#SCBDEvent: .@LiveStockNJ comes to Howell on May 10th!



Calling all my Howell & Jersey Shore area natives, this event is for you & SCBD is one of the media sponsors so we will be there…

Chris Rockwell and Eric McGrath are proud to present LiveStock, an event for all ages, free to enter, inspired by the local talent and small businesses in the Jersey Shore region. The event will include local bands, vendors, sponsors and artists of all mediums. The whole ranch will be fully functional that day as well, providing the opportunity  to interact with the petting zoo, horse and pony rides, and more. Zebro, a zebra at Legacy Ranch and the LiveStock mascot, will also be available to interact with the public.


LiveStock was created to give local talent in the area an outlet to be showcased. The goal of  LiveStock is to foster the talent and provide an opportunity for their fan base to grow. “The point of it being free is that in recent years, promoters charged people exorbitant amounts of money to get into festivals and concerts that are clearly only there to generate profits. We care  about the local scene and its growth,” says Rockwell in regards to how the idea of LiveStock came into existence.

Rockwell and McGrath decided to create LiveStock after McGrath attended an open mic in the area and was amazed at the talent. McGrath, Operator at Legacy Ranch, knew these artists needed a bigger venue. “My goal is a simple one,” said McGrath, “to display and celebrate the  exceptional culture in our own backyard.”

Concert sound and lighting is provided by Ugly Door Studio of Toms River.

Featured bands include:

  • Accidental Seabirds
  • Amy Malkoff & The Moonshines
  • The Battery Electric
  • Bog Iron Bloom
  • Chris Rockwell & The Stickball Social Club
  • Deff-Ray
  • Harper’s Fellow
  • Jim Mill
  • Joe Miller & Kuf-Knotz
  • John Gilman
  • The May Darlings
  • Moon Motel
  • Nathan Dickinson
  • Prehistoric Forest
  • Puppy Grease


For continuous updates on the event please visit www.facebook.com/LiveStockLegacy

#SCBDFavorite: Satisfy your sweet tooth cravings .@ChocoCarousel in Wall!




So you’re driving to Belmar beach, when all of a sudden you are craving sweets and really could go for a cupcake or a chocolate covered pretzel. Well, good news–  I have a solution. Chocolate Carousel is located in Wall and is on your way to the shore.


Chocolate Carousel is a family owned and operated bakery and sweet shop that has been around for years serving the community. They also make specialty and wedding cakes for any occasion. I had the opportunity to try some of their sweet treats and I was very impressed. I love nonpareils and their homemade nonpareils hit the spot. If you love chocolate covered pretzels this place is for you. They are delicious and no flavor overpowers another. I loved the cannolli cupcake I had which was big enough to share between two people. They also have a variety of homemade cookies and cake pops. The owner Lisa even told me that some of the cookie recipes have been passed down from the family so it’s not just any bakery!


If you are not in a rush they also have seating in the store where you can enjoy your sweet treats and coffee. Trust me you won’t regret stopping in! Everything is made on-site and is fresh! So what are you waiting for? Satisfy your sweet tooth!


#SCBDEvent: Chef’s Night to celebrate launch of “.@eNJoynjfood: A Taste of New Jersey” restaurant guide




The students of Monmouth University’s Entrepreneurship class have created, “eNJoy: A Taste of New Jersey,” a restaurant guide featuring only the best restaurants and wineries in New Jersey. 50+ restaurants from throughout the state are receiving a two-page spread that includes a signature recipe, a brief history, and a description of the unique atmosphere of each restaurant.  The book will be available in April and can be purchased
online at www.enjoynjfood.com or at restaurants featured
in the book.


The students will host a Chef’s Night at Branches Catering in West Long Branch on May 5 from 5:30 to 8:30 p.m. to celebrate the launch of the book. The event will consist of sampling exclusive dishes from top chefs and their respective restaurants, as well as a tasting of New Jersey wines. Live entertainment will be provided and a turnout of 400 to 500 guests is expected. Tickets are $35 for the general public and $15 for Monmouth University faculty and students and can be purchased online at www.enjoynjfood.com

All profits from the book and the Chef’s Night will be  donated to endowed scholarship funds at Monmouth University in memory of Monmouth alum Joseph Adelhardt and
Christopher Mejia.

The mission of the Monmouth University Center for Entrepreneurship (MUCE) is to nurture entrepreneurial thinking though a community of business partners committed to achieving social and economic progress.  Entrepreneurship students are able to conduct business practices and launch new businesses  from the safety of the classroom in real world situations. Previous projects include pasta sauce, dog treats, and perfumes that are still on the market today.


For more information and updates on “eNJoy: A Taste of New Jersey,” the Chef’s Night, or the entrepreneurship class please follow them on  twitter at @eNJoynjfood, like us on
Facebook at www.facebook.com/enjoyatasteofnewjersey!

Cheers to a great night for a great cause, we will see you there!

#SCBDEvent Alert: #Cheers to charity .@EscapeMontclair’s Wine Dinners



I must admit that once you’ve had fine dining, it’s kind of hard to go back. At least for me it is. For an almost 25 year old I have a rather interesting palate. One night I could be eating a slice of pizza with beer– the next night I can be diving into a tuna tartare with a glass of wine.

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If you’re looking for a lovely wine dinner to attend where the proceeds go to a great cause, go to one at Escape in Montclair. The dinner I attended with Jason was roots & grains dinner where both Chef Bryan Gregg (Executive Chef of Escape) and Chef Thomas Ciszak  (Executive Chef of  Chakra) took turns creating dishes.

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Some of my favorites that night included the amuse bouche which was Uni, rye, fermented radish “Korean style” by Chef Gregg, scallops, celery root, black truffle by Chef Gregg, lamb Crepinette, green olive quinoa, braised radicchio, dehydrated garlic, aged balsamic by Chef Ciszak. Chef Ciszak also prepared a delicious dessert, white Chocolate “cream of wheat”, pistachio, orange, young carrot foam. The food was so unique and delicious and the restaurant is the perfect space for it. Chef Bryan Gregg really knows what he is doing.

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Want to attend an upcoming dinner? Well you are in luck….Bryan Gregg, Chef and Owner of Escape Montclair and a leader in the New Jersey local food movement, today announced that he is partnering with James Laird, Chef / Owner of Restaurant Serenade to jointly host a five-course,Taste of Spring wine-paired dinner on Wednesday April 30, 2014 at 7PM.  

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In the Escape kitchen, Gregg and Laird will craft a locally-sourced dining experience to benefit cancer research and treatment in New Jersey. The five-course Taste of Spring dinner will include wines hand-selected by Amanti Vino proprietor, Sharon Sevrens. The cost of the event is $95 per person with 50% of the food proceeds being donated to benefit cancer research and treatment in New Jersey.

“I am looking forward to showcasing the freshest spring products our local farmers can provide,” says Chef Gregg.  “Chef Laird shares my passion for locally-sourced ingredients and together, we will create a meal that is a true springtime celebration that I know our guests will enjoy and will help drive up our donation to cancer treatment and research in New Jersey,” continues Gregg.

Cheers to eating a great meal with delicious wines for charity!

#SCBDExclusive: Must-Know Fon-DO’s for National Fondue Day Today!




Do you fondue? This classic Swiss meal has its own holiday. April 11th is National Cheese Fondue Day, a time to fire up the fondue pots for food, fun and good conversation.  I don’t see a better way to spend a Friday night then to Fondue it up!

To celebrate, Emmi Roth USA, whose Original Cheese Fondue is made using the traditional Swiss recipe,  is sharing the must-know fon-DO’s of fondue – everything from how to treat the host to tips for when you dip – along with some other touches of etiquette that sometimes get lost in translation.
Mind Your Manners
The simple staples of etiquette sometimes tend to go by the wayside, but they go a long way in showing the host that this hard work in creating and hosting the meal is appreciated.

  • Don’t arrive empty handed. Bringing something to dip is always a good hostess gift.
  • Be a little adventurous by tasting everything you are served (the exception to the rule is a dietary restriction, in which case you may politely decline).
  • Sample before salting. Try a bite of your food before adding anything. Fondue is already seasoned with spices and wine, so it might be perfect just the way it is.

Be A Delightful Dipper
While fondue is all in good fun, there are a few basic guidelines to follow in consideration of other guests.

  • Skewer like a pro. Be sure your food is secured to your fondue fork or skewer before dipping to avoid losing it in the cheese.
  • If you missed the first step and drop your dipper into the fondue, politely ask for the host’s help in removing it to ensure the pot remains clean for all.
  • Perfect your twirling and swirling. It is polite to make one to two small swirls before removing your food.
  • Resist the urge to double dip. Food that has been bitten should never return to the communal pot.

, Fondue

Tasting Notes
It’s all in the details, and these simple suggestions will ensure that you keep it classy, but still casually cool, when indulging.

  • Wait your turn. Allow one person to dip at a time and proceed in a clockwise or counterclockwise fashion around the table.
  • Don’t bite off more than you can chew. Dip larger pieces and then cut them into smaller bits on your own plate.
  • A moment on the lips is frowned upon. Your fondue fork or skewer should never directly touch your mouth. Transfer your food to your plate before indulging.
  • Let it cool. Never blow on freshly dipped hot food. Avoid splatters and allow your food to cool slightly on your plate.

Emmi’s Original Fondue comes in in a ready-made pouch – all you have to do is heat it up and stir, making the meal a snap to prepare for a fondue fete that’s as easy as it is fabulous.

Fondue Original Box

#SCBDReview: Get a goodnight’s sleep with .@Bedgear #SleepFuel



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Hey readers! As you know, it’s my own personal policy that, when I get a product sent to me, I always test it out for myself before I write about it.  A few months back, I was sent the Balance pillow by Bedgear. In all honestly, I hadn’t been sleeping very well so I was in need of a new pillow, so working with Bedgear was perfect.

I was sent the Balance pillow, which is meant for multi-positional sleepers. It has unique Mesh Gussets facilitate optimal airflow so you sleep cooler. It also has Hypoallergenic latex springs combined with self-leveling gel fibers. It’s definitely helped my sleeping over the past few months.

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I love a lot of pillows when I sleep and usually sleep on 2-3 if possible. When I first started using the Balance pillow I had it as my first pillow. I really liked and got used to it but my back continued to hurt me but I honestly think the pillow helped my posture because of that. I now have it as my 2nd pillow and my back doesn’t hurt and I sleep peacefully.

I love Bedgear because they customize all of their products by customer. Before my pillow was even sent to me I had to take a quick survey on my sleeping habits to determine which pillow would suit my sleep style best.

If you’re looking to get a better night’s sleep with a pillow customized to your sleeping style, I highly recommend Bedgear. I don’t think I could ever really go back to a regular pillow. I love it!


*Disclaimer: The PR team sent me this product. I was not required to write about these experiences and my opinions are my own and unbiased.*


#SCBDEvent Alert: THIS Sunday, April 6 – Chef Francesco Palmieri of The .@OrangeSquirrel .@WilliamsSonoma #Montclair for Demo & #EatInk Book Signing



Chef Francesco Palmieri of the


will be at



Sunday, April 6, 2014

630 Valley Road, Upper Montclair

(973) 783-1799


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for a Demonstration and Book Signing with

“EAT INK” Author, Birk O’Halloran -

Chef Francesco is a featured Chef in this NEW book about Chefs, Recipes & Tattoos

#DealAlert: .@JSRWeek returns this Friday, April 4th #JSRWeek



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The 10th Jersey Shore Restaurant Week kicks off this Friday, April 4 and goes until April 13, 2014. The week features three course dinners at top Jersey Shore Restaurants for either $20.14 or $30.14. Nearly 70 restaurants have signed up for the Spring event and the timing couldn’t be better after this long winter. The event is sponsored by JVrola Meats, Shore Foodie and Pine Belt Autos.

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Celebrating it’s 5th anniversary JSRW has become a much anticipated event for both consumers and restaurants. A post event survey in November showed the number of people who dined out more than once jumped 134% vs. a non-RW. Consumers also try new restaurants during RW. Over 65% went to a new restaurant during the November Restaurant Week. Restaurants reported dramatic revenue increases with 35% realizing increases of 31% and up.

New restaurants participating for the first time in April include Schneider’s in Avon, Blend on Main, Manasquan, Even Tide Grill, Sea Bright, Farrell’s Stout and Steak, Point Pleasant, Park East, Hazlet, Shore Points Coastal BBQ, Point Pleasant. We also welcome back previous participants Giamano’s Ristorante, Bradley Beach, Tulipano’s, Belmar and Bahr’s Landing, Highlands. Our new favorite, Coastal Chaos Waterfront Restaurant, is also participating!

Special events planned for the week include:

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First Bites: Kick-Off to Jersey Shore Restaurant Week. 6 top Jersey Shore Chefs create an extravagant 6 course small plate tasting menu paired with wines followed by strolling dessert carts featuring cheese, pastries, chocolate and port. Thursday, April 3rd, The Mill, Spring Lake Heights. Participating chefs include Michael Bonner of The Mill, Spring Lake Heights, Chris Brandl of Brandl, Belmar, Phil Deffina of David Burke Fromagerie, Rumson, Terry Eleftheriou of Shipwreck Grill, Brielle, Mike Jurusz of Chef Mike’s Atlantic Bar & Grill, Seaside Park and Lou Smith of the New Blend on Main, Manasquan

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“The Great Jersey Shore Burger Contest” returns to Bar Anticipation in Lake Como on Saturday, April 5th. Top Jersey Shore restaurants compete for the title of “Best Burger at the Shore”. Judging panel and People’s Choice award. Sponsored by BeachHaus Beers.

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Eat, Drink, Indulge: Mastering the Art of Wine Blending. A unique and interactive evening where the guest becomes the winemaker for the night. Guests will taste 4 different wines from Lyeth Estates, learn what differentiates them from one another and based on their own tastes, create their own perfect blend. Monday, April 7th. Squan Tavern, Manasquan. Tickets include wine and the best pizza at the Jersey Shore!

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Burgers, Bloodies and Brews is one of the most popular events on Saturday, April 12th. Harpoon Willy’s. From noon. Something new this time: Beer tasting flights! No advance tickets necessary.

Tickets on sale at at www.jerseyshorerestaurantweek.com. Ticketed events fill up quickly and limited tickets are available at the door.

Don’t miss out on these great events and amazing dining deals! Stay tuned and see where we will be dining by the shore over the next week! Cheers!

#SCBDFashion: Looking Fab in .@JCrew this #Spring!


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Retail therapy has kind of been my thing lately when I’m not eating my amazing meals. If you follow my personal Instagram page lately you’ll see some of the outfits I’ve found. Last weekend, I went to the Jersey Shore Premium Outlets with fellow team member, Lauren Emerick. We walked into the J.Crew Factory Store and I loved a ton of their clothes for the spring. This is just one outfit that I found for a great deal, for about $60.00 in total.

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My hot buys from J.Crew (shown above) were this haute sweater dress which I got for a hot deal of $40. It was right next to these sleek, black leggings that also looked incredibly comfy so I got them to go with it! It’s such a cute, comfortable, and professional outfit that you can rock at work, at home

or even at an event! Of course, I made sure I wore my favorite Ruby lipgloss by Smashbox Cosmetics with it! I highly recommend pairing any Smashbox (camera ready) lipgloss or lipsticks with outfits!

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Here’s to looking good, feeling good…and enjoying a great deal!

#SCBDExclusive: #Interview with Tom Long, founder of @ElectricSexLLC #ESC


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Here at #SCBD we are always on the look out for the hottest clothing lines and up and coming trends. I came across Electric Sex Clothing about a year ago on Instagram and had the opportunity to meet the owner, Tom this year. I love how original and unique the clothing line is. Check out my interview with Tom and get the lowdown on #ESC below…

SCBD: How long has Electric Sex Clothing be around?

TL: ESC has been a brand since 2007, unofficially; but it became an LLC in 2009. I started the brand with a friend of mine when I lived in Seattle, Washington. I decided to move to NYC to pursue the brand by myself. I started out printing my own tees in a small 9’x12’ apartment in Sunset Park, Brooklyn. To this day ESC is still 100% independent and run solely by me; with the help of some talented freelance artists that aid in bringing some of my design concepts to life.

SCBD:  How did you come up with the idea for the company?

TL: I worked at Urban Outfitters in Downtown Seattle during the Holiday season of 2006 when the idea of starting a clothing company came up.

SCBD: When and where you when you came up with it?

TL: I and my buddy, Brian Raquipiso, were folding tees during a late night close, when we decided we should start a brand and spit balled ideas for a name. We came up with Electric Sex since it was almost Christmas, and one of the all-time favorite Christmas flicks was about to be on repeat for 24 hours. If you have no idea what I am talking about, the name is taken from a line in “A Christmas Story,” during the scene where Ralphie’s dad puts his “Major Award” in the window. “Only one thing in the world could’ve dragged me away from the soft glow of electric sex gleaming in the window.”


SCBD: What’s one of your favorite designs?

TL: My favorite design out of all the ones we’ve released thus far is Sanitize NYC. It’s the modified DSNY logo with the words “KEEP NEW YORK CITY FILTHY” stacked below on a green tee/crewneck. We received a “Cease and Desist” letter from NYC telling us we couldn’t sell it anymore. A complete bummer, but it was already on its second printing by that point so we didn’t really miss out on sales. It was great to know we reached a level of recognition where the City felt threatened by us enough to get a lawyer involved.

SCBD: What shirt has sold the most so far?

TL: The Sanitize NYC and Emerald City designs were our top sellers in the history of the brand.

SCBD: What do you like about being a young entrepreneur?

TL: I learned a lot in college majoring in Fashion Merchandising and Apparel Design, and graduating with a Bachelor’s degree. I’ve worked retail management for a few years now, learning the ins and outs of the Apparel Business. I learned the right way, and the wrong ways to run a business from working with smaller independent brands. Being a younger entrepreneur has afforded me the ability to make mistakes and learn from them, while I was working a full time job. If I would’ve quit working, and focused on the brand full time, the first failure might’ve been the end of the brand.

©Luna Azul Photography

SCBD: Where do you see the clothing line in ten years?

TL: I plan on opening my own clothing/sneaker boutique that caters to individuals that want the best that independent fashion has to offer. I want Electric Sex to be a part of that experience.

SCBD: What’s one thing about ESC that SCBD readers should know?

TL: I feel like this day and age anyone can start up a clothing brand. All you need is some really solid ideas and a strong work ethic. Do what you love, and if you believe in it…others will do the same. Don’t spend too much time trying to figure out what sells and copy others…just focus on what you love, and be creative. Make your own path.

SCBD: What’s a motto you live by?

TL: Rise Above. Stand Alone. I feel that basically speaks for itself.

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Like what you see? Check out ESC’s website, here.

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