Page 148 ⋆ Jersey Bites

Win a Family 4 Pack to Warren County Farmers’ Fair

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July 24, 2013

Win a Family 4 Pack to Warren County Farmers’ Fair

It’s coming this weekend, The Warren County Farmers’ Fair, and we’ve got 5 sets of Family 4 packs (general admission tickets to the fair) to give away. Don’t miss this fabulous event featuring the Hot Air Balloon Festival and so much more. If you missed our story on the food at the Fair, check it out here.

Just leave a comment below to enter. Entrants must by 18 years old or older to enter. We will be drawing the winners randomly using random.org on Friday, so deadline for entry is 11:59 July 25th.

Cape May Catch Dinner at Ebbitt Room

Elizabeth Norton

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July 23, 2013

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My recent dining experience in the newly renovated and re-imagined Ebbitt Room restaurant at the Virginia Hotel in Cape May was, to put it mildly, fabulous. The finer moments in my life are when I choose to view an experience as an adventure rather than a daily task, and my recent visit to the Ebbitt Room for a press event turned out to be a tasty adventure indeed. The 5-course meal prepared by Executive Chef Anthony Micari included both a “boat to plate” and “farm to fork” theme and will be hard to forget. The restaurant is located in the heart of the historic district in Cape May and serves up elegant, casual dining, with the opportunity to have delightful conversation over splendid food paired with local wines.

The vibe is casual and unique. I felt comfortable yet classy, which is a hard balance to reach, but the ambiance at the Ebbitt Room achieves it effortlessly.

The Cape May Catch Dinner included:

Our 1st course was a Local Fluke Ceviche served with a trio of peppers, perfectly paired with a refreshing Ginger shaved ice.

The 2nd course brought to our table was a work of art- The most beautiful pan-seared scallop I have ever feasted on.

Course 3 lived up to the first two and was by far my favorite. Little Neck Clams Carbonara was simply perfect in every way.

The 4th course had a surprising smoky flavor. It was grilled day boat swordfish and had a little pepper kick to it, but was still a delight to eat.

By the time the 5th course rolled around, we welcomed a little piece of heaven enveloped in strawberry sauce, vanilla bean, and dehydrated peaches. I am certainly glad I saved room for dessert.

Each course was paired with a complementary local wine. Sipping wine from Cape May County vineyards is always a special treat. Cape May County has the perfect climate to create and grow beautiful wine, and it is so exciting to see our restaurants embracing this.

I am excited to let you know that the 5-course theme described above is still available. The next full 5 Course Menu will be coming on Oct. 17 and is dubbed Steers and Studs. I am hoping you join in on Executive Chef Anthony Micari’s next culinary adventure. I am certain it will be an amazing experience.

Ebbitt Room

251 Beach Avenue

Cape May, NJ 08204

Disclosure: Meals for press guests were complimentary; however, experiences and opinions are my own.

Chef David Burke to Compete on Top Chef Masters

Deborah Smith, Executive Editor

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July 23, 2013

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Chef David Burke to Compete on Top Chef Masters Mark your calendar for Wednesday, July 24 at 10 p.m. for the new season of Bravo TV’s “Top Chef Masters!”

Chef David Burke tops the list of 13 award-winning chefs who will compete, alongside their sous chefs, for the title of “Top Chef Master” and $100,000 for their charity.
David Burke Kitchen’s Executive Chef Chris Shea will be competing with Chef Burke in this latest culinary showdown. In a new twist this season, each Master will have his or her sous chef compete in an online competition, “Battle of the Sous Chefs.” The results of each online episode directly impacts the Masters, awarding them advantages or disadvantages, depending on their sous chef’s performance. Every episode of “Battle of the Sous Chefs” leads up to the next episode of “Top Chef Masters,” and challenges the sous chef to accurately represent the style and technique that has made his or her Master such a success. Given Chef Burke’s reputation for perfection, this is no short order!

Chefs Burke and Shea will be competing for Table to Table, a community-based food rescue program that collects prepared and perishable food that would otherwise be wasted and delivers it to organizations that serve the hungry in New Jersey, Chef Burke’s home state. The chefs face off in some of the most difficult and unique challenges seen thus far. Celebrity chef Curtis Stone is back as series host alongside new head critic
Gail Simmons.

To date, “Top Chef Masters” has given over 1 million dollars to charities with this season increasing that total to over
1.25 million dollars. Watch the entire first episode of “Battle of the Sous Chefs” here!

And let’s hear it for Team Burke!

Sweet Potato Black Bean Burger Recipe

Deborah Smith, Executive Editor

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July 22, 2013

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Go Meatless for Dinner Once a Week. The typical American family dinner includes a large serving of meat, a vegetable, and a starchy side dish. My family is no different. Our dinners have been mostly meat-centric over the years. The meals focused on either a beef, chicken, pork or fish entrée with the side dishes playing a smaller role in our dinners. But that has been changing over the past few months. I have been adding a meatless meal to our dinner menu about once a week. A favorite entrée of ours is Sweet Potato and Black Bean Burgers.

I was always a little leery of the veggie burgers available in my local grocery store’s freezer section. The preformed patties with less than real looking grill marks reminded me more of pressed sawdust than a burger. My idea of a burger was a big, fat, juicy beef one. I was convinced that a burger made from vegetables was not a real burger at all. But my daughter so wisely stated that it’s on a bun, it’s burger shaped, it’s served with French fries….it’s a burger. I’ll buy that. And after fiddling with some bean and veggie burger recipes, I am now a veggie burger convert.

Sweet Potato and Black Bean Burgers are loaded with a variety of vegetables and do not skimp on flavor. Packed with protein rich black beans, the hearty burgers have a nutritional punch from the added vegetables. The sweet potatoes are complex carbohydrates full of fiber and vitamins A and C. The mushrooms are a good source of B vitamins. And the spinach is one of the most nutrient packed vegetables and is an excellent source of vitamins A, C, and E as well as iron and calcium.

The burgers take about 30 minutes to make. The vegetables are sautéed before they are added to the black beans. About half of the beans are kept whole while the remainder are mashed. This helps bind the burgers and gives them texture. After forming the burgers, a quick sauté in a hot pan adds a crispy browned crust and enhances their flavor. Served on whole wheat buns with a spicy yogurt sauce, thick slices of tomatoes and crisp lettuce, Sweet Potato and Black Bean Burgers will be a welcome addition to your dinner table. I suggest making a double or even triple batch as they freeze well and will make for a quick meal on a busy weeknight.

Adding a meatless meal to your dinnertime is a healthy way to eat. Sweet Potato and Black Bean Burgers are also economical as a dinner for 4 can be made for around 5 dollars. That will help keep a little extra cash in your wallet which is a good thing.

Sweet Potato and Black Bean Burgers

Serves 4

2 tablespoons plus 2 teaspoons olive oil

2 cups finely chopped mushrooms

1 medium sweet potato, peeled and grated, about 2 cups firmly packed

2 garlic cloves, finely chopped

2 scallions, thinly sliced

½ teaspoon salt

1 cup chopped baby spinach

1 teaspoon cumin

¼ teaspoon cayenne

1 (15-ounce) can black beans, drained and rinsed

½ cup plain yogurt

¼ teaspoon chipotle powder

¼ teaspoon smoked paprika

Whole wheat buns

Sliced tomatoes

Lettuce

Directions

Heat a large sauté pan over medium high heat and drizzle with 2 tablespoons of olive oil. Add the mushrooms, sweet potato, garlic, scallions and salt. Sauté for 5 – 7 minutes or until the mushrooms begin to brown and the sweet potato is just cooked through. Add the spinach, cumin, and cayenne and continue sautéing the vegetables until the spinach is wilted, about 2 – 3 minutes. Remove pan from the heat.

In a large bowl, add the black beans and mash with a potato masher until about 1/2 of the beans are smashed and the remaining beans are still whole. Add the sautéed vegetables to the beans and stir to combine. Form into 4 burgers and place on a platter.

Heat the same sauté pan to medium high heat and add the remaining 2 teaspoons of olive oil. Cook the burgers for 3 – 4 minutes per side or until crispy and browned. Remove to a platter. In a small bowl combine the yogurt, chipotle powder, and smoked paprika for the Spicy Yogurt Sauce.

Serve burgers on whole wheat buns with sliced tomatoes, lettuce, and a dollop of the Spicy Yogurt Sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 369 calories; 92 calories from fat (16 percent of total calories); 10 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 54 g carbohydrate; 18 g protein.

Amy Casey, of Sparta, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes on her website www.amycaseycooks.com and in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning. Follow her on Facebook at www.facebook.com/amycaseycooks and on Twitter at amycaseycooks.

Maloney’s Pub Raises the Bar with 125 Taps

Deborah Smith, Executive Editor

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July 22, 2013

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Maloney’s Pub Raises the Bar with 125 Taps

Summer at the Jersey Shore doesn’t have to mean giving up your craft beer for a Corona or Coors light. On Friday, July 12, Maloney’s on Main in Matawan (http://www.maloneyspubnj.com/) raised the bar yet again in their quest to have one of the best beer selections not only in the state but in the entire country. Maloney’s hosted the Kon Tiki event to celebrate the addition of 20 more taps, bringing their total to 125 taps. These 20 taps become part of Maloney’s new reserve draught program, bringing rare beers to NJ.

The event was kicked off with Maloney’s new importing partner, B. United International, bringing rare beers to NJ that have never been served here. As Maloney’s owner, Fleurin, stated on their website, Maloney’s goal for the night and the new reserve program was “Our aim, in any language, is to create a unique experience by presenting the best, most desirable international beers not found anywhere else...” With that as a goal, Maloney’s succeeded. The rare brews served including beers and meade from Scotland, Switzerland, Italy, England, France, Germany, Denmark, Belgium, and South Africa.

After talking with the owner of B. United, I decided to try an extremely rare (supposedly only 3 kegs released in the world!), Harviestoun Ola Dubh 21 beer from England. This delicious beer, Harviestoun Old Engine Oil Engineer’s Reserve Ale aged in Highland Park 21 Scotch barrels, has an aroma of single malt scotch and wooden sweet flavor with chocolate, peat and vanilla undertones. I have been frequenting Maloney’s for more than 4 years and have watched them grow from a “measly” 24 taps to 125 taps. I have never been disappointed with their beer or food and have never gone there without trying at least one beer I have never had before.

Maloney’s on Main

119 Main Street

Matawan, NJ 07747

732-583-4040

Steve Srolovitz is a resident of Manalapan. By day a mild mannered engineer, husband and father of 3, by night (and the weekends) Steve is a fearless crusader for the New Jersey craft beer movement.

Foodfacts.com Exposes What’s Really In Our Food

Bergen County

HeidiR

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July 21, 2013

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BABY Nutrition, Allergen and Score Guide

The Must-Have Book for Families Concerned With Controversial and Addicting Ingredients in Processed Foods

Ever notice how eating cheesy processed snacks like Cheetos or Doritos leave your fingers and mouth a different color and create intense cravings for bag after bag of the salty, addictive crunchy contents? That’s exactly the experience that gave Stanley Rak, an Edison, New Jersey businessman, the impetus to look at the ingredient list on the bag and scratch his head over several unpronounceable names. Rak noticed his grandson’s demeanor, temperament and behavior change within 10 minutes of consuming the snack – and not for the better. Taking the ingredient list to task, Rak began what would become an all-consuming obsession with identifying what exactly is in our food. Within a matter of months he founded www.Foodfacts.com, a comprehensive online resource that has cultivated a huge following amongst consumers, nutritionists, pediatricians, health professionals and others who want to find out what’s really in our food.

Foodfacts Books, a division of Foodfacts.com, has released its first book, BABY Nutrition, Allergen & Score Guide 2013 Edition (ISBN: 978-0-9887670-0-3). Written by Stanley Rak and edited by Sarah Butterfield, the 90-page paperback is available for $14.95 through Foodfacts.com and on Amazon.com in digital format for Kindle users at $9.99; an increasing number of booksellers are carrying the book as well. A one-of-a-kind guide with over one thousand commercially produced baby food and infant formulas each rated by calories, fat, carbohydrates, fiber, sugar and protein contents, broken down by allergens, animal derived and controversial ingredients , BABY Nutrition, Allergen & Score Guide makes it simple to identify which products are best for baby and family. The book includes:

Pregnancy nutritional information spotlighting super-foods and foods to avoid.
Nutritional information for infants and toddlers including bottle-feeding health tips, age-appropriate foods, how to choose a formula, and tips for homemade baby food.
A helpful “Recommended Daily Intakes” guide broken down by age, featuring how much of each nutrient infants and toddlers should have each day.
“Allergies 101” breaks down the differences between food allergies, food intolerance, and food aversion, as well as provides tips on how to manage allergies.
A list of the most common allergies, dubbed “Class One Allergens,” explains symptoms and explanations behind the eight most popular allergens (i.e., peanuts, eggs, soy, fish, shellfish, tree nuts, dairy and wheat). Other allergens such as sulfites, nitrates, nightshades, corn and gluten are also explored.
Controversial ingredients such as carrageenans, trans fats, monosodium glutamate (MSG), artificial food dyes, caramel color, high fructose corn syrup, flavoring, acesulfame potassium, corn syrup solids and palm olein oil are explained and their side effects like hyperactivity examined.
A 42-page product listing separates foods into four categories: baby formula, baby and toddler food, baby treats and snacks, beverages and supplements, creating an at-a-glance cross reference of hundreds of popular baby and toddler meals, baby treats and snacks and beverages and supplements, from formulas to juice.

“BABY Nutrition, Allergen & Score Guide is designed to help parents make better informed decision about what they are feeding their children, from infancy on,” said Stanley Rak, author and founder of Foodfacts.com. “When we use sugar-laden formulas in infancy and artificially flavored baby foods in later months, we are setting the stage for a host of behavioral and health problems that will impact them and their families socially, academically and financially. The United States is far behind countries in Europe and other parts of the world in terms of transparency in the food industry and providing a full accounting of ingredients on labels. What’s more, we have no rules about the use of chemicals that are known to be highly dangerous at worse and extremely addicting at best in our foods, snacks and beverages. Our excessive use of food dyes, allergens, artificial flavors and sugars, whether in the guise of high fructose corn syrup or other forms, has created a nation of kids that are inclined towards obesity, hyperactivity, sugar addiction and unhealthy adult years.”

Designed to be updated annually, BABY Nutrition, Allergen & Score Guide provides an overview of the Foodfacts.com Health Score, a patent-pending formula that looks at aspects of the nutrition label and assigns a grade based on Foodfacts.com’s nutrition department’s recommendations for that food group. That grade is then given a bonus for vitamins and loses points for controversial ingredients. The website says manufacturers have no input on the score, taste is not considered and scores are not compared between products, creating a simple, easy-to-understand tool to help consumers navigate the often confusing world of ingredient lists and nutritional labels. Brands, food products and ingredients are easily searched through the website’s A-Z filters, providing at-a-glance letter ratings (A and B are best) and breaking down the ratings as well into nutrients, class 1 allergens, other allergens and controversial items.

While kids and adults are equally craving and addicted to foods and beverages, from formula, snacks, candies, juices and sodas, there’s hope for those who want to eat smarter and healthier. Removing processed, mass-produced foods from the pantry and fridge need not be costly or traumatic. Within three weeks of eliminating unhealthy foods from a child or adult diet, multiple health benefits are evident. The reason? Addictions are believed to subside in this time frame, cleansing the body of chemicals which trigger mood, behavior, cravings and other downsides of unhealthy eating.

Foodfacts, the largest and most comprehensive internet source for nutritional facts, is based in Edison, NJ. For more information or to order BABY Nutrition, Allergen and Score Guide, priced at $14.95, visit http://www.foodfacts.com/. The book can also be found in digital form for kindle users on Amazon.com for $9.99.

Heidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands. Heidi is equally comfy in greasy spoons and high-end restaurants. When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating. Heidi also writes at Redhead With A Fork, a life|style blog. To reach Heidi, email her at [email protected].

Get your Cue on at Down to the Bone

Veronique @ Food & Wine Chickie

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July 19, 2013

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Located on beautiful Lake Lackawanna in Stanhope, NJ, Down to the Bone Barbecue is the brainchild of Owner/Chief Smoker Jeff Feldstein. Feldstein comes to barbecuing via Corporate America where he was the General Manager of a large New York-based court reporting company. After his Wall Street career lost some of its luster, Feldstein decided to pursue his passion for cooking and enrolled in some recreational barbecue classes and a few more serious courses at the French Culinary Institute. With that newly-acquired knowledge and a diploma from the French Culinary Institute’s Restaurant Management and Culinary Techniques program, Feldstein, took his smoker and barbecue sauces to street fairs and markets where he built a cult following. At the delight of his customers, Jeff recently opened Down to the Bone Barbecue & Co., a Texas-style barbecue restaurant.

Captain Crunch Chicken. Photo Credit: Eat with Dan

At Down to the Bone, Jeff presents “Barbecue Fusion” cuisine, where even the most unlikely menu items get a dose of the barbecue treatment. During our visit, we enjoyed some fun and tasty starters – Pulled Pork Egg Rolls ($6.95) and Captain Crunch Chicken ($7.95). For the egg rolls, wonton wrappers are stuffed with slow-smoked pulled pork, coleslaw and Mild Madness barbecue sauce then deep-fried and served with spicy remoulade dipping sauce. There’s a funny story behind how the Captain Crunch Chicken made its way to the menu. “We had a pre-opening reception for friends and family and knew we needed something the kids would enjoy so we did chicken fingers coated in Captain Crunch. Come to find out that most of the chicken was eaten by adults who asked for the item to be on the regular menu, so we agreed”, said Feldstein during a recent interview. The chicken tenders are dipped in crushed Captain Crunch and deep-fried until golden and served with house-made honey mustard dipping sauce.

There are also several delicious salads – kidding, the salads might be great but it’s not what we came to Down to the Bone for. Meat is, so on to the entrées!

A great way to sample a few barbecue favorites is to order one of the two combination platters available. There’s the Memphis Combo $23) which allows diners to select two meats and two sides. The Kansas City Combo ($28) is what we opted for with its three meats and three sides.

Brisket-Wrapped Scallops. Photo Credit: Eat with Dan

We picked the Beef Brisket, the Smoked Chicken and the Smoked Sausage. The brisket is thinly-sliced and a bit dry to us. The ribs were likely the meatiest ribs I’ve even encountered and are hand rubbed with a dry rub and smoked for over 6 hours. They are not sauced, which I love, with sauces on the table for guests who want to indulge. The chicken is a half chicken, yes, a full half chicken that’s rubbed with a blend of house spices and smoked for several hours. The meat is very moist and it might be some of the best barbecue chicken I’ve had. A whole smoked chicken can also be ordered off the regular menu for $22. The smoked sausage was a winner and is presented sliced for ease of sharing.

We also ordered a half rack of Baby Back Ribs ($12 – full rack $24). The ribs were likely the meatiest ribs I’ve ever encountered and are covered in a dry rub and smoked for over six hours. They are not sauced, which I love, with sauces on the table for guests who want to indulge.

Baby Back Ribs. Photo Credit: Eat with Dan

We couldn’t pass up ordering an item that was a bit unusual but actually sounded interesting – the Brisket-Wrapped Smoked Scallops ($24). Described as “Surf & Turf”, this dish showcased giant scallops that are smoked then wrapped in beef brisket and topped with flavorful spicy aioli. Brisket and scallops? Yes, it works.

An entrée we’ll be ordering on our next visit is the 20-Ounce Bone-In Ribeye ($25). Something we won’t be trying is the “Down to the Bone Challenge” – if a guest finishes all the food from a “challenge” dish, he/she receives a free Down to the Bone t-shirt and some major bragging rights. There are two “challenges” offered:

THE BONE ($24) – Two one-pound burgers topped with five pieces of Cheddar, Monterey Jack and Swiss cheeses and five pieces of thick-cut bacon. The whole thing is topped with lettuce, tomatoes, red onions and fried onion straws and served with an oversized bowl of chili cheese fries and coleslaw.
THE BEAST ($20) – A two-foot hot dog served on a bun, topped with chili, Cheddar-Jack, Pepper-Jack cheeses, red onions, bacon, fried onion straws, jalapeno peppers and pickles and served with an oversized bowl of fries topped with brown gravy and mozzarella cheese.

Down to the Bone Barbecue’s sauces, Mild Madness and Sweet Heat, are available for purchase throughout the tri-state area and at the restaurant. Here’s a list of places where the sauces can be found.

One of the things I enjoyed the most about this barbecue place is that, unlike most cue joints, it uses applewood in its smoker. “We don’t want to mask the flavor of the meat with heavy mesquite or hickory. We want to let the meat’s flavors speak for themselves and why we use applewood. It provides smokiness, but you get the real flavor of the meat”, boasts Feldstein, dubbed New Jersey’s “Sauce Boss” for BBQ.

Down to the Bone Barbecue & Co. offers not only gorgeous lakeside views from its two decks but also barbecue worthy of a trip to Sussex County in northwestern New Jersey.

172 Lackawanna Drive, Stanhope, NJ

973-347-BONE

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

Foodie Things To Do This Weekend and Beyond

Events

Marina Kennedy

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July 18, 2013

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Foodie Things To Do This Weekend and Beyond

July 18th, 19th, 20th: Cape May County 4-H Fair & Chicken Bar-B-Que – The Cape May County Board of Agriculture has three fun-filled days planned for you and your little ones. The fair will run from 12-9 PM each day, with the chicken barbeque beginning at 5 PM. Entertainment includes livestock exhibits, live music, amusement rides and games.

July 19th: Crabulous Crab Day – You won’t leave this festival without extensive knowledge of crabs, and a belly full of them! The Wetlands Institute in Stone Harbor will host this fun day, from 9:30 am – 3 pm next Friday. Enjoy a crab cake cook off, crab cooking lessons, a crabbing tournament and crab trivia.

July 19th: Cuba Libre National Daiquiri Day – Cuba Libre Restaurant and Rum Bar in Atlantic City will celebrate National Daiquiri Day and Ernest Hemingway’s birthday (a noted Cuban rum enthusiast) with special Papa Pilar rum cocktails and surf n’ turf menu additions. Try out “The Hemingway” cocktail or play it safe with steamed mussels and crab cakes. To make a reservation call (609) 348-6700.

July 20th: New Jersey State Ice Cream Festival – Xfinity will sponsor the 11th annual NJ State Ice Cream Festival this year in downtown Toms River, from 11:30 am – 5 pm on July 20th. The fair involves ice cream tastings, games, rides, food, and entertainment, with a more detailed schedule to be posted soon on their website. Who doesn’t love ice cream?

July 20th: Grand Opening of Amanti Vino’s Vinoteca – UPDATE – EVENT HAS BEEN POSTPONED – Montclair’s boutique wine shop, Amanti Vino, will have a ribbon cutting ceremony to celebrate the grand opening of it’s Vinoteca at 2 pm on Saturday. The Vinoteca is a charming outdoor area for guests to sip wines purchased at the store. The opening will include music by the Jazz House Kids, free food, and fabulous wine!

July 20th: 3rd Annual Taste of Bordentown – Visit Farnsworth Avenue in Bordentown City to sample Bordentown’s finest eateries. Tickets are $10 a person and may be purchased in advance, online. The tasting event will run from 1-5 PM.

July 20th: NJ State Crab Festival – Ice House Restaurant, 4415 Park Blvd., Wildwood. 11 a.m. – 11 p.m. “Crabby” fun for all ages! Blue Claw crabs! Beer Garden, “must try” crabby bloody mary! Vendors and exciting things for the kids including a crab race at 6 p.m. Live outdoor entertainment all day.

July 20th – 21st: Barrel Trail and Wine Tasting Weekend – This weekend is the perfect weekend for Jersey Wine enthusiasts to hop in the car, sip, and spit at wineries across the state. Wines tasted will primarily include barrel tastings of future vintages. Participating wineries include 4 JGs Winery (Colts Neck), Auburn Road Vineyard & Winery (Pilesgrove), Sharrott Winery (Blue Anchor), Heritage Vineyards (Mullica Hill), Laurita Winery (New Egypt), Ventimiglia Vineyard (Wantage) and Westfall Winery (Montague). Visit the New Jersey Wine Trails website for more information.

July 23rd: Veggiecation Kids Cooking Class – Whole Foods of Madison will host a free kids cooking class on Tuesday from 4 – 5 PM. Recipes will be veggie and health focused and are sure to get your youngsters excited about eating healthily!

July 25th – 28th: Atlantic City Food and Wine Festival – Headlining talents include: Robert Irvine, Rocco Dispirito and The Neely’s. Join us this summer at the Atlantic City shore for four days of fabulous foods, winning wines and celebrity chefs at the 2013 Atlantic City Food and Wine Festival. View Food & Wine Event Schedule This Years Celebrity Appearances Purchase and Event Package

July 31st- Food Truck Mash-Up Fun and trendy food trucks will make their inaugural visit to Bergen County on Wednesday, July 31, 2013 from 4 to 10 p.m. at Overpeck Park’s Amphitheater in Ridgefield Park, N.J. Sponsored by Holy Name Medical Center, the Food Truck Mash-Up will showcase more than 20 food trucks selling a variety of delicious foods from Thai to Puerto Rican barbeque to healthy wraps and unique desserts. Holy Name Medical Center will be promoting wellness and living a healthy lifestyle. Admission and parking are free of charge.Live music will be performed by School of Rock all-star and house bands, Bergen native Heather Brave, and 5 Track Mind. Heather’s debut EP, Simply, is now available on iTunes, featuring all self-written songs. For more information visit http://www.northjerseyevents.com/

Month of July: Nationwide Cheese Pairing Contest – Tenaya Darlington, author of Di Bruno Bros. House of Cheese and acclaimed cheese enthusiast, has announced a month-long, nationwide cheese pairing contest. Even better, your cheese plate entry must represent your state! Submit a photo of a cheese plate featuring local cheeses or a dish you created involving a cheese from your state. There will be a winner from each of the 48 contiguous states and each will win a copy of her new book, as well as inclusion in a winners post on her blog. Visit her blog for full details.

AC Food & Wine Festival Preview & Giveaway

Deborah Smith, Executive Editor

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July 18, 2013

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I had the pleasure of attending a sneak peak of the 2013 Atlantic City Food and Wine Festival just a short time ago. The Atlantic City Food and Wine Festival will take place July 25-28 2013 at Ceasars Atlantic City. (Psst, We’re giving away tickets, details at the end.) This 4 day event, is filled with a star-studded roster of the world’s most renowned culinary experts and TV personalities, including Robert Irvine, Rocco DiSpirito and The Neelys. The event, which sells-out annually and is the largest food and wine festival in the market, takes place across all four Caesars Entertainment Atlantic City casinos and resorts – Caesars, Harrah’s Resort, Showboat & Bally’s.

Since I am a local to the area, you would think that my husband and I are always in Atlantic City taking advantage of the amazing restaurants the city has to offer, right? I mean literally we are 15 minutes outside of Atlantic City. In reality, it’s quite the opposite! We hardly ever make it into Atlantic City, so this was certainly an eye opening experience and boy have we been missing out!

On this particular evening, there were just too many tasting options to list them all, so I am going to tell you about my personal favorites.

First up, the mini meatballs with homemade tomato sauce and micro basil from Sammy D’s inside of Harrah’s. (pictured above) These meatballs may have been mini but they were packed with flavor, and oh so filling! Pleasing to the eyes with a great pairing of bright red sauce and just the right amount of green basil and oh, so pleasing to my stomach! I only wish I had room for more.

As far as appetizers go, the roasted plantain empanadas from Dos Caminos were my personal favorites. The contrasting colors of brown empenada with bright orange aoli on top caught my attention immediately. I immediately was able to taste and feel the heat of the spice and as I kept tasting and chewing, the flavor changed to just the right amount of sweetness. I’m still not sure how they created this amazing combination of sweet and spice, and quite frankly I don’t care. It was out of this world amazing!

Last but definitely not least, were the amazing desserts that Head Pastry Chef, Deb Pelligrino, created for us. Deb is a local from Ocean City and has worked at Harrah’s for 13 years. She has also been featured twice on The Food Network’s cake challenges, one of which she brought home the Grand Prize!

Now, let me start by saying that sweets are the way to my heart and, Oh was I in heaven when I saw the table Deb had set up for us! The list of goodies included: S ‘mores Cheesecake Bites, Hypnotic cake pops (red velvet & chocolate Grand Marnier), Pistachio Chocolate Clouds, Popcorn Cream Shooters (with Canadian Bacon Bites), Sea Salt Fudge, and Double Chocolate Fudge Cubes (with passion gelee). They all sound so amazing, right?! RIGHT!! By far my favorite was the sea salt fudge. In my opinion you can never go wrong with sweet & salty and Deb Pelligrino definitely hit the nail on the head when she created this delectable dessert!

I was so thankful to have been able to preview a sampling of the foods that will be served during the Atlantic City Food and Wine Festival this year. Also a big thank you to Ceasar’s Entertainment for hosting our group. I know you will enjoy these delicious foods just as much as I did and that is why we are giving way 2 pairs of tickets to the Grand Market on Sunday, July 28th between 12:00pm – 4:00pm.

ENTER TO WIN: We are giving away 2 pairs of tickets ( 4 total) to The Grand Market! July 27th, between 12:00pm and 4:00pm at Bally’s Grand Ballroom.

The Grand Market is a huge “tasting village” featuring a wide selection of foods, wines, craft brews and liquors from world-renowned culinary masters, you will experience a true flavor adventure during your three-hour gourmet journey. And when you find something you love, take it home with you! Purchase your favorite flavors while culinary demos by celebrity chefs provide you with tips to enhance your home dining experiences.

Just leave a comment below this post. We will randomly select 2 winners on Monday July 22nd, 2013. Deadline for entry is Sunday, 7.21.13 at 11:59pm.

Good luck and Happy Tasting!

Erica Acosta is a full-time working mom to 3 handsome boys and 1 amazing husband. In her downtime she enjoys reading, sewing, and taking her boys to the beach! Her passion for writing began in High School, and one day she hopes to add “Book Author” to her list of accomplishments.

Dunkin’ Donuts’ “Iced Coffee Cash & DDash”

Food News

Deborah Smith, Executive Editor

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July 16, 2013

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Dunkin’ Donuts’ “Iced Coffee Cash & DDash”

In the midst of this week’s heat wave, Dunkin’ Donuts surprised one cool customer, Shanel Williams, 20, a South Brunswick resident, when she stopped in to Dunkin’ Donuts this morning as she does every day on her way to work. Crew members greeted Shanel with confetti, cheering and a giant check for $1,000 right after ordering breakfast. As to be expected, Shanel was excited about her “icy cool” loot, and when asked how she was feeling she responded that she was shocked and excited, saying that this morning’s prize was the best thing that’s ever happened to her before she’s had her coffee. She then called her boss to explain that she would be late because “I just won $1,000 at Dunkin’ Donuts!”

In addition to the cash, Shanel also received a month’s supply of Dunkin’ Donuts Iced Coffee, a Keurig® K-Cup® Brewing System, and a box of Dunkin’ Donuts’ new Original Blend Iced Coffee K-Cup® packs. The surprise is part of Dunkin’ Donuts’ “Iced Coffee Cash & DDash.” Every weekday from July 8 through July 31, Dunkin’ Donuts is surprising at least one guest somewhere in the U.S. with these cool prizes. Iced Coffee Cash & Dash recognizes the brand’s fans who depend on Iced Coffee and other menu items to keep running all summer long.

This month Dunkin’ Donuts introduced Original Blend Iced Coffee K-Cup® packs, a new variety of the brand’s K-Cup® packs for use with the Keurig® K-Cup® Brewing System. Specially crafted to deliver the great taste of Dunkin’ Donuts’ Original Blend Iced Coffee in a single-serve portion, at the touch of a button, Iced Coffee K-Cup® packs are available through August at participating Dunkin’ Donuts restaurants nationwide.

Community Members Dish It at The Warren County Farmers’ Fair

Deborah Smith, Executive Editor

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July 15, 2013

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Community Members Dish It at The Warren County Farmers’ Fair

Sponsored Story

The Warren County Farmers’ Fair is famous for its Hot Air Balloon Festival, but those glorious balloons aren’t the only attraction worth the trek.

Visitors to the Fair have a huge selection of food choices from fresh baked pies to pulled pork and everything in between. And the best part, everything falls in the $5-$7 dollar range. Try doing that at most events these days. You can even find some cool, refreshing Snapple water at the Snapple Tent for just $1 a bottle.

Did we say pie? How about freshly made every evening by the members of the Stewartsville Grange. We are not just talking the flavor of the day here folks, we are talking 15 different varieties of homemade pie.

What’s a Grange you ask? (Even if you didn’t ask, we’re gonna tell you) A grange is a fraternal organization that encourages families to work together to promote the economic and political well-being of the community and agriculture. There are two remaining that run food stands at the Fair – one just mentioned and the other is the Warren Pomona Grange.

The Warren Pomona Grange offers the only sausage sandwiches and fresh cut French fries on the Fairgrounds. Their all-American menu includes hamburgers, pork roll and the like.

If you’re a sports enthusiast, visit The Warren Hills Wrestling Club’s booth were they will be serving up their healthy beef and chicken taco salads. This group also organizes the Invitational Wrestling Tournament on closing day Saturday, August 3. The event begins at 8 am, when they begin serving up breakfast for the day.

Are you a member of a Lions Club? Show your support to one of several represented at the Fair. The Harmony Lions Club is known for its pulled pork and a menu with so many choices it’s hard to decide. The Knowlton Lions Club serves up funnel cakes and Jersey Fresh roasted sweet corn with their own special blend of spices to add a little kick, and fresh squeezed lemonade. For one night only, on opening day Saturday, July 27, support the Belvidere Lions Club and their Chicken BBQ fundraiser.

Lastly, let’s talk more about desserts. How about a fresh Peach Sundae from Mackey’s Orchard and Ice Cream Barn. Or support the 4-H Milk booth and purchase an ice cream, cold milk or other beverages. If you visit on Sunday you can partake in the largest sundae – a HUGE sundae build and scooped out by the directors and Fair Queen and Princess, for free, while supplies last.

Gates Open at 11 am from Saturday July 27 to Friday August 2, and 8 am on closing day Saturday, August 3. On select days and for your enjoyment some of our local clubs have shows that begin prior to our official open times. Exhibit buildings, vendor booths, food stands open by 12 noon. http://www.warrencountyfarmersfair.org/

The Art of Artisan Coffee at Small World Roasters

Vikki Hurley-Schubert

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July 14, 2013

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The Art of Artisan Coffee at Small World Roasters

Fifteen seconds is a long time in the coffee world. Those few seconds make a huge world of difference in the flavor and roast of the beans. I learned what an exacting science and art coffee roasting is at a “Backstage Pass” tour of the Small World Roasters, given by Jon March, owner and Master Roaster and Tim Hinton, quality control manager.

Small World Roasters, roasting beans since 1997, offers “Backstage Pass” tours monthly. The facilities are tucked in a small industrial complex in Skillman, about four miles north of Princeton. Roasting beans in 50 pound batches takes between 12 to 15 minutes. The beans tumble in a cast iron drum reaching a temperature of up to 430 degrees.

During the first six to seven minutes of the roasting period, a lot of moisture comes out of the bean, causing the bean to puff up and crack or pop as the water evaporates. Two to three minutes later the beans will pop again and thirty seconds after the second pop, the beans are ready to come out of the roaster, where they are cooled under a fan to stop the cooking process.

The roasters look for the beans to turn a chocolate color and develop a sheen from the oils coming to the surface. The shiniest beans are used in a dark roast called “Crispy Hippie,” which is roasted a mere 15 seconds longer than the regular roast. The beans are slightly burned, giving the dark flavor. Each bean in a blend is roasted individually for maximum control over the flavor and roast, since beans from different locations have varying roasting times. Up to 150 pounds of coffee can be blended in the cooling trays at a time.

To make their two decaf coffees, Small World uses a Royal Water process from Mexico to remove the caffeine. Decaf coffees lose a lot of their nuances, due to the nature of the process, which changes the flavor of the bean. Another caffeine removal process not used by Small World is methanol chloride.

Balance between acidity and body make the best tasting coffee. Acidity is the vibrancy of the flavor and the liveliness on the palate. The weight of the coffee makes up the body, along with viscosity and the fat content of the milk. The body also affects the finish of the coffee in your mouth.

The best coffees are grown in countries along the equator and the most flavorful are grown in higher altitudes. In the higher altitudes, the less oxygen in the air produces a denser bean that keeps its flavor longer. Coffee grows like cherries on a shrub-like tree. This tree takes seven years to mature and the coffee beans are the “pits” of the cherries.

There are two species of coffee–robusta, which has the most caffeine and more acid per cup and is the most common type of bean, or the arabica, which is used in specialty coffees. When coffee is roasted, it should be consumed within two weeks for maximum flavor, as it has been at Small World. Coffee served at the two cafes in Princeton and partner restaurants is delivered from the roaster within three days of roaming for freshness.

The tour, limited to small group, was very informative and I learned way more than I could fit into this story. All coffee lovers should take it, especially since it’s followed by a tasting.

The Backstage Pass tours are offered once a month and cost $25, including a half pound of freshly roasted coffee. Information can be found on the Small World website at http://store.smallworldcoffee.com/CategoryProductList.jsp?cat=Backstage+Pass

Victoria Hurley-Schubert, Regional Editor Ocean County, is a true Jersey girl. Raised in Marlboro, Vikki has lived in the area her whole life. She loves to experiment in the kitchen and is happiest when feeding a houseful of friends and family. A journalist for 10 years, she now serves as media coordinator at the Princeton Regional Chamber of Commerce. Vikki is happiest on the road, so it should be no Surprise she is a travel agent specializing in Disney destinations. Follow her on Twitter @vikkihs. – See more at: http://www.jerseybites.com/the-team/#sthash.PakB0XJ9.dpuf