Page 211 ⋆ Jersey Bites

Chocolate Show Showcases the Ravishing & the Raw

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November 20, 2010

This month’s Chocolate Show in New York City was something to behold. More than 50 vendors were on hand, showcasing specialty products ranging from artsy pocket-sized tins of chocolate nibbles to gorgeous gift-packaged artisan chocolates that truly looked like they belonged in a jeweler’s display case. I was sorry to have missed the opening night’s Chocolate Fashion Show, but many of the designer choco-frocks were on display throughout the exhibit.

In addition to the well-known chocolatiers, including Jacques Torres, Guittard, and Valrhona, there were fresh new faces representing brands that have just debuted this year. Barnes & Noble had a fantastic selection of chocolate-themed volumes for sale; cooking demonstrations, book signings, and kid-friendly crafts were happening throughout; and even a couple of savvy wine & spirit exhibitors, a tea & spice vendor, and an all-natural peanut butter company were there to demonstrate their products’ complementary qualities to the chocolate samples available at every turn.

The hottest trend seems to be “raw” chocolate, which is made with cacao beans that are not literally raw but prepared with low-heat techniques that preserve the fruit’s nutrients and antioxidants. Raw chocolate, created to capture the healthiest benefits of cacao, is usually made with organic ingredients; refined sugar is replaced by agave and other natural sweeteners. Fruit and nut additions are also usually limited to organic or minimally processed selections. So, how does it taste? Probably a little weird to most palates, with a slightly grainy texture and a heartier chew than you get from the usual silky-smooth packaged bars. But when paired with the right ingredients, raw chocolate can be delicious.

My favorite of the brands sampled was Gnosis, which bills itself as “the world’s most nutritious chocolate.” The Pomegranate Acai Bar includes brazil nuts, barberries, pomegranate, acai berry, blue-green algae (mmm!), vanilla bean, and, according to the label, love. The bar is crafted to “help address the effects of aging and free radical damage.” It’s chunky and sweet and has a nice mix of crunchy and chewy bits. The Aphrodisia Bar with figs, coconut oil, raspberries, and something enticingly called “horny goat weed” is another good one to sample, and is also available in a drinkable hot chocolate form. The Fleur de Sel Bar has a simple, clean taste that seems to exemplify the chocolate-as-health-food spin raw chocolate creators champion. I had a notion of chopping up the salty-sweet chunks to sprinkle over a salad as a kind of decadent-healthy crouton. Gnosis Chocolate can be ordered online (www.gnosischocolate.com) and found in many Whole Foods outlets in NJ.

Next: My own Best of Show, with tips for holiday gift-giving. So, stay tuned.

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

smashburger Opens in Clifton

Deborah Smith, Executive Editor

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November 18, 2010

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It seems fitting to steal some lyrics from two Smash Mouth songs for this review.

“Hey now you’re an All Star, get your game on, go play.”

The first thing you notice upon entering is the lively décor, with the most upbeat and friendly staff waiting to guide you through your smashing experience. Clearly they are poised to be a player in the upscale, fast-food, small, franchised chain arena. On hand for the coming-out were Manager Marcos, Director of Operations Dave, and Owner Scott. They drank the Kool-Aid apparently because they were as helpful and concerned as the staff.

“And all that glitters is gold, only shooting stars break the mold.”

The Smashburger name derives from how they take a 100-percent Certified Angus Beef ball, wail down on it with their tool, and sear it to seal in the juices. They use a proprietary-blend of fresh-ground – not frozen – Angus beef which is delivered four times per week.

“I can’t get enough of you baby, my heart cries out more baby, I wish that there was more of you to touch. “

There are two sized of burgers to choose from (1/3 or ½ lb.ball) with tasty toppings all on an artisan bun, cooked to 165 degrees. While there are many other burger and non-burger items on the menu to pick from, I chose the New Jersey Smashburger, which is a burger topped with applewood smoked bacon, blue cheese crumbles, grilled onions, haystack onions, lettuce, tomato and mayo, served on an onion bun.

Yeah, it was pretty good. This is definitely the high end of fast-food and definitely worth the price of admission.

“I get to wishin that there was two of you.”

While my first choice for fries was the Smashfries (tender and crispy fries tossed with rosemary, olive oil and garlic), Director Dave cautioned me not to forsake the Sweet potato Smashfries. What to do? Order two, of course. I’d have to say that as good as the regular fries were, the sweet potato variety is the one to order.

“Somebody once asked could I spare some change for gas, I could use a little fuel myself, and we could all use a little change. “

As I stood outside snapping shots of the building front, a couple approached me and asked me what I thought of my meal. As it turns out, they were both in agreement of how Smashburger will be a welcome addition to the area, an addition that will have some competitors feeling caught between a rock and a hard place – smashed, as it were. I guess we COULD all use a little change.

Allwood Shopping Center, 700 Route 3 West, Clifton, NJ, 973-777-3600, The location joins other NJ ones in Montclair, Florham Park and Hackensack, with other NJ locations to follow soon.

Update 2/4/2011: Smashburger opened another location in New Providence in the Village Shopping Center on Springfield Ave, and once again invited Jersey Bites to share the experience.

Every time I visit one of the locations, I am always excited about eating there because their entire staff is always friendly and welcoming. I leave in a better mood than when I arrived. (That’s different than my other fast food visits). And of course it only gets better when the food arrives.

On this occasion I ordered the BBQ Bacon and Cheese Burger. The great taste comes from the BBQ sauce, applewood smoked bacon, cheddar cheese and haystack onions that is piled upon the burger and egg bun. Unfortunately they didn’t have the Sweet Potato smashfries available for the opening.

They DID have samples of the Häagen-Dazs vanilla shake. Yeah, it was great. I’m looking forward to sampling one of their smashsalads and smashdogs sometime soon.

Smashburger is a fun place to eat, and they have been consistent with their meal preparation as well as maintaining their upbeat atmosphere.

Disclaimer: JerseyBites was invited to attend and sample the food at the grand opening of the new Smashburger.

Phil Sikora: In his own words “I have a T-shirt from a club for owners of Russian motorcycles with a motto that translates to: “Eat to ride; ride to eat.” I’ve taken that to heart. And so the stories will unfold.” Phil is a motorcycle enthusiast and System Engineer for AT&T. He works in Middletown and lives in Paramus and will be reporting on his culinary adventures in his “Reviews from the Road” series for Jersey Bites.

Lidia Bastianich to Visit Dearborn Market in Holmdel

Events

Deborah Smith, Executive Editor

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November 17, 2010

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Lidia Bastianich will visit Dearborn Market on Thursday, November 18, 2010 to sign copies of her books, Lidia Cooks from the Heart of Italy and her first-ever children’s book, Nonna Tell Me a Story: Lidia’s Christmas Kitchen, which will be available for purchase at the event. The signing will take place from 6pm to 8pm and will include special raffles every 30 minutes and samplings of Lidia’s Nonna Foods pastas and sauces. Lidia will also announce a Grand Prize Basket Raffle winner, who will receive signed copies of both books, a variety of Nonna Food pastas and sauces, two bottles of Bastianich Wine, and a $200.00 certificate to Lidia’s acclaimed Becco restaurant, located in New York City’s Times Square, with car service to and from the restaurant. For more information on Lidia Bastianich, visit www.lidiasitaly.com

Time: 6:00 p.m. to 8:00 p.m.

Location: Dearborn Market, 2170 Route 35, Holmdel Twp, NJ 07733

Butternut Squash Dessert Recipe: Squash and Apples 3 Ways

Deborah Smith, Executive Editor

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November 14, 2010

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This Butternut Squash dessert recipe is so versatile, I think you could actually serve it a forth way; as a side. But for our purposes here, we’re talking dessert and breakfast.

Looking back on the last three years of posts, I realized something. I am obviously a bit obsessed with Butternut Squash. I’ve posted recipes for Butternut Squash Soup, Chili, Butternut Squash and Asparagus pasta and even Butternut Squash Dip. The one thing we’ve been a little lax on however, is dessert.

Now when you Google “Butternut Squash Dessert” you end up with 596,000 results. There are pies, cakes, tarts, souffles and the list goes on and on. I wanted something incredibly simple and relatively healthy. I found my answer on a website called DianasKitchen.com. The only tweak I made was to add chopped pecans to the topping. Adding an oatmeal crumble on top would be very nice too. Be sure to use some nice baking apples (Cameo, Cortland, Golden Delicious, Granny Smith, Jonathan, Newton Pippin, Pink Lady, Rome) for that “apple pie” result. The original recipe doesn’t specify what type of apple.

This morning, with half a dish of leftovers, Peter decided the leftovers might go very nicely in his oatmeal. While I thought that was a great idea, I opted for something a little more decadent; crepes filled with ricotta and our lovely baked butternut squash and apples.

The original recipe is very healthy, a little too healthy for this family, so for dessert we opted for a little ice cream compliment. It’s all good. This is one recipe that I really think you could dress up and down and around in a million ways. I hope you’ll try it and tell us about your unique variations.

INGREDIENTS

* 1 small butternut squash, about 2 pounds

* 2 apples, cored, peeled, sliced

* 1/2 cup brown sugar, firmly packed

* 1/4 cup cold butter

* 1 tablespoon flour

* 1 teaspoon salt

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

1/4 cup chopped pecans

DIRECTIONS

Peel squash, scoop out seeds, and cut in small pieces.

Place squash and apple slices in oblong baking dish (7×11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly. Distribute over squash and apple. Sprinkle chopped pecans on top.

Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Butternut squash recipe serves 6 to 8.

Deborah Smith is the 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

Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in oblong baking dish (7×11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Butternut squash recipe serves 6 to 8.

New Jersey’s Best Pies

Jersey's Best

Deborah Smith, Executive Editor

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November 13, 2010

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We’re at it again, looking for your opinion on who makes the best in New Jersey. This month we are looking for the best Pies just in time for Thanksgiving.

We will be selecting 5 of the top vote getters who will receive the coveted Jersey’s Best Jersey Bites Award and the license to publish the beautiful logo you see here wherever their hearts’ desire. Maybe someone will even come up with a Jersey Bites Pie. Oh, ho, now there’s an idea.

Polls close Friday, November 19th. Please share this with your Friends on Facebook and Followers on Twitter. And, if you are on your way out to sample some pie before voting, be sure and tell the nominees that they’re on the list.

Click here to take survey

Jacques Torres’ Amazing Chocolate Chip Cookies

Deanna Quinones

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November 12, 2010

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Attending the 13th Annual Chocolate Show in New York has been a waking dream. Running Nov. 11 – 14th at the Metropolitan Pavilion, it is a truly eye-popping showcase of design, talent, and delish. More to come on what I’ve sampled and seen, but wanted to share a special recipe you chocolate lovers won’t want to miss.

Jacques Torres, the famed French chocolatier, may very well have created the best chocolate chip cookie ever. The recipe is not complicated, but it takes a little time. It’s worth every second. Enjoy!

Jacques Torres Chocolate Chip Cookies

as reprinted by the New York Times

Time: 45 minutes (for one 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

Cranberries, the Pine Barrens and John “Peg Leg” Webb

Jersey Fresh

Tom

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November 10, 2010

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Photo By Scott O’Donnell

In the 1840’s in the small Pine Barrens town of Cassville, in Ocean County, NJ lived a 50 year old one legged School teacher who saw an opportunity, cranberries. John “Peg Leg” Webb was his name and cranberries became his game.

Mr. Webb tamed the wild perennial vine creating one of the first commercial cranberry operations in America. Webb’s fruit commanded top dollar, $50.00 a barrel from whaling ships in Philadelphia. Sailing ships took cranberries out to sea so the crew could snack upon the Vitamin C laden, scurvy preventing tart treats. Premium prices were paid for Webb’s quality, why did Webb’s barrels contain no bad berries? Well, the one legged Webb was unable to carry the barrels of cranberries down from the storage attic. So he simply tipped the barrels and let the berries bounce down the stairs. Webb had discovered that healthy cranberries bounced! Only the best cranberries made it to the bottom of the stairs, he had accidentally invented the “Bounce Board” still used today to determine Cranberry quality.

From this beginning grew a New Jersey industry that peaked in 1910 with 12,000 acres of Cranberry bogs. Today NJ ranks third in production with 3,600 acres, behind Massachusetts and Wisconsin.

More cranberry history and fun facts, from Ocean Spray.

Cranberry recipes from Piney Power.

Tom Kovacevich is in the wholesale fruit and vegetable business in Philadelphia. His company, TMK Produce, distributes top quality produce to retailers and food service companies up and down the east coast. In 2008, Tom started a blog at BestFruitNow.com as a way to share his thoughts on what fruits are best each month. Geared for consumers, BestFruitNow.com also offers tips on how to select and prepare the fruits being recommended. An avid cook, gardener and all around foodie, Tom regularly travels the world meeting with growers ever learning more about his passion for fresh produce.

Fast and Filling Turkey Soup-A Holiday Tradition

Beth

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November 8, 2010

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I’ve always enjoyed fostering our family’s food traditions around the holidays. Thanksgiving would not be the same without John’s homemade apple pie, and my kids would disown me if the customary loaf of Irish Soda bread did not appear in their college mailboxes in March. As is the case with many families, our food traditions have provided a comforting and familiar ritual that we all cherish.

One of our favorite holiday season meals is the Fast and Filling Turkey Soup that I have been making for years on the day after Thanksgiving. The recipe originally appeared in either Family Circle or Women’s Day magazine. It’s easy, tasty, and not to be missed by my family. One year, we were visiting family members out of state and did not make our own turkey. With no leftover turkey meat to make the soup, it did not appear on our table on Black Friday that year. Oh, the weeping and gnashing of teeth that ensued! From that point forward, I always made sure to roast a turkey breast for the turkey meat, even if we were going to be out of town on Turkey Day.

Here is the recipe. I hope that you enjoy it, and that you will take some time to leave a comment below or on the Jersey Bites Facebook page about your family’s favorite holiday dish.

Fast and Filling Turkey Soup
¼ cup butter or margarine
3 medium celery ribs, diced
3 large carrots, sliced
2 small zucchini, sliced
1 large onion, diced
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
6 cups water
2 envelopes instant chicken broth
¼ cup uncooked long grain rice
3 cups chopped cooked turkey
1/3 cup chopped fresh flat leaf parsley
Salt and pepper to taste

In 4 quart saucepan over medium heat, melt butter and add celery, carrots, zucchini, onion, rosemary and thyme. Cook 10 minutes, stirring frequently until vegetables are tender. Add water and the instant chicken broth and boil. Add rice and return to boil. Cover and reduce heat to low. Simmer 15 minutes. Add turkey and parsley-heat 10 minutes more. Add salt and pepper to taste and serve.

Note: you can make this using homemade turkey stock instead of the instant chicken broth by covering a turkey carcass with water and simmering with a little onion and celery.

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]

This is New Jersey: The Colors of Fall

This is New Jersey

Deborah Smith, Executive Editor

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November 7, 2010

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Hurley Pond in Wall Township Photo by Carol Thornley

Swartzwood Lake Photo by Karen Manzi Jensen

Thank you to our Facebook Fans for submitting these beautiful photos. If you haven’t done so already, join the fun with Jersey Bites on Facebook at www.Facebook.com/jerseybites.

“This is New Jersey” is our Saturday “way of life” feature bringing you images of New Jersey that may be new to you or at least a reminder of all that is wonderful about New Jersey. We welcome submissions from photographers and amateur photographers, so please send us your photos.

5 Foodie Things To Do in Ocean County This November

John Fusco

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November 5, 2010

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If you’re already in a tizzy about what to make for Thanksgiving…STOP! Before you get all worked up about side dishes and pie recipes, make sure you take some time for yourself this month. Here are some foodie ideas for you to enjoy…

* Even though it only started last year, Jersey Shore Restaurant Week has become a very fun and exciting restaurant event. Although most of the participating eateries are in Monmouth County, you also have locations in Toms River, Point Pleasant and Seaside Heights (just to name a few) that will also be offering a special menu. The special prix fixe menus will be available from November 5 to 14, and will be only $20.10 or $30.10, depending on the restaurant.

* Six Flags Great Adventure in Jackson is trying a new wrinkle this fall: a food and wine event! The weekend of November 6 and 7 is Six Flags Grape Adventure (clever, huh). Enjoy tasting wines from a number of local wineries, and check out the battle for Jersey Shores’ Ultimate Chef. The safari will be open as well, so you can wine and dine with the animals. Mind you, serving alcohol to the animals is not recommended.

* For some of you, every day may be an Italian-kind of day. On November 12, Laurita Winery in New Egypt offers to you an Italian Night. The menu that night is inspired the northwestern Italian region of Lombardia – so out with the tomatoes and in with the butter! The fun starts at 7PM and is $49.95 per person.

* The Long Beach Island Foundation of the Arts and Sciences is offering you the chance to eliminate the need to wash dishes. How is that possible? Simple: edible bowls! On November 15, take a class to learn how to make Chocolate Covered Pretzel Bowls from 6:30PM to 8:30PM. The cost of the class is $20, and only $10 for members of the foundation.

* If you want a more traditional cooking demonstration, Georgian Court University in Lakewood will be having The Fish & Seafood Show on November 15 (hmmm…a popular date) starting at 7PM. The cost of the class is $37 per person. Seating in limited, so you do need to call and reserve in advance. And if the class is sold out, there will be The Appetizer Show next month.

John and Lisa Howard-Fusco Regional Editors, Ocean County. Although they and their two kids call Ocean County home, their John and Lisa Are Eating in South Jersey food blog has them traveling all over the southern region of New Jersey. They and their blog have been mentioned in articles by the New York Times, Courier-Post, nj.com and njmonthly.com. Lisa has written articles and reviews for South Jersey magazine as well as for Ed Hitzel’s Restaurant Newsletter and Hitzel’s Restaurant Magazine. And John could use a Gaetano’s cheesesteak right about now.

Ride to Feed the Masses

Elizabeth Norton

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November 3, 2010

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Motorcycles
On Saturday, the Cape May County Chapter of the Red Knights hosted a ride from Main Street Cycle in Cape May Court House to Natali Vineyard where they served pulled pork platters to raise money for local food banks. The club also collected non-perishable food items to donate. It was a gorgeous day for a ride and I christened myself as a real biker by taking my first (and hopefully only) fall turning onto a gravel road. The bruises are ugly, but I was fortunately distracted by the tunes of Geno White playing at the back of the tent and all the amazing food.

Vendors

The highly talented chefs from Copper Fish were in attendance serving mouthwatering crabcake sliders with a chipotle remoulade. Pensari “Old World Sausage Bread” sounds like something out of the medieval era, but their sausage bread will warm your bones on a chilly autumn afternoon.

We also enjoyed Cinnabon and a little shopping through handmade jewelry, feather hairpieces, cigars and gourmet oils.

Wines

Natali served up glasses and bottles of their award winning wines including 100% NJ Blueberry, Plum Wine and Meadow’s Edge- my personal favorite. They brewed a peach sangria especially for this event.

The vineyard was packed with people enjoying good food and good music all for the good cause of helping those less fortunate. It’s especially important to think of the hungry as the holidays approach. For information about how you can help local food pantries, please visit The United Way of Cape May County.

Alison Heller is the Jersey Bites Cape May County Regional Editor. She also writes for Examiner.com and TrendHunter.com. She grew up on the beach in Wildwood Crest and currently works in advertising. After earning her Master of Fine Arts in English and Creative Writing in New York City (a place that was essentially Food Rehab), she stopped putting ketchup on everything and started experimenting with flavors. She loves sushi and cupcakes, sushi that looks like cupcakes, but never cupcakes that look like sushi. www.superalzy.com

November Food & Drink Fun in Morris County

Deanna Quinones

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November 2, 2010

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What to do once the costumes parties are over? Here are a handful of delectable events coming up in November around Morris County:

In celebration of their 25^th anniversary, Morris Habitat for Humanity is hosting a Chocolate Tasting on November 4 at ReStore in Mine Hill. Enjou Chocolate, J. Emanuel, Enchanted Chocolate, Chocolate Fountain Fantasies, The Candy Shop of Harding, Mara’s Country Desserts, Sugar Mommy Cupcakes, Dove Chocolate Discoveries, and Sugar and Spice will be on hand with delectable samples while the Sweet Adelines serenade. Event runs 6-8pm. Tickets are only $10; visit the Morris Habitat website to purchase:

If your humanitarian sympathies tend more toward the four-legged variety, check out the Wine Tasting at the Morris Museum to benefit homeless pets on November 10 (6-9pm). Madison’s Main Street Wine Cellar, in partnership with St. Hubert’s Animal Welfare Center, will offer a “walk around” tasting event that includes wines from all over the world and hors d’oeuvres donated by local area restaurants. Tickets must be purchased in advance: http://www.sthuberts.org or at The Main Street Wine Cellar, 300 Main Street, Madison. Despite the pet-friendly theme, pets are not actually allowed to attend. Cost is $50 per person, including entrance to the museum.

For the Anglophiles out there (you know who you are), the Park Avenue Club in Florham Park offers its annual fall fête on November 14 with a decidedly British theme: “Tea and Tonic.” Champagne cocktails, Pimm’s, tonics and gin; a specialty tea-tasting station; a cigar-rolling station; cucumber sandwiches, scones, strawberries and cream, and other “delectable high tea classics.” They also promise “lilting music to take a turn ’round the dance floor, and you can even have your tea leaves read!” Event runs from 4-7pm. Stiff upper lip optional. Ticket information is available from the club’s Development Department: 973-236-2998.

Want a break from getting up before dawn to stuff your turkey? Morristown’s Copeland Restaurant will do the work for you. A sumptuous three-course menu will be offered from 1-9pm on November 25. Selections include white acorn squash soup, seared Hudson Valley foie gras, chili-cinnamon glazed sea bass, prime NY sirloin, warm Valrhona chocolate brioche pudding, Copeland apple pie with cardamom ice cream–oh, and of course roasted turkey … though theirs is cognac- and maple-glazed. Cost is $59 adults, $29 children (11 years and under; the standard children’s menu will also be available). For more info visit www.copelandrestaurant.com.

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)