World Famous White House Subs in Atlantic City

Jennifer Miller

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March 1, 2013

World Famous White House Subs in Atlantic City

Did you ever have one of those days when you just didn’t feel like cooking? (Maybe for some of you that’s every day.) Normally, I like to cook. I have cooked every type of meat and pasta and rice and veggie dish known to man but the other day I was plumb out of ideas and food and I really didn’t want to go shopping. You know what I’m talkin’ about? Did you say that with your best Italian mob movie accent? I thought so. Since we hadn’t been to the White House Sub Shop in AC since the summer and I know it’s always a big hit, there were no complaints from my crew.

The White House Sub Shop, “Home of the Submarines” as it reads on the sign outside the building has been serving up their World Famous Subs on the corner of Mississippi and Arctic Avenues for over 65 years. The White House is a landmark in Atlantic City. Opened in 1946 by Anthony Basile, Aunt Basilia and Uncle Fritz Sacco it has stood the test of time as some of the best Subs around. The walls of the restaurant are filled with pictures of all the movie stars, politicians and anybody who was anybody that came to Atlantic City over the years. Frank Sinatra, Elvis, Tommy Lasorda and many many more. They have old timey booths covered in orange naugahyde if you want to eat in, but most order and pick up their famous sandwiches, which is exactly what I did.

We decided on one whole White House Special, which measures about 20 inches, and has extra salami, provolone, ham and cappicola. A must! one turkey sub, one pepper and egg with provolone, and one cheesesteak (91.1% lean top round steak cut fresh every day) with provolone and fried onions, hot peppers on the side for all. We cut them up and everyone had a piece of everything. Sub Heaven. The meats are so fresh and the local rolls are perfect. No clean up neccessary. Delicious as usual. Next time you are in Atlantic City you have to get a sandwich and check out the celebrity photos, a trip to AC is not complete without it! Take them home with your casino winnings.

2301 Arctic Ave., Atlantic City, 609-345-8599 or 609-345-1564, www.whitehousesubshop.net

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride. – See more at: http://www.jerseybites.com/the-team/#sthash.dCBY75LH.dpuf

Foodie Things to Do this Weekend and Beyond

aaccardo

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February 28, 2013

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Foodie Things to Do this Weekend and Beyond

March 3rd: Ramsey Indoor Winter Farmer’s Market

Peruse the offerings of over 25 food vendors, local musicians, artisans and rotating featured vendors each week! This event repeats weekly on Sundays until March 25, 2013.

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

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

WHEN: March 3rd, 10:00 AM – 2:00 PM

March 14: Atlantic City: The 30^th anniversary Atlantic Cape Community College Restaurant Gala will take place on Thursday, March 14, at Bally’s Atlantic City Hotel and Casino. With the theme, “Celebrate the 30 kNights,” the Gala will feature Camelot-inspired décor and an opulent feast.

The Restaurant Gala’s 30^th anniversary honorees include the Donio and Crescenzo families of Hammonton and Chef Kevin Scull of Egg Harbor Township.

The annual fundraiser celebrates food by highlighting hors d’oeuvres prepared by students in the Academy of Culinary Arts and showcasing the specialties of 50 of the region’s best restaurants at a progressive dining experience. Each year hundreds of guests attend the Gala, which also includes live music and an elegant dessert reception.

The event has raised nearly $3 million for scholarships since 1984. All Gala proceeds benefit student scholarships at the Academy of Culinary Arts at Atlantic Cape Community College and Atlantic Cape Foundation operations.

For more information on the 2013 Gala, contact Carrie Leahy at (609) 463-4672, [email protected], or visitwww.atlantic.edu/gala.

March 15-17: 5th Annual New Jersey Wine & Food Festival at Crystal Springs, Celebrate the best chefs of the region. This year, the Festival welcomes acclaimed Chef Jose Andres of Minibar, The Bazaar, China Poblano, Jaleo, Oyamel and Zaytinya in Washington DC, Los Angeles and Las Vegas among others, as the Guest of Honor. Attendees will have a rare chance to try their hand at blending wine, crown the winner of the New Jersey Mac & Cheese Cook-off – with JerseyBites! – and taste very special wines for Crystal Spring’s late founder Gene Mulvihill’s legendary cellar in a tribute to his vision and passion for wine. (Mr. Mulvihill passed in late 2012.) For tickets and a full schedule: www.njwinefoodfest.com

March 21st: Newark: Manischewitz Cook-Off Contest. The Cook-Off will be held at the Manischewitz Headquarters and Manufacturing Plant in Newark, NJ on March 21, 2013 where Matzo and other Manischewitz goodies are produced! Click here for information on entering.

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: Jersey Shore Restaurant Week April 5-14 Spring Breaks at The Jersey Shore 10 Days | Great Deals | 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 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

Bombay Local Pizza: A Bold & Not So Local Taste in Voorhees

Colleen Wood

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February 26, 2013

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Bombay Local Pizza: A Bold & Not So Local Taste in Voorhees

It’s not immediately apparent there is something different about this Voorhees pizzeria until you notice the TV set tuned to M Tunes Bollywood musicals and the Indian travel posters.

Brothers and partners, Sagar and Parag Poonawala, worked on Wall Street for several years but we’re looking for a different piece of the pie. They had long discussed running their own franchise but it wasn’t until during a trip to India that Parag tried the pizza served there and they thought, why not? “We always liked pizza but were use to a little more flavorful food than most American food,” explained Sagar.

After a few moments learning about Bombay Local Pizza‘s concept, a first-time customer couple enters the shop and their initial words are a familiar sound to the owners. “We’re new. What do we do?”

According to the Poonawalas, Bombay Local Pizza gets a mix of people somewhat familiar with Indian flavors and others just wanting to try something new. Sagar and Parag help them through the process with the most basic question first – how spicy do you like your food? There are options for every level of heat tolerance. The spiciness of the pizza is for the most part a slow burn, with the exception of the 4 Alarm pie topped with fresh cut “fiery” peppers.

All pizzas are cooked fresh to order. You can build to your level of comfort by upping the sauce from mild to spicy and then choosing your toppings. After sampling eight different varieties of pies, I was stuffed and my nose was running but there was no danger of losing my taste buds.

A nice intro to the signature pizzas is the Bombay Masala with mild sauce. With just mozzarella cheese you can really get a taste for the spiced sauce, which is slightly sweeter and tangier than traditional tomato sauce. Go deeper into the fusion with one of my favorites of the day, the Chutney Paneer pie topped with mozzarella and paneer, a firm curd cheese that when baked has a meaty texture. The mint-coriander chutney lends a fresh taste to the cheese rich plate. The Samosa with spicy sauce recalls those fried pockets of potato and onion stuffing you can find on the menu of most Indian-American restaurants and the Baingan Bartha will be a favorite of eggplant bruschetta fans.

The other favorite of the day was the perfectly sweet and spicy Pineapple Jalapeno pie from the American Favorites menu. Layering the toppings between the sauce and cheese rather than laying them on the very top of the pizza allows the cheese to brown to a nice crispiness.

“We found people were very particular about the jalapenos under the cheese, especially. It cooks them through and adds the flavor to the sauce,” explained Parag.

Since its opening in September 2012, Bombay Local Pizza is growing its number of fans. The Poonawala brothers are concentrated on developing their brand, but keep an eye out for future development possibly in Edison later on. In the mean time, try your hand at answering their almost daily riddles for pizza deals via Facebook and stop by the South Jersey shop to expand your pizza horizons.

Bombay Local Pizza
1120 White Horse Road
Suite 132
Voorhees, NJ 08043
856-375-2246

Tue-Fri 11am-9pm
Sat & Sun 1pm-9pm

Colleen Wood, regional editor for Camden County, maintains her blog jerzEATS.com by making food discoveries and retrying old haunts in and around New Jersey. She loves a good deal and learning how to make restaurant dishes at home. After spending her college years up at Boston University earning her journalism degree, Colleen returned to our great state as a marketing assistant by day and dance teacher and restaurant enthusiast by night! A foodie by birth, Colleen credits her mother for her love of good food and talent in the kitchen, and hopes they’ll one day get to open a bake shop!

Are you a fan of fabulous food in New Jersey? Join other like-minded Jersey foodies on JerseyBites’ Facebook page where we dish about everything edible in the Garden State. –

Meatless Monday: Ribolitta – Italian Comfort Food

Jennifer Miller

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February 25, 2013

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Old man winter has been keeping his chilly grip on things for quite a while now it seems. This kind of cold makes me think about making a hearty soup to make me feel all warm inside. There is something about soup that makes me feel loved and comforted. It’s not just the eating of it, it’s the process of shopping for all the ingredients, carefully picking out all the perfect vegetables, herbs and spices and gathering and chopping them into the proper size chunks. And let’s not forget to pick up a crusty “gum scraping” Italian bread (my personal favorite is the whole grain Italian from Calandra’s Bakery in Newark). Add some Parmigiano Reggiano cheese rinds (Whole Foods has them) and it all adds up to one of my family favorites, Ribollita. Ribollita in Italian means reheated, but that definition translated into English just doesn’t do it any justice. The word dances trippingly off the tongue in Italian “Rib-o-llita”, almost like calling a beautiful womans’ name. OK, maybe I am getting a little carried away, I was in Italy last year and yearn to return. But once you prepare this wonderful soup for your family and taste it for yourself, well…you’ll see, you might book a trip to Italy yourself, but don’t blame me. You could have just made the soup, come on!

Meatless Monday: Ribolitta - Italian Comfort Food

Ingredients

2 cups Cannellini beans canned or soaked dry beans according to instructions on bag
2 carrots diced
2 ribs celery diced
2 large potatoes diced
4 medium zucchini diced
1 leek chopped
2 bunches kale chopped
1 head savoy cabbage chopped
4 fresh tomatoes chopped or 1 large can tomatoes chopped
4 to 5 rinds of Parmegiano Reggiano (Whole Foods)
1 quart water
1 box organic vegetable broth
1 tablespoon sea salt
1 tablespoon black pepper
1 clove garlic minced
2 tablespoons olive oil
4 bay leaves
pinch of basil and oregano
Crusty whole grain Italian baguette torn into rustic style pieces

Instructions

Place the olive oil in an 8 quart soup pot and add onions and cook till translucent then add, garlic, celery, carrots, potatoes, zucchini and leek. Stir and cook for 5 more minutes. Then add water,vegetable broth, Parmigiano rinds, tomatoes, Savoy cabbage and kale, basil, oregano and bay leaf. Cover and simmer for 1 hour.

Add beans and salt and pepper to taste. Also add the Italian bread and let it sit until bread softens. Mangia!

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

Morristown’s Big Brew Beer Festival

Deborah Smith, Executive Editor

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February 24, 2013

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Before proceeding to the review, I feel the need to preface it with the following:

From my perspective, this event was a huge hit due to the fact that I purchased V.I.P. tickets, and I had an amazing time, but I would be remiss if I did not include some of the complaints that caused the event’s website to become a billboard of apologies afterward. The event staff stated that they had a complete failure of the barcode scanning system which led to the enormous lines in the almost unbearable weather Saturday night, I was informed that some patrons waited upwards of 2 hours to enter the event. The event staff also apologized for the lack of restrooms for both men and women the venue provided, causing bathroom lines to exceed 30 minutes at sometimes during the event. If you experienced any of these issues, I can see why you were not happy. But with that said, I would like to move past the issues and touch on some of the highlights of what an event like this should be, and hopefully will be next year.

There are very few words in the English language that when combined create a sense of pure joy deep down in a man’s core. “Unlimited bacon,” for example, is one such combination. “Super Bowl” is another, but since my doctor says that my cholesterol is higher than Oscar Meyer’s and the Super Bowl just ended, there can only be one other duo of manly verbiage that I can be writing about this week, BEER FESTIVAL!

For anyone who does not know what a beer festival is, it is an event where beer vendors from all over the country converge on one particular longitude and latitude to showcase their hoppy goodness and woo potential customers by filling their gullets full of their wondrous concoctions. In addition to the fantastic beers that are usually on hand at one of these magical soirées, there is never a shortage of awe-inspiring food and attention-grabbing vendors vying for your business as well.

The Morristown Big Brew Beer Festival was held at the Morristown Armory. My wife, Kat, and I decided to splurge on the VIP admission because it allowed us to enter an hour early, sample the most exclusive beers at the festival, and included a gourmet hors d’oeuvre spread provided by the Morris Tap and Grill. Considering that I knew I was going to be writing a review about this event, I felt it was my duty as a food blogger to not only cover the tantalizing libations but also the unique food offerings.

Kat and I arrived at the Morristown Armory shortly before the doors opened and took our place in line while we waited to be let into the venue. We met up with our friends Kristen and Brian and began to wander around the immense space that housed the 100 plus craft beers that were on hand. We headed for the V.I.P lounge which contained the extra special beers like 25th Anniversary Imperial Stout by Lakefront Brewery, INC., a Doppel Bock from the Climax Brewing Company, and of course FU Sandy by Flying Fish Brewing Co., which is a limited edition beer that supports the relief effort for rebuilding towns that were ravaged by Hurricane Sandy.

After we wet our whistle with some of the best 2oz samples of beer that I have ever had the pleasure of tasting, we decided to visit the hors d’oeuvre table. The Morris Tap and Grill offered an array of appetizers that left me asking myself, why the hell I had not heard about this place sooner? (Seriously, my so called Facebook “friends,” you are all at fault here, and I am not sure that I can forgive you.)

After we ate, it was once again time for us to venture into the beer-laden abyss and imbibe some more mouthwatering offerings. We sipped, gulped, swigged, sniffed, and tasted our way through a myriad of vendors and appreciated every second of it while we waxed poetically about the barrage of flavors that engulfed our taste buds. Some of the highlights of this second wave of tastings were: Hop’solutely by Fegley’s Brew Works, Wookey Jack by Firestone Walker Brewing Company, Diesel by Sixpoint Brewery, Humdinger Burnpile by Magic Hat Brewing Company, Pumpkin Smasher by Big Muddy Brewing, Art of Darkness by Ommegang Brewery, Christmas Ale by Goose Island, Double Platinum Imperial IPA by Starr Hill, Ramstein Double Platinum Blonde Hefe Weizen by High Point Brewing Company , 400 Pound by Left Hand Brewing Co., Hopsecutioner by Terrapin Beer Co., Ubu Ale by Saranac, Double D IPA by Old Dominion Brewing Co., Maudite by Unibroue, Exit 16 – Wild Rice Double IPA by Flying Fish Brewing Co., Thunderhead IPA by Pyramid Breweries, Scarlet Lady Ale by Stoudts, Reserve Imperial IPA by Captain Lawrence Brewing Company, Sneak Attack Saison by 21st Amendment Brewery, County Line IPA by Neshaminy Creek Brewing, Rumspringa by Lancaster Brewing, Sweaty Betty by Boulder Beer Company, Crispin Cider, and Woodchuck Hard Cider.

After a round of tasting like that, we decided it was a good time to refuel at the Morris Tap and Grill station once again. This time we had to pay for our meal, but it was worth every penny. The Grilled Voodoo Chicken Sliders and The Baconator Sliders were our selection. The chicken sliders were expertly seasoned and once again had just the right amount of tangy goodness. The Baconators were slightly undercooked but still tasty. Kristen and Brian got some cheese curds from the Wisconsin’s Cows and Curds Food Truck that was parked in the event and offered me a taste, which made my stomach smile.

After stuffing our faces, we decided it may be a good idea to saunter around a bit and visit some of the vendors that were not giving us an unlimited supply of hangover juice. The first vendor we spoke to was The New Jersey Craft Beer (NJCB) Membership Club which offers its members discounts on craft beer through its partnership with local businesses. Being that I am The Blue Collar Foodie, if there is a way to get a deal, it is most definitely for me, and I joined on the spot. The next stop on the sobering up tour was ChewTheDirt.Com, which is an E-Zine that claimed to be a curator of man stuff. I was able to speak to the man behind the magazine and peruse the website for a short while and liked what I heard and saw. Chew The Dirt reminded me of Maxim Magazine before they turned into just another boring men’s magazine and lost their edge. We then stopped over at the Jersey Club Sports’ table and discussed the finer points of Kickball and Dodge Ball, two of the team sports this innovative and fun company offers its clientele. The JR Cigar table was next, and we chatted about the only product on this planet more masculine than the beer we were sampling: stogies. We were even able to find a table serving samples of Homemade Momma’s Hot Apple Garlic Chicken Wing Sauce, which Kat and loved more than this bear loves Saranac, so we had to buy it.

After all this wandering, we realized that we needed to drink some more beer, considering this was a beer festival. So, we embarked on Round 3. Knowing this was our last round of drinking, Brian and I set our sights towards the breweries that were a must visit before we vacated this Beertopia, while Kat and Kristen decided to stalk the Cider tables once again. Our final choices to sample were: Ellie’s Brown Ale by Avery Brewing, Oak Aged Barleywine by Schlafly, Deviant Dale’s by Oskar Blues Brewery, Finest Kind IPA by Smuttynose Brewing Co., Double Simcoe IPA by Weyerbacher, Evil Eye PA by Evil Genius Beer Company, Double White by Long Trail Brewing Co., Maximus by Laugunitas Brewing Company, IPA by Full Sail Brewing Co., Mad Hatter IPA by New Holland Brewing Company, and IPA by Cisco Brewers.

After this last round of drinks, it was time for us to catch our ride, a huge thanks to Kristen’s Mom because Kat and I were in no condition to walk two miles to the Morristown Train station for our safe train ride home. I am sure I am going to catch some hate mail for writing this obviously pro Morristown Big Brew Beer Festival, but I absolutely feel that the event staff involved did not mean to ruin anyone’s day. This was the first year this event was held and like anything in life, you live and you learn. I do hope that this event will be held once again next year and everyone has the opportunity to have as good of a time as we did at this event.

Mike Arp a/k/a The Blue Collar Foodie was born and raised in Northern New Jersey and has spent most of his adult life on a relentless quest to uncover eateries that deliver white collar fare at blue collar prices. This never ending journey, combined with his passion for writing gave birth to his current food blog, The Blue Collar Foodie, which is published on both WordPress.com and The Fair Lawn Patch. This blog chronicles him and his wife Zoe’s excursions to eccentric, unconventional, and of course affordable restaurants throughout the great state of New Jersey and beyond. If you are the type of person that would rather rock a Nirvana T-shirt and jeans while eating your filet mignon then you most likely will enjoy what The Blue Collar Foodie has to say. Follow him on Twitter @Fairlawnfoodie or Like him on Facebook to keep up to date with his current gastronomic gallivanting.

Caesars Entertainment Celebrates Fifth Annual Atlantic City Food and Wine Festival

Deborah Smith, Executive Editor

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February 22, 2013

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Caesars Entertainment Celebrates Fifth Annual Atlantic City Food and Wine Festival (via PR Newswire)

Celebrity Chefs Robert Irvine, Rocco DiSpirito and The Neelys to Host Largest Food and Wine Festival in the Region from July 25-28, 2013 Download image ATLANTIC CITY, N.J., Feb. 21, 2013 /PRNewswire/ — Caesars Entertainment Atlantic City is proud to present the Atlantic City Food and Wine Festival…

Foodie Things to Do this Weekend and Beyond

aaccardo

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February 21, 2013

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February 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 event repeats weekly on Sundays until March 25, 2013.

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

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

WHEN: February 24th, 10:00 AM – 2:00 PM

February 24th: Six of New Jersey’s top chefs are joining together at Chakra (W. 144 Rte 4 in Paramus, 201-556-1530, www.chakrarestaurant.com ) for a unique dinner to benefit Hurricane Sandy relief efforts. This once-in-a-lifetime event features some of the state’s most talented and acclaimed chefs, including Thomas Ciszak of Chakra, David Felton of Ninety Acres at Natirar, Humberto Campos Jr. of Lorena’s, Justin Huleatt of The Ryland Inn, James Laird of Serenade and Kevin Takafuji of Blue Morel. Each chef will serve one course paired with an outstanding wine.

Proceeds from the dinner will benefit the Hurricane Sandy New Jersey Relief Fund founded by Governor Christie and First Lady Mary Pat Christie, who said “The Governor and I have organized this relief fund to aid, comfort, and rebuild New Jersey. The images and stories of the damage are heartbreaking.”

Menu:
Fresh Salmon, Caviar, Potato
James Laird, Restaurant Serenade

Sashimi of Yellowfin Tuna, Avocado Mousse, Spicy Radish, Yuzu Marmalade, Soy Pearls
Humberto Campos, Lorena’s Restaurant

Barnegat Bay Scallops and Foie Gras, Pumpkin, Bitter Chocolate, Grapefruit Confit
Thomas Ciszak, Chakra Restaurant

Local Oxtail, Baby Octopus, Winter Truffles
David Felton, Ninety Acres at Natirar

Rusty’s Hawaiian Coffee Roasted Rack of Lamb, Perigord Truffles, Oak Grove Merguez, Chicory
Kevin Takafuji, Blue Morel

Textures of Pineapple, Dulce de Leche, Avocado
Justin Huleatt, Ryland Inn

Tickets are $295 and can be purchased by calling at 201-556-1530. This special evening is limited to 25 guests.

February 23rd: The Junior Women’s Club of the Haddon Fortnightly will host its Annual Fundraising Gala and Silent Auction. This year’s Gala will be held at the Haddon Fortnightly and will be “Taste of the Haddons,” featuring cuisine from the local restaurants of Haddon Avenue, Collingswood, Haddonfield, Haddon Township, Haddon Heights, and more. All proceeds are donated to local and regional charities.

Tickets are $50 per person and include a selection of local cuisine, open bar of beer and wine, and entertainment. Tickets are available at haddonjrs.org/programs-and-events or by check or cash the night of the event.

February 24th: Princeton: “East Slow” Winter Farmers Market . Stock up on and eat locally produced meats, cheeses, breads, mushrooms, baked goods, wine, sweets, pies and more. Held at Tre Piani Restaurant. 609-452-1515

February 26th: Atlantic City: A Taste of Atlantic City. $35.00. Experience an exclusive Preview of Atlantic City Restaurant Week. Tickets are available only online at www.acrestaurantweek.com. The ticket price includes the tasting and live music. A cash bar will be available. The restaurants will serve “tasting size” portions of items that will be included on their special Restaurant Week menus, as well as specialties from their regular menus. One hundred percent of proceeds will benefit Community FoodBank of NJ/Southern Branch, Alcove of Atlantic County and the Atlantic City Convention & Visitors Authority Foundation.

March 14: Atlantic City: The 30^th anniversary Atlantic Cape Community College Restaurant Gala will take place on Thursday, March 14, at Bally’s Atlantic City Hotel and Casino. With the theme, “Celebrate the 30 kNights,” the Gala will feature Camelot-inspired décor and an opulent feast.

The Restaurant Gala’s 30^th anniversary honorees include the Donio and Crescenzo families of Hammonton and Chef Kevin Scull of Egg Harbor Township.

The annual fundraiser celebrates food by highlighting hors d’oeuvres prepared by students in the Academy of Culinary Arts and showcasing the specialties of 50 of the region’s best restaurants at a progressive dining experience. Each year hundreds of guests attend the Gala, which also includes live music and an elegant dessert reception.

The event has raised nearly $3 million for scholarships since 1984. All Gala proceeds benefit student scholarships at the Academy of Culinary Arts at Atlantic Cape Community College and Atlantic Cape Foundation operations.

For more information on the 2013 Gala, contact Carrie Leahy at (609) 463-4672, [email protected], or visitwww.atlantic.edu/gala.

March 15-17: 5th Annual New Jersey Wine & Food Festival at Crystal Springs, Celebrate the best chefs of the region. This year, the Festival welcomes acclaimed Chef Jose Andres of Minibar, The Bazaar, China Poblano, Jaleo, Oyamel and Zaytinya in Washington DC, Los Angeles and Las Vegas among others, as the Guest of Honor. Attendees will have a rare chance to try their hand at blending wine, crown the winner of the New Jersey Mac & Cheese Cook-off – with JerseyBites! – and taste very special wines for Crystal Spring’s late founder Gene Mulvihill’s legendary cellar in a tribute to his vision and passion for wine. (Mr. Mulvihill passed in late 2012.) For tickets and a full schedule: www.njwinefoodfest.com

March 21st: Newark: Manischewitz Cook-Off Contest. The Cook-Off will be held at the Manischewitz Headquarters and Manufacturing Plant in Newark, NJ on March 21, 2013 where Matzo and other Manischewitz goodies are produced! Click here for information on entering.

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: Jersey Shore Restaurant Week April 5-14 Spring Breaks at The Jersey Shore 10 Days | Great Deals | 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 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.

The Great Chili Cook-Off

Beth

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February 20, 2013

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It was a simple idea that turned into something wonderful.

Several months ago, John and I were being lazybones on vacation when I started reading a magazine article filled with various and sundry chili recipes. Since we both love chili, I started reading all the titles and descriptions out loud. That started a conversation about how much fun it would be to have our friends over for some chili. And thus, the Great Chili Cook-Off was born.

When we started e-mailing invitations, some friends were very excited and could not wait to share their favorite chili and cornbread recipes. Other friends got a little anxious-what if they didn’t have a favorite chili recipe? Or even like chili? Could they still join us? Would there be a competition? We quickly reassured everyone that if chili wasn’t in their recipe repertoire, a dessert or salad, a bottle of wine or a sampler of beer would do just as nicely. Our main goal was to have our nearby friends come together for a relaxing Sunday afternoon of food and friendship.

John and I started furiously mixing and simmering our three chili recipes of choice. John went with his old tried and true basic chili recipe from his beloved, much used Pillsbury cookbook. Since it turned out a bit thick and sludgy, he thinned it with a few healthy splashes of red wine. For our second recipe, we decided to mix the spicy and sweet by making Smoked Turkey Mango Chili from one of my favorite cooking for a crowd websites, the Reluctant Entertainer.

Our third choice was from the original Midwest Living magazine article that inspired the chili party, “What’s the Secret” chili, it featured a spicy mix involving the marriage of hot Italian sausage, chili powder, ground turkey and cocoa, among other things.

On the day of the party, there was chili and a whole lot more. We had nine savory varieties of chili, including several chicken chili choices. Rich Kentucky Spoon Bread also made an appearance, together with corn bread, honey corn muffins and broccoli salad (among the many food options). Delectable fresh fruit kept us somewhat healthy, while a yummy and enormous chocolate and peanut butter frosted cake sated the sweet tooth lovers among us.

And how could I forget the beer? Our friend Ed made an extremely generous offer to drive over 2 hours each way to grab some growlers of beer at the Dogfish Head location in Rehoboth Beach. He arrived bearing a most wonderful gift of two large coolers filled to the brim with great craft beers ranging from the sweet Namaste to the savory Chicory, which other delectable choices in between. The crowd went wild for that beer, which paired perfectly with our many chili varieties.

In addition to the great food, one of the best parts of the day was seeing the crowd enjoy the company of each other. While most of our guests live within five miles of our house, lots of people commented that the party provided the perfect opportunity to break up their winter hibernation routine.

As for me, I thought back to a time fifteen years earlier when I had moved to South Jersey knowing not a soul other than my husband, and had worried that it would be hard to make new friends. When I looked around at the people who were chowing down with us and had enriched our lives during that time span, I realized that food and friendship make for very satisfying connections indeed.

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]

Recipe: Luscious Lasagna Soup

Deborah Smith, Executive Editor

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February 18, 2013

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With some of the coldest days and nights of winter still ahead, a warm bowl of soup is the perfect meal. Lasagna Soup is loaded with Italian sausage, diced tomatoes, red peppers, lasagna noodles, and seasoned with an Italian spice blend including oregano, garlic, thyme, rosemary, and basil. Put this hearty soup at the top of your new recipes to try in 2013.

The beginning of a new year usually brings resolutions of healthier eating. By substituting Italian turkey sausage for traditional pork Italian sausage, 25 percent of the calories and half the fat are cut from the recipe. If you wanted to omit the meat altogether you can do that too. With the base of the soup being tomatoes and red peppers, it is high in vitamins A and C and has the added health benefits of fighting heart disease and improving memory. Using low sodium chicken stock cuts back on the salt in the dish. The Italian seasoning is readily available at the grocery store and contains the ideal combination of spices needed to give the soup an authentic taste.

This recipe can be adapted to your tastes by adding your favorite vegetables. Along with the shallots and red peppers, add chopped zucchini, yellow squash, mushrooms and even bite-sized pieces of green beans to up the vegetable benefits in the soup.

Soups are always a hit on a frigid night and a couple seasonal side dishes will complement the meal. Pair Lasagna Soup with a crisp salad of romaine lettuce, shaved fennel, and sliced oranges that is drizzled with a light vinaigrette. A few crunchy crostini sprinkled with a bit of Parmesan cheese and popped in a 400 degree oven for 5 minutes complete the meal.

Chase the winter chill away with a simmering pot of Lasagna Soup on the stove.

Lasagna Soup

serves 4

1/2 pound Italian turkey sausage, removed from casing

1 large shallot, chopped

1 red pepper, chopped

4 garlic cloves, chopped

2 teaspoons Italian seasoning

2 cups low sodium chicken stock

1 (28 ounce) can diced tomatoes

1 teaspoon salt

1/2 teaspoon pepper

4 lasagna noodles broken in small pieces (don’t use no-boil noodles)

½ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

Directions

In a large stock pot over medium high heat add the Italian sausage. As the sausage cooks, break it up into bite-sized pieces. Continue cooking for 8 to 10 minutes until the sausage is browned and cooked through.

Add the shallot, red pepper, and garlic to pot and sauté for 4 – 5 minutes. Add Italian seasoning, chicken stock, diced tomatoes, salt and pepper and stir to combine. Bring to a boil then reduce to a heat and simmer for 15 minutes. Add noodles and continue simmering the soup for 8 – 10 minutes or until the noodles are tender.

Serve soup in large bowls sprinkled with Parmesan and mozzarella cheeses

Nutrition information per serving (values are rounded to the nearest whole number): 310 calories; 122 calories from fat (39 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 23 mg cholesterol; 24 g carbohydrate; 24 g protein.

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

Artisanal Bread and High Quality Fare at &grain in Garwood

MStavrou

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February 17, 2013

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Artisanal Bread and High Quality Fare at &grain in Garwood

When does NJ need another breakfast and lunch spot? When that spot sets itself apart by offering high quality ingredients, artisanal bread, unique dishes, and cooking done with passion. That’s the recipe for success at John Ropelski’s new restaurant &grain in Garwood.

It seemed unlikely that John, with his background in finance, would find himself owning a restaurant. However, his family in Poland had been bakers, and eventually John found himself with the opportunity to follow in their footsteps. He studied bread baking at the French Culinary Institute before working in New York City at Bouchon Bakery and Le Pain Quotidien. Originally from Union, John knew he wanted to open his restaurant in the surrounding area; it was just a matter of finding the right fit. When a space opened up in Garwood, John jumped at the chance to join the up and coming area.

The life of a baker isn’t for the faint of heart, as John’s day normally starts around 1 in the morning. The varieties of bread he bakes up each day include ciabatta, baguettes, olive bread, pain de mie, and 5 grain. John continues to be on the lookout for a bread baker who he can hand the reins over to but has yet to find one that lives up to his high standards. He’s hoping that once he finds the perfect baker, he’ll have time for additional projects.

His to-do list includes tweaking the menu as the seasons change as well as incorporating local foods. The restaurant has held bread baking classes and is hoping to hold more in the future. John is also looking for ways to give back to the community and is trying to find a way to donate the unsold bread at the end of the night. John grew up in a household where one of the biggest sins was wasting food, and now that he’s a restaurant owner he’s especially conscious of staying true to that.

&grain takes the quality of its food so seriously that it employs only trained chefs in the kitchen. The menu items are a definite step up from normal breakfast and lunch fare. The egg sandwich with bacon puts an Egg McMuffin to shame, while the fluffy French toast with maple syrup was so good that we couldn’t stop eating it (even after we were full.) For lunch, the grilled cheese is a standout, pairing creamy goat cheese and brie with salty prosciutto on buttery pain de mie. Other customer favorites include the roasted beet and carrot salad, croissants, and baguettes. Even the coffee served is a cut above, as John worked tirelessly to bring NYC favorite Stumptown into the restaurant.

My husband and I were barely out the door after our lunch at &grain when my husband asked, “So when can we come back?” With its high quality ingredients, exceptional breads and the passion of owner John Ropelski, customers throughout the area will be asking themselves the same question.

&grain
700 North Avenue
Garwood, NJ 07027
908-232-2233

Michelle Stavrou, the Union County regional editor, has hop-scotched across the Garden State, growing up in Bergen County, then moving to Hoboken (after a stop over in Queens) before finally settling in Cranford. After too many years stuck in tiny kitchens Michelle finally has a kitchen that can accommodate multiple batches of cookies. Her husband and her co-workers are probably even more thankful than she is. Michelle’s baking adventures are documented here: jerseygirleats.blogspot.com.

Are you a fan of fabulous food in New Jersey? Join other like minded Jersey food fanatics on JerseyBites’ Facebook page where we dish about everything edible in the Garden State.

Agricultural Natural Disaster Designation for 14 NJ Counties

Deborah Smith, Executive Editor

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February 15, 2013

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Agricultural Natural Disaster Designation for 14 NJ Counties

Farmers Suffered Superstorm Sandy, Other Weather-Related Damages During 2012

Governor Chris Christie today announced United States Secretary of Agriculture Thomas Vilsack has granted a Natural Disaster Designation for 14 New Jersey counties following Superstorm Sandy, a snowstorm, a Nor’easter, drought, high winds, hail, excessive heat and rain, and flash flooding between June 28 and November 8, 2012.

The disaster designation was requested to open up another avenue of relief to farmers who lost crops or suffered structural damages to their farms through the many severe weather events that befell the Garden State in 2012. The declaration includes Atlantic, Burlington, Camden, Cape May, Cumberland, Gloucester, Mercer, Monmouth, Morris, Ocean, Passaic, Salem, Sussex and Warren Counties.

“Superstorm Sandy not only impacted our shoreline, but caused an immense amount of damage for our farmers, who already had suffered losses due to severe weather throughout the season,” said Governor Christie. “While federal aid is already being provided through a variety of programs, now farmers will have additional federal agriculture disaster assistance to help them get back on their feet.”

For counties to be designated as primary natural disaster areas, they must have sustained a 30 percent or greater production loss to a single crop due to the disaster. Nine counties were designated primary areas, while Mercer, Monmouth, Morris, Passaic and Warren counties were included as contiguous counties, still making them eligible to receive help from the U.S. Department of Agriculture’s (USDA) Farm Service Agency (FSA).

“We are very thankful to Secretary Vilsack for giving our farmers the opportunity to access the USDA’s disaster relief programs,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “In spite of the many weather-related issues faced by agriculture in 2012, the season was an overall success.”

The disaster designation makes farm operators eligible to be considered for assistance from Farm Service Agency, provided eligibility requirements are met. This assistance includes Farm Service Agency emergency loans.

“Although 2012 was a challenging year for many growers in a lot of ways, I’m excited we’ll be able to offer this help to recover from their 2012 losses and get them ready for the 2013 season ,” said Paul Hlubik, Executive Director of USDA’s Farm Service Agency in New Jersey. “I’m grateful to Secretary Vilsack and the Christie Administration for their support as we sought this disaster designation. It will not only make farmers eligible for low-interest loans and restructuring, but extend the time for them to apply for assistance.”

Farmers in eligible counties now have eight months from the date of the Secretarial disaster declaration to apply for emergency loan assistance. The loans could cover up to 100 percent of the dollar value of the losses. Farmers must have suffered a 30 percent loss in crop production or physical loss to livestock, inventory or property and meet FSA’s eligibility requirements. FSA considers each loan application on its own merits, taking into account the extent of losses, security available and repayment ability.

Farmers are encouraged to contact their local FSA office for details. To find a local office, visit http://offices.sc.egov.usda.gov/locator/app?state=nj&agency=fsa. For more information on FSA’s disaster assistance programs, visitwww.fsa.usda.gov/FSA/webapp?area=home&subject=diap&topic=landing.

Foodie Things to Do this Weekend and Beyond

aaccardo

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February 14, 2013

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February 17th: Ramsey Indoor Winter Farmer’s Market

Peruse the offerings of over 25 food vendors, local musicians, artisans and rotating featured vendors each week! This event repeats weekly on Sundays until March 25, 2013.

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

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

WHEN: February 17th, 10:00 AM – 2:00 PM

February 18th and 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.