October
Dear Readers,
As autumn graces us with its presence, a yearning for soul-nourishing comfort food awakens. Within the pages of this October edition, which celebrates the delightful realm of food and beverages, we eagerly anticipate embarking on a shared voyage through the culinary arts.
Okay, I'll confess right off the bat that I'm not exactly the Gordon Ramsay of my kitchen. But, hey, my passion for everything edible is off the charts. Seriously, is there anything quite as oddly fulfilling as browsing recipes and having a mental taste bud salsa dance? And now, brace those taste receptors, because I'm bouncing around with excitement to serve up this drool-worthy issue that's about to give your inner foodie a standing ovation.
This month we've joined forces with the skilled gastronomic writer Kyle Getz, recognized as @tipsycritic. Embarking on a culinary journey, Kyle explored the wonders of Origin Thai, a charming eatery nestled in Basking Ridge. Prepare to be captivated by an insider's view of their culinary enchantment. Additionally, our adventures led us to Osteria Morini in Bernardsville, where their generosity allowed us to unveil the cherished recipe for their Calabrese Pizza!
Get ready to spookify your social media feed because Halloween is creeping up on us. If you think your adorable gremlins are magazine material, don't just keep their cuteness under wraps! Unleash the pumpkin-patched chaos on Instagram and make sure to tag us at @Bridgewater_Somerset_ Hills. Who knows, they might just be in an upcoming issue.
While you're flipping through these pages, keep in mind that each dish is a chapter in its own tasty tale. Let those glasses ascend in a jubilant salute to the magic of cooking, the excitement of stumbling upon something new, and the sheer joy of tantalizing our senses!
With warmth and culinary dreams,
October 2023
PUBLISHERS
Jake Slowinski | jake.slowinski@citylifestyle.com
Tiffany Slowinski | tiffany.slowinski@citylifestyle.com
EDITOR
Patti Zielinski | patti.zielinski@citylifestyle.com
MARKET SUPPORT DIRECTOR
Kristin Kosmoski | kristin.kosmoski@citylifestyle.com
CONTRIBUTING WRITERS
Kyle Getz (The Tipsy Critic), Nancy A. Ruhling
CONTRIBUTING PHOTOGRAPHERS
Donna Gioia Volpe, Brian Gornick, Liz Polo (Havana Photography), Julianne Reynolds
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
VICE PRESIDENT OF SALES Tiffany Slowinski
EXECUTIVE DIRECTOR OF HR Janeane Thompson
DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson
TECHNICAL DIRECTOR Josh Klein
CONTROLLER Gary Johnson
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Kelsi Southard
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1: New Jersey Festival of Ballooning celebrated 40 years. 2: The New York Jets tight end Tyler Conklin visited with Afrim Berisha at Toca Vez.
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TRUE TO ITS NAME, SERVING HIGH-QUALITY DISHES IN A RELAXED, RUSTIC ATMOSPHERE
At Osteria Morini, authentic Italian cuisine, just like grandma used to make—and family fun—are on the menu.
The Bernardsville restaurant, which received three stars from The Star-Ledger and New Jersey Monthly, and its sister, Nicoletta Pizzeria, share a common backroom space, making them ideal venues for multi-generational events and celebrations.
“Osteria Morini is elevated dining, and Nicoletta is more casual American Italian, but they’re both about communal dining, a family shared theory of eating,” says Corporate Executive Chef Bill Dorrler, adding that diners may also order à la carte by course.
The fun at Osteria Morini begins at the chef’s counter, a marble-top area outside the kitchen where diners can watch the staff cutting sausages with the hand-cranked slicer, shucking oysters and making mozzarella.
It continues at the restaurant’s various events, including $15 pasta nights every Monday.
“We make all of our own pastas on site,” Dorrler says. “We have one team devoted to this and two pasta machines: One is an extruder that makes the various shapes and the other is a roller for sheets of dough of various flavors like beet and spinach.”
Osteria Morini’s Northern Italian cuisine is from EmiliaRomagna, the “Breadbasket of Italy” that gave the world prosciutto, mortadella, parmigiano and balsamic vinegar.
“Our recipes are based on old-world Italian ones,” he says. “They have been passed down for generations. But we remake them in a way that is fresh and innovative.”
Start with a drink at the bar and a salumi platter. Then add Melanzana (smoked eggplant “meatballs,” pomodoro, ricotta pinenut-raisin gremolata), Cappelletti (truffled ricotta ravioli with prosciutto) or Tagliatelle (Bolognese, parmigiano).
Or order the Parmigiana (breaded chicken, San Marzano tomatoes and mozzarella with a choice of rigatoni or spinach) or the Pollo Al Forno (herb-roasted chicken, pesto trapanese, grilled asparagus and sugo).
You might well ask what Dorrler, an Irish kid from Jersey, is doing running Italian restaurants. Well, it’s not something he started out to do, but he’s sure glad things worked out this way because, he says, “I love what I do. Hospitality is in my DNA.”
Dorrler, who was born and raised in the farm country of Hunterdon County, has been cooking for as long as he can remember. “Farms, produce and gardens have always been a part of my life,” he says. “Schaefer Farms was right next door to my house. I used to jump over the fence in my backyard to work there. I did everything from baling hay to picking strawberries. When I was in high school, I worked at a seafood market.”
He would have loved to make food his career, but being a practical person, he majored in accounting at St. Joseph’s University in Philadelphia.
“Six months into my first job, I realized I didn’t want to wear a suit and carry a briefcase and make this my life,” he says. “So I walked into a restaurant in Branchburg and asked for a job. They laughed, but a year later, I was running the kitchen.”
Osteria Morini—“osteria” in Italian means a place where the owner hosts guests—is part of the Altamarea Group, which operates 20 restaurants worldwide. There are four Osteria Morini restaurants. Aside from the one in Bernardsville, there are locations in New York City, Long Island and Washington, D.C.
“Osteria Morini is a passion project for me,” Dorrler says. “It’s where my heart is.”
View the menu at OsteriaMorini.com .
Chef’s Notes: Making pizza at home is a fun family event. Pizza stones and backyard portable ovens make for more interesting cooking options, but keep in mind the difference in temperature when using an outside pizza oven as the pizza will cook very quickly. Pizza stones for indoor ovens are a plus and a pizza peel also would be helpful. You can use store-bought dough as well.
DOUGH
• ¾ c warm water
• 1 ½ tsp sugar
• 1 packet instant yeast
• 2 to 2 1/3 c all-purpose flour
• ¾ tsp salt
• 2 tsp olive oil
Mix water, sugar and yeast in a bowl and let stand 5 minutes.
In a mixer with a dough hook, combine the water, sugar and yeast mix with flour and salt. Mix on medium speed while drizzling olive oil until the dough comes together, for about 8 to 10 minutes.
Alternatively: Combine all ingredients in a bowl and mix till combined. Turn dough out onto floured surface and knead about 12 to 15 minutes.
Allow dough to rest a minimum of 10 minutes. This creates one 10 oz ball, which can be wrapped in plastic and refrigerated for 2 to 3 days or frozen for one month.
PIZZA SAUCE
• 4 c whole peeled tomatoes
• ½ tsp salt
• 4 fresh basil leaves
Add all ingredients to blender and blend (pulse) completely or leave chunky.
Dough can be stored in the refrigerator for 3 to 4 days or frozen for one month.
CONTINUED >
• 3 oz sweet sausage (remove casing)
• 5 oz shredded mozzarella
• 3 oz pizza sauce
• 3 oz sliced pepperoni
• 1 oz sliced red onion
Preheat oven to 375° F. Flour work station. Pat and stretch dough onto pizza peel or sheet tray. First pinch quarter-sized pieces of sausage evenly onto dough, top with cheese (cover the entire pizza crust to crust), drizzle or spoon sauce evenly over pizza. Top with pepperoni and finish with red onion.
Pizza Stone: Preheat stone in oven. Place pizza directly on stone. Cook until lightly browned (20 to 25 minutes).
Baking Sheet: Place in oven, cook until lightly browned for 20 to 25 minutes. Take off sheet tray and place back in oven for 5 minutes to crisp the bottom.
You can also place the rough dough into oven for 1 to 2 minutes to set the crust, then remove, top with ingredients and return to the oven for 20 to 25 minutes until lightly browned.
Add bourbon of choice, if desired
• 2 oz chai
• 1.5 oz apple juice
• 1 oz honey/cinnamon syrup
• 0.5 oz lemon juice
Add all ingredients to a shaker. Shake. Strain over ice in a rocks glass. Garnish with a dehydrated apple or lemon.
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I felt lucky as I popped into Origin Thai in Basking Ridge—a BYO family-owned-and-operated establishment that was recently awarded the title of “2023 Best Southeast Asia/Thai Cuisine” in Central New Jersey—as I had an opportunity to sit down with the man behind the menu: chef de cuisine Manop Sutipayakul.
Sutipayakul’s culinary journey began amid the vibrant street food scene of Bangkok, Thailand, where he was immersed in the art of gastronomy from an early age. He started at his father’s restaurants in the heart of the kitchen washing dishes, which is where he discovered his true passion for crafting Thai delicacies and mastered the art of cooking.
Yearning for greater opportunities, in 1986 Sutipayakul embarked on a life-changing adventure in New York City, where he got a job in a deli blocks away from the World Trade Center. Over the next 14 years, his passion and dedication led him to various roles at esteemed Thai and French restaurants. His resiliency in this challenging industry—including two restaurant ventures that did not work out—fueled his determination to create something extraordinary from scratch.
In 2000, his fate changed when he opened the doors to Origin Thai in the then-quiet town of Somerville. The restaurant took root and developed a following. In 2008, he opened this second location in Basking Ridge.
At the onset some questioned the fusion of French cuisine with Thai flavors, but Sutipayakul was captivated by the intricate techniques, artful plating and tantalizing flavors he witnessed while working in French kitchens during his stint in Manhattan. The love in his heart for French cuisine elevated his Thai dishes, fusing the best of both worlds into an unforgettable dining experience.
Nestled in a strip mall, Origin Thai in Basking Ridge delivers flavorful dishes that have since redefined my palate and put this restaurant, for me, in a league of its own.
To start exploring the menu, I began with my go-to Thai dish: the Chicken Satay served on skewers. The peanut sauce was unlike any that I have tasted—creamy, slightly sweet and with a hint of spice—that was served side-by-side with a cucumber salad in a Thai dressing for a cohesive dish. (I told Chef Sutipayakul how much I loved the sauce, and he sent me home with a tub.)
Next up was the Peking Duck Salad. The duck was gorgeous: tender and juicy with an exceptional crisp on the skin. This is impressive, given how hard duck can be to cook: It’s a very rich and delicate dark meat covered in a thick layer of fat. Sutipayakul meticulously roasts his duck bone-in for three hours, which helps lock in the flavor and avoid a dry, chewy meat.
I was then delivered the Soft Shell Crab, a seasonal special that was the highlight of the meal. I elected to go with the Thai basil version over garlic. I was not disappointed. These softies are blue crabs that have molted their shell and are harvested before they can regrow a new shell so their skin is soft, making the entire body edible.
Sutipayakul sources his seafood, along with other ingredients, from local distributors and every bite shows how much effort goes into finding the best of the best. The crabs come pan-fried and topped with basil and a chili pepper sauce. It is served with a side of crab fried rice to help you soak up every last bit—no flavor left behind!
This was followed by a Massaman Curry dish, with chicken as my protein of choice. You’re immediately hit with the coconut milk, which offsets the curry spice nicely. (Mind you, I have a very low tolerance for spice so this may have a different definition for you.) They were gracious enough to share the recipe so you can make it at home.
For dessert, I wrapped up with Thai coffee and Fried Ice Cream—a baseball-sized sphere of vanilla bean ice cream, coated in a fried shell and served over a raspberry sauce. It becomes ice cream flambé tableside, doused with brandy and set aflame. A total showstopper for a marvelous meal.
View the menu at OriginThai.com
Food writer Kyle Getz (The Tipsy Critic) discovers New Jersey’s top spots and hidden gems. Follow his blog on Instagram @tipsycritic.
Serving Size: 2
Prep Time: 10 minutes
Cook Time: 14 minutes
INGREDIENTS:
• 1 tbsp unsalted butter
• ¼ c thinly sliced onion
• 1 chicken breast (medallion sliced)
• 2 tbsp massaman curry paste (purchase at an Asian grocery store; Maesri brand is best)
• 2 tbs peanuts (whole)
• ¼ c butternut squash (cube diced)
• 1 c coconut milk
• ¼ c chicken broth
• 2 tbsp fish sauce
• 2 1/2 tbsp sugar
• 2 tbsp white vinegar
• ½ avocado
• 2 servings of white jasmine rice
Add butter to a medium-heat saucepan. Add onion and cook until slightly soft (about 2 minutes). Add chicken and curry paste. Stir together for 2 more minutes. Add peanuts, butternut squash, chicken broth and coconut milk. Gently stir for 3 minutes until the contents start to boil. Add fish sauce, sugar and vinegar and cook until all is blended well. Stir until boiling.
Once the butternut squash is tender and the pot comes to a boil, reduce heat to simmer and continue to cook for another 5 minutes.
Add the avocado last minute so it doesn’t break.
Serve white jasmine rice.
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LIZ POLO, HAVANA PHOTOGRAPHY“So many people seek to improve their nutrition with the goal of maintaining their metabolism, hormone balance, gut health, brain health and blood sugar regulation, but they have to be ready to do the work. They have to be ready to change their habits,” says Dr. Vince Sferra, founder of Natural Medicine & Rehabilitation in Somerset. “Eating is social. It revolves around customs and peer pressure, and you wind up making habits that are not healthy, like eating fast food, fried food and junk food rather than pursuing clean foods straight from nature, which are good for our bodies.”
Sferra, who lectures on how to improve overall health through the fundamentals of functional medicine—a practice that restores health by addressing the mechanisms that cause the disease or disorder— says the first step is removing toxicity by
cutting unhealthy elements like drugs, alcohol, junk food or sugar out of your diet. “It’s normal to not feel good during this time of transition,” he says. “But you’ll feel better as you allow your body to detoxify.”
It’s a good practice to understand the food you eat. “We are at the top of the food chain, so whatever we consume includes what our food consumed or was harvested or produced with, like hormones, antibiotics, fertilizers, dyes and artificial sweeteners. Your body has a hard time processing those manmade, toxic additions,” he says. “And are you really OK with having those artificial, manmade elements in your body—or in your kid’s body? It’s important that parents be role models for their children. You don’t want your kids to figure out what good nutrition means when they are 30 years old and have established bad habits.”
In his lectures, Sferra discusses how good nutrition aids our microbiome, the trillions of competing and cooperating bacteria teeming in and on our bodies that help keep us healthy. “It is vital to have diverse and abundant microbes in our gastrointestinal tract,” he says. “We do this by eating a balanced variety of natural foods.”
The foundation starts with seeking the best protein, carbohydrates and fats. Clean animal meat is the best way to get complete proteins. “Stay away from products that introduce hormones, antibiotics or feeds designed to make animals fatter,” he says. “Likewise, avoid meat from hens that are cooped up close together and are not free range as they will eat each other’s feces and grain that was adulterated with fertilizers.”
Watch your intake of processed, refined carbohydrates. “We’ve been led to believe that if whole wheat bread is brown, it’s good. That’s hogwash. It’s not steeped in any science. Select bread made with sprouted grain,” he says. “Carbs should mainly come from nature and be fiber-rich, low-calorie and nutrient-dense—items like fruit, vegetables, potato, sweet potato and wild rice, which is not as processed as bleached rice. But stay away from vegetables that have been genetically modified.”
Likewise, steer away from processed or overcooked fats and use healthy fats like those found in fatty fish oils, olive oil, coconut oil, flaxseed oil and avocado oil. In moderation, fats from dairy is fine, Sferra notes. “My generation was taught to not eat fat at all costs—which is one of the worst recommendations,” he says. “We need healthy fats to help the membranes in our cells maintain their integrity.”
Regulating your blood sugar through better selection of food and combinations of food is key. “Our bodies have a way of regulating blood sugar, but many people just downright destroy it by asking their bodies to do way too much and then they are on a roller coaster all day,” he says.
Unregulated blood sugar can damage metabolism and disrupt hormones. “If you wake up in the morning and are not hungry until one o’clock, it’s a telltale sign that your metabolism is damaged,” he says. “Unless you are doing intentional time-restrictive eating with an eight- to 10-hour window, an hour or two after you get out of bed and moving your body it should be requiring nutrition,” he says.
To help regulate blood sugar, think of a circle, which is representative of a dinner plate, to create a good ratio of carbs to proteins to vegetables. Shoot for half of the plate being filled with quality fiber and vegetables, one-quarter with complete, clean protein and one-quarter with a wholesome starch. This balance can be modified if someone wants, for example, more protein and less starch.
Setting a good nutritional course will help you boost energy, reduce brain fog, combat gastrointestinal issues and feel your optimal best. “However, once you start feeling good, you can’t just dust off your hands and go back to your old ways,” Sferra says. “The new habits that have helped restore your health will be the ones that will keep you there.”
Learn more about healthy lifestyles at nmrnj.com
“ONCE
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FOR ALMOST A CENTURY, BACKER FARM HAS BEEN SUPPLYING FOOD TO THE SOMERSET HILLS
ARTICLE BY PATTI ZIELINSKI PHOTOGRAPHY BY JULIANNE REYNOLDS
For Derick Backer, the farming life is a family mission. Founded in 1927 by his great-grandparents Richard and Jessie, Backer Farm sits on 37 bucolic acres in Mendham and is the legacy of a love affair with tending the earth.
“I don’t know any different, really. I was always working on the farm during my free time— and was always busy,” he says. “It was a lifestyle that I enjoyed.”
As a child, Backer learned the ropes from his beloved grandfather, Fred, spending all his free time working alongside his mentor and cultivating a love for the land. When Fred passed away in 2015, Backer took up the mantle of operating the farm.
“Farming is a good job for a workaholic,” he says with a laugh. “I like the sense of accomplishment, like when you’re making hay, you start with a large field with tall grass and at the end, you have a field that is beautifully cut. It’s the same feeling with growing vegetables and raising animals.”
Today, Backer, along with his wife, Heather, grow vegetables and harvest fresh eggs as well as supply pasture-raised meats. “We really go above and beyond to make sure that the vegetables and animals are chemical-free and raised naturally,” he says. “We want to be sure it’s safe for my family and other people’s families to eat.”
The Backers sell produce—like tomatoes, cucumbers, zucchini and watermelon—along with beef, pork and chicken, and jarred products, such as salad dressings, pickles, jellies,
fruit butters and salsa at their on-site store as well as at the Bernardsville, Montgomery and Monroe farmers markets. They also offer pick-your-own strawberries and pumpkins. “Strawberries are one of the ‘dirtiest’ fruits people buy due to pesticide use, but we grow them naturally, so children can eat our strawberries right off the plants,” Backer says.
The farm is currently working to get approved for an on-site brewery.
When you buy local, you reap the benefits of more flavorful and healthy food while supporting the local economy. “All farmers work hard to provide quality products, but if people aren’t supporting local farms—whether it is my farm or another farm—we can’t succeed,” Backer says. “It’s why we have branched out to the farmers market in order to educate people on the value of local farming.”
Today, Backer and his wife are raising the next generation of farmers. Lela, their 14-year-old daughter, cares for 10 horses, drives the tractor, helps Backer produce hay and accompanies him on deliveries. Freddy, their four-year-old son, pitches in as well. You can sometimes spot him sitting on his father’s lap steering the tractor—moments that Backer finds reminiscent of his own childhood.
“He’s little, so he mainly hangs out with me, watching the process, but I can see that he’s really into it, just like I was as a kid,” he says. “Just like my grandfather did for me, I make these tasks fun for my kids and give them something to look forward to.”
Discover Backer Farm at BackerFarm.com
“I was always working on the farm during my free time—and was always busy. It was a lifestyle that I enjoyed.”
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ARTICLE BY PATTI ZIELINSKI
PHOTOGRAPHY BY JILLIAN SPENCER
“When we put positive energy out into the world, that energy returns to us exponentially,” says Terry Lyons.
The founder of the law firm Lyons & Associates, whose defining distinction is having a dual degree in law and social work, looks at life through a lens of helping others. “Our firm believes strongly that we have a duty to give back and do many charitable endeavors,” she says.
The firm, which has offices in Morristown, Somerville and Freehold Township, has grown so much that its Morristown office recently doubled— and the firm christened the new Morristown space by hosting a packing event for Operation Shoebox, a Hillsborough-based organization that ships care packages of food and toiletries to U.S. military personnel at 800 bases in 70 countries.
“Operation Shoebox has local roots and a global impact,” Lyons says. “Local business partners, vendors, friends and neighbors all contributed to help us pack 25 cases with four boxes each—enough goodies for 100 troops. We were able to make a financial donation as well.”
Such work is part of the corporate culture that Lyons has instilled at the firm. “We do this on a regular basis,” she says. “It’s who we are; it’s in our blood.”
Lyons—who was named one of the “Top 10 Best Female Attorneys” by the American Institute of Family Law Attorneys and whose firm was declared the No. 2 best place to work in New Jersey by NJBIZ—approaches giving back to the community with the same energy and dedication as she devotes to her practice, staff and clients. “We jump when opportunities present themselves to help others,” she says.
And Lyons actively seeks those opportunities. For example, on the first Mother’s Day after the start of the pandemic, her staff hand-delivered individually wrapped roses to mothers who were working on the frontline as first responders or medical providers at Morristown Medical Center and Robert Wood Johnson University Hospital–Somerset.
The firm also has supported Hillsborough Girl Scout Troop #60561, which is designed for girls with special needs. “Along with our business partners, we purchased over 500 boxes of Girl Scout Cookies from the troop, which will help them with the additional resources and accommodations that they require,” Lyons says.
Last year, to recognize Juneteenth and in support of local minority-owned business the firm partnered with the nonprofit Grades4Life, Somerset Community Action Program and Rally Youth Sports on a summer basketball program for area youths. During each week of the six-week program, the partners rewarded participants for their academic and social achievements with food and services supplied by minority-owned businesses, including a bakery, a restaurant and a mobile gaming arcade.
“As entrepreneurs, we always are thinking about how to create commerce out of empty space, so when we receive a call to action, that type of thinking allows us to come together to creatively approach the issue. It’s our secret sauce,” she says. “We’re all in this together. It takes a village to raise a child, but it equally takes a village to sustain the village.”
Learn more about Lyons & Associates and their new location (60 Columbia Rd., Bldg. B, Ste. 150, Morristown) at LyonsPC.com . If you want to help send care packages to troops overseas, visit OpShoeboxNJ.org .
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Since 2015, Fred Torlish, owner of FWT Insurance Services, has been helping small businesses and individuals secure the best health insurance at reasonable costs. By building relationships with clients and analyzing their needs against the best the market offers, he has given them a solid foundation based on educated choices.
The main service provided by FWT Insurance is helping clients approaching the age of 65 navigate the transition to Medicare. With the launch of Medicade’s Annual Election Period from October 1 through October 14, FWT conducts reviews with current clients as well as others already on Medicare to see if either their Medicare Advantage or Prescription plan will be suitable for the subsequent year. From October 15 to December 7, reviews continue and plan changes can be made if warranted. Medicare Supplemental plans can be reviewed at any time throughout the year.
“Over the last eight years, I have saved people anywhere from $200 to $16,000 going into the subsequent year by doing these reviews. Knowledge can lead to incredible savings as well as peace of mind.”
Torlish breaks down what you need to know:
Anyone who turns 65 and has been employed and paid into Medicare taxes for at least 10 years, those over age 65 who are retiring from the workforce or those under 65 who have been on Social Security for at least 24 months are eligible for Medicare.
There are two main components to Medicare. Medicare A covers services like inpatient hospitalization, inpatient rehabilitation and hospice care. People are usually automatically enrolled in Medicare A whether they continue working or retire at age 65. Medicare B, which is administered through Social Security, includes all outpatient medical events, including doctor and emergency room visits, tests and same-day hospital procedures. Medicare B is acquired by enrollment through Social Security.
Ideally, people would come to me when they are 64-and-a-half. At that time, I work with them to determine their current situation and do a cost and coverage analysis, taking into account their current employment—if they are at a corporate job, smaller company or self-employed—to see whether they should remain on active employer coverage or switch to a full Medicare program.
If they are actively employed and are satisfied with the terms and premiums of their employer’s health plan and Medicare is classified as “secondary” through their or their spouse’s active employer coverage, there’s no need to sign up for Medicare B until they either become dissatisfied with their coverage or when it’s time for them to retire. Typically, people who are self-employed in small business or work for a smaller company are better off switching completely to Medicare B since Medicare is considered “primary” regarding their coverage.
In addition, I send everyone the book Medicare & You , which is issued by the government and gives a complete overview of the process.
WHAT ARE THE BIGGEST CHALLENGES YOU SEE WITH PEOPLE UNDERSTANDING MEDICARE?
There is a lack of awareness and education regarding Medicare. I like to get in front of human resource directors at small to midsized businesses to help them understand that they need to communicate how Medicare works better to their employees.
I’m an independent, non-captive agent, which means that I do not represent any one health insurance entity. I am contracted with all the major carriers along with a few of the minor carriers in New Jersey and in 14 other states. I also can contract in any of the other states upon request.
I can help people sign up for Medicare B online through Social Security—it’s an easy and efficient process—but it can take between six days to a month to take effect so it’s important to sign up 90 days before one becomes Medicare eligible and not wait until they turn 65.
I sit down with people and provide them with every option that is available and empower them to make an informed decision based on what gives what gives them the most peace of mind.
The Annual Election Period beginning in October is my most crucial time of year. For clients already on Medicare, I review their current Medicare and prescription plans to ascertain if they should remain status quo or transition to another product. Over the last eight years, I have saved people anywhere from $200 to $16,000 going into the subsequent year by doing these reviews. Knowledge can lead to incredible savings as well as peace of mind.
Learn more at FWTInsurance.com/ aboutus.html
Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.
Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.
Crust:
• 1 1/2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cubed
• 1/4 cup iced cold water
Filling:
• 2 apples, peeled and sliced into thin slices
• 1/4 cup packed dark brown sugar
• 1 1/2 tablespoons flour
• 1 1/2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• Caramel sauce
• Optional: 1/4 chopped walnuts or pecans
Crust:
(Note: If running short on time, store bought crust works great, too.)
Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.
Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.
Assemble and Bake:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONESThis take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.
INGREDIENTS:
• 1/4 red onion, sliced
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• Sliced sourdough bread
• 1-2 tablespoons butter
• 4 ounces Brie, sliced
• Fig jam, or preferred choice of jam
• 1 Granny smith apple, sliced
• Arugula
• Thinly sliced ham, optional
INSTRUCTIONS:
Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!
A curated selection of the most intriguing upcoming events in our area.
SATURDAYS
Bernardsville Farmers’ Market
BERNARDSVILLE TRAIN STATION
Support local businesses and enjoy a variety of fresh, seasonal produce, delicious baked goods, pastured-raised meats, fresh cut flowers, gourmet prepared foods and specialty items. Open most Saturdays through Dec. 16. DowntownBernardsville.org
SEPTEMBER 28TH, OCTOBER 12TH AND 26TH
Journey of Change: Empowering Families through the Assisted Living Transition
ARBOR TERRACE BASKING RIDGE, 3066 VALLEY RD., BASKING RIDGE
This educational lecture series is presented by Stacey Uhrig for families and loved ones. ArborBaskingRidge.com
OCTOBER 6TH TO 7TH
Morristown Festival of Books
VARIOUS LOCATIONS IN MORRISTOWN
The two-day day event features keynote speakers James B. Stewart and Rachel Abrams, whose New York Timesbestseller Unscripted: The Epic Battle for a Media Empire and the Redstone Family Legacy, is hailed as the true-life “Succession” story of our time. MorristownBooks.org
OCTOBER 6TH
Hope Lives Here Gala
THE MARIGOLD, 315 CHURCHILL AVE., SOMERSET
Proceeds benefit the Center for Great Expectations, a safe place, safe presence and a safe path for pregnant and parenting women and their children, and men, seeking treatment for substance use and mental health disorders. cge-nj.org/ events/annual-gala/
OCTOBER 7TH TO 8TH
Journey Through the Past VARIOUS HISTORIC SITES IN SOMERSET COUNTY
Historic homes and grounds throughout Somerset County open for a weekend of docent-led tours. Co.Somerset.NJ.US
OCTOBER 7TH
Great Gatsby at Blairsden
BLAIRSDEN ESTATE, 30 BLAIR DR., PEAPACK | 5:00 PM
Music in the Somerset Hills presents an evening of world-class music of the era, with dancing, cocktails and heavy hors d’oeuvres. Roaring ’20s attire is encouraged. musicsh.org
CONTINUED >
Do you ever wonder why we forget? Or, when memory loss is diagnosed as dementia? You’re invited to get answers to these important questions and learn:
• The causes of memory loss
• Ways to reduce the risk of dementia
• How to effectively treat dementia based on today’s research
OCTOBER 14TH
Haunted History Tours: Bernardsville
BERNARDSVILLE TRAIN
STATION | 5:30 PM
Join in for an hour-long tour of Bernardsville’s historic district with a few scary stories in the mix. The tour, suitable for all ages, starts at the Bernardsville train station where tours will leave every 15 minutes. HauntedHistoryProductions.com
OCTOBER 19TH TO 22ND
Bernardsville Film Festival
BERNARDSVILLE CINEMA, 5 MINEBROOK RD., BERNARDSVILLE
Movie lovers, come together to celebrate the future of cinema with four days of parties, award ceremonies and films. VisitBernardsville. com/Events/Bville-FilmFest-2023
OCTOBER 21ST
Far Hills Race Meeting
MOORLAND FARM, MOORLAND
FARMS, 50 US-202, FAR HILLS | 8:00 AM
Join your family and friends watching the action at the 102st Far Hills Race Meeting, a steeplechase horserace that has become New Jersey’s premier social event. FarHillsRace.org
The unpredictability of memory loss raises many questions.
Raritan Valley Country Club, a Troon Privé private club, offers our members access to wonderful amenities including golf, racquet sports, a resort-style pool, youth programs, exquisite dining and a full calendar of social events.
As a member of a Troon Privé Club you also receive exclusive access to extraordinary golf and lifestyle benefits around the world through the Troon Privé Privileges program. Our golf members enjoy access to Troon Privé courses and amenities, opportunities to experience Troon Golf resort and daily fee locations at preferred rates, as well as Cliff Drysdale Tennis. Plus, all members of Troon Privé Clubs receive benefits with Avis Rental Cars, Ship Sticks, Entertainment, Marinas and more.
To learn more about membership and our partnership with Troon, please call (908) 722-2000, ext. 207 or email membership@rvcc1911.org.
747 State Route 28 · Bridgewater, NEW JERSEY · rvcc1911.org
Troon North Golf Club, Scottsdale, AZ
BallenIsles Country Club, Palm Beach Gardens, FL
EVENTS CONTINUED
OCTOBER 22ND
An Evening with the Late John Cleese
MAYO PERFORMING ARTS
CENTER, 100 SOUTH ST., MORRISTOWN | 7:30 PM
(Barely) living comedy legend John Cleese is heading in your general direction for a live and truly memorable evening of comedy and conversation. MayoArts.org
OCTOBER 28TH
The Nerds
SHIMON AND SARA BIRNBAUM JEWISH COMMUNITY CENTER, 775 TALAMINI RD., BRIDGEWATER | 7:00 PM
Bring your friends out to enjoy this popular Jersey Shore bar band as they rock out at the JCC. ssbjcc.org
OCTOBER 29TH
Ronstadt Revue
SIEMINSKI THEATER CULTURAL ARTS CENTER, 8000 FELLOWSHIP RD., BASKING RIDGE
Enjoy the premier touring celebration of Linda Ronstadt’s 40-plus year career. SieminskiTheater.org
