#SCBDBeauty: Makeup Application Tips and Tricks from .@bluemercury Spa in @TropicanaAC




I stopped in Bluemercury Makeup, Skincare, and Spa store in Tropicana Resort and Casino the last time I was in Atlantic City. I stopped in during some down time to take a look at the spa packages, makeup, and skin care products offered. I have shopped here before and love the staff; they are always so helpful and knowledgeable. This particular time I came across a very experienced young woman, Christina Judeich, who helped me with some products. We hit it off from the start; she was so easy to talk to about makeup, skincare, and life in general. So easy going and so experienced with a past working it various makeup companies and high-end department stores counters. Christina really knows her stuff about skin, makeup, and skincare products and shared some her knowledge and tips with me! She is definitely a professional makeup artist.


After bring introduced to the Beauty company Trish McEvoy, I knew I would have a new obsession. My first purchase of Trish McEvoy was the Intense Gel Eye Liner in black and 24-Hour Eye Shadow and Liner stick in Smokey Quartz. These two products are awesome and I highly recommend them. After buying these, it was decided that I was going to come back the next day to play around with some makeup! So I went back in the next day and we started to have fun. We went towards a Smokey eye look and used a mixture of products by NARS, Laura Mercier, and Trish McEvoy.


For the Smokey Eye, we started with an Eye base. It is always a good idea to have a base for eye shadows; it makes a smooth pallet to work with and helps the shadows to last longer!  The base used on my eye lids was a neutral color by Trish McEvoy. The base color can be anything pretty neutral, every company sells them. At home I have some brands such as Chanel, MAC, Bobbi Brown, and Benefit. I have found that no matter what company I use, they always help and work similarly! So pick your favorite brand, I always mix it up since all the companies offer different shades! The best way to find your favorite is to try it. One thing I love about some companies and places is you can return it if you dislike it! There are always websites and phone apps that do similar, if you hate it you can ‘trade it’ with someone else.


Pic 3

After the primer is on, Christina used the Trish McEvoy stick that I bought the day before. She wiped it all over the lid, it was pretty thick! Then she took a brush (to be specific NARS #40 Eye shadow Brush) and blended it in. This was a tip I never knew about! You can use eye shadow brushes on cream and stick shadows! I always thought you could only use them on powder shadows and that you don’t have many options with blending with cream based shadows. But fear not, you can blend, blend, and blend away! Another TIP- you can never blend too much! Keep blending until you are satisfied, you can always blend more at the end too!

Pic 4


The next step was adding eyeliner. I think this is my favorite and will be my most used lesson for getting going out and feeling fabulous! The eyeliner, which we used the one I purchased the day before (Trish McEvoy in black), was used as a color for the Smokey eye. For this part, she put a little bit of the liner on her hand and used it as a palate. She used a contour brush (as pictured below) to take the color from her hand and blended it into the crease and corner of my eye lid. This is a lot of blending, but don’t be shy. You can blend away; it doesn’t have to be perfect either! Once you finish you will see everything come together, but until then it’s okay to have it be a bit messy. Usually I give up half ways through because it looks too dark and messy. Christina helped me realize that if you keep going, blend more, and add some other color it will come out complete. Don’t give up, be persistent.

Pic 5With the same liner, she then drew on my upper lid a thicker line. She took an angled liner brush to flick out the edges and help spread the color towards the lashes if there were any gaps. This was great because it allowed the liner to be cleaner and left no spaces between the liner and the lash line. You can also add some liner to the water line on the top lashes and the bottom lashes. This eye liner is great; it goes on so easily, but as most liners the bottom water line washes away. It stays for a while, but it is something to reapply if you want a dark bottom last line. Trish McEvoy liners do go on so smooth and easily, and then they dry and stay on! So when going to use the angled brush, you need to move quick before it dries. Once it dries it doesn’t really blend and move easily. Finally, before the brush dried she took the ‘leftover’ liner on the brush and lightly swept below my bottom lashes. It had enough color to add a light accent; it wasn’t super dark as it would be if done with the actual liner.

pic 6                          Pic 7 pic 8

The final shadow step, besides more blending, was buffing together a Laura Mercier eye shadow powder in Shimmerplum. It is a purplish color with shimmer! This was then blended and added to my eyes toward the crease a bit. I love the color; it really added a nice shade and dulled the harsh black. Remember too, you can never blend too much! Final touch was Mascara. I am obsessed with my mascara, Peter Thomas Roth. It also aids in lash growth, but I was concerned with thickness. While my lashes look fabulous and are longer, they are thin so they don’t pop as much as I would like! By adding Laura Mercier’s Faux mascara, it really added volume! The funny part to this if I had purchased this one before I bought my Peter Thomas Roth mascara, so I was so excited to take it out and use it again!

Pic 10

Any other tweaks needed must be done before mascara is added. I actually finish my whole face, and then do the Mascara dead last. But either way, finish your eyes and blending before mascara goes on! One last thing with my eyes was my eyebrows. I have very light eyebrows and never think to accent them. Christina showed me that accenting them really makes a difference in the makeup and final look. She used Laura Mercier’s Brow Pencil in Fair Blonde to color in, shape, and then blend. If you have fair hair, I recommend doing this. It is such a little and easy adds, but makes such a difference in the final look. I purchased this product and am very excited to add it to my daily routine.

Eyes are finished, now the face! Christina tried out some products by Hydraboost M-61. My skin was screaming out for hydration, and I do have great products at home but I have not been good with using them! So she recommended trying the m-61 Power Glow Peel. I will actually do another blog post about this product, so keep an eye out for my future post on how the m-61 Power Glow Peel works and what it can be used for and to help!

During the makeup play, she put on the Hydraboost M-61 Hydrating Vitamin B5 Peptite Serum. This is the first step of a three step system. You do not have to use all of them; you can mix it with your own products. I got a small sample of this first product and I am going to try it with my everyday moisturizer! The second step was the Hydraboost Moisturizer M-61 Hydrating Peptide and Vitamin B5 Moisturizer and Primer. This goes on second and goes on so smooth. With having two products on my face, I felt moisturized and hydrated and it felt so light and comfortable. The final step was the Eye Hydrating peptide and Vitamin B5 eye cream. This combo was great, I loved it all!


Foundation would be next. I prefer using powder; I use BareMinerals foundation powder, so we used the recreated Laura Mercier Smooth Finish Powder Foundation in Number 1. I loved this product, it went on so easily. We used a brush, but it also comes with a puff. I prefer brushes, but either way it goes on smooth and feels so light! Along with foundation, we added a mixture of Secret Brightener and Concealer in Number 1 by Laura Mercier. This was added with a very thin brush and blended under my eye with the brush. By using the brush instead of a finger, it allowed it to get closer to my lash line and blend very well. You can finish with your finger, but DO NOT WIPE! Instead, dab you finger along the bottom, dab dab dab!


We then finished with a Bronzer/Blush in one by Laura Mercier in Moca Spice. The Blush/Bronzer was placed under and long my cheek bone. It is a lighter color, but really highlighted my face well! On the apple of my cheek, Christina added a Lotus Pink to accent slightly. Another great finishing touch! One more step, and I am ready for a night out and feeling fabulous! Last but certainly not least, lip color! Two different products were used for my lips. First, with a brush, Christina applied a Laura Mercier Lip Stain in Shy Pink and finished the top with NARS Coeur Sucre. Together they made a beautiful color, nothing too drastic or bright. It wasn’t sticky either and lasted a while!

Pic 11 Pic 12

All in all, I had a fabulous time bonding with Christina and having fun learning tips, tricks, and about products. Having a background like she does really allows me to understand makeup and my own skin better. She knows her products and ingredients, she knows how to apply and what is best for you. I cannot wait to go back, buy more, and maybe get more tips! I am so happy with everything I learned. I use her tips everyday now! I did learn to not be afraid to ask questions, you’ll learn a lot!







#SCBDEventRecap: @ACFashionWeek 2014


I had the opportunity recently to attend Atlantic City Fashion Week from February 28th through March 2nd. The event was held at the Pier Shops at Caesar’s, which is a beautiful building right on the ocean in Atlantic City. The event brought out designers from all over. The atmosphere at the event was just fun and energetic all weekend!


The first night of the event featured ready-to-wear and plus-size designs. The first few designers specialized in kids wear. The designs were adorable and so were the models. One of the crowds’ favorites was Yallipop who incorprated bright colors and fun tutus in their line.


Students from the Art Institute of Philadelphia also showcased some of their work in the show. There were a lot of really talented designers. My personal favorite of the night was Tirusha Dave. Tirusha is the Editor-in-chief of Bravura magazine. She debuted her resort collection at Atlantic City fashion week. Her collection included a lot of bright colors, fun prints, and just an overall unique collection ready to wear on your next vacation.


Day two of the event was Couture. The venue was sold-out and the crowd was buzzing with excitement for the designers. Well-known designers such as Tiffany&Co and Michael Kors were the highlights as they debuted some beautiful clothing and accessories. Also, previous contestants on the popular reality show, Project Runway, showed their collections. This included Helen Castillo, Lantie Foster, and Dom Streater.


My favorite collection of this night had to be Lina Teixeira. Her designs were very couture and her use of accessories was just fabulous. Other designers from this night included Ketelyn Hartm Sharon Cox Cole, Zathan Marcs, and many more. The event was organized very well and the venue was perfect.

Atlantic City fashion week will be held again in the fall for Spring/Summer 2015 collections on September 25th through the 27th at Bally’s Hotel and Casino. It’s definitely an event you don’t want to miss out on!

#SCBDFavorite: Fresh, made to order #donuts .@DoCoCompany in Farmingdale!



Lately I’ve been trying to eat healthier but I always have a huge sweet tooth. One of the perks of living in the Jersey Shore area for me lately is that there are a few places where I can get fresh doughnuts. In case you missed it, I wrote a post on Ob-Co’s in Toms River when I started SCBD. Well readers, I have good news… DoCo, The Donut & Coffee Company in Farmingdale is making a name for itself and its delish!


Every time I come in to DoCo to get my donuts I leave with a smile on my face. Each donut is made to order so you can have whatever you want on it. If you are like me and can’t decide they have a menu of suggested flavors. My two favorite flavors are the Asbury Rainbow and the Peanut Butter Chocolate. They also carry their own version of the Kronut if you feel like being adventurous.


If you go I highly recommend you grab coffee, hot or iced because they serve TM Ward coffee which is based out of Newark. The coffee is strong and pairs perfectly with the donuts!


Planning on taking a trip down to the Jersey Shore this summer? Grab some donuts & coffee at DoCo on your way there, it’s so worth it!!!

#SCBDRecipe: #Easter Recipes





Easter is the Sunday, April 20th. Whether you’re hosting your family for an Easter feast or heading to a friend’s house for dinner, these simple recipes are sure to be a delicious crowd pleaser!

Kings Food Markets, a gourmet food market located in New Jersey, New York and Connecticut, is the one-stop destination for all of your holiday needs. Here is a sampling of their unique Easter products to keep your holidays fresh and delicious.
Give the traditional chocolate bunny a facelift this Easter with these tasty treats!

  • Chocolate Covered Rice Crispy Treats: What’s better than these crispy-yet-gooey bars? Dipping them in chocolate! Kids and adults alike will love them. Be sure to try Kings’ Long Grove Easter Playful Pals.
  • Ice Cream Bars: Warm weather (which we hope is on the horizon!) calls for a cool treat, and the song rings true – we all scream for ice cream! No matter your age, ice cream bars are a favorite among all. Check out Kings’ favorite: Long Grove Ice Cream Bars.
  • Organic Gummy Bears: Switch up the jelly beans to gummy bears this year with Kings’ Yummy Earth Organic Gummy Bears Easter. With real fruit extracts and no gluten, dairy, nuts, soy, or artificial colors/dyes, you can rest easy that these treats are good beyond their taste.

Easter foods can be delicious but typically aren’t the most healthy. While most people tend to save their cheat days for holidays and throw calorie counts out the window, there are still delicious ways to indulge without the guilt this Easter. Natural food Chef Jesa Henneberry specializes in preparing nutritious meals for people who are trying to lose weight or for those who have food allergies. After graduating from the Natural Gourmet Institute in New York City, Henneberry has made savory Vegan and Paleo dishes for celebrity clients that you can now recreate at home!

Jerk Chicken with Mango 2

Grilled Jerk Chicken Thighs with Mango Chutney

Jerk chicken ingredients:

  • 1/3 C sliced scallions
  • ½ small red onion
  • 1 large clove garlic
  • 1T coconut sugar
  • 2T lime juice
  • 2T extra virgin olive oil
  • ½ tsp allspice
  • 1 ½ tsp dried thyme leaves
  • 1T habanero mustard
  • 1 large jalapeno pepper seeded
  • ¼ tsp salt
  • 1½ lb boneless skinless chicken thighs

Mango chutney ingredients:

  • ½T extra virgin olive oil
  • 1 small red onion medium dice
  • 1 T minced fresh ginger
  • 1 jalapeno pepper seeded and finely diced
  • 1 clove of garlic
  • ¼ tsp salt
  • 2 cups diced mango
  • 1 red bell pepper medium dice
  • ¼ cup coconut or apple cider vinegar


  • Combine scallions, red onion, garlic, sugar, lime juice, olive oil, allspice, dried thyme leaves, mustard, jalapeno pepper and salt in a food processor; process until smooth.
  • Pour onion mixture over chicken into a medium bowl, toss to coat and allow to marinade for 30 minutes.
  • Remove chicken from marinade, season with salt and pepper.
  • Heat a grill pan on high heat. Grill chicken for 5 minutes on each side or until done, allowing nice grill marks to appear.
  • Heat ½T olive oil in a small saucepan on medium heat. Sauté onions, ginger, jalapeno pepper, garlic and salt until onion is becoming translucent. Add diced mango and bell pepper; continue to sauté until mango starts to soften, about 5 minutes. Pour vinegar into pan and continue cooking until mango is fork tender and most of the vinegar has cooked off. Season with additional salt and pepper if desired.
  • Spoon mango chutney over grilled chicken thighs to enjoy!

Caviar and Yogurt Topped Cucumber Slices

Caviar and Yogurt Topped Cucumber Slices:

Caviar is one of the most festive and elegant party foods. It is considered the “food of kings,” not just because it is such a delicious indulgence, it is also incredibly healthy. Usually served on miniature pancakes potatoes or crackers with sour cream, we are it up with a low carb cucumber base and a small dollop of Greek yogurt. Just as divine!

Serves: about 15
Serving size: 3 slices


  • 1 Cup plain full fat Greek yogurt, strained through a coffee filter overnight.
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp salt
  • 2 English cucumbers, sliced on the bias ¼” thick
  • 1, 2 oz jar of caviar (I used whitefish caviar)
  • 1, ¾ oz box of chives, cut into ½” lengths


  • In a mixing bowl, fold the yogurt with paprika, cumin and salt until well mixed.
  • Using a teaspoon or small scooper, place a dollop of yogurt mixture on the center of each cucumber slice. Top the dollop of yogurt with ¼ tsp caviar. Top each with 2 pieces of chive in a diagonal “x” fashion.
  • Arrange on a platter to serve. Enjoy!

Porcini Risotto


Who needs marshmallows and jelly beans when you can celebrate Easter Sunday (and the day after, which is another holiday in Italy known as Pasquetta, meaning “Little Easter”) on a feast filled with springtime Italian cuisine?!

2014 New York Emmy Award Nominee Vic Rallo is the host of the PBS show, Eat!Drink!Italy! with Vic Rallo. Vic is also the author of 21 Wines, owner of Rallo Wines, and owner of two Jersey Shore restaurants—Basil T’s Brewery and Italian Grill in Red Bank and Undici Taverna Rustica in Rumson. Below are two of Vic’s modern recipes for classic Italian dishes.

Porcini Risotto

  • 1 pound of aborio rice
  • 4 cloves of peeled garlic (crushed)
  • ½ cup fine chopped onion
  • ½ pound fresh porcini (cut into quarters length wise)
  • 7 ounces extra virgin olive oil
  • ½ pound fresh ripe grape tomato
  • ¼ cup chopped Italian parsley
  • ½ ounce dried porcini mushroom
  • 40 ounces water
  • Salt and freshly ground black pepper

As you make the risotto you will continually need liquid to add to the risotto. On the back of the stove in a pot that will hold 6 quarts of water, heat the pot until the water is simmering. In that water put ½ ounce of dried porcini and sea salt to taste. The water should taste seasoned. This will flavor the water so your risotto is not bland and flavorless. In a large fondo (a pan six inches high and approximately twenty inches round) add 4 ounces of olive oil at medium heat, when heated add the finely chopped onion and sauté until translucent. Now add the rice to the fondo, the idea is to lightly toast the rice before adding the liquid. Using a wood spoon stir the rice until so it does not stick, until it starts to toast and turn light brown approximately 4-5 minutes. Use the spoon to push the rice against the sides of the fondo as stirring. This process allows the rice to release more starch during cooking. Once the rice is lightly toasted using a 6-ounce ladle begin to ladle the hot liquid from the pot on the back of the stove into the rice one ladle at a time. Remember to keep stirring the rice as it prevents the rice from sticking to the pan but it also helps the rice release its starch, which is vital to the creaminess of risotto. As each ladle of liquid is absorbed by the rice, it is gaining flavor and texture, as each ladle of liquid is absorbed add another ladle to the rice. Making great risotto is tedious but worth it in the end! Keep stirring the risotto with the wood spoon and adding liquid until the rice becomes very creamy and tender, but the center of each rice grain should still be firm, al dente. This entire process should take approximately twenty minutes and use eight to ten ladles of water. Place in serving bowls immediately.

Porcini Mushrooms:

In a fourteen inch sauté pan put three ounces of olive oil and heat at medium heat. As oil starts to get hot add the crushed garlic to the sauté pan.  Continue to sauté the garlic until the garlic starts to brown.  At this point add the porcini mushrooms, tomatoes, parsley and salt and freshly ground pepper to taste. Cook for five to seven minutes until tomatoes start to split open, place a spoonful of the porcini mixture on top of each serving of risotto. Finish the serving plates with a drizzle of extra virgin olive oil.

Artichoke 2

Carciofi Ripieni (Stuffed Artichoke)

Yield: One artichoke per person


  • 4 jumbo – 18 count artichokes
  • 1 piece of day old focaccia or Italian bread (grind in food processor)
  • 8 ounces grated Grana Padano
  • 2 ounces chopped fresh Italian Parsley
  • ½ cup chop fresh garlic sautéed until light brown
  • ½ cup of onions chopped fine and sautéed till translucent
  • 10 ounces Paesano extra virgin olive oil


In a medium-mixing bowl combine ground focaccia, parsley, garlic, onions, 8 ounces Grana Padano, Fresh ground black pepper, and 6 ounces of olive oil. In a 8 quart sauce pan fill it ½ full with water add 1 teaspoon sea salt. Cut and clean artichokes. Spread artichoke leaves open and push bread mixture into each artichoke. You want stuff each artichoke to the top with bread mixture. Place artichokes in saucepan they need to fit snug but not tight. Cook at medium heat for approximately 45 minutes. The true test is to pull on artichoke leaves to check if they are done. If leaves fall off easily artichokes they are cooked. Serve each artichoke in a bowl spoon some of broth left in pot over each artichoke. Finish with Paesano extra virgin olive oil and grated Grana Padano cheese.

#SCBDReview: .@SpuntinoWineBar with Wine Boy



Spuntino Wine Tapas Logo


Wine Boy and I were craving small plates and wine after a long day of working together, so we headed to Clifton, New Jersey. Right by the AMC Theater is an Italian Wine Bar and Tapas restaurant called Spuntino, known for its fabulous selection of Italian wines and small plates. The atmosphere was welcoming and I loved the decoration of wine racks surrounding the entire restaurant. The restaurant was divided into two main parts: the bar area and the rest of the restaurant with tables and booths.

Wine Boy and I had the nicest waitress: her name was Allison, so I highly recommend grabbing a table that is served by Allison. That night, Wine Boy and I shared truffle French fries made with truffle oil, Parmigiano Reggiano, and Italian herbs. After that, we shared spaghetti alla carbonara with bacon, peas, Pecorina Romano, and egg yolk. Finally, we had speck, which is smoked prosciutto, from the Aldo Adige region in Italy, served on grilled crostini.

Spuntino Food

He simply had a soda since he offered to be my designated driver, so I treated myself to a quartino of Moscato. The Moscato was a 2011 fruity, medium bodied white from Trentino, specifically Mezzocorona which is a commune in this northern Italian region. I’m absolutely in love with the wine list at Spuntino. All of the wines are Italian wines. Suffice to say I fell in love with the moscato. It was not super sweet, which I find to be a great thing if it’s only sweet enough. Instead, the moscato was fruity, and I could smell pears, apples, and other light fruits.

Spuntino Restaurant                            Spuntino Lights Spuntino Exterior

Spuntino Wine Bar & Italian Tapas also takes OpenTable reservation. I highly recommend going to Spuntino either on a date or with a group of friends and/or family so you can all share these small plates. You can also buy the wines by the bottle. There are over 150 Italian wines to try from nearly all of Italy’s 20 wine regions. Saluti, cin cin, e buon appetito!







Main Website                   http://spuntinowinebar.com/

Spuntino’s Twitter          @SpuntinoWineBar

Images courtesy of YELP.

#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.

escape 4

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.

escape 1

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.

escape 3

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.  

escape 2

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

#SCBDEvent: .@TheRylandInn Sunday Brunch to Benefit the Community








The Ryland Inn is proud to announce its support for the Grow-A-Row foundation through the Landmark Hospitality corporate giving program H.U.G. (Help Us Give). Beginning on Sunday, April 6th, The Ryland Inn in Whitehouse Station,

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NJ will be hosting weekly Sunday brunches from 11 AM to 3 PM. Come and enjoy LIVE music from a rotation of acclaimed bluegrass, jazz and Americana original groups. Brunch items include fun dishes like, Crispy Griggstown Chicken with Waffles, and Local Maple Syrup; classics like our Green Market Frittata with White & Green Asparagus, Foraged Mushrooms, and Spring Garlic; sides like Slab Bacon with Maple Syrup, Polenta & Truffle Pecorino and Potato Rosti and starters that include a fresh baked basket of Breakfast Pastries with seasonal preserves. Each month, a different community organization will benefit by receiving 10% of the proceeds from the restaurants top three most popular tables.

Join the Ryland Inn this Sunday for good food and a good cause! For reservations and more information, please call 908.534.4011 or email info@rylandinnnj.com


#SCBDEvent: .@YardsBrew 4 Course Beer Dinner .@HyattMorristown





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On Monday, April 7th, the Hyatt Morristown will be hosting a 4 course Beer Dinner featuring craft beers from Yards Brewing Company. The meal kicks off at 6 PM with Artisanal Flat Bread as an appetizer, a choice of smoked salmon or braised pork belly as an entree, and caps off with chocolate bread pudding with dessert. Each dish is accurately paired with a craft beer from Yards: malt, pale ale, tavern ale, and porter ale.


Established in Philadelphia back in 1994, Yards “strives to achieve balance and subtlety through careful selection of ingredients and an unwavering commitment to artisanal production practices.” From English roots and humble beginnings, Yards uses their success and expertise to give back to their community and the environment. Nearly 70% of the brewery’s employees are Philadelphia residents, and they’ve donated over $20,000 and 2,000 cases of beer to local charities including Philadelphia Ronald McDonald House, American Cancer Society, and The Food Trust. Yards uses 100% off the grid wind power to run their brewery and composts food scraps, water, and spent grains to further reduce their carbon footprint. Many of the brewery’s signature items, including their packaging and bar tops, are recycled, re-purposed, and certified by the Sustainable Forestry Initiative.

If food, booze, and community outreach seem like your idea of a good time, then book a reservation at the Hyatt Morristown this Monday. The restaurant manager can be reached at  (973) 647-1234


#SCBDReview: Tea Time at the Merry Go Round & Calico Rose Cafe



Located in scenic Sussex County, NJ, Calico Rose Café is every girl’s childhood fantasy – it’s the ultimate tea party in a Victorian home with the cutest trinkets and gifts around. The café is overflowing with dozens of wild looking hats and accessories, turning what some might think to be a dull tea party into a place designed for laughs and girl-time. With Victorian crystal chandeliers and vintage decor, the space is the perfect blend of elegance and country hospitality.

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We came out for lunch on a chilly Sunday and a pot of hot tea never sounded so good! I ordered the Ginger Peach blend (which comes in decaf or regular), but they had TONS of other flavors I was dying to try like Pomegranate Green and Darjeeling. The lunch menu was also pretty extensive, with a large selection of wraps, paninis, salads and fresh soups and quiche of the day. Naturally, I couldn’t decide what I wanted with so many options, so I opted for the popular Tea Sampler ($12.95). It was super adorable! The sampler came on four tiers, and had a house salad on the bottom, tiny tea sandwiches on the tier above, followed by assorted scones, tea breads and a nut muffin on the second tier, and finally tea cookies and Hershey’s kisses on top! The salad was light and refreshing with dried fruits and nuts, mandarin oranges, and crunchy noodles with a choice of dressing (I had ranch). The tea sandwiches were the perfect light bite and came in a few different varieties. The sampler also came with amazing strawberry butter and strawberry jam which I could have had by itself! Instead, I lathered up my tea sandwiches with both of them and chowed down.


Everything was perfect (and super cute), but the pastries were the best part! One was a homemade slice of pound cake that was so moist it was to DIE for! The tea cookies on top really sealed the deal for the ultimate tea room treat.

After lunch, we took a peek around the rest of the house which, which is called the Merry Go Round Gift Shop. We couldn’t believe how many cool things we saw! If you’re looking for a sweet, unique gift for a special occasion, this is the place to go. Each room in the house is full of cool things, from gardening accessories to tea pots and character themed salt and pepper shakers to candles and decorative glassware.

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I don’t think it’s possible to come to the Calico Rose Tea Room and the Merry Go Round Gift Shop and not be in a good mood! If you’re looking for something different to do with your girlfriends or other special women in your life, this place is definitely worth the drive up Route 23.

Calico Rose Café
19 Route 23
Hamburg, NJ 07419
Telephone: 973-827-5578

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