Page 174 ⋆ Jersey Bites

Tula in New Brunswick

Deborah Smith, Executive Editor

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July 9, 2012

Imagine being a starting quarterback going against the ranks of Joe Montana, Payton Manning, or perhaps Tom Brady. You’d most likely feel intimidated, nervous, but without a doubt, determined to give it your all to make a name for yourself like your opponents have. Such is the case of Executive Chef Michael Antony Bell of Tula Restaurant/Lounge in New Brunswick. To him, the opposing forces include such notables as The Frog & Peach, Due Mari, Stage Left, and Daryl. All of these are not only competing with him, they are in the same 5 miles radius. Luckily, America loves an underdog and Tula is just the type that we will root for.

Chef Michael began his reign about a year ago in the 2 year old location adjacent to Evelyn’s on the hustle-bustle of Easton Ave. Owners, Gus and Naji Sleiman, who also own the formerly mentioned Evelyn’s Restaurant and Bar, have created a space that is architecturally unique and beautiful. The hand carved wood and ceramic bar alone shows the dedication and time spent to make this place succeed. The “al fresco” dining made possible by the retractable floor to ceiling windows adds non-stop activity and ample people-watching opportunities. While the view from your seat is captivating, it can not compete with the food. Chef Bell, previously a sous chef at The Highlawn Pavillion, has handcrafted a menu that is seasonal, innovative, and simply delicious.

On the evening my husband and I were invited to dine, we were both intrigued and delighted by the menu and specials. We were offered a complimentary cheese and meat board to start, which combined aspects of both the Fromaggi ($18) and Charceuterie ($18) ‘plates to share’ selections. Our board consisted of aged blue, brie, and manchango cheeses along with hot soppresatta and prosciutto, olive tapenade, a few gala apple slices, and a dipping bowl of honey. The cheeses, by themselves, were outstanding. Not normally blue cheese-eaters, my husband and I surprisingly found Tula’s offering extremely creamy, almost silky, with just a hint of the sour bite we feared. Additionally, our pieces of crostini soon became vehicles for a shmear of tapenade, a piece of prosciutto and a hunk of manchengo. Needless to say, the platter was devoured before we realized we still had many dishes coming our way.

For appetizers, we decided to split a salad and the ravioli of the day special. The spinach stuffed raviolis were without a doubt a veggie-lovers’ delight. Being one of those myself, I truly enjoyed the pronounced spinach flavor as well as the wonton-like dough of the pasta. And although some might feel the dough was too delicate, I found it refreshingly light for such a usually heavy dish. As for our salad, the Avocado and Roasted Beets ($10) option was quite the looker! Fortunately, looks matched flavor and we both had great things to say. I, myself, found the meaty beets to be a perfect partner against the soft avocado. The complimentary clash between the tangy goat cheese and modest beets was what Matt found to be nothing short of satisfying.

As for entrees, we both went in different directions. I went with the Grilled Berkshire Pork Chop ($24) while Matt ordered the Applewood Smoked Bacon Burger ($13). And just as the cheese and appetizer courses shined, so did dinner. My pork chop was sizingly fitted for a king, yet plated minimally with just a few of the rosemary potato gnocchi and cherry tomatoes. The pasta pieces, made in-house, were sautéed with a ridiculous amount of thick-cut bacon bites. No complaints here: if you want to plate my pork with more pork, by all means, go ahead! And although I tend to like my pork chops more on the pink side, I found the meat to be tremendously tender and seasoned just enough to allow the pork flavor to standout. As for the burger, with its aged white cheddar and house made barbeque sauce, it was executed well. The accompanying lightly-dressed organic salad countered the fatty-nature of the beef respectively. Salty, not the crispiest we’ve ever had, fries also came with and rounded out the sandwich entrée.

The dessert course was also compliments of the Chef and we went with the Mexican Chocolate Sponge Cake. It was paired with a dulce de leche ice cream, sourced from neighboring ice cream shop Thomas Sweets. Each triangle of cake was deliciously moist yet feather-light. A spoon carrying a piece of cake, some ice cream and a touch of the raspberry drizzle was the perfect note to end our meal on.

And so it goes that although Chef Michael does have his work cut out for him against the other heavy-hitters of the town, he is skilled and passionate enough to thrive and compete. When asked what dish he feels most proud of and encouraged guests to order, he suggests the scallop entrée ($25). He laughed that while working at the Highlawn, he cleaned and prepped so many of these seafood delights, that his rendition of them should be nothing but perfect. So with that said, I hope you try Tula, order the scallops, and put your money towards the underdog.

Tula Restaurant and Lounge is located at 47 Easton Ave., New Brunswick, NJ. They are open for lunch Monday-Friday and Dinner Monday-Saturday. Sundays are closed, but can be reserved for private events. Outdoor seating is available, reservations only. More information can be found at www.tulalounge.com

Gina Glazier is a born and raised Jersey Girl. She recently earned her Master’s degree in Reading & Literacy and currently teaches 5th grade. Gina lives with her husband Matt who is her number one fan and shares in her passion for the culinary arts, minus the cooking part! Her “culinary life” became a reality a few years back when she was chosen to be a guest ofThe Star Ledger’s Munchmobile. This ignited Gina’s desire to be around food and all its counterparts all the time, meaning restaurants, cookbooks, TV shows, cooking, etc. Gina says her “biggest and most monumental experience” was being a part of The Star Ledger’s Pizza Patrol two years ago where she traveled the entire state, eating at 3, 4, sometimes 5 pizzerias a night for just about 6 months! You can check out her Hungry Teacher adventures, on her blogwww.ahungryteacher.blogspot.com.

Road Bites: Euphemia Haye in Longboat Key

Uncategorized

Jennifer Miller

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July 6, 2012

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Recently, I went on a much needed vacation with my family to the beautiful Florida Gulf Coast town of Sarasota. We decided on Sarasota to visit a good friend who recently moved to the area permanently. I wanted to see Longboat Key and Anna Maria Island this time around. They are connected to the Lido Beach area of Sarasota called St. Armand Circle, named in honor of John Ringling of the Ringling Brother’s Circus family. I was told that Longboat Key was owned by John Ringling and that he brought wealthy guests to his magnificent mansion on the bay built to resemble the homes on the Grand Canal in Venice, Italy. Once there, they would be taken outside on the expansive marble veranda overlooking Longboat Key, probably with a good Cuban cigar, nibbling a smorgasborg of hors d’oeuvres with expensive Cognac in hand only to be whisked off in the Ringling yacht to stake out their own piece of paradise! While we were in Sarasota we toured the Ringling grounds and mansion, a must see when in Sarasota to really get a real feel for what the area was like and how it evolved into the vibrant arts center it is today.

I knew I wanted to eat on Longboat Key and had been told about a fabulous restaurant that wasn’t to be missed. Euphemia Haye is the kind of place you know just by looking at it, is going to be all that you have been told it would be. A charming locale surrounded by tropical plants and flowers and massive Banyan tree large enough to live in! Once inside this lovely establishment you are welcomed with aged wooden wine boxes covering the walls and the dining room with intimate tables, each with its own lamp, ours a converted silver sugar bowl. The artwork around the room has a collected feel and creates a fine old home feel.

As soon as we were seated we were served a wonderful spiced bread, so moist it ate like cake. Yum! The menu offerings were very attractive to my family with lots of oohs and ahhs. The Classic Caesar Salad table-side grabbed us, so reminiscent of fine dining back in the day. We weren’t disappointed. Both the performance and the dish were just as I remembered. The entrees we chose were the Famous Roast Duck, Pistachio Encrusted Red Snapper, and Homemade Gnocci’s with Gorgonzola Cheese.

We decided to order vegetable sides for the table, Creamed Spinach and Old Fashioned Mashed Potatoes. The duck was perfection, crispy skin, juicy and oh so rich with a perfect bread stuffing and fruit compote. My son ate everything and even asked if he could chew on the leg bone! My huband’s fish had skin beautifully crisped with tender moist fillet. The pistachio crust gave the fish a wonderful nutty crunch. My handmade gnocchi were light as a feather caressed by a creamy, flavorful Gorgonzola sauce. The side veggies were sheer heaven! Mashed potatoes pureed with cream and butter and just the right amount of seasoning and the creamed spinach braised in cream and perfectly seasoned were the best I have ever tasted anywhere! When the main meal was over, our plates were embarrassingly clean. Our server discreetly removed our dishes and thankfully made no comment.

We were so full when the dessert menu came we opted out. However, when we heard you had to go upstairs to see all of the options we made a beeline just in case. They bake their own pies and cakes and they were gorgeous! We ordered some to take back with us for later! The pictures are great, but do not do them the justice they deserve. We ate the apple and cranberry and the peach crumble at the condo within the next two days! A wonderful restaurant not to be missed when visiting the Sarasota area! It is always nice to back home in New Jersey! Back on the road to find my next great food find.

5540 Gulf of Mexico Drive, Longboat Key, Florida, 941-383-3633

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.

NOT ALL SANDWICHES ARE CREATED EQUAL

Deborah Smith, Executive Editor

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July 6, 2012

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Pickles Deli at Bally’s Atlantic City Unveils Food Challenge Complete with Behemoth Corn-Beef and Pastrami Sandwich

Goodie-gluttons, career-carnivores, and ravenous-rye-lovers rejoice, because Pickles deli at Bally’s Atlantic City has a sandwich so gigantic no conventional plate will suffice. This 3.8 pound monolith that can only go by one name, behold – The Monstrosity with Mustard. And till Labor Day guests can take it on in an epic challenge.

While the name is quite a mouth full in-itself, nothing truly compares to this staggering sandwich tower. Dreamt-up by Bally’s Executive Chef, David Utley of Bally’s, this titan is forged of one pound of Pastrami, one pound of Corn Beef, 4 Net Wt. Oz. of Dijon mustard, 4 Net Wt. Oz. of Red Onion, 12 slices of Tomato, 12 leaves of Lettuce, 24 thin slices of kosher Pickle, and three slices of Pullman Loaf Rye Bread.

“The fact that the Monstrosity weighs in at 3.8 pounds says it all. It’s the biggest and baddest sandwich I’ve ever seen here at Bally’s in all my years,” said Jerry Beaver, Director of Food and Beverage for Bally’s Atlantic City. “Pickles, Bally’s, possibly, the entire Atlantic City Boardwalk will never be the same.”

So are you one of the brave that wishes to take down the breaded breast? Then prepare your stomach for the fight of its life, because the quest for infamy commences now. From that point on Pickles will offer the sandwich to all that wish to stand mono y mono with the monster. Challengers will be given 30 minutes to finish off The Monstrosity with Mustard, but be warned the plate must be licked clean. If one displays the intestinal fortitude required to slay this demon of the deli than they will not only be praised with a photo on the Pickles Wall-of-Fame, but also receive a sandwich of their choosing from the Pickles menu everyday they walk into Pickles until Labor Day 2012.

Pickles combines all the staples of a traditional New York style deli, the plentiful menu boasts reasonable prices while featuring such Jewish deli staples as Matzo Ball Soup, Stuffed Cabbage with Gravy, and Potato Latkes Pickles. Though it could be argued the real stars at Pickles are the over-sized and stuffed sandwiches; Corned Beef, Pastrami, Brisket, Tongue, Turkey, and Ruebens. Its hours of operation are from Noon to 8pm on Monday thru Thursday and Noon to 9pm Friday thru Sunday. Pickles features inside dining accommodations, as well as Boardwalk seating and alcohol options which include wines and beer.

Please be aware The Monstrosity with Mustard must be ordered 24 hours in advance, no exceptions. For more information on this and Bally’s please visit www.ballysac.com.

Dinosaur Bar-B-Que Comes to New Jersey!

Terry Krongold

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July 6, 2012

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By now, most hard core BBQ fans have probably heard that Dinosaur Bar-B-Que has arrived in New Jersey. I would think that most of these people have already been to Dinosaur. At least once. I was there twice in one week. Yes, it’s that good. We’re talking competition style BBQ, my friends. This is the real deal. This is brisket that is smoked for 14-16 hours, and when you see the smoke ring, and taste the tenderness of the meat, you understand why the people at Dinosaur Bar-B-Que say “BBQ is not a science, it’s not an art, it’s a craft.” Amen.

The newest Dinosaur Bar-B-Que in Newark, opened about two months ago, after two years of renovation on a building that was once a distillery and a haberdashery (in Newark’s hey day). It is in fact the fifth location for this young company, all in urban environments. They started out in 1988 as a mobile operation in Syracuse, NY.

But we came to eat so let’s get on with it! At a blogger’s lunch in mid-June, hosted by Scott Kleckner, Dinosaur’s VP of Operations, we were treated to a non-stop parade of appetizers, mains, and desserts. Important to note that everything is made in-house and from scratch. During the tour, Scott made it a point to show us the storage room so we could see that there are no boxed items and nothing frozen. Even the pickles are house made.

Appetizers included a benign sounding “Sausage, Cheese, & Crackers.” Whoa, there was nothing benign about this! House made smoked hot-link sausage served with pimento cheese, and black pepper cheddar crackers and pickled onions. Absolutely addictive!

They’ve got a hit on their hands with the authentic Fried Green Tomatoes. Crispy tomatoes served with a spicy smoked shrimp remoulade and topped with chives.

When was the last time you saw Deviled Eggs on a menu? Um, I’m thinking maybe never. Well, Dinosaur’s version have a delicious Creole spice to them.

Still on appetizers…next up, the Bar-B-Que Shrimp. Wild-caught Louisiana Gulf shrimp sautéed in a Creole butter sauce and served over grilled corn bread. Just like being on the Bayou!It’s not all about meat at Dinosaur. The BBQ Salmon Fritters were outstanding. House smoked (I can probably stop saying that; you get the idea) salmon tossed with red pepper, corn, and chives. They are crispy fried and served with a creamy creole mustard sauce.

Staying with the Southern theme, Scott thought we should try the Chicken and Sausage Gumbo (and who am I to argue?). Smoked chicken, okra, and chorizo served over rice. That would be great on a chilly evening.

The Newark location has 160 employees, including two pit masters. They have 12 people just in the finishing kitchen on the main floor. The three smokers are in the basement and they go through at least two cords of wood each week. That’s hickory wood. They do all their own butchering, and all the BBQ gets inspected and approved by a manager before it gets served. This is a very hands-on operation. The managers must learn every aspect of the restaurant and learn to make all the food, even the sausage.Finishing up the first course, Dinosaur’s famous Jumbo BBQ Chicken Wings. Their wings are spice rubbed, pit smoked, then finished on the grill. They come in four varieties: Mild (honey BBQ or sesame hoisin), Hot (Wango Tango with a Jerk glaze), Hotter (garlic chipotle), and hottest (Devil’s Duel). These babies were finger-lickin’ good! The Wango Tango was my favorite.

Now that we’ve digested the appetizers, Scott sent out the ribs. They do St Louis ribs here – dry rubbed and slow pit smoked. The ribs have a very light glaze of Dinosaur’s own BBQ sauce. They sold over one million pounds of ribs last year. At the top of this post I mentioned “competition style” BBQ. That means the meat should not fall off the bone. There should be a slight tug when you bite it. Too many so called rib joints, overcook the meat and when that happens, the meat falls off the bones. This is not how it’s done at the highest level of real BBQ. And Dinosaur knows what it’s doing here.

But maybe you’re not a rib eater. Not to worry, Dinosaur has probably the best BBQ chicken I’ve ever had. Just to be clear, I almost never order chicken out because it’s usually dry and boring. Not here. The BBQ Chicken is apple brined and pit smoked. It was moist, juicy, and melted in your mouth. The texture was like velvet.

We asked Scott what they do with any ribs that perhaps don’t make the cut for the manager’s approval. Like any restaurant, they put it to good use. Here, they make an incredibly delicious BBQ Fried Rice. You read that right. It was fabulous.

Even though we were bursting, Scott “forced” us to try two desserts. A smooth Peanut Butter Chocolate Pie, and the Blackjack Pie. I am not a big fan of peanut butter pies, but this was really good. My favorite was the Blackjack Pie. Who wouldn’t love a pie filled with bourbon, pecans, molasses, and chocolate? Decadent, yet surprisingly light.

There is a full bar with a large list of great cocktails, wines,and craft beers. They even put their smoking expertise to use here. Their winter beer is a Smoked Porter. The hops are smoked and then sent back to the brewer for finishing.

Dinosaur Bar-B-Que, which is adjacent to the Prudential Center, will soon open an outside dining area. Inside, they’ve got seating for 200. In the future, they’ll open a private dining room for 60, and will even offer “whole hog.” Sign me up!

Three to six months before the opening, they put a sign out for “help wanted.” They were inundated with applicants. They hired all locals, some for whom this is a second chance. Management didn’t hire a Pastry Chef – they hired someone who needed a job and could be taught the recipes. Like the areas that the restaurants are in, it has more to do with the building than the location. They look for buildings with character. They use reclaimed furniture, the bar top is made from old beams. Seems to me they’ve got the right idea. By going into areas that are underdeveloped, they’re transforming more than just buildings.

www.dinobbq.com
224 Market St.
Newark, NJ
862-214-6100

Open Monday-Thursday: 11:30am – 11:00pm
Friday and Saturday: 11:30am – Midnight
Sunday: 11:30am – 10:00pm

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 media events.

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].

Craft Beer Dinner at Anthony’s Coal Fired Pizza

Christine Van Arsdalen

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July 5, 2012

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There are certain food pairings that seem born for one another. Alone they are delicious, but together their unique flavor profiles meld together to create the perfect, well balanced bite. These classic combinations include staples like peanut butter and jelly, tomato soup and grilled cheese, and of course pizza and beer. Put a unique twist on them and you’ve arrived somewhere between childhood and heaven.

So, being an avid connoisseur of all things “updated classic,” I was elated to be invited to a media dinner at Anthony’s Coal Fire Pizza to sample two of my favorite things; artisan pizza and craft beer. I was even happier to learn that the beer for the evening was going to be provided by one of my favorite breweries, Jersey’s own Flying Fish Brewing Company. Talk about having your cake and eating it too. Naturally, my anticipation was building like a kid waiting for Christmas.

When I arrived at Anthony’s Coal Fired Pizza in Edison I was met with a warm and inviting interior and friendly service. The space was well decorated with a modern feel; sort of Italian restaurant meets sports bar. If Al Capone and Joe DiMaggio opened a pizza place it would probably look something like Anthony’s. Aside from the décor, one of the first things I noticed was the atmosphere. I was greeted by smiling faces welcoming me to the restaurant. The staff really made an effort to make you feel like family; definitely a great way to start the evening.

The meal began with a fresh salad of mozzarella and tomatoes, a treat for an Italian girl like me. It was paired with Flying Fish Farmhouse Summer Ale; a slightly bitter beer that had a little zip. The mozzarella was rich and creamy with just a hint of salt, while the ale had a crisp bright taste that cut through the fattiness of the cheese. It almost acted like balsamic vinegar that is traditionally served on the dish. When tomato was thrown in the mix it gave it a little bit of sweetness creating a sinfully succulent bite that made my inner Italian belt out Sinatra with joy.

After a surprise salad course, they brought out Anthony’s signature coal fired wings and ribs paired with an IPA. I know right, coal fired ribs, not something you find at a pizza place every day. Nonetheless, both the wings and the ribs were surprisingly delightful. They were definitely far from your run of the mill pizza place fare; you know wings that are sloppily fried and then smothered in hot sauce and dry ribs covered in sugary sauce. The juicy chicken had a subtle smoky flavor; sporting a tasty mix of blackened seasoning. The ribs had a rosemary note that when paired with the juicy pork and citrus of the beer created a taste sensation good enough to make you believe pigs really can fly.

They threw a curveball in the menu with a meatball course, and then served the pie-za de resistance. The sauce, which any Italian will tell you is the foundation of every good pizza, had a zesty but sweet flavor. You could really taste the tomato, a refreshing change from the over-seasoned sugary sauce you find on a lot of pizza. The crust, which can often be burnt or mushy, was light and flaky with just the right amount of char on the outside. The cheese was fresh and slightly salty; providing the gooey richness we all love about pizza without the grease we all hate. I was already enjoying the pizza, but when paired with the Flying Fish ESP; I was floating on cloud ten. The sugar in the sauce really pulled out the sweet caramel undertones of the beer. Holy deliciousness batman; what a dynamic duo!

The meal ended with Cheesecake served with you guessed it, beer. You’re probably thinking “ok that’s a new one;” I know I was. However, I was quickly corrected. The beer, a Belgian style called Abbey Doubel, had a rich spicy dark fruit flavor that when paired with the cheesecake tasted just like a cherry cheesecake. It was so good I ate my entire cheesecake, a pretty impressive feat considering I had already put away five courses. Needless to say I left the restaurant at the end of the night incredibly full and satisfied. I will be returning to Anthony’s soon with an empty stomach and expandable pants.

Anthony’s Coal Fired Pizza

80 Parsonage Road

Edison, NJ, 08873 -(732) 744-1500

anthonyscoalfiredpizza.com

Disclosure: Food and beverages were provided to all media dinner 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 media events.

Christine Van Arsdalen is a born and raised Jersey Girl; native to central and Costal NJ. As the author of the blog the Dexterous Diner, Christine chronicles her efforts as she indulges her foodie side on her very small budget which she likes to call “champagne dining on a beer budget”. She grew up being yelled at by an old Italian woman in the kitchen who was surprisingly not her mother. Her love of food grew from a combination of cooking in a restaurant and fond memories of creating scrumptious meals from scratch with her father. Today she travels around the state of New Jersey and beyond searching for new twists on her old favorites; foods that bring you back to your childhood in a modern and sophisticated way. She loves unexpected and creative combinations, both in the food she eats and cooks. Though her palate has become more refined, she is still excited by a grilled cheese sandwich; that, and a great cup of coffee.

Foodie Things To Do This Weekend & Beyond

Events

Jon Faronea

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July 5, 2012

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Foodie Things To Do This Weekend & Beyond

Middletown Jazz & Blues Festival, Saturday, July 7th from 12pm-8pm. The Jersey Shore Jazz and Blues Foundation presents a free day of music and festivities as part of our three-event Jersey Shore Festival. There will be lots of great food too! More info here.

Front Porch Bluegrass Festival & Pig Roast, Saturday, July 7th from 10am-8pm. Great food, prizes, auctions and vendors. All proceeds to benefit BYG Work Camp. Click for more info.

And Beyond…

An Evening in Tokyo, Culinary Workshop, Tuesday, July 10th from 6pm-9pm. Culinary Workshops Offer Taste of Global Cuisine at Atlantic Cape. Experience the new style of Japanese gastro pub fare as popular menu items including Yakitori, Sushi, Noodles and Gyoza receive modern makeovers. Participants will roll up their sleeves and a few sushi rolls. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

Italian-American Festival, Wednesday-Saturday, July 11th-14th from 6pm-11pm. Freehold Raceway. Enjoy major rides, games, crafters, entertainment and of course great food, hosted by the Italian-American Association of Monmouth County. For information, contact Cheryl Scuorzo, 732-536-5832.

The Feast of Mount Carmel, Thursday-Monday, July 12th-16th. Berkeley Heights. Several days packed full of international foods, top musical entertainment, amusements and fun for family and friends. The feast day promises a variety of fun, with a midday parade through Plainfield Avenue to the Church of the Little Flower! The event will also culminate with an impressive fireworks display.

NJ State Barbeque Championship, Friday – Sunday, July 13th-15th. Wildwood, NJ. Come witness barbecue teams from around the country show off their skills in a quest for the best. Don’t miss the live cooking demonstrations, special displays, and much more. The Anglesea Blues Festival is held in conjunction with the NJ State BBQ Championship.

Pour-a-Palooza, Saturday, July 14th from 12pm-4pm. Held at the Pour House in Westmont. An Outdoor Craft Beer Festival with 30-plus breweries and music. Tickets are $35 in advance and $40 at the door. Click or call 856-869-4600.

4th Annual Lobster Fest, Saturday & Sunday, July 14th & 15th. Held at the boardwalk in Bradley Beach between Fourth and Brinley Avenues on Ocean Avenue. Hosted by the Bradley Beach Chamber of Commerce, this two-day event features seafood galore, children’s entertainment, music, beer and wine, and crafts. Come early, stay late on both days. Call 732-897-1111 for details.

Summer Walk-Around Wine Tasting, Sunday, July 15th from 3:30pm-5pm. Pluckemin Inn, Bedminister, NJ. Come enjoy 40-50 wines with the refreshing flavors and textures that are perfect for Summer. You’ll enjoy hors d’oeuvres from our culinary team, the opportunity to purchase wines on a first-come, first-served basis, and special offers to stay and enjoy dinner. Just $30 per person!

Latin-American Festival of Folklore Raices de America, Sunday, July 15th at 10am. Held at Exchange Place in Jersey City. A multicultural event with dance, music and food from different countries of Latin America. Dances like Caporales, Morenada, Tinkus, Tobas, Bol; San Jaunito, Ecu; Mariachis, Mex; Cumbia, Col; Shajchas, Baile de las tijeras, Marinera, Peru; Cueca, Chile; salsa, Puerto Rico and more. Several groups of Folk music.

Cooking Demo, Wednesday, July 18th from 11am-1pm. Bob Sickles Sr.’s Blackberries, taught by Chef Carol Maxwell of Sickles Market, Little Silver, will be held at the Taste & Technique Cooking Studio, 597 River Rd, Fair Haven. Tickets are $55, or $99 for two. Demo includes goodie bag and lunch. For tickets, call Sickles Market at 732-741-9563.

Ice Cream Festival, Saturday, July 21st from 11am-5pm. The 10th Annual New Jersey State Ice Cream Festival held in Downtown Toms River hosts ice cream eating contests, ice cream tasting and voting, games, rides, vendors, and food. For more information, click here.

NJ Crab Festival, Saturday, July 21st at 11am. Ice House Restaurant, Wildwood. There will be crabs, a beer garden, crabs, kids activities, crabs, live music, and more crabs. Click for more details.

The Tastes of New Jersey | NJ Farm to School Network, Sunday, July 22nd, from 12pm-4pm. Two opportunities to learn about and savor the foods on New Jersey. Tula Restaurant in New Brunswick will host a five course tasting menu featuring locally grown foods. Evelyn’s Restaurant in New Brunswick will host an outdoor garden a la carte selection of food drinks, local community groups, farmer’s markets and more. Click for more details.

Women on the Move Luncheon & Tasting, Monday, July 23rd from 12pm-3pm. Celebrating New Jersey women of achievement at Branches, West Long Branch. Guests will enjoy the best of area restaurants and bakeries including Dauphin Grille; Park 33; Readies Café, and Bake Cupcakery and the opportunity to sample wine courtesy of The Wine Group and hand-crafted beers and sodas from The Brewer’s Apprentice. The event also includes an auction of luxury goods and services. For more information or reservations, call the Arthritis Foundation, New Jersey Chapter, 732-283-4300, extension 306.

New Jersey Peach Festival, Thursday – Sunday, July 26th-29th. Mullica Hill, NJ. A peach bake-off, educational displays, the sale of fresh juicy peaches & peach products. It’s so peachy, you just have to be there! Also enjoy live music and carnival rides. Features the crowning of the New Jersey Peach Queen and the awarding of the New Jersey Governors Cup for the best box of peaches.

Atlantic City Food & Wine Festival, Thursday- Sunday, July 26th-29th. Festival will enjoy four days of events, tastings and celebrity chef appearances that showcase the city’s abundant culinary offerings. www.acfoodandwine.com

Hot Air Balloon Festival, Friday- Sunday, July 27th-29th. The Quick Chek New Jersey Festival of Ballooning is the largest summertime hot air balloon and music festival in North America. From twice daily mass ascensions of over 100 special shape and sport hot air balloons, to headlining concerts, non-stop family entertainment, hundreds of crafters and vendors, great food, fireworks, a balloon glow, a 5k run and more, the festival is jam-packed with stuff to do. This year there will be a special Breakfast with the Balloons VIP ticket available for Sunday. Click for more info.

Soulsational Music & Wellness Festival, Saturday, July 28th from 11am-8pm, Veterans Park, Bayville. This event is dedicated to honor, learn, teach, share and explore the many healthy modalities, practitioners, organizations and businesses devoted to health and wellness. Food, great vendors and wonderful music. Learn more here.

Rutgers Gardens | Open House Festival & Wine Tasting, Saturday, July 28th from 10am-4pm. New Brunswick. Enjoy lively and informative tours of the Rutgers Gardens, a Wine Garden, Culinary Garden, Ask the Expert clinics, Farmers Market, Vendors, and Children’s Activities. Click here for more information.

Tomato Hoedown, Saturday, July 28th from 11am-4pm. Sunset Farm in Andover Township. Fun family day full of live entertainment, food, and shopping. There will be barn dancing, tomato toss/fight, raw food demo and music. There will also be vendors featuring: antiques, arts and country type crafts, food and resellers. There is something for everyone. Free entry.

28th Annual Peach Festival, Saturday, August 4th from 10am-4pm, Dutch Neck Village, Bridgeton. There will be lots of crafters, live entertainment, pony rides, food, fresh peaches, peach desserts and more.

An Evening in Our South Jersey Garden, Culinary Workshop, Tuesday, August 7th from 6pm-9pm. Culinary Workshops Offer Taste of Global Cuisine at Atlantic Cape. Learn how to get the most out of your farmers market or garden co-op. Receive tips on preparing locally grown eggplant, zucchini and tomatoes, and end the night by making strawberry-rhubarb pies and blueberry desserts. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

Shore Chef Crab Cake Cook-Off, Saturday & Sunday, August 18th & 19th from 12pm-5pm. Monmouth Park. Shore Chefs compete for the best crab cake award and the coveted People’s Choice Award. Taste fare from your favorite local restaurants. Crab cakes, fried catfish, and clam chowder bread bowls are just a few of the favorites. More information.

Growler Power: The Popularity of Craft Beer Growler Stations Are Growing in the Garden State

Peter Culos

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July 3, 2012

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Growlers. Love ‘em or hate ‘em? 64 ounces of freshly tapped beer in an awkward bottle that you pretty much have to drink in a day or two isn’t always the most convenient way to enjoy your favorite libation. Yet growler stations are popping up all over the Garden State. Even I have a growler that I get filled from time to time. But why?

Well, I think Frank Helmka, who recently opened Shrewsbury Wine and Liquors at 230 Shrewsbury Plaza, knows why. My buddy John, a wine salesman by day and beer geek by night, suggested I talk to Frank at his new retail store which opened with 16 Growler stations. Sixteen? When I asked Frank why he chose to start off with 16 taps, he replied, “I was intrigued.” Ah, and therein lies the answer.

Frank insisted that I sample a couple of beers while we chatted. I hadn’t had the chance to try Kane’s Cloud Cover yet so I had a sip of that and ended up taking home a 32 ounce growler of it (they carry both 64 and 32 oz. growlers). Almost on cue, a young guy wandered in, having seen the taps through the window. He was, well, intrigued. Frank asked what kind of beer he liked, to which the kid replied, “I don’t know. Lager I guess.” After fifteen minutes of trying a sip of this and a sip of that, our lager lover walked out with a growler of Carton 077XX IPA. A new craft beer convert was born with a pledge that he was going to tell all his buddies about it too. The novelty paid off.

The growler station promotes conversation which leads to interest, then to a sample and finally, epiphany. When I mentioned his ample sample policy, Frank explained, “I don’t want someone to walk out of here with a growler of beer that they don’t like and end up thinking about me the whole time they’re drinking it.” A quotable quote if ever there was one.

With so many small, draft only brewers popping up, growlers are the only way to enjoy those beers in the comfort of your own home. When you crack the cap on 64 ounces of double IPA, you aren’t going anywhere! For me, if I can get it readily in a six pack, then I don’t bother with the growler. True, beer out of the keg is going to be fresher than from out of a bottle but that changes fast when the tap handle is pulled. Growlers expose beer to oxygen and that is going to neutralize that fresh beer taste in a day or two. It’s rare to find a place that purges with CO2 before filling a growler but, even then, once the cap comes off it starts oxidizing. When you start tasting that wet cardboard flavor, your beer has oxidized and it’s all over.

Your growler is refillable which is good for the environment. You’d better make sure you keep the environment inside that growler nice and clean. Rinse it out with hot water as soon as you’re done with the beer and you’ll be fine (wash the cap too and leave it off the bottle). If you don’t you’ll need sanitizer and a nylon brush. No wire though, that will make scratches which bacteria love to hang out in. Some local retail stores, such as my local Spirits, will sanitize your growler if it gets a little funky but don’t count on that.

So, growler stations are a great way for retailers to engage their customers and introduce them to new flavors. Consumers get to test drive before they buy and have access to beers that don’t come in six packs. With just a little extra effort, you too can experience the power of the growler. I think it’s worth it.

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.

Favorite Zucchini Recipes from the Garden State

JMalme

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July 2, 2012

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What to do with all that Zucchini. Produce in the Garden State is early this year. The strawberries came and went before I could get out to pick them! And local blueberries are already showing up in markets across the state.

So it’s no surprise that my zucchini crop has peaked before the Fourth of July. And of course, I planted too many. Again! With seven zucchini in the refrigerator and six more on my kitchen counter, I need some help! So I asked my fellow Jersey Biters to weigh in with their favorite zucchini recipes. There was just one rule: no zucchini bread allowed.

I’m pleased to share with you these great recipes. From main dishes to desserts, salads to sides, zucchini is what’s cooking right now in the Garden State.

Main Course:

Fried Zucchini Spaghetti, Lauren Weiss, Union County

(Recipe by Gwyneth Paltrow http://www.foodandwine.com/recipes/fried-zucchini-spaghetti)

This is simple, but to die for!

Ingredients:

1 pound small zucchini, very thinly sliced crosswise

1/4 cup all-purpose flour

Salt

1/2 cup plus 2 tablespoons extra-virgin olive oil

3/4 pound spaghetti

1 cup shredded Parmigiano-Reggiano cheese, plus more for serving

1/2 cup torn basil leaves

Freshly ground pepper

Lemon wedges, for serving

Directions: In a medium bowl, toss the zucchini with the flour and a pinch of salt.

In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat.

Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Zucchini and Basil Lasagna, Sheila Hill, Monmouth County
A twist on traditional lasagna! The tender zucchini paired with the herbs and spicyness of the sauce are a delight for the palette.

Ingredients:
2 cups low-fat cottage cheese
1 fresh basil, chopped
1 egg, beaten
3 medium zucchini, diced
¼ cup onion, chopped
1 clove garlic, chopped
1 26 ounce jar spicy tomato sauce
9 oven-ready {no boil} lasagna noodles
2 cups shredded part-skim mozzarella cheese

Directions: Preheat the oven to 350 degrees. Combine cottage cheese, basil and egg in a food processor until smooth.

Heat a large non-stick saute pan coated with cooking spray over medium-high heat. Add zucchini, onion, and garlic, and saute for 5 minutes or until tender. Stir in pasta sauce and remove from heat.

Grease bottom of 13x9x2-inch baking dish. Spread ¼ cup of zucchini mixture in bottom of baking dish. Arrange a layer of 3 noodles over zucchini mixture. Top with ⅓ of cottage cheese mixture, ⅓ of zucchini mixture, and ⅓ of mozzarella cheese. Repeat layers twice with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella cheese.

Bake, covered for 45 minutes. Uncover and bake for an additional 15 minutes or until lasagna is bubbly.

Salads and Sides:

Grated Zucchini Salad, Heidi Raker, Bergen County

Ingredients:
4 medium sized zucchini, grated on medium hole grater side
2 Granny Smith apples, grated on large hole grater side
1/3 cup apple cider vinegar
1/3 cup EVOO
juice of 1 lemon
kosher salt and pepper to taste

Directions: Whisk together liquids, toss with zucchini and apple, season to taste. Delicious!

Healthy Zucchini Cakes, Lauren Lee, Bergen County

Ingredients:

4 zucchinis, shred by hand or in food processor with shredder blade

1 T low fat mayo

1/4 cup panko bread crumbs

1/2 sweet vidalia onion

2 cloves chopped garlic

1 egg white

2 T fresh oregano

salt and pepper

parmegiano reggiano to taste

dash of red pepper flakes

Directions: Into a saute pan or wok add 2 T of extra virgin olive oil or grapeseed oil.

After grating the zucchini, squeeze out the water with a hand towel until dry.

Put all the ingredients in a bowl and mix. Make into flat cakes.

Saute in the oil about 3 minutes until brown. Carefully turn over and brown the other side.

Roast in oven at 350 degrees for 10 minutes while you make tzatziki sauce.

Taztziki: Into a bowl, combine drained greek yogurt, 1 clove of garlic smashed, 1 clove of chopped garlic, shredded cucumber, a drizzle of extra virgin olive oil, and chopped fresh dill. Stir to combine.

Oven Fried Zucchini Chips, Michele Errichetti, Atlantic County

Better than your regular run of the mill chips and definitely better for you! Bet you can’t eat just one.

Ingredients:
4 small zucchini cut into round slices, ¼ inch thick
¼ cup Locatelli cheese, grated
3 T of low fat milk
½ cup of bread crumbs
¼ tsp of salt and pepper
Cooking spray olive oil

Directions: Pre-heat oven to 425 degrees.

Place milk in bowl and add zucchini slices. Combine cheese, salt and pepper, and bread crumbs in a large plastic ziplock bag and shake. Drop 4 zucchini slices at a time into the plastic bag and shake to coat. Repeat until all slices are coated.

Place the slices on a cookie sheet and bake till light golden brown, approximately 30 minutes. Serve immediately. Move over potatoes!

Desserts and Sweets:

Pina Colada Jam, Jennifer Malme, Cumberland County
This sweet jam will brighten up your breakfast. And no one will believe there’s zucchini in here!

Ingredients:
6 cups sugar
6 cups shredded, peeled zucchini
1 can (8 ounces) crushed pineapple with juice
¼ cup lime juice
2 packages (3 ounces each) pineapple gelatin
1 T coconut rum

Directions: In a large pot, combine the sugar, zucchini, pineapple with juice, and lime juice. Bring to a boil. Boil for 10 minutes, stirring constantly. Remove from the heat; stir in gelatin and run until gelatin is dissolved.

Pour into jars or freezer containers, leaving ½ inch headspace. Cool completely before covering with lids. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Yield: 3 ½ pints

Zucchini Whoopie Pies, Kerry Brown, Burlington County

What a sweet way to eat your veggies! Although delicious as written, this recipe is adaptable to other flavor profiles as zucchini’s mild flavor will adapt nicely. Maybe a chocolate cake with cappuccino filling, peanut butter cake with chocolate ganache, or ginger cake with peach or matcha buttercream. Be creative!

Ingredients:
2 cups grated zucchini, with the skin on
1 cup vegetable oil
2 cups sugar
2 eggs
4 cups flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda

Directions: Preheat the oven to 375 degrees. In a bowl, mix the zucchini, oil, eggs and sugar until well combined. Sift together the dry ingredients in a separate bowl, and then mix into the wet, stirring until combined.

On baking sheets lined with parchment paper, scoop rounded tablespoons of the batter. Allow to sit at room temperature until they spread slightly or gently push down with your fingers or the back of a spoon.

Bake for 8 to 11 minutes until golden brown. Once the pies have cooled, frost one side (recipe below) and assemble the whoopie pies.
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
1/4 cup powdered sugar, sifted
1 vanilla bean, seeds scraped out for use (optional)
2 tablespoons milk

Combine the first three ingredients and mix well. Add the milk for the desired consistency.

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.

All-American Wines for Your 4th of July Barbeque

Veronique @ Food & Wine Chickie

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July 1, 2012

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Fourth of July is an American tradition of family, friends, food and libations. When it comes to which wine to select for your backyard barbeque, there are many opinions.

Here are five All-American Wines that pair beautifully with grilled chicken, burgers and the most prime of steaks.

Roederer Estate Anderson Valley Brut ($20) – Anderson Valley, CA. Help kick off the celebration with bubbles!
2009 Circle Riesling ($13) – Finger Lakes, NY. Perfect with fish or spicy starters like salsa and Buffalo-style chicken wings.
2004 Gundlach Bundschu Pinot Noir ($30) – Sonoma Valley, CA. Pinot Noir is super with grilled chicken or pork.
2006 Stag’s Leap Artemis Napa Valley Cabernet Sauvignon ($40) – Napa Valley, CA. Yes, it’s a bit of a luxury, but sensational with that thick porterhouse steak.
2006 Hendry Zinfandel Block 7 & 22 ($30) – Napa Valley, CA. Zinfandel and ribs or any charred beef or lamb is as great as it gets.

Whether you use Mason jars, red plastic cups or fancy Riedel glasses to serve your drinks in, make sure what’s in them is tasty. Enjoy this great American holiday.

Here are some of our favorite New Jersey wine shops:

Gary’s Wine – Bernardsville, Madison and Wayne
Cool Vines – Westfield
Princeton Corkscrew – Princeton
Joe Canal’s – Multiple locations in South Jersey
Tewksbury Fine Wine & Spirits – Oldwick
Wine Works – Marlton
Passion Vines – Somers Point
Hops and Grapes – Glassboro

Cheers,

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.

Rachael Ray’s New Book of Burger is YUM-O!

Vikki Hurley-Schubert

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June 29, 2012

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With a busy schedule of my own, I look at 30-minute-meal queen Rachael Ray and go “Why didn’t I think of that?” and admire her ability to seemingly do it all-Food Network star, talk show host, magazine editor, cookware designer and in her spare time, helm two charities.

All this while balancing her husband, dog and family.

Rachael never seems to stop, although she did sit for a little bit and chat exuberantly with her die-hard fans at her recent book signing for her new volume, “The Book of Burger,” at a Barnes & Noble in the Princeton area.

During this brief window, I got the chance to chat with her in between estatic fans about life, food and her Adirondack home.

She claims there is “no such thing” as balance in her life and she doesn’t try to find it.

“You love what you do and marry someone who doesn’t mind eating late at night,” she said, with a chuckle.

She married her husband, John, in September 2005.

Among all the things in her busy schedule, she manages to maintain her vision by staying true to who she is and the things that are important to her.

“You can’t be all things to all people, so you try and the best at what it is you are going to do,” she said. “For me it’s accessibility and to keep everything accessible. Can people do and touch and try anything I’m a part of and keep it affordable and value oriented. Those are easy things to do because the is the way I was raised.”

“I never tried to be anyone else because I like being who I am,” she added.

Rachael was born in the Adirondacks in upstate New York and grew up in Lake George. She worked at the Sagamore, an upscale hotel on the lake and was a buyer for a gourmet store in Albany, where her 30-minute meal idea was born.

“30 Minute Meals” will always be her favorite show because that is how she got her start to foodie stardom. She loves her daytime talk show, the “Rachael Ray Show,” because each day is different, “Rachael vs. Guy” is her most exciting show, but “Week in a Day” is her most challenging show. “(Week in a Day) is really challenging to write and to film and teach,” she explains. (Rachael vs. Guy) is the most exciting, heart-stopping, heart-pounding thing ever!”

Rachael is most inspired by her mom, who managed several restaurants in the Lake George area. “If you love food, everyone who loves food inspires you,” she said. The $24.95, 321-page burger tome features more than 200 recipes for burgers, sliders, sloppy joes, sides and sauces from Rachael and her celebrity friends.

The guest chef recipes were selected from Burger Bash winners. The Burger Bash, a celebrity chef burger competition, has taken place the past five years at the South Beach Wine and Food Festival.

Rachael loves all kinds of food and can’t pick a favorite, but says her husband loves bacon and egg spaghetti, or pasta carbonara. “I’m an equal opportunity eater,” she said. “I will eat anything if hungry.” The strangest things Rachael has ever eaten were crispy fried bugs as a taco garnish in Mexico and chocolate covered bugs from her previous experience as a buyer for the gourmet market.

But, mayonnaise took her a while to like. “Mayonnaise was weird for me to like because I didn’t grow up with it,” said Rachael. “Now I make my own and I’ve made peace with the mayo.”

In her cooking, she does try to accommodate her fans dietary needs, both in print and on the show. In the book there are a few vegetarian and vegan recipes. The vegetarian sloppy joes, one of the recipes I tried, were delicious and the sauce was better than the canned version. The recipe was simple, easy to follow and came out perfectly, even thou I wasn’t paying total attention and screwed up a few steps. It calls for sherry vinegar and I didn’t have any, so I substituted balsamic vinegar instead and it was, as Rach says, delish! This particular recipe can easily be made vegan by eliminating the cheese and gluten free with special rolls or serving over polenta.

I also tried the Adirondacker burger and adapted it my own way. The recipe calls for slices of bacon on top of the burger, but I mixed real bacon bits from Rachael’s favorite smokehouse, Oscar’s Adirondack Smokehouse in Warrensburg, NY, into the ground meat for even bacon distribution. I also topped it with their smoked American cheese instead of cheddar and YUM-O it was one of the best burgers I have ever eaten!

Overall the book is a great collection of burgers and the burger’s friends for any chef and there are great tips and tricks sprinkled on the pages throughout the book.

Victoria Hurley-Schubert, Regional Editor Ocean County, is a true Jersey girl. Raised in Marlboro, Vikki has lived in the area her whole life. She loves to experiment in the kitchen and is happiest when feeding a houseful of friends and family. A journalist for 10 years, she now serves on the staff of the Princeton Packet. Vikki is happiest on the road, so it should be no Surprise she is a travel agent specializing in Disney destinations. Follow her on Twitter @vikkihs.

Foodie Things To Do This Weekend And Beyond

Events

Jon Faronea

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June 28, 2012

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Foodie Things To Do This Weekend And Beyond

Red, White & Blueberry Festival, Sunday, July 1st from 10am-5pm. Hammonton, NJ. The combination of live music, kiddy rides, arts & crafts, a fantastic Classic Car Show run by Cruisin’ Classics, incredible food and blueberries in every shape and form has made this day a family favorite for people from all over the Delaware Valley. Click for more details.

The “Godfather of Wines” Wine Tasting, Thursday, June 28th from 5pm-7pm. Carmines, Atlantic City. The tasting will feature Coppola wines — produced by “The Godfather” director Francis Ford Coppola — paired with the restaurant’s Southern Italian dishes. Tickets ($15) may be purchased by calling 609-572-9300 or e-mailing [email protected].

Taste of Rutherford, Thursday, June 28th from 6pm-8:30pm on Park Avenue. Join the evening block party as Park Avenue will be closed to traffic so the fine food establishments of Rutherford can display samples of their fine foods along with wine tastings, live entertainment and more.

Mojito Mambo Class, Thursday, June 28th at 7pm. Create and sip cocktails at Liberty House, Liberty State Park, Jersey City. Call for reservations 866-683-3586.

South Jersey Food Swap, Friday, June 29th from 7pm-9pm. Held at Bellview Winery. All items must be homemade, homegrown or foraged. Swap, one-for-one. For more details, click here.

A Taste of Greece: Greek Festival, Friday – Sunday, June 29th – July 1st. Hunterdon County, NJ. Featuring delicious Greek food and delectable desserts, Greek wines and beer, Cultural Entertainment featuring Greek music, folk dancing performances and a variety of community performers. Children’s activities, vendors, hand-crafted items and Imported Greek specialties, wine tasting, cooking demonstrations, art exhibit, door prizes, dance contests, and more! Click for more info.

Colts Neck Country Fair, Friday & Saturday, June 29th & 30th from 4pm-11pm. Enjoy great music, rides, games, crafts, vendors, and of course great food! There will also be a pie contest. Click for more details.

Summerbrew 2012, Saturday, June 30th at 5pm. An Island Heights Fire Company tradition. Enjoy beers from around the world, live entertainment and lots of food. Wine and soda are also provided. Click for more info.

Red Wine & Blues Festival, Saturday, June 30th from 3pm-8pm. Team up with the Tuckerton Seaport for a perfect afternoon of wine tasting from New Jersey’s finest wineries plus live blues music. Crafters, vendors, food, boat rides and lots of fun. Complimentary souvenir Seaport wine glass! “Traditional Pie Bake Off” contest.

Mays Landing Hometown Celebration, Saturday, June 30th at 10am. There will be water slides and bouncy rides, endless amounts of food, and unique merchandise being offered by over 100 crafters. Did I mention the Tastykake pie-eating contest? Oh yes! More details here.

Italian-American Festival and Car Show, Sunday, July 1st from 10am-6pm at Vasa Park, Budd Lake, NJ. An Italian-American cultural celebration for all cultures. Ethnic food, music, activities, car show, children’s activities, bocceball tournament, mini-golf, comedy show, much more.

And Beyond…

Independence Day, Wednesday, July 4th, all day. Celebrate the history, government, and traditions of the United States. As a foodie, I encourage you to bask in the glory of ice cream trucks, funnel cakes, BBQ’s, watermelons and everything else we love to eat on days like the 4th of July.

Oceanfest, Wednesday, July 4th. Ocean fest is an all-day celebration taking place on the oceanfront promenade in Long Branch. There will be lots of delcious food, great music, vendors, crafters, family fun, and more. Click for more information.