An epic day of food trucks, music, and more hits Bayonne, NJ, on April 28, from 12 p.m. to 6 p.m. Find the Bayonne Food Truck Fest at 22nd through 24th Streets and Avenue E. Sample food from the best food trucks in the Garden State and check out a host of fun-filled, family-friendly activities. Hosted by the City of Bayonne, this event has no cover charge to enter—come on down and make a day of it!
Enjoy more than 20 food vendors, sand art, kids’ rides, a beer garden, and live music featuring The Nerds! Admission is free.
Nestled within the Princeton University campus is a true taste of Paris. Serving up daily plats du jour, homemade pastries, and more, Cargot Brasserieis part of theFenwick Hospitality Group.Cargot’s menu features French-inspired dishes made with ingredients from their farm. Planning a visit to Princeton? Here’s what you need to know about Cargot Brasserie.
1. Cargot is open for three meals a day.
Cargot is a full-service restaurant offering diners options for breakfast, lunch, and dinner. Whether you are in the mood for a morning croissant and coffee or an evening meal of beef bourguignon and beaujolais, this brasserie can satisfy your every craving.
Frisée and pork belly salad with a soft poached egg and mustard vinaigrette
2. Plats du jour are featured daily.
Cargot features classic French dishes for each day of the week.
Charcuterie and cheese board, with a glass of Sancerre
3. Cargot has both a full bar and dining room.
Cargot combines classic dishes with contemporary interpretations in several distinct dining spaces. Upon entering Cargot, your eye is drawn to the long marble bar and booths made from repurposed train benches. The ambiance is vibrant and airy: white and gold accents complement the attractive tile floor. At first glance, it may feel as though you’ve entered an actual French cafe. After the bar area, you turn a corner and find yourself in a separate, serene dining room. With the ceiling’s exposed beams the space’s large stone fireplace, the environment is inviting yet tranquil.
4. It’s all in a name.
The brasserie’s name ties in a reminder of of escargot while acknowledging the spot’s original use: as a cargo hold for the train station. In 2017, the 100-year old stone building underwent a restoration and expansion.
Cargot Brasserie
98 University Place
Princeton, NJ 08540
609-772-4934
We are excited to share this recipe for apple walnut cake from our friends at Kings Food Markets. Made with fresh apples, crunchy walnuts, and matzo cake meal this recipe is great for Passover or as an easy dessert for any celebration.
The event takes place in the Harborside Atrium and outside along the Harborside Waterfront Esplanade. Take in the magnificent New York City skyline in all its glory while enjoying over 150 styles of craft beer, delicious food, and great music. Mack-Cali’s Harborside is easy to get to—conveniently located adjacent to a dedicated lightrail stop and less than 100 feet from the PATH station.
What
The Jersey City Craft Brew Fest is a perfect opportunity for beer aficionados to meet and hang out on the picturesque Harborside Waterfront Esplanade overlooking the New York City skyline. Harborside will host an eclectic variety of superbly fermented beer and cider in all styles, combining the best elements of a beer garden with the staggering array of choices found only at a Craft Beer Festival. With over 150 craft beers it’s a great place to discover new beers and speak to brewery representatives. Get ready for an array of New Jersey breweries, including Jersey City’s own Departed Soles, Hoboken’s 902 Brewing, and many others. Guests will enjoy unlimited craft beer samples, paired with live music. Can’t-miss food vendors include Angry Archie’s, Chavas Empanadas, Waffle It, and more!
When
Saturday, April 21, 2018
Session 1: 1 to 4:30 p.m.
Session 2: 6 p.m. to 9:30 p.m.
Where
Harborside Atrium and Waterfront Esplanade
34 Exchange Place
Jersey City, NJ, 07302
Entrance on Christopher Columbus Drive: Harborside Waterfront Esplanade next to the PATH station and the Hyatt Regency Jersey City
Ticketing Info
Save $15 with Coupon Code JERSEYBITES
Take advantage of early-bird pricing through April 7. Prices go up $5 as of April 8.
Corner of the bar—first (and only) two seats available on a bustling Friday night
Who Served Me
Katie, the bar master, with the Wine Bar for eight years this month
Bartender’s Favorite Bite
“Oh, that’s tough—our tuna tartare,” said Katie. “The tuna is so fresh: light, finely chopped red onion with avocado, fresh cucumber, wasabi aioli, sriracha, spicy mayo and teriyaki glaze with crispy wonton noodles on top. I would recommend trying it. It’s so good!” I was overwhelmed, yet her description appealed to me. She took not one breath while listing all the ingredients and didn’t pause in her delivery—suggesting some sort of crazy ingredient mashup. So, as would be expected, I had to order it.
The Vibe & My Vantage Point
Swanky luxe. Muted. Sexy, with blue light casting azure luminescence from behind the bottles which sat atop glass bar shelves. A large living room area featuring zebra-print chairs and plush sofas fill the lounge, which opens up beyond a very comfortable bar with ample space for elbows and bags alike. Our corner spot was where all the action took place, at least on this Friday night: cocktail shakers shaking, diners heading up the stairs, the hostess greeting guests, a young man and woman asking questions of the hostess (he was looking for a new bartending gig). My view covered the bar’s full length and reached straight into the far-more-intimate restaurant proper.
What Quenched My Thirst
Fig martini, $12 Fig-infused vodka with rosemary and lemon zest, simple syrup, and fresh lemon
While exotic, the fig was quite accessible to me as a child. And while today it’s used in cocktails, syrups, balsamic vinegars, and hand lotions, for me, it will always be reminiscent of my father’s childhood home and the fig tree my Pop Pop (now the name my children call my father) had in his yard. His pride and joy. The tree he wrapped up tight for winter and unfurled each spring to watch it bloom to its full glory during the warmer summer months. To this day, I peer down fruit aisles at Delicious Orchards, Sickles, Dean’s, and Whole Foods waiting for the moment I can scoop up a carton and bring them to my dad.
Fig martini
So my search for the perfect cocktail for this piece ended abruptly when I saw the word fig. Done. Katie was pleased with my choice, as she infuses her own fig vodka and prides herself in so doing! As I eyed this delightfully presented martini, complete with the perfect whimsy of a fresh rosemary sprig, I highly anticipated my first sip. It was so simple, delicious. A mouthful of goodness. Honeyed in a way that’s not over the top. Fresh, herby, and jammy—oh my. I must give Katie credit for the word jammy, as I could not find the proper descriptor. When I was machinating over it with her, she said “Jammy!” “YES!” I exclaimed, as I quickly slurped another luscious mouthful.
What Fed My Soul
Grilled octopus salad
Grilled octopus salad, $14 Artichoke, capers, and grape tomatoes with a red wine vinegar
I know what you’re thinking: Octopus? Again?! Jesus, give it a break lady. It’s like french fries at a diner—it’s on every menu. But, the raison d’être this time, was my hubs was my wingman and he L-O-V-E-S octopus, maybe even more than I do. So, like tequila in my cocktails you may need to get used to the regular appearance of octopus in this column. (I do promise to diversify menu choices when my hubs isn’t at my side!) My other inspiration to push the order forward? The accoutrements are some of my very favorite ingredients: artichoke hearts, chickpeas, toasted garlic, grape tomatoes, and arugula. Plus octopus. Ohhhhh, yeah! “Fresh” was the takeaway of this wonderful combo. Tart, popping with vinegar top notes, with a touch of the peppery bitterness that arugula promises but somehow faintly sweet—and with yummy soft fingerlings sprinkled about. Lots of lemon, too. Super yum!
Sliders
Sliders, $13 Filet mignon with Gruyere cheese, caramelized onion jam and house ketchup Duck with raspberry and butternut squash puree portobello Roasted pepper and burrata with balsamic glaze
You can choose three, in any combination. Note: on this night the slider choices were different from what’s listed above, so they must rotate. Hooray for variety! The offering this time was the same as above, except the duck was instead a crab cake with what I think was a simple, tasty chipotle mayo.
We ordered two crab, shown at left and right, and one filet, at center. (I love a portobello, but please do not pretend it’s a burger.) Not a gorgeous plate, and while I love visual splendor, I did not let the starkness deter me from grabbing one of the crab cake sliders. A simple, delicious crab cake: fresh, moist, made with what tasted like a little Old Bay, some light mayo and spice, and just the right amount of egg to bind. The breading was so light, it was hard to decipher if it was a plain breadcrumb or some other dust-like floury substance, but panko it was not. I had no trouble finishing it off in about three bites—and enjoyed each one fully!
The filet was a bit more spectacular. (We wished we had ordered two of those instead.) It was cooked medium with two other tastes I love: ketchup and carmelized onions. The filet was ultra tender, easy to bite off from the petite bun, even if not homemade. A lovely combo of flavors and the three sliders made for a filling choice.
Tuna tartare, $12 With wonton crisps
This is not your ordinary tartare—and I’ve had a few (hundred) in my day. When Katie first mentioned all the sauces and such I thought, What?! Seems like a lot. But given her effusive description I ordered it. The first bite? Flavor explosion! It was at once sweet-spicy-creamy-soft-pungent. Like Fourth of July in my mouth! The tartare itself was fresh and well proportioned against the cucumber and red onion. The layer of ripe avocado was awesome for all you avocado lovers out there. It gave a nice heft to the airiness of the tartare dotted with sesame oil. The sauces—all of them—were layered underneath so you can enjoy as much or as little of them as you like. And while they were included, I didn’t quite get the Carr’s water crackers other than the idea that they bring a completely neutral flavor, allowing the tartare to take center stage. OK, maybe I do get it, but I would have made a different choice—perhaps a larger, homemade chinese noodle to scoop up the tartare with the same consistency as the wonton crisps. In fact I took them off the plate as they seemed that out of place for me. Crackers aside, I scooped up every delicious bite with my fork. We polished off almost the entire plate.
Bacon-wrapped dates
Bacon-wrapped dates, $9 With gorgonzola cheese and walnuts, drizzled with a balsamic reduction
Now, this was a risky order, both because Katie highly recommended it after I gave in and got the tartare, and also because this is a secret weapon of my own for entertaining and I feared it would not photograph well. As I mentioned, the wine bar has sensual lighting, not meant for food photography so I hope the photos can reflect the sumptuousness of this palate pleaser. Brilliant and strong, yet soft and warming: it was a perfect ending to a wonderful experience with the crunchy, raw walnuts adding a nice earthiness to the rich stickiness of the date and creamy gorgonzola. Try them! They are so worth it.
Beyond the Bar
Happy hour on Thursdays and Fridays 6 to 7 p.m., $6 martinis, select wines by the glass, and small plates.
The Wine Bar website notes that it “features over 120 labels and 24 wines by the glass designed to impress but not overwhelm, inviting both novices and aficionados alike to enjoy wines from the world’s greatest wine regions. The wines-by-the-glass list has a unique flight option offering two, four, and six ounce pours. Bottles are $26 and up. The Wine Bar is all about taste adventure, and the menu reflects this with wine-friendly selections that will satisfy the palate. The offerings have a fun, cosmopolitan tone with compelling Mediterranean influences that offer flavorful and healthy ingredients.”
When to Show Thursday through Saturday, 6 p.m. (closing times vary)
Know Before You Go! Prices, hours, and menu items are subject to change. Please check the Wine Bar’s website for the latest information available.
The Wine Bar 40 First Avenue
Atlantic Highlands
732-291-1377
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.
Whether you’re brand new to the area or a longtime visitor or resident, you’ll never run out of delicious dining options in Cape May County. This season, check out one (or more) of our top picks for breakfast spots to satisfy your sweet—or salty—breakfast cravings.
Image courtesy of Deborah Smith
Brown’s Restaurant
110 Boardwalk, Ocean City
Tucked away at the north end of the Ocean City boardwalk is Brown’s Restaurant, a family-run, beachfront breakfast spot first opened in 1976. Customers line up at the donut window daily around 7 a.m. to get an order of house-made donuts, baked fresh each morning. The restaurant offers only six flavors: chocolate, vanilla, honey, plain, powdered, and cinnamon. “Nothing beats making someone smile when they have their first warm donut of the season,” says owner Melissa Brown. “I just keep thinking, ‘How lucky am I?’” On big weekends, Brown’s sells more than a thousand donuts daily. The restaurant also serves breakfast and lunch and is open weekends from mid-April to Memorial Day, daily through September, and weekends in October.
Image courtesy of Mrs. Brizzle’s Buns
Mrs. Brizzle’s Buns
4601 Landis Ave, Sea Isle City
At Mrs. Brizzle’s Buns, cinnamon buns are more than just a sweet treat. These fresh, fluffy buns are homemade and hand-rolled daily. They’re topped with a thick scoop of delicious frosting and can be ordered individually, by the dozen, or any way you see fit. Owners Michael and Pamela Cardinale started Mrs. Brizzle’s (named after a word Michael Cardinale’s grandmother used to use) as a coffee and cinnamon bun shop, but the business quickly grew. Today, the shop—which dubs itself half bakery, half deli—also sells bakery treats like muffins and biscotti along with a lengthy lunch menu.
Image courtesy of Marge’s Diner
Marge’s Diner
1974 Route 9 North, Clermont
“Eat here, get gas!” is the Marge’s Dinermotto that pays homage to the restaurant’s roots—a former diner and gas station (now just a diner) with old-school, no-frills charm that keeps locals and tourists coming back for more. It’s one of the only places on the list where you can get an omelet for around $5. The omelet options are endless, and the low prices don’t affect the quality of the meal. Although it calls itself a diner, it’s only open daily from 6:30 a.m. to 1:30 p.m. It closes for the season between Christmas and early March.
Image courtesy of Fishin’ Pier Grille
Fishin’ Pier Grille
32nd & Boardwalk, Avalon
An Avalon staple, Fishin’ Pier Grille has been serving breakfast on the boardwalk for nearly 30 years. Park your bike outside and stop in for all of the breakfast classics: loaded omelets, fluffy pancakes, and French toast that rivals any you’ve had before. This family-owned business makes for a pleasant experience no matter what you’re in the mood for. Fishin’ Pier Grille has two other locations: Fishin’ Pier Grille South in Stone Harbor and their brand-new location, Fishin’ Pier Grille North in Sea Isle City. All three locations are open for breakfast starting in April through mid-September (Stone Harbor is open through Thanksgiving), but seasonal hours to do vary by location.
Image courtesy of Jellyfish Café
The Jellyfish Café
5911 New Jersey Avenue, Wildwood Crest
The Jellyfish Café has only been around for a few years, but that hasn’t stopped it from quickly becoming a breakfast spot of choice for many Wildwood area vacationers. Enjoy a modest $10 eggs benedict or indulge in the sweet “waffle supreme”—a massive Belgian waffle topped with fresh fruit, ice cream, and whipped cream. The Jellyfish’s homemade cream chipped beef is another can’t-miss option. In the warmer months, you can dine outside in the shade at the café’s adjacent bagel shop. The café is open year-round and also serves lunch.
Surfside West Diner
5308 New Jersey Avenue, Wildwood
The John family has been in the restaurant business in Wildwood for more than 50 years. Today, they own and operate the Surfside West Diner, which serves classics like ham and cheese omelets and chocolate chip pancakes—but it’s their French toast and “hangover” specials that set this place apart. The macadamia nut French toast is made with their homemade challah and topped with brown sugar, butter, and toasted macadamia nuts. For something a little saltier, try the “original hangover” with home fries, American cheese, cream chipped beef, and an egg. Greek, Cajun, and Italian variations of the dish are also available. They serve lunch as well and are open seasonally from 6:30 a.m. to 1 p.m.
Image courtesy of Clary’s Country Corner
Clary’s Country Corner
W Hereford Avenue and Route 9, North Cape May
A breakfast menu that’s two full pages means your options are bountiful at Clary’s Country Corner. They’re well known for their thick, cloud-like pancakes (and we’re sure you’ll go nuts over their banana-walnut pancakes). Order any pancakes with a side of pork roll for a perfect sweet and salty combination. If you’re not in the mood for something sweet, check out the country fried steak and eggs or one of the 20 omelet options. If you’re on a budget, get there weekdays between 7 a.m. and 8 a.m. for the 2-2-2 special (two pancakes or slices of French toast with two pieces of bacon or sausage and two eggs for $2.22). Clary’s Country Corner is open year-round from 7 a.m. to 2 p.m.
The Blue Pig Tavern
200 Congress Place, Cape May
Adjacent to beautiful Congress Hall—one of the most famous resorts in the country, the Blue Pig Tavern (shown at top) has been serving Cape May’s residents and tourists for years. The menu features breakfast favorites like old-fashioned waffles and buttermilk pancakes, but you can also dine on something more upscale, such as the smoked salmon platter or Beach Plum Farm benedict (made with eggs sourced from the restaurant’s farm). This is one of the few places on the list with a liquor license, so sip on a bloody Mary or mimosa as you desire. They’re open year-round for breakfast, lunch, and dinner.
Image courtesy of Fish Food Chronicles
The Mad Batter
19 Jackson Street, Cape May
The Mad Batter’s Victorian charm only adds to the breakfast experience. Set on a small side street near downtown Cape May, inside the Carroll Villa Hotel, the restaurant would be easy to miss were it not for the constant stream of customers walking in or waiting. During the warmer months, dine on the front porch or the garden terrace for a change of dining-room scenery. “Customers love our orange and almond French toast,” says restaurant manager Marta Cobleigh. “But my personal favorite is the Belgian waffles with pecans.” The restaurant also serves a popular Chesapeake Bay benedict, which is traditional eggs benedict topped with jumbo lump crab meat. The Mad Batter is open year-round for breakfast, lunch, dinner, and cocktails.
Image courtesy of the Red Store
The Red Store
500 Cape Avenue, Cape May Point
The Red Store serves two purposes: it’s an award-winning restaurant and a general store. The original Red Store opened in 1946 but was remodeled and reopened under new ownership in 2012. With a James-Beard-nominated chef, it’s hard to find anything you don’t like at this Cape May Point restaurant. Breakfast and brunch options include quiche made daily, huevos rancheros, and Norwegian tartine. The restaurant is pricier than the others on the list, but take one bite of this chef’s masterpieces, and there’s no question why. The restaurant is seasonal, and brunch is served Saturdays and Sundays from 8:30 a.m. to 2 p.m. starting in the spring.
This sponsored post is brought to you by FoodBizNJ.
FoodBizNJ is a business-to-business networking and educational event produced by NJBIZ, New Jersey’s leading business media company.
The event features tastings from New Jersey food and beverage entrepreneurs as well as information sessions. Attendees can learn from a host of speakers and panel discussions relevant to restaurant owners, food service operators, and food and beverage producers.
Jersey Bites will have a booth, so please stop by and enter to win a Restaurant Marketing Package or just say hello!
Photo by Aaron Houston
Keynote Speakers
Celebrity Chef David Burke:Partner, Drifthouse by David Burke Bar and Grill Paul Dillon:Associate Dean, Business, Culinary Arts and Hospitality Management, Hudson County Community College
Topics
Restaurants & Beverage: Trends & Challenges
Franchise Business: The Secret Sauce to Success
Legislative Update: Labor & Workforce
Appetite for Branding: The Business & Legal Challenges
And enjoy tastings from New Jersey food entrepreneurs!
Register
To view the full agenda and speaker list, and to register click here.
Sponsorship Opportunities
Do you want the opportunity to expose your brand to restaurant owners / food service operators in the food and beverage industries that call New Jersey home? NJBIZ brings buyers, sellers, distributors and many others together in this business-to-business environment.
HealthBarn USAis a place for children to learn about nutritious and delicious foods and building a healthy lifestyle. It’s located in a converted stone house on 10 acres of land within Irene Habernickel Family Park in Ridgewood.
What It’s All About
The concept for the education center was born when founder Stacey Antine, MS, RDN, was working in a hospital completing her internship to become a registered dietitian nutritionist. During that time, she observed the treatment side of the obesity epidemic but felt a need for greater focus on educating children and their families on how to lead a healthy lifestyle.
“Our mission is to empower children and families to lead strong energetic lives,” says Antine. “We educate families through our hands-on proprietary curricula that teaches them about where natural foods come from, how to cook with their harvest and why these foods are the best for their minds and bodies. This mission continues to thrive today at which time we can proudly say we have empowered over 60,000 children—and the grownups who love them—since 2005 and we’re still going strong!”
Programs at HealthBarn USA are designed for children and adults—with participants as young as three. Everyone from the picky eaters to the eager taste testers can find something that suits them at HealthBarn USA. The seasonal programs focus on providing kids with hands-on experiences and education, teaching kids about where food comes from and what foods are best for their growing minds and bodies. Children have the opportunity to experience growing fruits and vegetables in HealthBarn’s organic garden, learn how to cook in the teaching kitchens, and experience how nutritous foods make them feel healthy and strong.
Enthusiasm for Cooking
Although our food environment has not changed and is potentially more processed than ever, Antine has seen a positive change in kid’s attitudes towards foods.
“The biggest change I have experienced with children and food is boys and girls’ excitement to cook. I credit the TV cooking shows which many of our students love to watch for this. The challenge is that these TV shows and many cooking programs aren’t training these young chefs in a healthy way. Education is the way to a healthier future and planting the seeds of good nutrition is critical at a young age,” she says.
Nutrition: A Core Component
Nutrition guidelines have changed over the years, presenting an ongoing challenge about how to incorporate nutritious recipes into everyday life. HealthBarn USA has progressed to teach more advanced recipes, kitchen skills, and safety to instill healthy cooking habits into the students’ daily lives.
“The biggest change in our 13 years of teaching kids has been the cooking component,” says Antine. “We develop our recipes to meet nutrition guidelines and they are more sophisticated than the dips, smoothies, muffins we started out with. We published 100 kid-tested, family friendly recipes and included our core healthy-lifestyle lessons in Appetite for Life (HarperOne). We are also now teaching more advanced food safety and knife skills so that kids can progress to using real chef knives as opposed to our plastic Curious Chef knives for our youngest chefs.”
Chop to It
“We provide certificates for their accomplishment, so that parents can feel confident to allow them to chop at home—it’s amazing,” continues Antine. “If you want your kids and family to eat fresh, chopping is a must! Our organic gardening program has evolved more to skill-based learning, so that the children have the confidence and knowledge to grow their own food at home. I have definitely seen a growing movement in families installing gardens or at least growing veggies, fruits, herbs in pots on their decks—it’s exciting!”
HealthBarn USA is not only dedicated to kids but has created programs for adults to enjoy as well. Programs include nutrition workshops which are interactive culinary classes that focus on health topics such as cooking for heart health, using spices for low sodium diets, and how to take a healthy approach towards weight loss. The Culinary Gatherings classes are perfect for mom’s night out events or club get togethers. Participants choose a theme like “Asian Creations”or “Go Italian,” and the class is taught by a culinary instructor who also provides health tips. For the Chef Table Workshops, HealthBarn USA teams up with a professional chef to create delicious and healthy recipes. A portion of the proceeds from Chef Table Workshops is donated to Healing Meals, a HealthBarn foundation dedicated to providing nutritious meals to sick children and their families.
A Thriving Community
“Parents share with me all the time that their kids are now eating peppers, carrots, spinach and kale straight from the garden and are choosing it at the market, too,” says Antine. ” I love receiving emails of photos and videos of our students cooking or baking at home from Appetite for Life recipes from parents—this is our real success!”
Party Time
That’s right—HealthBarnUSA also offers birthday parties! “I never thought our culinary birthday parties would be a hit, but they are,” says Antine. “Kids love making and eating the food with the garden-to-table pizza party and fudgy brownie bites —secret ingredient black beans—being the most popular. In our stressful world, completely plugged in to technology and where artificial foods are more abundant than ever, HealthBarn USA is a welcome, wholesome unplugged refuge for the whole family.”
HealthBarn USA 1057 Hillcrest Road
Ridgewood, NJ
201-444-2955
Images courtesy of HealthBarn USA.
by Taylor Sumereau
Want to learn more? Joanna Gagis, of the Caucus Educational Corporation, a Jersey Bites partner, recently interviewed Antine as well. View their conversation, below.
There is a piece of land in Lawrenceville, NJ—just outside Princeton—that has belonged to one family since 1902. The Hamill family has been farming 400+ acres since before the big box stores in nearby towns were even incorporated. Starting off as a row crop farm in its early stages, the land transformed into a dairy farm years down the road. As decades went by, the land was leased to various dairy farmers. Over those years, the Hamills saw and understood what was happening to the land as a result of conventional farming. In 1987, when three of the Hamill brothers inherited the bulk of those acres, Cherry Grove Farm was born.
Tour Time
I had the pleasure of walking through the farm and listening to Kathy Simon, the Cherry Grove Farms marketing manager, talk about the trial-and-error elements of being sustainable. Rotating pastures the animals use, considering how they farm the soil, reusing whey from the cheese to feed the animals: these are just a few ways Cherry Grove Farm keeps up with the family’s core values. They have respect for the land and also for their products—and the customers who buy them. They even heat their farm with a wood-burning furnace fueled by wood from a local arborist.
Internship Program
In the early 1900s it was not uncommon to see farm hands—interns of the land—live on the farm. But, in 2018? Well, yes. Cherry Grove offers a unique stewardship for farm interns to live on the very land from which they are learning and working.While this internship program has not been intact on the farm for that long, it plays an important part in creating a younger generation of farmers. One person who could have taken advantage of the internship is farm manager Andrew Insua. He started off as an assistant to the dairy manager for a few years. Then, when the position became open, it was his. Who better to work one on one with the land than this archaeologist by trade? And Insua is not alone in being a talented individual moving this farm forward. From a cheese-making Yale graduate to a chef who was once was a consultant to Dr. Oz, an array of talented people make this farm a success.
We hear about true American stories all the time, but I came to believe this is a true New Jersey story after visiting the farm, seeing the employees, and learning about how the Hamill family is not only giving back to the land through their animals, but also giving back to the community with classes on cheese making, corporate team building and, of course, chef-driven meals on the farm. Stop by the farm store and pick out your favorite cheese. (Mine were the Trilby, Lawrenceville Jack, and Herdsman.)
The Farm’s Mission
The Cherry Grove Farmmissionopens with the following line: “Our commitment as a farm is to be transparent, to educate and engage with our community, reconnecting our neighbors to the land and one of the sources of their food.”
Thank you, Cherry Grove Farm.
Cherry Grove Farm Lawrenceville Road (Route 206 North)
Lawrenceville, New Jersey 08648
Store: 609-219-0053
Office: 609-895-1502
Since opening its doors in 2014, thePoached Pear Bistro in Point Pleasant Beach, NJ, has been serving guests innovative dishes featuring best quality ingredients. The restaurant provides an inviting experience in an upscale environment, where diners enjoy imaginative plates with bold flavors time and time again. If you’re in Point Pleasant Beach, put a visit to this spot on your list! Before you go, here are a few things you need to know.
Duck confit ravioli
1. The bistro is BYOB.
You might assume that a fine dining establishment like the Poached Pear would have an extensive, pre-selected wine list, but when it comes to pairings, the bistro leaves it up to you! Executive chef and owner Scott Giordano’s menu includes a range of options to pair with what you bring.
2. You’ll be treated like family.
The service at the Poached Pear is remarkable. The staff is extremely attentive and willing to describe anything on the menu in detail. Whenever I dine at the bistro, I feel like I’m coming home. I receive a warm welcome and hugs are exchanged, which adds to the amiable ambiance. Most of the staff has been at the bistro since its opening and have even stayed with Chef Scott after working with him at other establishments.
3. One item is a permanent special.
There is one dish at the Poached Pear Bistro that will never leave the specials list, and you won’t find it on the menu: a divine lobster special! A butter-poached half lobster atop a crab cake, with creamy mashed potatoes, and a vegetable. This creation has become Chef Scott’s signature dish and it’s always in demand. In fact, the one time it was not offered as a special, guests insisted on its return.
Deconstructed key lime pie
4. You’ll probably meet Scott Giordano.
One thing I love about the Poached Pear Bistro is that it’s not unusual to see Chef Scott having table-side chats with diners. Although he is very busy in the kitchen, Scott makes it a point to introduce himself to guests and he is sure to asks about their experiences. This personal touch—amongst countless others—is what makes this Point Pleasant Beach restaurant so special.
When you’re done steeping your specialty malts, you should squeeze the bag to get every bit of liquid out, right? Maybe, maybe not. Eric Schmehl, proprietor of Fermented Food and Beverage Supply Shop in Hammonton, has some definite thoughts on the subject. And at his Home Brewing 101 class, you’ll hear all about it.
Schmehl seems like a quiet, laid-back type—until he starts talking about beer, that is. The guy really knows his stuff. He’s an avid home brewer and serves as president of the Brew Jersey Home Brew Club.To be clear, he’s got more than just amateur experience: Schmehl has been involved with nearby Tomfoolery Brewing and Vinyl Brewing—more on that one later. (Side note: Hammonton is quite a beer-centric town. Three 3’s Brewing is also located there, giving the little hamlet a total of three breweries and a home brew store. I may have to check out real estate there.)
The Store
The store itself is a neatly arranged mix of equipment and ingredients for all kinds of fermentation projects. Besides the usual assortment of malt extracts, yeast, grains, and hops, Fermented also stocks a wide range of starter cultures. With their help you can make your own kombucha, yogurt, cheese and a much more. Kefir? They have a culture for that, too (and a workshop on April 28!). Besides the shelves full of goodies, they also sell knowledge. That’s what brought me there.
The Process
Ok, I already know how to make beer and have done on-premises brewing many times. I’m familiar with the extract brewing process that Schmehl demonstrates in his Home Brewing 101 class. Extract brewing is basically a shortcut. You steep your specialty malt just long enough to impart flavor and color, but the vast majority of fermentable sugar comes in the form of extract. Otherwise, it’s pretty much the same process as all grain brewing. The class was an intimate setting of about a dozen people who ranged from the curious to the novice home brewer. It was a little deeper of a dive than a simple “here’s step one, here’s step two,” though. Schmehl explained some more technical aspects, such as original versus final gravity, attenuation, and points per pound per gallon (PPG). I picked up quite a few new knowledge points and really enjoyed the home brew samples Schmehl passed around while his demo brew boiled. If you’re at all curious about the brewing process, it’s a very worthwhile two-and-a-half to three hours.
After Class
Once class was over, we did what many a college student does: we went for a beer. (With three breweries in town, it would be tough to leave without trying at least one.) The recently opened Vinyl Brewing was the closest—it’s actually on the same road. The tap room sports the semi-industrial, minimalist chic that seems to work well for breweries. Two large garage doors in front and a large imposing bar complete the look. After the brief, mandatory (ugh!) brewery tour, it was time to taste some beer.
At Vinyl, if you can’t find something that interests you then you just don’t like beer. Saison? Check. (Or a sour saison, if you’re into that). Hophead? You can have your IPA dank, fruity, or with actual fruit—your choice. Like ’em dark? There’s a milk stout and an excellent rye porter for you. When was the last time you encountered an English mild? Yeah, it’s been a while. They seem to be able to pull off this wide range of styles very well. The harried staff was super friendly, as was the clientele. I even gained a new Untapped friend! (Cheers, Gary!) As the weather warms up, and those garage doors open up, a trip back will be a definite for me. Plus, I’ve got two more breweries in town to explore.
My fave spot in any bar. Alllllll the way at the end of the bar at the corner where I can look forward and take in the scene. My eyes immediately set on the green shamrock tie as the bartender warmly greeted regulars and made his way over to me. The bar sits apart from the dining area, and likely for good reason!
Billy the Bartender
Who Served Me
Bill, known to regulars as Billy. Warm, professional, and I think, at first, all dressed up in high anticipation of the coming holiday only to find, this standard-issue uniform is what all staffers lucky enough to work front of house at St. Stephen’s Green wear. He’s been at St. Stephen’s for just about two years now. However, his ease and deep knowledge of the menu—and familiarity with all the regulars—suggest a longer history.
Bartender’s Favorite Bite
First he asked, “Which menu?” You see, this fine Irish eating establishment has regular menu items and daily specials both at lunch and dinner! At first Bill steered me to about 10 items proclaiming “you can’t go wrong, they really are all so good!” So I limit his response to regular, lunch-menu items that felt “Irish-y” without being cliché. He knew exactly where to go from there.
“The lamb sliders! Cooked medium—they are sooo good! And I also like the Emerald Isle mussels. And the drunken clams. Like I said, you really cannot make a mistake, they are both great.” So, knowing I wasn’t my normal staaaarving self, I knew my limit was two plates. I press Bill about clams versus mussels and without skipping a beat he tells me to go with the drunken clams.
Lamb Sliders
The Vibe & My Vantage Point
I noticed the phrase céad míle fáilte in several places throughout St. Stephen’s—from the sign mounted on the side of the building as you enter from the parking lot to inside on the menu and its literal meaning is a hundred thousand welcomes.
The décor? Quintessential pub, as expected (dark wood, cushioned bar stools, low-glam), but with a warmth that I felt from the moment I walked in. An incredible experience—staff is family—regulars coming in and out—every name known, and not just by Bill but by all they came into contact with. The manager peruses the floor making jokes and engaging with the bar guests and diners. From Bill’s audible warm “Welcome!” to the manager swinging by to see if I was settled, I felt at home immediately, even though it was evident the “local regulars” are the real mainstays of this institution.
Despite the dark wood, St. Stephen’s has lots of light and the interior lighting is well managed for the range of customer ages I spotted finding tables throughout the dining room and the full length of the bar.
And then there was the faint but fantastic moan of bagpipes playing in the background. At first I didn’t notice, but once I did I couldn’t stop tuning in. A perfect Irish pub which makes me sorta wish I was a real Irish lass. Can’t wait to come back—next time for the night!
What Quenched My Thirst
This was easy—what was the most quintessentially Irish choice that wasn’t a Guinness Stout?!
The Guinness Tini
Guinness-Tini $10 Stoli vanilla, Kahlúa, and Tia Maria topped with homemade Irish cream
This is SO not the kinda drink I gravitate toward, but as an Italian girl posing as an Irish lass, I figured, let’s go all in! Besides, how many times can I share my deep love of gin and tequila?! (As it turns out…quite a bit…so look for more of those soon!).
So I went out on a limb and ordered this likely-too-sweet offering and marveled as Billy made this drink with attention and care. What I was not expecting was the insane beauty of this cocktail—both visually and in its flavor. It’s sad my photo skills aren’t all that as the pic hardly does it justice. As the drink was presented the heft of the gorgeous homemade Irish cream started to settle into the inky concoction below. While the drink sat during the photography, you could see the emulsification of the cream swirling into the depths of the glass. As I took my first sip, the not-yet-discovered liquid hardly penetrated the weight of the cream but when it did—ahhhhhh. Magically soft and sweet, with a nice kick of Jameson made this a drink I could eat! I loved it while remaining entirely grateful that I could only indulge in one—both for its caloric count and its power!
What Fed My Soul
Lamb sliders, $10.95 Lamb burgers, topped with fontina, cured tomato, frisee & rosemary garlic aioli on toasted buttered rolls
Promoted as a house favorite, I’m gonna say they really undersold it. UN-BLEEPING BELIEVABLE! YUMMMMMMMM. If you could have heard my audible mmmm when I took my first bite you would know how serious I am about this. And as a total lover of any and every condiment, trust me when I tell you the aioli is AHHHHmazing…the overall flavor was incredible. The tenderness of the burger was super juicy and just shy of a mess. The buns, while not homemade, were hearty enough to sustain the amass between its two sides. The bitter, slightly textured frisee, instead of the ho-hum choice of lettuce, is flipping genius. This subtle-yet-deliberate touch makes for a flavor profile that’s simply divine—a beautiful blend of spice with the lamb’s fragrance against the creamy, herby coating amidst the nuttiness of the toasted bun. Again, total yummy goodness.
The Drunken Clams
Drunken clams, $11.95 Baker’s dozen of littlenecks in seasoned Harp Lager broth with garlic toast Immediately spotted on the menu was this Italian girl’s favorite staple, which only needed Billy’s buy in to seal the deal. The mound of littlenecks arrived in a shallow pasta dish with gargantuan pieces of gorgeously golden garlic toast. Hot pepper flakes spotted the clams which lustered with remnants of the deep, cloudy broth at the bottom of the dish, which I could not wait to dip into. The clams were delicious, plump and fresh—simmered to a perfect tooth. Now you know I love my breads, and this one didn’t disappoint. Crusty on the outside, and soft, almost a little spongy on the inside. The essence of garlic and more hot pepper flakes dusted the top but didn’t overwhelm when the bread got to doing its number one job: transporting the Harp Lager broth from dish to mouth without it dribbling onto my intentionally emerald green shirt! You know you’re dealing with awesome soaking bread when it maintains its crunch when fully immersed into the drunken juice. I was devastated that I was simply too full to eat both pieces. And even as I paid my bill and prepared to leave, I had to stop ask where the bread is from: Il Panettiere Inc. in Staten Island, for all you crusty bread lovers out there.
As I headed to the door, I turned one last time and locked eyes with my new favorite bartender and said, “See ya later Billy—have a great night!”
Beyond the Bar
This local staple boasts generous daily specials and live music. They’re available to host private parties. St. Stephen’s offers Sunday brunch, gift cards, and catering package pricing. It’s the perfect one-stop shop for all your delicious Irish fare needs!
When to Show Open Daily
Monday thru Friday 11 a. m. to 2 a.m.
Lunch and dinner specials daily
Plus small plates 11:30 a.m. to 3 p.m., and bar specials like shepherd’s pie and Guinness beef stew
Saturday and Sunday 10 a.m. to 2 a.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.
Where I Was
HealthBarn USA is not only dedicated to kids but has created programs for adults to enjoy as well. Programs include nutrition workshops which are interactive culinary classes that focus on health topics such as cooking for heart health, using spices for low sodium diets, and how to take a healthy approach towards weight loss. The Culinary Gatherings classes are perfect for mom’s night out events or club get togethers. Participants choose a theme like “Asian Creations”or “Go Italian,” and the class is taught by a culinary instructor who also provides health tips. For the Chef Table Workshops, HealthBarn USA teams up with a professional chef to create delicious and healthy recipes. A portion of the proceeds from Chef Table Workshops is donated to 
The Store
Where I Was
