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Diary of a Wine Volunteer

JMalme
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Diary of a Wine Volunteer

New Jersey wine has certainly been in the news this year.  From the passage of the Wine Shipping Bill to the Judgement of Princeton to a recent visit by Lt. Governor Kim Guadagno to Tomasello Winery in Hammonton, this is the industry to watch right now in New Jersey!

And so I wondered, “What’s it like to work at a winery for a day?”  Well, my husband and I got the chance to find out at Sharrott Winery’s annual Harvest Festival just a few weekends ago.  Here’s a sneak peak into what goes on behind the scenes:

11:00 am – We arrive at the winery ready to work.  We are given maroon t-shirts with yellow writing that says, “We Work for Wine.”  Guess I won’t be wearing that to back-to-school night!  Eileen Sharrott, wife of owner Larry Sharrott, enlists me in moving chairs onto the patio for the outdoor seating.  Everyone is looking for winery employee Arden Amos, who has the schedule for the day, but she is running around making sure that the vendors are ready to go.

I gulp down a cup of tea that I brought with me and join the crew inside for a quick slice of pizza.  So far I’ve received a t-shirt and lunch – not bad!

11:30 am – We get our assignments.  I will be at the tasting table (yes!) while my husband will be working the back bar.  I’m given a glass and told to try the wine now, so I will know what to say when the customers start arriving.  I also have a tasting cheat sheet, just in case I forget anything.  There are 20 wines on the list, and I’ve had most of them before, so I just spend a few minutes practicing my pouring technique.  Some of the bottles have measured pouring spouts, so they are easy.  I have to count to three as I pour the other bottles – I think I can handle this.

The back bar is a different story.  My husband will be responsible for chilling bottles so customers can purchase and consume them on the premises.  He will grab bottles for purchase, open them, and restock as necessary.  It can get pretty hectic back there, so he will have to keep on his toes!

12 noon – The festival begins.  Customers trickle in, and we start the day.  I’m paired with Nina, a sommelier from a local liquor store.  She is so knowledgeable about the wines, so I spend some time picking her brain about food/wine pairings. Customers slowly approach us.  I let her take the lead and join in when I’m feeling comfortable.  So far, this is fun!

1:00 pm – Wow, this place is packed!  People are waiting three deep to do a tasting, but I can only serve a few people at a time.  I am hitting my stride, though.  I ask customers if they prefer dry wines or sweet ones.  I make recommendations based on their answers.  Some people want to taste the entire list, so I take them through it, one by one.  It’s funny, some people want to talk and others just want to drink and leave.  There are people of all ages here to enjoy the wine – there is no stereotypical taster.  It is certainly eye-opening how many people want to know more about New Jersey wine.

2:00 pm – Nina has to leave for a family party, so my husband joins me at the tasting table.  This will be interesting.  We make a great team, encouraging tasters to step out of their comfort zone and try something new.  What’s the worst that can happen?  You don’t like it?  Then spit it out!

So far we have gone through several bottles of the sweet wines plus a bottle of Merlot and Cabernet Franc.  I just can’t seem to interest people in the dry white wines.  But I keep trying and do convert a few tasters to the dry side.

3:00 pm – I turn around from my spot at the tasting table and realize that the festival grounds are full of families enjoying the live music.  I have to be honest, I didn’t even hear the band until now.  I pour a taste of Vidal Blanc (for strength) which gets a few laughs from my customers.  It’s not bad when you are encouraged to drink on the job!

3:20 pm – Jackie and Steve approach the table.  They are a forty-something couple who have been to another winery before coming here.  They’ve been to Sharrott before, but it’s been a while.  “Well,” I say, “let’s get started.”

The crowd has thinned out, so I’m able to give Jackie and Steve a nicely-paced tasting.  We have a lot in common; she is a teacher (like me), and she and Steve enjoy touring wineries on the weekends.  I take them through the dry whites (which they like) and move onto the dry reds.  I have to pull my Merlot out of the sunlight as it’s warmed too much.  My husband takes over and gives them the tour of the sweet wines, including the newly-released blueberry and cranberry.  This couple prefers dry wines, but they find a few new favorites among the cold, sweet ones.  It’s really been a pleasure talking with them!

4:00 pm – There are a few people who keep coming back for just one more taste.  We have been warned about them, and smile as we encourage them to purchase a glass or bottle to consume on the grounds.  We really can’t turn anyone away, but we do make our pours smaller for these tasters.

Most of the guests are scattered about the patio and lawn; they have cold wine buckets with half-filled bottles.  I can smell the barbecue from the vendor on the premises and am reminded that it’s been ages since I had anything to eat.  Another volunteer brings over some funnel cake fries to share – thank goodness!  This will hold me until the 5 pm closing.

4:40 pm – We’ve reduced the tasting table down from three stations to one, consolidated opened bottles of wine, and have started to do a little clean up.  People are buying their last bottles of wine (mostly to-go), and the band is beginning to pack up.

My husband and I each pour a half-glass of Summer Sangria, Sharrott’s sweet red wine with citrus, and toast the day.

5:00 pm – We close down the tent, pack up the boxes, and let the winery employees take over.  Owner Larry Sharrott thanks us personally for our help, giving my husband a little advice about wine making, as we walk into the tasting room together.  For working the festival today, we each receive a 30% discount card on a future purchase and a free bottle of wine.  I choose the Barrel Reserve Chardonnay, a full-bodied, smooth white with a round oaky finish.  My husband gets the Merlot, medium-bodied and fruity with a smooth finish.

The day has been a whirlwind of sights and sounds.  What sticks with me most is the enthusiasm people have for local wines.  They are eager to try these New Jersey wines and to share them with their friends.  It’s fun to watch peoples’ faces change with surprise and delight as they discover the quality being produced right down the road. And I’m impressed with the accessibility of these wines – there are people of all ages, races, and yes, even from outside New Jersey, who travel to taste and enjoy what our wineries have to offer.  I did not meet one stuffy person today.  That willingness to educate and share is what keeps the New Jersey Wine industry growing and thriving.

To become a volunteer at Sharrott Winery, please visit their website or tasting room for more information.  There are volunteer opportunities at wineries across the state; visit your local winery to find out more.

Shattott Winery
370 South Egg Harbor Road

Blue Anchor, NJ 08037

Jennifer Malme is a full-time mother, sometime substitute teacher, avid locavore, and enthusiastic supporter of New Jersey wines. Her lifestyle blog, Down-Home South Jersey, explores ways to live simply and eat well in and around Cumberland County. When she is not blogging, she enjoys cooking, touring local wineries, and reading. She has never met a cheese that she doesn’t like, and she especially enjoys finding new, authentic ethnic restaurants in her area. Jennifer lives in Vineland with her husband, teenage son, and very smart Siamese cat.

Fairway Market Woodland Park Hosts First Kids’ Cooking Class

Terry Krongold
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Fairway Market, always on the leading edge of the food world, is hosting the first Fairway “Foodie Friends Class” to teach kids about food shopping, eating well, and preparing a dish.

Parents can shop with ease, while their children (ages 4 -11) join the “Foodie Friends Class” with Children’s Culinary Instructor, Hannah Netter. This comprehensive class will teach kids how to navigate the store and shop, pack their own lunch, prepare fresh dishes, and understand healthy habits. The class will be held on Wednesday, September 12, 2012 from 3 to 4 pm at the Woodland Park Fairway Market (1510 US 46 West).

Hannah Netter, Children’s Culinary Instructor at Fairway Woodland Park, has more than 11 years of experience working in childcare and currently manages and teaches children’s cooking classes as part of a NYC-based company. The Fairway “Foodie Friends Class” will inspire kids to be independent with their food choices and with small responsibilities like preparing their own simple meals. Each participant will take home a Fairway lunch box that they will have time to decorate during the class; a coupon for their guardians to come back and shop; the food they prepared during the class; a Fairway grocery pad and pen; recipes to add to or start their collection and a fun recap of what they accomplished for the day. Tickets are $5 per class and parents are welcome, but not required to attend, as each class will be supervised. For more information, call or inquire within the store or email [email protected]. Purchase tickets at the Woodland Park store or online at www.fairwaymarket.com/foodie-friends-class. Dates of future classes are TBD.

Fairway Market Woodland Park
1570 Rt 46 West
Woodland Park, NJ
973-339-5103

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].

Samba Montclair: Out on the Town for Home-Style Cooking

Rachel Bozek
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Ilson Goncalves, owner of Samba Until recently, my idea of Brazilian fare included images of meat—and lots of it. Since I don’t eat red meat, I’ve always considered Brazilian food something that’s probably really great, but just not for me. That all changed one night this summer when I made my first visit to Samba in Montclair.

Owner Ilson Goncalves opened his cozy, rustic restaurant for breakfast and lunch in late 2010, but it wasn’t until December 2011 that dinner was on the menu and Samba was born. It took some time for Goncalves to find the right chef, but his vision was clear from the start: “The way I serve the food is exactly the way we cook it at home,” he said. “So it’s homemade-style Brazilian food.”

I was part of a small group that was invited to dinner at Samba that night, which brought me the good fortune of enjoying a sampling of several menu items. This absolutely beat the dilemma of having to choose one entrée and inevitably spending the rest of the meal wondering if I should have tried something else.

yucca with beef
Our delightful spread kicked off with appetizers that included Salgadinhos Sortidos (small pastries made from yucca, filled with chicken and beef), Camarão ao alho e oleo (sautéed shrimp), and baccalà. We were also treated to a clam dish prepared in a broth of fresh tomatoes, cilantro, parsley, and white wine—this was the one we talked about in the days that followed our dinner. When the table was cleared to make room for entrées, Goncalves brought out small bowls of the broth so we could continue enjoying it with our bread.

Several entrées made their way to our table, including Bifo a cavalo (a pan-fried steak topped with fried eggs) and a salmon dish prepared in fresh cream and served with mushrooms, tomatoes, and matchstick potatoes. This fine meal concluded with a sampling of desserts, which included passion fruit mousse, coconut pudding with prune sauce (the final course’s breakout hit), flan caramel, and corn ice cream (which is actually made with raw corn).

A few days later, I caught up with Goncalves to learn a bit more about his life, Samba’s interior, and the two most surprising foods of the evening. Here’s what he had to say.

What drew you to the restaurant business?
My family had a restaurant since I was nine or 10 years old. I used to help my mom in the kitchen, peeling potatoes, and at lunchtime, during the busy rush, I would help around the tables, cleaning, like a bus boy. I came to America in 2004 and worked at Blu, Next Door, and then Trattoria Rustica [in Montclair].

I was surprised to see how many options your menu has for people who may not be big meat eaters.
I’m not a meat person either. My father used to tell me when we went out on Sunday, “Don’t eat rice and beans because that’s what we eat at home. No chicken, no fish. Make sure you just eat meat.” My food is the way we cooked at home. And that’s the whole point. [A note for meat lovers: there’s plenty on the menu for you, too!]

Samba has a really cozy vibe. How did you decide what to do with the space?
I come from a family where we always had used stuff. They didn’t have much money to buy new things, so we would go to buy used furniture for the house. [To decorate Samba], I went to estate sales.

Several of the items you served us were made with yucca. I’ve seen it at the grocery store, but have never actually used it in a recipe myself.
A lot of people don’t know about yucca, which is a root vegetable. Then when they try it, they really like it. And it’s gluten free. I do have a few pastries that are made with flour but everything else is just made with yucca—sometimes we have a special coconut yucca cake. In Brazil, they use yucca for everything: for appetizers, main courses, desserts. I like the little yucca pastries filled with ground beef inside. [For a yucca demo from Goncalves, check out his News 12 appearance here.]

coconut pudding with prune sauce
The prune sauce on the coconut pudding at dessert was a big, delicious surprise. What’s the response to that usually like?
A lot of people say, “Can you put the prune sauce on the side? I don’t like prunes.” I ask them to just try a little bit on the top of the coconut pudding—and they love it. People need to stop being afraid to try!

Samba outside
Samba
7 Park Street
Montclair, NJ 07042
973-744-6764
montclairsamba.com
facebook.com/sambamontclair

Dinner:
Mon – Thurs: 5:30pm to 9:30pm
Fri and Sat: 5pm to 10pm

Breakfast and Lunch:
Mon – Thurs: 10am to 4pm
Fri and Sat: 10am to 3pm

Thanks to Bohm-Marrazzo Photography for the photo of Ilson Goncalves.

Rachel Bozek is a freelance writer and editor based in suburban Essex County. She grew up in Bergen County, and has lost track of how much time she’s spent on LBI and in the Wildwoods. Her search for the perfect pancake continues. www.rachelbozek.com

 

Restaurant Lorena’s Serves Upscale Food in Maplewood

Veronique @ Food & Wine Chickie
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Restaurant Lorena’s Serves Upscale Food in Maplewood

There are clearly great restaurants in New Jersey and I am privileged to be able to dine at many of them. One popular place that had been highly-recommended by fellow foodies is Lorena’s in Maplewood. I dined there on a Friday night a few weeks ago with a small party and found the experience outstanding.

Lorena’s has been getting rave reviews since it opened on bustling Maplewood Avenue, near the train station, in 2005. After dining there, I can easily see what the fuss is about. The ambiance is upscale yet comfortable, the service is perhaps the best I have experienced this side of the Hudson and the food is spectacular.

The nine-table dining room is compact, to say the least, but does not feel crowded. The décor is richly-appointed, the linens are of fine quality and the conversations are muted and relaxed. Even the butter is served in an elegant way.

Immediately after walking into Lorena’s, the polished staff is welcoming and unobtrusive. The servers are professionals, helpful and attentive. Our party had brought very special wines, the restaurant is a bring-your-own, and each was treated with the care it deserved, including decanting, and served in good stemware. Diners are truly pampered at Lorena’s, in an understated way.

Chef / Owner Humberto Campos Jr. is an alumnus of the Culinary Institute of America and prepares upscale French fare using ingredients sourced from local organic, sustainable and environmentally-sensible farms in New Jersey, New York and Pennsylvania. Although Lorena’s menu is not extensive, making a selection is no less difficult as every dish sounds incredible.

Some stellar starters my party enjoyed are the Thai Inspired Hudson Valley Duck Confit Salad of Shaved Organic Cabbage, Jicama, Cilantro, Scallions, Spicy Peanut Dressing and the Seafood Risotto. The risotto is perhaps the most flavorful version of this dish I have had.

Must-try entrees are the Wild Caught Local Barnegat Sea Scallops with Bacon and Butter Braised Napa Cabbage and Chive Spaetzle, the 14-Hour Braised Boneless Black Angus Beef Short Ribs, Gorgonzola and Local Mushroom Polenta Cake, Glazed Baby Carrot and Beef Braising Jus and the Black Olive and Yuzu Glazed Rack of Lamb, Goat Cheese and Rosemary Bread Pudding and Lamb Jus. The scallops were ultra-fresh and sweet and complimented perfectly by the bacon and Napa cabbage. The short ribs were served as if a solid piece of tenderloin, but melt-in-your-mouth, flavorful and decadent. The lamb was masterly-cooked and its sides were delectable.

Desserts, if one can muster the appetite for them, are well-executed classics like Warm Chocolate Soufflé with Raspberry Sauce and the Tahitian Vanilla Bean & Espresso Crème Brulée “Duo”. A nice alternative to the sweet options is the artisan cheese plate accompanied by slices of walnut raisin bread and dried fruits and nuts.

For early diners, there is also a $39, three-course prix fixe menu available daily from 5PM – 6PM. Great value for the quality food served.

If you have not been to Lorena’s or have not been in a while, it is at the very top of the list of outstanding New Jersey restaurant. There is no reason to make the trek to the Big Apple with a restaurant of this caliber right in the Garden State.

168 Maplewood Avenue

MAPLEWOOD, 07040

973-763-4460

Website: www.restaurantlorena.com

Dinner: Wednesday through Saturday 5PM – 11PM, Sunday 5PM – 9PM
Brunch: Sunday 11:30AM – 2:30PM

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.  Follow Veronique on Twitter or like her Facebook page.

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.

NJ’s King Crab Competition Coming To A Boil

Deborah Smith, Executive Editor
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NJ’s King Crab Competition Coming To A Boil

 

Less than one week left! Have you voted for your favorite NJ Crab Cake yet? Here is the second half of our contestants spotlight and their tantalizing entries.

Be sure to cast your vote before Saturday, September 8th!vvvvvvvvvvv

 

McLoone’s Pier House, Long Branch: McLoone’s Pier House has made quite a name for itself since its opening in 2005. With dazzling oceanfront views, delicious cuisine and friendly service, McLoone’s Pier House has become THE place for weddings, parties, entertainment and scrumptious indoor & outdoor dining!  Chef Joe Racioppi is well-known in the two river area as the former owner of Racioppi’s restaurant in Red Bank for more than 15 years. The Entry: McLoone’s Crab Cakes: Pan seared lump crab cakes served over a spicy remoulade & citrus tartar sauce with grilled asparagus & broccoli slaw.

Metropolitan Café, Freehold: The Metropolitan Café in Downtown Freehold offers a unique New American Menu with Pacific Rim flair. Whether you are in the mood for sushi & small plates in the lounge, a glass of wine from our Wine Spectator Award Winning list, a cocktail from the lively bar or an exquisite lunch or dinner, Metropolitan Café offers a wealth of choices in a hip, upscale yet casual atmosphere. The Entry: Crab Cakes: Served over Asian slaw, drizzled with mango coulis

Nicole’s 10, Randolph:  Nicole’s Ten offers casual dining with an upscale feel; emphasis is placed on personal service, creativity, and above all, taste. From a delightfully fresh seasonal menu to the additional variety of nightly specials, every lover of inspired cuisine will assuredly find a classic favorite or a new… temptation to stimulate their palate. Our eclectic menu also boasts a selection of Certified Angus Beef steaks, Black Waygu, fresh seafood, sustainable, natural & organic options, sautés, sushi rolls, & fresh oysters. Chef Christopher M. Masey, Executive Chef / Manager  calls upon his background in fine art & photography on a daily basis throughout the restaurant, be it through some of the original art and décor or in the kitchen as a Chef. His artistic vision can be seen through his style of cooking, utilizing a variety of methods through the fusion of multiple ethnic preparations.The Entry: Hakka Style Crab Cake: Lump & Snow Crab Hakka style sauteed and crested by Rainbow Microgreens with a grained mustard Champagne-Sriracha sauce.

Oniels, Hoboken: Set on a quiet corner off Church Square Park, Oniels offers a fun, inviting scene with live music every Wednesday night. Meanwhile every day and night of the week, you are promised friendly service, great food, and a fun loving atmosphere! The Entry: Maryland Crab Cake (Entrée or Sandwhich)

Runway 43, Farmingdale Runway 34 is proud to provide a unique dining experience sure to please each time guests stop in. While overlooking the busy Monmouth Executive Airport with plenty of private jets, banner planes and sky divers, Chef George whips up exceptional dishes with a unique flair. Our warm and friendly atmosphere is an exceptional location for friends, lovers & foodies! The Entry: Puffed Crab Cakes: Imperial crab meat with celery and onion, in a crispy puffed pastry topped with fresh lemon butter sauce

Sweet Waters Steak House, Westfield: Located in downtown Westfield, Sweet Waters is an upscale American steakhouse known for its steaks cooked to order, apple martinis, boutique wines and decadent desserts.  The Entry: “Maryland Crab Cake: 4 oz. lump crab mixed with fresh spices. Oven baked then topped with “Louie Sauce”. Embraced with mesculin mix finished with extra virgin olive oil & lemon.”

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The Barge, Perth Amboy: The Barge has been specializing in the finest steaks and seafood in Middlesex County since 1925. Overlooking the historical waterfront, this fine restaurant is well known for its friendly service, pleasant atmosphere and delicious food. The Entry: Maryland Crab Cakes with Lobster Sauce

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The Parker House, Sea Girt: The Parker House features a breakfast, lunch, and dinner menu that is to die for, and at night is the best place to be in town! Chef James T. Adams brings with him 18 years of experience and specializes in Mediterranean Fresh Seafood dishes as well as regional specialties.The Entry: Beacon St Crab Cake: Cast iron skillet seared jumbo lump crab cakes served with red pepper aioli, tri colored roasted potatoes and steamed baby carrots

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Windansea Restaurant, Highlands: Locate on the water with stunning views of Sandy Hook & the NY skyline, Windansea offers a contemporary menu focusing on fresh seafood and quality products. Come and enjoy a drink and appetizer at our Tiki Bar or dinner in our open air dining room. The Entry: “Crabcakes House Favorite: Jumbo and super lump crab meat, bound with house seasonings, mayo and fresh white bread crumbs pan seared with basmati rice and grilled asparagus served with coleslaw”

Be sure to cast your vote before Saturday, September 8th and tune into the live Cook-Off at Viking Cooking School in Atlantic City on September 24th at 6pm.

 

Labor Day Recipes & Happy Birthday JerseyBites

Deborah Smith, Executive Editor
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Labor Day Recipes & Happy Birthday JerseyBites

Labor Day marks a very special anniversary for JerseyBites. It was on Labor Day in 2007, that I started a blog to hold all of my favorite recipes. 5 years, over 35 contributors and  1000 + posts later, here we are, at our 5th anniversary. I just want to thank all of our wonderful writers and loyal readers. I am humbled daily by the passion exhibited over JerseyBites. I know my involvement with this site and the community of foodies who make it so special has changed my life. I actually can’t imagine what my world would look like without it, so you can count on many more years to come. From everyone here at JerseyBites, we wish you a wonderful, relaxing and delicious Labor Day weekend.  Deb Smith, Executive Editor

World’s Easiest Barbeque Ribs – Veronique Deblois, Morris County
Ingredients:

  • 2 Racks baby back ribs, each about 2 pounds, back membrane removed
  • Tangy Dry Spice Rub – or store-bought rub
  • World’s Best BBQ Sauce, Ever – using about a cup, or store-bought BBQ sauce
  • Hickory wood chips, soaked in water

Directions:

  1. Place charcoal on one side of the grill and light up. If using a gas grill, ensure one area is on medium-high and another on low. Temperature should be around 400 degrees.
  2. Cut each rack in two, down the middle. Sprinkle the rub generously over the pork and massage it in.
  3. Place a 24” long double layer of aluminum foil on a work surface and put a half rack on it.  Wrap the rack well with the foil. Repeat with three remaining racks.
  4. Put the wrapped ribs on the grill over the area with no coals or over the low heat on a gas grill. Cook for an hour with the closed lid, turning twice. Ensure not to pierce the foil.
  5. Remove the ribs from the grill and set aside. Drain the wood chips and place directly on the coals, or in the gas grill basket. Close the lid to build smoke for 5 minutes.
  6. Take the ribs out of the foil packets and place on a platter.  Using a brush, slather the ribs liberally with BBQ sauce.
  7. Place the ribs on the grill, bone side down, and cook for 10-15 minutes, turning once and basting the second side. Let the ribs rest for 5 minutes then cut into individual ribs. Serve with additional BBQ sauce, if desired.

Makes 4 appetizer servings or 2 entrée servings.

Grammy’s Stuffed Clams – Christine Van Arsdalen (Somerset County)

Approximately 40 (Littleneck) clams – enough to make a pint, chopped

Steam clams open and remove from shells.  Save broth/juice and set aside. Clean clam shells and keep to stuff later.

Dice   —  1 cup onion

1/2 cup celery

–  1 cup of Italian bread crumbs

– 1/4 cup grated parmesan cheese

– Paprika (to sprinkle on top)

*  In a medium saucepan melt 1/4 lb. butter.  Add onion and sautee
until golden.  Add celery and 1/2 tsp of garlic powder.  Add freshly
ground peper. Salt to taste but probably does not need any.  Add
minced clams and cook for 5 minutes.   Add bread crumbs slowly until
mixture thickens and moisture is absorbed. Next add 1/4 cup parmesan
cheese and cook 2 more minutes.

Fill cleaned clam shells.  Sprinkle top of mixture with paprika. Bake
in 400 degree oven for 7 – 10 minutes. Serve while still warm.

Sweet and Spicy BBQ Sauce – Melissa Beveridge (Monmouth County)

This summer I’ve found myself with an excess of peaches. My sweet tooth is waning so I decided to figure out a way to enjoy all these New Jersey peaches in a savory way. I’ve been making large batches of this BBQ sauce and sharing it with my local farmers to rave reviews. Even better, it really does go with everything and it’s super easy to make. Be sure to make extra, you’ll thank me later!

Sweet and Spicy Peach BBQ Sauce

1 pound peaches, cored, and cubed
1 tablespoon chiles in adobo
1 tablespoon honey
¼ cup brown sugar
1/2 cup ketchup
salt and pepper

–  Heat a saucepan to medium and put all ingredients in. Stir and let simmer for 30 minutes on  low heat.
– Once cooked through, you can either put the mixture into a food processor for a creamy bbq sauce or leave it chunky. (I have large batches of both. I use the creamy BBQ sauce as a baster and then the chunky BBQ sauce as a topper).
– Goes great with grilled pork chops, ribs, pulled pork, and chicken.

Lavender Lemonade Heidi Raker (Bergen County)

¼ cup dried organic lavender
12 lemons, preferably organic and very well washed
8 cups water, 2 cups boiling, rest cold
½ cup sugar
½ cup maple syrup or honey
plenty of ice

1. Place lavender in a heat proof bowl and cover with two cups boiling water; let steep 10 minutes, drain and reserve liquid
2. Zest 4 lemons and mix with reserved lavender liquid
3. In glass pitcher, mix sugar, honey/syrup, lavender liquid and rest of water with juice from ALL lemons; mix thoroughly.
4. Fill pitcher with ice and serve with lemon slices and lavender sprigs.

Grilled Jerk Corn, Squash and Mushroom Lettuce Cups with Lime Yogurt – Michele Errichetti (Atlantic County)

This recipe is a nice “meaty” side or main for Labor Day for the vegetarians and everyone else at the party! Have a yummy Holiday. Serves 5 to 10 depending on whether it is a one of many sides.

Ingredients:

Grill Corn, Mushrooms, Squash and Scallions before cutting.
4 Ears of White or Yellow corn, shucked and cut off the cob
4 Large Portabella mushrooms cut into small squares
2 Avocados cut into small squares
4 Green or Yellow squash cut into small squares
2 Tbsps. fresh Cilantro,chopped
½ cup Greek Yogurt
1 Bunch of scallions, chopped
10 Large lettuce leaves, washed and dried
2 Tbsps. of lime juice
2 Tsps. olive oil
Salt and Pepper
1 Tsp. Jerk Seasoning

Directions:

Place corn, squash,mushrooms and scallions in a bowl and season with Jerk seasoning, 1 tbsp. olive oil, salt and pepper to taste and toss to cover evenly. Heat grill and place all veggies on till grilled. Corn takes about 12 minutes turning every 2 to 3 minutes, squash about 8 minutes and mushrooms about 8 minutes as well. Turn the mushrooms. scallions and squash half way through.
When finished place all grilled veggies cut into a large bowl and add olive oil, 1 tbsp. lime juice, salt and pepper and avocado and turn gently to coat.
Mix Greek yogurt and 1 tbsp. lime juice and dash of pepper and place in small bowl.
Use a decorative tray and arrange lettuce leaves and fill halfway with veggies and add a dollop of Greek yogurt. Even the kids may eat their veggies this fun way! Maybe…

Raspberry Barbecue Salmon – Melissa Baratta (Ocean County)

Serves 2

Ingredients
3/4 pound fresh salmon
1/3 cup fresh raspberries
1/4 cup ketchup
1 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 Tbsp. water

In a small pot, combine the raspberries and 1 Tbsp. water. Set over medium heat for 2-3 minutes, until the berries  start to break down. Add the rest of the ingredients, except the remaining water, and stir to combine. Bring to a simmer and then reduce the heat to medium-low; cook for about 10 minutes, stirring occasionally to prevent sticking. As the sauce thickens, add the additional 1 Tbsp. of water as needed, depending on how thick you like your sauce.

If using a cast iron skillet: Spray the pan with cooking spray and heat over medium-high heat. Once the pan is hot, add the salmon skin side down. Sear the salmon for approximately 5 minutes, until the bottom of the fish turns opaque. Slather the top with barbecue sauce, then transfer the pan to the oven and broil on high heat for another 5 minutes, until top is crispy and fish is cooked through (it should still be slightly pink in the middle and only slightly firm). Top with remaining barbecue sauce and serve.

Alternate cooking method: Spray a cookie sheet with cooking spray and lay the salmon skin side down. Broil in the oven on high heat for 5 minutes, then top with barbecue sauce and broil for another 5 minutes.

Jersey Peach Martinis to toast the end of summer – Colleen Wood (Camden County)

Schober Orchards Peach Cider is available at Collingswood Farmers Market (www.collingswoodmarket.com)” until it closes at Thanksgiving.  After that visit Schober (www.schoberorchards.com) in Monroeville, NJ.

1 1/2 oz. cider
1 1/2 oz. peach vodka
1 oz. St. Germaine liquor
1 oz. cranberry juice

Shake with ice and serve in chilled glass.

Coconut Lemon Lime Bars Melissa Baratta (Ocean County)

Serves 12-15

Ingredients

1 1/2 cups flour

1/3 cup confectioners sugar

2 Tbsp. lemon zest

2 tsp. lime zest

Juice of half a lemon

3/4 cup butter, at room temperature

2 1/2 cups unsweetened, shredded coconut

1 can sweetened condensed milk

1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. In a mixing bowl, combine flour, confectioners sugar and 1 Tbsp. of the lemon zest. Cut butter into the mixture with a pastry blender (use two butter knives if you don’t have a pastry blender), until mixture is crumbly. Press mixture into an ungreased 13×9 baking pan to make a crust. Bake for 15 minutes.

Sprinkle coconut evenly over the baked crust and set aside. In another mixing bowl, combine condensed milk, remaining lemon zest, lime zest and lemon juice. Spread evenly over the coconut, using your fingers to spread if necessary. Sprinkle the walnuts on top, pressing down lightly so they stick to the milk mixture. Bake again for about 15-20 minutes, until the mixture is set and the coconut starts to brown. Remove and let cool for at least 10 minutes before cutting into squares.

Here are 5 years worth of Barbecue Recipe posts for more great ideas. http://www.jerseybites.com/category/barbecue/

Foodie Things To Do This Weekend & Beyond

Jon Faronea
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Foodie Things To Do This Weekend & Beyond

Jazz It Up Wine Festival, Saturday & Sunday, September 1st & 2nd from 12pm-5pm. Allaire State Park in Farmingdale. Sponsored by the Asbury Park Press, the event will once again feature over two dozen GSWGA wineries, sampling nearly 300 different, locally-produced wines along with great live jazz music, craft and food vendors and the ability to tour Allaire State Park’s historic 19th century village. Click for more details.

Wildwood Restaurant Week, Through Friday, August 31st. Enjoy delicious courses from local Wildwood restaurants fro just $30. Click here for more information.

St. Bartholomew/ UNICO Italian Festival, Friday – Monday, August 31st – September 3rd. 4:30pm – 10:30pm each day. Held at 2032 Westfield Ave, Scotch Plains, NJ. This family feast features nightly live music, rides, games, and Italian food including favorites like pizza, pasta, zeppoles, clams, mussels, and calzones. This years entertainment features live music by the Mike Aramondo Band. 908.322.5192

Feast of St. Joseph, Friday – Monday, August 31st – September 3rd. Saint Joseph Church, Lodi, NJ. The festival will be celebrating it’s 98th Anniversary this year. This family event features traditional Italian festival food, exciting nightly entertainment, thrill rides, and games of chance. 973.779.0643

Linden’s September to Remember | Street Festival & Classic Car Show, Saturday, September 1st from 11am-7pm. Street festival, classic car show, eating contests, dozens of vendors, food, games, Chuck Leonard deejay-ing in front of City Hall, face painting, kids’ activities, lots more.

BBQ & Craft Beer Festival, Saturday & Sunday, September 1st & 2nd. Monmouth Park. Ribs, pulled pork, brisket – it’s all back and better than ever, served up by some of the Garden State’s best BBQ joints. In addition, cool off with a cold one in the beer garden. More information.

West Cape May Jersey Tomato Festival, Saturday, September 1st from 9am-5pm. Featuring Jersey fresh grown tomatoes, Tomato jewelry, tomato soups, tomato tacos & all things tomato, fine vendors, South Jersey Artists, handmade jewelry, and stained glass. Located in Wilbraham Park. Call 609-884-9325 for information.

Pig Skin Pig Roast Family Tail Gate, Sunday, September 2nd from 1pm-5pm. Get ready for the NFL Season Opener while benefiting seven local food pantries as the Southern Ocean Community Foundation along with the Southern Ocean Chamber of Commerce partners for some great bbq, fixings, prizes and team spirit. Held at the Doc Cramer Field in Manahawkin. Click for more info.

Scandinavian Fest, Sunday, September 2nd from 10am-6pm. Vasa Park, Budd Lake, NJ. An all-day celebration of Scandinavia at its best – where you’ll discover the customs, history, food and ethnic variety of the six Nordic nations: Denmark, Estonia, Finland, Iceland, Norway and Sweden. Click for more details.

Wines of New York and New Jersey | Tasting Class, Sunday, September 2nd from 2:30pm- 4:30pm. This 2-hour event will be held in the Napa Room at the Crystal Springs Clubhouse, Crystal Springs Country Club, Hardyston followed by a tour of the resort’s 135,000-bottle, Wine Spectator Grand Award-winning wine cellar. Tickets are $30; social members, $25. Call 973-827-5996, ext 3 for reservations.

And Beyond…

Hoboken Italian Festival, Thursday – Sunday, September 6th – 9th. This is the 85th year of the feast in Hoboken. The origin of the feast dates back over 800 years in Molfetta, Italy. The procession through the streets is how we honor that tradition. Enjoy the feast fun! The vendors, the entertainment and the procession, but the real highlight of the feast has to be our famous fireworks. Click for more info.

35th Annual Greek Festival, Thursday – Sunday, September 6th – 9th. St. Demetrios Greek Orthodox Church, Union, NJ. Enjoy the tastes and sounds of Greece under the tents, rain or shine! Homemade foods such as mousaka, pastitsio, roasted lamb, souvlaki and gyro as well as homemade pastries including baklava, loukoumades, and galaktonbouriko. Live music, Folk dancing, zeibekiko contest, and free dance lessons! Greek Import Boutique. Don’t forget to bring the kids to the rides and games!

An Evening in the Vineyards | Wine Tasting Fundraiser, Friday, September 7th from 6pm-9pm. CentraState Healthcare Foundation sponsors this event. The event will feature a sampling of more than 70 wines from around the world, craft beers and unique spirits, all coordinated by Max’s Beer, Wine and Liquor. Great Restaurants, Freehold, will provide catering. Proceeds will support the Linda E. Cardinale Multiple Sclerosis Center. Click for more details.

Taste of Medford, Saturday, September 8th from 12pm-3pm. Held at Kirby’s Mill. Enjoy great foods from local restaurants, live music, entertainment and working mill demonstrations. Click for more information.

Lavallette Heritage Day Festival, Saturday, September 8th from 9am-5:30pm. Free Admission, Held at Philadelphia Avenue and Bay Blvd. 200 outdoor booths, Food Vendors, Entertainment, Children’s Games, Live Bands, Antique Car Show and the Ocean County String Band.

Edison’s Fall Family Spectacular, Saturday, September 8th from 2pm-11pm. Papaianni Park (Municipal Complex) will be transformed into a giant outdoor festival with fire works, over 100 merchandise and craft vendors, kids’ activities, great festival food, local merchants and civic groups and live music and entertainment. Come hungry and enjoy the pizza, zeppoles, sausage and peppers, popcorn, cotton candy, shish ka bob, kettle corn, BBQ and more great food along the street.

Feast of San Gennaro at the Jersey Shore, Saturday & Sunday, September 8th & 9th. Downtown Belmar. The festival will feature plenty of Italian foods, wines, games and activities, starting with the traditional procession of the statue of San Gennaro, benefiting The FoodBank of Monmouth and Ocean Counties. Look for eating contests, dancing, games for young and old, live entertainment and exciting special guests. Click for more info.

The Art of Food Festival, The Riverdale Art Center will host, with the Community FoodBank of New Jersey and its Food Service Training Academy, this event to prepare elegant dinners at the Glenburn Estate, 211 Hamburg Turnpike, Riverdale. This event will feature a gourmet dinner on September 8 and September 10 from 6-9pm and September 11th from 7-9:30pm, and a barbecue on Sunday, Sept. 9th, from 1-4pm. Students from the Food Service Training Academy will work with a different local executive chef each day to help prepare and serve meals. Tickets for the dinners are $75; $35 for the barbecue. Call 973-513-9250 for more info.

Seafood in Seaside Festival, Sunday, September 9th from 10am – 7pm. Grant Ave, Seaside Heights. Mouth watering seafood specialties from local restaurants. They will be serving a variety of seafood, such as, sushi, clams, shrimp, calamari, crab cakes, seafood kabobs, and blackened scallops just to give you a sampling of what will be offered. The festival features all day musical entertainment from bands such as local favorite, Shorty Long. Shoppers will be able to browse artists and crafters merchandise and a flea market with over 80 vendors.

Beach Plum Festival, Sunday, September 9th from 9am-4pm at Island Beach State Park. The celebration will include beach plum picking and jelly making demonstration, arts and craft show, food and entertainment, children’s games, bird banding demonstration, environmental and non-profit exhibits, and a kayak raffle. Click for more info.

Philadelphia National Candy Gift & Gourmet Show, Sunday – Tuesday, September 9th-11th. Atlantic City Convention Hall. America’s largest trade show dedicated to the retail confectioner, is sponsored by the Retail Confectioners Association of Philadelphia. There will be confectionery, snack, ingredients, display, packaging, and equipment companies from around the world. The who’s who of confectionary professionals in attendance. Educational seminars to expand your horizons. Click for more info. and register.

An Evening in Normandy, Culinary Workshop, Tuesday, September 11th from 6pm-9pm. Culinary Workshops Offer Taste of Global Cuisine at Atlantic Cape. The home of Taillevent, chef to kings and author of France’s first cookbook, this region, located near the coast and its abundance of lush orchards and dairies, dictates the cuisine that is rich with seafood, butter, cream, fruit and meat. The menu will include Moules Normande, Veal Calvados, Pear and Camembert Salad, and Creamy Apple Tart for dessert. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

Living Social’s Craft Beer & Food Truck Festival, Saturday, September 15th. Brooklyn, NY. I don’t normally post NY events but this one is big and for a great cause! Unlimited 5-ounce tastings of craft beer, top-notch food trucks, DJ dance party, art, games, and more—all at Skylight One Hanson. A portion of all proceeds will go to benefit Move For Hunger. There are two sessions: 12-4pm & 6-10pm. Click here for all the great details.

Sickles on the Road: Discover the Best of Edible Princeton, Saturday, September 15th from 9am-6pm. Spoil yourself this fall and join Sickles On The Road for a day of culinary discovery in Princeton! Hosted by Kirsty Dougherty, On The Road Tour Director and Sickles’ Chef Carol Maxwell, this is an insider’s look at the burgeoning culinary scene of Princeton and a chance to try your hand at mozzarella cheese making! More info. here.

Festival of the Sea, Saturday, September 15th from 10am-7pm. Presented by the Asbury Park Press is a street fair located in the heart of downtown Point Pleasant Beach, on Arnold & Bay Avenues, where visitors sample dishes by area’s finest restaurants (from clam chowder to lobster to steak); wine garden, arts & crafts, pony rides, antiques, health, business and non-profit booths, kiddie games and live entertainment.

Fall Family Festival, Saturday, September 15th from 9am-4pm. JFK Blvd. & Promenade, Sea Isle City. Sand Sculpting: Demonstration & Contest, 9am to 12pm; Seaside Market & Food Court, 9am to 4pm; Children’s Activities and Live Music, 10am to 3pm.

Atlantic City Seafood Festival, Saturday & Sunday, September 15th & 16th. A two day extravaganza of fun, food and entertainment celebrating the treasures of the Atlantic Ocean while highlighting our sea side city. The festival will offer event goers the opportunity to treat their taste buds to a large variety of dishes prepared by area restaurants and culinary personalities. Click for more details.

WineFest 2012, Saturday & Sunday, September 15th & 16th from 12pm-5pm. Held at Valenzano Winery in Shamong, NJ. Sample award winning, local, wines from seven New Jersey wineries, while enjoying live entertainment. There will also be local restaurants providing food and cheese tastings, try grapes right from the vine, children’s activities, helicopter rides and much more.

Delicious Orchards Apple Fest, Saturday & Sunday, September 15th & 16th. Colts Neck, NJ. Applefest is fun for all ages! Some of the things planned are: Live Music, Antique Car Show, Free Food Samplings, Clown Entertainment, Fun Games and more.

Champion of the Grill | BBQ & Blues Festival, Sunday, September 16th from 12pm-5pm. Sussex County Fairgrounds, Augusta. Get your ears and appetites ready for bbq tastin’ and the blues. Free admission, free parking, free tasting, and free music plus a classic car show, motorcycle show, vendors and exhibitors.

South Jersey Food Swap, Friday, September 21st from 7pm-9pm. Held at Bellview Winery. Swap locally produced foods with your community. All items must be homemade, homegrown or foraged.  You can bring all the same item or several difference items.  Click for more details.

Great Grape Harvest Celebration, Friday, September 21st. Renault Winery. Enjoy a cooking of the goose dinner. This is a multi course tasting menu featuring various wine tastings. This event is highlighted by the rare opportunity to taste the grape, the juice and the wine. For more information and to RSVP, call 609-965-2111.

SJ Oktoberfest, Friday, September 21st from 7pm-10pm. Held at Wedgwood Country Club in Turnersville. This event will feature German craft beers and wines from the region’s top beverage distributors and festive food sampling from the area’s finest restaurants, food suppliers and chefs. Look forward to great German-inspired foods and libations, Oom-Pah music, DJ party and dance songs, contests and prizes and much more.

QUE by the SEA, Friday – Sunday, September 21st – 23rd. Grant Ave, Seaside Heights. The highlight of the event, the Barbeque State Championship will exemplify good, old-fashioned American fun. This competition will feature contestants from throughout the tri-state, who provide the best overall BBQ in four categories including chicken, ribs, pork, and brisket. Large food vendors will be selling tasty barbeque specialties along Grant Avenue, artists and crafters, as well as retail vendors will contribute to the experience of the event. All day musical entertainment includes Seaside Heights’ favorites, Little Bit of Heaven and Shorty Long to name a few. Beer will be available for purchase. Click for more details.

Greek Festival, Friday – Sunday, September 2st – 23rd. St. Barbara, Toms River. There will be authentic Greek food and Greek pastries, loukoumades, Souvlakia, and Gyros. There will also be drinks, dancing by GOYANS and youth groups, music, rides and games. Click for more info.

Summit Wine & Food Festival, Friday- Sunday, September 21st – 23rd. This event features Food Network & Bravo celebrity chefs, Sommeliers, top winemakers and wineries. Enjoy chef’s demonstrations, wine expert seminars, wine tastings, food and wine dinners, mixology cocktail, spirits and beer presentations. Click for more info.

Wildwood Crest Seafarers Celebration, Saturday, September 22nd at 10am. A vibrant street festival featuring live music, family and children’s entertainment, dozens of craft vendors, food and more. Along Sunset Lake from New Jersey to Miami Aves. during the day. Cap off the day with  a live concert and fireworks display at the beachfront. Click for more information.

Oktoberfest at Crystal Springs Resort, Saturday & Sunday, September 22nd & 23rd. Vernon, NJ. This year the event with have a bigger location, more events, more bands, more food,  more beer… but this is still the same Oktoberfest you’ve come to love! Click for more info.

The Chester Lions Oktoberfest Fundraiser, Saturday, September 29th from 12pm-8pm. Keeping with tradition, the Oktoberfest will focus on celebrating traditional music, native dress and a special Oktoberfest beer only available for a short time. There will be a nice selection of German food as well. Click here for more details.

Italian Festival, Saturday, September 29th. Enjoy the many great shops at Smithville while experiencing everything Italian.

Chowderfest, Sunday, September 30th from 11am-4pm in Beach Haven, LBI. This family fun festival features live music, activities and unlimited Chowder tasting with the opportunity for each ticket holder to vote for their favorite red and white chowder. The event is nestled in Beach Haven surrounded by beautiful views of the bay and plenty of year end discounted shopping. It has become a tradition for family and friends to gather together to say good bye to summer and welcome in the fall.

Italian Street Festival, Friday – Sunday, October 5th – 7th in Seaside Heights. The Italian festival features performers straight from Italy. Savor a weekend of delectable Italian specialties, arts and crafts, entertainment, and a parade that is bound to delight young and old alike. The festival begins Friday at 4:00 p.m. and continues through Sunday. The Columbus Day Parade starts at 1:00 pm Sunday on the Boulevard.

Medford Oktoberfest, Saturday, October 6th from 3pm-7pm. Held at Ironstone Village. Enjoy a beer garden, food, live music, entertainment, local vendors and more.

Robert Irvine Live, Friday, October 8th at 8pm. Red Bank, NJ. This show, with Chef Robert Irvine (Food Network’s Restaurant Impossible) is a high-energy, multimedia and multi-sensory theatrical experience. More than just a cooking demo, “Robert Irvine Live” is an interactive culinary show that provides multiple opportunities for audience participation while witnessing the challenging nature of the TV show come to life right before your eyes. Click for more details and tickets.

Jersey Shore Wine Weekend, Friday – Sunday, October 12th – 14th. Asbury Park, NJ. From the creators of Jersey Shore Restaurant Week comes four great events to enjoy wine and food. Learn more about the event details here.

Porktoberfest, Saturday & Sunday, October 13th & 14th. Philadephia, PA. Pig out on a plethora of porcine pleasures—and toss back some tasty German beer while you’re at it—with this seasonal Adventure: entry to Porktoberfest: an Oktoberfest-themed afternoon filled with all-you-can-eat pork barbecue, live music courtesy of CTO Entertainment, games, and more.

Jersey Bites & “Buy Jersey Local” at Dearborn Market Sept 9th

Deborah Smith, Executive Editor
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Join us for a Jersey Local Celebration at Dearborn Market. Jersey Bites Executive Editor, Deborah Smith, will be on hand along with the ladies from TheJerseyTomatoes.com with some unique “Jersey Apparel” like these adorable “Pork Roll Aprons.”

Come in to meet the people and places behind the delicious products Dearborn Market sells – pizza’s, cookies, cakes, chocolates, spices, honeys, ice-creams, tea’s, marinades, sauces, pasta’s, pickles and more – all produced in New Jersey and available to purchase.

Adelicacies Baked Tarts Applicious – chocolates
Born to Hula – hot sauces
E&M Honey
Fourth Creek Relish
Frankie Feds Pizza
Gerardo’s Marinara Sauce
Gourmet Kitchen hors dourves
Griggstown Pot Pies
Mamma Mia Crushed Tomatoes
Mary Ann’s Ice Tea
Mia Cucina Marinara Sauce
Patriot Pickle
And more!

This summer Dearborn Markets encouraged their customers to think Jersey Fresh by featuring special “Buy Jersey Local” signage next to all the fruits, vegetables, and specialty products that are produced right here in New Jersey.

Then in July, they held an in-store raffle where 40 lucky Dearborn customers attended a NJ Farm Tour, spending a day exploring some of our favorite NJ Farms – Larchmont Orchards, where Dearborn gets their beautiful peaches and nectarines, Bifulco Farms, where they have been purchasing their vegetables since 1970, and Lucas Greenhouses and Overdevest Nurseries where they get some of their beautiful garden center plants.

For more information, visit Dearborn Market’s website at www.dearbornmarket.com and we hope to see you there.

Dearborn Market
2170 New Jersey 35  Holmdel, NJ 07733
(732) 264-0256

Get on the Wine Train with Train

Veronique @ Food & Wine Chickie
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Get on the Wine Train with Train
Train at Central Park

Yesterday, I had the opportunity to attend the Central Park concert of Train. The evening was beautiful and Pat Monahan’s voice was as powerful, captivating and full of emotion as ever. The band performed nearly 15 songs and sounded amazing. A must-attend concert for anyone.

One of the reasons I attended the event was to partake in an exclusive private wine tasting hosted backstage by the band members of their wine brand, Save Me, San Francisco Wines.

Save Me, San Francisco Wine Company is a collaboration between Underdog Wine & Spirits and the Grammy Award-winning band. Underdog Wine & Spirits works with domestic and international producers to craft wines like Cupcake, Fish Eye, flipflop, Big House and Octavin.

Veronique Deblois, Pat Monahan and Guest

The band has three aptly-named wines: Drops of Jupiter, Calling All Angels and California-37 (the name of Train’s new album).

Here are tasting notes according to Underdog Wine & Spirits:

  • Drops of Jupiter Petite Sirah ($9.99): Fruit-forward, insanely loveable Petite Sirah-based Red Wine. The minute you uncork the bottle, the boysenberry fruit leaps from your glass. With soft, supple tannins, this wine is great with food or without. Serve it at cellar temperature to allow the flavors to evolve in the glass.
  • Calling All Angels Chardonnay ($9.99): Fruit-forward, medium-bodied Chardonnay. This wine has a fantastic citrus scent and a hint of pineapple that works great with the slight vanilla bean notes. The soft tannins and long finish make this great with both a dinner or a drink with friends. Serve straight from the cellar so flavors come alive in your glass.
  • California-37 Cabernet Sauvignon ($9.99): Big, bold and enjoyable Cabernet Sauvignon. This wine is driven by rich, ripe cherry flavors with a cedar and tobacco nose. Packed with soft, round tannins and a nice long finish that lingers with spicy, vanilla notes. Serve it at cellar temperature to allow the flavors to evolve in the glass.

The band donates a portion of all Save Me, San Francisco wine sales to Family House in San Francisco, helping provide a safe, secure temporary home to families of seriously ill children who are undergoing treatment far from their own homes (for more information on Family House, visit http://www.familyhouseinc.org). To kick off the effort, in April, the band surprised Family House CEO Alexandra Morgan with a check for $50,000.

The wines are readily available and at affordable prices that allow wine fans to enjoy them any time.

Here are some of our favorite New Jersey wine shops carrying the Save Me, San Francisco Wines:

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

Make a point of trying these approachable wines.

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.

Kyushu: Exceptional Japanese Cuisine in Wallington

Deborah Smith, Executive Editor
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Kyushu: Exceptional Japanese Cuisine in Wallington

When I received an invitation to come to a grand opening of a Kyushu, a new Sushi/Sake bar restaurant opening in Wallington,  I was a bit hesitant at first because quite frankly, I didn’t know where Wallington was.  (I apologize to all the fine people and establishments in Wallington.) Curious and eager to find out more about this area, I did a quick search of their location and was happy to find that it is the perfect spot for anyone heading to an event anywhere around the Meadowlands or Izod Center.

You’ll be happy to know that there was ample parking available on the street, at least on the night we were there.  The bar/lounge area had a happy crowd enjoying cocktails, a lovely room with booths and in the back a sushi bar with 2 chefs busily preparing their many beautiful dishes.  We  sat and were immediately served some excellent sake in wooden boxes.  We toasted to their success (sans the clink) sipped and watched the chefs do what they do best.

I’ve never eaten sushi like this, the quality of the fish, the combinations, the right balance of crunch and  incredible sauces all added up to an unforgettable experience.  I for one, was not a lover of raw fish.  All that has changed.  We tried only one cooked dish of shrimp , noodles and veggies and even that was served with a light not too sweet or salty broth.  Excellent! The pictures tell a better story.  I have tried to describe what every roll and dish was.  See for yourself here….

Kyoshu is fun and has a hip vibe. The cocktails are amazing.  Make this a destination for a great nite of  sushi, sashimi, Japanese tapas, teriyaki, tempura, noodle dishes served with a smile by an amazing staff.

Thank you to Victor the manager and Jason the owner for this invitation.  I give this place 5 stars and my friends  that joined me agree. I for one, can’t wait to go back.  The menu is extensive and not expensive!!

Kyushu, Exceptional Japanese cuisine and Sake bar  Like them On Facebook
209 Paterson Ave, Wallington, NJ

LauriLee has been passionate about food her whole life. She spent many years in the travel business and always enjoyed dining out at many ethnic restaurants here and abroad. She is a self motivated foodie who has been cooking for over 30 years. Her recipes are based on fruits, vegetables, herbs, vinegars, various healthy oils, citrus , seafood and organic chicken and turkey.  LauriLee also cooks for her daughter who is a Vegan, so we can look forward to some healthy vegan/vegetarian dishes from her kitchen. To learn more about LauriLee’s cooking classes and personal chef service, visit her website at LauriLeesHealthyCooking.net and Like her page on Facebook for great recipes and cooking tips.

Disclosure: Food and beverages were provided to all media attendees free of charge.  All opinions and ideas for this post are my own. No reviews or mentions are ever promised in exchange for invitations to dine at any establishment.

Cod Almighty Chippery in Westfield

MStavrou
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Cod Almighty Chippery in Westfield

Cod Almighty Chippery

For consumers who have reached their fill of the same old food places popping up on every corner (do we really need another frozen yogurt shop?), Cod Almighty Chippery proves that thinking outside the box can be rewarded. Tucked away in a strip mall, strong word of mouth has attracted a steady stream of patrons to the restaurant since it opened two years ago.

The restaurant is run by owner and head chef Rick Andreola, who recognized the need for a casual seafood restaurant that balances both traditional and healthy dishes. Customers’ favorite dishes include the classic fish-n-chips, as well as fish tacos, the Fat Fish Sandwich, and seafood chowder. All of the food is homemade and Rick’s control over the restaurant allows him to offer daily specials that reflect what he thinks his customers will enjoy. The specials, ranging from mako shark to pulled pork, are usually some of the most popular dishes at the restaurant. Deep-fried Oreos and Twinkies are an option for people looking to end their meals on a sweet note.

Chef Rick Andreola

The care that’s taken with the quality of food here is easy to see and taste. The battered fish is both moist and crispy, while the accompanying chips are phenomenal, cooked well and seasoned liberally with Old Bay. An order of fish tacos impressed too, delicious in its simplicity. Even something as simple as a side of baked beans, made from scratch with smoked bacon left us wanting more.

Fish-n-chips

Cod Almighty Chippery is not a restaurant that’s content to sit on its laurels and is constantly looking for ways to expand its offerings. The restaurant offers catering (its buffalo wings are a big hit during football season) and more recently the restaurant began delivery. Rick did hit a speed bump with delivery as he worried about the food getting soggy before it reached its destination. The solution? Each takeout bag is poked with holes, allowing the food to breathe and keeping it hot and crispy. With that much attention paid to the quality of its food it’s easy to see Cod Almighty Chippery sticking around for many more years.

Fish Tacos

Cod Almighty Chippery

231 South Avenue East
Westfield, NJ 07090
Telephone: 908-233-5533

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.

Good Food America with Nathan Lyon Features Three of NJ’s Healthiest Restaurants

Deborah Smith, Executive Editor
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Good Food America with Nathan Lyon Features Three of NJ’s Healthiest Restaurants

Whadda ya know, we’re not just Pork Roll, Egg and Cheese and Disco Fries here in New Jersey.  “Good Food America with Nathan Lyon” on Veria Living featured Asbury Park’s own Pop’s Garage this past Saturday.  The series takes viewers on a culinary adventure in search of the healthiest places to eat across America. (See the clip below.) In each episode, Chef Nathan Lyon travels the country exploring restaurants and sharing the secrets of the signature dishes that keep health-conscious foodies coming back for more.  The series will make stops in California, Connecticut, Florida, Illinois, New Jersey, New York, Oregon, Texas, Washington and Wisconsin.

This Saturday, August 25th at 9pm ET, Nathan will take a look inside Eno Terra in Kingston, New Jersey where the philosophy is “Eat Locally, Drink Globally.” He will take a visit to the restaurant’s local purveyor, Double Brook Farm where they raise a heritage breed of pork called Ossabaw hog.

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“No one knows good, healthy food like Chef Nathan Lyon,” explains Elizabeth Browde, Vice President, Programming, Veria Living.  “As a leader in the sustainable and seasonal eating revolution, Nathan’s passion and enthusiasm for nutritious and delicious eating options is infectious and is sure to inspire audiences everywhere.”

On Saturday, September 9 at 9pm ET,  Chef Nathan Lyon travels back to Asbury Park for some high quality, organic ingredients at Twisted Tree Café. Serving as their own purveyor, they will bake some of their vegan, breads and pastries right in shop with some help from Nathan. (pictured top)

Nathan Lyon is a classically trained chef with a degree in Health Science.  He is best known to television audiences for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. Chef and co-host of PBS’ Growing A Greener World, Chef Lyon was the creator and host of A Lyon in the Kitchen and among the final four on the second season of The Next Food Network Star.  He recently released his first cookbook, Great Food Starts Fresh (www.chefnathanlyon.com).
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