One Saturday morning last year, as I embarked on my exercise route, I noticed a change to one of the storefronts in my little beach town, Point Pleasant Beach. Hand painted on the window was the logo for Last Wave Brewing and the words “Coming in Spring 2017.” Pressing my nose to the glass, I could see a gutted building, some wires hanging from the ceiling and a few piles of construction debris. Spring, huh? Good luck with that.
Breweries are popping up everywhere here in New Jersey and this one snuck in right under my nose, only blocks away from where I live. Progress was slow at first but as I trotted past the site in the weeks that rolled by, it seemed to pick up momentum. One morning last winter I saw the front door propped open and couldn’t resist the chance to peek in. The owners and brewers, Bert Roling and Nick Jiorle are two of the friendliest guys you’ll meet. They, and several family members who were there to help out, looked pretty busy but took the time to chat anyway.
Just to be neighborly, I stopped in a few more times as things were taking shape. I met parents, aunts, uncles, and a friend or two. Looking back, I probably should have brought them a bundt cake or a casserole to welcome the new families into the neighborhood. Since I didn’t do that, I made sure to be there for the grand opening on the Saturday of Memorial Day weekend. I’m not a bad neighbor after all!
A handmade logo is prominently displayed in the Last Wave taproom.
Besides the beach theme (Bert and Nick are surfers after all), you will notice that Last Wave’s taproom has a homemade feel to it. That’s because it is. The beautiful handmade wooden logo, the clever tasting flight crates—much more sensible than those precarious paddles—and the repurposed pallet wood paneling were all done by either Bert and Nick, or friends and family. Dani, Bert’s wife, is the tap room manager and was responsible for the layout. Make sure you check out the surfboard art and, if you’re an artist yourself, ask about displaying your work in the mini gallery. Light and airy, Last Wave is a board-shorts-and-flip-flops kind of place.
OK, enough background. Let’s have a beer! Last Wave offers solid, tasty, and approachable styles. It’s brand new so don’t expect crazy adjuncts or barrel aging…yet. That said, their aptly named Rogue Wave is a little different. It looks like a standard golden ale but has the hop profile of a pale ale. It turns out, that’s exactly what it is. New brewing equipment always takes some getting used to. It took them a little longer than expected to extract the hops from the boil on their standard golden ale recipe. So, as Bert told me, “We leaned in.” A change-up in second addition hops complemented the over hopped golden ale and transformed it into a very interesting pale ale. Here’s the complete lineup from opening day:
Red Sky Red Ale: A hint of chocolate up front but finishes with spicy rye
Rogue Wave Pale Ale: Bright and mildly bitter with lemon notes
A Frame Wheat IPA: Hazy, juicy and lots of grapefruit hoppiness
5/4 Coffee Stout: Named for a cold weather wet suit, it delivers a nice jolt of coffee then finishes round and a little sweet
Sunshine fills the busy taproom at Last Wave Brewing.
Lately there’s been a lot of talk among the independent craft beer community about threats to the industry posed by the Big Corporate Beer Monster. In what some might call an uncertain climate, Last Wave is a reminder that the independent craft brewing industry is, in fact, still a community.
So, to Bert Roling and Nick Jiorle, I say, “Welcome to the neighborhood!”
Citymeals on Wheels isa non-profit organization offering the homebound elderly nutritious meals and essential companionship for the past 35 years.
On Monday June 12, the organization hosts its 32nd Annual Chefs’ Tribute to Citymeals event at Rockefeller Center. The star-studded evening will feature over 40 internationally renowned chefs showcasing Mediterranean cuisine and culture. In 2016, Chefs’ Tribute to Citymeals raised over $900,000, subsidizing over 140,000 meals.
New Jersey Well Represented
Chef Meny Vaknin of MishMish Café in Montclair will be one of the participating chefs at Chefs’ Tribute. The acclaimed New Jersey Chef will be preparing his favorite Mediterranean-inspired concoction: pulled lamb over saffron with cauliflower cream and herb tahini.
I recently had the opportunity to ask Chef Vaknin our Chef Spotlight questions, and learned about his commitment to this worthy cause.
JERSEY BITES: What is your earliest food memory? VAKNIN: Soft boiled eggs with bread in a cup for dinner, best eggs I’ve ever had!
When did you realize you wanted to make cooking a career? Since I was a kid really, but more so after I finished the military service in Israel. Then I really decided after working for six years in NYC before going to culinary school.
What is the most memorable meal you’ve had? Had an amazing meal in Tulum, Mexico. It was very simple but so fresh and flavorful. We had grilled prawns over some herbed potatoes, fried calamari—the best I’ve ever had—and a seafood ceviche. Very inspiring.
What is your cooking style?
I love mixing my childhood flavors with the traditional French cuisine, which I was trained for. They come together beautifully and create an instant eating experience.
How did you decide to get involved with Citymeals?
I think it’s a great cause. I am very grateful for everything I have in life so I’m happy for every opportunity I have to give back, more so if it is through food.
We see you’ve decided to make pulled lamb over saffron with cauliflower cream and herb tahini for the upcoming 32nd Annual Chefs’ Tribute to Citymeals event on Monday, June 12, at Rockefeller Center. Why did you chose that dish? Lamb is my favorite protein to work with. This dish represents my cuisine and the flavors I grew up with.
Participating chefs include Daniel Boulud, Jacques Torres, Markus Glocker, and Michael Psilakis. A complete list can be found here.
Tickets to the event can be purchased here.
More About Citymeals on Wheels
Citymeals was founded in 1981 by longtime New York magazine restaurant critic, Gael Greene, and legendary cookbook author and teacher, James Beard, after learning thousands of their older neighbors had nothing to eat on weekends, holidays, and in times of emergency. Now in its 35th year of serving homebound elderly New Yorkers, Citymeals has delivered over 54 million meals throughout the five boroughs, providing a lifeline of nourishing meals and vital companionship to seniors in need. Working in partnership with community-based organizations and senior centers, Citymeals prepares and delivers over 2 million meals for more than 18,000 of their frail aged neighbors each year. The organization has also maintained a fundamental promise since its founding: 100% of all public donations are used entirely for the preparation and delivery of meals.
Beth Shapiro has worked with Citymeals since 2006, the last five as executive director, and during this time has overseen an increase in volunteer hours by 68%, including individual, corporate and culinary industry volunteerism. She has also launched Chefs Deliver, which takes some of the city’s best chefs out of their kitchens to deliver specially prepared meals to their frail aged neighbors, reestablished the Citymeals Young Professionals Committee, expanded online fundraising, and oversaw the increase in the number of meals delivered and elderly nourished.
Salt Creek Grille – Princeton is proud to announce that it has appointed Dan Luber as its new executive chef. In this role, Luber will oversee the creation and execution of the restaurant’s highly acclaimed, award-winning menu.
Chef Luber received his professional training at the Art Institute of Philadelphia, and his culinary style embraces fresh, local ingredients, with a modern twist. One of the South Jersey native’s favorite dishes to prepare is Jersey scallops with wild mushroom and mesquite grilled asparagus with a lemon and red pepper gremolata and beurre rouge. He draws inspiration from his staff, close friends, and family to create unique, flavorful dishes. Prior to joining Salt Creek Grille as a sous chef, Chef Luber spent a year at Redstone American Grill in Marlton. He has also worked at the ChopHouse in Voorhees and Witherspoon Grill in Princeton. He took some time out of his busy schedule for a Jersey Bites Spotlight.
Chef Dan Luber
JERSEY BITES: Describe your cooking style. CHEF LUBER: Seasonal, for sure. I like to use locally sourced produce and try to get the best quality around. Using fresh ingredients is something that I take very seriously and try to instill in my cooks and chefs. Sauces from scratch, locally sourced seafood—all domestic fish. We currently use Local 130 Seafood as our main provider of fish. And our filet and NY strip are 100% grass-fed beef that we source right out of Skillman, from Simply Grazin’.
What is the greatest opportunity that has come to you as a result of cooking?
My fiancee, Joy; our new baby girl, Ava; and my stepdaughter. Joy has changed my life on so many levels, and if it weren’t for my career I would never have been blessed with the opportunity of [having these] three beautiful ladies in my life.
It’s your last day on earth: what will your final meal be?
This is a tricky one—so much to choose from! I would start out with a plain slice of pizza as an appetizer, my momma’s chicken cutlet, and mashed potatoes as my entrée. My dessert would have to be a brownie sundae with all the fixins.
What is the best advice you have for young people interested in becoming chefs?
To not let the ego get in the way. Stay calm and never forget that there is always more to learn!
What is your beverage of choice?
Anejo tequila, on the rocks. Three to four ice cubes and no fruit.
If you could have dinner with any three people, who would they be and why?
Three isn’t enough. I would have to say my entire family. In this business, it’s very tough to keep in contact with family members, especially around the holidays. Family is important to me—that’s something my dad and mom both instilled in me.
Are you working on any upcoming projects our readers would be interested in learning about?
We are rolling out a new menu in June, and a lot of new and exciting items are coming aboard. I’m currently working with our corporate chef, Scott Green, to put the finishing touches on the menu, which comes to life June 6!
While owning a bakery and a restaurant—at separate locations—is sure to keep anyone’s schedule packed, Natalie Colledge, owner of Montclair’s Plum Bakery and Plum on Park, recently took the time to sit with Jersey Bites for an in-depth conversation. During our chat, I learned about Colledge’s experience growing up in and around her family’s bakery, the origins of—or motivation for—her “let’s do this” approach to seemingly everything, and her journey to a gluten-free life.
What’s your earliest food memory? I was probably three. My father made these puff pastry, boat-shaped things, and it had either strawberry or cherry filling. I couldn’t reach the table height, but my father brought a chair and I stood on the chair and he gave me a spoon, and I put in the filling and pushed it off the spoon right into the pastry. I remember doing two of them and then all of a sudden my father was like, “Gotta move this along,” and he came up behind me and took a whole scoop of the filling and filled them all in like 30 seconds. But I was like, “Wow, I did this whole sheet pan!” To me he didn’t even do that—I did that whole thing.
When did you realize you wanted to make this a career? Always. I went to college for something other than that, and I was just like, “What am I doing? This is not want I want to do.” I was pre-med.
Was there an “aha!” moment? When I was almost finished with undergrad, I remember thinking, I really cannot imagine myself sitting in a lab, looking through a microscope. I wanted to create, and make, and move around. At that time, though, the baking part was just much more of a man’s world. The whole baker thing is such a European thing, and I’m 100% German. I worked with all men—that was my life. Also, this was 25 years ago: it was not really as common for women to be in the business, which it is today. It’s not uncommon to have full staffs of just women now.
Any interesting stories about where and with whom you started baking professionally? I was 16 and my parents were in Europe. At the Styretowne Bakery, in Clifton, which is now my brother and his wife’s, there was [an issue] with the electricity. If the air conditioning and oven were on at the same time, all the power shut off. We had a rotating convection oven that fit 15 whole sheet pans at once, and it shut down. We had to get inside the control room of the oven and manually crank it to get everything out or it was going to burn. It was a Friday and it was really busy—there was a line out the door. All the sales had to happen without a register, and I was trying to get them all settled. I had to get all the bakers to continue doing what they were doing because rising dough doesn’t wait for anyone. If we’re no longer using machines, then fine, get out the rolling pan. It was just getting everything set within five minutes. Controlling like 15 people and 40 different batches of dough, and it’s like, “Alright, we’ve got this. Until the power comes back on, we can handle this.” That was the moment where I thought, I’m pretty good under pressure. I can handle this.
What is the greatest opportunity that has come to you as a result of baking? It was about 15 years ago. My husband had a friend who had Celiac. And I had no idea what that was. He was coming over for dinner and I said, “What do you mean he can’t eat this or that? What can he eat?” And then I just started thinking about it more and thinking there’s plenty of things he can eat: meat, potatoes. But how boring! I want to make crepes for dessert! I lived in Manhattan at the time, and I bought books about gluten-free baking and was like, Oh, this is really exciting. When I started working with [gluten-free] flours, Whole Foods didn’t have Bob’s Red Mill. That wasn’t around [yet]. I had to go to different neighborhoods to get different kinds of flours. Chick pea flour was terrible. The flavor was just so strong in the bean. But here I’m making a loaf of bread and I’m thinking, I have to knead this dough, and I’m like, none of this is what I know, and it became so exciting. Baking is something that just works [for me]: I don’t know why, but I just know know what I’m doing and it works. I want a challenge. So I threw myself into it and tested it and then people started asking about gluten-free products in my family’s bakery. And I was like, “I know what you’re talking about!” And I started making breads at home and bringing them into the bakery. Because another thing [to keep in mind] is cross contamination. And I know from being in a bakery that at the end of the day you can run your finger across the counter and there’s flour. It’s airborne. It’s everywhere. So I made my home gluten free and at the time, I was just doing a couple of loaves and then I started doing other treats. I started making cupcakes and special orders for people, and then full cakes. I just became known as the person who made gluten-free products, [at a time] when you couldn’t find it anywhere.
Coconut layer cake
You opened up your restaurant, Plum on Park, in 2010. How did that come about, and what were the first few years like? The baking wasn’t a challenge anymore. I wanted to really cook. And my husband had recently been diagnosed with cancer. It was kind of like, “Life is short.” So I opened the restaurant. He passed away in 2012. After [a partner] passes away, as a caregiver, you don’t care about yourself. You don’t exist. Their comfort is your life. And I thought that my tiredness and lack of focus was because I had no time to myself. But after he passed, I just kept getting worse, to the point where my joints and hips were killing me, and I couldn’t sleep on my side. If I put my head up against this wall I would be asleep. I fell asleep at the restaurant and the manager was like, “I think you should go home.” I went to my regular doctor and he said I was depressed. And I’m like, “I am not depressed.” My husband wasn’t killed in a car accident; I knew what was happening. I was prepared as you can be. But that was the answer I kept getting. I went to a healer but when there’s not that MD stamp, you’re kind of like, “What does he know?” It was a lot easier to not listen to him. The things he was telling me to do, I was like, “I don’t have time for that.” Then one of my customers saw me sleeping at the restaurant with my head up against the window and I didn’t even know it. He gave me the name of a doctor and said, “This woman will know what to do—she’s an MD but she does holistic medicine now.” As soon as I got my blood work back, she said, “You need to come in right now. You have no vitamin B.” But I ate tons of leafy greens! It turns out that gluten stops absorption of the vitamin B that you would find in regular foods. My body didn’t convert it, and [as a result] I had toxic levels of some other things. She said extreme stress that brought it out and exacerbated it.
How did you respond? A month later, I went to Paris for my 40th birthday, and there was no way I was going to Paris and not eating a baguette. After four days, I was in the hospital. My body was done. But I was probably eating a baguette and four croissants a day. After two weeks of not eating gluten, it was like the clouds had parted and the sun was shining and the birds were chirping: “Hallelujah!” I was like, “I’m never touching gluten again.”
Was that how you decided to open Plum Bakery? When I opened Plum on Park [where all menu items can be made gluten free], I made gluten-free bread and pastries, which were for sale there. But I would make 12 cupcakes for the restaurant that day, and I would have one customer buy them all. Or I’d make four loaves of bread for the restaurant, which we were using not only for our sandwiches but for sale, and one person would buy them all. It was becoming too much. I was initially looking to just hire someone for baking—not to open up a bakery. And then on a drive to the post office two years ago, out of the corner of my eye, I saw a “Store for Rent” sign. I thought, This is great; this is small enough.It had been an upholstery shop. It was close to the restaurant, but it had to be a retail spot—it couldn’t just be a baking facility. So I thought, I did that bakery thing for 20-something years. I could do it again! It took nine months to open up, and on the first day, I remember looking out the window and wondering what would happen if there were an accident because there were tons of people outside, waiting to come in. I think we sold out by 10:30 in the morning. I never thought it would be that successful right away. I remarried in March 2016, and we’re [running the bakery together].
Sausage, pepper and mozzarella stuffed breads
That’s wonderful. What ingredient do you always have on hand at home? Butter. And really, really good olive oil. I go to the olive oil store on South Park Street. They have this Tuscan olive oil that’s phenomenal. But a friend of mine was in Tunisia and brought me back Tunisian olive oil which was probably the best olive oil I’ve ever had in my life. He said that a lot of what he heard during the tour was that a lot of the olives from Italy are from Tunisia. Your mouth was just like “Oh my God.” It was amazing. Phenomenal.
What is your beverage of choice? Vodka martini.
What is your favorite comfort food? Soft-boiled egg.
What New Jersey bakeries or bread shops do you love, besides your own? I have to say my family’s bakery is one of the best. I know the quality of the ingredients that they use, but I can’t eat it because of my gluten allergy.
Is there anything else you’d like to tell us? I get some lashing from some people [who say] I opened up the bakery because it’s a fad—that I just jumped on the gluten-free bandwagon. But actually I took almost 20 years of gluten-free knowledge and every single book worth buying. I’m not here to preach to you saying you have to do this. I’m here to offer an option for people who can’t have gluten or for the people who feel better without it. And I really think that it’s a huge world and there’s plenty of room for people to have their opinions. And if you want to eat wheat, go ahead, but don’t look at me weird because I can’t. When I ask if there’s wheat in there, please just answer me. There are plenty of places that don’t want to deal with it, and I get it. There’s a huge responsibility in saying, “We can do this, we can do that.” I’m not a scientist. I know how gluten makes me feel, and that’s all I need to know. I’m only here to answer for myself.
Fresh fruit tarts with vanilla pastry cream and meringue topping
Considering the occasion, if the legendary American folk singer and balladeer Woody Guthrie was still alive and kicking today (he died on October 3, 1967), it would be more than appropriate to request a few verses from his classic tune “So Long, It’s Been Good to Know Yuh.”
Steven Kolovos (left) and Tom Philis
There was a sentimental gathering of patrons in the early morning hours of Memorial Day at the Egg Platter, located on the Paterson side of Crooks Avenue. The 21 egg plate varieties, along with all the other comfort-food items on the menu, will come to an end on May 31, when the Egg Platter turns off its lights for the last time. Local news stories reported the site would be developed as a multi-use building, and that the diner would be removed. The diner’s demise had been under discussion in the press for more than a year, given the plans to redevelop the property.
The fate of the brave, little stainless steel diner, built about 70 years ago by Master Diners of Pequannock, is uncertain. There was hopeful speculation the diner car somehow would land at the Paterson Museum, but at first glance this seemed like an unlikely scenario, given the costs and logistics needed to move the prefabricated structure. If razed, the Garden State would lose one more vintage, golden-age beanery—another piece of Jersey Americana history and culture that, sadly, would land on the proverbial scrap heap.
The Egg Platter is a first cousin to the popular Bendix Diner, located in Hasbrouck Heights, at the intersection of Routes 17 and 46. Master also built the Bendix, which is larger than the Egg Platter but shares similar design features. The Egg Platter originally was known as Geier’s City Line Diner—a reference to its spot on Crooks Avenue, the boundary line between Paterson and Clifton.
Throughout the morning, partners Steven Kolovos and Tom Philis remained stoic, steadfast and faithful at the grill, turning out eggs, pancakes, French toast, corned-beef hash, potatoes and bacon for patrons who were on hand for their final meals. They’ve operated the Egg Platter since 1977. After 40 years of business and customer service, the duo, wearing melancholy smiles, seemed resigned to the diner’s fate.
This reporter stopped in at 7 a.m. and ordered two eggs over easy with bacon, just for old time’s sake. Customers chattered, eggs sizzled, waitresses smiled, coffee flowed, and silverware and dishes clinked—inviting, reassuring diner sights and sounds that soon would disappear. Nevertheless, despite the gloomy undercurrents within the cozy confines of the diner, a convivial atmosphere persisted. It was a reflective, nostalgic moment for a quorum of wayfarers to reminisce about their memories of the Egg Platter, which they described as the perfect place to land after a night of carousing during their wild and crazy younger days.
Eggs over easy with bacon; toasted bagel on the side
Diners are more than just places to eat. Food is only half the meal. They’re part of the Jersey landscape, language, attitude, culture, spirit, and DNA. This was evident even as the Egg Platter counted down its final hours.
“Lest we forget,” Memorial Day, originally known as Decoration Day, is a solemn national remembrance to honor fallen heroes who made the ultimate sacrifice while serving in the Armed Forces. But on this particular Memorial Day, at the corner of Getty and Crooks avenues, there was a brief, respectful digression, a breakfast gathering of firemen, tourist, diner fans, shutter bugs, well-wishers, local residents and loyal customers, all of whom turned out to bid farewell to the Egg Platter.
OK Woody—one more time: So long, it’s been good to know yuh So long, it’s been good to know yuh So long, it’s been good to know yuh What a long time since I’ve been home And I got to be driftin’ along.
Eggs. Lots of eggs!
Pancake and egg platters
A symphony of breakfast delights on the flat-top grill
Here’s Susan Bloom’s latest look at some key openings around the Garden State. Have a restaurant or food outlet opening, closing, or other key development to share? Email your news to [email protected].
On May 4, the Reeds at Shelter Haven in Stone Harbor opened Stone Harbor Pizza Pub, the fifth dining concept for the 37-room, boutique, year-round luxury resort and wedding venue located by the beach and Shelter Haven basin. The new bay-front pizza destination serves a variety of specialty pizzas and pub fare along with 12 local craft brews on tap in a contemporary rustic setting that features whitewashed exposed brick, distressed woods, industrial finishes, and seating for roughly 100 indoors as well as on an outdoor deck. The Reeds resort also opened its Water Star Grille on May 15 and taqueria-style Buckets Margarita Bar and Cantina on May 5 and will launch its Wafflewich Ice Cream and Waffle Shop (featuring the renowned waffle and-ice-cream sandwiches made famous on Coney Island) on June 26. “As The Reeds heads into its fifth summer, it seems only appropriate to welcome our fifth dining concept to Stone Harbor,” said Ron Gorodesky, managing director at The Reeds. “We’ve had incredible success with the culinary program at the resort and Stone Harbor Pizza Pub brings yet another style and experience. We look forward to welcoming hotel guests and the community to one more spectacular bayside dining outlet.”
Bar Louie 675 Route 1 South, Suite 8 (at The Plaza at Woodbridge)
Woodbridge/Iselin
848-214-0010
On May 19, Woodbridge welcomed the official launch of Bar Louie, a popular chain known for its shareable plates, flatbreads, salads, sandwiches, burgers, signature dishes such as its Spiked Bulleit® Bourbon Burger, Buffalo Chicken Tatchos, and Voodoo Chicken Sandwich, and extensive selection of beers, wines, and hand-crafted cocktails, including its Stoned Fruit Sangria (combining flavored vodka, sparkling rose, citrus fruits, and juices topped off with prosecco) and “Me and Julio” margarita. With over 125 locations in 29 states, the opening represents Bar Louie’s second New Jersey location, following the opening of their first Garden State location, in East Brunswick, last December. “We’re excited to join the Woodbridge community and offer a gathering place where local friends and neighbors can come together and relax,” said Bar Louie Woodbridge Director of Operations Pete Ciaramella. “We look forward to welcoming future patrons and taking the bar experience to new heights for all who enjoy premium cocktails, local brews, great food, and hanging with friends.” Spokespeople for Bar Louie, which was founded in downtown Chicago in 1990 and is headquartered in Addison, TX, report that the launch of this new location has brought 75 jobs to the area.
Following the success of its two-year-old location in Manhattan, Eons Greek Food For Life will open a second location in Paramus on May 25. Promoting the health benefits of a Mediterranean diet, the quick-casual eatery features build-your own salads and dishes founded on choices of pita or rice, a protein such as chicken, steak, lamb, or pork, and sides, including hummus. The restaurant reflects the partnership of chefs George Georgiades, formerly of Varka (Ramsey) and John Piliouras, formerly of Orama (Edgewater), Nisi Estiatorio (Englewood), and Sofia (Englewood).
Following more than nine years of success enjoyed by Mambo Tea House on Rutherford’s Park Avenue, the popular Cuban restaurant has just launched a cozy satellite eatery named Mambo Empanadas across town on Union Avenue. Officially opened the week of April 24, “Mambo Empanadas is a smaller place that emphasizes empanadas stuffed with beef, chicken, fish, cheese, and mushrooms as well as popular American fillings like mac ‘n cheese, cheeseburger, and margarita pizza,” said owner CiCi Nunez. “We’ll be featuring the crispy empanadas that we offer at Mambo Tea House as well as unique empanada varieties including sweet corn with Mexican cheese and onions, broccoli with cheddar and mozzarella, and Nutella and banana.” The 30-seat restaurant, decorated with palm-tree-themed wallpaper, also features such dishes as Latin-spiced rotisserie chicken, Caribbean ceviche, and Dominican specialties. “Mambo Empanadas captures a little bit of everything,” Nunez said.
On May 12, Montclair welcomed the launch of Punto Rosso, an Italian restaurant featuring authentic dishes that are 100% gluten free, as well as a wide variety of small-batch, freshly prepared items that are based on original family recipes. “Our goal at Punto Rosso is to accommodate our customers’ unique dietary needs by serving them delicious Italian food that doesn’t compromise on taste,” said co-owner Duke Carlino, whose family has also owned the popular La Riviera Trattoria in Clifton for over 30 years. In addition to the use of non-GMO, organic ingredients imported from Italy, fresh house-made mozzarella and pasta, and 100% organic, grass-fed meats, signature menu items include the Pork Chop Punto Rosso, a 12-ounce pork chop served in a balsamic fig reduction with toasted potatoes and vegetables, stuffed shrimp with crab meat served in a white wine sauce and a touch of marinara, and the La Romina salad, which features grilled romaine, shaved grana padano, pancetta, and house-made Caesar dressing. The restaurant also serves desserts baked by Carlino’s company, Duke’s Gluten-Free Desserts, which are featured in restaurants across the tri-state area, and has just begun selling packages of their special family-recipe, gluten-free pasta to customers. Working with chef/co-owner Ryan Vargo, Carlino and his sister Maria, the restaurant’s manager, hold official certification from the Gluten Intolerance Group, an industry leader in the certification of gluten-free products and food services.
Punto Rosso Ristorante, Montclair
Saladworks 341 W. Main Street
Freehold
732-462-0275
On May 3, brothers Carlo and Fred Procaccini opened Saladworks in Freehold, marking the second Monmouth County site for the popular franchise (the first is in Holmdel) and the latest addition to the quick-casual restaurant’s roughly 30 New Jersey locations. The brothers, Princeton natives, had owned two locations of Primo Hoagies before investing in Saladworks—a national franchise with more than 100 locations in 15 states which offers a variety of fresh signature and build-your-own salads as well as soups and sandwiches—and hope to open additional Jersey-based locations of Saladworks soon.
Opened on April 28 under the new ownership of New Jersey natives and proprietors Greg and Colleen Gewirtz, the historic, 120+-year-old hotel’s dining and bar areas have been fully renovated and the hotel’s revamped restaurant, the Surf City Bistro, has been outfitted with all-new kitchen equipment as well as an energetic new chef and kitchen staff. “Our new menu features fresh seafood, steaks, chicken, pasta, burgers, sandwiches, salads, bar pizzas, soups (including clam chowder, French onion soup, and a soup of the day), and various appetizers and desserts,” said Greg Gewirtz. “In addition to the restaurant and pub bar, our separate Clam Bar is legendary on LBI as a popular destination from happy hour through about 10 p.m., where we offer drinks and a variety of fresh clams, shrimp, oysters, mussel dishes, and other seafood appetizers.” The Surf City Hotel complex also includes The Beach CIub, another separate bar area which is open from 9 p.m. to 2 a.m. and features live music throughout the summer, as well as the Surf City Liquor Store; together, the hotel’s restaurant, pub area, Clam Bar, and Beach Club seat over 450. “Our hope and goal is to make our entire Surf City Hotel complex a fun, comfortable, and family-friendly place—with great food—that carries on the legacy of this historic site and continues to build wonderful memories for visitors for years to come,” Gewirtz said.
Following the success of Tacoria Mexican Street Kitchen’s flagship location in New Brunswick, which opened in February 2016, the restaurant is set to launch a second location, in Montclair, this summer. “We bring authentic Mexican cuisine with a twist,” said co-owner Sean Patel of the restaurant’s unique grilled burritos, wrapped and grilled quesadillas, tasty nachos, fried golden avocado, and other popular menu items. “Our sauces are all made in-house and our food represents the height of freshness,” he said, noting the absence of any kind of freezer on the premises. The new Montclair location, set to open in the former home of Euro Barbecue and Elevation Burger, will seat 60 to 80 people. “Montclair is a true foodie destination and we hope to bring something new—a different and fresh take on Mexican cuisine—to the Montclair community,” Patel said.
The days are getting longer, the temperatures are higher, and excitement is building…Summer is almost here! This also means that cooking techniques and center-of-the-plate items are also changing. Lighter dishes, packed with flavor, and simply prepared, now come to the forefront.
Year-round favorite, the hamburger, takes center stage. Somehow, burgers just taste better when they’re hot off the grill and adorned with a thick slice of ripe Jersey tomato. The hamburger’s trusty cousin, the hot dog, is not to take a back seat of course. A natural casing on a hot dog lends that “snap” that evokes the backyard parties and get togethers. Simple toppings like relish, sauerkraut, and onions bring their unique flavors to the fiesta. While hamburgers and hot dogs totally deserve their top positions, there are some other great summer items that often get overlooked.
Teres majors, also known as petite fillets, are steaks that are extremely tender, tasty, and versatile. Simply season with salt and pepper, grill until medium (140° F) and let rest. Slice against the grain and serve atop a Greek salad or a simple spring mix. It also makes an unbelievable steak sandwich when topped with fried onions and a creamy horseradish sauce.
For a taste of the exotic, try ground lamb. Season with grated garlic, salt, pepper, chopped mint, dill, or any of your favorite herbs and spices. Take a skewer that has been soaked in water and form a “sausage” out of the ground lamb using the skewer as a guide. Place on the grill and cook thoroughly. When done, serve with a Greek yogurt flavored with dill, lemon and garlic. This dish, known as kofta kabobs, is sure to bring the flavors of the Mediterranean right to your backyard!
Kofta kebabs with sauce and tortillas tacos.
Don’t let a whole fish intimidate you. Nothing is more delicious than a whole fish such as branzino that’s been prepared for the grill by your local fishmonger. Stuff with your favorite aromatics such as fennel, carrots, celery, oranges, lemons, and limes. Rub liberally with a neutral-flavored oil, salt, and pepper, and place on the grill. For a medium-thick fish, cook for 5 to 7 minutes per side, gently turning once. Remove from the grill, dress with fresh lemon juice and a good extra virgin olive oil.
For individuals, these great items can be found at many retail locations in our food rich state. For restaurateurs, a USDA inspected foodservice facility, like Vrola: Center of the Plate Specialists can cut and deliver any item to spec. On-staff specialists will be able to help source these and many more items to make your summer fun, tasty, and exciting!
Joe Vrola of Vrola: Center of the Plate Specialists, is NJ’s Meat Man. Servicing leading restaurants, hotels, and institutions all over New Jersey, thisthird-generation butcher brings over 30 years of meat expertise to the table. From recipe development to custom fabrication as a center-of-the-plate specialist, Joe can cut, cook, and recommend the best meat option for any need.
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
What could possibly prompt a 33-year-old organization that distributes more than 12 million meals to 132,000 people every year in Monmouth and Ocean Counties to up and change its name?
A name change wasn’t on the FoodBank’s to-do list when they embarked on a survey of benefit recipients, volunteers, donors and citizens of the two counties. However, as the responses started coming in, one common point became crystal clear: Most people had very little knowledge of the variety of services the FoodBank—now Fulfill—offers. You see, hunger is only one piece of the relief puzzle that this organization responds to every day. The average person, even many people involved with the non-profit in one way or another, had no idea. Coming up with a new name to support an identity that speaks to all of the programs the FoodBank offers as well as its mission became the enormous undertaking of a special committee.
The new name, colors, and tagline “reflect the fact that today we focus on more than food distribution. It reflects our commitment to fulfill more of the needs of our neighbors and win the battle against hunger. It reflects our comprehensive approach that goes beyond providing food and helps those in need get to a place where they can get back on their feet for good.”
This video offers a glimpse at the many facets of Fulfill.
Like Fulfill on Facebook to help launch the new name and spread awareness of this meaningful organization!
Jerseyfest and the Food Truck Mash-Up 2017, a celebration of the best food trucks from Jersey and Philly, entertainment, and more, will be held at the Meadowlands Racetrack in East Rutherford on Saturday, June 3, from 5 to 11 p.m. The Food Truck Mash-Up will once again pit New Jersey food trucks against Philadelphia food trucks, with the winner to be determined by a vote at the event.
Attendees can also enjoy a wide variety of beers and spirits, live music, harness racing, vendors, and activities for kids.
Voting for the crowd’s favorite food trucks will take place online from 3:30 to 9:00 p.m. Best Food Truck winners will be announced at 10:00 p.m.
“Everyone enjoyed voting for their favorite trucks between the states, so we are doing it again in 2017,” said T.H. Waldman, senior manager of events marketing, North Jersey Events, part of the USA TODAY NETWORK. “We have some new trucks joining the lineup, along with fun activities and vendors. Come hungry!”
The event’s not-for-profit partner is the Standardbred Retirement Foundation, which is in its 28th year of feeding and caring for horses.
Early access tickets are $35 per adult when purchased online, and $45 at the door. This includes 3 p.m. admission, a $5 food truck purchase credit, a $2 betting voucher and access to drink specials through 5 p.m. Early access capacity is limited, and tickets may be sold out prior to the event date. (If tickets are sold out in advance, tickets will not be available at the door.) Please check online for ticket availability. Early access ticket holders will be scanned 30 minutes prior to entry, so the full two hours of early admission time can be enjoyed. Food truck and betting vouchers will be provided at the entrance.
General admission tickets for adults can be purchased online for $5 or at the event for $8 per ticket. Admission is free for kids under 5. Parking and shuttle service are free. General admission guests can also register for a $2 betting voucher at NorthJerseyEvents.com. Jerseyfest Food Truck Mash-Up will be held rain or shine. Visit NorthJerseyEvents.com for a full list of the participating food trucks and vendors. No pets, please.
Join us for a Facebook Live conversation with Chef Nicholas Harary on Wednesday, May 24, at 2:30 p.m.
Jersey Bites readers and viewers can also enter to win a special dinner for two at Bar N, which is adjacent to Restaurant Nicholas and features an a la carte menu along with meticulously crafted cocktails and wines. Click here to enter!
Chef Nicholas Harary
This Wednesday, we’ll be tasting and talking about Chef Nicholas’s picks for his favorite summer wines. And, yes, you can find and drink delicious wines at any price point. You’ll be introduced to several under $20 whites for beach or poolside sippin’. Chef Nicholas will touch on the wines below and he’ll share his thoughts on the best matches for fresh seafood, summer produce, and sizzling steaks and burgers from the grill.
If you can’t pop in during the live show, not to worry: we’ll be sharing the recorded version on Facebook and via email.
Il Corzano Corzanello Bianco 2016: $15/bottle (with case purchase) Aljoscha Goldschimdt is the owner and winemaker of Corzano e Paterno. This picturesque estate lies in the commune of San Pancrazio, just outside of Florence. Joshi is a farmer first; his 14 hectare of pristine vineyards are organically tended and are cropped at a low yield. The Il Corzanello Bianco is a blend of six varieties, each variety adding its own special character to this aromatic, zippy Tuscan white. It’s intensely fruity yet fresh and mineral with a long finish. Drink all summer long!
Make sure you’re in the know when we go LIVE! Edit your notifications settings on the JerseyBites Facebook page.
Château Turcaud – Entre-Deux-Mers Blanc 2015: $13.75/bottle (with case purchase) If you’ve dined at the restaurant anytime over the last 16 years, chances are good you’ve tasted Maurice Robert’s classic white Château Turcaud Bordeaux. Just before we opened the restaurant, my wife, Melissa, and I enjoyed a glass of this wine at the Michelin-starred Le Taillevent, in Paris. As a 26-year-old chef with a billion things to obsess about with a new restaurant, copying this culinary legend’s choice for a house white was a no-brainer. This white Burgundy is an absolute crowd pleaser: it’s hard to find someone who doesn’t love this crisp, refreshing, easy-on-the-wallet white.
Corte Gardoni – Bianco di Custoza 2015: $16.50/bottle
The Corte Gardoni Bianco di Custoza 2015 is a terrific Pinot Grigio alternative from the shores of Lake Garda, in northeastern Italy. It’s there that Gianni Piccoli and his three sons naturally farm the vines of their estate, Corte Gardoni. Their white wine, from the appellation Custoza, is sourced from gravelly, porous soil, yielding an aromatic, fleshy wine with a stony core and refreshing acidity. Crisp, clean and juicy, it puts most Pinot Grigios to shame. The boys love it with simple roasted chicken or fish in cream sauces. Give it a try this weekend—it’s a great choice for a house white.
Bele Casel – NV Prosecco: $18/bottle
Prosecco is the classic apertivo of Italy. Its fruity aromas, bright acidity, and effervescence make this style of wine a perfect way to start an evening, make a toast, or accompany lighter appetizers. Prosecco is a grape variety indigenous to the Veneto region of northeastern Italy, and the Asolo subzone is one of the finest sites for Italy’s most famous sparkling wine. Bele Casel is a small, organic, artisanal winery that strives to make aromatic and concentrated prosecco. It’s a wonderful way to start any party.
Benoni Chardonnay – Petit Grains Willamette Valley 2015: $16.50/bottle (with case purchase) In 2015, Oregon “gave birth” to some of the most electric chardonnays in America. But no other wineries offer the bang-for-your buck value like Benoni. Benoni is a small winery specializing in crafting cool climate chardonnay and pinot and in 2015, they focused in on Oregon. 2015 was the second classic vintage in a row, with a long, near-perfect growing season. The resulting wines are aromatically dynamic with a purity of fruit and mineral tinged acidity that reminds me more of burgundy than it does of the typical West Coast wine. This crisp, clean chard will be perfect with just about anything that shows up on your table. Best part: at $16.50, it is inexpensive enough that it won’t kill you to see Aunt Dolores drop a few ice cubes and a splash of seltzer in it.
When he got started in the food truck business, Johnny’s Pork Roll owner John Yarusi put his branding and marketing background to work, and it was clearly the right move. Starting today, May 19, Johnny’s Pork Rollwill be at 7th and the boardwalk in Asbury Park every weekend. Then, starting Monday, June 19, the truck will be there daily through Labor Day, from 10 a.m. til 8 p.m. Jayne Chacko spoke with Yarusi, owner and founder of Johnny’s Pork Roll, to get the real deal on this cherished Jersey meat, and on his popular black and white food truck.
JERSEY BITES:How did you decide on the name for your food truck?
JOHN YARUSI: My name is John, and my grandma and friends call me Johnny. [However,] Johnny’s Pork Roll is an homage to John Taylor, but nobody ever makes that connection whatsoever. It’s John Taylor’s Pork Roll, hence Johnny’s Pork Roll, because I only sell Taylor product. I don’t sell anything else. I will never deviate from the Taylor.
Talk to me a little more about pork roll. Pork roll is one of those things that you take for granted. As we joke, pork roll deficiency is a real problem. You can’t get pork roll out of New Jersey. It’s expanded a little further. When I went to graduate school in Idaho and brought pork roll back after Christmas break, people were like, “What is this?” They asked if it was Canadian bacon, which is actually ham, I told them, “No, it’s pork roll.”
What’s your most popular menu item? The pork roll, egg, and cheese sandwich is still the number one ordered sandwich. But of my eight specialty sandwiches, the Hawaiian is our most popular. It’s pork roll, pineapple, Swiss cheese, sweet barbecue and sriracha. It’s a balance of sweet and salty. That’s probably my favorite one, too.
The Hawaiian
What’s your favorite menu item to cook? Grilled cheese. We have a pork roll truck grilled cheese that’s provolone, sharp cheddar, white American, bacon, pork roll and tomatoes on rye. It’s a bit more labor intensive to make but I love making it. Our grilled cheese is a big seller in the summer, which is nice for vegetarians.
Grilled cheese (and Johnny)
How would you explain your food truck to someone who isn’t familiar? Often times when people come to the truck they don’t understand how it works. We’ve seen food trucks on shows and in the movie Chef and we think we know how it is. But some people ask for food to go when everything is packaged and ready to go. Sometimes someone will order and stand right in front of the window, but they have to move to the side so the next person can order. Long lines are always going to be a part of food trucks—I’m always surprised when someone waits 45 minutes in line for a sandwich. I think people are getting more accustomed to how food trucks work. It’s different than restaurants. Someone who stands in line at a food truck for 20 minutes and then eats their food in their car or on a park bench is different than someone who sits down in a restaurant to be waited on. I don’t think one hurts the other; I think it’s a completely different customer experience.
Pork roll, egg, and cheese, with salt, pepper, and ketchup
What’s something about the business that might not come to mind for most people? I work so hard to keep everything clean. It’s like an obsession. I love when people say “Wow you have such a clean truck” more than when they compliment the food or the idea. Sometimes I’ll get a good line cook and half the time they don’t last because they’re not used to having people look at them while they cook. Customers see everything at a food truck so you have to be cognizant of everything. Bartenders seem to be the most logical translation of what we do. They’re used to taking orders, dealing with the person, and getting the money right there. It’s hard to find the right kind of people to work on a food truck. Being on a food truck is like theater. It’s not just serving the food, but the whole experience. For my personality, it fits me like a glove because I love that kind of stuff. I don’t want to be stuck in a kitchen not talking to anybody.
Dusk in Asbury Park. Yarusi, on pork roll: “I have an emotional attachment to it because I grew up eating it. It’s a part of my life.”
Do you have any advice for aspiring food truck owners? When I say this, please don’t think I’m sounding jerky. But if you’re going to tell me you’re a really good cook, make really creative food, going to open your own food truck, and make different things every day, I’m going to say very simply: Good luck with that. It takes so long. I think the food trucks that really excel have a very defined offering. Case in point, the Empanada Guy. The truck clearly states what they sell. I really think food trucks really have to think about what they’re offering and how they position themselves. Instead of doing many things, do two or three things and do it really well.
Can you talk a bit about the aesthetic for the business and your sandwiches? When we started, I made the decision that everything on the truck is black and white. I don’t use yellow or orange American cheese, I only use white American cheese. Now we’re known for it. And there’s a way we build the sandwich where we have a base of pork roll, then cheese, then egg, then another piece of cheese, then two pieces of pork roll on top of that. Everything balances around the sandwich. And when I cut the sandwich, I call it “the reveal.” You have to tell people something’s good even before they eat it. You have to put the thought in their head that it’s going to be the best sandwich they’ve ever had. I don’t like sloppy sandwiches. Also, I’m a stickler about how we make things on our truck. Say what you want about any fast food restaurants: at least their crappyness is consistent. It’s always the same. Food trucks can be all over the place. I’ve seen it happen: I’ve gotten something from one guy and then a year later I’ll get it again and it’s not good because the same guy didn’t make it or that cook wasn’t there. Some people come onto the truck and want to change things. And I say, “No, don’t.” We have to stick to our little plan. We focus on delivering a very consistent experience when it comes to our sandwiches.
“If Georgia O’Keeffe painted pork roll sandwiches, they’d look like this.”
At the Trenton Punk Rock Flea Market
What’s your next move? We just launched Johnnyporkroll.com and now we have an e-commerce platform. This fall, we’re going to start shipping and selling pork roll to people. I always have people coming to the truck saying, “I have to ship this out to my son-in-law.” Pork roll is a unique product and, more importantly, it’s a Jersey product. We’re just tapping into all these emotional connections with people.
The Pork Roll Rachel: Pork roll on grilled rye and Swiss with lime slaw and homemade Russian dressing
NOTE: Be on the lookout for a second truck in Asbury Park, starting June 30, at 4th and Union.
You may know them as two of New Jersey’s best-known food professionals, but Joe Leone Introna, owner of Joe Leone’s Italian Specialties, and Marilyn Schlossbach, executive chef and owner of the Marilyn Schlossbach Group, are sleeping on the boardwalk in Asbury Park to raise awareness and funds for homeless teens in need. Their $50,000 goal will help fund the new Covenant House/Interfaith Neighbors Rights of Passage program currently being built at 522 Prospect Avenue in Asbury Park. According to Covenant House, over 750 youth came to the organization searching for shelter last year in New Jersey.
“I drove around Asbury, Bradley Beach, Neptune, Keyport, and Keansburg with the Covenant House’s recovery intake van to see and interact with teens who are living under boardwalks and bridges, who are lost, hungry, and scared,” said Introna. “To think that I have two children of my own—the same ages as these kids—and the thought of them living on the streets with nowhere to go is truly frightening. We need a house here at the Jersey Shore and that is why I am doing this.”
Click here to learn more and to donate:
If you would prefer to donate by check, please mail your donation to the following address:
Covenant House New Jersey
ATTN: Bring Them Home
330 Washington Street
Newark, NJ 07102
For individuals, these great items can be found at many retail locations in our food rich state. For restaurateurs, a USDA inspected foodservice facility, like 
