MyVeronaNJ.com food writer Tracy Bermeo loves to cook, but she loves a cool kitchen on a hot day even more. In her Crock It! series, she had at least a dozen slow cooker recipes that require no stove or oven time at all. The ones below also don’t even require time in a microwave. How cool is that…
Please visit our main New Jersey Food Events page for the latest in Foodie Events in the Garden State.
Join us tomorrow, Saturuday June 1st at Jerseyfest, a celebration of the Garden State’s best music, food, entertainment and more, at the Meadowlands Racetrack in East Rutherford. Admission and parking are free of charge.
A partnership of the Meadowlands Racetrack and North Jersey Media Group, the festival will showcase businesses with a New Jersey connection – from large corporations to local farmers and artisans that make the Garden State so unique. Jerseybites has organized a “Jersey’s Best Bites” area showcasing local food producers like Bai, Semisweet Desserts, Jersey Flavored Chips, Fatboy Cookies, Crazy Steve’s Pickles and Salsa, Heartbreaking Dawn hot sauces and more. Stop by for free tastings and to purchase many of these home grown Jersey products.
Jerseyfest will have a New Jersey craft brewers and wineries sampling section that will include Beach Haus Beer – from East Coast Beer Company, Flying Fish – New Jersey’s largest craft brewery, Cricket Hill microbrewery, Boaks Beer, Ramstein Traditional Lagers and Weizen Beers and Tomasello Winery. JR Cigars will showcase a “cigar lounge.”
For more information and to register online for a betting voucher and to win prizes, visit NorthJersey.com/exposure. The showcase charities include The United Way, Habitat for Humanity and NJ211. The festival will be held rain or shine.
Here’s a little bit more about our Best Bites participants:
Heartbreaking Dawns has an exceptionally diverse selction of all things spicy. From Hot Sauce and Dry Rubs to Grilling Sauce and Chutney! Every item within their line features ingredient driven recpies that are all-natural and hand crafted. Find the flavor profile that suits you best and bring any dish to life! To purchase www.heartbreakingdawns.com You can promote the checkout code “jersey” for 20% off.
The Rutgers Food Innovation Center is a unique business incubation and economic development accelerator program, which provides business and technology expertise to both start-up and established food companies as well as the farming community. The Rutgers Food Innovation Center is equipped with a 23,000 sq. ft., USDA & FDA approved food production facility and staffed by professionals with years of industry experience in fields ranging from food technology, quality assurance and HACCP to food business marketing, consumer research and packaging design. Whether you’re just exploring a new idea, looking to produce a food product, or trying to grow an existing food business, the Food Innovation Center is here to help. Visit our website to find out more about our services and if we’re a good fit for you and your company www.foodinnovation.rutgers.edu
Fatboy Cookie Company All Natural gourmet cookie dough made the old fashioned way, with butter! All natural has never been so fun! Available at Fine retailers (see web site for locations) or order online at www.FatboyCookieCompany.com
Bai 5-Calorie Antioxidant Infusions are delicious, 100% natural beverages infused with exotic fruit juices and antioxidant-rich superfruit. Bai 5 beverages are available online at Amazon.com, at leading retailers throughout the U.S. and at premium stores and supermarkets along the East Coast and West Coast. Every bottle of Bai 5 delivers a thirst-quenching experience that is packed with flavor not sugar. For more information about the complete line of Bai 5-Calorie Antioxidant Infusions, including newly-released, electrolyte-rich Molokai Coconut, visit drinkbai.com and facebook.com/drinkbai
Jersey Flavored Potato Chips is the celebration of New Jersey’s famous & indigenous foods. Created by “real life” Jerseyans with a passion for food and an appreciation for Jersey culture, we have set out to share our favorite Jersey flavors and sprinkle them onto a Potato Chip. Current flavors include Boardwalk Pizza, Disco Fries and Texas Weiner. We currently sell at local farmers markets and plan to sell in some retail locations this summer – check our Facebook page for upcoming news and events!
Nektar Honey Crystals are an all natural granulated honey sweetener in convenient packets. The product is made using 100% all natural grade A domestically sourced liquid honey. Nektar Honey Crystals have all the benefits of traditional honey, without the sticky mess! This dynamic new product is available at King’s Supermarket, D’Agostino’s, Foodtown, and other fine retailers. Please visit www.nektarnaturals.com for additional locations, tasty recipes and additional information.
THIS WEEKEND
MAY 31st-June 2nd: Red Bank: Riverfest | Food & Music Fest. Three days of sunsets and evening stars with the best Red bank area restaurants, non-stop music and family fun for everyone. Free admission. Click for more details.
JUNE 1st: East Rutherford: JerseyFest at Meadowlands Racetrack, 5-11pm.
A partnership of the Meadowlands Racetrack and North Jersey Media Group, the festival will showcase businesses with a New Jersey connection. During the afternoon and into the evening there will be local, family-appropriate entertainment featuring Kimmy Schwimmy and local performing arts students and lots of fun stuff for the kids. Once the races begin, there will be live music sponsored by classic rock station WDHA-FM, craft beer sampling, barbecue and harness racing!
Sports Authority sponsors the ‘Fun Zone’ for kids. Jersey Bites is sponsoring the ‘Jersey’s Best Bites’ area, which features local food producers like Bai, Rutgers Food Innovation Center, Jersey Flavored Chips, Fatboy Cookies, Crazy Steve’s Pickles and Salsa, Semisweet Desserts and many more. JerseyFest will also feature a sampling section from NJ craft brewers and wineries. Click here for more information and to pre-register.
JUNE 1st: Oldwick: The Food Truck Festival: A Moving Culinary Event
Equine meets epicurean when a Hunterdon County non-profit hosts an evening of charitable giving this June called The Food Truck Festival: A Moving Culinary Event. Mane Stream is an organization that provides equine therapy to over 200 riders with physical, developmental, emotional, and medical challenges. In keeping with the hottest trends in food and drink, The Food Truck Festival: A Moving Culinary Event will feature six gourmet food trucks from the tri-state area plus beer pairings from the tri-state’s finest microbreweries, full open bar, dancing, and two raffles. This will all take place in a fantastic lounge atmosphere on Saturday June 1, 2013 at 6:30 P.M. at 14 Holland Brook Road, Whitehouse Station, NJ.
The featured food trucks are sure to satisfy adventurous eaters and picky eaters alike. The evening will begin with The Cow and the Curd’s battered and fried cheese curds, plus Rickshaw Dumplings will feature all of their most sought after dumplings and dipping sauces. Next to roll up are the main course trucks. Amped up comfort food from Lil Dan’s, Foo Truck’s Asian-fusion flavors and Indian cuisine from Mausam Curry & Bites will not disappoint. End the evening on a sweet note with Belgian waffles piled high with Wafels & Dinges’ gourmet ice cream, fresh fruit, and toppings galore —everything homemade and everything delicious. These food trucks may call NYC and Philadelphia home, but they are coming to the country to satisfy hungry Mane Stream supporters.
Additionally, New Jersey Craft Beer has carefully paired each truck’s cuisine with amazing local brews. It’s the perfect opportunity to taste test the best of New Jersey’s pint-sized selections. These nine different breweries will be serving up cold ones: Weyerbacher, Smuttynose, Troegs, River Horse, Flying Dog, Yards, Boulder, Breckenridge and Sly Fox.
There will be a riding demonstration (weather permitting), so festival participants will be able to see how Mane Stream’s clients benefit from equine assisted therapy and other equestrian activities. Music and dancing will provide additional entertainment well into the night.
All-inclusive tickets are $150 and must be purchased online via manestreaminc.org, under Special Events.
JUNE 2nd-9th: Cape May: Cape May Restaurant Week. Known for its variety of fine dining experiences, from casual sit-down to formal dining, Cape May, NJ will showcase its best restaurants for the eight-day event, with restaurants offering fixed prices that make our culinary adventure both affordable and tempting. cmrestaurantweek.com
AND BEYOND…..
JUNE 6th: Holmdel: Italian Essentials: Wine & Entertaining with Victor Rallo
Dearborn Market is thrilled to include an evening with Victor Rallo in their new series of Home & Garden Workshops for the months of May and June. “Italian Essentials: Wine & Entertaining with Victor Rallo” will take place on Thursday, June 6th from 7pm- 9pm in their garden center. To coincide with the launch of a new book, restaurateur, wine connoisseur, and television personality Vic Rallo, along with his co-author, Anthony Verdoni, will discuss their favorite Italian Wines and how best to enjoy and entertain with them. Guests will sample rosé, white, & red wines, an assortment of authentic Dearborn antipasti & cheeses, and purchase their brand new book, 21 Wines. Beautiful Italian Specialty baskets will be raffled throughout the evening.
The cost of the evening is $20 and space is limited, so guests are encouraged to purchase spots by calling 732.264.0256 or online at www.dearbornmarket.com. Copies of Vic and Anthony’s new book, 21 Wines ($45), will be available for purchase at Dearborn prior to and during the event. To purchase tickets, click here.
JUNE 7th: Morristown: Five Course Tasting Dinner at The Artist Baker
A five course tasting menu of locally sourced foods will be prepared by Chef Andrea Lekberg at her boutique bakery located in downtown Morristown to raise funds for Slow Food Northern New Jersey‘s School Vegetable Garden Program. Gary Tonucci, the chapter’s wine enthusiast, has selected the New Jersey wines to pair with each course. Gary will provide information about the wines being served and viniculture in the state.
Please note that both vegetarian and vegan options will be available upon request. Tickets are $80 for Slow Food Members and $85 for non-members. Please book soon as space is limited by purchasing tickets online.
JUNE 7th-9th: Belmar: 27th Annual Belmar Seafood Festival
Visit Belmar for all things seafood during the New Jersey Seafood Festival June 7th 4-8pm, June 8th 11am-8pm and June 9th 11am-6pm. Held at Silver Lake Park, 5th & Ocean Ave, there are tents from top NJ restaurants, a beer and wine garden, children’s activities and live music. Click for more information.
JUNE 8th: Allendale: Nosher-Rye Deli Fundraiser
Nosher-Rye, the New York-Style deli, will be hosting a series of Borscht Belt comedy and trivia nights to be hosted by stand-up comic Esther Goodhart, a.k.a. Oriental Beauty. The series will kick off on Saturday, June 8th at the 51 West Allendale Ave. eatery with two shows: 6-8PM and 9-11PM.
Patrons pay $20 as a cover and may choose from a price fixe menu ranging from $15.95-$17.95 for three courses. Nosher-Rye’s over-stuffed sandwiches have a cult-like following among deli enthusiasts who clamor for their house-prepared pastrami, corned beef and chopped live,r and other traditional kosher-style favorites. Goodhart promises to have guests laughing “their tuchases off” with her schtick (she’s a Korean who converted to Judaism, and her humor blends Asian and Jewish/Yiddish flavor) to salute Catskill’s greatest comics. The event will raise funds for Pascack Valley Meals on Wheels. Reservations are required: 201-784-1818.
June 8th and 9th Stone Harbor Seafood Festival. Saturday Noon to 8pm. Sunday Noon to 6pm. The best in Stone Harbor Seafood from local restaurants. Enjoy the Stone Harbor Chamber of Commerce Beer Garden, a Clam pitching tourney, children’s activities, crafts, and boats and jetskis on display.
JUNE 8th: Asbury Park: Asbury Park Blues & Brews Festival. 12-8pm. Enjoy six great bands, a beer garden, vendors, crafters, art and above all, Music! Click for more information.
NJ 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 23rd: Holmdel: Italian Food Festival
Sunday, June 23rd from 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
Attention Montclair coffee lovers– your mecca has arrived. Though it’s only been officially open for two weeks, Java Love in Upper Montclair is quickly becoming the area’s go-to place for fairly traded, organic, and deliciously roasted coffee.
I got a first look at Java Love on a recent spring evening at their VIP tasting and “cupping” instruction. The owners, Jodie Dawson and Kristine Petrik, warmly welcomed the crowd and explained how their operation began after a move to upstate New York, where their neighbors’ recommendation for a great cup of coffee was actually Citgo (…the gas station). Kristine’s background as a trained sommelier proved to be an advantage as the pair took their new coffee roasting hobby and turned it into a career, with their first outpost opening in the Bethel, NY.
After sampling their satisfying and potent cold brew iced coffee, as well as the dark and brooding Sumatran Aceh Gold blend, we were led into an informal but highly informative cupping session where we interacted with the pea berry, a hand-picked Kenyan coffee bean found in 5% of the beans, formed flawlessly from a genetic mutation. The cupping procedure involved first smelling the aromatic and oaky coffee as grounds, and then once again after boiling water was meticulously poured into it, giving it a different aroma as the flavors began to meld and brew.
Then owner Kristine taught us the specific way to hold the spoon over the cup and quickly slurp the coffee, allowing you to experience the intensity and range of flavors, similar to a wine tasting. For this particular blend, Kristine explained how even a difference of three degrees can really allow the flavors to burst and alter the end result of the roast. The entire process allowed intriguing insight into the extensive work that goes into brewing the perfect cup of coffee. For anyone interested in learning more about this process, Java Love plans to offer on-site cupping classes in their future.
The coffee shop’s atmosphere is both welcoming and creative, with burlap coffee sacks doubling as fabric in the booths and on the pillows and artwork designed by Catskill artists. Goods line the shelves, including everything from five pound bags for those who need a bigger fix, to pouches and cup sleeves hand-made from coffee sack burlap.
Java Love’s staff is a tight knit family who knows its beans and are ready to serve them up with a smile. Even the newest staff members are training to become master roasters and reading books on the coffee harvesting process.
Java Love is a commuter’s dream, located near the Upper Montclair train station, right next to the Coldwell Banker and Bellevue Theater. Whether you’re looking for your new daily coffee fix or an occasional place to relax outdoors with an icy cup of cold brew, be sure to stop by Java Love and experience the earnest love these guys have for coffee. It’s contagious!
Java Love
244 Bellevue Ave.
Montclair, NJ 07043
(973) 744-2122
http://www.javaloveroasters.com/
#JLMontclair
Melissa Yurasits is the Jersey Bites Regional Editor for Jersey City. Melissa grew up on the Jersey Shore and returned to the Garden State after four years of living in Boston for college. Works in publicity/promotions by day but at night loves checking out new restaurants or cooking up new recipes with her boyfriend in their Jersey City apartment. Can’t name a favorite food, except for anything and everything cooked by her Dad, who doesn’t believe in recipes (but it turns out amazing everytime!).
I had just walked into Red Bank Flavour’s first event of 2013 and immediately my taste buds started tingling as my eyes met the trays of pork mole tacos, spicy curried chicken and rice, tuna tartare on tempura rice cakes, and edamame wontons. How does a person choose and really, how am I going to try everything? I knew I had to do a great job reporting back, so just for Jersey Bites, I channelled Julia Child’s own words, “Everything in moderation… including moderation,” and went to work.
I walked into The Red Bank Flavour Culinary Alliance’s event, ‘Party on the Promenade,’expecting the best, and I wasn’t disappointed. The party was held on the newly expanded deck of the Molly Pitcher Inn in Red Bank on May 23rd offering spectacular views of the Navesink River.
Possible thunderstorms didn’t deter the crowd from coming out to this tasty event, which helped to raise funds for the Monmouth County Park System that sustained an estimated $9 million worth of damages during Hurricane Sandy.
Guests were welcomed into a large tent and indoor room, lined with offerings from Red Bank’s favorite restaurants including Danny’s Steakhouse, Front Street Trattoria, Teak, and Siam Garden. I sampled Grana Padana from Front Street Trattoria with poppy seed crisps, Molly Pitcher’s fresh shucked oyster shooters from Price Edward Island with Watermelon, Lime & Silver Rum Mojitos, and grilled Salmon Pineapple skewers with a corn and chili ancho glaze (definitely on my menu for this weekend).
Other memorable tastings of the night included a fresh lobster roll from the one and only Kelly Ryan of The Boondocks in Red Bank (now open). I’m not normally a huge fan of lobster rolls (I’d rather go for the lobster without the mayo), but this sandwich had the perfect amount of lobster to mayo ratio aka way more lobster than mayo all served on a buttery bun.
I washed all this food down with a jalapeno margarita from Tanteo tequila. I’m a huge fan of spice and tequila, so combining those things was a match made in heaven. I tend to flavor my tequila with jalapenos at home, but if you’re looking for the next best thing, or you’re just too lazy – I mean busy – try out Tanteo Tequila. They take actual jalapenos, mangoes, papayas, and cocoa beans and crush them into the tequila making process. No chemicals or artificial flavors are added – this is the real deal. In case you’re looking to add this to your cocktail repertoire, you can find them at Spirits Unlimited in Shrewsbury and Whole Foods in Middletown.
What goes better with alcohol then cheese? Not much. Steve of The Cheese Cave caught my eye while he was filling up push pops – get this, with cheese. Genius party appetizer. I tried all three, but my favorite was the creamy goat cheese, avocado mousse, and spicy red pepper jelly. It offered everything, the spice, the creaminess, and the freshness.
I didn’t let the cheese derail my dessert plan. I knew I had some room to eat at least some of the dessert offerings. I started with a lemon, raspberry cupcake from Sugarush a Sweet Experience and walked away with a lil Cutie Pops goody bag filled with Salted Caramel Cake Pops, Lemon Thyme marshmallows, and Nutella Cake Pops (I’m eating the marshmallow now – it’s the real deal).
Now I’m just looking forward to the next Red Bank Flavour Event. My stomach can wait, but my eyes cannot!
For more information about the Red Bank Flavour Culinary Alliance visit . For more information about how you can help the Monmouth County Parks System visit http://www.monmouthcountyparks.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.
Memorial Day weekend is finally here and for many of us, that means celebrating with family and friends. In case you need a little inspiration for your upcoming barbeque, our team of Biters have shared some of their favorites. We want to wish everyone a Happy Memorial Day and express our gratitude to all of our service men and women who have sacrificed so very much for our safety and freedom. Thank you.
This is a perfect make-ahead dish that you can get ready and place in foil for later baking.
Directions:
Take one loaf of oblong or round bread, like a sourdough loaf, and cut it into a diamond pattern nearly all the way through. Place the bread on top of two large sheets of aluminum foil then place onto a baking sheet.
Add sliced or grated cheese into the slits in the bread. Use any combination of cheeses that melt well that you have on hand: Cheddar, Fontina, Gruyere, Monterrey Jack, etc…
Melt a stick of butter in a sauté pan and cook 2-3 garlic cloves that you’ve minced for a minute over medium heat. Add a pinch of salt and pepper and ½ teaspoon red pepper flakes. Pour the butter mixture into all the slits and over the surface of the bread. Top the bread with chopped scallions and/or bacon bits.
Cover the loaf with more foil then crimp the pieces of foil the bread’s laying on with the top piece to create a sealed pouch for the bread.
Bake at 400 degrees for 10 minutes. Remove the loaf from the oven, take off the top foil and return to the oven for an additional 10 minutes until the surface of the bread is toasty brown and cheese is melted.
Serve the loaf while hot and have your guests “pull apart” pieces of cheesy, garlicky bread.
Grilled Salmon with Watermelon and Cucumber Salsa – Submitted by Michele Errichettti
Salmon Ingredients:
2 wild salmon filets
2 tbsp. olive oil
½ tsp. cumin
½ tsp. chili powder
¼ tsp. garlic powder
1 tsp. sea salt
Directions:
Make a packet with tin foil. Dry rub all ingredients then coat with olive oil. Place into packet and grill for 6 to 8 minutes at high temp.
Ingredients for salsa:
½ seedless watermelon, cut into small chunks
1 medium cucumber, cut into small chunks
1 avocado, cut into small chunks
2 tbsp. cilantro, chopped
1 lime juiced
½ tsp. cumin
Directions:
Combine all ingredients and gently toss to coat.
Serve on top of fish. Or cut fish into smaller pieces and make as soft taco. Both delicious and attractive options! Even the kids may ask for it again. Great dinner party dish inside or outdoors. fast, simple but looks like it took a lot of work.
Frozen Key Lime Pie – Submitted by Beth Christian Burlington County
Here is an easy-peasy make in advance dessert that wins raves.
Ingredients:
1 ¼ cups crushed graham crackers
1/3 cup melted butter
¼ cup sugar
Mix and press into pie pan
4 egg yolks
1 14 ounce can sweetened condensed milk
½ cup lime juice
4 egg whites
Directions:
Beat yolks. Add milk and lime juice.
Beat egg whites until thick
Fold in egg whites with yolks and lime juice/milk. Pour into crust.
Freeze 4 hours
Asian Whole Grilled Chicken – Veronique Deblois (Morris County)
Ingredients:
4 pound whole chicken
12 ounce bottle of ginger salad dressing
Directions:
Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
Lay chicken breast-side down on a cutting board. With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
Heat gas grill to medium. Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using tongs and cook an additional 25 minutes on the breast side.
Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!
Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.
Italian BBQ Shrimp – Colleen Wood (Camden County)
Ingredients:
2 sticks butter melted
4 cloves garlic, minced
½ packet of Italian Dressing seasoning
1 lemon, juiced
½ tsp paprika
½ tsp oregano
4 pound raw shrimp, peeled
freezer ziplock bag
bbq skewers
Directions:
Add all seasonings and shrimp to ziplock bag, close and refrigerate for 2 hours.
Skewer shrimp and light the grill.
Cook skewers 3 minutes on each side or until opaque.
Can be served immediately or at room temperature. If done ahead of time, remember to remove from the refrigerator before serving so that butter is not solidified.
Grilled Summer Veggies – Kerry Brown (Burlington County)
Grilled summer vegetables are always a hit in my backyard. This is a favorite recipe from my go-to summer cookbook, Taming the Flame by Elizabeth Karmel. Make a big batch before guests arrive -they taste even better a few hours old. Any leftovers can be mixed with pasta and enjoyed, cold or hot, the next day.
Grilling Method: Direct/Medium Heat
Soprano Sauce:
This robust sauce is made up of classic Italian ingredients. Brushed onto warm grilled vegetables, it makes them “sing” with flavor, thus the name.
6 anchovy fillets, drained and finely minced
4 cloves garlic, finely minced
1 tablespoon capers, drained and coarsely chopped
2/3 cup extra-virgin olive oil, preferably from Tuscany
Grains of Paradise or white pepper, to taste
To make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl. Slowly whisk in the olive oil and season further with grains of paradise or pepper if desired. Set aside.
Prepare Vegetables:
Olive oil
Kosher salt
3 small sweet potatoes, peeled and each cut into long ½-inch wedges
1 pound asparagus, trimmed
1 bulb of fennel, cut in quarters
4 medium zucchini, each cut into 4 long slices
2 small radicchio, cut into quarters
1 large eggplant, cut into ½-inch rounds
4 small bunches green onions, trimmed
2 pints small, ripe cherry tomatoes, tossed in a bowl with a little oil
Directions
Lightly coat cut vegetables with olive oil. Sprinkle with salt.
One by one lay the vegetables and green onions directly on the cooking grate (You may need to do this in batches so the grill is not crowded.) Grill about 5-9 minutes, turning once halfway through the grilling time. As soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes and fennel will be the last to cook through. While they are still hot, brush liberally with the Soprano sauce so it is absorbed (this seasoning) by the hot vegetables.
When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables and brush with Soprano sauce. Serve at room temperature with extra Soprano sauce on the side.
Japanese Garlic Marinade – Jennifer Malme (Cumberland County)
Asian flavors are a big hit in my house. When the weather turns warm, it’s time to pull out the grill and make a big batch of this Japanese-style chicken. Serve warm over brown rice or chill and chop up for a new twist on chicken salad!
1/2 cup vegetable oil
1/4 cup rice wine vinegar (you can substitute apple cider vinegar)
3 T low sodium soy sauce
2 garlic cloves, minced
2 tablespoons organic sugar
Whisk together all ingredients in a small bowl. Pour over chicken (up to 2 pounds) and allow to marinate for 2 hours in the refrigerator. Grill chicken until it reaches an internal temperature of 165 degrees.
Savory Shrimp Dip -Christine Van Arsdalen (Somerset County)
Shrimp dip is a family favorite for holidays and special occasions. It has been the highlight of barbeques, Christmases, and family parties for over 50 years. To this day I still get both excited and hungry watching my grandmother make it. This recipe has been passed down from generation to generation and it is absolutely delicious!
Ingredients
2 lbs of cooked shrimp
1 cup of Mayonaise
4 tsp grated onion
1 tsp tabasco sauce
Salt and Pepper (to taste)
Light cream
Directions
Mince shrimp as small as possible. Transfer shrimp to a mixing bowl and add remaining ingredients. Thin with light cream until mixture is “dippable.” Chill until ready to use and serve with crackers. Serves 16 people.
*Food processor may be used in place of mincing.
Watermelon Salad – Michele Errichetti (Atlantic County)
I LOVE summer! The freshest fruit and veggies! Yummy! This salad is always the hit of the party! And it goes great with spicy wings or blackened fish or all by itself . It is very refreshing and the color is amazing! It is a real attention grabber!
Ingredients:
1 ripe watermelon preferably seedless
2-3 limes
1 bermuda onion
1 chunk of feta cheese
1 bunch of mint
½ cup of pitted black olives
4 tablespoons of extra virgin olive oil
Black pepper
Directions
Cut the onion into thin rings and place in bowl with the lime juice and let marinate . This will turn the onions transparent and turn the juice pink. Cut the watermelon in half and remove the rind. Then cut the watermelon into squares and remove seeds. Cut the feta into small squares . Chop mint . Combine all ingredients in a large salad bowl. Glass or clear plastic really shows this salad off if you have one. Toss lightly with olives and olive oil and finish with a generous amount of black pepper. Have a scrumptious Memorial Day ! Eat , drink and be merry! In a responsible way of course!
Burger Quesadillas – Melissa Beveridge (Monmouth County)
I’m a huge fan of Mexican food and BBQs, this recipe combines the best of both worlds. For a spin on the traditional burger, make these hamburger quesadillas. They are perfect for bringing some Mexican flavors to BBQs! As a plus, you are combining two great entrees into one, no utensils required.
Ingredients:
1 lb organic beef (makes 4 small patties or 2 larger patties)
½ red onion, chopped
1 jalapeño
1 tablespoon cumin
1 teaspoon Paprika
1 tablespoon fresh cilantro
Salt
Pepper
Salsa
½ lb Shredded Pepper jack cheese
1 Avocado – sliced
Flour Tortillas (large)
Directions
Mix the chopped onion, jalapeno, cumin, paprika, cilantro, salt, and pepper with the beef. Be sure not to over mix. Form into four patties and make a small indentation with your thumb on the top of the burger.
Once the grill is hot, place the burgers thumbprint up and cook until just under desired level. (If you like your burgers cooked medium, cook a minute under.) While the burgers are cooking, warm up the tortillas on the grill. Cook 5-10 seconds on each side until they are pliable.
In the middle of the tortilla, place the cheese, sliced avocado, some salsa, and the burger. Wrap the burger up like a burrito (fold one side on top of the burger, fold in the sides, and then roll over onto the other side).
Place seam side down on the grill (a pan on the grill may help with this – just spray a little non stick cooking spray or a little oil on it to prevent sticking). Cook for 2 minutes on each side or until each side is crispy like your favorite quesadilla.
When serving, you can garnish with more salsa, sour cream, and guacamole or just enjoy.
Hunt’s Grilled Bruscetta Chicken-Beth Christian (Burlington County)
While we are awaiting our fresh Jersey tomatoes, here is a recipe to get those tomato taste buds primed. I tried this with Hunt’s tomatoes that I was sent to try, and it was delicious!
Ingredients:
Pam or other non-stick spray to coat the grill before cooking
1/2 cup balsamic vinaigrette dressing, divided
1/4 cup Hunt’s® Tomato Paste, divided
4 boneless skinless chicken breasts (5 oz each)
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
1/4 cup sliced green onions
2 tablespoons chopped fresh basil
1 clove garlic, finely chopped
4 thick slices Italian bread
Grated Parmesan Cheese (optional)
Directions
Spray grill with Pam or other non-stick spray and preheat to medium.
Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture. Sprinkle with grated Parmesan cheese if desired
Gazpacho Chicken Salad – Kate Morgan Jackson, Bergen County
Memorial Day weekend is the time to rev up the grill for the season! Here’s a quick and spicy chicken salad that combines all the flavors of your favorite chilled soup with some grilled chicken breast. Here’s to summer!
Ingredients
4 chicken breast halves
Olive oil, salt and pepper for grilling
3 tablespoons olive oil
1 garlic clove, minced
I lime, zested and juiced
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
2 pints cherry tomatoes or 6 regular tomatoes, cut into bite sized pieces
1 cucumber, diced
1/2 red onion, diced
1 jalapeno pepper, seeded and minced OR 1 teaspoon Tabasco sauce
1/4 cup minced fresh parsley
Directions
Brush chicken breasts lightly with olive oil, season with salt and pepper and grill until cooked through, 4-6 minutes per side. Cool and shred into bite-sized pieces.
Make dressing by combining 3 tablespoons oilve oil with lime zest, lime juice, garlic, salt and pepper. Set aside.
Combine chicken, vegetables and parsley in large bowl. Pour dressing over all and toss well. Serve either chilled or at room temperature.
Grilled Chicken Burgers – Melissa Yurasits (Essex County)
My mom started making these chicken burgers about a year ago, and they’ve been a staple ever since. The recipe is healthy, tastes great, and easy to prepare after a long day at the beach.
Burgers:
1 pound ground chicken
½ package frozen spinach, thawed and drained of excess water
2/3 cup feta cheese crumbles
1 tbsp dried oregano
1 ½ tbsp Italian bread crumbs
1 tsp onion powder
Optional:
Whole Wheat Buns
Tomato Slices
Romaine lettuce
Tzatziki sauce
In a large bowl, combine all burger ingredients using your hands or a rubber spatula. Season with salt and pepper and shape into patties. Grill over medium heat for about 6 minutes per side, or if using a meat thermometer, until temperature reaches 165 degrees.
Serve burger on lightly grilled whole wheat buns with a slice of tomato and romaine leaf. Garnish with 1 tbsp of tzatziki per burger.
The best part of this recipe is that it can be easily adapted to include your favorite ingredients. Swap feta for goat cheese, the oregano for any kind of dried Italian seasoning, garlic powder instead of onion, ranch dressing instead of tzatziki. I also like to make these gluten-free by eating it without the bun and omitting the breadcrumbs or using gluten-free ones, like Glutino’s. We love serving these with sweet potato fries on the side!
Summer Time Orzo – Sheila Hill (Monmouth County)
No barbecue is complete without a great salad to complement it. This one is light and pairs well with beef, pork, chicken or seafood.
Ingredients
1 pound dry orzo pasta
2 cups fresh spinach, torn into pieces
4 ounces crumbled feta cheese
½ cup dried cranberries
8 fresh basil leaves, torn
½ cup toasted pine nuts
½ cup extra-virgin olive oil
3 tablespoons lemon juice
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 carton cherry tomatoes, halved
Preparation
Cook orzo according to al dente directions on the package. Drain pasta and spread out on a large cookie sheet to cool.
In a large bowl, combine remaining ingredients. Toss gently to combine.
Add the orzo and mix well. Serve chilled.
Notes:
Buy a block of feta and crumble it yourself. It will taste fresher than packaged, crumbled feta.
To toast pine nuts, place them in a dry saute pan over medium-low heat. Shake the pan frequently to ensure even browning. Since pine nuts are small and full of oil, they will burn quickly.
With Memorial Day comes the “official” beginning of cookout and barbecue season, and a welcome respite from the months of “comfort food” cooking. Whether hosting at home or attending a barbecue at a friend’s or relative’s home, eating can be a challenge for those avoiding gluten. As someone who’s eaten her share of hamburgers sans bun, it can be difficult to enjoy ketchup, pickles, tomatoes, sauerkraut and other accompaniments without the proper palette. Fortunately for us, a couple of gluten-free bread companies have come to the rescue with their own version of hamburger and hot dog rolls. These rolls are made by companies such as Udi’s and Rudi’s and can be found at stores like Whole Foods, Trader Joe’s, health food stores, and online, so pile on the toppings and enjoy!
When I was a Weight Watcher’s leader, I would always suggest to my members to bring a dish you would feel comfortable eating, and the same goes for those having food allergies or restrictions. Since most hosts are more than appreciative of a helping hand when it comes to food prep, you shouldn’t get any arguments about bringing a dish or two. I am a proponent of preparing foods that are “naturally” gluten-free and healthy, such as the recipes I’m sharing with you here. While the Potato Salad with Fresh Green Beans and Tarragon Dressing is somewhat time intensive (what potato salad recipe isn’t?), the Black Bean Salsa and Barbecue Chicken Wings are easy to prepare, and will be enjoyed by everyone, regardless of whether they shun gluten or not. Have a Happy Memorial Day, and remember, “be careful out there!”
Do you have any favorite recipes or tips to share?
BLACK BEAN SALSA
Why take a chance with store-bought salsas when so many contain gluten as a thickening agent?
Making your own salsa is super easy and always better when made from fresh ingredients. Enjoy as an appetizer with gluten-free tortilla chips.
Total Time: 10 minutes
Ingredients:
2 cups fresh, halved grape tomatoes OR cherry tomatoes
1 cup fresh chopped bell pepper
Fresh, seeded, finely chopped jalapeno pepper – to taste
1/2 cup fresh cilantro leaves
1 finely minced clove garlic
1 14-ounce can drained, rinsed black beans
1/4 teaspoon ground cumin
3/4 to 1 teaspoon salt, or to taste
Juice of 1 freshly squeezed lime
1 teaspoon finely zested lime peel (optional)
Place halved tomatoes and cubed Bell peppers in a food processor or blender and pulse briefly, until chunky, not pureed. Add jalapeno pepper, cilantro leaves, minced garlic, lime juice, salt and cumin and pulse, just until mixed. Add half the black beans and pulse briefly. Pour into a medium bowl. Stir in remaining black beans.
CROCK POT BARBECUE CHICKEN WINGS
Use homemade gluten-free barbecue sauce in this delicious recipe for fall-off-the-bone tender chicken wings. This is a fast and easy crockpot recipe, adapted for gluten-free cooks from a recipe by Linda Larsen, About.com Guide to Busy Cooks.
Total Time: 5 hours, 20 minutes
Ingredients:
3 pounds chicken wings or wingettes
1 1/4 cup Gluten-Free Barbecue Sauce (recipe below)
2 tablespoons gluten-free chili sauce
1/4 cup honey
3 minced cloves garlic
Fresh ground pepper to taste
Pat chicken dry with a paper towel. Grill or broil for 12-15 minutes, turning the wings several times for even browning. Watch carefully to prevent burning. In a medium bowl mix gluten-free barbecue sauce, gluten-free chili sauce, honey, garlic and pepper until well blended.
Place wings in a large crockpot and cover with BBQ sauce mixture.
Set crockpot temperature to LOW, cover with lid and cook for 4-5 hours.
GLUTEN-FREE BARBECUE SAUCE
Some commercially prepared barbecue sauces can contain gluten as a thickener, however you can find sauces specifically labeled as “gluten-free.” Barbecue sauce is relatively easy to make however, so why not make your own?
Total time: 15 minutes
Ingredients:
1/2 cup ketchup
1/2 cup tomato sauce
1/4 cup apple cider vinegar
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup gluten-free Worcestershire sauce (Lea and Perrins made in U.S. is GF)
1/4 cup water
1 medium chopped onion
1/4 teaspoon celery powder (not salt)
1/2 teaspoon paprika
Makes 1 1/2 pints
POTATO SALAD WITH FRESH GREEN BEANS AND TARRAGON DRESSING
This recipe is a delicious and different twist on a summer party favorite, and is not made with mayonnaise. That means it is a safer salad choice for picnics and cookouts, as well as being healthier.
Total Time: 45 minutes
Ingredients:
3 pounds fresh new potatoes (I used red potatoes)
1 pound gluten-free bacon (I used turkey bacon)
1 pound fresh green beans
1/2 cup thinly sliced green onions
1/4 cup finely chopped fresh parsley
1 teaspoon salt
1 teaspoon gluten-free dry mustard
1 teaspoon dried, crushed tarragon leaves
1 minced clove garlic
1/4 cup tarragon vinegar
1/4 cup chicken broth
1/2 cup light olive oil
Freshly ground pepper, to taste
Fry bacon until crisp and drain on paper towels. When cool crumble.
Slice unpeeled potatoes 1/4-inch thick and boil just until tender, but not soft, about 15 minutes. Drain. While potatoes are boiling, cut green beans into 2-inch pieces and steam for about 7 minutes, or just until tender. Place cooked potatoes, green beans, sliced green onions and parsley in a large bowl.
In a medium bowl combine light olive oil, gluten-free chicken broth, tarragon vinegar, minced garlic, dried tarragon, dry mustard, salt and pepper. Whisk until combined. Pour dressing over vegetables and use a large spatula to gently coat vegetables. Add crumbled bacon and gently combine. Serve immediately at room temperature or chill.
Karen Jaffe is a health and weight loss coach, having lost 25 pounds in 1985 by revamping her comfort-food lifestyle and adding in regular physical activity. After a 20-year stint at Weight Watchers, where she created her own online forum as a way to share healthy recipes with her members, Karen set out on her own as a Take Shape for Life Coach, guiding and supporting clients on the Medifast weight loss program. As a result of her diagnosis of gluten sensitivity in 2009, Karen continues to seek out healthy and satisfying ways to eliminate gluten from her diet. You can usually find her in the kitchen on Sunday mornings, planning and preparing healthy, but simple gluten-free meals for the week. Karen has a passion for proving that a healthy weight is possible for everyone regardless of their lifestyle or cooking ability. She lives in Long Branch with her husband Glenn. She can be reached at [email protected].
A wise person once said, “when one or more restaurants gather together for a good cause, taste buds are sure to be in for a good time!” While I am sure that the wise person was me, this statement proved true the night I attended the 14th annual Wildwood Restaurant Showcase.
Restaurants from all across the island, near and far, old and new, joined forces to raise money toward college scholarships for Wildwood students.
I certainly had my cake and ate it too, literally. My taste buds went on an amazing adventure from a Stewart’s Cherry Root Beer float by Stewarts Restaurant with Johnson’s Popcorn to an award winning Red Curry Clam Chowder by The Establishment at 100, Wildwood’s first farm to fork restaurant.
Served cold and fresh, I predict the Seafood Gazpacho from Coastalblue Oceanside Grill will be an amazing summer dish. After mingling with talented chefs, Chef Albert Paris insisted if I thought his gazpacho was amazing I have to check out the view at the newly launched restaurant on Atlantic Avenue in Diamond Beach. With a “Daily Gazpacho” on the menu, seeing that view might be in my future this summer.
Moving along to the next showcase, “The Wild Burrito” by self-proclaimed Burritologist Joe Carpente. Joe told me about his desire to serve a different kind of food. He definitely succeeded by serving his amazing guacamole and chips. It wasn’t just guacamole it was crabmeat guacamole. The menu has featured Burritos Galore for the last two years in Wildwood Crest, and people keep coming back for more. I am pretty sure The Wild Burrito will be on my family’s summer bucket list.
What did I mean when I said I had my cake and ate it too? I had chocolate covered bacon and fudge and chocolate covered Oreos all from Laura’s fudge. Laura’s and Wildwood have history, and I didn’t mind hearing all about it as I indulged on some strawberries. I promise I was paying attention.
Now, back to the cake. If you’ve never heard of Polito’s, they have been a South Philly bakery for over 30 years. Now they’re also a full-service bakery at 1700 Central Avenue in Wildwood after following their customers to The Shore. I will remember the display at Polito’s for a while. After seeing the display of 5 dozen cannolis inside one huge cannoli, you would too.
At the beginning of the night, I set out to try some food and learn a little about the culinary offerings of Wildwood. I accomplished all that and took my taste buds on a wild adventure. I cannot wait for next year. What a great way to spend a Wildwood pre-summer night – hanging out with friends, sipping a drink, and getting to taste the best foods the island had to offer.
Elizabeth Norton is the Jersey Bites Regional Editor for Cape May County and is a Jersey lover at heart. She loves Jersey Products, Jersey People, and Jersey Food. She runs a digital network for online moms who live in, you guessed it, New Jersey. She is a baker and sweet connoisseur and is on a personal mission to find the best place to eat brunch at the Jersey Shore. Her mantra is “Keep the Kitchen Clean. Eat Out!” She loves a good party and loves being a mom of 3. Her favorite night of the week is date night where her and her husband take turns trying out the newest restaurants Jersey has to offer.
Smashburger Locations Around the Country to Give Free Burgers to “Burgers” on National Burger Day
Smashburger today announced that in celebration of National Burger Day on May 28 it will give away a FREE Classic Smash™ nationwide to anyone with the last name “Burger,” or variations thereof.
According to WhitePages.com, there are approximately 21,687 people in the United States with the last name“Burger” and 1,530 named “Hamburger.” Either way, burger lovers with variations of “Burger” – or Berger,Weinberger, Rosenberger, etc. – in their names will receive one FREE Classic Smash™ in recognition of the holiday that celebrates America’s favorite food. This offer is valid for redemption at all Smashburger locations in the United States. Proof of last name is required (i.e. valid driver’s license, passport or picture ID). Limit one Classic Smash per ID.
“Burgers are an iconic American food. We’ve been eating them for generations and burgers are America’s favorite food,” said Tom Ryan, Founder of Smashburger. “But just in the last five years or so, we have seen an explosion in people’s interest to eat higher quality burgers than the typical fast food fare. And with the average person eating 43 hamburgers per year, there is cause for celebration of a national holiday or “National Burger Day.”
“We just opened our 200th restaurant last month and now we are in four international countries,” said David Prokupek, president and CEO of Smashburger. “We saw the consumer trend in demand for quality burgers in the fast casual segment a few years ago. Our timing to introduce Smashburger couldn’t have been better.” Opening its first restaurant in 2007, Smashburger came on the scene and now reports that growth and demand in this better burger segment has never been stronger. “We see a lot of runway ahead for more growth as people catch on that there is a better way to eat burger,” added Prokupek.
Find a location near you here: http://smashburger.com/locations/ Glasboro is home to the first South Jersey Smashburger. 698 North Delsea Drive, Glassboro, NJ. The most recent Smashburger to open its doors is in North Brunswick. 975 Route 1 South (North Village Shopping Center)
Barbecue season is finally upon us and that sure is reason to celebrate, but while burgers and hotdogs may be grilling classics they are not always the healthiest choices. Incorporating healthy eating into your barbecue is simple. The key is choosing recipes that are full of flavor, low in fat and super simple to make. So fire up the grill and lets get cooking.
Simply Beautiful Mom’s Menu for a Perfect Summer BBQ:
Lemon, Rosemary Grilled Halibut
2 6-ounce wild halibut filets
2 tablespoons of olive oil
2 tablespoons of white wine
2 tablespoons of lemon juice
1 tablespoon of chopped rosemary
Mix together, olive oil, wine, lemon juice and rosemary in a shallow dish – place the fish in the dish and marinate for 30 minutes or up to 1 hour (turning mid-way).
Heat up an outdoor grill or a grill pan to high heat, grill fish for 4-5 minutes on each side.
Fresh Vegetable Quinoa Salad
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.
It’s that time of year again. Fresh New Jersey strawberry season is upon us and families are eager to set out for their favorite pick your own strawberries spot! I’m sure I don’t have to tell you how far superior our little red gems are to those giant greenhouse berries we get all winter.
Below, our writers share where to find the very best strawberries – from farm stands and markets to pick-your-own farms. Just remember, this season doesn’t last long. Get out there and enjoy them while they last!
Butterhof’s Shady Brook Farm – 5800 White Horse Pike, Egg Harbor. 609-965-4696 for dates and times. Pick-your-own strawberries and farm stand with other fruits and vegetables available.
Ingraldi Farms – 1410 Cedar St, Millville, NJ 08332. Pick-your-own Strawberries.
Johnson’s Corner Farm -133 Church Road in Medford, NJ Pick your own strawberries May 25th to June 18th. Daily from 10 am to 4 pm – Submitted by Beth Christian, Burlington County
Margate Community Farmers Market – 2024 Market: June 13 – August 29, every Thursday 8:30-11:30am, corner of Monroe & Amherst in Margate City. They have a group of local Organic farms with fresh fruits and veggies and lots of other offerings and goodies. You can visit more them one all in one day! They bring the farms to you!
Marlboro Farm Market – 444 County Rte 520, Marlboro, NJ 07746. Farm Market with Jersey Fresh strawberries daily. Sundays June-October 9am-1pm.
Rowand’s Farm – 295 Greentree Road, Glassboro. Pick-your-own strawberries. Closed on Saturdays.
Silverton Farms – 1520 Silverton Road, Toms River. (732) 244-2621. A small, family-owned “organic practices” farm (they do not have the certification yet), you need to call to see when their strawberries are ready for the picking (you can pick your own). They also sell the berries already picked, as well as eggs, fresh produce vegetables and flowering plants. Local honey is also available. Theirs is a “small batch” farm, so always call for availability and hours of operation – Lisa Howard-Fusco, Ocean County. Open May-October: Tuesday-Saturday, 9-5, and Sunday 9-4.
Terhune Orchards – 330 Cold Soil Rd in Princeton. Pick your own Strawberries Late May-Early June. In addition to strawberries they have a variety of other pick your own fruits and veggies! They also have fun summer events for the whole family and wine tasting for the adults. You can go on their website for a full list of events. – Christine Van Arsdalen, Somerset County.
Do you have a favorite Berry Spot not mentioned here? Send us your tips at [email protected]
Twenty-three graduates honed their skills in the Academy’s Culinary Arts program, and eight completed the Baking and Pastry program. Six students received short-term specialization certificates in Baking and Pastry, Hot Food and Food Service Management.
The awards ceremony was held in the college’s Walter Edge Theater on the Mays Landing Campus, and honored the graduates with gold, silver or bronze medals or certificates based on their grade point averages and criteria established by the American Culinary Federation. Specialization graduates received certificates of completion. A reception at Careme’s, the on-campus, student-run gourmet restaurant, followed the ceremony.
Tayler Reed of Egg Harbor Township was named valedictorian and winner of the Nathan Schwartz Award, which is presented to the top student of each graduating class. The keynote speaker was ACA graduate Chef Terence Feury ’88, executive chef, Tavro Thirteen in Swedesboro. Feury has experience in some of the East Coast’s best kitchens, including: Le Bernardin in New York City, the Ritz-Carlton in Washington, D.C., and Striped Bass, Fork and American Bistro in Philadelphia. Feury has been recognized as “Best Chef in 2010” by Philadelphia Magazine and he received a James Beard Award nomination for Best Chef Mid-Atlantic in 2002.
Honorees, their hometowns (by county) and their awards are:
Nick Bates, Galloway—Certificate, Culinary Arts
Kelsey Beck, Galloway—Silver, Baking and Pastry
Katelyn Blose, Egg Harbor City—Certificate, Baking and Pastry Specialization
Mancini Brown, Egg Harbor Township—Bronze, Culinary Arts
Abigail Dell’Aringa, Mays Landing—Bronze, Culinary Arts
Ricardo Edwards, Pleasantville—Certificate, Culinary Arts
Wendy Hassel, Egg Harbor City—Certificate, Hot Food Specialization
Nicole Kacsoh, Egg Harbor City—Certificate, Food Service Management Specialization
Tayler Reed, Egg Harbor Township—Gold, Baking and Pastry
Storm Reitzel, Egg Harbor Township—Certificate, Baking and Pastry Specialization
Nicole Ruiz, Pleasantville—Certificate, Baking and Pastry
Samantha Wyld, Sweetwater—Bronze, Baking and Pastry
Kristopher Frazier, Marlton—Silver, Baking and Pastry
Joshua Crump, Atco—Bronze, Culinary Arts
Samantha Knowlton, Cherry Hill—Silver, Baking and Pastry
Jacob Lucas, Clementon—Bronze, Culinary Arts
Blaise Masciantonio, Laurel Springs—Bronze, Culinary Arts
Rachel Ridgway, Westmont—Certificate, Culinary Arts
Paul Blackwell, Strathmere—Certificate, Culinary Arts
Emilio Ferrante, Cape May—Certificate, Baking and Pastry Specialization
Erin McManamy, Ocean City—Bronze, Culinary Arts
Kaitlin Miller, North Wildwood—Bronze, Culinary Arts
Michael Newport, Ocean City—Silver, Culinary Arts
Carolyn Jones, Millville—Bronze, Culinary Arts
Brian Brown, Williamstown—Bronze, Culinary Arts
Luis Coyotecatl, Bellmawr—Silver, Culinary Arts
John Lowe, Deptford—Bronze, Culinary Arts
Christina Martin, Williamstown—Silver, Culinary Arts
Angelina Pino, Franklinville—Silver, Culinary Arts
Joshua Romano, Glassboro—Silver, Culinary Arts
Ashley Simmons, Williamstown—Bronze, Culinary Arts
Christopher Brown, Manahawkin—Certificate, Culinary Arts
Michelle Dellaperute, Little Egg Harbor—Silver, Baking and Pastry
Carmen Hernandez, Lakehurst—Silver, Baking and Pastry and Hot Food Specialization
Michael Pillar, Toms River—Silver, Culinary Arts
Christopher Wilson, Warren Grove—Bronze, Culinary Arts
The ACA has been training future chefs for more than 30 years. Academy graduates can be found in kitchens around the world in major hotel and restaurant chains, while others have gone on to open their own restaurants and catering businesses. For more information about the Academy of Culinary Arts, call 1-800-645‑CHEF, email[email protected], or visit the ACA online at www.atlantic.edu/aca.
