FORKS UP!
OUR FOOD + DRINK ISSUE
FOOD + BEVERAGE THE FUNKY FISHMONGER — A SEAFOOD SENSATION TURNING CUSTOMERS INTO CONFIDENT COOKS, ONE FRESH CATCH AT A TIME.
From Our Table to Yours: Celebrating Food and Community
October always feels like the month food takes center stage. Maybe it’s the return of cozy dinners, maybe it’s the kids trading Halloween candy like stockbrokers, but in our house, food is always front-page news. With four daughters, I sometimes feel less like a mom and more like a short-order cook. One wants pasta, another wants tacos, someone’s suddenly vegetarian for the night, and the youngest just wants dessert. By the time I sit down, I’m lucky if I’ve remem bered to make myself a plate.
This month, we’re excited to share something brand-new: Garden State City Lifestyle! We’ve joined forces across New Jersey to launch gardenstatecitylifestyle.com, your statewide destination for luxury living, food, fashion, and events. We’re curating the best of the best from Bergen, Somerset, Essex, Monmouth, and Hunterdon counties. Follow along on Instagram at @gardenstatecitylifestyle for statewide updates. We’re hyped about this launch—and you should be too!
One of our first initiatives is our inaugural Garden State City Lifestyle Restaurant Month. We’ve rounded up some of the top restaurants in northern and central Jersey, each offering exclusive specials just for you. From a complimentary glass of wine to a lobster dinner for two, we’ve got your dining calendar covered. Turn to page 12 for the full lineup.
Closer to home, our Readers’ Choice Awards are back! This month’s City List features the winners for best coffee shop, bagel shop, and pizza shop—all voted on by you. Turn to page 10 to see which spots earned bragging rights, and keep voting each month on Instagram @bridgewater_somerset_hills.
And the features? They’re as flavorful as the season. Our cover story introduces you to Mark Drabich, the Funky Fishmonger, whose passion for seafood is contagious—find his story on page 32. Also in this issue, you’ll meet Dina Deleasa-Gonsar, who reminds us that food is more than a meal—it’s connection (page 18). If you’re looking for practical takeaways, flip to page 24 for smart tips on shopping with the Dirty Dozen and Clean Fifteen. And don’t miss our spotlight on one of New Jersey’s most iconic fall traditions, the Far Hills Race Meeting, featured on page 16.
This issue celebrates the many ways food connects us—whether it’s around a family table, a tailgate, or a neighborhood café. So dig in, explore, and maybe try something new this month.
See you around the table,
October 2025
PUBLISHER
Jake Slowinski | jake.slowinski@citylifestyle.com
CO-PUBLISHER
Tiffany Slowinski | tiffany.slowinski@citylifestyle.com
SALES DIRECTOR
Emily Labdon | emily.labdon@citylifestyle.com
PUBLICATION DIRECTOR
Carly Mac Manus | carly.macmanus@citylifestyle.com
PUBLISHER ASSISTANT
Kristin Kowalewski | Kristin.Kowalewski@citylifestyle.com
ACCOUNT MANAGER
Jessie Fernandez | jessie.fernandez@citylifestyle.com
INTERNS
Sadie Brown, Brooke Messarosh, Sienna Prinzivalli
CONTRIBUTING WRITERS
Garden State City Lifestyle, Cara Zamorski, Patti Zielinski
CONTRIBUTING PHOTOGRAPHERS
Michael Lago, Liz Polo - My Havanna Photography, David Surks, Hunterdon Health, Cara Zamorski, Jackson Giesen, Karen Kwong
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Kelsi Southard
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
inside the issue
October is Garden State City Lifestyle Restaurant Month!
Explore
The
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: 28 BRHS students attended the FBLA national conference in California. 2-4: Zufall Health, together with colleagues at the New Jersey Primary Care Association (NJPCA), hosted the National Health Center Week (NHCW) New Jersey Kick-Off Celebration. 5: Bridgewater Readers’ Choice 2025: Strive2Move Chiropractic – Voted Best Chiropractor for exceptional care and results! 6: Bridgewater Readers’ Choice 2025: Neverland Fun – Voted Best Play Space for endless kids’ adventures! 7: The Raise the Volume second annual golf outing at Basking Ridge Country Club brought supporters together for a day of fun and camaraderie.
Want to be seen in the magazine?
the CITY LIST
Coffee Shop
We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.
Want to suggest a monthly pick?
Kafé De Manila
https://www.facebook.com/kafedemanila920?mibextid=LQQJ4d | 908.894.0618
Bridgewater Café bridgewatercafe.com | 908.393.1589
Ambee Coffee https://ambee.coffee/ | 908.393.1468
Liberty Corner Coffee https://www.justridingalong.org/coffee/ | 908.588.3434
Barrister Coffee House https://www.barristercoffeehouse.com/ | 908.340.3136
Bagel Shop
Craft Bagels https://www.craftbagels.com/ | 908.516.1226
Gabes Bagels https://www.gabesbagel.com/ | 732.384.5333
Kettlemans Bagel https://www.kettlemansbagels.com/ | 732.868.0008
Bagels-4-U www.bagels4u.com | 732.469.5829
Lil Pickles Deli https://www.lilpickles.com/ | 908.306.0268
Photography
Raquel
October is GARDEN STATE CITY LIFESTYLE RESTAURANT MONTH!
Explore New Jersey’s Best Bites: Exclusive October Offers, Chef Specials, and Culinary Surprises Await
It’s our inaugural Garden State City Lifestyle Restaurant Month, and we’ve partnered with top New Jersey restaurants to bring exclusive specials to you throughout October. From fine dining to casual bites, these offers are our treat to you.
Visit any of these featured establishments this month and ask for the “Garden State City Lifestyle Special” to receive one of the offers below.
CLINTON HOUSE – CLINTON
Address: 2 West Main Street, Clinton, NJ 08809
Website: theclintonhouse.com
Offer: Signature Tasting Menu $100 (valued at $120) | Add Wine Pairings for $60
FIRST COURSE
Spicy jumbo lump crab meat on crisp lettuce with dill
Lobster bisque with tender lobster chunks
Smoked salmon with Royal Osetra caviar, goat cheese, and crostini
Paired with Miner Viognier
SECOND COURSE
Two fried oysters over creamy spinach
Two Clams Casino with fresh lemon
Paired with Archery Summit Pinot Gris
THIRD COURSE
Stuffed shrimp over lemon butter rice, garnished with sweet drop peppers and lemon
Paired with Merryvale Chardonnay
FOURTH COURSE
Lamb lollipop with mint pesto, roasted cherry tomatoes, and whipped potatoes
Paired with Chappellet
FIFTH COURSE
Filet medallion with crabmeat béarnaiseand tender asparagus
Paired with Elk Cove Pinot Noir
SIXTH COURSE
Decadent chocolate lava cake with molten center, served warm
Paired with Sauternes
ARTICLE BY GARDEN STATE CITY LIFESTYLE
PHOTOGRAPHY BY MICHAEL LAGO, LIZ POLO - MY HAVANNA PHOTOGRAPHY
DE MARTINO’S – SOMERVILLE
Address: 9 Davenport St, Somerville, NJ 08876
Website: demartinolatin.com
Offer: “Fluffy for Fifty” — Half-price Classic Buttermilk Pancakes weekdays in October (Dine in only)
FOCACCERIA RISTORANTE – BASKING RIDGE
Address: 26 Church St, Basking Ridge, NJ 07920
Website: focacceria26.com
Offer: Seasonal appetizer special
FOGO DE CHÃO – BRIDGEWATER
Address: 400 Commons Way, Suite 279, Bridgewater, NJ 08807
Website: fogodechao.com/location/ bridgewater
Offer: Complimentary dessert
GIOVANNI’S – SOUTH BOUND BROOK
Address: 113 Clinton Street, South Bound Brook, NJ 08880
Website: giovannis-nj.com
Offer: Complimentary dessert (one offer per table)
JUNIPER HILL RESTAURANT AND BAR – ANNANDALE
Address: 73 Beaver Ave, Annandale, NJ 08801
Website: juniper-hill.com
Offer: Complimentary glass of wine or draft beer for anyone joining us for lunch (Tuesday–Friday, 12–3) for October
MAIN STREET CRAVINGS – CLINTON
Address: 3 Main St, Clinton, NJ 08809
Website: mainstreetcravings.square.site
Offer: Complimentary fountain drink with purcha se
MARINELLI’S – HAMPTON
Address: 505 NJ-12, Flemington, NJ 08822
Website: marinellisrestaurant.com
Offer: 10% off the total bill
MASON’S FAMOUS LOBSTER ROLLS – LONG BRANCH
Address: 78 Ocean Ave N, Long Branch, NJ
Website: masonslobster.com/
locations/long-branch-nj
Offer: 15% off the total bill
MAX’S BAR AND GRILL – LONG BRANCH
Address: 25 Matilda Terrace, Long Branch, NJ 07740
Website: MaxsBarAndGrillNJ.com
Offer: Buy one entrée, get one 50% off
METROPOLITAN SEAFOOD & GOURMET – LEBANON
Address: 1320 Rt. 22 West, Lebanon, NJ 08833
Website: metroseafood.com
Offer: Lobster dinner for two special
OSTERIA CRESCENDO – WESTWOOD
Address: 36 Jefferson Ave, Westwood, NJ 07675
Website: OsteriaCrescendo.com
Offer: Garden State City Lifestyle Roasted Beet Mezza Luna Special (lemon, poppy seed, brussels sprouts, chive)
OSTERIA MORINI – BERNARDSVILLE
Address: 107 Morristown Road (Route 202 N), Bernardsville, NJ 07924
Website: osteriamorini.com/ bernardsville-nj
O ffer: Cicchetti Sampler of 3 (Melone, Panzanella & Beets)
RED HORSE BY DAVID BURKE – BERNARDSVILLE
Address: 27 Minebrook Road, Bernardsville, NJ 07924
Website: redhorsebydb.com/ restaurant-bernards
Offer: Complimentary appetizer or dessert with entree purchase
RED HORSE BY DAVID BURKE – RUMSON
Address: 26 Ridge Road, Rumson, NJ 07760
Website: redhorsebydb.com
Offer: Complimentary appetizer or dessert with entree purchase
SWEET T’S SOUTHERN EATERY – MONTCLAIR
Address: 387 Bloomfield Ave, Montclair, NJ 07042
Website: sweettseatery.com
Offer: 10% off total bill
VIAGGIO RISTORANTE – WAYNE
Address: 1055 Hamburg Tpke, Wayne, NJ 07470
Website: viaggioristorante.com
Offer: Barchette Special (Butternut squash, fall spiced agrodulce, brown butter, sage)
Eat up! And don’t forget to follow @gardenstatecitylifestyle for sneak peeks, chef spotlights and gift card giveaways throughout October to some of the best restaurants in the state.
Honored to Serve Our Local Special Needs Population
Advocate for Autism Awareness: Partnering with schools to dispel misconceptions and educate our community about autism.
Promote Inclusivity: Fostering an inclusive environment where every child is understood and supported
Expand Access to Care: Creating resources for children with autism to have access to care and resources in our community
STEEPLECHASE, STYLE & TRADITION
The Far Hills Race Meeting Returns
This October
ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY DAVID SURKS
One of New Jersey’s most anticipated and iconic autumn events returns this October: The Far Hills Race Meeting, a storied blend of world-class horse racing, timeless tradition, and social celebration.
Held at Moorland Farm, this annual event has drawn tens of thousands of guests since its founding over a century ago. Known affectionately as “The Hunt,” it’s more than just a day at the races — it’s a cultural happening. Think luxury tailgates, statement fashion, and a festive crowd gathering to reconnect with friends, family, and colleagues.
At its heart, however, the Far Hills Race Meeting remains rooted in its purpose: supporting local healthcare. Since its inception, the event has donated over $20 million to area hospitals and health organizations. It’s an unmatched combination of philanthropy and spectacle.
What makes it even more impressive? The racing. The Far Hills track boasts the richest purses in American steeplechase, including the prestigious Grand National — the crown jewel of the season. With coverage now on Fox Sports and betting available through NJRC and NYRA, Far Hills is gaining attention on a national and global scale.
The event traces its roots back to 1870, originating as a fox hunting tradition known as the Essex Hunt. By 1916, it had evolved into the modern-day Far Hills Race Meeting, now held on the historic Grant B. Schley estate. Its legacy endures, with only two interruptions in its timeline: World War II and the COVID-19 pandemic.
Adding to the weekend’s appeal is the Peter Chesson Memorial Car Show, showcasing classic and collector cars — a fitting complement to the elegance and energy of race day.
Whether you're there for the thrill of the race, the impeccable tailgate spreads, or simply the atmosphere, the Far Hills Race Meeting remains a must-attend event this October.
Mark your calendars — October never looked so stylish.
FAR HILLS RACE MEETING Website: farhillsrace.org
We hope to bring the most recent trends at affordable prices We are size inclusive because everyone matters Our goal is to help you find the Osprey within Osprey Lane was built on a foundation to empower women and make them feel confident, beautiful and powerful.
DISH IT OUT WITH DINA
How a Jersey girl turned Sunday dinners, family roots, and resilience into a cookbook that feeds both body and soul.
ARTICLE BY CARLY MAC MANUS
PHOTOGRAPHY BY MICHAEL LAGO
For Dina Deleasa-Gonsar, food has always been more than a meal—it’s a bridge between generations, a reason to gather, and a source of comfort. Growing up in an Italian-American family in New Jersey, Sunday dinners weren’t just tradition— they were sacred.
“Sunday dinner was a weekly tradition for us—one that rivaled most people’s holidays.” —Dina Deleasa-Gonsar
“Sunday dinner was every week for us, and it rivaled people’s holidays,” Deleasa-Gonsar says. “My mom always had dinner on the table by 5:30. My dad? He was the original food influencer before influencers existed—everyone went to him for restaurant recommendations.”
That environment shaped her palate and passion. While most teens were reading magazines like Cosmopolitan , Deleasa-Gonsar was flipping through Gourmet and savoring the food descriptions in classic novels. “I didn’t care about the drama in those stories,” she said with a laugh. “I wanted to know what they were eating.”
FROM BLOG POSTS TO BROADCAST TV
Although her background is in communications and counseling, Deleasa-Gonsar’s true love for cooking shone through even in college. “I was the girl hosting Sunday dinners in my dorm room on a
little burner,” she recalls. “I made chicken parm and caprese salad for my friends. Everyone thought I was crazy—but I loved it.”
That passion eventually turned into a blog, Dish It Girl. Initially created as a way to share recipes with friends, it grew steadily. “At the time, I was in grad school for counseling, so the name came from that,” she says. “It was a play on words—‘you can dish it, but you can’t take it.’ I didn’t realize it would follow me forever.”
Her big break came through an unexpected detour: reality TV. As part of the family featured on E! Network’s Married to Jonas—her sister Danielle is married to Kevin Jonas—Deleasa-Gonsar was introduced to the world of social media. “They told us, ‘You need Instagram and Twitter,’” she notes. “That’s when everything shifted. I started sharing recipes and food photos, and people began asking for advice on hosting or what to cook for a special occasion.”
Soon after, she landed her first brand partnerships, writing recipes for household names like DiGiorno and Philadelphia Cream Cheese. More opportunities followed, from live cooking segments to national TV spots on The Today Show and Guy’s Grocery Games.
A COOKBOOK THAT GOES BEYOND RECIPES
After more than a decade of sharing recipes online, Deleasa-Gonsar knew it was time to create something tangible—a cookbook. But for her, this wasn’t about glossy perfection. It was about honesty and connection.
“People assume it’s just a cookbook, but it’s two books in one,” she explains. “Yes, there are recipes, but there are also 40 devotionals inspired by some of the hardest seasons of my life—my daughter’s premature birth, postpartum depression, even going through cancer while writing this book.”
Her goal? To give readers more than kitchen confidence. “When someone picks it up, I don’t want them to feel like, ‘I wish my life looked like hers,’” she says. “I want them to feel seen, encouraged, and capable—whether that’s making dinner or just making it through the day.”
The book, available at Amazon, Barnes & Noble, Indigo in Short Hills, and local shops like Words in Maplewood, also serves as a love letter to her family. “It’s a permanent thank-you to my parents and everyone who supported me. Having my name on something tangible means so much.”
BALANCING FAMILY AND CAREER
Despite her growing success, Deleasa-Gonsar is quick to admit she doesn’t do it all. “I’m always questioning my time management,” she says. “But my family comes first. I’m the CEO of my home, and everything else fits around that.”
She hopes her transparency helps other women feel less pressure to “have it all.” “Some days things fall short—and that’s OK,” she notes. “I’ve learned that opportunities circle back. Just because it doesn’t happen today doesn’t mean it won’t tomorrow.”
WHAT’S NEXT?
Deleasa-Gonsar is now hosting In the Mix, a lifestyle series on the ONJ Network’s streaming platform, while continuing to grow her food and lifestyle brand. Her focus remains on creating spaces that uplift. “Not everything we do is going to land us in Forbes or make us go viral,” she explains. “But the connections we make around the table—that matters.”
Style by Kathleen Deleasa | Hair by Josie Sanchez Makeup by Kristen Gonzales
Feature Recipe: Fall French Onion Chicken
Serves 4 | Prep: 15 minutes | Cook: 1 hour 10 minutes
If you can’t get enough French onion soup, this recipe is for you. The key is taking your time with the onions—they take the longest but are crucial to the flavor. This dish is perfect for cooler nights and can be made ahead by pausing before the last two steps until you’re ready to serve.
INGREDIENTS FOR THE ONIONS:
• 2 large yellow onions, thinly sliced into half moons
• 4 tablespoons (½ stick) unsalted butter
• ½ teaspoon kosher salt
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
INGREDIENTS FOR THE CHICKEN:
• 4 boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons sherry
• ½ cup dry white wine
• 1½ cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 cup shredded Gruyère cheese
DIRECTIONS
1. Caramelize the onions:
1. In a large Dutch oven or enameled cast-iron braiser, melt the butter over low heat.
2. Add the onions and cook undisturbed for 10 minutes.
3. Sprinkle the ½ teaspoon salt over the onions, gently stir, and cook undisturbed for another 10 minutes.
4. Add the sugar and balsamic vinegar, stir to combine, and cook, stirring occasionally, until golden brown, about 25 minutes.
5. Transfer the onions to a bowl and set aside.
2. Prepare the chicken:
1. Preheat the oven’s broiler.
2. In a shallow bowl, whisk together the flour, ½ teaspoon salt, and ⅛ teaspoon pepper.
3. Dredge the chicken in the flour mixture, coating both sides, and shake off any excess.
4. Add the olive oil to the pan and increase heat to medium-high.
5. Sear the chicken until golden brown on each side, about 6 minutes per side, then transfer to a plate.
3. Build the sauce and finish:
1. Add the sherry and white wine to the pan, scraping up any browned bits from the bottom.
2. Return the caramelized onions to the pan and simmer for 3 minutes.
3. Stir in beef broth, thyme, bay leaf, 1 teaspoon salt, and ⅛ teaspoon pepper.
4. Nestle the chicken into the pan along with any juices, cover, and simmer for 15 minutes. Remove from heat.
5. Carefully remove the lid and sprinkle the Gruyère cheese evenly over the chicken.
6. Place under the broiler until the cheese bubbles and browns, about 5 minutes.
4. Serve:
Serve immediately with crusty bread or a baked potato.
Fall French Onion Chicken
Hunterdon Health: Comprehensive Care, All in One Place
Where Innovation, Wellness, and Compassionate Care Come Together
When it comes to healthcare, convenience, quality, and continuity are key. At Hunterdon Health, patients experience all three — and more — with a wide spectrum of services available under one roof at the Clinton Health Campus. Whether you’re starting a new fitness journey, seeking a primary care provider, or navigating a complex health diagnosis, Hunterdon Health offers a seamless, whole-person approach to care backed by nationally recognized quality and a deeply rooted commitment to the community.
Services at the Clinton Health Campus include:
Hunterdon Health and Wellness Center
It all begins with proactive wellness. At the Hunterdon Health & Wellness Centers, community members (age 12 and older) can access state-of-the-art fitness facilities and a variety of fun and challenging group exercise classes. Our dedicated staff is ready to assist members with everyday fitness, personal training, weight management, health education, and more. All members receive a personalized fitness assessment and exercise equipment orientations prior to beginning an individually tailored program. The Center also includes a 5-lane lap pool, therapy pool, whirlpool, sauna and steam rooms. Come take a tour or learn more at hunterdonhealthandwellness.org.
Primary Care
Your health and well-being are our main priority. Our board-certified family physicians at Hunterdon Family Medicine at Riverfield are specially trained to care for every member of your family, from newborns to adults. To schedule an appointment, call 908-735-4645.
Pediatric Care
Hunterdon Pediatric Associates offers a full range of primary care pediatric, and adolescent medicine services. Our doctors and nurse practitioners are happy to address any topic relating to your child’s health and well-being. To schedule an appointment, call 908-7353960. To learn more, visit hunterdonpediatrics.org
Advanced Imaging & Diagnostics
Convenience meets precision at Hunterdon Advanced Imaging at Clinton, where patients can receive X-rays, MRIs, CT scans, mammograms, ultrasounds and bone density scans without the hassle of multiple appointments or travel. Equipped with the latest technology and staffed by experienced radiologists and technicians, these services play a critical role in early detection and effective treatment planning. To schedule an appointment, call 908-237-4150.
The Hunterdon Heart and Vascular Center also offers vascular ultrasound, cardiac testing and nuclear testing in Clinton. To schedule an appointment, call 908-735-6275.
Physical and Occupational Therapy
Our experienced staff is trained in current rehabilitation protocols and manual therapy techniques. We pride ourselves on our one-on-one evaluations and treatments tailored to meet individual goals and needs. Our reputation includes high levels of patient satisfaction and therapeutic outcomes. We provide care for patients who are five years old and older. To schedule an appointment, call 908-735-3930.
Laboratory
The outpatient laboratory is open Monday-Friday from 7:30 a.m. to 3:30 p.m. To schedule an appointment, call 908-237-4150.
hunterdonhealth.org
ARTICLE BY CARLY MAC MANUS
ARTICLE AND PHOTOGRAPHY BY CARA ZAMORSKI
Save Money & Eat Healthier
THE DIRTY DOZEN & CLEAN FIFTEEN
Eating healthy is a priority for many families, but rising grocery costs can make it feel overwhelming. One of the most common questions I get as a health and nutrition coach is: “Do I really need to buy everything organic?” The answer is no—and thanks to the Environmental Working Group (EWG), we have a smart, science-based guide to help us make informed, budget-friendly choices at the store.
Each year, the EWG releases two important lists: the Dirty Dozen and the Clean Fifteen. These guides are based on thousands of produce samples tested by the USDA and FDA for pesticide residues. The goal? To help consumers like you and me decide when it’s worth splurging on organic, and when it’s okay to save money by buying conventional.
THE DIRTY DOZEN: BUY ORGANIC WHEN YOU CAN
The Dirty Dozen includes the top 12 fruits and vegetables with the highest levels of pesticide residue—even after washing. These are the items you’ll want to prioritize buying organic to limit your exposure to potentially harmful chemicals.
THE 2024 DIRTY DOZEN:
1. Strawberries
2. Spinach
3. Kale, Collard & Mustard Greens
4. Grapes
5. Peaches
6. Pears
7. Nectarines
8. Apples
9. Bell & Hot Peppers
10. Cherries
11. Blueberries
12. Green Beans
Many of these are thin-skinned or leafy— making them more susceptible to absorbing pesticides. For example, strawberries and spinach often top the list because they’re sprayed frequently and lack a protective outer layer.
THE CLEAN FIFTEEN: SAFE TO BUY CONVENTIONAL
On the other hand, the Clean Fifteen includes produce items that consistently test for the lowest levels of pesticide residue. These foods often have thick peels or natural defenses that help protect them from pests—so fewer chemicals are needed during farming.
THE 2024 CLEAN FIFTEEN:
1. Avocados
2. Sweet Corn
3. Pineapple
4. Onions
5. Papaya
6. Sweet Peas (frozen)
7. Asparagus
8. Honeydew Melon
9. Kiwi
10. Cabbage
11. Watermelon
12. Mushrooms
13. Mangoes
14. Sweet Potatoes
15. Carrots
Buying conventional versions of these foods is generally safe—and it frees up your grocery budget to focus on organic options where they really count.
HOW THIS SAVES YOU MONEY
Let’s face it—organic produce can be pricey. But that doesn’t mean you have to choose between your health and your wallet. With the Dirty Dozen and Clean Fifteen as your guide, you can make smarter decisions without the stress.
HERE’S HOW TO MAKE IT WORK:
Prioritize wisely – Choose organic when it comes to the Dirty Dozen, especially if those foods are staples in your household. If you eat apples or spinach every day, it’s worth investing in the organic version.
Shop with confidence – Know that you’re making a safe choice when buying non-organic avocados or pineapples. Use the Clean Fifteen list to guide your conventional produce purchases.
Balance health and budget – You don’t have to go all-or-nothing. These lists allow for a flexible, realistic approach to clean eating that fits your lifestyle—and your finances.
TIPS FOR SMART SHOPPING
• Use the lists as a cheat sheet. Keep a copy on your phone or fridge to reference during your grocery trips.
• Shop seasonally and locally. In-season produce is often fresher, cheaper, and may require fewer pesticides.
• Look for sales and store-brand organics. Many grocery chains now carry affordable organic lines.
• Buy frozen when needed. Frozen organic fruits and vegetables are often more budget-friendly and just as nutritious.
Eating well shouldn’t be stressful or financially draining. With tools like the Dirty Dozen and Clean Fifteen, you can feel empowered to make healthier choices while staying within your budget. Whether you’re feeding a family or shopping for one, these lists are a practical way to bring balance, nutrition, and peace of mind to your plate.
We’re honored to be named your Readers’ Choice 2025 Best Veterinary Practice, and it wouldn’t be possible without the trust of families like yours. From wagging tails to purring cuddles, we’re here to make sure every furry friend stays happy and healthy. Thank you for letting us be par t of your family’s story
Compassionate
PINK PAINTING THE TOWN
HOW JAYDAN SERVICES IS RAISING BREAST CANCER AWARENESS ONE DUMPSTER AT A TIME
When it comes to community impact, JayDan Services is proving that big change can come from unexpected places—even a Dumpster. This October, in honor of Breast Cancer Awareness Month, owner Danny Gregoire is putting a bold, pink spin on his company’s Dumpster rentals to support a cause close to his heart.
JayDan Services, a trusted name in New Jersey for demolition, cleanouts, and debris removal, isn’t your typical construction business. Founded in 2010 as a small clean-up operation, it has grown into a full-service company known for
professionalism, precision, and a customer-first approach. But what truly sets JayDan apart is its commitment to community and creating new possibilities, not just clearing spaces.
A few years ago, Gregoire learned about Dance for the Cure, a volunteer-driven organization aiding breast cancer patients across Hunterdon, Mercer, Middlesex, and Somerset counties. Inspired to make a difference, he painted one of JayDan’s Dumpsters bright pink and pledged to donate $25 from every rental of that Dumpster to the charity.
“This pink Dumpster is a visible way to support local families fighting breast cancer,” Gregoire explains. “It travels to different job sites—residential, commercial, industrial—always reminding people that every bit helps.”
Dance for the Cure volunteers appreciate the creative partnership. Joanne Liscovitz, one of the organization’s leaders, says, “This unique fundraiser shines a spotlight on our work and raises vital funds for patients in need. We’re grateful to Danny and his team for their dedication.”
At JayDan Services, every project is handled with care, safety, and clear communication. From full demolitions to property cleanouts, their skilled professionals ensure clients get personalized solutions tailored to their needs.
This October, as renovations and cleanouts pick up across New Jersey, the pink Dumpster is more than just a tool—it’s a symbol of hope, community spirit, and the power of giving back.
To learn more about JayDan Services, visit JayDanServices.com. Support Dance for the Cure at DanceForTheCure.org .
Danny Gregoire and his Family
Providing Peace of Mind for Over 40 years, ser ving Somerset and Surrounding Counties
2nd Generation Family Owned and Operated HVAC and Refrigeration Company, ser vicing Residential and Commercial Proper ties
Danny Gregoire
ARTICLE BY PATTI ZIELINSKI | PHOTOGRAPHY BY JACKSON GIESEN
CUTTING, COOKING, AND CRACKING YOU UP — MEET THE FUNKY FISHMONGER
HOOKED ON FLAVOR
Mark Drabich
Mark Drabich — aka the Funky Fishmonger — is over-the-top, passionate and certainly loves to talk fish.
His enthusiasm is contagious, and once you spend any time at
“I taught myself how to cut fish,” he says. “I worked with Salvatore Bracco— his daughter is Lorraine Bracco, from “The Sopranos”—and would watch him cut fish to learn the proper technique.”
“I WROTE THAT NAME ON A NAPKIN IN A BAR IN MANHATTAN. I WANTED TO DENOTE A CERTAIN SOPHISTICATION OF THE VARIETY THAT WE CARRIED.” - MARK DRABICH
Metropolitan Seafood & Gourmet in Lebanon, you’ll feel confident in the kitchen, wowing family and friends with restaurant-quality dishes.
“I love it when customers come into the store and announce they’ve never been there before. They’re going to be swept up overwhelming hospitality,” he says. “Here, there’s just one rule: Have a good time. One of my favorite things is watching customers: One of my guys is cutting sashimi for them, another opening oysters and another selling them a whole red snapper. And all having fun in the fish market.”
The gregarious fishmonger has been selling seafood, educating customers and creating experiences at Metropolitan Seafood for close to four decades.
Drabich’s first job was working at a fish market near his home in Hillsborough when he was 15. He went on to gain industry experience as a fish cutter in New York City and Philadelphia.
He became known for his precise knifework—and for his enthusiastic approach to seafood. “For example, with flat fish, the knife goes in backwards: You cut into the tail and push the knife up, kind of a rhythmic knife dance,” he says. “Put 300 pounds of flat fish in front of me, and I’m in my Zen.”
At 23, after college, Drabich launched Metropolitan Seafood, purchasing equipment and taking over the lease of a fish market in Clinton where he had worked summers. “That’s how Metropolitan Seafood started,” he says. “I wrote that name on a napkin in a bar in Manhattan. I wanted to denote a certain sophistication of the variety that we carried.”
In an age when the seafood industry is global, with fisheries jet-setting product to sites thousands of miles away, Drabich sources old-school, purchasing his inventory from the venerable Fulton Fish Market in the Bronx, and other fisheries.
“HERE,
THERE’S JUST ONE RULE: HAVE A GOOD TIME." - MARK DRABICH
Interacting with customers — teaching them about seafood, engaging them to try new seafood, showcasing the limitless ways to cook seafood — is Drabich’s greatest joy. He speaks to the “Little Chef” in each household. “The Little Chef is the person who takes the responsibility and puts the love and caring into cooking for their household,” he says.
Drabich recently launched a spice line that that allows Little Chefs to just sprinkle, cook and eat: a Mediterranean blend; Anchovy and Parmesan (“gives that real umami”); Eastern European Smoked Spice; Gochujang; and Smashed Garlic (“put it in butter, on toasted bread and have instantaneous grilled garlic butter”).
To date, he has written over 2,000 recipes to help customers become comfortable and proficient in preparing fresh seafood. A $3 monthly subscription to “The Funky Fishmonger Online Cookbook” will unlock 200 recipes and deliver 16 new recipes each month. “I write these recipes out of desperation, not inspiration. I want you to cook,” he says. “You can make the most specular dishes — assuming you have a great product — at home. I’m less concerned about you learning the recipe as much as I am concerned about you learning the technique.”
View fresh catches, sign up for recipes and peruse the takeout menu at metroseafood.com. Follow Metropolitan Seafood on Instagram, TikTok and Facebook and Drabich @funkyfishmonger.
Or
like father. like son.
From Family Butcher Shop to Culinary Spotlight: How Giovanni LaCorte Turned Passion into a Restaurant Dream
Growing up in Bound Brook, Joe LaCorte grew up across the street from Fairview Beef, a small butcher shop. As a restless 12-year-old, LaCorte would run over to the shop to sweep, wash dishes—anything to be part of that community.
The owners showed him the ropes, and while he was still in high school, LaCorte bought the shop and toggled between attending morning classes and opening for lunch at noon. The modest business eventually blossomed into the iconic Joe’s Meat Market in South Bound Brook, which LaCorte opened in 1991 and operates with his wife, Dolly, and son, Giovanni. Over the years, the market has developed a loyal customer base, populated by patrons-turned-friends who return for the fine ranges of quality, expertly cut meat, along with cheeses, breads, salads and sweets.
Joe’s Meat Market was fertile territory for the young Giovanni, a restauranteur-in-the-making who Dolly says exhibited an interest in cooking at 5. “He would make treats—ambrosia, granola bars—at home and bring them to school to share with the class,” she says.
When he was around 10, Giovanni started joining Joe at work. “He would be so excited to stock the soda case, make pizza boxes, wash dishes,” she says. “He started watching the guys cook on the line and realized that he wanted to help them cook, prep, cut vegetables, filet chicken—to the point when, at 16, he told the chef ‘Step aside. Let me do it.’”
ARTICLE BY PATTI ZIELINSKI PHOTOGRAPHY BY MICHAEL LAGO
Things accelerated from there. Like his father, Giovanni’s world became the restaurant, his passion to learn, to create, to grow driving him to improve. He started working breakfasts at Joe’s before school and circling back to cook when classes were over. “Giovanni added his own flair. He took the deli over, started smoking his own meats, brining corned beef pastrami—anything to elevate sandwiches,” Dolly says.
The passion of such a young chef caught the attention of Guy Fieri, who featured Giovanni, then 18, on his “Diners, Drive Ins and Dives” in 2022, making him the youngest chef ever on the show. “Guy was fascinated with Giovanni’s passion for cooking at such a young age,” Dolly says. “At the end of the episode, Guy gives Giovanni a knife with his autograph and said, ‘We need more people like you in this world, to make being a chef great again.’”
Giovanni LaCorte
Where does a young chef go from that ?
Why, to opening his own restaurant, of course. Last February, Joe’s Meat Market opened Giovanni’s Italian Restaurant next door. At 21, Giovanni is living his dream, creating innovative dishes and making memories for customers. “Giovanni is an old soul. He puts his heart and soul into every dish he prepares. He just wants people to be happy,” says Dolly. “A highlight is when diners ask if they can meet Giovanni. When he comes out of the kitchen, they’re clapping. He loves seeing people’s reactions and hearing what they liked, what they didn’t, what they would like different. He’s very in tune with his customers.”
In addition to serving up homemade pasta, Lobster Pescatore—linguini in a scampi white wine sauce with clams, mussels, shrimp, scallops and two twin lobster tails—and what Dolly calls “an absolute killer vodka chicken parm,” Giovanni also focus on making the perfect steak. “He gets his meat from Joe’s Meat Market, dry ages it and serves it with indulgent sides for a reasonable price,” Dolly says.
Couples can tuck themselves in to the “Romance Room,” an intimate space with seven two-top tables and a fireplace. Or guests can get boisterous with events like Limoncello Nights and Ladies’ Nights, not to mention enjoying milestone events like weddings, baby showers and bridal showers.
Dolly and Joe are excited to see what comes next for their son. “That kid’s ready,” she says. “He doesn't back down from any challenge or any opportunity.”
Visit giovannis-nj.com and joes-meatmarket.com to learn more about their culinary offerings.
Garden State Harvest
ARTICLE AND PHOTOGRAPHY
BY GARDEN STATE CITY LIFESTYLE
There’s something magical about fall in New Jersey. The air turns crisp, the boardwalk crowds fade, and the landscape transforms into a patchwork of deep reds, golden yellows, and burnt oranges. Farmers’ markets brim with fresh-picked squash, apples, and herbs, making it the perfect time to create dishes that warm the heart and highlight our state’s seasonal bounty. This Garden State Harvest Risotto captures the cozy spirit of the season—creamy Arborio rice, roasted butternut squash, fragrant sage, and a savory punch from crispy pancetta. It’s comfort food with an elegant, local twist.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes
Risotto with Butternut Squash, Sage & Crispy Pancetta
ingredients:
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 3 tbsp olive oil, divided
• Salt & freshly ground black pepper, to taste
• 6 cups chicken or vegetable stock (kept warm)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)
• 4 oz pancetta, diced and crisped in a skillet
• Optional: drizzle of truffle oil for serving
directions:
Step 1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, or until tender and slightly caramelized.
Step 2. Start the Risotto: In a large saucepan, heat remaining olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Step 3. Toast the Rice: Add Arborio rice, stirring constantly for 2–3 minutes until edges are translucent. Pour in white wine and cook until mostly absorbed.
Step 4. Add Stock Gradually: Add warm stock, one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue for 18–20 minutes, until rice is creamy and al dente.
Step 5. Finish the Dish: Stir in roasted squash, Parmesan, and chopped sage. Adjust seasoning with salt and pepper.
Step 6. Serve: Spoon risotto into bowls, top with crispy pancetta, extra Parmesan, and fresh sage leaves. Optional: drizzle with truffle oil for a gourmet finish.
Garden State City Lifestyle Tip: Pair with a glass of local New Jersey Chardonnay or a crisp hard cider to bring out the flavors of the season.
Craving more? Follow @gardenstatecitylifestyle for simple, delicious recipes.
Risotto with Butternut Squash, Sage & Crispy Pancetta
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