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

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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.

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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!

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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!

 

#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!

#SCBDExclusive: St. Patrick’s Day Fun in the Tri-State!

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Whether you’re Irish by blood or Irish in spirit, you can find tons of fun ways to celebrate this St. Patrick’s Day in New Jersey. The top bars and restaurants are hosting events all weekend long to help celebrate the Luck of the Irish! Check out these cool events happening in your neighborhood:

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NCAA March Madness at The Village Pourhouse Hoboken | Sunday, March 17th – Monday, April 7th

The only place to watch the NCAA March Madness tournament is with us! With specials on everything from pitchers of beer, to our signature wings and burgers, and enough HDTV’s to watch every minute of every game….how could you say no? Join us for “March Madness” and reserve your space now! For additional information and reservations, visit this site!

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Kegs & Eggs “Green Breakfast” St. Patty’s Weekend at Manhattan’s SideBAR | Saturday, March 15th – Monday, March 17th

iAdventure.com and SideBAR (115 E 15. St, NYC) bring Manhattan their 3rd Annual Kegs & Eggs “Green Breakfast” weekend bash! Join us for a weekend of everything green…Green Beer, Green Eggs, Green Bagels, Green Pancakes & of course, Lucky Charms. Tickets, including our breakfast buffet & open bar options, are available here.

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Carnival Style Deep-Fried Oreo & Ice Cream Sliders | Little Town Hoboken

Little Town’s Executive Chef Jordan Andino is whipping up his New “Secret Menu Item!”

Try chef’s Carnival Style Deep-Fried Oreo & Ice Cream Sliders, with a scoop of Chocolate, Vanilla & Strawberry ice cream sandwiched between each warm cookie. For more information & menus please visit their website.

St. Patrick’s Day Festivities @ Red Knot @ Galloping Hill Golf Course

From Executive Chef Ralph Romano: a series of delicious Dinner Specials, including Corned Beef Sandwiches, Shepherd’s Pie and Guinness-Steamed Mussels as well as (of course!) a traditional Corned Beef Dinner ($18) with potatoes, cabbage
and carrots. Irish Soda Bread, too.

This special menu will be available Friday night, March 14th through Monday night, March 17th. Additionally: From Friday to Monday, Red Knot will be decorated for the holiday and (recorded) Irish music will be playing BUT on Saturday night, a Live band playing Irish music will be featured!

For more information and to register for these events, visit the Galloping Hill Golf Course website.

 

#SCBDEvent: .@ACFashionWeek

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Get ready fashionistas! Atlantic City Fashion Week is back in Atlantic City, NJ this weekend from February 28th until March 2nd. The event is compared to the likes of fashion week in NYC, Paris, and Milan. There will be many exciting guests and designers at ACFW this year such as past contestants from Project Runway, Cory Wade Hindorff from America’s Next Top Model, current Miss NJ Cara McCollum, and many other important people! The fashion shows will take place at The Pier Shops at Caesar’s, located just off the boardwalk in Atlantic City. It is a beautiful venue that features a 48 foot runway, as well as amazing fountains that change color surrounding the runways.

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Each night the shows run from 7 PM until 9 PM. Friday night will highlight Ready to Wear fashions, while Saturday is the Couture fashion shows. Sunday is an even more special treat with the South Asian Fashion Festival. This final night of ACFW will feature fashions from several countries in South Asia, as well as a pageant. It should be a very exciting weekend! Tickets are $35 a person for Friday and Saturday nights of the event, and $40 for Sunday’s event. Small Chick Big Deals will be there covering the event and live tweeting all weekend! Don’t miss this exciting event in Atlantic City!

#SCBDEventRecap: #SCBDTeam takes Pizza Making Class at .@MilliesOldWorld

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Recently, the SCBD Team attended a pizza making class at Morristown, New Jersey’s own Millie’s Old World Meatballs and Pizza. Millie’s is a family style restaurant that was first opened by two brothers in honor of their grandmother and boasts an extensive menu of authentic Italian cuisine prepared in wood-fire and coal-burning ovens. Read what the team had to say about Millie’s, but be warned: your taste buds will soon be screaming for a taste of Millie’s dinner menu!

Being founder & Editor-in-chief of SCBD, I am always happy and love to give my team and I awesome experiences that we all love, whether it be a food and beverage adventure, fitness, etc! I came across Millie’s this summer when Jason & I were walking through Morristown looking for a place to have dinner. We didn’t want to go to a place we ate at before and Millie’s looked interesting, and we really liked the menu. We had a superb experience that time we went so once I saw Millie’s offered pizza making classes I knew the SCBD Team and I had to check it out and fill you in on the amazing experience.

Mind you, I was jetlagged that day due to work travel the week before and I had a great time and tried not to let it get in my way. Our instructor was the executive chef, Pete. He gave us the basics on the pizza dough, showed us how to properly roll it and last, create and cook our pizzas. We were treated to lunch filled with Millie’s specialties from their vodka and marinara meatballs, signature salads, prosciutto and handmade mozzarella and more. They also provided us with their variety of fountain drinks and they had ice for us to put our wine in.  I would recommend this to any foodie who wants to have a fun party or celebration, you learn a lot about pizza making and get to enjoy the great food serve.
 - Sara Monica, The Small Chick

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This Small Chick, Big Deals team event was a Pizza Making Event, and I do recommend doing this with your friends or family. We were taught how to properly roll out the dough, some history of the restaurant, and the options of pizza we have. Then, our instructor explained all the choices of toppings, cheese, and sauces we could use. They had a ton of choices. I couldn’t choose just one, so I split my pizza into three sections. The first two sections I put red sauce and a white pizza base with a vegetable mix (which included eggplant, peppers, artichokes, zucchini, and mushrooms,) and I topped it with basil. The final section was a white truffle cream and Prosciutto. Once the toppings were on it, we had the chef take the pizza and cook it. It took less than 90 seconds to bake! Then it was done. I loved all three types, but my absolute favorite was the Truffle cream and Prosciutto.

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Once we got back to the table, we had meatballs waiting for us in two different sauces: Vodka and Marinara. We also had two salads, the Arcadian Salad (which had candied walnuts, gorgonzola with apple smoked bacon in an apricot vinaigrette) and an Antipasto Salad. Everything was so good, the meatballs were so big and tasted so fresh. I couldn’t choose which sauce I liked better, both were so tasty. -Kristen Heard 

My first time at Millie’s was definitely a memorable one. Pete, our instructor, was very friendly and patient with us pizza novices, and I really enjoyed learning about what it takes to make some delicious pizza. I loved how hands-on the experience was and that we could make mistakes and Pete was there to help us get it right. The best part was being able to be behind the counter and make my pizza just like the employees do. Watching the process while dining is one thing but to be a part of it was fun and exciting. The sauces and toppings to choose from were delicious from freshly made mozzarella to a truffle sauce, (what?!) which were both absolutely amazing on my pizza. After making our pizzas we came back to a table full of meatballs, salads, fresh mozzarella and prosciutto as well as an antipasto. We ended the meal with a Nutella pie which was the cherry on top of a delicious meal. I highly recommend going to Millie’s for some amazing food and a friendly staff. I will definitely go back for more deliciousness! -Kristen Lefkus 

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If you have a chance to take one of Millie’s Worlds Pizza making classes, it is definitely a must do! Not only do you get to make your own pizza, you also get to eat it along with learning some cool facts about Millie’s Restaurant. While attending this class, I learned about two different kinds of ovens they use for their pizza making: coal-fired and wood-fired, each adding a little different touch. Peter the Chef at Millie’s teaches the class and gives hands on instructions of how to properly roll, flatten and prepare your pizza. Next, we went over to the kitchen where we were able to get creative with as many toppings and sauces as we would like. Since I couldn’t choose just one, I made four different slices in one! Our pizzas were cooking in the wood-fired oven, which bakes at 900 degrees and is finished in a matter of 90 seconds. When our pizza was finished we got to try some of their antipasti salads and their fresh mozzarella platter with prosciutto. We also had their famous meatballs! This recipe was passed down by the owner’s grandmother. You have a choice of marinara meatballs or meatballs with vodka sauce. Everything was to die for at Millie’s, but my absolute favorite was the Nutella pie for dessert which is topped with fresh cannoli cream. My experience at Millie’s was so good, I was back the next week for more! -Jessica Danto 

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Despite running late due to a “light dusting” of snow, I had a really awesome experience at Millie’s Old World Meatballs and Pizza. I walked in to a table full of beautiful salads, mozzarella cheese platters, and meatballs. I started with a plate of the arugula salad and some homemade mozzarella. The salad worked so well together, especially with the prosciutto-wrapped breadsticks. I tried the arcadian mix salad next and was equally impressed; however, the star of the dish was the applewood smoked bacon. The strips were thick and crispy, with a really deep smoky flavor. The mozzarella was creamy and incredibly fresh. There is a huge difference between mozzarella made in house and mozzarella that is brought in. Because I was late, my pizza lesson was a private lesson. I went into the kitchen prepared to show off my pizza-making abilities only to find that Neapolitan pizza is very unique. After a valiant first attempt at stretching the dough, I was ready to top my pizza. I decided to make a ½ margherita, ½ Helena pizza. I topped the margherita side with fresh basil, homemade mozzarella, tomato sauce, and sprinkled it with parmigiano reggiano. The Helena side was my own creation of white truffle cream sauce, broccoli rabe, roasted tomatoes, mushrooms, and diced onion. The pizza was so light and crispy and restored my confidence in my pizza craftsmanship. For dessert, we had nutella pizza with scoops of cannoli filling on each slice. Pizza, nutella, and cannoli: there is so much beauty in this world. I am so glad that we had this experience as a team, and I will definitely be back soon. -Helena Riede

I am so pleased that I was able to take part in the experience of learning how to make wood-fire pizza at Millie’s Old World Meatballs & Pizza. Chef Peter and the staff provided a fun and interactive class for our group. What made the class special was learning the background and technique of what makes Millie’s pizza dough so unique. Chef Peter exudes passion for everything from the fresh and homemade ingredients down to the final product. This really shone through in his teachings and demonstrations. Savoring our homemade pizzas paired with some other house specialties that Millie’s shared with the group was the perfect end to a great afternoon. Millie’s Old World Meatballs & Pizza will definitely become a regular in my restaurant rotation!  -Missy Somers

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The Wood Fire Pizza Making Class is new to Millie’s. It is around $25 per person (tax & tip not included) and involves you making your own pizza, meatballs & salad for the table. Contact 973.267.9616 or email events@milliesoldworld.com for more information or about having your own event or private party!

#SCBDReflection: Oktoberfest at Bottle Hill Pub

633895436145193925_2353I attend a relatively small private university in northern New Jersey, Fairleigh Dickinson University (FDU). I live on the college at Florham Madison campus. There are nights that I don’t want to drive or take the train outside of campus to Morristown, just to enjoy a bar. The most realistic way of celebrating the fact that I’m now a twenty-one-year-old senior in college is to go straight to the student center on campus and have a drink at the Bottle Hill Pub with The Banker and Not The Pianist.

2012022811362161Given that I’ve passed by the pub in the student center for the past three years on various pub nights, I knew what my expectations were supposed to be. This wasn’t Iron Bar or Dark Horse in Morristown. This FDU’S campus. Having a few beers with The Banker and Not The Pianist on a Wednesday night before all three of us had a class on Thursday morning, was a fair proposition for an excuse to attend Oktoberfest at Bottle Hill. There was no obvious decor to indicate that it was Oktoberfest beyond flashcard-size paper, German flags at the bar, printed out with fun facts about Germany and Bavarian culture. However, there were free pretzels, and you can never turn down free food.

photo 2There is new furniture in the pub as compared to the way it was last semester. Now the furniture is bright, bold, and contemporary. The furniture has been likened to a McDonald’s PlayPlace. I find it to be an upgrade from last year’s high-top, all-blue plastic chairs that showed no variety whatsoever. Now, the furniture is an array of shades of blue, orange, and green.

photo 1The crowd at Bottle Hill reminded me of a neighborhood bar, where everyone knows each other because it’s such a tightknit community. There is no inappropriate, sweaty grinding at 10 PM on a Wednesday. Instead, there you can find your peers singing 1990s nostalgic karaoke hits. As I’m finishing up my senior year and growing as both an academic and a career woman, I find that the sweaty nights of dancing in clubs with strangers, strobe lights, and fog machines are not as fun as I pictured them to be as a young, freshman girl. Now, I find that sitting next to a few friends, talking about your hopes, fears, and aspirations, and asking the bartender you have an elective with to pour you another Yuengling is less expensive and more satisfying. Cheers!

 

LINKS:

http://fdu.edu/ FAIRLEIGH DICKINSON UNIVERSITY MAIN SITE

@FDUWhatsNew

@BottleHillPub

 

 

#SCBDExclusive: Interview with Abbey & Lindsay, Owners of Cake Couture NJ!

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Cake Couture NJ is a home-based custom cake company founded by two Jersey girls from my hometown of Howell, Lindsay Mauser and Abbey Lanz. Last time I was home I had the opportunity to interview them on the company, their cakes, and more!

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SCBD: How long have you been baking and cake decorating?

CCNJ: We’ve been baking as long as we can remember. We started getting into cake decorating by taking classes at Michael’s when they had them locally. Abbey received her degree in pastry from the Culinary Education Center of Monmouth County in 2011 where she performed in pastry competitions too. She’s always been more passionate about cakes rather than general pastry, you can see it in our work.

SCBD: Who came up with idea to start Cake Couture NJ?

CCNJ: We started making cakes for family about 4 years ago and then came up with the name and really started our business three years ago. When we first started it was Abbey and my (Lindsay’s) sister Erin but Erin wasn’t as passionate about it after a while so I stepped in and we’ve been successfully working together since. We feel that our cakes aren’t just any cakes so we felt that Cake Couture was the perfect name for us.

SCBD: What is special about your recipe compared to others?

CCNJ: Well, you can’t really compare us to any other cake or cupcake out there. We’re very creative and are constantly coming up with new recipes to try. We love coming up with new recipes for flavors we like.

SCBD: I’ve seen pictures of your cakes and the artwork looks so professional. How did you learn this?

CCNJ: We learned the most by doing it all the time and through trial and error. It’s all about finding the right temperature, etc.

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21st birthday beer cake

SCBD: What’s a new flavors are you working on?

CCNJ: We are currently working on summer flavors, our latest creation is working on some summer cocktail cupcakes like margarita, and more!

SCBD: What’s the most popular cake flavor order you get?

CCNJ: Our vanilla with vanilla butter cream and red velvet with cream cheese frosting are our most popular.

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Cupcakes with faces of Aunt & Grandma

SCBD: What’s the most unique order you’ve had?

CCNJ: Our most unique order so far was for cupcakes with our client’s grandma & aunt’s faces on them. It took a lot of work but it was fun to do and rewarding at the end.

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21st birthday cake

SCBD: What was your first order? Who was it for?

CCNJ: Our first order was for a 21st birthday at a big banquet hall, we were pretty nervous but it was a success. The cake had pink quilted zebra print on it.

SCBD: What’s a quote you both live by?

CCNJ: “She who leaves a trail of glitter, is never forgotten.”

SCBD: What’s Cake Couture NJ‘s motto?

CCNJ: “Made with Love” which we always have on all of our orders and ”Edible Art For Magical Moments”.

SCBD: Where do you see Cake Couture NJ in five years?

CCNJ: We have high hopes and would love to be doing bigger events and have it turn into our full time job. We are looking forward to having bigger orders and to be in demand in the tri-state area. We are  working with the Ronald McDonald house on their event in May and donating a cupcake tower to their silent auction on May 19.

SCBD: Last, what do you want SCBD readers to know about Cake Couture NJ?

CCNJ: Nothing is impossible for us, we are willing to take any order. We take our time with every order and are very critical of our cakes. We do consultations and tastings for cakes for any event.

Harry Potter cake

Harry Potter cake

Make sure you like Cake Couture NJon Facebook  follow them on Twitter @CakeCoutureNJ! I’m definitely looking forward to working with them more because they have such a great thing going!

Cheers– let’s eat cake!

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The Martini Glass Every #JerseyGirl Should Have…Cheers To Being A #JerseyGirl!

Looking for the perfect gift for the Jersey Girl in your life? Then look no further then the Jersey Girls Martini Glass by Designs by Lolita ($24 value).

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The glass has Jersey Girls written right in the middle of it (shown above) and has cute little Jersey sayings around it like a ferris wheel with Atlantic City, the parkway sign, hairspray, and more. Oh yeah I can’t forget it says that we don’t pump our own gas! I love how fun, cute and creative it is!

It also comes in the signature Designs by Lolita gift box and a recipe for the “Jersey Girls” Martini (shown below).

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This glass is an ideal gift for Valentine’s Day, birthdays, or any celebration!

Cheers! :D

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*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.*

#SCBDExclusive Interview with Jessica Stambach of Nonna’s Kitchenette of the #GreatFoodTruckRace!

Nonna’s Kitchenette is an Italian catering business founded by three Jersey girls. They also had the opportunity to be on the show lead by Food Network’s own Tyler Florence, The Great Food Truck Race. After various challenges they made it to 2nd place, check out my interview below with Jessica Stambach one of the ladies of Nonna’s Kitchenette and got the 411 on how they started and what’s in store for their future!

The ladies of Nonna’s Kitchenette!

SCBD: Thanks for letting me interview you. It was great to meet you and see fellow Jersey Girls on The Great Food Truck Race. I have a few questions. How did you all meet? Have you all always been foodies and love to cook? What part of New Jersey are you all from?

JS: Lisa & I met in Pre-school and Lisa actually met Jaclyn out in Los Angeles when both of them were living there. I then met Jaclyn through Lisa.

We all have Nonna’s who passed down recipes and their love for cooking. Growing up in households where food was everything, as adults we continue to share the love for cooking.

Lisa & Jessica are from Parsippany, New Jersey. Jaclyn is from West Caldwell.

SCBD: What inspired you to start Nonna’s Kitchenette?

JS: Well Lisa & I knew for years we wanted to share our love for cooking with everyone. However, she lived in California and I lived here in New Jersey. Several years later she moved home and sure enough we got started right away on creating a catering company and questioning the idea of a food truck.

SCBD: How did you find out about The Great Food Truck Race?

JS: I had watched previous seasons of the show and thought how great it would be if we could be on it, although we didn’t have a truck yet but we were looking at some. Lisa and I kept checking back for the casting of the show and one day there it was and in the best possible scenario. They were looking for people who have always wanted to own a food truck and start the business but people who have never owned or operated one before. We thought for sure right then and there it was meant to be.

SCBD: What was your favorite challenge on the show?

JS: I would say our favorite challenge was the French toast challenge. We won!

SCBD: What was your least favorite?

JS: I would say the cactus challenge but not because of the taste but because I had cuts in my hands for days!

SCBD: What was a lesson the three of you gained from the show?

JS: There is no specific lesson we learned as we learned everything about running a food truck from the inside and out. It was the best thing that could have happened to us because we truly got to experience all the aspects of it.

SCBD: Since you are all Italian, what’s the secret behind the Nonna’s Kitchenette meatballs?

JS: Well surely, the answer to this is love & of course fresh ingredients. Plus some fun twists like adding fresh chopped basil & fontina cheese.

SCBD: What was your favorite dish to cook on the show?

JS: I wouldn’t say we had a favorite to cook because they were all so great. Especially because they were all loved by everyone!

SCBD: What’s a personal recipe you recommend to an amateur chef like me? Who taught you this recipe?

JS: Well I would say our meatballs or our French toast recipe. We used flavors we grew up with but with our own twist. So we really self taught ourselves them. However, they’re our little secret!

SCBD: What was a motto you ladies lived by during the Great Food Truck Race?

JS: Our motto was to hustle always. We just had to give it our all, all the time!

SCBD: What’s one piece of advice you’d give to someone starting a career?

JS: I would first say to follow your dream but also to remember that things do not come easy and that you have to give it your all to succeed.

SCBD: What’s next for Nonna’s Kitchenette? Where do you think the three of you will be in 5 years?

JS: Currently Nonna’s Kitchenette is launching in Los Angeles with hopes to shortly launch in New Jersey soon after. I am most excited about writing a cook book based on my Nonna’s recipes and some of my own. I would hope to see my cook book published and doing well. As for the girls I cannot speak for them but I would say running the food trucks on the East and West coasts.

Thank you again for letting me interview you. It was great to meet you and hear about your experience on The Great Food Truck Race. Don’t forget to take a lot at the Nonna’s Kitchenette site, here.

Look out for more interviews on the way! Happy Eating! :D

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