Big changes are coming to the well-known restaurant 709, located at 709 Arnold Avenue in Point Pleasant Beach. On November 15, the property and building were sold to the owners of B2 Bistro + Bar in Red Bank.
This will be the second of a 12-restaurant expansion the group is planning for the next five years.
Slow-cooked pig, cauliflower puree, baby bok choy
The Food
The menu has already converted to B2’s elevated signature dishes like slow-cooked pig, which comes in whole and is braised overnight and then pulled and served with cauliflower puree and baby bok choy.
The house-made Fazzoletti pasta changes seasonally. Currently on the fall menu is the Autumn Fazzoletti fresh pasta sheets, seasonal vegetables, sage crema, with crushed walnuts. B2 Point Beach will continue to offer sushi, which is now in the very capable and experienced hands of Ocean Township’s Takara Japanese Steakhouse. Interesting snacks include the popcorn done two ways: brown butter, fines herbes, and Maldon sea salt or truffle Parmesan.
Happy hour fans will love B2’s extended hours and special food and drink menus: Monday through Friday, happy hour runs from 3 p.m. to 7 p.m. Sunday it’s all day. The cocktail program is a very important component to B2’s brand. The restaurant will be bringing some of Red Bank’s signature cocktails and creating more geared to the shore scene, using fresh fruit purees. Pictured below is one of their holiday cocktails, the NHM.
NHM (non-denominational holiday martini): Edinburgh Christmas gin, fresh falernum, and grenadine with cidre bouché
The Building
Construction will begin, in stages, in January. Plans for the façade include an open entry to the sidewalk with garage doors. The infamous 709 bubble walls will be coming down to create a more open floor plan. Upstairs changes will include full-service dining and bar inside and a fireplace and couch seating on the veranda. All renovations are expected to be complete by end of May.
The People
Meg LaManna, executive chef and part owner, recently returned from a four-year stay in Miami, where she worked as a chef at the Mandarin Oriental and then worked under Michelle Bernstein, two-time James Beard award winner at Michy’s, in Miami. LaManna is a local, born and raised in Point Pleasant Beach, and a graduate of PPB High School.
Meg LaManna, executive chef and part owner
LaManna’s partner, Steven Valentine, will serve as operations manager. Since opening his first restaurant in 1991, Valentine has worked in all aspects of restaurant operations including vice president and director of operations of a 97-location regional restaurant corporation.
Like the Red Bank location, B2 Point Beach will use many ingredients sourced from local New Jersey farms like Beyond Organic Growers in Freehold and the Green Duchess Farm in Hillsborough. “Locally sourced produce, meat, and seafood is what we’re all about,” LaManna says. “It’s very important to us that we get to know our farmers and how they raise and treat their livestock and grow their produce.”
B2 Bistro + Bar (Point Pleasant Beach)
709 Arnold Avenue
Point Pleasant Beach, NJ
732-295-0709
“There’s a lotta love for the Little Dog,” quips Gretchen Schmidhausler, owner of Little Dog Brewing Co., in Neptune, NJ. The brewery celebrates its third anniversary this weekend. On Saturday, November 18, and into Sunday, November 19, Little Dog will hold a mini-cask festival with pints and flights of casked versions of Schmidhausler’s favorite beers, including a bourbon stout, Nipper (a Habanero pale ale), and more.
Gretchen Schmidhausler behind the bar at Little Dog Brewing Co.
Growth of the Brewery Scene
While Schmidhausler is taking the time to celebrate the brewery’s past success, she’s also keeping an eye on the future. Breweries are popping up all over the state and she’s seen a number of them open in the Monmouth and northern Ocean County area during the short time Little Dog has occupied its tiny storefront on Steiner Avenue. “In the three years I’ve been open, four breweries have opened in the immediate area—with more to come,” she said. There is a dynamic relationship between all of these breweries, which has created a rising tide of beer tourism that lifts all boats. To a point.
All of these new breweries also mean increasing competition for tap handles at the local bars and restaurants. Like many small breweries around the state, Little Dog faces a pivotal point in its existence. Schmidhausler points out, “At three years old, Little Dog is holding its own—paying the bills, making good beer, servicing 25 to 30 accounts, and keeping people happy in the Tasting Room.” Unlike other breweries, Schmidhausler sees her tasting room as more of a marketing tool and less as a wholesale outlet. Her goal for 2018 is to have more off-premise accounts.
Little Dog recently added two more tap handles to the tasting room.
On the Horizon
As much as she enjoys visiting accounts and delivering her beer to the owner or bartender who will be serving it, Schmidhausler knows establishing a more robust sales strategy will require some help. The idea of hiring that help might not be as daunting as it would be for other breweries. “I’m fortunate that my overhead is relatively low compared to other breweries—and that was by design.”
It sounds like Little Dog is poised to get a little less little in 2018. If you make it to the cask festival, try the Gesundheit German style altbier spiced with Star Anise. That’s one of my favorites!
Note: Our writer was invited for a complimentary visit to Dave & Buster’s.
jerseybites.com is pleased to welcome Dave & Buster’sto New Jersey. The first Garden State location is now here, and it’s located in the Woodbridge Center Mall. That’s right: you don’t have to travel to Times Square anymore to enjoy this thrilling venue. The opening was made possible by passage of legislation in Trenton that ended a 56-year New Jersey ban on games-based establishments selling liquor. The official ribbon cutting and opening will be on Tuesday, November 14, at 11 a.m. when they will be open to the public. We attended a special press preview and totally enjoyed our visit, Dave & Buster’s style. We experienced bright lights, games, cold drinks, great food, and lots of fun.
A Little History
In the 1970s, a man named Buster opened a restaurant that became well-known for tasty food and friendly service. Just a few doors away, Dave opened a popular spot with entertainment and games that was irresistible for adults. The two young entrepreneurs noticed that patrons would rotate between the two establishments, and the idea for Dave & Buster’s formed. The first Dave & Buster’s opened in Dallas in 1982 and currently there are over 103 locations nationwide—all building on the reputation that has pleased guests for over four decades.
Welcome to Woodbridge
This new Woodbridge spot is vast and spans 3,400 square feet. The venue features a state-of-the-art sports bar and lounge with a huge wall of HDTVs, spacious booths, comfortable seating, and high-top tables. It’s also an event space, with private and semi-private rooms ideal for pecial occasions, corporate gatherings, meetings, and team building. And it’s worth noting that Dave & Buster’s is contributing to the local economy by providing hundreds of jobs to area residents.
Dave & Buster’s Sports Bar team
Food and Drink
Dave & Buster’s offers a menu of chef-crafted food for your good times. The choices suit all tastes and styles. You can indulge in items like the BBBacon burger with three types of bacon, Ultimate mac and cheese, the Philly cheesesteak, Americana ribs, Bass Ale battered fish and chips or fired-grilled salmon. Ideal table shares include ancho Caesar lettuce wraps, grilled smoked chicken wings, the cheesy spinach dip or appetizer platters that include favorites like quesadilla wedges, wings, and tots. For those who prefer to go light, there is a nice selection of salads that includes the grilled chicken and baby kale Caesar and the Thai chicken chopped salads. You can also warm up with soups—including the tomato feta. Save a little room for scrumptious desserts that include Brookie sundae tower and bananas Foster pie. All of the tasty items we sampled had a great presentation.
Tenderloin and bacon-wrapped shrimp with smoked chile and tomato cream pasta
Ancho Caesar lettuce wraps
BBBacon burger
Fives All Around appetizer platter
The beverage program is exciting and distinctive, with premium cocktails like the tiki drinks, margaritas, or classic cocktails and creative signature drinks that include their Coronaritas, adult snow cones, and refreshers like the D&B TNT with Absolut vodka, Tanqueray gin, Bacardi Superior rum with Grand Marnier sweet ‘n sour and Coca-Cola in a souvenir glass. Dave & Buster’s also serves over two dozen selections of beer and wines by the glass or bottle.
Island punch
Game Time
Did we mention the games yet? There are over 150 of the latest and greatest, including InJustice, World’s Largest PAC-MAN, and Space Invaders Frenzy. You can also delight in favorites like Deal or No Deal, Wheel of Fortune Spinner, Monopoly Pusher, NASCAR Games, Air Hockey and more. There is something for every gaming interest from challenging and sporty to imaginative and hi-tech. Dave & Buster’s has games you can’t play anywhere else and the top-notch Winner’s Circle prizes include clothing, Xboxes, and Beats by Dre.
The new, totally engaging Dave & Buster’s will feature weekly specials like Happy Hour, Monday to Friday from 4:30 to 7:00 p.m., and Late Night Happy Hour Sunday to Thursday 9:00 p.m. to close, with half-price cocktails, and specials on beer and wine.
Wednesday will feature half-price games all day, and Thursday/Sunday/Monday through February 4, 2018, will feature Football Game-Day Specials, with 22-ounce select draft beers priced at $3.50 and $5 Game Day Appetizers.
Dave & Buster’s
250 Woodbridge Center Drive
Woodbridge, NJ (second level, near Sears)
Note: Our writer was invited to this event and received a complimentary meal.
Ga yeon, translated from Korean, means “beautiful encounter.” That term describes Fort Lee, New Jersey’s Gayeon so well: beautiful space, guests, and food.
Owner Andrew Sung isn’t new to the restaurant scene. He opened his first high-end Korean restaurant, Gaonnuri, three years ago in Manhattan. Gayeon’s executive chef, Seung Choi honed his skills in slow-cooked Korean food around the world, including attending culinary school in Korea. His résumé features chef roles at several top Korean hotels, at the popular Korean restaurant Samiin in Paris and the Dae Jang Kum restaurant in Dubai’s Royal Ascot Hotel.
The Space
Situated on an unassuming street in the Hudson Lights neighborhood, Gayeon is Fort Lee’s newish (it opened in August) truly authentic Korean restaurant. Immediately upon entering the beautifully designed, sexy, modern space, guests have a view of one of four private dining rooms with its ultra-long communal table. Beyond the private dining room is the main dining area overlooking a semi-open kitchen where an impressive team works to create a food experience unlike any I’ve had in the Garden State. Furnishings are modern and each table in the main dining room is equipped with custom-designed grills where guests interested in Korean barbeque can cook their food. There are impressive Korean art pieces including a stainless steel, wire mesh mural of a traditional Korean Maya harvest dance, done by artist SeungMo Park, hanging above the kitchen. (Photo shown at top, courtesy of Gayeon.)
The Food and Drinks
While I’ve enjoyed my fair share of casual Korean food when I worked in midtown, Manhattan, elevated Korean food was new to me prior to dining at Gayeon. The menu consists of cold and hot appetizers, Jun (Korean savory pancakes), barbeque, entrées and desserts.
Bossam
Squid ink tofuKimchi and pickles
We opted for the $42 three-course, prix fixe menu. That reasonably priced menu became a real bargain once we were served several kimchi and pickled side dishes. At the recommendation of our very friendly server, we started with the squid ink tofu Naeng Chae—squid ink, tofu, sliced vegetables, and shrimp; and the Bossam—boiled slices of pork belly served with octopus kimchi. I’m attracted to all foods featuring squid ink, but while the tofu bites were beautifully presented, they were bland. The Bossam was an incredible dish with its porky flavors, white non-spicy cabbage kimchi and spicy octopus kimchi. The white kimchi, which looked innocent enough in its presentation, was fantastic and a dish I would have preferred to not share with my dinner mate. (Mental note to get extra on my next visit.) The pork and kimchi could be eaten wrapped in minty perilla leaves—an outstanding dish.
Bibimbap
Galbi Jjim
For our entrées, we opted for the Dolsot Bibimbap with spicy pork—warm white rice topped with sautéed and seasoned vegetables and gochujang (red chili paste) in a hot stone bowl and the Galbi Jjim—marinated prime short ribs and vegetable stew. The Bibimbap was visually-appealing and bursting with bold flavors from the spicy pork and seasoned vegetables. This dish, with slightly crispy rice on the bottom of the bowl, was likely my favorite food item of the evening. The galbi allowed us the opportunity to use the table grill to barbeque the ultra-tender beef.
Dessert
The dessert menu is short for the prix-fixe option and we chose the Soo Jeong Kwa—poached pear, almond biscuit, medjool dates, honey ginger ice cream, and pear sorbet, and requested to buy an order of pastry chef Kim Sun Keum’s already famous Snickers Bar—Snickers crémeux, malt mousse, peanut butter snow, salted caramel ice cream, and chocolate sorbet. Both of these desserts were special. The pear dessert was served in a theatrical way with our server pouring the sauce from a small vessel. The Snickers Bar is deserving of all the attention it’s getting with its various textures and cold-warm sensations. We ended the meal on a very high note with these two dishes.
Snickers Bar
Soo Jeong Kwa
Gayeon also offers a seven-course tasting dinner, reasonably priced at $97, and a four-course lunch, priced at $39.
There’s a concise list of drinks including signature cocktails, classics, and some non-alcoholic options. I opted for the Bramble Tonic—gin, lemon juice and homemade Crème de Mure—the drink was pretty and refreshing. Happy hour takes place at the bar from Monday through Friday between 5 p.m. and 8 p.m. with modestly priced food and drinks.
Monday through Sunday
Lunch: 11:30 a.m. to 2:30 p.m.
Dinner: 5 p.m. to 10 p.m.
Hours and prices are subject to change.
Gayeon
2020 Hudson Street, Fort Lee, NJ 07024. (201) 944-2056.
I’m already making a list of friends to return to Gayeon with to do some more sampling.
The calendar has turned to November and that means one thing…Thanksgiving is right around the corner! This true kickoff to the holiday season brings families together to enjoy each other’s company, give thanks for their blessings, watch football, and of course, feast on a wonderful meal. While it’s generally a given that turkey is the traditional centerpiece for this epic occasion, now’s the time to think about different methods of preparation—as well as other festive roasts worth considering.
Beef
As unusual as this may sound, beef makes a delicious alternative to turkey, and can be ideal for feeding a large group. The magnificent standing rib roast shouts holiday meal. Well-trimmed, flavorful and juicy when the rib is expertly butchered, as we at Vrola – Center of the Plate Specialists do, this phenomenal piece of beef makes a dramatic presentation and usually satisfies everyone. Carved thick, either on or off the bone, with a simple crust of coarse sea salt and ground pepper, a rib roast may make your family not miss the bird one bit.
Also in the beef family, consider the classic chateaubriand. Think of several filet mignons strung together and tied into a roast that is elegant and meltingly tender. Extra lean, this meat can also withstand a larding with Applewood smoked bacon. Roast, rest, slice and enjoy a tender and delicious turkey alternative.
Pork and Ham
Pork is yet another strong option to consider. The regal crown roast offers filling loin chops, and the opportunity to add a flavorful and unique stuffing. Serve it with cornbread, or sausage, or oysters: the choice is yours.
From the other end of the pig comes delicious ham. Boned and rolled, like we at Vrola do (and liberally seasoned with fresh herbs and other savory delicacies), this makes for a juicy and delicious alternative to the big T-word. Also succulent and savory, the smoked ham really lends itself to holiday creativity. Glaze maple syrup and cola, stud with cloves, or use a classic fruit combo of pineapple and cherries, the possibilities for customizing this ham is limited only by your taste buds! Easy to slice and serve (and save), it holds up well for Black Friday leftovers. Without a doubt, a smoked ham is a great contender to be part of your Thanksgiving meal!
Lamb
For a more exotic dish, crown roast of lamb is a great choice. Lamb rib racks are frenched, exposing the bones, and then tied together to form the crown. The inside is then stuffed with similar versions of its cousin (pork), then roasted to a golden brown. Sliced and scooped, it’s easy to see why this dish has such royal roots.
Wild Game and Venison
If a traditional off-the-land pilgrim-esque dinner is what you’re going for, Vrola can help you. Game birds like pheasant and quail, as well as venison (the rack is recommended here), were all as readily available then as they are today. Be adventurous this holiday and try some authentic Americana.
Whatever you decide to celebrate with—traditional turkey, wild game, beef, pork or venison—the most important element of this wonderful holiday is giving thanks for our blessings, enjoying time with the ones we love, and celebrating together. Enjoy and happy eating!
Fall is in full bloom, and Salt Creek Grille – Princeton is ready with made-from-scratch seasonal favorites. Executive Chef Dan Luber shares his butternut squash and kale hash, the perfect complement to the braised short-rib rigatoni or superfood salad. You can feel great eating this autumn-inspired side with nutritious—and delicious—kale. Like all of Salt Creek Grille’s offerings, this recipe features fresh, local ingredients. Chef Luber and all of the restaurant’s chefs work tirelessly to source the freshest produce, ensuring that only the finest ingredients make it to guests, from beginning to end.
Butternut Squash and Kale Hash
Yield: 1 portion
Ingredients: 1 tablespoon oil blend
1 cup butternut squash, ½ inch diced
2 tablespoons yellow onion, ¼ inch diced
1 tablespoon celery, ¼ inch diced
1 teaspoon chopped garlic
1 cup kale, roughly chopped
Pinch salt, kosher
Pinch black pepper, coarse table ground
½ teaspoon parsley, chopped
½ teaspoon thyme, chopped
½ oz. butter, unsalted
Directions: In a saute pan, bring the oil blend up to medium high heat. Add the butternut squash and brown then add the onion, celery, and garlic and saute until caramelized. Add the kale, salt and pepper, parsley, thyme, and butter. Toss gently until the kale is slightly wilted. Enjoy!
Beacon 70opened its doors in Brick, NJ, in October, after a $4 million renovation to the former home of the Pilot House. The main bar has 59 televisions and a video wall, while the second bar, in the rear of the restaurant, overlooks the marina.
Burgers, Screens, and More
Karl Hendrick, a managing partner, came up with the design concept, based on his vision of a sports bar that “worked for everyone.” So he designed an up-to-date, diverse American menu while maintaining the casual feel of a sports bar.
Pickle fry burger
The menu features 16 burgers (the Beacon Burger bun, which is a mix of a kaiser roll and a brioche bun). Guests can also enjoy seafood, a raw bar, tacos, and homemade pizza.
Jersey Bites was invited to visit Vanillamore as part of a press event and our writer received a complimentary tasting.
A mere month after its opening, Vanillamore Dessert Kitchen is running like a well-oiled machine. The name might suggest that a visit to the already popular space on Bloomfield Avenue in Montclair, NJ, would be sweets-centric, but savory dishes have equal billing on the menu.
About the Chef
Vanillamore Dessert Kitchen Chef/Owner Risa Magid Boyer and her staff serve lunch, dinner, brunch, and dessert. Chef Risa brings a wealth of experience to the Montclair dining scene. A 2011 graduate of The Culinary Institute of America, Risa worked at Sweet Revenge (NYC) and held internships at Park Avenue (NYC) and Table 8 (Montclair). She was founding pastry chef at Montclair’s DeNovo European Pub and a pastry instructor/resident chef at Sur La Table. She currently teaches recreational baking and pastry classes at Sweet Expressions in Denville.
About the Space
The sleek yet inviting space features a 12-seat horseshoe-shaped counter with a view of the open kitchen. The counter is truly the place to be and will undoubtedly attract small groups and, eventually, classes. Works by local artists, available for purchase, are exhibited throughout the restaurant. The space also includes a six-screen video installation featuring food photography and in-progress creations.
Interior (photo courtesy of Vanillamore)
About the Food
Dessert takes center stage at Vanillamore and guests have several ways to experience the menu. Options include dessert charcuterie boards featuring dark, milk, and white chocolate “salamis” matched with delicate, flavor-packed cookies, compotes, caramels, and confections. Tapas-style presentations of s’mores include house-made vanilla marshmallows on shortbread, tiny pitchers of espresso, buttered rum, and vanilla caramel sauces to mix and match, with a side of spicy hot chocolate. And dessert flights curated around various flavor stories also fall into the can’t-miss category: Crazy for Caramel, Tropical Escape, and of course, Chocolate Obsession.
Chocolate Obsession
S’mores
Savory options ideal for sharing include charcuterie boards with a broad selection of cured meats and artisanal cheeses and the various crostini (don’t miss the roasted cauliflower version). Popular small plates include the popular Brussels sprouts with pancetta, butternut squash and the charred cauliflower. Larger plates for two, including a roasted half-chicken with root vegetables, the skirt steak with house-made focaccia and Brussels sprouts with Caesar dressing.
Skirt steak
Roast chicken
Weekendbrunch includes toasts, quiches, grain bowls and, of course, sweet treats. Afternoon tea, on Tuesdays through Fridays, puts the spotlight on sweet, savory, and petit four options.
Vanillamore, which is a BYO, has worked closely with Montclair’s Amanti Vino on wine pairings so diners can order the perfect bottle for easy delivery to their table. Non-alcoholic beverages feature coffee pairings from Montclair’s Java Love Coffee Roasting Co., and teas by TeaPigs.
Patrons can order cakes for special occasions or pick up treats that are beautifully displayed in glass cases. There are also fun grab-and-go gifts like house-made hot chocolate mix, vanilla bean marshmallows, s’mores candy bars, candied hazelnuts, almonds, and more.
Hours (subject to change):
Tuesday, Wednesday, Thursday: 11 a.m. to 11 p.m.
Friday and Saturday: 11 a.m. to midnight
Sunday: 11 a.m. to 10 p.m.
Grape growers statewide this year battled bouts of rainfall and dodged several tropical storms to reach a satisfying conclusion to the season: several weeks of sunny, warm, and rain-free weather during the critical harvest period. A “redemption vintage, similar to 2013” as one grower put it, 2017 was far from picture perfect wire to wire, but the excellent weather at the end of the season resulted in most grape varieties showing good to excellent quality.
Chardonnay, the state’s most widely planted white variety, emerged from dormancy south to north during the first two weeks of April. This early bud break was likely due to record warmth in February and April. Both months had the warmest average temperature in recorded history for New Jersey. May was marked by below-average temperatures and stretches of cloud cover. This resulted in average to below average fruit set after flowering at some vineyards, reducing yields. More summerlike weather arrived from mid-June through August, with periods of sun interrupted by typical threats of downpours from New Jersey thunderstorms. The most remarkable weather event in July was an out-of-season nor’easter, which spread a swath of rainfall totaling up to 6 inches during the last weekend of the month. Although grape growers had to contend with the excess rainwater through the summer, the grapes benefitted from below average nighttime low temperatures late July through early September. Cool summer evenings resulted in high levels of natural acidity in the grapes, critical to the production of exceptional wine.
The end of summer saw high pressure in control over the mid-Atlantic states. This benefited New Jersey vineyards in two ways: keeping vineyards warm and dry, and steering a series of tropical threats away from the state. Hurricanes Harvey, Irma, Jose, and Maria all had possible storm tracks over New Jersey, but the high pressure ridge sent Harvey and Irma to the south and west, and kept Jose and Maria out to sea. With the number of Atlantic Ocean named storms, hurricanes, and major hurricanes all being above average in 2017, New Jersey vineyards fared extremely well, essentially untouched by tropical impact.
At Working Dog Winery in Robbinsville, owner Mark Carduner reported the driest September since the vineyard was planted in 2001. Mid-summer rains increased mold and mildew pressure in the vineyard through much of July and early August, requiring extra attention to canopy management during the dog days of summer. After early-ripening varieties were harvested, the warmth in middle and late September kept the harvested vines growing. “Canopies still look good- green and lush. Once the vines were relieved of the crop, the plants kept photosynthesizing, loading carbohydrates for next year,” says Carduner. Carduner added that the most exciting part of this year’s harvest was the terrific color concentration and sugar accumulation in red grape varieties, such as Syrah and Cabernet Franc.
Further south, similar efforts to modify and manage the vineyard canopy resulted in positive results for Heritage Vineyards in Richwood. Winemaker Sean Comninos saw an average year for white wine grapes, but reds are “exceptional, perhaps our finest vintage.” At Heritage, aggressive leaf pulling during the vines’ flowering stage in May resulted in a smaller crop, but similar to Working Dog, better than usual color concentration in red grapes. “Anthocyanin levels are 15% higher in the rows that we leaf-pulled most heavily. Pulling leaves early in the growing season encourages the grape clusters to loosen up, and allow better air flow during wet and humid seasons such as this,” added Comninos.
Michael Beneduce of Beneduce Vineyards in Pittstown also thinks he has some “best ever” wines on the way this vintage. “Fruit is coming in concentrated across the board, with moderate sugar levels, excellent natural acidity and intense flavors and aromatics. Gewurztraminer and Pinot Noir were the best quality I’ve seen to date, and I expect we’ll be able to make elegant, balanced, aromatic wines from all varieties.”
Also in Hunterdon County, Unionville Vineyards in Ringoes signaled much of the same enthusiasm for aromatic wines. Moderate heat and cool, breezy nights, made for a long and slow ripening that saw nominal sugar levels with high natural acidity, the bread and butter of cool-climate winemaking” according to Associate Winemaker Conor Quilty. “Sporadic weak cluster set, as well as a more conscientious approach to crop yield in overbearing vines such as Pinot Noir, resulted in a lower yielding year with no sacrifice in quality. Whites such as Viognier and Chardonnay saw a graceful ripening with a solid backbone of acidity, while structure and flavor in reds such as Syrah and Cabernet Franc benefited from over two weeks of warm weather with no recorded precipitation before the pick. Overall, it was a solid vintage for us.”
The first releases of the 2017 vintage are many months away, but New Jersey wine enthusiasts can taste over 30 current bottles from these four wineries Sunday the 29th, at the Fall Portfolio Tasting presented by The Winemakers Co-Op. The Co-Op wineries focus on dry wines from exclusively New Jersey grown grapes, giving guests the chance to taste fine wines from local vines. The tasting will be held at Working Dog Winery, at 610 Windsor Perrineville Road in Robbinsville from 1:30 to 5:30pm. For more information, visit www.thewinemakersco-op.com/events.
For more information about The Winemakers Co-Op, the Fall Portfolio Tasting, the 2017 grape harvest, or photograph requests, contact executive director John Cifelli at [email protected].
More wine is purchased by Americans for Thanksgiving dinner than for any other holiday. The challenge lies in selecting wines that pair well with the many conflicting flavors served at the Thanksgiving table.
What pleases diners with various tastes is to have a selection of both red and white bottles on the table, with corresponding glasses. This allows your guests to decide what works for them and to switch back and forth between wines and food.
Pouring American wines always seems like the right thing to do for this all-American holiday, and this year, featuring and supporting Napa and Sonoma wineries following the devastation caused by the recent fires in that region feels right.
Here are some favorite Thanksgiving wine varietals and some suggestions at various price points.
Sparkling Wines for Thanksgiving
Sparkling wine is a great choice for Thanksgiving as it’s a perfect aperitif to set a festive atmosphere as guests arrive but it also holds up to food remarkably well throughout the dinner.
Gloria Ferrer Blanc de Noirs, NV – $22
Schramsberg Mirabelle – $28
2012 Domaine Carneros Estate Brut Cuvée – $35
J Vineyards Brut Rosé – $45
Best Thanksgiving Whites
Riesling
Riesling, a top pick for Thanksgiving dinner, has apple and honey flavors and great acidity making it an outstanding pairing for both white- and dark-meat turkey and for the bold flavors of candied sweet potatoes and spiced stuffing.
2014 Scribe Winery Riesling – $24
2014 Smith-Madrone Riesling – $30
Gewürztraminer
Another clear winner for turkey day is Gewürztraminer with its ultra-aromatic nose and spicy palate. Turkey, gravy, rich casseroles—bring it!
While not as mainstream as Riesling and Gewürztraminer, these grapes—with their floral aromas and big flavors—can shine with all that your Thanksgiving table can throw at them.
2016 Arrowood Saralee’s Vineyard Viognier – $30
2016 Stags’ Leap Viognier – $32
2012 Marimar Estate Don Miguel Vineyard Albariño – $35
These higher alcohol wines pair well with dark turkey meat and meat-based stuffing. Zins will bring out the big spiced flavors of Thanksgiving dinner, especially nutmeg, cinnamon and allspice. These wines will also add a touch of smokiness to the foods they’re paired with.
2016 Bedrock Wine Company Old Vine Zinfandel – $25
2015 Frog’s Leap Zinfandel – $30
2012 Grgich Hills Zinfandel – $36
2015 Turley Zinfandel Juvenile – $45
2014 Hartford Zinfandel – $60
Pinot Noir
This is perhaps the best-suited wine to pour for Thanksgiving as it pairs well with most foods. The fruitiness of the wine is a nice match for cranberry sauce/sides, mushroom dishes and goes well with both white and dark meat.
2016 Banshee Sonoma County Pinot Noir – $28
2014 La Follette Russian River Valley Pinot Noir – $34
2014 Wilde Farm Syrah Cardiac Hill Bennett Valley – $36
2014 Arnot-Roberts North Coast Syrah – $39
2014 Ramey Wine Cellars Sonoma Coast Syrah – $40
Wine Shopping
Just as you wouldn’t want to run out of food, you wouldn’t want to run out of wine at Thanksgiving. Plan on one bottle of wine per adult with more just in case.
Shop for wine at some of our favorite New Jersey retailers.
Veronique Deblois is a food and wine blogger based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter, Instagram or like her Facebook page.
Dedicated to my mother and my mirror, Nilsa. Without my mirror, I cannot have my vision.
These days, Gonçalves is living his vision as the owner of Samba Montclair, a bistro located at 7 Park Street in its namesake Essex County town. It’s a vision that involves sharing authentic Brazilian cuisine and culture with foodie fans throughout northern New Jersey and beyond.
How It All Began
Growing up in the Brazilian southern state of Santa Catarina, Gonçalves spent time helping his mother prepare food for family and guests. His mother also owned a restaurant. At age seven he worked in his mom’s kitchen doing relatively simple tasks such as peeling potatoes, yucca roots and carrots. During this period he was developing a love for cooking and cultivating a dream of one day owning a restaurant.
“This was rustic, home-style food that my mother, grandmother and aunts would make,” the 36-year-old Gonçalves recalled during an interview at his Montclair establishment. “This isn’t the type of food that you find at big Brazilian restaurants.”
Recipe for Success
Gonçalves’ emphasis on hand-made food prepared with fresh ingredients coincides well with the farm-to-table movement that has gained traction in the United States. And his use of yucca in many dishes appeals to the gluten-free crowd.
While still living in Brazil, Gonçalves, went on to earn a computer engineering degree at the Universidade de Brasilia and began working at bank. At the age of 23, in 2004, he came to the United States on vacation. He arrived in New York City and obtained a six-month visa. It was there and then that he decided to dramatically change the direction of his life.
Still lurking inside of him was his childhood dream to open a restaurant. He “fell in love” with Montclair and began working at New Jersey restaurants; first as a bus boy, then waiting on tables and eventually obtaining management positions. All the while he retained his inner knowledge of Brazilian food traditions and continued to draw knowledge from the kitchens where he was employed.
He graduated from the Natural Gourmet Institute of New York. In December 2010 he opened Samba Montclair. Initially it was a deli featuring Brazilian specialties, but his business associates and friends persuaded him to go to the next step and turn the place into a romantic bistro. Considering the restaurant’s popularity on the Montclair dining scene, Gonçalves dream is alive and thriving.
A blast of warmth hits you as soon as you enter Samba Montclair, a tiny Brazilian restaurant in the heart of Montclair. It’s a subtler, enveloping glow: the soothing Latin music, the weathered rustic décor, the low lighting, the young, easygoing staff. The kitchen is small and the cooking that comes out of it is guileless, in the best sense: straightforward, hearty, built for comfort.
The BYOB bistro has 15 tables and is open for lunch and supper. There are no plans to expand the cozy confines and Gonçalves confessed that this is part of his secret for success. “Keep it small,” he declared. “It’s better that way. That’s how you maintain quality. It’s like we’re cooking for family. Whatever you do, if you make it with love, you can do anything.”
As a dedicated chef, he has a respect for tradition, but also seeks out new ideas. For Gonçalves, it’s an education that takes place behind the scenes of the delicious food served at Samba Montclair. Nearly every morning he shops at the Portuguese markets in the Ironbound section of Newark. He buys choice cuts of meat and fish, favorite vegetables and fruit. He even has a preferred brand of Brazilian condensed milk.
Spice Time
He’s willing to go the extra mile to broaden his wisdom in the culinary arts. In fact, several years ago, Gonçalves traveled an extra 3,690 miles on a pilgrimage to Morocco to gain insights into the craft and art of spices. He said that journey has paid dividends for his work as a chef. One example is his formula for homemade “sazon,” a balanced mixture of spices that’s fundamental to South American cooking. The spices (paprika, coriander, cumin, turmeric, garlic powder, sea salt, oregano and black pepper) are blended and stored in an airtight container to meld for up to two months.
Samba Montclair’s interior features 15 tables and walls displaying weathered wooden frames, cutting boards and brass pans, molds, colanders and ladles.
The Menu
Among the selections of entrees at Samba Montclair is Gonçalves’ take on Feijoada, Brazil’s national dish, which is a stew of beef, pork and beans that’s slow cooked for 24 hours. Other choices include beef, chicken, seafood and vegetarian dishes, along with soups, salads, and a wide assortment of appetizers and decadent desserts. Yucca is featured ingredient in numerous lunch and supper offerings. Many dishes include black beans and rice.
Yucca puree soup with shrimp
Side dishes of rice and black beans
Baby arugula salad with fresh mangos, caramelized pistachio nuts and a lemon dressing
Avocado and red onion Panini with lemon dressing
Brazil’s food culture draws upon European, African and indigenous influences; a rich gastronomic heritage that Gonçalves generously infuses into meals at Samba Montclair. Several main-course selections are listed on both the afternoon and evening menus: salmao ao molho de maracuja (wild-caught Atlantic salmon with a passion fruit reduction and seasonal vegetables); bife a cavalo (thin, pan-seared sirloin, two fried eggs, sautéed collard greens, and breaded fried bananas); and frango com quiabo (organic chicken breast cut and sautéed with garlic, onions, okra, tomatoes and herbs.
Cozy Experience
The restaurant’s high-ceiling interior reflects Gonçalves’ sensibilities and taste. The towering walls feature warm earth tones and a collection of mirrors and drawings displayed with weathered, rough wooden frames, along with a decorative ensemble of wooden cutting boards and brass pans, molds, colanders, and ladles.
There’s one other noteworthy wall display. Photos hung in the bistro’s rest room serve as a whimsical tribute to the iconic Brazilian and Hollywood actress Carmen Miranda (1909-1954). The diminutive performer was best known for her dancing, singing and oversized, exotic headdresses. No doubt, she would have been proud to dine at Samba Montclair and meet the chef.
Samba Montclair
7 Park Street
Montclair, NJ 07042
973-744-6764
In his debut as an author, Gonçalves shares his favorite Brazilian recipes—dishes that are served at his restaurant, Samba Montclair. The book features 42 recipes for home cooks interested in learning about Brazil’s food culture, which draws upon European, African and indigenous influences.
Recipe selections include Gonçalves’ take on Feijoada (Brazil’s national dish: a stew of beef, pork and beans), Camarão na moranga (creamy shrimp-filled winter squash), and Pão de queijo (gluten-free, homemade cheese bread). Gonçalves provides readers with step-by-step instructions for preparing these and other meals, along with photos of appetizers, side dishes, entrees, desserts and juices.
Early Cooking Days
As described in a press statement prepared for the event, Gonçalves first learned to cook by watching his mother and helping her peel carrots and potatoes in the kitchen of her neighborhood restaurant. From an early age, he dreamed of owning his own place, creating make-shift kitchens with friends in their tree houses.
“It was common for me to pick wild fruits for snacking and spend the day surrounded by natural beauty,” Gonçalves said of his childhood in the Brazilian southern state of Santa Catarina, as quoted in the press statement. “If I craved my favorite dessert, Bolinho de Mandioca (a coconut yuca cake), my mother would send me out to pick the root vegetable, which grew wild in our backyard.”
At the start of the recent reception, Gonçalves graciously thanked guests for turning out and then began autographing copies of his book. One enthusiastic patron, North Caldwell resident Mila Sabino, expressed her joyful support for Gonçalves’ efforts on the northern NJ restaurant scene, and said she is a loyal patron. “Ilson and I have been friends ever since he opened Samba Montclair,” she said. “The food here is wonderful. He’s the best.”
About Samba
Samba Montclair is an intimate space in downtown Montclair—an Essex County town that’s been a magnet for numerous restaurant entrepreneurs during the last 20 years. The restaurant’s interior features subdued earth tones, a high ceiling, rustic wood-framed mirrors and drawings, hardwood floors, and an artistic collection of wall hangings: an ensemble of wooden cutting boards and brass pans, molds, colanders, and ladles.
Gonçalves came to the United States at age 23 and opened Samba Montclair in December 2010 as a deli featuring Brazilian specialties. Encouraged by the support of patrons, the business evolved into a bistro. The restaurant has been embraced by Brazilian natives and descendants in northern New Jersey, craving a taste of home, as well as by patrons who appreciate freshly prepared dishes, many of which offer gluten-free ingredients.
Samba Montclair’s interior features subdued earth tones, a high ceiling, rustic wood-framed mirrors and drawings, hardwood floors, and an artistic ensemble of wall hangings: wooden cutting boards along with brass pans, molds, colanders, and ladles.North Caldwell resident Mila Sabino (right), pictured with Gonçalves, has been a loyal patron of Samba Montclair ever since it opened in 2010.
A graduate of Natural Gourmet Institute in New York City, Gonçalves has appeared in New Jersey Monthly, The Star-Ledger and The New York Times and on various TV programs.
The Samba Montclair Cookbook
$39.95 (hardcover, 201 pages)
Published by A Life in Print Inc., Montclair, 2017
Available on Amazon.com.
Samba Montclair
7 Park Street
Montclair, NJ 07042
973-744-6764
Stay tuned for a feature about Chef Gonçalves, soon on Jersey Bites.
