Page 147 ⋆ Jersey Bites

Garbanzo Mediterranean Grill Debuts in Florham Park

Deanna Quinones

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August 18, 2013

Garbanzo Mediterranean Grill Debuts in Florham Park

Last year, self-serve fro yo shops. This year, falafel joints? As easy-grab food goes, Mediterranean fare seems to be making inroads as the new healthy alternative to burgers for fast-casual diners looking for a low-cost meal that leans toward a better-for-you profile.

With its wide-ranging culinary landscape, Morris County is always a good place to follow food trends. Carmel Haifa has been quietly serving up delicious, authentic fare in a nondescript storefront across from the Morris Plains train station for a couple of years. Crisp, profiled here when it debuted earlier this summer, offers a quality vegetarian option on Route 10 in Denville. The Pita Grill is also expanding upon its multiple NYC locations and is now under construction in Morristown.

Garbanzo Mediterranean Grill, a Denver-based chain, recently opened its doors in Florham Park and is a welcome addition to the Columbia Turnpike shopping center that houses Trader’s Joe’s, Nonna’s Italian Restaurant, Qdoba, and Red Mango. As the flagship NJ shop, this is the first of a series of Northeast franchise locations the company has in the works.

Garbanzo’s stated mission is to provide the “freshest, healthiest, most authentic Mediterranean food around.” They make their pita from scratch; prep copious amounts of veggies, herbs, and aromatics to create salads, sauces, and dips; and import authentic ingredients for use in their “original, unique recipes.” The result is a pretty impressive selection of flavorful, interesting fare that is well priced for a quick lunch or easy dinner.

The setup is simple: you step up to the clean, nicely laid out counter and build your entrée step by step, choosing first whether you’d like a pita (white or wheat), plate, or “laffa” (essentially a wrap). Next you pick your protein from a selection of well-seasoned meats (chicken or steak), portabello mushrooms, falafel, or hummus. Then you shift over to the toppings and sides area to pick and choose from a range of delicacies including feta cheese, kalamata olives, tzatziki, dolmas, tabuleh, and a slew of garlic-, lemon-, and chili-infused house-made sauces.

Kabob platters, served with rice, Greek salads with the same protein topping options, and daily soups are also on offer. Meals can be rounded out with fresh-made potato chips (super crispy!) and a selection of “signature” drinks including flavored lemonade and iced tea fusions like mint, hibiscus mango, pomegranate cranberry, and lemongrass. The kids menu includes a fun grilled cheese on pita option, served with a choice of chips, rice, or an apple. Baklava and cookies are also available, though are not made on the premises.

Garbanzo has a playful take on things, with clever signage posted around the bright, inviting space. Prices are in the $6 – 10 range, offering a great alternative to standard fast food for an affordable meal. This isn’t quite the same experience as sitting down to an expansive spread in a full-scale Greek restaurant (I’m looking at you, Stamna Taverna!), but the flavors, textures, and freshness are there. And hopping on this particular trend isn’t a bad way to go if you’re striving for a more healthful approach to your culinary lifestyle.

Garbanzo Mediterranean Grill

176 Columbia Turnpike
Florham Park
973-408-6500

http://www.eatgarbanzo.com

11:00 a.m. – 10:00 p.m. daily

Take-out & catering available

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

Food Truckin’ with Rosie’s Weenie Wagon

Lisa Pisano

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August 16, 2013

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If you’re ever on the Leonia/Englewood border on Grand Avenue right around lunchtime, do yourself a favor, and look for the aqua-colored food truck with prominent rainbow umbrella. Not only will you find inventive hot dog concoctions, but also an ebullient personality serving them up to you.

Meet Rosie, and her Weenie Wagon. Have a seat on her hand-painted portable bench. Order a famed “Rosie Dog” or two, an ice cold C & C Root Beer and stay awhile.

“We’re not just Weenies on Wheels” is the truck’s slogan printed just below the truck’s service window, and golly, is that an understatement, because it’s been more than just weenies Rosie has been peddling for the past two years.

She puts her heart and soul on a bun and has become — in her words, “the Weenie Bartender” — lending an ear and a smile to all who visit. Her stories have stories. But she’s saving those for a book one day. For now, it’s all about the “dogz” as she likes to call them.

Parked regularly on most weekdays (weather permitting) on Nordhoff Place and Sheffield Avenue, in Englewood’s industrial epicenter, Rosie’s Weenie Wagon serves quick bites to hard-working folks during the week, and brings smiles to the faces of kiddies and their families on weekends at various local festivals and open markets. She has a regular spot at The Closter Farmer’s Market on Sundays and has also done private parties and corporate events.

What makes Rosie’s Weenie Wagon so fantastic? Her creative hot dog inventions are essentially art on a plate, bursting with Latin flavors, vibrant colors and interesting textures. That’s because Rosie, the creator, is an artist and graphic designer by trade and a foodie by passion. Her dogs are one-of-a-kind — like her– and draw their culinary influences from Cuba, Mexico and even the great state of Hawaii.

And she’s one smart cookie when it comes to knowing the likes and tastes of her customer base. Due to the large Korean population of bordering Leonia, Rosie introduced The KimChi Dog, which includes spicy kimchi, bbq sauce and crunchy onions.

But it’s The Cubanoso and The Mexican Rosie Dogs that have her customers coming back for more. And at the price point of $2.50 a dog, they are getting a whole lot for their money.

Topped with homemade seasoned black beans, chili, potato stix, chopped raw onion and cheese, it’s easy to see why The Cubanoso is a fan-favorite while The Mexican boasts chili, cactus, jalapeños and cheese, providing a fiesta on a roll.

“Rosie Special” and you’ll wind up with TWO Sloppy Roe’s, a bag of chips and a soda of your choice

Not in the mood for a hot dog? No problemo. The “Sloppy Roe’s” are increasing in popularity amongst Rosie’s regular customers, with super-secret recipe ground beef, Thai sauce, cheese, ketchup, mustard and potato stix layered on a club roll. Make it a “Rosie Special” and you’ll wind up with TWO Sloppy Roe’s, a bag of chips and a soda of your choice (C & C Vanilla Cream, anyone?) for a mere $6.

Whether you order a side of nachos or rice and beans to spice things up or a Rosie Dog, you won’t be sorry. Rosie was taught to cook by her mother, whose Cuban recipes are a big influence on the way she approaches her menu.

The best way to follow that hard-to-miss aqua truck is to follow the Rosie’s Weenie Wagon Facebook page and/or Twitter account. Rosie posts daily and will let you know exact locale of the truck, as well as her specials of the day.

Lisa Pisano is a Bergen-county based lifestyle blogger, PR/Social Media consultant and content director. Her love and appreciation of food began at an early age, in the kitchen of her Italian-American home, and then extended to a fascination and enjoyment of all things foodie as an adult. Food is very much a central part of Lisa’s personal life — from partaking in culinary vacations and walking tours to dining throughout the NY/NJ Metro Area and developing original recipes. Professionally, she’s worked as the first in-house PR Manager of Manhattan’s Institute of Culinary Education and has provided consulting and content creation to food websites and restaurants. Lisa brings her passion for food, fashion, family and pop culture to life through her blog, mom a la mode. Follow Lisa on Twitter @momalamode and on Facebook.com/momalamode.

Woodland Park Fairway Firefighters BBQ Throw Down!

Terry Krongold

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August 15, 2013

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Fairway Market has a long history of supporting their local communities. For the last few years, the Paramus location has held an annual firefighters food face-off, a charity event where local firehouse teams compete against each other for the title of “Best BBQ.” The Paramus events have been very successful, and now the fun comes to Woodland Park!

On Sunday, August 25, beginning at “high noon,” five Passaic County firehouse teams will meet to throw down the gauntlet, BBQ style. Participating firehouses include West Paterson, Totowa, Little Falls, Wayne, and Hawthorne. Using food donated by Fairway, the firefighters will cook their tastiest ribs, burgers, and chicken or vegetable skewers. A secret ingredient, which all teams will need to include in their burgers, will be announced right before the contest begins.

The judges, with the envious job of trying to pick a winner, will be Keith Kazmark, Mayor of Woodland Park, Steve Jenkins, Fairway’s cheese monger, Terry Krongold, from Jersey Bites.com, Leia Gaccione, Chef de Cuisine for Bobby Flay’s restaurant Mesa Grill, and Sara Monica Gaona from SmallChickBigDeals.com.

The winning firehouse will receive bragging rights as the best Passaic County Fire Department grilling team and a $500 gift card to the store. More importantly, the first place firehouse will select the charity of its choice to benefit from a Fairway Market “Shopping Night,” in which 25% of sales will go to that charity.

This event is a fundraiser for the Woodland Park 100th centennial event in May 2014, which Fairway Market is sponsoring. To help with the fundraising, food will be available for $2.00.

The event will feature samples of the firefighters’ fare and food from Fairway vendors, along with the music of The American Bombshells, giveaways, and face-painting for kids.

“Firefighters are famous for being terrific cooks and are justifiably proud of the firehouse cuisine they create,” said Bill Sanford, president of Fairway Market. “We really enjoy shining the spotlight on them and their grilling expertise and giving the community a chance to meet and greet these local heroes. Plus, it is all done for a good cause, making the event so meaningful and important.”

Come support these brave firefighters in their quest to be the best BBQ firehouse team in Passaic County!

Sunday, August 25 (rain or shine)

12 noon

Fairway Market

1510 Rt 46 West

Woodland Park, NJ 07424

Terry Krongold is a life-long passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

Yvonne’s Café: A Bite of the Amazon in Ocean Grove

Melissa Beveridge

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August 14, 2013

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Yvonne’s Café: A Bite of the Amazon in Ocean Grove

If you’ve ever walked down Main Street in Ocean Grove you know the streets are lined with green, red, and pink canopies that cover small tables or racks of clothing and specialty goods. There are always people walking about, some with dogs, others with shopping bags or beach chairs depending on the season. Under one of those green canopies sits Yvonne’s Café, a small restaurant with big flavor.

Chef Oleg was born in Romania and learned to cook throughout his travels in Europe and the U.S. He cooks up an array of innovative dishes including Yvonne’s classic Italian specialties like Eggplant Rollentini and Mediterranean pasta featuring sundried tomatoes, kalamata olives, roasted red pepper, spinach, feta cheese, and garlic to less traditional fare like Pacu (more to come on that later).

Yvonne opened Yvonne’s Café 6 years ago and couldn’t be happier with its success. The night before I came, they hosted a food critic and had a packed Friday and Saturday house. I decided to skip the crowds and dine with them on a drizzly summer evening where my husband and I shared the dining room with a few other customers.

Stepping into the small restaurant, you feel immediately at home. The décor is rustic (the building is very old – after all it is Ocean Grove) and the ceiling is beautiful. We were able to sit by the window and enjoy the bottle of red wine that we brought.

Our waiter was on top of his game. He greeted us, opened our wine and then delivered homemade roasted red pepper hummus with crostini to the table. Let’s just say, this topped any bread platter that’s normally served at other restaurants. Perusing through the menu made both of our taste buds do dances of delight. My husband ended up ordering the Red Wine Braised Lollipop Short Ribs served over polenta and kale. I decided to be a little more adventurous.

While reading the specials, our waiter told us that one of the plates of the evening would be Amazon Pacu ribs – a species related to the Piranha. I kindly asked our waiter to repeat what he had just said because after all, we’re in New Jersey, and I’ve never seen or heard of eating Piranha anywhere in the U.S. (for those of you that have, I’m impressed). Now, I love trying new things and since my sister-in-law had just come back from studying abroad in Brazil, I figured I would try it out. Our waiter assured me that it was delicious.

For those of you who only think of Pacus as those fish with the extremely sharp teeth in the Amazon, well you’re right, but apparently they are also are quite edible. (I also couldn’t help myself and kept repeating the line from Finding Nemo “I’m a piranha!) The Pacu is a robust fish with an oval shape, which is flattened laterally. It’s dark grey to silver and features darker spots on the fins. Since they are naturally found in the Paraguay-Parana River basin, farmers have started to farm-raise because of their popular taste. After doing some investigating I also found that Theodore Roosevelt wrote about eating pacu in his book Through the Brazilian Wilderness where he said pacu “were delicious eating.” I have found that pacu can be compared to striped bass, tilapia, and rainbow trout. Who knew?

Then our dishes arrived. Large colorful portions. My pacu ribs (yes ribs, there were small slivers of bones within each piece of meat) were blackened and served with risotto and kale. The meat of the pacu was delicious. I would compare it to the flavor of dark meat chicken with the flakiness of tilapia. I would eat it again in a heartbeat and only wish that Wegman’s carried it in their fish case.

After our adventurous eating, we saved some room for dessert (Yvonne’s Café won the 2012 Judge’s Choice Dessert Wars competition). Because we couldn’t help ourselves, we ordered one of each dessert off the menu. Yes, I know, absolutely crazy, but we really just had to up our game after those pacu ribs.

Our waiter delivered every dessert to us and they were all tasty, sweet, and the perfect ending to our meal. We tasted the key lime pie (a favorite of mine and lime green, just like it is in Key West which I later found out was because Chef Oleg lived in Key West), the banana cheesecake, the strawberry cheesecake, the tiramisu, the flourless chocolate cake, and our favorite a dessert that had chocolate gelato, whipped cream, biscotti, and fresh made espresso poured right over the gelato and cream at the table in a beautiful wine glass. I don’t drink coffee or any caffeine, but it looked too good not to try. My husband later said it was the best chocolate “shake” he’s ever had.

After our visit to Yvonne’s Café, I couldn’t believe that we had never been there for dinner before. Not only was the food outstanding, the service was great, and you really couldn’t ask for a nicer owner and creative chef to serve you. If you haven’t been already, go try their food and be sure to be adventurous! It’s worth every bite.

Yvonne’s Café
54 Maine Avenue
Ocean Grove, NJ
732.775.9004
yvonnescafe.com
Open Daily for Breakfast, Lunch, and Dinner

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. – See more at: http://www.jerseybites.com/the-team/#sthash.wcUGo7Ob.dpuf

Quinoa Tabouli Packs a Protein Punch

Recipes

Jennifer Miller

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August 12, 2013

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Quinoa Tabouli is a delicious salad for parties and picnics as well a side or main dish. The traditional Tabouli recipe calls for Bulgur Wheat which tastes good but is carb laden but low in protein. This recipe using Quinoa adds 7 grams of protein per 1/4 cup. That is a vegetable protein power punch on its own. But add fresh herbs like parsley, basil and mint which are loaded with antioxidants plus olive oil, fresh lemon juice and garlic and you have a knockout that tastes fabulous. The cucumber and tomatoes are no slouches either, adding crunch and flavor! The best part of this recipe is it takes almost no time to prepare and can be served warm or traditionally cold. Either way the freshness explodes in your mouth. This time of year all of the ingredients are local and available, even better. Perfect for the Slow Food Movement taking hold in the country and the world, which promotes eating local and making good food available to everyone! And supporting local food traditions. Check the organization out at www.slowfood.com Many restaurants hold Slow Food events throughout the state.

Ingredients:

2 cups quinoa

4 cups water

1 cup chopped fresh parsley

1/2 cup scallions, chopped

2 tbsp. fresh mint

2 cloves minced garlic

2 tbsp. minced basil

1/2 cup fresh lemon juice

1/4 cup of olive oil

1/4 tsp sea salt

1/8 tsp black pepper

1 small cucumber, chopped

1 medium Jersey tomato, chopped

Directions:

Combine quinoa with water and cook according to directions. Place into large serving bowl and all ingredients except lemon juice and olive oil. Add remaining ingredients and mix gently. Serve warm or cold.

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.

Uncle Moustache, Fun French Lebanese Cuisine

Deborah Smith, Executive Editor

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August 11, 2013

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Uncle Moustache, Fun French Lebanese Cuisine

It has been a little over a year since Uncle Moustache the French Lebanese Bistro opened its doors in Montclair, there success has only grown. This cozy restaurant decorated in a retro style that reminds you of a bistro you could find in the Left Bank of Paris draws an enthusiastic crowd of diners every night and for Uncle Moustache’s fabulous brunch.

You’ll find all your Mediterranean/middle eastern favorites here, from Falafel or Foul to Mousakka and Shawarma. All fresh and prepared “Slow Food” style. Then there are the enticing “Pitzas” which of course is Pizza but Lebanese style. They also have dishes like the “Momo” burger, ground sirloin served on a challah bun with caramelized onions served with crispy french fries you will not forget.

And If you like french fries you are going to want the grilled lamb chops, which are tender and delicious, you get three chops, enough to share with fabulous grilled local tomatoes and a wonderful chopped salad. I like their focus on fresh local produce.

We have dined and brunched here many times and have always been greeted with welcoming smiles. Of course the food is fabulous. Of all the Middle Eastern cuisines you can enjoy in New Jersey, I do find Lebanese to be the most interesting and enjoyable.

This cuisine is a cross culture of various civilizations that have resided in the country over thousands of years including Persians, the Greeks, the Romans, Arabs, the Crusaders, the Ottoman Turks and most recently the French. The capital city Beirut was called the Paris of the Middle East.

For our dinner this past week we started off with a Fatouch, a classic Middle Eastern bread salad made from toasted or fried pieces of pita bread and vegetables and herbs according to harvest and the chef’s taste. Here it is a made with crisp cucumbers, lettuce, radish, tomatoes and sumac with a light vinaigrette.

I love wines from Southern France with tonight we enjoyed this Montgravet Cotes De Gascone Blanc, 100% Columbard. The bright citrus flavors of this wine contrasted so well with the dishes.

For our entrees I had one of my regular favorites the Chicken Tangine with with preserved lemons and green olives over couscous. The chicken is tender and just falls off the bone.

We also enjoyed the flavorful Lamb Kabab with grilled tomato, shallots and basmati rice. The lamb was herbed nicely and cooked to perfection the tomato, not all that photogenic, but very flavorful, and the rice made a perfect bed.

By then we had open a second bottle of wine, a luscious Cotes Du Rhone, Lavau Cotes du Rhone Villages, a Grenache and Syrah aged half in French oak which has a beautiful fruity yet smokey flavor that paired very well with our last courses.

We were having such a good time enjoying the vibe and cool Pandora play list running in the background we decided to indulge in dessert. Unable to decide on one we enjoyed a very sensual rice pudding and a beautifully natural pistachio ice cream. If you enjoy trying new dishes and a menu full of interesting, healthy options, do yourself a favor and put this restaurant on your “must try” list.

Uncle Moustache

702 Bloomfield Avenue
Montclair, New Jersey

(973) 233-9500

Peter Conway, a resident of Montclair, NJ, works by day in the business technology field. He began writing about food and wine in December 2005 as a learning venture into a new Internet publishing medium called “Blogs.” Peter has a passionate interest in wine and craft beer, and the foods that pair with them. He is completely self-taught, but fueled by his love of writing and fervent pursuit of new viniculture and culinary experiences Peter’s food and wine blog, manoavino.com has flourished and is enjoyed by thousands of readers around the world. He is often found in the kitchen creating some new internationally inspired dish or waiting by the oven for a delicious dessert to emerge. Over the years, living in the culturally rich New York City area and trips to Europe, South America, Australia, the Caribbean and Canada have provided many opportunities to explore the vast world of fine wine and craft beer. In addition to wining, dining, cooking and writing Peter hosts wine tastings for private parties and fund raising events.

Foodie Things to do This Weekend and Beyond

Events

Marina Kennedy

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August 9, 2013

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Foodie Things to do This Weekend and Beyond

August 9th: 38th Annual Peach Festival – The Women’s Community Club of Cape May will put on their annual peach festival to raise funds for local charities. Come by the Our Lady Star of the Sea Auditorium from 9 AM – 2 PM next Friday to enjoy coffee and cake for breakfast, sandwiches at lunch, and peach themed cobblers, cakes, pies, ice cream, etc, for dessert!

August 10th: Old Fashioned Honey Harvest – Visit the Howell Living History Farm from 10 AM – 4 PM on August 10th to meet bees on their best behavior! Visitors are invited to help with the clover honey harvest, uncapping and extracting honey. Even children are welcome to help spin the honey.

August 10th – 11th: Laurita Gourmet Food Truck Invitational – Food lovers will join together next weekend at the Laurita Winery in New Egypt for the first annual Food Truck Invitational. Fourteen of Jersey’s finest food trucks will serve up global cuisine, alongside Laurita wines. Admission is just $7 per day and advance tickets may be purchased online.

August 17th: EARTH Center Garden Field Day – The Rutgers EARTH Center will host a Garden Field Day and Open House from 10 AM – 3 PM for anyone interested in the earth! The County Master Gardeners will be present to give advice on “horticulture and environmental stewardship”. In addition to hamburgers and hot dogs, stick around for the 3rd annual “Greatest of the Garden” contest where attendees can show off their biggest, smallest, and most oddly shaped home-grown fruits and vegetables for prizes!

August 17th & 18th: Monmouth Park’s Shore Chef Cook-Off. The promise of show-stopping crab cakes from the Garden State’s finest restaurants and caterers will woo food lovers to Monmouth Park Racetrack on August 17th and 18th for the 7th Annual Shore Chef Crab Cake Cook-Off, tempting guests with a wide array of crab cakes, from gourmet to classic, moist and buttery to saucy and spiced, along with other seafood favorites and specialty items.

August 24th: Buffalo’s Spicy Wing Challenge – Buffalo’s Chicken Shack in Woodridge, NJ is offering a $1000 prize to the winner of the 2013 Spicy Wing Challenge. Eat the greatest number of spicy wings in 7 minutes to be crowned “Buffalo King”. Come to watch, or register to compete yourself! For those not brave enough to bear the heat, bring along some of your own wing sauce to enter the home-style sauce judging.

August 31st: West Cape May Tomato Festival – Jersey tomatoes in every form! Tomato jewelry, tomato soup, tomato tacos. Located in Wilbraham Park from 9:00AM to 5:00PM

September 7th & 8th: Appetite: A Gastronomic Experience – Located at the Count Basie Theatre in Red Bank, NJ, this event is a must for food lovers. Each day will feature celebrity chefs, demonstrations and lessons, wine pairings, scotch and bourbon tastings, food trucks, and even kid-specific events. Tickets range in price and may be purchased online.

September 14th: Amateur Chili Cook-Off – The Grape Escape Winery in Dayton, NJ presents the second competition in their chili cook-off. The four amateur chef finalists will prepare chili, which you get to help taste and judge! A $40 ticket to the event will also get you Postino Restaurant food and tastings of wine and chocolate.

September 23rd: FBCC Culinary Classic – The Food Bank of Monmouth and Ocean Counties presents their 22nd Annual Culinary Classic at The Mill at Spring Lake Heights. The event will raise awareness and funds for hunger in the New Jersey community, especially with regard to the increased need post-Hurricane Sandy. Dozens of popular restaurants from the Jersey Shore will be present to offer samples of signature dishes, wine, cocktails and local craft brews. To purchase tickets and for more information, visit the event Facebook page.

October 5th & 6th: LBI Chowderfest – 2013 marks the 25th anniversary of the annual LBI Chowderfest. There will be unlimited chowder tasting, live music, a food court, a merchant market, and beautiful views of the bay! General admission tickets are $20 ($10 for kids) and may be purchased online.

UCS Releases Report on Economics of Healthy Eating

Deborah Smith, Executive Editor

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August 8, 2013

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UCS Releases Report on Economics of Healthy Eating

Coinciding with National Farmers Market Week, the Union of Concerned Scientists (UCS) released a groundbreaking report yesterday, “The $11 Trillion Reward: How Simple Dietary Changes Can Save Lives and Money, and How We Get There,” during an 11 a.m. press conference at The Mount Sinai Greenmarket in New York City.

The report, authored by UCS agricultural economist Jeffrey O’Hara, examines the public health and economic benefits that would accrue if Americans consumed more fruits and vegetables—it finds that even one extra serving per day could have significant benefits. O’Hara was joined by representatives from The Mount Sinai Medical Center and GrowNYC’S Greenmarket, along with New York-based chef, restaurateur, and television personality Tom Colicchio.

Wednesday’s event coincides with the U.S. Department of Agriculture’s 14th annual National Farmers Market Week, which kicked off on August 4. Across the country, organizations are hosting events and spreading the word about the many benefits of farmers markets. “The $11 Trillion Reward” builds on O’Hara’s 2011 report “Market Forces,” which found that shopping at farmers markets is great for the economy and creates jobs in rural communities.

Catering Ideas at The Jersey Shore from Brulee

Jennifer Miller

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August 7, 2013

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Catering Ideas at The Jersey Shore from Brulee

Chef Jean-Marie Lacroix of Brulee Catering — Chef Jean-Marie Lacroix

I recently had the opportunity to interview acclaimed caterer and James Beard Award winning Chef, Jean Marie Lacroix, and Chef Thomas McMullen of Brulee Catering. Lacroix enjoyed the title of Executive Chef of the Four Season’s Fountain and then on to establish his namesake restaurant Lacroix at the Rittenhouse. Brulee are the official caterers to some of the most exclusive and sought after event locations in the area such as The National Constitution Center, The Please Touch Museum, Carpenters Hall, The Seaport Museum, The Masonic Temple of Philadelphia and The Independence Visitors Center.

In 2012 Chef Lacroix was invited to become a member of the First American Chef Corp, a US State Department initiative whose mission is to forge cultural exchanges worldwide through culinary engagement. And this year Brulee was asked to serve at the US Open, a massive responsibility and amazing honor.

Below is our information packed Q & A with Chef Jean-Marie Lacroix and Chef Thomas McMullen.

What kind of party would you most like to do at the Jersey Shore?

Weddings, with a ceremony on the beach are fantastic! Then catering receptions at private shore homes either bayside or oceanfront – we have relationships with a number of home owners who rent their properties for private events, as well as realtors with vacation rental properties perfectly suited for our clients. We love to create fun beach themes for deck parties celebrating anniversaries and birthdays. Private family gatherings allow our host to be a guest as we take care of all planning, set-up, service and food and drinks with a styled presentation that wows – often including chef-manned, interactive grill stations or dessert bar for a few elements of action. In Cape May for example, we cater events at the Convention Center, Nature Center, Mid-Atlantic Center for the Arts & Humanities and Sunset Lounge. Annually, we cater a private Night in Venice party for 300 guests at a shore home with tenting and a nautical backdrop – ultimately a gourmet barbeque and seafood spread for family and friends to view the parade of boats in Ocean City. Dusk Nightclub at Caesars in Atlantic City is a fabulous venue for us to book bar or bat mitzvahs and sweet sixteen parties. The lounge atmosphere is very nice for 40th and 50th milestone birthdays as well as something unique for corporate events and fundraisers.

Chef Thomas McMullen of Brulee Catering — Chef Thomas McMullen

Chef Jean-Marie Lacroix: Plan your menu in advance, and prepare most of it the day before. Do not over purchase, buy just what is needed to not run short.

Per 4 guests: 8oz of meat or fish (or 4oz of each is ample);

We recommend for a spread: four salads, one soup. Serve cold soup, melon and smoked ham skewers, vegetables in salad, corn, beets, tomatoes — stay with the season.

Dessert: one cake, two fresh fruit compote, one ice cream, preferably Vanilla.

Cold food is always welcome and can be prepared the day before. Use local and organic products, lots of fresh herbs, local fish and seafood, fresh seasonal cut fruits with ice cream. Have menu cards with the names of each item (and name the local food farms if you wish) on the table. Serve accompanying cold sauces and dressings. Lots of cold drinks, use good plastic clear glasses and plates. Good quality sturdy plastic cutlery. Large thick colorful napkins. Plan, be calm and enjoy.

What kinds of new food trends are they seeing now?

Buy local is still the biggest trend. Farm-to-table… shop local farms produce, cheese, seafood. Keep it simple, follow seasonality building our menus by what is freshest, best in-season.

What dishes would you want to eat if you were hosting your own party?

Chef Lacroix: Fish, salmon, shellfish, clams, crab, oyster, cold roast lamb.

Chef Thomas McMullen: Yellow watermelon cup stuffed with red watermelon and spicy crab salad is one of my favorite Brûlée signature hors d’oeuvres. Seafood is my favorite, fresh fish done on the grill is very nice. I love a surf and turf station done outside of the norm — picture a miso glazed grilled lobster tail accompanied by Polynesian spice marinated filet mignon.

What was it like providing the food for the US Open?

Intense. We served three different meal periods for four days straight for 600 people at a time. 1,800 meals per day x 4 days = turnaround totaling 7,200 meals overall. All high end menus. Every morning, we had several chef-manned omelette stations for breakfast. Lunch each day was different — with a picnic theme one day, an Asian station the next, a day of BBQ with no overlap so guests experienced Brûlée’s culinary creativity. We’d do it again in a heartbeat. Intense, but a success! Great team building experience with rave reviews by the client.

What Jersey produce, fruit, cheese or meat do you love for your dishes?

Lacroix: We always seek to buy from local NJ farms. Bobolink farm for amazing cheeses. Tullymore Farm for poultry and grass fed beef. Metropolitan Seafood for all local fish and seafood. Vanness farm for fruits and produce.

Chef Thomas: Jersey tomatoes are hands down the best tomatoes around. Stone fruits in the fall — apples, pears for salads. In the summer it’s blueberries, peaches and watermelon — blueberries from Hammonton are fantastic. Squash grown in Vineland — some neat hybrids to experiment with, different squashes for different seasons. Cape May salt oysters, Barnegat scallops, NJ clams, etc.

Do you prefer to use organic and free range ?

Lacroix: We focus on local and sustainable as much as possible – especially in summer for produce. Free range is a good alternative year round. Our menus are built only with seafood choices according to the Environmental Defense Fund’s fish selector to ensure we serve seafood that is not only good for our guests but also good for the oceans.

What are some of the challenges of catering compared to cooking in a restaurant?

Lacroix: Catering is all about anticipation and organization. At Brûlée, we start and plan every details in our central kitchen so we are able to produce the best food anywhere the clients’ events takes us – off-site in a Center City Philadelphia penthouse or to a deck party at a Jersey Shore home. Preserving quality, freshness and taste is our prime goal… plate presentation, design, garnishes and service is discussed team-wide and rehearsed before the day. Everything must be planned. No guessing work in catering.

Anything else to add?

McMullen: We build custom menus for private events according to the client’s vision — even most recently a boardwalk theme for a kids birthday party. For more information about your next Jersey Shore event Brulee can be contacted at 215-923-6000 and at www.brulee-catering.com

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride. – See more at: http://www.jerseybites.com/the-team/#sthash.1s62z3zl.dpuf

Cool Cocktails for your Summer Nights

Deborah Smith, Executive Editor

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August 6, 2013

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Summer is the time to sip something refreshing, light and full of fresh ingredients. We asked some of New Jersey’s premier cocktail experts to share their favorite summer drinks with us. (and we even got the recipes for you.)

What is your favorite summer cocktail and how can we get our hands on it? Leave a comment below with a favorite recipe or your favorite spot for a cool cocktail out.

Maritime Parc‘s Durley Chine

Interesting factoid: their cocktails are all named after tragic NJ shipwrecks !!

Ransom Gin. 2oz

Lemon Thyme Agave 1oz

Lemon Juice 1oz

Club Soda . splash

Sprig of Thyme

Combine ice, gin, agave and lemon juice in a shaker. Shake and pour with ice into glass. Top with a splash of club soda and sprig of thyme.

The Hibiscus Drop from Red Knot Restaurant at Galloping Hill Golf Course

1.5 oz. good quality vodka

.5 oz fresh lemon juice

.5 oz Creole Shrub (substitute Triple Sec)

.5 oz simple syrup Whole Hibiscus flower

Pour all liquids into mixing glass with ice and shake. Strain into cocktail glass. Garnish with preserved hibiscus flower. If using fresh flower, muddle in simple syrup first. We push a toothpick through the flower to help create a floating effect.

SM23 Bar & Lounge in Morristown

Pink Grapefruit & Rosewater Mojito

3 pieces of grapefruits

9-10 mint leaves

½ oz. mint syrup

Rose water

2 ½ oz Ten Cane rum

1 oz grapefruit juice

Muddle grapefruit with mint syrup, mint leaves, 1 tablespoon rosewater, and grapefruit chunks. Add Ten Cane rum

Shake well

Pour all ingredients to highball glass, add ice. Top off with a splash of rose water. Garnish with mint sprig

The Golden Goddess from 3FORTY GRILL, Hoboken

1.25oz grey goose le poire

.25oz fresh lime juice

1.25 oz pineapple juice

3-5 mint leaves

.25oz simple syrup

2 oz prosecco

Fill a glass with ice and add grey goose poire, simple syrup, mint and pineapple juice and shake it up. Fill a wine glass with ice and strain the cocktail over the new ice. Garnish with a lime and fresh mint sprig.

Bibi’z Restaurant|Lounge, a global American restaurant with a robust lounge scene in Westwood, offers delicious libations, some of which are even low calorie, using ripe summer fruits, organic spirits, herbs and preserved flowers.

Bibi’z Blossom a flowery, feminine and seductive cocktail, blends St. Germain Elderflower liqueur and whole Australian hibiscus flower preserved in raspberry and rhubarb-infused simple syrup, is the quintessential feminine summer cocktail.

A celebration of flower blossoms and seductive wild hibiscus

2 oz. Absolut pear vodka

1 oz. St. Germain elderflower liqueur

½ oz. organic apple juice

Splash of cranberry juice

Splash of lemon-lime soda

Garnish with 1 wild hibiscus flower in syrup

Shake and strain into a chilled martini glass.

White Peach Sangria. Another classic summer bar favorite, perfect for both men and women wanting refreshing fruitiness and the bracing qualities of an iced cocktail. This versatile sangria is delightful when sipped before dinner or paired with a variety of grilled proteins like fish, beef or chicken.

A refreshing, easy-to-drink and versatile cocktail for warmer weather

2 oz. sparkling prosecco, moscato or cava

1 oz. fresh orange juice

½ oz. crème de peche or peach schnapps

Strong spritz of organic ginger ale

Splash of Aperol or Campari

Garnish with your favorite chopped organic fruits

Add ingredients to tall glass of ice, stir.

Skinny Karma – Rita

A thirst – quenching and low cal cocktail

1.5 oz. Karma Natural Tequila

2 heavy dashes of Agave Nectar

Juice of ½ lime

Splash of sour mix

Splash of Triple Sec

Shake well over ice, pour into martini glass with salted rim and serve with a piece of fresh lime.

Recipe: Grilled Jersey Fresh Pizza

MStavrou

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August 5, 2013

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My husband and I have a Friday night tradition of making our own pizza. Usually that involves using premade pizza dough, topping it with sauce and mozzarella and throwing it in the oven. But once summer hits, any pizza we make gets grilled. The difference between grilled pizza and oven-baked pizza is something that’s hard to put into words. The freshness of Jersey tomatoes and basil, not to mention the saltiness of the dough and cheese just provides an unbeatable combination.

I’ve included the dough recipe from The Barbecue Bible, but you can use any refrigerated premade pizza dough. I really do feel that the homemade dough adds a lot to the enjoyment of the pizza, but it involves planning ahead. This recipe is really just a jumping off point; it’s so versatile you can adjust the toppings to whatever produce you get in your CSA box or pick up at the local farmers market. So if you’re looking for something other than burgers and chicken to throw on your grill, try this out. It may make you a convert to firing up the grill instead of the oven when you have a pizza craving.

Grilled Tomato and Mozzarella Pizza (adapted from The Barbecue Bible by Steven Raichlen)

For the dough:
1 cup warm water
1 envelope active dry yeast (2-1/2 teaspoons)
1 teaspoon sugar
2 teaspoons coarse (kosher or sea) salt
3 tablespoons fine cornmeal
3 tablespoons whole-wheat flour
1 tablespoon extra-virgin olive oil, plus oil for the bowl
3 to 3-1/2 cups unbleached all-purpose flour, or as needed

For the pizza:
1 large tomato, cored
Extra-virgin olive oil
2 to 3 cloves garlic, finely minced or crushed
Coarse salt (kosher or sea) and freshly ground black pepper, to taste
2/3 cup shredded Mozzarella (We found the easiest way to grate the cheese was to put it in the freezer for about 20 minutes to firm it up before grating)
1/3 cup freshly grated pecorino Romano cheese
Fresh basil leaves

Place the water in a large bowl and add the yeast and sugar. Stir to dissolve and let sit 5 minutes, then stir in the salt, cornmeal, whole-wheat flour, and oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the sides of the bowl. (You can also mix the dough in a stand mixer.) Knead the dough on a floured work surface, or in a food processor or mixer fitted with the dough hook, until smooth and elastic. The dough should be soft and pliable, but not sticky. Kneading should take 6 to 8 minutes.

Lightly oil a large bowl. Place the dough in the bowl, brush the top with oil, and cover loosely with plastic wrap or a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the dough.

Let the dough rise until doubled in bulk again, 40 to 50 minutes. Punch it down.
Wrap the dough in saran wrap and set aside until ready to use. You can put it in the fridge, just make sure it’s at room temperature when you go to stretch it out.

Preheat your grill to high. Cut the tomatoes crosswise into thick slices. Brush each slice with oil, and season with salt and pepper. Quickly sear the tomato slices, turning with a spatula, about 2 minutes per side. Transfer to a plate and let cool.

Cut the dough into two equal pieces. Generously oil a large baking sheet and place one disk of dough on it. Use the fingers and palms of your hands to stretch out the dough. Then do the same for the second disk of dough.

Using both hands, gently lift the doughs from the baking sheets and drape them onto the grill. Within a few minutes, the underside of the doughs will crisp, darken, and harden, and the top will puff slightly. Turn the doughs over with tongs or two spatulas and move them back to the baking sheet.

Quickly brush the top of the pizzas with oil. Top the pizzas with garlic, tomato slices, cheese, and basil leaves. Season with salt and pepper.

Place the pizzas onto the grill. Cook until the undersides are slightly charred and the cheese is melted on top, 2 to 4 minutes.

Remove the pizzas from the grill, cut into serving pieces and enjoy!

Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.

Crystal Springs Resort: NJ’s Premier Culinary & Leisure Destination

Veronique @ Food & Wine Chickie

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August 4, 2013

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Crystal Springs Resort: NJ’s Premier Culinary & Leisure Destination

Grand Cascades Lodge

Crystal Springs Resort, located in the beautiful mountains of Northwest New Jersey, is a perfect summer getaway less than 90 minutes from New York City. The resort truly offers something for everyone: world-class spas, championship golf, an unmatched culinary and wine program and an array of children’s activities.

The resort consists of three main properties to cater to various guests – luxurious Grand Cascades Lodge, Minerals Resort and Spa and Mountain Creek.

Grand Cascades Lodge

Grand Cascades Lodge is the finest property in the area. Its classic Adirondack-style design features majestic wooden beams, natural stonework and a deep green color palette to mirror the surrounding wooded mountains.

Accommodations range from premium guest suites to studio suites to one or two-bedroom suites. While premium and studio suites are ideal for short stays and couples’ getaways, the two-bedroom suites features complete kitchens, laundry facilities and separate dining and living room areas. Some of the larger suites offer up to 1,550 square feet of living space and even feature and outdoor area with fireplaces.

Guests of Grand Cascades Lodge will be in awe of the amenities offered at the property. For family fun, there is the indoor tropical Biosphere Pool Complex. Biosphere is the first structure of its kind in the United States to incorporate advanced German Foiltec roofing material, allowing nearly 100% light transmission for year-round sunbathing. The complex features an indoor, heated free-form pool, an underground aquarium, a 140-foot waterslide, a grotto-like Jacuzzi and more.

For a complete relaxation experience, there is Reflections Spa with its breathtaking 8,000 quartz crystals ceiling. Services at Reflections Spa include many themes like “The Wine Cellar” featuring treatments using wine and grape seed extracts in guest services.

At Grand Cascades Lodge, guests can experience world-class dining and wine at the award-winning Restaurant Latour & Wine Cellar. The white-glove service restaurant showcases American cuisine using locally-sourced ingredients. The 7,000-bottle wine list has garnered the prestigious Wine Spectator Grand Award year after year and will delight the most discerning oenophiles.

Crystal Springs — Cellar – Grand Cascades Lodge

Minerals Resort and Spa

The AAA 3 Diamond-rated Minerals Resort and Spa is a family-friendly hotel featuring spacious guestrooms and also one, two and three-bedroom condos. The breathtaking mountain, pool and golf views delight couples and families alike.

Amenities abound at Minerals and golf and spa are at the heart of them. Minerals Golf Club is a family-oriented, 9-hole course recently named by Golf Range Magazine as one of the Top 12 Short Courses in America. Green fees start at an affordable $20 per person. Elements Spa ranked in the top 30 spas in America and #1 in New Jersey and offers a multitude of rejuvenating services. Minerals Sports Club features seven indoor/outdoor nature pools, a 6,000 square foot fitness center with over 70 weekly fitness classes, basketball, racquetball & tennis courts, indoor track, sauna, steam room and more.

Kites Restaurant provides a casual environment where guests can dine on contemporary American food near a fireplace and overlooking the gorgeous mountain views.

Mountain Creek

Mountain Creek offers two hotels, The Appalachian and Black Creek Sanctuary. These properties offer lodging at the base of the mountain where skiing is king in the winter and where a water park resides in the summer. Guests of the Appalachian can enjoy ski-in/ski-out accommodations, a pool and hot tubs open year-around and a fitness center. Black Creek Sanctuary provides guests a cozy gated town home community in a natural setting a few moments from the base of the mountain.

Whether visiting for a quick getaway, spa retreat, social event or golf outing, one of the Crystal Springs properties is right for you.

For more information about Crystal Springs or to reserve accommodations, call 973-827-5996 ext. 3 or visit http://crystalgolfresort.com

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, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

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