Monmouth Health & Life: October 2015

OCTOBER 2015 | $3.95 MONMOUTHHEALTHANDLIFE.COM

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4 CHEFS SHARE THEIR FAVE SPECIALS PROTEIN, EXPL AINED LUNCHTIME MAKEOVER HOW SWEET IT IS—BEST DESSERTS MON.1015.Cover.1a.indd 2

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Contents OCTOBER 2015

FEATURES

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SAVE THE DATE Learn how to stay well and healthy during a day-long conference next April 20.

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LIVING WELL— WITH CANCER A new drug helps a breast cancer patient get the most out of every day.

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THE BEST IN BREAST CARE Two new doctors at the Jacqueline M. Wilentz Comprehensive Breast Center bring top clinical credentials and a passion for helping patients.

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CHEFS’ SECRETS Local masters of the kitchen reveal the recipes for their signature dishes.

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JUST DESSERTS

Do try these at home: sweet treats from top Monmouth restaurants.

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PROTEIN, EXPLAINED A dietitian fields questions about a key nutrient we all need.

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W E LC O M E L E T T E R E D I TO R’S N OT E W H E R E TO E AT BE THERE

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Contents OCTOBER

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54 DEPARTMENTS 15

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Our guide to new ideas, tips, trends and things we love in Monmouth County.

Do as the Romans did: Visit beautiful Capri, the world’s first resort, where “la dolce vita” was practically invented.

LOCAL BUZZ

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JEWELRY BOX The locket you wear around your neck could be the key to an elegant look.

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TASTES

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ESCAPES

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GATHERINGS Photos from recent events in and around Monmouth County.

While you’re packing lunches for the kids, why not make one of these nutritious portable meals for you too?

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POWER FOOD Packed with nutrients and full of new culinary possibilities, cauliflower is ready for its shining hour.

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WINE + SPIRITS Perfect for autumn, the shandy is a sweet and spicy beer cocktail with British roots.

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OCTOBER 2015

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Old World Market

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Call Today to Place Your Holiday Orders VISIT OUR 2 LOCATIONS!

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WELCOME LETTER

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We also offer new Stoneware Bakers! Buy a Stoneware dish and we will bake a fresh pie or cobbler for your hostess gift!

Our pies and cobblers are all house made with freshest ingredients.

SEASONAL FAVORITES!

Maple Pumpkin with Cornmeal Poppy Seed Crust | Peanut Butter Silk Pie Cranberry Apple Crumb with Almond Oatmeal Crust Classic Apple, Classic Blueberry | Chocolate Bourbon Pecan Key Lime | Chocolate Cream Pie | Apple cobblers Sweet Potato Zuchini Bread with Fresh Cranberries

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DON’T NEGLECT MAMMOGRAMS BREAST CANCER IS THE SECOND MOST COMMON cancer, after skin cancer, among women in the United States.

In fact, about 1 in 8 women born today in the United States will get breast cancer at some point.

The good news is that many women can sur vive breast cancer if it’s found and treated early. A mammogram—the screening test for breast cancer—can help find breast cancer early when it’s easier to treat.

October is Breast Cancer Awareness Month, an annual campaign to increase awareness of the disease. From its start in 1985, the aim of Breast Cancer Awareness Month has been to promote mammography as the most effective weapon in the fight against breast cancer.

In this issue of Monmouth Health & Life, we introduce you to fellowship-trained breast imager Jennifer L. Keedy, M.D., who has joined the team of dedicated breast imagers at the Jacqueline M. Wilentz Comprehensive Breast Center at Monmouth Medical Center, who specialize in the technical aspects involved in diagnosing breast problems. They are joined by a staff of highly trained, licensed mammography technologists and nurses—all of whom are sensitive to the needs and concerns of every patient.

We also introduce fellowship-trained breast surgeon Manpreet K. Kohli, M.D., who joins the team of the region's finest board-certified general surgeons who specialize in breast surgery and a multidisciplinary panel that meets weekly to prospectively consider all the elements of the patients’ care. The Jacqueline M. Wilentz Comprehensive Breast Center is New Jersey’s only Certified Quality Comprehensive Breast Center of Excellence and is a recipient of the Women’s Choice Award 2014–2015 as one of America’s Best Breast Centers, and offers the latest in screening and diagnostic imaging technologies.

National Breast Cancer Awareness Month is a chance to raise awareness about the importance of early detection of breast cancer. I urge the women in our community to talk to their doctors about their risk for breast cancer, especially if a close family member had breast or ovarian cancer. Your doctor can help you decide when and how often to get mammograms.

Sincerely,

732.788.9980 custom cold pressed cleanses available

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FR ANK J. VOZOS, M.D., FACS P R E S IDE N T A ND C HIE F E X E C U T I V E O F FI C E R, M O NM O U T H ME DI CA L C E N T E R, T HE UN T E R B E RG C HIL DR E N’S H O S PI TA L A ND M O NM O U T H ME DI CA L C E N T E R, S O U T HE R N CA MP U S

FOR ADDITIONAL INFORMATION ABOUT MONMOUTH MEDICAL CENTER, VISIT OUR WEBSITE AT BARNABASHEALTH.ORG/MONMOUTH-MEDICAL-CENTER.

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HOME

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Not every real estate agent is a Realtor速.

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EDITOR’S NOTE

GLORIOUS FOOD ARE YOU HUNGRY? IF NOT,

reading this issue just might change that. In it, we tempt your palate with irresistible culinary delights.

On page 26, for example, four talented local chefs share their favorite recipes so that you can dazzle your family and friends at home. (I can’t wait to try the butternut squash soup with pumpernickel croutons.) Then, on page 30, we solicit chefs’ expertise once more for delicious end-of-meal treats. (The pumpkin bread pudding has my name written all over it!)

And we don’t stop there. In our “Tastes” department, on page 36, we present a trio of portable meals that will make midday healthier and more interesting—beet, black rice and pear wraps, perhaps? Speaking of health, a dietitian answers your questions about protein on page 34. There you’ll learn how much is too much, whether you should eat this often-misunderstood nutrient after a workout, suggestions for protein-rich snacks and more.

Of course, no law says you must keep your taste buds at home—or even on this continent. On page 54, we take you on an armchair tour of Capri, where la dolce vita was practically invented and eating has been elevated to an art. Only the Caprese could take vine-ripened tomatoes, basil and mozzarella drizzled with extra virgin olive oil and turn it into a mouthwatering meal.

Finally, if you’re a foodie, you won’t want to miss our annual Best of Monmouth show and expo at Asbury Park’s Berkeley Oceanfront Hotel on Thursday, October 15, where there will be many mouthwatering bites to sample. (You can order your tickets now at monmouthhealthandlife.com.) I hope to see you there!

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EDITORIAL

MANAGING EDITOR CAROL BIALKOWSKI SENIOR EDITOR TIMOTHY KELLE Y CONTRIBUTING EDITORS MICHAEL ARDIZ ZONE,

LEE LUSARDI CONNOR

EDITORIAL ASSISTANT JACKLYN KOUEFATI ART

DESIGN CONTRIBUTORS

EILEEN CRABILL, YVONNE MARKI WEB

DIRECTOR OF DIGITAL MEDIA NIGEL EDELS HAIN PRODUCTION

DIRECTOR OF PRODUCTION AND CIRCULATION CHRISTINE HAMEL

PRODUCTION/ART ASSISTANT AL ANNA GIANNANTONIO

BE SOCIAL

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LIKE us on Facebook: MonmouthHealthandLife FOLLOW us on Twitter: @MonmouthHandL VIEW our boards on Pinterest: HealthandLife SEE our photos on Instagram: @healthnlife

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Send your feedback and ideas to: Editor, Monmouth Health & Life, 110 Summit Ave., Montvale, NJ 07645; fax 201.782.5319; email editor@wainscotmedia.com.

Monmouth Health & Life assumes no responsibility for the return of unsolicited manuscripts or art materials.

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MONMOUTH HEALTH & LIFE is published 7 times a year

by Wainscot Media, 110 Summit Ave., Montvale, NJ 07645.

This is Volume 14, Issue 5. © 2015 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S. outside of Monmouth County: $14 for one year. Single copies: $3.95.

Material contained herein is intended for informational purposes only. If you have medical concerns, seek the guidance of a healthcare professional.

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The Devil Wears Prada ELCOME to the latest edition of Fiscal Fitness! Not too long ago, I was watching T.V. and came across the movie The Devil Wears Prada. I am a Meryl Streep fan, so I watched laughing out loud at how ridiculous the fashion world can be at times.

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These are all terms we hear about, but do we put into practice? Moving in and out of the market can be counterproductive for investors pursuing long-term goals. On Monday, August 24th, we witnessed one of the most extreme trading days in the history of the U.S. markets (as of 8/31/15). Investors were shaken, to say the least. For those of us with a long-term perspective, turning off the news and staying focused on the bigger picture was probably the best choice.

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Financial Independence is generally used to describe the state of having suffcient personal wealth to live, without having to work actively for basic necessities1. It’s what most of us strive for. What happens when the paychecks (or alimony) stop? Few people today have a company pension plan. How do you create your own? Social Security alone wasn’t meant to support ourselves in retirement. As we are all living longer, will your investments generate enough income to support yourself for 20 or

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Debra currently serves on the executive board of the Jersey Shore Collaborative Law Group and the Academy of Finance at Manasquan High School. She participates in the mentoring program at Monmouth University and is a member of the Association of Divorce Financial Planners and Institute for Divorce Financial Analysts.

She has been quoted in s Personal Finance Magazine and AOL Daily Finance, has appeared numerous times on Good Day New York and has been featured in the Asbury Park Press section Getting Ahead.

For a private, no-obligation phone consultation, please call 800-995-4534 or email debra.fournier@hlfg.com

Debra Fournier CERTIFIED FINANCIAL PLANNER™ Certifed Divorce Financial Analyst™

1. Wikipedia This information should not be construed as specifc tax, legal or investment advice. Investing involves risk, including possible loss of principal. Securities and advisory services offered through LPL Financial, a Registered Investment Advisor. Member FINRA/SIPC.

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SUBSCRIPTION SERVICES To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Monmouth Health & Life, Circulation Department, 110 Summit Ave., Montvale, NJ 07645; telephone 201.573.5541; email christine.hamel@wainscotmedia.com.

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LOCALBUZZ MONMOUTH NEWS

REVIEWS

TIPS

TRENDS

5 EXCUSES TO

CHOW DOWN

LARRY GARMANY 1952-2015

farewell, FRIEND

With the passing of 62-yearold retailer and Colts Neck resident Larry Garmany on July 25, Monmouth County lost one of its leaders —and the company that publishes this magazine lost a valued friend. Founder of the Garmany clothing store in Red Bank, Larry was an active philanthropist who once hosted a Monmouth Health & Life event to honor individuals who gave back to the community. He was remembered as a quintessential gentleman; one friend called him the finest human being he had ever known. A firm believer in the bright prospects of the Red Bank community, Larry told us in a 2012 interview that the area would become an ever more vital destination for visitors, shoppers and diners.

“I have high hopes,” he said.

Our hopes remain high too, of course—but we miss our friend.

One of the joys of living on the Jersey Shore is the wide array of palate-pleasing possibilities for dining out or taking out. These five have been making news: Jimmy’s Taste of Italy, a deli-caterer that’s been a Monmouth County favorite since 1995, has opened a new location at 1201 Sycamore Avenue in Tinton Falls, across town from its original store at 4060 Asbury Avenue. The new spot features a deck for outdoor dining. One specialty of the house: the Mi Amore Stacie Chicken, stuffed with asparagus, fresh mozzarella and roasted peppers. tasteofitalymarket.com The long-awaited Marina at Oceanport at 10 Riverside Avenue opened this summer to serve the “dock-and-dine” set—and anyone else who’s hungry. The restaurant and bar offers oceanfront dining in a renovated marina space once occupied by Fort Monmouth. There’s a raw bar with shrimp and crab cocktail and Scallop & Shrimp Ceviche, and one popular entrée is Seared Ahi Tuna Steak, served in a sesame-seed crust with wild rice pilaf. marinaatoceanport.com Thirty-one draft beers and more than 60 bottled ones are on offer at Asbury Festhalle & Biergarten, a Teutonic-style beer-garden bar that opened its doors at 527 Lake Avenue in Asbury Park during the winter. Dining choices include Wiener

Schnitzel, Hungarian Beef Goulash and what the menu lists as “Fisch & Chips.” There’s live music to sip and dine by, and large, European-style communal tables extend fellowship to those who begin as strangers. asburybiergarten.com When a nearby restaurant wins a statewide prize, you’ve got to dine there to celebrate, right?

Mark us down as “pleased but not surprised” about two of this year’s winners of New Jersey Restaurant & Hospitality Association awards: —Restaurateur of the Year honors went to Steve Bidgood, owner of Salt Creek Grille in Rumson and Princeton. saltcreekgrille.com —Long Branch’s Sirena Ristorante was co-winner of the association’s Gold Plate award. sirenaristorante.com

MONMOUTH HE ALTH & LIFE

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LOCAL BUZZ Is anything more evocative than a lighthouse by the sea? Especially now that brisk fall weather is rolling in, these historic guardians of the seacoast beckon the visitor for a delightful exploration of ocean vistas and the maritime past. Check out these three examples. (They’re all free!)

■ SANDY HOOK LIGHTHOUSE,

TO THE LIGHTHOUSE

Gateway National Recreation Area Open year round from

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12 to 4:30 p.m., with half-hour tours beginning at 1 p.m. (Kids must be at least 4 feet tall to climb the tower.) The old lighthouse keeper’s quarters, built in 1883, now serve as a Visitors’ Center with exhibits on the history of the 250-year-old facility; in an adjacent barn a historic video tells the lighthouse’s story. Call 732.872.5970 to learn more.

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■ SEA GIRT LIGHTHOUSE, Ocean Ave. and Beacon Blvd., Sea Girt This facility, which

debuted in 1896, was the last “live-in” lighthouse built on the Atlantic coast. Guided tours are conducted on Sundays between 2 and 4 p.m. through November 22, except on holiday weekends (no tour October 11, for example). Call 732.974.0514 or visit seagirt lighthouse.com for more information.

■ TWIN LIGHTS LIGHTHOUSE, Twin Lights Historic Site, Lighthouse Rd., Highlands There’s been a

lighthouse here as a navigation aid since 1828, and the current structure, made up of two non-identical towers linked by keepers’ quarters and storage rooms, was built in 1862. No guided tours are offered, but visitors can explore the north tower and there are historical exhibits. Open 10 a.m. to 4 p.m. (sometimes with an hour-long lunch break at noon) Wednesday through Sunday year round.

Call 732.872.1814 or visit twinlightslighthouse.com for more details.

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2 NEW PLACES TO BUFF UP

Monmouth County fitness aficionados recently got two bits of good news: ■ OAR FITNESS AND ENDURANCE opened at 1006 Ocean Avenue in Sea Bright. This new fitness studio offers indoor rowing, boot camp, CrossFit, personal training and nutritional counseling. It’s owned by athlete and CrossFit instructor Ilene L. Winters, a self-described “fitness fanatic.” Instruction is available one-on-one and in small-group classes for people of all fitness levels. Call 908.400.3617 or visit oarfit.com to learn more.

■ Entrepreneurs Brian Bott and Rainer Robertson opened ASPIRE FITNESS LLC at 273 Route 34 in Colts Neck. The 3,000-square-foot facility focuses on helping clients meet individual lifestyle-specific fitness objectives. All memberships begin with a 45-minute to one-hour strategy session and consultation to set personal goals. A customized fitness program and nutrition compliance guide are provided on an individual basis. All fitness levels and age groups are welcome to join.

For classes and membership information, call 732.303.1416 or log onto aspirefitnessnj.com.

PUPPY LOVE

PURR-FECT GIFT? Are you a cat person or a dog person?

Either way, photographer Kim Levin of Little Silver has a book for you. Her photographs appear—together with text by Chicago author Megan Colleen McGlynn—in two new 64-page gift volumes published by the greeting-card line Molly & Fig and distributed by Brownlow Gifts of Fort Worth, Texas.

Pack Mentality: Friendship Dog-splained by Canines and Cat-panions: Friendship from the Feline Point of View both explore animal togetherness and comradeship. They’re available on Amazon and at Barnes & Noble and other local bookstores for $8.99 each.

“I took many of the cat pictures at the Monmouth County SPCA,” says Levin, who notes that that organization will be using the cat book in fundraising appeals.

Meet Levin—and get her to sign the book about the species of your choice—at Fair Haven’s River Road Books at 759 River Road at 1 p.m. Saturday, November 14.

Dog: Jack, 8 years old, yellow Labrador Human Companion: Rachel Scerbo of Allenhurst Scerbo acquired Jack when he was a puppy after a visit to Puppies Galore in Brick. “I knew from the first moment that we had to have him—he was the most playful puppy in the place,” says Scerbo. “He couldn’t stop running, jumping and licking our fingers.

A week later my dad [Louis Scerbo] came home with Jack as my birthday present.”

Speaking of birthdays, Jack had #8 in September—but he still romps on the beach, chases birds and jogs with Scerbo. “Whenever I come home from work he is waiting by the door with a bone, ready to play,” she says. “And every Saturday I take him to Rook Coffee in Oakhurst—he’s happy knowing that I’m content with my cup of coffee.”

Think your furry friend is the cutest in Monmouth County? Send us a picture of you and your pooch and we may publish it! Email: editor@wainscotmedia.com.

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INGOODHEALTH MEDICINE

T E C H N O LO G Y

PAT I E N T CAR E AT M O N M O U T H M E D I C A L C E N T E R

SAVE THE DATE:

APRIL 20

COURTESY OF MONMOUTH MEDICAL CENTER

THAT’S WHEN A DAY-LONG CONFERENCE WILL HIGHLIGHT MANY THINGS YOU CAN DO TO STAY WELL AND HEALTHY. THE U.S. SPENDS MORE THAN ANY OTHER nation on health care and yet chronic diseases—including those associated with smoking, drinking, poor diet and a lack of appropriate physical activity—account for about 47 percent of all deaths in the United States. Annually, some 60,000 more women than men suffer a stroke.

One in five deaths is related to obesity, and there are some 8 million Americans who have diabetes and don’t know it yet. That’s the impetus behind WEforum’s inaugural Women’s Health and Wellness Conference, to be held Wednesday, April 20, 2016. The conference will improve awareness of wellness education resources that will promote early detection of disease and advocate living a healthier, happier, more balanced life.

WEforum—the “WE” stands for Wellness Education and also for Women who Educate—is a new organization whose mission is to strengthen the health and wellness of communities within New Jersey. It targets women because they’re often the guardians of health maintenance for spouses and children as well as for themselves. Explains Carolyn C. DeSena, a member of the Board of Trustees for Monmouth Medical Foundation, who serves as chair of the new organization: “WEforum’s tagline is, ‘When you educate a woman, she empowers her family, and together WE can evolve a community.’”

To be held at the Ocean Place Resort and Spa in Long Branch, the Women’s Health and Wellness Conference will include free blood-pressure, glucose, cholesterol and body-mass index (BMI) screenings. There will also be roughly 30 workshops with the

latest information on specific health and wellness topics and a vendor fair featuring local medical practices, health care facilities and businesses in the fitness, food, cosmetics and wellness education fields. The speaker list is not yet final, but topics are likely to include nutrition, exercise, parenting, aging, plastic surgery, and sex and relationships.

Admission at the door to the Women’s Health and Wellness Conference will be $125, but early-bird registration for $99 will be available until March 15. Proceeds will help fund free educational programming and services developed by Monmouth Medical Center and Barnabas Health.

“When it comes to providing health education, we want to step it up a level, so that vital health care information is accessible to everyone in our community,” says DeSena.

“This day-long event will raise money for that effort, and it will also provide the latest health care information in a sophisticated way that we hope will interest a broad audience.” That information won’t be limited to explanations of medical treatments, but will include ways people can take charge of their own health through better lifestyle choices.

That’s especially important these days because of the rapid pace of change in the health care industry itself due to economic pressures and health care reform, as WEforum notes. “With the rising cost of health care and policy constraints, the health care paradigm must change and we have to shift our focus toward treating the patient and not just the disease,” the group declares.

Of course, the patient must do her part

Wellness Ambassadors L.B. Kass and Dani Rubin

SPREADING THE WORD

The more than 100-member committee that is developing the Women’s Health and Wellness Conference planned for next April 20 (see main article) is recruiting six to eight “Wellness Ambassadors” to help spread the word about the conference and develop its agenda. These individuals, drawn from among business owners and other health-conscious individuals in Monmouth and Ocean counties, support the sponsoring organization,WEforum, and its mission.

“Dani Rubin of Pilates Blast in Tinton Falls was the first Wellness Ambassador we signed up,” says Carolyn C. DeSena, WEforum’s chair, adding that the second was L.B. Kass of the eponymous dance and fitness studio in Shrewsbury.

There are sponsorship opportunities and an opportunity to participate in the event as a vendor with a display. To learn more, contact Davina Feingold at 732.923.7525 or dafeingold@barnabashealth.org. as well. Take an important step toward better health by saving the date of next April 20 for the Women’s Health and Wellness Conference. To find out more about the event, contact Davina Feingold at 732.923.7525 or dafeingold@barnabashealth.org.

we

F O R U M

educate . empower . evolve

TO LEARN MORE ABOUT WEFORUM’S INAUGURAL WOMEN’S HEALTH AND WELLNESS CONFERENCE PLANNED FOR APRIL 20, 2016, CALL DAVINA FEINGOLD AT 732.923.7525 OR EMAIL DAFEINGOLD@BARNABASHEALTH.ORG. TO SHARE THIS ARTICLE WITH A FRIEND OR TO RECOMMEND IT ON YOUR FACEBOOK PAGE, VISIT MONMOUTHHEALTHANDLIFE.COM.

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IN GOOD HEALTH

LIVING WELL

A NEW DRUG HELPS A BREAST CANCER PATIENT GET THE MOST OUT OF EVERY DAY.

—WITH CANCER BREAST CANCER RUNS IN MELISSA SURDEZ’S FAMILY. HER MOTHER WAS DIAGNOSED with breast cancer at age 40 and succumbed to the disease after a tough battle.

As Melissa and her sister Jessica—chief of Pain and Palliative Care Medicine and acting chair of Medicine at Monmouth Medical Center—neared their mid-to-late 30s, they underwent screening for the BRCA1 and BRCA2 gene mutation to determine their risk for breast cancer. Melissa’s test results were negative, while Jessica tested positive and opted for a double mastectomy at age 35.

Things appeared to be normal for Melissa for a few years. But then, at 40, she felt a lump in her right breast while taking a shower one morning. Coincidentally, she had her annual

Patient Melissa Surdez with Seth Cohen, M.D., director of Clinical Research at Monmouth Medical Center and Monmouth Medical Center Southern Campus.

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gynecological exam scheduled that same day—of course she told her physician about the lump. The doctor advised her to get a mammogram right away. She went to the Jacqueline M. Wilentz Comprehensive Breast Center at Monmouth Medical Center in Long Branch and had a mammogram, followed by an ultrasound exam, a fine-needle biopsy and a core biopsy to determine the presence of cancer.

After the testing was complete, Melissa met with oncologist Seth Cohen, M.D., director of Clinical Research at Monmouth Medical Center and Monmouth Medical Center Southern Campus, and an attending physician at the Jacqueline M. Wilentz Comprehensive Breast Center at Monmouth Medical Center, to go over the results. Dr. Cohen broke the news to Melissa that she had stage III breast cancer in the right breast and lymph nodes.

Within three weeks, Melissa underwent a double mastectomy and lymph node dissection surgery to remove the cancer. As soon as she recovered, she received adjuvant chemotherapy— an additional treatment given after surgery to lower the risk of the cancer returning—followed by radiation treatment overseen

by Mitchell Weiss, M.D., chairman of Radiation Oncology at Monmouth Medical Center.

Described by friends and family as resilient, high-energy and no-nonsense, the Aberdeen resident explained to her two children that while it was going to be a tough year, they would get through it. “I hit the pause button and did what I needed to do to get well,” says Melissa.

As soon as Melissa was in the clear, she returned to living at full speed, going back to work full-time as senior human resources director for New Brunswick-based Johnson & Johnson, where she traveled extensively around the world.

COURTESY OF MONMOUTH MEDICAL CENTER

THE CANCER COMES BACK All appeared well for Melissa up until her family vacation at the Jersey Shore in August 2013. Then 45, Melissa started feeling discomfort on her right side and shrugged it off as gas pain.

However, her attentive sister Jessica stepped in, as she noticed that Melissa looked uncomfortable when she moved about. At the advice of Jessica, Melissa made an appointment for an X-ray and a positron emission tomography (PET) scan.

After reviewing the results, Dr. Cohen delivered the shocking news: The cancer had returned. “It was a recurrence in the sense it came back the most extensive disease I’ve ever seen,” says Dr. Cohen. “The cancer was everywhere throughout her body.”

Melissa’s breast cancer had metastasized into her liver and bones. The reports showed numerous tumors in her bones and liver—too many to count. Tumors encompassed more than the majority of her liver.

“Dr. Cohen explained to me that it was going to be about

the quality of living and to contain and shrink the tumors,” says Melissa. “He assured me that we were going to fight it hard.”

A NEW DRUG TO THE RESCUE Melissa’s fate changed for the better when she received PERJETA, a newly FDA-approved treatment for HER2-positive metastatic breast cancer. The targeted therapy is used as part of a first-line HER2-positive metastatic breast cancer treatment plan, in combination with Herceptin (trastuzumab) and docetaxel.

This drug was not FDA-approved when Melissa experienced her first bout of breast cancer.

Melissa’s hardcore treatment from the end of August through December certainly paid off. When she underwent a scan in December, the team of specialists could not believe they were looking at the same person, as there was no new cancer.

“The cancer was gone,” says Dr. Cohen. “And Melissa’s disease had been so extensive that without the drugs we have today she wouldn’t have survived.”

Melissa was so pleased with her successful PERJETA treatment that she served as a patient testimonial for Genentech, the drug’s manufacturer, and had the opportunity to speak to the production workers in their South San Francisco plant to inspire and motivate them.

“I told the employees how important their work is and because of PERJETA I’m alive and well today,” says Melissa. She also provided a TED talk called “Be Radically Real, Say What You See, Break Bread” about her experience.

LIVING WELL ONCE MORE Today, Melissa, 46, is continuing her PERJETA and Herceptin treatment at Monmouth Medical Center’s Outpatient Infusion Center, and is a permanent patient on maintenance chemotherapy and maintenance infusion. She meets with Dr. Cohen every three weeks and has scans conducted every few months.

“I’m forever grateful for the excellent care I’ve received at Monmouth Medical Center,” says Melissa. “When you have a chronic disease like my cancer, your medical team becomes an extension of your family. Dr. Cohen, the nurses and the entire office team are part of my extended family. They are with me through this entire journey.”

Melissa is still working full-time and is back to traveling. “I am back to the work of living,” she says. “Cancer is and will always be a part of who I am, but I am in control of how it fits into my life. That is extremely liberating. It’s been an amazing journey—I’ve used my illness as a teachable moment with my kids about not sweating the small stuff. Although I’m still living with stage IV breast cancer, I’m living very, very well. PERJETA allows me to live. I recognize how incredibly lucky I am.”

TO LEARN MORE ABOUT CANCER TREATMENTS AVAILABLE AT MONMOUTH MEDICAL CENTER, VISIT MMCCANCER.COM. TO SHARE THIS ARTICLE WITH A FRIEND OR TO RECOMMEND IT ON YOUR FACEBOOK PAGE, VISIT MONMOUTHHEALTHANDLIFE.COM.

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IN GOOD HEALTH

FOR THE

BEST IN

BREAST CARE

TWO NEW DOCTORS AT THE WILENTZ BREAST CENTER BRING TOP CLINICAL CREDENTIALS AND A SPECIAL PASSION FOR HELPING PATIENTS.

WHEN YO U’RE D EA L IN G W IT H B RE AS T CA NC ER O R T H E R IS K T H E R EO F , Y O U

want to work with clinical professionals in whom you have the utmost faith and confdence.

That has long been possible at the Jacqueline M. Wilentz Comprehensive Breast Center at Monmouth Medical Center. And now the Breast Center has been strengthened further with the addition of two new doctors: breast imager Jennifer L. Keedy, M.D., and breast surgeon Manpreet K. Kohli, M.D. Monmouth Health & Life recently visited with each of them:

MANPREET K. KOHLI, M.D. BREAST SURGEON M.D.: Kasturba Medical College, Manipal University; Manipal, India, 2007 Residency: General surgery, Monmouth Medical Center, 2009–14 Fellowship training: Breast surgical oncology, Mount Sinai St. Luke’s Roosevelt/ New York Beth Israel Medical Center, 2014–15

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When Manpreet K. Kohli, M.D., was looking for her next position, she drew up two mental “dream lists” for an ideal workplace—institutions with the very latest technology, and those with the friendliest personal dynamics. “Monmouth Medical Center was at the top of both lists,” she recalls. And no wonder—having done her residency at the Medical Center, “I was already at home here,” she says. “What we do depends on a team approach, and I knew I’d be very comfortable with the team at Monmouth.”

You know that surgeon type you’ve seen on TV medical shows—brusque and arrogant, making up in decisive surgical prowess what he or she lacks in people skills? That’s not Dr. K. “I love the human side of medicine as well as the technical side,” she declares, confessing that her family likes to rib her for her fondness for conversation. Being a good breast surgeon draws not only on her technical skill but also on her ability to counsel women sensitively about their choices at every step of the way.

“It’s the best marriage of the surgical and

the personal,” says the Asbury Park resident. “I couldn’t have asked for a better feld for me.”

With survival rates for breast cancer treatment now above 90 percent, most patients can be reassured that though they’re undergoing a diffcult experience, they’ll look back on it with relief about the outcome, says Dr. Kohli. And indeed, outcomes are better than ever. Imaging has improved thanks to tools like digital tomosynthesis, an improved version of mammography that allows radiologists to see “slices” as they would in a CT (computed tomography) scan, and whole breast ultrasound, which creates a reproducible diagram of the breast—“like a topographical map,” Dr. Kohli explains—that lets radiologists compare similarly positioned images from year to year to spot subtle changes.

“It’s especially helpful for women with dense breasts, whose conventional mammograms may look like a completely white picture,” says the doctor.

“We work closely with the radiologists, who can place a tissue marker when they’re doing a biopsy, enabling us to locate a tumor more precisely on the day of surgery,” Dr. Kohli explains. Thus the surgeon can safely remove malignant tissue with a smaller margin of surrounding healthy tissue, reducing cosmetic damage.

“It’s our job as treating physicians to

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focus on women’s overall long-term quality of life, and that includes how they look and feel,” she says.

Though it is a plastic surgeon who performs breast reconstruction, Dr. Kohli is trained in oncoplastic surgery. In that technique, following a lumpectomy to remove a malignant tumor, the remaining tissue is sculpted “to maintain the natural contours of the breast,” she says. And a new tool called PlasmaBlade makes possible nipple-sparing mastectomy, in which the patient’s nipple and areola are preserved— without any reduction in the success rate.

In many cases today, after undergoing radiation “women will still have their natural cleavage, so when they look down every day they won’t have to see a deformity that reminds them of what they’ve been through,” says the doctor.

Dr. Kohli enjoys seeing patients come back at the five-year mark when their breast cancer and treatment are a memory and their lives have moved on. “It’s fun to be able to help someone in such a dramatic way,” she says.

And she is especially pleased to be back at the medical center as a member of the medical staff. “Monmouth provides the quality of care patients used to run to New York for,” she says. “And if they get their care here, close to home, their physicians are near at hand in case they need anything.”

JENNIFER L. KEEDY, M.D. BREAST IMAGER M.D.: University of Miami School of Medicine, Miami, 1991 Residency: Radiology, Beth Israel Hospital/ Harvard Medical School, Boston, 1993–96 Fellowship training: Clinical research fellowship focusing on women’s imaging, Thomas Jefferson University Hospital, 1996–97 When it comes to the frequency of recommended mammography screenings for breast cancer, you’ll read different recommendations from different groups.

Put Jennifer L. Keedy, M.D., down as a supporter of the more aggressive schedule recommended by the Society of Breast Imaging—annual screening mammograms starting at age 40 for most women—and not just because breast

imaging is her specialty.

“Mammography is inherently not as accurate as the population would like it to be,” she concedes. “But it’s still the gold standard. Having less frequent mammography only delays diagnosis, which is what you don’t want to do.

Besides, we see plenty of patients with breast cancer in their mid-40s, and the cancers younger women get tend to be the most aggressive ones.”

The Holmdel resident moved to our area recently from south Florida when her husband took a new position here. She liked what she saw at Monmouth Medical Center’s Wilentz Center—the up-to-date technology that includes tomosynthesis screening, for example, and a robust program of providing screening services to all populations regardless of their economic status.

She also appreciates the personal sensitivity to patients that she finds among her new colleagues at Monmouth—and that is her own long-established custom as well. “The more you can speak with patients and the more promptly you can schedule them for any further procedures they may need, the less anxiety they’re going to have,” she says. “I think the Wilentz Center does that extremely well.”

Dr. Keedy concludes: “At Monmouth Medical Center, they put quality first in a lot of ways.”

COURTESY OF MONMOUTH MEDICAL CENTER

8 IMAGING OPTIONS BESIDES MAMMOGRAMS

The Jacqueline M. Wilentz Center at Monmouth Medical Center is New Jersey’s only Certified Quality Comprehensive Breast Center of Excellence (according to criteria set by the National Consortium of Breast Centers) and is a recipient of the Women’s Choice Award 2014–2015 as one of America’s Best Breast Centers. It offers all-digital screening and diagnostic mammography, and also offers these additional technologies: • breast specific gamma imaging (BSGI): a molecular breast imaging technique for identifying cancerous lesions in the breast, particularly in women who were previously challenging to diagnose.

• computer aided detection (CAD) mammography: a system that helps our radiologists recognize subtle changes in breast tissue.

• breast MRI (magnetic resonance imaging): an additional screening tool reserved for women who are at high risk for breast cancer due to family history and/or a mutation in genes such as BRCA1 or BRCA2. Diagnostic breast MRI is offered as well.

• whole-breast ultrasound: an adjunct to mammography for screening women with dense breast tissue.

• high-resolution breast ultrasound: a diagnostic tool that provides a picture of the breast tissue, including the area

closest to the chest wall, which can be difficult to image through a mammogram alone.

• ultrasound-guided core needle or fine-needle biopsy: an advanced, minimally invasive and virtually painless procedure that is used in place of surgical biopsy to determine if a tumor is cancerous.

• stereotactic breast biopsy: an advanced biopsy system with a high degree of accuracy that is also a virtually painless alternative to surgery.

• tomosynthesis: mammography utilizing advanced 3D breast imaging that provides the earliest detection of breast cancer.

TO LEARN MORE ABOUT SERVICES AVAILABLE AT THE JACQUELINE M. WILENTZ COMPREHENSIVE BREAST CENTER AT MONMOUTH MEDICAL CENTER, VISIT MONMOUTHWILENTZBREASTCENTER.COM.

TO SHARE THIS ARTICLE WITH A FRIEND OR TO RECOMMEND IT ON YOUR FACEBOOK PAGE, VISIT MONMOUTHHEALTHANDLIFE.COM .

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signature DISHES

4 LOCAL CHEFS SHARE THE RECIPES THEY MOST LOVE TO MAKE.

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GREEK SALAD SERVES: 4–6

Executive Chef Dominique Filoni of Avenue in Long Branch Ingredients for salad: n 3 plum tomatoes, top off, diced in ¼-inch cubes n 3 red bell peppers, cleaned, seeded, diced in ¼-inch cubes or bite size n 3 yellow bell peppers, cleaned, seeded, diced in ¼-inch cubes or bite size n 2 seedless European cucumbers, peeled, diced in ¼-inch cubes or bite size n ½ of a red onion, thinly sliced n ½ cup Kalamata olives, sliced in half n 4 to 6 slices feta cheese n Salt, pepper and dried oregano to taste Ingredients for dressing: n 1 cup red wine vinegar n 1 tsp. Dijon mustard n 5 Tbs. dried oregano n ½ cup extra virgin olive oil n Salt and pepper to taste

Directions: 1. In a salad bowl, make the dressing by combining all the ingredients.

2. In another salad bowl, combine all the vegetables, olives and oregano.

3. Season with salt and pepper, and pour on the dressing.

4. Place the feta cheese on top.

5. Let marinate a few minutes before serving.

WHOLE GRILLED BRANZINO SERVES: 2

Chefs/Co-Owners Claudette Herring and Lauren Phillips of Via45 in Red Bank Ingredients: n 1½–2 lbs. cleaned branzino, with bone n Kosher salt n Ground pepper n Fresh rosemary, thyme, parsley and basil n Fresh tomato (you can use plum, vine-ripened, cherry or whatever is available during the season) n Blended oil (80% vegetable oil plus 20% extra virgin olive oil)

n Extra virgin olive oil n Fresh lemon Directions: 1. Preheat grill to high and preheat oven to 400°F. 2. Fill cavity with a sprinkle of salt and pepper, sliced tomato, half sprig rosemary, 1 sprig thyme, 1 basil leaf and pinch parsley.

3. Season skin with salt and pepper.

Drizzle blended oil inside and out.

4. Place fsh on the grill, turning to create “X” marks on both sides of the skin.

5. Transfer to a baking dish and place in oven for approximately 19 minutes.

6. To serve, lift the fsh with a spatula and place it on a serving plate. Drizzle with extra virgin olive oil and freshly squeezed lemon.

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BUTTERNUT SQUASH SOUP WITH TOASTED ALMONDS & PUMPERNICKEL CROUTONS SERVES: 10

Executive Chef Barry Chernick of Cross & Orange in Asbury Park Ingredients: n 4 lbs. butternut squash n 1 stick butter, room temperature n ½ cup heavy cream, warm to the touch

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n Salt and pepper as needed n 1 Tb. toasted slivered almonds n 2 pieces pumpernickel bread

Directions for soup: 1. Preheat oven to 375°F. 2. Wash and rinse the squash.

3. Cut squash in half lengthwise and remove the seeds.

4. Liberally season with salt and pepper.

5. Place squash fesh side down inside a greased roasting pan.

6. Roast at 375°F for 1–1½ hours or until squash can be pierced with a fork.

7. Remove from the oven and let stand for 10 minutes or until the squash is manageable.

8. Using a spoon, scrape out the fesh and puree the squash using a blender on low speed.

9. Add the butter and cream.

10. Season to taste.

11. Garnish with toasted almonds and croutons.

Directions for toasted almonds: 1. Preheat oven to 325°F. 2. Lightly coat almonds in extra virgin olive oil.

3. Evenly disperse the almonds onto a sheet pan and bake for 3–5 minutes or until golden brown.

Directions for croutons: 1. Slice pumpernickel bread to desired crouton size.

2. In a bowl, toss with garlic powder and extra virgin olive oil.

3. Bake in oven at 325°F for 5–7 minutes.

4. Drain croutons onto paper towel.

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GARDEN BEET TARTARE SERVES: 2

Executive Chef Charles Lesbirel of Ama Ristorante in Sea Bright

Ingredients: n 2 medium-size red beets, roasted and peeled n 1 Tb. aged balsamic vinegar n 2 tsp. minced orange zest n 1 Tb. extra virgin olive oil n Salt and pepper to taste n Chopped toasted pistachios and crème fraîche for garnish n Crostini or crackers for dipping

Directions: 1. Pulse roasted beets in food processor until they are in small pieces.

Do not puree.

2. Transfer to mixing bowl and add the balsamic vinegar, orange zest, extra virgin olive oil, salt and pepper.

3. Mix all ingredients together and serve in a bowl.

4. Sprinkle the pistachios and dollop the crème fraîche on top.

5. Serve the crackers or crostini for dipping.

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DO TRY THESE AT HOME: SWEET TREATS FROM TOP MONMOUTH RESTAURANTS.

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PUMPKIN BREAD PUDDING SERVES: 10–12 Chef/Owner Drew Araneo of Drew’s Bayshore Bistro in Keyport Ingredients: n n n n n n n n n n n n

6 eggs 2½ cups sugar 2 cups pumpkin puree 1½ tsp. cinnamon ½ tsp. nutmeg ¼ tsp. ground ginger ¼8 tsp. ground cloves 2 cups cream 2 cups milk 1½ tsp. vanilla 1 lb. day old bread, diced 1 stick unsalted butter, melted n 1 cup golden raisins (optional) n 1 cup chopped pecans (optional)

Directions: 1. In a large bowl, whisk together eggs and sugar.

2. Stir in pumpkin puree, cinnamon, nutmeg, ginger and clove until well mixed.

3. Add milk, cream and vanilla, then stir in bread to coat with custard base. Let stand for at least 2 hours, stirring every half hour to help bread absorb custard base.

4. Fold melted butter into bread along with optional raisins and pecans.

5. Place in buttered baking dish, and bake at 350°F for 45 minutes.

6. Turn oven up to 400°F and bake for additional 15 minutes.

7. Pudding should be browned on top and just begin to become set.

8. Serve warm topped with ice cream, whipped cream and caramel sauce.

COCONUT PANNA COTTA WITH TROPICAL FRUIT SERVES: 8

Pastry Chef Josué Ramos of Nauvoo Grill Club in Fair Haven Ingredients: 8 pieces gelatin sheets 3 cups heavy cream 1½ cups sugar 1 can coconut milk (14 oz.)

1 tsp. vanilla extract

ISTOCK; NAUVOO GRILL CLUB

n n n n n

Directions: 1. Soak gelatin in ice water until softened. Squeeze out excess water and set aside.

2. Bring heavy cream and sugar to a boil in a small pot, add gelatin and stir to dissolve. Add vanilla extract once everything is dissolved.

3. Divide mixture evenly among 8 glasses and refrigerate for about 4 hours.

4. Remove from refrigerator and garnish with the fresh fruit of your choice.

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CHOCOLATE POT DE CRÈME WITH CHOCOLATE CARAMEL SAUCE AND MALTED MERINGUES SERVES: 8–10 Pastry Chef Thomas J. Pareso of Beach Tavern in Monmouth Beach

Ingredients for Pot de Crème: n n n n n

n n n n n n n

1 quart heavy cream 1 cup whole milk 2 tsp. vanilla extract ½ tsp. salt 12 egg yolks (reserve whites for meringues if desired) 1 cup white sugar ½ cup cocoa powder 20 oz. Baker’s milk chocolate 10 8 oz. oven-safe ceramic bowls Deep baking pan (at least 4 inches) 2 quarts boiling water Aluminum foil

Directions for Pot de Crème: 1. Preheat oven to 325°F. 2. Place cream, milk, vanilla and salt in a pot and place over medium heat.

3. Place egg yolks in a stainless steel bowl.

4. Mix the sugar and cocoa powder, and whisk half of this mixture into the cream and half into the eggs, continuing to heat the cream.

5. Once the cream is steaming lightly but not yet at a simmer, pour half over the eggs while whisking continuously.

6. Once fully incorporated, pour egg mixture into the remaining cream and heat over a low fame until the mixture thickens slightly.

When ready, it will evenly coat the back of a spoon without gaps.

7. Place the chocolate in a separate container and pour the thickened cream and egg mixture through a strainer over the chocolate.

After about a minute, stir and the chocolate will dissolve readily into the cream.

8. Place your oven-safe ceramic bowls into a baking pan, making sure the edges of the pan are taller than the bowls. Evenly pour your pot de crème base into each of the bowls, flling them no more than 2¾3 full.

9. Pour your boiling water into the baking pan carefully, ensuring not to get any in the bowls. The water should be 1½3 the depth of the bowls.

10. Carefully transfer to the oven and bake for approximately 30 minutes.

11. The pot de crème will become frm from the edges, and it is ready when shaking the bowl causes the whole surface to move as one piece (meaning that one which is not quite done will have a quarter-sized area in the center that is liquid).

12. When ready, rest at room temperature for 30 minutes before refrigerating.

Ingredients for Chocolate Caramel Sauce: n n n n n n n n n

2 cups white sugar 1 cup corn syrup 1 cup water 2 sticks butter 1 quart half and half 1 cup cocoa powder 1 tsp. vanilla extract 10 oz. dark chocolate 1 Tb. coarse sea salt (such as Maldon)

Directions for Chocolate Caramel Sauce: 1. Place sugar, corn syrup and water in a pot over medium heat.

2. Stir once to combine, and then evenly heat without stirring (you may need to turn your pot as you work) until the sugar takes on a medium-dark amber color.

3. Once the caramel is ready, add your butter and stir—carefully as there will be a lot of steam—until the mixture is smooth.

4. Now, add the half and half, cocoa powder and vanilla and simmer lightly while stirring until all or most of the caramel is dissolved.

5. Remove from heat, stir in the chocolate and salt, and strain into a storage container.

Ingredients for Malted Meringues: 2 cups egg whites, free of any yolk 1 tsp. salt ½ tsp. cream of tartar 2 cups malt powder 1 lb. confectioner’s sugar 1 tsp. vanilla extract Disposable plastic piping bags Silicone baking sheet or parchment paper

Directions for Malted Meringues: 1. Preheat oven to 200°F. 2. Place egg whites in a stainless steel bowl (this may be done by hand or using a stand mixer with whisk attachment) and begin whisking lightly.

3. As the egg whites begin to develop a foam, add the salt and cream of tartar.

4. Sift the malt powder and confectioner's sugar together, and add to the egg whites by thirds, whisking more vigorously as you go.

5. Once the meringue takes on a shiny surface and forms stiff peaks, add vanilla, transfer to a piping bag and pipe into 2-inch-wide drops with 1 inch between them on baking sheet.

6. Place in oven and bake until dehydrated, about 2 hours.

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PROTEIN, EXPLAINED

BY LEE LUSARDI CONNOR

AN EXPERT FIELDS QUESTIONS ABOUT A KEY NUTRIENT WE ALL NEED.

WHAT DO DIETARY PROTEINS DO

for the body? Almost everything! They build muscles, bones, skin and, in fact, all bodily tissues; they help make hemoglobin, the part of red blood cells that carries oxygen throughout the body; they help boost immunity; and much more. But beware: Too much protein is too much of a good thing. Monmouth Health & Life asked a dietitian eight questions about this basic food building block:

n HOW MUCH PROTEIN SHOULD ONE EAT? “A healthy diet should draw about 20 percent of its calories from

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protein,” says Samar Habiby, R.D., M.P.H., a clinical nutritionist with the surgical weight-loss program at Monmouth Medical Center in Long Branch. “That’s about onehalf gram of protein daily per pound of your desirable body weight.”

n CAN A DIET THAT’S VERY HIGH IN PROTEIN AID WEIGHT LOSS? Yes, says Habiby—in the short run. “It can be a good jump-starter, but it’s not a healthy long-term weight-loss program,” she explains. “Your brain, your eyes and other key organs need carbohydrates to

function at their best. When you deplete your carbs with a super-high protein, lowcarbohydrate diet, your body starts breaking down your fat stores to get the glucose it needs.” It produces ketones, and if these linger in the system they can have toxic effects on the liver and kidneys. Conversely, consuming too little protein is not desirable because it can cause the loss of muscle mass, and any weight lost generally returns quickly when you reintroduce protein into your diet. “I preach putting it all under the ‘healthy’ umbrella and eating a balance of foods in moderation,” says Habiby.

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aren’t so heavy in saturated fat—poultry, eggs and fish, for example. “In my humble opinion, egg yolks don’t quite deser ve their bad reputation,” says the nutritionist.

“People shy away from them, but they’re a high-quality protein source that’s also a great source of iron—important especially for women. Yes, they contain cholesterol, but the blood cholesterol levels we worry about are really more affected by saturated fat consumption.”

n SHOULD I EAT PROTEIN AF TER A WORKOUT? That’s a good idea, says Habiby, who explains that following exercise, your muscles are more ready to absorb protein and build muscle fibers. “Many people have a protein shake after a workout,” she says. “That’s fine—and so is a slice of toast with peanut butter or almond butter, or an egg on a toasted English muffin.”

n WHAT ARE SOME OTHER HEALTHY, PROTEIN-RICH SNACKS?

n WHAT ARE SOME PROTEIN-RICH FOODS? Eggs, cheese, beans, seeds (including quinoa and pumpkin seeds) and nuts are rich in this nutrient. Meat is another protein source, but the proteins in meat come with saturated fat, and the American Heart Association (AHA) recommends getting no more than 5 to 6 percent of your daily calories from saturated fat. Fish or chicken can be a good alternative to red meat, says Habiby, and chicken is better with the skin off, because the skin is mostly fat. “Generally, in any meat, when you get close to bone or skin there’s a layer of fat,” she warns.

n WHAT IF YOU CAN’T RESIST BEEF? If you decide to have beef occasionally, try to make sure it’s labeled “extra lean.” Sirloin tips, top round roast and top sirloin steak fall in this category, accord-

ing to the USDA. And watch ser ving sizes: One appropriate serving of lean meat is two to three ounces, or about the size of a computer mouse, says the AHA. “Leaner cuts such as filet mignon, tenderloin or London broil are healthier than those with a lot of marbling,” says Habiby.

“When you’re buying ground beef, 90 percent lean is a good target. If you go much higher than that, the meat tends to be dry and to lose some of its flavor.”

n IT USED TO BE SAID THAT PEOPLE NEEDED RED MEAT TO BUILD UP THEIR BLOOD. ANY TRUTH TO THAT? What people were really talking about with that recommendation was getting enough iron or building up red blood cells, says Habiby.

And there are other iron sources that

Habiby suggests string cheese, lowsugar Greek yogurt or a homemade trail mix with nuts, dried fruits and cereal. Or deli meats such as turkey or low-fat ham wrapped around a stick of celery or a cucumber. “Remember that protein stays in your system a little longer than, say, popcorn or an apple, so you have more of a feeling of fullness and are therefore less apt to overeat,” she says.

n IS IT IMPORTANT TO DISTINGUISH BETWEEN “COMPLETE” AND “INCOMPLETE” PROTEINS? “If your diet is balanced, it’s not critical,” says Habiby. However, it’s good to know that animal-based proteins such as those found in meat, fish and eggs have a more complete amino acid profile than plantbased ones. “If you’re a vegetarian and you’re getting plenty of dairy and eggs, you’re fine,” the nutritionist explains.

“But vegans who don’t consume these foods need to be sure to choose specific combinations—a grain and a nut, for example, as with a peanut butter sandwich or hummus on toast—to make sure their bodies are receiving complete proteins.”

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TASTES

LUNCHTIME! WHILE YOU’RE PACKING LUNCHES FOR THE KIDS, WHY NOT MAKE ONE OF THESE PORTABLE MEALS FOR YOURSELF TOO? MIDDAY WILL BE HEALTHIER—AND MORE INTERESTING!

Banish boring sandwiches, and make a batch of these

tasty wraps for the whole family.

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9/23/15 2:21 PM

BEET, BLACK RICE AND PEAR WRAPS MAKES 4

INGREDIENTS n 4 whole-wheat tortillas n 2 large romaine lettuce leaves, torn in half n 1 large pear, grated n Sea salt FOR THE BEET PASTE n 2 cooked beets, roughly chopped n 1 garlic clove, crushed n Small handful of fresh cilantro n Small handful of fresh fat-leaf parsley n 1/3 cup walnuts n 1 tsp. coconut oil n 2 tsp. apple cider vinegar FOR THE BLACK RICE n 1 cup water n ½ cup black rice n ½ tsp. caraway seeds n Finely grated zest and juice of ½ lime n Scant ¼ cup golden raisins n Scant ½ cup slivered almonds, toasted To make the beet paste, throw everything into a food processor, add a pinch of sea salt to taste and blitz until a paste has formed. Transfer to a bowl for later.

To make the black rice, put 1 cup water in a saucepan and bring to a boil. Add the rice, caraway seeds and a pinch of sea salt. Reduce the heat to low, cover and leave to simmer for 20–25 minutes, or until all the water is absorbed, then let cool. Once cooled, transfer the rice to a bowl and add the lime zest and juice, golden raisins and almonds. Stir well.

Place 2 tablespoons of the beet paste in the middle of each tortilla and cover with one of the lettuce leaf halves. Top with a couple of heaping spoonfuls of the black rice flling. Sprinkle with the grated pear and fold or roll the tortillas to create a wrap.

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TASTES

If you're not a tofu fan, replace it with pieces of

marinated chicken.

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9/23/15 2:21 PM

BAKED TOFU AND APPLE ON MIXED GREENS AND WAKAME

SERVES 2

INGREDIENTS n 1 lb. frm tofu n 1 Tb. olive oil n 1 Tb. tamari n 1 Tb. apple cider vinegar n 1 Tb. lemon juice n 1½ Tb. dried wakame n 3 cups mixed salad greens n 1 apple, cored and thinly sliced n 2 scallions, chopped n 2 Tbs. sesame seeds n 1 Tb. olive oil n 1 tsp. dried chili fakes n Baking sheet lined with parchment paper Pat the tofu dry with some paper towels. Line a plate with some paper towels and place the tofu on top.

Place another small plate on top of the tofu and weigh it down with something heavy (such as a can of beans). Leave for 15–30 minutes for the liquid to seep out. Remove the plate and cut the pressed tofu into cubes. Mix the olive oil, tamari, apple cider vinegar and lemon juice together in a small bowl. Pour this over the tofu and leave it to marinate for 30 minutes. Preheat the oven to 350˚F. Arrange the tofu on the prepared baking sheet in a single layer. Depending on how large your cubes are, bake the tofu in the preheated oven for 25–40 minutes, until golden.

Meanwhile, soak the dried wakame in lukewarm water for 10–20 minutes. Pat dry with a dish towel or paper towels, and coarsely chop. Put the salad greens, apple, scallions, sesame seeds and wakame in a large bowl, and toss with the olive oil and chili fakes. Top with the baked tofu and serve.

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TASTES

Start paying more

attention to radishes.

Research has shown the antioxidants found in them may help prevent cancer.

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9/23/15 2:22 PM

RADISH AND AVOCADO SALAD WITH CHIA-TAHINI DRESSING

SERVES 2–4

INGREDIENTS ■ About 24 radishes, roughly chopped ■ 2 small red bell peppers, seeded and chopped ■ Large handful of black or Kalamata olives ■ Large handful of fresh cilantro, roughly chopped ■ 1 small avocado, peeled, pitted and diced ■ ½ red onion, thinly sliced ■ 1 scallion, chopped FOR THE CHIA-TAHINI DRESSING ■ 2 Tbs. chia seeds ■ 2 Tbs. tahini ■ ½ Tb. cumin seeds ■ Juice of 1 lemon ■ 1 Tb. chopped fresh flat-leaf parsley ■ ½ tsp. tamari ■ 1 Tb. raw honey ■ Pinch of sea salt ■ Pinch of chili powder Put all the salad ingredients in a large salad or serving bowl.

Put all the dressing ingredients in a blender or food processor and blitz until smooth. The dressing will be quite thick, but as you mix it through the salad, it will coat the ingredients nicely.

Pour the dressing over the salad, toss together until well combined, and serve.

Excerpted from Superfoods: The Flexible Approach To Eating More Superfoods by Julie Montagu by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2015 by Julie Montagu.

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POWER FOOD

crave that crunchy

CAULIFLOWER

BROCCOLI’S BRIGHT COUSIN IS READY FOR ITS SHINING HOUR. CHANCES AR E YOU’VE BEEN MUNCHING CAULIFLOWER AT salad bars for years without fully appreciating this super food. It’s a pleasant-tasting, versatile veggie that’s low in calories—just 29 per cup—and full of vitamins and minerals. Cauliflower belongs to the species Brassica oleracea along with broccoli, brussels sprouts, cabbage, collard greens and kale. And yes, whether munched from a salad plate or served as a side dish, it’s familiar. But as the British newspaper The Guardian recently declared, “It’s time for the dowdy old cauliflower to have its moment to shine.”

For example, restaurants now offer popular cauliflower entrées, and clever cooks realize that in puréed form the veggie can be a lean, healthy pinch hitter for mashed potatoes.

POWER UP One cup of raw cauliflower, says the U.S. Department of Agriculture, provides 77 percent of the vitamin C you need for the day, 20 percent of the K, 11 percent of the B6 and smaller amounts of thiamin, riboflavin, niacin, pantothenic acid, calcium, iron and magnesium. It’s a good fiber source too, and fiber helps you feel full, control your weight and keep your digestive tract healthy. Cauliflower and its cruciferous kin contain glucosinolates, which break down to form compounds that have been found to inhibit the development of cancer in rats and mice.

DID YOU KNOW? Most cauliflower is white, but not all. You can often fi nd green, purple and orange varieties at farmers’ markets. Chemicals account for the differences—there’s more of the pigment chlorophyll in green cauliflower, for example, while the purple plant gets its hue from the antioxidant anthocyanin, also found in red cabbage. Because it has more beta carotene, orange cauliflower has about 25 percent more vitamin A than the white variety, and green cauliflower— sometimes called broccoflower—is higher in protein than either white cauliflower or broccoli.

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BUY/STORE/SERVE White cauliflower is widely available at supermarkets and farmers’ markets. Look for a firm vegetable with compact florets and crisp, fresh leaves with no sign of yellowing or wilting. (The size of the head doesn’t affect quality.) Tightly wrap your raw cauliflower; it’s good in the refrigerator up to five days. Before using, wash and remove the leaves at the base and trim the stem as needed.

Cauliflower can be eaten raw, roasted, grilled or lightly steamed. It’s usually broken into florets before cooking and served in soups (such as cheddar cauliflower soup), salads, casseroles or with creamy sauces (say, Gruyere sauce) for dips and salads. If you’re ambitious, try preparing a cauliflower pizza (look online for recipes) or the increasingly popular cauliflower “steak.” (With a large knife, slice the head vertically into slabs about ¾ʺ thick and sear in a skillet with olive oil, then place in the oven at 400°F for 15 minutes.) —MICHAEL ARDIZZONE OCTOBER 2015

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ADVERTI SEMENT

Share your love ... Share A Pet

The Share-A-Pet Program was established to help support a number of cats and dogs who were having a difficult time finding a home, whether due to cruelty, neglect, handicap, or length of stay. These deserving animals are given a lifetime of security in Kitty City or on the Animal Haven Farm and are available for sponsorship. Sponsors receive a letter and photo from their sponsored animal three times a year and are invited to come visit with their pet, or adopt them! Featured here are just a few of the cats and dogs waiting for you to share your heart.

Carolina - was one of 6 cats and 35 Beagles we rescued from a No. Carolina research lab where they were treated with abominable cruelty. She is a true beauty with a pesonality to match. Carolina still waits for your love, your heart or your home.

Sammie - a Newark stray found in July 2009. Once in our care we found him to exhibit a number of behaviors that were neurological in nature.

Extensive tests have not revealed a specific cause, so happy-go-lucky Sammie needs close supervision when out walking and playing.

Jaws - had been kept in a basement where he was “trained” by being brutally beaten. He suffered two fractures to the skull and two broken teeth. He is also hard of hearing.

Luckily, he was seen and reported by someone and we rescued Jaws in time.

Bernie - was a victim of cruelty, found with burns all over his body from chemicals or cigarettes. They had closed up on their own and were infected. Once treated, they healed beautifully, and ever since Bernie wants nothing more than to be loved.

Chelsea - we rescued her at 7-1/2 years old along with several other dogs from a home involved with dogfighting. X-rays revealed all of Chelsea’s legs were broken at one time in her life, yet she is still a love with people.

I would like to sponsor the following animal(s) in the Share-A-Pet Program: Name: _________________ ___________________

For additional information and other animals on the program, visit ahscares.org/Share-A-Pet Program, (where you can also watch videos of some of them), or request a booklet for only $2.00 which features all of the current pets awaiting your love.

Name: ______________________________________________ Address: ____________________________________________ City, State, Zip _______________________________________

❑ Enclosed is $2.00. Please send a Share-A-Pet booklet to me. ❑ Enclosed is a donation of $ _______________to help support your efforts or donate online at ahscares.org

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Your sponsorship is applied to the care of the animal you sponsor. If the amount received exceeds that needed to care for your chosen cat or dog, it is applied to the care of all the pets on the program.

# of animals _____ x $10.00/month per animal = TOTAL enclosed $ ___________

Share-A-Pet Program - Associated Humane Societies P.O. Box 43 - Forked River, NJ 08731-0043 (609) 693-1900 - ahscares.org

Information filed with the Attorney General concerning this charitable solicitation may be obtained from the Attorney General of the State of New Jersey by calling (973) 504-6215.

Registration with the Attorney General does not imply endorsement. Charitable Registration #-CH012-6200, Tax Exempt # 221 487122.

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WINE + SPIRITS

FANCY A

SHANDY? THIS BRITISH-BORN BEER COCKTAIL IS A SWEET AND SPICY WAY TO TOAST AUTUMN’S ARRIVAL.

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INGREDIENTS ■ 2 12-oz. bottles pumpkin ale ■ 2 12-oz. bottles ginger beer ■ 4 orange slices DIRECTIONS ■ Fill 4 pint glasses with ice. Divide pumpkin ale and ginger beer among glasses. Garnish each with an orange slice if desired.

RECIPE COURTESY OF STEPHEN M. VITARBO

A SHANDY IS A DRINK that combines beer with a nonalcoholic beverage such as lemonade or ginger beer, and beer-loving Brits have been sipping such tipples for at least a century and a half. The word is a shortened version of “shandygaff,” which is described in H.G. Wells’ 1910 comic novel The History of Mr. Polly as “two pints of beer and two bottles of ginger beer foaming in a huge round-bellied jug.”

At right you’ll find a recipe for a shandy prepared with pumpkin ale that’s perfect for fall. Cheers!

9/23/15 2:15 PM

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Serving up

WHERE TOEAT FINE

CASUAL

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Your Traditional Homemade Italian Cooking. Just Like A Sunday Lunch At Your Italian Grandmas House!

Patrizia’s

ASBURY PARK

CROSS & ORANGE Specializing in seasonal artisanal fare, 508 Cookman Ave., 732.361.5502

28 BROAD ST. RED BANK, NJ 07701

FISH URBAN DINING Seasonal restaurant specializing in fresh seafood, 601 Mattison Ave., 732.455.8181

732.741.5555

LANGOSTA LOUNGE Vacation-inspired cuisine from tapas to sushi, 1000 Ocean Ave., 732.455.3275

Patriziasofbrooklyn.com

PASCAL & SABINE Authentic French cuisine, 601 Bangs Ave., 732.774.3395 MEDICAL PROFESSION DISCOUNT

10% PER PERSON WITH DISPLAY OF ID

PORTA PIZZERIA Authentic Neapolitan pizza restaurant, 911 Kingsley St., 732.776.7661 SEED TO SPROUT Vegan restaurant with juice and smoothie bar, 711 Fourth Ave., 732.361.7040 TWISTED TREE CAFÉ Vegetarian-friendly food, 609 Cookman Ave., 732.775.2633

ATL ANTIC HIGHL ANDS

COPPER CANYON Tex-Mex fare with tequila-tasting specials, 51 First Ave., 732.291.8444

State-of-the-art indoor cycling studio, convenient and fun for all levels.

HARBORSIDE GRILL American cuisine with Italian influences, 40 First Ave., 732.291.0066 KUNYA SIAM Authentic Thai cuisine, 99 1st Ave., 732.291.2397 ON THE DECK American fare with a focus on seafood, 10 Simon Lake Dr., 732.872.1424

AVON-BY-THE-SEA

Megacycle classes are known for their high-energy instructors who combine music, coaching, and lighting to create an exhilarating exercise experience. It is a low impact but high cardio workout with well documented benefts.

AVON PAVILION Classic American fare in a beachside setting, BYO, 600 Ocean Ave., 732.775.1043 CLEMENTINE’S Cajun-creole cuisine in a casual dining setting, 306 Main St., 732.988.7979 THE COLUMNS American seafood with Italian influences, 601 Ocean Ave., 732.988.3213

BELMAR

BRANDL Eclectic American cuisine featuring seafood dishes, 703 Belmar Plz., 732.280.7501 KAYA’S KITCHEN Organic and vegetarian fare, 1000 Main St., 732.280.1141 LA DOLCE VITA Upscale Italian seafood cuisine on the water front, 400 Ocean Ave., 732.749.3177

BRADLEY BEACH

BAMBOO LEAF Thai and Vietnamese dining, 724 Main St., 732.774.1661

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GIAMANO’S RESTAURANT Classic Italian fare, 301 Main St., 732.775.4275 UVA Fine Mediterranean and Italian fare, 800 Main St., 732.775.0906

COLTS NECK

COLTS NECK INN Elegant steak and chop house, 6 Route 537 West, 732.462.0383 GREEN MEADOWS Continental cuisine, 270 Route 34 South, 732.431.8755

FOR A COMPLETE LIST OF DINING OPTIONS, VISIT THE “WHERE TO EAT” SECTION OF MONMOUTHHEALTHANDLIFE.COM.

9/25/15 3:30 PM

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WHERE TO EAT

NEED POST ACUTE CARE?

HUDDY’S INN American fare with Italian influences, 420 Route 34 South, 732.431.0194

FAIR HAVEN

NAUVOO GRILL CLUB Traditional American cuisine ser ved in a clubby setting, 121 Fair Haven Rd., 732.747.8777 RAVEN & THE PEACH International fine dining, 740 River Rd., 732.747.4666

FREEHOLD AMERICAN HOTEL American Bistro with a late-night tapas menu, 18-20 E. Main St., 732.431.3220

YOU HAVE A CHOICE

FEDERICI’S Authentic Italian fare featuring thin-crust pizza, 14 E. Main St., 732.462.1312

Choose CareOne …

Your SAFE Way Home

METROPOLITAN CAFÉ American cuisine with a Pacific Rim flair and sushi bar, 8 E. Main St., 732.780.9400 OYAKO TSO Hibachi dining with a sushi bar, 6 W. Main St., 732.866.1988 VALENTINO’S Creative, contemporar y Italian fare, 4241 Route 9 North, 732.683.1400

HA ZLET

THE SHORE CAFÉ Italian bistro with homemade desserts, 1104 Route 36, 732.888.0288

® HOLMDEL: 732-946-4200 JACKSON: 732-367-6600 KING JAMES: 732-291-3400 WALL: 732-556-1060

YESTERDAY’S RESTAURANT Authentic southern Italian and American fare, 3153 Route 35, 732.264.3777

HOLMDEL

IT’S GREEK TO ME Casual, authentic Greek cuisine, 2128 Route 35 South, 732.275.0036 TURNING POINT Quaint brunch eater y, 2132 Route 35 South, 732.615.9000

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KEYPORT

CORNUCOPIA RESTAURANT American diner fare, 98 Maple Pl., 732.739.6888 DREW’S BAYSHORE BISTRO Cajun-influenced American fare, BYO, 25 Church St., 732.739.9219

LITTLE SILVER

The best gift you can give your child is the gift of good health!

LITTLE SZECHUAN RESTAURANT Traditional Chinese cuisine, 485 Prospect Ave., 732.842.3823 PALUMBO’S Casual Italian dining and pizzeria, 24 Ayers Ln., 732.842.5505 RAY’S SEAFOOD RESTAURANT Fresh seafood selection, 125 Markham Pl., 732.758.8166 ZOE BISTRO Eclectic American fare with global influences, 151 Markham Pl., 732.747.9988

LONG BRANCH

2ND FLOOR RESTAURANT Metropolitan-inspired cuisine, 71A Brighton Ave., 732.443.7399 AVENUE Modern French cuisine with an oceanfront view, 23 Ocean Ave., 732.759.2900 CHARLEY’S OCEAN GRILL Steak and seafood dishes, 29 Avenel Blvd., 732.222.4499 ROONEY’S OCEANFRONT RESTAURANT Fine seafood eater y with a raw bar, 100 Ocean Ave. North, 732.870.1200 TUZZIO’S Italian steak and seafood dishes, 224 Westwood Ave., 732.222.9614

CHIROPRACTIC CARE

FOR INFANTS, CHILDREN, AND THE WHOLE F

MANAL APAN

KONBU Casual sushi dining, 345 Route 9 South, 732.462.6886

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• Pregnancy specialists with expertise in breech, pre & postnatal, pediatric, and family wellness.

• Health and wellness experts promoting vitality and anti-aging lifestyles.

NONNA’S CITI CUCINA Modern Italian cuisine and family-style dining, 190 Route 9 North, 732.536.9050 PEKING PAVILION Upscale Chinese cuisine in a modern setting, 110 Route 33 West, 732.308.9700

MIDDLETOWN

Robert F. Coombs, D.C. Active Release Technique™ Certifed Webster Breech™ Certifed 2424 Bridge Avenue, Point Pleasant, NJ 08742

732.899.9600

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CROWN PALACE Fine Chinese cuisine featuring dim sum, 1283 Route 35 South, 732.615.9888 NEELAM EXOTIC INDIAN CUISINE Authentic Indian fare, 1178 Route 35 South, 732.671.8900

MONMOUTH BEACH

BEACH TAVERN New American fare ser ved in a water front setting, 33 West St., 732.870.8999

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REPUTATION AND TRUST MUST BE EARNED

NEPTUNE

BRENNEN’S STEAKHOUSE Classic American steak house, 62 W. Sylvania Ave., 732.774.5040 MOLINARI’S RESTAURANT Italian eater y and pizzeria, 312 W. Sylvania Ave., 732.775.7733 MOM’S KITCHEN Fine Italian cooking, 1129 Fifth Ave., 732.775.4823

OCEAN

24-HOUR SUPERVISED CARE BY PROFESSIONAL STAFF 365 DAYS A YEAR

ICHIBAN HIBACHI STEAKHOUSE Fine Japanese dining, 2132 Route 35 South, 732.493.1115 ILLIANO’S Family-friendly, casual Italian dining, 933 W. Park Ave., 732.493.2003 PICCOLA ITALIA Classic Italian cuisine with Mediterranean flavors, 837 W. Park Ave., 732.493.3090

RED BANK

BIRRAVINO Traditional Italian bistro, 183 Riverside Ave., 732.842.5990 THE BOONDOCKS FISHERY Seafood eater y, 1 Whar f Ave., Marine Park, 732.747.7177 CATCH Gourmet seafood restaurant, 9 Broad St., 732.268.8384

Dick and Mary Palazzo and daughters Betsy and Koren thank you for choosing Purr‘n Pooch as your pet’s home away from home.

CHAR An authentic New York–style steak house, 33 Broad St., 732.450.2427 DISH Eclectic American cuisine, 13 White St., 732.345.7070

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THE DOWNTOWN Posh pub grub with live entertainment, 10 W. Front St., 732.741.2828

Tinton Falls NJ • 732.842.4949 Wall Township NJ • 732.528.8100

DUBLIN HOUSE RESTAURANT & PUB Irish pub food and brews, 30 Monmouth St., 732.747.6699 GOOD KARMA CAFE Vegan cuisine with a juice bar, 17 E. Front St., 732.450.8344 JAMIAN’S FOOD & DRINK Trendy bar and restaurant, 79 Monmouth St., 732.747.8050

Luxury Lodging & Private Suites Daycare & Playgrounds Water Parks & Swimming Pools Indoor Aquatic Exercise Training & Social Skills Cattery with Waterfall Grooming, Spa & Massage Shuttle & Limo Transportation Retail Boutique

FAMILY OWNED AND OPERATED FOR OVER 40 YEARS

RED Elegant, casual eater y with trendy lounge, 3 Broad St., 732.741.3232 RESTAURANT NICHOLAS New American fine dining, 160 Route 35 South., 732.345.9977 TEAK Asian-American cuisine, 64 Monmouth St., 732.747.5775

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TEMPLE GOURMET Traditional Chinese cuisine, 91 Broad St., 732.212.8858

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BARNACLE BILL’S Casual seafood eater y, 1 First St., 732.747.8396 DAVID BURKE FROMAGERIE Fine, inventive American and Continental cuisine, 26 Ridge Rd., 732.842.8088 MOLLY MAGUIRE’S BLACK POINT INN Gastropub cuisine, 132 E. River Rd., 732.530.2882 SALT CREEK GRILLE Classic American fare, 4 Bingham Ave., 732.933.9272

SEA BRIGHT

AMA RISTORANTE Traditional and contemporar y Tuscan classics, 1485 Ocean Ave., 732.530.9760 ANGELICA’S Elegant Italian cuisine, 1070 Ocean Ave., 732.842.2800 YUMI Neo-Asian cuisine and sushi, 1120 Ocean Ave., 732.212.0881

SPRING L AKE

BLACK TRUMPET AT THE GRAND VICTORIAN HOTEL Contemporar y American fare with seaside dining, 1505 Ocean Ave., 732.449.4700

889 Rt. 35 Middletown, NJ 07748

732.671.0948 www.K9Resorts.com www.facebook.com/k9resorts

WHISPERS Classic American cuisine with Italian influences, BYO, 200 Monmouth Ave., 732.974.9755

WALL

MEEMOM’S KITCHEN Breakfast and lunch specialties, 1825 Route 35., 732.359.8544 MOSSUTO’S MARKET & CAFE Authentic Italian cuisine ser ved in a casual atmosphere, 2029 Route 35 South, 732.449.8058

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BETHERE O C TO B E R

Be prepared to be scared at the Halloween Spooktacular, Oct. 4.

OCT 2–11ALWAYS…PATSY CLINE is a tribute to the legendary country singer who died tragically at 30 in 1963.

It’s based on the true story of Cline’s “pen pal” relationship with a Houston housewife who befriended her in a Texas honky-tonk. Starring Emmy Award winner Sally Struthers and Carter Calvert, this musical play, presented at the Algonquin Arts Theatre in Manasquan, is full of country humor and poignancy. Performances are at 8 p.m. Thursdays, Fridays and Saturdays; 3 p.m. Sundays; and 2 p.m. Saturday, Oct. 10. Regular tickets: adults $29, seniors $26, students $20. (For premium seats, add $7 to each price.) Call 732.528.9211 or visit algonquinarts.org for more information.

OCT 4 Rides, drink specials, costume contests and the notorious Hollowgraves Haunted Manor are just a few of the attractions at the HALLOWEEN SPOOKTACULAR PARTY at Keansburg Amusement Park. We could say you’ll have frighteningly good fun, but of course that’s sheer spookulation. Call 732.495.1400 or visit keansburgamusementpark.com.

OCT 5 Honor Breast Cancer Awareness Month by attending SWING PINK, the signature fundraising event for Monmouth Medical Center’s Jacqueline M. Wilentz Breast Center. Held at the Navesink Country Club in Middletown, it will feature golf, tennis and racquetball

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N OV E M B E R

Channel your inner Bruce at the Jersey Shore Guitar Show, Oct. 11.

as well as lunch with a guest speaker, expert flower arranger Susan Detjens.

Registration begins at 8 a.m., activities at 9. Casual country-club attire (no jeans); if the impulse to wear pink strikes, don’t suppress it. Visit barnabashealth.org for more information.

out its fest? Come down to BELMAR’S OKTOBERFEST from 11:30 a.m. to 5:30 p.m. It features a pumpkin-decorating contest, antiques and crafts, performers, local food establishments, games and more. Admission: FREE. Call 732.681.3700, ext. 214, for more details.

OCT 9–10 If you’re up for a scare, bring the whole family and friends to THE LEGEND OF SLEEPY HOLLOW. Presented at Allaire Chapel in the Historic Village at Allaire in Wall Township, this interactive adaptation of the classic story of schoolmaster Ichabod Crane and the Headless Horseman is brought to life by actor and educator Neill Hartley. The show is from 7:30 to 8:30 p.m., and advanced purchase is recommended. Tickets: $20. To order yours, visit allairevillage.org or call 732.919.3500.

OCT 11 The third annual JERSEY

OCT 9–10, 16–17, 23–24 Spring Lake Community House Theatre presents Oscar Wilde’s THE IMPORTANCE OF BEING EARNEST, “a trivial comedy for serious people,” as its bad-boy author called it. It’s based on a love triangle and set in late 19th-century London. Performances at 8 p.m. Fridays and Saturdays, 2 p.m. Saturdays except Oct. 10. Tickets: $30 for adults, $28 for seniors and students, $22 for children 12 and under.

To learn more, call 732.449.4530 or visit springlaketheatre.com.

OCT 11 What would October be with-

SHORE GUITAR SHOW will take place from 10 a.m. to 6 p.m. at the Sheraton Hotel and Resort in Eatontown. This event, presented

by Guitarheads, will feature clinics, workshops, contests and prizes—and three guitars will be given away. Admission: $10.

Visit jerseyshoreguitarshow.com.

OCT 15–NOV 15 The New Jersey Repertory Company presents the world premiere of THE SEEDBED by Bryan Delaney, directed by Suzanne Barabas.

This poignant family drama, set in Ireland, explores the fine line between truth and delusion. Thursdays and Fridays, 8 p.m.; Saturdays at 3 p.m. and 8 p.m.; Sundays at 2 p.m. Tickets: $45. Visit njrep.org to purchase a pair.

OCT 15 Gather the girlfriends for an evening to remember in downtown Red Bank. It’s GIRLS’ NIGHT OUT, filled with specials and discounts at participating shops, restaurants, bars and salons. Live music will fill the streets and you’ll be able to enter to win prizes. Event begins at 5 p.m. Admission: FREE. Call 732.842.4244, ext. 3, or visit redbank.org for information.

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OCT 18 You, your kids and your dogs will have a fine old time from 11 a.m. to 5 p.m. at THOMPSON PARK DAY at Thompson Park in Lincroft, where there will be pumpkin painting, wagon rides, entertainment, scarecrow and pie-eating contests, and even a “Strut Your Mutt” canine costume competition. Admission: FREE. To find out more, call 732.842.4000, ext.

4312, or visit monmouthcountyparks.com.

OCT 22 Attention, brides-to-be! The

ELEGANT BRIDAL SHOW will be held in the Lord & Taylor store at the Freehold Mall from 7 to 9:30 p.m. Here you’ll find vendors offering their services, including bakeries, bands and DJs, photographers, caterers, florists and more. Discounts will be given to everyone in attendance, and door prizes and gifts will be awarded throughout the show. Admission: FREE. To register, visit elegantbridal.com.

OCT 23 It’s a challenging time for political satire, with real-life candidates whose silliness can hardly be trumped.

But if anyone can make you laugh out loud about the campaign and the D.C. scene, it’s THE CAPITOL STEPS, a hilarious 30-year-old comedy troupe made up partly of former Senate and House staffers. So whether it’s the left, the right or the center you’d like skewered, catch the Steps at the Count Basie Theatre at 8 p.m. Tickets start at $19. Find out more by visiting countbasietheatre.org.

OCT 25 The Bolshoi Ballet presents GISELLE, the story of a doomed young

girl whose spirit turns against her old love, Albrecht, when she dies because he has betrayed her. This classic romantic ballet embodies the theme of redemption through love. Time: 3 p.m. at Pollak

Get your quads ready for the Woods Hollow Mountain Bike Race, Nov. 7.

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Theatre at Monmouth University in West Long Branch. Tickets: $22. To purchase, head to monmouth.edu.

NOV 4 The town of Belmar presents a bus trip to LONGWOOD GARDENS from 8:30 a.m. to 4:30 p.m. Visit and learn about these 1,077 acres of gardens, woodlands and meadows in Kennett Square, Pa., once owned by industrialist Pierre S. du Pont. Fare: $55 per person.

To reserve a spot, call 732.681.3700, option 9, ext. 230.

NOV 7 Bike through open fields and woodlands at the 19th annual WOODS HOLLOW MOUNTAIN BIKE RACE at Tatum Park in Middletown, 9 a.m. Beginner and sport races: preregistration, $20; race-day registration, $25. Kids’ race: $5 at any time. Call 732.542.1642 or visit monmouthcountyparks.com for more information.

NOV 7–8 The sixth annual GRAPE

ADVENTURE WINE AND FOOD FESTIVAL, held at Six Flags in Jackson, will

feature nearly 150 locally produced wines from 14 New Jersey vineyards for sampling, handcrafted gifts from local artisans and an array of dishes from specialty food truck vendors. Grape Adventure takes place from 11:30 a.m. to 5:30 p.m. on both Saturday and Sunday.

To see participating wineries and purchase tickets, visit sixflags.com.

NOV 13 Saturday Night Fever is the theme of the Arc of Monmouth’s WINTER GLOW BALL at the Berkeley Hotel in Asbury Park. Cocktails and dinner, live music, disco coaching, a vintage arcade, and photo and video stations will be part of the fun. Tickets: $250. Reserve your spot at arcofmonmouth.org/winterglow.

NOV 17 Rock out to the tunes of Chicago-based American pop punk band KNUCKLE PUCK at Gamechanger World in Howell. Seaway, Sorority Noise and Head North are also on the bill. Tickets: $14–$16.

Show begins at 6 p.m. Visit gamechange rworld.com to purchase tickets.

NOV 21–22 Join the community theatre group Phoenix Productions at the first annual HOLIDAY CRAFT SHOW AND VENDOR BAZAAR at The Phoenix Performing Arts Center in Red Bank. This event offers shoppers a one-stop shop with vendors of new products, merchandise and unique crafts. Don’t forget to have the kids take a photo with Santa before you leave. Admission: FREE. To learn more, visit phoenix redbank.com.

NOV 27 Take a train ride with Santa from Little Silver to Red Bank at 6:25 p.m. and then enjoy the town lighting at Broad and Monmouth streets in Red Bank at 7 p.m. For the 22nd consecutive year, Tim McLoone’s HOLIDAY EXPRESS provides the musical entertainment for the event.

Admission: FREE. Call 732.842.4244 to find out more details.

NOV 28 Start the holiday season off right with the SPRING LAKE CHRISTMAS CELEBRATION KICKOFF. Treat yourself and the children to hayrides, holiday treats, live music, dancers and much more. The event takes place at the Clayton Livery Miniature Village, and the shops will stay open until 8 p.m. FREE. Visit springlake.org to learn more.

Send event listings to: Monmouth Health & Life, 110 Summit Ave., Montvale, NJ 07645; 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.

Take a train ride with Santa, Nov. 27.

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ESCAPES

SEDUCED BY

CAPRI LA DOLCE VITA WAS PRACTICALLY INVENTED ON THIS BEAUTIFUL ITALIAN ISLE, FAMOUS AS THE WORLD’S OLDEST RESORT. BY RITA GUARNA

IT’S HARD TO SAY EXACTLY WHEN I FELL IN LOVE WITH CAPRI.

This page, from top: The Hotel Caesar Augustus stands 1,000 feet above the Bay of Naples, and guests enjoy a nightly display as the glitter of the Milky Way is reflected on the water below; a rock formation creates a natural arch over the sea. Opposite, from top: The “Stairway to Heaven” in the city of Capri leads walkers among ancient structures; uber-fresh pasta al frutti di mare—with “fruit of the sea”; a guest-room balcony at the Hotel Caesar Augustus overlooks the bay.

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Was it when I frst spied its cinematic white cliffs? When I glided 450 feet above the harbor in the funicular past lemon groves, reed-thatched roofs and swaths of wisteria?

When I realized that much of the island is blessedly free of cars? Or when I explored its caves and grottoes, knowing that this is where Homeric sailors, Roman emperors, A-list celebrities, artists and novelists, industrialists and intellectuals had romped?

On Capri, the world’s frst resort, anything is possible. No one seems to be in a rush to get anywhere. But this is no lazy man’s trip: Because Capri is small and steep (four miles long and two miles wide) with so few roads, it’s a walker’s island (though you can rent a Vespa to explore some byways). In fact, Capri is a geological castoff from the peninsula of Sorrento in the southern part of the Bay of Naples.

Limestone cliffs separate the two main towns: laid-back Anacapri and the more populated Capri (the town) in the east. Anacapri boasts Monte Solaro, 1,900 feet high, while Monte Tiberio, its somewhat shorter sibling, is topped by the ruins of the Emperor Tiberius’ palace, Villa Jovis.

Most streets are really narrow twisting lanes or paved paths that criss-cross what is still a surprisingly wild, rocky island, home to goats and lizards, maritime pines and oleander. (The word Capri comes from the Greek word kapros, meaning wild boar— but I didn’t encounter those!) The island’s beauty is ft for a king. In fact, it was the Roman Emperor Augustus and his successor Tiberius who set their greedy eyes on Capri two millennia ago. Tiberius built the Villa Jovis, where he cavorted and caroused through his last decade. And if someone displeased him, legend contends that he hurled that someone from the Salto di Tiberio, a cliff 1,000 feet above the sea.

Like so much that’s worth seeing on Capri, visiting Villa Jovis requires a trek—it’s an hour’s climb. But the bluff-top view is spellbinding: Sorrento and Vesuvius to the east; a panorama of Capri to the south and west. After seabirds halt their crying, there’s a profound silence, leaving only tranquility—that and an eerie sense that the ghost of Tiberius might just sneak up behind you.

It seems the hellion was on to something. In the 1950s, then-exiled King Farouk of Egypt found himself at the Hotel Caesar Augustus, an idyllic spot with some of the island’s best views. His apartment, today known as the Farouk Suite, is one of 55 elegant rooms and suites. Original antiques and two oversize bathrooms, one with a

MONMOUTHHEALTHANDLIFE.COM HEALTHANDLIFE.COM

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large Jacuzzi, the other a mega shower, both luxuriously outftted, are highlights of the suite.

Though grand, the interior pales by contrast with the terrace: Its Doric columns frame 180-degree views. (Capri is no place for people with a fear of heights. In most places, you’ll be peeking over railings, balconies and alcoves down, down, down to the azure waters below.)

A wealthy German built the hotel in the 1850s, but traces of previous structures dating back to the 9th century can be seen. Prince Emmanuel Bullak of Russia bought it in the 1900s and commissioned the life-size statue of Caesar Augustus pointing out to the sea. Thirty years later, the Signorinis bought the resort and made it one of Italy’s most stylish small hotels.

No trip to Capri would be complete without swimming in the sea (and seeing the Blue Grotto—yes, it’s a big tourist attraction, but worth visiting if only once). Alas, beautiful beaches there ain’t—most of these tend toward small and pebbly, and the few sandy swaths you’ll fnd are awash with people and umbrellas. But what they lack in sand they more than make up for in scenery and scenes. La Fontelina on the southern coast is one of the best lidos, or beach clubs, with a good restaurant tucked into the rocks that serves pasta and seafood galore.

And it sells day passes. You can slip into the water from the rocks and have a lemon granita waiting after your swim.

Back on terra frma, it’s a toss-up as to what will captivate you more: heart-stopping views of the sea and the three iconic Faraglioni rocks, named Stella, Mezzo and Scopolo, or the beautiful people whose comings and goings make the dock a sort of catwalk. Of course, it can’t be reached by taxi. You either go by private boat or walk down a steep hillside (which means you’ll have to climb back up at day’s end).

When it’s time for dinner, you will be tempted to overindulge, no doubt scarfng down plates of homemade pastas, just-caught fsh and bowls of fresh fgs and washing it all down with bottles of fne wine. The Caprese grow their own herbs, fruits and vegetables. They buy seafood from the fshermen and make pasta at the kitchen table. It doesn’t get any fresher than this.

Whether you eat at the hotel’s La Terrazza di Lucullo (try the orangescented risotto) or one of several nearby ristoranti, you won’t be disappointed. Try Aurora for pizza, or Da Paolino if you’d like to dine smack in the middle of a lemon grove. For dessert, I recommend the not-too-sweet sfogliatella, a Neapolitan specialty consisting of crispy pastry crust flled with creamy ricotta. It’s best warm from the oven.

But no one will look askance if you decide to have only the famous Caprese salad—vine-ripened tomato, basil and mozzarella drizzled with extra virgin olive oil—and a glass of prosecco.

Finally, you simply cannot miss taking a passeggiata, or nocturnal stroll. This nightly rite is practiced all over Italy, but here in Capri it’s akin to having front-row seats to the latest runway show in Milan. No sensible shoes for these fashionistas—only strappy, high-heel sandals will do for the women. As with any great parade, you’ve got to be both spectator and participant to experience it fully. Your reward: At the end of the night, you too will be an espresso-sipping bella donna or gentil’uomo.

Now, that’s amore.

MONMOUTH HE ALTH & LIFE

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9/23/15 2:28 PM

GATHERINGS NATIONAL DANCE COMPETITION KICK DANCE STUDIOS Backstage Performing Arts Competition, Hershey, Pa., kickdancestudios.com Dancers from the Fair Haven and Rumson studios competed in national fnals, placing frst overall in the 10-and-under duo/trio division for their “Give Him a Great Big Kiss” routine.

1 (Front row) Ellie Reiter, Madeline Geoghegan, Mia Bertodotti, Reilly Kane; (back row) Lily LeRoy, Ava D’Ambrosi, Milanna Strulowitz, Kaitlyn Kurkelemis, Megan Eustace and Aoife Kilfeather 2 Vanessa Berry, Madeline Ganun, Sadie Berry and Arianna Pappas 3

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COUNTY-WIDE CONTEST

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SMALL FACTORY PRODUCTIONS Small Factory, Fair Haven, mysmallfactory.com Elementary school students from across Monmouth County were invited to submit their original drawings and stories to the “If You Can See It, You Can Be It!” contest, which was designed to heighten awareness of gender stereotypes in children’s media and entertainment.

Nine winners were selected to participate in a workshop at the Small Factory studio.

4 (Front row) Julian Mattioli, Stephen Makin, Adele MacGregor, Quinn DeNunzio; (back row) Gianna Cofone, Paige Jaenicke, Emma Belletier, Ginger Felumero and Isabella Scott

ANNUAL BOAT RACE

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FAIR HAVEN MAYOR’S CUP REGATTA

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Shewsbury River Yacht Club, Fair Haven, sryc.net Nearly three dozen boats, with sailors ranging in age from 8 to 80, participated in the annual regatta on the Shrewsbury River. The inaugural race was held in 2012 as a part of Fair Haven’s centennial festivities.

3 Fair Haven Mayor Ben Lucarelli (third from right) presents the coveted silver cup to the captain and crew of Warhorse, the frst-place fnisher in the cruising class: Jeff Senkeleski, Mike Bosi, Joe Senkeleski, Brian Dellett and Brian McCourt.

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FUNDRAISING 5K RYAN’S QUEST Mercer County Park, West Windsor, ryansquest.org Supporters of Ryan’s Quest, an organization dedicated to fghting Duchenne muscular dystrophy, turned out for the Dash & Bash— a 5K/family walk followed by food, games, music and entertainment.

5 Rue Insurance of Hamilton supported Ryan’s Quest by sponsoring giveaways and a raffe for a FitBit.

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MONMOUTHHEALTHANDLIFE.COM HTHHEALTHANDLIFE.COM

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Navesink Country Club, Middletown, mentalhealthmonmouth.org Golfers enjoyed 18 holes, a chance to win a new car, a cocktail party and much more at the fourth annual Tee Off for Our Patriots Golf Classic.

The beneft helped MHA bring attention to the challenges faced by military personnel, veterans and their families.

6 Michaela Rogers and Marine Corporal Matthew Craw 7 Naval Weapons Station Earle Color Guard 8 Wendy DePedro, Christopher J. Gramiccioni and Mary Pat Angelini 9 Army Colonel David Hargrave, Marine Captain Michael Lilley, Air Force Chief Master Sergeant David Satchell, Navy Logistics Specialist Second Class Michael Allen and Coast Guard Lieutenant James Hicks

KICK DANCE STUDIOS (1–2), MAYOR’S CUP REGATTA (3), SMALL FACTORY (4), RUE INSURANCE (5), MENTAL HEALTH ASSOCIATION OF MONMOUTH COUNTY (6–9)

GOLF CLASSIC MENTAL HEALTH ASSOCIATION OF MONMOUTH COUNTY

TO BE CONSIDERED FOR GATHERINGS, SEND HIGH-RESOLUTION PHOTOS AND INFORMATION ABOUT YOUR EVENT TO GATHERINGS@WAINSCOTMEDIA.COM.

9/23/15 2:30 PM

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In cooperation with the dermatologist, eBx® is administered under the supervision of a radiation oncologist.

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