Bergen November '19

NOVEMBER 2019 | $3.95 | BERGENMAG.COM | VOLUME 19 ISSUE 11

VOLUME 19 ISSUE 11 | NOVEMBER 2019

HEALTH & LIFE | FOOD & FASHION | HOME & HAPPENINGS

PICTURE PERFECT PLATES *

INSTAWORTHY in Ramsey

THE FOOD ISSUE

PERSONAL CHEFS TELL ALL

TURKEY DAY TWISTS

WASTING FOOD? TRASH BAD HABITS

+ THE COUNTY’S TOP LAWYERS

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W O M E N ’ S S E R V I C E S AT VA L L E Y

WE GET IT.

Motherhood is a big step.

Let us take it with you.

OPEN TO LEARN MORE

ValleyHealth.com/Women

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W O M E N ’ S S E R V I C E S AT VA L L E Y

WE GET IT. When you’re ready to take that big step, we’re ready for you.

Having a baby is a big life step. Sometimes nature needs a little help, sometimes not. Either way, Valley is here to guide you and your family through every step of the way to motherhood.

Whether you’re looking to start a family or are in need of fertility services or prenatal care, Valley’s physicians are ready to take that big step with you.

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CONTENTS

{ NOVEMBER 2019 }

Features

Too Sick For School? | 48 These five tips will help you decide whether your child should be kept home from school.

Personal Chefs Tell All | 59

Four Bergen pros dish on their signature meals, crazy client requests and what can go wrong in the kitchen.

Whet Your Appetite | 65

These Instagram foodies know how to make you hungry.

What’s New For Turkey Day? | 70

Tradition’s great, but it might be time for a Thanksgiving meal tweak or two. Here are recipes from five chefs at new Bergen restaurants.

Save That Food! | 76

Nearly half of our edibles ends up in landfills, but some Bergenites are finding creative ways to combat this epidemic of food waste.

SWEATER WEATHER

From chunky knits to cardigans, boat necks to turtlenecks, there are tons of exciting new ways to wear sweaters this season.

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50 IN EVERY ISSUE

ON THE COVER: Pan-seared scallops from Bici in Ramsey grace the Instagram page of local foodie @myinnerfatkidisout.

Photo by Brian Juarbe.

8 Editor’s Note 34 Health News 110 Be There 120 Where to Eat BERGENMAG.COM

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NOVEMBER 2019

HE NEEDED A TEAM OF ONCOLOGISTS

HE FOUND PIONEERS Mark’s search for the best treatment for his prostate cancer, led him to John Theurer Cancer Center. Here, Mark felt confident with a team that includes innovators in the field of advanced minimally invasive robotic surgery to treat urologic cancers. Hackensack University Medical Center is the first hospital in the U.S. with certified disease-specific programs for kidney and prostate cancer.* And as 1 of only 16 cancer center consortia in the U.S. approved by the National Cancer Institute – we’re not just at the forefront of cancer, we’re pioneering the possible.

Visit JTCancerCenter.org or call to speak to a nurse at 855-269-3664.

*First Joint Commission disease-specific certified programs for Kidney and Prostate Cancer in the U.S.

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CONTENTS

Departments Bergen Buzz | 17 Our guide to new ideas, tips, trends and things we love in the county.

For Men Only | 24

Layer up and stock up on must-have basics for the season.

Style Watch | 26

Pretty blooms and rich colors make these florals perfect for fall.

Jewelry Box | 28

Math meets art with these stylish and shapely pieces.

Home Front | 30

Fall into the harvest hues with this auburn metal.

Talk of the Town | 32

From top schools to great dining, Park Ridge is much more than the former home of Tony Soprano.

Escapes | 80

Foodies, pack your bags! These half-dozen culinary experiences are good enough—and distinctive enough—to beckon you across the seas.

Tastes | 82

Spend more time with your family and less time in the kitchen with these lowmaintenance yet full-flavored dishes.

Power Food | 88

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Greek yogurt has protein, calcium, vitamins and—yes—a bit of fat. What’s wrong with that?

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Spirits | 104

With spices and flavors heated to perfection, this flavorful drink will “wow” at any holiday party.

Gatherings | 108

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A who’s-who of Bergen County stepped out to celebrate at our 2019 Bergen Wine & Food Experience.

Restaurant Review | 116

Flavors of Peru and Japan meet at new Dumont eatery Nazca Cevicheria & Tiki Bar.

A Bergen Moment | 128

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A Paramus woman and her dog take in the fall foliage and stunning sunset at the Giant Stairs trail in Alpine.

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NOVEMBER 2019

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Food for Thought Growing up, Sunday was often the day that everyone got together for hours of laughter and the weekly fill of homemade soups, pastas and chicken dishes that only Mom knew how to make.

When I stir up those recipes for my family today, the food immediately takes me back to those wonderful nights. Of course, I put my own spin on the plates I prepare, and it’s in that spirit that we put together our annual food issue.

This year, we searched for different ways to present some old favorites. For example, BERGEN reached out to five chefs—each one the head of a new restaurant in the county—for ideas that will put a delicious twist on traditional Thanksgiving favorites. Turn to “What’s New For Turkey Day?” on page 70 for the insight. (Bonus: Recipes are included!) Some of us use our smartphones to find food inspiration, and I’m not talking about using an online cookbook. Social media, Instagram in particular, is influencing not only where we eat, but what we consume. We scoured Instagram for the best Bergen-based foodies and found five who have an eye (and the palate) for great plates. Flip to “Whet Your Appetite” on page 65 and meet these eaters. Warning: Your stomach will be growling after seeing the photos.

How about another helping of stories? This month’s special report spotlights a growing epidemic: food waste. Did you know Americans toss away about 40 percent of the food that they buy? BERGEN tracked down a few organizations that are finding creative ways to combat the problem here in our county. Turn to “Save That Food!” on page 76 to read all about it. Certainly the pros we interviewed for “Personal Chefs Tell All” have their tips to avoid waste and secrets to preparing the best menus for their clients. Our foursome spoke candidly about their cooking experiences, including their signature dishes and kitchen disasters. Read what they had to say on page 59.

And speaking of food, I’d be remiss not to thank everyone for the wonderful turnout at the inaugural Bergen Wine & Food Experience, held last month at Edgewood Country Club in River Vale. Despite the rain, so many of you came out to support the sponsors and winners of this year’s Readers’ Choice Poll (and fill up on some delicious food and drink). We can’t wait to do it again next year!

We hope you enjoy these and all the stories in this issue as much as you enjoy your favorite meal. There are reasons why food is so great: We seek it out for nutrition, for comfort, for love. This Thanksgiving, we hope your homes are filled with plenty of that.

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Asset Protection

Medicaid Qualification

Probate

Long-Term Care

Learn how to protect what is important to you: Can I protect my "Stuff" from a long-term care facility? How?

Lifestyle Editor HALEY LONGMAN Editorial Assistant GIANNA BARONE Contributing Editors LIZ DONOVAN, LESLIE GARISTO PFAFF Editorial Intern JOHN MCCARTHY ART

Art Director VICTORIA BEALL Contributing Photographer DAN SPRINGSTON PRODUCTION

Director of Circulation and Production SUSAN WINDRUM Graphic Designer, Advertising Services VIOLETA MULAJ Production Art Associate CHRIS FERRANTE

What is a trust? What's the difference between revocable and irrevocable?

How can I avoid probate? Do I need to?

Should I give my "Stuff" to the children?

If I give my "Stuff" away, will it take 60 months for it to be safe?

What is a Power of Attorney, a Living Will, and a Healthcare Proxy?

What are the differences? Which do I need?

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Are my IRAs safe? Do I need special planning for them?

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BERGEN is published 12 times a year

by Wainscot Media, 1 Maynard Dr., Park Ridge, NJ 07656. This is Volume 19, Issue 11. © 2019 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S. outside of Bergen County: $14 for one year.

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FDU Salutes

Alumni Making a Difference

WHAT YOU CAN FIND ON BERGENMAG.COM RIGHT NOW

in Hospitality Adenah Bayoh

AA’99 and BS’01 Fairleigh Dickinson University CEO and Founder of Adenah Bayoh & Companies (Parent Corporation of IHOP Franchises in Newark, Paterson and Irvington, NJ, and Cornbread Restaurants in Maplewood, NJ, and Pittsburgh, PA)

KEEP THE PARTY GOING If you missed the Bergen Wine & Food Experience last month at the Edgewood Country Club or just want to relive the festivities, turn to Gatherings on page 108 to see photos from the party. Then head to bergenmag.com for more images.

In addition to her IHOP franchises, Ms. Bayoh’s real estate development portfolio exceeds $250 million in urban redevelopment projects. Recently, she launched Cornbread, her signature line of fast casual, farm-to-table, soul food restaurants.

“At FDU, I learned the value of persistence and hard work. I’ve become successful in this industry by being the hardest working person in the room.”

LOW-CARB, HIGH FLAVOR For most, diabetes means adjusting to a new regimen. In The Diabetes Weight-Loss Cookbook, Katie and Giancarlo Caldesi share their diet plan, along with an array of low-carb recipes, that will lower your blood glucose levels and promote healthy weight loss. For a chance to win a copy of the book, visit bergenmag.com.

SPICE UP YOUR DINNER Explore the flavors of Lebanon in food and travel writer John Gregory-Smith’s latest tome Saffron in the Souks.

Gregory-Smith takes you on a literary tour of Beirut’s street food scene, complete with recipes for Lebanese staples like lamb kibbeh and mafroukeh. For a chance to win a copy of the book, visit bergenmag.com.

Follow us: BERGENMAG.C0M

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EAT, DRINK AND GIVE BACK

You’ve got food on the brain this Thanksgiving season, so why not help feed hungry neighbors? You can donate nonperishable items to one of the numerous food pantries and drop-off centers around Bergen County. Here are a few: n HELPING HAND FOOD PANTRY Give a box of packaged food such as applesauce, Jell-O and pancake mix at this facility inside the Hillsdale United Methodist Church; your donation goes directly to residents of Hillsdale, Westwood, Emerson, Oradell and Woodcliff Lake. For a list of needed items and volunteering info, go to helpinghandfoodpantry.com.

• Helping Hand Food Pantry, 349 Hillsdale Ave., Hillsdale, 201.664.0600

n CENTER FOR FOOD ACTION With additional locations in Mahwah, Saddle Brook and Hackensack, Englewood-based CFA accepts boxed food donations, supermarket gift cards and volunteers year-round. To learn more, go to cfanj.org/#section-donate.

• Center for Food Action, 192 W. Demarest Ave., Englewood, 201.569.1804

n HOLY ROSARY CHURCH FOOD PANTRY Donate items here or volunteer your time helping the staff on the last Tuesday of every month from 11 a.m. to noon. For a list of needed items and contact info, go to holyrosaryedgewater.org/ service-to-the-community.

• Holy Rosary Church Food Pantry, 365 Undercliff Ave., Edgewater, 201.945.6329

n RUTHERFORD COMMUNITY FOOD PANTRY Drop off food donations at the pantry on the first floor of Rutherford Borough Hall any day during the borough’s business hours from 8:30 a.m. to 4:30 p.m. For a list of needed items and volunteering info, go to rutherfordboronj.com/departments/socialservices/community-pantry.

• Rutherford Community Food Pantry, 176 Park Ave., Rutherford, 201.460.3000

n TRI-BORO FOOD PANTRY Along with regular donations, this pantry serving Park Ridge, Woodcliff Lake and Montvale will accept frozen hams and turkeys the week before Thanksgiving. For donation bin locations and more info, visit triborofoodpantry.org.

• Tri-Boro Food Pantry, 65 Pascack Rd., Park Ridge, 201.573.9083

DID YOU KNOW? Gov. Phil Murphy recently signed a package of 10 hunger-centric bills that establish a state-wide food waste task force, combat food insecurity and declare November “Food Pantry Donation Month” in New Jersey, according to nj.gov.

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OCTOBER 2019 NOVEMBER 2019

{ BERGEN BUZZ }

COOK BY THE BOOK Looking for a new recipe to try out on Turkey Day? Turn to page 70 to see the yummy recipes local chefs shared with BERGEN. Then pick up one of these upcoming releases penned by some of the culinary world’s biggest names, all available at Bergen County bookstores: n FELIDIA BY LIDIA BASTIANICH. This legendary Italian chef has been cooking on our television screens for more than two decades; she finally reveals in Felidia the recipes behind her critically acclaimed Manhattan restaurant of the same name. Visit Books & Greetings in Northvale (271G Livingston St., Northvale, 201.784.2665) to pick up your copy when it’s available next month, or stop by on Nov. 23 at noon to grab a signed copy and meet the bellissima chef herself. n RACHAEL RAY 50: MEMORIES AND MEALS FROM A SWEET AND SAVORY LIFE BY RACHAEL RAY. As 30-Minute Meals star and talk show host-chef Ray turns 50 this year, she’s set to release her 26th cookbook. It includes more than 120 of her quick and easy recipes, entwined with personal essays that reflect on her life and career, including the recent reboot of her hit Food Network show. Available at Barnes & Noble, 765 Rte. 17, Paramus, 201.445.4589; 390 Hackensack Ave., Hackensack, 201.270.1280. n BINGING WITH BABISH BY ANDREW REA. Have you ever wondered what Rachel Green’s Thanksgiving trifle from Friends actually tasted like, or how Sansa Stark’s favorite lemon cakes from Game of Thrones were prepared? Well, YouTube chef Rea’s new cookbook breaks down these and other pop-culture dishes into recipes that are sure to wow guests at your next viewing party.

Pick up a copy at Bookends, 211 E. Ridgewood Ave., Ridgewood, 201.445.0726.

OUR HOLLYWOOD MOMENT SHOPPING CAN WAIT

Is Bergen County the new Hollywood? It just might be ever since Governor Phil Murphy signed the Garden State Film and Digital Media Jobs Act in July 2018 in an effort to entice directors and production companies to film their movies and TV shows in New Jersey. Now, the county has gone even further by establishing an official “Film & TV Office” based in Hackensack, which will help facilitate permits for filming in the county, like in our parks, the courthouse, on suburban streets and in recreational areas such as pools or malls. This is major for Bergenites; filming here will give our economy a boost, as film and TV crews consist of hundreds of people, who will be shopping at our stores and eating at our restaurants during production.

But it will also give us bragging rights in a few years when we can say that renowned films and acclaimed television series were shot right here on our turf.

Black Friday is all about shopping, but Thanksgiving Day? It’s all about family. That’s why many major chains with locations in Bergen County will be closed Nov. 28—so employees don’t need to cut their turkey time short to open up shop for deals-crazed shoppers.

Below is a list of just some of the major stores (listed in alphabetical order) that won’t be open on Thanksgiving Day 2019: Ace Hardware, multiple locations Barnes & Noble, Paramus and Hackensack BJs, Paramus Burlington, Paramus Costco, Teterboro Guitar Center, Paramus HomeGoods, multiple locations Lowe’s, Paramus Marshall’s, multiple locations OfficeMax, Paramus Petco, Ramsey and Midland Park REI, Paramus Staples, multiple locations The Container Store, Paramus TJ Maxx, multiple locations True Value, multiple locations

ART WITH A HEART

Love conquers wall! Painted on the side of an Englewood clinic is a mural titled “One Love,” which shows a heart featuring the word “love” in more than 40 languages. “Seeing different languages together on the same plane in the same heart gives me hope,” says the mural’s creator, 34-year-old street artist Marco Santini, who grew up in Englewood Cliffs and Cresskill. “Arabic is next to Hebrew, which is next to German. Turkish and Armenian are next to each other. I see this as a vote of confidence for the future where we can celebrate our differences together.” Check out the mural at NJ Eye and Ear at 23 W. Palisade Ave. BERGENMAG.COM

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NOVEMBER 2019

You’ll feel it the moment you meet us.

The only thing Englewood Health pathologist Ana Maria Burga loves more than biology and chemistry

is helping patients get well. Whether she’s analyzing specimens in the lab or consulting with cancer doctors about their patients, Dr. Burga brings

her scientific expertise and deep compassion.

This means patients receive not only an accurate

diagnosis but also the support of another champion on their side.

Experience the feeling of belonging that can only

come from a healthcare team who really knows you, and knows how to care for you.

Experience Englewood Health. englewoodhealth.org

{ BERGEN BUZZ }

PUPPY LO♥E Dog: Rocco, 3-year-old pit bull, lab, pug and Pekingese mix Owner: Bridget Koptyra of East Rutherford It was infatuation at first sight for dog mom Koptyra, who adopted Rocco from another family after one look at his eyes. “He was so excited to see us, playful, and for sure not shy,” the proud owner says. And though now Rocco takes a while to warm up to new people—if he doesn’t like you, you’ll know it—overall he is a lovable mush who is very protective of his family. Just hope he’s not present if you’re going to spray air freshener—“He goes crazy around the house and rubs himself all over!” his owner says.

“But he’s the best, and I’m so glad I have him.”

A FORK OF GENIUS

SEA WHAT THEY’RE UP TO

NUTTY NOVEMBER If you’re a big peanut butter eater, you know that one day to honor this food is simply not enough. A 30-day feast is more fitting; thus November has been designated National Peanut Butter Lovers Month. But just sitting home with a PB&J is nuts when you could go forth and sample bakery treats like: n The “peanut butter cup” cupcake from Cupcakes by Carousel Cupcakes by Carousel, 192 E. Ridgewood Ave., Ridgewood, 201. 389.3090; 31 N. Dean St., Englewood, 201.608.5092, cupcakesbycarousel.com

n The “peanut butter pretzel crunch” artisanal cake doughnut from Glaze Donuts Glaze Donuts, 358 River Rd., New Milford, 201.483.8634, glazeartisan.com

n A “peanut butter sweet crepe” from Sook Pastry

Two Bergenites working for the Navy are making us proud back home in the 201.

Hillsdale native Anthony Serrano (below) is a facilities manager of the Littoral Combat Ship Squadron One in San Diego, primarily helping to coordinate renovations and construction projects on the vessel. Meanwhile, Englewood native Petty Officer 2nd Class Aliyah Mangan (above) is currently aboard the U.S.S. Frank Cable in Guam as a hull maintenance technician.

“My hometown taught me to never take a back seat,” says Mangan. “I worked hard and studied harder.”

Sook Pastry, 24 S. Broad St, Ridgewood, 201.493.2500, sookpastry.com

n A “peanut butter sundae” from Bischoff’s, with a drizzle of peanut butter sauce for good measure Bischoff’s Ice Cream, 468 Cedar Ln., Teaneck, 201.836.0333, bischoffsicecream.com

But if a peanut allergy threatens to cut you out of the fun, remember: There are nut-free bakeries around the county where you can indulge without fear of cross-contamination. Try Zadies Bake Shop in Fair Lawn, Grandma’s Kitchen in Northvale or Butterflake Bakery in Teaneck for delicious, homebaked, nut-free treats.

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NOVEMBER 2019

Sometimes necessity really is the mother of invention. That’s what a genuine mother, Hipatia Lopez of Elmwood Park, could say about the Empanada Fork, a product she invented while sealing empanadas at her kitchen table before a party.

The fork is a half-moon-shaped stamper that seals a raw empanada shell when pressed down, keeping all of the flavorful filling nice and secure when fried. Lopez quickly filed a patent for her product, and has now moved on to launching a pastry-filling stamper that can be used on other pastry products as well.

Lopez says inventing the empanada fork has helped her find her passion for entrepreneurship.

HOLD ON TO HISTORY HGTV fans: Did you know we have our own historic restoration project happening right here in Bergen County? Ridgewood’s Village Council recently approved the allocation of $240,000 for a third round of upgrades on the Zabriskie-Schedler House on West Saddle River Road. The 1823-built, weathered home, which has been vacant for more than a decade, has undergone massive improvements since earning a spot on the New Jersey Register of Historic Places this past August. The house will receive a $160,000 makeover, which will cover the costs for new siding, roofing, utilities and other structural improvements. The remaining $80,000, taken from Community Development Block Grant funds, will go toward constructing a ramp to make the house wheelchair-accessible. The property is one of the last remaining historic buildings in the county that has not been razed or converted into a storefront, so we’d say that’s money well spent.

KUDOS

{ BERGEN BUZZ }

LEARNING TO LEAD Two students at Academy of the Holy Angels have “delegate” status now. Isabelle Egan and Colleen Young were chosen to represent their Demarest school at the Hugh O’Brian Youth (HOBY) Leadership Seminar, an annual conference held at Kean University in which students from across the state gather to brush up on their leadership skills in presentations while participating in group activities. Joining them was AHA senior Kayla Pringle (pictured), a 2018 HOBY graduate, who returned to this year’s conference as a junior staff member. As a HOBY delegate, she supported Project Linus, an organization that provides blankets to children who are ill, traumatized or in need. The well-rounded student even established Blankets for Linus at AHA, where club members create “no-sew” blankets that are then donated to Project Linus.

CULINARY CORNER FUN FOOD FUSIONS If you’re a regular customer at the Cuban restaurant Casual Habana Café in Hackensack and New Milford, you’ll definitely want to check out owner Benny Rivero’s new Dumont eatery, Nazca Cevicheria and Tiki Bar. The restaurant offers a menu full of traditional Nikkei and Chifa foods, which are essentially Peruvian fare fused with Japanese and Chinese delicacies, respectively. Tiki bar-inspired cocktails are the drink menu’s highlight, but sangria is sold by the pitcher too. For more on this new eatery, see our restaurant review on page 116.

• Nazca Cevicheria and Tiki Bar, 20 E. Madison Ave., Dumont, 201.385.2689

EXCELLENCE? IT’S ELEMENTARY Nine schools in New Jersey have been named National Blue Ribbon Schools for 2019, the highest honor the U.S. Department of Education can bestow upon public schools. But only one of them is here in Bergen: Edith A. Bogert Elementary School in Upper Saddle River. “I’m absolutely thrilled that we’ve received this award,” Principal David Kaplan tells BERGEN. “An award like this is a result of teamwork and our teachers, parents, students and the Board of Education working together toward a common goal.” According to ed.gov, the 363 schools nationwide that earned that designation are either among the highest-performing schools in a state or among those most notably closing the achievement gap.

HAIL, BEGEN OF BERGEN! A Hillsdale football player is being considered for a massive award. Stephen Begen, a Pascack Valley Regional High School student, was recently named as one of the nominees for the 2019 USA Football Heart of a Giant Award, presented by the Hospital for Special Surgery and the New York Giants. Begen’s character on and off the field—especially while sustaining a broken leg that halted his football season four years ago—has put him in the running with other tri-state area student-athletes to win $10,000 for Pascack Valley’s football program and recognition on the field at a Giants home game at MetLife Stadium in East Rutherford. The top six fi nalists each receive $1,000 for their school’s programs. For more information, visit usafootball.com.

SO GOOD IT’S CREAMINAL Have room for dessert? Make your way to Tenafly, where new kosher dessert shop Creaminals specializes in the “crembo,” an Israeli treat that is essentially a biscuit topped with flavored meringue and doused in chocolate. Choose from 16 different flavors of fruit to balance out all that chocolate. Or don’t?

• Creaminals, 35 Washington St., Tenafly

SUGAR RUSH And because there’s no such thing as too much sugar, make one last stop in Fort Lee at Chic Sugars. Owner Erika has been working out of her home in Queens for years, but recently opened her fi rst brick-and-mortar shop just before the bridge, where she sells ready-to-eat cupcakes, cookies and macarons plus makes custom cakes for every occasion.

Fun fact: Erika has had plenty of A-list customers including Jay-Z and Nicki Minaj, and she won an episode of Food Network’s competition show Winner Cake All. • Chic Sugars, 1428 Bergen Blvd., Fort Lee, 646.361.4232, chicsugars.com

BLISSFUL STATE Grumble as you will about the high cost of living and the parkway traffic, it seems New Jerseyans as a whole are fairly content. WalletHub has ranked us the fifth happiest state on its 2019 list. The states were assessed for emotional and physical well-being, work environment and community environment, as well as things like adult depression rate, number of hours worked, divorce rate and income growth. Might the Garden State have nabbed the No. 1 spot if more weight had been given to beaches and pizzas? Hey, there’s always next year.

BERGENMAG.COM

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NOVEMBER 2019

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A supporter of Bergen County, Dr Randazzo is a leader in the medical community and supports many area charities.

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NOVEMBER 2019

GIVING HOPE, SAVING LIVES. Donald A. McCain, M.D., Ph.D., F.A.C.S.

Dipliomate of the American Board of Surgery • American Cancer Society 39th Annual Diamond Ball, Medical Honoree, 2018 • Jersey Choice Top Doctor 2019, New Jersey Monthly Magazine • Castle Connolly Top Doctors Award 2019 New York Metro Area • Inside NJ Top Doctors Award 2019 • 2016 Nobility in Science Award from National Pancreas Foundation • Vice Chairman of the John Theurer Cancer Center • Chief, Division of Surgical Oncology and Executive Vice Chair, Dept of Surgery, Hackensack Meridian Health University Medical Center • Assistant Clinical Professor of Surgery, Seton Hall Medical School We provide comprehensive surgical care for: Gastrointestinal Tract Tumors Colorectal Cancer Liver Tumors Pancreatic Cancer

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Dr. McCain currently holds an academic appointment at Seton Hall NJ Medical School.

Dr. McCain is extensively trained in the latest most effective resection techniques, including robotic resections for gastric and colorectal cancer, and minimally invasive resections for pancreatic and liver cancer.

Dr. McCain works alongside specifically certified APNs and nursing staff, and works collaboratively with medical and radiation oncologists at the John Theurer Cancer center to develop a treatment plan for each patient.

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NOVEMBER 2019

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{ TALK OF THE TOWN }

Park Ridge

From top schools to great dining, this suburban borough is much more than the former home of Tony Soprano.

ESTABLISHED: 1894

POPULATION: 8,905

WEBSITE: PARKRIDGEBORO.COM

PASCACK HISTORICAL SOCIETY MUSEUM A former chapel built in 1873, the Pascack Historical Society Museum today houses artifacts chronicling life from the Lenape Indian days to present in the Pascack Valley region (comprised of Westwood, Hillsdale, Emerson, Woodcliff Lake, Montvale, Park Ridge, Township of Washington and River Vale). Items on display include photos, documents, books and costumes, as well as larger exhibits such as a life-sized wooden horse and a Victorian parlor that show visitors what life was like in the Colonial era. The museum is open on Wednesdays from 10 a.m.–noon and Sundays from 1–4 p.m. Admission is free.

Right in the heart of Pascack Valley lies the little gem of Park Ridge, a 2.6-square-mile town that’s walkable, homey and centered on community. With a highly-ranked school system with small classes, lower-than-average utility bills and a more down-toearth nature than some of its North Jersey neighbors, Park Ridge is undoubtedly a great place to live (and visit).

DID YOU KNOW?

One of the main appeals of living and owning a business in Park Ridge is that the water bills here are substantially lower than elsewhere in the state. Why? Because in 1924, the borough started its own water supply system. Now, The Park Ridge Water Utility utilizes carbon, air stripper and resin filters on its 18 wells to supply purified water to its residents at substantially lower costs, and it is one of only nine municipalities in New Jersey to do so. Even better, utilities are typically restored more quickly here after a storm than in surrounding towns.

HOME SWEET HOME Thinking about buying or selling a home here? The median home value in Park Ridge is $525,600, down 1.6 percent from last year, according to Zillow.

You won’t find many McMansions here; instead there are both renovated and preserved mid-century ranches, splitlevels and colonials as well as luxury condominiums.

PARKS & REC As with many other Pascack Valley

FAMOUS FACES

towns, Park Ridge has tons of recreational activities to keep the family busy, from a municipal pool to a 12-acre pond to 50 acres of facilities for sports. Additionally, volunteers selected every year by the mayor and borough council comprise the Park Ridge Recreation & Cultural Committee (PRRC), which plans fun programming for residents including a town picnic, ski trips, a car show, a tree lighting and a summer concert series.

JOHN G. ACKERSON HOUSE Built circa 1775 for the Ackerson family to live and conduct business in, this home is one of Park Ridge’s most prominent. Shortly after John and his son Garrett built this house on the plot of land, a general store was constructed opposite it, followed by a distillery and a woolen mill in the generations to come. Much of the home, including its fireplace mantel and wooden floors, has been restored over time, but the house located at 142 Pascack Rd. still maintains its historic charm.

The late James Gandolfini grew up in this Bergen borough and was dubbed “the son of Park Ridge” by the mayor. In fact, after his 2013 death, the corner of Kinderkamack Road and Park Avenue, in front of the Ridge Diner, was dubbed “Gandolfini Way.” But other than Tony Soprano, Park Ridge is or was home to other well-known names, including President Richard Nixon and his wife, Pat Nixon, who resided in the prestigious Bears Nest development from 198993; former Giants coach Tom Coughlin, who also lived in Bears Nest; and hip-hop producer Myles William (real name Myles Moraites), who’s produced records for notable artists such as Lil Wayne, Kendrick Lamar and Beyoncé, and grew up in Park Ridge.

DINING OUT If you’re a carnivore, Park Ridge is the place to be, as some of the best upscale steakhouses in the county are here; among the favorites are Peppercorns, The Park Steakhouse, Esty Street and the recently revamped 103 Prime at Valentino’s. Not in the mood for a steak? Grab mousakka or a gyro at Greek Corner Grill, a sandwich or a slice at Marc’s Deli & Pizza, or literally anything your hungry heart desires at The Ridge, a ’70s-style diner right in the heart of town.

THE DOCTOR IS IN: Pascack Valley’s first doctor, Dr. Henry Neer, practiced in Park Ridge from 1865 almost until his death in 1911. He was a physician, dentist, pharmacist and a veterinarian! His parlor stove, where he made medicinal potions for his patients, is on display at the town’s museum.

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NOVEMBER 2019

Museum: Pascack Historical Society; Ackerson House: Re/Max Real Estate; Gandolfini: GQ

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{ HEALTH NEWS } DRINK TO FEWER UTIs

GET OFF THE PHONE

Researchers found in a clinical trial that when women drank more water, they got fewer urinary tract infections.

Young adults who spent more time on social media felt more socially isolated than those spending less time online. Researchers believe paying more attention to devices than engaging with the person they are with can stifle closeness, trust and empathy.

—Journal of Social and Personal Relationships

CHOOSE CARBS WISELY

Obese adults who ate four to seven servings daily of whole-grain foods, such as lentils and leafy greens, lost twice as much belly fat as those eating refined grains like cookies and chips—even when daily caloric intake was the same. Experts theorize it’s because highfiber foods take longer to digest, keeping insulin levels lower, which in turn minimizes the creation of belly fat.

—JAMA Internal Medicine

QUICKEN YOUR PACE

Using data from nearly 500,000 people in the U.K., researchers found that those with a fast walking pace have a longer life expectancy—whether they’re underweight, average weight or morbidly obese—than those people who walk at a slower pace.

—The American Journal of Clinical Nutrition

—National Institute for Health Research

THE GOODS ON GARLIC

A recent study suggests that eating garlic may stave off age-related memory loss.

Researchers believe the compounds in garlic help maintain healthy gut microorganisms. And good gut health has been tied to good cognitive function.

There’s only one catch: The good stuff breaks down when garlic is cooked, so you’ll need to eat it raw.

16.5

—University of Louisville

The percentage of kids in the U.S. who have at least one mental health disorder. Of those sufferers, half do not receive treatment.

SIT SMARTER

“Leisure sitting” to watch your favorite TV shows is worse than sitting at the office.

Researchers found that the latter didn’t have much of an effect on heart health while tuning in to the tube increased heart disease risk by 50 percent.

—JAMA Pediatrics

—Journal of the American Heart Association

CHOLESTEROL CHECK

The chance of having a heart attack or stroke increased 40 percent for every decade that a person lives with high levels of low-density lipoproteins (LDL), or “bad” cholesterol.

—Circulation

BERGENMAG.COM

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NOVEMBER 2019

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LAWYERS 2019 BERGEN COUNTY IS HOME TO SOME OF THE MOST PROMINENT AND SOUGHT-AFTER ATTORNEYS IN THE COUNTRY. To help you find some of the best, across more than 35 specialties, BERGEN magazine contracted DataJoe Research of Boulder, Colorado to facilitate an online peer-vote process and create a Top Bergen County Lawyer list. Attorneys throughout the county were asked to select peers whom they deem are the best within their practice areas and whom they would seek out for particular legal needs.

DataJoe checked and confirmed that each published top vote getter had, at the time of review, a current, active license status with the State of New Jersey regulatory board. If they were not able to find evidence of a lawyer’s current, active registration, he or she was excluded from the list. In addition, any lawyer who has been disciplined for an infraction by the State of New Jersey regulatory board was excluded from the list. Finally, DataJoe presented the tallied results to BERGEN magazine for its final review.

We recognize that there are many good attorneys who are not shown in this representative list. This is only a sampling of the huge array of talented professionals within Bergen County.

TopLawyers_BER_1119_Final.indd 38

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MARK A. BERMAN Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 AUDRA DePAOLO Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 PETER J. GALLAGHER Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110

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TopLawyers_BER_1119_Final.indd 39

KENNETH L. BAUM Law Offices of Kenneth L. Baum 167 Main St. Hackensack, NJ 07601 201.853.3030 JILL B. BIENSTOCK Cole Schotz PC Court Plaza North, 25 Main St. Hackensack, NJ 07601 201.489.3000 DAVID EDELBERG Cullen & Dykman LLP 433 Hackensack Ave. Hackensack, NJ 07601 201.488.1300 JEFFREY W. HERRMANN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 JOHN F. MURANO Murano & Roth, LLC 800 Kinderkamack Rd., Suite 202N Oradell, NJ 07649 201.265.3400 ALEX PISAREVSKY Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 BUSINESS LAW JOSEPH B. BROWN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 MIRIAM W. HERMANN Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110 ROBERT J. KLEEBLATT Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

GARY S. REDISH Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 FABIOLA RUIZ-DOOLAN Ruiz Doolan Law Firm LLC 27 Warren St., Suite 101 Hackensack, NJ 07601 201.880.5563

TOP LAWYERS LISTINGS

ALICE M. BERGEN DeCotiis Fitzpatrick Cole & Giblin LLP Glenpointe Centre West, 500 Frank W. Burr Blvd.

Teaneck, NJ 07666 201.928.1100

DANIEL P. MECCA The Mecca Law Firm 87 S. Farview Ave. Paramus, NJ 07652 877.551.3012

ALLEN SUSSER Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 CIVIL LAW / LITIGATION MICHAEL D. BAER Baer Law Group 412 Cedar Ln., 2nd Fl. West Teaneck, NJ 07666 201.804.0600 CIVIL TRIAL MICHAEL D. BAER Baer Law Group 412 Cedar Ln., 2nd Fl. West Teaneck, NJ 07666 201.804.0600 ZACHARY BERNSTEIN Shafron Law Group, LLC 2 University Plaza Dr., Suite 400 Hackensack, NJ 07601 201.434.7200 ARTHUR N. CHAGARIS Beattie Padovano, LLC 50 Chestnut Ridge Rd., Suite 208 Montvale, NJ 07645 201.573.1810 RENEE A. FATOVIC Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.730.4848 PETER S. PEARLMAN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

10/28/19 9:04 AM

TOP LAWYERS LISTINGS

GINO A. ZONGHETTI Kaufman Dolowich & Voluck LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201.488.6655

SCOTT D. JACOBSON Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110

ARTHUR P. ZUCKER Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110

COMMERCIAL LITIGATION

STEVE MATTHEW KALEBIC Steve M. Kalebic, PC 167 Main St. Hackensack, NJ 07601 201.853.1500

MICHAEL J. COHEN Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

MATTHEW LAKIND Tesser & Cohen, Attorneys At Law 946 Main St. Hackensack, NJ 07601 201.343.1100

KELLY M. PURCARO Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

RUSSELL T. BROWN Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110 CHARLES R. COHEN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 PAUL S. DOHERTY III Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 JOHN R. EDWARDS Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704 ROBIN D. FINEMAN Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 PETER J. GALLAGHER Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110 MATTHEW F. GATELY Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 FREDERIC C. GOETZ Frederic C. Goetz, Esq., LLC 167 Main St. Hackensack, NJ 07601 201.313.4500 JEFFREY W. HERRMANN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

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MICHAEL A. MCDONOUGH Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110 GEOFFREY D. MUELLER Law Offices of Geoffrey D. Mueller, LLC 610 E. Palisade Ave. Englewood Cliffs, NJ 07632 201.569.2533 PETER S. PEARLMAN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 MICHELE L. ROSS M. Ross & Associates, LLC 440 Sylvan Ave. Englewood Cliffs, NJ 07632 201.897.4942 JASON SHAFRON Shafron Law Group, LLC 2 University Plaza Dr., Suite 400 Hackensack, NJ 07601 201.343.7200 FREDERIC M. SHULMAN Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704 JEREMY B. STEIN Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 CHRISTOPHER L. WEISS Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110

CONSTRUCTION ROBERT S. DOWD JR. Robert S. Dowd, Jr. LLC 100 Challenger Rd., Suite 100 Ridgefield Park, NJ 07660 201.489.3900 MATTHEW LAKIND Tesser & Cohen, Attorneys At Law 946 Main St. Hackensack, NJ 07601 201.343.1100 ANDREW R. MACKLIN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 RICHARD M. ROSA Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 JASON SHAFRON Shafron Law Group, LLC 2 University Plaza Dr., Suite 400 Hackensack, NJ 07601 201.343.7200 CONSUMER DEBT JOHN F. MURANO Murano & Roth, LLC 800 Kinderkamack Rd., Suite 202N Oradell, NJ 07649 201.265.3400 CORPORATE FINANCE / MERGERS & ACQUISITIONS ROCCO J. LABELLA Ferro Labella & Zucker, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110

CRIMINAL DEFENSE MARK A. BERMAN Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 PAUL B. BRICKFIELD Brickfield & Donahue 70 Grand Ave., Suite 100 River Edge, NJ 07661 201.488.7707 JOSHUA P. COHN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 RAYMOND F. FLOOD Flood & Basile 39 Hudson St. Hackensack, NJ 07601 201.487.0700 MATTHEW F. GATELY Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 TAMRA KATCHER Rem Law Group PC 25 E. Salem St. Hackensack, NJ 07601 201.646.5664 JOSEPH A. MAURICE Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 COREY MORANO The Morano Law Firm, LLC 54 Route 17 North Paramus, NJ 07652 201.598.5019 BRIAN J. NEARY Law Offices of Brian J. Neary 21 Main St., Court Plaza South, Suite 305 Hackensack, NJ 07601 201.488.0544 MICHAEL OROZCO Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704

10/28/19 9:04 AM

MARIO G. BAI Law Offices of Contaldi & Bai LLC 27 Warren St., Suite 301 Hackensack, NJ 07601 201.968.5590

LAURA C. SUTNICK Sutnick & Sutnick Attorneys At Law Court Plaza South, West Wing 21 Main St., Suite 171 Hackensack, NJ 07601 201.212.4532

KEVIN L. BREMER Bremer & Buckner, LLC 2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201.488.2141

DUI/DWI ALAN M. LIEBOWITZ Alan M. Liebowitz, Esq., LLC 157 Engle St. Englewood, NJ 07631 201.503.0005 FRANK P. LUCIANO Frank P. Luciano 103 Union St. Lodi, NJ 07644 973.471.4565 JOSEPH A. MAURICE Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 JOSEPH P. REM JR. Rem Law Group PC 25 E. Salem St. Hackensack, NJ 07601 201.646.5664 EDUCATION ROBERT M. JACOBS Winne Banta Basralian & Kahn 21 Main St., Court Plaza South, Suite 101 Hackensack, NJ 07601 201.487.3800 ELDER LAW

JOSHUA T. BUCKNER Bremer & Buckner, LLC 2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201.488.2141 DANIELLE J. CARDONE Schepisi & McLaughlin PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201.500.8914 JOSHUA P. COHN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 ROBERT F. DAVIES The Davies Law Firm PA 45 Essex St., Suite 3 West Hackensack, NJ 07601 201.820.3460 KORY ANN FERRO Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 ANNE M. FOX Meyerson, Fox, Mancinelli & Conte, PA One Paragon Dr., Suite 240 Montvale, NJ 07645 201.802.9202

REGINA MARIE SPIELBERG Schenck Price Smith & King, LLP 115 West Century Rd., Suite 100 Paramus, NJ 07652 201.225.2704

MARINA GINZBURG Ruiz Doolan Law Firm LLC 27 Warren St., Suite 101 Hackensack, NJ 07601 201.880.5563

EMINENT DOMAIN

KERI L. GREENE Bremer & Buckner, LLC 2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201.488.2141

ANTIMO A. DEL VECCHIO Beattie Padovano, LLC 50 Chestnut Ridge Rd., Suite 208 Montvale, NJ 07645 201.573.1810 FAMILY LAW RONALD M. ABRAMSON Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

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DENNIS G. HARRAKA Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

NANCY MURRAY HORTA The Law Office of Nancy Murray Horta, LLC 58-60 Main St., Suite 1A Hackensack, NJ 07601 201.308.5256

ROBERT J. TAFURI Sunshine, Atkins, Minassian, Tafuri, D’Amato, & Beane, PA 887 Kinderkamack Rd., Suite 3 River Edge, NJ 07661 201.967.5060

JULIE L. KIM Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

AMANDA S. TRIGG Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

ANGELA G. KIM Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056

JASON C. TUCHMAN Kelly, Kelly, Marotta & Tuchman 25 E. Spring Valley Ave., Suite 320 Maywood, NJ 07607 201.368.7713

RUTH KIM Ziegler, Zemsky & Resnick 411 Hackensack Ave., Suite 200 Hackensack, NJ 07601 973.878.4373 THOMAS R. MCCONNELL Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 CATHY J. POLLAK Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704 SILVANA D. RASO Schepisi & McLaughlin PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201.500.8914 JASON ROTH Murano & Roth, LLC 800 Kinderkamack Rd., Suite 202N Oradell, NJ 07649 201.265.3400 BRIAN E. SHEA Meyerson, Fox, Mancinelli & Conte, PA One Paragon Dr., Suite 240 Montvale, NJ 07645 201.802.9202 GERI LANDAU SQUIRE Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 MARY ANN STOKES Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

JANELL N. WEINSTEIN Sunshine, Atkins, Minassian, Tafuri, D’Amato, & Beane, PA 887 Kinderkamack Rd., Suite 3 River Edge, NJ 07661 201.967.5060

TOP LAWYERS LISTINGS

JOSEPH P. REM JR. Rem Law Group PC 25 E. Salem St. Hackensack, NJ 07601 201.646.5664

GENERAL PRACTICE AILEEN PEREZ-GJIKOVA Law Offices of Perez & Bonomo 11 State St. Hackensack, NJ 07601 201.820.2033 JASON ROTH Murano & Roth, LLC 800 Kinderkamack Rd., Suite 202N Oradell, NJ 07649 201.265.3400 GOVERNMENT AND ADMINISTRATIVE MICHAEL D. BAER Baer Law Group 412 Cedar Ln., 2nd Fl. West Teaneck, NJ 07666 201.804.0600 STANLEY TURITZ Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 HEALTH CARE LAW SERGIO M. ALEGRE Frederic C. Goetz, Esq., LLC 167 Main St. Hackensack, NJ 07601 201.313.4500 ROBERT A. BLASS Beattie Padovano, LLC 50 Chestnut Ridge Rd., Suite 208 Montvale, NJ 07645 201.573.1810

10/28/19 9:04 AM

TOP LAWYERS LISTINGS

GINA L. CAMPANELLA Campanella Law Office LLC 356 Franklin Ave., 2nd Fl. Wyckoff, NJ 07481 201.891.3726 MITCHELL J. DECTER Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110 IMMIGRATION LAW CAROLINA CURBELO The Law Office of Carolina T. Curbelo, LLC 45 North Broad St., 1st Floor Ridgewood, NJ 07450 201.379.4040 HANI KHOURY Awad & Khoury 777 Terrace Ave., Suite 303 Hasbrouck Heights, NJ 07604 201.462.9500 PRERAK A. ZAVERI Zaveri Law Firm, PC 167 Main St. Hackensack, NJ 07601 201.289.5393 INSURANCE ROBERT A. BERNS Kaufman Dolowich & Voluck LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201.488.6655 FRANK M. COSCIA Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201.225.2722 ERICA LEIGH FIELDS Tenaglia & Hunt, PA 395 W. Passaic St., Suite 205 Rochelle Park, NJ 07662 201.820.6001 IRAM P. VALENTIN Kaufman Dolowich & Voluck LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201.488.6655 VALERIE A. VLADYKA Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201.262.1600 LABOR AND EMPLOYMENT ZACHARY BERNSTEIN Shafron Law Group, LLC 2 University Plaza Dr., Suite 400 Hackensack, NJ 07601 201.434.7200

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CHARLES R. COHEN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600

GREGORY MEESE Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704

NEIL H. DEUTSCH Deutsch Atkins, PC 25 Main St., Suite 104 Hackensack, NJ 07601 551.245.8894

GAIL L. PRICE Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704

MARC W. GARBAR Bertone Piccini LLP 777 Terrace Ave., Suite 201 Hasbrouck Heights, NJ 07604 201.483.9333

BRUCE R. ROSENBERG Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

KENNETH K. LEHN Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

MICHAEL G. STINGONE Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800

AILEEN PEREZ-GJIKOVA Law Offices of Perez & Bonomo 11 State St. Hackensack, NJ 07601 201.820.2033

PRODUCT LIABILITY

ALEX PISAREVSKY Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 LAND USE AND ENVIRONMENTAL LOUIS L. D’ARMINIO Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.995.6704 ALLYSON KASETTA Price Meese Shulman & D’Arminio PC 50 Tice Blvd.

Woodcliff Lake, NJ 07677 201.730.4848 LEONARD Z. KAUFMANN Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 JOHN J. LAMB Beattie Padovano, LLC 50 Chestnut Ridge Rd., Suite 208 Montvale, NJ 07645 201.573.1810

RICHARD A. SCHNOLL Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 REAL ESTATE KHOREN BANDAZIAN Rivkin Radler LLP Court Plaza North, 25 Main St., Suite 501 Hackensack, NJ 07601 201.287.2460 JOSEPH L. BASRALIAN Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 FRANK A. COPPA The Law Offices of Frank A. Coppa, LLC 234 Morse Ave., Suite A Wyckoff, NJ 07481 201.485.8170 MERCEDES DIEGO Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 GARY GIANNANTONIO Giannantonio & Roth LLC 167 Main St. Hackensack, NJ 07601 201.853.0100

FREDERIC C. GOETZ Frederic C. Goetz, Esq., LLC 167 Main St. Hackensack, NJ 07601 201.313.4500 KURT HARTMANN Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 RICHARD R. KAHN Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 IAN S. KLEEBLATT Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 ROBERT J. KLEEBLATT Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 LISA M. MICHURA Lisa M. Michura, Attorney At Law 257 E. Ridgewood Ave. Ridgewood, NJ 07450 201.652.4100 ANDREW ROTH Giannantonio & Roth LLC 167 Main St. Hackensack, NJ 07601 201.853.0100 MICHAEL G. STINGONE Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 ALLEN SUSSER Cohn Lifland Pearlman Herrmann & Knopf LLP Park 80 West, Plaza One, 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201.845.9600 RICHARD D. WOLLOCH Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 SOCIAL SECURITY/ ELDER LAW NIMA ASHTYANI Stratton Stepp Ashtyani, LLP 55 Harristown Rd., Suite 203 Glen Rock, NJ 07452 201.464.2040

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CAROL A. HAWK Meyerson, Fox, Mancinelli & Conte, PA One Paragon Dr., Suite 240 Montvale, NJ 07645 201.802.9202 JANET B. LURIE Meyerson, Fox, Mancinelli & Conte, PA One Paragon Dr., Suite 240 Montvale, NJ 07645 201.802.9202 LAWRENCE N. MEYERSON Meyerson, Fox, Mancinelli & Conte, PA One Paragon Dr., Suite 240 Montvale, NJ 07645 201.802.9202 STEVEN M. SARAISKY Cole Schotz PC Court Plaza North, 25 Main St. Hackensack, NJ 07601 201.489.3000 REGINA M. SPIELBERG Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201.262.1600 R. JARED STEPP Stratton Stepp Ashtyani, LLP 55 Harristown Rd., Suite 203 Glen Rock, NJ 07452 201.464.2040 TRAFFIC LAW ARTHUR I. GOLDBERG Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 JOSEPH MICHAEL HORN Joseph M. Horn, Esq., LLC 167 Main St. Hackensack, NJ 07601 201.479.2858 WILLS, TRUSTS, ESTATES AND PROBATES NIMA ASHTYANI Stratton Stepp Ashtyani, LLP 55 Harristown Rd., Suite 203 Glen Rock, NJ 07452 201.464.2040

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MARIO G. BAI Law Offices of Contaldi & Bai LLC 27 Warren St., Suite 301 Hackensack, NJ 07601 201.968.5590 PETER J. BAKARICH JR. Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 GRACE C. BERTONE Bertone Piccini LLP 777 Terrace Ave., Suite 201 Hasbrouck Heights, NJ 07604 201.483.9333 NAIM D. BULBULIA Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 ALIZA F. BURNS Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 ALLISON BUSCH Hartmann Doherty Rosa Berman & Bulbulia, LLC 65 Route 4 East, Suite 6 River Edge, NJ 07661 201.441.9056 ANDREW J. CEVASCO Archer Attorneys At Law 21 Main St., Suite 353 Hackensack, NJ 07601 201.342.6000 NAOMI BECKER COLLIER Pashman Stein Walder Hayden PC Court Plaza South, 21 Main St., Suite 200 Hackensack, NJ 07601 201.488.8200 MARTIN J. DEVER JR. Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 JENNY R. FLOM Cole Schotz PC Court Plaza North, 25 Main St. Hackensack, NJ 07601 201.525.6344 ERICH HELLMUTH KAMM Erich H. Kamm & Associates LLC 9 Greene Way Oakland, NJ 07436 201.337.6448

PEGGY SHEAHAN KNEE The Knee Law Firm, LLC Court Plaza South, 21 Main St. Hackensack, NJ 07601 201.996.1200 ROCCO J. LABELLA Ferro Labella & Zucker LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201.489.9110 JEFFREY LOVE Winne Banta Basralian & Kahn, PC 21 Main St., East Wing, Suite 101 Hackensack, NJ 07601 201.487.3800 GEOFFREY D. MUELLER Law Offices of Geoffrey D. Mueller 610 E. Palisade Ave. Englewood Cliffs, NJ 07632 201.569.2533

TOP LAWYERS LISTINGS

MELANIE R. COSTANTINO The Law Offices of Melanie R. Costantino 20 Court St., 4th Fl. Hackensack, NJ 07601 551.655.1938

DAVID M. REPETTO Harwood Lloyd, LLC 130 Main St. Hackensack, NJ 07601 201.487.1080 REGINA M. SPIELBERG Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201.262.1600 JESSICA R. WITMER Wells Jaworski & Liebman LLP 12 Route 17 North Paramus, NJ 07653 201.587.0888 WORKER’S COMPENSATION STEVEN COHEN Tesser & Cohen, Attorneys At Law 946 Main St. Hackensack, NJ 07601 201.343.1100 SEAN M. DILLON Sean M. Dillon Attorney At Law, LLC 70 Hilltop Rd., Suite 1002 Ramsey, NJ 07446 201.818.0051 COREY MORANO The Morano Law Firm, LLC 54 Route 17 North Paramus, NJ 07652 201.598.5019 MICHAEL S. ROSENBERG Lynch Lynch Held Rosenberg, PC 440 Route 17 North Hasbrouck Heights, NJ 07604 800.518.0508

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TOP LAWYERS PROFILES

JASON T. SHAFRON ZACHARY T. BERNSTEIN

SHAFRON LAW GROUP, LLC

Two University Plaza, Suite 400, Hackensack, NJ 07601 201.343.7200 | shafronlaw.com TOP BUSINESS AND CONSTRUCTION LITIGATOR, JASON T. SHAFRON and his legal team bring their wealth of experience and skill to businesses and high-profile individuals in Bergen County and throughout New Jersey and the New York metropolitan area. Whether working with a large business, a closely-held LLC, municipal entity or an individual, the business litigation law firm of Shafron Law Group follows a service-oriented approach. Clients receive the best of both worlds— the advantages of large firm experience, but with personal attention and responsiveness. Shafron Law Group’s in-depth knowledge, extensive trial experience and unwavering commitment to their clients lead to consistently outstanding results.

“Our guiding philosophy is to deliver exceptional legal services thoughtfully, aggressively and cost-efficiently,” says Mr. Shafron. “One measure of our success is the many clients who have grown their businesses with our assistance over the last 25 years.” The firm is also proud that Zachary T. Bernstein is recognized as a top litigation and employment lawyer.

Left to Right: Jonathan R. Vender, Jason T. Shafron, Zachary T. Bernstein

Shafron Law Group focuses its practice in: • Litigation Commercial Real Estate Brokerage Environmental Insurance • Construction Law • Condominium and Cooperative Law • Banking and Commercial Lending • Commercial and Residential Real Estate • Land Use, Zoning and Planning • Municipal Law • Personal injury

AILEEN PEREZ-GJIKOVA

THE LAW OFFICES OF PEREZ & BONOMO, LLC

11 State St., Hackensack, NJ 07601 201.820.2033 | pbnjlaw.com

AILEEN PEREZ-GJIKOVA IS THE FOUNDING PARTNER the Law Offices of Perez & Bonomo and handles a wide variety of legal matters including personal injury litigation, bankruptcy and foreclosure defense and family law. She served as an Assistant Corporation Counsel for the New York City Law Department and has defended hundreds of personal injury actions against the City of New York.

Ms. Perez-Gjikova is licensed to practice in both New Jersey and New York and is admitted to the United States District Court of New Jersey as well as the Southern and Eastern Districts of New York. She provides aggressive yet compassionate representation and exceptional service to all of her clients. Ms. Perez-Gjikova exhibits a passion for social justice and strongly believes in following the facts of her cases and applying the law in a logical fashion in order to develop creative solutions for all of her clients.

She is also fluent in Spanish.

Ms. Perez-Gjikova has received numerous recognitions for her accomplishments and her dedication to the practice of law including: Attorney and Practice Magazine’s 2018 Top 10 Personal Injury Attorney, The National Academy of Family Law Attorneys’ 2018 Top 10 Attorney Award and the 2018 Lawyers of Distinction Award.

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ARCHER & GREINER, P.C.

Court Plaza South, West Wing Hackensack, NJ 07601 201.342.6000 | archerlaw.com

ANDREW J. CEVASCO HAS BEEN IMMERSED in the Bergen County legal community for over 40 years and currently serves as President of the Bergen County Bar Association. Early in his career, Andrew developed a deep respect for the practice of law and for public service. He also learned the importance of teamwork and a committed work ethic. He brings these qualities to his leadership of the Bar Association and the service of his clients.

Over the course of his career, Andrew has built a stellar reputation, handling both litigation and transactional work. He appears regularly in Superior Court for estate and trust disputes, probate matters, and guardianships. He also prepares Wills and Trusts and administers estates. For corporate clients, Andrew provides counsel on a variety of business matters such as shareholder relations, employment issues, and business transactions.

In representing his clients, Andrew provides practical and effective solutions as efficiently as possible.

Through his devotion to his clients and dedication to the legal profession, Andrew represents the best of the legal profession.

TOP LAWYERS PROFILES

ANDREW J. CEVASCO

MICHELE L. ROSS

M. ROSS & ASSOCIATES LLC

440 Sylvan Ave., Suite 220 Englewood Cliffs, NJ 07632 201.897.4942 | mrossllc.com

M. ROSS & ASSOCIATES WAS FORMED IN 2009 by Michele L. Ross, a business attorney and commercial litigator. After practicing at prominent law firms in New York City representing Fortune 500 companies, Ms. Ross came to the realization that in today’s complex world, the majority of businesses were in need of high-quality, innovative legal counsel with flexibility. The firm was founded on the belief that business owners want lawyers who think creatively, deliver outstanding legal results and navigate the unconventional, in a cost conservative manner.

And with a sharp, tenacious woman at the helm, this firm of three attorneys and two paralegals is anything but conventional. The progressive and highly experienced team offers a fresh, contemporary approach to meet the needs of their clients from all walks of life. Business clients have come to depend on the firm to serve as outside general counsel to advocate on many of their legal issues. “We recognize that every client operates differently with their own unique financial parameters,” says Ms. Ross. “We provide tailored legal counsel that meets the personal circumstances and objectives for success for each client.”

And with an ever-growing list of accolades for their achievements and excellence in the practice of law, Ms. Ross’s model is a testament to her best practices and pro-client model.

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TOP LAWYERS PROFILES

JILL B. BIENSTOCK JENNY R. FLOM STEVEN M. SARAISKY

COLE SCHOTZ P.C.

25 Main St., Hackensack, NJ 07601 201.489.3000 | coleschotz.com ALMOST A CENTURY AGO, two prominent attorneys founded Cole Schotz laying the foundation for the firm’s 140 lawyers in seven offices who bring a distinct passion for the practice of law and a commitment to upholding the highest standards of the legal profession.

Today, deep client relationships and a relentless commitment to client success remain the cornerstone of this Am Law 200’s philosophy.

Recognized for remaining steadfast to the firm’s tried and true principles by serving as trusted and astute business partners and client advocates are top lawyers and rising stars Jill Bienstock, a transactional and litigation partner focusing on creditor-rights and workouts; special counsel Jenny Flom, a guardianship and estate litigator; and Steven Saraisky, a trusts and estates partner with expertise in business and tax planning.

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ROBERT BERNS CHRISTOPHER NUCIFORA IRAM VALENTIN GINO ZONGHETTI

KAUFMAN DOLOWICH & VOLUCK LLP Court Plaza North, 25 Main St., Suite 500, Hackensack, NJ 07601 201.488.6655 | kdvlaw.com KAUFMAN DOLOWICH & VOLUCK’S New Jersey office, located in Hackensack, is a full-service law firm serving the litigation needs of private and public businesses, not-for-profits, public entities and professionals. KDV’s attorneys are accomplished trial and appellate attorneys committed to result-oriented solutions for clients.

In addition to New Jersey, KDV has a national footprint across eleven additional locations in major metropolitan areas. KDV is proud of its commitment to diversity and achieved Mansfield Rule 2.0 certification in 2019. Recognized are co-managing partners Gino A. Zonghetti and Christopher Nucifora and partners Robert A. Berns and Iram P. Valentin.

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VOLUME 18 ISSUE 11 | $3.95 | BERGENMAG.COM

VOLUME 18 ISSUE 11 | DECEMBER 2018

HEALTH & LIFE | FOOD & FASHION | HOME & HAPPENINGS

THE HOLIDAY ISSUE

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by Ginger N’ Cream, Westwood

PLUS: A LOCAL ROCKETTE SHARES HOW SHE HIGH STEPS THROUGH LIFE BERG.1218.cover2.indd 2

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{ HEALTH }

TOO SICK FOR SCHOOL?

5 tips to help you decide whether your child should be kept home from school.

It’s decision time. Your child must get ready for the morning school bus, but he or she is feeling sick. You’re pretty sure it’s not a serious illness—and you have a busy day planned. Should you keep the child at home? These five tips can help you make the call.

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A CHILD 1KEEP WITH A FEVER HOME.

Different schools and daycares have their own definitions of fever, but many consider a fever to be a temperature of 100 or more. “A reading of 100.4 or higher when taken orally and in more than just one instance is an indication to stay home,” says Scott Zucker, M.D., a pediatrician at PediatriCare Associates in Fair Lawn. Oral temperatures can be skewed if the child just drank something hot or cold. If you use an ear device, be sure ear canals are clean. If you’re in doubt about the thermometer’s accuracy, take your own temperature too.

YOUR 2TRUST INSTINCTS.

A stuffy nose, a sore throat, sneezing or even a light cough isn’t an absolute reason to miss school; many healthy children have seven to 10 colds per year. But kids who are lethargic, coughing heavily and showing other signs they need extra care aren’t going to get much out of school, and they’re probably infectious—and likely to be disruptive.

DON’T DISCRIMINATE 3 AGAINST OLDER KIDS.

You’re probably more likely to send an older child to school because he or she may tough it out—and should know enough not to sneeze or cough on his or her friends. But Dr. Zucker says the same rules should apply for kids of all ages. “Nobody should be in school with a fever or if they’re contagious to others.”

4HEED THE SIGNS.

Depending on the circumstances, one episode of vomiting may not mandate a day at home. Neither does a cold in a child with asthma if peak flows are good. But “diarrhea, sore throat that lasts more than four hours, especially with a fever, and large amounts of green nasal discharge that persists” all justify an absence, Dr. Zucker says.

YOUR 5CALL DOCTOR.

“We recommend parents wait 24 hours to call us because sometimes the cause of fever is not obvious right away,” Dr. Zucker advises. But if your concern lingers or something doesn’t feel right, be sure to seek medical advice.

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PLAN AHEAD FOR YOUR YOUNGSTER’S NEXT SICK DAY

Don’t wait until your child has to miss school to figure out how you’ll handle it.

•K NOW YOUR SCHOOL DISTRICT’S SICK-CHILD POLICIES. Do certain contagious bugs mean mandatory absence? Will your child need a doctor’s note when he or she returns?

•H AVE A NETWORK. Is the babysitter or childcare provider prepared to deal with a mild illness? Have you identified friends, neighbors or relatives who can bail you out in an emergency—and agreed to do the same for them?

ECIDE WHO’S ON DUTY. •D If one parent has to take off work to look after a sick child, will you take turns? Will it depend on whose job duties are more critical that day?

AVE A WORK-AT-HOME •H PLAN. Do you have a home computer on which you can work while you tend to a sick youngster? What is your company’s policy on time off to care for sick children?

{ FASHION { FASHION} }

SWEATER WEATHER

From chunky knits to cardigans, boat necks to turtlenecks, there are plenty of exciting new ways to wear sweaters this season.

Photography by Daniel Springston

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Pink and black pullover and black croc leggings, Mixology, Closter, 201.905.1080.

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{ FASHION }

Chunky white turtleneck, faux fur vest and winter white jeans, Ginger N’ Cream, Westwood, 201.664.2440.

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Beige cardigan, burnt orange maxi-dress and gold pendant, Apricot Lane Boutique, Ridgewood, 201.267.0163.

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Snakeskin jacket, black turtleneck, snakeskin jeans and black combat boots, Ginger N’ Cream, Westwood.

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{ FASHION }

White boat neck sweater and crystal necklace, Apricot Lane Boutique, Ridgewood; snakeskin skort, Ginger N’ Cream, Westwood.

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{ FASHION }

Blue choker sweater and navy blue leggings, Mixology, Closter.

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MAKE EVERY MOMENT

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Independent Living | Assisted Living | Memory Care

9/13/19 10:12 AM

{ EATING IN }

PERSONAL CHEFS TELL ALL Four Bergen pros dish on their signature meals, crazy client requests and what can go wrong in the kitchen. By Haley Longman

When you crave a night out or a day off from slaving over the stove, you and your family head to a restaurant, where a professional chef does the hard work. But what if you had your own pro, well-versed in what you’re allergic to—and what you have a secret fondness for? Personal chefs are trained cooks who prepare tasty, nutritionally sound meals in clients’ homes— and do shopping, menu planning and cleanup too. They even cater private dinner parties.

BERGEN was curious about these obliging culinary specialists, so we found four of them based in the county and cooked up some questions.

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MEIGANNE SERRANO, OWNER OF MEIGANNE SERRANO CATERING & EVENTS, GLEN ROCK Known for: Catering upscale parties in the tri-state area, creating surprising flavor combinations with fresh, seasonal ingredients.

What is your culinary background?

“After graduating from the Institute of Culinary Education in 2002, I worked as a line cook in New York City, as a food stylist for the Food Network and as a chef at a catering company before opening up my own business as a personal chef and event caterer.”

How did you decide to become a personal chef?

“While in school and working at restaurants and catering companies, I’ve always had a few private clients whom I worked for as a personal chef. I love this side of the business and getting to work with clients on a more intimate, one-on-one level.”

How would you describe your cooking style?

“It’s very fresh and seasonal—I believe in using wonderful ingredients at their peak. I love creating little flavor surprises in my dishes—crispy capers, micro croutons, fresh salsas, homemade vinaigrettes, pickled vegetable slaws.”

What’s your inspiration?

“I am a very visual person, and I don’t really follow recipes (except for when I’m baking!) so I get inspiration visually—for instance, through beautiful food photography in books and magazines, colorful fruit and vegetable displays at farmers’ markets, bottles of olive oil and artisan vinegars at specialty food shops. I actually get butterflies when I walk into certain food stores because the displays are so beautiful.”

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Have you ever worked in a commercial kitchen?

“I did, for a few years. I think it’s an important experience to have, and you learn many things, like how to work efficiently and cleanly in a small space, how to use industrial equipment and how to break down and work with large quantities of food.”

What is the most difficult part of your job? The most rewarding?

“The most difficult part is the physicality. It takes a lot of stamina to stand on your feet for hours and hours on end. Also, my hands have taken a beating over the years with constant washing, chopping and lifting—they don’t look pretty anymore! The most rewarding part is the intimacy. I love getting to know clients and making them happy through my food and service.”

What local stores do you shop at?

“Peter’s Fish Market in Midland Park, Waldwick Prime Meats and Goffle Poultry Farm are my go-tos. I also shop at Whole Foods quite often, and I recently discovered H-Mart on Route 17—it has a nice selection of organic produce and lots of other interesting and fun items.”

What are your favorite Bergen restaurants?

“Soup Dumpling Plus in Fort Lee, Taverna Mykonos in Elmwood Park, Kimchi Mama in Fair Lawn and Saddle River Inn.” Have you ever had a kitchen disaster?

“Years ago, during a wedding reception, my assistant put way too many sternos in two large proofer cabinets and within minutes they were both completely on fire—flames were literally shooting out of them. This was in the kitchen of an old, historic mansion with floor-toceiling varnished wood. I think we were seconds away from setting the whole kitchen on fire. Thankfully, the fire was extinguished, dinner was served and the guests had no idea that any of this had happened behind the scenes. But I still get anxiety thinking about it!”

What do you do when you’re not working?

“I love spending time with my three kids and my husband. We love to be outdoors hiking, biking and taking day trips. And we usually end up having a food adventure along the way.”

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This page: photos courtesy of Meiganne Serrano; opposite: courtesy of Robert Mauer

{ EATING IN }

This page: photos courtesy of Meiganne Serrano; opposite: courtesy of Robert Mauer

ROBERT MAUER, OWNER OF CHEF BOB’S CATERING, CLOSTER Known for: Three decades of cooking many different cuisines, being Eddie Murphy’s personal chef for nine years and fashion designer Elie Tahari’s personal chef for two.

What is your culinary background?

“I have an associate’s degree in culinary arts and have been cooking professionally for 34 years. I started cooking as a hobby with my grandmother at age 5.”

How did you decide to become a personal chef?

“I was working as a sous chef at a French restaurant in Tenafly called Le Chateau. The restaurant was sold, and I didn’t want to stay on with the new owner. Directly across the street was a domestic placement office; I stopped in to see what it was all about. They asked me if I would be interested in a private chef position. At the time I didn’t know these jobs even existed. My job was ending, I had just closed on my house and had a second child on the way, so the decision pretty much made itself.”

How would you describe your cooking style?

“It’s an eclectic mix. I’ve worked at different kinds of restaurants including Italian, French, American, Creole, Cajun. My cooking reflects a fusion of different cuisines from these past places of employment.”

What’s your inspiration?

“Initially it was my grandfather’s reactions to tasting the food I was making when I was a kid. In retrospect I’m sure it was an act, but BERGENMAG.COM

he always had nice, encouraging things to say about the dishes I was preparing. My grandfather has long passed on, but I think my inspiration has remained the same; it’s just a different audience.”

What is your signature dish?

“My most requested items are soups and sauces, and if I had to narrow it down to one, it would be lobster bisque.”

What is the most difficult part of your job? The most rewarding?

“The hardest is coming up with new menu ideas and keeping redundancy to a minimum. At the risk of sounding clichéd, the most rewarding part is making people happy.”

What local stores do you shop at?

“I shop for food at Restaurant Depot in Hackensack, and I go to Tenafly Farms on occasion too.”

What are your favorite Bergen restaurants?

“The Hill in Closter, The Greek Village in Northvale and Mt. Kisco in Closter, to name a few.”

What’s the craziest request you’ve ever received from a client?

“There’s nothing that I can recall food-wise, but one client requested that I wear red chef jackets as often as possible.”

Have you ever had a kitchen disaster or a dish that didn’t come out right?

“One dish that a client didn’t like was smoked Cornish game hens.

The smoker went into storage for many years after that! I only recently started using it again.”

Is it different cooking for an individual celebrity vs. on a network TV show?

“Yes and no. It depends on the individual and how well I know his or her eating habits. The volume of people eating affects what I make as well. The number of people, budget, likes, dislikes and allergies all have to be taken into consideration when making a menu. It can take anywhere from 10 minutes and an email or two to several hours and 200 emails (that’s my record!) to finalize a menu.”

What do you do when you’re not working?

“If the weather is nice I do something motorcycle-related: riding, fixing, admiring. I enjoy spending time outdoors. I eat out a great deal as well.”

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Known for: Cooking healthy, seasonal meals for busy parents and families (many with specific dietary restrictions) who want homecooked food on busy weekdays.

What is your culinary background?

“I was working a nine-to-five job in publishing, but also doing a parttime program at The Natural Gourmet Institute in New York on nights and weekends. When I graduated from culinary school it was just before 9/11, and restaurants in NYC were closing all over the place. It was not a secure time to leave my full-time job so I kept it, but I did a lot of odd jobs in the industry. In 2007, I moved to North Carolina for my husband’s work, and I started working with a personal chef. After I had my kids and when my youngest was in preschool, I decided that was the right time to go back to work full time.”

How did you decide to become a personal chef?

“We moved to Bergen County in 2010. Around 2013, I looked on a job board and saw that someone in Wyckoff was looking for a personal chef, and from there my business has grown mostly by word of mouth, one client at a time.”

How would you describe your cooking style?

“I like to cook healthy family meals that are varied. I have about 10–12 regular clients, and most of the time I’m cooking meals for them once a week that they can reheat. These are families who want something healthy and home-cooked. It’s not super fancy food; it’s more homestyle food that you want to eat every day.”

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This page: photos courtesy of Erin Marrazzo; opposite: courtesy of Red Raymundo

ERIN MARRAZZO, PERSONAL CHEF, RIDGEWOOD

What is your signature dish?

“I get a lot of requests for a roasted tomato soup with grilled cheese croutons. I make it for every one of my clients—the people who are dairy-free don’t get the grilled cheese croutons, though.”

Have you ever worked in a commercial kitchen?

“Yes. I don’t think I’d do it again. It’s fun, but not conducive to a family life, especially if your family is not also in the restaurant business. Lots of long nights and weekends.”

What is the most difficult part of your job? The most rewarding?

“What I like least is the schlepping! It gets tiring. I go to the grocery store and I load up the car and I go to my client’s house and I unload.

Then I cook, and then I pack everything up and bring it into my house.

The most rewarding part is that I’ve really gotten to know these families and I feel like I’ve become a part of special occasions. It’s nice to know the food I’m cooking is being eaten at special times.”

What local stores do you shop at?

“A lot of my clients want me to use organic produce and meats, so I mostly shop at Whole Foods. I find that I can get what I need in one stop. But Bergen County has amazing grocery shopping, so I’m always going to at least one grocery store a day.”

What are your favorite Bergen restaurants?

“We’ve got great ones in Ridgewood, so I tend to stick to local places.

When we’re going out with my kids we go to Brooklyn’s Pizza, Tori Ramen Chicken or East Coast Burger. We love Stella when we want pasta.”

What’s the craziest request you’ve ever received from a client?

“I’ve gotten requests that I’ve gone along with despite my better judgment, like almond flour pasta. I was like, ‘I don’t know how this pasta is actually going to hold up.’ The pasta was not the best. But as long as I’m upfront with the clients about how I don’t think it’s going to work, I’m OK with going along with it [laughs].”

What’s the biggest misconception people have about being a personal chef?

“I think because I have this specific model of ‘I cook for people when they’re not home and leave the food for them to reheat,’ people say ‘Oh, you do meal prep.’ But I’m not prepping things; I’m actually cooking.

I think of meal prep as more like a meal kit type of thing; you order it and it’s all ready for you to assemble. But I’m even less work than that.

You just take the food I make and plop it in the oven to heat it up.”

What do you do when you’re not working?

“I have two boys who are 8 and 10, so I spend a lot of my time going to their activities or shuttling them back and forth to their sports. And we like to hang around our house and do things with our neighbors.

I feel like I need to venture into the next towns over, but there is so much going on in Ridgewood all the time! We love to go out to dinner and walk to Orange Leaf and get frozen yogurt and run into people we know as we’re walking around. I love the small-town feel.”

{ EATING IN }

This page: photos courtesy of Erin Marrazzo; opposite: courtesy of Red Raymundo

RED RAYMUNDO, FORMER OWNER OF HADYN’S KITCHEN, DUMONT Known for: Instagram-worthy dishes made specifically to the tastes and specifications of all types of clients, from middle-class families to corporations to celebrities including a music mogul, a New York Jets player and a Grammy winner.

What is your culinary background?

“I grew up in the business—my family owned a restaurant in the Philippines. I worked and trained at local restaurants and hotels and got a bachelor’s degree in the Philippines before moving to the U.S. in 2010. I worked as a chef at a local hotel and hospital before opening my restaurant in Dumont and personal chef/catering business. Since I closed the restaurant, I focus on my private and corporate clients.”

How did you decide to become a personal chef?

“About five years ago, when we found out we were going to have a baby, I realized I had to find another source of income. I started doing it during the days I wasn’t working, until it became big enough that I had to focus solely on my business.”

How would you describe your cooking style?

“It’s a mix of traditional and modern. I try to always be up-to-date with the latest trends in cooking, but I make sure to never lose the essence of any dish I am preparing.”

What is your signature dish?

“My go-to dish is the pan-seared filet mignon and gremolata served with garlic parmesan pureed potatoes.”

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What is the most difficult part of your job? The most rewarding?

“Creating the menu is the most difficult part for me.

Cooking and plating the dishes is most rewarding.

Seeing how all the components come together to make perfect meals and the look on my clients’ faces when I present the plates makes all the hard work worth it.”

What is your process for coming up with a menu for an event?

“It usually takes a whole day of back-and-forth conversations. I will start with a menu based on my clients’ preferences and what dishes and ingredients are in season, and then get their opinions and suggestions.”

What are your favorite Bergen restaurants?

“So Moon Nan Jip Korean restaurant in Palisades Park, Il Villaggio in Carlstadt, Johnny and Hanges in Fair Lawn and Café Leah in Palisades Park.”

What’s the craziest request you’ve ever received from a client?

“One client asked to pre-taste all the food that I was cooking before the guests arrived. It would have been fine, but at that point, all I had ready was my mise en place [a French culinary phrase for putting everything in its place before cooking].”

Have you ever had a kitchen disaster?

“Recently, a corporate client of mine held a wine pairing event for 200 people. Ten minutes into the festivities, the range, ovens and fryer stopped working. Luckily, we managed to get two of the burners to work. It was a nightmare but we made it through the night and none of the guests knew there was anything wrong. We were prepared for anything!”

What’s the biggest misconception people have about being a personal chef?

“People often think we get paid a lot considering how long an event lasts. What they don’t take into consideration is the time we spend during the initial interview, the menu-planning process, purchasing, preparation and cleanup.”

What do you do when you’re not working?

“I’m either playing basketball or with my family thinking about food.”

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{ HUNGRY EYES }

WHET YOUR APPETITE

THESE INSTAGRAM FOODIES KNOW HOW TO MAKE YOU HUNGRY. By Gianna Barone Maybe you know them and follow one or two of them already. Foodie bloggers are the new taste arbiters when it comes to where to eat and what to eat in our county. Their Instagram feeds are colorful mosaics of decadent dishes, monstrous milkshakes and every carb known to man, and we’re full of anticipation to see where their food travels take them next. These five are among the coolest of Bergen County’s illustrated food scene. Enjoy the “eats!”

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{ HUNGRY EYES }

If entrées are your thing… @myinnerfatkidisout 32,800 followers * Brian Juarbe’s foodie feed embraces everything from broiled mac-and-cheese to succulent scallops garnished to perfection. The beverage industry professional-slashinfluencer from Rochelle Park began his culinary blogging venture on Instagram four years ago, and has since become a local favorite for his style-driven professional food photography. His best advice for the perfect shot of your main? “Good lighting makes a big difference,” says Juarbe.

Pan-seared scallops from Bici in Ramsey; brisket macaroni and cheese from Bite Food & Coffee Co. in Hackensack.

* Editor’s note: number of followers as of press date BERGENMAG.COM

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If you’re an appetizer fanatic… @foodmamaeats 10,200 followers * Chelsea Kavanagh began her foodie account three years ago for the sheer fun of posting photos of local eats. But the now-professional marketing coordinator from Midland Park has gained a following for her feed full of tiny tapas, sauce-slathered wings and drool-worthy appetizers. She’s also a mom, which she cites as a deciding factor when it comes to choosing where she will stop for her next bite. “I do really look for places that are kid friendly,” says Kavanagh. “I love to bring my daughter along on my foodie adventures!”

Thai-style calamari from Midland Brew House in Saddle Brook; croquettas from Cravings Tapas Bistro in Ridgewood.

* Editor’s note: number of followers as of press date BERGENMAG.COM

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If you’re a burger aficionado… @rad__eats 5,336 followers * Fiancés Ryan Konrad and Candice Barrett love to cook together in their Norwood home. However, it’s their foodie travels around the county that have amassed them thousands of fans. Food blogging has been a bonding activity for the couple for three years now, according to Konrad.

“We truly love what food does,” he says.

“We celebrate how it brings all different types of people to one place and unites them.”

If you have an international palate… @kissyskravings 1,276 followers *

SmokeShack burger from Shake Shack in Paramus.

River Edge resident Ashley “Kissy” Kistner Greenan boosts the local food scene. As a full-time catering director, Greenan says our area is one that even New York City food influencers should be flocking to.

“The local food is comparable to Manhattan quality,” Greenan says. “Bergen County really captures a little bit of many different types of cuisine.” Her feed certainly illustrates that, as Greenan’s photos depict internationally inspired dishes that make the mouth water and the mind plot an imminent restaurant visit.

Seafood-topped squid ink risotto from Lefkes Estiatorio in Englewood Cliffs; crispy papitas rellenas from Casual Habana Café in New Milford.

* Editor’s note: number of followers as of press date BERGENMAG.COM

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{ HUNGRY EYES }

If you live for Sunday brunch… @justin.time.to.dine 8,808 followers * Prosciutto and poached egg-topped avocado toast is just one example of the delicious morning bites you’ll find on high school senior Justin Oh’s Bergen County-based feed. The teen launched his account two years ago after realizing most of the photos in his camera roll were of previous meals he had shared with friends around the area. “I didn’t want to put those beautiful pictures to waste!” he says.

Oh adds that while blogging is a nice break from his schoolwork right now, he’d like to continue posting local eats as a hobby or part-time job when he relocates for college next year.

Assorted avocado toasts from Toasty in Westwood.

* Editor’s note: number of followers as of press date BERGENMAG.COM

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{ FOOD SWAPS }

WHAT’S NEW FOR

TURKEY DAY?

TRADITION’S GREAT, BUT IT MIGHT BE TIME FOR A THANKSGIVING MEAL TWEAK OR TWO. HERE ARE RECIPES FROM FIVE CHEFS AT NEW BERGEN RESTAURANTS.

As much as we look forward to our annual Thanksgiving feast, we’ll be honest—the same tried-and-true menu can get a bit boring year after year.

If you are looking to change things up at your holiday table, who better to provide inspiration than chefs at new Bergen County restaurants?

Five acclaimed local chefs who’ve opened their highly anticipated eateries within the last year share with BERGEN their recipes for excitingly different yet delicious Thanksgiving dishes—an appetizer, a main dish, two sides and a dessert. Wow your guests (and yourself) by making one (or a few) of these treats for your family’s feast, then, when you need a break from the kitchen and your waistline has recovered, visit the chefs’ brandnew restaurants to try their scrumptious creations for yourself.

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PORCHETTA TURKEY

Pasquale Frola, executive chef, Stern & Bow, Closter

“This is a new take on a Thanksgiving turkey that will give guests that ‘wow’ factor. It is also delicious served cold on sandwiches, and is great accompanied by roasted chestnuts and a robust chardonnay.” Yields: 10-12 servings INGREDIENTS For the turkey: ■ 1 23-lb. turkey, de-boned ■ 1 bunch rosemary leaves, roughly chopped ■ 1 bunch thyme leaves ■ 20 slices of pancetta, cut ¹/8 of an inch, or bacon ■ ½ cup red wine vinegar ■ 10 cloves garlic, chopped ■ 2 medium-sized onions, roughly chopped ■ 4 Tbs. fresh black pepper, coarsely crushed ■ 2 cups extra virgin olive oil ■ ½ cup sea salt ■ kitchen twine for tightening For the sauce: ■ 1 cup red wine ■ 1 stick butter ■ 1 cup water

DIRECTIONS Place the bird skin-side down on a large baking sheet. Divide the breast into two, horizontally. Pound it with a meat mallet and lay the meat in the center of the sheet. Place all the herbs, salt, pepper, garlic and onion in a bowl. Add the olive oil and the vinegar, combine well and thoroughly rub the mixture onto the meat.

Let the dressed turkey marinate overnight in a refrigerator uncovered. When ready to cook, retrieve the turkey from the refrigerator, line the meat with the pancetta or bacon slices, covering the entire meat surface. Sprinkle with a little olive oil.

Roll the turkey from the right side to the left, forming a roll, being careful not to break the skin. Then tighten it well with the kitchen twine.

Place the turkey in a preheated oven at 350°F for an hour and then raise the temp to 375°F for another hour and a half until a meat thermometer reads 165°F and the skin is golden-brown and crispy.

Recover the cooking juices. Add one cup of red wine, one stick of butter and one cup of water and reduce for about 15–20 minutes until the sauce has a velvety consistency.

Let the cooked turkey rest for half an hour before carving.

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ROASTED CHESTNUT SOUP

CARDOON FRITTI

“Butternut squash and pumpkin have become synonymous with the first breath of crisp fall air, while chestnuts roasting on an open fire embody Christmas. I wanted to flip this script. Roasted chestnut soup is a perfect starter to the Thanksgiving dinner.

Paired with apples, its flavors evoke the cool autumn breeze that will soon turn to bright white flakes of snow.”

Yields: 10–15 servings

“Cardoons (also known as “cardo” in Italian) are a fibrous winter vegetable and a close relative of the artichoke, with its light green-to-white stalks that almost look like celery.

They are an Italian staple, which is why we love using them at the restaurant. My grandmother, whom I refer to as Mema, goes wildly insane for these vegetables, so I find myself making them every season. They make a great addition to a Thanksgiving meal—and they’re a Thanksgiving special at Osteria Crescendo!”

Yields: 15–20 servings

Ross Goldflam, executive chef/owner, Technique restaurant, Westwood

Robbie Felice, chef/partner, Osteria Crescendo, Westwood

INGREDIENTS ■ 3 lbs. fresh chestnuts (or 2 lbs. frozen chestnuts) ■ ½ cup diced carrot ■ ½ cup diced onion ■ ½ cup diced leek ■ 1 cup diced celery ■ 3 cloves garlic ■ 1 cup diced Gala apple ■ 1 bunch thyme (tied with kitchen string) ■ 1 bay leaf ■ ½ cup Calvados (can substitute with Applejack) ■ 4 Tbs. butter ■ 8 cups chicken or vegetable stock ■ salt and pepper, to taste

INGREDIENTS ■ 12 stalks of fresh cardoons ■ 2 bottles crisp white wine ■ 2 quarts water ■ 4 lemons ■ 1 tsp. chili flakes ■ 1 cup garlic, freshly peeled ■ salt and pepper, to taste For the breading: ■ 6 eggs ■ ½ cup water ■ 4 cups Italian bread crumbs ■ 2 cups all-purpose flour ■ 1½ quarts extra virgin olive oil

DIRECTIONS If using fresh chestnuts, score the top with a paring knife, making an “X” in the shell. Place on sheet pan and roast in a 425°F preheated oven until skins pull away, 15–20 minutes. Wrap in towel and squeeze. Set aside for 5 minutes. Peel while still warm.

In a stockpot over low to medium heat, melt the butter. Add the mirepoix (carrot, onion, leek, celery and garlic). Season lightly with salt and pepper. Cook the vegetables until translucent.

Light browning is OK. Add the apple, bay leaf, thyme and chestnuts. Cook for another 5 minutes. Add the Calvados and reduce by half. Add the stock, bring to boil over high heat, then reduce to simmer. Cook for 15–20 minutes until chestnuts are soft.

Remove the thyme and bay leaf. In batches, purée the soup in a blender. Season to taste.

Ladle soup into bowls, float a little Calvados on top, garnish with diced apple and crumbled chestnuts.

BERGENMAG.COM

DIRECTIONS In a medium-sized pot, add the 2 quarts of water, 2 bottles of wine, 4 lemons cut in half and squeezed, 1 tsp. of chili flakes and 1 cup of garlic. Bring to a simmer.

Cut the cardoons a quarter-inch thick on the bias. Place them into the simmering wine mix. Simmer the cardoons until tender.

Once tender, cool the cardoons in the liquid. When ready to serve, strain the cardoons.

Dip wet cardoons in flour, then in the egg wash (by mixing and then whisking together the 6 eggs and water), then bread crumbs. Fry the breaded cardoons in the olive oil; make sure the oil is hot before placing cardoons in the pan. Fry until golden brown. Season the cardoons with salt and pepper and serve with freshly squeezed lemon.

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SPOON BREAD WITH BRUSSELS SPROUTS AND TOMATO JAM

Michael Merida, executive chef/ owner, Rockin’ Roots, Hillsdale “This side dish has the traditional taste of the holiday season with a hint of surprise from the tomato jam. It is also a more health-conscious option when compared with many other typical Thanksgiving dishes.”

Yields: 12 servings INGREDIENTS n 12 oz. cake flour n 18 oz. corn meal n 12 oz. milk n 12 oz. almond milk n ½ cup apple sauce n 6 oz. whole egg n 2 oz. sugar n ¾ oz. kosher salt n ¾ oz. baking powder n 6 oz. butter, melted n 1 Tbs. crème fraîche For the tomato jam: n 2 lbs. tomatoes, finely chopped n ¾ cups clover honey n 2 Tbs. balsamic vinegar n ¼ cup cider vinegar n 1 tsp. ginger, freshly grated n 2 Tbs. Worcestershire sauce n 1 tsp. cinnamon n ½ tsp. salt n ½ tsp. black pepper For the Brussels sprouts: n 2 pints baby Brussels sprouts n 1 tsp. olive oil n 2 Tbs. shaved garlic n fresh lemon juice from one lemon n kosher salt and black pepper, to taste DIRECTIONS In a mixing bowl, sift and mix all dry ingredients. In a separate bowl, mix all wet ingredients except melted butter. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a hard whisk until well incorporated and there are no lumps. Add melted butter and mix again. Pour batter in cast-iron mold or desired cooking vessel. Bake at 400° F for 12 minutes. Take out and let cool.

Shave Brussels sprouts on a Japanese mandolin or, if you don’t have one, use a food processor to achieve the same look.

In a sauté pan, heat oil, add the garlic and cook until golden brown. Add the Brussels sprouts. Cook and sauté for 2 minutes. Add the lemon and seasoning. Place around spoon bread.

Place all the ingredients for the jam in a pot and cook slowly for 1–1½ hours until thick. Place around the Brussels sprouts.

Top with whipped crème fraîche and serve.

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PUMPKIN PANNA COTTA WITH PUMPKIN SEED GRANOLA AND MAPLE WHIPPED CREAM Martyna Krowicka, chef de cuisine, Felina, Ridgewood

“Most people like pumpkin pie on Thanksgiving, and this is like having an individual serving. But it is a little bit out of the box in terms of desserts. Set the panna cotta in 8-oz. clear plastic cups to make serving and cleanup easy.”

Yields: 8 servings INGREDIENTS For the panna cotta: n 2½ cups heavy cream n 1¼ cups Libby’s pumpkin purée n ½ cup sugar n 2 packets powdered gelatin n 3 Tbs. water For the granola: n 1 cup Quaker oats n ½ cup brown sugar n ½ stick butter or margarine, melted n ½ cup pumpkin seeds For the maple whipped cream: n 1 cup heavy cream n 3 Tbs. maple syrup DIRECTIONS Mix gelatin in a small saucepan with 3 Tbs. of water and heat on low until gelatin dissolves. In a separate medium saucepan heat pumpkin purée, cream and sugar.

Once pumpkin mixture comes to a boil, turn down to a simmer and add gelatin.

Cook for 1 minute. Pour panna cotta into plastic cups about ¾ of the way. Place in the fridge until set, about 1 hour.

In the meantime, make the granola.

Preheat oven to 325°F. Combine all granola ingredients in a bowl. Lay on a flat tray and bake about 20 minutes or until mixture is no longer wet. Stir after 10 minutes.

To make the whipped cream, whisk ingredients in a bowl until stiff. Once everything is ready, assemble the panna cotta. Top the cups with granola and a dollop of maple whipped cream.

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{ SPECIAL REPORT }

SAVE THAT FOOD!

Nearly half of our edibles end up in landfills, but some Bergenites are finding creative ways to combat this epidemic of food waste. By Leslie Garisto Pfaff

If you were inclined to dig into your Hefty bags on trash collection day, you’d likely be surprised to discover just how much of your garbage is wasted food. In fact, Americans toss out about 40 percent of all the food they buy, or some 20 pounds per person every month. Of course, for most of us food is plentiful and relatively cheap: On average, we Americans spend just under 10 percent of our per capita income on food, while 60 years ago, food represented nearly one-fifth of the average household budget. And food biodegrades relatively quickly, unlike plastic, which can persist in the environment for hundreds of years. Still, more and more environmentalists, policymakers, legislators and consumers have made reducing food waste a priority.

WHY WASTE IS A WORRY One of the most compelling reasons to address food waste is its environmental impact.

There’s a dark side to food’s easy degradability, namely the emission of methane, a greenhouse gas that’s even more potent than carbon dioxide. And the amount of methane emitted by food consigned to landfills is staggering: If food waste were a nation, it would rank third, after China and the U.S., in its contribution of methane to the atmosphere. Wasted food also is filling up our landfills far faster than it can biodegrade.

But beyond its environmental consequences, food waste has become a moral issue in a time of growing income inequality. Suzanne Brown is president of Table to Table, a nonprofit based in Bergen County that retrieves food—which would otherwise be discarded—from

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{ SPECIAL REPORT } She notes that Table to Table serves some 200 food pantries, soup kitchens and other entities that help feed the hungry in northern New Jersey and has a waiting list of between 60 and 80 more on any given day. The need, she stresses, is actually growing. Five years ago, Table to Table was feeding 500 families; this year it might feed 1,300 in just one of the 200 locations it serves.

The organization gets its food from some of the largest grocery chains in the state, including ShopRite, Wegmans, Whole Foods and Trader Joe’s, as well as restaurants and other food retailers and wholesalers. (In fact, Trader Joe’s has instituted a policy that prohibits throwing out any food items.) Table to Table offers something most food pantries have a dearth of: fresh produce. The food its drivers pick up doesn’t always look perfect—sometimes the berries WAYS TO WASTE NOT are bruised and the root vegetables are misshapen—but it’s always There’s no single solution to the problem, because there’s no single fresh. And sometimes it is perfect, but it just didn’t move: No one at cause. But all the answers come down to the same thing, an aphothe restaurant ordered the eggplant; shoppers shied away from the rism from our grandparents’ era: Waste not, want not. white radishes.

Using the whole food item. In the restaurant industry, waste is Feeding the hungry doesn’t always mean feeding people. As easy—and some would say necessary. At The Hill in Closter, for Portscher notes, there are scraps that can’t easily be reused—things instance, chef and owner Ben Pollinger bakes bread daily and, he like corncobs and vegetable ends and parings. So he and a group of says, “I have to overproduce it—I can’t say, ‘Sorry, we ran out of other chefs send their bottom-of-the-food-chain castoffs to TeVaLand, bread.’” That goes for other menu items as well. And it’s not just a sanctuary farm in Hillburn, N.Y. near the Mahwah Pollinger. “Every restaurant that serves bread,” border, to feed the pigs, chickens, goats, rabbits and he notes, “has to buy or produce too much every other farm rescues. “It helps me,” says Portscher, day.” Plating an attractive meal also adds to the “because it’s less garbage that’s taken away, and problem of waste. When Kevin Portscher was in that means less money I have to pay my dumpster culinary school, he studied the classic cutting company. It helps the farm because it’s less money techniques—julienning, dicing, brunoise—that they have to spend on food and more money they make food beautiful. But when he opened his have available for vet services and other needs.” own restaurant, Village Green in Ridgewood, he Mandating “waste not, want not.” Increasingly, realized that in making beautiful food “you end government is recognizing the need to reduce food up with a lot of scrap.” As a business owner he waste and passing legislation to make it mandatory. was bothered by that, so he started devising Clinton Calabrese, assemblyman for Bergen County, ways to put that scrap to good use. is a sponsor of a bill, aimed at retailers, that was Today Portscher is celebrated for his approach designed to reduce food waste throughout New to reducing food waste: essentially, making use Jersey. “With businesses accounting for over 50 of every part of the food he works with. Because percent of all food waste,” Calabrese notes, “shiftrestaurants buy food in bulk, he tends to “crossing the burden of responsibility onto large food utilize” it. Rather than incorporate a different waste generators is a significant piece of the issue.” vegetable in every dish, for instance, he’ll use As originally written in 2018, the bill required busithe same one in different ways. He might serve —Kevin Portscher, owner, nesses and other organizations that generate large the same variety of mushroom as an appetizer, Village Green, Ridgewood amounts of food waste to divert it from landfills as part of a pasta dish, and in an entrée as well. and incinerators through composting and other He’ll freeze the mushroom stems and use them methods. But during the legislative process, amendlater in a risotto, a soup or a broth. While his apments were added that would have allowed some food waste to go to proach began as a way to save money, over time it’s morphed into a landfills and incinerators. Because of that, the bill was conditionally full-blown philosophy of cooking. “When you see how hard everyvetoed by Governor Phil Murphy, who has promised to sign it into body works to grow the vegetables, get them to market, get them law if it includes a new amendment overturning the allowances. into the restaurant,” he says, “you develop a respect for the product Calabrese also sponsored legislation, signed into law by the governor you’re using.” in May, directing the Department of Agriculture to establish a public Feeding the hungry. Before Pollinger opened The Hill, he was awareness campaign focused on food waste. “I believe crafting strateexecutive chef at New York’s celebrated Oceana. But it was in the gies that allow us to approach the issue from both the consumer and position of sous chef at Manhattan’s Tabla that he got his first lesson in food waste. “I made a mistake in the kitchen,” he says, “and cooked retail levels is integral,” he says, “if we hope to make progress toward our 2030 food waste reduction goals.” He’s referring to a bill signed in a tremendous amount of rice, way more than the restaurant needed.”

2017 by then-Governor Chris Christie. The plan is designed both to cut He admitted his error to the chef, who told him to call City Harvest, methane emissions and to address food insecurity. the New York City nonprofit that, like Table to Table, works with restaurants to feed those in need. It was a revelation that sparked REDUCING FOOD WASTE STARTS AT HOME what he calls “a very fruitful relationship” with the organization, so it While businesses and other large organizations generate much of felt natural, when he opened The Hill, to strike up a similar relationNew Jersey’s food waste, notes Brown, “a significant amount of ship with Table to Table; today he sits on its executive board. “I cook waste happens in individual households.” Stacey Antine, a regfor a living, to feed people,” he says. “But my career has been spent istered dietitian and founder of HealthBarn USA in Ridgewood, a cooking for people who have a choice—food security isn’t an issue center that teaches children about cooking and healthy eating, notes for them.” Like many chefs, he uses leftover food to feed his staff, but that individuals can make a significant dent in their food waste by there’s almost always more to spare, which inevitably goes to Table to changing some ingrained approaches to food preparation and disTable—and on to those in need. posal. “At HealthBarn,” she says, “we cook with more than 100 chilAs the organization’s president, Brown finds it mind-boggling dren per week, so reducing food waste is economically and environ“in a country of affluence, to have such incredible food insecurity.” restaurants, supermarkets and other facilities and distributes it to people in need. She notes that 42 million Americans, including 11 percent of all New Jersey residents, experience food insecurity; even in Bergen County, the state’s fourth wealthiest county, more than 70,000 residents, or 7.5 percent of the population, regularly face the prospect of hunger. Under these circumstances, says Brown, “to have so much food wasted when it could be used to feed people is unconscionable.”

On a more personal level, food waste costs us all money. On average, a family of four in Bergen County spends about $10,000 a year on food. If that household found a use for just half of the food it jettisons, it could save $2,000 annually.

“When you see how hard everybody works to grow the vegetables, get them to market, get them into the restaurant, you develop a respect for the product you’re using.”

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mentally important to us.” While most households feed a somewhat smaller group, the principles are applicable to families of any size.

Designate a special bin or shelf for leftovers. “Before we set the menu for the upcoming week,” says Antine, “we always check for what’s left over and still edible.” She recommends visiting the leftover bin for weekend lunches as well. “Quesadillas, tacos and pasta,” she says, “are great uses for leftover produce mixed with cheese.”

Freeze it for next time. “We don’t buy individually wrapped servings of meat or seafood because it’s just more packaging garbage,” Antine notes. “But if we buy the family size of chicken or ground meat, we immediately use what we need and freeze the rest.”

Use your senses instead of “use by” (or expiration) dates. Those dates are approximate and don’t necessarily mean the food has spoiled. “Always check the integrity of the food before getting rid of it,” Antine advises.

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Make soup. It’s the way our grandparents dealt with food castoffs, which can add flavor and texture to a variety of soups and stews. If you don’t like the way they look, purée the soup before serving.

Freeze fruit that’s starting to brown. Use frozen berries and bananas in smoothies.

Invest in a dehydrator. “It transforms aging fruits: grapes to raisins, bananas to banana chips, cherry tomatoes to ‘sun-dried’ tomatoes,” says Antine.

Store food items “oldest out.” “Line up your food in the refrigerator, freezer and cabinets with the open items up front, so you don’t end up with multiple open bottles and packages of the same thing, which creates unnecessary waste,” Antine advises.

If you absolutely can’t use it, then compost it, share it or donate it.

As more and more of us are discovering, unused food can be a problem, or it can be a useful resource.

NOVEMBER 2019

{ ESCAPES }

6 TASTES WORTH A TRIP

Foodies, pack your bags! These half-dozen culinary experiences are good enough— and distinctive enough—to beckon you across the seas. By Gianna Barone

CHOCOLATE IN ZURICH

It’s a simple fact that the Swiss are the inventors and purest purveyors of milk chocolate. But Zurich is where you’ll find the richest and most coveted chocolates of them all. Home to notable industry names such as Max Chocolatier and Lindt, the area is known for brisk Alpine air that is said to create better pasture conditions that help the local cows produce denser-than-usual milk for Swiss chocolate making.

For an immersive experience into the world of this delicious art form, Lindt offers private tours and chocolate-making classes at its factory in Kilchberg, adjacent to Lake Zurich on the outskirts of the city. Your Lindt Chocolate Experience ticket includes a short film on the history of chocolatemaking, a “buffet” of 30 different chocolate varietals to taste-test and a crash course on how to experience chocolate using all five senses, guided by a Maître Chocolatier. Sweet!

Let’s be honest: When you travel, there’s little more important than the food. A great deal of pride and artistry goes into sourcing, preparing and serving a region’s signature food, and tourism is all about embracing new experiences in a new landscape. What better way to enjoy a place than by savoring the delicious food item it’s proudest of?

So here’s a quick world tour of tastes your buds will remember forever.

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LEMONS IN SORRENTO

Say ciao to the world’s freshest citrus fruits when you jet over to the southern Italian countryside, home to the culinary world’s most superior lemon, the Femminello Sorrentino.

Lemons from the Sorrento region near Naples are plumper and more acidic than those on the neighboring Amalfi Coast, making them a beloved ingredient in the dishes of five-star chefs (Food Network’s Giada De Laurentiis is a known fan). In season all year, these yellow beauties are hailed for their unique tanginess. While you’ll find these lemons being used for a light splash of citrus on grilled swordfish or as the star of a moist lemon torte, skilled foodies flock to Sorrento to sip a fresh-pressed batch of limoncello, an Italian liqueur made from the steeped oils of fresh lemon peels and grappa (or vodka, for a modern spin). To get your sip of this popular dessert drink, order it at any fine-dining restaurant in Sorrento or head to Limonoro, a limoncello distillery in town where each bottle is made from hand-peeled lemons fresh-picked from trees along the coast. It offers customers samples galore and education on the limoncello-making process.

JALAPEÑO PEPPERS IN CHIHUAHUA

Vamanos! If you’re a fan of everything spicy, a trip to Chihuahua, Mexico’s No. 1 district for the cultivation of jalapeños, is a must. While the area is known for its massive cathedrals, Chihuahua’s more hidden regions along its scenic Copper Canyon mountain range have bustling agricultural fields that produce the spicy things, along with myriad other peppers long prevalent in Mexican—and now in American—cuisine.

Delete your Yelp! app and opt to spend your meals trekking in a week-long food tour such as Blue Corn Express, which takes you into the kitchens of several Chihuahua restaurants. Pick the brains of northern Mexican chefs who use local jalapeños in everything from grab-and-go burritos to more refined dishes such as a traditional carne asada.

PRETZELS IN BERLIN

KONA (COFFEE) IN KONA

Whether you prefer them from a cart on a busy Manhattan intersection or bite-sized and dipped in beer cheese with a local brew, pretzels are the ultimate salty snack. But there’s no place better to enjoy one than in the pretzel’s homeland: Germany.

The best of these twisted treats (called brezels by locals) hail from Berlin, and are by far the fluffiest and saltiest of their kind.

Visit Deutschland’s capital and you’ll be surrounded by hundreds of pretzel bakeries where you can stop by for a steamy, buttery bite. And while you may have snacked on varieties in the U.S. such as cinnamon-sugar or almond-crusted, serious street foodies who make the trip to Berlin can be caught snapping photos of pretzels with poppy, sunflower and pumpkin seeds.

To get a firsthand look at the traditional style of German pretzel-making, stop by the Brezel Company, which claims to be one of the few bakeries still using a traditional dough recipe for its pretzels. Pop in for one of Brezel’s bread masterpieces and a photo op with its giant wall of cooling pretzels for the picking.

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It’s a given that a trip to Hawaii includes getting sand between your toes on some of the most gorgeous beaches imaginable, but the Aloha State also offers breathtaking views of its local coffee farms. The Kona district of the Big Island is where Kona coffee is cultivated in orchards, and a trip to the region also provides views of the Mauna Loa volcano, which gives the land an immensely rich soil. Coffee lovers across the globe visit Kona to sip a fresh-ground cup brewed from local beans grown under the Hawaiian sunshine—they create a distinctly nutty taste. To get an up-close-and-personal look at the process from bean to brew, hop on one of the Kona Historical Society’s “living history” coffee farm tours.

You’ll spend the day learning about Kona’s coffee history, as actors in traditional Hawaiian farm outfits enact the labors that took place on the farms decades ago. You can freely explore the rows of coffee trees and, of course, perk up with a cup of hot, 100-percent pure Kona coffee.

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GREEN TEA IN WAZUKA

Umami is the newest flavor to be discovered amongst the basic tastes, but you’re probably very familiar with its savory flavor (think mushrooms, aged cheeses and tomatoes).

The biggest source of umami, which is Japanese for “good taste,” however, is green tea.

Tea aficionados should make the trip to Wazuka near Kyoto, affectionately known as “Japan’s most beautiful tea town,” where Uji matcha (the base for all green tea products) is plentiful on sprawling nearby farms that have been operating for as long as 800 years. Visitors looking for a piping-hot cup of the green stuff can take a private tour of a farm or participate in a two-week-long master class on tea presented by the Global Japanese Tea Association in Wazuka. You’ll experience the tea-making process, from hand-picking tea leaves to meeting the professional farmers who have perfected the art of cultivating matcha to sampling the fruits of your labor in a traditional Senchado tea ceremony.

ONE-PAN WONDERS

Spend more time with your family and less time in the kitchen with these low-maintenance yet full-flavored dishes.

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{ TASTES }

ROASTED LEG OF LAMB WITH BASIL, PECORINO, GARLIC & WINE Serves 6-8

INGREDIENTS

n2 ¼ cups finely grated pecorino cheese n 6 garlic cloves, finely grated n 3 Tbs. extra virgin olive oil, plus more if needed n ¹/³ cup basil leaves, plus more to serve (optional) n 4 lb. leg of lamb n 2 medium red onions, cut into wedges n 1¹/ ³ lb. small waxy potatoes, scrubbed, then halved or quartered, depending on size n ¾ lb. red and yellow cherry tomatoes, halved or quartered n 1 cup wine n sea salt flakes and freshly ground black pepper

DIRECTIONS

Preheat the oven to 450°F. Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil.

Tear the basil leaves, add them to the mortar and pound them too.

Place the leg of lamb in a roasting pan. Make deep incisions all over it and push the paste from the mortar down into them. You also can loosen the meat around the bone to make a pocket and push the paste into that too.

Season all over and place in the oven.

Roast for 15 minutes, then reduce the oven temperature to 375°F. Add the onions, potatoes and tomatoes to the roasting pan, toss them in the fat in the pan, adding a little more oil if it’s needed to moisten them, then season and roast for a final 45 minutes, adding the wine after 20 minutes. The lamb will be pink. If you prefer it more well done, cook it for a little longer.

Remove the lamb to a plate, cover with foil, insulate well (with old towels or tea towels), and leave to rest for 15 minutes. If the potatoes are tender, cover them and keep warm in a low oven while the lamb rests; if they’re still a bit firm, increase the oven temperature to 400°F, return the vegetables to the oven, uncovered, and cook until they’re ready.

Serve the lamb with the potatoes, tomatoes and onions, scattered with a few basil leaves, if you like.

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Not only is lamb a rich source of protein, but compared with other meats, it contains a high amount of conjugated linoleic acid, which has been shown to help burn fat. This protein-packed recipe provides a dose of iron, zinc and vitamin B12 from the meat, as well as antioxidants from the tomatoes and onions.”

—Julia S. Buckley, registered dietitian, Julia S. Buckley Nutrition, Ridgewood

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{ TASTES }

GREEK ZUCCHINI, POLENTA, FETA CHEESE & DILL “PIE” Serves 4, or 6-8 as a side dish

INGREDIENTS

n2 ¼ lbs. zucchini, cut into ³/4inch thick slices n 3 Tbs. extra virgin olive oil n 8 thin scallions, trimmed n 5 large eggs, lightly beaten n ²/³ cup Greek yogurt n scant ¼ cup instant polenta n scant 1 cup crumbled feta cheese n 1 cup finely grated kefalotyri or pecorino cheese n ¼ cup chopped dill leaves, any thick stalks discarded, plus more to serve n 3 garlic cloves, finely grated n sea salt flakes and freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F. Put the zucchini into a large roasting pan in which they can lie—more or less—in a single layer. Toss them with 2 Tbs. of the olive oil and season. Roast for 10 minutes, then add the scallions and trickle the remaining 1 Tbs. of olive oil over them. Return to the oven and roast for another 10-15 minutes. By this time, the zucchini should be tender when pierced with a sharp knife and the scallions slightly charred.

Reduce the oven temperature to 350°F. In a large bowl, mix together all the other ingredients and season well. Spoon the vegetables into a gratin dish; a cast-iron or tin-lined copper variety is best, because the metals conduct heat well. Pour the batter over the vegetables and bake in the oven for 15-20 minutes, or until just set, golden and slightly souffléd. Serve hot or warm, scattered with dill.

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Polenta is a good source of plantbased protein and fiber, especially for vegetarians. This dish is also low in saturated fat, so it’s great for those watching their heart health during the holiday season.”

—Liz Carrara, registered dietitian, Liz Carrara Nutrition, Ridgewood

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{ TASTES }

BAKED FENNEL WITH CRUSHED RED PEPPER & PARMESAN CHEESE Serves 6-8 as a side dish

INGREDIENTS

fennel bulbs 4 3 Tbs. extra virgin olive oil 2 garlic cloves, finely grated 3 tsp. fennel seeds, coarsely crushed in a mortar n 3 tsp. crushed red pepper n sea salt flakes and freshly ground black pepper n ½ cup finely grated parmesan cheese n n n n

DIRECTIONS

Preheat the oven to 400°F. Trim the tips of the fennel bulbs, halve the bulbs and remove any thicker or discolored outer leaves (reserve any little fronds you find). Cut each half into ¾-1 inchthick wedges, keeping them intact at the base. Toss in a bowl with the olive oil, garlic, fennel seeds, crushed red pepper, any reserved fennel fronds and plenty of seasoning. Put into a gratin dish and cover tightly with foil.

Bake for about 20 minutes (the underside should turn pale gold), then remove the foil, sprinkle on the parmesan and return to the oven for a final 10-15 minutes, or until the fennel is tender (check it by piercing a piece with a sharp knife) and the top is golden.

Fennel is a great source of fiber, which is crucial to digestive health and regularity, especially around the holidays when we tend to indulge more freely. It has also been shown to help in weight and cholesterol management. This dish will not only make your gut happy, but your skin will thank you for the dose of vitamin C and antiinflammatory benefits of both fennel and garlic.”

—Julia S. Buckley, registered dietitian, Julia S. Buckley Nutrition, Ridgewood

All recipes and photos are reprinted with permission from From the Oven to the Table by Diana Henry.

Photos by Laura Edwards © Hachette Book Group.

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{ POWER FOOD }

Get Culture with a Spoon

Greek yogurt has protein, calcium, vitamins and—yes—a bit of fat. What’s wrong with that?

The 1980s brought us several misguided fads, among them big hair, shoulder pads and a complete shunning of high-fat foods. Fortunately, we now know better, and avocado, coconut and dairy products such as Greek yogurt are allowed back in the house. For good reason too. Greek yogurt, made by fermenting milk and straining it three times to remove the whey, is a staple in a heart-healthy diet and contains probiotics that experts believe may aid the digestive system and help maintain a healthy gut. With less sugar and a bit more fat than regular yogurt, it can help stabilize your blood-glucose levels, leave you feeling satisfied longer and aid in keeping your weight in check. In other words, it’s a big, fat Greek health boon.

POWER UP Why Greek? Regular yogurt is strained only twice, leaving behind more whey and sugars. Greek or “strained” yogurt, on the other hand, is lower in sugar and more densely packed with the good stuff—protein, calcium and fat. A serving (²/³ cup) of plain Greek yogurt contains about 130 calories and 5 grams of naturally occurring sugar. It also provides 11 grams of muscle-building protein and 100 milligrams (or 10 percent of the daily recommended value) of bonestrengthening calcium. When Greek yogurt is made with whole milk, a serving has about eight grams of fat. Those concerned with fat intake can opt for a nonfat variety, which is produced with skim milk.

But a 2018 study suggested that high-fat dairy products can be more beneficial in boosting cardiovascular health and reducing inflammation than fat-free or low-fat products and that they can help the body store vitamin D. Yogurt also contains cultures called Lactobacillus bulgaricus and Streptococcus thermophilus, guthealthy probiotics that may benefit the digestive system. (Note: For a product to be labeled and sold as yogurt, the Food and Drug Administration requires that it be cultured with at least those two strains, but other probiotics are sometimes added to the products as well.)

Yogurt also may help prevent high blood pressure in women, more than other dairy products such as milk and cheese, according to a 2016 study presented at the American Heart Association’s annual conference. And it may be a mood booster. A 2017 study found that Lactobacillus in yogurt can lower blood levels of a compound called kynurenine, which is linked to depression.

BUY/STORE/SERVE When shopping for yogurt, you’ll want to look for a few things on the container.

Some products are heated after fermentation, a process that kills the active bacteria. To make sure you’re selecting a brand with all the health perks, check for a label that says “live and active cultures” on the side or underneath the container. Another thing to look for is the amount of sugar in the yogurt. Because it’s a dairy product, even plain Greek yogurt will have a nominal amount of naturally occurring sugar, and that’s OK. What you want to avoid, though, is flavored yogurt or a non-dairy yogurt, each of which can have upwards of 30 grams of added sugar in a serving. That’s more sugar than a doughnut contains and 5 full grams more than a day’s worth for women, according to the American Heart Association’s guidelines. Instead, buy plain Greek yogurt. If the tanginess is too much for your taste buds, add a teaspoon or two of honey or organic jam and top it off with some blueberries for an added boost of antioxidants.

When it comes to serving yogurt, parfaits or smoothies are the usual go-to. But think of it as something beyond simply a sweet and tangy snack. Mix yogurt with garlic, onions and herbs for a dip, or use it in place of mayo for sandwiches or when making chicken, tuna or potato salad.

It also can be put to work as a healthy substitute for sour cream on a sweet potato, on top of a burger or in baking recipes—remember, though, that heating the product will kill the healthy bacteria so it won’t have the digestive benefits it has when eaten cold.

—Liz Donovan

DID YOU KNOW? U.K. courts have ruled that in Britain a product marketed as Greek yogurt must, like Belgian beer, come from its namesake nation.

But no such rule applies in the U.S., and even the Brits can enjoy French toast from anywhere.

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Get a second opinion on your financial health.

Schedule a complimentary, face-to-face meeting with a Financial Advisor.

Investors have survived market swings and corrections before. But a twinge of uncertainty may have you wondering if you should get another opinion to help confirm your wealth is in the right place. That’s why we’ve made it as easy as we can to have a complimentary, face-to-face meeting with a Financial Advisor.

Maybe you just want to know if you’re really on track for retirement or if your investments could be better aligned to your goals. Or in the process of working hard for your money, you worry you’ve overlooked some necessary steps to transfer your wealth.

Whatever’s on your mind, we’re here to listen, and we’ll help you evaluate your plan. It’s free, and there’s no obligation. Then you can decide if your wealth is getting the care it deserves.

WEALTH MANAGEMENT | INVESTMENT PLANNING | RETIREMENT

Andrew Kevlahan Senior Financial Advisor Managing Director – Investments 461 From Rd., Ste. 235, Second Fl. Paramus, NJ 07652 Direct: 973-610-9311 andrew.kevlahan@wellsfargo.com andrewkevlahan.wfadv.com Investment and Insurance Products:

NOT FDIC Insured

NO Bank Guarantee

Mark J. Denny Senior Financial Advisor First Vice President – Investments 485 Chestnut Ridge Rd. Woodcliff Lake, NJ 07677 Direct: 201-615-6618 mark.j.denny@wellsfargo.com home.wellsfargoadvisors.com/mark.denny MAY Lose Value

Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. © 2015 Wells Fargo Clearing Services, LLC. All rights reserved. CAR-1018-02593 A1951 IHA-6586539

Michael Donahue Financial Advisor Vice President – Investments 1210 Hamburg Turnpike, First Fl. Wayne, NJ 07470 Direct: 201-787-7324 michael.donahue2@wellsfargo.com home.wellsfargoadvisors.com/michael.donahue2

SPECIAL ADVERTISING SECTION

LEADERS IN GIVING BACK TERRIE O’CONNOR REALTORS On November 21, “Team Terrie O’Connor Cares for Covenant House”, made up of staff and associates, will spend the night away from the comfort of their homes to raise awareness about homeless youth in New Jersey. They will experience what it is like to be homeless, sleeping outside in Newark. The company is known for helping customers find the perfect home. This is one way to give back, ensuring homeless youth have a place to call home. This is the eighth annual Sleep Out planned by Covenant House and the company’s third year raising funds for this worthy cause.

LEADERS

IN GIVING BACK

To donate please visit sleepout.org/team/7954

TERRIE O’CONNOR REALTORS GIVING BACK LeadersInGivingBack_FP_Cover_V1_VM.indd 1

300G Lake St., Ramsey, NJ 07446 201.786.9055 | tocr.com

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201-786-9055 www.tocr.com

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LEADERS IN GIVING BACK

PROFESSIONAL HEARING AID CENTER

Giving the Gift of Better Hearing!

AN INTERVIEW WITH

Mark P. Salvesen, BC-HIS

NJ Hearing Aid Dispenser Supervising License #535*

and Peggy J. Stanlick, BC-HIS

NJ Hearing Aid Dispenser Supervising License #1086* *Certified by the National Board for Certification in Hearing Instrument Sciences

The season of giving is upon us and as we reflect on a wonderful year, we are reminded of WHY we strive for excellence every day. As a family owned and operated company we are fortunate to be our “own bosses”; however, more importantly we value the freedom that affords us to give back to our community, our patients, and those who would not otherwise be able to receive the gift of hearing. We are humbled to work with global manufacturing leaders in the Hearing Industry that share our values and have a streamlined process that helps us, as the business owners, give back to our patients.

What are you passionate about when it comes to hearing?

Hearing is NOT a luxury. We are most passionate about spreading awareness and breaking the stigma associated with hearing loss.

Helping someone to hear and reconnect with friends and family brings inexplicable joy and humility. We are diligently working to change the lives of every patient who walks through our doors. Through hearing, we are able to greatly improve a patient’s quality of life and allow them to live a life where they feel social, included, and PRESENT again.

What are some of the ways that you give back to those in need?

The HEAR-O program gives hearing through the gift of used hearing aids. We have been a collection center for over 30 years for the Starkey Hearing Foundation. We work directly with Starkey through their incredible Hear Now Program. We are humbled by our patients’ generosity in donating over 100 hearing aids to this program from our office alone. We have GREAT patients! In turn, these hearing aids are repurposed or salvaged for parts and used to fit those in need who can’t afford hearing aids.

PROFESSIONAL HEARING AID CENTER GIVING BACK 681 Main St., Hackensack, NJ 07601 201.343.1980 PROFESSIONALHEARINGAIDS.NET

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Hear Better for the Holidays!

“Helping you hear better is our passion, not just our business.”

As your “hometown” hearing experts, we promise to provide you with not only the latest in cutting edge hearing technology, but the kind of guidance and support you should expect from a third generation family owned and operated company. The same kind we’ve delivered to all of our patients for over thirty years.

Call For Your Free Hearing Test And Consultation By Our Award Winning Board Certified* Specialists.

Now Accepting New Patients! Free Second Opinion!

Nationally Recognized*, Locally Preferred.

Mark P. Salvesen, BC-HIS* NJ Hearing Aid Dispenser Supervising License No. 535 Peggy J. Stanlick, BC-HIS* NJ Hearing Aid Dispenser Supervising License No. 1086 *Certified by the National Board for Certification in Hearing Instrument Sciences

30

YEARS

681 Main Street Hackensack, NJ 07601

Call today for an appointment CARE

A Customer Assistance Program of the Better Business Bureau®

201-343-1980

FREE AMPLE ON-SITE PARKING www.professionalhearingaids.net

RESULTS MAY VARY DUE TO SEVERITY AND DURATION OF HEARING LOSS • INVISIBILITY MAY VARY DUE TO YOUR ANATOMY.

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LEADERS IN GIVING BACK

THE GLORIA FOUNDATION

Brings awareness to domestic abuse AN INTERVIEW WITH

Karen Arakelian Founder

What inspired you to focus on domestic abuse?

My late mother, Gloria, was a victim of domestic violence and I understand the embarrassment, shame and the low-self esteem of everyone involved. Every nine seconds a woman is beaten or abused.

It’s hard to fix, but the first step is recognizing that it’s happening which is why I began the foundation in 2013.

KAREN ARAKELIAN, FOUNDER, THE GLORIA FOUNDATION AND OWNER, WHITE HOUSE DESIGNS FOR LIFE

How do you raise money?

What is your goal for the Gloria Foundation?

The foundation receives the profits from Design Consign, our upscale consignment store which is the philanthropic wing of my business. Past fundraisers have included “A Night at the Waterside” at the Waterside restaurant in North Bergen raising $25,000 to support Jersey Battered Women’s Service’s Morris Family Justice Center. Our annual “Taste of Italy” event held in September at Design Consign features music under the stars with local Italian restaurants and vendors donating food, wine, vodka and many silent auction items. Our latest “Taste of Italy” raised almost $30,000 for Partners for Women and Justice for their pro-bono legal work. We also have frequent smaller fundraisers, such as our Spring Handbag Bingo proceeds of which benefitted Oasis in Paterson. All proceeds of our events go to local domestic violence organizations to help turn survivors into strivers!

Our mission is to bring awareness to domestic violence and help give women the tools they need to exit an abusive relationship. Our commitment includes our $100,000 pledge over five years to support The Morris Family Justice Center which offers victims protection and services to move forward. Our dream is to have a Family Justice Center in every county. To date we have raised and given away over $300,000!

How can readers help?

Attend our fun events, become involved with our shop, or by direct donation. Our wonderful board of directors is seeking new members so if you have a heart for this very important cause, please contact us! We put every dollar raised into supporting domestic violence victims and their families and would love to have you on board!

THE GLORIA FOUNDATION GIVING BACK 1221 Bloomfield Ave., Fairfield, NJ 07004 973.287.6246 THEGLORIAFOUNDATION.ORG

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COME SEE WHY WE WON

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VISIT OUR SHOWROOMS & SEE HOW OUR DESIGN EXPERTS CAN FULFILL ALL YOUR HOME FURNISHINGS DREAMS For all your fabric, furniture and wall covering needs, stop by White House Design Resource for one stop shopping!

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Take ADVANTAGE OF OUR DESIGN EXPERTISE and complete HUNTER DOUGLAS Centurion Showroom when covering your windows!

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LEADERS IN GIVING BACK

HOLY NAME MEDICAL CENTER

Hospice Care Should be About Living, Not Dying

CHARLES VIALOTTI, MD

AN INTERVIEW WITH

Charles Vialotti, MD • Medical Director and Physician-in-Residence • Holy Name Medical Center’s Villa Marie Claire Residential Hospice • Former Director of Radiation Oncology Patricia Lynch Cancer Center at Holy Name

Dr. Vialotti, you have been an advocate for hospice care for almost 38 years, since establishing one of the first hospice programs in northern New Jersey. Why is hospice care, such as what is provided at Villa Marie Claire, beneficial to patients?

Many individuals view hospice as a program that only offers death with dignity to people at the end of life’s journey. In fact, hospice is about life—about living life’s final journey with the greatest dignity, compassion, and joy. At Villa Marie Claire we embrace our residents and their families as our unit of care, restoring normal family relationships and encouraging comfort, peace, and love.

Several years ago, you moved from your New York City apartment to live at Villa Marie Claire so you can be available to patients and their families whenever their time of need. Why is it important to you to reside with your patients?

By residing in the Villa, I have the unique opportunity to travel with families on their loved ones’ final journey. The conversations we have focus on understanding the resident’s condition and helping with the process of life review, establishing trust, and embarking on a yearlong

bereavement support process with our expert, compassionate counseling team. We have enriched the lives of our families by hosting weddings, birthday and anniversary celebrations, and art exhibits. We will soon offer expanded indoor and outdoor spaces for family enjoyment, including a horse paddock, full outdoor kitchen, and multiple waterfalls.

How does residential hospice care benefit patients’ families?

All our patients have private rooms, and overnight accommodations are available for a loved one. Villa Marie Claire can remove stress and guilt often experienced by families and caregivers who are trying to care for their dying loved ones at home. Here we can help the family focus on each other. Patients also rest easy knowing their loved ones are offered months of bereavement counseling and other support after they die.

HOLY NAME MEDICAL CENTER GIVING BACK 12 West Saddle River Rd., Saddle River, NJ 07458 201.783.8870 VILLAMARIECLAIRE.ORG

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Zankhana Raval, MD Interventional Cardiologist Teaneck, NJ

COM PA S S ION DOE S N’T JUST M A K E Y O U F E E L B E T T E R, I T H E L P S Y O U H E A L B E T T E R. When Dr. Raval wanted a hospital that could match her commitment to compassionate care, she found a home at Holy Name. When she asked for the opportunity to succeed, we gave her the tools and technology to go beyond. And when she didn’t want to feel like just another staff member, we made her feel like a family member.

ThisPlaceIsDifferent.org

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LEADERS IN GIVING BACK

CHUBACK MEDICAL GROUP

For Chuback Medical Group, Team Work Makes the Dream Work for Feeding the Hungry in New Jersey.

For several years, Chuback Medical Group has been supporting the efforts of Table to Table in its mission to feed the 1 million+ hungry people in NJ everyday.

A fleet of Table to Table trucks roll out every day to collect food from over 150 supermarkets and restaurants. The unconsumed but fresh food is then delivered to the 200 locations that include soup kitchens, senior homes, and schools where it is re-prepared and served. Their mission of linking excess food with people in need has become so important to the struggling families of NJ, our seniors and veterans as well.

“I cannot think of a worthier organization that has such direct and continuous impact in our community. They have found a way to not only prevent tremendous amounts of nutritious food from being wasted, but to also distribute it to the people who need it most”, says Chuback Medical’s CEO, Diane Chuback. “I’m also impressed by the efficiency of their operations whereby every dollar donated translates into 10 meals!”

Chuback Medical Group supports Table to Table at every one of it’s Open House or Ladies’ Night Out events. “We set up a fishbowl for donation dollars, and create fun incentives for people to give more. In addition, we pledge a percentage of the night’s proceeds to Table to Table”, says Chuback, “but more importantly, by the end of the night, I know we’ve created a greater awareness for this amazing organization.”

Chuback also attends several outside events for Table to Table sponsored by members of the community and prominent retail partners such as Neiman Marcus. “These luncheon events build so much support for Table to Table but also serve as a means to introduce local authors, designers, and vendors. They are the perfect example of what the power of community can accomplish!”

CHUBACK MEDICAL GROUP GIVING BACK 205 Robin Rd., Suite 333, Paramus, NJ 07652 201.907.1934 CHUBACKMEDICAL.COM

WHAT DO ALL OF THESE DOCTORS HAVE IN COMMON? Brendan Sullivan, MD David Porter, DO Maher Bahdri, MD Gregory Sullivan, MD Jared Sullivan, MD Barbara Mettler, DPM Marc Notari, DPM Robert Fogari, MD Robert Perri, DDS Gary Muccino, MD

Adam Lesiczka, MD Raashan Williams, MD Paul DeMuro, MD Michael Giuliano, MD Nagi Eltemsah, MD Bruce Goldenberg, MD Richard Izquierdo, MD Linda Maioriano, DDS Rudolfo Munera, MD Ann Wry, MD

Morris Bellifemine, MD Cary Chiang, MD Norman Levine, MD Sam Hajal, MD Ruba Hanna, MD Charles Pace, DDS Rajnik Raab, MD Rafael Levin, MD Mildred Largoza, MD Rodrigo Largoza, MD

They All Chose Dr. Chuback When They or a Family Member Needed Varicose Vein Treatment.

John A. Chuback, MD, RPVI, FACS The Doctor’s Doctor

Hover your phone camera here to see why Chuback Vein Center is the premier choice of health professionals in NJ.

205 Robin Road, Suite 333 Paramus, NJ 07652 201-907-1934 | www.chubackmedical.com

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Rescue.

Deliver.

Repeat.

NEARLY 1

MILLION PEOPLE IN NJ FACE HUNGER EACH DAY.

TABLE TO TABLE

RESCUED

JUST

$25

AND DELIVERED ENOUGH FRESH FOOD FOR

180 MILLION HEALTHY MEALS SINCE 1999

PROVIDES

DONATE www.tabletotable.org Reference Code: FEEDNNJ

250

MEALS

ASK THE HEALTH PRO

I’ve had nasal congestion, facial pressure and a headache for more than a week. Could this be more than a cold?

The common cold is usually caused by viruses, but what if nasal congestion, facial pressure and headaches persist? The sinuses, which are under your cheeks, between your eyes, and on your lower forehead, can become infected. After 10 days of cold symptoms, most patients should take an antibiotic. When antibiotics don’t correct the condition, a visit to an Ear Nose and Throat Surgeon is warranted, because other issues can exist which predispose patients to chronic sinusitis. Our video technology allows patients to see what’s going on in their nose and near their sinuses with our in-office endoscopy. This allows us to make sure no other issues exist, such as nasal polyps, which in rare circumstances, can be malignant.

SERVICES OFFERED: • Cosmetic • ENT • Ophthalmology • Optical Boutique • Pediatrics

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NJ EYE AND EAR 23 West Palisade Ave., Englewood, NJ 07631 | 201.408.4441 njeyeandear.com

• Double Board-certified in Otolaryngology and Facial Plastic and Reconstructive Surgery • Leading Hair Restoration specialist in the New York and New Jersey area

Selling Bergen County since 1993 Turn key home in a top school district! Come and see what this bi-level has to offer, fully renovated on a quiet street. The main level has an open concept throughout the kitchen, dining room, and living room, with sliding glass doors providing direct access to the beautiful yard.

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NEW JERSEY OFFICE: 60 Grand Ave., Suite 204, Englewood, NJ 07631 201.567.3117 NEW YORK OFFICE: 80 Eighth Ave., Suite 1108, New York, NY 10011 212.627.7727 Nancé Agresta, LCSW, CASAC, NCACII Kimberly Agresta, MSW, LCSW

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{ SPIRITS }

Warm Wine, Then Dine With spices and flavors heated to perfection, this flavorful drink will “wow” at any holiday party.

SLOW COOKER MULLED WINE Serves 10 to 12

INGREDIENTS

■ 2 bottles red wine, such as Cabernet Sauvignon ■ ½ cup brandy ■ ½ cup maple syrup ■ 4 whole cloves ■ 2 whole star anise pods ■ 2 3-inch cinnamon sticks ■ peel of ½ orange, white pith removed ■ cinnamon sticks, star anise pods, orange peel or slices or cranberries, for optional garnishes

This aromatic drink embodies the perfect fall libation. It would pair nicely with lamb chops with a cabernetdemi-glace.”

—Christopher Citro, chef partner, Fleming’s Prime Steakhouse & Wine Bar, Edgewater

INSTRUCTIONS

■ Combine the wine, brandy, maple syrup, cloves, star anise pods, cinnamon sticks and orange peel together in a 3-4 quart slow cooker.

■ Cover and heat on the “low” setting until hot, about one hour.

■ Reduce heat to warm.

Ladle into mugs or heatproof glasses and garnish as desired.

Recipe courtesy of thekitchn.com

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{ ON THE TOWN }

Gatherings A who’s-who of Bergen County stepped out to celebrate at our Bergen Wine & Food Experience.

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2019 BERGEN WINE & FOOD EXPERIENCE BERGEN magazine’s annual Readers’ Choice Awards celebration, renamed the Bergen Wine & Food Experience, was held for the first time at the Edgewood Country Club in River Vale, where staff, readers, family and friends sampled delicious food and drinks from some of the county’s top restaurants and businesses. Attendees also enjoyed live music and other entertainment as well as raffles from the best-of-the-best local vendors.

1 Guests enjoy food and drink samples while mingling at the Bergen Wine & Food Experience. 2 Cars from Jaguar Land Rover of Englewood welcome party-goers. 3 A sax soloist delights the crowd. 4 Members of The Toll Brothers team. 5 Katie Fisher, Larry LaScola and Tony Beglino from Gary’s Wine & Marketplace. 6 Biggie’s, with locations in Ramsey and Carlstadt, serves up shrimp appetizers. 7 Tony Beglino from Gary’s Wine & Marketplace. 8 John Cioletti (center) and the staff of Reno’s Appliances.

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Chris Marksbury

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9 Anthony Villanueva, executive chef at Edgewood Country Club, with BERGEN Editor-in-Chief Rita 8 Guarna. 10 Courtney Phillips, communications manager, Paulette Strauss, managing director of membership and marketing, and Candice Timmerman, event coordinator at Edgewood Country Club. 11 Katherine Conners of Wide World Ferrari.

12 The staff at Wells Fargo. 13 Angela Kuhn, director of marketing and business development at IGEA Brain & Spine, with Rosa Schiro. 14 Trumpet players entertain guests outside on the terrace. 15 Melanie Statlander, Cat Garruto, Carolyn Whitaker and Sharon Christian of California Closets. 16 BERGEN’s Mary Masciale and Bridget Juliano with Carole Lotito.

17 Julie Kinner, director of recipient relations and community affairs at Table to Table. 18 Gregg Lobel, M.D., Jeff Pavell, D.O., Mazyar Ghanaat, M.D., and Michelle Ghanaat of Englewood Health.

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{ ON THE TOWN }

Be There

From festivals and fundraisers to concerts and competitions, there’s something for everyone this month in Bergen County.

NOV 9 Don’t forget to pack your tiara when you and your little ones join in the PRINCESS SING ALONG PART 2! performance at Westfield Garden State Plaza in Paramus presented by BergenPAC. Stop by for adorable photo ops with some of your favorite Disney gals while you jam out to songs from their hit movies. Showtimes range from 10 a.m. to 1 p.m., and admission is FREE. For location information and to RSVP, check out westfield.com/gardenstateplaza/ events.

NOV 10 Calling all doll and toy collectors: Mark your calendars for the annual JMK HOLIDAY DOLL & BEAR SHOW at the Hilton Hotel in Hasbrouck Heights to check out the expo’s display of contemporary and vintage pieces. The show, running from 10 a.m. to 4 p.m., also features doll houses, teddy bears, doll accessories and a station for major and minor doll repairs. Tickets are $7 for adults and $1 for kids ages 12 and under. For more information, visit dollshowusa.com.

NOV 11 Whether or not you have the day off for Veterans Day, give thanks to the men and women who served our country in the armed forces at American Legion Post 53’s annual VETERANS DAY SERVICE. Held in Memorial Park at Van Neste Square Memorial Park in Ridgewood, the ceremony will begin promptly at 11 a.m. to commemorate the exact time of the signing of the Armistice in 1914 and the official end of WWI. Visit ridgewoodamericanlegionpost53.org for more information.

NOV 12 Enjoy the hits of legendary crooner Paul Anka as he sings his biggest chart-toppers and the songs of his late-great inspiration, Frank Sinatra, in his new show PAUL ANKA–ANKA SINGS SINATRA at BergenPAC. The “Diana” singer will cover Sinatra’s classics in a medley of their music for a night that is uniquely his way. Tickets start at $59, and showtime is 8 p.m. For more information, visit bergenpac.org.

NOV 12 Are you a parent of a child with ADHD? The Brain Balance Centers of Bergen County in Waldwick is hosting UNDERSTANDING ADHD: A PARENT SEMINAR that educates moms and dads on the symptoms of ADHD and the ways to help children academically and socially. The FREE event held at 140 Hopper Ave. in Waldwick from 6–7:30 p.m. also connects parents with the Brain Balance team and its programs. Visit brainbalancecenters.com/bergen-county for more information.

NOV 13 It’s never too early to start holiday shopping!

The Franklin Lakes Branch of the Valley Hospital Auxiliary is hosting its PRE-HOLIDAY BRUNCH & BOUTIQUE fundraiser from 10 a.m.–3 p.m. at the

November 9 PRINCESS SING ALONG PART 2

Indian Trail Club in Franklin Lakes. The shopping extravaganza will include 40 purveyors of jewelry, clothing, accessories, home décor and more as well as a silent auction and 50/50. Proceeds will go to building a pediatric section of the hospital’s emergency department and an endowment for Butterflies, a palliative care program for chronically ill children. Tickets are $48 and can be purchased by mailing a check to the Franklin Lakes Branch of Valley Hospital. Visit valleyhealth.com for more information.

NOV 15

NOV 14

If you’re “The One Who’s Seen Every Episode of Friends,” grab your five best pals and head over to Humdingers in Paramus for FRIENDSGIVING TRIVIA from 8-10 p.m. The entire game will feature questions from the numerous Thanksgiving-themed episodes of the popular NBC sitcom, so you should probably binge-watch them all in advance. You know, for research purposes. This is a FREE event. For more information and to register, head to humdingersnj.com.

If your little one loves to build, let his or her creativity flow at this month’s LEGO LEAGUE event at the Leonia Public Library’s Children’s Room. Tiny future architects can stack and construct to their hearts’ content from 3:30–4:30 p.m., and their masterpieces will be on display for a whole month in the room following their session. This event is FREE, and no registration is required. For more information, call 201.592.5777.

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Get ready for a night of laughs at Waldwick Chamber of Commerce’s COMEDY NIGHT at St. Luke’s Church in Ho-Ho-Kus, featuring comedians Brett Druck, Mike Gaffney and Natty Bumpercar from Ginger Ninjas Productions. Part of the proceeds from your $35 admission will be donated to the Center for Hope & Safety, a resource for victims of domestic violence.

Doors open at 7 p.m. For tickets and more information, go to thewaldwickchamberofcommerce.com.

NOV 15

November 22 BRAHMS SYMPHONY NO. 3

NOV 16 Peruse the vintage jewelry and bags up for sale at A FAIR IN THE FALL at All Saints Episcopal Church in Leonia. Stop by from 10 a.m.–3 p.m to shop the holiday gift bazaar, pick up freshly baked goodies and test your luck in a tricky tray and 50/50 raffle.

Proceeds will benefit the Center for Hope and Safety, a local nonprofit that provides resources for domestic violence victims. Admission is FREE. For more info, check out @allsaintsleonia on Facebook.

NOV 17 Lace up your sneakers and head over to Overpeck County Park for the inaugural RIDGEFIELD PARK SOCCER ASSOCIATION TURKEY TROT 5K RUN/ WALK, sponsored by the Ridgefield Park Soccer Association and Ridgefield Park Fire Department Truck Co. 2. The race will be held from 9 a.m.–noon and consists of a full 5K run or a one-mile walk option.

Registration is $35 for the run and $25 for the walk. To sign up, visit runsignup.com.

NOV 17 Giving back doesn’t have to be ruff. Come out to support the pups of Bergen County at the PEACE4PAWS BENEFIT LUNCHEON from 12:30–4:30 p.m. at Gerry’s Place in Norwood. The event, run by Peace4Paws in Westwood, includes a three-course lunch, a silent auction, raffle prizes, goody bags and more.

Proceeds go toward the

November 12 PAUL ANKA

medical treatment for homeless dogs in the area. Tickets are $60 for adults, $50 for seniors and $35 for kids.

For more information, visit peace4paws.org.

NOV 18 Looking to get a leg-up on your business savvy?

SCORE Northeast New Jersey has just the seminar.

Check out the SHARPEN YOUR CRITICAL SELLING SKILLS FOR BUSINESS SUCCESS workshop, led by SCORE mentor Larry Matte, from 6:30–8:45 p.m. at the Bergen County Building in Hackensack, where you’ll learn what techniques you can implement to up your sales at work. A ticket is $10 when you register online and $20 at the door. To register and get more information, go to northeastnj.score.org.

NOV 20 Have a story that deserves to be heard? Tell it loud and proud at DO TELL! STORY NIGHT at the Ethical Culture Society of Bergen County Meeting House in Teaneck from 7:30–9 p.m. The meet-up includes interactive storytelling games, participatory storytelling and long-form orations from guests. Listeners are also welcome. Admission is FREE. To confirm your spot, go to ethicalfocus.org.

NOV 21 Test your health knowledge at the 5TH ANNUAL BERGEN CHIP WELLNESS CONFERENCE at Bergen Community College in Paramus, running from 9 a.m. to 4:30 p.m. This year’s conference is all about “Facts vs.

Myths,” where professionals from the Bergen County CHIP Mental Health and Substance Abuse Task Force will give myth-busting presentations on topics like nutrition and medical marijuana. This event is FREE. To register and get more information, email Marla at mklein@co.bergen.nj.us.

NOV 22 You don’t need to trek out to Manhattan to hear a melodic orchestra when Bergen County has its very own. Artistic director Brent Chancellor will lead the Ridgewood Symphony Orchestra and soloist Kathleen Nester in a performance of BRAHMS SYMPHONY NO. 3 at West Side Presbyterian Church in Ridgewood. Doors open at 8 p.m. General admission is $35 a person, $25 for seniors and $5 for students with a valid student ID. For more information and to buy tickets, go to ridgewoodsymphony.org.

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NOV 23 Witness the beauty of the scenic peaks and valleys of Montana’s mountain ranges, all without leaving the county. Mahwah Public Library will present photographer Frederick Dammont’s photo essay GLACIER NATIONAL PARK: THE PEARL OF THE ROCKIES, along with a narration by the artist at 2 p.m. This is a FREE event, and seats are first come, first serve. Check out mahwahlibrary.org for more.

NOV 24 It’s a battle of East Coast vs. West Coast when the NEW YORK JETS PLAY THE OAKLAND RAIDERS at MetLife Stadium in East Rutherford. This game marks the first time the Raiders will play the Jets on their home turf since 2014, so you’re sure to watch an exciting matchup on the gridiron. Gates open at 11 a.m., and kick-off is at 1 p.m. Tickets start at $31 and vary in price. Get yours at ticketmaster.com.

NOV 29–30 Celebrate the day after Thanksgiving by gearing up for the next big holiday of the season: Christmas! The ORCHARD OF LIGHTS AT DEMAREST FARMS in Hillsdale will be illuminated with 32 acres of holiday light displays that you can enjoy while traveling by hayride and sipping on hot cocoa. Santa also will stop by to take photos with the little ones. The festivities begin at 5:30 p.m., and tickets are $15 for adults and $12 for children ages 2 to 12. To buy tickets and get more information, go to demarestfarms.com.

NOV 30 Discover the rich cinematic history of Fort Lee when you join the FORT LEE HISTORY WALKING TOUR presented by the Fort Lee Barrymore Film Center.

The guided walk will bring you to two nightclubs and Cliffhanger Point—sites that were featured in movie serials starring silent film actress Pearl White. The FREE tour leaves at noon from the Fort Lee Museum.

Hiking boots are recommended. For more information, visit barrymorefilmcenter.org.

Send event listings to: BERGEN, 1 Maynard Dr., Park Ridge, NJ 07656; or email us at editor@wainscotmedia.com. Listings must be received two months before the event and must include a phone number or website that will be published. Share events online by clicking the “Submit an Event” link below the Community Calendar at bergenmag.com.

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SPECIAL ADVERTISING SECTION

HOLIDAY FOOD & DINING SHOWCASE

BIGGIE’S

BLACK BULL STEAKHOUSE

Join us in Carlstadt for quality food, excellent service, a great value and a friendly atmosphere.

There is sure to be something for everyone on our large and diverse menu. An excellent place to catch this season’s games or join us for happy hour and any one of our daily specials. For dine-in, take out, or your private event, we hope to see you at Biggie’s soon!

430 RT. 17 SOUTH, CARLSTADT, NJ 07072 201.933.4000 | BIGGIES.COM

Imagine a 2-story restaurant with 2 bars, soft evening music and a romantic setting for you and your significant other. Now imagine you don’t have to go into New York City to enjoy NYC quality food and service because we’re right here in Riverdale, NJ. Black Bull Steakhouse & Seafood is your destination for lunch, dinner and after dinner drinks. We are available for private events and can accommodate as many 400 people. Your table is waiting!

88 NEWARK POMPTON TPKE. RIVERDALE, NJ 07457 973.831.2825 BLACKBULLSTEAKHOUSE.COM

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CAFÉ ITALIANO RISTORANTE & BAR

If you haven’t dined out lately, or if you’ve been looking for a place with a unique atmosphere to take someone special, then you owe it to yourself to visit Cafe Italiano Ristorante & Bar, one of the best Bergen County NJ Italian restaurants, located in Englewood Cliffs, New Jersey. We offer the most authentic Italian pasta and risotto, fresh seafood, milkfed veal, steaks, and chops, creative chef specials in a cozy and charming atmosphere.

14 SYLVAN AVE. ENGLEWOOD CLIFFS, NJ 07632 201.461.5041 | CAFEITALIANO.NET

10/25/19 10:37 AM

HOLIDAY FOOD & DINING SHOWCASE

FABULOUS FOODS EVENTS & CATERING

Fabulous Foods Events & Catering is awarded 2019 Best Catering Company! We take pride in what we do, creating Fabulous experiences for every occasion. Let our team assist you in planning your social & business holiday parties in your home, office or one of our fabulous venues. Our team will handle all your needs from staffing, rentals, décor, planning, design, entertainment & more. Our 40 plus years’ experience building relationships by creating unforgettable celebrations. @fabulousfoodsevents SERVING NY & NJ 201.896.8800 | FAB-FOODS.COM

HO-HO-KUS INN & TAVERN

132 VETERANS PLAZA, DUMONT, NJ 07628 201.384.7767 | ILMULINODUMONT.COM

THE MARKET BASKET

The Market Basket opened its doors in 1960 as a family-run gourmet market and catering company. More than 50 years and 3 generations later, The Market Basket is still recognized as one of New Jersey’s best gourmet grocery stores. Open 7 days a week, customers can treat themselves to storemade prepared foods, hand selected produce, an expansive deli, prime meat, fresh seafood, storemade baked goods and so much more.

813 FRANKLIN LAKE RD. FRANKLIN LAKES, NJ 07417 300 SICOMAC AVE., WYCKOFF, NJ 07481 201.891.2000 | MARKETBASKET.COM

ORGANICA NATURAL FOODS

Listed on the National Register of Historic Places, and favorite neighborhood gem among locals, the Ho-Ho-Kus Inn & Tavern is open for lunch and dinner seven days a week, offering classic American cuisine, craft beer, wine spectator awardwinning wines, hand-crafted seasonal cocktails, weekly specials and monthly events. Book your private event with us in any number of our stylish, well-appointed rooms with fireplace, or outdoor bluestone patio for an intimate, customized experience.

1 EAST FRANKLIN TPKE. HO-HO-KUS, NJ 07423 201.445.4115 | HOHOKUSINN.COM

IL MULINO

From the hearty Italian favorites, to the lighter lunch options, Il Mulino can accommodate any craving that you may have. With one visit, we hope to have you coming back again and again.

Let Il Mulino, one of the most sought after Bergen County Italian restaurants become your new home away from home. Come down to Il Mulino, one of the best Italian restaurants Bergen County NJ has to offer and experience for yourself, what true Italian cuisine tastes like.

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Located in Northern Bergen County and just 10 miles from the George Washington Bridge and neighboring Rockland County, Organica Natural Foods is the metro area’s premier natural and organic food market and gourmet culinary experience. Established in 1978 as a two aisle market, Organica has expanded into an award winning specialty food market offering an expansive array of healthy and hearty gourmet prepared dishes, homemade bakery items, catering, organic juice bar, organic produce department, organic groceries. Being recognized for its standard to support the non-GMO project you can find the highest quality storewide and an attentive staff passionate for providing outstanding customer service.

246 LIVINGSTON ST., NORTHVALE, NJ 07647 ORGANICANATURALFOODS.COM

SAYOLA RESTAURANT

At Sayola Restaurant, we offer more than just good food. In Tenafly and Montclair,

we celebrate Spanish culture to its fullest. Here, families come together to indulge in our tempting paella and to create long-lasting friendships. We are the first of our kind in both areas. No other restaurant offers such an incredible array of mouthwatering Spanish dishes and exquisite tapas, as well as an excellent selection of wines and cocktails.

50 PROSPECT TERR., TENAFLY, NJ 07670 201.871.2182 38 VALLEY RD., MONTCLAIR, NJ 07042 862.333.4499

STATE LINE DINER

State Line Diner has been family owned and operated for over 42 years. Located in Mahwah, New Jersey, the reason behind our continued success is our usage of high quality ingredients in our vast menu, in addition to our family-friendly atmosphere. All our steaks are Certified Angus, and they’ve continued that tradition by now serving only Harvestland No Antibiotics Ever chicken breast!

375 NJ-17, MAHWAH, NJ 07430 201.529.3353 | STATELINEDINER.COM

THE SHANNON ROSE

The Shannon Rose Irish Pub combines Irish roots with a commitment to our community. The interior of the pub is composed of furniture and decorations shipped from Ireland. Our chef-driven, scratch-made menu incorporates seasonal and local ingredients from our community partners. We are dedicated to spreading Irish hospitality, and are always eager to provide our guests with a warm meal and a perfectly poured pint. Slàinte!

1200 NJ-17, RAMSEY, NJ 07446 201.962.7602 | THESHANNONROSE.COM

10/25/19 10:37 AM

{ ON THE TOWN }

RESTAURANT REVIEW:

Nazca Cevicheria & Tiki Bar Flavors of Peru and Japan meet at new Dumont eatery.

Photos by Darius Amos and Nazca Cevicheria & Tiki Bar

Benny Rivero knows a little something about food. For years, the classically trained chef has been treating hungry diners to a taste of Cuba at Casual Habana Café, which has a longtime presence in downtown Hackensack and a 4-year-old storefront in New Milford. A Cuban native, Rivero now has jumped into something new, opening Nazca Cevicheria & Tiki Bar, a Peruvian-Japanese restaurant, in Dumont.

This mashup might sound experimental, but I’ve been told by chefs not to refer to the food combo as “fusion,” which might suggest the mix of cuisines is a fad. The fact is Peruvian-Japanese fare has been prepared and enjoyed at European eateries for years and has a growing following in U.S. food capitals like New York and Miami. And it’s been given a name—Nikkei.

Rivero’s new establishment has quickly become the center of Dumont’s dining scene. My friend and I were lucky to score a table at the cozy restaurant, as the dining room was packed for a weeknight. The absence of TVs—particularly at the adjacent bar—made conversation easy, and we remarked on the touches of Peruvian wall décor and the lightly salted cancha (corn nuts) that was placed at our table. We admittedly expected a Bourdainesque menu with Peruvian guinea pig and rabbit options but were surprised (“pleasantly,” says my friend) those weren’t offered. The good news: A whole list of other exotic choices was available. Hot appetizers blended the best of South American and Asian cultures, like chicken marinated in Peruvian spices then stuffed into wontons, and, my favorite, bao de chicharron—pork belly with pickled red onion and sweet potato inside a steamed bun. After downing two of the bao “sliders,” I was still uncertain which was the star ingredient: the soft-as-a-pillow bun or the crispy-edged pork. I’ll just name them co-stars because everything balanced perfectly.

We also ordered spicy tuna Nikkei from the ceviche menu. A tuna tartare of sorts, the appetizer is essentially a large deconstructed spicy tuna roll with the tanginess of a ceviche. The flavorful fish is mixed with sriracha aioli, chopped red onions and scallions and topped with a sprinkle of nori.

The selection of entrées included something for everyone: arroz con mariscos for the seafood lover, stir-fried quinoa with veggies for the vegetarian and plenty of chicken and beef for the carnivores. I tried Nazca’s version of lomo saltado, an old-fashioned Peruvian plate made with petite sirloin strips, tomatoes and onions, accompanied by rice and french fries. While the crispy shoestring fries are traditionally a part of the recipe, the potatoes nearly covered the meat and dominated the presentation of this dish. Still, that didn’t detract from the exquisite, steakhouse-quality flavor of the tender beef and its stir-fry sauce.

I sensed jealousy from my friend, who wasn’t overly thrilled with her main, jalea, another Peruvian staple. It’s a mixed seafood platter, each ingredient lightly breaded and deep fried. Fish, shrimp and calamari are usually included in jalea, but Nazca also uses half a crab, clams and mussels. Frying seafood takes culinary skill, and the chefs here obviously have that talent. (The fish, shrimp and calamari were on point.)

But the other three meats, each of which were prepared with their shells, were overcooked. A squeeze of lemon and sides of zesty tartar sauce and pickled red onions gave the dish a boost of flavor that my friend said was “definitely needed.”

Fortunately, she looked past the slight misfire and, while taking a few forkfuls of my entrée, noted that she’d like to try something different next time.

In lieu of dessert, we capped our evening with two cocktails: a pisco sour for her and a Nazca Manhattan for me. Like the food, the drinks had extraordinary flavor, something most foodies expect from Nikkei cuisine and a Benny Rivero restaurant.

—Darius Amos Nazca Cevicheria & Tiki Bar, 20 E. Madison Ave., Dumont, 201.385.2689, nazcanj.com

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THANK YOU FOR VOTING US BEST IN BERGEN 9 YEARS IN A ROW! BEST CASUAL DINING BEST GIRLS NIGHT OUT BEST BEER SELECTION BEST BURGERS BEST HAPPY HOUR BEST SPORTS BAR BEST SEAFOOD BEST WINGS

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449 RIVERVALE RD., RIVERVALE, NJ 07675 EDGEWOODNJ.COM

AT EDGEWOOD COUNTRY CLUB we only accommodate a single event per day, so you’ll feel at ease knowing our staff is committed to every detail of your special occasion. Delivering one-to-one service is our personal touch, and we do it all in our stunning, newly redesigned clubhouse. This unique experience is what turns a single moment into a lifelong memory.

FOR YOUR PRIVATE TOUR, CONTACT CANDICE Candice@EdgewoodNJ.com | 201.666.1200 Ext. 218

449 RIVERVALE RD., RIVERVALE, NJ 07675 EDGEWOODNJ.COM

WHILE OUR CHAMPIONSHIP GOLF EXPERIENCE may be our most distinctive feature we designed our new clubhouse to include a variety of interior and outdoor locations that create the ideal setting for charity events, corporate meeting, golf outings and everything in between. No other venue in the area combines our range of amenties, serviced, and breathtaking atmosphere with the high level of professionalism and attention to detail that distinguishes us among the best.

FOR MEMBERSHIP OR GOLF OUTING, CONTACT PAULETTE Paulette@EdgewoodNJ.com | 201.666.1200 Ext. 273

{ ON THE TOWN }

Where To Eat

Getting three squares a day has never been easier—Bergen County is home to a selection of restaurants diverse enough to satisfy all of your cravings.

FAIRVIEW

ROYAL WARSAW 871 River Dr. 201.794.9277 royalwarsaw.com

NOCHES DE COLOMBIA 172 Broad Ave. 201.840.8428 nochesdecolombia.com

TAVERNA MYKONOS 238 Broadway 201.703.9200 tavernamykonos.com

FORT LEE

EMERSON PIMAAN THAI 79 Kinderkamack Rd. 201.967.0440 pimaanthai.com

PRIME & BEYOND 501 Main St. 201.461.0033 primeandbeyond.com

ENGLEWOOD

VENTANAS AT THE MODERN 200 Park Ave. 201.583.4777 ventanasatthemodern.com

AKAI LOUNGE 11 N. Dean St. 201.541.0086 akailounge.com Pier 115 in Edgewater

ALLENDALE MASA SUSHI & GRILL 81 W. Allendale Ave. 201.934.6616 masasushiandgrill.com

IL MULINO 132 Veterans Plz. 201.384.7767 ilmulinodumont.com

CLOSTER

EAST RUTHERFORD

SAVINI 168 W. Crescent Ave. 201.760.3700 savinirestaurant.com

THE HILL 252 Schraalenburgh Rd. 201.899.4700 thehillcloster.com

BERGENFIELD

LOCALE CAFÉ & BAR 208 Piermont Rd. 201.750.3233 locale208closter.com

BAMBOO GRILL 54 S. Washington Ave. 201.384.5951 bamboo-grill.com

BOGOTA LUKA’S 10 River Rd. 201.440.2996 lukasitaliancuisine.com

CARLSTADT BIGGIE’S 430 Rte. 17 S. 201.933.4000 biggies.com

SEAR HOUSE 411 Piermont Rd. 201.292.4612 searhouse.com

CRESSKILL FARMHOUSE CAFÉ 15 E. Madison Ave. 201.266.8931 farmhousecafenj.com

DEMAREST

ANNABELLA’S HOUSE OF MOZZARELLA 900 Paterson Plank Rd. 201.804.0303 annabellasmozz.com

EDGEWATER HAVEN 2 Main St. 201.943.1900 havenedgewater.com IZZY’S PIZZERIA 86 The Promenade City Place 201.795.2600 izzyspizzeria.com PIER 115 115 River Rd. 201.313.2155 pier115barandgrill.com

IL VILLAGGIO 651 Rte. 17 N. 201.935.7733 ilvillaggio.com

YASOU MYKONOS 134 Hardenburgh Ave. 201.768.8500 yasoumykonos.com

REBECCA’S 236 Old River Rd. 201.943.8808 rebeccasedgewater.com

CLIFFSIDE PARK

DUMONT

THE RIVER PALM TERRACE 1416 River Rd. 201.224.2013 riverpalm.com

RUDY’S 591 Anderson Ave. 201.943.9252 rudyscliffsidenj.com

DARUMA 45 N. Dean St. 201.567.9600 darumaenglewood.com

SEDONA TAPHOUSE 679 Anderson Ave. 201.943.2300 sedonataphouse.com

FOSCHINI’S 21 E. Madison Ave. 201.387.9998 foschinis.com

BERGENMAG.COM

IN NAPOLI 116 Main St. 201.947.2500 inapoli.com

RED, WHITE & PASTA 21 E. Palisade Ave. 201.731.3223 redwhiteandpasta.com

FRANKLIN LAKES GOLDEN DYNASTY 825 Franklin Ave. 201.891.6644 goldendynastynj.com SUSHI COCORO 856 Franklin Ave. 201.560.1333 sushicocoro.com

ENGLEWOOD CLIFFS

GARFIELD

CAFÉ ITALIANO 14 Sylvan Ave. 201.461.5041 cafeitaliano.net

GOODFELLAS 661 Midland Ave. 973.478.4000 goodfellasristorante.com

CLIFF’S STEAKHOUSE 18 Sylvan Ave. 201.944.0233 cliffssteakhouse.com

LA CAMBUSA 517 River Dr. 973.272.8739 cambusanj.com

LEFKES 495 Sylvan Ave. 201.408.4444 lefkesnj.com

THE GLEN ROCK INN 222 Rock Rd. 201.445.2362 glenrockinn.com

FAIR LAWN

HACKENSACK

KIMCHI MAMA 7-09 Fair Lawn Ave. 201.703.2905

HOUSTON’S 1 Riverside Sq., #181 201.488.5667 houstons.com

OCEANOS 2-27 Saddle River Rd. 201.796.0546 oceanosrestaurant.com RIVER PALM TERRACE 41-11 Rte. 4 201.703.3500 riverpalm.com

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NOVEMBER 2019

GLEN ROCK

MORTON’S THE STEAKHOUSE 1 Riverside Sq., #274 201.487.1303 mortons.com/hackensack

THE OCEANAIRE 175 Riverside Sq. 201.343.8862 theoceanaire.com SOLARI’S 61 S. River St. 201.487.1969 solarisrestaurant.net STONY HILL INN 231 Polifly Rd. 201.342.4085 stonyhillinn.com

HASBROUCK HEIGHTS BENSI 459 Rte. 17 S. 201.727.9525 bensihh.com IVY INN 268 Terrace Ave. 201.393.7699 ivyinn.com

HAWORTH ALESSANDRO’S 157 Terrace St. 201.385.8544 alessandrosnj.com ANDIAMO 23 Hardenburgh Ave. 201.384.1551 andiamorestaurant.net

HILLSDALE THE CORNERSTONE 84 Broadway 201.666.8688 thecornerstonenj.com OSSO BUCO 343 Broadway 201.664.1600 ossobucogrill.com

HO-HO-KUS ALT EATS CAFÉ 622 N. Maple Ave. 201.444.1300 alteatscafe.com HO-HO-KUS INN & TAVERN 1 E. Franklin Tpke.

201.445.4115 hohokusinn.com ST. EVE’S 611 N. Maple Ave. 201.857.4717 stevesnj.com

Photo courtesy of Pier 115

ELMWOOD PARK

88 Newark Pompton Tpke., Riverdale, NJ 07457

Call for Reservations 973.831.2825

HAPPY HOUR

WINE NIGHT

LADIES’ NIGHT

HALF PRICE BAR MENU, BEERS, WINE AND HOUSE COCKTAILS MONDAY-FRIDAY 4PM-6:30PM SUNDAY ALL DAY

1/2 PRICE BOTTLES OF WINE EVERY MONDAY

LADIES RECEIVE A COMPLIMENTARY SECOND DRINK WITH PURCHASE OF FOOD & DRINK EVERY WEDNESDAY

blackbullsteakhouse.com

Reservations being accepted for Christmas Eve & Christmas Day New Years Eve & New Years Day Holiday Parties

DANTE’S PLACE 373 Broad Ave. 201.592.9071 dantesplace.com FONTANA DI TREVI 248 Fort Lee Rd. 201.242.9040 fontanaditrevirestaurant. com

LITTLE FERRY SEGOVIA STEAKHOUSE & SEAFOOD 217 Main St. 201.814.1100 segoviasteakhouse.com

LYNDHURST MICHAEL’S RIVERSIDE 528 Riverside Ave. 201.939.6333 michaelsriverside.com

MAHWAH MASON JAR 219 Ramapo Valley Rd. 201.529.2302

SANZARI’S 105 Old New Bridge Rd. 201.692.7700 sanzaris.com

ESTY STREET 86 Spring Valley Rd. 201.307.1515 estystreet.com

PARK WEST TAVERN 30 Oak St. 201.445.5400 parkwesttavern.com

NORTHVALE

THE PARK STEAKHOUSE 151 Kinderkamack Rd. 201.930.1300 theparksteakhouse.com

PEARL RESTAURANT 17 S. Broad St. 201.857.5100 pearlridgewood. com

THE GREEK VILLAGE 254 Livingston St. 201.750.8570 greekvillagenj.com MADELEINE’S PETIT PARIS 416 Tappan Rd. 201.767.0063 madeleinespetitparis.com

NORWOOD DIMORA 100 Piermont Rd. 201.750.5000 dimorarestaurant.com RAGAZZI 530 Livingston St. 201.660.7950 ragazzirestaurant lounge.com

OAKLAND

SANGRIA 1033 MacArthur Blvd.

201.962.3310 sangriamahwah.com

PORTOBELLO 175 Ramapo Valley Rd. 201.337.8990 portobellonj.com

STATELINE DINER 375 Rte. 17 201.529.3353 statelinediner.com

OLD TAPPAN

MAYWOOD ANGELO’S 245 Maywood Ave. 201.845.4278

MIDLAND PARK ARTURO’S 41 Central Ave. 201.444.2466 arturos.co

MONTVALE BELLISSIMO 12 S. Kinderkamack Rd. 201.746.6669 bellissimonj.com HEARTH & TAP CO. 125 Kinderkamack Rd. 201.307.6300 hearthandtap.com

VICOLO RISTORANTE 216 Old Tappan Rd. 201.497.8777 vicoloristorante.com

ORADELL ESTI’S CAFE 680 Kinderkamack Rd. 201.322.6362 estiscafe.com OCEAN SUSHI 619 Oradell Ave. 201.986.1113 oceansushioradell.com

PALISADES PARK MESON MADRID 343 Bergen Blvd.

201.947.1038 mesonmadrid.com

PARAMUS

MOONACHIE

BIAGIO’S 299 Paramus Rd. 201.652.0201 biagios.com

BAZZARELLI 117 Moonachie Rd. 201.641.4010 bazzarellirestaurant.com

KIKU 365 Rte. 17 S. 201.265.7200

SEGOVIA 150 Moonachie Rd. 201.641.4266 segoviarestaurant.com

MANTRA 275 Rte. 4 W. 201.342.8868 mantranj.com

NEW MILFORD

PARK RIDGE

CASUAL HABANA CAFÉ 200 Main St. 201.576.0400 casualhabanacafe.com

103 PRIME AT VALENTINO’S 103 Spring Valley Rd. 201.391.2220 103prime.com

PEPPERCORNS 176 Colony Ave. 201.391.2818 peppercornsparkridge. com

ROOTS STEAKHOUSE 17 Chestnut St. 201.444.1922 rootsteakhouse.com

RAMSEY CAFÉ PANACHE 130 E. Main St. 201.934.0030 cafepanachenj.com

ISTANBLUE 645 Kinderkamack Rd. 201.262.4400 istanblueriveredge.net

THE SHANNON ROSE 1200 Rte. 17 201.962.7602 theshannonrose.com

SANDUCCI’S 620 Kinderkamack Rd. 201.599.0600 sanduccis.com

VARKA ESTIATORIO 30 N. Spruce St. 201.995.9333 varkarestaurant.com

RIVER VALE CRECCO’S CAFÉ 649 Westwood Ave. 201.664.7200 creccoscafe.com

RIDGEFIELD CAFÉ TIVOLI 533 Shaler Blvd.

201.941.5561 cafetivoli.com

ROCHELLE PARK

RIDGEFIELD PARK MK VALENCIA 228 Main St. 201.373.0228 mkvalenciarestaurant.com

RIDGEWOOD CAFÉ 37 37 S. Broad St. 201.857.0437 café-37.com FELINA 54 E. Ridgewood Ave. 551.276.5454 felinarestaurant.com FINCA 20 E. Ridgewood Ave. 201.444.1199 fincanj.com FROM SCRATCH 44 E. Ridgewood Ave. 201.857.5188 fromscratch ridgewood.com LA LANTERNA CAFÉ 29 W. Ridgewood Ave. 201.444.5520 lalanternaof ridgewood.com LISA’S 28 Oak St. 201.251.8686 lisasmediterranean cuisine.net BERGENMAG.COM

La Cambusa in Garfield

RIVER EDGE

BUCCO’S 60 Essex St. 201.226.1030 buccosristorante.com

RUTHERFORD CAFÉ MATISSE 167 Park Ave. 201.935.2995 cafematisse.com VOLARES 7 Station Square 201.935.6606 volaresrestaurant.com

SADDLE BROOK MATSUYA 490 Market St. 201.843.5811 matsuyasteakhouse.com QUE PASTA 326 Market St. 201.712.1900 qpitalian.com

SADDLE RIVER THE SADDLE RIVER INN 2 Barnstable Ct. 201.825.4016 saddleriverinn.com

TEANECK AL’S CHARCOAL PIT 540 Cedar Ln. 201.530.7786

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AMARONE 63 Cedar Ln. 201.833.1897 amaroneristorante.net

KIMCHI SMOKE 301 Center Ave. 201.487.6333 kimchismoke.com

VEGGIE HEAVEN 473 Cedar Ln. 201.836.0887 veggieheaventeaneck. com

THE IRON HORSE 20 Washington Ave. 201.666.9682 theironhorse.com

TENAFLY AXIA TAVERNA 18 Piermont Rd. 201.569.5999 axiataverna.com KINARA 10 Jay St. 201.399.7788 kinaracuisineofindia.com

WOODCLIFF LAKE BLUE MOON CAFÉ 42 Kinderkamack Rd. 201.782.9500 bluemoonmexican café.com

WOOD-RIDGE ANGELONI’S AT THE WOODRIDGE INN 191 Valley Blvd.

201.939.1234

SAYOLA RESTAURANT 50 Prospect Ter. 201.871.2182 sayolarestaurant.com

MARTINI GRILL 187 Hackensack St. 201.939.2000

WALDWICK

WYCKOFF

CIRCOLO 53 Franklin Tpke.

201.882.1818 circolo.info

ALDO’S 640 Wyckoff Ave. 201.891.2618 aldosofwyckoff.com

THE VILLAGE GRILLE 71 Crescent Ave. 201.670.8200 villagegrillewaldwick.com

BENARES 327 Franklin Ave. 201.904.2222 benaresnj.com

WASHINGTON TOWNSHIP

THE BRICK HOUSE 179 Godwin Ave. 201.848.1211 thebrickhousewyckoff.com

BACARI GRILL 800 Ridgewood Rd. 201.358.6330 bacarigrill.com

WESTWOOD BIBI’Z 284 Center Ave. 201.722.8600 bibizlounge.com DOWNTOWN DHABA 266 Center Ave. 201.664.0123 dhabadowntown.com

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For our complete list of dining options, visit the “Where to Eat” section at bergenmag.com.

Photo courtesy of La Cambusa

LEONIA

YEARS IN

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HHH–The Record

READERS’RISTORANTE CHOICE OF DUMONT

READERS’ CHOICE

FIRST PLACE ITALIAN RESTAURANT

2009-2019 FIRST PLACE Italian Restaurant

REGIONAL MAGAZINES

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2019

CUSTOM MAGAZINES DIGITAL MEDIA

“Excellent”

2011

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#1 Prix-Fixe Menu

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132 Veterans Plaza, Dumont, New Jersey P. 201.384.7767 • www.ilmulinodumont.com

VOLUME 19 ISSUE 4 | APRIL 2019

HEALTH & LIFE | FOOD & FASHION | HOME & HAPPENINGS

THE HOME ISSUE

WELCOME HOME FINDING YOUR COMFORT ZONE

OUTDOOR OASIS THE PERFECT POOL & PATIO

Coming in the Fall...

*

SUNRISE & SUNSET

in Washington Township

WATERFRONT STYLE IN FRANKLIN LAKES

+

TOP REAL ESTATE AGENTS SPRING 2019

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PUTTING ON THE RITZ

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BY NATURE

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RENOVATION STYLE THAT SIZZLES

LAKEFRON LAIR ON GREEN TPON D LAIR RSVP: KINN LAKEFRONT ELON POND KITCHEN ON GREEN PARTY THEKINNELON RSVP: HOT SEAT 7 ALFRPARTY KITCHEN ESC CHAIR CHOO ICES THE HOT SEAT FRANKLIN LAKE 7 ALFRESCO S GEORGIA CHOICES CHAIR N A YOUTHFUGETS L REDO FRANKLIN LAKES GEORGIAN GETS A YOUTHFUL REDO |

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DECORATING WITH ART

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MIDCENTURY MODERN

To be part of our Fall issue, call Tom Flannery, Publisher, at 201.571.2252

N G2 021091 9 S PSRPIRNIG

STAR QUALITY

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VOLUME 19 ISSUE 4 | $3.95 | BERGENMAG.COM

SHOP TALK 6 PROS SHARE FAVE SOURCES

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To learn more about partnerships with us at Wainscot Media, call Thomas Flannery at 201.571.2252.

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#3 Prix-Fixe Menu

PARK AT CVS

Photographers & Writers Wanted

DO YOU WANT YOUR WORK TO BE FEATURED IN OUR REGIONAL MAGAZINES? Actively seeking professional freelance photographers and writers for Advertising Department’s Special Sections If interested please contact Jacquelynn Fischer 201.746.7806 Jacquelynn.Fischer@wainscotmedia.com

CATERING PRIVATE PARTIES BAR • DINING LIVE ENTERTAINMENT

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JANUA RY 2019 JANUARY 2019 VOLUME 1 | JANUAR Y 2019

VOLUME 19 ISSUE 1 | JANUARY 2019

19 ISSUE

HEALTH & LIFE

HEALTH & LIFE | FOOD

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REACH BERGEN COUNTY’S MOST AFFLUENT RESIDENTS. These are consumers with the most buying power, giving you the best potential for growing your business.

Contact Thomas Flannery, Publisher

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201.571.2252 | Thomas.Flannery@wainscotmedia.com

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Bergen (USPS 025-351) Published 12 times/year by Dowden Health Media Inc., 3922 Coconut Palm Dr., Tampa, FL 33619. Thomas Flannery, Publisher; Rita Guarna, Editor; Daria Meoli, Managing Editor. Subscription Price: $14.00 US. Filing Date: October 17,2019; Issue Date for Circulation Data: November 2019. Average no. copies each issue during preceding 12 months: Total # of copies: 43,804; Outside County paid/requested mail subscriptions: 0; In- County paid/ requested mail subscriptions: 23,130; Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS: 0; Requested copies distributed by other mail classes through the USPS : 0. Total paid and/or requested circulation: 23,130; Outside County nonrequested copies: 0; InCounty nonrequested copies: 18,150; Nonrequested copies distributed through the USPS by other classes of mail: 0; Nonrequested copies distributed outside the mail: 1,924. Total nonrequested distribution: 20,074; Total distribution: 43,204; Copies not distributed: 597; Total: 43,804; Percent paid and/ or requested circulation: 53.54%; No. Copies of single issue published nearest to filing date: Total # of copies: 43,791; Outside County paid/requested mail subscriptions: 0; InCounty paid/requested mail subscriptions: 23,043; Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS: 0; Requested copies distributed by other mail classes through the USPS: 0 Total paid and/ or requested circulation: 23,043; Outside County nonrequested copies: 0; InCounty nonrequested copies: 18,205; Nonrequested copies distributed through the USPS by other classes of mail: 0; Nonrequested copies distributed outside the mail: 1,905. Total nonrequested distribution: 20,110; Total distribution: 43,153; Copies not distributed: 638 Total: 43,791; Percent paid and/or requested circulation: 53.40%.

n

“Among the Best in New Jersey” —Zagat Survey

CAFE ITALIANO RISTORANTE & BAR Uncompromising Quality | Generous Portions at Great Prices Private Party Rooms Available to Fit Any Budget

We offer the most authentic Italian pasta and risotto, fresh seafood, milkfed veal, steaks, and chops, creative chef specials, cozy and charming atmosphere.

TALK OF THE TOWN 2019

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DAILY SUNSET DINNER Four Course Prix Fixe

$22.95-$29.95 Mon.-Fri: 4 pm- 6pm – Sun.: 1pm-3pm

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Call for reservations 201-461-5041 Open 7 Days

14 SYLVAN AVENUE, ENGLEWOOD CLIFFS, NJ RESERVE YOUR PRIVATE PARTY NOW!

Thanks to everyone who made the first-ever Bergen Wine & Food Experience a huge success!

OUR SPONSORS

BRAIN | SPINE | ORTHOPEDICS

OUR HOST

OUR PARTNER

OUR EXHIBITORS 902 BREWING COMPANY

FEVER-TREE

NY CHUP

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OPICI WINES

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ASIAN FARMER INC.

HACKENSACK BREWING

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BAREBURGER

HAMILTON JEWELERS

RENO’S APPLIANCE

BEN & JERRY’S

HARMONY TEA ROOM

ROSA MEXICANO

BIGGIE’S

HAVEN RIVERFRONT RESTAURANT

SHAKE SHACK

BLUE MOON MEXICAN CAFE

HOMEWELL SENIOR CARE

SHANNON ROSE IRISH PUB

BLUE POINT BREWING COMPANY

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SPUNTINO WINE BAR & ITALIAN TAPAS

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BREW SA BREWING COMPANY

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CAROUSEL CAKES

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LIQUORLAND/BROTHERHOOD WINERY

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UNCLE GIUSEPPI’S MARKETPLACE

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DR. KONSTANTIN FRANK WINERY

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ESREVER WINES

NEW JERSEY BEER

Join us next Fall for the second annual Bergen Wine & Food Experience.

Ticket information to come; for sponsorship or exhibitor details, contact Thomas Flannery: 201.571.2252 | Thomas.Flannery@wainscotmedia.com

“Palisades Interstate Park’s Giant Stairs trail in Alpine is a local treasure. The hike takes you through a challenging terrain of steep cliffs, footbridges and a rocky shoreline to get to a lookout with a captivating view over the Hudson River. I’m glad I was able to reach this spot to see the fall foliage with my dog Cobe.”

- Daniela Hoffner, Paramus

BERGEN Magazine Volume 19, Issue 11 (ISSN# 2573-8151 and USPS 025-351) is published 12 times a year by Wainscot Media, 1 Maynard Dr., Park Ridge, NJ 07656. Postmaster: Send address changes to Subscription Department, Wainscot Media, 1 Maynard Dr., Park Ridge, NJ 07656. Periodicals postage paid at Park Ridge, NJ, and additional mailing offices.

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* NOVEMBER 2019

Send us your Bergen Moment! Email your photo and a short description to editor@wainscotmedia.com.

Photo courtesy of Daniela Hoffner, Instagram: @_dhofffs7

{ A BERGEN MOMENT }

Bergen County’s Top Lawyer Employment Law

MARC W. GARBAR See pages 36-37 for more information about Mr. Garbar and his achievements in the areas of Employment Law and Business Litigation.

SETTLEMENTS HANDLED BY MARC W. GARBAR:

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settlement for gender discrimination

settlement for sexual harassment of

settlement for race discrimination of

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settlement for wrongful termination

65 EAST ROUTE 4, 2ND FLOOR RIVER EDGE, NJ 07661

201.853.1505 201employmentlaw.com

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