Page 86 ⋆ Jersey Bites

Jersey Bites Buzz

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August 16, 2016

Hope we can help you enjoy the dog days of summer with the latest edition of Jersey Bites Buzz, 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!

Fresh Kitchen (pictured at top)
2204 Route 35 North
Sea Girt
732-769-8133

Opened in late July, this quick service restaurant features freshly made, locally sourced, environmentally responsible, and high integrity menu items that are both nutritionally dense and delicious. Based on a build-your-own concept that draws from an extensive variety of ingredients, “there are 39,000 different combinations possible from among the various wraps, grain bowls, sandwiches, soups, and salads on our menu,” said Madison Gourley, Fresh Kitchen supervisor. The menu was conceived by owner Mike Nitto and Chef Chris Burgess, and signature items include the eatery’s lavash wraps, restorative chicken stock (simmered with herbs and seasoning for 16 hours), and hydroponically grown greens that are delivered fresh daily and cut/prepared on the spot. Fresh Kitchen also offers house-made granola bars and cold-drip teas (such as the current watermelon white tea) prepared from fruit and honey and provides growlers for customers to use for the purchase of tea or chicken stock refills. Within the bright 34-seat restaurant, which offers a convenient online ordering system for quick pickup, “we feature a hydroponic living wall at our entrance and a modern, clean, and uplifting environment,” Gourley said. “Guests have been excited by all of the different options, colors, and flavors on our menu and we’re a great destination for lunch or anytime.”

The Kingwood Tavern
650 County Road 519
Frenchtown
908-777-5000

Opened on July 28, this restaurant (located on the former site of the Forge & Anvil Restaurant) features the vibe of an East Village eatery within the bucolic setting of Hunterdon County. In addition to tasty burgers, pizza, and wings, signature dishes handcrafted by Executive Chef Peter Van Antwerp on the restaurant’s classic bistro menu include the Tavern steak, “a hangar steak prepared with white wine shallot sauce and served with green beans and French fries as well as our salmon paillard, a thin salmon cutlet prepared in a brown butter and caper sauce and served over a beet and arugula salad with orange segments,” said Ben Rosenthal, proprietor and an East Brunswick native and former winemaker. He said, “Our Vietnamese po’ boy sandwich, which features a medley of pâté, pork roll, ground pork, pickled vegetables, cucumber, and sriracha aioli on a baguette, is another popular option and we also offer a wonderful and growing list of Italian, French, Spanish, and American wines,” many of which are available for sale at The Kingwood Tavern at very reasonable prices. Rosenthal confirmed that he’s excited for guests to experience the 54-seat restaurant’s cozy ambiance and looks forward to officially opening its large backyard this September—just in time to host Octoberfest festivities. Overall, he said, “guests will enjoy great food and drink here and leave happy every time.”

FreeTown Café
41 Halsey Street
Newark
973-732-7517

Opened on August 8 in Newark’s business district, FreeTown Café is a relaxed urban café launched by Owner and Executive Chef Kwame Williams along with his sisters Kanika and Nataki, all of whom are also owners of the two-year-old Vital, a pescetarian/paleo/vegan/vegetarian Jamaican restaurant in Montclair. FreeTown Café offers a colorful variety of fresh paninis, pastries, soups, and salads, including its signature stuffed avocado salad featuring half an avocado stuffed with almonds and pico de gallo on a bed of arugula and its unique black-eyed pea hummus served with fried plantain chips. At the 24-seat eatery, which offers communal bench-style seating at tables made from reclaimed wood and seat cushions adorned in authentic African prints, “we have a very open aesthetic with 10-foot windows that let in a lot of natural light,” said Williams of the bright, colorful, and eclectic vibe at the internet-friendly café, which also offers a full juice and smoothie bar and an extensive range of coffee drinks (using Jamaican-grown Marley Coffee) with Caribbean-inspired syrups in such flavors as coconut and nutmeg. “We’ve worked to create a space that’s welcoming and comfortable for everyone and are excited to offer everything people love in a café with a Jamaican twist,” Williams said.

Saigon Subs & Café
98 Elm Street
Morristown
973-267-9888

Opened on July 1 by Vietnam native Paul Huynh and his wife, Irene, Saigon Subs offers a range of nine-inch Vietnamese-style sandwiches on toasted baguettes that feature such meats as Vietnamese pork roll, ham, BBQ pork, meatballs, beef, or chicken combined with pickled carrots, cucumbers, jalapeño peppers, daikon (radish), and cilantro along with mayonnaise and a liver paté. Don’t miss the eatery’s popular Saigon Special, “a sandwich with a combination of ham, pork roll, and BBQ pork along with all of our toppings,” said Huynh, a longtime restaurateur who owned numerous Chinese restaurants throughout New Jersey and New York prior to launching this new venture in Morristown. Vegetarian sandwiches made with tofu are also available, as are summer rolls, salads, and a variety of authentic Vietnamese desserts. Huynh said that the primarily takeout restaurant has had a strong following since opening and that guests are enjoying their menu’s fresh, healthy ingredients and flavorful subs made with a Southeast Asian flare.

Vinnie’s Pizzeria & Ristorante
406 Main Street
Boonton
973-334-3400

Celebrating its grand reopening on August 5 with a ceremony including Boonton’s mayor and other local dignitaries, the eight-year-old Vinnie’s Pizzeria & Ristorante has been re-energized by new owner and restaurant industry veteran Mickey Chopra, a Rockaway resident who arrived in the U.S. from India in 1987 barely able to speak English and worked his way up through the industry; most recently, he served as director of operations for Taco Bell’s mid-Atlantic demographic marketing area before taking over ownership of Vinnie’s. Among the signature dishes on the restaurant’s family-friendly menu, don’t miss Nonna’s thin crust pesto pie, a pizza featuring a pesto pie crust topped with fresh mozzarella and tomato sauce and drizzled with pesto sauce and fresh basil. The 80-seat restaurant has also launched a new international buffet on Sundays from 1 to 7 p.m. featuring a different authentic world cuisine each week and recently initiated a charitable new program “Feed the Needy,” through which customers can donate meals at discounted prices that are matched 50% by the restaurant. “With our great team, we look forward to providing outstanding food and service while helping to connect people and be a vital part of the community,” Chopra said of this new opportunity.

Dean’s Natural Food Market
270 Route 206 South
Chester
908-888-2256

Celebrating its grand opening on July 16 with an official ribbon-cutting ceremony involving the town’s mayor, the new Chester-based branch of Dean’s Natural Food Market represents the fourth location for the family-owned chain, which launched its first store in Ocean in 1996, followed by locations in Shrewsbury in 2006 and Basking Ridge in 2012. Committed to carrying 100% organic produce and only the highest quality and most environmentally responsible products, the store offers a broad range of fresh fruits and vegetables, meats, sandwiches, prepared foods, juices, and smoothies as well as gluten-free and allergy-friendly foods and a wide array of vitamins, supplements, and health and beauty aids. Committed to supporting local charities in all of the communities in which it operates, Andrea Tudor, director of marketing, said that Dean’s was very excited to establish a location in Chester and has been very warmly received by local residents since opening.

And….Coming Soon!

The Halal Guys
72 Halsey Street
Newark
Phone number TBD

Following the opening of its first New Jersey-based bricks-and-mortar restaurant in East Brunswick this May, The Halal Guys will be opening a second location in Newark in late September/early October. Part of a 26-year-old restaurant chain that was originally launched as a popular food truck on the corner of 53rd Street and 6th Avenue in New York City, The Halal Guys is known for its large portions, reasonable prices, and signature chicken, beef, falafel, and hummus platters served with renowned white or red sauce and prepared to Halal standards (e.g., specially treated and slaughtered according to Islamic law). A spokesperson for The Halal Guys confirmed that the restaurant team has been thrilled with the reception it’s received from the community so far and is excited to continue the franchise’s expansion to Newark, noting that future locations may include New Brunswick, Princeton, Montclair, Edison, and more.

Collaboration is King: Local Partnerships in the New Jersey Craft Beer Landscape

New Jersey Craft Beer

Peter Culos

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August 15, 2016

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Collaboration is King: Local Partnerships in the New Jersey Craft Beer Landscape

A few weeks ago, I received a press release from Mike Skudera of newly minted Jughandle Brewing in Tinton Falls. They’re not much more than a month old but have already partnered with Booskerdoo Coffee in Asbury Park to make a coffee porter. According to Booskerdoo’s James Caverly,“We are excited to partner with Jughandle Brewing. They have an impressive operation and are very knowledgeable about making craft beer.”

They certainly are. They’ve also made a smart business decision.

Collaboration among brewers has been going on for quite a while, but now there’s a growing trend for collaboration between breweries and other local businesses. The results are proving to be some very creative and tasty beers.

As Jughandle knows, coffee and porter are a natural fit. Kane Brewing’s Morning Bell, which gets its roast from local favorite Rook Coffee, has received rave reviews. The addition of lactose makes it smooth and bold. In Somerset County, Flounder Brewing has tapped Fieldstone Coffee Roasters in neighboring Hunterdon County to provide the kick to their Espresso Brown Ale and Iced Coffee Stout. They sound pretty good, don’t they? Dark City, Departed Soles and Tuckahoe Brewing are all sourcing locally roasted coffee. In fact, it’s pretty hard to find a brewery that isn’t.

Carton Brewing certainly is. Fair Mountain Coffee is right around the corner in its little shore town of Atlantic Highlands. They also collaborate with the bakery right across the street. According Augie Carton, The Flaky Tart has helped them out by roasting pumpkins for Carton’s Pumpkin Cream Ale—a refreshing departure from the pie spice theme (think sage). In turn, the Flaky Tart uses Carton’s stout in a version of their cheesecake.

Ship Bottom Brewing collaboration beer features Chicken or the Egg’s logo right on the label

Inspiration struck Rob Zarko about three years ago at the annual celebration of beer and hot sauce known as Hop Sauce Fest in Beach Haven. Zarko, the man behind Ship Bottom Brewing, thought that local breakfast joint The Chicken or the Egg (or “Chegg” colloquially) had a pretty killer hot sauce that would be good in a beer. Hot Sauce IPA? Well, not exactly. He had to deconstruct Chegg’s recipe to exclude the vinegar which just couldn’t work in a beer. After his fine tuning of the hops, this brew sports just a little tingle of heat at the end. Zarko admitted that at the time, Chegg had a more recognizable brand than Ship Bottom but, in the end, the collaboration has been great for both businesses. The Chicken or the Egg is even featured prominently on label.

The breweries I’ve mentioned here are just a small sampling of those participating in collaborations around the Garden State. While they sound like a lot of fun (and surely are) there’s also sound business theory to back them up. In a 2016 doctoral study titled Exploring Craft Brewery Owners’ Success Through Stakeholder Involvement, Daniel M. Leland used methodological triangulation (I have no idea what that is either!) to come up with four themes that lead to a brewery’s success. According to the study they are “employee satisfaction and retention, nontraditional marketing, commitment to quality, and development of local relationships.”

New Jersey craft brewers, and breweries around the country, are finding success by partnering with their neighbors. Besides being a feel-good story, there are real business benefits. As the study cites, “The implications for social change include partnering of breweries with local establishments, which can foster increased sales for both businesses and provide better jobs for the local community.”

So, pour me a coffee porter. Here’s to the local communities they support!

Photo at top: Jughandle Brewing partners with Booskerdoo coffee. (Photo by Mandy Hanigan)

Dough Artisan Pizzeria: Above and Beyond

Terry Krongold

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August 12, 2016

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Dough Artisan Pizzeria: Above and Beyond

Summer in New Jersey: you just can’t beat it. Warm temps, beautiful beaches, rolling countryside, and gorgeous Jersey Fresh produce. I went in search of how a local restaurant makes the most of the bounty.

Dough Artisan Pizzeria, owned by Ed Simmons, exemplifies what makes the Garden State a chef’s playground. The chicken comes from Gladstone Valley Farms in Peapack (pasture-raised, non-GMO), the pork in his homemade sausage is from Riverbend Farms in Far Hills, and of course, his produce is Jersey Fresh (Circle Brook Farms in Stanhope). And let’s not forget about seafood: Jersey clams are on the summer menu.

I asked Simmons about his favorite produce. He likes “challenging, unique” greens, such as escarole, collards, jicama, broccoli rabe, and kale. He is definitely a veggie-forward kind of guy—his current breakfast smoothie consists of kale, spinach, and avocado.

Dough has a rich and varied menu and Simmons’s philosophy is to offer patrons high quality, healthy ingredients with excellent customer service, at an affordable price. Obviously, there’s pizza (almost every table orders a crispy, wood-fired pie). But there’s also a creamy stracciatella, served with heirloom tomato, avocado, and watermelon; tender meatballs, and interesting salads (on one of my visits, I had a wonderful escarole and strawberry salad). The new summer menu highlights a quinoa salad dotted with summer squash, radish, blueberries, and pistachios in a lemon-cumin vinaigrette; little neck clam pappardelle served with bacon, Jersey corn, in a white wine butter sauce; Jamaican jerk pork medallions (a special); and the currently on-every-menu- around (but for good reason) poke (raw tuna with jicama salad, crispy wonton, candied ginger, and avocado, shown at right).

So how did a guy from Sussex County come to own a pizzeria in Essex County? Simmons started working in local restaurants at age 14, discovered he was good at cooking, and put himself through culinary school at the Culinary Institute of America. He worked in New York City at various restaurants but was laid off after 9/11. This lead to a major epiphany: Simmons didn’t want to work for other people anymore. While he and his wife opened a children’s fitness center, he continued to work in the food industry, working at Columbus Bakery in Manhattan, where he learned all about pizza.

At home, Simmons began experimenting with wild dough starters and practiced his craft for four years before opening his own restaurant. He knew he didn’t want to open a typical pizza joint. He focused on developing a spot where the chefs could be creative in utilizing local foods, where guests are warmly welcomed, and where exemplary service is job number one for the staff.

When you’re looking for a restaurant that stays true to its (Jersey) roots, think Dough in Caldwell. Fresh ingredients, local farmer partnerships, sustainable practices, and delicious food.

Dough Artisan Pizzeria
437 Bloomfield Avenue
Caldwell
973-226-3300

Images are courtesy of Dough Artisan Pizzeria.

Yard2Kitchen Brings Organic Gardening Home

Deborah Smith, Executive Editor

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August 10, 2016

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Yard2Kitchen Brings Organic Gardening Home

The writer received complimentary services from Yard2Kitchen. All opinions are her own.

When I first came across Yard2Kitchen‘s Twitter feed I thought “Oh, how cool would that be? A company that comes to your house, plants and tends to your own personal organic garden. Sign me up!” I was ready to be over feeling guilty for having no clue what I’m doing but still planting, only to watch most of the fruits of my labor—literally—just wither and look sad. The possibility of relief from this guilt alone gave the whole setup appeal.

Here’s how it works. Your own personal farmer shows up at your doorstep with a custom crop that you personally selected, organic ingredients to get your soil up to snuff and a pretty impressive auto-irrigation system. Now that’s my kind—well, it’s really their kind—of gardening.

auto irrigation system Yard 2 Kitchen — Auto irrigation system

I need to be perfectly up front here. While they were kind enough to work with my itsy-bitsy 4 x 8 plot for this story, Yard2Kitchen usually installs spectacular custom-raised beds. Just check out their photo gallery. Next year, however, I’m going for the real deal.

This four-person company launched in 2014 when Ed Albright retired from a career in the pharmaceutical industry and decided to follow his love of farming and organic gardening. As a Rutgers certified Master Gardener, Albright had plans and once his team was assembled, it was full steam ahead. Kenny Baldo is customers’ first point of contact. Baldo is a garden consultant and will come and meet with you to determine if you’re a good fit for their service. Six hours minimum of sun and access to water for their automatic drip irrigation system are two key ingredients for success. (Sadly, some yards are just not suited for gardens.)

Once your yard passes the test, then it’s time to choose your plants. Yard2Kitchen has everything covered when it comes to garden planning, starting with a grid system. Your garden will be divided into square foot grids and they list all of your plant choices with the coinciding number of grids each plant requires. Talk about taking the guesswork out of gardening!

Headquartered in Maplewood, their greenhouse provides all of the plants for customers. This allows Albright and his team to control the quality and be sure only organic ingredients are used from seed to salad. What makes them even more specials is that they offer maintenance and education for the client. Yard2Kitchen offers different programs and bed sizes to fit clients’ needs. Generally, you get three main seasons planted. Intermittent additional plants, as short-run crops, are harvested. This includes produce like lettuce, basil, and cilantro. For clients with pesky critters, Yard2Kitchen offers a signature fencing system that attaches to the bed. (This setup is preferable to having it go around the bed as it utilizes less space.)

As of the publish date of this article, my garden is looking very green. I am patiently waiting for the big beautiful tomatoes to turn red. I’ve already enjoyed fresh lettuce and cilantro and my basil is ready for some serious harvesting. I’ve got eggplant and peppers starting to grow as well.

Every two weeks, your personal Yard2Kitchen gardener pays a visit to look over the plants for any signs of pests or disease and to give them some organic fertilizer. They use a mixture of insect killing soap, neem oil, sulphur and Bt (aka Bacillus thuringiensis), a bacteria that attacks insects, to thwart off pests and powdery or downy mildew. At the same time, they treat your garden to some nourishing organic fertilizer which includes fish emulsion, seaweed extract, and bone meal. At the end of their visit, your personal gardener will leave a door hanger with a detailed description about what was done and instructions on what needs picking now and what to look out for.

August is peak harvest time. Here are a few important tips on how to get the most out of your glorious garden, straight from Albright himself.

Pick vegetables as soon as they are ripe, which often encourages the plant to produce more.

Most vegetables are at their peak of tenderness and flavor when they are relatively small. Zucchini for example, are best when they are no more than six or seven inches long. After that, they get tough and woody. (If you discover an overlooked monster, grate it and use it to make zucchini cookies or zucchini bread.)

When you harvest, look out for signs of trouble, such as yellowing leaves or rotting fruit, and remove the problem parts. Even if it’s something you can do little about at harvest—such as blossom end rot or cracking from too much rain—there’s no point in letting the plant put energy into fruit you won’t be able to eat.

Look for fall gardening tips from Yard2Kitchen and some dishes featuring my gorgeous organic veggies next month.

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Celebrate National Peach Month with Peach Sangria!

JerseyBites

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August 9, 2016

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Celebrate National Peach Month with Peach Sangria!

August may be National Peach Month, but every day is a peach day in the summer in the Garden State. So grab some locally grown peaches, and wow your friends with this peach sangria recipe, from Spuntino Wine Bar & Italian Tapas.

Ingredients:

5 oz. peach schnapps
12 oz. pinot grigio
6 oz. white peach puree
4 oz. Sierra Mist
10 slices of fresh peach

Directions:

Add ice to pitcher.
Combine peach schnapps, pinot grigio and white peach puree in pitcher.
Top pitcher off with Sierra Mist.
Garnish with fresh peaches.

Recipe and photo courtesy of Spuntino Wine Bar & Italian Tapas.

Vincentown Diner: A Jersey Fresh Spin on Classic Diner Cuisine

Christina Carrell

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August 5, 2016

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Vincentown Diner: A Jersey Fresh Spin on Classic Diner Cuisine

The drive to the Vincentown Diner always feels vintage, like a trip to a place time forgot. Farm stands, endless fields of crops, farmhouses, more farm stands, dairy bars straight out of 1950s Americana. Oh, and my cell usually loses reception, too. (Smartphones just don’t fit in with the scene there.)

The diner’s doors first opened more than 70 years ago, and since then it’s been passed down through generations from father to son. Its classic Jersey diner atmosphere always feels comforting to me, a nostalgic assurance that things don’t always have to move so fast. The menu features the classic comfort foods you’d expect at a Jersey diner—burgers, pot pie, spaghetti and meatballs. But even with its quintessential old-fashioned vibe, somehow it still manages to surprise me with new menu items every time I visit.

Nowhere is a perfect balance of old and new reflected more than on the diner’s menu, which features all the classic comfort foods you’d expect at a Jersey diner—burgers, pot pie, spaghetti and meatballs. Tucked within the menu, however, is a page filled with surprisingly creative dishes that constantly evolve to highlight whatever local crops are seasonal at the moment.

Jalapeno Corn Fritters w:avocado ranch dressing — Jalapeno corn fritters with avocado ranch dressing

One year ago, Burlington County local Jason Edgar took on the role of head chef at the diner. And while the locals have made the Vincentown Diner one of their regular destinations, they’re not the only ones who have taken notice of Edgar’s culinary talents. Just last week, Guy Fieri and the Diners, Drive-Ins, and Dives team paid a visit to the diner, and sometime in the next few months, we can all catch up with Edgar and his team on the Food Network, which will air an episode filmed at the Vincentown Diner.

Big-time TV appearances aside, Edgar’s favorite part of the job is when he gets to dream up the restaurant’s original Chef’s Specials. On the night I dined there, Edgar’s creativity truly shone on the menu, which included dishes like Jersey steak salad and crab cakes with corn and blueberry salsa. When my friend and I decided to sample the jalapeño corn fritters served with avocado ranch dressing, Edgar served them to us himself, proud of his creation and the fact that his kitchen is “almost entirely scratch.”

Edgar revealed another thing he loves about the diner: the emphasis on buying local and organic ingredients, a nod to modern restaurant trends set against the backdrop of the classic Jersey diner scene. Displayed prominently in the waiting area, the diner boasts a Jersey Fresh sign, letting customers know as soon as they walk through the door that this is a place that supports local farmers. Edgar informed us that the diner purchases most of its produce from Russo’s, a Jersey Fresh, family-owned farm with locations in Tabernacle and Lawrenceville. The diner’s seasonal ice creams hail from Trickling Springs Creamery in Chambersburg, Pennsylvania. Currently, the diner serves a blueberry ice cream, but soon that flavor will change to peach, and then to apple in the fall.

With so much delicious and inventive food, I had a tough decision to make. Finally, I settled on the Soco lime chicken, classic, crispy fried chicken topped with sweet Southern Comfort lime and orange glaze, and accompanied by Jersey mashed sweet potatoes, Jersey corn on the cob, and homemade cornbread (pictured at top). My friend heard from another friend that the Vincentown Diner’s burgers were the “best.” After I confirmed that rumor, she ordered a burger and wasn’t disappointed. As with nearly all the other menu items, our waitress informed us that all the burgers are local, too—and grass fed.

I can’t imagine a world where I’d have enough willpower to resist dessert at the Vincentown Diner. In fact, I spent most of the meal staring into the restaurant’s dessert display case, which features lots of —you guessed it!—local ingredients. Taking advantage of the final stretch of Jersey blueberry season, my friend ordered a plate of hot blueberry pie, and I went with a generous slice of blueberry mousse cheesecake. I regret nothing.

As guests stop on their way out of the restaurant to pay their bills, they’re once again tempted to support their local food scene. Next to the register an array of Jersey Fresh goods—locally roasted coffees, house made pies, Jersey wines, pasta sauces, and honey—shout, “Take me with you!” As we exit to the parking lot, I know I’ll return soon. And when I do, I’m certain to discover something new.

Vincentown Diner
Routes 206 & 38
Vincentown
609-267-3033

Recipe: Southwestern Pepper Cups

JerseyBites

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August 3, 2016

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Anthony Brown, a culinary student in The FoodBank of Monmouth and Ocean Counties’ Culinary Arts Training Program, is one of 10 students in the class who will graduate this summer. Brown applied to this program after he was laid off from his previous job and looking for a career change. “This program gave me another opportunity to make a living,” he said. After the program ends, Brown hopes to expand his BBQ catering business, which he currently runs out of his Tinton Falls home. He recently prepared this delicious recipe at The B.E.A.T. Center in Toms River.

Southwestern Pepper Cups

Serves 5

Ingredients:

5 green, yellow or red bell peppers (medium, halved and seeded)
⅓ cup onion (chopped)
1½ garlic cloves (chopped)
3 cups rice, cooked
1 can tomatoes with chilies (10½ oz, diced and drained)
1 can whole kernel corn (8½ oz, drained)
⅓ cup cheddar cheese, shredded

Directions:

Blanch peppers in boiling water for 2 to 3 minutes. Drain and set aside.
Cook onion and garlic in oil in a medium skillet over medium high heat for 3 minutes.
Combine rice, tomatoes with chilies, corn and onion mixture. Mix well.
Spoon into pepper halves, place on baking sheet coated with cooking spray.
Bake at 350°F for 10 minutes or until hot. Sprinkle with cheese.
Bake again at 350° for 5 to 10 minutes or until hot and cheese melts.

Enjoy!

Let’s Take This Outside! Al Fresco Dining in the Garden State

Jersey's Best

JerseyBites

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August 3, 2016

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Let’s Take This Outside! Al Fresco Dining in the Garden State

If there’s one way to make already-delicious food taste even better, it’s eating it outside, in great weather. Check out this list of the Jersey Bites team’s favorite restaurants offering can’t-miss al fresco experiences.

By Andrew Farinaccio

André’s Restaurant, 112 Tomahawk Trail, Sparta Township, 973-726-6000 (pictured at top)
Newly relocated on beautiful Seneca Lake in Sparta, André’s Restaurant features elegant lakeside dining. Chef and owner André deWaal offers French cuisine with an Asian flair. —Veronique Deblois

Avon Pavillion, 600 Ocean Avenue, Avon-by-the-Sea, 732-775-1043
Enjoy breakfast, lunch, or dinner paired with a breathtaking view of the sea. An restaurant where “the only thing finer than the view is the cuisine.” Dinner offerings include fresh, local seafood, prime-aged steaks, and farm stand produce, all part of a gourmet menu. —Andrew Farinaccio

Back Bay Ale House, 800 N. New Hampshire Avenue, Atlantic City, 609-449-0006
Casual dining in Atlantic City’s Gardner’s Basin, with beautiful bay views from the outdoor deck. Features pub menu and house specialty mason jar drinks. —Mary Wozniak

Blue Fish Grill, 50 Mine Street, Flemington, 908-237-4528
Serves fresh, delicious food in a comfortable atmosphere. Menu highlights a variety of different seafoods, with dishes like Latin Mahi Bowls and Fried Catfish Po Boys, alongside some “turf” options as well. —AF

Blue Pig Tavern Exterior — Blue Pig Tavern

Blue Pig Tavern at Congress Hall, 200 Congress Place, Cape May, 609-884-8422
Classic American comfort food served in the garden patio. Farm-to-table menu featuring fresh produce and eggs from their own Beach Plum Farm. —MW

Chef’s Garden at Crystal Springs Resort, 3 Wild Turkey Way, Hamburg, 973-827-5996
This breathtaking outdoor restaurant provides guests a unique garden-to-table dining experience set amidst beautiful organic vegetables, flowers, herbs and a Kittatinny Mountains backdrop. Guests can watch as the chefs pick the ingredients from the surrounding gardens and use them to prepare a meal right in front of their eyes. —VD

The Clean Plate, 49 Main Street, Clinton, 908-200-7610
Specializes in “feelgood food,” prepared with organic and locally sourced ingredients. Lunch and dinner menus have something for everyone with plenty of gluten-free, dairy-free, vegetarian, and vegan options. Outdoor seating features serene riverside views set in the heart of Clinton. —AF

Essex Junction, 90 Washington Street, Bloomfield, 973-680-8110
Essex Junction offers al fresco seating, with 40 seats serving the full menu: lunch, dinner, brunch, and happy hour.

The Frog and the Peach, 29 Dennis Street at Hiram Square, New Brunswick, 732-846-3216
Enjoy one of downtown New Brunswick’s finest dining establishments with the added ambiance of covered garden patio seating. Executive Chef and Owner Bruce Lefebvre’s seasonally inspired, modern American cuisine has garnered rave reviews from both casual diners and critical reviewers for years. The restaurant offers an extensive wine list, specialty cocktails, and menus highlighting local ingredients with a creative flair.—Amanda Biddle

Halifax at the W Hoboken, 225 River Street, Hoboken, 201-253-2500
The restaurant is named for the capital of Nova Scotia and is influenced by the farm and coastal cuisine found from the Mid-Atlantic to New England. Halifax features outdoor dining with beautiful riverside views of the Manhattan skyline.—Marina Kennedy

Landshark Bar and Grill at Resorts Hotel and Casino, 1133 Boardwalk, Atlantic City, 609-431-4120
Beachfront dining on the sand side of the boardwalk. New summer menu for 2016 includes sriracha crunch burgers and “Who’s to Blame” margaritas.—MW

Maritime Parc, 84 Audrey Zapp Drive, Liberty State Park, Jersey City, 201-413-0050
Overlooking Liberty Marina, the Hudson River, and the glorious Manhattan skyline, Maritime Parc’s al fresco space seats 60 for à la carte dining, 30 in the bar area. Also available for private cocktail parties or dinners for 100 to 200 guests on Monday and Tuesday.—VD

Matt’s Red Rooster Grill, 22 Bloomfield Avenue, Flemington, 908-788-7050
A contemporary American BYOB restaurant specializing in highlighting locally grown and harvested ingredients integrated into dishes prepared atop a wood-fired grill by Chef Matt McPherson. Porch seating provides a “relaxed and refreshing” outdoor dining experience.—AF

Moonstruck, 517 Lake Avenue, Asbury Park, 732-988-0123
With a menu featuring classic comfort food dishes rejuvenated by light, healthy preparations and fresh ingredients, the moon isn’t the only thing you’ll be struck by at this Mediterranean-American Grill. The views from countless windows and the wraparound porches of Moonstruck’s multistory Victorian-style building provide the perfect compliment to a delightful summertime meal.—AF

Rat’s Restaurant at Grounds for Sculpture, 16 Fairgrounds Road, Hamilton, 609-584-7800
Savor Rat’s renowned French country cuisine and handcrafted cocktails in a breathtaking, Giverny-inspired setting. Patio seating available against the backdrop of the lily pond and bridge, with views of Seward Johnson’s impressionist-inspired sculptures. Offering lunch, dinner, Sunday brunch, and happy hour Tuesday through Friday. Dining reservations recommended.—AB

Rebecca’s, 236 Old River Road, Edgewater, 201-943-8808
Offers authentic Cuban and Caribbean cuisine prepared with handpicked ingredients to insure freshness and full flavor. Cliffside patio dining turns delicious meals into unforgettable experiences.—AF

The Ryland Inn, 115 Old Highway 28, Whitehouse Station, 908-534-4011
Dine on some of New Jersey’s most inventive dishes, prepared by Executive Chef Craig Politano in a peaceful and spectacular setting on the patio at The Ryland Inn. The dining area is flanked by a grand fireplace and offers an outdoor bar convenient for a quick before-dinner cocktail.—VD

Springs Bistro at Crystal Springs Resort, 3 Wild Turkey Way, Hamburg, 973-827-5996
Springs Bistro features authentic Tuscan-inspired cuisine with outdoor patio seating. Guests will enjoy fresh local ingredients presented with artistic flair. Enjoy dining with a Mexican twist at this Crystal Springs Resort casual poolside café. Enjoy a creative cocktail or tequilas from the extensive list.—VD

Tacoria, 56 Easton Avenue, New Brunswick, 732-317-2070
A newly opened, taqueria-style “Mexican street kitchen” situated on Easton Avenue, the heart of Rutgers University’s College Avenue campus. Excels in preparing affordable, freshly made, authentic Mexican cuisine, including tacos, burritos, burrito bowls, quesadillas, nachos, and tortas. Enjoy a delicious meal paired with comfortable, rustic atmosphere in the backyard patio area.—AF

Trattoria Proccacini, 354 Nassau Street, Princeton, 609-683-9700
Princeton’s “Natural Italian Kitchen” offers authentic, comforting Italian classics featuring artisan pastas and locally-sourced meats and seafood. Enjoy relaxed seating on the outdoor patio with a bottle of Hopewell Valley Vineyards wine or BYOB. —AB

A ‘Local’ Lunch at Harvest Seasonal Grill And Wine Bar

Christina Carrell

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August 1, 2016

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A ‘Local’ Lunch at Harvest Seasonal Grill And Wine Bar

Note: Jersey Bites was invited to visit Harvest and received a complimentary meal.

You might think words like “local” and “seasonal” don’t belong in the same sentence with shopping mall. Harvest Seasonal Bar and Grill, with six locations and two in the works, just might banish that stereotype.

A few weeks ago, Jersey Bites Executive Editor Deborah Smith and I enjoyed a lunch at Harvest’s Moorestown Mall location. Unlike many chain restaurant cooks, Executive Chef Peter Chan knew exactly where he purchased every ingredient for our meal—down to the names and locations of the farms on which they were raised.

While Chan always sources his ingredients from nearby farms, there’s a lot more to his selection process than just buying local. ”Quality is my first priority,” Chan told us, emphasizing the ethics of the food in his restaurant. When stocking his kitchen, he seeks out humanely raised animals, non-GMO crops, and organic produce from 75 local farms. To Chan, these are more than just buzzwords—they’re integral components of the freshest cuisine, benefitting diners and the environment alike. Noting their exceptional quality, Chan orders many of the restaurant’s products from Zone 7, a New Jersey distributor whose aim is to strengthen relationships between local farmers and restaurants.

Ironically, through years of global culinary experience, Chan learned the importance of buying local. Born in Hong Kong, Chan and his family immigrated to Philadelphia when he was a child. Chan’s parents then owned Chef Chan’s in Voorhees for more than 25 years before selling the business.

Continuing in his family’s culinary tradition, Chan trained for several years under a European master chef at the Philadelphia Wyndham. From there, he became the executive chef at City Tavern. Chan later carried his culinary expertise abroad where he worked as the executive chef for six restaurants at Sandals Resort in St. Lucia, before further honing his craft in New Orleans. When Hurricane Katrina devastated his restaurant, Chan took a job in Brazil. After he finished his work there, he returned to be with his family in New Jersey. Chan then worked at Harrah’s Casino in Atlantic City. Finally, he began his tenure at Harvest.

Like Chan, all the employees Deb and I encountered seemed to know a lot about Harvest’s dishes—including ingredients, sourcing, and flavors. To further understand where their food comes from, Harvest’s employees also tour the farms from where they get their produce and meats. “A couple times a year, we have people go out and see the farms,” Alex Cadoux, the assistant general manager, informed us.

Harvest Berry Salad — Nutty watermelon salad

Our friendly server, Monique, enthusiastically recommended the nutty watermelon salad, a mixture of biting watercress, sweet watermelon, seasonal berries, and toasted almonds finished with a zesty lime vinaigrette. When she placed the dish in front of us, we remarked that if nothing else, it would make for a pretty picture. Not surprisingly, our tastebuds enjoyed the dish as much as our eyes did. Anyone who has tasted a fresh Jersey watermelon during peak season can probably imagine the pleasant fusion of sweet and tangy that went into that salad.

After we ordered our first course, Deb and I couldn’t quite decide which menu items to sample next, with so many creative dishes to try. Monique and Chan were eager to help, informing us that no meal at Harvest is complete without one of their famous flatbreads. We asked for the BBQ pork variety, a combination of pork and mild cheddar from Hope Springs Farm in Pennsylvania, finished with a chipotle blackberry barbecue sauce.

We learned that in addition to locally sourced food, Harvest also specializes in diet-specific cuisine, and they boast extensive low-calorie, vegan, and gluten-free menus. Although neither of us are vegetarians, we didn’t miss the cheese in the basil and white bean ravioli, a delectable fusion of vegetables, basil pesto, Meyer lemon oil, and roasted red pepper sauce served over ravioli from Westmont’s Severino Pasta Company.

Our next order of business was BBQ braised short rib, one of Harvest’s most popular menu items (shown at top). A slice of pie-shaped jalapeno honey cornbread accompanied the tender, sweet mango pineapple ribs. But my favorite part of this entree was the crunchy, slightly sour jicama slaw topped with black lava sea salt.

Just when we thought we couldn’t possibly eat any more, Chan implored us to at least taste the grass-fed bison burger, another popular Harvest favorite. The meat, served with shiitake mushrooms, Hope Springs Farm’s baby Swiss, and truffle Aioli on a flaky onion roll, hailed from Fossil Farms in Boonton, New Jersey. Along with the burger, Chan also served his charcuterie tasting platter, an array of cured meats, crostini, jams and cheeses, all sourced locally. My favorite part of the dish was the peach and passionfruit jam, made in-house. Deb enjoyed the Royal Blue cheese from Roundtop Farm in Honey Brook, Pennsylvania. Even the honey on the platter was locally sourced from Lancaster Farm Fresh Cooperative in Lancaster.

Somehow, Deb and I managed to save room for dessert, and we were glad we did. Luckily, Harvest serves their desserts shooter-style in miniature glasses. Deb sampled the key lime pie, while I devoured my campfire S’mores with a cup of cappuccino.

Even after everything we ate, we still left wanting to try more, like Harvest’s creative cocktail menu, which highlights seasonal fruits and vegetables, as in the watermelon martini and the cucumber basil martini. From the farm-to-table brunch menu, diners can choose from four varieties of mimosa and three kinds of bloody marys. On that same menu, Harvest also serves up some non-alcoholic cold-pressed juices containing ingredients like quinoa and fennel.

So what’s next for Harvest? For one, the restaurant plans to expand their local efforts. Newly released at the Moorestown location is a menu that pairs Harvest’s food with wines from Valenzano Winery in Shamong. Alexandra Calvo, Harvest Moorestown’s sales and marketing manager, also let us know that they hope to give back to the community in November through a partnership with Browning’s Farm and local non-profit Live Civilly, at a festival aimed to teach kids about food. On the national level, Harvest plans to soon open locations in Delray, Florida and Newtown Square, Pennsylvania.

However the restaurant decides to expand, one thing is for sure: they’ll still be keeping things local.

From Field to Fork, With Love

Dina Deleasa-Gonsar

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July 29, 2016

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The farm-to-table movement has been on the rise for some time now. With many restaurants and chefs striving to be mindful of seasonal ingredients, people are becoming more aware of their local farmer’s markets. Beth Nydick of Blue Barn Kitchen recently took the concept one step further. She joined forces with Emily Hennelly, owner of AnyThyme Farm and Wild Honey Catering, to put on the first Field to Fork dinner. Guests were invited to dine on a mostly plant-based meal right in the setting their produce was coming from.

Driving up to AnyThyme Farm, you might wonder if you had found the right place. It feels as if you are pulling up to someone’s home, which is exactly the feeling the Field to Fork dinner evokes. Sharing good food, with (new) friends, in a relaxed setting. It is one thing to have your food sourced from a local farm and another experience to eat in that setting. As you walked up to the white table clothed tables adorned with wild flowers, you were greeted with blueberry and sage ice tea. Guests took turns on the wooden swing that hung from a tree and milled about the idyllic farm setting.

Sylvia Becker and Daniel Stein of Wild Honey Catering were busy at the grill while Beth and Emily greeted guests with smiles. Mounds of fresh produce were covered in what were clearly herbs straight from the ground. Sylvia and Dan explained how they chose their menu in partnership with Beth Nydick and AnyThyme Farm: “At the Field to Fork dinner with AnyThyme Farm and Beth Nydick of Blue Barn Kitchen, we chose to use patty pans squash, they are a form of zucchini that people don’t often know about or at the very least even tasted. We also used mizuna, which has a spicy element and was an added surprise to the creamed kale—our play on creamed spinach.”

Then the dinner began, with one dish as gorgeous and as tasty as the next. Some of my favorite dishes included purple mashed potatoes with caramelized onion, a pasta starring goat cheese, and arugula salad with peaches, fennel, beets and a citrus vinaigrette (pictured at top). And of course I can’t forget the sweet ending that included a perfectly picked peach paired with ricotta with lemon verbena.

Everyone involved in this dinner is committed to aspects of health in wellness in their respective lines of work. They are committed to raising awareness in their communities and helping others on their journeys through food. Sylvia and Dan believe that using Jersey Fresh produce is important because it promotes sustainability. Wild Honey Catering is committed to “supporting our local farmers because it is good for our economy and supports our agriculture.”

AnyThyme Farm also helps shine a light on agriculture with its CSA program, and Beth offers nutritional services along with healthy lifestyle solutions. There are plans in motion to have more culinary experiences like these in the coming months. Make sure to sign up for the newsletter to find out about how you can join the next dinner date!

Sign up for information on future Field to Fork dinners.

Learn more about Blue Barn Kitchen.

Learn more about Emily Hennelly and AnyThyme Farm.

Learn more about Wild Honey Catering.

Three Central Jersey Roadside Ice Cream Destinations

JerseyBites

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July 27, 2016

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Three Central Jersey Roadside Ice Cream Destinations

By Andrew Farinaccio

What is it about being served your favorite flavor of ice cream through a small window at a roadside stand that seems to make it so irresistibly good? Maybe it’s the feelings of nostalgia we get as we recall childhood memories of enjoying a sprinkle-speckled ice cream cone in the summertime. Or maybe it’s the idea that we can lounge outside and appreciate the weather as we also appreciate a frozen treat. Or maybe it’s just the boundless delicious topping options to choose from!

Check out these fantastic roadside ice cream stands that aren’t far off the beaten path—in fact, they’re right next to it.

Pamby’s, 1211 Route 31 South, Lebanon, 908-310-0041
The newly opened Pamby’s has only been in operation for a couple of months, but the quality of the creamy, homemade ice cream is already getting widespread attention.

All of the ice cream is freshly made by hand in a small, shack-like laboratory behind the ice cream stand, resulting in a richly textured product with a silky mouthfeel that can’t be found anywhere else. Because of their in-house style of frozen confection production, Pamby’s offers a variety of uniquely delicious flavors, including Bordeaux cherry, laden with sizeable chunks of chocolate chips, and bittersweet chocolate butter pecan.

Pamby’s brings its made-from-scratch approach to more than just ice cream, also offering a selection of other frozen treats including ice cream cakes, gelato, sorbet, and Italian ice—all homemade. There’s both indoor and outdoor patio seating at Pamby’s, so whether you’re trying to beat the heat or soak up the sun as you enjoy their delicious frozen fare, Pamby’s has you covered.

Sundae with one scoop of bittersweet chocolate, one scoop of butter pecan, and hot fudge

Polar Cub , 380 US Highway 22, Whitehouse Station, 908-534-4401
A longtime Central Jersey summertime landmark, Polar Cub has been serving up cups and cones of the good stuff since the 1950s. Still as popular as ever, fans of the stand turn out in droves to get their ice cream fix, often filling the surrounding parking lot to capacity—and for good reason: Polar Cub offers an unparalleled selection of ice creams, frozen yogurts, Italian ices, milkshakes, sundaes, slushes, floats, egg creams, and much more.

The assortment of toppings available at Polar Cub is equally as extensive. From classic topping options like caramel, hot fudge, and wet walnuts, to more adventurous selections such as Sno-Caps and black cherries, they’ve got it all.

The ice cream I enjoyed during my visit to Polar Cub veered more toward the classic side of things, consisting of a cup of cool, creamy soft serve vanilla ice cream, topped with strawberries in bright, sweet syrup and doused in chopped peanuts. Needless to say, I could got a true taste of what all the hype is about.

Once you try Polar Cub’s ice cream for yourself, you too will understand why it’s been a New Jersey staple for over 50 years and why, as some Yelpers have remarked, it “creates its own lane of traffic on the highway” during summer nights.

Soft serve vanilla topped with strawberries, with chopped peanuts

Gronsky’s Milk House, 125 West Main Street, High Bridge, 908-638-6030
By now, you might be thinking, But what if I want to order more than just ice cream? In that case, Gronsky’s Milk House is the place for you.

Originally opened in 1978 as a convenience store and ice cream stand, Gronsky’s went on to add a conjoined restaurant just 10 years later—and the cooks have been flipping pancakes and, yes, scooping ice cream ever since.

The restaurant is open for breakfast and lunch every day. For breakfast, Gronsky’s offers classic Jersey diner fare like omelets, breakfast sandwiches, and pancakes so big they claim it’ll “feed you and a friend!” Once lunchtime comes around, Gronsky’s serves up a variety of sandwiches—pork roll, tuna melt, cheesesteak, pulled pork—along with burgers, wraps, soups, salads, and more.

Make no mistake: the frozen fare at this quaint roadside milk house is top notch. Not only do they serve a variety of ice cream flavors sure to satisfy even the pickiest sweet tooth, but Gronsky’s also features an ever-changing selection of frozen yogurts, including raspberry New York cheesecake and strawberry cappuccino.

Best of all, you can enjoy your frozen treat at a wooden picnic table with beautiful riverside views, shaded by a canopy of trees—not something many other roadside ice cream stands offer!

Chocolate ice cream with caramel and strawberry sauce

So, next time you’re driving around New Jersey on a hot summer day, slow down and look around for these and other fantastic ice cream stands nestled all throughout our great state.