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Foodie Things to Do This Weekend and Beyond

Deborah Smith, Executive Editor
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Foodie Things to Do This Weekend and Beyond

December 6th: Spring Lake Heights: Jersey Shore Restaurant Week’s  “Restore the Shore”  Benefit 6:30-9:00pm, at The Mill. Attendees will enjoy hors d’ouevres, wine and beer tastings and live music by the Billy Lawlor Band. Instead of the traditional Jersey Shore Restaurant Week Kick-Off Party, this year’s party will raise funds for RestoreTheShoreBenefit.Org, a 501c3 partnership with WANDAA, created by Jersey Shore natives to assist in relief and generate donations for families and businesses affected by Superstorm Sandy. Working directly with relief centers, RTS’ primary focus is to help pay for temporary housing for the more than 2,000 displaced families on the Jersey Shore. For more information on the charity, visit: http://www.facebook.com/restoretheshorebenefit/info. Donations of cleaning supplies, toiletries, baby products, gift cards and canned goods would be most appreciated.

December 8th: Atlantic City: An Evening With Paula Deen, Saturday,  at 6pm. Tropicana Casino & Resort in Atlantic City welcomes Paula Deen. This is your chance to witness first hand, some delicious southern home cooking demonstrations. For tickets and more information, click here.

and BEYOND…….

December 12: Asbury Park: Asbury Park Chamber of Commerce Holiday Party, The Springwood Center, 6:00 – 9:00 p.m. Holiday Pricing – All Inclusive $30 Buffet dinner featuring dishes from over 25 local restaurants. Dinner, Wine & Beer Included* For Fun & Bragging Rights: Vote for your favorite dish at the event. One restaurant will win 3 months of FREE web advertising and the prestigious ‘Golden Whisk’ Award. (are you a restaurant that wants to participate in the holiday party?) Click for details

December 13th: Randolph: Holiday Toy Drive & Cheer and Beer Night at Morris Tap and Grill. A night of fun while collecting toys for the St. Peter’s orphanage and families who have been displaced by Hurricane Sandy. What more could you ask for? Make sure you RSVP today! https://www.facebook.com/events/441095882620469/

– SOLD OUT – December 15th: Long Branch:   Beach Bash fundraiser event at the Ocean Place Resort and Spa in Long Branch, NJ.  14 of Red Bank’s restaurants and eateries will provide culinary samplings during what is expected to be an incredible evening in support of the Sea Bright community.  All proceeds from this event will benefit the residents and business owners of Sea Bright in their recovery and rebuilding efforts.

December 16th: Atlantic City: Chris Scarduzio’s Table 31 Restaurant, in a partnership with Caesars Entertainment Atlantic City Chefs and The Star Group, will host Savor for Sandy, a special event to raise money for Caesars Entertainment Atlantic City employees affected by Hurricane Sandy, on Sunday, December 16 from 6 p.m. – 11 p.m. All of the event’s proceeds go directly to the Wish Upon a Hero Foundation. Tickets for Savor for Sandy can be purchased by visiting http://savorforsandy.eventbrite.com, and prices begin at $100 for general admission. Additional sponsorship packages are available that include access to Table 31’s Patron VIP Lounge, hotel packages at Caesars Atlantic City and dining to Mia, also in Atlantic City.  Guests who attend Savor for Sandy will be treated to the flavorful styles of award-winning chef Chris Scarduzio while eating to support an urgent cause.

March 14: Atlantic City: The 30th 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 30th 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.

Ninja 3 in 1 Cooking System: Review & Giveaway

Deborah Smith, Executive Editor
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Ninja 3 in 1 Cooking System: Review & Giveaway

We have an exciting Giveaway just in time for the Holidays. Over the past month (when the power was on) I have been testing out the new Ninja 3 in 1 Cooking System. This multi-functioning kitchen gadget claims to provide Stove Top searing, Slow Cooking, Steam Roasting and Steam Baking, Oven Roasting and Oven Baking all in what looks like your typical crockpot. Cooking pot is dishwasher safe, the lid and roasting rack are not.

My Ninja came in very handy over Thanksgiving when my oven was busy entertaining the bird.  So far I’ve made sausage corn-bread stuffing, oven roasted loaded potatoes, soup and chili.  I love that you can brown your meat for Chili and then dump in the rest of the ingredients put it on slow cook and walk away. This used to take two pots to accomplish pre-Ninja.

One of the coolest features of the Ninja is the roasting rack which allows you to roast meat while cooking veggies at the bottom of the pan. I’ll be trying that tonight with a pork tenderloin and potatoes and carrots.  I am also excited to try the Steam Infused Baking function. One of the reasons I don’t bake much, is I don’t want to gorge on the end result (which I will). The makers of Ninja claim that not only does it cook 30% faster but the Steam Infused Baking function requires the use of up to half the fat in your favorite baked goods!  Hmmm, I like the idea of that.

Here’s a yummy recipe for Butternut Squash and Apple Soup. To read more about the Ninja Cooking System and get more recipes, check out their Facebook page.  But First Enter the Contest Below!!

Butternut Squash and Apple Soup

Ingredients 
2 tablespoons butter
1 package (20 ounces) fresh butternut squash, peeled, cubed (about 4 cups)
1 large onion, chopped
1 large Granny Smith apple, peeled, cored, chopped
¼ teaspoon pumpkin pie spice or ground cinnamon
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups chicken broth at room temperature
2 bay leaves
¼ cup half and half
Directions
1. Set to STOVETOP HIGH. Place butter in pot and melt. Add squash, onion and apple into pot. Cook uncovered 10 minutes or until squash is lightly browned. Stir in pumpkin pie spice, salt, and black pepper.
2. Add broth and bay leaves. Set to SLOW COOK HIGH for 1-2 hours. Cover and cook until squash is tender.
3. Remove and discard bay leaves. Make sure soup is cooled, and pour soup in batches to NINJA Kitchen System blender, making sure the jar is 2/3 full at a time. Puree soup mixture using a blender until smooth. Pour soup back in pot. Stir in half and half. Set to STOVETOP MED. Cook uncovered 5 minutes or until soup is hot.

The Ninja Cooking System retails for $159, but you get the chance to win one for Free!!!

To Enter Log in Using the box below and follow the instructions.

This Giveaway will end on December 15th at 11:59pm.

Disclosure: I received a free Ninja system to review for this post, no payment of any kind was received.

a Rafflecopter giveaway

Meatless Monday – Butternut Squash and Porcini Mushroom Lasagna

Veronique @ Food & Wine Chickie
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Meatless Monday – Butternut Squash and Porcini Mushroom Lasagna

Filling Ingredients:

  • 3-pound butternut squash, peeled, cut in half below the “neck”, seeds removed, cut into thin circles and half-moons using a mandoline or a sharp knife
  • ¼ cup olive oil
  • Salt and pepper
  • 1 Tbsp. butter
  • 1-pound package of fresh Porcini mushrooms, sliced (could use any wild mushrooms)
  • 1 pound whole-milk Ricotta cheese
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg
  • ¼ cup chopped fresh sage

Other Ingredients:

  • 2 Tbsp. butter, softened
  • ½ stick butter
  • 4 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 3 cups whole milk
  • Generous pinch of ground nutmeg
  • ½ tsp. each salt and pepper
  • 6-ounce package of fresh lasagna sheets (see refrigerated pasta section)
  • 2 cups grated Mozzarella cheese
  • 1 cup freshly-grated Parmesan cheese

Filling Directions:

  1. Preheat oven to 400°.
  2. Line two baking sheets with parchment paper or foil. Place squash slices in a single layer on the baking sheet and brush with olive oil. Sprinkle generously with salt and pepper and bake for 20 minutes. Allow to cool to room temperature.
  3. Melt butter in a large skillet over medium-high heat then sauté the mushrooms for about five minutes, stirring a few times. Allow to cool to room temperature.
  4. Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

  1. Preheat oven to 375°.
  2. Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
  3. In a large heavy saucepan, melt butter over medium heat. Add flour and stir for three minutes, until bubbly but not browned. Add the cream and whole milk and whisk to fully incorporate the flour mixture into the liquids. Add the nutmeg and salt and pepper. Cook the sauce until thickened, about 10 minutes, over low heat, whisking frequently.
  4. Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
  5. Place two fresh lasagna sheets over the sauce. If the pasta sheets are too long, run them up the sides of the dish for crunchy corners when the lasagna bakes.
  6. Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
  7. Place half of the butternut squash over the Ricotta.
  8. Arrange two more fresh lasagna sheets over the squash.
  9. Add two ladle-full of white sauce over the lasagna noodles.
  10. Sprinkle the sautéed mushrooms over the sauce.
  11. Top the mushrooms with two more fresh lasagna sheets.
  12. Place the last of the butternut squash over the lasagna sheets.
  13. Top the squash with the remaining Ricotta mixture.
  14. Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
  15. Coat a piece of foil large enough to cover the lasagna with cooking spray. Cover the lasagna with the foil for 45 minutes. Remove the foil, turn the oven to broil and cook the lasagna for an additional 7-10 minutes, until browned. Allow the lasagna to cool for 20 minutes before serving.

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.

Brio Tuscan Grille – New Face for Willowbrook Mall

Veronique @ Food & Wine Chickie
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Brio Tuscan Grille – New Face for Willowbrook Mall

Brio Tuscan Grille is the latest national chain restaurant to open at Willowbrook Mall, a shopping complex already saturated with restaurants in Wayne, NJ.

With its Tuscan-like soothing tan, cream and gold color palette, Brio has a more upscale feel and its food is of better quality than other Italian chain restaurants in the area. The open kitchen concept is a good one as it provides an interesting eating environment with a large team of cooks and chefs busily preparing dishes.

Bruschetta Sampler

Upon arriving, our pleasant server brought warm bread, butter and flatbread to the table – nice touch. To say the menu is extensive would be a complete understatement. The menu is comprised of Primi, Bruschetta, Insalata, Pasta, Griglia, Specialita and Bistecca.

Primi range from Calamari Fritto Misto ($10.95), a large portion of fried calamari, Lobster Bisque ($5.95), a soup with good flavor but a bit thin on texture and Roasted Garlic, Spinach and Artichoke Dip ($10.95), the popular dish served with Parmesan crisps.

There are also several bruschetta and flatbread starters to select from. To get a good sampling of the various bruschetta, my party opted for Brio’s Bruschetta Quattro ($14.75), a selection of Brio’s four popular bruschetta – Roasted Red Pepper, Antipasti, Sliced Steak and a daily version cleverly-served on a wooden plank. The sliced steak offering is topped with sharp Gorgonzola cheese and peppery arugula – our favorite. The antipasti bruschetta is topped with fresh Mozzarella and thinly julienned pepperoni. The roasted pepper version was our least favorite with an overly sweet taste. We did not sample the flatbreads, but there is a BBQ Chicken Flatbread with smoked Gouda cheese that sounds interesting.

The dinner menu gives the extensive menu at a popular cheesecake restaurant a run for its money in terms of size. We ordered the Sausage Peperonata Pomodoro ($12.95) and the Campanelle Carbonara ($17.65) pastas. The sausage pasta features spaghetti tossed with fennel sausage, peppers, tomatoes, garlic and Parmesan. The portion is considerable and the sausage has nice flavor but the sauce is a bit off with an after-taste I can only describe as “metallic”. The Carbonara is served with grilled chicken, crisp bacon, Parmesan cheese and spinach. The spinach was described as being ‘sautéed’ but on my dish, it was raw which I actually enjoyed in contrast to the creamy sauce.

Desserts are presented table-side by the wait staff and will tempt even diners who over-indulged on the starters and entrées. Desserts are offered as Chef’s Favorites, full-size portions, and Dolchinos, petite versions of the Chef’s Favorites. Dolchinos can be ordered in one flavor ($2.99) or as a sampler of five flavors ($11.95). Do not miss the Milk Chocolate Caramel Cake, a rich chocolate cake topped with chocolate ganache, caramel and chocolate frosting – absolutely decadent. Other flavors are Tiramisu and cheesecake.

Desserts & Dolchinos

The wine list features affordable options, over 30 wines by the glass and wines from all over the world. The bar area is attractive and outdoor tables and over-stuffed chairs will be popular in warm months.

“Escape to Tuscany” is Brio’s motto. I am not convinced the menu is entirely “Tuscan”, but the food’s quality, the service and the décor are a significant improvement over what Willowbrook Mall shoppers are accustomed to. Stop in for a glass of wine and appetizers, coffee and Dolchinos or a complete meal after well-deserved retail therapy.

1400 Willowbrook Mall

Wayne, NJ 07470

973-256-0001

Monday – Thursday: 11:30AM – 10PM

Friday – Sunday: 11AM – 11PM

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.

Foodie Things to Do This Weekend & Beyond

Deborah Smith, Executive Editor
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Foodie Things to Do This Weekend & Beyond

RESCHEDULED JERSEY SHORE RESTAURANT WEEK STARTS FRIDAY Come Support Your Favorite Restaurants. If ever your favorite restaurants needed you…..it’s now. 49 of the original 65 restaurants who were participating in Restaurant Week are back and ready for a great week. http://jerseyshorerestaurantweek.com

Saturday, December 1st: Hesperides Organica is having a holiday open house 10-2pm. 150 Florence ave in Hawthorne. At least 8 local food businesses will be present, including Semisweet Desserts, Homespun Chili, Red Ribbon Pretzel Co, Kitten and the Bear, Silver Birch Kitchens, and Mo Green Juice. There will be samples and info as well as products for sale.

Saturday, December 1st. South Jersey Swappers Holiday Food Swap from 10 am to noon. Free registration at Eventbrite.

Saturday, December 1st: 8:30am Santa Breakfast – MOPS (Mothers of Preschoolers) annual fundraiser: Bring you own camera for photos with Santa. Kid craft and balloon and tattoo artists. Breakfast includes pancakes, sausage, coffee, juice, pastries, fruit and more! Tickets: $5 in advance, $7 at the door (family discount, 5+ $25) Holy Eucharist Parish Annex. 344 Kresson Rd. Cherry Hill, NJ 08034 (856)429-1330

Saturday, December 1st: 11:00am and 12:00pm Brunch with Santa at Camden Children’s Garden Two buffet brunch seatings. Reservations must be made in advance. Tickets: $10 per child; $12 per adult Brunch / Guests at the reduced rate of $4 per person for admission to Garden. Camden Children’s Garden 3 Riverside Drive, Camden, NJ 08103 (856)365-8733

Saturday, December 1st at 4:00pm Spaghetti Dinner With Santa at Camp Sun ‘N Fun This visit from Old St. Nick benefits The Arc Gloucester’s Camp Sun ‘N Fun, a day and residential camp for individuals with developmental disabilities. Along with the dinner there will be a small basket auction and crafts for kids. Tickets: $12 per participant Camp Sun ‘N Fun 1036 North Tuckahoe RoadWilliamstown, NJ 08094 856-629-4502

Sunday, December 2nd: The Jersey Relief Experiment, an amateur cook-off to benefit the Rebuild Hoboken Relief Fund. We are donating 100% of the ticket proceeds to this worthy charity.

The cook-off will take place Sunday, December 2, from noon to 3 p.m at Maxwell’s in Hoboken. We are looking for Jersey’s most daring home chefs to bring their best bite to share with a few hundred intimate friends. You, the audience, along with our esteemed judging panel, will decide the winners.

Wait, there’s more! The Food Experiments, with the help of our national sponsors, will be auctioning off a number of amazing kitchen items and fun food experiences (want to sit on the judging panel for the FX National Championships?!!) to raise even more money for the Rebuild Hoboken Relief Fund—so we’re asking for your help, twice. Browse the wonderful items located on our auction site and start bidding! Once again, 100% of the proceeds from the auction will go to charity.

*A special note to our local chefs, we encourage you to enter the Jersey Experiment. Unfortunately due to the storm many of the chef-testants for the original Jersey Experiment have had their kitchens flooded. We have spots opens for competitors.

December 5th: What’s love got to do with it?  Plenty, according to matchmaker and dating coach Julianne Cantarella, The Courtship Coach, who teams up with Chef Rama for a second workshop uniting lusting foodies.  On December 5th,WannaBee Chef will host its second Love at First Bite singles cooking class and mixer.  With a “Fall Soiree” theme celebrating seasonal foods, the class offers men and women over age 40 a wholesome, delicious and fascinating look at the connection between food and love.  Hands-on cooking instruction and plenty of eating.  $60 per person.  BYO.  Limited to the first 15 men and the first women who register. For more information and additional class schedule: For more information, visitwww.wannabeechef.com.

An Evening With Paula Deen, Saturday, December 8th at 6pm. Tropicana Casino & Resort in Atlantic City welcomes Paula Deen. This is your chance to witness first hand, some delicious southern home cooking demonstrations. For tickets and more information, click here.

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December 13th, Holiday Toy Drive & Cheer and Beer Night at Morris Tap and Grill. A night of fun while collecting toys for the St. Peter’s orphanage and families who have been displaced by Hurricane Sandy. What more could you ask for? Make sure you RSVP today! https://www.facebook.com/events/441095882620469/

 January

NEW DATE!! Michael’s Feat Annual Wine & Chef’s Tasting Tuesday, January 15th 6:00 pm till 9:00 pm Hosted at The Mill, Spring Lake Heights, NJ.Tickets for the event will still have the old date on them. They are valid tickets and will still be needed to gain entrance to the event.$40 per person in advance, $50 per person at the door (Minimum age 21) Visit www.michaelsfeat.org to purchase tickets.

“Tree to Jar” Jams Hand Made in New Jersey

Terry Krongold
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“Tree to Jar” Jams Hand Made in New Jersey

Looking for a delicious gift for your hard to please food-obsessed friends? How about preserves with unique flavors, made by hand with local produce, in beautiful packaging? Let me introduce you to Kitten and The Bear.

I met the founders of Kitten and The Bear, Sophie Kaftal and Bobby Zielinski, a few months ago after reading a blurb in the WSJ about their products. Since we live relatively close, we met for coffee and a sampling. Actually, once I tasted their jams, the coffee sat untouched. Sophie is a graduate of culinary school and Bobby is a photographer. They met in Toronto but now reside in NJ. They have combined creative forces to develop a line of small batch preserves cooked in old-fashioned French confiture unlined copper pans (made by a family in France). The flavors they produce are nothing like your typical grape jelly. Their process and ingredients are very traditional and these products contain no commercial additives or pectin.

Their brand concept is that the flavors never reoccur. They only use ingredients that are available from their local suppliers or farmer’s markets. I asked how they develop their flavors and Sophie told me they use “flavor mapping,” similar to Chef Grant Achatz in Chicago. She keeps a scrap book and prowls ethnic markets for interesting spices and distillates. Just read some of the flavors and dream of ways you can use them:

  • Strawberry Eucalyptus
  • Donut Peach, Basil, and Lime Zest
  • Ruby Pluot Cinnamon, Apple, and Aperol
  • Cherry Wood Smoked Italian Plum
  • Yuzu and Red-skinned Plum
  • Spiced Tomato and Tawny Port
  • Concord Grape and Violet

How about the Smoked Italian Plum on a burger or with pork tenderloin? The Donut Peach would be heavenly mixed into Greek yogurt. If you’re more of the savory type, try the chunky Spiced Tomato (with a hint of cayenne, cloves, and cinnamon) on a thick slice of hearty toast.

As the seasons change, so do the flavors. The web site has the current availability, but I have a sneak peek for you at the next collection about to be released:

  • Green Apple & Eucalyptus Jelly
  • Quince & Evergreen Jam
  • Persimmon & Rooibos Chai Jam
  • Ground Cherry, Quince & Vanilla Marmalade
  • Concord Grape & Orange Blossom Jam
  • Hickory Smoked Pear, Hazelnut & Vanilla Bean Jam
  • Seckel Pear, Tobacco & Rye Jam
  • Winesap Apple, Pomegranate & Pimm’s Jelly
  • Quince & Fresh Anise Marmalade

Can you say “heavenly?”

Sophie and Bobby do everything themselves, from macerating the fruit and jarring it, to packaging, and finally to writing each note that goes into every box. Nothing is outsourced to maintain the quality.

As I view their web site, I see some flavors are already out of stock so don’t get left out (like me). If you’ve got palate discerning friends, order some of these preserves and give them something they won’t get anywhere else, truly unique combinations of fruit forward preserves. Your friends are sure to thank you, and if you’re lucky, maybe they’ll share!

Kitten and The Bear

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].

 

Holiday Gifts for the Beer Lover

Peter Culos
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Holiday Gifts for the Beer Lover

So, you have a beer lover on your gift list and you’re not exactly in the position to spring for a new kegorator or a high speed home brew system.  A six pack or a 750ml bottle of something nice would do the trick but you’re more creative than that, right?  Here’s a few beery ideas that will show everyone that you think outside the gift box  (and the six pack too!).

The first article I did for Jersey Bites was an interview with Gretchen Schmidhausler who was, at the time, the brew master at Basil T’s in Red Bank.  She’s since moved on to other endeavors.  Her new gig is Gretchenbrew.com where she offers consulting, tastings, beer education and publications.  The first publication is a 2013 New Jersey craft beer calendar entitled “Liberty, Prosperity and Craft Beer.”   It features some artistically framed photos (some Gretchen took herself) of a smattering of NJ’s brew pubs and micro breweries.  Gleaming tanks, sunlit hop plants and clever vignettes evoke memories of my jaunts around the state in search of good beer.  I’ll bet it does the same for your Jersey beer lover.  It’s available for $11.95 at her website and certain breweries and pubs around the state.

Back in the day used to take a beer with me when I hopped in the shower before a night on the town.  Here’s another way to take your beer to the shower: Beer soap.  Swag Brewery offers a number of beer related gift items, but none more interesting than soap made from beer.  Why not?  People have shampooed with beer.  According to them it has excellent exfoliating properties but won’t leave you smelling like a frat house bar room floor.  It comes in many different “flavors” from IPA, to Saison, to Oatmeal Stout.  At less than $6 it’s a great way to put a smile on a beer geek’s face every morning!

Now that you’ve showered and scrubbed down with beer soap, it’s time to head down to the kitchen and pop some bread into the toaster.  What do you put on your toast?  BeerJelly of course!  The Beercandy Company offers IPA and Stout jelly.  I have to admit that I haven’t tried either of them yet, but the Stout is very appealing to me.  With a hot cup of coffee it sounds down right perfect to me.  Need to bring a dessert to your beer buddy’s holiday party?  Beercandy has caramel, beer taffy and hop drops too.  They even offer insight on how best to enjoy their caramel: “First, enjoy letting the chocolate melt.  Then, the caramel will slowly take over your mouth with all the sweet creaminess of a very fine caramel and the subtle charms of a craft beer.  Wait while the flavors change again and again toward the bold finish you expect from a great brew.”  I’d say they take their candy seriously.

Finally, here’s a more practical idea: Glasses.  Every beer lover needs them because they are essential to enjoying your favorite brew to the fullest.  I have a large collection of logo shaker pint glasses myself.  Most of the states breweries and brew pubs offer them for sale along with other logo products like growlers and swag.  Beer lovers also like to pair the right beer with the correctly shaped glass.  The work horses of my glass collection are the Sam Adams Boston Lager glasses.  They enhance the experience of drinking almost any style of beer and I love them.  Another option is the Beer Classics collection from Spiegelau.  It’s a great starter set for any budding beer enthusiast.

Good luck with your holiday shopping and feel free to share any interesting beer related gadgets you dig up!

Peter Culos is 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.

Sustainable Dinner at ACA Careme’s Restaurant

Jennifer Miller
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The Academy of Culinary Arts at the Atlantic Cape Community College in Mays Landing hosted a Slow Food Sustainable Dinner which featured locally harvested food to celebrate World Food Day. The dinner was held in the schools award winning Careme’s Restaurant on the campus and prepared by the talented culinary students. The meal was served in a four course “farm to table” setting and included ingredients planted and harvested in Atlantic Cape’s organic greenhouse, responsibly harvested seafood and poultry, scallops from SeaSalt  Supported Agriculture (CSA) Program at B & B Farms in Pomona. Proceeds from the dinner will benefit Atlantic Cape’s organic greenhouse on the campus grounds.

Our student server Maria Nicastro (culinary students work front and back of the house to learn all aspects of the restaurant business in a hands-on style in the college’s program) treated us to warm, fresh out of the oven dinner rolls, light and flaky with picture perfect egg wash brown and glossy tops (It would have made the Pillsbury Dough Boy jealous). Then, came the first course of Braised Escarole and Navy Bean Soup which had a silky and flavorful broth with a hearty amount of greens and beans. Next up, was a second course of Seared Cape May County Scallops with local pear and carrot puree, spiced port reduction and topped with young greens. The scallops were seared to perfection with just the right caramelization and so fresh and sweet you would have thought the boat was out back! Scrumptious!

Third course consisted of Half Roasted Organic Chicken atop Potato and Pepper Hash in a natural reduction. The chicken was tender, juicy, and nicely seasoned with a nice crispy skin and the hash was to die for! I made my husband give me most of his! I took home a silver swan with my leftover chicken for later. The dessert an Apple and Fig Cobbler with Vanilla ice cream and a drizzle of caramel sauce was just the right ending to an outstanding example of local bounty cooked to perfection by the culinary students of ACA. It is always a pleasure to be invited to Careme’s for any event as well as their regular lunch and dinner menu offered throughout the school year. Do not miss the chance to dine at the restaurant, as well as the Cafe series of eating events which features guest chef’s working in conjunction with the students. It is the most affordable luxury in fine dining you would expect to receive from only the best of restaurants! You can reach Careme’s for more information and reservations at 609-343-4940.

Following the dinner, the guest speaker was Marguerite Chandler, Co-founder of Slow Food South Jersey Shore. SFSJS is a chapter of Slow Food USA, an international movement which started in Italy in response to a McDonald’s opening across from the Colosseum in Rome. The movement supports a sustainable food supply which highlights the importance of food that’s primarily local (100 to 150 miles), seasonal, and fresh. They believe food should taste good with fresh ingredients, carefully prepared with respect for recipes and traditions that have lasted for generations. The group holds Slow Food Dinners throughout South Jersey at various restaurant locations. I have attended past dinners which are usually held in January and have immensely enjoyed the delicious local fare. You can get more information by visiting www.slowfoodsouthjerseyshore.org  or come to Food Day, A day of celebrating Real Food which includes a Jersey Fresh lunch, demonstrations, artisans, gardeners, beekeepers, chefs, fisherman, and Rutgers staff and faculty on October 24th from noon to 5:30pm at the Rutgers Cooperative Extension, 355  Court House-S. Dennis Road in Cape May Court House. 609-5115 Ext. 609

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.

Reinvent Holiday Leftovers with these Recipes for Turkey, Ham and Beef

Deborah Smith, Executive Editor
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Reinvent Holiday Leftovers with these Recipes for Turkey, Ham and Beef

As much as we love celebrating Thanksgiving in our house, one of my favorite things is to reinvent holiday leftovers. To me, it’s half the fun of putting together the holiday meal.  This Thanksgiving in the wake of Superstorm Sandy we combined two families, two turkeys and two traditions into one and it was probably our best Thanksgiving ever.

A Very Memorable Thanksgiving

As you can see in the pictures, the second turkey didn’t get cooked. We’ll be cooking that bird today and trying something a little different with this Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy. The 3 heads of garlic are roasting in the oven as we speak and smell heavenly.

Some standouts from yesterday’s dinner will be starring again tonight. I tried a new sweet potato recipes that was the hit of the table. I highly recommend you add this to your next holiday menu. Ree Drummond’s Soul Sweet Taters.

Another experiment that turned out to be a winner was Bobby Flay’s Cranberry-Serrano Relish.  We’ve got leftovers of this which will go great with the Southwest Turkey. And, finally another interesting twist on stuffing (we had three types by the way) was the Tortilla Chip Chorizo Stuffing. This stuffing was surprisingly light and airy and went down way too easy. I loved the green chilies and tons of scallions. Again, should go great with our Southwest Turkey.

Nobody’s Perfect

Now, I will admit to one disappointment with our meal, and one hilarious mistake. I wasn’t wild about the Sausage and Cornbread stuffing recipe that I got from my America’s Test Kitchen cookbook. I’ll be adding a ton more stock to the leftovers and trying to redeem myself.

Speaking of redeeming myself, one of the highlights for my guests last night was when the bag of giblets came slipping out of the cooked bird as I transferred it from rack to platter. Oh, yeah, my family and friends lie in wait for me to mess up in the kitchen and believe me, they pounced.

I swear I gave that bird a probing any TSA agent would be proud of but, I could not find that damn bag anywhere. I am convinced we had a crafty bird who artfully kept it up his sleeve until he found the opportune time to humiliate me.  To further redeem myself, I can tell you that the bag is out of today’s turkey. Ha!

Our Favorite Ways to Reinvent Holiday Leftovers

For those of you who have a plethora of party leftovers, how about Turkey Spinach Pie or a nice Turkey Soup?

If you’ve got Leftover pot roast check out this very popular Pot Roast Enchiladas recipe. 

use leftovers to create enchiladas with Rotel, Peppers and Onions

Leftover ham? Try our Spicy Ham and Lentil Soup recipe. 

Spicy Ham and Lentil Soup recipe

Leftover corned beef is one of my favorites. I make extra every St. Patrick’s Day just for the corned beef hash the next day. Here’s a great recipe from for Corned Beef Hash  from the Shannon Rose Irish Pub.

Reinvent holiday leftovers with Corned Beef Hash

 

How to Avoid Common Thanksgiving Mistakes

Deborah Smith, Executive Editor
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How to Avoid Common Thanksgiving Mistakes

Take it from someone who cooked Thanksgiving dinner in its entirety by herself last year — making your first Thanksgiving dinner is undoubtedly daunting. The process is involved and requires a lot of planning. The first thing you need to do days before Thanksgiving is your homework. Read recipes, talk to experienced Thanksgiving cooks, take notes and plan your meals. Staying organized is key, because this isn’t a meal you can whip up in an hour. Before Thanksgiving, I read recipes from a few different cookbooks, wrote a list of ingredients and figured out when to start each dish so that everything would be ready to eat at the same time. Thanksgiving is the major leagues, and you absolutely need a game plan. Here are common mistakes for each dish and how to avoid them.

Turkey

Cooking the turkey before it’s fully defrosted. The most basic way to ruin your turkey is to cook it when it’s not fully defrosted. It takes one day for every four pounds for a bird to defrost. Defrost it in your fridge, keeping the bird in its original packaging. Check its temperature as it thaws. It should be 40-45 degrees before you’re ready to cook it.

Overcooking or undercooking the turkey. The best way to avoid this is to use a meat thermometer. Insert the thermometer in the leg thigh, and make sure it doesn’t touch a bone on the turkey. Take out the turkey when it hits between 160 and 165 degrees F. The bird’s temperature will continue to rise 5-10 degrees after you take it out of the oven, so if it’s over 165 degrees, you could risk over cooking it.

Estimate of how long it takes for a turkey to cook per pound:

12-16 lb. turkey: Roughly 4 hours
16-20 lb. turkey: Roughly 5 hours
20-26 lb. turkey: 6 hours or more

Over basting the turkey. Baste the turkey every hour, but not more than that. Every time the oven door opens, it lets out heat that prevents the turkey from cooking properly. Also, after it’s out of the oven, let the turkey rest for at least 30 minutes before carving. This keeps the moisture in the meat.

Stuffing

Stuffing the turkey and then cooking it. This prevents the turkey from cooking properly and can create a breeding ground for bacteria on the inside of the bird.

Adding all the stock at once. You don’t want the bread to be swimming in stock. Add a little at a time – ½ cup — so the bread can fully absorb the stock and there isn’t pool.

Gravy

The gravy comes out too thin or too thick. If the gravy looks too thin, add more roux – equal parts butter and flour and let it simmer longer so it becomes more concentrated. If it’s too thick, add water, chicken stock or turkey stock to loosen it.

Clumpy gravy. This happens when the roux isn’t incorporated well enough. Whisk the gravy quickly to get rid of the clumps. If that doesn’t work, strain it.

Mashed Potatoes

Blending the mashed potatoes too much. Potatoes will get gluey if mashed too much. The secret is using all warm ingredients – warm milk, softened butter, so you don’t overdo it. Also, using a potato ricer or a food mill will make them creamy.

Apple pie

Over-mixing the apples with the cinnamon and sugar. If you’re mixing the apples with the cinnamon and sugar for more than a minute or two, the apples will lose their crispness and become soggy when baked.

Not opening up the top. Be sure to poke holes in the top of the pie with a fork or make a lattice top, allowing the apples to breathe. The middle will come out mushy if some of the moisture from the apples doesn’t evaporate.

Megan Anderle is a web journalist by day, food blogger by night. On her blog budget-bon-viveur.com, she teaches beginner cooks the basics and proves that you can eat well without breaking the bank. Megan thinks everything tastes better with Nutella and hopes to attend culinary school one day.

 

Sandy Sprouts Bounty of Thanksgiving Dinners

Deborah Smith, Executive Editor
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Sandy Sprouts Bounty of Thanksgiving Dinners

This list is a growing. If you would like us to add an event, please send the details to [email protected]

Asbury Park – While the oceanfront Langosta Lounge remains closed for repairs due to storm damage from Hurricane Sandy, restaurateur Marilyn Schlossbach has relocated the free, annual Thanksgiving Community Dinner served at Langosta Lounge for the past four years to the First United Methodist Church of Asbury Park, 906 Grand Avenue. The dinner will start at 11 a.m. on Thanksgiving Day.

Stefan for Giamano’s in Bradley Beach will head a complimentary Thanksgiving Dinner at the Salvation Army in Asbury Park on Thursday, too! Either location is open to anyone and everyone in need of a free holiday meal!

Brick: Church of Epiphany, 615 Thiele Road will provide Thanksgiving dinners noon Nov. 22. Deliveries provided upon request. For more information, call 732-458-0220.

Brick PAL, 60 Drum Point Road. 11am to 5pm. https://www.facebook.com/operationbrickfoodrelief

Eatontown – Immanuel’s Corner free Thanksgiving dinner at the Eatontown Community Center, 72 Broad St, from 2 p.m. to 5 p.m. on Thanksgiving Day. For more information call 732-556-8246

Hazlet: The township’s Recreation Commission will be serving a Thanksgiving Dinner from 5 to 8 p.m. on Nov. 20 at the Cullen Center at 1776 Union Avenue. The holiday dinner is for the less fortunate residents and also for area senior citizens. Reservations can be made by calling 732-739-0653.

Highlands: “Windansea will be hosting a FREE Thanksgiving dinner for Highlands residents with the help of an anonymous donor, and the OLPH food pantry from 12 to 5 on Thanksgiving Day. Reservations can be made by calling Lisa at 732-693-9746. Seating times are 12, 12:30, 1:30, 2:00, 3:00, 3:30 and 4:30.

Island Heights:  Island Heights United Methodist Church is hosting a free Thanksgiving dinner from noon to 6 p.m. on Thursday, Nov. 22. Individuals, families, and local and out-of-state emergency responders are invited to attend one of three seatings: at noon, 2 p.m., or 4 p.m. Reservations are required. To make a reservation, call the church office at 732-929-0444 to request your preferred time. Island Heights United Methodist Church is located at 111 Ocean Ave.

Keansburg:  This Thursday the American Legion on Carr Ave, and St. Mark’s Church on Myrtle Ave. will be having Thanksgiving Dinner for anyone effected by Hurricane Sandy in or out of Keansburg. It will be from 2-5pm and hope all in need will come for some delicious Turkey day dinner. Pat Sherman of Asbury Park is coordinating volunteers. Schlossbach is currently accepting donations of turkeys, hams, desserts, vegetables, jackets, gloves, scarves, toiletries and non-perishable items at the Dauphin Grille (1401 Ocean Avenue).

Lacey:  Lacey United Methodist Church, 203 Lacey Road, in Forked River will server Thanksgiving meals at 1 p.m. Nov. 22. Call 609-693-5222 the day before.

Lakehurst:  The Community Center, 203 Center St., will serve Thanksgiving meals noon to 2 p.m. Nov. 22. For more information, call 908-278-4654.

Lakewood:  Macedonia Baptist Church, 143 John St. will provide Thanksgiving meals 11:30 a.m. to 1 p.m. Nov. 22. Volunteers needed. Deliveries provided upon request. For more information, call 732-363-9804.

Manalapan:  Working in conjunction with the Samaritan Center of Manalapan, Hartigan’s Grille will be providing Thanksgiving dinner for individuals and families in need of assistance in the Manalapan/Englishtown area. The event will take place Nov. 22. There will be two seatings, the first at 4:30 p.m. and the second at 6:30 p.m. Dinner will feature a home-cooked Thanksgiving menu using fresh ingredients. Make your reservation today by calling 732-851-7500

Manasquan:  Thanksgiving meal at First Baptists Church of Manasquan, 47-51 South Street, on Thanksgiving Day. Call 732-223-4649 to make a reservation.

SquanStrong Thanksgiving at the Manasquan Elks, please stop in Tuesday or Wednesday for your ticket, it’s free, but they need a head count, stop by Tuesday between 10am and 5pm, or go to SquanStrong on Facebook for more details!

Edgar’s Pub will serve a free turkey dinner to local displaced families and out-of-state utility workers at 4:30 on Thanksgiving Day at the restaurant, 153 Sea Girt Ave., Manasquan. Reservations are required. Call 732-449-4114 to reserve a table. Dinner will be prepared and served by Edgar’s Pub employees, friends and families.

Sea Girt: Harrigans in Sea Girt will provide a free Thanksgiving dinner but you need to call ahead!

Ocean Grove: Thanksgiving meal at St. Paul’s UMC, 80 Embury Ave., on Thanksgiving Day. Call 732-775-1125 x110

Point Pleasant Beach:  ‘Not so traditional’ meal on Wednesday night before Thanksgiving at the Point Pleasant Beach Elks Lodge, 820 Arnold Ave, at 5 p.m. All are welcome for a free meal provided by local restaurants, including Surf Taco, Spano’s, Martell’s Tiki Bar, 709, The Spot, and more!

Volunteers at Point Pleasant Presbyterian Church at Bay and Forman avenues will to provide hot meals for those impacted by Hurricane Sandy through Monday. Meals will be served in the Christian Education Building from 2 p.m. to 6 p.m.

Princeton Junction:  We live in Princeton Junction and have two kid with type 1 diabetes. We are looking to invite a family hit by Sandy with kids that have type 1 diabetes to our thanksgiving dinner. If you know of anyone please feel free to have them call us or write to us. Ed. 609 542-0202

Red Bank:  First Presbyterian Church, 255 Harding Road will be doing a noon to 3 p.m. sit down and take-out/delivery meal to areas that need it on Thanksgiving Day.

Spring Lake Heights:  Seabreeze Deli & Catering is offering a free Thanksgiving meal to all who can attend on Thanksgiving Day from noon to 4 p.m. 111 Route 71 in Spring Lake Heights

Toms River:  Ocean County College will host a Thanksgiving dinner Thursday Nov. 22 at 1 pm. Dinner prepared by Jason Russo, executive chef at Ramada Inn, Toms River. Reservations are required. make reservations by calling the Student Life Office (732) 255-0348. By making a reservation, you are committing your attendance to the dinner.

The Toms River Elks Lodge #1875 will be offering free Thanksgiving dinners on Thanksgiving Day, 11/22, at their lodge, located on the corners of Washington Street and Clifton Avenue. Dinners will be available to hurricane victims, emergency responders, senior citizen, people with disabilities and members of the community who would like to enjoy a friendly atmosphere with plenty of turkey and trimmings.

Christie Administration Distributes $58,000 to Food Banks

Deborah Smith, Executive Editor
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Christie Administration Distributes $58,000 to Food Banks

New Jersey Secretary of Agriculture, Douglas H. Fisher, presented a $6,458 check to the FoodBank of Monmouth and Ocean Counties today, their portion of the $58,223 Community Food Pantry Fund, representing two years of contributions through a state income tax form check-off program.

“This taxpayer-donated fund will provide a boost to the state’s emergency food distribution system at a time when many new people are seeking assistance due to the impact of Hurricane Sandy,” said Secretary Fisher.  “The generosity of our state’s residents will allow the food banks to supplement their food supplies at what is already normally a busy time of year for them.”

Checks were mailed last week to the other five state-contracted food banks:  Community Foodbank of New Jersey, Hillside, $38,145; Food Bank of South Jersey, Pennsauken, $6,984; Southern Regional Food Distribution Center, Vineland, $2,951;Mercer Street Friends Food Bank, Ewing, $2,554; and NORWESCAP, Phillipsburg, $1,128.

The fund was the result of recommendations from the state’s Hunger Prevention Advisory Committee in an effort to create an on-going funding stream to assist with the acquisition of emergency food to enhance the emergency food provider system.

The check-off was first available on the 2010 tax year forms.  It allows taxpayers to either contribute a portion of their tax refund or make a donation.  Money collected for the fund administered by the Department of Agriculture must be used exclusively for food purchases.   Those wishing to contribute will find the check-off item on their NJ-1040 income tax form.

“So many New Jerseyans lost food and power for extended periods as a result of Hurricane Sandy,” said Department of Human Services Commissioner Jennifer Velez. “This funding will help ensure that residents in this hardest hit area of the state – many who may have been struggling financially before the storm – at least have access to food.”

Governor Christie and the State Legislature allocated $6,818,000 for the current fiscal year’s New Jersey Department of Agriculture State Food Purchase Program (SFPP).  That money is distributed quarterly to the state’s six food banks for the purchase of healthy foods, with an emphasis on buying produce from New Jersey farmers.  The SFPP is in its sixth year.

The Department also distributes United States Department of Agriculture-donated food to the six food banks through the Emergency Food Assistance Program. Following today’s check presentation, Secretary Fisher volunteered at St. Brigid’s Pantry at St. James Church in Long Branch, helping to distribute Thanksgiving food bags to those in need.

 

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