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Food & Drink in South Jersey

APRIL/MAY 2012

www.jerseyeatsmagazine.com COMPLIMENTARY


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jerseyeatsmagazine.com APRIL/MAY 2012

5 off

$

Any Medium Or Large Bone-In Or Boneless Heavenly Ham 7lbs or larger Hurry! Offer expires 6/30/12

Greentree Square Shopping Center Route 73 & Greentree Road Marlton, NJ • 856-985-4777 www.heavenlyhammarlton.com

5 off

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Any Medium Or Large Bone-In Or Boneless Heavenly Ham 7lbs or larger Hurry! Offer expires 6/30/12

Greentree Square Shopping Center Route 73 & Greentree Road Marlton, NJ • 856-985-4777 www.heavenlyhammarlton.com CP-0010468615 CP-0010468615


APRIL/MAY 2012 jerseyeatsmagazine.com

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jerseyeatsmagazine.com APRIL/MAY 2012

C O N T E N T S A P R I L / M AY

F E AT U R E S :

D E PA R T M E N T S :

6 12 14 16 18 28 35 36 40

10

I N S E A S O N The vegetable Popeye made famous. A S S E M B LY

R E Q U I R E D

22 32

Hawaiian butterfish meets the mainland.

L U N C H

S P O T S

Eating Sewell.

I N

T H E

2 0 1 2

K I T C H E N

Ceriello’s chef Larry Robinson: does magical things with soup.

38

W I N E A Zinfandel odyssey.

CRUISING

COSTCO:

Sample the smorgasbord of appetizers, desserts and more, all for free.

H E R B A L I C I O U S Six must-have kitchen herbs that will spice up any dish.

O N

T H E

L A M B

Traditional Easter lamb gets a leg up from mint julee and fig marmalade.

C I N C O

D E

M AYO

History buff or not, it’s time to celebrate the Battle of Puebla.

N E I G H B O R H O OD E AT E RY A wine bar grows in Hammonton.

28

B E E R Pales by comparison. W H AT W E ’ R E D R I N K I N G

32

A minty fresh cocktail.

D E S T I N AT I O N D I N I N G

36

An eating advisory for Alexandria, Va.

6

12

38 14 40


APRIL/MAY 2012 jerseyeatsmagazine.com

EDITOR’S

NOTE

JerseyEats www.jerseyeatsmagazine.com

VOLUME 1, NUMBER 5 APRIL/MAY 2012 EDITOR-IN-CHIEF Mary Price

It’s all in there

Here’s our spring serving of Jersey Eats. Our cover story, “Herbalicious,” focuses on fresh herbs that will transcend ordinary dishes into extraordinary ones. We go In the Kitchen with Chef Larry Robinson of Medford’s Ceriello Market and find great Lunch Spots in Sewell. Destination Dining lands us in Alexandria, Va., and we take you on a zinfandelian odyssey in our Wine column. In Season highlights Popeye’s favorite – spinach, and we greet Easter with a traditional Australian lamb dressed with fig marmalade. We help you build a better butterfish with assistance from Ritz Seafood in Assembly Required, and we mix up a stinger in What We’re Drinking, plus share tasty recipes that can increase your culinary prowess. Don’t forget to enter our contest for “Dinner on Us.” Enjoy!

SENIOR COPY EDITORS Sheri Berkery Karen Morgan Tom Wilk CONTRIBUTING WRITERS Beth D’Addono Katie Kalvaitis Janet Leonardi Jeff Linkous Dr. Gary C. Pavlis CONTRIBUTING PHOTOGRAPHERS Douglas Bovitt Al Schell Gene Koehler John Ziomek CREATIVE DIRECTOR Tara M. Askin ADVERTISING DIRECTOR William Janus wjanus@gannett.com ADVERTISING MANAGERS Melissa Bettner mbettner@gannett.com Tom Martino tmartino@gannett.com ADMINISTRATIVE SERVICES Jacqui Wilcox CIRCULATION Rick Steinmetz

ONLINE ONLY

For more details, go to Page 20

EXECUTIVE EDITOR & GENERAL MANAGER Gene Williams gewilliams@gannett.com

APRIL/MAY 2012

JERSEYEATSMAGAZINE.COM has a whole new look. Our redesign is more readerfriendly and helps you keep up to date with the South Jersey food and drink world. Let us know your thoughts. Email us at mcprice@camden.gannett. com. We look forward to hearing from you.

ON THE COVER: Photography by GENE KOEHLER

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

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 A GANNETT NEWSPAPER 301 Cuthbert Blvd. Cherry Hill NJ 08002

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

Sunday Morning Spinach Pastry Serves 4

Check out our Deli Department for all Homemade Foods & Specialties Eat In or Take Out

Voted South Jersey’s Best Deli • Home & Corporate Parties • Restaurant Available for Private Parties & Meetings

Full Service Restaurant Italian – Jewish- American Specialities

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Min. purchase of $30, Excludes taxes & gratutity and catering Exp. 5/31/12

INGREDIENTS: • 2 Frozen puff pastry sheets • ¼ Cup flour • 10 oz. Package baby spinach • ½ Tsp. ground black pepper • 2 Tbsp. olive oil • ¼ Cup feta cheese • Cooking spray • ¼ Cup water

DIRECTIONS: For the Spinach Mix

3701 Church Road • Mt. Laurel

856-235-7245 • Fax: 856-273-8592

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• Using mixing bowl, toss together spinach, ground black pepper, olive oil and feta cheese. Cutting and Filling Pastries • Heat oven to 450 degrees. • Thaw pastry sheet on flat, clean, dry surface for approximately 10 to 15 minutes. (May need to add some flour to your surface area before working with the puff pastry.) • Cut 6 large rounds into each pastry sheet. • Spoon spinach mix onto middle of pastry rounds. • Using your finger, add dab of water around the edge of each pastry round. • Fold pastry rounds into semicircle. Using small fork, press pastry edges together and fold over slightly to seal. (Pastry should now resemble half moon, sealed in like a pocket.)

Recipe continued on Page 8


APRIL/MAY 2012 jerseyeatsmagazine.com

I N

S E A S O N

The

Iron Maiden I

It was Popeye the Sailor Man who said, “I am strong to the finish because I eat all my spinach.” This may or may not be true but one thing’s for sure: At this time of year, New Jersey’s spinach crop is at its height. Spinach is one of the healthiest leafy vegetables around – it’s loaded with iron – but its bitterness leaves a bad taste in some people’s mouths. One way to reduce the bitter taste is to add a half-teaspoon of salt and set aside for 15 minutes. The salt draws out the bitter juices and gets rid of the bitter flavor. Discard the salty juice, rinse and cook the vegetables as desired. – Mary Price

Photography by Douglas Bovitt

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

Final S&T

I N

Sunday Morning Spinach Pastry

! k ac

si b

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Hors d’oeuvre Discount Drinks featuring $5.00 Grey Goose Martinis

Fine Dining Now Featuring Raw Bar Menu

• Happy Hour 4 to 6:30 (Sat. 4 to 5:30) • See Our New Banquet Room • Tableside Caesar Salad and Flambe’ Desserts

DIRECTIONS: Baking • Spray baking sheet pan with cooking spray, dust with flour. • Place pastries on floured sheet pan and bake for approximately 15 minutes or until nicely browned.

NEW VALUE DINNERS Served 4 pm - 6:30 pm 5 Days a Week (Sat. 4 pm - 5:30 pm)

515 Route 38 • Cherry Hill, NJ • (856) 662-3838

Marco’s Egg-Stra Special Easter Brunch Buffet Sunday, April 8, 2012 Reservations beginning at 10 a.m. in the Grand Ballroom

Hot Items

French Toast: Thick cut, dipped in a cinnamon infused egg batter, cooked until golden brown and dusted with powdered sugar. Cheese Filled Blintzes with Homemade Fruit Compote. Scrambled Farm Fresh Eggs and Thick Cut Crispy Bacon. Country Breakfast Sausage Links. Potatoes Lyonnaise. Chicken and Broccoli DeMarco and Shrimp and Scallop Stir Fry

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Carved Top Round of Beef with Au Jus. Carved Baked Honey Glazed Virginia Ham. Belgian Waffle Station with Fruit Toppings, Whipped Cream & Maple Syrup. Create Your Own Omelet Station: Cheese, Tomatoes, Mushrooms, Peppers, Onions, Spinach and Ham

Space is Limited, Please Call For Reservations *Also accepting Easter Dinner Reservations in the Restaurant beginning at 3 pm

Fresh Cut Assorted Fruit Display, Italian Hoagie Salad. Greek Salad, Classic Caesar Salad, Lox Spread.

Marco’s At Indian Spring Country Club

Fresh Baked Croissants, Bagels and Pastries

$27.99 for Adults and $ 13.99 for Children Under 10

(Tax & Gratuity not included and Gratuity is added for parties of 6 or more)

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Recipe continued from Page 6

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1/2 Price

for Call g e s a Ple er Dinin East rvations Rese

S E A S O N

115 South Elmwood Road Marlton, NJ 08053 Phone: 856-596-1106 Email: events@marcosrestaurant.comcastbiz.net Website: www.marcosbanquet.com

Cold Items

From Our Bakery

Sweet Inspirations Dessert Table Miniature Pastries, Decadent Cakes, Traditional Pies, Chocolate Mousse & More. Coffee & Tea

Tip: Say cheese with this delectable breakfast treat by substituting feta with ricotta, mozzarella or another favorite. Serve with a side of bacon, ham or sausage as desired.

Tip:

Add crumbled bacon inside your spinach pastry for a super all-in-one breakfast pastry.


APRIL/MAY 2012 jerseyeatsmagazine.com

Now taking Easter Dinner Reservations

Easter Dinner Served From 1-7 pm

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Specializing In Old World Homemade Italian Food Featuring Chef Mario from Catelli’s Featuring: Homemade Pasta, Fresh Seafood, Prime Steaks and Italian Veal & Chicken Dishes Open for Lunch, Dinner, Take-out, Banquets, and to Celebrate and special Occassions. COUPON

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jerseyeatsmagazine.com APRIL/MAY 2012

Story by JEFF LINKOUS Illustration by TARA M. ASKIN

W

What is it about the prospect of getting something for free that makes us lose our minds? Mention “free” and at a minimum, you have everyone’s ear. What actually is offered for free decides what happens next. So let’s take free food. Free food has the power to turn us all into foraging raccoons that haven’t eaten for a week. Animals will be animals, and they’ll eat whenever food’s available, which is what makes sample day at the big-box wholesale clubs so much fun. Stroll into Costco, for instance, for a bale of paper towels and a 7,000-count sleeve of AA batteries, then smell pork pot stickers, and actually see 2-inch squares of free DiGiornos, and suddenly there are

bodies in your wake. You’re part of the mob surrounding the poor gloved-and-hairnetted person who cowers behind the small toaster oven (or microwave) on a rolling cart and sees nothing but hands coming at her. You scarf up whatever is put out there and walk away with one of those annoying roof-of-the-mouth blisters because in the feeding frenzy, you missed the Costco worker saying “It’s hotter than lava.” But wait, there’s more. Literally. As in more food. It’s sample day. One worker just put out some Pillsbury crescent rolls, you know, the very same ones you picked up in the dairy case at Acme, then put back down (because it said 6 grams of fat per serving). Can’t pass

that up. It’s free. As the warm, soft bite of roll helps pop that pizza blister, you witness the pack as it races over to the microwaveable Angus cheeseburgers that just went out. Gotta catch up. Hot dog, they’re big samples! Oops, hotter than glowing embers, too. Speaking of hot dogs, that Hebrew National was rather salty. Or maybe you imagined that. Better have another bite to be sure (it’s free); careful, don’t swallow the toothpick. At this point, you half come to your senses. That sleeve of batteries is in your cart. Where are those paper towels? Oh, they’re all the way over there, past the crab and lobster dips on the Keebler Town Continued on Page 11


APRIL/MAY 2012 jerseyeatsmagazine.com

Continued from Page 10

OPEN 7 DAYS

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Family Owned & Operated

• Breakfast • Lunch • Dinner • Steaks • Chops • Seafood STRESSED SPELLED BACKWARDS IS DESSERTS Order Your Homemade Pies For Your Easter Table Strawberry Cream Pie As Seen On NBC 10 Foodies

348 White Horse Pike • Atco, NJ 1 Mile East Of Route 73

(856) 767-5958

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2nd Generation: Dolores Toussaint Working toward Our 3rd Generation, Son: Michael

D’Orazio Foods

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amily Owned Perated

We specialize in “Closest to Homemade™” frozen pasta products.

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www.dorazio.com We accept orders online

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House Crackers, around the aisle from the Doritos samples. You swear some chemical engineer earned a trip to Hawaii by inventing the latest flavor coating. Speaking of flavor, they taste free. They also taste like another round. But you’re after paper towels, remember? So keep going. Otherwise you might miss the mozzarella sticks. Whose idea was it to put the paper towels near the tiramisu? Give ‘em a raise. Suddenly you notice you got separated from the mob (again). Happens when you go back to your shopping list. You catch up to the throng circling the Drum Sticks like sharks in the water. That is, until the largish person riding the courtesy scooter, the person you let cut in front of you when you walked into the store, just parted the crowd like a snowplow, scarfed up a taste of ice cream and sped off in the direction of the Madras Lentils and Healthy Choice chicken soup. Now you have a scrape above your heel and a popped blister in your mouth, and your tongue keeps playing tag with that niggling little shred of flesh dangling from your hard palate. Maybe a cube of free cheese will make things better. Make that two. Oh look, figs. Organic, too. Maybe next time, like when you’re at Whole Foods. Right now you’re at Costco. And those pork pot stickers you first smelled are calling. So is the Dietz & Watson smoked turkey. And so it goes. Until you’re ready to leave, realizing you spoiled your dinner appetite. For the record, none of this crazed noshing is lost on the folks who run the wholesale clubs. They know the power of try-before-you-buy, and how it can spawn an impulse purchase, or perhaps get you to plunk money down out of a self-imposed obligation to reward your hosts. They’ve watched you. Rung up your cart with storebrand and vendor items showcased through their generous sampling. And they know about you, too, Mr. Come Back for Thirds. It’s all part of the shopping experience, a measure of pleasure tossed in. “It’s part of the theater of Costco,” says Richard Galanti, the Issaquah, Wash.-based company’s chief financial officer. “Do some people take more advantage than others and go back for seconds? Sure. We generally look at it as great value and fun.” By now, you’re in the parking lot. You’ve scored a free lunch, that is, when you subtract the fact that you pay 50 bucks for a membership to shop there. Not to mention that besides the bale of paper towels and lifetime supply of batteries, your cart also brims with those impulse buys, including a 5-pound bag of trail mix, a box of those Angus cheeseburgers and a vat of peach salsa. Those little quiches, too. Maybe next time you’ll keep your guard up.

11

960 Creek Rd. Bellmawr, NJ 08031

856-931-1900

HOURS: Mon – Fri: 9am – 5pm Saturday: 9am – 1pm Closed Sunday


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jerseyeatsmagazine.com APRIL/MAY 2012

A S S E M B LY

R E Q U I R E D

Photography by Gene Koehler

Roasted Miso Marinated

Hawaiian Butterfish Recipe courtesy of Ritz Seafood, Voorhees

INGREDIENTS:

Serves 4 Two to three days beforehand, make the marinade and marinade the fish.

For the marinade: • 1/2 Cup sake • 1/2 Cup mirin • 1/2 Cup white Shiro miso paste • 3 Tbsp. light brown sugar • 1 Tbsp. garlic, minced • 1 tsp. Sambal ground chili paste

DIRECTIONS:

1. Bring the sake and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, return the heat to high and add the sugar and remaining ingredients, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. 2. Pat the butterfish fillets thoroughly dry with paper towels. 3. Slather the fish with the miso marinade and place in a nonreactive dish or bowl and cover tightly with plastic wrap or put it into a Ziploc bag with the miso marinade. Leave to marinate in refrigerator for 2 to 3 days.

To cook the fish:

For the fish: • 8 Butterfish fillets, about 3 oz. each, ½ inch thick. (*Do not exceed 6 oz. per portion.) (Recommended substitutions include: Black Cod, Salmon, Atlantic Cod, Char, Sword fish, Chilean Sea Bass.)

1. Preheat oven to 400 degrees F. When it’s ready to be cooked, wipe excess marinade off each fish filet but do not wash off or remove completely. Sear both sides of the fish in a skillet over medium heat until you see the highlights of sugar caramelization. 2. Place the fish on a broiler pan lined with aluminum foil and sprayed with nonstick spray. Cook in oven for about 10 minutes. 3. To garnish, drizzle with Kecap Manis (medium sweet soy syrup), garnish top with toasted sesame seeds and chopped scallions.


APRIL/MAY 2012 jerseyeatsmagazine.com

Brown Rice

13

Ricotta Pies for Easter

Mushroom Risotto

Family Style Dinners (Serves 4) Starting at $16.99

Serves 6 to 8

Brown rice takes more time to cook, but it is more nutritious and makes a delicious, earthy dish with the mushrooms.

INGREDIENTS: • 3 Tbsp. olive oil, divided • 12 to 16 oz. Coarsely chopped mushrooms, a combination of varieties, if possible • 2 Cloves garlic, minced • 4 Green onions, thinly sliced • 1-1/2 Cups short grain brown rice • 6 Cups broth, vegetable and/or chicken • 1/2 tsp. dried leaf sage • 1 Cup frozen peas, cooked • 1/2 Cup finely shredded Parmesan cheese

DIRECTIONS:

e Corporat & Home Catering Available

1. Heat 2 Tbsp. of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions, continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.

Taste and add salt and pepper, to taste.

Photography by Gene Koehler

Party Size Platters • • • • • •

Deli Platters • Hoagie Trays • Veal Scallopini • Roast Pork/Roast Beef • Grilled Veggies • Baked Ziti

• • • • • • •

Broccoli & Sausage Pepperoni & 3 Cheese Prosciutto & Roasted Pepper Veggie • Eggplant Parmigiana Spinach & Ham • Meatball Parmigiana Cheese Steak • Salami w/Broccoli di Rabe • Buffalo Chicken Italian (Genoa Salami, Imported Ham & Pepperoni)

Meatballs Sausage Peppers & Onions Eggplant Parmigiana Chicken Parmigiana Lasagna

Assorted Strombolis

Homemade

• Sauces • Salads • Arancini (Rice Balls) • Dinners (Individual) •

HOMEMADE EASTER PIES

CP-0010468007

2. To the pan add the remaining 1 Tbsp. of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the fried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Catering Available Corporate or Home Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.

201 Haddon Avenue • W. Berlin, New Jersey

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Prosciutto & Sopressata Pepperoni & Sausage Ricotta • Wheat • Rice

Assorted Fruit Pies

$10 off with $50 purchase With this coupon. Not to combined with any other offer.

good till May 5, 2012

3211 Route 38, Mt. Laurel (between Hartford Road & Larchmont Blvd.) Phone 856-231-0203 Fax: 856-231-0270 Premium Deli-icious

HOURS: Mon.-Fri. 9-7 Sat. 9-5 Sun. 10-3

www.abbruzzigiunta.com


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jerseyeatsmagazine.com APRIL/MAY 2012

1

Final S&T

LUNCH SPOTS SEWELL MOZZARELLA GRILL 415 Egg Harbor Road (856) 589-1000

3

CHEF CHUN 415 Egg Harbor Road Suite No. 5 (856) 582-1804

Closed Mondays

Lunch served 11:30 a.m. to 3:30 p.m. Monday – Friday

Like all the sandwiches here, the roasted red pepper is served on a roll made on the premises in the brick oven. It is paired with fresh mozzarella and sharp provolone and the house vinaigrette dressing. Chips are on the side and things get started with complimentary bread and dipping oil. $6.25

2

A favorite place of mine, I chose the gun powder shrimp. The shrimp is fried with no batter and is tossed into a chili sauce. It’s served with fried rice and your choice of spring roll or egg roll and choice of soup. Everything is fresh and cooked to order. $7.95

DUBH LINN SQUARE IRISH PUB

139 Egg Harbor Road (856) 245-7040

Open 9 a.m. to 7 p.m. most days.

The pub is a lot of fun at lunchtime. I had the pulled pork sandwich, which is slow cooked and tossed with a tangy BBQ sauce. The pork sits on a bed of coleslaw and is topped with crispy onions. You get the choice of fries or homemade chips. $9

BAR AND RESTAURANT Featuring our Original Menu, and the Largest Salad Bar in S.J.!

Presents

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EASTER DINNER Reservations

Our New Outdoor Deck Is Opening This Month Seating for up to 100 people

Dinner Served from 3pm on Special Dinner Menu Available

Coupons Not Valid On Easter Sunday

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10% OFF FOOD ! Total with 2 or more entrees. Must present coupon to hostess. Not to be combined with any other offers. Holidays excluded. Maximum party up to 10. Expires 4/30/12.

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Al-a-Cart Lunch and Dinner will be served

10% OFF Entree!

10% OFF FOOD ! Total with 2 or more entrees. Must present coupon to hostess. Not to be combined with any other offers. Holidays excluded. Maximum party up to 10. Expires 4/30/12.

1240 Brace Road • Cherry Hill, NJ (865) 795-1773 • www.coastlinenj.com


APRIL/MAY 2012 jerseyeatsmagazine.com

LUNCH SPOTS SEWELL

5

4

15

DON FRANCO’S 283-A Egg Harbor Road (856) 218-0788

Opens at 10am

Don Franco’s has a great menu with a lot of options for lunch; many for $10 and under. The cheese personal pizza with sweet tomato sauce and a hint of basil is topped with mozzerlla cheese. It is plenty and only $3.75. Fries are had for $2.55, add an iced tea and your well under your budget.

OLIVIA’S BAGELS 288 Egg Harbor Road (856) 589-6396 Monday thru Friday 6:15 am-4:00 pm

Everything on the menu is under $10 and items are made fresh as you wait. I dug in for the sirloin burger with Swiss cheese and fried onions. I got a pickle and for a dollar they’ll add chips. There are fountain drinks and bottled drinks as well with fresh coffee brewing. - By Ann Marie Askin & Mark Eberle

Homemade Candy Since 1942

One Word: Great Place • Great Food

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Giambri’s Quality Sweets

26 Brand Avenue | Clementon, NJ 08021 856.783.1099 • www.giambris.com *Not to be combined with other offers. With coupon. One per customer. Expires 5/30/12.

175 N. Route 73 West Berlin, NJ

(Corner of Taunton Ave. & Rt. 73) CP-0010467321

(856) 768-8811

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

www.TheFatTomatoGrill.com


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jerseyeatsmagazine.com APRIL/MAY 2012

IN

Final S&T THE

KITCHEN

Photography by Gene Koehler

Chef Larry Robinson does magical things with soup

Claim to fame: Chef/Owner of Ceriello Market in Medford Zodiac sign: Capricorn, Jan. 16, 1971 Favorite movie: “Rudy” Favorite TV show: “House” Favorite food:  Oysters, raw, ice cold. Keep your cocktail sauce away from them! Favorite pastime: Keeping the family happy. Really, happiness is contagious!


APRIL/MAY 2012 jerseyeatsmagazine.com

I N THE K I T CHEN

17

JE: Was your mother a good cook? Mom didn’t cook much, it was just her and I. I remember most her chocolate mousse and lasagna.  LR: After I graduated culinary school, she asked me to make the Thanksgiving gravy. She hated me for my perfect gravy. There weren’t many dinner invitations after that. JE: Who would make a better date:  Giada De Laurentiis or Rachael Ray? LR: Well, Giada would be the one I bring home to meet the family, but Rachael could hang with the boys over a beer, so Rachael wins.

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JE: What is your worst kitchen mishap? LR: New Year’s Eve. I delegate a course to my chef de cuisine. Well, 150 people expecting poussin and he only cooked half of them. So, 75 got poussin and 75 got the next course. We had to reverse the courses for the next plating, another 75 and 75. Worst, not sure, but certainly most memorable. 

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JE: If you weren’t a chef, what would you be? LR: I’ve been considered a bit entertaining, so perhaps an entertainer of sorts. If I could only sing, I could have been Mick Jagger!

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JE: What belongs in a mirepoix? LR: 50 percent onion, 25 percent each carrots and celery. All diced THE SAME SIZE!

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JE: You’re stranded on a desert island. What food can’t you live without and you can say water and fruit. Is vodka considered a food?  LR: I know olives are! And bacon, there would have to be bacon, mixed with blue cheese, and then stuffed in the olive that I would need preserved in vodka since there would be no refrigeration. There, I would need olives.

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JE: What’s your favorite word? LR: YES! Not yeah, not sure, not yup or uh-huh. A simple, clear and confident YES! *Finance offer subject to credit approval, applies to purchases of new Yamaha ATVs made on a Yamaha Installment Financing loan account from 1/1/12-6/30/12. Minimum contract length 24 months, maximum 36 months. Minimum amount financed $5,000. Fixed APR of 3.99%, 4.99%, 5.99% or 12.99% will be assigned based on credit approval criteria. Monthly payments per $1,000 financed based on 36-month term are $29.52 at 3.99%, $29.97 at 4.99%, $30.42 at 5.99% and $33.69 at 12.99%. **Customer Cash offer good on select 2011 (and prior year) models between 1/1/12 - 5/31/12. ***Offer good on all new, unregistered 2008-2012 Yamaha ATV models 400cc and greater. One GoPro HD2 camera per eligible unit/VIN. Customer must purchase eligible model between January 1, 2012 and May 31, 2012. Allow 6 - 8 weeks from date of dealer warranty registration for delivery. Offer good only in the U.S., excluding the state of Hawaii. ATVs with engine sizes over 90cc are recommended for use only by riders age 16 years and older. Yamaha recommends that all ATV riders take an approved training course. For safety and training information, see your dealer or call the ATV Safety Institute at 1-800-887- 2887. ATVs can be hazardous to operate. For your safety: Always avoid paved surfaces. Never ride on public roads. Always wear a helmet, eye protection and protective clothing; never carry passengers; never engage in stunt riding; riding and alcohol/drugs don’t mix; avoid excessive speed; and be particularly careful on difficult terrain. ©2012 Yamaha Motor Corp. U.S.A. All rights reserved. • yamaha-motor.com

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JE: What would you do if you had a time machine? LR: I can’t say that I would have any desire to go back in time or see the Continued on Page 20


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I’m asked all the time what my favorite wine is. That’s a tough question because I love so many kinds of wine. I guess it sort of depends on where I am, who I’m with and what I’m eating. For example, on an annual trek to Maine I’ve been making for the last 20 years, it’s hard to beat a fresh Maine lobster and a glass of chablis. But a rack of New Zealand lamb chops with a California cabernet is equally wonderful. Then again, an Oregon pinot noir with a grilled salmon fillet is a meal to savor and fantasize about. As I said, it’s tough to pick a favorite. But if I was asked to pick a wine that was consistently good, a great food wine and a great value, and only grown in the U.S., I’d say zinfandel. And not white zinfandel, which is sort of the “soda pop” version of this great red wine. It turns out there is a great story behind this grape and the wine it makes. For more than 100 years, grape growers didn’t know where zinfandel came from. Records show that in 1848 it was grown in Salem, Mass., and even earlier, out on Long Island, where it was called black zinfandel. There was nothing more illuminating until 1967 when the same grape was found in Southern Italy, where it was called primitivo. At this point, knowing zinfandel’s origins brought aficionados back to square one. A few years ago a grape called plavac mali was discovered in Yugoslavia and, with the use of DNA analysis, it was determined that it was closely related to zinfandel. We now know that zinfandel came to California from Yugoslavia in the mid-1800s. By the end of the 1800s, it was the most widely grown grape in California. The popularity of this wine remained strong for many years, producing a range of wines from light and fruity to dark, intensely fruity and tannic. But the love of zinfandel began to wane in the 1970s with preference for Continued on Page 19


WINE Continued from Page 18 cabernet sauvignon and merlot. Wine made from zinfandel was getting hard to sell and, as a result, century-old vineyards that had produced decades of quality wine were being shuttered. And then there was white zinfandel. The folks at a winery called Sutter Home decided to take the zinfandel grapes that were so available and cheap, and to press out the juice without fermenting on the skins. As a result, they got blush-colored wine from red grapes. It was pretty, it was sweet, it sold out quickly and the 100-year-old vineyards were saved. With time, the demand for zinfandel returned. So much so that an organization called ZAP (Zinfandel Advocates and Producers) was formed. This group travels around the country pouring zinfandel for zinfandel lovers, and the number of these fans continues to climb. I went to their ZAP Festival in January in San Francisco, three days of zinfandeltasting events. The first evening, there were 50 zin producers, each featuring a chef who paired a zinfandel with a dish. This event really showed the versatility of this wine. The next day, there was a seminar with the producers of some of the giants of zinfandel: Ridge Winery, Rosenblum Winery and Ravenswood. They poured zins from vintages going back 20 years. The last day was the big event; more than 400 zinfandel producers poured their wines in a grand tasting. I tasted almost a hundred wines that day. Of course, I spit rather than swallowed, or I wouldn’t have much faith in my wine notes. As I look at my notes now, I see adjectives such as “gorgeous,” “luscious,” “jammy,” “fantastic.” Of all the wines I tasted there were only two I didn’t like. One was fruity but just too high in alcohol and tasted hot. The other just smelled bad. The rest of the wines were wonderful. I don’t know

of any wine that is so consistently good at all price levels. If you’re not drinking zinfandel regularly, you’re missing a real treat. These wines smell and taste of blueberries, blackberries, black raspberries and plums. The wines feel jammy in the mouth and the fruit flavors last for a long time. I noticed that the less expensive ones are very fruity, fun and simple, something like a Beaujolais. As the price goes up, the wines become more complex, adding spice, black pepper and tannins to the fruit flavors. So if you’re matching these wines with food, go cheap ($6 to $10) when you’re having hamburgers. If you’re dining on London broil, go up a notch ($14 to $18). If it’s a rack of lamb with rosemary, step it up even more ($25 to $30). The “7 to try” are a must buy. These are all great wines and great values. I have already added them to my wine cellar. They will continue to give pleasure for many years; however, I drink most zinfandels within two years of purchase, when the fruity flavors are still most intense. By the way, we do not grow this hot-climate grape in New Jersey.

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future. The past belongs just where it is, and the future will always be a product of my now. As a good businessman, though, I’d like to rent that bad boy out by the hour and retire! JE: Do you like Jerry or Tom?  LR: All Jerry. Liking Tom is like liking Wile E. Coyote. He’ll never catch the Road Runner, and Tom will never catch Jerry. JE: If you could speak to one type of animal, what would it be? LR: Birds. I imagine the world looks much more beautiful from above.  They also see everything, through every window and over every fence. No secrets get kept from the birds. No one can fool the birds. JE: What was the best thing before sliced bread? LR: Old-school espresso, brewed in the

KITCHEN pot on the stovetop. Not half-caf, not caramel, not mocha, no milk! Organic in spirit, pure, sexy. JE: Do you speak with your dog/pet? LR: When I had one, I did. He was a black Lab/collie named BJ (Black Jack). He always listened. He never judged. And he always knew when I needed a kiss. JE: What are you famous for?  LR: It’s amazing how you anticipate your career to unfold when you’re at the beginning. The aspirations of the inexperienced culinarian seem to be to elevate and create beyond those of the moment. It’s funny that with all I have experienced and achieved in my career, that now, at this moment in it, I have become “famous” for my soups and chicken pot pies. The new educated consumer desires wholesomeness, honesty and sincerity in their food. Soup? Pot pies? You bet, and I’m proud of it!


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Story by JANET LEONARDI Photography by GENE KOEHLER

S

ix must-have herbs that can turn an ordinary dish into an extraordinary one Story on Page 24


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6 Must Have Herbs Imagine how bland food would taste without herbs. Pizza would lack pizzazz without spicy oregano; salsa would drop its kick without a dash of cilantro and, even sadder, we wouldn’t have fragrant pesto at all if not for fresh basil. Whether you grow them, buy them, snip them, chop them, use a scant sprig or a generous handful, culinary herbs are your friends in the kitchen. Experts tell us even a novice cook can enhance, enrich and change the flavor of the simplest dish by using them. Just ask Lorraine Kiefer, owner of family-run Triple Oaks Nursery & Herb Garden in Franklinville. Kiefer, an accomplished cook herself, has been both growing and espousing the many benefits of herbs since 1975. “They infuse flavor,” she says. “And there’s really no excuse not to use fresh herbs today because you can buy them yearround in every supermarket.” Kiefer says trends in popular herbs change just like they do in fashion. “Cilantro is the must-have herb this year. But parsley, basil, dill, rosemary and thyme remain standards for just about every cook.”

Cilantro If you’re a fan of salsa, guacamole or stir-fry, you probably like cilantro. Sometimes called Chinese parsley, cilantro is an ancient herb that is experiencing a well-deserved culinary resurgence. Kiefer points out, “Cilantro is very versatile. It has a distinctive flavor, which some may refer to as soapy, but it works well in many Mexican and Asian dishes.” Seeds of the cilantro plant are called coriander and Kiefer says, “These seeds are used dry in curry powder, breads and sausage and are usually ground, except when put into pickles. We use coriander seeds to make delicious banana bread.” CP-0010468352


APRIL/MAY 2012 jerseyeatsmagazine.com

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Parsley Parsley is one of the most universally popular herbs and Kiefer points out why: “It’s a great source of vitamin C and is excellent in soups, potatoes, meats, meatballs and tomato sauce. When I make spaghetti sauce I use several cans of tomatoes. I put the last can of tomatoes into a blender, add about a cup of parsley and half cup of basil to it, then pour the mixture into the simmering sauce. It really makes the flavor sparkle.” Boiled, scalloped and mashed potatoes, as well as potato salad are also especially delicious when you add a generous amount of chopped parsley, and Kiefer says, “Parsley is a favorite for chicken soup and many chicken dishes.”

Basil With more than 60 types, there is no shortage of basil to choose from. The most familiar is sweet Italian, widely used and recognized by its tantalizing aroma and licorice-clove flavor. Other popular varieties include purple Thai basil and citrusy lemon basil. The mixture of basil, pine nuts, Parmesan cheese and olive oil reaps a delicious pesto, but basil also works wonderfully well in sauces, soups and on sandwiches. It enhances the juicy ripe flavor of tomatoes and is often served with them in a colorful salad along with creamy white buffalo mozzarella and drizzles of rich, golden olive oil.

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Dill Another of Kiefer’s must-have herbs is feathery dill. She says, “Fresh dill is delicious when chopped on fish, simmered in beet soup or sprinkled upon crisp cucumbers along with sour cream. It’s also great when accompanied by parsley and chives atop a mound of steaming, buttery potatoes.” Dill leaves and seeds can both be used to add dimension and flavor to many dishes. A well-known tangy addition to pickles, dill tastes sweet and flavorful in salad dressings.

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Continued from Page 25

Rosemary

Fragrant, with its pungently pine-like flavor, is a delicious choice for omelets and frittatas. It’s also a great addition to lamb, chicken, potato dishes, soups, tomato sauces and salads. Pureed rosemary leaves mixed in to olive oil will give you a flavorful dipping sauce for crusty slices of bread. Most recipes call for rosemary leaves but the herb’s woody sprigs are great for roasting meats or used as skewers for grilling vegetables.

Thyme Thyme is available in dozens of varieties but French thyme is the most common. It has a wonderful fragrance and is an ideal seasoning in omelets, scrambled eggs, soups and stocks. Many types of hearty beans, including red and white kidney beans, pinto beans and black beans, taste exceptionally delicious when cooked with thyme. Thyme pairs well with other herbs; lamb, pork, duck and fish; and is also delicious in Cajun and Creole dishes.

Herbs Learning more about

If you are unfamiliar with using thyme or any herb, Kiefer says to start by adding a small amount and then tasting your dish before adding more. “Nobody can tell you how much is right for your palate. You must taste because some herbs, like basil, have stronger flavors that can overpower.” FOR MORE Another smart way to start familiar- INFORMATION: Contact Triple izing yourself with herbs is by heading Oaks Nursery & to Triple Oaks Nursery & Herb GarHerb Garden at www.tripleoaks. den on May 26-27 for its Annual Herb com or call Weekend. Kiefer says, “The Herb Society (856) 694-4272. of America South Jersey Unit will be on hand and we’ve scheduled a wide range of activities including tastings, lectures, demonstrations and tours of our herb gardens.” Kiefer is also doing a special presentation on the 2012 herb of the year, the rose, and says, “You may be surprised to learn the beautiful rose is also one of the oldest culinary herbs.” If you can’t attend Herb Weekend, Kiefer advises picking up a copy of The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs. “It’s a tremendous reference guide with many easy-to-follow recipes.” But however you choose to learn about herbs, it’s time to get started. A simple herb will transform a seemingly good dish into a deliciously grand one.


APRIL/MAY 2012 jerseyeatsmagazine.com

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Final S&T

N EIGHBORHOOD

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Executive Chef Matthew Brunozzi enjoys partnering with local farms and wineries to deliver a homegrown menu.

L

Awine NNATA bar By KATIE KALVAITIS Photography by GENE KOEHLER

Like to have a glass of wine with dinner? Then Annata Wine Bar, which boasts more than 160 kinds of vino, is worth a stop. The family-run Hammonton restaurant treats wine as an adventure. “We aim to provide

guests the opportunity to try wines they’ve never had before,” says co-owner Philip Brunozzi Jr. Wines from throughout the world are featured here. Think Italian Chiantis, California blends and South Continued on Page 29


APRIL/MAY 2012 jerseyeatsmagazine.com

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American Malbecs. The extensive wine list is available by the glass, by the bottle and in wine flights. Bythe-glass options range $6 to $40. Since opening just three years ago, Annata has had its wine list featured in Wine Spectator and won the magazine’s Award of Excellence, which applauds restaurants that offer interesting selections to pair with their cuisine and appeal to a wide range of wine lovers. “We put a great deal of time and effort into making our wine list extensive and affordable,” says Brunozzi, who handpicks the restaurant’s wines. “We work very closely with our distributors to make sure the wine list is always fresh and new, and consistently contains perfect pairing options for every element of our menu.” Not in the mood for wine? The full bar also offers signature martinis, artisan beers and other selections. The food is what brings people back, Brunozzi says. “Italian-inspired tapas” are

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the focus here. The menu lists two prices next to most items. Patrons have a choice of the tapas portion – a bit larger than a traditional appetizer – and a family-style portion. Most popular is the Eggplant Tower, which consists of lightly fried eggplant layered with marinara, ricotta and mozzarella cheeses. Another favorite is Nonna’s Risotto, served with a side of beef bragiole. At least a dozen customers a week ask for the recipe, but it’s a century-old family secret that is too special to share, Brunozzi says. Chef’s specials enhance the menu each week. The surprise entrees might include Blue Point oysters topped with spinach and pancetta served in a sambuca cream sauce, or grilled black Angus flank steak topped with chimichurri sauce and served with white truffle and mascar-

JE

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pone whipped sweet potatoes. Executive Chef Matthew Brunozzi says he enjoys partnering with farms and wineries to incorporate local ingredients into the menu. “Locally grown produce yields a freshness that is reflected in every dish we prepare. We proudly support Jersey Fresh and feel that it is a unique advantage to have these farms and wineries directly in our backyard,” he says. The intimate dining room seats 65 people, with additional seats at the bar. A back room is available for private parties and banquets. In addition, the restaurant and bar host wine dinners, game dinners and other special events throughout the year. Live entertainment encourages Annata patrons to stay and relax. Live jazz and acoustic music nights are held every week, and popular local bands such as Don’t Call Me Francis can also be heard here. “There really is something for everyone here at Annata,” from the wine to the food to the overall experience, Brunozzi says.

www.theBistroOnBroad.com 400 Broad St. • Elmer, NJ • 856.358.8978

Relax this Sunday … Come visit us for a relaxing Sunday Brunch. It’s a great way to wind down after a busy week and gear up for a new one! Visit www.theBistroOnBroad.com

to check out our menus!

Hours … Tues.. • 11 a.m. - 2:30 p.m. Wed. - Sat.. • 11 a.m. - 2:30 p.m. & 5 p.m. - 9 p.m. • Sunday • 10 a.m. - 2 p.m. CP-0010468704


32 jerseyeatsmagazine.com

APRIL/MAY 2012

Final S&T

Lamb, ho Photography by DOUGLAS BOVITT

At the English Gardener Gift Shop in Haddonfield, New Jersey, we offer a distinctive selection of British foods, pub decor and gifts for the home and garden. We carry Barbarian Rugby jerseys and licensed Guinness apparel, along with a large assortment of teas, sweets and biscuits from England, Ireland, Scotland and Wales.

125 Kings HigHway East HaddonfiEld, nJ 08033

856-384-5051 www.theenglishgardenergiftshop.com CP-0010468923

A sign of spring: Australian lamb paired with mint julee and fig marmalade.

The British Chip Shop celebrates the culinary traditions of the British Isles, serving authentic fish and chips, soups, stews, healthy salads, pastries, and seasonal favourites. We are open 7 days a week - stop by this spring for homemade hot cross buns, delicious Sunday brunch, or to try our exciting specials! We are committed to quality food and service. 146 Kings Highway East Haddonfield, NJ 08033 856-354-0204 www.thebritishchipshop.com CP-0010468884

W

While there are certainly plenty of choices for Easter dinner’s main course — glazed ham, prime rib, crown roast — a leg of lamb is probably the one with the most tradition behind it. Lamb references in Christianity go back to the book of Genesis. Some believed lamb to be a lucky omen and the Benedictine monks even wrote a blessing prayer for lambs. As if that wasn’t enough to seal the deal, centuries ago lamb was adopted into law as the pope’s official Easter dinner. So here at Jersey Eats, we figure if lamb is good enough for the man living in the Vatican, then it’s good enough for us. Here is an Australian Lamb accompanied by a mint julee and a marmalade of figs prepared and plated by Chef Jack Connor at Café Madison in Riverside. –-Mary Price Recipe on Page 34


APRIL/MAY 2012 jerseyeatsmagazine.com

… Farm F s t a E r es ey s r h Je

SPRINGDALE FARMS

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

Springdale

     Farms

SpringdaleFarms.com

856-424-8674 CP-0010468194

1638 S. Springdale Rd. • Cherry Hill

33


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jerseyeatsmagazine.com APRIL/MAY 2012

Final S&T

SEASON S

5 2

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www.SilverCoinDiner.com

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Restaurant & Cocktail Lounge Family owned and operated since 1977 with a proud tradition of great food and friendly service

1440 Route 38 Hainesport, NJ 08036 (609) 261-4053

Seasons 52 in Cherry Hill recently premiered its spring menu and while everything was fabulous and fresh tasting, the flatbreads stole the show. In particular, the artichoke and goat cheese (pictured above) accompanied by leaf spinach, balsamic onion and roasted red peppers. Divine. Also not to be missed were the lamb T-bone chops plated with asparagus (a definitive sign of spring) and truffle mashed potatoes and a red wine glaze. The mini indulgent desserts are a sweet way to end the meal. Seasons 52 is at the Cherry Hill Mall, 2000 Route 38; (856) 665-1052.

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Dunleavy’s

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Delicious Seafood Platters served with French Fries & Homemade Coleslaw! Try our Famous Hot Sandwiches! Prime Rib Roast Beef Road Pork

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$9.99

350 HADDON AVE (Formerly Cabana Water Ice) HADDON TOWNSHIP, NJ • (856) 858- 8500 CP-0010468605


APRIL/MAY 2012 jerseyeatsmagazine.com

HERE

by Pales comparison

4310 Dearborn Circle Mount Laurel, NJ 856-222-0023

By JEFF LINKOUS

It used to be you could count on seasonal beers to run far ahead of the change in weather they’re made to harmonize with, and hit the taps and store shelves before you actually flipped the calendar page. It went something like this: a rich maibock in March for drinking in May, lighter farmhouse ales in April for swigging in June through late summer, and heartier brews showing up in August for the fall. This year’s quite mild winter – admit it, you too, were calling the first month of the year June-uary – knocked that schedule out of whack: 50-degree weather outside, dense winter warmers, imperial stouts, porters and doublebocks – the kinds of brews that give you a glow – inside. So with the weather and calendar apparently not on speaking terms these days, let’s just chuck the whole damned seasonal thing. Instead, let’s throw a dart at the calendar and pick a date to party. How convenient that Cinco de Mayo falls on a Saturday this year – must be in cahoots with St. Patrick’s Day, which did likewise. They’ve both become big bar-event calendar moments, but the spicy Southwest cuisine of de Mayo is far more fun than the dirge-like downer of corned beef and cabbage. Nice, too, that Southwest cuisine pairs well with a lot of beer styles. But there’s no reason to struggle to make a match, just reach for the quite able, ever-ready standby of American pale ale. Better known, perhaps, for courting grilled fare, APAs still match up quite well when you want to get peppery and spicy. So get your opener and glass, here come some suggestions. But first, some caveats and considerations. Hops will put a point on the spiciness, but that’s kind of the aim here. Just remember, the hoppier the brew, such as IPAs and double IPAs, the sharper that kick’s going to be, the more it’s going to accentuate the flash (and go really well with those already mentioned grilled meats). Unless you’re really aiming for an unrelenting, overboard, scorched-earth gustatory experience, go for balance with Continued on Page 36

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36

Final S&T

jerseyeatsmagazine.com APRIL/MAY 2012

B EER

Continued from Page 35

HERE

THE SIX-PACK: • Headwaters Pale Ale (Victory): A new kid in the Victory lineup, with a malt sweetness (kind of cereal-like) trailing a floral-spicy hop kick. (Overboard addict’s choice: HopDevil; the safe, can’t-fail non-pale ale option, Prima Pils.) • Flying Dog’s Classic Pale Ale: Citrusy hops and a slightly sweet malty body. (Overboard addict’s choice: Snakedog IPA.) • Dale’s Pale Ale (Oskar’s Blues): It’s a hops-forward beer, but not in an overwhelming way. There’s a distinct malt character that keeps things in line. • Burning River Pale Ale (Great Lakes): Another portrait in balance, with Cascade hops opening the show, then letting a measure of malt sweetness have the spotlight. (Turn-it-up-anotch option: GL’s Commodore Perry IPA.)

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• Sierra Nevada Pale Ale: This brew is still a bedrock of American pale ales more than 30 years after it hit the shelves and set the standard for the style. You don’t improve on a classic. You just embrace it. • Rogue Dead Guy Ale: Playing by the rules for a minute, since malty beers really handle spicy. Sort of a fusion between maibock and pale ale, Dead Guy Ale is really lively when food’s in its wake.

ClubDINER

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20 N. Black Horse Pike, Bellmawr, NJ Full Menu with Breakfast Available 24 Hours

856 931-2880

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

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WHAT

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APRIL/MAY 2012 jerseyeatsmagazine.com 37 jerseyeatsmagazine.com APRIL/MAY 2012 37

DRINKING

Another chance to disapprove,another brilliant zinger. Another reason not to move,another Vodka Stinger!

The Stinger “The Ladies Who Lunch” By Stephen Sondheim

T

The Stinger, a popular pre-Prohibition concoction that was made by adding crème de menthe to any spirit, eventually fell off the speakeasy radar. The minty liqueur, considered the perfect nightcap and more of a ladies’ drink, was served in “Philadelphia Story” (1940) and 1960’s “The Apartment.” William Hurt’s character, Detective Arkady Renko, said bad things about the drink in “Gorky Park” (1983). The Stinger even has a song. Stephen Sondheim wrote about it in the 1970 Broadway musical “Company.” – Mary Price

The Stinger Recipe courtesy of Pinsetter Bar & Bowl, Merchantville

• 3 parts brandy • 1 part Creme De Menthe • Garnish with a mint leaf.

BANTER FOR YOUR NEXT COCKTAIL PARTY: Mixing brandy with green crème de menthe, in place of white, makes a Green Hornet.

Photography by John Ziomek


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jerseyeatsmagazine.com APRIL/MAY 2012

Final S&T Cinco de Mayo

10% OFF LUNCH

15% OFF DINNER

Not valid on Early Birds or Monday Night Pasta. Cannot be combined with any other offers! Not Valid on Holidays!

MON-THURS

.99 19 2 Large Pizzas $

+ Tax

Topping Extra • TAKE OUT ONLY

Party

Food

Cinco de Mayo, the May 5 holiday that commemorates Mexico’s 1862 victory over the French at the Battle of Puebla, has become a popular springtime party occasion. Here at Jersey Eats we think it should be called Cinco de Eato because a proper celebration should begin with breakfast and end with midnight snacks. So to help put a little fringe on your sombrero, we lassoed up some authentic Mexican-inspired dishes from a few area joints. Ole!

La Esperanza 40 E. Gibbsboro Road, Lindenwold (856) 782-7114 www.mexicanhope.com

Monday - Thursday 11-10 Friday - Saturday 10-11 Sunday 12-10 “Early Birds” Eat-in Only Mon. - Sat. 4-6

Sunday All Day

1334 Brace Road Cherry Hill (856) 428-3231

www.michaelangelos.vp.com The guacamole appetizer is displayed at La Esperanza. CP-0010468833

You can’t miss the sprawling pink-and-blue building that houses the restaurant, and you wouldn’t want to. Everything at the family-owned restaurant is infused with homemade flavor, including mole, a traditional Mexican sauce. And the booze is notable too: Mexican beers, South American wines and, of course, tequila – more than 100 brands of it.


APRIL/MAY 2012 jerseyeatsmagazine.com

Best Hot Dog 2011

Tortilla Press 703 Haddon Ave., Collingswood (856) 869-3345 www.thetortillapress.com Tortilla Press Cantina 7716 Maple Ave., Pennsauken (856) 356-2050 www.tortillapresscantina.com

39

...South Jersey Magazine

Featured on Preston & Steve, WMMR

Gourmet Hot Dogs & Sliders Belgian Frites

(the best fries you’ve ever had!) 2091 Rt 70 E (Marlton Pike E) Cherry Hill 08003 856-424-0400

1 Mile East of Springdale Rd.

www.TheCoolDogCafe.com

Buy 1 Hot Dog or Slider Plate and Get 1

Brisket Tacos with caramelized onions and poblano chile rajas at Tortilla Press Cantina in Merchantville.

The Tortilla siblings are not Mexican restaurants, per se (“Mexican-influenced,” with many hints of the Southwest, would be more accurate). But the restaurants and their chef-owner, Mark Smith, are often considered part of the South Jersey Mexican cuisine scene, and regularly mentioned in conversations about innovative cooking, thanks to dishes such as the Chipotle Peanut BBQ Pork Platter.

CP-0010468886

1/2– PRICE

With coupon. Lesser-priced item is 1/2-price. 1 coupon per person. Cannot be combined with any other offer or discount.. Expires 5/13/12

1245 Blackwood Rd. Clementon, NJ 08021 (856) 784-6166

visit our new website www.filomenascucina.com

Fine Authentic Italian Cuisine for over 20 years. HOMEMADE PASTAS, FINE WINES

Filomena has been serving delicious, rustic style Abruzzi cuisine. We continue that tradition at our new and expanded location which offers a sophisticated yet casual atmosphere, traditional Italian fare and fine American cuisine. Mama Filomena remains in the kitchen making her signature homemade gnocchi …What else could be better?

Wine-Down Tuesdays! Featuring HALF-PRICE bottles of wine on Tuesday w/ purchase of a meal - Limited Selections

NOW accepting reservations for Easter and Mother's Day

Coconut Habanero Shrimp with grilled pineapple at Tortilla Press Cantina in Merchantville. CP-0010468852

Let us Cater your next Event Graduations, Communions,Christening, Bridal or Baby Showers..... Private Parties for all occasions

Happy Hour Mon-Fri 4:30-6:30pm Discounted prices and Drink Specials Live Entertainment Nightly Tue-Sat


40

jerseyeatsmagazine.com APRIL/MAY 2012

22314 I DESTINATION

DINING

ALEXANDRIA, VA. By BETH D’ADDONO

If you visit Alexandria thinking it’s a good home base for excursions to Washington, D.C., just across the Potomac, you’d be right. It takes just 20 minutes on the Metro to get to the hustle and bustle of the nation’s capital. The problem is, once you get a dose of the scene on this side of the river, you might not make the trip. A place with roots as deep in Colonial America as Philadelphia, Alexandria will seem familiar, with its cobblestone streets and Federal architecture. The

third historic district in the country, after Charleston and New Orleans, Alexandria was where George Washington really did sleep – and eat, drink and shop, when he wasn’t eight miles up the river in Mount Vernon. An ideal weekend getaway, Alexandria offers 18th-century charm along with 21st-century chic. Dozens of boutiques, most owneroperated, line the main drag of King Street and its cross streets. From shoes at the Shoe Hive to treats at Lavender Moon Cupcakery, and fresh produce and crafts

at the Saturday morning farmers market, Alexandria is a fun place for browsing, strolling and noshing. For a peek at the local art scene, head to the river for a walk through the Torpedo Factory Art Center, a former munitions factory turned into a warehouse of artists’ studios and galleries. Before you know it, the weekend has vanished and you still haven’t seen all there is to see in Alexandria, a city that actually lives up to its marketing slogan, “the fun side of the Potomac.”

PX

728 King St. (703) 299-8384 www.eamonnsdublinchipper.com/PX

Photo courtesy of Gadsby’s Tavern

Gadsby’s Tavern

138 N. Royal St. (703) 548-1288 www.gadsbystavern.org www.gadsbystavern restaurant.com Walk in Washington’s footsteps at Gadsby’s Tavern and Museum, the Founding Father’s favorite place to throw back a cold one, dance and talk politics more than 200 years ago. The bar is still open and American fare with global influences is served at lunch and dinner. Try the first-rate African-style peanut soup, and you won’t go wrong with the crab cakes as a starter or main course.

For something a bit more, OK, a lot more, hip, head to PX, a second-story “speakeasy” recognizable by its blue light on Columbus Street just south of King. Climb the steps and enter a world of handcrafted elixirs such as the Big O – made with Hendricks gin, Cointreau, orange bitters, homemade orange syrup and lime juice. There’s even a libation called the Smoker’s Delight, a shake of bourbon, honey syrup and tobacco. This is the kind of place where cocktail attire is encouraged, the bitters are house-made and the coupe glass is a vessel of choice.

Photo courtesy of Ken Wyner


APRIL/MAY 2012 jerseyeatsmagazine.com

41

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42

jerseyeatsmagazine.com APRIL/MAY 2012

Final S&T

DESTINATION

DIN I N G

THE MAJESTIC

911 King St. (703) 837-9117 www.majesticcafe.com

Independent Business Partner

Delivered to your door!

Local star chef Cathal Armstrong of the upscale Restaurant Eve is behind PX and also co-owns the Majestic, the funky art-deco diner that showcases the considerable talents of Shannon Overmiller. A few stellar options include her gnocchi carbonara, home-style meat loaf and toothsome fried green tomatoes, along with a terrific boutique wine list, with most bottles under $50.

Photo courtesy of Meshelle Armstrong

JACKSON 20

CP-0010469202

480 King St. (703) 842-2790 www.jackson20.com

Cathy Hetherington

609.868.2545 • ameal4u@gmail.com www.afoodlover.com • www.ameal4u.com

Named for President Andrew Jackson and his visage on the $20 bill, the 125-seat modern American tavern is adjacent to the swank Hotel Monaco. Nibble on regional cuisine with a Southern accent that incorporates local ingredients, including a memorable fried chicken platter and a hefty serving of lip-smacking barbecue ribs.

RESTAURANT EVE Ralic’s Steakhouse is now open serving up modernized classic in this boutique BYO centrally located in Downtown Haddonfield. Our team is determined to provide premier culinary experiences to the residents and visitors to the charming, historic town of Haddonfield, New Jersey. Call 856.616.1520 to make a reservation to experience one of the region’s premier dining destinations.

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“Mention this ad from Jersey Eats and get a free dessert”

26 S. Haddon Ave. Haddonfield, NJ (856)616-1520 www.ralicssteakhouse.com

Wednesday & Thursday 5:00 - 9:00PM Friday & Saturday 5:00 - 10:00PM

110 S. Pitt St. (703) 706-0450 www.restauranteve.com Eve is a temptress with a split personality. The love child of the Dublin-born chef Cathal Armstrong and his wife Meshelle (and also named for their first born), the handsome restaurant declares itself both a funky bistro and a formal dining experience. For a dreamy date, reserve a spot in the 34-seat tasting room, where Armstrong’s marriage between modern American cooking and classical French cuisine reigns supreme. The five- ($120), seven- ($135) and ninePhoto courtesy of Meshelle Armstrong course menus ($150) showcase local purveyors and seasonal offerings with gems such as olive-oil poached tuna, lobster crème brulee with baby fennel and heirloom tomato tart with basil from the Armstrongs’ home garden. Feeling less flush? Munch on homemade head cheese with a fried farm egg and filet of Chesapeake rockfish with creamy polenta in the equally fetching bistro. And don’t miss a cocktail shaken by Todd Thrasher, the restaurant’s general manager and “liquid savant.” The guy makes his own mixers, including cola and tonic, and provides cocktail and food pairings that are simply divine.


APRIL/MAY 2012 jerseyeatsmagazine.com

Roger’s Walk

43

Brand New Luxury Apartments

Unique by Design... Distinctive in Taste...

Now leasing 1 & 2 bedroom apartments

856-778-1750

www.davisenterprises.com HRS: TUES- FRI 9-5 • SAT 12-3 • SUN 12-2 CLOSED MONDAY 2100 Deal Drive, Mount Laurel, NJ 08054 CP-0010468648 CP-0010468648


44

jerseyeatsmagazine.com APRIL/MAY 2012

Final S&T

RELAX and RENEW at... Ranch-Style Homes from the $140’s

A peaceful wooded community for active people age 55 and over. Conveniently located just outside of Mays Landing, and only 18 miles west of Atlantic City. Two- and three-bedroom ranch-style homes with features like island kitchens, spacious master suites and cathedral ceilings. State-of-the-art community center with pool, tennis courts and much more.

For more information or to make an appointment, call 609-625-6257 HOURS: Sales Office Open Mon.-Sat. 10-5, Sunday Noon-5 Directions: Atlantic City Expwy to exit 14 follow straight to light at Rt 322/40, make a left at light to right on Rt 40. Follow Rt 40 into Mays Landing. Turn left at courthouse (Rt 40/50) then left again (past McDonalds onto Rt 50 South. Go 1/2 mile to 11th Ave., turn right then one mile to The Oaks on the left.

www.oaksofweymouth.com CP-0010468649

Jersey Eats Magazine April  

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