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
In a year of food insecurity for many due to the turmoil caused by the pandemic, two diners in Central New Jersey—the family-owned All Seasons diners in Eatontown and Freehold—have decided to add joy to their menus: free meals on Thanksgiving Day.
Mike Zavolas, his son Nick, and cousin Nick Halkias own the All Seasons Diner in Eatontown and have a partial ownership stake in the Freehold All Seasons. They know that so many regular customers and others in Monmouth County are struggling due during this challenging and unprecedented time.
Both Monmouth County diners will offer free breakfast and dinner all day on Thanksgiving. Zavolas said he and his relatives decided to give something back to the community. Family members at the Freehold diner include cousins Manny Vergis and Louis Hatziminas.
Both diners will offer free breakfast and dinner all day.
“We’ve been very fortunate,” Zavolas said in a phone interview, noting that his family has successfully operated and owned the Eatontown diner for nearly 33 years. “This has been a tough year for everyone. We wanted to do something positive that would make people happy on Thanksgiving, especially people in need. Whoever walks into the diners that day will get a free meal.”
Inspiration and goodwill are contagious, especially in the diner business. Zavolas said that, when told of these plans, many of the servers at the two diners offered to volunteer their time on Thanksgiving as a friendly gesture to customers.
All Seasons Eatontown Location
How will it work?
All Seasons in Eatontown (www.allseasonsrestaurant.net/Eatontown) is located at 176 Wyckoff Road, adjacent to the intersection of Routes 35 and 36. All Seasons in Freehold Township, (www.allseasonsrestaurant.net/Freehold) is located at 4135 U.S. Route 9, Freehold Township, just north of the exit for Freehold-Englishtown Road.
Zavolas said that on Thanksgiving, Eatontown will open at 7 a.m. and Freehold will open at 8 a.m. Both eateries will serve food until 5 p.m. and will follow state-mandated Covid-19 protocols with seating at 25% capacity and plenty of air space between tables. (Both diners have spacious interiors.) There will be dine-in service only that day; no takeout orders. Seatings for families and individuals will be first come/first serve. There will be a text-message waiting list.
It’s been a difficult year for business in the Diner Capital of the World. Diners and restaurants in the Garden State have been hard hit in 2020 due to Covid-19 business restrictions and health concerns. Beloved diners throughout the state’s 21 counties have improvised (takeout orders, “bistro-style” service on sidewalks and under tents) in an attempt to retain staff and maintain some level of business.
More recently, a number of diners and restaurants have reopened with limited in-house dining, following Trenton’s guidelines. Unfortunately, many New Jersey restaurants have permanently closed their operations this year due to the pandemic.
As the staffs of the two All Season diners gear up for what they expect to be a big response to their goodwill effort on Thanksgiving, Zavolas have one heartfelt request: “Please tip your servers. They are donating their time on a family holiday.”
Old York Cellars Winery, owned by David Wolin, received the coveted title of 2020 New Jersey Winery of the Year at the 2020 New York International Wine Competition. The event is produced by the International Beverage Competition Series.
The competition also awarded the Hunterdon County winery a gold medal and a 95 rating for its 2019 Pinot Gris, a silver medal for its 2017 Cabernet Sauvignon Reserve, and bronze medals for its 2019 Sauvignon Blanc Reserve, 2018 Merlot Reserve, and 2019 Malbec.
It has been a bountiful fall for awards for Old York Cellars. The winery, celebrating its tenth anniversary in 2020, also scored a gold medal and a 93 rating for its Rosé Reserve, silver medals for its 2019 Sauvignon Blanc Reserve and 2018 Cabernet Sauvignon and bronze medals for its 2019 Malbec, 2019 Pinot Gris, and 2017 Cabernet Sauvignon Reserve at the American Wine Society 2020 Wine Competition.
Pinot Gris, center, was the gold medal winner.
About the Competition
The New York International Wine Competition, which recognizes the finest quality wines, took place remotely this year with over 1,400 wines submitted from 24 countries. The judges included restaurateurs, sommeliers, retail wine buyers, distributors and importers. Judging panels provided an ensemble of different disciplines so that multiple viewpoints were considered in the evaluation of the wines.
The American Wine Society is the largest consumer based wine organization in the United States. It has conducted this prestigious wine competition annually for over 40 years. Judges include both AWS-trained and certified judges and professional experts from across the wine industry.
“Chosen to be 2020 New Jersey Winery of the Year and winning so many medals has been a great way to celebrate our 10th anniversary,” said Wolin. “These honors are a result of the hard work of our dedicated wine making team,” he continued. “We are proud to be making world-class wines in New Jersey and providing socially distant tastings and entertainment during this difficult time.”
Situated on 28 lush, preserved, farmland acres in Ringoes, New Jersey, the winery offers majestic vineyard and mountain views. Guests enjoy covered and outside seating areas, daily wine tasting experiences, and small group events, including virtual wine tasting parties and events.
Old York Cellars offers customized labeled wine bottles. Off-site locations include a 1,700-member wine club and a tasting room and restaurant at the Quaker Bridge Mall location, in Lawrenceville, NJ.
For reservations and more information about the winery, visit oldyorkcellars.com. Please check for updates on outdoor and virtual events.
Old York Cellars 80 Old York Road Ringoes, NJ 08551
908-284-9463 oldyorkcellars.com
PRESS RELEASE: PrimoHoagies, known for its gourmet hoagies with high-quality meats and cheeses piled high on fresh-baked rolls, announced today the grand opening of its first location in Somers Point, New Jersey and its third store in Atlantic County, is set for Friday, November 20, at 10 a.m. Owned by Robert (Bob) and Stephanie Neville, the franchise is located at 278 New Road (Route 9) in Somers Point.
PrimoHoagies will give the first 100 customers* in line at the Somers Point location on November 20 a free Primo Size Hoagie. For the rest of the grand opening day, customers in the rewards program will enjoy Primo Size Hoagies for just $6.99.
Using recipes passed down through the generations for its iconic hoagies, PrimoHoagies layers Thumann’s gourmet meats and cheeses, a secret blend of spices, and locally sourced, fresh vegetables onto award-winning, seeded rolls that are baked fresh throughout the day. The casual restaurant’s diverse menu features a wide variety of cold and hot hoagies, cheesesteaks, wraps, vegetarian options, sides, chips, drinks, cookies, desserts, and more.
“My family and I have been enjoying PrimoHoagies for years and we really believe the quality ingredients and commitment to freshness set PrimoHoagies apart from the competition,” says owner Bob Neville. “We’re excited that now we get to share our favorite hoagies with our neighbors in Somers Point!”
Originally from the Kensington neighborhood of Philadelphia, Bob and Stephanie have raised their two children, Hailey and Robby, in Upper Township, NJ, where Bob volunteered as a coach for various youth softball and baseball teams.
The 2,000-square-foot retail store, expected to employ 15 people, will offer takeout, delivery, and limited indoor seating. PrimoHoagies also offers catering, including their popular hoagie trays – perfect for special events, gameday, beach days, and luncheons.
This location will be open Sunday to Thursday, 10 a.m. to 8 p.m., and Friday and Saturday, 10 a.m. to 9 p.m. For more information about PrimoHoagies, visit: https://www.primohoagies.com.
PrimoHoagies is committed to customer and employee safety as New Jersey recovers from COVID-19. Employees will wear masks and gloves at all times. High-touch surfaces will be frequently sanitized and the store will remain in compliance with all state and federal guidelines. Customers will be asked to maintain a six-foot distance from each other and plexiglass barriers have been installed throughout the store. The store has minimal indoor seating.
*Opening Day hoagie special and giveaway are available for customers who join or are currently enrolled in the complimentary Rewards Program. Text “Primo” to (484) 270-4000 to join the rewards program and start saving with special offers.
In the United States, more wine is sold around Thanksgiving than any other holiday. Dark meat, white meat, spiced dressing, gravy, tart cranberries… Pairing the perfect wines with this meal can be a challenge—even with so many of us keeping it small this year.
A good rule of thumb is to have a selection of both white and red wine on the table, ideally with both a white wine glass and a red wine glass with each table setting.
For this all-American holiday, I find it appropriate to pour American wines. The following Thanksgiving wines can be found at your local New Jersey wine store. You’ll find some shopping recommendations at the end of this post. Prices may vary.
Sparkling Wines for Thanksgiving
Sparkling wine should always be on hand for Thanksgiving as it’s both festive and food friendly. Serve bubbly to set the mood and pop a bottle for dinner as it pairs well with many food flavors.
Gruet Winery Blanc de Noirs NV, New Mexico, $17.00
2015 Schramsberg Blanc De Blancs Brut Napa Valley, $32.99
2016 William Heritage Vintage Brut, New Jersey, $35.00
Gloria Ferrer Blanc de Noirs Rosé Sonoma County, $18.99
2017 Sparkling Pointe Blanc de Blancs North Fork, $29.99
Riesling is always a top pick for Turkey Day with its apple and honey flavors and great acidity—perfect for white and dark meat and for the bold flavors of candied sweet potatoes and spiced stuffing.
2017 Ravines Riesling Dry, $15.99
2017 Tatomer Kick-on Ranch Riesling Santa Barbara, $31.99
2018 Hermann J. Wiemer Dry Riesling, $16.99
2018 Dr. Loosen Eroica Riesling Columbia Valley, $21.99
Another much-loved Thanksgiving favorite is Gewürztraminer with its very aromatic nose and spicy palate. Great for rich casserole (think green bean) and turkey with gravy.
2018 Forgeron Cellars Blacksmith Blanc Yakima Valley, $19.99
2019 Husch Gewurztraminer Anderson Valley, $14.99
2018 Gundlach Bundschu Gewurztraminer Sonoma County, $23.99
2018 B. Lovely Gewurztraminer Washington State, $12.99
Thanksgiving Red Wines
Pinot Noir: This is THE wine for Thanksgiving as it matches up well with most foods. The fruitiness of the wine pairs nicely with sides and cranberry sauce, mushroom dishes and goes well with both white and dark meat.
2017 Talbott Kali Hart Pinot Noir Central Coast, $15.99
2018 Colene Clemens Pinot Noir Dopp Creek Estate Willamette Valley, $26.99
2018 Au Bon Climat Pinot Noir Santa Barbara County, $22.99
2016 Beneduce Vineyards Centerfold Pinot Noir, New Jersey, $34.00
2018 Ken Wright Cellars Pinot Noir Willamette Valley, $19.99
2016 Alba Vineyard Pinot Noir, New Jersey, $23.99
2018 En Route Les Pommiers Pinot Noir Russian River Valley, $39.99
Zinfandel: The dark turkey meat lovers will enjoy these wines which are also great with meat-based stuffing. These wines add a touch of smokiness to the foods they’re paired with.
2018 Seghesio Sonoma County Zinfandel, $19.99
2018 Dashe Zinfandel Select Dry Creek Valley, $24.99
2016 Foxglove Pinot Noir Central Coast, $19.99
2018 Dry Creek Heritage Vines Zinfandel Sonoma Valley, $18.99
2016 Klinker Brick Lodi Old Vine Zinfandel Lodi, $15.99
Wine Shopping in the Garden State
Plan on one bottle of wine per adult, with more just in case. Shop for wine at some of our favorite New Jersey retailers:
At precisely 12:01 a.m. on the third Thursday of every November, the annual harvest of Beaujolais Nouveau is released. It wasn’t until November 21, 1991, that I became acquainted with this young red wine and its tradition. I was a new busboy working Wednesday nights, afterschool, at an old stagecoach stop turned rural North Jersey tavern.
It was a mild evening, and we were in the midst of a late autumn “summer.” I assumed that it was the nice weather or weekly karaoke night that caused the spike in the night’s attendance. The dining room was filled with the regular lineup of wannabe crooners waiting for their turn at stardom. Around 10 p.m., an over-served 30-something finished her tipsy rendition of Amy Grant’s “That’s What Love Is For,” and the DJ packed up his equipment for the night.
The crowd grew and my customary trips into the kitchen became runs from the bar. The unpretentious patrons munched on gratis canapes of salmon rillettes and crusty baguettes avec du fromage arranged nicely on mismatched floral platters.
When the clock hit 11:30 p.m., the barkeep put out a digital timer and started a 30-minute countdown. Behind the counter, a barback carried a 1991 Beaujolais Villages-stamped wooden barrel to the front of the room. An audible hum of anticipation grew louder as the Sussex County bar became Times Square on New Year’s Eve.
Three.
Two.
One.
As the clock struck midnight, the tap of the keg was smashed open with a wooden mallet and glasses of the cherry-red wine poured continuously for the next two hours. It was now the third Thursday of November: Beaujolais Nouveau Day.
Sadly, that bar is no longer in operation, and the 200-year-old building that housed it has long since been demolished to make way for a mega CVS. And despite never finding another Jersey bar that celebrates Beaujolais Nouveau with the same fervor as that bar did that night, I have continued this tradition at home and with my friends. Here are some fun things you can do to be part of this year’s celebration.
Mark Your Calendar
This year, the third Thursday falls on November 19. Draw a giant circle on your calendar to celebrate Beaujolais Nouveau Day. Unlike my experience, you will not have the ability to buy a bottle at midnight, so make sure to ask your favorite liquor store if they plan on stocking a Beaujolais Nouveau.
In the meantime, take comfort that Gary’s Wines and its multiple North Jersey locations are sure to carry Georges Duboeuf, named for the individual known to be the creator of the Beaujolais Nouveau craze in the U.S.
Set the Scene
Download Edith Piaf’s Greatest Hits to your playlist; you do not need to understand French to appreciate this haunting soundtrack. Set your home bar ablaze with candles to recreate the torchlit festivities of Beaujeu, in southeastern France.
What to Eat
Couple this amped-up grape juice with a mild Brie or Camembert. The strawberry and raspberry notes pair well with a thin-cut Serrano ham or the crunch of a pickled cornichon, both available at Barth’s Market (New Providence). For an entire meal, consider ordering takeout from classic French bistro Sophie’s in Somerset, I suggest a hearty Boeuf bourguignon.
What to Drink
You have probably seen the colorful Georges Duboeuf bottles at your local liquor store and it’s possible that might be your only Beaujolais Nouveau option. But search a little harder and you’ll undoubtedly find other brands. For me it has become my own personal scavenger hunt as vineyards like Louis Jadot, Joseph Drouhin and Henry Fessy are out there and all worthy of a try.
The exact taste of the wine is dependent on the year, and my French birdies are suggesting that there might actually be something to look forward to in 2020, after all. Hopefully this will sting you like it did me and you will add it to your Thanksgiving tradition. And speaking of Thanksgiving, make sure you keep a bottle for Black Friday, because a room-temperature glass of wine and a cold turkey leg are my kind of leftovers.
Manhattan restaurateur and Maplewood resident Sagi Ohayon is bringing authentic Israeli street food to Maplewood Village with a new restaurant called The Chutzpah Kitchen. Located at 175 Maplewood Avenue in Maplewood, the restaurants opened Thursday, October 29, with a limited menu to start.
Moroccan carrots
The restaurant’s specialized menu features many Middle Eastern favorite “sandvicheem,” such as falafel, kufta and schnitzel. It also spotlights modern takes on Middle Eastern flavors with a shawarma spiced cauliflower, varying “Salatim,” mezze, and more. Chutzpah Kitchen will have offerings for vegans, vegetarians, and carnivores.
Shawarma spiced Cauliflower “al ha plancha” with hummus, tahina, Israeli salad, Amba, and sliced pickles
The concept was conceived by Sagi Ohayon, who was born and raised in Israel and has spent most of his life in the restaurant world. He has owned and operated NYC’s Cafe Delectica since 2008. Cafe Delectica is a vibrant cafe with a strong special event and catering division. He and his family have called Maplewood home for the past five years. During that time, Ohayon has yearned to bring “the flavors and boldness of an Israeli shuk (market) to SOMA and the surrounding areas.”
Ohayon has partnered with corporate executive turned serial entrepreneur—and South Orange resident—Tanmoy Jadhav, who is the founder and CEO of Digital Made Easy. Together they aim to bring elevated fast-casual dining with chutzpah to the area.
Smoky eggplant salad with fire red peppers, cilantro, feta cheese, lemon juice, EVOO topped with raw tahini
Options for Our Time
In response to the current climate, Ohayon designed the menu, optimized for takeout and delivery, so he focused on items that will travel well. Once some restrictions are lifted, the restaurant will feature additional options such as brunch, special events, and more.
Pickled vegetables
Chutzpah is a Yiddish word that translates to audacity or boldness. As patrons bite into a one of our meals, the chutzpah of the flavors will transport patrons to the streets of Tel Aviv. This is the spirit of Chutzpah Kitchen—serving food with bold flavors and a warm smile.
Ohayon uses fresh, locally sourced ingredients, in continued support of our communities. “Aside from our culinary passion for excellence, community, hospitality, and overall guest experience is what sets us apart,” he said.
Volunteers needed to pack Emergency Meal Kits, build Family Packs, and more
For perhaps the first time in its 45-year history, the Community FoodBank of New Jersey (CFBNJ) is facing a critical shortage of volunteers at its Hillside warehouse.
With food insecurity projected to increase 56% across the state as a result of the pandemic, CFBNJ is in dire need of more helping hands to aid in maintaining the magnitude of its response.
“CFBNJ is committed to meeting the prolonged and growing need for food assistance that we have seen throughout New Jersey during COVID-19, but we can’t do it without the volunteers that are essential to our operation,” said Carlos Rodriguez, president and CEO of the Community FoodBank of New Jersey. “With just two hours of your time, you can make a real impact in the fight against hunger, where and when it’s needed most.”
CFBNJ needs volunteers to pack Emergency Meal Kits, assemble Family Packs, assist at off-site food distributions, and more. With one in five children in the state expected to face hunger, the organization plans to double its output of Family Packs in the coming year. These provide kids in need—and their families—supplemental food.
CFBNJ also seeks to continue providing Emergency Meal Kits, of which it has distributed more than 100,000 since March. Each kit contains enough nonperishable food to sustain a family for several days.
All volunteers must be 14 or older (teens aged 14 and 15 must be accompanied by an adult) and sign a COVID-19 waiver.
Social distancing is strictly observed during volunteer shifts. In addition, temperatures are taken for all who enter the building, and masks, gloves, and hand sanitizer are provided.
Visit cfbnj.org/volunteer to register for a two-hour volunteer shift of your choosing.
If your company is interested in bringing a group of employees to volunteer, please contact Xenia Ferencevych, corporate volunteer manager, at [email protected] or 732-798-5248.
On April 6th, National Cornbread Day, all Cornbread Farm to Soul locations will offer guests a free slice of their signature cornbread. National Cornbread...
