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.
It was 10:30 a.m. on a stifling Tuesday morning in mid-August, just in time for brunch. Even though I was hungry, it took several minutes before this reporter sat down in the Amwell Valley Diner, which is located on Route 31 in Ringoes, set upon the rolling hills and cornfields of Hunterdon County.
The interior design today—note the glistening terrazzo floor
Diner Reunion
First I spent time chatting with the owners, Aglaia and Simon Siliverdis, whom I hadn’t seen in about eight years. We studied the workmanship of their eatery, built in 1959 by Joe Swingle and his manufacturing company. We admired the beautiful, vintage terrazzo floor, and smiled when we looked at black-and-white photos of the original interior design. These are kept tucked away in a drawer near the cash register.
A Familiar Choice
I took my seat at the booth and asked my lovely wife if she had seen a menu. She said she didn’t need a menu. She had ordered pancakes for herself and “already knew” what I wanted—two eggs over easy with well-done corned beef hash, home fries, wheat toast, and coffee with milk.
Before I could say the words, “Hey, how did you know what I wanted…” I stopped and smiled. Yes, I admitted it was rather predictable. This is a dish I frequently get when visiting almost any diner on almost any morning in almost any town in New Jersey (or elsewhere).
It’s always a treat: delicious and nutritious. Familiarity breeds reassuring pleasure with comfort food. Breakfast any time of the day—it’s a good thing. Many diner owners and waitresses often take pride in anticipating what their regular customers will order as soon as they see them walk through the front door.
The usual: eggs over easy with well-done corned beef hash and home fries
Daily Specials
Diner menus can be remarkably expansive, however many customers tend to stick with two or three old favorites. But specials of the day, along with featured soups and delicious fresh salads are not to be overlooked. In fact, the weekly lunch specials at the Amwell Valley Diner were colorfully spelled out on the inside window of the vestibule. Each tempting item only $9.99, including soup or salad and one side order. The list included chopped beefsteak on Monday, eggplant parmigiana on Tuesday, meatloaf on Wednesday, beef liver on Thursday, and fried or stuffed flounder on Friday.
A Look at Dessert
Sipping multiple cups of coffee, we convinced ourselves that it was too early to order dessert, but I must say the creamy smooth chocolate layer cake, adorned with chunks of chocolate, seductively sitting in the display case behind the counter, looked mighty good. I took my time as I photographed that decadent little beauty.
Chocolate layer cake
Back in Time
The Swingle Diner Manufacturing Company, located in Middlesex, which produced around 145 diners between 1957 and 1989, built the Amwell Valley Diner. Joe Swingle was New Jersey’s much-admired diner Renaissance man during the golden era of the 20th century—when diners were modular, prefabricated, engineered products built in sections inside a factory.
The honorable Mr. Swingle had expertise in all phases of the business: he was a diner sales rep, he ran his own successful Swingle’s “Air Conditioned” Diner on Route 22 in Springfield, and established the diner production company.
Photo of a photo: the diner’s original colonial-style interior design
Pre-Amwell Valley Days
The Amwell Valley has a mobile history, an eatery that operated in several locations. It opened as the Tamarack Diner in 1959 on East Main Street in downtown Somerville. Several years later the structure was picked up and moved to West Main Street. It eventually closed and was put into storage.
Ironically, Aglaia worked as an art teacher in the Somerville public school system during this period and often stopped in at the Tamarack for lunch and supper. Little did she know at the time that one day she would be welcoming customers to this establishment.
The diner’s original name referred to the type of wood that was a traditional material of choice to support the hulls of 19th century whaling ships. As such, the diner had an interior that featured hanging ceiling lamps and iconic nautical-style design appointments. It pioneered the family-friendly “colonial” look for diners. Less emphasis was placed on stainless steel in favor of wood, stone, brick and copper trim, inside and out.
Aglaia Siliverdis
Back in Business
In 1982 the Tamarack resurfaced as the Amwell Valley Diner at its current location on Route 31, and was put on the market for sale seven years later. Simon Siliverdis, who had operated diners with his brothers during the 1960s and 1970s, thought it would be fun to run the Amwell Diner “for a few years.” Those few years passed quickly. Members of the Siliverdis family celebrated their silver anniversary of ownership in April 2014 and recently marked their 30th year as owners and operators of the diner.
After finishing brunch followed by a bit more conversation, we bid farewell to Aglaia, Simon and the waitstaff. “See you next time,” we said, well aware that we don’t often pass through this neck of the Jersey woods. Still, the hope is that the “next time” will be less than eight years from now. It was a good thought to consider. We headed towards the artsy village of Lambertville for further Garden State adventures on a stifling Tuesday morning in mid-August.
Triumph is a big space and the bar is long and multisided. I sat toward the left side, sort of near the kitchen door. I realize that’s an unusual spot but I like the vantage point with regard to the rest of the space and the particular notch I was nestled in.
Who Served Me
Steve. Great smile and welcoming.
Bartender’s Favorite Bite
As soon as I asked the question, Steve started riffing…
“There’s a lot on the menu I like a lot,” he said. “Today I’m thinking about the fish sandwich. The grilled cheese is one of the most unusual grilled cheeses I’ve ever had—I mean the tomato jam! I don’t even like tomatoes!”
“Then there’s the maitake banh mi and when the chef first mentioned it, I was like ‘Dude, I don’t do mushrooms, no thanks.’ I tasted it and was like ‘OH MAN!’ So you might wanna try it.”
As he wandered down the bar, he started to consider entreés when I stopped him, “That’s fine,” I called after him.
The Vibe and My Vantage Point
The space has an ease about it; it’s soothing. Back in the day, when I was part of the team to relaunch House & Garden, our incredibly talented editor, Dominique Browning, used the phrase “bringing the outdoors in.” Triumph does a masterful job of just that. The design combines natural materials with organic elements and a subtle color palette.
I sat toward the far side of the bar to the left of the entrance. which gave me a full view of the restaurant.
What Quenched My Thirst
Paloma
Paloma, $12 Libelula tequila, Pamplemousse rose liqueur, lime juice, simple syrup, and club soda, with salted rim and garnished with a grapefruit slice
I know, I know. I’m at a brewery. But guess what, guys? I’m no expert on the hops so I will leave that to those who know a little more than I. I did venture to taste two kinds of beer, which I will do my best to describe one of them below – to differentiate between two is a task too extreme for this lady! But before I do, you know I love me some cocktails! So here it goes.
The Paloma, surprisingly light, arrived in gorgeous form. Despite what you’d expect to be a smack, given the key ingredient, this sexy concoction wasn’t what you might expect. The salted rim was a serious contrast to the fragrant flavor while club soda made the whole thing refreshingly delightful.
Irish Mild
Irish Mild, $7 YUM. The head was lovely as the sip first hit my lip and the taste was a heavenly combo of sort of carmel-nutty with a hint of tartness at the back. Not sure what else to say here but I like that it didn’t taste too IPA-like, and since I know nothing about how all this beer stuff works, I will leave it at that.
Not sure why, but these just beckoned me. They seemed like a protein-rich, tasty, yet not heavy choice. I was stoked! They arrived with a punch of color—featuring almost transparent slices of radish and an eye-catching sheen on the bright and fresh slaw, complete with its greens and purple cabbages commingled into a gorgeous pile. I couldn’t wait to dive in!
I quickly grabbed the lime wedge and squeezed it with serious umph over my taco and went for it. After my first bite, I waited…and waited a little more. Took a bite of slaw and thought, Hmmmm, let’s try that again. I made my second bite with slaw on top of the steak and light dusting of cotija cheese and had the same experience.
I waited for the flavor explosion—the colors of the bite belie the taste. This left me pretty deflated. The steak was overdone and was waaaay under-seasoned. The cheese could’ve been more prevalent and I wouldn’t have minded a little ramekin of hot sauce to spice it up a bit. The slaw lacked the vinegar intensity necessary to light up the steak in its current form. All of this, together, left my experience befuddled and wanting.
Maitake banh mii
Maitake Banh Mi, $14 Avocado, pickled carrot and radish, serrano chile, cilantro, Thai basil, red pepper mayonnaise
Steve really sold this one—his whole face lit up as he described it. Now I have enjoyed some serious West Coast banh mi so was skeptical from the start, and to consider NYC authentic banh a good runner-up made this choice seem insane. Guess what? Again, I was bamboozled.
The color on the plate was stunning—the layers—the thin slice of chile looked so inviting, and then, nada. The first bite, while textured, was almost tasteless. It had little pop, even from the cilantro. There was no heat and the mushroom was fried tempura style so while it was interesting, it was not really tasty. I was now two for three and fully betting on the mussels.
Maine whitewater mussels
Maine Whitewater Mussels, $18 Thai red curry style (also available with Belgian Witbier); comes with fries and grilled bread
They arrived in splendor, with a perfect side of fries and some good-looking grilled bread. The pot the mussels were served in was deep, so the top mussels, while covered lightly with what looked like rough-strewn Thai curry, were not juicy like you’d expect. Tasty, but not juicy.
I decided it was the pot: if it had been half the height and twice the width, the broth—the beautiful curry broth—would have soaked the mussels, which I would’ve deeply enjoyed. The flavor was subtle at first, not fiery like some red curries, where the heat is apparent from the start.
This was a thicker curry than what you’d get at a Thai place for sure, and very tasty. Fries cooked with just the right amount of crisp-to-creamy-potato balance and dipped into the curry were extraordinarily delicious! These I would order again, but next time around I’ll ask the chef to load the pot up with curry!
What’s on Tap
All beer $7
Kellerbier
4.8% ABV
Bohemian Pilsner
5.7% ABV
American Pale Ale
6% ABV
Red Eye
5.8% ABV
Witbier
5.5% ABV
Bengal Gold
6.8% ABV
New England
7.4% ABV
Irish Mild
4.6% ABV
Black Lager
5.1% ABV
Belgian Strong
8.2% ABV
Extra Special Bitter
5.9% ABV
Selections may vary.
What’s Uncorked
Rosé, $10 Ame du Vin – Provence, France
Whites2
Chardonnay, $10
Raeburn – Russian River Valley, California
Pinot Grigio, $10
Ruffino – Delle Venezia, Itay
White Pinot Noir, $10
Left Coast – Oregon
Riesling, $10
Red Tail Ridge – Finger Lakes, New York
Chenin Blanc, $10
Raimbault – Vouvray, France
Reds Cabernet Sauvignon, $10
R Collection by Raymond – California
Pinot Noir $10
Left Coast, Cali’s Cuvee – Oregon
Cote du Rhome, $10
Roger Perrin – France
Tannat, $10
Vinedo de las Vientas – Uruguay
Selections may vary.
What Else to Know
Triumph hosts brunch on Sundays in August. Click here for details on live music and events. A back room with sliding doors serves as a great party space. Menu changes daily/weekly depending on availability of fresh ingredients.
When to Show
Sunday to Wednesday, 11:30 a.m. to 12 a.m.
Thursday to Saturday, 11:30 a.m. to 1:00 a.m.
One of the many things Salt Creek Grille – Princeton prides themselves on is being a scratch-based kitchen. As the months change from winter to spring to summer each year, Executive Chef Wally Weaver is tasked with ensuring Salt Creek Grille’s ever-changing menu is sourced with the freshest of local ingredients. Below are a few summer favorites worth a visit!
Blueberry Mojito
Blueberry mojito
Start off your night with a Blueberry Mojito while super sweet blueberries are still in season! Made with Tillie Gold rum, homemade blueberry-mint syrup, fresh lemon, and mint, this is the perfect summer staple to quench your thirst. The blueberry-mint syrup is made special by Executive Chef Weaver with fresh blueberries and mint leaves before being combined with homemade simple syrup. The cool and refreshing combination gives the drink its signature flavor.
Caesar Over Mesquite Salad
For a unique take on an old classic, try Salt Creek Grille’s Caesar over Mesquite Salad, an appetite icebreaker that features mesquite-grilled romaine as a base, topped with freshly shaved asiago and house-made caesar dressing, served with focaccia croutons. Add grilled-to-order sliced steak, Jidori chicken breast, sustainable salmon, or perfectly prepared shrimp to satisfy your summer cravings further!
Longing for a salad as your entrée? Look no further than the restaurant’s Superfood Salad, made with toasted red quinoa, shredded broccoli, kale, Brussels sprouts, cabbage, sunflower seeds, roasted beets, dried cranberries, Fuji apples, and feta cheese, this salad truly has it all. Drizzled with a lime vinaigrette dressing, this dish is delicious and will keep you on track!
Creek Burger
Creek Burger: Ground short rib, chuck and brisket, house spread of caramelized onion and bacon jam, topped with arugula and aged white cheddar cheese. All served on a brioche bun.
For a hearty meal, the Creek Burger is a delectable choice, made with ground short rib, chuck and brisket, house spread of caramelized onion and bacon jam, topped with arugula and aged white cheddar cheese. It’s all served on a brioche bun, and your mouth will water just reading the menu. Truffle asiago fries make for the perfect side—sure to leave you full and satisfied.
Steak Frites
Steak Frites: a mesquite-grilled flat iron steak exquisitely paired with grilled tomatoes and béarnaise
Wow your tastebuds with Steak Frites, a mesquite-grilled flat iron steak exquisitely paired with grilled tomatoes and béarnaise for added flavor. Also served with a side of crowd-favorite asiago garlic fries, this dish is a great fit for an upscale version of classic steak on the grill.
Cauliflower Steak
Cauliflower steak
Vegetarians and meat-lovers alike can savor the Cauliflower Steak, which is oven roasted and topped with a butternut squash purée, toasted cashew red quinoa tabbouleh, and chimichurri sauce. It makes for an exotic combination you’ve never tasted before.
Butter Cake
Butter cake, served alongside Thomas Sweet’s vanilla ice cream: topped with sea salt caramel and a berry compote.
Finish off your night with a delicious sweet and salty dessert, Salt Creek Grille’s classic Butter Cake, served alongside Thomas Sweet’s vanilla ice cream: topped with sea salt caramel and a berry compote. This treat will satisfy any last-minute cravings and seal the deal on an amazing meal.
Can’t make it in before summer is out? Join Salt Creek Grille this September for their next event.
Upcoming Event: The Italians Are Coming!
After many trips to Italy, Operating Partner Hugh Preece has brought in an extensive collection of wine treasures to taste. Join Salt Creek Grille for their 3rd Annual “The Italians Are Coming” event to explore, sample, and taste wines from over 20 vineyards and talk to the producers in person! Enjoy a cocktail-style reception with pairings from Executive Chef Wally Weaver to top it off. The event will be 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.
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.
