Page 69 ⋆ Jersey Bites

Food & Wine Authors at Morristown Festival of Books: October 14

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September 25, 2017

Food & Wine Authors at Morristown Festival of Books: October 14

The fourth annual Morristown Festival of Books takes place on Saturday, October 14, from 10 a.m. to 5 p.m. and food lovers won’t want to miss it. The all-day, free Main Festival features more than 40 acclaimed authors including superstars in fiction, nonfiction, poetry, children’s, and young adult categories. Whet your appetite and mark your calendar to meet these featured authors!

Meet the Cork Dork

Bianca Bosker, Deanna Quinones, Morristown Festival of Books, Jersey Bites — Bosker

Bianca Bosker is an award-winning journalist who has written about food, wine, architecture, and technology. She didn’t know much about wine until she fell headlong into a private world most casual wine lovers may be entirely unaware even exists.

In her knockout nonfiction book, Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste, she has crafted a unique work—part memoir, part investigative feature—that pulls back the curtain on an alternate universe where taste reigns and elite sommeliers dedicate their lives to the pursuit of flavor. She takes you inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine?

Time to Cook with Nonna

Rossella Rago, Deanna Quinones, Morristown Festival of Books, Jersey Bites — Rago

Rossella Rago is the host of the popular web cooking show Cooking with Nonna. On the show, Rossella invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of childhoods in Italy. In 2010, Rossella, together with her mother and her Nonna Romana, won the “Italiano Battle” episode of the Food Network’s 24-Hour Restaurant Battle.

Her debut cookbook, also titled Cooking with Nonna, features over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. Rossella will share her book and lots of advice on how to make fresh favorites like homemade pasta, Sicilian rice balls, struffoli, ricotta cookies, and more. Rossella grew up in New Jersey and spent her childhood in the kitchen with her maternal Nonna Romana. It will be a treat to join her for a live talk that will leave you hungry for more!

A Taste of Shakespeare with Your Wine

The day caps off with a special closing event that combines two of life’s joys: Wine & Words! Actors from the renowned Shakespeare Theatre of New Jersey will honor the great tradition of live storytelling by performing two contemporary short stories. The program will be directed by STNJ’s Brian B. Crowe. Sip a glass of wine and enjoy as the printed page is brought to the stage. Event begins at 5 p.m. Tickets and more information available at morristownbooks.org.

Big Brew Beer Fest Returns to the Morristown Armory

Deborah Smith, Executive Editor

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September 22, 2017

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Big Brew Beer Fest Returns to the Morristown Armory

Saturday October 7, 2017

This can’t-miss event is back with two sessions, featuring more than 200 styles of craft beer, fantastic music, a variety of food and unique vendors. Find beer from across the U.S. as well as over 30 New Jersey breweries. You’ll also find rare and special beer as well as a collaboration or two!

Take $20 off your ticket with promo code JERSEYBITES.

Something special coming for the October 7, Big Brew Fest: Breakfast Stout launches! Founder’s Breakfast Stout will be at Big Brew, which will be the first fest in New Jersey to tap it in 2017!

Big Brew Beer Fest in Morristown on Oct 7, 2017

Free shuttle bus to and from the Morristown Train Station, compliments of the Big Brew. Starting at 11:30 a.m. and last ride is at 9:30 p.m., from the armory.

Session 1: 12 to 4 p.m. Music by DJ Richie Moscola

Session 2: 5:30 to 9:30 p.m. Music by Stereo Junkies Band

This event is a benefit for the Morris Rugby Corporation. Guests will enjoy food from Angry Archie’s, The Bearded One BBQ, Morris Tap and Grill, The Cow and the Curd, Glazed and Confused and more, plus great music, vendors and fun!

TICKETS ARE ON SALE NOW at BigBrewNJ.com!
Remember Promo code JERSEYBITES to save $20!

Wine Decanting: A Quick and Easy Guide

Wines

Veronique @ Food & Wine Chickie

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September 20, 2017

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Have you been wondering what to do with the decanter you received as a wedding gift? Have you been using yours as a vase for flowers? Good news! There is a purpose for that decanter and the wines you drink on a weeknight or on special occasions will benefit if you put yours to some use.

What to Look for in a Decanter

One of the main reasons for decanting a wine is to aerate the wine—to help soften it up by exposing it to oxygen. Your decanter should have a wide base so that after you have poured wine into it, you have a large surface for oxygen to come in contact with the wine The more wine is exposed to oxygen, more it softens. While you should get a decanter that is easy to wash, you should consider one with a narrow neck. Pouring the wine on an angle against the narrow neck of the decanter ensures you will create a waterfall effect that will splash the wine around on its way down, thus creating additional air—and oxygen—to help soften the wine.

Three Types of Wine that Benefit from Decanting

Expensive Wine

Expensive wines should be decanted for two reasons: first, to help soften the wine, especially in tannic cabernet sauvignon, Barolo, Chianti, Brunello di Montalcino and zinfandels. Second, to help keep sediments from older wines out of the glass. Decanting such wines through a fine sieve will ensure a sediment-free sip.

Inexpensive Wine

Decanting inexpensive wine will aid in mellowing harsh, overpowering and sometime sulfuric-smelling, and tasting, wines. A $10 wine will oftentimes taste like a $25 wine after decanting for 30 minutes. A trick I use on these types of wines is to pour a bottle into a decanter and pour the contents from one decanter into another.

Acidic Pinot Noir

Although I appreciate bright, cherry-filled pinot noir aromas, some young, acidic pinots can benefit from decanting. As little as 15 minutes can turn a young, tart Pinot into the velvety, silky wine most of us enjoy.

While $400 cobra-shaped decanters are available, a $30 one with the aforementioned characteristics will do fine.

Here are some of my favorite New Jersey wine retailers selling various decanters:

Amanti Vino – Montclair

Bottle King – Multiple locations statewide

Gary’s Wine – Bernardsville, Madison and Wayne

Joe Canal’s – Multiple locations in South Jersey

Princeton Corkscrew – Princeton

Sterling Fine Wines – Sterling

Tewksbury Fine Wine & Spirits – Oldwick

Wine Legend – Livingston and West Orange

Wine Library – Springfield

Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry. Follow Veronique on Twitter, Instagram or like her Facebook page.

Catherine Lombardi in New Brunswick Celebrates “Big Night” with Outstanding Cuisine

Middlesex County

Marina Kennedy

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September 19, 2017

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Catherine Lombardi in New Brunswick Celebrates “Big Night” with Outstanding Cuisine

Note: Our writer was invited to this event and received a complimentary meal.

Catherine Lombardi, one of the top Italian restaurants in the Garden State, recently held its annual celebration of Big Night. The 1996 movie, set in New Jersey, stars Tony Shalhoub, Stanley Tucci, Minnie Driver, Isabella Rossellini, and Marc Anthony, among others. The movie tells the story of an Italian restaurant run by two brothers who gamble on one special night in hopes of turning their business into a success.

Owning it: Pascal and Schott

The owners of both Catherine Lombardi and Stage Left Steak, Mark Pascal and Francis Schott, have declared the cinematic treasure to be one of their favorites. Pascal and Schott go back more than 25 years to when they were dorm-mates at Rutgers. They also identify with the restaurant-owner brothers in Big Night. The film, like Pascal and Schott’s restaurants, is a true celebration of fine cuisine. We applaud their idea of creatively pairing the movie with a meal.

School (left) and Pascal, Big Night, Jersey Bites — Schott (left) and Pascal

The Screening

Guests viewed the film while enjoying truffled popcorn and wine from the event’s wine partner, Farnese Vini, at The Heldrich Hotel. Afterward, the group moved across the street to Catherine Lombardi where they indulged in a meal that recreated the delicious feast featured in the movie. The outstanding meal included Italian wedding soup, timpano, garlic bread, a risotto trio, tender roasted suckling pig, roasted organic chicken, whole roasted bronzino, broccoli rabe and zucchini blossom flower pancakes, along with a special dessert of Flambe Pascal.

Inside Look

The ambiance of Catherine Lombardi is elegant but welcoming—a bit of Tuscany in New Brunswick. It is a place where hospitality is a priority. Regular dinner guests can indulge in Italian favorites and house specialty dishes that include antipasti, house-made pastas, meat, seafood and an array of accompaniments.

Learn More

Catherine Lombardi and Stage Left Steak are located on at the corner of Livingston Avenue and George Street in the heart of New Brunswick’s arts district. Both restaurants are just steps away from State Theatre New Jersey. Their beverage programs include an award-winning wine list and outstanding cocktail menus that will delight theatergoers before or after shows.

Wine aficionados will be please to learn that there is a new online retail store, Stage Left Wine Shop, which has recently been launched as an extension of the restaurants’ wine lists. The shop presents a wonderfully curated list of unusual wines and exceptional values. They deliver free to local zip codes, at a flat rate close to New Brunswick, and will ship to the rest of New Jersey and out of state where allowed.

Whether you visit for a special event, an intimate meal, a group gathering, or just to stop by, Catherine Lombardi and Stage Left Steak are sure to please.

Catherine Lombardi
3 Livingston Avenue
New Brunswick, NJ
732-296-9463

Stage Left Steak
5 Livingston Avenue
New Brunswick, NJ
732-828-4444

Photos courtesy of Catherine Lombardi and Stage Left Steak.

Celebrate National Cheeseburger Day with These Awesome Specials

Holidays

Deborah Smith, Executive Editor

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September 17, 2017

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Celebrate National Cheeseburger Day with These Awesome Specials

In a NationalToday.com survey of 2000 Americans, 82% of respondents express their love for cheeseburgers. (We’re assuming the remaining 18% are lactose intolerant—what else could it be?)

7 in 10 Americans say American cheese is their favorite cheeseburger topping.

Did growing up on McDonalds have anything to do with this? Something to ponder.

Yellow Cheese, Please

America’s top two favorite cheeses are American (66%) and cheddar (65%).

Those in the West Say Cheddar is Best

The Western U.S. ranked #1 for preferring burgers with cheddar (67%), with the South coming in at a close second (63%).

AMERICA’S TOP 10 FAVORITE CHEESES FOR CHEESEBURGERS
(Percentages do not add up to 100 because respondents had the option to make more than one selection.)

1. American: 66%
2. Cheddar: 65%
3. Swiss: 43%
4. Pepper Jack: 40%
5. Provolone: 31%
6. Colby: 27%
7. Muenster: 16%
8. Gouda: 16%
9. Havarti: 11%
10. Gruyere: 9%

Click here to learn more about National Cheeseburger Day!

If we’ve got you dreaming about a hot, juicy cheeseburger right now, here are a few deals to help make your dreams come true.

Applebee’s offers its full lineup of juicy and flavorful burgers and classic fries for $6.99 all day.

Each of Applebee’s burgers are made to order with a 100% fresh, never frozen beef patties, which is probably why Applebee’s restaurants nationwide have sold more than 29 million burgers in the last year. We’d love to get the word out that fan-favorites such as the quesadilla burger made with Mexi-ranch sauce, bacon, pico de gallo and shredded lettuce, the whisky bacon burger with fried caramelized onions and topped with Fireball whisky-infused steak sauce, or the Caprese mozzarella burger with balsamic aioli, fresh mozzarella and fresh basil are all on the menu.

Salt Creek Grille – Princeton and Rumson both have unlimited garlic fries with cheeseburgers.

Celebrate America’s favorite sandwich on National Cheeseburger Day, Monday, September 18, with unlimited garlic fries at Salt Creek Grille! The restaurant’s classic cheeseburger, made from fresh-ground chuck grilled to order, is topped with delicious cheddar cheese, lettuce, tomato, onion, pickles and served on a King’s Hawaiian sweet bun. You can also choose the Salt Creek Grille’s new gourmet Creek burger from the newly released revamped menu. The Creek burger is made with Salt Creek Grille’s own premium blend of short rib, chuck and brisket, ground daily on site. It’s served with its very own special condiments including aged white cheddar cheese, a dab of house-made, slow-simmered bacon-tomato-onion jam and topped with a zesty house-made spread using mayonnaise, mustard, ketchup, pickles, lemon zest and Tabasco, atop a King’s Hawaiian roll.

The Shannon Rose Irish Pub invites guests to take a bite out of its brand-new burger—the House-Made Everything Burger—on National Cheeseburger Day.

Aptly named for its lineup of house-made ingredients sandwiched between a brioche bun, the House-Made Everything Burger features fresh ground beef grilled layered over a base of house-made pickles, topped with crispy mozzarella tempura, candied black pepper bacon, house-made potato chips and ranch dressing for $12, and includes a side of house-made chips.

The burger was created by the pub’s culinary team in celebration of the day, and will be available at its Clifton and Ramsey locations on Monday, September 18. The Shannon Rose Irish Pub offers a full roster of fresh, juicy burgers on its regular menu, as well, including the Irish-inspired Dublin and the to-die-for Murder Burger.

Zed’s Beer in Marlton

Peter Culos

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September 15, 2017

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When I received the invitation to attend the opening of Zed’s Beer, I have to admit that I had no idea what a Zed Beer was.

What’s in a Name?

I quickly learned that Zed’s is the latest in the rapidly growing list of small New Jersey breweries. It’s a five-barrel storefront brewery with a slick-but-friendly tasting room located in Marlton. Named for cofounder Geoff Bado’s great-grandfather, Zed’s is kind of a family tradition. The brewery’s namesake was a Hungarian coal miner who brewed beer for his village. Bado’s grandfather-—the next generation—ran a beer garden outside of Pittsburgh.

The Start of Zed’s Beer

Given that history, Geoff’s wife, Lori White, should have known better when she gave him a Mr. Beer kit as a gag Christmas gift 20 years ago. Bado went on to take classes at the renowned Seibel Institute for brewing in Chicago, get certified by the Beer Judge Certification Program and join the Barley Legal homebrew club. Lori is even a member of the Pink Boots Society of women professionals in the beer industry. Those are some pretty good brewing chops.

You’re going to need those chops when you hang your hat on low alcohol session style beers that are approachable for the noobie, yet complex enough for the craft veterans. The opening line up features a West Coast IPA that clocks in at 6.0% ABV and 72 IBU (International Bittering Units) and an English Mild at 3.9% and 19 IBU’s. In between them there is my favorite: Backyard Copper Cream Ale, which is silky smooth with a touch of Centennial hop bite. To my great delight Zed’s also had one of the most underappreciated styles in craft beer. Hints of bitter chocolate, roasted coffee, and a crisp finish put their Dry Irish Stout right on point. It’s lighter than it looks. It’s almost mandatory for a brewery to include local ingredients and Zed’s Golden Peach showcases fresh Cheyenne Farms (Marlton) without being gaudy.

Warm Welcome

If the beers are friendly and approachable, so too was Marlton and Evesham Township. When the council heard that Bado was looking for a space for his brewery they approached him instead of the other way around. Over the last couple of years, it seems that many municipalities have come to appreciate the sense of community that a local brewery and taproom can create. Fittingly, Evesham Township Mayor Randy Brown was on hand for the ribbon cutting ceremony. And despite the mayor’s claim that he doesn’t drink beer, he was spotted sampling the wares.

The Lineup

Zed’s beers are very food friendly, making it a great place to stop for a tasting flight and a growler fill on your way to your favorite BYOB. Here was their opening day lineup:

Zed’s in NJ: Jersey Blonde – Smooth, a little sweet and a kiss of citrus
Zed’s on the West Coast: West Coast IPA – A little more balanced than usual in this style, but that’s not a bad thing
Zed’s on a Plane: WeiSSPale – A mashup of tart Berlinner Weiss and a Pale Ale
Zed’s in the Backyard: Copper Cream Ale – Smooth and rich with a pleasing little nip of hops at the end
Zed’s in Ireland: Dry Stout – Chocolate and coffee on the nose but has a nice clean finish
Zed’s in the Orchard: Golden Peach – Local peaches are complemented by spicy, orangey Amarillo hops
Zed’s in London: English Mild – What ho! A mild you say? Indeed, one for the malt lovers
Zed’s in the Pacific: Vanilla Porter – Vanilla beans are the perfect foil for a roasty porter
Zed’s at Brunch: Beermosa – Kudos for creativity! Light in body with a little orange peel

Zed’s Beer
19 North Maple Avenue
Marlton, NJ

Hours (subject to change):
Thursday: 4 to 9 p.m.
Friday: 4 to 10 p.m.
Saturday: Noon to 10 p.m.
Sunday: Noon to 6 p.m.

Got Cow? A benefit for Oasis TLC Farms: September 16, 2017

Events

Deborah Smith, Executive Editor

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September 14, 2017

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Got Cow? A benefit for Oasis TLC Farms: September 16, 2017

Important announcement: Jersey Bites readers receive a special $50 discount for the Evening Gala, including the Wine Ed seminar, cocktail hour, and Bruce Lefebvre dinner. $300 for a twosome ticket, $150 for single ticket. That’s a savings of $50 per person. Deadline to get this price is Noon, Friday, September 15.

The Garden State Culinary Arts Foundation Presents “Got Cow?”

“Got Cow?” is a unique event propelled by New Jersey’s top culinary superstars on behalf of The Garden State Culinary Arts Foundation. The event takes place in two parts on Saturday, September 16, 2017, to benefit Oasis TLC Farms, where adults with autism live, work, and study.

Oasis TLC (TLC stands for Therapeutic Life Centers) created its first farm on Sleepy Hollow Road in Middletown. Stroll around the property and you’ll see goats grazing, fields flush with vegetables and fruits, and hens racing around plucking leaves from greens. You’ll also find a wood-burning oven where pizzas and breads are baked, artwork and fine crafts are on display and in progress – and students everywhere, tending to farm chores and practicing the life arts.

What is Oasis?

Oasis is a nonprofit organization whose mission is to promote inclusion and acceptance of autistic individuals into their local communities by establishing environmentally exemplary farm centers that provide meaningful work, peaceful and healthy residences, and community interaction.

Though this farm’s success is evidenced by the accomplishments of its resident students, it is missing something important: cows for the students to milk.

The kind of cow appropriate for Oasis students is a miniature Jersey cow. Easier to handle than larger standard breeds, the mini Jerseys nonetheless deliver milk aplenty for making not only milk, but butter, cheeses and other cow’s-milk products.

The less common mini Jerseys cost considerably more than standard cows, according to Oasis founder Mai Cleary.

And that’s where the culinary pros come in. In the two-part event presented by The Garden State Culinary Arts Foundation (GSCAF) on Saturday, September 16, the culinarians aim to raise the funds needed to purchase the first cows for Oasis.

“Got Cow?” will feature the talents and products of GSCAF partners:

* Nick Pizzonia, Court Liquors and Court Wine Club, Long Branch; finalist Garden State Culinary Arts Awards (GSCAA) 2017 Outstanding Wine Professional category

* Bruce Lefebvre, The Frog and the Peach, New Brunswick; winner GSCAA 2017 Best Restaurant

* Dan Richer, Razza Pizza Artigianale, Jersey City; multiple James Beard Award candidate and nominee GSCAA 2017 Best Chef

* Jonathan and Nina White, Bobolink Dairy and Bakehouse, Milford; finalist GSCAA 2017 Outstanding Food Artisan

* Drew Araneo, Drew’s Bayshore Bistro, Keyport; winner GSCAA 2017 Best Chef

* Russell Lewis and Michael Johannesen, Watermark, Asbury Park; winner GSCAA 2017 Outstanding Spirits Professional

Supporting the culinary professionals are designer Elizabeth England; singer Audra Mariel and guitarist Doug Clarke; artist Sarah Hilton, and the student body of Oasis Farms, who will be staging and staffing both afternoon and evening events.

“Got Cow?” Afternoon Open House

An event for the entire family at Oasis Farm, 89 Sleepy Hollow Road, Middletown; for Google mapping purposes, please use Red Bank in the address.

From 1 to 3:30 p.m.:

* Pizza from the Oasis wood-burning oven made to order by Chef and Pizzaiola Dan Richer of Razza

* Snacks from Bobolink Dairy & Bakehouse and Oasis Farms

* Farm tours (at 1:30 p.m. and again at 2:30 p.m.), demonstrations

* Arts and crafts on display

All proceeds go to Oasis Farms.

$25 per adult; $12.50 ages 12 to 18; under 12, free

“Got Cow?” Evening Gala

Wine Seminar, Cocktail Hour, Farm Dinner at the new Oasis Farm, 911 Navesink River Road at the corner of Deep Hollow Drive, Locust; for Google mapping purposes, please use 4 Deep Hollow Drive, Middletown, as the address.

Wine Seminar

6 to 7 p.m. in the upstairs Grand Ballroom (starts promptly at 6 p.m.)

Partnerships in wine and food with Nick Pizzonia of Court (Liquors) Wine Club

and Andy Clurfeld, founder of the Garden State Culinary Arts Foundation and its awards program.

In this conducted tasting, artisan, organic wines will be paired with specially prepared seasoned popcorn from Drew Araneo of Drew’s Bayshore Bistro.

Cocktail Hour

7 to 8 p.m., on the first floor

Oasis cocktail created for “Got Cow?” gala by Russell Lewis and Michael Johannesen of Watermark.

Performance by Audra Mariel and Doug Clarke.

Farm Dinner

8 to 10 p.m., on the first floor

Multi-course dinner featuring produce from Oasis Farms, prepared by Chef Bruce Lefebvre, owner of The Frog and the Peach.

Each course paired with wines selected by Nick Pizzonia and Andy Clurfeld.

All proceeds go to Oasis Farms.

$200 per person; $350 for two

NOTE: Cost for the evening’s events include the wine seminar, cocktail hour and farm dinner. Reservations required. Seating is limited.

To purchase tickets for the “Got Cow?” Afternoon Open House and the “Got Cow?” Evening Gala (which includes the Wine Seminar, Cocktail Hour and Farm Dinner), email Laurie Medoro at [email protected].

Specify the following:

– The event you wish to attend: Afternoon Open House and/or Evening Gala. If attending the Evening Gala, note that you must pre-register for the Wine Seminar, which is included in the cost.

– The number of tickets to each you wish to purchase (prices above).

– Your contact phone number.

Laurie will call or email you to complete your reservation.

Questions? Please call Laurie between 9 a.m. and 2 p.m. at 908-601-6363.

What Makes a Great Cut of Beef?

Sponsored

Deborah Smith, Executive Editor

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September 12, 2017

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Just about all pieces of beef share two characteristics: age and fat.

Seems paradoxical, since in most other areas, age and fat are not thought of as desirable, but when we’re talking about beef, these are the magical elements that propel it into the highest stratosphere of taste and tenderness. Let’s examine, in a simple way, why.

Aging Gracefully

No one likes a tough piece of beef, other than your occasional piece of jerky. When beef ages, the muscle relaxes, natural juices redistribute, tension is released, and the activity of enzymatic action, which occurs naturally, takes place. Many high end restaurants take this a step further, by dry aging their product. This process controls the temperature and humidity level that the beef is stored at, and a dark hard crust forms over the exposed muscle. Flavor concentrates, enzymes do their job, and a distinctive, nutty taste develops. From this process a great steak comes, but age can only do so much without its partner, aka fat.

Types of Fat

When it comes to beef, the word fat doesn’t refer to exterior fat, which is often trimmed away. It also doesn’t mean interior fat, such as in prime rib, which we usually cut around. No, we’re talking about the fine white flecks located in the red muscles: this is what we love. This is marbling, and it’s the most visible way to identify quality in a piece of beef. Marbling is so important that even the government uses it as criteria for grading. Abundant, fine flecks of fat, evenly distributed, are a hallmark of the “Prime” grade, which is the top for beef. Ever wondered why beef is so coveted? It is because Angus cattle are the most efficient at converting carbohydrates in grain to fine flecks of fat in the muscle. This is why the breed is prized for its superior texture, taste, and tenderness. Marbling makes a steak juicy, a roast tender, and a hamburger simply delicious. Sure, there are other factors and reasons why beef is delicious, but always remember to look for the fine flecks of fat!

Good Grades

The government also tries to help us in choosing a delicious piece of beef, by allowing beef packers to voluntarily participate in a grading program. Prime is the top grade, followed by Choice, and then Select. These three grades encompass the majority of beef most people come into contact with. Confirmation, maturity, size, as well as other measurables go into determining which grade is awarded to which piece of beef. Generally speaking, the higher the grade, the more tender, juicy, and favorable the beef will be.

Find a prime piece of beef, handle it with care, and be prepared to have an unbelievable eating experience!

Coming soon: Proper cooking tips and one of our favorite recipes for short ribs.

Vrola Meat Co./ Primal Custom Cutting, LLC
603 Washington Ave., Building # 8
South Amboy, New Jersey
732-525-2255
800-540-1675
Fax: 732-525-2252
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Dinner at Valenzano Winery

David Mullen

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September 6, 2017

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The first time I had dinner at Valenzano Winery, in Shamong, New Jersey, was about a year ago when my wife and I were doing a tasting and our server mentioned the dinner that evening. When Valenzano first started their weekly Thursday night dinners they were catered by an external service. For the past year, all the work has been done by Valenzano staff.

While the tasting room was closed for our 7:00 reservation (they close at 5:00 p.m.), Valenzano offers flights of four wines, 2.5 ounces each, to help you make your selection for your dinner. The flights are set up by a bartender at a nearby bar in the ballroom and served by their wait staff. A couple of patrons sat at the bar, drinking wine by the glass, as we ate our dinner. So if you are tasting near closing time and know there is a wine you would like to enjoy a little more of, this is a great option.

Starters

While we sampled our wine, I noted the adaptations in the room, based upon the number of patrons dining that evening. The dining room is a large formal ballroom, used for weddings and other special occasions, in addition to the Thursday dinners. They utilize portable greenery and other dividers, which can “shrink” the room size and increase the sense of intimacy even within the large room. On most nights, it is possible to eat in the tasting room, which is also very attractive and a bit more romantic. We ate there at our previous dinner and enjoyed it very much, but opted to try the larger room this time.

Bread was, thankfully, promptly placed on our table, with dollops of a cheese-infused butter and a balsamic vinegar and red-wine dipping sauce. The bread provided a helpful baseline for our palates, while partaking in a more extended pre-dinner imbibing than usual.

Reds and Whites

We tasted several dry reds (including Cabernet Merlot, Chambourcin, Old Indian Mills Blend, Cynthiana, a.k.a. Norton, Malbec, Zinfandel, Carmenere and Sangiovese) and three dry whites (Vidal Blanc, Chardonnay and Sauvignon Blanc. As I was more impressed with the reds and they were even recommended to be paired with our entrees, we chose the Malbec (paired with the Pork Chop) and the Carmenere (paired with the mahi-mahi) to accompany our meals.

Meal Time

I selected mushrooms stuffed with crabmeat for my appetizer, while my wife chose the scallops (three large scallops with bacon, served over a bed of risotto and basil-infused olive oil and topped with greens).

Stuffed mushrooms, Valenzano Winery, Jersey Bites, Davin Mullen — Mushrooms stuffed with crab

Scallops, Valenzano Winery, Jersey Bites, David Mullen — Scallops with bacon, over risotto

Our house salad (a nice mixture of greens, tomatoes, carrots, onions and black olives) was served family style.

For my entrée, I chose the pistachio-crusted mahi-mahi, topped with a balsamic “Blackberry Syrah” compote. It was served with mashed potatoes and whole baby carrots. My wife selected the 12 oz. boneless Pork Chop, topped with a sweet Cabernet grain mustard demi-glaze and served with identical side dishes. My Mahi Mahi was cooked to perfection – not too dry and while not local, certainly tasted fresh. The pork chop, which I was obligated to try (ok, I pleaded with my wife to let me try it) was thick-cut and cooked to the right temperature. Fortunately, my wife is not a big eater, allowing me to finish her pork chop (yes there was still a sizable piece left) for lunch the next day.

Pistachio-crusted mahi-mahi, Valenzano Winery, David Mullen, Jersey Bites — Pistachio-crusted mahi-mahi

Pork chop, Valenzano Winery, David Mullen, Jersey Bites — Pork chop

Though the desserts looked and sounded fabulous (New York-style cheesecake with a blackberry wine sauce and a chocolate cake topped with a raspberry wine sauce) we opted to linger over our wine and leave without overeating and the obligatory guilty conscience.

Our meal was reasonably priced, considering the addition of the wine flights and wine to accompany our meals. The service was excellent. Everyone was pleasant, helpful and eager to please. We were not rushed and look forward to returning in the future with friends.

Valenzano Winery
1090 Route 206
Shamong, NJ
609-268-6731

Porta in Asbury Park Hosts Greatest Pizza Party Ever

Melissa Beveridge

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September 2, 2017

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Porta in Asbury Park Hosts Greatest Pizza Party Ever

Last August, the pizzaiolos at Porta in Asbury Park, NJ, didn’t set out to break any records, but they did. In one day, they made 1,123 pizzas. Just to put that into perspective, that’s one pizza every 44 seconds, for 14 hours straight. If that doesn’t sound like a lot, they’re setting out to shatter that number this weekend.

Breaking the Record

On Sunday, September 3, right in the middle of Labor Day weekend, Porta in Asbury Park is looking to “shatter” this record (their word, not mine) with a goal of 1,500 pizzas in one day.

“We wanted to make it fun for everyone in the community,” said Fredrica Vilardi, Porta’s first certified pizzaiola. “Last year it just happened; this year it’s intentional!”

With three ovens going at once (one in the park and two inside) that cook up four to six pizzas every 60 to 90 seconds at a temperature of at least 900°F (a temperature that distinguishes Neapolitan pizza from others), you can rest assured that the equipment will handle the pizza surge. As for the staff? They’re gearing up for the event, too. Vilardi said Porta’s head chef sent out a text last week to pump everyone up for the big event.

In order to reach the goal of 1,500 pizzas (yes, that’s 377 pizzas more than the old record) they’ll have to make at least 91 pizzas per hour (two per minute) from when the doors open at 9 a.m. till the ovens shut off at 1:30 a.m. They know it: they have their work cut out for them.

From the batches of dough (each batch makes about 150 dough balls), to managing the amount of flour coming into the restaurant, as well as the to-go boxes (anyone up for a quick day job?), there’s a lot of moving parts. Everything needs to happen in concert with everything else, all in the name of pizza.

Join the Fun

Not that you really need reason to dive head first into any of Porta’s delicious pizzas, Porta will offer 20% off all pizzas to go on Saturday. They’ll also have beat-the-clock specials, giveaways for every 100 pizzas sold, and live music starting at 1 p.m. in the park.

In addition, Vilardi concocted breakfast items including a pork roll, egg, and cheese pizza (who needs bagels?), a breakfast calzone (perfect for the beach), and two menu staples: the Carbonara pizza and the Nutella pizza (because you need something sweet).

So if there ever was a day where you wanted to break your own record and enjoy pizza for breakfast, lunch, dinner, and maybe even a late-night snack, Sunday, September 3 at Porta in Asbury Park is the day. Porta wants you to “rally your family, your friends, your neighbors, and anyone you meet along the way” so they can host the “greatest pizza party ever.” Oh, what we do for our loved ones…

Porta
911 Kingsley Street
Asbury Park, New Jersey
732-776-7661

Hunger Action Month: Save the Dates and Make a Difference

Hunger Relief

Deborah Smith, Executive Editor

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September 1, 2017

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Hunger Action Month: Save the Dates and Make a Difference

September is Hunger Action Month, during which individuals and organizations come together to raise awareness and funds to help the food insecure. According to Feeding America, close to 1 million people in our state alone are food insecure and 300,000 of those people are children.

The 2017 Hunger Action Month campaign asks people to “consider the universal feeling of an empty stomach, and how on an empty stomach, we cannot reach our full potential.” The Feeding America empty plate campaign asks supporters to write on an empty plate a) what they “can’t do on an empty stomach” and b) what they “can do to help end hunger.” With your help, this campaign will raise awareness about hunger and inspire Americans to get involved in the fight to end it.

Hunger Action Family Day

Join Jersey Bites at Fulfill‘s (formerly the FoodBank of Monmouth and Ocean Counties) Hunger Action Family Day on September 5, from 10 a.m. to 1 p.m. at the Neptune headquarters. Activities will include kids’ crafts, carnival games, family tours, garden activities, and concert ticket and event giveaways with local DJs. Enjoy fruit smoothies, WindMill hot dogs, a selfie station, ice cream, and an S.O.S. (Stuff Our Silo) Food and Fund Drive.

Volunteers (including kids!) can help assemble 500 healthy “snack packs” that will go to students in after school programs throughout the month of September. Kids will also receive special cow banks while supplies last, so they can learn more about helping kids in need. Visiting families who would like to participate are encouraged to bring a bag of nonperishable food and to wear closed toe-shoes. Fulfill is located at 3300 Route 66 in Neptune. If you can’t make it, tune in for the organization’s live Facebook feed to catch some of the day’s events. For more ideas on how to participate and make a difference during Hunger Action Month, check out the 30 Days – 30 Ways calendar for some great suggestions.

Atlantic City Seafood Festival

On September 9 and 10, the Atlantic City Seafood Festival will once again support the Community FoodBank of New Jersey – Southern Branch by donating a portion of the proceeds to the organization. Also, back by popular demand, the Chowder Cook-Off will benefit the FoodBank! Join us at the Atlantic City Boardwalk on Saturday, September 9, and Sunday, September 10.

Hunger Action Day

Take action on Hunger Action Day, September 14. Wear orange to show your support for hunger relief. Share your pledge to help fight hunger with #HungerActionMonth on social media. Make monetary donations to a hunger relief program (Fulfill.org or The Community FoodBank of New Jersey) or drop off food donations at your local food pantry.

Students Change Hunger

On September 18, Students Change Hunger kicks off and runs through December 11. This is a great opportunity for NJ students—from preschool through college—to compete in a food and fund drive. Scoring is based on pounds of food donated, total monetary donations, and hunger awareness efforts. Learn more and register your school here.

A Man and His Boat (Beer)

Peter Culos

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August 30, 2017

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New Jersey has 130 miles of coastline and more rivers and lakes than I can count. We’ve also got about 80 operating breweries. It’s inevitable that some of the beers from all of those breweries would be named after the vessels that carry us over all of that water.

Icarus

Recently, Icarus Brewing in Lakewood launched Yacht Juice, a 7.7% Imperial IPA hopped with Citra, Mosaic and Columbus hops. Not to be outclassed, Czig Meister (Hackettstown) has run out the ensign with USS Mosaic – The Admirals Flagship. Her 8.8% ABV guns are loaded with a broadside of Mosaic hops.

Kane

If you’re not of the country club set or in command of a navy, but rather more of a humble sportsman, step aboard Kane Brewing’s (Ocean Township) Sneakbox. Popular with waterfowl hunters, the sneakbox is a boat that was developed on Barnegat Bay. It’s small, has a shallow draft and can be sailed, poled or sculled with a crew of only one. Kane’s version is also shallow draft at 5.2%ABV, and is a drinkable citra hopped pale ale. Humbler still is Ship Bottom Brewery’s (Beach Haven) Stupid Paddle Boat, which is a 4.4% IPA hopped with Citra, Amarillo, Simcoe and Columbus hops. I’m not sure what they have against paddle boats but it sounds like a lovely beer.

Carton

If you’re at all familiar with the Jersey craft beer scene you’re probably wondering how I went three paragraphs without mentioning what may be the most popular beer of the genre. Back in 2011, when I first visited with Augie Carton at his brand new Atlantic Highlands brewery, Carton Brewing, he surprised me with a small beer (4.2% ABV) that was big on flavor. That beer was, of course, Boat. German malts make up a light and slightly hazy backbone for a blend of eight American hops. Kolsch yeast creates the magic. The Carton website advises, “Expect it to dance out of the glass with a whack of grapefruit and open into a crisp, stony tangle of white and yellow fruit with pine and moss notes.” I don’t think I could describe it any better.

In 2011, there wasn’t much talk about “session” beers. The term “lawnmower beer” usually referred to a macro lager slammed down to quench a thirst. Yet, for some reason, Carton brewing launched with an impossibly full flavored 4.2% IPA styled session beer as their flagship. It seems to have worked. It got people’s attention.

Itinerant brewer Stillwater Artisanal Ales was the first to fire a shot across the bow with a beer called Yacht. It’s a light, crisp and hoppy lager that’s sure to slake a thirst. Carton enlisted the help of Smuttynose Brewing (New Hampshire) and countered with Sit Down Son. As a 4% dry-hopped session lager, it was clearly aimed at Yacht. Stillwater hadn’t yet struck her colors. Give-Way, a 4.2% session IPA, was created with the help of Against the Grain Brewing in Kentucky. Carton finally ended the carnage with Stay Down, a black session lager also brewed with Smuttynose. Jersey guys always seem to get the last word.

It’s a wonder that no legal action was taken in this friendly dustup. Even the artwork on the cans started to look similar. It’s also significant that they were all presented in cans. You don’t take glass to the beach or the boat.

New England has its cloudy juice-bomb IPA’s. The West Coast has its supper hopped IPA’s and the Pacific Northwest has Cascadian Dark Ale. New Jersey has always struggled with her identity. People outside the state are very misinformed about what it’s like to live here. (Case in point: the Boston Globe recently claimed that Cape May is near New York City and Philadelphia. Cape May is actually farther south than Baltimore.)

New Jersey is not just a state you travel through to get somewhere else. We are a destination. There are about 80 breweries in New Jersey now, but sheer volume does not a beer scene make. Innovation does.

So I’m wondering, is a 4.2% hoppy session beer that “dances out of the glass” our thing? Maybe. Two New York breweries (of all places) may have answered that question. Industrial Arts and Other Half got together and brewed a dry hopped, low ABV lager they called Hello Sailor. They created the beer to “pay tribute to a couple of ice-breaking beers of seasons past, ‘Boat’ and ‘Yacht’.” What’s Augie Carton’s take on all of this? “As someone who strives to be an innovator, it’s always flattering to inspire someone else’s art, even more so when it’s people as talented as Stillwater or a team like Industrial Arts and Other Half. Each of them has been an inspiration to me.”

Whichever method you prefer for conveyance over the brine, be it grand or humble, it’s still a boat.

Meet the Cork Dork

Time to Cook with Nonna

A Taste of Shakespeare with Your Wine

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Saturday October 7, 2017

Take $20 off your ticket with promo code JERSEYBITES.

What to Look for in a Decanter

Three Types of Wine that Benefit from Decanting

Expensive Wine

Inexpensive Wine

Acidic Pinot Noir

Owning it: Pascal and Schott

The Screening

Inside Look

Learn More

7 in 10 Americans say American cheese is their favorite cheeseburger topping.

Yellow Cheese, Please

Those in the West Say Cheddar is Best

Applebee’s offers its full lineup of juicy and flavorful burgers and classic fries for $6.99 all day.

Salt Creek Grille – Princeton and Rumson both have unlimited garlic fries with cheeseburgers.

The Shannon Rose Irish Pub invites guests to take a bite out of its brand-new burger—the House-Made Everything Burger—on National Cheeseburger Day.

What’s in a Name?

The Start of Zed’s Beer

Warm Welcome

The Lineup

The Garden State Culinary Arts Foundation Presents “Got Cow?”

What is Oasis?

“Got Cow?” will feature the talents and products of GSCAF partners:

“Got Cow?” Afternoon Open House

“Got Cow?” Evening Gala

Wine Seminar

Cocktail Hour

Farm Dinner

Sponsored

Just about all pieces of beef share two characteristics: age and fat.

Aging Gracefully

Types of Fat

Good Grades

Starters

Reds and Whites

Meal Time

Breaking the Record

Join the Fun

Hunger Action Family Day

Atlantic City Seafood Festival

Hunger Action Day

Students Change Hunger

Icarus

Kane

Carton

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