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  • Marinara Man Drives Better Vehicle Now - New Jersey Monthly
    friends to get the freshest plum tomatoes basil garlic and onions to create what he calls a rockin sauce Brad Finkel selling his Hoboken Farms products at a farmers market Photo Courtesy Hoboken Farms Fiddling and stirring and tasting he finally found the right recipe and in 2003 produced his first batch of Hoboken Farms Big Red Marinara Sauce 366 cases of a dozen 25 ounce jars per case He quickly sold all 4 392 jars The key difference between his and more commercial sauces he says is that he cooks it for hours intensifying the flavors reducing the volume by about 15 percent Commercial sauces Finkel says cook only briefly so that the sauce loses only about 5 percent of its volume leaving more sauce to sell Recommended Reading Episode 5 George Faison on Clean Vs Commodity Meat In 2005 Finkel began two years of development work with the Rutgers Food Innovation Center in Bridgeton in rural Cumberland County His production based in Hoboken grew Today Finkel produces about 4 500 cases of Big Red Marinara Sauce a year His breakthrough came in 2011 when the Wall Street Journal named Big Red marinara the best jarred sauce in the country Then things got even better That same year Finkel says Lo and behold Whole Foods came calling It was like hearing your song on the radio for the first time he says of the first time he saw his sauce on the shelves at Whole Foods One more milestone was reached in 2011 Finkel opened a retail store the Hoboken Farms Sandwich Shop in Summit These days you can find Hoboken Farms marinara at Bed Bath Beyond and at Kings Supermarkets Finkel now 46 and Kings each donates 50 cents from each jar sold to the Community FoodBank of New Jersey Hurricane Sandy forced Finkel to move his production facility from Hoboken to Clifton Finkel tries to find local sources for as many of his ingredients as possible He has never claimed to sell a sauce made 100 percent from Jersey tomatoes It just isn t possible But demand for marinara sauce knows no off season luckily for him So he buys the freshest sweetest tomatoes and other ingredients always using fresh never dried garlic onions and tomatoes from whatever source has the best at the moment It s a little like being a forager Finkel says He looks back fondly at his early struggles Every time I see our jars on the shelves it makes me think of driving through Hoboken with my wife sitting next to me on the bench seats listening to the radio Yup the sauce world is still playing his song or vice versa Click to enlarge images BigRedSauce Get dining articles like this delivered straight to your inbox Read more Eat Drink Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/marinara-man-drives-better-truck-now/ (2016-02-11)
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  • 106 years of Law-Abiding Coffee - New Jersey Monthly
    in turn brought in his son David W Mendez in 2004 The younger Mendez now 33 had earned a marketing degree from the University of Delaware He now serves as Vice President of Sales At its truest point coffee is a commodity says Mendez but it is understanding how the whole seed to cup process works and knowing how to manipulate it that will produce the best coffee possible He follows the Coffee Association of America s 24 point guide to selecting roasting and blending beans and brewing excellent coffee from them Just in terms of the last step brewing the CAA checklist covers grinding particle size and shape temperature of the water when it first hits the grounds 200 degrees F is ideal temperature through the cycle should be 195 200 degrees duration of contact between hot water and grounds 70 percent of extraction takes places in the first third of the brewing cycle not to mention flow rate particle movement method of filtering material used to filter and a lot more Recommended Reading Shunju in Summit Offers Extensive Choices Even if you ve got a great coffee Mendez says everything can still get messed up and can ultimately make a bad cup of coffee Law has recently built a state of the art training facility for restaurateurs and baristas Though the company mostly sells wholesale individuals can buy Law coffee online The company plans to be in supermarkets next year in K Cups These won t produce any connoisseur s idea of the fullest richest cup of coffee but they re convenient and the demand is there so why shouldn t Law get in on the action Law also hopes to open the teaching café to home connoisseurs Mendez who has traveled to Kenya Brazil Columbia Guatemala Ethiopia Sumatra and other places in the world s Coffee Belt recently visited Cuba in hopes of being able to bring Cuban beans to the U S Mendez is not Cuban but he says he speaks high school Spanish and surely that didn t hurt his effort But who knew Cuba produces a significant coffee crop Turns out the Sierra Maestra Mountains in Southeast Cuba reach altitudes over 6 000 feet and that combined with a tropical or subtropical climate is what coffee plants like The specialty coffee business has evolved so much says Mendez People are looking for those new exceptional coffees and they are willing to pay a premium for them People are willing to go to a bar and spend 7 for a standard beer why wouldn t they be willing to pay 7 for one of the best cups of coffee they ve ever had in their life Law Coffee 280 Wilson Avenue Newark 800 675 0627 lawcoffee com There are no photos with those IDs or post 102775 does not have any attached images Get dining articles like this delivered straight to your inbox Read more Eat Drink Soup to Nuts articles By submitting comments you

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/106-years-of-law-abiding-coffee/ (2016-02-11)
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  • A Honeymoon Brings Mexico to Asbury Park - New Jersey Monthly
    the jungle strip suggested that while the newlyweds were feasting on the beach she would turn Talula s into a pop up taking customers on a virtual vacation by serving some of her favorite Mexican dishes Now says Church everyone here can be part of it and be connected and can celebrate with us I love the idea of including the people who have supported us We owe them a lot and they are very much a part of our life Brahn s Honeymoon Dinner menu will include Sopes fried masa patties slathered with beans cabbage slaw crema and queso and a choice of chicken fish or vegetables a Yucatan soup served with habanero salsa octopus braised in citrus and beer mango and cilantro ceviche and Jaguar whole fish served with blistered vegetables and chimichurri sauce Recommended Reading Coming Soon Restaurants to Have on Your Radar Brahn has devised some cocktails to go with the Mexican theme These include an El Dorado of coconut water rum and chocolate bitters an El Viejito of rum mescal and charred pineapple and a Margarita de la Casa of tequila fresh lime juice Cointreau golden beet juice and turmeric The bar and restaurant s regular menu specializes in hand crafted pizzas straight from the wood burning oven and artisan breads created by Stewart Church brings a homey sense of kinship to the space with communal tables and to the menu with her passion for making everything from scratch from the cheeses and spreads to the pickles and sauces There s an interesting story in how Church the Californian and Mignogna who grew up in Tarrytown New York happened to open a restaurant in Asbury Park They used to work in marketing and environmental energy but what they wanted to find was a small community in which to settle and get their feet wet in the restaurant business They traveled together extensively making exploratory stops in New York State Maine Canada Michigan Illinois Kentucky and Tennessee and saw all these awesome cities says Church They were drawn to Beacon New York a community with a strong art scene up the Hudson from Mignogna s hometown of Tarrytown They thought it might be the right place for them But then they happened to check out Asbury Park That it was a seaside town like Redondo Beach where Church grew up was a big plus And it had an art scene a restaurant scene the sense of a happening downtown It became really obvious that it would work for us says Church We just loved it At the Honeymoon Dinners the dessert will be Luna de Miel which literally means moon of honey These are fried pastries filled with fire roasted apricots They will make a sweet conclusion for a meal inspired by love Talula s 550 Cookman Avenue 108 Asbury Park 732 455 3003 talulaspizza com Click to enlarge images talulapizza talulaweddingcard talulaweek Get dining articles like this delivered straight to your inbox Read more Eat

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/a-honeymoon-brings-mexico-to-asbury-park/ (2016-02-11)
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  • Great Passover Dishes and Serious Kosher Wines! - New Jersey Monthly
    find a strong selection of kosher and Israeli wines at among other stores Wine Library in Milburn Fillerup Kosher Wines in Teaneck and various Wegman s Wine Liquor Beer stores throughout New Jersey royalwine com herzogwinecellars com kedemwinery com RECIPES COD AND POTATO CAKE WITH HORSERADISH AIOLI Adapted from Gabe Garcia of Tierra Sur INGREDIENTS 1 pound of cod fresh 1 teaspoon kosher salt 1 teaspoon black pepper ground fresh 3 potatoes peeled and shredded 3 quarts water 2 cups of mayonnaise Kosher salt Freshly ground pepper 3 quarts of canola oil for frying BATTER 2 cups potato starch 3 egg yolks 3 4 cup of almond milk Recommended Reading Paul Hobb Wine Dinner and Tasting DIRECTIONS Bring a small pot of water to boil blanch potatoes in the boiling water for 2 minutes To stop the cooking the process place the potatoes into an ice bath then strain the potatoes and wring them out completely in a clean dry kitchen towel Set aside Pre heat the oven to 375 degrees Season fish with salt and pepper Place fish on a small roasting pan and roast approximately for 8 to 10 minutes Let the fish completely cool Place cooled cooked fish in a bowl and shred with your hands Add the mayonnaise salt pepper to taste and mix evenly Form the fish mixture into eight 2 ounce portions Shape portions into hockey puck shaped discs Place fish cakes onto a parchment paper lined sheet pan and place in the freezer for 5 minutes Pre heat a pot of canola oil to 350 degrees In a bowl mix potato starch egg yolks and milk evenly until a thick paste forms Dip the frozen cakes into the egg batter coating evenly Roll coated cakes into the potato shreds Fry the cakes in pre heated oil until golden brown Horseradish Aioli INGREDIENTS 3 cloves garlic 3 large egg yolks 2 tablespoon lemon Juice fresh Squeezed 3 cups of olive oil 4 tablespoons of horseradish fresh peeled and shredded Kosher salt to taste DIRECTIONS Place garlic egg yolks and lemon juice into the food processer On low speed very slowly pour in the oil with a thin stream Blend until mixture thickens and emulsifies RED WINE AND HONEY BRAISED BRISKET Adapted from Gabe Garcia of Tierra Sur INGREDIENTS 1 5 pound Brisket trim the Fat Vegetable or cottonseed oil 3 tablespoons coarsely ground black pepper 2 tablespoons kosher salt 1 large onion cut into large dice 2 heads of fennel cut into large dice 3 large celery stalks cut into large dice 8 garlic cloves chopped 3 tablespoons ginger chopped 1 cup sugar 3 cups orange juice fresh squeezed 2 cup honey 1 bottle of Baron Herzog Old Vine Red Zinfandel 2 to 4 cups unsalted beef stock IF NEEDED 1 bay leaf 2 cinnamon sticks 3 whole star anise 1 chili de arbol or Thai chili Directions Preheat the oven 325 degrees F Season the brisket with salt and pepper on both sides

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/great-passover-dishes-and-serious-kosher-wines/ (2016-02-11)
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  • Wine Seller to Release Her Own Wine, Challenges You to Design the Label - New Jersey Monthly
    not even decided what color the wine should be The answer lies in the meaning of the term private label When discussing Cuvée Rufus Sevrens at first talks about choosing juice but what she will be choosing is in fact already wine being stored in stainless steel tanks A lot of my distributors make private labels from juice they have already turned into wine she said These aren t barrel aged selections The term private label needs explaining Our sense of it after talking with Sevrens is that a lot more wine grapes are harvested each season than you would think Tons more grapes are harvested around the world than the tons that wineries small and large grow to make the wines that will carry their own often prestigious labels Huge companies need tons of grapes for jug wines for nice but not elite table wines and on and on Recommended Reading Amore in Woodland Park is a Great Find These grapes don t go to waste The juice is pressed stored maybe sold to companies that supply home winemakers maybe turned into wine and stored There is a lot of juice out there According to Sevrens wine distributors will make large quantities of wine from some of this as we ll call it excess capacity juice A lot of it is stored in stainless steel tanks It is then available to more or less any business or entity that would like to sell wine under a name and label of its own a private label as it s called It s a completely honorable and widespread practice So what Sevrens is now doing is tasting a large number of these already made capably made young wines virtually all 2014 vintages She is tasting wines from several different countries and continents One or more of these wines will become Cuvée Rufus One of my sources is in South America she said so it could be a 2015 vintage which would be kind of cool actually If I can negotiate the minimum quantity down enough I can do a white and a red or more than one of each she explained If the minimum quantity I have to buy is relatively high then I would just do one white or one red She anticipates bottling a minimum of 250 cases perhaps as many as 500 Among the wines she is considering are Italian sangiovese and pinot grigio Chilean sauvignon blanc California pinot noir and cabernet sauvignon There are a lot of options she says Does she feel any desire or pressure to make Cuvée Rufus a New Jersey wine I would consider a New Jersey wine if I felt it was the best at a given price point or in a given varietal she responded But I don t think it has to be from New Jersey I m more interested in making sure it s a really high quality wine and comes in as a terrific value affordable for everyone

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/fine-wine-deserves-fine-design/ (2016-02-11)
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  • Golden State Meets Garden State - New Jersey Monthly
    Ravenswood Tickets for the dinner are 295 At noon on Saturday March 21 the first full day of the festival chef Kinch will host a meet and greet 35 and sign copies of his cookbook The Saturday schedule is packed as full as a Mason jar of preserved peaches To name just a few events Elite NJ coffee company Coffee Afficionado featured in New Jersey Monthly s upcoming Coffee Issue April will hold a tasting and seminar on Chocolate Coffee 30 Wine director Younes will hold one of his coveted Secrets of the Cellar tastings featuring rare wines and great vintages from the resort s 150 000 bottle world class cellar 150 New Jersey Craft Distillers will offer a tasting of rum cocktails made with their Busted Barrel rum 40 There will be a Wine Macaron Happy Hour with macarons from Asalt Buttery Bake Shop paired with sparkling and still wines 40 Recommended Reading Great Beer Expo Returns to Secaucus Ardbeg Haar will offer a tasting of its fine Scotches 40 The Garden State Chef Throwdown 50 will pit three top New Jersey chefs against each other Ticketholders will taste all the entries and the judges will decide the winner Contestants are chefs John Greeley of Crystal Springs Resort Francesco Palmieri of the Orange Squirrel in Bloomfield and Bryan Gregg of Escape in Montclair Saturday night s big gala is the walk around Grand Tasting with a staggering lineup of top chefs and dancing to a 32 piece orchestra 150 Restaurants represented include Agricola Andre s Axia Taverna The Bernards Inn Betony Blanca Roberta s Blu Cravin Thai Crystal Tavern at Crystal Springs Del Posto Elements Escape Fascino Ho Ho Kus Inn Jockey Hollow Bar Kitchen Lunello Maritime Parc Mistral Morris Tap Grill Ninety Acres The Orange Squirrel Osteria Morini Pig Prince Prime Ninety Five Ryland Inn Strip House Terre á Terre Saturday evening will cap with the Meet the Chefs and Winemakers After Party We decided to bring Cuba to New Jersey in honor of the opening of relations between our two countries says Younes The Crystal Springs Biosphere an all weather glass enclosed pool area will be decked out even more than usually with tropical plants We will set up something like a Cuban street market for an amazing walk around party Younes says It will feature Cuban fashion models from New York in tropical costumes created by two New Jersey women designers There will be Cuban percussionists exotic tropical drinks served in coconut shells and a Cuban born cigar maker from Hoboken Tony Santana rolling fresh cigars from the best Dominican and Honduran tobacco It will be quite a carnival Still hankering for more fun on Sunday Sign up for the Champagne Brunch 50 For more information and tickets click here Click to enlarge images Get dining articles like this delivered straight to your inbox Read more Eat Drink Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/golden-state-meets-garden-state/ (2016-02-11)
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  • Look Out For Flying Meatballs - Soup to Nuts - New Jersey Monthly
    give up his life s work so I took it upon myself to carry the torch says Grande who worked his way up through the kitchen hierarchy and assumed the role of executive chef in 2000 His engineering background played a key role in the development and expansion of the meatball company When they made the leap to mass production he developed the proprietary equipment to increase the output of his nine member crew while still maintaining the small batch quality he says The secret to a great meatball is great ingredients Grande says Our meat is grade A and we grind it to our specifications We use aged imported cheeses We like to use a Pecorino Romano and a Grana Padano Recommended Reading Eat Drink And Meet Amanda Freitag They are the predominant source of where the meatballs really get their flavor as opposed to salt and other types of fillers In addition it s the people and the process that make the meatballs He explains that most companies use technology that squeezes the meat into a paste The equipment that he designed allows for a more delicate formation and minimal processing We are able to get such a wonderfully textured food that you would think someone s grandmother made it he says The Flying Meatballs 110 Route 10 West East Hanover 973 884 8600 theflyingmeatballs com There are no photos with those IDs or post 99148 does not have any attached images Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/look-out-for-flying-meatballs/ (2016-02-11)
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  • An Orange Grows in West Orange - Soup to Nuts - New Jersey Monthly
    fruit Hendershot likes to make Calamondin marmalade to serve with ice cream stir into cake batter or pipe into pastry The Calamondin is believed to have originated in China and is easily grown throughout Southeast Asia where they are sometimes frozen and put in drinks in place of ice cubes They are also grown in the warmer climates of North America but their frost intolerance makes them an exotic greenhouse item in the frigid Northeast They have medicinal uses Hendershot adds The fruit is said to calm the itch of bug bites temper a cough and clear acne Recommended Reading Super Snacks For Super Bowl 50 Pleasantdale s trees reaching nearly two stories to the atrium s glass roof are believed to be 50 years old They grew from cuttings planted when the Chateau was built in the 1930s The 2015 crop looks to be prodigious If you hurry you might be able to savor a sweet and sour treat to brighten this harsh winter which we hope will soon transition from lion mode to lamb mode How about a lamb dish with Calamondins to send March packing chef pleasantdale com highlawn com SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at suzannelowery com There are no photos with those IDs or post 99146 does not have any attached images Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/an-orange-grows-in-west-orange/ (2016-02-11)
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