Page 156 ⋆ Jersey Bites

Book Review: Curtis Stone’s What’s For Dinner?

Deborah Smith, Executive Editor

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April 2, 2013

Book Review: Curtis Stone’s What’s For Dinner?

When I saw on Facebook that Curtis Stone was coming to New Jersey to promote his new book “Whats for Dinner?” I quickly tracked down “his people” and scored a shiny new copy to review. As much as I love the web, and you know I do, there’s still something about a hardcover cookbook that excites the food geek in me. For me, a glass of wine and cookbook reading is a fun Saturday night. Can’t believe I just admitted that, and yeah, I know I need to get out more.

But, not this past Saturday. I decided it was time to try one of the many delicious sounding recipes offered in this very creative collection of mostly dinner recipes. He does end the book with a chapter called “Something Sweet” and, afterall, every good dinner deserves a dessert.

The book is divided into chapters by the days of the week which he labels: Motivating Mondays – Time Saving Tuesdays – One-Pot Wednesdays – Thrifty Thursdays – Five Ingredient Fridays – Dinner Party Saturdays – Family Supper Sundays – and the aforementioned, Something Sweet.

What I really like about the cookbook is that he delves into recipes from around the globe which makes sense given his recent hosting gig on Around the World in 80 Plates. From Chicken Masala with Cucumber Raita and Chicken Cassoulet with Fennel and Bacon to Mushroom Risotto with Fresh Herbs and Kimchi Fried Rice, this book is sure not to bore. But, since I was feeding 15 and 11 year old boys on Saturday night, I went the safer route and chose the Turkey Meatballs with Marinara Sauce.

I tell you honestly, with a Girl Scouts three finger pledge, Best Turkey Meatballs I ever had. I had to bold it just so you know I’m serious.

Here is the recipe, some action photos and where and when you can meet Curtis Stone in person.

FOR THE MARINARA SAUCE:

3 tablespoons olive oil

1/2 cup finely chopped shallots

6 large garlic cloves, finely chopped

4 large sprigs of fresh thyme

1 bay leaf

1/2 cup dry white wine

Two (28 ounces each) cans of whole tomatoes, undrained

1/2 cup loosely packed torn fresh basil leaves

Kosher salt and freshly ground black pepper

MEATBALLS:

1 1/2 cups cubed (1/4-inch) crustless Italian or French bread (about 2 ounces)

2/3 cup reduced-fat (2%) milk

1/2 cup finely chopped shallots

5 large garlic cloves, finely chopped

1/2 cup finely chopped fresh flat-leaf parsley

1 tablespoon chopped fresh thyme

2 tablespoons Dijon mustard

2 teaspoons kosher salt

1 1/2 teaspoons sweet paprika

1 large egg

2 pounds ground turkey

1/4 cup olive oil

Freshly grated Parmesan cheese, for serving

TO MAKE THE MARINARA SAUCE:

Heat a wide heavy pot over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring often, for about 2 minutes, or until tender but not browned. Add the thyme, bay leaf, and wine, then add the tomatoes. Crush them with a potato masher to break them up.

Bring to a simmer, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 25 minutes, or until the liquid has reduced slightly and the flavors are well blended. Discard the thyme stems and bay leaf. Stir in the basil. Season to taste with salt and pepper.

MEANWHILE, MAKE THE MEATBALLS: In a large bowl, combine the bread cubes and milk. Set aside for about 5 minutes, or until the bread is soggy. Using your hands, mash the bread mixture. Add the shallots, garlic, parsley, thyme, mustard, salt, paprika, and egg and mix until blended. Add the turkey and, using your hands, gently mix until blended. The mixture will be soft, which will ensure tender meatballs. Form the mixture into 8 large meatballs.

Heat a large heavy skillet over medium heat. Add the olive oil. Working in batches, add the meatballs and cook, turning occasionally, for about 12 minutes per batch, or until browned all over. Using a slotted spoon, transfer to a plate.

When the sauce is ready, add the meatballs and simmer for about 5 minutes more, or until the meatballs are cooked through, with no sign of pink.

Spoon the meatballs and tomato sauce into serving bowls. Sprinkle with Parmesan cheese and serve hot.

Book Signing:

Tuesday April 09, 2013 7:00 PM

Barnes & Noble

Paramus

765 Route 17 South

Paramus, NJ 07652

201-445-4589

Deborah Smith , Founder and Executive Editor of jerseybites.com. Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. In her spare time, (Ha) she works as a Social Media consultant and speaker. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com

Test Driving Two NYC Chefs at Buick Discovery Tour

Deanna Quinones

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April 1, 2013

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Test Driving Two NYC Chefs at Buick Discovery Tour

As close as we are to Manhattan, it can sometimes be daunting to choose a restaurant when heading into the city for an evening or, as happens often, out-of-towners send frantic pleas for recommendations on where to eat while they’re in town. It’s great, then, to have the chance to sample the artistry of NYC chefs right here in Jersey when they bring their show on the road. In the case of the Buick Discovery Tour, they’re quite literally doing just that.

Motoring through Morristown on a recent weekend, the Discovery Tour – co-hosted by Buick and Food & Wine magazine – featured celebrity and up-and-coming chefs, an irreverent wine expert, and delectable samples of food, drink, and drive (not necessarily in that order). It’s an interesting concept, pairing the foodie experience with that of test driving glossy new cars with heated steering wheels and less than 100 miles on the odometer. The goal of the sponsors is to create an experience and perhaps inspire an ah-ha moment next time you venture out to buy a car. The event promoted the theme of “new discoveries” and offered a great opportunity to learn about cooking techniques, specialty ingredients, flavor palettes, and the personal stories behind award-winning culinary stars.

Manhattan-based chefs Michael Psilakis, owner of several modern Greek restaurants—including Kefi and FISHTAG, both on the Upper West Side—and George Mendes, owner of Aldea, which puts a new-millennium twist on Portuguese cuisine, were on hand to demonstrate simple dishes that can easily translate to make-at-home meals you can present with flavor and flair. Here are the recipes they’ve shared with us at JerseyBites, courtesy of the Buick team:

Gyro Spiced Sliders, by Michael Psilakis

Make 1 dozen sliders

Ingredients:

12 2 oz. beef patties

6 oz. Tsatziki (recipe below)

12 slider potato rolls

Extra virgin olive oil

Salt & pepper

12 cornichons (optional)

12 frilly toothpicks

Gyro slider spice mix:

12 tbsp. Cumin

2 tbsp. Coriander

8 tbsp. Yellow mustard seed

2 1/2 tsp. Cloves

2 tbsp. Black cardamom

4 tbsp. Fennel

2 tbsp. Cinnamon

Combine all spices in mixing bowl, transfer to airtight container.

Recipe:

1. Make gyro spice & set aside.

2. Make Tsatziki sauce & store in refrigerator until ready to use.

3. Preheat a large cast iron skillet on medium high heat and coat bottom of pan with

olive oil.

4. Season sliders on both sides with salt and pepper and dredge sliders in gyro

spice mixture.

5. In small batches of 3-4 patties sear sliders for approximately 1 minute per side. Allow to rest once cooked.

6. Remove excess grease with paper towel and repeat until all sliders are cooked.

7. To serve, place each slider on bottom of potato roll and top with dollop of Tsatziki

sauce and cover gently with bun top and cornichon. Spear with toothpick.

Tsatziki Sauce

Makes 1 pint:

1/2 English cucumber, peeled

5 cloves garlic, smashed and finely chopped

1/2 cup distilled white vinegar

2 shallots, thickly sliced

1/2 cup fresh dill

1 1/4 cups strained Greek yogurt

1 Tbsp. extra-virgin olive oil

1 Tbsp. fresh lemon juice

Kosher salt and cracked black pepper

1. Cut the cucumber into very small pieces, even dice. Transfer to a mixing bowl.

2. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely

chopped, but not pureed.

3. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber

spatula, adding the olive oil and lemon juice.

4. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt.

5. You can store the Tsatziki in a covered, clean jar in the refrigerator for up to one week.

Salted Cod Scrambled with Egg, Crispy Potato and Black Olive, by George Mendes

Serves 4

Ingredients

¼ cup pitted Kalamata olives

Extra virgin olive oil as needed

¼ cup peeled shoestring, julienned Yukon gold potato

½ cup flaked desalted bacalao

4 large eggs

2 tbsp extra-virgin olive oil

½ thinly sliced small onion

2 thinly sliced garlic clove

Kosher salt and freshly ground white pepper to taste

2 tbsp of chopped parsley leaves

¼ tsp fresh lemon juice

Preheat oven to 200°F. Place the olives on a parchment paper-lined sheet pan and bake until totally dried and easy to crumble. Alternatively, use a dehydrator set at 145°F. Cool completely, then mince. You should have 2 tablespoons.

Fill a small saucepan with canola oil to a depth of 2 inches. Heat to 375°F. Add the potatoes in batches to fry until golden brown and crisp, adjusting the heat to maintain the temperature and gently stirring to cook evenly. Drain on paper towels.

Break the eggs into a small bowl and whisk until blended. Reserve.

Heat a medium nonstick pan over low heat and coat with the olive oil. Add the onion and garlic and sweat, stirring occasionally, until translucent. Add the flaked cod and cook for 15 seconds, stirring, then add the beaten egg and a few strokes of white pepper. Cook, stirring constantly, until just set but still wet. Fold in the parsley, lemon juice, add the olives and potatoes.

Serve immediately.

Meeting and sampling the work of these two chefs was a terrific new discovery, and visiting their restaurants for the full experience of each one’s updated takes on their culinary ethnic heritages is something I eagerly look forward to. Alas, I’ll be chugging into the city on a swaying NJTransit rust bucket rather than in a luxury sedan, but I’ll always have the delicious memories. Thanks, Buick!

For a full recap of the event, check out JerseyBites editor Veronique Deblois’ post over at foodandwinechickie.com.

FISHTAG

222 West 79th Street, between Broadway & Amsterdam

NYC

212-362-7470

michaelpsilakis.com

Aldea Restaurant

31 West 17^th Street

NYC

212-675-7223

aldearestaurant.com

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

5 Eggcellent Egg Recipes

Deborah Smith, Executive Editor

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March 30, 2013

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For all you Bugs Bunny fans, who can forget the “I wanna Easter Egg” episode (actually called Easter Yeggs). For nostalgia sake, and maybe for those of you who have no idea what I’m talking about this is for education sake, enjoy a little trip back to 1947 and then enjoy the recipes our writers have collected in their baskets for before, during and after your Happy Yeaster.

Pan Bagnat, Michele Errichetti, Atlantic County

A French creation, Pan Bagnat means bathed bread. Sounds so much more chic in French doesn’t it? What it is, is basically a good quality whole grain roll, meat and hardboiled egg with salad and some kind of vinaigrette which you bath the bread in and let sit for a few minutes to allow the flavors to meld. I have had it made with rare roast beef, turkey and chicken. The choice is yours. I think a meaty veggie like eggplant or zucchini grilled or fried would make a great choice as well. This is sort of the French version of a sub or hoagie but with egg as an added layer of creamy taste. Serves 2.

Ingredients:

¼ lb. turkey,chicken,beef,eggplant or zucchini

2 good quality whole grain rolls, split

4 slices romaine leaves

4 slices red onion

4 slices sweet red pepper

4 slices tomato

2 hard boiled eggs, sliced

10 to 12 black or Kalamata olives, pitted and cut in half

¼ cup virgin olive oil

1 tbsp vinegar, apple cider

salt and pepper to taste, ¼ tsp

½ tsp thyme, oregano

1 clove garlic

Directions:

Take out inner dough of bread. Rub cut garlic clove on both sides, inside of roll. Mix olive oil, vinegar, spices. Brush ½ of dressing in the rolls. Layer lettuce, tomatoes, meat, eggplant or zucchini ,peppers, onions, eggs and olives and top with remaining ½ of dressing mixture. Add salt and pepper to taste. Wrap in foil and let sit for 10 minutes and serve. Eggs-cellent!

World’s Best Hollandaise Sauce, Veronique Deblois, Morris County

Over vegetables or draped over eggs benedict, this versatile sauce is a winner.

Ingredients:

7 egg yolks, at room temperature 1 cup butter Pinch of cayenne pepper ½ tsp. sea salt 2 Tbsp. freshly-squeezed lemon juice

Directions:

Melt the butter in a small saucepan over medium-low heat. Cool for 3 minutes. In a tall container, like a pitcher, add the egg yolks. Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens, about 30 seconds. Add the cayenne pepper, the salt and the lemon juice. Keep sauce at room temperature until ready to use.

Makes about a cup.

Dijon Egg Sandwich, Deanna Quinones, Morris County

This whole MUFA craze has resulted in a lot of interesting recipe ideas based around foods that supposedly help reduce belly fat. Here’s one adapted from Prevention magazine. The original recipe calls for scrambled egg whites so leave out the yolks if you prefer.

Ingredients (per serving):

1 hard-boiled egg

Whole wheat English muffin

1 tbsp. Dijon mustard

1 oz. reduced-fat Monterey Jack cheese

¼ c. Hass avocado, cubed

Peel and mash hard-boiled egg. Scoop onto toasted English muffin spread with Dijon mustard. Top with cheese and avocado.

Egg-Olive salad, Beth Christian-Burlington County

This is not a recipe per se-but we make egg salad by adding some chopped green olives to the mix of eggs and mayo-it gives the eggs a nice tangy flavor! Serve on lettuce or on bread.

Deviled Egg recipes we highly recommend: Alabama Deviled Eggs from 2010 and the Caesar Salad Deviled Eggs on Smitten Kitchen. Do you have a favorite recipe? We’d love to hear about it. Please leave a comment or share with us over on Facebook.

Happy Easter from all of us at JerseyBites.

New Jersey’s Chocolatiers are Rabbit Ready

Sweets

Deborah Smith, Executive Editor

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March 29, 2013

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New Jersey’s Chocolatiers are Rabbit Ready

According to our candy makers, Easter is an important holiday. Jelly Beans, Chocolate Bunnies and Chocolate Eggs all play a part in the tradition of Easter for many of us. Chocolate Eggs actually date back to 19^th century Europe where Jelly Beans only became part of our Easter festivities in the 1930’s. And then of course, there’s the peep which came on the market in the 1950’s.

When we reached out to a few of NJ’s Candy kings, they were gracious enough to answer our questions in the little time they had between orders. Barbera’s Chocolate on Occasion told us that Easter is probably the biggest holiday of the year for them and Mrs. Hanna Krause Candy echoed that, saying that their Easter business “carries them through to November!” With their incredible selections of candy and treats, it’s no surprise. When we asked Mrs. Hanna Crause Candy if they had an Easter Best-Seller, the response was, “Oh, god no! There’s so many different things! It all depends on what a person likes.” From hollow eggs at Barbera’s to the 3 foot tall chocolate bunny at Mrs. Hanna Krause’s (they actually only sell 1 or 2 each year!), there really is something for everyone.

So, whether you’re a peep fan or all about the chocolate, these New Jersey candy stores are sure to have just what the bunny ordered.

Jagielky’s Homemade Candies, submitted by Michele Errichetti

Jagielky’s has been around since 1974 making delicious homemade confections handed down from secret family recipes. They have every kind of Easter bunny favorites you can think of to fill your basket. They even have diet and 70% dark chocolate creations. There are two locations in both Margate and Ventnor. My personal favorites if anybunny is listening are Turtles and Krispies.

5115 Ventnor Ave, Ventnor 609-823-6501 and 8018 Ventnor Ave, Margate 609-822-2204 I

Rauhauser’s Own Make Candies, submitted by Alison Heller

The Easter Bunny would be remiss if he didn’t make a stop at Rauhauser’s to fill his baskets. With three generations of candymakers preparing mouth-watering morsels, these candies are as close to perfection as I’ve ever tasted. Your life is not complete until you’ve tried Rauhauser’s Butter Creams. The only thing my grandmother ever wanted on Easter was a box of their Butter Creams, which she sweetly shared with all seven of her grandchildren.

721 Asbury Ave, Ocean City, NJ 08226 | 609-399-1465 | http://www.rauhausers.com/

Barbera’s Chocolate on Occasion, submitted by Jennifer Malme

Owner and Chocolatier Amy Barbera turned her love of all-things-chocolate into a thriving, hometown-homemade chocolate shop in Vineland. For Easter, you will find Chocolate bunnies of all shapes and sizes, filled eggs, hand-dipped fruits, jelly beans and custom baskets.

In Madison Square Center, 782 South Brewster Road, Vineland. 856-690-9998 or barberaschocolate.com

Enjou Chocolate, submitted by Deanna Quinones

Enjou is a classic chocolate shop in every sense: small, inviting, and overflowing with seasonal treats. Along with a range of a jacket-wearing Peter Rabbit (from small to frighteningly huge), Enjou features its own long-eared holiday hopper in adorable variations from Baseball Bunny to Film Buff Bunny. Edible Easter baskets, jelly bean carrots, and peanut butter-filled eggs are also on offer. Be assured no matter what novelty treat you choose, their milk chocolate is wonderfully creamy and their dark simply divine.

8 Dehart St, Morristown, 973-993-9090 http://www.enjouchocolat.com

Mrs. Hanna Krause Candy, submitted by Melissa Baratta

Hanna Krause has the absolute best candy in the area. Around Easter time the lines are out the door, with patrons buying everything from homemade chocolates and truffles to pastel-colored jelly candies. The chocolate is high quality melt-in-your-mouth chocolate and comes in a variety of flavors, and their melting white and milk chocolate discs are great for making molds or cake pops. Whatever you choose, you won’t be disappointed!

2220 Rt. 37 East, Toms River: http://www.hannakrausecandy.com/index.php

Foodie Things to Do this Weekend and Beyond

Events

aaccardo

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March 29, 2013

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Foodie Things to Do this Weekend and Beyond

April 2nd: Mays Landing: Gourmet dinners at Careme’s hosted by the American Vegan Society, at the Academy of Culinary Arts. Experience a meal of exceptional quality prepared and served by the culinary students under a chef educator. Call 856-694-2887 or visit www.americanvegan.org.

April 5th: Trenton: New Jersey Agricultural Society Annual Gala. The New Jersey Agricultural Society will be hosting its Annual Gala on Friday April 5th at 6:00 pm at the Forsgate Country Club in Monroe, NJ. The Gala supports the Agricultural Society’s three programs: New Jersey Farmers Against Hunger, Learning Through Gardening, and the New Jersey Agricultural Leadership Development Program. The New Jersey Agricultural Society is a 501(c) 3 non-profit dedicated to preserving and enhancing agriculture, farming and related activities and businesses in New Jersey through educational, informational, and promotional programs. NJAS is the oldest agricultural organization in the nation.

The Gala, consisting of a cocktail hour, open bar, buffet stations, silent auction, palm readers, casino, raffle, and award ceremony. The event is open to the public, and the Ag Society encourages anyone interested in supporting their mission to attend. Businesses can support the Gala through donations of Silent Auction prizes and advertisements in the NJAS Gala Ad Journal. Ad journal rate range between $50 and $125 and are due by March 15th, 2013.

Tickets are $85. More information is available at www.njagsociety.org, and registrations and donations can be sent to [email protected].

April 5th: Jersey Shore Restaurant Week April 5-14 Spring Breaks at The Jersey Shore. Ten days, great deals, and fabulous meals!

It’s a wonderful opportunity to shake off the winter blues and re-visit your favorite restaurants or try some new ones. Enjoy 3 course dinner menus for $20.13 or $30.13 and special lunch menus at participating restaurants. See their Special Events Page for all the fun details.

April 6th: Belmar: The Great Jersey Shore Burger Contest will be held on April 6th from 1:00-4:00 PM at Bar Anticipation. The event is sponsored by Driscoll Foods and MagnaCare and DL Foodservice, and promised to be a great time for all! (Our Executive Editor, Deborah Smith, will be serving on the Judging panel.)

Come vote for the “Best Burger at the Shore,” enjoy samples of select craft beers, and taste ALL of the competitors’ burgers. Your vote will help determine the “People’s Choice Award” winner. Live classic rock will be provided by The Billy Lawlor Band, and a cash bar is also available

Where: Bar Anticipation, 703 16th Avenue, Lake Como NJ

When: April 6th, 1:00-4:00 Pm

Price: $25

Order your tickets here and don’t miss out on an awesome event!

April 8th: 2nd Annual Taste of Montclair, at The Conference Center, University Hall at Montclair State University. Enjoy the culinary delights of more than 30 chefs who will serve up tastes in an eclectic array of food to the approximately 500 people who will once again enjoy The Taste of Montclair. Freshly shucked oysters, Italian, Spanish, American, Fusion, barbecued chicken and ribs, French, Southern, and even good old fashioned American ice cream are some of the expected treats.

Tickets are $50, and can be purchased online or from any of the ticket locations listed on the Taste of Montclair website.

April 11th: Oyster Point Hotel’s “All Hands On Deck” Re-Opening in Red Bank, New Jersey from 6:00-9:00 PM. The opening will support The Boondock’s Fishery in Red Bank. The Navesink Business Group and Red Bank Flavour Restaurants have joined forces with The Oyster Point to help Boondocks’ owner Kelly Ryan rebuild her business.

The popular lobster shack was washed away on October 29, 2012, when Sandy slammed the area. The Boondock’s Fishery, Molly Pitcher Inn, and The Oyster Point Hotel are all located on the banks on the Navesink River, which was heavily affected. The Oyster Point has been closed since Sandy hit and only recently reopened operations on February 15, 2013.

Many of the Red Bank Flavour Restaurants will be offering a palatable array of menu samplings, complemented by entertainment from Gary Philips and his Steele Drum Band.

Tickets for the event are$50.00 in advance or $60.00 at the door. Tickets are available by visiting www.allhandsondecknj.eventbrite.com. For more information, go to www.theoysterpointhotel.com or call The Oyster Point Hotel at 732-530-8200, extension 155.

Sponsorship opportunities are available by calling or emailing Ken Scaggs at 732-610-4587 or [email protected]. Parties interested in supporting Kelly Ryan of The Boondock’s should visit www.indiegogo.com/boondocks.

April 14th-20th: Atlantic City: Tropicana Seafood Week will debut for the first time April! Celebrate everything under the sea with property wide seafood specials, drink specials and discounted retail shopping. Enjoy fresh seafood at FIN, shop nautical fashions and accessories in The Quarter, or even unwind with a sea salt scrub at bluemercury spa. Tropicana is serving up seafood every which way, and there are plenty of ways to get your fix with various specials throughout the week.

The official Seafood Week Kickoff will take place Monday, April 15^th at 12:30pm in Palm Walk where guests can sample Fin’s famous lobster bisque, share the wonder of the Atlantic City Aquarium’s touch tank, and catch a special “Under the Sea” themed Zumba demo by Tilton Fitness.

For more info, see Seafood Week at the Tropicana online!

April 18th: Atlantic City: Chef Jose Garces Hosts “THE LATIN ROAD HOME” Multi-Course Meal

At 7:00 p.m., join Chef Jose Garces at his gorgeous tapas bar and restaurant, Amada (609-225-9900) at Revel (500 Boardwalk, 855-348-0500) for a decadent, multi-course meal celebrating the publication of his second cookbook, The Latin Road Home.

The show-stopping menu will include: Tiradito de Lubina, black bass ceviche with yuzu (Peru); Pan de Yuca, yuca bread with queso fresco, served with guava-chile butter (Ecuador); Crema de Quinoa de Zuleta, quinoa chowder with sweet corn (Ecuador); Enchilado de Langosta, lobster in spicy tomato sauce (Cuba); Carne Asada a la Tampiqueña con Arroz Rojo y Refritos, grilled marinated skirt steak with red rice and refried beans (Mexico); and Crema Catalana, chocolate custard with vanilla berries (Spain).

For $85 per person, excluding beverages, tax and gratuity, guests will enjoy dishes from each of the book’s five chapters: Ecuador; Spain; Cuba; Mexico; and Peru. An optional wine pairing will also be available for $40. Reservations required, please call 609.225.9900 for more information.

April 22nd: Red Bank: A Conversation with Bobby Flay. Are you obsessed with barbecue? Bobby Flay? Well we have a treat for you! Bobby Flay will be at Count Basie Theatre to share his approach to food. Don’t miss hearing tips, stories, and recipes from his new book, Bobby Flay’s Barbeque Addiction. All tickets include a signed copy of the book (a $35 value), available exlusively at this event before it’s official public release the following day.

Bobby Flay, a New York Times bestselling author, is the chef-owner of six fine-dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network, from the Emmy-winning Bobby Flay’s Barbecue Addiction, Grill It! with Bobby Flay, and Boy Meets Grill, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star.

Long known and beloved for his skills at the grill, Bobby now expands his cooking horizons to include slow and low with his Food Network cooking show Bobby Flay’s Barbecue Addiction and in this book. Bobby Flay’s Barbecue Addiction presents Bobby’s secrets for cooking anything and everything on the grill—from quickly grilled steaks and seafood to smoky barbecued ribs and fork-tender pulled pork. This is his only area appearance; don’t miss out!

Tickets are $49.75, and a limited number of Gold Circle tickets are available at $79.75. For more information and to purchase tickets, visit Count Basie Theatre’s website.

April 23rd: The 13th Annual Taste of Weehawken will be held on Tuesday, April 23 from 6:30 to 9:30 p.m. at the Food Court at Lincoln Harbor. Proceeds from the event, which has historically been used to support Library programming, will instead be donated by the Library to the Weehawken & You Hurricane Sandy Relief Fund.

Hundreds of food enthusiasts gather at the Taste for a splendid evening of food, fun and fundraising. The Taste has something for everyone; samplings of signature dishes and unique fare from high profile and emerging local restaurants, caterers, bakers, along with fine wines, and mouthwatering desserts. Giannone Wine will once again be hosting wine tasting stations at the Taste; new this year will be the tastings of specialty beers.

If you are a chef, restaurant owner or other food business proprietor and would like to participate in Taste please call the Library at 201-863-7823, visit our website, like Taste of Weehawken ’13 on Facebook or follow on Twitter @weehawkennj.

April 29th: New York City: Taste of the Nation NYC

Where can you sample over 65 of New York’s most notable restaurants, over a dozen impossible-to-get-into cocktail bars, rub elbows with your favorite culinary personalities, and bid on priceless experiential auction packages in one evening? Share Our Strength’s 26th annual Taste of the Nation® NYC will bring the city’s finest chefs and mixologists together to donate their time, talent, and passion to end childhood hunger in America.

This year’s event includes support from our chef chairs Marc Murphy and Alex Guarnaschelli and our host committee members, fashion designer Rebecca Minkoff, interior designer Athena Calderone and nightlife maven Simonez Wolf. The evening will also include book signings from top toques and food personalities as well as exclusive culinary and travel packages offered during the famed live auction.

Where: 82 Mercer Street, NYC

When: April 29th, 6:30-9:30 PM VIP, 7:30-9:30 PM General Admission

Tickets: VIP-$425, General-$225

Buy tickets online here. 100% of ticket sales go toward ending childhood hunger.

May 8th: Atlantic City: The 16th Annual Atlantic City Host Awards will take place on May 8th in the Adrian Phillips Ballroom of Boardwalk Hall. Presented by the Atlantic City Convention & Visitors Authority (ACCVA) and the ACCVA Foundation, the program salutes and encourages excellent customer service industry-wide.

In addition to honoring award winners in 26 categories ranging from various food service, bar and hotel personnel to retail, visitor information, spa and casino positions, the prestigious Spirit of Hospitality Award will be presented to the Dougherty family, which has owned and operated some of the city’s most famous restaurants for generations. The Doughertys currently own and operate Dock’s Oyster House, Knife and Fork Inn, and Harry’s Oyster Bar. Dock’s has been in the family’s control since it opened in 1897.

Scholarships for students attending hospitality programs at area colleges will also be presented during the banquet. The scholarships are awarded by the Greater Atlantic City Concierge Association and the ACCVA Foundation.

Tickets for the Host Awards banquet are $65.00 each and are available by calling Jacqui Carole at 609-449-7174. More information on sponsorship, nominations, and the ACCVA Foundation can be found by visiting their website.

I Scream You Scream for Passover Inspired Ice Cream

Vikki Hurley-Schubert

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March 28, 2013

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I Scream You Scream for Passover Inspired Ice Cream

My husband and I are a mixed marriage, so we celebrate both of our holidays, and I relish the culinary excitement Passover brings as I make special dishes for him and his family.

I’m always looking for ways to add new flavors to our Passover table and was so excited when I saw the bent spoon, an artisanal ice cream shop in downtown Princeton, had created a series of sorbets and ice creams inspired by the Seder plate, the symbol of the Passover holiday. The Seder plate, with symbolic foods on it, helps tell the Passover story.

Very excited about the legendary creativity of the ice cream makers at the bent spoon, I headed to Palmer Square to try all the flavors. They are in order of my preference, with a brief explanation of what each part of the Seder plate they represent according to detailed explanations on Chabad.org.

•chocolate w/chocolate covered matzo (matzo & shank bone)-This is a rich dark chocolate ice cream made with chocolate covered matzo pieces mixed throughout. It was sublime and a true chocolate fix, probably the best chocolate ice cream I’ve ever had. The broken matzo looks like bone pieces, which represent z’roa, the shank bone.

The shank bone is Pesach offering brought to the Holy Temple in Jerusalem. The matzo is unleaved bread symbolic of the Jews fleeing Egypt so quickly their bread did not have time to rise.

•raspberry Manischewitz (wine)-The Concord grape flavor of the Manischewitz wine blends with the tart organic raspberries to create a rich, intensely flavorful sorbet. There are some wine notes at end, but most of the alcohol is cooked out during the sorbet-making process when the wine is added to the sorbet base. Even though the Manischewitz wine tends to be very sweet, the sorbet itself is balanced from the tartness of the berries. The sorbet gives you that pleasurable tart-tingle in your cheeks. Rumor has it that is better than the regular raspberry sorbet.

Manischewitz is a sweet Kosher wine drunk during the Seder meal.

•charoset (charoset)-Charoset ice cream is made with organic dates, cinnamon, locally-sourced Terhune Orchards apple cider and honey candied citrus pistachios. Overall, it is cinnamon-y with a citrus note and tartness from the cider. Even with all the lovely flavors, which are perfectly balanced, the cider taste does come through and gives the ice cream a bit of a tang.

Charoset is a mixture of apples, nuts and wine, is reminiscent of the work the Jewish slaves were forced to do.

•kale kumquat (chazeret)-Kale is used to represent the leafy lettuce on the Seder plate in this green ice cream. The kumquat makes the ice cream citrusy, but you do get the mouth feel of eating dark leafy greens. It is very refreshing, creamy and smooth.

This flavor represents the chazeret, a second portion of bitter herbs during the Seder meal.

•double yolk vanilla (beitzah)-This decadent vanilla ice cream contains twice the egg yolks if their traditional base, leading to a super creamy, extraordinarily rich mouth feel with good vanilla flavor.

The double yolk represents the beitzah, a hard-boiled egg on the plate, which reminds Seder participants of the festival offering which was brought to the Holy Temple on Pesach.

•parsley salt (karpas)-Parsley is a pale green ice cream with made with sea salt. It has a pleasant grassy flavor from the herb with a distinct salty flavor along with the creaminess. Even though it is a savory flavor, there is a bit of creamy sweetness.

Karpas is an offering such as parsley, dipped in salty water to represent the tears of the Jews as they fled Egypt.

•green apple horseradish (maror)-The first thing I noticed about this ice cream was the horseradish aroma when the sample was passed over the counter. There is a little tart green apple at the beginning but then the fresh horseradish takes over. I’m glad I tried it last because the horseradish flavor is so strong; it lingered on my palate and in my sinuses for quite a while.

The maror represents the bitterness of suffering of the Jews in Egypt.

The amazing spoonie (that’s bent spoon lingo for employee) behind the counter explained each flavor in detail and said the shop would have the flavors as long as the batches last.

the bent spoon

35 Palmer Square, Princeton, NJ 08542

(609) 924-bent

www.thebentspoon.net

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

Authentic French Bistro Cooking Returns to Montclair

Terry Krongold

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March 25, 2013

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Authentic French Bistro Cooking Returns to Montclair

To say that Chef/Owner, Mark Papera, of Fricassee French Bistro, is excited to return to Montclair would be an understatement. When he heard that his original restaurant (Epernay) was up for sale, he moved lock, stock, and barrel, from Ithaca, New York, purchased the business, and immediately started the transformation. In a little less than a month’s time, he (and his merry band of family and friends) brightened the interior, overhauled the menu, installed new furnishings, and reestablished his NJ roots. Whew! Most restaurants take six months for that kind of work, but Mark had been itching to return to NJ for two years so he was eager to get it done.

I had never been to Epernay when Mark was the original owner, but I did visit the second incarnation a couple of times. Unfortunately, I was less than wowed. So when I heard that Mark had returned, I was curious.

You’re probably saying to yourself right about now, “OK, but what about the food?” Let me sum it up this way: in two weeks, I have been there three times and each visit was sublime. If you read my posts regularly, you know I am not given to superlatives often, so if you are a lover of French bistro cooking, read on.

In those two weeks, I have probably tried almost 50% of the menu, thanks in part to Mark’s hospitality. Foods that I was a not particular fan of before are now on my “must have” list. These include the delectable mussels, swimming in a white wine-garlic-herb broth that just begs you to sop it up with good bread (from Balthazar) or slurp with a spoon. In fact, I liked these so much that on my second visit, I had the mussels for my entrée with plenty of bread, and a lovely Cameron Hughes Lot 259 Riesling.

Also on my list of new favorite foods, Mark’s roasted beet salad, which is comprised of mixed greens, roasted beets, goat cheese, toasted walnuts, and a sherry vinaigrette. The salad tasted like summer with herbs of mint, parsley, and basil.

Mark also does a classic frisee salad, which was heavenly. Frisee lettuce with generous bacon lardons and bleu cheese, croutons, mustard vinaigrette, topped with a poached egg, which envelops the salad perfectly when pierced.

If you enjoy pate, try the country pate, served with cornichons and Dijon mustard. It was so smooth, with just a hint of mustard. And not to be outdone, the chicken liver mousse was fabulously delicate.

Any self-respecting French bistro has a regular “plats du jour” and Fricassee is no different. I was there on a Thursday and had to have the Cotes du Boeuf for two. A huge dry-aged rib-eye cooked spot on, served with a mixed green salad, and perfectly crisp and salty pommes frites.

Fricassee offers a selection of four or five gratins de macaroni. I sampled the wild mushroom and truffle. Here’s what I wrote in my notes: “OMG!” A small terrine of creamy elbow macaroni and a crunchy topping of Parmesan, cheddar, and mozzarella – the perfect winter comfort food. Other mac and cheese options include vegetable, cheese, and short rib and bleu cheese. I don’t think you could go wrong with any of them.

Other winners on this tidy menu are the herb-crusted tuna, seared rare and served on warm green lentil salad, with mustard vinaigrette; the crispy skin salmon with a ragout of white beans, chorizo sausage, tomato confit, baby spinach, grain mustard cream sauce; and the duck confit served over pumpkin and bleu cheese risotto with walnuts and sage.

Dessert does not take a back seat here! Fricassee serves a classic tarte tatin topped with vanilla ice cream, a light lemon tart with raspberry sauce, profiteroles, vanilla crème brulee, and chocolate mousse. I have tasted all but the profiteroles and I must tell you that while they were all delicious, the crème brulee was exquisite. Probably about the best I’ve ever had. And the chocolate mousse is a very close second.

Fricassee embodies the true essence of a French bistro – casual atmosphere, good service, outstanding food. I, for one, am glad that it’s close by. Say “oui” to Fricassee!

Fricassee French Bistro

6 Park Street

Montclair, NJ

973-744-2191

www.fricasseebistro.com

Open Monday-Saturday, 5:00-10:00pm

BYO

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

Asbury’s Confections of a Rock$tar Bake Shop

Bakeries

HeidiR

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March 24, 2013

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Asbury’s Confections of a Rock$tar Bake Shop

Kimmee Masi, 42, is a rocker who loves baking. The drummer and manager for the band Our Last Sin, married her love for music and sweets, opening Confections of a Rock$tar bake shop with co-owner Lisa Lasky, in August 2012. Offering custom cakes, cookies, cupcakes and other confections with a rockin’ sensibility and style, the bakery has developed a following from the shore and beyond.

A native of Freehold who started banging on drums at age four, Kimmee developed a love for rock music and baking early on. Her father owned two bakeries where she worked alongside him after age 9, helping bake breads, rolls, cakes and other sweets while getting to know customers and working the front of the store.

Baking was a hobby for Kimmee, who worked in the insurance business for several years while moonlighting as a rock band drummer. But after years of baking for friends and family, word of her talent spread and requests and orders began eclipsing her insurance job. She decided to open her store in Asbury Park, famed for Bruce Springsteen, because of the town’s rock ’n’ roll music history.

Confections of a Rock$tar is best known for its cupcakes. In fact, the bake shop was recently named CBSLocal.com Editor’s Pick as one of New Jersey’s 6 Best Cupcake Shops.

Kimmee’s cupcakes (starting at $3.50) have rockin’ names to match their musical inspirations:

Don’t be Cruel – an ode to Elvis with a banana cake, peanut butter frosting, topped with honey dipped bacon
Sweet Emotion – Aerosmith’s tribute with a vanilla bean cake filled with custard and topped with chocolate ganache
Strawberry Fields – Beatles tribute with a strawberry flavored cake with lemon butter cream frosting
OREO Speedwagon – Confections’ vegan offering – a chocolate cupcake with OREO frosting
S’more Than a Feeling – a tribute to the band Boston; chocolate cupcake with a graham cracker and chocolate chip base topped with marshmallow frosting
10^th Avenue Freeze Out – Bruce’s cupcake, chocolate cake stuffed and topped with mint OREO frosting
Happy Birthday vanilla confetti cake with Swiss butter cream and rainbow sprinkles
Road Trip chocolate cake baked with chocolate raspberry ganache and topped with peanut butter frosting

Kimmee’s cupcakes may be her greatest hits, but they certainly aren’t the only big sellers in her shop. Cookies also rank at the top of Confections of a Rock$tar’s charts.

Cookie flavors include:

Vintage ’77: Vinnie Masi’s (Kimmee’s Dad) original chocolate chip cookie
Sweet Trio Sandwich cookies: Two chocolate chip cookies stuffed with a choice of mint, butter-cream or peanut butter fillings
Haulin’ Oats: Vanilla bean buttercream sandwiched between two oatmeal raisin cookies
Hot Pink Animal Print cookies/Decorated cookies: sugar cookies decorated with royal icing

Confections of a Rock$tar’s other specialties include specialty cakes, custom occasion cakes, layer cakes, éclairs, tarts, cake pops, cake shots, brownies and gluten-free French macaroons, which are all baked fresh daily and from scratch. Quarter sheet cakes, which feed 15-25, start at $45.

Masi and Lasky haven’t ignored the bake shop’s four legged friends. The bakery has added cupcakes for dogs in flavors such as honey, carrot and peanut butter, which are chocolate free. They are available all year round and start at $1.75.

Confections of a Rock$tar’s product names aren’t just inspired by famous artists. Some cakes have also been named after local bands. Visitors to the hot pink Confections of a Rock$tar bakery will find a plethora of signatures on one wall from area bands and other celebrities that have stopped in.

“I’m living, breathing and sleeping cupcakes,” said Kimmee. Even though she goes to sleep at 10:00 PM and gets up at 2:00 AM every day, she added, “I couldn’t be happier.”

Visiting Asbury Park soon? Be sure to visit Confections of a Rock$tar and check out some of Kimmee’s favorite spots:

Ivan and Andy’s
Toast (great breakfasts)
Brick Wall

Confections of a Rock$tar

550 Cookman Avenue Unit 104

Asbury Park, NJ (732)455-3510

[email protected]

www.coarock.com

Store Hours:

Wednesday: 1:00 PM – 8:00 PM
Thursday: 11:00 AM – 8:00 PM
Friday: 11:00 AM – 9:00 PM
Saturday: 11:00 AM – 10:00 PM
Sunday: Noon – 8:00 PM

The bakery is closed Monday and Tuesday for cake consultations (by appointment). Look for extended daily hours in the Spring.

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].

Your Easter Brunch & Dinner Restaurant Guide

Deborah Smith, Executive Editor

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March 23, 2013

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Your Easter Brunch & Dinner Restaurant Guide

What, Easter is almost here already? Is that the question that just popped into your head when you read the headline? Don’t worry, you are not alone. If you are still searching for a place to take the family on Easter Day (which is this Sunday, Yikes!) here are some suggestions.

ATLANTIC COUNTY

Smithville Inn, Historic Smithville Village, (609-652-7777), 1 N. new York Rd., Galloway

Michele Errichetti, Atlantic County

Easter Brunch, $29.95 per person plus tax and gratuity, 10am till 2pm transitioning to Easter Dinner Buffet, $35.95 per person plus tax and gratuity

Lunch Buffet includes Omelet Station, Carving Station with Roast Beef, Turkey and Ham, Waffle Station, Cold Salads, Breads and desserts.

Dinner Buffet includes Carving Station with Roast Beef, Turkey and Ham, Mashed Potato Bar, Pasta Bar and three of the Chef’s most popular entrees, plus desserts.

They have a liquor license and will feature special drinks like Mimosa’s at an additional cost.

BURLINGTON COUNTY

Scaturro’s, 843 Route 73, Marlton, NJ 08053. 856-985-4560

$24.95 adults $12.95 children 10 and under

Hot and cold entrees, carving station, omelet station

Menu:

CAMDEN COUNTY

Keg and Kitchen, 90 Westmont Avenue, Westmont, NJ 08108 856-882-9800

More than just eggs! 10:30-3:00 PM Reservations recommended

CUMBERLAND COUNTY

Merighi’s Savoy Inn, 4940 E. Landis Avenue, Vineland

Easter Sunday Dinner Buffet from Noon to 6 pm. Adults: $25.95 Children under 10: $13 Children 3 and under: FREE

Includes: Antipasta and Salad Bar, Carving Station, Italian Pasta Station, Main Buffet Station with 7 entrees, Dessert Station. Reservations are suggested. Children’s buffet available.

ESSEX COUNTY

Panevino Ristorante, 637 West Mount Pleasant Ave. Livingston, NJ
973 535 6160Easter Sunday, March 31^st, Panevino Ristorante celebrates the seasonal rite of spring with a bounty of fresh Italian flavors. Beloved for its authentic Neopolitan pizzas and warm, family-friendly atmosphere, the restaurant is offering a holiday prix-fixe menu to indulge everyone’s taste at the holiday table.

From Lamb Loin with Creamy Polenta and Chianti Sauce to Whole Roasted Branzino from the wood-burning oven, the Easter menu features the latest spring ingredients on the market. Tortiglioni Pasta with Parmacotto Ham, Spring Peas and Parmesan Cream is ideal for pasta lovers. For dessert, the hallmark of the Italian Easter Feast will be served – Pastiera Pasquale – a ricotta pie originating in Naples.

Online menus available here.

Sam Mickail’s CUT Steak House (973.474.9896) 466 Prospect Ave., West Orange, NJ 07052

Executive Chef/Partner Sam Mickail has prepared a festive three-course Easter Sunday menu:

Starters (choose 1)

Wild Forest Mushroom Bisque w/Smoked Paprika Crème Fraiche
Classic Jumbo Shrimp Cocktail
Fresh Buffalo Mozzarella Tower w/Red+Yellow Vine Ripened Tomatoes
Prosciutto Di Parma w/Tuscan Bean Salad, Grilled Portobello Mushrooms, Port Wine Fig Confit
Organic Baby Greens w/Champagne Vinaigrette

Mains (choose 1)

Grilled Angus Filet Mignon w/Cognac Pink Pepper Corn Sauce+Roasted Shallots
Herb Crusted Rack of Lamb w/Rosemary Sauce
Sushi Grade Tilapia Almondine w/Broiled Maine Lobster Sauce
Penne Pasta+Wild Shrimp in Pink Chardonnay Sauce w/Baby Spinach, English Peas+Yellow Bell Peppers

(each w/sautéed aromatic asparagus+creamy mashed potatoes)

Desserts (choose 1)

Crème Brulee w/Fresh Berries+Tahitian Vanilla Bean
Valrhona Chocolate Cake w/Layered Chocolate Mousse+Raspberry Coulis
Mascarpone Cheesecake w/Sea Salt Caramel Sauce+Melted Ripened Strawberries
Fresh Fruit+Sorbet in a Crispy Tuile w/Chocolate Sauce

HOURS: 2.00-6.00 pm

COST: $65 pp

(includes coffee+tea; exclusive of beverages, tax and 20% gratuity)

HUDSON COUNTY

Maritime Parc (201.413.0050) 84 Audrey Zapp Drive, Liberty State Park – Jersey City, NJ 07305

Easter Brunch is a great way to sample Executive Chef/Owner Chris Siversen’s great Spring menu. He’s prepared this special prix-fixe menu for the day. Candy table for all kids! The restaurant’s regular à la carte brunch menu and raw bar will be available as well.

Starters (choose 1)

Honey and Fennel Cured Arctic Char, Smoked Arctic Char Sauce Sauce, Pickled Lemon
Mr. McGregor’s Baby Lettuces, Mixed Radishes, Rhubarb, Green Onion-Grainy Mustard Vinaigrette
Ricotta Gnudi, Walnut-Sausage Pesto
Classic Shrimp Cocktail, Horseradish Sauce, Baby Lettuces

Mains (choose 1)

Rack of Lamb, Milk Poached Lamb Belly, Cauliflower, Artichoke Barigoule, Spiced Goat Yogurt
Local Sea Scallops and Short Ribs, Sauce Gribiche
Rainbow Trout, Sorrel and Wild Mushroom Stuffed, Spring Herb Sauce
Spring Vegetable Lasagna

A delectable array of dessert choices will be available.

HOURS: 11.30am – 5.00pm

COST: $55 (exclusive of beverages, tax and gratuity; parties of 6 or more charged a 20% gratuity)

MIDDLESEX COUNTY

Rajvilaas 1357 Stelton Road, Piscataway, NJ 08854, 732-985-2414

Offering a special buffet lunch on Easter Sunday, from 11am – 4pm. Priced at a very wallet-friendly $14.95 per person ($6.95 for kids), the buffet will feature an array of the restaurant’s traditional North and South Indian specialties, including Chicken Chettinad—a fiery dish cooked with peppercorn, fennel, cumin seeds and other hot spices—or the Kashmir signature in a spice imbued sauce of cardamom, aniseed, and paprika. Vegetarian offerings will include Paneer Makhani, featuring triangles of paneer cooked with a tomato makhani sauce, or the Yellow dal Tadka (lentils) tempered with garlic. A chaat corner will also offer a variety of chaats, including Aloo Papdi Chaat and Paani Poori. Dessert will feature a chocolate fountain along with an array of Indian sweets, including Gulab Jamun.

MORRIS COUNTY

Morris Tap & Grill (973-891-1776) – 500 Route 10 West, Randolph, NJ.

Easter Brunch – $29 per adult, $13 per child, (12 & under). Brunch starting at 11am.

Drink Specials (all day) – $15 unlimited Bloody Marys, Sangria & Mimosas

Omelet Station, Bacon, Sausage, French Toast, Home Fries, Assorted Muffins & Danish, Mini Doughnuts

RAW BAR

Clams, Oysters, Shrimp Cocktail, Grilled & Chilled Marinated Calamari

SALADS

Mixed Green Salad, Caesar Salad, Soba Noodle Salad, Broccolini Salad, Artichoke Salad, Mushroom Salad

Buffalo Chicken over Black Bean Salad

Grilled Vegetables

Wraps (until 3pm)

HOT BRUNCH ENTREES

Eggplant, Mozzarella & Tomato, Chicken & Mushroom Crepes, Shrimp, Mussel & Scallop St. Jacques

Asian Dumplings, Steamed Vegetables, Herbed Mashed Potatoes

CARVING STATION

Honey Mustard Ham, Turkey w Gravy, Leg of Lamb w Mint Jelly, Flank Steak w Demi

KIDS CORNER DINNER

Chicken Fingers, French Fries, Meatballs in Marinara, Baked Ziti

DESSERT TABLE

OCEAN COUNTY

The Gables, 212 Centre Street Beach Haven, NJ 08008 609.492.3553

Easter Sunday, March 31. 11 am – 7:30 pm. A special holiday menu featuring 4 courses, with choice of entrée and Viennese Dessert Table. $48 per person. View Menu

Children’s Menu Available. Reservations Suggested. Reserve Your Table Online

SUSSEX COUNTY

Restaurant Latour. One Wild Turkey Way, Hamburg NJ, 973-827-5996 Ext. 3

Chef John Benjamin of the four-star Restaurant Latour will offer a gourmand Easter meal showcases the best of spring ingredients: spring garlic, ramps, white asparagus, quail eggs and more. Quail eggs come in an edible (crispy potato) nest with fennel pollen, followed by White Asparagus puree with langoustine, green almonds and wild ramps, then Valley Shepherd Ricotta Gnocchi with the prized Ibérico ham, porcini and spring garlic cream. The centerpiece of the menu is the resort’s own Rifle Ranch Lamb Ribeye with lamb sweetbread Yorkshire pudding and baby vegetables, followed by a Chocolate Strawberry duo with berry “caviar” for dessert. The 5-course menu is $95, wine pairings additional $35, served from 1pm – 6pm on Easter Sunday March 31. The full menu with wine pairings is here.

Latour’s lamb comes from the resort’s own Rifle Ranch in Colorado, which they have owned for more than 30 years. Rifle Ranch raises a flock of lamb that range freely on 7,000 acres of grassy pastures in the Rocky Mountains for the resort’s exclusive use. website.

Contributors: Veronique Deblois, Beth Christian, Michele Errichetti, Jennifer Malme, Deborah Smith

Foodie Things to Do this Weekend and Beyond

Events

aaccardo

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March 22, 2013

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March 24th: Ramsey Indoor Winter Farmer’s Market

Peruse the offerings of over 25 food vendors, local musicians, artisans and rotating featured vendors each week! THIS IS THE LAST WEEK FOR THE FARMER’S MARKET!

Visit the Ramsey Farmer’s Market website for more info.

WHERE: Eric. S. Smith Middle School (73 Monroe St., Ramsey, NJ 07446)

WHEN: March 24th, 10:00 AM – 2:00 PM

March 23rd: Somerset Hills Education Foundations (SHEF) 10th Annual Chili Cook-Off. Come celebrate the 10^th anniversary of delicious chili tasting, great music and dancing, western entertainment and a unique silent auction! This year’s event takes place at beautiful Tranquillity Farms in Chester, NJ. Attractions include a mechanical bull, Tito’s Handmade Vodka Bar, Wild Bill’s Olde Fashioned Soda Stand, Epicure Foods cheese displays, and over twenty chefs competing for awards. The VIP Chili Pepper Lounge is hosted in the Farm’s “Champion Circle” oak bar room and has additional catering and specialty drinks.

For more information, contact Event Planner Bridget Kevorkian at [email protected] or 978-882-2879.

Tickets and event details are available at SHEF’s website.