During the holidays, many of us have guests over to our homes, and many of us are guests. Either way, we’re often faced with choices about what to do next in the leftovers department. Here’s a guest post from Fairway Market Cafe and Steakhouse with a few pro tips!
Holidays are the time of year when your family gets together—grandparents, parents, nieces, nephews, cousins, and more—to feast over a huge amount of delicious food. When all is said and done, there will be a lot of leftovers. The trick is to not just reheat and eat the leftovers begrudgingly over the course of three days. Instead of wasting so much food, you can take a few tips from Chef Vincent Olivieri, director of culinary development and chef de cuisine at Fairway Cafe and Steakhouse. His ideas will help to reduce waste and maximize the hard-earned money you’ve spent preparing everything.
1. Send guests home with food!
This one seems obvious, but it’s crucial. Use this opportunity to send them home with food that’s harder to transform–items like stuffing or sweet potato casserole.
2. Make a stock.
Don’t throw out those bones! (Your grandmother was right—they are packed with nutrition.) Making a broth from the turkey (or chicken) bones may seem like a lot of work, but believe me it is worth it, and is also high in certain nutrients: niacin, phosphorus, vitamin A, zinc, and selenium.
3. Make a cottage pie.
There’s a lot more to do with that big plate of leftover chicken and mashed potatoes than just reheating and eating. Cottage pie is an age-old tradition that dates back to the 1700s as a way to prepare savory bits of meat along with potatoes, vegetables, and herbs. Historically, it’s considered peasant food, and that’s why we love it—it’s practical and relatively inexpensive, yet satisfying, filling, and nutritious.
4. Make a cheesesteak.
Cooked prime rib is so versatile. Chances are you have leftover bread, cheese from antipasto, and there are almost always onions lying around.
5. Make prime rib hash.
This is another great dish to make with prime rib. All you need are some leftover potatoes, onions and some leftover veggies. Once your meat is cooked through and nicely browned, drop two eggs on top. Crack them right on top and put the whole thing into the oven until the whites of the eggs are cooked through.
If you’re looking for a rich and savory side dish for your holiday party, look no further than this Yukon and Sweet Potato Au Gratin from Executive Chef Wally Weaver of Salt Creek Grille – Princeton. This dish will warm your guests up with butter, Asiago, Parmesan, and heavy cream. Chef Weaver’s cheesy, indulgent side dish only takes 30 minutes to prep!
Ingredients
3 tablespoons unsalted butter 5 cups heavy cream 1½ cups grated Asiago
1½ cups grated Parmesan
6 large Yukon Gold potatoes, peeled
1 sweet potato, peeled Salt and freshly ground black pepper, for seasoning
3 tablespoons fresh thyme and rosemary
Directions
Heat oven to 300°F and generously butter a 9-by-13-inch baking pan or shallow gratin dish.
In a medium pot, bring cream, herbs and a pinch of salt to a simmer. Simmer until reduced by ¼, about 10 minutes.
Strain the cream and reserve the mixture. Mix the two cheeses together.
Using a mandoline, slice the potatoes into 1⁄8-inch-thick rounds.
Ladle a thin layer of cream on the bottom of the dish. Place 1 layer of potatoes in the pan, slightly overlapping as you go, and completely covering the bottom.
Sprinkle with salt and pepper (not too much pepper!), then pour some of the cream mixture over potatoes.
Top with a level layer of the cheese mixture.
Make 2 additional layers with the Yukon potatoes and then 1 layer of the sweet potato and then 3 more layers of Yukon potatoes. Don’t put cheese on the top (you will add a top layer of cheese later). Press down to compact the potatoes.
Cover and bake until potatoes are tender, about 2½ hours, then sprinkle top with remaining cheese and bake until browned and bubbling, 10 to 15 minutes.
Garnish with herbs. Let cool slightly, then serve.
Additional Notes
Serves 6 to 8 people. Prep time: About 30 minutes. Cooking time: Approximately 3 hours. This recipe can be made in advance and reheated.
I arrived on a blustery evening during the beginning of the week before Christmas. It being barely into happy hour during this pre-holiday crunch, I anticipated an empty space. To my pleasant surprise, however, the bar was just under a bustle. I wandered into the “big” bar inside the doorway to the left, passing other super-chic bar-in-the-round just beyond the the hostess station. I sat toward the far end—deep inside the bar—lined with gray leather semicircular booths, each built around a gorgeous white marble table.
Who Served Me
Ally, eager to confirm the proper spelling, “that’s two l’s and a y!” Joe, her barback, was busy passing her back and forth, wiping down glassware, placing ‘setups’ for guests ordering food, and grabbing waters for those in need. They skated by each other as if in an intricate dance; Ally definitely the lead.
Bartender’s Favorite Bite
Ally was not the kind of bartender to hang and chat. Attentive and—like a shark—always on the move. Keeping busy between customers, setup, supporting floor staff, and more. So when I caught her eye for a fleeting moment, I blurted out, “What’s your favorite menu item?” She paused for a quick sec then said, “I’d have to say the drumsticks.” She went on, “They are really good and there are a lot of them. They are just so big and juicy. I mean there are only three but they are really meaty and filling.”
“I totally agree,” Joe chimes in, thrilled to contribute his deep knowledge of a good wing. The reference was a happy-hour feature: chicken drumsticks with black pepper barbecue glaze.
The Vibe and My Vantage Point
Sexy. Chic. Swanky. French. Pascal & Sabine offers all the ingredients for guests to create a fun night out. Dark lighting, pops of red, a great blend of tables, bar seating, banquettes, and long tables. Two gorgeous bars and floor-to-ceiling windows. It’s a great spot for a girls’ night out, a romantic date, or celebratory group dinner. I’ve been lucky enough to be here for two of those three scenarios and both were quite memorable.
Today, I loved it just the same, and the cool thing? About midway through my experience, my phone was dying so I had to move my bar seat. Ally directed me toward the front of the bar and said to Joe, “Can you please reseat her at the booth?” The booth? What did she mean? So as I arrived at the front, short side of the bar, just beyond the hostess station, was a double booth seat replacing the expected last two bar stools. This cozied-up-against-the-bar location would be the perfect spot for a tryst.
What Quenched My Thirst
Hemingway daiquiri
Hemingway Daiquiri, $7 (same price as all happy hour cocktails) White rum, lime juice, grapefruit juice, Luxardo Maraschino
Sultry and refreshing, this daiquiri contradicts the usual expectation of a frozen drink that’s conjured when the word is uttered or read on a cocktail menu (think curvy glass with an umbrella). This wonderful bevvy served in a sexy coup glass lived up to its namesake’s bravado and swagger, as it was at once captivating and easy. The tart finish kept me going back for another sip and the deep, dark Luxardo cherry sorta made the final sip the very best one. Said cherry offered dreamy punch to the final swirl of grapefruity deliciousness.
What Fed My Soul
Deviled Eggs, $6 Smoked paprika, pickled red onion (pictured at top)
I am a sucker for the simplicity of a good deviled egg so was super jazzed to see this on the menu. The dish arrived in grand splendor–two lovely eggs halved, filled with the subtle yellow filling sprinkled with golden red paprika and green chives. The first bite revealed a firm white, the center reminiscent of a horseradish overtone. I quickly changed my opinion and determined it was perhaps more dijon. When I went back for a second bite, I realized what was missing for me: the texture was aqueous, missing the depth and creamy consistency I’m used to in a deviled egg. The yolky center was hefty enough to stay on a spoon if tested. The eggs were indeed cooked as promised and the flavor profile lovely, however, I don’t think I’d rush to order this again.
Beer-braised Berkshire pork vol-au-vent
Beer-Braised Berkshire Pork Vol-au-Vent, $7 Three pork-topped mini pastry puffs
No matter how old I get, the truth is, expectation is tricky business. I read the description and on this chilly night felt drawn to what I anticipated being a sumptuous single puff filled with braised pulled pork deeply steeped in beer and other flavors. There is not one part of that expectation that delivered. Shame. On. Me. Arriving like open-faced mini pot pies, the pork was finely minced, making it almost impossible to discern the seasoning. The dish was simple and well flavored. I was wishing for a larger mound. The puff pastry’s buttery goodness overwhelmed the amount of pork that sat atop the puff.
Escargot
Escargot, $10 for 6 (or 12 $15) Six served on an escargot plate drenched in herb butter
Just before the escargot arrived, Joe dropped off a basket of bread that was sliced super thin and served with a mini puck of butter topped with coarse sea salt. The plump snails were barely visible beneath the luscious pool of herby butter, which was just waiting to welcome every piece of that fresh bread.
Beyond the Bar
Right on Cookman in Asbury Park, Pascal & Sabine is the creation of the Smith,which also owns Porta, Little Buddy Hideaway, and more. The people at Smith know how to create a truly atmospheric experience. Pascal & Sabine is located close to other great spots and it’s worth building a full night around your dinner there.
When to Show Monday through Thursday: 11:00 a.m. to 11:00 p.m. (kitchen serves until 10:00 p.m.)
Friday and Saturday: 11:00 a.m. to 2:00 a.m. (kitchen serves until 1:00 a.m.)
Sunday: 10:00 a.m. to 11:00 p.m.; kitchen serves until 10:00 p.m.
Closed Christmas
Open New Year’s Eve 11:00 a.m. to 2:00 a.m. on January 1 (kitchen serves until 11:00 p.m.)
Know Before You Go! Happy hour takes place daily. Please check the website for more information.
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 talks about a restaurant he went to while in Daytona (below) and DJ Joe blames Nicky D for his menu choice when he goes out to eat (pictured at top, fajita, from Chili’s).
Bubba Gump Shrimp in Daytona Beach, FL
Fattest Food of the Week
Nicky D is shocked at where the delicious cookies he ate came from and DJ Joe has a treat from his mom.
Vanilla-frosted brownies (made by DJ Joe’s mom, Bernadette)Cookies from Costco (Kirkland signature brand)
Food Store Forensic Files
DJ Joe (left) and Nicky D
DJ Joe gives an update on an earlier investigation and investigates a new issue at his local supermarket.
Topic of the Week
Hot dogs! The guys talk about hot dogs and find out they disagree on a few things.
I profess to know a lot about food: how it grows, where to get quality ingredients, how to prepare it, and most certainly how to eat it! However, I was amazed at how much I hadn’t yet digested in spite of my appetite for knowledge. So I recently attended the Terra Madre Day, hosted by Slow Food Northern NJ, at the Woodland in Maplewood, NJ. If you missed it, you can find info about their next event at the end of this article.
As I strolled the farmers market and chatted with people along the way, I learned quite a bit. Here are some of the highlights of my day.
Highlights of Terra Madre Day
1. About the Movement
The slow food movement is simple. It’s intended to inspire individuals and communities to change the world through food that is good, clean, and fair for all. (To learn what the GOOD, CLEAN, FAIR values are, click here.) Slow Food USA is part of a global movement that’s creating change in more than 160 countries around the world. In the U.S. alone, there are over 150 local chapters and a growing community of about 6,000 members.
2. About the Day
Terra Madre Day is dedicated to promoting the diversity of food traditions and production through expressions of love for the planet, and to help defend the future of the earth for generations to come.
3. Slow Food: Better All Around
Slow food is just better–for those who eat it, for those who purvey it, and for the animals and environment we are unnecessarily destroying. It’s better for us and for the earth; what could be bad?
4. Who’s Margaret Noon?
Margaret Noon is credited as the pioneer of the Northern NJ chapter and now resides as a farmer herself. Here’s an article about her from NJ.com 10 years ago when she led the chapter.
5. More than Food
Slow food purveyors create a range of non-food products including soaps, beeswax candles, and woolen mittens!
6. A Great Haul
I spent less than $75 and came home with an amazing array of goods including scones, squash bread, bone-in pork chops (which were the best I’ve ever prepared at home). I even bought my dad and Uncle Joe kielbasa, which will be a huge treat New Year’s Day. (Pictured at top.)
7. A New Favorite
My new obsession: the slow cooked, prepared lentils from The Hummus Boss. (And this guy can also bake.) His Lebanese version of baklava was killer and my kids raved over his Ghirardelli chocolate cookies, which were so decadent I only bought them one to share! Really, each vendor who showcased offered a sample, taste, friendly face, and education about their products and their commitment to creating a better earth through food.
8. Terrific Turnips
I absolutely love me a turnip scone!
9. Vendors to Remember
Here is a full list of vendors, alphabetically listed, with links. Please try to support them this holiday season!
The passion for the movement inspired me to support it, and I hope you might as well. Click here to find a local chapter.
If you like what you’ve seen here, make a note that the Northern NJ Slow Food Chapter will host its next event on Sunday, February 3, 2019—Super Bowl Sunday. For information on becoming a vendor, volunteer, or for other info, please email [email protected].
Who says summer is the only time to enjoy the southernmost community in the Garden State? When the temperatures drop, Cape May continues on, offering plenty of Victorian holiday charm. Dozens of small shops remain open and yes, so do a number of restaurants worth writing home about. Here are just a few Cape May eateries you’ll want to dig into during your holiday season visit.
The Mad Batter
Start with Breakfast at the Mad Batter
The Mad Batter is set inside the Carroll Villa Hotel. It’s one of Cape May’s best-known breakfast spots and is loaded with Victorian charm. Stop in and enjoy the orange and almond French toast or Belgian waffles with pecans. Customers also love to indulge in the Chesapeake Bay Benedict, which tops traditional eggs benedict with jumbo lump crab meat. On weekends, the restaurant fills up, so arrive early or expect to wait. It’s also open for lunch and dinner.
When it comes to no-frills lunch spots, the C-View Inn, which prides itself as Cape May’s oldest tavern, is hard to beat. “Great food, cold beer” show in big letters outside, and this place delivers on both. It draws a local crowd, but tourists are always welcome. The restaurant is decorated modestly, and the food is quality. Don’t skip the chowders (clam or corn) or wings—all are local favorites. You’ll find plenty of beers on tap, and the staff is always extremely helpful. Friendly note: Despite its name, this restaurant does not have a sea view.
Before you head to dinner, make a pit stop at Love the Cook. This artisan cookware and bakeware shop offers a platform for local vendors to sell their goods. Cookbooks, bakeware, spices, jellies, and more line the shelves of the small shop, and the employees are extremely friendly, should you have any questions. It’s the perfect excuse to shop local (and treat yourself to an early gift, too). Love the Cook offers gift cards as well and also has its own line of artisanal roasts for the coffee lover in your life.
The Lobster House
Break for Appetizers at the Lobster House
It’s one of the most iconic restaurants in Cape May, and it welcomes you as soon as you cross the bridge into town. During the Christmas season, the bar room in the Lobster House offers a perfect place to grab a drink and an appetizer: Try the calamari or oysters Rockefeller. The bar holds plenty of customers, and tables line the back wall, but the best seat in the house is snugly placed between the bar room’s Christmas tree and the massive brick fireplace, decorated beautifully for the season. Before you leave, step out the back door and spend a few minutes walking past the docked fishing boats. You’ll usually see a small, colorful Christmas tree set atop the main boat.
The Lobster House
906 Schellenger Street (at the Fisherman’s Wharf)
609-884-8296
The Brown Room at Congress Hall
Enjoy a Cocktail in the Brown Room at Congress Hall
After taking a peek in the outdoor shops surrounding Congress Hall’s swimming pool (the pool remains open with a fire pit in the center), head to the Brown Room for a martini or a Manhattan. Feel free to sit at the bar and watch the tedious bartenders work their magic, or find a seat on the couch near the fire. Listen to subtle music and take in the decor and conversation. On Saturdays, this place gets packed by late afternoon, so visit earlier in the day or on a Sunday to enjoy it to its fullest.
The Ugly Mug is a pub-style restaurant with atmosphere like no other spot in downtown Cape May. The seating is tight, which reflects the age of the pub and building, and the place is always packed. On a weekend, expect to wait a while for a booth, but it’s worth it. (Make sure to order the mini tacos to start—they’re not on the menu, but your server will know). Look up and notice the hundreds of mugs hanging from the ceiling; they belong to members of the Ugly Mug Club. You’ll notice some mugs face toward the ocean; they’re turned opposite the others to honor individual club members who have passed away.
For something a bit cozier and not quite as loud, head to Lucky Bones. It’s outside the town center, so you’ll need to drive a few minutes, but it does have a good amount of parking. The low ceilings and exposed beams make it feel like a warm, pub-style retreat. The menu is mostly seafood, but there are a few meat options included as well, such as the char-broiled steak frites and grilled Cuban-spiced pork chop. If you’re looking for a seafood dish, try the crab and shrimp cakes or the local little neck clams over linguini.
The Washington Innhas consistently been one of the best restaurants in Cape May. It’s among the town’s most sophisticated dining destinations and boasts one of the most extensive wine lists in the nation. Don’t expect to have a cheap meal here, as entrees average about $33. It’s a more limited menu than other places on this list, but the dishes are exquisite and no meal will disappoint. Plus, dining in an 1840s building means you’re surrounded by history and charm. Round out the dinner by pairing an entrée with your choice of hundreds of wines.
Note: Jersey Bites was invited to visit Zeppelin Hall. The meal was complimentary.
Belgium comes to New Jersey. Zeppelin Hall, the grand biergarten in Jersey City, has a special menu of authentic dishes through December 23 that will satisfy your tastes for the European country’s treasured cuisine. We like that Zeppelin Hall is totally decked out for the holidays, so you can appreciate the festive atmosphere while you indulge in the top-notch food and drink.
Come Hungry
Executive Chef Franco Robazetti and his team have put care and expertise into curating the Belgian-style menu. Start your culinary journey with a dish that is ideal for cold winter nights. The fondue has a rich blend of cheeses, made with Belgian beer and served with artisanal bread. We enjoyed the Belgian burger, a half-pound Angus beef patty, garnished with Roquefort cheese, double smoked bacon, tomato, arugula, cognac Dijonnaise on a toasted potato bun. Steak lovers will savor the 16-ounce sirloin steak, done to your exact liking and served with Belgian frites. Other tempting entrees include Belgian grilled cheese, wild mushroom grilled cheese, and grilled beef and cheese.
Steak frites
One of Belgium’s national dishes is their moules frites, or Belgian frites, and Zeppelin Hall makes them just right. The thin and crispy fried potatoes are nicely seasoned. While the potatoes are served as a side to many of the menu items, you can also order them as an appetizer or small plate to enjoy with drinks.
Mussels are another dish that is prized in Belgium and Zeppelin Hall is preparing the tender, fresh shellfish six different ways. We relished mussels Montrochet, with white wine, goat cheese, and roasted red pepper. The generous portion was served classic style, in a pot with rich broth and a side of Belgian frites. The mussels make a great table share.
The Belgian draft beer menu is one of the best we’ve seen. They are served in 16- or 34-ounce glasses, 48-ounce pitchers or 12-ounce tulips. The selections include La Chouf, Kwak, Monk’s Café, Duvel Single, Piraat Ale, Palm, Hoegaarden, and many more.
You may want to save some room for dessert, especially if you like chocolate. There’s chocolate fondue for two and Belgian waffle strips that are served with melted Nutella, toasted marshmallows, and powdered sugar.
To Belgium, and Beyond
In addition to the limited-time Belgian menu, Zeppelin Hall continues to serve all of the favorite menu items they are known for, like appetizers, salads, burgers and sandwiches, entrees, specialty sausages, BBQ, and kids’ meals, along with a complete beverage program that includes cocktails, wines, and a vast selection of beers.
Stop by Zeppelin Hall this holiday season. Take in your favorite sporting event, relax by their fireplace, or enjoy live music on the weekends. Their festive New Year’s Eve party will feature a DJ with dancing, no cover and free hats and noisemakers. (No reservation required!)
Zeppelin Hall
88 Liberty Drive
Jersey City, NJ
201-721-8888
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.
The Simple Greek opened its doors in Livingston, NJ, last month, with an interactive ordering process and assembly-line layout. The Eisenhower Parkway spot allows guests to build their meals exactly how they want them—starting with a pita or a salad, and the front of the open kitchen gives customers the chance to interact with the employees and feel like they’re part of the preparation process. “I’m so excited to share this chapter of my life with the people of Livingston,” Keith Baxi, co-owner and manager, said in a release. “I love Mediterranean food and I find Livingston to be an amazing place. I am thrilled to combine those two loves and bring this fresh and unique concept to my friends, family, and community.”
From a chicken gyro bowl to an order of stuffed grape leaves you’ll find a range of traditional Greek ingredients and dishes on the menu. Craving chick peas? Check! Looking for lamb kabab, or even some baklava? You’re in the right place.
“The Simple Greek is excited to share our love of authentic Greek food in a fresh, open format with the community in Livingston,” Brian Carlisle, president of The Simple Greek, said in a release. The fast-casual restaurant, owned by Jersey City-based TSG Livingston LLC, has a Monmouth County location, in Holmdel, as well.
The Simple Greek
288 Eisenhower Parkway
Livingston, New Jersey 07039
I arrived just as the hour struck 3 p.m. (opening time at Nauti). The bar was empty with the exception of two maintenance fellows working on the sliding glass door closure, the bartender who was busily decorating the newly placed Christmas tree with blue and white Hanukkah lights, and two kitchen masters—Francisco and Kristin—prepping behind the bar. So of course, I went straight for the sweetest seat in the house: corner spot, next to the window looking out to the great blue beyond.
Who Served Me
Michele, who introduced herself after having left her place at the tree to swing back around the bar. She joined Nauti after the reopening a couple of months back. Bright blue eyes matched only by her sparkly demeanor and big smile. Before long the bar was filling up, and Michele did her part to tuck everyone in one by one, like every great bartender should.
Bartender’s Favorite Bite
As always, I ask my bartender her favorite item on the menu. Without much provocation, Michele comes right out with it. “On the snack side,” she said, “oh, the clothesline bacon. It’s such a thick cut. It’s not the thin bacon you get at breakfast. And it’s just, the maple. I am such a bacon freak and this is just the best. It will single-handedly make me resize my wardrobe, at least one size up!” I loved the way she spoke as if meditating all the while. (And more on the bacon below.)
The Vibe and My Vantage Point
Easy, breezy, full exhale. What more could you want from a tiki bar? Simple, glass enclosed, and set out on the sand, facing the ocean. It’s a magical place off season. As a former member of the Driftwood Cabana Club (home of Drifthouse by David Burke), I loved the tiki, but it was no Nauti Bar then. The drinks were bar swill and the cups plastic. No food in sight and no vibe whatsoever. The new change is a complete breath of fresh air. Not because the decor is markedly different or even because the bar menu now includes really decent wine and beers. No longer just for summer lovin’, Nauti is now a real destination thanks to the simple-yet-poignant culinary magic only David Burke brings.
What Quenched My Thirst
Pisco Spiced Cookie
Pisco Spiced Cookie, $12 Kahlúa, RumChata
Holiday goodness in a glass with a sprinkle of chocolate. I am really not your typical creamy, after-dinner-drink kinda woman, but the one cocktail I wanted was just removed from the menu for the season. So, with a limited specialty drink menu (and even though Michele will make anything), she recommended the “cookie” due to its irresistible appeal and customer compliments she’s received. Interestingly, it wasn’t syrupy sweet like I anticipated; it was straightforward yet potent. I can’t imagine having more than one but this one was an absolute delight!
What Fed My Soul
Bacon on a Clothesline
Bacon on a Clothesline, $15 With pickle, lemon
Are you kidding me? When this dish arrived before me, I saw it: Bacon, literally hanging from a clothesline. I was enamored with the whole idea. But wait! There’s more. A blowtorch! YES. A flipping blowtorch. Over comes Francisco with a blowtorch. He begins to sear the maple bacon, right there. My eyes glaze over as I’m drawn into the hot, blue heat of the torch’s flame. Watching as the bacon slowly drips its goodness onto the pickle spear below. So elegant. I could not wait to taste it! The novelty of the presentation continues with the clothespins to hold the bacon and scissors to cut (to avoid scorching your fingers). Michele was right: this was not your typical breakfast bacon. Thick cut, maply, but not overly done. With a little squeeze of lemon it brings out the sweet top notes letting the smoky, fatty depths linger on the tongue. If you like bacon, and maybe even if you don’t, this is a dish worth ordering—even if only for the blowtorch.
Lord of the Wings
Lord of the Wings, $12 Thai style, with shishito peppers, radishes, scallions, chili sauce
Grilled to perfection, this plentiful pile of chicken wings arrived unlike any before. Glistening with a gooey, colorful topping of Thai chili sauce, scallions, and razor-thin sliced radishes, the colors popping off the plate were only matched by the aroma wafting up. The shishito peppers wilted beneath the heft of the wings, adding another layer of gorgeous light green color and smoky mild peppery goodness. This was a really fresh take on the regular ol’ chicken wing.
Prosciutto and arugula pie
Prosciutto and Arugula Pie, $13 With grapes, pine nuts, Parmesan
As you may know, I love a prosciutto-arugula combo. The pies are really cooked just right: a bit larger than a single-serve with generous amounts of gorgeous green arugula combined with ribbons of prosciutto. The “wow” came from the sweet pop of slightly roasted red grapes against the nutty charm of the tiny pignoli. A nice touch of contrast for a pizza combo that’s become so ubiquitous.
Beyond the Bar
Located on the property of the Driftwood Cabana Club, Nauti Bar offers a true respite from the dreary days of winter with good vibes and a great view. Happy hours feature three-course tasting menus and 25% off wine selections. Of course, the bar is game-time ready, complete with multiple TV screens.
When to Show
Tuesday, Wednesday, and Thursday: 3:00 to 10:00 p.m.
Friday: 3:00 to 11:00 p.m.
Saturday: 11:00 a.m. to 11:00 p.m.
Sunday: 11:00 a.m. to 10:00 p.m.
Know Before You Go! Happy hour takes place daily. Please check the website for more information.
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.
The guys talk about their trip to the Allendale Bar and Grill and Nicky D also talks about his birthday dinner at Houston’s (dessert pictured at top).
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Burger from Allendale Bar and GrillFrench dip from Houston’sHouston’s sundae
Fattest Food of the Week
Nicky D gets his favorite dessert at Applebee’s and DJ Joe goes for a Dairy Queen Blizzard.
Vanilla salted caramel Blizzard from Dairy QueenBrownie sundae from Applebee’s
Food Store Forensic Files
DJ Joe (left) and Nicky D
DJ Joe investigates and discusses a new feature at his grocery store.
Topic of the Week
Cereal: The guys talk about their favorite cereals, how they eat their cereal, and much more.
