Page 75 ⋆ Jersey Bites

AeroFarms: The Farm of the Future

Deborah Smith, Executive Editor

-

May 2, 2017

“Doesn’t it feel like we’re walking into the first scene of a sci-fi thriller?” I whispered to the woman in the white lab coat and hairnet (the same getup I was required to wear) as we approached the glowing towers in the distance. I made sure that one chick was way out in front, see her? It’s the same tactic I use in the ocean. Farthest one out gets devoured and gives you time to swim to shore. Take notes, kids.

Anyway, thankfully we weren’t headed into any crazy, sci-fi danger. (Sorry to put you out there, chick in the front.) We were actually taking part in a tour of AeroFarms’ temporary facility located in an abandoned indoor paintball arena in Newark. They left behind the really cool wall art which made the whole experience feel like the weirdest party I’d ever been to.

The aforementioned glowing towers were actually the vertical LED illuminated stacks of baby leafy greens thriving under perfect conditions, getting ready to be harvested and sent off to local grocery stores.

AeroFarms’ noble and awe-inspiring mission is to combat our global food crisis and bring farming and fresh, nutritious, leafy greens into our world’s food deserts. I’m pretty sure we can all get behind that.

The facility we toured was soon to be shut down and all growing moved to their new facility which is an abandoned steel mill on Rome Street in Newark, where their estimated annual output will be up to 2 million pounds. Currently, the Newark location employs a staff of 126, 60% from the surrounding area, 40% from Newark. Growing food and jobs: well played my friends. Well played.

AeroFarms has projects in development on four continents, with plans to open sustainable vertical farms all over the world in the coming years. The Garden State got lucky when the company chose New Jersey as the site for its beta farms in 2004.

The company claims to use “95% less water than field-farmed food, with yields of 130 times higher per square foot annually.” Those are some pretty impressive stats. And they take out the middle distribution man by growing right where the population for consumption is. It’s crazy clever.

The latest development under the AeroFarms brand is the new line of fresh greens “Dream Greens,” for retail. We were lucky enough to enjoy a brief chew-through of the varying taste profiles of a few of the more than 250 varieties of baby greens and herbs. On the menu for the day was their baby kale, baby arugula, baby ruby streaks (which had a surprising baked potato flavor), baby watercress, and baby bok choy.

Our guide for the day, Alina Zolotareva, explained the flavors we were discovering and talked about how AeroFarms greens are bred to be more flavorful and more nutritious than your typical fresh greens at the supermarket, which are raised with one goal in mind: shelf life.

With the AeroFarms model, pests are not an issue. Climate is not an issue. Lack of water is not an issue. The seeds are sewn on clothes made out of recycled plastic bottles and are used over and over again for germinating seeds. Plants grow faster in this environment which means the farm can yield more harvests per year than the traditional farm. I told you, it’s the farm of the future. There’s so much more I could go into, but it’s all on the website for if you’re looking for a deeper dive.

If you are looking to buy Dream Greens, which I highly recommend, check out the store locator here. AeroFarms currently supplies the NY-Metro area via brick-and-mortar retail partners including Whole Foods and ShopRite, as well as via FreshDirect to Connecticut, Washington, D.C., and Philadelphia.

I plan on keeping a close eye on this company and the company’s progress. Rumor alert: Next stop, Camden!

Watch Steve Adubato go one-on-one with AeroFarms Co-Founder and Chief Executive Officer David Rosenberg, to talk about about the company’s mission to transform agriculture buy growing leafy greens and herb in the new 69,000 square facility in Newark’s Ironbound section.

Fresh for the Season: NJ Chefs’ Favorite Spring Veggies

Recipes

JerseyBites

-

May 1, 2017

0

Fresh for the Season: NJ Chefs’ Favorite Spring Veggies

While we’re solidly into the season, it finally feels like spring has (really, truly, definitely) sprung in the Garden State. Here are the fresh veggies (and an herb) chefs across the state look forward to serving up! Spoiler alert: It’s good to be asparagus this season.

JR Belt, Executive Chef at Catherine Lombardi
3 Livingston Avenue, New Brunswick
“Asparagus is my second most favorite harbinger of spring. It’s best served with a German Riesling, of which we have the best list in the Northeast!”

Asparagus ravioli with pesto, Catherine Lombardi

JR Belt, Executive Chef at Stage Left (same chef, different restaurant!)
5 Livingston Avenue, New Brunswick
“Ramps and asparagus! We serve grilled ramps with steaks. Just a touch of olive oil and then a few minutes on the wood burning grill. We pickle as many ramps as we can because we love to eat them all summer long. We also make them into a pesto for our Wagyu flatiron steaks.”

Wagyu flatiron steaks, Stage Left, Spring Ingredients, Jersey Bites — Wagyu flatiron steaks, Stage Left

Anthony Bucco, Executive Chef at Restaurant Latour
1 Wild Turkey Way, Hamburg
“My favorite spring ingredients have to be asparagus and rhubarb. With asparagus, I’ll shave it and make a salad with pecorino, toasted almonds, lemon juice and extra virgin olive oil. I like to simply pickle rhubarb and add it to either a sweet or savory dish.”

Michel Desjardins, Chef De Cuisine at Spuntino Wine Bar & Italian Tapas
70 Kingsland Road, Clifton
“Spring sparks the beginning of the local farming season, with early vegetables including asparagus, fava beans, peas and spring onions, so we focused on incorporating those fresh flavors into our new seasonal menu. Two of my favorite dishes include our Casarecce con Pesto, made with red bell pepper, sugar snap peas, white beans, leeks and broccoli pesto, and our Risotto ai Primavera, which stars asparagus pea puree, lending great flavor and color to the dish.”

Casarecce con Pesto — Casarecce con pesto at Spuntino

Jeremy Einhorn, Executive Chef at Blue Pig Tavern
200 Congress Hall, Cape May
“Garlic scapes are one of the first fun ingredients that pop up at Beach Plum Farm in early spring. They are the green shoots that grow from various types of hard neck garlic. They have a mild garlicky flavor and while their season is short lived they are incredibly versatile and easy to use. In the Blue Pig Tavern, I like to make garlic scape pesto to serve with local scallops or grill them like ramps. In the Boiler Room, we throw them on top of our artisan pizzas raw and let them char in our brick oven. Delicious!”

Robbie Felice, Executive Chef/Partner at Viaggio Ristorante
1055 Hamburg Turnpike, Wayne
“I am obsessed with ramps. When I was in culinary school in Hyde Park, I used to forage for ramps and sell them to sophisticated restaurants in Manhattan.”

Ramp tagliatelle with Parmigiano Reggiano at Viaggio

Leia Gaccione, Chef/Owner at south+pine american eatery
90 South Street, Morristown
“In February, the winter blues start to hit me pretty hard and I begin to dream of all things spring. For me, spring is green, bright, and everything is just starting to come to life. Peas are one of my favorite ingredients during this time of year. There are so many varieties, from English peas to sugar snaps to pea tendrils, and they all have their own personality. We use sugar snaps, snow peas, and locally grown pea tendrils in our golden tile fish: it’s spring come to life in this light and flavorful dish!”

Bryan Gregg, Chef/Owner at Tastes by Bryan Gregg
235 Prospect Avenue, West Orange
“Spring is an exciting time of year for food. The mixture of first crops of the year, as well as the beginning of foraging season, makes it so easy to be creative. The first asparagus of the season always excites me. There are so many different ways to incorporate it into a dish or just make it the focal point. My favorite dish so far this season is asparagus and egg yolk sauce.”

Asparagus and egg yolk, Seasons, Jersey Bites — Asparagus and egg yolk sauce at Tastes by Bryan Gregg

Ilson Goncalves, Executive Chef/Owner at Samba Montclair
7 Park Street, Montclair
“This spring, I’m excited to introduce a primavera version of my signature yuca gnocchi dish, using the freshest seasonal vegetables. I’m currently in love with roasted red radishes. Roasting takes an edge off the bite and they add great color and pop in your mouth. I’m obsessed!”

Ilson Goncalves, Samba Montclair, Jersey Bites — Ilson Goncalves

Eric LeVine, Chef/Owner at Morris Tap & Grill and Paragon Tap & Table
500 Route 10 West, Randolph (Morris Tap & Grill)
77 Central Avenue, Clark (Paragon Tap & Table)
“Asparagus is my favorite spring vegetable and avocado is running a strong second these days. We feature asparagus in a few dishes at both places at this time of year. We have a quinoa salad that has shaved asparagus, spicy avocado with baby spinach and a light lemon oil. We also feature asparagus in our gnocchi dish with asparagus, rosemary garlic chicken and mushroom sauce.”

Gnocchi with asparagus, Morris Tap & Grill, Eric Levine, Jersey Bites — Gnocchi with asparagus, Morris Tap & Grill

Josh Sauer, Executive Chef at Avenue
23 Ocean Ave, Long Branch
“To me, spring means seafood and that West Coast Halibut, especially Alaskan Halibut, are in season. At Avenue, we serve this terrific halibut with spring vegetables —this year the fish is plated with fresh spring morels, minted pea puree and heirloom carrots.”

Marlyn Schlossbach of the Marilyn Schlossbach Group
Asbury Park, Normandy Beach, Rumson
“Garlic makes the world go round! The real onset of spring means the freshly grown garlic snapes – the flavor is unbeatable and the perfect ingredient to get a taste of the season. We love working with Merrick Farm’s harvest to bring this ingredient into all of our restaurants.”

Jason Scott, CEO and Co-Founder of The Taco Truck
Hoboken, Princeton & Morristown
“Zucchini! And naturally, I put it in a taco! Our spring seasonal Verduras—veggie—taco is packed with zucchini, squash and bell pepper. Julienne zucchini, squash, and bell pepper into 1/8-inch slices and mix together with salt, pepper and chile de arbol and grill. Lightly grill stone-ground corn tortillas and top with the mix, black beans, chipotle salsa and lime-pickled onions. Best enjoyed with a cold cerveza or an adult aguas frescas, which is aguas frecas plus tequila.”

Veggie taco, the Taco Truck, Jersey Bites — Veggie taco, the Taco Truck

Rob Ubhaus, Executive Chef/Owner at Redux
Located at 3 Central Avenue, Madison
“My favorite spring ingredient is local Jersey asparagus. It’s an extremely versatile vegetable that can be used for soups, as an accompaniment to fish or meat, or it can be the star of the dish. A classic dish that I like to serve is Local Jersey Asparagus with Béarnaise Sauce & Lemon Zest. It’s a simple way to highlight the freshness of the Asparagus while still remaining grounded in classic technique.”

Local Jersey asparagus with Béarnaise sauce and lemon zest

Mark Ulrich, Executive Chef at Cecil Creek Farm
73 Democrat Road, Mickleton
“I can’t wait for Cecil Creek’s own strawberries. I like to use them in a salad composed of organic red leaf tossed with our strawberries, goat cheese, walnuts in a lemon-honey vinaigrette.”

Karen Voller, Chef de Cuisine at Restaurant Nicholas
Route 160 Route 35 South, Red Bank
“Spring asparagus. Here at Nicholas, we have an asparagus dish that if we were to create a “greatest hits” dinner, it would likely be at the top of our list. We use asparagus picked at its peak season and lightly poach it, we then make a rich butter sauce out of its own juice which in turn creates a super decadent glaze. On top of the poached asparagus, we make a seasonal mushroom ragout from locally foraged mushrooms, fresh cream and aged creamed sherry. The mushroom ragout is later finished with whipped hollandaise which brings even more full-flavored richness to our dish. It’s an absolute showstopper and one of our most requested menu items.”

Kwame Williams, Chef at Vital Dining
387 Bloomfield Avenue, Montclair
“As cliché as it might seem, my favorite ingredient spring ingredient is asparagus. I love when I start to see asparagus at the farmer’s markets and on my order sheets again. In the kitchen, it’s true: these are the first sign of spring and the indicator of the abundance of produce that is soon to follow. Currently, we’re serving a brown rice risotto special with spring asparagus. You just can’t go wrong preparing it—nothing says spring like asparagus.”

Brown rice risotto special with spring asparagus, Vital

Kate Winslow and Guy Ambrosino, authors of ONIONS ETCETERA: The Essential Allium Cookbook

Lambertville
“We’re always excited to get our hands on green garlic, the thinnings that are pulled to make room for other garlic plants to grow to maturity. The juicy bulbs usually haven’t fully divided into cloves, which means they’re a snap to chop. Green garlic makes for a lovely, gently flavored mayonnaise. We also love making Caesar salad with this milder garlic. In addition to the dressing—heavy on the anchovies!—chop some of the tender stem and toss it with the oily croutons as they toast.”

And here’s the word from Stockton Market!

Colleen Christi, Chef at Bread and Spoon

“On the savory side, we love working with spring garlic. Garlic is usually planted before the first frost, then harvested late the following summer; but if you pull garlic in the spring and early summer, you get something wonderful: a plant that hasn’t formed a bulb yet, still green, with a mild, fresh, sweet taste. The flavor of garlic with slightly less commitment. It’s a beautiful addition to cold salads incorporating other spring veggies, like peas and asparagus, or sauteed to add flavor to sauces and dressings.

On the sweet side—well, really more tangy—we love rhubarb! Rhubarb kind of looks and crunches like a reddish celery- but its flavor is sharp, tangy and delicious. It’s often combined as a wonderful balance to the sweeter strawberry, and we love to feature it in our vegan and gluten-free pies, scones and crumbles. It also makes a wonderfully tangy sorbet!”

Megan Jones-Holt of Market Pizza
“I love spring, it’s the awakening from the cold, dark, shorter days of winter and hearty comfort foods. It’s time to lighten up and spruce up. My favorite part is getting my veggie and herb garden planted to use fresh home grown ingredients in my weekly pizza specials. Rainbow Swiss chard is my favorite to work with. It’s packed full of flavor and vitamins and is extremely versatile not to mention colorful. I love using it in complex pizzas that have your taste buds jumping. Fresh chard with bacon, caramelized onions, red pepper flakes, garlic, fresh mozzarella and goat cheese topped off with a balsamic reduction drizzle.”

Stephanie McCue of Mushrooms Etc.
“Following is a raw (crudo) recipe from Antonio Carluccio. The first book by Mr. Carluccio that I bought was The Complete Mushroom. This remains my favorite cookbook/reference book, as his foraging stories and photos are captivating. I was so enamored with this book, I went on to purchase Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo. It is from this book that I found a recipe for raw courgettes (zucchini), arugula, and mint salad: a recipe that is simple and springlike. It brings to mind the first spring green on the trees that excites our senses for the promise of spring.”

Alexander Talbot of Curiosity Doughnuts
“There are two ingredients that speak spring. Lovage and rhubarb. Lovage has been a member of our weed patch for years. It is hardy, I can’t seem to kill it with my neglect, and it returns year after year. As spring nears lovage begins to pop its head out of our stone planter. It is a reminder of fresh, bright, bracing and clean ideas, a visual cue to its intense vibrant amplified celery on steroids flavor. Rhubarb arrives a bit later in spring. It has a color and flavor reminiscent of rebirth and reawakening. The vibrant red and the intense oxalic acid makes rhubarb an ingredient to be worked with. We harness this brightness in a preserve we use in our thumbprint doughnut at Curiosity Doughnuts. Lovage, for all my affinity, has not made an appearance in a doughnut or on a custard. Of course, a rhubarb-lovage preserve would marry my loves and create a delicious result. Time to make that idea happen.”

Sharon Zofcin of Cottage Spice Co.
“One of my favorite herbs to dry is tarragon. Tarragon goes great with fish, meat, soups, sauces and stews. It also pairs well in tomato and egg dishes. It boasts a delicate, balanced flavor with a hint of licorice and vanilla. One of my absolute favorite recipes using this unique spice is tarragon salmon. The salmon comes out divine and is unmistakable!”

Recipe for Tarragon Salmon [gdlr_space height=”20px”]

Ingredients*:

2 fresh salmon fillets

1 teaspoon dried tarragon

1 teaspoon Dijon mustard, mayonnaise or chipotle mayo

1 teaspoon honey

2 teaspoons extra virgin olive oil

Pinch of cayenne

½ teaspoon lime juice

*Dried tarragon, cayenne and olive oil are available at Cottage Spice Co. [gdlr_space height=”20px”]

Directions:

1. Preheat oven to 400°F.

2. Combine tarragon, mustard, honey, cayenne and lime juice.

3. Drizzle oil on the salmon and season with salt and pepper.

4. Place in hot oven for 10 minutes.

5. Take the salmon out and rub in the tarragon mixture.
6. Heat for an additional 5 to 10 minutes or until the sauce is caramelized.

NJ Steakhouses that Sizzle

JerseyBites

-

April 27, 2017

0

New Jersey has some of the best steakhouses in the country. We asked our carnivorous writers and readers for their juicy recommendations.

Englewood

The Porterhouse is Sofia’s signature steak.

Sofia invites you to enjoy steak and seafood at their restaurant—or order online! The menu features pasta, seafood, steak, salads and more. Click here to reserve a table or click here to order online for takeout.

Gibbsboro

The ChopHouse‘s dry-aged selections are tagged and then aged for at least 28 days in a temperature controlled locker, which creates a rich depth of flavor. Click here to view the full menu. Reservations are recommended, call 856-566-730.

Hazlet

Neil Michaels Steakhouse‘s menu offers burgers, seafood, chops, steaks, prime and dry aged steaks, salads, a dry bar and a kids’ menu. The chef is happy to accommodate any special dietary needs you may have and will customize a menu for special occasions. Call 732-217-3626 for reservations.

Little Falls

Rare, The Steakhouse is all about the steak. Select cuts of prime beef, cooked to your specifications, are presented with your choice of side dishes. Rare also offers a raw bar, dishes with lamb, veal, poultry, fish, and a wine cellar. Click here to make a reservation.

Aged prime rib chop with steamed lobster tail

Livingston

(Permanently Closed) Located in the Westminster Hotel, Strip House is open for dinner every night. The menu includes prime cuts of meat, signature side dishes such as truffle creamed spinach and goose fat potatoes, a wine list, and a 24-layer chocolate cake (yes, 24!). Click here to view their menu and to make a reservation.

Morris Plains

Arthur’s Tavern suggests that diners bring their appetites for lunch and dinner. Its NJ steakhouses are famous for giant steaks, mouth-watering burgers, huge salads, and overstuffed sandwiches. Click here to view a menu. For more information about Arthur’s Tavern, call 973-455-9705.

New Brunswick

Stage Left (pictured at top) has been open for 25 years and features a menu with a variety of steak choices. All steakhouse menu items are served a la carte from the wood-burning grill and topped with fried shallots. Check out their menu here and scroll down to make a reservation or call 732-828-4444.

Steakhouse 85 offers date night on Monday and Friday, a $99 prix-fixe per couple which includes a bottle of wine. Their regular menu includes chilled seafood towers served on ice, steaks, chops and more. Try the King’s Platter, a 26 ounce Tomahawk Chop, paired with twin 6 oz. South African lobster tails. Reserve online. Click here to view to view menus.

Point Pleasant Beach

From steak to pork to seafood, Prime 13 Wood Fire Grill serves up a meal to remember, prepared on its oak firewood grill. The BYOB eatery is known for its Tomahawk, a long-bone rib-eye, and its 44 oz. porterhouse for two. Call 732-202-6483 or go online to make a reservation.

Located on the scenic Manasquan Inlet, Shipwreck Point Restaurant & Steakhouse offers several cuts of prime and dry aged meats, a diverse wine list, modern and traditional side dishes and homemade desserts. Shipwreck Point also does catered events. Call 732 899-3800 to make a reservation!

Princeton

Witherspoon Grill serves all-natural prime Angus beef, locally sourced poultry and fresh seafood from Nassau Street Seafood & Produce Company. Steaks are hand-selected and custom cut, including dry-aged prime rib eyes, filet mignon, wet and dry-aged strip steaks and a 48 oz porterhouse for two. Dine on Tuesday evening for live jazz. Call 609-924-6011 for a reservation.

Raritan and Red Bank

Char Steakhouse is a New York-style steakhouse with two locations in Central Jersey. The cuisine features only the finest cuts of dry aged and prime beef with fish delivered fresh daily. Guests can dine by landscaped views revealed by towering windows. Call 908-707-1777 (Raritan) or 732-450-2427 (Red Bank) to make a reservation.

Char’s 35-day prime dry-aged Porterhouse

Rumson and Princeton

Salt Creek Grille offers a “scratch cooking” experience, featuring menu ingredients that are all made in house. The menu includes thick center-cut steaks and hand-cut, fresh, line-caught seafood. In addition to lunch and dinner, Salt Creek Grille also has kids’ selections, Sunday brunch and bar lunch, dessert menu, and wine menu.

Summit, Morristown, and Ridgewood

Roots is an old-fashioned New York style steakhouse located in three towns over Jersey. They serve only center cut beef that’s cooked at 1800° F. In addition to steak, the menu also includes seafood, dessert and wine. Private dining is also available.

Towaco

Rails Steakhouse‘s steaks are dry aged for 28 days on-premise their our aging room and hand cut by our butchers daily. Along with seafood, steak cuts, flatbreads and more the restaurant features live music and other events throughout the week. Reserve online or call 973-335-0006.

Vorhees

Rodizio Grill: The Brazilian Steakhouse offers a wide range of grilled meats, prepared in the tradition of Sao Paolo rodizio and served table side. Members of Club Rodizio enjoy perks throughout the year. For reservations, call 856-344-5110.

Westfield

Sweet Waters Steak House is an upscale American steakhouse praised for its cooked-to-order steaks, martinis, boutique wines, French onion soup, decadent desserts and other treats. The restaurant offers a brunch, lunch, dinner and beer and wine menu and reservations are highly recommended. Click here to reserve a table or call 908-317-2599.

Woodbridge

Chris Michael’s Steakhouse can be described as “East meets West.” The restaurant serves wet aged mid-western corn-fed USDA prime beef on a sizzling plate and also features a full sushi selection. Click here to make a reservation.

I Fish Opens in Tenafly…And More!

JerseyBites

-

April 26, 2017

0

Get your culinary game on this spring with Jersey Bites, where Susan Bloom takes a look at some key openings around the Garden State. Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].

Now Open!

I Fish
114 County Road
Tenafly
201-569-1111

On April 6, Asian/Chinese fusion restaurant I Fish celebrated its grand opening in its renovated 2,500 square-foot space which formerly housed a Friendly’s restaurant. “The menu promises to have something for everyone and offers a new, exciting dining option in Bergen County,” shared owner Eddy So. “Several chefs have collaborated to create the unique fusion menu at I Fish,” agreed restaurant spokesperson Martha Morley. “Among other items, I Fish offers a range of popular Asian and Thai dishes as well as fresh-squeezed juices and their dumplings are amazing!” Along with its clean and modern décor, I Fish features an open kitchen concept that offers patrons a bird’s-eye view of the chefs preparing dishes through the plexiglass partition. While its owners/operators have had extensive restaurant experience in Texas, I Fish represents their first venture in the tri-state area.

New personnel at 100 Steps Supper Club & Raw Bar
215 Centennial Avenue
Cranford
908-276-6600

Defining ‘supper club’ as a spot where you can enjoy both a delicious meal and great social interaction, 100 Steps announced the appointments of new general manager and proprietor Saad “Jack” Tagmouti as well as award-winning executive chef Joe Beninato. Tagmouti’s nearly 20 years of restaurant experience include a role as manager and event planner at The Frog and the Peach in New Brunswick, while Beninato’s decade of culinary experience includes turns at The Frog and the Peach and Ursino in Union. Beginning this May, 100 Steps will be open every Tuesday from 4 to 10 p.m. in addition to its current Wednesday through Sunday hours; in June, the restaurant will begin offering lunch Tuesday through Saturday from 11:30 a.m. to 2:30 p.m. as well as a Sunday brunch from 10:30 a.m. to 2:30 p.m.

The newly-renovated Green Knoll Grill
645 Route 202/206
Bridgewater
908-526-7090

Great pub food, drinks, and face-to-face time are all on tap at the iconic 90-year-old Green Knoll Grill, which has been owned for the past 20 years by Joseph and Lisa Dichiara and has just undergone a variety of renovations to the restaurant and menu. “In addition to repainting the building inside and out and installing new lighting and hardwood floors as well as additional TVs and new tile around the bar, we’ve invested in all new patio furniture and red umbrellas, new sofas at our Tiki Bar, which create a party lounge atmosphere there, and added another Tiki Bar where a children’s playground used to be,” shared Lisa Dichiara. The restaurant’s new chef has also added such appealing menu items as craft burgers, wraps, and sandwiches, a fried Southern Comfort chicken sandwich served with mashed potatoes and spicy coleslaw, a giant pretzel, and new homemade cheesesteak egg rolls. The Green Knoll Grill will follow up its extensive renovations with the introduction of a new outdoor beer garden this May.

Zest
16 Little Falls Road
Fairfield
973-439-9378

Offering ‘smoothies, juices, eats, and treats,’ Zest launched in Fairfield with an official grand opening celebration on March 18. “Everything here is made from gluten- and dairy-free ingredients,” said owner Luciana Contuzzi of a menu that includes fresh smoothies and juices, acai bowls, vegan baked goods, ‘Krust’ (Zest’s own gluten-free toast options), salads, breakfast items, and kombucha on tap. Featuring a cheery bright green interior with wood accents, indoor and outdoor seating, and pictures of her family on the walls, Contuzzi said that Zest truly reflects her own approach to eating. “I’m inspired by organic, healthy, and delicious foods and am excited to share my lifestyle with others,” she said. “I’ve always dreamed of having my own eatery and there’s nothing like Zest in our area.”

Coming Soon!

Beenie’s Ice Cream
38 Morris Street
Morristown
862-260-9221

Coming this May, Beenie’s Ice Cream will represent a new, locally owned dessert shop serving homemade ice cream, gelato, sorbet, Italian ice, Belgian waffles, custom ice cream cakes, and more, all of which are made fresh with organic milk and cream, pure vanilla extract, and top-of-the-line equipment. Owned by Mendham resident Tony Franco and named after Franco family dog, Beenie, a schnauzer-terrier mix, Beenie’s will offer over 40 ice cream flavors, “but we’re about more than just ice cream,” said Franco, a former art student who managed another ice cream shop for several years and thoroughly enjoyed the experience. “We’ll have all of the classic flavors but plan to offer some unique options, including small batches of vegan gelato and sorbet, and will even encourage creativity among our customers by inviting them to create flavors for us as well, which we’ll recognize through a ‘Flavor of the Month’ contest.” Creating jobs for an estimated 18 employees during the upcoming summer season, Franco looks forward to creating a fun, vibrant experience at Beenie’s and to bringing small-town ice cream shop flair to Morristown’s culinary scene. “There’s competition in this market, but Morristown is a big and growing town and there’s enough room for everyone,” Franco confirmed. “We’ll be a more quirky, fun take on ice cream and hope to make people happy one scoop at a time.”

The Fractured Prune (pictured at top)
206 Boardwalk
North Wildwood
609-425-0386

Coming this May, The Fractured Prune Donut Shoppe will expand beyond its bustling locations in Maryland, with a new outlet on the boardwalk in North Wildwood. Offering a coffee bar, breakfast sandwiches, hot and cold beverages, and a variety of its signature hot, hand-dipped doughnuts, managers promise that a visit to the popular shop offers “an experience for customers beyond just doughnuts.”

Parker’s Garage and Oyster Saloon
116 Northwest Avenue
Beach Haven
609-492-1066

Launching the first weekend in May, Parker’s Garage will open on the bay-front site of the former Boathouse Restaurant, a Beach Haven landmark since 1995. Recently acquired by The Black Whale Restaurant Group (which owns and operates such other popular Long Beach Island eateries as Black Whale Bar & Fish House, Mud City Crab House, Old Causeway Steak & Oyster House, and Ship Bottom Shellfish), the new venture will offer the best of the signature seafood dishes the Black Whale Group is known for along with a sense of the colorful history of the Beach Haven Maritime District. According to Black Whale partner Bob Nugent, Parker’s Garage was founded by bayman and noted decoy carver Ellis Parker, who built the restaurant and boat rental facility next to the storied Beach Haven Yacht Club in 1913; Parker’s Garage soon became a hub of activity for the fishing, sailing, bay harvesting, and beach lifestyle. The new incarnation of Parker’s Garage will feature creative dishes and local seafood as well as its own boat slips and, like the previous Boathouse, will remain a wedding venue for receptions of up to 180 guests. In addition to the magnificent sunset views Parker’s Garage will afford diners, The Black Whale Group’s six partners are excited to take their relationship with the Barnegat Bay to the next level via this project by investing in an oyster co-op, through which a new generation of local oyster farmers will raise the shellfish that will be offloaded and served right at the Oyster Saloon.

April 26: Wine Talk Wednesday with Chef Nicholas Harary

Deborah Smith, Executive Editor

-

April 25, 2017

0

April 26: Wine Talk Wednesday with Chef Nicholas Harary

From Farm to Glass at Screamin’ Hill Brewery

Peter Culos

-

April 24, 2017

0

From Farm to Glass at Screamin’ Hill Brewery

Screamin’ Hill is a farm brewery, located on the property of Bullock Farms in rural western Monmouth County, in the shadow of Six Flags Great Adventure, at Cream Ridge.

It is not a brewery located on a farm, but a farm brewery. Besides having a very cool name, which I will explain in due course, it also turns out great beer. If beer can commandeer the term terroir from the wine world, Screamin’ Hill is certainly entitled to it. Of the four basic ingredients of beer, hops hold the spotlight and yeast does the magic. However, it’s the malt bill that provides the heart and soul of a beer. Water is the canvas on which the art is painted.

OK, if that sounds a little poetic, forgive me. The rustic charm of the place will do that to you. Roughly 90% of the barley, wheat and rye malt used in Screamin’ Hill beer is grown on the 500 acres of land owned and farmed by Bullock Farms. Only specialty malts are purchased from outside sources. You might think it’s pretty handy having your own farm full of grain to make your beer. It’s not. Grain doesn’t become malt until it’s, well, malted. For that they have to truck the grain an hour away to Pennsylvania and then bring it back to create their beers. In the end, it costs about twice as much as buying malt from an outside source would. It also means that you have to plan a recipe right from the seeds.

Tasting flight of Screamin' Hill beer, Jersey Bites, Pete Culos — A flight of Screamin’ Hill beer made with the farm’s own grain.

Brewer/Owners Ryan Cole and Brett Bullock, Screamin' Hill Brerwery, Jersey Bites, Pete Culos — Owners and Brewers Ryan Cole (left) and Brett Bullock (right) of Screamin’ Hill Brewing.

They also use well water from the farm. Waste water is reclaimed and used to water the fields. Spent grain goes to a local dairy farm and used as feed. It’s a pretty green operation. Speaking of green, they grow hops, but only enough for a special batch after the harvest in the fall. So struck was I with this bucolic scene that I may have pledged to return and help hand pick their hop crop.

So how did this slice of genuine Jerseyana get its start? Owners and brewers, Brett Bullock and Ryan Cole (pictured at right) were childhood friends who caught the home-brewing bug. The rest, as they say, is history. And history is in plentiful supply here, too. Brett’s family has been farming the land since 1860: that’s six generations. The brewery and taproom occupy an out building that dates to the origin of the farm but was beat up badly in Hurricane Sandy. Even with heavy modifications it feels as if it’s always been here.

Entrance to Screamin' Hill — The Screamin’ Hill taproom entrance is well protected.

From the sleeping dogs basking by the sunlit entrance to the repurposed wire cable spools set up outside as pub tables, Screamin’ Hill has a quaint, rural character. And then there’s that name. Back in the late 19th century, in Cream Ridge, the Coward (or Cowart) family brothers built up quite a reputation for themselves as first-rate hooligans. That is until one brother was touched by the redemptive hand of religion. From the brewery, you can see Emley’s Hill United Methodist Church, first established in 1790, perched on the neighboring hill. Early Methodist services were rollicking affairs and were made more so with the reformed Coward brother bellowing the gospel from the pulpit. It was said that he could be heard a mile away. With all that hollering, the locals took to calling the place Screamin’ Hill. They were innocently unaware of what a great brewery name they had created. (I wonder what the Coward brothers would think!)

A tasting flight of Screamin' Hill beer — A tasting flight of Screamin’ Hill beer and their rustic serving paddles.

Well, I know what I think. If you like good beer, a ride in the country, and a little genuine Jerseyana, take a detour on your way to the shore and stop in for a visit. Right now, Screamin’ Hill is the only place to get their delicious liquid.Check their website and Facebook page for current offerings.

Here’s what we sampled during our visit:

American Wheat: Light in color and body with just a faint hint of the banana and clove notes you find in a Hefeweizen.
Screamin’ Magnolia: Fruit and citrus with low bitterness. A summery IPA.
Rusty Farmer: Besides the great name it’s a roasty amber ale with some coffee on the nose and a little fruit at the end.
Single Hop Pale Ale: Lemon or lime flavors you’d expect from Galena hops.
Blood Orange Pale Ale: Think orange rind instead of juice. A thoughtful take on a trendy style.
Red IPA: A moderate IBU (International Bitterness Units) IPA with a rich red and juicy malt backbone. A little hazy, too. I took home a growler.
Cocoa Currant Porter: A beautiful porter with a touch of smoke and sour cherry in the finish (the currants!). I would have taken home a growler if I’d have had another growler with me.

At top: Improvised pub tables line the approach to the Screamin’ Hill brew house and taproom.

Emley's Hill Churchyard, Screamin' Hill Brewery, Jersey Bites, Pete Culos — The view of the brewery from the church site.

Screamin’ Hill Brewery
83 Emley’s Hill Road
Cream Ridge
609-401-2025

Hawk Haven Wine Dinner at the Cape May-Lewes Ferry

David Mullen

-

April 20, 2017

0

Hawk Haven Wine Dinner at the Cape May-Lewes Ferry

When I heard that Hawk Haven Vineyard & Winery was going to offer a wine-paired dinner, I was quick to jump at the opportunity (even before I learned that it was going to be held at the Ferry Terminal in Cape May, with sweeping views of the water). I imagined the possibilities of viewing the sun setting over this beautiful scene. As it turned out, I had to settle for liquid sunshine, provided by Todd Wuerker, winemaker at Hawk Haven. The weather did not cooperate with my ideal picturesque vision. Fortunately, the food and wine did live up to my idyllic expectations and were beautifully presented in the Sunset Lounge.

The food was creatively put together and beautifully presented by John Schlaner, the Ferry’s Chef. Schlaner and his staff have offered sunset wine lovers’ dinners and many special events over the past decade or so. The first of these wine events were cruises held in 2006 and have been very popular since then. In 2014, they embarked on their first land-side dinners, their first beer dinners and later, wine dinners.

Our host for the night was Todd Wuerker, who introduced the wines as they were being served. We arrived a few minutes late due to the bad weather. We missed the first hors d’oeuvre (pot stickers, pictured), but were served the next—prosciutto and melon (as tasty as it was attractively presented) in short order. Next came a warm stuffed mushroom in phyllo dough, rich and delicious. The third hors d’oeuvre was a warm spring roll with duck sauce. All of the hors d’oeuvres were paired with Hawk Haven’s Dry Riesling Signature Series, 2015—wonderful on its own, but nicely enhancing the food, thanks to the versatility of the wine.

The appetizer may have been my favorite course of the night: A generous, rich version of Coquille St. Jacques, enveloped in phyllo dough. It was exquisite and paired with an equally rich and creamy Chardonnay, Outer Coastal Plain, 2015. I commented to Wuerker that the Chardonnay was fantastic and he shared that he was very pleased with it and that it was an excellent vintage with a subtle oakiness. (They also make an unoaked Chardonnay.)

Our salad was a mixture of greens, a trio of cheeses, poached pears, brioche croutons and Sauterne vinaigrette. This course was, thankfully, light but wonderful. The salad was perfectly paired with Hawk Haven’s Dry Rose, Signature Series, 2016. While rose is not one of my favorite varietals, the flavor profile of this one was a great match with the mosaic of flavors in the salad.

The entrée (pictured at top) consisted of two huge, thick, pan seared lamb chops, cooked to perfection (for me, medium-rare). The chops were accompanied by edamame beans (fresh and retaining just a little crunchiness) and a small dollop of ratatouille, adding a nice acidic flavor. This course was paired with the Proprietor’s Red Blend, 2014 (equal parts Cabernet Sauvignon, Syrah, Merlot and Cab Franc). The red blend had enough structure and backbone to stand up to the rich, flavorful lamb chops.

Hawk Haven Wine Dinner, David K. Mullen, Jersey Bites — Chocolate mousse with white chocolate shavings

The fifth and final course was our dessert—chocolate mousse with white chocolate shavings. This was paired with Hawk Haven White Port, 2008. Both were sinfully good. I was not aware that Hawk Haven made a port-style wine. This one is not available to the public at their tasting room, but Wuerker brought it out of his personal cellar to share. It and the mousse were delightful.

Todd Wuerker’s comments and insights about the wines were helpful and instructive. He also proved to be a great ambassador for his wines and the whole project at the ferry. He went around the room engaging with patrons, asking for feedback and providing further information about the wines.

Portion sizes for each of the courses were just right—not too small and not so big as to leave the diner with feelings of overindulgent remorse. Surprisingly, the same can be said for the wine pours. Many other wine-paired dinners which I have attended were just plain stingy with the wine, especially to accompany the entrée. Of course, this is often a ploy to encourage patrons to purchase another glass or bottle. This was not an option here, so I was thankful that the pours lasted through their accompanied course of food.

This dinner was a complete success, a feeling I believe that is shared by the 50 or so other patrons present. I would heartily recommend future Sunset Dinners or Wine Dinners held at this venue. The chef’s creations were quite good and their choice to reach out to the local winery, Hawk Haven (located in Rio Grande) was a super choice, with its excellent and deep bench of wines to highlight and pair for this dinner.

Hawk Haven Vineyard & Winery
600 S Railroad Ave
Rio Grande, NJ 08242
609-846-7347

It’s a Tie at the Great Jersey Shore Burger Contest

Deborah Smith, Executive Editor

-

April 19, 2017

0

It’s a Tie at the Great Jersey Shore Burger Contest

For the first time in eight years, the judges’ choice for best burger at the Jersey Shore ended in a tie. Eight restaurants came to battle it out for burger bragging rights and everyone was in it to win it at the Great Jersey Shore Burger Contest. It was my eighth year as a judge. I was joined by veteran judge Susan Weiner, of the Asbury Park Press, and first-time judge and four-time winner, Chef Doug Walsh, of Jersey Shore BBQ, in Belmar.

Each entry in the competition was judged on creativity (30%), taste (50%), and presentation (20%).

Some of the standouts for creativity were Brielle Ale House‘s Mac Daddy burger, made with a ground chuck/short rib burger blend, Land-o-Lakes American cheese, and house made sriracha aioli sauce placed between two hand-breaded mac and cheese buns. We had to remove one of the burger patties just to get it in our mouths. I was expecting the mac and cheese “bun” to be dry but it was surprisingly moist.

Another creative entry was the MA-22 from Burger 25 in Toms River, made with seasoned certified angus beef patty, topped with melted cheddar cheese, smoked pulled pork, a crispy onion ring, bbq sauce, house made sweet mayo, and pickle chips on a freshly baked onion roll.

At the end of the day, though, taste is what won the judges over, as it should. The Fromagerie‘s Blue Label Blend Burger, which uses a proprietary blend made of 35-day dry-aged ribeye, short rib and brisket “exclusively blended for the restaurant by Pat LaFrieda himself” was a melt-in-your-mouth home run.

And just when we thought The Fromagerie had sealed the win, Remington’s brought in a game changer. It definitely wasn’t going to win any prizes for presentation, but the flavor made us sit up and say, oh yeah! (American wagyu beef, smothered in worcestershire glazed onions & aged white cheddar, accompanied by spicy tabasco-bacon cole slaw.)

After eight burgers were nibbled, gnawed upon, devoured, and discussed, the judges’ scores were tallied and we had our first-ever tie for first place. Congratulations to both Remington’s and The Fromagerie.

The guests of the Burger Showdown also got a say in who brought the best burger and as it turned out, they had a different winner in mind. St. Stephen’s Green in Spring Lake Heights took home the People’s Choice Award with their Maui Burger, a Kobe beef burger topped with teriyaki cured bacon, fontina cheese, baby arugula and sriracha mayo, served on a brioche roll.

St. Stephen's Green Chef, Dan Geurin — St. Stephen’s Green Chef, Dan Geurin, accepting the award from Jersey Restaurant Week President Jim Flynn.

Everyone who participated deserves a big round of applause. There was some fierce competition this year.

The other delicious entries included the following:

Reef & Barrel‘s 60/40 Burger: Twin patties made from a juicy blend of 60% sirloin and 40% bacon, with American cheese, shredded lettuce, diced raw onion and a special sauce, served on a Martin’s potato roll.

Bar A‘s Brisket & Short Rib Burger: Ground-brisket-and-short-rib grilled burger, topped with house smoked applewood slab bacon, white cheddar cheese sauce, crispy onions and a drizzle of smokey bbq sauce.

The Committed Pig‘s Pig Mac: Two Pat LaFrieda burger patties, American cheese, sliced pickles, shredded lettuce, and onion, all topped with a special sauce.

Jersey Shore Restaurant Week celebrates its launch this Thursday with the Chefs’ Invitational, at the Spring Lake Manor. The week of great deals on amazing meals runs Friday, April 21, through Sunday, April 30.

Kearny High Culinary Team to Compete at National Invitational

JerseyBites

-

April 17, 2017

0

Kearny High Culinary Team to Compete at National Invitational

Five culinary students from Kearny High School will be among the competitors at the National ProStart Invitational, April 28 to 30, at the Charleston Area Convention Center in South Carolina. They will participate in the Restaurant Management Competition, where each team will present an entirely new restaurant concept. Students come up with a business plan, consisting of a menu, cost, floor plan, interior, decor, and more. Forty-four teams will compete over the three days, answering questions from judges from the National Restaurant Association, Panera Bread executives, Service Aid and others.

Matthew Barone, Kearny High School’s Culinary Arts Teacher, told Jersey Bites about the culinary program and the opportunities ProStart provides for students. Through ProStart, students can complete a certificate of achievement, which calls for 400 hours of industry time by graduation and passing the ProStart level one and two test. With that certificate, students can receive a significant scholarship (anywhere from $20,000 to full tuition) for major culinary schools. Read on for Barone’s take on this program and Kearny High’s accomplished team.

JERSEY BITES: What’s the culinary program like at Kearny High School?
MATTHEW BARONE: They brought me in six years ago because they wanted to move from home economics into college and career readiness. I used my connections with chefs in the industry to see what chefs are looking for and what young cooks are lacking in. So we brought all those different things together and created a curriculum for getting students ready to go to college or start a career after graduation. We have general introductory classes for those who want to learn the basics. Once students complete that, they can move onto Culinary 1 where they will learn very tangible techniques and skills students would learn in college or in an entry-level position at a restaurant. Culinary 2 consists of three days a week of interning at a restaurant in Kearny. The other two days are spent in the classroom honing in on the skills their mentor at the job site say they’re lacking. They spend time in class [working on] their weaknesses so they’re more college or career ready.

How have you prepared for this competition?
The competition is set up like Shark Tank, where you have to pitch your [concept] in front of judges. Then they ask different questions of various topics within the content and you have to know your concept inside and out so you can answer the questions. In January we meet four to five times a week and then the competition is at at the end of February, so we meet every day. This year we had different faculty members come in as guest judges. We encouraged teachers to ask whatever they had in mind to prepare us for facing the unknown. The students got a lot of experience working with faculty who asked easy and hard questions. Because of this, they were able to answer every question that was asked of them at the state competition in the critical thinking areas especially.

How do you decide who does what?
When we’re in the development stage, I tell the team that this is their concept and their restaurant and it’s either going to succeed or fail because of you. They tend to gear themselves toward the area they’re most interested in. If there’s a conflict and people have differing ideas, that’s where I come in as a mentor and ask them which idea makes better sense in the long term. But it really is a democratic team.

KHS Management Team at State Competition

Where did the students get the idea for this year’s competition?
This year they knew they wanted to do something Asian. So in November, we took them to Ani Ramen in Montclair and they fell in love. They were so immersed in the culture and music, and how everyone seemed happy and chatty even though it was a tight squeeze. When we first brought them there, they said that everything sounds so good but I don’t know what any of this stuff is. And that’s where our concept came from. Their restaurant is called All Star Noodle Bar and it’s a hybrid of classic ramen and American flavors and cooking styles. For example, instead of a pork dumpling, they did a cheeseburger dumpling.

What’s your biggest hope for the competition?
I would like the team to feel like they’re not a flash in the pan—because they aren’t! On the national and state level, we are one of the only traditional high schools that compete. We’re up against tech centers and vocational schools who have tons of kids in the program. The kids know their concept and the information and I want them to know they are worth competing against.

Do you have a recipe from their plan that you can share with us?
One of the recipes on their menu is called the Dragon. It’s inspired by what David Chang said in one of his videos. He was saying that growing up in America as a Korean kid, his macaroni and cheese dish was rice cake and a sweet and spicy sauce on it. The kids really got into it and when we brought in all the ingredients, they made it.

What else should people know?
Everything about the culinary program and competition is our Facebook page. But just knowing about something like this is happening is great because it’s fighting the connotation that kids are lazy. These kids are putting in 500 hours of their own time. This is a positive story about a group of kids who met each other in September and now are the best of friends.

Kearny High School Culinary
Facebook: KHS Culinary

NJ Wines for Easter: Hop to It!

JerseyBites

-

April 14, 2017

0

If you’re still on the lookout for Easter wine ideas and are local to a Garden State vineyard, here are a few recommendations to consider!

Heritage Vineyards 2013 Brut Sparkling: Every holiday is a celebration, and celebration calls for sparkling wine! This wine presents a nose with orchard fruits and yeasty notes, following with baked apple and brioche on the palate. This tight bead bubbly showcases plenty of acidity, keeping each sip fresh and exciting. ($50)

Unionville Vineyards 2014 Eureka White Blend: This estate-grown blend of traditional Alsatian varieties, Riesling and Gewurztraminer, balances green apple, lemon oil, and petrol perfectly on the tip of the tongue. ($19.95)

Beneduce Vineyards 2014 Blue 2 Blaufrankisch: Although the grape is a mouthful, and perhaps lesser known that Pinot Noir or Syrah, this medium-bodied, spicy red will be a favorite with ham or lamb, showcasing plenty of blue and black fruits. ($28.99)

Hawk Haven 2014 Signature Series Cabernet Franc: You can’t talk about New Jersey wine without considering Cabernet Franc, and this Outer Coastal Plain AVA beauty from the Cape May Peninsula is a great representation. Rich, earthy, and round, this Franc showcases blackberry and currants, and the tannin or pithiness reminiscent of red apple skins. ($39.95)

Alba Vineyard 2014 Estate Pinot Noir: A perfumed nose of dried red and purple flowers, with cherry, blueberry, and blackberry flavors showcasing a rich core of wild, brambly fruit. Elegant and expressive, drink this with almost any classic Easter dish. ($25)

Unionville Vineyards 2014 Eureka White Blend

Hawk Haven 2014 Signature Series Cabernet Franc

Beneduce Vineyards 2014 Blue 2 Blaufrankisch

Thanks to John Cifelli, executive director of the Winemakers Co-Op.

Smart and Affordable Wine Options for Easter

Veronique @ Food & Wine Chickie

-

April 13, 2017

0

Smart and Affordable Wine Options for Easter

Easter is right around the corner. If you need to bring wine to a party or are hosting and still need to make a wine store run, here are affordable wines that pair well with traditional Easter dishes.

Aperitif Wines

For me, nothing kicks off a celebratory dinner like the right bubbly. Champagne and sparkling wine are not only festive but also very food-friendly. Light and dry wines are ideal with hors d’oeuvres and there are many affordable options.

Gruet New Mexico Brut NV ($12.99). Crisp full-bodied sparkling wine with pleasant apple flavors laced by citrusy notes. Ultra fine moussy bubbles.
Lucien Albrecht Brut Rose NV ($15.99). A rich, pretty wine with ripe strawberry fruity flavors and a dry finish.
Scharffenberger Cellars Brut Excellence Mendocino County NV ($16.99). Wine with tart green apple and lime aromas that carry over to the palate. A lovely, vibrant sparkler.

Wines for Ham

Ham, with its salty-yet-sweet flavors, pairs well with wines that have a hint of sweetness, big fruit flavors and great acidity. While the classic pairing is Riesling or Gewürztraminer, Chenin Blanc, Lambrusco and even Grenache would be good compliment to ham. Affordable choices:

2014 Perrin & Fils Reserve Red Côtes du Rhône ($9.99). Earthy, dark berry aromas and dark fruit flavors with tobacco, peppery notes.
2015 Charles Smith Wines Kung Fu Girl Riesling ($10.99). Juicy pear and peach aromas and flavors and a tangy zip of acidity that end with lime zest finish.
2014 Ravines Riesling Dry ($13.99). Floral, citrus and apple aromas on this gorgeous Finger Lakes Riesling that carry over to the palate. Well-structured, refined with great minerality.
2014 Opera – Lambrusco Secco ($15.99). Fruity with black cherry flavors, well-balanced with good acidity and fine bubbles.
2013 F. E. Trimbach Gewurztraminer ($16.99). Big rose and orange aromas with lychee and ripe peach flavors with peppery notes. Sweet but with a nice dry finish.

Wines for Lamb

Depending on the cut and preparation of the lamb, many types of wine pair well with this meat.

For rack of lamb served with spring vegetables, a red Burgundy or heavier rosé would work well. Here are good options:

2015 Marques de Caceres Rioja Rosado ($12.99). Bright strawberry-peach color in the glass. Big floral and red berries aromas. On the palate, this Rioja rosé offers flavors of red berries and cherries with licorice notes.
2014 Joseph Drouhin Laforet Pinot Noir ($14.99). Great aromas of raspberry and ripe strawberry and fruity, woodsy flavors. Elegant with velvety mouthfeel.
2013 Clos des Fous Subsollum Pinot Noir ($18.99). Juicy strawberry and earthy aromas on medium-bodied wine. Ripe cheery and raspberry flavors.

For leg of lamb, lamb shank or roast of lamb served with gravy/sauce and garlic/rosemary pungent flavors, a Cabernet, Merlot (or a blend of both), a Chianti Classico, a Rioja Reserva or a northern Rhône red would be good options. Here are affordable picks:

2010 Bodegas Olarra Cerro Anon Rioja Reserva ($12.99). Lovely dried cherry and stone fruit flavors with notes of licorice and spice.
2014 Chateau d’Hanteillan Haut Medoc ($15.99). Dark berries and smoky aromas on this medium-bodied wine that carry over to the palate. Nice structure and acidity.
2014 Duckhorn Vineyards Decoy Red Blend ($16.99). Ripe blackberry and black cherry aromas and flavors with notes of leather and mocha. Silky, round, fruity finish.

All these wines are available in New Jersey and some of our favorite retailers are:

Amanti Vino – Montclair

Bottle King – Multiple locations statewide

Gary’s Wine – Bernardsville, Madison and Wayne

Joe Canal’s – Multiple locations in South Jersey

Princeton Corkscrew – Princeton

Sterling Fine Wines – Sterling

Tewksbury Fine Wine & Spirits – Oldwick

Wine Legend – Livingston and West Orange

Wine Library – Springfield

Happy Easter!

Veronique

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

Editor’s note: Prices are subject to change. Also, be on the lookout for an upcoming Jersey Bites post about NJ wines for Easter!

NJ Food Truck Faves: WTF? Food Truck’s Tim McRae

JerseyBites

-

April 11, 2017

0

NJ Food Truck Faves: WTF? Food Truck’s Tim McRae

Welcome to the first-ever NJ Food Truck Faves, a new monthly column! Know of a great food truck you’d like to see us cover? Email us at [email protected]!

WTF? Food Truck serves dishes inspired by many cuisines including American, German, Italian, Chinese, Filipino, soul food, Polish, and more. Tim McRae, owner and founder, opened the truck three years ago and recently adopted a permanent location three days a week (Tuesday to Thursday) at Smart Tire in Lawrenceville, 11 a.m. to 3 p.m. each day. We checked in with McRae to get the scoop on the truck, the business, and of course, the name.

JERSEY BITES: What inspired you to open up your food truck?

TIM MCRAE: I’m an oil dealer in the winter. I sell heating oil. Due to the effects of global warming, my business suffered. My wife and I decided that we could do something as a seasonal business to offset our income from the oil business. We were watching our favorite channel, the Food Network, and we’re watching this segment on food trucks. And the idea was born. We did our research and then in 2013 we went down to Florida to Concession Nation and we purchased a food truck. It was really formed out of a necessity to survive—to eat—so to speak. We ended up driving the truck back.

How did you decide on the name?

It’s simple. We wanted a name that was going to stand out no matter where it was, no matter what event, wherever we parked. I wanted people to look at the truck and say, “What the f***?” And so we decided to name the truck “WTF” and decided on later that the name would stand for “Where’s The Food?” So we did for the shock value. All the trends that go on with the kids and the hashtags and abbreviations, it’s not going anywhere. If you’re an older person and you’re going to ignore it, fine, but the kids are paying attention to it. We did it to get you to come to the truck to see what we have. We wanted everything to be a question mark, hence the name “Where’s The Food?” Our logo has the question mark, too.

What is your favorite part of working on/owning a food truck?

My favorite part would be point of sale, which is at the window, and messing with the people. You get a lot of people with a lot of different attitudes and some people are angry with me because they’ve never experienced a food truck. So they have to wait in line and they’re kind of mad and angry [and hungry]. So they might be hangry, as we say. I like to deal with the people. While they’re standing there we like to entertain them. We want that experience at the window to be one-of-a-kind.

What’s your most popular menu item?

We change the menu to fit the venue. One of our most popular items has to be our shrimp po’ boy. It’s Cajun fried shrimp, lettuce, tomatoes, pickles, and our special zesty WTF sauce.

What menu item is your favorite to cook?

We all cook on the truck and I actually work the window. My favorite item to cook—wow, there’s so many. I’d have to say our buffalo chicken cheese steak. That’s probably one of my favorite items to cook.

But I have a different one I like to eat. We actually started a new menu item last year. It’s General Tso’s wings. They’re deep fried wings and then we have a General Tso’s sauce that we use. We just basically coat them and they are sticky, gooey, and messy. Those are my new favorite because out of all the buffalo wing flavors, we noticed that nobody was doing any type of General Tso’s chicken wings. You go to a Chinese restaurant and you’ll get General Tso’s chicken, but one day I was there at a restaurant and I asked, “Hey, can you put this sauce on some wings,” since they have wings at Chinese restaurants. But they said no, they don’t do that. So I decided to do it myself and I made General Tso’s wings.

WTF Food Truck, Jersey Bites, General Tso's Wings — General Tso’s wings

How would you explain a food truck to someone who has never experienced this style of dining before?

I would explain it to them as a mobile kitchen on wheels able to create any meal you can think of, just like your regular kitchen at home. But it’s mobile. We can pull up in the woods, we can pull up in the park, we can pull up at an event. It’s pretty much a mobile kitchen, with wheels.

How would you say mobility has changed your food business?

Disability Pride Parade, downtown Trenton

You can now go to the people and you don’t have to worry about the people coming to you. For brick and mortar, it’s all about location, but for us, it’s like “Hey, where can I park?” And if it doesn’t work out, you can always move to another location. So mobility has changed the game because we’re able to go directly to the people. You want to be visible, whether you’re a food truck or a restaurant.

Where is your truck usually found?

We are usually at festivals, fairs, and events. But now, we’re at Smart Tire. What we’re looking to do is find a location that’s on private property. Because of all the food truck laws and all the food truck restrictions, we did find a place that was private property and the person that’s parked there is actually an old employer of mine. I worked for him when I was a teenager and I kept a good report, you know I left there the right way and gave my two-week notice. Joe O’Donnell has always been good to me and he’s allowing us to park on his property.

Do you have any regulars?

We have a bunch of regulars. We maintain our regulars through social media, which is great—especially Instagram. We do use Facebook and Twitter, but I prefer Instagram. We have a lot of regular customers and they do follow us on social media faithfully.

WTF Food Truck, Jersey Bites, Staff: Lisa, Tim and Elijah McRae — Staff: Lisa, Tim, and Elijah McRae

Do you mainly stay in NJ?

We do events in Pennsylvania. We’re trying to branch out to brewery events. There are so many microbreweries and wineries, so we’re reaching out to those types of events, and we’ve ventured to North Jersey. We haven’t done anything in New York but we’d love to. Right now we’ve been in between Philadelphia and New Jersey.

Anything else you’d like to tell us?

We’re looking for more opportunities through TV and media. We would definitely do an episode of Diners, Drive-ins, and Dives! That’s one of our goals for the near future.

WTF? FOOD TRUCK
Facebook: WTF? FOOD TRUCK
Instagram: @wtf_foodtruck
Twitter: @WTFFOODTRUCK
855-WTF-TRUK