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From Family Farms to NJ Tables, Five Acre Farms is on a Mission

HeidiR
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Dan Horan, Founder, President and CEO of Five Acre Farms is on a mission:  “Bringing the Farmers Market to the Supermarket.”  Horan’s career includes Papaya King, the NYC-based restaurant/hot dog haven, Gourmet Garage, upscale independent supermarket and 22 years in organics.  In 1990, he founded Waldingfield Farm, an organic vegetable farm in Washington, Connecticut, which continues to operate.  He knows people want what tastes good.  Marry good taste with locally production and you understand what is driving Horan’s latest initiative:  Five Acre Farms, a local, fresh brand of supermarket-ready products grown and prepared within 275 miles of where they are sold.

Five Acre Farms provides access to quality foods, connecting the consumer to his food source while paying farmers fairly.  Reducing miles from farm to table is central to Horan’s goal of conserving energy.  In addition to preserving farmland and protecting groundwater, Five Acre Farms’ business model is designed to reward sustainable farming practices.  Local means less shipping and fresher products, translating into better tasting and, in the case of Five Acre Farms (sold locally at Fairway Paramus and Stop & Shop throughout Bergen) wallet-friendly pricing.

Horan’s goal is to stabilize our region’s farms and orchards, which are losing ground to shrinking farmland, low payments to farmers and high costs.  Horan wants to keep farmers farming and reward growers who are using smart, earth-friendly practices, which is essential in the Northeast where humidity is a constant threat to crops.

I tasted the Five Acre Farms Local Whole, Reduced Fat and Fat Free Milk along with my three kids.  We agreed that Five Acre Farms line has a clean, fresh taste and plenty of lip-smacking richness.   Five Acre Farms tastes like real milk, full of rich, creamy goodness, the kind you want to drink ice cold with a peanut butter and jelly sandwich on soft Pullman bread.  We used it to make a batch of Sweet Cream Base Ice Cream as well, combining it with Five Acre Farms Heavy Cream (sublime; multiply the richness of the whole milk by 100) with a recipe from Ben & Jerry’s Ice Cream & Dessert cookbook.  I had used organic  whole  milk the weekend before and followed the same recipe, and the results were far better with Five Acre Farms in terms of creamy mouth-feel, rich aftertaste and smooth texture.

I spoke with Horan and asked him about the taste of Five Acre Farms Milk and why it had so much more milk-y flavor than other milks found at the supermarket (I buy organic whole milk as a rule).  Horan explained that in milk production, a lot of high-quality milk gets blended with lower-quality milk. Some farms whose practices aren’t so great are therefore supported by farms with better practices. This blending tends to result in milk with less distinct flavor. (Stress levels of cows before and during milking can greatly influence their output and the milk’s quality.)

“We pay farmers fairly and don’t negotiate prices down,” Horan explained.  “We want to work with farmers who are as transparent in their farming practices as we are in our business practices.”  He believes in continuous improvement and that better farming practices turn into better milk.  “One measure of milk quality is called somatic cell count, which indicates how stressed the cow was before and during milking time and how fast bacteria grows in it.  Low cell count means the cow is relaxed.  High somatic cell count means there was herd stress, cleanliness issues, all of which impact the cow’s milk quality and the quality of their life on that farm.  We ask for and use only low somatic cell count, so we are limited largely to smaller herds and happier cows.  Happy, relaxed cows who eat right have higher fat content and that means better tasting, cleaner milk.”

Packaging seems equally important to the folks at Five Acre Farms.  Simply designed labels are easy to read, explaining who farmers are and where they are located.  Each plastic jug is stamped with a Sell By date and the words Positively Local underneath.  Milk is sold in half gallon and one gallon jugs.  Dan and a colleague from his 10 person team write the content for tags not only to highlight the brand but to speak to the authenticity of the product.

“We want to reach a broad audience,” Horan said.  “When we include the public in agriculture, everyone wins.  People keep hearing about local food and how important it is from a taste, community and economic standpoint.   Our products are reasonably priced, falling somewhere between mass conventional and organic.  We believe that once people taste our milk, and we will be sampling at Fairways and Stop & Shop’s (sampling June 24 from 12-3PM at Fairway Paramus), the taste will impress them.  The milk solids and proteins are higher in Five Acre Farms milk and that translates into richer, creamier tasting milk.”

Five Acre Farms also produces unfiltered apple juice, free of processing aides and non-preserved for a satisfying and nutritious (as compared with concentrate variety) product.  I love their apple sauce, with its fine texture and intensely apple flavor.  Buying a blend of apples from low-spray growers primarily in Upstate NY, Five Acre Farms puts up its applesauce in 16 ounce glass jars.  Apples are the only ingredient in the sauce — no sugar, no ascorbic acid.

Consistency of the sauce and a secret blend of apples makes Five Acre Farms Apple Sauce a winner.  A special strainer in the company’s processing plant yields a texture that lends itself to eating directly from the jar or serving alongside roasted or grilled meats like pork and chicken.  Five Acre Farms Apple Sauce retails for $3.49.

Horan explained that even though farmers markets are exploding, people still only buy 1/10 of 1% of their household food at these venues; 84% of shopping done is done in supermarkets.  “Good local food shouldn’t be just for rich people,” Horan said, “Good food should be available and affordable to as much of the population as possible.”

“If organic food was the same price as conventional, no one would buy conventional,” Horan continued.  “Lots of good farmers who aren’t using organic techniques are still practicing sustainable farming, protecting our ground water, employing people and must be patronized. We’re actively pursuing New Jersey farmers, particularly for our apple juice and sauce production. New Jersey farmers focus primarily on veggies and the state is particularly good with tomatoes. Not so much dairy anymore; those farms are disappearing at an alarming rate. But New Jersey has lots of possibility, and we would love to work with New Jersey farmers. We already work with a New Jersey processor; our apple juice is processed in Irvington.”

Five Acre Farms Pricing:  Suggested retail price for apple juice (1/2 gal.) is 4.99; apple sauce (16 oz.) is 3.49; gal. of milk 4.99; half gal. of milk 2.99.   Find Five Acre Farms products at Fairway and Stop & Shop.  For more information on Five Acre Farms, visit www.fiveacrefarms.com.  Follow the company on Facebook and Twitter for details on upcoming store samplings in Bergen county.

Heidi Raker Goldstein is our Bergen county regional editor.  A locavore, cooking enthusiast, publicist and mother of three junior gourmands, Heidi is equally comfy in greasy spoons and high-end restaurants.  When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating.  To reach Heidi, email her at [email protected].

Hey France, We Got Your Wines Right Here

Deborah Smith, Executive Editor
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At its Annual Conference in Princeton, the American Association of Wine Economists AAWE organized a wine tasting called “The Judgment of Princeton.” It was modeled after the 1976 “Judgment of Paris.” In 1976, British wine merchant Steve Spurrier organized a blind wine tasting with 9 French judges who were associated with the wine industry in various ways (wine journalists, critics, sommeliers, merchants or winemakers).  In the first flight the judges rated 10 white wines, 6 from Napa and 4 from Burgundy. In the second flight, the judges rated 10 reds, 6 from Napa and 4 from Bordeaux, France. In both tastings a wine from Napa, a then relatively unknown wine region, was declared the winner. George Taber of TIME magazine, the only attending journalist, reported the results to the world. The results caused considerable surprise in France and the USA, and helped to put Napa wines on the global wine map.

At the Princeton tasting, now led by George Taber, 9 wine judges from France, Belgium and the U.S. tasted French against New Jersey wines. The French wines selected were from the same producers as in 1976 including names such as Chateau Mouton-Rothschild and Haut Brion, priced up to $650/bottle. New Jersey wines for the competition were submitted to an informal panel of judges, who then selected the wines that would compete. These judges were not eligible to taste wines at the final competition. The results were surprising. Although, the winner in each category was a French wine (Beaune Clos des Mouches for the whites and Chateau Mouton-Rothschild for the reds) NJ wines barely differed in their average rank from those of France. Three of the top four whites were from New Jersey. The best NJ red was ranked 3rd place. Prices for the NJ wines are typically one-third to one-twentieth of their French competitors.

A statistical evaluation of the tasting, conducted by Princeton Professor Richard Quandt, which was similar to an earlier analysis of the Judgment of Paris (http://www.liquidasset.com/tasting.html), further shows that the rank order of the wines was mostly insignificant. That is, if the tasting were repeated, the results would most likely be different. From a statistical viewpoint, most wines were therefore indistinguishable. Only the best white and the lowest ranked red were significantly different from the other wines.

There was a third similarity to the Paris tasting. In Paris, after the identity of the wines was revealed, Odette Kahn, editor of “La Revue du Vin de France,” demanded her scorecard back. Apparently, she was not happy with having rated American wines number one and two.

At the Princeton blind tasting, both French judges preferred NJ red wines over their counterparts from Bordeaux. After disclosing the wines’ identity the French judges were surprised but did not complain. In contrast, some tasters from the U.S. did not want their wine ratings to be published.

Click here for comprehensive results and the statistical analysis.

Father’s Day Dinner Ideas from Kings Cooking Studio

Deanna Quinones
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As a Jersey Bites editor, I spend a great deal of time reading, talking, writing, and thinking about (and of course sampling) food. What I spend very little time doing is cooking it. Full confession: I find cooking about as much fun as weeding a garden. In the middle of July. Without sunscreen.

So, when my son recently asked if we could find something special to do together (since his mainstay activity is playing baseball and I, as he so kindly explains, “throw like a girl”), we decided to try taking a cooking class. After some online scouting, I came across Kings Food Markets’ site and discovered their Cooking Studio. It’s located in Short Hills, offers a pretty impressive slate of class options (for adults, teens, and Young Chefs ages 3-12 to take with an adult), and is surprisingly affordable.

We scoured the class schedule and were tempted by many options, including sushi making, handmade dumplings, and a chocolate-themed class that was hard to bypass. When we landed on “Two Cooks are Better than One: Father’s Day Dinner,” we knew we’d hit the jackpot. My husband does virtually all the cooking at our house and it seemed like the perfect opportunity to learn how to treat him to a meal on his special day.

The class was run by a teacher named Marla who was great with the kids. She gave clear instructions, let them handle big chef knives, and mercifully assigned the helpless moms to hull strawberries and then work together to prepare a simple chimichurri sauce in a Cuisinart that did most of the work. Ah, time for a coffee break!
The kids (and the one dad in attendance with his daughter), meanwhile, chopped, grated, measured, stirred, peeled, and sizzled up a storm to create most of the items on our menu, which included:

Disappearing Bacon Bites

Marinated Grilled Skirt Steak with Chimichurri Sauce

Fresh Corn Fritters with Red Pepper Dip

Strawberry Shortcakes

Along the way, Marla taught us a few tricks about knife technique, expertly dicing an onion, how to cleanly slice fresh corn off the cub (it involves a tube pan!), and how to separate an egg using only your bare hands.

Everything turned out beautifully and the group has a wonderful time sampling our finished creations. It’s a nice bonus to walk out of the studio, inspired by your newfound talent, directly into the market and be able to shop for fresh ingredients for your next masterpiece. In my case, I was inspired to make tacos from scratch a few days later and employed the nifty onion-chopping technique. Afterward, I turned the kitchen back over to its rightful king, but when Father’s Day arrives this weekend, we’ll be ready to whip up a meal worthy of the man who keeps us so well-fed the rest of the year.

To learn more about Kings Cooking Studio, visit kingsfoodmarket.com. Their summer classes and summer camp schedule is posted now.

Kings Cooking Studio

Short Hills Kings
778 Morris Turnpike
Short Hills, NJ 07078
973-258-4009

Marinated Grilled Skirt Steak

by Marla Mendelsohn, chef of Cook Ease Catering

2 medium shallots

1 tbs dried thyme

2 tbs brown sugar

¼ c. soy sauce

2 tbs ketchup

3 tbs Worcestershire sauce

2 tbs balsamic vinegar

1/3 c. vegetable oil

1-1/2 lb skirt steak

¼ c. water

2 tbs butter

  1. Mix shallots, thyme, brown sugar, soy sauce, ketchup, Worcestershire sauce, vinegar and oil together in a Ziploc bag. Add steak and seal bag, removing as much air as possible. Marinate 2 hours or overnight in refrigerator.
  2. Heat grill (we used a stovetop grill pan). Drain steaks, reserving leftover marinade. Add water to bag then pour water into reserved marinade. Bring marinade and water to a boil and simmer 5 mins. Add butter.
  3. Grill steak about 2 mins each side. Let meat stand for 5 mins before slicing on an angle across the grain. Pour reserved marinade over steak and serve.

Chimichurri Sauce

¼ c. extra virgin olive oil

2 tbs. chopped fresh basil

2 tbs. chopped fresh cilantro

2 tbs. chopped fresh Italian parsley

1 tbs. fresh lime juice

1 tbs. red wine vinegar

½ clove garlic, peeled (we threw in the whole thing … don’t tell Marla!)

pinch of crushed red pepper

salt & pepper to taste

  1. Puree all ingredients until smooth.
  2. Season with salt & pepper.
  3. Serve with steak.

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

A Warm Welcome: Tarantella Ristorante in Medford

Beth
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If you’re lucky, you have a neighborhood restaurant that can be counted on time after time to provide delicious food and warm, friendly service. You might stop there for a Friday night meal, a graduation party, the end of year PTO dinner, or other events. No matter when you visit, you know that the food and service will leave you feeling satisfied. For us, that neighborhood favorite is Tarantella Ristorante in Medford.

With every exiting patron who comes complete with requisite doggie bag, you will immediately be privy to the portion sizes that await you at Tarantella. You have been warned, avoid wearing those pants that are a little (shall we say) snug in the waist before chowing down here.  Your meal will begin with a small lagniappe of bruschetta. After ordering, the bread basket will arrive with some addictively tasty little knots of bread (not garlic knots, but close) and a bit of Italian bread. All entrees come with a house salad, too.

When we dined at Tarantella on a recent Friday night, my husband ordered a chicken cacciatore dish that was a bonanza of juicy chicken pieces, red sauce, and glistening red and green peppers. I chose the lobster manicotti special-three tantalizing tubes stuffed with lobster meat and ricotta cheese,  topped with three large shrimp (as if the manicotti by itself was not enough). Both dishes tasted like they had been slow simmered in sauce and were very flavorful. True to form, both of us walked out with portions of our meal wrapped to go.

Of course, we eyed the desserts when we sat down, since we were seated right by the dessert case. While they looked very tempting, we had no more room left at meal’s end-but they were tantalizing eye candy just the same.

One of the nicest things about Tarantella is the welcome that is provided. Sal (the owner) is ever present in the dining room and always makes the rounds to make sure that everyone is enjoying their meal. Even though he has been in the restaurant business for 43 years, the warm smile on his face makes diners feel as though they have joined him on opening night. Tarantella’s servers are gracious as well-they have a knack of making diners feel attended to, yet not rushed.

The restaurant does a great job of keeping service moving (without rushing patrons). So if you show up and there is a bit of a wait, know that you should not have to wait very long and that the meal will be worth waiting for. And about those tight pants that you decided to wear? Don’t say that I didn’t warn you.

Tarantella Ristorante is located at the intersection of Route 70 and Hartford Road in the Medford Plaza Shopping Center (609) 714-9000. http://www.tarantellaristorante.com/
Tarantella has a sister restaurant (Femmina Italian Grill) located at 408 Stokes Road in Medford (609) 714-8800.

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods.  Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between.  When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants,  farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]

Green, Eggs, and Cans: Westmont’s Keg & Kitchen

Colleen Wood
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2012.05.24 013Keg & Kitchen, recently reinvented by owner Kevin Meeker from the vino-centric Cork to the hop-happy craft-food restaurant, is a tasty example of sustainable business in Westmont, NJ. The town is nestled between two dry meccas, Haddonfield and Collingswood, and is ripe for a brewpub to fill the gourmet hole.

According to Keg and Kitchen’s Rose Mohr, the concept of a “craft kitchen” had been in the works for some time but the instigator to get moving was where they saw dining trends  heading.

“With the economy the way it is, people weren’t looking for fine dining. They wanted something more casual and that’s where the craft experience came in,” says Mohr.

Keg & Kitchen cut the portions and prices to make meals more accessible and concentrated on bringing a new beer experience to Haddon Ave. The restaurant has 120 beers, including a sizable canned collection of micro-brews. The canned movement has gained momentum as smaller producers push their product out and consumers get past the stigma to the advantages – faster chilling beer and less chance of oxygen and light taking the fun out of a cold one!

2012.05.24 016The space itself got a face-lift highlighted by reclaimed materials of the previous concept as well as light fixtures (see if you can tell which pieces are reincarnated plumbing pieces?)  and wall panels from other businesses. The literal centerpiece of Keg & Kitchen’s transformation, a long communal table taking up the center portion of the main dining room, is a sliver cut from a fallen tree in the Lancaster area. As part of their ongoing green practices, Mohr mentioned with their focus on fresh ingredients there isn’t much in the way of food or packaging waste from the kitchen to dispose of. coming from the kitchen to dispose of.

Looking ahead, Keg & Kitchen is developing the concept of a beer garden on site. Once the spatial figuration and local ordinances are worked out, area residents will be able to enjoy craft brews and chews in a new outdoor space on the Ave. Meanwhile, Mohr invites patrons and new visitors to enjoy a beer and brunch pairing under the collaboration of general manager Tim Lyons and Chef Ean Flannigan like “The Hangover Cure”‘s beer-battered soft-boiled egg,  try a new beer for Wednesday $2 cans or celebrate a Phillies win (or hey! loss) on Tuesday Phila-Day highlighting Philadelphia brewers and traditional foods.2012.05.24 004

Colleen Wood, regional editor for Camden County, maintains her blog jerzEATS.com by making food discoveries and retrying old haunts in and around New Jersey.  She loves a good deal and learning how to make restaurant dishes at home. After spending her college years up at Boston University earning her journalism degree, Colleen returned to our great state as a marketing assistant by day and dance teacher and restaurant enthusiast by night! A foodie by birth, Colleen credits her mother for her love of good food and talent in the kitchen, and hopes they’ll one day get to open a bake shop!

WannaBee Chef Open House June 8 for Kids Summer Cooking Camps, Cresskill

HeidiR
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Calling all kids ages 5-16 who want to hone their cooking skills, learn about global cuisines and eat their daily creations and stay close to home this summer!  Chef Rama Ginde, the 29 year old CIA trained chef, certified Holistic Health Counselor and owner of WannaBee Chef in Cresskill, Bergen’s leading cooking studio, is hosting an open house with facility tour, “healthy lunch” cooking demo and complimentary lunch on Saturday June 2nd, 2012 from 2-3pm and Friday June 8th, 2012 from 4-5pm.  Campers who are signed up on those days receive 10% on enrollment.   RSVP required: [email protected].  WannaBee Chef is located at 18 Union Avenue in Cresskill.

This may be just the ticket for kids who are budding foodies or those who don’t like a traditional day camp with requisite sports and lake swimming.  Kids learn their way around the kitchen and cover everything from smart menu planning to the value of farm-to-table cooking (most of the ingredients are organic or locally sourced) and the importance of portion control.  The kids cooking camps (visit for more info.) are available in half and full day sessions and run from July 9th through mid-August.  Children are grouped by age.  WannaBee Chef’s kids summer camp combines hands on cooking basics, in depth looks at cultural cuisines from around the world, healthy portion sizes and nutrition IQ raising discussions, delicious meal preparation and daily lunches and field trips to learn about healthy food shopping, organic farming and menu planning.  Campers also enjoy weekly pilates instruction from Jumping Frog Pilates in Tenafly.

The 4 year old cooking studio run by Chef Rama has become very popular for corporate renditions of Chopped and Iron Chef and hosts several bridal showers and Girls Night Out BYO cooking instruction programs, both private and public, each month.  It is perhaps best known for its Mommy and Me and Kids cooking classes.  WannaBee Chef also offers dining in or take out farm-to-table food and recently debuted its 500 calorie “Bee” bento boxes, complete nutrition meals in a convenient box.

Chef Rama, of Indian descent, grew up in Puerto Rico, where she developed a strong passion for cooking from her mother, who exposed her to her native Indian food, Latin cuisine and other types of cuisines.  After moving to Bergen county at age 17, Chef Rama went on to receive a bachelor’s degree in culinary arts from the Culinary Institute of America and then took a restaurant management course at the French Culinary Institute.  She later became certified as a Holistic Health Counselor from the Institute of Integrative Nutrition and Columbia University’s Teachers College.   Chef Rama’s culinary training also includes work as a cook at Jean Georges, a supervisor at Thomas Keller’s Bouchon and an assistant manager at Hyatt Group of Hotels.

Heidi Raker Goldstein is our Bergen county regional editor.  A locavore, cooking enthusiast, publicist and mother of three junior gourmands, Heidi is equally comfy in greasy spoons and high-end restaurants.  When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating.  To reach Heidi, email her at[email protected].

 

 

Foodie Things To Do This Weekend And Beyond

Jon Faronea
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Foodie Things To Do This Weekend And Beyond

Belmar Seafood Festival, Friday – Sunday, June 8th – 10th. This three day seafood extravaganza features over 45 of the area’s finest restaurants and food vendors. From traditional steamed lobster to more exotic alligator sausage, you’ll find it at the festival. Live entertainment, a wine and beer garden, crafters and vendors and children’s activities make this one of the top food festivals in the nation. Free admission, food prices vary. Click for more information.

An Evening with George Taber, Friday, June 8th from 6pm-9:30pm. Unionville Vineyards. Tickets are $15 per guest and advance purchase of tickets is strongly recommended. George Taber is a wine expert and world famous author of the novel “Judgment of Paris”,  the book in which the movie “Bottle Shock” was based on. George will make a presentation about his first hand experience at the 1976 wine competition in France and offer a special wine tasting presentation with acclaimed winemaker Cameron Stark where they will make comparisons of wines grown in different wine regions around the world. For more information about this event, and for tickets, click here.

Hidden Treasures Wine Bar, Friday, June 8th from 7pm-10pm. Presented by Amanti Vino, Montclair, will be held at the Montclair Art Museum, to benefit the museum. Tickets are $85 and $75 for members. For reservations, contact Monica Lupiloff at 973-259-5143 or e-mail [email protected].

Lebanese Festival, Friday-Sunday, June 8th-10th. Somerset, NJ. Enjoy great food, games, and much more. Free admission. Click here for more details.

LBIfest 2012, Saturday, June 9th from 11am-6pm. A day-long event featuring local artists and crafters, retail vendors, family fun, live entertainment and delicious local eats from your favorite restaurants. Held at Bay View Park and Long Beach Township Municipal Complex. Click here for more information.

Farm-to-Fork Fundraiser, Saturday, June 9th from 5pm-10:30pm. Brady Life Camp in Pottersville, NJ. There will be a farm fresh meal catered, live entertainment, 50/50 and live and silent auctions. Proceeds go towards America’s Grow-a-Row’s mission to positively impact as many lives as possible through a volunteer effort of planting, picking, rescuing, and delivering free fresh produce. For more information and to be a sponsor, please visit: America’s Grow a Row

Summertime Entertaining, A Cooking Class, Saturday, June 9th at 11:30am. Held at Phillips Seafood, Pier Shops at Caesars Atlantic City. Tickets are $65 including a chef demo, wine, lunch, and a swag bag to go. Call 609-348-2273 for reservations.

4th Annual Wine & Cheese Tasting Event, Saturday, June 9th, from 4pm-8pm. A sampling of red and white fine wines, cheeses and assorted mouth watering hor d’oeurves. While sipping wine, guests can stroll throughout the beautiful gardens of Liberty Hall Museum and visit the 1882 Carriage House. Proceeds benefit The Arc of Union County. For more information and tickets, click here.

Chili Cook Off, Saturday, June 9th. The Lions Club will host it’s annual cook off in conjunction with the North Plainfield Street Fair. The Cook Off is a great way to spend the day, and people have the opportunity to sample the chili and vote for their favorite.

Tenafly Surf’s Up Street Fair, Saturday & Sunday, June 9th & 10th, beginning at 10am. Great food, music, games, arts & crafts and much more at West Railroad Ave & Washington Street.

Rock, Ribs, and Ridges Festival, Saturday & Sunday, June 9th & 10th. Hidden Valley Club, Vernon, NJ. A two-day celebration of great music, finger-lickin’ barbeque and good times. Lunch, dinner and live music. Great barbeque all day. Click for more details.

Jersey Hills Wine Festival, Saturday & Sunday, June 9th & 10th from 12pm-5pm. Held at Ramapo College, Mahwah. Sample local wines, enjoy entertainment and bring a picnic. Click for more details.

Summer Kick-Off Concert, Saturday & Sunday, June 9th & 10th from 12pm-5pm at Heritage Vineyards in Richwood. Experience NEW wine releases, tasty food items and an exciting line-up of live music featuring a tasteful mix of classic rock favorites. For tickets and other info, click here.

New Jersey Irish Festival, Sunday, June 10th. Join us for live entertainment on two different stages, Pipe & Drum Band Competition, Catholic Mass, Food Vendors, Craft Vendors, Irish Step Dancing, Family Activities, 50/50 Raffle and a full day of live Thoroughbred racing. 42nd Annual Irish Festival

Taste of Atlantic Highlands, Sunday, June 10th from 12pm-5pm.For just $30 you get all-inclusive food & drinks at participating Atlantic Highlands restaurants. Many town business also offering raffle prizes and free promotional items. For more information and a map, click here.

 

And Beyond…

Taste for Hope, Monday, June 11th from 6:30pm-9:30pm. Royal Manor, Garfield, NJ. A tasting of the area’s finest cuisine and spirits. Live, silent, and chance auctions of exciting items will take place during the evening. Proceeds help CancerCare continue their free services to anyone affected by cancer in the New Jersey community. More information here.

An Evening in Carolina Low Country, Tuesday, June 12th. The Academy of Culinary Arts at Atlantic Cape offers amateur chefs and food enthusiasts alike the opportunity to learn how to prepare three- and four-course dinners. From Carolina oyster pan roasts and seafood boils, to Carolina-style gumbo and Carolina gold BBQ, learn about the flavors of the Carolina Low Country, a place where the farm and sea converge. For fees and to register, call 609-343-4829, or visit www.atlantic.edu/conted.

Flying Fish Exit 8 Release Party, Tuesday, June 12th at 5pm. Tavern On The Lake, the restaurant nearest to the actual Turnpike exit and New Jersey Craft Beer are partnering up for a fun filled night with the newest Exit Series. There will be giveaways and food pairings as well as a special menu and pricing structure for NJCB Members and non members looking for a great night.

Peru to the World Gastronomic Festival, Friday – Sunday, June 15th-17th. Friday: 2-8pm Saturday: 11am-9pm Sunday: 11am-8pm. Robert Treat Hotel (50 Park Place, Newark). A general tasting open to the public, VIP gala dinners and culinary competitions by leading Peruvian chefs, Emmanuel Piqueras and Marita Lynn for the Best Ceviche and Best Quinoa Dish and Melanie Asher for Best Pisco drink. The fair will also promote/sample fresh Peruvian fruits and vegetables including aguaymanto, trucha, organic coffee and quinoa to name a few.

Cape May Harbor Fest, Saturday, June 16th from 10am-5pm. Harbor Fest is a celebration of seafood and song; the sea, its culture, its economy and its ecology. Cape May’s beautiful harbor will provide the overall setting. Enjoy plenty of food and seafood, a scallop challenge, beer garden, vendors, kids’ activities, kayaking, live music and more! Click here for more info.

Wine Festival, Saturday, June 16th from 6pm-9pm. Ice House Restaurant, Wildwood. Enjoy over 100 Wines and Spirits to taste, a keepsake wine glass with your ticket, live entertainment under the tent and delicious hor d’oeuvres. Click for tickets and more info.

Wildwood Restaurant Week, June 17th-22nd. Wine and dine in some of Wildwoods finest restaurants. All participating restaurants will offer a complete four course meal, including appetizer, salad, entree and dessert for one low price, plus tax and gratuity. Click for more info.

Chef’s At The Shore, Thursday, June 21st from 5:30pm-9pm. Historic Gardner’s Basin. In conjunction with Professional Chefs Week, the fundraiser attracts local chefs from casino and regional restaurants. Enjoy some of the area’s finest foods. Proceeds from Chefs at the Shore benefit the Atlantic City Aquarium and the Professional Chefs Association (PCA), the latter of which uses the funds to support its education and scholarship programs. For more information, click here.

State Fair, Meadowlands, June 22nd – July 8th. 17 fun-filled days of amazing food, rides, games, shows and much more. This is New Jersey’s biggest family event. For more details and fair resources, click here.

New Jersey Beer and Food Festival, Friday & Saturday, June 22nd & 23rd. Crystal Springs Resort. Spend a day or the whole weekend as you sample your favorite brews, discover a variety of new flavorful beers, enjoy great food ranging from an all-out BBQ feast to a beer & food pairing reception with top chefs from NJ, party to all your favorite music, participate in the Brews & Birdies Golf Tournament and so much more! Click here for tickets and more details.

North Wildwood Italian American Festival, Friday-Sunday, June 22nd-24th. Friday: 4pm-10pm. Saturday: 10am-10pm. Sunday: 12pm-6pm. Takes place along Olde New Jersey Ave., North Wildwood. Annual celebration of Italian-American heritage, sponsored by the Knights of Columbus. Features vendors, food and live entertainment. FREE to attend!

Taste of Highlands, Saturday, June 23rd from 12pm-6pm. Admission is $40 and will include a keepsake tote bag, a map to all of the restaurant destinations and access to the Taste of Highlands Trolley. Take a culinary trip through Highlands with approximately 20 trolley stops! 732-291-4713

BrewFest at the Ballpark, Saturday, June 23rd. Two sessions: 12pm-4pm & 6pm-10pm. Held at the Lakewood BlueClaws Stadium. There will be over 100 styles of beers to taste. There will be local, regional, national, and international brews. There will also be giveaways and a live broad casting from the WRAT. For more information and tickets, click here.

16th Annual Beer Festival, Garden State Craft Brewers Guild, Saturday, June 23rd from 12:30pm-4:30pm. Sample brews from 19 breweries, enjoy great food and live music all on the nation’s most decorated battleship, Battleship New Jersey. Click here for tickets and more info.

Blueberry Festival, Saturday, June 23rd from 10am-4pm. Celebrate all things BLUEBERRY at the 29th Annual Whitesbog Blueberry Festival. Great family fun. Enjoy blueberry picking, live country music, exhibits & demonstrations, lectures & tours, great food and an array of children’s activities. Enjoy the famous pie eating contest. Whites Bogs Road, Browns Mills, NJ. 609-893-4646

“Rythm at the Shore” Music Festival, Saturday & Sunday, June 23rd & 24th. Formerly the Jazz and Blues Festival, this Point Pleasant Beach festival features great music, food and wine. This is an admission FREE event. Wine tasting at a nominal fee. For more information, click here.

Baymen’s Seafood Festival, Saturday & Sunday, June 23rd & 24th from 11am-5pm. Tuckerton Seaport. Enjoy delicious Jersey fresh clams, crabs, scallops and shrimp from the finest local seafood purveyors. Crafters, vendors, music, food, refreshments, family activities, demonstrations,boat rides, boat builders and decoy carvers. Speak with commercial fishermen to learn about occupations on the bay or take a clam shucking class.

Vigneto Rally, Sunday, June 24th. A Southern New Jersey Winery Exotic Car Road Rally to promote Southern New Jersey tourism and bring attention to our region’s growing wine industry. The rally ends at Renault Winery where there will be a reception followed by a banquet dinner. The reception will consist of a selection of butler served hors d’oeuvres, fruits, cheeses, and wine aperitifs. The dinner will be a 6 course Italian style meal. For more information about the rally, car show, and banquet, click here.

Taste of Rutherford, Thursday, June 28th from 6pm-8:30pm on Park Avenue. Taste the delights of Rutherford restaurants, meet other downtown business owners, wine tasting tent with live music.

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.

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.

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.

There is more to White Wine than Chardonnay

Veronique @ Food & Wine Chickie
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Photo by Constance Chamberlain at Domaine Sigalas

While I enjoy Chardonnay, especially unoaked, there are other white wine varietals beyond the world’s most popular grape that are interesting and readily available.

Here are my “Top 5 White Wine Varietals beyond Chardonnay” along with their basic flavor profiles:

  1. Riesling: Riesling is an aromatic grape variety with floral aromas and high acidity. Riesling ranges from dry, semi-sweet and sweet and makes a delicious sparkling wine. Riesling grows in many regions of the world including Germany, France (Alsace), Austria, South Africa and the United States (including California and New York).
  2. Sauvignon Blanc: Sauvignon Blanc is planted in many of the world’s wine regions, producing a crisp, dry, and refreshing white wine.  This wine is bright with lemony and grassy flavors.
  3. Viognier:  Packed with floral aromas and tropical fruit flavors, this wine varietal should be drunk young as it often loses some of its bold aromas and flavors as it ages.
  4. Albariño:  This grape comes from Galicia is northwest Spain.  Similar in character to Viognier, Albariño offers citrus and peach flavors with high acidity levels.  This grape can now be found in California.
  5. Assyrtiko: Assyrtiko is one of Greece’s finest white grape varieties.  This grape is dry and full-bodied with citrusy aromas with great minerality that comes from the volcanic soil it grows in.  Assyrtiko is planted on about 75% of the vineyards in Santorini.

There are many more white grapes, but the above are versatile and very food-friendly.  Summer is a great time to explore whites outside your comfort zone.  Here are some favorites within the five categories described above:

Rieslings:

  • 2009 Circle Riesling ($13) – Finger Lakes, NY USA
  • 2009 Weingut Brundlmayer Kamptaler Terrassen Riesling ($25) – Austria
  • 2008 Chateau Montelena Potter Valley Riesling ($23) – California, USA

Sauvignon Blancs:

  • 2008 Kim Crawford Marlborough Sauvignon Blanc ($13) – New Zealand
  • 2010 Brancott Sauvignon Blanc ($12) – New Zealand
  • 2010 Merry Edwards Russian River Sauvignon Blanc ($30) – California, USA

Viogniers:

  • 2007 Bonterra Vineyards Viognier ($16) – California, USA
  • 2010 Domaine des Salices Viognier ($12) – France
  • 2010 Laurent Miquel Nord Sud Viognier ($12) – France

Albariños:

  • 2009 Fillaboa Granja Albarino Rias Baixas ($20) – Spain
  • 2009 Pazo Senorans Albarino ($20) – Spain
  • 2009 Santiago Ruiz ($20) – Spain

Assyrtikos:

  • 2010 Boutari Santorini Assyrtiko ($19) – Greece
  • 2011 Domaine Sigalas Santorini Oia ($20) – Greece
  • 2010 Gaia Estate Assyrtiko Thalassitis ($20) – Greece

Here are some of our favorite New Jersey wine shops:

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.

New Jersey Craft Beer Call to Action June 7th

Peter Culos
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Wouldn’t it be cool if you could visit your favorite New Jersey brewery and sit and have a pint right there in the tasting room?  How about if a New Jersey brewpub could package and sell its beer in your local liquor store?  Or if a brewpub could open a third location near you?  Well, passing bill A-1277 could do all that and more.   On June 7th, the bill gets voted on.  Contact the members of the Assembly Law and Public Safety Committee on Wednesday June 6th and support it’s passage!  If you need some economic fodder, check out my recent article for some ideas.

An email from Flying Fish Brewery tells you all you need to know so read it and take action now:

We Need You to Help Your NJ Breweries

On Thursday, June 7th, New Jersey’s Assembly Law and Public Safety Committee will meet to vote on A-1277. The bill, developed by the Garden State Craft Brewers Guild, will give all craft brewers in the state more flexibility in how, when and where they sell and promote their beer.

By Wednesday, June 6th, please contact the members of the Assembly Law and Public Safety Committee (listed below) to let them know that you support the legislation as a craft beer consumer and ask them to VOTE YES on the bill.
It’s especially important if you live in the district of one of the committee members.  Not sure who your legislators are?  Find out here  

Current regulations highly restrict what New Jersey brewers can do—especially when compared to the surrounding states of New York, Pennsylvania and Delaware.

Specifically, this bill would allow:

  • one company to open more than two brewpubs
  • production breweries to sell beer for on and off premise consumption
  • breweries and brewpubs to conduct informational tastings off premise
  • brewpubs to distribute beer through the wholesale network

This will lead to a healthier environment for small brewers and more choices for craft beer consumers.

When calling the members of the committee, you should comment on how this bill will help small brewers continue to create jobs, improve tourism opportunities and cut needless red tape. From the consumer perspective, you should comment on how the bill will allow you to have better access to the locally made craft beers you love and want more of.

Remember, please call or email these members by Wednesday, June 6th to make sure your voice is heard and your support for A-1277 is registered.

Thank you for your continued support of New Jersey’s craft brewers.

Members of the Assembly Law and Public Safety Committee

Mainor, Charles – Chair
(201) 536-7851
[email protected]Wilson, Gilbert – Vice Chair
(856) 547-4800
[email protected]Albano, Nelson
(856) 696-7109
[email protected]Benson, Daniel
(609) 631-0198
[email protected]Connors, Sean
(201) 795-9190
[email protected]Cryan, Joseph
(908) 624-0880
[email protected]		 Kean, Sean
(732) 974-0400
[email protected]McGuckin, Gregory
(732) 840-9028
[email protected]Peterson, Erik
(908) 238-0251
[email protected]Rible, David
(732) 974-0400
[email protected]Watson Coleman, Bonnie
(609) 292-0500
[email protected]

Jersey Shore Food Truck Wars

Terry Krongold
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On Sunday, May 27 at Monmouth Park Racetrack, several hardened veterans of the food truck industry battled it out to become the winner of the first annual Jersey Shore Food Truck Wars.

The food trucks and hungry customers came from far and wide. On a beautiful day, over 20,000 people descended on Monmouth Park to devour the offerings. Everything from traditional boardwalk fare to authentic Belgian waffles was for sale. Jersey Bites’ own Deb Smith served as one of the judges along with the Star Ledger’s, Pete Genovese, and some of his Munch Mobile alums, Grace M. Hanlon, Executive Director of  NJ’s Division of Travel & Tourism and Michele McBride, Morning Host and News and Public Affairs Director at Brookdale Public Radio.  “This was one of the tougher competitions I’ve judged.” commented Smith after the tasting and voting was over. “We’re not comparing apples with apples like in the Crabcake Competition or Barbecue Cookoff for instance. It made picking winners very difficult.”

When all the eating was done and votes tallied, Red Hook Lobster Pound was the big winner. Their Maine-style lobster roll made with lobster “trucked” in from Maine and a lemon-mayo dressing wowed the judges. Wafles & Dinges from New York, (the Belgian waffle truck) won for Best Truck and Cutting Edge Cuisine. This was my own personal favorite – creamy vanilla ice cream sandwiched between crisp waffles, brought back memories of old-time waffle stands on the Jersey boardwalk.

Dellano’s Food Service (Long Valley, NJ) walked away with the Absolute Classic Award for its sausage, onion, and pepper sandwich while Gozen Yogurt (Philly) won Most Seductive Sweet. Lil Dan’s also from Philadelphia took the Dazzling Presentation prize with their Pauly sandwich pictured above; slow roasted pork piled with roasted peppers and broccoli rabe and finished off with two eggs, sunny side up.

Other entries included The Taco Truck from Jersey City, Aroy-D (Thai) from Montclair, Rickshaw Dumplings from NYC, and Home by the Range, also from Jersey City.  More traditional food truck items included the tried and true hot dog, supplied by the well-known Max’s Famous Hot Dogs of Long Branch, and Pudgy’s Street Food from Raritan.

The event was organized by Pete Genovese of Munch Mobile fame, in coordination with The Star-Ledger and Spark Market Solutions.

With any new endeavor there are always some kinks to work out but the first installment of the Jersey Shore Food Truck Wars was a good start.  I overheard a few aspiring food truck entrepreneurs expressing interest in competing next year, so here are some words of advice to the 2012 winners, sharpen your knives there just might be some new competition in 2013.

Look for more pictures of the Food Truck Wars on our Facebook page.

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].

2 Chicks With Chocolate In South River

Deborah Smith, Executive Editor
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We all know the old adage, “When life hands you lemons, make lemonade.”  Well, for one chick it meant forgoing the lemons in favor of some crock-pot chocolate! This is where the story of 2 Chicks and Chocolate began. Known as “Chick 1” Elyssia Wassung tells the story of how her Mom, “Chick 2,” got into a car accident when Elyssia was just a young girl. In order to make a living, her mother starting making chocolate in a crock-pot and sending her out to sell it in their Queens neighborhood. After an unfortunate robbery, the business was ended. Fast forward several years, Elyssia decided to leave her corporate profession and continue on with her mother’s tradition of making chocolate (just “hipper”). With the help of Master Chocolatier, Patrick Coston, a Food Network Challenge Judge, and Lead Chocolatier, Stephanie Vazquezthat, 2 Chicks with Chocolate was born.

Although they have been wholesaling and retailing their chocolate products for awhile, the Chicks now have their very first store located in South River. Their grand opening event was where my husband and I were able to sample and see just how sweet the 2 Chicks are!

As we walked in to their corner location, I was mesmerized by all of their tantalizing displays. We first sampled a Fire & Ice Martini/Hot Cocoa mix, sans alcohol. As the name implies, it starts out cool then finishes ever-so spicy, perfectly. From there, we migrated toward their Toffee & Bark display and sampled away. The Toffee Time lived up to its name with remarkable deep toffee flavor.  The Tree Hugger was also an addictive item with the combination of blueberries, nuts, craisins and dark chocolate. Also of note here was the Pretzel Palooza, which features Himalayan sea salt contrasting the sweet and creamy chocolate coating.

 

We were then drawn to their beautifully displayed wine collection chocolates. Although pricier than most other items, they offer customers a chance to try something very unique and would be a great gift for the wine-lover in your life.

While checking out each display, we were offered more sweet treats to try. Among my favorites was a chocolate cupcake, courtesy Blue Sheep Bakeshop in Green Brook. Lucky for you, 2 Chicks has a partnership with them so you can easily find and enjoy their baked goods in both locations.

Another area of the store I found intriguing was the Popcorn display. Although I didn’t try any, the idea of chocolate covered popcorn with toffee crunch and Pop Rocks has me anxious to get back there again.

Definitely worth mentioning, were the ridiculously cute and fun items; ready-to-make Smores (pictured above), candy-coated pretzels, and the chocolate-dipped Peeps were just  a few of their almost-too-cute-to-eat product line.

Last but certainly not least, was their chocolate glass display case. The chocolates presented were simply gorgeous. Each flavor both unique to the eye as, I’d assume, to the palate. With the copious categories of flavors offered, it is sure to satisfy every sweet tooth on the planet.

Visit the Chicks at www.2chickswithchocolate.com to see all the goodies they have to offer, including wholesale/retail items, custom/private label, chocolate happy hour and specialty gifts. Additionally, a sugar–free line is available.

2 Chicks with Chocolate is located at 8 Martin Avenue, South River, NJ.

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 blog www.ahungryteacher.blogspot.com.

Finally Fairway! New Store To Open Next Week

Terry Krongold
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For the longest time, I’ve felt like Passaic County was the poor, misunderstood stepchild of the food world. No King’s, nary a Whole Foods, not a Wegman’s within 30 miles of here. Sure we’ve got your basic food stores, and yes, we’ve been surviving (barely) just fine, thank you. But come June 6th, we’re getting a Fairway!

And what a Fairway it is! Taking over the old Pathmark store on Rt 46 West in Woodland Park, Fairway management gutted the entire building and started from scratch. I got a preview of what’s to come from Dan Glickberg, third generation of the Fairway family. Dan’s grandfather started with a little produce market on 74th and Broadway in Manhattan 79 years ago, and they’ve been going strong ever since.

Join me, as I take you along for a sort of virtual tour. When you enter the store, beautiful fresh flowers greet you. If you decide to make a right, a wonderful wine store awaits. More about this later.

Make a left off the main entrance and welcome to the produce section. Since produce was the bedrock of the Fairway empire, it’s only fitting that upon entering the store, you are immediately immersed in it. They pride themselves on offering the highest quality produce. There will be a large organic section and plenty of local produce, and they try to source locally when possible.

If you can take your eyes off the fabulous fruits and veggies for a minute, take a glance upward at the artwork gracing the walls all around the store. These beautiful paintings are all done free hand by Fairway’s artist in residence. The attention to detail is astounding.

Next to produce is the bakery. Close your eyes and imagine made from scratch baguettes and bagels. Real. Water. Bagels. This Fairway will have a dough room, producing fresh pastry. I can hardly contain myself.

Keep up now. We’ve got alot more ground to cover. Here to our left is the deli, with everything prepared fresh in-store. We’re talking hot prepared foods, charcuterie, smoked fish, salmon, lox, and gads more.

An olive bar sits close by the cheese department with over 600 tantalizing offerings from all over the world. You might want to pick up some olives and cheese to go with that lovely Sauvignon Blanc you’ll buy in the wine store on the way out.

Something special in this store is a café serving breakfast, lunch, dinner, with an espresso bar, seating 60 people.

Now we come to the meat department. Dan proudly tells us that Fairway ages its own prime beef 21 days in-house, this gives it more flavor and tenderness. All the meat is hand selected and custom-cut on-site. They also offer choice beef, by way of breed-specific Hereford. American and Australian lamb will be in the meat cases, along with Dubreton pork, and a wide selection of Kosher meats.

All the Fairway stores roast their own coffees, and this one is no different. They will offer 68 coffees so you’re sure to find the perfect one to go with that morning bagel. Did I mention they were real water bagels? I may have.

As we venture down the center aisles, I see staff stocking olive oil. Dan tells me they offer over 100 olive oils, including some that Fairway sources on their own. They’ll have olive oil tastings every day.

Even though you may come to Fairway for a steak or some gorgeous seafood, or to look for that hard-to-find cheese you had on vacation in San Francisco, they have all your every day items, too. From dairy to cereal, from soup to nuts, they’ve got it. Their shelves are lined with over 45,000 traditional, specialty, and organic groceries, including a large selection of gluten-free items.

Now about that wine shop… Fairway Wines and Spirits in Woodland Park (only two other Fairway stores offer wine) has been designed by Joshua Wesson, the co-founder of Best Cellars, and in 1986 named one of the top five sommeliers in the world. Joshua’s theory in putting this store together was to create a breadth of wine selection, to create the excitement of a new wine discovery without having to pay alot. Eighty percent of the 600 wines will cost between $10-30.00. You’ll find wines not available elsewhere. Of course they will have daily wine tastings, but what makes these tastings different from other wine stores, is the food pairings – think smoked salmon, artisanal cheeses. And are you perplexed about what wine goes with that rack of lamb you just bought? The staff in the wine shop can help.

We’ve done a full circle around the store. Dan has been a gracious host, but they’re really busy putting the finishing touches on the store so we’ve got to go. But we’ll be back on Wednesday, June 6th at 10am for the grand opening. If I were you, I’d put it on the calendar. Not only will you be able to do your own touring around the store, tasting here and there, but they are planning some incredible opening day festivities, such as the Hindquarter Giveaway (where you could walk away with 130 pounds of prime meat), and a chance to Crack the Vault to win a $5,000 shopping spree.

So it may have taken awhile for Passaic County to get their due, but I think we’ve hit the jackpot on this one.

Fairway Market
1510 Rt 46 West
Woodland Park, NJ
973-339-5103
www.fairwaymarket.com

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].

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