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”]
Being from Monmouth County, I know a few things about the culinary scene. Two things in particular: 1) Chef and restaurateur Marilyn Schlossbach is a do-gooder, especially when it comes to local communities; 2) The county is home to one of the first organic farms in the state, Merrick Farm. What this Monmouth County resident didn’t know was that these two institutions have been partnering up for a while and have joined forces to support one critical cause: to save Merrick Farm through a campaign called Regrowing Merrick Farm, on Barnraiser. (donations are being accepted until April 15!)
Merrick Farm has been a source of community pride for over a hundred years. In 1991, third-generation family member Susan Keymer became the steward of the farm and, according to Schlossbach, grows some of the best produce in the state. The two met when Schlossbach first started cooking and Keymer has since grown specific, items including herbs, that the restaurateur and chef couldn’t find anywhere else.
After a three-year rest, as it’s described on the farm’s Facebook page, in 2014, Keymer, her family, and loyal staff nurtured and recouped the fields with cover cropping, hoping to bring the farm back to life. With the help of the community, Schlossbach and Keymer hope to raise $20,000, which will help them refurbish the greenhouse structure and upgrade essential field equipment used to prepare and plant fields so they can continue to grow clean, organic, and local food for their community.
“Any creative person committed to their craft may not always be the best marketer,” said Schlossbach. “That’s where we come in. We know they know what they’re doing, and we’ll handle the rest.”
In addition to helping Merrick Farm get up and running again, Schlossbach’s ultimate goal is to buy the produce from the farm for use in her six restaurants including Langosta Lounge in Asbury Park, Labrador Lounge in Lavallette, Pop’s Garage in Asbury Park and Shrewsbury, Asbury Park Yacht Club, and the recently acquired What’s Your Beef in Rumson.
Schlossbach hopes that in two years her restaurants will be able to keep the farm financially stable by becoming a consistent purchaser of the produce, establishing aquaponic greenhouses, and growing more specific varieties for the restaurants.
“We spend hundreds of thousands of dollars per year on produce for all the restaurants and a percentage of that is local and organic,” said Schlossbach, who hopes to increase that percentage. “Because our menus seem foreign, many people don’t correlate us with farm-to-table dining, but we are. A lot of the ingredients we use can be grown locally.”
When Schlossbach and Keymer succeed, you can be sure Schlossbach’s restaurants will be getting their garlic, everything from ramps to scapes and bulbs, from Merrick Farm who grows the “best garlic” Schlossbach has ever had.
For more information or to donate, clickhere. Donations can range from volunteering to contributing $5,000 (which includes an eight-person, private-chef dinner from Schlossbach) and everything in between (including gift cards to any one of Schlossbach’s restaurants).
“We want to stay committed to what we love, keep affordability for our customers, and show people who we are on a fundamental level,” said Schlossbach. “It’s very personal to me that [Keymer] stay there. We’re trying to preserve the Garden State and continue to eat local.”
Essex Junction Craft Bar & Kitchen brings a destination gastropub experience to the heart of downtown Bloomfield. A few weeks ago, I was invited to try this now buzzworthy place.
The Space
I was wowed by the look and feel of the place. I’d say modern meets industrial but with a cozy feel. Immediately upon entering the high-ceilinged space, there’s a sizable bar area that seats 70. (This will undoubtedly appeal to commuters arriving at the nearby Bloomfield train station.) In the summer, there will also be outdoor seating off the bar area. The dining room is spacious and houses a giant movie screen (that’s used throughout the day) and where various sporting events can be viewed.
The Bar
There’s a solid beer, cocktails and artisanal wines and spirits program with featured local craft beer and spirits such as Magnify, Kane, Carton, Rinn Duin & Jersey Spirits Distilling Co. There are 15 taps of craft beer available and one tap for cold brew Yogic Chai coffee. The cocktails are fun and named after New Jersey celebrities, including Kevin Smith, Stephen Colbert and Queen Latifah.
As part of its mission to support the community, Essex Junction donates 50% of the proceeds from the NJ-named drinks to the Bloomfield Educational Foundation when guests tag the restaurant and the social media name of the drink when sharing a photo of the drink on social media—talk about drinking responsibly!
During our visit, we sampled the Mooby’s Milk Punch (Four Roses Bourbon, Jersey Spirits Boardwalk Rum, half and half, maple syrup, vanilla syrup, cinnamon stick and nutmeg), the Chelsea Handler (Finlandia vodka, muddled cucumber and raspberry, lime juice, lavender bitters and cucumber garnish), and the Daneyko’s Cup (Aperol, Four Roses Bourbon, lemon juice, maple syrup, and ginger beer, all garnished with mint and orange). All were good, but my favorite was the Chelsea Handler. Guests can also get their fill of craft beer at home with growler fills to go.
The Food
Essex Junction currently serves lunch, brunch and dinner, with plans to offer breakfast in the future. The menu evolves with the seasons and some of the “elevated comfort food” dishes we sampled are listed below.
Small Plates: Crab cake ($15) was sizeable with the proper ratio of crab-to-fillers (very little fillers, lots of crab) and served with a tangy chipotle aioli and a pineapple chutney; shrimp and grits ($13) was a generous serving of homemade grits with giant shrimps drizzled with chili oil; gnocchi ($12) was served with hearty braised short rib in a bordelaise sauce; duck meatballs ($12) were tender and included a shareable portion of mac and cheese drizzled with demi glaze. A group of friends could easily make a meal out of these starters for an after-work get together.
Large Plates: The salmon ($21) was nicely-cooked with crispy skin and served over mashed purple Peruvian potatoes with haricot verts; the prime burger ($21) is made with shaved ribeye and served with crispy mushrooms and topped with a sunny-side-up duck egg. I’m somewhat of a burger fanatic and this version lacked the beefy flavors I expected from the ribeye; diver scallops ($28) were properly seared to a dark golden brown color and paired with the aforementioned crispy mushrooms, Romanesco and a tasty carrot purée.
Dessert: Anthony’s Cheesecake. Need I say more? If so, light-as-a-feather, satisfying, perfect.
Crab cake
Shrimp and grits
Burger
Salmon
Essex Junction now serves Sunday brunch from 10:30 a.m. until 3 p.m. The à la carte menu offers a variety of classic brunch dishes with some fun takes on eggs benedict, fried chicken and waffles, vegetarian options and pastry baskets filled with amazing baked goods from Montclair Bread Co.
Essex Junction has exciting events planned that can be viewed on its calendar of eventsas well as a cool happy hour offering $2 off select cocktails, beer and wine by the glass daily from 4:30 p.m. until 7:30 p.m.
Hours
Monday through Friday: 11:30 a.m. to 10:00 p.m. (bar open until 2 a.m.)
Saturday: 4:30 p.m. to 10:30 p.m. (bar open until 2 a.m.)
Sunday: 10:30 a.m. to 10:00 p.m. (bar open until 2 a.m.)
Since its opening a couple of years ago, Le Malt in Colonia has continued to offer a unique experience for diners in New Jersey. So often people search for “something to do.” Whether it is a date night or a special occasion, sometimes we’re looking for more than another white-tablecloth dinner. Le Malt offers up curated events as well as a luxurious setting in which to enjoy your truffled risotto.
I was fortunate enough to experience the event held with Michael Mondavi Family Wines. Mondavi himself was on hand to explain the rich history of the Mondavi Family wine legacy. It’s one thing to have a wine pairing with your dinner, but another experience entirely to be able to speak with the producers themselves. Mondavi roamed around the Le Malt dining area, speaking with patrons and answering questions. This no doubt made people feel like they were part of something special. I may have especially enjoyed sipping on the Isabel chardonnay and tasting a never-ending stream of dishes put out by Chef Duke Estime. When they put a plate of Le Malt fries in front of me I thought I was in heaven. To be clear, Le Malt is offering much more than french fries: you can sample Hudson Valley foie gras or choose to down some Asian pork belly sliders.
The staff at Le Malt is very attentive, and Himanshu Sahani, executive marketing director, was on hand to make sure everyone had a pleasant experience. Sahani explained how Le Malt has fostered many exciting partnerships with local businesses and notable distributors alike. Check out Le Malt’s list of events and make it a point to book yourself a ticket for an exceptional night in the Garden State!
Le Malt Lounge 1021 St Georges Ave.
Colonia
732-510-7700
This sponsored article is brought to you by Tapa Tapas.
What better time to open a new tapas restaurant than in the spring?
With a global menu of assorted small plates, salads and mains and two separate bar areas, Tapa Tapas on Bergen Boulevard in Fairview shows signs of becoming the go-to spot for pre-city jaunts, dinner before a movie or a night out with friends.
Executive Chef Angelo Panageas (left)
At the helm is Executive Chef Angelo Panageas, who is no stranger to farm-to-table and seasonal cooking, with his experience at Delmonico, Water Club and NYY Steak paving the way to his “from-scratch” kitchen at Tapa Tapas.
“I believe in using local ingredients as much as I possibly can,” says Chef Angelo. “It’s a symbiotic relationship—great for the customer, because he’s getting the freshest, best tasting products and great for the restaurant because the products are easily sourced and reasonably priced.”
Much care and consideration have been put into the menu and the ingredients used—all at Chef Angelo’s urging. Diners will enjoy Murray’s organic chicken and Cheshire Heritage pork, while fruits and vegetables will rotate out seasonally to ensure optimum flavor and freshness. French fries are hand cut on premise, and both pickled veggies and chicken liver mousse are house made.
The Burger – Black Angus chuck, tomato jam, bacon, caramelized onion, fried egg, special sauce and truffle fries.
Fans of nibbles and lovers of large plates alike will be satisfied with the menu offerings at Tapa Tapas. Chef Angelo’s must haves include the roasted beet salad (slow roasted red and golden beets, goat cheese, tangerine, crushed hazlenuts and wildflower honey), burrata (locally sourced burrata, shaved prosciutto, white truffle honey, poached seasonal fruit) and the burger (black angus chuck, tomato jam, bacon, caramelized onion, fried egg, special sauce and truffle fries).
GC Wings – Sweet and spicy Gochujang Chicken Wings , tossed with crushed peanuts and fresh cilantros.
There are approximately 20 tapas and five or so entrees to choose from, rooted in Spanish cuisine but taking influence from Asia, the Middle East, Europe and the islands. Chef Angelo says to look for a menu that evolves over time and changes with the seasons. And be prepared to share—or not! A party of four coming to dine could consider ordering four or five tapas for the table and maybe a salad and a main dish or two. Or for those who aren’t as easily satisfied, Chef Angelo suggests a single tapa and main per person.
And don’t forget a great cocktail! Tapa Tapas boasts two bar areas: one dedicated to serving up sangria, mojitos and wine and another pouring craft brews, bourbons and other bar specialties.
On the horizon: homemade desserts (in meantime, look for refreshing gelatos and sorbets to round out the meal), jazz buffet brunch on Sundays, and live music in the bar areas.
Call or check out the website for more information, or to make reservations for lunch or dinner.
Tapa Tapas
356 Bergen Boulevard
Fairview
201-840-1846
While many of us fancy ourselves pros in the kitchen, there’s always something new to learn. At these Garden State cooking schools, you’ll learn how to prep, sauté, roast, and even bake your way into the hearts of family and friends. Bring good food, new information, and fun with friends together for a night (or day!) out at one of these culinary hotspots.
Photo courtesy of Chef Central
Chef Central, Paramus
Named appropriately, Chef Central is THE Jersey cooking school to visit if you’re looking to get your chef game face on. This culinary destination is a mecca for everything that your foodie heart could ever want including hands-on cooking classes for everyone in the family from kids to teens to adults. Learn the art of sushi, what a Parisian would be eating in the spring, or how to recreate a few choice Caribbean dishes without having to book a flight or take time off.
Photo courtesy of Classic Thyme Cooking School
Classic Thyme Cooking School, Westfield
Founded in 1995, owner and Executive Chef David P. Martone may have the most inviting space that you could imagine cooking in. Located in a rustic cottage that could be straight out of the hills of Tuscany, Classic Thyme Cooking School boasts two classrooms where cooking has been “seriously fun” for the past 20 years. You’ll learn everything from culinary basics to Italian dishes in the school’s Italian Boot Camps and even the art of cooking together in couples classes. A night at Classic Thyme is a night out with a professional who will teach you everything about how to excel in the kitchen.
Photo courtesy of Gaetano’s
Gaetano’s, Red Bank
Did you know that one of Red Bank’s longest standing restaurants, Gaetano’s, also offers hands-on cooking classes where you can learn the secrets to their made from scratch pastas? Get in on the fun and pick up a few cooking secrets as well. Classes are limited to the first 20 people who sign up and include a three-course meal that can be complimented by any beverage you choose, including California wines from Domenico Winery.
Photo courtesy of Gourmand Cooking School
Gourmand Cooking School, Point Pleasant Beach
For an evening of learning, cooking, and of course, eating, Gourmand Cooking School in Point Pleasant Beach is your one-stop-shop. Sign up for any one of the new classes. You can learn how to make tacos and sangria or master key techniques and methods in a 90-minute culinary-essential class. Or create your very own three-hour class where you can delve into a cuisine of your choosing with a private session or with a friend. Either way, your inner chef is sure to emerge.
Photo Courtesy of Hello Chef
Hello Chef, Long Branch
Recently opened in Long Branch, Hello Chef brings the best of what you can get from a restaurant, a meal delivery service, a personal chef, and a cooking school. Chef Dan Vogt will give you an up-close look at how to make a dish go from just OK to over-the-top delicious, all in the comfort of your own home.
Our Heirloom Kitchen, Old Bridge
Taking the Monmouth County cooking school scene by storm, Our Heirloom Kitchen is one part cooking school and one part store featuring all of your favorite and soon-to-be-favorite brands, however I digress. Mother-daughter team Judy Rosenblum and Neilly Robinson opened in 2013 and haven’t looked back. Putting together pasta nights with Chef Chris Burgess, an evening with Chef Rob Santello of Pascal & Sabine, and even a sustainable seafood night with Nettuno, a Monmouth County seafood truck that recently made a big splash in the area. Look out for special farm-to-table events as the weather warms up. It’s not to be missed.
Photo Courtesy of The Spice & Tea Exchange in Red Bank
The Spice & Tea Exchange, Red Bank
It may be the place where all the chefs and home cooks come to purchase those spices that they just can’t find anywhere else, but this little shop on Monmouth Street is also home to cooking demonstrations from local chefs, for the public to enjoy. The Spice and Tea Exchange lures chefs in with their spices and then gets them to host tasting menu demonstrations. (Sneaky!) We can’t blame them. One of the best parts of the evening will come when you buy all your spices to re-create the dish at home!
Taste and Technique, Fair Haven (pictured at top)
Last year I had the opportunity to visit Taste & Technique, a small cooking school located in the heart of Fair Haven, where owner Carolyn Rue has been bringing chefs from all over the county together to show us home cooks how to get the job done… tastily (is that a word?). Popular chefs including Chef Drew Araneo of Drew’s Bayshore Bistro, Via 45’s Claudette Herring and Lauren Phillips, and local writer and chef (and Jersey Bites contributor), Rachel Weston, are just a few of the regulars you’ll see on the spring class list. It’s an intimate evening where you can get your hands (and the kitchen) dirty, while leaving fully satisfied—and with lots of recipes.
I’ll admit it: I like to photograph my food. When I make a particularly elaborate dinner, I want it memorialized on Instagram for all to see. When I go to the latest trendy food spot, I want everyone who follows me to know what I ate. People who aren’t as into food don’t really understand this behavior. I’ve noticed that sometimes after I post a shot of my dinner, I lose a handful of followers on Instagram. I’ve heard people dismiss the idea of sharing photos of food on the Internet as trivial: “Can’t people do anything these days without sharing it on Facebook? I don’t need to see what everyone ate for breakfast!”
Despite the naysayers, social media is filled with people who like to show off their meals and snacks. There are tons of food-related hashtags (like #onthetable and #feedfeed) on Instagram, many of which have thousands of photos tagged to them. There’s also a popular Facebook group, started by a New Jersey food lover, where people post pictures of their meals. It’s called What’s On Your Plate!, and it is all about celebrating exactly that.
With over 20,000 members, the group is insanely active. Members post photos, recipes, advice, and restaurant reviews. The group is a space that encourages members to share their home-cooked meals as well as their restaurant ones. The group’s founder, Joseph Grasso, has been told that the group inspires members to “try new dishes and and get back to the basics in the kitchen.” He’s also been told that the group is a relaxing place for many people, a place to look at and talk about food with others.
Grasso says he started the group because of his lifelong passion for food and cooking. He was interested in seeing what people would contribute to a space that celebrates food on a social media platform. He says it “doesn’t matter if you are eating at a diner or a five-star restaurant or are making scrambled eggs at home.” The community welcomes any and all photos of food, whether members want to discuss their recipes and ask for advice or simply share a photo of a beautifully plated restaurant dish.Although the group’s members are from all over the world, the team is located in New Jersey and the group is comprised pretty heavily of people from the Garden state. Since it began with Grasso adding his friends and family, who in turn added theirs, there is a big local presence in the group. It’s a great place for New Jersey foodies to check out and maybe make some like-minded friends.
As for the future, What’s On Your Plate! would like to hold events and give back to the community. The group is currently planning to cook dinner at a New Jersey chapter of the Ronald McDonald House within the next few months.
What’s On Your Plate! is a great refuge for people who like to share and look at pictures of food but who don’t want to “trouble” their non-foodie friends with seemingly trivial posts. On Facebook it’s a closed group, which means you need to send a request to join, but new members are welcome!
Jersey City’s Zeppelin Hall Restaurant & Biergarten now features distinctive selections that will enable diners to enjoy regional BBQ without having to take a road trip. Executive Chef Franco Robazetti traveled near and far to gather an exciting array of recipes for the Hall’s guests. He journeyed to North Carolina, South Carolina, Georgia, Alabama, Mississippi, Louisiana, Texas, Arkansas, Kentucky and West Virginia and collected tips from renowned barbeque parlors.
Zeppelin Hall has long been known for German specialties that will remain on the menu, and barbeque is not really a culinary departure. Germans have long been masters of cured meats and many who emmigrated to the United States also became BBQ chefs.
We visited Zeppelin Hall early on a Saturday evening. It is a lively spot in the neighborhood and very easy to get to. Conveniently located at the Jersey Avenue Light Rail stop and just a few blocks from the PATH Train Grove Street Station, there is also generous parking available.
The European-style biergarten has three interior rooms and a huge, tree-lined outdoor garden all featuring comfortable communal table seating arrangements. When we were dining many families were having dinner, including groups with young children. Sports fans will like the strategically placed monitors that allow guests to enjoy their favorite games. There is no table service, but guests can use the efficient order-and-pick-up windows.
Zeppelin Hall
The new barbeque menu includes brisket, St. Louis style ribs, slow-smoked pulled pork, smoked chicken and beef ribs with delicious homemade sauces, along with classic sides like mac and cheese. Guests can order items a la carte or as an entrées. Portions are generous, great for table sharing and the price point is very reasonable.
We love the top-notch selection of beers that pair wonderfully with the menu. With over 160 varieties on tap like Palm, Rare Vos, Long Trail Ale, Abita Purple Haze, Thomas Jefferson’s Tavern Ale and rare bottled selections, even beer aficionados will be pleased.
Zeppelin Hall holds special events throughout the year including Sausage Fest, Mardi Gras, Beer and Barbeque Fest and Bacon Fest. They also feature live music performances and nightly specials. Stop by after work, on weekends, make a date or gather your group. This New Jersey spot is a barbeque lover’s heaven.
The restaurant is open daily Monday to Friday from 4:00 p.m. to 2:00 a.m. and Saturday and Sunday from 12:00 p.m. to 2:00 a.m. Zeppelin Hall is also available for parties, special events and catering.
Zeppelin Hall 88 Liberty Drive
Jersey City
201-721-8888
Oh, the power of social media! About a year ago, I started following a chef on Instagram whose handle is @phillyfooddude_ (follow him for some droolworthy photos). He posts the most delicious-looking food photos and after a while, I realized he actually cooked most of the dishes featured. I did some culinary investigation to find out he cooks at a farm in South Jersey – at this point I was very curious. The place he cooks at is called Cecil Creek Farm and I simply had to go.
Cecil Creek Farm is the brainchild of Bill and Megan Bumbernick and named in honor of Megan’s father, Cecil John Cuthbert. The 42-acre farm is adjacent to the house where Megan grew up in South Jersey and in 2012, the entrepreneurial couple purchased the land from a developer. On the site, the Bumbernicks created a community farm where people could enjoy the beauty and share in the food cultivated on the property.
Cecil Creek Farm was made up of a working farm, a market, farm dining, educational classes and a CSA program (more about that in a bit).
Farm Dining Experience
For our farm dining experience, I had to book months in advance to get two seats at the market’s communal table for 14, which is only available Fridays and Saturdays, and on a very limited scale.
After the market closes in the evenings, Cecil Creek Farm creates a magical community setting where guests experience an eight-course, fine seasonal, sustainable and local dinner. Every course is prepared in an open kitchen, just steps away from the communal table, where diners can interact with the chef and host. Most of the ingredients used for the dinner come right out of the farm’s field and what doesn’t, is from other ultra-local sources.
There are two types of seatings offered at Cecil Creek Farm:
Full Table Reservation This is how most of the reservations are done. Groups of 10 to 14 guests reserve the table and it’s theirs for the evening. The chef, the host and the wait staff are there to serve only that table, all evening.
Community Table Reservation
About once a month, a community table is offered where diners can book only the number of seats they need. This reservation is perfect for guests who enjoy a convivial, interactive experience with other diners.
We had two seats reserved at the community table and weren’t sure what to expect when we drove up to the modern wooden structure off a dark country road. The first thing we noticed as we entered the market-turned-dining room is the incredible aromas from the open kitchen—we immediately knew we were in for a treat. Our host for the evening, Mark Ulrich, who’s also a chef at Cecil Creek Farm, greeted us warmly when we arrived, showed us around and introduced us to Chef Darren DeBlasi (you know, the aforementioned guy from Instagram) while one of the two lovely servers opened the wine we’d brought—this is BYO. The communal table was beautifully dressed with fun glassware, dishes, flatware and centerpieces. The dinner lasts four hours and we were grateful for the extra expense spent on delightfully comfortable chairs.
Scallops
Salad
Risotto
Lamb
Dessert
Charcuterie
Here was the menu the evening we visited (note the menu changes often, with the seasons):
First Course: Charcuterie Plate, La Divisa Meats house-made country terrine Second Course: Leek/potato soup garnished with Cecil Creek’s Berkshire crispy pork belly Third Course: Seared scallops atop organic winter squash purée + wild rice with pepitas Fourth Course: Organic winter salad – cabbage, radish, greens and roasted beets with honey/lime vinaigrette and toasted crushed walnuts Fifth Course: Organic cremini mushroom and eggplant risotto with pine nuts Sixth Course: Oven-roasted lamb chop with braised greens, whipped carrots and sweet potatoes Seventh Course: Local chef’s selection cheese plate with local honey Eighth Course: Cinnamon apple crumble with homemade whipped cream
The charcuterie was unbelievable and I made a mental note to visitLa Divisa Meats at Reading Terminal Market on future visits to Philly.
Chef DeBlasi had us at crispy pork belly with his unctuous, flavorful soup: a winner.
The scallops were perfectly seared nicely and a nice match to the wild rice and winter squash.
I’d been eyeing the giant pans of creamy risotto since we started dinner, so I was so pleased with how delicious it was, with lovely earthy notes from the mushrooms and eggplant.
The lamb was cooked nicely and was complimented by the bright orange, hearty whipped root vegetables—this was perhaps the dish of the evening.
Cheese Plate
We had excellent zinfandel left so we were grateful for the cheese plate. I’ll take cheese over dessert any time.
The dessert was pure comfort on a plate and a nice thing to cap off an outstanding meal.
The hours seemed to fly by as we conversed with interesting guests at the table and as the staff informed us about the efforts the farmers go through to grow and humanely raise the food we enjoyed. We visited during the winter, but in warmer months, the evening ends with dessert served under the stars at a bonfire—we’ll be back for this.
The Market at Cecil Creek Farm was one of the most enjoyable meals I’ve had in recent memory and I highly recommend paying these fine folks a visit very soon.
Mark Ulrich, me (Veronique Deblois), Darren DeBlasi (aka Phillyfooddude)
Interview with Cecil Creek Farm’s Megan Bumbernick
After our visit, I had the pleasure of interviewing Megan Bumbernick. Here’s an excerpt of our exchange:
Jersey Bites: We know you’ve been open for just over two years. What is your background?
Bumbernick: My background is as a stay-at-home-mom. My husband, Bill, and I owned a technology company, which we sold in 2011 and took time with our kids to travel and contemplate what was next. On a five-month RV trip around the country we decided to bring the CSA concept to our hometown, Mickleton.
What’s your goal for the farm dinners?
We love the concept of artisan chefs creating fantastic dishes with the food we have raised and grown on the farm. Our goal is to have just about everything on our plates come from our land. It would be as close to farm-to-fork as you could get. And as far as I know, no one else can offer this in the tri-state area or beyond.
Do you have any expansion plans?
As business owners, we’ve tried to create a place that offers more than just the CSA. We do many things in our market besides being a store, CSA pickup location, farm-to-fork dinners and cooking demonstrations and classes. We offer weddings, bridal showers, christenings, birthday parties, and all kinds of private events. We have had an influx of private party and wedding requests lately. We certainly see an expansion of our infrastructure to support these events. We also see the need for agricultural educational programs in South Jersey. We are currently working on plans for week long children’s camps and possible field trips this year. Lastly, we’d love to grow our agritainment options here, such as a corn maze and other farm-related, family-friendly attractions and festivals.
What else should our readers know about Cecil Creek Farm?
The one thing I’m most proud of is seeing people use the farm to learn, spend time with their family, teach their children, visit animals and just enjoy nature and what God has given us. Our members of the farm and community have made their own memories at Cecil Creek whether it be their wedding, birthday or movie night with their kids and roasting s’mores. As much as our start came from growing sustainable food, it has evolved into more than that. There is really something for everyone.
Cecil Creek Farm CSA Program
Cecil Creek Farm offers a very popular CSA program on a limited basis. The program not only offers produce packages but half and full shares of pork and black angus beef, pasture-raised and organically fed at the farm.
Other Farm Happenings
Cooking demos, classes and special dinners are always listed on the events calendar and interested parties should sign up for the Cecil Creek Farm newsletter.
Editor’s note: Since Veronique’s visit, Cecil Creek Farms has changed ownership. The new owners are committed to continuing to activities already in place at the farm and to expand on them.
Monday marked more than a ribbon-cutting; it felt like opening night.
With a sense of anticipation usually reserved for a red carpet premiere, Paper Mill...
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?
Merrick Farm has been a source of community pride for over a hundred years. In 1991, third-generation family member Susan Keymer became the steward of the farm and, according to Schlossbach, grows some of the best produce in the state. The two met when Schlossbach first started cooking and Keymer has since grown specific, items including herbs, that the restaurateur and chef couldn’t find anywhere else.
“We spend hundreds of thousands of dollars per year on produce for all the restaurants and a percentage of that is local and organic,” said Schlossbach, who hopes to increase that percentage. “Because our menus seem foreign, many people don’t correlate us with farm-to-table dining, but we are. A lot of the ingredients we use can be grown locally.”
I was fortunate enough to experience the event held with 
And don’t forget a great cocktail! Tapa Tapas boasts two bar areas: one dedicated to serving up sangria, mojitos and wine and another pouring craft brews, bourbons and other bar specialties.
