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 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.
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!”
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 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!)
Madi Ward
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.
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 Junctionserves 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 courtesy of Terre a Terre.
Carlstadt An a la carte Mother’s Day brunch will be served at Terre à Terrefrom 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.
Photo by Michele Stavrou.
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 Avenuein 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 brunchwith 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 bistroFricasseeserves 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 – Princetonoffers 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 Resorthonors 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.
Photo by Jennifer Miller.
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.
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.
Kerry (left) and Alli O’Neill
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.
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.
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:
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…
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.”
Executive Chef Luis Estrada, of Salt Creek Grille Princeton, offers a recipe featuring the best ingredients spring has to offer.
New season, new ingredients! Spring is such an exciting time of year because so many delicious, versatile vegetables, such as asparagus, artichokes, peas and fennel arrive fresh to your kitchen.
I’m celebrating spring with a special ingredients challenge—incorporating some of my favorite spring ingredients. For this recipe I’ve brought together a healthy combination of beets, fennel, spring garlic and thyme to elegantly flavor the halibut, which is also in season from March to the fall in the Pacific region.
Serves 4
Beet Juice
Ingredients:
15 red beets around 6 oz. each, peeled and juiced
½ cup of white vinegar
1 fennel bulb, thinly sliced
1 glove of garlic, thinly sliced
2 whole star anise
1 tbs fennel seed
3 sprigs thyme
Directions:
Combine all ingredients in a large, heavy-bottomed pot.
Bring to boil and reduce heat to a simmer for 90 minutes. Be careful not to scrath the sides of the pot.
Strain the liquid into a clean pot and discard solid remnants.
Continue reducing the liquid straining every hour into clean pot. This may take a few hours.
Horseradish Cream
Ingredients:
1 quart heavy cream
1 fennel bulb, thinly sliced
2 gloves of garlic, thinly sliced
3 shallots, thinly sliced
¼ cup prepared horseradish
Salt and white pepper, to taste
Directions:
Combine the ingredients in a sauce pan and bring to a boil.
Reduce to a simmer for 25 minutes.
Season with salt and pepper.
To serve, gently heat cream sauce until hot—not boiling.
Toasted Cauliflower
Ingredients:
1 large head of cauliflower
1 tablespoon oil
1 tablespoon butter
Salt and white pepper, to taste
Directions:
Bring a large pot of salted water to a boil.
Remove outer leaves from the cauliflower and submerge the head into the water for 5 minutes.
Remove cauliflower from the water and shock in ice.
When cauliflower has cooled, heat a sauté pan on medium and add oil.
When oil is hot, add cauliflower and cook for 5 minutes. When seared golden brown, flip over and add butter, salt and pepper to taste.
Remove from pan and dry on paper towels.
Halibut
Ingredients:
4 six-oz. halibut filets
Salt and black ground pepper, to taste
Fresh thyme
Lemon oil
½ cup extra virgin olive oil
2 tablespoons lemon zest
Directions:
Combine oil and lemon zest in a small saucepan.
Set over low heat and cook very gently to infuse oil with lemon for about 10 minutes.
Spring has sprung with the latest edition of Jersey Bites Buzz, Susan Bloom’s look at several openings around the Garden State. Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].
This Greek eatery features such authentic dishes as pastitsio (Greek “lasagna” made with lamb and beef), souvlaki, gyro, and moussaka. Among its most popular dishes is its octopus appetizer, “which we serve grilled over a bed of fava beans with onions, olive oil, and a lemon reduction,” said server Simon Lambrinos. Seating 45 and serving lunch and dinner, Lambrinos said that business has been strong and that the restaurant has earned many regulars within the Cranford community.
With its March 23 opening on Summit Avenue in Jersey City Heights, Choc-O-Pain officially launched its third location (its flagship location is in Hoboken and its second location is about 10 minutes away, also in Jersey City). “People appreciate our quality and authenticity,” said co-owner Clemence Danko of the shop’s signature French-style pastries, which include croissants, chocolate croissants (pain au chocolat) and individualized petit kouign pastry, inspired by a cake from Brittany that features caramelized layers of dough filled with raspberry, apple, or chocolate chips. “We also offer our own blend of Mod Cup coffee, a locally made, small-batch brand that’s becoming increasingly popular in the Jersey City area,” Danko said. Sharing space with an all-natural skin care products company, the newest, 20-seat Choc-O-Pain location offers individualized coffee made to order in a peaceful setting with relaxing music that invites guests to take their time and savor the experience. “We’re extremely humbled by the way the neighborhood has welcomed us and we’re excited to offer products of such quality,” Danko said
Chef Ehren Ryan of Common Lot. Photo by Daniel Krieger.
Officially opened on March 29 by Australian-born chef/owner Ehren Ryan and his wife, Nadine, Ryan describes the locally and seasonally-inspired menu at Common Lot as “modern American with global influences.” Among the restaurant’s signature appetizers are salmon sashimi with a pickled daikon and ponzu dressing and slow-cooked duck egg with duck prosciutto and spaetzle infused with hazelnuts. Popular spring entrées include butter-poached halibut with peas, morels, and fava beans as well as duck ragout with house-made gnocchi and beer-infused tomato sauce. At the quaint 64-seat eatery, “we have a rustic casual décor in gray shades with a lot of metal and reclaimed wood,” said Ryan, who hopes to appeal to a local clientele that’s used to traveling to New York City to enjoy this level of dining. “We offer fine dining without pretention and a fun, relaxed, yet elegant dining experience,” he said.
Fresh on Fifth 100 E. Fifth Avenue
Wildwood
609-305-5316
Celebrating its official grand opening on March 25, this shop offers a healthy selection of fresh wraps, salads, sandwiches, gourmet coffee, smoothies, and more. In addition to such popular smoothies as its Peanut Butter Cup, Anti-Oxidant Blast, Green Balance, and I Love Veggies options, manager Steve Sumler said that visitors shouldn’t miss the Fifth Street Panini, which features chicken, turkey, or ham with asiago and fontina cheese and homemade Greek yogurt pesto, or homemade chicken salad. Formerly a deli, the remodeled shop features new floors, a customized counter, and beach/surf-related décor that reflects the best of its North Wildwood setting. The eatery is currently open Wednesday through Sunday but will soon be open for extended days/hours with additional outside seating this spring/summer. “We’re a unique place to enjoy great-tasting food made with healthy ingredients,” Sumler said.
This trendy outlet offers fresh cold-pressed juices incorporating all organic ingredients, smoothies made with homemade cashew milk, and homemade vegan desserts and energy bars. “Our best-selling drinks include our Green Colada, made with kale, pineapple, cucumber, and wheatgrass, as well as our Chocolate Cashew Milk, made with raw cashews, raw cacao, dates, sea salt, vanilla, and filtered water,” said store manager Eugene Onishkevich. “These highly nutritious drinks are also beneficial for the environment because all of the produce we use is organic and free of chemicals and GMOs, and we also compost and recycle everything we can as part of our business model,” he said. “I’ve been juicing for years and it’s something that I’m passionate about,” Onishkevich added.
Java Love (2nd NJ location) 49 Church Street
Montclair
973-744-2323
Opened in mid-March with a grand opening on April 1, Java Love’s newest location, on Church Street, joins its original location roughly two miles away on Montclair’s Bellevue Avenue, which opened three years ago. “Specialties include our Cortado, a shorter latte in an eight-ounce cup that’s stronger and creamier than a 12-ounce version, as well as raw bars (pictured at right) made with healthy, gluten-free ingredients like honey, peanut butter, and sesame seeds,” said Gabriel Girard, assistant manager of the Bellevue Avenue location, who added that Java Love’s signature Monut (a muffin-style donut made with cinnamon and Nutella that’s baked instead of fried) is also a big seller. As part of Java Love’s business model, employee-contributed seasonal drink concepts, aka The Hot List, will be featured on a blackboard as you enter and help create a welcoming and family-like atmosphere. There’s no doubt that Montclair has a competitive independent coffee shop market, but Girard said, “Every place caters to a different audience, so there’s room for everyone to coexist. We’re a very community and environmentally friendly destination and are excited to share the love with our products and service.”
La Estacion Mixology Bar & Restaurant 14 Julian Place, #26
Elizabeth
908-353-3733
Opened in early March within Elizabeth’s historic railroad station, this restaurant features the best of Colombian and Latin dishes artfully prepared by Chef Andrew DiCataldo. According to Manager Fabian Huerfano, signature dishes include Bandeja Paisa, a Colombian combination of grilled steak, sausage, rice, beans, sweet plantains, fried pork skin, sliced avocados, and fried eggs, and Churrasco, featuring marinated grilled steak topped with chimichurri sauce and served with sautéed spinach and fingerling potatoes. “We also offer sugar cane-based Aguardiente, the national drink of Colombia, infused with a variety of different flavors, as well as specialty tequila drinks and guaritos, which are like mojitos made with Aguardiente,” Huerfano said of the new restaurant, which seats 90 inside, will offer outdoor seating as the weather gets warm, and also features live music on Friday and Saturday nights. “We’re excited to bring Colombian food to a new level in this beautiful and historic setting,” he said.
Launched by International Culinary Center-trained and veteran chef Rob Ubhaus and his wife Danielle, Redux offers “relaxed comfort food with an emphasis on small plates, plate sharing, and a reduction in formality,” Ubhaus said. Popular menu items include the Disco Fries, made with Yukon Gold potatoes and gourmet brie, and housemade tagliatelle with a lamb ragout, not to mention a coveted seat at the kitchen counter, which offers up to 10 lucky diners an unobstructed and interactive view of Ubhaus and his team at work in a professional kitchen. For those on the move or dining at home, Redux also features an adjacent market offering a broad range of prepared meals, cheeses, charcuterie, and grab-and-go sandwiches, salads, soups, and other items that are great for takeout or parties. For more Jersey Bites coverage of Redux, check out Veronique Deblois’s recent article here!
Opened on March 24, “we’re about bringing traditional BBQ to New Jersey,” said co-owner and veteran shore-area restaurateur Vic Rallo, who noted that their staff was trained by BBQ aficionado Bill Durney, owner of Hometown Bar-B-Que in Brooklyn and one of the most renowned pitmasters in the nation. According to Rallo, visitors shouldn’t miss Surf BBQ’s brisket, which is expertly smoked and seasoned over a two-day period to ensure the utmost flavor and tenderness. In addition, “our pork spareribs are second-to-none, our house made baked beans are infused with the tips of meat that we smoke, and our cabbage-based, lime-dressed Surf Slaw has an acidity and crispness that pairs perfectly with our meats,” he said. Formerly Molly Maguire’s, Surf BBQ offers first-come, first-served seating at 14 tables within a “warm and comfortable” décor that features a new bar, reclaimed wood floorboards and ceiling beams, and industrial accents.
Taphouse 15 75 Route 15
South Jefferson
862-437-1300
Rebuilt on the site of the former New Orleans Steakhouse and opened in early December 2015, this new American grill and craft beer house offers classic American comfort food with a twist. According to co-owner Tom Apostolopoulos, visitors to the 180-seat, fully-remodeled restaurant are enjoying all of chef Max Mraz’s menu items, from gourmet wood-fired pizzas, juicy burgers, and chicken and waffles to tender short ribs, Asian-inspired seafood options, and creative vegetarian/vegan dishes along with an extensive selection of craft beers from such local brewers as Angry Eric in Lafayette and Carton Brewing in Atlantic Highlands. Within its hip and industrial setting, “we’re a great place to meet and we’re excited to be one of the area’s newest dining destinations,” Apostolopoulos said.
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On April 13, Whole Foods Market officially opened the doors of its newest location in Wall, a 39,000-square foot store which represents Whole Foods’ 15th store in New Jersey and third in Monmouth County. The day opened with the company’s traditional bread-breaking ceremony at 8:45 a.m. followed by an array of tastings, vendor samplings, sales, giveaways, and other events for the entire community. “This is a great opportunity for Whole Foods Market to bring our store a little closer to home for the residents of Southern Monmouth and Northern Ocean County, who have long shared with us their interest in having a Whole Foods Market nearby,” said Michael Sinatra, PR Director for Whole Foods Market, Northeast Region. “It’s also going to be a great location for seasonal residents and visitors who frequent area beaches, as we’ll have a wide assortment of prepared foods and dining options in addition to our array of unrivaled natural and organic grocery items.” Melissa Beveridge was there for opening day, and covered it for Jersey Bites.
Whole Foods Market has officially opened its third and southernmost location in Monmouth County, with a spot in Wall (called the Spring Lake Walllocation). Locals have been watching the progression of the location for quite some time and after getting a sneak peek, I can tell you the place will be well worth the wait.
Take one step inside and you’ll know that you’re at the Jersey Shore. Cool blues, driftwood signs, this Whole Foods Market places emphasis on the unique intersection of the ocean and agriculture, one of the many factors that keeps locals in this area loving their home turf. With over 39,000 square feet of space, the store is a little larger than the Marlboro location and slightly smaller than its Middletown counterpart, however it combines the same strict sourcing code those spots have become known for, featuring locally sourced seafood, produce, and flowers.
Working withZone 7, which pulls from 60 to 70 farms in the Tri-State area, and Gotham Greens, a Brooklyn-based company that grows lettuces on rooftops, the produce department is a feast for the senses. As growing season commences, be on the lookout for Jersey asparagus and even Jersey tulips and orchids from farms down I-195.
Whole Foods Market, Spring Lake Wall
Produce galore
Local pasta
The Wall wall!
Located in the back of the produce department is the seafood department. Working with one of our favorite oyster farmers, Forty North Oyster Farms, as well as fishers from the docks of Pt. Pleasant and Barnegat, there’s plenty of sustainable seafood to purchase. In addition, Whole Foods Market sources a lot of its cod and swordfish from its very own dock in Gloucester, Massachusetts. As our tour guide told us, “a lot of the seafood we’ll have available on Wednesday is still swimming today.”
An exciting addition to the seafood department, the first of its kind around here, is a poke (pronounced poh-kay) bar, a raw fish salad served with a combination of soy sauce, sesame oil, and myriad ingredients including jalapenos and wasabi. Add on a mignonette created by Chef James Avery of Heirloom Kitchen and it’s a seafood counter you’ll be happy to visit.
For meat lovers, this Whole Foods Market doesn’t leave much to be desired. You’ll find butchers breaking down full animals and grinding meats in full view of customers. There’s also a charcuterie counter right next to the cheese shop featuring Vincenza Pork Roll, a humanely raised pork, made without antibiotics or chemical hormones and without nitrates or nitrites—because you can’t be a true Jersey institution if you’re not offering a breakfast staple.
Add on aisles of goods including the inaugural launch of sauce from The Meatball Shop in NYC, Cape May Sea Salt Co, a bakery that creates custom cakes, house made bread, and sweets, and a true pizza oven emblazoned with “Wall” on it at the Italian counter—in my eyes the crowning glory of the store—and you’ve got an addition to the neighborhood that is every bit as Jersey as the people who live here.
Deborah Smith, founder of Jersey Bites and now author, releases her first cookbook today, with the help of Quirk Books and Penquin Random House.We managed to corner our busy chief biter to chat about the book and found out what we can expect.[gdlr_space height=”20px”]
Photo shoot at Shore Fresh Seafood in Point Pleasant Beach.
How did the book come to be? [gdlr_space height=”20px”]
The book journey all started with a phone call last spring, from Philadelphia-based Quirk Books. My soon-to-be editor reached out to me with the concept already in mind: 50 recipes from Jersey Shore restaurants. Which restaurants? That would be my job to figure out.[gdlr_space height=”20px”]
Photo by Thomas Robert Clarke
Who is the book targeted to? [gdlr_space height=”20px”]
The intended audience for the book is anyone who lives or has lived, visits or dreams of visiting the Jersey Shore. Locals will love it just as much as the tourists. It is really much more than a cookbook. The book contains background and the inside scoop on each restaurant: where to sit, their most popular dishes, what the regulars know, in addition to where they source their food and what their experience was recovering from Hurricane Sandy.[gdlr_space height=”20px”]
How did you decide which restaurants to include?[gdlr_space height=”20px”]
I started with some restaurants already in mind from being a customer. I had to get the shrimp and grits recipe from The Brick Wall in Asbury because I’m addicted to it. Likewise, I had to get the Gables scallop recipe because I know it is absolutely divine. I narrowed my focus down to just towns that touch the ocean. I had a ton of ground to cover from Keyport to Cape May, so I just couldn’t venture inland. In the beginning I went after the iconic restaurants I felt I had to have in the book, like Knife & Fork in Atlantic City, and The Lobster House in Cape May. Then I started asking some trusted sources for their suggestions and finally, I let the ingredients lead me. Toward the end there were holes I needed to fill. I didn’t have any recipes that included watermelon—something every summer cookbook needs, so I searched out two restaurants with interesting watermelon dishes on the menu.[gdlr_space height=”20px”]
What was the process like?[gdlr_space height=”20px”]
The process was hectic and exhilarating. I had an extremely tight deadline and I was contacting these restaurants during the height of their season. They hardly have time to breathe in the summer and here I was asking them for recipes, photo shoots, edits to recipes, background on their restaurants and more. As you can imagine, it was challenging. I got my fiftieth restaurant just in the nick of time.[gdlr_space height=”20px”]
Photographer Thomas Robert Clarke getting his shots at The Grenville in Bay Head.
Who took the photos? [gdlr_space height=”20px”]
The photographer is Thomas Robert Clarke. Everyone who has seen the book thus far comments on how great the photography is. He had a harder job than I did, I think, since he had to physically get to each restaurant over the summer for multiple photos. He is amazing. Tom does a lot of work for Edible Jersey and has won some pretty impressive awards.[gdlr_space height=”20px”]
Were there any recipes that surprised you?
I don’t know if they surprised me, but they definitely excited me. I really wanted to spotlight local food as much as possible, so some of the recipes that spotlighted the lesser known fish varieties like the New Jersey skate with summer vegetable ratatouille from Cape May’s The Blue Pig Tavern and the New Jersey tile fish with bacon corn succotash and basil oil from Beach Tavern in Monmouth Beach were welcome additions. We also wanted to spotlight Jersey Fresh produce so the watermelon gazpacho from My Kitchen Witch in Monmouth Beach is a fun one. And I think Remington’s spicy corn chowder is going to be a hit during Jersey corn season.[gdlr_space height=”20px”]
Where can someone pick up a copy of the book?[gdlr_space height=”20px”]
It is available online at Amazon.com and will also be available regionally at Costco, Barnes & Noble, Whole Foods, and I’m hoping most local independent book stores. The book is also perfect for shore area gift shops. [gdlr_space height=”20px”]
So, what plans do you have around the cookbook this summer?[gdlr_space height=”20px”]
So much is happening around the launch of the book. I hope everyone will check out the website, JerseyShoreCookbook.com, which will include an up-to-date listing of events as well as photos of our adventures and photos from readers who have tried the recipes and the restaurants in the book. If you decide to share your photos, please use #JerseyShoreCookbook in the post so we are sure to see it and share it! [gdlr_space height=”20px”]
Come on out to meet Deb and pick up a copy of the Jersey Shore Cookbook at these upcoming events!
April 12, 6:30 p.m.: Launch Party at Fratello’s in Sea Girt. Tickets can be purchased online through Booktowne in Manasquan.[gdlr_space height=”20px”]
April 14, 7:30 p.m.: Book signing at Words Book Store, Maplewood [gdlr_space height=”20px”]
April 23, 12 p.m.: Author Day at Barnes and Noble, 180 State Route 35, Ste 2152, Eatontown, New Jersey[gdlr_space height=”20px”]
April 30: Book signing at Taste of the Town, Skylands Region. [gdlr_space height=”20px”]
May 1, 1:00 p.m.: Talk and Signing Books & Greetings, Northvale [gdlr_space height=”20px”]
May 7, 4 p.m.: Book signing at Short Stories Community Book Hub, Madison [gdlr_space height=”20px”]
May 17, 7 p.m.: In-store Cookbook Club event at Newtown Bookshop.[gdlr_space height=”20px”]
May 14, time TBD: Whole Foods, Wall, NJ. Tasting from contributing chefs and book signing.[gdlr_space height=”20px”]
May 27, 6 p.m.: Signing and tasting from contributing chefs at Stella e Luna, Point Pleasant Beach[gdlr_space height=”20px”]
June 12, 11 a.m.: In-store signing at Main Point Books in Bryn Mawr, PA.[gdlr_space height=”20px”]
June 18, 2 p.m.:Montclair Public Library Food Writer Panel: Book will be available for purchase.[gdlr_space height=”20px”]
A roadside banquet took place earlier this year at the glistening 
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.
The Point Pleasant location will hold its grand opening event on 
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.
Java Love
An exciting addition to the seafood department, the first of its kind around here, is a poke (pronounced poh-kay) bar, a raw fish salad served with a combination of soy sauce, sesame oil, and myriad ingredients including jalapenos and wasabi. Add on a mignonette created by Chef James Avery of 
Were there any recipes that surprised you?
