Paolo’s Gourmet opened its doors in Westwood, NJ, in November 2018. With an Italian flare and a modern European hipster vibe, Paolo’s Gourmet stays traditional as a full-scale Italian marketplace and eatery. Any specialty? But of course: a range of fresh and authentic Sicilian products and delicacies, either made in house or imported from Italy.
Gelato / Photo by Jaison Paez
Welcome to Paolo’s
Guests can expect to be greeted with a standard Italian eatery storefront: fresh sandwiches, flavored cornettis and rice balls, and other treats are presented in a glass display. Menu highlights include gelato, cornettis, made-from-scratch pizza, a selection of cafe beverages, and an array of packaged goods. Paolo’s Gourmet also offers a large gluten-free line for purchase, as well as in-house gluten-free dishes.
Photo by Jaison Paez
Sharing Their Culture
Owners Paolo and Lori Salvia are looking to offer the Westwood community an authentic Sicilian eating experience. “We decided to open up and bring our culture to the United States, so our products represent Sicilian influence,” said Lori. “We just like showing people the culture of who we are.”
Get ready for a weekend of fun, informative, and delicious cooking demos at the New Jersey Home Show in Edison. The Home Show takes place from Friday, February 22, to Sunday, February 24. On Saturday and Sunday, we are excited to once again present the Jersey Bites Cooking Stage. Come see some of our area’s finest food bloggers and chefs—and try some samples of their tasty work. Read on for the lineup.
Lisa Grant is the creator of the popular food blog,Jersey Girl Cooks and author ofSuper Easy Cookbook for Beginners. Her recipes reflect her belief that food doesn’t have to be fancy or expensive to be delicious. She has appeared on Dr. Oz and her recipes have been featured in Redbook, and on the KitchenAid Blog, Food Fanatic, and dozens of other major food brand websites. Her passion is being in the kitchen, and she wants to spread her love of cooking to others.
1 p.m.: Homemade Pizza with Arugula Pesto and Crispy Speck by Zoe Gelsi
Zoe Gelsi showed an early passion for cooking, and currently works for acclaimed chef Ariane Duarte at Ariane Kitchen & Bar, in Verona. Zoe has appeared on the Food Network twice, first at a tasting table with Bobby Flay on Worst Cooks in America, and again on Chopped Junior, Season Two, where she was a finalist. Zoe is a freshman at Montclair High School and is thrilled to be on the Jersey Bites stage.
3 p.m.: Mediterranean Stew and Farro Salad, by Rachel Weston
Rachel Weston is a Jersey Shore native and the author of New Jersey Fresh: Four Seasons from Farm to Table. She is a NJ real estate agent, master gardener, culinary educator, and freelance writer. Her work has appeared in the Washington Post, the Huffington Post, Inside Jersey magazine, the Star-Ledger, NJ.com, Chow.com, jerseybites.com, and numerous other newspapers and websites.
5 p.m.: Risotto with Zucchini and Prosciutto, by Gillian Rose Eisenberg
Gillian Rose Eisenberg is an 18-year-old with a lifelong passion for cooking and baking. She loves travel and participates in swimming, bowling, soccer, golf, and ice hockey. As a person with autism, Gillie is devoted to showing her community that people with special needs can contribute and participate meaningfully.
Sunday, February 24
11 a.m.: Pressure Cooker Cheddar Risotto with Ham, by Valerie Gray
Valerie Gray is a Jersey girl, raised at the shore where she’s spent her whole life (except for two years in New Hampshire.) She’s mother to two boys, working outside of the home has given her an appreciation for things that save her time, energy and money, which she shares on her site fromvalskitchen.com. She loves to find ways to put a reasonably priced meal together without spending hours in the kitchen. Her favorite foods are cheesecake, mashed potatoes, bagels, and most comfort foods that involve cheese.
Chef Jesse with Deborah Smith before his 2018 Demo
1 p.m.: Chicken Jambalaya, by Chef Jesse Jones
Jesse Jones is an American chef, cookbook author, and TV personality from Newark, NJ. Chef Jones has appeared on News12, CBS 2, ABC 7, Pix11, Good Day Fox 5 and the reality program Love and Hip Hop, New York and Basketball Wives. A 30-year veteran of the culinary industry, Chef Jones has worked for Aramark as well as restaurants including Dennis Foy’s Town Square, The Stage House Inn, and Heart and Soul restaurant, He is currently working as private chef to Sunny Hostin, of The View. He is the author of POW! My Life in 40 Feasts, a cookbook memoir.
3 p.m.: Tagliatelle al Ragu, featuring a handmade pasta demonstration from Little Fox Kitchen
Little Fox Kitchen is a recreational cooking school and culinary event space in Cranford, NJ. The stunning teaching kitchen and dining room is an ideal spot for cooking classes and also a popular culinary team-building destination for several top companies in New Jersey and New York.
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.
Fulfill is excited to announce its 2019 Humanitarians of the Year. This year Ray and Elsie Catena and the Ray Catena Family of Dealerships, and Chris Sullens, CEO of CentralReach, will be honored.
Fulfill honors remarkable humanitarians, recognizing the individuals and businesses who have exhibited extraordinary loyalty and commitment toward helping those in need in the fight against hunger.
Humanitarian Gala
The 2019 Humanitarian Gala takes place on Friday, March 15, 2019, at the Regal Ballroom at the Sheraton of Eatontown, with live entertainment from Jeff Kazee & The House Cats featuring Mark Rivera.
Fulfill graciously asks for your support of its mission through available Gala sponsorship, ad journal, and auction bidding opportunities. If you are interested in attending or getting involved in the 2019 Gala, please contact Kate Irving at 732-643-5860 or visit the websitefor more information.
2018 Gala Co-Chairs, Ellen Marowitz, Ken Marowitz, Rena Levine Levy
About Fulfill
Fulfill, formerly the FoodBank of Monmouth & Ocean Counties, provides hope to over 130,000 people struggling with the effects of hunger and food insecurity. In 2018, they distributed over 13 million meals to individuals and families in need, through a network of more than 300 feeding partners.
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.
Nicky D goes for a family style meal at Carmine’s in NYC and DJ Joe does takeout at Applebee’s.
Fried zucchini at Carmine’sChicken Parm at Carmine’sPenne vodka at Carmine’sThe Tugboat dessert at Carmine’sDJ Joe’s bacon cheddar grilled chicken sandwich at Applebee’s
Food Store Forensic Files
DJ Joe investigates an issue that happens at every food store.
The Rant
Nicky D rants about eating in the bar section of restaurants.
Topic of the Week
Leftovers: From meat in the fridge to restaurant remainders, the guys discuss all things surrounding leftovers.
Kate Levenstien, a New Jersey native, is a lifelong foodie with an insatiable appetite for adventure. Passionate about creating big, bold, one-of-a-kind experiences, the Bacon and Beer Classic is her brainchild.
Before the Bacon and Beer
In 2013, after having worked at LivingSocial and for Oprah at Harpo Productions, Levenstien took her background in event management to the world of food and drink. She launched her event management agency Cannonball Productions at the age of 26, which features the sellout Bacon and Beer Classic. The Classic hits cities including New York, Chicago, Seattle, Santa Clara, Denver, and Minneapolis. (You can check it out in NYC in September 2019.)
When she isn’t busy making bacon and beer lovers’ dreams come true, Levenstien loves exploring the Big Apple. You can find her listening to live music in Brooklyn, seeking out the best ramen shops across Manhattan, and cheering on her alma mater team, the Wisconsin Badgers, from her favorite dive bar. In a recent interview, we learned a lot about Levenstien, her Garden State connections, and her fascinating business for food lovers.
Meet Kate Levenstien
JERSEY BITES: Tell us a little about where you were born and raised.
KATE LEVENSTIEN: I was born and raised in Basking Ridge, NJ. It was a really special place to grow up—my friends and I would take the train into NYC when we were old enough but we also had backyards that connected to one another so we could play manhunt! I lived close enough to each school, so I would ride my bike with my neighbors and enjoyed being in the suburbs.
Have you had any mentors?
The older I get I realize how much I admire my parents. My mom founded and was the CEO at a corporate relocation company in Bernardsville and my dad was a lawyer in Morristown. They worked incredibly hard when I was young, but made the time for me. My dad even coached each of my soccer and lacrosse teams until high school. They both loved to cook and we had family dinners every night. We would make everything from Chinese food, pizza, fish on the grill and huge garbage salads. My parents are still some of the best chefs I know. Our favorite spot to go out to dinner was Tsuki, a sweet Japanese spot in Bernardsville. I learned how to use chopsticks there and credit it with my love for Asian food.
You live in Jersey City, which has quite a growing food scene. Do you have any favorite restaurants or eateries there?
Yes! My husband and I just moved there in November, and we are so lucky to live one block away from La Taqueria Downtown (the grab-and-go spot at 354 Grove St.) I still haven’t been to their sit-down restaurant, but I think this place is just my speed. They play ’80s movies on the TV, let me order in my broken Spanish, and have the freshest salsa, made daily. You cannot go wrong when you order—the carnitas and bistec tacos are my favorite, their margaritas are natural—and strong!—and the soups are smoky and unforgettable.
We also eat Vietnamese every week and love New Thanh Hoai. I had a hard time finding good pho in NYC, actually, and we’ve loved its therapeutic effect in the wintertime.
Why do you think that your events have appealed to guests nationwide?
Who doesn’t love bacon and beer? Or taco and tequila? Everyone is a foodie, and we want to bring them innovative dishes created by local chefs. Bacon and tacos can be served in countless ways and people want to taste the sweet, savory, and spicy options. When I started these concepts, I wanted the samples to be just the right size so you could try each and every thing. I wanted everything to be included in the ticket so [people] didn’t have to pay at each booth for a regular-sized portion. People can just taste, discuss, and enjoy!
Why do you think the metro area is such a top destination for foodies?
There is always something new and exciting happening here. People are willing to travel and spend a lot of money on food now, especially if it’s exclusive or Instagrammable. So while the metro area is expensive, it provides people with access to some of the most diverse and high quality foods in the world. Where can you eat the best bagel [and] spread for breakfast, Peruvian arepas for lunch, and omakase for dinner?
Any special plans for the future that you’d like to share?
We have a big contingency in in Jersey City and Hoboken, so maybe we’ll have to bring one of our festivals to this side of the Hudson!
I sat at my spot. And at Undici the corner of the bar is perfectly cut to a flat edge so you can take full advantage of dining easily. The place was empty aside from the abundance of working staff as they always expect a crowd. I had the place to myself as Undici opens at 4 p.m. and it’s not exactly dinner time, even for the early bird. I had a great view of the beautiful seating area complete with low, gorgeously carved, knotty wooden furniture arranged around a provincial, flaming hearth.
Who Served Me
Louis, who was quiet at first. Ultimately charming, fully engaged, and deeply committed to my experiential and culinary pleasure.
Bartender’s Favorite Bite
When I asked Louis his favorite item on the menu, he quipped, “Well, I feel like that’s an unfair question.”
So, being the gal I am, and having dealt with this special kind of bartender trepidation in the past, I quickly retort, “OK. If this was the last meal you were ever able to eat from Undici what would it be?”
“Oh, well, I’m a guy, and a carnivore, so it would definitely be the bistecca. It’s just a really nice, big piece of meat. Cooked just right: super juicy and tender. A bit of fresh cracked pepper and salt on there—just sooooo good.”
Louis was referring to the steak on special (the January special menu so please check back as it’s already February!). Here’s the description: Bistecca ($65) 18 oz. 20-day, dry-aged prime sirloin steak with sea salt and cracked pepper. Served with rosemary potatoes. Doesn’t it sound divine?
The Vibe and My Vantage Point
The vibe is chic-rustic-Italian farmhouse. As you enter through the heavy wood-and-metal door, you are transported to light and surrounded by glass with the gorgeously designed wine cellars to each side as you enter the restaurant. To the left is the marble bar and seating and to the right is the dining room proper. Large rounds of cheese and cured meats hang from the ceiling while vibrant, fresh vegetables captivate the eye as you try to take it all in. Having lived in Italy for some time (a lifetime ago when I was in my 20s), I remember most restaurants leaving me with this feeling—from simple pizzerias to an authentic, Tuscan, Michelin-rated restaurant. At Undici they get it right, too.
What Quenched My Thirst
Negroni
Negroni, $15.50 Hendriks gin, Antica Formula sweet vermouth, Campari, 21-day barrel-aged served on the rocks with a fresh orange twist
I grew up in a traditional Italian family where each Christmas Eve we gathered 20+ at my Aunt Joyce and Uncle Bill’s home. And inside the small bar that sat between the living room and dining room stood a gorgeous crystal pitcher of this gorgeously deep red, mysterious cocktail donning orange curls. It took me moving to Italy, just before I turned 21, to fall passionately in love with Campari, and all that comes with this incredibly sexy, if not complexly flavored apéritif. This traditional Negroni, made with love by Louis, hit the spot. The balance was beautiful, where every ingredient danced beautifully with the others, creating the perfect moves along the tongue and palate. Indeed, Negronis can go terribly wrong but this one most certainly did not. Perfetto!
What Fed My Soul
Cavolfiore
Cavolfiore, $17 (on January specials menu) Local roasted cauliflower, local apples, baby arugula, toasted hazelnuts, crumbled farm goat cheese, and housemade vinaigrette
The past few times I’ve ordered something off the menu, I’ve had a vivid idea of the plate and what it would look like when it arrived. This time was no different and I realized two things: The first? I’m often quite wrong! The second? Maybe I am not being present to the magic somehow. So when the not-quite-what-I-expected dish arrived with what I would call a “quaint” mound of white beneath glistening arugula leaves (and I mean I could count them), I was a little taken aback. It was gorgeous; don’t get me wrong. But I was expecting more color for some reason—large heads of cauliflower to be poking out—brown against the goat cheese. Instead, there was so much white.
I decided to take a breath and sip my luscious cocktail to recenter. I had a quick chat with the always-in-motion brain which had some preconceived notion of disappointment in a dish full of ingredients I loved and hadn’t even tasted yet! I dove in. Full forkful making darn sure I had a bit everything—the crunchy hazelnut, wilted arugula leaf, goat cheese crumble, and the precious bits of cauliflower not so well balanced atop a piece of crisp and thin-sliced apple. I clumsily pile into my mouth and start to taste—opening up the experience to a completely visceral response. So many competing flavors and textures my tastebuds didn’t know where to focus. As I continued to take a second taste, my mouth delighted in the lemony essence of the vinaigrette balancing against the crunch of the nut and the smoothness of the lightly fragrant goat cheese. The cauliflower added a woodiness that balanced beautifully against the very mild pepper in the arugula. As I mentioned, the arugula was almost scant on the plate, clearly intentional, to ensure the bite-balance of all the ingredients until the very last bite. It was far beyond what I expected and in the end a plentiful portion in spite of its somewhat precious appearance.
Spaghetti carbonara
Spaghetti Carbonara, $28.50 (I ordered the half-portion for $14.25) Housemade spaghetti, smoked pancetta, egg, Pecorino Romano, and fresh cracked pepper
As soon as I learned they would do a half portion of pasta, I was ALL IN on the carbonara. A simple, super rustic dish made often in Italian homes could not be a more appropriate choice with the approaching, much colder weather. The plate arrived with a gorgeous mound of fresh-strewn pasta. The misshapen spaghetti was a bit crinkled and held together with the gluey gorgeousness of the egg-and-cheese one-two combo. The glistening bits of pancetta were abundant below the curly wisps of added cheese. (I encouraged that the cheese be placed atop this beautifully piled pasta.) I swirled a curled portion on my fork and went for it. My eyes gently closed as my mouth enjoyed every explosion of flavor and depth. The texture, the flavor, the al dente-ness of the handmade pasta was everything right in the world. All in just that first mouthful. The second, third, and fourth proved even more enjoyable as I played between taking just a taste of the pancetta alone on the fork, trying the pasta without meat, and then trying full bites ensuring a combo of each thereafter. I took my time, allowing each bite to deliver a deeper level of delectable contentment.
Nutella Cheesecake, $11 Homemade Nutella cheesecake topped with fresh whipped cream and garnished with a sprig of mint
As I was about to order, Louis proactively asked, “The apple tart?”
I said, “No.”
He continued, “The Nutella cheesecake?”
“No,” I said. The cannoli thing—why should I get the cheesecake? An emphatic nod followed. And while I momentarily argued that I wasn’t a huge fan of cheesecake, the truth is my mom makes killer cheesecake and I love every version she every makes. (So I guess I only dislike crappy cheesecake of which I’ve also had a few.) While I awaited my cheesecake it only felt appropriate to order a single espresso and Sambuca on the side. It arrived in gorgeous manner on a platter with all the fixings of a traditional Italian after-dinner drink, served in the appropriate snifter with espresso beans happily floating atop the viscous, liquid licorice.
The cheesecake arrived and I hesitated not. Right. In. OMG OMG OMG. Get the paddles, I’m going down. It was heaven—creamy and hazel-nutty and airy and and and…(I may have passed out for a minute). I don’t know what made this freaking cheesecake so magical but it was. It wasn’t sweet. It was massively flavorful while being ironically light for a cake made of cheese! Nutella played a supporting role, appropriately here, making this a dessert I would most definitely order again.
What’s on Tap
Wet Ticket Blood Orange Belgian Pale Ale ABV 6.2%, Rahway, NJ
Carton Boat Session Ale ABV 4.2%, Atlantic Highlands, NJ
Kane Head High American-India Pale Ale ABV 6.5%, Ocean, NJ
Sixpoint Crisp Pilsner ABV 5.4%, Brooklyn, NY
Brotherton IPA ABV 6.6 % Shamong, NJ
Check with the bar for details and changes.
What’s Uncorked
Undici offers an extensive wine list. Here’s their list of hand-curated list of seasonal favorites only available by the glass on Thursday nights. Wednesdays are half-price bottles and Thursdays half-price glasses so be sure to check it out!
Located on River Road in Rumson just before the Oceanic Bridge with street parking across the street and behind the restaurant. In warmer weather, an outdoor patio sits in front along River Road with ample seating.
When to Show
Monday through Thursday: 4:00 p.m. to 10:00 p.m.
Friday: 4:00 p.m. to 11:00 p.m.
Saturday: Noon to 11:00 p.m.
Sunday: 11:00 a.m. to 9:00 p.m.
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.
If you’re looking to impress your sweetheart with your baking skills this Valentine’s Day, Salt Creek Grille – Princeton’s Executive Chef Wally Weaver is sharing a decadent chocolate lava cake recipe that’s sure to wow! If you’d rather enjoy a night out, Salt Creek Grille is offering a Valentine’s Day couples menu for $99 per couple with the choice of an appetizer to share, soup or salad for each, entree for each and a dessert to share. Call 609-419-4200 for reservations.
Recipe: Chocolate Lava Cake
Prep time: 20 minutes
Cooking time: 10 to 12 minutes
Serves 8
Ingredients:
4 oz semisweet chocolate callets or chips
1 stick butter, cubed, plus half stick for greasing
½ cup granulated sugar
4 whole, large eggs
¼ cup all-purpose flour, plus 3 tbsp for dusting
5 egg yolks
Directions:
Whisk together the chocolate and the butter in a double boiler.
Whisk together the sugar and the eggs on medium speed until light and fluffy.
When the chocolate and butter have melted together, whisk the chocolate mixture into the eggs in a slow steady stream until combined.
Stir in the flour until well incorporated.
Portion into 4 oz cups that have been lined with butter and flour.
Place in a 375°F oven for approximately 10 to 12 minutes.
The finished product should jiggle and feel soft. DO NOT poke it with a skewer or toothpick to check to see if it is done! When it is ready, invert the chocolate cake on a plate. Add whatever accompaniments you like (I like Tahitian vanilla ice cream, caramelized bananas, and strawberry coulis) and serve!
I was recently invited to dine at the newly-opened SOMOS Latin Kitchen & Bar in North Arlington, New Jersey. Those who are fans of Costanera, the popular Peruvian restaurant in Montclair, will be familiar with SOMOS chef/owner Juan Placencia. At SOMOS, Placencia endeavors to serve approachable delicious food, in a warm, welcoming space, all while offering a creative beverage program, which is not available at Costanera. “We want people to share in the joy and satisfaction of coming together over good food and drink in a beautiful, welcoming space. And we invite our guests to try all of the delicious Latin food we offer; there’s something for everyone here,” said Placencia.
The space, which accommodates around 150 diners inside and another 50 outside (when weather permits) was designed in collaboration with architect/designer Michael Groth. SOMOS is divided into a number of specific areas like the Plaza (pictured at top), a bright front room surrounding the bar and where we dined when we visited, the Taverna, a cozy area of banquettes, and the back room, which is dubbed El Mercado, a festive space designed for private celebrations and public events.
About the Drinks
For a Good Time Call
The cocktails program at SOMOS is one of the best in the area. Award-winning mixologist Rachael Robbins crafts beautifully-presented drinks that reflect her mastery of extracting interesting, well-balanced flavors out of a few simple ingredients. Click here for a video of the Humbert & Lo, made using either rum or vodka, lime, pineapple, and cotton candy!
The thoughtful, playful craft drinks list features cocktails, all priced at $11, and with some great names, like Carmen Sandiego, mixing Pisco, ginger beer and tangy calamansi—a Filipino lemonade; and For a Good Time Call (pictured at right), which I loved. This one is a concoction of Caravedo Pisco, vanilla, passionfruit, lemon, cane juice, and cava. I also sampled the holiday sangria – made with cranberry, clementine and rosemary ($8 for a glass or $26 for pitcher). Non-alcoholic beverages are also well-thought through and include agua frescas, chicha morada, and jugos.
The Bar
About the Food
SOMOS celebrates all of Latin America, Chef Placencia and his culinary team explore the entire universe of Latin cuisine with flavors with a global perspective. Our group shared some appetizers and a few entrées.
Some of our favorite starters were the croquetas ($7), the alitas de pollo ($10), and the ahi tuna ceviche ($14). The croquetas were fritters filled with aji de gallina, a Peruvian filling of chicken, yellow rice and garlic. They were perfectly crunchy on the outside with an ultra-flavorful filling and an addictive yellow pepper sauce called aji Amarillo. The alitas de pollo were six meaty chicken wings served with a spicy Romesco sauce. Good rendition of the bar favorite with good zing and crisp skin. The tuna ceviche was prepared with coconut, rocoto (a hot pepper), plantain, and lime. The tuna was of good quality and the preparation was different and refreshing with its milky, lime-infused sauce.
Croquetas
Ceviche
Seafood pasta (photo by Diane Biancamano)
Churrasco
Wings
While our appetizers were completely satisfying and filling, we did share some entrées and our favorites with the frutos del mar spaghetti ($23) and the churrasco ($25). The seafood pasta showcased shrimp, octopus, mussels, calamari in a tomato and piquillo pepper sauce—a sizable portion not shy on seafood. The grilled skirt steak encebollado (onioned) was delicious with its flavorful accompaniments of rice and black bean hash, poached egg, and fried plantains. The dish reminded me of growing up in South Florida.
SOMOS, which translates to we are, is sure to please fans of Latin cuisine and well-made cocktails in a fun, vibrant environment featuring live music. We’ll be back!
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.
Release: LAWRENCE TOWNSHIP, NEW JERSEY – Old York Cellars, a vineyard and winery located in Ringoes, NJ, will be celebrating the Grand Opening of its new Tasting Room at Quaker Bridge Mall on January 26 and 27, with live music, wine and food samplings, tastings with the winemaker, the release of its new 2017 Cabernet Sauvignon, ticket giveaways, and a free gift for the first 50 guests to arrive each day. In addition to a gourmet light bites menu, guests can also order from special food menus at various times throughout the event. The featured food vendors providing these menus are: Flying Pie Guy (Sat. 11:30 a.m. to 2:15 p.m.), Fired Up Flatbread (Sat. 4:00 to 7:00 p.m.), Cheezen (Sun. 11:30 a.m. to 2:30 p.m.), and Oink & Moo (Sun. 3:00 to 6:00 p.m.). Details about the Grand Opening can be found at oldyorkcellars.com.
Quaker Bridge Mall is the winery’s second satellite location. After opening a tasting room at Bridgewater Commons Mall last January it didn’t take long for owner David Wolin to decide to expand. David said, “Bridgewater showed us how much mall-goers appreciate a local business selling artisanal products. It was less of a surprise that they were excited to drink wine in the mall.”
Bar, Shop, Lounge
After signing the lease at Quaker Bridge, the team quickly set to work creating what David calls “a little piece of the winery in an unexpected location.” The new layout includes a stone tasting bar, where visitors can sample wine, and a gift shop that features products made in collaboration with local artisans. Guests can also enjoy a lounge area that provides comfortable seating for guests to enjoy a bottle of wine and a gourmet light bites menu. The winery expects to open its outdoor patio to guests this spring. In addition to providing daily food and wine service, the Quaker Bridge Tasting Room also has a full calendar of specials and events. It is clear Old York Cellars is trying to create an environment that offers its guests a unique experience rather than a place to simply buy and drink wine.
The Winery
Old York Cellars’ wine is handcrafted by acclaimed winemaker Scott Gares at the vineyard and winery located in scenic Hunterdon County, New Jersey. Scott’s wine has won numerous accolades at international wine competitions including best NJ Sparkling Wine for his hand-riddled “Blanc de Blanc.” The winery is open to the public year round and features a full calendar of events. For more information about Old York Cellars Winery, wines, custom labels, or events visit oldyorkcellars.com.
Quaker Bridge Mall
Quaker Bridge Mall is located on Route 1 in Lawrence Township, New Jersey. It is New Jersey’s premier shopping destination with over 90+ stores, serving the communities of central New Jersey, its surrounding counties as well as cities in both New York and Pennsylvania. Among the 90+ stores, Quaker Bridge features Apple, Coach, Lord & Taylor, Macy’s, Michael Kors, Sephora, and much more. Quaker Bridge, a wonderful climate controlled indoor mall, has many exciting dining options from sit down restaurants such as The Cheesecake Factory to grab and go choices such as Daniel’s Ramen. For more information on Quaker Bridge Mall please visit us on Facebook facebook.com/shopquakerbridge and Twitter @QBMall.
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Please contact Narendra Haynes for more information.
This reporter typically isn’t a fan of Top-10 lists regarding beloved New Jersey diners. I’ve carefully avoided such an exercise while exploring Jersey diners...
Zoe Gelsi showed an early passion for cooking, and currently works for acclaimed chef Ariane Duarte at Ariane Kitchen & Bar, in Verona. Zoe has appeared on the Food Network twice, first at a tasting table with Bobby Flay on Worst Cooks in America, and again on Chopped Junior, Season Two, where she was a finalist. Zoe is a freshman at Montclair High School and is thrilled to be on the Jersey Bites stage.
Why do you think that your events have appealed to guests nationwide?
