Ind ulge in Celebrity Chef David Burke’s culinary magic— in our Fo od and Drink
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Discover the Rich Flavors of Our Fall Issue
With the arrival of fall and its crisp air, it's the perfect time to cozy up with some comfort food. October’s issue is our most delectable yet, brimming with culinary delights that capture the essence of the season. We’ve curated a selection of stories that celebrate the rich flavors and comforting aromas of fall.
We had the pleasure of dining with renowned Chef David Burke at Red Horse by David Burke, nestled within the historic Bernards Inn in Bernardsville. His new venue is creating quite a buzz, and you’ll want to see why. Check out page 12 for an inside look at what makes this restaurant a standout in the culinary world. Additionally, we explored The Olde Mill Inn and The Grain House, where General Manager Glen Isemann shared his deep connection to the property and its dedication to exceptional guest experiences. From the elegant Grand Washington Ballroom to the charming banquet rooms of The Grain House Restaurant, this venue offers something for everyone. For a deeper dive into this captivating destination and the passionate team behind it, turn to page 26.
As Halloween approaches, our family is in full costume mode—though our girls’ ever-changing ideas might mean a last-minute scramble for us! I always enjoy seeing the little ones parade in their costumes. Have you finalized your Halloween costume yet? If you’re like us, you might be making last-minute decisions too!
This issue is all about comfort food that not only satisfies but also evokes cherished memories. The scents and flavors of fall have a magical way of bringing people together, whether around the family table or at local favorites. The sense of community and connection fostered over a shared meal is truly invaluable, reminding us of the warmth and joy that food can bring.
As we embrace this season of harvest and reflection, we hope this edition inspires you to indulge in the flavors of fall and create your own special moments. Thank you for joining us in this seasonal celebration. We look forward to seeing you around town! If you’d like to catch up over dinner, just let us know. TIFFANY
Carly Mac Manus | carly.macmanus@citylifestyle.com
INTERNS
Sadie Brown, Justina Schiavone
CONTRIBUTING WRITERS
Tamas Solymosi, Sadie Brown, Patti Zielinski
CONTRIBUTING PHOTOGRAPHERS
Michael Lago, Liz Polo - My Havana Photography, Renee Heath, Feeding Hands Food Pantry, Touchstone Crystal, Tracy Abate
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Kelsi Southard
PLANNED, ORCHESTRATED AND EXECUTED THIS LAVALETTE NJ HOME ADDITION AND RENOVATION TO REFLECT THIS FAMILY’S UNIQUE STYLE. YOUR SPACE IS A PLACE TO REFLECT YOUR PASSIONS, YOUR STYLE AND HOW YOU RELAX
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city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: J.Walker Salon featured at Wedding Fest at the Olde Mill Inn. 2: Nile the inflatable whale visited Bernards Public Library! Kids explored her belly and learned about whales! 3: A Local Bernardsville family hosted a lemonade stand with proceeds donated to Tunnel to Towers Foundation. 4: Bernardsville local, Jack Alexy, was awarded a gold and silver medal at the Paris 2024 Olympics! 5: Local Residents enjoying the Bernardsville Farmers Market! 6: Somerset Hills City Lifestyle staff attended the Pendry Natirar relaunch of Ninety Acres Restaurant. 7: Apres Childrens Boutique opened their storefront location this August in Bernardsville!
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ARTICLE BY PATTI ZIELINSKI PHOTOGRAPHY BY LIZ POLO - MY HAVANA PHOTOGRAPHY
Celebrity Chef David Burke transforms the Bernards Inn into a gathering spot full of flavor!
The Culinary Prankster
Chef David Burke
“It was like being in a band working on a project and the project was food and every night we had to perform.”
There are few moments that can compare to finishing the appetizer course at one of celebrity chef David Burke’s restaurants and spying Burke himself rounding into the dining room from the kitchen and making a beeline to your line of tables against the window.
David Burke is in the house!
He approached our table just as the entrees were being served. Taking a plate from our server, he placed it in front of my companion who had ordered the Provencal Cod, which was baked in a clear parchment with red lentils, salted peanuts, yellow Thai coconut, braised leek and calamansi lime butter. Revealing a pair of scissors from his white chef coat, he snipped open the parchment and gently poured the contents onto the plate. Then, he picked up the tiny saucière and dribbled sauce across the cod. “Ah, that’s enough. You just need a little. Enjoy your meal,” he said with a smile as he returned to the kitchen.
“David Burke just prepared my meal tableside,” my companion said, dumbfounded.
This is quintessential Burke, keeping people on their toes: The self-described “Culinary Prankster” is full of surprises, whether it is how his dishes are prepared and presented or his take on culinary hospitality. The end game is the same: to create a memorable experience.
The evening of our visit, Burke was at his new restaurant, Red Horse by David Burke at the Bernards Inn in Bernardsville, for Dinner in the Dark, one of his signature events in which 30 blindfolded guests where guided through courses and pairings designed to heighten their senses of taste and smell.
“The beauty of a dinner like this is that you use your senses and get childlike about what you’re eating,” he says. “You put your phones down and converse. It’s a reminder about how blessed we are to have all our senses and to keep an eye out for people who need help. It’s a reminder to not take anything for granted.”
And Burke, who rocketed to fame when he was named executive chef of New York City’s legendary River Café when he was just 26, takes zero for granted. He developed his love for restaurants before it was cool, washing dishes in a hot kitchen in his teens, observing and taking every opportunity to learn. “When I started cooking in the 1970s, I basically was told that this is a terrible business. You didn’t go to school to become a chef; it was a utility job,” he says.
He became inspired by the kitchen staff, men in their 20s and 30s — “some returning soldiers from the Vietnam War, some high school dropouts, but all fun-loving, hard working characters,” he says. “There was a sense of camaraderie, teamwork and accomplishment. There was craftsmanship, a sense of satisfaction and a desire to impress: Who could open clams faster? Who made the better short strawberry shortcakes? Whose marsala sauce tasted better? It was like being in a band working on a project and the project was food and every night we had to perform.”
Lobster Dumplings
Burke became hooked. The environment inspired in him a thirst for knowledge and desire to work even harder. He went into the kitchen on his days off, seeking to improve, then built upon this knowledge at the Culinary Institute of America and at the École Lenôtre Pastry School and with legendary chefs in France. “All of a sudden,” he says, “the sky was the limit.”
This competitive edge was solidified at River Café, where he earned a prestigious three-star review from The New York Times and became the first — and remains the only — American to win the prestigious Meilleurs Ouvriers de France Diplôme d’Honneur, the first of many prestigious awards. Twice nominated for James Beard’s Best Chef, Burke subsequently rose to celebrity chef status and appeared on “Iron Chef America” and “Top Chef Masters.” Today, Burke and his David Burke Hospitality Management team operate or orchestrate the culinary component of over a dozen restaurants, a historic event venue and a bakery.
But Burke’s soul remains grounded in the kitchen — a place he has often referred to as the “heartbeat of hospitality” — and artful innovation, whimsy and a creative approach to food is always foremost
in mind. This mentality, born in the kitchens of his youth, was honed early in his career. “I took over the River Café for two great chefs: Larry Forgione and Charlie Palmer, who I worked with for two years. I have the same crème brûlée recipe as Charlie, but I wanted to see how mine would edge out his. You’ve got to take chances, but you have to understand the fundamentals and be the architect of it. From a design aspect, my pastry background comes into play.”
And play this Culinary Prankster does, creating presentations that captivate the imagination in an Alice-in-Wonderland way. Much imitated, but never paralleled, Burke’s dishes spark a wonder and appreciation for food that makes diners stop, look and really experience what they are tasting.
With Burke, each signature dish tells a story. “There’s a reason why they were made; there’s trial, there’s experimentation and what we find out is this surprise and delight,” he says. “The uniqueness counts.”
Take his iconic Clothesline Bacon, which has a distinct sculptural quality. Indeed: Why serve food horizontally when it is best presented vertically? Here, grilled, thick-cut, pepper-flecked bacon strips are hung by clothespins and torched until sweating, the fat dripping down onto
a pickle lounging beneath, absorbing the bacon flavor, transcending to a food flavor beyond your basic dill.
Then, there is Burke’s patented process of dry-aging beef in a room lined with pink Himalayan salt with UV lights on a timed cycle that allow for a longer aging process and absorption of the salt flavors that permeates the tender cuts with a unique umami taste.
And a David Burke meal is not complete without dessert. “The Tin Can Cake is our answer to a souffle. We send out the cake beaters with the batter on them to the table first so you can lick them,” he says. “That little touch makes the cake taste better, because it brings back a memory, makes you smile.”
On our evening with Burke, the dessert of choice was the Cake Pop Tree, topped by a pouf of bubblegum cotton candy — because, of course, why not! “I care about desserts a lot because I have a pastry background,” says Burke, who appeared again tableside to check in and waved his hand toward the presentation. “I want to show people something they have not seen. When you experience something like the Tin Can Cake or the Cake Pop Tree, you leave thinking ‘Wow, that was unique.’”
HORSING AROUND IN BERNARDSVILLE
Bernardsville is the third location for Red Horse by David Burke; the other two are in Rumson and White Plains, New York. Burke — a Jersey boy who was raised in Hazlet — was drawn to the historic bones of the century-old Bernards Inn.
“When I started working, the best restaurants were in older buildings, like the Bernards Inn. They have a feeling when you walk into them — that you have arrived somewhere. This was built to be a restaurant, a place where you feel comfort as well as grandeur and sophistication,” he says. “I like a challenge and saw this as a chance to renovate it, make it more progressive, put our spin on it and bring it back to life.”
Burke set about giving the restaurant a new look, playing on the equine theme of the restaurant’s name as well as the area — “All three Red Horse restaurants are located in horse country,” he says — from the artwork to the tongue-in-cheek names of the signature drinks (A Roll in the Hay, Peach Trot). His well-appointed design retains the building’s historic character while infusing it with bright colors in dining rooms sunbathed by expansive windows.
The equine theme dovetails from the logo, which is based on “Red Horse,” a painting by Vietnamese artist Tran Tuan that Burke bought from a gallery in New Hope, Pennsylvania, early in 2020. “I saw it and knew it would be a logo for a new restaurant,” says Burke, who acquired the copyright from the artist. “I wanted Red Horse to be a modern American restaurant featuring great steaks and locally sourced ingredients and to pay tribute to horses. There is comfort and romance to this theme: Horses are elegant and sophisticated. They are also masculine and feminine. Plus, ‘red’ is a strong word, and we have a little Asian influence.”
Besides the main dining rooms, ‘The Bernie’ is an underground speakeasy social club featuring live entertainment, wine dinners, comedy, trivia and events like “Dinner in the Dark.”
On this evening, the darkened dinner now over, Burke sits outside on the Bernards Inn dining patio as chattering patrons spill out into the night, glowing from their experience. “This is a life commitment. It’s not a job; it’s a lifestyle,” he says. “You give up a lot to be a chef at a high level, and the more celebrity you get, the more you have to work. Restaurants never sleep.”
View the menu and upcoming events at Red Horse by David Burke at redhorsebydb.com.
Smoked Duck Breast
Crispy Shrimp “Spring Rolls” and Peaches
The infamous ‘Red Horse’ Painting
FROM GADGETS to Greatness
SADIE BROWN | PHOTOGRAPHY BY RENEE
THE BANANA LOCA STORY
ARTICLE BY
HEATH
Kevin O'Leary and Mark Cuban testing Banana Loca
Bechara Jaoudeh and Renee Heath
Imagine a kitchen gadget that brings a playful twist to snack time, combining innovation with family fun. Meet Banana Loca, the brainchild of Bechara Jaoudeh and Renee Heath a Basking Ridge local. These two passionate travelers turned an idea born in South America into a beloved product featured on "Shark Tank."
A SERENDIPITOUS DISCOVERY
Jaoudeh's and Heath's story begins with their love for travel and fascination with gadgets that had not yet made their way to America. While searching for Nutella and banana recipes online, Jaoudeh found a South American tool that cored bananas but only allowed for liquid fillings. This simple yet intriguing gadget sparked a conversation between the two friends: What if they could create a tool that filled bananas with thick, delicious spreads loved by American kids?
FROM CONCEPT TO CREATION
Back home, the duo embarked on a brainstorming journey, envisioning a product that could effortlessly core and fill bananas with various spreads. Partnering with an industrial design consultant, they created multiple prototypes, refining their design to be both functional and easy to use, even for kids and grandparents.
NAVIGATING THE CHALLENGES OF ENTREPRENEURSHIP
The path to launching Banana Loca was filled with learning curves and challenges. With no prior experience in manufacturing, Jaoudeh and Heath educated themselves on everything from creating molds of the product, to choosing the right materials and packaging. They also had to navigate the complexities of obtaining patents and trademarks, establishing a brand identity, and building a website and social media presence. The real test came when they applied for "Shark Tank" a television show where entrepreneurs pitch their business ideas to a panel of wealthy investors, or "sharks," in hopes of securing investment and support for their ventures.
CONTINUED >
Renee Heath showcasing Banana Loca
"Embrace divergent thinking and share your ideas openly. The more you share, the better the process and the end result will be."
- Renee
The process was rigorous, involving multiple steps, including 4:30 A.M. open casting calls and detailed business pitches. The Sharks were impressed by the product and its potential to engage kids in the kitchen, but they wanted to see more sales before making a deal.
THE SHARK TANK EXPERIENCE
After a successful Kickstarter campaign and extensive marketing efforts, including appearances on morning shows and a memorable jingle and mascot, Banana Loca was ready for its "Shark Tank" debut. The hour-and-a-half grilling session, later aired in around nine minutes, culminated in a joint offer from Kevin O'Leary and Mark Cuban. After the “handshake” deal on the show, terms were renegotiated, and ultimately, they partnered with O'Leary, who provided the necessary support to scale their business.
LOOKING AHEAD
With Banana Loca now a household name, Jaoudeh and Heath have ambitious plans for the future. They aim to expand their retail presence, moving into brick-and-mortar stores and exploring opportunities with QVC and HSN. Additionally, they are working on product extensions, including a children's book titled "Open Your Boca," promoting the ethos of quality family time that their brand embodies.
Heath
WORDS OF WISDOM FOR ASPIRING INVENTORS
For those looking to turn their own ideas into reality, Heath offers valuable advice: "Surround yourself with people who say ‘yes, and’ rather than ‘no, but.’ Embrace divergent thinking and share your ideas openly. The more you share, the better the process and the end result will be."
BALANCING ACTS AND BIG TAKEAWAYS
Balancing their full-time jobs and family responsibilities with their entrepreneurial venture was no small feat. Yet, they believe that sharing ideas and collaborating openly led to their success. “Don’t keep things close to your chest because you’re worried about people stealing your ideas,” Heath advises.
A CELEBRATION OF INNOVATION AND FRIENDSHIP
Banana Loca’s story is one of innovation, perseverance, and friendship. From a simple gadget found in South America to a hit product on "Shark Tank," Jaoudeh and Heath's journey is a testament to what can be achieved with creativity, hard work, and lots of fun. This summer, why not add a twist to your snacks with Banana Loca? After all, innovation is best enjoyed together.
For more information visit www.bananaloca.com
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Rustic Elegance Redefined
Discover the Allure of The Olde Mill Inn and Grain House Restaurant
ARTICLE BY TAMAS SOLYMOSI | PHOTOGRAPHY BY MICHAEL LAGO
Espresso Martini
A freshwater stream, a tributary of the Passaic River, winds through Basking Ridge, flowing alongside a venue that blends hospitality, history, and delightful dining. This cherished location, popular with locals, visitors, and even the occasional celebrity production studio, is home to The Olde Mill Inn and The Grain House. Though housed in separate buildings, these two establishments share the same picturesque property, offering a unique and memorable experience.
The Olde Mill InnGrand Washington Ballroom
I recently had the pleasure of speaking with Glen Isemann, the general manager of both The Olde Mill Inn and The Grain House, to learn more about his role and what makes these places special. Isemann’s connection to the property began after college when he worked at the hotel. Though he later moved to California to pursue a teaching career, he returned to New Jersey with his wife, and the owners of the property, a family-run business known as the Bocina Group, offered him a position as assistant general manager. His dedication and expertise soon earned him the role of general manager. It’s clear from our conversation that Isemann is passionate about his role—not just in serving guests but also in supporting his staff of around 190, engaging with the local community, and fulfilling the vision of his employers.
The Grain House
Isemann highlights what sets The Olde Mill Inn and The Grain House apart from other venues. “We’re not a chain hotel; we offer a boutique, homelike feeling here,” he says. This personal touch is a significant part of what makes the property special. Both establishments boast a rich history that transports visitors back to the 18th century. The Grain House, built in 1768 by Samuel Lewis as a water-powered mill, played a vital role during the Revolutionary War by providing flour, meal, and feed to the Continental Army. Its storied past as a grain storage facility for the army earned it the name “The Grain House.”
The historical charm of The Olde Mill Inn and The Grain House is evident in their architecture and decor. The Olde Mill Inn features the Grand Washington Ballroom, a stunning library, and 18 meeting rooms that can accommodate up to 500 people. The Grain House Restaurant complements this with banquet rooms showcasing original beamed ceilings, a patina-rich copper-top bar, private rooms, and lush gardens. These settings create an inviting atmosphere that caters to a diverse range of guests, from business travelers to vacationing families.
Flexibility and adaptability are crucial to meeting the diverse needs of guests. “We have to be prepared to accommodate different types of guests,” Isemann says. Whether it’s offering a quiet workspace for business travelers or organizing a family-friendly event, the staff at The Olde Mill Inn and The Grain House strives to exceed expectations. Attention to detail is paramount in delivering
"The history of The Olde Mill Inn and The Grain House is something we cherish and celebrate."
— Glen Isemann
exceptional hospitality. “We aim to make every guest feel special,” Isemann emphasizes. Whether it’s a romantic getaway or a family vacation, the goal is for every guest to leave with wonderful memories. Running both a hotel and a restaurant comes with its own set of challenges, but Isemann and his team handle them with expertise. Reflecting on his time as general manager, he recalls the impact of the pandemic. “During that period, everyone here really stepped up. We worked closely with couples and ensured their events went off without a hitch despite the challenging circumstances,” he says.
Looking ahead, Isemann is enthusiastic about future projects designed to enhance the guest experience and strengthen community ties. Upcoming plans include renovations to the Grand Washington Ballroom, a facelift for the building’s facade, and new landscape design. “It’s a delicate balance to manage these projects while ensuring an uninterrupted guest experience,” Isemann notes.
For more information on The Olde Mill Inn and The Grain House, visit www.oldemillinn.com.
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Feeding Hands Food Pantry
A Beacon of Compassion in New Jersey
Located in Somerset County, Feeding Hands Food Pantry lives out its mission to care for the poor by loving and serving neighbors in need. Established in Somerville in May of 2014 within a 30-member church, Feeding Hands has blossomed into a vital resource for the community, profoundly impacting both those who receive aid and those who serve.
Feeding Hands’ strategy is centered around creating an organization of excellence that serves as a model for food pantry programs. Their approach goes beyond merely distributing food. It transforms lives. Feeding Hands encourages individuals to utilize their gifts to drive vibrant change inside and outside church walls by engaging the community.
At the core of Feeding Hands are its values of empathy, and connection. They treat every guest with dignity and compassion, ensuring each person feels valued. Understanding that poverty often extends beyond financial hardship, Feeding Hands creates opportunities for guests to connect spiritually and socially, fostering a sense of community and breaking the cycle of isolation. Lois Bennett, Executive Director and Founder of Feeding Hands
shared, "We provide opportunity for our neighbors in need to connect at all these levels thereby providing a hand up rather than just a hand out."
Operating out of four food pantries in Hillsborough, Manville, Edison and Bernardsville, Feeding Hands serves over 220 families monthly, distributing nearly 10,000 pounds of meat, produce, and non-perishable goods. The pantry’s impact is far-reaching, aiding veterans, the working poor, individuals with disabilities, seniors, and the unemployed. The organization shares that about 40% of guests walk to the pantry, highlighting the critical role Feeding Hands plays in providing accessible support in one of America’s wealthiest counties.
Feeding Hands Food Pantry exemplifies the power of empathy and community spirit. By treating each guest with the care they would want for themselves, Feeding Hands fosters an atmosphere of respect and support, creating a ripple effect of positivity throughout the community.
For more information on how to get involved or to support their mission, visit their website www.feedinghandspantry.org
BY
ARTICLE
SADIE BROWN
"We
provide opportunity for our neighbors in need to connect at all these levels thereby providing a hand up rather than just a hand out.”
-
Lois Bennett, Executive Director and Founder of Feeding Hands
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Sparkle with Tracy
Where Jewelry Meets
Community Spirit
ARTICLE BY CARLY MAC MANUS | PHOTOGRAPHY BY TOUCHSTONE CRYSTAL, TRACY ABATE
Diamonds might be a girl’s best friend, but when it comes to blending sparkles with a sense of purpose, Tracy Abate’s Touchstone Crystal shines the brightest. Abate's journey with Touchstone Crystal a Swarovski Company reveals how a passion for jewelry can also illuminate pathways to giving back.
Abate's involvement in both local and business communities has profoundly shaped her approach to running Touchstone Crystal. “Having a business allows me to highlight needy organizations and give back through what I like to call sparkling fundraisers,” Abate explains. “I always want to give a shout-out to my hostesses, customers,
and those who refer me because my ability to give back relies on the growth and success of my business.”
Balancing work and life is no small feat, especially when you’re dedicated to spreading sparkle. For Abate, finding joy outside of work is essential. “My husband and I are empty nesters now, so we treasure date nights and cooking Italian dishes together,” she shares. “Sundays in the fall are reserved for football, and we make time for game nights with our family. It’s all about making time for what makes us happy and staying connected with loved ones.”
Running a small business comes with its own set of challenges. “Not everyone respects direct sales businesses,” Abate notes. “But I’ve embraced the flexibility of working in-person, virtually, and in a hybrid model. This flexibility allows me to offer a more personalized experience and exceptional customer service.”
Abate's leap into the world of Touchstone Crystal began in 2017, driven by a desire to fill personal voids with something positive. “I was an empty nester and had recently lost loved ones, including my pup of 13 years,” Abate reflects. “Starting Touchstone Crystal was an easy decision. I loved the jewelry, loved socializing, and appreciated that it was backed by Swarovski—a name synonymous with quality.”
CONTINUED >
Tracy Abate
Tracy Abate and her family
“BY SHARIN G MY PERSONAL ANDPROFESSIONAL JOURNEY O PENLY, I BUILD CONNECTIONS AND TRUST WITH MY CLIENTS. ” TRACYABATE
Looking ahead, Abate is brimming with aspirations. “I’m passionate about growing my business and connecting with new customers and team members,” she says. “One of my big dreams is to earn a Mediterranean cruise to Spain and Italy and share it with my husband. It’s all about celebrating achievements and creating new memories.”
Abate's personal interests, from her love for football to her Italian cooking, deeply influence her business decisions. “I’m just like many of the people I meet through my business,” she notes. “By sharing my personal and professional journey openly, I build connections and trust with my clients.”
Her involvement with Bravenly Global and her local gym, Curves, has also contributed to her personal growth. “After my hip replacement surgery, I needed a way to get back on track physically and emotionally,” Abate explains. “Bravenly products and regular exercise have helped me feel great and continue to shine while sharing Touchstone Crystal.”
Networking and charity work have also been pivotal in Abate's professional journey. “Networking is crucial for business growth,” she says. “It’s about learning from others and finding organizations that align with my values. My work with BW NICE and other charities allows me to give back and support meaningful causes.”
Abate's sparkle fundraisers have been a cornerstone of her business model. “I love doing sparkle fundraisers,” she says. “They benefit organizations like cheer and dance teams, school sports, and families in need. One cause close to my heart is Dance for the Cure, which supports those facing breast cancer. Every fundraiser helps us give back, and it’s rewarding to see the impact we can make.”
In Abate's world, jewelry isn’t just about adornment—it’s about making a difference. By combining her love for sparkle with a commitment to community, she truly embodies the spirit of giving back.
For more information on Touchstone Crystal a Swarovski Company visit www.touchstonecrystal. com/sites/tracyabate
Touchstone Crystal party setup!
SCHEDULE A TOUR
If you apply now, for the 2025–2026 school year, the application fee is waived until November 1! Scan the code to schedule a tour and experience the Far Hills difference!
OUR UPCOMING ADMISSION EVENTS
Below are Lower School events for Preschool–Grade 4 students at Far Hills Country Day School.
Saturday, October 19, 2024 from 9–10 a.m.
Saturday, March 1, 2025 from 9–10 a.m.
Saturday, April 26, 2025 from 9–10 a.m.
*Head over to the Admissions section of our website for additional details.*
Troon North Golf Club, Scottsdale, AZ
BallenIsles Country Club, Palm Beach Gardens, FL Kapalua Golf & Tennis, Lahaina, HI
Eating Well
A HOLISTIC APPROACH TO HEALTH AND NUTRITION
ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY JENNA WEIHRAUCH, NATURAL MEDICINE AND REHABILITATION
In the quest for better health, nutrition is a fundamental yet often overlooked component. At Natural Medicine and Rehabilitation (NMR), nutrition is not just a supplementary aspect but a central pillar of holistic care. Dr. Vince Sferra, the founder of NMR and a seasoned chiropractic physician, underscores the importance of integrating nutrition with lifestyle changes to achieve lasting health improvements. His approach contrasts sharply with conventional medicine by emphasizing the role of diet in addressing root causes and supporting overall wellness.
CORE PHILOSOPHY OF NMR
At NMR, the focus is on understanding the root causes of health issues rather than merely addressing symptoms. Dr. Sferra explains, “A key difference is the process-oriented viewpoint of how people develop health issues and what can be done, predominantly through lifestyle and nutrition, to regain and maintain their health.” This philosophy places a strong emphasis on individualized care plans that incorporate dietary and lifestyle changes as essential components of overall wellness.
INTEGRATION OF NUTRITION IN HOLISTIC CARE
Nutrition plays a crucial role in NMR’s holistic approach, varying from patient to patient based on their specific health concerns. “For some patients, nutrition may play a minor role of basic physiologic support through the healing process. For others, it may be front and center as the key to undoing the mechanisms that have driven the problem and then to restore their health and function,” Dr. Sferra notes. This tailored approach ensures that dietary recommendations are as effective as possible for each individual.
DIETARY STRATEGIES AND FOOD RECOMMENDATIONS
While dietary needs are personalized, Dr. Sferra outlines some general principles followed at NMR. A balanced diet includes “adequate clean protein, healthy fats—both essential and non—and quality carbohydrates primarily in the form of diverse and abundant fibrous vegetation, fruits—primarily of the lower glycemic variety—and some unprocessed starchy carbs when desired for energy.” Processed foods, sugary items, and artificial additives are avoided to support overall health and aid in rehabilitation.
ADDRESSING ROOT CAUSES
NMR’s approach to addressing root causes of symptoms involves comprehensive assessments including consultations, physical examinations, and lab tests. “Somewhere along the line a complete physical exam found its way out of routine medical practice. At NMR we’re not fans of that practice,” Dr. Sferra emphasizes. This thorough investigation helps in identifying underlying issues that contribute to symptoms, leading to more effective and sustainable health outcomes.
COLLABORATIVE CARE SERVICES
NMR employs a multi-disciplinary approach where services such as physical therapy, acupuncture, and nutrition counseling work in synergy. “It is very rare that a person’s health concern(s) is due to only one factor, trigger or mechanism,” Dr. Sferra explains. By addressing all relevant factors, NMR provides a comprehensive care plan tailored to the patient’s specific needs.
“Adequate clean protein, healthy fats— both essential and non—and quality carbohydrates primarily in the form of diverse and abundant fibrous vegetation, fruits— primarily of the lower glycemic variety—and some unprocessed starchy carbs when desired for energy.” - Dr. Vince Sferra
PERSONALIZED NUTRITION PLANS
Nutrition plans at NMR are customized based on a detailed assessment of each patient’s health history, dietary habits, and lab results. Dr. Sferra highlights the importance of this personalized approach: “Assessment is done through consultation with complete health history review, comprehensive questionnaires, diet and lifestyle habit diaries, and in many cases both general and specialized lab tests.”
ADDRESSING MISCONCEPTIONS ABOUT FOOD
One common misconception that Dr. Sferra encounters is the belief that diet does not impact health recovery. “The biggest and most ignorant misconception is that what you eat doesn’t matter in the healthy process and restoration of health,” he asserts. Through education and personalized consultations, NMR aims to dispel these myths and highlight the critical role of nutrition in health and recovery.
SUCCESS STORIES
NMR has seen significant improvements in patients who address not only their primary health concerns but also associated lifestyle factors. For instance, patients with chronic low back pain have benefited from addressing weight issues, dietary habits, and exercise routines, leading to both pain management and overall health improvements.
STAYING UPDATED WITH EVIDENCEBASED PRACTICES
NMR remains at the forefront of natural medicine and nutrition by continually engaging in postgraduate education and staying updated with scientific advancements. Dr. Sferra notes, “All of our providers are proactive with our post-graduate continuing education, pursuing advanced certifications and licensures.
ADVICE FOR IMPROVING HEALTH THROUGH DIET
Dr. Sferra offers practical advice for those seeking to improve their health through dietary changes, “Start with eliminating processed food and sugar. Avoid fad types of eating. Get your body moving, every day. Start easy and build up to rigorous exercise, preferably with some resistance exercises most days.” He emphasizes the importance of sleep, stress management, and regular exercise as foundational elements of a healthy lifestyle.
NMR’s holistic approach to health and nutrition offers a comprehensive and personalized pathway to wellness. By focusing on the integration of lifestyle changes and personalized nutrition, NMR helps patients achieve long-term health improvements and a better quality of life.
For those interested in exploring this approach further, visit www.nmrnj.com.
VINCE SFERRA Founder of Natural Medicine & Rehabilitation
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SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
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ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
This classic tomato basil soup is easy and quick to make and is the perfect way to get the rustic, tangy and savory flavors of this italian dish.
DIRECTIONS:
Toss the butter or olive oil in the pan. Add onion, and saute until the onion is translucent and soft. Add minced garlic, and saute for 2 minutes. Next, add canned tomatoes and simmer. Transfer to a blender, and puree until smooth. Add the fresh basil and heavy cream. Transfer mixture back to the pan to thoroughly heat, and salt and pepper to taste. Top with fresh parmesan and chopped basil, and serve with toasted italian bread.
CHICKEN TORTILLA SOUP
INGREDIENTS:
• 1 fryer chicken, shredded
• 4 cups vegetable broth
• I can diced tomatoes
• 1 can Rotel
• I can beans, pinto or black
• ½ lime, juiced
DIRECTIONS:
• 3 tablespoons butter
• 1 small onion, diced
• 1 bell pepper, diced
• 3 teaspoons taco seasoning
• 2 ½ teaspoons cumin
• 1 Jalapeno pepper, diced
• Salt and pepper to taste
Melt butter in a skillet over medium heat. Add onions and peppers and saute until soft. Add taco seasoning, cumin, Jalapeno and salt and pepper and cook for an additional 5 minutes.Next, add vegetable broth, shredded chicken, tomatoes, Rotel and beans. Stir and let simmer. Salt and pepper to taste. Squeeze fresh lime juice and serve. Top with toppings of your choice. Enjoy!
TOPPINGS:
• 1 Avocado, diced
• Tortilla strips
• Diced tomatoes
• Diced green onions
• Cheddar cheese
• Sour cream
This tasty soup is so full of flavor and texture that it is destined to land on your regular dinner rotation. The added toppings are the star of this show, so be sure to include your favorite toppings.
CREAMY BUTTERNUT SQUASH SOUP
For a healthy dose of vitamin A, enjoy this creamy soup that boasts a robust, rich butternut flavor. For an easier assembly buy pre-cut butternut squash.
INGREDIENTS:
• 6 cups cubed butternut squash
• 1 small onion
• 2 cloves garlic, minced
• 6 cups water
• ½ cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1 tablespoon salt
• Pepper to taste
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DIRECTIONS:
Combine the chopped squash, onion, garlic and red pepper, and place in a large pot. Add water, and bring to a boil. Add salt and simmer for about 30 minutes. Cool and blend mixture in a blender until smooth. Transfer mixture back to pot and add heavy whipping cream and fresh thyme. Pepper to taste. Garnish with pepitas and fresh herbs.
Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities
spook
ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN
TOASTED MALLOW
• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)
• 1 ounce Galliano liqueur
• 1/2 ounce lemon juice
• 1/2 ounce brown sugar & cinnamon syrup
• 2 tablespoons pumpkin puree
• fresh nutmeg
Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!
PUMPKIN BRAIN PURÉE
• 1 1/2 ounces vodka
• 1 1/2 ounces chocolate liqueur
• 1/2 ounce Frangelico liqueur
• graham crackers
• marshmallows
Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!
• Milk
• Mint cocolate chip ice cream
• Halloween Oreos
• Gummy worms
Crush 5-8 Oreos inside a plastic bag. Layer the bottom of a glass with half of the crushed Oreos to make a nice base. Add 2-3 scoops of mint chocolate chip ice cream and fill the rest of the glass with cold milk. Add another layer of crushed Oreos to float on top. Finish with 2-3 gummy worms around the top and enjoy!
DIRT + SQUIRMS (KID-FRIENDLY!)
CANDY CORN BOURBON
• 2 ounces bourbon
• 1/2 ounce brown sugar & cinnamon syrup
• 2 dashes of orange bitters
• 5 candy corns
Combine all ingredients in a shaker tin. Muddle the candy corns inside the shaker tin, add ice and shake vigorously until sufficiently chilled and blended. Strain through a fine mesh strainer in an old fashioned glass over a large ice cube. Garnish with a piece of candy corn on top of the ice cube and enjoy!
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OCTOBER 5TH
The Gilded Age Gala
Blairsden House - 30 Blair Dr, Peapack and Gladstone | 5:30 AM
Join Music in the Somerset Hills for a glamorous evening at their gala on October 5! Enjoy world-class music, immerse yourself in the era’s extravagance, and dress to impress in theme-inspired fashion. Don’t miss out on this unforgettable night!
OCTOBER 6TH
Lord Stirling 1770's Festival
96 Lord Stirling Road, Basking Ridge | 11:30 AM
Return to the past and experience daily Colonial life and the thriving Eighteenth Century craft industry at the annual Lord Stirling 1770s Festival. Enjoy Colonial music, cider pressing demonstrations, and festive performances! Come see Revolutionary War militias conduct maneuvers outside detachment camps on the former estate lawn of Lord Stirling.
OCTOBER 9TH
Be Well Benefit
Brooklake Country Club - 139 Brooklake Road, Florham Park | 6:00 PM
Zufall Health is hosting their Be Well Benefit. Continuing a legacy for a new generation! This event is a fundraiser for Zufall Health's first school-based health center. The event will be honoring Founders - Dr. Bob and Kay Zufall. Please RSVP by Monday, September 23 to Eli Blackmon eblackmon@zufallhealth.org or zufallhealthfoundation.org/benefit
After a one-year hiatus, BRITE NITES is back for its 12th year! Wagner Farm Arboretum's Halloween-themed “Brite Nites” event features a spectacular display of intricately and creatively hand-carved and LED-lit pumpkin scenes. Don’t miss the exciting new displays and installations planned for 2024. Fridays and Saturdays only - Oct 11-12, 18-19 and 25-26
OCTOBER 12TH
Bedminster Fall Fest
River Road Park - 3055 River Road, Bedminster | 12:00 PM
Bedminster Fall Fest will be held this October! There will be live music and entertainment, food trucks, beer/wine garden, kids games and activities. Admission: $5, kids 3 and under are free.
OCTOBER 20TH
Science Sundays at Bernardsville Library
Bernardsville Library - 1 Anderson Hill Rd, Bernardsville | 2:00 PM
Have you ever wanted to generate electricity, make edible slime, or blow up balloons using soda? With Science Sundays your little ones can experiment with these activities. Each month the library will be exploring a new topic so come join them as you learn how ELECTRIFYING science can be. Open to children ages 5+ with a caregiver.
Visions and Pathways’ is hosting their exciting Spark! Gala this October at the Bridgewater Marriott from 6 PM – 9 PM. There will be dining, dancing, and a silent auction that will feature art, wine, stays at luxury hotels, handbags, and gift certificates at local stores. Tickets are $160 per person. For more information Visit www.one.bidpal.net/sparkgala23
Bernardsville, steeped in American Revolution history, hosts the inaugural Bernardsville Film Festival, celebrating cinema’s future. Join Bernardsville Cinema and FenceSitter Films for four days of parties, awards, and films. Experience this unique celebration of motion pictures in a town rich with heritage. Don’t miss out!
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