Name: Sweeeet Candied Yams
Cuisine: Holiday
Ingredients: 6 large sweet potatoes (peeled, cut, and diced into squares); 1 ½ cups brown sugar; 1 full cup of white sugar; 2 tablespoons of cinnamon; ½ stick of butter; 2 cups of water

Two River Mushroom Co.: An Interview With Founder KC Sullivan

New Jersey Farms

Deborah Smith, Executive Editor

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February 25, 2021

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Two River Mushroom Co.: An Interview With Founder KC Sullivan

Mushrooms have really been making headlines lately and no, I am not here to talk about the psychedelic variety.

Last year, I was introduced to the Two River Mushroom Co. through one of my restaurant clients and I was instantly intrigued. It never occurred to me to think about how mushrooms show up at the grocery store or on a plate at a restaurant. So when I learned there was a local mushroom farm, it really caught my attention.

Enter KC Sullivan: science teacher by day, mushroom farmer by night, weekends, and pretty much every other waking moment.

KC Sullivan in his Mushroom fruiting room — Two River Mushroom Co. founder KC Sullivan shows off his Italian oyster mushrooms.

I visited Sullivan at his shipping container “farm” nestled in the backyard of the White Chapel Project, in Long Branch. It was a frigid January day, but I was soon enveloped in the warm mist and pink glow of the fruiting room.

Sullivan is the founder and chief farmer at Two River Mushroom Co. He supplies area restaurants, health food stores, and gourmet groceries with an exciting variety of hard-to-find mushrooms.

The team includes Tom Cowling and Jeff Porter, lead mycologists and in charge of operations and production; Scott Szegeski, partner, retail and wholesale logistics; and Kurt Cavano, partner, product development, communications.

In the quiet back room at White Chapel, he explained to me how he got into mushroom farming and what he hopes for the future of Two River Mushroom.

JERSEY BITES: So, KC, why mushrooms?
KC SULLIVAN: I went to school for environmental science at Stockton State College [now University] and I’ve always been into gardening and sustainability.

If you’re into gardening and you like the idea of getting out what you put into it, mushrooms grow so fast it’s amazing.

One year I decided I was going to inoculate some logs that had fallen after a storm. I experimented with shiitake logs. You inoculate the log and then a year later they fruit out. It worked and I was really fascinated by seeing the mushrooms come out of the log and how they tasted and the idea that this is something that’s approachable and not overly complicated. So, from that point on, I just really got into it.

KC in the fruiting room — Sullivan in the fruiting room

How did mushroom farming go from backyard to business for you?
When I was pretty young, I started working at What’s Your Beef, in Rumson, which is now Victory Park Tavern, so I’ve been involved in the restaurant industry for a long time. I saw a need for hyperlocal organic mushrooms.

Mushrooms are highly perishable, especially oyster mushrooms. The quality of mushrooms restaurants and grocery stores typically receive is not great. To be able to get the product picked the day of and then into the hands of the chef all within hours is something unique and valued. The chefs really embraced it. They’ve been able to make some really cool, innovative entrees with what we offer.

Wild Mushroom Ragu B2 Bistro + Bar Red Bank

Can you tell me about the nutritional value of your mushrooms and the medicinal uses?
We don’t grow any of the white button, cremini or portabella mushrooms.

All of the mushrooms we grow really have amazing properties. It’s a whole new world of flavor, texture, and also medicinal value. One of the more exciting ones right now that is really trending is the lion’s mane mushroom, which has been used in China for about 2000 years.

Lion’s mane has been shown to promote nerve growth or neurogenesis. It can help with cognition and with neurodegenerative diseases like Alzheimer’s disease and dementia. It’s really an amazing mushroom. We offer a line of tinctures that we have formulated as well.

two river mushroom co — Cinnamon Cap Mushrooms

Where do you sell your tinctures?
We sell them at the farm here, but also in some of the Dean’s locations up north. Anyone can reach out to order them.

Do you have an online store?
Not yet. We have a website and we’re looking to switch to a platform that would allow direct purchase. For now, anyone looking to purchase can use the contact form to get in touch.

Are you servicing just businesses in Monmouth County right now?
We go as far south, retail-wise, as Nature’s Corner in Spring Lake. We’re trying to get into Ocean County. We do have one or two accounts there at the moment.

We are looking into a refrigerated van right now. It’s a fine balance. You don’t want to get too big and then have the quality suffer.

You mentioned that you’re trying to teach your students about sustainability and get them into urban farming. Why do you feel so strongly about that?
It’s what my career centers around. I teach in the science department at Middletown High School South. I’m the advisor for the environmental club there as well.

We have always done school beautification projects, on-site gardening and beach sweeps. I’ve always tried to emphasize to the students the importance of creating a more local and resilient food supply chain. I think the pandemic has taught us how fragile our supply chains are.

What are your future goals for Two River Mushroom?
We are collaborating with a company to bring a cobranded medicinal mushroom broth to market. We are also working on many other value-added items that we are excited about, and which will be available very soon! In the near future, we are going to be utilizing a 22-acre farm in Millstone, NJ, to produce our own in-house organic block to supply our two farm locations.

Over the long term, we’d like to gain some more accounts and then get the educational component going. I’d really like to get some of the local students in this area [to better understand] what it means to be an urban organic farm and to be more resilient. I feel like that’s a really good asset.

What are White Chapel’s plans for this summer?
The White Chapel Project is going to be reopening very soon. They’ll have live music, great food, a pizza oven in the beer garden, and a gorgeous courtyard for events. It’s going to be an urban farm, event space, and a restaurant with great micro craft beer.

We’ll have a window where guests can see what’s going on with the mushrooms and people can purchase products. We’re also planning to have various workshops as well.

Small Scale, Wide Variety

Two River Mushroom Co. is the only small-scale USDA-certified organic mushroom farm in the state growing the following variety of mushrooms.

Black pearl oysterPioppino
Chestnut (aka cinnamon caps)
Golden oystera
Italian oyster
King royal trumpets
Lion’s mane
Maitake
Pink oyster
Shiitake

Where to Find Two Rivers Mushrooms

Dean’s Natural Food Market

25 Mountainview Blvd.
Basking Ridge, NJ 07920

270 Route 206 S.
Chester, NJ 07930

1119 Highway 35
Ocean, NJ 07712

490 Broad Street
Shrewsbury, NJ 07702

Delicious Orchards

320 Route 34
Colts Neck, New Jersey 07722

Nature’s Corner Natural Market

2407 State Route 71
Spring Lake Heights, NJ 07762

Sickles Market

1 Harrison Avenue
Little Silver, NJ 07739

Coming soon:
200 Monmouth St
Red Bank, NJ 07701

Curry Up Now Celebrates First Anniversary at Hoboken Location

Marina Kennedy

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February 18, 2021

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Curry Up Now Celebrates First Anniversary at Hoboken Location

The Hoboken, NJ, location of Curry Up Now celebrates its first anniversary on February 25. Akash and Rana Kapoor, along with cofounder Amir Hosseini, conceptualized the popular eatery. As a result of their hard work, Curry Up Now’s mission is to serve authentic Indian flavors through nationally recognized corporate and franchised units.

Curry Up Now’s Chef and Owner, Akash Kapoor — Curry Up Now’s chef and owner, Akash Kapoor. Photo courtesy of Curry Up Now.

Brief Background

Akash Kapoor grew up in Ranchi, India, where he learned the joys of cooking from his mother Bably, who was a successful self-taught chef. Kapoor spent five years in a boarding school in India before coming to the United States in 1990 as an exchange student. In 1993 he returned and made San Francisco his home. In San Francisco, he worked as a car salesman and then proved an excellent entrepreneur by starting a credit card processing company and a mortgage company.

It Started With a Food Truck

When Kapoor and his wife learned about an up-and-coming Korean food truck in California, their focus started to shift. Kapoor loved the idea of bringing the Indian food he grew up on to the public.

samosas and burritos — Samosas and burritos. Photo courtesy of Curry Up Now

Akash started Curry Up Now as a popular food truck business that caught the eye of franchise development company Fransmart’s CEO, Dan Rowe. Kapoor signed on to work with Fransmart and the business grew rapidly. The first brick-and-mortar location of Curry Up Now opened in San Mateo, CA, in 2011. The first franchise location opened in Atlanta, in 2019; the second in Irvine, CA. The next three openings happened just before the pandemic hit. These included the Hoboken location.

Curry Up Now Interior — Curry Up Now interior. Photo courtesy of Curry Up Now

Continued Growth

Kapoor now owns five locations and has eight franchises across the United States, with another 10 on the way this year. This business, according to Kapoor, is currently the largest and fastest-growing Indian fast-casual restaurant chain in North America. Kapoor’s plans include opening 500 Curry Up Now locations in the United States as well as international locations.

Curry Up Now LyfeBowls. Photo courtesy of Curry Up Now

Something for Everyone

Curry Up Now offers a wide array of Indian dishes including street food, LyfeBowls, fried chicken sandwiches, and more. Curry Up Now’s menu has something for everyone and is designed to support vegetarian, vegan, gluten-free, and Halal diets.

Curry Up Now Spread — Photo courtesy of Curry Up Now

Kapoor’s own favorites include the following:

Vada Pav, a mashed potato fritter sandwich between an Amul buttered bun with garlic chutney and Bombay dust
Pani Puri, made with hollowed semolina puri, potato garbanzo mash and cumin tamarind water
Bhel Puri, with puffed rice, potato garbanzo mash, cucumber, chutneys and crispy sev noodles

The menu also includes Samosas, a Hella Vegan Burrito and Kathi Rolls with your choice of protein, onions, cilantro, chutney in a homemade flatbread. The restaurant also serves beverages that include their Mango Lassi and Bournvita Milk along soft drinks.

Q&A With Akash Kapoor

Kapoor told Jersey Bites about his restaurant in the Hoboken community and plans for the future of Curry Up Now.

JERSEY BITES: Tell us about some of the favorite dishes your mother prepared when you were a child.
AKASH KAPOOR: My mother is an accomplished baker so I got to eat eclairs and doughnuts very early on along with croissants and then were exposed to Asian, Mexican, and Italian food very early in my life. At boarding school, I used to trade doughnuts for candy with kids from Dubai and Singapore. But the best thing I grew up eating was Kashmiri food cooked by my grandma and mom. Kashmiri food is the least heralded of Indian foods. It’s hard to get and rarely available outside India and even in India, apart from Delhi. In my opinion, it’s in the top five percent of foods from India.

Tell us a little about the Hoboken, NJ, l location and why it has been so successful.
Hoboken is Curry Up Now’s first East Coast location. We were looking for a place that felt as close as possible to our home in the Bay Area. Hoboken had that San Francisco vibe. We opened and quickly had to pivot to a delivery/takeout model at the height of the pandemic. During that time, we gained a loyal following. We’re excited to celebrate our first anniversary with the community this month with lots of surprises in store.

Why do you think the New Jersey restaurant scene is so vibrant?
Hoboken, specifically, is cosmopolitan and homey at the same time. I love how walkable the city is and how diverse the restaurant scene has become.

Can you share a little bit about your team?
Our local Hoboken franchisee’s name is Pritesh Benjamin. He and his wife operate some pharmacies in the area. Pritesh also works as a part-time RN. He’s been one of our nation’s frontline heroes during this pandemic. At the corporate level, we have Shubhdeep Gill Gosal, our director of franchise Operations; Bryan Blair, our head of people and culture; Sarah Baskin, our catering director, and my cofounder and partner in crime, Rana, to whom I have been married to for 25 years.

What challenges have you faced in maintaining your business during the pandemic?
So many. From the shock and awe that we first felt in March to the many different jurisdictions around the country that have different rules to not getting any tailwind for our restaurants that opened a few weeks before—and some a few months after the pandemic hit us.

Along with headwinds, the other challenges are just dealing with [public health] technicalities, changing steps of service, and dealing with any employees or their family members who test positive. It’s been a rather challenging 10 months, but I firmly believe that today, we are better as a company, franchisor, and brand owner than we were in March 2020.

How do you maintain the high quality of your dishes across the brand as it grows so rapidly?
We spend a considerable amount of time training kitchen managers and their teams to execute our food. We make all of our master sauces in our facility in SoCal and then finish these at the local restaurants for freshness and taste. For a cuisine like ours, which can be highly specialized, we’ve cracked the formula that now allows us to grow nationwide and even worldwide. We teach our cashiers and other front-of-house staff to also make our food so our busy kitchens can get help when [they need it].

What’s in store for Curry Up Now in the future?
We are opening new locations in the Bay Area, Dallas, Austin, Bloomington, Indiana, and Alpharetta, Georgia this year. Our franchise team has been busier in the last six months than they were in the previous two years combined so we are going to be opening in many other markets in the next 12 to 24 month. We’d like to go to Europe and back to India at some point as well.

Hours (subject to change):
Daily: 11:30 a.m. to 10 p.m. (indoor dining, delivery, and takeout)

Curry Up Now
91 Washington Street
Hoboken, NJ 07030
201-659-2879
curryupnow.com
Instagram: @CurryUpNow
Twitter: @CurryUpNow

A First Trip to Tio Taco & Tequila Bar, in Edison, NJ

Gina Glazier

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February 11, 2021

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A First Trip to Tio Taco & Tequila Bar, in Edison, NJ

The writer was invited to visit Tio Taco & Tequila Bar and the meal was complimentary.

One tequila, two tequila, three tequila, FLOOR! And while that can certainly be said for me, if you find yourself at Tio Taco & Tequila Bar in Edison, NJ, you have 97 more shots to go! Yes, you did the math right; that’s 100 tequilas to try. And that’s exactly what the bar offers. This, among other tasty details, I recently learned when I sat down with part-owner/marketing director Andrea Bonfiglio. She and her family are the faces behind Triple T Hospitality Group, which owns and operates all the Tommy’s Tavern & Tap locations. The group now proudly presents its latest concept: Tio Taco & Tequila Bar.

If you’ve ever been to a Tommy’s establishment, you know all too well how diverse and varied their menus are. They include top-notch wings, pizza, burgers, and sushi. But here, at Tio, they really zeroed in on a single concept and ran with it.

Mexican Inspiration

What made them go Mexican? “We just love the food,” Bonfiglio explained. “When we looked at Tommy’s menu, we realized it had everything but a Mexican focus,” she added. “Total foodies,” is how she described her tight-knit family, and they were super psyched to get this ball rolling.

Interestingly, the first menu, developed by culinary director Chris Perrino, was not a perfect fit. “He went more on the authentic route, and we were looking to be less traditional,” Bonfiglio explained. Their vision called for a bold-flavored, eclectic, and unique offering. For Perrino’s second time around, “He nailed it.”

Tio Taco & Tequila Bar, Edison, Gina Glazier, A Hungry Teacher, Jersey Bites, Cornbread — Cornbread (Photo courtesy of Andrea Bonfiglio.)

I couldn’t agree more. Once you look over the menu, you will immediately notice the attention paid to detail and recipe development. The jalapeño cornbread, for instance, is topped with a habanero chile butter.

Tio Taco & Tequila Bar, Edison, Gina Glazier, A Hungry Teacher, Jersey Bites, Veggie Tacos — Veggie tacos

The veggie tacos are stuffed with portobello mushrooms and topped with a velvety poblano rajas. The ladder is a poblano pepper sauce made from cream and goat cheese that really made this taco feel indulgent, hearty, and super addictive!

Among the fan faves, I learned, are the shrimp tacos. Again, the little details I noted: ranchero aioli with a lime crema, made this selection’s MVP status warranted. Another in-demand item? The beef empanadas.

Tio Taco & Tequila Bar, Edison, Gina Glazier, A Hungry Teacher, Jersey Bites, Beef empanadas — Beef empanadas

After one bite, I could totally see why. Encased in a golden fried flaky shell, the filling was spot on and satisfying. The meat was not only abundant but so juicy—a credit to the Tio sofrito, I’d bet. Served with a chipotle crema and a sprinkle of cotija cheese, they had me swooning.

At the Bar

Beyond the food menu, the restaurant has a seriously stacked bar. And in case you missed it, they have 100 types of tequila! Beverage director Mike Spence researched hundreds of tequilas and hand-curated the vast list. These high-proofed bottles are the magical ingredient in their “so popular” margaritas and the signature frozen margarita flight tasting.

This tasting is comprised of four 5-oz mini frozen margaritas, which guests can personalize with a fruit flavor of their choosing. I sampled the mango, prickly pear, coconut, and blood orange. While I found them all delicious, I enjoyed the blood orange the most. A little tart, a touch sweet, a zing from the tequila, made those 5 ounces disappear in no time.

Not a margarita person? No worries, the drink menu includes some unique cocktails, mules, and of course, sangria! It’s safe to say you won’t go thirsty here.

Precautions in Place

And while your hunger and thirst needs are met, it is a must to report that your safety needs are met as well during this uncertain time. Daily temperature checks are required for all staff, tables set sixfeet apart, and a text messaging system allows guests to wait in their cars for seating, as capacity is limited to 25%. For those of us who prefer to eat outside, Tio has you covered, literally, with two covered areas that allow for open air, fire pits, and heating lamps.

A Good Vibe

Whether you find your seat inside or outside, you will love being there. When asked what “one word” comes to mind when you think of Tio, Bonfiglio and general manager Danielle Smith, both answered, “vibe.” Designed and branded by Bonfiglio’s sister, Christina Bonfiglio, I immediately knew what they meant.

The vibe starts with Tio’s look. It’s rustic-casual cafe meets industrial workspace, and every day is the Day of the Dead. With Mexican-inspired artwork displayed throughout and glass skulls illuminating each tabletop, the space will not only be a conversation starter but a backdrop for a lively night. And while the Day of the Dead honors those who have passed, this place will make you feel nothing but alive.

What’s Ahead for Tio

When I asked what Bonfiglio is particularly excited for, she answered with enthusiasm. “Seeing this place develop and grow post the pandemic.” Watching the staff and team expand and continue to evolve is something she is clearly very passionate about. And grow they will! With a new location opening in Marlboro this spring, it’s safe to say ample work opportunities will reveal themselves.

While Bonfiglio was, “very nervous opening a new restaurant concept during a pandemic,” she seemed anything but nervous while we chatted. It was easy to see how much she loves this place. Maybe it was the margaritas or maybe it was truly the ‘vibe’ embracing me, but in the end, I was feeling the love as well.

Tio Taco & Tequila Bar
1003 U.S-1
Edison, NJ 08817
tiotacotequila.com

Follow Gina Glazier at @ahungryteacher.

Rutgers’ Eric LeGrand to Open LeGrand Coffee House

Adam Horvath

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February 1, 2021

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Rutgers’ Eric LeGrand to Open LeGrand Coffee House

For some, starting a new business during a worldwide pandemic may be the biggest challenge of their life, but not for Eric LeGrand. He has endured worse. In October 2010, the former Rutgers University football player fractured two of his vertebrae during an unassuming kickoff. The accident paralyzed him from the neck down and he required a ventilator to breathe, something that his doctors suggested he may need for the rest of his life.

Determination and Resolve

LeGrand was determined to prove them wrong. And that he did. Not only can he breathe on his own, but he has regained mobility in his shoulders and arms. And his progress did not stop there. LeGrand has since finished his degree, published a book (Believe the Victorious Story of Eric LeGrand), worked as a sports analyst and motivational speaker, and is now trying his hand as a coffee shop owner. So, while the global pandemic is daunting, to borrow from Training Day, “King Kong ain’t got sh** on Eric LeGrand.”

Coffee Shop Vibes

LeGrand admits that he was never a big coffee drinker. In fact, he joked in a recent interview with 247Sports that Greg Schiano (Rutgers’ football coach) never gave his players enough time to enjoy coffee. Still, he says he has always enjoyed the vibe of cafes and recognizes how many business deals and great ideas have been shared over a cup of coffee.

Being able to contribute to that culture is something that really appeals to him. After some meaningful conversations with his friends and colleagues during the quarantine lockdown, LeGrand made the decision to open LeGrand Coffee House in his hometown of Woodbridge, NJ. He connected with a local roaster and is in the process of securing a brick-and-mortar space with a Grand Opening projected for later this year.

LeGrand Coffee: Now Available

“Later this year” feels pretty far off, so we’re happy to report that LeGrand’s online shop has already launched, at LeGrandCoffeeHouse.com. According to the website, the coffees are derived of single origins: a single producer, crop, and region within one country. LeGrand currently offers 12 oz-bags of Costa Rican, Guatemalan and Sumatran coffees along with a LeGrand Coffee House mug. As it says on their site, Eric hopes to bring a daily dose of bELieve to people throughout the United States. “With each cup of our coffee, I am hoping everyone will enjoy it to the last drop and be inspired to go attack their goals.”

You can follow LeGrand Coffee House’s socials Facebook and Twitter for more information regarding their opening. Also, check out Team LegGrand at the Christopher & Dana Reeve Foundation’s website to read about how you can join his team as they continue to tackle the challenges of individuals living with spinal cord injuries.

—Adam Horvath of foodigenous.com

One Restaurateur’s Struggle, Shared by Many

JerseyBites

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January 29, 2021

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One Restaurateur’s Struggle, Shared by Many

As we’ve covered for nearly 11(!) months, the restaurant world is struggling. Understatement. Through it all, local spots everywhere have found creative ways to pivot to outdoor options—including in frigid temps—and their teams are working hard to keep everyone aware of what they’re up to—even in cases when what they’re up to keeps changing.

Their survival hangs in the balance and, ultimately, a lot of this comes down to the public really hearing from the owners, getting a sense of what’s at stake. About two months into the public health crisis, for example, Dave Fletcher, owner of Cedar Bean’s Coffee Joint, in Cedar Grove, NJ, put this video out, to communicate this very point to customers—and potential customers.

In the recent Esquire article “100 Restaurants America Can’t Afford to Lose,” the editors of the magazine open with the line “We’re raising a toast to these spots around the country—old and new, scruffy and spiffy—because if we lose them, we lose who we are.”

We recently heard from Allison Kohler, owner of El Lechon de Negron—Denville, with her take on the situation. We appreciate her guest post and are happy to share it with you today.

2020: The Struggle Begins

It was the year that wreaked havoc everywhere. Especially on those of us in the hospitality industry. Small businesses are on life support and many have closed. More will follow.

I own a few businesses in the hospitality industry, and they have all been decimated this year, even as we’ve been doing our best to get creative, think outside of the box, keep staff employed and survive. The timeframe has lasted way longer than anyone expected. Our expenses on rent, electric, gas, garbage, internet, insurance, payroll, purveyors, supplies, etc., have all continued to grow. We might by all appearances be surviving but our debt has grown exponentially. This writing is a plea for help. Collectively we have so much power and can make a difference.

A Little Backstory

I’ve run festivals in New Jersey. My parents ran events since 1972 and I’m second-generation of the business they started. Food truck festivals, beer festivals, taco festivals, mac-and-cheese festivals. The list goes on. We were supposed to have 40 festivals in 2020. I don’t need to tell you how that played out. All of our festivals support charities, several of them multiple charities, and we also ask all of our attendees to bring nonperishable canned and boxed items to help support those less fortunate in the towns we work. We have given back, always.

Mara's Caramel Apple Cheesecake — Mara’s caramel apple cheesecake. Credit: @MyInnerFatKidisOut

Addicted to Cupcakes! True Story!

My addiction (not looking for a cure) led me to buy my favorite bakery, Mara’s Café & Bakery, in 2018. A six-figure investment went into the building, to buy commercial equipment, put in gas lines, floors, walls, new chairs, tables, counters. You name it, it either wasn’t up to code or was in pitiful shape and needed to be replaced.

We spent close to two years trying to build the business back up and gain some ground. We were on our way and had a great business plan in place for 2020 to continue to grow. But last year had other plans in mind. We lost our wholesale business completely, due to restaurants not being allowed to have indoor dining and closures.

Also, our indoor dining ceased to exist. After six months we were unable to sustain keeping the café (with a $1.99 cup-of-coffee price point) and we were forced to close the food portion of the café to stop the bleeding. We were able to keep the bakery going, but just barely.

The Opening of El Lechon de Negron—Denville!

I’ve worked with the Negron family for the past seven years as they’ve had their food truck at our festivals. I have built a wonderful relationship with them. Their food is top-notch and ranked as one of the best Puerto Rican restaurants in the U.S. In the early stages of the pandemic, I went to their Union restaurant for Empanada Day to support them. I ordered 16 empanadas for me and my family. They were all excellent and some were outrageous! I dreamt of them for weeks.

Lechon Steak Jibarito — El Lechon steak jibarito. Credit: @MyInnerFatKidisOut

I realized that the Denville area needed to experience this delicious awesomeness, and combining El Lechon with Mara’s would make us the ultimate lunch-and-dinner destination! Add in all of Mara’s award-winning desserts and we are the perfect combination to meet all your culinary desires! The Negrons loved the idea of expanding their Puerto Rican cuisine to new customers, particularly Morris County. A beautiful partnership was born.

El Lechon Queso Frito — El Lechon queso frito. Credit: @MyInnerFatKidisOut

It was a huge undertaking and quite a risk, in an unprecedented time and extremely challenging environment. I took out a loan to help the process. I dug in deeper.

Go big or go home

I’m not ready to go home but every day brings more debt and it is getting increasingly hard, particularly on the spirit. What we offer is too good to just close up shop. Both Mara’s and El Lechon are great but we need help making it to the other side. The restaurant employs about 30 people who depend on this business to take care of themselves and their families.

We now offer delivery through DoorDash, GrubHub and UberEats. We offer dine-in (limited capacity), pickup, catering, and online ordering through the website.

The big chains like Shoprite and Walmart have continued to flourish and aren’t going anywhere. However, all our small mom-and-pops are being crushed. We are looking for help, and we need you. Whether it’s through coming in, purchasing gift cards or just spreading the word, please help us and small businesses in general.

Thank you. We will persevere and hope to see you soon as we continue to push forward and move to the other side.

El Lechon de Negron—Denville
23 East Main Street
Denville, NJ 07834
973-625-0902
Facebook.com/ElLechonDenville/

High-Tech Eatery Reimagines Automat Concept in Jersey City

Michael Gabriele

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January 27, 2021

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High-Tech Eatery Reimagines Automat Concept in Jersey City

The automat, an iconic modern concept of informal restaurant dining in the early years of the 20th century, is being reimagined with the launch of the Automat Kitchen in Jersey City. Nestled on the street level of Newport Tower, near the Hudson River waterfront (a stone’s throw from the Pavonia/Newport PATH station and the Newport light rail station), the eatery held a grand opening ribbon-cutting ceremony on January 26, with Jersey City Mayor Steven Fulop as the guest of honor.

Automat Kitchen Exterior — Automat Kitchen exterior. Photos courtesy of MST Creative PR, New York.

The new automat is the creation of principal owner, Joe Scutellaro, who grew up in neighboring Hoboken and enjoyed eating at automats in New York City during the 1960s. Scutellaro savors those fond memories—the food as well as the unique restaurant experience—and determined that as a 21st-century entrepreneur he would reinvent the concept with a contemporary, high-tech twist.

Back in the Day

One hundred years ago, urban diners in New York and Philadelphia would visit the novel automats; glistening restaurants with large picture windows and Art Deco architectural facades and interior designs. Patrons could select coffee and pre-made sandwiches, pie, cake, hot food and other goodies from a wall of many individual glass compartments.

The process was simple, quick, and easy: drop in a coin, open the glass door, and remove the food item of choice. Today it sounds quaint, but at the time this was considered to be a major innovation in self-serve fast food.

Chicken Dinner and Other Dishes — Chicken dinner and more. Photos courtesy of MST Creative PR, New York.

A Fresh Idea

The Automat Kitchen takes the original automat concept and modernizes it as a fully contactless dining experience, which will offer fresh, made-to-order comfort food. Scutellaro and his associates have designed custom hardware and patented software to make the process of ordering and pickup seamless. Customers can order in advance on their phone or online, or in person by scanning a QR code to connect to the menu and ordering system. There are also kiosk screens at the location where orders can be placed. The orders can be scheduled for a specific time for pickup.

Spiced Cauliflower — Spiced cauliflower. Photos courtesy of MST Creative PR, New York.

Quirino Silva is the consulting chef in charge of the menu development and staff training at the Automat Kitchen. The menu will feature creative American classics for breakfast, lunch and dinner.

The selection includes pastrami Reuben flatbread; Frito pie burrito; salads; chicken pot pie with vegetables; puff pastry and creamy gravy. Other options include spiced roasted cauliflower with turmeric; Garam masala, sweet potato and cilantro; Massaman curry pot roast with sweet potato; cauliflower, carrot; and a half-rotisserie chicken dinner with black beans, brown rice and spicy Sofrito sauce. The options continue with Atlantic Salmon with miso roasted broccoli and ancient grains; a waffle sandwich with breakfast sausage, scrambled eggs and maple syrup. In addition, guests can choose from smoothies including the Hulkster, packed with kale, avocado, green apples, spinach and spirulina (a blue/green algae superfood).

Carnitas Flatbread-Photos courtesy of MST Creative PR, New York

Slow and Steady

Like most other New Jersey restaurants during this season of uncertainty, Scutellaro and his associates have faced their share of challenges. The Automat Kitchen was initially slated to open its doors in April 2020. Unfortunately, those plans were put on hold due to the mounting health concerns caused by the global pandemic.

The automat concept dates back to Berlin in the 1890s. Several websites credit partners Joe Horn and Frank Hardart with opening the first United States automat in Philadelphia on June 12, 1902. The first New York automat opened on July 12, 1912. There were automats throughout these metropolitan hubs, with the last one closing in New York, in 1991. The automat became a beloved, nostalgic symbol of American culture as it was featured in movies and served as an inexpensive outlet to feed people during the Great Depression years.

Automat Kitchen
Newport Tower
525 Washington Blvd.
Jersey City, NJ

www.automatkitchen.com

Monday to Friday: 8 a.m. to 8 p.m.
Saturday: 10 a.m. to 5 p.m.
Sunday: Closed

Editor’s note: Hours and menu items are subject to change.

Low-Calorie New Jersey Craft Beers That Don’t Disappoint in Flavor

Peter Culos

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January 18, 2021

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Low-Calorie New Jersey Craft Beers That Don’t Disappoint in Flavor

Everyone knows that the most common new year resolution is to lose weight. This is especially true in this year of COVID. I’m not one for resolutions, but in 2020 I packed on the pandemic pounds and it’s time to do something about it.

We have had to do without a lot of things this past year. For a while we didn’t even have sports. But what really hurts is that we can’t socialize in person. Zoom happy hours got old fast. That makes going on a diet that much more daunting. Go without more things? So long comfort food. No more potato chips or cookies. And don’t even think about beer!

Not Giving up My Beer

For me, beer is a ritual. My ex-father-in-law used to smoke a pipe. He spent more time fiddling with it than actually smoking it. And while he was particular about his tobacco, it was the ritual of the process that he enjoyed. So, selecting a beer from the fridge, finding the right glass and settling in to a comfy spot to drink it is a ritual I am not willing to do without. On a diet, it just requires a new strategy.

Calories in beer come from two sources: alcohol and carbohydrates. American light lager brewers typically add an enzyme to their brew that converts more of the malt starches into sugar. The sugar will be consumed by the yeast and create more alcohol. That lowers the carb count. Then, water is added to lower the alcohol level. The overall result: a low-calorie, low-flavor beer.

I want something with character; otherwise, what’s the point? Since craft brewers don’t normally use the carb-killing enzyme, there’s only one way to curb carbs. Limit consumption. That’s kind of a bummer but I can be just as happy drinking two beers as I am drinking three. The good news is that there is a wide array of beers that are low in alcohol, so reducing that part of the equation isn’t too painful or tasteless.

Hop Heaven

IPA is my go-to style and no beer lover wants to give up on hops. For a big hop punch at a low alcohol level, Carton Brewing (Atlantic Highlands) Boat beer is hard to beat. Grapefruit and citrus dominate the palate while the body is light and hazy. Carton’s flagship weighs in at 4.2% and punches above its weight in flavor. Boat is not really an IPA though. It’s unique.

For a true IPA experience, I go to Double Nickel (Pennsauken) Session IPA. It’s only 4.7% ABV but has the same mouth feel as a standard IPA. So many “session” styles are thin and watery. Not Double Nickel. It is well balanced and satisfies my IPA jonesing nicely. It doesn’t feel like a session beer at all.

On the Dark Side

It’s winter. Sometimes I want something dark and roasty. A big Russian Imperial Stout is going to blow my calorie budget out of the water. However,I can still take a walk on the dark side. Most people don’t realize that Guinness Stout only has a few more calories than an American Light Lager. That’s due to an ABV of only about 5% or less and its surprisingly thin body.

As a style, Guinness is a dry Irish stout. I found a very nice example from Frye Brewing (Point Pleasant Borough). Appropriately named The Dark, it clocks in at only 4.1% ABV and checks all of the boxes of the style. It goes great with chili!

From Berlin to Belgium

When it’s time to step back into the light, I enjoy a Berliner Weiss. Light, crisp, and a tad tart, Berliner Weiss is as interesting as a beer gets with an ABV of under 4%. The style is getting popular with craft brewers and is pretty easy to find. Carton’s series of Highlander Weiss (a nod to the town they’re located in) is a lot of fun. It says so on the can! The current version, Austen-sibly Travis, has a distinct white wine character which is great because I’m eating more fish. Belgian wheat ales are less tart, a little cloudy, and very food friendly. Kane Brewing’s (Ocean) Cloud Cover has the telltale banana or bubble gum hints and a little spice associated with the style. At 4.8% ABV, it’s a complex little beer.

I’ve been pleasantly surprised about the variety of flavors I can curate while I’m on a limited calorie count. It’s been a fun exercise and makes those big, juicy IPAs on cheat day that much better.

Pilgrim Diner in Cedar Grove to Reopen Later This Year

Michael Gabriele

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January 15, 2021

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Pilgrim Diner in Cedar Grove to Reopen Later This Year

The shuttered Pilgrim Diner in Cedar Grove is slated to be reborn later this year. New construction work is underway. Ideally, a reopening will coincide with the easing of the current restrictions on indoor dining due to Covid-19 protocols.

Last spring, the management team that operates the Mark Twain Diner in Union (Frank Kunis, Guy Bessas, and others) finalized a deal to lease the Cedar Grove property and the Pilgrim Diner. Members of the Gikas family, the original owners of the Pilgrim Diner ever since it opened in 1965, retain ownership of the property and the building. A spokesperson for the Mark Twain Diner team said negotiations to lease the Pilgrim Diner began well before the public health crisis became a critical issue in New Jersey.

The Pilgrim Diner, circa 1980 (Photo courtesy of Bobby Cole) — The Pilgrim Diner, circa 1980. Photo courtesy of Bobby Cole.

Moving Forward

“We had the option to back down and walk away from the deal [because of Covid-19 concerns], but we decided to move forward,” a spokesperson for the Mark Twain Diner team said during a telephone interview. He acknowledged the new operators determined that the potential benefits associated with leasing the Pilgrim Diner property—a prime location on a busy thoroughfare (located at 82 Pompton Avenue/Route 23; with a large, on-site parking lot; and being across from a shopping plaza)—outweighed the risks.

“The location is excellent,” he said. “We look forward to being involved in the Cedar Grove business community.”

Opening Plans

The goal is to open the New Pilgrim Diner by the middle of this year (May or June), but the spokesperson cautioned that the plans and the pace of the opening would be dictated by the status of the coronavirus and New Jersey’s rollout of vaccines. “We’ve been involved in diners all our lives,” he said, noting that the team is well aware of the many variables that go with managing a diner. “We know the business.”

Pilgrim Diner in March 2020 (prior to the start of construction work) (Photo by M. Gabriele) — Pilgrim Diner in March 2020 (prior to the start of construction work). Photo by M. Gabriele.

In the 1970s and 1980s, the Pilgrim Diner had a Mediterranean-inspired design: a tile roof, field stone façade, and large arched windows. The defunct Manno Dining Car Company, of Fairfield, built the original Pilgrim Diner, which opened around 1965.

Today the current Pilgrim structure has the look of a more formal restaurant. It doesn’t have the flashy neon lights and stainless steel exterior accents typically associated with New Jersey diners. When asked about this, the spokesperson gave assurances that the New Pilgrim Diner will operate as a traditional diner. Guests will enjoy an informal atmosphere and a menu with familiar, homemade platters. The new diner also will have a counter with stools and will serve breakfast any time of the day. “We will bring a nice culinary diner experience to Cedar Grove,” he promised.

According to several articles, the Pilgrim Diner appears to have closed sometime in the late spring/early summer of 2019. Nicholas and Maxine Diakos operated the diner for many years, but they passed away in December 2011 and January 2020, respectively, as indicated in online obituaries.

Diner Reboots on the Rise

At first glance, renovating and reopening a beloved New Jersey diner might seem like a daunting business proposition, especially with all that’s going on these days. However, as reported in a Nov. 27, 2019, Jersey Bites article, a number of landmark eateries throughout the Garden State (prior to Covid-19) launched similar renewal projects during the last two years, a list that includes Tops Diner in East Newark; the Tick Tock Diner in Clifton; the Vincentown and the Red Lion diners, both in Southampton Township; Paul’s Diner in Mountain Lakes; the Hawthorne Diner (formerly the Triangle Diner) in Hawthorne; Geets Diner in Williamstown; and the Sit n’ Chat Diner (formerly the Sussex Queen Diner) in Wantage.

The popular Mark Twain Diner in Union first opened in 1967. The owners installed a Kullman-built diner car on its site (1601 Morris Ave.) in 1983, followed by several expansions and renovations. Photo by M. Gabriele.

Editor’s Note: This article was updated on January 17, 2021, with the correction that the diner is changing management, not ownership. The original owners will retain ownership.

When and Where to Find Rahway’s “Takeout” Restaurant Week 2021

Michael Gabriele

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January 10, 2021

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When and Where to Find Rahway’s “Takeout” Restaurant Week 2021

Rahway Restaurant Week 2021, the seventh annual community culinary celebration organized by the Rahway Arts and Business Partnership, will be held January 18 to 22. In order to comply with current protocols and restrictions on indoor dining, faithful foodie fans are invited to support Rahway eateries by enjoying takeout orders.

Ann Marie Williams and Amy Garcia Phillips, managing directors of the Rahway Arts and Business Partnership, noted that even during a pandemic, Rahway’s restaurant scene is still a foodie’s favorite. They invite patrons to bring their appetites and enjoy Rahway’s upcoming Restaurant Week, takeout style.

The Coffee Box – Photos courtesy of Rahway Arts and Business Partnership

The two managing directors pointed out that culinary contributors have adapted, just shy of a year into this pandemic. They decided that even if it looks a little different, the Rahway’s restaurants should get the attention they deserve.

Enter to Win

Along with sampling culinary delicacies, William and Phillips said that patrons are invited to take part in a special promotion, as explained in a press statement:

Order from any Rahway restaurant between the dates of January 18 to 22.
Take a photo of your entree. (In the past, winners have posed in costume with their dinners, or photographed a beautifully re-plated meal with complimentary cocktails or just let the “food do the talking” by showing off their entrees.)
Share a picture of what you order and tag Rahway Arts and Business Partnership on Facebook or @RahwayisHappening on Instagram. Once you do that, you’ll be entered to win a gift certificate to your favorite participating Rahway restaurant.
The winners of the photo contest will be announced on January 29. (First prize: $100; Second prize: $75; Third prize: $50)

In addition, Rahway is hosting a Soup Stroll on Saturdays in January during the hours of 1 to 5 p.m., to warm the hearts of residents and visitors during the cold weather. The Soup Stroll during Restaurant Week will include free samples of soup provided from participating Rahway restaurants (one sample per patron).

Beana's Para Siempre — *Beana’s Para Siempre. Photos courtesy of Rahway Arts and Business Partnership*

Over 30 restaurants and cafes in downtown Rahway and more than 45 eateries in Greater Rahway will take part in the winter restaurant takeout festivities. The offerings will include Caribbean, Italian, Turkish, Indian, Mexican, Middle Eastern, Cuban, and Asian food such as gyros, pierogis, pizza, sandwiches, kebobs, seafood, fried chicken, bagels, and desserts.

One restaurant offering a special treat during Rahway Restaurant Week is the Coffee Box, located at 1465 Irving Street, providing a free dessert or pastry with a takeout lunch order.

Participating Restaurants

Downtown participants include the following:

The Apple Pie Bistro
Bianaca’s Deli
Cubanu
Hugos
Jersey Fried Chicken Fusion
Luciano’s Ristorante
Mi Casa Latin Bistro and Steakhouse
Olivia’s Catering and Dining
Rahway Sushi
Sabor Peruano
Sinai Bakery
The Coffee Box
“Wheelie” Good Pierogi

For the Greater Rahway district, the list includes the following:

Antojitos Salvadoreños Pupuseria and Grocery
Beanas Para Siempre
Brooklyn Pizza
Butch Kowal’s Tavern
El Patron Lounge and Bar
Firehouse Eatery and Pub
Las Pinatas Mexican Restaurant
Madina Halal Platter
Ming Feng Chinese Restaurant
Plum Tomato Pizzeria and Restaurant
Sazon Dominicano
Swagruha Foods

During the pandemic’s 2020 summer months, Rahway Mayor Raymond A. Giacobbe and his team built outdoor, stationary, open-air pavilions that allow people to gather and follow social-distancing protocols.

About the Rahway Arts and Business Partnership

Established in 2009, the Rahway Arts and Business Partnership is a non-profit arts and economic development organization supporting the businesses in the downtown arts and central business districts of Rahway. According to the organization’s mission statement on its website (rahwayishappening.com), the civic group works to “create a diverse, vibrant, and economically and socially sound community within Rahway; develop activities and programs that encourage the long-term success of the art community; promote awareness of the value of the arts and directly support arts programs that encourage the diversity of Rahway citizens and businesses and their participation in the successful development of Rahway; and create and encourage an atmosphere that builds strong arts organizations and increases the community and business appeal of Rahway.”

Here is a complete list of Rahway eateries participating in Restaurant Week 2021.

The restaurants linked here will be participating in the Soup Stroll.

Rahway Arts and Business Partnership
1 City Hall Plaza
2nd Floor
Rahway, NJ 07065
732-540-1075

Jersey Pizza Joints: Delivering a Shift in the Facebook Landscape

Adam Horvath

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January 6, 2021

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Jersey Pizza Joints: Delivering a Shift in the Facebook Landscape

Was it just me or did any of you also expect a giant reptile to emerge from the banks of the Hudson River to take a nibble out of Ryan Seacrest just as the New Year’s Eve ball dropped? Maybe I’ve spent too much time on Netflix during the quarantine, but I think we can all agree that 2020 was that kind of year. Still, it wasn’t completely bad; in between binge-watching reruns of Veronica Mars and nonstop breaking news updates I was introduced to the Facebook group Jersey Pizza Joints.

A New Look for the Newsfeed

A friend invited me to join the group in early August. Within a matter of days, my feed was plastered with pictures of thin-crust pizzas, charred pepperoni, and proud cooks sharing their homemade masterpieces. Spirited discussions about the legitimacy of pineapple as an acceptable topping replaced the unwanted bombardment of blue vs. red debates that had invaded my thread.

Jersey Pizza Joints is the passion project of Garden State native Guy Madsen who, like a lot of us, became exhausted by the barrage of constant negativity on social media. Madsen is a successful businessman with years of strategic sales experience in enterprise software; running a community Facebook group in his spare time was not something that he necessarily imagined doing, if you had asked him early in 2020. But his love of pizza—and New Jersey—seemed like the perfect combination to help lighten the mood, so he created a platform for pizza lovers to rejoice. “If you build it, they will come…”

Since its launch in March, the group has grown to nearly 10,000 members, mostly by word of mouth as members invite their friends to join. Even local celebrities like Joe Piscopo and the Sopranos‘ Vincent Pastore have signed up. Every day, diehard pizza connoisseurs, never shy to express an opinion, post memories and passionately review their favorite pizza joints while envious snowbirds express disdain for their current options. (Editor’s note: Group membership continues to grow. The figure provided reflects the group size as of January 5, 2021.)

Roses Pizza Garfield est 1976 pictured Don & Tony owners — Don and Tony, owners of Rose’s Pizza in Garfield, established in 1976

In the group, favorites like Trenton tomato pie makers DeLorenzo’s Pizza, and Papa’s Tomato Pies, in Robbinsville, compete with old-school classics such as Santillo’s Brick Oven Pizza, in Elizabeth; Kinchley’s Tavern, in Ramsey; and Star Tavern, in Orange. They’re all part of the conversation within the pantheon of New Jersey pizza.

Sticking to Group Guidelines

Sometimes the discussions get heated with the expected Jersey attitude. With that in mind, Madsen and his two capos, I mean administrators, Jim Stoll and Robert Coda, won’t hesitate to “whack” anyone who violates the rules and is unwilling to abide by the page guidelines.

Italian Kitchen/ Pizza Amore in Carlstadt, John Speciale owner. — John Speciale, owner if Pizza Amore Italian Kitchen in Carlstadt

New Jersey is known for its bevy of old-school pizzerias, but Jersey Pizza Joints makes a point to also support newer pizza places that had the misfortune of opening just prior to the pandemic. Madsen has helped bring attention to places like one of his new favorites: Pizzamore Italian Kitchen, at 323 Broad Street, in Carlstadt, NJ.

Madsen believes it is important to utilize this unexpected platform to help promote these new restaurants that might otherwise fail. And like others who are using pizza’s popularity for philanthropic ventures, like Dave Portnoy of Barstool Sports, and Slice Out Hunger, for example, Guy Madsen and Jersey Pizza Joints have plans to give back to the community.

Looking Ahead

Mark your calendar for next September 11, 2021, for a post COVID-19 pizza crawl on the Seaside Heights Boardwalk. A portion of the proceeds will be given to a 911 charity in honor of the 20-year anniversary.

I consider myself pretty knowledgeable when it comes to Jersey food, and I have been humbled by this group. I’m enjoying the wealth of Jersey culinary info that I continue to learn from member contributions as the group grows. Pizza variations like the Razor Pie from Turano’s Pizza Kitchen, in Livingston, and Angeloni’s Thinny Thin, in Caldwell, are now in my lexicon and on my radar, thanks to this group. For anyone who enjoys eating pizza, I strongly suggest you request to join. Your eyes and your stomach will thank you.

Holiday Recipes and Inspiration from Newark Working Kitchens

Deborah Smith, Executive Editor

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December 24, 2020

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Holiday Recipes and Inspiration from Newark Working Kitchens

Newark Working Kitchens’ (NWK) free meal delivery service for Newark residents is designed to activate Newark’s restaurants and deliver nutritious meals to low-income seniors and families. Since its creation in early April, NWK has delivered more than 650,000 meals to over 10,000 Newark residents across 44 locations!

All meals are prepared by NWK’s 24 participating restaurants, including several minority- and family-owned establishments. NWK’s operations have sustained more than 200 jobs during the pandemic, including restaurants that have relaunched services and rehired staff as a result of the service’s support.

Pre-Holiday Deliveries

This week, the NJ-based Newark Working Kitchens announced it will be delivering over 10,000 meals to Newark residents ahead of the holidays. This comes at a time of skyrocketing hunger and lack of access to food across the country, with 54 million Americans facing the prospect of food insecurity this holiday season.

As the Newark community continues to face restrictions and challenges brought on by the public health crisis, NWK wants to ensure that the community members most in need will have a warm meal for the holidays.

Each of the 24 Newark-based restaurants involved in NWK has created its own holiday-inspired menu, and will deliver meals to local residents in senior, low-income and disabled housing.

Sincerest Thanks

In addition to the citywide holiday meal delivery efforts, NWK will also provide meals on Christmas Eve and Christmas Day at University Hospital to thank frontline workers who have worked tirelessly to save lives during this incredibly difficult year.

We hope you enjoy these holiday recipes from two of the restaurants participating in Newark Working Kitchens. The Sweeeet Candied Yams recipe is courtesy of Uncle Willie’s and the cheesy Baked Macaroni and Cheese recipe comes from King’s Family Restaurant.

Sweeeet Candied Yams

These are delicious as is OR you can whip them with a mixer until creamy with no lumps or fibers, transfer to a serving dish and line with your choice of chopped nuts (we like walnuts or pecans). You can also add marshmallows!

Ingredients

6 large sweet potatoes (peeled, cut, and diced into squares)
1 ½ cups brown sugar
1 full cup of white sugar
2 tablespoons of cinnamon
½ stick of butter
2 cups of water

Instructions

Put potatoes into a large pot and add all dry ingredients and 1 cup of water. As the water starts to boil, stir in ingredients. Lower the heat to a simmer (medium flame).

Stay close to the pot. As the syrup starts to thicken, slowly add more water. Stir to prevent burning and sticking.

As the potatoes cook they will go from bright orange to a medium brown-orange. The syrup should be thickened and the potatoes should be soft while holding their shape.

Yield: 12 one-cup servings

Baked Macaroni and Cheese

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

1 pound uncooked elbow macaroni
1 cup butter (2 sticks)
1 cup prepared cheese sauce
3 cups milk
1 cup mozzarella
½ cup grated Parmesan
1 Tbsp oregano
4 eggs
1 pinch of salt/pepper
2 cups shredded mild cheddar cheese

Instructions

Preheat oven to 350° F.

Boil macaroni according to the package directions for al dente and drain.

In a saucepan, melt butter over medium-low heat. Add cheese sauce, whisking constantly. Stir to make a roux.

Slowly add the milk to the roux, stirring constantly. After the milk and roux become creamy, stir in the mozzarella and Parmesan, black pepper, salt and oregano.

Cook over low heat until the cheese melts and the sauce thickens. Allow to cool for at least 30 minutes.

Fold beaten eggs into cooled cheese sauce. Mix well to combine.

Add boiled macaroni to cheese and egg mixture and toss to coat.

Pour into 9 x 13-inch baking pan.

Sprinkle mild shredded cheddar cheese over the top.

Bake at 350° F for at least 30 minutes or until mixture is bubbly and cheese has melted.

Serve!

Alternate Ending Beer Co., in Aberdeen

Gina Glazier

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December 22, 2020

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“Be patient.” That’s the best advice ever given to Scott Novick, owner of the new brewpub, Alternate Ending Beer Company, in Aberdeen, NJ. Whether it is appropriate for current state-of-the-world affairs or simply brewing a beer, being patient is clearly paying off.

And patient he’s been. After what was originally going to be a first-production brewery that swiveled into a brewpub, each step has kept Novick and his team on their toes.

This was one of many things I recently learned when I met up with Novick and some members of the Alternate Ending (AE) family—family being the operative word here. I immediately got the feel how comfortably and naturally everyone fit in.

alternate ending hostess station — Photo credit Michael Persico

Since much has been written on Bow Tie Cinema turned brewpub and Novick’s background in beer production, I chose to focus my interview on their current status, their global pandemic crisis management strategy, and the future. Lucky me, I was even able to score a chat with Steve Mignogna, owner of Talula’s of Asbury Park, who has established his first partnership at AE.

Alternate Ending beer glass — Alternate Ending’s Berliner Jam

Closeup on the Beer

Let’s start with the beer! Seven IPAs, one lager, one stout, one pilsner and one Berliner all currently ice cold on tap. The pilsner, aka Royal Rug as stated on the menu, is the crowd favorite. “Definitely the biggest seller,” reported Novick.

His own brew of choice? The lager-like German style Kolsch: Business is Booming. This one is a lighter offering in both appearance and crispness than the one I have come to crave since visiting: Jack’s Revenge. This oatmeal stout is the love child of an award-winning beer and the best cup of coffee one could imagine. So rich and deep in flavors, from gingerbread to chocolate, it ends the evening perfectly. Still, I can’t complete this article without a mention of the Berliner Jam.

Piggybacking on what Talula’s in Asbury is notorious for, the Gin & Jam, this draft cocktail is just sublime. A homemade spoonful of cranberry jam is placed into a pint glass filled with the Berliner beer. The Berliner is a bit tart with a hint of lemon but when stirred with the jam and some lemongrass, it comes together like nothing you’ve ever tasted. Beer meets the candy aisle. Tart, sweet, a bit hoppy and irresistibly unique.

alternate ending bar and dining room — Photo credit Michael Persico

Looking Ahead

Speaking of which, what does Novick look forward to in 2021? “Bar seating!” he answers almost instantaneously. Yes, I presume a brewpub wouldn’t be complete without a decent bar scene. And from the looks of the super-sleek bar and oh-so-nice bar manager Sarah Giordano, this will be a spot I’d like to post up on any Friday night. Besides the bar aspirations, Novick looks forward to being worry-free and less uptight about public health news, guidelines, and impact.

Still, I must note how incredibly careful and diligent he and his staff have been during the pandemic. Daily temperature checks for all staff and guests, onsite testing for all every other week, and more. All the tables are set quite far apart and walkways to different areas are open and free of obstacles that would hinder spacing recommendations. Disinfecting all surfaces is a must and of course, all you see of anybody besides those at your table are their eyes. A job well done…I’d say Dr. Fauci would approve.

Notes on the Food

The menu, which reads like a Playbill, was developed and is overseen by the dynamite team behind Talula’s in Asbury Park: Steve and Shanti Mignogna. All items house made, crafted on location with local ingredients, offer patrons a taste of simplicity with a hint of guilt. This includes spicy wings, glazed in a fermented chile butter, or the California Dreamin’ Burger: two smashed patties, cheese, caramelized onions, and a special sauce. Bar food elevated at least five notches in my book. The popcorn, for $5, is a must. The non-GMO corn kernels, which are sourced from Amish Country, sport a skin that, when popped, doesn’t stick to your teeth. Where has this been all my life?

But really, the signature items here are the sourdough pizzas. While in Asbury you can only get a round pie, here they have designed pan pizzas. Think crispy fried cheese along the edges and thick slices that are baked just long enough to hold their form. Guests are encouraged to choose a base, from a red to white to pink, then “build” it with the mouthwatering array of toppings.

My vote? Go with the pink base, comprised of spicy vodka, both fresh and dry mozzarella, and ricotta. Then top that with meatballs. Sesame seeds stud the charred crust and you have an all-around winner. The menu also includes many vegan and vegetarian options, including vegan mozzarella and coconut bacon. Who knew?!?

Wings and beer — Photo credit Michael Persico

An Ideal Matchup

More importantly though, the marriage of AE and Talula’s is one that stems from their shared belief in the building blocks of a great business. Novick noted that choosing to partner with Talula’s was easy, as he “loved their food, knew how they are a great representation of community leaders and exemplify what good employers are.”

“Basically, our ethos aligned,” he stated. As for the Mignognas, they couldn’t be happier with this partnership. “We have the same values, make things from scratch, care about each ingredient. Just as Novick does with his beer, we do with our food,” Steve Mignogna said.

alternate ending interior — Photo credit Michael Persico

And it is a bright future between the two businesses for sure. While Novick looks forward to opening his doors for more people, Steve looks forward to expanding the already delicious menu. His favorite pairings are any pizza with an IPA or the fish tacos with a pilsner, and he is excited to create new stuff that will continue to set this pub apart. One item in particular he’s psyched about? A Detroit-style nine-inch square pie. Thicker and a bit heartier than what’s currently available, this pie has “serve with beer” written all over it. Even after a few too many, this beast will be sure to cure most hangovers.

Looking Forward to Movie Nights

Another thing to look forward to here? Movie nights! It is a reclaimed theater after all. And by reclaimed I mean booth seats that are the same ones used umpteen years ago, movie posters that are framed in the same hardware that decked the halls years back, and light features that were originally the movie signs that marked the different viewing rooms.

It really is such a neat place—one that’s bringing the community together again and, “giving them a taste of normalcy,” says Alexis Castellano, Novick’s sister and marketing director. Castellano is behind the Movie Night planning and was super pumped to tell me all about what she has been working on.

In short, a “package” ticket will include popcorn, salad, pizza, and a full pour of a beer on tap. Naturally, your ticket includes your seat for viewing, too! Right now, movie nights are slated for 21+ but once they start hosting brunch in 2021, Sunday afternoons will be for family movie screenings. A cocktail, my kids watching a movie, some great grub—where do I sign up? This is genius and I personally can’t wait to jump on this bandwagon. You nailed it, Alexis!

And the same can be said for Novick, his team, and Talula’s. They have taken what would have been a torn-down cinema and transformed it into a destination where people can grab a one-of-a-kind beer, eat some crave-worthy dishes, and enjoy each other’s company. That and enjoying a classic movie, which, if Novick has his way, would “have to be Braveheart.” An ever-popular component of the business that has been talked about since its production. Sounds to me like exactly what Alternate Ending Beer Co. is achieving these days.

Find Alternate Ending Co.

Sign up for AE’s newsletter at alternateendingbeerco.com to stay up to date on beer releases, future happenings, movie nights, and events. Their beer can be bought at BeerBroadcast.com for pickup in store. Growlers are now available as well.

Alternate Ending Beer Company
1057 NJ 34
Aberdeen, NJ
732-612-8422

Follow Gina Glazier at @ahungryteacher.

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A Little Backstory

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A Fresh Idea

Slow and Steady

Not Giving up My Beer

Hop Heaven

On the Dark Side

From Berlin to Belgium

Moving Forward

Opening Plans

Diner Reboots on the Rise

Enter to Win

Participating Restaurants

About the Rahway Arts and Business Partnership

A New Look for the Newsfeed

Sticking to Group Guidelines

Looking Ahead

Pre-Holiday Deliveries

Sincerest Thanks

Ingredients

Instructions

Ingredients

Instructions

Closeup on the Beer

Looking Ahead

Notes on the Food

An Ideal Matchup

Looking Forward to Movie Nights

Find Alternate Ending Co.

Latest Bites