New Jersey is hosting it’s first Super Bowl and hungry visitors who find themselves on this side of the Hudson are in for a treat. There’s no better place to eat well, cheaply. For a real taste of Jersey, skip the corporate hospitality tents and…
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
Until January 18: Tropicana Casino and Resort in Atlantic City hosts its 2nd Annual Beer Week. Highlights will include drink and dining discounts, retail specials and exclusive accommodation packages. Tropicana Casino and Resort, 2831 Boardwalk, Atlantic City, 609-340-4203.
January 18: Stop by the grand opening of Glasstown Brewing in Millville, one of a number of new, local South Jersey breweries. Join in the fun and sample their brews! The festivities start at noon. Glasstown Brewing Company, 10 Peterson Street, Millville, 856-327-7770.
January 18: Winter Wine Festival at Renault Winery from 12 noon to 4:30 pm. Featuring 12 New Jersey wineries plus food by Di Bruno Bros. $15 tickets available at the door. 72 N Bremen Ave., Egg Harbor City, 609-965-2111.
January 19: Check out the 6th Annual Local Harvest: Farms, Food, & Family from 12 p.m. to 4 p.m. at The Frelinghuysen Arboretum. Admission is $3, which serves as a donation to Slow Food Northern NJ School Vegetable Garden Programs. This event is a rare, cold-weather opportunity to stock up on the local, sustainably produced foods from farmers and artisanal food makers that are normally only available during the warmer months at farmers’ markets. Visitors can purchase seasonal vegetables and fruit, grass-fed beef and pork, pastured poultry, eggs, cheese, breads, and prepared foods from 20 local growers and producers while learning about Community Supported Agriculture (CSA) and how to purchase seasonal farm shares. The CSA participating is School Lunch Farm in Morris County. Volunteers are needed from 11 a.m. to 5 p.m.! For info about volunteering, email [email protected]. The Frelinghuysen Arboretum, 353 East Hanover Ave., Morristown.
Now Through January 23: See what the restaurants of Ridgewood have to offer for Ridgewood’s Restaurant Week 2014. Several restaurants are featuring three-course, prix-fixe offerings for $25.14. Click here for details.
January 19 to 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.
AND BEYOND:
January 21 to 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: $25 per person.
January 22: Calling all wine lovers! Bibi’z presents Burgundy-Rhone Style Wine Tasting Dinner featuring wine expert Seth Proper of Cotes de Longue Selections. Event begins at 6:30 p.m. $75 per person (includes 5-courses food and wine, tax & gratuity). Bibi’z, 284 Center Ave., Westwood, 201-722-8600.
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. 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 Whisky from 7 to 9 p.m. The price is $25 for a three-course meal consisting of Cock-A-Leekie soup, Haggis, ‘Neeps n’ Tatties and Whisky 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://
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 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. Entry forms (available for pickup or online) must be submitted by January 23. 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 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 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.
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 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.
January is National Oatmeal Month. Celebrate—and snack—with these two recipes from Cumberland County contributor Jennifer Malme.
Whole Grain Oatmeal-Chocolate Chip Cookies
Ingredients
1 ½ cups old-fashioned oats
⅔ cups semi-sweet chocolate chips
½ cup white whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter at room temperature
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla
Yields 24 cookies.
Directions
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together oats, flour, baking soda, and salt; set aside.
3. Using an electric mixer, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until combined. Gradually add oat mixture and beat on low until combined.
4. By hand, stir in chocolate chips.
5. Chill dough for 10 minutes in the refrigerator.
6. Drop dough by rounded teaspoonfuls, 2 inches apart, onto a baking sheet.
7. Bake until cookies are golden brown but still soft, 11 to 14 minutes.
8. Cool 2 minutes on baking sheet. Transfer cookies to a wire rack to cool completely.
Coconut-Almond Granola
Ingredients
4 cups old-fashioned oats
½ teaspoon cinnamon
pinch of salt
⅔ cup sliced almonds
⅔ cup unsweetened shredded coconut
½ cup honey
½ cup safflower oil (or other light-tasting oil)
⅔ cup raisins
½ cup dried cranberries
Yields 7 to 8 cups.
Directions
1. Preheat the oven to 325°F.
2. In a large bowl, combine oats, cinnamon, salt, almonds and coconut. In a liquid measuring cup, measure oil and honey together.
3. Add the oil and honey to the dry ingredients and stir until well coated.
4. Bake on a parchment-lined baking sheet for 30 to 35 minutes, stirring every 10 minutes. Granola should be lightly browned.
5. Allow to cool slightly. Break granola pieces apart and stir in raisins and dried cranberries.
6. Store at room temperature in an airtight container.
Jennifer Malme is a writer based in Vineland. 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.
Alba Vineyard is an award-winning winery nestled in the rolling hills of Warren County in Milford. The winery is located less than two miles from the Delaware River and picturesque Bucks County, Pennsylvania. The winery and tasting room are housed in a historic 1805-converted stone barn, which features an impressive wood tasting bar, rustic stonewalls and old oak beams.
During a recent visit, our Alba Vineyard Ambassador, Caroline, poured us a variety of Alba wines. Caroline told us a bit about each wine and about the history of the winery founded in 1980. One fact I found particularly interesting is that Alba is the only New Jersey winery to use French oak barrels exclusively. Head winemaker John Altmaier only uses each barrel four times then sells them to a local brandy and cognac maker. The wines we tasted included the following:
slightly bolder flavors. 55% Cayuga, 45% Vidal Blanc.
Chelsea Cellars
Not all the grapes used to create Alba Vineyard’s wines are New Jersey-grown. Chelsea Cellars is Alba Vineyard’s line of hand-crafted wines made with fruit from Sagemoor Vineyards, one of the most revered grape growers of the Columbia Valley in Washington state. Alba sources the finest Merlot, Syrah and Cabernet Sauvignon grapes from Sagemoor to craft the Chelsea Cellars wines. As soon as the Sagemoor grapes are hand-picked, they’re chilled for 24 hours then shipped in temperature-controlled trucks bound for Alba Vineyard to arrive in New Jersey within 72 hours of picking.
The standard tasting costs $10 per person and the private tour experience costs $15 per person and must include 4 or more guests. The tasting is paired with cheeses, flatbreads, seasonal fruits or appetizers. The tasting room is open weekdays from 10 a.m. to 4 p.m., Saturdays from 11 a.m. to 6 p.m. and on Sundays from 11 a.m. to 5 p.m.
Guests are encouraged to buy a bottle and take it outside to enjoy on the beautiful grounds of the property. I suggest you do just that, very soon.
Alba Vineyard
269 Rte 627
Milford
908-995-7800
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.
The third annual Cooking with Marilyn and Friends series, hosted by restaurateur and philanthropist Marilyn Schlossbach, kicks off this week at her oceanfront restaurant Langosta Lounge in Asbury Park. The first event will take place Wednesday, January 15, at 6 p.m. Guests will enjoy an internationally inspired cooking demonstration, as well as a six-course dinner with wine and cocktail pairings.
Each of the four sessions will feature its own theme and beneficiary. Here’s a look at the series:
Wednesday, January 15: Comfort Cuisine, to benefit The FoodBank of Monmouth and Ocean Counties
Wednesday, February 19: Italian Entertaining, to benefit the Junior League of Monmouth County
Wednesday, March 19: Spring Cooking with Cheese on Main, paired with whites, rose and sparkling wine, to benefit Purr’ n Pooch Foundation for Animals
Saturday, April 26: Cooking Healthy Meals for Kids, to benefit Ocean of Love
Tickets are $65 per person, and $10 from each ticket goes to the evening’s beneficiary. To make a reservation (and a difference), call 732-455-3275. Reservations are taken on a first-come, first-served basis.
Chef James Muir of Órale Mexican Kitchen in Jersey City
The consulting Chef for Órale Mexican Kitchen, Chef James Muir is responsible for the development of Órale’s creative menu and oversees the kitchen’s execution of same.
James Muir was born in Buenos Aires, Argentina, to a Scottish father and a French mother. After attending the French Culinary Institute in New York, James went on to work for Alain Ducasse, China Grill Management at the Royalton Hotel, The Sanderson Hotel in London, and then at Tuscan in New York. He quickly rose through the ranks and in a few years was offered the position of Executive Chef at an independent restaurant in Long Island. After a year there, James decided it was time to experience the business side of a restaurant in a high volume operation, and went to work as Executive Chef for Rosa Mexicano in Washington, DC. Shortly thereafter, he was promoted to Regional Chef in charge of several properties throughout the southern U.S. After Rosa, James decided to move back to New York and open up his own catering company, named for his paternal grandfather, focusing primarily on the flavors and textures of food and not just presentation.
JERSEY BITES: What is your earliest food memory?
CHEF MUIR: My earliest food memory is cooking an Argentina asado with my father. I actually have a picture from that day hanging in my office. I must have been about four years old, and we cooked a BBQ together for friends and family on a beautiful Saturday morning. Back then I was amazed with the lighting of the fire, and eventually my amazement turned into how these basic elements—fire, food, salt and pepper—would transform into an amazing meal. I realized that with those same ingredients things could turn out either great or mediocre: technique is the most important skill to have.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
I was in Argentina, at 19 years old, in a gas station, after a rough night of partying. I never imagined myself sitting at a desk for 10 hours a day and I knew I wanted to make a change. I was talking to a friend of mine that night, and told him I wanted to do something different, but wasn’t sure I could make a career out of cooking. There was always an expectation that I would become a doctor, but I always knew I couldn’t handle seeing people who are suffering. That’s when it clicked, right there, at the gas station, at 4 a.m. Then everything changed. I moved back to New York, started working at a restaurant and then went to culinary school.
Any interesting stories about where and with whom you started cooking professionally?
There are lots of stories always. The restaurant business has an interesting cast of characters, and we all have our own craziness. We have to be a little crazy to do what we do.
What is your cooking style?
My cooking style focuses almost entirely on the balance of flavors and textures in food. I take an approach where I try to strip things down to the elements that are absolutely essential in a dish, without adding things that don’t belong, just for the sake of decoration. To me the flavors and the technique come first in the evolution of a dish and are then followed by the presentation. Now a days it’s backwards, you get a dish that is beautifully presented but tastes like nothing.
What is the greatest opportunity that has come from cooking?
The greatest opportunity is every single day, it’s in the present, when I cook and I can see how the guests are enjoying what we prepare. To me, that’s what makes everything worth it.
What is the most memorable meal you’ve had, what did you eat and where was it?
I was nine years old and my parents took me to a place in Italy called Castello di Gargonza, in Tuscany. I remember the meal had about six courses, and the only dish I remember are these crostini made with wild boar livers. To this day, I haven’t tasted anything like it. I used to like things that were unusual for a child.
It’s your last day on earth: what’s your final meal?
On my last day on earth I’m not sure I would worry about what I would be eating. Whatever it is, I would want to make sure that I was sharing that meal with my family and my friends. Well, I would also want to gorge on foie gras.
What is the best advice you have to share with young folks interested in becoming chefs?
It’s hard for any young person to know what they are getting into. I would tell them to try working at a restaurant to get a feel for the business before going to school. I would also tell them not to worry too much about what food trend we are in right now. Learn the basics, put your time in at the stoves, and tomorrow, start your own trend.
If you could choose to be any food item, what would it be?
I would want to be a banana. I’d rather not explain.
What is the one “staple” food you always have in your cupboard at home?
Alderwood smoked salt. I actually carry a tin in my pocket just in case.
What is your beverage of choice?
Coffee. I used to drink about three quarts a day, now I’m down to two cups.
What is your favorite comfort food?
I love a great burger with Swiss, bacon and mayo on brioche.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
It’s strange to think of myself having dinner, I’m usually the one cooking. If anything, I would have wanted to cook for Ronald Reagan and perhaps get to know him, Francis Mallmann, to exchange ideas, and Keith Richards, just for laughs.
Are you working on any upcoming projects our readers would be interested in learning about?
I am, but I have to keep that under wraps for now.
Click here for additional coverage of Órale Mexican Kitchen.
Órale Mexican Kitchen
341 Grove Street
Jersey City
201-333-0001
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.
When I make a successful, original recipe, it’s usually a love child, born of the union of leftover Mr. This and attractive Miss That. This particular recipe was inspired by leftover Brussels sprouts from Thanksgiving and a can of butter beans that was cast aside after an abandoned summer baked bean casserole intention that was quickly trumped by easier and quicker corn on the cob. I’m going to go out on a limb here and say that this may be one of the best Brussels sprouts recipes you will ever try. Yep, I’m going there. My best friend and guest last night just called me to say that she is still thinking about the Brussels sprouts. Who says that?
Since I was using bacon in the recipe, I decided to go with ham stock instead of chicken stock for this recipe. My friends at Redi-Base make a great ham stock: one teaspoon in two cups of water and you’re ready to roll. (I’m sure that chicken stock, especially homemade, would work very well with this recipe.)
Ingredients
4 to 6 strips of bacon (based on how much you love bacon), diced into 1/4 inch pieces
2 pounds of Brussels sprouts, halved
1 (15 oz.) can of Lima grands (a.k.a. butter beans, a.k.a. big fat Lima beans)
1 clove garlic, chopped
1 shallot, chopped
2 cups ham stock (See Redi-Base note, above: you can also use chicken stock.)
1 tablespoon grated Parmesan cheese
salt and pepper, to taste
Directions
Brown bacon in heavy sauce pot. Remove bacon and excess fat, leaving at least 2 tablespoons for sauteing the shallot and garlic.
Saute shallot and garlic on medium heat for about 3 minutes, being careful not to brown garlic.
Then add the Brussels sprouts and brown a bit. (5 minutes, stirring frequently).
Add 2 cups of ham or chicken stock and simmer until liquid is reduced to a syrup and sprouts are fork tender.
Add can of beans and stir to warm.
Add bacon back into pot and taste for salt and pepper.
Sprinkle with tablespoon of grated Parmesan.
Salt and pepper, to taste.
Owner: Deborah Smith
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.
PieHole a sneak peak of the new savory crepes menu at Whipped Bites. (Photo by Jim Willis. Click to enlarge) By JIM WILLIS Whipped Bites is busy. The dessert café and creperie on the corner of Broad and Monmouth streets in Red Bank has been in a…
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
January 11 and 12: From noon to 5 p.m., visit Sharrott Winery in Blue Anchor for Chardonnay Weekend. Their winemakers will guide you through multiple vintage years and styles of our Chardonnays, explaining the differences and why they occur. Taste wines from the bottle and one from the barrel—a wine still in the making! A great way to experience different vintages and winemaking techniques. Sharrott Winery, 370 South Egg Harbor Road, Blue Anchor, 609-567-WINE (9463).
January 12 to 18: Tropicana Casino and Resort in Atlantic City hosts its 2nd Annual Beer Week this month. Highlights will include drink and dining discounts, retail specials and exclusive accommodation packages. Save the date for a week’s worth of events, including the International Beer and Food Pairing. Tropicana Casino and Resort, 2831 Boardwalk, Atlantic City, 609-340-4203.
AND BEYOND:
January 15: Restaurateur Marilyn Schlossbach kicks off her 3rd annual “Cooking with Marilyn” series of cooking demonstrations on Wednesday, Jan. 15 at Langosta Lounge. The theme is “Comfort Cuisine” and $10 of every ticket will be donated to the FoodBank. These events sell out quickly – please call 732-455-3275 to reserve.
January 18: The grand opening of Glasstown Brewing in Millville, one of a number of new, local South Jersey breweries, takes place January 18. Join in the fun and sample their brews! The festivities start at noon. Glasstown Brewing Company, 10 Peterson Street, Millville, 856-327-7770.
January 19: Check out the 6th Annual Local Harvest: Farms, Food, & Family from 12 p.m. to 4 p.m. at The Frelinghuysen Arboretum. Admission is $3, which serves as a donation to Slow Food Northern NJ School Vegetable Garden Programs. This event is a rare, cold-weather opportunity to stock up on the local, sustainably produced foods from farmers and artisanal food makers that are normally only available during the warmer months at farmers’ markets. Visitors can purchase seasonal vegetables and fruit, grass-fed beef and pork, pastured poultry, eggs, cheese, breads, and prepared foods from 20 local growers and producers while learning about Community Supported Agriculture (CSA) and how to purchase seasonal farm shares. The CSA participating is School Lunch Farm in Morris County. Volunteers are needed from 11 a.m. to 5 p.m.! For info about volunteering, email [email protected]. The Frelinghuysen Arboretum, 353 East Hanover Ave., Morristown.
January 19 to 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 21 to 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: $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.
January 25: The British Chip Shop in Haddonfield will celebrate Robert Burns Night in true Scottish fashion, with Haggis, Bagpipes and Scotch Whisky from 7 to 9 p.m. The price is $25 for a three-course meal consisting of Cock-A-Leekie soup, Haggis, ‘Neeps n’ Tatties and Whisky 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 from 12pm-4pm & 6pm-10pm. Single session ticket prices are $35 in advance & $40 at the door plus applicable service charges (21 & up only). Tickets will be on sale tomorrow, Friday, December 6, at noon via the links below and the Stone Pony box office. For 12pm session: http://
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. Entry forms (available for pickup or online) must be submitted by January 23. 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 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.
February 7: Old Homestead Steakhouse at the Borgata in Atlantic City is hosting 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 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.
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.
Winning Flavor Combinations
A new culinary force has just opened in Ocean Township. Bistro Rylo, owned and operated by Executive Chef Ryan Lory, offers unique Euro-Mediterranean style dishes in a warm and inviting setting, perfect for those gourmands looking for world-class dishes.
Chef Lory is no stranger to the kitchen. While studying at the Art Institute of Southern California, Lory worked under chefs Nick Wynn, Chris Chun, and Ben Udave at the Big Canyon Country Club in Newport Beach, eventually earning the role as lead line chef. Bistro Rylo is the epitome of Lory’s passion for fine dining, bringing the flavors of Europe and the Mediterranean to New Jersey palates in a comfortable and modern setting.
Standing beside him in his endeavor is Executive Sous Chef Sam Byrne, a Le Cordon Bleu graduate who also earned his degree in molecular gastronomy from the Dublin Institute of Technology. He has worked in Spain’s Michelin three star-rated elBulli and with famed chef Alain Ducasse. Head Pastry Chef Ryan Lor completes the trio, bringing his flair for the sweeter things in life to the equation. Lor has worked in both east- and west-coast kitchens, from MB Post in Manhattan Beach, to David Burke Fromagerie in Rumson.
The dinner menu at Bistro Rylo is a hit of unexpected flavor combinations ranging from duck confit and French toast (Chef Lory’s take on fried chicken and waffles) to Chilean sea bass with chorizo and squid ink pappardelle with calamari. Luckily for me, I was able to try six of their courses in an unbelievable tasting menu.
Deep-fried polenta with goat cheese and beet sauce started off our journey into the heart of Bistro Rylo’s cuisine. The perfectly fried polenta cake was awakened by the bright beet sauce and creamy goat cheese. My dinner companion agreed with me when I said I would forgo mozzarella sticks any day for this. Next was a flavor combination that I would never dream tastes good, but it actually did. Chef Byrne created a foie gras pot de crème featuring gingerbread—yes, you read that correctly. What doesn’t work on paper worked beautifully in real life. It was like crème brûlée without the sugar!
On to my favorite item on the menu, the day boat scallop, perfectly seared with blackened spices and served atop succotash and yeast lager foam (from Blue Moon). I could have eaten 10 more of these. The following courses may have not been my favorite, but they all hit it out of the park, flavor wise. The short rib featuring celeriac cream had absolutely no use for a knife and the bronzino was served on top of farro with a Basque-style stew (a slightly sweeter tomato sauce). For dessert, we were treated to a mango lassi and wildflower panna cotta featuring elderflower gelee, lychee air, and red berry salad. I tend to enjoy desserts, but afterward I always feel like I’ve eaten too much. This dessert, however, was light and airy, with just the right touch of sweetness.
Bistro Rylo wins at unexpected flavor combinations that miraculously work together to surprise your taste buds to a rainbow of flavors. Not only is the food extraordinary, but the atmosphere provides a warmth not usually found in restaurants serving such artistic food. No “stuffy” feeling here!
“We want everyone to be taken care of in a relaxed atmosphere and then be wowed by the food,” said Chef Lory. He definitely succeeded with my visit.
Bistro Rylo is open for dinner Tuesday through Sunday, 5:00 – 10:00 p.m.
Bistro Rylo
1801 Highway 35
Ocean Township
732-508-9686
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.
Around the World in 30 Dogs
Dining in New Brunswick used to be pretty tricky. Things are looking up lately, but for a long time, it hadn’t really gotten a handle on a cohesive food scene. Between The Frog and the Peach and the infamous grease trucks, the middle-of-the-road options were sparse while the city’s demographics ran the gamut. These days, though, more places are popping up to meet in the middle and make great grub a little more refined.
Enter Destination Dogs. Before assuming its new home on the corner of Paterson Street and Joyce Kilmer Avenue, the sausage purveyor had a small and successful operation toeing the line between grub and gourmet. The storefront, though, was tucked away on a forgotten block and the counter ordering system wasn’t as efficient as it could have been. In September, the owners moved into the sprawling spot formerly occupied by Doll’s Place and have, truly, made themselves a destination for both food and ambiance.
Destination Dogs’ new identity as a “space” rather than a “spot” is apparent the second you walk into its corner door. Diners are greeted with high ceilings, a spacious dining area, and a generous bar mixing some tasty signature cocktails. My friend and I visited on the first night that was chilly enough to be considered fall, and the dim, antique light fixtures and pub-industrial decor provided a perfectly warm and cozy catch-up sanctuary from the newly-crisp air. Large picture windows line the perimeter of the space, making it an optimal location for people watching (or for subjecting yourself to public scrutiny while smushing hot dogs into your face).
In theory, the chasm between sustenance and surroundings may seem a bit disjointed. Dark woods and vintage light bulbs don’t necessarily align with typical hot-dog-shop design aesthetic. Upon further investigation, though, you’ll see these are no ordinary dogs and DD no ordinary joint. The sausages themselves range from the traditional pork and beef to the more adventurous: shrimp and alligator, duck, and wild boar. Refreshingly, the new location has done away with counter service in favor of friendly, efficient table service, making the experience more streamlined and more akin to having dinner instead of grabbing a bite.
Categorized between “domestic” and “international,” the offerings depict quite a stereotypical homage to each namesake city’s respective cuisine: Chicago (with signature pickle spear), Boston (topped with baked beans), Hawaii (with pineapple, duh). The international dogs are equally predictable (the Hebrew Hammer, topped with a potato latke). But while the toppings are obvious, the quality, flavor, and complexity of each dog is exciting and unexpected.
First of all: they’re huge. I’m no Takeru Kobayashi, but I can plow through a respectable (or appalling, whichever) amount of regular-sized hot dogs in one sitting. When the sturdy metal tray was placed before me, I was blown away not only by the size of the two dogs I ordered, but by their rustic, almost artisan appearance.
My first choice, the Kansas City Beefs, was an all-beef hot dog topped with BBQ braised short ribs and coleslaw. It arrived at my table prominently displayed, the homemade beef dog cradled atop a large, crusty, toasted bun that is more accurately described as a hot-dog-length loaf of bread, split lengthwise to hold each dog’s contents. Given the utmost importance of meat-to-bun ratio, Destination Dogs might suffer with purists—without the additional accouterments, the dogs would be dominated by bread. This isn’t where you come to get a simple, portable dog with a squishy bun. They are big and kind of unwieldy, causing your upper body to awkwardly contort as you try to get every component into your bite.
Nontraditional doesn’t mean non-delicious or poorly made, though. While they require intermediate skill to eat without necessitating a dry cleaning, the flavors are complex. The BBQ sauce that slathered the short rib on the KC Beefs hit several notes in succession: a little spicy, a little sweet warmth from a touch of what struck me as cinnamon. It wasn’t like any conventional BBQ sauce I ever had. The sweetness put me off a little bit (not enough to not eat it, of course), but simply because it isn’t my thing, not because it was bad. I’m simply a Carolina BBQ kind of gal. But I appreciated a new and unexpected take on the classic. The only shortcoming in execution was that the meat wasn’t shredded finely enough. The large chunks of beef sliding off the dog made it even messier and made getting the perfect, representative bite difficult.
However, where the Kansas City Beefs fell short, the El Borracho delivered tenfold. El Borracho is, admittedly, everything I love in the world on paper. Hot dog on a stick? Check. Covered with jack cheese and wrapped in a corn tortilla? Ya got me. Deep fried? Oh boy. And THEN covered in cheese sauce, chipotle sauce, sour cream, and sprinkled with fresh cilantro? I can’t. In my experience, these things can get a bit muddled, or the one of the components gets compromised to the point of sullying the entire dog. Not the case here, thankfully. I’ve had plenty of novelty dogs whose chefs didn’t account for varying cook times, and whoever made this clearly knew what he/she was doing. The dog was juicy and snappy, the cheese melted, and the corn tortilla crisply encased the dog despite being covered with wet ingredients. And the flavors! Super fresh and bright, not greasy at all, and you could taste each component contributing to the overall bite. I was particularly impressed by how corny and crunchy the corn tortilla remained. My spice tolerance has increased over the years so the heat minimal but present. A more sensitive palate might find it pretty hot, but the creamy, cool sour cream provided the perfect balance.
Each dog is served with a scoop of DD’s homemade BBQ chips that I hope they eventually bag and allow me to take home. They’re delicious—irresistibly thick and sturdy, with a salty, sweet, spicy BBQ seasoning. The fries, however, left a bit to be desired. I ordered the truffle fries that tasted entirely truffle-less. The base French fry flavor is great, but the best part of skin-on fries is getting them nice and crisped to the point that the skin almost separates into potato cellophane. These fries were kind of sad and limp. I’d get them again because, well, fries, but I hope they’ve since worked on the execution.
Small hiccups aside, Destination Dogs is serving killer food in a setting suitable for students, suits, and everyone in between. Come with a crowd of people who won’t judge you, order a smorgasbord, and take your taste buds on a trip. You’ve got a lot of places to visit!
Destination Dogs
101 Patterson Street
New Brunswick
732-993-1016
Jessica Perry is a lifelong New Jersey resident and Journalism and Media Studies graduate whose love of music, food, and writing about both have taken her far beyond the Garden State lines. She hasn’t heartwarming childhood memories of Sunday suppers, but she does have a lifelong commitment to eating across the map and fervently consuming food media. While she loves traveling and sampling from her nationwide restaurant document, little can compete with readily available pork roll and 24-hour diners. When she’s not eating, she’s at a punk show or researching where to eat en route to one. She’s always accepting recommendations for the best brunches, bagels, burritos, buffalo wings, barbecue…you get the idea. Not to mention she will happily dole out some of her own, whether you’re in Long Beach, NJ, or Long Beach, CA.
Monday, January 6. It’s today. It’s the sixth day of the year. It’s two days after National Trivia Day. (That’s right—National Trivia Day was Saturday, in case you need a fun piece of, well, trivia to share.) It’s also the official launch of FreshDirect in the Princeton community.
The online grocer, long relied upon by New Yorkers and, in recent years, residents in Philly, Delaware, and several NJ markets, launched its Princeton debut this morning with an event hosted by cofounder David McInerney at the Westin Princeton Forrestal Village.
Those of you anxiously awaiting the chance to finally place a FreshDirect order should be on the lookout for new-customer discounts and shipping deals. (When they came to my area, I recall receiving a postcard/coupon with a great offer for new households placing orders.)
I wouldn’t go so far as to call myself a FreshDirect “regular,” but I’ve placed several orders with them in the time since the service has been available in Essex County—certainly enough to be able to name the three FreshDirect items that are the biggest hits in my house. So here they are, in no particular order:
Slow-cooked tomato sauce and turkey meatballs: This is a great option for busy weeknights. Just heat them up and add some spaghetti. Boom. Dinner’s on the table.
Sour cream pound cake: Available in full size as well as a mini version, nothing beats a slice of this with a cup of coffee.
Crispy chicken fingers: Try as I might to expand my son’s horizons when it comes to dinner, sometimes a good chicken finger option is in order, and these more than get the job done.
With a mobile app and a user-friendly experience, FreshDirect offers effective, reachable customer service and is a refreshing change of pace if you’re looking to mix up your grocery routine a bit or just don’t have time to squeeze in an in-person shopping trip.
Editor: Rachel Bozek is a freelance writer and editor based in suburban Essex County. She loves interviewing chefs and restaurateurs—especially the ones who love New Jersey. She grew up in Bergen County, and has lost track of how much time she’s spent on LBI and in the Wildwoods. Before freelancing, Rachel spent 10 years at Nickelodeon, where she was an editor at Nickelodeon Magazine. Now she does a range of editorial work, including trivia writing for all ages, kid-friendly content, marketing research, and of course, Jersey Bites! Her other areas of focus include coverage of the optical industry and college magazine writing. Through it all, her search for the perfect pancake continues. You can find her on Twitter (@rachelbozek) or view some of her work here.
