Page 90 ⋆ Jersey Bites

Firing Up the Grill with Classic Jersey Shore Area Butcher Shops

Melissa Beveridge

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May 4, 2016

Firing Up the Grill with Classic Jersey Shore Area Butcher Shops

There’s something so classic and old school about going into a butcher shop, talking with the butcher, deciding on a piece of meat, and then getting tips and tricks for preparing it just right. It’s something that’s lost in the aisles of prepackaged meats in supermarket aisles. As the public continues to become more aware of where their meat comes from, while looking for lesser-known cuts, butcher shops are being thrown back into the spotlight (not that they ever left our view). Here are some of my favorite Jersey Shore area butchers that have all played a meaty part in my dinner-table decision making.

jersey butcher — Photo courtesy of The Arctic Market & Butcher

The Arctic Market & Butcher, Pt. Pleasant Beach
Offering local, organic, pasture-raised, grass-fed and finished meat products since opening their doors in 2011, The Arctic Market & Butcher is a classic butcher shop with all the modern day offerings including local products from Griggstown. If you’re not sure what to purchase, they even offer packages that cover everything from tailgates with chicken, burgers, steaks, sausages and ribs, to grilling with three kinds of steaks, sausages, and Berkshire bacon, so you can throw the ultimate meat feast in the comfort of your own home. 816 Arnold Avenue, Pt. Pleasant Beach, 732-899-6328

Ernest & Son Meat Market, Brigantine Beach
They may have received national attention during their time with Guy Fieri on Diners, Drive Ins, and Dives, but locals have known for a long time what Fieri only recently found out: Ernest & Son Meat Market is the real deal. Their long-standing reputation for prime and choice cuts, homemade sausage, and their (now) world-famous beef jerky has been in effect since 1977, so I’m not alone here. (And their logo is a bull riding a surfboard—bonus points!) 3305 Brigantine Ave., Brigantine, 609-266-1588

Monmouth Meats, Red Bank
Award-winning Monmouth Meats continues to stand out by bringing prime cuts to the meat-loving public. Their famous BBQ packages are just what the grill-doctor ordered. And whether you’re looking to grill your own perfectly marinated kebabs, or considering a catered packaged that includes all the fixings, they’ve got you covered. (And a recent visit from Alton Brown surely solidifies this local establishment’s entry into the butcher hall of fame.) 112 Monmouth Street, Red Bank, 732-741-5292

Mr. Prime Old Tyme Butcher, Manasquan
I happened to stumble upon Mr. Prime Old Tyme Butcher on my way to an appointment, but for many, this local New Jersey butcher shop has been a go-to stop for over 65 years. Yes, they offer all of your favorites, but it’s the 30-day dry-aged steaks that have won over the tastebuds of their long-standing clients. What was once a “restaurant only” dish (that would cost you a pretty penny), now becomes your very own five-star meal, seared right on your own grill. 75 Main Street, Manasquan, 908-489-3061

Tom Bailey’s Gourmet Market, Spring Lake
When you’re looking for that unique burger blend or a cut that you just can’t find anywhere else, here’s a place where your search will likely end. Offering far more than your local deli, Tom Bailey’s Gourmet Market is also a well known butcher shop that offers everything from prime cuts to organic meats. Take home your pick of the day, add on a homemade marinade, and you’ve become master of the grill. 1323 3rd Avenue, Spring Lake, 732-282-0920

Arnie’s Gourmet Butcher & Culinaria, Cherry Hill
Just a short drive from Philadelphia, Arnie’s Butcher and Gourmet Shop covers everything from meats to prepared dishes to Italian hoagies. Locals flock to Arnie’s for their meats, but it’s Arnie’s expertise and willingness to share insider knowledge with his customers that have kept the shop open for the 30 years. (Oh, and their Italian spin on everything isn’t a bad angle either.) 219 Haddonfield-Berlin Road, Cherry Hill, 856-428-0045

Marcacci Meats, Vineland
Beyond their 55 years of expertise, Marcacci Meats takes the New Jersey butcher shop to the next level, offering their own hanging beef, lamb, and goat facility in order to ensure their customers with the freshest meat selection available. Customers rave about Marcacci’s large selection of quality meat products, the knowledgeable staff, and the can’t-beat prices. They even host a free annual barbecue to celebrate customers new and old. It’s the perfect excuse for a taste test! 1853 Vine Road, Vineland, 856-691-4848

Special Delivery: Hunger Relief from the Saint Peter’s Campus

JerseyBites

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May 3, 2016

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Special Delivery: Hunger Relief from the Saint Peter’s Campus

It’s no secret that far too many Americans struggle to feed themselves and their families.

There is one team of heroes at Saint Peter’s University that’s taking an active stand to diminish these statistics, and instead of wearing capes and tights, they are wearing hairnets and aprons. They pool their efforts as the Saint Peter’s University chapter of the Campus Kitchens Project, run under the direction of Erich Sekel, associate director of Campus Ministry for Community Service.

Four days a week, the team cooks and prepares food that is then delivered to various locations around Jersey City. Sodexo, Saint Peter’s dining services provider, is the largest sponsor of the project. “We are always on call to pick up food donations, whether that be from Sodexo or any other donors that may call,” said Sekel. “We cook when we need to but for the most part, we pick up food each day.”

Since the chapter’s launch in 2014, the program has delivered over 16,000 meals to families and shelters in the Jersey City area. Sergio Neiza, a senior at Saint Peter’s, has been a part of the program since its start.

“I was doing other community service for two years when Erich Sekel told me about this project he was starting,” said Neiza. “I’ve been a part of it ever since.”

A number of establishments have partnered with Saint Peter’s to supply the kitchen with food that would otherwise be thrown away. The team creates free, healthy meals by using the donated food from businesses such as Goldman Sachs, Table to Table, and Super Hero Sub Shop. Sanket Kumar, a freshman at Saint Peter’s, was looking to volunteer on campus when Campus Ministry suggested the Campus Kitchen.

“I thought the program sounded perfect for me,” Kumar said. “I’m doing what I can to help out and that’s what I always try to do, no matter where I go.”

The national Campus Kitchens Project trains students in leadership and community service. By taking the initiative to run a campus kitchen, volunteers develop entrepreneurial and leadership skills that they will find beneficial in future careers. Laura Toscano, the director of the Campus Kitchens Project organization, spoke further on the project. “Creating a Campus Kitchen is such a sustainable solution to the problem of hunger—we just need to envision the school’s role as part of the surrounding community in a new way,” she said.

Each spring, the Campus Kitchens Project conducts a student leadership survey. Most recently the organization found that 97% of participants feel more confident in their leadership abilities and 100% believe they have contributed in a valuable way to the community.

“Coming out to Campus Kitchen and helping prepare food for people who need it is a great way to spend your time,” Kumar said. “Whatever time you can spend helping other people is definitely time well spent.”

Whether they are getting their hands dirty in the kitchen or hand delivering meals, these heroes are fighting for a great cause—and making a difference every day. Visit the Campus Kitchens Project website to learn more.

Celebrate Cinco de Mayo with La Paloma

Rachel Bozek

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May 2, 2016

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Made with tequila and grapefruit soda, the La Paloma from Chevys Fresh Mex will be featured at the restaurant’s Cinco de Mayo celebrations in Clifton and Linden this week. Here’s the recipe as well as Chevys Fresh Mex’s schedule of Cinco de Mayo events in the Garden State.

La Paloma

Ingredients:

Salt (to rim glass)
1.25 oz. of favorite reposado tequila
4 oz. of Squirt grapefruit soda (can substitute with 3 oz. Fresca and 1 oz. ruby red grapefruit juice)
Lime wedge (for garnish)

Directions:

Salt the rim of a tall chilled glass. Add reposado tequila. Fill with Squirt grapefruit soda (can be substituted with Fresca and ruby red grapefruit juice). Garnish with lime.

Clifton: Schedule of Events

Thursday, May 5
Tented outdoor party with music from DJ Lu, beginning at 4 p.m.

Friday, May 6
Tented outdoor area with music from DJ Dave, beginning at 4 p.m.
Mechanical bull from 5 to 8 p.m.

Saturday, May 7
Outdoor Fiesta beginning at 3 p.m. with music from DJ Dave, followed by MC Bacardi Ardi at 4 p.m., and Big Bang Baby at 5 p.m.

365 Route 3 East
Clifton
973-777-6277

Linden: Schedule of Events

Thursday, May 5
Outdoor Fiesta beginning at 3 p.m. (food and drink specials for outdoor fiesta only)
Music from DJ Dave, beginning at 4 p.m.

Saturday, May 7
Music from DJ Lu, beginning at 4 p.m.

1150 South Stiles St.
Linden
908-862-9800

Recipe: Eggs Oscar, from The Buttered Biscuit

JerseyBites

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April 29, 2016

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Let the mom in your life rise and shine to a plate of Eggs Oscar, one of the 50 recipes found in The Jersey Shore Cookbook, by Jersey Bites founder Deb Smith. And while you’re at it, make some for yourself, too!

Eggs Oscar

From The Buttered Biscuit, Bradley Beach

Eggs Oscar boasts a combination of simple yet elegant flavors—tender asparagus, succulent crabmeat, and rich hollandaise. It’s a Jersey spin on traditional eggs Benedict and a staple on the menu at the Buttered Biscuit. In a pinch, you can make hollandaise from a packaged mix; add fresh lemon juice and a dash of Tabasco to brighten the flavor. Another variation: serve on a biscuit instead of an English muffin.

Yield: 2 servings

Ingredients:

8 asparagus stalks, ends trimmed
½ teaspoon salt
Pinch ground black pepper
1 tablespoon olive oil
1 tablespoon white vinegar
4 eggs
2 English muffins
1 pound lump crabmeat
Hollandaise sauce, either homemade or from a packet (such as Knorr brand)

Directions:

Preheat oven to 350°F. Toss asparagus with salt, pepper, and olive oil. Arrange on a baking sheet and roast for 10 minutes, until fork-tender but not mushy.
Meanwhile, fill a medium saucepan halfway with water. Add vinegar and bring to a rolling boil over high heat. Crack one egg into a small bowl or ramekin and then gently slip it into the pot; repeat with remaining eggs, one at a time. Lower heat, cover, and cook for about 4 to 5 minutes. While eggs cook, toast English muffins. Use a slotted spoon to carefully remove cooked eggs and place them on a paper-towel-lined plate to drain.
Place 4 ounces crabmeat on each muffin half. Top with 2 asparagus stalks, 1 poached egg, and hollandaise. Serve immediately.

Photo courtesy of The Buttered Biscuit

Excerpted from The Jersey Shore Cookbook by Deborah Smith. Reprinted with permission from Quirk Books.

Vegging Out for Spring: Chefs’ Top Produce Picks

new jersey

JerseyBites

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April 27, 2016

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Vegging Out for Spring: Chefs’ Top Produce Picks

Jersey Bites got the skinny on what fresh ingredients chefs around the Garden State look forward to using every spring.

James Avery, Chef, The Bonney Read and Asbury Festhalle, Asbury Park
“I love leeks…they’re milder and and more sophisticated than onions. Grilled, pickled, or melted in butter they are a great addition to any menu item in the spring.”

Robert Bennett, Pastry Chef, Classic Cake, Cherry Hill
“Fresh local strawberries are my favorite springtime ingredient! While you can get strawberries year-round from places like California, New Jersey strawberries—in season from early spring into early summer—are the best. The strawberries here are sweet, fragrant and a deep red all the way through! Classic Cake uses a lot of strawberries in spring, for Passover and Mother’s Day, and strawberry jams and gelato going into the end of the spring season. There are also two varieties of strawberries that can’t be reproduced anywhere else: early glow, in the very beginning of the season, and lateglow, at the very end of the season. They’re amazing.”

Luis Estrada, Chef, Salt Creek Grille, Princeton
“Spring brings with it some lovely, fresh ingredients. I particularly love cooking with asparagus, artichokes and fennel. Asparagus, like artichokes are so versatile and can be cooked in so many ways, while fennel brings a mellow, sweet flavor, like licorice, which can liven up any dish! That’s without getting into the health benefits of all these ingredients. I have a couple of go-to dishes around this time of year: first, halibut with beet juice and horseradish cream, and then there’s poached egg with roasted asparagus, prosciutto and chive oil! Delicious!”

Jeremy Goldberg, Chef, Essex Junction, Bloomfield
“Spring just makes me want to get outside so being able to cook quick, simple, fresh seasonal items is a no-brainer. One of my favorites is spring onions. The small, sweet bulb and intense, scallion-like stem make a great combination of flavors. They can be eaten solo or added to almost any dish. At Essex Junction, we have an awesome roasted garlic green bean and spring onion side. Even the non-vegetable eater orders seconds!”

Bryan Gregg, Chef/Owner, Escape Montclair
“Spring peas: super versatile. You can use whole plant from blossoms to greens, pods and of course the pea. We will feature them all over our spring menus, starting with a pea salad with multiple textures and temperatures and a sweet pea, bacon and pearl onion soup.”

Kevin Guinta, Chef, Rastelli Market Fresh, Deptford and Marlton
“Chefs only have a short window in the early spring to use the highest quality ingredients to create a memorable meal, so we have to make use of the short season of local produce. Some of my favorites include white asparagus, ramps, and spring peas. If I had to rate one above all, my personal favorite would be ramps. The typical season of this vegetable lasts only a few weeks, usually from March to April. Just as the trees begin to bud, ramps start to flourish and appear at Farmers Markets and on restaurant menus. My produce huckster is knocking at the back door with these tasty wild leeks during this time of the year. Ramps are also very versatile. They have a grassy, garlicky, slightly peppery, and onion flavor. They can be grilled, sautéed, battered and fried, made into biscuits, and they go great with eggs. Here, I have the capability to select from an abundance of product supplied by our own meat or seafood company.”

Francesco Palmieri, Chef, The Orange Squirrel, Bloomfield
“Fresh mint was the first spring ingredient really starting to show its bright green leaves in my garden. We use this through the season in our kitchen in some sauces as well as in specific salads and also throughout our bar program. Ready for a mint julep or mojito, anyone?”

Dan Palsi, Chef, Waypoint 622, Brielle
“Dandelions! My grandfather and I used to forage for them ourselves every spring—the young tender ones. Great in salad, love to sauté them in olive oil with cannellini beans. Baseball and beagles—what better way to celebrate spring than to enjoy rabbit harvested from our winter hunts braised with cognac and mushrooms tossed with grandma’s homemade pasta and topped with fresh dandelion salad while watching a baseball game and laughing about the great time spent with our hounds out in the field? Food is life, baby!”

Rakesh Ramola, Chef/Owner, Indeblue, Collingswood
“I incorporate seasonal items in all of my monthly specials menus. During the next few months I’ll be featuring mustard greens, fennel, artichokes, beets, peas, cabbage, mushrooms, peppers, potatoes, and of course, Jersey tomatoes. I purchase my produce locally at Springdale Farms, Johnson’s Farm and the Collingswood Farmers Market which opens every May. I really enjoy marinating and roasting my vegetables using my tandoori oven. I use my vegetables [for] soups, curries, and salads.”

Brian Sabarese, Chef, The Arlington, Ship Bottom
“Just got my first shipment of spring ramps I just love their garlic and onion flavor. I pickle the bulbs so I can have them all year!”

Todd Villani, Chef/Owner, Terre a Terre, Carlstadt
“I love asparagus. I just love the way it pops up in spring—kind of want to take out the grill and use it. Puts me in a spring mood!”

Tuesday Night at the Park West Diner in Little Falls

Michael Gabriele

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April 26, 2016

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Tuesday Night at the Park West Diner in Little Falls

A roadside banquet took place earlier this year at the glistening The Park West Diner, located on westbound Route 46 in Little Falls. This was not a black-tie affair. It was an open invitation—no reservations required. Actually, similar gatherings take place almost every week at beaneries throughout the Garden State. On this particular evening, a bunch of New Jersey folk got together on Tuesday night to have fun, engage in friendly conversation, laugh, smile and enjoy delicious diner food.

Everyone is invited. What’s the catch? No catch. No worries. This was the convivial gathering of a series known as Bill & Guy’s Diner Tuesdays in New Jersey, a growing Facebook group that welcomes people to drop in at diners throughout the Garden State.

Bill (William) Muzychko and Gaetano (Guy) De Sapio are the movers and shakers behind these informal meetups. Previously, the two chums organized similar outings for two years, which were known as the Great New Jersey Hot Dog Tour. Just like Diner Tuesdays, the hot dog gatherings were driven by interactive social media communications. “True value developed from enjoying each Tuesday with those of you who joined us,” they wrote on their Facebook page. “We visited with old friends and made many new ones.” As a result, they redeployed the concept to weekly get togethers at Jersey diners. “Bring your family and friends and enjoy the meal and conversation with friends.”

“True value” and goodwill permeates the Tuesday night meals. The fun really happens when visitors join the scene for the first time, which kindles a new round of conversations; you know—Jersey chitchat. “What’s your name?”
“Where do you live?”
“Where did you go to school?”
“What’s your favorite diner?”
“Where do you work?”
“What’s your favorite beach down the shore?”
“How did you hear about us?”

Rick Epstein (left) and Guy DeSapio — Rick Epstein (left) and Guy De Sapio

No commitments, no forms to fill out, no clubs or contests to join, no hidden agendas and no real estate investment portfolios to consider. Come as you are, whenever the spirit moves you, to mingle and partake. (Separate checks, please!)

Is this a great state with wonderful people and fantastic diners, or what? This reporter dropped in at the Park West and enjoyed the company of the scholarly diner aficionado and author Ken Ronkowitz, Lindsay Muzychko, Christine and Hunter Puglisi, Rick Epstein, Michael A. Ward and Madi Ward, and Bill and Guy. It was an honor and a pleasure. A splendid time was had by all. Our table was filled with a delicious assortment of tasty dishes from the Park West kitchen: steak, bacon and onion rings; cheese steak with fries and onion rings; chicken tacos with sweet potato fries; and a well-stocked chef salad with pita on the side. By all accounts, everything looked, smelled and tasted yummy, and the waitstaff service was flawless and courteous.

Way back when, this highway spot was known as the Golden Star Diner. Twenty years ago it was rebuilt by the Kullman Diner Car Company, with a bold exterior that features an illuminated glass-brick tower accented by stainless steel and neon lights. The Park West held its grand opening on August 12, 1996, complete with a proclamation by then-Paterson mayor William Pascrell Jr. The inviting retro establishment is open 24/7.

In addition to the Park West, recent outings organized by the Tuesday night faithful have included the Versailles Restaurant Diner (Fairfield), the Golden Star Diner (Ringoes), the Sunset Diner (Green Brook), the Park Wayne Diner (Wayne), the Clinton Station Diner (Clinton), the Hillsborough Diner (Hillsborough), and the Oakland Diner (Oakland). Considering there are about 600 diners throughout the 21 counties of the Garden State, these intrepid, warm-hearted foodies have just scratched the surface. And once they visit every diner in the state (according to my math, it should take about 12 years), they can start all over.

Best of all, this Tuesday night series has tapped into the essence of New Jersey’s diner culture and mythology. More than just a place to eat, the Jersey diner is an egalitarian roadside institution that welcomes travelers and local residents. Pennsylvania diner historian, blogger and author Randy Garbin said it best: “Diners are a haven for humanity. There’s always an open invitation to join the theater. At the best diners, there’s never a dull moment. The interaction of people is appealing, and on top of everything, you’re enjoying good food. A meal at a diner can be 45 minutes of your life that you’ll never forget.”

Thanks to Bill and Guy and their diner-going associates, this year’s unforgettable minutes have been adding up for people throughout the Garden State. So the next time you’re at loose ends and yearn for a hearty meal on a Tuesday night, check the Facebook page. This friendly entourage might be dining in your neck of the woods. Stop in, say hello and grab some grub.

The Park West Diner
1400 Route 46 (westbound)
Little Falls
973-256-2767

Mother’s Day is Just Around the Corner

JerseyBites

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April 25, 2016

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Time to get your Mother’s Day brunch on! Check out these offerings all over the Garden State.

Beach Haven
The Gables serves brunch from 10 a.m. to 3:30 p.m., with a special three-course, prix-fixe menu, priced at $45 for adults. A children’s menu will also be available. 212 Centre Street, Beach Haven, 609-492-3553.

Bloomfield
Essex Junction serves its regular brunch menu on Mother’s Day, from 10:30 a.m. to 3 p.m. Choose between a bottomless mimosa or bloody mary. After 3 p.m. the regular dinner menu will be in effect, with $5 Junction Burgers. Reserve by phone or online. 60 Washington Street, Bloomfield, 973-680-8110.

The Orange Squirrel has brunch for $35 per person (includes dessert and a choice of mimosa, Bellini or bloody mary). Reserve by phone or online. 410 Bloomfield Ave., Bloomfield, 973-337-6421.

Bridgewater, Montclair, Ridgewood, Westfield
The Office Beer Bar and Grill will host a brunch buffet with special items including a carving station, omelets, breakfast and brunch selections, pastries in their four locations from 10 a.m. to 3 p.m.728 Thompson Ave, Bridgewater; 619 Bloomfield Avenue, Montclair; 32-34 Chestnut Street, Ridgewood; 411 North Avenue E, Westfield.

Cape May Court House
Avalon Links Restaurant hold its Mother’s Day brunch seatings at 10:30 a.m. and 1:00 p.m. (Adults: $25.99 and children under 10: $13.99). Table service dinner menu will be available beginning at 5:00 p.m. 1510 Route 9 North, Cape May Court House, 609-465-8086.

Photo by Terre a Terre — Photo courtesy of Terre a Terre.

Carlstadt
An a la carte Mother’s Day brunch will be served at Terre à Terre from 11 a.m. until 4:30 p.m. 312 Hackensack Street, Carlstadt, 201-507-0500.

Clifton
Spuntino Wine Bar and Italian Tapas invites guests to enjoy a Mother’s Day Brunch from 11:30 a.m. to 3 p.m. Dishes are served a la carte. Clifton Commons, 70 Kingsland Road, Clifton, 973-661-2435.

Clifton and Ramsey
The Shannon Rose Irish Pub hosts brunch from 11 a.m. to 3 p.m. at its Clifton and Ramsey locations. Families with younger children can check out the Kids’ Knee-High Buffet. The cost is $27 for adults, $13 for children. 98 Kingsland Road, Clifton, 973-284-0200; and 1200 NJ Route 17, Ramsey, 201-962-7602.

Cranford
Pairings offers brunch from 10 a.m. to 2 p.m. with special dishes including steak, asparagus and eggs Benedict, strawberry stuffed French toast, and pappardelle with ratatouille. The restaurant will also have an a la carte seasonal menu from 5 p.m. to 9 p.m. 10 Walnut Ave, Cranford.

100 Steps serves brunch and dinner from 11 a.m. to 8 p.m. with seasonal favorites from both 100 Steps and its sister restaurant, A Toute Heure. 215 Centennial Avenue, Cranford, 908-276-4026.

Edgewater
Haven Waterfront Restaurant & Bar offers a three-course menu for $70 per person from 11:30 a.m. until closing. 2 Main Street, Edgewater Harbor, Edgewater, 201-943-1900.

Hopewell
Brick Farm Tavern‘s a la carte menu features a farm-to-table brunch from 10:30 a.m. to 2:30 p.m. 130 Hopewell Rocky Hill Road, Hopewell, 609-333-9200.

Long Branch
Avenue in Pier Village serves brunch ($44 per person) and dinner ($50 per person). Click here to view both menus. Please call for reservations. 23 Ocean Ave, Long Branch, 732-759-2900.

Mendham
The Black Horse Tavern and Pub hosts a Grand Buffet brunch with special menu items including a carving station with prime rib, turkey, ham, omelet station, shrimp cocktail, house smoked salmon, salads and pastries from 10 a.m. to 3 p.m. And from 12 p.m. to 8 p.m., the Black Horse Tavern, right next door, offers an a la carte dining option with entree specials including standing prime rib roast, Maryland crab cakes, and spinach and mushroom ravioli. One West Main Street, Mendham, 973-543-7300.

Piattino: A Neighborhood Bistro hosts an a la carte brunch menu with special menu items including ricotta pancakes and braised short rib hash from 10 a.m. to 4 p.m.. Special entrees featuring bucatini and lamb meatballs, prosciutto-wrapped chicken, and seafood gnocchi will also be available from 11 a.m. to 9 p.m. 88 East Main Street, Mendham, 973-543-0025.

Montclair
Chef Bryan Gregg at Escape Montclair celebrates Mother’s Day with a special three-course brunch and a three-course dinner showcasing locally sourced ingredients. Brunch is $35 per person and dinner is $55 per person. Call for reservations. 345 Bloomfield Avenue, Montclair, 973-744-0712.

French bistro Fricassee serves brunch from 11 a.m. to 3 p.m. and dinner from 5 p.m. to 10 p.m. 6 Park Street, Montclair, 973-744-2191.

Morristown
George + Martha’s American Grille hosts a brunch buffet including a carving station, omelets, desserts and more. Seatings at 10 a.m., 12 p.m. and 2 p.m. 67 Morris Street, Morristown, 973-267-4700.

Morristown and Summit
The Office Tavern Grill hosts a brunch buffet at its Summit location with special menu items including a carving station, omelets, cold salads, meat and cheese display, hot brunch and dinner items, pastries and desserts. The Morristown location will offer an a la carte brunch menu. Both menus will be in effect from 10 a.m. to 4 p.m. 3 South St, Morristown, 973-285-0220; 61 Union Place, Summit, 908-522-0550.

Paramus
Chakra Restaurant offers a three-course prix-fixe menu from 12 p.m. to 8 p.m for $49 per person. Moms receive a complimentary glass of Prosecco. 144 W. State Route 4, Paramus, 201-556-1530.

Princeton
The farm Agricola serves a seasonally inspired Mother’s Day brunch from 9:30 a.m. to 3:00 p.m., at $35 per person. Please call for reservations. Witherspoon Street, Princeton, 609-921-2798.

Mistral offers a special three-course prix-fixe brunch and dinner menus featuring inventive, locally sourced cuisine. Brunch is 10:30 a.m. to 3:00 p.m. at $49 for adults and $24 for children; dinner is 3:30 p.m. to close (9 p.m.) at $55 for adults and $29 for children. Reservations can be made online or by calling. 66 Witherspoon Street, Princeton, 609-688-8808.

Salt Creek Grille – Princeton offers a limited a la carte menu from Executive Chef Luis Estrada (pictured, right), from noon to 7 p.m. Enjoy selections including lobster bisque, coffee-encrusted New York steak, butterscotch custard, several craft beer options and more. Forrestal Village, 1 Rockingham Row, Princeton, 609-419-4200. (Also located at 4 Bingham Avenue, Rumson, 732-933-9272.)

Sparta
Andre’s Lakeside Dining presents a three-course option for $40 and four courses for $50. Kids are $15. Reservations are available from 12 p.m. to 5 p.m. 112 Tomahawk Trail, Sparta, 973-726-6000.

Sussex County
Crystal Springs Resort honors Mother’s Day with a weekend of dining, special events and a free round of golf for moms. Restaurant Latour will serve an elegant brunch while both Crystal Tavern and Springs Bistro will offer special dinner menus. Grand Cascades, Black Bear Country Club and Minerals Resort & Spa will host Mother’s Day buffets. Menus can be viewed here. Crystal Springs Resort, Sussex County, 855-977-6473.

West Long Branch
Branches hosts a Mother’s Day brunch from 10:30 a.m. to 11:30 a.m. and from 1 p.m. to 2 p.m. For $42 per person, guests can enjoy a menu of sweet and savory options, including pasta, carving, omelets, and waffle stations as well as a dessert buffet. You can make reservations online or by calling in advance. 123 Monmouth Road, West Long Branch, 732-542-5050.

White House Station
The Ryland Inn will be offering up a three course prix-fixe meal with a varied selection of options for you and the mom in your life. $55 per guest and $29 for kids under 12 from 11 a.m. to 5 p.m. 115 Old Highway 28, White House Station, 908-534-4011.

KALI-O’s Juice Box in Point Pleasant Beach

Kerri Sullivan

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April 22, 2016

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KALI-O’s Juice Box in Point Pleasant Beach

If you’ve been looking for a new place to enjoy fresh smoothies, juices, and healthy options, Kali-O’s Juice Box just opened its third location, in Point Pleasant Beach.

Kali-O’s was started by sisters Kerry and Alli O’Neill. They are from Point Pleasant and are thrilled to bring their business to their hometown. The sisters worked for many years at their family’s bakery, so they have plenty of experience with food service. At age 19, Kerry moved to Hawaii and spent several years surfing and traveling. She says her nomadic lifestyle often made it difficult to find healthy food options on the go. During her travels, she sampled the food and fruits of far-off places and wanted to bring what she learned back to her hometown. She asked Alli, who studied business in college and was also interested in wellness and healthy food, to go into business with her.

They opened their first business in Lavallette in 2012, followed by a second Ortley Beach location in 2015. The Point Pleasant Beach spot opened this month (April). The first two locations are seasonal, but the newest shop will be open year round.

Their goal is to serve great food and share their knowledge of healthy eating and wellness with the community. They stressed that “healthy [food] can also be really delicious.” Nothing on the menu contains added sugars—only what occurs naturally in the fruit. They do offer honey and agave if you want to add some additional sweetness.

Kali-O’s bowls are among their most popular items, and definitely the most Instagrammed. The sisters said that many customers take photos of their bowls before consuming them. I can understand why–they are very pretty. Kali-O’s describes their bowls as “a frozen smoothie base” made with organic unfiltered apple juice, banana, and either unsweetened acai berry puree or unsweetened pitaya (dragonfruit) puree. They offer several topping options including chopped fruit, granola, coconut, and honey.

Their other menu items include fresh juices, smoothies, and ever-changing snack options. Most of what they serve is vegan, and they have a student special during the week. They also have a refrigerator case with kombucha from Fine Health Kombucha in Bradley Beach, water, chia pudding, parfaits, and other grab-and-go items.

The bowl I tried contained pitaya topped with bananas, strawberries, pineapple, kiwi, blackberries, and granola. It was a refreshing combination and the granola was a great textural element. I visited on a chilly day, and the smoothie bowl was a welcome taste of summer. It was fresh and light and, yes, sweet!

Pitaya topped with bananas, strawberries, pineapple, kiwi, blackberries, and granola. Kerri Sullivan, Jersey Bites, Kali-O's — Pitaya topped with bananas, strawberries, pineapple, kiwi, blackberries, and granola.

Kali-O’s is decorated with bright pops of orange. It’s inviting and fun, with wood all around, and clean and bright. Most of the wooden furnishings in Kali-O’s were constructed from recycled materials local to the Jersey shore and were made by Taylor Kissling and Alex Barlow of Broken Board Builds.

The Point Pleasant location will hold its grand opening event on Saturday, April 23, with tastings and giveaways. Fine Health Kombucha will be on hand with samples of fermented teas and Broken Board Builds will be there as well. Throughout the day, Kali-O’s will give away t-shirts, hats, stickers, and prize packs. The main event will be the raffle for a beach cruiser.

Many people come to the Jersey Shore to enjoy indulgent boardwalk treats like taffy, custard, pretzels, and cheese fries. Kali-O’s gives visitors and locals a healthy choice that still is delicious, satisfying, and summery.

Kali-O’s Juice Box
627 Arnold Avenue
Point Pleasant Beach

Coming Soon! Meadowlands Battle for the Best Burger

Events

JerseyBites

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April 21, 2016

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Coming Soon! Meadowlands Battle for the Best Burger

This sponsored article is brought to you by Meadowlands Racing & Entertainment.

It’s the Battle for the Best Burger on Saturday, May 14, at Meadowlands Racing & Entertainment! Come out to taste and vote for the best local Meadowlands burger, beginning at 6 p.m. (Live racing action starts at 7:15 p.m.) Attendees can enter for a chance to judge the event! There is no admission fee. Fans are encouraged to purchase burgers from the food trucks and restaurants competing.

Participating restaurants and food trucks include the following:

Interested in entering your restaurant or food truck? Here’s what you need to know!

Competition is open to area food trucks and restaurants (limited to first 10 entrants).
$100 entry fee (must be paid prior to 5/14).
Entrants must be ready to sell by 5:30 p.m. and can sell any food items in addition to burgers. (No beverages may be sold.)
Entrants must prepare 6 burgers for judging at 8 p.m. Burger can be any combination of meat and toppings.
Judging based upon 60% taste, 40% presentation.
Contestants must complete and submit a Burger Battle entry form. Email one of the addresses below to request one.

For additional details, please email [email protected] or [email protected].

Vic Rallo of Surf BBQ, Rumson

JerseyBites

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April 20, 2016

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Well, everybody, you read it here first. Surf BBQ in Rumson is going to be The Jersey Shore’s hottest new destination! As in good enough to be in a New Jersey Guide Book kind of destination. Let me explain. Surf BBQ opened about two weeks ago and is already a hot spot for many locals. On…

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Chef Jose Garces: At Klink! and Beyond

Mary Wozniak

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April 19, 2016

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Earlier this month, Resorts Casino Hotel invited Jersey Bites to attend Klink!, its signature wine tasting featuring 40 international wines, tapas pairings and a cooking demonstration by celebrity chef Jose Garces.

Chef Jose Garces is the 2009 recipient of the James Beard Foundation’s Best Chef, Mid-Atlantic award and held the title of Iron Chef on the Food Network. He owns and operates Distrito in Moorestown, and more than a dozen other eateries in Philadelphia, Chicago and Washington, D.C. He is the author of two cookbooks, The Latin Road Home (Lake Isle Press, 2012) and Latin Evolution (Lake Isle Press, 2008). Chef Garces took the time to chat with me about his upcoming openings, his passion for cooking and his work with the immigrant community.

Two exciting restaurant openings are in Chef Garces’ immediate future. A Manhattan location of his flagship Amada, an authentic Spanish tapas restaurant, is tentatively planned for late April 2016 at Brookfield Place.

For Garces, it’s a homecoming of sorts. “I’m super excited,” he said. “I learned how to cook in New York as a line chef and a sous chef, so coming back is very gratifying.” A new Philly restaurant, 24, is scheduled to open this summer. The Iron Chef told Jersey Bites that “usually whatever is going on in my life, it just carries over” to his menus. “I think in cooking you go through cycles. Lately I’ve been focused on super foods and lean protein, great, high quality fish and healthy salads.” That focus—and his love of pizza—will be reflected in the fare at 24. “It’s going to be a healthier American pizzeria, a large selection of salads, vegetables and grains with proteins to match.” Garces has coined it “guilt-free pizza,” with a choice of regular, whole wheat or gluten-conscious dough.

Chef Garces hinted at a return to Atlantic City “within the year,” a welcome sign after the closure of his Amada, Village Whisky and Guapos Taco at the failed Revel Casino. The Resorts crowd got a taste of his trademark flavors with a cooking demonstration that highlighted Garces’ Ecuadorian heritage, much of it based on childhood memories. He describes his pan de bono—a Latin American cheese bread—as “something that my mom and my grandmother always made for me. I would wake up to that aroma.” He also prepared a peasant-style aguado de pollo, a chowder-like one-pot meal lent a rich flavor and color by achiote paste, the “poor man’s saffron” made from annatto seeds.

That this talented chef does not forget his roots is clear, both in his cooking and his Garces Foundation, co-founded with his wife, Dr. Beatriz Mirabal-Garces. The organization provides the Philadelphia immigrant community with free dental and health screenings. Its innovative three-month session called English for the Restaurant and Everyday Living offers English classes and restaurant skills workshops. The same community is often invited to the Garces’ Luna Farm, an organic 40-acre farm in Bucks County that also supplies produce to the Philadelphia and Moorestown restaurants. Chef Garces proudly said, “We teach families how food is grown, how its harvested, and how to eat healthy.”