On Sunday, September 29, come on out to for a day of good food, great drinks, and all-around family-friendly fun at the 10th Annual Red Bank Guinness Oyster Festival, sponsored by Guinness and The Asbury Park Press.
The event begins at noon in Red Bank’s White Street parking lot, and runs until 6 p.m.
“It’s one of the hallmark festivals of Red Bank’s calendar year and the perfect way to celebrate the start of the fall season in Red Bank,” said James Scavone, executive director of Red Bank RiverCenter. “
Come for the fresh oysters and stay for the Emerald Isle’s most treasured stout! Throughout the day, kids can enjoy a petting zoo and a bevy of children’s rides and games.
The Music
Live music at the festival includes the following:
The Weeklings
Brian Kirk & the Jirks
Tim McLoone & the Shirleys
Almost U2
Alan Chez & Brothers of Funk Big Band
Fish Eyed Blues Band
Atlantic Watch Pipes & Drums
Event Details
Sunday, September 29 (Rain date: Sunday, October 6) 12 p.m. to 6 p.m.
Admission: $5
Kids under 10 are free
Parking is free throughout Red Bank on the day of the festival.
Proceeds from the $5 entrance fee to the Red Bank Guinness Oyster Festival will be split between three Red Bank-based benefactors: Monmouth Day Care Center, T. Thomas Fortune House, and Red Bank RiverCenter.
Red Bank RiverCenter, in conjunction with RUE Events, manages the festival.
Event Sponsors: Asbury Park Press, Guinness, Harp, Smithwicks, Guinness Blonde, Ritchie & Page, Kettle One Vodka, News 12 NJ, WRAT, Thunder, The Boss, 98.5, 1410, WJLK The Point, Foodtown, NY Waterway, Russell Reid, Speakeasy, Spitball, Tommy G Show, Starland Ballroom, Circus Wines, Opici, Black Box Sangria, Ruffino, Constellation, Nobelo, Ame Du Vin, El Coto, Opici Sangria, World Subaru, Molly Pitcher, Oyster Point, ChillRX, CubeSmart, Bath Fitter, The Melting Pot of Red Bank, and Hackensack Meridian Health Riverview Medical Center.
Opening a new brewery is no small feat, and Leo and Denise Ford Sawadogo made it happen in—and for—Montclair.
The Back Story
After home brewing for 13 years, Leo Sawadogo, of Montclair Brewery, felt it was time to go pro. And why not, when you have the perfect business partner who also just happens to be your wife? Denise Ford Sawadogo’s specialty is business development and she has the MBA to prove it. She also has a project management certificate which must have come in handy during the complicated process of starting a brewery. The right and left brains are well represented with this duo.
Previously, Leo was a restaurant owner in his hometown of Ouagadougou, Burkina Faso, in West Africa. He’s also been a pastry chef and a radio personality, with an emphasis on the personality. Sawadogo has a broad, ready smile and seems to enjoy life to its fullest.
At the Brewery
A diverse selection flows into the tanks and taps. Baobiere Golden Ale is brewed with baobab fruit, which is well known in West Africa. It imparts a pleasant citrus flavor and is rich in vitamin C, potassium, and other healthy stuff. When was the last time you had baobab fruit in a beer? Exactly.
Further exploration of the draft list uncovers Poor Richard’s, and nice, old-fashioned IPA, and a raspberry framboise as well. Heading in yet another direction is their bourbon barrel-aged brown, which clocks in at 8.5% and carries the booze on a lighter brown ale frame instead of the usual heavier stout platform. Montclair Brewery is definitely a place to sidestep the ordinary.
Save the Date: September 28, 2019
Check out the Oktoberfestcelebration on September 28, 2019, which runs from 1:30 to 9:45 p.m. Oktoberfest takes place in the parking area, right behind the brewery, and will feature food vendors (including gluten-free and vegan options), carnival-type attractions, live music, and an Oktoberfest costume contest. In case you were wondering, yes, Montclair Brewery will brew an Oktoberfest lager for the occasion. Will they sneak a little baobab fruit in it or will it be strictly reinheitsgegbot? I guess you’ll just have to show up and find out!
My arrival was early (really still almost breakfast time for me) and I needed to hunker down. Little did they know I was setting up my temporary office while getting a review done between conference calls. So I wandered to the far side of the dining room and tucked myself into a booth—cozy with ample space to set up my laptop and dive into the deliciousness.
Who Served Me
Ashley, who was friendly and the ideal level of attentive, given that I hung out for well over three hours!
Server’s Favorite Bite
“I really like the hot and spicy shrimp! In fact, that’s what I had for dinner last night, it’s so good. It has hot and red peppers in a red sauce—soooo good.”
The Vibe and My Vantage Point
The Mr. Shrimp makeover looks amazing. Bright, clean, chic. I love the gray stained wood floors, the clean white walls with graphic fish stencils and the light fixtures are gorgeous, and let’s not forget the mix of seating and booths and the new bar seating area. Given my seating location on the other side of the booths, toward the back dining area, I had a good view of the bar area and the small service window that may be used during private parties. I loved the drapery that sectioned off the back dining tables for private events and overheard two women at the bar making plans for their own shindig—fun!
What Fed My Soul
Steamers
Steamers, $13 Steamed with fresh celery and a touch of celery salt, served with hot steamer broth and melted drawn butter.
The plate arrived in a glorious burst of color. The steamers in their gorgeous gray hewn shells with small pinstripes, the coloration of the belly, the deep dark protective cover and the bright green of the sliced celery was stunning. Unlike most steamer presentations, they were served on a flat plate, not in their own broth, looking like they were styled for Food & Wine. The flavor delightful, if not a tiny bit sandy (which only proves their freshness!). I liked the restraint used with the celery salt and seasoning allowing the delightful nature of the steamer itself to be the shining star. The broth and butter were delightful and really enjoyed that the broth remained suitably warm throughout the entire experience.
Fried scallop sandwich
Fried Scallop Sandwich, $15.99 Scallops lightly breaded and fried then served on a roll with a side of coleslaw, lettuce, tomato, and your choice of fries or onion straws. Can substitute with long-grain rice, sweet potato fries, mashed potatoes, or a steamed veggie for a $1 upcharge.
I have never eaten a fried scallop in my life and wasn’t really sure I was psyched when the plate arrived—the scallops on the roll looked so, well, tan! (It reminded me of when I yell at my kids for having no color on their plate.) I considered the lettuce and tomato and wasn’t feeling it, then it struck me—I’m dropping the coleslaw and tartar right up on the rolls and SHAZAM! My taste buds could not have been more appreciative of my love of condiments and slaw for this was just shy of a religious experience.
It didn’t hurt that I was sipping a sultry sauv blanc from California which made the pop all the more prevalent. The sweetness of the scallop against the light crisp of the fry was sheer delight and the slaw, homemade, had the perfect acidity to cut into the suppleness of the scallop itself. Then, the tartar did its magical job of adding punch with the relishy addition—I’m for sure going back for another one of these and next time with the onion straws in case I want to add them to sandwich too!
Pepper tuna salad
Pepper Tuna Salad, $16.99 Pepper crusted tuna steak on a bed of artisanal harvest blend greens, cucumber, roasted red peppers, plum tomatoes, carrots and sliced red onion served with a balsamic vinaigrette (or your choice of dressing) on the side.
Honestly, I was stuffed so wanted to get something that was light and also could pack up for home as there was NO WAY I could really eat much more after the colossal scallop sandwich!
What Else to Know
Mr. Shrimp is also a fresh fish market and keeps the same hours as the restaurant. Mr. Shrimp offers dining in, takeout, gift cards and is available for private parties. The salad arrived and seemed massive. Certainly a plentiful meal on its own at lunch OR dinner.
The tuna steak was deeply crusted and a nice size, I’m guessing about 6+ ounces. The taste was delightful, the crunch and flavor of the peppercorns blended beautifully against the heft of the tuna steak. The blend among the salad greens and raw veggies delicious. I’m usually disappointed with restaurant vinaigrettes this one was awesome—blended well and balanced with thoughtful seasonings and light herbs.
When to Show
Seven days a week, 10:00 a.m. to 9:00 p.m.
Know Before You Go!
BYO! For daily fish specials at the market click here. Get the latest information by checking thewebsite.
You may have heard about this: so many people still think of New Jersey wines as “fruity” and sub-par to, let’s say, wines from California and other notable wine regions. In this podcast we talk to one of the most knowledgeable men on the NJ wine scene about why, historically, New Jersey wines have gotten such a bad rap.
We’ll take a look at how the 2012’s Judgment of Princeton changed the world’s perception of New Jersey wines and what grapes grow best in New Jersey. I also wanted to know about New Jersey’s terroir. Is there such a thing?
And, of course, we’ll do a little tasting. Tune into the whole juicy interview below.
John Cifelli, executive director of the Winemakers Co-Op
Fall Portfolio Tasting: September 22
The Fall Portfolio Tasting
Sunday, September 22, 2019 1-5 p.m. (VIP session at 12 p.m.)
Taste over 40 dry, 100% NJ grown wines from with the winemakers from five leading NJ wineries
Author Jason Wilson, who penned Godforsaken Grapes, which the NYT named one of the five best wine books of 2018 will give two talks about the grape varieties of New Jersey
Winemakers showcase all day, as they take turns pouring one wine individually that they are most excited to share from their portfolio
Live acoustic funk rock by the nationally touring John Beacher Trio, and gourmet foods by Bucks County’s Zest Culinary Services
The event runs as the foliage starts to turn, on the gorgeous, manicured grounds of Beneduce Vineyards in Alexandria Township, Hunterdon County, Sunday, September 22, from 1 to 5 p.m.
After many travels to Italy, Salt Creek Grille’s Hugh Preece, operating partner and New Jersey’s only Italian wine ambassador, has gotten to know the best of the best wines the country has to offer. Not everyone can hop on a plane to the world’s largest wine-producing region to try out its top-notch selections, so Salt Creek Grille aims to bring these high quality, value-oriented wines to their menu here in Princeton.
Preece is one of only 92 people in the world certified by Vinitaly International Academy, which focuses on education about Italian native grape varieties and wines. He has spent more than 5,000 hours studying wine, traveling more than 110,000 miles, and visiting over 100 vineyards to do so.
Now, with fall around the corner, Hugh shares his picks for seasonal sips.
Who Says Rosé Is Only for Summer?
Rosé all day in autumn, too, with Tiberio Cerasuolo D’Abruzzo. Made from Montepulciano grapes, its deep pink color looks more like cherry red. Complete with aromas and flavors of dried cherry and rhubarb, with hints of licorice and savory herbs adding complexity, this wine is a unique pick for your palate.
Nebbiolo is always a fall favorite, but this harvest season, choose from Alto Piedmonte’s selection, a wine region of Italy quickly on the rise to stardom. Salt Creek Grille’s recommendation? Opera 32, a product of esteemed Italian chef and sommelier Gianluca Zanetta’s young winery. This 100% Nebbiolo offers a brilliant garnet red color. Boasting exquisite notes of violet and hints of vanilla, licorice, and balsamic, your tastebuds will experience a harmonious, velvety, and soft flavor with a slightly bitter aftertaste.
Inspired by the life and habits of the region’s homing pigeons, Rocco Toscani of OT Wine produces Lumeo, a 100% Syrah, from Tuscany. This choice presents itself in a unique, inky deep purple color with an elegant and fine structure. With intense scents of licorice and wild berry, accompanied by vivacious layers of fragrant berries and intriguing spices, Lumeo’s silky tannins create a perfect balance with its lively acidity.
All of these selections are from sustainable wineries and support the environment.
September 18: National Cheeseburger Day!
Stop by Salt Creek Grille – Princeton to try out one (or more!) of the above picks, and get your glass for 50% off on National Cheeseburger Day!
On September 18, in honor of the restaurant’s legendary burger options—a savory Stuffed “Blues” Burger, a satisfying Creek Burger, or a classic Cheeseburger—you’ll get 50% off a glass of wine with the purchase of any of these choices!
Hugh will celebrate September’s tastiest holiday with El Enemigo Malbec, made by Alejandro Vigil, one of the most talented winemakers in South America. This choice pairs perfectly with the restaurant’s Stuffed “Blues” Burger, but would complement any of your options!
Find more of Hugh’s chosen wines at these Salt Creek Grille – Princeton’s upcoming events:
September 19: The Italians Are Coming!
After many trips to Italy, Operating Partner Hugh Preece has amassed an extensive collection of wine treasures to taste. Join Salt Creek Grille for its third annual “The Italians Are Coming” event to explore, sample, and taste wines from over 20 vineyards and talk to the producers in person, as you enjoy a cocktail-style reception with pairings from Executive Chef Wally Weaver.
Thursday, September 19, at 6 p.m. All ticket sales will go through Eventbrite and are final.
Pre-order tickets for $45, or grab one at the door for $55.
October 16: Vino Italiano!
Enjoy an evening dedicated to the discovery of Italian wines! Explore Italian native grapes with an expertly guided wine tasting, which come complete with food pairings for each selection. This seminar is for all levels of wine lovers, from the casual drinker to the sommelier.
Wednesday, October 16, at 6:30 p.m.
All ticket sales will go through Eventbrite and are final.
$125 per guest. More information about each wine of focus is available on the Eventbrite page.
I had the pleasure of attending the Red Bank Food & Wine Walk last month. The humidity was stifling but everyone we ran into along the way was having a genuinely good time. We sampled decadent cupcakes, Hawaiian pork roll sandwiches, cheese, risotto, wings, pizza, and more. It’s a great way to enjoy Red Bank with friends and family and become acquainted with some of the eateries you may not even know exist. It’s called the Food & Wine Walk but we made it a food and beer walk because Jamian’s and Triumph Brewing were on the map.
And remember: No one says you have to rush your way through the walk. You’ve got three hours, so linger a bit at your favorite spots.
What’s in Store
Back for its ninth year, this annual premier culinary series serves up an array of savory dishes and crafty cocktail samplings from a wide variety of eateries and restaurants throughout the downtown area.
The remaining dates on this year’s culinary tour are as follows:
Sunday, September 15, from 2 to 5 p.m.
Sunday, October 20, from 2 to 5 p.m.
Tickets are $40 per person. Tickets may be purchased online via Eventbrite or from the RiverCenter office at 140 Broad St., Red Bank.
“This event is a self-guided food tour around Red Bank,” James Scavone, Red Bank RiverCenter executive director, said. “It’s an opportunity for people to taste top creations at new and long-standing restaurants. If you haven’t been to Red Bank lately, we encourage you to come back and taste what’s on the menu.”
Participants must pick up event wristbands the day of the event, between 1 and 3 p.m., at Red Bank RiverCenter, 140 Broad St., or at West Elm, 1 Bridge Ave. Proper ID is required on the day of the event; no one under the age of 21 will be issued a wristband. Parking in Red Bank is free on Sundays.
It was a great day in Clifton on September 1 as the city celebrated its first Food Truck, Music and Art Festival, held at the Clifton City Hall municipal complex. This community gathering would have dazzled the diverse appetites of any Jersey foodie.
Entertainment All Day
The event included a stage of live music: Tequila Rose, the Cameos, and La Carabena. Guests could also find crafts for children, local artwork, beer, local honey, and 14 food trucks. Debbie Oliver, supervisor of the Clifton Recreation Department, said the well-organized festival attracted an estimated 3,500 people: an impressive head count and a major success for this Passaic County municipality.
Members of Tequila Rose
Sponsored and organized by former city councilman Frank Gaccione, the Clifton Veterans Committee, the Clifton Arts Center, and the Clifton Recreation Department, proceeds from the festival went to benefit the Veterans Committee, the city’s annual Veterans Day Parade, and the city’s ongoing “Arts in the Parks” activities.
The Empanada Lady
Food Truck Central
The festival’s cuisine included Asian/Fusion food, Latin-American food, Vietnamese-American food, empanadas, funnel cakes, barbecued ribs, brick-oven pizza, seafood, gourmet sandwiches, exotic fruit bowls, ice cream, all set against a backdrop of hard-driving music and blue skies. It all came together for good vibrations on a Sunday afternoon during the Labor Day holiday weekend.
Funnel cakeBrick-oven margherita pie made by Local Harvest Pizza
The wide variety of food offerings easily fit the Clifton scene, a city of 80,000 residents. James Anzaldi, who has served as Clifton’s mayor for nearly 30 years, beams with pride when he describes the city as one of the most diverse corners of the Garden State. He says over 70 languages are spoken in this sprawling suburb with four zip codes.
Barbecued ribs on the grill of Texas Smoke BBQ
A pineapple bowl at the Hub food truckYucca and pulled-pork sandwich
Around the World and Back to Jersey
Clifton is home to restaurants restaurants and food distributors representing the traditions of Poland, Turkey, India, Italy, Thailand, the Middle East, China and Latin America. Of course, Clifton also is home to three world-renowned establishments: the Tick Tock Diner, Rutt’s Hutt, and the Hot Grill.
Food truck gatherings continue to soar in popularity throughout New Jersey. Food trucks and Jersey diners (and even hot dog trucks and pushcarts) share a common ancestor: the long-lost lunch wagon. The lunch wagon was a horse-drawn roadside attraction and movable feast that first appeared on the streets of Garden State cities and towns in the 1890s. The street-level dining concept began in Providence, RI, in the 1870s. It rapidly spread throughout New England, New York, New Jersey, and other states.
Trenton, Elizabeth, Newark, Camden, Paterson, Jersey City, and all points in between became fertile ground for lunch wagons and the “night lunch” business. Egg platters, coffee, pie, sandwiches, burgers, and hot dogs were common items on a lunch wagon menu. Because they were mobile, lunch wagons plied their trade in downtown business districts, near factories and train stations, and along main thoroughfares—synchronizing their movements based on the time of day and predictable flow of customers.
The Garden State Trail
Some operators of today’s food trucks may not realize it, but they are following in the wheel trails of their pioneering lunch-wagon ancestors. And yes, this earlier crew filled a similar food business niche over 100 years ago.
Jerry O’Mahony of Bayonne, one of the founding fathers of New Jersey’s diner business, operated lunch wagons throughout Hudson County in the early 1900s. However, he soon realized that the “real” money to be made was the manufacturing the wagons themselves. O’Mahony built and sold his first lunch wagon on July 3, 1912. His business prospered and he eventually evolved into diner production. O’Mahony diners became the gold standard by which all other classic, factory-built diners were judged. Two surviving O’Mahony diner cars in New Jersey are the Summit Diner and the Broad Street Dinerin Keyport.
The New Jersey Food Truck Association (NJFTA), founded in 2013, is composed of operators and owners who “seek to improve the quality of the food truck industry in our state while inspiring and bringing about fair and equitable operation of trucks in around New Jersey,” according to information posted on the group’s website. “We hope to expand opportunities for food trucks organizing events, arranging lots and street parking for mobile vendors, and developing a comprehensive network of food truck operators in our state. We will also provide resources for existing trucks and future truck operators.”
I headed straight to the outdoor bar, just steps from the small beach and Atlantic Ocean.
Who Served Me
Mike, who was super friendly and accommodating.
Bartender’s Favorite Bite
“I know it’s gonna sound weird, but have to say the shrimp cocktail,” Mike said. “It’s just the way they cook them. They skewer them so the shrimp stay straight, not curled. Just a nice presentation.” I wasn’t sold but maybe next time!
The Vibe and My Vantage Point
Truth be told, this was my third visit to One Willow in just under two weeks. I took girlfriends for a milestone birthday celebration, then my whole family when we celebrated our middle son Luca’s 15th birthday.
I walked through the inside space first to snap some pics and the bar was dotted with folks enjoying a late-afternoon cocktail. The restaurant was less crowded, with perhaps a table or two seated. As I headed outside, I could easily see both the restaurant seating and the entire bar space, which was absolutely packed.
However, like I am with parking spots (luckiest person ever) so too am I with bar seats. Sure enough there was one seat wide open in the sunshine. I grabbed it—facing the ocean and with a full view of the tables set up toward the marina side. I could also see the band setting up on the restaurant level, with the outside bar about a flight of short steps beneath it.
I had an ideal spot indeed, nestled next to the nicest couple, whom I came to chat with: Henry and Blanca (credit for my pic this week goes to Henry!).
What Quenched My Thirst
All Inclusive
All Inclusive, $12 Rum, coconut, chartreuse, orange, and lemon served over crushed ice and garnished with an edible purple pansy
I cannot imagine a better way to celebrate a Sunday afternoon of Labor Day weekend than with a lovely, summery tropical delight of a drink. This one didn’t disappoint. The presentation was stunning—the contrast of the cocktail’s color with the delicate purple flower was magnificent. And it was cold, not overly coconut-y and just the right blend of citrus—it was hard to take it slow!
What Fed My Soul
Fish tacos
Fish Tacos with the Fish of the Day, $21 Today the fish was mahi-mahi, lightly battered and pan fried, served in a corn tortilla with salsa verde, pico, and Cotija cheese served with fries
The mahi was lightly battered sauteed beautifully to the perfect cook. The fresh salsa verde and nice punch to the suppleness of the fish – the cheese a light, cool addition – super fresh and tasty. A nice light bite for sure! The fries were so good – lightly battered as well and fried to perfection, an airy interior to complement the crusty outside – mmmmmm.
Lobster roll
Lobster Roll, $28 Fresh Maine lobster, chervil, fennel, and lemon aioli served with lightly battered fries
This lobster roll was really like none I’ve seen—even in Maine. This was not minced—not diced—not coarsely chopped. This was a mountainous pile of gorgeously whole pieces of lobster tail and claw, all pieces identifiable and voluptuously plump.
The taste was astonishing—a true balance between a Connecticut and Maine Lobster roll. It was super lightly dressed yet so flavorful, while allowing the lobster to shine through. The roll was too weak to sustain the heft of the lobster piled on but it was delicious and perfectly toasted.
Little neck clams
Little Neck Clams, $18 Steamed, white wine, garlic, butter
Honestly, wasn’t going to order them. I always love clams made this way, and cook them myself quite well. I wanted something different but when Mike suggested the shrimp cocktail he could tell I wasn’t going for it so he asked Charlie, who was unequivocal. Done!
They arrived and I could tell right away these were not going to be ordinary. Aha! I could see why—thin slices of fennel sat within the buttery juice below the clams…and what’s more?! NO BREAD! I was really happy about this, as I would’ve eaten a loaf by dipping alone! The clams were exquisite and I don’t use that term lightly—DO get them when you go and I only hope yours are as good as these. Even as full as I felt, I kept going back for more—the more juice from the bottom, the better! They were so insanely good I had to share with Henry, Blanca, and their kids!
What’s on Tap
Asbury Sea Dragon, NJ $9
7% ABV
Troegs Sunshine Pils, PA , $7
4.5% ABV
Carton This Town Lager, NJ $6
4.9% ABV
Jug Handle Mosaic Pale Ale NJ, $7
5.2% ABV
Dogfish Head Namaste White, DE, $7
4.8% ABV
Victory Cloud Walker IPA, PA, $7
6.8% ABV
Selections may vary.
What’s Uncorked
Rosé Moulin de Gassac Guilhem – Languedoc, France, $9
The Jersey City Craft Brew Fest returns on Saturday, September 14, 2019, with two sessions: Session 1 from 1 p.m. to 4:30 p.m. and Session 2, from 6 p.m. to 9:30 p.m. The event takes place in the Harborside Atrium. Take in the magnificent New York City skyline in all its glory while enjoying over 150 styles of craft beer, delicious food, and great music. Mack-Cali’s Harborside is easy to get to—conveniently located adjacent to a dedicated light rail stop and less than 100 feet from the PATH station. Use coupon code JERSEYBITES for $20 off general admission!
Choose from Two Sessions
Session 1: 1 p.m. to 4:30 p.m.
Session 2: 6 p.m. to 9:30 p.m.
What
The Jersey City Craft Brew Fest is a perfect opportunity for beer aficionados to meet and hang out on the picturesque Harborside and Waterfront Esplanade, which overlooks the New York City skyline.
The event features an eclectic variety of superbly fermented beer and cider of all styles, combining the best elements of a biergarten with the staggering array of choices found only at a festival like this! With over 150 craft beers the Craft Brew Fest offers guests a great place to discover new beers and speak to brewery representatives. Check out all of the New Jersey breweries in attendance, including Jersey City’s own Departed Soles, Hoboken’s 902 Brewing Company, and more.
Guests will enjoy craft beer samples, paired with live music. Delicious food from Angry Archie’s, Chavas Empanadas, Waffle It, and more!
If you love to cook like I do, you understand that one of the joys of cooking is the never-ending opportunity to learn and experiment with new recipes and techniques. For this foodie, The Splendid Tablepodcast, with Francis Lam, is my go-to source for food entertainment and education on long drives and morning walks. On one of my recent morning walks, I listened intently to an interview with one of the authors of the Onions Etcetera, the Essential Allium Cookbook.
If you know cooking, you know onions are everything. They are the building blocks of practically every savory recipe. But too often, that’s where the consideration ends. The onion is often relegated to the background and not the star of the show. So when I heard about this book, which is dedicated to the humble onion, and listened to coauthor Kate Winslow talk about onion tacos, and red onion blossoms, and how the book is divided into chapters dedicated to each category of allium, I was sold.
The book is gorgeous. All the photography is done by Kate’s husband and New Jersey native, Guy Ambrosino. Inspiring shots of the recipes and ingredients line every page and beg you to get cooking. I love their attention to detail. Even the book’s edges are the color of a red onion. Brilliant.
Correspondence Is Key
I also enjoyed the stories behind each recipe and was delighted to find that the authors currently live in Lambertville, one of my favorite New Jersey towns. I decided to send Kate an email to tell her how much I adore her book and she more or less replied back “Come for lunch.” I was not about to say no to that invitation!
Dream Space
My GPS led me down the streets of Lambertville which, to me, looked more like driveways than roads to their studio. Kate and Guy had just recently moved in. The space is a dream for anyone who loves old buildings and bright, sunny rooms, like me. I was truly envious of the space: the perfect office / food photography studio.
Kate and Guy guided me to the back of the room, where they had set up a beautiful lunch with a bright red tomato dish called Ammogghiu, which means admiration in Italian. It’s one of the recipes the couple brought back from Sicily and thankfully it made its way into their book. There was fresh mozzarella and grilled eggplant, both from local farms, plus perfectly toasted bread (which I crunched on throughout our entire recorded conversation. And no, I won’t be sharing that.)
Willie Nelson’s rendition of “Georgia on My Mind” played softly in the background as we sat down to enjoy the spread and talk about their cookbook.
Kate Winslow and Guy Ambrosino
Life Before Onions
Guy and Kate met after college, in Santa Fe. They both worked for the same weekly newspaper and quickly discovered their mutual love for exploring their community and food. When Kate landed a coveted job as an editor in Gourmet Magazine’s book department, they spent many years living in a small apartment in Brooklyn.
When their son turned 3, it was time for a change. A friend suggested they check out Italy and that sounded like a plan—of sorts. So they sold their apartment and headed to Sicily. What was supposed to be a month’s stay turned into a year.
When it was time to come back to the states, the couple knew they didn’t want to move back to New York. They started exploring and fell in love with the smalltown life of Lambertville.
Red onion blossoms. Photo by Guy Ambrosino
The Book
So far, I’ve made the Red, Red Jam, the Kalbi (Korean beef ribs) and with the explosion of cucumbers coming from my garden, I’ve turned to Sylvie’s Thai Cucumber Salad recipe many times this summer. And now I also have Kate’s Pickled Red Onions in my fridge on a regular basis. All the recipes I have tried are excellent, but the Red, Red Jam sits at the top of my list. I love condiments that compliment so many things. It is wonderful with pork, and fantastic with swordfish. It works on sandwiches. I even served it with a smoked meatloaf—really, the combinations are limitless.
Kate told em about her favorite recipes in the book. I especially wanted to know about the jam and other condiment recipes of which there are many. “We do a lot of condiment cooking,” she said.
“We just pull stuff out of the fridge and plunk it on the table and people can do whatever they want,” she continued. Now, that’s my kind of entertaining. And Red, Red Jam is my kind of recipe. Read on so you can make it yourself!
Recipe: Red, Red Jam
Ingredients:
3 tablespoons olive oil
4 medium red onions, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary (I used fresh oregano)
2 cups dry red wine
½ cup maple syrup, preferably grade B
½ cup red wine vinegar
Instructions:
Combine the olive oil and onions in a large skillet over moderately high heat. Season well with salt and pepper, and cook until the onions begin to soften, about 5 minutes.
While the onions cook, strip the rosemary leaves and chop them. Add to the onions, along with the red wine. Bring the mixture to a simmer then reduce the heat to low and simmer very gently, uncovered, until the wine is almost completely reduced, about 40 minutes.
When the wine is almost reduced, add the maple syrup and vinegar to the onions and continue to simmer gently until the liquid is reduced and the onions are jam-like but still juicy, about 1 hour. Remove from the heat and serve at once. Or, cool completely before refrigerating for up to 2 weeks.
Local Picks
Since I was lunching with two foodies in Lambertville, I had to find out what local restaurants and resources they frequent for good food and ingredients.
Kate couched her answer by saying, “We eat in a lot.” Still, they do have a few faves.
Kate and Guy also raved about The Farm Cooking School, which is now on my must-visit list. Guy did all the photography for their cookbook as well.
We ended our visit with some delicious French-pressed coffee and fresh peaches and cream. It was a lovely visit with two like-minded cooks and food enthusiasts. Their stories of Italy had me dreaming of making a similar pilgrimage. Kate signed my book “Let’s keep in touch and cook together soon.” I would love that.
We are very excited to introduce our new monthly podcast, featuring interviews with the people behind what makes the Garden State’s food, wine, and beer scenes something to seriously brag about.
Our journey has taken us to Cape May already, now we’re in Red Bank, where we sat down with two creative and funny chefs; Chez De Chellis, owner and executive chef of B2 Bistro + Bar in Red Bank, and Marcus Princiotto, chef de cuisine.
From left: Chez De Chellis and Marcus Princiotto
Listen my favorite co-host, Jersey Shore Restaurant Week founder and President, Jim Flynn, and I get all the delicious details from these Italian guys from Jersey about B2 Bistro’s gorgeous, creative and sustainable food. We also chat about Chef Chez’s love affair with pork (I had to ask!)
Charred Corn Salad and B2 Red Bank’s Signature Slow Cooked Pig
Plus we talk about their favorite farm and other local resources that keep the inspiration coming.
Have you registered yet? The Food Business Basics Workshop & Training Session at the Rutgers Food Innovation Center is less than two weeks away!
Food Business Basics is a unique opportunity for food entrepreneurs to learn critical aspects of entering or growing their business in the prepared food and beverage industry. Attendees will be in front of movers and shakers working in the industry, who will give advice on to how create, commercialize, market, and sell in this competitive market.
Jersey Bites founder Deborah Smith will be a panelist and roundtable moderator. If you have questions about marketing and growing your brand via social media, you need to get to this event.
Take advantage of the extended discount rate of $249.00. Student rate is only $29.00. Student ID is required the day of the workshop.
When and Where
Monday, September 9, 2019
9:00 a.m. to 5:00 p.m. (Lunch will be provided.)
The one-day interactive workshop and training session will include hot panel discussions and roundtable breakout sessions where attendees will be able to learn and get questions answered by business and technical experts, including food scientists, food safety regulators, food buyers and distributors, legal experts, trend and category experts, marketing and packaging gurus, successful entrepreneurs, and many more!
Hot Panel Discussions and Panelists
Selling Your Product—How to sell to the retail buyer, foodservice operator, and distributor:
John Lawson, Regional Grocery Buyer with Whole Foods Market
Lisa Tenore, Senior Food Buyer with Rutgers University
Matt Christmas, Sales with Driscoll Foods (distributor)
Diane Holtaway, Associate Director of Marketing & Business Development with the Rutgers Food Innovation Center (Bridgeton)
Brand Power—Creating and protecting your brand:
Danielle DeFilippis, Esq, Trademark Attorney with Norris McLaughlin P.A.
Deborah Smith, President of FoxTrot Media LLC & Owner/Executive Editor of Jersey Bites
Michael Wilson, Owner & Creative Director of Madevisible Studio
Damon Riccio, Account Executive with ROI-NJ
Lisa Kent, Founder/Marketing & Innovation Consultant, The Luminations Group LLC
Sioux Irvin, Owner / Principal with Conshohocken Color Corporation
Show Me The Money—How to plan for and access capital:
George Cook, Co-Founder with Honeycomb Credit
Carol Waties, Director with NJ Small Business Development Centers
Marc Kramer, Executive Director with Private Investors Forum
Janis Grover, Specialty Food Consultant with Grover Global Food Marketing LLC
From Concept To Commercialization—Transforming your idea from concept to package:
Richard McArdle, Executive Director with Rutgers Food Innovation Center (Bridgeton)
Nolan Lewin, Director with Rutgers Food Innovation Center (Piscataway)/Director of Operators (Bridgeton)
Anshu Dua, Co-Founder & CEO of The Chaat Company
Joe Sudo, Founder of Not Joe Mama’s Sauce
Julie Elmer, Associate Director of Food Technology with Rutgers Food Innovation Center (Bridgeton)
Food Safety—What you need to know:
Donna Schaffner, Associate Director of Food Safety, Quality Assurance & Training with Rutgers Food Innovation Center
Jeanne Garbarino, Food Safety Consultant
Eva Szewczyk, Food Safety HACCP Trainer, with the Rutgers Food Innovation Center
Stephen Dagrosa, Food Safety & HACCP Instructor
Roundtable Topics for the Afternoon (as of August 23, 2019)
Selling to the Retail Buyer and Food Merchandising
Selling to the E-commerce Buyer
Selling to the Foodservice Buyer and Distributor
Protecting Your Brand
R&D/Manufacturing Your Product
Scale Up Your Product and Working With Food Operations
Advocate for Small Businesses
Building Your Brand
Marketing & Communication Programs that Grow Your Business
Graphics & Design, from Logo to Packaging
Food Safety
Ask the Entrepreneurs
Accessing Capital for Your Business
Specialty Food Trends
At the end of the day, there will be an opportunity to network with fellow attendees and presenters to develop and build business relationships that will be invaluable to you and your business.
Agenda
8:15 a.m.: Attendee sign in & Continental Breakfast
9:00 a.m. to 10:30 a.m.: Panel Sessions
10:40 a.m. to 11:00 a.m.: Break
11:00 a.m. to 12:40 p.m.: Panel Sessions
12:40 p.m. to 1:30 p.m.: Lunch (provided)
1:30 p.m. to 3:30 p.m.: Roundtable Sessions
3:30 p.m. to 5:00 p.m.: Networking
Registration
Registration fee: $249 per person
Student rate: $29 per person; student ID must be presented day of the event.
After home brewing for 13 years, Leo Sawadogo, of 
Back for its ninth year, this annual premier culinary series serves up an array of savory dishes and crafty cocktail samplings from a wide variety of eateries and restaurants throughout the downtown area.
