Page 187 ⋆ Jersey Bites

FireCreek Restaurant in Voorhees

Kerry Brown

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January 3, 2012

I was treated to a fantastic dining experience during my recent lunch at FireCreek Restaurant and Bar which opened in early November 2011 at Voorhees Town Center, South Jersey’s all new shopping and dining destination. FireCreek brings an option for fine dining featuring New American cuisine to this Voorhees neighborhood and surrounding communities.

My first visit to FireCreek was at a very well-attended grand opening celebration that afforded me an initial peek at the the restaurant’s decor which pairs unrefined stucco and stone walls and exotic wood ceilings with a warm color palette and contemporary accents. The design is meant to echo the interior of the historic Bicking Paper Mill which houses the original FireCreek location in Downingtown, PA.

Since I wasn’t able to stay for dinner that night, my guests and I were graciously invited to return as guests of the restaurant. The ambience at FireCreek is thoroughly enjoyable. We were seated in a side dining room partially concealed behind a floating wall embedded with a huge, antique, wooden-spoked wheel, a motif that is repeated from the restaurant’s entry alcove. The room also had a gas fire-feature, unlit on this warm autumn day, flanked by two wine-storage ‘closets’ behind doors of wood and paned-glass. Our waiter for the meal was very attentive and personable but didn’t hover.

The menu offered an array of tempting choices. I opted to indulge in a glass of Zonin pinot grigio, a crisp and simple Italian white wine. For my meal I chose the “Coca-Cola BBQ Pulled Pork Sandwich”, slow-braised pulled pork with white cheddar cheese served on a brioche roll with creamy pineapple cole slaw and yam fries. The pork was perfectly cooked to the tender falling-apart stage and seasoned with the classic combo of smoky spices balanced with sweetness. The accompanying side-dishes were delicious mates to the BBQ, the coolness of the cole slaw was a welcome foil to the spicy sweetness of the thin-cut yam fries which looked charming served wrapped in paper in a cone-shaped metal basket. The fries were served with each of our meals and were a big hit at this table of three.

My husband chose the “Griddle-Seared Salmon Burger” which was served between thick slices of multi-grain bread, sporting grill-marks from being toasted, and accompanied by condiments of fresh ginger and scallion, wasabi aioli, sprouts and avocado spread. The flavor of fresh salmon was present in this burger. He raved about the wasabi and we both found it to be a delectable sandwich.

My daughter ordered the “FireCreek Crab Cake Sandwich” and received a wonderful griddle-seared jumbo lump-crab cake on a brioche roll. Arugula, tomato and lemon-caper tartar sauce were the accompaniments. I wasn’t able to sample this because of a shell-fish allergy but it was a nice presentation and she said it was very good and ‘crabby.’ For dessert, we all shared a serving of “Chocolate Stoudt Cake” a rich, dark chocolate cake the texture of gingerbread but without the spices. Whipped ganache frosting studded with crushed nuts and a dollop of Bailey’s whipped cream added to the decadence. Smooth, chocolatey and delicious it was the perfect ending to a delightful meal.

The wine-list at FireCreek is impressive and offers all varietals – many choices from California and Argentina rounded out by a select few from Washington, Oregon, Chile, France and Italy, among others. The bar offers four special ‘Elemental Martinis’ – fire, earth, air and water- that, to me, mean at least that many return trips to sample all four, possibly on Thursday nights when live music is offered in the lounge.

The focal point of the main dining room at FireCreek is the grand chef’s table which is placed right in front of the centrally-located open kitchen. The cozy bar/lounge area is off to one side where a silvery metallic wall balances all the warmer colors. The entire space is surrounded by floor-to-ceiling windows lending a slightly urban feel in this suburban locale. The square wooden tables and table linens are black, the stoneware dishes are white. A small, stained-glass candle holder on each table echoes the warm pumpkin, red chile pepper and sunflower-colored walls. Carpet on some areas of the floor helps with the acoustics. The overall ambiance evokes a modern, rustic elegance. Outdoor dining will be available, weather permitting.

The kitchen is under the leadership of Executive Chef Joel Schafer and the seasonally-inspired menu includes some of the original FireCreek’s most popular dishes such as Blackened Salmon, Mushroom Ravioli, Grilled Filet Mignon and Slow Roasted Prime Rib. General Manager, Frank Muratore, was very pleasant and cordial when he took the time to introduce himself and even posed for a photo.

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FireCreek Restaurant & Bar,
13109 Town Center Blvd.,
Voorhees, NJ 08043
344-7901
Facebook: FireCreek Restaurant – Voorhees
www.firecreekrestaurant.com

Kerry Brown loves casual meals from the grill and cocktails featuring fresh ingredients, especially when shared with family and friends in the backyard of her Medford, NJ home where she lives with her husband, two children, and a little gray cat named Tiki.

Bites from the Editor: January

Uncategorized

Deborah Smith, Executive Editor

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January 2, 2012

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Well, I guess my “I will not procrastinate” resolution is already out the window given the fact that I’m posting my Bites from the Editor on January 2nd. But, never fear, the “Don’t be so hard on yourself” resolution is doing its best to counter, so I’m hanging tough.

My excuse for being a day late is that we spent our entire day yesterday moving my office into a sunny, corner room with sage green walls and a much coveted closet. It was the perfect task for January 1st, and even though we were absolutely exhausted by the day’s end, it felt wonderful to sit at my clean desk and feel renewed and ready for the new year.

I am predicting that 2012 is going to be a very special year. For the past 5 months as many of you know, I have been putting the pieces together for the launch of 3SquareDeals.com. After deciding to take the plunge in August and get into the Deals market, I got an offer quite out of the blue from a company that wished to purchase my 13 year old online nanny business. It had been my baby and my identity for so many years, but it was time to move on and I took it as a sign that someone up there really wants me to take this next step in my life.

Since then, its been full steam ahead. It’s an exciting time for those of us here at JerseyBites, and I hope you will come along for the ride. If you would like to help us spread the word in New Jersey, send me a note at [email protected]. Your help in sharing information with your church or synagogue, parent-teacher organization, Facebook friends, etc. would be truly appreciated.

Speaking of appreciation. To show our appreciation in 2012, we will be awarding a $100 Gift Card (and other valuable prizes) every month to one lucky member of our Food & Drink directory. All you have to do is create an account and every month, we will draw one lucky winner. This month’s winner is Lindsey Leifken of Morristown, and as you can imagine, she was pretty excited to start her year off with a $100 gift card. As a registered member of the directory, you can save restaurants to your “Favorites” list, email listings to friends, and use the “News” section to share tips on new restaurant openings and other food related gossip. So, don’t delay. Create your account now.

In December, we also announced the “12 Month Diamond Level Listing Giveaway” for Restaurants and other food focused businesses in New Jersey. The following restaurants are our lucky winners. Congratulations. Each of you will receive a listing in the directory that includes a photo gallery, coupon component and other great features.

The Mill at Spring Lake Heights

Il Sogno Dolce in Middlesex

The Gables in Beach Haven

Park 33 in Freehold

Chocolate Lovers Club in Princeton

I think the Chocolate Lovers Club is going to like this announcement too. In 2012, we’ll be bringing out of moth balls our Jersey’s Best Jersey Bites Award. (We know how much you’ve missed it) This month, in anticipation of Valentine’s Day, we are talking Chocolate. Bring us your best Jersey Chocolatiers. To nominate your favorite sweet spot, leave a comment below this post or on our Facebook page. (We need the business name AND town.) We’ll give everyone a week to nominate and then we’ll compile the list and put it out for a vote. Don’t let your favorite place down. They’re going to love you for it (maybe even give you a free chocolate kiss). Be sure to tell them they’ve been nominated too.

Well, that wraps it up for this month’s Bites from the Editor. From all of us here at Jersey Bites, we want to wish you a Happy New Year and to thank you for a magical 2010. Remember to join the fun on Facebook and Twitter. Cheers!

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

Bonefish Grill Opens in Red Bank

piecesofJb323

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December 30, 2011

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Red Bank’s dining scene just got hotter. Much to the delight of residents of Monmouth County, Bonefish Grill has finally opened its doors. Although technically located in Red Bank, this location is officially being referred to as Bonefish Grill, Middletown.

Bonefish Grill began in 2000 in St. Petersburg, Florida. Since that time, it has enjoyed a steady and successful expansion throughout the U.S. The goal of the founders was to take the mystery out of fish for those who didn’t eat it very often while providing further mystery for the truly adventurous eater. With a commitment to and a passion for fish and adventure, the Bonefish founders strive to provide a unique dining experience for each patron.

The Bonefish commitment to freshness is evident on the menu. Fresh fish selections vary daily based on what’s in season around the globe and locally. The market-fresh fish is cooked to perfection with your choice of one of four signature Bonefish sauces which pair fabulously with the fish selections. One of Bonefish’s most popular menu items (and my personal favorite) is the Bang Bang Shrimp appetizer; tender, crispy shrimp tossed in a cream, spicy sauce. Bonefish is offering the signature appetizer for just $5 every Wednesday, “Bang Wednesdays”.

Bonefish’s culinary delights don’t stop at fish. Landlubbers can please their palettes with the Fontina Chop (boneless pork chop with Fontina cheese, garlic, prosciutto in a mushroom marsala wine sauce), Lily’s Chicken (chicken breast, goat cheese, sautéed spinach, artichoke hearts in a lemon basil sauce), or “The Angler’s” Steak Special (6 oz. or 11 oz. wood-grilled USDA Choice sirloin served with your choice of two sides).

Bonefish also offers an evolving wine list, regional craft brews, and inventive crafted cocktails, including the Ocean Trust Martini. For each Ocean Trust Martini sold, Bonefish generously donates $1 to the award-winning ocean conservation foundation, Ocean Trust. From now through February 20th, Bonefish is offering the Winter White Cosmopolitan, a delectable concoction of Stoli Cranberi vodka, Cointreau, fresh lime juice and white cranberry juice, garnished with floating cranberries. The Bonefish Bar with its friendly community tables and lively music is the perfect place to meet friends any night of the week.

If you go:

Bonefish Grill

447 Route 35 in Red Bank

New Jersey 07748

Dinner is served seven days a week, Monday through Thursday from 4-10:30 pm., Friday from 4-11:30 pm., Saturday from 3-11:30 pm., and Sunday from 2-10 pm. While reservations are not required, they are strongly suggested during the weekends and can be made by calling (732) 530-4284. An ample number of seats are available nightly during the week.

Sheila Hill, Monmouth County Regional Editor, Jersey Bites

Sheila Hill was born and raised outside Hershey, Pennsylvania. Her love for all things chocolate began at an early age and continues to this day. While Sheila eventually left central Pennsylvania to attend college in suburban Philadelphia, her roots to PA Dutch food and chocolate run deep. After college, Sheila traveled extensively throughout Europe and the US as a software consultant. Her many travels afforded her opportunities to indulge in local cuisines and cultures. Eventually settling in the Garden State, Sheila took one bite of a Jersey tomato, and she was hooked. Now as the mother of two, Sheila enjoys sampling all of the Garden State’s delectable delights including everything from restaurants to locally grown fruits and veggies to locally produced wines. On rare occasion (after jumping through hoops of fire and bending over backwards), Sheila and her husband hit a favorite, romantic restaurant for a quiet dinner or a local hot-spot for a much-needed night out. Follow Sheila’s adventures in motherhood at her personal blog www.piecesofamom.com and on Twitter @PiecesofaMom.

Start the New Year Off with an Adventure at ShopRite’s Culinary Workshop

Cooking Schools

Deborah Smith, Executive Editor

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December 29, 2011

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Are you bored with eating the same things week after week? Do you think you could use a night out to get those creative juices flowing? Maybe you’d like to learn some new kitchen tricks to widen your horizons or you’re just ready for a different twist on your regular schedule? Well, if you answered yes to any one of those questions, register for a class at one of Shoprite’s Culinary Workshops.

My husband and I did just that at the Woodbridge Shoprite last month. Even as an avid cook, I am always looking to learn a new thing or two and he, as an avid diner, is always looking to dine out. The theme of the night was “Pasta Al Forno”, which included Goat Cheese Mac & Cheese, Smoked Cheddar and Seasoned Beef Rigatoni and Easy Biscoff Tiramisu. The two hour class was a small one, with a total of six participants all gathered around the cooking area. The area is unassuming, low-key and somewhat hidden. One might think a cooking class would be better set up, but for a twenty dollar class you can only expect so much. Nevertheless, the class got started right away and we got busy.

We were given utensils and ingredients to prep for the chef; all the while he was explaining the menu. Recipe cards were placed in front of our seats so that we were able to quickly follow along. I especially enjoyed how all the ingredients were out for viewing. Seeing that a three course meal only needed a limited number of ingredients made for a comfortable feeling that these recipes would be great for future use.

The first dish we put together was the Biscoff Tiramisu. If you haven’t heard of Biscoff, like I hadn’t, you should go out and get it asap! We were given a sampling of the spread and I was immediately hooked. The flavor is hard to describe, the best I can do is consider combining graham crackers and Nutella, with a peanut butter texture and appearance. Utterly amazing just as is, yet in this dessert it shined. The crowd pleasing treat came together in a snap and I took note that it is best to only dip your Lady Fingers into the espresso ½ way, as it will be just enough to saturate the cookie; completely dipping will result in a soggy result.

Next up was the Goat Cheese Mac & Cheese. Just the fact that this dish combined butter, Asiago cheese, goat cheese and whole milk had me willing to help out as much as possible, hoping that I could sneak a taste. Getting up to help out at the burner is encouraged, and tasting as you go, I realized, is a perk of the class. The creamy pasta dish was prepared almost effortlessly. The topping consisted of some unusual items, such as rosemary and almonds, but offered a nice crunch to counter the creaminess.

Last but certainly not least, we tackled the Rigatoni dish. Although I’m not a typical fan of ground beef, the combination of flavors and ingredients in this recipe had me rethinking my opinion of it. While the chef stirred barbeque sauce, tomato sauce, and red wine vinegar into the beef, onion and pepper sauté, I began to smell the deliciousness this dish was going to bring. Sprinkling each bowl with bacon bits, chopped tomato, and shredded cheddar right before serving was a great addition to the presentation while providing a nice blend of textures.

It is almost hard to believe that all this was accomplished within only two hours. Actually, I’m lying; within that time span a lot more was accomplished. We met new people who shared their own tips and ideas, learned from a chef who was knowledgeable, personable, and quite experienced, ate a tasty dinner that I now have recipes for, used ingredients that I would have never tried, and became armed with new kitchen tricks to use in my own home. All for a total of twenty dollars a person! Needless to say, I recommend you look into this great cooking resource and register as soon as you can.

Locating one of Shoprite’s Culinary Workshops near you is easy, just go to .

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 blogwww.ahungryteacher.blogspot.com.

Mekong Grill in Ridgewood

Deborah Smith, Executive Editor

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December 28, 2011

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Tired of the same old Asian places? Had enough raw fish and greasy chinese for a while?? Looking to try some new, healthier Asian dishes?

We here in Bergen County are lucky enough to now have an authentic but more upscale option to the regular Vietnamese restaurants in Chinatown and throughout NYC/NJ. Best of all it’s very reasonable and BYOB.

In the lovely town of Ridgewood, we now welcome the Mekong Grill and Chef Tai Nham. He is from the same family who has owned and operated the unassuming but very popular ‘Vietnam Restaurant’ in Spring Valley , NY. Aficionado’s such as myself and many others we know, often went there for great food and also to the now closed ‘Little Saigon’ in Montclair. This place in Ridgewood is a dream come true for lovers of Vietnamese food! Chef Nai and his family are wonderful, gracious people and their restaurant is new and inviting, the service is friendly and knowledgeable and reservations are suggested on Friday and Saturday nights. Chef Nai graduated top of his class from the Culinary Institute. His authentic family recipes definitely have benefited from his education and experience, as you will see in the creativity and flair of every dish.

About the food…the flavors are light and balanced. Many of the dishes are presented beautifully with leaf lettuces, fresh herbs, lots of mint, thai basil and cilantro, lime and fragrant sauces. The seafood is very fresh, the veggies are cooked perfectly, along with noodle dishes, and soups like none other.

The starters are interesting and wonderful. They have quite a few choice of appetizers and they are all excellent. We love the beef satay, beef on a stick, marinated in turmeric, five spice, lemongrass and served with the perfect peanut sauce.

The chicken wings tempura with french garlic butter is amazing but deep fried. The papaya salad is everyones favorite and a lot healthier with julienned green papaya, carrot, vietnamese herbs, chili lime dressing with a choice of chicken, shrimp or just with crisp anchovies (you wont’ believe how good they are) .

The soups are served in large steaming bowls. Try the Pho which is a traditional beef broth prepared over the course of several hours with numerous spices served with rice noodles and fresh herbs and veggies.

For the non beef eaters try their Hu Tieu..chicken soup with different types of noodles and combinations. We love their wonton soup with the lightest most flavorful wontons we have ever had, different than any Chinese restaurant with a broth full of fragrance that is hard to describe.

The rolls…..kind of like sushi, but quite different and more delicious than any you’ve ever had. No raw fish, just rare combinations of crunch, flavor and spice. The Mekong Roll is a favorite. Grilled marinated 5 spice pork with noodle, lettuce, herbs, crisp shrimp wrapped in rice paper with a vietnamese special vinagrette. Also the soft shelled crab roll with cucumber and avocado is a must try (but deep fried).

Had enough of broccoli dishes? Try Chinese broccoli as in Hu Tieu ap chao…Flat noodles pan fried or steamed with the crunchy chinese brocolli and choice of shrimp , beef, seafood or chicken.

Another great choice for those of you not that familiar with Vietnamese food is Bun – Vermicelli served at room temperature topped with warm meat, chicken or seafood on a bed of crunchy bean sprouts, cucumbers, carrots, lettuce, basil and mint, drizzled with peanuts and a Vietnamese vinagrette, and little Vietnamese yummy eggrolls.

Banh Hoi are Lettuce wraps with intricate vermicelli bundles, chopped scallions, fried shallot and peanuts with your choice of many grilled items, such as sliced marinated pork, beef, lemongrass steak, honey braised chicken or shrimp, or steamed and grilled sugarcane.

The Vietnamese crepe is yellow but has no egg in it. The color comes from the turmeric which is a healthy spice we should all eat more of. This crepe is served with leaf lettuce, mint, thai basil and stuffed with shirmp or chicken and sprouts. You cut it up and wrap it in a lettuce leaf with the mint and basil and eat with a drizzle of the sauce. Incredible!

The most expensive item on the menu but something to treat yourself to if you love Chilean Sea Bass, is theirs. Try it steamed or pan fried with choice of mushroom black bean sauce or my fave…ginger, scallion , sesame soy sauce. Served beautifully on top of tofu.

To end your meal you must try their magnificent desserts. The banana crepe with vanilla ice cream and raspberry sauce is a must try or their one of a kind cheesecake made from ube (purple yam) with caramel sauce topped with coconut cream.

Mekong Grill

24 Chestnut Street

Ridgewood , N.J. 07450 Open 6 days a week. Closed Mondays.

LauriLee has been passionate about food her whole life. She spent many years in the travel business and always enjoyed dining out at many ethnic restaurants here and abroad. She is a self motivated foodie who has been cooking for over 30 years. Her recipes are based on fruits, vegetables, herbs, vinegars, various healthy oils, citrus , seafood and organic chicken and turkey. LauriLee also cooks for her daughter who is a Vegan, so we can look forward to some healthy vegan/vegetarian dishes from her kitchen. To learn more about LauriLee’s cooking classes and personal chef service, visit her website at LauriLeesHealthyCooking.net and Like her page on Facebook for great recipes and cooking tips.

Hope. Health. Joy.

Products

Terry Krongold

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December 27, 2011

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A fitting sentiment. For this time of year. Or any time. But what makes this especially nice is that it is also the name of a newly launched company dedicated to giving back. This is the story of a woman diagnosed in 2010 with Stage 3 Hodgkin’s Lymphoma, fighting to beat it back into remission, and starting anew.

Hope. Health. Joy. is the brain child of Julia Butera. After many years of traveling the world for her job in the fashion industry, she realized that all the money and prestige of working for a highly-recognizable brand were not anywhere near as important as being with her son. So after missing his fourth birthday due to a business trip, she called it quits. She bought a book on making jams, began experimenting with flavors, and gave samples to her friends and family, who encouraged her to sell them. And because of the hope and love she experienced at Hackensack University Medical Center while going through cancer treatment, she decided to focus her new business on helping others.

So now, on to the jams! Julia is constantly experimenting with new flavors, but always has at least five on tap. The flavors change with the seasons to complement what is fresh in the local produce, and they contain no preservatives. The jams I received as samples to write this article were just delicious. My favorite, I think, is the Cinnamon Pear – a delicate cinnamon taste added to ripe pears. I enjoyed it so much straight out of the jar that I immediately had to bake something to use it on! Now those of you who are regular readers and friends, know that I am not a fan of boxed baked goods. However, I happened to order a few months ago, a Cranberry Orange Brioche mix from the good folks at King Arthur Flour. And I thought that would be a perfect platform for the Cinnamon Pear jam (how right I was!). The plump cranberries, orange essence, and yeasty dough complemented Julia’s jam to a T.

The other flavors I was lucky enough to receive were Bordeaux Wine Jelly, Wild Fox Grape Jelly, Raspberry Brandy Preserves (hmmm, over vanilla ice cream was divine), and Red Raspberry Jam. Julia mentioned that the Red Raspberry is great slathered on a Thomas’ Cornbread Muffin (definitely on my shopping list).

Julia can create gift baskets for someone special on your list (think Valentine’s Day…), or how about as delightful and unique favors for an upcoming event?

Keeping her mission in mind, 75% of the proceeds go to the Leukemia and Lymphoma Society. So you can know that you are helping others while enjoying these luscious jams. And at this time of year, isn’t that what it’s really all about?

Hope. Health. Joy.
973-619-6107

Terry Krongold is a life-long passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

Joe’s Crab Shack Opens New Jersey Shack in Eatontown

Deborah Smith, Executive Editor

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December 26, 2011

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First 100 Guests Will Receive Free Crab for a Year

New Jersey’s Joe’s Crab Shack Eatontown location will open its doors on Tuesday, Dec. 27 – awarding the first 100 lucky patrons with free crab for a year. Guests also will be offered coupons for free desserts, appetizers and entrees in exchange for charitable donations during December and January to No Kid Hungry™ – Share Our Strength’s campaign to end childhood hunger in America www.nokidhungry.com.

Following a ribbon-cutting marking the grand opening on Dec. 27 at 11 a.m., the first 100 lucky guests served will receive a voucher for a free Snow crab bucket, one of the restaurant’s most popular menu items, every month for a year. From Dec. 22, 2011 – Jan. 22, 2012 Joe’s Crab Shack will award guests bounce-back coupons — valid upon their next visit to the Shack — for donations made to No Kid Hungry in the following amounts: $1, free Key Lime Pie; $5, free Crab Nachos; $10, free Classic Steampot.

As an added bonus, music from the “PartiGras” Pep Band will be on full display from 10:30 a.m. – 11:30 a.m. to entertain guests as they wait for doors to open. The Nets Dancers also will be on hand to sign autographs and take pictures with patrons in attendance.

“Joe’s Crab Shack is excited to open the Eatontown location with delicious seafood, signature drinks and a relaxed beach atmosphere,” said Becky Glazer-Swift, general manager of the Eatontown restaurant. “With our unique menu and festive environment, Joe’s Crab Shack is a great place for friends and families to share memorable dining experiences.” The local impact has already been felt as the new Joe’s Crab Shack location has created more than 200 additional employment opportunities to the community. The Eatontown, N.J., Joe’s Crab Shack is located at 190 N.J. State Highway 35 in the Monmouth Mall parking lot, minutes away from the Jersey shore.

Sunset Fire‐grilled Steampot – Dungeness and Snow crab, shrimp, sausage, fresh corn and potatoes, spicy like a beachside barbecue

The KJ Steampot – Snow crab, seared scallops and mussels in a light Kendall Jackson wine sauce with hints of garlic, pepper and notes of citrus

Bean Town Bake – Two whole lobsters, 1 pound of clams, shrimp, sausage, fresh corn and potatoes.

The Joe’s Crab Shack dining experience wouldn’t be complete without a cool cocktail or delicious dessert. Guests can enjoy one of Joe’s Crab Shack’s signature drinks, such as the Shark Bite orSouthern Spiked Tea, served in a take home Joe’s Mason jar. Joe’s also offers a selection of tempting desserts, including its specialties Key Lime Pie and Crabby Apple Crumble, guaranteed to be better than Grandma’s. And for those individuals looking for unique and fun-loving gifts, Joe’s Crab Shack has a selection of shirts and gear for adults and kids. For a full list of menu items, please visit:www.joescrabshack.com/menus/

Ignite Restaurant Group, the parent company of Joe’s Crab Shack, is committed to the highest standards and quality. The newly constructed Joe’s Crab Shack can accommodate more than 250 guests and will have 245 employees from the local area — each determined that every guest will enjoy a fun, sometimes off-beat, but always delicious dining experience.

Happy Holidays from All of Us at Jersey Bites

Holidays

Deborah Smith, Executive Editor

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December 25, 2011

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Wishing you Peace, Love and Laughter.

Know your Sparkling Wine this Holiday Season

Deborah Smith, Executive Editor

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December 24, 2011

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The holidays are here and it’s likely that you will need to purchase sparkling wine for a party you are attending, to offer as a gift or to pour at midnight to guests of your New Year’s Eve celebration. With all the options at the wine store, how do you begin to make sense of it all? Here is some information and a few options to help you make the right decision, whatever your budget might be.

Sparkling Wine Terms

Blanc de Blancs – made from white Chardonnay grapes. This wine’s light and a bit sweet.

Blanc de Noirs – made from a blend of red grapes. This wine is honey-colored and has big flavors.

Rosé – light pink in color, this wine is slightly sweet and beautifully festive.

Vintage – wine made with grapes that are harvested in the same year.

Non-vintage – wine made from grapes that could be from various harvests.

Brut – this popular style means the wine dry.

Extra Brut – this term indicates an “extra” dry wine.

Extra Dry – middle of the road dry, not as dry as Brut (great as an aperitif).

Demi-Sec – this is a sweet wine that pairs well with fruit and dessert.

Sparkling Wine – It’s all in a Name

Italy, Spain, Australia, New Zealand, the United States and several other countries produce delicious sparkling wines that vary widely in style, price and production method. Here are some of the most popular ways “sparkling wine” is referred to around the world.

Champagne

Sparkling wine can only be referred to as “Champagne” if it comes from the Champagne region of France. Champagne from this region is made using Pinot Noir, Chardonnay and Pinot Meunier grapes.

Prosecco

Although used as a general term for Italian sparkling wine, Prosecco is actually the name of the grape from the Veneto region used to make sparkling wine. Because fermentation for Prosecco is done in stainless steel tanks, it is less expensive to make than bottle-fermented Champagne.

Cava

Cava, the Spanish word for “cellar”, is produced in the Penedes region of Spain. Cava is either white or rose and is made using Méthode Champenoise, the method used to produce Champagne in France.

Sparkling Wines under $30

La Marca Di Conegliano Valdobbiadene Prosecco (Trevisio, Italy) – light, crisp and offers a pleasant dry finish that’s citrusy and fresh ($12).

Chateau Frank Célèbre (Finger Lakes, NY) – this sparkling Riesling offers apple on the nose and tiny, creamy bubbles ($20).

2008 Naveran Dama Cava (Catalunya, Spain) – aromatic wine with pear and apple flavors ($20).

Roederer Estate Anderson Valley Brut (Anderson Valley, CA) – flavors of ripe pear with nutty notes ($22).

Schramsberg Mirabelle Brut Rosé (Napa Valley, CA) – nice yeasty aromas and juicy fruit flavors ($25).

Nicolas Feuillatte Brut NV (Reims, France) – very clean, light-to-medium style ($25).

Lucien Albrecht Crémant d’Alsace Brut Rosé NV (Alsace, France) – features rich strawberries-and-cream flavors ($25).

Sparkling Wines under $100

2009 Szigeti Brut Rosé NV (Burgenland, Austria) – pale pink in the glass with sweet, yet dry, strawberry notes ($30).

Heidsieck & Co Monopole Blue Top Champagne Brut (Epernay, France) – creamy, mousse-like with tiny bubbles that coat the mouth and provide a dry, long finish ($40).

Domaine Carneros Cuvée de la Pompadour NV (Napa Valley, CA) – wine by French Champagne house Taittinger, this rosé offers ripe strawberry flavor with a nice level of acidity ($42).

Perrier-Jouët Grand Brut (Epernay, France) – understated elegance and subtle flavors ($45).

Sparkling Wines over $100

2000 Taittinger Comtes De Champagne Brut Blanc De Blancs (Reims, France) – big fruity flavors on an outstanding, rich wine ($150).

2004 Perrier-Jouët Belle Epoque Brut (Epernay, France) – Golden, yeasty, floral, crisp in the well-known flowered bottle ($150).

1999 Pol Roger Brut Cuvee Sir Winston Churchill (Epernay, France) – hints of honey and lemon with a long, enjoyable finish ($175).

Many reputable wine shops offer discounts ranging from 10% – 15% if you buy wine by the case or on certain days of the week, so plan ahead for upcoming parties and save.

One rule I adopted many years ago is to not wait for just the ‘right’ occasion to pop open a bottle of bubbly. This style of wine is incredibly food-friendly and should be enjoyed year-round.

Whichever sparkling wine you opt for this holiday season, I hope you enjoy it with dear friends and family.

Happy holidays,

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.

A Gourmet Facelift for Your Traditional Hanukkah Meal

recipes to revise

Deborah Smith, Executive Editor

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December 23, 2011

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Hanukkah is low-key holiday that involves family and friends gathering to light a menorah, open some presents, and feast on latkes. Chances are, you are already pretty content with your latke prep and brisket marinade. They have been tried and true for years, passed on through the generations. But that does not mean that your traditional meal might not benefit from a gourmet facelift. There is no reason to change your menu or your style, but here are some suggestions to elevate your standard Hanukkah dinner to a higher level of sophistication.

No Jewish holiday meal is complete without a little Horseradish. Combine ¼ cup of prepared white horseradish with 2 cloves of minced garlic and ½ T canola oil. Spread the garlic-horseradish paste on the fat side of the brisket and proceed with your bubba’s brisket. This is an easy way to add a little kick to your kick-ass brisket.

That brisket that has been soaking in Dr. Pepper and baby carrots wants to grow up. This Cabernet Reduction takes you there. Use the holiday to try an Israeli Cabernet like a 2009 Galil Mountain Cabernet Sauvignon, available at CoolVines. Make this sauce in the roasting pan will absorb all the flavors from the brisket and give you one less pan to scrub, but you can make it separately too. Simply heat 1 T extra virgin olive oil in a medium skillet on medium. Add 2 shallots, 1 spring fresh rosemary, ½ t salt and ¼ t black pepper. Stir lightly for 3 minutes then add wine and cook over medium-high heat for 20 minutes. Add 1½ cups beef broth and cook another 20 minutes. In a separate small bowl mash 2T unsalted butter at room temperature with 1T all-purpose flour to create the roux. Add roux mixture to skillet and stir until thickened, about 1 minute. Strain and serve with brisket.

Butter makes everything better, and it will add a creative festive touch to your holiday meal. Impress your guests with these very simple to make Flavored Butters. Rub the paprika butter (4T unsalted butter and ½ t paprika) over and under skin of roast chicken to give it beautiful flavor and a golden crispy skin. Or make an easy herb butter with 4 T unsalted butter and ¼ cup chopped fresh herbs such as flat leaf parsley, chives, tarragon and/or dill. Add a dollop of the herb butter to your latkes or enjoy grilled or broiled on sliced baguette. Whatever you don’t use right away, you can roll in wax paper, seal edges by twisting, and store in freezer. Slice off rounds as needed.

There is a recipe going around town based on my friend’s Chocolate Oreo Truffles (see photo above).While truffles sound, look and taste exciting and sophisticated, they take only minutes to make and require only 3 ingredients. Use extra melted chocolate to dip fruit like strawberries, kiwi or bananas. Here’s an easy recipe to try, you can also mix it up with different toppings, cookies, chopped fruit or nuts.

Finely crush 1 (16 ounce) package OREO Chocolate Sandwich Cookies in a ziplok plastic bag using a rolling pin. Add to a medium bowl, reserving about 20% for later. Add 1 (8 ounce) package cream cheese, whipped and softened; and mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Melt 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate. Dip balls in chocolate and place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour.

Happy Hanukkah!

Lauren Weiss, Jersey Bites Union County Regional Editor is a freelance food writer who loves everything culinary. Weiss created her blog Westfield Foodie in 2009, chronicling her experiences cooking, dining and shopping for food while a stay home mom of 2. She also writes about foodie interests in & around Union County for JerseyBites and pens The Foodie State for The Alternative Press. Prior to her change of career as a food writer, Lauren previously served as Director of PR at the JCC of Central NJ, VP of Business Development at Impact Productions and for 8 years as VP of Conferences & Special Events at Bear Stearns. She graduated with a Masters from Rutgers University in 1992 and a Bachelors in Psychology from the University of Michigan, Ann Arbor in 1990. Lauren lives in Westfield, NJ with her husband, 2 girls and a floppy Cavechon. In addition to food & family, she loves running, hiking, tennis, golf, skiing, photography, music and travel.

Jersey Bites TV: Holiday Bites with Joe Leone and Spirits Unlimited

Deborah Smith, Executive Editor

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December 22, 2011

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We had so much fun shooting our first video for Jersey Bites. Here, Deborah Smith, Executive Editor of Jersey Bites chats about Booze and Bites for the Holidays with two well known gentlemen in the food and spirits industries, Joe Leone of Joe Leone’s Italian Specialty Stores and Donny Sanders, Marketing Manager of Spirits Unlimited. Joe introduces his new Italian inspired Whoopie Pies while Donny gives us the buzz on beer in New Jersey and Spirits’ new growler stations.

Hot From The Kettle December 2011

Deborah Smith, Executive Editor

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December 20, 2011

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The holidays are a busy time and the Montclair restaurant scene is as busy as ever! Let’s begin with the latest news! The acclaimed Bloomfield Avenue restaurant, Blu, along with its sister property, Next Door, home of New Jersey’s best burger, will be closed for the next two months as chef/owner, Zod Arifai, the self-taught, “Wizard of Zod,” is focusing on re-opening daryl, the sleek restaurant located at The Heldrich Hotel in New Brunswick on December 11.

If you’re looking for a beercentric pub with healthy menu options, it’s time to visit (or re-visit) The Office. This past June, Villa Enterprises, which operates George + Martha’s, the Black Horse Tavern, Black Horse Pub, and MacKenzie’s, among other eateries, acquired all of The Office locations from CB Holdings (Charlie Brown’s). The Office is reintroducing itself to the community with an updated interior and, most importantly, a revamped menu that’s fresher and lighter than most pubs. Want to know more about the new menu? Click here.

Last month saw the opening of two new Montclair eateries, True North Osteria and Acappello Ristorante. Don’t let the name fool you, True North Osteria, is not an Italian restaurant serving Northern Italian fare. True North, though it is an osteria – a small, informal restaurant – is the dream restaurant of husband and wife team Leah and Dave Moon. True North is as artisanal as its gets; with the exception of hot sauce and mustard; the Moons are making and baking everything! On my first visit to True North, Leah greeted me at the counter. In the kitchen, Dave’s hands were immersed in a bowl of steamy water making fresh mozzarella, freshly baked loaves of bread were cooling on racks, and a roughly hewn chunk of Parmigianino Reggiano lay on a cutting board next to a few sprigs of fresh rosemary. Quite the foodie scene! Visit Hot From The Kettle for more about True North Osteria.

Acappello is owned by the same family who has operated Cara Mia (Millburn), La Campagna (Morristown) and La Catena (Bridgewater). Needless to say – they have plenty of restaurant experience. General manager, Ben Husenaj, and his two brothers, Sal and Robert, along with their two cousins, Naz Husenaj and Dardan Mati, have used their vision and experience to work an aesthetic wonder in the space formerly occupied by Sesame.

Nothing makes a certified curry junkie happier than learning about a new curry house! Our friends at Brick Lane Curry House recently opened a new location in Ridgewood, NJ, located at 34 Franklin Ave.

Hot From The Kettle dined at Leone’s following its culinary makeover via celebrity chef, Gordon Ramsay. Wondering how the food and atmosphere has changed? Read Elizabeth Starnes’ review here.

Melody Kettle, owner and executive editor of Hot From The Kettle LLC, currently resides in Montclair with her husband and two children. She grew up in Bergen county, and spent most of her time beside her grandmother in the kitchen, where she developed a love for cooking, food, and entertaining. After receiving a B.A. in English from Rutgers University, Melody attended Rutgers Law School where she earned a Juris Doctorate. In 2010 Melody began blogging and “vlogging” (video blogging), and in March of 2011she launched Hot From The Kettle®, One Steamy Wine & Food Destination. Hot From The Kettle has established itself as the definitive on-line source for restaurant news and reviews in Montclair and surrounding areas. Hot From The Kettle also publishes content such as culinary demonstrations, recipes, and methods that have attracted national and international interest.