Note: The writer received sample products, courtesy of MECHA Chocolate.
Note: Due to the coronavirus outbreak, MECHA Chocolate has closed its storefront. The business is still fulfilling online orders and taking orders by phone. They’re also offering free local delivery within 15 miles and free shipping on orders over $50. Check the website or call for the latest details.
If you’ve ever been to achocolatestore you know how exciting it is: the sweet smell of cocoa in the air and the anticipation of leaving with a treat in hand. At MECHA Chocolate in Haddonfield, NJ, it’s more than that. The store itself has a beautiful aesthetic and the chocolates are next level. If you’re looking for artisan chocolate, this is the place to go—or to order from online.
Some Background
Chef and chocolatier Melissa Crandley and her husband, Charles, began selling their artisan chocolates at various farmer’s markets and local shops in 2012, before opening their own store in late 2019. It’s here in their shop that Melissa combines her culinary and pastry experiences to offer one-of-a-kind treats. She hand dips her ganaches and caramels, and carefully curates quality ingredients—never cutting corners.
The Good Stuff
MECHA Chocolate offers an annual selections menu, which includes an array of options available throughout the year. Still, with dozens of chocolates to choose from, how do you decide? If you’re afraid to try something too far out of the box, start with the Double Dark Ganache. As a dark chocolate lover, I thought this was a more traditional choice, but oh-em-gee it was so rich in all the right ways—anything but cliché.
At MECHA Chocolate, the most surprising, to me, were the tea-infused ganaches. Packed with flavor, the chai tea ganache was AMAZING! It actually transported me to fall and the holiday season. So warming.
Within this mix of annual selections are also some caramels and the Nuts About Hazel variety, which reminds me of a better version of the popular gold-wrapped balls whose name begin with F.
As for the seasonal selections, prepare to be blown away! I didn’t know chocolate could be this good. The raspberry ganache was breathtaking. In fact all of the fruit ones—like the lemon curd ganache—were fantastic. The fruit flavor was so strong that it matched perfectly with the chocolate. If you want a powerful treat, choose these.
Specialty Boxes
The Herb Garden Box
MECHA Chocolate sells specialty boxes which make for perfect gifts for a friend or loved one. I sampled the Herb Garden Box, which includes sea salt caramels with an added twist of ingredients from the garden. My favorite was the orange Fennel because chocolate and citrus are meant to be.
And speaking of gifts, these chocolates are packaged with care in beautiful boxes.
And Then Some
At MECHA Chocolate you can also take classes to learn the art of chocolate making and decorating. They offer classes on a range of levels throughout the year. Be sure to check their calendar here.
Don’t wait to check MECHA Chocolate out—place an order today and thank me later.
Mecha Chocolate 7 Kings Highway East
Haddonfield, NJ 08033
856-281-9565
As of our publish date, Reyla is open for takeout and delivery. Please check Reyla’s Facebook page for the latest.
The Cul+ure Collective’s creative partner, Pasquale Pipi, and beverage partner, Jaime Dodge, are going virtual with their already popular monthly cocktail classes. Normally the classes would be held at their Reyla location, in Asbury Park, but with the state of emergency, they needed to come up with a creative solution to continue the class and keep their already loyal patrons engaged.
The Culture Collective’s creative partner, Pasquale Pipi, and beverage partner, Jaime Dodge
Pipi states, “We wanted to do something else to keep our community entertained, beyond our new takeout/delivery program. We asked ourselves, what can we do to benefit our team?”
The Quarantine Sessions consist of multiple virtual cocktail classes and labs to gratify their devoted regulars and Agave Club members. Planning the cocktail classes and events virtually through Zoom, a cloud-based service that offers video conferencing, meetings, and webinars, seemed like the best option. Pipi continued, “Jamie and I love what we do. I think that’s what our guests appreciate—and what a cool way to hang out with everyone we’re used to seeing on a weekly basis.”
The first event launched Saturday, March 21, and had 136 people in attendance. The class featured three of Jaime Dodge and Pasquale Pipi’s favorite cocktails. The session was one hour and cost $10, from which all of the sales and gratuities went to supporting the members of their bar teams. With this cocktail class they taught virtual students not only how to craft three of the signature cocktails, but also gave attendees tips and tricks of the mixology trade.
They even created a list of the necessary ingredients or viewers to follow along at home, if they’re so inclined. Once patrons registered, the Zoom meeting ID and the cocktail ingredient list was sent to each participant via email. Once the class ended, they held a Q&A, after which all participants received a follow-up email with the intricate drink recipes.
Upcoming Classes
Pipi and Dodge have added three more events for this week. Tuesday, March 24, at 6 p.m.: Agave Spirits Club Education—Free hangout (exclusively for Agave Club members) Thursday, March 26, at 6 p.m.: Cocktail Lab Happy Hour—Free Hangout to Drink and Create Cocktails Saturday, March 28 at 5 p.m.: Cocktail Class—$10 to Support The Bar Team
The Cul+ure Collective team is rooted in relationship-driven hospitality, so it’s no wonder that they would create an online community during this difficult time. To register for the upcoming events, click here and become part of the new virtual community.
Editor’s Note: Please check with individual restaurants directly before ordering as their status / serving plans may change from day to day.
Strange days have found us
Strange days have tracked us down
They’re going to destroy
Our casual joys —The Doors, September 1967
Looking to Survive Virus Fallout, Restaurants and Diners Change Their Approach
Strange days, in the form of COVID-19, a.k.a. coronavirus, have found the Garden State. Those casual joys provided by restaurants and diners throughout New Jersey—good food and friendly community social interaction—have been halted. Governor Phil Murphy, on March 21, reiterated that these public venues close (other than takeout and delivery) “until further notice” as the state hopes to contain the spread of the pandemic.
The rapidly unfolding situation continues to change on a daily, sometimes hourly basis, as businesses cope with the preventative-but-necessary mandates of social distancing and self-isolation. Shuttered restaurants, diners, delicatessens and cafes were allowed to offer takeout service to customers and some were utilizing the delivery services of companies such as DoorDash, UberEats, and Grubhub.
Deliboy Delivery / Lasolas Market
Josh Gryvatz, the head chef and proprietor of Deliboy Delivery / Lasolas Market in Normandy Beach, said Friday, March 20, that he saw the fallout from the coronavirus as a call to action to ramp up his existing homemade food delivery service to customers in Ocean, Monmouth, Middlesex, and Mercer Counties.
Deliboy take-out trays
As a lad, Gryvatz worked with his parents in the food business. Fifteen years ago his family purchased the Check Rite supermarket on the main drag of Normandy Beach, which was a seasonal business for the summer vacation crowd. Five years ago Josh initiated Deliboy Delivery as a complement to the local market.
“My wife and kids were my first customers,” Gryvatz said. “I’ve found a business niche to provide food to young couples and senior citizens in the area.”
On Saturday, March 21, Deliboy Delivery posted the following on Facebook:
A Note from Chef/Owner, Josh G.: This is uncharted territory. For as many miles as we’ve put on since we set out on this endeavor nearly five years ago, we never could have imagined we’d end up here. That said, we want to let you know that although the circumstances have changed, our mission has not. We will continue to fill your refrigerators with homemade food, you feel good about eating, for as along as we’re able. Every precaution will be taken to ensure your, and our safety throughout the process from sourcing to delivery. Should you have any questions or concerns to that end, please don’t hesitate to reach out. Stay well. Stay home. We’re all in this together.
B2 Bistro + Bar
Stephen G. Valentine, managing partner for B2 Bistro + Bar (pictured at top), said his organization opted against doing any take-out or delivery service during this time. He said B2 Bistro + Bar, which has four locations (Red Bank, Point Pleasant Beach, North Brunswick, and West Reading, PA) will donate its inventory of perishable food items to local churches and food banks.
B2 Bistro + Bar
“We have asked all salaried members of our team to take this mandated closing period to focus on our facilities,” Valentine stated. “We will be deep cleaning, sanitizing, completing maintenance projects and fine tuning every aspect of our operations. We have also asked our teams to focus on taking care of their families, their neighbors, and themselves.”
Valentine said B2 Bistro + Bar is offering customers the option of purchasing gift cards via its website and through Rally for Restaurants. “We are offering our holiday season promotion during these difficult times. Buy a $100 gift card and receive a $20 bonus gift certificate.”
“All of our employees and our families have been negatively impacted by this global pandemic,” said Valentine. “We will reopen on the other side of this better than ever. We hope and pray that everybody does. When this crisis is over, and it will end, I anticipate the restaurant industry will be busier than ever. We are all in this together.”
Cedar Bean’s Coffee Joint
Curbside pickups for Cedar Bean’s Coffee Joint, in Cedar Grove, are happening with the assistance of MyCoffeeHelper, a free-to-download coffee-shop app, and delivery orders can be placed through DoorDash. Gift certificates and shippable items, like bagged coffee beans, also remain options—options that could truly make all the difference.
“With these apps there’s no money exchanging hands and nobody’s handing us a credit card, said owner Dave Fletcher. “We’re leveraging technology to work within the confines of the current public health crisis.”
Keeping the Connections Fresh
Larissa Lovejoy was one of the performers to take the at-home stage for Cedar Bean’s Coffee Joint’s Virtual Caffeinated Open Mic.
All of these spots have loyal followings of regulars who already genuinely miss the in-person experiences they usually take for granted. The bright spot here is the way technology can keep those connections alive and well even during this uncertain time.
Case in point: Cedar Bean’s Coffee Joint has come to be known for having a strong presence on social media, and by Thursday, they made excellent use of that element of their business, not once, but twice. The shop held a virtual edition of its widely followed Caffeinated Open Mic Night, with five performers plus their host, comedian Natty Bumpercar, coming together from their homes to keep the music going via Facebook Live. In a Jersey Bites article in January, Fletcher said, “We’ve stumbled on something special.” Businesses like theirs are committed to keeping that something special going throughout this uncharted experience.
On March 19, this reporter enjoyed a take-out omelet with a side of home fries and wheat toast, from the Montclair Diner, followed by take-out coffee from Java Love, which, while closed for the time being as of Friday, is taking orders for coffee beansandgift cards online. At press time Montclair Diner was offering free delivery and curbside takeout.
To-Go Time: Friday takeout from the Montclair Diner and Java Love
The owners of the Broad Street Diner in Keyport, in a heartfelt post on Facebook, expressed concerns about how they would care for their employees in a message whose curbside plan, unfortunately did not last: “…We have started curbside pick-up (service); call in your order and we will bring it out to you when you arrive. Please be safe and thoughtful.”
Max’s Bar & Grill
Jen Maybaum is the third-generation owner of Max’s Bar & Grill in Long Branch. Established in 1928 as a seasonal Jersey Shore establishment by Jen’s grandfather, Mel (“Max”) Maybaum, the popular restaurant was renovated in 2017 for year-round operations, to keep pace with the economic revitalization of Long Branch. Max’s Bar & Grill is best known for its signature hot dogs (such as the lobster-topped “Surf and Turf” wiener) and offers a full menu of burgers, wings, and craft beers.
“We’re dealing with the situation as best we can,” Maybaum said, adding that her focus is strictly on the here and now, dealing with the current impact of the coronavirus. When asked to consider how business might pan out during the “high season” of the Jersey Shore’s summer months, she replied, “I don’t even want to think about it.”
Max’s Bar & Grill
Getting Personal
Ryan DePersio, the celebrated chef and owner at the upscale Fascino restaurant in Montclair, spoke out in a Facebook video posted on March 14, saying he was personally making deliveries to support the restaurant’s takeout service. “We, as a culinary family, need your support. We have thin margins and employees that live day-to-day off their hourly wages. We take all the necessary precautions for cleanliness and now we’re taking it to another level for your safety.”
While even the deliveries, takeouts, and pickups seem to be coming to a halt for now, let’s do what we can in all of these restaurants’ communities to try to keep them afloat and positioned for strong returns as soon as the coast is clear. If there’s a place you KNOW you’ll be going to as soon as all of this is over, consider ordering a gift card now to use later. You can do it through their own site, or use Rally for Restaurants, which you can read about here. For some of these places, it could really make all the difference.
B2 Bistro + Bar
709 Arnold Avenue
Point Pleasant Beach, NJ
732-295-0709
Our New Jersey restaurants need our help. COVID-19 is wreaking havoc on their businesses and has put thousands of servers, cooks, bartenders, and chefs out of work, and our local economies at risk.
To help restaurants generate immediate cash flow, the restaurant POS service Toast has launched Rally for Restaurants, a directory of restaurants across the country that makes it easy for you to support them by purchasing gift cards.
By buying gift cards to your favorite restaurants, you’re giving money today in exchange for food in the future, offering them a lifeline as they navigate COVID-19.
What You Can Do
Use the directory to find and purchase gift cards from your favorite local restaurants.
Share your contribution on social using #RallyForRestaurants and tag the restaurant, and Toast will donate $1 to Toast.org (up to $250,000) to provide direct support to restaurant workers affected by COVID-19.
Don’t see your favorite restaurants listed? Add them to the directory. (They must have a way to sell gift cards online.)
Restaurants, you do not have to be a Toast client to get your online gift card link listed.
Let’s come together and support our communities and the restaurants we treasure. When this social distancing stuff if over, I know I’ll be racing out to use those gift cards.
If you’ve got corned beef leftovers, it’s go time! Here’s a recipe for corned beef with hash–an old favorite on Chef Mike Colletti’s previous brunch menu at the Shannon Rose Irish Pub, in Clifton and Ramsey.
Corned Beef Hash with Eggs
A popular brunch menu item, with an Irish spin!
Ingredients
Serves 4
For the hollandaise sauce:
½ lb salted butter
6 egg yolks
1 teaspoon lemon juice
1 tablespoon of water
Salt and pepper
For the hash:
Leftover corned beef (about 2 to 2½ cups)
Home fries (cooked in advance)
1 tablespoon butter
½ cup beef stock
1 egg, prepared to your liking
Chives, for garnish
Directions:
Make a simple hollandaise sauce. Start by melting ½ lb of salted butter. Next whisk together 6 egg yolks with 1 teaspoon of lemon juice and 1 tablespoon of water.
Using a ladle, slowly stream the melted butter into the egg mixture. It is super important that you whisk the mixture the entire time while adding the butter to prevent the sauce from breaking. Season with salt and pepper and hold at room temperature until needed.
Chop up cooked corned beef into bite-size pieces.
Heat a pan on medium-high heat and add 1 tablespoon of butter. Add the chopped corned beef and the prepared home fries and cook for 4 minutes on one side. Flip the mixture and cook for an additional 3 to 4 minutes, until well browned.
Add ½ cup of stock to the pan to make it sizzle. (We use a homemade Guinness stock.)
Top the hash with an egg prepared to your liking. (We suggest a preparation with a runny yolk like poached or sunny side up.)
Ladle the hollandaise sauce over the eggs, being sure to let it run onto the hash and top with fresh chopped chives.
Well, New Jersey. Judging by the empty cases in every grocery store I hit yesterday, we’ve all got a lot of cooking ahead of us. Restaurants are officially closed as of today. Some are still doing takeout, but I am also planning on cooking, especially with both of my boys home from college and constantly hungry.
Preparation Time
I have to admit, I came late to the prepping party, holding onto my denial until I just couldn’t do it anymore. So, I was one of the lucky ones to get into Costco at 9:30 a.m. yesterday before they closed the doors and started to hold customers outside because the store was over capacity.
My lateness to a Costco run resulted in limited choices but it didn’t stop me from spending over $400. This doomsday prepping is expensive. It also must be confusing for those of you who are not really keen on cooking.
And for me, with a fridge and freezer packed with stuff, my problem was simple, but big: Where do I start?
Answer: A two-week menu.
It’s a fun way to plan your meals and even though my kids are older (18 and 22) they still enjoy being able to vote on a dinner option. It also helps me to visualize exactly what we have on hand, what I may need to freeze, and what I can do to plan ahead.
I’m still on the hunt for some pork to fill in this menu. There was none at Costco yesterday. Just a sea of ground beef, roaster chickens, and frozen food, so keep that in mind when you look at my meal plan.
My family’s two-week social distancing “SD” menu
We’re all in the same boat so I figured you may be able to use some recipe inspiration to help keep things interesting. Below, I’ve put together a list of some of our most popular recipes. Please don’t judge me on my horrible food photos from back in the day. My photography skills have come a long way since then.
I saw a lot of Nutella at Costco. If you scooped up a jar, this is a cute dessert idea. I’ve always got strawberries in the freezer so yay. And if you’re fresh out of pizza dough, tortillas will work great.
When searching for recipe ideas to spice up your menu, you may find that you just don’t have the spices or ingredients you need. Have no fear. There are many ways to substitute ingredients. Here is a fantastic site for substitutions.
We’re Here for You
Please take care of one another and yourself during this time of stress. We’re here for you at Jersey Bites. If you have a question on how to prepare that hunk of beef you picked up out of desperation or just want to share your own prepper tips and tricks, please post questions and your photos to our Facebook page or tag us on Instagram. We’d love to hear from you. Social distancing sucks, and we are in it together. Apart, but together.
Cynthia Soto is a firm believer in things falling into place as they should. She had no intention of starting a culinary career until she was let go from her job in the garment industry during the 2009 recession. “I looked into the ‘happening things’ and new careers, and it so happened that everybody was into cooking,” Soto said. She decided, on a whim, that she would attend culinary school and try to make a career out of it.
Early Empanadas
Soto started cooking empanadas when she was approached by a friend who worked at a restaurant in Jersey City. “He said, ‘You make empanadas, don’t you?’ And that’s how it started,” she said. “I started selling to local businesses, and it just kind of spiraled after that.”
Exciting Growth
Soon, Soto was approaching other local businesses with the hope of selling her empanadas. “I was a local chick driving around with empanadas in my trunk.”
The business, Empanada Lady, has grown more than Soto knew was possible. She has a café in Verona as well as a food truck; she’s hoping to build her second truck in the near future.
Soto recently made a deal to do corporate pop-ups, so the empanadas will soon be available in places such as Prudential, Goldman Sachs, and CNBC. Through it all, she reminds herself that things will always fall into place.
“I thought I would be in fashion my whole life, and now I’m the total opposite of fashion; I never do my hair, and I’m always in tights and a sweatshirt,” she said. “But I’m happy. Stressed, but happy.”
Empanada Lady 20 Grove Avenue
Verona, NJ 07044
973-239-7812
For those who have had the pleasure of dining at one of B2 Bistro + Bar’s several locations, you can understand the buzz circling around their newest location, in North Brunswick. Since the eatery’s inception at its Red Bank, New Jersey location nearly five years ago, diners have been delighted with the wide variety of creative dishes executed by Executive Chef Cesare “Chez” De Chellis and the cool vibe and décor of the B2 brand.
The success of the restaurant led to the opening of their second and third locations in Point Pleasant Beach, New Jersey, and West Reading, Pennsylvania, shortly thereafter. Now, owners/operators Stephen Valentine and Sandy D’Anton are excited to reveal the newest B2 Bistro + Bar, on the bank of Farrington Lake, in North Brunswick.
“We are thrilled to bring the B2 brand, including our award-winning, dry-aged burgers and wood-fired pizza to North Brunswick,” said managing partner Valentine. “We couldn’t ask for a prettier location or for a warmer welcome from patrons. The renovations took about six months and what we have now is absolutely breathtaking. We look forward to becoming a destination for a good time, great food, and memorable celebrations for many years to come.”
The restaurant formerly known as Lago underwent major renovations, including a brand-new bar area; glass garage door leading out to the expansive patio; an open kitchen with a wood-fired pizza oven, grill, and sushi station; new exterior finishes; and the expansion of an all-new private event space.
Based on the 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 of the dishes are prepared, even beyond their specialty pizzas. The exposed oven serves as a key social-gathering point in the restaurant.
B2’s commitment to sourcing locally is demonstrated in their seasonal menu. Guests can expect exciting changes to the menu as well as weekly specials spotlighting the season’s best meat, seafood, and produce, all sourced from the area’s finest purveyors.
The new B2 Bistro, with its beautiful lakeside location, is the perfect destination for dinner or cocktails under the stars and for hosting weddings and other special celebrations. They also have live music on Friday and Saturday nights. You can find their full menu online at B2Bistro.com and follow them on Facebook and Instagram.
B2 Bistro + Bar
230 Washington Place
North Brunswick Township, NJ
732-297-3803
The writer was invited to visit Jockey Hollow Bar & Kitchen and the meal was complimentary.
Five years in, Jockey Hollow Bar & Kitchen continues evolving to adapt to the tastes of its guests. Last fall, proprietor Chris Cannon put his faith in Executive Chef A.J. Capella, who joined the popular Morristown restaurant in September 2019 and has become the leading under-30 talent working in a Garden State restaurant kitchen.
The Culinary Institute of America graduate was the winner of the Garden State Culinary Arts Foundation 2017 Rising Star Chef Award, and has worked in some of the finest kitchens in the area including Uproot, under the tutelage of Chef Anthony Bucco; as Chef de Cuisine at the Ryland Inn under Chef Craig Polignano–his Jockey Hollow predecessor; and most recently, at A Toute Heure, where he was head chef.
Brunch, Reimagined
Back in November, Jockey Hollow replaced its à la carte brunch menu with a spectacular new brunch buffet (note that items listed are subject to change to reflect the freshest ingredients available to Chef Capella).
Brunch is available on Sundays from 11 a..m until 2:15 p.m. in the Oyster Bar and features a variety of delectable dishes made with seasonal ingredients.
Buffet options include seasonal frittata, brioche French toast with seasonal fruit compote, banana bread pancakes, shrimp ‘n grits, crispy potato hash, breakfast turkey sausage, Nueske’s artisanal bacon, house-made cereal, house-made almond milk, bagels alongside house-cured salmon, two local organic seasonal salads, local cheeses, Greek yogurt, house-made granola, house-made desserts, fresh fruit, and more.
Guests can also stop by the carving station and the organic local omelet station.
Seasonal fruits
Some of our favorites were the shrimp ‘n grits, the carving station with sliced-to-order local strip loin, and a seasonal local beet salad. The shrimp ‘n grits featured creamy grits with large perfectly-cooked shrimp.
The friendly chef at the carving station sliced juicy beef which I paired with horseradish. We also enjoyed some à la carte oysters on the half shell, which we highly-recommend diners order along with various other fresh seafood.
Oysters on the half shell
And a Beverage or Two
Of course it wouldn’t be a Jockey Hollow meal without some of the best cocktails in New Jersey or without fabulous wines, including a sparkling wine from Cannon’s own label, Cannoncru (read about this fantastic side project of Cannon’s).
Drink specials include $15 bottomless mimosas and half-price bottles of Champagne.
The cost of brunch is $29 per person (plus beverages, tax, and gratuity) and $13 for children under 12.
The following release includes details about the upcoming Girl Scouts Heart of New Jersey’s Great Cookie Cook-Off, for which Jersey Bites founder and executive editor, Deb Smith, will be on the judging panel. Tickets can be purchased online through Thursday, March 5.
Competition to Soar for Girl Scouts Heart of New Jersey’s Great Cookie Cook-Off
NORTH BRANCH, NJ: Does a Thin Mint chocolate ganache cupcake or perhaps Samoa shrimp with a Do-Si-Do sauce sound appetizing?
If so, you’ll love the third annual Girl Scouts Heart of New Jersey (GSHNJ) fundraiser. This holiday season, professional chefs are dreaming up their perfect recipe, while GSHNJ prepares for the upcoming Great Cookie Cook-off, to be held in Scotch Plains on Thursday, March 12.
The time is now to purchase your tickets to this unique event, to be held 7 to 9 p.m. at Shackamaxon Country Club, which will play host to more than 250 of the greatest connoisseurs of Girl Scout cookies. It will be the challenge of a lifetime to concoct the perfect dish, featuring one or two Girl Scout cookies, that will be memorable, attractive, and of course, lip-smacking good.
“We can’t wait to see how each chef will use his or her special culinary talents to transform Girl Scout cookies into a creative appetizer or dessert for all attendees to share, enjoy, and gush about,” said Mara Tolas, Director of Development for GSHNJ. “The various dishes that have been created over the past two years have been ingenious, and we can’t wait to see what our chefs have cooked up for 2020.”
Three esteemed experts in Girl Scout cookies will serve as judges, and name a lucky and talented chef the winner of the 2020 Great Cookie Cook-Off.
The Lineup
Competing chefs include Kiersten Gormeley of Shaka Bowl with two locations in Hoboken; Lauren Petrovski of the Tropicana in Atlantic City; Brian Walter, executive chef at Shackamaxon Country Club; Dell Da’e of Da’e Catering & Event Services in New York; Vonda McPherson, owner of Vonda’s Kitchen in Newark; Jose Gonzalez from The Coffee Box in Plainfield; Asia Bullock of Asia B’s Sweet Treats in Montclair; Jennifer Bridgeman, owner of Simply Delightful Treats in NJ; Alycia Matthews the Foodie Engineer in NJ; Renee Blackman, private chef and caterer in New York; Kizzy Banks of Kizzy’z Kitchen in Newark; and Caitlyn Glynn, a GSHNJ staff member and owner of Creations by Caitlin in Westfield.
2019 Winner: April Harris-Holmes, founder of Keeping You Sweet
“We would like to thank Nneka Nurse, owner of Best Dressed Plate, for being this year’s Golden Spatula Presenting Sponsor,” said Natasha Hemmings, CEO of Girl Scouts Heart of New Jersey. “This fundraiser benefits so many girls; it helps to support all of our leadership programs, and so much more. Proceeds from the cook-off will help fund opportunities for girls to participate in the Girl Scout Leadership Experience.”
The fun-filled event will feature a silent auction, a tricky tray raffle full of great prizes, the ever-popular wine pull, passed hors d’oeuvres, gourmet food stations, a cash bar, and all the Girl Scout cookie creations you can handle. Tickets are $75 per person, or $130 for two. Ticket sales close Thursday, March 5.
Girl Scouts Heart of New Jersey (GSHNJ) believes in the power of every G.I.R.L. (Go-getter, Innovator, Risk-taker, Leader)™ to change the world. Providing nearly 18,000 New Jersey girls access to premier leadership programs and mentors throughout Essex, Hudson, Hunterdon, Somerset, Union, southern Warren, and parts of Middlesex counties, GSHNJ offers girls a chance to practice a lifetime of leadership, adventure, and success. GSHNJ has three service centers located in North Branch, Westfield, and Montclair, and operates three summer camps: Camp Hoover in Middleville, NJ, Camp DeWitt in Hillsborough, NJ, and The OVAL in Maplewood, NJ. To volunteer, reconnect, donate, or join, please visit www.gshnj.org.
Top photo: Creation by Chef Jennifer Bridgeman of Simply Delightful Treats (NJ).
All photos are courtesy of Girl Scouts Heart of New Jersey (GSHNJ).
Arriving ready to impress, the burning question on these firefighters’ minds was who among them would win the trophy for best gourmet cooking, best firehouse cooking, and best dessert.
About 25 departments participated. The dishes they prepared ranged from firehouse chili to chicken and waffles, arancini to ravioli, and tacos to smoked pork belly bruschetta.
Dessert did not disappoint. Selections included chocolatey cupcakes, passion fruit parfaits, a Snickers cheesecake pie, and more.
The firefighters displayed their entrees to the judges, who then tasted every dish entered. The judging panel included chefs, food writers, and former pro athletes.
The Big Winners
Gourmet
1st: East Orange Firefighters and Dispatchers—Short rib arancini with herb ricotta marinara
2nd: Elizabeth Firefighters—Braised short rib ravioli
3rd: Bayonne Firefighters—Chorizo, shrimp, and scallop street tacos
Short rib arancini with herb ricotta marinaraEast OrangeBayonne’s chorizo, shrimp, and scallop street tacosBayonne
Dessert
1st: Morristown Firefighters–Passion fruit pleasure parfait
2nd: NJ FMBA Retirees—Love Me Tender tart
Firehouse
1st: Paterson Firefighters—Chicken and waffles with sriracha honey butter
2nd: Harrison Firefighters—Firehouse chili with jalapeño cornbread
3rd: Union Firefighters—Smoked pork belly bruschetta with Thai chili sauce
Paterson
People’s Choice
Gourmet: East Orange Firefighters and Dispatchers—Short rib arancini with herb ricotta marinara
Dessert: Linden Firefighters Pinto Pie—Snickers cheesecake with Oreo crust
Firehouse: Paterson Firefighters—Chicken and waffles with sriracha honey butter
LindenLocal 500MorristownElizabethHarrisonUnion
Not only did the attendees get to sample all the firehouse offerings, but a variety of restaurants served their favorite fare as well, including lamb chops, paella, and mini gourmet doughnuts, fresh from the fryer.
A wide selection of samples of wines, beers, and spirits added to the experience.
Years ago, Risa Magid Boyer thought she wanted to pursue a career in graphic design. That lasted until she started working at a restaurant in college. “I got hired as a line cook with literally no experience other than a love for cooking,” Boyer said. It was from there that she decided to leave college to pursue a culinary career.
And pursue a culinary career she did. Boyer attended the Culinary Institute of America, where she graduated with a bachelor’s degree in restaurant management and an associate’s degree in baking and pastry arts.
The Road to a Culinary Life
Even with a career-path switch, design remained important to Boyer, and in exploring the culinary world, she thought the artistic aspect of pastries would be the best fit for her. “I thought I could take what I had learned in college and my passion for graphic design and use it.” Over time (and lucky for the rest of us), she learned to appreciate the savory side of cooking as well.
Diving into the Business
When Boyer started working in the culinary industry, she ran an LLC called Pastries By Risa. However, as she made professional headway, she decided to open up a brick and mortar where she could showcase pastries.
Boyer launched Vanillamore in 2017, and while the Montclair restaurant’s sweet name brings dessert to mind, the eatery is truly a celebration of both sweet and savory. “People immediately gravitated toward our savory food,” she said. “If they didn’t have dinner the first time, they came back for it.”
Have a Seat…at Vanillamore
These days, the savory lunch and dinner items account for the majority of Vanillamore’s sales, though the restaurant still prides itself on its dessert selection.
In addition to lunch, dinner, and desserts, Vanillamore is also open for brunch, dinner, and afternoon tea. In recent months, Boyer revitalized the tea options, and offers a pre-fixe menu, which includes two tea selections.
If you’ve ever been to a chocolate store you know how exciting it is: the sweet smell of cocoa in the air and the anticipation of leaving with a treat in hand. At MECHA Chocolate in Haddonfield, NJ, it’s more than that. The store itself has a beautiful aesthetic and the chocolates are next level. If you’re looking for artisan chocolate, this is the place to go—or to order from online. 
