Page 139 ⋆ Jersey Bites

Turkey and Sausage Gumbo Recipe

Rachel Bozek

-

November 29, 2013

So it’s the day after Thanksgiving. We hope you had a great holiday. We also hope you have a fridge full of leftovers! Celebrate the beauty of said leftovers with this post-Thanksgiving gem from Chef Tracie Orsi of Rajin’ Cajun, in Belmar. (And, yes, that’s a second turkey left over. Don’t worry, you won’t need that for this recipe.)

Turkey and Sausage Gumbo
Serves 8.

You’ll Need:

bones of the turkey
1 cup onion, coarsely chopped
2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
1 tsp garlic, minced
3 dashes Worcestershire
½ tsp ground thyme
2 tsp oregano
3 chicken bouillon cubes
¼ tsp cayenne pepper
½ tsp black pepper
¼ tsp white pepper
1 bay leaf
2 tbsp gumbo filé powder
¾ cup flour
½ lb andouille sausage (or smoked beef sausage)
½ cup oil

Directions:

Put the turkey carcass in large stockpot.
Cover with water (about 3 inches above the bones).
Salt to taste.
Boil gently for about 1 hour or until the body collapses when pushed through with a spoon.
Strain, reserving stock.
When the bones are cool enough to handle, pick off the meat and add to the stock. Add the vegetables and the seasonings to the pot.
Simmer.
Heat the oil in a small sauté pan.
Over medium heat, gradually whisk in the flour and whisking constantly for about 5 minutes scraping from the edges. The roux will turn a light brown color.
The longer you whisk the roux, the darker it will become. I don’t like a dark roux so I use the “blonde” roux (being that blondes do have more fun).
For a nuttier flavor whisk the roux until I becomes a dark red. (You’ll have to switch hands whisking or else your arms will ache.)
Carefully add the roux to the pot one spoonful at a time, stirring until it’s mixed. Let simmer for another 10 minutes. Serve over rice and lots of crusty French bread.

This recipe has not been tested by Jersey Bites. We cannot make any representation as to the results.

Chef Tracie Orsi of Rajin’ Cajun, in Belmar

Foodie Things to Do This Weekend and Beyond

Events

Sabrina Szteinbaum

-

November 29, 2013

0

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

THIS WEEKEND:

November 28: Celebrate Thanksgiving at Little Town Hoboken, where you can enjoy a festive three-course, prix-fixe dinner. Enjoy locally sourced farm-fresh turkey, hearty stuffing, house-made gravy, pumpkin pie and more favorites prepared by Executive Chef Jordan Andino. Little Town also offers a full holiday catering menu for you to enjoy at home. 310 Sinatra Drive, Hoboken, 201-706-7070. Visit Little Town’s website for details or to make reservations.

November 29 – December 1: Holiday Wine Trail Weekend. Kick off the holiday season by getting outdoors and visiting a winery here in New Jersey, and finding that special gift for someone on your list, as part of the Holiday Wine Trail Weekend Nov. 29 – December 1 at participating wineries throughout the state. These wine trails offer guests the opportunity to plan special day trips to New Jersey’s wineries. Create your own NJ Wine Trail! Start and finish wherever you’d like, and visit the wineries in the order that you choose! Please check to make sure each winery you plan to visit is participating before you start. For a complete list of participating locations, visit newjerseywinetrails.com.

November 30: Holiday Feast and Pig Roast. On the weekend after Thanksgiving, Geraghty’s Pub and Restaurant is throwing the party! They will be pouring all your favorite winter beers and big beers to keep you warm as winter approaches. They’ll also be roasting a whole pig for a celebratory feast! 148 West Broad Street, Burlington, 609-386-1121, geraghtyspub.com.

November 30: Sparkling Wine Open House. No beverage says “celebration” quite like sparkling wine. Passion Vine Wine Company’s Sparkling Wine Open House on Saturday, November 30 will help you find the ideal bottle of bubbly, whether you’re searching for the perfect sparkler to complete your holiday meal or looking to secure something special to ring in the new year. As a guest, you will have the opportunity to sample a broad selection of sparkling wines and Champagnes, from every day treats to high-end treasures. You are welcome to visit and taste any time between 2 and 4 p.m. for this casual open house event, and a tasting tour will be offered to the first 50 guests. Limited seating available and prepayment for this event is required. Call 888-601-VINE (8463) to reserve your seat or book online.

AND BEYOND:

December 3: Unleash your wild side in this game tasting event on Tuesday, December 3, from 6:30 – 9 p.m. at newly opened Terre à Terre (www.terreaterre.biz) in Carlstadt. With a menu focused exclusively on locally grown and sustainable foods, Chef Todd Villani will prepare a multicourse wild game tasting, featuring local bison, duck, lamb and venison. For more information, pricing, and reservations, call 201-507-0500 or visit http://terreaterre.biz/events/.

December 7 – 8: Crystal Springs Resort is hosting a Champagne Weekend with a Vintage Champagne Dinner on December 7, featuring guest Sommelier Laura Maniec. Dinner is $325 (excluding tax and gratuity). On December 8, there will be a Champagne tasting seminar from 2:30 to 4:30 p.m. Tickets are $40. Menu and details can be found on their website, and reservations can be made by calling 973-827-5996 extension 3. Crystal Springs Resort, 1 Wild Turkey Way, Hamburg.

December 12: Celebrate the birthday of music legend Frank Sinatra on Thursday, December 12 at Little Town Hoboken with hits by tribute singer and swing band vocalist Eric DeLauro. This one-of-a-kind Jersey style bash celebrates the birth of Sinatra with live music, delicious food and cocktails.

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. Morristown Armory, 430 Western Ave., Morristown. Go to bigbeerbrewfestival.com or Facebook for updates.

Last-Minute Family Favorites for Thanksgiving

Sabrina Szteinbaum

-

November 27, 2013

0

Last-Minute Family Favorites for Thanksgiving

Jersey Bites contributers Melissa Baratta and Christine Van Arsdalen offer two last-minute Thanksgiving “secret weapons” for making your spread memorable.

Cranberry, Walnut and Orange Relish

Melissa Baratta

My family has always served this relish at the Thanksgiving table instead of the usual canned cranberry sauce. It’s fresh, citrusy, tart and nutty and goes great with turkey and stuffing.

You’ll Need:

12 oz. package fresh cranberries

Zest and juice of one large orange

¾ cup chopped walnuts

½ cup sugar

Directions:

1. Place cranberries, orange zest, orange juice and walnuts in a food processor, and blend until finely minced. Transfer to a bowl.

2. Add sugar and stir to combine (add additional depending on desired sweetness). Serve immediately or store in the fridge.

Garlic Mushrooms

Christine Van Arsdalen

While my grandmother’s garlic mushroom recipe is a staple at my Thanksgiving table, it’s not normally considered a traditional item. It also happens to be the one thing I cannot live without. After years of watching my grandma making them, and a course in ‘mushroom ed’ from the master, I have taken up the torch. To this day they are still the fastest eaten item on the table.

Being that I come from an Italian family where the word recipe means throw things in a pot until it tastes good, there are no measurements for this dish. To begin, cut a pound of button mushrooms into quarters and mince 3 or 4 cloves of garlic. Saute the garlic in olive oil until translucent. Add the mushrooms, a decent amount of squeeze margarine, fresh oregano and rosemary, and salt pepper and garlic powder, to taste, to the pot. Cook for an hour or until liquid has mostly evaporated. A little hint: the longer you cook these the better they taste. That, and don’t be afraid to lay the margarine on thick!

Start to Finish: New Jersey Beer for Thanksgiving

New Jersey Craft Beer

Peter Culos

-

November 27, 2013

0

Start to Finish: New Jersey Beer for Thanksgiving

Why did the Pilgrims land on Plymouth Rock? Simply put, they ran out of beer.

In those days, beer was safer to drink than water and it carried nutritional value as well. When the Pilgrims turned up in Massachusetts instead of the intended Virginia, they disembarked there to make some more beer. (Or so the story goes.) Beer was undoubtedly part of the first Thanksgiving, though certainly not as we know it today. Without hops, the Pilgrims resorted to herbs, spices, spruce or berries to flavor it. And it probably sucked.

Fortunately in 21^st Century New Jersey, we don’t have to settle for second-rate beer to complement our Thanksgiving Day meal. Drinking the water, well, that’s still a little questionable. Actually, that’s an unfair dig because Jersey water has great mineral qualities for making beer. (Anheuser-Busch didn’t just drop a brewery in Newark by accident.)

Enough about water and Pilgrims. My job is to suggest New Jersey beer pairings for your Thanksgiving feast. I figured I’d suggest a good pre-meal snacking beer, one for the big show, and a post-meal sipper. Easy as pumpkin pie, right? Wrong. The Garden State is home to so many regional breweries now it’s almost impossible. How can I recommend a Cape May Brewing beer to someone in Bergen County? That’s just cruel. Plus, there’s no doubt I will miss an outstanding beer and be pilloried for it.

So I’ll offer my thoughts on beers that most Jerseyans will have a reasonable chance of finding plus a couple of “if you can get ’ems” as I see fit. Here we go!

If you want to get your hops on, do so before the main meal. I’m not talking palate-wrecking double IPA’s here, but something that will open up your taste buds. How about a nice crisp pilsner or a balanced pale ale?

Picks:

Flying Fish Red Fish:Piney hops and a strong red malt backbone make this a very versatile beer. It’s one of my go-to beers and is as comfortable with chips and salsa as it is with an aged cheddar.

Cricket Hill East Coast Lager:As crisp and clean a lager as you’ll find in New Jersey. Perfect for opening up your palate.

If you can get it: Kane Head High IPA:It’s bold with a citrus smack and a dry finish. A great way to start the festivities.

Now for the main event. The typical Thanksgiving meal is ripe with roasty, caramelized flavors. There are two ways you can go here. First, complement those flavors with a malt forward, toasted grain beer. Think brown ales or a nutty Belgian Abbey. The other strategy is to go with contrasting flavors. Cranberry sauce is used to refresh your palate during the course of the meal and beer can do the same if it has a little acidity. Saisons and Sours can do the trick here, and I’d never turn down an earthy, funky Biere de Garde either. However, finding a New Jersey brewed example is a challenge.

Picks:

Climax Brewing Nut Brown Ale:The biscuit notes and earthy malt in a traditional English Brown provide a worthy complement.

Boaks Two Blind Monks:Raisin and caramel flavors combine in a beautiful dark ruby color. It’s as complementary to your eyes as it is to your taste buds.

If you can get it: Carton Brewing BDG: It tastes like bread crust. Enough said.

Did you save room for dessert? How about a dessert beer? Now is the time to bust out that pumpkin beer, barrel-aged barleywine or a silky milk stout. It may surprise you, but beer actually pairs better with dessert than wine does. These beers usually pack an alcohol wallop and have a large, sweet malt character. So pour a snifter and see what goes best with that pumpkin pie!

Picks:

River Horse Hipp-O-Lantern Imperial Pumpkin:Chewy, creamy pumpkin goodness. It’s brewed with molasses, too, so this can accompany either pecan or pumpkin pie… or both!

If you can get it: Kane Brewing Malus: A Belgian Strong ale brewed with apple cider. If you are more of an apple pie person, this would be your beer.

Like the plethora of side dishes at your Thanksgiving table, New Jersey offers plenty of choices when it comes to beer. I’ve only offered a rough guide. Go out, get creative and have fun picking your pairings!

What beer goes with the leftovers? Well, I’ll just leave that up to you.

Happy Thanksgiving!

Peter Culos is the editor of “Beer Bites,” a monthly feature about breweries, bars and good beer in the Garden State. A graphic designer by day, and a lifelong New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.

Recipe: Hanukkah Chicken

Hillary Irwin

-

November 25, 2013

0

In my family a traditional Hanukkah meal typically consists of potato latkes, a green vegetable and roasted chicken. This year I want to hold on to our traditions while making the menu a bit more interesting. I decided to look through one of my favorite new cookbooks, Jerusalem by Yotam Ottolenghi, for some inspiration—and I found the perfect dish with this chicken recipe. The combination of clementines and fennel is both delicious and beautiful and is sure to make the holidays even more enjoyable not to mention that you can prep everything the day before and simply roast right before serving! This dish is sure to become a Hanukkah tradition for years to come!

Roasted Chicken with Clementines and Fennel

(adapted from Jerusalem)

Ingredients:
6 tablespoons white wine
2 tablespoons olive oil
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons grainy mustard
2 tablespoons light brown sugar
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
2 medium fennel bulbs cut lengthwise and then into quarters
2-lb organic or free-range chicken divided into 8 pieces, skin removed
4 clementines, unpeeled, sliced thin
1 tablespoon fresh thyme leaves
2 tablespoons fennel seeds, lightly crushed
parsley, to garnish

Preparation:

1. In a large mixing bowl, whisk together wine, oil, orange and lemon juices, mustard, brown sugar, salt and pepper. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. Marinate for several hours, or preferable overnight.

2. Preheat oven to 425 degrees. Transfer all ingredients, including marinade, to a large roasting pan in a single layer. Roast until chicken is browned and cooked through, 35 to 45 minutes. Remove from the oven.

3. Remover chicken, fennel and clementines from the pan onto a serving plate and cover to keep warm.

4. Pour cooking liquid into a small saucepan over medium-high heat. Bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup.

5. Pour heated sauce over chicken. Garnish with parsley and serve.

Hillary Irwin is a registered dietitian and the founder of Simply Beautiful Mom, a nutrition counseling and consulting practice based in New Jersey. In her practice, Hillary counsels children, adolescents and adults on many nutrition issues, with a focus on clean, balanced eating and weight management. She is an expert at teaching clients how to fit proper eating and healthful cooking into a frantic lifestyle, taking the busiest of the busy and teaching how simple changes can create fantastic results. Hillary holds a B.S. in Nutritional Sciences with a concentration in Dietetics from Cornell University and a Master’s Degree in Applied Anatomy and Physiology from Boston University. She is an active member of the Academy of Nutrition and Dietetics (AND—formerly the American Dietetic Association), the New Jersey Dietetic Association, and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Sports Cardiovascular and Wellness Nutrition and Weight Management. Hillary lives in Westfield with her husband Greg, her two children (Oscar and Lola) and their dog Willard. She loves food, traveling, cooking and spending time with her family.

Three Unforgettable Thanksgiving Pie Recipes

Sabrina Szteinbaum

-

November 24, 2013

0

Three Unforgettable Thanksgiving Pie Recipes

Not too long after the turkey’s been carved and everyone’s bellies are full of sweet potatoes, stuffing and green bean casserole, we somehow find room for what many of us consider to be the tastiest part of T-Day: PIE.

Read on for three pie recipes to consider for Thanksgiving… and the day after!

Gwynn Galvin‘s Cheesecake Pumpkin Pie

“A creamy vanilla cheesecake layer surrounded by a flaky pie crust and smothered with a spiced pumpkin pie layer.”

You’ll Need:

Half of 1 pkg. (11 oz.) pie crust mix

Cheesecake layer:

2 pkgs. (8 oz. each) cream cheese, at room temperature

1 egg

1/2 cup sugar

2 tsp. vanilla extract

Pumpkin Pie layer:

1 can (16 oz.) 100% pure pumpkin puree

2 eggs

1/2 cup sugar

2 tsp. pumpkin pie spice

1/4 tsp. salt

Whipped topping and sugar pumpkins for garnish

Directions:

1. Preheat oven to 375°F. Place a baking sheet on middle rack in oven.

2. Prepare pie crust mix according to package directions to make one pie crust. On lightly floured surface, roll dough into 11-inch circle. Fit into 9-inch pie dish. Flute edges and refrigerate.

3. Cheesecake layer: With mixer on medium-high beat cream cheese, 1 egg, 1/2 cup sugar and vanilla until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally. Spread evenly over bottom of prepared pie crust. Place pie dish directly on heated baking sheet in oven, this helps bottom of crust to bake. Bake 20 minutes until layer is just set.

4. Pumpkin Pie layer: With mixer on medium beat pumpkin puree, 2 eggs, 1/2 cup sugar, pumpkin pie spice and salt until blended and smooth, 2-3 minutes. Carefully spread over cheesecake layer. Return to the oven, directly on the heated baking sheet and bake additional 40 minutes until puffed and crust is golden.

5. Cool on wire rack. Refrigerate 4 hours-overnight.

6. Garnish with whipped topping and sugar pumpkins.

Makes 12 servings.

Veronique Deblois‘ Maple Burboun Pecan Pie

You’ll Need:

All-purpose flour, for dusting

Store-bought or homemade pie crust

1 cup granulated sugar

4 Tbsp. unsalted butter, melted

4 large eggs

1 cup plus 2 tbsp. dark corn syrup

1/2 cup pure maple syrup

2 tbsp. bourbon, or dark rum

1 tsp. pure vanilla extract

1 1/2 cups (5 1/4 ounces) pecan halves

1 large egg yolk

2 tbsp. heavy cream

Directions:

On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Chill for at least 30 minutes.

Heat oven to 400°F. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in the pecan halves and pour filling into pie shell. Chill the pie for 30 minutes.

Mix 2 tablespoons heavy cream with the egg yolk. Brush the egg glaze over the crust overhang, and transfer pie to the oven.

Bake 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Yields one 9” pie.

Jennifer Miller‘s Apple Pie Crisp

You’ll Need:

5 Gala apples, peeled and thinly sliced

1 lemon, juiced

1/2 cup white sugar

1/4 cup dark brown sugar

3 tbsp. melted butter

3 tbsp. flour

2 tsp. ground cinnamon

1/4 teaspoon nutmeg

1 deep-dish pie shell, unbaked, 9-inch

Topping:

1/2 cup all purpose flour

1/2 cup white sugar

6 tablespoons butter, cut into small pieces

1/4 cup rolled oats

Directions:

Preheat oven to 375°F.

In a large bowl, toss apple slices with lemon juice.

Add the white and brown sugar, melted butter, flour and spices.

Toss to combine.

In another bowl, add the topping ingredients: flour, sugar, butter, and oats. Using your hands, crumble the mixture until well combined.

Toss sliced apples with lemon juice to coat well.

Pour apple mixture into the prepared pie shell.

Sprinkle topping mix evenly over top of apples.

Bake for 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn’t getting too brown.

Note: I placed my pie on a baking sheet to catch any of the drippings.

Zeppoli in Collingswood

Beth

-

November 22, 2013

0

Zeppoli Enchants With Soul-Satisfying Sicilian Fare

On a recent Monday evening, I ventured over to Collingswood to check out Zeppoli, a restaurant that has been on my radar screen due to the many accolades it has received. As I walked in, I noticed that the place was packed, even on a weeknight. As I dug into a deeply satisfying meal, I realized that the fuss everyone has been making over the restaurant is richly deserved

The design of the restaurant and menu are simple and straightforward. It’s clear that the chef concentrates on a carefully crafted selection of dishes with a Sicilian bent. Our party of three started out with two dishes to share. The Gamberetti e Fagioli consisted of garlic heads-on shrimp with white beans, lemon, parsley and chili. The creaminess of the cannellini beans contrasted beautifully with the shrimp, and the garlic and chili gave the dish a bit of zippity-do-dah without being overpowering. We also shared an organic mixed greens salad with a lemon-fennel vinaigrette. As soon as I bit into the greens, I knew immediately that the chef had sourced them locally (perhaps at the Collingswood farmer’s market). They tasted like they had just been plucked from the garden.

For my main course, I chose the Gnocchi alla’ Argeneteria, which was a light and delicious dish topped with Caciocavallo, a Sicilian cheese.

They were some of the lightest gnocchi that I have ever had, with spinach and ricotta rather than potato as the filling. My dining companions chose a pumpkin ravioli special which was rich and satisfying. One of the great options at Zeppoli is that you can chose either a full size pasta or a smaller appetizer-sized portion, so you can combine pasta with an entrée or perhaps even try two different pastas.

Gnocchi alla' Argeneteria, Caciocavallo, Zeppoli, We decided that dessert was splurge-worthy, and gave it a go at trying and sharing three different dishes. The Cannoli Classico was just that: a classic Italian cannoli with a rich and creamy filling. We also enjoyed the Crostata Limone, which was presented artfully with a scattering of pistachios and a bright and zesty lemon filling. My favorite dessert of all was the Zeppoli Siciliano, a lightly fried puff of dough dusted with sugar and oozing with chocolate. I. could. have. eaten. every. last. bite. Fortunately, my dining companions saved me from myself and shared the zeppoli wealth.

Zeppoli’s chef, Joey Baldino, really knows how to deliver the goods. It’s easy to see why Bon Appetit magazine included the restaurant on the list of top 50 best new restaurants in 2012. Try it yourself, and you’ll discover simple Sicilian cooking with a modern flair at its best.

Zeppoli Restaurant
618 Collings Avenue
Collingswood, NJ 08107
856-854-2670
zeppolirestaurant.com

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected].

Peony Pavilion Opens in Princeton

Sabrina Szteinbaum

-

November 22, 2013

0

Peony Pavilion, a brand-new BYO Japanese and Asian fusion restaurant opened Monday in Princeton, with a ribbon-cutting ceremony officiated by West Windsor Mayor Shing-Fu Hsueh. Owned by West Windsor resident and restaurateur Lisa Shao, Peony Pavilion is the area’s first Asian fusion restaurant. If you crave Japanese and French/Thai-inspired cooking with locally sourced ingredients in a spacious environment, you might want to check it out.

From sushi to miso-glazed sea bass, from sesame tuna to basil filet mignon, the menu was developed by Master Sushi Chef Yoshi (formerly of Sakura in NYC). Traditional rice and noodle dishes are available, such as pad Thai and Nabeyaki udon.

Wine enthusiasts and sake aficionados will be more than satisfied with the array of Garden State wines from Alba Vineyards, named “Winery of the Year” in the 2013 New Jersey Wine Competition.

Peony Pavilion is open daily for lunch and dinner and is home to a private dining room with state-of-the-art video conferencing capabilities for banquets, conferences, parties and meetings.

Peony Pavilion

15 Farber Rd.

Princeton, NJ 08540

(609) 580-1850

peonypavilionprinceton.com

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

-

November 21, 2013

0

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

THIS WEEKEND:

November 22: European Holiday Wine Dinner at Mad Batter Restaurant. This four-course dinner begins at 7:30 p.m. and costs $75 per person. The courses consist of lobster bisque, baked goat cheese with walnuts, duck leg confit and more! There will be live music from 7 p.m. to midnight with Jim Doran. 19 Jackson St., Cape May. Call 609-884-5970 for reservations. Visit http://www.madbatter.com/events.html for more information.

November 22: Semerjian Shoes and Bibi’z Restaurant / Lounge in Westwood will host a happy hour and shopping fundraiser to benefit Alpine Learning Group of Paramus, a school for learners with autism. This event will be a happy hour with nibbles beginning at 5:30 p.m. at Bibi’z, 284 Center Avenue in Westwood, followed by holiday shopping at Semerjian Shoes (credit cards welcome) located just across the street. 15% of proceeds will benefit Alpine Learning Group. Contact Jodi for more information or to RSVP: [email protected] or 201.784.1818.

November 22: ATTENTION ALL CUTTING-EDGE, EXTREME COOKS! Casting Call for SPIKE TV! Television network SPIKE will hold a casting call for Frankenfood, an upcoming series, at Chef Central, on Route 17 in Paramus, on Friday, November 22, from 10 a.m. to 4 p.m. If you’re interested in being cast on the show, bring at least one serving of your best extreme, innovative dish and a photo of yourself. You must also fill out an entry form before the casting call. For more details, send an email to [email protected]. Chef Central, 240 Route 17 North, Paramus.

November 22: Viva South Jersey. This gala, an evening of chance, music and food, will raise money for the Food Bank of South Jersey’s No Kid Hungry in South Jersey program, which provides food and nutrition services to needy children in elementary and middle school. It will also benefit their No Senior Hungry in South Jersey program, so that seniors no longer have to make the difficult choice between paying for medicine and paying food. This gala will take place from 6 to 11 p.m. at 1501 John Tipton Boulevard. in Pennsauken. Tickets are $150 for individuals and $250 for couples. Click here to purchase tickets.

November 22: New Jersey Craft Beer Dinner. With breweries like Carton and Kane already well-established and new ones like The Village Idiot and Spellbound soon to open, NJ beer drinkers have plenty to be excited about! High Street Grill is celebrating NJ beers on Friday, November 22 at 7 p.m. There will be a NJ Craft Beer tap takeover and four-course meal and beer pairing upstairs. Call 609- 265-9199 to book your spot today. Hosted by beer expert Gary Monterosso. 64 High Street, Mount Holly. Tickets are $50 per person.

November 22 – 24: Beaujolais Nouveau Weekend. Gather in the historic Renault Gourmet Restaurant for a wonderfully prepared three-course gourmet dinner featuring wine tastings and, of course, an exclusive tasting of the latest vintage of Beaujolais Nouveau. $32 per person. Spending the night? Renault is offering one night hotel packages starting at $209 (plus tax). To reserve your place in history at the Beaujolais Nouveau Weekend at Renault Winery Resort & Golf 72 Bremen Ave., Egg Harbor City, call 609-965-2111. Visit www.RenaultWinery.com for more information.

November 23: Westfield will be holding a special pre-Thanksgiving farmers market this Saturday, from 8:30 a.m. – 2 p.m. at the South Avenue train station (located at the corner of South and Summit Avenues). The farmers market will sell New Jersey produce, as well as baked goods, eggs and butter.

AND BEYOND:

November 26: Chakra Five-Course Wine Dinner featuring special guest speaker Sara Maule. This event begins at 6:30 p.m. and costs $78 per person. Call 201.556.1530 for Reservations. There is limited seating. W. 144 Route 4, Paramus, NJ 07652. www.chakrarestaurant.com.