Last May my wife, Julie, requested we “do lunch” as a date to celebrate Mother’s Day. Somewhat surprisingly (because diners typically are not her first choice for a lunch outing), she picked the Colonial Diner in Lyndhurst as our destination because, during her recent travels, its sparkling, silver and crimson roof had “caught her eye.”
Owner Georgia Gremanis, left, with customer and friend, George.
Georgia Gremanis, who owns and operates the diner with her family, was in a jovial mood and good spirits as she waited on us, demonstrating her mischievous sense of humor. “Are you ready to order?” she asked. “I’m ready,” I declared, straightening my shoulders. “Ah, men are always ready,” she quipped, waving her hand as if to flag her more-than-obvious double entendre. As we talked, there was a pleasant surprise; Georgia smiled when her good friend and loyal customer George arrived with a floral arrangement for her.
The place buzzed with the sounds of a convivial lunchtime crowd. Platters sailed efficiently from kitchen to tables. But only one thing was missing: Gus.
Two years ago Augustus (Gus) Gremanis passed away, at age 74. Georgia confessed that she and her family dearly miss him. The two were married for 46 years. By all accounts, Gus was a warm, compassionate man. He also was an accomplished, hard-working veteran of the Jersey diner scene. Born in Andros, Greece, he was a co-owner of the old Kless Diner in Irvington during the 1970s. Gus and the family bought the Colonial Diner in 1985 and spent years building up a loyal clientele in southern Bergen County and beyond. During the last five years, they expanded and renovated the diner.
Amid the cheerful background chatter and syncopated clinking of plates, cups and silverware, Georgia paused and revealed her feelings. We were honored to share “the moment” with her. “What are you going to do?” she said with a sigh and melancholy smile, referring to her beloved husband. “The only thing we can do is keep on going.” We expressed our condolences and praised her courage and determination to carry on. She regrouped, took our orders and once again flashed her charming smile.
We enjoyed a delicious meal and superb coffee. Julie ordered a grilled cheese sandwich with bacon. I started off with a cup of Manhattan clam chowder and sprung for a daily special: shrimp salad on a roll with bacon, avocado, fresh spinach, and tomato slices. Just couldn’t resist five of my faves stuffed into one delightful sandwich. Every bite was a treat, a rich blend of textures and flavors. Blueberry crumb pie with vanilla ice cream and sea salt caramel syrup was the topper for the meal; a bit indulgent for sure, but certainly appropriate for the occasion.
Shrimp salad on a roll with bacon, avocado, fresh spinach, and tomato slices
In recent years this reporter has visited the diner a handful of times for lunch and breakfast. Each meal was well prepared and on target, with good vibrations coming from the cordial, courteous wait staff.
The menu is extensive, much as you would expect from a solid, well-established Jersey hash house. Along with the multitude of breakfast offerings (eggs, pancakes, waffles and French toast), lunch and dinner choices include broiled and fried seafood; meatloaf; beef, chicken, and ham roasts; hot open sandwiches; burgers; triple decker clubs; wraps and panini; and numerous salad options. The Cobb salad, with bacon, grilled chicken, avocado, sliced egg, and blue cheese dressing certainly sounds like a selection worth exploring.
The Colonial, which opened nearly 70 years ago, is a vintage, stainless steel beauty—built and installed by the long-gone Mountain View Dining Car Company, which operated a small factory on the Newark/Pompton Turnpike (Route 23) in the Singac section of Little Falls. The diner displays the signature Mountain View exterior design feature: pointed, “cow-catcher” corners. The bright interior is highlighted by a long, spacious counter and round swivel stools, along with stainless steel wall panels and decorative tile. The grand, glistening roof with its many abstract angles is, quite literally, the eye-catching crown of the Colonial.
Founded in 1939 by Les Daniels and Henry Strys, Mountain View was a prolific manufacturer—an estimated 500-plus diner cars. The company’s marketing slogan touted its design and production expertise: “A Mountain View diner will last forever.” By the mid-1950s, a downturn in the diner market forced the company to close up shop and go out of business.
There are at least two Mountain View-built diners on the U.S. National Register of Historic Places: the 29 Diner in Fairfax, VA; and Davies’ Chuck Wagon Diner in Lakewood, CO.
Closer to home, following Route 206 north, and not far from the Milford/Montague Toll Bridge that spans the Delaware River, an extra-large Mountain View (the Village Diner) is located in Milford, PA. Another Mountain View in the Keystone State, a stone’s throw from Lake Wallenpaupack, is the Hawley Diner. Within the confines of New Jersey, the Pink Cadillac Diner in Wildwood, the Key City Diner in Phillipsburg, and the diminutive 54 Diner in the tiny burb of Buena are three other roadside eateries that carry the Mountain View brand.
Gus no doubt would be pleased to know that his Colonial Diner on Orient Way is in good hands and, fortunately for diner fans, courageously “keeps on going.” Amen.
Larry Osman graduated from Rutgers with a degree in computer science. Soon after college he took a job with Nabisco, where he worked for over 30 years.
Now he makes Schlumpia.
In March of 2016, Osman officially launchedUncle Larry’s Schlumpia, his Jewish-inspired take on lumpia, or Filipino spring rolls.
Osman says Schlumpia isn’t a way of introducing Jewish food to Filipinos, or Filipino food to Jewish people. It’s about going after everyone who wants to have fun and try something unique. It’s about taking the classic New York deli foods and traditional holiday dishes and finding how to showcase them in a new way.
Larry Osman
JERSEY BITES: When did you realize you wanted to make cooking a career? Was there an “aha!” moment?
LARRY OSMAN: I went to the beach one day with my wife and some friends. On the way back we went to Efes [in New Brunswick] and had great shawarma. Then my wife asked to go to Thomas Sweet. Sure. We were married 20-something years at the time, so I was probably six feet in front of her crossing the street—we weren’t newlyweds holding hands. Next thing I know they’re carrying me into an ambulance. Someone turned and I got hit by a car. I had a brain bleed, orbital fractures and all this stuff. That’s when it hit me that life is short. I love computers and Nabisco, but I want to do something different. As soon as I hit the age of early retirement, I asked them that the next time they do a company reorganization, could they pick me. They did, and I got a retirement package. The good aha moment would’ve been if I had seen the car coming. But I realized I had some longevity in my family. My dad is going to be 93. At anytime something could happen, and I want to do something different. I had to wait about two years for it all to play out. I was thinking about what I was going to do. I couldn’t sit around all day and watch TV. I just had a passion for food, and that’s when I said, “I always make lumpia, and I make them with Jewish fillings. So instead of lumpia, Schlumpia.” That’s how it all came together. My wife was extremely understanding. Within a week of me telling her I wanted to leave, she got a full-time job. I said, “Honey are you doing this because you don’t trust my retirement Excel spreadsheet or you don’t want to be in the house with me?” She just kind of nodded, but it’s working.
Any interesting stories about where and with whom you started cooking professionally?
One of my first days at Rutgers I went into the Hill Center for calculus class. It was a lecture of 300 people. I sat next to some guy who had a tennis racket necklace. His name is Neato, and we became really good friends. We actually cut out of class and played tennis a couple times. He lived locally, in Somerset, and I would go to his house a lot whenever they had parties. I was introduced to Filipino culture and cuisine, and the food was just great. They had lumpia, and they were great. His mom gave me the recipe. Years later when I got married and had a family–I do all the cooking–that was one of our go-to foods. The kids loved them. I would start to fill them with cheeseburgers or mac and cheese—whatever the kids wanted. I guess it was some holiday and my relatives were coming over, and we needed an appetizer. The kids asked for lumpia. You can’t really fill them with pork and vegetables for Rosh Hashanah, so I filled some with potatoes and onions, like a knish, and kasha. It was a big hit. I would make them over the years, so when I was contemplating early retirement and trying to get mentally ready for it, I knew I had always wanted to do music or cooking or comedy. I [decided I was] going to do cooking. It was such a fun experience starting from nothing and getting all my training and certifications and developing recipes. It was just so good doing something totally different than what I had been doing.
Kasha Varnishkes Schlumpia served with a fresh peach spicy duck sauce
What is your cooking style?
It’s not just good food: I try to make it really fun. It’s about having fun with the whole experience. I came from corporate America where everything was a bit more rigid and you couldn’t really go outside of the norms. So my title here is CFO, but it’s Chief Frying Officer. It’s really a fun thing, and there really isn’t any Jewish-Filipino fusion food, so why not?
What is the best advice you have to share with young people interested in becoming chefs?
I have a real appreciation now for how hard a food business is [to run]. It’s not just the work. It’s getting sales, understanding where to source your ingredients, how do you make a profit, how much do you have to sell to make a living? It’s extremely hard, and that’s why so many restaurants fail. People have these wild dreams, and it’s a hard thing to do. My real advice–most chefs would just say work hard and keeping going–is get a job in a field that you can make a good living in, do it for 30 years, and then enjoy this as the next step. That’s what I tell my kids. This is fun and I’m going after my dreams, but you do need to raise a family. That’s very tough.
Are you working on any upcoming projects our readers would be interested in learning about?
What I’m really looking to do next is a pop-up restaurant. I’d love to take over a restaurant for an evening, especially one that has a good bar, because beer goes with Schlumpia. I want to have a Schlumpia tasting event.
What New Jersey restaurant do you enjoy dining at?
White Castle is probably the number one. I also took a lot trips out to Chicago and the rest of the country to realize how great New Jersey pizza and bagels are. And the family really loves Stuff Yer Face in New Brunswick.
What is your beverage of choice?
What I like to do is to stress the fusion aspect. If I’m eating Schlumpia, I’d say a Filipino San Miguel beer or something from Shmaltz Brewing Company, or even Dr. Brown’s Black Cherry or Cel-Ray tonic.
What is your favorite comfort food?
My favorite comfort food might be potato latkes. Just a pile of them and sour cream. Not applesauce.
What doesn’t work in a Schlumpia?
I tried a falafel Schlumpia, which just didn’t do it. I tried a potato latke Schlumpia. It was just way too fried. Then I tried it with the raw batter inside, and it didn’t work. Mostly anything that you can eat in a deli, as long as it’s not too moist, is perfect for a Schlumpia
What is the one staple food you always have in your cupboard at home?
When it’s in season, it would be Mallomars. When it’s not in season, we try to keep some in the the freezer. That’s the whole reason I got the job at Nabisco. My dad said that even if the job was no good, they make Mallomars so I had to say yes. I ended up loving my whole career there.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
I think they would be Larry David, Mel Brooks, and Anthony Bourdain. I don’t know if they’d all get along. I don’t know if it would get so annoying that I would leave, but it would be fun. I’d also invite Richard Lewis, but I guess he doesn’t get a chair.
Brisket Schlumpia served with au jus dipping sauce
Six generations of the Heritage family have farmed this land in Mullica Hill, since 1853. Until today’s generation, apples and peaches were farmed. The current generation is changing things on the 150-acre estate to grow grapes for premium wine production. This dedication to the vineyards by the Heritage family accomplishes two things: the preservation of the family land and creation of a fruitful (!) family business for future generations.
Bill and Penni Heritage, foresaw the potential of the evolving wine industry in New Jersey and founded Heritage Vineyards & Winery in 2001.
Today, the couple’s children uphold their parents’ commitment to NJ wine excellence. Richard Heritage, their eldest son, is the director of sales and marketing. And Erik Heritage has recently joined the family winery and aims to keep refining the guest experience at Heritage Vineyards.
About the Vineyards
Mullica Hill, where Heritage Vineyards is located, is part of the Outer Coastal Plain American Viticultural Area (AVA). Established by the federal government in 2006, this AVA covers over 2.25 million acres in southeastern New Jersey, making it the state’s largest wine growing region.
Q&A with Bill Heritage—Owner, and Stacy McGuigan—Events Manager
Jersey Bites: What inspired the Heritage family to want to establish a winery in southern New Jersey? Bill Heritage: We wanted to continue to farm our land. We wanted our children to grow up on the farm. We hope our children’s children grow up on the farm. Wine grapes is the crop that will bring our hopes to reality. We fell in love with wine as our grape vines matured. This is why we have a vineyard and winery in south New Jersey.
We understand your tasting room is under renovation. What new features should visitors expect to see in the new space?
Stacy McGuigan: We are extremely excited about the tasting room remodel. This is literally a floor-to-ceiling update. In many ways, it feels like a real-life HGTV project! Guests will see a total transformation of the space.
New remodel features will include:
A newly constructed wine bar with 50% more serving space
Wine club nook to display special wine club-only releases and wine club only promotions
New checkout area
New materials for our walls including shiplap and stone
New floors
New ceiling
New accent lighting and two huge chandeliers hanging from the center of the space
A large feature wall with backlighting and a modern cable display for our wines
What is really going to bring this space to life is the fact that we were able to incorporate many materials from the actual farm and community where we grow grapes. The new space will help tell the story of how our once struggling apple and peach farm was converted into a sustainable vineyard and winemaking operation. For example, we were able to dig up old wooden W.W. Heritage & Sons apple boxes from the 1950s to build our checkout counter, a wooden latter—also used for apple picking—from the same time period will hang over the entrance, and wooden beams from an old mill in the heart of Mullica Hill were used to frame out the north and south upper level walls.
There were two reasons for the tasting room remodel.
First, our winery name is changing to William Heritage Winery and the space is meant to reflect the updated look and feel of this new brand.
Second, our wine quality has increased tremendously over the past few years through various improvements to our vineyards and winemaking facility. We felt it was now time to align that quality with better interior design.
Expected completion is late summer or early fall.
Any fun events our readers should know about where they can sample your wines and meet the team? Every Thursday during the summer, we have our Vino & Vibes event from 6 to 9 p.m.m with live music and food trucks in a relaxed setting. Ticket can be found on Eventbrite on a weekly basis.
The Annual Heritage Wine Festival will be September 23 and 24, 2017. Click here for details.
Tasting Notes
I was recently at an event where I had the opportunity to sample several of Heritage Vineyards’ wines. Following are tasting notes on the wines I tasted.
2013 Heritage Vineyards Vintage Brut ($40): Tiniest of bubbles in the glass on this lovely sparkling wine. Ripe apple aromas with lots of yeasty notes. In the mouth, the flavors are of lightly buttered bread and Asian apple. Lots of great acidity and minerality. Creamy mouthfeel.
Made using the traditional champagne method. Aged 12 months in bottle before disgorging and dosage.
72% Chardonnay, 28% Pinot Noir.
2015 Heritage Vineyards Semillon ($18): I was excited to see a Semillon in the lineup as it’s one of my favorites. Big rose petal aromas in the glass, as expected. On the palate, the flavors are understated papaya, pear, and green apple.
2014 Heritage Vineyards Rosé ($15): Light floral aromas on this light rosé wine. Sweet pink grapefruit and some strawberry flavors with a citrusy, slightly tart finish. 45% Cabernet Franc, 42% Cabernet Sauvignon, 13% Merlot.
2012 Heritage Vineyards Estate Reserve BDX: Check out the below grapes blend – What’s not in this wine!? Inky in color in the glass, this big boy offers aromas of ripe dark berries, cherries with some mocha notes. Ripe fruit flavors with a round texture from the Merlot. Definitely a grilled meat kind of wine. 61% Merlot, 22% Cabernet Sauvignon, 7% Cabernet Franc, 6% Petit Verdot, 4% Malbec.
Jersey Bites received a complimentary invitation to attend this event.
Last week, I was invited to an event at Chef/ Restaurateur Chris Siversen’s BURG: Burgers & Taps, in the heart of Newark’s revitalized Military Park.
The Space
On the evening I visited, the atmosphere was picture perfect: twinkling lights, mature trees canopying above us, kids riding the nearby carousel, a lavish grassy area with lawn games, and lush flowers beds aglow with lightening bugs.
The modern BURG structure houses the kitchen and there’s an outdoor bar with stools and adjacent tables. I found a mix of hipsters, folks just out of the nearby corporate buildings, and locals looking for a casual, tasty meal. There’s even a DJ onsite on Thursdays.
The Booze
The Iceberg
BURG offers beer and wine on tap. Chef Siversen admits there simply is no space in the kitchen building for bottle storage and that was fine with me, and the dozens of guests at BURG the night I was there.
Beers are $6 and feature local brews and some fan-favorite craft beers from around the country. Note that during happy hour, beer is $4—a steal! Wines are $8, $6 during happy hour, and interesting: NY riesling, Greek Moschofilero, and more. Specialty cocktails are $9—I had The Iceberg, a frozen Manhattan adorned by three cherries. The drink was refreshing and packed a nice boozy punch.
The Food
I’d been a “beta tester” (or is that taster) for Chef Siversen’s burgers prior to BURG’s 2016 opening and was really thrilled to see—and taste—that he’s chosen to stick with the beef burger blend he’d originally created in collaboration with DeBragga: short rib, brisket, and chuck. Of all the tasty items we had an opportunity to sample, The Classic burger, simply topped with cheese, lettuce, tomato, and special dressing was my favorite. It’s juicy, beefy with the right amount of fat-to-meat ratio and a great bun. Another winner was The MP: an incredibly messy (in the best possible way) burger that works as a representation of either Military Park or Maritime Parc, Siversen’s landmark restaurant in Jersey City. This burger is topped with Califon Tomme cheese from Valley Shepherd Creamery, grilled onions, lettuce and special sauce. I’m not typically a fan of veggie burgers, but The Veggie is a solid choice with its curry mayo, apple, lettuce, tomato and crispy onions. Another item I would also typically stay away from on a burger menu is the chicken burger. BURG proves again that I should have more of an open mind as The Chicken was likely my second favorite burger of the night. It’s topped with a kale pesto, Gruyère cheese, pickled onions, and sautéed mushrooms.
The Classic
The Chicken
Fried broccoli
Spicy piggie wings
The fun snacks and finger foods we tried were the Spicy Piggy “Wings,” Buffalo-style pork riblettes, and those bite-size little ribs proved to be very addicting. We also had crispy broccoli, fried pickles and disco fries. Both the fried broccoli and pickles are good with a tangy dipping sauce. The disco fries with a nice rendition of the diner classic with ultra-flavorful gravy and melty cheese.
Birthday cake ice cream
As if all the savory foods weren’t enough, Chef Siversen had big plans for us for dessert. There were hot doughnuts served in fair-worthy paper bags, a coffee float with maple bourbon ice cream and the star dessert, in my opinion: a cup of vanilla soft-serve ice cream with birthday cake topping—yes, birthday cake! The staff makes birthday cake with tons of sprinkles, bakes it, crumbles it and places it in a low temperature oven overnight to create crunchy-yet-chewy birthday cake-flavored crumbs. Kudos on this brilliant idea that I’ll shamelessly borrow for my next party.
For a fun night out that won’t break the bank—most items are under $10—in a relaxing outdoor park with delicious casual food and drinks, head to BURG.
Yes, we’re talking about sausages! With an incredible number of combinations, as well as an international array of flavors, sausages are delicious, easy to prepare, and economical.
Italian pork sausages are among the best known. Traditionally both hot and sweet, they’re flavored with fennel and are bursting with great taste, whether they’re grilled, broiled, or pan fried. A classic accompaniment is sautéed peppers and onions, or a zesty tomato sauce.
Different meats, such as turkey and chicken, have made their way into casings, and offer less heavy and leaner alternatives. These poultry sausages can be flavored with provolone and parsley, or red peppers and asiago cheese. They can also be seasoned to mimic bratwursts, and even combined with apple and sage, making for a wonderful brunch dish.
Classic lamb merguez is a tasty and exotic sausage that will certainly spice up anyone’s menu. This wonderful, spicy sausage is classically tempered with a cooling yogurt sauce on the side, and will certainly awaken anyone’s taste buds.
Even seafood has made its way into the world of sausage! With salmon, scallops, shrimp, and crabmeat as primary ingredients, seafood sausages are fantastic for summer grilling and offer a unique alternative to more conventional seafood options.
Whether you look for pork or chicken, traditional or new, sandwich or plated, sausages offer a great meal planning option.
Here are two of our favorite sausage recipes. We hope you enjoy!
STUFFED MUSHROOMS
Ingredients:
8 oz. sweet Italian sausage, removed from casing
8 oz. hot Italian sausage, removed from casing
12 large white button mushrooms, stems removed
¾ cup grated cheese (mozzarella, Monterey jack, or white cheddar)
2 cups classic white sauce (Knorr’s packaged sauce works fine – follow their directions)
½ cup plain breadcrumbs
2 eggs
Chopped parsley
Directions:
Sauté crumbled sausage until cooked through. When cool to the touch, combine with breadcrumbs and eggs, mix thoroughly. If mixture is too wet, add more breadcrumbs, too dry, add another egg.
Prepare white sauce according to package directions. When finished, set aside.
Place a generous mound of sausage stuffing mixture on each cleaned mushroom cap. Place in baking sheet in a single layer.
Cover mushrooms with white sauce. Top evenly with grated cheese and bake in preheated 350°F oven until bubbly and mushrooms are tender.
Sprinkle with chopped parsley.
Serve and enjoy!
BEER & BUTTER BRATS
Ingredients:
2 sticks unsalted butter
1 large onion, thinly sliced
1 12 oz. bottle of beer
6 brats, raw
Directions:
Heat skillet or grill and cook sausage until almost cooked through
Melt butter in a saucepan. Add onion and beer. Simmer, together, for approximately 15 minutes.
Place brats in beer/butter mixture to finish cooking.
Serve on a soft roll with a grainy mustard and some of the onions.
Enjoy with a cold beverage!
Vrola Meat Co./ Primal Custom Cutting, LLC. 603 Washington Ave., Building # 8
South Amboy
732-525-2255
800-540-1675
Fax:732-525-2252 Facebook
Sales and Marketing Director Bill Zaninelli of Cape May Brewing.
If you’ve been paying attention to the New Jersey craft beer scene lately, you’ve noticed that there is a lot going on down at Parkway mile marker 0. The Cape May Brewing Company is making a big splash.
The recently redesigned logo evokes a breezy, beachy feel, and the company has unified its visual branding. They’ve also just hired a CFO, John Appel, who comes with a Wharton school background. Back in April they brought on industry sales veteran Bill Zaninelli to serve as the director of sales and marketing. We all know that Cape May makes great beer, so what’s all this about then?
Cape May Brewing’s brand new logo.
Zaninelli took the time to meet me for a Saturday morning cup of coffee and give me a little insight. His road to Cape May is a winding path that criss-crosses through Beck’s, InBev, as well as craft brands Long Trail and Otter Creek. In the end, he tells me, “I didn’t want to work for one of the big guys.” Those big guys seem to think that growth will occur just because they say so. Marketing a smaller brand can be tricky. For instance, if the production crew and the marketing department aren’t in sync, opportunity is lost. It doesn’t matter how good the beer is if marketing sells 30,000 cases but production can only come up with 2,000. You’ve missed the market. “And, you know, once you lose that, you don’t get it back,” he says. “There are 15 new IPAs coming out.” He knows. He’s seen it happen.
Zaninelli also knows that won’t be a problem at Cape May. The company has a world-class production manager, Jimmy Valm, who ran the UK production facility for Heineken, also knows distilling, and ran production for Brooklyn Brewing. In addition, “[Cape May has] a really great brewer in Brian Hink.” The brewer and production guy are, as Zaninelli quips, “Siamese twin-like.” That’s critical to putting out a reliable, good product and avoiding situations like the one mentioned above. Even the staff at Cape May’s ever-expanding tasting room are top notch. “Everyone who works there is great. They all care and you can tell.”
Cape May isn’t just investing in talent. “They’ve invested the right way,” Zaninelli says. “We’re one of two or three [New Jersey breweries] that has a centrifuge, which is vital to consistency.” There is also a full-time chemist, Lauren Tomaszewski, who tests daily. The centrifuge has already played a key role in a beer that Zaninelli sees as the leading summer seasonal staple. Without it, the Bog, a pink cranberry shandy (don’t laugh, it’s delicious!), is pretty cloudy. The clarity provided by the centrifuge makes it a pretty shade of pink and a palatable summer treat.
So what’s the plan for Cape May Brewing going forward? It’s going to take some time to collect enough data to establish a base line and make accurate sales forecasts, but there’s some anecdotal evidence that Zaninelli can use to get started. Last summer, they ran out of one of their lead brands, Cape May IPA. That might sound like good news, but the real key is to produce just enough to support the market as it expands. Beer geeks are all too familiar with scarcity marketing, which results in long lines at the brewery and a fair amount of buzz.
However, scarcity isn’t part of a growth plan and Cape May certainly plans on—and is poised for—growth. The company’s “Jersey first” plan will be anchored on a few well-placed reps and the continuation of their self-distribution program. “I really don’t see many craft brands that could currently self-distribute to the whole state,” says Zaninelli. With the investments they’ve made in man and machine that certainly seems possible, but they will continue to explore all options to increase New Jersey distribution. They are going to be using a mobile canning service because the canning line they want to buy doesn’t fit in the space they have now. Consequently, plans to build and expand the brewery are underway.
The bottom line is that craft brewing—any brewing—is a business. Brewing good beer is still essential but being smart in the marketplace is another true necessity.
Deborah Smith, executive editor of Jersey Bites, chats with Chef Nicholas Harary about his picks for wines that will go great with your July 4 fare. He also answers some fantastic questions from our fans in this latest edition of Wine Talk Wednesday.
Here are just a few of the burning questions they discussed:
I pretty much drink the same wine all the time—merlot—because I like it and it’s “safe.” Any suggestions for expanding my horizons within dry, red wines?
Why the swirl? And is it equally important with reds and whites?
How can I know, in advance, what to pair with something sweet versus something savory or citrusy?
Jersey Bites received a complimentary invitation to attend this event.
The time is now to visit Surf City, the expansive American bar and restaurant on the waterfront in Jersey City. It’s a total summer happening with a top-notch selection of food and drink along with great views of the Hudson River and New York City.
The venue has seating options for everyone’s styles. Whether you want to relax at the spacious bar, gather around a glowing firepit, take a seat on the sandy beach area, or dine at a comfortable table and watch the boats cruise the area, there’s a spot waiting for you. Go solo, plan a date night, have a friends gathering, or bring the family. Surf City is a great place to celebrate a special event.
We stopped by early on a warm, sunny weeknight evening. Getting there is easy. Surf City is very close to the Bergen Light Rail and there’s plenty of free parking adjacent to the venue.
Executive Chef Franco Robazetti has created a menu with summer specialties to suit many tastes. Appetizers like crispy calamari, guacamole and artichoke-spinach dip are great for sharing. Entrees include seafood and landlubbers favorites. You won’t find better lobster rolls anywhere in the area. Full of tender, fresh lobster meat on a buttered potato roll, it’s a sandwich that defines the season. Fresh seafood dishes like the salmon or grilled Mayan shrimp are served with a medley of steamed vegetables. Sandwiches include a variety of burgers can be paired with a tasty side like their salads, corn on the cob, or spicy fries, and the kids’ menu includes classic crowd pleasers for the little ones, including burgers, chicken tenders, and mac and cheese.
Lobster roll
Cheers to summer. Relax and refresh as you enjoy the view. Frozen cocktails that include the Surf City Sunrise, Lava Flow, or a Strawberry Rita are total thirst quenchers. White, red, and rose wine is served by the glass or bottle and there’s a nice selection of beer with some local favorites in half-liter mugs or by the pitcher.
Gather your group and stop by after work. Surf City features a happy hour on weekdays from 4:00 p.m. to 7:00 p.m. with special pricing on beer, wine, and cocktails.
Don’t miss your chance to visit this Jersey City hotspot. Summer goes by quickly and a trip to Surf City will be a memorable part of the season’s pleasures.
Surf City 1 Marin Boulevard
Jersey City
201-516-9000
Start your summer with the perfect bite as Susan Bloom takes a look at some key openings around the Garden State. Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].
On April 24, Ani Ramen House followed up on the success of its flagship outlet in Montclair (opened in 2014) with the launch of a second location, situated in the heart of downtown Jersey City’s restaurant row. The restaurant features the chain’s six signature Japanese ramen noodle soups (including yuzu shio, miso, spicy miso, vegetarian, mazemen, and Ani ramen, all incorporating custom noodles by Sun Noodle), as well as “light bites” including crisp gyoza, pork and shrimp buns, chicken wings two ways, and chilled charred edamame; a full bar offers cocktails created in collaboration with master New York City-based mixologist Kenta Goto, owner of Bar GOTO, and features such authentic Japanese ingredients as yuzu, plum, shiso, and calpico. The 2,000-square-foot space seats 110 people, serves lunch and dinner daily, features mural artwork by artist Rich Tu, and also includes an attractive courtyard for outdoor seating.
Beat Street 150 Bay Street
Jersey City
201-656-6600
Beat Street owner Brunner, Chef Harmon and Macias
On June 22, the recently revitalized Powerhouse Arts District of Jersey City welcomed the official opening of Beat Street, a 100-seat restaurant, bar, lounge, and performance space located inside two-year-old nightlife destination Transmission. Owned by promoter KC Macias and celebrated chef Darryl Harmon (the former executive chef at Water Works Restaurant in Philadelphia), the new restaurant at Beat Street features a 15-seat bar where guests can sample locally brewed craft beers, international wines, and artisan craft cocktails utilizing regionally-sourced spirits, as well as a dining room that features vintage flooring, suede-clad light halos, antique gilt-edged table tops, ’80s-themed accents, and an expansive outdoor seating area. The menu includes such signature items as Harmon’s Rocka Falafel Waffle, a sweet and savory dish featuring a house-made falafel mix pressed in a waffle iron for crispness and topped with mint frozen yogurt, Harissa infused syrup, raita (an Indian condiment made primarily with yogurt, cucumber and mint), and micro borage. Harmon’s sloppy joe is nostalgically presented in a custom-designed lunchbox filled with sour cream and onion kettle chips, a house-cured pickle, and a liquid nitrogen-powered root beer float, while Harmon’s native bison tostadas—honoring his part-Lenape heritage—feature Native American fry bread topped with seared bison meat, smashed black bean pudding, gem lettuce, Jersey heirloom tomatoes, cotija cheese, and lime-infused crema. With his selection of Macias and Harmon to drive Beat Street, Transmission owner Howard Brunner is excited to transform the space into “an incredible multi-sensory experience—a gathering spot for locals where they can dine on delicious food and enjoy a variety of genres of live music in a visually stimulating and welcoming environment.”
On May 26, fast-casual chain Chopt Creative Salad Company officially opened the doors of its newest location, in Florham Park, its first outlet in New Jersey. Launched in New York City in 2001, the chain’s 40+ restaurants, currently located throughout New York, Virginia, Maryland, North Carolina, and Washington, D.C., are known for combining seasonal ingredients from local purveyors with authentic flavors from around the world. In addition to an ongoing series of Destination Salads, which feature fresh and innovative flavors from different regions globally, signature menu items at the 48-seat restaurant include the Mexican Caesar salad (featuring FreeBird grilled chicken, cotija cheese, jalapeño peppers, tortilla chips, and romaine lettuce with Mexican Caesar dressing) and the kebab cobb (featuring FreeBird grilled chicken, locally-sourced feta cheese, charred red onion, Mama Lil’s spicy peppers, pita chips, and romaine lettuce with Greek yogurt tzatziki dressing) as well as freshly-brewed iced teas and lemonades. “We’re so fortunate to have fans in New Jersey who know and love Chopt through their trips to New York,” says Colin McCabe, cofounder of Chopt with friend and business partner, Tony Shure. McCabe says, “To those fans, we’re happy to finally say we’re here! We’re thrilled to be opening our first New Jersey location in Florham Park, a community that’s active, health conscious, and which we know will love Chopt’s flavorful, healthy salads.” Chopt celebrated the opening of its new location by offering customers complimentary salads in exchange for a donation to the New Jersey Partnership for Healthy Kids, in partnership with the Madison Area YMCA.
The Halal Guys 4 Teterboro Landing Drive
Teterboro
347-527-1505
The Halal Guys
On June 17, food truck and popular franchise The Halal Guys continued its expansion into brick-and-mortar outlets with the official launch of its newest restaurant in Teterboro, which represents the franchise’s fourth New Jersey outlet (following the opening of locations in East Brunswick in May 2016, Newark in December 2016, and Union in April 2017). The new location is within the new Teterboro Landing retail center near Teterboro Airport. Following a ribbon-cutting ceremony that day, franchise owners/partners Khattab Abuettieh and Mouhammed Abuettieh welcomed guests to the new restaurant, which is renowned for its Middle Eastern and Mediterranean flavors, large portions, reasonable prices, and signature chicken, beef, falafel, and hummus platters served with their now-well-known white or red sauce and prepared to Halal standards. In addition to their New Jersey locations, The Halal Guys also sports locations in Atlanta, Seattle, San Francisco, Dallas, Philadelphia, and New Orleans.
Following the popularity of Kimchi Smoke’s flagship location in Westwood, the restaurant celebrated the grand opening of its second location, Kimchi Smoke House II in Montclair, the weekend of June 14 to 18. The restaurant’s southern Texas/Korean barbeque-themed menu features such signature items as Chef Robert Cho’s Cholander fries (featuring crispy fries loaded with pulled pork, bourbon chipotle sauce, smoked kimchi, cheddar cheese, and scallions), Bad-as-Texas brisket (featuring Creekstone brisket, smoked for 12 hours), bourbon vanilla pudding with Cap’n Crunch, and the unique Chonut (featuring a choice of meat topped with bourbon chipotle sauce, smoked kimchi, cheese, bacon, and scallions on a glazed donut), the pork belly version of which won Best Bacon Dish at Beer BBQ Bacon Fest ’17 in Morristown last month. New additions to the menu at the Montclair restaurant include Korean Redneck Tacos 2.0, with a house-made salsa verde as well as a summer salad, which includes romaine lettuce, grilled corn, grilled cherry tomatoes, and Korean BBQ cauliflower. Catering and takeout at the 40-seat BYOB restaurant are both available.
Luke’s Lobster (pictured at top) 2 Chelsea Avenue, Unit #4-3 Long Branch 732-361-4171
Opened in Long Branch on May 25, Luke’s Lobster—a chain whose flagship location in New York’s East Village was founded in 2009—is excited to bring sustainably sourced lobster, shrimp, crab rolls, and other classic seafood offerings to the Jersey Shore just in time for summer. Founded by one-time lobsterman Luke Holden and now boasting locations in 10 states, Luke’s Lobster is known for hand-picking their catch directly from lobstermen at the dock and immediately cleaning and steaming it at their own processing facility in order to preserve freshness and quality. According to a spokesperson for the restaurant, all of Luke’s Lobster shacks have a cozy nautical theme and a “seaside Maine”-style ambiance featuring comfortable aesthetics, reclaimed wood, and tables and chairs crafted by Luke’s brother Brian, from his wood shop in Maine. To enable a more targeted focus on their new location in Long Branch, the chain closed its Hoboken location (207 Washington Street) in late April, though it will still make its menu and catering services available to Hoboken-area fans by way of its fleet of food trucks.
This July, following the success of its other locations in Hoboken and Jersey City, popular Hudson County bakery and café Choc.O.Pain will open a third location in the popular Jersey City Heights area. The new 3,900-square-foot space will serve as baking and food preparation headquarters for all locations as it offers guests a birds-eye view of bakery operations via a large picture window into the bread room. “It’s an exciting time for Choc.O.Pain,” shares Owner Clemence Danko. “Due to the rapid growth we’ve experienced since opening our first location in Hoboken in 2012, we found ourselves in need of a central location where we can produce our daily fresh-baked breads, pastries, and café items to supply our own locations as well as support the growing demand from area businesses to carry our products.” At the new 12-16-seat café, guests will be able to enjoy the eatery’s signature house-made French breads, pastries, and café dishes, including croissants, chocolate croissants (pain au chocolat), and individualized petit kouign pastry inspired by a cake from Brittany which features caramelized layers of dough filled with raspberry, apple, or chocolate chips—or take them to go. The space will also feature a 600-square-foot retail boutique offering a curated collection of French specialty food items such as macarons, honey, and Alain Milliat jams, making the new location “another little slice of France this side of the Atlantic.”
Marcel Bakery & Kitchen 631 Valley Road Upper Montclair
You may know him from his Mediterranean-themed MishMish Café in Montclair, which opened in December 2014. Now Chef Meny Vaknin is set to open a new eatery: Marcel Bakery & Kitchen, located in the Upper Montclair space formerly occupied by The Cozy End, this August/September. “We’re excited to bring food and drink options such as fresh breads, savory baked goods, dishes with Turkish, Greek, and Middle Eastern influences, and organic coffee to guests in a quick, counter-service, café-style setting,” says Vaknin, of the new outlet. “Montclair has been incredibly loyal to us and we’re looking forward to sharing the love and bringing our approach to food and culture to the community,” he says. “We hope to bring freshness and quality to Upper Montclair and to make Marcel Bakery & Kitchen feel like a second home to our guests.”
Chef Pat Trama grew up in an Italian American family steeped in traditions that focused on faith, family and food. While he was offered a full scholarship to the Culinary Institute of America, he gave it all up in order to work with the likes of powerhouse chefs Charlie Palmer, David Burke and Pino Luongo, before eventually going back to his roots and opening his own namesake trattoria—Trama’s Trattoria—featuring authentic Tuscan style food at the Jersey shore. Here’s his Chef Spotlight, in his own words.
Chef Pat Trama
My earliest food memory is watching my mother and my grandmother prepare Sunday supper. It would start at 9:00 Saturday morning with the first stop being the bakery to pick up the warm bread. Then onto the butcher to purchase salami, cold cuts and the meats for the Sunday sauce. Then onto the nursery for the flowers along with a quick stop at the grocery store for the staples. Once we arrived at home we would put away the daily gatherings and wander out into our garden to see what vegetables and fruits were ready to be picked. On Sunday morning beginning at 6:30, with mom and grandma, we began to prepare the meatball mixture, then rolled them each by hand. Then it was on to the browning of the meats—meatballs, spare ribs, sausage, bresaola—drowned in three inches of Crisco. Later, the garlic would begin to brown in the olive oil along with a handful of just picked basil from the garden and of course, last but not least, her canned Tuttorosso plum tomatoes. This would begin to simmer by 7:45 a.m., and the aroma would wake up the entire house. We [couldn’t wait] to open the lid until 10:15 a.m., to have the opportunity to score a meatball and dunk a slice of Wonder Bread into the not-yet-ready sauce/gravy. By 10:30 a.m. we were out the door to attend church with the entire family, for which I would always be sporting a tomato stained shirt for. It got me every time! And I can still hear my mother scolding me!
After church, we would go down to the general store for penny candy for that evening’s TV lineup of Mutual of Omaha’s Wild Kingdom, followed by the weekly Disney movie. Once we arrived back home, my brother and I would be glued to the television to catch an episode of F Troop and Abbott & Costello. At that time the dinner guests would start pouring in, [and this] lasted into the evening. Anywhere from 10 to 20 people would stop by for a bowl of pasta, glass of homemade red wine, pot of demitasse, Sambuca and a cannoli. That really taught me to appreciate family, culture, food and religion. These are still dear to my heart, and to this day I hope it shows in my food.
I was raised in a second-generation Italian family that loved to sit down and eat, drink and share stories. Most of the stories that were being told are my fondest memories with my family, around the kitchen table.
A flight of Tuscan cheeses with traditional accompaniments and coal-oven crisps.
When I was born, my parents had their own small mom-and-pop Italian restaurant, which is where I grew up. My mom would put me in my car seat and I would be placed on the bar in front of the TV, to be entertained by Bozo the Clown all afternoon. Growing up in the restaurant, I was always capable of taking on another task, and would ask many questions every day, until my father sold the restaurant. My father had continuous success owning night clubs and my mother went into banking. The first bank account she opened was for a young new chef, named Charlie Palmer. He had just become the chef at a local country club, which is where it started professionally for me at the age of 14. At 17, I received a full scholarship to the Culinary Institute of America, from the members of the country club, which they granted me for being the best employee. Later, I decided to forfeit the scholarship and travel with Charlie Palmer to take on a position at the River Café, under the Brooklyn Bridge. In a NY Times article, [working at] the River Café was once [called] the equivalent of attending Harvard Business School for a culinary professional.
Rustachella cavatelli with local smiling earth mushroom, just shucked peas, and shaved pecorino.
After working with Charlie Palmer, David Burke, and Drew Nieporent, my greatest opportunity came working alongside Pino Luongo, who owned Sapore di Mare, Le Madri, and Coco Pazzo, which is when I realized I wanted to go back to my roots and cook authentic Italian food, taught to me by four Italian mothers straight off the boat from Italy in house coats and slippers. They were elderly Italian women who had come to this country with rolling pin in hand, ready to teach young American cooks to replicate their antipasto, risotto, pastas, bread making, soups, meats and fish. Most of the other American cooks in the kitchen would run away from them, but I took this opportunity to absorb as much as I could, and knew it was the opportunity of a lifetime.
A few additional fun facts about Chef Trama:
Location of his most memorable meal: French Laundry
Where he would have his final meal: Alain Ducasse (Monte Carlo)
Advice for young chefs: You must be committed to making sacrifices and paying dues before becoming a chef
Food item that he would choose to be: An heirloom tomato, old seed
Upcoming projects: Collaborating with fellow employee on an empanada stand at the Asbury Park Farmer’s Market. This will hopefully eventually turn into a food truck or small store front
Dinner with any three people? Paul Bocuse—father of gastronomy, iconic, knowledgeable, old school. Prince—multitalented artist, great performer, musical genius. Babe Ruth—[I’m a] huge Yankees fan, [he was] interesting on and off the field, classic slugger.
Fresh gourmet meals you can assemble from ready-made ingredients are a hot trend. But wouldn’t it be even tastier if you could eat well and do good at the same time? Adding a generous twist to popular online pre-portioned meal services, the newly opened Daddy Matty’s BBQ pop-up shop, in Madison, layers an extra-special component to its business model: food donations to those in need.
Daddy Matty! Matt James with his signature BBQ sauce.
Originally launched in 2014 (pre-pop-up), Daddy Matty’s BBQ is the passion project of Madison dad/entrepreneur Matt James. A longtime partner in a financial services firm, James started out with a small-scale catering model—offering mouth-watering smoked brisket, pulled pork, baby back ribs, and more, which he tested out on friends and family. “I was working for myself and realized I had the time to pursue other things that I wanted to accomplish,” he explains. “In business terms, I wondered, ‘Can we create a community-focused business?'” From the start, the venture followed its motto “Everybody Eats” by creating a partnership with the Morris County Interfaith Food Pantry. The profits generated from the catering efforts went entirely to the food pantry for the first couple of years while James tested new recipes and learned the ropes of running the business.
Feeling ready to take the next step in 2016, James began investing a portion of profits into his operations but still maintained Daddy Matty’s core commitment to feeding people in need in the community by donating proceeds and meals throughout the year. “Giving back is part of the DNA of the business,” says James. “Every purchase you make helps to put a meal on [a] neighbor’s plate.”
As the catering picked up, Matt began bottling his signature BBQ sauce (made, he explains, by blistering and then pureeing peppers with “other great tasting vegetables, premium spices, and a little bit of sweet stuff”) and sought out a commercial kitchen to expand his services. Partnering with the owner of another successful local caterer, Mexican Spice, the two businesses began sharing a leased kitchen space and then, in April of this year, launched the pop-up model inside Main Street Wine Cellars.
Open Monday through Saturday, 3:30 to 7:30 p.m., the shop-within-a-shop is a welcoming area right off the store’s entrance. Alongside Mexican Spice’s daily tacos, homemade chips, and other fresh sides, Daddy Matty’s offers weekly signature meals that rotate depending on what James has on the smoker. His do-it-all staffer Bianca Shalakho helps man the storefront and puts the word out with signage and social media outreach. The grab-and-go meals, ranging in price from $35 – $38, are perfect for parents dashing from school to sports and other evening commitments. For those able to plan ahead, meals can be pre-ordered and will be ready for pickup behind the counter.
What’s in a Daddy Matty’s BBQ box? The one we were provided as a sample included the following:
Smoked brisket
German potato salad
Creamed spinach
Green chili corn bread with honey butter
Homemade pickles
Daddy Matty’s Small-Batch BBQ Sauce
Other recent boxes included BBQ ribs and brisket sliders with sides like mac & cheese and coleslaw, along with homemade pickles and corn bread. Additional a la carte items on offer may include gluten-free mac & cheese, “really good baked beans,” BBQ chicken salad, and seasonal delights like a fresh watermelon, feta, and basil salad. Weekly specials can be found on both the Daddy Matty’s BBQ website and on Facebook.
Inside each handy carry box, the meal is neatly packed for easy assembly at home. The meat is vacuum-packed right off the smoker, retaining its freshness, flavor, and aroma. A quick boil right in the sealed package brings it to table-ready perfection. Sides are easily heated on a stove top or in the microwave. One dinner box includes two to three generous servings. The shop also sells full-sized bottles of James’s killer BBQ sauce, in case the small cup provided isn’t enough to satisfy your drenching needs, along with a selection of a la carte items.
Convenient, easy, and delicious, Daddy Matty’s BBQ offers a fantastic option for enjoying a high-quality meal at home without the work—and knowing that your purchase helps fund an important cause kicks it up another notch. “[A portion of] all of our sales go toward our donations,” James explains. “We’ve been able to donate about $5,000 so far and I would hope that this year alone we could match that.”
Catering for events of all sizes is available, and Daddy Matty’s can also be found plating up BBQ delicacies at events around the state, using a massive commercial smoker that James hauls on his own truck. All these services fuel James’s commitment to share the wealth. “There’s a lot of layers to what I’m trying to do,” he explains. “The commitment I want to be able to make the community and the people who work with me—I’ve always felt luckier than I probably deserve. There needs to be some element of giving back.”
To inquire about catering or to pre-order a meal box, call 973-845-8711.
First, a bit of history: Artie Castrianni opened the original Callahan’s in 1950, when he purchased a gas station in Fort Lee that sold burgers and snacks. For 50 years he and his signature, handmade hot dogs defined the shop—and made a mark on the surrounding community. In 2000, Castrianni passed away, and in 2006 the family sold the business. For Daniel DeMiglio, Castrianni’s grandson, however, the story of this business was far from over.
“Being raised in this business since I was seven years old and seeing my family operate Callahan’s for many years, I take a lot of pride in working for my last name and not my first name,” says DeMiglio, who restarted the business with a food truck in 2014, and opened Callahan’s in Norwood in April 2015. “My grandpa was a huge mentor for me. He’s my hero and the inspiration for why I do this and why I brought the business back. Everyday I wear my grandpa’s dog tags. I haven’t taken them off since 2000. He’s been with me ever since.”
Callahan’s in Norwood
While the Norwood location drips with nostalgic design, the business has not been left behind by social media. “I have a huge wall of memes that I make for the business, and they change every month,” says DeMiglio. “Callahan’s has not only been a great product for many years, but now it is also a fantastic experience, and it’s a reminder of what being American to me is and what embracing that feeling of Americana is.”
The jam-packed menu adds a squeeze to that embrace. Head chef Danny Fabian still cooks up the same “ripper” (fried) hot dogs that the restaurant served 60 years ago. And now there’s so much more on the menu. “Grandpa was the man who steered the ship years and years ago,” says DeMiglio. “I had a dream and I brought it back, and now it’s going viral,” he says, referring to the restaurant’s strong social media presence, particularly on Facebook. “My grandpa would be laughing at that.”
DeMiglio, 34, graduated from the University of Scranton in 2006. Two months later the restaurant was gone. He found a job with the National Basketball Association, which took him across the globe, including to Beijing for the 2008 Olympics. “I took that Callahan’s shirt and wore it everywhere,” he says. “I learned a lot about the American experience and how people embrace the American brand.”
Before opening the restaurant, DeMiglio started with a food truck. His first event was April of 2014, and now that original truck can be found at Van Saun Park in Paramus, six days a week. On the weekends, the chef from the original Callahan’s, Juan Romero, is in the truck helping cook for everyone at the park.Callahan’s opened another food truck in 2016—this one travels the state to cater events.
“During that time, my father was battling prostate cancer, and that was the biggest thing for me,” says Demiglio. “I dedicated that truck to my dad. It was important for me to get that truck out there and done before his surgery. He’s cleared, he’s been great and he can’t be more ecstatic to see what I’ve done with the business.”
Family is what drives Callahan’s. DeMiglio sees his parents, Aunt Terri, Uncle Rick and Grandma Ida as “guiding lights of support.” “It’s pretty cool and surreal to see what has transpired the last four years and how much growth there has been,” says DeMiglio. The growth has included several awards, titles, and accolades, which are documented on the Callahan’s website. “That’s a testament to all the people around me. I have a great staff. I always say that it’s not ‘me’ it’s ‘we.’ The team that I have and the family that I have are the best. That’s why we’ve become so successful—because of the people.”
Monday marked more than a ribbon-cutting; it felt like opening night.
With a sense of anticipation usually reserved for a red carpet premiere, Paper Mill...
The Colonial, which opened nearly 70 years ago, is a vintage, stainless steel beauty—built and installed by the long-gone Mountain View Dining Car Company, which operated a small factory on the Newark/Pompton Turnpike (Route 23) in the Singac section of Little Falls. The diner displays the signature Mountain View exterior design feature: pointed, “cow-catcher” corners. The bright interior is highlighted by a long, spacious counter and round swivel stools, along with stainless steel wall panels and decorative tile. The grand, glistening roof with its many abstract angles is, quite literally, the eye-catching crown of the Colonial.
