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.
One of the best kept secrets on the outskirts of Asbury Park is the Grand Tavern in Neptune, NJ. Located in the building that once housed the Sudsy Mug Saloon, this eclectic eatery first opened its doors in 2016. The Grand Tavern’s fresh take on classically inspired tavern fare ooteminds all those who visit that life certainly is grand.
The Food
Constantly evolving and not skimping on fat, butter, and cream, the Grand Tavern’s menu consists of seasonal small plates, entrees, and a couple of dessert items. Along with their regular menu that changes every two month, they also feature weekly small plate specials that will make your mouth water just by viewing them on Instagram. When I dined at the Grand Tavern, I ordered a pumpkin agnolotti special as a small plate and a corned beef short tib with warm corn bread for my entree. Both dishes were rich, decadent, and delicious—I savored every bite.
On Jersey Bites’s second visit, the menu had changed and we were immediately drawn to the fried rabbit terrine served over aioli and baby greens from Kula Urban Farm in Asbury Park and FarmArt in Philadelphia. Crunchy, creamy, and gone in about two minutes flat.
Fried rabbit terrine
For the entree, it was a difficult decision between the braised lamb with brown butter celery root puree, celery root remoulade, and cherry jus and the milk-braised pork with green cabbage and fried sage. In the end, the lamb won me over. The meat was pull-apart tender and the celery root coleslaw provided that nice crunchy contrast: really inventive and suprising.
Braised lamb
For dessert, the Grand Tavern offers its own rendition of a pancake. Oftentimes this is the only dessert item on the menu. Being that this is their signature dessert, I had to try it! Here’s how it works: You are served a hefty, cast-iron-skillet-cooked cake turned upside-down with ample amounts of vanilla butter, berry compote, maple syrup, and powdered sugar. I dare you to eat the whole thing!
Pancake
The Drinks
With a creative, seasonal cocktail list, tap and bottled beer, and an extensive wine list—there is a plethora of drink options. As a wine and cocktail lover, I opted to start with a seasonal cocktail and had a glass of the pinot noir special with dinner. Both options were superb—the cocktail was vibrant and refreshed the palate and the wine paired perfectly with my short rib.
On our second visit, we enjoyed the Espress Yo-self, upon receiving a recommendation from the bar manager, Erin Lamb. This boozy cocktail is a luscious combination of espresso infused rye, Averna, and maraschino liquor. Dangerous and delicious.
Espress Yo-Self
The other cocktail we had to try—this with one Jersey roots—was One Bad Apple, which stars Laird’s Applejack and is combined with Averna, sweet vermouth, lemon, and grenadine. It’s garnished with a dehydrated apple slice. Highly recommend this one.
One Bad Apple
The Ambiance
The interior of the small, 52-seat dining room and bar is a mix of rustic and hipster. The ambiance is cozy and warm, with a lodge-like atmosphere. There are animal heads mounted on the walls, exposed beam ceilings, leather banquettes, and candlelight throughout.
The large mahogany bar and wooden accents bring character to the small dining area.
Beyond the bar is an open view of the kitchen as well as outside seating at communal tables, weather permitting, adding another 40 seats including the outside bar.
The People
The restaurant is owned by Paul Holzeimer and Ashley Coyte, both of whom worked at Pascal and Sabine in Asbury Park. Holzeimer also serves as The Grand Tavern’s executive chef. A Culinary Institute graduate, he has cooked at both Sirena Ristorante in Long Branch and Porta in Asbury Park.
Owners Paul Holzeimer and Ashley Coyte
Executive Chef Dean Schreefer was at the helm on our Saturday night visit and we were in the very capable hands of bar manager Erin Lamb for our cocktail. Lamb trained under the talented mixologist Adam Flocke (now general manager of The Dinky Bar & Kitchen in Princeton).
For more information about the Grand Tavern, visit their website or follow them on Instagram!
The Grand Tavern 1105 6th Avenue
Neptune, NJ
732-774-0120
A breakfast and lunch eatery, Taylor Sam’s was born in Brick, NJ, in 2013. Serving dishes inspired by Chef Scott Spivak’s authentic homestyle cooking, the restaurant soon built a following of locals and Jersey Shore visitors alike.
Scott and Dawn Spivak expanded the restaurant and growing catering business to Red Bank, NJ, in November 2016. With both locations—and catering services—Taylor Sam’s has grown to become what some are calling an extension of their own kitchen. It’s a true gathering place filled with good food, lots of smiles, and happy family and friends.
The Food
Taylor’s Benedict
Printed on every utuenu at Taylor Sam’s is a definition of the term from scratch, which they have defined as “(makin’ some-thing) by starting from the beginning with basic ingredients.” Chef Scott’s homestyle menu is inspired by the best ingredients, while featuring a “scratch cooking” style. The robust menu boasts a wide variety of breakfast and lunch options. From classic egg dishes and omelets, to creative “samwiches,” there is something satisfying for everyone.
Some of the notable breakfast dishes are the Hot Bananas, which is three fresh griddled buttermilk pancakes topped with homemade bananas foster and fresh whipped cream and Taylor’s Benedict, toasted english muffins topped with taylor ham, poached eggs smothered in hollandaise served with homefried potatoes.
The Coffee
The Taylor Sam’s family takes its java seriously. The baristas experiment often to come up with new creations. The daily specials menu, a.k.a. the Daily Grind, is updated daily to include the coffee of the day and new drink options. Although Taylor Sam’s prides itself on featuring daily specials, they do have their staples like the NJ Transit, made with espresso, hot chocolate with steamed milk, and cinnamon, and the Path Train, which is a hazelnut latte with caramel and whipped cream.
Image courtesy of Taylor Sam’s
The People
Before opening Taylor Sam’s, the Spivaks owned and operated Sixth Avenue Bistro in Toms River, NJ, which became a local community hotspot with a unique take on comfort cuisine. When the time came to expand their family in a new community, Scott and Dawn decided to go for it. Their mutual goal was to offer a great breakfast and lunch experience for the local residents and visitors to the Jersey Shore. And so, Taylor Sam’s was born.
Directly adjacent to the Wellmont Theater, Pharmacie Liquor Bar is a welcome addition to Montclair’s Bloomfield Avenue. Pharmacie’s creative team—Nick Greiss, executive chef, and resident bartenders Robert Vrancken III and Leah Castellazzo—is building a reputation of excellence with modern twists on bar classics.
Dinner and a Show
The menu features bar snacks, small plates, sandwiches, and of course classic and modern cocktails, as well as a selection of beer and wine. Enjoy favorites like fresh potato chips or the Texas toast grilled cheese.
French onion soup: Onions, sherry, Gruyère, and a toasted baguette
“I’m excited about the opportunity to elevate traditional bar food to something more on par with the world-class entertainment our guests are coming to enjoy,” said Greiss. “From our Brussels sprout flatbread, to pork belly sliders, to our amazing classic and modern cocktails, Pharmacie Liquor Bar will provide a fresh take on a traditional bar experience creating a downtown draw for concert-goers and locals alike.”
Texas toast grilled cheese: Slices of large Texas Toast, with cheddar, fontina, and pecorino cheeses
“We want to keep the atmosphere casual, unpretentious, and welcoming for everyone while providing food, drinks, and service at an extremely high standard,” said Vrancken. “There is a nice beer and wine selection, but the bar team here will emphasize creating classics and modern cocktails to pair with Chef Nick’s formidability and vision in the kitchen. Nick, Leah, the rest of the team, and myself will all push each other creatively and constructively to build something special.”
The Gentlemen’s Fig: Figenza fig vodka, Four Roses bourbon, lemon, blueberries, and ginger ale
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?
