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.
Whether you’re looking for brunch, dinner, or catering for Easter, it’s time to get moving. Check out several Garden State options below!
BEACH HAVEN Spend Easter at The Gables with a four-course holiday menu ($58 per person). Seating is available from 11:30 a.m. to 7 p.m. Reservations can be made online or by phone. 212 Centre Street, Beach Haven, 609-492-3553.
BLOOMFIELD
In addition to its regular a la carte brunch menu, Essex Junctionwill offer Easter specials. Click here to make reservations. 90 Washington Street, Bloomfield, 973-680-8110.
BRICK, EDISON, PHILLIPSBURG Quaker Steak & Lube will hold an Easter Egg Hunt at 10:30 a.m. on Saturday, March 26, at all three NJ locations. The Lube is also offering a kids-eat-free special on Easter Sunday. Families will receive up to two free Kids’ Meals with each adult entrée purchase (for children ages 12 and under). 1036 Cedar Bridge Avenue, Brick, 732-255-5823; 561 U.S. 1, Edison, 732-777-9464; 1304 US Route 22, Phillipsburg, 908-454-2900.
CAPE MAY Washington Inn offers its regular brunch buffet menu along with an a la carte menu, for $29.95 ($17 for children). There is limited availability so call for reservations. 801 Washington Street, Cape May, 609-884-5697.
Enjoy an Easter Brunch or lawn activities at Congress Hall! Egg hunts, potato sack races, and train rides will be happening from 10:30 a.m. to 3:30 p.m. and require no reservation. Easter brunch will be in the Grand Ballroom between 10 a.m. and 3 p.m. for $40 ($14 for children). 200 Congress Place, Cape May, 888-944-1816.
CLIFTON, LINDEN Families are welcome bring their baskets to Chevy’s Fresh Mex in Clifton and Linden for an egg hunt on Saturday, March 26, at 10:30 a.m. On Easter Sunday, families will receive up to two free kids’ meals (for children 12 and under) with each adult entrée purchase. 365 Route 3 East, Clifton Commons, Clifton, 973-777-6277; 1150 South Stiles Street, Linden, 908-862-9800.
HAMILTON Rat’s Restaurant will hold Easter Brunch in Rat’s Kitchen, where diners will have the opportunity to watch the restaurant’s talented chefs at their craft. Displays include a raw bar, smoked fish, charcuterie, carving stations, and more. Reservations are available from 11 a.m. to 5 p.m. 16 Fairgrounds Road, Hamilton, 609-584-7800.
HO-HO-KUS The historic Ho-Ho-Kus Inn (pictured at top) provides guests with savory and sweet selections and a Viennese dessert station. Seatings are available 10 a.m., noon, and 2 p.m. Reservations can be made here. 1 East Franklin Turnpike, Ho-Ho-Kus, 201-445-4145.
HOPEWELL Brick Farm Tavern, one of the Garden State’s newest farm-to-table restaurants, located in an 1800s Hopewell Farm House, will offer Easter brunch from 10:30 a.m. to 2:30 p.m. Call or email for reservations. (Details here.) 130 Hopewell Rocky Hill Road, Hopewell, 609-333-9200.
LINWOOD Luke Palladino Seasonal Italian Cooking will offer an Easter brunch from 10 a.m. to 2 p.m. The menu, with prices, can be viewed here. 199 New Road, Central Square, Linwood, 609-926-3030.
LIVINGSTON Strip House at the Westminster offers an a la carte menu along with Easter Sunday specials by its new culinary director, Tom Valenti. Reservations are available from 1 to 9 p.m. 550 West Mount Pleasant Ave, Livingston, 973-548-0050.
Avenue in Long Branch
LONG BRANCH Avenuein Pier Village will offer brunch ($37) and dinner ($40) menus. Please call for reservations. 23 Ocean Ave, Long Branch, 732-759-2900.
MONTCLAIR Escapewill celebrate Easter with a three-course prix fixe brunch for $35 per person. Reservations are recommended. 345 Bloomfield Avenue, Montclair, 973-744-0712.
Yvonne’s in Neptune
NEPTUNE
Yvonne’s will serve Easter brunch on Sunday until 2 p.m., followed by dinner from 3 p.m. to 9 p.m., with Easter specials alongside the regular menu. Easter drink specials include $10 carafes of mimosas, build-your-own-bloody-mary, and a special Easter martini menu. 1311 Route 35 South, Neptune, 732-775-9004.
NEWARK Dinosaur Bar-B-Que offers Easter guests the choice between the pit-smoked ham and Ham ‘N All the Fixins packages to cater your Easter event. You can order by email or phone. Pricing and ordering information is available here. 224 Market St, Newark, 862-214-6100.
PARAMUS Chakra will offer a three-course brunch for $42 per person. West 144 Route 4 East, Paramus, 201-556-1530.
PRINCETON Agricola is offering a farm-to-table Easter brunch with reservations from 9:30 a.m. to 3:00 p.m. Pricing is $35 for adults ($15 for children 12 and under). The menu can be viewed here. 11 Witherspoon Street, Princeton, 609-921-2798.
ThePeacock Inn is presenting an elegant 3-course dinner for $95 per person, with seatings from 12 p.m. to 7 p.m. 20 Bayard Lane, Princeton, 609-924-1707.
Celebrate this Easter at Salt Creek Grille, and choose from two dining options. Brunch will be served from 10 a.m. to 2.30 p.m. Then from 4:00 to 7:00 p.m., Executive Chef Luis Estrada will serve a special dinner menu. Forrestal Village,1 Rockingham Row, Princeton, 609-419-4200.
SMITHVILLE Historic Smithville Inn is serving an all-day buffet with the last seating at 6 p.m. The cost is $36.95 for adults and $18.50 for children under 12. Reservations are not required. 1 N. New York Road, Smithville, 609-652-7777.
WEEHAWKEN Molos Restaurant offers a $60 three-course price fixe menu 3:30 p.m. to 10:00 p.m. Reservations can be made here. 1 Pershing Road, Weehawken, 201-223-1200.
MULTIPLE LOCATIONS At Applebee’s locations statewide, kids (12 and under) eat free on Easter, with the option of any entree on the kids’ menu. Offer is valid for two children per adult entree ordered.
Spring into spring with the latest edition of Jersey Bites Buzz, where Susan Bloom takes a look at some key openings around the Garden State. Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].
American Cut Bar & Grill 495 Sylvan Avenue
Englewood Cliffs
201-510-4460
Opened on February 19, the restaurant is an outpost of LDV Hospitality and Chef Marc Forgione’s critically acclaimed American Cut, ranked the #1 Steakhouse in America by FOX News/Gayot. “American Cut Bar & Grill pays homage to the original and aspirational New York dining experience—the steakhouse,” shares Angela Russo, events and marketing manager of the new location in Englewood Cliffs, which joins a previous location in Puerto Rico and soon-to-be opened locations in Manhattan and Atlanta. Open daily for lunch and dinner in a 10,000 square-foot, 200-seat multi-level space, “popular dishes include our chili lobster—lobster sautéed in a spicy sriracha butter-based sauce served with thick Texas toast—as well as the American Cut Surf & Turf for Two, a combination of our chili lobster dish and our signature Tomahawk ribeye,” Russo says. Focused on hospitality and the nostalgic glamor of yesteryear, “we’re excited to be a part of the Bergen County community,” she adds.
The Archer Bar 176 Newark Avenue
Jersey City
201-309-1090
Whet your whistle in style at this whiskey-forward cocktail bar opened in early November 2015. “We’re a classic cocktail bar with vintage appeal,” says Kent Baker, who co-owns the venture with Jesse Weeks. In addition to an ever-changing cocktail program overseen by head bartender and seasoned veteran Natalie Jacob, the 50-seat outlet also features a small plate menu which specializes in game such as elk, venison, and boar creatively crafted into such dishes as wild boar sloppy joes and elk meatball sliders. With its trendy menu, comprehensive spirit list, and ability to prepare off-menu cocktails, Baker says, “We’re an intimate setting that’s particularly great for socializing in small groups.”
Bareburger 480 Bloomfield Avenue
Montclair
973-509-2273
Burger fans welcomed the February 29 opening of Bareburger, the newest addition to the 28-location national/international chain that features organic and all-natural burgers, snacks, and more. Along with its popular Buckaroo Burger—a grass-fed beef burger topped with shredded beef brisket, wild mushrooms, smoked barbeque sauce, and cheddar cheese, Manager Angela DeMaio says, “We also offer burgers made from bison, elk, wild boar, turkey, and chicken as well as salads and ‘crops,’ which are salads featuring a collection of vegetables instead of greens.” The upscale 80+-seat eatery also features veggie burgers, fried chicken, and signature dipping sauces “and we’re super kid-friendly, too,” she says. “We’re all about locally sourced, organic, and all-natural ingredients and offer a fun and relaxing experience that represents something new for many people.”
Dolma 270 Grand Street
Jersey City
201-433-6391
For a fresh new Turkish-inspired dining experience, tuck into Dolma, which opened last year but has recently revamped both its dinner menu and operations to include brunch on Saturday and Sunday and potentially lunch service this spring. Among its signature dishes are lamb chops served Turkish style (with spices such as thyme and fenugreek), stuffed sardines wrapped in vine leaves, grilled salmon with North African charmoula sauce (featuring parsley and cilantro), and such authentic appetizers as stuffed grape leaves, grilled octopus, hummus with sunflower seeds and berbere, babaganoush, and roasted red bell pepper dip with pomegranate molasses and walnuts. At the cozy, 22-seat location decorated with reclaimed wood and Moroccan tiles, owner Vecdi Bilgin says, “We’re very different from other restaurants in Jersey City and know that guests will enjoy our Eastern Mediterranean cuisine with a contemporary interpretation.”
Fat Fish Taco 291 Bloomfield Avenue
Caldwell
973-228-6825
Opened on March 8 by chef/owner and French Culinary Institute graduate Stephen Benyo, Fat Fish Taco is a welcome addition to town for those looking for “relaxed, coastal Mexican cuisine with a Jersey shore vibe,” he says. From a variety of fish tacos incorporating grilled mahi, blackened sole, spicy shrimp, and beer-battered cod (offered in the eatery’s popular ‘Baja Taco’) to familiar favorites like carne asada and quesadillas and decadent desserts like maduro caramel bread pudding (made with ripened plantains), Benyo says, “We’re all about fresh, simple, and relaxed food.” At the fully renovated 40-seat BYOB, guests will also enjoy refreshing south of the border-inspired “mocktails” such as the popular watermelon-mango combination.
The Habit Burger Grill 178 Route 35 South
Eatontown
732-544-5401
Opened on December 9, 2015, this fast-casual chain with locations nationwide shows respect for burgers by customizing them to diners’ preferences. Among its biggest sellers are the mushroom swiss burger, the Double Charburger, and the Santa Barbara, a double burger topped with avocado. “People love burgers because they can eat them with their hands,” says order taker Dennis Cook, but menu options aren’t limited to burgers—the caprese chicken sandwich served on grilled herbed sourdough with mozzarella cheese and basil pesto is a guest favorite. “Our atmosphere is very nice and we do everything we can for our customers,” Cook says.
The Kitchen Step 500 Jersey Avenue
Jersey City
201-721-6115
Opened on February 18 on the former site of popular restaurant 30 Acres, Kenneth Rosado, Kitchen Step’s general manager describes the new 48-seat eatery as “a casual neighborhood bistro featuring modern American cuisine with a French influence.” Once there, dig into such signature dishes as polenta fries served with a mustard-seed cheddar fondue, kale Caesar salad with mint, Beemster-brand gourmet gouda from The Netherlands served with barley and candied walnuts, and ricotta gnocchi with ratatouille and smoked sea salt. “We know that 30 Acres had quite a following and that we’re in an area with a thriving foodie scene and we’re excited to be here,” shares Rosado, who adds that the Kitchen Step also offers a small but esoteric wine list and cocktail program and serves brunch on both Saturday and Sunday.
Lili’s Bistro 251 Pascack Road
Washington Township
201-664-5454
Opened in late October 2015 by owner Erika Bodak, this 60-seat BYOB offers continental fare including steak, pork, chicken, seafood, and pasta dishes. Among its signature selections are such entrées as baby lamb chops and sweet or hot Hungarian sausage with sautéed onions, peppers, and broccoli rabe as well as popular appetizers including grilled calamari and the restaurant’s Avocado Marquee, which features avocado, red onion, tomato, and jumbo shrimp served with a white lemon Dijon dressing. Amid quaint brick décor and cozy yellow tables, “we have so many delicious things on our menu and diners love them all,” says waiter Ardien Maloku.
The Olive & the Stone 58 Main Street
Chester
908-455-1131
Opened for the holiday season in 2015 and just reopened this month following a brief winter hiatus, the Olive & the Stone brings a premium olive oil and vinegar tasting bar to the heart of Chester care of husband-and-wife owners John and Lori Tumminello. While this independent shop’s offerings will change seasonally, “we always have a minimum of 50 different oils and vinegars available for tasting, including such popular options as a Tuscan herb olive oil infused with rosemary, oregano, and garlic as well as black cherry dark balsamic and dark chocolate dark balsamic vinegar,” Lori says. “With our range of items on display, from sweet to savory, there’s something for every palate,” she adds. “These are delicious and very healthy products that are free of coloring, preservatives, and GMOs and we’re excited for people to experience all of the different possibilities and to help educate them on making the best choices.”
The Spot 104 Walnut Street
Montclair
973-337-8922
Opened in early December 2015, the Spot features “all-American comfort food made from scratch,” says owner Cassie Fishkin, who also owns Mexican/BBQ restaurant Tinga Taqueria in Millburn. From the Spot’s beef chili, tangy wings, hand-cut fries, and white truffle mac ‘n cheese to its cheddar BLTs (CBLTs), southwest salad, and signature Spot Burger—an eight-ounce short-rib burger topped with caramelized onions, sautéed mushrooms, sautéed spinach, and Gruyere cheese—“all of the recipes here are my concept,” Fishkin says, “and nearly every item is available in a gluten-free option.” The 65-seat casual, family-friendly, BYOB restaurant also features breakfast options all day.
Tablespoon Café 21 North Union Avenue
Cranford
908-276-1900
Opened in early December 2015, this 70-seat BYOB features the best in “New American cuisine with a French flare,” says chef Walaa Elsawi. Signature appetizers include the caramelized brie and arugula salad, goat cheese ravioli, and small plates featuring escargot, seared foie gras, and artisan cheese, while popular entrées include rack of lamb, scallops and shrimp with seasonal vegetables, duck magret, and seared ahi tuna with grilled vegetables. “We’re a cozy, intimate restaurant where diners can feel comfortable taking their time,” Elsawi says.
Known for being the destination for fresh produce, scrumptious ready to go dishes, and an impeccable greenhouse full of every herb, plant, and flower that you could possibly wish for in your garden, Sickles Market is also now home to workshops that will teach you some tips and tricks on how to channel their talent when it comes to flowers, plants, and gardens.
While the landscape of New Jersey is slowing changing from winter to spring, Sickles Market is giving others their opportunity to gear up for the season where the world starts to turn into Technicolor. Throughout the months of February and March, Sickles Market offered classes that included everything from floral photography to how to build a terrarium, and even how to grow your first vegetable garden.
On a crisp Thursday afternoon, I had the opportunity to attend an herb lecture hosted by Natale Siclare, a lifestyle specialist and a manager of the Residential Life Services section of Sickles Market, which focuses on bringing the beauty of Sickles Market’s greenhouse right to your doorstep.
Siclare, the former manager of the Garden Center and an interior designer, not only has an eye for beauty, but he also knows a thing (or infinite things) about herbs. As a home cook, food writer, and let’s be honest, eater, I know just how important herbs are to a dish. The addition of fresh dill on eggs, freshly torn basil on pasta, or cilantro in salsa makes all the difference.
Turns out, there’s a lot more to know about these herbs, including their countless uses from aromatherapy to teas, tinctures, and of course recipes. It’s also about that time where we can (finally!) plant our fresh herbs outside so they’re just a few steps away. (There’s nothing quite like stepping outside and grabbing a handful of fresh basil, rosemary, and mint from the garden!)
So what exactly is an herb? Basically, an herb can be anything from a plant, to a weed—even a shrub—but it’s a plant with a tailored use. From saffron, the world’s most expensive herb, to chamomile and even witch hazel, these tiny and potent herbs are the perfect additions to your garden and your plate!
High in antioxidants, Siclare gave us some of his tips for keeping fresh herbs in the garden. First, if you’re going to grow your herbs, be sure they’re in a place with a full-south-to-west sun. Siclare suggested adding organic compost and fertilizer and watering them in the morning only to prevent the herbs from being wet during the evening hours. If you’re planning on bringing the herbs indoors for the winter, Siclare suggested to stop fertilizing mid-August, which allows the plant to slow down and basically “go to sleep.”
Siclare’s best tip of the day? Fill a tube sock with Bumper Crop, a soil builder that can be found at Sickles, and let it sit in a bucket of water, which you can then use to water plants whose leaves you eat, such as basil, cilantro, rosemary, etc., as the soil is high in nitrogen. (Just be warned, if you water a root crop with this mixture, like beets, you’ll have large leaves, but small beets!)
During the workshop, Siclare shared six ways to preserve your herbs to get more bang for your buck. Starting with the easiest one, Siclare said you can always arrange your herbs into a bouquet. (Note: if you are growing your own herbs, the best time to pick them is in the morning, as all of the essential oils and flavor are potent and will be released throughout the day as the sun warms them up.) And it’s good to actually treat bunches of herbs just like a flower bouquet, trimming the stems and providing fresh water.
Or pop them in the fridge, but before you do, wrap them in a damp paper towel, roll them up, and then place them inside an open plastic bag. If you’re looking for something more long term, try air drying them by hanging them upside down and then crumbling the leaves to use as your own dry herb mix. You can also dry herbs slowly in the oven at 100° to 200° for up to two hours (or until they’re fully dry).
A method that also works is freezing them. This works especially well when you have an excess and want to store that fresh flavor for the middle of winter. (According to Siclare, this also put Martha Stewart on the map). You can take the herbs and place them in an ice cube tray with vegetable stock or water and then once they’re frozen, place in a plastic freezer storage bag. If that excites you, you can go above and beyond by mixing your fresh herbs with a light olive or canola oil or even butter.
My notes could go on, but it’s best to go over there yourself and ask one of the experts on site at Sickles Market. If you’re lucky, you’ll meet up with Siclare, but you’re in good hands with anyone you meet.
And if your sweet tooth is calling, try out their new (delicious) crumb cake! It’s baked in house, and they offered pieces of the cake during the workshop I attended. The perfect accompaniment to your afternoon herbal tea!
Sickles Market
1 Harrison Avenue
Little Silver
732-741-9563
Jersey Bites welcomes guest blogger Janis Grover who, along with Donna George, traveled from the Jersey Shore to the Rhine River to explore new trends in confections in Cologne, Germany. Comparing chocolates from around the world with salt water taffy is hard work, but someone has to do it!
Janis Grover at ICM
On its own website, ISM is described as “the world’s largest trade fair for snacks and sweets.” At ISM 2016, 1,600 snacks and confection companies competed for the attention of 38,500 visitors in Cologne. The New Year’s Eve riot in front of Cologne Cathedral was only steps away from the exhibition hall, so increased security made getting into the show to taste the most decadent desserts a bit challenging. Add to the experience the timing of Carnival with traveling troubadours in medieval costumes (swords included) breaking into song. The atmosphere was a combination of sugar overload and heightened excitement both inside and outside the show. We started our adventure by joining a local troupe with a snack of beer and pretzels.
Full Fashion Fun
Confection companies competed for attention with towering sugary sculptures, giant cartoon characters, celebrity endorsements, floor-shaking music and extraordinary claims of the health benefits of eating more candy, chocolate and cookies. Who can resist fine European chocolate molded into designer stilettos?
Chocolate is Universal
Russian exhibitors helpfully translated Plan B (pictured at top) as the chocolate you need when you have a terrible day and get a traffic ticket. (It reminded us of those days looking at traffic on the GSP and deciding to try a shortcut. Oh well!)
Grover (left) and George on their Vicenzi factory tour.
Lost in Translation
Our trip included a tiramisu contest (a team-building exercise that only an Italian cookie company would organize). We concluded our trip with a visit to Verona, Italy, to tour the Matilde Vicenzi production plant. Their soft amaretto was a delightful highlight. Rutgers would be pleased to know this English B.A. was asked to proofread the packaging. Explaining that morbid was more associated with zombies than fine bakery products resulted in changing the description from morbido to tenero (both mean soft in Italian) and, I hope, enhanced the appeal.
Janis H. Grover, president, Janis H Grover LLC, is a brand manager consultant with over 25 years experience in specialty foods. She collaborates with Donna L George, Donna L George LLC.
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.
Bareburger
Dolma
On a crisp Thursday afternoon, I had the opportunity to attend an herb lecture hosted by Natale Siclare, a lifestyle specialist and a manager of the 
