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Salt Ayre Bistro Opens in Ventnor

Deborah Smith, Executive Editor
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Salt Ayre Bistro opened in the tiny gem of a space once occupied by Gertrude’s at 7309 Ventnor Ave. in Ventnor. The beautiful new sign out front is very impressive and sure to catch the eye, I love the compass. The eatery is decorated with a coastal vibe, pale gray and white brick wall with striking black and white photographs of seaside architecture. The staff were at once very friendly and helpful. We learned that they were the owners son and wife. The owner is the chef and opened their new restaurant for his sons. They came from another local, LoBianco in Margate, where Salts’ owner was a chef. Did you follow that?

Salt Ayre refers to their style of cooking as American Bistro Style. I was glad to see they use local produce and organic chicken. (I would love to see more organic and free-range options). Tonight’s menu special, oysters from area locales seemed to be quite a hit with most diners we heard slurping around us. Not that we were eavesdropping! And the server was so nice trying to pronounce the names of the oysters just right. He did a great job! When I asked him what he would recommend for my main course, (he is the owners son after all) he immediately mentioned the oxtail, so I went with his first recommendation.

For the appetizer I decided on the roasted beet salad with goat cheese and almonds on a bed of spinach and the braised oxtail shredded over polenta with gorgonzola and pecorino Romano and my girlfriend had the carmelized onion soup with gooey gruyere cheese and the grilled shrimp with romanesco sauce and jasmine rice. The salad was delicious, everything was fresh and the beets were sweet and earthy. I would have preferred a sweeter dressing, but the almonds were a nice twist from the norm. The onion soup was piping hot with lots of yummy cheese but my friend said it needed a little more salt seasoning. My oxtail was so tender it melted in my mouth and was perfectly paired with the gorgonzola polenta which was soft, creamy and like a pillow for the beef to rest upon. The side of grilled asparagus with blue cheese was grilled perfectly with just the right amount of smokiness and the blue cheese added just the right creamy tang. Like potato chips, you can’t eat just one or ten.

The grilled Gulf shrimp were skewered and cooked just right with a lemony romanesco sauce for dipping. The Jasmine rice was salty and could have been a little more inspired. On to dessert! Homemade apple pie with vanilla ice cream and cheesecake. What’s not to like. We took turns tasting each. The pie was flakey and buttery and the ice cream was uber creamy with strong vanilla bean undertones, the cheesecake was also creamy and needed no embellishment on top of a buttery graham cracker bottom. A nice finish to a tasty new restaurant in town. We definately plan on coming back to give them another try again soon. One small suggestion though, could you use the shuffle mode for the music. Salt Ayre Bistro are a welcome addition to the southern shore town of Ventnors’ growing list of fine restaurants. Ventnor has a Chefs’ Night Out event in April, it features 9 to 10 restaurants that offer small plates and everyone walks, bikes or rides around the town from one restaurant to the next. Great Fun! I will keep you posted for tickets! For reservations call 609-428-6952. Their website is www.saltayrebistro.com

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother ( a Medigan’ or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.

ACA Chef Educator Annmarie Chelius Creates Healthy and Budget-Friendly Recipes

Deborah Smith, Executive Editor
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January is a month for new beginnings, and often a time of the year to establish healthier eating habits. Chef Annmarie Chelius of Ocean City, chef educator at the Academy of Culinary Arts at Atlantic Cape Community College, has created two healthy, tasty and budget-friendly recipes, perfect for a busy family—for less than $10 each.

Ginger Carrot Soup: Six “hearty” portions of Chef Chelius’ “Ginger Carrot Soup” will run the family shopper about $6.50; pair bowls of soup with Grilled Cheese Sandwiches on Whole Grain Bread, for another $3.50, for a protein-packed meal.

Spagh-A-Beanie: Chelius created a healthy version of Alfredo sauce using Chick Peas and named the dish “Spagh-A-Beanie.” For a family of four, Chelius estimates the pasta dish will cost the family shopper $6.50. View complete recipes below.

Chelius is involved with the Chefs Move to Schools program through First Lady Michelle Obama’s Let’s Move! initiative, “America’s Move to Raise a Healthier Generation of Kids.” Chelius often promotes her kid-friendly recipes to students during cooking demonstrations throughout Atlantic and Cape May counties. She puts effort into developing fun recipes, proving that healthy meals can be both simple and delicious.

The ACA, located at Atlantic Cape’s Mays Landing Campus, has been training future chefs and food service professionals since 1981. The Academy is celebrating 30 years of culinary achievement all year with celebratory events. Learn more at . For more information about the Academy, call 1-800-645‑CHEF, e-mail [email protected] or visit www.atlantic.edu/aca.

Curried Ginger Carrot Soup

Yield: 6 hearty portions

Ingredients:

2 lb.                 Carrots

1 ea.                 12 oz. can Evaporated Milk

2 tsp.               Curry Powder

2 tsp.               Fresh Ginger, chopped fine

2 T                   Olive Oil

1 bunch           Green Onion

Salt and Pepper, to taste

Method:

Wash and peel carrots

Cut carrots into 1-inch pieces

Heat oil in a medium-sized pot; add curry powder

Stir curry powder until it releases aroma

Add carrots, ginger, salt and pepper

Add enough water to cover the carrots

Add evaporated milk and simmer on medium heat until the carrots are tender.

Remove soup from the heat

Using an immersion blender, puree the soup*

Wash and slice green onions on the bias; use as a crunchy garnish

*If soup is too thick, simply add more water or milk.

Cost: $6.50*

Carrots: $2.75

Evaporated Milk: $1.25

Green Onion: $1

Ginger and Curry Powder: $1 (assuming you have Curry Powder as part of your pantry spices. Ginger can be purchased as small pieces in most produce stores).

Olive Oil: $.50

*Cost can vary slightly depending on grocery store.

Spagh-A-Beanie

Yield: 1 pint/4 portions

Ingredients:

1 ea.                 15-ounce can Chick Peas

1 cup               Milk

2 T                   Olive Oil

2 cloves           Garlic, minced

1 tsp.               Salt

1 tsp.               Pepper

1 lb.                 Spaghetti pasta

1 box               Kale

½ cup              Parmesan Cheese

Method:

Open beans and drain liquid from can.

Place beans in a small pot and cover with milk

Add the remaining ingredients, including: olive oil, garlic, salt and pepper

Simmer ingredients on medium heat for 20-30 minutes, but do not boil

Puree in food processor or blender until smooth

Boil 1 lb. spaghetti pasta, but do not rinse

Reserve a cup of pasta water

Place bean sauce in a sauté pan and heat

Add drained pasta and toss to coat

Thin out sauce with some reserved pasta water if necessary

Cook kale according to package directions; add to pasta*

Top with parmesan cheese

*For a heartier meal, add shredded chicken and other sautéed vegetables.

Cost: $6.50*

Sauce: $2.50

Pasta: $1.25

Kale: $1.25

Cheese: $1.50

*Cost can vary slightly depending on grocery store.

Nicole’s 10 – Lady Chef Rocking the Kitchen in Morris County

Veronique @ Food & Wine Chickie
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Nicole’s 10, which opened in 2007 in Randolph, offers casual dining in an upscale atmosphere.  The restaurant is located in an unassuming shopping center in Morris County and wows guests with its welcoming vibe as they walk in.  The space is warm and comfortable without feeling formal.  The staff is friendly and knowledgeable about the menu and its ingredients and can make solid recommendations to diners overwhelmed by all the tempting options.

The restaurant’s name is derived from Chef Nicole’s nine fresh menu fish options plus one nightly fish special.  The selections range from classic favorites like the seafood pot pie ($23) and broiled scallops ($24) to modern creations like the Drunken Sailor ($24), a medley of Belgian tempura shrimp in Malibu rum sauce, coconut sea scallops in Kahlua-citrus reduction and crabby-lobster balls with a touch of Midori-lime coulis and the Lighthouse Lobster, Crab and Shrimp ($22), three shrimp-stuffed crab / lobster cakes on guard amidst a sea of lobster and lemon basil bisque served with a savory seafood risotto and sautéed spinach streaked with raspberry reduction.  A favorite on the night I visited, was the Coastal Lobster and Shrimp ($21), sautéed shrimp and lobster, Prosciutto de Parma, sweet peas, and reduced plum tomato in a savory roasted-garlic Sherry shrimp broth with rosemary, herbs and pecorino over penne.

Non-seafood items that are diner-favorites are the Kobe Burger ($18), nearly a pound of Tajima Black Wagyu beef, smoked applewood bacon, port-wine cheddar, caramelized onion and all the toppings and the Wild Boar Campagonola ($19), a platter of Lancaster-farmed chicken, wild boar-merlot / cranberry sausage, braised French onion, silver dollar mushrooms, sun-dried tomato and broccoli in a caramelized demi-garlic emulsion tossed with penne.  The menu also boasts an extensive selection of Certified Angus Beef served with a medley of butters for the meat lovers who frequent Nicole’s 10.

Although unlikely after such a copious meal, those who save room for desserts can satisfy their sweet tooth with the Chocolate Indulgence, an over-the-top chocolate cake concoction, the Raspberry Bomb, raspberry sorbet coated in chocolate and a variety of other sorbets on the menu.

The restaurant showcases a full bar, somewhat of a novelty for Morris County, and features ten wines by the glass, an affordable wines by the bottles list and perhaps one of the most extensive and creative craft beer menu around.

After sampling Nicole’s 10 Executive Chef and Owner, Nicole Ann Dabal’s food, you’ll agree that a woman’s place is indeed in the kitchen.  An Institute of Culinary Education (I.C.E.) for Culinary Arts graduate and French cooking enthusiast, Chef Nicole insists on fresh, high quality ingredients in her kitchen.  With the support of Head Chefs, Christopher M. Masey and Luis Ocampo, Chef Dabal prepares solid food from a creative menu that rivals many restaurants east of the Hudson River.

Nicole’s 10

246 Route 10 West

Randolph, NJ 07869

973-442-9311

www.nicolesten.com

Dinner
Tuesday – Thursday: 5:00PM – 10:00PM
Friday & Saturday: 5:00PM – 10:30PM
Sunday: 5:00PM – 9:00PM

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.

Recipe: Orange Glazed Chicken with Toasted Almonds

Deborah Smith, Executive Editor
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In a dinner jam? Get a little help from a breakfast staple to make your ho hum chicken breasts shine as the star of your dinner. Orange juice is the main ingredient in the velvety sauce which coats pan sautéed chicken breasts. Add in the crunch of toasted almonds and dinner will be ready in about 20 minutes.

Toasting almonds is an easy way to add another taste dimension to your dish. A simple way to toast nuts is in a small pan over the stove. Place the nuts in a pan over medium high heat and stir or shake the pan often so the nuts do not burn. In about 5 – 6 minutes you will smell the toasty almonds that will be lightly browned and ready to enjoy. Remove the almonds from the pan immediately as the hot pan will continue to cook the nuts and they will burn.

The inspiration for this recipe came from the Cuisine at Home Weeknight Menus cookbook which I got as a free gift when I renewed my subscription a couple years ago. I am a cooking magazine junkie and Cuisine at Home magazine is one of my go-to sources for quick dinner recipes for my family and my EAT! A Personal Chef Service clients. The recipes offer impressive results with minimal effort.

By using ingredients you most likely have in your refrigerator and pantry, dinner can be on the table in a flash. Serving a dish that is a little out of the ordinary keeps dinner time interesting and your family will be coming back for more.



adapted from a recipe in Cuisine at Home Weeknight Menus cookbook

serves 4

4 chicken breasts, boneless and skinless about 6 ounces each
salt
pepper
1/4 cup flour
1 tablespoon olive oil
3/4 cup orange juice
1/3 cup white wine
2 teaspoons Dijon mustard
2 tablespoons butter
4 thin orange slices, halved
3 tablespoons slivered almonds, toasted
2 tablespoons fresh parsley, finely chopped

Season chicken with salt and pepper and dredge in flour. Heat a nonstick sauté pan to medium high heat and add the olive oil. Add the chicken and sauté for 3 – 5 minutes or until golden brown and cooked through. Remove from pan and keep warm.

In the same pan over medium high heat, add orange juice, wine and mustard. Whisk to combine and reduce liquid by half. Turn heat to low and whisk in the butter. Return chicken to pan and add orange slices and heat through. Sprinkle with almonds and parsley and serve.

Amy Casey has had a lifelong love of food. It began at an early age with many hours watching Julia Child on The French Chef and learning to cook from the many fabulous cooks in her family. Her love of food lead her to become a personal chef, and she is the chef/owner of EAT! A Personal Chef Service in northern New Jersey, and also a member of the United States Personal Chef Association. Always wanting to share her love of food, she chronicles her collection of recipes in the blog Dinners for a Year and

Collingswood Farmers Market Wins the Tony Russo Farmers Marketing Award

Deborah Smith, Executive Editor
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The New Jersey Agricultural Society awarded Betsey Cook and David Hodges of the Collingswood Farmers Market the Tony Russo Farmers Marketing Award, for excellence in promoting New Jersey’s agricultural products on January 18, during the New Jersey State Agricultural Convention in Atlantic City.  The market first opened in 2000 as a project of the civic group Proud Neighbors of Collingswood to bring local farm products to the area.  It is now a project of the Borough of Collingswood and boasts more than 20 farmer/grower-related participants each season, as well as many other vendors.

Giamarese Farm in East Brunswick Named Vegetable Grower of the Year

Deborah Smith, Executive Editor
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The Vegetable Growers Association of New Jersey honored Jim and Sue Giamarese of Giamarese Farm in East Brunswick as Vegetable Grower of the Year, presenting them with their award on January 18 at the New Jersey State Agricultural Convention in Atlantic City.  The Giamarese family has been farming in East Brunswick since the 1930’s.  The farm now consists of more than 100 acres and includes: a retail market where the Giamareses sell their produce; pick-your-own strawberries, peaches, apples and pumpkins; bedding plants; choose and cut Christmas trees; and wholesale sales at the Tri-County Cooperative Auction Market in Hightstown.

Jim is currently the Vice President of the State Board of Agriculture and is a former president of the New Jersey Agricultural Society.  Jim and Sue are regular contributors to Farmers Against Hunger, hosting many gleanings throughout the season and Jim sits as chairman of the Farmers Against Hunger Advisory Board.  Jim was named both NJ and National Outstanding Young Farmer in 1989, one of only seven New Jersey farmers to gain the national title.


The Good and Bad of New Jersey’s Wine Reform Bill

Deborah Smith, Executive Editor
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On January 17, 2012, Assembly Bill 4436 was signed into law by Gov. Chris Christie.  The law allows New Jersey wineries to ship wine to customers and also enables New Jersey residents to buy wine directly from sellers in other states.

The new law affects wineries producing less than 250,000 gallons of wine a year, and limits shipments to no more than 12 cases of wine per year, per consumer.

The Good

The illegality of wine shipping from New Jersey wineries to customers is thought, by many in the industry, to have stunted the growth of the wine business in the Garden State.  This change is thought to be an answer to the issue.

One of the concerns being alleviated by the new law is that tasting rooms at New Jersey wineries will not face restrictions on the selling of wine to out-of-state consumers, as being requested by out-of-state wineries viewing this as unfair competition, “we’re a small winery in Sussex County and people who visit us can’t buy our wines when they return to their home states.  This law is extremely important to us”, says Anthony Riccio, Winemaker at Cava Winery and Vineyard in Hamburg.

The Bad (?)

The bill is strongly opposed by New Jersey liquor stores and distributors who perceive the new legislature as a potential blow to their New Jersey wine sales.  The ability to get direct wine shipments from boutique wineries throughout the USA could be a financial drawback to New Jersey sellers who haven’t felt the need to carry some of these limited-quantity wines in the past.

Some of the new law’s naysayers also claim it opens the door to wine sales by teenagers via the internet.

There are clearly good and, potentially, bad to the passing of this new law that will continue to create passionate debates among the parties involved.

New Jersey is the 39th state to allow consumers to buy wine directly from licensed wineries.  Please let us know how you feel about this topic.

Cheers,

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

Introducing Hospitality Mondays at Ursino: One Big Happy Hospitality Family

Deborah Smith, Executive Editor
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Do you work in the hotel or restaurant industry? Then you are part of the family – Ursino’s family that is. The new restaurant nestled on Kean University’s campus would like to invite you and a guest to enjoy 20% OFF your meal every Monday night, through February 27th (except February 13th), as part of their Hospitality Mondays – because that is what families do. All you need to do is show them your business card.

So come take a tasty trip from the farm to the table after a long weekend of work – yes, we know how it works in our family.Executive Chef Peter Turso’s exquisitely seasonal cuisine includes  appetizers such as the unctuous Acorn Squash Soup with rye crouton, poached pear and duck confit ($12) and Hand Made Cavatelli with succulent short ribs, sugar pumpkin, pepper cress and Tartufo shepherd cheese ($13). For your entrée, why not explore The Duality of Lamb, braised shoulder and roasted loin served with stewed white beans, Tuscan kale and barolo sauce ($28) or sink your teeth into Glazed Beef Short Ribs served with a horseradish popover, Liberty Hall broccoli, grainy mustard ($28).

So join the family for dinner on Monday at Ursino!

Ursino

1075 Morris Avenue

Union, NJ

908-249-4099

www.ursinorestaurant.com

Foodie Things to Do This Weekend and Beyond

Jon Faronea
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Winter Beer Fest, Saturday, January 21st. High Street Grill, Mount Holly. This is the most fun you can have tasting beer in the area, on a cold winter weekend. Enjoy the heated tent, and sampling the best Big Winter Brews from Flying Dog, Troegs, Founders, Allagash, Ommegang, Oskar Blues and more! 2 Sessions available, each are 2 hours long. Tickets are on sale at the Grill only. For more information: High Street Grill 609-265-9199

White Hot: Russian Vodka Dinner, Saturday, January 21st. Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Rd, Hamilton, for a White Hot: Russian Vodka dinner, which will include caviar and a five-course tasting menu of Russian cuisine paired with vodkas and wines. Dancing and cocktails will be available in the pavilion until midnight. Service begins at 5:15 PM. Call 609-584-7800 for pricing and reservations.

Out of Control Brunch & Bingo, Sunday, January 22nd from 11am-3pm. Harrah’s Resort is the venue for Out of Control Brunch and Bingo in the ballroom hosted by Bianca del Rio. Admission is $40.Out in AC Weekend is all about diversity, pride, and of course a little fun according to Jennifer Weissman, regional vice president of marketing for Caesars Entertainment. Tickets for all Out in AC events are available at ticketmaster.com or by calling 800-745-3000. All events are restricted to 21 years or older.

And Beyond…

Dude Cooks For His Lady, Monday, January 23rd at 6:30pm. Learn how to really impress this Valentine’s Day by taking the cooking class at Andre’s Restaurant & Wine Boutique, 188 Spring St, Newton. Tickets are $65 including three-course dinner, wine, and lecture/demonstration. Call 973-300-4192 for registration and more information.

An Evening in Alsace, Tuesday, January 24th from 6pm-9pm. Culinary Workshops Offer Taste of Global Cuisine at Atlantic Cape. Blending German and French flavors, the Alsace region in France shows that food has no borders. On the menu: Tarte a l’Oignon, Alsatian Salad, Coq aw Riesling and Tarte au Fromage Blanc. Wine pairings will also be suggested. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

“V”ino Tasting, Wednesday, January 25th from 6-8pm. Eno Terra, Princeton. Join us for a “V”ino tasting! Verdejo – Vermentino – Valpolicella – Vernatsch Antipasti and Pasta will be served. “In Vino Veritas” $49 per person (excludes tax and gratuity) Please call Eno Terra for reservations 609- 497-1777.

NOFA 22nd Annual Winter Conference, Saturday & Sunday, January 28th & 29th. Northeast Organic Farming Association Winter Conference. Theme: Cultivating Change: Growing the Organic Food Movement.  The premier sustainable food and agriculture event in New Jersey!  Two full days of sessions for farmers, gardeners, foodies and food activists, plus a Kids’ Conference with crafts and food projects! For more information: NOFA

Havana Nights, Sunday, January 29th at 1pm. Old York Cellars. We are proud to announce that we will have with us Chef Ronaldo Linares who will be bringing a touch of Cuba to Old York Cellars. He will be demonstrating and preparing traditional Cuban style dishes. The audience will then get a sampling of the dish paired with Old York Cellars wines. For more information: Havana Nights

Wassailing the Apples, Sunday, January 29th from 1pm-4pm. Terhune Orchards. Owners Pam and Gary Mount honor an old English custom by gathering around a big old apple tree to sing songs and toast their health. Activities include music, songs, toasts of hot cider, gifts of cider-soaked bread placed in the tree branches, and a bonfire with marshmallows. Entertainment by Spiced Punch Consort and Molly Dancers. Farm wagon rides available. Wine tasting room open for hot mulled wine and snacks. www.terhuneorchards.com

Cooked & Uncorked: Food & Wine Festival, Monday, January 30th from 6pm-9pm. With over 40 restaurants and 12 New Jersey Fire Departments participating in a Cook-off you get to taste from over 50 top chefs. In addition last year we had 21 tables of wines, spirits, beer,etc. This year all attendees will get to vote for their Firehouse chef! All proceeds go to the St. Barnabas Burn Foundation and the NJ FMBA Foundation. For more information: 973-322-4344  Cooked & Uncorked

Custards: More Than Just Pudding, Wednesday, February 1st from 6-9pm. The Academy of Culinary Arts at Atlantic Cape offers amateur chefs and food enthusiasts alike the opportunity to learn how to prepare a variety of confectionery creations with Chef Mary Lou D’Angleo. Learn how to prepare classical custard desserts like Crème Brulee, Crème Caramel and the Italian favorite, Panna Cotta. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

International Great Beer Expo, February 4th. Meadowlands. This international beer tasting extravaganza will showcase more than 50 breweries from across the globe, each providing samples of their country’s proudest brewing achievement. Shoulder to shoulder with some of America’s best breweries, will be amazing breweries from Japan, Germany, France, Belgium, Italy, Ireland, Mexico, Austria, Nicaragua, Thailand, Poland, New Zealand, Indonesia, Sweden, China, and others. For more information: Beer Expo

Oyster Bowl, Sunday, February 5th from 11am-2pm. Blue Point Grill, Princeton. The annual oyster eating contest benefits Susan G. Komen for the Cure Central and South Jersey. Individual and corporate team contests. $45 includes shirt and all the oysters you can eat in two minutes. Register. Lunch available., www.oysterbowlnj.com

A Taste of Spring, Friday, February 10th. Join members of the Holy Trinity Orthodox Church for an evening of tasty food samples show-casing delicious foods from a variety of local restaurants and caterers, including On Call Catering in Flanders, NJ, All in the Icing in Netcong, NJ, the Budd Lake Diner in Budd Lake and many many more! Tickets are $20 purchased in advance and $25 at the door.  To purchase tickets please call 973-898-0751.

An Evening in Tuscany, Tuesday, February 14th from 6pm-9pm. Culinary Workshops Offer Taste of Global Cuisine at Atlantic Cape. There are few things better than the flavors of Italy. Learn to prepare Fennel and Aged Pecorino Salad, Artichoke Custards with Fava Bean Sauce, Sausage Bread and Chicken Liver Spiedini, and Meringata with Chocolate Espresso Sauce. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

LBI Chocolate Week 2012

Lets Make Chocolate Covered Pretzels – Free Program. Saturday, February 11th from 10:30am-11:30am. 15 person limit – come in and make a chocolate covered pretzel surprise for your parents/friends/ or sweetie.  For ages 9 and up.  Stop in the Tuckerton Library on 380 Bay Avenue in Tuckerton, Call 609-296-1470 or go online at http://www.theoceancountylibrary.org/ to register.

Make Chocolate Covered Pretzels for your sweetheart! Tuesday, February 14th. Celebrate Valentine’s Day by coming in and making chocolate covered pretzels for that special someone! All ages, drop in at the Long Beach Island Branch of Ocean County Library in Surf City. 609-494-2480

Platinum Design Build Company presents Post Valentine’s Party and 20 ways to re invent your Kitchen- Wednesday, February 15th from 5:30-7:30pm. Join Platinum Design for complimentary chocolate martinis and chocolate covered strawberries, raffles and fun conversation at  Dave’s Appliance in Oscar Huber.  For more information or to RSVP 609-994-3244 or visit www.platinumbc.com/chocolate

TGI Friday’s Chocolate Week Bartenders Competition, Thursday, February 16th at 8pm. Add some flair to your Thursday with the best local bartenders mixing the best drinks in town to benefit the Southern Ocean County Community Foundation Hunger Relief Dinner. The bartenders will be creating libations featuring chocolate while being judged for their showmanship. Drinks will be auctioned to crowd! $5 entry to benefit Hunger Relief Dinner For more information contact TGI Friday’s Manahawkin, 609-489-0950 http://www.worldbtc.com/about Come out and be part of the live video broadcast and meet the B98.5 van for prizes and giveaways!

Death By Chocolate: Murder Mystery Dinner Show, Friday, February 17th at 6pm. The Engleside Inn. Death by Chocolate will be the perfect ending to Long Beach Island’s Chocolate Week and a great way to celebrate Valentine’s Day Weekend. Proceeds from the dinner theatre event will benefit Tuckerton Seaport’s educational programs. For more information or tickets: 609-296-8868, [email protected], Tuckerton Seaport.

Eat Slow Winter Farmers Market, Sunday, February 19th from 11am-3pm. Music – Prepared Foods – Full Bar. Tre Piani is the original site where the Markets started seven years ago with Slow Food Central New Jersey. For directions to Tre Piani, visit www.trepiani.com.

Individual Chocolate Desserts, Wednesday, February 22nd from 6-9pm. The Academy of Culinary Arts at Atlantic Cape offers amateur chefs and food enthusiasts alike the opportunity to learn how to prepare a variety of confectionery creations with Chef Mary Lou D’Angleo. Learn how to prepare Truffles, Lava Cakes, Chocolate Obsessions and more. To register, call 609-343-4829 or visit www.atlantic.edu/conted.

5th Annual New York Wine Expo

Friday, March 2, 2012
6:00 – 10:00 PM

Saturday, March 3, 2012
2:00 – 6:00 PM

Don’t miss this opportunity to sample over 760 wines from over 190 winemakers from around the globe in the Grand Tasting. The Expo is open on Friday evening and Saturday afternoon allowing consumers to take a tasting tour around the world. Several seminars will be available as well.

This event will be held at the Jacob K. Javits Convention Center in NY. For more information: NY Wine Expo

Atlantic City Restaurant Week

March 4th – March 10th. During the week, fine restaurants throughout Atlantic County will offer value priced three-course lunches for $15.11 and three-course dinners at just $33.11. A full list of participating restaurants, menu items, chef biographies and other details are available online. Restaurant Week hotel packages will also be available through the site, as well as the ability to book reservations online through Open Table at restaurants that use the Open Table reservation service. www.acrestaurantweek.com

29th Annual Atlantic Cape Restaurant Gala, Thursday, March 22nd at 6:30pm. Bally’s Atlantic City Hotel & Casino. The event celebrates food by highlighting thousands of hors d’oeuvres prepared by students at the Academy of Culinary Arts and showcasing the specialties of 40 of the area’s best restaurants at a progressive dining experience. The Gala raises money for student scholarships. Tickets are $200 per person and can be ordered by contacting Lauren Canzanese at (609) 463-4672, [email protected], or online at www.atlantic.edu/gala.

Atlantic City Beer & Music Festival 2012

The focus of The Atlantic City Beer Festival is the promotion of craft beers and the brewers that create them. Now in its 7th year the festival has taken a truly organic turn with the addition of original music from artists across the Tri-State area.

Session 1: Friday, March 30th from 7pm-11pm. Session 2: Saturday, March 31st from 12pm-4pm. Session 3: Saturday, March 31st from 6pm-10pm.

The 2012 Atlantic City Beer and Music Festival will not only highlight great beer and music but will also feature culinary demonstrations from local area chefs, beer seminars hosted by author and television personality Gary Monterosso as well as others and we can’t forget the amazing festival vendors… lots and lots of food and beer related vendors. This year’s festival will appeal to absolutely everyone.

For more information and tickets: AC Beer & Music Fest

Make Your Own Mozzarella Cheese, April 21st. ***This event sells out FAST.  The cost is $85.00 per person or $160.00 per couple and includes the following: Hands-on instructions on how to make your own mozzarella, Notes and recipe provided, and much more! To reserve tickets and more information: The Grape Escape 609-409-9463

Farm-to-Fork, June 9th. ***SAVE THE DATE. More information will be posted as it is available. America’s Grow a Row

Harry’s Oyster Bar at Bally’s in Atlantic City

Deborah Smith, Executive Editor
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One of our insatiable cravings has always been oysters, in any shape, prepared in any way, at any time. So, when we were invited by Frank and Maureen Dougherty, Harry’s owners, to come and check out their bustling oyster bar, it was a no-brainer! Especially since we knew the Oyster business was a genetic connection to Frank’s Great-Grandfather, ‘Harry’, the original restaurateur who opened Dock’s Oyster Bar also in Atlantic City in 1897 which is still running strong.

At first impression, when encountering the bar with its huge ‘centerpiece’ featuring hundreds of fresh oysters and clams heaped high on a bed of ice, was that we were in for some serious sampling with no disappointments.

The nostalgic ambiance, with mahogany floors, tin ceiling and paper matted tables, set the tone for finger licking, groaning, and slurping out loud, which is exactly what we did. A tower of seafood filled with lobster, crabmeat, oysters, shrimp and ceviche was set before us and we dove in! If one could capture the very essence of the Jersey Shore, especially in November, with the cool, crisp saltiness of the air as it waifs over the Atlantic, Harry’s has done it by providing its diners with a selection of freshly shucked oysters hailing from the very waters that grace the shores of Southern NJ:  NJ Greats and Cape May Salts. Tender, succulent, and flat out Yum-my!

While we could have stopped right there and have been perfectly content, you know us…we didn’t!

We were intent on tasting as many of their ‘signature’ dishes as was humanly possible. This led to the next course, Soup Shooters. Since we had such a hard time deciding exactly which soup to savor, the lovely server surprised us with both of the clam chowders, Manhattan and New England, in small cups. Both were newsworthy, but our personal preference was biased toward the white, buttery chowder with the smoky background.

As Snootie Foodies, we continued to indulge our curiosities with even more goodies, noting three clear ‘winners’:

Mahi Mahi Fajita-soft tortillas filled with strips of grilled Mahi Mahi and fresh avocado, perched atop a   medley of red onion, tomatoes, bell peppers and jalapeños, excellent and strong entrée contender.

Old Fashioned Lobster Roll-starring luscious chunks of Maine lobster slathered in mayo and presented in the classic, buttery toasted roll. Fantastic. Thought about this one for days!

Buffalo Oysters-delicately crusted oysters with a dollop of blue cheese simply melted on the palate, a real winner.

Besides continuing the legacy of great entrepreneurship, Harry’s gives back and that is the Real Story:

Their largest charity event for Harry’s was their grand opening a few months ago.  All proceeds for that event, approximately $55,000, were donated to the Intensive Care Unit of AtlantiCare.  On November 4, Harry’s hosted an event for the United Way for which they donated all of the proceeds from food and bar purchases. To us, Big Food and Big Hearts are a winning combination!

Check out their full menu and special events at www.harrysoysterbar.com

Harry’s Oyster Bar
Bally’s Atlantic City, Ground Floor.
Atlantic City, NJ 08402 Phone: 609-431-0092

Wayne and Anne Galya, learned how exciting food could be back in Junior High, when the Wood Shop class elective was completely filled and his guidance counselor encouraged the guys who didn’t make the cut to take Cooking, instead.  “Why would I want take a cooking class? Wait a minute…cooking = girls! Heck yeah, sign me up!”  And there began his love affair with all things relating to food, making it, serving it, eating it…. Back in those days (the 70s) Culinary Art Careers had not yet become the rage, so I didn’t consider it an option and when I graduated from high school, I began a 39 year career as an Industrial Electrician.  But, I never lost my passion for the Art, and even produced my own CIA chef, my son Wayne! One of the greatest joys I have is seeing what other chefs are doing, as it challenges me in my own kitchen. Many friends and family have enjoyed the re-creation of dishes that I have savored in France Italy and the Caribbean, as well as regional dishes from across the US.

Lombardi Pizza Co. in Edison

Deborah Smith, Executive Editor
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I’m sure you are aware of food trucks. You might even be lucky enough to work by a few that offer delicious daily specials only a few steps away. But if you are like the majority of New Jerseyians, food trucks aren’t on your daily path or even near your daily path for that matter. Your familiarity ends with the notion that they are featured on food shows and can be found in large cities and college campuses. Well, this just might be your lucky day! That is, of course, if you live in or around Middlesex County. Here, in Edison to be precise, you will find Lombardi Pizza Co Pizza Truck. And if you can put this place along your daily commute, you should ASAP because it is an experience you will be thankful for.

Situated on a property across the street from the Menlo Park Mall, Peter Lombardi prepares pizza unlike any you’ve had delivered lately. His pizza is Neapolitan style. For those who need an explanation, this makes for a pizza that cooks in less than two minutes at a temperature that ranges between 800 and 900 degrees. The charred crust is the telling feature that makes the pizza distinct. These blistered edges are down-right delicious and offer incredible texture. Another feature of the pizza is the dough. Peter explains that the dough is different than usual pizza in that it cooks so quickly. In the span of two minutes, the dough transforms into an overall crust that is delicate yet hearty, while having a unique taste.

The truck opened this past July and Peter already has familiar faces stopping by. He feels people admire the taste, one in which they can’t find nearby. Although he has regulars either calling in for a pie or pulling up alongside, he realizes the affect of weather on his business. He thought the Holiday season would have been better being that he is located next to a large mall, but due to cold December temperatures he didn’t do as well as expected. He posts his vending schedule on his Facebook page and can be found on Twitter as well. But with the winter barely upon us, he is quite weather dependent.

We, my husband and I, recently stopped by on a freezing 31 degree day and were impressed to see quite a number of customers braving the cold to order a pie. Ordering a whole pie, by the way, is the only way to purchase, so no slices available. After reviewing the chalkboard menu, we ordered the Margarita and the hot soppressata pizzas ($10.00 each). They were ready in 5 minutes and handed to us in two small cardboard boxes, torn a bit to release the steam, along with plates and napkins. Did we wait to get home to dig in? No way, we cranked up the heat in the car and got to business!

Simple, delicate, distinctive and just delicious was the verdict on these pies. The Margarita indeed had the salty and creamy mozzarella that I craved while the hot soppressata was true to its name. The sweet basil and drizzle of rich olive oil, on both pies, paired nicely with the fresh mozzarella. The tomato sauce was kept simple, yet nicely defined and slightly seasoned. Like this style of pizza is defined, what I truly admired was the crust. It was light and airy yet browned just enough to intensify the flavor. They were two great pizzas that had so little ingredients, however so much flavor. In other words, pizza so good I forgot I was eating it over my steering wheel!

Also interesting to note, his pizza truck is available to rent for corporate events, birthday parties, barbeques, etc. Rates are available on his website. Being that he opened in the middle of last summer, Peter is optimistic for summer 2012. But if you aren’t looking to rent the truck this summer, you can still enjoy the pizzas on the tables he sets out for warm summer days and nights. Not a bad idea if you ask me. However for now, there are two options: brave the cold or call in a pie. Either way, you’re in for a nice treat. In the future, look for his new pizza boxes that will instruct buyers on how to reheat their pies after sitting in the box for too long. Currently though, a good tear in the box is his remedy and, after eating it this way, I have absolutely no complaints!

Lombardi Pizza Co. can be found on Parsonage Road, across the street from the Menlo Park Mall and Panera Bread. Information can also be found on the website, http://www.lombardipizzaco.com/.

Gina Glazier is a born and raised Jersey Girl. She recently earned her Master’s degree in Reading & Literacy and currently teaches 5th grade. Gina lives with her husband Matt who is her number one fan and shares in her passion for the culinary arts, minus the cooking part! Her “culinary life” became a reality a few years back when she was chosen to be a guest 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.

Carter & Cavero in Summit

MStavrou
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Carter 1The start of a New Year means resolutions about healthier and happier lives. What better way to start down that path than with a stop at Carter & Cavero, where nearly 30 varieties of olive oils and vinegar line the shelves? It would be hard to get 2012 off to a more delicious start.

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Carter & Cavero’s location in Summit is its newest, with other stores sprinkled throughout New Jersey in Red Bank, Princeton, and Long Branch. The company’s Summit branch is overseen by Karen Fulton, who has made the transition from paralegal to olive oil expert in only a few years.

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Karen is one of five owners for Carter & Cavero, with two of the owners based in Spain. The diversity of the owners ensures that customers are exposed to some of the best olive oils from around the world including Italian, Spanish, Greek, and California varieties. Each oil and vinegar is accompanied by a written description, making it easier for customers to match their taste preferences with the variety they think they would enjoy the most. Carter & Cavero goes beyond the extra-virgin olive oils that line supermarket shelves with its selection of olive oils infused with flavors like blood orange, lemon, garlic, and chipotle. Its vinegars also encourage customers to expand their taste buds with flavors like blueberry, pomegranate, fig, and white balsamic. Samples are provided of every olive oil and vinegar, allowing customers to make informed purchases.

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While olive oil may be the store’s focus, Carter & Cavero also stocks other quality food products including sea salts, tapenades, crackers, and tea. The store also sells hand-painted Terra cotta cookware, with the artist stopping by once a year to provide pottery demonstrations. The owners do their best to engage customers by also offering private tasting parties and professional olive oil tastings. Customers may be intimidated when they first set foot in Carter & Cavero, but thanks to the guidance of the store’s employees it would be rare to find someone who doesn’t walk out with both a full shopping bag and a new appreciation for olive oil.

Carter & Cavero
http://carterandcavero.com
11 Beechwood Road
Summit, New Jersey 07901
(908) 522-0100

Michelle Stavrou, the Union County regional editor, has hop-scotched across the Garden State, growing up in Bergen County, then moving to Hoboken (after a stop over in Queens) before finally settling in Cranford. After too many years stuck in tiny kitchens Michelle finally has a kitchen that can accommodate multiple batches of cookies. Her husband and her co-workers are probably even more thankful than she is. Michelle’s baking adventures are documented here: jerseygirleats.blogspot.com.

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