Forget the jewelry. Forget the flowers. Forget the fancy dinners, the oysters, the caviar, the steak. Let’s be real here: chocolate cake is the best part of Valentine’s Day. Chocolate cakes aren’t moody, aren’t choosy. They’re gorgeous; they’re breathtaking. They can be consumed wherever you desire…
A true resurgence has taken place at The Ryland Inn, which had been closed since 2007 when a water main burst and flooded its basement. Situated on over 10 acres of land in Whitehouse Station, the former Grande Dame of the New Jersey culinary kingdom is now owned by Frank and Jeanne Cretella of Landmark Hospitality. The dynamic duo rescued, restored, and redesigned the property at a cost of over $2 million. “‘Country Elegance’ has been our collective goal from the start of this project,” says Executive Chef Anthony Bucco during a recent interview. A crystal chandelier hangs in a wooden shingled alcove, the wait staff is polished and top notch, yet every member’s in jeans. Country elegance? I’d say yes.
Chef Bucco’s style is modern American with some French influences. His inventive menu is crafted using pristine ingredients reflecting the seasons and executed using expert techniques. “The approach to the food at the Ryland is simply allowing the wholesomeness of the ingredients play out naturally,” says Chef Bucco. “While our kitchen can be defined by our ability to execute on a modern level, our true strength lays our ability to source responsibly,” continues Bucco.
Chef Bucco perfected his skills working at some of the best restaurants in the New York / New Jersey metro area, including Uproot in Warren, NJ; Restaurant Latour in Hamburg, NJ; Provence in Manhattan; and Stage Left in New Brunswick, NJ. Joining him in the kitchen at The Ryland Inn is Chef de Cuisine, Craig Polignano, who studied at the Culinary Institute of America and lists The Copeland in the Westin Governor Morris in Morristown, NJ; Bernards Inn; and Stonehill Tavern at the St. Regis Hotel in Dana Point, CA on his polished résumé.
The menu is exciting with some classic dishes reinvented using modern techniques and creative ingredients. “I want the cuisine to echo the years of successes the Ryland has shared with this community and the state, in addition to its national accomplishments,” says Bucco. On a recent visit, our table opted for the seven-course tasting dinner with wine pairings. Most of the pairings worked well, yet a couple of the wines need tweaking to match the finesse of the food. Here are the courses we enjoyed:
Amuse-bouche of uni mousse served in a dainty tea cup. I’m a fan of sea urchin, also known as uni, and appreciate it served most ways. I thoroughly enjoyed the delicate mousse as did most of my dining partners. The amuse is served on a vintage picture frame that’s cute in concept but that I couldn’t wait for the waiter to take away once I was done.
Scallops with coconut green curry were outstanding. The scallops were mostly raw and served with “pearls” of green curry and slivered cashews. Just a fabulous dish.
Spanish mackerel in pork broth. The impeccably-fresh fish is lightly poached in a rich pork broth and served with a slice of Pancetta.
Veal sweetbreads were likely the best I’ve had, and that sentiment was echoed by my fellow diners. The veal was masterly-prepare to tender, melt-in-your-mouth morsels.
Organic Irish salmon with horseradish crème. The salmon is just-cooked and better than any salmon I’ve had in recent memory.
Niman Ranch strip steak. The rare and amazingly flavorful steak is served over slow-cooked leeks and with Miitake mushrooms.
The cheese course is comprised of a fried piece of cheese served with quince. While I appreciate the different take on this course, it’s nicely fried cheese, nothing more.
Black forest cake is a deconstructed version of the original with cherries and crumbled chocolate cake. I already know I’ll be ordering the foie gras tourchon with Gewurztraminer sabayon, the tasting of lamb with smoked polenta or the Berkshire pork loin with crispy pork belly, on my next visit.
The wine list encompasses some gems from the former Ryland Inn cellar and some affordable yet interesting finds. There are creative cocktails and an extensive list of wines by the glass for folks who prefer those in lieu of bottles.
An exciting project Chef Bucco is looking forward to is the rebirth of the garden at the Ryland Inn. Until then, his goal is to source his ingredients locally, as was traditional of the former Ryland Inn. Talk about paying homage to his predecessors.
The attentiveness of the staff is perhaps what differentiates the experience at The Ryland Inn to that of other upscale restaurants in New Jersey. Where else in the Garden State is one helped into her coat by an unassuming hostess while her car magically appears under the portico, perfectly-heated? The Ryland Inn, that’s where.
Some of the Garden State’s top culinary talent has landed at The Ryland Inn and anyone looking for a special meal should be very pleased.
The Ryland Inn
111 Old Rt 28
Whitehouse Station, NJ 08889
(908) 534-4011
Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.
Before the holidays, I was invited to go to a media dinner at Chakra, a restaurant and lounge located centrally off Route 4, in Paramus. Since Chakra has such a romantic atmosphere, I felt it was only right to bring along my boyfriend, Jason.
Chakra, certainly lives up to its romantic reputation with dimmed lighting and bungalows perfect for a couple to share a meal nice and close to each other. This is a rare find in New Jersey. The restaurant offers New American fare. The chef sent us some of their signature dishes to taste, perfectly paired with drinks from their cocktail menu. Our meal started off with their tuna tartare which was our favorite dish of the night. It was a perfect consistency, not too heavy, which is ideal for a tartare.
The Portuguese Octopus was our second taste, which had a heavy pesto puree. The octopus was cooked well and the puree gave it a very interesting flavor. Our entree, the pork tenderloin with a sweet potato puree and seasonal vegetables, arrived next. I really loved how the flavors worked together with the pork and thought it was unique, which is exactly what Executive Chef Thomas Ciszak is going for!
Our meal ended with a tasting of two of their signature desserts, the apple fritters and peanut dacquoise. Both were delicious and perfect for a romantic night out. The presentation of each dessert was remarkable, and both Jason and I really enjoyed them. Our favorite cocktail, hands down, was the Nutty Pear!
Looking for a perfect date spot to go with your love on Valentine’s Day? Chakra is and excellent choice, and they are planning to celebrate Valentine’s Day weekend with various events. On February 14, 15 and 16, the restaurant will serve a romance-friendly three-course menu resplendent with oysters, lobster, caviar, truffles, foie gras, lamb, 40-day aged steak, chocolate, and other delicacies to ensure a delicious and memorable experience. The dinner is $85 per person plus tax & gratuity, and promises to be a wonderful evening for yourself and your Valentine. Reservations are required and can be made at 201-556-1530.
On Sunday February 17, the temperature will rise a few degrees and the clock will turn back to the 1940s with a special dinner and show. The even features the Va Va Va Venus Burlesque Show and a menu of 1940s classics such as Waldorf salad, beef Chateaubriand, and baked Alaska. The evening will begin at 6:30 PM with pre-dinner cocktails, courtesy of Brugal Rum, followed by a three-course dinner and a playful show at 7:00 PM. Reservations are required and can be made by calling 201-556-1530.
On Sunday Feb. 24 at 6pm at Chakra Six of New Jersey’s top chefs are joining together 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 ofThe Ryland Inn, James Laird of Serenade and Kevin Takafuji of Blue Morel. Each chef will serve one course paired with an outstanding wine. Click here for more details.
Chakra, 144 W. Rte 4, Paramus, NJ
Sara Monica Gaona is a born and raised Jersey Girl and originally hails from Monmouth County. This past May she received her BA in Communication with a minor in Sociology and Public Relations from Fairleigh Dickinson University and is currently working for a public relations firm in Rutherford, NJ. She found her inner foodie during her Fall Semester of Senior year while interning at The Rachael Ray Show and was soon inspired to start her food blog, Small Chick Big Deals that has restaurant reviews covering New York City & all over New Jersey, recipes, and interviews with food writers and more! When she’s not working or blogging she enjoys hanging out with friends, cooking meals with her boyfriend & family, reading a good book, relaxing by the beach or escaping to New York City. You can follow Small Chick Big Deals @Smchickbigdeals on Twitter or follow Sara personally @Sierrax0x or both!
There was the shuck and chuck, the delicate pick and dip and the hunch and slurp. Contestants dribbled cocktail sauce, squeezed fist fulls of lemon and even splashed soy sauce on oysters by the sheet pan at the 14th Annual Oyster Bowl at the Blue Point Grill in Princeton on Sunday.
The Oyster Bowl, an oyster eating contest held on Superbowl Sunday, has raised $220,000 for Susan G. Komen for the Cure Central and Southern New Jersey since its inception in 1999.
“We have seen many techniques… Scooping up many oyster meats and slamming them back with a handful of cocktail sauce,” said Jack Morrison, owner of Blue Point Grill. “I also like the guys that bring the candelabra, a great Chardonnay and slowly slurp a half dozen. The ponzu idea was cool.”
This year’s winner, Dave Wittenburg, ate 93 oysters in the allotted 2 minutes and won an all-inclusive trip for two to the Caribbean courtesy of WPST and Nassau Broadcasting Partners.
Trevor Lamb came in 2nd with 88 and 2012 champ Lizzy McDaniel came in third with 85. To date, the oyster eating record was set in 2009 with 102 oysters consumed in two minutes.
The contest has deeply personal roots for the Morrison family.
“When we opened the Blue Point Grill we wanted to align our business with a worthy cause; at the same time we had a very dear friend of ours diagnosed with breast cancer, thus Komen being a leader in the battle and local, it all made perfect sense and still does today,” said Mr. Morrison. “Our general manager, Steve Murray, was enamored by the wing bowl and came up with the idea (for Oyster Bowl.)”
At this years bowl, volunteers shucked 7,500 oysters on February 3. This brings the total oysters shucked over the years to 70,000.
But, all the work is worthwhile when Mr. Morrison sees “all the friends, sponsors, community members, families, the volunteers who are past, present and future employees, wives, husbands, kids all coming out to make this the great event it has become.”
The Komen Central and South Jersey affiliate is committed to increasing screening mammography in order to save lives through early breast cancer detection. Twenty-five percent of the affiliate proceeds support innovative national breast cancer research programs while the remaining 75% supports local programs. Serving 13 counties in New Jersey – Atlantic, Burlington, Camden, Cape May, Cumberland, Gloucester, Hunterdon, Mercer, Middlesex, Monmouth, Ocean, Salem, and Somerset – the affiliate will reach 100,000 women in 2000 with breast cancer education and screening programs.
Oyster Bowl is also the one day of the year when Blue Point Grill serves lunch. I had a hearty bowl of New England Clam Chowder, which was tasty with lots of fresh herbs and very creamy and loaded with potatoes and clams, but not fishy.
A table mate ordered oysters on the half shell and declared them the best she had ever eaten, very fresh, smooth and not at all salty. Another loved the shrimp po boy.
Even though it was a bit gross watching the oyster juice dribble down the contestants chins, it is a great day in Princeton for a great cause and I’m already looking forward to next years’ 15th Annual Oyster Bowl, which is even more special with the Superbowl coming to New Jersey.
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 on the staff of the Princeton Packet. 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.
This past week I attended the Grand Opening media event for the first Smashburger to hit South Jersey. While North Jersey has been enjoying Smashburger’s juicy burgers, chicken sandwiches and unique sides for a while now, South Jersey has yet to partake in the patty party, until now. With its innovative “smash and sear” cooking process, Smashburger ups the ante with its fresh, never frozen, 100% Angus beef burgers that are smashed to perfection on a 400-degree flat grill to sear in the juicy flavor.
I have to admit, while their burgers are really delicious and I was pleasantly surprised by the choices of rolls and toppings, what impressed me the most, was the restaurant’s variety of unique sides and specialty dishes including their Veggie Frites (above) flash fried carrot sticks and green beans which may even get your kids eating veggies with their burgers. Their Spicy Baja Black Bean burger (left) has an excellent kick to it and is a great alternative to meat. I would have no problem ordering it over a burger. The same goes for their grilled chicken (or crispy) sandwiches with toppings like goat cheese, avocado or how about buffalo sauce and blue cheese?
Smashburger likes to create regional menu items inspired by local flavors, culture and tastes. The Glassboro menu will include the The Liberty Smashburger (pictured above) – 100% Angus beef burger topped with grilled onions, Cheez Whiz® and Gulden’s Mustard® on a pretzel bun. The New Jersey Smashburger, which was my favorite– 100% Angus beef burger topped with applewood-smoked bacon, crumbled blue cheese, grilled onions, haystack onions, lettuce, tomato and mayo on an onion bun. This burger I am told resides in North Jersey locations. If it were up to me, I’d make it a “Jersey wide” burger. And, The Liberty Dog – 100% Angus beef hot dog, grilled onions, Cheez Whiz® and Gulden’s Mustard®. You can click here to view the whole menu.
“At Smashburger, we offer an elevated burger experience, bringing the tastes and flavors our consumers enjoy eating in an innovative way,” says Tom Ryan, Founder and Chief Concept Officer of Smashburger. “To set each restaurant apart, we also offer unique regional specialty burgers that speak true to the area’s culture and personality. We think the Liberty Smashburger is a fun reflection of the flavors and fare that are unique to South Jersey.“
“The residents of Gloucester County are ready for a “better burger” experience, which is why we are so excited to be opening the first South Jersey Smashburger location here in Glassboro,” says Daniel O’Shaughnessy, Partner of SB Philly, LLC. “Using the freshest ingredients and creating a warm, inviting atmosphere, we know Gloucester County will love Smashburger as much as we do.”
While this is the first Smashburger for South Jersey, it won’t be the last. Plans are in the works to open several more locations in both Jersey and Philadelphia. Currently there are 186 restaurants across 28 markets in the United States, Canada, Kuwait, Saudi Arabia and Costa Rica. Smashburger was named to Inc.’s 2012 Hire Power Awards list, topped Fast Casual’s 2012 Top Mover & Shakers list, and was named America’s Most Promising Company by Forbes magazine last year.
William L Dalton Dr. & Dalsea Dr. N
698 N Delsea Dr.
Glassboro, NJ
859-229-9393
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
Here are two delicious recipes from Chef Annmarie Chelius of Ocean City and Chef Linda Wohlman of Absecon, chef educators at Atlantic Cape Community College’s Academy of Culinary Arts. The Vanilla Pretzel cookies are what I decided to make. Two notes on this. Be sure to give yourself time to refrigerate the dough for at least two hours. I ended up refrigerating over night, and that worked out just fine. I also recommend using good vanilla in this recipe and the addition of cinnamon sugar sprinkled on top, really adds a nice surprise and of course makes them look more festive.
Chef Annmarie Chelius
Yield: 6 dozen
Ingredients:
4 and 3/4 cup all-purpose flour, sifted
2 cups unsalted butter, softened
1 and 1/2 cups granular sugar
4 whole eggs
2 teaspoons vanilla
Pinch of salt
Method:
Pre-heat oven to 350 degrees.
Cream the butter and sugar.
Add the eggs and vanilla and mix well. Add the flour and mix to a paste.
Chill dough in refrigerator for 2 hours.
Divide dough into 1/2-ounce pieces (the size of a small meatball). Roll the dough into a stick to 7 inches in length. Shape dough into a pretzel or heart shape.
Place on cookie sheet lined with parchment or wax paper.
Bake for 10-15 minutes, or until the edges are light brown.
While the cookies are still warm, brush on the vanilla icing.
Store in airtight container.
Vanilla Flat Icing
Ingredients:
2 cups powdered sugar
1 teaspoon vanilla extract*
1/4 cup water
Method:
Combine all ingredients and brush onto the pretzel cookie. Allow to dry and place in a cookie tin.
*Vanilla extract substitutions: 1 teaspoon almond extract or 2 tablespoons lemon zest.
Decorating Ideas:
Add 1 and 1/2 teaspoons red food coloring to the cookie dough to make cookies festive for Valentine’s Day.
Just before baking, brush cookies with egg white and dust with colored sugar sprinkles.
Chef Linda Wohlman
Yield: 2 servings
Ingredients:
1 pear, just ripe
2 ounces heavy cream
2 ounces Stilton, Gorgonzola or Maytag cheese
2 teaspoons aged balsamic vinegar
2 teaspoons walnuts, chopped (optional)
Vanilla gelato or good quality ice cream
Method:
Preheat oven to 375 degrees.
Peel the pear, cut it in half from top to bottom and remove the core, stem, etc.
Place pear halves in a snug sauté pan, cut-side down.
Pour heavy cream over the pears.
Bake for 10-15 minutes or until just softening.
Flip the pears.
Place equal amounts of Stilton on each pear and baste with any remaining heavy cream.
Continue baking until cheese is melted.
Transfer to dessert plates.
Scoop desired amount of vanilla gelato on each pear, drizzle with aged balsamic and sprinkle with walnuts.
The ACA, located at Atlantic Cape’s Mays Landing Campus, has been training future chefs and food service professionals for more than 30 years. For more information about the Academy, call 1-800-645‑CHEF, email [email protected] or visit www.atlantic.edu/aca.
It’s a sign of the times. In a note to Facebook followers on Friday, The Sweet Life Bakery owners Stephen Wilson and Jill McClennen outlined a new business strategy that will mean changes to the Landis Avenue business. Citing the recent economic slump, including the June 2012 derecho and Superstorm Sandy, along with a change in priorities as their toddler son gets older, Wilson and McClennen have decided to scale back their retail operations to focus almost entirely on making cakes.
According to the Facebook notice, “As many of you know, the cakes have been a growing and sizeable portion of The Sweet Life’s business. The potential market is much larger and the margins are more realistic and sustainable. It will make our business more efficient, exciting and most importantly, more sustainable.”
The bakery will still attend local farmer’s markets and festivals, host private parties, and will be expanding their new baking/cooking classes known as SLICE, Sweet Life Institute of Culinary Education.
However, as of February 16, the bakery will no longer be offering lunches, breads, or pastries on a daily basis. Instead, The Sweet Life will be open Fridays from 11 am to 6 pm and Saturdays from 10 am to 2 pm for walk-in customers to enjoy a cup of espresso or a famous Sweet Life cupcake. Wilson and McClennen add, “We hope that you will continue to support us in our future endeavours. Like people, a business must adapt to change or it can grow irrelevant or worse. This is simply the next phase in our Sweet Life journey!”
The Sweet Life Bakery, which just celebrated its fifth anniversary, hopes to remain a vital part of the Vineland community through donations, career days, festivals, and relationships with its customers.
Jennifer Malme is a full-time mother, sometime substitute teacher, avid locavore, and enthusiastic supporter of New Jersey wines. Her lifestyle blog, Down-Home South Jersey, explores ways to live simply and eat well in and around Cumberland County. When she is not blogging, she enjoys cooking, touring local wineries, and reading. She has never met a cheese that she doesn’t like, and she especially enjoys finding new, authentic ethnic restaurants in her area. Jennifer lives in Vineland with her husband, teenage son, and very smart Siamese cat.
It’s that time of year again, when the thoughts of lovers young and old turn to…..chocolate! We’re fortunate to have the chocolate purveyor named Best Chocolatier in the World by National Geographic Traveler Magazine right nearby in Philadelphia. If you are in the market for a wonderful treat for your sweetie, look no further than Teuscher Chocolate, located at The Shops at The Bellevue at Broad and Walnut streets.
I first had the pleasure of tasting Teuscher Chocolate when I went on the Philadelphia Chocolate Tour a couple of years ago. As I reported back then, their champagne truffles are filled with a Dom Perignon-based champagne crème and are over-the-top incredible! The recipe originated 80 years ago with Teuscher’s founder, Dolf Teuscher and has never been changed. Today, there are only two people on the entire planet who know the formula for making Teuscher’s signature champagne truffles.
Based in Switzerland, Teuscher only has 10 U.S. outlets, including the one in Philadelphia. Teuscher is considered the finest chocolate in the world because of the quality of the ingredients that they use, as well as the integrity of their production. Each vat of chocolate is produced to Teuscher’s exacting specifications; with the cream, milk, and butter used in the chocolate procured from Teuscher cows who graze in an open field just outside of Zurich. There are no additives, chemicals, or fillers used, and the chocolates are made with fair trade beans. Teuscher uses the finest ingredients available: almonds from Spain; champagne from France; macadamia nuts from Costa Rica; hazelnuts, cherries, oranges, lemons from Sicily; and grapes from Greece. Because Teuscher does not use preservatives, the truffles have a short shelf life of about 3 weeks. Pralines and other confections last from six to twelve weeks – a contrast from conventional, mass produced chocolates, which can be on shelves for 18 – 24 months.
My friends at Teuscher were nice enough to send along a sampler of Teuscher chocolates just for me! I had only tasted the champagne truffles previously, and while they are amazing, Teuscher has much more to offer. There really is a difference with these chocolates. Just as fine wine has complex flavor notes, Teuscher has a depth and richness of flavor that you will not find elsewhere. From the lovely brown sugar undertones in the sea salt caramels to the citrusy tang of the chocolate covered oranges, each bite is a treasure. These are clearly chocolates which are meant to be savored slowly and carefully!
Teuscher Philadelphia has been open and operating from The Bellevue since May 2007. The Philadelphia location is a family run business. Owner Bruce Goldberg was first introduced to Teuscher in 1998, after stumbling upon their store in Boston. He knew that Philadelphia needed a chocolate recognized on an international scale and bringing that world class chocolate to his city was something he longed to do. Three years after opening in Philadelphia, Bruce’s daughter Rachel came on board-so it really is a family affair!
Teuscher Philadelphia teamed up with local artist Britt Miller of Britt Miller Art to make “The Philly Box.” The front of the box is an original painting by Britt of Philadelphia’s skyline. The Goldbergs also commissioned a mold of the Liberty Bell, which was sent to the Teuscher factory in Zurich. They now makes chocolate Liberty Bells to order. More collaborations are in the works.
Shipping is available throughout the US, and items can be shipped directly from the factory for impeccable quality and freshness to any international location.
Teuscher Philadelphia is open Monday through Saturday 10am – 6pm, Sundays 12 – 5pm. Online ordering is available at www.TeuscherPhiladelphia.com
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]
What do North Dakota and New Jersey have in common? Not much except that they’re the only two states in the country that don’t have an operating distillery. In fact, at least since the end of Prohibition, and quite possibly since Lairds received theirs in 1784, no distilling license has been issued in this state. It’s hard to believe it, but no living lawmaker has ever granted a distilling license in New Jersey. Two people in Fairfield have changed all that.
It kind of started over a beer. Ever since Brant Braue’s brother asked him, “If you could wake up tomorrow and do anything, what would it be?” opening a distillery has been his dream. “I think he put this in the maybe category until we met at Cricket Hill and started talking about it.” said Krista Haley, co-owner of Jersey Artisan Distilling in Fairfield. “We also took a lot of inspiration from Rick Reed at Cricket Hill and how he pursed his dream and made a great brewery of it.” Rick has been a big advocate of the upstart distillery ever since. In fact, he’s the one who introduced me to this story while I was talking to him about a piece on his own business. Rick loves all things Jersey. As you’ll see, so do Brant and Krista.
It took a “mere” 14 months for Jersey Artisan Distilling to become licensed. That’s nothing short of a miracle in a state where no one really knew how to do it. It helps to have an ace in the hole on the team, a lawyer. “The fact is, I couldn’t have done this without Krista.” Brant admitted to me. As Krista puts it, “I have dealt with a lot of politics and several government agencies throughout my career as a lawyer, which helped us in the licensing process and I hope that my skills will continue to help us develop and sustain our business.”
Krista’s law background was a valuable asset and Brant has his own expertise to add to the mix. He ran an Electrical Engineering consulting business and that entrepreneurial experience has led to a solid business plan. As an engineer, he understands the distilling process well and has applied that knowledge so he’ll be able to generate cash flow and not have to constantly ship young alcohol. As we know, the aging process is key to developing complex flavors and he has plenty of storage space.
Besides tomatoes, the Garden State is best known for its corn, right? There’s nothing better than fresh sweet Jersey corn on the cob to accompany your summer barbeque. Of course, Jersey Artisan Distilling has another idea for what they believe is the best sweet corn in the world. Make booze! Brant and Krista are very serious about getting the Jersey Fresh logo on their labels. Thirty acres of Jersey corn serious! They plan to source 90% of their ingredients in this state. They will offer a series of rums and vodkas flavored with seasonal fruits that are grown right here in New Jersey. Sounds better than marshmallow vodka doesn’t it? Personally, I’m looking forward to the cranberry rum in the fall. You can also look out for cherries, raspberries, blueberries and strawberries to make their way into the distillery as the seasons allow.
“Rum will be our primary and premier product.” says Krista, but when they add two larger stills Jersey Artisan Distilling will turn out vodka, gin, whiskey and bourbon too. With luck we’ll see the former two by the end of the year and the latter two in time for the 2015 holiday season. You will only have to wait until this spring for the introduction of both light and dark rum though. The craft beer scene is known for innovation and experimentation and Brant has brought that same spirit to, well, spirits! I know I’ll be watching closely to see what he comes up with.
“Ours is a true partnership.” Krista told me. “We both have developed such a huge passion for this business over the last year and a half we have been working on it and dream great things for Jersey Artisan Distilling.”
Brant and Krista won’t just be making rum. They’ll be making history.
JERSEY ARTISAN DISTILLING
32B Pier Lane West
Fairfield, NJ 07004
T / 973-521-7623 F / 973-521-7638
Peter Culosis the editor of “Beer Bites,” a new monthly feature about breweries, bars and good beer in the garden state. A graphic designer by day, and a life long New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.
I find drinking sparkling wines and champagnes a very celebratory way to toast a special evening. Rosé wines take it a step further by looking fabulous in a flute. Valentine’s Day is right around the corner and many of us will find ourselves making a stop at our local wine and liquor store for that special bottle to help set the mood for the most romantic day of the year.
Here are 10 rosé sparkling wines to uncork on Valentine’s Day:
Bonus recommendation for a rosé champagne if you feel like splurging a bit:
Perrier Jouët Blason Rosé ($89) – Golden salmon in color, this very pretty rosé packs a ton of ripe strawberry aromas and flavors with some notes of tropical flowers.
Here are some of our favorite New Jersey wine shops selling some of these rosé sparkling wines:
Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.
We hope this list of restaurants offering special Valentine Day dinners inspires a wonderful night with that special someone. If we have missed your restaurant, contact us, and we will gladly add your details.
Ama Ristorante – Driftwood Cabana Club, 1485 Ocean Avenue, Sea Bright, NJ 07760 (732) 530-9760
http://www.amaristorante.com
At Ama you have only one day to declare your love and enjoy his amazing Valentine’s menu. It is available only on Valentine’s Day, Thursday, February 14. Dinner starts at 5 p.m. So make your reservations quickly by calling or visit opentable.com. In addition to Ama’s nightly featured a la carte menu, here are the special items on Chef Pat’s menu of love: Cauliflower and Poached Oyster Ragu, Shaved Winter Black Truffle; Baby Burrata with Biellese Coppa, Lucky Tomato, Hot House Basil, Pickled Red Onion; Cold Water Lobster Risotto, Melted Lardo, English Peas, Pecorino Tuscano; 24-Day Dry-Aged Porterhouse (38oz) for Two, Florentine Style, PeeWee Potatoes, Baby Organic Spinach; Whole Roasted American Red Snapper for Two; Tuscan Olive Caponata, Broccoli Rabe, Purple Potatoes; Red Velvet Cake, Mascarpone Cheese Frosting.Open 5 p.m. for dinner Tuesday – Saturday and at 4 p.m. on Sunday. Major Credit Cards Accepted.
BIN 14 – 1314 Washington Street, Hoboken, NJ 07030. 201-963-WINE.
http://bin14.com
Chef Anthony Pino has crafted a special menu for this evening:
Three-Course Dinner: $65 (Prices are per person and do not include taxes or gratuity).
Three seatings: 6:00 / 7:45 / 9:30
And you’ll fall in love with our Valentine’s Day Wine & Cocktail Specials – wines and specialty drinks created specifically for this occasion.
~Submitted by Veronique Deblois
Casa Giuseppe – 487 Route 27, Iselin, N.J. (732) 283-9111
Enjoy a delicious, authentic Italian meal on Valentine’s Day. Some specials for the evening include Risotto Al Filetto di Manzo ($35), Arborio rice simmered with tips of filet mignon, sundried tomatoes and pignoli nuts in a light red sauce. Tagliatelle Con Gamberi ($26), Fettucine pasta tossed with Jumbo Shrimp, broccoli rabe in a sauce of oil, garlic and white whine. Lobster Ravioli ($25), Homemade heart shape ravioli filled with lobster and ricotta served with a delicate sherry wine cream sauce. Chicken Valentino ($32), Breast of chicken stuffed with roasted peppers, Portobello Mushrooms and fresh Mozzarella in a demi glaze brown sauce. Veal Scalopine Roasemary ($30), Tender medallions of veal scaloppini pan seared with hot cherry peppers, sausage, potatoes and fresh plum tomatoes in a rosemary white wine sauce. Red Snapper alla Griglia ($35), grilled filet of red snapper served with asparagus, mushrooms, finished with a honey mustard vinaigrette sauce. Filetto di Manzo Al Pepe ($35), Center cut filet mignon cursted with peppercorn and pan seared in a demi glaze brown sauce.
Finish Line Pub – at the New Jersey Motorsports Park, 8000 Dividing Creek Road, Millville. 856-327-7202
February 14 – 16
Bring your sweetheart for a romantic dinner at the Finish Line Pub. Ed Fahey will be providing charming music on the piano, with complimentary champagne for two and flowers for the ladies.
Pre-fixe 5 course dinner – $80 per couple
Reservations required.
Just – 2280 Route 9 South Old Bridge, NJ 08857
http://www.justrestaurantnj.com/
Appetizers: Tuna Avocado Tower; Hawaiian Big-Eye Tuna, Crispy Shallots, Lime-Ginger Ponzu; Carpaccio Tenderloin; Black Winter Truffles, Meyer Lemon Dressing, Arugula and Shaved Reggiano; Milk-Fed Veal Cheeks; White Polenta, Black Truffles, Sweet & Sour Pearl Onions, Thyme Demi ; Seafood Ceviche; Day Boat Scallops, Wild-Caught Shrimp, Passion Fruit-Orange Vinaigrette, Avocado
Just Sliders: Wagyu Beef, Foie Gras, Brioche Buns
Field of Greens; Baby Mixed Lettuce, Port-Poached Bosc Pear, Maytag Blue, Michigan Tart Cherries, Caramelized Walnut Dressing
Main Course
Atlantic Halibut
Oven-Roasted, Chive Couscous, Baby Leek & Shallot Butter Sauce
Pepper-Dusted Filet Mignon
Gorgonzola Potato Risotto, Baby Spinach Purée, Foie Gras Demi
Chilean Sea Bass
Pan-Steamed, Miso-Glazed, Shiitake Mushroom Dashi Broth, Baby Asian Vegetables.
Muscovy Breast of Duck Risotto
Arborio Rice, Mango, Pomegranate, Reggiano Cheese
Australian Loin of Lamb
Porcini Crust, Eggplant Purée, Port Rosemary Demi
Butter-Poached Lobster
* $8.00 supplement
Butternut Squash Flan, Lobster-Tarragon Nage
Dessert
Chocolate Decadence
Molten Cake, Chocolate Ganache, Chocolate-Dipped Long-Stem Strawberry
4-course prix-fixe $50 per person
does not include tax or gratuity
menu subject to change
Kuzina by Sofia – Sawmill Village 404 Rt. 70 West, Cherry Hill, NJ
856-429-1061
www.kuzinabysofia.com
This Valentine’s Day plan your special evening as you see fit. Pick Your Special Dinner Moment.
Make a dinner reservation with Kuzina by Sofia and enjoy their Special Valentine’s Dinner Celebration Menu (view the menu on the website under the ‘menu’ tab)
Four Courses for just $35.00 per person including a Special Dessert and Take Home Gift!
Available February 14 through 16.
OR
Take-Out or have delivered to your home a romantic Dinner for Two (or more.) Complete four-course Chateaubriand or Seafood Feast Dinner. $90.00 per two persons.
~submitted by Kerry Brown
Mamajuana Café Meadowlands – 875 Route 3 East, Secaucus, NJ.
201-558-1200
www.mamajuana-cafe.com
3-Course Menu with Champagne Toast – $65 per person.
Menu features Seafood Bisque, Guacamole with Lobster, Rib Eye Steak and Paella. For a complete Valentine’s Day menu, click here.
~Submitted by Veronique Deblois
Maritime Parc – 84 Audrey Zapp Drive, Liberty State Park – Jersey City, NJ 07305.
201.413.0050.
www.maritimeparc.com
Executive Chef Chris Siversen and team devised a luxurious 3-course prix-fixe menu that will be available starting 2/14 through Saturday, 2/16 — more time to enjoy the sleek ambiance and stunning NYC skyline views!
Starters
Baby Spinach Salad Crispy Prosciutto, Spiced Pine Nuts, Macerated Figs or House Smoked Salmon Warm Corn Blini, Pickled Mustard Seed or Scallops Crispy Potato Cake, Hen of the Woods or Foie Gras Canteloupe-Honey Gastric, Brioche Toast (+$10)
Mains
Black Cod Lobster and Fingerling Potato Hash or Niman Ranch Filet Mignon Smoked Mushrooms, Glazed Onions, Red Cress or Bucatini Guanciale, Sunflower Seed Pesto, Farm Egg
Desserts
Milk Chocolate Praline Torte Citrus Ice Cream, Candied Kumquats or Chocolate Hearts for 2 Passion Fruit Chantilly, Dark Chocolate Ganache, Raspberry Gelee or Red Velvet Cheesecake Blackberry Sorbet, Strawberry Compote, White Chocolate Pearls
Cost: $75pp (exclusive of beverages, tax and gratuity)
~Submitted by Veronique Deblois
Osteria Morini – 107 Morristown Road, Bernardsville, NJ.
908-221-0040.
February 14th:
3-Course Lunch Menu – $40 per person
4-Course Dinner Menu with Complimentary Assagino and Cheese Course – $95 per person
February 15 and 16:
4-Course Dinner Menu – $80 per person
~Submitted by Veronique Deblois
Salt Creek Grille, 4 Bingham Avenue, Rumson, NJ 07760 Waterfront Location
(732) 933-9272
Special prix fixe dinners from 5 p.m. to close: Thursday, February 14; Friday February 15; Saturday February 16; Special A La Carte Menu & Children’s Menu are also available. The special $100 prix fixe dinner starts with a champagne toast for two, a choice of soup or salad for each guest; a shared appetizer; a choice of an entrée for each; a shared dessert; and a shared bottle of wine. Tax and gratuity are not included. Children’s menu is also available on these nights.
Reservations suggested. Complimentary valet service. All major credit cards accepted.
Sam Mickail’s CUT Steak House – 466 Prospect Ave., West Orange, NJ 07052.
973.474.9896.
www.cutsteakhousenj.com
Celebrating its first Valentine’s Day, CUT features a seductive menu prepared by Executive Chef/Partner Sam Mickail:
Starters
4 Blue Point Oysters w/Ahi Tuna+Caviar or Classic Jumbo Shrimp Cocktail or His & Hers Salad – Pink Champagne for her, Balsamic for him
Mains
Grilled Filet Mignon w/Pink Peppercorn Sauce or Chilean Sea Bass Encrusted w/Macadamia Nuts or Honey Roasted Organic Chicken Breast
(each w/sautéed aromatic asparagus+creamy mashed potatoes)
Desserts
Profiterole Swan w/Chocolate Mousse, Vanilla Ice Cream, Caramel Taffy Sauce, Raspberry Coulis or Mascarpone Cheesecake Hearts or Messy Chocolate Fountain Cake w/Exotic Fresh Fruit+24K Gold Orgasmic Whipped Cream
Cost: $85 pp (includes champagne toast; exclusive of beverages, tax and gratuity)
~Submitted by Veronique Deblois
Samba – 7 Park Street, Montclair, NJ 07042. 973-744-6764.
www.montclairsamba.com
Samba’s cozy, romantic ambiance is perfect for Valentine’s Day. Owner Ilson Goncalves added several delicacies to his a la carte menu of truly authentic, homestyle Brazilian fare, including:
Bolinho de Mandioca ~ 3 little pastries made with yuca filled w/dry beef+butternut squash $9.95
Mussels ~ spicy red sauce and fresh herbs $14.95
Clams ~ white wine and fresh herbs $15.95
Soupa de Lentilhas ~ Lentil soup $6.00
Feijoada ~ Brazilian national dish of black bean stew, prime meat+rice, fresh orange, collard greens, farofa & vinaigrette sauce $24.95
Mariscada ~ `Mixed seafood of mussels, clams, shrimp, calamari+scallops in green sauce w/fresh herbs $29.95
~Submitted by Veronique Deblois
Strip House at Westminster Hotel – 550 West Mount Pleasant Ave., Livingston, NJ 07039. 973-548-0050.
www.striphousenewjersey.com
Dine in the sexy, seductive atmosphere of Strip House and enjoy Executive Chef Bill Zucosky’s updated steakhouse menu, augmented with sumptuous à la carte specials:
Crab Fondue ~ Jumbo Lump Blue Crab, Alaskan King Crab, Gruyere Cheese, Pumpernickel + Sourdough Crostini $18
Bone in Dry Aged Prime Rib ~ Stilton Cheese Popovers $52
Vanilla Panna Cotta ~ Strawberry Consommé $12
~Submitted by Veronique Deblois
Tavro 13 – 1301 Kings Highway, Swedesboro, NJ. 856.467.8413
Starters: Green Salad with baby greens, pickled roast beets, rye crumble and maytag mousee; Seared Nantucket Bay Scallops with meyer lemon jam, crispy brussel sprouts; Fire River Oysters with champagne mignonette ; Smoked Salmon with a dill pancake and red onion crème; Lamb belly with braised quince, harissa, and honey
Pasta: Cavatelli with broccoli florets and a garlic chip; Butternut Squash Tortellini with black truffles
Entrees: Golden Tilefish with walnut romesco, roasted peppers, ovendried tomato, braised fennel;; King Salmon with wild mushroom ragout, gnocchi, and a chive puree; Surf N Turf ; Smoked Duck Breast with glazed pearl onion, salsify, parsnip, and cumin-carrot puree; Prime Strip Steak with braised kale, beef pat potato, red wine sauce
Dessert: Lemon olive oil cake, meyer lemon curd, candied lemon; Chocolate ganache cake with vanilla gelato; Apple Crisp with empire apples, streusel topping, vanilla whipped cream; Cheese plate: upland’s pleasant ridge, bleu de basque, robiloa di bosco, apple butter, crackers
THE DINING ROOM at Anthony David’s – 111 Tenth Street, Hoboken, NJ 07030. 201-222-8359.
http://www.anthonydavids.com
Chef Anthony Pino has crafted a special menu for this evening:
Enjoy a romantic 3-course meal for $75.
Reservations available between 5:00 and 10:00 pm.
~Submitted by Veronique Deblois
The Gables – 212 Centre Street Beach Haven, NJ 08008 609.492.3553 888.LBI.GABLES
Thursday, February 14, Dinner from 5:30 . Reservations only.
Seafood Bisque – Lobster, Shrimp, Scallops with Spanish Sherry and Timbale of Baked Fusilli Slow Roasted Cherry Tomatoes, Kalamata Olives & Feta Cheese
Choice of: Cabernet Braised Short Ribs with Caramelized Pearl Onions; Eggplant Wrapped Scottish Salmon with Parsley Pesto or Stuffed Breast of Chicken with Fontina, Roasted Red Peppers, Fresh Basil
Accompanied by: Saffron Potato Mousse and Mixed Seasonal Vegetables
Viennese Dessert Table
$75 Per Person
The Orange Squirrel – 412 Bloomfield Avenue, Bloomfield, NJ. 973-337-6421.
http://www.theorangesquirrel.com
Six-Course Dinner $95/person* and all full size bottles of bubbly 40% off.
Course I
White asparagus puree or lobster bisque
Course II
Truffled risotto or pea gnocchi
Course III
Vitello tonatto or beet salad
Course IV
Head on shrimp & grits or veal meatballs
Course V
King Salmon Pinwheels / spinach cream / pomegranate or Chicken Breast and Leg Ballotine / cherry butter or braised beef short ribs / boniato
Course VI
Bitter chocolate sacher torte or lemon ice box wedge
*not including tax or gratuity
~Submitted by Veronique Deblois
Tiramisu: 20-26 Maple Ave Fair Lawn, NJ 07410
201-791-6612
http://fairlawntiramisu.jimdo.com
Italian cuisine. This restaurant is small but intimate. They have a pre-fixe menu every year for Valentine’s Day and it is usually quite inexpensive. The perfect spot for a local romantic dinner if you live in the area. In addition they are a BYOB establishment which helps the wallet as well. Reservations suggested.
~Submitted by Michael Arp
Twisted Elm Tavern – 435 River Dr., Elmwood Park, NJ 07407
(201) 791-3705
http://www.twistedelm.com/
American Fare. Fantastic gastropub perfect for foodie couples, especially if they love craft beer. The chef will be preparing a special Valentine’s Day menu that can be found on the their facebook page. Some of the highlights include:
Appetizers:
Almond Crusted Brie- $9:00
Crispy Thai Calamari
Entrees:
Roasted Prime Rib Au Jus- $29.00
Pork Shank Ossobucco- $24.00
Dessert:
Red Velvet Cake- $8.00
~Submitted by Michael Arp
VB3 – 475 Washington Blvd. Jersey City, NJ 07310.
201.420.4VB3(4823)
I love, love, love meatballs and recently they have burst onto the food scene in restaurants around the country with menus based solely on them and them alone. Who would have thought a simple round ball made of ground meat from beef, pork and veal to turkey and chicken mixed with herbs, cheeses and some bread with egg to bind it all together then fried or baked would cause such a sensation! This peasant food has been elevated to gourmet status. But if you are a vegetarian or have vegetarian friends, then you know they have been left out of the meatball experience. Well, now they can have a Veggie “Meatball” and chow down with the best of them. You can make a wicked good sandwich or serve them up with a plate of your favorite pasta and red sauce (called gravy if you are Italian) topped with some melted Provolone or Mozzarella or a grating of Parmesan or my personal favorite, Locatelli Romano (our family calls it Italian sugar).
These meatless meatballs use two high antioxidant veggies, broccoli and cauliflower mixed with an interesting combo of chickpeas, toasted pignoli nuts, raisins, grated Parmesan cheese, and garlic all bound together with eggs and bread crumbs. Altogether, they transform this mixture into a one of the most yummy “meatballs” I have ever eaten, and I have eaten quite a few meatballs in my day! This recipe comes from the Marabella Meatball Co. in Philadelphia with a few minor changes that I found made the meatballs hold together better for me. This recipe may make even hardcore carnivores convert! My son and husband liked them on a good crusty Italian long roll with red sauce, melted Mozzarella and grated Locatelli. I made them close their eyes and take a bite, and they said they couldn’t tell it was a vegetable “meatball”, only that it had a delicious taste and they then proceeded to scarf it down! A sneaky way to get them to eat more veggies. Hey, whatever works right?! These would make great hors d’oeuvres too!
Ingredients
1 head of broccoli flowers, cooked, cooled and rough chopped.
1/4 head of caulflower tops, cooked, cooled and rough chopped.
1/8th cup of chickpeas.
1 1/2 tbsp. of toasted pine nuts, chopped (pignoli)
2 tbsp. chopped raisins.
1 tbsp. chopped parsley.
1 tsp. minced garlic.
1/2 cup bread crumbs.
1/4 cup grated cheese, Parmesan or Locatelli Romano.
1 raw egg.
1 tsp. salt and pepper.
Directions
Pre-heat oven to 400 degrees
Steam broccoli and cauliflower together, cool and then rough chop. Add all the remaining ingredients into a mixing bowl and combine. Refrigerate for 15 minutes. Use a tablespoon measuring spoon to help form balls making sure to press firmly. Olive oil a baking pan and place balls spaced as you would for regular meatballs. Spray tops of veggie balls with a little more olive oil. Bake for 30 to 45 minutes depending on your oven till lightly browned. Serve with sauce and cheese of your liking. A creamy Alfredo sauce would work also. Veg out!
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.
