New Jersey’s own Franco Robazetti of Zeppelin Hall and Surf City (pictured above), in Jersey City, will appear onChopped, on the Food Network. The episode premieres on Tuesday, May 29.
About the Show
Chopped is hosted by author, television personality, and food connoisseur, Ted Allen. In the show, four chefs use their skills to compete with each other to prepare a top meal. In each round they have to use ingredients that are provided by the show and the chefs are often called upon to utilize unlikely components in their dishes. As each course in the meal is judged for taste, presentation, and creativity, the last chef remaining is the winner and receives $10,000. Jersey Bites caught up with Franco Robazetti to find out about his experience on Chopped.
Chef Robazetti
Our Chat with the Chef
JERSEY BITES: Many chefs dream of being on Chopped! How did you feel when you were first selected?
FRANCO ROBAZETTI: I felt honored and excited to be able to have the opportunity to show my skills through a very competitive challenge but I was also very nervous.
Tell us how your experience and background contributed to competing well. My 25 years of experience helped me by accumulating knowledge of different types of cuisines through high volume and fine dining restaurants.
How did cooking in front of the cameras influence your work? You do not even feel the cameras on you. It’s just you versus you. There isn’t even any time to think about the cameras.
What was the biggest challenge in the competition for you? Time! Not enough of it.
How has your work at Zeppelin Hall and Surf City prepared you for being on Chopped? Being that the episode’s theme is surf and turf, my work at Zeppelin Hall, which is a BBQ restaurant, has provided the “turf” experience. Surf City’s given me the right experience for “surf.”
What’s next for you? You will definitely be seeing more of me very soon.
About the Chef
Robazetti is a native of Venezuela, with Italian and Spanish heritage. He graduated from the Venezuelan Gastronomic Training Center, Cordon Bleu Program, in Caracas, and has a Master Baker Certification from the French Culinary Institute in New York. He received the 2007 Silver Spoon Award for Best Restaurant and the Golden Ribbon Award. His move to the New York City area brought new culinary opportunities including serving as executive chef at the Iridium Jazz Club, executive sous chef at Bobby Vans Steakhouse, and executive banquet chef for Zylo Tuscan Steakhouse at the W in Hoboken. In 2013, Robazetti was hired as executive chef at the metro area’s largest biergarten and restaurant, Zeppelin Hall, in Jersey City and also serves as executive chef each summer at Jersey City’s beach bar and seafood restaurant, Surf City. He lives on a boat right behind Zeppelin Hall with his wife, Megan, and wouldn’t have it any other way.
Zeppelin Hall
Zeppelin Hall
88 Liberty View Drive
Jersey City, NJ 07302
201-721-8888
Surf City
1 Marin Boulevard
Jersey City, NJ 07302
201-516-9000
Judging seems to get harder every year. The number of breweries in New Jersey has breached the 100 mark, so I guess that makes sense. Nearly one third of those breweries showed up in Morristown for the all-New Jersey Beer Bacon BBQ Showdown this year, making it tough for the judges to pick just two winners in the beer category.
Best Brew
Coffee stouts, perhaps appropriate for the rough weather, seemed to be popular among the entrants, and one did ultimately stand out. Icarus Brewing (Lakewood) took the title of Best Brew with its velvety smooth “Kalashnikovcoffee” Imperial Russian Stout. There were a number of beers in the running for the favorite, so well done, Icarus!
An Unusual Task
The next task was to pick the Most Unusual Brew. There were some pretty wacky beers (more on that later) but we settled, somewhat ironically, on a lager. May’s Maize, from Man Skirt Brewing (Hackettstown), is a Vienna lager brewed with maize to impart that South-of-the-Border flavor. It was almost like a corn chip in a glass. Looks like you don’t need to wear pants to make a great beer.
The People Have Spoken
The final beer award was the People’s Choice for Best Brew. I was pleasantly surprised to see Cape May Brewery’s (Rio Grande) The Bog nab that honor. It’s a cranberry wheat beer lemonade shandy. Tart and refreshing, it came close to winning Judges’ Favorite last year and Most Unusual beer this year. It’s a perfect beach libation and certainly worthy of the award.
Other Notable Beers
Brotherton Brewing (Shamong) has quite a reputation for hoppy beers. Green Earth American Pale Ale has a rich malt base of rye and oats and lots aroma hops. A little fruity, a little dank, and a lot of fun.
Lone Eagle Brewing (Flemington) got a little funky with a dry hopped smoked saison. Applewood smoked malt from New Jersey’s Rabbit Hill Farms gives this beer a little delicate smoke. Perhaps not everyone’s cup of tea but I enjoyed it.
Czig Meister Brewing Company(Hackettstown) vied for the most unusual beer with their “The Gunsmith”. A maple, caramel, bacon, smoked lager might sound gimmicky and it is. Who cares? It fit the theme of the event and was a hoot to drink!
Three 3’s Brewing (Hammonton) conjured up an orange creamsicle by introducing soursop, lactose and vanilla beans to a Citra and Denali hopped IPA. Evolution Six is kind of the adult version of chasing down the ice cream truck.
Ramstein Brewery (Butler) did not disappoint with their world class Maibock. They didn’t enter it in the contest but were pouring it at their booth. I never miss a chance to sample this rich, malty beer with that signature noble hop bite.
On to the Food
When it came to the food side of the competition, it was time to loosen our belts, take a deep breath—after sampling 48 beers—and dive in.
Best BBQ
The coveted BBQ title from the judges went to Kimchi Smoke for its perfectly smoked, melt-in-your-mouth brisket. Owner Rob Cho is no stranger to the winner’s circle for his Chonut (an outrageously delicious donut-for-a-bun barbecue concoction) but we were pleasantly surprised to see that this year, he just brought the Q. Straight up, excellently executed barbecue.
Crunchy Reese’s Peanut Butter Cup bacon. Of course!
Best Use of Bacon
Now, hear me out. It sounds like a disaster waiting to happen, but Culinary Renegade Wandering Kitchen’s Crunchy Reese’s Peanut Butter Cup bacon got a unanimous “Hell Yeah” from the judges. One bite and we were sold.
Jersey Bites founder and executive editor Deborah Smith with the Bearded One himself, Chris D’Addario.
RELEASE: Mullica Hill, NJ Four New Jersey wineries will soon debut the state’s first collaborative wine project, a series of Chardonnays dubbed “Open Source.” Produced from the 2016 vintage, the collaboration almost two years in the making will be shared with the press and public for the first time at The Winemakers Co-Op Spring Portfolio Tasting on June 3, at William Heritage Winery in Mullica Hill. Besides William Heritage, the other member wineries of The Winemakers Co-Op include Working Dog Winery, Beneduce Vineyards, and Unionville Vineyards.
Each winery of the Co-Op grows Chardonnay at their respective vineyard sites. Upon harvesting the 2016 crop, each winery transported 1,000lb of Chardonnay grapes to William Heritage Winery, where the grapes were pressed together. The grape juice was divided equally, and the winemakers of each winery fermented and developed the wine in their own respective styles. The result is four unique wines developed from the same single source of grapes.
“Open Source is a play on the same term from the software world,” said Co-Op Executive Director John Cifelli. “With open source software, developers are welcome to modify the source code to create something, sometimes collaboratively. In our case, the wine grapes are the source code, and the winemakers are the developers.”
Each winery’s version will be slightly different based on barrel usage, choice of yeast, fermentation temperature, and several other factors that decide a wine’s final taste and texture. For Sean Comninos, winemaker at William Heritage, this Chardonnay was treated similarly to how he makes all of his Chardonnays. “I like the fruit to speak for itself. I simply racked the clean juice to a neutral barrel and pitched Montrachet yeast. I stirred twice monthly for 3 months and kept it topped after that. No malolactic fermentation was allowed.”
The Chardonnays will be available for tasting at the Co-Op’s biannual tasting event, from 3 to 7 p.m. on Sunday, June 3, at William Heritage Winery. Each winery will showcase and pour eight of its best wines for tastings to patrons. All wines poured will be strictly from New Jersey grown grapes, an aspect of New Jersey winemaking that the Co-Op encourages and promotes. Special guest Lenn Thompson, columnist for Wine Enthusiast and owner/writer of thecorkreport.us will give two talks about his observations about the progress of the New Jersey wine industry, and how it relates to those developing elsewhere across the east coast of the United States. A VIP portion of the event beginning at 2 p.m. will feature a winemakers’ panel discussion, in which each winery will present, taste, and discuss their version of the Open Source Chardonnay with the guests. Musical entertainment by the Slicked Up Nines and catering by Innovative Catering Concepts will sell several delicious dishes to round out the event. Tickets are available at www.thewinemakersco-op.com/events.
The Winemakers Co-Op, founded in 2015, encourages and promotes fine wine production from New Jersey grown Vitis vinifera grapes. Questions should be directed to Executive Director John Cifelli: [email protected].
Originally from the birthplace of hand-pulled beef ramen, Lanzhou, Jessica Xiao, owner of Lan Ramen, wanted to bring authentic Chinese cuisine to Princeton. Her goal: to promote culture and educate patrons on the traditional tastes from her home. After a decade of planning and ten months of renovations, Lan Ramen opened this winter.
Local Appeal
When asked about support from the community, Xiao noted that customers have embraced the delicious and fresh dishes, with some returning daily. The food is not the only factor keeping the “regulars”—it’s also the visible effort and love that has gone into the creation of the restaurant. Every detail—down to the handmade bowls from Seattle—was crafted to give customers a remarkable experience. The specially made bowls can handle incredibly high heat, ensuring that every last bite is ideal and appropriately hot.
Inside Look
The interior was designed to create an immersive dining experience. The counter and tables are made of reclaimed wood. Cast iron chandeliers hang and real brick walls are exposed, creating an industrial yet welcoming environment to complement the traditional dishes being served. The most important part of the design is the open kitchen. Customers seated at the counter have a full view of the chefs pulling the noodles fresh for each order. The chef arrives early every morning to prepare the large logs of dough that will be twisted and pulled. Almost magically, he turns each one into hundreds of noodles. At Lan Ramen, you won’t find anything frozen or pre-fried; the authentic flavors come from the dedication to creating fresh dishes for every customer. Witnessing the magic of hand-pulling adds to the unique experience when dining at Lan Ramen. Dining room guests are also encouraged to walk around to see what’s happening in the kitchen.
Using Their Noodles
Although Lanzhou is known for traditional beef noodles, the noodles at Lan Ramen are prepared in a variety of ways for all customers to enjoy. There’s beef brisket, chicken, seafood, and vegetarian, with new menu items regularly being added.
“The hand-pulled noodles we serve are made from scratch and come in five different sizes, from as thin as angel hair to as wide as a belt!” Says Xiao.
To start your meal, Jessica Xiao recommends the scallion pancake roll with beef, the soup dumplings, and the rock shrimp. Some fan favorites from the noodle section include Lanzhou beef noodle, Beijing Zha Jiang Mian as well as the scallion-ginger noodle for vegetarians. For entrees, she recommends trying the baby back ribs, the fiery lamb stew with wide noodles and the griddle cooked pot. And for veggie lovers, the baby lily bulb as well as the bean tops, refreshing greens sautéed with ginger and garlic.
In Lanzhou, people say the best bowl of ramen is the first of the day. Keeping with tradition, you can visit Lan Ramen seven days a week, 11 a.m. to 10 p.m. at
On this gorgeous day, I sort of wished I had chosen an outdoor spot as I pulled up to a parking space almost right in front of Dive! The double doors were swung wide, opening directly into the bar, immediately as if whispering, “Welcome!” As I entered the place, storm warnings were pinging on my cell so I figured I had made a good choice after all. I took a seat about a third of the way in from the end of the bar closest to the sidewalk. Not too close to the back, where the bar met a group of tables and the bathroom hallway.
Who Served Me
Steven—he owns the place. Dive! was devastated by Hurricane Sandy and shut down for two years while Steven and his wife and co-owner, Christina, worked to rebuild their savings and reopen in June 2014.
Doors open at 4 p.m. and I was just about the first person in the place. Steven was working behind the bar, drying glasses, and looked up, warmly saying, “Afternoon,” with a full-face smile—the kind that starts all the way up the forehead and works its way through every portion of the face. “How are you today?” I could tell he welcomes everyone that way, and as I sat and observed and enjoyed my time there, it was evident I was correct. He knew locals by name, greeting them smiles, bro-shakes, and over-the-bar hugs. It felt like home and I loved it.
Bartender’s Favorite Bite
“If you haven’t been here before, we make a really good burger. Seriously good.” Sadly I was flying solo on this little outing so I planned to try only light fare. However, I’ll be back to check out the Whiskey Tango Burger (made with whiskey glaze, cheddar, and bacon jam).
The Vibe & My Vantage Point
Happy. Bright. Welcoming. Homey. A lovely combo of brick and wood, and bright colors mixed with white and easy decor. Nothing that felt like it tried too hard, but rather it all just “came together.” Which I realize couldn’t have been farther from the truth given the blood, sweat, and tears it surely took to come back post-Sandy. I loved the surfboards, neon-chalked bar signs, and bright, local artwork hanging on the walls. The red circular overhang on the ceiling gives it a groovy chic look that’s super relaxing without a whiff of pretension.
What Quenched My Thirst
Tradewinds
Tradewinds $10 Deep Eddy vodka, ruby red grapefruit, St. Germain, cranberry and grapefruit juice, topped with soda
This gorgeously pink concoction was served up tall in a pint glass, complete with beautiful slices of lemon, lime, and orange adding more vibrancy to this I’m-so-happy-colored cocktail. The first sip—OK, let’s be real—gulp, was as tart and refreshing as I had hoped. The sky was still blue and could only imagine ordering this tasty mix by the bucket in the warmer months yet to come. It was nothing too fancy, yet perfectly robust in the flavor department, but then again, doesn’t grapefruit just do that so well?
What Fed My Soul
I am going to start with an apology, as I clearly didn’t show up with my A-game. When I started writing, I realized I had only ordered two dishes, compared to my usual culinary adventure of three or more menu items. It won’t happen again. My next piece will most definitely include three tastes, minimum. I’m not sure what happened there but it may have been a case of too many plantains followed by two tacos!
Pulled pork plantains
Pulled Pork Plantains, $12 Fried plantains topped with pulled pork, pico de gallo, and chipotle aioli
I dove into this super colorful dish with a full expectation of the flavor profile I was about to enjoy but as is often the way, looks can be deceiving. The plantains were much larger than I expected, and thinner, too. Each one was topped with splendidly seasoned pulled pork, fresh pico, and a hint of a creamy chipotle dressing—just a touch. As my taste buds absorbed the simplicity of the bite, the first thought in my head was clean: it was a clean taste, with each and every ingredient accounted for. Nothing fancy, nothing overdone. I almost wished the plantains were sweeter for a deeper juxtaposition of flavors, but that’s just me. What I learned from Steven (he doesn’t drop the “n”), was that this dish is highlighted in blue on the menu, denoting an authentic recipe that Chef felt passionate about offering. The menu includes several of these and I look forward to coming back to taste more!
Beef tacos
Beef Tacos, $6 (on special) Seasoned ground beef, lettuce, pico de gallo and cheddar cheese served on a hard corn shell. This delightful duo arrived in a small basket. I was delighted by the colors before me—again so simple and looking super fresh. I was digging the red-and-white checkerboard paper that served as the perfect sheet beneath these taco pillows. As I picked up the first one and started to take a bite, I found the warm juices had dripped down my hand—a foreshadowing of the deliciousness about to greet my mouth. Mmmmmm. Again, the chef’s intention to ensure you taste every single ingredient both separately and as part of the overall flavor profile was profound. Not a trace of residual oil was left from the meat or shell, the pico punching through the tasty, fragrant ground beef. When I looked up with a face full of taco and said, “Mmmmm those are soooo tasty, he’s got a lot going on in that beef,” Steven replied “Yeah he does!” I could taste what I think may have been cumin, coriander maybe—something that was so un-taco-y it was equal parts welcoming and off-putting. These are tacos worth revisiting another day—especially on Tijuana Tuesdays—see below for the scoop on that!
Beyond the Bar
At Dive!, you’ll find 18 beers on tap, including a craft beer selection and options from local breweries. You can also enjoy house-made, fruit-infused cocktails, rum buckets, coastal drinks, and, of course, wine.
What Else You’ll Find
Freshly popped popcorn
New menus (seasonal rotation)
Fresh, local ingredients
Kid-friendly atmosphere
What’s Happening When
Weekday Happy Hour: 4 to 7 p.m.
Tijuana Tuesdays: Specials, live music, local artwork on display
Wednesdays: Half-price burger night
Thursdays: Karaoke
When to Show
Monday through Friday 4 p.m. to 2 a.m.
Saturday and Sunday 11 a.m. to 2 a.m.
Kitchen Hours
Monday 4 to 10 p.m.
Tuesday through Thursday 4 to 11 p.m.
Friday 4 p.m. to 1 a.m.
Saturday 11 a.m. to 1 a.m.
Sunday 11 a.m. to 10 p.m.
Know Before You Go!
Prices, hours, and menu items are subject to change. Please check the restaurant’s website for the latest information available.
Note: Jersey Bites was invited to visit Mirchi and received a complimentary meal.
Mirchi means chili and Mirchi Indian Homestyle Cuisine in Mount Laurel most definitely lives up to its name, offering plenty of spicy dishes for the adventurous palate. Mirchi, which opened in June of 2017, specializes in Southern Indian food. Staples like dosa (crepes), lentils, rice, and of course—chilis—take center stage.
First Visit
On a Sunday in early May, Mirchi owners Vikram Mothe and Nikhila Janga invited local food bloggers to sample their weekend lunch buffet, which offers more than 35 dishes. As a lover of Indian food, I’ve dined at most of South Jersey’s Indian buffets, and this one was the largest I’ve visited. I joked with the other bloggers at my table that I’d need three days to eat all the food Mirchi had to offer.
New Experiences
In addition to the size of the buffet, I was also surprised by some of Mirchi’s unique offerings. Mirchi isn’t just your run-of-the-mill chicken tikka masala, naan, and dal makhani kind of buffet. In fact, this buffet featured a number of foods I’ve not only never tasted but had never even heard of before.
Take, for instance, Mirchi’s guntur mirchi bajji, a crunchy shell stuffed with chili peppers, onions, tomatoes, and plenty of spicy Indian flavors, all adorned on a bed of pineapple. When I first tried the bajji, something about its crunchy exterior and the salsa-like filling reminded me a bit of a taco—only more spicy. Timid eaters beware: the bajji, which is a popular south Indian street food, brings the heat. For those who prefer less spice, the cooks at Mirchi will customize almost anything on their menu to suit personal preference.
Working Our Way Through Lunch
Another standout menu item I sampled was yogurt rice (curd rice), which combines yogurt, rice, and several spices, including curry leaves and ginger. I found it to be a good, mild palate cleanser between courses. The flavor was a little bit sour and a little bit salty—and a whole lot of just right.
Even though we had plenty to eat at the buffet, the chefs whipped up a couple more dishes for us to sample. One of those dishes was pomfret (pictured at top), a white fish popular in Indian cuisine. What stood out most about Mirchi’s pomfret was its presentation. It was served whole on a platter adorned with curry leaves and spice. The fish was flaky, delicate, and full of flavor.
Buffet dishWatermelon ginger juiceFruit salad
After the meal, Mirchi’s buffet included several beverage and dessert options to cool the palate. For diners with a sweet tooth, watermelon ginger juice is a refreshing choice. However, the drink I most appreciated was the hot chai tea. Unlike the watermelon ginger juice, Mirchi’s chai was sparse on the sweet and generous with the spice. Desserts included strawberry kulfi, gulab juman, and fruit salad. The strawberry kulfi and gulab juman together were a match made in foodie heaven.
Give it a Try
Mirchi also offers a weekday buffet and a weekend grand buffet. A la carte dining is offered Monday, Thursday, Friday, Saturday, and Sunday in the evening. Mirchi is BYOB, so if you decide to dine there, feel free to bring your favorite spirit. With such a large buffet offering, Mirchi offers a little something for every diner.
What started off as a hobby for Chris D’Addario, turned into a career as pitmaster and owner of Bearded One BBQ.
D’Addario’s goal is simple: to serve good BBQ while staying true to his NJ roots. From ribs, to pork, to brisket, to chicken, Bearded One does it all. Taylor Sumereau chatted with D’Addario about how the business came about and how it’s going now.
How It All Began
JERSEY BITES: What inspired you to open up your food truck? CHRIS D’ADDARIO: It all started with a cheap backyard smoker that got us hooked on BBQ. So we started competing on the Kansas City BBQ Society (KCBS) circuit and slowly began upgrading our equipment while vending some smaller events from a tent. We started getting a really good reception from people on our food. We were being asked to do more events and such, which made us realize we needed another upgrade, to the current trailer. When we purchased this trailer we had it made so we would be able to do both competitions and vending from it.
How did you come up with your name? We originally started out as Bearded Pigs BBQ but due to some trademark problems, we had to change our name. We put up a poll on our page and asked friends. When we would be doing events, people would ask my wife questions about the food and she would just tell them to go ask the Bearded One.
On the Menu
What’s your most popular menu item? Far and away our most popular is the brisket grilled cheese. We can’t make them fast enough most of the time. For me, my favorite is just ribs. I have always loved them and don’t eat them as much anymore because we are constantly making them. It’s overload, but when you have one it’s like going back to an old staple that doesn’t let you down.
Any new menu items in the works? We are going to be putting out a new grilled cheese this year but we have to do a few more test runs before we roll it out fully. Then we have another item or two we’ve been tossing around—but we don’t want to let the cat out of the bag quite yet.
Any surprises, like menu items that are much more or less popular than you expected? That brisket grilled cheese: total mistake! Last year at the beginning of the season, my wife and I were driving down to AC for a long weekend and just saying, “Well maybe we can try this,” or, “How about that?” Just going back and forth. Then she mentioned a brisket grilled cheese. So we played around with it a few times at home until we got something we thought was pretty good and gave it a few of our friends for feedback. The first event we sold out. Next event brought more. Sold out and it seems to just keep on going that way. So we started doing pulled pork ones as well.
Keeping up with Bearded One BBQ
Where can people find your truck? We are an event truck only, meaning we don’t have a daily spot. We tend to do a lot of food truck and beer festivals and are primarily in Northern Jersey. You can find us at almost every Just Jersey Fest.
Does social media help you grow your business? Social media has helped us a ton, just by being able to inform people of our next events since we aren’t at a daily location. It helps get the word out to people about where we will be. And it helps us talk to people if they have questions. It’s an easy way for people to reach us.
On Other Food Trucks
Which NJ food trucks are you a fan of? The Guac Spot. We absolutely love their tacos and guac. This is the place we are constantly getting food from at events. For dessert, it’s Glazed & Confused. Their mini doughnuts are awesome! We actually had them do dessert for our baby shower.
Why It’s All Worth It
What is it like working on the truck? We like to have fun working on the truck. The guys who work for us are all super close friends. Nick, who is on the truck for almost every event, has been a huge help to us and so it’s just fun being able to work with people you enjoy being around. It makes the day go fast because you can get pissed at each other and [then] laugh about it because you are that close.
What is your favorite thing about owning and operating a food truck? There are so many things about it, but just hearing people come up afterwards and telling you that they loved the food. To be able to talk BBQ with them is great, then the next event you’re at and you see them come up. It’s a great feeling knowing you are doing something right. Amazing.
Upcoming Events
Click hereto see Bearded One BBQ’s full event calendar or to book the truck for a private event.
I grew up on the Jersey shore, in Monmouth County, where it was almost mandatory to be a fan of Bruce Springsteen and the E Street Band. We could sing along to any song, including the early stuff, without a karaoke prompt—although a couple of beers on the beach would help jog the memory. No one would dispute the fact that Bruce was the soul of that band. The heart, however, was the tenor sax of Clarence Clemons, the Big Man. For fans like me, his passing, in 2011, felt like the loss of an old friend. The sax solo on “Tenth Avenue Freeze Out” will forever put a lump in my throat. That saxophone, in those big hands, defined the Jersey Shore sound which would be beloved across the globe.
Big Man’s Brew
The moment I found out about the Big Man’s Brew project I was hooked. The Big Man. In Jersey, we all know who that is. There’s beer involved? I’m in! From a conversation with Michael Beck, COO of the Big Man’s Brew project, I learned that the idea was spawned by none other than Nick Clemons, Clarence’s son. Allen “Doc” Rosen, a plastic surgeon with an entrepreneurial spirit who helped structure the company, told Clemons that he had a brand but no product. Barb Deitz-Caprioni, who handles publicity for the company, happened to come across a magazine article about the growth of craft beer in New Jersey and suggested to Clemons that this missing product just might be a beer. Craft beer evokes a feeling of creativity and independence that captures the free spirit of the Big Man and Clemons thinks it’s a great way to pay homage to his dad. Beer sales will also enable the continued support of various charities that have been associated with the Clemons family. “Sales of the heart” is how Rosen put it. The first beer will be an approachable, food-friendly IPA weighing in at 6.5% ABV. The recipe was formulated by Nick with the help of 902 Brewing (Hoboken), which will also be brewing the beer.
Brew Debut
While more styles are in the works, the IPA will make its debut at the Brighton Bar in Long Branch on May 15. The Brighton Bar has a long history as a music venue, so it seems only appropriate. (I can only hope that the Stone Pony will take the hint.) If you can’t make the opening night, Big Man IPA will be on tap there for a month. For South Jersey folks, it goes on tap at Chickie’s & Pete’sin Atlantic City, the following week. Of course, music will be featured at these and other roll-out events. Nick Clemons and his band will be making appearances as well. Also, starting on Memorial Day weekend and running through the month of June, check out the virtual pub crawl, as the beer is introduced around the state.
Boss Story
It seems like almost every Jersey Shore kid has a story about meeting Bruce. My story eluded me until that magical night when I met him at the urinal at the long-gone Tradewinds night club in Sea Bright. True story. Sadly, though, I never had the chance to meet Clarence. This beer will be the closest I’ll ever get to that so, all you little pretties, raise your glasses and toast the Big Man!
The Big Man, Clarence Clemons
For more information on investment opportunities and events check out their website.
Ten minutes before the event opened, the line of people waiting to get in was growing rapidly.
An officer signaled the cars on the streets to slow down and made a head gesture letting me know it was safe to cross the street.
I joined a group of neighbors who were standing outside the Taste of Bloomfield event at Oakside Bloomfield Cultural Center. We were all eager to get in. It was my first time attending the event and I had one mission in mind: Find which restaurants in the area had plant-based and vegan options available. Since switching to eating mostly plant-based I am always curious to see which restaurants have been adjusting to this growing lifestyle.
Plus, let’s be honest, eating salads every time I go to a restaurant, adding lots of modifications to my order can be tiresome-not only for me but also for the waiters and kitchen staff.
The Best of What I Found
Mangia Organica
This new restaurant located on Glenwood Ave in Bloomfield offers a “fast-casual” eatery style so many of us have become accustomed to.
I got a chance to speak with Valentino La Rosa, one of the owners, who was greeting everyone with a delicious sample of Piadina (flatbread) and an ancient grain farro sample bowl with some grilled cherry tomatoes, garbanzo beans, and a fresh pesto sauce. All their ingredients are organic, locally sourced, and the menu definitely caters to those looking for a gluten-free Italian meal or vegan/plant-based option. It is Mr. La Rosa’s first venture as a restaurateur and he couldn’t be more excited about their current success.
Cowan’s Public
For those familiar with the Bloomfield-Nutley area, you may remember this place as the Nutley Pub. In 2014, according to their website, this place “transformed to honor its past, while adapting it for modern day.” Although they were not serving any vegan or plant-based samples, I spoke with one of the managers present at the event. She mentioned they had just revamped their menu to include more options for people looking to eat vegan and vegetarian. Their brunch menu does not offer as many options as their dinner menu, but I jumped in to review their new menu and was happy to find some good alternatives for dinner, as well as a generous beer selection.
The Barrow House
This two-year-old Clifton restaurant sits on Van Houten Avenue, close to Route 46. A beautiful barn-style space, the Barrow House has a farm-to-table menu that will engage your imagination and awaken your taste buds.
I had the pleasure of speaking with the chef, Frank DeGruttalo, about his inspiration for their menu. One of the things that attracts customers to The Barrow House is that they carry the Impossible Burger. “We can’t keep it in house,” he says.
This is a burger that is made with mostly plant-based ingredients but has the flavors and texture of a regular beef burger. “If people are willing to try this, then they are willing to try other things” plus “it helps reduce your carbon footprint.” These are some of the things Chef Frank mentioned about the burger. Another interesting fact I learned while speaking to one of the managers from The Barrow House is that their freezer is only large enough to hold ice-cream, referring to how important it is for them to carry a farm-to-table menu made with the freshest ingredients that is updated continuously to adjust for the season.
Other Finds
Additional well-known restaurants in the area, such as MishMish Cafe, in Montclair, and Spice Thai Cuisine, in Bloomfield, were also present at the Taste of Bloomfield. These restaurants also offer great options for those looking to eat more vegetarian, vegan, or plant-based meals. I walked away from the Oakside Mansion feeling giddy about all the new restaurant options I had discovered in the area. I can’t wait to try these places and pick out new favorite dishes at each one.
Good-natured, hungry foodies arrived en masse in Jersey City on Saturday, May 5, for the Jersey City Food Truck Fest. The event, produced by Evan Berman Productions took place just a short hop from the Harborside Light Rail Station. It was a captivating, creative confluence of colorful cuisine deep in the heart of the Garden State’s second-largest city.
The Makings of a Great Fest
Let’s review a checklist of key elements that made this gathering a success on a glorious spring day. Food trucks? Yes, there were over 20 of them. Delicious, fresh food with a down-home kick? Absolutely, along with a symphony of mouth-watering aromas that filled the air. A beer garden? Yup. Bouncing amusements for the kiddies? Kids were indeed laughing and bouncing in a contained, inflatable environment. A spirited Mariachi band? Of course! Cute babies in strollers? A slew of them. Doggies? There were lots and lots of well-behaved, friendly doggies having a grand time. Live music? Without a doubt. Bean bag toss games? Oh yeah, quite a few of them. Surprise celebrity guest appearances by Taylor Swift, Queen Elizabeth, Meryl Streep, Bruce Springsteen, Paul McCartney, and Ringo Starr? Well, they would make a gathering a success, but no, they weren’t there.
Gracious food truck patrons were more than happy to hold their gourmet goodies during random photo-shoot sweeps through the crowd. The diverse delicacies included an acai sorbet playa bowl with fresh strawberries and blueberries, avocado and tomato grilled cheese sandwiches, fried chicken fingers, crab poutine, grilled kielbasa and pierogis, glazed mini doughnuts, falafel kimchi tacos, organic ice cream, and Jamaican jerk “incrediBalls.”
Playa bowl
Avocado and grilled cheese
Jamaican jerk balls from incrediBalls
Historical Perspective
Twenty-first-century food trucks and diners share a common Jersey ancestry: both are descendants of lunch wagons. Horse-drawn lunch wagons were a common sight on the streets of Hudson County and throughout New Jersey 120 years ago. Lunch wagons were strikingly similar to today’s food trucks in terms of their community spirit and business mission to provide quick, tasty meals to passersby on town and city streets. The wagons were mobile, giving them the flexibility to change locations as needed to better capture business at factories, downtown shopping centers, trolley stops, and train stations.
Built mainly of wood and mounted on a steel chassis with wheels, lunch wagon exteriors were decorated with an assortment of stylized graphics and bold, artistic lettering. On the inside, lunch wagons were lavishly furnished with floors and walls covered in intricate tile patterns, long marble counters, round, swivel stools, grills and steam tables, stainless steel coffee urns, pie racks, and integrated utility hookups for water, electricity, and gas. Lunch wagons had large windows to accommodate take-out orders for pedestrians, much like food trucks, however, lunch wagons were designed with a doorway so that up to 15 customers could sit and eat inside the lunch wagon.
Lunch wagons were born in Providence, Rhode Island, in 1872. The business was a novelty and quickly caught on, with the concept spreading throughout New England, New York, and New Jersey. One of the pioneers of New Jersey’s lunch wagon business was Jerry O’Mahony, who lived at 7 East Sixteenth Street in Bayonne. Jerry and his younger brother Daniel operated several lunch wagons in the early 1900s, but soon they decided the “real” money in the business was in building lunch wagons.
Jerry and Daniel, along with family friend and master carpenter John Hanf, built a lunch wagon in the backyard of 7 East 16th Street and, in a contract dated July 3, 1912, sold it to a Jersey City entrepreneur named Michael Griffin for $800. Jerry O’Mahony went on to become a legend in the New Jersey diner business, opening a factory in Elizabeth in 1925 and producing an estimated 2,000 stainless steel eateries, which are renowned throughout the world as classic examples of American “machine age” industrial design.
Crab poutine
Coming Full Circle
Today’s food trucks embody New Jersey’s grand heritage of mobile meals started by lunch wagons. It’s a true moment of history and the Jersey City food truck festival was an honorable example of this tradition. Jerry O’Mahony, who died in 1969, would have been proud.
All the food trucks did great business at the festival. The event, in essence, turned into a lively block party and an outdoor food-lovers’ buffet. Kimchi Grill appeared to have the biggest following, at least during the early afternoon hours. (Kimchi is a familiar side dish in Korean culture, a mix of fermented cabbage and other veggies like carrots, radishes and scallions with exotic mixtures of spicy and sweet seasonings.) For the tacos, colorful kimchi topped fried falafel nuggets.
Vegan kimchi falafel taco from Kimchi GrillOrganic ice cream cone from Milk Sugar Love
“That’s a nice looking kimchi taco you’ve got there,” I said to one patron who stopped and allowed me to take a picture of the hand-held meal. “Actually, this is a vegan kimchi falafel taco,” he pointed out, putting emphasis on vegan.
This reporter began the day with a respectable Philly cheesesteak and fresh-cut fries from The Tasty Trolley. For dessert, I got a yummy organic chocolate ice cream cone (and a sparkling smile) from the operator of the Milk Sugar Love truck.
Cheez Whiz 101
A gathering of friendly strangers at the patio table where we sat provided informed observations on my cheesesteak. Initially, there was a mild debate about the nature of the cheese. Was it yellow American cheese? Sliced cheddar cheese? Velveeta? “Cheez Whiz,” declared a woman at the table, setting the record straight while informing us she had grown up in Philadelphia.
Cheesesteak
“To be a real Philly cheesesteak, you gotta have the Whiz,” she said with absolute certainty. I’m a Jersey guy, with a limited knowledge of the City of Brotherly Love, so I’ll take her word on it.
The sandwich was delicious on a great day in Jersey City—a convivial gathering in a parking lot surrounded by food trucks, with the New York City skyline in the background. Life is good in the Garden State.
As I veered right to enter the bar, I stopped dead in my tracks. It was 6 on a Thursday night and the bar was vacant—exquisitely empty, with the bartender and servers gathered at the far end chatting in a hushed tone. It was serene, like the end of a yoga class. I was giddy. Happy to have a choice of any seat in the house, I avoided my usual go-to corner seat and chose center stage where I could soak in all the details.
Who Served Me
Sara with “no h,” who has worked here on and off for over 12 years! Black button-down and jeans is the uniform of choice. She bounces over with a friendly smile and asks “will you be eating?”
“Yes!” I answer, perhaps a bit too eagerly. Sara brought the menus and place settings. Small triangular plates with silverware atop a paper napkins. (Cloth may have felt more appropriate given the price point).
Bartender’s Favorite Bite
When I got into my usual query mode, I made the mistake of not specifying small plates. After all, aren’t there enough foodie folks reviewing the full monty? Sara’s response was immediate and unequivocal: “The steak! It is the best steak you will ever eat! It’s the perfect cut, a NY strip, that is made with a rub of some kind served to perfection and comes with potatoes, too. It doesn’t need any sauce or anything – just plain. It’s juicy and sooooo good!”
She also said, “The owner-chef makes allof his own spices, rubs, dressings, sauces. He makes them in his own kitchen and brings them over fresh everyday. They are amazing.”
The Vibe & My Vantage Point
As I mentioned, my seat offered me a full view of the entire bar. To the right, the bar ended at the back-of-house area, leading to the bathrooms and back into the dining room. The lighting was perfect for the experience (although not ideal for photography). The black, speckled granite disappeared into the space allowing my eyes to set on the box-matrix, multi-shelved bar, crowded with more bottles than I was willing to count. Every shape and size with the spot perfectly shining to reflect what felt like a sunset off the various shapes and sizes of the mostly tequila bottles. The bar seats 15+ comfortably plus includes some tables and a very cool copper banquet at the very front with windows facing First Avenue. And I love that the bar sits completely separately from the dining room: darker and offset from the bright paint and airiness of the dining room proper.
What Quenched My Thirst
In honor of Cinco de Mayo being upon us, there was only one choice—a margarita!
Smokn’ $10 Tequila reposado infused with jalapeño chilis, fresh lime, agave
Served on ice with salt of coarse (see what I did there?), the drink was, at first glimpse, like any other margarita on the “rocks,” lime wedge sitting atop the salty rim. Looks can be deceiving, as I confirmed with this far-from-ordinary margarita. I’m not sure why my tongue is always so surprised by the intensity of a how the salt cuts to my taste buds almost without warning. But once I got past the texture, flavor of the salt, my taste buds rejoiced in the limey, sweet, hot depths of this tasty ‘rita. And I mean hot: spicy like the promise of a good jalapeño, yet delicately sweet without the irritating orange-twang of Cointreau, the heat on point. It was so good, in fact, that I drank the first one enthusiastically as if being timed. The need for a second occured within 10 minutes, tops.
What Fed My Soul
Tuna and avocado empanadas
Tuna and Avocado Empanada, $16 Sushi rice, avocado oil, black bean puree Holy mother of insanity! This gorgeously seductive dish did not disappoint. So unexpected a combo—this Mexi-sushi business seemed insane at first look but then, wowza. I entered into this dish with some skepticism. The healthy kind, that reasonably questioned who thought it a good idea to mix raw tuna with black beans. But what I know for sure is that being a great chef is part science, part seductress, a little bit magician, and mostly just being a dogged experimenter, unafraid to make so many mistakes that you finally stumble on something sensational. Maybe this was simply genius? I know not, but what I do know is that this was a completely immersive extravaganza for the mouth.
Honey-chipotle shrimp
Honey-Chipotle Shrimp, $16 Baby bok choy, guajillo chili I have to be honest, I have a very tenuous relationship with shrimp. I’m a bit of a shrimp snob and will quickly turn my cheek if the dish isn’t perfectly prepared. Can never be fleshy, never be mushy. I loved the simplicity of this dish yet I was somewhat still wary, given my shrimp thing. Still, I went for it based on the simple fact I had no clue whatsoever what a guajillo chile was.
For those who don’t know a guajillo from a serrano pepper, the guajillo chili is a dried mirasol chili, which is often used in Mexican cuisine. It’s considered mild to medium. When the dish arrived I was psyched. I could tell by the curl of the shrimp, only possible when butterflied, that it was cooked just right. The shimmer of the shrimp conveyed the depth of the honey glaze gorgeously, the charred edges of the shrimp comingled with the chilis and tiny circles of freshly chopped scallion adding depth and layers to this already eye-catching plate.
Shrimp was mounded on top of the deep green, slightly wilted baby bok choy which sat on—surprise!—some sort of dressing, resembling that of spicy mayo. I was sure to take my first taste in full stack form, ensuring every ingredient layered onto my fork. First I had to stab deeply and swish in the light orangy-spicy-looking layer at the bottom, then came the baby bok choy, with was at once crisp and soft. Then came the chilis and the gorgeous shrimp. POW-BANG to the taste buds. You could tell immediately the shrimp were incredibly well seasoned with one of the secret spice rubs that Sara described. The heat came from the spice and the guajillo—I was in love. Sweet, spicy, savory, crunchy: taste and texture worked in perfect harmony.
Beef short-rib tacos
Beef Short-Rib Tacos, $15 Homemade tortilla, queso guacamole The experience at Copper Canyon continued to surprise and delight me with this absolutely top-notch taco. Two on a plate arrive heaping with vibrant colors: the red of the tomatoes, the green of the avocado, the blue of freshly made tortilla, the white of the queso cheese, and the subtle purple of the diced onion found inside the coarsely presented guac. Don’t quote me but I’m pretty darn sure the the short ribs had a little bit of a mole sauce over them and under the guacamole, adding a rich chocolatey magic essence. I wish I had more to say but it was so freaking fabulous it was gone in three bites. I could have easily ordered a second plate but had one more dish to get to.
A crab cake like none I’ve ever had before—not in Maryland, not in South Carolina, nowhere! Simple, surprising, scrumptious, this was a crab lover’s trifecta. The simple part was this crab cake delivered—colossal lump crab was the primary, almost singular ingredient. A massive departure from most bready-filled, almost-tunafish-consistency kind of crab cake so often on the plate. These delightful meaty cakes were lightly dusted in a seasoned panko, maybe with even a little Dijon snuck into the crumbs. The single crab cake sat atop a simple drizzle of sriracha-style, Dijon-ish sauce that brightened the whole experience and brought it up one more notch in my book. I’m usually not a crab cake lover but will definitely be ordering it next time I’m back here.
Beyond the Bar
This self-proclaimed, “official restaurant of the Blue Bay Inn,” Copper Canyon is a delight. Crowded in the summer months as folks come off the ferry and head in for a cocktail or beer before they regroup with their families. During my visit, locals wandered in and out as I sat at the bar. The place offers a friendly vibe and good music. And they’re available for private parties.
When to Show Open for dinner: Monday through Saturday at 4 p.m.
Know Before You Go!
Prices, hours, and menu items are subject to change. Please check the restaurant’s website for the latest information available.
Copper Canyon 51 First Avenue Atlantic Highlands, NJ 07716 732-291-8444
This article was not paid for, nor influenced by, the restaurant/bar featured in this column.
One-of-a-Kind, All-Jersey Event Set to Showcase the State’s Finest Craft Beer & Food
Use Discount Code JERSEYBITES to save $25
The Garden State has long been a home to fantastic food (yes, including BBQ) and nationally recognized craft beer. Now, the time has finally come for a festival to celebrate our Jersey Pride! Get set for the return of the annual Beer BBQ Bacon Showdown, taking place Saturday, May 19, at Morristown Armory in Morristown, NJ (NOTE: Location has been updated due to the weather forecast).
This festival features New Jersey-only craft beer, restaurants, chefs, and food trucks, with a mouth-watering array of BBQ and bacon creations available for purchase.
Thirty fantastic New Jersey breweries will be in attendance, each pouring four styles of beer—and one of these styles will either be a rare beer or a brew specifically created for the festival!
The Beer BBQ Bacon Showdown will take place outdoors and under tents. Attendees will enjoy fabulous live music from New Jersey’s own Street Hassle and the Brass Balls.
And to add to the all-Jersey excitement, there will be a competition to showcase culinary skills, with a panel of NJ celebrity judges choosing the best of the best, along with People’s Choice awards for Best Dish and Best Beer.
Last year’s judges including Deborah Smith and Peter Culos, of Jersey Bites.
The VIP Hour takes place from 12 p.m. to 1 p.m. and will feature a meet and greet with the brewers, pitmasters, and chefs, first access to rare and special beers, and a delicious buffet prepared by Chef Chris Masey, of South Street Social. The buffet is exclusive to VIP ticket holders. Carton Brewing will also bring two styles of beer exclusively for the VIP hour.
Both VIP and General Admission ticket holders will enjoy samples of beer, a mason jar mug, and a People’s Choice Ballot.
BBB mason jar mugs
Beer BBQ Bacon Showdown is truly a one-of-a-kind New Jersey event. There is no other festival with NJ-only craft beer and food. Don’t miss a chance to celebrate the best of New Jersey!
All tickets include mason jar mug, unlimited samples of beer, and great music. Attendees can also vote on the People’s Choice Award for best beer at the festival.
Sponsors include New Jersey Craft Beer and No Idea Sports. The event is a benefit for The Chester First Aid Squad. The event is 21 and over with photo ID and parking is free.
Each winery of the Co-Op grows Chardonnay at their respective vineyard sites. Upon harvesting the 2016 crop, each winery transported 1,000lb of Chardonnay grapes to William Heritage Winery, where the grapes were pressed together. The grape juice was divided equally, and the winemakers of each winery fermented and developed the wine in their own respective styles. The result is four unique wines developed from the same single source of grapes.
Where I Was
In honor of Cinco de Mayo being upon us, there was only one choice—a margarita!
One-of-a-Kind, All-Jersey Event Set to Showcase the State’s Finest Craft Beer & Food
