Page 64 ⋆ Jersey Bites

At a Tavern in Neptune, Life is Grand

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February 19, 2018

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.

The fried rabbit terrine from The Grand Tavern in Neptune, Jersey Bites — 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.

The Braised Lamb from The Grand Tavern in Neptune — 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!

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 cocktail from The Grand Tavern — 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 Grand Tavern, Neptune, Jersey Bites — 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.

The Owners of The Grand Tavern — 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

Taylor Sam’s: All About Home Cooking

Danielle Zilg

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February 15, 2018

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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 at Taylor Sam's, Jersey Bites, Danielle Zilg — 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, Coffee, Jersey Bites, Danielle Zilg — 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.

image courtesy of Taylor Sam's in Red Bank, Jersey Bites, Danielle Zilg — Red Bank location, image courtesy of Taylor Sam’s

image courtesy of Taylor Sam's in Brick, Jersey Bites, Danielle Zilg — Brick location, image courtesy of Taylor Sam’s

Taylor Sam’s
1563 NJ-88
Brick, NJ
732-458-7267

20 Broad Street
Red Bank, NJ
732-383-5541

Pharmacie Liquor Bar Opens in Montclair

JerseyBites

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February 13, 2018

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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.

Pharmacie Liquor Bar, Jersey Bites — 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.”

“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.”

Pharmacie Liquor Bar
5 Seymour Street
Montclair, NJ
973-968-5303

bwè kafe: Serving Coffee and the Community with Love

Julie Hartigan

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February 12, 2018

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bwè kafe: Serving Coffee and the Community with Love

It’s not often you find a business with as big a heart—or as loving a mission as Hoboken and Jersey City’s bwè kafe. Founded in 2013 by a Hoboken, NJ, family to help fund Love for Haiti/The Ark Project, an education-focused initiative dedicated to serving post-earthquake Haiti, bwè kafe (Haitian-Creole for drink coffee) is a warm and welcoming gathering place serving high quality eats and impeccably poured coffee drinks, all with a hefty dose of love!

Connecting Through Coffee

As a longtime Hoboken resident and owner of a locally based recipe development business/food blog, the bustling flagship location of bwè kafe on Washington Street is my go-to spot for coffee dates and casual business meetings. Not only do they serve absolutely delicious, meticulously crafted espresso drinks, custom blended teas, and locally sourced treats, they’ve also decorated their spaces to be a combo of gorgeous, cozy and homey—truly fostering a vibe of positivity. The second location, in Jersey City, NJ, is conveniently situated near the Newport PATH & Light Rail as well as Newport Green park. A regular flow of happy customers passes through all day. From a morning cup to go to an after-work date, both spots are wildly popular with locals.

Food offerings include light snacks, soups, and sandwiches with a fun, healthy bent. You’ll find plenty of raw, vegan, and gluten-free options, and they strive to feature local food artisans like OM Sweet Home and Bucket & Bay Craft Gelato.

Both bwè kafe locations also feature a deliberate “long table” to encourage people to connect with each other. In the Hoboken location, at least two marriages have resulted from first meeting at the long table. bwè kafe features a monthly open mic where locals share poetry, comedy, and music. They’ve also screened documentaries with topics in line with their uplifting culture.

Coffee with a Heart

bwè kafe doesn’t stop with local connections. The team’s underlying purpose is to meaningfully connect baristas and customers to the world community through various missionary projects in Haiti. The founders—Maryanne Fike, daughter Dale Ryan, son Evan Ryan, son-in-law Tatsuaki Mori, and family friends Kafele Boothe, Akiko Masuda, and Judy Rector—set out to offer extremely high quality coffee with proceeds helping to provide Haitian youth with the opportunity of higher education through a scholarship fund and teacher training. They and their baristas even visit Haiti twice a year. They deliver donated musical instruments and laptops to local schools and to get to know the community. (Fike and Rector cofounded Love for Haiti after visiting the country in the first 10 days after the earthquake hit in 2010.)

Even their coffee beans echo their purpose! I spoke to Ryan, who explained that they chose to only serve La Colombe coffee. Sure, it’s one of the most delicious, award-winning, coffees out there but the company, like bwè kafe, is also invested in supporting Haitian relief efforts. Through its Haiti Coffee Academy, La Colombe supports coffee farmers through education, training, materials, and market access.

They also formed a partnership with Jahan Tavangar, founder of Coffee for Water. This organization provides water filtration services in Haiti so people can have access to safe drinking water. Since opening, bwè kafe has donated a portion of its proceeds to Coffee for Water while continuing to help support Love for Haiti.

Share the Love

You feel warm and welcomed when enjoying incredible coffee and snacks at either cozy bwè location. You’ll also feel good inside knowing you’re helping support such a meaningful cause. And if you happen to have laptops or musical instruments to donate, stop by! Their next trip to Haiti is coming up on February 16. (The staff happily accepts and stores donations anytime you can stop in.) Trust me: have a beautiful latte or a custom-blended tea while you’re there. I guarantee it will keep you coming back for more bwè-style love. See you at the long table!

bwè kafe
1002 Washington Street
Hoboken
201-683-0045

140 River Drive South
Jersey City
201-683-0045

A Lady Walks into a Bar…Charlie’s of Bay Head

Gabrielle Garofalo

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February 9, 2018

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Where I Was

Charlie’s of Bay Head

When, Exactly

Wednesday, February 7, 12:14 p.m.

Where I Sat

At the corner of the bar (frankly the best seat in the house) facing the glass cascading waterfall wall looking deep through the restaurant and out to the lake…

Who Served Me

Kelly, employed since about August 2017

Bartender’s Favorite Bite

“The Short Rib Pappardelle*. It’s by far [she looks away, momentarily drifting off]…like your grandmother’s cooking, and it’s amazing. Just like the perfect comfort food.”

When I mumbled “Wish I ordered that,” she replied, “Oh it’s on the dinner menu.” So, I pressed on about a fave appetizer or lunch item (since I’m sitting here for lunch after all) and she said, “The burger—it’s a classic cheeseburger on a perfect bun that comes with thin-cut French fries. Those are really good!”

The Vibe & My Vantage Point

Rustic chic. Brick walls, white marbled bar with gray accents and blonde wood floors bring in warmth as a balance to the elegance. The waterfall wall and leather club seating area by the fire adds a New York style flair to this delightful beach-town dining experience. The open kitchen and bay views throughout the back dining room create a tale-of-two-worlds sensibility. The front feels not-quite-snooty-NYC-refined and the back is completely laid back, beachy comfort. Bathrooms are pristine and modern with lovely architectural touches like a gorgeous burst of color from succulents atop the sink. My only point of contention, which I fear I may be hard pressed to avoid as I explore the bars and restaurants of our regions, I am not a lover of the TV screens atop every gorgeous bar. There they were—three or four with one right above the fireplace. Ugh. The good news? They do turn off. The bad? They were on the whole lunch. Thank goodness there aren’t any screens in the sanctity of the back dining room.

What Quenched My Thirst

Bitter Truth, Charlie's of Bay Head, A Lady Walks into a Bar, Jersey Bites — Bitter Truth

Bitter Truth, $12
Bulliet bourbon, vanilla maple syrup, bitters, Luxardo cherry, orange
Wow is how I describe the cold and powerful first impression of this bourbon-heavy cocktail. With the second, more thoughtful sip, the drink composition revealed flavors melded and mellow. The perfect rainy day option as it presents a warmth and gorgeous richness balanced by a depth of cherry and subtle hint of orange—more peel than juice. A sophisticated, complexly flavored drink with the lovely Luxardo cherries muddled at the bottom of the glass turning the bourbon a pinkish hue. “One and Done” maybe should have been this cocktail’s name given its potency, but I loved it just the same!

What Fed My Soul

Tuna poke, Charlie's of Bay Head, A Lady Walks into a Bar, Jersey Bites — Tuna poke wonton

Tuna poke wonton, $18
The wonton shell is a work of art on a rectangular white plate, filled with what looks to be perfectly cubed punches of orange, russet, green and red, accented by the delicately sprinkled, jet black sesame seeds. Raw tuna cubes are complemented by accents of cucumber, mango, finely julienned radish, and a touch of microgreens, making this mouthful perfectly complete. The smooth texture of the tuna and mango, gently offset by a hint of lime, then juxtaposed with the crispy seeds create a delightful sensation. The crispy, and not at all oily wonton is just the right container and travel companion for this tasty, refreshing choice. I almost couldn’t stop eating bite after bite of this awesome combo.

The supporting role was held by a nearly-neon-colored seaweed salad perched atop the intersection of a wasabi mayo and carmely soy drizzle, which added a nice pop of flavor to an often-expected tuna accompaniment. This one, however, offers a surprisingly wonderful and curiously sweet top note making me come back for just one more taste of the sweet and savory seaweed mass.

Wood-fired salad pizza, Charlie's of Bay Head, A Lady Walks into a Bar, Jersey Bites — Wood-fired salad pizza

Wood-fired salad pizza, $13
Usually, I don’t get the salad pizza. I mean, why would you do such a thing to the amazing base concept of tomatoes and mozzarella on bread? I really didn’t get it—until now. This one, made with arugula, crispy eggplant, caramelized onion, roasted tomatoes, shaved parmesan and balsamic glaze was so far from a typical salad pizza that I’d like to find another name for it. As I was delighting in my tuna poke, along came this gloriously sized pizza with a fragrance and aroma of the wooded Italian countryside.

Something about the mix of cooked and raw, fresh ingredients traveled up and out of the dish. The special way the flatbread was holey and pocketed, wood-fired to perfect crispness. And how the thinly sliced eggplant** lay among the about-to-burst roasted cherry tomatoes. And this was interspersed with the sweet and crispy sauteed onions spread on top of deep green, peppery arugula which was subtly dressed in quality olive oil and balsamic glaze. The first bite was rustic—for a second I thought I tasted mushrooms but it was the earthiness of the eggplant with the balsamic that distracted me from the fact I was eating a salad pizza to begin with. It was tasty, rich and for sure will be great leftover! Can’t wait for dinner.

Lobster roll, Charlie's of Bay Head, A Lady Walks into a Bar, Jersey Bites — Lobster roll

Lobster rolls, $30
Not sure what I was thinking when, at the last second, I added this to my experience but the golden brown buttered or tarragon mayo split top lobster rolls felt like a must. Maybe it’s because I own a food festival in Maine. Or maybe it’s because I’m on a constant quest for the perfect twist or traditional lobster roll. So, I took Kelly’s advice and asked for one of each roll—one with poached butter topped with a touch of lemon zest and chives, adding some needed color and the other, which I preferred, was dressed in tarragon mayo. Tart and herby, this one was a nice differentiator to the typical lobster roll experience. The buttery rolls were total yumminess. The two generously sized rolls came out with the housemade chips. It won’t take long for you to realize that I haven’t met a fried potato I didn’t like, and that remained true here. A tad on the crispy side, the chips were deep brown and freshly salted—as evidenced by the different-sized crystals resting on the chips. A plentiful plate for lunchtime enjoyment.

*on the dinner menu only. **not breaded, which was so refreshing!

Beyond the Bar

Enjoy great views overlooking Twilight Lake. Charlie’s features an extensive wine list and is available for private events.

When to Show

Sunday, 4 p.m. to 10 p.m.

Monday through Wednesday, 4 p.m. to 10 p.m.
Wednesday through Sunday, 11 a.m. to 3 p.m.
Thursday through Saturday, 4 p.m. to 11 p.m.

Know Before You Go!

Prices, hours, and menu items are subject to change. Please check the Charlie’s of Bay Head website for the latest information available.

Charlie’s of Bay Head
72 Bridge Avenue
Bay Head
732-295-1110

This article was not paid for, nor influenced by, the restaurant/bar featured in this column.

Harvest: Farm-to-Table Fare in Farmingdale

Danielle Zilg

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February 8, 2018

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Harvest: Farm-to-Table Fare in Farmingdale

There’s something fresh happening in Farmingdale, and it’s the appropriately named Harvest. This farm-to-table restaurant focuses on preparing wholesome food from local farmers and bakers, while offering gluten-free and healthy meals. If you appreciate seasonal, locally-sourced ingredients, you’ll love this New American eatery—a true hidden gem. Before you visit, here are three things you need to know.

1. It’s all local, all the time.

If you’re looking for the freshest, best quality ingredients, then look no further. The menu changes frequently (it’s even dated) and a chalkboard featuring sourcing locations hangs on the wall of the intimate dining room. Quality and seasonality inspire the menu offerings.

2. The ambiance is low key and intimate.

The decor is minimal and the wooden paneling that line the walls make you feel as if you’re in a farmhouse. The space is comfortable, warm, and quaint.

3. You should make a reservation.

I repeat, make a reservation—especially if you are going for dinner or brunch on the weekend. The restaurant has become very popular and only has about 10 to 12 tables (give or take). However, in the spring and summer months, al fresco dining is available!

Harvest
83 Main Street
Farmingdale, NJ
732-919-3276

Click here to follow Harvest on Instagram.

Fun and Tasty Learnings at Vanillamore

Veronique @ Food & Wine Chickie

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February 7, 2018

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I recently attended a Cheese Tasting & Parings class at Vanillamore, in Montclair, NJ, with two girlfriends. The class was hosted by the very knowledgeable Marie Fromage, a.k.a. Mary Connolly. One might think the “parings” part of the class was a wine pairing, but it was actually some of Vanillamore’s creative desserts and bites that were expertly paired with five cheeses. (Wine pairing would be fun, too!)

Class includes:

samples of five cheeses paired with Vanillamore’s signature sweets
cheese reference sheet chock full of info to help guide students during and after class
other surprises!

By the end of the tasting, Mary wanted us to know the difference between a bloomy rind, a natural rind, and everything in between. We discussed interesting pairing ideas, how to put together a cheese board for a party, proper cheese storage, and how to approach a cheese counter.

Featured Cheese and Pairings

Humboldt Fog Haze Remix, one of my favorite goat’s milk cheeses. This was served with bruléed lemon tartlets with lavender.
Brie de Meaux Rouzaire, a French cow’s milk cheese that was paired with ginger apricot tartlets.
Manchego, the king of Spanish cheeses made using sheep’s milk. This was served with honey-poached pears.
Grana Padano, the more-affordable-than-Parmesan Italian cow’s milk cheese. This was served with caramel popcorn and a chocolate tuile.
Grafton three-year aged cheddar. I’m a sucker for aged cheddar and this Vermont cow’s milk cheese didn’t disappoint. It was served with lemon and thyme glazed doughnuts with candied lemon peel.

The class was interactive, interesting, and fun. I look forward to exploring future classes at Vanillamore.

About Marie Fromage

Mary Connolly is a Montclair native, chef, musician and a blogger known as “Marie Fromage.“ Mary writes about her passions: travel, music, and the food world, with cheese being a particular obsession.

See class listing for all happenings at Vanillamore. (Note that Marie Fromage is hosting another cheese class at Vanillamore in June.)

Vanillamore’s Hours:

Tuesday, Wednesday, Thursday: 11 a.m. to 11 p.m.
Friday / Saturday: 11 a.m. to midnight
Sunday: 11 a.m. to 10 p.m.

Hours are subject to change.

Vanillamore
349 Bloomfield Avenue
Montclair

Cheers,

Veronique

Make Nutella Pizza and Celebrate World Nutella Day

JerseyBites

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February 5, 2018

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Make Nutella Pizza and Celebrate World Nutella Day

Happy World Nutella Day—who knew? Really, when you think about it, a day all about the chocolatey-hazelnutty stuff makes sense. And we’re not the only ones who think so! Nutella has found a permanent home on menus far and wide, from crepe spots to pizza places and beyond. Spuntino Wine Bar & Italian Tapas serves Nutella pizza and they’ve been kind enough to share their recipe for this tasty dessert. Enjoy!

Ingredients:

6 oz. fresh pizza dough

¼ cup Nutella spread

½ cup strawberries, sliced

4 tablespoons pistachios, chopped

1 tablespoon mint, thinly sliced

1 tablespoon confectioner’s sugar

Directions:

Preheat oven to 450°F and place pizza stone in oven to heat up.
Roll out dough on lightly floured surface to about 10 inches.
Place dough onto pizza stone in oven. Top with sheet pan to prevent bubbling.
Bake for 10 minutes, until bottom is brown.
Spread Nutella over hot crust.
Sprinkle strawberries and pistachios evenly over the top.
Finish with confectioner’s sugar and mint.
Cut into wedges, and serve.

Recipe and image courtesy of Spuntino Wine Bar & Italian Tapas.

You’ll Score with These Recipes for the Big Game

Deborah Smith, Executive Editor

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January 31, 2018

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You’ll Score with These Recipes for the Big Game

Eagles. Patriots. Your office pool. Commercials. The reasons why the big game matters most certainly vary, but one fact is a definite across the board: good food this Sunday is key. Check out these recipes for Korean BBQ wings, crab dip, artichoke stuffed mushrooms, and lamb chili, and get cookin’!

Salt Creek Grille – Princeton’s Korean BBQ Wings

(pictured at top)

6 jumbo wings
2 cups tamari
2 tablespoons chopped garlic
1 tablespoon minced ginger
¾ cup wild honey
½ cup gochujang paste
1 teaspoon sesame oil
3 cups Salt Creek Grille BBQ sauce (or any prepared BBQ sauce)

Directions

Pan fry 6 jumbo wings until crispy.
Place wings on a sheet pan, and bake at 350°F for 10 minutes.
Mix together tamari, garlic, ginger, honey, gochujang paste, sesame oil and BBQ sauce.
Toss wings in bowl with sauce until completely coated.
Enjoy!

Salt Creek Grille – Princeton
Forrestal Village
1 Rockingham Row
Princeton, NJ
609-419-4200

Deliboy Delivery’s Crowd Pleasin’ Crab Dip

Ingredients:

1 package/can (8-ounce) crab claw meat
1 (8-ounce) package cream cheese
1 cup mayonnaise
1 cup grated parmesan cheese
1 cup diced onions
1 cup diced bell pepper
2 teaspoons Old Bay seasoning
1/2 teaspoon cracked black pepper
Tbsp butter

Directions:

Preheat the oven to 350
in a skillet, sautée the onions and bell pepper until just soft and set aside to cool
in a bowl, mix together the cream cheese, mayonnaise, Parmesan, Old Bay and black pepper until everything is thoroughly combined.
add onion, bell pepper and crab meat into the cream cheese mixture.
Pour the mixture into a 6-inch baking dish or any oven-safe dish. Bake for 50 minutes to one hour until all is melted together. The top should be crisp and brown.
Serve with crusty bread, sturdy crackers or vegetable sticks

Deliboy Delivery
732-876-3347

Chef Meg’s Artichoke Stuffed Mushrooms (from B2 Point Beach)

Recipe yields approximately 50 mushrooms.

Stuffing:

½ No.10 can of artichoke hearts, small diced (or pulsed in a food processor until chunky)
½ cup panko bread crumbs
2 eggs, whisked
4 tablespoons garlic, chopped
1 bunch chives, finely chopped
zest of one lemon
1 cup grated Grana Padano or Pamigianno Reggiano cheese
Salt & Pepper to taste

Mix all ingredients together until evenly incorporated

Lemon and dill aioli:

2 cups mayonnaise
zest of ½ lemon
3 tablespoons lemon juice, freshly squeezed
3 sprigs of dill, leaves only, finely chopped
Salt, to taste

Mix all ingredients together until evenly incorporated

Crimini mushrooms:

50 crimini mushrooms
olive oil for coating
salt and pepper, to taste

Directions:

Preheat Oven to 400°F
Stuff each mushroom with ½ tablespoon artichoke stuffing (will vary depending on size of each mushroom)
Drizzle olive oil on a large sheet tray and place the stuffed mushrooms about 2 inches apart. Season lightly with salt and pepper over the top of the tray.
Roast mushrooms at 400°F for 15 minutes.

B2 Point Beach
709 Arnold Ave.
Point Pleasant Beach, NJ
732-295-0709

Deb Smith’s Best Lamb Chili Recipe Ever

Shake it up a bit for the Big Game. No ho-hum chili for your party. Heck no! If you like lamb, this recipe is a home run, er touchdown. Oh, whatever. Just enjoy. (Click the image for the recipe page.)

Deb Smith is the founder and executive editor of Jersey Bites, and the author of The Jersey Shore Cookbook.

The Mastoris Experience: Built upon Diner Traditions

Michael Gabriele

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January 30, 2018

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The Mastoris Experience: Built upon Diner Traditions

Mastoris Diner/Restaurant is an experience on a monumental scale: a New Jersey diner landmark with a long family history, located at the crossroads of Routes 206 and 130 in Bordentown. How big is it? Mastoris has a diner, banquet hall, lounge, bakery, and two dining halls (the Rockwell and Lexington rooms), all of which adds up to a seating capacity of 600. It is, quite literally, a gold-standard enterprise on the Garden State diner circuit.

Come on In

Sunday brunch in late January at Mastoris saw an endless stream of people—groups of four, five and six—all heading in all different directions, depending on their choice of room. “I’ve got the party of 14 coming at 12:30,” one hostess said to another. “OK, then we’ll put the party of 12 somewhere else. And I’ve got the party of nine coming in right now.”

Mastoris Diner lounge area. Jersey Bites, Michael Gabriele — Lounge area

Somehow this volume of patrons—lines of hungry people in motion—is well choreographed in a smooth flow. And despite this massive scale of customers, the diner section maintained a cozy, informal, friendly atmosphere, with an attentive, courteous wait staff. The diner’s brick and wood colonial-style interior features a decorative white and black terrazzo floor and ceiling lamps.

This reporter parked himself at the counter. A lively conversation on the dynamics and etiquette of the Philadelphia sports scene ensued between a member of the wait staff and two chums at one end of the counter. “If you go to a Phillies game wearing a Mets shirt, well that’s all right,” one chap said. “But if you go to an Eagles game wearing a Giants shirt, that’s a whole different thing.” (Translation: it appears that Philadelphia’s baseball fans are more forgiving than its football fans when it comes to a visitor’s preference of team spirit wear.)

A Breakfast to Remember

The coffee was smooth, satisfying, and flavorful. I ordered a short stack of golden brioche French toast. It arrived on a nice, hot ceramic dish and was plenty tall enough for me; golden, scrumptious and delightful.

Sunday specials listed on the menu included four soups (cream of chicken, mushroom tomato barley, cold gazpacho, and French onion), a selection of meat and poultry dishes all under $16 (Yankee pot roast, roast loin of pork, roast leg of lamb, and roast Long Island duckling), and a wide assortment of fresh seafood platters all under $23 (rainbow trout, swordfish, scrod, ahi tuna, salmon, and flounder).

Brioche French toast at the Mastoris Diner. Jersey Bites, Michael Gabriele — Brioche French Toast

As you reach the halfway point in your meal, you can’t help but start thinking about dessert. There are reasons for this craving, because the main entrance of this diner/restaurant opens up to the bakery, with five large compartments built into the walls, and a huge, dual glass display case—all loaded up with sinfully good cakes, pies and pastries. So thinking about dessert at Mastoris is no accident; the seed is strategically planted as soon as you walk in the front door; a masterful piece of diner logistics.

Early Days

The Mastoris family history in the diner business dates back to the spring of 1927, when a very young Mary Corcodilos accompanied her parents and two brothers on business trip—a train ride to Hightstown from Perth Amboy. The family met with master New Jersey diner builder Jerry O’Mahony. A deal was negotiated that day, which led to the creation of the original Hightstown Diner.

“In no time at all dad became quite successful,” Mary Corcodilos Mastoris wrote about her pioneering father, in an essay that appears in the Our History section of the Mastoris website. “His dishes were better than the average lunch wagon food,” “He used fresh herbs, which he grew in his garden and dried for the winter. He used real olive oil, made fresh yogurt, baked pies in season, and made his famous rice pudding.”

Mary married Nick Mastoris in 1941 and the couple worked at the Hightstown Diner. The Corcodilos family retired from the diner business in 1959, but Mary and Nick bought property in Bordentown and established their own diner along Route 130, which is the site of today’s Mastoris. A fire in 1967 destroyed the diner, but the family rebuilt and reopened in 1970. The current diner area and part of the kitchen sits on the original Mastoris diner footprint. There have been several expansion projects since then.

Nick Mastoris, Mary’s beloved husband, passed away on January 3, 2004, but the Mastoris legacy continues, inspired by Nick’s vision, with new generations of family members making their mark on the business heritage. Mary’s grandson Nick, who wore a white apron and was working the kitchen food line, met briefly with this reporter. He indicated additional expansion plans are under consideration at Mastoris.

Several staff members also took time out of their busy schedule of duties to chat and make heartfelt references to Mary’s husband and laud the family’s accomplishments. “Mr. Nick was the best. He was a good man, and this is a good family to work for,” said Karen, a hostess who has been employed at Mastoris for over 30 years.

Considering how the Mastoris business has thrived and grown over the years, built upon its Jersey diner traditions for food and service, there’s no doubt that Mr. Nick would indeed be very proud.

Mastoris is open every day from 7 a.m. to midnight.

Mastoris Diner/Restaurant
144 Route 130
Bordentown
609-298-4650

Recipe: Salt Creek Grille’s Roasted Acorn Squash Soup

Rachel Bozek

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January 25, 2018

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Recipe: Salt Creek Grille’s Roasted Acorn Squash Soup

Rook Coffee Expands its Reach in NJ

Jon Faronea

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January 24, 2018

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Starting with one location in 2010, Rook Coffee was founded by two friends, Holly Migliaccio and Shawn Kingsley, who left the corporate world in pursuit of a mutual dream. The business quickly expanded to 10 stores throughout Monmouth County, New Jersey.

Now, Migliaccio and Kingsley are putting the finishing touches on another Monmouth County location, in Freehold, which has an anticipated March opening. They also just began planning their first location in Ocean County, where Point Pleasant is set to be home for Rook store number 12, in summer 2018.

While this new store evolves Rook from a Monmouth County-based business to a New Jersey-based business, the owners hope to expand even further by selling their packaged coffees and bottled cold brew in grocery stores.

What is Rook?

Rook Coffee is a brand with to-go coffee shops and a very loyal fan base. Even if you have never stepped foot into a Rook store, you probably recognize their logo, thanks to fans that proudly display their stickers and branded coffee cups.

So what makes Rook unique in the coffee shop space? Here it is: their specific focus on quality, simplicity, and experience.

The team is meticulous in selecting, roasting, brewing and tasting coffee. You can follow their Instagram stories to get a glimpse of the team visiting a new farm to source beans, or taste testing coffees. Additionally, you never have to worry about coffee that’s been sitting out all day—they brew every cup to order.

In order to stay focused on delivering great coffee, consistently, Rook stores keep it simple by offering coffee, limited to-go snacks, and merchandise. No food to serve or tables to clean.

Finally, the experience is second to none. I’ve been to many cafes and have never experienced a staff that consistently carries a positive and caring attitude like the employees at Rook location’s I’ve visited.

Rook in Holmdel, Jersey Bites, Jon Faronea — Rook, Holmdel

If you enjoy quality coffee, we recommend you visit one of their locations.

RookCoffee.com

Holly Migliaccio and Shawn Kingsley, Co-Founders and Owners of Rook Coffee share how they left the corporate world to open their New Jersey coffee shop and brewing company.

The Food

The Drinks

The Ambiance

The People

The Food

The Coffee

The People

Dinner and a Show

Connecting Through Coffee

Coffee with a Heart

Share the Love

Where I Was

When, Exactly

Where I Sat

Who Served Me

Bartender’s Favorite Bite

The Vibe & My Vantage Point

What Quenched My Thirst

What Fed My Soul

Beyond the Bar

1. It’s all local, all the time.

2. The ambiance is low key and intimate.

3. You should make a reservation.

Featured Cheese and Pairings

About Marie Fromage

Salt Creek Grille – Princeton’s Korean BBQ Wings

Deliboy Delivery’s Crowd Pleasin’ Crab Dip

Chef Meg’s Artichoke Stuffed Mushrooms (from B2 Point Beach)

Come on In

A Breakfast to Remember

Early Days

Sponsored

What is Rook?

Latest Bites