From Our Table to Yours: Celebrating Food and Community
October always feels like the month food takes center stage. Maybe it’s the return of cozy dinners, maybe it’s the kids trading Halloween candy like stockbrokers, but in our house, food is always front-page news. With four daughters, I sometimes feel less like a mom and more like a short-order cook. One wants pasta, another wants tacos, someone’s suddenly vegetarian for the night, and the youngest just wants dessert. By the time I sit down, I’m lucky if I’ve remembered to make myself a plate.
This month, we’re excited to share something brand-new: Garden State City Lifestyle! We’ve joined forces across New Jersey to launch gardenstatecitylifestyle.com, your statewide destination for luxury living, food, fashion, and events. We’re curating the best of the best from Bergen, Somerset, Essex, Monmouth, and Hunterdon counties. Follow along on Instagram at @gardenstatecitylifestyle for statewide updates. We’re hyped about this launch—and you should be too.
One of our first initiatives is Garden State City Lifestyle Restaurant Month. We’ve rounded up some of the top restaurants in northern and central Jersey, each offering specials just for our readers. From a complimentary glass of wine to a lobster dinner for two, your dining calendar is covered. Turn to page 28 for the full lineup.
Closer to home, our Readers’ Choice Awards are back! This month’s City List features your votes for best coffee shop, bagel shop, and pizza shop. Turn to page 14 to see which spots earned bragging rights, and keep voting each month on Instagram @bridgewater_somerset_hills.
And the features? They’re as flavorful as the season. Our cover story introduces you to Dina Deleasa-Gonsar, who shows us how food is more than a meal—it’s a bridge between generations and a source of comfort ( page 20). Also in this issue, meet Chef Bill, whose passion for tradition and hands-on pasta-making inspired him to launch Piatto Di Pasta ( page 32). For something seasonal, flip to page 54 for a cozy Garden State Harvest Risotto recipe—creamy Arborio rice, roasted butternut squash, crispy pancetta, and all the flavors of fall.
This issue celebrates the many ways food connects us—whether it’s around a family table, a tailgate, or a neighborhood café. So dig in, explore, and maybe try something new this month. See you around the table,
October 2025
PUBLISHER
Jake Slowinski | jake.slowinski@citylifestyle.com
CO-PUBLISHER
Tiffany Slowinski | tiffany.slowinski@citylifestyle.com
SALES DIRECTOR
Emily Labdon | emily.labdon@citylifestyle.com
PUBLICATION DIRECTOR
Carly Mac Manus | carly.macmanus@citylifestyle.com
PUBLISHER ASSISTANT
Kristin Kowalewski | Kristin.Kowalewski@citylifestyle.com
ACCOUNT MANAGER
Jessie Fernandez | jessie.fernandez@citylifestyle.com
INTERNS
Sadie Brown, Brooke Messarosh, Sienna Prinzivalli
CONTRIBUTING WRITERS
Michael Todd, Patti Zielinski, Garden State City Lifestyle
CONTRIBUTING PHOTOGRAPHERS
Michael Haskell, Michael Lago, Liz PoloMy Havanna Photography, Michael Todd, The Todd Group, David Surks, Julianne Reynolds, Jackson Giesen, Osteria Morini
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Kelsi Southard
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
3:5-6
Why travel far when your own backyard holds untapped potential waiting to be explored? At Twin Oaks
Landscape Design, we transform everyday outdoor spaces into extraordinary escapes across the Tri-State area Whether you're dreaming of lush greenery, a cozy fire pit, or a patio built for unforgettable gatherings, we'll help you create a space that invites curiosity, relaxation, and new experiences
• RETAINING WALLS • PAVER PATIOS • OUTDOOR LIGHTING • WATER FEATURES • DRIVEWAYS
• PERGOLAS AND PAVILIONS • FIRE PITS AND FIREPLACES • OUTDOOR KITCHENS • NATURAL STONE
• DECKS • LANDSCAPE DESIGN • TREE AND SHRUB INSTALLATIONS • EXCAVATION AND GRADING
inside the issue
Dish It Out with Dina
How
Chef
WE REVITALIZED A CALIFON, NJ HOME WITH SMART, UNCOMPLICATED UPGRADES. WITHOUT A FULL GUT RENOVATION, THOUGHTFUL IMPROVEMENTS BROUGHT DRAMATIC STYLE AND BIG FUNCTIONAL RETURNS TO SECOND-GENERATION SPACES.
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city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
Photography by Raise the Volume
1-7: The Raise the Volume second annual golf outing at Basking Ridge Country Club brought supporters together for a day of fun and camaraderie for a good cause.
W H E R E T A I L S W A G &
L I T T L E H E A R T S S M I L E
K9 Resorts of Hillsborough – A Backyard Paradise for Your Pup
Voted Best Doggy Daycare of 2025
Thank you for the trust and support! Our 10,000+ sq. ft. play space is where pups run free and make friends before going home better behaved and full of tailwagging joy Clean artificial turf, fresh air, and lots of love from the staff because your pet deserves a 5-star playdate. Come for a tour to see why K9 Resorts is where happy dogs choose to play.
the CITY LIST
We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.
Coffee Shop
Barristers Coffee barristercoffeehouse.com | (908) 340-3136
Blue Cafe bluecafe.net/ | (908) 766-6100
Priscilla’s Pantry priscillaspantry.com | (908) 647-5320
Liberty Corner Coffee libertycornercoffee.com | (908) 588-3434
The Stone Bean thestonebean.com | (908) 350-3157
Bagel Shop
Ridge Bagel Café ridgebagelcafe.com | (908) 340-4690
O’Bagel obagel.net | (908) 604-1040
Lil Pickles Hot Bagels & Deli lilpickles.com | (908) 306-0268
Want to suggest a monthly pick?
Gabe’s Bagels gabesbagels.com | (732) 384-5333
Craft Bagel Co. craftbagels.com | (908) 516-1226
Scan
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• ORGANIC LAWN CARE
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LANDSCAPING
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ARTICLE BY CARLY MAC MANUS | PHOTOGRAPHY BY MICHAEL HASKELL
FROM LOCAL LESSONS TO NATIONAL SHOWS
Halyn Haskell’s Equestrian Ascent
For Halyn Haskell, what started as weekly riding lessons at age 11 has evolved into a rising career in competitive saddle seat riding.
Haskell began at Kierson Farm in Flemington, where she joined the academy team and started competing in local shows across New Jersey, Pennsylvania and Massachusetts. Her dedication and natural talent soon caught the attention of trainers at Kierson Farms, who invited her to join the Kierson Farm show team in 2021.
With the support of her parents and grandparents, Halyn got her first horse, a mare named Unapologetic — known affectionately as Beauti. The pair competed together at the national level for two years, forming a strong bond in and out of the ring.
In 2023, Halyn took the next big step by acquiring a fivegaited mare named Lady on the Move, or Scarlett. After a successful season, she added a three-gaited mare, Milady a la Vegas — known as Emily — to her stable in 2024.
This year, Hayln has already competed in two major events: the Bonnie Blue National Horse Show in Virginia and the Devon Horse Show and Country Fair in Pennsylvania — two of the most prestigious competitions in the sport.
As her riding career continues to gain momentum, Halyn Haskell’s journey reflects not only competitive ambition but also a deep, lifelong passion for horses. With every stride, she’s proving she’s a young rider to watch on the national stage.
DISH IT OUT WITH DINA
How a Jersey girl turned Sunday dinners, family roots, and resilience into a cookbook that feeds both body and soul.
ARTICLE BY CARLY MAC MANUS
PHOTOGRAPHY BY MICHAEL LAGO
For Dina Deleasa-Gonsar, food has always been more than a meal—it’s a bridge between generations, a reason to gather, and a source of comfort. Growing up in an Italian-American family in New Jersey, Sunday dinners weren’t just tradition— they were sacred.
Dina Deleasa-Gonsar
“Sunday dinner was a weekly tradition for us—one that rivaled most people’s holidays.” —Dina Deleasa-Gonsar
“Sunday dinner was every week for us, and it rivaled people’s holidays,” Deleasa-Gonsar says. “My mom always had dinner on the table by 5:30. My dad? He was the original food influencer before influencers existed—everyone went to him for restaurant recommendations.”
That environment shaped her palate and passion. While most teens were reading magazines like Cosmopolitan , Deleasa-Gonsar was flipping through Gourmet and savoring the food descriptions in classic novels. “I didn’t care about the drama in those stories,” she said with a laugh. “I wanted to know what they were eating.”
FROM BLOG POSTS TO BROADCAST TV
Although her background is in communications and counseling, Deleasa-Gonsar’s true love for cooking shone through even in college. “I was the girl hosting Sunday dinners in my dorm room on a
little burner,” she recalls. “I made chicken parm and caprese salad for my friends. Everyone thought I was crazy—but I loved it.”
That passion eventually turned into a blog, Dish It Girl. Initially created as a way to share recipes with friends, it grew steadily. “At the time, I was in grad school for counseling, so the name came from that,” she says. “It was a play on words—‘you can dish it, but you can’t take it.’ I didn’t realize it would follow me forever.”
Her big break came through an unexpected detour: reality TV. As part of the family featured on E! Network’s Married to Jonas—her sister Danielle is married to Kevin Jonas—Deleasa-Gonsar was introduced to the world of social media. “They told us, ‘You need Instagram and Twitter,’” she notes. “That’s when everything shifted. I started sharing recipes and food photos, and people began asking for advice on hosting or what to cook for a special occasion.”
Soon after, she landed her first brand partnerships, writing recipes for household names like DiGiorno and Philadelphia Cream Cheese. More opportunities followed, from live cooking segments to national TV spots on The Today Show and Guy’s Grocery Games.
A COOKBOOK THAT GOES BEYOND RECIPES
After more than a decade of sharing recipes online, Deleasa-Gonsar knew it was time to create something tangible—a cookbook. But for her, this wasn’t about glossy perfection. It was about honesty and connection.
“People assume it’s just a cookbook, but it’s two books in one,” she explains. “Yes, there are recipes, but there are also 40 devotionals inspired by some of the hardest seasons of my life—my daughter’s premature birth, postpartum depression, even going through cancer while writing this book.”
Her goal? To give readers more than kitchen confidence. “When someone picks it up, I don’t want them to feel like, ‘I wish my life looked like hers,’” she says. “I want them to feel seen, encouraged, and capable—whether that’s making dinner or just making it through the day.”
The book, available at Amazon, Barnes & Noble, Indigo in Short Hills, and local shops like Words in Maplewood, also serves as a love letter to her family. “It’s a permanent thank-you to my parents and everyone who supported me. Having my name on something tangible means so much.”
BALANCING FAMILY AND CAREER
Despite her growing success, Deleasa-Gonsar is quick to admit she doesn’t do it all. “I’m always questioning my time management,” she says. “But my family comes first. I’m the CEO of my home, and everything else fits around that.”
She hopes her transparency helps other women feel less pressure to “have it all.” “Some days things fall short—and that’s OK,” she notes. “I’ve learned that opportunities circle back. Just because it doesn’t happen today doesn’t mean it won’t tomorrow.”
WHAT’S NEXT?
Deleasa-Gonsar is now hosting In the Mix, a lifestyle series on the ONJ Network’s streaming platform, while continuing to grow her food and lifestyle brand. Her focus remains on creating spaces that uplift. “Not everything we do is going to land us in Forbes or make us go viral,” she explains. “But the connections we make around the table—that matters.”
Style by Kathleen Deleasa | Hair by Josie Sanchez Makeup by Kristen Gonzales
Feature Recipe: Fall French Onion Chicken
Serves 4 | Prep: 15 minutes | Cook: 1 hour 10 minutes
If you can’t get enough French onion soup, this recipe is for you. The key is taking your time with the onions—they take the longest but are crucial to the flavor. This dish is perfect for cooler nights and can be made ahead by pausing before the last two steps until you’re ready to serve.
INGREDIENTS FOR THE ONIONS:
• 2 large yellow onions, thinly sliced into half moons
• 4 tablespoons (½ stick) unsalted butter
• ½ teaspoon kosher salt
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
INGREDIENTS FOR THE CHICKEN:
• 4 boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons sherry
• ½ cup dry white wine
• 1½ cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 cup shredded Gruyère cheese
DIRECTIONS
1. Caramelize the onions:
1. In a large Dutch oven or enameled cast-iron braiser, melt the butter over low heat.
2. Add the onions and cook undisturbed for 10 minutes.
3. Sprinkle the ½ teaspoon salt over the onions, gently stir, and cook undisturbed for another 10 minutes.
4. Add the sugar and balsamic vinegar, stir to combine, and cook, stirring occasionally, until golden brown, about 25 minutes.
5. Transfer the onions to a bowl and set aside.
2. Prepare the chicken:
1. Preheat the oven’s broiler.
2. In a shallow bowl, whisk together the flour, ½ teaspoon salt, and ⅛ teaspoon pepper.
3. Dredge the chicken in the flour mixture, coating both sides, and shake off any excess.
4. Add the olive oil to the pan and increase heat to medium-high.
5. Sear the chicken until golden brown on each side, about 6 minutes per side, then transfer to a plate.
3. Build the sauce and finish:
1. Add the sherry and white wine to the pan, scraping up any browned bits from the bottom.
2. Return the caramelized onions to the pan and simmer for 3 minutes.
3. Stir in beef broth, thyme, bay leaf, 1 teaspoon salt, and ⅛ teaspoon pepper.
4. Nestle the chicken into the pan along with any juices, cover, and simmer for 15 minutes. Remove from heat.
5. Carefully remove the lid and sprinkle the Gruyère cheese evenly over the chicken.
6. Place under the broiler until the cheese bubbles and browns, about 5 minutes.
4. Serve:
Serve immediately with crusty bread or a baked potato.
Fall French Onion Chicken
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Grazie, Basking Ridge!
We’re beyond gratef ul to be voted Readers’ Choice 2025 Best Pizzeria! Every slice, every smile, and every visit has brought us here. T hank you for making us your f avorite spot we couldn’t do it without you
COME CELEBRATE WITH US!
Dine in, take out, or order online today 973 S Finley Ave, Basking Ridge, NJ 08505
(908) 630-0855 pizzadanapoli com Monday Closed | Tuesday-Sunday 11:00 AM - 9:00PM
Thanks from Freddy and Rob Gallo & Salvatore Nocera, Managers
BEYOND THE threshold
Carrying Your Style into the Landscape
When we think of personal style, we often picture interiors, curated furniture, lighting, color palettes, textures that feel like “us.” But increasingly, the most thoughtful design doesn’t stop at the back door.
Today’s outdoor spaces are being approached with the same level of intention as interior rooms and for good reason. A well-designed landscape is not just a backdrop, but an extension of your lifestyle. It’s where the lines between home and nature blur, and where personal expression meets the rhythms of the natural world.
STYLE ISN’T JUST FOR THE LIVING ROOM
In our work, we encourage clients to consider how their outdoor space supports the way they live indoors. Are your interiors clean and minimal, or warm and layered? Do you entertain often, or crave quiet retreat?
Just like you wouldn’t furnish a formal dining room with patio furniture, your outdoor environment shouldn’t feel disconnected from the rest of your home. It should feel cohesive, a natural flow from one space to the next.
THE RISE OF OUTDOOR ROOMS
Outdoor spaces today are more than lawns and patios. They're becoming rooms in their own right each with a purpose, a mood, and a sense of design.
Some of the most popular “outdoor rooms” we see include:
• The Garden Lounge: Low seating, soft lighting, ornamental grasses for privacy, think of it as a reading nook under the sky.
• The Alfresco Dining Room: Pergolacovered tables, integrated lighting, container herbs nearby for garnishing dishes.
• The Reflection Space: A tucked-away bench framed by layered plantings and textures that invite quiet thought.
ARTICLE BY MICHAEL TODD PHOTOGRAPHY BY THE TODD GROUP
• The Entertaining Zone: Bold hardscape features, a fire element, and room for conversation clusters.
The best outdoor rooms are designed not just for utility, but for feeling. Warmth, calm, celebration, even nostalgia. These are emotions that can be built into a landscape through thoughtful layout, materials, and plantings.
FROM COLOR PALETTE TO PLANT PALETTE
Style often starts with color. If your interiors lean on cool neutrals or soft earth tones, your landscape can reflect that. Think silver foliage, white blooms, bluestone paving. If your home embraces bold patterns or warm accents, plants with bronze foliage, burgundy stems, or flowering perennials can bring those tones outside.
Textures matter, too. Consider the tactile qualities of your space: the smoothness of a porcelain paver, the rustle of ornamental grasses, the soft finish of a cedar screen. These choices carry emotional weight, often subconsciously.
DESIGN CONSISTENCY IS COMFORTING
When the view from your window feels like an intentional continuation of the room you’re standing in, something clicks. It becomes more than a pretty view, it becomes an invitation. To step outside. To slow down. To live more fully in your space.
A well-styled landscape isn’t about chasing trends, it’s about amplifying the life you already love, just with a little more sun on your skin and sky overhead.
When your outdoor space reflects your interior world, it doesn't just look beautiful, it feels like home.
October is GARDEN STATE CITY LIFESTYLE RESTAURANT MONTH!
Explore New Jersey’s Best Bites: Exclusive October Offers, Chef Specials, and Culinary Surprises Await
It’s our inaugural Garden State City Lifestyle Restaurant Month, and we’ve partnered with top New Jersey restaurants to bring exclusive specials to you throughout October. From fine dining to casual bites, these offers are our treat to you.
Visit any of these featured establishments this month and ask for the “Garden State City Lifestyle Special” to receive one of the offers below.
CLINTON HOUSE – CLINTON
Address: 2 West Main Street, Clinton, NJ 08809
Website: theclintonhouse.com
Offer: Signature Tasting Menu $100 (valued at $120) | Add Wine Pairings for $60
FIRST COURSE
Spicy jumbo lump crab meat on crisp lettuce with dill
Lobster bisque with tender lobster chunks
Smoked salmon with Royal Osetra caviar, goat cheese, and crostini
Paired with Miner Viognier
SECOND COURSE
Two fried oysters over creamy spinach
Two Clams Casino with fresh lemon
Paired with Archery Summit Pinot Gris
THIRD COURSE
Stuffed shrimp over lemon butter rice, garnished with sweet drop peppers and lemon
Paired with Merryvale Chardonnay
FOURTH COURSE
Lamb lollipop with mint pesto, roasted cherry tomatoes, and whipped potatoes
Paired with Chappellet
FIFTH COURSE
Filet medallion with crabmeat béarnaiseand tender asparagus
Paired with Elk Cove Pinot Noir
SIXTH COURSE
Decadent chocolate lava cake with molten center, served warm
Paired with Sauternes
ARTICLE BY GARDEN STATE CITY LIFESTYLE
PHOTOGRAPHY BY MICHAEL LAGO, LIZ POLO - MY HAVANNA PHOTOGRAPHY
DE MARTINO’S – SOMERVILLE
Address: 9 Davenport St, Somerville, NJ 08876
Website: demartinolatin.com
Offer: “Fluffy for Fifty” — Half-price Classic Buttermilk Pancakes weekdays in October (Dine in only)
FOCACCERIA RISTORANTE – BASKING RIDGE
Address: 26 Church St, Basking Ridge, NJ 07920
Website: focacceria26.com
Offer: Seasonal appetizer special
FOGO DE CHÃO – BRIDGEWATER
Address: 400 Commons Way, Suite 279, Bridgewater, NJ 08807
Website: fogodechao.com/location/ bridgewater
Offer: Complimentary dessert
GIOVANNI’S – SOUTH BOUND BROOK
Address: 113 Clinton Street, South Bound Brook, NJ 08880
Website: giovannis-nj.com
Offer: Complimentary dessert (one offer per table)
JUNIPER HILL RESTAURANT AND BAR – ANNANDALE
Address: 73 Beaver Ave, Annandale, NJ 08801
Website: juniper-hill.com
Offer: Complimentary glass of wine or draft beer for anyone joining us for lunch (Tuesday–Friday, 12–3) for October
MAIN STREET CRAVINGS – CLINTON
Address: 3 Main St, Clinton, NJ 08809
Website: mainstreetcravings.square.site
Offer: Complimentary fountain drink with purcha se
MARINELLI’S – HAMPTON
Address: 505 NJ-12, Flemington, NJ 08822
Website: marinellisrestaurant.com
Offer: 10% off the total bill
MASON’S FAMOUS LOBSTER ROLLS – LONG BRANCH
Address: 78 Ocean Ave N, Long Branch, NJ
Website: masonslobster.com/
locations/long-branch-nj
Offer: 15% off the total bill
MAX’S BAR AND GRILL – LONG BRANCH
Address: 25 Matilda Terrace, Long Branch, NJ 07740
Website: MaxsBarAndGrillNJ.com
Offer: Buy one entrée, get one 50% off
METROPOLITAN SEAFOOD & GOURMET – LEBANON
Address: 1320 Rt. 22 West, Lebanon, NJ 08833
Website: metroseafood.com
Offer: Lobster dinner for two special
OSTERIA CRESCENDO – WESTWOOD
Address: 36 Jefferson Ave, Westwood, NJ 07675
Website: OsteriaCrescendo.com
Offer: Garden State City Lifestyle Roasted Beet Mezza Luna Special (lemon, poppy seed, brussels sprouts, chive)
OSTERIA MORINI – BERNARDSVILLE
Address: 107 Morristown Road (Route 202 N), Bernardsville, NJ 07924
Website: osteriamorini.com/ bernardsville-nj
O ffer: Cicchetti Sampler of 3 (Melone, Panzanella & Beets)
RED HORSE BY DAVID BURKE – BERNARDSVILLE
Address: 27 Minebrook Road, Bernardsville, NJ 07924
Website: redhorsebydb.com/ restaurant-bernards
Offer: Complimentary appetizer or dessert with entree purchase
RED HORSE BY DAVID BURKE – RUMSON
Address: 26 Ridge Road, Rumson, NJ 07760
Website: redhorsebydb.com
Offer: Complimentary appetizer or dessert with entree purchase
SWEET T’S SOUTHERN EATERY – MONTCLAIR
Address: 387 Bloomfield Ave, Montclair, NJ 07042
Website: sweettseatery.com
Offer: 10% off total bill
VIAGGIO RISTORANTE – WAYNE
Address: 1055 Hamburg Tpke, Wayne, NJ 07470
Website: viaggioristorante.com
Offer: Barchette Special (Butternut squash, fall spiced agrodulce, brown butter, sage)
Eat up! And don’t forget to follow @gardenstatecitylifestyle for sneak peeks, chef spotlights and gift card giveaways throughout October to some of the best restaurants in the state.
Pasta, Passion & Purpose
CULINARY
JOU R NEY WITH PIAT
For Chef Bill, food has always been more than a profession — it’s a calling rooted in tradition, family, and community.
ARTICLE BY CARLY MAC MANUS | PHOTOGRAPHY BY MICHAEL LAGO
His culinary journey began at age 11 in his father’s pizzeria in Garfield, New Jersey, where he started out answering phones and taking orders. As soon as he was tall enough to reach the ovens, he was making pizzas himself. Eventually, he ran the shop, carrying with him the values of hard work, hospitality and heart.
“I learned the importance of tradition in that kitchen,” Chef Bill says. “Those early days shaped everything I do now.”
Over the years, his path led him through nearly every corner of the food industry — from line cook at Rustler’s Steakhouse and IHOP to managing full-service restaurants and working as a chef for large institutions. He studied hotel and restaurant management at Bergen Community College and later cooked with Gourmet Dining and CulinArt Group, where he handled high-volume service at pharmaceutical companies, corporate offices, private schools, and Montclair State University — often crafting personalized, dietary-specific meals.
Still, one thing remained constant: his deep love for food and the joy of creating meaningful, memorable experiences around it.
That passion runs deep — not just from restaurants, but from home. Bill grew up watching his mother and grandfather prepare traditional Italian and Sicilian recipes with love and care.
“The first dish I ever made was stuffed onions,” he recalls. “I used to write to an Italian cooking show as a kid, and they’d mail me recipes on index cards.”
A heart attack and quadruple bypass surgery changed everything. “It reminded me how short life is, and how important it is to do what you love — now,” he shares.
That moment inspired him to launch Piatto Di Pasta, a business offering hands-on pasta-making classes and events across New Jersey. From birthday parties and bachelorette nights to team-building events, each gathering centers on fresh pasta, good conversation, and authentic connection.
“This isn’t just a job,” he says. “It’s who I am. It’s how I connect with people. It’s my way of giving back.”
For more information visit piattodipastanj.com
Photos were taken at Aurora Kitchens & Interiors in Somerville.
A Note from Chef Bill
I’ll be the first to admit — I’m no Hemingway or Shakespeare. But I wanted to put into words what I truly feel:
“For me, Piatto Di Pasta isn’t just about food. It’s about laughter in the kitchen, stories shared over rolling pins, and reconnecting with the traditions that made us who we are. This is what I grew up with — fresh dough, big family dinners, and time-honored recipes passed down with love.
I started this business to bring people together — to slow down, create something by hand, and experience the joy of cooking the way our grandparents did. Whether it’s your first time making pasta or your hundredth, my goal is to make every event feel like home.
Thank you to everyone who’s supported me so far. And to those I haven’t cooked with yet — I hope we meet soon.”
– Chef Bill
STEEPLECHASE, STYLE & TRADITION
The Far Hills Race Meeting Returns
This October
ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY DAVID SURKS
One of New Jersey’s most anticipated and iconic autumn events returns this October: The Far Hills Race Meeting, a storied blend of world-class horse racing, timeless tradition, and social celebration.
Held at Moorland Farm, this annual event has drawn tens of thousands of guests since its founding over a century ago. Known affectionately as “The Hunt,” it’s more than just a day at the races — it’s a cultural happening. Think luxury tailgates, statement fashion, and a festive crowd gathering to reconnect with friends, family, and colleagues.
At its heart, however, the Far Hills Race Meeting remains rooted in its purpose: supporting local healthcare. Since its inception, the event has donated over $20 million to area hospitals and health organizations. It’s an unmatched combination of philanthropy and spectacle.
What makes it even more impressive? The racing. The Far Hills track boasts the richest purses in American steeplechase, including the prestigious Grand National — the crown jewel of the season. With coverage now on Fox Sports and betting available through NJRC and NYRA, Far Hills is gaining attention on a national and global scale.
The event traces its roots back to 1870, originating as a fox hunting tradition known as the Essex Hunt. By 1916, it had evolved into the modern-day Far Hills Race Meeting, now held on the historic Grant B. Schley estate. Its legacy endures, with only two interruptions in its timeline: World War II and the COVID-19 pandemic.
Adding to the weekend’s appeal is the Peter Chesson Memorial Car Show, showcasing classic and collector cars — a fitting complement to the elegance and energy of race day.
Whether you're there for the thrill of the race, the impeccable tailgate spreads, or simply the atmosphere, the Far Hills Race Meeting remains a must-attend event this October.
Mark your calendars — October never looked so stylish.
FAR HILLS RACE MEETING
Website: farhillsrace.org
Phone: (908) 234-9115
Tradition
ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY JULIANNE REYNOLDS
A Night to Remember at The Grain House & The Olde Mill Inn
Refreshed
This summer, one of Basking Ridge’s most beloved destinations reintroduced itself to the community—and threw a celebration to match. On June 25, guests gathered for an unforgettable evening at The Grain House Restaurant, hosted in partnership with Garden State City Lifestyle, to mark the launch of the restaurant and inn’s exciting brand refresh and to honor their longstanding legacy in the local community.
The event, Discover The Grain House, was a vibrant mix of elevated flavors, entertainment, and community connection. Set against the warm backdrop of the historic Olde Mill Inn grounds and the iconic 18th-century charm of The Grain House, the evening showcased the very best of what this Somerset Hills gem has to offer.
The Grain House Display
Attendees were welcomed into the restaurant’s rustic yet refined ambiance, where original beamed ceilings, stately fireplaces, and charming hearths created a cozy, inviting setting. Signature bites prepared by Chef John Benjamin delighted guests with a taste of the restaurant’s seasonal and locally inspired menu, including crowd favorites like homemade zeppoles. Tastings from Five Springs Bourbon and Burnt Mills Cider added to the flavor-forward experience, while a 360 Photo Booth, a live piano set by John Coler, and strolling magic from William Fern offered a steady stream of entertainment throughout the evening.
A highlight of the event was the chance to meet the family behind the recent rebrand — now entering its next generation of ownership. For over 30 years, The Grain House and The Olde Mill Inn have been family-owned, a legacy that informs their deep traditions, passion for hospitality, and commitment to personalized experiences. The strategic refresh honors that history while introducing thoughtful design, elevated culinary offerings, and modern touches aimed at engaging a new generation of guests.
Just steps from the inn, The Grain House Restaurant continues to stand out as a regional favorite for lunch, dinner, happy hour, and private events. Whether you’re sipping a cocktail at the award-winning
Coppertop Pub (twice voted “Coziest Spot for Drinks” by New Jersey Monthly), enjoying fireside dining, or attending a wedding in one of the private garden-view rooms, the experience feels elevated yet comforting.
The property’s commitment to sustainability and quality is just as impressive. Their on-site organic garden provides herbs and produce for the kitchen, while their Dock-to-Table program ensures the seafood is sourced directly and sustainably from domestic fishermen. These initiatives, combined with the property’s eco-conscious hotel accommodations and dedication to local sourcing, make The Grain House and The Olde Mill Inn a standout destination in the region.
From Revolutionary War roots and farmer-friendly origins to modern weddings, bourbon tastings, and lifestyle magazine features, The Grain House and The Olde Mill Inn continue to evolve while remaining a cherished part of the Basking Ridge community.
If you haven’t discovered it yet — you’re missing out.
“THE GRAIN HOUSE AND THE OLDE MILL INN CONTINUE TO EVOLVE WHILE REMAINING A CHERISHED PART OF THE BASKING RIDGE COMMUNITY.”
where rustic meets refined
Osteria Morini Brings Northern Italy to Bernardsville
At Osteria Morini in Bernardsville, Executive Chef Charly Weisshaupt brings the warmth, tradition, and soulful flavors of Northern Italy to the heart of New Jersey. Backed by the vision of the Altamarea Group, the restaurant blends rustic charm with refined culinary execution—inviting guests to slow down, share a meal, and experience the comfort of true Italian hospitality.
“We like to say Osteria Morini is where rustic meets refined,” Weisshaupt says. “The goal is to transport guests to the Italian countryside, specifically the Emilia-Romagna region, without ever leaving New Jersey.”
Since opening, Osteria Morini has distinguished itself in the local dining scene thanks to its attention to detail and culinary craftsmanship. From hand-rolled pastas and in-house pastries to a warm, soulful ambiance, every element is thoughtfully curated to create a memorable experience.
“We’ve built a team that’s as passionate about service as they are about food,” Weisshaupt says. “That consistency and heart is what makes us stand out.”
Weisshaupt’s path to executive chef began in New Jersey kitchens, where he learned the fundamentals of cooking and discipline. He later took that foundation abroad,
ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY OSTERIA MORINI
working in traditional hotels and fine-dining restaurants in BadenWürttemberg, Germany. The experience deepened his appreciation for precision and ingredient-driven cuisine.
“That time in Germany really pushed me to grow, both technically and creatively,” he says. “It also reminded me why I fell in love with this work in the first place.”
Upon returning to the U.S., Weisshaupt joined Osteria Morini Bernardsville as a line cook. Through years of hard work and dedication, he rose through the ranks to become executive chef.
As for his personal favorite on the menu, Weisshaupt doesn’t pick just one dish. “I love our cicchetti section,” he says. “They’re fun, seasonal, and most of all—delicious.”
For first-time diners, he recommends the restaurant’s signature dish: Cappelletti. “It’s house-made pasta filled with truffled ricotta, served in a butter sauce and topped with prosciutto,” he says. “It’s rich, decadent, and never goes out of style.”
Osteria Morini in Bernardsville
Seasonality plays a central role in the restaurant’s menu planning. The team sources produce as locally as possible and builds offerings around what’s at peak freshness.
“Summer brings in heirloom tomatoes, corn, and melons. Fall brings wild mushrooms and squash,” Weisshaupt says. “That’s what inspires our specials and pastas all year long.”
Looking ahead, the restaurant is expanding its community-focused programming. That includes Family Hour for early-evening diners, wine dinners, and hands-on pasta-making classes. The team is also working on reimagining the private dining room to offer more intimate, curated events.
“We like to say Osteria Morini is where rustic meets refined.” - Chef Charly Weisshaupt
“At the end of the day, I want our guests to feel like they’ve been welcomed into someone’s home,” Weisshaupt says. “Whether it’s happy hour, a date night, or a family celebration, we aim to make every visit feel special and personal.”
He credits the success of Osteria Morini to the strong, collaborative team behind the scenes.
“Our kitchen is passionate, our service team is engaged, and together we’re building something that goes beyond the plate,” he says. “This isn’t just a restaurant—it’s part of the Bernardsville community. And we’re grateful to be here.”
ARTICLE BY PATTI ZIELINSKI | PHOTOGRAPHY BY JACKSON GIESEN
CUTTING, COOKING, AND CRACKING YOU UP — MEET THE FUNKY FISHMONGER
HOOKED ON FLAVOR
Mark Drabich
Mark Drabich — aka the Funky Fishmonger — is over-the-top, passionate and certainly loves to talk fish.
His enthusiasm is contagious, and once you spend any time at
“I taught myself how to cut fish,” he says. “I worked with Salvatore Bracco— his daughter is Lorraine Bracco, from “The Sopranos”—and would watch him cut fish to learn the proper technique.”
“I WROTE THAT NAME ON A NAPKIN IN A BAR IN MANHATTAN. I WANTED TO DENOTE A CERTAIN SOPHISTICATION OF THE VARIETY THAT WE CARRIED.” - MARK DRABICH
Metropolitan Seafood & Gourmet in Lebanon, you’ll feel confident in the kitchen, wowing family and friends with restaurant-quality dishes.
“I love it when customers come into the store and announce they’ve never been there before. They’re going to be swept up overwhelming hospitality,” he says. “Here, there’s just one rule: Have a good time. One of my favorite things is watching customers: One of my guys is cutting sashimi for them, another opening oysters and another selling them a whole red snapper. And all having fun in the fish market.”
The gregarious fishmonger has been selling seafood, educating customers and creating experiences at Metropolitan Seafood for close to four decades.
Drabich’s first job was working at a fish market near his home in Hillsborough when he was 15. He went on to gain industry experience as a fish cutter in New York City and Philadelphia.
He became known for his precise knifework—and for his enthusiastic approach to seafood. “For example, with flat fish, the knife goes in backwards: You cut into the tail and push the knife up, kind of a rhythmic knife dance,” he says. “Put 300 pounds of flat fish in front of me, and I’m in my Zen.”
At 23, after college, Drabich launched Metropolitan Seafood, purchasing equipment and taking over the lease of a fish market in Clinton where he had worked summers. “That’s how Metropolitan Seafood started,” he says. “I wrote that name on a napkin in a bar in Manhattan. I wanted to denote a certain sophistication of the variety that we carried.”
In an age when the seafood industry is global, with fisheries jet-setting product to sites thousands of miles away, Drabich sources old-school, purchasing his inventory from the venerable Fulton Fish Market in the Bronx, and other fisheries.
“HERE,
THERE’S JUST ONE RULE: HAVE A GOOD TIME." - MARK DRABICH
Interacting with customers — teaching them about seafood, engaging them to try new seafood, showcasing the limitless ways to cook seafood — is Drabich’s greatest joy. He speaks to the “Little Chef” in each household. “The Little Chef is the person who takes the responsibility and puts the love and caring into cooking for their household,” he says.
Drabich recently launched a spice line that that allows Little Chefs to just sprinkle, cook and eat: a Mediterranean blend; Anchovy and Parmesan (“gives that real umami”); Eastern European Smoked Spice; Gochujang; and Smashed Garlic (“put it in butter, on toasted bread and have instantaneous grilled garlic butter”).
To date, he has written over 2,000 recipes to help customers become comfortable and proficient in preparing fresh seafood. A $3 monthly subscription to “The Funky Fishmonger Online Cookbook” will unlock 200 recipes and deliver 16 new recipes each month. “I write these recipes out of desperation, not inspiration. I want you to cook,” he says. “You can make the most specular dishes — assuming you have a great product — at home. I’m less concerned about you learning the recipe as much as I am concerned about you learning the technique.”
View fresh catches, sign up for recipes and peruse the takeout menu at metroseafood.com. Follow Metropolitan Seafood on Instagram, TikTok and Facebook and Drabich @funkyfishmonger.
OCTOBER 2025
events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 11TH
Bedminster Charities Fall Fest
River Road Park, Bedminster | 12:00 PM
Fall Fest Community Day is Bedminster Township’s premier outdoor celebration, drawing more than 4,000 residents of all ages. Guests can relax, eat and socialize while enjoying live music, entertainment, activities for children and adults, exhibitor displays and contests. Admission is $5 per person.
OCTOBER 11TH
Brite Nites at Wagner Farm Arboretum
Wagner Farm Arboretum | 6:00 PM
Wagner Farm Arboretum’s Halloween-themed “Brite Nites” event features a spectacular display of intricately and creatively handcarved and LED-lit pumpkin scenes. Don’t miss the exciting new displays and installations planned for 2025.
OCTOBER 13TH
Far Hills Country Day School Family Music Class
697 US-202, Far Hills | 8:30 AM
Join Far Hills Country Day School for a joyful and engaging Family Music Class at Far Hills! Designed for children ages 6 months to 4 years and their caregivers, these classes are the perfect opportunity to explore music through movement, singing, and play. Led by their award-winning music teacher, each session nurtures your child’s natural musicality while building connection and community. Classes are open to the public, free, and held on our beautiful campus—come make music with them!
OCTOBER 18TH
Norz Hill Scare Farm & Market
Norz Hill Farm & Market | 9:30 AM
Corn mazes, pony rides and farm tours are just the start of fall fun at Norz Hill Farm & Market. Families can enjoy activities including U-pick pumpkins and hayrides, then cap off the evening with the farm’s Scarefest, featuring two haunted walking trails and a haunted hayride.
OCTOBER 24TH
‘Raise the Runway’
Basking Ridge Country Club - 185 Madisonville Rd, Basking Ridge 6:00 PM
Join us for an evening of style and philanthropy at the Raise the Volume “Raise the Runway” fashion show, featuring the latest trends while supporting a great cause.
OCTOBER 24TH
Bernardsville Film Festival
5 Mine Brk Rd, Bernardsville
Experience inspiring films from local and international filmmakers at the annual Bernardsville Film Festival, celebrating creativity, storytelling, and the art of cinema.
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Garden State Harvest
ARTICLE AND PHOTOGRAPHY
BY GARDEN STATE CITY LIFESTYLE
There’s something magical about fall in New Jersey. The air turns crisp, the boardwalk crowds fade, and the landscape transforms into a patchwork of deep reds, golden yellows, and burnt oranges. Farmers’ markets brim with fresh-picked squash, apples, and herbs, making it the perfect time to create dishes that warm the heart and highlight our state’s seasonal bounty. This Garden State Harvest Risotto captures the cozy spirit of the season—creamy Arborio rice, roasted butternut squash, fragrant sage, and a savory punch from crispy pancetta. It’s comfort food with an elegant, local twist.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes
Risotto with Butternut Squash, Sage & Crispy Pancetta
ingredients:
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 3 tbsp olive oil, divided
• Salt & freshly ground black pepper, to taste
• 6 cups chicken or vegetable stock (kept warm)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)
• 4 oz pancetta, diced and crisped in a skillet
• Optional: drizzle of truffle oil for serving
directions:
Step 1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, or until tender and slightly caramelized.
Step 2. Start the Risotto: In a large saucepan, heat remaining olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Step 3. Toast the Rice: Add Arborio rice, stirring constantly for 2–3 minutes until edges are translucent. Pour in white wine and cook until mostly absorbed.
Step 4. Add Stock Gradually: Add warm stock, one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue for 18–20 minutes, until rice is creamy and al dente.
Step 5. Finish the Dish: Stir in roasted squash, Parmesan, and chopped sage. Adjust seasoning with salt and pepper.
Step 6. Serve: Spoon risotto into bowls, top with crispy pancetta, extra Parmesan, and fresh sage leaves. Optional: drizzle with truffle oil for a gourmet finish.
Garden State City Lifestyle Tip: Pair with a glass of local New Jersey Chardonnay or a crisp hard cider to bring out the flavors of the season.
Craving more? Follow @gardenstatecitylifestyle for simple, delicious recipes.
Risotto with Butternut Squash, Sage & Crispy Pancetta
The West Oak Team
Left to right - Karen Gray - 908.507.3563; Neha Jain - 908.992.2203; Karen Richman - 908.419.8805; Marie Young - 908.938.2525; Terry Woltman - 908.812.2010; Hope Salamone - 908.693.4711
Real talk!
Bet ween the “just listed” and “just sold” signs lies the real story of your move.
"From day one, The West Oak Team knew exactly how to make our home shine They understood what buyers coming to our area want, and helped us check every box Their advice, resources, and incredible staging - using our own belongings - created a vision that had buyers lining up The marketing materials were stunning! We had multiple offers after the very first weekend! They were always on time, handled things seamlessly (often going above and beyond), and guided us through every step right up to the closing table
If you want your home sold quickly and for top value, call The West Oak Team "
Thank you!
Source: Garden State MLS Information not guaranteed and subject to change
Source: GSMLS Information deemed reliable but not guaranteed
