Food! Glorious Food!
Hello Scotch Plains and Fanwood!
I don't know about you, but I am starving! Good thing October is our Food Issue so we can delight in the delicious meals we enjoy at home and around town. We all have our favorites, the one thing we would bring to our proverbial “deserted island” to enjoy for the rest of eternity. Whenever we play this together, one of us always chooses “ice-cream” while the other one almost always lands on “salads”. We’ll let you all decide which sister you'd rather be deserted with after learning that little tidbit. Which gets us to the point. Food is not just sustenance. It is fun. It is family. It is a celebration of culture and tradition. Food is joy. It shapes our lives in both subtle and profound ways. Families sitting around a table sharing their lives over warm plates of mom's spaghetti sauce or dad's made-to-order omelets. Friends laughing together while scarfing down pizza and cheering for their favorite team. Special moments celebrated at restaurants chosen as much for the ambience as the items on the menu. Because food is a feeling.
Thank you for inviting us to be a part of the conversation at your table. Now pass the French fries!
Terry (ice cream) and Veronica (salads)
TERRY
AZAD, VERONICA KAUTZ @SCOTCHPLAINSCITYLIFESTYLE
October 2025
PUBLISHER
Veronica Kautz | veronica.kautz@citylifestyle.com
MANAGING EDITOR
Terry Azad | terry.azad@citylifestyle.com
CONTRIBUTING WRITERS
Dan Amatuzzi, Terry Azad, Tony Bianchino, Jordana Edelstein
CONTRIBUTING PHOTOGRAPHERS
Terry Azad, C Paige Photography, Cathy Harris
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Brandy Thomas
city scene
1: SPF City Lifestyle publishers toast summer on Lake George with their favorite Vodka Salads 2: Scotch Plains Mayor Josh Losardo and Ted Spera at the SPF Community Garden 3: Visit Chef Nino at Grano for his favorite dish, Drunken Porkchop Milanese 4: Friends enjoy a tequila dinner pairing hosted by Sunrise Cellars and 100 Steps in Cranford 5: Fanwood Fire Chief John Piccola shows off his favorite magazine at Fanwood National Night Out 6: Neighborhood friends enjoy making memories at Highland Swim Club 7: SP Fire Department Deputy Chief Paal and SP Police Sargent Florio enjoy National Night Out
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Fleurish MedSpa is a Sanctuary located right here
in Fanwood
At Fleurish MedSpa, co-founders Keriann Giacomazza, PA, and Lauren Cruz blend medical precision with entrepreneurial expertise to create a new kind of medspa—where science meets relaxation. Guided by their “Rooted in You” philosophy, Fleurish combines advanced treatments with the warmth of a day spa, offering results that enhance both confidence and well-being. With decades of combined experience, these NJ local business owners have built Fleurish as a leader in aesthetics and a sanctuary for natural beauty, balance, and renewal.
Restore My Floors in Westfield NJ Celebrates 47 Years in Business
Local resident and business owner, Manny "The Carpet Doctor" Barrueco has been making old floors look new again for over 45 years. Located on Sussex Street in Westfield, Restore My Floors specializes in hardwood floor sales, installations, repairs & refinishing. Additional services include vinyl flooring sales and installation, carpet and rug cleaning, carpet repairs, upholstery cleaning, water damage emergency services, and tile and grout cleaning. Visit www.restoremyfloors.net or call (908) 274-2112 and ask for Manny!
A GROWING COMMUNITY
SCOTCH PLAINS-FANWOOD COMMUNITY GARDEN CULTIVATES FRIENDSHIPS AND FELLOWSHIP
ARTICLE BY TERRY AZAD
PHOTOGRAPHY BY CATHY HARRIS
If you are like me, you have driven by the Frazee House on Raritan Road and seen the hundreds of pumpkins piled up every Fall. Perhaps you’ve noticed activity happening behind the historic building and wondered to yourself, “What is going on back there?” The answer? Goodness. There is genuine goodness being practiced by the faithful community of local gardeners that make up the Scotch Plains-Fanwood Community Garden, “secretly” residing behind the Frazee House for over ten years. Goodness that takes
the form of fresh produce, herbs and flowers - but also volunteerism, inclusion, health, wellness and charity. I have driven past this location hundreds of times. And I had no idea.
Thanks to the support of the Township of Scotch Plains and grants from Union County Means Green, this volunteer-based organization received a generous plot of land in 2015 to create their garden. Here, the group hosts 34 (2’ x 10’) rental beds for those avid gardeners that may otherwise not have a place to work out their “green thumbs”. Take Bill and Maryann Foster for example. The couple have lived in Scotch Plains for over 23 years and share a love of gardening with their daughter, sonin-law and granddaughter. Three generations of Fosters now tend to two rental beds that produce a far better return than their home garden that was consistently overtaken by the resident deer population. The Community Garden offers raised beds, soil, irrigation (a rarity for community gardens) and the protection of an eight-foot fence that keeps out hungry deer. Not to mention the horticultural expertise of a Master Gardener. The greatest benefit, however, is the camaraderie that is created as each gardener also volunteers their time and talent to over 400 SF of “Giving Beds”. Centrally located in the heart of the garden, these shared beds yield over 1,000 pounds of fresh produce for donation to local food banks each season. The design and plant-able space of the Giving Beds was recently improved thanks to an Eagle Scout Project from local BSA Troop 104. The gardeners come together once a week in-season to harvest crops and delight in the success achieved through their collective effort.
“There is genuine goodness being practiced by the faithful community of local gardeners that make up the Scotch Plains-Fanwood Community Garden.”
The yield from the donation beds is more than impressive! Planting starts in April and continues through the Fall. Over the summer months, a wide variety of organic squashes, peppers, Swiss chard, tomatoes, tomatillos and green beans is harvested, delivered, and distributed to food insecure families and vulnerable populations. Fresh herbs like basil, sage
and cilantro offer families not only nutrition, but flavor and fragrance. Community Garden President, Cathy Harris, recounts the smiles on the faces of recipients as they pick up fresh jalapenos and radishes, grateful for the chance to cook with farm-to-table ingredients. “It is rare for food banks to be able to complement pantry staples with such high quality organic produce” she says. “We have become a group of friends working together with purpose - to grow stewardship of the land and in turn, cultivate fellowship with our neighbors”.
While the tall fence around the garden has managed to keep deer at bay, there is no shortage of garden “predators”. This summer’s abundance of rain has created an opportunity for mildew to grow - while Cucumber and Squash beetles also try to wreak havoc. None of these would-be nemesis stand a chance, however, against the expertise of current Master Gardener, Margaret Chowdhury or her predecessor, Uschi Ueltzhoeffer.
A Fanwood resident for over 30 years, Margaret received her Master Gardener Certification from Rutgers University in 2008 and continues to receive horticultural training that she shares through her volunteerism at the Community Garden. She walks the gardens with an unspoken but obvious joy - and gets visibly excited when she spots a teaching opportunity. I am her student today and she generously instructs me on the finer points of pollinator plants and soil boosters. She dives into the swamp milkweed she planted as a host for the endangered monarch butterfly population. I join in her excitement as she points out microscopic monarch caterpillar eggs - and then…an actual monarch caterpillar! And another! The milkweed is doing its job, and with quiet satisfaction, Margaret moves along to continue hers.
“We are a group of friends working together with purpose - to grow stewardship of the land and cultivate fellowship with our neighbors.”
To learn more about the Scotch Plains-Fanwood Community Garden, including volunteer and donation opportunities, please visit www.frazeehouse.org. For regular updates on the bountiful harvests or upcoming events please visit the Scotch Plains Community Garden Facebook page.
ARTICLE BY TONY AND MELISSA BIANCHINO
Tips to Out Run Your Fork
FROM LOCAL FITNESS EXPERTS AND GYM OWNERS
TONY AND MELISSA BIANCHINO
Do achievable workouts
Don't use a busy schedule as an excuse to avoid working out. 30 Minute Workouts can make a big impact in a small amount of time. Energy is low? Take a walk. Just find a way to move.
Stick with the basics
Drink plenty of water and get good sleep every night. Limit eating late at night and find something to be grateful for every day.
Be accountable
Hire a trainer or join a small group training to hold yourself accountable to those supporting your success. Make the commitment to yourself and your family to be healthier and stronger.
Set a Goal
Joining a 28-Day Challenge is a great way to set and meet a goal! Whether it's number of steps, minutes of exercise or workouts completed, consistency forms good habits!
Have fun!
Exercise should not be stressful. Find a community that brings enjoyment to your exercise routine. Mix up your workouts to keep them interesting.
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Dine Out Stress-free
SIMPLE AND EFFECTIVE STRATEGIES FOR KEEPING THE JOY IN EATING OUT
Eating out is one of life’s great joys. The food, the fun, the company. But then the overthinking kicks in. Am I eating too much? How many calories are in this? And suddenly, what was meant to be a great time turns stressful.
Local Health and Wellness Coach, Jordana Edelstein, shares how you can change that.
Jordana’s top 4 tips to help you eat out and enjoy every bite, stress free.
Plate Pit Stop: Sharing apps or dessert? Put your portion on your plate first. You’ll have a better sense of how much you’re eating and a natural pause to check in: am I hungry or eating on autopilot?
Veggie Boost: Add a side of veggies or start with a salad. They fill you up, help with portion control, and still leave room for the good stuff (yes, I’m looking at you, fries).
Permission Slip: You don’t need to eat it all now. Remind yourself: you can have more tomorrow. That “last chance” mindset? It’s making you overeat.
Don’t Arrive Starving: A little snack beforehand can make a big difference. It’s way easier to make intentional choices when you’re not ravenous.
Article by Jordana Edelstein
Jordana Edelstein is a Board Certified Health & Wellness Coach who helps women break the yo-yo diet cycle for good. No more calorie counting, carb-cutting, or Monday “do-overs.” She’ll teach you exactly what, why, and how to eat so you can lose fat, enjoy your food, and move your body because you want to—not to undo last night’s pizza. You can work with her through 1:1 coaching and online courses at jordanaedelstein.com . BOARD CERTIFIED HEALTH & WELLNESS COACH
Local wine expert Dan Amatuzzi returns to answer the most common questions and misconceptions about wine
UNCORKING THE TRUTH: WINE MYTHS DEBUNKED
Q: DOES ALL WINE GET BETTER WITH AGE?
A: No, the majority of wines should be opened within a few years of bottling. Analysts estimate that over 90% of wines produced each year are meant to be consumed within five years. Most wines, especially those under $30, are best enjoyed young and fresh.
Q: IS RED WINE SUPPOSED TO BE SERVED AT ROOM TEMPERATURE?
A: The pros follow the 20/20 rule, which suggests putting your red wines in the fridge 20 minutes before opening and removing white wines from the fridge 20 minutes before opening. Red or white, the ideal temperature is between 60-65°F, which is slightly cooler than typical room temperature. Serving red wine too warm can amplify alcohol and mask the nuanced fruit and earthy flavors while serving whites too cold can mute the flavors.
Q: ARE SULFITES IN WINE HARMFUL OR THE CAUSE OF HEADACHES?
A: Sulfites are naturally occurring compounds in all wines and are also added as preservatives to prevent spoilage. For most of us,
sulfites are harmless - save for a rare allergy. Discomfort or headaches after consuming wine are more often linked to dehydration, histamines, or tannins. Staying hydrated, enjoying wine alongside food and moderating intake is the best way to avoid discomfort.
Q: DOES WINE WITH A SCREW CAP OR BOXED WINE MEAN THEY ARE LOW QUALITY?
A: Screw caps and boxed wine have shed their stigma and are now widely used by top winemakers around the world. They provide an excellent seal, keep wine fresh, and eliminate cork taint.
Q: CAN YOU JUDGE A WINE’S QUALITY SIMPLY BY LOOKING AT ITS LEGS (THE STREAKS ON THE GLASS)?
A: The “legs” you see after swirling wine in a glass are just an indication of alcohol and sugar content—not quality. They’re a
fun visual, but the real test is in the aroma, taste, and balance. Don’t let legs sway your judgment.
Q: IS EXPENSIVE WINE ALWAYS BETTER THAN CHEAP WINE?
A: Price is not always an indicator of quality. Excellent wines exist at all price points, and what matters most is your personal taste. Sometimes, less expensive wines punch above their weight due to factors like lesser-known regions, less fancy packaging, or smaller marketing budgets.
THE LAST DROP…
Wine is as much about personal discovery as it is about tradition and lore. The next time you hear a sweeping statement about wine, remember that many “rules” are not as rigid as they seem. Uncork, explore, and trust your palate—you may find that your favorite wine experience comes from breaking the so-called rules. Cheers!
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ARTICLE BY TERRY AZAD PHOTOGRAPHY BY CHELSEA DOYLE OF C PAIGE PHOTOGRAPHY
Chef’s Choice
SCOTCH PLAINS-FANWOOD CHEFS SHARE THEIR FAVORITE SIGNATURE DISHES
Jumbo Lump Crab Meat Crepe
This menu staple at Jessica’s Restaurant in Fanwood was developed by Chef Armen Saqe after being inspired by the dishes he enjoyed in Lyon, France. A savory warm crepe that is rich and indulgent, filled with jumbo lump crab meat and the freshest, seasonal wild mushrooms. Everything about this dish is comforting. From the homemade crepe made with brown butter to the lobster sauce generously poured over top, to the aromatic herbs that bring it all together. Dip Jessicas’s homemade bread into the extra sauce and enjoy with a glass of Pinot Grigio.
Armen Saqe, Owner and Chef, Jessica’s Restaurant
Even with a new menu effective June 1st, this popular dish remains a familiar choice and favorite pick for Chef Nino and his loyal clientele. Large tubular pasta lies flat and collects all the saucy goodness from Nino’s homemade bolognese made with beef and pork ragu. Fresh carrots, celery and bay leaves are added to his signature marinara sauce, a recipe he developed over the course of twenty years. The sauce is slow cooked, and simmers for hours before adding a touch of cream for balance. Served with fresh basil and parmesan to taste. And a good glass of cab. Cheers!
Paccheri Bolognese
Nino Locascio, Owner and Chef Grano Italian Restaurant
Gluten-Free Vegan Blueberry Muffin
and a
hot latte
There is nothing better than a good cup of coffee to start your day, or to end your day for that matter! Blackdrop’s hot latte starts with a dark roast, Italian blend espresso imported from Italy. The combination of grind size, water temperature and barista magic come together for a full bodied latte that is as visually appealing as it is delicious. And yes, you can get it iced. As a registered dietician Melody loves to serve “delightful bites” that are also inclusive to the gluten-free and vegan community. The classic blueberry muffin is sweet and moist and filled with flavor. These are a fan favorite for their taste and texture, qualities hard to come by in gluten-free-vegan baked goods. And they don’t skimp out on the blueberries either! It tastes welcoming - just like the ambience throughout this favorite local coffee shop.
Melody DeGaetano, Owner and Dietician, Blackdrop Coffee
Curried Squash Soup
As a busy mom, Erin has made it a point to keep her passion for cooking alive in the meals she lovingly prepares for her family and friends. This curried squash soup is love in a bowl, a perfect dish for a cool Fall day. It LOOKS cozy - and tastes even more so. The butternut squash delivers a smooth and silky texture with a hint of heat that comes from Thai red curry paste. Chopped onion, carrots and apple bring dimension to a mixture of pureed squash and heavy cream. Prep to Serve time is 1 hour 15 minutes. For this, and other recipes, visit Erin’s Food blog at whiteplateblankslate.com or bribe her with a beer if you see her at Darby Road.
Erin Berdan, Foodie and Personal Chef to Berdan Family
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
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-tomake sandwiches strike the perfect balance between simple and sensational.
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
INSTRUCTIONS
• Honey, to taste
• 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.
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
INSTRUCTIONS
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
THROUGHOUT OCTOBER
A SELECTION OF UPCOMING LOCAL EVENTS
Township October outings
Downtown Scotch Plains
October 3rd - Family movie night and pumpkin painting | October 4th - Rose Checchio walk to wipe out Breast Cancer | October 5thScotch Plains Day | October 16th - Diwali | October 25th - Trunk or Treat - Rain Date: October 26th
OCTOBER 1ST - OCTOBER 31ST
Frazee House Pumpkin Patch and Annual Bake Sale
Frazee House 1541 Raritan Road
The pumpkin patch opens for the season on October 1st! The Annual Bake Sale will be held Saturday, October 18th & Sunday, October 19th from 11:00AM through 5:00PM both days. Enjoy children's games and Open House at the Historic Frazee House and Scotch Plains-Fanwood Community Garden
OCTOBER 5TH
Scotch Plains Day
Park Avenue | 11:00 AM
Come celebrate our town and community with an afternoon of live music and entertainment, food trucks, and kid-friendly activities!
OCTOBER 19TH
Fanwood 5K Pizza Run
Borough Hall 75 North Martine Ave., Fanwood
Fanwood 5K Pizza Run & 1-Mile Family Fun Run will take place on Sunday, Oct. 19, 2025. It is a fun-filled morning of fitness, community, and a free slice of pizza for all finishers! • 1-Mile Family Fun Run: 11:00 AM start • 5K Pizza Run: 11:30 AM start https://runsignup.com/ Race/NJ/Fanwood/Fanwood5KFamilyFunRun
OCTOBER 24TH
The Ghost Tour at Frazee Park and Historic Home
The Frazee House 1451 Raritan Road | 6:00 PM
Come by for a Spooky Good Time! Tours kick off on Friday, October 24th at 6:00 PM and again at 7:45 PM. Three more tour times available on Saturday, October 25th at 5:00 PM, 6:45 PM and 8:30 PM.
OCTOBER 24TH
Scotch Plains Pub Crawl hosted by Friends of the SP Public Library
Celebrate the Fall Season in style with Scotch Plains first annual Pub Crawl sponsored by the Friends of Scotch Plains Public Library. More info coming soon!
Want to be featured?
• Campus tours from noon to 1:30 pm • A special presentation from our Directress, Sister Lisa Gambacorto, RSM, Ed.S., at 2:30 pm.