Page 200 ⋆ Jersey Bites

Jersey Licks: Our Editors Pick Their Favorite Ice Cream Shops in New Jersey

Ice Cream

Deborah Smith, Executive Editor

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June 27, 2011

Alison: For nearly 80 years, Springer’s in Stone Harbor has been churning out homemade ice cream daily right on the premises. Their ice cream is creamy, but not overly sweet. I picked my favorite, Mint Chip, and enjoyed a smooth mint flavor blended with crunchy chips in every bite. In the middle of the summer, expect lines that wrap around the block, but it’s worth the wait for a cone of one of Springer’s 50 plus flavors. Springer’s Homemade Ice Cream Stone Harbor. 609.368.4631

Sheila: Hoffman’s Ice Cream is a Jersey shore institution. With locations in Spring Lake Heights, Little Silver, and Point Pleasant Beach, Hoffman’s offers over 30 varieties of homemade ice cream. From Vienna mocha chunk to strawberry bon bon, Hoffman’s serves up some of the shore’s finest sundaes, shakes, and ice cream sodas. But be prepared to wait in line. The summer crowds flock to Hoffman’s to end the day with a sweet indulgence. But don’t fret, the service is fast and efficient, making the line move quickly.

Vikki: Bent Spoon, Princeton: This is the ice cream shop to head to when you are looking for something unique and hand made. When I was there, there were two flavors with beer in them and bacon ice cream has been known to appear from time to time. My favorite flavor is the lemon-mint sorbet, which is tart and refreshing. The strawberry marscapone was creamy and rich and had true strawberry flavor and the lavender marscapone is equally delicious, with its lovely herbal flavor that is somehow relaxing as well as delicious!

Halo Farms, Princeton: Halo Farms is another favorite ice cream shop in Princeton. They are very reasonably priced and have lots of yummy flavors, my favorites being Heath Bar coffee and strawberry chocolate chip. The coffee is also excellent and a great buy because in the mornings they give a free pastry with coffee!

Thomas Sweet, Princeton, New Brunswick & Montgomery: Thomas Sweet is the sweet, creamy delicious stuff of legends. Established 30 years ago, they are still making most of their own ice cream with a single machine in the back of the Princeton store. The other shops are supplied by Arctic Ice Cream in Ewing, which makes ice cream to Thomas Sweet specifications. My favorite flavors are chocolate-covered strawberry, peach and cookies and cream. They are known for their blend-ins, which is a concoction of ice cream and a topping blended together almost like a milkshake.

I Scream, You Scream: Bordentown: This old-fashioned ice cream parlor in a former bank. The ice cream is yummy (try the coffee chocolate flavor), but the Italian ices are amazing-best I’ve ever had! They are well-flavored and what has got me hooked is the fluffy, smooth texture, not gritty or icy at all. Much better than the chain store type of ices.

John and Lisa: If you’ve spent any time in Toms River, you have most likely heard of (as well as eaten at) Rich’s Ice Cream. Starting out as a Carvel stand way back in the 1950′s, Rich’s is now well-known for its own homemade soft serve ice cream as well as other treats such as their Richie Bar (an ice cream sandwich, covered in chocolate, and served on a stick). Winter is very much in the rear-view mirror when Rich’s opens its little ice cream stand that’s mixed in with all the fast food chains and car dealerships along Route 37 as you zoom through Toms River on your way towards the Seaside Heights bridge. One thing that Rich’s is well-known for is its flurries. If you’re familiar with Thomas Sweet’s in New Brunswick, a flurry is a very familiar concept. Just take some creamy ice cream, any “mix-ins” you can think of (Take 5 bars, cone pieces, and chocolate “crunchies” come to mind) and a blender, and put the spurs to it. Et viola! Heaven in a cup.

Terry: On the border of Totowa and Paterson, Gelotti offers a wide variety of homemade ice cream, including some of the best pistachio and cherry vanilla around. But the real draw for me is the luscious gelato, almost as good as in Italy. On a recent occasion, I licked my way through the dark, creamy, crunchy Espresso Chip gelato, while my husband enjoyed a double cone, piled high withFrozen Hot Chocolate and Rum Raisin ice creams. Gelotti’s Rum Raisin is made with premium vanilla infused with fat, rum-flavored raisins. The Frozen Hot Chocolate is new to their menu and it’s very popular. Vanilla ice cream swirled with hot chocolate mix – it’s like one of the best parts of winter suddenly showing up in summer! Gelotti has two locations – Totowa and Caldwell. The Totowa location is on the site of the old Boonstra Dairy. In the 50s and 60s, Boonstra sold homemade ice cream and real buttermilk, so thick you could get one of those “Got Milk?” mustaches! Gelotti, 2 Union Avenue, Totowa or 194 Bloomfield Avenue, Caldwell. www.gelottiicecream.com

The Towne Scoop,Verona: Decked out in Verona’s colors of maroon and white, The Towne Scoop is all about hometown pride. Its super-close proximity to Verona Park makes it the perfect last stop before a stroll around the lake (although you might just finish your ice cream before you make it to the park!). Park Place, just around the corner from Lakeside Deli 973-85-SCOOP. Check them out at thetownescoop.com. Or click here to like them on Facebook!

Ice Cream Charlie’s, Rutherford: When you’re an independent ice cream shop right down the block from a Dairy Queen, you have to rock in order to stick around. And Ice Cream Charlie’s does indeed rock. All due respect to the mighty DQ Blizzard, Ice Cream Charlie’s will forever be my go-to ice cream place when I’m in Rutherford. They have indoor seating and offer a great range of flavors as well as cakes, shakes, and sorbet. 200 Park Ave. 201-939-8133 Cash only

Amanda Marie: Dairy Swirl, Vernon: When it comes to the best ice cream in Sussex county, the answer would have to Dairy Swirl. The pleasure in a visit to Dairy Swirl is not just in the ice cream, but also in the charm. When stopping by, you will probably be greeted by Roman, the owner of Dairy Swirl and you will feel like you are part of the family in no time. Upon going inside, the interior reflects the feel of retro soda and ice cream shop, with a menu to match complete with egg creams, floats, and milkshakes. And with 32 flavors of ice cream, all made on the premise, along with 12 flavors of Italian ice, you are sure to find plenty of sweets to satisfy any person’s palate. All the classic flavors, such as mint chocolate chip and cookies n’ cream, are there, but they also boast some one-of-a-kind flavors, like Brownie Batter and Coconut Chocolate Almond. They also feature frozen yogurt, traditional soft serve, as well as sugar-free and fat-free alternatives. You can’t help but notice the cases filled with creative frozen novelty treats, ice cream cakes and pies, as well. My personal favorites are the Monsters Cupcakes, made of cake, ice cream and icing; it’s like an ice cream cupcake! And of course, when visiting an ice cream shop, you want to be enjoying some really good ice cream. Dairy Swirl does not disappoint! Quality ingredients come together to make a pure, creamy ice cream that everyone will be sure to love! Dairy Swirl

Anne and Wayne: Four Brothers, Englishtown: A short ten minute drive into the village of Englishtown would allow me to indulge a carb craving that’s been a distraction to me all morning. I knew there was an incredibly decadent homemade ice cream with name on it, at Four Brothers Ice Cream, 3 Tennent Avenue/County Road 522!

This place has been a local dig for as long as I can remember, changing hands in former years from Jack Frost Ice Cream to Four Brothers, aptly named since the owners Pete Becker and his lovely wife, have four sons. When the business was purchased, Jack Frost requested that a few of their most requested ‘recipes’ be protected from extinction. One of their special blends is the ever popular Chocolate Nut Surprise. Any menu item with the word S-U-R-P-R-I-S-E in it totally gets my attention, and my order! In a time when just about everything is predictable…what’s not to love about a surprise?

After a few minutes, Emily Morgan returned to the window with my order, and explained why the Chocolate Nut Surprise was so unique…each and every day there is a surprise ingredient blended into the super dense and creamy chocolate base, already laced with copious amount of dark chocolate chunks, walnut halves, pecans and peanuts. (OK, so this is definitely not Low Cal!) Lucky for me, today’s surprise was one of my favorite chocolate compliments, streaks of gooey marshmallow.

Melissa: Tommy Two-Scoops, Jersey City: Nestled in the quiet Paulus Hook neighborhood of Jersey City lies the newly opened Tommy Two-Scoops, a gelato (and more!) shop featuring home-made gelato made right on the premises. While not technically ice cream, Tommy’s gelato is made from milk, not cream, and yields healthier results. With classic flavors like vanilla, chocolate, cookie dough and coffee, also comes fruity selections like pomegranate, forest berry and blood orange, and unique combinations like fire chocolate, parmesan olive oil, and bacon. Tommy’s always provides at least one questionable flavor, and on a recent visit, that one was Fire & Ice. Almost every patron walking through the door asked what exactly made up this flavor, and all were intrigued by the answer: a combination of mint and hot sauce (try it– it’s surprisingly delicious!). Pair your gelato by itself, in a cone, by the pint, or in a decadent shake, cookie sandwich, or brownie sundae. Tommy’s also has a full menu of appetizers, wraps and paninis, and has an outdoor summer Sunday b-b-q schedule lined up. Check them out at: www.tommy2scoops.com

Satis Gelateria, Jersey City: Another gelateria lines the streets of Paulus Hook in Jersey City, this one part of Satis Bistro, a BYO European-style cafe on Washington Street. Their gelateria is housed next door and also serves as a pastry and dessert shoppe with items like pineapple upside-down cheesecake and strawberry rhubarb crumble lining the menu. Some gelato flavor highlights include peanut putter & jelly, cannoli, German chocolate cake, Almond Joy, and Belgian dark chocolate, along with tried and true classics like vanilla (one of the best we’ve had!), chocolate and hazelnut. Take your gelato to-go or enjoy in their charming cafe-style seated area, along with a cappuccino or espresso. www.satisbistro.com

Beth: Summer conjures up memories of suntans, fireflys, and trips in the family wagon or SUV for a frozen treat after dinner. Lots of towns have a “go to” place for frozen treats. In Maple Shade, New Jersey, that place is the Maple Shade Custard Stand (a/k/a the “Drive In.”). On warm summer nights, the crowds fill the parking lot and line up for their delectable dessert of choice. The custard stand keeps it simple:vanilla, chocolate or a twist. You can get a sundae or a cone. If you are feeling adventurous, you can get your cone dipped in chocolate. Simple and non-fussy, but it has worked for several generations of Burlington County residents. The prices are reasonable and the servings are generous. What more could a Jersey Girl (or guy) ask for?

Deanna: South Street Creamery, Morristown: Can I tell you how much I love the South Street Creamery without sounding like a total sap? No, I guess not. Well, short of penning a sonnet (Shall I patronize thee on a summer’s day?), I will enumerate the delights of this wonderful family-run eatery as best I can. A bright, spacious, friendly café that offers a delicious lunch menu, espresso drinks, gourmet coffee, baked goods, and fresh fudge as well as frozen treats, the Creamery is a true hot spot in town that draws families, theater-goers, and singletons alike. The homemade ice cream offerings are extensive – at least 20 flavors on any given day, ranging from standard faves like mocha almond fudge and chunky chocolate chip to sugar-free options and in-house creations like Cinnamon Bun, Lucky Charms, and Jockey Hollow (vanilla malt base with peanut butter swirl and chocolate-covered pretzels). A rainbow of candies, nuts, and sauces can be mixed in on their marble slab, or you can opt for straight sprinkles or a chocolate dip. Milkshakes, soft-serve, and frozen yogurt are also available, and their hand-crafted gelato is the real deal (the owners went to Italy to learn how to make it). Sample the violet, made by steeping flower petals into the gelato base, for a unique taste treat. The ice cream is flavorful and rich, without being too heavy, and kid-size scoops, always a welcome offering for parents, are available.Sometime too hot the eye of heaven shines, and on those days, the Creamery is the place to be!

Foodie Things to do in NJ This Weekend and Beyond

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June 24, 2011

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Twin Light Taphouse Summer Kickoff Party in Highlands: June 25, $10 gets you in the door and 1 free beer, straight from a freshly tapped firkin. The Blue Point Brewery Dry Hopped Hopitcal Illusion firkin is not all it you’ll be sipping. With that cover charge, you’ll get to experience a variety of delicious food for a special New Jersey Craft Beer party price and even more, beer specials all day long. There are more than 20 bottles and cans to select from also and a full wine and liquor list as well. For more information and to RSVP, click here.

Liberty Hot Dog Festival – June 25-26 Olde Lafayette Village is the place to be this weekend with music, food and craft vendors, and hog dog tastings a ‘plenty. There will be a hula hoop contest for kids and a hot dog eating contest for those with bellies of steel. There are prizes to be won for the top three contenders.

For more information, please call: 973-875-2068

Summer Walk-Around Wine Tasting – Sunday, June 26 Reserve your seats early for this annual treat. The Pluckemin Inn in Bedminster is opening its doors for a seasonal wine tasting event replete with hors d’oeuvres and 30-40 wines to sample.

For more information, please call: 908-658-9292

Looking ahead:

ElijahsPromise Chef’s Night – Monday, June 27 Enjoy a sumptuous dinner that benefits a great cause! Chef’s Night will take place at the Palace at Somerset Park from 6-9PM. This dinner will benefit the Elijah’s Promise Culinary School, and institution which provides an intensive training program for those interested in the food service industry.

For more information, please call: 732-545-9002 ext. 126.

DiPaolos Francis Ford Coppola Wine Dinner – Tuesday, June 28

DiPaolo’s Italian Ristorante in Penns Grove will be hosting a dinner and wine tasting in honor of Francis Ford Coppola’s California winery. There will be a guest speaker, 6 course dinner, and prize giveaways.

For reservations, please call: 856-299-4645.

Salt Creek Grille Princeton’s 3rd Annual Wine & Dine Festival. Thursday, June 30, 5-9 PM:Take happy hour to the next level, with food and drinks for a great cause! Sample Salt Creek’s finest food, unlimited wine & beer samplings, and the musical stylings of Billy Hill and Latin jazz band 3-D. Free giveaways, silent auction sponsored by Wegmans, and more, plus 94.5 PST will be broadcasting live! A portion of all proceeds to benefit Big Brothers Big Sisters of Mercer County. $60 per person in advance, $75 at the door. Call 609-419-4200 or visitwww.saltcreekgrille.com. More information: http://www.saltcreekgrille.com/event_pop/princ2.htm.

The Popsicle was invented by an 11 year who kept it secret for 18 years.

Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.

Bivio in Little Falls

Terry Krongold

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June 23, 2011

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Bivio. Translation: fork in the road. A fitting name for the newest pizza spot in the area. Not only because it sits literally at a fork in the road, but for the play on words. However, I’ve been there twice since they opened a week ago and have never once used a fork! This is pizza that begs you to pick it up – you want to feel the silky dough that wrought this glorious crust. You want to lick your fingers of whatever crumb or topping may have fallen off.

I’ve written about pizza before (in New Jersey, pizza is almost the State food) but this is different. This is pizza straight from the coast of Naples. This is the stuff “pizzanistas” dream about.

Bivio is the dream of Jackie & Tomasso Colao – a small, cozy spot where Tomasso works the dough into little discs of heaven, and Jackie welcomes customers like you are a guest in their home.

The wood-burning oven, made in Italy, is modeled after the ovens used in the bakeries of Pompeii. When we were in Pompeii, the ruins of the bakery were the most fascinating to me. According to Tomasso, the oven is almost up to the right temperature for him to start baking bread. And what a fine day that will be for those of us longing for real, artisanal bread close by.

The menu is small – a few salads, 5-6 pizzas, and 2-3 desserts. The arugula salad we sampled the first night was delicious, sprinkled with lemon juice and shaved Parmesan, the leaves not at all peppery. The simple dressing of EVOO was lovely but just a tad too light-handed for me.

Ever since our first trip to Italy about five years ago, we have been hooked on porcini mushrooms. So when we saw the Porcini pizza on the Bivio menu, we were thrilled. Tomasso rinses the mushrooms before soaking them to bring them back to life. Then he adds San Marzano tomatoes, fior de latte mozzarella, fresh basil, EVOO, and sea salt. The result is divine.

The true test of any pizza maker worth his salt, is the ability to make a fine Margherita pizza because this is as simple as they come — tomatoes, olive oil, fresh basil, mozzarella, and sea salt. And here Bivio does not disappoint. But the real star of the show is the crust. Not since Italy have I had crust like this. Working the pizza oven by himself, Tomasso knows just how long to bake it (about 90 seconds to be exact) to get a perfect pie. Some say the secret is in the flour (00 flour from Italy), but true aficionados know it’s the combination of quality ingredients with a master’s skill. Tomasso told us that this is just the way he grew up.

Going back the second time, we tried the special pizza that evening, which was crumbled sausage with sweet sauteed onions, cherry tomatoes, and mozzarella. Again we were bowled over! The simplest ingredients combined to make one of the best pizzas I’ve ever had.

We saved a little room that night to sample dessert – homemade Tiramisu, homemade cannoli, or fresh berries with house made cream. Such choices! We went with the cannoli and were so happy. The ricotta cream was not cloying, as sometimes is the case. Instead it was light, with just a hint of sweetness, and piped into a crisp shell. It was paired with a delicious, huge strawberry.

I was a little hesitant to tell anybody about Bivio for fear I wouldn’t be able to ever get a table again, but eventually word would leak out anyway. And as they say, when you come to a fork in the road, take it…

Bivio
7A Paterson Avenue
Little Falls, NJ
973-256-0050
www.biviopizza.com
Open Tuesday-Thursday: 5-10pm; Friday, Saturday: 5-11pm
BYOB

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].

BatchMakers: A Small-Town Ice Cream Shop with Big Flavor

Essex

Rachel Bozek

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June 21, 2011

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Red Velvet Cupcake Ice Cream Cedar Grove has pizza. Cedar Grove has Chinese takeout. Cedar Grove has bagels. But the one thing Cedar Grove hasn’t had in a while is its own ice cream place. Enter BatchMakers, an unassuming treasure trove of homemade deliciousness.

I stopped in recently for a chat with co-owner Joe Gasparino, who opened the shop in mid-April with his wife, Kristie (both Cedar Grove natives). They decided to go for it last fall, at which point Joe enrolled in a program at Ice Cream University (based in West Orange), where he learned some tricks of the trade under ice cream industry guru and author Malcolm Stogo.

The shop’s blue and white décor has the fresh, airy feel you might find at a beachside location. Gasparino spends a good portion of our chat mentioning, with gratitude, all the ways their friends helped get the place up and running within about two months from the day they got the keys. It was even a personal friend who designed the welcoming BatchMakers logo. (Fun BatchMakers trivia: Gasparino happily confesses to “stealing” the color scheme from a friend’s bathroom.)

BatchMakers interior

The most popular flavor is Red Velvet Cupcake, and after having my own taste, I can see why. The oh-so-real chunks of red velvet cake (baked in-house) give the ice cream its bubblicious-pink hue and the icing on the cake is truly, well, the icing on the cake. Joe makes all of the ice cream himself, and the 16% butterfat content gives it a rich, smooth texture.

My first visit to BatchMakers was on a sunny afternoon, and while I was there I witnessed several groups of kids come in for an after-school snack, a family stop in for a few pints on their way out of town for the weekend (yes, they had a cooler in the car, and no, they weren’t going too far), and a woman looking to order a custom ice cream cake. At the time, the shop was participating in a one-night-a-week fundraiser to support Cedar Grove’s Memorial Middle School, and according to Joe, they’re always open to new ideas to help support the community. In the times I’ve passed by Batchmakers since that first visit, I’ve been happy to see a steady stream of guests enjoying their ice cream out on the newly-built patio.

Gasparino keeps two low-fat ice cream flavors available at all times, as well as frozen yogurt. And while all the basics are always on hand, the menu is also sprinkled with a number of off-the-beaten-path flavors. He reveals, “The Double Coffee Caramel Chip, that was a mistake. I wanted to make a half batch of coffee, but I measured out the coffee for a whole batch. I didn’t want to waste it, so I said, ok, and people loved it. It was actually called Coffee Mistake when I first put it out.” That might be the next one I try. Or perhaps it’ll be Peanut Butter Explosion. I guess I’ll just have to keep going back!

BatchMakers
481 Pompton Ave.
Cedar Grove
973-433-0274

Check them out at batchmakersicecream.com
or on Facebook by clicking here.

Keep your eyes peeled for a roundup of ice cream destinations all over the state, coming soon on Jersey Bites!

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

Maloney’s Beer Festival

Beer Bites

Peter Culos

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June 20, 2011

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Beer Festivals don’t have to be rocket science. Just ask the folks at Maloney’s Pub in Matawan. Live music from 2pm to 9pm. Check. Great beer. Check. Get the word out. Check. That’s it! No tickets, waiting in line or any of the other hassles that go along with a large scale beer festival. The question for me was, would it work?

So, on Sunday June 12^th at about 2:30pm, I headed up to Matawan to find out. As I crawled along Main Street, trolling for a parking spot, I already had my answer. Trust me, it’s usually not that hard to park on Main Street. The big doors that make up almost the entire front of Maloney’s were open revealing a lively crowd within and letting some of the live music spill out. This looked like fun.

And it was! The hook was that every one of their 75 beers on tap were available at $4 for a 10 oz. glass. It was a simple and brilliant idea! Think about it. There’s no pressure or incentive to “drink my money’s worth” or stay to the bitter end. It makes for automatic crowd control because people feel free to leave when their money or time runs out or when they’ve had their fill. While I was there, it was crowded but not packed. Enough people to create a buzz, but not a jostling mess.

It was obvious they were there for the beer too. I love to see that. I spied but one brown Miller Lite bottle standing admid a sea of 10 ounce pours. In those glasses were Six Point Bengali Tigers, Hopsicutioners, and St. Bernaduses (or Bernadi?), plus about 72 others. What a great atmosphere for trying new beers!

According to the staff, it was an opportunity to see new faces too. Only about 10% of the attendees were regulars and the rest were folks trying the place out for the first time. Of course, that was an unscientific poll, but it’s staggering if only half true. There were also tee shirt giveaways and some free buffet munchies to round out the event, but clearly the focus was on the beer in it’s many styles and forms.

Maloney’s Beer Fest was a success from both sides of the bar. It was billed as an annual event, so keep an eye out for it next year, but don’t wait that long to pay a visit. Whatever your palate is, you’ll find something on one of those 75 (and growing) taps that hits the mark. They also host many Beer Pairing Dinners. Coming up on June 24th is their second annual Dogfish Dinner.

Maloney’s Pub
119 Main Street
Matawan, NJ 07747
Phone (732) 583-4040

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.

Atlantic Bar & Grill in South Seaside Park

Deborah Smith, Executive Editor

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June 15, 2011

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It is very hard to anticipate the fine food and picturesque views that the Atlantic Bar and Grill provides as you are pulling into the parking lot of the Island Beach Motor Lodge, but do not be dismayed. At the end of that long row of numbered doors and parked cars, awaits a wonderful culinary adventure led by the very talented Chef Michael d’Ennery (formally of Trinity Restaurant in Keyport.) I stumbled onto Chef d’Ennery’s work a few years ago when I had heard rumors of an innovative new chef fresh out of New Orleans who was dishing up some really exciting plates emphasizing New Jersey local fare. I quickly fell in love with not only the fruits of his labor, but with the hardworking Chef himself. Chef d’Ennery is one of those eat-sleep-and-breath-it food kind of guys, as you quickly learn within minutes of chatting with him. Just check out his Facebook status. When he’s not cooking it, he’s talking about it. Being a Chef is a vocation not a job by any means for this man. So, when we got a tip that one of our favorite chefs had moved to the Atlantic Bar & Grill, we followed.

Once we found our way into the restaurant, (Its a crazy walk to the entrance. You enter in what appears to be the back door. Just follow the signs.) we positioned ourselves at the bar. The bar is by far the best place to get the inside scoop from other patrons and the bartender on what is really happening. It also provides a beautiful view of the ocean which is not available from the lower dining area. The lower level is encased with windows on all sides which look out onto the sand dunes, very cool atmosphere as well. Outside dining on the deck is also available.

Owner, Joe Leone, (no relation to Point Pleasant Beach’s Joe Leone Italian Specialty Store) opened the Atlantic Bar and Grill 12 years ago. As the owner of the Motor Lodge, he thought it would be nice for the residents of the motel to have a place for breakfast, lunch and dinner. After a few years in the restaurant business, he decided to put it in the capable hands of a seasoned professional, Ed Gaffney. In his position as manager for ten years now, Ed has changed the restaurant to a dinner spot that diners travel great distances to enjoy. “I just got lucky.” Joe confessed, “I had a great Manager and now, I’m going on my second excellent chef. I just let them do their thing.” No sweeter words could be spoken to Michael d’Ennery.

Thankfully, Joe is letting Chef d’Ennery do his thing, like source locally grown organic produce from Silverton Farms in Toms River and other New Jersey Farms. I paid a visit to Silverton Farms to see for myself where Atlantic Bar & Grill is getting their goodies. Driving onto the property is like taking a trip back in time. The only sounds are the distant clucking of chickens and the occasional crunch of gravel under the tires of a patron looking for today’s picks. In one of the baskets in the quaint general store were Garlic Scapes. I noticed them on the menu at Atlantic Bar & Grill and confess that I had no clue what they were, which is another reason I love Chef’s who make it their mission to menu around locally grown produce. It forces the average uneducated consumer (i.e., me) to actually try different things.

On our last visit while seated at the bar, we soon got involved in a conversation with the couple next to us who told us they have been regulars for at least seven years. I asked our new friends what their favorites were. Lorraine leans toward the seafood selections of crab cake and salmon. She says they never fail. Stephen on the other hand admits to indulging in the pork belly (pictured left) from time to time. I believe he said that he feels less guilty by starting the meal off with another of his favorites, the Tuna Tartare. When Stephen mentioned the Pork Belly, I remembered Chef d’Ennery’s penchant for pork. At ABG Pork lovers will never have to worry. Pork in one form or fashion will always be a staple on Chef d’Ennery’s menu. The Honey Cherry Pepper Glazed 14 oz. Pork Rib Chop is a regular as is the Simply Grazin Pork Belly with sweet soy glaze, watermelon, green jalapeno sauce and pork rinds. We sampled the Pork Belly on a recent visit to ABG, and two words sum it up; sweet sin. You know you are being bad and you just don’t give a damn.

After chatting with our neighbors, it was time to eat. Peter and I decided on lighter fare this visit. We started off with some beauties from the Raw menu. The raw clams served with tomato horseradish granita (cocktail sauce frozen and shaved and pictured above) were pretty and delicious. The Shrimp cocktail was served with 3 very different sauces. I loved the mustard sauce using Zatarain’s creole mustard, which is a shout out to Chef’s New Orlean’s roots once again. In the far right of the picture above is a bowl of roasted garlic and oil that also kept me very happy.

For dinner, we took Lorraine’s lead and ordered the Smoked Pepper Roasted Scottish Salmon with “Dirty” Wild Rice with Local Duck & Foie gras, Roasted asparagus, creole tomato butter sauce. (pictured above). Chef d’Ennery is the one who taught me that I “must eat the skin” of the fish that he cooks. He actually caught me picking it off the first time we met. (That was the last time I did that.) So, consequently, I have learned to cook fish the proper way, and to eat it the proper way. The salmon was cooked to perfection as was the skin. The rice was extremely “wild” and required a bit of chewing, but that’s what wild rice is supposed to require and we loved it.

We ended our meal with another light menu option, homemade Watermelon Granita. Another regular on the dessert menu is ice cream brought in from Princeton’s The Bent Spoon. For those of you who flip to the dessert section first, click here for the whole list of “sweets.”

Entree prices range from a $25 burger. Yes, you heard me. But, let me explain. This is no ordinary burger. I almost hesitate to put it in the burger category. 100% organic/pastured Simply Grazin’ Hamburger topped with a thick slab of Hudson Valley foie gras, truffle cheese, onion marmalade, herb garlic aioli, homemade ketchup, brioche, truffle french fries along with the Chef’s side note: will not cook more than medium please. Like I said, not your ordinary burger. Prices range from mid-twenties to high thirties. Actually the best way to check out there prices is to look at their Facebook page for specials and their regular online menu. Their menu changes approximately once per month.

Under the new direction of Chef d’Ennery, the Atlantic Bar & Grill is truly making a name for itself in the farm to table movement. I hope you’ll visit and let the Louisiana boy (only six years in the Garden State) know that we appreciate his dedication to showcasing New Jersey’s finest. And, if you really want to get on his good side, order the pork belly and don’t you dare take the skin off the fish.

Atlantic Bar & Grill
24th & Central Avenue
South Seaside Park (just look for the Island Beach Motor Lodge)

732-854-1588

On Facebook http://www.facebook.com/AtlanticBarandGrill

For more views of Silverton Farms, check out our Photo Album on Facebook.

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

CHOZEN, For The Ice Cream Observant

HeidiR

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June 14, 2011

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Chozen, the irreverently named line of premium kosher ice cream from Brooklyn (marrying the words Chutzpah, Chosen and Frozen), is worth visiting your local Kings, Whole Foods or Fairway for. While summer means freshly scooped on a cone for many, for others it means eating straight from the freezer pint in a comfy chair away from the glaring sun in the privacy of your air conditioned living room. Here’s what I love about this line: the mouth feel is spot on. High fat content means rich creaminess and a great vehicle for pristine ingredients.

The playful flavors, whether you are a member of the tribe or just religious in the sense that you worship great frozen desserts, range from Ronnie’s Rugelach to Apples and Honey, Chocolate Babka, Coconut Macaroon, and Matzoh Crunch to Chocolate Gelt. This richly flavored line scores high in terms of flavor combinations, with Chocolate Gelt and Coconut Macaroon being the most popular in our testing. While the flavors of the Ronnie’s Rugelach were a great balance of tang from the apricot and smoky cinnamon, both from the rugelach, the dough had a somewhat raw taste that was a bit off-putting. Still, this is a product that delivers a fresh, bold array of flavor combinations in a seriously delicious way. I also appreciate the natural ingredients being sourced from local farms. So why wait for a Jewish holiday? Enjoy, bubbeleh.

Heidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands, Heidi is equally comfy in greasy spoons and high-end restaurants. When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating. To reach Heidi, email her at [email protected].

Slurping and Sharing at Hong Kong Fusion in Cherry Hill

Beth

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June 11, 2011

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On a recent Friday night, we met 6 of our friends for a family style meal at Hong Kong Fusion in Cherry Hill. We thought it would be a fun place for a group outing-if you order a little of this and a little of that, you can work your way through different parts of the menu pretty easily. I learned that share-sies are the way to go when I worked near Chinatown in New York City. I was blessed to have a colleague whose family owned a Chinese restaurant. She knew the best places to go and the best things to order, so we always dined family style and let her pick the food.

Hong Kong Fusion has gotten some press in our area for their Shanghai Dumplings, so we decided that we had to share some. Served as an appetizer on a small plate with dipping sauce, these pork or crabmeat filled dumplings are delicious and fun to eat, and the best part is that you get to slurp them! We were instructed to place the dumpling on a curved white spoon after dipping it in sauce and then slurp away. We were a noisy little group, but we loved those plump pillows of goodness! They were sturdy enough to hold their filling without falling apart, yet lacked that heaviness that haunts other dumpling dishes. We also tried the Boneless Ribs Hong Kong Style. These were little strips of boneless pork that had a sweet and smoky bacon flavor-pure porcine heaven!

We decided to share several entrees. I selected the Jumbo Shrimp With Honey Walnuts, which were lightly fried and were served with a marvelous mango mayo. We also tried the Garlic Shrimp, the Sesame Crusted Tuna and the Oven-Crisped Soft Shell Crab (can you sense a seafood theme going on here?). All of these dishes were excellent. I have always been a wimp when it comes to trying soft-shelled crab (yeah, I know that I should be flogged for saying this when I live in the Middle Atlantic region a/k/a soft shell capital of the world). I decided to be brave and try Hong King Fusion’s version. The crabs were pounded flat and were lightly crisped. I need not have been fearful-they were great!

There were also a couple of other dishes that we wanted to try. We decided that we needed to balance out the menu with a few non-seafood dishes, so we ordered the Chicken and Broccoli (which disappeared quickly!) and the Garlic Eggplant. Eggplant also falls into one of my “food phobia” categories (thankfully, my list is small). However, everyone was raving about how good the eggplant was, so I decided to summon up my courage and try it. I was glad that I did. The eggplant was positively ethereal-silky smooth, with much superb garlic flavor.

Hong Kong Fusion also serves desserts, including a dish known as Chocolate Lovin’ Spoonful and a house-made Raspberry Sorbet. Since I had baked up a dessert to share back at our house, we passed on a final dessert course. However, we were served cute little chocolate and vanilla fortune cookies before heading home.

In addition to having great food, Hong Kong Fusion has incredibly warm and gracious service. Our group felt very welcome there. If you don’t have time to dine in, they do take-out, too.
Hong Kong Fusion is located at 1998 Route 70 East in Cherry Hill 856-751-3888
http://hkfrestaurant.com/

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]

G.K.’s Red Dog Tavern Debuts in Morristown

Deanna Quinones

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June 9, 2011

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In a dining destination town like Morristown, it’s not hard to find a good meal (though it is sometimes hard to find parking). There’s excellent sushi, delectable French Thai, exotic Persian and Afghan, sizzling steaks, and plenty of pasta. And now, with the grand opening of G.K.’s Red Dog Tavern, you’ll find an inviting, friendly pub that steps up the atmosphere and the menu offerings above the standard bar & grill model.

G.K.’s, the newest venture by the Keller family that has run the venerable Rod’s Steak & Seafood Grille for 60 years, officially opened its doors on June 2 but kicked off the night before with a special sneak preview event showcasing some of its unique menu items, gleaming new interior (look up to admire the fantastic pressed tin ceiling), and enthusiastic young chef.

Continue

Four Seasons Kebab House, Montclair

Melissa Beveridge

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June 7, 2011

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FSKH LambGyro

While on an adventure to pillage the treasures of William Sonoma, my mother and I found ourselves getting peckish. Perhaps it was the fact that we hadn’t eaten yet that day or perhaps it was the cruelly tantalizing aroma of the on-staff chef preparing samples, but midway through our shopping excursion we high-tailed it to the nearest and tastiest-looking restaurant we could find.

Montclair has no shortage of great places to eat and we had been to a number of fantastic spots on Bloomfield Ave, but Valley Road was new territory to us. We planned to walk up and down the street and take everything into consideration before making our final choice, but when hungry stomach meets kebab house, all bets are off.

It was a beautiful day (the first in a long while) and the Four Seasons Kebab House had thrown open their doors and windows and set up some tables under their awning. The open-air style appealed to us but we chose to sit inside, closer to the food. The wait staff was very friendly and had a good sense of humor as my mother and I debated whether to just go for broke and order everything on the menu. We decided to reign ourselves in and each get a lunch special. Ever the adventurous bunch, we ordered the same meal, albeit slightly tweaked for our unique pallets.

Nearly every lunch special came with a bowl of soup, an appetizer, main course, salad, and dessert. All for about $10. That’s pretty hard to pass up, especially when one loves Middle Eastern food. I ordered the lentil soup, babagannush, lamb gyro, and seasonal salad. My mother opted to skip the soup (it was a warm day after all) and got the hummus as her appetizer and chicken gyro as her entrée.

The lentils in the soup were pureed, something I was not expecting, but the flavor was perfection. There were hints of citrus and a kick of spice that lingered on the pallet and went wonderfully with the warm Barbari bread that decorated the table. The texture grew on me as it gave the soup a creaminess it would not otherwise have had.

The rest of the meal was served on one large plate and quite elegantly assembled for such a casual lunch. The rice was molded into a little mound and spices were used to create a delightful two-toned effect. The babagannush was outstanding; creamy and sweet eggplant perfectly spiced and seasoned with citrus and olive oil. It was the perfect excuse to ask for more bread. After all, vegetables cancel out carbs, right? …right?

The salad was comprised of fresh greens and I believe I tasted some chicory which was a very pleasant surprise. All the vegetables used were at the very peak of freshness and it truly made all the difference. The dressing was a very simple lemon vinaigrette that complemented the sweetness of the red onions and ripe tomatoes perfectly. I won’t lie, I swirled most of my food in that dressing, even the rice. The lamb was a little bit tough but it was deliciously seasoned and the portions were generous. The chicken was tender and juicy (yes, I stole some of my mother’s food, for shame). We were served house-brewed iced tea with our meal, an excellent companion on a warm day.

The dessert was a type of Turkish flan. I must say, I don’t really like flan, or anything overtly gelatinous. But in spite of my squeamishness over the texture, the flavor was spot on. No trace of vanilla extract here, you could tell they used actual beans. I had a hard time distinguishing the other flavors but, if you like flan, you’ll love this.

The lunch menu is very reasonably priced and as far as I could tell from glancing at the full menu, I think it’s a regular feature. We will definitely be going back again.

FSKH ChickenGyro

Four Seasons Kebab House
594 Valley Rd. Montclair, NJ, 07043
(973) 707-7651
Open 7 days a week: 11:30am – 10:30pm
Lunch: 11:30am – 4pm
http://fourseasonskebabhouse.com/

Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.

“Survey” Says: An Interview with Tim Zagat

Rachel Bozek

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June 6, 2011

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NJ Survey A few weeks ago, ZAGAT New Jersey Restaurants 2011-12 went on sale, along with a corresponding guide that covers the Jersey Shore’s restaurant scene. The Survey includes coverage of 1,050 restaurants across the state, reviewed by 6,909 diners. Eateries are rated on a 30-point scale in the categories of Food, Décor, and Service.

Nicholas in Red Bank held onto its title of Most Popular (in both the statewide Survey and the Jersey Shore edition), snagging a hard-to-get 29 out of a possible 30 in the ever-important Food category, as well as an impressive 28 for Service. While people continue to go out to eat despite the sagging economy, this was the first Survey in 15 years that saw a dip in the average meal cost ($38.48 this year vs. $39.24 last year).

I love the accessibility and easy-to-comprehend format of the guide, but I have to say I find reading reviewers’ comments to be the most fun: The cocktails at The Palm in Atlantic City’s Tropicana are described as “hefty,” and the dishes at Thai Kitchen (in Bridgewater, Chester, and Hillsborough) are, apparently, “not afraid to be spicy.”

Tim Zagat, the Survey’s co-founder, co-chair, and CEO, started the now-international series with his wife, Nina, more than 30 years ago. He took a few minutes to chat with Jersey Bites, following the release of the 2011-12 guides for the Garden State. (And for anyone who hasn’t Googled it yet, Zagat rhymes with “the cat.”)

JERSEY BITES: What has surprised you about the growth of the Survey over the years?
TIM ZAGAT: When we started the Survey in 1979, we believed that the shared opinions and experiences of thousands of avid diners were more reliable than the opinion of one critic. We never had any idea of turning it into a business. Thankfully, enough people agreed with our premise that the Survey grew into what it is today.

How much has your online presence affected the number of people who ultimately participate in the Survey?
Starting in 2003, we began to survey exclusively online. This made it possible for more people to participate on a regular basis and in any language. For example, we currently have surveys in Japanese that cover six cities. This change in voting also saved us enormous amounts of money in tabulating the results. In the last two years, we have even increased voting via mobile phone and roughly 20% of our voting is done on our mobile application today.

How do you choose a restaurant when you’re going out to eat?
Our guides are designed with the understanding that the reader is looking for different restaurants almost every day. For example, if you’re taking your boss or an important client out to dinner, you may start by thinking of what they’d like to eat—perhaps steak, or something else sophisticated—but generally with high scores across the board. Going out to eat with family or friends may mean looking for a more affordable price point and decor so that it is more comfortable and casual; choosing a place to go before or after a movie usually calls for something near the theater that’s easy and quick (pizza or burgers); when you’re looking for romance, the decor and service are more important, with the key determinant being if your significant other will like it. Taking children out to dinner means making sure it is a place where they can be noisy and spill their soda without anyone noticing. What we believe the guide should do is help people make smart dining decisions for any occasion.

The Survey is available in so many formats now, from the traditional hard copy, to the website, to mobile apps. Which form of the Survey do you like to refer to for your own personal use?
We’ve adopted a platform-agnostic approach to how we make our content available, so however consumers want to access Zagat, they are able to. Personally, I always have a copy in my jacket pocket for immediate access.

Do you prefer to try new places or return to tried-and-true spots?
This is hard to answer, because we visit a lot of new restaurants to see what they look like, but like most people, we return to our favorite spots, especially those that are in close proximity to our office or our apartment.

What is the most valuable thing about the way the Survey is set up?
The most valuable aspect of our Survey is that we curate the thoughts and opinions of thousands of diners into concise, reliable ratings and reviews. The ratings and reviews reflect the collective opinions of customers who eat at each restaurant throughout the year. Sometimes they are uniform and sometimes they’re divided. Each review considers the food, décor, and service scores as well as the estimated cost, with the numerical ratings used as the “lines on the field” in which the restaurant is the player. Because our reviews are concise, they are also easy to read and adapt onto mobile phones.

Is there always a new Survey in the works?
Yes. Surveying goes on year-round on ZAGAT.com and via our iPhone application. While we’ve produced surveys to all varieties of travel and leisure including movies, music, theater, golf, hotels, shopping, nightlife and of course, restaurants, we are always expanding into new markets.

How do you suggest a person go about using your guide as a reference?
The Survey asks diners to separately rate a restaurant on its food, decor, service, and then estimate the cost. We use this model to identify the range of observations that are important to diners. As a reference, we include Top Lists that are broken out to cover different cuisines, neighborhoods and special features of restaurants so that the guide offers offer immediate access to the information diners are looking for.

How often do you eat at NJ restaurants? What’s been your best experience?
We personally eat out in New Jersey a few times a year, but our local editors are professional food writers and the 6,909 people who voted in the survey eat out by the thousands every day.

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

Foodie Things to do in NJ This Weekend and Beyond

Events

Melissa Beveridge

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June 3, 2011

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“Warhol Wine Bar” Fundraiser at MAM – Friday, June 3

Sharon Sevrens, proprietor of Amanti Vino, in conjunction with Montclair Art Museum has creating a wine tasting event to celebrate the “Warhol and Cars” exhibition currently on display at the museum. Guests will enjoy generous tastings of a variety of imported wines as they explore the museum’s galleries. This event will take place on Friday, June 3, from 7pm to 10pm.

For more information or to purchase tickets, please contact Jennifer Scallon: (973) 259-5143

Michael Arnone’s Crawfish Fest – June 3-5

Every year Michael Arnone brings New Jersey a taste of the Louisiana bayou with his Crawfish Fest. From June 3^rd through the 5^th the Sussex County Fairgrounds will be packed with vendors selling crafts, bands playing live music, and of course fabulous food.

For more information, please visit: www.crawfishfest.com.

Annual Greek Festival By The Bay – June 3-5

Enjoy a variety of Greek specialties including gyros and souvlaki at the Annual Greek Festival By The Bay in Perth Amboy. The festival will also feature authentic Greek Dancers as well as games and prizes for children.

For more information, please visit: http://www.forministry.com/USNJGOARCSDG1/GreekFestival2011.dsp

West Cape May Strawberry Festival – Saturday, June 4

Everyone’s favorite summer fruit is being honored with its very own festival in West Cape May. The festivities will of course include a variety of strawberry-themed dishes as well as seafood, barbeque, and Jersey fresh produce. There will also be live entertainment and a number of vendors selling antiques, handmade jewelry, and art.

For more information, please visit: http://www.westcapemaytoday.com/

The Jersey Shore Wine Festival Saturday June 4 and Sunday June 5th, will include sampling of a variety of award-winning wines from throughout New Jersey. There will also be live musical entertainment throughout both days, crafters, vendors, and food, plus a play area for the kids. FirstEnergy Park in Lakewood, both inside and outside. The event will be held from 12 noon – 5 pm each day. Ticket Information: Tickets are $15 in advance and $18 the day of the event. Everyone with paid admission will receive a free souvenir wine glass. Click here to order tickets online or call 732-901-7000 option 2.

PVO-logoNew Strawberry Day & Pig Roast – Saturday, June 4

Strawberries and more strawberries! Peaceful Valley Orchards in Pittstown is hosting a Strawberry Day featuring great food, pick-your-own fruits and veggies, kids face painting, farm animals, and rain barrel painting. The Master Gardener will be giving a talk about issues facing green-minded gardeners.

For more information, please visit: http://www.peacefulvalleyorchards.com/

Riverfest – June 3 – 5

Marine Park in Red Bank is holding a food and music festival featuring live performances and more than 24 local restaurants offering a variety of dishes. There will also be a variety of vendors, gourmet cooking demonstrations, and fun activities for kids.

For more information, please visit: www.redbankriverfest.org

Mitsuwa Japanese Gourmet Fair – June 2 – 5

Mitsuwa Marketplace in Edgewater will be hosting a Japanese Gourmet fair featuring a variety of “Bonne Bouche” from Hokkaido in the north to Kyushu in the south. Stop by this weekend for an authentic taste of Japan!

For more information, please visit: http://www.mitsuwa.com

tasteofwestwood Taste of Westwood – Sunday, June 5

The Westwood Public Library will be hosting the Third Annual Taste of Westwood from 6pm to 9pm. It will feature delicacies from a number of local restaurants as well as showcase merchants and professionals, boutiques, and arts and crafts that are unique to Westwood.

For more information, please visit: http://westwoodpubliclibrary.weebly.com/

Looking ahead:

Belmar’s Seafood Festival: Friday June 10 – Sunday June 11th. Free Admission. New Jersey’s Top Restaurants, Craft Beer and Wine, Children’s Activity Tent and Live Music. Free shuttle from Belmar Marina, Downtown Belmar Train Station and Festival. http://belmar.com/tourism/more/nj-seafood-festival/

Food For Thought Benefit – Monday, June 13

The Mansion at Bretton Woods will be hosting a dinner to benefit the work of the Mental Health Association of Morris County. The event will take place from 6pm to 9pm.

For more information or to purchase tickets, please call: (973) 334-3496 ext. 102

All-American BBQ Fundraiser – Thursday, June 9

Brightside The Bright Side Manor is hosting a fundraiser on June 9^th from 6pm – 8pm featuring a tasty lineup of barbeque brisket, chicken and a number of vegetarian options. All proceeds will benefit the Bright Side Manor Assisted Living Residence in Teaneck.

For more information or to purchase tickets, please visit: http://www.brightsidemanor.org/

Fun food fact of the day: The world’s oldest known recipe is for beer.

Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.