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Slurping for the Cure

Vikki Hurley-Schubert
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Slurping for the Cure

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.

oystersOyster 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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Gloucester gets South Jersey’s First Smashburger

Smashburger smashing the burgerThis 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.

Smashburger veggiessmashburger bean burgerI 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 Liberty BurgerSmashburger 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.“

Smashburger fries seasoned with thyme and sea salt

“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.”

Haagen-DAzs Shakes and Floats

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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Recipes for Your Valentine

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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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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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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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.

 

Top Sparkling Rosé Wines for Valentine’s Day

Veronique @ Food & Wine Chickie
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Top Sparkling Rosé Wines for Valentine’s Day

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:

  1. Montes Cherub Rosé 2008 ($12 – Chile) – Made from 100% Syrah grapes with an appropriately-cute chubby cherub on the label.
  2. Jacob’s Creek Rose Sparkling Moscato ($12 – South Eastern Australia) – Light, refreshing and delicious value sparkling wine sure to please rosé aficionado.
  3. 2009 Jagdschloss Spatburgunder Brut Rosé ($16 – Germany) – Beautiful light pink in the glass with tons of tiny bubbles. Aromas and flavors of ripe strawberries with a little Fiji apple.
  4. Gruet Brut Rosé NV ($17 – Albuquerque, New Mexico, USA) – Deep pink in the glass, this wine is bright with berry and cherry flavors and a long, intense finish.
  5. Mumm Napa Brut Rosé ($22 – Napa, California, USA) – Vibrantly pink in the glass, this bubbly shows strawberry and plum flavors.
  6. Schramsberg Mirabelle Brut Rosé ($25 – North Coast, California, USA) – Bright berry flavors with a toasty finish. Very pretty peachy-pink in the glass.
  7. Lucien Albrecht Crémant d’Alsace Brut Rosé NV ($25 – Alsace, France) – Features rich strawberries-and-cream flavors.
  8. NV Roederer Estate Brut Rosé Anderson Valley Sparkling ($28 – Anderson Valley, California, USA): Full of tiny bubbles, just a fab sparkling wine with refined flavors and an elegant finish.
  9. GH Mumm Brut Rose ($55 – Reims, France) – Vivid salmon color in the glass, this rich and intense champagne offers flavors of cherry and dark berries.
  10. Piper-Heidsieck NV Brut Rosé Sauvage ($55 – Reims, France) – Ripe wild strawberry flavors with a bit of clove on the finish. A delicious wine and a mouthful of tiny bubbles.

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:

  • Gary’s Wine – Bernardsville, Madison and Wayne
  • ShopRite Liquors – Rockaway, Lincoln Park
  • Bottle King – Hillsborough
  • Buy Rite Liquor – Milltown, Pompton Plains

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.

Valentine’s Day Dining Around New Jersey

Veronique @ Food & Wine Chickie
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Valentine’s Day Dining Around New Jersey

 

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

http://www.casagiuseppe.com/

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

www.gableslbi.com

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)

Meatless Monday: Veg Out with Veggie “Meatballs”

JerseyBites
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Meatless Monday: Veg Out with Veggie “Meatballs”

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!

 

Veggie Meatballs for Meatless MondayIngredients

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.

 

Days of Wine and Chocolate for NJ Wineries

JMalme
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Days of Wine and Chocolate for NJ Wineries

choco wineries
Valentine’s Day is almost upon us, and you’re still trying to decide where to take that special someone for a romantic date. Let the Garden State Wine Growers Association help with their annual Wine & Chocolate Wine Trail Weekend, February 9th and 10th at participating New Jersey wineries. The trail features wine tasting and chocolate samplings from noon to 5 pm at more than 40 wineries across the state.

According to Tom Cosentino, Public Relations for the GSWGA, this a great opportunity for the wineries of New Jersey to shine. He says, “The Wine & Chocolate Wine Trail Weekend provides a tremendous opportunity to showcase the New Jersey wine industry to individuals and couples throughout the state and surrounding regions.  There is no better pairing than wine and chocolate and this trail weekend allows New Jersey wineries to offer visitors a sampling of their finest wines paired with chocolates, gourmet food and delicacies, and local entertainment.  By promoting our wine trails we not only allow visitors to meet and talk with the winemakers themselves and see the vineyards, but they also get to experience the unique locales of the regions, including bed and breakfasts, restaurants and shops.”

Many of the wineries are offering more than just the standard tasting for this special weekend. Tours, live entertainment, food pairings, and even dinners are a part of the wine trail experience. “It’s an opportunity to check out many wineries in one day and know that there is something special going on at each one,” remarks Kate Quarella of Bellview Winery, New Jersey’s 2012 Winery of the Year. “We’ve always enjoyed the Wine & Chocolate Wine Trail Weekend, but we are really excited about some new additions this year,” she adds. These include a customizable cupcake bar featuring The Sweet Life Bakery and the release of Bellview’s cellared 2001 Cabernet Sauvignon.

At Plagido’s Winery in Hammonton, the Wine Trail Weekend gives winemakers a chance to meet with their customers. “Guests are able to come through and tour the winery, like an Open House,” says owner Ollie Tomasello. Since he is so often out working in the vines during the year, this is an opportunity to learn what his customers like. And according to the Plagido’s tasting room staff, customers love chocolate. Look for chocolate-dipped wine bottles, courtesy of Cheryl Pirrera of Creative Customs, all weekend long.

The Wine Trail Weekend can also be an occasion for wineries to have a little fun with their guests. Sharrott Winery in Blue Anchor is featuring a special wine tasting featuring foods that “put you in the mood.” There may be more than a little tongue-in-cheek humor and certainly lots of innuendo on the Sharrott menu, but according to Larry Sharrott II, owner and winemaker, choosing to serve aphrodisiac foods this year was a no-brainer. “We wanted to try something new and fun, to give our customers an interesting experience.” He adds, “Many of our customers tell us that Sharrott wines make them feel more romantic!” Perhaps Sharrott sums up the weekend best when he quips, “Food and wine is sex you can talk about!”

If you go:

Call ahead or check the winery’s website. Many wineries charge an additional fee for special events and tastings. You may also need reservations for some wine tours or dinners.

Map out your route. Visit www.newjerseywinetrails.com for event information and maps.

Bring bottled water in the car. For hydration between stops.

Choose a designated driver.

And most importantly, have fun savoring the wonderful variety of New Jersey wines!

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.

 

 

Fox News Anchor Harris Faulkner Talks Tailgating, BBQ and Life in Edgewater

HeidiR
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Fox News Anchor Harris Faulkner Talks Tailgating, BBQ and Life in Edgewater

Harris Faulkner, anchor of FOX News Channel’s “Fox Report Weekend" Here’s a condensed interview from email correspondence with Harris Faulkner, anchor of FOX News Channel’s “Fox Report Weekend” who spoke with me about growing up as an army brat, her family’s history with and love for BBQ and raising two young daughters.

As an army brat, what food constants do you have from childhood that have shaped your palate and style of cooking as a mother?
We were the wackiest people on the Army base in most cases!  Especially when we were stationed outside the United States in Stuttgart, Germany.  Mom would get us all revved up on the big game days with lots of Dallas Cowboys gear.  My parents were born, raised and now live as retirees in what they affectionately call, Cowboy Country.  Um, I’m now a Cheesehead (Green Bay) and Falcons (Atlanta) are my backup.  But, back then, I was captive in Mom’s kitchen.  And she made sure Dallas blue and gray stars appeared on everything… napkins, placemats even homemade cookies were adorned with the Cowboy icing.  Yikes, right?
One thing’s for sure, though, Mom can cook ANYTHING.  Friends and relatives love to drop by “Shirley’s Eat Shop”.  She has a sign in her kitchen that says that.  We call her the “Tan Martha Stewart”.  Here’s what she taught me about dinner time that I still stick with today:
If you have a variety of colors on your plate, you’ll be healthy.  She said the more cream or beige you have on the plate, it’s likely higher in carbs and fat.  She was big on green, purple and orange. In other words, vegetables were always part of our family meals.  Green leafy veggies, asparagus, tomatoes, turnips, sweet potatoes…
– Eat naked
Not you!  Your food.  Food tastes great when it’s just simply grilled, steamed or sautéed in light canola or olive oil cooking spray.  Added seasonings and sauces can cover up the natural flavor of things.  And especially when it comes to cooking for children, you need to let them experience how foods truly taste.  That will encourage them to have healthier habits growing up.  As we all know, the increased calories, sodium and sugar are often in what we put on top of food or what we dip it in.  (Oddly enough this no longer applies to my Mother now that she’s a grandmother, she’s saucing up my kids like their on a spit!).  But, I live by this rule in my household… it’s a very good thing.
– Know your splurge
We all have weaknesses… those foods that make us lose our minds and our will power.  My go to comfort food are chocolate and pasta– not necessarily together.  I’ve become an expert at both in the kitchen.  My Mom says, if you have a favorite dish, be the person who can make it better than anybody.  That way, when someone’s having a tailgate party or baby shower that’s potluck, they’ll look to you to bring that favorite dish.  And you won’t have to worry about someone bringing a yucky version of it, ha ha!   My signature dish is homemade spaghetti.  Chefs have asked me for my recipe.

GRABS_MEDIA_RELATIONS_HARRIS_3On raising daughters:
Both my girls attend a wonderful Montessori in our neighborhood that’s a couple of blocks walk from our home.  Bella is six years old and she’s in kindergarten.  Her main request for breakfast, lunch and dinner:  Mac and cheese please!  I’m so over it.   Danika is three years old and she’s in toddler pre-K. And she’s a bit more like her mother.  She eats tons of vegetables and loves a soft -baked sweet potato with a touch of cinnamon sprinkled on, “Not too much Mommy.”
We spend the most time in the kitchen preparing breakfast.  Whether it’s a very easy, quick meal before school or one of our more elaborate weekend morning productions, we have a routine.  Bella does all the egg cracking.  That’s a deal breaker with her.

We make a mean “Crazy Good French Toast”:
4  Large eggs
6 slices of day-old (or more) bread that’s sliced a bit thick (I pick out a 7 or 12-grain loaf and ask the baker to slice it on the thick side and just keep it in the fridge for a couple of days)
1/2 teaspoon Organic Vanilla Extract (the Organic tends to have less sugar and more potent flavor)
1/2 teaspoon  All Spice
1/2 cup Low fat/skim milk
1/3 stick Unsalted butter
2 tablespoons honey
1/8 cup water
1/4 cup Organic syrup (Less sugar, more flavor)
One whole very ripe pear (fine chop by hand or Cuisinart)
1 1/2 cups Greek plain yogurt  (stir to a creamy texture)
***Whisk the eggs, milk and spices until the yokes disappear.  Pour the mixture into a shallow, wide bowl and add slices of bread.  Let the bread really soak up the mix. Coat a skillet with a bit of the unsalted butter over medium heat– not low.  This is important because you want your toast to be cooked through and have a crunch on the outside.  Each time you add more slices, be sure to re-coat the pan with butter.
Separately, use about half of the unsalted butter for drizzle. Heat it in a small saucepan along with the honey, syrup and chopped pear.
Once all the bread slices are crispy, serve them hot.  Top with a generous scoop of Greek plain yogurt, then drizzle it and viola!  Crazy good.

300_dpi_HARRISFAMOn managing a prime time career:
My weekend primetime schedule is great for our lives right now.  My off days are Monday/Tuesday giving me time to make a delicious, high-in protein breakfast. Later in the day I pick them up from school, do homework (i.e. coloring with Danika) and hit a neighborhood park… we make dinner together.  Wednesday through Friday, I’m out the door on an early morning ferry to NYC for special assignments in the field or anchoring breaking news coverage as it happens during the day for our 11 a.m. show Happening Now.  Daddy, who’s Media Relations office is in our home, has kitchen duty and prepares the meals when I’m working.  The newscast I anchor, Fox Report Weekend airs at 7 p.m. Eastern on Saturday and Sunday evenings and that means I’m home in the morning until Noon so, we’ll eat as a family and talk about the big goings on at school that week or what’s coming up for the girls.
When it comes to meals, it’s all about the girls.  My husband says we eat more Sneaky Mac and Cheese and Hidden Sloppy Joe’s than we probably would otherwise.  By the way, the sneaking and hiding is of vegetables the girls often don’t know is in their food!

On her deep rooted love for BBQ:
After my Dad retired from the Military, he worked as an Aeronautical Engineer and taught high school and college level students Math and Physics.  But, his dream was to own a BBQ restaurant.  So, for a few years, he and my Mom owned and operated no fewer than four restaurants in Colorado Springs, Colorado and Despot, Texas (Dallas-Ft. Worth Suburb).  They recruited everyone to help out.  And by help out, I mean tasting.  My parents have since retired from the BBQ restaurant business but, they were wildly successful and loved every minute of it.  I’m so proud of them for seeing that dream through.  It planted a real entrepreneurial spirit in me.  And nowadays, BBQ is my connection to them.  Every Sunday in the NFL season it’s Cowboy Country at their home, still.  Dad rubs the pork ribs and chicken breasts in garlic powder, ground black pepper and throws them on his propane powered grill.  Mom’s in the house putting a cobbler pie in the oven and making the sides to go with the ribs.  When I’m visiting my only duty is to set the table, ha ha!

My all-time favorite BBQ restaurant was my parents’ called “Bar-B- Que Street.”

On making tail gating for the Big Day successful:

Game day needs three things to be successful:  1) It must be Potluck-style.  Great times and stories erupt when people talk about the food they bring.  Almost without exception they have fun memories and anecdotes to share.
2) You must own a jersey of your favorite team.  My friends call me frugal– okay, cheap.  I’ll take a plain white tee-shirt and spray paint on my team spirit!
3) Beer.  Even if it’s alcohol-free beer.  I prefer a deep, rich cabernet.  But, on game day– Corona Light with Lime baby.  Side note: There will be no beer at the Fox Report Weekend Tailgate in the newsroom, sadly.  But, you understand, LOL.

Edgewater restaurants she recommends:

In Edgewater, we hit Vespa’s for Italian food.  It’s walking distance from our home and we love their dish called Frutti di Mare Fra Diavol (Seafood simmered in a piquant marinara over fresh black pepper linguini) and the fillet of sole is delicious.   Also, Baumgart’s Cafe at City Place is terrific, especially for children.  They have a tasty kids menu.  Although, Bella likes to order from the Sushi menu.  My favorite dish there is the Sesame Chicken and Broccoli– LIGHT on the sauce.

Secrets to successfully eating out with kids:
In the back of our Minivan (which I now think is a sexy vehicle to drive), there’s a stash of crayons, coloring books, stickers and two Etch-A-Sketch’s.  If a restaurant does not provide coloring items, I roll with my own.  The busier the children are the more peace you and others around the restaurant will enjoy.  Also, I always order for them first so they can be eating quietly while my husband and I chat and catch up.  It’s like a mini-date for us.

Of all your guests on Fox Report Weekend and FoxNews.com who would you most enjoy eating with? 
Excellent question.  To answer this, I’m adding one person whom I’ve not interviewed yet.  It would be a tie between Former Secretary of State Condoleezza Rice and Nascar Driver Matt Kenseth with his wife.  Foreign Policy fascinates me.  And, I named my second child after the first woman Nascar driver, Danica Patrick.  Fast driving is a super sport.

What is your preferred market for shopping?
Each week we hit three stores for different items on our preferred grocery list:
Whole Foods, Trader Joe’s and PathMark… all in Edgewater.

What is your dream meal? 
Alone on a yacht in the middle of the Ligurian sea.  Oh you mean the food.  I’d be enjoying a glass of 2009 “Educated Guess” cabernet, eating simply grilled swordfish, garlic and oil broccoli rabe and champagne risotto following by fresh raspberries on dark chocolate sorbet.

Heidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands.  Heidi is equally comfy in greasy spoons and high-end restaurants. When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating.  Heidi also writes at Redhead With A Fork, a life|style blog.  To reach Heidi, email her at heidi@rakergoldstein.com.

Mac and Cheese Cook-off Contestant Spotlight

Deborah Smith, Executive Editor
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Mac and Cheese Cook-off Contestant Spotlight

NJMac_BothLogos_REV png cropHave you voted for your favorite Mac & Cheese yet?  Sponsored by Napa Cellars Chardonnay and Menage a Trois Chardonnay, the contest is live online now until March 8th. The competition culminates in a cook-off between the top 5 chef finalists at The New Jersey Wine and Food Festival at the Crystal Springs Resort in Sussex County. The cook-off that will ultimately determine who owns the title of  NJ Mac & Cheese Boss will be held at the festival on March 16th from 12pm-1pm.

Tickets for the Cookoff are $30 and can be purchased online at njwinefoodfest.com  21 & Over Only.

This is the first of a three part series spotlighting the many chefs who are vying for the title of Mac & Cheese Boss of New Jersey. 


Bill Zucosky, Executive ChefThe Strip House Westminster Hotel: Chef Bill Zucosky. Chef Bill brings a wealth of knowledge, leadership and culinary expertise to Strip House, located in the luxurious AAA Four-Diamond Westminster Hotel, in Livingston, New Jersey. Zucosky presents Strip House’s signature steakhouse classics with a deft touch, and considers his personal cooking style to be eclectic American with an emphasis on classic technique.  His passion for cooking – which presented itself back when he was a child in Shenandoah Heights, Pennsylvania – brought him eventually to the kitchens of the illustrious Frog and the Peach in New Brunswick and Hamilton Park in Florham Park. Chef Zucosky’s passion for the outdoors since childhood inspires his grilling.  His favorite foods to cook have always been meat and seafood, the cornerstones of Strip House.  A resident of Linden, NJ, Bill enjoys and appreciates working with the fresh local bounty of the Garden State.

Bill’s entry in the Mac & Cheese Cookoff is a White Truffle Mac & Cheese: Elbow macaroni with White truffle oil, Grana Padano cheese, white cheddar cheese, fresh parsley, seasoned panko bread crumbs, and heavy cream baked and served in a cast iron dish.


Chef Eric Levine of Morris Tap & GrillMorris Tap & Grill, Randolph: Chef Eric Levine: Food Network Chopped contest champion and cookbook author, Chef Eric brings his talents and celebrity status to Randolph at the Morris Tap & Grill. While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, Eric found excitement, challenges and passion in his favorite place – the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food.  PAIRSINE Chef of the Year 2012, Restaurant Guild International Chef of the Year 2013.

Chef Eric’s entry is a Crisp Menage Braised Pork Slab Cotswold Mac & Cheese. Slow and Low Menage a trois, Braised and Smoked Pork Belly, then quickly crisped in a cast iron skillet, and tossed with Fusilli Pasta and finished with a Creamy Cotswold Cheese Sauce, topped with Crispy Red Onions.

Lisa Frederick of The National Hotel

The National Hotel, Frenchtown. Executive Chef Lisa Frederick . Chef Lisa brings fifteen years of culinary artistry to The National Hotel as a Chef de Cuisine specializing in world flavors.  Prior to joining The National Hotel, she has worked with Bucks County’s top chefs, honing her skills through each unique challenge.

Lisa brings an adventurous spirit to the eye and palate with color, texture, and flavor creating an all-sensory experience that melds well with that of the community in which the history of The National Hotel is so deeply imbedded.  Her ability to create visually exciting dishes that are intertwined with her skills as a full-fledged leader in the culinary arts of our area, are an unbeatable combination.

Lisa’s passion developed from a young age, fishing with her grandfather and canning fresh fruits and vegetables with her grandmother, which has instilled deeply her love and respect for local growers and their produce.  She has brought this love of food, the community, and local sustainable farmers, into The National Hotel and its clientele.

Lisa’s entry is a Wild Mushroom & Lobster Mac n Cheese. 

chef Anthony, Cielo Cielo Restaurant, Fairfield: Owner/Chef Anthony Pucciarello.  After graduating from the Culinary Institute of America and gaining his Bachelors Degree in Hotel/Restaurant Mangement from Farleigh Dickinson University, Chef Anthony worked as sous chef for the Tropicana Resort in Las Vegas. Upon returning to the East Coast, he began to work at various top restaurants in New York City. However, he really started to make a name for himself when he returned to New Jersey to work as executive chef at Papillion Restaurant in Nutley until 2003. Shortly after, he went to work as executive chef at Luce Restaurant in Caldwell for nine years. Today, with the help of his wife, Barbara, his mother, and his late father’s dear friends, the Scannella family, Chef Anthony has been able to reach his life long dream of owning his own restaurant.

Chef Anthony’s entry is Hide n’ Seek Mac n’ Cheese.  His vision for the dish goes like this:  “I fell asleep one night and woke up with this idea to create a meatball with spaghetti inside of it.  No one thought I would be able to figure out how to make this crazy idea of a backwards spaghetti & meatball meal.  I worked hard for weeks trying to perfect my clever concept.  Once it was exactly like the one in my dream I put it on the menu.   After weeks of ‘Our Soon to Be Famous’ then, ‘Our Almost Famous’ and arriving finally at ‘Chef Anthony’s Infamous Inside-Out Spaghetti & Meatballs,’ the dish has become my most talked about special.  Now, I have shifted my sights to mac & cheese. I have combined all of the ingredients of the dish– hidden and deconstructed.   You won’t be able to understand it until you have tried it — it is that ingenious!! Chef Anthony’s NEW Hide-n-seek Mac & Cheese made with a secret mixture of five cheeses and shaved black truffles.   No one will be able to deny Chef Anthony is the Mac & Cheese Boss of New Jersey.”

Nicoles 10 chris_picNicole’s 10, Randolph: Executive Chef / Manager Christopher M. Masey. Described by some as a ‘ Jack-of-all-trades and creative by nature, Chris calls upon his background in fine art & photography on a daily basis throughout the restaurant, be it through some of the original art and décor or in the kitchen as a Chef. His artistic vision can be seen through his style of cooking, utilizing a variety of methods through the fusion of multiple ethnic preparations. Chris ‘designs’ a host of unique dishes. His Chef background includes such restaurants as Morristown’s former South Street Trattoria, Margot’s Nue’clectic Cuisine, & even a stint with Marriott Corp. as well as several Italian restaurants in Chicago. Putting his heart and soul into every recipe he creates, the plate becomes his palette.

Nicole’s 10 entry is Chef Masey’s Lobster Mac & Cheese.

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