RELEASE: (BRIGANTINE) – New Jersey Secretary of Agriculture Douglas H. Fisher kicked off the 2018 #FindJerseyFresh Challenge today at Soulberri Coffee and Smoothies in Brigantine. Soulberri owner, Coley Gaffney was the winner of last year’s Jersey Fresh social media contest. The 2018 #FindJerseyFresh photo contest will last through Nov. 6. People are encouraged to post photos of favorite fruits and vegetables found at markets and pick-your-own farms using the #FindJerseyFresh hashtag on Facebook, Twitter and Instagram.
This year’s grand prize will be a $500 gift to where the winner likes finding Jersey Fresh produce the most. There will also be weekly winners who will receive a New Jersey-shaped bamboo cutting board.
“We are looking forward to the many creative photos that will be posted during the #FindJerseyFresh Challenge this year,” Secretary Fisher said. “The farmers here in the Garden State consistently produce high quality fruits and vegetables and the fact that we had more than 2,500 entries in last year’s contest proves that consumers here love the challenge of Finding Jersey Fresh.”
The Contest
This year’s contest will feature a weekly challenge to find a specific fruit or vegetable to photograph and post on social media using the #FindJerseyFresh hashtag. The new challenge will be posted on the Jersey Fresh Facebook, Twitter and Instagram pages each Wednesday and contestants will have a full week to post their #FindJerseyFresh photos.
2017 Winner
Gaffney’s winning photo from last year, captioned, “It’s the most wonderful time of the year #tomatoes #harvest,” featured a colorful display of Jersey Fresh heirloom tomatoes.
“As someone who enjoys making different recipes and sharing them with others, the contest last year allowed me to gain a wider audience for myself and appreciate what others did as well,” Gaffney said. “With Soulberri, we are committed to sourcing as much Jersey Fresh produce as possible. It’s not only convenient to purchase ingredients locally, we also know from experience how good they taste.”
Soulberri Coffee
Soulberri Coffee + Smoothies sources Jersey Fresh produce from several local farms including strawberries, kale, and blueberries from B&B Farms; kale from Potato Homestead and Nino Levari; and locally produced honey from Busy Bee’s Honey.
“Soulberri’s efforts to source local Jersey Fresh produce during the New Jersey growing season are exceptional,” Secretary Fisher said. “We know the value and quality that our farmers bring to the table, and appreciate chefs and restaurant owners that understand the importance of supporting these farmers and the state’s economy, as well as priding themselves on serving the best quality food to their customers.”
Pictured at top, from left: SoulBerri Coffee and Smoothies owner Coley Gaffney, Secretary Fisher, Atlantic County Freeholder Caren Fitzpatrick, and Brigantine Councilman Richard DeLucry.
Salt Creek Grille – Princeton recently appointed Scott Swiderski as its new Executive Chef, overseeing the creation and execution of the restaurant’s highly acclaimed award-winning menu. Chef Swiderski received his culinary training at Johnson & Wales University. With more than 40 years of experience, Chef Swiderski taps his extensive expertise with Asian fusion cuisine to bring a unique flair to Salt Creek Grille – Princeton’s mesquite-grilled menu. Prior to joining Salt Creek Grille, he worked at top restaurants in Miami, Manhattan, and Philadelphia. He’s a Jersey boy at heart, so he’s happy to return to his roots to create a unique dining experience with locally sourced ingredients and scratched-based cooking at Salt Creek Grille – Princeton. Chef Swiderski will work to deliver guests a one-of-a-kind experience with his involvement in menu updates, day-to-day operations, dining preparation and event execution. Here’s the Jersey Bites Chef Spotlight on Chef Scott Swiderski.
Early Days
JERSEY BITES: What is your earliest food memory? CHEF SWIDERSKI: Making breakfast in bed for my mother and father when I was 5 years old.
When did you realize you wanted to make cooking a career? Was there an “aha!” moment? After I graduated from high school, I realized cooking had been my biggest passion since I was 15, so I had to pursue it.
Any interesting stories about where and with whom you started cooking professionally? Cooking at the local restaurant where I grew up really instilled in me the passion I have for cooking.
Personal Perspectives
What is your cooking style? I love cooking with fresh, local ingredients.
What is the greatest opportunity that has come to you as a result of cooking? A huge benefit of this industry is the opportunity to work with passionate, dedicated people.
What is the most memorable meal you’ve had, what did you eat, and where was it? Lunch at Per Se in New York City. The food and service were amazing!
It’s your last day on earth: what will your final meal be? Bucatini Amatriciana, which is a spicy pasta dish.
What is the best advice you have to share with young people interested in becoming chefs? Apprentice with a great chef.
If you could choose to be any food item, what would it be? Pasta.
What is the one staple food you always have in your cupboard at home? Pasta.
What is your beverage of choice? My father-in-law’s homemade red wine.
What is your favorite comfort food? Chicken pot pie.
What New Jersey restaurant do you enjoy dining at, besides your own? Cargot in Princeton.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why? Steven Tyler, Chef Paul Bocuse, and golfer Phil Mickelson. I think we would have a great time of dining and drinking.
Continuing its expansion on Saturday, June 16, the latest location of Sweetberry Bowls calls Jersey City home.
From left: Kevin O’Toole, Jersey City Mayor Steve Folup, and Anthony Spagnola.
Aside from tasty açai, pitaya, green, and coconut bowls offered in other açai chains, Sweetberry Bowls, which has six stores already in New Jersey and one in Florida, locals can look to Sweetberry for their morning pick-me-up, as the location also offers oatmeal and coffee. The BYOB (Build Your Own Bowl) is yet another way to go: guests can create a mixed-and-matched masterpiece made up of their favorite bases and toppings.
Three dedicated team members make this location possible: Kevin O’Toole, Anthony Spagnola, and Desi Saran. O’Toole has spent the past 12 years of his life in the Hoboken/Jersey City area. “We are looking forward to bringing a new vibe to downtown Jersey City,” he said. Spagnola, a chef who created a number of the brand’s custom salads, runs the new location. Saran (not pictured) is the creator of Sweetberry Bowls and has expanded the company and its chains. Looking to the future, the team plans to have Sweetberry more fully integrated into the Jersey City community by participating in local farmers markets and festivals.
The store opens its doors at 9 a.m. on Saturday, June 16, and celebrates by offering a free bowl of choice to the first 50 customers.
In honor of National Dairy Month, let’s have a chat about lactose intolerance. Hey, they don’t call me Debbie Downer for nothing.
I have dealt with lactose intolerance all my life. My symptoms started when I was very young: stomach pain, gas, you know, all the fun stuff. Unfortunately, neither doctors nor my mother could point their fingers at the ice cream I was eating on a regular basis or the milk I was having in my cereal every morning.
So when the folks from Byrne Dairy reached out to me about their new Byrne Hollow Farm Lactose Free Milk that is now available in New Jersey, I was definitely intrigued. When I learned that the milk is a single-sourced product from one family farm in New York state, I was surprised, to say the least.
For 50 years, Hourigan Family Dairy and Byrne Dairy have worked together to deliver the highest quality milk. If you grew up around Syracuse, NY, or went to Syracuse University, you probably know the Byrne Dairy name and have had their beloved–and famous–Mighty Fine ice cream and chocolate milk.
For their part, the Hourigan Family Dairy has been putting the family in family farm for decades. Every member contributes in some special way. Brothers Dave, Richard, and Andy are all third-generation and each of their families maintains an important part of the farm.
Byrne Hollow Farm picks up milk daily from Hourigan Family Dairy and transports it less than 25 miles back to their bottling facility. It is then delivered to area grocery stores throughout New York, New Jersey, and Connecticut. This is a farm-to-table business that’s been operating for four generations, since 1933.
My own family has been enjoying the lactose-free whole milk in our coffee for a few months now. The creamy texture makes it very hard to tell the difference from half-and-half and at 1.5 liters per bottle, it’s far more economical than half-and-half. My sons have been using the lower-fat versions for their daily smoothies and are thankful Mom has released them from the nut-based milk regime. Protein shakes are big in our house. With two boys who both play football–one in high school and one in college–shakes are a daily thing.
The protein shake recipe below is one of my favorites during the spring and summer months, when Jersey blueberries and strawberries are in season.
Summer Protein Shake
Ingredients
1 cup lactose free, whole or low-fat milk
4 strawberries
¼ cup blueberries
4 ice cubes
1 scoop of your favorite protein powder (I use a lactose-intolerant-friendly egg-white-based protein powder.)
Directions
Add ingredients to blender. Pulse until smooth.
You can find Byrne Hollow Farm Lactose Free Milk in select ShopRite stores in New Jersey. You can also find it in select national chains and independent retail locations throughout New York, such as the Byrne Dairy Stores, Best Yet Markets, Gristedes, and Peck’s Market.
Taco Palooza rolls into Chester, NJ, on June 30, ready to celebrate one of the world’s most versatile and delicious creations…what else..the taco! Hold onto your sombrero as you choose from over 20 taco vendors! And be sure to check out the margarita, beer, and sangria bar! It’s a true celebration of food trucks, restaurants, chefs, and more.
Kids will enjoy family-friendly contests and activities including a face painter and sand art throughout the day.
Wait, are you a kid at heart? Give the mechanical bull a try—if you dare!
Top it all off with some great authentic Latin music from 12 to 3 p.m. and a versatile band from 3 to 8 p.m. Now that’s a festival to taco about!
And don’t forget to let your voice—and choice—be heard! Vote for the People’s Choice Awards for Top Traditional Taco, Trendsetter Award, and the Loco Taco!
We ask that all attendees please bring a non-perishable canned or boxed item to help support the local food pantry.
Guests 10 and up: $5 per person
Guests under 10: Free
Hours: 11 a.m. to 8 p.m.
Location: Municipal Field
134 Main Street
Chester, NJ
At first, I was tempted to head straight back beyond the parking lot to the tiki bar along the marina. Instead I wandered through the front door and hung the left into the bar, only to stop in my tracks, for just about every seat was filled. What were they giving away on this fine Tuesday afternoon? The place was packed but lucky for me, there was a spot right toward the middle of the bar where I squeezed in, ready to take it all in. The door behind us leads to the little patio next to the parking lot. It was cracked open, allowing the beautiful breeze to blow into the woody bar space.
Who Served Me
Nina. And she’s been there for some time now.
Bartender’s Favorite Bite
“Oh, the zuppa di clams.” I ask what makes it special and she goes on to say, “It’s the marinara sauce, I think, that does the trick. It’s homemade.”
The Vibe & My Vantage Point
Immediately I knew this place was special, as I was in a tale of two worlds: a daily, local hang and a fan-favorite for out-of-towners. Bahrs reminds me of other fabulous seafood joints all over our great country. Whether an authentic crab house in Maryland, a lobster spot in Portland, ME, or seafood shack in San Francisco, each location carries with it a decor and feel for the locale: unique ship wheels, a wooden fisherman, stuffed fish, and other seashore spectacles that always delight. Bahrs features historic photos, gorgeous water views, and plenty of great spots to sip, eat, and enjoy a fantastic meal. Guests can hang at the tiki bar, in the restaurant proper, or at the front bar (the only spot without a water view). From where I sat, facing the bar, my view was the bar-back, Nina’s smiling face, and the locals bantering about—laughing, eating and one, wondering aloud, what she may ask the chef to make her today (clearly off the menu).
What Quenched My Thirst
Nina’s Brazilian Cachaça Caipirinha
Nina’s Brazilian Cachaça Caipirinha, $8.25 Leblon natural cane Cachaça, muddled lime wedges, cane sugar, and a slash of club soda, served on the rocks Newbies don’t get drinks named after them, so I knew I was in the presence of a true pro with this bartender. It only took about three seconds before my eye settled on an old friend. A friend I had made back in my days living in NYC when I was young, knew no limits, and spent toooooo many hours hanging out the then “new” Coffee Shop in Union Square where I learned all about evil-hangover-inducing cachaças. Yet the joy of this drink, combined with years of wisdom and the safety-net of reality that I needed to make the ferry to NYC for a meeting that evening, I ordered it without hesitation. And the price? I believe this is the most affordable cocktail I’ve yet to review.
Now, onto the experience. One sip and I felt, TONIGHT I WILL PARTY!— the mouth feel of the liquor’s fiery heat muddled so well with the fresh lime, sugar, and effervescence of the soda. It made for an ideal combo. The memories flooded back as I deeply enjoyed this fantastic cocktail so many years later. It was no less exquisite.
What Fed My Soul
Clams
Stuffed Clams, $5.99 Stuffed cherrystone clams with chorizo, pepper, onion, and panko bread crumbs The dish arrived without a whiff of fanfare. Clams. Lemon wedge. Over and out. And again, I was reminded not to judge a book by its cover. I was ready to dive into experience the typical bread-filled, scarcely clammy baked clam only to be blown away by the fact that there was not a single bite that didn’t include a generous chunk of cherrystone. These stuffed clams were fantastic—spicy with the chorizo and black pepper with just the right balance of pepper and onion. The star of this dish was as it should be—the clams. Thank you, Chef!
Mixed Grill
Mixed Grill, $16 Chef selection topped with citrus vinaigrette, served over salad and rice It was my lucky day, as the day’s selection included about three ounces of grilled mahi-mahi with over a pound of grilled lobster, on a small bed of rice. The portion was simple, clean, and light. The fish was beyond fresh; the mahi-mahi sweet and so deliciously tender, not a trace of dryness, despite this petite portion, simple perfection! The rice was tasty, with the typical dots of carrots and peas and a lovely accompaniment to the freshly fished seafood.
Twinlight Salad
Twinlight Salad, $13.00 (small plate, $9.99) Arugula, radicchio, endive, with tossed walnuts, apples, cherry tomatoes, and blue cheese. Served with champagne vinaigrette
(Salads can include shrimp or scallops add $7; calamari add $5; chicken add $4.) Listen, I don’t often bother with salads at meals, as I often feel like I can eat salad at home. This on, however, was a special choice. It was the blend of spicy greens with the grilled chicken I added to mine, and the crunch of walnuts with very light honey essence the vinaigrette offered. I liked the mix of greens with the small chunks of apple and walnuts which were roasted and not candied for a change.
Beyond the Bar
More than 100 years old, Bahrs boasts an incredible history, which started in Newark, NJ. You can read all about it here. The most important aspect of this wonderfully authentic seashore eatery is the heart and soul you feel throughout every detail. A great, reasonably-priced-yet-expansive menu and amazing views.
When to Show Please note Bahrs employs seasonal hours so be sure to check back for changes. Monday to Thursday: 11:30 a.m. to 9 p.m.
Friday: 11:30 a.m to midnight
Saturday: 11:30 a.m to 11:30 p.m.
Sunday: 11:30 a.m to 9 p.m.
Know Before You Go!
Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
Bahrs Landing 2 Bay Avenue
Highlands, NJ 07732 732-872-1247
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.
I was recently invited to dine at Braun’s Tavern & Dining Room. The already-popular restaurant is Chef Michael Fiorianti’s new venture, a modern-day, chef-driven, casual neighborhood spot located in the heart of Bloomfield Center’s bustling business district, just off Bloomfield Avenue.
About the Space
Situated in the same location as Satis Bistro, Chef Fiorianti’s previous restaurant, Braun’s Tavern & Cocktail Room has been restored to its former prohibition era glory. Original details of the space include tin ceilings, a beautiful 40-foot solid wood bar and original antique wood ice chest. Antique lighting and mirrors adorn the walls, along with locally sourced vintage artwork that tell a story of the area history along with some handpicked items that have personal significance.
Braun’s Tavern is designed for locals to gather with friends, family, and coworkers to enjoy a good meal and libations.
About Chef Michael Fiorianti
Chef Fiorianti has over 25 years of culinary experience and has garnered rave reviews from food critics, including the New York Times and the Wall Street Journal. He’s held various kitchen roles at top New York and New Jersey restaurants including Satis Bistro in Jersey City, where he was the Executive Chef.
While Chef Fiorianti experienced good success as the sole owner of Satis Bistro Bloomfield, he was intrigued by the location’s history, which dates back to the late 1800s through the days of prohibition and into the 1940s. He decided to reinvent the space—into Braun’s Tavern.
About the Food
At Braun’s Tavern, Chef Fiorianti’s goal is to create approachable, inventive dishes using local, farm-fresh ingredients. As he’s known for, Chef continues his tradition of creating elevated comfort food classics with an emphasis on house-made staples, like his pasta.
During my recent visit, my guest and I sampled a few shared appetizers and entrées.
Maitake mushrooms
Maitake mushroom tempura ($9) – The earthy mushrooms were coated in a thin tempura batter and fried to a perfectly crunchy exterior. The sizeable portion was drizzled with truffled Fontina fondue. A winner that I’d love to recreate at home.
Scotch eggSchnitzel
Scotch eggs ($12) – Expertly soft-cooked egg encased in house made Merguez sausage and cooked to a crisp exterior and served with asparagus and radish salad. A very good rendition of this dish that’s not found in many places but should.
Sherry braised oxtail and foie gras terrine ($14) – The issue I often have with terrines of this type is their overly gelatinous texture. Not the case at Braun’s, where it’s creamy and spreadable and served with a shallot marmalade, pickles to cut through the richness and croutons. Really impressed.
Schnitzel ($23) – Large breaded Berkshire pork cutlet—not overcooked—and plated with roasted beet, crisp bacon, cucumber and apple salad, and heavily drizzled (as it should be) with a whole-grain mustard dressing. A must-order.
Pasta and peas ($17) – Well-made Campanelle pasta served with spring pea and hazelnut pesto, spring peas and marinated Feta. I wanted to love this dish as I’ve been craving spring peas, but it was my least favorite dish, even with the great pasta.
Irish Car Bomb
Don’t let being completely stuffed deter you from ordering dessert, they’re fantastic. We loved the Irish Car Bomb ($10) – a parfait made with decadent Guinness chocolate cake with Irish cream mascarpone and bourbon caramel. It’s the perfect shareable dessert for fans of caramel and/or chocolate and we liked the tiny white chocolate curls that gilded the surface of the dessert.
Specials and More
The dinner special, offered from Tuesday through Sunday, is priced at $29 and includes a choice of pot roast, chicken, mushroom Stroganoff or any pasta with a soup or a salad and dessert. For brunch, the special is available on Saturday and Sunday and features any brunch entrée with one brunch cocktail or a draft beer for $19. The lunch special is $15 and served Tuesday through Friday. It includes any lunch entrée with half soup or half farm/Caesar salad or dessert.
There’s also a bar menu available daily from 12 p.m. to 3 p.m., with affordable and tempting options like the grilled cheese ($6) – a sandwich made using toasted brioche, Caciocavallo and Muenster cheese and served with a tomato soup dip and disco fries ($10) – French fries, oxtail stew, Fontina cheese sauce, and scallions.
About the Drinks
Braun’s Tavern offers a selection of cocktails, craft beer (four taps and 30 bottles), and a solid wine list with affordable options and sought-after bottles.
Gin gimlet
I enjoyed a cucumber gin gimlet featuring cucumber-flavored gin by New Jersey’s Silk City Distillery with elderflower liqueur, lime juice, and muddled cucumber. It was refreshing and delightful. There are many interesting wines and we ended our meal with a lovely Tokaji Hungarian dessert wine.
Daily happy hour is available at the bar from 3 p.m. to 7 p.m. and 9 p.m. to 11 p.m. where customers can enjoy $8 cocktail specials, two for $8 select bottled and draft beers or select glasses of wine.
Note: Jersey Bites was invited to visit Chelsea Tower and the experience was complimentary.
Planning a trip to Atlantic City? Check out the Tropicana’s new Chelsea Tower, where Jersey Bites recently sampled the latest additions to the casino’s many dining options. Stroll across the cool new Skybridge pedestrian walkway to find dinner at the Chelsea Five Gastropub(pictured at top), breakfast and lunch fare at Gilchrist Restaurant, and a fabulous bar at the Whiskey Five Bar.
Chelsea Five
“Tropicana’s dining scene is already bursting with flavor, with over 26 experiences to choose from,” said Steve Callender, Tropicana general manager. “Chelsea Five Gastropub’s modern American fare and classic cocktails combined with breathtaking ocean views will make a great addition to our collection.”
The Chelsea Five menu focuses on locally sourced seafood. We feasted on rich and velvety lobster cheesecake with a parmesan crust, some tasty yellowfin tuna tacos on crispy wontons, and spicy Cape May Salts oyster shooters. The menu includes burgers (add extras like truffled mushrooms and pancetta), rib eye cheesesteaks, buttermilk fried chicken, shrimp and grits, and cauliflower steak. Top it all off with a true Jersey Shore treat: baby funnel cakes with raspberry, chocolate, and cinnamon-vanilla sauces.
Cheeseburgers (photo courtesy of the Tropicana)Lobster cheesecake (photo courtesy of the Tropicana)
Whiskey Five Bar
Summon your inner Don Draper with a sophisticated Manhattan, a classic old-fashioned, or a whiskey sour on the adjacent outdoor terrace for some small bites and classic cocktails. The drink menu features more than 50 whiskeys and bourbons, a Jersey beer selection, and retro craft cocktails.
Whiskey Five Bar
Gilchrist
For breakfast on the Boardwalk, head to the new Gilchrist Restaurant and order a stack of the famous blueberry hotcakes—just the ticket for a lazy morning. A local favorite since 1946, Chelsea Tower is the restaurant’s fourth location. (It’s also in Galloway, Margate, and at Historic Gardner’s Basin.) Co-owner Michael Barham is the fourth generation to serve up some real Jersey comfort food: breakfast all day, deli sandwiches, salads, and wraps. Try the Italian omelet (sausage, provolone, green peppers, and onions), and of course, pork roll and cheese on a roll.
Many of you may already be aware of the good wines made at Auburn Road. You may also be aware that they have live music featuring some excellent musicians and bands. But if you haven’t had dinner there on a Friday night when they feature a different style pasta and sauce every week for their What’s for Dinner Friday series, you are truly missing something special.
My wife, Carol, and I were returning customers. We were seated very close to the stage (Carol thought, perhaps a bit too close). However, the music was acoustic, not too loud and played beautifully by Bo Rains. Bo played an acoustic and electric guitar, as well as keyboards. I was thankful for our proximity, as I was close enough to appreciate Bo’s dexterous finger picking and her use of the entire fretboard. Her husband, Mitch, joined her for her last set, playing the bass guitar.
Getting Started
Our first course, three slices of cheese, jammy dips to augment the natural goodness of the cheeses and three tastes of wine chosen by the staff to pair with each of the cheeses. Piave Vecchio cheese and Harvey’s honey were paired with the White Bottle (unoaked Chardonnay); Rouan table cheese and cherry compote were paired with their Classico (a red blend of Sangiovese, Cabernet Sauvignon and merlot); and Primadonna cheese and fig jam were paired with Sóle (a Vidal Blanc with a hint of sweetness). The cheeses were provided by Claudio’s in Philly.
The cheese plate was followed by some fresh Italian bread, castelvertrano olives, an excellent olive oil, and a tomato bruschetta. As there are no tastings after 5:00 and our reservation was for 6:45, I thought it a good idea to ask our server, Mary Kate, if we could taste their recommended wine to accompany our entrée (their Good Karma, a light dry blend of Merlot, Sangiovese and Pinot Noir). It had been awhile since I had their Good Karma. Carol and I liked this wine and ordered a bottle to accompany the rest of our meal.
The next course was a large dish of mixed greens, cherry tomatoes, croutons and parmesan cheese. The dressing was a honey balsamic vinaigrette, not dominated by a vinegar taste.
Entrees
When our entrees arrived and we saw the size of the bowls loaded with penne con vodka, we knew we’d be taking a lot home. I might add, when served it also looked a lot more attractive (and full) before I impulsively began eating, prior to snapping this picture. The Severino pasta was cooked al dente and the sauce was a perfect mix of tomato, cream, parmesan, garlic and a touch of vodka. It was awesome. I indulged more than I should have and still had enough for another meal. I am glad I went along with their wine pairing recommendation, as I was planning to get their Classico, a personal favorite here. The Good Karma was perfectly matched and mysteriously disappeared before our dessert arrived.
The dessert for the evening was a gelato that looked and sounded great, but we had other ideas. At a previous dinner at Auburn Road we had been able to do a chocolate wine pairing for a reasonable upcharge. We asked if this was still an option and thankfully Mary Kate told us it was. Five small bites of various chocolates from 1892 Chocolate were paired with five tastes of wine, hand-picked to go with each exquisite piece of chocolate:
Organic dark chocolate with Gaia (a red blend of Cabernet Franc, Merlot and Petit Verdot)
Organic dark chocolate and goldenberry with their White Bottle
Organic dark chocolate with cacao nibs with their Classico
Organic dark chocolate and sea salt with their Sóle
70% Organic dark chocolate with coffee beans with their Chambourcin
I want to give a special thanks to our server, Mary Kate, who put up with (and happily complied with) my many requests. Kudos to Bo Rains and her husband, Mitch, for their great acoustic music. Finally, thanks to Scott Donnini, one of the owners, and Julianne Donnini, who is a co-owner and the winemaker at Auburn Road Vineyards, and the entire crew for a very nice evening. Scott also sits in and jams on the stage from time to time. I told him he had my dream job: winery owner and musician on his own stage (whenever the spirit or music moves him)!
What’s for Dinner? is a weekly feature. The price is $34.99 (not including your choice of wine to complement the entrée). Check their website for their ever-changing menu, entertainment lineup and other special events.
We wrap up Celiac Awareness Month with a spotlight on Nick Nikolopoulos, owner of Gluten Free Gloriously, in Stirling.
Getting Started
JERSEY BITES: How did Gluten Free Gloriously get started? NICK NIKOLOPOULOS: My parents opened a business in Brooklyn in 1972, and we still have that place. It’s still operating in Bay Ridge—Bay Ridge Bakery. It’s a high-quality European-style bakery, with French, Italian, Greek pastries. We do a lot of wholesale, we supply the Tri-State area and we have a storefront as well. About two years ago, because of my nephew’s severe gluten, dairy, and soy allergies, I decided to start looking at a space to do that.
When did you realize you wanted to make this a career? Was there an “aha!” moment? I studied forensic osteology by education, and I was a New York City paramedic for many years I saw the trend of medicine and I saw the trend of food and I said, I think I’ve got this passion for pastry. It put a smile on people’s faces to have my dessert.
What is your baking style? I bring the old-school baking that I learned from my father and marry it with techniques that I learned studying the French pastry arts. So the base is always beautiful. We don’t use mixes, we make our own from scratch because that’s how I learned—using high-quality ingredients. In my gluten-free bakery, I bring products that test the limits. To me, you should never know that something is gluten free when you eat it, and that’s easier to do than most people think. If you use high-quality ingredients and you know what you’re doing, it shouldn’t taste like cardboard. It should taste like real dessert and it should be high quality. I’m not afraid of spending money on ingredients. My rice flour is the finest rice flour, it’s double the cost, but my result is beautiful.
Mango cheesecake
What is the greatest opportunity that has come to you as a result of baking? A few years ago, politics aside, I had the privilege of making a U.S. Capitol cake for Congressman Maloney’s birthday, and I got to meet former Vice President Biden. It was a great moment. They took pictures and it made the Wall Street Journal. It was really a highlight in my career thus far.
Personal Perspective
What is the most memorable baked good you’ve had? I’ve eaten a Greek dessert, but it’s really underappreciated. I’ve eaten it in Greece and we make it in Brooklyn, it’s called ekmek. It’s basically shredded wheat on the bottom infused in orange syrup with a layer of pastry cream and then almonds, topped with whipped cream. If I could figure out how to make gluten-free phyllo, I would love to get my celiac friends to try this dessert. It’s amazing, you don’t see it very often, and it’s just so refreshing and simple.
It’s your last day on Earth: what will your final meal be? Well, being partial to Europe, in Greece or Italy on the waterfront, having grilled sardines with a class of grappa. That would be a great last meal.
What is the best advice you have to share with young people interested in becoming bakers? It’s a great career. You do have to commit to not having weekends or holidays off—this is the nature of the beast. You have to move on up in the kitchen by proving your capability, by multitasking and being alert and doing the dance of the kitchen—not getting in your own way. It’s like an art, you want your dessert to come off happy, and joyful, and positive. I hate baking if I’m angry, so I try to work in my kitchen every day with a positive attitude.
Also, there are no seats in a commercial kitchen. If you can’t stand for multiple hours, get an office job. You get so many people that come for jobs, and they want an office, they want to sit down. This is not reality television, it’s a real kitchen, there are no actors. There’s multiple people and it’s tight sometimes.
Carrot cake
Nick’s Picks
If you could choose to be any food item, what would it be? I think I’m most similar to chocolate. I love making people smile and making people happy. Chocolate can have the same effect on people and pairs well with a variety of foods. You can eat it as is, you can mix it into bases, you can drink it, coat things with it. It’s just an essential ingredient that brings various emotions out of people.
Chocolate Decadence
What do you always have on hand at home? Olive oil and oregano from Greece. Those are two ingredients that I can really incorporate with anything.
What is your beverage of choice? Gin martini—dirty, or a good Old Fashioned.
What is your favorite comfort food? I’m a New York City guy, born and raised in Brooklyn. So although it may sound gross, a New York City dirty dog. It always hits the spot, on those rare occasions that I have one. For those who don’t know what a dirty dog is, it’s a hot dog from the carts outside. The New Yorkers call them dirty dogs. They’re so darn good.
What New Jersey bakeries or bread shops do you love, besides your own? I love the concept of Sweet Melissa Patisserie. She was a Brooklynite before she came to Jersey, but she also has that vision of the French cuisine that I do. You can see the passion that she has about the pastries and the food that she does is made with love. It’s a limited menu, but it’s a good menu. I always say, “You know what? This is a beautiful little spot.”
If you could have dessert with any three people, living, deceased or fictional, who would they be and why? I’ve always said I want to have a sit down with Gordon Ramsay, because he’s similar to me in the kitchen. No floss, no BS, get the job done at a high level and you’re fine. I laugh because I grew up in the kitchen with an always-angry Greek father, who would make Gordon look like an angel, actually. So I get his style. He knows discipline, and that’s what’s missing sometimes in today’s kitchens. That’s why I appreciate his style.
Another person, on the other end of the spectrum, would be Warren Buffett. I love his humbleness, his success, and if I could learn one thing from him, it might be the one thing that changes my life.
Finally, I have to include Eve, my wife, who is my best friend and always supports me no matter what I do, whether it’s crazy or normal. And she always makes me feel like she has my back. She’s a great mother, great wife, and yeah, I would have a great time having a nice dessert with her, with a glass of champagne.
Looking Ahead
What’s next for you? We’re always working on new projects. We’re launching an online catalog soon—that’s my main project at the moment, and gluten free doughnuts. We’ve done some nice things with the doughnuts in a test run and we’re looking forward to launching them sometime in the spring or summer.
Anything else you’d like to tell us? Something that’s always on my mind as a business owner and as a human being, is that customer service is lacking in general. People don’t realize how important customer service is. When you come to a bakery, I always say a bakery is like a circus, people should be happier when they leave than when they walked in. So there’s way too many times when you go into places, and whether it’s a bakery, a restaurant, or whether it’s just a coffee place, people just don’t smile. They don’t say a simple thank youor good morningor hello, so I really push that on my staff, that customer service is more important than your product—that’s what’s going to bring your customer back. That’s one message that I would really like for my fellow businesspeople to emphasize: Let’s get customer service back, at least on a small business level.
This year, Memorial Day (May 28, 2018) is also National Burger Day! Several Jersey Bites writers weighed in with their favorite burgers from around the Garden State. Dig into this list, and let us know if you have another favorite on Facebook!
Melissa Beveridge / @MBeeWell Pour House Restaurant, Shrewsbury
The Philly Burger, with cheddar cheese sauce “The meat is simple, cooked on a hot griddle, topped with sweet, sauteed onions, and when you substitute the thick and creamy cheddar cheese sauce (that you will definitely be licking off the plate) for the American cheese, it’s complete burger heaven.”
Veronique Deblois / Food and Wine Chickie South + Pine, Morristown
Beef Burger with fried egg, house-smoked cheddar and bacon aioli
“It’s on an English muffin so the bun doesn’t get soggy like with a standard roll. The beef is….beefy! The fried egg is a nice addition to the great bacon. Top-notch burger.”
South + Pine
Leslie Delcid Echo Tap & Grille, Mountainside
The Vegetarian
“Here’s why: The avocado! When a burger comes with avocado it completes the meal and brings it to the next level.”
Julie Hartigan / Cooking w/ Julie Onieals, Hoboken
The Onieals Famous
“Grgeously charred, thick, juicy, and cooked to pink perfection. This classic pub burger slays me every time and is hands-down, fav in Hoboken.”
Terry Krongold / The Cook’s Tour Tree Tavern, Wanaque
Cheddar burger on brioche bun “Full of flavor, simply grilled, always perfectly cooked medium-rare, on a wonderful brioche bun.”
Deborah Smith, Jersey Bites founder and author of The Jersey Shore Cookbook B2 Bistro + Bar, Red Bank and Point Pleasant Beach Dry Aged Burger
“It’s not topped with a million crazy add-ons. It’s a simple burger made with quality ingredients and cooked to order perfectly.”
B2 Bistro + Bar
Taylor Sumereau Zinburger, Various Locations The Zinburger “It’s a simple burger that isn’t overwhelmed by too many toppings or ingredients. It is always cooked perfectly, the manchego cheese and braised onions bring the dish to a whole new level.”
Zinburger
Mary Wozniak J.D.’s Pub & Grille, Smithville Black & Blue Burger: Blackened with cajun spices, topped with melted blue cheese, red onion, lettuce and tomato
“It’s freshly made, juicy and perfectly medium rare…$6.99 Burger Mondays!”
JD’s Pub & Grille
Danielle Zilg (@platesandpours) Dunellen Hotel, in Dunellen
Mushroom Swiss Burger
“The burger is cooked to perfection and you can’t beat ‘shrooms and swiss. I add onions for extra flavor. Tastes even better on Monday nights when burgers are buy one get one free!”
All photos are courtesy of their respective restaurants. Thanks to everyone who participated.
The last time I scaled the steps of The Parker House, I am confident Prince was blasting from the sound system (like it was 1999), and I am quite confident I was sporting some semblance of big hair with skin screaming pink from too many hours in the sun. The experience, all these years later, as I get ready to “walk this lady into the bar,” was almost surreal. I couldn’t wait to belly up to the bar and let the memories start flooding back. Well. Not. So. Much. As I whisked by the hostess, she asked, “Can I help you?”
I replied, in flight, “No thanks, I’m gonna grab a bite at the bar.”
Her voice followed me. “Sorry, you can’t eat at the bar, but feel free to take one of the tables there.” Whaaa-waaa? Such. A. Bummer. Not to be deterred, I took my seat at the four top in the corner, next to a fairly intensive merchandise selection of T-shirts, hats and sweatshirts in an array of bright pastels. At least I was facing the bar.
Who Served Me
Ali, who’s been at The Parker House for the better part of seven years. She started as a hostess.
Bartender’s Favorite Bite
This time, no bartender bite, but Ali’s response was, “The scallops—they are simply delicious. So much flavor. And everyone else loves them!”
The Vibe & My Vantage Point
Intimate, quaint, and surely a fabulous place to park oneself on a Friday well before 5 p.m. From my table I could look out the windows to the porch, already buzzing with a lunchtime crowd on this pre-Memorial-Day Monday. I faced the bar with a clear view out the front door, over to Steve, at the bar slinging cocktails, and back to the hallway where staff and servers bustled to and fro.
What Quenched My Thirst
MoTito
MoTito $14 Tito’s vodka, mint leaves, sugar, fresh lime juice, club soda
A stripped-down mojito with vodka replacing the rum, this version was served up icy in a pint glass, complete with sugared rim, lime wedge, and a straw. Refreshing and minty, perhaps a touch too heavy on the simple syrup. (I’m guessing they didn’t actually use raw sugar, despite the description).
What Fed My Soul
Seafood bisque
Seafood Bisque, $7 Served with oyster crackers The bowl arrived with a lovely sprinkle of freshly chopped parsley resting atop the creamy, pinkish, orange depths. The oyster crackers arrived in their little cellophane bag, precariously teetering on one side of the always-too-small saucer with the teaspoon resting comfortably on the other side. The first mouthful was incredibly decadent, screaming cream and butter as I let the flavor settle in. The bowl was completely lacking in the chunks of fresh fish and fleshy lobster or crab I would expect at a seaside locale. I found nary a chunk of potato in the entire bowl and only once did my teeth have a moment to contemplate some indecipherable flakes of what must have been fish, I hoped.
Lettuce wraps
Asian Lettuce Wraps, $12 Hoisin-and-soy-marinated chicken, water chestnuts, carrots, and cucumber, with crisp wontons Like a breath of fresh air after the disappointing engagement with my bisque, the wraps arrived in a bevy of color and shapes. Four lovely, light green iceberg lettuce cups were filled with tender morsels of chicken (my guess, thigh meat) and topped with crisp julienne cucumbers and carrots.
In the center sat a lovely pile of crispy wonton noodles to be added as I liked to each cup. Every bite revealed a little more depth, a hint of fresh cilantro (not included in the description), some citrus penetrating the hoisin and soy, with the carrot and cucumber adding the right amount of texture and flavor. A nice, clean choice with the perfect combination of texture and taste.
Iron skillet seared scallops
Iron Skillet Seared Scallops, $15 Roasted corn and bacon relish Before the plate was set before me, I could see the sear on the scallops was sensational. Tender and well cooked, my fork easily cut into scallop, revealing its translucent and slightly opaque center. I scooped up some of the corn relish making sure I had a piece of bacon to accompany the first bite. Ugh, a bit of sand (not to be helped sometimes with seafood) was the first thing I noticed, followed immediately by a heavy-handedness with the salt, or perhaps the mistake of adding salted butter to the already well-seasoned scallops. Even the sweetness of the corn salad, nicely dotted with small bits of minced red onion and the smoky bacon couldn’t distract from the whack of salt.
As I went back to fact-check my taste buds, I decided to go a bit more “all out” with my lemon wedge, giving it a nice healthy squeeze over my half-eaten scallop and went back in. The best was indeed saved for last as the boost of the acidity in the lemon cut right through the salty angst of the dish bringing forth a much more delicate balance between the scallop and the bed of relish it was served over.
If I were you? I would stick to the basic offerings of burgers and crab cakes and settle into a porch seat one fine summer day and drink in everything that’s good about this tried-and-true local spot. If you’re smart, you may even come back next May, well before Memorial Day to get a glimpse of what it’s like before the madness of summer ensues. God bless those who have served our great country and God bless America (and all the amazing food and drink in it). Cheers!
Beyond the Bar
This historic hotel, restaurant, bar, and all-around Sea Girt fixture was established in 1878. The season kicks off each May with things really heating up Memorial Day weekend. Rooms for the 2018 season are sold out but you can complete the 2019 wait list form here. The Tavern, located downstairs (and the site of many, many of my own late nights during my 20s), is open on weekends only and features live music. (Click here for the live music calendar.) Parker House also serves standard bar food with a twist or two, like steamed clams and peel-and-eat shrimp. It’s truly a must-go for anyone in their mid-20s to 30s. And those of us who are a little bit older than that may find ourselves settling into a spot on the porch early one Friday afternoon and staying planted late into the night!
When to Show May through September
Raw bar: Noon to 11:30 p.m.
Lunch: 11 a.m. to 4 p.m.
Dinner: 5 to 10 p.m
The Tavern Fridays 5 to 11:30 p.m.
Saturdays and Sundays 3 to 11:30 p.m.
Upstairs Bar: Friday through Sunday (times vary)
Know Before You Go!
Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
Parker House 290 1st Avenue
Sea Girt, NJ 08750 732-449-0442
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.
This year’s grand prize will be a $500 gift to where the winner likes finding Jersey Fresh produce the most. There will also be weekly winners who will receive a New Jersey-shaped bamboo cutting board.
Summer Protein Shake
You can find Byrne Hollow Farm Lactose Free Milk in select ShopRite stores in New Jersey. You can also find it in select national chains and independent retail locations throughout New York, such as the Byrne Dairy Stores, Best Yet Markets, Gristedes, and Peck’s Market.
