Crazy for Yonanas!

photo credit: unclutterer.com

Say bye-bye to Red Mango, 16 Handles, and PinkBerry, there’s a new froyo in town and you don’t have to leave home to get it. Introducing Yonanas, a do-it-yourself ice cream maker. Using frozen, overripe bananas, you can make your own soft serve ice cream…and best of all, it’s healthy! I just got one of these and it’s amazing. Pick any or all of your favorite fruits, add them into the Yonanas, and out comes ice cream! You can even add chocolate for some extra oomph. AND it barely takes up space on your counter.

photo credit: yonanas.com

This is the best way to curb your dessert cravings by having a dessert that is actually 100% fruit. If you don’t want to use bananas, you’ll get a refreshing sorbet. One of my favorite aspects of this kitchen gadget is that whenever I buy bananas, I am always left with one or two that are too brown and bruised to eat. Now I can just throw them in my Yonanas and out comes ice cream and I’m not wasting money. It even comes with recipes you can use to make the most delicious flavors…from pineapple mango, to mint chocolate chip, and even apple maple walnut. You can purchase a Yonanas for $49.99 here. If you have a sweet tooth like I do, you’ll love this machine.

See the video to how it works, here.

#SCBD Chobani Variety Pack Giveaway :)

Note: This contest has ended.

It’s official I’m hooked on Chobani yogurt, you can find out why in my gluten-free post.  Since I love it so much– I’m doing a giveaway!

How to enter:

Leave  a comment on this post with why you love Greek yogurt and you’ll be entered to win a variety pack of Chobani Greek yogurt!

The winner will be chosen this Sunday December 2nd at 10pm randomly via random.org!

Look out because I have more delicious giveaways coming up!

What the #SCBDTeam is Thankful for…

What are you thankful for?

This year more than ever I have so much to be thankful for, so does my team. After surviving Sandy about three weeks ago, things have really come into perspective for us. On that note, here is what the SCBD team & I are thankful for.

“I am thankful for, my family and friends, seeing my family on Thanksgiving, my job and getting to meet many interesting people through it, NYTimes bestsellers list, living in nyc and alcohol.”- Amanda Mactas

“There is so much to be thankful for. First and foremost, I’m thankful for my friends and family.  They have given me the inspiration and drive that has led me to where I am today. For those that have told me “no”, I am thankful for those breaks in my heart. They have made me stronger.  I am thankful for the opportunities that I have been given and to call NYC my home.  For each day that I have lived and those days that are awaiting my embrace, I am thankful.” – Julianna Bilton
“Electricity! After having NO power for a week post Sandy, I realized how often we take the invention of electricity for granted.” – Lia Giachino
“I am thankful for my friends, family, and food.” – Kelsey Jelling
“I am thankful for my amazing boyfriend, friends, and family.” – Jill Rosenfeld
“I am thankful for my family, friends and the great food we share together.” – Dawnmarie Birch Tranni
“This thanksgiving I am especially thankful for life. As weird as that may seem, I have grown such an appreciation for life’s journey this past year. Life is accompanied by the joys of  experiencing love, happiness and even sadness and though each of those moments have their own way of leaving lasting imprints in our lives, it’s especially remarkable that each instance can become greater than the last. In addition to my being grateful for life, I am also grateful for any and all things received tomorrow, specifically food as my appetite has grown this past week with the aroma of stuffing and oven roasted turkey running through my apartment.”  - Tiffany Salisha
“I am incredibly thankful this year. I am thankful for my team of supporters: my boyfriend Jason, my parents & sister, my family & friends. I am also thankful for my SCBD team who are taking this ride with me! I promise it will be fun and filled with tons of food! I am thankful for my job, I continue to learn more and more everyday from it. I am also thankful for all my readers, SCBD wouldn’t keep going if it wasn’t for you. I am also thankful for all my foodie friends I have met this past year– you guys rock and are a blessing to have in my life. Last, I am thankful for all the opportunities I’ve had this year, good health and the simple things, that keep me humble.”- Sara Monica, Founder of SCBD
On behalf of the entire SCBD team and I we’d like to wish you all a happy & healthy Thanksgiving!!! Have a great time & don’t forget to dig in! :)

The Lost Holiday: Thanksgiving and Traditions

It seems that every year when the Holidays roll around we start the season off with eerie Halloween decorations followed directly by Santa, his elves and Christmas wreathes through out our towns, but what about the turkeys and the pilgrims?! It feels like with each year the Thanksgiving holiday and all of its meaningful traditions die a little more, it has grown to become somewhat of a lost holiday. I’ve even noticed this year that it seems black Friday has gained more attention with airtime on TV and in commercials than Thanksgiving has!

I would say that this year, especially in light of Sandy and the snowstorm that followed, we have A LOT to be thankful for. Thanksgiving happens to be one of my favorite holidays and there are a lot of traditions in my family that have not yet been ‘lost’ like the Holiday feels it has been.

I hope that in sharing some traditions we celebrate during our Thanksgiving everyone will remember to appreciate all of their own and truly celebrate everything we have to be thankful for!

‘Italian Wedding Soup’

In all of my 22 years we have never had a Thanksgiving without it and it’s absolutely delicious! It started with my great grandparents and now four generations later my cousins and I have helped in keeping the tradition alive. We make everything from scratch, starting with the tiny hand rolled meatballs right down to the vegetable infused chicken broth. We usually get together a few days before Thanksgiving to start prepping, here are some pictures from this weekend while we were making the meatballs for Thursday’s batch of soup!

We have about 18 people coming for dinner this year so we made way more meatballs than if it was just for one of our Sunday dinners. The average recipe for our homemade meatballs includes:

-2 lb. ground beef

- 2 large Spanish onions (finely chopped)

- 3 cloves of garlic (chopped)

- 1 Egg (beaten)

- ½ loaf of day old bread (soaked in water)

- 1 bunch fresh flat Italian parsley

- 1 c. Parmesan & 1 c. Locatelli Cheese

- Salt/Pepper/Italian Seasoning (to taste)

First sauté the onions in olive oil adding the garlic once the onions start to brown. Set aside and puree the soaked bread for a few minutes in the food processor (or any other device you have to get the job done!). Finally, add the onions and bread along with all other spices and seasoning to the meat and mix.

Once everything has been blended together, fry a few in a pan with olive oil for a taste test incase you need to add anything else before cooking them all.

Once we know they taste amazing, we roll alllll of the mixture in to small balls before pre-cooking them in a simple chicken broth.

They sit and boil for few minutes and are then stored in the freezer until Thursday when they will be added in to the actual soup broth with vegetables to make our traditional Italian Wedding Soup!

Check back after Thanksgiving to see the complete and finished product!

Another fun tradition we have each year is drinking fabulous wine and listening to the song, ‘Alice’s Restaurant’, at least once during the night. http://www.youtube.com/watch?v=JmyXTOHC3w8

What are you looking most forward to celebrating this year? Take pictures during your Thanksgiving and share with us your favorite holiday recipes and family traditions! Hope that everyone has an awesome Thanksgiving holiday!

Lia Giachino

Hi I’m Lia and I’m a born and raised Jersey Girl from Bergen County. I come from an Italian family, where food is everything, and have been a food lover ever since my first visit to Il Mulino in NYC when I was a mere two months old. My whole life I’ve frequented restaurants in the North Jersey area as well as in Manhattan. I have always enjoyed cooking myself trying recipes passed down from my Nana and mother as well as my own new creations. I recently graduated from the University of Rhode Island with my B.A in Communications/Public Relations with a focus on Social Media Marketing. I have experience in sales and marketing for the food service industry, hotel and hospitality public relations as well as social media marketing and public relations for start-up companies and someday hope to own my own boutique PR firm. When I’m not working I’m usually out in NYC visiting family or on adventures with friends. I love taking pictures, am very passionate about music and often go to live shows, I try to travel when I can and am a huge make-up junkie! Follow me on Twitter @lmgiachino! 

A Very Tri-State Thanksgiving!

Thanksgiving is one of my favorite holidays, this year more than ever I feel like we have so much to be grateful for here in the Tri-State area.  Here are some exciting Thanksgiving eve parties, Thanksgiving dinners and take-out  in NJ & NYC to check out.

THANKSGIVING EVE

Turkey Karaoke at The Fieldhouse Pub
31 Passaic Ave., Fairfield, NJ
Wednesday, November 21, 8:30 PM

 

DINNERS

Telepan will offer a three-course Thanksgiving menu for $85/adult, $40/child featuring traditional favorites and other festive offerings such as venison, roasted trout, burrata mezzaluna and quince granita parfait from 1pm to 8:30pm. Price: Three-course menu, $85/adult and $40/child.
*Also, Telepan restaurant is offering a Thanksgiving dinner to-go, for New Yorkers hosting friends and family for the holiday and lacking kitchen space.  The spread feeds up to 10 people and includes seasonal salad, squash soup, roasted turkey, pumpkin pie and chocolate pecan tart and costs $600.  Orders can be placed by calling the restaurant or via email at telepan2@verizon.net
72 West 69th Street at Columbus Ave, 212.580.4300
Corkbuzz Wine Studio is hosting a traditional feast served family style with festive dishes such as dry-aged filet steak tartare, herb-roasted turkey, maple-glazed Kabocha squash and brown sugar apple crisp. Guests may order wine from their full bottle list or choose the special wine-pairing option with pours selected by Master Sommelier Laura Maniec. Price: $55/person with optional $40 wine-pairing supplement. Hours: 3:0pm and 6:30pm. 13 East 13th Street (5th-University), 646.873.6071
 
On Thanksgiving, The Breslin Bar & Dining Room will offer holiday feasts for parties of eight or more. Chef April Bloomfield will prepare dishes such as Fairytale pumpkin fondue, Chopped liver toast, Roasted turkey, Sweet potatoes with maple & mace and a variety of seasonal pies for dessert. ($70/person) Noon to 10pm, reservations accepted by emailing RSVP@BreslinPresents.com16 West 29th Street,212.679.1939
 
On November 22nd from 2pm-8pm, ALDEA is hosting an all-day, three-courseThanksgiving feast for $85 per guest. Chef George Mendes is offering his modern Iberian touch on holiday favorites, including Ashley Farms turkey with chorizo-brioche stuffing, sea-salted chatham cod with smoked autumn squash and his signature shrimp alhinho. Prix-fixe with wine pairings: $135, children 12 and under: $50. 31 West 17 Street, 212.675.7223
 
At Sauce on the Lower East Side, chef Frank Prisinzano will offer a four-course menu of Thanksgiving classics with an Italian twist for $49.95/person. The menu includes two choices per course and includes dishes such as Fall Parmigiano SaladBraised Short Rib Tortelloni in Brown ButterTurkey Oklahoma with all of the fixins’ and homemade pumpkin pie for dessert. 78 Rivington Street, 212.420.7700
 
Colicchio & Sons will serve a four-course menu on Thanksgiving featuring classic dishes and highlighting autumnal flavors. The menu ($125/pp) will be served in both the main dining room and Tap Room from 12:30-8:30pm and will offer options such as suckling pig rigatoni, organic Eberly Farms turkey (there is a white or black truffle supplement, if desired) and pastry chef Stephen Collucci’s apple cider glazed doughnuts with maple chestnut cream and Saigon cinnamon ice cream. 85 Tenth Avenue (15th Street), 212.400.6699
 

Thanksgiving is a tradition at Tom Colicchio’s Craft and this year’s menu ($135/pp) features a choice between roasted all natural free range turkey, roasted 30 day dry-aged sirloin and roasted Scottish salmon with first courses, side dishes and desserts all served for the table. The restaurant is open from 2-8pm on Thanksgiving Day. 43 East 19th Street (Broadway-Park), 212.780.0880

Neely’s Barbecue Parlor (1125 First Avenue, NYC, 212-832-1551) on the Upper East Side will serve Southern feasts for both dine-in and take-out. Families who prefer to visit the homey restaurant on Thanksgiving can enjoy dishes that Roasted Pumpkin Bisque with toasted pumpkin seeds and maple clabber ($5.95) and Slow-Smoked Tom Turkey ($24.95) with cornbread dressing, cranberry relish, glazed yams, and green beans with bacon, onions and natural gravy. Neely’s will also offer Thanksgiving Dinner To Go ($195), which serves a family of five. In addition to a whole turkey smoked over pecan wood, the meal includes BBQ Deviled EggsCollard GreensButtermilk Biscuits and much more. Dinners may be picked up as late as Wednesday, November 21st at 8 pm.
Social Bar & Grill is open all day long. We’re offering a $15.00 Turkey Dinner including an open faced turkey sandwich, steamed vegetable medley and mashed potatoes.
In addition to Lillie’s amazing Thanksgiving specialty menu, they wanted to have some fun and give away a prize!  Any one who dines at Lillie’s on Thanksgiving is automatically elligible to win a $50 gift card for his or her next visit at Lillie’s! They will be announcing the winner of the $50 gift card on Black Friday.  Participants who have already made reservations are able to pre-enter by RSVPing to our Thanksgiving Facebook Event.  Otherwise, all participants can sign up in house on Thanksgiving Day.
TO GO
Reserve your turkey to go at Battery Place Market, here. They have all different packages for different size parties! All orders must be placed at least 48 hours in advanced.
You can get a turkey to go at all Fairway Market locations (except Red Hook), here. All orders must be placed by this Monday, November 19!
Those are just a few places to pick up a turkey, Thanksgiving dinners and more!
Sara Monica, Founder
At the young age of 23, Sara is the founder and head editor of Smallchickbigdeals.com aka #SCBD. Sara is a Jersey Girl raised by the shore, currently residing in Northern New Jersey. When she is not working, she is finding something new to post and share with her readers whether it be a new food product, recipe, restaurant review or another interview. Read her full bio, here. Read the full story behind #SCBD, here.  When she is not writing for #SCBD she also contributes to Jersey Bites,Carter Int’l Concierge, & New Fork City. Follow her @SmChickBigDeals!

#SCBD Thanksgiving Week Treats!

Thanksgiving is a time to be grateful for all we have. Start celebrating a bit early with these special treats available starting next week!

Thanksgiving soup at Hale & Hearty available ONLY during Thanksgiving week (11/19 – 11/23) in all 28 of our stores. The Thanksgiving soup is gluten free, a smooth, savory puree of roasted squashes, pumpkin and sweet potato with a touch of cinnamon, ginger and nutmeg – perfect for Thanksgiving! Prices start at 3.89 (small), 5.69 (medium), 6.69 (large) and a quart is $12.04, perfect for Thanksgiving dinner!

Shake Shack is cozying up to Fall with our Pumpkin Pie, Oh My! Concrete: vanilla frozen custard blended with a slice of pumpkin pie only available until December 2nd. Prices start at $4.25 for half and  $6.50 for the regular.

Thanksgiving dozen includes 3 Pumpkin Spice cupcakes, 3 Caramel Apple cupcakes, 3 Chocolate Hazelnut cupcakes, and 3 Maple cupcakes at Georgetown Cupcake in SoHo.

Divine Saucy Pumpkin cupcake created by Prohibition Bakery is made with pumpkin ale and filled with a chocolate sage ganache using Divine Bittersweet and Divine Milk Chocolate baking bars, this saucy cupcake is topped with a toasted pumpkin seed frosting and garnished with fried sage ribbons. The Divine Saucy Pumpkin cupcake is available for a limited time this fall at Prohibition Bakery (9 Clinton Street, New York, NY 10002). $2 each or three for $5. View recipe.

Divine Whoopie Pie created by Ivy Bakery is made with pure Divine Cocoa and filled with vanilla buttercream, this homemade whoopie pie is rolled in chopped up pieces of Divine’s Bittersweet Chocolate baking bar. Heavenly chocolate in every bite! The Divine Whoopie Pie is available for a limited time this fall at Ivy Bakery (138 West Houston Street, New York, NY 10012). $3 each. View recipe.

Sara Monica, Founder
At the young age of 23, Sara is the founder and head editor of Smallchickbigdeals.com aka #SCBD. Sara is a Jersey Girl raised by the shore, currently residing in Northern New Jersey. When she is not working, she is finding something new to post and share with her readers whether it be a new food product, recipe, restaurant review or another interview. Read her full bio, here. Read the full story behind #SCBD, here.  When she is not writing for #SCBD she also contributes to Jersey Bites,Carter Int’l Concierge, & New Fork City. Follow her @SmChickBigDeals!

Skuna Bay Salmon Unlike Any Other

I recently attended a dinner at the renowned James Beard House, which featured chef Nicholas Elmi from Pennsylvania’s Rittenhouse Tavern. The James Beard House has adopted Skuna Bay as their official salmon and hosted the elaborate dinner to highlight it, along with other seafood. I was seated with Skuna Bay salmon farmers, as well as representatives from their local distributor, Gotham Seafood. While chatting with these dedicated men, what struck me was their enthusiasm and passion for their trade.

Unlike all other salmon companies, Skuna Bay truly has a personal touch. The craft-raised salmon company based in Vancouver raises their fish in their natural environment – the first year to year and a half in fresh water and a year or two in the ocean. Once the fish are fully grown, only 6% are chosen by the company’s salmon experts to be Skuna Bay salmon. Any fish with blemishes or imperfections are nixed from the mix. But one of the most impressive aspects of this company is that once the fish are packed on ice and boxed, the next person to open that box and touch the fish is the chef who’s going to prepare it. Their philosophy is that if the salmon farmers themselves can have the freshest salmon, why can’t everyone else? Skuna Bay allows its customers to experience that same fresh fish. Furthermore, the salmon is never flown, but driven right to its final destination.

I never imagined the process of cultivating salmon to be quite so meticulous and learned that it was really fascinating to learn about the lengths to which this company goes to ensure quality salmon to their customers. After hearing all about it, I was excited to try it! And luckily, I was not disappointed  Skuna Bay truly was the freshest salmon I have tasted and it was prepared excellently. Some of the best chefs nationwide are using this salmon, including Ed Brown and David Burke. If you want to see for yourself what all of the fuss is about, dine at the James Beard House or any of chef David Burke‘s New York restaurants to try it out! Best of all, right now Chef Burke is donating a portion of the proceeds from all his salmon dishes to Hurricane Sandy relief efforts in New Jersey. So not only can you eat well, you can do something good for others while you do it!

Amanda Mactas

Amanda originally hails from Connecticut, but has lived in the Big Apple for two years now. She has since scoured the bouroughs for the best food and cocktails she can get her hands on. As a contributor to Joonbug.com, SheckysNightlife.com, and SocietePerrier.com, she has a taste for all that is NYC – whether it be a good restaurant, an awesome cocktail bar, or a unique fashion show. When she is not exploring the city, she can be found reading a good book, cheering for the Yankees, or quoting Harry Potter. You can follow her @NYCNightlife411!

Post-Sandy support for my favorite city– #NYC!

It’s been almost three weeks now since Sandy hit and boy did she hit hard. New York City is still picking itself up week by week. There are tons of ways to help: buy a shirt, volunteer, donate, dine– especially downtown and more.

Here are a few ideas to help my favorite city:

DINE DOWNTOWN

Restaurants were hit the worst downtown & some are still suffering. If you are going to eat in the city, dine downtown & be sure to tip well! Many workers were out of work for a week if not more!

FUNDRAISING EVENTS & DINNERS

“Sticking Together Through Sandy” fundraising event this Monday, November 19 at Tavern29 (29th Street between Park & Madison) from 5PM- Midnight: $20 at the door, cash bar, beer/wine specials all night. All proceeds raised will go to the K.I.D.S. organization who will be matching every $1 with $10 worth of products.

Through Sunday, November 18th, all Scarpetta locations as well as D.O.C.G. Enoteca in Las Vegas will offer two multi-course tasting menus from which $20 each will go directly to City Harvest‘s goal to deliver food to people directly impacted by the storm.
A five-course pasta tasting of signatures such as Conant’s pumpkin casonsei and duck & foie gras ravioli will be available for $80 per person ($125 with wine pairing). A seasonal tasting will offer comforting, seasonal favorites such as scallops with celery root, spiced duck breast and warm pumpkin bread for $115 ($175 with wine pairing). Offerings will vary by location and seasonal availability.
Scarpetta, 355 West 14th Street, 212.691.0555 
CHEFS GO TO THOSE IN NEED
Battery Place Market’s Chef Robert Sckalor along with the Battery Place team will be going to the Rockaway’s tomorrow, November 17 to with their food offering. Last weekend, he went to Midland Beach with the team to help feed those in need.
BUY A SHIRT
Check out these cute I Love New York stickers & shirts by Shirt & Destroy! All proceeds will be going to various charities helping those affected by Sandy :)
MONEY RAISED THUS FAR
The week after Sandy, Shake Shack held the Rally Shake, which donated $2 of each shake sold to the American Red Cross, raising $11,111 total!
In total, the New York City Food Truck Association has served about 120,000 free meals since Super Storm Sandy hit and they are keep it going thanks to the  NYC Mayor’s Fund to Advance New York City
 
YOU CAN STILL DONATE…

Things will not be ‘normal’ here on the East Coast for awhile, so every little bit counts!

Happy donating!! :D

Sara Monica, Founder

At the young age of 23, Sara is the founder and head editor of Smallchickbigdeals.com aka #SCBD. Sara is a Jersey Girl raised by the shore, currently residing in Northern New Jersey. When she is not working, she is finding something new to post and share with her readers whether it be a new food product, recipe, restaurant review or another interview. Read her full bio, here. Read the full story behind #SCBD, here.  When she is not writing for #SCBD she also contributes to Jersey Bites,Carter Int’l Concierge, & New Fork City. Follow her @SmChickBigDeals!

Sandy may have hit but we will stand #JerseyStrong

Last night, I’ll admit I watched Restore the Shore on MTV. No, I’m not a fan of the show Jersey Shore but I love where I grew up and it was the only way I could see some of the damage. I held back tears, the beaches may be gone but my memories will always have a special place in my heart. But it’s not just the beaches that have been hit, up where I live in Bergen County, Moonachie & Little Ferry have been flooded. Traffic and what used to be normal commutes have not been the same.

First, I want to start with good news! I hosted a Sandy Fundraiser mentioned in this post with fellow Bergen County blogger Boozy Burbs. Thanks to all the local vendors who graciously donated to our raffle and brought food to the event. You can see the full list & event details, here. View pictures taken by Bergen.com, here.

I’m proud to announce we raised a total of $4,216 that will go to the Moonachie Relief.  Thanks to all who attended & donated to help with such a great cause! It was great to be part of such a great, successful event in the county I reside in!

But places still need help, so here is my handy guide of ways to help those affected by Sandy:

DINE LOCAL

I can’t stress it enough! Many businesses lost power which means they lost a ton of money, especially those in areas hit the hardest. Go to local restaurants & dine, don’t forget to tip well too!

DINNERS, EVENTS & FUNDRAISERS

“Sing for Hoboken” tomorrow night at Las Olas Sushi in Hoboken starting at 7PM. There is no cover but all proceeds that night will go to the Red Cross to help those affected by Sandy.

Interested in attending Brother Jimmy’s Hurricane Relief Party?
YOU MUST RSVP to vip@brotherjimmys.com 

The Manzo brothers will be guest bartending at Village Pourhouse Hoboken this Tuesday and donating their tips to relief efforts! See more information in the flyer above!

On Thanksgiving Eve, Biggies Clambar will be donating a $1 from every purchase of any signature item to the Moonachie Fire Department.

The School of Rock Montclair will perform music from the classic film The Rocky Horror Picture Show at the Unitarian Church of Montclair (67 Church Street) on Friday, November 30, 2012 from 7 pm to 9 pm. Sponsored by Fairway Market, the live concert, originally planned for Halloween but postponed due to Hurricane Sandy, will benefit Toni’s Kitchen, a food ministry that serves low-income residents in the area. Each ticket buyer at the show will receive a goodie bag that’s filled with promotional items and special offers from such local sponsors as Proponent Federal Credit Union, Best Friend Photography, and Ah Pizz.  There will also be prizes for the best “Rocky Horror” costume provided by The Bellevue Theater and a free raffle for a $50 Ah Pizz dining card. Tickets are $10 and will be available at the door on the night of the show.  For more info, contact School of Rock Montclair at 973-337-5296 or visit Montclair.SchoolofRock.com.

In addition, Fairway Market will hold a shopping night on Wednesday, November 28, 2012 in its Woodland Park store (1510 Rt. 46W) from 4 pm to 10 pm, with 25 percent of proceeds from registered shoppers also going to Toni’s Kitchen.

Session Bistro in Maywood, will be holding a Sandy charity dinner on Wednesday, November 28. It’s $30 a person, 3 courses beginning at 6:30pm. $5 of each meal will go to those affected by Sandy, there will also be a donation box at the restaurant that night.

RESTORE THE SHORE IN STYLE

The Jersey Strong design (above) represents how New Jersey is in our hearts and gives a little shout out to our beloved beach towns. We need to stick together and do whatever we can to help those in need! 100% of the profit will be donated to restoring and reviving our communities.

DONATE…

Those are just some of the many ways you can help those affected by Sandy in my home, the Garden State. Stay posted by following me @smchickbigdeals  and stay updated & become a fan on Facebook!

Happy Donating :)

Sara Monica, Founder

At the young age of 23, Sara is the founder and head editor of Smallchickbigdeals.com aka #SCBD. Sara is a Jersey Girl raised by the shore, currently residing in Northern New Jersey. When she is not working, she is finding something new to post and share with her readers whether it be a new food product, recipe, restaurant review or another interview. Read her full bio, here. Read the full story behind #SCBD, here.  When she is not writing for #SCBD she also contributes to Jersey Bites,Carter Int’l Concierge, & New Fork City. Follow her @SmChickBigDeals!

Grab a Bite Off the Beaten Path at Maxwell’s in TriBeca

The Saturday night before Superstorm Sandy hit I had the opportunity to go to Maxwell’s, downtown in TriBeca with Jason (my bf) and fellow blogger, Charisse of Travel Ink Blots. It was Halloween weekend so Maxwell’s was decorated and had Halloween drink specials!

Blood Orange Margarita

I started off with the Blood Orange Margarita which tasted great. I’m not normally a huge margarita drinker but I liked it and it was served in a martini glass which added a nice touch. Jason got his favorite drink, The Red Death by request and Charisse got a beer which she enjoyed.

We all decided to order burgers because they are Maxwell’s specialty. Charisse & I got the Maxwell’s burger and Jason got the Southwest burger– all served with fries! The Maxwell’s burger has sliced angus ribeye, red wine gravy, sauteed onions, fried egg, and horseradish mayo. It was unlike any burger I’ve had. I loved the way the steak was sliced with the gravy & egg on top. Jason enjoyed his Southwest which is an 8 oz pure angus beef with pepperjack cheese, bacon, guac, & sweet chili sauce. The kitchen sent out their signature mac & cheese, a blend of asiago, pecorino, romano, parmesan reggiano & truffle oil. It was a great blend of cheeses, I could see how it’s a crowd pleaser.

I feel very fortunate that we were able to dine downtown before Sandy hit. It was definitely a night to remember especially since it was Halloween weekend and everyone could feel it in the air that Sandy was about to pick up.

Grateful :)

*Disclaimer: The PR team paid for part of my meal. I was not required to write about these experiences and my opinions are my own and unbiased.*

Sara Monica, Founder

At the young age of 23, Sara is the founder and head editor of Smallchickbigdeals.com aka #SCBD. Sara is a Jersey Girl raised by the shore, currently residing in Northern New Jersey. When she is not working, she is finding something new to post and share with her readers whether it be a new food product, recipe, restaurant review or another interview. Read her full bio, here. Read the full story behind #SCBD, here.  When she is not writing for #SCBD she also contributes to Jersey Bites,Carter Int’l Concierge, & New Fork City. Follow her @SmChickBigDeals!

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