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Foodie Things to Do This Weekend and Beyond

Jon Faronea
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Barrel Tasting, Saturday, January 7th. Wallington, NJ. The goal of Barrel Tasting is to introduce people to wines still in the barrel, help them learn about wine, get a better understanding of what they taste, and to offer partnerships in wine-making. For more information: 201-876-9463  Make Wine With Us

And Beyond…

Truffle Dinner with Wine Pairings, Tuesday, January 10, from 6pm to 10pm. Above Restaurant & Bar, 1 South Orange Ave., South Orange (near the train station). Tickets are $75 per person. For more information or to make reservations: 973-762-2683 or aboverestaurantbar.com.

‘Land To Sea’ Cooking Demonstration, Wednesday, January 11th at 6:30pm. Join Marilyn for “Land to Sea: Cooking with Marilyn,” a demonstration and dinner at Langosta Lounge, Asbury Park. Take a culinary journey inspired by the vacation cuisine featured at her restaurants. Following the demonstration and Q&A session, enjoy the exquisite meal side by side with the restaurateur. “Land to Sea” will benefit the Boys and Girls Club in Asbury Park. Tickets are $50. For more info or to make reservations, please call 732-455-3275.

South American Wine Tasting, Saturday, January 14th from 4pm-6pm. A wine tasting led by George Staikos featuring six great South American wines, with empanadas matched with the wines, will be held at the Grape Escape Winery, 12 Stults Rd, Dayton. Tickets are $85, or $160 for a couple. For reservations, call 609-409-9463.

Shut Up, Sit Down & Eat, Saturday, January 14th at 7pm. A night of comedy that includes a four-course buffet dinner, a glass of wine, a wine tasting, a comedy show, and a DJ with dancing after the comedy show, will be held at Valenzano Winery, 1320 Old Indian Mills Rd, Shamong. Tickets are $60. For tickets, call 609-268-6731.

Winter Wine Fest, Saturday, January 14th from 12pm-4:30pm. Sip, savor and enjoy the bounty of 8 New Jersey Wineries as they come together in the Renault Grand Ballroom. Amalthea Cellars, Bellview Winery, Dimatteo Vineyards, Plagido’s Winey, Sylvin Farms, Tomasello Winery, Sharrott Winery and Renault Winery. For more information: 609-965-2111 Renault

Latin Night, Saturday, January 14th.  Featuring Ruffino wines of Italy will be celebrated at the Mill at Spring Lake Heights, 101 Old Mill Rd, Spring Lake Heights, with a four-course dinner, wine, and dancing for $49.95 plus tax and gratuities. Call 732-449-1800 for reservations.

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

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

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

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

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.

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

A Vegan Dinner and Tour at Careme’s Restaurant

Deborah Smith, Executive Editor
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The American Vegan Society hosted a VEGAN “HOLIDAY DINNER” and TOUR at Atlantic Cape Community College’s Careme’s Restaurant. We were taken on a behind the scenes kitchen and greenhouse tour rarely seen by restaurant goers. The greenhouse is the source of organically grown herbs, fruit and produce used in many of the dishes created at the restaurant by the students. On this night, adjunct Chef Instructor Steven Cozzi of Fuze Restaurant in Avalon was on hand as back of the house chef along with the student chefs, to prepare the evenings vegan dinner specialties. Doc Lou provided the musical interludes in the dining room. My husband came along reluctantly on this night, as my girlfriends couldn’t make this trip. My husband is a real “meat and potatoes ” kind of guy, so the idea of vegetables being the main course and all of the other courses as well was not his idea of “real food.” His words! I however LOVE my veggies, the more the merrier. I tend to think of meat as the side, so a vegan dinner is right up my alley.

After the tour the diners were all seated communal style, something I enjoy doing, it makes for interesting company as well as delicious food. Not that my husband’s company is anything but stimulating. (He may read this!) We were seated with two fun and interesting sisters Donna and Paula, one vegan and one not quite vegan. They had traveled from Monmouth County and Cape May County respectively.

The dinner was a delightful mix of RAW and COOKED vegetable courses. Warm Grilled Pita Bread with three dips were brought to the table by our student server Adam. The dips of Sundried Tomato Chickpea Hummus, Pureed Edamame and Roasted Garlic in Olive Oil were quickly devoured. Adam was so personable and informative and explained what was in store for our gastronomical pleasure. We were treated to a Raw Celery Root Ravioli with wild mushroom filling, finished with a beet and red wine reduction. It looked like a traditional ravioli but it tasted like a light fresh bite of heaven. The Butternut Squash Soup was served in a perfectly cooked little acorn squash with cinnamon oil and toasted squash seeds. Everyone at the table wanted the recipe, including my husband. He said if I cooked vegetables like this he might consider converting! (What did he mean by that?) Next, was an impressive Tri-colored Carrot and Mushroom Terrine. (pictured above) I know gelatin is an animal by-product, but this terrine was made with Agar Agar an ingredient I have been recently seeing used on the Food Network. Sometimes it does pay to watch reality television.

Vegetable “Lasagne” followed. The vegetables were cut on a mandoline and layered with a tomato au jus and baked just long enough to preserve the vegetables’ natural taste without being too soft.

Dessert was an Almond Panna Cotta with berry compote. Almond milk takes the place of dairy, and only added to the creamy almond goodness. My husband announced he was actually full, no mean feat I might add! The new food pyramid shaped like a dish divided into a pie design has placed much more emphasis on fruits, vegetables, whole grains, nuts, seeds and legumes. This Vegan “Holiday” Dinner demonstrated how simple fresh ingredients can be all that is required to create a delicious wholesome meal that can satisfy even some of the most hard core carnivores of the world. I should know, I house four of them! The American Vegan Society has been established since 1960 and was founded by H. Jay Dinshah. It is a non-profit, non-political, non-sectarian, educational membership organization teaching a compassionate way of living by AHIMSA and Reverence for Life. AHIMSA is a Sanskrit word meaning non-killing, non-injuring and non-harming. You can contact them and watch for their upcoming events at

www.americanvegan.org. They are located at 56 Dinshah Lane, PO box 369, Malaga NJ, 08328. Also www.vssj.com is the Vegan Society of South Jersey and they host vegan events you can attend as well. Careme’s Restaurant, Atlantic Cape Community College, 5100 Black Horse Pike, Mays Landing, 08330.

BUTTERNUT SQUASH SOUP

Yields 4 to 6 servings

Ingredients:

2 Tbsp. walnut oil or vegetable oil

1 medium onion, diced

1 pound butternut squash

1 1/3 cups vegetable stock (homemade or store bought)

3 cups almond milk

½ tsp. nutmeg

½ tsp. cinnamon

½ tsp. yellow curry powder

Salt and pepper to taste

Directions:

Peel squash and cut into medium size. Make sure the squash is in uniform size pieces so they cook evenly. In a large saucepan, sweat onion, spices, and squash in oil for 3 to 5 minutes until onion turns clear. Add the stock and cook until squash is tender over a low to medium heat., 10 minutes or so. Puree in blender; add almond milk to desired consistency, and season.

If you would like to serve the soup in a squash “bowl”, pre-heat your oven to 375 degrees. Use Acorn Squash and cut in half on the horizontal and clean well. (Save the seeds for toasting). Lay squash in baking pan and roast for 20 to 30 minutes until fork tender but not mushy. Boil the seeds in 2 cups of salted water for 10 minutes then remove and add salt, pepper, cinnamon and olive oil and toast for 10 to 20 minutes until golden. They can be added to soup or eaten as a snack!

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.

“Cans for Fans” Facebook program

Deborah Smith, Executive Editor
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In 2011, ShopRite donated 40,000 cans of food to local food banks in commemoration of 40 years of Can Can savings by way of its famous, annual Can Can Sale.

Now in its 41st year, the Can Can Sale has become extra special with the “Cans for Fans” Facebook program, which enables fans to get involved in the fight against hunger. During the 2012 Can Can Sale, January 5th through the 21st, ShopRite will donate one can of food (up to 50,000 cans) to local food banks in the communities it serves, on behalf of every new ShopRite Facebook fan.

Just Like ShopRite on Facebook starting tomorrow. http://on.fb.me/SRFbook The more “Likes” that ShopRite receives, the more cans it will donate to those in need – it’s that simple! So, be sure to share this post with all of your friends on Facebook. 50,000 cans is a lot of food, people. Hurray for Shoprite for their continued support of the FoodBanks in New Jersey.

Information provided by ShopRite through MyBlogSpark.

FireCreek Restaurant in Voorhees

Kerry Brown
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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

Deborah Smith, Executive Editor
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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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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 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

Deborah Smith, Executive Editor
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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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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.

Terry Krongold
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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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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

Deborah Smith, Executive Editor
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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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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.

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