In case you haven’t heard of me before, my name is New Jersey Nick, and I’ve been scouring the Garden State looking for all the best Good Food That’s Bad For You. Burgers, Fries, Dogs, Burritos, and anything else that you need to jog off the next day. No fancy places for me. Just burger joints, diners and haunts favored by adventurous eaters and carnivores alike. I find the best places, and I hope you go give them a shot. This month, let’s have a burger at Clark White Diamond
As the summer winds down what better way to celebrate the end of summer than with two scoops of award-winning ice cream? At Vanilla Bean Creamery in Cranford, NJ you can get exactly that, along with 31 other delicious flavors.
At the New Jersey Ice Cream Festival held in Toms River this July, Vanilla Bean’s Banana Foster took home the People’s Choice Award for Best Local Ice Cream, beating reigning champ Hoffmanns. Ralph Kopelman, the owner of Vanilla Bean Creamery, was confident they put out a quality product but was still happily surprised when they won. While Bananas Foster incorporates the best parts of the famous dessert (real bananas, brown sugar, a hint of rum), it’s not the only flavor that’s a far cry from what you’d find in an average ice cream shop, thanks to an owner who’s constantly experimenting and looking for ways to push the envelope.
The fact that Vanilla Bean Creamery was able to snag the People’s Choice Award after being open for just over a year signifies that this is an ice cream shop with a lot of passion and hard work behind it. Ralph had worked for 25 years selling men’s suits, but found himself looking for a change and with his wife’s blessing, decided to pursue his love of ice cream. He had previously made ice cream at home in small portions for friends and family but was looking for the chance to open his own shop. He enrolled in Ice Cream University in West Orange, learning everything from the correct ingredients to the proper way to scoop ice cream, and in April 2010 Vanilla Bean Creamery opened its doors.
Now Ralph finds himself with a popular local hangout that attracts customers as passionate about ice cream as he is. They’re eager to try samples of the flavors, and also just as willing to offer honest feedback. There’s no better example of this than when Ralph felt he had found the perfect way to improve upon the classic Coffee flavor by adding glazed donuts. As delicious as the flavor was, customers demanded he bring back the classic flavor they loved. Ralph also finds himself balancing both the younger and older tastes. Parents were nostalgic about his Ambrosia flavor, while their children had never even heard of the dessert it was based on. While that flavor was short-lived, customers have flocked to others like Fudge It (chocolate ice cream studded with brownies and chocolate cake), Cookie Monster (vanilla ice cream loaded with both chocolate chip cookies and Oreos), and seasonal flavors like Pumpkin Spice, Caramel Apple and Gingerbread.
Vanilla Bean Creamery offers an owner who’s always looking for ways to challenge his customers’ taste buds, and encourages people to try samples of a flavor they’re unaccustomed to. The customers aren’t alone in learning to adapt as Ralph is constantly reworking recipes to come up with the best product he can. Belgian chocolate, real ginger, Madagascar vanilla and Dutch cocoa are only a few of the quality ingredients he uses to give his ice creams their “wow” factor. There’s little doubt he’s succeeding as people refer to his ice cream as a “religious experience.” With high praise like that, it’s easy to see why Ralph chose ice cream over selling men’s suits.
Vanilla Bean Creamery
22 North Avenue West, Cranford, NJ 07016
http://www.cranfordvanillabeancreamery.com/
Michelle Stavrou, the Union County regional editor, has hop-scotched across the Garden State, growing up in Bergen County, then moving to Hoboken (after a stop over in Queens) before finally settling in Cranford. After too many years stuck in tiny kitchens Michelle finally has a kitchen that can accommodate multiple batches of cookies. Her husband and her co-workers are probably even more thankful than she is. Michelle’s baking adventures are documented here: http://jerseygirleats.blogspot.com/.
UV Blue-Jersey Iced Tea
This cocktail was a summery surprise. All judges felt the use of actual fresh brewed tea and Sweet Green Tea Vodka brought something new and refreshing to the table. Cheers Kerry.
1 oz. UV Blue
1 oz. UV Sweet Green Tea
1.5oz. White Tea with Blueberry syrup – Recipe below
.5 oz. water to blend
Juice from 1/4 fresh lemon
1/4 fresh lemon for garnish
Prepare Syrup:
2 Lipton White Tea with Blueberry teabags
3/4 cup water
1/4 sugar.
Bring all to boil in small pot, stir and reduce heat then simmer for 15 minutes. Remove tea bags and pour into glass jar with lid when cool. Makes about 1/2 cup. Can be prepared ahead and will keep in fridge for two weeks. Measure amount needed for each cocktail as needed.
Prepare Cocktail
Place all cocktail ingredients in shaker with ice. Shake to mix and pour into tall glass. Serve on the rocks with lemon wedge garnish.
With Free Meals for Kids This Labor Day.
While millions of Americans enjoy the long holiday weekend, thirty-nine participating Applebee’s Neighborhood Grill & Bar restaurants in northern and central New Jersey will be hard at work. Families who dine at Applebee’s anytime on Monday, September 5, will receive up to two free Kids’ Meals with each adult entrée purchase. The free meals are valid for children ages 12 and under, on any Applebee’s “Kids’ Menu” entrée, dine-in only.
“Labor Day is a time when families and friends get together to celebrate a well-earned day off and the unofficial end of summer,” said Kevin Coughlin, Director of Operations for Applebee’s New Jersey. “For all of us at Applebee’s, we wanted to honor those who work hard every day by offering an opportunity to kick-back, enjoy a great meal and save.”
Kids can choose one free entrée from the following options: Chicken Tenders, Mini Cheeseburgers, Grilled Cheese Sandwich, Kraft® Macaroni & Cheese, Pasta with Marinara Sauce or Hot Dog. The meal also includes a choice of side dish and soft drink or milk.
While the kids enjoy lunch or dinner from the Kids’ Menu, adults may want to take advantage of Applebee’s popular 2 for $20 which includes a choice of two entrees, including the newest additions–Bruschetta Chicken and Chicken Fettuccine Carbonara, and an appetizer to share.
To locate the Applebee’s restaurant nearest you or for more information, visit www.applebees.com.
Applebee’s New Jersey Locations
Bergen County: Garfield, Hackensack, Northvale, Paramus Essex County: Newark Union County: Linden, Union (2 Locations) Hudson County: Jersey City, Kearny, North Bergen Passaic County: Clifton, Totowa Morris County: Butler, Dover, East Hanover, Flanders (Mt. Olive), Parsippany Warren County: Hackettstown, Phillipsburg Hunterdon County: Flemington Somerset County: Bridgewater, Hillsborough Middlesex County: Woodbridge, Edison, Milltown, Piscataway Sussex County: Newton Ocean County: Brick, Forked River (Lacey), Manahawkin, Manchester, Toms River Monmouth County: Howell, Manalapan, Wall, Tinton Falls, Ocean Township, Middletown
The “Jazz It Up Wine Festival” is set to go for Sept. 3 – 4 at Allaire State Park in Farmingdale, NJ … Hurricane Irene has not affected our plans and we are looking forward to another memorable event … See You There!Bayshore Community Hospital Foundation to Hold 3rd Annual Wine Tasting to Benefit Cardiac Services Programs next Thursday!
2nd Annual Bets, Brews & BBQ at Monmouth Park Racetrack in Oceanport. Sept 3 & 4, 11am to 5pm. Come early and enjoy a full day of feasting on slow-cooked, smokin’ good offering from the area’s best BBQ restaurants and competitive teams plus craft beers, crafters, vendors, entertainment and activities for the kids plus thrilling thoroughbred racing. Vote for your favorites and enter to win some very tasty prizes.
Natali Vineyards Wine Stock Farm Festival 2 DAYS ~ 8 BANDS (FREE ADMISSION) September 3rd and 4th. Click for more information.
Bayshore Community Hospital Foundation invites you to its 3rd Annual Wine Tasting fundraiser next Thursday, September 8, 2011 at 6:30 p.m. to benefit the hospital’s Cardiac Services Programs. The event will feature premium wines from around the globe. The event’s steadfast co-chairs, Fern and Peter Esposito and Mary and Dr. Elias Lehaf have once again graciously offered their time to organize this event. The 3rd Annual Wine Tasting will be held at the newly renovated Addison Park in Aberdeen, N.J. Tickets are available for $125 each, reserve yours today by calling the Bayshore Community Hospital Foundation at (732) 497-1790
34th Annual Greek Festival, September 8-11, 2011 Bring the family and feast on Greek specialties, pastries, ouzo, live entertainment, folk dancing, rides, games & more at the St. Demetrios Greek Orthodox Church at 721 Rahway Avenue in Union, NJ. The festival entrance is free, and parking is $1. Visit website for more information.
Back to School Snacks, Monday, September 12 How to get your kids to eat healthy and make snack for and by themselves? Author May Fridel, A Passion for Spices, will be showing the kids how to prepare easy and healthy after-school snacks at Savory Spice Shop, 138 E. Broad Street, Westfield from 6-7:30pm for $10pp. Call Savory Spice Shop to reserve your spot at 908.264.8947. Classes are limited to the first 20 people.
The 2011 Summit Wine and Food Festival in Summit, NJ, Sept. 9, 10 & 11. features Food Network & Bravo celebrity chefs, Sommeliers, top winemakers and wineries in one of the best festivals of its kind. Come join us for a gathering that represents the summit of the epicurean arts in America. Chef’s demonstrations, wine expert seminars, wine tastings, food and wine dinners, mixology cocktail, spirits and beer presentations are all on the menu. Click for more Details.
26th Annual NJ Oktoberfest Sept. 17th with family activities including lumberjack contests, pie-eating contests, a magic show, and pony rides will be held at the Crystal Springs Resort, Hamburg. In addition to authentic German beers, there will be an Oktoberfest menu including roasted pig and lamb, knockwurst, weisswurst, potato pancakes, Black Forest cake, and strudel. Noon to 9 PM, rain or shine; free admission. Click for more information or call 973-827-5996 ext 2.
WMGK’s 1st Annual Brew Blast on the Battleship New Jersey, Sept. 17th Sample over 50 of the finest craft beers in the nation on the tented deck of one of our nation’s most revered battleships, The Battleship NJ. WMGK’s House Band will be playing live. TICKETS: $45. Each ticket includes a voucher entitling the holder to a free Battleship tour FOOD: Authentic Oktoberfest Franks, Sausages and Artisan Cheeses will be provided by Dietz & Watson. Participating beers and brands include: Brooklyn Lager & Brooklyn Post Road Pumpkin, Flying Fish Octoberfish, Great Lakes Oktoberfest & Great Lakes Elliot Ness, Harpoon Octoberfest and Pumpkin, Lagunitas, Long Trail Harvest,Ommegang Belgian Pale Ale & Ommegang Hennepin,Shiner Bock & Oktoberfest, Shipyard, Sierra Nevada Tumbler, Sixpoint, Stoudts, Troegs, Unibroue, Victory, Weyerbacher. Click for more info.
Canning 101, Monday, September 19, Is your garden overflowing with juicy Jersey tomatoes? Before the weather cools off, preserve your fruits & veggies at the peak of their flavor with simple techniques. Chef May Friedel will also demonstrate how to make delicious chutneys, pickles, and even preserved lemons. Bring your produce and cans to Savory Spice Shop, 138 E. Broad Street, Westfield from 6:30 – 8pm for $15pp. Call Savory Spice Shop to reserve your spot at 908.264.8947. Classes are limited to the first 20 people.
New Jersey Restaurant Week. Sept. 18 – 25th. Follow the link for participating restaurants.
Boulevard Five72, Kenilworth will host a farm dinner at Dreyer’s Farm on Sept. 18th to benefit the Liddy Shriver Sarcoma Initiative. 3:30 PM; $125 plus tax and gratuity. For tickets, call 908-709-1200.
Farm to Table Wine Tasting Event, Saturday, September 24 Eat and Drink For a Reason is a nonprofit organization that merges the foodie and the philanthropist in us all. Adam & Alicia Winters invite you into their Scotch Plains home for a unique culinary fundraiser to benefit the Children’s Specialized Hospital. Food & Wine to be donated by Savory Spice Shop, Cool Vines and Bayberry Caterers and Alan’s Orchard. Visit website for ticket purchases and information.
Cooking Lesson: Christine Nunn, owner and chef at the FABULOUS Picnic restaurant in Fair Lawn (See Our Review) is doing a cooking demonstration at the Upper Saddle River Library on September 21 from 6-7:30. Event is open to all Library cardholders in Bergen County, free but reservations are required.
WRAT’s Asbury Park Beerfest Saturday, October 8th. Conventional Hall, Session 1 -12:00PM-4:0PM Session 2 – 6:00PM-10:0PM $25 In Advance $30 At The Door Ticket. $10 Designated Driver Ticket. Click for more information.
This September my son turns 14. My little boy now towers over his mother at 5’ 11” and flashes a smile that I know is going to break a heart or two in the coming years. He’s playing Football, Basketball, and Baseball and he’s become an eating machine. It is one of the miracles of the teen years. How can humans eat so much and be so skinny at the same time? Now with Football Season upon us, I find myself making him two dinners, one before practice and one after practice.
Consequently, our monthly food bill looks more like our mortgage payment. It’s hard to ever get out of the store for under $100 and I am a loyal Club Card user and pretty adamant that if its not on sale, its not in the cart. It makes me think constantly about families who aren’t making enough money right now. And, I know a lot of families who aren’t making enough money right now.
According to the National Center for Children in Poverty, “Nearly 15 million children live in poverty in the U.S. That number is up almost 20 percent from 2000, primarily because of higher unemployment and foreclosures.” ABC news recently ran a series of videos spotlighting the hunger epidemic going on here in the US. You can read about it here.
Since the birth of Jersey Bites, I have always felt it was our duty to not only talk about the sexy side of food and dining out, but to also talk about the serious side of food; its safety, its purity and its scarcity. I believe we as “foodies” or “food enthusiasts” or whatever you like to call yourself, should have a heightened awareness regarding those who can’t enjoy our passion, or even the comfort of staples in the fridge.
For this reason, we are so excited to announce the launch of 3SquareDeals.com, a daily deals program that will give a pecentage of every purchase to the Community Foodbank of New Jersey and to other local hunger relief programs throughout the state. Every month we will offer deals that focus on food related products and services in your community. You get to save on restaurants, gourmet products, cooking events and more and give to hunger relief efforts with every purchase. Saving and sharing at the same time. Does it get any better than that?
We will also be spotlighting a local hunger relief program each month so you will get a chance to meet the people who keep the wheels turning and you will get to learn more about the amazing services they are providing to thousands of people here in New Jersey.
Right now we are in the middle of building 3SquareDeals.com, but we have a pre-launch page that is live. (See our nifty new DEALS tab at the top.) I encourage you to register your email there so you will be notified once we go live. Every email will also be entered to win an overnight stay and dinner for two at Harrah’s Resort.
September is Hunger Action Month. In honor of Hunger Action Month the Community FoodBank of New Jersey has put together 30 days of events and opportunities. Help them by advocating, donating, volunteering or organizing to come to the assistance to those who are in need, and by registering to receive updates from 3SquareDeals.com.
Join us and spread the word. Oh, and follow us on Twitter @3SquareDeals. 3 Squares for All!
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 Parents With Nannies, Inc. which operates a network of nanny employment websites established in 1999. 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 blogwww.DeborahLSmith.com
Here is a Labor Day Party Menu that keeps is simple and special! It features Jersey tomatoes, corn and berries, that are in season and at their peek. It gives your guests a break from the hamburgers and hot dogs they have been eating all summer and it comes from Jersey Girls – Dawn Sandomeno and Elizabeth Mascali of the Partybluprints Blog.
This summer cocktail was inspired by the classic Moscow Mule. Our twist is substituting fresh squeezed juice from an orange for the traditional lime. The combination of the orange, ginger and fizz makes for a fun, light and summery cocktail that is sure to tickle your guests’ tastebuds and appetite.
Ingredients (serves 1)
2 tsp. fresh squeezed orange juice
2 oz. vodka
4 oz. ginger beer
1 orange slice (garnish)
Instructions
Juice oranges and set juice aside. Fill a Collins glass with ice. Add fresh juice, followed by the vodka. Top with ginger beer and garnish with an orange slice.
This light version of bruschetta features the flavors of fresh produce. We went light with the olive oil because there’s nothing better than fresh produce and we wanted it to shine right through. This flavorful appetizer is both affordable and easy to prepare, making it a “must-serve” all summer long.
Ingredients (serves 10-12)
1 loaf Italian bread (sliced into ½” slices)
1 clove garlic (cut in half lengthwise)
4 plum tomatoes (rinsed, sliced thinly and chopped)
¼ cup finely chopped sweet onion
olive oil
coarse sea salt, to taste
fresh cracked pepper, to taste
fresh basil (ribbon-cut/thinly sliced), to taste
Instructions
Preheat grill. Spray or brush both sides of each slice of bread with olive oil, then rub each side with cut side of garlic. Combine tomatoes, onion, olive oil, salt and pepper in a bowl. Set aside. Grill bread on medium heat for 3-4 minutes per side. Mix in basil to tomato mixture. Top each slice with a generous tablespoon of tomato mixture. Serve.
Using a few basic spices from your pantry, it’s easy to mix it up a bit and add some pizzazz to popular grilled favorites (chicken breast and London Broil). Simply prepare a dry rub, sprinkle your chicken and steak with the rub, let it marinate in the refrigerator and then grill it up.
Ingredients (serves 6-8)
Dry Rub:
4 tsp. coarse sea salt
2 tsp. minced onion
2 tsp. garlic powder
2 tsp. fresh cracked pepper
2 tsp. paprika
2 tsp. cayenne pepper
Meat:
1 London Broil (2-3 lb. piece)
6 Skinless Chicken Breasts
Instructions
GRILLED CORN COUSCOUS SALAD: This side salad is the perfect cool complement to the spicy Fired-Up Mixed Grill. The fresh flavors from the produce brighten up this wholesome grain resulting in a refreshing and tasty salad. It’s an easy and affordable salad to make – a little couscous goes a long way!
Ingredients (serves 6-8)
(Expecting a larger crowd – simply double the recipe to serve 12-16)
1 cup tri-color Couscous (you can substitute plain couscous)
1 cup low sodium chicken broth
4 ears of grilled corn on the cob (kernels removed)
6 scallions, sliced thinly
½ dry pint grape tomatoes, quartered
1 Tbs. chopped fresh parsley
2 Tbs. fresh lime juice
2 tsp. canola oil
coarse sea salt and fresh cracked pepper, to taste
Instructions
GRILLED POUND CAKE ALA MODE: We love this dessert because it’s so simple to make, but looks so special (and it tastes just as special.) The grilled pound cake serves as the base – its crunchy exterior hides a soft buttery interior, both tastes and textures are equally delicious in combination with the refreshing sweet flavors of the berries and the creamy rich ice cream.
Ingredients (serves 8-10)
1 large loaf pound cake (cut into ¾” slices)
1 16 oz. package strawberries (rinsed and sliced)
1 dry pint blueberries (rinsed)
1 dry pint blackberries (rinsed and sliced in half)
confectioners’ sugar (powered sugar)
1 1.5 quart carton French vanilla ice cream
Instructions
Preheat grill. Rinse and dry berries. Mix together in a bowl and set aside. Put slices of cake on medium heat grill, grill on each side 3-4 minutes per side until cake is heated through and grill marks appear. Remove from grill, top with berries, sprinkle with confectioners’ sugar and a mini scoop of French vanilla ice cream.
© 2011 Party Bluprints Inc., All Rights Reserved
Kane. Turn the Tide. That’s Kane Brewing’s bold motto. This brand new upstart brewery in the heart of Monmouth county is ready to storm the beaches of the Jersey Shore and beyond. In fact, the first wave has already landed. A quick look at their blog will give you an idea of the objectives they’ve already taken. Taste their beer and you will see that victory is in their grasp.
Ok, that’s a little dramatic for a low key Jersey Shore guy like Michael Kane. He’s a mild mannered finance guy whose home brew hobby went haywire. The laid back surfer vibe that is their marketing angle belies the hard work attitude that made this brewery a reality (their blog chronicles the saga). Don’t expect them to just ride the successful wave of their first three brews either. This is a brewery that is going to find the best ingredients that New Jersey has to offer and produce quality beer for the local market. When I paid a visit, they were experimenting with local apples (attention Laird’s! Can you spare an Apple Jack barrel?) and the head brewer, Clay, told my they use yeast strains produced here in the Garden State. Even the names for each beer reflect their Jersey shore groove.
Now to the beers. Head High IPA, which is a surfer term to describe wave height, is actually a West Coast style IPA. Is there an East Coast style? I don’t think so. In any event, it was my favorite. A healthy dose of Citra hops gives Head High that grapefruit smack that you also get from Sierra Nevada Torpedo. An extremely close second is the Single Fin Belgian Style Blonde. It is born of a Trappist yeast strain now grown, as I mentioned, right here in New Jersey. You could actually call Single Fin a Belgian Single that is flirting with a Belgian Pale Ale. It has traditional Belgian fruit and sweetness up front but finishes bone dry and hoppy. The final offering is Afterglow Rye Pale Ale. It’s proof that Kane isn’t just slinging hops around without thinking. The orange color is a little lighter than you’d expect from a rye because they backed off on the rye but augmented the spiciness with Hallertau hops.
At Kane, they’re smart about their ingredients and about everything else. They picked a space big enough to allow them to self-distribute. There’s state-of-the-art equipment designed to be energy efficient. They’ve left plenty of room to expand production. Even the marketing materials are well thought out and produced. In another smart move, they plan on bolstering their draft only sales with some 750ml Cork-and-Cage offerings of more eclectic brews. I can’t wait.
If you want to find out more about Kane Brewing, I’d suggest a trip to their Ocean Township location between 12 and 5pm on Saturdays for their weekly tasting event. You can fill up a growler, get a tour or buy some glassware. You’ll probably see Michael behind the bar, so bring your questions too. Trust me, you’re going to want to learn more about Kane Brewing.
Peter Culos is the editor of “Beer Bites,” a new monthly feature about breweries, bars and good beer in the garden state. A graphic designer by day, and a life long New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer.
Polenta! I think of it as the neglected side dish. Sure, potatoes and pasta and rice are all wonderful in their ways, but they get all the love and attention, side dish-wise, and that poor old box of cornmeal sits neglected on the shelf day after day…so here I am to speak up for polenta in all its easy, creamy, dreamy wonderfulness. Basic polenta is a snap to make, and this time of year you can take it to a whole new level with a couple of ears of the gorgeous Jersey corn that is everywhere, along with a handful of fresh herbs. Here’s the basic drill: grab that lonely box of cornmeal (you can use any old kind, just make sure it’s the fine-ground kind. Otherwise you will be making grits, which are also wonderful, but we’re after polenta here!). Boil up some water mixed with milk, and whisk, whisk, whisk in the cornmeal. You’ll want to stir it for about five minutes until it is smooth and creamy. Now comes the part that takes it from good to great: toss in about one cup of fresh corn kernels, some butter and a handful of grated Parmesan cheese. A little salt and pepper to taste, and finally, about a tablespoon of fresh thyme.
Now THAT’S a side dish…move on over, mashed potatoes. The polenta is in town!
Polenta with Corn and Thyme
1 cup whole milk
1 1/2 cup water
1/2 cup fine cornmeal
1 cup fresh corn kernels
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Coarse salt and fresh ground pepper to taste
1 tablespoon fresh thyme, chopped
1. Bring milk and water to a boil in medium pot. Pour cornmeal into pot in a slow steady stream, whisking briskly. Whisk until mixture is smooth and creamy, about 5 minutes.
2. Add in corn, butter and cheese and stir for one more minute. Season to taste. Stir in thyme and serve immediately.
Serves 4
Kate Morgan Jackson is an editor, photographer, and writer. Her cooking and photography blog, Framed Cooks, is a collection of recipes and pictures designed for the busy cook, and her posts have been featured on a variety of sites including Glamour, Saveur, The Pioneer Woman, Steamy Kitchen, The Kitchn and Design Crush. She is a natural light photographer who specializes in portraits of children, animals and of course food of all kinds. Kate is a long-time resident of New Jersey, currently residing with her husband, daughter and rescued redbone coonhound in Upper Saddle River.
It is perhaps the most daunting feat in the wine world. How is it done? What exactly does the taster look for? Taking place on Sunday, September 11th at 2:30pm during the Third Annual Summit Wine & Food Festival will be a stirring wine seminar, The Art of Blind Tasting.
The seminar will be hosted by Master Sommelier Fred Dexheimer who will demystify what on the surface seems like an impossible task as he illustrates how blind tastings are done in an entertaining and engaging manner. This is a unique opportunity to learn to taste wines blind from one of the very best sommeliers in the world. Tickets for this individual event are just $30.
Master Sommelier Fred Dexheimer is an award winning sommelier and mixologist. He has spent the last ten years of his career in New York City where he has worked with such esteemed restaurant establishments as BLT Restaurant Group, Restaurant Daniel, Gramercy Tavern and the Jean Georges Group. In 2004, he joined highly esteemed chef Laurent Tourondel to become the opening sommelier and beverage director for BLT Steak.
Taking place from September 9th through September 11th in Summit, New Jersey, the Third Annual Summit Wine & Food Festival will feature a plethora of tastings, seminars and demonstrations and is sure to be a memorable and worthwhile experience for all those who attend.
Tickets are currently on sale now at www.summitwineandfood.com so get them now and don’t miss out on this unique chance to heighten your senses and develop your wine tasting skills!
When this month’s assignment was handed down from our illustrious leader to write about our favorite Seafood place in New Jersey, I didn’t have to think twice. Take one step into Fischer’s Pelican Restaurant, located in Sewell, NJ and you will be a convert too. Owned and operated by Bill and Eileen Fischer, the Pelican Restaurant is known for its simple and delicious seafood.
As soon as you enter the Pelican Restaurant, you immediately feel relaxed. Though the restaurant is small, it is comfortable and quaint. Whether you sit by the window for some light or towards the back for some privacy, you will have the best seat in the house.
Each table is given two kinds of fresh, hot bread. One is a crusty Italian bread, while the other is softer with tomatoes and cheese sprinkled on top. During my dining experience we began our meal with calamari, which is prepared with sliced long hot peppers and red onion. The squid, peppers, and onion are all lightly battered and fried, then drizzled with a chipotle aioli and marinara sauce on the side. The presentation was picture perfect and we couldn’t wait to dig in. It is safe to say that it is the best calamari I have ever had. Perfectly crispy, hot and flavorful, without being the least bit chewy. The onions and peppers added a delicious extra flavor and the aioli gave it a little kick. It is also the perfect starter for two, possibly 3 people to share and is satisfying without being too filling.
If you order an entrée at lunch it is served with a salad that is lightly tossed with a vinaigrette. The vegetables are crisp and perfectly coated with the dressing. I really enjoyed this salad! At dinner, entrées come with the salad, a vegetable and potato du jour.
We ordered two entrees that we shared. Zucchini crab cake: jumbo lump crabmeat between crispy, julienne zucchini and panko breadcrumb layers, served with spinach and potato du jour. The crab cake was filled with so much crab meat! Unlike other crab cake, it was not fried or greasy, but deliciously light and crispy.
Pan-seared day boat scallops... served with mushroom risotto and finished with white truffle essence. The scallops were the perfect consistency – firm and juicy. While the risotto was creamy with a hint of wine.
Aside from seafood, menu choices include pasta, meats, soups, and salads. During lunch sandwiches are also offered and a children’s menu is offered all day. If you don’t have time to eat the restaurant, all menu items are available to go.
There are several menu specials offers at the Pelican Restaurant. From Tuesday to Thursday diners can have a 3 course meal for only $22, starting at 4 pm. During lunch, $9 express lunches are offered, which includes sandwiches, salads and pastas. Other deals include coupons for free dessert, a free appetizer and a coupon for $5 off the total bill. To see any of the deals, find Fischer’s Pelican Restaurant on Facebook or visit the restaurant site http://www.fischerspelican.com/.
If you’re a Gloucester County resident and haven’t visited the Pelican Restaurant, I highly recommend trying my favorite local seafood restaurant. And if you aren’t a local, well then I would suggest you take the drive here – it is worth a drive for a delectable meal! Stay tuned next week, for more Fish picks from our Editors.
Allie Coremin, regional editor for Gloucester County, is a fashionable food enthusiast trying her best to eat healthy while enjoying all that there is to taste. On most days you will find her cooking something delicious in the kitchen, wearing a fashion savy apron of course. Join Allie as she cooks, dines and experiences all things food related Gloucester County has to offer – and shares it with you. Feel free to check out Allie’s personal blog and follow her on Twitter: @allieat.
No offense to the summer squash lovers out there, but quite frankly, I find zucchini a bit boring. Not that boring is necessarily a bad thing. Boring is what makes Zucchini so versatile. From soups to desserts, the common garden variety zucchini has the ability to morph into practically anything we want.
So, with a bushel-full of boring that needed some pizzazz, (I’m only kidding about the bushel. I’m an alliteration addict, so work with me) I set out to find a standout recipe. Now, I admit, Stuffed Zucchini is not all that original but I had never made it before and filling boring with lots of tasty ingredients really appealed to me. When I finally found the recipe that follows, I thought I might have a winner and sure enough, I did. The only modification I made is in the number of squash. The original recipe called for 6 summer squash and I found 3 was the perfect number. Maybe their squash were really tiny. Mine were fairly small, you can see in the image above.
Ingredients
3 medium summer squash
1 Tbs. unsalted butter
1 Tbs. olive oil
1 C. finely diced onion
2 tsp. minced garlic
2 lg. squash blossoms (optional)
1 C. whole-milk ricotta cheese
1/3 C. grated parmesan cheese
3 Tbs. dry bread crumbs
1 lg. egg, beaten
2 Tbs. minced marjoram or basil
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Preheat the oven to 375 F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot. Click Here for the Original Recipes: Stuffed Summer Squash.
I’d love to hear about your favorite way to serve Zucchini whether in chili or cheesecake (ew) leave us a comment with your suggestions.
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 ofParents With Nannies, Inc. which operates a network of nanny employment websites established in 1999. 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 blogwww.DeborahLSmith.com
