Welcome fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We had the pleasure of sitting down and exploring the food and story of not one, but two incredible restaurants in our own backyards- Jackie Smalls and Gary & Meg’s Chicken & Ribs. All I can say is get your taste buds ready because you are in for a treat. The smells of fall bring memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, chili, and soups of any kind brings me right back to her table. You know, my mom’s been gone a long time but there are some things I’ll never forget- her laugh, her hugs, and her food. This is why I included our own Wayne Lifestyle Zuppa Toscana recipe for you to try at home. So, regardless if you’re cooking for just your family or for a houseful of guests, you can make some lasting memories as well. You can then finish that meal up with our Apple Galette with Caramel Drizzle recipe. Speaking of entertainment, make sure you read our story on the new horror movie (“The Husband”) directed by local moviemaker Robert Longo, releasing on Amazon Prime on Halloween.
Back to food though, after all, this is our foodie issue, right?
There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you around town!
October 2023
PUBLISHER
Phillip Barone | phillip.barone@citylifestyle.com
EDITOR
Don Seaman | don.seaman@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Lindsay Bernero | lindsay1833@yahoo.com
CONTRIBUTING WRITERS
Alessandra Guarneri, Don Seaman, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
John Agnello, Steve Wagner, Gary Falzarano, Dave Faccone, Don Seaman, Janie Jones
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 Collins
LAYOUT DESIGNER Kelsi Southard
PHILLIP BARONE, PUBLISHER @WAYNELIFESTYLEMAGProverbs 3:5-6
St. Joseph’s Wayne Medical Center is home to expert surgeons with one goal: getting you back to good health.
Our highly skilled, boardcertified surgeons and health care professionals are dedicated to providing you with the most advanced surgical methods with the latest technology – all close to home. St. Joseph’s surgeons are leaders in multiple specialties including urogynecology, bariatrics, oncology, gastroenterology, and vascular surgeries, offering advanced techniques to restore quality of life.
“Whether your surgical needs are routine or complex, inpatient or same-day, scheduled or unexpected, you can depend
on St. Joseph’s for outstanding surgical care — provided with the compassion, comfort, and convenience that St. Joseph’s is known for,” says Eric Choi, MD, Chairman of the Department of Surgery for St.Joseph’s Health. “Our surgeons work with you to determine the most appropriate treatment that will get you back to living your best life.”
Less pain and faster recovery — that’s what our renowned surgeons want for their patients. Many procedures are performed through small incisions, using the latest in minimallyinvasive and robotic technologies. St. Joseph’s Wayne Medical Center offers the advanced technologies of the Da Vinci
robotic surgical system and the MAKO robot surgical system, both of which allow the surgeon to use very small (dime-sized) incisions for faster recovery and less pain.
Patients who need procedures that range from curing severe and persistent heartburn to aiding in permanent weight loss have experienced the advantages of physician-assisted robotic surgery.
Toghrul Talishinskiy, MD, Director of Minimally Invasive and Robotic Surgery, is a specialist in both bariatric surgery and acid reflux surgery. Through minimally invasive surgical options, patients typically spend just one night in the hospital and are able to return to work within one week.
“My patients tell me that they have tried for years to lose weight, only to gain it back. It affects their overall health, their sleep, and their quality of life,” says Dr. Talishinskiy. “The minimally-invasive techniques we offer provide them with successful long-term weight loss that improves their health and gives them the tools they need to stay healthy.”
For those experiencing persistent heartburn and reflux, Dr. Talishinskiy uses the robotic system to place the LINX Reflux Management system at the lower end of the esophagus to restore the body’s natural barrier to reflux.
St. Joseph’s Wayne Medical Center also offers a variety of services to enhance women’s health, including specialized urogynecology through renowned expert Ali Ghomi, MD. A board-certified urogynecologist, Dr. Ghomi is a leader in minimally invasive and robotic-assisted surgery for hysterectomy, laparoscopic prolapse repair, and vaginal sling.
“Gone are the days of old-fashioned surgeries with long scars and longer recovery time,” says Dr. Ghomi. “Using the precision of the robot has allowed us to transform gynecologic treatment options for women of all ages and needs.”
A trusted leader in orthopedic care, St. Joseph’s Wayne Medical Center also offers state-of-the-art surgical treatment for simple to complex musculoskeletal injuries and conditions. “Our surgeons are using the most advanced techniques and technology – offering you smaller incisions, less risk of infection, and faster recovery. Our patients are usually up and around the
TOGHRUL TALISHINSKIY, MD
Department of Surgery
ALI GHOMI, MD
same day,” says
Arash Emami, MD, Chairman of Orthopedics at St.Joseph’s Health. Our highly trained specialists include board-certified and fellowship-trained orthopedic surgeons and sports medicine physicians who are well versed in the latest therapies — including joint replacement for hips and knees; shoulder, back and spine pain, and injuries to muscles, joints and tendons. Now available in Wayne, the MAKO robotic-assisted surgery system allows our team to provide a personalized, highly precise, surgical experience for hip and knee procedures.
For conditions that range from the common to the complex, St. Joseph’s Wayne Medical Center has the multidisciplinary experts and innovative treatment options for all of your surgical needs. To find a St. Joseph’s surgeon for your specific health needs, visit our website at www.StJosephsHealth.org
ARASH EMAMI, MD
Specializing
Specializing in Bariatric Surgery 220 Hamburg Turnpike, Ste. 20 Wayne, NJ 973.389.5265 stjosephsrobotics.com
Department of Gynecology
Specializing in Urogynecology
225 Minnisink Rd., 3rd Fl. Totowa, NJ 862.657.3150
stjosephsrobotics.com
Chairman of Orthopedics
Director of Spine Surgery
703 Main St. Paterson, NJ 973.754.2000 stjosephshealth.org
There’s a scene at the end of Marvel’s first Avengers movie with all the heroes trying shawarma for the first time, alone in an empty restaurant.
Had they decided to have their victory meal at Jackie Small’s, they would’ve had a pretty long wait for a table.
And they would’ve had to get there far earlier. I wonder if superheroes brunch?
Jackie Smalls is a bright, comfortable, bustling yearold restaurant on Valley Road that offers shawarma,
but so much more. This daytime spot is one of four closely-related “modern Mediterranean” restaurants in the area that’s bringing a new vibe to Wayne.
“I wanted to bring the best of what we’ve been doing in our other family locations to Wayne,” explains owner Labeeb Arsheed. His family has operated an Upper Montclair bistro called Jackie’s Grillette for years and has since opened similar eateries in Little Falls and South Orange. He and his brother Wassem own Jackie Smalls. They also own Jackie’s Grillette in Little Falls.
Calling them “family locations” is spot-on. They’re all named for Labeeb’s sister, Jackie (who owns the South Orange location, called Jackie and Son). The family brand is really a point of pride. “We’re super happy and proud of the Jackie brand we’ve been building. We all bring something to the table that helped create what we have – we wouldn’t have the success we’ve had without each of us lending our strengths to it. I really don’t think we’d be where we are today without us working together. We really are a team.”
Labeeb saw an opportunity in Wayne to bring what he values most to an area hungry for something new. “We always had a sense of inclusion in our restaurant. There’s something for everyone here, it’s healthy and fresh, with a level of quality that I really take a lot of pride in.” Jackie has played a big part in the success of all the restaurants, adding connective tissue between the unique, discrete locations.
“Jackie’s the foodie of the three of us. We each bring our individual talents to it, but she’s the one who’s most likely found in the kitchen,” says Labeeb.
Jackie Smalls sets itself apart from the others with its focus while putting Labeeb’s own stamp on the family legacy. Each location has a slightly different menu and their own personality. He’s taken what’s worked well for the others and offers sort of a “greatest hits” menu, along with some options unique to Jackie Smalls. And they’re only open during breakfast and lunch, unlike the others which also offer dinner. Not only does this allow Labeeb to efficiently serve high-end
breakfast and lunch options that are hard to find locally, it also helps him give back to his loyal staff.
“I really value offering a high-quality experience, and that has to include the people I work with. We open at 7AM and stay open until 4:00. That’s still a long day, but people can work here and still see the sunshine when they’re done. That work/ life balance is really important.”
For a restauranteur to have that much consideration for his team, it shows that he takes pride in the quality he provides for everyone – especially his customers.
“I saw that a lot of people eating at our other restaurants were coming from Wayne. I thought it was a great way to bring what people were looking for even closer to them.”
Even the focus upon “modern Mediterranean” is intentionally inclusive. “There are so many influences that we include that we don’t want to be pinned down to one singular ‘type’. We bring in spices, techniques, and ingredients from everywhere.”
That’s why you’ll see that popular shawarma grain bowl, but also Greek salad, French toast (and yes, avocado toast), grilled cheese, blueberry pancakes, veggie bowls, BLT’s – in Jersey, that might sound like one of our blessed diner menus.
But that’s about as close to a diner as Jackie Smalls gets. Would it fit in South Beach, Southern California, or the Amalfi Coast? Without a doubt. The family is globally inspired. We’re lucky that such a refined daytime dining experience is right here, tucked in the side of the Valley Ridge Shopping Center.
“We all bring something to the table that helped create what we have – we wouldn’t have the success we’ve had without each of us lending our strengths to it. I really don’t think we’d be where we are today without us working together. We really are a team.”
The breakfast menu is a healthy collection of classics that level up the most important meal of the day. They open at 7AM, so there’s no sane reason to make the trudge through another Dunkin run when there’s a far more sublime option a few doors down. You owe yourself an elevated morning to set your day off right.
And you never know – you could see a superhero looking for a better shawarma experience there. But rest assured, once you go to Jackie Smalls, you’ll likely feel pretty super yourself.
Jackie Smalls is in the Valley Ridge Shopping Center on Valley Road in Wayne. They’re open from Monday-Saturday, 7AM-4PM. For their menu and more, go to jackiesmalls.com.
Spring is the perfect time to clear the daily hassles from your life and add more of whatever it is that makes you shine.
Learn how a move to Brightview will help you do both. Come meet our team and see how our resort-like amenities, services, and specialized support inspire bright, carefree days for residents – and peace of mind for families.
“We always had a sense of inclusion in our restaurant. There’s something for everyone here, it’s healthy and fresh, with a level of quality that I really take a lot of pride in.”
Lunar Faire Creates Weird Goodness for their Faithful
ARTICLE BY DON SEAMAN
PHOTOGRAPHY BY DON SEAMAN
October is a month that conjures up something that’s not found in other months thanks to Halloween – an expectation of the unusual and spooky. And those are things that are just oozing out of Lunar Faire everywhere you turn.
Fairfield-based Lunar Faire is the brainchild of Tiffany Casey and Kelly Daigon. It’s a nighttime event that celebrates the things that October is most famous for, from a certain perspective. That includes all things weird, spiritual, inclusive, and healing. It also helps if you’re extremely open-minded. To tap into the spiritual mindset, the event is held monthly from April until November on full-moon nights.
Lunar Faire began back in 2021 with a small event on a beach in Oakland. Tiffany’s first foray into it was a modest affair, with less than fifty vendors and
some entertainment. They immediately knew that they needed more space for what they were doing, so they began to find larger venues to hold their events.
Since then, it’s grown to have musicians, offbeat shows and performances, health and wellness specialists, food trucks, potions booths (led by Tiffany’s sister Kryssy Hines, serving only non-alcoholic custom-conjured drinks) and hundreds of merchants. They even have a dedicated parking crew to assist with traffic and logistics. Thousands have attended, many repeatedly throughout the season. And their influence has grown across the state. Some of their most recent events have been held in Atlantic City, the Sussex County Fairgrounds, the Burlington County Fairgrounds, and nostalgically, at the old Jungle Habitat site in West Milford. They were even recently named the best
fair in Sussex County, topping the massively popular Sussex County Fair.
“The goal has always been to provide a safe space and welcome community for all people. It’s become a community unto itself, with Lunar Faire at its core,” explains Tiffany.
According to Erin Jowaisas, one of Lunar Faire’s senior management team, it’s got sort of a “Field of Dreams” thing about it. “Tiffany created something that didn’t exist. She built it and they came.”
It’s pretty common knowledge that the moon has an impact on all of us here on Earth, from tides to gravity to simply lighting up the night sky. For those who have been part of the Lunar Faire experience, they’ve found that it’s brought light to their very soul.
To see more about the unique experience Lunar Faire has to offer, go to their website, lunarfaire.com.
Fans of barbecue all know the classic places to go for an authentic experience. Kansas City, Memphis, Texas, Carolina, and Wayne, NJ.
Wait – Wayne?
Yes, Wayne.
Gary & Meg’s Chicken & Ribs has the potential to make NJ the next big barbecue hotspot.
I’m not kidding.
What started as a backyard test quickly moved into a storefront. After Gary Falzarano left his job building roads, he turned his attention to something he loved. “I told Meg that I wanted to go into business selling chicken and ribs,” Gary says.
“I told him he was crazy,” Meg admits.
“I wanted to make sure that there was a call for it, because there was nothing like this being done in the area.” They already had a backyard equipped with a custom grill (the same one that creates the magic in his shop), so it was where kismet joined opportunity. They began cooking in the yard and offering a delivery service.
“There are a lot of apartment and condo complexes in the area, and they don’t have grills,” explains Meg.
“We had a really short menu,” says Gary. “There was chicken, ribs, Mac & Cheese, and Meg’s own homemade
corn concoction. I’d never done this before – I had visions of people lining up for our food, but I didn’t really know how to cook that fast at the time. So I went in with what I thought I could manage.”
But it was when they decided to post it on Facebook that it all changed. “We knew right then we had to open a restaurant.”
“We opened up and people started writing reviews. I was shocked. Listen, my family always told me it was good. You never know if you’re really good or not if you just listen to your family. But people seemed to really be loving it, even with our limited menu.”
“Then people started asking for things. ‘You’ve gotta have collard greens,’ they’d say. I didn’t know anything about collard greens, so I figured it out. Now people come in and swear we must be from the South because it reminds them so much of what they’d had at Grandma’s when they were young. Brisket too. I didn’t know how to make brisket. I did R&D on my own and made my own recipe – it’s sweet like candy. And it’s been a hit. I take a lot of my inspiration for what I add to the menu from my customers.” Gary believes in listening to his customers and serving them customers well. CONTINUED >
“Since then, we’ve added chili, which actually won awards. We’ve added a cheesesteak which I’m calling a Jersey Cheesesteak. We do things our own way. But we really focus on the barbecue.”
“We even have people who come in and say ‘I don’t eat meat. But I come in here for your ribs.’ I’ve had people call me a genius for my coleslaw and how I get the flavor into the ribs. It’s kind of unbelievable. It’s very humbling to me.”
“This is a different kind of barbecue that we have here. We don’t do sauces. It’s all on a rotisserie, so it’s healthier – not fried, not smoked. It’s all over charcoal. We call it comfort food for your soul.” It’s Jersey barbecue.
One of their latest menu additions was an exception. Meg suggested a chicken sandwich with a white sauce. “Believe it or not, it came to me in a dream.” It’s like Thanksgiving in a sandwich. And it’s gotten a bit of a cult following. As have the home-inspired sides. The surprising banana pudding is so good, it almost deserves a third “n”.
Their son Brian and his girlfriend Deanna work there as well, so the family really is all-in. “They do so much for us here, they’re really part of our success story,” says Meg.
If you didn’t know that Jersey could make its own way in the barbeque pantheon, you owe yourself a ride over to Gary & Meg’s. It’s spectacular. Skeptics of Jersey barbecue, begone.
With Gary & Meg’s so close, who needs a cross-country road trip to discover what insanely good barbecue is all about?
CONTINUED >
Gary & Meg’s Chicken & Ribs is at 10 Erie Avenue in the Mountainview section of Wayne. (You’ll know it by Todd, the giant skeleton in the parking lot.) They’re open every day but Monday. For a full menu or to order online, go to their website at garyandmegs.com.
Now, his dream to enter the horror realm has evidently become reality. Longo decided to create his very own cinematic horror universe defined by five separate horror films, the first one being “The Husband,” set for release on Halloween.
Everything changed for New Jersey resident Robert Longo when a trip to an abandoned slaughterhouse discovered through ‘Weird NJ’ influenced him to rethink his career trajectory back in 2006. After capturing images of the location with a friend, Longo started brainstorming ideas for a horror film called “Slaughterhouse” based on what he had seen, but eventually realized the budget would be too high. He quit his job shortly afterwards, keeping his mind set on transitioning from your typical 9-5 to something more creatively stimulating: a career in the entertainment industry.
His goal of a big budget film was out of reach at the time, but he managed to create a successful, far lower budget Youtube series called “Vixens of Virtue.” Although the series was completely unrelated to his abandoned discovery, it eventually landed him a deal with NBD Entertainment and set him up for a bright future in a competitive industry.
Each film takes place in a fictional town called The Grove, inspired by the actual New Jersey town Cedar Grove where Longo grew up. “I had that typical 80s childhood where you didn’t come home until the street lights were on and rode your bicycle everywhere,” Longo explains. “My horror movies are based in this fictional town called The Grove where the veil between the supernatural and reality is blurred. Crazy things happen and creatures come in - it’s very influenced by Polish mythology.”
When it comes to the memories of his adolescence in Cedar Grove, they’ve all seemingly shaped Longo into the film creator he is today while everything goes back to his roots. “Cedar Grove was an amazing town to grow up in back then because it had everything - our own movie theater, comic book store, insane asylum, you name it,” Longo revealed. “Everything [in the film] is based on the Cedar Grove that I grew up in.”
The series’ first film, “The Husband,” was originally inspired by an image of a creature discovered through a Polish mythology book gifted to Longo by his girlfriend Eva Mroz, who is also one of the executive producers of the debut film. “The Husband” took 15 months to create, film, and edit, and combines the fears that come with both reality and fiction.
Longo was fully involved in both the pre-production and production of ‘The Husband’ as he wrote, directed, and edited the film, along with the help of an extensive cast and crew. Its concept is incredibly unique and is something horror fans may not have seen anything like before. Longo explains, “The story of ‘The Husband’ surrounds a creature who rises up to defend this woman who is just trying to live her life and get a divorce from her crazy husband. So who is the real monster in the story? You’ll have to wait and see this Halloween.”
While Longo was unable to originally make “Slaughterhouse” in 2006 due to budget restrictions, horror fans can look forward to seeing it as the final installment of his five-piece horror series sometime in the future. “I originally wrote ‘Slaughterhouse’ without any consideration for budget, so to come full circle and finally get to do a horror movie, which was my original intention in 2006, to add ‘Slaughterhouse’ to the series, is crazy.”
Horror fans most likely won’t have to wait very long for the next film in the series. In fact, Longo is already gearing up to begin production of the series’ second film, “Meatface,” which he hopes to release next Halloween.
With titles like these, you have to wonder what kind of butcher shop Cedar Grove had during Longo’s childhood.
“The Husband” is available on all of the major cable services on-demand as well as on Amazon Prime on October 31.
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 this 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 JONES
AFTER ALL, ISN’T THAT WHAT A NICKNAME REALLY IS?
Ever since we were kids, October meant one big thing: Halloween. You might spend the entire month planning your costume for one special night to hide behind a mask and be someone else for a while.
In that spirit, we took things a step further this month and decided to take a look at something else that you might be living with since your youth – nicknames. What about those names that people call you that become a costume for your very name? Here’s a few from some of our locals. Do you have any great nicknames that you’ve had that you’d like to share? Let us know on our Wayne Lifestyle Instagram page! (waynelifestylemag)
Rich Duva: "Chin" due to my prominent chin.
Joe Laporta: "The Friendly Accountant" - it's in the name.
George Jeffray: "Foggy" because my brothers both said I always looked like I was confused.
James Feminello: "James Aloysius" My grandma always called me that. It means "Famous Warrior".
Joe Rude: "Mr. Sunshine" It's what I do professionally and personally, I try to spread the sunshine!
Paul Bastante: "Paulie Ankles" When playing softball, I got hit in the ankles all the time when I was batting.
Derek Vanelli: "Milli Vanilli" For obvious reasons.
Amber Muldune:
"Timber" I was tall for a girl so every time I fell, they said I looked like a tree falling.
Vince Boyer: "Peacock" I'm not even sure why!
Trish Elliot: "Aunt Swish" because my nephews could never say my name.
Don Seaman: "Thunderfingers" My old band called me that - I was the bass player.
Phillip Barone: "El Gato" because my baseball teammates said I moved like a cat in the infield.
The leaves are falling and the colder winds are starting outside. But inside, our special Zuppa Toscana is the perfect counter to a chilly fall evening. Hearty, soul-warming, and delicious. This truly is one of our favorites so…you're welcome.
• 1 lb ground sausage
• 1/2 tsp crushed red pepper
• 1 large white onion (diced)
• 4 tbsp chopped bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 1 cup heavy cream
• 3 large (approx. 1 lb) Russet potatoes (sliced)
• 1/4 of a bunch of kale
• 5 cubes chicken bouillon
1. Sauté sausage and crushed red pepper in a large pot
2. Drain the fat and refrigerate
3. In the same pan, sauté bacon, onions, and garlic over low-medium heat for 15 minutes
4. Add chicken bouillon & water then bring to a boil
5. Add potato and cook until soft (approx. 30 minutes)
6. Add heavy cream then cook until thoroughly heated
7. Stir in sausage & kale and continue to heat
Crusty Bread: Don't forget to get a really good crusty bread for this. The rightt bread, to me, is what elevates a great soup from lunch to dinner worthy.
8. Serve hot with some crusty bread and get ready for a great night’s sleep!
