Page 159 ⋆ Jersey Bites

Artisanal Bread and High Quality Fare at &grain in Garwood

MStavrou

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February 17, 2013

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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Foodie Things to Do this Weekend and Beyond

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.

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 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.

9 Chocolate Cakes for Your Valentine

Recipes

Deborah Smith, Executive Editor

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February 14, 2013

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9 Chocolate Cakes (via Food 52)

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…

Continue

The Ryland Inn Lives On

Veronique @ Food & Wine Chickie

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February 13, 2013

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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.

Enjoy A Date Night at Chakra in Paramus

Bergen County

Sabrina Szteinbaum

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February 12, 2013

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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!

Slurping for the Cure

Vikki Hurley-Schubert

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February 11, 2013

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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.

Gloucester gets South Jersey’s First Smashburger

Deborah Smith, Executive Editor

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February 10, 2013

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Gloucester gets South Jersey’s First Smashburger

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.

Smashburger

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

Recipes for Your Valentine

Deborah Smith, Executive Editor

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February 10, 2013

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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.

Vanilla Pretzel Cookies (for Valentine’s Day, we made them into Hearts)

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.

The Happy Pear

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.

Changes at Vineland’s Popular The Sweet Life Bakery

JMalme

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February 9, 2013

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Changes at Vineland’s Popular The Sweet Life Bakery

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.

Voted Best in the World: Teuscher Chocolates

Beth

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February 8, 2013

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Voted Best in the World: Teuscher Chocolates

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]

Jersey Artisan Distilling: Blazing a Trail to Better Booze

Peter Culos

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February 7, 2013

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Jersey Artisan Distilling: Blazing a Trail to Better Booze

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

[email protected]

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.