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VB3 – Modern Seasonal Italian Cuisine In Hip Jersey City

Veronique @ Food & Wine Chickie
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Gnudi. Photo by Eat with Dan

When New Jersey native Chef Michael Colletti decided to return to the Garden State to open a restaurant, he opted to take the familiar food of his grandparents and father, who emigrated from Sicily, and give it a modern twist.  The result is modern seasonal Italian cuisine beautifully done at VB3 located in the Newport section of downtown Jersey City.

Having been formally trained at the Culinary Education Center in Asbury Park and employed at popular dining establishments like Le Cirque and Mai House in New York City and Good Stuff Eatery in Washington, DC, Chef Colletti and his talented team turn up unpretentious food in a trendy yet comfortable space.

During a first visit, the food my party enjoyed was spot on.  A must-try starter is the Antipasto Board, a delectable array of Italian cheeses and cold cuts, house-cured olives and pickled vegetables.  The adjoining pizzeria provides artisanal pizzas and the Crispy Guanciale version with ramps, eggs and Parmigiano-Reggiano is spectacular and perfect for sharing.

The pastas are outstanding and the star is perhaps the House-Made Ricotta Gnudi, melt-in-your-mouth and simply perfect in a light, flavorful basil-infused tomato sauce.

Day Boat Scallops. Photo by Eat with Dan

Selecting an entrée proves difficult based on the tempting options put forth by Chef Colletti’s team.  Especially delicious are the Day Boat Scallops, with fennel, Sicilian cara cara oranges, cured black olives and citronette and the Berkshire Pork Belly served with Swiss chard, hedgehog mushrooms and watermelon agro dolce.  Don’t pass up the opportunity to taste the VB3 Burger which is topped with Biellese pancetta, provolone, egg, ramp aioli and served with herbed fries.  Chef Colletti has won burger competitions on Food Network and knows what a great burger should taste like.

The main dining room accommodates 80 guests with its comfortable banquettes and the large bar with its orange ‘lava’ countertop is inviting and attracts a fun happy hour crowd from adjacent hotels.  A specialty cocktail to try is the “Fig”etaboutit, a concoction of bourbon, vodka, fresh lemon juice, Amaretto and Angostura bitters.

VB3 is located on the ground floor of the Monaco building between the Westin and Doubletree hotels.  Hotel guests won’t ever complain about eating “in” after savoring the food at VB3.  Nor will the locals.

VB3

475 Washington Blvd.

Jersey City

201-420-4823

www.vb3restaurant.com

Monday – Saturday lunch – 11AM to 4PM. Dinner – 4PM to 12PM

Sunday brunch – 11AM to 3PM. Dinner 5PM to 10:30PM

Lounge is open Friday and Saturday from 12AM to 3AM

Happy Hour – Monday – Friday 5PM to 7PM

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

NJ’s Chef Scott Cutaneo Serves Up Podium-Worthy Meals

Rachel Bozek
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Chef Scott Cutaneo and Nutritionist Lee KempAfter serving as an International Olympic Committee fine dining consultant at the past five Olympic Games, Bernardsville’s Chef Scott Cutaneo (above, left) has been named the official chef for USA Wrestling and he’s already well on his way to helping the team prepare for success at the 2012 Olympic Games.

Before heading off to London, USA Wrestling will hold the NJ Drive of Champions, a golf outing to benefit the organization. The event, which will feature members of the 2012 U.S. Olympic Wrestling Team, will be held on Monday, June 4, at the Trump National Golf Club in Bedminster. Cutaneo will be in attendance, along with Honorary Chairman Randy Couture and Honorary Co-Chairmen James Ravannack, Doug Kimmelman, and James Downs. Cutaneo explained the importance of this event. “USA Wrestling is totally reliant on the fans,” he said. “Fundraising covers training, warm-up suits, even the nutritionist.”

Cutaneo works closely with the team’s nutritionist, Lee Kemp (above, right), who is a U.S. wrestling legend in his own right, including three World Championship titles, to ensure that the athletes receive a proper balance of nutrients without sacrificing the opportunity to experience delicious meals. He said, “We try to create a menu where the athlete is not focused on trying to consume something that he’s not enjoying.”

A classically trained French chef, Cutaneo has made a name for himself in New Jersey and around the world. He regularly appears on Fox and Friends and twice received a four-star rating for Le Petit Chateau, which he ran for well over a decade. Recognizing that performance and confidence can be hugely affected by personal experience, Cutaneo wants the team to look forward to meals rather than saying, “Oh, I’ve got to eat this, but it doesn’t taste good.”

The nutritional requirements of what the athletes consume vary greatly for pre-workout, during-workout, and post-workout meals. An example of a post-workout meal (that could easily be mistaken for an entrée at a high-end restaurant) is roasted salmon on quinoa grain, with roasted almonds, golden raisins, and a little cilantro. Cutaneo said, “Then I would add a little fat on that plate—shredded Gruyère—but a very small amount that is so minute that it doesn’t affect the absorption of protein.”

He consults with Kemp every step of the way, pointing out that while they work from a comprehensive list of different foods, the two often discuss alternate suggestions based on athletes’ preferences and nutritional needs. Cutaneo’s ultimate goal for USA Wrestling is simple: “[I want] each athlete to know that everything he needs is in this dish and be happy that it tastes great.” Now where do we get some of that roasted salmon?

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

The New and Improved Uptown Pitman Farm Market

JMalme
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To say that Martie Mollenhauer is passionate about the Uptown Pitman Farm Market is an understatement.  The retired educator admits that she is not the type of person to sit on the sidelines, so when Martie started buying her produce at the Market last year, it was inevitable that she would get involved.

“Last year, I knew there was a Farm Market beginning in Pitman and in my heart, I just knew it was the kind of thing that would expand the Community Spirit in Pitman.” Martie remembered. “For awhile, I went on Saturdays and bought my produce.  Then I thought – it was a quiet market – why not add my art cards and prints to the vendor mix and see if more life could come to the market.  Then we added a jewelry vendor, a food caterer and some live music!”

At that point, Martie also created postcard flyers and had some signs made – gradually creeping her way into the ‘mix’ of those who believed the market could work.  “It was slow, but we were building up a steady group of supporters.” she added.  “I just grew into being a part of the Market.”

This year, Martie convened the Farm market committee in January.  They began to plan, scheduled the Grand Opening and started searching for the farmers and produce vendors as well as food vendors that would build the foundation and support the market’s growth.

Martie Mollenhauer

First of all, it is our location.  We are situated in Sunset Auditorium – a large pavilion that is outdoors but undercover!  We will always be there rain or shine!  Several of the assets of the site lend themselves to market success.  There is ample parking – several small lots and plenty of street parking.

Next is the stage – and with the help of Wendy Betz, one of the committee members and also a musician, we have been able to book musical events every week – June 2 through October 27.

The vision for the Market, which is sponsored by the Greater Pitman Chamber of Commerce, is to attract people to Pitman and support our local businesses and restaurants.

What’s new to the Market this year?

We are welcoming Christina Pirello, PBS chef and cookbook author, to the Market for demonstrations/talks during the Grand Opening.

We have two strong farmers and produce vendors, a full schedule of entertainment on our stage, and special events.

New this year is a major sponsorship from South Jersey Healthcare.  Once a month we are planning a Take Back Your Health Day.  Our sponsor will always have a space at the market, but on those days, we will have additional experts and specialists for lectures, demonstrations, health screenings and to answer people’s questions.

How is the community involved in running the market?

The Chamber is behind us and there is a lot of energy and excitement being generated for the Market.

There are some local businesses that will be featured at different times and some of last year’s shoppers are volunteering to help – and they are not all Pitman residents!

Officer Christine from the Pitman Police Department will be with us on the Take Back Your Health days.  She will have different displays – giving out helmets to kids; talking about DARE and drugs; and whatever else she chooses.  We are inviting EMTs to join her as well.

The High School tennis team will be having a cupcake sale most Saturdays in June, and The National Honor Society will be volunteering at the market.

And one of the local 4-H clubs is coming for spinning, weaving and knitting.

Martie adds, “I am excited about it all…and everyday I am open to life’s synchronicities as we move forward on this adventure!”

The Uptown Pitman Farm Market will open June 2nd and run through October 27th.  Every Saturday, 8 am to 2 pm, at 200 Laurel Avenue in Pitman.  Rain or shine!

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.

NJ Chefs Share Their Best Burger Bites

Deborah Smith, Executive Editor
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In honor of National Burger Day (today) we asked some of New Jersey’s favorite chefs about their most memorable burgers. From braised short rib and foie gras to simple sliders, our Chefs share their idea of the perfect patty.

Executive Chef Bill Zucosky of Strip House at Westminster Hotel, Livingston  “I hate to say it,” Bill wrote, “but one of the best burgers I ever had is one that I created!  Come and taste it anytime, Deb!”  Grilled Lamb Burger with Garlicky Tomato Marmalade and Goat Cheese (recipe below)

Chef Frank Falivene of MoonShine Supper Club in Millburn”The best burger that I have had recently was at The Brass Rail in Hoboken, which is owned by the same partners who own MoonShine. The combination of charred juicy meat, gooey melted mozzarella, and the crisp saltiness of the pancetta was a perfect combination in every bite. During weekly planning meetings for MoonShine at The Rail, I was always certain to order that burger!”

Ilson Goncalves, proprietor of the recently opened Samba Montclair. “The best burger I ever had was at Next Door, Zod Arifai’s great casual restaurant in Montclair.  It’s memorable — a burger with gorgonzola cheese and caramelized onions.”

Thomas Ciszak, Executive Chef – Chakra in Paramus “For the ‘not gourmet’ burger category, I love the White Manna sliders. You have to have it with onions and pickles! This classic and tiny place is America for me. Like a movie set. I go over and pick up a few dozen for my team from time to time”.

Kara Decker, Executive Chef A Toute Heure “My favorite spot for a great burger in NYC is probably The Burger Joint on West 56th Street, located in the lobby of the Parker Meridian Hotel.  It may be a total dive spot, not what you would expect but they make a GREAT burger.  They are cash only and you better have your (stuff) together when you order or they will send you to the back of the line…I have seen it happen!  Enjoy!”

Chef Michael d’Ennery “I have a tie. One, they called a “Mike” burger at a country club I worked at in Rancho Sante Fe (outside San Diego). My own creation of a half pound Angus burger with cajun seasoning, avocado, fresh jalapeño, pepperjack cheese, and of course bacon with spicy aioli. The other has to be the DB Burger at DB Bistro Moderne in NYC stuffed with braised short rib, foie gras & black truffle with pommes soufflées! That was the inspiration for the foie burgers I’ve been doing for years. I know it’s almost not a “real” burger, but it counts for me!

Phil Deffina Executive Chef – David Burke Fromagerie in Rumson. “Tewksberry Inn in Oldwick has one of the best burgers I’ve had in a long time.. Simple and deluxious! fresh ground beef, lettuce, tomato, onion on a fresh brioche bun.. Hand cut fries and a massive side of mayo!”

So, now it’s your turn. Where have you had your best burger and tell us what is so special about it. a Please leave a comment or share with us on Facebook.

 

Grilled Lamb Burger with Garlicky Tomato Marmalade + Goat Cheese courtesy of Bill Zucosky, Executive Chef, Strip House at Westminster Hotel in Livingston

 

For the Burger Makes 4 8oz Burgers

2lbs ground lamb

1 tsp chopped fresh mint

1/2 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tbsp minced shallots

1/2 tbsp minced garlic

1/2 tsp ground coriander

1 tbsp fine sea salt

1 tsp finely ground black pepper

Mix all ingredients thoroughly and form into 4 burger patties.

Garlicky Tomato Marmalade

1 8oz can of peeled diced tomatoes (strained)

6 cloves garlic sliced thin

3 tbsp sherry vinegar

2 oz dark brown sugar

1 tbsp corn syrup

1 tsp Worcestershire sauce

1 tbsp olive oil

Salt and pepper to taste

In a sauce pot saute the sliced garlic in olive oil until golden brown. Add the tomatoes and remaining ingredients. Cook over low heat until the tomatoes have “melted” (about 15 to 20 minutes) and remember to stir frequently to avoid scorching. Cool the mixture down and then season. This is accompaniment is served cold.

Assemble the burger. Cook your patties to your desired temperature. I recommend medium well to medium. Place the patty on the bottom half of your favorite burger bun. For this type of burger I would use a country sourdough roll. Top the burger with goat’s cheese. Take the top of the burger bun and coat the cut side with the marmalade. Put it together and enjoy!


Philly Beer Week Spills Over To New Jersey

Peter Culos
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Philly Beer Week, now in its fifth year, has flowed over the glass and across the river into New Jersey! Now you don’t even have to cross the bridge to take part in the mother of all beer events. There are over 230 bars, restaurants and breweries participating in almost 1,000 events so it was only a matter of time before our state got into the act. Here are a few sips to tempt your Garden State palate.

Haddon Township is all in and will be the scene of the Haddon Pub Fest on June 2nd. From noon until 6pm each participating pub will spotlight a particular craft beer and there’s even a free shuttle service! You can get more details at their website. It’s great to see a whole community supporting the event.

Uno Chicago Grill has 3 New Jersey locations; Maple Shade, Deptford and Hamilton, and all three will be hosting events every day of the ten day week. Yes, it’s a ten day week. Even the calendar has to be stretched for Philly Beer Week! “Jersey Love” is the weekend highlight where they will feature River Horse, Flying Fish, Kane, Boaks and Cricket Hill beer for $6.50 flights. Ain’t love grand?

You are definitely going to want to check out Iron Hill in Maple Shade where brewer Chris LaPierre was the beneficiary of Philly Beer Week’s “Win a Trip to Belgium” fundraiser. The raffle winner selected Chris to make the trip across the pond to brew a collaboration beer at none other than Brasserie Dupont in Belgium. Their creation, Special Belge, will be featured at the June 1st kickoff event at Independence Hall! It will also debut in New Jersey at Iron Hill from 5pm to 8pm on June 4th. Iron Hill will break out the funk with a farmhouse ale theme and many of DuPonts offerings will be on tap. Special Belge is billed as a complex, sessionable blonde ale with a little peat smoked malt. I wouldn’t call it sessionable at 6.8%, but pencil me in for a couple!

To find out more about events on the other side of the river go to Philly Beer Weeks website. If the Betsy Ross Bridge proves to be a bridge too far, fear not! There’s plenty to do right here in New Jersey.

Sources:

http://www.unos.com/

http://www.ironhillbrewery.com/mapleshade/

http://phillybeerweek.org/

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.

Recipes for Memorial Day Bites at Your Barbecue

Deborah Smith, Executive Editor
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Memorial Day weekend is here and we know what that means – Barbecues!  Here are this year’s favorite BBQ recipes from the writing team at Jersey Bites to help you maneuver this festive holiday.  Visit the following link for more barbecue favorites from years past and Happy Memorial Day to all and a big Thank You to all of our Servicemen and Women.

Asian Whole Grilled Chicken – Veronique Deblois (Morris County)

Ingredients:

  • 4 pound whole chicken
  • 12 ounce bottle of ginger salad dressing

Directions:

  1. Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
  2. Lay chicken breast-side down on a cutting board.  With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
  3. Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
  4. Heat gas grill to medium.  Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using tongs and cook an additional 25 minutes on the breast side.
  5. Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!

Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.

Italian BBQ Shrimp – Colleen Wood (Camden County)

Ingredients:

  • 2 sticks butter melted
  • 4 cloves garlic, minced
  • ½ packet of Italian Dressing seasoning
  • 1 lemon, juiced
  • ½ tsp paprika
  • ½ tsp oregano
  • 4 pound raw shrimp, peeled
  • freezer ziplock bag
  • bbq skewers

Directions:
1. Add all seasonings and shrimp to ziplock bag, close and refrigerate for 2 hours.
2. Skewer shrimp and light the grill.
3. Cook skewers 3 minutes on each side or until opaque.
4. Can be served immediately or at room temperature. If done ahead of time, remember to remove from the refrigerator before serving so that butter is not solidified.

Grilled Summer Veggies – Kerry Brown (Burlington County)
Grilled summer vegetables are always a hit in my backyard. This is a favorite recipe from my go-to summer cookbook, Taming the Flame by Elizabeth Karmel. Make a big batch before guests arrive -they taste even better a few hours old. Any leftovers can be mixed with pasta and enjoyed, cold or hot,  the next day.

Grilling Method: Direct/Medium Heat
Soprano Sauce:
This robust sauce is made up of classic Italian ingredients. Brushed onto warm grilled vegetables, it makes them “sing” with flavor, thus the name.
6 anchovy fillets, drained and finely minced
4 cloves garlic, finely minced
1 tablespoon capers, drained and coarsely chopped
2/3 cup extra-virgin olive oil, preferably from Tuscany
Grains of Paradise or white pepper, to taste
To make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl. Slowly whisk in the olive oil and season further with grains of paradise or pepper if desired. Set aside.

Prepare Vegetables:
Olive oil
Kosher salt
3 small sweet potatoes, peeled and each cut into long ½-inch wedges
1 pound asparagus, trimmed
1 bulb of fennel, cut in quarters
4 medium zucchini, each cut into 4 long slices
2 small radicchio, cut into quarters
1 large eggplant, cut into ½-inch rounds
4 small bunches green onions, trimmed
2 pints small, ripe cherry tomatoes, tossed in a bowl with a little oil

Lightly coat cut vegetables with olive oil. Sprinkle with salt.
One by one lay the vegetables and green onions directly on the cooking grate (You may need to do this in batches so the grill is not crowded.) Grill about 5-9 minutes, turning once halfway through the grilling time. As soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes and fennel will be the last to cook through. While they are still hot, brush liberally with the Soprano sauce so it is absorbed (this seasoning) by the hot vegetables.

When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables and brush with Soprano sauce. Serve at room temperature with extra Soprano sauce on the side.

Japanese Garlic Marinade – Jennifer Malme (Cumberland County)

Asian flavors are a big hit in my house.  When the weather turns warm, it’s time to pull out the grill and make a big batch of this Japanese-style chicken.  Serve warm over brown rice or chill and chop up for a new twist on chicken salad!

  • 1/2 cup vegetable oil
  • 1/4 cup rice wine vinegar (you can substitute apple cider vinegar)
  • 3 T low sodium soy sauce
  • 2 garlic cloves, minced
  • 2 tablespoons organic sugar

Whisk together all ingredients in a small bowl.  Pour over chicken (up to 2 pounds) and allow to marinate for 2 hours in the refrigerator.  Grill chicken until it reaches an internal temperature of 165 degrees.

Savory Shrimp Dip -Christine Van Arsdalen (Somerset County)
Shrimp dip is a family favorite for holidays and special occasions.  It has been the highlight of barbeques, Christmases,  and family parties for over 50 years. To this day I still get both excited and hungry  watching my grandmother make it.  This recipe has been passed down from  generation to generation and it is absolutely delicious!

2 lbs of cooked shrimp
1 cup of Mayonaise
4 tsp grated onion
1 tsp tabasco sauce
Salt and Pepper (to taste)
Light cream

Mince shrimp as small as possible.  Transfer shrimp to a mixing bowl and add remaining ingredients.  Thin with light cream until mixture is “dippable.” Chill until ready to use and serve with crackers.  Serves 16 people.
*Food processor may be used in place of mincing.

Watermelon Salad – Michele Errichetti (Atlantic County)

I LOVE summer! The freshest fruit and veggies! Yummy! This salad is always the hit of the party!  And it goes great with spicy wings or blackened fish or all by itself . It is very refreshing and the color is amazing!  It is a real attention grabber!

Ingredients:

1 ripe watermelon preferably seedless
2-3 limes
1 bermuda onion
1 chunk of feta cheese
1 bunch of mint
½ cup of pitted black olives
4 tablespoons of extra virgin olive oil
Black pepper

Cut the onion into thin rings and place in bowl with the  lime juice and let marinate . This will turn the onions  transparent and turn the juice pink. Cut the watermelon in half and remove the rind. Then cut the watermelon into squares and remove seeds.  Cut the feta into  small squares .  Chop mint .   Combine all ingredients in a large salad bowl. Glass  or clear plastic really shows this salad off if you have one. Toss lightly with olives and olive oil and  finish with a generous  amount of black pepper.  Have a scrumptious Memorial Day ! Eat , drink and be merry!  In a responsible way of course!

Burger Quesadillas – Melissa Beveridge (Monmouth County)
I’m a huge fan of Mexican food and BBQs, this recipe combines the best of both worlds. For a spin on the traditional burger, make these hamburger quesadillas. They are perfect for bringing some Mexican flavors to BBQs! As a plus, you are combining two great entrees into one, no utensils required.

Ingredients:

1 lb organic beef (makes 4 small patties or 2 larger patties)
½ red onion, chopped
1 jalapeño
1 tablespoon cumin
1 teaspoon Paprika
1 tablespoon fresh cilantro
Salt
Pepper
Salsa
½ lb Shredded Pepper jack cheese
1 Avocado – sliced
Flour Tortillas (large)

Mix the chopped onion, jalapeno, cumin, paprika, cilantro, salt, and pepper with the beef. Be sure not to over mix. Form into four patties and make a small indentation with your thumb on the top of the burger.

Once the grill is hot, place the burgers thumbprint up and cook until just under desired level. (If you like your burgers cooked medium, cook a minute under.) While the burgers are cooking, warm up the tortillas on the grill. Cook 5-10 seconds on each side until they are pliable.

In the middle of the tortilla, place the cheese, sliced avocado, some salsa, and the burger. Wrap the burger up like a burrito (fold one side on top of the burger, fold in the sides, and then roll over onto the other side).

Place seam side down on the grill (a pan on the grill may help with this – just spray a little non stick cooking spray or a little oil on it to prevent sticking).  Cook for 2 minutes on each side or until each side is crispy like your favorite quesadilla.

When serving, you can garnish with more salsa, sour cream, and guacamole or just enjoy.

Hunt’s Grilled Bruscetta Chicken-Beth Christian (Burlington County)
While we are awaiting our fresh Jersey tomatoes, here is a recipe to get those tomato taste buds primed.  I tried this with Hunt’s tomatoes that I was sent to try, and it was delicious!

Ingredients:
Pam or other non-stick spray to coat the grill before cooking
1/2 cup balsamic vinaigrette dressing, divided
1/4 cup Hunt’s® Tomato Paste, divided
4 boneless skinless chicken breasts (5 oz each)
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
1/4 cup sliced green onions
2 tablespoons chopped fresh basil
1 clove garlic, finely chopped
4 thick slices Italian bread
Grated Parmesan Cheese (optional)

Spray grill with Pam or other non-stick spray and preheat to medium.
Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.

Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.

Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture. Sprinkle with grated Parmesan cheese if desired

Gazpacho Chicken Salad – Kate Morgan Jackson, Bergen County

Memorial Day weekend is the time to rev up the grill for the season!  Here’s a quick and spicy chicken salad that combines all the flavors of your favorite chilled soup with some grilled chicken breast.  Here’s to summer!

Ingredients
4 chicken breast halves
Olive oil, salt and pepper for grilling
3 tablespoons olive oil
1 garlic clove, minced
I lime, zested and juiced
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
2 pints cherry tomatoes or 6 regular tomatoes, cut into bite sized pieces
1 cucumber, diced
1/2 red onion, diced
1 jalapeno pepper, seeded and minced OR 1 teaspoon Tabasco sauce
1/4 cup minced fresh parsley
Directions
1. Brush chicken breasts lightly with olive oil, season with salt and pepper and grill until cooked through, 4-6 minutes per side. Cool and shred into bite-sized pieces.
2. Make dressing by combining 3 tablespoons oilve oil with lime zest, lime juice, garlic, salt and pepper. Set aside.
3. Combine chicken, vegetables and parsley in large bowl. Pour dressing over all and toss well. Serve either chilled or at room temperature.

Grilled Chicken Burgers – Melissa Yurasits (Essex County)
My mom started making these chicken burgers about a year ago, and they’ve been a staple ever since. The recipe is healthy, tastes great, and easy to prepare after a long day at the beach.

Burgers:
1 pound ground chicken
½  package frozen spinach, thawed and drained of excess water
2/3 cup feta cheese crumbles
1 tbsp dried oregano
1 ½  tbsp Italian bread crumbs
1 tsp onion powder

Optional:
Whole Wheat Buns
Tomato Slices
Romaine lettuce
Tzatziki sauce

In a large bowl, combine all burger ingredients using your hands or a rubber spatula. Season with salt and pepper and shape into patties. Grill over medium heat for about 6 minutes per side, or if using a meat thermometer, until temperature reaches 165 degrees.

Serve burger on lightly grilled whole wheat buns with a slice of tomato and romaine leaf. Garnish with 1 tbsp of tzatziki per burger.

The best part of this recipe is that it can be easily adapted to include your favorite ingredients. Swap feta for goat cheese, the oregano for any kind of dried Italian seasoning, garlic powder instead of onion, ranch dressing instead of tzatziki. I also like to make these gluten-free by eating it without the bun and omitting the breadcrumbs or using gluten-free ones, like Glutino’s. We love serving these with sweet potato fries on the side!

Summer Time Orzo – Sheila Hill (Monmouth County)
No barbecue is complete without a great salad to complement it. This one is light and pairs well with beef, pork, chicken or seafood.

Ingredients
1 pound dry orzo pasta
2 cups fresh spinach, torn into pieces
4 ounces crumbled feta cheese
½ cup dried cranberries
8 fresh basil leaves, torn
½ cup toasted pine nuts
½ cup extra-virgin olive oil
3 tablespoons lemon juice
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 carton cherry tomatoes, halved

Preparation
Cook orzo according to al dente directions on the package. Drain pasta and spread out on a large cookie sheet to cool.
In a large bowl, combine remaining ingredients. Toss gently to combine.
Add the orzo and mix well. Serve chilled.

Notes:
Buy a block of feta and crumble it yourself. It will taste fresher than packaged, crumbled feta.
To toast pine nuts, place them in a dry saute pan over medium-low heat. Shake the pan frequently to ensure even browning. Since pine nuts are small and full of oil, they will burn quickly.

Foodie Things To Do This Weekend & Beyond

Jon Faronea
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Foodie Things To Do This Weekend & Beyond

Pizza Slaughterfest 2012, Saturday, May 26th from 10am-9pm. The annual Tony Baloney’s pizza eating competition and celebration with feature over 100 vendors, a beer garden, and live music. Tony Baloney’s in Atlantic City, a Jersey event not to miss. Click here for more information.

Blues & Wine Festival, Saturday & Sunday, May 26th & 27th from 12pm-5pm. Sample great local wine and enjoy live music at beautiful Natirar Park in Peapack-Gladstone in Somerset County sponsored by the Garden State Wine Growers Association (GSWGA). Click for more details.

Jersey Shore Food Truck Wars, Sunday, May 27th. The first ever Jersey Shore Food Truck Wars at Monmouth Park! The top food trucks in town (and out of town) will be rolling in to serve up their delicious dishes and try to earn your vote for People’s Choice. Family Fun Day is also at the park from 12-4pm. Adults may enjoy the beer garden as well.  JS Food Truck Wars

And Beyond…

Teaneck’s Cedar Lane Family Festival, Monday, May 28th from 11am-6pm. Join the Teaneck community as  they honor veterans this Memorial Day. There will also be a cupcake eating contest for children ages 9-12 and a pizza eating contest for adults 18 and over. Click for more info.

The Great Grill & Pig Out aka Swine & Wine, Wednesday, May 30th at 6:30pm.  With guest of honor Anita Lo, executive chef/owner of Annisa in NYC and a winner on Iron Chef. Held at the Estate at Florentine Gardens, River Vale, NJ, to benefit Table to Table. Featuring extraordinary food, fine wine and a silent auction with fabulous travel packages, exquisite culinary experiences, luxurious merchandise, and one-of-a-kind enticements! For tickets, call 201-444-5500.

Drinko de Mayo, Thursday, May 31st at 7pm. Create and sip cocktails at a Drinko de Mayo class at Liberty House, Liberty State Park, Jersey City. Tickets are $35. RSVP at 866-683-3586.

Greek Fest 2012, Thursday – Sunday, May 31st-June 3rd. Held at Holy Trinity Greek Orthodox Church in Westfield, NJ. Learn about Greek culture and enjoy delicious Greek traditional foods. Click for more info.

Greek Festival by the Bay, Friday – Sunday, June 1st-3rd. Held at St. Demetrios Greek Orthodox Church in Perth Amboy, NJ. Share the beauty of the culture along with the beauty of the waterfront. You can look forward to seeing authentic Greek Dancers, eating authentic Greek Food and Pastries as well as games and prizes for the children. Call 732-826-4466 for more info.

Crawfish Fest, Friday – Sunday, June 1st-3rd. A three-day Louisiana and New Orleans style music, food and camping festival. Sussex County Fairgrounds, Augusta, NJ. Enjoy fresh Boiled Louisiana Crawfish trucked in alive, Crawfish Bread, Shrimp Creole, Crawfish Bread, Crawfish Pie, Alligator Sausage, Crawfish Po-boys, Jambalaya, Southern Fried Chicken and the other great dishes on our Menu. for 10.00 or less per dish. Lots of live entertainment as well. Click for more information.

Wine Tasting Benefit, Friday, June 1st from 7pm-11pm. Stafford Township PBA and Rt. 72 Buy Rite Liquors present their annual wine tasting fundraiser, all proceeds benefit the Southern Regional Scholarship fund. There will be over 100 wines to taste, a buffet style dinner and unlimited draft beer. For more information, click here.

Red Bank RiverFest 2012, Friday – Sunday, June 1st-3rd. Three days of shore weather, the best Red Bank area restaurants, non stop music and family fun for everyone. Click here for more details.

Garden State Beer Expo, Saturday, June 2nd. Two sessions: 12pm-3:30pm & 5:30pm-9pm. Come sample some of the best brews available in the great Garden State at the PNC Bank Arts Center. Tickets are available online or at Spirits Unlimited locations. Click here for more information.

22nd Annual SummerFest, Saturday, June 2nd from 11am-7pm. Point Pleasant Borough. Enjoy five bands and a huge childrens section. For adults there will be a beer and wine diamond complete with waitress service! More than 30 food vendors and 100 craft vendors will fill the park. Plus special performances by the local dance academy, boot camp instructor, childrens parade and more!

Apple Farm Arts & Music Festival, Saturday, June 2nd from 11:30am-8:30pm. Elmer, NJ. Enjoy live music on two stages, a variety of food vendors, and a beer/wine tent available, a juried crafts fair including ceramics, basket-weaving, jewelry and more plus fun children’s activities in a beautiful country setting. For more information, click here.

West Cape May Strawberry Festival, Saturday, June 2nd from 9am-5pm. Held in Wilbraham Park, this much anticipated early summer event  features many vendors, live entertainment and of course lots of Jersey fresh strawberries. Crowning of the annual King and Queen at 3pm. Free parking & admission. Call 609-884-9325 for information.

Jersey Shore Wine Festival, Saturday & Sunday, June 2nd & 3rd from 12pm-5pm. The BlueClaws host the annual wine fest at FirstEnergy Park. Sample a variety of award-winning wines from throughout New Jersey. Enjoy live musical entertainment throughout both days, crafters, vendors, and food, plus a play area for the kids. For more information, click here.

Italian Street Festival, Sunday, June 3rd from 12pm-5pm at Renault Winery in Egg Harbor City. Enjoy great Italian food, activities for the kids, live music and lots of vendors. Free admission. Flyer

Somerville Spring Spectacular, Sunday, June 3rd from 11am-5pm. A mile of vendors line Main Street at this 25th annual spring event. The day is filled with non-stop music & fantastic festival foods. The children will enjoy the KidZone area.

Cape May Restaurant Week, From June 3rd-June 10th. Known for its variety of fine dining experiences, from casual sit-down to formal dining, Cape May, NJ will showcase its best restaurants for the eight-day event, with restaurants offering fixed prices that make our culinary adventure both affordable and tempting. For more information, click here.

Fort Lee Music Arts & Music Festival, Sunday, June 3rd from 11am-6pm on Main St. Enjoy live music, food, vendors, a farmers market and a motorcycle show. Flyer

Opening Day: Ventnor International Farmers Market, Wednesday, June 6th from 3pm-7:30pm. St. James parking lot. In celebration of opening day there will be, in addition to local foods, arts & crafts, live broadcasting from 96.9, local musicians, demonstrations and a guest speaker. Please be green and bring your own shopping bag.

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.

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.

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

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.

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.

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.

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

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.

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.

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!

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.

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.

Atlantic City Food & Wine Festival, 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

The Salt Creek Grille in Princeton: A Visit and Video

Deborah Smith, Executive Editor
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Salt Creek Grille new Menu SelectionsWhen I received an email about the Salt Creek Grille‘s new menu that emphasized locally sourced produce, bread, pasta and more, I decided to pay a visit to their Princeton location. What I found, was not only an exciting new and healthy menu, but some really great people who are all part of the Salt Creek family.

When Curt Ciumei (owner of NJDiscover.com) and I first arrived early Saturday morning, we were greeted by a smiling Robert Strasser, the Assistant General Manager. Being my nosy self, I immediately started asking questions.  How long has the Chef been with Salt Creek? Where is he from? (with a name like Fabian Quiros, I had to know.) How long have you, Robert, been with Salt Creek? etc, etc. To me, the food is just one part of the story of a restaurant. I also want to know about the people who help pull it all together.

What I discovered, was a really great story about a company who believes in its employees and in nuturing and empowering them to grow. Fabian came to America in 2000. He didn’t speak any English, but he did know how to speak “food.” His Mother owned a bakery in Costa Rica where he helped out and his Grandfather had been in the food business as well. His first job in the U.S. was as a dish washer at the Salt Creek Grille in Rumson. Fabian learned to not only speak English there, but to also cook exceptionally well. He met his wife along the way who was working her way through Physical Therapy school as a waitress. They recently (last month) welcomed to the world little Lucia Quiros.

The hiring from within story is a common one at the Salt Creek. The oh-so-capable-and-professional Assistant General Manager, Robert, started as a server at the Rumson location eight years ago.  As he balanced his time cheerfully between babysitting us and making sure his crew was putting the pieces together for the lunch time crowd and a private party, it was very obvious that he loves his job and the company he works for.

Our visit culminated with a tasting of some of the new menu items like the Spaghetti Squash Ravioli locally sourced from Lucy’s Ravioli in Princeton with slivered almonds, snow peas, cherry tomatoes, capers, kale and tomato marmalade and the Chicken Suckatash which Quiros prepares in the video below. Above you see the Ahi Tuna Stack and the Smoked Ahi Salad.  All were delicious, fresh, and packed with a wide variety of tastes and textures. To check out the complete dinner menu, follow this link SCG – Fresh Reinvented Dinner. At the end when I asked Chef Quiros my final question, “Why did you come to America?” he said with a big smile, “For the American dream.” I can say that I for one am sure happy he made the journey and heartened to see him fulfilling his mission.

 Salt Creek Grille

Princeton Forrestal Village, One Rockingham Row
(along U.S. Route 1 next to the Westin Princeton)
Princeton, NJ 08540
Phone: (609) 419-4200 Fax: (609) 419-4280

Deborah Smith , Founder and Executive Editor of jerseybites.com.  Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner of 3SquareDeals.com a Deals program that benefits Hunger Relief organizations in New Jersey. In her spare time, (Ha) she works as a Social Media consultant and speaker.  You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com

Kings Food Markets Livingston Location Grand Re-Opening Today

Deborah Smith, Executive Editor
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Kings Food Markets will host the grand reopening of its newly renovated Livingston, NJ store on May 23. A ceremony beginning at 12 p.m. will feature remarks by President and CEO Judy Spires and Store Manager Carole Bracaglia, along with local officials including Livingston Mayor Stephen Santola.

Shoppers will then experience live cooking demonstrations and unique product samples throughout the day, most notably by acclaimed chef Bill Zucosky of Strip House at Westminster Hotel beginning at 12 p.m. To demonstrate Kings’ commitment to the local community, a portion of the day’s proceeds will benefit the Community Hunger Outreach Warehouse (CHOW).

                        New store features include:

  • Freshly rolled sushi
  • Neapolitan style pizza
  • Chef-inspired prepared foods
  • Expanded produce section with more organic and local offerings
  • More than 400 international cheeses
  • Coffee House serving espressos, cappuccinos and fresh fruit smoothies
  • Greek Yogurt Bar
  • Full-service Floral Boutique
  • Contemporary café equipped with Wi-Fi

New Jersey Nick’s Pick – Jimmy Buff’s Italian Dogs and Burgers

Pamela Dollak
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Its National Burger Month, and we’re celebrating at Jersey Bites by picking out some of our favorite burgers. I may have gone to a place famous for its Italian-style hot dogs, but I found one giant burger!

Continue

Lidia’s Italy in America Tour and Capellini alla Primavera

Deborah Smith, Executive Editor
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Lidia Bastianich, everyone’s adopted Italian grandmother, mother or best friend visited the Count Basie Theater last month as part of her “Lidia’s Italy in America” tour.  Lidia is best known for her PBS shows, her fabulous restaurants, and cookbooks that celebrate her Italian heritage.  The doors of The Count Basie Theater opened an hour before the show which allowed the attendees to visit with the sponsors of the event.  After seeing a few booths of local vendors, we found the ‘good stuff, Banfi Chentine wine was providing samples of their Tuscan wine, Red, Rose and white.  Next stop, Cento.  They displayed their bright beautiful yellow cans of San Marzano tomatoes as well as provided samples of cannolis.  The friendly Cento gentlemen at the booth were very informative about the tomatoes.  I later found out that Cento offers make-your-own cannoli kits.  Lidia’s books were also for sale and a book signing followed her presentation.  Last but not least was a booth for Autism Awareness, a cause near and dear to Lidia.  A portion of the events proceeds went to Autism Awareness.

We got in our seats and saw Cody Hogan, Lidia’s right hand man setting up and prepping for the recipes she was going to show us how to prepare.  The house lights dimmed, the crowd hushed and we were ready for the show.  It opened with intros of the sponsors, a cooking demo by Christopher Mariani from Buona Sera then….Lidia!  Dressed in a springtime green shirt, she simply lit up the stage when she walked out.  The crowd burst into a hearty applause to welcome her to Red Bank.  Over the next 90 minutes, the audience was captivated by her stories both live and via video as an Italian immigrant, a young girl who just wanted to eat TV dinners like American kids to the story of her culinary journey that brought her to where she is today.  While recounting these stories Lidia prepared 3 dishes, a seasonal asparagus frittata, Grandma’s famous Chicken and Potatoes and finally Linguine in Clam Sauce.  A favorite story of the night was that her Grandmother in Italy would tell her to run out and gather an egg and point her to the chicken.  Her grandmother knew which chicken laid the egg by their cluck.  Many other endearing stories and tips were given along the way as Lidia made it all seem so simple as well as encouraging to eat seasonal and shop locally.   We were lucky enough to get a recipe from Lidia’s new book which is perfect for the season and sourcing local produce.   As Lidia would say, “Tutti a tavola a mangiare.”

 

Capellini alla Primavera

Pasta with spring vegetables—or, for that matter, any vegetables—has always been a staple of Italian

cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades,

claims to be the one to baptize it primavera in 1974. Along with Romeo Salta, and the Giambelli  brothers, Sirio was at the lead in bringing the fi ne Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera.

Serves 6

1 teaspoon salt, plus more for

pasta pot

1 pound capellini

1⁄₂ cup extra- virgin olive oil

4 garlic cloves, crushed and peeled

8 ounces green beans, cut into

1- to- 2- inch lengths

8 ounces asparagus, peeled, cut into 1- to- 2- inch lengths

1 pint grape tomatoes

1 bunch scallions, chopped

1 cup frozen peas, thawed

1⁄₂ cup heavy cream

1⁄₂ cup fresh basil leaves, loosely

packed, shredded

1⁄₂ cup grated Grana Padano or

Parmigiano- Reggiano

Bring a large pot of salted water to boil for pasta. Once it is boiling, slide in the capellini, and cook until al dente. Pour ¼ cup of the olive oil into a large skillet over medium- high heat, then toss in the garlic cloves. Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt. Pour in ½ cup pasta water, then cover and let steam until crisp- tender, about 4 minutes. Once the asparagus and green beans are crisp- tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes. Pour the scallions and peas into the skillet. Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water. Bring to a rapid boil, and cook until reduced by about half. When the capellini is al dente, transfer it to the sauce. Pour in the cream, the remaining 2 tablespoons oil, and up to ½ cup more pasta water if the sauce is too dense. Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil. Remove from heat, and toss with the grated cheese.

Michele Pierdinock was born in Edison where she was raised until college at Rutgers in New Brunswick. After graduation she did over a decade in Hoboken before landing happily in Red Bank.  She began her love affair with food and cooking as a child watching her grandfather in his kitchen stir polenta patiently in his special copper pot.  This continued as she grew up helping her mom prepare dinners, bake breads and create wonderful desserts.  Michele is also intrigued by a vast array of food experiences, everything from restaurant dining to making fresh pasta to attending a chef lecture.  As the author of the food blog, Average American foodie, she shares the experiences with her audience. Follow Michele on twitter: @AvgAmFoodie

MoonShine in Millburn

Deborah Smith, Executive Editor
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What comes to mind when you think of a supper club? Or better yet, what comes to mind when you think of a modern supper club? If you’re scratching your head, believe me, you are not alone.  I also struggled to find meaning when being invited to MoonShine – “A Modern Supper Club” recently. After both eating there and researching the topic, I am here to help: Supper club (n.)- a dining destination where patrons can enjoy themselves for the entire evening from pre-dinner cocktails to after-dinner cordials.  MoonShine, a modern supper club, prides itself with offering costumers not only a place to dine, but also a place to relax and socialize. Supper Clubs became popular in the 1930’s and 40’s. Some got their start as prohibition road houses. (I think we now know where the name “MoonShine” fits into the picture.)

Opened in November 2011, MoonShine has taken up residence in a downtown area that is somewhat a hybrid of city-life and suburbia. Owners Victor Delapa and Joseph San Philip took over 2 years to create a bi-level space that conceptualized their vision. Joseph, a double-certified sommelier and Director of Operations since 2005 at Hoboken’s The Brass Rail and Victor, also affiliated with The Brass Rail and a mortgage specialist whose values lie in customer service, wanted a place that offered more than just a meal. Their “Modern Supper Club” concept includes modernized classics, live music, a swanky lounge, an extensive cocktail, wine, and beer list, and a comfortable unpretentious atmosphere.

The press dinner was held in one of the venue’s more dinner-ready rooms. Adjacent to where we ate, there was the striking yet comfy-looking lounge area. Big, yellow leather padded seats form circular arrangements both next to the bar and next to the over-sized open windows. Lighting was dim, although fixtures were eye-catching enough to brighten the experience. The ceilings are high in the dining area as well as the bar area, all of which creates a natural flow for the restaurant. Hence, going from the lounge to the dinner table feels like the oh-so right thing to do.

And just as seamless as the walk from bar to table is, the works of Executive Chef Francis X. Falivene and Culinary Director Douglas Gough are so as well. Falivene, previously Chef de Cuisine at Artisanal Bistro in NYC, and Gough, the Executive Chef at The Brass Rail since 2003, have put together a menu that is both trendy and traditional. On the latter side, we sampled the Mussels ($12) in a garlic, wine, and tomato broth which were fresh, light and filled to the brim with the bread-ready broth. Oysters Rockefeller ($14) were also executed on the simple side, thankfully so the seafood was just as exciting as the spinach and Parmesan topping. More trendy if you will, was the Duck Egg & Hash ($13) and Truffled Gnocchi & Meatballs ($14). Although both tasty in their unique way, I found the Duck dish to be truly outstanding. The poached egg, when cut through, made for a creamy, almost velvety coating for the succulent duck meat shredded beneath. Even the presentation was of note: cast iron pan straight from the kitchen, which is something I recall my grandmother doing, not something I associate with a restaurant. Fittingly, this type of dish bridges the restaurant to a more early 1900’s, supper club like, feel. Cool.

Dinners all around were done very well. I ordered the Seared Ahi Tuna ($26) while my husband had the Duck a l’Orange ($27). The Tuna was portioned nicely and what I thought to be almost better than the fish, was the braised beans, chorizo sausage and tomatoes in a Romesco Sauce that made for a bed below. The hearty sausage bits accentuated the butter soft beans while the meat was simple enough to let other flavors take precedence. It was truly a balanced meal and one that I would indeed order again. The duck was a touch overdone, but the citrus-infused sauce was one to remember. Wagyu steak was a special of the evening and from a sampling, it was beautifully tender. Another sampling that I feel obliged to mention was the Swordfish. I was happy to have tried it, as in the past I have found this fish to be too meaty and tough for my liking. MoonShine’s variation was nothing like I remember and has me looking forward to enjoying it again.

Dessert menus soon arrived and I chose to go with the Key Lime Tart ($7) while my husband went for something more subtle, butter pecan gelato ($6).  The Tart was appropriately so, tangy and well, tart! The crust could have been softer yet I genuinely enjoyed the lime filling and especially the accompanying blueberry- ginger drizzle. Fortunately, I was able to sample a piece of the Profiterols ($7) with Vanilla Gelato and Chocolate Sauce. In a nutshell, they were amazing. To further clarify that, the pastry atop and beneath the gelato was good enough to please while with the smooth gelato sandwiched in between, a star dessert had arrived.

So, I believe it goes without saying that Moonshine, although a newcomer to the area, will flourish and excel. From a quick drink and bite to a four-course meal with pairings, MoonShine easily delivers. With summer on the horizon and pedestrians on the move in Millburn, I would encourage you to pick a date, call ahead and get there early to enjoy the bar and your meal.

MoonShine
55 Main Street, Millburn, NJ
Open for lunch (M-F), dinner, and weekend brunch.
Visit them at http://moonshinesupperclub.com/ to find out additional information including hosting corporate/private events and banquets.

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 of The 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.

 

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