Page 174 ⋆ Jersey Bites

Foodie Things To Do This Weekend & Beyond

Events

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July 5, 2012

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.