The Ultimate Guide to Waterfront Dining in New Jersey

Restaurants

Deborah Smith, Executive Editor

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July 24, 2008

The Ultimate Guide to Waterfront Dining in New Jersey

When it comes to dining with a view, New Jersey has no shortage of exquisite waterfront restaurants. From the charming coastal towns along the Jersey Shore to the scenic Hudson River, this guide will help you explore the best waterfront dining experiences the state has to offer.

Discover Coastal Delights:
New Jersey’s coastline is dotted with picturesque towns known for their inviting beaches and delectable seafood. Indulge in the coastal charm as you savor mouthwatering dishes at renowned waterfront dining establishments. From laid-back beach shack vibes to elegant fine dining, the Jersey Shore has it all.

Unforgettable Hudson River Gems:
For those in the northern part of the state, the Hudson River serves as a stunning backdrop for waterfront restaurants that offer breathtaking views of Manhattan’s iconic skyline. Experience the finest culinary delights while immersed in the beauty of the river’s tranquil waters.

Iconic Jersey City Waterfront:
Jersey City boasts an impressive array of contemporary eateries that offer panoramic views of the Manhattan skyline. Enjoy a diverse culinary experience, ranging from rooftop lounges to trendy gastropubs, all while relishing in the ambiance of the waterfront.

Historical Elegance:
As you explore various coastal towns of New Jersey, you’ll discover charming locations immersed in history. Some waterfront dining establishments occupy historic buildings or have been serving patrons for generations, adding a touch of nostalgia to your dining experience.

Al Fresco Dining Pleasures:
Many waterfront restaurants in New Jersey offer outdoor seating options, allowing you to savor your meal while relishing the cool ocean breeze or riverside tranquility. Enjoy a meal under the open sky as you take in the scenic views and unwind in the perfect ambiance.

Embrace Seasonal Menus:
Waterfront dining in New Jersey is influenced by the bountiful local produce and seasonal specialties. Chefs often incorporate fresh seafood, locally sourced ingredients, and innovative flavors in their menus, creating a unique culinary experience that reflects the region’s vibrant food culture.

Private Events and Special Occasions:
Waterfront restaurants in New Jersey make for memorable venues for private events or special occasions. Whether it’s an intimate anniversary dinner or a grand celebration, these establishments offer personalized services and stunning views to make your event truly exceptional.

Reservations and Recommendations:
To ensure a seamless dining experience at these popular waterfront establishments, it is advised to make reservations in advance, especially during peak seasons or weekends. Additionally, consider seeking recommendations from locals or online sources to discover hidden gems and must-visit spots.

New Jersey’s waterfront dining scene offers a blend of coastal beauty, scenic riverfronts, and culinary excellence. Whether you’re a seafood lover, architecture enthusiast, or simply seeking an unforgettable dining experience, the state’s diverse range of waterfront restaurants will cater to your desires. Immerse yourself in breathtaking views, delectable dishes, and warm hospitality as you embark on an unforgettable culinary journey through waterfront dining in New Jersey.

Waterfront Dining in Monmouth & Ocean Counties

Proving Ground, Highlands
1. Casual-chic and cozy, Proving Grounds in Highlands boasts stunning waterfront views and inviting spots to gather around crackling fire pits. Proving Grounds epitomizes the ideal summer dining retreat, whether indulging in modern pub fare, relishing a leisurely Sunday brunch, sipping on signature cocktails, or exploring various culinary delights. Check out their schedule on their website for live music nights adding an extra layer of entertainment to your dining experience at Proving Grounds.
One Willow, Highlands
1. Open seasonally, One Willow in Highlands sits on the waterfront with a breathtaking view. While they are best known for their raw bar selections, they offer an array of entrees from both land and sea. Not only can you dine in their outdoor or indoor dining spaces, but you can also experience One Willow when you dock and dine by their picturesque waterfront backdrop. From lunch and dinner to happy hour specials, and brunch, One Willow is your ideal spot for waterfront dining for Spring and Summer.
Parker’s Garage, LBI
1. Parker’s Garage: an “easygoing venue with a nostalgic vibe” and of course, bayfront dining and gorgeous views. From a vast raw bar selection to their classic seafood selections like Iberico (paella, pork belly, mussels), to their Scallops and “Bacon” (celery root, truffle), lobster, halibut, salmon, and more, Parker’s Garage is the perfect spot for a seafood lover to indulge while basking in views of Barnegat Bay. Parker’s Garage is also the perfect spot for weddings and private parties.
Pearl at Oyster Point Red Bank
1. Priding itself on its “contemporary American cuisine with tastes of Asia and the American Southwest”, Pearl at The Oyster Point Hotel in Red Bank offers an incredible view of the Navesink River. Their menu offers many unique dishes such as Duck Sliders, Swordfish Milanese, Fig-Glazed Chicken, Butternut Squash Ravioli, and so much more. You can reserve your table for breakfast, lunch, dinner, and brunch as well as order room service if you are staying at The Oyster Point Hotel.
Molly Pitcher Inn, Red Bank
1. Near downtown Red Bank with incredible Navesink River views, the Molly Pitcher Inn is your ideal destination for dining, as well as a beautiful location for weddings and private parties. They offer a “Dusk on the Navesink” prefix menu in the dining room every Sunday – Thursday from 3 PM – 9 PM, with a 10% discount if dining from 3 PM – 5 PM. Enjoy breathtaking views of the Sunset on the river while indulging in Filet Minogn, Scallops, Rack of Lamb, and more. They also serve breakfast, lunch, dinner, and brunch as well as a range of cocktails at their International Bar.
Salt Creek Grille, Rumson
1. Salt Creek Grille: a polished and stylish location with classic meat and seafood dishes. Salt Creek Grille offers a panoramic view of the Navesink River with its incredible wall of floor-to-ceiling windows. Their menu offers a great selection of options. Start your meal with Burrata & Fig Jam or BBQ Chicken Flatbread, then move on to your entree switch choices including Coffee Encrusted New York Strip, Citrus Brown Butter Salmon, French Onion Burger, Scampi Gnocchi, and more. They also have a whole sushi kitchen, as well as an extensive wine menu so you can take in gorgeous views while sipping on a delicious glass of red, white, or sparkling wine.
Donovan’s Reef, Sea Bright
1. If you are looking for the perfect outdoor hangout summer spot, Donovan’s Reef in Rumson is just the place. With a classic pub menu, an outdoor tiki bar and patio, private lifegaurded beach as well as frequent live music, with one visit you’ll see why they were voted “One of the Top 21 Beach Bars in America”. Not only are they a great outdoor beach bar, they also have daily breakfast, lunch, and dinner. From burgers and wraps, to wings, quesadillas, pork roll egg, and cheese sandwiches and more, your meal is made complete with incredible beach and ocean views.
Shrimp Box, Outside the Box, Pt. Pleasant Beach
1. Nautical decor, Manasquan River views, and patio seating are what make this Point Pleasant Beach eatery shine. Just a short walk from Jenkinson’s Boardwalk, The Shrimp Box & Outside The Box are perfect for refueling after a long beach day. Enjoy the breeze on their outdoor patio (Outside The Box), or dock and dine for the full shore experience. Their menu is extensive, so there’s something for everyone: raw bar, sandwiches, wraps, large plates, and deliciously summery signature cocktails, perfect for sipping on a hot summer day.
Red’s Lobster Pot, Pt. Pleasant Beach
1. Red’s Lobster Pot has been a Point Pleasant staple for 20 years. This cozy location by the waterfront presents a variety of traditional seafood delicacies. Given its name, it’s no surprise that our menu boasts a delightful array of lobster offerings, from succulent lobster rolls to indulgent twin lobster tails and beyond. Other selections include pasta dishes, a raw bar, seafood platters, and more. Red’s Lobster pot is only open from Spring to late September, so be sure to add them to your Jersey Shore bucket list this summer!
Drifthouse, Sea Bright
1. Ocean views, picturesque sunsets, and delicious eats, Drifthouse by David Burke offers innovative and creative cuisine against the backdrop of an “elegant yet beach-casual full-service restaurant”. Drifhouse offers a jam-packed schedule with Tuesday Burger and Taco Nights, Wednesday Lobster and Prime Rib specials, live music on Tuesdays, Thursdays, and Fridays, and more, so there is always something to look forward to. You can also enjoy their Tiki Bar Thursdays-Sundays for a more casual and upbeat beach experience featuring cornhole and a DJ.
B2 Bistro, Bayville
1. With a casual waterfront dock featuring live music and a vibrant bar scene complemented by a stylish and contemporary indoor dining area, put B2 Bistro & Bar in Bayville on your list of must-try eateries this summer. In the summertime, indulge in a fantastic meal while watching boats glide past from their spacious deck, or groove to the beats of the Jersey Shore’s vibrant nightlife at their lively Tiki Bar, and take a dip in their Bayside pool. You can also dock and dine while you enjoy menu selections such as their wood-fired pizza, sushi, and entrees from both land and sea.
Chef Mike’s ABG, Seaside Heights
1. Check out Chef Mike’s ABG in Seaside Heights; A lively coastal destination providing elevated American cuisine and delectable seafood dishes amidst stunning ocean views. From seafood appetizers to raw bar selections, land and sea entrees and more, Chef Mike’s ABG has something for everyone. Sip on one of their various selections of wine or a delicious signature cocktail while overlooking the ocean. Discover the ideal summer dining spot to unwind after a day of soaking up the sun on the beach and exploring the vibrant attractions of the Seaside Boardwalk.

Jersey Girls have Great Tomatoes

Jersey Tomatoes

Deborah Smith, Executive Editor

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July 23, 2008

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Ah yes, great tomatoes indeed. July is the longest month of the year when you are waiting for your backyard tomatoes to ripen. I am a bit obsessed actually since we are using my father’s Japanese Tomato Ring method. My son and I are out there measuring them on a weekly basis. I’m happy to say that my childhood memory served me correctly. I remembered the plants growing taller than my 6′ 2″ father and we have well exceeded this mark. The plants are now at 6’8″. As you can see in the picture with my youngest son, these babies are huge. My research tells me that they can grow to 10 feet. My stakes are only 7 feet, so I’m in trouble if they keep at it until September and I am definitely going to need a ladder.

As we were measuring the plants today, we discovered this disgusting intruder. I know it’s hard to make out, but this is a Hornworm. They are big and green and eat the crap out of your tomato plants if you don’t find them and pick them off. I had never seen a hornworm wearing a coat of white rice, so I had to look this one up. As it turns out, Mr. Hornworm here is covered with pupae that are cocoons of a beneficial parasitic wasp and I am to leave him alone to be food for the wasps. Fine with me. If he was not covered with the wasp pupae, I would need to pick him off and drop him in soapy water according to the experts. I’m not sure why I couldn’t just pick him off and squish him, except that I’d probably dry heave.

As you can see we are expecting a bumper crop of tomatoes this year. So much so that myself and a couple of Jersey Biters are starting work on a Jersey Tomato Cookbook. We are calling all Jersey Tomato lovers to please submit your favorite recipes to our “test kitchen” uh, that would be my kitchen, for consideration. It’s about time we had a Jersey Tomato Bible, and this year I have no excuse but to get started. Send your recipes to jerseybites(at)gmail(dot)com or better yet, join us on JerseyBiters to share your recipes and gather new ones from fellow food lovers. Hope to see you there.

Benefit Luncheon at Trinity Restaurant in Keyport

Events

Deborah Smith, Executive Editor

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July 22, 2008

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One of our Jersey Biters is heading up a benefit for her sorority sister, Stephanie Coonan, at Trinity Restaurant. Stephanie is pictured here in the black baseball cap with her softball team, The Raritan Rockets. Here’s a great way to experience a fabulous restaurant and to help out a great Jersey girl.

The Northern NJ Alumni Association of Theta Phi Alpha Sorority is hosting a benefit luncheon for one of their sisters. Stephanie Coonan of Hazlet, NJ. Stephanie is a 23-year old alumnae sister of the Beta Beta chapter who was diagnosed last October with a rare form of stomach cancer. Since being diagnosed last Fall, she has had her stomach removed and has gone through chemotherapy and numerous surgical procedures. Prior to being diagnosed, she was a senior at the College of New Jersey in Ewing.

Please join us for a luncheon in her honor to help her and her family with her medical expenses. The Northern New Jersey Alumni Association of Theta Phi Alpha will be hosting a benefit luncheon with prize raffle at Trinity Restaurant in Keyport, NJ in Monmouth County. Price of tickets are $30.00 per person and include lunch. There will be numerous prizes such as gift certificates and baskets to be raffled off as well.

We hope you can come and support Stephanie. If you are unable to attend and would like to donate, we are accepting checks made out to “Theta Phi Alpha – NNJAA” that will be given to Stephanie’s fund, “Don’t Stop Believing.”

If you would like to attend the limited seating event, please mail a check (with amount of tickets you would like) to:

Theta Phi Alpha – NNJAA

524 Cambridge Ave.

Union Beach, NJ 07735

*Please include name, address, email, number of tickets.

*Please make all checks out to Theta Phi Alpha – NNJAA.

*Please indicate meal selection….

Choice of:

-Grilled Salmon with Watermelon and Cucumber Salad with Creamy Lime Vinaigrette

-Reconstructed Chicken Parmigiana…Roasted Free-Range Chicken Breast with Fresh Mozzarella over Caprese Salad

-Vegetarian Moussaka with Ratatouille Vinaigrette

Dessert will be Fresh Strawberries in 25-year old Balsalmic Vinaigrette with Mascarpone Mousse and Katafi

*****All checks must be received by this Thursday.

– Show quoted text –

Wild Ginger in Ridgewood "Asian Fushion at Its Best"

Restaurants

Deborah Smith, Executive Editor

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July 18, 2008

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I’m thrilled to introduce you to another new contributor to JerseyBites, Vanessa Druckman. Vanessa is a fellow mommy blogger on NewJerseyMomsBlog and has several of her own blogs which I’ve listed at the end of this article. This is her first restaurant review for us and I think she did a terrific job AND with her kids in tow. You are a better woman than I, Vanessa.

Wild Ginger, Ridgewood New Jersey

Wild Ginger in Ridgewood lives up to its motto, “Asian Fusion at Its Best.” The atmosphere is hip and the food is delicious. You can go traditional here with Pad Thai, Chicken Red Curry, or Pork Lo Mein, or you can sample some of their custom dishes such as Scallops with Mild Mango Sauce or Crispy Red Snapper. They also have a full sushi menu and it should not be an afterthought because the sushi is fresh and excellent.

Tonight was our third dinner at Wild Ginger, but our first with the kids. We went early because it is quite trendy and I would not inflict our monsters on the regular clientèle. The waitress and the host were very friendly and welcoming, bringing child-friendly chopsticks and water cups with lids without being asked. Our food came quickly and was loved by everyone at the table, from the baby to the daddy. We had barbecue ribs that fell off the bone and were sweet without being cloying – we all fought over the last “bone”. The chicken satay had a light caramel curry marinade – it sounds strange but it was excellent. They were wafer thin and disappeared in an instant. I enjoyed a spicy tuna tartar served on salty Pringles with a dollop of caviar on top.

For entrees, we split some sushi while the children ate Chicken Pad Thai and Chicken Fried Rice. The sushi was extremely fresh and copious. The fish pieces were large with a small mound of rice on the bottom. It was a good combination – I hate sushi pieces that cannot be consumed in one bite, leaving you with a mess of rice on the plate. The salmon, in particular, was beautiful. I tasted the Pad Thai and the Fried Rice – the chicken was in a flavorful sauce and the rice and noodles were seasoned so that I enjoyed it but it did not put off the kids.

During previous dinners, I’ve also had the Scallops in Mild Mango Sauce, the Crispy Red Snapper and the Duck Fajitas Asian Style. The Duck Fajitas were a disappointment – the duck was dry and bland. The Scallops were a delight – I wanted to lick the plate to not leave any mango sauce behind. The snapper was also memorable – the fish was perfectly cooked and the sauce was delicately sweet yet spicy.

Like most places in Ridgewood, this is a BYOB – but it’s a BYOB with attitude. There is one large communal table in the middle with many other smaller tables around. You can also choose to sit at the sushi bar or in the back room that is a bit quieter. The banquettes around the walls are clothed in a colorful Asian pattern that is nicely accented with orange lanterns strung around. It’s so rare to find a place in Ridgewood that has both atmosphere and good food – and it’s great to know that we can even go with the kids during off hours – but I’m not sure I want to ruin such a great date nightspot with memories of spilled rice.

Wild Ginger – 31 Chestnut Street, Ridgewood, NJ 07450 – 201-857-3830

Appetizers are between $5 and $ 10. Entrees are between $10 and $19. They also deliver.

I’m Vanessa Druckman aka Chefdruck. I’m not a chef, as my online name suggests, just a huge food aficionado. I love to cook and to eat out, and then to write about it. I’ve lived in Northern NJ for a little over four years, I’m a transplant from the big city. I am half-French and spent a big part of my childhood there, so as a result, I have no fear of cream and butter. I’m thrilled to be a contributor to Jersey Bites!

Read more from Vanessa at:
www.Chefdruck.blogspot.com
www.ChefdruckWrites.blogspot.com

Annual NJ State Barbecue Championships

Events

Deborah Smith, Executive Editor

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July 16, 2008

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I am thrilled to welcome two new contributors to JerseyBites. A husband and wife team from South Jersey, John and Lisa are fabulous food bloggers and spend every spare minute it seems seeking out new restaurants and culinary adventures in their neck of New Jersey. We are thrilled to have them join the JerseyBites family and know you will enjoy their varied “quests for food with attitude.” You will find more about John and Lisa and their terrific blog at the end of this post.

John and Lisa’s Quest for Cue in North Wildwood

When the car turned onto New Jersey Ave in North Wildwood, and the smell of smoky goodness began drifting in, we knew it was going to be a good day of eating.

Even with the headwind of $4 gas, Lisa, Jules and I took the trip down to North Wildwood last Sunday to get a taste of the 10^th Annual NJ State Barbecue Champions

hips.
Lisa and I had seen a number of these BBQ events on TV and wanted to experience one for ourselves for a change, especially the part where we get to sample some good ‘cue.

The NJ State Barbecue Championship was a three-day event, and competitors had been smoking their ribs, brisket, chicken and pork since Friday. Sunday was Judgment Day for the competitors, and by 3PM all would be revealed.

After finding a free, legal and surprisingly close parking spot to the festivities, we took a walk around to get a lay of the land. We winded our way through the section where the ‘competition only’ teams were in their last stages. There was a strange mix of nerves and celebration going on from smoker to smoker. While one team was discussing things with a judge, another team (which included a man in a complete cow costume) was laughing and back-slapping. As much as this is competition, there’s also a sense of a lot of camaraderie between teams. When it comes down to it, these guys love to be in this environment.

Now that we had our bearings, it was time to eat. Not wanting to go overboard at any one stand, we employed the Spanish tapas bar crawl method; a taste here, a taste there, and so on. We hit Butch’s Smack Your Lips BBQ (from Mt Laurel) first and tasted their 3 ‘bones’ (ribs) sa

mpler. Lisa went for the mild sauce, and I opted for ‘pyro’ (not feeling ready to tackle ‘super pyro’). But really, the sauce wasn’t even necessary. The ribs just melted in your mouth with smoky, meaty pleasure, with enough bite from the dry rub to pique your curiosity. Yummy yum yum.

We then tried the brisket and pulled pork from Jack’s Down Home BBQ out of Philadelphia. Again, we got sauce for each, but the meats were just too flavorful – the sauce was almost getting in the way. The brisket was top notch; caramelized and spiced so well (words kind of fail, actually).

On our way in, we noticed a very long line for one of the stands, and we figured that we would eventually have to try their offerings.

So after Butch’s and Jack’s, I got on line for Rib-Bins Bar-B-Que and their “28 Ingredients”! Lisa, meanwhile, headed off to another stand that had blackened scallop kabobs, with which I had no problem. I went for the 3 bones sampler platter, so I could get the baked beans and cole slaw. The ribs were pretty good, but man there was way too much sweet sauce on them. I enjoyed the slaw, though. The scallop kebobs were very good, and not a bit of sand on which to crunch.

After two hours, and several bottles of water, it was time to head back to the car and cool off. Having very much enjoyed the experience (my sauce-stained T-shirt was pretty good physical evidence of that), we have our sights set on September and the King Pig BBQ competition in Bridgeton. Can’t get enough ‘cue!

John and Lisa share a love for food and all things South Jersey. They are food enthusiasts and enjoy all types of cuisine, from low brow to high brow. John and Lisa have both lived in Jersey (and in many parts of Jersey) for pretty much all of their lives. Currently, they reside in beautiful southern Ocean County. They have one son and are expecting a second bundle of joy. Read more about their adventures in food and life at www.johnandlisaareeatinginsj.blogspot.com.

Grilled Tomato and Cheese

Deborah Smith, Executive Editor

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July 13, 2008

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This is a delicious and different appetizer for your next barbecue. Think grilled cheese and tomato sandwiches for grown ups. The Oregano also makes it a mini rustic pizza. We made this Friday night for some company and everyone ooohed and ahhhed so much I made it for a different batch of company the next night and I’m really contemplating walking to the Famers’ market today for some more tomatoes because these things are so stinkin’ good.

INGREDIENTS

Good Italian Bread. (I used a Ciabatta with garlic.)
Olive Oil
2 Medium Jersey Tomatoes
Dried or fresh Oregano
Thick slices of your favorite “melty” cheese
Salt and Pepper

Slice bread on an angle in half inch thick slices. Cut tomatoes in half inch thick slices. Brush both sides of tomatoes and one side of each bread slice with oil. Sprinkle a pinch of oregano, salt and pepper on each tomato slice and top with a slice of cheese for each. We used Apple Smoked Cheddar cheese but smoked mozzarella or Provolone would probably be great.

Grill bread until golden brown on both sides. At the same time grill the tomatoes until cheese melts. Place tomatoes on bread slices and serve. Trust me, this recipe is a keeper.

Grilled Flank Steak with Simple but Tasty Marinade

Barbecue Favorites

Deborah Smith, Executive Editor

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July 9, 2008

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This recipe comes from The South Beach Diet cookbook believe it or not and is one of my favorite marinades for Flank Steak. I know there are a thousand recipes for Flank Steak out there, but this one is so foolproof, I rarely deviate. It’s also super easy.

INGREDIENTS

1 flank steak (1 1/2 pounds)
1/2 cup tomato juice
1/4 cup Worcestershire sauce
1 small onion, finely chopped (1/4 cup)
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients and pour in zip lock bag with Flank Steak.Refrigerate for at least 2 hours, turning once.

This recipe originally says to broil 3” from the heat for 5 minutes. Turn, brush with marinade, and broil for 3 minutes or until a thermometer inserted in the center registers 145 degrees (for medium rare.)

We prefer to grill it on the charcoal grill using real hard wood charcoal.The smoky flavor added by the charcoal just can’t be beat.

Cut diagonally across the grain in to thin slices. I’ll be serving this tonight with Cuban Black Beans and Rice and Grilled Asparagus. I’ll let you know how the beans and rice work out. It’s a new recipe. If it’s a keeper, you know you’ll hear about it.

Keyport Restaurants: A Sunday stroll through the "Pearl of the Bayshore"

Restaurants

Deborah Smith, Executive Editor

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July 7, 2008

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Peter and I went for an impromptu tour of Keyport yesterday. We had heard about Trinity’s sister restaurant, the Bulkhead Bar & Grill, and we wanted to check it out.

As you can see from the picture, its got one of the prettiest views of all the Keyport restaurants. There is outside dining as well as a large indoor bar and tables. TV’s everywhere, so if you feel like sitting and watching the game over a few standard fare appetizers and pub menu, this is the place. Don’t expect any craft beers or interesting wines. This place is strictly for the basics. And, since Peter and I are always on our “quest for food with attitude” we had one drink and set out for more “tude.”

Just up the road we spotted an Irish looking joint called McDonagh’s Pub. Peter figured his search for better beer might be realized here, so we stopped in. I instantly spotted something I’d never seen before on the menu: fried pickles. Yes, there they are.

The waitress said they were a favorite, so we had to give them a try. I will say that I really enjoyed them. Sometimes when you order fried zucchini or fried mushrooms, the vegetable has very little flavor. Its hard to damage or diminish the mighty pickle. If you stop in to McDonagh’s give them try. We will definitely give this restaurant a return visit. They have outdoor dining and do full service catering. I’m sure they do a mean St. Patty’s Day.

After our pickles, we headed to our last and favorite stop, Trinity Restaurant. Here we are in their unbelievably spotless kitchen with Chef d’Ennery. Our new friend with the glasses is Dani who writes for The Average Cook and is a member of JerseyBiters.

Yes, we’ve already done a review here, but I must comment on the food last night. All I can say is, I have never in my life had a more wonderful soft shell crab, ever!!! I actually had all but given up on soft shells because whenever I order them, its like biting into a regular hard shell crab, bleck. Chef d’Ennery said he hand picks the softies himself. He looks for a velvety texture. Thank you chef for going the extra mile, it really shows in the final product.

After the amazing crab, we ordered the Thai Spiced Chicken Spring Rolls and the Green and White Asparagus. Both were fabulous. The asparagus will be coming off the menu for the summer, so I’m glad I got the chance to sample it. I really loved the white asparagus. I’m going to have to start keeping my eye out for it.

For dinner Peter order the Strube Ranch 100% Wagyu Burger with foie gras, onion marmelade and truffle cheese and out of this world homemade ketchup. I think this will sate Peter’s burger cravings for quite a while.

I had the Salmon special with watermelon salsa. Chef d’Ennery scolded me for removing the skin. He informed me that the skin was the best part and is crunchy and salty like a fishy potato chip. So, I put the skin right back on and enjoyed every bite. I had never even contemplated eating the skin before. I have been schooled.

All in all, what a great day. If you get the chance to dedicate a Sunday afternoon to wandering around Keyport, take advantage of it. I’d love to see the rest of downtown pick up and become the old Red Bank I remember growing up, before it became the “It” place.

If you do visit any of the above mentioned eateries, please come back and leave your comments on your experiences.

Jersey Tomatoes and Sweet Corn hit the stands

Jersey Tomatoes

Deborah Smith, Executive Editor

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July 3, 2008

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A press release courtesy of the NJ Department of Agriculture. What ever happened to “knee high by the fourth of July?”

Have a great 4th everyone. I’ve included my tip for cooking fresh corn on the cob the easy, no fail way (hint, no water needed.)

(TRENTON) – Agriculture Secretary Charles M. Kuperus today announced that Jersey Fresh tomatoes and sweet corn is available at some community farmers markets and farm stands in time for the holiday weekend.

Lack of early frost, cooler than normal May temperatures and cool nights had corn and tomato crops off to a slow start, but warmer June nights helped put the crops back on track and the crop is harvesting at the normal time.

Sweet corn is set to begin harvesting this week with good quality and will be available in light to fair quantities for July 4^th. It will be available throughout the summer and into September. Harvesting of tomatoes has been in light quantities last week and volume is expected to increase early next week with availability through early October.

The U.S. Food and Drug Administration has listed Jersey Fresh tomatoes as safe for consumption.

Tomatoes are ready to eat when they are slightly soft. An extremely firm tomato is not yet fully ripe, even though it may be completely red. Never refrigerate Jersey tomatoes. This destroys the natural, vine-ripened taste. Avoid placing them on windowsills, which are usually too hot. Store tomatoes at room temperature in a cool dark place. A sliced tomato loses its vine-ripened flavor quickly so choose tomatoes that are small enough to consume in one meal.

When choosing corn, look for ears with bright green, snugly fitting husks, and golden brown silk. Inside, the kernels should come all the way to the ear’s tip, with tightly spaced rows, and appear plump and milky. If pricked, a kernel should spurt milky white juice. Choose ears with medium-sized kernels. Very small kernels are immature, and large kernels could have a starchy taste.

For best flavor, eat sweet corn as soon as possible. Leaving husks on when storing corn helps preserves the flavor. At room temperature, the glucose in corn will convert to starch in as little as 24 hours, so refrigeration is critical for maintaining freshness. Corn absorbs odors from foods such as green onions, so avoid storing with other produce. Keep unshucked fresh corn in the refrigerator until ready to use, wrapped in damp paper towels and placed in a plastic bag. Refrigerate for no more than three days.
For preparing corn without the mess, just shuck and microwave on high 2 minutes per ear. If you don’t have a rotating plate, stop half way and rotate 90 degrees. I swear this method turns out perfect corn every time.

For the location of farm markets, pick-your-own farms, or other information about Jersey Fresh, visit the Jersey Fresh website at www.jerseyfresh.nj.gov. For farm visit information, go to www.visitnjfarms.org.

Following recipes are found on the Jersey Fresh website at: www.jerseyfresh.nj.gov/recipes/recipefile.htm.

Classic Greek Tomato Salad

4 ripe tomatoes, cored and diced
1 cucumber, peeled (if waxed) and sliced
2 green peppers, cut into thin, round slices
15-20 Kalamata olives
1 large red onion, cut into thin slices

1/2 pound feta cheese
1/2 cup olive oil
1 teaspoon dried oregano
Salt to taste

Combine all ingredients but reserve a portion of onions and feta cheese to toss on top after dousing with olive oil. Serves 4-6.

Recipe from Giamarese Farms, East Brunswick

Corn Chowder

2 lbs. white potatoes, diced
4 celery ribs, diced
1 bay leaf
3/4 lbs. onions, finely diced
3 Tbsp. butter
1 green bell pepper, finely diced
2 tsp. cumin seeds

3 Tbsp. flour
1/2 tsp. sage
1/2 tsp. white pepper
2 cups milk
3 ears of Jersey Fresh corn, blanched,
& cut from cobs
parsley, finely chopped

Boil potatoes with bay leaf, until just tender in one quart of water. Saute onions, peppers, celery, and cumin in butter until onions are transparent. Add sage, pepper and flour to the onion mixture with some of the potato water and stir to make a paste. Add potatoes and the rest of the potato water and heat. Add the milk and the corn. Heat thoroughly and garnish with parsley. Serves 14.

Best Lamb Burgers with Fresh Mint and Basil

Deborah Smith, Executive Editor

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June 25, 2008

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Best Lamb Burgers with Fresh Mint and Basil

Lamb burgers are one of my favorite types of burgers, especially during the summer months when my garden is bursting with fresh mint and basil.

If you’re a lamb lover, this is a great way to get your fix without breaking the bank.

I like my lamb a little pink in the middle. These guys were done perfectly at 10 minutes total on the grill, which does run hot. I also use pickled red onions because I love the sweet and tang they bring to the end result. If you’d rather use raw yellow or Vidalia onion, that works just fine too.

Mint jelly may be the default condiment for lamb, but honestly I can’t stand it and with fresh mint in the burger, I like to top my burger with with a little heat and sweet as in Pepper Jelly.

If you love lamb, you’ve got to try this one.

Yield: 4 Burgers

Best Lamb Burgers with Fresh Mint and Basil

Ingredients

1 pound ground lamb
1/4 cup minced pickled red onion (or regular yellow onion)
1 medium garlic clove, minced
2 tablespoons finely chopped fresh Basil leaves
2 teaspoons finely chopped fresh Mint leaves
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
4 burger buns

Instructions

Combine all ingredients except rolls in a large bowl and mix until evenly combined. Form into 4 patties.
Heat a grill pan or outdoor grill to medium heat. Once the grill is hot, cook burgers about 10 minutes (5 minutes per side) or until juices run clear and patties are firm to the touch.
Place lamb burgers on buns, top with Pepper Jelly or toppings of choice and serve.

Hunan Noodles, a great summer side

Deborah Smith, Executive Editor

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June 23, 2008

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How does that old Gershwin tune go? It’s summer time and the living is easy? HA! What a bunch of hooey. When you own your own business and work from home, summer time means less time to get things done. I have to get done in 3 hours what I was unable to get done in 5 1/2 hours while they were at school. Just in time for my new writing gig over at NewJerseyMomsBlog.com too. I have yet to post my first article but my bio is up on the About Us page if anyone wants to take a look.

So, summer time is finally here and my kids are already sick of hot dogs and hamburgers. Now what? Tomorrow night I’m actually making Lamb burgers. I’ll get back to you on that in a later post.

Back to today. I pulled out one of my favorite summer recipes and just threw it together while the kids were swimming at a friend’s house. This noodle salad is served cold but warm is good too. I’m giving you the original recipe here, but I usually double all the veggies. You can really throw in just about anything you like. This goes great with fish, chicken, pork, even steak I’m sure. Instead of the oriental style noodles the original recipe calls for, I used Barilla Plus Angel Hair. It’s healthier which means I can eat more. I’m always happy to eat more. If you haven’t tried Barilla Plus, give it a go. It is made with egg whites, legumes and even flaxseed but tastes more like traditional pasta than the whole wheat variety. I thought the dressing in this recipe would be overpowered by the taste of whole wheat pasta. I’m serving this tonight with some chicken satay. I’ll publish that recipe in the next couple days. Enjoy.

Hunan Noodles

6 – 8 ounces dried oriental-style noodles (or just plain old spaghetti or angle hair)
4 Tbsp. sesame oil, divided in half
1/2 cup soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. sugar
1 Tbsp. hot chili oil
1 Tbsp. minced fresh ginger root
2 Tbsp. sliced green onions
1/3 Cup frozen peas, thawed
1/3 Cup shredded carrot
1/3 Cup sliced fresh mushrooms
1/3 Cup thinly sliced red bell pepper

Cook noodles according to package directions. Drain well, place in large bowl, and toss with 2 Tbsp. sesame oil. In small bowl, combine remaining sesame oil, soy sauce, vinegar, sugar, hot chili oil, and ginger. Add green onions, peas, carrots, mushrooms, and bell pepper to pasta. Toss with dressing and chill for 2 hours. I’ll be adding fresh cilantro as a garnish when served.

Happy Father’s Day Menu

Barbecue Favorites

Deborah Smith, Executive Editor

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June 15, 2008

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Happy Father’s Day to all the Dads out there. I’m having two of my favorite Dads over for a good old fashioned barbecue today and thought I’d share the menu with you. It’s early enough (6am or there about) to maybe inspire some of you who are still struggling with what to do for dear old Dad.

So, nothing says “I love you” to a man like slabs of pork, am I right? The star of today’s menu will be my famous baby back ribs. Hey, they’re famous in my house. The dry rub went on last night. Now all I have to do is put together the braising liquid and stick them in the oven for a couple of hours. We’ll finish them off on the grill with layer upon layer of homemade barbecue sauce.

For sides, we’ll be dishing up a 3 Bean Casserole, Creamy Coleslaw, Horseradish Potato Salad and Cucumber salad. If you have not tried the 3 Bean Casserole yet, you have got to give it a try. You will never eat plain old baked beans again.

And, last but not least, we’ll be doing some grilled shrimp with the Steak Sauce I made the other day from Bobby Flay’s Mesa Grill Cookbook. I’ll let you know how that works out. So, I guess I better get busy. The recipe for the cucumber salad is below. If you’re like me and you have a few cucumber plants already planted in the backyard, this recipe comes in very handy in August when you’re up to your elbows in cucumbers.

Have a Happy Father’s Day and give Pops a kiss for me.

Cucumber Salad

3 Cups thinly sliced seeded peeled cucumber (about 2 medium)
3 Tbsp. rice vinegar
1 tsp. sugar
2 tsp. dark sesame oil
1/2 tsp. salt
2 Tbsp. chopped green onions

Combine first 5 ingredients in a medium bowl; toss to caot cucumber. Sprinkle with onions before serving. Yields 6 servings.

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Best Lamb Burgers with Fresh Mint and Basil

Best Lamb Burgers with Fresh Mint and Basil

Ingredients

Instructions

Hunan Noodles, a great summer side

Happy Father’s Day Menu

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