Hamilton Hamilton Post
MARCH 2022
COMMUNITYNEWS.ORG
Roti Plus a big addition to cuisine scene
Pigs flying as new B-town pub opens By ThOMAs KeLLy
By JOe EMANsKi
When Ramesh Hayban went to open a Trinidadian restaurant, Hot on D Spot, in Hamilton 12 years ago, he turned to his nephew, Shazard “Todd” Mohammed, to help with some of the contracting work. The experience building out a restaurant and, later, helping to run it, proved useful for Mohammed when he decided to start a Caribbean restaurant of his own: Roti Plus, which will be open for a year next month on South Olden Avenue, near the intersection of Cedar Lane. Hot on D Spot has been very much a family-run operation since its inception, and Roti Plus is no different. OwnMohammed owns and operates this restaurant with his wife, Veera, mother Vidiah, and his father-in-law, Vishnu Jadoo. Mohammed and many members of his extended family have moved to the Mercer County area from Trinidad over the past three decades, and Roti Plus, like Hot on D Spot before it, features a variety of authentic Trinidadian specialties, including paratha, curry chicken, bake and shark, callaloo, and of course, rotis. See ROTI, Page 16
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Scott Buell of Drone Legends provides drone-flying instructions to Grice Middle School students Amanda Dickson and Jack Haber. (Photo by Laura Geltch.)
Their courage Hamilton schools’ new drone compassion initiativeand ready for launch inspire us all.
tive class, Applied Technol- ogy is moving, the STEAM ogy. A class which introduces approach is one way education isappeared trying to keep up. students Drones will be introduced OneMiddle morning,School a message writtentoin chalk Also known as Unmanned into the STEAM curriculum real world applications of in front of an RWJBarnabas Health facility. The words for Hamilton Township Mid- technology and the related Aerial Vehicles or UAVs, these couldn’t have been simpler, or more soul stirring, vehicles were developed by to follow. dle Schools in March and careers or more accurate. this March many U.S. and English military as Beginning everyone is excited. The term “drone” has been students in Hamilton’s three target practice tools and posaround since 1935 but the air- middle schools — Grice, sibly for delivering ordinance — will against an enemy. craft have really come to the Crockett and Reynolds “Heroes One of the drone program drones forefront recently as radio, be hands-on flying work here.” on motor and battery improve- indoor missions based on real champions is Karen Gronikowski, supervisor of Mathments are progressing rap- world applications. ematics Grades 6-12 and STEAM stands for the disidly. Nearly everyone knows Three words of gratitude and encouragement that what a drone is, but not all ciplines of Science, Technol- STEM/STEAM curriculum capture the courage and compassion of health ogy, Engineering, Art and supervisor. The intro of this know the uses and possible here and across America. drone To share your to the Applied program Mathematics. The STEAM applications of these aircraft.workers thanks or to support Emergency Fund, Technology class will be a approach bringsour a more real Response Indoor drones will be takhands on, engagement first for a New Jersey school ing to the air in the Hamilton visit world, rwjbh.org/heroes Schools district STEAM elec- in learning. As fast as technolSee dRONES, Page 10 By ThOMAs KeLLy
Walking into the Flying Pig Tavern on Route 130 the aroma of bacon is inviting. Very inviting, as it pulls you into the spacious main room that has a good sized crowd on a weekday at noon. That the new restaurant was able to acquire more than 2,000 Facebook followers in the month since opening reflects what old fashioned word of mouth can do for an eatery, especially in an area with high culinary expectations. Following a six-month renovation and a soft opening in January, the Flying Pig Tavern is hitting full stride as a go to place for a new twist on comfort food. Principal owner Tim Kalavruzos grew up in the restaurant business and is relaxed and knowledgeable about every aspect. “For us it is all about the food. We want you to see it, feel it and enjoy it. We know that is what makes the difference. It’s all about the food for us,” he says. Kalavruzos is relaxed because the restaurant is off to a great start, but also because he has a lot of experience and knows what works. As a teenager Kalavruzos was cutting up prime ribs at his father’s restaurant the Town and Country Diner, which was a little further south on Route 130. “Seventeen slices per rib, See FLyING, Page 14
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