#SCBDRecipe: #Easter Recipes

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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 Jessa 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

Instructions:

  • 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

Ingredients:

  • 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

Directions:

  • 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.

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Carciofi Ripieni (Stuffed Artichoke)

Yield: One artichoke per person

Ingredients

  • 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

Instructions

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

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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!

 

Cheers!

XOXO

Kelly

@bobellerz

 

Main Website                   http://spuntinowinebar.com/

Spuntino’s Twitter          @SpuntinoWineBar

Images courtesy of YELP.

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

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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!

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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.

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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

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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

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#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.

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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

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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.

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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
Facebook

#DealAlert: Work Out Comfortably with .@CoryVines #NeighborhoodCollection

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Hey readers! I have good news, I found my new favorite work out shirt. It’s by Cory Vines Activewear in the Neighborhood Collection.  I wore it when Kristen and I attended our Barre3 class and now continue to wear it because it’s so comfortable and perfect for when you are working out.

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Here’s why:

‘EVERYWEAR’ SHIRTS

Henleys for men and boatnecks for women – new around-the-town basics for busy people

 FOR ON-THE-GO LIFESTYLES

 Designed for post-workout wear, local errands, meetups with friends, or anywhere else your days – or nights – take you

 

SOFT, SIMPLE, STYLISH

Minimalist design, super-soft to the touch, and a fluid fit that looks good even when you’re running 24/7

 

ALL-NATURAL ‘FEEL-GOOD’ FABRIC

Made of Viloft® – a high-tech fiber that feels like a second skin and provides breathability, quick moisture transport and 100% biodegradability

 

A TRIO OF COLORS FOR MEN & WOMEN

Men’s henley – available in cobalt, cardinal and slate
Women’s boatneck – available in blush, sand and slate

and last, our favorite…

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LOW $35 EVERYDAY PRICE

Sold exclusively at www.coryvines.com – the #1 source for high quality, moderately priced activewear offering tees, tanks, leggings and more at $20-50

 

#SCBDExclusive – FDU’s Best Kept Secret at Vanderbilt’s Sports and Spirits

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photo 1Up on a hill across blue parking spots at Fairleigh Dickinson University’s (FDU) College at Florham campus in Madison, there is a bar known as Vanderbilt’s. In the same way that Ted and the gang love the nonexistent MacLaren’s Pub in the Upper West Side, my friends and I love to go to Vanderbilt’s as our default bar of choice. (As a side note, if you want to see the bar that MacLaren’s is modeled after, it’s at a bar called McGee’s located in Midtown West on 55th Street between 8th Avenue and Broadway.)

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Vanderbilt’s holds a special place in my heart, especially considering all I have to do is walk more or less the same distance I do to get to class in order to get a change in scenery from the luscious greenery of the former Vanderbilt and Twombly estate to see the classy Wyndham Hotel bar. Vanderbilt’s is an interesting mix of young urban professionals on a Friday and Saturday night and the football fan crowd on a Sunday afternoon when they have 99 cent wings.

photo 2When in doubt, I enjoy my Smuttynose IPA and play a rousing game of pool. When I think of Vanderbilt’s, I think of pool tables, gin, great buffalo wings, and the friendly bartenders who know my drink of choice. They have specials every night of the week, and I have always found the relaxed, low-key vibe of Vanderbilt’s to be a more economical and relaxing alternative to the bar and pseudo-club scene at Morristown.

photo 4More important the simple and welcoming atmosphere at Vanderbilt’s Sports and Spirit are the memories you will make with your friends that you bring there. Vanderbilt’s is the place I hold near and dear to me where I  will always look back fondly on the heart-to-heart talks I had with my girlfriends there, talking about our college and personal lives, attempting to piece together the road map and journey of life one Samuel Adams® OctoberFest at a time. Here’s looking at the Spinach Artichoke Dip. Cheers!

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OFFICIAL WEBSITES

http://www.wyndham.com/hotels/new-jersey/florham-park/wyndham-hamilton-park/hotel-dining/vanderbilts

http://www.hamiltonparkhotel.com/vanderbilts-sports-bar-nj.html

#SCBDExclusive: Coastal Chaos, The Waterfront Restaurant debuts this Thursday in Brick, #NJ

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Josh and Executive Chef. Matt

Josh and Executive Chef. Matt

Get your tastebuds ready, Jersey Shore. Josh Barnhard, restaurateur of Taylor’s Dockside Restaurant and  Josh’s Coastal Chaos is back with a new restaurant– Coastal Chaos, The Waterfront Restaurant.  Coastal Chaos is located ideally along the Metedeconk River on Princeton Avenue in Brick, NJ. Josh is taking up the space where his brother, Ryan Michael formerly  had his restaurant, Ryan Michael’s Waterfront Restaurant. Ryan has now taken up Josh’s old space and has a coastal barbecue concept in the works, stay tuned for details on that within the next few weeks. Now let us give you the details on what Josh has in store for you at  Coastal Chaos

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If you dined at Ryan Michael’s before this, be ready for a completely new concept. This time around, Josh is running operations and has an Executive Chef running the kitchen. Chaos’ Executive Chef, is a fellow Howell native and Howell High School graduate, Matthew Levine. Levine got his classical French training at The Culinary Education Center (an extension of Brookdale Community College)  in Asbury Park, NJ where he apprenticed under Chef John Brendesma. After graduation Levine became Executive Chef of the late Plan B in Asbury Park, Dive in Sea Bright, and last at Toast in Asbury Park. Levine told me, “I am really excited to part of the new restaurant with Josh. We are a great team and are excited to serve up ‘classy casual’, ‘chaotic comfort’ food in the new space.”

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 Coastal Chaos is definitely a foodies heaven. The lunch menu has soups, salads, and handheld items in it. This includes their take on the Caesar salad called,  Ides of March ($8.99) which has fresh romaine lettuce, grilled tomato, homemade croutons, grated asiago cheese, tossed in one of their three homemade dressings: Classic Caesar, Vegan, or Creole. I was also told that the Triple C Soup ($3.99/$5.99) is delicious and has fresh crab, herb roasted chicken, and sweet Jersey corn in it. Levine even included a the Brandesma Burger ($9.99), paying homage to his mentor, Chef John Brandesma. The burger is a seasoned half pound burger, topped with cheddar jack cheese, garlic-herb roasted tomatoes and pickled shallots. Getting hungry already?

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Dinner is just as delectable as lunch and features dishes such as Lucky Town Clams ($9.99) which is roasted clams topped with bacon hash, chorizo, onion leeks, carrot, celery and herb and Speakeasy Shrimp Cocktail ($8.99) three shrimp with a Bloody Mary cocktail sauce. The pasta selection also isn’t to be missed with dishes like, Lobster Mac N Cheese (19.99) which has Conchigle Giganti pasta tossed in their decadent truffle and cheese sauce with chunks of Fresh Lobster meat and topped with breadcrumbs. They also have something for those who are vegetarian and vegan, Vegan Lasagna ($16.99) which has fresh, local veggies layered with a vegan red sauce and tofu ricotta. If you are looking for seafood Coastal Chao definitely has you covered with dishes like Chaotic Paella ($20.99) Big Kahuna Salmon ($18.99). Last, the Georgia Baby Backs ($19.99) are not to be missed. These ribs are slow-cooked and topped  with the house-made grilled peach BBQ sauce and served with pan roasted corn and garlic smashed potatoes.  Coastal Chaos prides itself for serving fresh, never frozen and locally sourced ingredients in their dishes.

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The restaurant will be open for dinner opening night, this Thursday, March 20th from  4:30pm- close and will be open for lunch and dinner from this Friday. March 21st forward. They will also start serving breakfast beginning the weekend of March 29th. The breakfast menu will be the same menu from Josh’s previous breakfast & lunch concept, Josh’s  Coastal Chaos which will be sure to bring in some of his loyal regulars! Since the restaurant is along the Metedeconk River they also welcome anyone on their boats to dock & dine as they please. Coastal Chaos is currently a BYO restaurant but we hear working with a local winery is in the works.

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 Coastal Chaos is a family owned and operated BYO waterfront restaurant with a fun and friendly atmosphere. It’s tastefully decorated with a magnificent, scenic view of the Metedeconk River with outstanding cuisines, fair prices, and excellent customer service.” Levine and Barnhard plan to make it to their mission to give you that exactly.  Plan on coming to the  Coastal Chaos, The Waterfront Restaurant opening this Thursday or Friday? Let us know what you think! We’d love to see you there and know Josh and Matt along with their team are ready to feed you!

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