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.
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.”
Allison Kohler
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. 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.
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. 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.
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. 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 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. 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
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.
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.
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.
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.
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. 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.
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.
Guy Madsen, Jersey Pizza Joints founder
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.)
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.
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.
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 Time1 hour
Cook Time30 minutes
Total Time1 hour30 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.
“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.
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’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.
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?!?
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.
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
American Cut alumni, chefs Tara Glick and Christopher Lim, open Porter, in Weehawken, New Jersey.
Porter opened on December 8, on the ground level of the RiverHouse11 at the Port Imperial luxury mixed-use residential complex in Weehawken.
Described as “a modern American gastropub offering seasonally inspired dishes and signature cocktails,” Porter is the debut concept from co-chefs Christopher Lim and Tara Glick, who met while working at Marc Forgione’s American Cut in Atlantic City. The new restaurant also includes Porter Provisions, an in-house cafe and bakery that showcases Glick’s house-made pastries and ice cream, as well as La Colombe coffee.
Porter is conveniently located steps away from the NY Waterway Port Imperial Ferry Terminal and the Hudson-Bergen Light Rail, on the Hudson River, providing easy access for visitors from Manhattan.
On the Dinner Menu
Executive Chef Christopher Lim is the force behind Porter’s dinner menu, which features several shareable small plates, coal-fired entrees, and wood-fired pizzas. Noteworthy small plates include prosciutto with gnocco fritto, Parmigiano-Reggiano, and quince; hamachi crudo with jalapeno escabeche, citrus, aji amarillo; and Egg Between the Sheets with bacon, celery root, and truffle butter.
Pizza Time
Traditional, handcrafted pizzas include the Fun Guy, which features maitake, cremini, shiitake, chevre, scallion, and arugula; and the Mott Street, made with sausage, peperonata, cherry peppers, provolone and mozz. These are naturally leavened with a blend of American and Italian artisanal flours and feature house-made mozzarella.
Entree highlights include the dry-aged, 40-oz. porterhouse with salsa verde and pommes Pont Neuf, and duck breast with braised red cabbage, persimmon and star anise, among others.
When it comes to some of the sweeter offerings, Porter offers an irresistible selection of desserts, all made in house by Executive Pastry Chef Tara Glick, whose whimsical desserts have received much acclaim and praise. Options to look forward to include the tiramisu affogato, served with zabaglione ice cream and espresso pour over, and the banana pudding cake, featuring bourbon butterscotch sauce.
Stay tuned for takeout information in the coming weeks.
Beverage Program
To complement the fare, Porter’s beverage program—also handled by Glick—features a robust selection of domestic and imported draft beer, as well as wines and signature cocktails. The wine list is thoughtfully curated and features a selection of 15 by-the-glass pours.
Porter is focused on sourcing wines from smaller producers that are practicing sustainable farming, which makes the complete bottle list avant-garde and unique. Like the cuisine, Porter’s cocktails are driven by the seasons, featuring market-fresh ingredients and premium spirits. Look out for the Damn Fool made with upstate bourbon, Braeburn syrup, and Aaron Burr cider; and the NKOTB with Porter’s gin, fennel liquor and dry vermouth; among others.
Porter Provisions
Porter shares its space with Porter Provisions, a cafe and bakery that showcases the handcrafted delicacies made fresh daily by Glick. Currently open on weekends, it is the perfect stop for those looking for a daily pick-me-up: pop in for a sweet treat or a fresh cup of coffee. Porter Provisions will offer a selection of grocery items like condiments, jams, sauces, and dry pasta, as well as housewares like candles and soap.
Cocktail kits will be available, as well as canned cocktails that are made in house, along with bottles of wine to go. The cafe will also double as a private dining room during dinner hours, with the capacity to host intimate events for up to 27 people.
The People Behind Porter
Chef Tara Glick, a Jersey Shore native, brings over 10 years of experience to Porter. She gained her professional experience working in top kitchens like Locanda Verde and Maialino, eventually joining the opening team at American Cut in Atlantic City. In addition to her work in the kitchen, Glick spent two years working on the beverage team at Eataly, immersing herself in the study of wine and spirits.
Chef Chris Lim and Chef Tara Glick
Chef Chris Lim brings over 20 years of NYC experience across the river to the Garden State. He previously worked in some of Manhattan’s most respected kitchens including the Michelin-starred Daniel, Bar Boulud, 21 Club, and BLT Steak. From there, he joined Marc Forgione’s team as corporate chef. Throughout his career, he has collaborated on three cookbooks, has made television appearances on Food Network’s Iron Chef, and has contributed to various large-scale consumer and charity events.
About the Space
Porter occupies a 4,000-square-foot space, allowing seating for up to 45 guests in the main dining room, as well as 55 guests in the large bar area. An additional 45 seats can be found on the outdoor patio; however, outdoor seating will not be available this season. Designed by Callison RTKL, Porter boasts a cozy, open dining area with live edge wood tables and a view of the kitchen. The dining area is outfitted with a wood-burning pizza oven from Italy, as well as a charcoal-burning Spanish grill. Guests are sure to enjoy the bar’s mood lighting and overall ambiance.
All major credit cards and cash are accepted, and reservations can be made via Resy or by calling the restaurant. For more information, please visit www.porterportimperial.com, call 551-258-0649, or email [email protected]. Follow Porter on Instagram at @porterportimperial.
Weekend bunch service will launch at the restaurant in the coming weeks and will be available on Saturdays and Sundays from 11 a.m. to 3 p.m.
Porter and Porter Provisions
1100 Avenue at Port Imperial
Weehawken, NJ 07086 Website (Currently under construction.)
551-258-0649
Porter Hours: Tuesday through Sunday: 5 p.m. to 10 p.m.
Closed Monday
Porter Provisions Hours: Weekends only, check website for updates. Saturday and Sunday: 9 a.m. to 4 p.m.
Move over cranberries, blueberries are tastier (in our opinion) and happen to reign supreme in the berry world, given their “superfood” status. In this dish, blueberries pair perfectly with fresh cranberries and orange juice to up the taste and nutritional value of this classic holiday staple. A little hint of vanilla rounds out this delightful accompaniment to your holiday bird.
An easy and elegant salad. Make the candied pecans ahead for quick assembly. Get every delicious ingredient on your fork for a perfect bite each time. This salad is bound to become a family tradition.
Shake up your holiday table with this gorgeous version of cornbread dressing. The blueberries add a burst of tartness to the sweet cornbread and pair perfectly with both white and dark meat.
About FullBlue360
FullBlue360 is an organic blueberry farm located in Lacey Township, New Jersey.
The blueberries grow using up to 70% less water than standard irrigation practices would use. The process requires no soil, making the blueberries perfect for growing in various climates, and FullBlue360’s intensive, high-density planting system increases yields by 200% (triple) compared to traditional in-field production. Plus, FullBlue360 blueberries comply with USDA organic standards, and the minimal water requirement ensures that the berries can be grown regardless of water scarcity or agricultural issues resulting from climate change.
Mark your calendar! Look for FullBlue360 blueberries at your local ShopRite during their peak season—from June to September.
B2 Bistro + Bar restaurant group is excited to announce the opening of its fifth location, this one in Toms River, New Jersey, this Monday, November 23. The new spot is conveniently located directly across from the Ocean County Mall.
Open During Renovations
The restaurant formerly known as Tuscan House will undergo major renovations. Changes will include the following:
the addition of a brand-new bar area
glass garage doors leading out to the expansive patio
an open kitchen with a wood-fired pizza oven
a grill and sushi station, new exterior finishes
the expansion of an all-new private event space
Restaurant dining will continue during the renovation period.
“We are thrilled to be able to bring a new restaurant and jobs to Ocean County in these very trying times for small businesses,” said Stephen Valentine, managing partner. “Our recent experience operating four restaurants through shutdown and then under strict safety protocols means we are ready and able to bring the same level of safety, not to mention fantastic food and service to Toms River.”
Those who have had the pleasure of dining at any of B2 Bistro + Bar’s other locations, in Point Pleasant Beach, Red Bank, North Brunswick, and West Reading, PA, will understand the buzz surrounding this latest opening—their second in Ocean County.
Based on popular bistro-style cooking in the United States, France, Italy, Spain, Greece, and other Mediterranean countries, B2’s culinary focal point is its wood-burning oven, where many dishes are prepared, in addition to their specialty pizzas. The exposed oven serves as a key spot in the restaurant.
Menu Overview
B2’s commitment to sourcing locally is demonstrated in the seasonal menu. Patrons can expect exciting menu changes with the seasons, featuring meats, seafood, and produce sourced from the area’s finest purveyors. Like the Point Pleasant Beach location, the Toms River location will also offer the restaurant’s signature sushi menu beginning in late December.
At full capacity, the Toms River location will be able to seat 284 guests and offer an 80-guest banquet area as well as a new patio for al fresco dining.
B2 Bistro + Bar
1250 Hooper Avenue
Toms River, New Jersey
732-297-3803 Website
