Page 84 ⋆ Jersey Bites

James Beard Foundation Greens: An Evening at Mana Contemporary

Veronique @ Food & Wine Chickie

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October 4, 2016

James Beard Foundation Greens: An Evening at Mana Contemporary

Jersey Bites is a proud media sponsor for this event.

James Beard Foundation Greens will host its first-ever New Jersey event on Thursday, October 20, from 7 p.m. to 9 p.m. at Mana Contemporary in Jersey City. The group, geared to foodies between the ages of 21 and 39, is part of the much larger James Beard Foundation, a non-profit culinary arts organization. (Additional membership info can be found here.)

The evening will include a walk-around tasting curated by JBF Greens and Mana Wine at Mana Contemporary. Guests will enjoy exciting art, exquisite wine tastings, beer, and plates from top New Jersey toques. Guided tours of select galleries will be provided, and bus travel from Manhattan is included.

I had an opportunity to interview Siobhan Flaherty Haber, director of Greens and special events, from the James Beard Foundation, about the inaugural New Jersey event. Here’s what she shared.

JERSEY BITES: Why did you select New Jersey for this event?

SIOBHAN FLAHERTY HABER: As we look to develop the reach of the Greens platform, New Jersey was the perfect place to start. New Jersey’s food scene has never been more vibrant, with a groundswell of innovative chefs and food purveyors. In addition, the Jersey suburbs—especially places like Jersey City and Hoboken—are incredibly dynamic and are home to a large population of creative and curious young professionals—just the audience we are hoping to engage with.

While we’re on the topic of Jersey City, why this destination for the event?

Jersey City has such a tremendous energy about it. When we considered the perfect destination in New Jersey, we knew we wanted something that was both easy to get to from New York City, where most of our members live, yet authentic and distinctive. Jersey City was a perfect fit. We felt that the food and drink scene here was not just burgeoning, but that restaurateurs and bars were really doing interesting and delicious things, delivering food and beverage programs with verve and committed to thoughtful sourcing.

And how did your collaboration with Mana begin?

Mana Wines / Mana Contemporary came to us with this incredible opportunity to partner and collaborate. We thought the venue and the marriage of food, wine and art—in a place like Jersey City, which is experiencing this spectacular renaissance was really exciting and appeal to our members. We’re thrilled this all came together so well and very grateful to the team at Mana—they’ve been awesome partners!

How did you go about selecting the participating chefs?

We chose the chefs by doing research—reading blogs, magazine articles, reviews and speaking to colleagues who live in the area. We looked for a variety in styles of food and also restaurants that would appeal to our under-40 audience.

Participating Chefs and Their Menus

Christopher Albrecht, The Ryland Inn, Whitehouse Station
King mackerel crudo with acorn squash, concord grapes, herb salad, black radish, pink peppercorns, and pumpkin seed oil
Duck confit arancini with red Russian kale, cipollini, local cheese, fried sage, and spiced apple cider reduction

Clémence Danko, Choc-O-Pain, Hoboken and Jersey City
Heaven flourless chocolate cake
Kouign-Amann

Ryan DePersio, Kitchen Step and Battello, Jersey City
Truffle macaroni and cheese with herb-brown butter crumbs

Ruby Felix, Talde, Jersey City
Suman Sa Kawayan: bamboo-steamed sweet sticky rice with young coconut jam
Smoked arctic char sinigang

Michael Fiorianti, Satis Bistro, Jersey City
Bouillabaisse: market fish with lobster, fingerling potatoes, and saffron-tomato broth
Ricotta gnocchi wth escarole, white beans, and garlic

Anthony Pino, Bin 14, Hoboken
Braised rabbit with charred tomatoes and garganelli
Seared sea scallops with salsa verde and crispy chorizo

Julian Valencia, Ani Ramen, Montclair
Pork buns with kakuni, shredded cabbage, pickled cucumbers, scallions, and spicy miso mayonnaise

Featured Wines

Di Giovanna Grillo 2015
Di Giovanna Helios Rosso 2013
Di Giovanna Nerello Mascalese 2013
Di Giovanna Siciliani Nero d’Avola 2014
Domaine Faiveley Mercurey Rouge 2014
Hecht & Bannier Faugères 2012
Iconic Wine Secret Identity Rosé 2015
Iconic Wine Sidekick Cabernet Sauvignon 2014
Iconic Wine Sidekick Chardonnay 2014
JJ Vincent Crémant de Bourgogne Brut NV
Pascal Jolivet Sancerre 2015

More wines to be announced.

This event is a benefit for the James Beard Foundation’s culinary scholarship program and educational initiatives. Complete details can be found here.

About JBF Greens

JBF Greens is a diverse community of individuals between the age of 21 and 39 who share a passion for thoughtful food and beverage experiences. JBF created the Greens membership program to provide a platform for like-minded food lovers to join together. Held at numerous dynamic venues throughout the five boroughs, Greens events include wine tastings, multi-course dinners and the “From Scratch Sessions,” our series of hands-on cooking classes and demos.

Travel and Directions:

Mana Wine will provide luxury buses (beer and snacks served) departing from their sister company Milk Studios (450 West 15th Street). Buses will promptly leave at 6:10 p.m. Return rides will depart from Mana Contemporary at 9:00 p.m. and 9:15 p.m. back to Milk Studios. You MUST RSVP in advance to be on the bus. You can also take PATH train to Journal Square (10 to 15 min ride from the city) and take a 5-minute taxi to Mana Contemporary, or a 10-minute walk. Taxi or Uber is roughly $25 from Mana Contemporary to Manhattan.

For more information, please email [email protected].

Thursday, October 20, 2016: 7:00 p.m. to 9:00 p.m.

Member Price: $60
Public Price: $75

Mana Contemporary
888 Newark Ave
Jersey City
212-627-2308

Hope to see you there!

Veronique

Jersey Fresh Kale and Broccoli Pizza

JerseyBites

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September 30, 2016

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Our 2016 Jersey Fresh Fridays Series wraps up with a recipe for kale and broccoli pizza with whole wheat lavender honey crust, courtesy of the Cat’s Meow. The veggies are straight from Fertile Crescent Farm and the honey is from Mill Creek Apiary in Medford Lakes. If that’s not Jersey Fresh, we don’t know what is.

Whole Wheat Lavender Honey Crust Pizza with New Hanover Kale, Tender Grey Summer Squash, Broccoli, Five Cheeses

Ingredients:

Crust:
2 cups whole wheat flour
1 cups warm water
1 tablespoon yeast
1 tablespoon olive oil
3/4 teaspoon salt
1 teaspoon organic lavender honey

Topping:
New Hanover kale, squash, broccoli,
Asiago, mozzarella, Romano, Parmesan, and feta cheese
2 tablespoons extra virgin olive oil
2 tablespoons garlic
1 teaspoons vegan-based broth
Favorite herbs and spices, to taste

Directions:

Preheat oven to 475°F.
Use a mixer with the dough hook to create dough.
Once dough ball is formed, lightly flour a hard surface with whole wheat flour. Roll with rolling pin and place on cool pizza stone that has been lightly oiled with olive oil.
Gather your kale, squash, and broccoli. Warm 2 tablespoons extra virgin olive oil and 1 teaspoon vegan based broth. Gently sauté vegetables and 2 tablespoons garlic. (Don’t overcook!) Remove from heat after about 30 seconds and set aside.
Lightly drizzle olive oil on crust and place your selected cheeses on top (we like asiago, mozzarella, Romano, parmesan and feta). Place veggies on top of the crust, adding more cheese! Season with your favorite herbs and spices.
Put pizza stone in oven for 15 to 20 minutes depending on how brown you prefer your cheese. Use oven mitts to take out of oven when finished, pizza cutter to cut slices, and your hands for bringing pizza to your mouth! Enjoy!

Photos courtesy of the Cat’s Meow.

Restaurant Serenade – A Remarkable Dining Experience

Veronique @ Food & Wine Chickie

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September 28, 2016

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Restaurant Serenade – A Remarkable Dining Experience

Last month, I had the pleasure of being invited to Serenade for dinner with an intimate group of food enthusiasts. Serenade is the lovely and successful establishment owned by the dynamic husband-wife duo, James and Nancy Laird. While this year marks the 20th anniversary of Serenade, the Lairds have managed to keep the space and food fresh and inviting.

Bar Program

Upon arriving, we made our way to the bar where award-winner mixologist, John Jansma, who’s the restaurant’s general manager and sommelier, crafted a couple of delectable and creative cocktails—the Mayweather and the Saints and Zingers. Jansma, who creates seasonal signature cocktails, also teaches cocktail classes for the restaurant’s guests. In 2014, he won the Iron Shaker award by beating the rest of New Jersey’s best mixologists in the competition. The drink John made for me was the Mayweather: a modern interpretation of the classic drink, milk punch—Jim Beam Bourbon, Mt. Gay Rum, Hennessy VS, pineapple—very different from the milky, boozy drink I’ve had previously. And it was delicious. My husband’s Saints and Zingers featured vodka, grapefruit simple syrup, St. Germain and fresh lemon juice. Both drinks are worthy of their own future visit.

The Space and Clientele

Serenade offers several spaces within its Chatham location. The dining room has a contemporary vibe with clean lines and neutral colors punched up with yellow upholstered chairs. An understated welcoming atmosphere appropriate for business get-togethers, celebratory affairs or romantic meals.

Beyond the bar is a room that showcases a giant, floor-to-ceiling arched window, which brings lovely natural light to the space. Deeper into the dining room is a space that’s warm and welcoming with a beautiful fireplace and beamed ceiling.

For parties of up to 30 people, the “Loft” room is definitely worth considering. Set apart from the rest of the dining room, it’s the perfect place to have a dinner or lunch meeting, celebration, or to wind down after a day of meetings and seminars. For private parties of 50 or more, the entire restaurant can be booked.

The Chef and the Food

Chef Laird, named by the New York Times “one of the best classically trained chefs in New Jersey,” greeted us and gave us a bit of information about the history of Serenade and what’s kept the business at the apex of New Jersey dining for two decades. His secret: reinvention of his dining concept as times and economic situations evolve while keeping the food creative and approachable. “I learned long ago to cook food my guests want to eat versus jumping on the various trendy bandwagons,” said Laird. “I pay my staff well and in return, I have cooks who’ve been with us for many years—one who’s been here 12 years. No server has been here less than two years. That’s how we maintain consistency in food and service.”

Jersey tomatoes were in the peak of season when we visited so I ordered what turned out to be one of the best burrata and tomato salads I’ve had: room temperature heirloom tomatoes from a local farm paired with milky, soft burrata drizzled with a pesto dressing. Outstanding. My table mate ordered the lobster bisque, which was velvety, bursting-with-seafood flavors, and gilded with tender morsels of lobster—a classic executed very well.

Our entrées were fish-driven—sea bass and king salmon. My partner’s dish was the sea bass served with lobster-tomato risotto, baby leeks and haricots verts. The bass was perfectly seared with flaky, moist flesh and served as a smart match to the rich, velvety risotto. The grilled king salmon was mine and absolutely divine. It was accompanied by red quinoa risotto, French beans, oyster mushrooms and tomatillo salsa. If salmon was of this quality and this expertly prepared at other restaurants, I’d order this popular fish more often.

Our table shared several desserts and our favorites were the house made ice cream sampler and the blueberry pie with expertly made, flaky pastry.

One thing Serenade does, which I find to be a great idea, is a dessert wine flight: one-ounce pours of Graham’s 10, Moscato d’Asti, Malvasia delle Lipari. This option carries an affordable $14 cost.

On our next visit, we’d like to order the lobster chowder featuring brandy, Kaffir lime, sweet corn, the potato gnocchi made with lemon ricotta, truffles, fava beans and morel mushrooms and the roasted Nova Scotia lobster with chanterelles, new potatoes, asparagus in an herb broth, if available, from the often-changing dinner menu.

The popular restaurant also serves lunch during the week and has a prix-fixe menu on Saturday evenings.

Serenade is one of the finest dining experiences in the area with its excellent bar program, attentive and professional wait staff and outstanding food.

Don’t just think of it for special occasions. The smartly designed menu offers affordable specials and even a bar menu equally enjoyable on a weeknight, a weekend or a celebration.

Hours of Operation (subject to change)

Mon to Thurs
Lunch: 11:30 a.m. to 2:00 p.m.
Dinner: 5:30 p.m. to 9:00 p.m.

Friday
Lunch: 11:30 a.m. to 2:00 p.m.
Dinner: 5:30 p.m. to 9:30 p.m.

Sat
Prix-Fixe (dinner only): 5:30 p.m. to 10 p.m.

Sun
5 p.m. to 9 p.m.

Serenade
6 Roosevelt Avenue
Chatham
973-701-0303

Photo at top courtesy of Serenade.

Jersey Bites Buzz

JerseyBites

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September 27, 2016

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We’re cruising into fall with the latest edition of Jersey Bites Buzz, where Susan Bloom takes a look at some recent and upcoming 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!

City Perch Kitchen + Bar
2023 Hudson Street
Fort Lee
201-582-7101

With James Beard Award-winning chef Sherry Yard at the helm, City Perch Kitchen + Bar launched a soft opening on August 5 and fully opened for brunch, dinner, and late night service beginning in mid-September. Signature dishes at the nearly 180-seat “seasonal American dining room” include brioche-crusted Maryland blue crab cakes with Old Bay remoulade, frisée-citrus salad, and yuzu vinaigrette, herb roasted chicken with charred cauliflower, arugula and cilantro purée, and spiced citrus vinaigrette, and a dessert of black ‘n blue pot pie, featuring farmers market blackberries and blueberries, flaky puff pastry, and blackberry crumble swirl ice cream. Adam Seger oversees the eatery’s cocktail program, and his specialty beverages pay homage to Fort Lee’s rich film history. One cocktail worth noting is the Ay Chihuahua, which features a blend of Camarena reposado tequila, passion fruit, and homemade ginger beer. A brand new restaurant in Fort Lee’s new Hudson Lights development, “City Perch Kitchen + Bar’s interior design elements play off eclectic, assorted woods, warm colors, and pastoral touches, creating a cozy, warm, and inviting space peppered with patinated metals, aged leather, and distressed surfaces to produce a welcoming, rustic industrial aesthetic,” said Yard, a renowned pastry chef and Food Network host. “We hope that guests will find the food delicious, approachable, and interesting all at the same time and that after the last bite they can’t wait to come back again.”

Ground Connection Coffee Bar
3 Second Street
Jersey City
201-515-6240

On August 10, Jersey City Mayor Steve Fulop was on hand to help celebrate the official grand opening of Ground Connection, a coffee shop serving specialty, small-batch roasted coffee and espresso drinks as well as a quick casual menu of sandwiches, salads, flatbread pizzas, baked goods, and more prepared fresh daily. Ground Connection’s first two locations—in the Shops at Riverside in Hackensack and in the Livingston Mall—both opened in 2015. All three offer signature coffee drinks including the Cortado, a double shot of espresso and hand-steamed, farm fresh milk served in a six-ounce cup, and its nitro cold brew coffee, “our version of which is formulated to be smooth and creamy because of the well-dispersed infusion of nitrogen,” said Scott Gillman, owner and CEO. “Customers are also enjoying our Coffee Shop cheeseburger, a juicy and delicious burger made with smashed and seared certified Angus beef, American cheese, and Ground Connection special sauce on a toasted bun as well as our five different styles of avocado toast, one of which features fresh multigrain bread sourced from Brooklyn topped with avocado, olive oil, sea salt, micro basil, and a fried egg. Seating about 60 inside and outside with a simple, clean décor, “our goal is to serve freshly-made, delicious food and drinks in a very friendly and professional atmosphere,” said Gillman. (Gilman is CEO of the Mascott Corporation, which has owned and operated such brands as Smashburger, Noodles & Company, and Seattle’s Best Coffee.) “Ground Connection is also a place for guests to slow down, relax, and connect—with each other and with our employees,” he said.

MOM’s Organic Market
1631 Kings Highway North
Cherry Hill
856-685-5760

Officially opening its doors with live music, giveaways, meet-and-greets with environmental organizations, and more, MOM’s Organic Market—an environmentally-responsible and local organic grocery chain currently comprised of 16 stores, largely in the Washington, D.C., Maryland, and Virginia area—launched its first New Jersey location in Cherry Hill the weekend of August 26. The store is proud to feature only the highest quality, 100% certified organic produce, an all-organic vegetarian eatery called ‘Naked Lunch’ which features such signature items as fresh salads, rice steam bowls, and juices, free car charging stations, 100% sustainable seafood (right down to the canned tuna!), a recycling center for wine corks, eyeglasses, plastic bags, cell phones, household batteries, and shoes, a backyard beekeeping section to equip customers with all the tools needed to sustain these crucial pollinators at home, an expansive health and wellness section with bulk herbs and body care products, and a wide variety of Global Organic Textile Standard (GOTS)-certified clothing, pillows, and mattresses.

“We’re really happy with the response we’ve received from the Cherry Hill community since opening; people are appreciating our high quality 100% organic produce, our Naked Lunch vegetarian kitchen, the excellent service our employees are offering, and our environmental efforts,” shared MOM’s founder/CEO Scott Nash. “We hope to be an integral part of the Cherry Hill community,” added another store spokesperson, “and to help people embrace a different way of eating and thinking about food.”

Viaggio Ristorante
1055 Hamburg Turnpike (in Wedgewood Plaza)
Wayne
973-706-7277

Since officially opening on August 24, visitors to the authentic Italian eatery have enjoyed a variety of locally and seasonally-sourced menu items as well as such signature dishes as Tagliatelle Bolognese, Pork Agnolotti, and Polpetti with Polenta; overseen by CIA-trained Executive Chef Robbie Felice, the restaurant also offers a salumi menu featuring a range of in-house butchered and cured meats including prosciutto, coppa, guanciale, pancetta, and more. According to General Manager Jin Lee, a seat at the restaurant’s special ‘Bar’ area, available by advance notice only, “offers a direct view into the open kitchen, where custom tastings tailored to a guest’s preferences are created by Chef Robbie and his team. The menu there features dishes both on and off the menu for a unique and different experience every time.” The restaurant sports a festive and casual vibe and Lee said that the team at the rustic, 70-seat BYOB looks forward to welcoming a steady stream of new and regular customers. “Our first few weeks of service have gone great and we’re definitely super excited for things to come,” said Lee.

And….Coming Soon!

Ani Ramen House
(photo at top; website currently directs to Montclair location)
218 Newark Avenue
Jersey City
201-876-1211

This October, Ani Ramen House will follow up its successful flagship outlet in Montclair (opened in 2014) with a second location situated in the heart of downtown Jersey City’s “restaurant row.” The restaurant will feature its signature Japanese ramen noodle soups (incorporating custom noodles by Sun Noodle) and other acclaimed dishes such as pork buns, crispy gyoza, and yakitori as well as a full bar serving craft cocktails and sake. The Jersey City location will also feature a secluded outdoor courtyard where guests can gather and enjoy a variety of skewers from the Yakitori grill. The 2,000 square-foot space will seat 110 people, serve lunch and dinner daily, and will feature mural artwork by artist Rich Tu.

BGR The Burger Joint
9 West South Orange Avenue (The Gateway)
South Orange
(Phone number TBD as of publish date)

In mid-to-late October, BGR The Burger Joint is scheduled to open its first New Jersey location in South Orange, in the space formerly occupied by Mara’s Café & Bakery. The 2,300 square-foot spot will seat about 60 people inside and outside and will feature such signature items as its Western BBQ burger, a grilled burger piled high with applewood-smoked bacon, the restaurant’s housemade BBQ sauce, cheddar cheese, and an onion ring. “You can also customize your own beef, turkey, or veggie burgers and we also offer other menu items as well, such as our Ahi tuna with grilled pineapple, teriyaki sauce, pickled ginger, and housemade Mojo sauce served either on a sandwich or salad,” said Ed Kelley, President of BGR Franchise Company, who noted that the award-winning restaurant is known for cooking over an open flame and grilling to temperature. With some 25 locations currently located largely in the Washington, D.C., Maryland, and Virginia area, “we’re thrilled to launch our first New Jersey location with franchise owner and restaurant veteran Phil Sannitti and his sons Paul and Michael—they’re a wonderful family with great character and entrepreneurial spirit and we’re excited to empower them to win,” Kelley said. “We’re also targeting the eastern seaboard from Boston to Orlando for additional locations, so we see plenty of growth opportunities ahead.”

Salt Creek Grille’s Double-Cut Pork Chop with Apple Chutney

JerseyBites

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September 26, 2016

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Salt Creek Grille’s Double-Cut Pork Chop with Apple Chutney

The Farmer & the Chickpea: Farm Fresh in Jersey

Amanda Biddle

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September 23, 2016

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The Farmer & the Chickpea: Farm Fresh in Jersey

13-kressley-stratton — Cofounders Jillian Kressley (L) and Ashley Stratton (R)

If you’re looking for a unique, farm-fresh dining concept in Central Jersey, search no further than The Farmer & the Chickpea. Co-founders Ashley Stratton and Jillian Kressley have garnered a devoted following for their eclectic, comforting menus centering on locally-sourced ingredients. The rustic-chic storefront in Whitehouse instantly sets the mood for a homestyle market experience, from the wood board floors, to the lighting fixture made of whisks, and charming chalkboard signage. Entering the dining area, guests are greeted by a hand-penned sign that sums up Stratton and Kressley’s vision perfectly: “Ingredients Matter.” At its core, The Farmer & The Chickpea is a celebration of honest food and the people behind it. The food is wholesome, hearty, and very generously portioned.

To characterize The Farmer & the Chickpea’s cuisine simply as “seasonally-inspired” would be an understatement. The menu changes weekly, featuring dishes that are crafted with the freshest selections from a range of suppliers including Hlubik Farms (Chesterfield), Flaim Farms (Vineland), and Stillwell Farm (Colts Neck).

Stratton and Kressley invite guests to “meet their farmer” by providing sourcing cards at the entrance and signs in the display cases citing the inspiration behind each dish. It really doesn’t get more Jersey Fresh than this! In fact, I was honored to have been present at the store last month when New Jersey Secretary of Agriculture, Douglas Fisher, and Assistant Secretary, Alfred Murray, visited for lunch.

L to R: Laura DePrado, NJ Secretary of Agriculture Douglas Fisher, Jillian Kressley, Ashley Stratton, NJ Assistant Secretary of Agriculture Alfred Murray

As it would be impossible for me to cover all of the dishes I’ve enjoyed at The Farmer & the Chickpea, I will highlight a few of my favorites. First, I would be remiss if I didn’t mention their take on macaroni and cheese. There are few dishes more comforting than Macaroni and Cheese done “right” and Stratton and Kressley do not disappoint. With a mixture of ten cheeses, the sauce is smooth, creamy, and utterly indulgent. On a recent visit, they offered a “Caprice” variation, layering the classic baked pasta dish with mixed heirloom tomatoes. The sweet, juicy tomato slices complemented the sauce beautifully, balancing the richness of the dish with a bright taste of summer.

6-farmer-chickpea-caprese-pizza — Caprese pizza

I’m never able to pass on the focaccia when I visit. The fillings change weekly, though I’ve been delighted to find the sausage and cheese version on several of my trips. On my last visit, I very much enjoyed the mushroom, onion, and brie focaccia (pictured at top). The earthy mushrooms and sweet, caramelized onions paired well with the delicate melted cheese. It was a delicious lunch.

Other favorites have included the weekly quiche recipe (I especially enjoyed a gluten-free selection over the summer that paired a leek, scallion, and goat cheese filling with a cauliflower-quinoa crust), white bean “meatballs”, and chicken wellington with portobello mushrooms, spinach, and mozzarella. Don’t miss “St-oup Row,” a hearty self-serve soup station, as well as sandwiches, rustic lasagnas, muffins, cookies, and pies.

10-farmer-chickpea-interior — St-oup Row

The Farmer & The Chickpea is open to dine in or carry out from Tuesday to Saturday, from 9 a.m. to 5 p.m. They can also be found at several farmer’s markets throughout the state from Wednesday to Saturday, the full schedule of which is available on their website. Weekly store menus are also available to preview online. Whether dining in or carrying out, bring your appetite!

Broccoli cheddar soup with Parmesan crostini

The Farmer & the Chickpea
3523 US Highway 22
Somerville
908-923-4024

(Eastbound, next to Arvin Produce and Garden Center)

Fall for Fall Cocktails from Top NJ Restaurants

Veronique @ Food & Wine Chickie

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September 21, 2016

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Fall for Fall Cocktails from Top NJ Restaurants

Fall is here, whether we like it or not, and with that come the bolder, spiced flavors of the season. To help welcome autumn, here are several seasonally inspired cocktails by some of the area’s top mixologists and restaurants.

Ginger Carrot Coupe

Spuntino W ine Bar & Italian Tapas, Clifton

Ingredients:

1 ½ oz Old Tom gin
½ oz Canton ginger
1 oz fresh orange juice
½ oz fresh carrot juice
½ oz lemon juice
½ oz simple syrup
Parsley sprig

Directions:

Scoop ice into a pint glass.
Add gin, Canton ginger, orange juice, lemon juice and simple syrup. Shake well.
Strain into a chilled coupe glass.
Garnish with parsley sprig.

Harper’s Fall by Strip House at Westminster Hotel, Livingston
Jono Moratis, beverage director

Ingredients:

3 oz I.W. Harper Kentucky bourbon
¾ oz Massenez green apple eau de vie
1 oz fresh lemon juice
1 oz maple syrup

Directions:

Combine all ingredients in a shaker with ice. Shake vigorously.
Strain in a rocks glass over ice.
Garnish with a lemon twist.

Indian Summer by Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus
Caitlyn Ritz, head bartender

Ingredients:

5 oz fig vodka.
1 oz fresh brewed Earl Grey tea, chilled.
5 oz tangerine juice.
Mint for garnish.

Directions:

Steep your favorite Earl Grey tea (the Inn uses Harney and Sons Earl Grey) in one 8 oz cup of hot water for 5 minutes. Cool in refrigerator.
Combine all ingredients a shaker with a half cup of ice. Shake, drain ice and pour into a rocks glass filled with ice 2/3 the way up. Garnish with a sprig of fresh mint, and enjoy.

Thyme and a Half by Restaurant Serenade, Chatham
John Jansma, GM/Sommelier

Ingredients:

2 ½ oz vodka
1 ½ oz sparkling apple cider
½ oz thyme simple syrup
Apples for garnish

For the simple syrup:

12 oz water
12 oz brown sugar
6 sprigs thyme

Simple syrup directions:

Combine in a saucepan over medium heat until sugar is dissolved. Remove from heat and allow to steep for 10 minutes. Remove the sprigs of thyme. Refrigerate for up to 2 weeks.

Cocktail directions:

With a melon baller, make apple balls and freeze.
In a mixing glass, combine vodka, simple syrup and apple cider.
Stir to combine, strain over frozen apple balls and ice.

Caramel Apple Sangria by Morris Tap & Grill, Randolph

Cocktail ingredients:

1 ½ oz caramel vodka
2 oz apple cider
1 oz white wine
Splash cinnamon simple syrup
1 teaspoon diced apple
1 teaspoon diced pear

Cinnamon simple syrup ingredients:

1 cup water
½ cup sugar
1 cinnamon stick (or 2 for an extra cinnamony flavor)

Simple syrup directions:

Bring the water to a boil, add sugar and stir constantly until completely dissolved, add the cinnamon stick and simmer for 5 to 8 minutes. Remove from heat and allow to cool and steep.

Cocktail directions:

Combine all the ingredients over ice, top with Sprite and garnish diced apples and pears.

Sour Orchid by Osteria Morini, Bernardsville

Ingredients:

2 oz Apple cinnamon-infused whiskey
¾ oz lemon juice
½ oz ginger honey syrup
1 egg white
Shaved cinnamon, for garnish
Apple rind wheel, optional, for garnish

Directions:

Pour the whiskey, lemon juice, syrup and egg white over ice in a cocktail shaker. Shake vigorously for 10 seconds and pour into a coupe.
Sprinkle the cocktail with shaved cinnamon and garnish with the rind, if using.

Florham Park Diner Marks a Milestone Anniversary

Morris County

Michael Gabriele

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September 20, 2016

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Florham Park Diner Marks a Milestone Anniversary

Twenty-five years is a significant chunk of time for any business to demonstrate its quality and sustainability. This is especially true in the competitive New Jersey diner business, so when the Florham Park Diner reached its silver anniversary in August, it was cause for celebration and for taking a moment to step back and savor its good food and hospitality.

Located among a cluster of businesses and eateries near the intersection of Ridgedale Avenue and Columbia Turnpike, the Morris County storefront diner is captivating at first glance. When you walk through the front entrance, you’re greeted by friendly staff and a backdrop of cozy, colorful décor. An extensive menu, along with daily specials, includes a vast assortment of breakfast dishes, salads, specialty sandwiches and paninis, burgers, fresh seafood, Italian and Greek platters, and a treasure trove of desserts.

This reporter stopped in for lunch and grabbed a seat at the counter. The meatloaf platter with mashed potatoes was the lunch special that caught my eye. The meal began with a cup of thick, delicious lentil soup. The meatloaf, a familiar item on most New Jersey diner menus, was a thing of beauty: two generous slices—dense, moist and flavorful—covered in brown gravy. Blueberry pie was a wise choice for dessert, trimmed with whipped cream. The coffee hit the spot. It was “three-mugs” good, as each refill was rich and mellow.

According to information posted on its website, the Florham Park Diner has roots that go back to the 1950s. Current owners George and Ginette Grapsas purchased in business in 1991 (the year that marks the front end of the silver anniversary). Due to its popularity

in this corner of Morris County, the diner underwent expansions in 2002 and 2014. As reported in an online story published by The Florham Park Eagle, the diner, during the month of August, celebrated its 25th anniversary during with various promotions and events, known as “25 Days of Anniversary Fun.”

Vicki Grapsas, the daughter of George and Ginette, currently manages the business, as her dad (who hails from Greece) is now semi-retired. Vicki, quite literally, grew up in the business and expressed her sense of pride in maintaining the traditions of the family enterprise. This sense of pride is demonstrated in the diner’s courteous, professional service.

The Florham Park Diner is open Monday through Saturday, 6 a.m. to 11 p.m., and Sunday, 6 a.m. to 10 p.m. Ample free parking is available in the front and rear of the establishment.

The Florham Park Diner
82 Ridgedale Avenue
Florham Park, NJ 07932
973-966-1008

Michael C. Gabriele is a historian, freelance writer and the author of the book The History of Diners in New Jersey, published by Arcadia Publishing/The History Press.

Photos by M. Gabriele

A Chat with Executive Chef Seadon Shouse

Hudson County

Marina Kennedy

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September 19, 2016

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A Chat with Executive Chef Seadon Shouse

Marina Kennedy checked in with Executive Chef Seadon Shouse, of Halifax at the W Hoboken. Read on to learn about his career influences, his all-time most memorable meal, and for a recipe you can try at home.

JERSEY BITES: When did you realize you wanted to make cooking a career? Was there an aha! moment?
SEADON SHOUSE: I have always loved cooking, but I didn’t fully realize how much until I was in my senior year of high school, when I went home to Nova Scotia for a visit and my stepfather suggested that I go to culinary school because I liked cooking so much. I had planned on going into aeronautical engineering.

Any interesting stories about where and with whom you started cooking professionally?
My first professional cooking position was at Meriwether’s Market Restaurant in Lynchburg, VA, under Chef Denise Simmons. She encouraged me to continue in this career and she guided me in the right direction. My second professional cooking position was at The Chanticleer Inn on Nantucket Island, where I worked with Chef Jean Charles Berruet. It was there that I [realized] for sure that this was my passion.

What is your favorite dish at Halifax, and how do you think it showcases your signature techniques?
It’s hard to pick just one, but I would say the cured and smoked fish and meats are my favorites. I feel they showcase my passion for curing and smoking meats, a practice that is common in Nova Scotia, where I grew up. We currently make maple smoked salmon, smoked mussels, smoked trout, smoked pollock, cured pork lomo, country-style terrine, and duck liver pate.

What is the best opportunity that has come to you from cooking?
I would say the ability to move around the country for different jobs. I have had the opportunity to work in nine different states and two provinces since I started cooking.

Describe the most memorable meal you’ve had.
It was at Atelier Amaro in Warsaw, Poland. It is a Michelin-starred restaurant and I ate there with a close friend of mine who lives in Poland. Food was as close to perfection as I have had anywhere.

What is the best advice you have to share with young folks interested in becoming chefs?
Think again… no really, I would suggest to anyone thinking about becoming a chef to try to get an entry level job—dishwasher or prep cook—in a nice restaurant in their area first and work there for a couple years. They should be able to decide within a few months if cooking is the right job for them.

If you could choose to be any food item, what would it be?
I would be a fish because I love to be in and around the water. I also like to cook and eat fish.

What is the one staple food you always have in your cupboard at home?
Seaweed and bonito flakes.

What is your beverage of choice?
Water.

What is your favorite comfort food?
Sushi. Real sushi.

What New Jersey restaurant do you enjoy dining at, besides your own?
I enjoy American Cut in Englewood Cliffs.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
Alexander Bitkov. He is my wife’s father, who passed away before I really got to know him. Massimo Bottura. He is the chef / owner of the number one restaurant in the world. He seems very relaxed to have a 3-star Michelin restaurant and the number one restaurant in the world. He would be very interesting to talk to. Rene Redzepi, the chef and owner of Noma, which was the number one restaurant in the world for a few years in a row. He just has a very simple yet complex approach to food and I am fascinated by how many products he personally sources from around his restaurant.

What can diners expect from your fall menu?
I try to be as seasonal as possible so you will see all the fall fruits and vegetables, squashes, apples, pears, cranberries, rutabaga. You will see a lot of the dishes change on the menu. A new dish will be fall squashes with farro, quinoa, kale and shepherd’s basket cheese from Valley Shepherd Creamery.

Fall Squash & Grains

Yields 4 to 5 entrée portions or a side dish for 10 to 12.

Ingredients:

1 medium delicata squash
1 medium butternut squash
1 cup farro
1 cup black quinoa
1 bunch tuscan kale, julienned
¼ cup mascarpone
1 cup shepherd’s basket cheese, shaved
¼ cup pumpkin seeds
Sea salt and fresh black pepper, to taste

Directions:

Cook quinoa by bringing 2 cups of water to a boil, add in 1 teaspoon sea salt and a sprig of thyme. Reduce to a simmer and cook until almost all of the liquid has been absorbed.

Cook farro by rinsing it in cold water and then placing in a pot. Cover with water, add a sprig of thyme and bring to a simmer. The farro should be cooked in 30 minutes of once it is tender. Drain off any excess water and set aside farro.

Peel the delicata squash and cut in into medium-large dices. Toss with olive oil, sea salt, and fresh ground black pepper and lay flat on a sheet pan. Place into a pre heated 400 degree oven until squash is tender and has a roasted color. About 10-15 minutes. Set aside.

For the butternut squash, split it in half, remove the seeds, toss with olive oil and salt and place flat side down on a sheet pan in the 400°F oven, until it is a little soft to the touch. About 20 to 25 minutes.

Remove from the oven once completely tender and scoop out squash flesh into a blender. Blend on high until a smooth puree has formed.

Toss pumpkin seeds with olive oil and sea salt and toast in an oven at 350 degrees for 5-8 minutes until starting to turn a little brown.

When you’re almost ready for dinner, heat up farro, quinoa, butternut squash puree, mascarpone, kale, half of the shepherd’s basket cheese, and 2 cups water. Cook until all ingredients are combined well and season with sea salt and freshly ground pepper. Add in roasted delicata squash at the end. Once creamy and heated thoroughly place on desired bowl / plate and top with shaved shepherd’s basket cheese and the toasted pumpkin seeds.

All photos by Cayla Zahoran.

B&B Farms: Pick Blueberries, Sign Up for Their CSA and more

Cindy Dudas

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September 16, 2016

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If you take your first left past the Pomona Golf Course in Galloway, onto Manheim Avenue, it might look like every other tree-lined road in South Jersey. But about a mile and a half in, you’ll see a clearing in the trees and a tiny sign that reads B&B Farms on the left. Once you pull into the parking lot, your breath might just get swept right away at the sight of gorgeous sunflower and zinnia fields, rows and rows of different types of tomatoes, and the scent of fresh basil, oregano, and lavender. That’s the first impression you’ll get when you’re at B&B Farms: happy, content, and definitely Jersey Fresh.

B&B Farms Beginning

What started as a nursery/garden center and “You-Pick” blueberries on 20 acres of preserved farmland in the early 80s (by then-Secretary of Agriculture Art Brown and his wife, Carolyn) has blossomed into so much more, including the introduction of African/ethnic vegetable crops in 2009 and the community supported agriculture (CSA) program a year later, run by Brown’s niece-in-law Jennifer LaMonaca.

Art Brown, who originated the Jersey Fresh program in 1984 as a way of grading and promoting Jersey-grown produce, has been LaMonaca’s farming mentor to help continually grow and expand the CSA using organic practices that keep crops flourishing each growing season. Having come from a marine science career, which included extensive hands-on research throughout the coastal areas of New Jersey, LaMonaca’s heart is fully vested in nature and the preservation of our New Jersey resources by bringing fresh local produce to the community.

B&B Farms’ CSA

Owning your own share of B&B’s CSA program is like hitting the jackpot. The motherload. The queen of all CSAs. Each week of the 20- (or so) week membership is an experience all on its own depending on what farmer LaMonaca and her husband, Ryan, have in store. Some weeks might include a hefty portion of dark green spinach or colorful rainbow chard while other weeks might offer members a chance to pick their own green beans right from the vine. No matter what the hefty share contains, it’s always got a little something for everyone and usually takes two trips to get it all from the farmhouse to the car. Here’s a great example: the first weekend of September included three slicing tomatoes, a quart of cherry tomatoes or plum tomatoes, either a leek or an onion, four peppers or eggplant, a quart of mixed potatoes, a bulb of garlic, one spaghetti squash, a bunch of arugula, a watermelon, a bouquet of flowers, and a bunch of herbs.

Besides the produce itself, which is always at peak ripeness, B&B supports other local makers by offering treats for purchase each week. Fresh eggs from Cycle Farms (located around the corner), cheese from Fulper Farms in Lambertville, chicken sausage and pot pies from Griggstown Farms in Princeton, and baked goods from Egg Harbor City’s own Hammerbacher…oh, the baked goods.

Each week, Hammerbacher’s bakers Paul and Lauren Erbacher get inspiration from the week’s CSA share to come up with intriguing new flavor combinations for items they then sell at local farmers markets, their own shop in Egg Harbor City (40 Boston Ave), and B&B’s farmhouse. Besides the different breads, cookies, and pastries they bake, the Erbachers use produce from the farm to create delicious hand pies that melt in your mouth. Combinations like cabbage and Gruyere, spinach and potato, and roasted tomato with herbs inside flaky, buttery crusts never disappoint.

B&B Farms’ Events

In addition to the weekly shares and all the extras available, B&B has also been hosting a family-style gathering at the end of each yearly season to bring all the members together one last time to share stories and of course the end of the harvest. Last year’s end-of-season feast was prepared by the Erbachers and was so well received that a few additional events have been added to this year’s season. In fact, LaMonaca has discussed having even more farm-to-table events on a regular basis.

Over the summer, the Band of Lovers, a local group, played and the Erbachers cooked at B&B Farms’ first ever Cookout and Barn Concert which was a great success benefiting the Stockton University’s Marine Science program’s Stacy Moore Hagan Memorial Scholarship Fund. Supporting local businesses and helping friends is clearly at the top of LaMonaca’s priority list.

Family Friendly Picking Fields

B&B Farms welcomes members to bring family and friends each week to share in the Jersey Fresh farm experience. In the picking fields, it’s not uncommon to hear squeals of joy from a little one who first tastes a tiny Sungold tomato he just picked with his own hands.

You will often find friends chatting about their latest CSA creations in the herb field and strangers sharing both new and tried & true recipes for ways to use this week’s share. Since each share also contains a bouquet of flowers members pick themselves, you can also find many cameras at the ready for that perfect floral masterpiece picture.

To find out more about B&B Farms and how to get your own CSA share, please call 609-338-8690 or visit during their pickup days throughout the CSA season. (Wednesdays 1 to 6 and Saturdays 9 to 2.) Shares for next season will be available this October. You can also get a sneak peek at the farm by following on Instagram or on Facebook!

B&B Farms
250 S Avenue
Galloway

Recipe: Chicken and Vegetable Quinoa Salad

Deborah Smith, Executive Editor

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September 14, 2016

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Recipe: Chicken and Vegetable Quinoa Salad

A Taste of the Quarter at Tropicana Atlantic City

Atlantic City

Mary Wozniak

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September 13, 2016

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A Taste of the Quarter at Tropicana Atlantic City

Where can you enjoy a traditional Irish breakfast (Rí-Rá Irish Pub), share tapas and some late night salsa dancing (Cuba Libre), or dig into some spicy crab fries while enjoying a great ocean view (Chickie & Pete’s)? All this and much more can be found at the Tropicana Casino & Resort Atlantic City.

Jersey Bites was invited to Tropicana’s 9th Annual Taste of the Quarter, an event to benefit the United Way of Greater Philadelphia and Southern New Jersey. Local celebrity “chefs”—including Atlantic City Mayor Don Guardian—dished out fare from two dozen Trop eateries.

The evening was also an opportunity to show off Tropicana’s $40 million renovation of its hotel rooms, new high-limit slot area, and new nightclub, Ivan Kane’s Kiss Kiss a Go-Go.

Hundreds of hungry diners crowded The Quarter, a three-story, 200,000 square-foot restaurant, entertainment and retail complex styled after the streets of Old Havana.

The Quarter’s incredible variety of dining was on display: from contemporary Cuban at Cuba Libre (ropa vieja) to family-style Italian at Carmine’s (country-style Rigatoni with prosciutto and cannellini beans). A taste of Tropicana’s fine dining options included creamy lobster bisque from seafood restaurant Fin and a sampling of the gourmet Northern Italian cuisine at Il Verdi. Looking for casual fare? Try the sliders and grown-up milkshakes at Broadway Burger Bar, or the tacos at A Dam Good Sports Bar.

Tropicana’s glitzy new Boardwalk façade leads to the Marketplace, where we sampled Philly favorite Tony Luke’s famous pork sandwich and the iconic James’ salt water taffy. Here Boardwalk patrons can find A Dam Good Deli, Casa Taco & Tequila Bar, Boardwalk Favorites Ice Cream, Hooters, and Perry’s Pizza.

More to come in 2016: the Beer and Whiskey Festival on Saturday, October 15, will offer 80 beers and 30 whiskeys, entertainment, food and crafters. Tropicana patrons are also anticipating a new restaurant collaboration with Philadelphia chef Jose Garces. The to-be-named seafood venues, inspired by the sweeping ocean and boardwalk views, are slated to open by the end of the year.

Tropicana Casino & Resort Atlantic City
2831 Boardwalk
Atlantic City
800-843-8767

Photo at top courtesy of Tropicana Casino & Resort Atlantic City.

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A Chat with Executive Chef Seadon Shouse

B&B Farms: Pick Blueberries, Sign Up for Their CSA and more

B&B Farms Beginning

B&B Farms’ CSA

B&B Farms’ Events

Family Friendly Picking Fields

Recipe: Chicken and Vegetable Quinoa Salad

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A Taste of the Quarter at Tropicana Atlantic City

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