Page 88 ⋆ Jersey Bites

Specialty Olive Oil Dinner at MishMish Cafe in Montclair

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June 28, 2016

Specialty Olive Oil Dinner at MishMish Cafe in Montclair

Note: Jersey Bites was invited to visit MishMish and our writer received a complimentary meal.

The modern-day mantra of so many food lovers is “eat local.” When it comes to ingredients such as olive oil, however, chanting that mantra in suburban New Jersey won’t yield magical results. The next best thing is to concentrate on eating localized—choosing a product that is carefully produced and lovingly crafted in one place. At a recent dinner at Montclair’s outstanding MishMish Cafe, Spain’s organic Dehesa de La Sabina olive oils were the shining stars of the evening, demonstrating how a focus on quality and dedication to superior technique make all the difference when it comes to taste.

Following its mission to be a restaurant, cafe, and artisanal foods shop that offers healthy cuisine made with seasonal and locally sourced food prepared with Mediterranean focus, MishMish recently forged an exclusive partnership with Ecológica La Olivilla, producers of critically acclaimed Dehesa de La Sabina branded oil. The result is a natural fit: beautiful, delectable, and nourishing food made with pure, healthful, sustainably produced olive oil. Bottled oil is also available for purchase at MishMish.

The tasting dinner held to introduce this new venture, to which JerseyBites was invited as a guest, was a unique event. It began with a guided olive oil tasting (yes, sipping oil like fine wine was involved!) followed by a four-course dinner featuring olive oil as a key element throughout.

The tasting was led by Alexis Kerner, an olive oil expert who hails from the Garden State but has called the Andalusia region her home, and her inspiration, for more than a dozen years. Guiding her eager audience through steps very similar to a wine tasting, Kerner handed around jars holding chunks of vegetation including ripe banana, artichoke leaves, almonds, and green tomato to be deeply inhaled. She described a harvesting process that includes “harvesting on the fly,” which involves keeping the precious olives from ever touching the ground. She schooled her listeners in how to shop for and store oil, including the revelation that if your bottle of olive oil is clear or is sitting pretty in a patch of sunlight or right next to your stove (guilty!), you are doing it all wrong.

Then the sipping commenced. We palmed small blue glasses to warm their ingredients. We inhaled to detect the influencing flavors. We tilted the liquid into our throats and felt the special tickle that made almost everyone give a cough, giving Kerner a moment of satisfaction. “If people aren’t coughing, they aren’t tasting olive oil,” she declared. Kerner was joined by Lucia Gamez, U.S. representative of Ecológica La Olivilla, who explained the deep roots of the company’s commitment to quality and sustainability, including their recent endeavor to restore the population of birds of prey to their olive groves.

Having sampled each of three Dehesa de La Sabina oils, with a newfound appreciation for the nuance to be found in a product easily taken for granted, the dinner commenced. Created by Chef Meny Vaknin, a star on the culinary scene in Montclair and beyond (he is nationally recognized as the 2015 winner of the Food Network’s Chopped), the menu brimmed with fresh flavors, inventive preparations, and olive oil accents that demonstrated the variety to be drawn from one ingredient. Delicious wine pairings were provided by Montclair’s Magnolia’s Wine & Spirits.

Smoked eggplant/pickled cauliflower/Za’atar oil/roasted tomatoes

The beauty of Chef Meny’s food is its clean simplicity: individual flavors stand out. Colors and textures are irresistible. It is Middle Eastern cuisine with a five-star flair all his own. The meal was served in four courses:

Smoked eggplant, pickled cauliflower, za’atar oil and roasted tomatoes with flavorful house-made bread
Marinated sea bass served ceviche-style with local brown tomato and bright sumac accents in an olive oil pool
Tender free-range lamb neck confit with crushed fava beans seasoned with Maldon salt in a buttermilk lemon cilantro sauce
A dessert of delicate, ultra-moist olive oil chocolate “Torta” (pictured at top)

At a restaurant of MishMish’s quality, made all the more enjoyable by its comfortably casual setting, any meal can feel like a special event. With wine flowing, strangers at neighboring tables falling into conversation, and enthusiastic experts sharing their knowledge, this evening was a standout. On your next visit, ask for a sample of Dehesa de La Sabina’s fine oils and pick up a bottle for your own kitchen. Chef Meny will be cooking with them exclusively—and his is taste you can trust.

MishMish Cafe
215 Glenridge Ave
Montclair, NJ 07042
973-337-5648
Facebook

Dehesa de La Sabina
Premium quality Spanish organic olive oil produced by
Ecologica La Olivilla
Available for purchase at MishMish Cafe

Wild Striped Bass with Maine Lobster and Wild Mushroom Ragout

JerseyBites

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June 27, 2016

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Wild Striped Bass with Maine Lobster and Wild Mushroom Ragout

Local-Sourcing Crusader Chef Bryan Gregg, of Escape Montclair

Veronique @ Food & Wine Chickie

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June 24, 2016

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Local-Sourcing Crusader Chef Bryan Gregg, of Escape Montclair

Chef Bryan Gregg of Escape Montclair has been a crusader for local New Jersey food producers for over 15 years. At his Essex County restaurant, Escape Montclair, Chef Gregg showcases the freshest locally-sourced vegetables, fruits, fish, seafood and meats.

Chef Gregg began building his relationships with local farmers when he was Executive Chef at Ho-Ho-Kus Inn and Michael Anthony’s knowing he’d one day use these resources when he opened a farm-to-table restaurant.

Chef Gregg has been the featured chef twice at the prestigious James Beard House where he features New Jersey products on his menus. In 2015, he was named the Best Jersey Seafood Chef at the Jersey Seafood Challenge and as a result, represented the Garden State at the 2015 Great American Seafood Cook-Off in New Orleans, where he won the Seafood Showdown. His passion for local products can be experienced on every plate that’s served at Escape.

“Some of the farmers we work closest with are Roaming Acres, Happy Harvest Hydroponic Farms, Oak Grove Plantation, Melick’s Town Farm and Bracco Farms,” said Chef Gregg in a recent interview. From Roaming Acres, he sources ostrich and pork. Garnish herbs and some greens come from Happy Harvest. Grains are purchased from Oak Grove Plantation. Meat, apples, cider, strawberries, squash, greens and more come from Melick’s. Bracco Farms provides GMO-free produce.

Chef Gregg kindly shared a recipe he’s been featuring this season at Escape, incorporating squash from Cassaday Farms and scallops from Barnegat Light.

Grilled Scallops, Summer Squash Salad, Dill Vinaigrette

Serves two.

Ingredients:

10 Barnegat Light scallops
4 squash blossoms
2 pearl onions, cut in half
2 tablespoons sherry vinegar
½ teaspoon fresh dill
4 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon each salt and pepper
1 medium New Jersey zucchini, sliced in very thin rounds
Salt and pepper

Directions:

Season scallops with salt and pepper and lightly grill them over medium-high heat in a grill pan, about one minute on each side (could also use an outdoor grill). Cool the scallops then slice them thinly into rounds.
Lightly salt and pepper the blossoms then grill them on medium heat in a grill pan for about one minute, turning to ensure they don’t burn. Allow to cool.
In a grill pan over medium-high heat, place the pearl onions cut side down and char to a deep brown color. Place the charred onions in a bowl and cover with plastic wrap. Set aside until ready to use.
Combine the vinegar, dill, olive oil, mustard and salt and pepper in a small container and shake about 15 seconds to combine and create a creamy dressing.
On two dinner plates, divide the scallop slices, the blossoms and the zucchini rounds. Pull apart the onions and add the pieces to the plates. Drizzle the dressing over the ingredients.

Escape Montclair
345 Bloomfield Avenue
Montclair

Jersey Bites Buzz

Susan Bloom

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June 21, 2016

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We’re stepping into summer in style 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!

Big Bowls Little Plates Noodle House
16 Glen Road
Rutherford
201-514-4163′”

Opened in late April, this Asian-fusion restaurant is delighting diners with both shareable “little plates” featuring such items as dumplings, steamed buns, ravioli and wontons, and vegetables as well as main course “big bowls” featuring a choice of ramen, lo mein, traditional rice, eight-grain rice, or rice noodles topped with meat, fish, or vegetables. Among the new restaurant’s top sellers is its spicy seafood bowl, which combines fresh seafood such as clams, mussels, and shrimp with the rice and pasta of the diner’s choice as well as broth if desired. “Our restaurant seats 30 to 40 and has cozy lighting and a calming, earthy feel,” shared one of the restaurant’s server.

Glaze Donuts
1055 Hamburg Turnpike
Wayne
973-832-7742

Opened in late April/early May, Wayne’s Wedgewood Plaza welcomed the arrival of Glaze Donuts, a two-year-old independently owned bakery chain known for its premium and artisan doughnuts. This spot is Glaze’s third location—the flagship shop in New Milford opened in 2014 and a second location in Hackensack followed in 2015. “Our new Wayne shop offers over 30 different doughnut varieties to choose from, or customers can pre-order from the over 100 varieties featured on our website and pick them up at one of our shops,” shared a Wayne-based employee. Among Glaze’s biggest sellers are its cannoli doughnut (winner of a Judge’s Choice award at the 2016 Donut Fest NYC), as well as its Italian Rainbow doughnut, which features layers of colored cake, almond paste, jelly, and a chocolate coating “and tastes just like an Italian rainbow cookie in a doughnut form,” the employee said, adding that this special variety is available Fridays through Sundays only. Other unique flavors include French toast, peanut butter and jelly, tiramisu, pina colada, cookies and cream (topped with chocolate cookie crunch), the famed Jersey Cream, and a maple bacon variety. Artisan coffee is also sold at the shop and plans for an official grand opening event are currently underway.

The Noble East (pictured at top)
4 Alvin Place
Montclair
973-783-6800

Opened on May 9, The Noble East “offers everything from traditional American Chinese to authentic Chinese food and everything in between,” said owner David Hsiung. Along with classics such as chow mein and lo mein, “our edamame dumplings and Grand Marnier shrimp dishes are very popular, as is our signature Peking duck, which involves a several-day preparation process to ensure a crispy skin and is served with pancakes, hoisin sauce, cucumbers, and scallions.” At the 85-seat restaurant, “we wanted to change the way Chinese food is presented in this area,” explained Hsiung, who said that the eatery’s luxurious décor features tufted banquettes, tables made from reclaimed wood, and beautiful wallpaper. Despite all of the various Asian cuisines that compete for consumers’ attention today, “Chinese food is an American staple and there will always be a place in people’s hearts for this cuisine,” he said. “Guests will enjoy our décor, excellent service, and wonderful food presented in an elegant fashion.”

PJ Ryan’s Squared
4 Path Plaza
Jersey City
201-222-1600

Opened on May 26 with a ribbon-cutting ceremony attended by Jersey City Mayor Steven Fulop, this Irish-American sports bar with a music venue represents another successful venture from local restaurateur Michael Ryan, whose establishments (which currently include another PJ Ryan’s in downtown Jersey City) have been credited with supporting the rejuvenation of the Jersey City and Journal Square area. In addition to a variety of salads, sandwiches, and authentic bangers and mash, “fish and chips and our PJ Ryan’s Burger served with special sauce on an English muffin are among our top sellers,” said Steven Guzman, general manager. At this festive restaurant, which seats 65 inside, up to 60 on an outdoor patio, and up to 25 at an interior bar, “guests will enjoy a great atmosphere, friendly servers and bartenders, and lots of great sporting events on TV,” Guzman said. “We also have a great bourbon list and late-night menu.”

Redd’s Biergarten
37 Edison Place/220 Market Street
Newark
973-877-6600

Located in the heart of the Arena district, directly across the street from Newark’s Prudential Center, this restaurant, opened in April, features many authentic German/Bavarian favorites from the original Redd’s Restaurant in Carlstadt, including brats, sauerbraten, and spaetzle, along with such popular sports bar fare as Redd’s famous calamari, jumbo wings, and 10-ounce Angus burgers. According to Executive Chef Dan Palsi, signature dishes include the restaurant’s IPA Bier and honey-glazed bacon over Napa slaw “as well as our wurst platter appetizer combination featuring wiener schnitzel, pretzel-crusted chicken cutlet with mustard sauce, giant Bavarian pretzel, and fresh salads.” At the 300-seat establishment, “we’re a traditional Bavarian Bier Halle with a private dining area, over 50 beer taps, and an over 100-bottle selection of domestic, craft, and imported beers from around the world,” said Palsi. According to Palsi, the new 7,000-square-foot restaurant with communal tables to encourage socializing “is a great place for lunch, dinner, or just to unwind for happy hour.”

And….Coming Soon!

Sugarfina
1200 Morris Turnpike (The Mall at Short Hills)
Short Hills
Phone number TBD

On June 24, the Short Hills Mall will welcome the arrival of Sugarfina, a four-year-old purveyor of premium candies with 15 locations nationwide. Known for such exclusive treats as its Cuba Libre® (spiced rum and cola gummies), Peach Bellini® gummies, chocolates, and other confections, the store encourages guests to create Bento boxes from the shop’s over 110 candy varieties from all over the world, which make for beautiful custom and corporate gifts, private events, dessert bars, and other special events. “We created Sugarfina because the candy store of our dreams didn’t exist and we’re delighted to open a boutique in Short Hills,” said cofounders, candy connoisseurs, and sweethearts Rosie O’Neill, former director of marketing for Barbie, and Josh Resnick, a former video game entrepreneur. “We dreamed of gourmet sweets made with premium ingredients—candy that’s as beautiful to look at as it is to taste—and our new shop brings delicious, never-before-seen candies to Short Hills.” The Sugarfina shop at The Mall of Short Hills will be located on the mall’s lower level near Guest Services.

Union Hall
306 Sinatra Drive
Hoboken
Phone number TBD

Slated for an early July launch, this small plates gastropub influenced by a variety of world cuisines will represent the latest venture for the restaurant group which also owns the Brass Rail in Hoboken, the Stewed Cow in Hoboken, and Moonshine in Millburn. Executive Chef Matthew Arlington said, “we’ll be featuring old-world flavors with a modern look and feel, such as a Brussels sprouts Caesar salad featuring shaved Brussels sprouts in a roasted garlic oil and lemon zest with preserved parmesan cheese as well as pepperoni pizza cavatelli made with fresh ricotta and a pepperoni bolognese finished with toasted bread crumbs.” The restaurant will also feature house-made pastas and meatballs. Themed around historic spaces in the area that used to be used to hold union meetings in the early 1900s, “Union Hall seats 125 inside and at the bar and has seating for another 45 on our patio and at our outdoor lounge area,” he said. “We like to say that we’re a place for self and others, where you’re not confined to one entrée but can try a lot of different dishes and flavors. We encourage guests to mix and match items and to create their own menu.”

Viaggio
1055 Hamburg Turnpike (in the Wedgewood Plaza)
Wayne
Phone number TBD

Scheduled for an August opening, the upcoming 70-seat Viaggio (located at the former site of Novu in Wayne) will feature a partnership between chef/CIA graduate Robbie Felice and his father Joe, owner of such eateries as Gourmet Cafe in Parsippany and Casa de Amici in Denville. Set to showcase authentic Italian food, “the menu will be designed so that guests can dine as they would in Italy—beginning with small pickings for the table to share (such as marinated olives, charcuterie, etc.), an antipasto course, a primi course, featuring our large selection of homemade pastas, a secondi course featuring main entrées, and finally concluding with dolce,” he said. While the locally and seasonally sourced menu is still under development, Felice promises a few not-to-miss favorites. Among these, “we’ll be offering such items as charred octopus, polpette over creamy polenta, tri-color salad, Bucatini all Amatriciana, Tagliatelle Bolognese, grilled Tagliata steak, and innovative dishes involving pappardelle and branzino,” he said. Transformed through decorative elements including old Italian red brick combined with such modern materials as reclaimed wood, the rustic BYOB “won’t feel like your average strip mall restaurant,” Felice said. Designed to be busy, festive, and casual, like eateries in Italy, “we’re super excited to create a modern, laid-back vibe with delicious food and unbeatable service,” Felice said.

Craft Beer Engagement: There’s an App for That

Peter Culos

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June 20, 2016

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Craft Beer Engagement: There’s an App for That

Besides hops, water, malt and yeast, there is a fifth key ingredient that goes into making the fine lagers and ales we call craft: Innovation. Brewers are blurring style lines, introducing adjuncts and creating flavors that were unimaginable just a few years ago. Inventors, designers and even marketers are starting to carry that innovation beyond the brew house.

The “aha” moment for Jay Reilly, cofounder of Craft Nation, came during a conversation with his son, who had recently started working in sales for a small brewery. At the time, Reilly wasn’t necessarily a huge craft beer fan (though he certainly is now), and was puzzled by his son’s enthusiasm after a beer festival at which he represented the brewery. It was the first one to run out of beer and everyone seemed to love the product. Success, right?

Well, not to Reilly. He thought, Where’s the data? A person walks up to your jockey box, you pour them a taste, and they take a sip, smile and say they like it. Then they walk away. You know nothing about them and they don’t know much about you, either. “That’s not sales!” he said, before continuing, “That’s just giving away free beer!” Reilly’s sales and marketing instincts told him there had to be a better way. He started doing some research. (And by research, I mean going to beer festivals and talking to people. He’s really good at that.)

For breweries, the big questions are: How do people remember you? And if they remember you, how do they find your beer? His research also led him to a European company and a concept called interactive branding. That discovery, in turn, led to the development of Craft Nation.

Simply put, Craft Nation is a smart phone app that offers a direct link between the folks who make the beer and the people who drink it. It is one platform for all breweries to create a branded app experience and loyalty program, so consumers don’t need to have multiple brewery specific apps on their phones.

Craft Nations Beerfinder lets you find your favorite beer nearby. — Craft Nation’s beer finder lets you find your favorite local beer.

You may be thinking, Oh, great another app. Here’s the thing: Craft Nation is different from other beer apps you might be familiar with. It’s not a rating tool focused on creating conversation among beer drinkers. Instead, the focus is on creating a conversation between beer drinkers and the brewery. “Engage Your Tribe” is how they put it.

How It Works
The app’s “scan and discover” feature recognizes a bottle label or “token” using your mobile device camera and takes you to a branded content page where you can learn more about that beer and the brewery. The user can create a wish list, rate the beer, favorite it, share it and find it. Any of those activities can earn the user rewards points as part of a loyalty program. Brewers can also create “missions” like attending events or social media shares, which can earn them extra points on their way to becoming a brand ambassador. Each brewery creates and controls its own loyalty program, determining point allocations and redemption items.

Craft beer drinkers are notorious for being promiscuous, but according to Reilly (and Craft Nation’s research) they actually exhibit loyalty to between four and six brands. (Sounds about right to me.) I’ve heard many brewers talk about the grind of constantly cranking out new beers in order to keep up the buzz about their brand. That’s not sustainable and can be confusing to the consumer. With a program like Craft Nation, a brewery can tell its story directly to the beer drinker and continue the conversation with that individual.

Reilly and his Craft Nation have Jersey roots. The home office is in Glen Rock. Soon the program will roll out in its first New Jersey brewery. It’s no surprise that the first to jump on board is the pioneer of craft beer in the Garden State, Flying Fish. “We are putting the final touches on the app now,” Gene Muller, founder of Flying Fish, said. “We thought it was a great way to enhance the visitor experience. We also see it as a reward for our better customers. We will be able to invite them to special events, tappings, and more. And a big piece is the beer finder, so if someone enjoyed the Exit 16 here, they could get back home and find out where it’s available in their neighborhood.”

If you're drinking draft beer, just scan a brewery token. — If you’re drinking draft beer, just scan a brewery token.

Go to any craft beer festival and you’ll notice what Reilly saw during his many research trips: heads buried in mobile devices. By using the Craft Nation app, consumers will be providing both the brewery and its distribution partners with marketing data and ROI. I can’t help but think about all those social shares I’ve done for Flying Fish beers. Instead of retweets, I could have scored reward points!

As big beer increasingly bears down on small brands, a strong, devoted following is a key survival element for craft brewers. Craft Nation may very well be a big part of the arsenal in the battle to keep your favorite indie beers on the shelves and in production.

A Jersey Fresh Recipe from Molos in Weehawken

JerseyBites

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June 17, 2016

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A Jersey Fresh Recipe from Molos in Weehawken

For this summer’s Jersey Fresh Fridays series, I invited Executive Chef Gregory Zapantis of Molos Restaurant, in Weehawken, to share a Jersey Fresh-friendly recipe. And he delivered! This greens and cheese salad incorporates produce from Jersey Legacy Farms (the cheese is imported from Greece) and is served at Molos, where the food is as fabulous as the waterfront view.

“Though locally sourcing food may be a trend now, back home in Greece it was all about supporting your local farmers and cooking only what was in season and what was available seasonally,” said Zapantis. “I brought those same values stateside, to Molos.” Click here for additional Jersey Bites coverage of Molos.

Legacy Farms Greens & Cheese

Yields 4 to 6 servings

Ingredients:

4 cups salad greens (escarole, arugula, romaine or other greens)
6 to 8 radishes, sliced
1 medium red onion medium, peeled and cut into rings
1 small green pepper, cored, seeded, and cut into thin strips
1 cucumber, thinly sliced
1 tomato cut into wedges
1 garlic clove
½ cup Feta cheese, crumbled
1 teaspoon sea salt
¼ teaspoon black pepper
10 to 12 Kalamata olives
1 teaspoon dried oregano
3 tablespoon red wine vinegar
½ cup extra virgin olive oil

Directions:

Wash and dry salad greens.
Tear greens into bite-sized pieces.
Prepare radishes, onion, green peppers, cucumber and tomatoes.
Crush garlic cloves and rub around the surface of bowl.
Add salad greens, olives, cheese, salt, pepper and oregano.
Sprinkle with red wine vinegar and olive oil. Toss lightly and serve immediately.

Bucket & Bay Craft Gelato Co in Jersey City

Veronique @ Food & Wine Chickie

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June 15, 2016

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Bucket & Bay Craft Gelato Co in Jersey City

Opened in July 2015 in Jersey City’s Powerhouse Arts District, Bucket & Bay Craft Gelato Co is the brainchild of husband and wife owners, Jen and Boris Kavlakov.

The Bucket & Bay Back Story

Jen and Boris met at a Thunderbird School of Global Management alumni event in Chicago. Jen was a 17-year finance executive when she realized she wanted to explore her passion for food and healthy cooking as a means to making a living. Boris was a marketing executive who jumped at the opportunity to start Bucket & Bay. Jen, whose relevant experience was limited to making gelato at home for her two daughters, took courses at the Institute of Culinary Education in Manhattan to expand her skills and Bucket & Bay was born.

About the Gelato

For ice cream lovers unfamiliar with gelato, it’s lighter, fluffier and creamier than ice cream. That creaminess suggest a high fat content but it’s actually the opposite. Gelato has a lower fat content than ice cream, which has more cream and more air incorporated into it.

Bucket & Bay claims that using 100% organic grass-fed milk is what sets its gelato apart from the rest – after sampling the product, I completely agree, it’s superior. After months of searching for a local, sustainable source of milk, the duo selected Oasis at Bird-in-Hand, an Amish farmers’ cooperative in Pennsylvania, two hours away from the shop, that produces 100% grassfed, organic milk from heritage breeds such as Linebacks and Jersey cows. The high buttermilk content of the Oasis milk creates a distinctively clean and fresh taste. Jen and Boris also sell Oasis brand milk and butter at their store.

Bucket & Bay has a rotating lineup of 12 flavors. The signatures include Deep Dark Chocolate, Rose Latte, Mint Chip, Vanilla and Black Label Vanilla. When I visited in late May, I indulged in several gelatos including the outstanding Deep Dark Chocolate made with Raaka raw 71% dark chocolate and the Black Label Vanilla made with Johnnie Walker Black Label. I also enjoyed a few seasonal flavors including Red Eye made with cold brew coffee and espresso, Dark & Stormy with Gosling’s Rum, Mango Smoked Cardamom and an ingenious flight or tequila-infused gelato. Gelato and sorbets are served by the cup or in handmade, gluten free, crunchy-perfect waffle cone. You’ll want that cone. And you’ll dream about it after you visit.

Bucket & Bay has partnered with Choc-O-Pain to offer clients the bakery’s delectable, baked-fresh-daily scones and croissants on which the lunchtime artisan cheese melts are served. Jersey City’s modcup coffee co. supplies the shop’s single-origin, locally-roasted beans.

Bucket & Bay Goes Mobile

Bucket & Bay has recently deployed two gelato carts fashioned from Virtue Bike School Bus carts. The carts are located in Jersey City’s Exchange Place and in downtown Hoboken. They feature six-eight flavors of gelato and even have their own Instagram account for fans needing constant reminders of how fabulous this product is.

Bucket & Bay also offers catering, hosts special events and teaches gelato classes. Sign up for the shop’s newsletter to keep up with all the news and happenings.

Bucket & Bay Craft Gelato Co.
150 Bay Street
Jersey City
201-503-5588

Foodie Father’s Day Gift Ideas

JerseyBites

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June 13, 2016

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There’s more to Father’s Day than ties and tool belts! Take a bite out of these Father’s Day gift picks from the Jersey Bites team!

Cookbooks

The Jersey Shore Cookbook, by Jersey Bites founder and executive editor Deborah Smith, offers Dad all the know-how he needs to cook up an authentic taste of the Jersey Shore right at home. And if the dad in your life is into eating fresh, natural, and healthful food, he may appreciate the recipes featured in Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body by Amie Valpone. Or maybe he’s just into good-for-the-soul pork roll. If that’s the case, it just might be time for a copy of the Pork Roll Cookbook by Jenna Pizzi and Susan Sprague Yeske.

Gadgets and Accessories

Spice up Dad’s culinary adventures with these uncommon treasures, from Uncommon Goods, starting with the Himalayan Salt BBQ Plank. This hand-carved plank of Himalayan salt imparts nuanced, salty flavor into any dish served or cooked on it, guaranteeing a sure hit. Or you can turn Dad into a brewmaster this Father’s Day with the Texas Chipotle Amber Beer Brewing Kit. But wait, there’s more! Give Dad the power of complete condiment control with the Make Your Own Hot Sauce Kit. There’s no end to the possibilities of what hot sauces you can create with this fun D-I-Y kit, which includes cayenne, ancho, curry, and chili spice packs. Finally, The Mobile Foodie Survival Kit could be exactly what Dad needs to fight off flavorless food! Comes fully stocked with 13 organic herbs and spices, including rosemary, dill, curry, and more.

Help the dad in your life take the fuss out of grilling with The Original Po’ Man Charcoal Grill! While this unassuming grill may look like a trash can, the mouthwatering barbeque it cooks up is anything but.

Dads who eat on the go need the humangear GoBites Trio. This handy utensil set comes fully loaded with a spoon, fork, knife, and toothpick, all made from a BPA-free nylon material and packed in a thoughtfully designed, compact case that’s even fitted with a bottle opener.

The smartly-designed Trudeau Graviti Electric Salt & Pepper Mills make the two-handed mills of yesteryear obsolete by automatically grinding when turned upside-down and shutting off when flipped back upright.

Help make Dad’s next dish smokin’ good with the PolyScience Smoking Gun. This handheld smoker opens up a whole new dimension of culinary possibilities by imparting the flavor of natural, cool smoke to whatever the cook’s imagination desires.

In just 90 minutes, Dad can turn a bottle of his favorite wine into a conversation piece with a handy twist with the Corkcicle Air. The Corkcicle Air chills wine to the perfect temperature and, thanks to its brilliant pour-through design, you can pour another tastefully-aerated glass without even needing to remove the cork!

Experiences

Treat Dad to a delicious custom meal cooked by expert chef Janet Davis of JADE Jamaican Grill… right at home! Schedule Dad’s special dinner now!

Pour Dad a glass of Wicked port-style wine from Sharrott Winery, Blue Anchor. This delicious dessert wine was winner of the Best Dessert Wine in New Jersey, 2015. Sweet with flavors of cherry and dark chocolate.

If you’re in the Montclair area (or want to order online,) check out the Coffee and Mug Gift Set from Java Love, Montclair: the perfect pairing for caffeine-fueled, coffee-enthusiast dads. The set includes a half-pound bag of Java Love’s signature blend along with a hand-crafted ceramic mug. This gift is sure to brighten Dad’s morning! And for the dad who likes artisanal craft beer just as much as coffee, sign him up for the upcoming Odd Brew Fellas class at Amanti Vino, Montclair, in partnership with Java Love, on July 16. Attendees will explore various styles of beer imparted with coffee-like qualities along with styles that incorporate coffee into the brewing process. Call 973-509-WINE to enroll. Or for a gift that keeps on giving, treat Dad to a subscription to wine, craft beer or spirits clubs from Amanti Vino. There’s Club Birra for beer lovers, Club Goda for wine aficionados, and more. Memberships come with several privileges, including additional discounts at the shop and first dibs at tickets for dinners and other special events. Click here for more details and to order subscriptions.

How about a one-night staycation at the beautifully redesigned boutique Westminster Hotel in Livingston—home of seductive steakhouse, Strip House (pictured at right)? Package includes one-night weekend stay in a Traditional Guest Room including complimentary movie and access to the hotel’s sexy pool and Jacuzzi plus $100 gift card (valued at $125!) toward dinner at the highly-rated Strip House. Offer valid through July 31, 2016. $239 plus tax and gratuities.

The Flaky Tart in Atlantic Highlands

Rachel Weston

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June 10, 2016

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Jersey Bites is proud to once again partner with the New Jersey Department of Agriculture’s Jersey Fresh program. Throughout the summer, please check in for Jersey Fresh Fridays, as we cover the latest and greatest about restaurants statewide that celebrate—and cook—Jersey Fresh. If you share or comment on any of it on social media (please do!) be sure to use #JerseyFreshFridays!

Flaky5 — Owners of The Flaky Tart, Matthew Rosenzweig and Laura Martelli show off a few of their seasonally inspired creations in the bakery case on a recent visit: a strawberry cheesecake and a savory asparagus and goat cheese tart.

After seven years of working pastry magic together at The Flaky Tart, Matthew Rosenzweig and Laura Martelli are fostering another magical talent—as the new owners of the Atlantic Highlands bakery. Now with the full creative freedom that comes with ownership, the two have blended their love of artistry and seasonal produce with a flair for social media. The Flaky Tart is emerging as a pied piper of Jersey Fresh, if you will. Instead of a flute, Rosenzweig sends out their sweet messages with daily posts to Instagram and Facebook using the hashtag #JerseyFreshLove. Wooed by hunger-pang-inducing photos, customers can’t seem to resist following their eyes (and stomachs) into the elegant shop that was a 2016 James Beard award semifinalist for Outstanding Baker.

The strawberry is the star of their siren’s song at the moment. During the all-too-fleeting peak strawberry season here in New Jersey, these chefs are using them in any way imaginable—strawberry shortcakes, tarts, scones, cheese cakes and even in salads. Chef Laura’s strawberries and cream cake is a dreamy confection made with yellow buttermilk cake soaked with vanilla bean syrup, layered with local strawberries and a fluffy cloud of fresh whipped cream. The cake is available as a special order or by the (generous) slice at the pastry counter. In other recent cake creations they paired strawberries with hibiscus and a rich chocolate devil’s food cake.

Flaky2 — Laura Martelli of The Flaky Tart in Atlantic Highlands recently dreamed up this chocolate strawberry-hibiscus cake: layers of devil’s food cake filled with strawberry Swiss meringue buttercream, frosted in hibiscus Swiss meringue buttercream, dripping with chocolate ganache, and garnished with chocolate covered strawberries, candied hibiscus flower and crispy chocolate pearls. Photo by The Flaky Tart.

Rosenzweig has been stocking the pastry case as fast as he can with strawberry brioche. Even on a quiet Wednesday morning these puffs of tender pastry filled with crème fraiche custard and fragrant strawberries were a sellout before noon (see photo at top). Just when you think they created enough temptations, they roll out mini tartlets that tenderly hold glistening berries like ruby rings in a cream, velvet-lined jewel box.

An accomplished forager of wild berries and other edibles in the Garden State, Rosenzweig also likes to seek out local produce for the bakery directly from the source. The strawberries they use are coming in from McCormack Farms in Middletown, a family-owned farm that’s been in operation since the 1880s. They sell their berries and other produce at their roadside farm stand.

And the Jersey Fresh love at the Flaky Tart is certainly not limited to strawberries. Lately, Martelli has gone to great lengths to use as much Jersey Fresh asparagus as possible. “This is what asparagus should taste like,” she tells customers as they eye a delectable tart brimming with goat cheese and verdant spears of asparagus just harvested at McCormack Farms.

At lunchtime, customers can find a selection of salads, frittatas, sandwiches and foccacia breads that highlight fresh local ingredients. Customers could not resist the call of the recent rhubarb specials: foccacia laden with rhubarb and sweet Italian sausage and a rhubarb upside-down cake.

This spring farmer Meg Paska of Rumson has been supplying the Flaky Tart with produce that they use in salads and on top of focaccia breads that quickly sell out once Rosenzweig posts a few mouthwatering photos. “Just yesterday we had a salad with Meg’s greens and radishes that we sold out in record time,” he said. The bakery started purchasing from Farmer Meg after she stopped in to introduce herself and told them about her farm, which is just five minutes away.

“I like to seek out restaurants and chefs that make food I really like,” Paska said. “It’s important for me to have face time with people. It’s really fun to have a dialogue back and forth there. They post what they are doing with my produce and it inspires our customers to try new things at home, too. ”

Martelli encourages more farmers to approach the bakery directly. “We always try to promote local farms,” she said. “Definitely reach out to us. We’d love to use more local and be inspired by whatever comes our way.”

Jersey Fresh fruits and vegetables are key ingredients at The Flaky Tart in Atlantic Highlands. In late spring, strawberries and asparagus from a local farm are cropping up all over the menu.

A strawberry brioche from the Flaky Tart is made with Jersey Fresh berries from McCormack Farms.

Strawberries and cream cake at The Flaky Tart is a rustic unfrosted layers of buttermilk cake, vanilla bean whipped cream and fresh strawberries, topped with a swirl of whipped cream. Available by the slice or by special order. Photo by The Flaky Tart.

The upcoming summer season will be their first as owners. “Seasonality is a priority,” Rosenzweig said. “It is something important to me. There is a bigger push for us to be local and seasonal. We have a great farmers market here in Atlantic Highlands on Fridays.”

Martelli added, “As it gets warmer we have more to choose from and we take advantage of that.”

From the sounds of their menu plans the duo has plenty of inspiration. When sour cherries are ripe in June, Rosenzweig plans to pick them himself at Battleview Orchards in Freehold. He is also a fan of the ground cherries grown by The Farm in Freehold. While in the area he stops into From the Garden in Freehold for Jersey Fresh honey and honeycomb. Laura is already envisioning foccacia topped with Jersey peaches and blue cheese, heirloom tomatoes and goat cheese or brushing them with a tangy plum barbecue sauce. There is talk of a watermelon panna cotta and dreams of tarts piled high with blackberries, currants and raspberries.

We can only wait for patiently for their sweet messages to beckon us to come see and come taste their take on Jersey Fresh Love.

Flaky3 — The asparagus and goat cheese tart at The Flaky Tart showcases just-cut Jersey Fresh asparagus from McCormack Farms baked on top of a goat cheese and creme fraiche custard, with spring onions and pink peppercorns in a flaky pastry shell. Photo by The Flaky Tart.

The Flaky Tart’s Top Places to Shop for Jersey Fresh Produce
Atlantic Highlands Farmers Market, Atlantic Highlands
Battleview Orchards, Freehold
Dearborn Market, Holmdel
Earth Friendly Organic Farm, Clarksburg
Farmer Meg, Rumson
From the Garden, Freehold
McCormack Farms, Middletown
Sickles Market, Little Silver
The Farm, Howell

The Flaky Tart
145 First Avenue
Atlantic Highlands
732-291-2555

Photos by Rachel J. Weston unless otherwise noted.

Recipe: Sausage, Caramelized Onions and Peppadew Pepper Pizza

Deborah Smith, Executive Editor

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June 8, 2016

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Recipe: Sausage, Caramelized Onions and Peppadew Pepper Pizza

Jersey Bites Founder Deborah Smith & QVC’s David Venable: Wed June 8

Food Stars

JerseyBites

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June 7, 2016

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Jersey Bites Founder Deborah Smith & QVC’s David Venable: Wed June 8

Jersey Bites’ founder, and author of The Jersey Shore Cookbook, will be a guest on QVC’s In the Kitchen with David this Wednesday night, June 8. Please tune in at 8 p.m. for David Venable’s entertaining two-hour show and catch our own Deb Smith dishin’ it about the Jersey Shore to the entire country!

If you have yet to hear about The Jersey Shore Cookbook, tomorrow night is the night to learn all about it. Deb and David will be sampling some of the delicious Jersey Shore dishes from 50 Jersey Shore restaurants (in front of a live audience!!). The Jersey Shore Cookbook has been called the “hostess gift of the summer” and “a must for your collection if you love the Jersey Shore.” We hope you’ll tune in to see our very own Jersey Girl talk to the nation about our beloved Jersey Shore.