7 MILE BRANDS REINVENTING SNACKING WITH TASTE, TRUST AND TENACITY
PORTIFINO'S IN MORRISTOWN IS A CLASSIC OF ITALIAN DINING
MEXICAN SPICE SERVES UP AUTHENTIC FLAVORS OF MEXICO
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Welcome Fall!
With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We had the pleasure of sitting down with some of our favorite local restaurants and learned about their fall menus—so get your tastebuds ready, you are in for a treat.
October to me brings the warm seasonal scents of fall and with that, memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, pumpkin, and soups of any kind brings me right back to her table. Today, one of my favorite fall activities with the kids is going to our local farms for freshly made apple pies from their orchards! What are some of yours?
There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.
We encourage you to try the places we have featured in our October issue and build new memories of your own enjoying our “Local Culinary Creations”!
If you have interesting, fun, and meaningful stories to share or are a business looking to grow within the ten communities we serve, we would love to hear from you. Email John.Meyer@citylifestyle.com for advertising opportunities or Ana.Meyer@citylifestyle.com for editorials or just call us at 973-944-1440.
Since its founding more than 10 years ago Mexican Spice has carved out a special place in the local restaurant community, shaking up the food scene with bold flavors, culinary passion, and community spirit.
A cozy dine-in and take-out eatery, the restaurant has earned a reputation for delivering an unabashedly authentic taste of Mexico City.
Behind the venture is Mexico City native Jennifer Teutli, who started the eatery as a modest catering business that blossomed into a commercial kitchen making appearances at a nearby farmers market.
“Being at the market was a great way for people to get to know us and our food.”
The demand for her cuisine grew, and so did the business. Today, Mexican Spice is a vibrant and colorful little restaurant located at 149 Main St., in Chatham.
The business also has two taco trucks and a mobile Cantina truck offering homemade margarita mixers with original flavors like Spicy Tamarind and Hibiscus Mint, and has Mariachis on call. In the past year they have catered over 100 parties, including graduations birthdays, showers, golf outings, and corporate events.
Ten Years on The Restaurant is Still Bringing the Spice of Life
ARTICLE BY EILEEN M. MCNAMARA PHOTOGRAPHY BY ARRON ANDREWS
The flavor of Mexican Spice draws heavily on Jennifer’s roots as an immigrant.
“I was born and raised in Mexico City, so the flavors and presentation are very important. It’s also important to note that all our staff and family is also made up of immigrants, including my manager Jeronimo, my daughter Nico, and the rest of the incredible staff that work in the kitchen.
“When we moved to Chatham I didn’t know a single person. But this amazing community took me right in and allowed me to raise my family and grow my business, and now I truly feel like a permanent and active member of this community”.
Which is why it is so important, she says, to foster the same atmosphere for anyone who works with her.
“Most of my employees come from deeply difficult backgrounds, and are also all alone, working long days but fully committed and very loyal.
“We have created our own support network within Mexican Spice. There is lots of laughter, sweat and tears, but definitely a sense of family. There is a collection of stories, emotions, experiences, miles traveled and overcoming all sorts of challenges. For us, this is the SPICE of Life!
“Mexican Spice is such a big part of my life. And after all this time, I absolutely love what I do! I love knowing that even when we are traveling we are thinking about what flavors and experiences we can bring back to share. I can honestly say that behind every bite there is hard work, sacrifice, experiences, emotions and thousands of miles travelled!”
Mexican Spice is open Monday through Saturday with indoor and outdoor seating. The eatery offers a pickup and delivery options and has a grab-and-go deli case with family size offerings.
For hours, full menus and other information, visit Mexicanspice.net.
Mexican Spice Menu Highlights
Tacos de Birria
Al Pastor Tacos
Ceviche de Camarón
Chipotle Garlic Shrimp
Street Corn (Elote)
Carne Asada Quesadilla
Tinga de Pollo
Roasted Chickpea and Cauliflower
Gluten Free Quesadillas
Churros con Chocolate
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PORTOFINO’S IN MORRISTOWN
A Cornerstone of Classic Italian Dining
ARTICLE BY EILEEN M. MCNAMARA PHOTOGRAPHY BY ARRON ANDREWS
For more than three decades, Portofino’s has been a fixture in Morristown’s restaurant scene, Known for its consistent quality, generous portions, and friendly service, the restaurant has built a loyal following of local residents, professionals, and visitors alike.
Established in the early 1990s, Portofino’s blends old-world charm with a neighborhood vibe, serving traditional Italian cuisine in a warm, welcoming setting at 29 Mills St. Its interior is inviting and comfortable, with white-linen tables, exposed brick, and soft lighting. On any given night, the dining room is filled with regulars who return for their favorite dishes and newcomers discovering the menu for the first time.
What makes Portofino’s unique in the Morristown dining scene, says owner Lisa Vitiello, is its cozy homey atmosphere.
“Customers often tell us they feel like they’re eating dinner in someone else’s home. We’re big on our family atmosphere here at Portofino’s and share our love with every dish that is carefully curated.”
Lisa also oversees a sister company called “Simply Lisa’s Catering.” Through Simply Lisa Catering, she provides wonderful service from small at-home events, to large-scale weddings or corporate events. Lisa delights in reimagining dishes, weaving together influences from cultures around the world.
“We’re big on our family atmosphere here at Portofino’s and share our love with every dish that is carefully curated.”
Portofino’s specializes in classic Italian-American fare, with a focus on seafood, pasta, and veal. Popular appetizers include calamari fritti, burrata with basil and olive oil, and Lisa’s secret recipe of the homemade meatballs—made with a three-meat blend and served in their signature marinara with ricotta cheese. Entrées range from penne alla vodka and chicken Parmesan to more elaborate seafood selections, such as risotto di capesante and shrimp scampi.
One of the standout dishes is the angel hair Mediterranean, a house specialty for over 20 years, featuring shrimp, scallops, and lump crabmeat tossed in a tomato cream sauce. Other customer favorites include the rigatoni formaggio, veal marsala, and the chicken portofino. Portions are substantial, often leaving diners with enough for a second meal.
Portofino's owner
Lisa Vitiello
“Another signature dish is our Pollo Limone, carefully curated by the great mind of our head chef, Chef Fernando,” Lisa says. It includes chicken breast dusted in flour, pan seared in a lemon cream sauce paired beautifully with spinach, grape tomatoes, and artichoke hearts over linguine. We both work closely to ensure the specials are innovative, flavorful, including fresh products with every dish being made to order.”
While the menu leans toward the traditional, there are seasonal specials and creative flourishes, including a selection of nightly fish dishes. The restaurant does not serve alcohol but welcomes patrons to bring their own, a BYOB policy that diners appreciate.
Portofino’s is also known for its efficient, personable staff and owner presence on the floor. Longtime employees are part of the restaurant’s identity, like their long time server Sean, at the restaurant for over 20 years, setting the foundation for its reputation of attentive and stellar service.
Despite its longevity, the restaurant has remained relevant by maintaining high standards and adapting subtly to changing tastes while staying rooted in its classic foundation.
Desserts include Italian staples such as tiramisu, cannoli, and special cheesecakes, often sourced from local bakeries. Takeout and catering options are also available, and during warmer months, limited outdoor seating adds to the appeal.
Portofinos, Lisa says, remains a labor of love.
“I bought Portofino’s for my love of food. When I first began, I was initially looking for a space to carry out my passion of catering through, Simply Lisa Catering. As I started taking over, my love for the restaurant grew immensely. That homey feeling that had been passed through other owners allowed me to truly become passionate and make Portofino’s like a second home for me. To this day, I truly believe it is one of the best decisions I have ever made.
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RED Oyster
The New Jersey Company Brings Oystertainment – and Now Caviar – to Events
ARTICLE BY EILEEN M. MCNAMARA | PHOTOGRAPHY BY CHRIS JORDA PHOTOGRAPHY
For 25 years Red Oyster has been redefining the way people experience oysters.
The company, founded in the Netherlands and operating today throughout New Jersey, pioneered the concept of Oystertainmentskilled oyster shuckers mingling with guests, opening oysters on the spot, and sharing tasting tips, oyster facts, and a bit of showmanship along the way. The concept was so popular in Europe that it soon expanded to London, Milan.
Eight years ago, Angelique van der Made brought Red Oyster to the United States, establishing the U.S. headquarters in New York City. Drawing on her background in marketing and brand development, van der Made introduced Oystertainment to American audiences with the same blend of quality, elegance, and interactive fun that had made it a hit overseas.
Red Oyster USA now operates continuous events in New York, New Jersey, and Pennsylvania, with dedicated Oystertainment teams based in Boston and Washington, D.C. The company also travels nationwide, bringing its distinctive mobile raw bar service to weddings, corporate functions, fundraisers, private celebrations, and major culinary events.
The company serves oysters from Northeastern waters, such as those found in Massachusetts and Maine and up to Prince Edward Island in Canada. Oysters from these regions have a strong shell and a nice combination of salinity and brininess, which gives them a lot more flavor.
This year, Red Oyster is seeing another luxury food trend on the rise: caviar. The company has incorporated caviar service into its repertoire, offering it in two classic presentations—on fresh-shucked oysters or on delicate blinis. The combination of briny oysters and rich, buttery caviar has proven a crowd-pleaser at high-end events, while the blini option appeals to those who want to savor the roe on its own.
“Oystertainment is about more than serving oysters—it’s about creating an experience,” Angelique says. “Adding caviar has been a natural extension of that idea, giving guests another taste of luxury that’s interactive, elegant, and memorable.”
While the oysters and caviar are undoubtedly the stars, the Oystertainers themselves are part of the magic. Skilled and personable, they move through events offering freshly shucked oysters, explaining flavor profiles, and sharing oyster etiquette. Their goal is to put guests at ease, turning even first-time oyster tasters into enthusiastic fans.
CONTINUED >
Red Oyster’s commitment to quality extends to sustainability. In the U.S., the company supports the Billion Oyster Project, which recycles oyster shells to help restore oyster reefs in New York Harbor. The initiative reflects Red Oyster’s understanding that the future of its business is tied to the health of the oceans and the communities it serves.
From its beginnings in Amsterdam to its current presence in New York, London, Milan, and beyond, Red Oyster has built an international reputation for excellence in raw bar service. In the U.S., the company’s mix of premium seafood, engaging presentation, and personalized hospitality has set it apart in a crowded catering market.
Whether it’s oysters on the half shell, caviar on a blini, or both, Red Oyster continues to deliver memorable culinary moments—one shell at a time.
Red-oyster.com
HOW MANY OYSTERS DO YOU NEED FOR YOUR EVENT?
That depends on various factors. Most important is the number of guests you're expecting, but there are other things to take into consideration, including budget and time. The number of oysters needed determines the number of Oystertainers, for instance. Our experts are here to guide you and answer all your questions!
Brands
ARTICLE BY BRIAN BOYER
PHOTOGRAPHY BY CHRIS JORDA PHOTOGRAPHY
Reinventing Snacking with Taste, Trust and Tenacity
Jason Cohen has never been afraid to hustle. A lifelong New Jersey resident, he was the kid selling baseball cards to buy a bike, working odd jobs to afford skis, or screen-printing T-shirts at the University of Maryland to earn beer money.
“I’ve always been entrepreneurial,” he says with a laugh. “I always figured out how to create opportunities for myself.”
That grit, combined with a relentless focus on relationships, has defined Cohen’s journey from selling life insurance after college to building multibillion dollar snack brands. Along the way, he learned one truth that guides everything he does: “Consumers will only buy it once if it doesn’t taste good.” 7 Mile
Today, as Co-Founder and CEO of 7 Mile Brands, Cohen is channeling decades of experience into creating the next generation of better-foryou snacks. “Taste and quality have to come first,” he emphasizes. “You can call something healthy, you can market it as trendy, but if it doesn’t taste great, you’ve lost the consumer forever.”
BUILDING ON A LEGACY OF SNACK INNOVATION
Cohen’s path to 7 Mile Brands reads like a crash course in consumer-packaged goods innovation. In his twenties, he launched Mamma Says Biscotti, a cookie brand that caught the attention of hotels, celebrities and eventually Starbucks and Costco. Later, he introduced American consumers to Veggie Straws — a $100 million brand that became a staple at birthday parties and in lunch boxes. He was also an early backer of SkinnyPop, one of the fastest growing healthy popcorn brands.
He went on to co-found Halen Brands, an incubator that helped launch and scale some of the most successful natural food startups of the last decade, including From the Ground Up™ (cauliflower-based snacks) and OWYN™ (plant-based protein shakes). He built a reputation as a coach, connector, and fixer — someone who could see opportunities others missed.
“My career has always been about relationships,” Cohen reflects. “When you become more valuable than the product you’re selling — when you’re the person who connects people and solves problems — that’s when you really succeed.”
PARTNERING WITH SAMMY KESTENBAUM
The next chapter of that success is 7 Mile Brands, co-founded with longtime friend and industry veteran Sammy Kestenbaum. They first met in 2010 at Hain Celestial Group, the natural foods powerhouse. Cohen had just sold Veggie Straws to the company; Kestenbaum would eventually succeed him in leading the brand’s growth. Kestenbaum went on to become the founder and CEO of Mrs. Thinsters™ and Parm Crisps®, two innovative snack companies he later sold back to Hain Celestial. Along the way, he developed deep expertise in brand-building, retail strategy and operations. CONTINUED >
“TASTE
AND
QUALITY
HAVE TO COME FIRST. YOU CAN CALL SOMETHING HEALTHY, YOU CAN MARKET IT AS TRENDY, BUT IF IT DOESN’T TASTE GREAT, YOU’VE LOST THE CONSUMER FOREVER.”
Their friendship extended beyond the boardroom. Both lifelong pretzel lovers, they often vacationed together with their families on Seven Mile Beach in the Cayman Islands. “That’s where we decided to formally partner and create what we call the ‘pretzelution,’” Cohen says. “We both saw an opportunity to reinvent pretzels in a way that delivers better ingredients, amazing texture and a real taste payoff.”
The Pretzelized brand is only 18 months old and can found in over 15,000 retailers across the country, including Wegmans, Shoprite, Uncle Giuseppe’s, Whole Foods and in January Stop & Shop.
THE PRETZELUTION AND BEYOND
At 7 Mile Brands, Cohen and Kestenbaum focus on bringing real innovation to a snack aisle. Their flagship products put a fresh spin on classic pretzels — transforming them into crackers and chips that deliver the crunch and saltiness people crave, without compromising on clean ingredients or taste.
“Pretzels are a comfort snack, but we asked ourselves: how do we make them exciting again?” Cohen says. “We wanted to create something familiar, but better — the world’s first pretzel crackers, healthier options that people can feel good about indulging in.”
Feedback has been overwhelmingly positive, with major retailers from ShopRite to Whole Foods stocking the products nationwide. For Cohen, seeing 7 Mile Brands on shelves is more than a business milestone.
“It’s humbling. To know that something we created from scratch is being enjoyed by families across the country — that never gets old.”
While building snack brands has made Cohen a recognized name in consumer goods, his sense of purpose extends beyond business. He serves on the
Board of Trustees for the University of Maryland and the Massachusetts Eye and Ear Clinic, and in 2019, his family trust established a grant for the University of Miami Concussion Center.
“Giving back is part of the responsibility that comes with success.”
LOOKING AHEAD
For Cohen and Kestenbaum, 7 Mile Brands is more than another startup — it’s the culmination of decades of experience, friendship and a shared belief that snacks should be both better-for-you and undeniably delicious.
“Everything we do comes back to taste,” Cohen says. “Because if it doesn’t taste good, nothing else matters.”
Recipe: Spooky Spider Sandwiches
SPOOKY SPIDER SANDWICHES
Homemade Halloween Fun
There’s something magical about Halloween that goes beyond costumes and candy. For many families, it’s the chance to create special traditions in the kitchen. One easy way to bring a smile to your children’s faces is with these Spooky Spider Sandwiches are a perfect
INGREDIENTS
(makes about 6 spiders):
• 12 slices of sandwich bread
• ½ cup peanut butter (or substitute with sunflower butter for nut-free option)
• ½ cup strawberry or raspberry jelly
• 48 pretzel sticks (about 8 per spider)
• Mini chocolate chips or candy eyes (for decorating)
example. They’re whimsical, a little creepy, and absolutely kid-approved. Whether you’re prepping for a classroom party, hosting trick-or-treat night at home, or just looking for an after-school surprise, these little sandwiches strike the right balance between playful and tasty.
DIRECTIONS
1. Cut the bread: Using a round cookie cutter or a glass, cut circles out of each slice of bread (two per sandwich).
2. Spread the filling: On one bread circle, spread peanut butter. On the other, spread jelly.
3. Add the legs: Place 3–4 pretzel sticks on each side of the bottom bread circle so they look like spider legs sticking out.
4. Assemble: Carefully press the top bread circle over the filling and legs to form a sandwich. Some of the jelly can ooze out a little—this adds to the spooky effect!
5. Add eyes: Dab a tiny bit of peanut butter on top of the sandwich and stick two mini chocolate chips (or candy eyes) in place.
6. Serve and enjoy: Arrange on a tray with paper bats or pumpkins for a festive look.
These little sandwiches strike the right balance between playful and tasty.
ARTICLE BY EILEEN MCNAMARA
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Roast Beef with Horseradish Cream
Savory
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
INSTRUCTIONS
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkin FRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
John turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
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