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This is New Jersey: Monmouth Battlefield State Park

Deborah Smith, Executive Editor
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Each June, Monmouth Battlefield is the host to one of the most popular Revolutionary War reenactments in the country.  Thousands of visitors come out to tour the camp grounds and watch the Battle of Monmouth unfold before their very eyes.

Younger visitors get a taste of what it was like to fall into the ranks of the continental army.

Click here for more beautiful photos of this year’s Battle of Monmouth reenactment courtesy of Chantale Taurozzi of ChanTzi Photography.

“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.  JerseyBites (@) gmail.com

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Five Foodie Things to Do in Ocean County This July

Deborah Smith, Executive Editor
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It’s hot. Really hot. The last thing you want to do is be outside. And yet, you are a food enthusiast and it’s high season for food festivals. What’s a person to do? Find lots of shade, drink plenty of fluids, and brave the elements for the following five events:

1) A Taste of Summer – A Jersey Fresh Celebration

July 10th will be a very special day at the Viking Village in Barnegat Light. For one fee ($30 at the door, $25 in advance), you will be able to sample all kinds of fresh grown produce as well as seafood from our local waters. If that weren’t enough, try a Flying Fish beer or a wine from Bellview Winery. It will be wall-to-wall Jersey food.

2) Ocean County Fair

OK, so it’s not gourmet cuisine that you will find at the fair. But sometimes, we really really want a deep-fried Oreo. Or corn on a stick, because it tastes better that way, right?  The Ocean County Fair will be held from the 13th through the 18th. The cost to attend is $6, and children under 10 are free.

3) New Jersey State Ice Cream Festival

As an avid ice cream lover, it’s hard to not get excited about tasting a number of fun ice cream flavors and then getting to vote for your favorites. On Saturday the 17th from 11:30AM to 5PM, enjoy ice creams from makers big and small, and as local as Sprinkle Shack in Bayville and Hoffman’s in Point Pleasant (both were participants last year). The cost for a tasting is $7 ($6 in advance).

4) Walk in the Vineyard Wine Trail Weekend

The Garden State Wine Growers Association does a wonderful job in helping to promote Jersey wine. Throughout the year, they have special ‘wine trail weekends’ where wineries throughout the state have special events taking place that same weekend. The Walk in the Vineyard weekend is July 17th and 18th, and it might be a nice time to check out Laurita Winery in New Egypt, the only winery located in Ocean County. If you have not been, it is a beautiful site that produces some very good wines.

5) Red Wine and Blues Festival

If you miss the Wine Trail Weekend, there’s always this festival down at the Tuckerton Seaport on the 24th from 2PM to 8PM. Sample a variety of Jersey wines as you sample the sounds of blues music. They have even thrown in a pie bake-off contest this year for good measure. Admission is $20 ($15 if you are a member of the Seaport).

John and Lisa Howard-Fusco are the Jersey Bites Regional Editors for 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.

Restaurant Review: The Brunch at the Hilton in Short Hills

Deborah Smith, Executive Editor
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It’s my family’s thing — brunch. Father’s Day, Mother’s Day, Christmas morning, even random Sundays, it’s the one place my entire opinion-infused family can be happy. Mom can enjoy some smoked salmon, capers and onions on a bed of a cream cheesed bagel, while Dad can get an omelette made to order. My sister and her husband can feast on the fine cheeses and whatever’s being offered at the carving station. And my nephew can ogle at the dessert table until he has finished five bites of his waffles. Brunch places — and good ones at that — is where you’ll find us on special weekend mornings.

So what do I eat? I usually hit the bread bar for a croissant and jelly, and sample cold cuts, cheeses and fruits — it’s a smorgasbord of sweet and savory. Usually, it’s a hit or miss, but at The Terrace in Hilton in Short Hills, I was not disappointed. I had ham, prosciutto and swiss cheese for round one, and my mouth watered the entire time. For round two, I indulged in a scoop of brie and a slice of aged cheddar. (Of course, my jellied croissant was there every step of the way.)

And yes, that’s all it took to fill me up. If you’re a fan of all that I mentioned and have a family who might agree, I suggest that you pay the Hilton in Short Hills a visit for brunch on weekends. And if that wasn’t enough to love it, the service was pretty amazing, and the ambiance was quite elegant.

The Terrace
41 John F. Kennedy Parkway
Short Hills, NJ 07078
Tel: 973-379-0100

Ysolt Usigan is the beauty and style editor for iVillage, a lifestyle blogger for Huffington Post, and a total foodie. From hot dogs to escargot, if it’s edible, she’ll explore. She might not be the best cook, but what she lacks in kitchen know-how, she makes up for in her research and reporting skills. And oh yeah, she’s also proud to be a Jersey girl and will prove to any one who might disagree that the Garden State has a plethora of dining options that give the big city eateries a run for their money.

This is New Jersey: Fishing on the Delaware in Stockton, NJ

Deborah Smith, Executive Editor
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If you’re headed in the opposite direction of the beach this Holiday weekend, you might find yourself at the Delaware & Raritan Canal State Park.  A huge attraction to both historians and nature buffs, the park is a 70 mile linear park that takes you past 19th-century bridges, bridge tender houses, past and present locks, cobblestone spillways and hand-built stone-arched culverts. For more pictures of the scenery along the park’s path through Burlington, Hunterdon, Mercer, Middlesex and Somerset Counties,  click here.  There’s been some flood damage along the path due to the heavy rains over the past month.  Some of the paths may have downed trees according the park’s website so it is probably a good idea to call before visiting.

“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.  JerseyBites (@) gmail.com

**Photo courtesy of Robin Damstra, our Mercer and Hunterdon County Editor for Jersey Bites

Recipes for your Fourth of July weekend

Deborah Smith, Executive Editor
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Recipes for your Fourth of July weekend

 

I just had to lead off with the Alabama Deviled Eggs from the Better Homes and Gardens Grilling issue.  They were just too pretty to put in second place.  So, what does a Deviled Egg in Alabama have over your run-of-the-mill Deviled egg? Horseradish, lemon and a little cayenne pepper.  In the magazine they are paired with Alabama Ribs which contain these same ingredients in the barbecue sauce.    These eggs are light, lemony and will make your guest go, hmmm.  If you like horseradish, which I do, kick the recipe up a notch and add more to taste.

INGREDIENTS

  • 4 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon cider vinegar
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon sugar
  • 1/4  teaspoon finely shredded lemon peel
  • 1/4 teaspoon cracked black pepper
  • Cayenne pepper

DIRECTIONS

1. Hard boil eggs and run under cold water until cool enough to handle.

2. Peel eggs and halve.  Remove yolks and set whites aside. Place yokes in a small bowl and mash with a fork.  Add Mayo, vinegar, horseradish, sugar, lemon peel and cracked black pepper.  Stuff each egg white halves with mixture.  Cover and chill until serving. (up to 24 hours). Before serving sprinkle with cayenne pepper.

Now this one you’re gonna wanna kiss me for. (after your guests stop kissing you, that is.)  Bodacious Balsamic BBQ Sauce. Another winner from the BH & G Grilling issue.  The editor highlighted it as her favorite pick, and I couldn’t agree more.   I’m feeling a little disloyal since I have always promoted Ina Garden’s Insane Barbecue Sauce, but I have to admit I like this one better and its much easier to prepare (love that).

INGREDIENTS

  • 1 cup lager beer
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup white balsamic vinegar
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons cumin
  • 2 teaspoons Sirracha sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon liquid smoke

DIRECTIONS

Bring to boiling, reduce heat and simmer, stirring frequently for 25 minutes, or until reduced to 2 cups.  Use on chicken, ribs, pulled pork or anything else your heart desires, then kiss me.

Coleslaw two ways, eh, let’s make it three

I love coleslaw.  I always thought my Mother made the best coleslaw, so when it came time for me to take the reins, of course I asked dear old Mom for the recipe.  Not surprisingly, that recipe was no where to be found.  Evidently I inherited my organizational skills from my mother.  Not to be deterred, I set out to find a recipe that came as close as possible to what I remember from my childhood.  And, I am happy to say, I did it.  The first on the list, my childhood favorite, is the traditional Creamy Coleslaw.   I always make this when serving pulled pork or ribs.  It’s just a must in my book.

Creamy Coleslaw

INGREDIENTS:

3/4 Cup mayonnaise
3 Tbs. sugar
11/2 tablespoons white wine vinegar
1/3 cup oil
1/8 tsp onion powder
1/8 tsp dry mustard
1/8 tsp celery salt
1 dash black pepper
1 Tsp. lemon juice
1/4 tsp. salt
1 large bag of shredded cabbage or 1 large head, shredded

This recipe is adapted from Diana Rattray’s Creamy Coleslaw recipe on About.com. The original recipe called for a 1/2 cup of half-and-half. I omitted this and thought the coleslaw was perfect.  Be sure to toss your cabbage with dressing and refrigerate for a few hours to soften the cabbage. Serves 8.

Tangy Mustard Coleslaw

This coleslaw I made the other night to go with barbecued Salmon.  I really liked the tangy mustard with the sweetness of the fish.  Go light on the red onion if you are going to be close-talking with anyone.   I found this recipe on a fellow food blogger’s site, so instead of copying it here, I’m going to send you there.  Homedeconomics This is originally a recipe from Cooking Light Magazine.

This last recipe comes from a friend of mine and is always a crowd pleaser.

Chinese Sunflower Coleslaw

2-3 lbs Napa cabbage
1 bunch of green onions (scallions)
1 cup slivered toasted almonds
3/4 cup roasted sunflower seeds
2 pkgs. beef ramen noodles (only use one packet of noodles and discard second) You will need 2 pkgs. of flavor packets for dressing.

Salad dressing
1/2 cup sugar
1/3 cup oil
1/2 cup cider vinegar
2 pkgs. ramen beef flavor packets
Mix together in cruet or plastic container and refrigerate

Separate, wash and dry cabbage leaves and cut out hard cores.  Slice leaves fine and add chopped green onions.  I do this the night before and dry leaves well and put in large baggie and refrigerate.

Break up ramen noodles and add sunflower seeds and almonds and put in separate plastic bag.

Mix the sugar, oil, vinegar and 2 ramen beef packets and shake in cruet or plastic container.

I keep all ingredients in 3 separate containers and do not toss until ready to serve.

For more great barbecue ideas, check out our Barbecue Favorites category.  Some of our top picks:  3 Bean Casserole, Orzo with Tomato, Basil and Feta, Debbie’s Damn Good Babyback Ribs, and the always popular Corn, Blackbean and Avocado Salad.

Have a wonderful 4th of July Weekend everyone.  If you haven’t already done so, be sure to “Like” our Jersey Bites Facebook page, so you can keep up with everything that is going on here and make some new foodie friends.

 

Bites from the Editor

Deborah Smith, Executive Editor
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One of my favorite things to do is experiment in the kitchen.  I live one mile from the beach, but I’d rather spend my weekends barefoot on cool tile, digging in cabinets, and wading through stacks of recipes.  So, when Holiday weekends come along, and barbecuing is the name of the game, I’m in my glory.  All week long, I’ve been reading the Better Homes and Gardens Grilling issue and experimenting with new recipes I can share with you. I’ve stumbled upon a phenomenal barbecue sauce recipe that I will be sure to post tomorrow, just in time for your 4th of July party, and I will be sharing experiment #2, Alabama deviled eggs.  What makes a deviled egg “Alabamian?”   You’ll just have to wait and find out.  We’ll also be including some of our tried-and-true barbecue favorites, so be sure to check out tomorrow’s post.

This past month, we welcomed two new contributors to Jersey Bites, Heidi Raker Goldstein, who will be covering Bergen County for us, and Melissa Beveridge, our “Bites from the Beach” correspondent, who has the daunting task of uncovering the must-visit spots on Long Beach Island, poor girl.   Our resident produce guy, Tom Kovacevich, will be back this month with his advice on Jersey peaches, where to find them, and what to do with them when you do.  How about grilled and served with blue cheese in a salad, for starters? (heaven) We’ll have more “Jersey Fresh” recipes for you this month, of course, and as always, welcome your submissions.

You can also look forward to an exciting giveaway from Emile Henry this month.  I can’t tell you the details yet, but it means more experimenting in the kitchen for me (yeah) and a really great giveaway for all of you.  If you are not familiar with Emile Henry’s products, take a look at their website and let the drooling begin.  Stay tuned for this giveaway later in the month.

That’s it for now, folks.  Tune in tomorrow for those great barbecue recipes I promised.  And, if you’re thinking about doing all your grilling on that lackluster gas grill of yours this weekend, check out my Ode to Charcoal post from 2008.  Grilling took on a whole new dimension when I discovered hardwood charcoal, and I’m out to convert the world.

uproot in Warren

Deborah Smith, Executive Editor
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This is an amazing place. You almost don’t have to read any further, just go. I can tell you how I came to that point, but I’m struck by the dichotomy of how my experience will be easy yet difficult to write about.  Ah, but  I’m getting ahead of myself. With these things, it’s best to start at the beginning.

One of the perks of being a food writer is discovering new,  innovative chefs and restaurants. So when uproot reached out to Jersey Bites and told us what they were up to, they got our attention.  And,  I was lucky enough to get the assignment.  uproot is located in a newer, up-scale mall at the intersection of Mountain Boulevard (county Route 527) and Mt. Bethel Road in Warren.   This modern setting is perfectly in keeping with the restaurant’s culinary intent, contemporary American cuisine.

The interior is not small by any means but the different seating areas create a more intimate atmosphere, or as I now think of it, aura. There is an informal area near the bar where a row of tables line the wall almost the length of the building.  A more formal room resides at the rear and another,  with small raised tables and stools, was where our party of eight spent a little time in paradise.

I started with the namesake cocktail, the Root, which is a distinctive combination of ginger spice, ginger beer, ginger juice, rum, vanilla falernum and citrus. This was my first clue that not only were my expectations going to be far exceeded, but that I was going to walk away with an entirely higher set of expectations. (Pity the next establishment that attempts to achieve the new bar height.)

I selected two warm items for my first course. The Wood Stone Roasted Octopus which  consisted of duck ham, confit, cherry tomato, and aged balsamic. The octopus was tender and wonderfully complemented by chorizo sausage.

The second appetizer was the Mergeuz Stuffed Quail, which included ramp risotto and piqullo pepper coulis. At this point, I remarked to one of my dining companions that I could have easily been satisfied with a larger portion of either of these appetizers as an entrée.

But, since there was no stopping at the appetizers (poor me) we moved on to entrees.  Since it was previously noted that uproot has a special finesse with fish, I selected the Day-Boat Halibut. The main ingredient was complimented by celeriac, asparagus, and mushroom butter.

Conversations throughout the night with Executive Chef Anthony Bucco revealed his commitment to providing a valued experience for his patrons.  His intent is “to suit their needs and suit their tastes.”   The chef’s attention to detail is not to be underestimated.   For example, to ensure that your taste of the wine or food is not affected by the water, they have installed a water-purification system called Nordaq, which produces and purifies the water on-site, leaving the salts and minerals in tact while removing added chemicals and flavors. It can be carbonated or left still. They are the only place in New Jersey licensed to operate this system.

And then there’s the fact that he personally knows all the suppliers of his products and understands, for example, how the livestock are raised. This is important to uproot.  Their informative and well-organized website can be found at: http://uprootrestaurant.com/.

The proceeding was the easy part to write. It is all secondary, however, compared to what is more important but somewhat harder to convey.

Wikipedia notes sincerity as the virtue of one who speaks truly about his or her own feelings, thoughts, and desires. I can think of no better word to explain just why everything that I was served was as amazing as it was. It was prepared, cooked and served with sincerity.

The Don Juan character from Carlos Castaneda’s novels advises Carlos to determine if a path has heart? “If it does, the path is good…” and “…makes for a joyful journey”. Clearly uproot is a path with heart for Chef Bucco, and I’m glad to have found my way out of the woods.

uproot

http://uprootrestaurant.com

9 Mount Bethel Rd., Warren, NJ 07059

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.

Recipe: Blueberry Bread Pudding

Deborah Smith, Executive Editor
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As every red and “blue” blooded New Jerseyan knows right now, it’s blueberry season here in the Garden State and according to sources, we’ve got a bumper crop to look forward to.  So, what to do with all those beautiful berries?  Here’s one of my favorite recipes.  This can be served as a special breakfast treat or dessert.  The directions say to soak overnight, but it also works just fine soaked for a good six hours.

INGREDIENTS

6 cups cubed day old bread.  Approximately 6 slices.

1 (8 ounce) package cream cheese, cut into 1/2 inch cubes

1 cup fresh blueberries

6 eggs, beaten

1 cup of milk

1 teaspoon vanilla

1/4 cup maple syrup

Lightly grease a 8 x 8 inch baking dish.  Place half the bread cubes on the bottom of the dish.  Top with cream cheese and blueberries.  Top with remaining bread.

In a large bowl, gently beat eggs, milk, vanilla extract and syrup until well mixed. Pour over bread mixture, gently pressing down until all bread is saturated.

Refrigerate overnight or at least 6 hours.  Let stand at room temp for 30 minutes before baking.

In a 350 degree oven, bake covered with foil for 25 minutes.  Uncover and bake for another 5 minutes until center is firm.

For sauce:

INGREDIENTS

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

Mix sugar, cornstarch and water.  Bring to a boil stirring constantly.  Mix in 1 cup blueberries and reduce heat.  Simmer for 10 minutes or until berries burst and sauce thickens.  Stir in butter until creamy and pour over bread pudding.  Serve with vanilla ice cream for dessert and enjoy.

If you missed Tom Kovacevich’s post on New Jersey Blueberries, check it out here: New Jersey Blueberry Harvest Begins.

Legal Sea Foods in Short Hills

Deborah Smith, Executive Editor
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When you think of a seafood restaurant — a quality one for that matter — you typically assume they’re located near beaches, bays and rivers. Such is not the case for Legal Sea Foods; even still, after having dinner there last week, I can honestly say it’s one of my favorites in the Garden State — shore towns, rivers and bays combined. The funny thing is, it’s located inside the Mall at Short Hills.

I was seated at a booth and had a great view of other patrons eating. Legal Sea Foods is a family joint. Tables of four with both parents and kids dominated. Next to me was a group of three girlfriends out for a night on the town, drinking champagne and picking at appetizers. Across the way, there was a couple who appeared to be in the “honeymoon stage” of their relationship.

I got a generous helping of coconut shrimp (best I ever had, hands down), calamari (three different kinds in the sampler, the Asian-inspired one was the most tasty) and tuna tartar (which was so fresh) to start. Divine! For my entree, I asked for the Red Onion Jam Swordfish with a sweet sauce. Even better!  Restaurant goers also clued me in on the heaven that is the Nutty Atlantic Salmon with capers and ravioli (pictured). I wouldn’t be surprised if the pasta is homemade.

At dinner’s end, I realized what made this restaurant really stand out: its intricately designed dishes (the kind you’d see at a four-star restaurant), carefully planned menu and twists. It’s like every dish had been reinvented for my own enjoyment. All in all, Legal Sea Foods trumped the other seafood chains I’ve been to — sorry, Red Lobster and Joe’s Crab Shack. And add to the list the seafood eateries by the shore. You are no match for this restaurant.

Legal Sea Food

1200 Morris Turnpike

Short Hills, NJ 07078

973-467-0089

Monday – Thursday 11am – 10pm

Friday – Saturday 11am – 11pm

Sunday 11am- 9pm

 

Conrad’s Confectionery in Westwood, NJ

Deborah Smith, Executive Editor
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As summer heats up and cool drinks are the order of the day, Conrad’s Confectionery, a year-round mecca for chocolate and traditional holiday sweets, offers vibrant, refreshing options. This 82 year-old family-run institution transforms itself in the spring and summer months into an old fashioned soda fountain, with counter seating and small tables and booths to tuck into in the back. The menu is vintage Americana at its best, with triple-decker and single sandwiches and salads offered in a Happy Days kind of atmosphere. A walk-up service area beckons with a fun-to-ring chiming doorbell, nearly 15 standard hard ice cream flavors, sherbets, soft ice creams and delectable toppings. All ice creams and toppings are made on the premises, from hot fudge and whipped cream to simple and fruit-based syrups, caramel, marshmallow and peanut butter. Sundaes are worth the calories, particularly when enjoyed at the soda fountain where glass canning jars brimming with dry toppings like non-pareils, praline pecan granola and coconut create a charming, folksy vibe.

Cones are a popular option (starting at $1.50 for a “Mini Me”) along with French ice cream soda ($5.00, ice cream soda topped with fresh made whipped cream, nuts and cherry), milk shakes ($3.75/$5.50), milk shake floats (same as the shake but with an additional scoop of ice cream), malteds (starting at $3.95), cherry lime ricky ($3.50, fresh squeezed lime, cherry syrup and soda water) and other freshly squeezed citrus drinks. Peach ice cream, made with Jersey grown peaches, was deliciously creamy with a subtle aroma and flavor of the stone fruit. An inviting selection of homemade sherbets are refreshing choices, particularly when blended into coolers. My favorite is the Lemon Cooler ($4.50), made with simple syrup, fresh juice of one lemon and seltzer water and topped with a large scoop of lemon sherbet. The bright lemony flavors of summer are delightfully fresh in this nicely balanced sweet and citrus-tangy drink that requires straw and spoon to enjoy. My son Josh is a fan of the egg cream, a mix of chocolate syrup, splash of milk and a long shot of seltzer water.

Sandwiches and salads are a natural accompaniment to Conrad’s sweet drinks. Josh’s hands-down favorite is the BLT, which pleases as much with its simplicity as it does with its flavor. My daughter Olivia raved about the tuna sandwich, nothing fancy or sophisticated about it, “just the way it should be.” This is solid white tuna, smashed into a smooth flake and well blended with good mayo, free of celery, reminiscent of Eisenberg’s in NYC’s Flatiron district. Served with slices of ripe Jersey tomatoes on toasted rye, it was sandwich shop perfection.

Conrad’s walk up entrance seems to have its share of four legged customers and the eatery thoughtfully keeps bowls of fresh water adjacent to the door for dogs. According to 3rd generation owner JJ Conrad, the vanilla Mini Me cone is the most popular choice for canines.

Conrad’s Confectionery is located at 107 Westwood Ave., Westwood, NJ, (201) 664-2895, www.conradscandy.com. Soda fountain hours are Monday through Saturday, 11AM-10PM, Sunday walk up window only 2-10PM. Closes early in bad weather.

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].

Calling All First-Time Restaurateurs!

Rachel Bozek
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If you’re an independent first-time restaurant owner who will be opening up shop sometime in the next six months, today just may be your lucky day.

The Opener, a TV series featuring chef and restaurant consultant David Adjey, focuses on the range of experiences first-time restaurant owners go through as they get their new businesses off the ground, while Chef Adjey lends his expertise to put the finishing touches on each new hot spot.

The show’s producers are looking for a couple of New Jersey locations to feature on the series. If you’re interested in applying, check out this list of criteria, then GO FOR IT!

Restaurants MUST…

… be owned by first-time restaurant owners only.
… be opening in the next six months.
… NOT be a chain or franchise.
… be full service. (No delis, bakeries, or take-out-only spots.)
… have at least 30 seats.
… want the help of a restaurant consultant and his team.
… be willing to divulge their budget on camera.
… be open to having a crew shoot in their establishment for about 10 days.

If you apply, please be sure to let the producers know that you heard about the show from Jersey Bites!

CONTACT:
[email protected]
(416) 324-8537 x326 (Please note that their main office is in Toronto.)

Here’s a sneak peek of the show itself:

Stay tuned for a Jersey Bites interview with The Opener’s David Adjey, coming soon.

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

Banana Jack Murphy’s Opens in North Wildwood

Elizabeth Norton
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Intrigued by the rumor of alcoholic milkshakes almost as much as the sudden appearance of this mystery restaurant, Justin and I made a date for Banana Jack Murphy’s to investigate.

The place is gorgeous. It’s spacious with high back booths and outdoor stools covered in faux horse hair. It’s bright, yet intimate with a comfortable ambience. It’s the kind of place you’d expect to find in New York with foie gras on the menu. However, the laid back, casual atmosphere and menu of specialty burgers contradict the decor so it feels like a high class night on the town without the pressure of pronouncing your order correctly.

I had to sample one of the spiked shakes I’d been hearing so much about. It was a difficult decision to make with so many delicious shakes offered up. I ordered a Chocolate Cherry Bomb which consisted of chocolate ice cream, cherry vodka and kahlua. It was delicious. There was just the right amount of alcohol so you could taste it, but it wasn’t overpowering. I can’t wait to try the others at the outdoor milkshake bar.

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We started with an order of sweet potato fries with sweet chili dipping sauce. The sauce was tangy with just enough of a bite. I loved the pommes frites presentation and the way the fries were cut balanced the never ending conundrum of crispy vs softer, floppier fries. There wasn’t a bad one in the bunch.

The burger menu was intimidating at first. Not necessarily because of the size, but because the burgers were pretty unique to anything I’d ever seen before. Justin ordered a Top O’ the Morning Jack- a burger topped with American cheese, bacon and a fried egg. It was like breakfast and dinner sandwiched on a bun. The yolk mixing with the bun and burger tasted amazing.
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Taking a crazy chance, I ordered the weirdest burger on the menu and, quite possibly, on the planet. The Graceland Jack is a burger topped with crispy smokey bacon and banana slices. The top bun comes slathered with peanut butter. I know! What are these things doing on a hamburger? They’re working! I was skeptical going into it, certain I would find my dinner disgusting. I was stunned. The peanut butter added a nutty flavor to the bacon’s smokiness while the banana provided an interesting texture and just a hint of sweetness. I ate the entire thing and I can never finish a whole burger.
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Banana Jack Murphy’s is certainly an exciting, funky addition to the island. With an outdoor milkshake bar and plenty of seating on the patio, it’s is sure to be a destination this summer and a favorite for locals and shoobies alike.

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

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