This sponsored story is brought to you by Wegmans Food Markets. All opinions are my own.
I’ve been a huge Wegmans fan since they first came to Ocean Township, NJ, in 2004. Back then, sushi didn’t have as much of a presence at the store but today, it’s a huge chunk of their lunch and dinner grab-and-go offerings.
When the folks from Wegmans reached out to ask if I’d be interested in doing a story on Alpine King Salmon, which is one of the stars of their fresh sushi department, I didn’t have to think twice. Their sushi department has been my go-to for a quick and healthy lunch on many occasions, and the taste really can’t be topped.
Alpine King Salmon: A Must-Try Option
If you are a salmon fan, put this on your must-try list. The salmon is farmed exclusively for Wegmans in New Zealand in what is described as “the planet’s most pristine glacial waters,” and is strictly harvested for its sushi. It is also sustainable, which of course is so important. This video provides a closer look at the beautiful waters the salmon come from.
A Closer Look
My visit to Wegmans to meet with managers Charlie Tombasco and Chrissy Zizza was a real treat. They already had a cooler full of poke bowls, sushi rolls, and seaweed salad packed and ready (for me to run away with), but I wanted to take a closer look and learn more about what goes into the quality of their sushi.
The fish comes in large, flawless pieces and is sliced the day it is put out; it’s super clean and fresh. I was excited to spy a new version of the King of Poke Bowl, called King of Poke Salad, which incorporates zucchini noodles and arugula instead of grains, for those of us who following a more paleo regimen. Both include avocado and are topped with poke sauce, pistachios, and sesame seeds. Really delicious. Also worth noting: All Wegmans sushi is made with no artificial colors, flavors, or preservatives, and it’s also made with no gluten-containing ingredients.
Salmon Options Galore
If you are looking for more traditional offerings, you can’t go wrong with the Alpine King Salmon combo with seaweed salad. It’s buttery Alpine King Salmon nigiri and a classic salmon roll that pair well with seaweed salad with flavorful soy-sesame vinaigrette. And finally, my son’s favorite, the classic California roll but with Alpine King Salmon, avocado, cucumber, and toasted sesame seeds. Simple and satisfying.
The next time you’re visiting Wegmans, driving by Wegmans, or just sitting at your desk thinking about healthy and delicious lunch or dinner options, now you know! Head to the sushi section of your local Wegmans for sushi, poke bowls, and coming soon: poke salads. And you just may bump into 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.
Wow your guests this Easter with Salt Creek Grille – Princeton’s Executive Chef Wally Weaver’s recipe for a scrumptious side dish. And never fear: if you prefer to leave the cooking to the masters of mesquite, Salt Creek Grille – Princeton is offering a holiday menu from noon to 6 p.m. on Easter Sunday, April 21.
Prep time: 15 minutes
Cooking time: 35 minutes
Serves: 10
Ingredients
3 quarts whole milk
½ bunch thyme
½ bunch rosemary
6 cloves plus 1 teaspoon minced garlic, divided
½ pound butter
½ pound mascarpone
1 quart instant polenta
2 cups Parmigiano-Reggiano plus ½ cup for garnish
Salt and pepper, to taste
1 oz olive oil
5 Italian sausage links, casing removed and meat broken up
5 sun-dried tomatoes, softened if necessary, diced small
1 tablespoon chopped fresh basil
To Make the Polenta
In a large pot, add the milk, thyme, rosemary, and 6 cloves of minced garlic.
Bring the milk to a boil, turn off and let steep for 15 minutes.
Strain into another large pot and return to the stove.
Add the butter and the mascarpone, whisk until melted and return to a simmer.
Slowly whisk in the polenta in a slow, steady stream.
Stir in the Parmigiano-Reggiano and simmer for about 12 minutes or until mixture is smooth and creamy, stirring almost constantly.
Season with salt and pepper.
To Finish
After the polenta is completed and you are keeping it warm, begin the sausage and sun-dried tomato saute.
Heat 1 oz of olive oil in a medium saute pan and add the sausage.
As the sausage begins to cook, move it around the pan to make small pieces, or “crumbs.”
After 2 minutes, as the sausage browns, add the teaspoon of minced garlic and continue cooking until the garlic becomes bronze in color.
Add the sun-dried tomatoes and basil.
Remove from the heat and taste for seasoning.
Keep warm until ready to serve.
To Serve
Spoon the polenta into the desired serving dish and then spoon the sausage and sun-dried tomatoes on top. Garnish with Parmigiano-Reggiano.
Hundreds of hungry locals gathered for the North Essex Chamber of Commerce’s 2019 Taste of Essex in West Orange, NJ, on Monday, April 8. At the event, about 50 of Essex County’s top food and drink purveyors shared their specialties for all to try at the Manor. Participants showcased their signature menu items, providing guests with a range of curated food and drink samples.
A judging panel rated each restaurant to determine the best sweet and savory dishes, as well as top honors in the beverage category. Read on to find out who the big winners were, and congratulations to all!
I grew up in Monmouth County and have been around long enough to remember the old haunts of the Long Branch boardwalk and pier. There was Pistol Pete’s, the Pier Pub, a short lived water park and, of course, the notorious Haunted Mansion. There was a grit and authenticity then. No vestige of that time remains amid the swanky restaurants and shiny soaring condos that dominate the waterfront now. As beautiful as it all is, there’s something to be said for maintaining the integrity of a place. It might be easier to wipe the slate clean and start anew, but reimagining and repurposing a place takes real creativity.
A colorful mural decorates one wall of the Whitechapel Projects
The Location
In an old warehouse on 2nd Avenue, just west of Ocean Avenue, a little oasis of old Long Branch sits in the very shadow of all that is new. Owner Preston Casertano created a mini artisan community from a nondescript industrial building that otherwise probably would have been another victim of the wrecking ball. It’s part art gallery and part brew pub. His inspiration came from a most unlikely source.
Casertano’s work in the technology field brought him to London, where he spent a lot of time meandering through the Whitechapel district. Yes, that Whitechapel. The place where gin-soaked Victorian prostitutes once feared Jack the Ripper around every corner is now a thriving arts community. He sought to replicate that vibe right here on the Jersey Shore.
Preston Casertano, left, speaks with the author
Upon Entering
The entrance brings you through a rustic courtyard where repurposed wooden bar tops promise a summer of outdoor fun and music, not to mention some fantastic local beer. Their on-premises, four-barrel brewery offers everything from a white-wine-like French Saison to an IPA hopped with hard-to-find African hops, which evoke notes of honeydew, and everything in between. “We’re not an IPA factory,” says head brewer Mike Dolan. “We brew beers that beer lovers like to drink.”
What’s on Tap
In order to keep up with demand, Whitechapel also has a selection of guest taps rigged out with New Jersey brewed beers. On my visit, it was Backward Flag brewing (Forked River) and Brotherton Brewing Company (Shamong). Look for other local New Jersey breweries to be hosted on their taps in the coming months.
Coming Up Next
The courtyard entrance to the Whitechapel Projects
While they opened in December 2018, the Whitechapel Projects is far from complete. There is an enormous pizza oven and an outside bar, developed from a shipping container, being readied for the summer. The decor has a homemade feel that reflects a menu where just about everything is made in house. How does Brunch Poutine sound? Home fries, bacon, eggs, with gravy and cheese curds puts an exclamation mark on comfort food and is probably worth the hangover it will cure. Pair that with their Irish coffee stout and you can rise from the dead just like this old warehouse has.
The Service and More
Perhaps my favorite feature of the Whitechapel Projects is their beer service. Everything is poured in an a large stemmed wine glass which is marked out for 4-, 10-, and 14-ounce pours. That means you can sample a wide variety of the dozen or so beers on their tap list without getting yourself into too much trouble. You also don’t have to fumble with those tiny flight glasses. They have a canned wine list (yup, that’s a thing) and a cocktail menu, too.
Canned wine!Whitechapel brewers Mike Dolan, left, and Richard Pirnat, right.
Boasting plenty of outdoor space, the Whitechapel Projects promises to hit its stride this summer. While churning out beers that run the gamut from a bright and light 3.9% ABV Belgian table beer to a big and bold 8.4% ABV Baltic Porter, brewers Mike Dolan and Richard Pirnat are reason enough to stop in. The Whitechapel Projects is much more than just beer though. It’s a cultural experience.
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:
It was a beautiful day for some burgers and beer at Saturday’s Great Jersey Shore Burger Contest. While the contestants were toiling away at their grills on the deck of Bar Anticipation, in Lake Como, the judges huddled in the dark dining room with our scoresheets and loads of napkins at the ready.
Burger Contest
The burger contest is a blind competition, meaning we do not know which restaurant is linked to each burger submission.
The first criteria for the judges is how well the burger is cooked. Not well done—please never—but we do consider whether the burger is a perfect medium—medium rare, or is it too rare, or overcooked? All contestants hit the right mark with no problem.
This year we saw a few all-beef patties, a couple of short-rib/brisket blends, and even a chorizo dry-aged burger blend. No lamb burgers or anything far away from beef as in years past. Onions seemed to be a big trend this year. Onion rolls, sauteed onions, frizzled onions, and onion jam all found their way into and on top of many of the burger. And who can blame them? They’re the perfect combination. Toppings ranged from the expected, like bacon and cheddar cheese, to the unexpected papitas and Manchego.
St. Stephens’ Greene: People’s Choice
Craft Beer Fest
We were pleasantly surprised to see that the breweries in attendance were all from New Jersey. Some relative newcomers like Last Wave Brewing and ManaFirkin were there as well as some old favorites like Carton Brewing, Ship Bottom Brewery and Asbury Park Brewery. Frye Brewing from Point Pleasant Boro served up a very impressive Maibock. ManaFirkin poured an impressive New England style IPA appropriately named Bang a Wicked ‘Uey and Last Wave poured every last drop of its popular A-Frame IPA. An all-Jersey beer lineup might just become a staple for this event.
Exclusively NJ craft beer at the Great Jersey Shore Burger ContestBurger 25 from Toms River: Judges’ Choice
Winners!
And the winners are…
Burger 25 in Toms River for its Frisky Whiskey burger. The winning burger was made of angus beef topped with Jack Daniels caramelized onions, provolone cheese, house-made Jack Daniels sauce, crispy onion straws, and Applewood smoked bacon on a fresh baked onion bun.
St. Stephen’s Green Publick House: People’s Choice
St. Stephen’s used a filet and hanger steak blend topped with homemade onion bacon jam, charred Gruyére, and frizzled onions served on an onion brioche bun.
Some of the other standouts in the competition were B2 Bistro Pt. Beach’s Frita Burger which gave a nod to the Chef’s time spent working in Miami and started with a blend of Chorizo and dry-aged burger and topped with papitas, Manchego, special sauce, and caramelized onions.
Bar Anticipation’s Sweet & Spicy Short Rib Burger should have won for best dressed as far as I was concerned and was a very tasty burger in its own right. This one was a short-rib, brisket-blend burger topped with fresh mango salsa, caramelized onions, pepper jack cheese, sweet and salty soy glaze, and sriracha mayo.
The Jersey City Craft Brew Fest returns to the Harborside Atrium on April 13, 2019! This beer extravaganza is the perfect opportunity for beer aficionados to meet and hang out with one another while sipping delicious brews. Take in the magnificent New York City skyline while you enjoy over 150 styles of craft beer, delicious food, and great music. Get ready for all the best elements of a traditional beer garden accompanied by a staggering array of choices found only at superior craft beer fests. Use coupon code JERSEYBITES for $20 off general admission!
For the event, Harborside welcomes an eclectic range of superbly fermented beers and ciders of all styles. This is the perfect opportunity to discover your new favorites and chat with brewery representatives from around the Garden State. Staple New Jersey breweries will be in attendance, including Jersey City’s own Departed Soles, Hoboken’s 902 Brewing Company, and more.
Choose from Two Sessions
Both sessions include craft beer samples and a souvenir tasting glass, paired with live music and food from the brand new Harborside District Kitchen during one of two sessions:
Session 1: 1:00 p.m. to 4:30 p.m.
Session 2: 6:00 p.m. to 9:30 p.m.
Ticketing Info
$15 for designated drivers
$70 general admission
Use coupon code JERSEYBITES for $20 off general addmission.
The bar at the Rum Runner is absolutely stunning. I took my spot at the far end, the side lining the water, like a cat in the sun, happily absorbing every ray of vitamin D.
Who Served Me
Mark, who’s super friendly. He’s been with the Rum Runner about two years now and leads the creation of the cocktail menu, making his own infused simple syrups along with interesting and thoughtful cocktails. He works most nights (except Mondays) so be sure to get down there and say hi before busy season really hits come May!
Bartender’s Favorite Bite
“The pork chop,” Mark says. “It’s just so good and comes with that homemade BBQ sauce. We use that for our wings, the BBQ chicken pizza, and the pork chop.” (See below for my take on the BBQ chicken pizza.)
The Vibe and My Vantage Point
A lovely exhale after a long day. The Rum Runner is a gorgeous structure, designed almost like an oversized beach house. The glass-lined restaurant, outdoor seating, and oversized bar make for a great blend of chic and comfort. The double-sided glass fireplace and expanded bar area offer a really comfortable place to hang for happy hour and the baby grand tucked in the corner of the lounge area provides an excellent spot for the live musicians featured on Thursday, Friday, and Saturday nights. (Check here for up-to-date intel.)
What’s the very beginning of that line from Romeo and Juliet? “What’s in a name…” everything. This one captured my attention the second I read it. This was the one. The color was gorgeous and the aroma citrus forward. You could tell the whiskey was going to create a lot of deep flavor to contrast again so the blend of juices and the herby sage against the sweet totally piqued my curiosity. I took my first sip and was overcome—almost tearful—it was so damn good. It has been a while since a cocktail moved me this deeply. The brilliance of melding these smoky, tart, citrusy flavors that balanced so well was really something to behold. My mouth gleeful, I took a second and third sip. Each discernible ingredient played off the others in perfect harmony. Mark, the bartender and mixologist, made the sage simple syrup himself and my guess is he added a whole lot of extra love when he created this breathtaking craft cocktail!
What Fed My Soul
Slider duo
Slider Duo: Angus $6, Shrimp Salad $7, Crab Cakes $8 Served on potato rolls with a pickle on the side
I guess this was an instance of seeing what I wanted to see instead of what was actually there. When I ordered, I asked Mark to pick my “duo.” When the sliders came, I got an order of angus and an order of crab cakes. Wait a minute… I checked the menu again reading duo (which, in my mind, meant one of each!). Whoops! As you can see from how the prices are listed, the duo is two of the same. So I started with the angus. The burger itself was well-seasoned and cooked a little on the well side but still juicy. The cheddar mounded nicely atop. The pickle was a half-sour and quite yummy. With the right amount of Heinz ketchup, I was a very happy lady with this three-to-four-bite slider.
The crab cake version was also quite good. The crispy edges broke through the softness of the roll and the cake itself revealed a lovely flavor: some red pepper and a little Old Bay or cayenne for some heat—I couldn’t quite tell. I asked for a side of tartar as I am a condiment queen. This was just the touch the crab cake needed.
I really enjoyed both. (I’d love to see a combo version as I’d come back to try the shrimp salad, but only if I could get another angus with it!)
Fish taco
Fish Taco, $7 Chef selected grilled fish, cucumber and tomato salsa, lettuce and lime aioli
The plate arrived and I wished I had ordered two. I ogled the dish, with my mouth watering. My lips parted in anticipation of the very first taste. The portion was just right. The colors popping off the plate were gorgeous—a little touch of purple from the red onion, the depth of the tomato’s flesh, and the bright green hues of the lettuce. The first bite was all fresh goodness—the sweetness of the well grilled fish was luscious against the softness of the tortilla and the crunch of the salsa and the lettuce. The tart and creamy aioli was the ideal accompaniment to this super refreshing and tasty taco. I’ll definitely be back to try this one again.
BBQ chicken flatbread pizza
BBQ Chicken Flatbread Pizza, $7
Served with mozzarella, red onion, and housemade BBQ (created with Myers’s Rum and ginger beer)
My middle son inspired this order. I was already pretty full, between the double duo of sliders and that memorable fish taco. I ordered knowing most of it would be coming home in a pizza box. The pizza came on its own single-serve pizza board with a gorgeous long handle, and looked like it was made with sincere care. The puffy flatbread crust was a most gorgeous brown, the bright white mozzarella sitting atop the glistening BBQ sauce. The diced grilled chicken was a gorgeous contrast with the tiny minced flecks of red onion.
I was pretty excited to dive in. I took the corner end piece and went for it. The sauce was so good—tangy and rich beneath the softness of the cheese. The crisp bits of onion offered a thoughtful, subtle slap atop of the rest of the zest. Next time I’m trying the spinach and goat cheese version!
Whites Pinot Grigio
Robert Mondavi Private Collection, $10
J Pinot Gris, $12
Jermann, $14
Santa Margherita, $16
Sauvignon Blanc Esk Valley, $10
Ferrari Carano Fume Blanc, $11
Whitehall Lane, $12,50
Domaine Fouassier Sancerre, $14
Chardonnay J Lohr, $10
Domaine Roux Pere Et Fils, $11
Simi, $12.50
Calera, $14
Beringer Private Reserve, $22
Other whites available by the glass & several more by the bottle.
Reds Merlot Simi, $12
Chateau St. Michelle Indian Wells, $14
Pinot Noir J. Lohr, $10
Erath, $12
Maison Louis Jadot, $14
Cabernet Sauvignon J. Lohr, $10
Simi, $12
Roth Estate, $14
Newton Skyside, $18
Other reds available by the glass and several more by the bottle.
What Else to Know
Serving Sunday and Easter brunches. Check out happy hours, live music, outdoor seating, and availability for private events. Visit the site for up-to-date information.
When to Show
Monday through Thursday: 11:30 a.m. to 10:00 p.m.
Friday and Saturday: 11:30 a.m. to 11:00 p.m.
Sunday: 10:30 a.m. to 9:00 p.m.
Know Before You Go! Hours, prices, and menus are subject to change. Please check the website for more information.
The Rum Runner 816 Ocean Avenue
Sea Bright, NJ 07760
732-842-2894
A Lady Walks into a Bar™ is owned and trademarked by Gabrielle Garofalo.
On April 12 and 13, 2019, join Robert Austin Cho from Kimchi Smoke and Blake Crawford from Alementary to try their new collaboration beer, Seoul Brothers, while you munch on Southern-Korean barbecue.
Event details: Friday, April 12, 2019, from 5 p.m. to 9 p.m., and Saturday, April 13, from 12 p.m. to 9 p.m.
The combination of Southern-Korean BBQ and craft beer was clearly bound to happen. Since 2016, Cho has brought his nationally-acclaimed Korean barbecue to pop-ups at Alementary, who are known for their scientific approach and award-winning flavor combinations. Cho expressed to Crawford the view he had for the “perfect” beer. The final product is reminiscent of makgeolli, traditional Korean rice wine, while maintaining all the properties of a beer. This style is Blonde Rice Ale with ABV at 7.5%.
Seoul Brothers beer
Seoul Brothers will be released in six 12 oz. cans at the Alementary pop-up event. Cho will be on site doing his regular pop-up thing: selling his signature 12-hour-smoked Bad as Texas Brisket and Korean Redneck Tacos.
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:
Wine is an ever-changing industry, so we sat down with wine expert Hugh Preece to decode the latest trends in the world of vino. A master in his field, Hugh is one of only 44 US Vinitaly International Academy Wine Ambassadors. The Vinitaly International Academy offers an intense training to teach a chosen group of wine educators, journalists, and trade professionals a highly specialized curriculum of Italian wine. Its courses teach professionals to master the diversity of Italian wine in order to support and promote it throughout the world. To date, only 170 people have completed the vigorous course to earn the esteemed certification of Wine Ambassador.
Natural and Organic
Natural wines have been around for decades, but are currently seeing a spike in popularity. Due to the fact that there is no certification or regulation for what makes a wine “natural,” there is a huge window of what natural wine actually is. Natural wines typically include those that are farmed organically or biodynamically with nothing added or removed. The challenge lies in finding a winemaker who has the right practices. According to Hugh, you should still be able to taste the true characteristics of the varietal without it being cloudy or chunky. Adding commercial yeast will bring out the aromatics in wine, but doing so also alters the natural taste. However, without yeast, wine doesn’t ferment properly. Natural winemaking doesn’t mess with the fermenting process, but rather it creates a product that stays in its true state.
With organic foods trending, consumers are starting to take note of organic wines as another step toward improving the environment. Some wineries practice sustainability, but don’t get the organic seal due to the high cost.
Climate Change
With the changing climate, we are also seeing different wine regions emerging. In addition, the harvest of wine comes earlier and earlier each year. It’s currently around late August / early September. Some wines do well in droughts of high heat environments, so farmers in different locations are experimenting with growing grapes. For example, in Germany, temperatures are warmer during the day and cooler at night, which works well for Pinot Noir grapes.
Hugh’s Picks
The menu at Salt Creek Grille’s Princeton location features a section called Hugh’s Picks—standout wines Hugh is currently drinking and recommends. Hugh tends to search for boutique wineries that practice sustainability—ones that offer wines that aren’t mass-produced. He enjoys family wineries that want to preserve the environment with biodynamic practices. Hugh also makes sure each selection is a good quality wine at a good value.
Both sessions include craft beer samples and a souvenir tasting glass, paired with live music and food from the brand new Harborside District Kitchen during one of two sessions:
Where I Was
