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!
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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
The smell of onions cooking on the stove in just a little bit of olive oil is not only a familiar smell—it’s intoxicating. It’s the promise of something delicious: your grandma’s Sunday gravy, your mom’s stew, your dad’s BBQ sauce, or even your own frittata. Your body’s first notification that food, really good food, coming…soon. If you think about it, hunger starts at the exact moment when the humble onion and your sense of smell meet.
We think about onions and other alliums, a genus of plants that include onions, garlic, scallions, leeks, and chives, as the building blocks to something delicious, but maybe not as delicious in their own right. Well, there’s a new cookbook that just may change naysayers’ minds: Onions Etcetera: The Essential Alliums Cookbook. This book effectively—and justly—peels back every layer of the onion so you can appreciate it (a lot) more.
The authors, Kate Winslow and Guy Ambrosino, of Lambertville (by way of Santa Fe, New York City, and Sicily), have dedicated a complete cookbook to the onion: a book that demonstrates that the allium family is great at making assists, but it’s also a complete star, scoring triple doubles in your kitchen year round.
What began as a love affair with red onions on a cooking school farm in Sicily (yes, you can be jealous! I was!), became visual curiosity upon bumping into a bag full of onions in a U.S. warehouse, and utter tastebud glee when Winslow bit into a grilled onion taco. Finally, it resulted in a journey to show the world just how amazing and versatile alliums could be, all in one cookbook.
“It’s an ‘ordinary hero,’ as one writer called it,” said Winslow. “If you have an onion, you can cook anything. It smells like home.”
The duo is a team at home (they’re married and have a young son) and at work (Winslow is a writer and editor who has worked at Gourmet and has coedited a number of books, while Ambrosino is a photographer who regularly captures the good side of every ingredient of a recipe). After working with other authors and other cookbooks, they decided it was time to partner up and dedicate their own book to an unsung kitchen hero, the ingredient chefs and home cooks have been counting on for centuries to lend a flavorful note.
Onions Etcetera: The Essential Alliums Cookbook is more than just an ode to onions (and the rest of the alliums family); it’s a way to be inspired by an ingredient that’s often overlooked. Can it be the star? Absolutely. Can it also just be in the background? Of course. Winslow and Ambrosino show you every which way to turn onions into your new favorite ingredient (or if it was already your favorite, give you new ways to bring it in and out of the spotlight), whether you’re eating it sweet, spicy, raw, caramelized, or sautéed, there’s a recipe that will make you want to pat that bag of onions on the back for a job well done.
“The cookbook has 150 recipes, but it could be well over 1,000 recipes,” said Ambrosino who was able to capture the array of flavors on film. “We went around the world and the flavor profile—of the onion—is necessary in all cultures.”
From classic recipes like onion rings (page 137) to personal favorites like that infamous onion taco (page 142) that started it all, you may think, where does the book begin and end? After all, like we just said, onions are in pretty much everything that you would want to dig into! For Winslow and Ambrosino, they focused on slimming down the subject by making it extremely personal.
“With every recipe, we wrote it the way we would make them at home. The French onion soup has the beef stock (page 37) made from short ribs, but I would never throw the short ribs out after that… so we turned those short ribs into Beef Empanadas (page 40),” said Winslow who’s favorite dish is the curried onion fritters (page 45), which Ambrosino chimes in as being “super delicious.” Ambrosino favors the pickled shallots (page 202), a recipe that’s simple, yet unique featuring juniper and coriander, and when finished, can be used to liven up any dish from avocado toast to steak.
The cookbook goes above and beyond enticing photographs and recipes that span every culture from Cuban to Polish, it also breaks down the alliums from your rusty yellow storage onion to the “early birds” such as ramps, and the “vital bulb” aka garlic, while even demonstrating the proper technique of cutting an onion (goggles not required).
As for those who think they don’t like onions, (yes, we’re talking to you), the pair suggests beginning with a sauté of onions, maybe in a beef brisket with onion gravy (page 67). This quick tool has come in handy with their 10-year-old son who “thinks he hates onions, but eats up the brisket and the sauce,” said Winslow. If they can turn their son into a lover of alliums, they most certainly have the ability to turn you from giving onions a passing glance to a full-on love affair.
Onions Etcetera: The Essential Alliums Cookbook is available here and you can visit them on June 13, at Liberty Hall Pizza in Lambertville, from 5 to 9 p.m. for a book signing and pizza-making class.
A little over a year ago, Alex Mazzucca and Cara Pescatore of Seed to Sprout, a vegan eatery located in Avon since 2012 and Fair Haven since 2015, found themselves struggling to frost a wedding cake in the back of their tiny restaurant kitchen. They’d recently started advertising their custom cakes more heavily and custom orders were pouring in. They quickly realized there was no way they were going to be able to keep up with the cakes if they only had two small kitchens that also needed to produce food for their restaurants and catering orders. They needed a dedicated space to create their pastries and sweets that are nourishing but still delicious–a bakery, like they’d dreamed about since the early days of their business.
In March, their dream came true as they held the grand opening for the Seed to Sprout Bakery, located on Wickapecko Drive in Wanamassa, a quiet section of Ocean Township close to Route 35 and Asbury Park. It’s a beautiful, light-filled space, even when I visit on a rainy April morning. Custom designed wallpaper covers half of the space: giant, Instagram-worthy blooms. The decor is simple but not at all boring, kind of like the food produced here.
Some people may be skeptical that baked goods produced without eggs or milk can still be satisfy a sweet tooth. Until they reached young adulthood, Alex and Cara would have been skeptical, too. Both women grew up in large Italian families. They tell me how much they loved cheese, how back then they never imagined giving it up. Both women were vegetarians before committing to being vegan, and after becoming vegan, it still took them a while to figure out how to commit to the kind of diet they wanted. They both studied nutrition as well as they educated themselves and learned a lot through trial and error.
Alex and Cara were childhood acquaintances from the same town. They reconnected when a mutual friend noticed their shared passions and thought they should get together. Since then, they’ve been inseparable—as friends and as business partners.
Vegan or not, there is something for everyone at the new bakery. Seed to Sprout Bakery offers indulgent cookies, cinnamon rolls, and other snacks, like toasts with avocado or carrot lox. They also serve a variety of coffee, hot chocolate, and tea. As I’m photographing the space, some customers come in. One of the men says, “You should put ‘Coffee and Bakery’ on the sign,” and goes on to rave about how much he likes their coffee. And, of course, they do custom cakes for weddings and parties. “These are the healthiest cakes you can probably get,” Cara tells me—but it’s still a cake. They laugh as they recall how many customers are suspicious of their baked sweets, calling to place orders and asking if the cake would taste good.
Carrot lox toast
There’s a stigma surrounding vegan cuisine, even as it’s become more popular and common. (And no, food made without any animal products does not “taste like cardboard.”) Alex and Cara are passionate and picky about the food that comes out of their kitchens. They want to challenge preconceived notions and spread the message that nourishing food doesn’t have to compromise when it comes to taste. Their new bakery is proof of this.
Let’s face it, moms deserve a little pampering now and then. At the very least, I mean VERY least, once a year. Sheesh! (This is really for my two teen boys. Subtle hints are useless. Just ignore.)
If getting all gussied up and going out for brunch isn’t her thing, then we’ve got two great, spoil-her-rotten, bed-in-breakfast recipes to make you Mom’s favorite of all time. (We know you already are. This will just be another feather in that best-kid-ever cap of yours.)
First up is the over-the-top Brunchwich: Pork Roll from The Committed Pig. It’s enormous and decadent, and I’m sure your loving, generous mom will be willing to share—but let her offer. Don’t walk in with a napkin under your chin and a spare set of utensils.
If mom is more of an elegant, “I’ll have a mimosa with that” type of gal, then the Eggs Oscar with Crab from The Buttered Biscuit will surely impress her. Keep the mimosas flowing and bow while exiting the boudoir backside first and I see you taking home the “favorite kid or husband” award.
In honor of Celiac Awareness Month, we checked in Susan Hougui, who founded and owns GeeFree with Steven Leyva. Based in Englewood Cliffs, GeeFree is a gluten-free company that sells and ships gluten-free puff pastry dough and puff pastry dough products such as chicken pot pie, spanakopita, franks in a blanket and more.
JERSEY BITES: What inspired you to start a gluten-free business? SUSAN HOUGUI: I’ve always been interested in food, baking, and cooking. Through the years I’ve seen trends come and go and when the low carb came around, I was very interested. I did a lot of baking and behind the scenes work for that area. Then I found that there was a need for gluten free. I also suffer from autoimmune diseases and I’m diabetic—I have a lot of medical issues so when I tried the gluten-free diet, I felt a lot better. So I was on a mission to find something that was not only going to be trending and more popular, but healthier for me and everybody else.
How did GeeFree come to be? Cofounder Steven Leyva and I used to work side by side years ago at a previous business. We thought if we ever found something that was worthy, we would go into business together. In 2013, I took a trip to Israel and I saw this amazing gluten-free pastry dough. It wasn’t all natural and there were some issues with it, but I figured there’s nothing like that here. I called him up and said I found it! Long story short, we tried to get it here, but we couldn’t because logistically it was impossible. Steven and I reverse-engineered the ingredients. We made it productionable, all natural and much better tasting. That brings us to where we are now.
Would you say that buying ingredients for gluten-free recipes is harder than getting what you need for recipes that do have gluten in them? Today, it’s a lot easier. Years ago, even two or three years ago, it was a lot harder. So right now I don’t think it’s hard to find gluten-free ingredients.
Food is just one of the many things a person living with celiac has to monitor. How do you ensure that gluten doesn’t interact with the gluten-free dishes? Somebody who is gluten free typically will have a kitchen without gluten. We are certified in our factory for less than 3 ppm (parts per million) and the USDA guideline right now is 20 ppm. Also, everything is wrapped and packed, so they are gluten free.
What’s your favorite gluten-free dish to make? There are two. I love the franks in a blanket that we have but I guess the best one is the puff pastry dough.
What ingredient or dish would you recommend to someone was recently diagnosed with celiac or wants to try something gluten free? First, I would ask them what their favorite food is, that they miss the most, and based upon that, I would offer something we could provide. I did have somebody recently tell me that they made Danishes with the pastry dough and thanked me because their grandfather was from Germany and missed having Danish. He was finally able to make something that was not in his diet anymore. So it really depends on the person and what they’re craving.
What is your favorite gluten-free thing to eat? That’s really difficult because I like food. There isn’t really anything I don’t like since you can make anything with our dough. But I really love the new hot pockets we’re coming out with, especially the breakfast one. I love the pizza one, too. You know what, I don’t have a favorite because everything is good. It’s like asking me to pick a favorite child. Can’t do it.
Can you give us a recipe for something good for beginners to try? With our puff pastry dough, you can roll it out, place it in a pie pan, put in whatever filling you want and bake away. Then you’ll have a delicious pie, very easy.
Is there anything you would like to share with the gluten-free community or your customers I’d like to thank them for the opportunity to provide them with delicious food. We’re not so restricted anymore. There’s hope to lead a semi-normal food life. Being gluten free doesn’t have to be a life sentence of tasteless eating.
I see you are running a television commercial. How did that come about? I was introduced to Billy Procida, founder of Procida Funding & Advisors, a year ago. Even though his company invests primarily in real estate, he believed in GeeFree knowing that there is a growing concern regarding the foods we eat. He became a partner and committed an infusion of $1 million into the company for sales, marketing, distribution and an e-commerce website.
On Friday, May 19,The India Heritage Center presents its Spring Spotlight Event, an exquisite culinary evening with tastings of signature dishes prepared by celebrity chefs from top Michelin-starred Indian restaurants and special guests, music and more. The original sold-out location proved too small for ticket demand, so the event has been moved to a larger venue at the Sheraton Mahwah Hotel.
The event is a fundraiser for the The Museum of the Indian Journey to the United States of America, which is committed to capturing, promoting and preserving the individual and collective experiences of the Indian diaspora to the United States. Their goal is to foster awareness of the Indian journey to the United States and document stories of immigrants upon arrival to assimilation and highlight achievements and contributions, along with any struggles in respective fields.
This year’s Spring Spotlight Event will honor the following distinguished chefs.
Chef Floyd Cardoz is a celebrated Indian-American chef in New York City, India, and throughout the world. Cardoz attended culinary school and began his career in his native Bombay, India. After studying in Switzerland at Les Roches, he moved to New York City to work under Chef Gray Kunz at the venerable Lespinasse. In the summer of 2016, Cardoz opened Paowalla, a casual modern Indian restaurant in Soho, NY, which celebrates his Goan-Indian Heritage and showcases his seamless integration of Indian flavors and techniques with local ingredients.
Chef Hemant Mathur is a top top Tandoor master, executive chef and Michelin-starred restaurateur. During his early years in New York, he contributed to the success of some of the city’s top Indian restaurants. In 2015, he became both the executive chef and co-owner of six Indian eateries in New York City: Chola, Kokum, Chote Nawab, Dhaba, Malai Marke and Haldi. He is now in charge of overseeing the kitchen and menus, creating signature dishes and specials inspired by each venue’s regional focus.
Chef Eric McCarthy of Tulsi, in NY, captures the dynamics of the South Asian generation of today, while preserving the traditional ethnic flavors of the past. Professional yet personalized touch and finesse can be seen from his detail to design and presentation of mouth-watering dishes. In his culinary journey, Chef Eric has won six Michelin stars. TheNew York Times, Time Out Magazine India in New York, India Abroad & Dinner Journal have recognized his excellent culinary skills with rave reviews. He was featured on the Tonight Show on NBC with Jay Leno for the hottest curry (called phaal). McCarthy was also featured on the Food Channel’s Chopped. He has created special menus for celebrities including Demi Moore, Mike Tyson, Russell Crowe, Leonardo DiCaprio, and others.
Chef Chintan Pandya started his career with Oberoi Hotels Mumbai and was in charge of Indian fine dining restaurant Kandahar within a span of two years. After working for five years with Oberoi Hotels Mumbai and training in different properties across India. He moved to be a food and beverage manager with Jet Airways, before moving to Singapore to head operations as an executive chef and general manager with Gill Capital for their restaurant, Yantra. Currently he leads the culinary team at Junoon, where he is executive chef of the Michelin-starred restaurant. He was voted by Cuisine & Wine Asia as chef of the month, has been featured in many publications, and has multiple awards to his name.
The evening will also provide tastings from Kalindi & Priyam Bakshi of Sattva, an artisanal meal program that delivers deliciously clean, plant-based meals to your home. Inspired by the goodness of a plant-based diet, the rotating menu takes you on a culinary journey across the world, featuring the richness of vegetables and whole grains without any additives or preservatives. They match only the best seasonal local produce with bold and bright herbs and spices that can actually heal you from the inside out. Designed and curated by Kalindi, a neuroscientist, Sattva brings deliciously clean, plant-based made-in-Brooklyn meals directly to people’s homes. The ingredients are fresh, seasonal, and locally sourced where possible.
Priyam’s company, Phirki, also an innovative food delivery company, takes customers on a tasting adventure throughout the Indian subcontinent, all of the creations share the same values: Phirki food is always vegetarian, nutritionally balanced and crafted with fresh ingredients. Customers will appreciate that the food is less greasy and “heavy” than what they may find at other Indian destinations, emphasizing a well-defined balance between home-cooked sensibilities and restaurant-quality fare.
Madhur Jaffrey
The special Guest of Honor for the event is Madhur Jaffrey, an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and since then she has written over 15 cookbooks which are now considered classics in their field, including Madhur Jaffrey’s Ultimate Curry Bible and Madhur Jaffrey’s World Vegetarian. She has appeared in over 20 films, including Merchant Ivory’s Heat and Dust and Cotton Mary. In 2006, she published a memoir of her childhood, Climbing the Mango Trees. Her latest title, Curry Easy, was published in 2010.
Moghul Caterers of Arora Hospitality Group Edison and Mantra of Paramus, both among the most stellar caterers and restaurants in the culinary firmament of the tri-state area, will serve a few signature dishes as well. Arora Hospitality Group was founded with the vision of taking the Indian culinary industry to unprecedented heights in the U.S. and beyond. Arora Hospitality group consolidates the group’s entire restaurant and catering brands under one umbrella. Through all its food endeavors, from the catering arm (Moghul Caterers), to fast-food restaurants (Mithaas, Moghul Express & Papa Pancho Pizza), to fine dining restaurants (Urban Spice and Aarzu), the aim of Arora Hospitality Group is to give its guests an excellent dining experience.
Mantra’s philosophy is to emphasize refined and creative Indian cuisine. The menu incorporates both traditional classic favorites and original new dishes that apply Eastern flavors with a Western twist. Their focus is to provide first-class service and an engaging atmosphere across the board: whether dining at Mantra, organizing a party or simply enjoying drinks at Nirvana Lounge. Every day they challenge themselves to build a better environment and become more in tune with the changing needs of their guests.
Emcee for the evening is food personality Kunal Lamba from Star Plus. Having worked for over 14 years at the executive level in hotels and restaurants across three continents, Lamba is an evolving media personality sharing what he knows best paired with a unique showman style. In 2014, Lamba entered the TV world hosting a new, popular reality food show, Kawan Kitchenmate, on Star Plus. In the show, Kunal visits Indian American households across the country, and gets to know their life stories while cooking an impromptu meal using only the ingredients and strange leftovers in their fridge. With his eloquent style, distinctive looks, and dynamic personality Kunal is available for assignments as Kunal Lamba Emcee and Event Management, for prestigious events including awards shows, galas, weddings, and other occasions.
Joining the celebrity chefs will be French Certified Maitre Du Vin Du Bordeaux, Ash Rajan, who will discuss the art of wine pairing. Rajan is a well known Wall Street strategist and keynote speaker on wealth management in 40 countries. You may have seen him on CNN, CNBC, and Bloomberg or read about him in the Wall Street Journal. Ash currently advises doctors, executives and business owners on wealth preservation and transfers at Janney Montgomery Scott, a boutique Wealth Manager in NYC/NJ. Here’s the twist: Ash is also a certified Master Sommelier in French wines and is one of nine in the country to have earned it in France. Ash curates wine, single malt, and cognac events around the world and his well-followed monthly column is published in 17 newspapers.
Serenading the guests with his captivating melodies will be the mesmerizing Indi-pop sensation Manish Israni. Born in Jaipur, Manish now lives in New Jersey. Growing up in India and living in the United States gave Manish an enriching experience in diverse genres of music including Bollywood, Latin, Middle Eastern and electronic dance music. Manish is the artist behind, “Soniye” and “Jaipur Ka Raja,” for Zee Music Company, which recently launched his music.
The evening will be further enhanced by drinks from award-winning mixologist Hemant Pathak. Hailing from foothills of the Himalayas, Hemant brings a creative perspective to his NYC bar, rooted in a deep knowledge of different cultures and flavors. Each cocktail he creates incorporates global flair that will surely feed your adventurous side. In addition to crafting new and unique cocktails featuring herbs, teas and spices from all over Asia, Hemant is a successful competitor on the global cocktail competition circuit.
Guests will wind down the evening with a delicious paan creation from The Paanwaala. Paan is a popular after-dinner treat, which is made by folding dried fruits, nuts and pastes into a betel leaf, a member of the pepper family. The Wizard of Paans would be a good description of owner Ankit Narula, whose passion for authentic paan has given fellow paan lovers the chance to rekindle their suppressed desire to taste authentic paan here in the U.S.
The amazing DJ Vik will provide a memorable ambiance throughout the evening. At the end of the evening, each guest will take home an exquisitely curated gift bag containing several cutting-edge culinary products. The festivities of the evening will be captured and telecast by the Zee TV Network. India Heritage Center’s amazing media partner. Zee TV, the flagship channel of Zee Network, was launched in 1992 with a reach of more than 138 countries and access to more than 500 million viewers globally of the South Asian diaspora. The popularity of Zee arises from its understanding of Indian culture and beliefs which are depicted in its programming and today is available across five continents.
Note: Jersey Bites was invited to visit Olón and our writer received a complimentary meal.
Fans of Chef Jose Garces are heading to Tropicana Atlantic City for three new restaurant offerings from the celebrity restaurateur. The James Beard award winner is back in town two and a half years after his popular Amada, Village Whisky and Guapos Taco closed at the now-shuttered Revel Casino.
Chef Jose Garces
“My team and I have worked hard at creating all-new restaurant options unlike any of our other restaurants,” says Chef Garces. “Each of the three restaurants has a unique look and feel that transports guests to either a Japanese streetscape, seafront coastal town, [or] beachside beer bar.”
Diners at Olón enjoy fresh seafood with a Latin flair and gorgeous ocean views. Both the cuisine and the dining room’s beach-like cabana seating are inspired by the coastal town of Olón, Ecuador. Grab a seat at the 43-seat ceviche bar and lounge, or head to the inviting outdoor deck for warm weather dining overlooking the beach and boardwalk.
Our friendly and knowledgeable waiter, Jimmy, started us off with warm pan de bono paired with a sweet and spicy guava and sriracha butter. Like much of the menu, the luscious cheese bread reflects Garces’ Ecuadorian roots; it’s “something that my mom and my grandmother always made for me. I would wake up with that aroma.”
Small plates are the stars at Olón. The paella ceviche (Mexican blue shrimp, bay scallops, mussels and crispy chorizo in a saffron emulsion) is only one of the many ceviches, tiraditos (Peruvian sliced seafood) and raw bar specialties.
The tapas menu is made for sharing. We sampled the black mussels with yellow pepper butter, bacon and lemongrass—truly the most tender and delicious mussels you will ever enjoy. The crispy, cheesy spinach and swiss chard empanadas are another Garces signature item. Peruvian-style anticuchos (skewers) include swordfish with adobo and sweet potato; chicken with purple potato and quail egg; and pork belly glazed with yuzo (a tangerine-like Japanese citrus fruit).
Both a Wagyu skirt steak–sliced to share and simply garnished with sea salt—and a whole branzino were wood-grilled and accompanied with a spicy ancho chili sauce. Garces’ nod to the Jersey Shore includes classic crab cakes, jumbo fried shrimp, and surf and turf.
Okatshe is Chef Garces’ take on a traditional izakaya—an informal Japanese gastropub. The Iron Chef transports visitors to the streets of Tokyo; don’t miss the small Japanese candy (okashi) storefront as you enter the restaurant.
Okatshe offers a selection of yakitori (skewers), ramen, maki, sushi and sashimi and a curated selection of Japanese whiskeys, sakes, beers, and specialty cocktails. We shared a tasty Okatshe roll, a delicious maki with lobster tempura, asparagus, eel, and avocado salsa.
Okatshe Skewers – photo by Tom Briglia
Between the two restaurants is Bar Olón, a 60-seat bar and lounge. The light food menu features ceviche and shareable small plates as well as a selection of sandwiches. Try the pork sandwich with roasted onions, cilantro mayo and jalapeño, or the wagyu steak sandwich with chipotle ketchup, peppers, and onions.
Olón is open seven days a week with a lunch menu starting at 11:30 a.m. and dinner 5 to 11 p.m., midnight on Fridays and Saturdays. For reservations call 800-345-8767.
Bar Olon is open from 11:30 a.m. – 11 p.m. daily.
Okatshe is open from 4 p.m. – 2 a.m. seven days a week. Reservations are not required.
2831 Boardwalk, Atlantic City
Pictured at top: Olón Prawn Antichucho (tomato, crispy chorizo, scallion) – photo by Martin Buday
Olón entrance – photo by Martin Buday
Olón crispy chicken (salsa criolla, rocoto aioli) – photo by Martin Buday
PRESS RELEASE: Little Silver, New Jersey – Sickles Market, the Shore’s most trusted source for gourmet food, garden and lifestyle selections, has named its yet-to-be-built urban market concept coming next year to Red Bank – Sickles Market Provisions.
Sickles Market Provisions is a wholly reinvented market experience from the team behind the century-old Sickles Market in Little Silver, a nationally recognized market that traces its retail roots back to 1908 and its family roots to its Little Silver property dating back to a King’s Land Grant in 1665. The new market will occupy a 9,000-square-foot, street-level space in the iconic Anderson Moving & Storage building located in the heart of Red Bank’s Arts District on west side across from the train station. The 40,000 square-foot 1920s Anderson building has been vacant for more than 30 years. The project will be overseen by Metrovation, which also owns The Grove at Shrewsbury and The West Side Lofts in Red Bank, and is scheduled to begin in 2017.
The new market will continue the Sickles’ family commitment to outstanding quality and service. However, this will be a unique concept inspired by and tailored to meet a more urban lifestyle. Similar to the new generation of food halls springing up in major metropolitan markets, plans for Sickles Market Provisions include a deli with prepared foods, a bakery, butcher, seafood, coffee bar, cut flowers, and more! The layout will be carefully considered to elevate the experience and ensure convenience for time-pressed customers. The site will add approximately 55local jobs to its existing staff of 165.
“Sickles Market Provisions is the perfect name for our new venture,” explained Bob Sickles, third generation owner. “We have a hundred-year reputation of supplying our customers with the very best food, drink and lifestyle supplies and services for good living.”
Rendering Anderson Building (photo: Metrovation)
“Metrovation has a proven track record locally and nationally as an innovative and visionary developer,” added Sickles. “This is smart growth for Red Bank and it is the right time and place for Sickles Market to expand its superior products and services. In fact, over 100 years ago Sickles Market started in the town of Red Bank. Now we’ve come full circle,” he said.
New to the Sickles Market concept at the Red Bank site will be a full-service, drip coffee and espresso kiosk operated by Booskerdoo Coffee Co., which will also roast Sickles Market’s own coffee bean line. Booskerdoo currently supplies Sickles Market’s Little Silver store with freshly roasted coffee.
“We are flattered to be asked to join in in a greater capacity at the new Sickles site,” said
James Caverly, roastmaster and co-owner. Booskerdoo began business in Monmouth Beach in 2011. Sickles Market Provisions will be its seventh site.
James Caverly, Booskerdoo (photo: Sickles Market)
“Booskerdoo is the right coffee roaster and operator for our new coffee kiosk at Red Bank Provisions,” said Tori Sickles, 4thgeneration owner and marketing manager of Sickles Market. “Like Sickles Market, Booskerdoo is local business that is family owned and operated with owners and staff who care passionately about quality and freshness.”
Caverly said similar to Sickles Market he is a stickler for freshness, quality and service.
“We roast and deliver once every week,” explained Caverly. “The coffee delivered is roasted in the last 24 hours.” To ensure freshness each bag is stamped with the date the beans were roasted. Sickles department managers say that the fresh roasted coffee is so popular with customers the distinctive black bags with bold white and red lettering nearly fly off the shelves at the Little Silver store.
Sickles Market, established in 1908, is a trusted source for the highest quality produce, baked goods, gourmet grocery items, meats, hand cut-to-order artisanal cheeses, charcuterie, prepared foods, cut flowers, plants, kitchen tools and essentials and service to be found anywhere. The Little Silver location is open daily from 9 a.m. to 6 p.m.
Photo at top: Bob Sickles, Robert Sickles Sr., Tori Sickles (photo: Carter Berg).
As we gear up to get our barbecue on, what better way to usher in our month-long celebration than with a lineup of unapologetically decadent New Jersey burgers from all over the Garden State.
Multiple locations Craving something out of the ordinary? At 30 Burgers, you’ve got a lot of choices, like The Reuben Burger with Hot pastrami, swiss cheese, sauerkraut, Russian dressing & pickles on a deli bun.
Point Pleasant Beach
Looking for something different to try? Try the delicious Cajun Burger from the Ark. A blackened burger topped with Monterey Jack cheese, frizzled onions, and special sauce.
Long Branch
Avenue’s Bar Burger is 8 ounces of freshly ground sirloin (or veggie burger, made with black beans, mushrooms, kale, roasted red peppers, and quinoa) on a sesame seed bun and finished with a miniature dill pickle.
Bayville, North Brunswick, Pt. Pleasant, Red Bank & Toms River
While you can find creative burger specials offered from time to time, the classic dry-aged B2 Burger is always a winner. The regular burger somes dressed with lettuce, tomato, onion, pickles on a brioche bun or you can choose add ons like pork roll, bacon, sauteed onions and more.
Asbury Park
The Black Swan’s grass fed burger is one of Asbury Park’s most beloved burgers, made with Muenster cheese, onion, lettuce, pickles, and Marie Rose sauce on a sesame seed bun. Make it plant-based by swapping beef for an Impossible patty.
Asbury Park
The Pat La Frieda Dry Aged Burger is a customer favorite. Topped with cheddar, sundried-tomato, onion jam, and thousand island dressing, it consistantly garners 5 star reviews.
Caldwell
The Bacon Fusion Burger is 50% ground beef and 50% ground bacon served on a pretzel roll with fresh guacamole and Applewood smoked bacon. Can a burger be divine? We think so.
Morristown, Manasquan, Summit
CP’s Baked Brie Burger is made with a hanger steak, short rib, and brisket blend then topped with creamy brie, bacon, and fig preserves on a potato bun. So good.
Beach Haven Terrace
A popular on the Island, The Oyster House Dry Aged Burger with smoked paprika potato straws, Muenster and cooper sharp cheese, nduja aioli, lettuce, and chipotle ketchup.
Gladstone
The Tavern Burger is made with locally sourced pasture raised beef (house-ground daily), cheddar cheese, lettuce, tomato, and onion on a toasted brioche bun.
Neptune
Consistancy is the name of the game at The Grand. If you’re looking for a classic burger, done right every time, head to the The Grand. 8oz. burger, American cheese, special sauce, pickles, and onion.
Hoboken
Halifax’s Burger appropriately called the “Halifax Burger” is topped with bacon-onion marmalade, butter lettuce, Fresno sauce, and white cheddar on a brioche bun.
The Hatco burger is one epic creation with Grafton Irish Cheddar, Bacon, Lettuce, Tomato on a Brioche bun and topped with a fried Onion Ring. It’s a two-handed operation for sure.
Manahawkin
The OC Burger is a beloved burger for LBI visitors and locals. Black Angus beef topped with fried oysters, roasted mushrooms, horseradish spread, and house-made OC steak sauce. Delicious!
Keyport Old Glory Kitchen and Spirit‘s Bison Burger uses 10 oz. of ground bison, Wisconsin cheddar, frizzled onions, bacon, and homemade steak sauce to finish this beefy burger.
Hoboken
Home to some of Hoboken’s best burgers, you can’t go wrong with the Onieal’s Famous. Made with Onieal original beef hamburger, served with lettuce, tomato, and onion.
Ramsey and Clifton
The Shannon Rose‘s Murder Burger is one epic New Jersey Burger served on a brioche roll with American and Pepper Jack cheese with sautéed onions, jalapenos, lettuce, tomato, house-made pickles, ketchup and Thousand Island dressing. The entire burger is dipped in our Harp beer batter and deep-fried until golden and crispy.
Rutherford
A veggie lovers favorite, The Garden Veggie Burger. Served with fresh sautéed squash, zucchini, eggplant, English peas, carrots, and onions, topped with avocado, lettuce, tomato, and avocado cream.
Garfield & North Bergen
A Jersey favorite, folks come from far and wide to try Steve’s burgers. The Steve Burger is served on a toasted brioche bun with American cheese, thick Indiana-cut bacon, dressed in Steve’s signature sauce.
Atlantic City
Award Winning burgers and locally sourced ingredients.
Don’t miss this showstopper! The Mac Daddy Burger made with two juicy patties, Russian dressing, shredded lettuce, crunchy pickles, and onions on a sesame seed bun.
When Rowan University alum Brandon Lucante and Cassandra Aran (shown above) launched Cookie Munchers, they learned quickly that there’s a true demand for Cookie Monster’s favorite snack. They began an online cookie delivery service that specializes in selling big cookies to satisfy late night cravings. Genius! And now they need YOUR help to officially open a brick-and-mortar location! Their Kickstarter goal is $10,000, which will pay for a new oven for their store, and the campaign is all or nothing: the project will only be funded if their goal is reached by May 12.
If Aran and Lucante meet their goal, supporters of the project will receive rewards based on their donation. The “gifts” range from free cookies to a catered event (up to 100 guests). Pledges of $10 or more earn donors a ticket to the launch party, which features a bounce castle, DJ, face painting, games and more.
Cofounders Lucante and Aran graduated in 2016 and launched Cookie Munchers in September. They partnered with Ry’s Bagels in Glassboro to deliver cookies to Rowan University students and the surrounding Glassboro and Pitman communities.
Chocolate chip cookie
Cookies are delivered warm and with milk up until 3 a.m. Thursday to Sunday nights and until midnight on Mondays. The storefront will be open 7 days a week and will include more menu options (such as ice cream) and a lounge space. A Cookie Muncher’s favorite is the HUGE chocolate chip cookies (pictured right). Other flavors include red velvet, s’mores, snickerdoodle and M&M. Aran is the baker of the two and is the third generation of her family to be practicing the craft.
Cookie Munchers’ main focus—besides the cookies—is the customer experience. Each delivery box is individually hand decorated by a trained staff member. “We want it to seem like customers are receiving a gift,” says Lucante. “And no one else is going to get that same gift.” Customers can put in special design requests and purchase personalized gift cards as well.
Mascots Munch and Cookie at Cookie Munchers’ new storefront
The Cookie Munchers’ mascot, Munch, is a fan favorite and personally delivers boxes to customers. Munch can be spotted on the Rowan campus delivering cookies to students and chasing his sidekick, Cookie. (You know, the crazy cookie.) This business is all about bringing smiles to customers’ faces and having fun. Fun fact: Munch is also on each delivery box as a sticker and on Cookie Muncher’s t-shirts, which go to donors who pledge of $50 or more.
Thanks to a loyal customer and support base, the campaign is well on its way, but they’re not there yet! Click here to make a pledge today!
We think about onions and other alliums, a genus of plants that include onions, garlic, scallions, leeks, and chives, as the building blocks to something delicious, but maybe not as delicious in their own right. Well, there’s a new cookbook that just may change naysayers’ minds: 
The duo is a team at home (they’re married and have a young son) and at work (Winslow is a writer and editor who has worked at Gourmet and has coedited a number of books, while Ambrosino is a photographer who regularly captures the good side of every ingredient of a recipe). After working with other authors and other cookbooks, they decided it was time to partner up and dedicate their own book to an unsung kitchen hero, the ingredient chefs and home cooks have been counting on for centuries to lend a flavorful note.
Onions Etcetera: The Essential Alliums Cookbook is more than just an ode to onions (and the rest of the alliums family); it’s a way to be inspired by an ingredient that’s often overlooked. Can it be the star? Absolutely. Can it also just be in the background? Of course. Winslow and Ambrosino show you every which way to turn onions into your new favorite ingredient (or if it was already your favorite, give you new ways to bring it in and out of the spotlight), whether you’re eating it sweet, spicy, raw, caramelized, or sautéed, there’s a recipe that will make you want to pat that bag of onions on the back for a job well done.
Can you give us a recipe for something good for beginners to try?
This year’s Spring Spotlight Event will honor the following distinguished chefs.
