Congratulations to Val Pearson who wrote: I would love to try Chocolate, coffee, mango and strawberry.
Excellent choices Val. I didn’t get a chance to try the coffee yet, but you can bet its on my list.
Here are some of the Awards Blackwell’s Organic has won recently. You can order your own favorite flavors online, just CLICK HERE.
2009 Reader’s Choice – Best Cool Creamy Treat by Vegetarian Times Magazine
2009 Editor’s Pic – NJ Life Magazine
2009 Winner NJ’s Best 50 Women in Business by NJBIZ
2008 Sofi Gold for Outstanding USDA Approved Organic Product – Fancy Food Show, NYC
2008 Local Hero Award: Food Artisan – Edible Jersey Magazine
2008 NJ Small Business Development Center Success Award
2006 Emerging Business Woman of the Year – NAWBO-CJ
block from the theater. Jamian’s is the new name for the spot that used to be called Echo. The new owners have spruced up the place and added some cool new features, like the large glass garage style doors at the front of the restaurant which were wide open when we got there at 5 o’clock. When I say casual, I mean it. Seating consists of a bar and bar tables. Booths flank the wall opposite the bar and a few table at the front of the restaurant along the windows.
hot item as well as their wings. After hearing Junior describe how he cooks the wings on slow and low in the oven for hours before frying them, I am going to have to get back there to give them a try.
I just made this dip for a dinner party we’re going to and I had to write it down before it was forgotten. Back in 
I guess you’ve figured out that we wouldn’t be offering to give Blackwell’s Organic Gelato & Sorbetto away if we thought it was lousy, right? So, is a review even necessary? Oh, yes, I do believe it is.
Mary who said:
The event was held to kick off Shoprite’s participation as presenting sponsor in the NYC Wine & Food Festival starting today in Manhattan. Our lunch featured limited edition ShopRite specialty foods and the opportunity to meet ShopRite’s Executive Chef, Faith Alahverdian. We also got to learn a lot more about the origins of ShopRite’s line of gourmet culinary foods like their new line of canned San Marzano Italian Plum Tomatoes. Joe Gozzi, Director of Specialty Foods at Wakefern Food Corporation, the merchandising arm of Shoprite supermarkets is the guy who travels the world in search of food products for Shoprite’s specialty foods line. (I want his job in the worst way and told him so.) He was leaving for Europe right after the luncheon. Can you imagine? He showed me gorgeous photos of the farms in Italy where they hand pick the San Marzano tomatoes and explained the health benefits of the sparkling natural mineral water that they source from the summit of San Lorenzo Monte near Rimini, a former Roman colony known for its spring and therapeutic waters. Are you kidding me? They could pay me in olives and day old bread and I’d do that job.
Our final course was Easy Cherry Cranberry Cheesecake Tartlets made with Imported Shoprite Cherry Preserves. The chef explained that the cherries are grown in Canada on one farm and when the jars run out, you won’t see the Cherry preserves on the shelf until the next growing season. I learned that this is one of Shoprite’s goals, to single source foods to insure the quality and freshness.
I’m hoping this picture shows how truly cool this place is. Last night was my first visit to The Wine Loft at Pier Village. Peter and I attended a “Tweetup” with some of our fellow Twitter friends. I had heard of The Wine Loft, actually I follow them on Twitter (God I’m a geek), but I had no idea what to expect. What I found was a cozy hang out with 
heese platter which you can see here. Danish Blue, Irish Porter Cheddar, Aged Manchego, Parmagiana Reggiano, and French Goat cheese. ($16) The Irish Porter Cheddar (the brown speckled piece) is unbelievable.
Congratulations to 
Two weeks ago, I finally got the chance to make the trip up to Keyport to visit the little place known for it’s big flavors, 
Our first dish was the Voodoo Shrimp appetizer. People, Let me tell you, I had to refrain from licking the bowl. The shrimp is served over corn bread, scallions and tomatoes with a sauce that should be bottled and sold as a condiment. It would be fabulous on pretty much everything. You can order this dish as an entree also, which is just what I’m going to do next visit. I tried prying the recipe from the waitress who did confess to Worcestershire sauce and cream as the base. I am going to have to tinker with this.
selection of barbecue sauces for dipping. The mustard didn’t cut it for me, no pun intended.
Well, by the end of the meal we were stuffed but we just had to try this little beauty, the Fig Tart. I’m a huge fan of figs so this was heaven on a plate.
Alright, I’m the first to admit it. I am a spaz when it comes to crafty holiday goodies. Just look at this sad line up. Zombie Mr. Bill’s ?? I guess baying at the moon and my attempt at a cat or a mouse?? not really sure. I’m going to say cat, because mice aren’t exactly Halloweenie. Despite the obvious design flaws, the end result according to my boys was pretty darn tasty. These little beauties are being submitted to a competition held by General Mills. (don’t laugh) I really hope they have a beginners category.
