Page 23 ⋆ Jersey Bites

New NJ Restaurants to Experience this Fall

Deborah Smith, Executive Editor

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August 20, 2022

New NJ Restaurants to Experience this Fall

Cooler temps and back-to-school vibes always get me in the mood for breaking away from the grill and roaming the state for new culinary adventures. Here are some exciting new places to check out as we approach fall. From Fort Lee to AC, and many towns in between, the Garden State has so many new spots to discover. Let us know if you’ve uncovered a new gem we should experience!

Gordon Ramsay’s Hell’s Kitchen Restaurant, Atlantic City

The Atlantic City collection of Chef Gordon Ramsay continues to grow. The renowned chef already has two restaurants in Harrah’s and Caesar’s, and he’s now opening a third, modeled after the iconic Hell’s Kitchen set. Located within Caesar’s, the restaurant will pay homage to the show with its red and blue color scheme, plus Gordon Ramsay’s classic dishes, such as beef Wellington.

Gordon Ramsay’s Hell’s Kitchen
Caesar’s
Atlantic City

801 Craft Kitchen & Spirits, Belmar

801 Craft Kitchen summer menu items — 801 Craft Kitchen & Spirits

Conveniently located on the corner of 8th Avenue and Main Street in downtown Belmar, this casual-yet-elegant restaurant offers contemporary American fare and an exciting beer and cocktail program. Chef Rob Tuzeneu delivers a menu featuring light shareable appetizers, seasonally sourced mains, and delectable desserts. The eatery shares the second floor with Beach Haus Brewery and enjoys the benefits of having some of the area’s best craft beer available for pairing with every dish. While craft beer is a big part of 801’s beverage offerings, the cocktail program featuring local spirits is also impressive. Enjoy the lively bar scene while taking in the hustle and bustle of the open kitchen. Or truly immerse yourself in the theater of the kitchen at the Chef’s Table!

801 Craft Kitchen & Spirits
801 Main Street
Belmar

Essie’s Restaurant & Lounge, Clementon

Soulful vibes arrive in small-town Clementon via Essie’s Restaurant & Lounge. With a focus on comfort food, the restaurant serves small plates and tapas. Options include hush puppies, colossal shrimp, and marinated alligator bites. Large plates include seafood gumbo, blackened salmon, and etouffée with chicken and shrimp. While they’re at Essie’s, guests can enjoy a variety of nightly entertainment, from karaoke night to “wine-down” Wednesdays.

Essie’s Restaurant & Lounge
1 Garfield Avenue
Clementon

Antioch Cuisine, Englewood

Turkish and Mediterranean dishes are the stars of Englewood’s Antioch, a restaurant that aims to provide its customers with a sense of warmth and family. Executive Chef Nick Akdas prepares meals like lamb chops, Turkish meatballs, and chicken adana (spicy chicken skewers). Antioch also offers a full catering menu.

Antioch Cuisine
35 W. Palisade Avenue
Englewood

Thumbs Up Ramen, Fort Lee

This new ramen spot just opened in Fort Lee’s Oak Tree Center. The menu includes the restaurant’s special “bubble ramen,” named for its bubby broth. There are eight ramen items to choose from, all of which are customizable. Tsukemen (Japanese noodles) is available as well, plus appetizers such as gyoza and pork buns.

Thumbs Up Ramen
2024 Center Avenue
Fort Lee

Dixie Lee Bakery, Keansburg

David Burke has gone back to his pastry roots with his recent purchase and refresh of Keansburg’s iconic bakery. Burke, who trained at the French École Lenôtre Pastry School, announced back in May that he’d purchased the 85-year-old bake shop. Dixie Lee serves everything from black-and-white cookies to doughnuts and cannoli. The bakery marks Burke’s eighth New Jersey eatery.

Dixie Lee Bakery
303 Main Street
Keansburg

Charlie’s of Lincroft, Lincroft

In the very near future, Charlie’s of Bay Head will have a Lincroft location. The restaurant will offer contemporary American cuisine in the form of appetizers like shrimp cocktail and braised pork belly; plus raw bar options, pizzas, and entrees like aged ribeye and fish & chips. Cocktails and a lengthy wine list are available as well, and reservations can be made online. Check the website for the opening date!

Charlie’s
700 Newman Springs Road
Lincroft

Cinnaholic, Metuchen

Cinnaholic first made waves when its founders appeared on Shark Tank, and now it’s adding another New Jersey location, in Metuchen. The bakery’s main event is cinnamon rolls, with a twist: They’re kosher, vegan, dairy free, lactose free, cholesterol free, and egg free. Create your own cinnamon roll, or choose from plenty of options, including the Cookie Monster roll or the caramel apple pie roll.

Cinnaholic
33 New Street
Metuchen

Chutzpah Kitchen, Westfield

About to open a second location in Westfield, this Maplewood favorite considers itself an “elevated, fast-casual spot.” Chutzpah Kitchen’s specialty is Middle Eastern cuisine, including falafel and kufta (minced lamb and beef patties with plenty of extras). Though the restaurant does not have an official opening date, customers should keep an eye out on Instagram.

Chutzpah Kitchen
138 East Broad Street
Westfield

Erlton Social Craft Bar & Kitchen, in Cherry Hill, NJ

Jennifer Shafer

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August 19, 2022

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Erlton Social Craft Bar & Kitchen, in Cherry Hill, NJ

The writer was invited to visit Erlton Social Craft Bar & Kitchen, and the meal was complimentary.

Whether you’re meeting up with friends, going on a date, having a family night, or looking for an after-work hang with officemates, it’s time to add Erlton Social Craft Bar & Kitchen, one of Cherry Hill’s newest dining spots, to your “must” list!

Get Ready to Have Fun

Maggie Partker, events and experience director, recently took me on a tour of 1960s building, which has undergone a full renovation. We started with the bowling alley, located in the “Big Event” area. Guests can bowl on their own, join a league, host a party, or rent the venue out for a special event. In addition to billiards, ping-pong, and shuffleboard, the Big Event is home to an arcade where you’ll find video games, claw games, and a prize redemption area.

Time to Dine

With urban chic décors such as trendy filament lighting, industrial touches, cozy bar, and copper electric fireplaces, the dining area offers a completely different vibe from the flashing arcade, neon bowling lanes, and laid-back table game rooms. It offered a distinct reminder that we were just a stone’s throw away from Philly.

Once we settled at a table, Erlton’s Joe Czeiner, Erlton’s dining experience manager joined Maggie and me. Together they told me about the restaurant’s ‘almost’ beginnings on the eve of the pandemic, the dining and entertainment concept, and, ultimately, the reopening. Now that they are open they are finding a huge amount of support and patronage in the community.

Fan Favorites

As I contemplated what to order, I knew I really wanted to experience a fan favorite. I started with the Mediterranean grilled vegetable plate. This shareable platter includes feta, roasted red peppers, seasonable vegetables, olives, hummus, and pita. The tuna avocado appetizer arrived next. This beautiful plate includes seared tuna encrusted in sesame seeds, over guacamole. Fried plantain slices and flowers top it off. Both fresh and delicious starters looked amazing and offered generous portion sizes.

My meal continued with the salmon B.L.T. from the menu’s “handheld” options. This sandwich really requires TWO hands! Served on thick toast, the caper mayo went well with the perfectly cooked salmon, and I couldn’t get enough of the bacon’s sweet glaze.

The Meal Continues

It’s safe to say that no meal at Erlton is complete without the Flight of Fries! Sweet potato waffle fries, beer battered twist fries, and truffle Parmesan fries pile high in individual baskets. The accompanying—yes, you guessed it—flight of sauces includes beer fondue, barbecue sauce, ranch, honey mustard, and maple honey butter. This tray stole the show and I highly recommend it as a fun, sharable group appetizer.

My meal ended on a sweet note, with a towering slice of Oreo cookies-and-cream cake—one of the current seasonal selections.

Specialty Cocktails and Craft Beer

It wouldn’t be a night out at a Erlton Social Craft Bar & Kitchen without a specialty cocktail. My options included both specialty and seasonal mixed drinks, and my drink of the night was Natalie the Pop Rocker. This fun sweet-and-sour drink sports a Pop Rocks rim.

More traditional bar goers can count on an old fashioned or a cosmo. And if beer is your drink of choice, Erlton has you covered with over 40 beers to choose from. At least 25 on the list are local craft brews.

Giving Back

Since the restaurant’s opening, the community has shown its support. In return, Erlton Social Craft Bar & Kitchen has made it a true mission to give back, with weekly “Gifting Tuesdays.” Every Tuesday, 10% of food sales support a local 501c3 charity.

In addition, the restaurant allows for back room space to be used during the week by any local organization that needs to hold a meeting. The restaurant’s staff is glad to be able to provide a space for this purpose. Organizations such as PTAs and local sports teams have greatly benefited from this offering.

For more information on reserving event space, to view the seasonal menu, upcoming entertainment, Happy Hour details, and info about all-ages Trivia Nights, check out the website.

Erlton Social Craft Bar and Kitchen
1536 Kings Hwy N #2
Cherry Hill, NJ 08034
856-795-5458
Website: erltonsocial.com

worldFLATS: Taking Veggies to New Heights

Ryan Gallagher

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August 14, 2022

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worldFLATS: Taking Veggies to New Heights

Known as a northern-NJ restaurant hub, Montclair welcomes worldFLATS, which recently opened its third location in the Essex County community. While the worldFLATS brand emphasizes the “FLAT” (an Armenian lavash, or flatbread, as we know it), the restaurant’s concept and flavors are far from one-dimensional.

worldFLATS signature Flats and Salads — worldFLATS signature flats, salads, and soups

The Concept

Lavash is often served with ground lamb, tomato paste, parsley, peppers, and onions, and baked over a wood-burning fire. Five years ago, worldFLATS founders, Nvair and her husband Zareh Beylerian, chose to stop eating meat but they both struggled with giving up their favorite childhood meal, an Armenian dish called lahmajun.

worldFLATS founders Nvair and Zareh Beylerian — *worldFLATS founders Zareh (on left) and Nvair Beylerian*

In her home kitchen, Nvair created her own meat-free version of the Middle Eastern staple. She used brown lentils, veggies, and spices served on lavash. It was a hit with friends and family. Their positivity encouraged Nvair to branch out and create meatless alternatives inspired by other international cuisines’ spice palettes.

The Plan

With this lifestyle change and exciting new culinary creation, the couple began plotting an idea for a restaurant that had been on their minds for years. After the start of the pandemic, when things were slowing down for so many businesses, the plan for worldFLATS really started to take shape.

Nvair knew the ins and out of developing successful recipes at home, but bringing them to the masses was very much out of her wheelhouse. Enter The Rutgers Food Innovation Center (FIC). The would-be restaurateurs reached out to the experts at FIC, who helped them get the recipes up to scale and guided them through a production process. They also calculated the nutritional information for each menu item.

Fast forward to March 2021, which marked the launch of the first location, in Paramus.

The Experience

When customers visit worldFLATS, their choices include 11 signature FLATs. worldFLATS now offers an all-vegetarian and vegan line of FLATS, soups, salads, specialty drinks, and desserts. The FLATS feature flavor profiles from around the world. A range of spreads, veggies, toppings, and dressings help define options inspired by Greek, Italian, Tex-Mex, Indian, and Asian cuisine.

worldFLATS menu, with flavor profiles from around the world

“I love it when a customer tells me that they don’t miss the meat,” said Nvair Beylerian. “And especially when someone reports that when they took dinner home to their family and didn’t reveal that it was plant-based until after they ate! They are usually very surprised and ask for more.”

Now, with locations in Paramus, Ridgewood, and Montclair, the couple reflects on their past: Nvair’s as a history professor and folk singer and Zareh’s path as an immigrant, army veteran, and lawyer.

Naturally, they also look to the future. “Locations on the horizon are Jersey City, Hoboken, Asbury Park, Morristown, and New York, to name a few. We are on a mission. We want to entice people with delicious food that’s quick, easy, good for their body, soul, and the planet,” she added.

“If every American chose to eat at least one plant-based meal a day, we could make a significant impact to help heal the earth and decrease the human contribution to global warming,” said Nvair. “We feel that the only way to achieve this is to make craveable, fast, and easy meals available at an affordable price point. worldFLATS is naturally delicious, good for you, and good for the planet.”

worldFLATS Montclair
58 Church Street
Montclair, NJ 07042
973-433-5900

Paramus
193 Route 17 South
Paramus, NJ 07652

(201) 654-4488

Ridgewood
134 E Ridgewood Ave
Ridgewood, NJ 07450

(201) 797-0134

Website: flatsfood.com

A Year of Drinking Jersey: July

New Jersey Craft Beer

Peter Culos

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August 10, 2022

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Even if you’re not a craft beer geek like me, you may have heard that New Jersey breweries have faced some pretty significant challenges lately. The state’s Alcoholic Beverage Commission has instituted some restrictions that will affect some breweries’ business models. I’m hopeful it all gets sorted out.

In the meantime, rather than focus on the negative, allow me to focus on the positive: the beer!

That’s the idea behind “A Year of Drinking Jersey.” At the end of every month for the next year I’ll take a quick look at four unique New Jersey beers that I’ve enjoyed during the month. Seventy-five percent of the beer I drink is from the great Garden State anyway, and I have yet to explore so many breweries and beers. So, without further ado, let’s look at July!

To me, July is all about the Jersey Shore so I hit the beach!

Garden State Pils: Bradley Brew Project, Bradley Beach, NJ

The Bradley Brew Project is quite literally a Main Street brewery (714 Main Street) in this neat little beach town. Who doesn’t love a pilsner? It’s a perfect summer beer and Garden State Pils is light and refreshing. It’s a little more round than it is crisp and it goes great with sand, surf, and sun.

16oz to Freedom: Twin Lights Brewing, Highlands, NJ

16oz to Freedom is an American pale ale brewed to celebrate the Fourth of July. It has a rich body, a beautiful copper color, and is a classic cookout companion. This crushable pale ale is hopped with classic American hops: think Cascade, Centennial, Simcoe, to name a few. Named for the famous pair of lighthouses at the northern tip of New Jersey’s Atlantic Coast, Twin Lights is a contract brewery at the moment. This is a tap room in the works though!

The Ridge: Slack Tide Brewing Company, Clermont, NJ

Let’s head down to the opposite end of the shore, to Slack Tide Brewing, in Cape May County. At some point we are bound to encounter a New England style IPA and the Ridge is worthy of its flagship status at Slack Tide. This an old-school NEIPA has a pleasing orange glow and the hazy isn’t overdone. Eldorado hops impart the distinctive tropical nose.

A-Frame Margarita: Last Wave Brewing Co., Point Pleasant Beach, NJ

Like its namesake wave, A-Frame Margarita breaks both ways. Last Wave has taken its flagship IPA and thrown some lime and salt at it to create the feeling of that classic tequila cocktail. It shouldn’t work—but it does. Margaritas aren’t part of their normal lineup but they go fast when they make an appearance. The tap room brings a friendly beach vibe to the downtown area too. It’s not all about the boardwalk!

Red Cadillac Tequila Brings the Party

Adam Horvath

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July 14, 2022

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It had been just over 15 years since my best friend’s 21st birthday and the smell of tequila still made my mouth water. Not in a good way. More in a worshiping-the-porcelain-god-for-an-hour kinda way.

Sure, I’ve shot back the devil’s water a few times since then but never really want to. I had mastered the skill of closing off my nostrils, like an old-timey telephone operator, just to get it down. I’ve even figured out the exact number of seconds to wait before I should start breathing again.

Still, there I was, standing in front of a bar at the Red Cadillac in Union, New Jersey, waiting for my frozen margarita and Modelo Especial to be served. All around me people were taking shots of house-infused tequilas like mango, coconut, peach, and peanut butter and jelly. No winces, no contorted faces. Even though I wanted one, I just couldn’t. I despised tequila.

I found myself in a quandary.

The Red Cadillac is the brainchild of Joe Montes and his wife, Jaymey. They simply wanted to create a restaurant that they would want to go to. Joe called upon his experience in Mexico City to develop his menu of tacos, fajitas, guacamole, and a corn-on-the-cob recipe that he learned straight from a street vendor in the capital city.

The place is cool, like if-Fonzie-lived-in-Mexico-and-drove-a-Caddy-instead-of-a-motorcycle cool. Eclectic art with a strong garage theme hangs throughout the joint and servers even pour water from red plastic gas cans. Live music often plays in the background and the whole place has a fun, lively vibe.

A Family Affair

It was 11 years ago when I broke my tequila abstinence for good, and my wife and I have been introducing friends to this amazing restaurant—and that magic potion—ever since. During that time, we have watched Joe and Jaymey’s daughters, Jolie and Paris, and son Jojo, grow up in the restaurant. Now grown, each of their children has taken a more executive role in the family business.

After graduating from Monmouth University with a degree in business, Jolie Montes teamed up with Paris, who has a creative flair, to evaluate potential business plans. With guidance from Jaymey, they landed on the genius idea to private label their most popular mango tequila. Red Cadillac Tequila launched this June.

Paris Montes, Jolie Montes, Red Cadillac Tequila, Adam Horvath, Jersey Bites — Paris (left) and Jolie Montes

About the Tequila

Paris and Jolie shared with me that their grandfather’s century-old recipe of aguardiente inspired the tequila. This Galician distilled grape liquor that he infused with espresso remained a family tradition for decades. Finally, it sparked Joe’s idea to introduce the infused tequilas at the restaurant.

The pair has been involved in every element of launching the new label, including choosing the perfect batch of tequila directly from Jalisco, in western Mexico. After making its way to the Garden State, the tequila is blended with their mango and bottled locally.

During our interview, Jolie and Paris told me their immediate goal is to continue to produce the mango-flavored tequila and to raise brand awareness locally. Eventually they’d like to introduce more flavors.

I asked if the new, bottled version tastes the same as the shots I do at the restaurant and they answered almost in unison, “It has the same refreshing mango taste but is more sophisticated with rich caramel undertones.” And then they reassured me, “Don’t worry, you’ll love it.”

Support Local

Their excitement inspired me to run down to my local liquor store and grab a bottle. And they were right: It was amazing. Red Cadillac Tequila can be found in many establishments throughout Union County and its reach is growing.

Follow the brand on Instagram or check out the website for the most up-to-date listings. And if your local spot doesn’t carry their tequila, ask for it. Help the Montes family #BringTheParty to your town!

While this pair doesn’t have the name recognition of tequila moguls like George Clooney, Justin Timberlake, and Nick Jonas, keep your eye on them! In the meantime, let’s all just hope they’ll decide to bottle their peanut-butter-and-jelly flavor.

The Red Cadillac
2258 Morris Avenue
Union, NJ
908-349-8411

A Day on Hunterdon County’s 579 Trail

Jennifer Shafer

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July 10, 2022

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Did you know that Hunterdon County is home to a scenic driving trail that links some of the most beautiful farms, farm stands, farmer’s markets, eateries, wineries, and unique experiences in agrotourism that New Jersey has to offer?

It’s true! You’ll discover an absolute wonderland along the Hunterdon County 579 Trail.

My Experience on the 579 Trail

I recently explored the trail and experienced several of its stops along the way. With each turn, the beauty, variety, and sense of community that I found had me in awe! I invite you to take a virtual journey with me as I recount this amazing adventure. I hope it will inspire you to plan your own day trip, weekend, or other kind of experience along the Hunterdon County 579 Trail, aka “The Other Side of New Jersey”!

Phillips Farm and Farm Market

My day started with a morning visit to Phillips Farm Market. The vibrant colors of the fresh-picked fruit made me feel like a kid in a candy store. The availability changes with the month and according to what is in season, and I found a bounty of jewel-toned ripe raspberries, blueberries, and cherries.

The market store carries a wide variety of vegetables and herbs from their fields and neighboring farms. You’ll also find products such as dips, sauces, salsas, honey, frozen pasta, meat, yogurt, dairy goods, and snacks, which are all made in New Jersey, as well as a bakery. You can pick table grapes, wine grapes, and strawberries (depending on the season) at the Farm Market location as well.

Next Stop, Phillips Farm

Just a few miles away from Phillips Farm Market, you will find Phillips Farm. If you are looking for a “pick your own” fruit experience, then Phillips Farm is the place you want to be. The lane leading into the farm has the most beautiful view overlooking fruit trees, valleys, and the distant hills of Pennsylvania.

During this stop, I chatted a bit with Marc Phillips, the owner and farmer of this picturesque location. Marc explained that patrons can get a real day at the farm when they come to Phillips.

Aside from wagons that ride families out to the apple orchards in the fall, visitors walk to the crop of their choice, which can be a quarter of a mile—or more—away, and bring back their picked fruit to the weighing shed. “We provide quality products in a beautiful location,” Marc said when I asked what he would want readers to know about his farm.

Walking around the orchards, brambles, and blueberry bushes I could see exactly what Marc was talking about as families started into the fields for a day of weekend fun and the berries ripened in the sun.

Bobolink Dairy and Bakehouse

The next destination of the morning was Bobolink Dairy and Bakehouse. Once on site I met with the owner, Jonathan White, for a very informative tour of the property, which was followed by a tasting.

My tour started with an up-close look at the Bakehouse’s brick oven. The oven starts warming up the night before before dough goes in, and it burns very hot overnight. By the next morning, the oven bricks have cooled down enough for the bread to start baking.

A bit of modern technology and engineering keeps this process in check, allowing the oven’s damper to be controlled via Wi-Fi—from a cell phone! White explained that there is an art to the order of bread making, and the oven’s temperature determines all. Smaller loaves go in first because they bake quicker and at a higher temperature. As the oven cools further, larger loaves that take longer go in.

We then moved on to the dairy, which of course starts with the cows. I was treated to a view of both cows being milked and also a look at them lounging outside the milking room. Jonathan pointed out that the calves were with their mothers. This is an unusual sight at most dairy farms, but it is part of the Bobolink mission of maintaining an ethical farm.

Calves kept with their moms remain less stressed and are better socialized. In the end, this type of environment makes for better-tasting milk, cheese, and ultimately, meat. Once back inside I got a glimpse of the fresh milk that was being pumped in from the milking room. After that, we moved onto the cheese.

The cheese at Bobolink is all 100% raw cow’s milk, made from the farm’s own grass-fed cows. Aged for a minimum of 60 days in their cheese cave, the flavor is unlike anything I have tasted. I can only suggest that you head out to the farm and sample a few for yourself. And bring a cooler!

While you are there, in addition to cheese and a rustic loaf of bread, pick up a log of the whey-fed dried pork sausage. You’ll find yourself with the makings for a most amazing picnic—or charcuterie board.

Mad Lavender Farm

Mad Lavender Farm is a treat for your senses. As you walk up the path, the vibrant purple flowers in the distance and the drifting aroma of the lavender offer a guaranteed sense of calm and peace. Once you’re on the property, you will immediately spot the playfully whimsical gypsy caravan chicken coop and caravan gift shop. Owners Adrienne and Don designed, built, and hand-painted both unique structures.

On the morning of my visit, the farm buzzed with excitement. Guests enjoyed a lavender wreath-making class while a bridal shower kicked off. Meanwhile, other visitors met with the resident goats before the start of a goat yoga class.

During this time, farm-goers strolled the lavender fields and took pictures among the beautiful flowers. In addition to attending workshops and events, and picking lavender, patrons can walk the winding meditation labyrinth and take in the sounds of running water alongside the farm’s newest waterfall garden feature.

Saturday Vibes

As we walked through the farm, Don mentioned that the summer weekends are the busy season. He took the time to tell me about the organic products they sell, most of which are handmade on the farm or nearby. None of the products use plastic bottles or tubs, thanks to the farm’s commitment to sustainability. They also sell organic chicken eggs and some of the produce grown on the farm.

Don noted his hope that this will contribute to a domino effect and lead others to make similar decisions in choosing sustainable products and packaging in daily life. Before I knew it, it was time to let Don get back to his busy day of guests and it was time for me to head over to lunch.

Ironbound Hard Cider

At the heart of the Hunterdon County 579 Trail, you will find Ironbound Farm. This is truly one of the anchoring spots that brings the purpose of the trail together. I was delighted to meet with Ironbound Farm’s owner Charles Rosen, as well as Hunterdon County’s Economic Development and Tourism Director, Marc Saluk, for this stop along my Trail Tour.

Charles made me feel right at home as I walked up to the beautiful kitchen garden and outdoor eating area that sits overlooking the larger farm in the distance.

Charles offered up some info about the location’s history. Once operated as a winery, the land was abandoned and left void of nutrients and microscopic life that makes for healthy soil. After some trial and error, Ironbound Farm developed a system for mobile chicken coops, which can be moved along alleys set in the farm terrain.

From there, the chickens within the coops eat bugs from the land and naturally put nutrients back into the ground. Over time the soil begins to heal and transform. This is just one example of how Ironbound has worked with the land to create an environment of regenerative farming.

Lunch at Ironbound

Set in what Ironbound calls the Woodshed, with a view of both the surrounding farm and the monolith wood cooking vessel called the Motherfire, we were seated for lunch. The meal started with a beautifully plated arugula salad. The seasonal salads at Ironbound Farm offer a perfect presentation of what is currently vibrant and fresh. For us, it was snap peas, strawberries, and radishes, topped with a ball of fried goat cheese over arugula.

Next came the taco board: a gourmet take on a do-it-yourself taco bar with pulled brisket, cabbage slaw, house-fermented hot chili sauce, cream, herbs, and house-made corn tortillas. To accommodate vegetarians and non-red-meat eaters in the party, the board also included a delicious black bean filling and a platter of grilled porgy—straight from the Jersey shore.

A few more dishes followed, including lamb polpette with labneh and house-made pita, hujiao pork bun, grilled bread with burrata, and a vegetable burger topped with an Ironbound Farms egg.

More Than a Meal

This was not just lunch, but a feast for the eyes, nose, and taste buds! Ironbound Cider exemplifies the farm-to-table concept, in its truest form. For example, the farm grows heritage varieties of corn, which then gets ground into masa, and pressed into the corn tortillas—all for the taco board.

Ironbound elevates the process by networking with the surrounding farms and sourcing the products that those farms excel at. This makes for a unique and memorable experience: diners get the best of the best on their plate and all parties involved win.

No trip to Ironbound would be complete without sampling cider and cocktails. Some of my favorite sips included the lemon ginger hard seltzer (forget everything you know about hard seltzers, this one tastes like a lightly carbonated botanical spirit); the strawberry and peach white sangria (nothing at all like the sugary sweet sangrias we are all used to, this one is light, fruity, and refreshing); the not a ‘rita (made with their golden russet orange—you will have a hard time believing there is no tequila involved); and the full flower moon, which is unique, tropical, and floral, but again, very light and not cloying or overly sweet.

Another highlight of the tasting was a sampling of Ironbound’s special edition Newark Cider Royal, a smooth tasting blend of the Farm’s signature Harrison hard apple cider and Applejack, which is barrel-aged in oak.

I could have stayed in the Ironbound Woodshed eating remnants of our bountiful lunch, entertained by Charles’s stories, and sipping delicious cider cocktails all day. But the afternoon called me back to the 579 Trail!

Stangl Farmers Market

Once home to Flemington’s historic pottery factory, the Stangl Factory now houses a variety of experiences including a gallery, pottery studio, restaurants, coffee shop, yoga, and a weekly year-round farmers market held every Saturday from 9 a.m. to 3 p.m.

The Stangl Farmers Market is a fun spot that hosts over 30 different artisanal vendors weekly. In the market I saw a range of enticing offerings such as locally grown fruit and vegetables, grass-fed meats, eggs, locally made cheese, and decadent bakery items. Additionally there were specialty vendors selling handmade soaps, baskets, and one-of-a-kind crafts.

Overall, as I shopped my way through the Market’s aisles, I felt a sense of community. I love witnessing food and artistry bringing people together!

Gorgeous Goat Creamery

The scenic drive turned from farmland, to neighborhood and then, distinctly, woodland as I followed the route to my next stop: Gorgeous Goat Creamery. Maria and her husband, Matt, started the farm, almost by accident, when they were looking for a sustainable and environmentally friendly way to clear the thorny brush throughout the forest of their property.

Goats were the answer to this problem, as they happily eat all of the unwanted undergrowth. They started with a few goats as forest management but the herd kept growing from there. Soon, Maria started making goat cheese and the results earned rave reviews from family and friends. The next steps seemed almost natural. They followed all agriculture and health department regulations and protocols to become a goat dairy farm.

What’s Happening at Gorgeous Goat Creamery

Gorgeous Goat produces chevre, a soft goat milk cheese. In addition, feta, glass bottled goat’s milk, and goat’s milk yogurt, as well as handcrafted goat’s milk soap, are all handcrafted on site.

During a farm tour, Maria introduced me to the goat ladies and gents and gave me a rundown of the milking and cheese making process. Gorgeous Goat products are available at several local farmers markets including the West Windsor Community Market, the Hunterdon Land Trust Farmers Market, and the Farmers Market at Duke Farms. Their products are also featured on the menu at many local restaurants, like Ironbound Cider, and at some local retailers.

Gorgeous Goat Farm hosts bottle-feeding events in the spring when the new kids are born. They also have farm tours, goat hikes and meet-the-goats dates throughout the later summer season. These onsite agrotourism experiences intend to build awareness of animal agriculture and small-scale food production.

The Black Shed

Technically, the Black Shed is a garden center, but it is so much more. It’s the ultimate spot for unique finds in home décor, home accent pieces, and, of course, outdoor landscape.

It is also a great spot to linger over a latte—or a margarita—in the in-store café, bar, or superbly designed outdoor space. They also host workshops and evening events with local food trucks and live entertainment. In a word, the Black Shed is cool!

The Black Shed Concept

According to Leith, one of the shop owners, “The concept is simple. We provide a place for the community to gather, get ideas, shop, relax and enjoy. If a customer needs help with a gift or has no clue how to put a flower arrangement together, we are here to help.”

Pro tip: Enjoy the outdoor section in the warm months and make plans to come back during the holidays. The store transforms into a winter wonderland, complete with snow machines, hot chocolate, and a German Christmas market!

Old York Cellars

As I walked down the path and toward the lively patio and outdoor space of Old York Cellars, I was struck the beautiful view of a lovely sloping landscape and rows upon rows of vibrant green grape vines. I immediately knew that my final stop of the day would be something special.

I was greeted at the winery by David Wolin, owner of Old York Cellars. David pointed out some of the changes that took place at the winery over the last couple of years. Some changes include cabana rentals and a Spanish forward menu. The winery cabanas all have that gorgeous vineyard view and provide an intimate, sheltered spot for groups to gather, eat and of course, drink wine. The cabanas are heated in cooler weather and can seat a maximum of 6 people for up to two hours. As we walked around the property, I noticed many groups taking advantage of this amenity.

The chef has a Spanish-forward menu, which guests can experience as a wine-and-tapas pairing, a wine-charcuterie-and-chocolate pairing, a six-course pairing menu, or ala carte as part of a cabana or table reservation.

The menu selections range from traditional tapas to casual European-style sandwiches and salads to specialty paellas. Try the various artisan boards of cheese, ham, or gourmet dips, or a light snack and dessert.

Once I sat down in the wine tasting room, I enjoyed the guided wine and tapas pairing. The tapas, including generous samples of traditional gazpacho, Spanish tortilla, vegetable paella, manchego and serrano ham, Spanish meatball, and bacon-wrapped dates, went exceptionally well with the paired wines. I could not pick a favorite if I tried!

I hope you are inspired to follow this itinerary—or to create one of your own—along Hunterdon County’s 579 Trail! Please remember to call or check each location’s website for hours of operation, events, reservations, and availability.

Contact Information

In order of appearance in the article:

Phillips Farms Market
564 Milford Warren Glen Rd.
Milford, NJ 08848
908-628-9251

Phillips Farms
91 Crab Apple Hill Rd.
Milford, NJ 08848
908-995-0022

Bobolink Dairy and Bakehouse
369 Stamets Rd.
Milford, NJ 08848
908-864-7277

Mad Lavender Farm
452 Co Rd 579
Milford, NJ 08848
908-310-5973

Ironbound Hard Cider
360 Co Rd 579
Asbury, NJ 08802
Please note this is Asbury, NJ, and not Asbury Park, NJ
908-940-4115

Stangl Factory Farmers Market
50 Stangl Rd.
Flemington, NJ 08822
908-963-8832

Gorgeous Goat Creamery
71 Featherbed Ln.
Stockton, NJ 08559
908-274-1295

The Black Shed
343 County Road 519
Stockton, NJ 08559
908-628-0810

Old York Cellars
80 Old York Rd.
Ringoes, NJ 08551
908-284-9463

NJ Restaurants: Summer Openings

Restaurant News

Deborah Smith, Executive Editor

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July 5, 2022

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It’s a season for growth in the Garden State and the restaurant industry is here for it. New cafes, markets, taverns, and even a Korean fried chicken spot have popped up as summer’s kicked in. Start mapping out your home-state culinary road trips—there’s a lot to get to!

Serendipity3, Atlantic City

The iconic NYC restaurant (shown at top, courtesy Serendipity3) now has a location down the coast, in Atlantic City. Serendipity3 offers plenty of exciting sweets, including Belgian waffle varieties and massive ice cream sundaes. Of course, you can dine on a regular savory menu, too. And if you have an unlimited (or close to it!) budget, make sure to try their $1,000 Golden Opulence Sundae. (And if you do, let us know!)

Serendipity3
Ocean Casino Resort
Atlantic City

Jugemu, Cresskill

Cresskill’s newest Japanese restaurant offers an eight-course Omakase experience, complete with sashimi, tempura, and Chawanmushi. An à la carte menu is available as well, with several sushi options, including maki and temaki rolls. If you’re looking for a more elevated sushi experience, opt for the pre-fixe, five-course sushi dinner.

Jugemu
156 Piermont Road
Cresskill

The Great Greek, Florham Park

This fast-casual Greek chain has finally arrived in New Jersey. With most items made from scratch in-house, customers will certainly get an authentic Greek experience. Greek classics on the menu include tzatziki and spanakopita, plus gyros, souvlaki, and stuffed grape leaves.

The Great Greek
182 Ridgedale Avenue
Florham Park

Valente’s Cucina, Haddonfield

Stop by Valente’s Cucina for modern Italian dishes in a boutique setting. The eatery offers an intimate dining experience, featuring fresh ingredients and a seasonal menu. Executive Chef Johnnie Reynolds, formerly of Ruth’s Chris, works with local farmers to craft unique dishes for an enhanced dining experience. The restaurant reopened on June 17, with reservations available online.

Valente’s Cucina
7 Kings Court
Haddonfield

Aunt Chubby’s Luncheonette, Hopewell

The recently renovated Chubby’s Luncheonette, in Hopewell, is now Aunt Chubby’s! Customers can stop in for breakfast and brunch selections like Jersey-style eggs Benedict or buttermilk pancakes. The eatery offers coffee, sweets, and lunch options as well. Lunch starts at 11:30, and breakfast is served all day. Those visiting on Saturday or Sunday might want to try the biscuits and gravy—a weekend-only option.

Aunt Chubby’s Luncheonette
1 Railroad Place
Hopewell

Gussy’s Café, Jersey City

Gussy’s serves up brunch all day, with handcrafted sandwiches, custom salads, plenty of bagels, and other breakfast items. The café focuses on serving American classics in a modern atmosphere. Pair any dish with a specialty coffee, such as a matcha latté—complete with gorgeous latté art.

Gussy’s Café
292 Newark Avenue
Jersey City

Jersey Social, Jersey City

After closing briefly for renovations, this neighborhood eatery recently reopened with a new look and menu. Jersey Social is your place to meet for a drink after work, take in your favorite teams on their big-screen TVs, gather for gaming nights—both online and off—or simply enjoy scrumptious food, cocktails, and craft beer.

Jersey Social
837 Jersey Avenue
Jersey City

Three Thirds Café, Jersey City

The team behind Amelia’s Bistro recently opened Three Thirds Café, inside the 3 Acres rental community in Jersey City. The café describes itself as a place where “West Coast surfer culture meets premium East Coast roasting.” On that note, it pairs local coffee from Modcup Coffee Co. with baked goods from Englewood’s Balthazar Bakery. Plus, customers can view locally curated art while enjoying the laid-back vibe.

Three Thirds Café
400 Claremont Avenue
Jersey City

Maya Bar area — MAYA is located within WAVE Resort.

MAYA, Long Branch

Chef Nina Clemente built a menu inspired by Mediterranean coastlines for the new MAYA in Long Branch. Located in Pier Village’s WAVE Resort, the thoughtfully designed restaurant offers the best of the Mediterranean, including fresh, seasonal, top-quality ingredients.

MAYA
Wave Resort, 110 Ocean Avenue
Long Branch

Yesterday’s Creekside Tavern, Marmora

This Roosevelt Boulevard staple is under new ownership and has rebranded. The vibe remains family friendly, but the spot is now open later and features live music in the evenings, plus a DJ with late-night entertainment. Dine inside, or enjoy a drink and a meal in one of three outdoor areas: The Deck Bar, under the outdoor pavilion, or at a picnic table in The Yard, where you can be close-up to the live music.

Yesterday’s Creekside Tavern
316 Roosevelt Boulevard
Marmora

Wahine Wine Company | Fish & Whistle Market, Ventnor

The Wahine Company and the Fish & Whistle Market are the newest New Jersey ventures of Vanessa Wong, owner of Philadelphia’s Fishtown Social. The two separate spaces operate next door to one another: Wahine Wine offers craft spirits, beers, and wines, while Fish & Whistle Market is a place to purchase gourmet prepared foods, cheese, produce, and more.

Wahine Wine Company | Fish & Whistle Market
101 N. Dorset Avenue
Ventnor

Salt + Seed | Sprig Market Café, West Long Branch

Described as a vegan-and-omnivore collective, featuring a market, a BYOB restaurant, and a café. The concept brings Sprig Market Café, which offers options for all preferences, and vegan-only Salt + Seed, together. In addition, guests can shop the market for specialty goods, marinades, stocks, and sauces, as well as plenty of vegan specialties.

Salt + Seed | Sprig Market Café
310 NJ-RT 36, Suite 707
West Long Branch

bb.q Chicken, Westwood

Korean fried chicken has found a home in Westwood. The new bb.q Chicken has a two-day marination and frying process that keeps the chicken extra crispy—even with the sauce. Despite the name’s resemblance to “barbecue,” it actually means “best of the best quality,” according to Youzi Seo, bb. q Chicken marketing coordinator. “We firmly believe in providing the best quality and proudly showing Korea’s finest fried chicken,” Seo said.

bb. q Chicken
2 Westwood Avenue
Westwood

New Brunswick’s Stage Left Steak Marks 30 Years

Gina Glazier

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July 4, 2022

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New Brunswick’s Stage Left Steak Marks 30 Years

The writer was invited to visit Stage Left Steak and the meal was complimentary.

Most college friendships lead to summer reunions, Best Man/Maid of Honor speeches, and belated birthday messages. But a friendship that leads to a 30-year partnership in the restaurant industry? Highly unusual.

Owner Mark Pascal chats during the wine tasting

The Big 3-0

Mark Pascal and Francis Schott, who met decades ago as Rutgers students on the banks of the ol’ Raritan, have done just that. The masterminds behind Stage Left Steak, formerly Stage Left, celebrate their legendary restaurant’s thirtieth anniversary this year.

The duo recently marked this astonishing accomplishment with a walk-around wine tasting and five-course dinner for an intimate group.

The Wine

Harmon Skurnik of Skurnik Wines hosted the wine tasting and offered up plenty of praise and admiration for both Pascal and Schott. He expressed gratitude as well, as he and his company enjoy an ongoing collaboration with the Stage Left beverage program. It was a tasting fit for all, with wines ranging from sweet Spanish sherries to light Californian pinot noirs to rich Italian Barolos.

The Meal

Clearly designed for a celebration, dinner did not disappoint. Each course was perfectly paired with a specific wine that would accentuate not only the plate’s flavors but highlight the varietal as well. Deviled eggs with king crab and caviar were served with champagne. A salad of broccoli rabe and arugula accompanied a pour of an Austrian Grüner Veltliner.

The pasta course of polenta gnocchi with a wild boar ragu was paired with an Italian Barolo. The star of the meal, the beef Wellington, was paired with a South African Syrah. And the final course, a peanut butter molten chocolate cake, was plated alongside a glass of Calvados Reserve. I enjoyed the perfectly executed event from start to finish.

True Friendship and a Memorable Experience

While the meal itself was truly outstanding, I couldn’t help but notice the camaraderie coming through in Pascal and Shott’s speeches, anecdotes, and announcements. They laughed about past challenges, poked fun at each other, and took us all along for their stroll down memory lane. No one could miss the strength of their genuine bond and time-tested friendship.

And, without hesitation, I’ll say the same about visiting Stage Left Steak: you experience a strong, genuine, time-tested meal at an authentic establishment. Surviving and thriving for 30 years is cause for celebration, so put this spot on your calendar.

Check out Stage Left Steak on social media for upcoming events throughout the summer:
Facebook
Instagram
Twitter

Stage Left Steak
5 Livingston Avenue
New Brunswick, NJ 08901
732-828-4444

All photos courtesy of Emilio Alameda.

MAYA Restaurant Opens in Long Branch, NJ

Ryan Gallagher

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July 1, 2022

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MAYA Restaurant Opens in Long Branch, NJ

With a track record of international success, renowned chef Nina Clemente has arrived in Long Branch with MAYA, located within Pier Village’s WAVE Resort.

This brand-new concept is about to be a destination for anyone looking for unique, healthy Italian and Mediterranean options.

Maya food — Arctic char with golden beet citrus salsa and dill tomato bulgur

The Food

Chef Clemente describes the menu as “seasonal, fresh, and clean.” Pairing fresh seafood with the Garden State’s finest produce, she highlights local ingredients to create unique versions of the Southern Italian cooking she grew up with.

Notable dishes like branzino served with salsa verde, asparagus, and sunflower sprouts exemplify Clemente and the staff’s vision. Other menu standouts include entrees like spiced Romanesco (served with beluga lentils and chimichurri), as well as za’atar lamb chops (served with Israeli salad and herb tahini).

Whether you’re on a date, celebrating a family milestone, or having a friendly get-together, you can expect top-notch appetizers and salads. MAYA’s team has worked hard to accent entrees with salads like the beets and oranges, and appetizers like the bigeye tuna crudo and grilled octopus.

Maya menu — Spiced Romanesco, Arctic Char, local burrata and eggplant caponata, rainbow carrots, and bigeye tuna crudo.

“I want to serve food that makes you feel good,” Clemente said in a release. “Food that you can eat multiple times a week, that leaves you feeling satisfied, and that incorporates the fresh ingredients of the region. Local oysters, Jersey tomatoes, peaches, cherries, fresh corn—you’ll find it all on the menu.” MAYA’s menus also offer a range of vegan and gluten-free options.

Maya dining room — The breezy indoor-outdoor design invites guests to linger along the beachfront throughout the summer.

The Concept

The restaurant includes a 70-seat indoor dining room and an airy, outdoor section. Either way, you’ll never be far from an oceanfront view of the breezy Atlantic. Designed by Kevin O’Shea, chief creative officer for Salt Hotels, MAYA’s modern aesthetic features Mediterranean-inspired deep reds, earthy greens, raw concrete, and hand-glazed tiles.

Maya cocktails — Enjoy a Low-Hanging Fruit cocktail (mezcal, apricot, Strega, lime)

The Bar

The knowledgeable bar staff will kickstart any evening with its custom cocktail menu, local brews, and fine wines. Key options include the Low-Hanging Fruit (a mezcal drink with apricot, Strega, and lime), craft beer (Asbury Park Brewery, Carton Brewing, and more), and chef-selected wines from the Mediterranean coast.

Maya Executive Chef Nina Clemente — Chef Nina Clemente

The Chef

Born in Italy and raised in NYC, Chef Clemente has worked all over the world—from LA, to NYC, back to Italy, in St. Barts, and now New Jersey.

Clemente also noted, “My family has always taught me to see food as the anchor for friends and family to gather around a table, share their stories, and create memories.”

Clemente’s resume includes Osteria Mozza, the Standard, and the High Line. She’s worked with the Smile Group, and has spent time under the tutelage of Enrico Crippa at his three-Michelin-star Piazza Duomo, in Alba, Italy. And her inspiration for MAYA is Maya Gurley’s Restaurant in St. Barts, where she worked under Chef Maya Gurley.

While Clemente has built the restaurant from concept to creation, Executive Chef Dan Schreiber will handle MAYA’s day-to-day kitchen operations.

Maya interior — Decor and color schemes were inspired by the Mediterranean ethos.

The Time and Place (Spoiler Alert: They’re Open Year Round!)

From the bartenders to the kitchen staff and management team—the entire team feels that Long Branch is the perfect place for MAYA due to the coastal community’s bustling seasonal crowd in the summer and the consistent local crowd throughout the year.

The menu is fairly set for now, but options will change and evolve with every season. Variations will depend on the fresh produce and ingredients procured at their individual peaks. MAYA will embrace seasonal changes and celebrate the produce from New Jersey’s farms throughout the year.

Hours (subject to change):

Dinner: Sunday through Thursday, 5 p.m. to 10 p.m.; Friday and Saturday, 5 p.m. to 11 p.m.
Lunch: Monday through Friday, 11 a.m. to 3 p.m.
Brunch: Saturday and Sunday, 10 a.m. to 3 p.m.
Golden Hour: Daily, 3 p.m. to 6 p.m. for food and drink specials, as well as live music at the Carousel Bar

Reservations at OpenTable:
MAYA
110 Ocean Ave N
Long Branch, NJ 07740

Compassion Café LBI: Pouring Hope and Possibility into Every Cup

Jennifer Shafer

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June 7, 2022

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Compassion Café LBI: Pouring Hope and Possibility into Every Cup

Compassion Café, now in its second year of residency on Long Beach Island, is a café on a mission. As a registered 501(c)(3) nonprofit, Compassion Café provides meaningful employment and job training for older teens and adults with disabilities. It was truly an honor for me to speak to the café’s founder, Sue Sharkey, and to learn more about the café and its positive impact.

More Than a Café

Each season, Compassion Café sets up shop in “borrowed” space. The unique nonprofit, founded by Sue Sharkey, is currently set up in the beautiful Sea Shell Resort in Beach Haven.

Compassion Café is committed to hiring everyone who applies. This season they have a paid staff of about 70 members and a volunteer base of about 100. The Café is also willing to work with the staff on scheduling. Each member can have up to 10 hours of work per week, based on their availability. Volunteers usually come in once a week.

Providing valuable work to the special needs community not only produces a paycheck, but also imparts a feeling of independence, self-confidence and work skills that can be applied to other jobs. This season there are many returning employees as well as a couple of staff members who have used their customer service skills to obtain employment in addition to their café hours.

Dine In or Take Out

Seasonally, between the hours of 7 a.m. and 11 a.m., Monday through Thursday, customers can dine in or pick up some grab-and-go hot or iced coffee, tea, and light fare such as bagels, pastries, fruit, yogurt, and carrot cake. The staff also makes items for a dog menu, so bring your pup!

Time to Shine

In this world of rushing around, patrons of the café are there for the experience: hope and possibility. In a calm atmosphere, customers are happy to watch the staff learn, grow more confident, and shine as they take orders, pack to-go bags, hand out menus, and tidy up.

Get Involved

Donations to Compassion Café are the fuel that keep the team’s mission alive. Donations provide the Café with everything needed to operate including food, aprons, sanitation, advertising, menus, and more. The majority of donations go directly to funding payroll for the staff.

If you would like more information about employment or volunteer opportunities please email: [email protected].

Compassionate Café 2022 Season
10 S Atlantic Ave
Beach Haven, NJ 08008
Website

Table to Table: Help Make a Difference

Adam Horvath

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May 30, 2022

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Having finally seen Spider-Man: No Way Home, I can confirm that the saying, “not all heroes wear capes,” is true. Not once during the movie did I see Peter Parker’s alter ego swinging around town with a cape waving in the wind. Still, I think the saying is probably meant to be taken less literally than that.

It’s true, real heroes don’t need to be seven-foot-tall gods or wear metal cuffs to ward off enemies. They can be individuals just like you and me. And now, thanks to New Jersey’s first food rescue charity, founded in 1999, Table to Table, it’s never been easier to “be a hero.”

The organization’s I-Rescue app, recently expanded its reach. It now connects volunteers in Bergen, Essex, Hudson, and Passaic Counties to recipient agencies such as food pantries and shelters that feed communities in need. Developed through a partnership between Table to Table, Bergen County and the Russell Berrie Foundation, the app first launched about a year ago.

Who, What, Where

Table to Table has helped feed economically disadvantaged families throughout Essex, Hudson, Bergen, and Passaic Counties. What started out as a group of passionate volunteers with a donated van in 1999, has progressed into something quite magnificent.

Today, Table to Table has a fleet of seven refrigerated trucks that pick up fresh food from over 200 donor restaurants and grocery stores. To date, they have delivered over 227 million meals through their network of centralized distribution hubs in Newark, Bayonne, Jersey City, and Paterson.

How Can I Help?

Somewhere on your phone, maybe between your Instagram and Uber apps, you can download Table to Table’s I-Rescue app and immediately start making a difference. It’s easy to register as a volunteer and begin claiming rescued food at designated times that fit your schedule. And just like that, your comic book origin will begin.

“Our I-Rescue app has rescued and delivered more than 129,000 pounds of fresh food to hungry New Jerseyans,” said Julie Kinner, VP of operations. Kinner stresses that this form of volunteering requires minimal direct contact, which helps to reduce Covid fears.

If you don’t have a vehicle, you can still offer support. You can hold your own fundraiser or donate your time at a future event. And you can always donate financially or become a food donor.

Upcoming Fundraising Events

Follow Table to Table’s Instagram and Facebook to stay up to date on important upcoming events. Mark your calendar for the following events in particular:

Monday, June 13, 2022
7th Annual Golf Classic
Knickerbocker Country Club
Tenafly, NJ
Details linked here.

Wednesday, September 21, 2022
Chef’s Gala
Edgewood Country Club
Rivervale, NJ
Details linked here.

Remember, anyone can be a hero! And that includes you.

The Inn at Fernbrook Farms: A Tribute to Tea, Spring, and More

Jennifer Shafer

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May 26, 2022

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The Inn at Fernbrook Farms: A Tribute to Tea, Spring, and More

The Inn at Fernbrook Farms recently held their first event of the season. A true feast for the senses, the evening started with an enticing herbal tea cocktail straight from the imagination of the host presenter and tea guru, Miriam Novalle of T Salon. Made with her own blend of coconut tea, pineapple, fresh basil, tequila and an array of tropical juices, the cocktail served as the perfect ice breaker as guests arrived, mingled, and were seated. Throughout the evening Miriam delighted and entertained guests with stories about her travels in the world of tea and her experiences as the proprietor of T Salon.

A Tribute to Spring

The each course of the four-course spring grazing menu included a tea pairing. The first course, a petite plate of starters that included lemon basil ricotta crostini, salmon mousse cream puff, and a radish dipped in farm-made butter, was paired with an organic white ginger pomegranate tea.

The next course included a delicate salad of greens grown onsite, local asparagus, bacon, and creamy caper dressing, with an organic Sencha green tea.

The main course, a sampling of grass-fed lamb lollipop with mint pesto and parsnip puree, heritage pork medallion with roasted beets and carrot chutney, and organic roasted chicken with wild mushroom polenta was matched with organic Queen of Earle tea.

As a finale, chamomile lavender panna cotta with an almond biscotti was paired with Miriam’s signature tea and coffee blend.

This smart, well-paired grazing menu was truly divine! Everything presented was fresh, local, beautifully plated and delicious. There is something so special about a farm to table dinner and this one certainly hit all the marks.

Open For the Season

Nestled within 230 acres of preserved farmland, Fernbrook Farms has something for everyone. Whether you are looking for a quiet getaway, elegant farm to table event space, or a unique place to host a weekend retreat- look no further than the beautiful Georgian-style inn.

Community Supported Agriculture (CSA) and Weekly Farm Shed

If you are lucky enough to live close enough for a regular pickup, Fernbrook offers a CSA program. With over 50 varieties of produce, members get weekly offerings across three seasons. If you are visiting on a whim please be sure to check out the weekly farm shed market.

Open to the public on Saturdays from 9 a.m. to 1 p.m., the farm shed market is a great spot for picking up fresh, seasonal produce and locally made artisanal pantry items. The farm shed makes it easy to take a piece of Fernbrook home with you. Pick up a couple of made-in-house, oven-ready dinners, dips, sauces, spreads, dairy, and bakery items. Please see the website for the week’s current offerings and details on how to order these items.

Environmental Education Center

At the Environmental Education Center, a nonprofit, 501(c)(3) organization, parents can register their children for onsite programs. Options include homeschool lessons, afterschool programs, and summer camp. All of the programs cover food, agriculture, and the environment.

The Education Center also gives back to the broader community with summer camp and field trip scholarships to low-income and at-risk children from Trenton. Learn more about these programs as well as how to donate by visiting the website: fernbrookfarms.com/center/support-us/urban-youth-scholarships/

Mark Your Calendar

If you missed the spectacular spring dinner and tea tasting at Fernbrook Farms, don’t fret! You’ll have another chance to dine at the Farm soon. Fernbrook has a farm-to-table BBQ event in the works, with a tentative date sometime in early July.

Sign up on the website for events, or follow them on Facebook and Instagram to be in the know about this and all other upcoming events.

The Inn at Fernbrook Farms
144 Bordentown Georgetown Road
Chesterfield, NJ
609-298-0029
Website: fernbrookfarms.com

Gordon Ramsay’s Hell’s Kitchen Restaurant, Atlantic City

801 Craft Kitchen & Spirits, Belmar

Essie’s Restaurant & Lounge, Clementon

Antioch Cuisine, Englewood

Thumbs Up Ramen, Fort Lee

Dixie Lee Bakery, Keansburg

Charlie’s of Lincroft, Lincroft

Cinnaholic, Metuchen

Chutzpah Kitchen, Westfield

Get Ready to Have Fun

Time to Dine

Fan Favorites

The Meal Continues

Specialty Cocktails and Craft Beer

Giving Back

The Concept

The Plan

The Experience

Garden State Pils: Bradley Brew Project, Bradley Beach, NJ

16oz to Freedom: Twin Lights Brewing, Highlands, NJ

The Ridge: Slack Tide Brewing Company, Clermont, NJ

A-Frame Margarita: Last Wave Brewing Co., Point Pleasant Beach, NJ

A Family Affair

About the Tequila

Support Local

My Experience on the 579 Trail

Phillips Farm and Farm Market

Next Stop, Phillips Farm

Bobolink Dairy and Bakehouse

Mad Lavender Farm

Saturday Vibes

Ironbound Hard Cider

Lunch at Ironbound

More Than a Meal

Stangl Farmers Market

Gorgeous Goat Creamery

What’s Happening at Gorgeous Goat Creamery

The Black Shed

The Black Shed Concept

Old York Cellars

Contact Information

Serendipity3, Atlantic City

Jugemu, Cresskill

The Great Greek, Florham Park

Valente’s Cucina, Haddonfield

Aunt Chubby’s Luncheonette, Hopewell

Gussy’s Café, Jersey City

Jersey Social, Jersey City

Three Thirds Café, Jersey City

MAYA, Long Branch

Yesterday’s Creekside Tavern, Marmora

Wahine Wine Company | Fish & Whistle Market, Ventnor

Salt + Seed | Sprig Market Café, West Long Branch

bb.q Chicken, Westwood

The Big 3-0

The Wine

The Meal

True Friendship and a Memorable Experience

The Food

The Concept

The Bar

The Chef

The Time and Place (Spoiler Alert: They’re Open Year Round!)

More Than a Café

Dine In or Take Out

Time to Shine

Get Involved

Who, What, Where

How Can I Help?

Upcoming Fundraising Events

A Tribute to Spring

Open For the Season

Community Supported Agriculture (CSA) and Weekly Farm Shed

Environmental Education Center

Mark Your Calendar

Latest Bites