Page 162 ⋆ Jersey Bites

Flying Fish Brewing to Debut Forever Unloved

New Jersey Craft Beer

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January 17, 2013

ALL PROCEEDS GOING TO NJ VICTIMS OF SUPERSTORM SANDY

In early February, New Jersey’s largest craft brewery, Flying Fish Brewing Company (900 Kennedy Boulevard, 856-504-3442), will debut Forever Unloved (F. U.) Sandy, a hybrid wheat-pale ale, with 100% of proceeds going to New Jersey victims of 2012’s Superstorm Sandy. Founder Gene Muller and many Flying Fish employees are proud NJ residents, and they hope that by brewing and selling this special beer, they can help to support the renaissance of the iconic but heavily storm-damaged Jersey shore.

“At Flying Fish, we proudly hail from the great state of New Jersey, so when tragedy struck, we knew immediately that we wanted to do something to help,” says Muller. “Every single aspect of this beer, from the man-hours spent brewing it to the hops used to season it to the kegs that will contain it, has been donated so every cent brought in goes to Superstorm Sandy victims.”

The F.U. Sandy brew will produce approximately100 kegs of beer, sales of which will generate $50,000 directly towards a charity. The recipient of the F. U. Sandy funds will be a grassroots NJ-based charitable organization dedicated to Superstorm Sandy relief and chosen by Flying Fish fans via social media. To nominate a charity, visit the brewery on twitter @jerseyfreshale and on Facebook. The beer will be available beginning in February, exclusively on draught, throughout the New Jersey and Philadelphia region.

F. U. Sandy is brewed with a 50/50 blend of Two Row Pale Malt and American White Wheat. It is hopped with experimental hop ADHA 483, donated by the American Dwarf Hop Association, which has never been used in a beer before this one. Muller and Head BrewerCasey Hughes expect a beautiful, tropical nose of mangoes and guavas that will accentuate the beer’s soft mouthfeel and contribute to a truly one-of-a-kind ale – much like their beloved Jersey shore.

Flying Fish was the world’s first ‘virtual’ microbrewery, establishing an Internet presence as early as 1995. That presence helped to generate press interest and woo investors to the fledgling brewery, which would not open for business until late 1996. Flying Fish primarily distributes in Delaware, Eastern Pennsylvania, Maryland, New Jersey and Washington D.C. The also have limited distribution in Arizona, California, Florida, Georgia, Nevada, North Carolina, South Carolina and Virginia.

In 2012, Flying Fish moved into a new facility in Somerdale, making it the largest brewery built in the state since prohibition. The move will allow Flying Fish to quadruple production. The facility boasts many sustainability features to brew beer in the most environmentally friendly way possible. Flying Fish produces a range of beers year-round as well as some seasonal specialties. They also produce the Exit Series, a special selection of beers highlighting the state through the various turnpike exits.

For more information about F. U. Sandy or any of Flying Fish’s beers, please visit them online at www.flyingfish.com or call (856) 504-3442.

Helping a Helper: Local Restaurateur Needs Your Help

Deborah Smith, Executive Editor

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January 16, 2013

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Helping a Helper: Local Restaurateur Needs Your Help

“As Buddha says your cup must be full in order for it to runneth over.”

Hurricane Sandy affected a lot of our fellow Jersey Biters. Many families are still not in their homes, waiting for reconstruction to finish or in some cases, to begin. An area that’s just starting to receive attention is the number of businesses that have been closed since the Hurricane and still haven’t scheduled a definitive opening date. One of those restaurants is a personal favorite of mine, Langosta Lounge in Asbury Park. Marilyn Schlossbach, owner of Langosta Lounge and Pop’s Garage in Asbury Park, manager of Dauphin Grille also in Asbury Park, as well as Labrador Lounge in Normandy Beach, knows first hand how Hurricane Sandy impacted the local communities and she’s asking for help.

After evacuating her home with her two 4-month-old twins to move in with her in-laws, whom she stayed with for 3½ weeks, she finally visited Langosta to see the damage for herself.

“The first day I headed back to Langosta Lounge someone said to me ‘How does it feel to help yourself instead of others now?’” she recalls. On the verge of tears she thought that comment wasn’t a reach. For the past few months, she describes what she’s going through as experiencing “a death loss.“ The damage done to the restaurant will take hundreds of thousands of dollars to repair. After three months, Marilyn has still been unable to open two of her venues (Langosta Lounge and Labrador Lounge). Langosta Lounge hasn’t even begun demoing due to lack of funds and Labrador Lounge remains closed due to the curfew and lack of residents. Without the cash flow, there’s little Marilyn and her team can do.

In order to open successfully in the near future, she needs to keep her credit intact with her vendors, who have also been affected. The closing of the restaurants have not just hurt Marilyn, but also her employees. The restaurants together have 75 employees and many vendors, all with families. “My fish vendor lives in the Highlands and his whole family has been affected. It’s a chain reaction.”

“We’re working class people. I never expected to make more than what I needed and to pay for a few vacations. We’re restaurant operators. I can’t get unemployment because I’m a corporate officer.” She now understands that in the future she will need that safety net that she had lived without, but to get back to that point, she needs help. That’s where Go Fund Me came into the picture.

Asking Others for Help

“It’s weird to ask people for money, but we just need some capital to continue. We’re giving back with gift certificates,” she says with a smile. “I would never put the full amount I need,” so she came up with $25,000 that will help her start. (A recent Asbury Park UEZ loan allowed her to lower the goal to $20,000.) As of January 15^th, only 20 days later, 65 people have raised $7,315 in hopes of helping Marilyn get the restaurants back on their feet. To contribute be sure to visit Langosta’s Hurricane Sandy Go Fund Me site.

“If everyone on my 6,000 person list donated $5 it would help a lot.” The fund will help the businesses build momentum and hopefully continue to move forward to grand reopening in the spring.

A Brighter Future

Marilyn is a fixture in the local community, volunteering with organizations including Waves for Water and Food for Thought By the Sea. Not only does she own the restaurants that we love to frequent, but she also hosts community dinners for Thanksgiving and Christmas (even though Langosta Lounge was closed this year for both holidays, Marilyn along with the “cooperative” efforts of Dauphin Grille’s owners, were able to still hold the dinners for those who didn’t have a hot meal for the holidays).

It’s hard to see someone who does so much be so down. Sitting in front of her computer where she continues to file appeals to FEMA and her insurance companies, I can feel the frustration that she’s experiencing. However, she is positive that they will push through. Her goal is to open the restaurant sooner rather than later, put people back to work, and make the business better than ever before. “We gained the ability to start fresh, a chance to do everything better.”

“I hope to have a community dinner for everyone who donates at Langosta Lounge and a coming home party for Labrador Lounge. If we can learn anything, it’s to move forward, be positive, and be a part of your community.” The community has been stepping up for Marilyn. From receiving a hand written note and a $5 check from a woman she knows can hardly afford to give to a man who donated $50 and told Marilyn to give the gift certificates to another. Comments from donors range from “We miss you!” to “Your passion for helping others has inspired so many people.”

“I can’t express how touching all of your support is… As soon as our cup refills we will be there to help anyone who needs us,” Marilyn states on the site.

If you can help Marilyn, a woman that has helped so many, the ripple effects will travel through the community. Not only will your donation get Marilyn back up and running, but you’ll even get a hug and a gift certificate to Dauphin Grille. Who can say no to that?! Langosta’s Hurricane Sandy Go Fund Me Site

Melissa Beveridge was raised in Monmouth County, and has been hunting, gathering, and tasting different shore foods for as long as she could eat, while creating unique dishes in her home. She earned her Bachelors in Political Science and Masters in Public Policy at Monmouth University where she wrote her thesis on childhood obesity. She is an ESL professor, designer, cook, and editorial writer for the Greenwich Village Gazette (nycny.com). Traveling to various locales, Melissa has a taste for spicy foods and a flare for finding those hidden gems.

Heavenly Health Cafe in Somers Point

Jennifer Miller

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January 15, 2013

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I was doing my regular weekly shopping trek to the Somers Point ShopRite and missed the light to make the left into to the shopping center parking lot. I had to go to the next traffic light and after I cursed under my breath, it turned out to be a good thing. Low and behold a new restaurant had opened in place of Chubby’s. Was it a sign, a lucky coincidence or kismet?! Who knows, but in it’s place was Heavenly Health Cafe. Talk about opposites! Hopefully it is a sign of better things to come in regard to better food choices. The name certainly was promising. Inside was a warm dining room with a gleaming open air stainless steel cook area. When I first arrived we were the only two in the place, ( I dragged my husband along to carry all the bags, I mean to help) but it quickly filled with people. The young waitress was friendly and helpful. We were told all the soup was made fresh and from scratch and the fruit, veggies and meats were organic as much as possible. Their breads are locally sourced. We both ordered the Vegetable Soup which came hot and full of veggies in a flavorful tomato broth with spaghetti squash “Noodles”. Neither of us missed the pasta noodles and the next time I make my own vegetable soup I am going to steal that idea!

My husband Richard chose the Whole Grain Grilled Pannini with house baked hand carved turkey, brie, cranberry chutney, and honey mustard, a delicious sounding combo, and I decided to stick with a salad.

I love Roasted Beets so it was a no brainer for me, they had a Roasted Beet, Arugula, Pears, Goat Cheese with Sliced Almonds topped with a House Made Wine Vinagarette. It was yummy with just the right blend of bitter and sweet and creamy goat’s cheese to round it out. And oh so good for you too. And my husband devoured his pannini saying it was moist and juicey and the combo of brie and cranberry chutney made him think of Thanksgiving all rolled into one sandwich. So that is a good thing because Thanksgiving is one of my husband’s favorite holidays. Ask about juicing! They will make design one for you. The sisters plan on building a juice bar soon.

Owners and sisters Marie Peterson and Joan Branella told us that all the soups, dressings, chutneys and sauces are created with loving hands in the restaurant. Also the turkey and chicken is roasted fresh here. No red meat is served. Peterson is a health care professional employed as a medical assistant, so she wanted to make food that not only tasted delicious, but was healthier fare as well. A much needed and welcome addition to our south shore area. Their father was a pharmacist in Atlantic City’s Italian, Ducktown section for many years and they grew-up on Georgia Avenue. All food was homemade at home as well!

I will be back for sure! This a gem for all who want to eat healthfully as well as deliciously. Remember your body is a temple so be mindful of what you put into it. Heavenly Health Cafe is currently open six days a week from 8AMto 4PM serving breakfast and lunch. Catering and parties are available for up to 50. Plans for dinner are in the works! Please hurry!

Heavenly Health Cafe
581 Ocean Heights Avenue/Bethel Road
Somers Point. 609-601-1700.

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.

Meatless Monday – Magnificent Marinara Sauce

Recipes

MStavrou

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January 14, 2013

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Meatless Monday – Magnificent Marinara Sauce

As a former vegetarian I love the idea of Meatless Monday and try to incorporate a few meatless dinners into our rotation every week. Before I gave birth to my daughter in September I made sure I had a batch of this marinara sauce in the freezer. Time is at a premium now, and it’s hard to beat the ease of defrosting this sauce and throwing it over some pasta. I guarantee you won’t miss the meat with this recipe.

Marinara Magnifica (from Cooking Light)

1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1 tablespoon sugar
1/2 cup dry red wine
1 tablespoon extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste

Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

Makes 9 cups of sauce.

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.

2012: The Beer in Review

New Jersey Craft Beer

Peter Culos

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January 13, 2013

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What’s your favorite beer of 2012? To be honest, I have no idea how to answer that question definitively. Sometimes the perfect moment and the right beer collide to create a memory. I’ve heard that theme echoed by brewers more times than I can count. Ironically, they often focus on what’s around the glass and not just what’s in it. The story is important for them. Foodies know that presentation, atmosphere and circumstance can enhance (or detract) what’s on the plate. So too for beer geeks.

Here is my favorite beer moment of 2012.

We knew it was going to be bad, there was no question about that. Still, there was no way to understand how cruel Sandy would be as she bore down on the Jersey Shore. We vacated our little hamlet of Point Pleasant Beach for Deb’s mom’s house in Red Bank on a bluff over looking the Navesink River on the west side of town. Although our house was fine in the end, it was a good thing we left. Two flooded out families took refuge there while we were gone.

I’ll never forget looking out of the picture window, across the Navesink toward Middletown where the lights were still on. As the wind shifted and the storm swung around with it’s full force, the sky went a blue-green neon. Substations started to blow in orange flashes punctuated by showers of sparks. Suddenly, as if in a movie, all the lights in that landscape went out at once. The hills across the river were just flat black cutouts against that eerie colored sky. The wind howled. I knew it would be a long, long time before life got back to anything close to normal. However, we would at least get a glimpse of normal the following day.

Deb noticed it first. “There are cars in the parking lot of that strip mall. Something must be open.” She was right. Although the lights were still out, Crates Liquors was open for business. I got in the long line outside (very depression era bread line looking) and waited my turn. The store was too dark to let people in so an employee – somewhere in the darkness – collected your order and brought it to the door where you paid in cash. When the disembodied voice called out to me I asked, “What kind of beer do you have?” “A lot.“ was the exasperated answer. I could hear the groans of those in line behind me. They would lynch me if I took too long. I would survive a hurricane only to meet my sorry end being too picky about my beer. My chest tightened as I felt hot breath on my neck.

What do I want? Abbey Dubbel, Porter, Stout, Imperial something…..“IPA?” I croaked. “How about Stone?” said the ghost voice hopefully. I could feel the daggers poised at my back as the crowd waited for my reply. If ever there was a time to try something new, exotic or extreme it would certainly be the day after surviving a super storm, right? What gem of amber was hidden in those shadowy aisles? I so wanted to know! But the crowd closed in and time was short. Clearly, no more questions would be tolerated. “Perfect!” I shouted as cheerfully as I could and the crowd relaxed. A pasty white face emerged from the gloom and delivered my order. Cash exchanged hands and we were gone.

I’ve had Stone IPA a million times and so have you. It’s nearly ubiquitous. I know some people would think this to be a more memorable story if the voice had miraculously said, “Heady Topper” or “Pliny the Elder” . There are some who are down right disappointed that my most memorable beer of 2012 was a Stone IPA.

They weren’t there when I poured the first one.

Deb’s brother lives two doors down and had fired up his generator. He was having a gathering of friends and family. We walked in to the blue glow of the TV, the yellow light of incandescent bulbs and the whirring hum of the generator. Our delight was short lived. The generator gave up the ghost within 5 minutes of our arrival. Darkness again. Matches flared and we were soon bathed in quiet, golden candle light. Suddenly the place took on the feel of a tavern of yore.

That was when I opened the first bottle of my precious six pack. I stood close to a candle as I poured lest I spill a drop. That first familiar sip was like an old friend. It was a bit of normal in one of the most surreal weeks I’ve ever had. For a couple of hours, everything was going to be ok.

In 2013 I’ll pursue the extreme, rare and exotic around the world of craft beer. That’s part of the fun. But every once in awhile, I’ll make sure to revisit some old favorites too.

There’s an art to finding the extraordinary in the ordinary.

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.

Food Tank: A “Go To Source” for Food Solutions

Food News

Deborah Smith, Executive Editor

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January 11, 2013

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Sustainability has been a buzzword in among “foodies” for awhile now. We visit the farmer’s market in order to “eat local” and concerned with what we’re feeding our families and ourselves. However, the bigger issues of childhood obesity, hunger, and agriculture daunt us and as consumers, we’re not sure how to help the system. That’s where founders, Danielle Nierenberg and Ellen Gustafson, of the just launched Food Tank: The Food Think Tank hope to help.

Food Tank aims to be the connection between the players in the food industry, from consumers, to policy makers, and farmers, not just in the United States, but also throughout the world, by creating a network of information that is available for everyone. Their website aims to “bridge the domestic and global food issues by highlighting how hunger, obesity, climate change, and unemployment, and other problems stem can be solved by more research and investment in agriculture.”

Co-founder Danielle Nierenberg envisions Food Tank to be a “go to source” for people from all walks of life who have an interest in various parts of the agriculture system whether it is how Europe is managing sustainable farms, how obesity is affecting sub-Saharan Africa, or what schools in the U.S. have been implementing as healthy food initiatives. All of these issues are connected and to have the latest research in one place will help researchers, consumers, and policymakers begin to fix the current food system, which both Nierenberg and Gustafson believe is broken.

Being a Part of the Solution – One Step at a Time

In such a large and complicated system, the question becomes what can one person do? Food Tank offers an answer: “As much as we need THINKING on global food system issues, we also need Doing.”

So what is Nierenberg’s suggestion on just what New Jersey consumers can be Doing to begin making the system better? “The key thing is to look into your community, see what is missing, and fill that void. Be a part of the solution.” Whether it’s helping your local grocery store donate their leftover produce to the local food bank or soup kitchen, asking your local farmer at the farmer’s market to help local families who may not be eating the fruits and vegetables they should be, or planting a garden at your child’s school, Nierenberg believes it’s all a part of the solution to the bigger problem.

We can start right at home by eating lower on the food chain which will not only benefit our own health but also the world. “Good food, the healthiest food, has the lowest environmental impact on the world.” Who said little changes can’t make a world of a difference!

Eating healthy may seem easy to those who have the means to purchase the needed ingredients, however Nierenberg wants consumers to realize the divide in the market. “There’s a resurgence of farmer’s markets, mostly in the elite, white neighborhoods, and it hasn’t spread to the rest of us. Everyone deserves to eat healthy.” It is important for people to reconnect with their food, no matter what their financial status may be.

Nierenberg also believes in getting back to our roots and understanding just how important communality is when we sit down to eat (we discussed how a lot of people eat by themselves from a box, out of the microwave, in front of the television instead of with their families.) “We’ve forgotten how to cook. We need to reestablish our culinary traditions.” By reestablishing our food traditions we will begin to connect once again because “food is really the thing that connects all of us together.”

Food Tank will also be a part of the solution along with consumers. Their website will highlight real world examples of how people and organizations throughout the world are developing innovative solutions so that others can follow suit in their own communities. So if you’re still not sure of what you can do to help, be sure to visit their website to get some ideas.

To learn more about Food Tank: The Food Think Tank, visit their website at http://foodtank.org.

Melissa Beveridge was raised in Monmouth County, and has been hunting, gathering, and tasting different shore foods for as long as she could eat, while creating unique dishes in her home. She earned her Bachelors in Political Science and Masters in Public Policy at Monmouth University where she wrote her thesis on childhood obesity. She is an ESL professor, designer, cook, and editorial writer for the Greenwich Village Gazette (nycny.com). Traveling to various locales, Melissa has a taste for spicy foods and a flare for finding those hidden gems.

Foodie Things to Do this Weekend and Beyond

Events

Deborah Smith, Executive Editor

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January 10, 2013

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Foodie Things to Do this Weekend and Beyond

Click here for information on how to get your event listed and promoted.

Culinary Classes: Cape May Court House: The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts alike the opportunity to learn how to prepare a variety of tasty meals in classes running from January to May. Classes will be held at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike and at the Cape May County Campus, 341 Court House-South Dennis Road, in Cape May Court House. All classes take place 6-9 p.m. For fees and to register, call (609) 343-4829, or visit www.atlantic.edu/conted.

January 11th: West Windsor: West Windsor Farmer’s Market End of Season Wine & Cheese. Get together and toast the New Year with friends and vendors from the Market at a Wine and Cheese party. View the pilot of Fresh a new series starring some of our farms from the market. To purchase tickets: https://m.bpt.me/addtocart.html

January 12th: Titusville: Dutch Foodways in the Colonies 10 a.m. to 4 p.m. Fee: Please call for fee; reservations necessary Washington Crossing State Park, Johnson Ferry House Sponsor: The Open Hearth Cook Mercy Ingraham, Instructor (215) 757-4397

January 13th: Iselin: “Sit Down” with Vincent Pastore & Friends Casa Giuseppe, 487 Route 27, Iselin,NJ 08830. Ticket price is $100. Includes a Meet & Greet with Vincent Pastore from the Sopranos, a tradional Italian 5 Course dinner, music by Tony “Boccigalupe” Amato and friends. Proceeds to benefit the Light of Day Foundation. Click for more information and tickets.

January 13th: Cherry Hill: Local “Food for Thought” Fare

Learn how to think and buy locally at this interactive program with our partners, the Master Gardeners of Camden County:

Meet representatives from local Community Supported Agriculture (CSA) farms
Get up close and personal with worm composting
Learn how to grow veggies in raised bed and container gardens
Master Gardeners on hand to answer all your “growing” questions
Presented by the Sustainable Cherry Hill Garden Task Force and Master Gardeners of Camden County. Registration required: Click Here

January 20th: Hoboken: Stuff your face and the ballot boxes at the First Annual Hoboken Mutzfest Hoboken is a town known not only for baseball and Frank Sinatra but also for its world-famous mozzarella. On Jan. 20 we’ll bring the best that the town has to offer at the First Annual Mutzfest in which you can sample and vote for your favorite. The event promises to be fun-filled with friendly competition in order to earn sought-after bragging rights to be named the city’s best. Competing for the top honors are Biancamano, Fran’s Deli, Lisa’s Deli, Losurdo Brothers Bakery and Vito’s Deli. While all of the city’s top deli’s known for the fresh-made mozzarella were invited to participate, some are unable to attend because of other obligations. The Mutzfest, which runs from 2 pm – 6 pm at the Elk’s Club, will also feature a mozzarella-making demonstration, live entertainment and DJing by Angelo Cerrone, desserts, beer, wine and prizes. The cost to enter is $10 per person and is free for kids 10 and under. Proceeds from the event will benefit the Hoboken Family Alliance philanthropic efforts including a portion of proceeds for the Rebuild Hoboken fund and programs for children with special needs. Buy your tickets today. Tickets are on sale now at participating deli’s or at www.mutzfest.com.

January 22nd: Asbury Park: Mr. Green Tea Presents a Night Out to Restore the Shore. $100 Tickets include full access to this exclusive event. Full course family style meal, drinks, live music and silent auction with items that range from bottles of wine to lavish vacations. Hurry only a few tickets are still available. Go to MrGreenTeaIcecream.com/RTS

Januray 27th: Holmdel: Dearborn Market Hosts a Chili Cook-off to benefit Bridges Outreach Dearborn Market will host a Chili Cook-off Challenge, Sunday January 27th, 2013 from 12:00pm – 3:00pm. All proceeds from the event will go to the Bridges Outreach Program. Participants can enter their favorite chili recipe online or in-store and then will bring samples of their cooked dish to Dearborn on Sunday, Jan. 27th to be judged by D.J. Luccarelli, Vice President of Dearborn Market, Kathy Logan, from Bridges, as well as a local restaurateur. Everyone is invited to sample all the chili’s to vote for Customer Choice Award too. Winner of the Chili Challenge will receive a $100 Dearborn Market gift card, an official trophy, and their winning recipe will be featured in Dearborn’s February Almanac. The winning chili will even be offered as a limited time deli special that will be available to purchase throughout the month of February.There is a $10 entry fee that will be donated directly to the Bridges Program. Dearborn will also be providing participants with a $10 Dearborn Market gift card to be used in purchasing ingredients for their recipe. The event will take place in the state-of-the-art 11,000 square foot greenhouse, and it is likely to be a delicious afternoon for an incredible worthy cause. For more information, please visit Dearborn’s website – www.dearbornmarket.com.

January 27th: 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 D&R Greenway Land Trust. 609-924-4646

Januray 31st: Westwood: Westwood’s Fourth Annual “Green Screen” — a week-long festival of fascinating and informative environmental films — will kick off on Thursday, January 31, 2013 and run through February 6, 2013 at the Westwood Cinema, 182 Center Avenue, Westwood, NJ and at the Westwood Public Library, 49 Park Avenue, Westwood, NJ. This environmental film series, which has a couple great foodie flicks, one of which is free with a talk from Guy Jones, one of the Garden State’s most acclaimed farmers, will kick off at pre-festival reception on Thursday, January 31^st at 6:00 p.m. at Bibi’z Restaurant, 284 Center Avenue, Westwood, NJ where organic and sustainably produced hot and cold hors d’oeuvres and wines will be served. The pre-festival reception is tickets-only. The price of all six films plus the Pre-Film Reception at Bibi’z Restaurant is $35. All films are priced separately or are free. For a full schedule and pricing information, or to purchase tickets, go to: www.westwood.bccls.org and click on Green Screen..

February 1st: Wayne: The William Paterson University Performing Arts Center Distinguised Lecturer Series will be hosting French Chef Jacques Pepin 7:30 PM. Admission is $25. For tickets call 973-720-2371

February 6th: Point Pleasant Beach is “Open for Business Benefit” to be held at Europa south, 521 Arnold Ave. 6-11pm $15 admission, includes a full buffet, live entertainment and prizes. Come help us spread the word that Point Pleasant Beach and our members in the surrounding areas are open for business. For information or if you would like to donate a prize for this evening contact the chamber office at 732-899-2424.

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: 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 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.

Maritime Parc in Jersey City

Terry Krongold

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January 8, 2013

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This restaurant had me at “hello.” Located at Liberty Landing Marina at Liberty State Park, with the NYC skyline and the Statue of Liberty for neighbors, that alone would serve as enough of a draw for me. But the lights from across the river are not the only things shining here. Thanks to Executive Chef/Owner, Chris Siversen, the food shines brightly, too.

At a media dinner recently, Chef Siversen showcased the culinary talents on display here. We began with a thick, velvety Smoked Potato Soup studded with Oysters and Caviar served with a Ulacia Txakolina 2011 white. This course was followed by Grilled Line Caught Swordfish, Grapefruit Beurre Blanc, White Bean-Carrot Ragout. The perfectly cooked fish accented with the delicious citrus sauce and a side of fried chickpeas was incredible! The wine, Abbazia di Novacella Nerner 2011, a white with deep fruit essence really brought this dish home.

The next course was a little unusual, but worked so well. Local Sea Scallops, Braised Short Ribs, Sauce Gribiche was absolutely luscious. The pairing of fish and beef in one dish was one I would not have ventured to chance, but in Chef Siversen’s hands it was magic. This was paired with a Domaine Sigalas Santorini 2011.

The fourth course was Foie Gras, Spiced Cantaloupe, Lavender Honey Gastric, Brioche Toast…I am not a huge foie gras lover, both from a moral standpoint and taste wise, but the accompaniments were fabulous! This was served with a very dry 2010 Gini Soave Classico.

And the food continues…an absolutely mouth-watering Sake and Soy Braised Pork Belly “Kung Bao” Style with Peanuts, Butternut Squash, and Honey. The best dish of the night! Served with a Mount Jefferson Cuvee Cristom Pinot Noir 2010.

And ending the entrée portion of the meal, a Ginger Glazed Duck Breast with Parsnip Spaetzle, Hen of the Woods, Fig Jam. The spaetzle, IMHO a terribly underused item, was to die for. A delicious 2010 Morgan Pinot Noir Twelve Clones accompanied this.

Elizabeth Katz, Maritime Parc’s Pastry Chef, did herself proud with the dessert tasting. Course one included a Lime Meringue, Mango Sorbet, Coconut Lemongrass Coulis, and Macadamia Brittle; Pumpkin Cheesecake with Gingerbread Bottom, Butter Pecan Ice Cream, and Roasted Pear and Pumpkin; and finally Apple Brown Butter Cake with Warm Baked Cinnamon Apples, Caramel Ginger Ice Cream, and Candied Cranberries (the big winner in my book!). These were served with a fruity and savory Vidal Ice-wine (NJ).

Did you notice that the previous paragraph stated, “course one?” That’s right, there were two dessert courses (not a bad thing). This was definitely the chocolate lovers course. S’mores Sundae with Toasted Marshmallow, and Coffee Chip Ice Cream; 16 Layer Bittersweet Chocolate Cake, Fudge, and Pistachio Crunch Ice Cream, washed down with a Heitz Ink Port from Napa. You couldn’t go wrong with any of these choices.

Besides a wonderful setting indoors for dinner, or a drink at the outdoor bar and patio in the warm weather, Maritime Parc has 18,000 SF of lovely event space with wraparound terraces showcasing those fabulous views (do I hear wedding planners swooning over this location?).

And Chef Siversen is planning something special to kick off 2013. On Thursday, January 17, Chef will be pulling out all the stops to highlight two of his favorite culinary components: a bird+beer dinner! This first of its kind, 5 course meal is devoted to birds, featuring local chickens, quail, duck, and other fowl, paired with beer and wine. The cost is $135 all-inclusive and starts at 7pm. Sounds like a great way to get the New Year started! Call 201-413-0050 for more information.

And just to whet your whistle, try Maritime Parc’s signature cocktail, Perseverance. It’s just the thing to get you through these long, dark, cold winter nights.

Perseverance

1 oz. Diplomatico Rum (dark Rum)

2 oz. Sauvignon Blanc

¾ oz. Cinnamon Agave

½ oz. St. Germain

½ oz. Lemon Juice

½ oz. Pinot Noir Float

Fill a cocktail shaker with ice, add rum, Sauvignon Blanc, lemon juice, cinnamon agave and St. Germain. Shake vigorously and strain in a large wine glass with ice already in it. With a spoon over the wine glass, pour the float of pinot noir over the spoon into the glass. Serve.

Maritime Parc is the answer to what’s been lacking at the Liberty Landing waterfront for quite some time. They always had the views, but now they’ve got the caliber of food and drink to match. Get there!

Maritime Parc

84 Audrey Zapp Drive

Jersey City, NJ 07305

201-413-0050

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

Meatless Monday: Hearty Vegetarian Lentil Soup

Veronique @ Food & Wine Chickie

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January 7, 2013

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Meatless Monday: Hearty Vegetarian Lentil Soup

This soup is hearty, rich and perfect on a chilly winter day.

Ingredients:

3 Tbsp. vegetable oil
1 cup diced celery
1 large onion, chopped
2 garlic cloves, minced
1 cup diced carrots
1/2 tsp. each, dried thyme, salt and pepper
32 ounces vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can stewed tomatoes

Directions:

Heat oil in a large, heavy bottom saucepan over medium–high heat. Add the celery, onion, garlic and carrots. Add seasonings. Cook until the mixture has softened and is light golden, around 10-15 minutes.
Add the broth, lentils and tomatoes to the vegetable mixture and bring to a boil. Lower the heat to medium–low and simmer the soup, covered, for about 45 minutes or until lentils have softened.
Reserve 1 cup of the soup mixture, then working in 2 batches, add the rest of the soup to a blender and puree until smooth, about 30 seconds (could also use an immersion blender). ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening. Return the pureed soup to the saucepan, add the reserved un-pureed soup and gently heat for 2 minutes.
Serve with crusty bread.

Serves 8 as a starter or 6 as a main course.

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.

Enter The 7th Annual Man-O-Manischewitz Cook-Off

Events

Deborah Smith, Executive Editor

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January 4, 2013

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From now until February 4, 2013, enter the 7^th Annual Man-O-Manischewitz Cook-Off for a chance to win the $25,000 Grand Prize, which includes Maytag® appliances, cash, an expense paid trip and a beautiful crystal trophy! This year, the contest will be held at the Manischewitz® Manufacturing Plant and Headquarters in Newark, NJ, giving contestants and guests a peek inside their state-of the-art production facilities. The Cook-Off encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite, or one that has been shared for generations.

The entry deadline is Monday, February 4, 2013. To enter, log onto www.manischewitz.com, and click on the Cook-Off Banner to submit your recipe. The recipe must adhere to Kosher guidelines, be prepared in under an hour, have no more than 9 ingredients which must include one of the Manischewitz® All-Natural broth flavors-new Turkey, Chicken, Reduced Sodium Chicken, Beef and Vegetable, plus one additional Manischewitz® product. Four finalists will be chosen by the judging panel and five semi-finalists will be posted on www.manischewitz.com from February 21^st through February 28^th, allowing consumers to vote online to select the fifth finalist. For complete contest details, go to www.manischewitz.com.

All five finalists will win an all-expense paid trip to compete live on March 21^st2013 at the Manischewitz® Manufacturing Plant and Headquarters in Newark, NJ in front of a live panel of judges consisting of food media and other culinary experts. The grand prize package includes Maytag® appliances, cash, expense paid trip and a beautiful crystal trophy.

“As the leader in the finest kosher foods, we are delighted to invite people to prepare family recipes using their favoriteManischewitz products, “said Paul Bensabat, Co-CEO of The Manischewitz Company. “ We are equally as thrilled to host the 7^th Annual Manischewitz Cook-Off at our own headquarters and production facilities for the first time, to offer our guests a sneak peak at where it all begins,” adds Alain Bankier, Co-CEO of The Manischewitz Company.

“Delivering dependability to our customers each and every day is something both The Manischewitz Company and Maytag have been committed to for more than a century,” said Monica Teague, Senior Manager PR and Brand Experience, Maytag. “With this common goal in mind, we are excited to bring the brands back together again this year for the Cook-off.”

Over the years, more than 10,000 people nationwide, of all ages and all walks of life, have entered the competition. Past winners include: Eric Silberman, from Lincolnwood, IL with his Mod Matzo Ball Soup; Stuart Davis, from Cherry Hill, NJ with his Chicken and Egg Donburi; Sarah Freedman-Izquierdo of Miami Beach, Florida with her Mandarin Dumpling Soup; Amy Siegel from Clifton, NJ with her Marvelous Mediterranean Falafel Sliders; Joy Devor of Rockaway, NY with her Fantastic Flounder Rolls and Candace McMenamin from Lexington, SC with her Sweet Potato Encrusted Chicken.

For over 120 years, The Manischewitz® Company has inspired great family recipes and ideas. Today, the Manischewitz® product line continues to innovate with new and improved products that maintain the highest quality of ingredients. The ever-expanding line of products range from traditional Jewish fare such as matzo, gefilte fish, potato pancake mix, matzo ball mix and macaroons, to all natural broths and gravies, as well as Gluten-Free products and products with a Mediterranean twist. Many products feature the “Manischewitz Health and Wellness Icon” which communicates the healthy attributes of the products such as being all-natural and an excellent source of fiber, low sodium, no MSG, sulfite-free, no artificial preservatives or ingredients and so much more!

Additionally, the cook-off raises awareness regarding Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor of JAHM, and works with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on www.jahm.us and will continue through the end of JAHM on May 31, 2013.

To get inspired to create an original recipe using any of the new Manischewitz broths, visit the recipe section ofwww.manischewitz.com.

How it works

U.S. residents 18 or older are invited to submit an original, easy-to-prepare entrée using any flavor of new Manischewitz Broth product. Recipes should have no more than a total of eight ingredients and be prepared and cooked in one hour or less. For official contest details log onto www.manischewitz.com, complete the official entry form and submit your recipe online or by mail. Entries must be received by February 4, 2013. Four finalists will be selected by a panel of judges and one finalist will be selected during the online people’s choice vote from February 14-28, 2013. Five contestants will compete live in New York City in front of a panel of live judges on March 21, 2013.

For more information, prize details, rules and regulations, log onto www.manischewitz.com.

Foodie Things to Do this Weekend and Beyond

Events

Deborah Smith, Executive Editor

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January 3, 2013

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Introducing our new Food & Booze Calendar of Events. Add events to your own calendar automatically, search by County or categories like “Restaurant Events” “Benefits” “Wine Tastings.” Click here for information on how to get your event listed and promoted.

January 11th: West Windsor: West Windsor Farmer’s Market End of Season Wine & Cheese. Get together and toast the New Year with friends and vendors from the Market at a Wine and Cheese party. View the pilot of Fresh a new series starring some of our farms from the market. To purchase tickets: https://m.bpt.me/addtocart.html

January 13th: Iselin: “Sit Down” with Vincent Pastore & Friends Casa Giuseppe, 487 Route 27, Iselin,NJ 08830. Ticket price is $100. Includes a Meet & Greet with Vincent Pastore from the Sopranos, a tradional Italian 5 Course dinner, music by Tony “Boccigalupe” Amato and friends. Proceeds to benefit the Light of Day Foundation. Click for more information and tickets.

January 13th: Cherry Hill: Local “Food for Thought” Fare

Learn how to think and buy locally at this interactive program with our partners, the Master Gardeners of Camden County:

Meet representatives from local Community Supported Agriculture (CSA) farms
Get up close and personal with worm composting
Learn how to grow veggies in raised bed and container gardens
Master Gardeners on hand to answer all your “growing” questions
Presented by the Sustainable Cherry Hill Garden Task Force and Master Gardeners of Camden County. Registration required: Click Here