Are you ready for the biggest March Madness event in New Jersey? The Final Four Foodie Fest is coming to the Harborside Atrium and the Harborside Waterfront Esplanade in Jersey City on March 31, from 5 p.m. to 2 a.m. (Event is for ages 21 and up.)
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.
What?
The Jersey City Foodie Fest and NCAA Final Four Viewing Party is perfect for everyone over 21. Over 20 food vendors, televisions everywhere, three giant screens, interactive games for the competitive type, full bar with drink specials all night, and DJ after midnight to keep the party going!
Your Foodie Fest ticket will take you on a food journey around the world while you enjoy the best Final Four viewing in Jersey City. Whether you love sweet, savory, spicy, or umami we have all the flavors for your taste buds to enjoy.
Are you competitive? Buy a pitcher of beer and play beer pong against your friends—or even strangers! Oh, and every ticket is entrance to a box pool to win $100 gift card to the Lutze Biergarten or Piggyback Bar. More on that below!
Tickets are just $20! Use code JERSEYBITES for $5 off.
Entrance to the event and one drink (beer, wine, or house cocktail)
BONUS:Buy your ticket before March 30, and you will also be entered into a Box Pool to win $100 gift certificate to the Lutze Biergarten or Piggyback Bar. You’ll have multiple chances to win and there will be multiple winners!
Post Game
Not ready to stop the party when the games end? The bar will be open until 2 a.m. and we are bringing in a DJ at midnight to keep the party going!
Harborside Atrium
153 Exchange Place
Jersey City NJ, 07302
Entrance on Christopher Columbus Drive – Harborside Waterfront Esplanade conveniently located adjacent to a dedicated light rail stop next to the PATH station and the Hyatt Regency, Jersey City.
Note: Our writer was invited to this event and received complimentary samples of the products covered.
A new restaurant offering unique food and desserts is calling Toms River home. J-Petal, a Japanese crepe and Thai ice cream shop, opened its doors for the first time on March 10. Originating in Brooklyn in 2016, J-Petal now has several franchises across multiple states, with 10 new locations expected this year. Toms River is the first New Jersey location for J-Petal.
The Crepes
Traditional French crepes are made from wheat flour and filled with sweet fillings, like fruit or savory ones, like vegetables. What sets Japanese crepes apart is that they are all made with rice flour and therefore naturally gluten free. The sweet crepes at J-Petal include fruit and yogurt—and that’s just the beginning. Some of these sweet crepes even have ice cream in them. Win-win for the dessert lover!
J-Petal’s unique, savory crepes are surprisingly filling and perfect for lunch or dinner. Varieties include seafood, including crab and lobster; and meat, including chicken and beef—to start. The subtle sweetness of the crepe complements the savory flavors of the meat, vegetables, and toppings.
Beyond the Filling
Wait—there’s more! These crepes are not simply folded over and served like a quesadilla. Instead, they’re rolled up into a cone shape, for a super convenient—and complete—eating experience. Each crepe is designed so your bites include pieces of each ingredient. Yes,watching the staff make these is truly watching art in action, and clearly the reason for the low counter. The glass wall is for your viewing pleasure. Watch the process below!
The Ice Cream
The scoop here is…wait for it…no scoops! Thai ice cream is made to order and mixed fresh on a super cold platform with a texture of your choice, like cookies or fruit. Once the ice cream is mixed well, laid out right and cold enough, it’s then rolled to perfection and placed in your cup. Next, you pick three toppings, and boy, is it hard to choose. Fresh fruit, candy, and even marshmallows toasted over a hot flame, are just some of the options.
The ice cream was very creamy and worked with the toppings perfectly. I can see it now: this is going to be the perfect stop after a hot summer day at the Jersey Shore.
The Drinks
Lightbulb moment! Nothing says great idea like a cool, lightbulb shaped cup for a combo of fun flavored drinks and shaved ice. The best part? Well, besides the refreshing drink, which has the perfect amount of sweetness, you get to keep the cup. Genius.
To Stay or To Go
From watching your food being made to enjoying the unique flavors, you won’t forget this dining experience. View the full menu here and make a point to visit them soon. You can even take your order to go.
Note: Our writer was invited to this event and received a complimentary meal.
As Salt Creek Grille recently celebrated its 20th anniversary as a Jersey Shore staple, I had the pleasure visiting the Rumson location for a dinner with wine pairings from their refreshing new wine list. For decades, Salt Creek Grille has been a neighborhood fixture on the Navasink River. The ski lodge-like architecture combined with its “welcome home” ambiance makes guests feel at home night after night.
When my friend and I arrived, we were greeted by restaurant manager, Mark Shopene, and led to a table right by the window facing the banks of the river. Wine glasses were set on each side of the table, just waiting for the wine to be poured. We were then presented with menus while Mark explained that he would present custom wine pairings with each dish we chose. We looked at the menu, made some initial decisions, and then a night of sipping and savoring began!
The Pairings
Spinach artichoke dip
Salt Creek Grille’s signature Scratch Cooking experience is brought to life through the unique mesquite-inspired menu. The restaurant prides itself in making all menu ingredients in house and each dish is hand crafted to ensure only the finest ingredients make it to to the table. My friend and I ordered the spinach artichoke dip that Mark paired with St. Pauls pinot grigio. This light, white wine was a perfect complement to the asiago in the creamy dip. As my friend and I chatted over our appetizer, Mark suggested we order the beet and goat cheese salad, PEI mussels, and a braised short rib special with cheesy polenta and butternut squash. We quickly agreed to all of Mark’s suggestions.
The beet and goat cheese salad was paired with a Double T Chardonnay and the PEI Mussles with a Campo del Palio Moscato. Both dishes were delicious and complimentary to the white varietals. For our main course, we were served the Braised Short Rib special. The short rib was tender and the polenta rich and creamy. The butternut squash was roasted to perfection. To compliment this course, Mark poured us glasses of Zingari Toscana, a pleasant, fresh Italian red which complemented the dish perfectly. We concluded our meal with their classic chocolate ganache soufflé paired with a superb red blend Cashmere.
Braised short rib with polenta and roasted butternut squash
PEI mussels
The Wine List
At Salt Creek Grille, wine is taken very seriously. The wine list is crafted and updated by beverage manager Rob Habel. The goal in this most recent refresh was for the list to reflect his palate, while making it both approachable for novices and interesting for wine connoisseurs. He deepened the descriptions to include all grape varietals used in the wines and made the list layout easy on the eye.
The Atmosphere
Nestled on the banks of the Navesink River, Salt Creek Grill – Rumson boasts stunning waterfront views. When you arrive, you are welcomed by an outdoor seating area with fire pits blazing. Salt Creek Grille also features a bustling bar serving beer, wine, and artisan cocktails.
PRESS RELEASE: Fulfill and the American Culinary Federation Jersey Shore Chefs Association
The Event
The most talented chefs in New Jersey will gather to produce signature dishes and tasting menus that celebrate New Jersey’s fine culinary cuisine. The event is sponsored by theJersey Shore Chefs Association, a chapter ofThe American Culinary Federation (ACF) and will include a silent auction and 50/50 to benefit Fulfill, (formerly the FoodBank of Monmouth and Ocean Counties), and the Victor J. Houston Scholarship Fund.
Jersey Shore Chefs will celebrate with fabulous food, including a student chef hors d’oeuvres competition, desserts, wine and beer tastings, DJ music, a silent auction that includes exclusive personal home chef dinner parties and other great prizes.
Tickets are $65 per person. Click hereto purchase.
About The American Culinary Federation Jersey Shore Chefs Association
The Jersey Shore Chefs Association is an established chapter of the nationally recognized American Culinary Federation. Founded in 1991 by professional culinarians in Monmouth and Ocean counties, the chapter provides members the opportunity to network, exchange ideas and information, pursue education and help young culinarians who are seeking to become culinary professionals, promote ACF certification to its members and further the culinary arts and the hospitality industry.
What You Need to Know
WHAT: Winterfest 2018 WHERE: Crystal Point Yacht Club, 3900 River Road, Point Pleasant NJ WHEN: Sunday, March 11, at 3:30 p.m. WHO: The American Culinary Federation, Jersey Shore Chefs Association
Keyport, New Jersey, native Chef Andrew Araneo has brought a taste of the bayou to the beach. Since childhood, Chef Drew has been cooking. His dream, like most chefs, was to open his own restaurant. He started out honing his skills at several prominent restaurants in New Jersey, including Joe and Maggie’s in Long Branch and Whispers in Spring Lake. Finally in 2005, Drew turned his dream into a reality and opened Drew’s Bayshore Bistro just blocks from where he grew up. Since opening, the eatery has become a food fixture in Keyport featuring southern-inspired food and welcoming atmosphere.
The Food
At Drew’s the focus is on good cooking inspired by the Gulf Coast and Low Country cuisines. The menu features cajun-style dishes like Voodoo Shrimp in spicy worcestershire cream sauce a top jalapeño cornbread, southern-style shrimp and grits, which includes gulf shrimp, benton’s bacon, mushrooms, tomato, and scallions over cheesey gritz, and a City Jambalaya with chicken, andouille sausage, tasso ham, trinity vegetables, shrimp creole and lots and lots of spice! Of course the dessert menu features beignets—a New Orleans classic—served with chocolate and caramel sauce.
When I dined at Drew’s, I was vying for the Voodoo shrimp. The sauce starts with dark beer and takes at least a couple of hours to make. This dish definitely did not disappoint! The shrimp were tender and the sauce creamy and decadent. Upon looking at this dish, you’d think that you were only being served the shrimp. Once you dig in, you are pleasantly surprised that underneath the shrimp is jalapeño cornbread, a great textural element.
Voodoo shrimp
The Ambiance
Everyone is smiling at Drew’s. From the servers to the diners, everyone is happy to be at this local bistro. The decor is simple and welcoming. You immediately feel at home when you walk through the restaurant doors. It’s the kind of place where you come in with your bottle of wine and you’re treated like family. The ambiance is casual and homey. There is also not an empty seat in the house! While I dined there, the dining room was at capacity. I definitely recommend making a reservation, as Drew’s has become quite the popular place in the area.
The Chef
Although cooking was always Drew’s passion, he was on the late side in deciding he wanted to be a chef. One day an instructor at culinary school pulled him aside with a job prospect and said, “Cut your hair, put on a shirt and tie, and go see Joe.” And that was that! Chef Drew spent time in Joe’s kitchen at Joe and Maggie’s in Long Branch and then Whispers in Spring Lake before starting out on his own. Chef and owner Andrew Araneo still attributes his early skills as a chef to Joe Romanowski. “He taught me how to break down a duck, marinate the breasts, make duck confit, roast the bones,” says Drew. “His soups were packed with flavor. A lot of important people working in the industry went through his kitchen.”
On March 15, from 6 p.m. to 9:30 p.m. in Garden State Plaza (lower level, concierge area) in Paramus, NJ, NJ/NY’s best pitmaster, chefs, and restaurants are coming together to showcase their skills as well as compete as the Best of the Best with three categories: Experts Panel (Esther Davidowitz, Food Editor of The Record, Deborah Smith, founder and executive editor of Jersey Bites, and Marc Mangano (Certified KCBS judge); Bloggers Choice (@gothamburgersocialclub, @omgitsbomb, @yeahfoodbeer, @revcianco, @mattbruck @myinnerfatkidisout); and People’s Choice.
Participants
Participating in this tasting event are Hugh Magnum of Mighty Quinn’s (NYC/Paramus), named Top 23 BBQ Restaurants in America by Time Out, Handsome Devil (Newburgh), who won Best BBQ at NYCWFF ’17, Smoked (Ridgewood), featured in 201 Magazine, Red, White, and Que (Kearny), named Best BBQ in NJ ’16 by Thrillist, Robert Austin Cho, who recently went head to head with Bobby Flay on Beat Bobby Flay, which aired February 22, Empanada Mania (Bergenfield), Best Empanadas by NJ.com, Glaze Donuts (New Milford), who won Best Donuts in NYC ’16,Mr. Cupcakes(Paramus), Fink’s BBQ (Dumont), voted Best BBQ in NJ by Bergen Magazine, Carlito’s Trailer(Jersey City), a new food truck featuring homemade tortillas, Hamilton Pork (Jersey City), Best New Restaurants ’17 by NJ Monthly, and Kimchi Smoke (Westwood), Best BBQ ’17 by NJ Monthly.
“The reason I’m organizing this event is to bring more BBQ awareness to North Jersey and to the local businesses. We now have some very good ‘Cue options here and I wanted to bring the the BBQ community together. We can all brag we’re the best but at the end of the day, we support each other. We want to eat, hang out, have a great time while we’re at it. And of course, take some good pics for the Gram,” said Robert Austin Cho.
If you want the best doughnuts in the Garden State, Thrillist says you need to head down to the Jersey Shore. The popular food site recently published with its 31 best doughnuts shops in America, and Uncle Dood’s Donuts in Toms River was the lone New Jersey spot to make the list. Thrillist praised Uncle Dood’s… Read more
What an amazing time we had on the Jersey Bites Cooking Stage at the New Jersey Home Show. Seven chefs brought their A game and wowed the audiences throughout the weekend with info-packed cooking demos and delicious tastings. We had so many requests for the recipes shared over the three-day event that we promised to follow up with a mega recipe post, and here it is. If you were unable to attend this year, I hope you enjoy this recap and will give some of these recipes a try. They were all big winners!
Artichoke and shrimp ceviche
[tasty-recipe id=”47630″]
Roasted butternut squash with cider vinaigrette
[tasty-recipe id=”47537″]
Bacon and kale mac ‘n cheese
[tasty-recipe id=”47549″]
Crab and hearts of palm crostini
[tasty-recipe id=”47548″]
Vrola’s Walter Myslinski (center stage) quizzing the audience on their beef knowledge.
[tasty-recipe id=”47554″]
Tandoori roasted cauliflower soup
Tandoori Roasted Cauliflower Soup and Dark Chocolate Sea Salt Tartlets
Sunday’s lineup kicked off with Chef Julie Hartigan of CookingWJulie.com. Julie prepared two dishes. Her first was a Weight Watchers inspired tandoori roasted cauliflower soup. For dessert, Chef Julie treated the audience to her dark chocolate sea salt tartlets. Both recipes can be found on her blog, here.
Beetroot tikki from Aarzu in Freehold
[tasty-recipe id=”47571″]
Apple cider-brined pork tenderloin on toast points
Apple Cider-Brined Pork Tenderloin on Toast Points
Chef Jesse Jones closed out the three-day event with his crowd-pleasing apple cider-brined pork tenderloin on toast points, topped with his signature barbecue sauce (you can find that recipe here) and quick pickled cucumbers. This simple, recipe can be found in his cookbook, POW! My Life in 40 Feasts.
At the bar, of course. Facing directly into the kitchen but had a good long view toward the front of the restaurant where there is a large table tucked away for a more private dining experience. There’s also a lovely outdoor area sure to be packed in the warmer-weather months ahead.
Who Served Me
Michael. Funny, snarky, and originally told me his name was Alex just to mess with me! He’s been employed “since the beginning girl!” (Apparently meaning October 2017.)
Bartender’s Favorite Bite
“Pork belly,” said Michael. “Originally it was only supposed to be a special but I loved it so kept personally selling it from the bar. One night I sold 18 of them! They [the kitchen] hate me cause it takes a long time to prepare it—someone drove an hour once to eat it and it wasn’t on the menu, but they had the ingredients so told them they had to make it.It’s now on the menu permanently!”
The Vibe & My Vantage Point
California sunshine. Bright, clean. Bulbous, glass lighting in gorgeous shades of blue, a stunning map of Spain consuming a full wall inside the dining room and the bar—made of predominantly white marble was properly dressed with hooks for bags, and accented with fab, modern stools covered in soft denim fabric. A whimsical chalkboard sits atop gorgeous glass shelves stocked with a diverse collection of spirits and is fantastically illustrated with an octopus (a delicacy of the Albariño region of Spain), with other interesting intel about the place. A fab terrace off the long bar offers a great outdoor option!
What Quenched My Thirst
Another great perk about this wonderful new gig is that everyone wants to join me for my next article. So on this lovely Friday I grabbed a colleague and headed for the bar.
I toyed with what to order and got stuck between two of my fave flavor profiles (grapefruit and spice), which were described in the Grapefruit Cooler and Poquito Picante, respectively, but thanks to my partner in crime, we ordered both!
Poquito Picante
Poquito Picante, $12 Jalapeño, cucumber, Cointreau, tequila
Now, mind you, this was not my initial choice. I went with the grapefruit first, but my trusted companion had her wits about her and went straight for this one. Trust me when I say I will never make that mistake again!
I can hardly describe the joy I feel when I sip this divine cocktail. The description boring when compared to the magic and balance of this simple yet complexly delightful flavor profile, and I really loathe Cointreau!
First, the bartender, to whom I now affectionately refer as Alex Michael Alex, hates to make this drink because it’s incredibly time consuming. Here’s his process: he muddles cucumber, cilantro and a touch of a secret not sure what, and the ingredients above. Then he carefully strains out everything and serves it neat in the perfect martini the glass. It’s donned with a sliced English cucumber and a single, hot red pepper floating amidst the gorgeous pale green shimmer of the drink itself. The flavor is amazing—cool, crisp, fresh, and finally leaving a bit of heat on the tongue. It goes down a little too easily so having a designated driver is a public service announcement you can thank me for later. Now go get yourself one!
Grapefruit Cooler, $12 Grapefruit, honey, mint, vodka, Peychaud’s bitters
While I debated for about a minute between this and the poquito to start, it didn’t take long to settle on the Grapefruit Cooler. The presentation is stunning: again, served neat, in a short-stemmed champagne glass with floating, brightly colored edible pansies in yellow and purple dancing atop a subtly frothy, slightly foggy concoction. As a lover of grapefruit, I expected a tart welcome for my taste buds, yet I was surprised to find the floral notes of the Peychaud’s bitters was a bit too forward for my liking. A great drink nonetheless, yet my true love remains with the Poquito Picante for sure!
What Fed My Soul
Braised pork belly
Braised pork belly, $16 (gluten free) Slow-poached egg, crispy brussels sprouts
You had me at pork belly and brussels! Then I realized the magic of Manny’s approach and his masterful balance perfected—prepared the way a pork belly should be—slow, intentional, precise. The first order of business was piercing the gorgeous egg that sits stop the four pieces of pork belly, which is laying on a mound of crispy, deep green sprouts. The silky yolk ran across the golden skin, which, once in my mouth, proved the perfect crunch and crispness around every edge, balancing the buttery softness of its fatty center, which melted against the smoky char on a sprout. Then—POW!—a surprise to the palate with something like cardamom. It felt like a refreshing slap to the senses offering something refreshing and powerful. I simply couldn’t get enough. I suggest you cut the pork belly into quarters, then halves so you can get the perfect bite every time. Run, don’t walk!
Crispy eggplant
Crispy eggplant, $9 (vegetarian and gluten free) Visual splendor is what captured my attention first about this dish. Bright splashes of purple against the green of rosemary tendrils laying on high quality, gorgeous, golden honey. I literally wanted to pick it up with my hands and thrust it into my watering mouth but, alas, I was with company! So I cut into the crispy eggplant, which was cut on a bias about a half inch thick and clearly coated in panko to ensure a dry, light, crispy texture. The salty, smooth taste of the eggplant married with the earthy strength of the rosemary was immediately calmed by the honey drizzle. I was enamored. A hearty, happy-making, tapas delight!
Charred brussels sprouts
Charred brussels sprouts, $8 Queso Idiazábal
I just love these little balls of crispy joy with a web of melted cheese, I really do! They make me remarkably happy, especially for being just little balls of cabbage. These were topped with a shredded Idiazábal cheese, which I had never encountered before. It’s a pressed cheese made from unpasteurized sheep’s milk. (The sheep used for this cheese are, for the most part, from Latxa and Carranzana in the Basque country and Navarre, Spain, near the French border.) Silly me, I thought it was Manchego as it lent a similar, nutty essence to the dish. Subtle and yummy!
Pulpo a la Plancha
Pulpo a la Plancha, $18 Portuguese octopus, paprika-spiked potato, charred red onion, saffron aioli, green olives
Another beautifully presented plate of color to behold. Rustic, heavy, bright white plate with a navy-speckled rim was plated with the luscious russet and white color of the octopus against a smear of saffron-colored aioli and mixed with microgreen wisps, crispy paprika-dusted mini potatoes and carmelized shiny purple onions with the drab green of the fresh olive slices. A picture of perfect freshness—and screaming Mediterranean goodness. The octopus was really cooked beautifully, tender and slightly charry at the ends. The super mellow saffron aioli was really hard to decipher at first, a welcome respite to the typically over-garlicked aioli chefs too often ruin. The paprika baby potatoes were scrumptious and light against the freshness of the green olives. Another lovely dish indeed.
Churros
Churros, $9 Traditional fried dough, cinnamon spiced hot chocolate sauce
A wonderful surprise from our lovely Michael, these delightful and freshly fried dough sticks were a lovely end to the perfect experience—hot and light and accompanied by a perfectly light sauce of deep, dark rich chocolate and a final whisper of spicy cinnamon to add one last spark to this lightly decadent, yummy treat! Important note: I normally do not accept gifts from restaurants for my reviews but Michael insisted; thank you Michael!
Beyond the Bar
Albariño, meant to represent a regional wine in northwestern Spain, boasts daily specials and seasonal changes. A lovely outdoor, covered terrace provides a picturesque al fresco experience when the temps warm up. A massive wine list (more than eight pages); amazing selection of sherry and is available for private events. This lovely gem is part of the Terra Momo Restaurant Group, which prides itself on committing to “taste of place.”
“Uncorked Sundays” offer diners the chance to take a bottle of wine home from the retail library when one is purchased with dinner! Now how cool is that?
When to Show Monday through Wednesday, 11:30 a.m. to 10 p.m.
Thursday and Friday, 11:30 a.m. to 11 p.m.
Saturday, 5 p.m. to 11 p.m.
Sunday, 5 p.m. to 9 p.m.
Weekend brunch coming soon!
Know Before You Go!
Prices, hours, and menu items are subject to change. Please check the restaurant’s website for the latest information available.
Albariño The Grove West
508 Broad Street
Shrewsbury
732-852-2640 This article was not paid for, nor influenced by, the restaurant/bar featured in this column.
It’s back and better than ever: the Big Brew Fest at the Morristown Armory! Get your tickets before Saturday, February 24, to lock in early-bird pricing on General Admission and save an additional $25, by using discount code JERSEYBITES.
Designated Driver: $15
General Admission through February 24: $65
General Admission February 25 through March 3: $70
Cinco de Mayo will be here before we know it and we always like to have a few party-friendly margarita recipes on hand for the occasion. Thanks toCarmine’s, B2 Bistro, and the Ho-Ho-Kus Inn & Tavernfor helping us get the party started!
Easy Margarita Recipes for Any Occasion
Discover the perfect blend of simplicity and flavor with our collection of easy margarita recipes for any occasion. Whether you’re hosting a festive gathering, relaxing by the pool, or simply craving a refreshing cocktail after a long day, these recipes are sure to delight your taste buds.
Carmine's Fly Me To The Moon Margarita
Ingredients
1.5 oz Herradura silver tequila
½ oz limoncello
¼ oz amaretto
1 oz lime juice
½ oz simple syrup
½ oz orange juice
Instructions
Shake with ice and serve in a large coupe glass. Garnish with a lime wheel on top.
What Makes a Spicy Margarita?
People are drawn to spicy margaritas for their exhilarating fusion of heat and citrusy tang, creating a tantalizing flavor profile that invigorates the senses. The fiery kick from ingredients like jalapeños, chili peppers or in the case of the recipe below, Cayenne pepper adds a unique and adventurous twist to the classic cocktail, appealing to those seeking a more adventurous drinking experience. Spice it up with B2 Bistro’s Guava Caliente.
B2 Bistro's Guava Caliente Margarita
Ingredients
1½ oz silver tequila
1 oz guava nectar
½ oz fresh lime
¼ oz agave nectar
¼ oz St-Germain
Cayenne and salt for rim
Instructions
Combine ingredients and shake with ice. Rim glass with cayenne and salt.
Easy Twists on the Classic Margarita
A strawberry margarita delights the palate with its irresistible combination of sweet, tangy, and refreshing flavors. Whether enjoyed frozen or on the rocks, the velvety texture of blended strawberries adds a luxurious touch to every sip, while the tequila lends a subtle warmth that enhances the overall drinking experience.
In addition to strawberries, margaritas can be crafted with a diverse array of fruits such as mangoes, watermelons, and pineapples, each infusing the cocktail with their own unique sweetness and tropical flair. Whether blended, muddled, or juiced, these fruits lend a refreshing twist to the classic margarita.
Strawberry Margarita, Ho-Ho-Kus Inn & Tavern
Ingredients
1 oz tequila
½ oz strawberry purée
3 lime wedges
Salt, pepper, sugar for rim
Instructions
In a rocks glass, squeeze lime into strawberry purée. Add ice and tequila. Shake. Rim glass with salt/pepper/sugar mix.
From the timeless lime margarita classic to tantalizing fruit variations bursting with freshness, there's a margarita recipe to suit every palate. With just a few simple ingredients and straightforward instructions, you can whip up these crowd-pleasing cocktails effortlessly, bringing a taste of summer to any gathering. Cheers to easy-to-make margaritas that never fail to impress!
Chef Lisa Palmieri recently joined Fulfill’s Culinary Team as Culinary Service Manager. Palmieri brings with her over 20 years of diverse experience in the culinary field, including her most recent stint, with Smithville Peanut Butter Company. Palmieri has a B.S. in food and nutrition from Montclair State University and a certificate of baking and pastry arts from the Culinary Institute of America, in addition to a ServSafe Certification. As an instructor at Fulfill’s Culinary Training Program, her vast range of experiences and training are sure to have a major impact. Palmieri took the time to indulge Jersey Bites for a Chef Spotlight interview.
Early Days
JERSEY BITES: What is your earliest food memory? LISA PALMIERI: A childhood memory that brings me joy, would be making homemade pizza with my grandmother every Friday. This was always delicious and she let my sister and me help, which taught me that cooking was fun.
When did you realize you wanted to make cooking a career? Was there an aha! moment? After graduating from college, with a degree in nutrition, I was working as a manager of a cooking school for nonprofessionals. I loved that job. I got to witness so many talented chefs teaching classes right before my eyes. This was the early 1990s, so the development of the Food Network and [most] other popular cooking shows were not yet in existence. I learned so much during the seven years I worked there. One day, Chef Sarabeth Levine, of Sarabeth’s in NYC, was teaching a class. I watched her pull a small ball of dough, for apple strudel, to the length of two six-foot tables, and I thought that was the coolest thing I had ever seen. Anyone who has seen strudel made traditionally knows what I am talking about—it’s awesome. It was in that moment that I decided I wanted to further my education. Soon after, I enrolled at the Culinary Institute of America, to study pastry arts.
Any interesting stories about getting started cooking professionally? At the cooking school where I worked, we had well-known guest chefs regularly. I had the honor of working with Jacques Pepin, Jacques Torres, Pierre Franey, Martin Yan, Bobby Flay, David Burke, Emily Luchetti, just to name a few. I worked closely with cookbook author Carole Walter, who encouraged and influenced my career path tremendously.
What is your cooking style? Fresh, quick, and easy for weekdays. Rustic for the weekends, everything from scratch. I love entertaining at home with great food and opening a bottle of homemade wine.
Chef Lisa with a student
Milestones
What is the greatest opportunity that has come to you as a result of cooking?
Working at Fulfill will be my greatest opportunity. I have worked in production for my entire career; this is where I have developed and I’ve learned so much about food production. Having an opportunity to work with students, pass knowledge along, and help someone else start a career in culinary arts will be extremely rewarding.
What is the most memorable meal you’ve had, what did you eat, and where was it? The most memorable meal I have was [when I was] visiting Paris, France. The restaurant was very small, located right along the side of the Cathedral of Notre Dame. The cathedral was gorgeous, with lights shining on it. The meal was beef bourguignon, served table side with a fantastic bottle of French red wine.
Perspectives
It’s your last day on earth: what’s your final meal? I’m pretty simple; maybe just an herb-roasted chicken with buttery mashed potatoes, pan gravy, and sautéed French beans in garlic. Flourless chocolate cake with vanilla sauce for dessert, or, if it is summer, a warm nectarine and blueberry crisp with homemade vanilla ice cream. It’s a tossup.
What is the best advice you have to share with young people interested in becoming chefs? Learn the fundamentals of cooking and practice, practice, practice. Everything is based on fundamentals. Also, be sure that you feel the passion this industry requires. The demands on you, working in food service, can only be tolerated if you have the absolute passion—otherwise it is simply a lot of very hard, often backbreaking, work. You must love what you are doing.
Quick and Fun
If you could choose to be any food item, what would it be?
A piece of fine, dark chocolate. Smooth, rich, sweet, but not too sweet, and adds finesse to any finale.
What is the one staple food you always have on hand at home? Pasta is always available in my pantry. I find it to be a great base to use up any leftover ingredients in the refrigerator.
What is your beverage of choice?
I like tea. I always have a variety of teas on hand, bagged and loose leaf.
What is your favorite comfort food? Really good chocolate ice cream.
What New Jersey restaurant do you enjoy dining at, besides your own? I like Thai food, so I enjoy dining at the Bamboo Leaf, in Bradley Beach. Authentic, family owned and run, always a great meal. I enjoy going out for food I won’t make at home.
If you could have dinner with any three people, living, deceased, or fictional, who would they be and why?
This is a tough one. I think if I were to pick someone from the culinary world, I would pick Gordon Ramsay. Not only is he an incredibly accomplished chef, but I truly admire his ability to bring out passion from everyone working in the kitchen. As I said before, do not enter this industry without the passion. Secondly, I am going to go with Ed Sheeran. I like his music very much, and he is another self-starter who is passionate about his craft. And third I would pick my grandmother, who passed away 11 years ago. She lived to 100 years of age, and I was blessed to have her as a huge influence in my life. Actually, I would rather have all three dinners with her than anyone else. She taught me that what we make in the kitchen—baking especially—is a way to show love for other people. She was my closest friend, and when I bake I remember her deep love.
Fulfill’s onsite Culinary Skills Training Program helps adults in need get the necessary training so they can obtain better-paying jobs. Participants receive the following:
13 weeks of on-site food preparation and classroom training provided by a certified executive chef
An additional week of job shadowing at another food establishment
The opportunity to receive CPR Certification and ServSafe Food Protection Manager Certification
The program offers graduates assistance in obtaining and keeping jobs relevant to their training in the shore area. Fulfill is free of charge for qualified applicants, as it is supported through private grant funding.
Classes are held at Fulfill in Neptune and at the B.E.A.T. Center in Toms River. To date, the Culinary Training Program has graduated more than 300 trainees, many of whom are currently working in full-time culinary industry careers.
For more info about the program, email [email protected] or call 732-731-1403.
Although cooking was always Drew’s passion, he was on the late side in deciding he wanted to be a chef. One day an instructor at culinary school pulled him aside with a job prospect and said, “Cut your hair, put on a shirt and tie, and go see Joe.” And that was that! Chef Drew spent time in Joe’s kitchen at Joe and Maggie’s in Long Branch and then Whispers in Spring Lake before starting out on his own. Chef and owner Andrew Araneo still attributes his early skills as a chef to Joe Romanowski. “He taught me how to break down a duck, marinate the breasts, make duck confit, roast the bones,” says Drew. “His soups were packed with flavor. A lot of important people working in the industry went through his kitchen.”
What is the best advice you have to share with young people interested in becoming chefs?
