Yesterday, while most of New Jersey headed to the Jersey Shore, we took the opposite route, and jeeped it to Stults Farm in Cranbury for some fresh picked Blueberries.
Did you know that New Jersey is the #1 producer of Blueberries for the fresh market? It’s no wonder that Hammonton, New Jersey is considered the Blueberry Capital of the World!
As you can see from the sign, Blueberries are not the only thing Stults Farm is known for. Their sign displays what they are selling at the moment. The sweet corn was so “at the moment” that people were actually hanging around waiting for it to come from the field. One very funny gentleman asked “is it fresh?” as they poured it from the tractor to the basket.
So, what to do with these beautiful Blueberries? As we were driving home, I was thinking about something a little savory and simple. What about a corn and blueberry salad?
Turns out, I wasn’t the first to think that they would make a great couple. Some recipes want to get fancy and add extra ingredients, like this recipe from Better Homes and Gardens, but I wanted something that spotlighted the two stars.
In the end, the only added ingredient was smoked salt (this is my brand of choice). No butter, no oil, nothing. Blueberries, cooked fresh corn, and smoked salt to taste. All I can say is that I ate a big bowl with a big spoon until it was all gone. I think this recipe is perfect and will be a nice surprise on the picnic table.
For a great brunch or dessert recipe, check out this family favorite. Blueberry Bread Pudding.
So, why bother with Blueberries? According to the U.S. Department of Agriculture (USDA), blueberries are near the top when it comes to antioxidant activity per serving.
If you’re having trouble remembering why you should be eating Blueberries, then you might want to read this study published in the Journal of Agriculture and Food Chemistry that investigated the effects of daily consumption of wild blueberry juice in a sample of nine older adults with early memory changes. The results were very promising.
Similar studies have been found with older rats who were fed Blueberries and put up against their younger counterparts. Older rats were able to master the maze like the youngsters and brain scans actually showed brain activity similar to younger rats. That’s actually the “rat science for dummies” version of the study.
If you’d like a more thorough run down on some of the more recent blueberry experiments, here is a great article. All I know is that Blueberries are a pretty sweet pill and they’re my new best friend.
Stults Farm is not the only “Pick Your Own” Blueberry farm. For a list of farms in New Jersey, click here. And, always remember the “Berry Rule” as put down by the Stults Farm folks.
Carton Brewing,in Atlantic Highlands, NJ, has built a barn. Sort of.
If you haven’t heard it, Steal This Beer is very entertaining podcast hosted by Augie Carton and acclaimed beer writer John Holl which is “a candid weekly discussion about beer.” In June of 2018 (Episode #166) they spoke to Evan Watson of Plan Bee Brewery, whose Poughkeepsie, New York, brewery strives to create beers from only local ingredients. He calls the concept Barn Beer. He’s been collaborating with other breweries in order to promote the concept, which he would like to see become a style category some day.
From Idea to Reality
“Want to come do it with us?” quips Carton in the first 10 minutes of the podcast. There’s a fun riff between the three as they work through what a Jersey version of Barn Beer would be. Nearly a year later, Planning Jersey Barn Beer is here.
Watson’s forte, as the name of his brewery suggests, is cultivating yeast from honeycombs. Provided with honeycomb from Carton’s neighbor in Locust, New Jersey, he produced enough yeast for a 30-barrel brew. That might sound like a long way to go for yeast, but it really gives the beer a signature character and is worth the effort.
Fermentables from Rabbit Hill Malt
Carton called out to Rabbit Hill Malt in Shiloh, NJ, for the fermentables. Rabbit Hill is a family farm tucked away in the quiet southwest corner of the state. This farm uses a traditional floor malting technique on all of the grain they grow. It served as the perfect foundation for the barn beer Carton was building. On that foundation of malt are the beams and trusses that hold the building up. That would come in the form of the Atlantic Highlands aquifer which supplies Carton Brewing with “simply the greatest water in the world.”
Oasis Farms: Home of the Hops
Oasis Farms, in nearby Middletown, NJ, was founded in 2011 by Mai Cleary and her husband. While Oasis is a true working farm, it is also an enclave for autistic adults who find meaningful work there. As it turns out, the largely self-sufficient farm also serves as great therapy for its autistic staff. I attended a wine tasting and dinner hosted at an estate purchased by the farm, which was as lovely as it was inspirational. Oasis hops contributed a nice fresh coat of paint to the Planning Jersey barn.
Every barn looks a little better with some age on it, right? This one was put into an oak foeder (a large oak aging vessel) and left to do its thing. The final touch is putting that barn in a beautiful, bucolic setting. Planning Jersey is bottled in elegant-yet-rustic Italian imported bottles.
The result is a lively beer that is just a touch sour but has a slick mouthfeel imparted by the honeycomb yeast. It is the embodiment of spring in a glass. Like the season itself, it is fleeting but will be back next year.
Memorial Day Weekend marked the unofficial start to the summer season, and nothing says summer better than a steak, fresh off the grill! Read on as Salt Creek Grille – Princeton Executive Chef Wally Weaver shares his tips for grilling the perfect steak at home.
Grill the Perfect Steak!
Whatever steak you are grilling (porterhouse is Chef Weaver’s favorite), make sure you season it very well. You will lose some of that seasoning when you put the steak on the grill.
Crank up the heat on your grill in order to get the best sear marks and to seal in those juices!
After you sear it, use indirect heat the rest of the way. That means turning off one or two of the burners on your grill and placing the steak over that spot. The heat from the other burners will cook the steak nicely without burning it.
Let it rest! This is the most crucial part of cooking a steak. You must let it rest for at least 10 minutes after it reaches your desired temperature. (The longer the better, so really, 20 minutes is optimal.) This is a critical step because as the steak cools down, it will reabsorb all of the juices and give you an incredibly juicy steak.
Can a 91-year-old hot dog joint also be a trendy hot spot along the Jersey Shore? The new Max’s Bar & Grill walks the line.
When I first step into Max’s Bar & Grill in Long Branch, NJ, third-generation owner Jennifer Maybaum is putting some finishing touches on the newly renovated space. (I was there just before Memorial Day and the holiday traditionally marks the Jersey Shore’s unofficial start to the summer tourist season.)
“I didn’t root through my mother’s garage for nothing,” Maybaum says as she hangs the hand-drawn vintage laminated signs that had previously lined the walls of Max’s for decades.
The bright colors of the old-school advertisements for chili and cheese hot dogs pop off the freshly painted wall. They make a bold statement in their juxtaposition to the redesigned aesthetic of the restaurant. They appear to say, “We’re still here.”
Inside Max’s is now a space that pushes the boundaries of modern design. The exposed rafters and cinder block walls lend a raw, edgy vibe to the open-concept barroom. The sleek counter and wood tables invite patrons to pull up a stool and enjoy from the wide selection of fresh, local craft beers. Giant garage doors let in light and open up to an umbrella-lined terrace with table service along Matilda Avenue. Updated menu items like lobster-topped hot dogs and specials such as bison burger sliders keep up with the modern trends. The upbeat bartenders and attentive waitstaff are friendly and personable. The space accommodates live music.
Some Things Never Change
Patrons have a choice to make as they go through the front door. New-school to the right, old-school to the left.
“None of us would be here if it weren’t for the old Max’s,” Maybaum reminds the staff. Max’s remains one of the oldest hot dog stands in New Jersey.
For all the new features, the classic Max’s shines through.
Established in 1928 on the Long Branch boardwalk, this iconic hot dog restaurant has occupied its current location since 1984. Its history is evident throughout the place. Pictures from the 1970s blown up into glossy murals pay homage to the restaurant’s storied past. Framed, sun-beaten autographed photos of celebrities who have chowed down on their famous dogs line the walls. Even the flat top griddle that cooks the hot dogs is the original from the boardwalk days. It’s been maintained with love throughout the decades.
“You can see in the photos that the boardwalk location had garage doors too,” says Maybaum. “Everything comes around again.”
If Hot Dogs Could Talk…
“Our hot dogs speak for themselves,” says Maybaum. She adds, “You can get one with all the toppings you want, but it’s not necessary. It’s just as good plain. It has to be. That’s what sets Max’s apart from the others.”
Max’s has always used Schikhaus hot dogs; 80% beef and 20% pork, natural casing, four to a pound. Take it from me—this is a relatively rare, unique, high quality hot dog to serve around these parts. Plus, everything alongside the hot dog speaks to the quality of the experience. They proudly showcase the brands they use: Heinz ketchup and green relish, Gulden’s mustard, B&H red pepper relish. This type of transparency isn’t common at a lot of hot dog establishments. Other places guard the products they use like trade secrets.
Not at Max’s. “We only use quality products, and we want everyone to know it,” says Maybaum.
Nearly everything else on the menu is prepared from a home recipe, including Mrs. Max’s famous kraut. No longer served from communal hot pots like some old-timers will remember, it’s still available upon request. In a nod to the past, the kraut is individually served in a little, personal pot.
A Jersey Shore Staple
You can’t go wrong at Max’s.
I order a Carton Double IPA before placing my order, sipping the fresh beer and taking in the new environment. I keep trying to remember where everything was in the old layout, but the place is unrecognizable.
Opening with the sausage bread starter feels right. It is kind of my thing. When the platter arrives, the portion looks as though it could feed a small family. It’s filled with Italian sausage, but uniquely rolled inside a flaky toasted dough that feels more Eastern European than Mediterranean. Jake’s Homemade Sausage Bread is derived from a traditional family recipe usually served at the holidays, scaled down to appetizer size. Absolutely delicious. Order it to split, or box some of it up to go, like I did.
Next, I order a bowl of chili with the intention of putting some on the hot dog if the mood strikes me. It’s saucy and spicy, made with ground beef and fresh jalapeños, topped with melted cheese and diced white onion. The serving is generous, but there isn’t enough to put on the hot dog once I’m through with it. I finish the bowl. In my opinion, this chili is probably better on the side than as a topping for a hot dog, anyway.
The meal crescendos with the classic.
When the hot dog arrives, it’s piping, charred, hanging off its short bun with the casing split open from being perfectly cooked. I know that it was slowly moved from left to right, from warm to hot along the ancient griddle until it was exactly ready to be served. I take it easy with the toppings, because I don’t like to overwhelm my hot dogs. A dab of mustard, a little red pepper relish, and I finally sink my teeth into the first bite with a satisfying snap.
It tastes just like it always has, and just like you’ll remember. Max’s is back, open for business. Make your way there this summer.
I Never Sausage a Hot Dog!
New Jersey just so happens to be the hot dog capital of the world. Some of our roadside joints go back almost 100 years! Strange regional serving styles lurk in different pockets of the state. In fact, there are so many stops around here that it might take a series of blog posts just to give each one its due… Tag along with me as I eat too many hot dogs and write about them for Jersey Bites–Jersey style!
On June 1, 2019, from 12 p.m. to 7 p.m., thePort Imperial Food Truck Festival rolls back into Weehawken! Take in the city skyline, kids’ rides, live music, and beer garden while enjoying a day of trying food from the best food trucks in New Jersey and fun for the whole family.
Tickets: $5 at the Door
Kids under 12 are free!
What can we eat?
Vendors include the following, and more!
Angry Archie’s
Athens Delite
Ben and Jerry’s
Canteen to Go
Chava’s
Chef J
Horman’s Pickles
House of Cupcakes
Jersey Johnny’s
Koro Koro
Mozzarepas
Pizza Vita
Two Crepes
Taste of Poland
Venti Italian Sandwiches
Philly Fry
Ruth’s Chris
Tasty Troll
When?
Saturday, June 1, 2019
12 p.m. to 7 p.m.
Where?
4800 Avenue at Port Imperial Boulevard, Weehawken, NJ 07086 (Right next to the Weehawken Ferry Terminal)
Ticketing Info
$5 per person
People of all ages are welcome, and kids under 12 are free!
Furry friends are welcome!
Instead of settling for your uncle’s grilled burgers (which are usually frozen…and then overcooked), you’re better off hitting up one of these spots as you travel up or down the Garden State Parkway this summer. I’d like to preface this list by saying this is simply my current list of 10 favorites that I have eaten so far. I’m currently eating one burger every single day for 365 days (see more on Instagram @burger.buff), and while I travel around the country, I’ve eaten quite a few in my home state of New Jersey. The beauty of the burger game is that there’s something for everyone. There are so many great new burger spots popping up, so don’t be offended if your favorite bar burger on a kaiser roll (from the past 30 years) isn’t on here! These are my current favorites and I could honestly move them around for hours. They’re all worth a visit!
I’m usually a thin, smashed, double-patty type of guy but I was really impressed with the Mr. Smith burger at Pascal & Sabine. The blend of beef (hanger, skirt, and brisket) was bursting with flavor and cooked perfectly. Believe it or not , a lot of places just do not get the temperatures right consistently. At a place like this, the standards are HIGH. You can tell when you take the first bite of this burger.
Not just a great spot for sandwiches, the Speakeatery’s one and only burger on the menu—the Down ‘N Out burger—is available in single patty all the way up to a whopping four patties. I personally go with the double. I’m a fan of the super fresh bun, well seasoned beef, special sauce and fresh veggies. You’ll leave full but able to walk.
The dry-aged beef burger at B2 Bistro really took me by surprise. It’s such a simple burger—with yellow American cheese—but the flavor in the beef is just ridiculous. I will say the dry-aged flavor isn’t for everyone, but for true meat eaters this is a must-eat burger!
It’s hard to leave the legendary White Manna off a list like this. Presentation isn’t their strong point, but it doesn’t have to be. Watching hundreds of these sliders being worked on their flat top is an art and a good enough reason to go. Theres always a line here for these greasy, double-patty sliders with onions. There’s so much history here, you can taste it!
657 E. Bay Avenue, Manahawkin, NJ 08050
18th Street, Surf City, NJ 08008
I found a great selection of burgers here, with a build-your-own option that really lets you create the perfect burger. Shore Fire Grille’s “5-Star Blend” beef is the way to go, cooked medium rare on a brioche bun. Friendly staff, family owned, just an all-around great place.
This breakfast/brunch spot recently started serving dinner only on Friday’s and Saturdays and I personally like places that have the confidence to do limited menus and hours. When they are open, Cardinal Provisions does everything really really well! The menu changes often here, but there’s always some type of burger on there. The homemade bun is killer.
I haven’t had much luck in South Jersey when it comes to burgers so far, but WingCraft in Atlantic City is doing things right! They offer double Pat Lafrieda-blend burgers with a variety of options for toppings. Their Mac Daddy Burger is a Big Mac on steroids, and worth the trip. If you’re a beer drinker, you’ll also want to hit this place for its 40-tap beer list as well.
The pride of the Ironbound in Newark, Krug’s Tavern dishes out a no-nonsense, monster-sized 12-ounce patty burger with the option to add cheese and/or bacon. Cooked perfectly every time I’ve been there and full of juice! They’ve been around since 1932, the history of this place alone gets major props in the burger community.
This local bar feeds the true, old-school, Jersey City-neighborhood bar food, but the twist is they have a chef that knows his craft! The burgers at O’Leary’s Public House are always on point and they always have crazy specials as well, especially if you’re into mac ‘n cheese burgers and options of that sort. Don’t sleep on the wings, either!
Locations in Paramus, Bridgewater, Livingston, Marlton, Monmouth, and Wayne
I know I know, it’s a chain fast-casual spot, but Shake Shack has really changed the game in terms of quality of ingredients in fast food. It’s no coincidence that everywhere you find one, there’s usually a line. Not to mention, they just opened one up at the Monmouth rest stop off the Parkway near Exit 98 (open 24 hours). With smashed Pat Lafrieda-blend patties and Martin’s potato rolls, you can’t go wrong.
Nick Lepore is a content creator and food blogger. He has been traveling the world for past 7 years in search of the best burger. He runs the Instagram account @burger.buff and has worked with many small businesses, restaurants, and brands like (BurgerFi, Pat Lafrieda, Martin’s Potato Rolls, and many more). He has consulted on burger recipes and is also perfecting his own signature double cheeseburger which he serves at “pop up cook outs.” He is currently eating a burger every single day for 365 days.
This week this lady decided to break format and walk into a “bottomless brunch,” to bring you something off the beaten path. I hope you enjoy it!
As I was researching new places to review, I stumbled across this fascinating concept at the Mosa Social at Piazza di Roma, which I’ve now come to realize is more “experience” than restaurant review. Bear with me as I dive in more deeply in the “Vibe and My Vantage Point” section below.
As I was escorted to my seat near the custom skillet station, near the breads and bagels, I was delighted to have a full view of the room. The space was well lit, throwing off the almost-immersive club feel. I couldn’t believe this was the second seating of the day—the place was packed! Only four minutes after the doors opened there was already a bit of a line.
Who Served Me
Kelsey. A lovely young woman clearly eager to please and part of the Mosa family for about three months.
Server’s Favorite Bite
“The French toast is my favorite by far,” Kelsey gleefully told me. “It’s just so good, and I think it’s the vanilla that makes it just a little different than other French toast.”
The Vibe and My Vantage Point
While I knew I wouldn’t be sitting at a bar proper, somehow I imagined more of a restaurant-style set up given the presentation of the menu online. And while “bottomless” certainly implies unlimited I wasn’t quite ready for the brunch-buffet-meets-night-club vibe that was ever present as soon as I stepped foot into the dining area. I was immediately transported to a place with a current-day prom feel yet the crowd was older and it was the middle of a Sunday?! Didn’t seem to bother any of the 100+ people in there gathered—all dressed up—women in full makeup and heels, guys well groomed in their Sunday “cool” attire.
The space was large, with ample room for the massive buffet, DJ booth, service bar, dance lighting, Mosa signage, and video screens. All the eye could see were large tables of 10 to 20+ people gathered, loud, smiling, and ready to party! I was definitely in the mood! I chatted up a group of women celebrating a milestone birthday, another large group of gals and their young male trainers from a local gym, a sweet couple enjoying a Sunday afternoon out, and coed groups of 30-somethings out for a day of fun.
What Quenched My Thirst
Bloody Mary
Frank’s RedHot Bloody Mary, +$8 (not included in “bottomless” price) Bacon-infused vodka, Frank’s RedHot, and horseradish served in a mason jar with Applewood smoked bacon, celery, olives, lemon, lime, and mini-waffle garnish
I flipping love Bloody Marys. Never too interesting, never too spicy, never too anything for me. This Bloody was darn good. Spicy for sure, yet not overbearing in the least. The garnish delightfully met every fancy—tart, sweet, savory, or carb! I loved the waffle touch as well. And though it was tasty, I’m not a fan of a soggy waffle so after the first bite to verify its legitimacy, I cast it aside in favor of all three olives, the bacon, and celery! The glass was rimmed with something I’m slightly embarrassed to say I didn’t taste as I was happily slurping through the straw at a fairly rapid pace! (PSA: Let’s all do our part to save the planet and put an end to plastic straws!)
Manmosa
Manmosa, bottomless Blue Moon and orange juice
What’s not to love? Blue Moon beer is described by the brand as a “wheat beer brewed with Valencia orange peel for a subtle sweetness and bright, citrus aroma.” And they add coriander for a twist in the flavor profile. Combined with OJ, it is just delightful.
What Fed My Soul
The bottomless brunch is $45/person plus any add-ons like my Bloody Mary, above. The price includes unlimited food, unlimited drinks (mimosa, manmosas, Bellinis, or Miller Lite) and endless coffee and tea.
Skillet station omelette
Skillet Station A whole egg omelette with black beans, tomatoes, ham with light sauteed onion, and cheddar
I felt completely at a loss when it was my turn to build my omelette. The entire experience put me into a sensory overload so I just started blurting out ingredients and ended up with this really delicious combination. The only things I wished I could have added to make the flavor-lust complete were fresh avocado, salsa, and sour cream, which I’m positive were an ask away, but I just never got to them!
French Toast with Applewood Smoked Bacon Challah French toast with vanilla essence
I have to marvel at this quarter slice of French toast made with expertly sliced challah. I ruminate over the combo of dry and moist, at the evenness of the brownish finish on the bread itself, and the golden color of the egg batter so perfectly absorbed into the richness of the bread. It was a great texture, too, even with my added maple syrup, it was fluffy and soft and Kelsey was right, the vanilla did shine through. Scrumptious with the applewood smoked bacon, which I like to eat with my French toast due to that inimitable combo of sweet and savory.
Homestyle Potatoes Cubed potatoes crisped with sautéed onion and green peppers
A solid breakfast potato. I arrived to them late and while served en masse, these little potato cubes were crispy outside and still soft and potatoe-y on the inside. Sometimes when cut this small they either become all crunch or mush. Another compliment to the chef who clearly takes great care when feeding large groups, the location’s bread and butter (pun fully intended).
Deconstructed Banana Cream Pie Suffice to say I have NEVER seen a banana dessert I didn’t order or love beyond comprehension. I am easy when it comes to banana desserts and not really sure why. I really don’t eat a ton of bananas and while I do love Gwen Stefani’s “Hollaback Girl” (you know, B-A-N-A-N-A-S!), there is something about bananas in a dessert that makes me swoon. And this little ditty was no different.
Not sure if it was the endless stream of manmosas that followed my Bloody Mary or the actual divine nature of it, but this creamy, not-too-sweet banana cream-pudding blend with the slice of banana on top and crystalized sugar crunch could almost qualify as an out-of-body experience.
Cannoli Cream & Chips
I knew I was not going to be disappointed here. After all, the name of the place says it all, not to mention the Vespa on raffle! All jokes aside, the pastry chef did a fantastic job. The cream was divine and the hearty amount of dark chocolate bits were appropriately proportional to the rest. What I liked the most was that the chips were broken up inside the dessert, preventing me from overdosing on the deep-fried cannoli shell. Two bites and I was just about in need of wheelbarrow to get me outta there! This was definitely worth the last open spot available in my stomach!
What’s on Tap
Miller Lite was included in the bottomless brunch price.
What Else to Know
Piazza di Roma is a wedding and banquet hall first and foremost. It’s run by the most lovely family, who so evidently cares deeply about their space and the people they serve. The Mosa Social was inspired by the all-day party that NYC brunches so enjoy and they’ve done a great job! The lively atmosphere, DJ playing great tunes, and even some fun trivia for a t-shirt giveaway amps up the atmosphere and fun factor. When the second seating of the Mosa Social wraps, guests are invited upstairs to the Loft, to continue drinking and dancing like it’s 10 p.m. on a Saturday night.
Drive slowly down the street as you approach Porch & Proper in Collingswood, NJ. You don’t want to mistake it for a private home with its namesake porch, and you definitely don’t want to miss dining at this charming restaurant!
On the Scene in Collingswood
Porch & Proper is one of those wonderful restaurants where guests are warmly welcomed as they arrive. The small spot is the perfect place to relax over dinner and enjoy a bottle of wine.
The restaurant, which opened less than a year ago, is part of the very hot dining scene in Collingswood and immediately adds to the sizzle. This is an eatery that celebrates its love of food every single day!
Now for the menu: It’s not that big, but it does cover all the bases and then some.
Shrimp and scallop corn dog
Time to Eat
Where else have you seen a shrimp and scallop corn dog on the menu? It looks like a corn dog when it arrives at your table, but the inside is definitely seafood. It’s a must-try!
The menu is divided into snacks, small plates, grains and pasta, and large plates. And of course, there is dessert. (Save room for that.)
Besides the “corn dog,” other snack choices include a tuna melt with tuna conserva, bibb, pickles, mustard seed, and cheddar.
There is also a sourdough focaccia with whipped ricotta, a cheese plate of local cheeses, and grilled halloumi.
Gem lettuce salad
Under Small Plates, you might want to go for the gem lettuce salad with green goddess dressing, crispy seeds and onions, and sesame “soil.” Almost too pretty to eat!
The chef’s take on the latest chicken and waffles trend is karaage chicken and waffle, featuring kimchi, chili maple, and fermented vegetables.
Other choices include broiled Brigantine oysters, grilled asparagus, and grilled beets with whipped feta.
We haven’t even gotten to the main dishes yet, but you can tell we’re dealing with a restaurant where every dish is well thought out, beautiful, delicious, and unique
On the Menu
If you’re in the mood for pasta, order one of the restaurant’s wonderful and warming choices.
If you’re undecided, go for the taleggio tortellini with brown butter, strawberry, poppy seed, and amaretti. Truly a tasty delight and just slightly sweet.
Taleggio tortellini
Everything on the menu sounds good: ricotta ravioli with morel mushrooms, squid ink chittara, and fine herb pappardelle with braised rabbit.
The large plates are varied. There is the grilled snapper with potato and ramp vichyssoise, braised leeks, and pickled shallot. Another option is the Barnegat Light scallops with lobster sauce, fennel soubise, hen of woods mushroom and puffed quinoa.
Read the menu carefully—that is indeed Beet Wellington you see. No meat! With roasted mushrooms, spinach, pommes purees, and beet bordelaise.
If you do want meat, you can’t go wrong with the pastrami ribeye with kohlrabi puree, cabbage and Kohlrabi slaw, and mustard jus.
The desserts, all handmade daily, are tantalizing. Order your own—you won’t want to share.
A favorite is the cruller with lemongrass crème anglaise, pistachio and lavender. It melts in your mouth!
Cruller for dessert
Or go for the mille feuille with apricot cream, miso butterscotch, and cocoa.
Other choices are butter mochi cake with coconut and sesame, and the almond and chamomile panna cotta.
You really can’t go wrong with any dish at Porch & Proper, especially with their seasonal menu.
A tasting menu is available with a choice from each section of the menu.
An all-star lineup of 30 top New Jersey chefs, gourmet restaurants, food vendors, and musicians gathered at the Madison Hotel in Morristown, NJ, on May 19 for A Taste of Hope, to support St. Peter’s Orphanage, in Denville. The dazzling affair attracted nearly 300 patrons who enjoyed a wide variety of superb and freshly-made meat, seafood, pasta dishes, artisanal breads and cheeses, tasty appetizers, and desserts at food stations throughout the Madison’s ballroom.
Stinging nettle ricotta gnocchi with pesto of wild mustard, chives, mint, tarragon, vinegar mushrooms and pecorino in pea sauce—a delectable dish created by the Spoon Fed Hospitality Group of Morristown.
One Night in Morristown
A Taste of Hope is the first-ever fundraiser organized by the orphanage. Given the large turnout, sumptuous food, and the good vibes, the event was a smashing success for a most worthy cause. It was an impressive gathering with Chef Tim Schafer as the heart and soul of the affair.
Patrons enjoy A Taste of Hope cuisine at the Madison Hotel
Schafer, the host and driving force behind the fundraiser, began planning the event 12 months ago with Kelly McNamara, licensed clinical social worker and executive director of St. Peter’s Orphanage, and McNamara’s staff.
But here’s the real story: This event became a heartfelt calling for Schafer following his childhood in Berkeley Heights and the Morristown area during the 1970s, where he too lived in foster homes and orphanages. Schafer vividly recalled the loneliness and pain he felt during those formative years. As a result, 20 years ago he began reaching out to the boys of St. Peter’s, mentoring them as a trusted friend.
Chef Tim Schafer and Kelly McNamara
The orphanage is home to 14 wards of the state—all male teenagers. “I like to go to the orphanage and talk with the boys,” Schafer said. “I share my experiences with them. It’s a tough situation for a young man, but I tell them my story. I tell them that it’s going to be okay.”
McNamara offered special words of gratitude for the efforts of Schafer and his fellow chefs, and thanked the event attendees for their support. She noted that all the chefs, restaurants, musicians and food vendors volunteered their time and talents to support the fundraiser at no cost. She also talked about her affection for the young men at the orphanage and expressed a deep understanding for the complex struggles that they face. A 501 (c) (3) charitable organization founded in 1869, St. Peter’s provides a residential environment for adolescent boys without parents or guardians. McNamara, herself a parent who first joined the orphanage as a therapist 22 years ago, said many of the young men have special behavioral or emotional needs.
Assemblyman Anthony M. Bucco (R), who represents New Jersey’s 25th legislative district, also addressed the attendees and echoed McNamara’s sentiments. He congratulated her and all those involved for pulling together an impressive event. Bucco suggested that members of the audience can show their appreciation for the generosity demonstrated by the chefs by patronizing their restaurants and businesses.
Chefs Central
It was interesting to observe the dynamics of the many chefs interacting during the event. The food business is demanding and chefs take pride in their skills and accomplishments, and are keenly aware of their competition in a given market. However, this group—rising to the occasion and inspired by the convivial spirit of the event—demonstrated nothing but love, respect and compassion for each other; sincere warm hugs and handshakes were seen throughout the festivities.
Stefan, Emily, and Isabelle Sabo (L to R) of Grain & Cane, in Berkeley Heights, display their spring mushroom crostini with Burrata and pesto
The warm spirit generated by the chef was demonstrated from the get-go, according to Schafer. “I called 30 chefs to participate and guess how many chefs are here today,” he asked. “Thirty! No one needed to look at their calendars. When I told them about what we wanted to do, they just said: ‘We’re good. We’re in.’”
Scallops by Perona Farms, in AndoverSay cheese: Joe Salonia (left) and Abbey Bell of Gourmino USA, cheese importers and Hoboken caterersPablo Guarda of Mr. Crabby’s Craft Kitchen, Randolph, with a watermelon, olive and feta dust appetizer
A 1988 graduate of the Culinary Institute of America, Schafer worked as an apprentice meat cutter at a Morristown supermarket in the early 1980s, which sparked his interest in the food business. He moved to North Carolina about 20 years ago, where he has operated restaurants in the Charlotte area, but frequently visits the Garden State. He also serves as a food industry consultant and caterer, and works for a variety of charitable causes. Known as the Brew Chef, Schafer developed his line of hand-crafted “Hopzalts” product line (natural salts, American hops and other blended spices).
Chef Jesse Jones
The Evening’s Participants
In addition to Schafer, the full roster of chefs participating in the A Taste of Hope, as listed in the event program, included:
Heinz Aichem, the Black Forest Inn
Kirk Avondoglio, Perona Farms
Dianne Cannito Henderiks
Ed Cross
Andre de Waal, Andres Lakeside Dining
Paul Dillon, Hudson County Community College
Jack Guerriero, Guerriero’s Ristorante
Jesse Jones
Klaus Krosteiner, Publickhouse
Eric LeVine, Mr. Crabby’s Craft Kitchen & Bar
Anthony LoPinto, Spoon Fed Hospitality
George Mandakas, Fordham University
Roy Nussbaum, Pasta Shop
Charlie Oross
Russell Pagano, Cargill Foods
Tommy Pollio, Pasta Shop
Don Ross, Café Chameleon
Dan Rothman, Foragers Market
Stefan Sabo, Grain & Cane
Joe Salonia, Gourmino Swiss Cheese
Alberto Schneck
David Starace
Allison Stella Kohler, Mara’s Café & Bakery
Justice Stewart
Paul Viggiano, Spoon Fed Hospitality
Jonathan White, Bobolink Dairy and Bakehouse
Musicians:
Midlife Crisis
The Redeemers
An additional special recognition was given to Chef Gustavio Rubio of the Madison Hotel.
Spring might have had a late start this year, but that doesn’t mean New Jersey residents can’t take advantage of all the fresh produce this great state has to offer! The Garden State’s peak harvest is in full throttle, meaning it’s time to claim a spot on a New Jersey farm CSA.
Community Supported Agriculture (CSA), also known as a farm share, is an opportunity for regular folk to eat locally and support farms—in this case, Jersey farms. Through CSA programs, local farmers sell off shares of their crops to the community. In return, shareholders receive farm fresh produce throughout the season. Most CSA programs provide a consistent flow of boxed fruits and vegetables, with some offering unique shares that include meat, cheese, eggs, flowers, and homemade products such as baked goods, condiments, or even entire meal kits.
With so many farms in New Jersey, the Jersey Bites team knows the task of choosing the best CSA program can be daunting. We’ve compiled a list of Jersey’s freshest farm share programs being offered during the 2019 season.
With the ability to flexibly choose from the spring, summer, or fall seasons, Alstede Farms shareholders can expect a variety of harvest bounty and length of harvest depending on preference. Regardless of whether you prefer spring berries and stone fruits or summer tomatoes and corn, CSA program members receive a weekly box of fresh produce available for pick up at the farm, specified farmer’s markets, or local chapter hosts. All produce is sustainably home-grown and certified organic. Full, half, and personal shares available.
Bracco Farms pickups are in Cedar Grove, NJ, with all yields grown at the farm in Pine Island, NY.
Enjoy the “taste of the sun” when Bracco Farms becomes shareholders’ private farmer. Based in Cedar Grove and growing in New York, Bracco Farms boasts a farm-to-table experience that features sustainably grown non-GMO fresh vegetables, herbs, and fruits. All bounty is exclusively grown on the farm. Shareholders pick up bi-weekly small-batch boxes throughout a 20 week period. Full and half shares available.
Donaldson Farms’ CSA program is dubbed the Healthy Bites Buying Club; A 16-week program where shareholders receive the freshest non-GMO fruits and vegetables, paired with selected local goodies each week. Shareholders can expect premium and purely local products from Donaldson Farms and surrounding family farm partners. Five convenient and flexible weekly pick up and delivery options. Becoming a Donaldson Farms shareholder doesn’t stop having its benefits at receiving premium produce; Member perks are available! “Full bite,” “half bite,” “single bite,” egg, and cheese share options.
Offering to become any family’s farmer, Dreyer Farms’ CSA program features 27 weeks of the freshest assortment of local produce from Dreyer Farms surrounding pratners. Each box contains a Dreyer Flyer with convenient recipe suggestions for weekly yields, in case shareholders are unsure of what to do with the crazier veggies. Multiple unique share options available, including small and medium, meal kit, and flower shares.
Genesis Farm’s community-supported garden is one of the oldest operating farm share programs in the nation, founded in 1988 as a creative response to less-than-environmentally-friendly corporate farming practices. The farm operates year-round and yields sustainable, biodynamic, and chemical-free seasonal fruits and vegetables, in addition to fresh herbs, flowers, and pick-your-own seasonal specialties. Most of the weekly or bi-weekly shares offered by Genesis Farm are large enough to feed families of over four. Full year, half year, and Winter shares available. Delivery and pick up options.
Abe’s Acres Farm location is not open to the public.
Photo courtesy of Cherry Valley Co-op
Abe’s Acres Farm strives to give shareholders the experience of direct food production and distribution by connecting farmers and consumers. CSA members receive 24 weekly shares of a vast variety of local family farm products from Abe’s Acres’ partners, including vegetables, baked goods, cheese, eggs, oats, and home made artisan items. All partners practice sustainable and cruelty-free methods.
Available: vegetables, salsa, sauces, and pickles from Abe’s Acres, bread from LiLLiPiES Bakery, cheese and cage-free eggs from Cherry Valley Co-op, and oats from Morganics Family Farm.
Cherry Grove Organic Farm offers a unique CSA experience known as the Barn Market. After paying for a share, shareholders receive funded farm accounts with 20%, 25%, or 30% credit increases based on share type. Markets are set up twice a week at the farm where members can shop from what is available and choose from any quantity or type of product anytime throughout the harvest. Fresh picked organic vegetables is what Cherry Grove is best known for, but they also also offer herbs and flowers. Multiple share options.
Meat and veggie shares are the bread and butter of Dogwood Farms, where certified organic and sustainable produce is harvested. Shareholders receive weekly bounty for five months, and have the ability to extend their season by five weeks. Pickups at Dogwood Farms are run market style, allowing shareholders to choose what they bring home every week. All meat and produce is certified organic and raised at Dogwood Farms. Multiple meat and vegetable share options.
All natural growing techniques are used at Mendies Farm, a small, sustainable, four-season farm that promotes a personal relationship between farmers and shareholders. Mendies Farm stands out from others by practicing diversified growing methods and focusing on biodiversity in order to combat corporate farming practices that exacerbate climate change. Shareholders receive weekly boxes of a variety of produce, and can enjoy U-pick privileges by filling baskets and bags with Mendies farm-fresh produce. Flexible season options are available.
On a mission to reverse the trend of farming for global capitalism, where food is shipped from farms elsewhere and imported into grocery stores rather than going to the community, A.T. Buzby Farm wants to fill dinner tables with farm fresh nutritious produce. This working family farm provides shareholders with the opportunity to reconnect with the seasonal nature of food through a 20 week supply of locally grown produce. Shareholders can visit the farm and get their boxed shares on multiple pickup days throughout the week. Full and half shares available.
Becoming a part of Cecil Creek Farms’ Organic Veggie share program means becoming part of the farm. Members are supplied with a weekly supply of certified organic vegetables from Cecil Creek Farm and their sister farm, Summer Wind Farm. Both farms use growing techniques that ensure a consistent harvest. Shareholders receive multiple member benefits, and can visit the farm on designated pick up days to take home their boxed shares. Multiple u-pick options are available each week. Member benefits. Multiple share and season options.
Summer Wind Farms’ market CSA program lets shareholders choose their own produce for 18 weeks. On-site CSA chef Pat Mulvey offers four recipes per week, based on what is in boxed shares. Members offered a weekly supply of a wide variety of certified organic vegetables from Summer Wind Farms and their sister farm, Cecil Creek Farm. Both farms employ growing techniques that ensure a consistent harvest. Flexible season and food options, with separate vegetable and fruit shares available.
The Farmer’s Friend and Beach Season shares offered by Sassafras Hill Farm gives shareholders direct access to high quality, fresh produce grown by small farmers. Members have the choice between two seasons, 11 weeks or 23 weeks, of everything Sassafras Hill Farm grows throughout the year. The weekly crop schedule is already laid out, so shareholders know exactly what to expect from their weekly boxes.
Clark Smith, Winemakers Showcase to Highlight the Winemakers Co-Op Spring Portfolio Tasting, May 19, 2019
RINGOES, NJ — The Winemakers Co-Op kicks off its 2019 season with its Spring Portfolio Tasting, a sampling of over 40 premium New Jersey wines, Sunday, May 19, from 1 p.m. to 5 p.m. at Hawk Haven Vineyard & Winery in Rio Grande of Cape May. Guests will sample select wines from five New Jersey wineries in an intimate, relaxed setting with winemakers and proprietors of the Co-Op wineries. Special guest and renowned wine consultant Clark Smith will provide presentations on wine education. With live music and upscale casual food offerings, this event should not be missed by any avid follower of the New Jersey wine industry, or any wine enthusiast looking to delve into the local scene. The Co-Op, comprised of Beneduce Vineyards, Hawk Haven Vineyard & Winery, Unionville Vineyards, William Heritage Winery, and Working Dog Winery, encourages and promotes fine wine production in New Jersey. All wines poured at the event will be 100% New Jersey grown from the classic grape varietals native to Europe.
The Event
The event will be highlighted with presentations by Clark Smith, famed winemaker and oenologist whose critically acclaimed book, Postmodern Winemaking, debunked misconceptions related to continuously practiced winemaking techniques. Hailed as one of the preeminent wine consultants in the United States, Clark Smith was named as one of IntoWine’s Top 100 Most Influential People in the U.S. wine industry. Presentations will cover the rise of small boutique wineries, the future of the New Jersey wine industry and a lecture on wines place as a historically revered beverage.
Musical entertainment will be provided by Hot Club of Philadelphia, a gypsy jazz quartet influenced by the original Hot Club of France. Gourmet a la carte dishes will be available for purchase during the event.
VIP Admission
VIP admission will include one hour early entry, with exclusive access to another hallmark of Co-Op wine events: a panel discussion with the winemakers. The talk and guided tasting will focus on the collaborative project of the Co-Op’s Open Source Chardonnay. This talk will also give VIP patrons a chance to ask questions and discuss New Jersey winemaking with the vintners as a group. Afterwards, VIP patrons will have special access to a flight of reserve wines not offered elsewhere throughout the tasting along with a complimentary gourmet cheese and charcuterie spread. Furthermore, both VIP and non-VIP patrons will have access to a new featured event this year, the Winemaker’s Showcase, where winemakers from each winery will pour a select wine of choice to be discussed and shared.
Ticket Prices
Tickets will be $39 both online and at the door. VIP admission is $70 per person and is limited to 75 patrons. Youth tickets are available for guests 21 and under at $10 per person. The event is rain or shine, with ample indoor and outdoor spaces for patrons to taste, learn, discuss, and enjoy! The event is limited to 500 patrons and will sell out!
For tickets and more information, please click here.
Beer BBQ Bacon Showdown – Taste & Drink the Best of NJ May 18!
About the Event
One-of-a-Kind, All-Jersey Event Set to Showcase the State’s Finest Craft Beer and Food
Use discount code JERSEYBITES to save $25!
Get set for the Beer BBQ Bacon Showdown, taking place Saturday, May 18, at Lewis Morris Park-Doe Meadow Field in Morristown, NJ.
This festival features New Jersey-only craft beer, restaurants, chefs and food trucks, with a mouth-watering array of BBQ & bacon creations available for purchase. Jersey Pride can be found here!
Thirty great New Jersey breweries will be in attendance, each pouring three styles of beer–and one of these styles will either a rare beer or a brew specifically created for the festival!
The Beer BBQ Bacon Showdown will take place outdoors and under tents. Attendees will also enjoy fabulous live music Street Hassle & The Brass Balls.
And to add to the all-Jersey excitement, there will be a competition to showcase culinary skills, with a panel of NJ celebrity judges choosing the best of the best, along with People’s Choice awards for Best Dish & Best Beer.
The VIP Hour (sponsored by New Jersey Craft Beer) takes place from 12 p.m. to 1 p.m. and will feature a meet and greet with the Brewers, Pitmasters & Chefs, first access to rare & special beers and a delicious buffet prepared by Chef Chris Masey. The buffet is exclusive to VIP ticket holders. Carton Brewing will also be offering two styles of beer during VIP hour only. VIP ticket holders also receive a special 5 year anniversary glass.
Both VIP and General Admission ticket holders will enjoy samples of beer, a mason jar mug and People’s Choice Ballot.
Beer BBQ Bacon Showdown is truly a one-of-a-kind New Jersey event. There is no other festival with NJ-only craft beer and food. Don’t miss a chance to celebrate the best of New Jersey!
NJ Breweries
2nd Act
7 Mile
902 Brewing
Angry Erik
Bolero Snort
Brotherton
Cape May
Cricket Hill
Czig Meister
Cypress
Flounder Brewing
Flying Fish
Fort Nonsense Brewing
Hackensack Brewing
Icarus
Jersey Girl
Jughandle
Lone Eagle
Man Skirt
Montclair Brewery
NJ Beer Co
Ramstein
River Horse
Ship Bottom
Spellbound
Three 3’s
Two Ton
Untied Brewing
Vinyl Brewing
Wet Ticket
Carton – VIP
NJ Food Vendors
Bacon Me Crazy
Bearded One BBQ
Cajun Jax BBQ
El Lechon De Negron
Glazed & Confused
Good Mood Truck
Guac Spot
Hickory Sticks
Hold My Knots
Jersey Rollz
Ma & Pa Tex Mex
Smoke and Steer BBQ
Taste of Poland
Texas Smoke Barbecue
When
May 18, 2019
Where
Lewis Morris Park-Doe Meadow Field
270 Mendham Road
Morristown, NJ
Yesterday, while most of New Jersey headed to the Jersey Shore, we took the opposite route, and jeeped it to Stults Farm in Cranbury for some fresh picked Blueberries.
So, what to do with these beautiful Blueberries? As we were driving home, I was thinking about something a little savory and simple. What about a corn and blueberry salad?
So, why bother with Blueberries? According to the U.S. Department of Agriculture (USDA), blueberries are near the top when it comes to antioxidant activity per serving.
like a more thorough run down on some of the more recent blueberry experiments, here is a great article. All I know is that Blueberries are a pretty sweet pill and they’re my new best friend.
Vendors include the following, and more!
Nick Lepore
While I knew I wouldn’t be sitting at a bar proper, somehow I imagined more of a restaurant-style set up given the presentation of the menu online. And while “bottomless” certainly implies unlimited I wasn’t quite ready for the brunch-buffet-meets-night-club vibe that was ever present as soon as I stepped foot into the dining area. I was immediately transported to a place with a current-day prom feel yet the crowd was older and it was the middle of a Sunday?! Didn’t seem to bother any of the 100+ people in there gathered—all dressed up—women in full makeup and heels, guys well groomed in their Sunday “cool” attire.
