Two-hundred-forty square miles. That’s just more than half an average-size New Jersey county. It’s also the territory consumed by the Camp Fire in California. Over 80 people have perished with more than 500 unaccounted for. Approximately 19,000 structures are in ashes.
What do these sobering stats have to do with beer in New Jersey?
Label art for Sierra Nevada Resilience Butte County Proud IPA (courtesy of Sierra Nevada Brewing)
Last month we gave you the story of Friends Giving, a local effort to aide food insecurity in New Jersey, which was initiated by Double Nickel Brewing (Pennsauken). This month, to aid with rebuilding in the aftermath of the Camp Fire, California’s Sierra Nevada Brewing (Chico, CA) has taken a similar concept and rolled out nationwide. Not only are they brewing Resilience Butte County Proud IPA and donating 100% of the profits to a Camp Fire Relief Fund, which they set up, but they are inviting suppliers and breweries across the nation to participate, too. On their website, owner Ken Grossman states, “We are working with malt, hop and yeast suppliers to provide raw ingredient donations to all participating breweries, that sign up prior to December 7, and are asking those breweries to donate 100 percent of their sales to the fund as well.”
Sierra Nevada owner Ken Grossman (courtesy of Sierra Nevada brewing)
Helping Hands
Almost 1,300 breweries have joined the cause so far. As of this writing, 15 New Jersey breweries are participating and many of them are listed below. No doubt more will join the effort. Sierra Nevada is keeping a tally sorted by state here.
The craft beer community can be irreverent and prickly at times, but it has always been quick to embrace a worthy cause. Superstorm Sandy is not so far behind us that we have forgotten what it’s like to endure a natural disaster: the scars are with us yet.
All you have to do to help is have a beer. Or two.
Tell people you’re from New Jersey, and they’ll picture—and possibly remark on—heavy traffic and congestion. But away from the Turnpike, there’s another side of Jersey waiting to be explored. Sprawled across 56 municipalities in seven South Jersey counties sits more than a million acres of forest known for three things: sandy soil, water the color of iced tea, and the Jersey Devil.
History of the Pine Barrens
When Swedish and Dutch immigrants arrived in the 1600s, the crops they were accustomed to growing couldn’t thrive in South Jersey’s sandy soil. Thinking the soil barren, these settlers dubbed the area the Pine Barrens—also known today as the Pinelands National Reserve. Often described as “iced tea,” the dark brown water in South Jersey’s lakes and streams gets its color from the area’s abundant cedar trees and naturally occuring iron.
Legend and Lore
Hidden in the shadows of pine trees and sandy river beds lurks one of the Pine Barrens’ most famous tall tales: the Jersey Devil. According to legend, a pregnant 18th-century woman known as Mother Leeds cursed her 13th child. After his birth, the infant transformed into a monstrous creature who sprouted wings before flying away to haunt South Jersey for centuries to come. While many people claim to have seen the infamous monster, some historians believe a religious conflict involving Benjamin Franklin precipitated the legend.
Eating in the Pine Barrens
If you’re brave enough to risk a run-in with the Jersey Devil, you’ll discover a bucolic landscape, home to a variety of unique places to eat and drink. Wander off New Jersey’s beaten path and stop at one of the Pine Barrens’ many noteworthy eateries. Here’s a look.
Diners & Luncheonettes
Lucille’s Country Cooking
Lucille’s Country Cooking (Warren Grove): In 2015, Anthony Bourdain filmed an episode of Parts Unknown in New Jersey. The episode features a segment at Lucille’s Country Cooking, an old-fashioned diner that first opened in 1975 in Warren Grove. Although Lucille died in 2016, visitors still flock to the restaurant for the homemade food she made famous. If you come on a weekend, expect to wait. Jersey favorites like fried pork roll abound on Lucille’s menu. The restaurant offers indoor and outdoor seating and also sells homemade pies and souvenirs, including an “I saw the Jersey Devil at Lucille’s” bumper sticker and t-shirts that read “I ate with the Jersey Devil.”
1496 Route 539 Warren Grove, NJ
256-444-2722
Hours
7 a.m. to 3 p.m.
7 days a week
Angie’s Country Cafe (Hammonton): Angie’s Country Cafe is set within two miles of four Pine Barrens attractions: Atsion Lake, Atsion Mansion, Wharton State forest camping sites, and Pinelands Adventures, where you can rent a kayak or canoe. Housed in a small brick building along Route 206, Angie’s serves breakfast and lunch and also caters events. Because the Pine Barrens is home to a number of gun clubs, Angie’s menu boasts a “Hunter’s Big Buck Breakfast” that includes eggs, potatoes, bacon, and toast. Fans rave about the cafe’s breakfast potatoes and French toast on Angie’s Facebook page.
Maurice River Diner (Port Elizabeth): Located to the south in Cumberland County, the Maurice River Diner offers down-home favorites like chicken pot pie as well as seasonal desserts like pumpkin cheesecake. Come hungry: reviewers on Google report that the portion sizes at this diner are “MASSIVE!” After you eat, take a 15-minute drive to the Glades Wildlife Refuge on the Delaware Bay. Alternatively, you can swim, boat, or fish in nearby Lake Nummy at Belleplain State Forest, which also offers camping and hiking.
3830 NJ-47 Port Elizabeth, NJ
856-327-4433
Hours
6:30 a.m. to 9 p.m., Monday through Thursday 6:30 a.m. to 10 p.m., Friday through Sunday
Seafood
Oyster Creek Inn
Oyster Creek Inn (Leeds Point): Ask locals about off-the-beaten-path restaurants in the Pine Barrens, and someone will undoubtedly mention the Oyster Creek Inn, known for its fresh seafood, sushi bar, and spectacular views of the bay. Drive through miles of dense pine forest to arrive at this hidden gem in Leeds Point, a remote area that is also the purported birthplace of the Jersey Devil—according to local legend.
41 Oyster Creek Rd Leeds Point, NJ
609-652-8565
Hours 4 p.m. to 9 p.m., Wednesday and Thursday 12 p.m. to 9 p.m., Friday and Saturday 12 p.m. to 8 p.m., Sunday Sushi bar: 4 p.m. to 9 p.m., Wednesday through Saturday; 4 p.m. to 8 p.m., Sunday Early bird specials: 4 p.m. to 5:30 p.m., Monday through Thursday Closed Mondays and Tuesdays
Deli Food
Nixon’s General Store (Tabernacle): When Henry Peters opened Nixon’s General Store in 1850, it was a hotspot for political discussion and local gossip. Today, owners Jigna and Ashwin Patel continue to serve up deli meats, ice cream, and other takeout favorites like hoagies and cheesesteaks. The quaint colonial-style store, which also offers outdoor seating, is just a short drive from Chatsworth’s cranberry bogs, home to Ocean Spray’s receiving facility and the annual Chatsworth Cranberry Festival. Up the street from Nixon’s sits Russo’s Fruit and Vegetable Farm, a family-owned farm market and bakery since 1940. Russo’s also hosts family-fun activities like hayrides and apple picking.
540 Chatsworth Rd Tabernacle, NJ
609-268-9800
Hours
7 a.m. to 9 p.m., Monday through Friday 7:30 a.m. to 9 p.m., Saturday 7: 30 a.m. to 8 p.m., Sunday
DJ’s
D&J’s Atco Deli (Atco): At D&J’s on Jackson Road, you’ll experience Atco’s small-town feel where everyone seems to know everyone else. Debra and James Grace opened the small luncheonette in 1984. Just four miles away is New Jersey’s oldest drag strip: the Atco Dragway. Although D&J’s only accepts cash, an ATM is located at the Atco Convenience Mart across the street.
294 Jackson Rd Atco, NJ
856-767-8412
Hours 6:30 a.m. to 2 p.m., Monday through Saturday (closed Sundays)
Barbecue
Christine’s House of Kingfish BBQ (Shamong): In 2004, Towanda Price opened Christine’s House of Kingfish BBQ in a roadside stand near Atsion Lake on Route 206. Visitors rave about the stand’s smoked chicken and ribs. Before you visit, plan ahead: Christine’s is a seasonal operation open only half the year – Friday, Saturday, and Sunday – from Memorial Day to Super Bowl Sunday.
926 Route 206 Shamong, New Jersey
609-268-3600
Hours
from Memorial Day to Super Bowl Sunday, 12 p.m. to 6 p.m., Friday and Sunday 12 p.m. to 7 p.m., Saturday
Booze
Nesco Liquors (Nesco): Step back in time as you drive down Nesco Road, a rural area in Atlantic County where a wooden sign at an old church reads, “Live Bluegrass Music.” Besides forest and farmland, you won’t find much else. Nesco Liquors, which opened in 1960, is one of the only businesses along this stretch of the Pine Barrens. The liquor store is located just a couple miles from Batsto Village, a historic colonial village and state park featuring a museum, lake, gift shop, mansion, nature center, and hiking trails.
3180 Nesco Rd Hammonton, NJ
609-561-8704
Hours
9 a.m. to 10 p.m., 7 days a week
Sweets
Penza’s Pies
Penza’s Pies at the Red Barn Cafe (Hammonton): Over the years, both the New York Times and the Food Network have featured Penza’s Pies, an old-world-style cafe and bakery housed in a red barn. Penza’s Pies, pictured at top, is located on Route 206 in Hammonton amidst farmland and forest, just a few miles away from Batsto Village. The granddaughter of a Sicilian immigrant farmer, Evelyn Penza opened the bakery in the mid-1980’s with the help of her two sons. You’ll know you’re there when you see the trademark windmill and charming rustic decor. Purchase a pie baked with locally-grown fruit or stay for breakfast or lunch. Although they only accept cash, Penza’s provides an on-premise ATM. Read my full review of Penza’s here.
51 S Myrtle St Hammonton, NJ
609-567-3412
Hours
8 a.m. to 6 p.m., 7 days a week (bakery) 8 a.m. to 2 p.m., 7 days a week (cafe)
Mexican Cuisine
Budd’s KnP Farms and Country Market (Pemberton): Talk about family owned. In 1649, William Budd bought thousands of acres of land in what is now Burlington County. The land is still in the Budd family, and Budd’s country store in rural Pemberton sells local and imported produce, dairy products, homemade baked goods, pet food, flowers and plants, and even some products from Amish Country. The store also carries Jersey Fresh seafood. Budd’s offers takeout and Mexican cuisine to enjoy at home, or you can BYOB and eat outside at one of their picnic tables.
Apron Cafe (Hammonton): The community’s welcome sign reads, “Blueberry Capital of the World” for good reason: blueberries fuel the town’s economy. Take a relaxing drive through miles of blueberry fields to enjoy a scenic lunch at Hammonton Municipal Airport. In the center of the airport terminal sits Apron Cafe with a spectacular view of the runway, an ideal spot for families who love airplanes. The back side of the diner-style eatery is all glass, so when the airport is busiest (usually in the warmer months), visitors can enjoy their breakfast and lunch as they watch small planes take off and land.
75 Academy Rd Hammonton, NJ
609-878-3342
Hours
7 a.m. to 2 p.m., Tuesday through Sunday (closed Mondays)
Indian Cuisine
Shamong Diner (Shamong): Locals enjoyauthentic Indian cuisine in rural Shamong, where it shares the same menu as brick-oven pizza, soft-serve ice cream, and traditional diner fare made with locally-grown produce. The former chef at Camp Ocknanikon in nearby Medford, owner Manny Manteiro purchased the diner in Shamong because he already knew so many of the locals from working at the camp. The Shamong Diner’s menu also includes vegetarian options and specials for senior citizens. Adjacent to the Shamong Diner is Manteiro’s Pine Barrens Store, which sells convenience items as well as Pine Barrens-themed gifts and books.
7 Willow Grove Rd Shamong, NJ
609-268-1182
Hours
8 a.m. to 8:30 p.m., Monday, Tuesday, Wednesday, Friday 8 a.m. to 2 p.m., Thursday 6 a.m. to 8:30 p.m., Saturday, Sunday
Italian Cuisine
Merrill’s Colonial Inn (Mays Landing): Merrill’s Colonial Inn, set in a green and white building on Route 50, has been serving up Italian and American dinner specialties since 1959. Customers love Merrill’s spaghetti with white clam sauce, which is one of their most popular menu items. Family recipes for the inn’s made-to-order signature dishes—including their meatballs, fried chicken, and homemade desserts – have been passed down through generations. The inn’s owner, Angel Merrill, says their pasta fagioli soup comes from a family recipe that her father enjoyed when he was a child. Today, Merrill is proud to carry on her parents’ legacy of homemade food and a neighborly atmosphere. If you go, expect a warm welcome. “Everyone that goes in Merrill’s is always treated like family,” raves one fan on Facebook.
Hours
5 p.m. to 9 p.m., Wednesday through Sunday (closed Mondays and Tuesdays)
Prepared Goods
Whitesbog General Store
Whitesbog General Store (Browns Mills): Whitesbog Village is a historical site in the Brendan T. Byrne forest. In the early 20th century, Joseph J. White founded the largest cranberry farm in New Jersey at Whitesbog. The Whitesbog Preservation Trust hosts a number of events and tours throughout the year, including an annual blueberry festival. The General Store at Whitesbog began as a post office when it was built in 1924 and stayed in operation dispensing mail until 1957. Today, it is a volunteer-run shop selling handmade, Pine Barrens-themed gifts, including candies, jams, and sodas. Note that the General Store is open only on the weekends.
120 W Whites Bogs Rd #34 Browns Mills, NJ
609-893-4646
Farm-to-Table Dining
RastelliMac and cheese bar at Rastelli
Rastelli Market Fresh at Hill Creek Farms (Mullica Hill): Located on Hill Creek Farms in rural Mullica Hill, Rastelli Market Fresh’s newest location serves up gourmet meals crafted from ingredients grown on the farm. Rastelli is committed to the farm-to-table concept, right down to the wood that smokes their meats, which comes from the farm’s trees. Inside, you’ll find a small store selling baked goods and prepared foods. Head upstairs to Rastelli’s cozy, farmhouse-style lounge where you’ll discover a coffee shop, leather couches, and a large television. While you’re there, relax with friends over a bottle of Auburn Road wine. Or bring the whole family: Rastelli’s menu features meals for kids a step above the usual bland hot dogs and chicken tenders most restaurants offer children. Have your kids try their organic short rib beef burger or Farmer Fred’s apple dippers. Hill Creek Farms also offers hayrides, pick-your-own fruit, and other seasonal activities. Note that the farm, cafe, and lounge all have separate hours. Read my full review of Rastelli Mullica Hill here.
1631 State Highway 45 Mullica Hill, NJ
856-223-0028
Market Hours
8 a.m. to 7 p.m., Sunday through Thursday 8 a.m. to 9 p.m., Friday and Saturday Loft Cafe Hours
8 a.m. to 9 p.m., Friday and Saturday 8 a.m. to 7 p.m., Sunday through Thursday
Pic-a-Lilli Inn
Pic-a-Lilli Inn (Shamong): No tour of the Pine Barrens would be complete without a sampling of the Pic-a-Lilli Inn’s famous wings.Set in a rustic log-cabin style building,the Pic-a-Lilli bar and restaurant is a hotspot for motorcyclists located just two miles from Atsion Lake on Route 206. When Thomas Snyder of Evans Soap Company built the Inn in 1927 under the name “Snyder’s Luncheonette,” Route 206 was a dirt road called State Highway 39. After opening the restaurant, Snyder asked his daughter Lillian and her husband Pickett Russell to help manage it (hence the name ‘Pic-a-Lilli’). The inn, which frequently hosts musical guests, offers indoor seating as well as an outdoor bar. Be sure to try Pic-a-Lilli’s “tails” and “ears”—crispy, breaded boneless chicken breast smothered in the Inn’s signature wing sauce.
866 Route 206 Shamong, NJ
609-268-2066
Hours
10:00 a.m. to 12:00 a.m., Sunday through Thursday 10:00 a.m. to 2:00 a.m., Friday and Saturday
As a child growing up in Monmouth County, I heard the words Bell Labs many times over the years. Those words usually came from one of my friends when they were talking about where their parents worked. That’s all I knew. It was a place where a lot of professional people worked. I didn’t know anything about the amazing building, which was designed by 20th-century architect Eero Saarinen, or all of the Bell Labs innovations that many feel changed the world.
More than 50 years went by before I finally set foot inside the awe-inspiring structure. The reason for my visit was to check out the new 6,000-square-foot, upscale food court called Bell Market (of course food would get me there), while it was still under construction back in the spring. I met husband-and-wife team Richard and Chantelle Corbo, and they introduced me to their dream concept and team.
Bell Market is the work of a group of esteemed chefs and a sommelier (Chantelle) who, collectively, have worked at Union Square Cafe, Upland NYC, Gary Danko, Michael Mina, and Bien Cuit. At Bell Market, they bring their combined expertise and refined palates to an upscale, re-imagined food hall concept.
From left: Marielle Nuval, Chad Spencer, Jeffrey Sytsma, Richard Corbo, Chantelle Corbo
Bell Market’s 5 Unique Dining Options
Broadfork’s Greens + Grains
1. Broadfork Greens + Grains
Here you will find your trendy bowls and salads and all the good-for-you fare that your heart desires. You have your choices of grains, veggies, and proteins in a variety of combinations.
Bubz Deli’s Reuben on rye focaccia
2. Bubz Deli: NYC-inspired deli
Crossing over from the healthy side to the I’m-going-to-need-a-nap-after-this side, is Bubz Deli. House-made bagels, smears, and the sandwiches, oh my. Take, for instance, the Bubz Pastrami Rueben (pictured at left), warm pastrami, kraut, midnight moon gouda, Thousand Island dressing on house-made rye focaccia. I didn’t think I would finish it, but I did. (I’m not proud of myself but it was so damn good.) Bubz is most definitely a 10-napkin affair. You’ve been warned.
3. Jozu: Temaki (hand rolls), Ramen, and Robata
More 10-napkin fare coming up. I don’t like using social media slang, but OMG, the ramen at Jozu is heavenly. They also serve poke bowls, hand rolls and more, but the ramen is the memory I hold very dear. I had to find out more about this heavenly potion from Chad Spencer, Chef/COO of RBC Hospitality Group. The following is his secret to the luscious ramen broth you will experience at Jozu.
“When I began making our broth for Jozu I started with the classic tonkotsu broth, which turned out really good, but I wanted to have something that was my own take on that classic broth and maybe set me apart from all the other ramen shops in the area,” Spencer said.
“I still use 100% pork marrow bones but add many heavily charred aromatics to our broth, which is not the traditional way of making it,” he explained. Generally tonkotsu broth is very light and creamy colored, and all of the aromatics are added in to the tare, which is a highly concentrated flavor base that’s added to the ramen broth right before serving. Essentially it’s the “proprietary” seasoning base that makes each ramen joint’s ramen unique. It’s very concentrated and inedible on its own. The tare is then added to the broth just before serving adding in flavor or seasoning.
“I, on the other hand, add the aromatics to both the broth and the tare, which in turn gives our broth a darker color due to the charring and the sugars in those aromatics caramelizing throughout the simmering process,” he continued. “I feel this gives the broth its own additional level of flavor, and I do, of course, also add my own tare in as a final seasoning component as well. This method is a personal preference based on the years I have been making traditional French stocks and sauces combined with what I have learned about the process of making traditional ramen. The broth we have settled on turned out really good even if its a bit different from the traditional method. But I’ll let the public decide on that for themselves.”
Jozu’s tonkotsu ramen with pork belly
4. Corbo & Sons: Wood-fired Italian fare with an emphasis on pizzas (both Roman- and Neapolitan-inspired)
Corbo & Sons
What struck me right off the bat, after my first bite of Corbo & Sons pizza, was how delicious the crust is. I promise, you will eat every last bite of this pizza. I needed to hear more from Richard Corbo on what makes his crust so special.
“We wanted to find the right balance between tradition and what works for the local palate, so we bought Naples-made ovens and started with the classic Naples-style pizza. But we didn’t want to make something that was light and airy because I felt that in Jersey, people want some chew, some tear, some crunchiness. They want to be able to fold and pick it up and none of those characteristics work for a Naples-style pizza. Half of our customers are putting pizza in a box. We believe we’ve found the right balance of ingredients and cook time. We’re hitting all the flavor notes and texture notes.”
I wholeheartedly agree and I think you will, too. In addition to delicious pizza, Corbo & Sons offers wine, beer, and hard ciders.
5. Honeybell Bakery: Bridging traditional and contemporary pastries and long, naturally fermented breads
Honeybell Bakery
Let’s end on a sweet note, shall we? Baked pastries, cookies, pound cakes, and oh, the bread. Honeybell has a number of to-die-for sandwiches served on its fresh-baked bread. If you’re going to indulge in a pastry, my favorite was the Morning Bun, filled with homemade orange marmalade and pastry cream scented with orange blossom water, orange zest, and vanilla. It’s just divine.
Bell Works is open to the public. In addition to Bell Market, the Monmouth County Library is now located in the building and the Bell Works Fresh Holiday Market is also happening on Wednesdays this month. Find out more here. So many reasons to visit. Stop by for a loaf of bread, a cocktail, or an amazing meal at this party for all the senses.
Bonus: Bell Market Wine + Spirits Club
Bell Market Wine + Spirits Club
While we’re on the subject, wine lovers can sign up online or in person, at their monthly tastings.
Each subscription comes with a Bell Market six-bottle reusable wine bag and Chantelle’s wine notes (inluding info on the wine maker, entertainment recommendations, how and when to serve the wine, and pairing suggestions). Get a free bottle with a six-month subscription!
For December, in addition to the next curated selection of wines, Bell Market Wine + Spirits Club will also offer a December cocktail pack complete with all of the elements needed to make Chantelle’s favorite holiday cocktail.
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 Tale: The Sisco family’s Thanksgiving spreadFriday Night Food Tale: Turkey, stuffed shells, and stuffing from Thanksgiving dinner at DJ Joe’s Aunt’s house
Fattest Food of the Week
Nicky D and DJ Joe talk about the desserts they ate on Thanksgiving, including the peanut butter turkey cookies pictured at top, made by DJ Joe’s wife, Jenn.
The Rant
DJ Joe has an issue with the reservation process.
DJ Joe (left) and Nicky D
Topic of the Week
Pasta! The guys touch on all things pasta including their favorite kinds and how much they can eat.
Up on Schooley’s Mountain, the newly opened OMG Burger & Brew, in Long Valley, NJ, opened its doors on November 13. Owned by Long Valley Pub and Brewery, the restaurant (think Oh. My. Goodness!) offers premium burgers and local brews as well as vegetarian options and tapas. Guests will find outdoor seating with firepits and an event space upstairs for private parties (seats 40; customizable menu available).
The Jersey Burger
Do Your Own Thing!
Order straight from the menu (you might want to try the Jersey Burger, which is an 8 oz. steak burger topped with Taylor ham, American cheese, fried egg, and salt and pepper on an ACE classic bun), or choose your own burger adventure to get your order exactly how you want it—including the option for OMG sauce (house-made aioli with oven-roasted tomato and spicy chili paste). Sides include IPA-battered onion rings, Old Bay shoestring fries, and candied bacon, to name a few. Other menu features include seafood sandwiches including cod and crab cake, as well as non-burger / non-sandwich entrees like pork osso buco, salmon, and pizza.
The new restaurant is located across the street from Rock Spring Park and features a take-out window. (Soon, customers will be able to order in advance using the restaurant’s app.)
“As much as we love Schooley Mountain, we felt it could use something new,” said owner Andrea Maletta-Bussel in a recent press release. “We see OMG Burger & Brew as the ultimate farm-to-mountain destination, whether it be catching up with friends over a beer at our outdoor firepits or grabbing a quick bite to eat for the family.”
OMG Burger & Brew 141 Schooley’s Mountain Road
Long Valley, NJ
908-867-7778
As I walked into the bar area I grabbed the end seat, closest to the cappuccino machine. I liked it there, waitstaff gathered to munch and chat for short breaks as they worked their shifts. It was where the cool kids were hanging out. Besides, the seats closest to the window looking out to the ocean were full, and there were other folks sprinkled consistently throughout the length of the bar. I liked the little bit of isolation so I could do my thing.
Who Served Me
Erica. A lovely young woman full of life and in her element. Well versed in the menu, passionate about her cocktails and welcoming to all. I could hear her engage with other customers along the bar, ensuring they felt seen, cared for, and well served.
Bartender’s Favorite Bite
“The mushroom ravioli” was out of her mouth without hesitation. Erica added her thoughts after I asked what about the dish made it so special. “It comes in a truffle cream sauce that’s so good,” she said, and I could see her attempt to conjure the taste. She subconsciously covered her mouth for a quick second as if talking with her mouth full. It sounded good indeed.
The Vibe and My Vantage Point
Cozy and chill. The bar had a warmth to it; the lighting inside was quite dim, very soothing. I sat near the station where staff gathered, with bar tables behind me and the dining room behind those. The bar continues to the right, toward the ocean, and tall windows line the boardwalk side of the restaurant, offering incredible views (before daylight savings stole my light).
What Quenched My Thirst
White linen
White Linen, $13 Botanist gin, St. Germaine, white cranberry juice, bruised mint
So many things I love in one glass however I didn’t like the idea of bruised mint, only to find it was actually just a garnish—and not at all bruised. Botanist gin has such an aromatic flavor it’s almost shameful to add anything other than soda, but this little number was fantastic. It was a touch sweet from the cranberry and I loved that the drink was clear. Super chic—very clean—well done.
What Fed My Soul
Bread basket (homemade daily), complimentary served with a tray of accoutrements including olive oil, Parmesan cheese, hot pepper flakes, salt & pepper
I didn’t want to get filled up but had to try a taste. This bread was really solid—especially when I used it to soak up the last of my soup. Read on.
This was one gorgeous bowl of soup. Served in a shallow pasta dish, the escarole glistened from under the droplets of olive oil. The first mouthful was complete heaven—really one of the best I’ve ever had. This nailed the ideal proportion of bean to escarole, and the extra touch of parmesan brought out even more of the creaminess of the beans. Total yum fest.
A gorgeous mound of frisée piled high on the plate with gorgeous, deeply colored yellow and purple beets scattered across the bottom of the plate with whirls of vinaigrette peeking out from the curls of lettuce. I experienced amazing opposing flavors and textures—the crunch of pistachios against the softness of the beet and the bitterness of the frisée against the dry bits of ricotta salata hit all the right notes. The super tasty dish included beautifully roasted beets that boasted truly earthy goodness.
Unlike any scampi I’ve ever had or prepared. I was a bit underwhelmed in the flavor department but the shrimp in this super simple dish were cooked to such perfection I had to go back. My expectation was explosive flavor and high heat. I liked the added touch of finely cooked broccoli rabe but would consider renaming this dish.
Beyond the Bar
Located right on the boardwalk in Asbury Park, Stella Marina sits across from the Empress Hotel, and offers gorgeous ocean views. The second floor is available for private events and parties.
When to Show Monday through Wednesday: 11:30 a.m. to 10:00 p.m.
Thursday and Friday: 11:30 a.m. to 10:30 p.m.
Saturday: 11:30 a.m. to 11:00 p.m.
Sunday: Noon to 9:00 p.m.
Know Before You Go! Fall and winter specials include pasta nights and half-price bottles of wine. Please check the website for more information.
Hours, prices, and menus are subject to change.
Stella Marina 800 Ocean Avenue
Asbury Park, NJ 07712
732-775-7776
This article was not paid for, nor influenced by, the restaurant/bar featured in this column.
A Lady Walks into a Bar™ is owned and trademarked by Gabrielle Garofalo.
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:
Thanksgiving dinner just got better with Salt Creek Grille – Princeton’s Unlimited Traditional Turkey Dinner! Dinner includes oven-roasted, hand-carved turkey with homemade pan gravy, apple-rosemary stuffing, roasted fall vegetables, Yukon gold mashed potatoes, and cranberry sauce. Dark meat available upon request. $35 per person, $18 for kids (12 and under). Call 609-419-4200 to reserve a table or book here!
Recipe: Roasted Brussels Sprouts, Caramelized Shallots, Bacon, and Hazelnuts
If you’re prepping a side, wow your family and friends with this twist on a classic Thanksgiving side dish, by Salt Creek Grille – Princeton Executive Chef Wally Weaver.
Recipe yields ten 5 oz portions
Ingredients
4 tablespoons butter
6 cups Brussels sprouts, cleaned, blanched, halved and then roasted in a 350°F oven until caramelization is visible
4 shallots, julienned and caramelized
2 lbs cooked bacon, cut crosswise, about ⅛ inch thick, (save the fat)
½ cup hazelnuts (or filberts), skinless, toasted in the oven and cut in half
Salt and pepper, to taste
Directions
In a deep, heavy-bottomed saucepan, add 4 oz of bacon fat and 2 oz of butter.
After the butter melts, add all the ingredients to the pan and stir in to mix.
Saute for 7 minutes, stirring occasionally while the flavors blend together.
Taste for seasoning and if necessary, season with salt and pepper.
Recommendations from Wine Expert Hugh Preece
Wine recommendations from Hugh Preece
Gorghi Tondi Nero D’Avola ‘Palmarés’ extra dry sparkling rosé, from Sicily. Aromas are fresh and delicate, like small fruits of the forest and freshly picked wild strawberries. Palate is intriguing, lively, and well balanced, with pleasing acidity and softness. This is perfect for kicking off the holidays!
Pico Maccario ‘Lavignone’ Barbera d’Asti, from Piedmont, Italy. Playful aromas of wild strawberry, watermelon, cranberry, fresh-cut grass, and river stone meet nose and palate. A refreshing but modest, backbone of acidity supports a round mouth-feel and velvety texture. The dry and balanced finish leaves the palate feeling clean and refreshed.
BotromagnoMontepulciano/Nero di Troia blend ‘Rosé di Lulu,’ from Puglia. Highly aromatic, this rosato builds a robust red berry and cherry profile. Expect more of a commanding structure and defined textural elements on the palate.
Hi! I’m Chef Julie Hartigan of Cooking w/ Julie.com. Football season is one of my favorite times of year. Sunday Funday is a great time to share food and fun but that great food can be not so great on our waistline. To help remedy that, I have some easy, lightened-up Game Day snack recipes that I recently shared on CBS NY. These will keep us rooting for our teams without the guilt! If you like these recipes, be sure to follow me on Instagram @cookingwjulie for more great recipes and cooking tips!
Chef Julie Hartigan on CBS NY
Individual Mexican Layered Dips
Everyone loves seven-layer dip but no one likes the mess it makes after a few people have dipped into it. Skip the double dipping with these adorable, individual servings of everyone’s favorite party dip! Great to make the night before in disposable plastic cups to pack for a tailgate or party—with easy cleanup to boot!
Subs are a classic Sunday Funday item. But they are often too big to eat and have poor bread-to-meat ratio. Why not just skip the bread and make these simple sub skewers that deliver the same great taste without all the carbs of a sub? They also have the added bonus of being easy to transport, so if you’re going to a tailgate or house party, they don’t get soggy.
Cupcakes are always popular but they are almost always calorie bombs, too! My rich, moist, lowfat mini cupcakes are lightened up with the surprising additions of nonfat Greek yogurt and mashed bananas. They’re sure to make you MVP of any party. Be sure to make an extra batch because these go quickly.
Note: Jersey Bites was invited to visit Anthony’s Cheesecake. The meal was complimentary.
What started out as a small neighborhood bakery specializing in cheesecake has blossomed into a community-gathering destination for seekers of homemade comfort food—for breakfast, lunch, and dinner. The team behind Anthony’s Cheesecake, in Bloomfield, NJ, believes in utilizing local suppliers, changing the menu weekly, and making customers feel right at home.
A Recent Visit
A couple of weeks ago, this writer was invited to a small media dinner to sample a wide range of menu items. Owners Anthony Lauro and Philip Byrne warmly greeted us, and encouraged us to order off the menu so we could get a good feel for their culinary chops.
We jumped right in with a delicious broccoli rabe, ricotta, and sausage pie (quiche, Italian style—shown at top). A flaky pie crust (a given at a bakery!) stuffed high with hot and sweet sausage, ricotta and mozzarella, and of course, sautéed broccoli rabe—the table clamored to scoop up every morsel. Along with the pie, we got the empanadas platter topped with a cilantro pesto. With fragrant ground beef inside another flaky crust, you could not go wrong with either of these appetizers.
Entrees to Remember
Not realizing the size of entrees at Anthony’s, we each ordered a separate dinner. As a group, we were overwhelmed by the generous portions. I ordered the flounder oreganata, baked with lemon, fresh herbs, and white wine. The fish was delicate and flavorful.
Flounder oreganata
With Thanksgiving on the brain, another guest could not resist ordering the carved turkey over a savory waffle (made from stuffing!). Yes—the genius hack here is that they actually make a waffle out of their homemade stuffing acting as a mini Thanksgiving on a plate. The turkey is topped with buttermilk mashed potatoes, and gravy, and served with cranberry relish. If you’re craving Thanksgiving flavors now, head to Anthony’s.
One of my other dining companions raved about the buttermilk chicken and waffles, a Southern classic that’s popping up all over. Anthony’s version includes crisp bacon, melted cheese, roasted pears, and a drizzle of maple syrup.
Chicken and waffles
Yet another group favorite was rigatoni Calabrese with crisp prosciutto and burrata. They had me at “crisp prosciutto and burrata,” but the addition of a sliced egg and melted mozzarella sealed the deal.
Rigatoni Calabrese
Time for Dessert
And then came dessert! Of course, at a restaurant that got its start as a cheesecake bakery, you would expect great cheesecake (the ricotta cheesecake won my heart). What I didn’t expect was a fabulous flan, a delectable coconut layer cake, and several other non-cheesecake desserts.
Cheesecake trio
Anthonyand Philip are home-taught cooks who love taking their favorite childhood recipes and turning them into new restaurant classics. Anthony opened a small diner (The Lunch Box) in Bloomfield in 1996, and it is still in operation today. Running two operations keeps them incredibly busy but they love what they do—from welcoming new friends to their cafe, to creating new cheesecake flavors, to enthusiastically participating in fundraisers for local schools. Stop by Anthony’s for breakfast, brunch, lunch or a full-on dinner. And don’t forget to order dessert!
Any native New Jerseyan knows fall is a time for stunning scenes of amber and crimson foliage and fun-filled activities like apple and pumpkin picking. Admittedly, I was ready for festivals and farms the second the calendar hit September 1, but I always wait the due time until the peak of harvest season. Nothing makes me happier than the warm comfort of pumpkin spice on a frosty evening or the tantalizing cinnamon-tinged aroma of a sugary cider donut wafting through the air as I walk into a farm store.
I shamelessly embrace everything fall: pumpkin coffee, pumpkin beer, heck I would pumpkin spice my shoe if that was a thing. (Still, I could do without the early winter we’re experiencing!) Recently, I was determined to do my annual pumpkin picking pilgrimage. I scoured the state for the picture-perfect patch. Living on the coast, I knew I’d have take a bit of a hike (literally), but I was willing to make the effort. If Linus can spend all night in a pumpkin patch waiting for an oversized pumpkin I can take an hour drive to the NJ countryside.
An Ideal Spot
Enter Bullock Farms, conveniently located in Cream Ridge and with my two favorite things: pumpkin picking and beer. The 100-acre farm hosted fall festivities like hayrides, corn mazes and pumpkin picking straight off the vine. I had never seen off-the-vine pumpkin picking but I imagined it to be something like a brawny commercial, lumberjack chopping at a pumpkin stalk with an ax. It seemed extra authentic so I was all for it. That and they had a brewery on site, which pretty much sealed the deal. Pumpkins + beer = I’m there.
Thankfully the weather gods were smiling on the day I visited. I’d rather think of “frost is on the pumpkin” as an expression, not something I’ve personally experienced. After a windy trip over the river and through the woods my flannel clad crew pulled up to a bustling patch. Disclaimer: we did not include a visit to grandmother’s house.
But First, Beer
After the long trip, we decided to have a cold one before hitting the patch. Screamin’ Hillwas exactly where you would picture a brewery on sprawling rural oasis—in a barn. If that doesn’t scream fall I don’t know what does. They had about 15 different field-to-glass beers on tap. Each ingredient from the hops to the pumpkin in their beer is grown on site, save for a few ancillary ingredients like cocoa. Their taps range from ales, porters and IPAs (oh my). I went for the pumpkin and an applewood smoked rye pale ale. The Rusty Farmer was a close third but having never sampled a smoked beer before curiosity won out. You could taste the freshness in both beers. The pumpkin ale had a hint of spice but the pumpkin flavor was subtle. (Usually I like to be hit in the gourd with pumpkin but in this case, it worked.) The smoked ale had a note of sourness you find in an IPA but it was balanced nicely by a bacony undertone. I also sampled my friends’ choices. Really great beers overall.
Ready to Go
The rest of the day was spent on hayrides, finding the perfect pumpkin, and stuffing our faces with sausages sold at the farm store. Though I didn’t have to axe my pumpkin, it took a bit of yanking to get it off the vine. Not full on brawny man but still a little burly. The only thing missing from the day was the cider doughnut smell (they did have them for sale). Regardless, pumpkin in hand and chilly evening approaching, I was inspired to use the ale I had just sampled to make soup. I was a little hesitant to sacrifice my .55-cent-per-pound pumpkin, but it was for the greater good. A few hours later and I was under a blanket eating tomato pumpkin bisque. If that doesn’t say perfect end to a fall day I don’t know what does. (And now, for winter!)
Screamin’ Hill Farm Brewery 83 Emley’s Hill Road
Cream Ridge, NJ 08514
609-401-2025
Recipe: Tomato Pumpkin Bisque
Recipe: Tomato Pumpkin Bisque
NOTE: A pumpkin was carved in the creation of this recipe!
Recipe yields about 5 to 6 generous servings. Leftovers can be stored in the refrigerator for up to 4 days or frozen for about 2 to 3 months.
Ingredients
Ingredients:
1 large onion
2 cloves garlic
2 cups cherry tomatoes
1 large pumpkin (Mine was about 5 pounds. If you do not have a pumpkin, use 2 cans of pumpkin purée.)
1 cup milk or cream
1 cup pumpkin beer or white wine
1 cup chicken broth
2 tbsp curry powder
1 tbsp pumpkin pie spice
2 tbsp fresh thyme (chopped)
1 tbsp paprika
1 tsp chili powder
Salt and pepper, to taste
Instructions
Prep Your Pumpkin:
Preheat your oven to 400°F. Using a large knife, remove the top the same way you would if you were making a jack-o-lantern. Cut the pumpkin in half and use a large spoon to scoop the seeds. Place the pumpkin on a baking sheet and drizzle with olive oil salt and pepper. Place cut side down and roast for about 30 minutes, until the flesh is soft. Scoop the pumpkin out of its shell.
Directions:
Halve the tomatoes and drizzle with salt and olive oil. Roast at 350°F on a baking sheet until slightly charred, about 15 to 20 minutes. In a large pot, sauté onions and garlic with the spices. Add the beer and chicken broth and reduce by half. This should take about 10 minutes. Add pumpkin puree and tomatoes and simmer for another 10 minutes.
You have two options for consistency when you are ready to serve, and both can be done right in the pot. For a chunkier soup, use a potato masher until desired consistency is achieved, for a smooth soup use an emersion blender. Add cream and serve.
Notes
*If you not have a pumpkin handy use 2 cans of pumpkin purée.
Tip: Save the seeds!
Clean the excess pumpkin, rinse and dry. Sprinkle with chili and cinnamon and roast in a 350°F oven for about 15 minutes (until brown) for a healthy treat with sweet heat.
For a very limited time, the Pumpkin Spice Original Glazed doughnut will be available at Krispy Kreme. The glazed doughnut we all know and love is enhanced with a hint of cinnamon and pumpkin spice flavor. Don’t delay, this limited-release product is only available November 16 through November 22, 2018.
And Don’t Forget the Cinnamon Swirl
Before the holiday flavors take over, Krispy Kreme is also releasing another fall-inspired treat. “Our cinnamon swirl doughnut accomplishes the unthinkable: you get a gooey cinnamon swirl, decadent cream cheese icing and melt in your mouth doughnut in every bite,” said Brittany Dubin, Culinary Manager for Krispy Kreme, in a release.
While there are just two locations in New Jersey (Collingswood and Jersey City) you’ll find more just across the state line. Find a location here.
