Jersey Eats Magazine - October 2011 by Mark Correa

JerseyEats Food & Drink in South Jersey

www.jerseyeatsmagazine.com

OCTOBER/NOVEMBER 2011

COMPLIMENTARY

semper pie

The apple. The pumpkin. The yummy.

HISTORIC PITMAN FOR LUNCH

OKTOBERFEST IN PHILLY

YOUR FRIEND, CAULIFLOWER

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

C O N T E N T S O C T O B E R / N OV E M B E R

F E AT U R E S :

D E PA R T M E N T S :

6 10 12 14 18 20 26 28 20

I N

S E A S O N

The Amazing Pumpkin: Hold the jack-o-lantern, this gourd yields tasty dishes.

M E E T . . . Putting cauliflower, a member of the cabbage family, on your food choice radar.

A S S E M B LY

R E Q U I R E D

Use our instructions and build a better Wiener schnitzel.

16 22 36

J U S T A B I T E Great places to lunch in historic Pitman. B E E R

H E R E

Itâ&#x20AC;&#x2122;s fall and that means Oktoberfest and pumpkin beers.

D E S T I N AT I O N

H U N G E R

S T O P S

T H E

G R E AT

A M E R I C A N

P I E

For the upper crust of pie appreciation, we present some yummy places to find the dessert.

F R O M T H E F I R E T O T H E F RY I N G

PA N

Firefighters share cooking duties and food of their labor.

D I N I N G

W I N E Pairing the vino with the bird and other Thanksgiving Day fare W E â&#x20AC;&#x2122; R E

H E R E

South Jersey food banks offer more than nutrition.

The City of Brotherly Love embraces all things German.

W H AT

2 0 1 1

D R I N K I N G

Belly up to the bar with a Rob Roy.

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

EDITOR’ S

NOTE

JerseyEats www.jerseyeatsmagazine.com

VOLUME 1, NUMBER 2 OCTOBER/NOVEMBER 2011 EDITOR-IN-CHIEF Mary Price

Doing the dirty work I recently threatened my 7 year old with two weeks of being grounded to her bedroom.She protested. With a snap of her head she replied: “You can’t do that. That’s manual labor!” Now, I am no Clarence Darrow, but I told her the legal world would consider it cruel and unusual punishment, and what’s more, she doesn’t even know what manual labor is. But she’s about to find out. I’ve been a little lax in training her in the Betty Crocker School of Household Chores, so I figure this tête-à-tête signaled the time to teach her how to get her hands dirty. And what better way to achieve that than by loading up the dishwasher? To be honest (this is what the legal world calls full disclosure), I’ll do most any housekeeping chore. Scrubbing floors, washing windows, vacuuming, all good. I find folding laundry therapeutic and I have a-bring-it-on attitude when it comes to ironing. But there’s one thing I cannot deal with: I HATE TO TOUCH FOOD-ENCRUSTED UTENSILS AND DISHES. So by opting out of that chore and delegating it to the little Miss, I not only introduce her to Mr. Manual Labor, I teach her to pull her weight, too. Plus, it works out in my favor – no dish-pan hands for me, if you get my drift. (This is what the legal world calls a win-win.) Before you go calling The Bad Mom Police on me, just know that we’ve come to an agreement. (The legal world calls this a meeting of the minds.) 1. The little Miss is fine with this arrangement. 2. I’ll load all the sharp, pointy items. 3. And this entire deal, trust me, won’t last as long as the shortest Thanksgiving dinner. So, in the end, (this is what the legal world calls in summation) when you’re settled at the table with family and friends over the bird on turkey day and you’re about to put fork to pumpkin pie, that noise you hear will be me and the little Miss in the kitchen loading the dishwasher. (This is what the business world calls a joint venture.) Chow,

ONLINE ONLY EAT MY WORDS

by Tammy Paolino, a South Jersey food lover, at blogs.courierpostonline.com/ eatmywords/

OCTOBER/NOVEMBER Details on area cooking classes.

SENIOR COPY EDITORS Sheri Berkery Tom Wilk CONTRIBUTING WRITERS Beth D’Addono Janet Leonardi Jeff Linkous Meghan Montagna Dr. Gary C. Pavlis CONTRIBUTING PHOTOGRAPHERS Douglas Bovitt John Ziomek Chris LaChall Megan Montagna Jose F. Moreno CREATIVE DIRECTOR Tara M. Askin ADVERTISING DIRECTOR William Janus wjanus@gannett.com ADVERTISING MANAGERS Melissa Bettner mbettner@gannett.com Tom Martino tmartino@gannett.com ADMINSTRATIVE SERVICES Jacqui Wilcox CIRCULATION Rick Steinmetz EXECUTIVE EDITOR & GENERAL MANAGER Gene Williams gewilliams@gannett.com PUBLIC INFORMATION Jersey Eats is published six times a year by the Courier-Post. Phone, (856) 486-2920. Fax, (856) 663-2831. Jersey Eats welcomes editorial ideas and submissions in writing by email. We assume no responsibility for the return of unsolicited material. Editorial inquiries: (856) 4862920, mcprice@camden.gannett. com. No portion of Jersey Eats may be reproduced without the express consent of the Courier-Post.

Courier-Post PIE TOPIA:

For plenty of pie recipes see, http:// www.piecouncil. org/Recipes/

RECIPES:

Mediterranean Salad, Mushroom Soup, Rack of Lamb, and Roasted Butternut Squash

PUMPKIN PATCHES: For a list of places o pick your pumpkin, visit us online.

ON THE COVER: Apple Lattice Pie from Johnson’s Corner Farm, Medford. Photography by Douglas Bovitt

A GANNETT NEWSPAPER 301 Cuthbert Blvd. Cherry Hill NJ 08002

OCTBOER/NOVEMBER 2011 jerseyeatsmagazine.com

Roger’s Walk

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

Operation Oven GETTING TO THE FLESH IS EASY, JUST USE THESE STEPS • Cut pumpkin open and scoop out the seeds and stringy pulp. • Place pumpkin halves face down in a baking dish. Add ½ inch of water to dish; this helps keep the pumpkin flesh moist. • Bake at 450 degrees until you can pierce the skin with a fork (about 45 minutes to an hour). • Scoop flesh out of shell with a spoon and use hand blender or food processor to mash or puree.

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TASTY MORSEL One small pumpkin usually yields one large pie. Freeze puree to save for future use. Pumpkin-centric recipes are popping up all over, Seasons 52’s (Cherry Hill) fall menu includes this delectable

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

I N

SEASON

PUMPKIN The pleasing

While the pumpkin had a magical significance in the story of Cinderella, the orange orb is a humble fruit that takes center stage each Halloween, usually in the form of a jack-o-lantern. But cooks, looking to bring autumn to the table, can use the pumpkin to make a variety of comfort dishes from soups and sides and purees to pies. The flesh of a pumpkin is easy to process and leaves canned pumpkin puree back on the shelf. So while your pumpkin wonâ&#x20AC;&#x2122;t likely turn into a fancy carriage, it will yield some yummy fare. -Mary Price

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

Check Out Haddon Heights Best Kept Secret...

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SE A S O N

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• Remove the outer skin of the pumpkin with a knife or peeler. Be careful. • Cut pumpkin in half. • Remove stringy pulp and seeds. Discard. • Chop pumpkin flesh into bitesize cubes. • Add water to a pot and simmer pumpkin until soft and easy to pierce with a fork. • Mash or puree with blender, hand blender or food processor. • Let cool and it’s ready to bake or freeze.

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Lillian’s Cafe

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FREEZING PUMKPIN PUREE: • Squeeze excess air from a plastic freezer bag, flattening the pumpkin puree inside. This will provide easier storage and make thawing a faster process. • Thaw the frozen pumpkin puree overnight in the refrigerator. It is possible to thaw the pumpkin puree more quickly by placing the frozen zip bag in a bowl of cold water.

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

ats … Farm Fr E y esh se r Je

SPRINGDALE FARMS

Cherry Hill’s Only Working Farm… Where Freshness is Home Grown

Springdale

Farms

SpringdaleFarms.com

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1638 S. Springdale Rd. • Cherry Hill

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

Meet... Cauliflower A n esteemed member of the cabbage family, cauliflower, also referred to as heading broccoli, is available year round. The head is made up of tiny florets, which can be white, green or purple (which turns pale green or bluish when cooked and has a slightly bitter taste). The entire floret portion (the curd) is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor. The taste here is mild like broccoli, but with a nutty flavor like butternut squash. When cooking, add a tablespoon of lemon or one cup of milk to keep it from discoloring. -Mary Price

TASTY MORSEL When shopping for cauliflower, look for a clean, creamy white, compact curd where the clusters of buds are together and not separated. Heads that are spotted or dull-colored, should be avoided, as well as those that have small flowers. Photography by Douglas Bovitt

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

Creamy Cauliflower Salad

Oct 23-28

Recipe courtesy of Chef Janet Davis of Scotch Bonnets, Medford

The BYO restaurant row with something for everyone. The event so nice, you’ll want to go twice. It’s...

INGREDIENTS: • 1 Head cauliflower

restaurant

weeK

• 4 Medium-size red potatoes • 1/3 Cup celery, thinly sliced • 2 Stalks green onion, chopped • 3 Eggs • ½ Cup milk • 1/3 Cup mayonnaise • 2 Tbps. butter • 1 ½ tsp. sea salt • ¾ tsp. paprika • ¼ tsp. ground black pepper

Multi-Course Meals [ at fixed prices. you can’t beat it. ]

check Collingswood.com for menus and details

DIRECTIONS:

1. Remove leaves and stalk from cauliflower. Wash. Chop into small flowers. 2. Wash potatoes and cut into cubes. 3. Boil cauliflower, potatoes and eggs in salted water for about seven minutes. Let cool. 4. Sauté celery and green onions in butter for approximately two minutes. Add milk, paprika, ground black pepper and simmer for another minute. 5. Chop eggs. 6. Add cauliflower, potatoes, eggs and mayonnaise into mixing bowl. 7. Pour on sauté and mix. Cover and refrigerate.

Call restaurants to reserve your seats early. More at www.Collingswood.CoM

Serve chilled.

Serves 4 CP-0010450412

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

A S S E M B LY

R E Q U I R E D

Wiener Schnitzel A Aside from its great taste, Wiener schnitzel is fun to say. This golden fried dish, one of the most famous in Viennese cuisine, is an uncomplicated recipe that soars when top-notch ingredients are used; fresh oil is a must. Das wienerschnitzel, prepared for Jersey Eats by Chef Kathy Gold of In the Kitchen Cooking School in Haddonfield, makes the hall of fame for a delicious entree that goes from pan to plate in minutes.

TECHNIQUES:

Photography by Douglas Bovitt

Classic methods of dredging and sauteeing Serves 4

INGREDIENTS: • 4 Veal cutlets, about 5 ounces each (can use pork or turkey) • Sea salt • 1 Lemon, cut in 6 wedges, divided • 3/4 Cup all-purpose flour • 2 Eggs, lightly beaten with 2 Tbsp. cold water • 1 Cup fine, dry unseasoned bread crumbs • 2 Tbsp. canola or vegetable oil • 4 to 6 Tbsp. unsalted butter

LESSONS, ANYONE?

In the Kitchen Cooking School 10 Mechanic St. Haddonfield (856) 795-2433 For a list of cooking schools, see www.jerseyeatsmagazine.com

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

PREPARATION:

Up to 122 MPG.

Place one veal cutlet between two pieces of plastic wrap or in a plastic zipper bag and pound to an even 1/8-inch thickness. Repeat with all cutlets. Place pounded cutlets on a baking sheet and drizzle juice from one or two of the lemon wedges over each side. Reserve the extra lemon wedges for serving.

Do the math. Then get a Yamaha.

FOR THE DREDGING STATION:

Up to 122 MPG.

Place flour in a wide, flat dish and season with salt. Beat together the eggs and water, and place in a bowl deep enough to dip veal pieces. Place the bread crumbs in a wide flat dish.

FZ6R 43mpg

Vino® Classic 110mpg

COOKING:

FZ8® 39mpg

Do the math. Then get a Yamaha.

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Season the veal on both sides with sea salt. Dip the cutlets lightly into the seasoned flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 15 minutes. Heat a large, heavy skillet over medium-high heat and add the butter and oil. When the butter stops foaming, add one or two pieces of veal to the pan. Cook the veal in batches so the pan is not crowded. Cook for about 4 minutes or until golden brown, and then using a spatula, turn the veal and cook on the other side. Repeat with remaining veal, adding more butter if necessary. Serve on plates with the reserved lemon wedges.

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

JUST A BITE PITMAN JIM & MIKE’S PIZZA & STEAKS 7 S. Broadway (856) 582-8044 The eatery is part diner, part Italian restaurant, and all satisfying. If you’re extra hungry on your lunch hour, you can fill up on a classic: spaghetti with a side salad and warm bread. $6.95.

BUS STOP MUSIC CAFÉ 148 S. Broadway (856) 582-0009 If you want lunch to be an experience, visit the Bus Stop Café for live music, a creative menu and, if time allows, record and CD shopping. All meats are free of hormones, nitrates, preservatives and chemicals. Try the Turkey & Avocado Hoe-Down, featuring havarti with ranch. $6.99.

BARCELONA EUROPEAN BISTRO 126 S. Broadway (856) 270-2352

If you have both sophisticated taste and a realistic budget, you’ll find a menu match at Barcelona, which lends a taste of Europe to its soups, salads and entrees. A popular lunch choice is the grilled salmon with sundried tomato sauce, asparagus and mashed potatoes. $9.95.

Night Club Weekly Entertainment Now Taking Holiday Dinner Reservations Thanksgiving Dinner Christmas Eve Dinner New Year’s Eve Dinner Holiday Parties Luncheon Banquets From $13.95 Dinner Banquets From $16.95

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We Serve Craft Beers & Micro Brews

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

JUST A BITE PITMAN

4 5

VENICE ITALIAN EATERY AND PIZZA 68 S. Broadway (856) 582-0770 The restaurant’s homemade bread bookends the Sicilian Special Panini, filled with grilled chicken breast, roasted peppers, bruschetta and provolone. It’s one of many under-$10 paninis served at Venice, a small gem in the heart of Pitman. $6.95.

SMOOTHIE BAR AT VANITY HEALTH CLUB 57 S. Broadway (856)589-0601 In need of an energy boost? Instead of relying on caffeine alone, shake it up at the Smoothie Bar with all-fruit smoothies and protein-enhanced shakes. The large java protein shake is a healthy option; if you can’t make it without caffeine, you can add 200 mg of your favorite fuel to any shake for $1 extra. $5

- Meghan Montagna for Jersey Eats

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Courier-Post file photo

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

Always good! Even better with friends!

Val Traore, executive director of the Food Bank of South Jersey, in the Pennsauken facility.

Reservations 856-858-9840 www.nunzios.net 706 Haddon Aveue Collingswood

CP-0010450242

Beyond

Hunger Some area food banks feed the stomach and nurture the spirit Story by Jeff Linkous

To advertise in the next issue of JerseyEats, call 856-486-2503.

Val Traore’s voice is a calming, even tone, a steady demeanor in contrast to the stark statistics about hunger across South Jersey that she reels off to an interviewer. Her numbers outline the rising volume of food supplied by the Food Bank of South Jersey to the 240 pantries and soup kitchens it supports in Burlington, Camden, Gloucester and Salem counties. The stats also tell a story plucked from today’s headlines on the flagging economy, as well as highlight some new pangs the 25-year-old organization itself is experiencing. “Forty-one percent more people are coming into food pantries and kitchens because of the economy, people who have exhausted savings or were downsized,” says Traore, the Food Bank’s CEO. “When unemployment benefits run out, individuals who once had beautiful homes and (children in) private schools now find themselves robbing Peter to pay Paul. They wonder how they are going to put food on the table.” The profile of hunger across the region

is changing, widening its reach as the economy sputters. But some things about hunger don’t change, and the biggest is that hunger remains a 365-day-a-year problem. That thought is never far from the minds of the Food Bank or the Cathedral Kitchen, a like-minded Camden organization that provides prepared meals and other services for the region’s needy. “As of last year, we provide over 200,000 meals annually,” says Rita Cinelli, program manager for Cathedral Kitchen. Those who make use of the service “are drawn from the area population, primarily the Camden area. But some people come from farther away. We don’t ask. People are welcomed because they are hungry.” September was Hunger Action Month – New Jersey and 11 other states issued proclamations to help put a spotlight on hunger – capped off with the Food Bank’s Oct. 1 Hungerstock multi-bill benefit concert (Survivor, Sam Sparro, plus Patty Smyth and Scandal) at Campbell’s Field in Cam-

Courier-Post file photo

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

den. Autumn and the unfolding holiday season often instill in the public’s mind a charitable urge to help the less fortunate. For support agencies, which raise money for their needs yearround, October to January is a harvest season. “That’s when we know we get a lot of attention,” says Traore. The food drive quadruples during that period, she says, but not without adding a caveat: “Whatever we raise in food in that time, we generally turn it over in about four to five months after. We’re back to a low inventory because it does move out quickly.” (Something to bear in mind: Donations ebb over the summer months, when givers are on vacations or spending time with family, for instance. But it’s a critical time of year, since schools are out of session and their breakfast and lunch programs aren’t available to provide two to three meals a day for the region’s 36,000 children in need. “Just when you think we don’t need you the most, we

The Cathedral Kitchen’s dining area is spacious and airy.

need you,” Traore says.) When the Food Bank started in the mid-1980s, its scope was more attuned to emergency relief, helping feed people affected by natural disasters or calamities like fires. But the shift in mission comes from the inescapable conclusion, Traore says, that hunger is a byproduct of cyclical poverty and economic disaster. Two decades into its

existence, the Food Bank has seen its distribution of food rise sharply: an expected 12 million pounds this year, up 4 million pounds from last year and 8 million pounds since 2006. (Donations come from the food industry, government and the general public. Staff dietitians keep track of inventory to ensure a nutritional balance.) The current tanking economy is to blame for the spike in need. As a result, there’s more pressure for getting food to people and an urgency to diversify the approach for doing so. “The last two to three years, we’ve been seeing middleincome people who are getting squeezed, or people who made a little too much to qualify for public assistance,” Traore says. “We have people who for first time in their lives have to go for charity, welfare, social services.” Those people, Traore says, are faced with the time conflict of standing in line for food aid while also trying to look for work. The Food Bank

has encouraged pantries to develop ways to accommodate them, such as opening at night or weekends. In communities where there are no pantries, the Food Bank has partnered with churches and mosques, social services agencies, and businesses to use their parking lots to send tractor-trailers of foods for direct distribution to people in need. That’s a first for the organization, and the Hope Mobile, as it’s called, now stops at 32 locations across South Jersey. “That’s put a strain on us because we weren’t designed to be a direct-services organization,” Traore says. “We were designed to be a distributor through another channel.” Dealing directly with individuals in need is the model for the Cathedral Kitchen, an organization that started 35 years ago serving meals to Camden’s poor from a church (hence the name Cathedral Kitchen). Since 1976, however, the organization has widened it mission,

Continued to Page 33

One Word: Great Place • Great Food

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Mon. - Thur. 11am - 9pm Fri. & Sat. 11am - 10pm

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

Sweet Eats Bakery

Cakes, Pastries & Cookies are always available in our showcases.

The Davidowich Family

Custom Made Cakes For Your Special Events

• Wedding Cakes • Bar/Bat Mitzvah • Bridal Showers • Graduations • Baby Showers • Anniversary • Birthday Cakes for All Ages Please allow ample time for special orders Our Marlton Express Store

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41 Clementon Rd. • Berlin

Berlin Farmers Market

Spend the Day with Us!

We have the largest freshest produce market in South Jersey, plus more!

BOB’S MEATS • CLAM BAR • HERBS • CHESKA’S DELI & LUNCHROOM • LEE’S PRODUCE • PIZZA STAND • NUT & CANDY DEPOT • MUELLER’S ICE CREAM, CANDY & COFFEE • YHANNE’S HOUSE OF CHEESECAKES & SPICES & STUFF

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Indoor Market Hours: Thurs. - Sat. 10 AM - 9 PM, Sun. 10 AM - 6 PM CP-0010450333

EVENTS River Horse Brewing Oktoberfest River Horse Brewery, 80 Lambert Lane, Lambertville 1 to 6 p.m. Saturday, Oct. 8 Bands, beer, brats Rain date: noon to 5 p.m., Sunday, Oct. 9 www.riverhorse.com The 14th Annual Kennett Brewfest Downtown Kennett Square, Pa. 2 to 6 p.m. Saturday, Oct. 8. Sample beers from more than 60 local, regional, and craft breweries Connoisseur tasting, noon to 1:30 p.m. No one under 21 will be admitted. No babies. No pets. Tickets are required for all attendees – tasters and nontasters. Event will be held rain or shine. www.kennettbrewfest.com Asbury Park Beer Festival @ Convention Hall Cheers to Beers! The first Asbury Park Beer Festival is set to take place at Asbury Park’s Convention Hall on Saturday, Oct. 8, and will feature craft beers from all over the world, iconic retro beers, a cider bar and more. The beerfest is presented by 95.9 WRAT and the Asbury Park Boardwalk. For times and ticket prices go to, www.ticketmaster.com 6th Annual Original Newtown Brewfest Beer Festival @ Newtown Swim Club Newtown, Pa., From noon to 5 p.m. Saturday, Oct 22. More than 175 beers and select wines, home brewers, VIP tentm music and food. www.allaboutnewtown.org

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

BEER

HERE Restaurant & Bar Open For Lunch & Dinner 7 Days A Week

• Rustic & Contemporary Italian Cuisine • Wood Burning Oven Offering Wholefish, Steaks, Pastas • Banquets & Nightlife Bar Menu

Continued to Page 30

3 Course Mondays & Tuesdays

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t’s fall, and in the beer world that means two things: Oktoberfest and pumpkin beers. As an event, Oktoberfest in its native Munich is a mid-September moment (it was Sept. 17-Oct. 3 this year; Sept 22-Oct. 7 next year). Here in America, Oktoberfest has a September-through-October window, with American-made craft brews competing for stomach space with the German imports. Whatever the case, these are brews that you can enjoy from the fall through winter. The Germans originated the full-bodied, strong lagers, distinguished by clean hop bitterness in the background with rich bready, caramel flavors and aromas up front. Americans brewers follow that sensibility, but don’t expect them to be as rigidly faithful to style hallmarks as the Germans. U.S. craft brewers like to color outside the lines. (Americans, for instance, have virtually rewritten the rules for IPA to the point where you almost forget the British invented the style.) That said, here are some differences you may notice between the brews … German versions are lagers. American ones generally are, too, but not always. Some U.S. brewers don’t have the capacity to make lagers, so their fest beers are actually ales fermented at cooler temperatures (An example: Flying Fish’s Oktoberfish, made with Dusseldorf alt yeast.) German fest beers have a noticeable sweetness, balanced with just enough hop bitterness, plus a robust, yet quite manageable alcohol content (high 5’s to 6 percent alcohol by volume). U.S. brewers can up that alcohol ante. Think Colorado brewer Avery, with its imperial take, The Kaiser, at 9.3 percent ABV. Brewpubs can throw the style a curve, too. Pub brewers stay in business by making beers that play to their patrons’ tastes, and

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

DESTINATION

“

DIN I N G

“

The cafes and beer gardens were crowded to suffocation, the theaters put forth their most attractive performances, music and dancing echoed every night from a thousand halls. -The New York Times, Dec. 7, 1859, describing one of Munich’s early Oktoberfests

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No doubt Philly can’t compete with the sudsy throwdown they stage each year in Munich, which draws some 6 million people to a 100-acre makeshift beer hall for 17 days of brew and lederhosen-anddirndl-clad revelry. But the City of Brotherly Love comes by its love of all things German naturally. By the mid-18th century, Germans represented nearly half of Philadelphia’s population, settling mostly in Germantown. And don’t forget that the famed Prussian Baron von Steuben was the drillmaster at Valley Forge. When they immigrated, the earliest Pennsylvania Germans brought more than a thirst for freedom to the region. They brought their culinary traditions to the table, traditions that live on during Oktoberfest and beyond. The next time you hanker for a schnitzel or a link of caraway-scented brat, head to one of these eateries for comfort food with a decidedly German accent.

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

D E S T I N AT I O N D I N I N G Brauhaus Schmitz 718 South St. Philadelphia (267) 909-8814 www.brauhausschmitz.com

Everyday is Oktoberfest at this real-deal South Street beer hall, a cozy bi-level eatery owned by Kelly Schmitz-Hager and her husband Doug Hager. Hager, who was raised in the ’burbs but born in Germany, fell in love with the brauhaus scene while working at the now-shuttered Ludwig’s Garten in Center City.

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After spending two years in the Cologne, the couple decided to bring the German experience back to Philly, and opened Brauhaus Schmitz in 2009. With an average of 20 seasonal German brews on tap, Hager has the beer bases covered. And chef Jeremy Nolen takes care of the rest. Nolen, who grew up in Berks County, Pa., an area with strong German roots, learned old-school cooking at a German club, from fluffy knodels (potato dumplings) to savory sauerbraten, a slow cooked pot roast served with a dark vinegary gravy with just a touch of sweetness.

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Instead of braised, his schweinskottelet is a grilled bone-in pork chop served with roasted baby beets and carrots and an onion jam. While beef bone marrow is a traditional treat, Hager’s arrives smoked over hickory wood, a silky emulsion served hot along with grilled bread and cornichons. Even his spaetzle gets an update, thanks to the addition of buckwheat flour, giving it a darker, nuttier bite.

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

THEAmerican GREAT pie A

Story by Janet Leonardi

• Photography by Douglas Bovitt

s the old saying goes, there are few things as American as apple pie. In fact, just the thought of one, fresh from the oven wafting delectable aromas can be enough to make a grown man swoon.

Just ask Evelyn Penza of Penza’s Pies at the Red Barn Café in Hammonton. “People will smell a whiff of our pies baking as they drive by and they’ll suddenly turn their cars around and come in to buy one,” Penza says. Luckily, they always have a great selection to choose from. Penza, who has been making pies at the 150-yearold family barn for nearly four decades, says, “We pride ourselves on our unique varieties. We combine everything from sweet potato and ricotta and apple and cranberry to asparagus and roasted red

peppers. Whether tart or sweet, you can be sure you’ll be getting a Jersey fresh pie.” Let’s face it; the pie, Jersey or otherwise, is comfort food. Pies can perk up your spirits, not to mention your taste buds, and it seems no matter how full you are after any given meal, Thanksgiving included, you can always find room for a slice or two. In fact, bubbly warm pot pies are meals themselves. Historians credit the early Greeks with first mixing flour and water into

a paste, which they cooked and filled with meat. During medieval times, “pyes” were food receptacles stuffed with beef, lamb, wild duck and magpie pigeon. The English pilgrims are credited with bringing the pie, humble though it was back then, to our shores. Over the years as our nation grew, so did the fillings and flavors of our pies and it seems we’ve had a soft spot in our hearts, not to mention a craving in our belly, for

Continued to Page 25

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

Apple Lattice Pie

Recipe courtesy of Johnson’s Corner Farm, Medford

INGREDIENTS

DIRECTIONS:

TO MAKE FILLING:

• Combine flour, milk powder and sugar in large bowl. Add margarine; mix by hand. Add water, blend by hand until dough forms. Refrigerate 30 minutes. • Roll out one half of dough and place in 10-inch pie pan for bottom crust. Fill with apple mixture. • Roll remaining dough into rectangular sheet. Cut into five even strips. Place three strips, centered, over the pie shell and mixture. Fold back the first and third strips 1/3 of the way. Place fourth strip in opposite direction, unfold two strips. On the opposite side, pull back the center strip 1/3 of the way. Place fifth strip in the opposite direction. Unfold center strip. • Crimp edges with a fork. Cut off excess and brush with milk or egg wash; sprinkle with sugar. • Bake at 350 degrees for approximately 1 hour or until lattice is firm and filling is bubbling.

•

8 Cups apples; peeled, cored and wedged • 1 ½ tsp. cinnamon • 1 ½ Cups sugar • 1/3 Cup unflavored gelatin mix • Combine ingredients in large bowl and toss until well coated. Set aside. TO MAKE CRUST AND LATTICE STRIPS • • • • • •

Crust and Lattice Strips: 1 lb. Pastry flour 1 oz. powdered milk 2/3 lb. butter or margarine, cubed 1/2 oz. sugar 2/5 Cup water

Serves 8

TASTY MORSEL The Granny Smith is the sought-after apple when it comes to baking apple pie. Its sweet-tart taste, ability to hold its shape and ready availability make it so. Some others include Jonathan, Jonagold and Braeburn. Avoid Red and Golden Delicious apples for pie baking as they tend to get mealy.

jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

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INGREDIENTS • 4 eggs • 1 cup sugar • 1 cup light cream • 3 generous cups ricotta cheese • 1 Tbsp. grated lemon or orange zest • 3 Tbsps. lemon juice • 3 Tbsps. flour • Half tsp. salt • 3 Tbsps. Grand Marnier (optional)

DIRECTIONS: 1. Blend ingredients together, pour into 9-inch pie crust and place your choice of sliced fruit on top. 2. Baking tips as all ovens vary: Preheat oven at 400 degrees for 25 minutes then drop to 335 degrees for remainder of cooking time (approximately 40 more minutes). If oven is convection gas, start at temperature of 375 and drop to 300. 3. Pie will puff when finished and a toothpick will come out clean. Serves 8

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pies ever since. We still relish pie-eating contests at state fairs; laugh with delight when a clown gets a cream pie in his face and are extremely proud of ourselves when we put things in “apple-pie order.” The tried-and-true apple pie remains the quintessential favorite. Penza, whose pies range in price from $18 to $23, says she makes her apple pies, and all the others, in batches of two dozen. “We use all kinds of apples but especially like winesaps. Every apple is cored, peeled and sliced but we’re lucky to have a 50-yearold apple corer-peeler. My sons saw it for sale in a farming magazine and drove to Pennsylvania in their pickup truck to get it. It’s been a great find and saves us a tremendous amount of time.” Eric Johnson, owner of Johnson’s Corner Farm in Medford, agrees apple pie is still the crowd pleaser, especially in autumn. Johnson and his brother, Peter, who together oversee the 100-acre family farm their parents purchased in 1953, really know what people prefer because their farm bakery makes and sells about 20,000 pies each year. “We started making pies here about 30 years ago when my brother’s motherin-law baked the first ones in her kitchen and we ran them down to our small farm stand,” Johnson says. The pies were an instant success and when the baking needs outgrew their kitchens, the brothers had commercial ovens installed and the rest, as they say, is farm pie history. “We now have six convection ovens, which are more efficient and cook more evenly plus a large rotating oven where we bake 8 dozen pies at one time,” Johnson explains. ”Even if you’re baking at home, it’s important to remember different types of pies cook differently.” The farm, which sells mouth-watering choices like strawberry rhubarb, peach praline and blueberry crumb, is also known for its tasty turkey and chicken pot pies. “Our pot pies are chock full of poultry and vegetables,” Johnson points out. He says their deliciously rich chocolate chip pie is another favorite in cool weather “When I’m asked to describe it, I say it’s like eating a chocolate chip cookie in a pie crust.” Pie prices vary but most range from $13.95 to $15.95 and if you’d like to sample the chocolate chip or any of Johnson’s other pies, mark your calendars for November 12 and 13 from 11 a.m.-3 p.m. when the farm hosts its annual Pie-Tasting Weekend. “The idea came to us a few years ago when we were at a smorgasbord,”

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

WINE

Pairing: The Ultimate Challenge I that time again! Thanksgiving is here and no other holiday centers as much around a meal at home. And after all the traditional courses are planned, the invitations are sent, and the turkey and groceries are purchased, it’s time to think about the wine.

Wine and food matching is a challenge to most under normal circumstances, and Thanksgiving is anything but normal. Usually, we match wine with each course. A sparkling champagne with the shrimp cocktail appetizer, a Pinot Grigio with the cream of leek soup, a Cabernet with the filet mignon and a raspberry wine with the cheesecake works great. This is not how most of us eat at Thanksgiving. Sure, the sparkling choice will still be great with the appetizers, but after that, most of us don’t have courses, we have a feast. We put every dish imaginable on the table all at once. Besides the white and dark meat, a typical Thanksgiving meal may include sweet potatoes, creamed onions, turkey stuffing, candied carrots, green beans in mushroom soup with Frenchfried onions, and cranberry sauce, to name a few choices. How in the world do you match a wine with this smorgasbord? Well my answer is to do the same thing with the wines that you’re doing with the food. Have some fun with it and give the family and friends seated at your table choices in wine just as you have with the food. Besides, if your family is anything like mine, you don’t have a group of wine connoisseurs around the table. Aunt Mary says the sweeter the wine the better, Aunt Ann says she likes fruity, brother Glenn wants something dry, red and expensive, and I would like a spicy white and a luscious red. Uncle John says he just wants a shot and a beer. For him, there is no hope. So what would I suggest? First, I don’t think you have to go expensive. There are hundreds of wines at your local store that will fit the bill perfectly that won’t break your budget. And since you’re buying a few wines, my advice is to keep it simple, keep it inexpensive. I would still go with the sparkling to get things started. A Domaine Chandon Rose ($17) is very fruity, a beautiful pink color and will be wonderful with appetizers. It’s best not to start with something sweet because it will make any food that is not sweet taste bland. (While you’re at it, buy a few bottles, New Year’s Eve isn’t that far away.) The main meal demands a few wines, and a wide range of styles. You should still match a wine with the turkey. Basically the white meat will go great with a nice, non-oaky Chardonnay. I would go with a Jersey wine here. Sharrott Winery in Winslow makes a beautiful Chardonnay for ($18.99) or you could go with a Continued to Page 31

Thinkstock

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Story by Dr. Gary C. Pavlis

Rutgers Extension agent and member of the Garden State Wine Growers Association

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

WH HA A TT W W EE ’’ RR EE D D RR II N NK K II N NG G W Photography by Douglas Bovitt

Meet Rob Roy

Who could blame the Rob Roy cocktail for being a little schizophrenic. After all, the drink is really a Manhattan with scotch instead of rye. The scotch substitute isn’t a great leap when you consider the drink is named for a Scottish folk hero, Rob Roy. If you want to brush up on the history of Robert Roy MacGregor, catch Liam Neeson in the title role of 1995’s “Rob Roy’’ also starring Jessica Lange. For more pop-culture references, read “Hocus Pocus,” Kurt Vonnegut’s 1990 novel in which the professor and protagonist, Eugene Debs Hartke, names his son for his favorite cocktail, the classic Rob Roy.

A PERFECT ROB ROY • • • •

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Tony: Tony: Another Another Rob Rob Roy, Roy, Bishop? Bishop? Bishop: Bishop: You You never never ask ask a a Navy Navy man man ifif he’ll he’ll have have another another drink drink because because it’s it’s nobody’s nobody’s damn damn business business how how many many drinks drinks he’s he’s had had already, already, right? right?

“

— From “Caddyshack,”1980

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

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Chewy, tasty with a whiff of caramel in the nose. •Great Lakes Brewing Oktoberfest. This brew delivers thoroughly, rich, well balanced, just the right sweetness to bitter. Now about those pumpkin beers … Some people rave about them – pumpkin pie in a glass – others hate ’em. For folks in between, they’re often a one-and-done beer, see you next year. That said, they’ve become a very big a seasonal for U.S. brewers The imperial versions are more interesting than the lower-strength pumpkin brews (like Brooklyn Brewery’s Post Road Pumpkin Ale, for instance). There’s a lot happening in these beers to begin with, and extra alcohol melds well with the spices. Some versions to look for: Dogfish Head Punkin, Fegley’s Devious Pumpkin Imperial Pumpkin Ale, Weyerbacher Imperial Pumpkin Ale and Southern Tier’s Pumpking. Iron Hill brewpub in Maple Shade turns out an appealing imperial bourbon-barrel-aged pumpkin ale. Atlantic City’s Tun Tavern brewpub marches to a different beat, doing the pumpkin seasonal as a lager; it’s crisper with more pumpkin flavor. Beer’s always a better experience with food, and pumpkin beers kind of demand it. Roast a turkey or a cut of pork and everything will work out for the greater gourd. US Marine Corps Birthday Bash Tun Tavern. 2 Convention Blvd., Atlantic City. 7 to10 p.m. Friday, Nov. 11; (609) 347-7800

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

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Meridian Santa Barbara from California ($10.99). Both wines are great values. The dark meat, my favorite, is a little more fun. I would go with a Zinfandel, the red version. Don’t get an expensive one, they’re too tannic for SHOWS AT 7:30 AND 9:30 ON SATURDAYS turkey, get one in the $10.99 to $12.99 Sarcasm Comedy Competition! range. Zins at this price level are always 2349 W. Marlton Pike Cherry Hill, NJ 08002 fruity and lush. I would try RavenGILBERT ROBERT swood, Cline, or Rabbit Ridge. Another GOTTFRIED KLEIN www.sarcasmcomedy.com 2 shows 1 show great match is a Pinot Noir. Here I usu7:30-9:30 Oct. 15th Oct. 22 ally spend a little more. The best Pinot COMING IN OCTOBER! $258:30 $25 dollars plus 2 item min dollars plus 2 item min Noirs from the U.S. are produced in OrThese shows $20 plus 2 item min. Oct 8th Don Jamieson "Emmy Award Winner" VH 1 "That Metal Show" Geno Bisconte www.genobisconte.com egon. I love the 2008 from Willamette Oct 29th Mike Vecchione www.mikevecchione.com and Steve Gerben Valley Vineyards ($28). It has aromas of Nov 5th Chris Rich www.chrisrich.com Stanley Cup Champion Dave “The Hammer Shultz” raspberries and cinnamon. Even Uncle Nov 12th Mike Morse " www.mike-morse.com Andrew Lisa WPST's Mike Newman Nov 19th Joe Matarese www.joematarese.com Sarcasm Comedy Competition John may like this one. An excellent JerNov 26th Vic Dibitettom, www.vic-comedy.com , Joseph Anthony www.josephanthonycomedian.com sey wine here would be the Tomasello Private parties! Fundraisers! Chambourcin ($12.99), full of black Call for Reservations 856-382-6253 GSWGA_2011_CapeMay5x6.5:GSWGA_2011Campaign 8/18/11 12:30 PM Page 1 cherries and herbs. Both will work just fine for turkey and I’ll bet my fussy brother will make those happy moaning sounds after tasting these wines. We also need to go for a wine with a little sweetness. I want something a little spicy to hold up to all the sage in stuffing, and sweet enough to match with that cranberry sauce. A Riesling would be perfect. Numerous wineries in New Jersey produce a semi-sweet Riesling. One of these wines will run you about $14.99. Washington State Rieslings are also beautiful and great values. Look to Chateau St. Michele for a suitable choice. Just for fun, get a cranberry wine from Valanzano Winery in Shamong ($8.99). It is tart and sweet at the same time and the aromas of ripe cranberries is irresistible. I would also suggest a Niagara from Plagido Winery in Hammonton ($11.99). This is a classic American grape and reminds me of eating wild grapes in the woods. This winery’s version is grapey, spicy and a little sweet. Almost everyone will like it because even though it is sweet, it smells so good even the wine snobs at the table will like it. Lastly, everyone has pumpkin and apple pie for dessert. Don’t serve coffee yet. Get a bottle of Almathea Late Harvest Villard ($13.99). They are located in Atco and the apricot aroma will explode from your glass and make you 2011 NJ Governor GARDEN Tourism Award Winner! a believer in dessert wines. STATE wine You don’t have to include all the growers above wines but if you just buy a few someone is bound to compliment you The GSWGA received funding through a grant from the New Jersey Department of State, Division of Travel & Tourism. on your great choice of wines. And like Thanksgiving, having great choices is very American. Happy Thanksgiving! Wineries and locations can be found by CP-0010448733 visiting www.newjerseywines.com.

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Continued from Page 25 Johnson explains. “We thought it would be a great idea for families to come and try different pies before the holidays. If they place a pie order that day, they’ll receive a 10 percent discount.” With the holidays looming, The Pie Lady Cafe in Moorestown is also getting ready and prides itself on seasonal baking. “During fall our most popular pies are pumpkin, apple crumb and pecan,” says baker and owner, Christine McHale. McHale, who opened the Pie Lady Café in its quaint Victorian house location about three years ago after baking pies for 10 years in her home kitchen says, “We make everything here from scratch, including our hand-rolled crust and all the fruits we use are fresh. The favorites seem to be our blueberry, apple and coconut custard but we welcome and gladly accommodate any customer special requests.” To that end, McHale says she’s made mango cream and dry bottom shoo fly pies and enjoyed the challenge of making a cinnamon pie. “I’d never baked one before but I took a recipe for southern chess pie and adapted it. It was totally decadent; made with butter, eggs, sugar, cream, vanilla and, of course, lots of cinnamon. It tasted like a pecan pie without the pecans and the customer loved it.” Cafe pies range in price from $17.0022.00 and like Penza and Johnson, McHale also makes gluten and sugar free pies and although most of her pies are special order, she still bakes and slices a tasty selection each morning for café customers to enjoy. But whether you opt for a flaky creation baked by one these experts or prefer to pull out the rolling pin and make one yourself, one fact is certain; culinary tastes may change but the simply delicious pie will always be a faithful favorite.

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Penza’s Pies at The Red Barn Café 375 Route 206 Hammonton, N.J. 08037 (609) 561-4029 www.penzaspies.com Johnson’s Corner Farm 133 Church Road Medford, N.J. 08055 ((609) 654-8643 www.johnsonsfarm.com The Pie Lady Café 9 East Main Street Moorestown, N.J. (856) 778-7437 www.pieladycafe.com

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

Continued from Page 17

Courier-Post file photo

providing free health screenings and a free dental clinic. The goal has also expanded from nourishing the body to feeding the mind as well, with an eye toward facilitating employment. Cathedral Kitchen gets its food donations from such businesses as Darden restaurant group, BJ’s Wholesale Club and Wegmans supermarket, as well as buying foods it may need. The meals are prepared by a professional cooking staff and served by volunteers in dinner seatings . “The people who come to us for dinner do not stand on line to get a plate,” says Cinelli, the organization’s program manager. “They’re seated and they’re served. It’s very important to us. The feeling is, if you went somewhere to eat a meal, you’d like to be treated with respect and with dignity, and it’s a goal of ours to do that to everyone who walks through the door.” Cinelli was hired to develop programs to meet Cathedral Kitchen’s broader focus. The first, which started two years ago, was a culinary arts school that has placed graduates of the 17-week training program with area restaurants and businesses, such as Wegmans, Tortilla Press Cantina, Andreotti’s Viennese Café and Aramark. (Cinelli teaches in the program, now on its sixth class.) The program, conducted twice a year, is free to those enrolled but there is a rigorous application process; many of the eventual students are referred to Cathedral Kitchen, and once enrolled they are provided with course materials and their chef uniforms, everything to make them job-ready. “The concept is that we assist people, and it’s based largely on their own efforts – by studying and attending classes, taking the exams – that they can develop a career path that ultimately leads them to be selfsufficient,” says Cinelli.

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magine, if you can, an existence completely devoid of stress. No one hassling you. No worrying about how you’re going to make the mortgage payment, or where your next meal is coming from. Living off the figurative fat of the land — which, incidentally, is free of unnatural chemicals. And, when your number is called, being blissfully ignorant of all the implications and circumstances. Minus perhaps the occasional irritation of a pesky fly or gnat, this is the idyllic life of the bovine that 753 Mantua Ave., Woodbury, NJ 08096 roams the 100 acres of The Jennings Farm in Medford. And when, alas, these cows are led to their (kinder, gentler) slaughter, the fruits of this peachy existence are evident in the Eagle Plaza • Rte. 561 resulting beef. (Haddonfield-Berlin Rd) If your life were this tranquil, wouldn’t Voorhees, NJyou • be far more appetizing? This is largely what motivates practitioners of sustainable agriculture — a movement that, at least in New Jersey, isn’t so easy to sustain, given the Garden State’s high property taxes, complicated regulations and endless red tape. Yet sisters at Mary Beth Melton Lunch or Dinner

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In a bit of irony not lost on chef Walter Staib, formally celebrating Oktoberfest is verboten at City Tavern, the sophisticated restaurant he oversees within Independence National Historic Park. A German by birth, Staib hails from Pforzheim, a notable city in the Black Forest, arguably Germany’s finest gastronomic region. The problem for City Tavern is that Oktoberfest postdates the American Revolution by 34 years, which doesn’t jibe with the restaurant’s colonial theme. But that doesn’t mean Staib, who appears regularly in his nationally syndicated “A Taste of History,” on PBS, doesn’t give his customers a taste of the real Germany. From beef roulade stuffed with bacon, to sweet and sour red cabbage to schnitzel and a killer smoked pork chop, City Tavern dishes the real deal. His wursts, made by Rieker’s Prime Meats, a second-generation family of German butchers, have the snap and spice of the real thing. “People think there’s one kind of German food,” says Staib. “Is there one kind of Italian or French food? Each German region has its own specialties. The gastronomy is tremendous.”

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Starr Restaurant’s newly opened Fishtown beer hall is a gem, a convivial spot designed to spark conversation and good cheer. The reclaimed garage offers a charming outdoor patio, planted with Linden trees and lined with long tables. Order a liter of an import like Franziskaner Hefeweizen and line up to place your food order at the kitchen window, more of a counter really, behind which chef James Davison, a Camden native, oversees a smart menu of favorites. Gnaw away at the oversize Bavarian pretzel, nibble on potato pancakes with smoked salmon and then do your wurst. Bought from Illg’s Meats in Chalfont, Pa., the array includes bratwurst, hot bauernwurst, weisswurst, kasekrainer, knockwurst and even a vegetarian option. There’s a condiment station, where sweet mustard, curried ketchup and Dijon await. The spaetzle with bacon and mushrooms is delish, as is the outstanding spitroasted half chicken, so juicy and delectable. The vibe here is great, surely a glimpse into how much fun Oktoberfest really must be.

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Beer has been flowing from the taps at McGillin’s on Drury Street since the year Lincoln was elected president. In the Mullins family since 1958, this friendly taproom is all fun, all the time. And when it comes to Oktoberfest, it’s never too soon to roll out special brews like Stoudt’s Fest and Flying Fish’s Octoberfestbier. Then again, as Chris Mullins Jr. says, “Any excuse for a party, from Mardi Gras to Oprah’s retirement. We start decorating for Christmas in the beginning of November. Our customers come here to have a good time.” With German-born chef John Campe in the kitchen, the crowd clamors for Old Country specialties like a platter of German beer-braised wursts , slow-cooked sauerbraten with mashed potatoes and wiener schnitzel with red cabbage. The restaurant typically throws a block party in conjunction with the Midtown Village Fall Festival, creating an outdoor beer garden complete with fun for the kids, karaoke and more. “We’re not trying to be a German restaurant,” says Mullins, “We just want our guests to get some Oktoberfest flavor and have some fun.”

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They’re a tight-knit group in a highpressure job, spending nights dishing out delicious food for big crowds. Chefs? Think again. These guys are firefighters, and though they went to the fire academy, not a culinary school, most of them know their way around the kitchen. For as long as firehouses have been around, so has the tradition of firefighters cooking and eating meals together. Just ask Mark Scian of the Cherry Hill Fire Department. As his shift’s unofficial “primary chef,” Scian takes cooking responsibilities seriously. “It’s a matter of survival. You get assigned to a shift and decide who can cook the best, and then you just fall into that position,” he said. Scian gets support from fellow foodie firefighter Bob Little. “For a while I was really cooking a lot,” he said, “But since Bob was transferred here, he’s been able to help me out.” Given the unpredictable nature of a firefighter’s job, Scian often has little time to buy ingredients and prep for meals. “Usually in the course of

our travels we decide how many of us are going to be there for dinner and buy the ingredients,” he said. “Sometimes we plan ahead and other times we just pick something; we don’t always have time to plan things out.” And sometimes, a fire alarm can disrupt the best-laid meal plans. “(An alarm) could be at 8 a.m. when we start our shift, or it could be at 6 p.m. when we’re sitting down for dinner,” said Scian. “We just have to roll with the punches; it’s part of our job.” Scian draws inspiration from growing up in a traditional Italian family of cooks. But he describes himself as largely experimental in the kitchen, sometimes going by the recipe and other times gathering ingredients that are popular at the station and seeing what he can come up with. “A lot of times I’m just trying to Firefighters at dinner time (left to right), Bob Little, clean out the fridge, and make use of Len Corris, Chris Lenny, and Mark Scian. what we have,” he said. Scian said his fellow Cherry Hill firefighters also offer culinary tips. The most qualified might be Tom McGovern, Story by Meghan Montagna Photos by Jose F. Moreno Continued from Page 38

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Firefighters Mark Scian and Bob Little stirring up dinner.

Continued from Page 36 who actually attended culinary school and worked as a chef before changing his career path. “In high school I decided I wanted to cook, so I went to vocational school for two years,” said McGovern. After a decade of working in the restaurant business, he decided the industry wasn’t suited to life as a family man. So he signed up for the fire academy, following in the footsteps of his father, a now-retired Newark firefighter. “It seemed like the only logical thing to do,” he explained, citing the tradition of firefighters in his family. “I figured, ‘All I have to do is pass the test, and then they’ll teach me everything I need to know.’” But he hasn’t hung up the apron for good. In fact, McGovern does the majority of cooking on his shift, which he said gives him “the best of both worlds.” The firefighters also jump at the chance to practice their kitchen skills outside the station. Every year the Cherry Hill Fire Department volunteers at the Muscular Dystrophy Association’s weeklong kids’ camp held in Worcester, Pa. They compete with a slew of other fire departments in the New Jersey/Pennsylvania area to cook meals for the campers. “We realized the food for the kids wasn’t that great, so we started cooking lunch and dinner,” said Scian. At the end of the camp, the children vote on the best meal they had all week from the fire departments. “It’s an unofficial ‘silver spatula’ award,” he said. “It’s been a great tradition of us volunteering our time.” The food for the camp is donated by the firefighters and sponsors from their hometowns. “We get a lot of support year-round from grocery stores in town,” said Scian, citing Wegmans and ShopRite as two big boosters. “They give us water, food, gift cards for stores so we can get what we need . . . and we go to them for various fundrais-

Continued to Page 42

OCTOBER/NOVEMBER 2011 jerseyeatsmagazine.com

Come to Jamaica:

Stir-Fry Chicken Recipe courtesy of Cherry Hill Fire Department Station 6, Burnt Mill and Haddonfield roads

INGREDIENTS •4 to 5 lbs. boneless skinless chicken breasts •2 green bell peppers •2 red peppers •1 Vidalia onion •2 lbs. broccoli florets, fresh •4 cups instant rice •2 12-oz. cans of water chestnuts •2 12-oz. cans of baby corn •16 oz. teriyaki marinade

1. Clean, trim and cut chicken into bite-size pieces. 2. Cut peppers and onions into thin strips. 3. Warm a large skillet with a light coating of olive oil. Cook chicken just short of completion in a covered pan and drain excess liquid from pan. Coat chicken with teriyaki marinade and put on low burner and simmer, stirring frequently until completely cooked. Cover and keep warm until vegetables are ready. 4. While cooking chicken, warm another large pan with a light coating of olive oil and place peppers and onions in pan. Sauté on medium heat until vegetables are softened and almost cooked. Add teriyaki marinade, water chestnuts and baby corn into pan and stir frequently until vegetables are cooked. 5. Steam broccoli for 3 to 4 minutes in a pot with a steamer basket. Steam just as you’re completing chicken and vegetables. 6. Cook rice as per instructions, 5 to 7 minutes prior to serving meal.

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jerseyeatsmagazine.com OCTOBER/NOVEMBER 2011

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