Page 133 ⋆ Jersey Bites

Holmdel’s Dearborn Market: Gravy Challenge

Melissa Beveridge

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February 1, 2014

Holmdel’s Dearborn Market: Gravy Challenge

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.

Dearborn Market, Holmdel — 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.

Gloria Arcuri, winner of Dearborn Market's Sunday Gravy Challenge — 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.

Dearborn Market
2170 Route 35
Holmdel
732-264-0256

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.

One More Round of Super Bowl Recipes

Sabrina Szteinbaum

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January 31, 2014

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From potato skins (two different recipes!) to chili to some south-of-the-border surprises, you can’t go wrong with these Super Bowl-friendly recipes!

APPETIZERS

Bacon Barbecue Mac ‘N Cheese Potato Skins
By Gwynn Galvin, culinary consultant and creator of Swirls of Flavor

Ingredients

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, 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, 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!

Makes approximately 12 baskets.

ENTREES

Crock Pot Taco Soup
Jennifer Miller, Hunterdon County, (MealDiva)

Ingredients

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.

Crock Pot Cheesy White Bean and Cauliflower Chili
Melissa Baratta, Ocean County, SomeSugarAdded.com

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.

Serves 6 to 8

Quick Cassoulet
Jennifer Malme, Cumberland County

Ingredients

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.

Serves 4 to 6 (or double recipe for a crowd!)

Recipes for a Jersey Super Bowl… Indeed!

Deborah Smith, Executive Editor

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January 31, 2014

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Recipes for a Jersey Super Bowl… Indeed!

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?

Pizza: Now, we know you won’t be able to get real New Jersey pizza and we’re sorry about that. After all our pizza is the best in the country. (shut up New York) But here’s a recipe that is claimed to come straight from the owner of Star Tavern known for some of the best Pizza in New Jersey.

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

Foodie Things to Do This Weekend and Beyond

Events

Sabrina Szteinbaum

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January 30, 2014

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Foodie Things to Do This Weekend and Beyond

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

Zinburger's Mile-High Burger — 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 — 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) biers of 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 of Slow 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.

Recipe: Pork Belly, Slaw and Kale Sandwiches

Veronique @ Food & Wine Chickie

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January 30, 2014

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Recipe: Pork Belly, Slaw and Kale Sandwiches

Veronique Deblois checked in with Escape Montclair‘s Chef Bryan Gregg for this great Super Bowl sandwich recipe.

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

Main Ingredients

3 pounds pork belly (slab bacon)
10 fresh rolls
¼ pound baby kale

Cabbage Marinade Directions

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.

Big-Game Wings for Every Kind of Fan

Sabrina Szteinbaum

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January 29, 2014

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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.

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