to start a brewpub and sell their own beer. The idea wasn’t so far-fetched—Brian was an avid home brewer who always had a keg or two fermenting in his parents’ basement. He even brewed gluten-free beer in honor of Chris, who, because of his celiac disease, didn’t have a lot of beer options.

But Brian was planning on joining the family business, the Brunswick Memorial Home in East Brunswick. If there was brewing in his future, it was likely to stay in the basement, a hobby to mess around with on weekends. Chris teased him and said that he’d never make the leap from the funeral home to the brewpub—and Brian wondered if he was right.

Chris, meanwhile, was juggling two jobs, teaching physical education at Bridgewater Raritan High School and working at the Salt Creek Grille in Princeton. One late October afternoon in 2010, he jumped in his car and headed off for another shift at the restaurant. He never made it. The wake was held at Brunswick Memorial Home. Brian was left to cope with the loss of his friend and somewhere, maybe, in the back of his mind, he knew he’d lost the brewpub they had always talked about, too.

Two years passed. Brian was handling the business operations of the funeral home and he was still making gluten-free beer. But something didn’t feel right. “I had been in a long funk since Chris passed away, and I was trying to finally put my life back in order a little bit,” he said. “I realized that I had to do something that would make me happier on a day to day basis.” He knew what that meant—probably knew it all along. He applied to an Intensive Brewing Science and Engineering program offered by the American Brewers Guild, and that was it. He would make the brewpub happen—or better yet, make it a brewery, focusing on solely the beer. He already had the perfect name, one that would stand as a tribute to his friend Chris and also to his family’s business. The Departed Soles Brewing Company was born.

Now’s a good time to launch a craft brewery in New Jersey, too. Last September, the state legislature voted to loosen regulations on breweries and brewpubs. If you were to visit a brewery before last year, you could sample the beer but you couldn’t buy a pint—and if you wanted to take some home, you were limited to two six-packs. Now, breweries can sell pints directly to visitors, and you can leave with multiple six-packs, cases, or even a keg. The new law also allows brewpubs to produce more beer, open more locations, and sell beyond their own premises, to distributors, liquor stores, and bars.

Today there are nearly 30 breweries and brewpubs in the state and, thanks to the changed regulations, that number is sure to grow. Mike Kivowitz noticed this enthusiasm for craft beer and, in 2010, he founded the New Jersey Craft Beer website and membership club. The site is a popular clearinghouse for information on the NJ beer scene, with event listings, a brewery guide, beer reviews, and news. The NJCB club has around 2,000 members and, as of mid-December, 347 participating businesses—mainly bars, restaurants, and some stores. Members flash their NJCB card for a discount on craft beer, merchandise, and admission to events.

Since he started NJCB, Kivowitz has seen a surge of interest in craft beer. “We have added so many new places starting to offer craft in our last three years,” he said, “and I think that in two more years, we’ll be getting to be known in the rest of the country for producing amazing NJ beers!”

The rise of craft beer in New Jersey is part of a national trend: go to any decent liquor store, take a look in the cooler, and chances are it’ll be stocked with multi-colored six-packs made by tiny breweries from all over the United States. According to the Brewers Association, sales of craft beer were up 15 percent by volume and 17 percent by dollars last year, slightly better than the figures from 2011. By way of comparison, domestic beer sales in general—a market dominated by huge industrial firms like Anheuser-Busch and MillerCoors—grew by less than 1 percent. Demand for craft beer, no longer confined to hotspots like Colorado, Oregon, and Vermont, is spreading from coast to coast. And, because of the newly loosened restrictions on breweries, craft beer is taking off in New Jersey like never before.

The change in the law, in fact, is why Brian decided to open his own brewery instead of finding a job in someone else’s. “I was adamantly following it. I wrote letters during every go round to every person involved, the senators and assemblymen,” he told me over a beer in Northern Soul, a small bar with a big beer selection near his Hoboken apartment. When the new law passed, Brian was elated. But he knew that if he was going to open his own brewery, he would have to act fast. “If I waited four or five years, all the towns that I’d like to open a brewery in would have a brewery already.” He’s been scouting locations and believes he’s narrowed it down to two. If everything goes according to plan, Departed Soles will begin production sometime in 2014—the nation’s first all gluten-free brewery.

Brian seems like the kind of guy who can pull it off, too. As we talk he moves easily from business statistics to brewing science to the personalities of local brewers, many of whom he’s friendly with. He explains the vagaries of a recent FDA ruling against a gluten-free beer from Oregon and then describes how his program at the Brewers Guild taught him to see—and taste—beer differently. “Instead of going, this beer smells funky, you can say, oh this smells like sour apple which means it has diacetyl which means they probably should have had more venting when they were brewing it.” The dude knows beer.

He also knows that sticking to a gluten-free product will be a challenge, but it’s a challenge he welcomes. After all, he started brewing gluten-free beer for Chris and continues to brew it as a sort of tribute. “When we’d go watch a football game in a bar, I’d be drinking a pitcher of beer while he had to drink vodka and cranberry,” Brian remembered. “People shouldn’t have to do that, you shouldn’t have to drink vodka and cranberry while you’re watching football. That’s not American!” Brian’s not a celiac, and he has high standards—the beer he creates doesn’t get a free pass just for being gluten free. He wants everyone to enjoy it. But at the same time, he also feels that he’s providing a kind of service to all the celiacs out there who thirst for an excellent brew. “It’s a quality of life thing. You shouldn’t be worried about going to a barbeque and not being able to play beer pong with your friends.”

People who’ve tried it seem to like his beer, too. Earlier this year, Brian had a date interrupted by the news that he’d won something at New York’s Homebrew Alley competition. He and his date took their pizza to go and made it to Brooklyn, the site of the competition, just in time to learn that his IPA won third place overall and first in the specialty category.

The week I met with Brian, he was riding high from another dose of encouragement. He had just attended an event with Jim Koch, the famed owner of Boston Beer Company, makers of Samuel Adams. Brian waited in line and then told Koch about his plans for Departed Soles. Koch was skeptical that an entirely gluten-free brewery could be sustainable. Brian made his case but could tell the guy waiting in line behind him was getting antsy.

“I said, alright here’s my business card Jim, if you ever want to try a beer I always have some with me, I’m up in Boston a lot—and he’s like, wait, you have some with you?” Koch produced two glasses and said, “Let’s do it.” They stepped away from the line and Brian cracked open his award-winning IPA. Koch was won over. “My impression was that he loved it, he was really surprised by the flavor. It was the biggest wind behind my sails.” Encounters like these have only bolstered Brian’s confidence, as has the newly hospitable law regulating breweries. He’s eager to nail down a location and get Departed Soles up and running. “I can’t wait,” he said with a grin.

riverhorse, craft beer — Photo by Addie Ursitti

Chris Walsh, co-owner of River Horse Brewing Company, understands how lucky Brian is to be launching a brewery under the new regulations. “When we bought River Horse we could have really used this, it could have really helped us,” he said. Walsh and his partner Glenn Bernabeo bought the struggling brewery in 2007 and basically rebuilt it from scratch. Their plan worked, and, this year, Riverhorse’s success forced them to move from their old facility in Lambertville—a former cracker factory—to a much larger space in Ewing. Today they produce around 12,000 barrels a year, but the new facility has the capacity to produce 80,000 barrels. Walsh is confident they’ll get there—it’s just a matter of time.

The new River Horse brewery sits in a low, unassuming building surrounded by office parks, grassy open space, and highways. It was their second weekend open to the public, and as I walked through the front door I immediately felt myself caught in the gaze of countless hippopotami, staring out from the sides of six-packs and cases, from shirts and from stickers. There was a shirt for Hipp-O-Lantern Imperial Pumpkin Ale depicting the headless horseman in full charge, holding aloft a flaming jack-o-lantern—and riding a hippo. A group waited for the 3:15 tour, sipping from small plastic sample cups and checking out the merchandise.

With full-size beer cup in hand, our guide, Justin Burrell, led us into the brewing facility, a cavernous space dominated by gleaming metal tanks and pallets of bottles. We wandered through, tasting beer at stations along the way. A few guys worked in the background and listened to Clutch on a stereo at what you could tell was an atypically low volume. Burrell’s enthusiasm for the place was palpable. “I love it, I can hardly consider it a job,” he said. “You get to hang out, talk about beer, sell beer, show people the brewery. It’s the best job I’ve ever had.” Justin agreed that the changed law was a boon for local brewers. I decided to test it out by getting a pint of Hipp-O-Lantern and hanging around in the tasting room—just the sort of thing that, along with in-house events and increased direct sales, owner Walsh believes will bring greater success to Riverhorse and breweries across the state.

“Just to sell your beer on your own premises, you shouldn’t have to jump through a bunch of hoops,” he said. “The law sounded like, wow, such a revolutionary thing, but why wouldn’t you be able to do that? Why shouldn’t you be able to do that?”

Brian Kulbacki admires River Horse for their beer and for their success—it’s easy to see Departed Soles following their path in a few years. He’s proud of what he’s accomplished so far, and why not—he did the work and now things are falling into place. Back in Hoboken, he handed me a sticker and explained the thought that went into the logo, a skyline composed of New Jersey icons. “I designed it so that it can be changed over time, so if someday we expand to all of America, that skyline can become an American skyline.”

I had to ask, though, why Departed Soles? I pictured a bunch of flounder-like fish boarding an outbound train in some undersea railway station.

“I’ve gotten lot of weird comments about it,” he said, explaining that “soles” referred to shoes—or specifically, the skateboarding sneakers for which he and Chris shared a quirky enthusiasm. “Often times when we were drinking, we would end up buying ridiculous sneakers, like on the walk home to the PATH train or whatever.” He looked up and gestured out the window. “The NJ Skate Shop, over on Hudson Street—that was the frequent beneficiary of our drinking hobby.” Brian lifted his pint glass and took a sip. “The last pair of sneakers that we bought together, we bought there. He was buried in them.”

“My dream once the brewery itself is successful is to open up a sneaker shop right in the tasting room,” he said. “I think it would be pretty sick.”

Departed Soles Brewing Company
departedsoles.com

River Horse Brewing Company
2 Graphics Drive
Ewing
609-883-0890
riverhorse.com

Chef Spotlight: Jesse Jones of Chef Jesse Concepts

Veronique @ Food & Wine Chickie

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January 21, 2014

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Chef Spotlight: Jesse Jones of Chef Jesse Concepts

If you’re looking for a chef to keep up with, Chef Jesse Jones is your guy. The private chef—and owner of Chef Jesse Concepts—has become a bit of a fixture on local TV, from cooking demos on WPIX 11 to a recent stop at News 12, and was just named one of the Star Ledger’s Inside Jersey Top Chefs of 2014. Chef Jesse gave Jersey Bites the scoop on how he got started, where he likes to eat, and more.

JERSEY BITES: What is your earliest food memory?
CHEF JESSE: My earliest food memories are of my grandmother cooking southern food. Being in the kitchen with her and learning started my love for cooking.

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
I started as a dishwasher and was always fascinated by food. My a-ha moment came when a chef asked me to be a third cook on his team and I jumped at the opportunity.

Any interesting stories about where and with whom you started cooking professionally?
I started in food service and learned a lot from Walter Krupna. He was a chef before entering the food service world and he taught me everything and opened doors for me.

What is your cooking style?
Modern southern.

What is the greatest /neatest opportunity that has come from cooking?
Interacting with all the celebrities I cook for.

What is the most memorable meal you’ve had, what did you eat, and where was it?
Southern fried chicken, collard greens and macaroni and cheese at the now closed Mrs. Stewart’s Southern Cuisine in Newark.

It’s your last day on earth, what would your final meal be?
Osso Buco.

What is the best advice you have to share with young folks interested in becoming chefs?
Listen, work hard, try to train with as many chefs as you can and travel to experience different cuisines.

If you could choose to be any food item, what would it be?
Peach. I just love them and I make a mean peach cobbler.

What is the one “staple” food you always have in your cupboard at home?
I have three: thyme and garlic and shallots.

What is your beverage of choice?
Grey Goose and cranberry and southern sweet tea.

What is your favorite comfort food?
Mac and cheese.

What New Jersey restaurant do you enjoy dining at?
South Orange, Toro Loco.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
President Obama, Paul Bocuse, and Diana Ross. Being an African American chef, President Obama teaches me I can do anything I set my mind to. I love French cooking and would love to cook for and meet with Paul Bocuse. Diana Ross was the first Motown female star to be a role model. I love her music.

Are you working on any upcoming projects our readers would be interested in learning about?
I’m working on a cookbook to be out by 2015 and a couple of food products to be announced.

Find more information about Chef Jesse on Facebook and follow him on Twitter.

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.

American Melts in Kenilworth: Grilled Cheese Heaven

Lisa Gray

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January 20, 2014

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American Melts in Kenilworth: Grilled Cheese Heaven

The Grilled Cheese Holy Grail: It’s in New Jersey!

I don’t trust anyone who doesn’t like cheese—and those who have a disdain for grilled cheese are not even worth my breath. Thank you, I feel better getting that out. On the flip side, for connoisseurs of fromage, I’d like to introduce to you the Littlest Greatest Grilled Cheese Place in New Jersey: American Melts. The place is no bigger than an oversized SUV. It’s in Kenilworth. It’s Heaven. Today, January 20, is also National Cheese Lover’s Day, so I couldn’t think of a better time than now to tell our readers all about this pint-sized paradise.

On Springfield Road, right off the Boulevard, lies a tiny hut that packs a wallop of build-your-own grilled cheese with artisan breads that include country white, rye, gluten-free, and get this—a glazed donut. The cheeses include New York cheddar, mozzarella, pepper jack, Swiss, and Monterey jack—there are even a brie and vegan American options. Sandwiches include proteins such as grilled chicken, roast beef, and healthy ham. And it’s nice to know that the proprietor takes his love of bacon seriously with both the original favorite and chicken. The list doesn’t stop there. The menu boasts toppings like Jalapeño, tomatoes, pickles, avocados, caramelized onions, portabello mushrooms, and pickles, for those of you who like your grilled cheese on the wild side. The daily specials aren’t too shabby, either, as they range from hummus selections, tomato soup, and a Grilled Cheese of the Day.

I’d like to think that I’m somewhat of a grilled cheese fan girl, but this place put me to shame, plain and simple. It’s hard to even imagine how all the ingredients on the menu can even fit in a house that looks like it’s fit for Santa’s elves. My boyfriend and I visited on a Sunday and with no line, we ordered pretty quickly, uttering more than enough “Umm… Oh, that sounds good!” I chose multigrain wheat, with pepper and Monterey jack, chicken bacon, and garlic butter, while my boyfriend got a “5 Way”—one of the many Chef’s Combinations (the chef’s signature sandwiches), which is, as you guessed—a love affair between five cheeses: Monterey jack, cheddar, Swiss, mozzarella, and provolone, with garlic butter on country white. He added pork bacon to his, because, as the friendly owner said, “Everything tastes better with bacon.” The sweetest part: We didn’t have to wait out in the cold—the Chef kindly brought the sandwiches to our car!

Everybody has their own secrets to making their perfect grilled cheese, but this guy has the science down. He doesn’t gob the cheese all over the bread to the point where you’re picking up the hardened specks from the paper—it’s just enough; and the bread has a flawless, buttery crunch. It’s deliciously homemade, and the pride in the fresh ingredients and carefully constructed American classic is enough to make anyone cry. American Melts is a Union County masterpiece, and for all you cheese lovers out there, go now, before the chef is on Diners, Drive-Ins and Dives and his precious station turns into a reservations-only, fine-dining destination.

American Melts
515 Springfield Rd.
Kenilworth
908-591-8885

Schedule
Mon: Closed
Tues, Wed, Thurs: 11 a.m. to 4:00 p.m.
Fri: 11: a.m. to 8:00 p.m.
Sat and Sun: 11 a.m. to 4:00 p.m.

Lisa Panzariello is thrilled to be part of the Jersey Bites crew, and as a fellow Jersey foodie, she lives and breathes all things delicious. Born and raised in Essex County, she now resides with her boyfriend, James, in Union County. Her writing career has stemmed over 14 years, starting with Metal Edge Magazine, then later as an editor for Penthouse, where tasting many an ethnic cuisine in The City made her realize her true passion: Mixing food with writing. Now focusing solely on freelance writing, her flexibility is giving her more freedom to cook and bake, sometimes for 24 hours straight. Given her Irish and Italian heritage, Lisa travels for an impressive beer list and loves anything relating to her Celtic roots; and just like her Nona before her, she wants everyone to feel the love and warmth in her cooking—while splitting it with those around her—especially her two dogs.

7 Tips for Pairing Wine and Cheese

Wines

JMalme

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January 20, 2014

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Whether you are attending a fancy party or just want to host a get-together at home, knowing how to pair wine and cheese can be a valuable skill. So I was thrilled when the owners of Sharrott Winery asked me to teach a class on wine and cheese pairing. Of course I didn’t know much about the topic other than the fact that I love wine and cheese! I needed to do my research. A tough job, I know.

Armed with a wine and cheese wheel (a great reference tool) and several books on the subject, I headed out to Bagliani’s Market in Hammonton to consult with Joe, a.k.a. The Cheese Guy. He assisted me in choosing a variety of cheeses for my class, from mild to stinky blue. Then it was off to the winery for the taste trials. After a grueling hour of nibbling cheese and sipping wine (I told you this was a tough job), I had my pairings in place.

So in honor of today being National Cheese Lover’s Day, I’d like to share with you seven tips I’ve learned for pairing wine and cheese.

1. Pair like flavors. You want a mild wine with a mild cheese, and a stronger, more flavorful wine with a stronger cheese. Think sauvignon blanc with a pale goat cheese or a French-style rosé with brie. Strong cheddar can handle a bold Bordeaux, while blue cheese loves Port wine.

2. Think balance. You want to balance the creaminess of the cheese with either acids (in white wine) or tannins (in red wine). Acids and tannins both work in your mouth like little scrubbers; they react with the fat in the cheese, cleansing the palate and enhancing flavors.

3. Stinky cheeses love sweet wines. Stilton, gorgonzola and blue cheese all play well with sweeter wines. Try pairing them with Moscato, Vignoles or Port wine.

4. Pair wine and cheese from the same region. Serve Italian Chianti with an aged parmesan, Gewürztraminer with muenster from the Alps, Champagne with a French brie, or cabernet sauvignon with an American cheddar. By the way, this trick works with your dinner entree, too!

5. Use food as a bridge between wine and cheese. Sometimes you can’t find a perfect wine and cheese match, and that’s okay. In that case, use food to build a bridge between the flavors—this is why we serve crackers, apples, dried fruit, or jam with cheese. Experiment with these flavor combinations to find your perfect match.

6. When in doubt, choose a white wine. I know what you’re thinking, and it surprised me, too, but most experts agree that white wine pairs better with cheese than red. This makes sense when you remember the fruits that pair well with cheese—apples, pears, grapes and pineapple—are the flavors in most white wines. Choose unoaked white wines for their fresh, crisp finish as a counterpoint to creamy cheese.

7. Eat and drink what you like. If you have a favorite wine and cheese combination that breaks all the rules, go for it! These things are meant to be enjoyed.

Remember, the right wine and cheese pairing will elevate the flavors of both the wine and the cheese. You may be surprised by a subtle burst of flavor, a creamy richness, or the the rightness (yes, I made that word up) of the match.

The great thing about wine and cheese is that there are so many of them – literally thousands of potential combinations to discover. You can make finding the perfect pairing a life-long pursuit.

Cheers!

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.

All About Black Garlic: Pennsville’s Obis One

JMalme

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January 18, 2014

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All About Black Garlic: Pennsville’s Obis One

garlic sprouting, Obis One Dr. Patrick Lloyd admits to being a serial foodie, inventor, researcher and experimenter. This curiosity and sense of adventure lead him to garlic. Yes, the founder of Obis One, LLC, a family-owned and operated specialty food company located in Salem County’s Pennsville, spent more than three years developing an original and reliable method to make organic black garlic.

According to Lloyd, “The lure was it was very different, very healthy and has vast culinary, health and other potential value.”

Obis One is located at Obisquahassit (circa 1670), named for the Leni-Lenape Chief, and remains the oldest working farm in New Jersey. The name Obis One pays tribute to the farm’s long, rich heritage. And Lloyd intends to continue that heritage. “We believe that it’s important that we work diligently to sustainably grow and share 100% USA-made, reliable, artisanal food at reasonable prices,” he said.

So what exactly is black garlic? I asked Dr. Patrick Lloyd to tell me more. black garlic, Obis One
Black garlic begins as “regular” garlic. We insist on 100% organic garlic, mostly grown by us. After our proprietary process that takes over one month, including a strict recipe of time, temperature, aging, fermentation and vacuum, an interesting enzyme change occurs. This change turns the garlic black and the texture more like a supple, dried fruit with a sweet and savory flavor. The best part? Antioxidant and antibiotic properties, already high in garlic, double! What’s more, the process eliminates all traces of bad breath associated with garlic. Shelf life is a minimum of six months at room temperature.

How can the home cook use your product?
We’ve not been able to find culinary limits for our black garlic, except we concede that it simply doesn’t seem to work well on Captain Crunch cereal or cantaloupe! Some customers eat whole cloves daily. We constantly find that the range of recipes using black garlic run the gamut from simple to ultra-difficult. Our recipe section of the website is constantly being updated at www.ObisOne.com/category/recipes as well as real-time applications on www.facebook.com/obisonellc.

You have a partnership with God’s County Creamery, currently making Black Garlic Gouda. Do you have any other partnerships or new products in the works?
In the fall of 2013, Dogfish Head Brewery brewed the first organic black garlic beer (Garlic Breadth) using our products. In addition to brewing in Delaware, Dogfish Head brewed the beer in NYC and Rome, Italy, as featured in Food & Wine Magazine.

Also in 2013, we introduced an inventive, one-of-a kind-product: Black Crack. The name is not meant to have any reference other than that’s what it is: cracked black garlic. The marketplace response has been vast and very positive. It’s expensive and time-consuming to manufacture, but the product has become one of our top three best sellers. We like to think of it as “on-demand black garlic.”

We’re currently working on various inventive products and collaborations including: A continuous brew system making the first organic black garlic kombucha. And [we have] a new condiment sauce that, since you asked, we’ll release its name to you first: ObisOne Black Garlic Awesome Sauce. The big idea is a healthy, flavorful alternative to soy sauce. We’re so happy that this recipe has a unique balance of sweet, bitter, sour and salt flavors, coupled with the organic goodness of our black garlic. A partnership looms on the horizon to collaborate with a high quality vegetarian burger manufacturer, using black garlic as a key ingredient. We plan to expand our organic farm planting in 2014 to include specialty tomatoes, peppers, lettuces, exotic quinoa and radishes.

What does the future hold for Obis One?
All indications point to a short- and long-term increase in national market exposure for our website, ObisOne.com. It’s pretty simple actually: listen to customers, keep our minds and hearts open to inventing new things, care about the quality of our products and promote the mantra “share the goodness.” Everything else should take care of itself!

You can visit Obis One at Obisquahassit every Saturday from 10 a.m. to 3 p.m. Complimentary tastings and retail store available. And don’t miss the Annual Open House and Farm Tour on May 3, 2014.

For more information about black garlic and to purchase Obis One products, visit ObisOne.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.

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