Page 204 ⋆ Jersey Bites

Food Fight at Viking Cooking School, Harrah’s Resort

Atlantic City

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April 6, 2011

On Tuesday, March 29, I had the pleasure of serving as one of four judges for the first ever “Food Fight” challenge at the Viking Cooking School in Atlantic City. Chef Brad Smith (Reflections Cafe) and Chef Mark Bruschi (Reflections Cafe) proudly raised their spatulas in the air, to claim the title of the first ever “Food Fight” champions. The team battled ferociously against fellow Harrah’s Resort vets Chef Dan Pellegrino (The Deli) and Chef Furman Stoop (The Pool), in a no-holds-barred, winner-take-all lamb and spring pea challenge (some my favorite foods ever).

This “Food Fight” competition officially began on March 15, when the team of Smith and Bruschi defeated seasoned chefs Mike Laurenza (Polistina’s) and Justin Vignola (VIP Lounge), but back-alley food throw-downs have existed since Harrah’s inception. So in a sense, it was time to put your “duck breast where your mouth is.” These Chefs competed for no monetary gain, purely for bragging rights, and when all the smoke cleared it was one team that took home all the glory.

Each team was required to create one Soup or Salad, one appetizer, two entrees and a dessert using at least one of the two secret ingredients. They were given the secret ingredients the morning of the event and told to get cooking. The resulting menus were impressive.

Blue Team: Chef Brad Smith and Chef Mark Bruschi (Reflections Cafe)

Sweet Pea Chopped Salad

Cherry Glazed “Bouquet” of Lam Lollipops

Lamb Kibbe

Lam Loin Dijon

Sweet Pea and Ginger Ice Cream

Red Team: Chef Dan Pellegrino and Chef Furman Stoop

Pea & Roasted Garlic Soup

Braised Lamb Slider

Seared Deep Sea Black Cod

Pesto Parmesan Crusted Rack of Lamb

Mint & Sweet Pea Frozen Yogurt Shortcake

I have to say that for this judge, even though the Red Team didn’t win, their Pea & Roasted Garlic soup was my favorite dish of the night. (I’m hoping to snag the recipe to share with all of you.)

In the end, after much tasting and deliberating, (check out the slide show below) the winners were announced. Congratulations to Chef Brad Smith and Chef Mark Bruschi. I hear they are now extending an open invite to all Caesars Entertainment property chefs who think they have what it takes to stand stove to stove with the “Reflection Renegades.” I smell another food fight in the works.

We would like to send a special shout out to the each and every chef that gave up their personal time to compete as well as make this competition a reality… Chef Brad Smith, Chef Mark Bruschi, Chef Dan Pellegrino, Chef Furman Stoop, Chef Michael Laurenza, and Chef Justin Vignola, Chef Shawn Fair, Executive Sous Chef Jack Whelan.

Check out the video for all the action.

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 blog www.DeborahLSmith.com

A New Take on Tailgating for Opening Day

recipes to revise

Colleen Wood

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April 5, 2011

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Unless you’re a patron of the minor league teams, if you want to enjoy a nice day out at the ball game, you will have to leave New Jersey. I take every trip over to Philly to route for my beloved team as an opportunity to show Jersey pride with our impeccable choice of cookout foods and, I hope, hospitality. An opening day first-timer, I was determined to make the event special even if Mother Nature was putting a damper on the weather. Nothing has a sunnier connotation to me than brunch, and with a 1:05pm scheduled first-pitch, it was a no-brainer to switch up the old tailgating menu. Armed with new shelter supplies–canopy, rain panels, and weights to keep our make-shift kitchen from blowing down Pattison Avenue—and easy-to-assemble dishes, we were ready to play (or at least watch) ball in no time.

The trick to brunch tailgating is pre-cooking everything and just using the grill to heat things up. Aluminum foil is your best friend. I scrambled up a large batch of eggs, baked off veggie sausage in the oven (the first time abstaining from meat on Fridays really felt like a sacrifice, but these are also a healthy alternative to Italian sausage), fried up some peppers and onions, and then packed each component separately in foil. When you get to the game turn on the grill, warm the food packets, and then assemble your own breakfast sandwich on a soft Amorosa roll, if you’re at Citizen’s Bank Park of course.

To round out our brunch we had assorted fruit and dip (equal parts whipped cream cheese to marshmallow fluff), Mimosas (save room in your cooler and let your OJ do double-duty as an ice pack by freezing orange concentrate with a little cream in shallow, tin takeaway pans to scoop out as needed), Bloody Marys (pour out a small glass of V8 for yourself then add the vodka and spices of choice to the now roomy bottle, shake, and cap to travel), and my favorite—cinnamon buns.

In a pinch or moment of hysterical craving, the refrigerated buns will do, but I think the extra effort is absolutely worth it when it comes to baking. The recipe below is adapted from a coffee cake in my mom’s 1978 UNC-Greensboro Cook Book. The rolls are relatively easy to make and result in pleasantly yeasty dough. Our tailgating neighbors agreed.

Sweetheart Cinnamon Rolls

Ingredients
4 to 4 ½ cups all-purpose flour
1 ½ cup sugar
2 tsp salt
2 packages active dry yeast
1 cup milk
1/3 cup butter
2 eggs
¼ cup butter softened
2 tsp cinnamon

Instructions

In large mixing bowl, combine 1 ½ cups of flour, ½ cup sugar, salt, and dry yeast. In saucepan, heat milk and 1/3 cup butter until milk is warm (butter does not need to melt). Add eggs and warm milk to flour mixture. Blend until moistened, then beat 3 minutes. By hand, stir in remaining flour to form stiff dough. Knead on floured surface until smooth and elastic, 2 to 3 minutes. Place in greased bowl, turning to coat. Cover, let rise in warm place until light and doubled in size, about 1 hour.

Punch down dough; divide in half. Roll our each half on floured surface to a 15 x 10 inch rectangle. Spread each with butter; sprinkle with mixture of remaining sugar and cinnamon. Roll up each, turning along 15-inch side. Cut each into 8 rolls. Place within 1 inch of each other on a baking sheet and press down a bit to round out. Cover; let rise in warm place until light and doubled in size, about 1 hour. Bake at 350 degrees F, for 18 to 20 minutes until golden brown. Cool slightly if icing.

A tailgate can be made special with a homemade dish and a few cute team touches, but don’t be a hero. Pick your thing and then concentrate on having a good time. No one balked at the canned cream cheese icing. They were too busy fawning over the decorated tops and actually eating them! cheap Yankees tickets

With a come-from-behind win in the ninth inning, the day proved to be a memorable experience and could quite possibly turn into a baseball tradition. I’m excited about the season and already have some new-themed tailgate dishes on deck for the next game!

Colleen Wood, regional editor for Camden County, maintains her blog jerzEATS.com by making food discoveries and retrying old haunts in and around New Jersey. She loves a good deal and learning how to make restaurant dishes at home. After spending her college years up at Boston University earning her journalism degree, Colleen returned to our great state as a marketing assistant by day and dance teacher and restaurant enthusiast by night! A foodie by birth, Colleen credits her mother for her love of good food and talent in the kitchen, and hopes they’ll one day get to open a bake shop!

April Events for the Food Enthusiast

Events

Deborah Smith, Executive Editor

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April 1, 2011

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Spring has sprung, and it looks like everyone is really, really hungry. Jersey Bites will one of the judges for the Great Jersey Shore Martini Contest so please say hello and please support your local restaurants and get out and try something new during the restaurant weeks coming up.

Sunday, April 2nd Metromix presents: “The Great Jersey Shore Martini Contest” Sponsored by Tito’s Handmade Vodka. Area bartenders compete for the “BEST” Martini at the Jersey Shore. The Mill, 101 Old Mill Road Spring Lake Heights 1-4pm $30 – IN ADVANCE $40 – AT THE DOOR Sample great martinis from the Shore’s best bartenders along with delicious “martini food”. Live music. Purchase tickets online.

Jersey Shore Restaurant Week: APRIL 1-10, 2011 Jersey Shore Restaurant Week™ is a wonderful opportunity to re-visit your favorite restaurants and try new ones. Participating restaurants will offer a three course menu for $20.11 or $30.11 with three appetizer, three entrée and three dessert choices.

Downtown Morristown Restaurant Week Monday, April 4th through Saturday, April 16th 2011 From Andaman Sea Recipes to Zebu Forno a total of 47 businesses are participating in the 2011 Downtown Morristown Restaurant Week event. Restaurant Week businesses will offer prix fix menus for lunch and/or dinner, not to exceed $30 per person, or special promotions in their establishments. Look for the 2011 Downtown Morristown Restaurant Week window decal and posters at participating businesses and ask for their Restaurant Week menu or special promotion. For complete event participation list, menus and special promotions, visit www.morristown-nj.org and Downtown Morristown Restaurant Week on Facebook, or call Morristown Partnership at 973-455-1133.

BLUE JEAN BASH 2011 Make your reservations for the Blue Jean Bash on Saturday, April 9th 7:00pm at Peaceful Valley Orchards in Pittstown, NJ. Tickets are just $45 per person with several sponsorship opportunities available. Dress – Blue Jean Casual! This event is held inside and just outside the farm stand in a covered area. Ticket orders can be placed at www.americasgrowarow.org.

Join some of Mercer County’s hottest chefs and restaurants on April 11, 2011 at The Westin Princeton for Share Our Strength’s Taste of the Nation, our country’s premier culinary benefit dedicated to ending childhood hunger in Princeton and across America. The event runs from 6pm-9pm and includes food and wine samples, a live and silent auction, wine toss, and appearance by 94.5 WPST morning host, Mike Newman, as MC for the evening. Tickets are $85 and 100% of ticket sales are donated to local beneficiaries. For information, call 1-877-26-TASTE or visit Strength.org/Princeton/

Guy Fieri Cooking Demonstration at Brookdale Community College: On Saturday, April 16, 2011 The Breeze-Thunder 106-B98.5 Radio Stations presents: Guy Fieri LIVE Cooking Show at the newly renovated Robert J. Collins Arena at Brookdale Community College. Tickets are on sale through www.Ticketweb.com or by calling (866) 468-7619. Doors open at 5 p.m. The show begins at 7 p.m. with Fieri cooking favorite recipes for his New Jersey fans.

Viking Cooking School in Harrah’s Resorts casino runs cooking classes throughout the month. They sell out fast, so check their calendar here. Atlantic City, 777 Harrah’s Blvd. Atlantic City, NJ 08401

Recipe: Sweet and Sour Pork Tenderloin

pork
Recipes

Deborah Smith, Executive Editor

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March 30, 2011

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I try to make dinner time at our house as unhurried as I can. While I am running an errand after work, my husband is fighting traffic on Route 80, and our 3 kids are at various sporting and after school activities. Making time for dinner seems like an almost impossible task. With 5 family members with 5 different schedules, we still manage to sit down to dinner a few times a week to relax and catch up with each other.

Not only do we reconnect as a family, studies have shown that family dinners can have a positive effect on other aspects of our lives. Eating dinner around the table leads to kids doing better in school, better nutrition for the family, and it fosters healthy child and teen development. Well adjusted kids are less likely to do drugs and be depressed because the lines of communication are open between them and their parents.

While I am the chief dinner maker at our house, I usually pick recipes that are quick and appeal to the whole family. A recent recipe I made for our family for Sweet and Sour Pork Tenderloin with Snow Peas and Carrots met many of my dinner requirements.

1. a fast prep time – about 25 minutes

2. most ingredients I have on hand and I only need to pick up a few items from the store

3. it is a cuisine I know my family loves – Asian

4. it is a one-pan dish loaded with vegetables

5. if there are any leftovers, the dish will reheat well

Not only was the entree beautiful to look at, it was delicious. The meat remains tender and the vegetables are slightly crisp. This variation of sweet and sour pork is a far cry from the sticky sweet version with deep fried pork from your local Chinese take out restaurant.

We have a winner!

Sweet and Sour Pork Tenderloin with Snow Peas and Carrots

adapted from a recipe in the January/February 2011 Food Network Magazine

serves 4

1 pound pork tenderloin, cut into 1/2-inch pieces

2 1/2 tablespoons balsamic vinegar

kosher salt

2 teaspoons low-sodium soy sauce

1 tablespoon cornstarch

3 tablespoons ketchup

3 tablespoons sugar, plus a pinch

3 tablespoons peanut or vegetable oil

3 cloves garlic, minced

2 cups of mushrooms, sliced

1 red pepper, cut in matchstick size pieces

2 carrots, thinly sliced

3 scallions, cut into 1/2-inch pieces

3 cups snow peas, cut in half

4 cups of cooked rice, kept warm

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the mushrooms and red pepper and stir fry for 4 – 5 minutes. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Serve pork and vegetables over warm rice.

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

Havana Night at Azucar in Jersey City

Deborah Smith, Executive Editor

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March 28, 2011

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Several years ago we were introduced to the tradition of cigar rolling in Cuba, through Broadway’s production of Anna in the Tropics, a play by Nilo Cruz. Since then, even though we are not smokers, we have been curious about the attraction of Cuba, Cigars and Cognac, and their relationship to one another.

Our curiosity paid off in a big way, when we were invited to attend Havana Night, hosted by Azucar Cuban Restaurant in the upscale Newport area of Jersey City. Azucar is a closely guarded secret, as one of only five cigar bars operating in the Garden State.

If the name rings a bell, it’s because owner and Executive Chef, Nick Vazquez, had the dubious honor of beating Bobby Flay, last year, in a Throwdown featuring the Classic Cuban Sandwich. Check it out on YouTube.

Tony Santana, of Boulevard Cigars in Toms River, kicked off the evening’s event by demonstrating how he infuses tobacco leaves with Remy Martin Cognac, before rolling.

Upstairs, in the loft area, we discovered a cache of overstuffed club chairs littered with contented cigar aficionados, tenderly savoring one of the many cigars featured off Azucar’s exclusive Cigar Menu. Further in, there was a small bar flanked by a few cognac connoisseurs readied for the supporting star of the Evening, Remy Martin. This cognac house has been in operation for three hundred years, enjoying brand recognition as the market leader for as many years. Pierre Bollet, Remy’s Brand Ambassador, introduced us all to one of their most popular products consumed by the US market: their VSOP (very special old pale) Cognac, which is a traditional, almost undeniable aromatic accompaniment to a fine after dinner cigar, indicative of powerful aroma and smooth taste.

He enlightened us with the historical backdrop to their newly released cognac, 1738. Apparently, in the eighteenth century, France was inundated with vineyards and new plantings were prohibited. King Louis XV, enamored with Remy Martin cognac, absolved them of adhering to the ban and allowed them to expand their vineyards exponentially. The year, 1738, of course!

This sensational cognac has subtle hints of chocolate, cinnamon, ginger, oak and lily of the valley, delivering a buttery mellowness not present in the VSOP. While debating with one another over our individual cognac preference, an Azucar server approached us with a tray mounded with their infamous freshly grilled and pressed, “El Grande”.

This crusty sandwich was loaded with fresh pork, Virginia ham, thinly sliced Kosher pickle, and mayo, smothered in melted Swiss. Unbelievable, how the flavor of the cognac, still on our palates, the aromatic cigar smoke, and this amazing cuisine married flavors!

A few minutes later, Nick entered the Cigar Lounge and made the rounds like the Host with the Most. To our surprise, he took a seat with us, and started sharing his philosophy about food, business, and life, as if we were neighbors from Mother Cuba. He reminisced about coming to this country as a young boy, and like many immigrants of his day, worked hard to achieve the ‘American Dream’ . He choked up a bit while talking about the influence of his Mother’s cooking on him. She sounded like an amazing woman, so we pressed for a favorite family recipe which we now share with you:

Roast Pork

Make a blended paste to taste, of:

Seville oranges

Cumin

Oregano

Salt

Pepper

Massage vigorously into a 5-6lb pork shoulder, and then (the Secret!) encrust heavily with Sea Salt, roasting for 4 hours at 350 degrees.

The salted rind peels off after roasting, so no worries. Nick promises the moistest pork you will ever experience, ‘Comer bien’!

Azucar Cuban Cuisine & Cigars
495 Washington Blvd.
Jersey City, NJ 07310
Phone# (201) 222-0090

Wayne and Anne Galya have found the recipe for a long and happy marriage…sharing a common interest, which in this case happens to be All Things Food. They began their early days exploring cookbooks and attempting to replicate the recipes in their tiny apartment kitchen (kind of like Julie’s in Julie & Julia). Date nights were visiting strategically chosen restaurants. Here they would sample, savor and critique what they each experienced. Turned out this is what they love to do best! So much so, that in retirement, their calendar is filled with proposed visits to ‘secret’ locations, in hopes of bringing those exceptional experiences to Food Lovers’ attention here at JerseyBites. You can reach them at [email protected]

Sing For Your Supper in Chatham

Beth

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March 25, 2011

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Well, not literally. We actually listened to singing after supper at one of the Sanctuary concerts at the Presbyterian church in Chatham, New Jersey, a nice venue for acoustic tunes: http://www.sanctuaryconcerts.org/. Before heading out to see Aztec Two-Step, we dined at a cute little casual place in downtown Chatham called Supper with our friends Roy and Marilyn and Jeff and Karen.

The verdict on Supper? It was a tasty meal indeed. Supper is a small, homey dining venue that is located in a converted diner. Owner Karen Hayes bakes many of the desserts herself and takes the time to come out and greet each guest, which is a gracious touch. The menu is sizeable for such a small place and combines down home American favorites and Italian specialties. We opted for the American side of the menu and were not disappointed.

I ordered the braised short ribs, which were slow cooked for more than 4 hours in a Chianti-based red sauce. They were fork tender and rich with flavor-I guess all of that simmering in the wine paid off. John tried the lamb chops, which were encrusted in herbed bread crumbs and fresh mint. These were not the usual mint jelly glazed lamb bits that you got at Grandma’s as a child. The lamb chops were perfectly seasoned and moist, and the addition of fresh mint provided a delicious twist for a traditional dish. Our friends indulged in short ribs, several pork dishes which were cooked with fruit, and a meat pie which was topped with a flaky crust. Everyone thoroughly enjoyed their dinner choices.

While the main dish portions were ample enough to sate us on their own, we all concluded that there was a little room left for us to sample dessert. We tried the apple crisp, chocolate pudding pie, and chocolate lava cake. All of our selections were enjoyable, although John (being the apple crisp purist and baker that he is) thought that there could have been a bit more of the apple crisp topping added to his dessert.

In addition to serving sit-down dinners, Supper also serves complete family style suppers to go on Tuesday through Friday night.

Supper

221 Main Street

Chatham, New Jersey
973.507.9777

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]

Who Has the Best Wings in New Jersey?

Jersey's Best

Deborah Smith, Executive Editor

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March 24, 2011

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It’s back, Jersey’s Best on Jersey Bites, and this time we’re after Wings. Yes, chicken wings, what other kind of wings are there?

As many of you know, we here at Jersey Bites are in a perpetual search of New Jersey’s finest. This month, we are combing the Garden State looking for the best Jersey Wings. Where do you go when you want to get your ooey, gooey, deep fried, lick your fingers fix? Leave a comment below with your favorite New Jersey based restaurant and we will compile a list of the nominees for a poll next week on Facebook and Twitter.

Please be sure to tell us what town the restaurant is in and why you think their wings are the best.

What else do you eat on Pi Day? Pie, of course!

Vikki Hurley-Schubert

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March 23, 2011

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Silky-smooth, deep, dark chocolate-does it get any better? Nope. That was the key to Sophie’s Chocolate and Chestnut Pie being named best homemade pie in Princeton last week during Geek Freak Weekend celebrating Pi Day.

I had the honor and pleasure of helping to judge the home baker section of the recipe contest with Fran McMannus of Whole Earth Center in Princeton and Diane Landis, sustainability coordinator for Princeton. Professional chefs had their own category.

Pi Day, March 14, celebrates math and science and Albert Einstein’s birthday. Festivities took place around downtown Princeton throughout the weekend.

The pie recipes in the contest were submitted by Princeton area home chefs and baked by 10 local chefs. The winning recipe was submitted by Dr. Sophie Meunier, a research scholar at the Woodrow Wilson School of Public and International Affairs at Princeton University.

It was a tough decision for the judges, with 10 excellent pies to choose from. Flavors ranged from a pastiera, an apple-fennel crostata and peach-pecan.

The winning chocolate chestnut stood above the rest for it’s strong dark chocolate flavor that lingered on the palate. The ganache filling was extremely thick and rich and sliced beautifully and remained firm after sliced. It sat in a chocolate crust with tons of chocolate shavings on top.

The winning pie was baked by a chef at Eno Terra in Kingston.

In the professional category, Princeton newbies D’Angelo’s Italian Market, took top honors with their white chocolate raspberry pie.

Here’s the winning home-baked recipe:

Sophie’s Chocolate and Chestnut Pie

For the crust:
1 1/2 cups all-purpose flour
4 tbsp cocoa
3 tbsp sugar
4 tbsp cold butter
2 egg yolks
1 pinch salt
1 tbsp cold water

For the filling:
12 oz dark chocolate
1 c heavy cream
1 pinch salt
1 8 oz can chestnut cream
Chocolate curls for decoration

Make the dough: in food processor, combine flour, sifted cocoa, sugar and salt; pulse to combine. Add the cold butter cut in chunks and pulse a few times. Add the egg yolks and pulse. Add the water and process until mixture forms a ball. Roll right away or keep in plastic wrap in the fridge.
Preheat oven to 375F. Roll the dough (easier with Silpat underneath and plastic wrap on top) Spray pie pan or tart pan with canola oil. Transfer dough to the pan and prick with fork. Bake for 15 minutes. Let cool before filling.
Make chocolate ganache: in microwave safe bowl, cut the chocolate in chunks and pour cream over. Microwave at 50% power for 1 minute, stir. Then heat in 15 second increments stirring each time in between until only a few chunks are left. Be careful not to burn the chocolate. Add a pinch of salt and stir until the mixture is smooth and fluid.
Pour ganache into cooled crust. Let cool again until ganache sets.
The chestnut cream goes on top of the ganache; spread with spoon or pipe on top, then decorate with chocolate curls.

Victoria Hurley-Schubert, Regional Editor Ocean County, is a true Jersey girl. Raised in Marlboro, Vikki has lived in the area her whole life. She loves to experiment in the kitchen and is happiest when feeding a houseful of friends and family. A journalist for 10 years, she now serves on the staff of the Princeton Packet. Vikki is happiest on the road, so it should be no Surprise she is a travel agent specializing in Disney destinations. Follow her on Twitter @vikkihs.

Purple Cupcakes and “The Cake Boss” Support Epilepsy Awareness

Deborah Smith, Executive Editor

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March 20, 2011

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Purple was the color of the day on March 13th at “Cupcakes with Buddy”, a charity event where cake-designer Buddy Valastro of Carlo’s Bake Shop, (a.k.a. “The Cake Boss”) teamed up with The Anita Kaufmann Foundation (AKF) to support epilepsy awareness and upcoming “Purple Day” on March 26th (more to come on that).

Purple, the international color for epilepsy, affects over 3 million Americans, with 1 out of 10 people experiencing a seizure in their lifetime. Since 2006, Debra Josephs and the Foundation have educated over 30,000 children in the tri-state area about epilepsy and seizures through its fifth grade “Thinking about Epilepsy” program.

We joined award-winning cake designer, Buddy Valastro, of Carlo’s Bake Shop and his family for a fun and tasty afternoon of sampling beautiful purple cupcakes provided by 13 delicious local bakeries (including Carlos’). Participating bakeries included: Carousel Cakes, Cookie Party, The Cupcake Corral, Fairway Market, Gigi’s Cupcakes, Just D’sserts by Sparkle, Magnolia Bakery, Mr. Cupcakes, Tate’s Bake Shop, Tonnie’s Minis, The Stuffed Cupcakes Place, Whole Foods Market and The House of Cupcakes (recent winners of the Food Network’s “Cupcake Wars”).

Attendees sampled cupcakes as they bid on incredible prizes in a silent auction. Coffee was generously provided by Starbucks and milk by Ronnybrook Farm Dairy. And the Pièce de résistance was the unveiling of Buddy’s special cake for the event along with a cupcake design demonstration.

Speeches were made by families about their personal experiences with epilepsy as a parent, brother, uncle (Buddy), and child. The most emotional and moving by far, came from Buddy’s niece, Bartolina, who is both now seizure and medication free. All who attended walked away with a far better understanding of those who live with epilepsy which of course is part of AKF’s mission. ALL proceeds from the event went toward the education programs, materials, and seizure first aid trainings organized by AKF and also offered free-of-charge to the public.

So, here’s how you (if you own a bakery) can get involved with Purple Day. During the week of March 26th, AKF is inviting bakeries and cupcakeries across the United States to feature PURPLE CUPCAKES in an effort to promote awareness of a condition that affects over 3 million Americans.

AKF will provide you with the Purple Day swag and signage and you make the cupcakes. All they ask is that a portion of cupcake sales go back to Purple Day for epilepsy awareness (10% is suggested). In return, your shop and website will be listed on a dedicated page at both www.purpleday.org and www.akfus.org. They will also provide you with press materials to send out to the local media.

We (Jersey Bites) will also post pictures of your event on our Facebook page, so don’t forget the camera.

To join The Great Purple Cupcake Project, contact: Michelle Caplan, Partnership Executive, The Anita Kaufmann Foundation – US Sponsor of Purple Day [email protected]

Now, if you don’t own a bakery, you know what your assignment is. Buy purple cupcakes on March 26th. It’s a tough job, but we think you can handle it.

Beverly A. Beveridge is our Monmouth County Regional Editor. Bev resides in Eatontown with her husband, Bob, daughters, Melissa and Brittany, son, Glenn, dog, Bailey and cats, Kitty and Slodki (polish for honey/sweet). Beverly’s ‘culinary curiosity’ was sparked by her brother who is a chef in Paris and author of many cookbooks. She enjoys dining out, piano, tennis, traveling, designing her JERSEY GIRL swimsuits and Calendar, music (especially Rock Concerts) and meeting new people. Enjoy her ‘fun’ reviews! Passport to Peru – Home of the Jersey Girls Swimsuit models and ‘Calendar’ Girls! ‘Passport Swimsuits – A Swimsuit to fit ‘every body’. [email protected]

Win VIP Tickets to Jersey Shore Restaurant Week

Deborah Smith, Executive Editor

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March 19, 2011

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TD Bank presents “Great Appetizers by Great Chefs” to kick off Jersey Shore Restaurant Week™ on Thursday, March 31^st at the Dauphin Grill in the Berkeley Hotel in Asbury Park and we’re giving away a pair of VIP Tickets to this exciting event.

Sponsored by Gosling’s Rum, Pernod Ricard Wines and Larson Ford, this event is everyone’s favorite way to begin Jersey Shore Restaurant Week™. Sample top Jersey Shore chef’s favorite appetizers. Complimentary Wine Bar featuring delicious wines from around the world. cheese bar, pate station, dessert room. Live music by the Soul Singers.

Restaurants and vendors participating to date: Klein’s, Tre Amici, Brandl, Dauphin Grille, Matisse, Spicy’s Cantina, Remington’s, Red’s Lobster Pot, Shipwreck Point, Harpoon Willy’s, Brando’s Citi Cucina, Alexian Pate, Bay Head Cheese Shop, Sweet Bottom Cookies and more to come!

*VIP Tickets include early entry from 6:00 – 6:45 PM. Be first to enjoy the amazing spread of appetizers prepared by the best chefs on the shore. Sample exclusive 90+ wines and receive a robust gift bag, full of local fare.

To Enter, please visit the Participants page of Jersey Shore Restaurant Week here: And come back and tell us which restaurant you will be putting on your list to try for the first time during the Week. That’s it. All entries must include an email address within the comment if you do not have a profile that links to your email address. We will select the winner with the help of Random.org.

To gain an extra entry, Tweet or Facebook this Giveaway and come back to let us know through an additional comment. Deadline is midnight on March 27th. Winner will be announced on March 28th.

New Jersey Food & Wine Festival

Deanna Quinones

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March 18, 2011

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In a state best known for its pizza, diners, and sliders, it’s great to be reminded of the destination dining and truly artful culinary work happening on this side of the Hudson. The 3rd Annual New Jersey Food & Wine Festival that spanned three days at the Crystal Springs Resort was the perfect place to sample and celebrate the local talent we can so proudly call our own.

The event itself was beautifully run, offering special events like the Top Chefs & Top Wines Dinner, featuring recent Top Chef winner Kevin Sbraga (the former chef at Rat’s Restaurant at Grounds for Sculpture in Hamilton); wine seminars; a Scotch and cigar sampling; a Champagne brunch; and more. The Spotlight Event on Saturday night was the Grand Tasting, and it was equal parts overwhelming and awesome.

The tastings offered by more than 20 restaurants comprised a perfect mix of savory, sweet, and surprising bites, while generous pours from more than 30 wineries (not to mention Scotch, tequila, beer, and vodka vendors) were more than most samplers could handle in one night. Towering fresh flower arrangements, live music in three different rooms, a pair of dazzling Cirque du Soleil-style acrobats overhead in the grand ballroom, and a jovial crowd that flowed easily through the packed event showcased the professional handling going on behind the scenes.

If the restaurants and chefs didn’t fully represent the state’s talent pool – the majority of them hailing from North Jersey, with virtually no showing from Jersey Shore destinations or anything south of Bedminster – they did demonstrate what outstanding things they’re doing with the dining trends du jour: local, organic, sustainable, and seasonal.

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Good Beer not Green Beer on Saint Patrick’s Day

Peter Culos

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March 16, 2011

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Saint Patrick’s Day is almost here and for better or for worse, beer plays a major role in it’s celebration. All across the state, revelers will flock to every joint with a “Mc” or “O’” on the sign, stand three or four deep at the bar, and drink their fill of the holy trinity. That is, Guinness, Smithwick‘s and Harp (dyed green of course). Then they’ll choke down some Corned Beef and Cabbage and say what a grand day it was.

There’s another way folks. What’s more Irish than having a quiet pint with your friends? Not possible on Saint Patrick’s Day you say? While everyone is reviewing the endless “Irish” pubs in New Jersey, I’d like to introduce you to a couple of places that are serious about their beer and, God Forbid, not Irish! You see, that’s the sneaky part. While everyone else is pushing their way into O’Grady’s or some such, you can be comfortably seated at the bar in an atmosphere where you can actually have a conversation and only have to eat Corned Beef if you really, really want to.

The Twin Lights Taphouse in Highlands is new on my list of favorite beer hideaways. They’re proof positive that you don’t have to have 100 taps and a bazillion bottles to be a great beer destination. With only 9 taps and a modest (but growing) bottle list, each offering is obviously well thought out. On my recent visit, I tried a Southern Tier Unearthly Imperial IPA, a Weyerbacher Verboten Belgian Pale Ale and a Victory Headwaters Pale Ale. Check out the Twin Lights Taphouse website for a complete list. Grab a bite to eat too. The Taphouse style wings with a glaze of pale ale, honey and garlic are a nice alternative to palate killing Buffalo style. For those who read my article about Flying Fish Exit 9, turn up on Thursday for Flying Fish night! The Twin Lights Taphouse is a casually elegant little gastro pub that’s also beer geek heaven.

Speaking of twins, the Shipwreck Point in Point Pleasant Beach and their sister location, Shipwreck Grille across the river in Brielle are quietly harboring some great beer selections. At the Grille, you’ll usually find a couple of good taps (Dogfishhead Red and White is on now) and if you’re in the mood for fish, they do it perfectly every time. On the other hand, the Point is billed as a steakhouse. In true NYC steakhouse tradition everything is alla carte and it’s pricey but worth it. They also have a small number of taps and our bartender, Anthony, tells us it’s an uphill battle not having Bud as one of them. Offerings include La Chouffe, Troegs Hopback Amber and Javahead Stoudt, Dogfishhead 60 Minute IPA, Flying Fish Amber, and Cricket Hill Barrel Aged Porter. The best part about both locations: no TV’s. You can sit and talk to someone across the bar about beer or the current weather up in Portland Maine. Cozy is the operative word.

Those are my picks for getting away from the maddening crowd this coming Thursday. How about adding a comment and suggesting your favorite place for a great pint that might be “under the radar”?

On a final note, I have two favors to ask of you this Saint Patrick’s day:

1. Whatever you do, please do it responsibly.

2. Just say no to green beer.

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.