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Fin Brings the Shore to Montclair

Gina Glazier
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Fin Brings the Shore to Montclair

If it wasn’t for one of my very best friends, I would have overlooked and ultimately missed out on what I believe is some of the best food in NJ. You see, my friend, Jayne, lives in Montclair and every so often we and another “bestie” meet up and get dinner in and around her neighborhood. Truth be told, the places we’ve been have surpassed some of my wildest culinary wishes. Even better, there are still plenty of places I’ve yet to visit that are on my “dinedar” within this delicious little town. Just recently, we reserved a table and had one incredible meal at a place Jayne recomended, Fin Raw Bar and Kitchen.

Now let me explain why we three now love this place. First, the food: fresh, tasty, and executed with utmost care. Second, the ambiance: think beachy, nautical, just steps from the sand, etc. The space, from theboardwalk entrance to the high wood-planked ceilings, immediately transports you to some beach somewhere sans the traffic you had to fight to get there. With all three of us being Jersey Shore girls, born and raised, Fin feels like home. Not many things beat great food, great atmosphere, and great company while bringing back great memories.

So let’s dig in. We started with two appetizers that were gone far too quickly. The Fried Calamari ($12) with a spicy tomato sauce and lemon-anchovy aioli was as good as it gets. A piping hot, crispy coating on the tender meat was their recipe for success. The Shrimp and Chorizo ($14) served in a deep-fried wonton was uniquely delicious. The proteins, both served over a white bean salad, had just the right amount of heat to keep us satisfied. What I liked best about this dish though was the cohesiveness of it: seared succulent meats paired with hearty beans tied together on a flaky platform.  It was delicious from top to bottom.

Dinners, again, had us swooning. Before I get into our individual selections, I must begin with the Table Tasting’s Lobster Truffle Mac & Cheese ($12). There’s not much to say about this except that I want this recipe and I want it now! The lobster meat was admirably abundant while the cheese oozed in all the right places, which, in my opinion, is in every place! It’s a dish not to be missed and for the price, I recommend all to order.

As for entrees, I went with Sea Scallops ($27) from their Wood-Fired Grill selections. I chose to accompany the scallops with escarole and white beans. The scallops were exactly what a seafood restaurant should offer. Glistening from their recent sear, the scallops were both charred and textbook juicy. Going with a light side was the right idea as it left me with plenty of room to finish the dish and enjoy every last morsel.

Another dish of note was the Lobster & Shrimp ($29). This was served “Shanghai Style” with a ginger curry sauce and fried crispy spinach. Kudos to the chef for this one; it seriously demonstrated some topnotch skill. Both the lobster and the shrimp were cooked well and shined adjacent to the salted strings of fried potatoes. Pacific Cod ($27) with a honey balsamic glaze was the last dinner delivered to our table. As expected, it was fall-apart good. The glaze here truly deserved a supporting role award. It was a marriage of a savory flavor with a sweet one that had all the ratios right.

We passed on dessert but still took a peek at Fin’s offerings. They all sounded awesome, so let’s just say we now know to save an appetite for some sweets next time. Once the bill arrived and we said our goodbyes, we couldn’t help but not only feel like we were leaving each other but our home as well.

Fin Raw Bar and Kitchen is located at 183 Glenridge Avenue, Montclair, NJ. More information can be found at www.finrawbarandkitchen.com.

Gina Glazier is a born and raised Jersey Girl. She recently earned her Master’s degree in Reading & Literacy and is currently a teacher. Gina lives with her husband, Matt, who is her number one fan and shares in her passion for the culinary arts, minus the cooking part! Her “culinary life” became a reality a few years back when she was chosen to be a guest of The Star Ledger’s Munchmobile. This ignited Gina’s desire to be around food and all its counterparts all the time, meaning restaurants, cookbooks, TV shows, cooking, etc. Gina says her “biggest and most monumental experience” was being a part of  The Star Ledger’s Pizza Patrol two years ago where she traveled the entire state, eating at 3, 4, sometimes 5 pizzerias a night for just about 6 months! You can check out her Hungry Teacher adventures, on her blog www.ahungryteacher.blogspot.com. – See more at: http://www.jerseybites.com/the-team/#sthash.yPRD4z6e.dpuf

 

Farm Fresh Spinach Quesadillas

Hillary Irwin
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Farm Fresh Spinach Quesadillas

I am always trying to find interesting ways to get my kids to eat and enjoy their vegetables.  Quesadillas are always a big hit in our house.  They are easy to make, you can pack them with all kinds of veggies and they are the perfect size for little hands.

This time of year the Jersey farmers markets are full of farm fresh spinach.  Spinach is a super-food that literally feeds the brain vital nutrients (specifically the B-vitamin folate), helps strengthen your immune system and promotes eye health.  It can be eaten raw in a salad, but tastes even better sautéed into a tasty quesadilla!

This recipe is so simple and versatile…it would be delicious with any sautéed greens or cheese combo.  Serve with salsa for a spicy snack or some tomato soup to make a complete meal.

Fresh Spinach Quesadillas
1 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp cumin
pinch of Kosher sat
12 oz. spinach leaves, washed and spun dry
2 10-inch whole wheat tortillas
1/2 cup grated reduced-fat Monterey Jack cheese

Heat oil over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, cumin and salt and sauté 2 minutes. Stir in spinach and reduce heat to medium low. Saute until spinach wilts.

Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/2 spinach mixture, fold over and cook for 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.

Hillary Irwin is a registered dietitian and the founder of Simply Beautiful Mom, a nutrition counseling and consulting practice based in New Jersey. In her practice, Hillary counsels children, adolescents and adults on many nutrition issues, with a focus on clean, balanced eating and weight management.  She is an expert at teaching clients how to fit proper eating and healthful cooking into a frantic lifestyle, taking the busiest of the busy and teaching how simple changes can create fantastic results.  Hillary holds a B.S in Nutritional Sciences with a concentration in Dietetics from Cornell University and a Masters Degree in Applied Anatomy and Physiology from Boston University.  She is an active member of the Academy of Nutrition and Dietetics (AND; formerly the American Dietetic Association), the New Jersey Dietetic Association, and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Sports Cardiovascular and Wellness Nutrition and Weight Management.  Hillary lives in Westfield, New Jersey with her husband Greg, her two children (Oscar, 4 and Lola, 2) and their dog Willard. She loves food, traveling, cooking and spending time with her family. – See more at: http://www.jerseybites.com/the-team/#sthash.8Jn9WZnh.dpuf

Little Dog Brewing: Beer with a Pedigree

Peter Culos
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Little Dog Brewing: Beer with a Pedigree

It didn’t take Gretchen Schmidhausler long to get the investors she needed to officially list her new venture, Little Dog Brewing, as a brewery in planning.  It’s not hard to understand why.

First, there’s her name.  It screams Reinheitsgebot!  She appeared on the local beer scene at the Red Bank Brewing Company in the late 90’s, did a brief stint at the Ship Inn (Milford) and then over a decade as Brewmaster at Basil T’s in Red Bank (where I interviewed her for my first article for Jersey Bites).  Along the way Gretchen medaled at the Great American Beer Festival 3 times (2 golds) and served as President and then Administrative Liaison for  the New Jersey Brewers Guild.  It was only a matter of time before she hung out her own shingle.

It started with GretchenBrew, LLC whose services include beer tastings, consultation, and beer education.  So, if you want your bar staff up to speed on craft beer, call Gretchen.  Do you have a group interested in pairing beer with cheese?  Call Gretchen.  Need some ideas on marketing your new pub?  Call Gretchen.  However, there has been one other thing calling Gretchen since she left Basil’s in 2011.  Like a Jack Russell pulling on your pant leg, she knew she would get back to brewing.

8740574941_73526a7436_zGretchen is well on her way to accomplishing that goal.  In fact, she has already purchased a 4 bbl. system.  The only thing her Little Dog needs now is a home.  Not just any home, mind you.  Gretchen envisions a community environment for Little Dog, not a back lot in an industrial park.  She described the concept as a “storefront brewery.”  It would be a place that gets walk in traffic with a bike rack out front.  It would have a lively tasting room which would take advantage of New Jersey’s new laws that allow for on premises consumption and where she can practice her talent for beer education.  Little Dog would be a destination brewery where people learn to appreciate good beer and take home a couple of 22 oz. bottle’s too.

 In keeping with the community theme, the tasting room hours would be limited so as to enhance patronage of the local bars and restaurants and not compete with them.  It’s an important and well thought out concept.  A major bone of contention during the debate about New Jersey’s new laws was that allowing breweries to start selling pints on premises would erode existing local bar and restaurant traffic.  The Little Dog idea is to draw attention, wet appetites and then send curious customers out to try other local haunts.  It goes something like this.  You stop in and learn about all the subtle nuances of a well crafted porter.  You also learn it goes great with beef short ribs and that the place down the block just happens to be known for their exceptional beef short ribs.  So, where do you go when the tasting room shutters its doors at five o’clock?

Little Dog will round out its concept by making sure is a comfortable atmosphere for a fast growing segment of new beer aficionados:  Women.   Smart move.  Also, in keeping with her German roots Gretchen plans on brewing innovative takes on classic styles and concentrating on seasonals too.  They will all be offered up in bomber bottles right from the get go so Little Dog won’t rely on draught only support in the beginning.  IPA is the most popular of flagship styles but Little Dog won’t rely on that either.  Gretchen was thinking maybe a Heffewiezen.  It’s that German thing again!

All that remains is to see which New Jersey town will adopt Little Dog.  Surely one of them is looking for a disciplined, intelligent and thoughtful approach to beer that will enhance their town’s vibe.

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

Foodie Things to Do This Weekend and Beyond

Deborah Smith, Executive Editor
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Foodie Things to Do This Weekend and Beyond

June 22nd & 23rd: The summer will uncork in grand style when 18 of New Jersey’s finest wineries join together for the “Washington Lake Park Wine Festival” on June 22 – 23 from 12 noon – 5 pm each day. Produced by GPS, Inc. this weekend of great New Jersey wine, local culinary treats, fabulous live music, hand-made artisan crafts and kids activities is the right way to “sip into summer.” Live performances by The Gas House Gorillas on Saturday and The Funktion on Sunday. Tickets for the “Washington Lake Park Wine Festival” can be purchased in advance at a discounted rate of $15 and at the gate for $20. Spectators and those under 21 are free. Paid admission includes wine tasting of more than 300 NJ wines and a souvenir wine glass. Eats and treats are available to purchase and are not included in the paid admission. Washington Lake Park
647 Hurffville Cross Keys Road, Sewell, NJ 08080 609-758-5400 Website

June 22nd and 23rd: The Baymen’s Seafood & Music Festival Tuckerton Seaport, 120 West Main St, Tuckerton. 11 AM to 5 PM; $8; seniors $6; ages 5 to 12, $5; under 5, free; members, free; nominal cost for food. New for 2013… micro-brew court! Enjoy delicious Jersey fresh clams, crabs, scallops and shrimp from the finest local seafood purveyors. Crafters, vendors, music, food, refreshments, family activities, demonstrations,boat rides, boat builders and decoy carvers. Speak with commercial fishermen to learn about occupations on the bay or take a clam shucking class.Information: 609-296-8868.

June 23rd: Holmdel:  Italian Food Festival 11am – 7pm, Dearborn Market’s first-ever Italian Food Festival will take place tented outside in the garden center. Enjoy delicious, Italian-American cuisine like homemade sausage, peppers & onions, porchetta, cured meats, cheeses, gelato, cannoli, zeppoles, and samplings from some of our favorite Italian Specialty vendors. Enjoy good food & family fun with live music, face painting and pony rides. More information is available by calling 732.264.0256, or online at www.dearbornmarket.com

June 26th: Brooklyn Brewery Beer Dinner… Brooklyn all the way!!  Morris Tap & Grill. Menu:  Welcome Beer, Brooklyn Weiss | 1st Course Sheepshead Bay Spicy Clam Strips with Garlic Foam, Bacon and Corn &
Brooklyn Summer Ale | 2nd Course Lundy’s Crab stuffed Shrimp with Sugar Snap Peas, Butter Lobster Meat on Sweet Pea Risotto & Brooklyn Scorcher | 3rd Course Bay Ridge Prosciutto and Burrata Pizza Roll with
Arugula Salad and Fennel, & Brooklyn Sorachi Ale | 4th Course Five Spice Rubbed Pork Loin and Coney Island Waffle Style Chips & Brooklyn Blast | Dessert The Brooklyn Bridge (surprise) with Brooklyn Monster Ale
$65 exc. tax & tip email to [email protected] to register with your credit card information.

June 29 and 30th: Sangria Sampler Wine Trail There is nothing like a tall, cool glass of Sangria on a hot, sweltering summer day.  Travel the Vintage North Jersey wine trail to experience a wide range of mouth watering sangrias.  From tropical white wine sangrias to deep fruity sangrias, you will learn a wide range of Sangria styles that you can make for your next summer party.  Vintage North Jersey wineries located in Sussex, Warren, Hunterdon and Mercer counties will blend up their best Sangria recipes for you to sample.  They will also offer recipes to help you mix your own at home.  It’s a Sangria sipping adventure along the Vintage North Jersey wine trail.  For more information: http://www.vintagenorthjersey.com/wine-trails/sangria-challenge-wine-trail/

June 29 and 30th: Jersey Shore Wine Festival 12 – 5pm Tropicana is proud to announce the Jersey Shore Wine Festival. This two-day festival will feature some of New Jersey’s best wineries and will take place on the Atlantic City Boardwalk in front of Tropicana.  Click for more information and to purchase tickets.

sipping-logoJune 29 and 30th: Sippin on the River in Red Bank. Sippin’ On The River will turn Marine Park, Red Bank into a two day fantastic celebration of summer fun. Presented by Red Bank Flavour, the last weekend of June promises top culinary delights, all day live music, festival amusements, and the most refreshing beer & wine garden Red Bank has ever seen. Located on the banks of the Navesink River, there’s no other place to be sippin’ on the river this summer!! $5 admission at the door. Featuring Red Bank’s own: Bistro at Red Bank, Teak, Gaetano’s, Front St. Trattoria, Dish, Sicilia Cafe, Cheese Cave, Jamian’s, Tony’s Sausage, New Corner Pizza, Sugarush, Boondock’s Fishery, The Lusty Lobster, Red, The Downtown, Mumford’s Culinary Center and Readie’s Cafe. Plus Beer & Wine Garden, Live Music & Festival Amusements and more!  http://sippinontheriver.org/

June 29th: A Summer Beer Festival at the Meadowlands Racetrack in East Rutherford. $40 includes admission, live racing program, commemorative tasting glass, and unlimited beer samplings; gate opens at 5 PM; tasting begins at 6 PM; racing at 7:15 PM.  Featured beers include: Sea Dog Blueberry Wheat | Unibroue Fin Du Monde |Leinenkugels Summer Shandy | Sixteen Mile Inlet IPA | Hooker Blond Ale | Flying Fish Farmhouse Ale For tickets, visit: http://meadowlandsracetrack.ticketleap.com/summer-beerfest2013/.

July 12 – 14 New Jersey State Barbecue Championship℠. Free Admission. North Wildwood.The New Jersey State Barbecue Championship℠ is a three-day open-air festival featuring championship barbecue competition; live cooking demonstrations, special displays, and food and beverage vendors to satisfy every taste and appetite. http://www.njbbq.com/

July 20: 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. 609.522.0033 or http://www.IceHouseWildwood.com

July 25 – 28: 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

CRISP Offers Vegetarian Rapid Cuisine in Denville

Veronique @ Food & Wine Chickie
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CRISP Offers Vegetarian Rapid Cuisine in Denville
Authentic Falafel Pita
Authentic Falafel Pita

I used to work a couple of miles from the location that CRISP owner Johnny Makker chose for his newly-opened restaurant and I can absolutely say that the area was in dire need of a healthy, rapid cuisine (aka fast food) option. CRISP, with its vegetarian menu, more than fills the void.

Located on bustling Route 10 near Route 53 in Denville, CRISP offers a menu comprised of salads, burgers and pita sandwiches topped or filled with various combinations of fresh ingredients and one of the better versions of my beloved falafel you’ll find in these parts.

The restaurant is spotless and the prep area was constantly cleaned and tidied up during my visit. The very personable prep area person greeted me with a smile and took my order of Fiesta Tomato Soup ($3.75), Athenian Salad Bowl ($8.95) and Authentic Wheat Pita ($6.95). The soup was tasty and topped with a bit of cheese. The Athenian Salad Bowl was a traditional chopped Greek salad served with herbed yogurt, feta cheese, Kalamata olive oil, green olives and five flavorful and perfectly crispy falafel. The Authentic Wheat Pita (they were out of white pita bread) was stuffed with a generous amount of hummus, cucumber, tomato, parsley, mint, pickle salad with tahini and, again, the fabulous falafel. The pitas are served in a clever to-go box that is perforated to create a handy holder for the sandwich.

Crisp Menu
Crisp Menu

We were completely satisfied with our meal, but we could have ordered sides of waffle fries ($2.25) or hummus ($3.75) to pair with our entrées.

Crisp Prep Area
Crisp Prep Area

CRISP promotes itself as a “…fresh, healthy, and unique alternative to fast-food with lots of flavor.” After lunching at the already-popular restaurant, I couldn’t agree more.

Address: 3000 Route 10 W, Denville, NJ 07950

Phone: (973) 970-9707

Hours: Monday – Saturday: 11:00 am – 8:00 pm and Sunday: 11:00 am – 7:00 pm

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

Schlotzsky’s Englewood: A Lifelong Dream

HeidiR
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Schlotzsky’s Englewood: A Lifelong Dream

Lea Dalleggio didn’t want to be a movie star or president of the United States when she grew up.  All she wanted to be was an owner of a casual dining chain called Schlotzsky’s.  As a child, Lea would travel from her home in Monmouth County, New Jersey to spend summers with her grandmother in Houston, Texas.  She started eating at Schlotzsky’s when she was five years old and for two decades begged her father to open a restaurant in the Garden State.  Upon her completion of undergraduate and MBA programs at Rutgers University, the 25 year old finally got her wish.  Her father, Anthony Dalleggio, bought the New Jersey franchise rights to Schlotzsky’s as an investment for his family and Lea was soon on her way to running not only her first business, but New Jersey’s first Schlotzsky’s.  Dalleggio and her family plan to open an additional 16 locations in the Garden State over the next five years.

“As a child, I loved the freshly baked buns, the smell of the restaurant, the bright colors and the delicious sandwiches and salads,” said Lea Dalleggio, Englewood Schlotzsky’s franchise co-owner.  “Schlotzsky’s signature sandwich The Original®, a play on the New Orleans muffaletta with soft bread encasing tender meats, cheeses, lettuce, tomato and chopped olives, was something I dreamed about as a kid when I wasn’t in Texas.  My goal was to bring this distinctive sandwich on bread baked from scratch, salad and soup restaurant concept to the Garden State where I could get my year-round fix while providing the community with a completely new dining option that would be as attractive to kids as it would be adults.  We have fans driving to Englewood from Virginia to enjoy our sandwiches.  That’s how much of a following the brand has.  People stockpile our potato chips, which are made exclusively for Schlotzsky’s and come in nine varieties, to complement all our sandwiches.”

Located in the Englewood ShopRite Plaza at 39 Nathaniel Place, the casual dining eatery is open Monday through Friday from 8:00 AM – 8:30 PM, Saturday from 9:00 AM – 8:00 PM and Sunday from 10:00 AM – 6:00 PM.  The restaurant also offers Cinnabon cinnamon rolls and self-serve Carvel ice cream.  The restaurant serves Jersey Roasters Coffee, a blend produced in the Garden State, and will soon offer yogurt and fruit salad breakfast selections.  The location has bold, bright colors, making it a good venue for birthday parties and sports team league gatherings.  The restaurant offers catering in the region  with minimum orders of $30.  For more information, call (201) 608-5422 or visit www.schlotzskys.com.

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].

Red Knot at Galloping Hill in Kenilworth

MStavrou
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Red Knot at Galloping Hill in Kenilworth

Too often the words “banquet facility” conjure up visions of overcooked steak, mushy vegetables and uninspired cuisine. However, the new Red Knot restaurant at Galloping Hill Golf Course in Kenilworth aims to change perceptions with a menu focused on the craft of cooking, as well as locally sourced ingredients.

Red Knot at Galloping HillPhoto by Christopher M. Bossio

The 46,000 square foot complex is overseen by Executive Chef Ralph Romano and his sous chefs. The Clubhouse at Galloping Hill banquet facility holds up to 300 people and overlooks the golf course, while the gastropub on the ground floor seats 50 people indoors and 50 outdoors. Chef Romano previously helped open the Barclays Center in Brooklyn but returned to his New Jersey roots when he was offered the chance to work with Food and Beverage director Richard Spaulding, formerly of 90 Acres and Ursino. Chef Romano’s menu is based around local and seasonal ingredients and he makes an effort to work with local food purveyors whenever possible. As he put it, Union County has its very own “culinary corridor,” which allows him to purchase quality goods only a short distance from the restaurant. The companies he works with include Dreyer Farms in Cranford, Savory Spice Shop in Westfield, Valley Shepherd Creamery in Long Valley, and Palermo’s Bakery in Ridgefield Park. The local emphasis applies to the beverages as well, with Brooklyn Brewery and Cricket Hill pouring their beers at the facility, while Climax Brewing is producing a Galloping Hill Lager. Red Knot is also working with 2 Chicks with Chocolate, located in South River and Metuchen, which offers up handmade and hand-painted chocolate truffles for favors.

2 Chicks with Chocolate

Red Knot opened in late May and offered a tasting for the media and customers. The tasting provided a look at how the menu differs from that of a typical banquet facility, as the samples included tamarind crusted scallops with polenta, sliced duck, grilled shrimp with quinoa, and pea soup served in shot glasses. The gastropub will offer up more familiar fare, such as a steakhouse burgers, handcut fries, and soups made from scratch. Each dish aims to represent Chef Romano’s emphasis on the “craft of cooking.” As the golf course is open to the public, anyone can dine at the gastropub and enjoy not only the beautiful views of the golf course, but also the delicious dishes cooked up by Chef Romano and his crew.

Galloping Hill Golf Course

Red Knot at Galloping Hill
3 Golf Drive
Kenilworth, NJ
(908) 686-1556

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.

Nourish: Cookbook Review & Giveaway

Melissa Beveridge
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Nourish(Enter to Win a Free Digital Copy of Nourish by leaving a comment below this post. Enter by Thursday, 11:59pm. We’ll be giving away 3 copies Friday, June 21st.)

Last week I found out about a brand new cookbook, Nourish, which was written by two New Jersey health coaches. As soon as I started flipping through the pages I knew I had to try one of the recipes. I went for the chickpea burger with avocado mash which was delicious! After that experience, I decided I wanted to learn more and see just how these two locals were able to manage writing a cookbook with such interesting recipes.

“Mom text message!” comes a voice from what sounds like a purse. Debbie just starts laughing, “That’s mine!” She goes on to explain that her daughter recorded that text message signal for her. I think to myself, these women are just as interesting and unique as the recipes in their cookbook.

Local friends and integrative nutrition counselors, Wendy Bright-Fallon of Renew Wellness in Red Bank and Debbie Peterson of 180 Health in Little Silver, met a few years ago and “instantly clicked.” They both shared a common interest in eating healthy and cooking most of their meals, but it wasn’t until they started going over all of their of recipes that they decided to actually put together their own cookbook.

In the fall of 2011, Wendy and Debbie debuted their first cookbook, Taste, an online version featuring 25 recipes. They received such positive feedback that they decided to go the extra mile and put together a full cookbook – this time in print.

Collaborating with the Local Community

Developing their first printed cookbook, Nourish, which debuted in early 2013, was an act of love. Not only do they enjoy cooking and experimenting with foods, but they also knew that a lot of their friends were really getting their hands dirty in the kitchen. With their clients, friends, and families in mind, they started going through their recipe files with the hope of piecing together a cookbook featuring healthy and unique recipes that they all would enjoy.

Wendy and Debbie went back to their files upon files of recipes. Not only did they want to include their favorites, but they also decided to bring in recipes from community chefs and cooks who shared their feelings on preparing and enjoying simple, healthy food. They contacted chefs at Good Karma in Red Bank, Casey Pesce of d’jeet in Shrewsbury, and Marilyn Schlossbach of Langosta Lounge. Skimming through Nourish you’ll also see recipes from Sunshine Kate, Purple Dragon, and Chris Jolly of Live Jolly Foods. They even feature a few recipes from clients and their children (one is just 10 years old!)

All of the recipes featured in Nourish had to meet certain guidelines and most importantly they had to be simple, healthy, and delicious.

“We wanted healthy food that’s simple to make. This is how we operate. We’re not gourmet chefs. If the readers wouldn’t make it, then we weren’t including it,” said Debbie.

Nourish features 140 recipes from 50 creative cooks (95% of which are gluten-free or gluten-free optional), with the goal of bringing back the pleasure of eating simple and delicious food that even kids can make. Stand out recipes include Harmonizing Hijiki Salad, Tomato Risotto with Spinach and Asparagus, Bison Meatballs, 5 Minute Peanut Sauce, and Banana-Mango Nice Cream.

During their personal cooking tour through Nourish, Wendy and Debbie came across ingredients that they had never heard of such as sambal. And now that they’ve tried it, they’re not going back!

“There are unique recipes that include ingredients like seaweed, but there’s also kale which is a household name. Nourish gives people the option to explore new ingredients and it’s all about getting people back in the kitchen. Food is healthier when we cook it ourselves,” said Wendy.

Extra Information In Nourish

Not only does Nourish have 140 recipes that will keep you cooking all year long, but it also provides some information about what Wendy and Debbie feel is “good stuff to know.” Nourish’s first chapter is dedicated to educating their readers about the differences between common food buzzwords such as GMOs, organic meat, gluten, soy, and sweeteners.

“These ingredients are in the recipes. We felt we had to clarify for our readers and give them the facts so they could decide for themselves,” said Debbie.

Wendy and Debbie have been bitten by the cookbook writing bug and are already working on their third cookbook, Seasoned, which is scheduled to debut in 2014.

If you’re looking to eat healthier and want some simple yet delicious and unique recipes, you can purchase Nourish on their website www.renewhealthbooks.com.

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.Ezf9Okgz.dpuf

It’s Soft Shell Crab Time, You Better Hurry!

JerseyBites
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It’s Soft Shell Crab Time, You Better Hurry!

It’s that time of year again! Usually from May to September in New Jersey, and it has to be just the right time to get them. Soft Shell Crabs are found up and down the coast from New Jersey to Florida on the East Coast as well as the Gulf.

Most Soft Shells come from the Chesapeake Bay area. They are really blue crabs that have recently shed their shells to grow bigger. It happens around 20 times in their lifetime to allow for their growth. Who knew? I am glad they do because this allows us to enjoy their tender, sweet meat in a delicious, edible, soft shell.

There are many ways to prepare soft shell crabs: in sandwiches, salads, sautéed, deep fried, breaded, floured, you name it, it has been done.

I remember eating my first soft-shell crab when I was 12 years old. I was already a seafood lover, from clams and mussels to shrimp, lobster, and crab, but this was different. You could eat the shell! As a kid, I thought that was pretty cool, still do.

Once you taste them there is no turning back, you will be hooked. Pardon the pun. My favorite recipe is simple and quick. Nothing fancy, but full of flavor. This recipe for Sautéed Soft Shell Crabs is a family favorite and makes a great dinner party dish, both easy and elegant. Just add some parsley rice, grilled asparagus, and a tossed salad; this dish will become a go-to for your next get-together. A nice light white wine and some candles on the deck and it’s a party!

Sautéed Soft Shell Crabs

soft shell crabs

Ingredients

  • 4 soft shell crabs, cleaned
  • 2 lemons
  • 1/2 cup dry white wine
  • 1 cup flour
  • 1 to 2 tbsp capers
  • 1 tbsp chopped parsley
  • garlic powder, salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp olive oil

Instructions

    1. Season crabs with salt, pepper and garlic powder to taste.
    2. Dredge the crabs in the flour.
    3. In large frying pan add butter and oil and heat on medium till hot and add crabs.
    4. cook for 3 minutes both sides till lightly golden and crabs turn red.
    5. Remove and place in platter.
    6. Lower heat to medium low and add wine, lemon juice, capers and half the parsley and reduce for 3 to 5 minutes.
    7. Pour over crabs and sprinkle remaining parsley. 
    8. Enjoy immediately.
© Deborah Smith, Executive Editor
Cuisine: Seafood / Category: Recipes

 

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. 

 

 

 

 

 

 

Foodie Things to Do This Weekend and Beyond

Marina Kennedy
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Foodie Things to Do This Weekend and Beyond

June 15:  Six Flags Great Adventure hosts their second annual Craft Beer Festival Saturday, June 15 with samplings from local breweries, an all-you-can-eat meal and special comedy show featuring Don Jamieson at 8pm in Showcase Theater! Sample award-winning beers, enjoy live entertainment and participate in the Best of NJ show brewery awards! General Information

  • NO-ONE UNDER 21 PERMITTED INTO FESTIVAL AREA
  • Festival takes place in the Catered Picnic Grove at Six Flags Great Adventure
  • General session:4:30 – 8:00pm
  • Season Passholder Early Entry 4:00 – 4:30pm
  • Theme park admission requires a separate entry ticket – Theme park operating hours are 10:30am- 9:00pm
  • Outside alcohol is not permitted
  • Pets are not permitted (excluding service animals)
  • Six Flags offers picnic table seating for over 1000 guests – blankets, chairs, pop-up tents and large beach umbrellas are not permitted  Click for Tickets and more info

NJ Beer FestNJ Beer & Food Festival takes place at Crystal Springs June 14-15. This weekend-long celebration of craft beers also coincides with Father’s Day June 16 making it the perfect destination with something for everyone: beer lovers, golfers and families, with two top US ranked spas and the Biosphere indoor/outdoor pool complex as well. The two days of beer fest events include the “NJ Chefs & Brews” walk-around reception on Friday 6/14 (8-11pm, $95), with six chefs serving food paired with six New Jersey and New York beers. Participating chefs include Timothy Fischer and pastry chef John Sauchelli of Crystal Springs, Mike Carrino of Pig & Prince Restaurant & Gastrolounge (Montclair), John Halligan of Park Steakhouse (Park Ridge), Carlo Carbonara of Bottagra (Hawthorne) and Eric Levine of Morris Tap & Grill (Randolph). On Saturday 6/15, the ” Beer and BBQ Fest” tasting event gives attendees the opportunity to try 135 beers from 50 breweries including many craft brews from New York and New Jersey paired with delicious barbeque in a picturesque outdoor setting (3pm-7pm, $75 early bird, $85 after June 1st).

Also on Saturday 6/15 starting at 9am golfers will have the chance to participate in the “Brews & Birdies” golf tournament on the resort’s award-winning Wild Turkey and Ballyowen courses. Tastings of craft beers will be available on six holes of the course ($195 for golf and beer tastings). Other activities include a free outdoor grilling class Sat. 6/15 10-11am by Crystal Springs chefs in the resort’s lovely Chef’s Garden and free daily tours of the wine cellar, which is the deepest, most extensive collection in the Northeast US situated in over an acre of underground space and featuring some of the most prized bottles, rare vintages and perfect score 100-point wines.

All weekend, the resort’s two main restaurants, Crystal Tavern and Restaurant Latour, will each be serving special tasting menus paired with craft beers. Crystal Tavern features a three-course “Highlands” menu while Restaurant Latour offers an eight-course tasting menu in addition to a three-course prix-fixe and a five-course vegetarian Garden Menu.

On Sunday 6/16, the beer festival will wrap up with a special Father’s Day Lunch 12-4pm in the Chef’s Garden, a beautiful outdoor restaurant surrounded by a lush garden full of herbs and vegetables used in the resort’s restaurants. Three chefs will each prepare a course that will be paired with a different craft beer ($70 inclusive of food and unlimited beer; lunch menus sans beer will be offered to those under 21).

Reservations for all events can be made at www.njbeerfestival.com or by calling 973-827-5996 x 3.

June 22nd & 23rd: The summer will uncork in grand style when 18 of New Jersey’s finest wineries join together for the “Washington Lake Park Wine Festival” on June 22 – 23 from 12 noon – 5 pm each day. Produced by GPS, Inc. this weekend of great New Jersey wine, local culinary treats, fabulous live music, hand-made artisan crafts and kids activities is the right way to “sip into summer.” Live performances by The Gas House Gorillas on Saturday and The Funktion on Sunday. Tickets for the “Washington Lake Park Wine Festival” can be purchased in advance at a discounted rate of $15 and at the gate for $20. Spectators and those under 21 are free. Paid admission includes wine tasting of more than 300 NJ wines and a souvenir wine glass. Eats and treats are available to purchase and are not included in the paid admission. Washington Lake Park
647 Hurffville Cross Keys Road, Sewell, NJ 08080 609-758-5400 Website

June 23rd: Holmdel:  Italian Food Festival 11am – 7pm, Dearborn Market’s first-ever Italian Food Festival will take place tented outside in the garden center. Enjoy delicious, Italian-American cuisine like homemade sausage, peppers & onions, porchetta, cured meats, cheeses, gelato, cannoli, zeppoles, and samplings from some of our favorite Italian Specialty vendors. Enjoy good food & family fun with live music, face painting and pony rides. More information is available by calling 732.264.0256, or online at www.dearbornmarket.com

June 26th: Brooklyn Brewery Beer Dinner… Brooklyn all the way!!  Morris Tap & Grill. Menu:  Welcome Beer, Brooklyn Weiss | 1st Course Sheepshead Bay Spicy Clam Strips with Garlic Foam, Bacon and Corn &
Brooklyn Summer Ale | 2nd Course Lundy’s Crab stuffed Shrimp with Sugar Snap Peas, Butter Lobster Meat on Sweet Pea Risotto & Brooklyn Scorcher | 3rd Course Bay Ridge Prosciutto and Burrata Pizza Roll with
Arugula Salad and Fennel, & Brooklyn Sorachi Ale | 4th Course Five Spice Rubbed Pork Loin and Coney Island Waffle Style Chips & Brooklyn Blast | Dessert The Brooklyn Bridge (surprise) with Brooklyn Monster Ale
$65 exc. tax & tip email to [email protected] to register with your credit card information.

June 29 and 30th: Sangria Sampler Wine Trail There is nothing like a tall, cool glass of Sangria on a hot, sweltering summer day.  Travel the Vintage North Jersey wine trail to experience a wide range of mouth watering sangrias.  From tropical white wine sangrias to deep fruity sangrias, you will learn a wide range of Sangria styles that you can make for your next summer party.  Vintage North Jersey wineries located in Sussex, Warren, Hunterdon and Mercer counties will blend up their best Sangria recipes for you to sample.  They will also offer recipes to help you mix your own at home.  It’s a Sangria sipping adventure along the Vintage North Jersey wine trail.  For more information: http://www.vintagenorthjersey.com/wine-trails/sangria-challenge-wine-trail/

July 12 – 14 New Jersey State Barbecue Championship℠. Free Admission. North Wildwood.The New Jersey State Barbecue Championship℠ is a three-day open-air festival featuring championship barbecue competition; live cooking demonstrations, special displays, and food and beverage vendors to satisfy every taste and appetite. http://www.njbbq.com/

July 20: 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. 609.522.0033 or http://www.IceHouseWildwood.com

July 25 – 28: 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

Favorite Recipes for Strawberry Season

JMalme
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Favorite Recipes for Strawberry Season

Strawberry season is in full swing, and boy, do the Jersey Biters know how to enjoy their strawberries! Here are a few recipes to tempt your taste buds…

Cardamom Biscuits with Strawberry Jam – Jennifer Malme, Cumberland County

Cardamom Biscuits – (Makes 20 to 24)

Ingredients:

2 cups flour
1 T baking powder
1 T sugar
½ tsp ground cardamom
¼ tsp salt
½ cup melted butter
1 cup milk
1 tsp vanilla extract

Directions:

1. Preheat oven to 450 degrees.

2. Combine flour, baking powder, sugar, ground cardamom, and salt in a large bowl.  Stir in the melted butter, milk, and vanilla extract.

3. Drop by rounded tablespoons onto a greased cookie sheet (I use a Silpat silicone mat). Bake for 10 to 12 minutes, or until lightly browned.

Strawberry Refrigerator Jam – Makes 3 cups

Ingredients:  1 quart fresh local strawberries, ¾ cup sugar

Directions:  Wash, hull, and chop strawberries. Place in a saucepan with sugar and mash with a wooden spoon. Heat over medium heat until mixture starts to bubble. Stir. Continue to cook for 2 to 3 minutes. Remove from heat and cool. Store in an airtight container in the refrigerator. Jam should keep for 2 weeks (if you don’t eat it all first).

Recipe used with permission from Down-Home South Jersey.

BOA 405 Cocktail –  Veronique Deblois, Morris County

1. In a cocktail shaker, muddle 2 ripe strawberries with ½ ounce simple syrup (equal parts sugar and water boiled then cooled) into a puree.

2. Add 1 ½ ounces Vodka (I use Ketel One), ½ ounce lemon juice, a splash of Balsamic vinegar and enough ice to fill the shaker to ¾ full.

3. Shake vigorously for 10 seconds then pour the strained shaker contents into a martini glass and top with a pinch of freshly-cracked black pepper and a ripe strawberry.

Strawberry and Tomato Salsa –  Michele Errichetti, Atlantic County

Ingredients:

1 pint of strawberries, quartered
1 pint of grape or cherry tomatoes, quartered
½ cup of red onions, chopped
1 tbsp. chopped and seeded jalepenos
1 tbsp balsamic vinegar
2 tbsp. chopped mint
2 tbsp. chopped cilantro
1 tbsp. lime juice
1 tsp. lime zest
1 tsp. sea salt

Directions:

1. Combine strawberries, tomatoes, mint, cilantro, onions, jalapenos and lime zest in bowl and set aside.

2. Combine lime juice, balsamic vinegar, sea salt, and whisk. Pour over strawberry mixture and toss gently till coated. Refrigerate for ½ hour.  Serve with tortilla chips or on top of grilled skirt steak or grilled skirt steak tacos for a refreshing change to regular salsa.


Strawberry-Kiwi Granita Shooter – Linda Arceo, Gloucester County

Giggles, Gobbles and Gulps.   Linda can also be found on Facebook, Twitter and Google+.

Serves 10

Prep Time 5 min      Cook Time 1 hr

Ingredients

2 whole kiwi, peeled and halved
12 ripe strawberries (10 for recipe and 2 for garnish)
2 tablespoons of orange juice
10 teaspoons of tequila (optional)

Instructions

Place kiwis, 10 strawberries and orange juice into the blender. Blend until smooth. Pour mixture into shallow glass and place in freezer. Every 20 minutes, scrape mixture in pan until frozen crystals appear and the granita takes on a slushy consistency. Spoon mixture into shooter glass and drizzle with 1 teaspoon of tequila (if using). Complete the same process for the remaining 9 shooter glasses. Slice reserved strawberries and place on shooter glass for garnish.

Strawberry Rhubarb Crisp – Hillary Irwin MS RD

simplybeautifulmom.com  Hillary can also be found on Facebook, Twitter and Pinterest

Filling:

1 pound strawberries, hulled and quartered
1 pound rhubarb (about 4-5 stalks), cut into 1/2-inch pieces (if the stalks are thick, cut them in half lengthwise first)
1/3 cup honey
2 tablespoons arrowroot starch (or 3 tablespoons whole wheat pastry flour)
1 teaspoon vanilla extract

Topping:

2/3 cup old-fashioned oats
1/3 cup white whole wheat pastry flour (or regular whole wheat flour/flour of choice)
1/4 cup lightly packed brown sugar
1/4 teaspoon fine grain sea salt
2 tablespoons butter, melted

Directions:

1. Preheat the oven to 350 degrees F.

2. Mix strawberries, rhubarb, honey, arrowroot (or flour) and vanilla extract together in a 9×9 inch oven safe dish.

3. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.  Spread over the fruit; use your fingers to evenly distribute the mixture.

4. Bake for 45 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving.

Serve with vanilla ice cream or a dollop of whipped cream.

How do you enjoy your Jersey Fresh strawberries? Tell us in the comments below.

Kind Burger Gets NFCA’s Great Kitchen Seal of Approval

Deborah Smith, Executive Editor
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Kind Burger Gets NFCA’s Great Kitchen Seal of Approval

Kind Burger announced the relocation and grand opening of their new River Road, Fair Haven restaurant. Opened in July of 2012, Kind Burger, a healthier burger “joint” had the promise of high foot-traffic on Ocean Avenue in Sea Bright, unfortunately, this great locale was short-lived. Raging Hurricane Sandy floodwaters inundated the brand new storefront destroying everything in it. The Cafaro’s, Anthony and Yvette, husband and wife owners, were anxious to reopen but forced to relocate further inland and found a new home in the former Le Fandy location.

Kind Burger brings high quality gourmet burgers, dogs and fries with gluten free, dairy free, nut free and worry free options to its guests.

On the menu:

Black Angus beef burger, American Kobe beef burger, turkey burger, lamb burger and marinated Portobello mushroom. Kind beef burgers, unless specified organic, are natural. Kind Burger uses 80/20 high quality ground chuck. All burgers are available on your choice of a potato roll, whole-wheat roll, gluten free roll or a lettuce wrap.

“Our burgers are never frozen. The quality beef is cooked on a Keating chrome top griddle in our opinion produces a great tasting burger. We also fry in Canola oil, therefore able to accommodate customers with peanut allergies,” states Cafaro.

There is no worry for cross- contamination cooking. Automatic fryers deliver a consistent product. Love fries? Choose between white crinkle cut, and sweet potato fries. Don’t care for a burger, they also offer three types of Hot Dogs – All beef Sabrette, Organic Turkey dog and Black Angus Dog. The turkey hot dogs are organic & also available are Bell & Evans hormone free, gluten free chicken tenders. Kind Burger will also offer organic specials.

The owners’ daughter suffers from a gluten allergy. After her diagnosis, they immediately started cooking gluten free foods and were eager to help the gluten-free community

kind window stickerKind Burger is the proud recipient of the National Foundation for Celiac Awareness (NFCA) GREAT Kitchen seal of approval. As a GREAT Kitchen, Kind Burger is serving “gluten-free” with proper training and knowledge to be a gluten free, worry free establishment. You can also find Kind Burger on “Find Me Gluten Free” website and app, Kindburgers.com  and  Facebook.

Kind Burger

609 River Road

Fair Haven, New Jersey 07704

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