PRESS RELEASE – There is good news for New Jersey residents with a sweet tooth.
Cinnaholic, the gourmet cinnamon roll bakery acclaimed for serving innovative cinnamon roll creations, has announced that its first New Jersey location will open on Friday, May 10 at 18 Elm St. in Westfield. In a special grand opening deal, the bakery will be offering cinnamon rolls for only $1 from 10 a.m. to 2 p.m. on opening day.
The grand opening signifies meaningful and continued growth for the gourmet cinnamon roll chain. The new Westfield location joins existing locations in California, Tennessee, Georgia, North Carolina, Idaho, Utah, Nevada, Maryland, Washington, Florida and Canada. Cinnaholic gained national attention after the company was featured on ABC’s hit show “Shark Tank.” The fast-growing brand was also recently featured on Entrepreneur magazine’sFranchise 500®list. Cinnaholic began franchising in 2014 and currently has over 100 units in development, including locations in Phoenix, Chicago and Orange County markets.
“There is a tremendous amount of excitement to serve our award-winning cinnamon rolls to the people of Northern New Jersey,” said Vikas Mittal, the owner of the new Cinnaholic location in Westfield. “I’m eager to bring such a delicious and allergy-friendly dessert to my community. The concept is fun and will serve a growing demographic in the area,” added Mittal, who plans to open additional Cinnaholic bakeries across the New York metro area.
Mittal comes from a family of business owners, so he is well prepared and knows exactly what it takes to manage a successful business. Prior to Cinnaholic, Mittal had a successful career in investment banking on Wall Street until he chose to take his career in a different direction. He became very interested in Cinnaholic and resonated with the concept since many of his family members live a vegan or vegetarian lifestyle.
A cinnamon roll experience unlike any other, customers can choose from a variety of Cinnaholic’s signature frosting flavors and toppings to create their very own, mouthwatering cinnamon roll experience. Customers can expect nothing less than the highest quality ingredients, as the plant-based bakery franchise was founded upon a commitment that all ingredients must be animal-free and free of dairy, lactose, eggs and cholesterol.
“Vikas is the perfect person to grow the Cinnaholic brand in New Jersey,” said Shannon Radke, co-founder of Cinnaholic. “His commitment to the community is outstanding, and he truly understands the Cinnaholic concept and business model.”
Founded in 2009 in Berkeley, California, Cinnaholic is the only gourmet bakery that allows customers to completely customize cinnamon rolls with more than 20 frosting flavors and over 20 topping choices. Each Cinnaholic cinnamon roll is 100% vegan and free of dairy, lactose, eggs or cholesterol, allowing guests to enjoy their mouthwatering creations without worrying about certain dietary or allergy restrictions.
To learn more about Cinnaholic franchise opportunities, call (404) 844-8661. For more information about Cinnaholic bakeries, visit www.cinnaholic.com.
It was the first Saturday morning in May, and this reporter decided to have lunch at a New Jersey diner located in Pennsylvania; A beautiful, vintage diner, built in Little Falls/Singac, which calls the quaint, historic town of Milford home.
The Village Diner, is a circa-1956, factory-built diner manufactured by Mountain View. I’ve visited this diner several times in recent years, but the occasion on this day was to take part in a fun event organized by Mod Betty (aka Beth Lennon), an author, social media entrepreneur, travel hostess, and founder of Retro Roadmap.
The Village Diner and motorcycles
Village People
Mod Betty and her devoted Retro Roadmappers were out in force, enjoying savory dishes generated by The Village Diner kitchen. The Roadmappers are nostalgic, sentimental souls who actively express their undying love for retro Americana culture; All the good stuff to help you recall those thrilling days of yesteryear (“Hi-yo Silver, away!”). New Jersey diners—those located inside and outside the Garden State—are fixtures in this brand of retro passion.
Special guest Ms. Velveteen (Kelly Patterson), a “mid-century hostess with the mostess and video star,” along with her dapper, convivial husband (Paul Spencer), joined Mod Betty The trio greeted guests and served samples of Ms. Velveteen’s hand-crafted, distinctive cocktails and mocktails. A friendly group of local motorcycle riders also took part in the festivities as the selected destination for their monthly “fun run.”
Needless to say, it was a most eclectic and colorful gathering of warm-hearted individuals interacting inside a glorious Jersey-built stainless steel eatery. A splendid time was had by all. Stuff like this only happens in a diner.
Maria Pagelos Wall
Meet the Owner
Maria Pagelos Wall, a 1990 graduate of Dover High School, owns and operates The Village Diner. Her parents, now deceased, purchased the diner in 1990. Maria’s family, for many years, worked at diners in the Morris County townships of Dover and Denville.
Maria confessed that operating a classic diner is hard work with long hours, but added that her saving grace comes from her customers. “Sometimes people come from miles away, just because they had heard of our diner.” Maria noted how her customers enjoy telling stories and sharing memories when they visit The Village Diner. She said this is a source of inspiration that makes the hard work worthwhile.
On the Menu
The diner was more than up to the challenge of satisfying the hungry band of Retro Roadmappers and motorcyclists. Lunch orders included disco meatloaf (traditional meatloaf smothered in cheese and brown gravy), veggie burger wraps with golden onion rings, along with Monte Cristo and Corned Beef Ruben sandwiches. However, a bountiful Greek salad topped with Feta cheese and integrated with seasoned French Fries stood out as the most-impressive dish of the day.
Greek salad with fries
This reporter enjoyed two eggs over easy and over a bed of superb corned beef hash. Dessert was a homemade slice of pecan pie made by Maria. The meal was complemented by a top-secret organic dark roast coffee. Three cups were a most-satisfying treat.
Eggs over easy with corned beef hash
True Appreciation
The spacious prefabricated, modular, stainless steel gem, with 18 stools and a wrap-around counter, was built by Mountain View, a golden-age diner manufacturer founded in 1939 by Henry Strys and Les Daniels. Several Mountain View diners still operate in the Garden State: the Key City Diner in Phillipsburg; the Colonial Diner in Lyndhurst; the Pink Cadillac Diner in Wildwood; and the 54 Diner in Buena.
Mod Betty
As for Mod Betty, who hails from Phoenixville, PA, she is a true friend of the Jersey diner circuit and holds a special place in her heart for retro Garden State diners and other down-home roadside attractions. She publishes books and organizes events, all for the sake of encouraging people to better appreciate the joys of retro treasures like venerable eateries, ice cream parlors, homemade candy shops, bowling alleys, movie theaters, bakeries and taverns.
Her abiding hope is that, by spotlighting these treasured pieces of Americana history, they can be enjoyed and supported before they disappear and become distant memories. It is a noble effort. New Jersey diner fans lament the many classic diners that have been lost, relocated or demolished in recent years. As she wrote in her book Mod Betty’s Guide to South Jersey, “discover cool, vintage places, good eats and retro fun. The road is calling; overcome the inertia of the internet and go create some memories instead of regrets.”
No regrets. No worries. Be kind, be gentle, go retro, and whenever possible, overcome inertia and drop by your favorite diner for a bite to eat.
The Village Diner 268 Route 6 and Route 209 Milford, PA 18337-9454 570-491-2819
I arrived with full intentions to sit outside. Red Rock has ample and amazing outdoor space and I was excited to enjoy it. I hadn’t been there for lunch on a weekday, yet I felt confident the lower bar might be popping. WRONG! It was definitely too chilly and the space completely vacant. Everyone seems to be wondering, where the heck is spring? So I walked through the enclosed area covered with clear tent-style walls and into the bar/restaurant proper. Indeed, it was packed. The only seats were located straight ahead beyond the hostess station. The tables and the bar stools were well-filled for a Monday, confirming my instincts weren’t totally off after all.
Who Served Me
Kirsten. A vivacious young woman and front of house manager at Red Rock. Kirsten serves her customers with enthusiasm, exuberance and self-assuredness. No doubt, she’s in the right profession: as we settle into our seats she asks, “What do you like to drink?” as she places menus down in front of us. As I blurt out “tequila and gin,” my eye catches the cocktail I’m sure I will L-O-V-E. Kirsten is multi-talented and crafts all the specialty cocktails while gushing about her new creation being unveiled in another two weeks—she wouldn’t reveal it to me in time for the release date of this piece.
Bartender’s Favorite Bite
“The pork belly tacos are incredible,” Kirsten said. “The pork has a nice, sweet sauce and comes with spicy jalapeño chips; I love the mix of the sweet and spice. The duck tater tots are also really really good.” I immediately ordered both.
The Vibe and My Vantage Point
Super chill with understated polish. As a fan of design and architecture, I noticed the nuances of the space. Besides my peeve of feeling blinded by the overwhelming number of large screen televisions in such a narrow space, I could tune them out completely in deference to the beautiful detail behind the bar. Let’s be honest, brick and wood always looks good together. Yes, the sexiness of the mix is what I love—wood, brick, mixed metals—eclecticism feels so good. The front face of the bar, where your legs hang and bag hook sits, wasn’t forgotten in the construction. Copper inlay added dimension to the staggered wood rectangles upping the cool-factor. Behind the bar, the bottles are the the star and sit on glass shelves against diamond-shaped wood slats distress painted in neutrals, creams, butters, browns, and blues. My eyes, thankfully, had plenty to take in beyond the glare of the screens above my sight line.
While it was love at first sight, I had a mild concern about the mix being overwhelmingly sweet. However, Kirsten assured me I would find it more refreshing than sweet, so I took the creator’s word for it. I loved the brilliance of the fig jam presented on an espresso spoon, which could only have been better on a vintage spoon to help save the planet. The small snifter glass was clever and the sparkle of the champagne was a great touch. I loved tasting each ingredient and how they played together so well. When asked how Kirsten recommended I deal with the fig jam, she said “Up to you.”
I cannot even begin to describe the warmth that flooded over me as the dish approached in its amazing glory—a steaming cast-iron skillet with a deep, brown overtone spotted with a melty, blue-and-white mix of gorgonzola and bright pops of green onion. I could already tell the chef used insane amounts of restraint with the cheese and amount of demi-glaced drizzled across the top of the crisped tater tots. My mouth was going wild watering as I compiled the ideal bite, the tot making that crunch sound as I stuck my fork deeply to grab the tot, gorgeous bit of duck and the melty square of cheese and whiff of scallion. HEAVEN. Seriously I could hardly contain the joy. It was pure magic. The creativity and pure genius of the chef was already confirmed. It was opulent and simple. Complex yet accessible.
I had no clue what I had in mind when I arrived but this was so far from it I was almost giddy. I couldn’t stop myself. It’s rare that I eat more than two or three tastes during a review as it gets too hard to be discerning by the third or fourth plate, but I had ZERO restraint with this one, I literally had to move the dish away from my reach to stop myself from eating another bite. It was THAT good. Do not miss this dish when you get to Red Rock. I mean it.
They arrived open-faced and glistening. The pork looked delectable, uniform chunks generously topped the grilled white corn soft taco shell. The first bite presented spicier than anticipated and I have a high-tolerance for heat. Then I realized it was the tiny and piquant jalapeño chips. Again the brilliance and creativity of the chef’s vision came through: he took fresh peppers and fried them just right—almost tempura style, it seemed. They packed a really nice punch to the dish with some cajun heat and sauces to add to the fire. The coleslaw did its job to cool things down and I loved every single bite. I had to stop at one as I saw the burger approaching and knew immediately I’d be packing up leftovers of pork and lamb burger. Those duck tater tots didn’t stand a chance!
Lamb burger
Lamb Burger, $14 Braised red wine onions, tzatziki, and crumbled feta, served on a pita roll and served rare to medium rare
I may have fallen in love. Not sure if this too was the chef’s doing or if the person writing the menu took liberties but I flipping love that RIGHT THERE in the description they tell you how the burger shall arrive: “cooked properly to the temperature the chef intended.” Ballsy and bravo! The burger arrived boldly—HUGE—like bigger than my hand (and I have really large hands!).The fries were divine—shoestring style and super yummy with a side of ketchup in its little metal ramekin.
The pita was lightly browned at the edge and was the perfect accompaniment to the lamb burger. The feta and melted onions atop the burger added great flavor with the tzatziki. (I should have asked if the tzatziki was homemade as it tasted so.) The whole experience was beyond my expectation. The cook on the burger was as promised and I delighted once again at the boldness of description and insistence on presenting the burger as envisioned in its inception. This could top my fave burger list—it’s just that good.
What’s on Tap
Asbury Park Blonde Lager
Blue Moon
Carton (seasonal) Leinenkugel’s Summer Shandy (rotating tap) Belford Brewery Lobster Pot Ale (rotating tap) Gooseland Island (seasonal) Guinness
Kane Head High IPA
Kona (seasonal) New Belgium Fat Tire Amber Ale
Sam Adams (seasonal) Schofferhoffer Hefeweizen Grapefruit Bier
Stella Artois
Sweet Water (seasonal)
Ask about rotating taps as they change every two weeks. Prices vary, so please ask bartender for details.
What’s Uncorked
Sparkling
Pasqua Prosecco
Whites Zonin Pinot Grigio
Guy Saget Sauvignon Blanc
Los Vascos Chardonnay
Wentemorning Fog Chardonnay
Notorious Pink Rosé
Sachelichinesingle Blend Rosé
Whether you’re prepping to watch the Kentucky Derby and feeling a little over the mint julep, or gearing up for Cinco de Mayo, try this fine combo, courtesy of Pharmacie Bar + Kitchen mixologist Donny Nelson and executive chef Kenny West.
Cinnic
Ingredients:
1 oz Misunderstood ginger whiskey
1 oz Flor de Caña 4 yr. Añejo rum
.5 oz Brinley Gold Shipwreck spiced rum
.5 oz demerara syrup
Directions: 1. Shake all ingredients and strain into coupe. 2. Grate cinnamon and toss stick into coupe.
Chili Lime Peanuts
Ingredients:
1 quart peanuts, roasted and shelled
½ cup sambal (chili paste)
¼ cup simple syrup
Juice of 2 limes
Salt, to taste
Zest of 2 limes
Directions:
Preheat oven to 400° F.
In bowl, mix all ingredients (except zest) together making sure to combine well.
Place mixed peanuts on baking sheet and bake for 8 minutes.
After carefully moving nuts around to cook evenly, place back in oven for another 8 minutes.
Peanuts should be slightly darker in color and crunchy.
Chef David Burke is bringing his best-in-class fare to South Orange, New Jersey’s 140-year-old Orange Lawn Tennis Club, with the May 14 opening of a new restaurant concept, David Burke at Orange Lawn. The restaurant is open to the public through the club’s dining club membership, which entails a nominal, one-time fee on the first visit, followed by a welcome package, take-home gift, and a 10% discount at all other David Burke restaurant locations.
David Burke at Orange Lawn will serve Burke’s modern American fare with Italian influences, featuring dishes including his patented salt-aged beef, hand-crafted pastas, veggie-forward dishes and his beloved signature items—more on those later.
Keeping it Local
David Burke at Orange Lawn has partnered with local Well-Sweep Herb Farm in Warren County to build an on-site organic herb garden where the fresh produce grown will be utilized in cocktails and dishes at David Burke at Orange Lawn and 40 Love Pub. Well-Sweep Herb Farm is a hidden gem in New Jersey with many exotic herbs that no other farms in the country carry.
The Interview
Jersey Bites had a chance to connect with Chef David Burke, Orange Lawn Tennis Club President Bruce Schonbraun, and Patrick McDuffee, Nursery Supervisor, Well-Sweep Herb Farm.
JERSEY BITES: What makes the David Burke at Orange Lawn project so appealing to you? What’s different and exciting?
Chef Burke: South Orange is a beautiful town, and I’m happy to be working with the incredible owners at Orange Lawn Tennis Club to serve delicious fare to dining club members. We have a great space and catering and banquet capabilities, so I’m looking forward connecting with the local community and being part of weddings, bar mitzvahs and other special celebrations held here at the historic club.
Bruce Schonbraun: When we assumed ownership of Orange Lawn Tennis Club last year, our primary goals were to return this storied club to its former splendor and cultivate a family-oriented community where our members would [want] to come play, dine, and enjoy time with friends and family.
With David Burke as our new executive chef at Orange Lawn Tennis Club, our historic club is once again making history as the first country/tennis club for which Chef Burke and his outstanding team will oversee the food and beverage and banquet operations. We think that says so much about Orange Lawn and the very special community of members we have here. We could not be more excited that our discerning Tennis Club members, dining club members, and their guests will now be able to enjoy David’s unique, creative approach to dining and entertainment in our beautiful and newly renovated Clubhouse.
David Burke
We understand the onsite organic herb garden designed by Port Murray, NJ’s Well-Sweep Herb Farm is a passion project. What will you initially be growing and how will the herbs be incorporated?
Patrick McDuffee: This year is Well-Sweep Herb Farm’s fiftieth anniversary, so we are very excited to be partnering with David Burke at Orange Lawn for their on-site herb garden. We have thousands of herbs, citrus and vegetables on our scenic farm in Warren County and the team at Orange Lawn have purchased a selection of exotic orange and lemon trees, along with organic herbs and veggies. We look forward to tasting Chef Burke’s creations using the herbs, fruits and vegetables through Orange Lawn’s dining club membership.
Chef Burke: We are growing a range of herbs and vegetables at our on-site garden that will be incorporated into seasonal dishes and cocktails at David Burke at Orange Lawn and 40 Love Pub. We’ll have golden pineapple sage, lemon verbena, stevia, lemon trees, kumquat trees and much more. We’ll also be growing assorted lettuce including red oak, green oak, and butter crunch; yellow and red heirloom tomatoes, cherry tomatoes, kale, ramps, and so on.
The culinary concept is modern American fare with Italian influences. What are some of the can’t-miss dishes guests shouldn’t pass up?
Chef Burke: Our menu is modern American fare with Mediterranean influences. Our main dining room has a California vibe to it with its open, green, and sunny atmosphere. We’ll have seasonal and local fare including lobster steamed in a bag with squid ink pasta, roast chicken, dry-aged steak, and veal Milanese for the summertime along with fresh and light fish dishes such as roasted branzino, scallops and octopus, and Dover sole. We’ll also be serving some of my signature dishes including clothesline bacon, lobster dumplings, pastrami smoked salmon, and more.
Clothesline Bacon. Photo credit: Front of House
About Orange Lawn Tennis Club
Founded in 1880, Orange Lawn Tennis Club recently underwent an extensive renovation program dramatically enhancing the club grounds, buildings and activities at the club. The storied clubhouse, while maintaining its historic feel, will have a newly decorated and modernized dining room, a gorgeous banquet space that can accommodate up to 225 guests, as well as a sports bar lounge. Sitting on 16 acres, Orange Lawn Tennis Club has 20 tennis courts (14 clay courts, and six grass courts), five paddle courts, an aquatics center, summer camp, a variety of fun programmed sporting activities throughout the summer, and the poolside 40 Love Pub to enjoy al fresco dining. Orange Lawn is a unique social club, with year-round offerings—providing exquisite meals and entertainment for families and friends to enjoy.
Play and Stay
Orange Lawn Tennis Club has undergone extensive renovations to enhance the overall experience for members. The clubhouse will have a newly-decorated and modernized dining room, a gorgeous banquet space for up to 225 guests as well as a sports bar with televisions and couches. 40 Love Pub will offer a larger service and seating area, a pizza oven and more. With the total redesign, members and guests will be able to delight in exquisite meals and entertainment after an afternoon out on the courts.
Like many others, I enjoy sausages, but my passion for them expanded in the summer of 2013. At 28 years old, I embarked on a two-month adventure, backpacking across Europe.
It started in Portugal. From there I made my way across Spain and Italy. After that leg of the trip, I went up through Germany and traveled as far east as the Czech Republic before trekking west again. I finally passed through France and ultimately departed from England to return home to New Jersey.
I had purchased plane tickets, boat fare, and rail passes ahead of my journey. For the trip itself, I had saved enough money to spend up to a hundred bucks every day. Mind you, that was my entire budget for everything I needed: food, beer, lodging, museums, activities, gifts, and any unanticipated expenses. Before you ask—yes, that was the order of my priorities! Money was tight, but I made it work. To save cash, I ate cheap and stuck to a steady diet of sausages across the continent.
I regret nothing.
My Sausage Summer
Sausages were inexpensive, tasty, and truly representative of the local cuisine no matter where I went. Though they could all be easily identified as sausages; each one was prepared completely different from one city to the next. The sliced chorizo at the tapas bar in Madrid arrived in a sizzling pan. The butterflied grilled sausage in Rome was more tender than a lot of expensive steaks I’d eaten back home. The onion-covered klobasa I devoured on the cobble-stoned streets of Prague kept my hunger at bay all afternoon. Somewhere between the wurst platter at the Bavarian beer hall and the bangers and mash in London, I realized something. I thought I had just been saving money, but I was actually sampling a taste of Europe in an important way.
Bangers and mash in London
Historically speaking, I had varied levels of access to ingredients across the continent, and different recipes proliferated throughout the centuries. This has a lot to do with the range and scope of deliciousness I encountered. According to the Garde Manger: The Art and Craft of the Cold Kitchen, “By the Middle Ages, regional forms of sausage had begun to evolve into definite and unique forms all over Europe. Spices and herbs changed from region to region. So too did the choice to smoke or dry the sausage, or to leave it ‘fresh.’ Even the variety of wood used to smoke sausages and other foods changed from area to area and gave subtle flavor characteristics.”
Kielbasa in Prague, Czech Republic
All sausages have common attributes, like ground meat combined with seasonings, spices, herbs, and aromatics. The variations on these elements, however, are endless. Each style is a surviving sample of history, tradition, and culture going back hundreds, if not thousands of years; yet there I was in the twenty-first century, a happy recipient of those gifts from the distant past.
America’s Sausage Experience
On the plane back to Newark, I gazed longingly at the foodie photos I’d taken over the previous two months. I wished that there was something akin to the European sausage experience back home. Little did I know that my wishful pining was already true… American style…
Butterflied sausage in Rome, Italy
America’s sausage is the hot dog. Yes, the lowly tube steak is our version of the cuisine I sampled that summer halfway around the world. Of course, there are many different national brands of hot dog, and many different kinds of meat compositions, including all-beef, beef-and-pork mixture, and even some that include poultry meat. However, it’s the regional serving styles that transform the commonplace experience of eating a hot dog into an adventure.
Chowing down on hot dogs across the United States is something like eating cheaply across Europe. Dirty water dogs are served with a dab of mustard and red onion sauce off the carts in NYC. Fabulously dressed-up concoctions in Chicago include a slice of pickle and a poppy-seed bun. The bacon wrapped Sonoran dogs in the deserts of the Southwest are more like casseroles than hot dogs! What’s considered “the usual” in one state can be completely foreign just a couple hundred miles away. Each version is easily identified as a hot dog, yet is still completely different from one city to the next!
Jersey Dogs
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 for Jersey Bites, Jersey style!
On May 4, 2019, from 12 p.m. to 7 p.m. the Jersey City Food Truck Fest rolls into the Urby Parking Lot! Take in the community atmosphere, kids’ rides, live music, and beer garden while you enjoy food from the best food trucks in Jersey.
What?
The Jersey City Food Truck Fest is open to all ages and welcomes over 25 food vendors, kids’ rides, a beer garden, and live music featuring the Suyat Band.
Tickets: $5 at the Door
Kids under 12 are free!
What food will be there?
Vendors include the following and more!
Amanda Bananas
Angry Archie’s
Athens Delite
Carnival Concessions
Chavas Empanadas
Chef J
Cold Stone Creamery
Glazed and Confused
Horman’s Pickles
Kimchi Grill
koro koro
Mexi-Boys
Mozzarepas
No Forks Given
Phily Fry
Soda City
Taste of Poland
Tasty Trolly
Tony’s Italian Sausage
When?
Saturday, May 4, 2019
12 p.m. to 7 p.m.
Where?
The Urby Parking Lot, next to the Urby Apartments
Ticketing Info
Ticket: $5
People of all ages are welcome, and kids under 12 are free!
Furry friends are welcome! This event takes place on blacktop, so please be mindful of the heat if you have puppy paws to protect!
Urby Parking Lot
200 Greene St.
Jersey City, NJ 07311
201-333-8989
Englewood resident Joanna Parker cofounded Yumble, the kids’ meal service featuring healthy recipes that are easy and time-efficient to prepare. A mom of three, Parker was dealing with the daily challenge of finding smart, home-cooked options that her picky eaters would settle for. After perfecting a combo of meals that were both nutritious and enticing, Parker and her husband, David, decided to bring the convenience to the rest of the country! Now available in over 30 states, parents around the United States are finding that easy, healthy, and yummy meals are possible with Yumble. Jersey Bites had the chance to chat with Parker recently. We asked her about the start of the company, the idea behind the meals, and of course, Yumble’s appearance on Shark Tank!
Meet Joanna Parker
Joanna Parker / Yumble
JerseyBites: How long have you lived in Englewood?
Joanna Parker: My husband actually grew up in Englewood. We live about two blocks from where his childhood home is. I’m from New York, so when we got married ten years ago we moved to Englewood.
How did you come up with the idea for Yumble?
Yumble was born at home, in the kitchen. I have three young kids, who were even younger at the time, and I found it really challenging to get healthy, yummy food that I was happy with—and that my kids were equally excited to eat—on the table every day. I felt like I was stressing about it a ton: half the time they would throw it on the floor and I would get frustrated, so it just became a daily battle. I talked to my friends and husband, David, who has experience in startups, about the issue and about my idea for a meal kit service. We decided to make it happen.
Joanna and her kids / Yumble
Yes to Yumble
Where did you get the name Yumble?
We played around with a lot of names after we decided to start a meal delivery service. We wanted something that didn’t have a specific meaning, that had something playful and fun about it, and had the word “yum” in it. Originally, we also came up with the idea of these characters called the “Yumbles” who were the creators of all the food for Yumble. We’ve started to bring them to life in a lot of our packaging and things like that, but their full story is still in the works.
What were you doing before Yumble?
When I first graduated college, I worked at Macy’s in their product development department. Then I transitioned into early childhood education, and I was a teacher for five years. After I had my second child, my first daughter, I was a stay-at-home mom for a little bit, and that’s what I was doing when I came up with Yumble.
Can you tell us a bit about your appearance onShark Tank, in late 2018?
It was a really exciting experience! I’m very grateful that I did it with my husband, since it was like a roller coaster ride. It was thrilling and nerve-wracking. We did a lot of preparation before it, even though you can never really prepare for your actual moment in front of the Sharks. We had no idea how it was going to come out when the episode aired, so it was really exciting to watch it with our family and our team and see how it all came out. And we were really happy with the experience. The Sharks really loved our product and understood the concept. Bethenny [Frankel] definitely understood the struggle of being a busy parent and trying to put healthy food in front of your children. It was great to see that it resonated nicely with them.
Fun with Food
Does Yumble always have new recipes and meals in the works?
Yes. Because we’re dealing with kids, who often like to eat the same thing over and over again, we try to balance the menu so that we have some staples that are always available. But we also rotate some meals seasonally, sometimes with new and more adventurous types of meals. We are always trying to improve our recipes or make changes if necessary. So everything is always in the works, even in small ways.
Chicken Pops and Mash / Yumble
Where do you get ideas or inspiration for new meals?
Most of my inspiration comes from my own children. That’s where my original idea came from, so it’s where I find what kids genuinely want. I play around in the kitchen a lot with my kids and try to watch how they engage with the food. I’m lucky because my children reflect some of the diversity of our customers, so I can really watch how different ages and genders interact with the food. I find that to be really helpful.
What else besides your children influences Yumble?
I often take a lot of inspiration from the way I grew up. We’re also very on top of looking at the latest trends in food and health, so we browse food trends on social media. I’m also taking a course in order to specialize as a youth nutrition specialist, so I get a lot of ideas for recipes and concepts and trends from that.
Joanna and daughter Eleanore / Yumble
What do you think makes a truly great kids’ meal?
With Yumble, we like to say that every meal has “Yumble DNA,” which includes three different things: One is it’s well-balanced and has ingredients that parents can feel proud of. Second is that it’s yummy and delicious and that kids are excited to eat it. Third is that there’s an element of fun. Something Yumble takes very seriously is making sure that the meals are fun, which means that food might be on sticks, or it’s something handheld, so that it’s a little more of an exciting activity. Also, educating the kids about why the foods they’re eating are actually healthy is important for them. If they know why exactly what they’re eating is healthy, then they’ll be more interested in eating it.
What does it mean to you to be helping so many working families?
It’s funny, because I always say that Yumble has two missions. One of them is to make parents’ lives a little bit easier. I know that today there’s a rising number of dual-income households, along with rising demands on parents. It’s just getting increasingly more difficult and time-consuming and stressful, so it’s an amazing feeling every time I speak to customers and hear that we’ve changed their lives, that we’ve given them back time that they didn’t have, and that there’s so much less stress. So making parents’ lives easier is one of the most gratifying things Yumble does. But the second mission of Yumble, which is also really amazing, has always been about making healthy food accessible to all children. I think that when parents are really busy and stressed, it’s much easier to grab something processed or unhealthy. Making these healthy meals equally accessible and convenient while also helping kids develop healthy eating habits from a young age is really important to me.
Tune in for an all-new episode of the Two Fat Guys Show where DJ Joe the Great and the One and Only Nicky D bring you the following segments and topic of the week:
Friday Night Food Tales
Nicky D goes to a fancy restaurant to celebrate his sister’s birthday and DJ Joe found some great pizza at Rosario’s.
Prime New York strip from Halifax in HobokenWhite pizza from Rosario’s Trattoria in Midland Park
Fattest Food of the Week
Nicky D is disappointed by his choice of ice cream and DJ Joe gets some chocolate.
“Everything but the…” pint of Ben & Jerry’s ice cream
The Rant
DJ Joe rants about a complete disaster!
DJ Joe (left) and Nicky D
Topic of the Week
Nuts for Nuts: The guys get to talking about all things nuts.
More than 1,400 people waited patiently for the doors to open at the Rahway Civic Center on Saturday, April 12. They had gathered in search of delicious food, desserts, fine wines, sophisticated spirits and craft-brewed beers.
They weren’t disappointed.
Springing into Spring
The 19th annual edition of Rahway’s Taste of Spring was a festival of gourmet delights from over 40 local restaurants, food distributors, cafes, caterers, bakeries, breweries and liquor stores. The sold-out crowd swarmed through the civic center—a sea of happy faces packed shoulder to shoulder—to sample an array of delicacies laid out before them. Along with the food and drink, this event served as a celebration for the people, businesses, and diverse cultures throughout Union and Middlesex counties.
Rahway Arts and Business Partnership
Amy Garcia Phillips (Left), Matt Dobrowolski (Ctr.), and Ann Marie Williams
Amy Garcia Phillips, artistic director of the Rahway Arts and Business Partnership (RA+BP), and one of the organizers of the Taste of Spring, gave credit for the event’s success to her associates: Matt Dobrowolski, the founder of the event, and Ann Marie Williams, Rahway’s economic development coordinator, were largely behind the venue’s success and large turnout. Dobrowolski is on the board of trustees for the organization, while Williams is the managing director and Phillips is the executive director.
“Rahway has so much to offer,” Phillips said. “We’re located in the heart of New Jersey. This event showcases the many businesses in our area.”
RA+BP is going 10 years strong, and according to the organization’s website, the mission of the group is to “Create a diverse, vibrant, and economically and socially sound community within Rahway; develop activities and programs that encourage the long-term success of the art community; promote awareness of the value of the arts and directly support arts programs that encourage the diversity of Rahway citizens and businesses and their participation in the successful development of Rahway; and create and encourage an atmosphere that builds strong arts organizations and increases the community and business appeal of Rahway.”
Options Galore
The event sparkled as a culinary paradise and magnet for foodies throughout the region. The many stations at the Taste of Spring featured fish, chicken, lamb and beef tacos, roasted chicken, ribs, savory stews, vegetarian creations, cheese, coffee and pastries, salads, seafood, along with wine, liquor and beer.
Gold Leaf Pastry Shop and Cafe, RahwayWitty’s Fine Wines and Liquors, RahwayHavana Central, Edison
All About the Community
As Phillips mentioned, the Rahway community has much to offer, beginning with the colorful shops and restaurants that line the revitalized downtown business district, anchored by the Rahway Junction train station. The station is well situated as the connection point for New Jersey Transit’s Northeast Corridor and Jersey coastlines.
The Union County Performing Arts Center, the historic 18th century Merchants and Drovers Tavern Museum, and a spacious, modern public library top the list of Rahway’s cultural offerings. Outdoor green spaces and wildlife refuges include the Rahway River Park, along with the nearby the Hawk Rise Sanctuary in Linden and the Ernest L. Oros Park in Woodbridge Township. Rahway’s history dates back to Revolutionary War battles. The area was home to farmer and patriot Abraham Clark, whose signature is on the Declaration of Independence.
Sponsors for the Rahway Taste of Spring included the following: Witty’s Fine Wine & Liquors, Shop Rite, Wizdom Media, Northfield Bank, the County of Union, Landmark Companies, The Gramercy of Rahway, Reva Rahway, Metro Rahway, Visual E-FEX, the Watt Hotel, Village Green Realtors, IMM eSign, Station Cab, Contento Dance, Heather Dube, the Litehouse, Water’s Edge, Mr. B Printing and Graphic Design, River Place at Rahway, Suez and TB Bank.
Number of Farms Rises by More than 800 Since 2012 Census
(TRENTON) – The U.S. Department of Agriculture 2017 Census of Agriculture released today shows the number of farms in New Jersey has risen by more than 800 since the previous census in 2012. New Jersey is now listed as having 9,883 farms. The amount of land in farms had an increase of almost 20,000 acres at 734,000 acres.
“We take great pride in knowing that so many more residents of our state have decided to become intricately involved in agriculture,” New Jersey Secretary of Agriculture Secretary Douglas Fisher said. “The increase demonstrates the many and diverse opportunities that are available right here in the Garden State. Our farmers have proven to consistently achieve high marks for the outstanding crops they produce.”
New Jersey’s overall agriculture products sold increased from just over $1 billion in 2012, to almost $1.1 billion.
Additional Encouraging Data
The data also showed that the nursery, greenhouse, floriculture and sod industry continues to be New Jersey’s leading agricultural sector with sales at almost $500 million, an increase of $93 million from the previous census. New Jersey also has moved up to rank fifth in the nation in nursery stock sales.
Also showing an increase from 2012 was the fruit and vegetable industry at almost $364 million, up $27 million. Other industries that showed increases included horses, ponies, mules and donkeys up $10 million; other crops and hay up $10 million; cattle and calves up $2 million; and cultivated Christmas trees with an increase of $1 million. Decreases were seen in grain, oilseeds, dry beans and dry peas and in poultry and eggs.
New Jersey also was well ahead of the national average with 40 percent of its farmers being women. The national average is 27 percent.
The Garden State’s growth in number of farms and land in farms, went against the national trend which saw decreases of 3.2 percent in number of farms and 1.6 percent in acres farmed.
Even with the increase in overall agricultural products sold, New Jersey’s average net income for farmers decreased by just over 1 percent, likely due to the increased expenses in farming.
Background Info on Census
Conducted since 1840, the Census of Agriculture accounts for all U.S. farms and ranches and the people who operate them. More detailed data will be released throughout 2019, with the next update on May 30 with more details on states and individual counties. Congressional district profiles and rankings will be released in late June.
To be counted in the federal census, a farm must have sold or had the potential to sell at least $1,000 worth of agricultural products.
The bar is rather large, running three full sides with one side used as a service area. I walked straight down the length of the bar, toward the ocean, and jumped to the far corner spot. This gave me a full two-sides view of the glorious Atlantic as I faced South. I looked across to the other long end of the bar with great expansive views of the beach and water. Simply beautiful!
Who Served Me
Mike, the bar manager. He’d been a customer for a long time, then heard they were looking and jumped to the other side.
Bartender’s Favorite Bite
As Mike dropped my cocktail off, he quickly turned to go when I popped my regular question, “What’s your favorite thing on the menu?” Mike was quick with his response. “Everything on the menu is pretty good.” You know me, I pressed him further. “My favorite pasta is the pappardelle bolognese, it’s just really, really good. And they do a really good mushroom ravioli. Both are heavy but very, very good.” Without much to go on, I ventured back to the menu to find my tasty bites for the day.
The Vibe and My Vantage Point
Drenched in natural light, Sirena is bright and comfortable. Blonde wooden, cushioned dining chairs set against crisp white table linens throughout the dining room and dark wooden bar stools in the bar. The breathtaking views can be seen from any seat in the house—whether you’re sitting in the bar area or dining room proper. While narrow, the dining room is divided into two levels, and allows for a great view for all. Comfortable box cushions accompany banquette seating and the fireplace at the near end of the dining room adds a warmth against all the bright and shiny glass that lines both sides of the dining room—one set looking out to the boardwalk of Pier Village, the other to the Atlantic.
What Quenched My Thirst
Pompelmo’s Fire
Pompelmo’s Fire, $13 Don Julio Blanco, grapefruit Pellegrino, grapefruit, and lime
Nothing like tequila on a Tuesday afternoon. Another exquisite, if not simple cocktail experience. It took great restraint to develop this cocktail creation. Subtly effervescent, the grapefruit Pellegrino was evident and balanced out the fresh juice and heat of the tequila. Punchy yet quiet and refreshing. A cocktail I’d surely come back for.
What Fed My Soul
Meatballs
Meatballs, $15 Veal, beef, pork, ricotta served in tomato sauce
For those of you who read this column regularly, you’ve heard about my mom, Nina. Queen of meatballs (among other things); baked, not fried. No, not plopped, raw, into the sauce to cook for hours. So my affinity for meatballs basically begins and ends with my mom’s (and now mine ’cause I learned from the best!). In spite of my predisposition to this great Italian delicacy, I am determined to forge on with an open mind and give this meatball a go.
Most meatballs, like those at Sirena, are steeped in sauce. So the consistency is markedly different than “our” version. I pause to take in the gorgeous coloration of the sauce against the meatball and the mound of ricotta plopped center stage with a lovely sprig of fresh basil jumping out of the top. It made me smile. The mixed of heat and cool, cooked and raw. I do love a dancing tastebud extravaganza, so I break into the center of a meatball, ensuring sauce and ricotta are in good proportion. Tasty for sure. I am somewhat easy to please: I LOVE FOOD! But my role here is to help you decide if you want to order this when you show up. So let me try to break it down. The sauce was good—not remarkable, but solid and fresh. In fact, in this presentation the sauce is part of the supporting role, not the star and in so being it hit the mark. The meatballs themselves were a bit flat in flavor. The mix had a nice texture and they held nicely against the weight of the ricotta but it was hard to discern the blend of typical ingredients that make up the magic of the meatball. I didn’t really sense any traditional Italian herbs or garlic even. So for me, this was a nice dish but not the home run I was hoping for.
A portion of five medium-sized shrimp arrived on a far-too-large rectangular plate. I was loathe to photograph the entire dish as it lacked finesse-to-garnish proportion. Everything looked so fresh—you could see the herbs, garlic, on the shrimp and it was perfection. I dove right in for the first overly enthusiastic bit and immediately stopped in my tracks. WAIT! Where are the peppers? Where’s the heat? Where’s the all’arrabbiata? Once again, this is a cautionary tale about expectation. To me, and according to Eataly Magazine, “Leave it to the fiery Romans to give us pasta all’arrabbiata. Cooked in a tomato-based sauce, this ‘angry’ pasta is spiced with crushed red peppers.”
Arrabbiata means “angry” in Italian…” Well, guess what? Now we had one angry Italian (not really!). I was expecting a red-based spicy tossed shrimp. What arrived was essentially shrimp scampi. It was tasty and well prepared but definitely not served as described. In taking a closer look, I saw that I should have asked more. The name of the dish and the description contradict one another, which I didn’t realize until it was too late. Buyer beware!
Parma Pizza, 18 Mozzarella, ricotta, Grana Padano, yellow squash, prosciutto di Parma, and maple syrup, topped with fresh arugula
Parma pizza
To know me is to know I am curious by nature. I cook a ton, have had the pleasure of eating out a lot, living in Italy, and traveling a significant amount. Always hunting down the best food, restaurant, or epicurean experience. With that in mind, it’s safe to say I may have an opinion or two. So before I put in the order, I query Mike about the pie I was eyeing when we pondered the chef’s choice to add yellow squash to the combo presented. As I mused and rambled on about how the chef may have landed on yellow squash, Mike blurts out, “You don’t like the yellow squash, don’t get it!” So of course, I say, “No, I’ll take the Parma!”
It arrived with absolute aplomb, almost jumping off the plate. The yellow squash was sliced so finely that it curled into its lightly caramelized state mixed among the colorations of white, cream, reddish brown, and bright green. I could not wait another second. I dove right in, audibly mmmmm-ing as I let the flavors roll over my tongue. Taste buds in full Elaine-from-Seinfeld-dance mode. It was stunningly delicious and had so many great elements about it. I really do love nothing more than when a dish presents all its flavors balanced and playfully commingling to make the perfect bite every time. Hats off to the chef for his unique ability to find this ideal use for a yellow squash indeed.
What’s on Tap
Peroni $6
Sierra Nevada $7
Asbury Seadragon $7
Sam Adams $6 (changes seasonally)
Peroni is the mainstay, however two taps are on a continuous rotation. Please call for the most up-to-date selections.
Rosé White Zinfandel Montevina California $8
Granache Blend Chateua Gassier L’Espirit Provence $11
Whites Various Grapes Reisling Pierre Sparr Alsace $9
Sauvignon Blanc Brancott Estate New Zealand $10
Sancerre Daniel Chotard France $15
Gavi di Gavi La Scolca White Label Piedmont $12
Pinot Grigio
Belmundo Sicily $9
Nals Margreid Alto Adige $14
Sauvignon Blanc Esk Valley, $10
Ferrari Carano Fume Blanc, $11
Whitehall Lane, $12,50
Domaine Fouassier Sancerre, $14