On a very cold Monday morning around 11am, I ventured up to the Long
Branch beach for an overdue trip to a little piece of Hawaii called Shaka at Pier Village. Guests are first greeted by a set of bright yellow Adirondack chairs and high top tables made out of bottle caps optimistically waiting for warmer weather! Walk through the doors and you are instantly drawn to their beautiful fish tank designed and serviced by Advanced Reef Management of Keyport, which contains tropical fish and Hawaii’s State fish, the Humuhumunukunakuapua’a (hmm, spell check thinks I misspelled that.)
The décor in the restaurant is described as 100% RESHAKABLE (“This item meets Shaka’s guideline as an eco-friendly and sustainable sourced product)! Such as bottle top tables, surfboard bar tops made with 100% reclaimed wood, counter tops made with recycled glass, recycled ash and sea shells, washers and dryers for garbage receptacles; church benches from Monmouth Beach. It all makes for a very Karma cool environment.
Shaka is owned by Philip Sciortino, a local Jersey boy and longtime surfer who travels to Hawaii whenever he can break away. He started SHAKA with a shaved ice cart on North Beach two summers ago. Last summer, he decided to open up SHAKA, the restaurant with partners Kirk Ruoff and Lance Redaelli. I and many others are glad he did.
Within minutes the aroma of fresh food told my tummy it was time to eat. Phil suggested Duke’s Chicken Burrito (all natural grilled chicken, manchego cheese, cilantro brown rice, guacamole, and grilled fajita vegetable medley along with a side of tri-color chips). I could taste every fresh ingredient noted in its description. The chips, were a nice crunchy side with the fabulous chipotle spiced salsa. Yum!
SHAKA’s menu has something for everyone, e.g., burritos, tacos (soft and hard), salads, rice bowls, and mahalo flatbread quesadillas, ‘island’ drinks, and SHAKA real Hawaiian shaved ice. There is also a ‘Little Dudes and Dudettes Menu” for the kiddies. And all of SHAKA’s meats are free of hormones, antibiotics and unnatural preservatives!
Now, you may not be thinking Shaved Ice in February, especially with all of the uninvited ice still lingering on our sidewalks and lawns, but just think hot, humid summer day when you order Shaka’s original shaved ice from Hawaii. Phil made me a ‘SHAKA Rock’ (their secret island recipe) with added flavors of coconut and lemon. I just sat, savored and smiled! I was not rushing this!
But, all good things must come to an end, and so did my little Hawaiian getaway at SHAKA. I will be back for another bite for sure, especially after reading all of the great comments from customers about their fish tacos on their website. Mahalo Phil and SHAKA!
SHAKA” is a common greeting gesture associated with Hawaiian surfing. Locals use it for various meanings like “all right”, “cool”, “smooth”, “hello/goodbye”, etc. It is also used to convey what Hawaiians call the “aloha spirit”…friendly, understanding and thanks…so “Throw a SHAKA today”!
SHAKA
Pier Village
20 Centennial Drive
Long Branch, NJ 07740
PH: 732-272-1542
Beverly A. Beveridge, Monmouth County Regional Editor, jerseybites.com
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). She enjoys dining out, piano, tennis, travelling, designing her JERSEY GIRL swimsuits and Calendar, music (especially Rock Concerts) and meeting 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’. www.passporttoperu.net

I am thrilled to introduce you to the newest addition of the Jersey Bites family, Robin Damstra. Robin will be taking over as Jersey Bites Regional Editor for Hunterdon and Mercer Counties. Regional what? you ask. Oh, we’ve got big things a cookin’ here at Jersey Bites. Within the next 6 months, we will be launching hyper-local Jersey Bites blogs in Hunterdon, Mercer, Monmouth and Hudson Counties. Each Regional Editor or Editorial Team will be covering all of the local food news and reviews for their area. We will continue to offer great recipe suggestions, giveaways and all the rest that makes Jersey Bites unique but now you will have your own backyard piece of Jersey Bites . The regional blogs will aggregate here on Jersey Bites central, so if you’re in the mood to discover what’s going on in different parts of the State, tune in to jerseybites.com. If you want just your own local foodie news, check your neighborhood Jersey Bites blog. We’ll be rolling out more and more hyper-local JB blogs as the year progresses. It is going to be a very interesting year here on Jersey Bites and I hope you will send in your suggestions and best wishes as we blaze this new and exciting trail. For those of you in Hunterdon and Mercer Counties, you are in for a treat. Robin Damstra is a talented food photographer and writer. You can check out more of her gorgeous photos and recipes on her blog
My fiance, Jim, and I owe a tiny part of our upcoming marriage to the Rosemont Cafe. Now I’ll admit that sounds a little cheesy, but we are getting married, and it was just Valentine’s day, so hear me out. A few years ago, when our relationship was a fledgling thing, with all the excitement and insecurities that come with a new relationship, we spent many nights camped out at our table in the back of the homey, dimly lit cafe, sharing a bottle (or two) of wine (it’s BYO), talking about poetry and life over caesar salads and grilled duck breasts, falling in love.
And the desserts are a must, even if you aren’t trying to woo a fiance. The Cafe makes splendid pies: sweet, buttery, and topped with thick, unsweetened whipped cream. (If they have the maple pecan, go for it. Trust me.) The chocolate pot de creme is another winner.
I am so excited about this Giveaway. 

Owners (husband and wife team) Tommy and Yvette Bonfiglio, greeted us with genuine smiles and eyes gleaming, anxious to tell us everything about their new restaurant which opened on December 28, 2009. We met first with ‘bubbly’ Yvette who is as energetic and dedicated as they come and had so much to tell us. Then Tommy welcomed us with words of pride about his restaurant and his success at seeing everyone so happy eating his ‘pizza done right’. Tommy explained how he traveled for three years tasting pizza around the region before he perfected his “passion-infused” pizza! As we spoke, I saw them both keeping watch over their customers and obviously enjoying the evening dining with family.

This weekend is going to be a great one for staying inside and cooking. As weather.com is so gently putting it this morning, we’re supposed to get “walloped” by a pretty big snow storm. So, the grocery stores are going to be packed, but if you want that perfect pot of chili ready for game day, I’m sure I’ll see you there. Here are my picks and some guest picks for some super Superbowl menu choices. I don’t list wings but you can bet we’ll have them at my house. The recipe I use is nothing more than coating the wings lightly with seasoned flour, deep frying them and tossing with the hot sauce recipe right off the bottle of Frank’s Hot Sauce.
Many of you already know that Twitter and I are quite an item. I realize the little blue bird does not appeal to all, but for the 20 + million people using Twitter, it’s a down right addiction. So, when Wine Twits contacted me to tell me that they were throwing a Sip and Twit event at 

hicken Stock Recipe: Throw your chicken carcass, picked fairly clean, into a large pot. Fill the pot up with water until the chicken is 3/4 covered. Add 1 onion roughly chopped, 2 celery stalks washed and roughly chopped, use the greens if you have them and 2 carrots washed and roughly chopped. Add a 2-3 bay leaves, about 10 peppercorns and about a teaspoon of salt. That’s it. Just let it simmer until the stock is a nice deep tan/brown color. I let it go for hours. Strain through a sieve into a large bowl. It makes the house smell great and produces a fantastic stock.
Before a much planned visit to the “Big Apple” I went to the internet to find a French restaurant for dinner on one of my few precious date nights out with my husband! In my ‘internet travels’, I came upon CERCLE ROUGE on West Broadway, a quaint French restaurant that I just have to share with all of you!
My husband (and assistant in this outing) chose the Truite Amandine (almond trout with haricots verts, steamed potatoes, and lemon brown butter). Let me say that fish is not one of my favorite meals, but, after one ‘bite’ we shared the rest of the dish – and he mine!
As if the meal could not get any better, Chef Pierre Landet came out to greet us with my favorite French dessert – Crème Brulee (French for ‘burnt cream’)! This incredible French dessert (brunt cream, crema catalane, or Trinity cream) consists of a rich custard base topped with a contrasting layer of hard caramel. It is served cold, or with the custard cold and the caramel warm and can have one of many flavors: lemon zest, rosemary, chocolate, a liqueur, fruit, etc. Ours was served with two fresh raspberries on top.
Beverly A. Beveridge, Monmouth County Regional Editor, jerseybites.com
Guest Bite by Melissa Yurasits
Melissa Yurasits: Grew up on the Jersey Shore and returned to the Garden State after four years of living in Boston for college. Works in publicity/promotions by day but at night loves checking out new restaurants or cooking up new recipes with her boyfriend in their Jersey City apartment. Can’t name a favorite food, except for anything and everything cooked by her Dad, who doesn’t believe in recipes (but it turns out amazing everytime!).
extraordinary distillery.



