Page 141 ⋆ Jersey Bites

Now Open – HAVEN Riverfront Restaurant & Bar

Veronique @ Food & Wine Chickie

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October 25, 2013

Now Open – HAVEN Riverfront Restaurant & Bar

Last week, I had the pleasure of being invited to the preview dinner of HAVEN Riverfront Restaurant & Bar on the waterfront in Edgewater prior to its October 9^th opening. Jerry Maher, partner in the new venture, showed us around the gorgeous new space with panoramic views of the sunset over Manhattan.

Executive Chef Peter Larsen’s menu is described as Modern American with Classic Roots. What that translates to for me – using modern techniques to create a menu focused on local, seasonal ingredients that’s approachable and flavorful. Chef Larsen, a graduate of the Royal Culinary Academy of Copenhagen, Denmark, has a star-studded resumé with positions of Executive Chef at The Goodwin and Artisanal in Manhattan and Chef at Town in Manhattan and Nobu Las Vegas.

During the preview dinner, our party enjoyed: Pan Seared Sea Scallops ($15) with Spanish chorizo, potato foam and salsa verde, Pretzel Crusted Calamari ($14) with mustard-scallion remoulade and spicy marinara, Braised Creekstone Farms Short Ribs ($30) with parsnip purée, chanterelles escabeche, crispy potato and horseradish sauce, Miso Glazed Chilean Sea Bass ($33) with edamame purée, pearl onions, honshimeji mushrooms and yuzu emulsion, Seafood Risotto ($31) made with riso venere, lobster, sea scallops, shrimps, sea beans, sweet corn and mascarpone and the Spice Crusted Filet Mignon ($33) with potato gratin, baby carrot-turnip-pearl onion ragout and Bordelaise sauce. The scallop and spicy Chorizo combination was simple a delicious. The pretzel crust on the calamari was a nice twist from the more typical coating and the remoulade packed a punch. The short ribs were fork tender and deeply-flavored. Chef Larsen’s Nobu influence was reflected in the miso sea bass, a signature dish of the Japanese restaurant. The seafood risotto is likely the dish I enjoyed most at the preview dinner. The black rice contrasted beautifully with the rich broth and perfectly-cooked seafood – a must-try. The filet mignon will satisfy meat lovers looking for a classic, familiar dish.

The dessert that stands out among a solid offering was the Meyer Lemon Panna Cotta ($9) with marinated blueberries and white chocolate sorbet. I just love the lemon and blueberry combination. The Chocolate Croissant Bread Pudding ($9) with vanilla sabayon and Kentucky bourbon sauce and the Salted Caramel Ice Cream Sundae ($9) with malt foam, chocolate granola, peanuts and butterscotch were also good options.

The wine, beer and cocktails selection is creative with craft beers, interesting drinks and a wine list with many affordable options and big name stand-outs.

Jerry Maher and partner Kerri-Ann Sweeten have made a success of their other restaurant, Hoboken waterfront landmark 3Forty Grill, and are in a favorable position to make HAVEN the restaurant that revitalizes the Edgewater riverfront dining experience.

Restaurant Hours:

Mon – Wed 5pm – 10pm, Thurs 5pm – 10:30pm, Fri 5pm – 11pm

Sat (Brunch) 11am – 3pm, Sat (Dinner) 5pm – 11pm

Sun (Brunch) 11am – 3pm, Sun (Dinner) 5pm – 10pm

2 Main Street, Edgewater, NJ 07020. 201-943-1900. Until Google figures out there’s a hot new development in Edgewater where HAVEN is located, do yourself a favor and use 45 River Road, Edgewater as your GPS address.

Cheers,

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. 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.

Foodie Things to Do This Weekend and Beyond

Events

Sabrina Szteinbaum

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October 24, 2013

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THIS WEEKEND:

Sunday, October 20 – Friday, October 25. SJ Hot Chefs Presents Fall Harvest Week South Jersey chefs will showcase seasonal fall ingredients like ripe Macintosh apples, fresh garden kale, butternut squash and delectable sweet potatoes in memorable four-course menus priced from $25 -$35.
Hosted by the South Jersey Independent Restaurant Association, known as the SJ HOT Chefs, Fall Harvest Week invites the community to savor the bounty of local farmers and fishermen. 40 participating restaurants will offer specially created farm-to-table-inspired menus featuring seasonal offerings from local farms and seafood from Barnegat Bay.
For a list of participating restaurants or more information on Fall Harvest Week or SJ Hot Chefs, please visit www.SJHOTchefs.com.

October 24th: An Evening of Hot Chili & Cool Brew at the Newark Museum Taste the finest local, domestic and international beers from more than 25 breweries and sample 12 varieties of meat and vegetarian chili, along with other delicious treats. For a donation of $125 (Pint Level Individual Sponsorship) or $50 for a general admission (all but $15 of each ticket is tax deductible), guests can sample unlimited beers and chili, hot dogs, cornbread and desserts. Participants will have exclusive access to the historic Ballantine House – once home of the famed beer and ale brewing family – and the exhibition Ming to Modern: Elevating the Everyday in Chinese Art. Tickets (restricted to purchasers 21 and older) may be purchased by calling (973) 596-6559; visiting newarkmuseum.org

Thursday, October 24th – Saturday, October 26th Come to Dubh Linn Square’s Halloween Weekend Frightfest, and enjoy Walking Dead-themed karaoke, a costume contest and a pumpkin pie eating contest! Saturday night will include a 70s themed monster dance party! This event begins at 9 p.m. on all day at 167 U.S. 130 in Bordentown Township.

October 26th: Fall Foodtruck Festival at Raceway Park. Monster trucks, drag races, BMX exhibitions, classic cars, boulder climbing, live entertainment, and of course FOOD TRUCKS in Englishtown, NJ! Event features 30 gourmet food trucks, live music, FREE monster truck rides, BMX Freestyle Stunt Show, Rock Crawl Exhibition – Fun for the whole family.

October 26th: Glassboro Craft Beer Festival. Enjoy an array of the best regional and national craft beers from 25 breweries, delicious food and life entertainment by Almost Fab! All attendees have access to food & merchandise vendors, live music, sponsor tables and more during the entire event. Doors open at 12:00 noon for the VIP program and the regular fest begins at 1:00 pm. All taps will close at 5:00 pm. Your ticket will be scanned at the entrance, where you will receive your tasting cup.

October 26th: Octoberfest with NJ Beers. Come to this “good old-fashioned beer garden” at the Atlantic Bottle Company, 648 N. Albany Ave. in Atlantic City from 12 p.m. to 2 a.m. There will be representatives from many of New Jersey’s great Breweries. Chef Kevin will be making homemade Bratwurst and Pierogis!

October 26th: Old Tyme Harvest Festival. Celebrate all things autumn and Halloween at Middle Township’s 14th Annual Olde Tyme Harvest Festival. The Middle Township Recreation Department will host the event to be held from 10:00 a.m. to 5:00 p.m. on Mechanic Street in Middle Township. Crafts, food vendors, hayrides,carnival rides, games and live music will top the bill.

October 27th: Oktoberfest at Trump Taj Mahal. Enjoy non-stop entertainment direct from Germany, Canada and the U.S.A. as well as shopping and authentic food from 12 p.m. to 6 p.m. in the Trump Taj Mahal Grand Ballroom, 1000 Boardwalk in Atlantic City.

October 27th: The Haddon Heights Farmers’ Market October Harvest Fest. Come to this local craft beer and wine garden at the Haddon Heights Farmer’s Market, Station and Atlantic Ave., Haddon Heights from 10 a.m. to 3 p.m. There will be live music, more vendors than ever before, wine pre-tasting and more! This fun-for-the-whole-family event is a great way to celebrate official last day of the Haddon Heights Farmers’ Market season.

AND BEYOND:

October 28th: Signature Chefs Auction Eagle Oaks Golf & Country Club, 20 Shore Oaks Drive, Farmingdale. Bring together top local chefs showcasing their culinary masterpieces, a generous sampling of fine wines and spirits, fabulous entertainment and a lively auction featuring one-of-a-kind packages, and you’ve got a perfect recipe for a Signature Chefs Auction. This event, which helps raise much needed revenue for the March of Dimes, pays tribute to the culinary excellence of local chefs and caterers in the Central Jersey area.

October 29th: Fall Pies Baking Class will teach you the secrets of baking and much much more. Chef Deb Barrett will guide you through several dough recipes that create the most heavenly pies. This demonstration takes place from 11 a.m. to 2 p.m. at 778 Morris Turnpike in Short Hills. Cost is $65 per person.

November 1st: Orale Mexican Kitchen Day of the Dead Costume Party: Enjoy this traditional Mexican costume party and contest on Friday, November 1st from 5 p.m. to 11 p.m. Enjoy DJ “Dancing Tony,” live music, face painting, drink specials and dancing. This party will take place at 341 Grove St. in Jersey City.

November 6th: Escape Montclair Snout-to-Tail Charity Dinner. Escape Chef Bryan Gregg is partnering with Robert Ubhaus, Chef Owner of Rob’s Bistro, and Chef Ben Del Coro of Fossil Farms to host jointly a five-course, Roaming Acres wine pairing dinner on Wednesday, November 6, 2013 at 7PM. The cost of the dinner will be $95 per person with 50% of the proceeds being donated to Carol G Simon Cancer Center of Morristown. Seating for this event is very limited, call (973) 744-0712 to reserve.

November 7: The Third Annual Long Branch Chef’s Challenge 6:00 PM at Ocean Place Resort and Spa. $75. per person. A portion of the proceeds will be donated to the Kay Guadagno Memorial Fund at Monmouth Medical Center. Our competing chefs will be judged by a professional panel and all attendees will have an opportunity to vote for the People’s Choice too!! Also there will be a Tabletop competition which will be judged by DesignNJ but you will have a chance to vote your People’s Choice!! For tickets call or email the Chamber office (732-222-0400 or [email protected]) (cash, checks and credit cards accepted).

November 18th: Jersey Bites Presents Forks & Corks to benefit the Algonquin Arts Theatre at the Mill, Spring Lake Heights from 6 to 9pm. This event will showcase deliciously diverse cuisine from the area’s most popular restaurants along with a cast of renowned wines and beers. $65 per person. Entertainment: The Paul Marino Band Dress: Business Attire Sponsorship Opportunities contact Teresa Staub Development Director, 732-528-4336or [email protected]

December 3rd: TAKE A WALK ON THE WILD SIDE Unleash your wild side in this game tasting on Tuesday, December 3^rd from 6:30 – 9:00. Held at newly opened Terre à Terre (www.terreaterre.biz) in Carlstadt, NJ. With a menu focused exclusively on locally grown and sustainable foods, Chef Todd Villani will prepare a multi-course 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/.

Recipes for Your Halloween Celebration

Deborah Smith, Executive Editor

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October 23, 2013

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What’s more fun than dressing up in uncomfortable makeup and costumes, and chowing down on food that looks like dead things? Nothing, as far as we’re concerned. For some really gross recipes check out our post from 2009 (the kitty litter cake really steals the show). This year, we’re leaning toward the delicious fall fare with a few graveyard twists here and there.

Graveyard Cake

Recipe from: http://www.myrecipes.com/recipe/graveyard-cake-10000001875461/

Sabrina Szteinbaum

Ingredients:

2 ¼ cups sifted flour

¾ tsp. baking soda

½ tsp. salt

½ cup unsweetened cocoa powder

⅓ cup boiling water

¾ cup milk

2 sticks plus 2 tbsp. unsalted butter

1 ½ cups sugar

3 eggs

2 tsp vanilla extract

½ box (9 oz.) box chocolate wafer cookies

1 (16 oz.) can chocolate frosting

1 tube black icing

1 (6 oz.) bag Pepperidge Farm Milano cookies

1 (7.25 oz.) bag Pepperidge Farm Chessmen cookies

Candy rocks if desired

Instructions/Assembly

1. Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.

2. Whisk flour, baking soda and salt. In a separate bowl, stir together cocoa and water, whisk in milk until smooth. Set aside.

3. Using an electric mixer, cream butter and sugar until fluffy. Scrape bowl. Beat in eggs and vanilla. Add flour and cocoa mixtures, alternating each 3 times, scraping bowl. (Batter may separate a bit).

4. Spread batter in prepared pan. Bake, rotating halfway through, until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in pan for 1 hour. Run a knife around the edge of the cake and turn out on platter.

4. Crush chocolate cookies in a plastic bag with a rolling pin or use a food processor. Cover top and sides of cake with chocolate frosting and sprinkle with cookie crumbs. Score top of cake into 12 equal rectangles.

5. Pipe “RIP” and other scary words on Milano cookies with black icing. Cut a slit in each square to insert a Milano or Chessman cookie for gravestones. Add candy rocks if desired.

Apple Cinnamon Sangria

by Amanda Waters

3 apples, cored and thinly sliced

3 cinnamon sticks

½ cup honey

½ bottle white wine

1 bottle hard apple cider

1 cup orange juice

1 pint gingerale

1. Put all ingredients, except orange juice and gingerale, in a large pitcher and stir with wooden spoon to mix well. Let sit in refrigerator preferably overnight or at least 3 hours.

2. Add in orange juice and gingerale when ready to serve. Garnish with a slice of apple on rim or cinnamon stick.

Wormy Weenie Sandwiches From Food Network Kitchens

Our friends at the Food Network have cooked up this great recipe for Wormy Weenie Sandwiches. They would make a fun, easy to whip up treat after your candy collectors have made their neighborhood rounds!

Beth Christian, Burlington County

Wormy Weenie Sandwiches

Prep Time:15 min

Inactive Prep Time: — Cook Time:25 min

Level: Easy

Serves: 6 sandwiches

Kids will love the “yuck” factor of eating worms, but everyone will appreciate that these dressed-down versions of sausage and peppers are also quite yummy.

Ingredients

6 strips bacon, chopped

One 14-ounce package foot-long hotdogs (8 hotdogs), each cut into 6 strips lengthwise

3 medium red and/or yellow bell peppers, cut into 1/4-inch-wide slices (about 3 cups)

1 large red onion, halved and cut into 1/4-inch-wide slices (about 3 cups)

2 cloves garlic, chopped

1/2 cup barbecue sauce

1/4 cup chicken broth

1/4 cup packed dark brown sugar

1 tablespoon yellow mustard

1 tablespoon hot pepper sauce

6 hoagie rolls, split

12 slices provolone (about 6 ounces)

Directions

Cook the bacon in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain.

Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, until curled and golden, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler.

Cook the peppers and onions in the same skillet, stirring frequently, until soft, 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook, stirring frequently, until the sauce begins to thicken, about 1 minute. Add the hot dogs and continue to cook, stirring, until coated, about 1 minute. Remove from the heat.

Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon.

Pasta with Creamy Pumpkin Sauce

Hillary Irwin simplybeautifulmom.com

1 tsp olive oil
1 medium shallot, minced
3 medium cloves garlic, minced
2 sprigs sage leaves, chopped
1 cup pumpkin puree
3/4 cup low-sodium chicken broth (or vegetable broth)
1/2 cup low-fat milk
Kosher salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
2 cups cooked whole grain pasta (About 1 cup uncooked)

Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper. Add in the cooked pasta and toss to coat. Mix in 2 tablespoons of Parmesan and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

Pumped-Up Pumpkin Cookies by Kerry Brown

The semi-sweet and versatile flavor of pumpkin is always a welcome guest at the table in the Fall and Winter party season. But let’s be honest, it’s not usually a trend-setter. In this cookie, the mainstay ingredient is not only enhanced by the classic spices of cinnamon, nutmeg and ginger but walks the runway in unique style with the addition of carefully chosen accessories: oatmeal, dark chocolate, raisins and walnuts. Definitely pumped-up with flavor to wake-up your taste buds. Paired with a Pumpkin Martini? Downright cutting edge!

Ingredients:
1 cup Sugar
1/4 cup Brown Sugar
1 1/2 cups Flour (I used a combination of white and whole wheat
1 /2 teaspoon Baking Soda
1/4 teaspoons Nutmeg (try fresh grated )
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Salt
1/2 cup Butter (softened slightly)

1 cup Canned Pumpkin
1 Egg (beaten)
1 teaspoon Vanilla Extract
1 3/4 cups Rolled Oats
1/2 cup Raisins
1/2 cup Chopped Walnuts
1/2 cup Chocolate Chips or Chopped Semi-Sweet Chocolate

Directions:
Preheat oven to 375 degrees
In a mixing bowl, stir together flour, sugars, baking soda, cinnamon, nutmeg, ginger and salt
Add butter to dry ingredients
(I cut it in with a pastry blender but a fork will work. Stir until mixture is crumbly.)
Stir in the beaten egg and vanilla, pumpkin, oats, raisins, walnuts and chocolate
Drop teaspoonfuls of dough onto an un-greased cookie sheet
Bake fifteen minutes or until done

*Editors Note*
This makes a tender and moist cookie. I baked one tray of cookies a second time in a 425 degree oven for about 10 minutes. The result was a crispier cookie with a chewy center. Both versions are delicious! Makes about 5 dozen.

Blue Plate Wins Nature’s Plate Award in New Jersey

Restaurant News

Deborah Smith, Executive Editor

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October 23, 2013

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Blue Plate Wins Nature’s Plate Award in New Jersey

The Nature Conservancy launched a contest in September asking foodies in New Jersey and across the country to nominate their favorite green restaurants for Nature’s Plate, a second annual people’s choice contest to find consumers’ top green restaurants in each location. Since October 1, voters have been submitting their choice for which sustainable, organic or farm-to-table restaurant would take home the 2013 Award, and today the winner was announced:

The winner in New Jersey is Blue Plate of Mullica Hill

Blue Plate describes their eatery as: A casual restaurant that works closely with the farms within a 20 minute drive. We promote the purchase and supporting local farmers and food artisans, and we teach the enjoyment of eating produce that is just hours out of the ground.

“Blue Plate’s focus on local, seasonal and sustainable food is good for people, for New Jersey and for the planet. We are proud to honor them with the Nature’s Plate award for 2013,” says Barbara Brummer, New Jersey State Director for The Nature Conservancy. You can congratulate them on their Facebook page.

The Nature Conservancy understands that conservation must be economically and environmentally viable for business, consumers and nature in order to work and last. We’ve helped change the way food producers do business through collaboration and innovative solutions that treat the land and water as assets to protect.

In New Jersey, The Nature Conservancy is working with farmers on sustainability projects including implementing eco-friendly drip irrigation methods and planting wild pollinator habitat to help bees and increase crop yields, and with partners in the Delaware River and Bay to protect, restore and maintain functioning ecosystems that many fish rely upon.

While this contest focused on restaurants, it’s only the start of a conversation about food, conservation and The Nature Conservancy’s work with farmers and fisherman. Learn more about our work in New Jersey and about what makes a restaurant green at nature.org/naturesplateNJ, and be sure to check in next year for the 2014 Nature’s Plate Award Contest. The Nature Conservancy does not endorse, recommend, or certify any restaurant as being green or sustainable.

Join Us at Forks & Corks for the Algonquin Theater

Events

Deborah Smith, Executive Editor

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October 22, 2013

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Join Us at Forks & Corks for the Algonquin Theater

Save the date for Forks & Corks to benefit the Algonquin Arts Theater in Manasquan on November 18th at The Mill in Spring Lake. We are thrilled to be sponsoring the event and want to share some more information about the amazing area chefs who will be participating during this 3 hour event. You can read our first story on this which features more chefs and beveridges here. Tickets are available by calling the box office at 732-528-9211 or at algonquinarts.org.

Langosta Lounge: Self-taught chef and businesswoman Marilyn Schlossbach has enjoyed a successful 29-year career as a restaurateur. Inspired by her world travels, Marilyn’s culturally infused cuisine offers a distinct dining experience that is matched only by the eclectic atmosphere in her New Jersey restaurants – Langosta Lounge, Labrador Lounge, Pop’s Garage, and Dauphin Grille. These vacation-inspired dining locales have earned a strong following among longtime residents of the Jersey Shore as well as the myriad travelers that congregate on New Jersey’s beaches each summer. Langosta Lounge will be serving baby kale faro and roasted beet salad with Australian feta to happy Forks & Corks guests.

Woodchuck’s BBQ: Chef Steve Cassidy was raised in Point Pleasant Beach with his grandparents. As a small child he developed a great appreciation for preparing food while in the kitchen with his grandmother. Throughout high school and college, Steve worked in the restaurant industry. In over twenty years Steve has held positions from prep cook to General manager in all types of restaurants from Fast Food to Fine Dining and full service catering. Steve has worked with so many great local Chef’s over the years who have influenced his cuisine and added to his evolution as a Chef. In 2001, Chef Steve became the Executive Chef of Jenkinson’s Pavilion Restaurant where he served up award winning seafood dishes and creative blackboard specials. After pursuing other interests for a couple of years, Chef Steve is more than happy to have Woodchucks BBQ up and running strong. “It is an honor to be a Chef. I get bored very quickly, so I am constantly trying new recipes and fun presentations with food. I believe people want to be WOWED during their dining experience and I must be ready for them! I love preparing great food and my customers at Woodchucks BBQ can definitely taste the passion that goes into every dish.” Woodchuck’s will be serving their delicious Shredded Pork Sliders and Brisket Sliders that night.

Taka Restaurant: A major part of Asbury Park’s vibrant restaurant scene, Taka has been serving owner Takahiro’s Hirai’s own brand of Japanese fusion cuisine for almost 9 years. Taka, a native of Fukuoka, Japan, is the gregarious personality that attracts lovers of raw and cooked fish. He came to Los Angeles in his early 20s and worked at a succession of sushi bars around the country — one of which, in Miami, happened to be a favorite of Bill Kessler and David Martocci, partners in a catering business in Long Branch. Taken with Mr. Hirai’s cooking and his personality, they installed him as their new venture’s chef and namesake.

Brandl: When you ask Chris Brandl, chef and owner of Brandl, how long he has been in the restaurant industry, you would be surprised to learn it’s been 23 of his youthful-looking 35 years. Brandl, who virtually grew up in a restaurant, started out as a dishwasher in his early youth for the Farmingdale House, when Chef Toni Froio ruled the roost. It was there at the bright young age of 12 where he envisioned what his goals were: to own a fine dining establishment where he could provide professional service and extraordinary fare. Chef Brandl has succeeded in doing both. Brandl will be serving Forks & Corks guest their 24 Hour Sous vide Bacon with Apple & Gorgonzola

Doolan’s Shore Club in Spring Lake is known for its great steaks and fresh seafood. Stunning newly appointed ballrooms combined with excellent service and world class cuisine makes them a premier spot for Jersey Shore weddings, special occasions or corporate events. They will be serving their Sliced Filet Mignon with Bordelaise or Au Poivre Sauce over a garlic crostini.

Click here for a full list of participating restaurants and to get your tickets!! We will see you there.

Raceway Park Food Truck Festival & Giveaway

Deborah Smith, Executive Editor

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October 20, 2013

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Sponsored Story

30+ Trucks to Provide Plenty of Good Eats and we’re giving away 5 Family 4 Packs of Tickets plus $50 in Truck Bucks including gift certificates from one of these trucks. El Lechon de Negron, Empanada Guy, Igloo Ice Cream Truck, Jersey Johnny’s Grill, On the Menu, Surf & Turf Truck LLC, and The Outslider. Read on….

On October 26th, Old Bridge Township’s Raceway Park, renowned throughout the entire world since 1965 for conducting the finest in 330-mile-per-hour championship NHRA-sanctioned drag racing, will be switching gears. Instead of dragsters and funny cars racing side by side down the famous Raceway Park quarter mile drag strip, the action will be in the huge pit area, where more than thirty of the tri-state region’s tastiest gourmet food trucks will caravan to compete for top honors and participate in the first annual Raceway Park Fall Food Truck Spectacular.

Along with providing visitors with a taste-tempting array of delicious eats and gourmet treats, the Raceway Park Fall Food Truck Spectacular will feature unique family event activities that could only happen at Raceway Park. Kids will love the free full-size Monster Truck rides all day, while the Hell On Wheels Freestyle BMX Stunt Show and Rock Crawl Exhibitions will deliver thrilling viewing throughout the morning and afternoon. Truck enthusiasts will revel in XDP’s Diesel Pickup Nationals, with quarter mile drag racing and truck show, Smokey Burnout contests, trophies, vendors and exhibits.

Jersey’s most talked about country band , “After the Reign,” recent winners of the state-sponsored contest for Hurricane Sandy anthem, will be headlining the live music during the day, with three other country bands providing tunes for visitors to move their feet to while enjoying delicious foods and a classic car show on site. Guests are encouraged to bring non-perishable food for the food drive.

Michael Napp, Raceway Park track President and owner, is a Jersey Shore Food Truck enthusiast who has been eagerly preparing for this Fall Food Truck Spectacular at Raceway Park. “Our goal is to provide a family-fun event that gives food truck lovers more then they expect to get at any other food truck special event in New Jersey. We want to be the biggest food truck event in the state,” Napp said.

“This is a great opportunity to try a wide range of ethnic and gourmet foods, all in one place,” says Patti Baxter of Spark Market Solutions, organizer of Jersey Shore Food Truck events. “we’ll have everything from ethnic specialties like Cajun specialties, empanadas , hibachi and Italian dishes, gourmet sliders, sandwiches and lobster rolls, and unique and amazing comfort foods like fried cheese curds, mac and cheese, and Philly cheesesteaks – not to mention an amazing selection of ice creams and desserts!” All attending food lovers 18 and over will have a chance to vote for their favorite truck for the People’s Choice Grand Prize trophy, earning themselves a chance to win a giant screen TV, courtesy of Raceway Park.

Don’t miss this fun-filled event; jam packed with thrills and excitement for the entire family. Tickets, available at the gate, are $10 for adults and $5 for kids 6 to 12, with plenty of unlimited free parking. Kids 5 and under are free. Old Bridge Township Raceway Park is located at 230 Pension Road in Englishtown New Jersey. www.racewaypark.com Facebook.com/RacewayPark (732)-446-7800.

Enter to Win a Family 4 Pack of General Admission Tickets and $50 in Food Truck Bucks! Click Here.

Trucks Participating:

Ahh! la Cart

Andy’s Italian Ices & Espresso Bar

Angelotti’s

Aphrodite’s Kitchen

Aroy-D, The Thai Elephant

Bacon on Wheels

The Cow and The Curd

Cupcake Carnivale

El Lechon de Negron

Empanada Guy

Fork In The Road

Four Boys Ice Cream

Freezy Freeze

The French Quarter

Hibachi Heaven

Igloo Ice Cream Truck

Jersey Johnny’s Grill

Kona Ice

Max’s Hot Dogs

Mexi-Flip Taco Truck

The Morris Truck

Nina’s Waffles & Ice Cream

Oink and Moo BBQ

On the Menu

The Outslider

Pizza Vita

Red Hook Lobster Pound

Surf & Turf Truck LLC

Tony’s Italian Sausage

Waffle de Lys

Zinna’s Mobile Bistro

Enter to Win a Family 4 Pack of General Admission Tickets and $50 in Food Truck Bucks! Click Here.

Seasonal Signature Pies at SLICE

Linda Arceo

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October 18, 2013

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Just in time for National Pizza Month, SLICE in Washington Township debuts seasonal signature pies for the month of October. Owners Jason and Marlo Dilks clearly have a love for pizza and it shows in their unique flavor combinations and timely specials. Celebrating the finest flavors and ingredients of the season, SLICE is pushing the boundaries of pizza by adding two fantastic pizzas to their already robust menu of Trenton-style pies for the month of October, with more specials to follow in November.

For October, Washington Township’s SLICE customers can experience two new pizzas, offered only for a limited time. The first, Chicken Caesar Pizza (available in two sizes, $15,99 and $20.99) takes the classic salad flavorings and presents them in a mouth watering pizza. The Chicken Caesar Pizza features mozzarella with chicken topped with romaine lettuce, Caesar dressing and parmigiana regiano when it comes fresh out of the oven. The second seasonal pizza is The Granny Pizza ($16.99 / $22.99) and features sliced granny smith apples baked with Gorgonzola cheese and cranberries and topped with candied walnuts.

In addition to the monthly seasonal signature pies, SLICE will also offer a Sausage and Peppers Pizza during the entire Fall season. The Sausage and Peppers Pizza was originally released in August and quickly became one of SLICE’s most popular items. The Sausage and Peppers Pizza includes olive oil, topped with mozzarella, provolone, Maglio’s sausage, caramelized onions, red peppers and long hot peppers. (picture of sausage and peppers pizza included in the link below). Of the two pizzas we tasted at SLICE, I enjoyed The Granny the best while my husband was more partial to the Sausage and Peppers Pizza.

SLICE Washington Township’s dough is made fresh every day. It is hand tossed first with the quality cheese, then baked with their homemade, hand crushed San Marzano tomato sauce. Vegetables are fresh and are purchased and chopped daily. Olives are pitted in house and pepperoni is even hand cut. Pies are finished using extra virgin olive oil and baked on hot stones. The outcome is a thin, lightly topped, fragrant pie which is unlike the traditional pizzas offered in Washington Township. From the Margherita Pizza with its fresh mozzarella and basil leaves to the Italiana with prosciutto di parma, gorgonzola cheese and arugula there is a taste of Italy in every bite.

In addition to pizza, SliCE offers a full line of fresh made salads and other specialties, including double-cooked chicken wings, homemade donuts, Stromboli, calzones and more. During the entire fall season, SliCE will also offer a new Green Goddess Gluten-Free Pizza and a Fall Beet Salad. In November, new pies will include the Pear and Goat Cheese and Truffled Egg.

SLICE Washington Township is BYOB and offers pick-up, delivery and dine-in. Dine-in options include a full dining room that can host birthday parties, charity events and large family gatherings and a walk-up counter where diners can pull up a stool and have an eye-level view of the pizzas available by the slice (picture of dining room and counter of pizzas included.)

After tasting The Granny and The Sausage and Peppers Pizza, we can’t wait to get a “slice” of the November specials.

SLICE Washington Township is located at 137 Egg Harbor Road, Washington Township. For more information about SliCE or to place an order, call 856-302-5099. Visit www.slicepa.com, follow @slicepa on Twitter and like “SliCE” on Facebook.

Linda Arceo loves everything Jersey, including the food. A lifetime Jersey girl, Linda has a special affinity for the Garden State including its many community supported agriculture (CSA) programs, farmers markets and local fares. Linda has BA in Psychology and an MA in Writing and uses her writing skills daily as a grant writer. Linda is the voice behind the blog, Giggles, Gobbles and Gulps which she describes as a quirky little blog about all things important – food, drink and a dash of life. Linda won the 2012 Woman’s Day Magazine National Chili Cook-Off (Best Beef Chili category) and is a connoisseur of craft beers. Linda regularly posts about beer on her blog as part of her weekly Malt Monday series. Linda is married, has two sons and two Yorkshire Terriers. When not thinking about food (or beer), Linda enjoys traveling, music, going to the beach and shopping for shoes. Follow Linda on Twitter @GigGobGulp or find her on Facebook at facebook.com/gigglesgobblesandgulps

Foodie Things to Do This Weekend and Beyond

Events

Sabrina Szteinbaum

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October 17, 2013

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THIS WEEKEND:

October 19th “Halloween in Disguise” (ages 5 – 9 w/ adult) is fun for any Halloween-loving child who wants to have to some fun baking the “Ultimate Rage Bar,” (brownie with bits of biscuit, marshmallow, chocolate, graham cracker) and other delicious treats! This event is from 10 a.m. to 12 p.m. at 778 Morris Turnpike in Short Hills. Cost is $50 per parent/child pair.

October 19th & 20th: Beer Challenge at the Last Fling Pumpkin Sling After all that slingin’, you’re likely to be hungry and thirsty. Here’s the perfect event to whet your whistle and your appetite for danger .

October 19th & 20th: Chatsworth Cranberry Festival. The Cranberry Festival is a celebration of New Jersey’s cranberry harvest, the 3rd largest in the United States, and offers a tribute to the Pine Barrens & Local Culture. The main attraction is the diverse showing of many artists & craftsmen, some of which will also be demonstrating their crafts as well as displaying them for sale. Admission to the festival is FREE.

AND BEYOND:

Sunday, October 20 – Friday, October 25. SJ Hot Chefs Presents Fall Harvest Week South Jersey chefs will showcase seasonal fall ingredients like ripe Macintosh apples, fresh garden kale, butternut squash and delectable sweet potatoes in memorable four-course menus priced from $25 -$35.
Hosted by the South Jersey Independent Restaurant Association, known as the SJ HOT Chefs, Fall Harvest Week invites the community to savor the bounty of local farmers and fishermen. 40 participating restaurants will offer specially created farm-to-table-inspired menus featuring seasonal offerings from local farms and seafood from Barnegat Bay.
For a list of participating restaurants or more information on Fall Harvest Week or SJ Hot Chefs, please visit www.SJHOTchefs.com.

October 24th: An Evening of Hot Chili & Cool Brew at the Newark Museum Taste the finest local, domestic and international beers from more than 25 breweries and sample 12 varieties of meat and vegetarian chili, along with other delicious treats. For a donation of $125 (Pint Level Individual Sponsorship) or $50 for a general admission (all but $15 of each ticket is tax deductible), guests can sample unlimited beers and chili, hot dogs, cornbread and desserts. Participants will have exclusive access to the historic Ballantine House – once home of the famed beer and ale brewing family – and the exhibition Ming to Modern: Elevating the Everyday in Chinese Art. Tickets (restricted to purchasers 21 and older) may be purchased by calling (973) 596-6559; visiting newarkmuseum.org

October 26th: Fall Foodtruck Festival at Raceway Park. Monster trucks, drag races, BMX exhibitions, classic cars, boulder climbing, live entertainment, and of course FOOD TRUCKS in Englishtown, NJ! Event features 30 gourmet food trucks, live music, FREE monster truck rides, BMX Freestyle Stunt Show, Rock Crawl Exhibition – Fun for the whole family

October 28th: Signature Chefs Auction Eagle Oaks Golf & Country Club, 20 Shore Oaks Drive, Farmingdale. Bring together top local chefs showcasing their culinary masterpieces, a generous sampling of fine wines and spirits, fabulous entertainment and a lively auction featuring one-of-a-kind packages, and you’ve got a perfect recipe for a Signature Chefs Auction. This event, which helps raise much needed revenue for the March of Dimes, pays tribute to the culinary excellence of local chefs and caterers in the Central Jersey area.

October 29th Fall Pies Baking Class will teach you the secrets of baking and much much more. Chef Deb Barrett will guide you through several dough recipes that create the most heavenly pies. This demonstration takes place from 11 a.m. to 2 p.m. at 778 Morris Turnpike in Short Hills. Cost is $65 per person.

November 7: The Third Annual Long Branch Chef’s Challenge 6:00 PM at Ocean Place Resort and Spa. $75. per person. A portion of the proceeds will be donated to the Kay Guadagno Memorial Fund at Monmouth Medical Center. Our competing chefs will be judged by a professional panel and all attendees will have an opportunity to vote for the People’s Choice too!! Also there will be a Tabletop competition which will be judged by DesignNJ but you will have a chance to vote your People’s Choice!! For tickets call or email the Chamber office (732-222-0400 or [email protected]) (cash, checks and credit cards accepted).

November 18th: Jersey Bites Presents Forks & Corks to benefit the Algonquin Arts Theatre at the Mill, Spring Lake Heights from 6 to 9pm. This event will showcase deliciously diverse cuisine from the area’s most popular restaurants along with a cast of renowned wines and beers. $65 per person. Entertainment: The Paul Marino Band Dress: Business Attire Sponsorship Opportunities contact Teresa Staub Development Director, 732-528-4336or [email protected]

Turnpike? Fuggedaboutit. Try a North Jersey Wine Trail

Deborah Smith, Executive Editor

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October 16, 2013

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Turnpike? Fuggedaboutit. Try a North Jersey Wine Trail

Sponsored Post

New Jersey’s Skylands Region is known for its captivating landscapes, tranquility, natural beauty and lack of “exits.” Sprinkled with nearly a dozen vineyards, the area is also making its mark as a delightful destination for a diversity of wineries. So no matter in which direction you travel, you’re sure to discover something to please your palate. And there is no better time than autumn to get lost in the rolling hills of northern New Jersey and enjoy the fall foliage.

Dubbed the Vintage North Jersey Wine Trail, the 88 miles from the extreme northern, rugged terrain of Sussex, to the rolling hills of Hunterdon and Mercer Counties, which boast world-class grapevines, there is plenty of flavor to savor. And, as you meander along the trails, your appreciation for the Garden State will surely grow.

Where else can you go and be serenaded by the fall breeze while taking in natural landscapes and picturesque mountains dotted by farms, and yes wineries? To taste it is to love it!

As an added bonus, those who visit all of the participating wineries before December 31, 2013 will qualify for a chance to win a free hot air balloon ride and lodging package. The winner will enjoy an afternoon floating over the sprawling majesty of western New Jersey before indulging the senses at one of our famed country bed and breakfast inns.

Here’s what you’ll experience as you sip, relax and let the stresses of the day melt away:

SUSSEX COUNTY

These vineyards specialize in an artful variety of hybrid grapes, such as Frontenac, Seyval and Marquette, along with select vinifera grapes and native American Grapes such as Concord.

Ventimiglia Vineyard: 101 Layton Road, Wantage

www.ventivines.com

This 50-acre venue welcomes visitors to enjoy the farm and the winemaking experience. Their focus is to blend traditional European winemaking from the Old world to the Sussex County farm.

Westfall Winery: 141 Clove Road, Montague

www.westfallwinery.com

This 300-plus acres farm is home to scores of fine red, white and Jersey fruit wines. The specialty wine recipes Spanish Passion (Sangria), Cranberry Wine and Peach Chardonnay are local favorites.

Cava Winery & Vineyard: 3619 New Jersey 94, Hamburg

www.cavawinery.com

This winery, whose name means “mine,” calls on its Italian heritage when making wines and offers a bistro-style menu of tapas, salads, pizzas and paninis as a “tour at every table.”

WARREN COUNTY

These wineries are located in an area federally-designated as perfect for growing wine grapes – Warren Hills American Viticulture Area. Here, well-drained limestone soils are perfect for growing both French-American hybrids, such as Leon Millot and French vinifera, such as Cabernet Sauvignon.

Four Sisters: 783 County Road 519, Belvidere

www.foursisterswinery.com

This 250-acre farm is committed to offering quality wines among the rolling fields. Throughout the year, it offers grape-stomping parties and murder mystery dinners. Try their “Sadie’s Apple” made from their farm’s apples.

Brook Hollow: 594 State Highway 94, Columbia

www.brookhollowwinery.com

Nestled in the heart of the scenic Delaware Water Gap, this winery prides itself on creating dry, complex varietals. In addition a fan favorite is their Cranberry Wine, made from 100 percent fresh New Jersey cranberries.

Villa Milagro Vineyards: 33 Riegelsville Warren Glen Road, Finesville

www.villamilagrovineyards.com

Located on the cliffs overlooking the Delaware and Musconetcong Rivers, you can view four counties and two states on a clear day while sampling unique blends of Bordeaux style wines, such as their Incendio and Casi Dulce. Bring a lunch to relax on the porch and drink in the views.

HUNTERDON COUNTY

Traveling southward into Hunterdon County, the foothills of the Piedmont meet the northernmost reaches of the coastal plain, affording a rich diversity of soil profiles and microclimates, providing for fertile grounds where many varieties of grape thrive.

Beneduce Vineyards: 1 Jeremiah Lane, Pittstown

www.beneducevineyards.com

One of the Garden State’s newest wineries, this venue focuses on offering a large selection of high quality, dry wines. Take an antique tractor-pulled tour of their 10 acre estate vineyard, or cozy up by their outdoor bonfire and sip a glass of wine while you watch the sun set over Hunterdon’s hills.

Old York Cellars Winery & Vineyard: 80 Old York Road, Ringoes

www.oldyorkcellars.com

This venue features estate buildings that double as cellars that play host to various events. As part of its recently launched “What Exit” program, buyers can customize what their label says and provide $1 from each bottle to support the Hurricane Sandy New Jersey Relief Fund.

Unionville Vineyards: 9 Rocktown Road, Ringoes

www.unionvillevineyards.com

Unionville makes wines from five estate vineyards, each having unique soils, slopes and microclimates. The pinnacle of their operation is the Single Vineyard Series, a collection of wines which showcases the different terroirs of the three counties their estate plantings cover. Unionville has won back-to-back Governor’s Cup awards; Best Overall in ’12 and Best Dessert in ’13.

MERCER COUNTY

Terhune Orchards Vineyard & Winery: 330 Cold Soil Road, Princeton

www.terhuneorchards.com

It’s not just about grape growing on this 200-acre orchard. Terhune has grown various vegetables and fruits, including apples and peaches, since 1975. Their wine “Just Peachy” won the Governors Cup Gold Award earlier this year

In addition to wine tasting, there’s plenty to do as the region offers distinct shopping and terrific eateries along the way. For example, you can shop for antiques or partake in historic river town explorations in Belvidere and Phillipsburg. Or experience high fashion in Frenchtown or Lambertville.

Not a shopper, spend some time at one of the state’s best-kept secrets — Ken Lockwood Gorge in High Bridge. It’s dubbed one of the “most picturesque,” places in New Jersey.

Whatever your desire, be sure to set aside time this fall for a leisurely drive through the North Jersey Wine Trail countryside. Sip a glass of vino and enjoy the view. No exits, no noise. Just tranquil countryside and delicious wines. It’s all about the experience! Come enjoy!

The North Jersey Wine Trail is supported in part by a grant from New Jersey Department of State, Division of Travel and Tourism (VisitNJ.org). For more information on each winery, please visit www.vintagenorthjersey.com.

Chefs Pitch in for a Worthy Cause at Progressive Dinner

Events

Kerry Brown

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October 16, 2013

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Fourteen area chefs will donate their time and talents at Twin Oaks Community Services’ 9th Annual Progressive Dinner featuring cuisine prepared and served in the homes of Moorestown residents. The event will take place on Friday, October 18.

Patrons will meet for cocktails and hors d’oeuvres at the home of Congressman Jon Runyan before heading off to one of the host homes for a gourmet dinner prepared by a professional culinary artist. The entire group gathers again after dinner for a dessert reception.

Participating chefs include well-known James Beard Award winners Marc Vetri and ‘Iron Chef’ Jose Garces. Both will soon open restaurants at the Moorestown Mall. A statement from Twin Oaks said, “The new restaurants will raise the bar for culinary experiences in the area and the Moorestown Progressive Dinner is the perfect setting to demonstrate their culinary expertise.” The Vetri restaurant, Osteria, is set to open before the end of this year. Garces’ Distrito will open in 2014.

The lineup of participating professionals also

Chef Brad Spence of Amis Trattoria will participate in the Twin Oaks Progressive Dinner on October 18. (Shown here with news anchor Rick Williams and his wife, Jocelyn, at the event in 2012.) — Chef Brad Spence of Amis Trattoria will participate in the Twin Oaks Progressive Dinner in Moorestown on October 18. (Shown here with news anchor Rick Williams and his wife, Jocelyn, at the event in 2012.) Photo: Bob Laramie

includes: Chef Tanya Barbarics, I Love This Food! Personal Chef Service; Executive Chef Markese Beverly, The Chop House; Chef Adam DeLosso, Garces Catering; Chef Michael Ferguson, Caffe Aldo Lamberti; Chef Todd Fuller, Farm & Fisherman Tavern & Market; Chef Michael Georgetti, Georgetti’s Pasta & Sauce Market; Executive Chef Jonathan Jernigan, Cathedral Kitchen; Chef Sofia Karakasidou, Kuzina by Sofia; Executive Chef Kevin Kramer, Capital Grille; Executive Chef Nunzio Patruno, Nunzio’s Ristorante Rustico; Chef Peter Severino, Severino Pasta Company; Executive Chef Brandon Smith, Fleming’s Prime Steakhouse & Wine Bar; Executive Chef Brad Spence, Amis Trattoria; and Executive Chef Ray Spinelli, Sensational Host Caterers, Inc.

Tickets are $200.00 per person. Proceeds will help fill two food pantries and also fund services for adults and children with developmental disabilities. About 200 people are expected to take part in the progressive dinner.

“The progressive dinner is a wonderful way to bring the community together to raise money for a great cause,” said Pamela Collins, Chief Development Officer for Twin Oaks. “We are very thankful to the hosts who are opening up their homes and their hearts; as well as for the chefs who are donating their time and energy to help make the event a success.”

According to Collins, The Progressive Dinner has raised more than five hundred thousand dollars for Twin Oaks through the years. Tickets for the event, as well as a list of host homes, are available on the Twin Oaks website, www.twinoaks.org.

Twin Oaks Community Services, located in Mt. Holly, provides more than 100 behavioral health programs and behavioral health services to vulnerable children, adults and families throughout New Jersey. For information about tickets, sponsorships or chef opportunities, please visit the website or call the Development Office at (609) 267-5928.

Join Us at Iron Shaker: The Finals

Deborah Smith, Executive Editor

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October 15, 2013

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Join us at the upcoming Iron Shaker Finals on October 17^th at Park East in Hazlet where the winners of the North and South playoffs come together for an epic mixology challenge to find NJ’s craftiest bartender! And you’re invited!

Guests can sample creative cocktails, meet special guests, enjoy appetizers & vote for the best bartender. Your judges for the evening will be Deborah Smith, Executive Editor of jerseybites.com, Melody Kettle owner of Hot from the Kettle, and Chef Dominick Rizzo, Executive Chef of R3 Ventures Restaurant Group.

North Jersey Finalists: Matt Brown from The Pig & Prince in Montclair, John Jansma from Restaurant Serenade in Chatham, Katherine Urbano & Jennifer Ortiz from Patria in Rahway and Chris James from The Ryland Inn in White House Station

Finalist competing from the North are Matt Brown from The Pig & Prince in Montclair, John Jansma from Restaurant Serenade in Chatham, Katherine Urbano & Jennifer Ortiz from Patria in Rahway and Chris James from The Ryland Inn in White House Station. From the South are Lenny Schafer from Atlantic City Bottling Company, Chris Asay from Driftwood Cabana Club in Sea Bright, Craig Stewart from Porta in Asbury Park, and Beau Keegan from Ama in Sea Bright.

The Grand Prize! The top scoring bartender of the final competition will be appointed The Iron Shaker and will win the following prizes:

$1000 Amex Gift Card

Crystalized magnum bottle of Moet & Chandon Imperial

The coveted Iron Shaker trophy

Inclusion in a 4-page feature article appearing in the December issue of NJ Monthly magazine

The Final Rounds.

Round 1: Shaken Or Stirred Round

Round 2: The Limeless Margarita Round

Round 3: The Ultimate Fall/Winter Cocktail

Round 4: Go Buck Wilder Round

Sounds like fun doesn’t it? See you on Thursday at Park East at 7pm. Attendees can pay at the door (tickets are same price in advance or at the door). Tickets are $25 and that includes all cocktail samples and appetizers.

A Pumpkin Soup Recipe that is Simply Satisfying

Hillary Irwin

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October 14, 2013

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A Pumpkin Soup Recipe that is Simply Satisfying

I love fall. The changing leaves, crisp air and delicious fall foods…what’s not to love?!? One of my favorite fall treats is the pumpkin.

Pumpkins are very versatile. You can turn them into an adorable jack-o-lantern or a delicious pumpkin pie. They are amazing in sweet as well as savory dishes and they are chock full of valuable nutrients.

Pumpkins provide a rich source of antioxidants, vitamin C and potassium. They are high in fiber and low in calories, making it a perfect choice to keep your waistline in check! And don’t forget about the seeds…they have been shown to help lower cholesterol and improve your mood!

This simple soup combines all the powers of the pumpkin into one delicious dish. You can whip it up using canned or freshly roasted pumpkin and your favorite sweet or savory spice to satisfy your personal pumpkin cravings. ENJOY!

Pumpkin Soup
2 cups fresh roasted pumpkin OR 1 15 oz can of pumpkin
1 onion, sliced thin
2-3 cloves of garlic, sliced
1 ½ C vegetable stock
1 T olive oil
sea salt and pepper to taste
Optional: curry powder or nutmeg

In large pot heat olive oil over medium heat, add onion and garlic and cook for 30 minutes. Add in the pumpkin and stock and bring to a boil. Remove from heat and blend until very smooth in a food processor or blender. Transfer back into pot; warm up over low heat and season to taste. Top with roasted pumpkin seeds.

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 Masters 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, New Jersey with her husband Greg, her two children (Oscar, 4 and Lola, 2) and their dog Willard. She loves food, traveling, cooking and spending time with her family.