Page 65 ⋆ Jersey Bites

bwè kafe: Serving Coffee and the Community with Love

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February 12, 2018

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.

Baconfest World Tour 2018, Through Feb 4

Marina Kennedy

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January 23, 2018

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Baconfest World Tour 2018, Through Feb 4

Zeppelin Hall Goes Global

Baconfest is back! Zeppelin Hall, Jersey City’s renowned biergarten, is serving up a bacon lovers’ menu that is incomparable. This year’s global theme, Baconfest World Tour, presents delicious, unique dishes through February 4.

People’s love of bacon is nothing new. The Chinese started cooking salted pork bellies more than 3,000 years ago. And the average American who eats meat is known to consume 18 pounds of bacon a year. Bacon mania is on the rise, with the sales of bacon products increasing over the past seven years.

The Menu

Executive Chef Franco Robazetti, Zeppelin Hall, Baconfest, Jersey Bites, Marina Kennedy — Executive Chef Franco Robazetti

Executive Chef Franco Robazetti has created tempting menu items for Zeppelin Hall’s Baconfest with global inspirations. They include cuisine that represents the Americas, Europe, Africa, Asia, the Middle East, and more. We stopped by on a Friday night for dinner and had the opportunity chat with Chef Franco. He told us that he enjoyed being inventive with the use of bacon while still keeping the dishes authentic to the regions they represent.

Share-friendly items include the perfectly prepared, Argentinian-inspired bacon empanadas, with a flaky dough wrapped around diced pork belly, bacon bits, olives, caramelized onions, diced peppers, and celery. Arepa con tocineta has a Venezuelan influence with white corn arepas stuffed with mozzarella cheese and bacon, while francophiles will enjoy the taste of traditional French tartiflette made with baked potato and bacon gratin with a creamy Reblochon cheese and served with toast points.

Bacon empanadas at Baconfest. Marina Kennedy, Jersey Bites — Bacon empanadas

The menu includes a few pasta plates, like the signature American dish, bacon mac and cheese made with elbow pasta, creamy cheddar cheese sauce, and tasty bits of crispy applewood smoked bacon. We savored one of our favorites, done to perfection. The bacon bolognese will certainly please Italian food aficionados. The al dente penne pasta is served with thick pork ragu and diced pork belly in a rich tomato sauce topped with grated parmesean cheese.

If you like Thai food, consider ordering bacon pad Thai with stir-fried veggies, peanuts, pork belly, and cilantro. And there’s even an Australian dish—shrimp on the barbie—with bacon-wrapped shrimp served with fries.

Shown below: Bacon pad Thai, bacon bolognese, and bacon mac and cheese.

The Classics Remain

Those who make Zeppelin Hall’s Baconfest an annual event will be pleased to know that the menu still includes time-honored classics such as the 50 Shades of Bacon sandwich, Ten Bacon World Tour sandwich, and the bacon-wrapped Tomahawk steak.

Pairing drinks with your bacon-licious meal is easy. In addition to over 100 beers on tap, Zeppelin Hall has wines, liquors, and cocktails.

About Zeppelin Hall

Zeppelin Hall now offers full table service in the front dining room, which gives guests a relaxing option for their dining experience. As always, the walkup window is in full swing and you can gather with friends and family at the 30-foot communal tables. The spacious bars are also very accommodating for guests who stop by for a drink.

Ample free parking is available. The restaurant is located one block from the Jersey Avenue Light Rail Station and five blocks from the Grove Street Path Station, and can accommodate groups from 20 to several hundred people. For more information about Zeppelin Hall, visit them online or call 201-721-8888. Follow Zeppelin Hall on Facebook and Instagram.

Zeppelin Hall
88 Liberty View Drive
Jersey City
201-721-8888

Photos courtesy of Zeppelin Hall.

A Lady Walks into a Bar: 26 West on the Navesink

Gabrielle Garofalo

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January 19, 2018

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A Lady Walks into a Bar: 26 West on the Navesink

Where I Was

26 West on the Navesink, in Red Bank, NJ

When, Exactly

Tuesday, January 9, 6:47 p.m.

Where I Sat

At the front, smaller, more intimate bar where only Rob serves you. Literally. When he’s off, the front bar is closed.

Who Served Me

Rob, employed since December 2017

Bartender’s Favorite Bite

“I really, really like the buffalo cauliflower and the fried Brussels sprouts are also very good.”

The Vibe & My Vantage Point

Beachy elegance. White with navy blue, accented with wood and wicker. I loved the easy upscale feel without a trace of pretension. The restaurant featured two bars: the smaller, which I prefer, hugs the front of the space. On one end sits a petite raw bar and two TV screens sit atop but the center is beautifully adorned with proper top-shelf liquor bottles of all shapes and colors.

The back bar is larger, set inside the dining room and features multiple TV screens — more lively and tons of seats. The back of the dining room opens to the river with large glass garage doors, surely open in warmer weather.

What Quenched My Thirst

The glass, mounded with ice, was chilled perfectly—tart and sweet. Strong, clean, and crisp with a splash of blackberry juice from the fresh berries rose up one side of the glass; my photo doesn’t do the beauty of it justice. Muddled blackberries and fresh lemon juice rose above the strength of the gin. One was all I needed…

What Fed My Soul

The good news? I arrived during Appy Hour (yes, Appy Hour!) so got my first two choices into the kitchen before the strike of 7 p.m. when the Appy Hour menu disappears for the night.

This unexpected and delightful dish exploded with vinegar as my teeth sank into a lightly crisped cauliflower blossom which sat atop a bed of Buffalo sauce and in shallow pool of luscious, homemade, herby (thyme, to be exact) blue cheese with lovely chunks for texture but not to overwhelm. A surprisingly fresh choice—and trust me when I tell you I’m not a huge fan of Buffalo anything other than wings!

sliders from 26 West on the Navesink — Sliders

A straightforward, if not totally original presentation of two lovely mini cheeseburgers with a silver cup of fries in wax paper. Simple yes and delightfully cooked medium rare complete with dripping juices…just scrumptious. Surprisingly, the rolls, while not homemade, were soft, airy and the perfect pillow to the heartiness of the burger and slice of American. The fries were simple perfection: well salted, not overdone and almost hollow they were so light. Really? The perfect fry to match the perfect slider.

octopus 26 west — Charred octopus, three-bean ragu, port wine syrup, and grilled lime

Now to say I have been eating octopus a long time is relative, right? Let’s just say I’m well over 30 and I’ve been eating octopus at virtually every Christmas Eve dinner since I was about 5 years old. Fair to say I know a thing or two about this wonderful delicacy. But let’s be honest. Octopus has become ubiquitous so it’s sorta hard to impress, wouldn’t you agree? Well look no further, as this dish delivers a stunning new rendition. The outrageously savory, robust bean ragu made of black, kidney, pintos, combined with the smoky, tender, perfectly grilled octopus topped off with the subtle sweetness of the port and the brightness of the grilled lime which I squeezed on top was simply spectacular. My taste buds did happy dances with every blissful bite.

risotto 26 west — Butternut Squash Risotto

Wow. Silky, with a nice balance of freshly ground black pepper and a slightly crisp shallot among the al dente risotto. The butternut squash was pureéd to perfection, rich in flavor, but not overpowering. Most often butternut squash risottos and pastas are served with the added protein or unnecessary crispy sage; but just as they did with their sliders, 26 West kept this simple and elegant. Generously portioned for a side dish, this was the perfect ending to a delicious culinary adventure.

Beyond the Bar

View of the Navesink river at 26 West on the Navesink — Gorgeous view of the Navesink River

Available to rent for private events.

Weekly Specials and Appy Hour Monday to Friday, click the link for details.
Appy Hour is hosted Monday through Friday from 4 to 7 p.m. at both our bars and high-top tables; featuring $2 off glasses of wine, half off draft and $5 house cocktail.

When to Show

Monday: 4 p.m. to 10 p.m.
Tuesday and Wednesday: 12 p.m. to 10 p.m.
Thursday: 12 p.m. to 11 p.m.
Friday and Saturday: 12 p.m. to 12 a.m.
Sunday: 11 a.m. to 10 p.m.

Editor’s note: Prices and hours are subject to change.

Know Before You Go!

Restaurants change things all the time so please check 26 West on the Navesink’s website.

26 West on the Navesink
26 West Front Street
Red Bank
732-383-5664

This article was not paid for, or influenced by, the restaurant/bar featured in this column.

Join Us at the New Jersey Home Show, February 9, 10, 11

Events

Deborah Smith, Executive Editor

-

January 17, 2018

0

Join Us at the New Jersey Home Show, February 9, 10, 11

It’s back and we can’t wait to get cooking. Join us February 9 to 11 at the New Jersey Convention & Exposition Center in Edison for three days of cooking demos from New Jersey chefs and food personalities. We’re incredibly excited about this year’s lineup for the Jersey Bites Cooking Pavilion—take a look! (Follow this link to purchase tickets with coupon code BITES for 50% off admission.)

Friday, February 9

5:30 p.m. Chef Marita Lynn

Dish: Shrimp and artichoke ceviche

Born and raised in Lima, Peru, Chef Marita Lynn is a true ambassador for Peruvian cuisine and culinary tradition in the United States. The multifaceted cuisine of Peru has been heavily influenced by Incan, European (Spanish, Basque, Italian, French), African, and Asian elements that reflect its history and colonial past. Dating back at least 6,000 years and boasting the most diverse crops (4,000 varieties of potatoes, 2,000 of fish), Peruvian food combines flavors of four continents. Tapped as the “next big cuisine” in the past few years (including by Bon Appétit magazine), Peruvian cuisine is poised to finally get the attention—and champion—it deserves in Chef Lynn.

Saturday, February 10

11 a.m. Cassie Fishkin, Owner of The Spot and Casita

Dish: Roasted butternut squash salad and bacon kale mac ‘n cheese

Former attorney turned restaurateur times two, Cassie Fishkin’s restaurants serve up wholesome comfort food at her comfy “joint” in Montclair and authentic Mexican fare at Casita in Millburn. Both restaurants offer extensive gluten-free menus, as Cassie was diagnosed with celiac disease several years ago. She knew firsthand how hard it was to dine out with her friends and not end up sick, so both her restaurants are safe havens for anyone dealing with celiac disease and other gluten sensitivities. From mac and cheese to breakfast all day, you are going to find something for everyone to enjoy at her restaurants.

3 p.m. Chef Josh Gryvatz, of Deliboy Delivery

Dish: Crostini with crab, crawfish, avocado and hearts of palm

Chef/Proprietor, Josh Gryvatz ostensibly grew up in the food business. From stocking shelves and sweeping floors in his parent’s small New York convenience store at age eleven to almost thirty years later, managing the full-service deli/butcher/market and catering service they own and operate down the shore.

Although he worked in advertising and marketing for over a decade, there was always something simmering away on the back burner of his mind (besides food puns); the allure of the professional kitchen. So he ditched his suit and tie for an apron and clogs and rejoined his family in business.

Now, he’s taking his passion for everything culinary one step further. With the support of his wife and two young boys, he’s feeding you door-to-door with Deliboy Delivery, a custom made, prepared meals delivery service. Busy people of New Jersey rejoice!

5 p.m. Joe Vrola of the Vrola Meat Company

Dish: Red wine braised boneless short ribs

From his time working alongside his father in the family-run Jersey City butcher shop, Vrola learned how to cut meat, choose only the best cuts, and cook the entire animal. Today, as president of the Vrola Meat Company, Center of the Plate Specialists, Vrola combines these early lessons with 30 years of experience providing chefs with the highest quality and most innovative items around. From lollipop short ribs, to “sailing” lamb chops, to hand-selected, dry-aged steaks, restaurants throughout the Garden State have come to rely on Joe and the Vrola Meat Company for quality and service.

Sunday, February 11

11:30 a.m. Chef Julie Hartigan, of Cooking w/ Julie

Dish: Tandoori roasted cauliflower soup and dark chocolate sea salt tartlets

Julie Hartigan is a professional chef and recipe developer who left a career as an engineer to pursue her passion for all things food, cooking, cocktails, and fun! A longtime Jersey resident, Julie splits her time between Hoboken and Asbury Park and loves exploring both cities’ ever-changing dining and cocktail scenes…while she talks shop with the chefs. By day, Julie works with brands including Weight Watchers, Bed Bath Beyond, Real Simple, Food Network, and shoots cooking videos, writes recipes, and appears on TV to share her tips and tricks. She’s thrilled to bring a chef-to-chef perspective to Jersey Bites and introduce you to the standout spots, dishes, and drinks on her must-try list! Follow Julie’s culinary adventures and get her recipes, cooking tips, and easy entertaining ideas on Instagram @cookingwjulie and on Facebook at Cooking w Julie.

1:30 p.m. Chef Sushant Mhatre, of Aarzu

Dish: Kerala chemmeen roast (pan-roasted shrimp, glazed in pepper sauce)

Sushant started his career with the Leela Mumbai and worked there for four years before he left India to work for Carnival Cruise Lines. He joined Arora Hospitality Group recently and is the executive chef at Aarzu in Freehold.

This is an encore appearance for Aarzu. The restaurant’s cooking demonstration last year was so popular we just had to have them back. Be sure to get your seat early—you won’t want to miss this.

3:30 p.m. Chef Jesse Jones

Dish: Apple cider-brined Pork tenderloin on toast points

Personal chef to the stars and Author of POW! My Life in 40 Feasts. This is the third appearance for Jesse at the Jersey Bites Cooking Pavilion. His presentations are always lively and food delicious—a perfect way to close out another year at the NJ Home Show.

Purchase tickets here – Use Coupon Code BITES to save 50% on admission (only when buying tickets online)

New Jersey Convention & Exposition Center
97 Sunfield Avenue
Edison, NJ

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?

Zeppelin Hall Goes Global

The Menu

The Classics Remain

About Zeppelin Hall

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

When to Show

Know Before You Go!

Friday, February 9

Saturday, February 10

Sunday, February 11

Latest Bites