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monmouth Health & Life

the good living maga zine from Monmouth Medical Center

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the good living maga zine

12 local chefs Share their fave Recipes gadgets secrets

The food issue

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REPAIRS | PEARL STRINGING | APPRAISALS

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Contents OCTOBER 2016

FEATURES 24

26

The Tigger House Foundation donates $1 million to support an opioid overdose recovery program.

A new four-star rating—the highest rating in the state—proves Monmouth Medical Center is at the head of the class for care.

25

28

Monmouth Medical Center transitions to a closed-format ICU—and the result is better outcomes and happier patients.

A former chair of the department of surgery chooses a colleague for his successful hip replacement.

TURNING TRAGEDY INTO HOPE

A STEP FORWARD IN CRITICAL CARE

TOP OF THE CHARTS

WHEN DOCTOR BECOMES PATIENT

30

WHERE CHEFS SHOP

Local culinary professionals spill their secrets on where they get their ingredients and gear.

32

HOT PLATES

Four of Monmouth’s chefs share their favorite dishes. Now you can try these flavorful recipes at home.

38

TOOLS OF THE TRADE

Cook like a pro with these go-to kitchen essentials from area chefs.

30

I N E V ERY I S S UE

2

6 8 50 58

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

OCTOBER 2016 | MONMOUTHHEALTHANDLIFE.COM

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Contents OCTOBER

62

48 DEPARTMENTS

40

15

48

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

Want a delicious cocktail with an energy kick? Sip an espresso martini the next time you want to liven up your happy hour.

LOCAL BUZZ

18

JEWELRY BOX

Bet you can’t wear just one of these rings or bracelets. For maximum impact—stack ’em!

20

STYLE WATCH

Throw on one of these charming chapeaux for effortless style this autumn.

22

WINE + SPIRITS

62

ESCAPES

From a base in Cortina, your main challenges are which cable car to hop and which gourmet restaurant to choose for dinner.

64

GATHERINGS

Photos from recent events in and around Monmouth County.

HOME FRONT

You can see right through them, but don’t overlook these acrylic pieces for your home.

40

POWER FOOD

Half of the world loves nutritious guava. It just doesn’t happen to be our half—yet.

42

TASTES

Whip up one of these delicious smoothies to sneak more fruits and veggies into your diet.

4

OCTOBER 2016 | MONMOUTHHEALTHANDLIFE.COM

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WELCOME LETTER

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A BIG BOOST FOR OUR OPIOID RECOVERY SERVICES IT IS WITH DEEP GR ATITUDE THAT I ANNOUNCE A $1 million gift from the Tigger House Foundation in support of opioid recovery services at Monmouth Medical Center. The Tigger House Foundation was started by Rick and Lisa Stavola in memory of their son, Rick Jr., lovingly known as Tigger, following his death due to an accidental overdose. Their nonprofit organization is dedicated to reducing the death rate of overdoses due to heroin and opiate addiction. This generous gift will complement the RWJBarnabas Health Institute for Prevention’s state-funded Opioid Overdose Recovery Program, which links individuals reversed from an opioid overdose with Narcan and admitted to the MMC Emergency Department with recovery support services and treatment. It will also fund a newly designed private consultation room in Monmouth’s Emergency Department that will enable patients and families dealing with opioid abuse to meet with physicians, recovery specialists, patient navigators and counselors in a comfortable and private setting. Monmouth Medical Center’s Behavioral Health Services will provide its psychiatric hotline as a resource for callers to Tigger House, the Tigger House Foundation’s 12-bed sober-living house in Middletown. Through all of these efforts, Monmouth Medical Center will honor the memory of Richard “Tigger” Stavola Jr. by working to reduce the stigma that surrounds the disease of addiction. We are extremely grateful for this special gift from the Tigger House Foundation, as it will significantly assist in our efforts to combat this deadly epidemic. Please turn to Monmouth’s “In Good Health” pages (beginning on page 24) to read about this story and other exciting news about Monmouth Medical Center. Sincerely,

BILL ARNOLD 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 A ND T HE UN T E R B E RG C HIL DR E N’S H O S PI TA L

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

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marital asset such as an IRA or pension. Although this trade off might make sense on a yellow legal pad, understanding the long-term implications and how it fits into your overall financial plan isn’t easy when emotions are running high. Being house rich and cash poor can have serious consequences depending on your age and income level. Misunderstanding the QDRO A Qualified Domestic Relation Order (QDRO) is a court order recognizing an alternate payee’s interest in a participant’s retirement benefit such as a pension or 401(k). The QDRO instructs the plan administrator how to pay the non-employee spouse’s share of the plan benefits. Ideally, a QDRO should be presented to the plan administrator before the divorce is finalized and included as part of a divorce decree or court-approved property settlement. A QDRO is not needed for an IRA or SEP IRA. Missing COBRA Continuation Coverage Deadlines Under COBRA, a covered employee’s spouse may elect continuation of health benefitss under the plan for a maximum of 36 months. The ex-spouse (qualified beneficiary) must notify the plan administrator of the qualifying event (divorce) within 60 days after divorce or legal separation. The plan administrator must give notice, generally within 14 days, to the qualified beneficiary of the right to elect COBRA continuation coverage. The qualified beneficiary has 45 days after electing coverage to pay the initial premium. If you have never taken an active role in how the finances were managed, now may be the time. Working with an experienced professional, trained and certified in divorce financial planning can help you pursue your long-term goals. I can help…

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EDITOR’S NOTE

HATS OFF TO OCTOBER A RIOT OF COLOR.

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A silly “holiday.” And lots of wonderfully balmy days. October has always been a favorite of mine. To help celebrate, we’ve collected seven hats to try. These are not meant to be coldweather toppers, just charming chapeaux to give your look a lift. And it wouldn’t be a celebration without something good to eat— this is, after all, our food issue. A few years ago, we all had certain friends we called “foodies.” They delighted in finding the freshest ingredients, the most exotic dishes and vegetables the rest of us couldn’t even pronounce. Now their sensibility has gone mainstream. Whether or not we have the time to be ambitious in the kitchen ourselves or to search out the hottest new café, we all want what we eat to be fresh, local if possible, sustainably produced and delicious. We hope this issue of Monmouth Health & Life piques your interest. You’ll find the shopping spots where local chefs find special ingredients (page 30); the favorite recipes of four chefs that fit right in with the fall season (page 32); and the cooking tools chefs cherish (page 38). That’s not all you’ll find this month. Learn how the cool tropical fruit named guava can give your nutrition a lift (page 40), and discover three recipes for healthy smoothies that sneak more fruits and veggies into your diet. They’re so delicious, they can pass for dessert (page 42)! October is full of autumn pleasures. Here’s hoping you have many reasons to celebrate this fall. Enjoy!

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VIEW our boards on Pinterest: HealthandLife SEE our photos on Instagram: @healthnlife 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 15, Issue 5. © 2016 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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localbuzz Monmouth news

Be more than a spectator

If you like to wine and dine, you’re in luck! Some of Monmouth County’s best eateries have been honored in Wine Spectator’s 2016 Restaurant Awards, announced late this past summer. How many of this year’s honorees have you been to and how many do you want to try? Our recommendation: Visit them all! n Ama Ristorante, 1485 Ocean Ave., Sea Bright, 732.530.9760; amaristorante.com n Birravino, 183 Riverside Ave., Red Bank, 732.842.5990; birravino.com n Buona Sera Ristorante, 50 Maple Ave., Red Bank, 732.530.5858; buona-sera.com n Metropolitan Café, 8 E. Main St., Freehold, 732.780.9400; metrocafenj.com n Rooney’s Oceanfront Restaurant, 100 Ocean Ave., Long Branch, 732.870.1200; rooneysocean.com n Undici Taverna Rustica, 11 W. River Rd., Rumson, 732.842.3880; undicirestaurant.com

reviews

tips

trends

spooktacular season

Oh, the weather outside may not be frightful, but there’s still a sense of spookiness in the air that’s sure to provide a playful scare. Halloween in Monmouth County is the season of ghouls and ghosts, cornstalks and pumpkins, and hours of family fun. Here’s a list of events and festivals where you can let the season’s spirit take over. Think you’re brave? Sign up for a haunted walking tour at Atlantic Frightlands in Atlantic Highlands and prepare for a stroll filled with paranormal hot spots. Tours take place from 8 p.m. to 10 p.m. on Oct. 21 and Oct. 22. Tickets are $8. The tours are moderately scary, so little ones should be accompanied by an adult. Get the full scoop at atlanticfrightlands.com. If you’re afraid of the dark, bring the family to the Brookdale Haunted Theater at the Brookdale Community College Arts Center in Lincroft. Current and former students provide the spookiness in a haunted maze full of creatures, ghosts and goblins. Shows suitable for children take place from 2 p.m. to 4 p.m. on Oct. 22, Oct. 23, Oct. 28 and Oct. 29. For a real stage fright, check out an evening show, 7 p.m. to 10:30 p.m. every weekend in October. For tickets and more information, visit brookdalehauntedtheater.com. Find plenty of family activities

through Oct. 30 at Happy Day Farm in Manalapan. You don’t have to be a kid to enjoy the elaborate 13-acre corn maze or the farm’s popular corn cannon and pumpkin blaster. And everyone can explore the field to find and pick the perfect pumpkin. Food and refreshments are available on-site. For a full list of activities, head over to happydayfarmnj.com. More than 5,000 hand-carved and illuminated pumpkins light up the night every October weekend for The Glow: A Jack O’Lantern Experience at Monmouth Park Racetrack. Detailed carvings (a quarter-mile of them!) include New Jersey landmarks, animals, celebrities, politicians and more! Tickets begin at $16—get them now at theglowjackolantern.com. A series of Spooky Spectacular Halloween events will take place throughout October at iPlay America in Freehold. Come alive at the interactive dance parties (music includes familiar Halloween tunes like “Thriller” and “Monster Mash”) every Friday night or sing along during weekend Jack-O-Lantern Jamboree Shows and other stage performances. (They’re all free!) And for just $5, guests can follow a trick-ortreating trail around the park on Sundays and Oct. 30 and Oct. 31. Looking for more info? Visit iplayamerica.com.

monmouth He alth & life

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LOCAL BUZZ

BARRELS OF FUN (AND WINE) Those of us who loved Lucille Ball know how much fun winemaking can be—now you can get in on the action and it won’t even require a flight to Napa Valley. Monmouth County is home to unique locations that allow you to make wine, from grape to bottle. The best part? Whatever you make is yours to take home! Start a new hobby at Grape Beginnings (151 Industrial Way East, Eatontown, 732.380.7356; grapebeginningswine.com), where you have three ways to enjoy the wine-making process. In the monthly Intro to Wine Making class, convert pre-pressed juice into vino; the Wine Making Club uses five sessions over a 10-month period to make between 12 to 48 bottles; and in the Grape Beginnings Wine Makers course, participants create wine by the barrel (or share one) over five sessions spread across a year. Novices and aficionados alike can become “students” at The Wine Room (227 Rt. 33 East, Manalapan, 732.792.7007; atthewineroom.com) and make their own reds or whites. California wines are started in the fall and bottled the following summer. (Chilean wines begin in the spring and are bottled in the winter). All it takes is four sessions, using professional equipment under the supervision of wine-making experts: de-stem and crush grapes; press and pump juice into barrels; “rack” barrels to remove sediment; and bottle, cork and cap wines. Crushing grapes with your feet (à la Lucy) is optional.

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FALL INTO FASHION

Just because summer has passed doesn’t mean the season for fashion has gone with it. Ladies, you’re in luck: Two Red Bank stores promise to keep you on trend this fall. There’s a fresh vibe in the women’s department at Garmany. New manager and Neiman Marcus alum Gina Dente combines fashion-forward thinking with a laid-back atmosphere. What’s new this fall at Garmany? Grab shoes by Aquazzura and Sophia Webster or pick up purses by Milly and Rebecca Minkoff. If you’re on the hunt for more stylish seasonal options, try a dress by Cinq à Sept or a parka by Mr & Mrs Italy. The Bee, under owner Kimberly Kiss, also keeps your closet up-to-date. She honed her sartorial sense under Betty Halbreich, a fashion icon at Bergdorf Goodman, and shares that knowledge with her own clients. At The Bee, shoppers can find everything they need, from skirts to pants to elegant evening dresses—all at affordable prices. See the collections for yourself—stop in, browse and stay in style this fall. Garmany, 121 Broad St., Red Bank, 732.576.8500; garmany.com. The Bee, 67 Broad St., Red Bank, 732.345.7303; thebeestores.com

A FRESH START Leave the travel mug at home? We’ve learned the hard way about the dangers created by texting while driving. Heck, some of us can’t steer clear of obstacles while walking with our heads buried in our phones. But drinking coffee? Sipping from a water bottle? Munching on chips? A bill recently introduced by State Assemblyman John Wisniewski will make you think twice about chowing down on that burger or enjoying your morning java while driving to work. The bill, if approved, will authorize law enforcement to ticket motorists who engage in anything “unrelated to the operation of the vehicle, in a manner that interferes with the safe operation of the vehicle.” While the proposal won’t specifically prohibit drinking coffee while driving or anything and everything else we do behind the steering wheel—eating, arguing, reading, shaving, etc.—the idea has touched a nerve with many Monmouth Health & Life staffers and readers. The bill is currently before lawmakers in Trenton. Stay up-to-date by visiting the State Legislature website: www.njleg.state.nj.us.

You’d think twice about using older, brown lettuce in a salad at home, so why wouldn’t you expect freshness when you dine out? Here’s good news for Monmouth County residents who love healthy eating: Your Fresh Kitchen has opened in Sea Girt. Mixed martial artist and strength-conditioning guru Mike Nitto founded Your Fresh Kitchen on the belief that food should be rich in nutrients and void of unhealthy fats and additives—while tasting delicious! His new eatery guarantees farmto-table quality in every dish, from fruits and vegetables to grains and meats. All produce is sourced from top-notch farms, and the chefs use cooking techniques that are proven to maximize food quality, nutrients and flavor. Nitto travels the country in search of new ingredients and recipes. The eatery’s menu includes options for diners seeking meals that are low in calories, packed with protein and hydrating and replenishing. What are you looking for? Your Fresh Kitchen, 2204 Rt. 35 North, Sea Girt, 732.769.8133; yourfreshkitchen.com

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ingoodhealth Medicine

t ec h n o log 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

Turning tragedy into hope Tigger House Foundation donates $1 million to support opioid overdose recovery program.

Monmouth Medical Center recently received a $1 million donation from the Tigger House Foundation to support the center’s response to the opioid overdose crisis. Monmouth Medical Center is part of a state grant-funded Opioid Overdose Recovery Program, which links individuals reversed from an opioid overdose with recovery support services and treatment after being seen in Monmouth Medical Center’s Emergency Department. Recovery specialists play a critical role in engaging reversed patients with the goal of entry to the appropriate level of care, while patient navigators work to ensure access to appropriate treatment and services and a smooth transition of care. The gift will fund a private consultation room in Monmouth Medical Center’s Emergency Department. The newly designed area will enable patients and families dealing with substance abuse to meet with physicians, recovery specialists, patient navigators and counselors in a comfortable and private setting. Additionally, Monmouth Medical Center will work to honor the memory of Tigger Stavola through its efforts to reduce the stigma that surrounds the disease of addiction. “Our son, Rick Jr., who was known to friends and family as Tigger, was larger than life—he had a big heart and a special smile that would light up a room,” says Rick Stavola, who started the Tigger House Foundation with his wife, Lisa, in 2013 in memory of their son following his death from an accidental overdose. “If we can help prevent other families from going through what we did, we will have been successful and honored his memory. I believe this partnership with Monmouth Medical Center will help save more lives.” “The statistics surrounding opioid use and overdose in Monmouth County are staggering,” says Bill Arnold, president and chief executive officer of Monmouth Medical Center. “The generosity of

Standing: Tara Kelly, Rick Stavola and Bill Arnold; seated: Lisa Stavola

the Tigger House Foundation will greatly assist Monmouth Medical Center in our efforts to combat this deadly epidemic.” “This heartfelt gift from the Tigger House Foundation ensures that patients and families struggling with addiction have access to the support they need,” adds Tara Kelly, vice president of development of the Monmouth Medical Center Foundation. “The work Tigger House and the Stavolas are doing in memory of their son is truly remarkable and will certainly make a difference in the lives of other families.” The Tigger House Foundation is a nonprofit organization dedicated to reducing the death rate of overdoses due to heroin and opiate addiction. The foundation also works to change public attitudes towards individuals who struggle with addiction by addressing the illicit heroin and opiate epidemic. In addition to partnering with government, law enforcement, legal and medical professionals to provide opportunities for rehabilitation and to halt the spread of illicit drugs through local dealers and prescription drug abuse, it maintains a 12-bed sober-living house in Middletown. Managed by Oxford House, Tigger House is helping to establish sober-living housing throughout Monmouth and Ocean counties.

For more information on the Opioid Overdose Recovery Program at Monmouth Medical Center, or if you or someone you know needs help, please call the RWJBarnabas Health Institute for Prevention at 732.914.3815.

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A STEP FORWARD IN critical care

Changes bring better outcomes and happier patients

organ specialist, is better equipped to provide leaderPatients who are sick enough to require ship in the management of the critically ill patient,” intensive care will often need the care of multiple Dr. Rezai says. specialists, including cardiologists, neurologists and “Since so much is at stake while caring for the critinephrologists. Due to the severity of their illness, mulcally ill, the task demands an integrated approach that tiple organ systems are involved. In traditional (open) combines the services of physicians, nurses, respiratointensive care unit models, each of these specialists ry therapists and other ancillary staff,” says Bill Arnold, would work on their own area of specialty, which at president and CEO of Monmouth Medical Center. times results in fragmented care. In response to this, Studies show that the closed ICU model “improves Monmouth Medical Center instituted a new and differoutcomes, decreases length of stay and results in betent approach, changing to a closed ICU model. ter communication with caregivers and family mem“In this model, each patient is under the direct care bers,” Dr. Patton says, “but most ICUs still use an open of an intensivist, a physician who is trained and board model, due to lack of intensivists.” certified in critical care medicine,” says Chandler Dean For that reason, Arnold says, “We are lucky to have Patton, M.D., who is responsible for admitting patients Dr. Patton to provide his leadership in helping Moninto the ICU and directing their care with their team of mouth Medical Center provide truly exceptional care.” physicians.” The intensivist will lead the ICU team and with the input of the primary physiMaureen Bowe, R.N., Bill Arnold, president and CEO cian and specialists, coordinate the of Monmouth Medical Center, Fariborz “Bobby” care of the patient.” Rezai, M.D., and Chandler Dean Patton, M.D. In moving to the closed ICU model, Dr. Patton, who has more than 24 years of experience in pulmonary disease critical care, worked in collaboration with RWJBarnabas Health colleague Fariborz “Bobby” Rezai, M.D., FCCP, director of the Intensive Care Unit at Saint Barnabas Medical Center, which successfully implemented the closed ICU model on July 1, 2007. “An intensivist, as opposed to the primary care physician and single-

What is critical care medicine?

According to the Society of Critical Care Medicine, an intensivist provides critical care, which is the long-term treatment of patients who have an illness that threatens their life. It is different from emergency medicine, which is the short-term treatment of those patients, and the treatment of patients who have a minor injury, such as a sprained ankle or a broken arm. Source: The Society of Critical Care Medicine

To learn more about the Programs and services of Monmouth Medical Center, visit barnabashealth.org/monmouth. 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

Topof the charts Monmouth Medical Center is at the head of the class for care. How do you know if your health care provider is delivering high-quality care? Look at the ratings. Much like movies and restaurants, hospitals are reviewed by experts and rated for their results. Monmouth Medical Center has recently received top honors from prestigious organizations in several different areas— including a rare four-star rating for overall care. In fact, Monmouth Medical Center was among only eight hospitals in New Jersey to receive that four-star rating, the highest hospital rating achieved in the state. The honor, based on a new hospital rating system rolled out by the Centers for Medicare and Medicaid Services (CMS), reviews 64 different measures that are divided into seven measure groups or categories: mortality,

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safety of care, readmission, patient experience, effectiveness of care, timeliness of care and efficient use of medical imaging. Data from these measures are correlated into a single overall star rating ranging from one to five. “A four-star rating should make us all very proud of the work we do here every day,” says Bill Arnold, president and chief executive officer of Monmouth Medical Center. “This impressive rating is a reflection of the hard work, dedication and expertise of our entire team here at Monmouth Medical Center.” Along with the overall rating, three individual departments have also been awarded important honors. Monmouth Medical Center’s Bariatric Surgery Center has been recertified as a Bariatric

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Surgery Center of Excellence by the American Society for Metabolic and Bariatric Surgery. This designation recognizes surgical programs with a demonstrated track record of exceptional patient outcomes in bariatric surgery. To earn a Center of Excellence designation, the medical center underwent a site inspection, which examined all aspects of the program’s surgical processes and collected data on health outcomes.

Monmouth Medical Center has been performing bariatric surgery for 17 years. Led by experienced bariatric surgeons, the medical center’s bariatric surgery program provides a coordinated and supportive approach to the decision to pursue weight-loss surgery. As a part of the RWJBarnabas Health New Jersey Bariatric and Metabolic Institute, the program features extensive education and patient support before, during and after weight-loss surgery The medical center has also been honored for its care of breast health. For a third consecutive year, the Jacqueline M. Wilentz Comprehensive Breast Center has been named a recipient of the Women’s Choice Award as one of America’s Best Breast Centers, acknowledging its dedication to providing exceptional patient care and treatment. “By carrying the Women’s Choice Award seal,” says Arnold, “the Jacqueline M. Wilentz Comprehensive Breast Center at Monmouth Medical Center has signified its commitment to a global mission to elevate the patient experience for women and all patients as one of America’s Best Breast Centers.” As one of America’s Best Breast Centers, the Wilentz Center also carries the Seal of the American College of Radiologists as a Breast Imaging Center of Excellence, and scored above-average on the Centers for Medicare and Medicaid Services patient satisfaction measures. And the center received a three-year full accreditation designation from the National Accreditation Program for Breast Centers for “providing the highest-quality evaluation and management of patients with breast disease.” This designation is the first for any medical center in Monmouth and Ocean counties. And finally, Monmouth Medical Center was one of eight hospitals in the RWJBarnabas Health System to be included in the 18th Annual Health Care’s Most Wired Hospitals survey, conducted by the American Hospital Association’s Health Forum. The survey is a leading measure and report card on information technology (IT) use and adoption among hospitals nationwide. It covers an estimated 2,146 hospitals—more than 34 percent of all hospitals in the U.S.—and examines how organizations are leveraging IT to improve performance for value-based health care in the areas of infrastructure, business and administrative management; quality and safety; and clinical integration. Along with these honors, the medical center recently was among only 251 hospitals in the entire nation and the only hospital in Monmouth County to achieve an “A” grade in five key hospital safety scores released by the Leapfrog Group, an independent, national organization promoting the safety, quality and affordability of health care in the U.S. Monmouth Medical Center also ranked as the safest hospital for maternity care in the region, scoring well above the standard of care. And it was designated a Top Performer by the Joint Commission, a national organization that accredits more than 21,000 health care organizations and programs in the United States. Arnold says that his priority as CEO is “to stay ahead of the curve as the health care landscape undergoes a major transformation across the nation. Providing high quality care has always been a top priority at Monmouth, and the patient experience is more important than ever. We’re positioned well for this as hospitals move from volume-based to value-based health care.”

to learn more about the bariatric surgery options offered at Monmouth Medical Center, call 732.923.6070. to learn more about the Jacqueline M. Wilentz Comprehensive Breast Center, visit monmouthwilentzbreastcenter.com.

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in good health

When doctor becomes

patient

Former chair of the Department of Surgery chooses his colleague for successful hip replacement.

Who does a leading surgeon turn to when he requires surgery? For Michael A. Goldfarb, M.D., FACS, the answer was simple. After completing tens of thousands of surgeries on others, for his first surgery, Dr. Goldfarb went straight to his colleague at Monmouth Medical Center—fellowship-trained, board-certified orthopedic surgeon David Chalnick, M.D, FACS. “People were telling me to go to New York City, but you don’t have to—the answer is right here,” says the former chairman and program director of the Department of Surgery at Monmouth Medical Center, who needed a hip replacement after years of debilitating pain. “Monmouth Medical Center’s surgical results are superb; there’s no reason to go elsewhere.” His choice of Dr. Chalnick, medical director of The Joint Replacement Center at Monmouth Medical Center, was also clear from the start. “I know him as a surgeon,” explains Dr. Goldfarb, a practicing Monmouth Medical Center surgeon since 1974. “He is meticulous, compassionate and extremely skilled.” Today, Dr. Goldfarb feels “amazing” as a result of the procedure. “Dr. Chalnick is a master surgeon; he’s a surgeon’s surgeon. I went in on a Thursday and came home Saturday,” reports Dr. Goldfarb, who returned to work seeing patients just nine days after the operation. “The pain was minimal. I was up and walking the same day of the surgery.” Dr. Goldfarb started having severe pain in his right hip a couple years ago. A former nationally ranked fencer, he had to give up the beloved sport and was finding it increasingly difficult to golf. “It hurt so much at night that I was having trouble sleeping,” recalls the Little Silver resident, who tried various exercises and over-the-counter pain relievers, to no avail. “I knew I had to have something done.” X-rays revealed that Dr. Goldfarb’s right hip was “bone on bone.” In other words, the cartilage—which normally serves as a cushion between the joint’s two bones—was completely worn away. “Dr. Chalnick said, ‘When it hurts too much, come back,’” says Dr. Goldfarb, noting that the dedicated surgeon was there for him every step of the way.

Documented experience and results A well-informed patient, Dr. Goldfarb is a national expert in the study of surgical outcomes, and knew that both Dr. Chalnick and Monmouth Medical Center have an outstanding track record. “I’ve personally followed surgical outcome studies for years,” says Dr. Goldfarb, a recognized leader on outcome studies who has pub-

Michael A. Goldfarb, M.D., and David Chalnick, M.D.

lished many professional articles on the subject. “I’m not just simply appraising them; I’m aware of the actual results.” “Dr. Chalnick is a compulsive surgeon,” he continues. “You have to be compulsive, to be good. In other words, a surgeon must be consistent, operate with proper indications, and really care about what he is doing. And do it the way you would do it for your own family.” Dr. Chalnick epitomizes those qualities, says his colleague. “He is exceptional,” says Dr. Goldfarb, who praises the entire Monmouth Medical Center team. “The orthopedic floor is incredible. They’re smart and attentive—it’s first class.” “It’s certainly flattering when a colleague turns to you for their own care, but I try to remember and emphasize to residents that every patient is equally important,” says Dr. Chalnick. “When you treat all patients in the same manner, you don’t miss anything and the results are typically excellent.”

Successful surgery sparks speedy recovery Upon returning to see Dr. Chalnick when his pain became too severe, Dr. Goldfarb was presented with different hip replacement surgery options. For Dr. Goldfarb’s particular situation, Dr. Chalnick recommended the mini posterior approach. “I’ve optimized this technique over the past 18 years in practice,” says Dr. Chalnick. “It involves an incision toward the posterolateral aspect of the hip and results in a quick and fairly comfortable recovery.”

To Learn more or to inquire about ongoing free patient education sessions, call the Joint Replacement Center at Monmouth Medical Center at 732.923.7666 or visit barnabashealth.org/mmcjoint. To schedule an appointment with Dr. Chalnick directly, call his office at 732.530.1515.

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where

chefs shop Eight local chefs share their favorite ingredients— and their sources. By Joana Mangune When it comes to buying the freshest foods and the best

tools to cook with, these culinary masters know their stuff. So Monmouth Health & Life got them to share some local shopping habits—and secrets.

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Danny Murphy Chef/Owner Danny’s Steakhouse, Red Bank A Red Bank resident since 1949, Danny Murphy of Danny’s Steakhouse knows all about the local gems in the area. Got a craving for grass-fed steaks from New Zealand? No need to travel far—Murphy recommends Sickles Market in Little Silver. For seafood, Murphy makes his way to The Lusty Lobster in Highlands. “They sell the freshest tuna, salmon, shrimp and scallops.” To spruce up the restaurant, Murphy favors flowers from Three Pines Farm & Greenhouse in Howell. “They have about 200 acres of farmland. I like their mums for fall décor.” Rachael Cicalese Executive Chef Raven and The Peach, Fair Haven Echoing chef Murphy’s sentiment, Cicalese also speaks highly of Sickles Market in Little Silver. “They have a cute outdoor garden section and a beautiful cheese area,” Cicalese says. “Their truffle cheese is my favorite. I use most of their cheeses for my cheese board.” For her tools, Cicalese frequents Johnson’s Restaurant Equipment in Neptune. “You’ll find lots of baking tools there,” says Cicalese. She also finds inexpensive cake boards and pastry sheets at her local A.C. Moore.

Josh Sauer Sous Chef Avenue, Long Branch When in doubt, make like Sauer and try shopping at Wegmans— the store has locations in Ocean and Englishtown. “They have a good supply of fresh produce,” Sauer says. This sous chef also recommends local farmers markets in either Long Branch or Red Bank for fresh-baked goods and local honey. Jonathan Vukusich Executive Chef Just, Old Bridge “For meat, I like to shop at Vrola Meat in South Amboy,” Vukusich says. “They have New York strip steaks, rib eyes, pork chops and pork belly.” You’ll find these items featured in the restaurant’s barbecued pork belly appetizer and its chiliglazed short ribs entrée. As for kitchen tools? “E & A Supply in Plainfield has everything I need.”

Nicholas Harary Chef/Owner Nicholas, Red Bank “For produce, I usually go to Dearborn Market in Holmdel and Whole Foods,” Harary says. “I can always find unique ingredients at those two places.” For kitchenware, Harary also recommends Johnson’s Restaurant Equipment. “I’m like a kid in a candy store whenever I go there. They have a huge showroom, with small wares as well as larger items.” Shanti Mignogna Chef Talula’s, Asbury Park Mignogna is all about top-quality and sustainably grown ingredients—something she believes Community Supported Agriculture (CSA) programs can provide. “Definitely join a CSA program. Most of the farms in the area, like Rolling Hills, Farmer Meg, Fly Brook and Harvest Moon, offer high-quality specialty items in smaller quantities,” Mignogna says. Her favorites? “Harvest Moon’s sun-gold tomatoes are the sweetest I’ve ever tasted.” For seafood, Mignogna raves about Asbury Park’s Local 130. “They have the best scallops.” Lauren Phillips & Claudette Herring Chefs/Co-Owners Via 45, Red Bank This spontaneous chef duo enjoy perusing Delicious Orchards in Colts Neck for fresh produce. “Our menu doesn’t happen until that day,” Phillips says. “We like to create what we have in the moment, so our menu is often inspired by our shopping trips.” They trust their local butcher at Monmouth Meats in Red Bank, where they get pork chops, steaks, veal, sausage and chicken.

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Hot plates We put four area chefs in the hot seat, asking each “What is your favorite dish to prepare?” They graciously shared their secrets, allowing you to serve up these meals at home. Whoever coined the phrase “I’ve died and gone to heaven” might have been dining on one of the divine signature dishes featured on the following pages. The kitchen geniuses behind these culinary creations open their recipe

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books and reveal the steps they take to achieve the perfect taste and texture of their delectable plates. Now that you know what it takes to make these meals, it’s time for you to put these recipes together in your kitchen.

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Rigatoni With Pumpkin And Goat Cheese Serves 12

Executive Chef/Owner Howard Raczkiewicz of Moonstruck in asbury park INGREDIENTS n 1 small cheese pumpkin or medium butternut squash n 1 lb. rigatoni n 2 Tbs. butter n 2 Tbs. olive oil n 3 leeks, cleaned and chopped n 2 Tbs. fresh sage leaves, chopped n Salt and pepper to taste n 4 oz. goat cheese, crumbled n ¼ cup toasted walnuts, coarsely chopped n ¼ cup toasted pumpkin seeds, coarsely chopped (optional) n ½ cup flat-leaf parsley, coarsely chopped

DIRECTIONS Peel the pumpkin and cut it into ¾-inch cubes. Steam the cubes on a stove (or roast them in an oven, covered with foil) until they’re tender. Boil the pasta according to package directions; drain, reserving 1 cup of cooking water. Meanwhile, melt the butter and olive oil over medium-high heat in a large skillet and sauté the leeks until softened. Add the sage and cooked pumpkin to the skillet and season with salt and pepper. Sauté for 1–2 minutes to blend the flavors. Add the drained pasta and fold it into the contents in the skillet. Add the goat cheese and ½ cup of cooking water. Continue cooking over low heat, for 1–2 minutes, tossing the ingredients together until the cheese starts to melt. Add more cooking water as needed to develop a sauce that nicely coats the pasta and vegetables. Toss in toasted walnuts and pumpkin seeds (optional). Season to taste with more salt and pepper if necessary. Plate the dish in large bowls, garnish with parsley and serve immediately.

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Stuffed Artichokes

Serves 4

chef/owner Danny Kerr of Citricos in Bradley beach INGREDIENTS n 4 medium fresh artichokes n 1 gallon (16 cups) water n ¼ cup lemon juice n 1 Tb. salt n 2 cups Italian-style breadcrumbs n 1 Tb. minced garlic n 2–3 Tbs. grated Parmesan cheese n 1 Tb. dried parsley n ½ tsp. freshly ground black pepper n ¼ cup extra-virgin olive oil, plus 1–2 Tbs. for drizzling

DIRECTIONS Clean the artichokes in cool water, pulling the leaves outward to loosen. Trim the stems so that the artichokes sit upright on a flat surface. Snip off the pointed tips of each leaf with scissors. In a large stockpot, bring water to a boil and add the lemon juice and salt to the water (reserve ¼ tablespoon of the salt for a dry mixture). Add the artichokes to the boiling water and boil until tender, about 45–60 minutes. Remove from the water and put them in the fridge to cool. Preheat the oven to 450°F. In a large bowl, combine the breadcrumbs, minced garlic, Parmesan cheese, parsley, pepper and remaining salt. Slowly add the oil until the crumb mixture is moistened enough to stick together. Starting from the bottom of the artichoke, stuff each leaf with the breadcrumb mixture. Place the stuffed artichokes on a large baking pan. Drizzle olive oil over the top of the artichokes and cover the pan tightly with heavyduty foil. Bake for approximately 10–12 minutes. Garnish with additional Parmesan cheese and parsley.

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Apple Rose Tarts

Makes 12

Executive Chef Jonathan Vukusich of Just In old Bridge INGREDIENTS n 12 shortbread tart shells n 7 red apples n 1 cup sugar n 8 oz. applesauce n 1 Tbs. almond paste n 1 oz. dulce de leche syrup or chocolate syrup n 12 scoops vanilla ice cream

DIRECTIONS Keeping the peel on, slice the apples as thinly as possible and eliminate the seeds and any hard parts. Lay the apple slices on a baking sheet, sprinkle on the sugar and let them sit for 45 minutes or until the apples soften and are pliable. Combine the applesauce and almond paste, then put 2 tablespoons of the mixture into each tart shell. To form each rose, lay out 15 apple slices in a straight row with each slice overlapping one another. Starting with one end, gently roll the apple slices. Transfer the rolled slices into the tart shells. Repeat this process until all of the tart shells are filled. Place the filled tarts on a tray and put into an oven preheated to 350°F for 5–7 minutes to warm them (optional). Place a scoop of vanilla ice cream next to each tart. Drizzle with syrup before serving.

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Mashed Sweet Potatoes With Brown Sugar And Pecans Serves 12

Chef/Owner Neil Malloy of Neil Michael’s Steakhouse in Hazlet INGREDIENTS n 1 cup packed goldenbrown sugar n ½ cup chopped pecans n ½ stick of butter (¼ cup), chilled, cut into ¼-inch pieces n 5 lbs. red-skinned sweet potatoes, peeled, cut into 1½-inch pieces n 4 large eggs n 3 Tbs. pure maple syrup n 2 Tbs. vanilla extract n 1 Tb. fresh lemon juice n 2 tsp. salt

DIRECTIONS Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish. Mix the sugar, pecans and butter in small bowl. Cover the mixture and chill until needed. Cook the sweet potatoes in a large pot of salted boiling water until very tender (about 12 minutes). Drain and let them sit in a colander for 15 minutes. Then, purée the sweet potatoes in a food processor. Beat the eggs, syrup, vanilla, lemon juice and salt in a large bowl. Mix in the puréed sweet potatoes, then transfer the mixture to the prepared baking dish. Sprinkle the pecan topping evenly on top. Bake until the sweet potato mixture is set and the topping bubbles, about 1 hour. Let cool for 15 minutes; serve.

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Tools of the trade

local chefs dish on their go-to kitchen essentials— here’s what you need to cook like a pro. They say a poor workman blames his tools, but no good cook would credit success

to a kitchen device. Still, there’s much to be said for having just the right trusty gadget—the one that not only does its job elegantly and dependably but also reassures you with its authoritative feel and gets your whole culinary rhythm going. Below are some of the tools we heard about when we asked Monmouth County chefs: “Which one would you be lost without?”

THE KNIFE

“What tools do you really need if you don’t have a good knife?” asks chef Mike D’Angelo. This fall, D’Angelo is preparing to open up a new Italian restaurant in Highlands, Lago, and he’s equipping his kitchen with his trusty knives—to cut his meat just the way he likes it. “A good chef has to know how to be a butcher,” D’Angelo explains. “You have to be able to cut the meat the way you want to prepare it for the customer.” Claudette Herring, chef/co-owner of Via 45 in Red Bank, agrees. “A paring knife gives me accuracy for cutting the little stuff,” Herring says. She fondly recalls watching her 93-year-old mother holding a vegetable in one hand and a paring knife in the other. “A paring knife has this old-school feeling to it.”

The Vitamix

“I can’t substitute anything for my Vitamix,” says Nicholas Harary, chef/ owner of Nicholas in Red Bank. “A little blender doesn’t have the same horsepower—the sauces won’t come out smooth and velvety. I can cook on any stove, and pans are important, but not as important as my Vitamix.”

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The Grater

“I like to use fresh citrus zest on everything, from fish to baked goods. The oil from the lemons gives off a rich flavor,” says Lauren Phillips, chef/co-owner of Via 45 in Red Bank.

THE STRAINER

“I make sauces in-house, so a chinois is my go-to for achieving creamy glazes and reductions,” says Jonathan Vukusich, executive chef of Just restaurant in Old Bridge.

The staff

“My staff is my essential tool. We sit down together and figure out menu items. They’re the heart and soul of the restaurant,” says Rachael Cicalese, executive chef of Raven and The Peach in Fair Haven.

The Knife Sharpener

“My knives are important to me,” says Danny Murphy, chef/owner of Danny’s Steakhouse in Red Bank. “I take good care of them by using a diamond-plated knife sharpener.”

The Mortar and Pestle

Says Shanti Mignogna, chef at Talula’s in Asbury Park: “I like to use whole spices and fresh citrus, so I can’t live without my mortar and pestle. I grind down whole cardamom or nutmeg, and it brings out so much flavor.”

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POWER FOOD

COOL TROPICAL FRUIT

HALF OF THE WORLD LOVES NUTRITIOUS GUAVA. IT JUST DOESN’T HAPPEN TO BE OUR HALF—YET.

YOU MAY NOT COME ACROSS GUAVA in your regular supermarket, but if you visit Puerto Rico, Hawaii, Mexico or Central America—or a Latin American or Asian market closer to home—you’ll likely spot this seeded tropical fruit. Both the exterior and the flesh can range from pink to white, depending on the variety, and the most common type is the apple guava (Psidium guajava). About the size of its namesake, this fruit is grown on the guava tree, which is in the myrtle family of plants—its relatives include clove, allspice and eucalyptus. And its taste falls somewhere in the pleasant zone between the strawberry and the pear.

POWER UP Gobble a guava, and you can go right back to bed; you’ve had your vitamin C for the day— twice. (Eat your heart out, oranges!) Guava is also a good source of vitamin A, which helps with bone health and immunity, as well as folate, which can be beneficial for reproductive health. It’s rich in fiber, with 3 grams per fruit, contains protein (1 gram) and is relatively low in sugar (5 grams)—a trifecta that can help with weight loss. Furthermore, the pink variety is rich in lycopene, an antioxidant that may be

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helpful in preventing certain cancers.

BUY/ STORE/ SERVE Look for fruit that are slightly soft, with a little give when you press. Once ripe, guava bruises easily and spoils quickly, so plan accordingly when buying it, and refrigerate what you can’t eat within a day or two. If you purchase a young fruit (it may appear more green than yellow, but not necessarily, and should feel firmer to the touch), simply keep it in a brown bag with a banana or an apple to speed ripening. Guavas can be eaten raw, just like apples (both the skin and the seeds are edible). They can also be blended into juices, including a popular Hawaiian drink called POG (passionfruit, orange and guava). In Indian cuisine, they may be served in the form of a dessert dish called “guava cheese,” which involves cooking the pulp with sugar, pressing

it and cutting it into bars. Need more ideas? A simple web search will pull up a range of guava recipes, from jellies and pastries to ice creams and cocktails.

DID YOU KNOW? Besides this fruit’s nutritional benefits, some healers believe its leaves have medicinal properties. In certain areas of the world they’re crushed and used to treat diarrhea, dysentery, tooth problems and even abrasions. In Japan, guava leaf tea is approved for use by patients with prediabetes and diabetes. —LIZ DONOVAN

AUGUST/SEPTEMBER OCTOBER 2016 | MONMOUTHHEALTHANDLIFE.COM 2016 | MONMOUTHHEALTHANDLIFE.COM

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TASTES

TO YOUR HEALTH! HERE’S A FUN WAY TO SNEAK MORE FRUITS AND VEGGIES INTO YOUR DIET—WHIP UP ONE OF THESE DELICIOUS, DESSERT-LIKE SMOOTHIES. YOU WON’T KNOW IT’S GOOD FOR YOU!

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Chia and Raspberry pudding Serves 2

This raspberry variation of a chia pudding is simple, satisfying and delicious as an on-the-go breakfast or snack. You could even serve it for dessert if you sweeten it slightly by blending dates with the milk. FOR THE PUDDING n 4 oz./1 cup fresh ripe raspberries (or frozen, thawed) n 3 Tbs. desiccated coconut n 3 Tbs. black chia seeds n ½ tsp. ground vanilla or vanilla extract n 8½ fl. oz./1 cup plant milk of choice FOR THE TOPPING

n Hazelnut butter n Green kiwi fruit, chopped n Fresh raspberries and

blackberries

DIRECTIONS Put the raspberries in a bowl and mash them with a fork. Stir in the coconut, chia seeds and vanilla and then pour over the milk and mix until well combined. Stir every now and again for the first 10 minutes to prevent lumps from forming. Set aside to soak in the fridge for at least 30 minutes or overnight. The pudding is ready when the consistency is thick and jelly-like. Spoon into two medium-sized glass jars or a large one. Cover with a layer of hazelnut butter and finish with the fruit, a few mint leaves and a sprinkling of hemp seeds. It can keep for a couple of days in the fridge (without the toppings), if unopened.

n Fresh mint leaves n Hemp seeds

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TASTES

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ROSE HIP ‘AFFOGATO’ WITH CRUMBLED ‘AMARETTI’ Serves 2

ROSE HIPS ARE A TRUE SUPERFOOD PACKED WITH ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS. IF YOU CAN’T FIND ROSE HIP POWDER IN YOUR LOCAL SUPERMARKET OR HEALTH FOOD STORE, YOU CAN ALWAYS PURCHASE IT ONLINE. FOR THE ‘AMARETTI’ n 4–5 soft dates, pitted n 3¼ oz./¾ cup ground

almonds or almond flour n 2 oz./¼ cup almond milk

FOR THE ROSE HIP SOUP n 1½ oz./¼ cup rose hip powder n 1 Tb. arrowroot or potato starch n 17 fl. oz./2 cups water n 3 Tbs. pure maple syrup

TO SERVE n Vanilla ice cream

DIRECTIONS Preheat oven to 350°F and line a baking tray with parchment paper. Place all of the ingredients for the date ‘amaretti’ in a food processor and pulse until mixed. Alternatively, put the dates in a bowl and mash them with a fork until they form a paste. Add the rest of the ingredients and mix until well combined. Taste and adjust the sweetness to your liking by adding more dates if necessary. Transfer to a piping bag and pipe into about ¾-inch diameter rounds, like amaretti biscuits (Italian macaroons). Bake for about 10 minutes or until golden. Set aside to cool while you prepare the rose hip soup. Put the rose hip powder in a saucepan along with the arrowroot and water. Bring to a boil, whisking continuously to prevent lumps from forming. Reduce the heat, whisk in the maple syrup and simmer for about 5 minutes, or until a smooth syrup forms, before removing from the heat. Strain it through a fine-mesh sieve to get it completely smooth. To assemble, spoon a scoop of vanilla ice cream into the base of two medium-sized glass jars or bowls, or in a large jar (as featured in the photo), and pour over the rose hip soup. Finish with a sprinkling of crumbled ‘amaretti’ and some extra ice cream on top for the sweet-toothed. Serve straight away before it comes running down the glass jar.

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TASTES

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kiwi, kale & chia parfait Serves 2

Packed with kale and avocado, this smoothie still tastes very sweet and fruity and looks rather stunning with its different layers. This can easily be the dessert of a fancy dinner or served as breakfast on a gray morning. FOR the Chia pudding n 3 Tbs. chia seeds of choice n 1 tsp. vanilla extract n 1 Tb. pure maple syrup or raw honey (optional) n 8½ fl. oz./1 cup unsweetened plant milk

Directions Add the avocado and kiwi fruit flesh to a blender along with the rest of the kiwi fruit smoothie ingredients.

FOR THE KIWI FRUIT SMOOTHIE n ¼ ripe avocado, stone removed n 1 ripe green kiwi fruit n 1 frozen banana n 1 handful kale or spinach, stems removed (organic if possible) n 4 fl. oz./½ cup coconut water or coconut milk n juice of ½ lime

Spoon half of the chia pudding (see directions at right) into the base of two medium-sized glasses. For a beautiful artistic look, you don’t need to worry about making the layers even.

TO SERVE n Ripe green kiwi fruit, finely sliced and chopped n Nut butter n Fresh blueberries n Granola of choice n Desiccated coconut n Fresh lemon balm leaves, optional

Blend on a high speed until completely smooth.

Arrange a few kiwi fruit slices around the inside of the glasses. Cover with half of the kiwi fruit smoothie, the rest of the chia pudding and a dollop of nut butter. Top with the rest of the kiwi fruit smoothie and finish with another dollop of nut butter, as well as some chopped kiwi fruit and blueberries and a sprinkling of granola, coconut and lemon balm.

TO make the chia pudding Put the chia seeds, vanilla and maple syrup (if using) in a bowl. Pour over the milk and mix until well combined. Stir every now and again in the first 10 minutes to prevent lumps from forming. Spoon into a medium-sized sealable glass jar and set aside to soak in the fridge for at least 30 minutes or overnight. It’s ready when the chia seeds form a gelatinous substance around themselves and the overall consistency is thick and jelly-like. It can keep for a couple of days in the fridge, if unopened.

Reprinted with permission from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl. © 2016 Hardie Grant Books.

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WINE + SPIRITS

MAKE IT A DOUBLE LOOKING FOR A TASTY COCKTAIL WITH AN ENERGY KICK? WE’VE GOT ONE FOR YOU. SIP AN ESPRESSO MARTINI THE NEXT TIME YOU WANT TO LIVEN UP YOUR HAPPY HOUR.

ESPRESSO MARTINI INGREDIENTS n n n n

1 shot of fresh espresso 1 oz. espresso vodka ½ oz. Tia Maria ½ oz. crème de cacao

DIRECTIONS Add all ingredients to a cocktail shaker. Shake vigorously until a nice crema appears on top. Garnish with 3 coffee beans.

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wheretoeat fine

ASBURY PARK

asbury festhalle & biergarten German cuisine and bar, 527 Lake Ave., 732.997.8767 Franks Deli & Restaurant Family-friendly restaurant, deli-style and classic American food, 1406 Main St., 732.775.6682 LAngoSTA LOUNGE Vacation-inspired cuisine from tapas to sushi, and libations, 1000 Ocean Ave., 732.455.3275 MOONSTRUCK American/Italian/Mediterranean cuisine and cock tail lounge, 517 Lake Ave., 732.988.0123 Talula’s Artisanal dishes with local flavors featuring freshly baked goods and handcrafted pizza, 550 Cookman Ave., Ste. #108, 732.455.3003

casual

family

COLTS NECK

COLTS NECK INN STEAK & chop HOUSE Elegant steak house with an outdoor patio, 6 Route 537 West, 732.462.0383 GREEN MEADOWS RESTAURANT Continental cuisine, 270 Route 34 South, 732.431.8755

EATONTOWN

apella greek taverna Elegant Greek cuisine, 78 Route 35, 848.208.2663 RUFFINO’S Casual Italian fare, 178 Route 35, 732.542.0110

FAIR HAVEN

RAVEN & THE PEACH International fare featuring seafood and a select steak house menu, 740 River Rd., 732.747.4666

TWISTED TREE CAFÉ Vegetarian-friendly food featuring organic desserts, 609 Cookman Ave., 732.775.2633

Seed to Sprout Vegan restaurant with juice and smoothie bar, 560 A River Rd., 732.268.7533

ATLANTIC HIGHLANDS

FREEHOLD

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

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

On the Deck American fare with a focus on seafood, 10 Simon Lake Dr., 732.872.1424

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

AVON-BY-THE-SEA

METROPOLITAN CAFÉ American cuisine with a Pacific Rim flair and sushi bar, 8 E. Main St., 732.780.9400

CLEMENTINE’S Cajun-creole cuisine in a casual dining setting, 306 Main St., 732.988.7979 Seed to Sprout Vegan restaurant with juice and smoothie bar, 410 Main St., 732.774.7333

BELFORD

BELFORD BISTRO New American cuisine, BYO, 870 Main St., 732.495.8151 NAPLES PIZZERIA Classic Italian pizza parlor, BYO, 872 Main St., 732.787.9479

BELMAR

BAR ANTICIPATION Pub food and live entertainment, 703–5 16th Ave., 732.681.7422 Brandl Eclectic American cuisine featuring seafood dishes, 703 Belmar Plz., 732.280.7501 LA DOLCE VITA Upscale Italian seafood cuisine on the water front, 400 Ocean Ave., 732.749.3177

BRADLEY BEACH

citricos Mediterranean cuisine in a casually elegant atmosphere, 812 Main St., 732.988.6565 | UVA Fine Mediterranean and Italian fare, 800 Main St., 732.775.0906 vIC’S Authentic Italian cuisine and thin-crust pizza, 60 Main St., 732.774.8225

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RIGOLETTO TRATTORIA Italian fare with seasonal menus, 418 Route 35, 732.842.2277

NEPTUNE

BRENNEN’S STEAKHOUSE Classic American steak house, 62 W. Sylvania Ave., 732.774.5040 PETE & ELDA’S Casual Italian fare featuring pizza, 93 Summit Ave., 732.774.6010

OAKHURST

TAKARA japanese steak house Japanese fare featuring sushi and hibachi, 1610 Route 35 South, 732.663.1899

OCEAN

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

b2 bistro + bar Bistro-style cuisine, 141 Shrewsbur y Ave., 732.268.8555 DANNY’S STEAKHOUSE Steak and seafood fare, plus sushi, 11 Bridge Ave., 732.741.6900

HOLMDEL

IT’S GREEK TO ME Casual, authentic Greek cuisine, 2128 Route 35 South, 732.275.0036

kitch organic Earthy restaurant ser ving an organic menu with vegan and gluten-free options, 75 Leighton Ave., 732.471.5400

TURNING POINT Quaint brunch eater y, 2132 Route 35 South, 732.615.9000

Molly pitcher inn Contemporary American cuisine with Navesink River views, 88 Riverside Ave., 732.747.2500

KEYPORT

Nicholas New American cuisine, 160 Route 35 South, 732.345.9977

DREW’S BAYSHORE BISTRO Cajun-influenced American fare, BYO, 25 Church St., 732.739.9219

LITTLE SILVER

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

LONG BRANCH

2nd Floor Restaurant Metropolitan-inspired cuisine, 71A Brighton Ave., 732.443.7399 avenue Fine French dining, 23 Ocean Ave., 732.759.2900 ROONEY’S OCEANFRONT RESTAURANT Fine seafood eater y with a raw bar, 100 Ocean Ave. North, 732.963.0057 TUZZIO’S Italian steak and seafood dishes, 224 Westwood Ave., 732.222.9614

Rosalita’s Roadside Cantina Traditional Mexican cuisine, 180 Route 9 North, 732.617.0099

MANASQUAN

ASAHI JAPANESE STEAK HOUSE Classic Japanese fare including hibachi grill and sushi, 99 Taylor Ave., 732.223.2669

MATAWAN

Evan’s restaurant Diner fare and greek specialties, 8 Cliffwood Ave., 732.566.9122 Siam Smiles Authentic Thai cuisine, 1016 Route 34 South, 732.566.3651

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NEELAM EXOTIC INDIAN CUISINE Authentic Indian fare, 1178 Route 35 South, 732.671.8900

DUBLIN HOUSE RESTAURANT & PUB Irish pub food and brews, 30 Monmouth St., 732.747.6699

PEKING PAVILION Upscale Chinese cuisine in a modern setting, 110 Route 33 West, 732.308.9700

October 2016 | monmouthhealthandlife.com

CROWN PALACE Fine Chinese cuisine featuring dim sum, 1283 Route 35 South, 732.615.9888

neil michael’s steakhouse American steak house with raw bar, 1104 Route 36, 732.217.3626

MANALAPAN

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MIDDLETOWN

patrizia’s Traditional Italian restaurant featuring generations-old family recipes that utilize fresh, organic ingredients, 28 Broad St., 732.741.5555 Via 45 Rustic Italian eatery, 45 Broad St., 732.450.9945

SEA BRIGHT

Angelica’s Elegant Italian cuisine, 1070 Ocean Ave., 732.842.2800 Tommy’s tavern + tap Rustic, industrial style restaurant and bar with casual cuisine, 1030 Ocean Ave., 732.842.5044 YUMI Neo-Asian cuisine and sushi, 1120 Ocean Ave., 732.212.0881

SEA Girt

Your fresh kitchen Healthy, casual fare. 2204 Route 35 North, 732.769.8133

SHREWSBURY

AMERICANA DINER Classic diner fare, 1160 Route 35 South, 732.542.1658 POP’S GARAGE Sustainable Mexican cocina, 520 Broad St., Route 35, 732.530.7677

SPRING LAKE

BLACK TRUMPET AT THE GRAND VICTORIAN HOTEL Contemporar y American fare with seaside dining, 1505 Ocean Ave., 732.449.4700 WHISPERS Classic American cuisine with Italian influences, BYO, 200 Monmouth Ave., 732.974.9755

WALL

Mossuto’s market & Cafe Authentic Italian cuisine ser ved in a casual atmosphere, 2029 Route 35 South, 732.449.8058

For a complete list of dining options, visit the “where to eat” section of monmouthhealthandlife.com.

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Christian Brothers Academy is a private, Catholic, academic college-preparatory school for boys in grades 9 through 12, conducted by the Brothers of the Christian Schools with the collaboration of a caring and distinguished lay faculty. The Academy is fully accredited by the Middle States Association of Colleges and Schools and a member of the Christian Brothers Educational Association, the National Catholic Education Association and the National Education Association. CBA was one of the first schools to be cited as an exemplary secondary school by the U.S. Department of Education in 1983. CBA exercises its educational mission under the aegis of the Bishop of the Trenton Diocese. 850 NEWMAN SPRINGS RD., LINCROFT, NJ 07738

MATER DEI PREP

Mater Dei Prep is an independent, faith-based college preparatory high school that fosters individuality and growth within an intimate and inclusive community. For over fifty years, Mater Dei Prep has attracted talented students who recognize the unique learning opportunities the school provides. President/ Principal, James Hauenstein, with a dedicated faculty, continues the traditions of academic excellence, social consciousness and faith. Middle school and transfer students are welcome to tour our expansive 32-acre campus in Middletown, NJ. For information and for open house dates please visit www.materdeiprep.org. 538 CHURCH ST., MIDDLETOWN, NJ 07748 732.671.9100 | MATERDEIPREP.ORG

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At Mathnasium Learning Centers, we make math make sense! Whether your child started out far behind or already ahead in math, Mathnasium will help them leap ahead because we know that any child can be successful in math—it’s a matter of teaching it in a way that makes sense to them. Our experienced math tutors utilize our proprietary teaching materials and techniques, The Mathnasium Method™, to deliver a customized learning plan designed to address each student’s needs. Our instructional approach goes beyond traditional math tutoring to develop understanding and build a love for math. LOCATIONS THROUGHOUT MONMOUTH COUNTY BRIELLE | FREEHOLD | MARLBORO | MATAWAN

RANNEY SCHOOL

Ranney School is an Age 3-Grade 12, independent, college preparatory school located on 60 acres in Tinton Falls, NJ. Starting in Early Childhood, Ranney provides children with a strong foundation where learning “how to learn” inspires them to become life-long learners. When students are constructing knowledge, creating connections and following their interests and instincts, they blossom. Together, parents and teachers are able to watch them strive for—and reach—their full potential. One-hundred percent of Ranney students graduate, many of them having attended Ranney from preschool all the way through

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Trinity Hall is an independent, all-girls college preparatory high school in the Catholic tradition, with an academic program specifically designed for the way girls learn. Students benefit from our superior faculty, our small class sizes and our focus on technology in the classroom, which includes our 1-to-1 laptop program. We expect our graduates to be successful students prepared for the best college programs, accomplished leaders poised to handle challenges and active participants in their communities. 900 LEONARDVILLE RD., LEONARDO, NJ 07737 732.291.1297 | TRINITYHALLNJ.ORG

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Taste all that the Jersey Shore’s best food trucks have to offer in Monmouth Beach, Oct. 23.

OCT 6–nov 24 Don’t wait for

the new year to start improving your health. Monmouth Beach Yoga & Fitness holds GENTLE YOGA FOR HEALTHY AGING CLASSES every Thursday at 11 a.m. The sessions focus on gentle, slow-flowing yoga, which improves flexibility, circulation, strength and balance. Sign up for your next class at mbyogaandwellness.com.

OCT 15

There is something for everyone at PIER FEST in Pier Village in Long Branch, which will take place from 12 p.m. to 4 p.m. The day of festivities includes sidewalk sales, live entertainment, games, a photo booth and other fun activities. Admission: FREE. Find more details at pierfest.com.

OCT 16

Build your own scarecrow at THOMPSON PARK DAY in Lincroft. (You might even win the scarecrow

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contest!) But that’s not all this fun day has to offer. From 11 a.m. to 5 p.m., there will be a doggy costume contest, pumpkin painting, wagon rides, pieeating contests, canoeing, ceramics and so much more. Admission: FREE. All of the details can be found at monmouthcountyparks.com.

OCT 18

You’ll want to sink your teeth into this Halloween classic. The Township of Ocean Historical Museum’s movie night presents the 1958 cult classic THE RETURN OF DRACULA at 7:15 p.m. in the auditorium of the old Oakhurst Schoolhouse. Admission: FREE. More information can be found at oceanmuseum.org.

OCT 20 For a one-time-only event,

head to the Count Basie Theater in Red Bank for Giada Valenti’s FROM VENICE WITH LOVE concert. Starting at 8 p.m.,

the Italian songstress will delight the audience with her interpretations of songs by The Beatles, The Doors, Linda Ronstadt, The Carpenters and more. Tickets vary from $25–$100. Buy yours now at countbasietheatre.org.

OCT 22 Enter your pooch into a

dog costume contest and pet parade at Bradley Beach’s HOWL-O-WEEN FESTIVAL at Riley Park from 12 p.m. to 2 p.m. Admission: FREE. Find more details at bradleybeachnj.gov.

OCT 23

Get your taste buds ready for the Monmouth Beach FOOD TRUCK TAKEOVER at the Monmouth Beach Bathing Pavilion. From 1 p.m. to 6 p.m., browse the delicious options that the best food trucks at the Jersey Shore have to offer. Admission: $5, FREE for kids under 12. Adults 21 and over can take advantage of the beer garden for

october 2016 | monmouthhealthandlife.com

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Get ideas for your dream wedding in Spring Lake Heights, Oct. 26.

$20 in advance or $25 at the gate. Get your beer garden wristband or find more info at monmouthbeachpba .yapsody.com.

OCT 24 Take part in THE MARCH OF DIMES SIGNATURE CHEFS AUCTION at Eagle Oaks Golf Club in Farmingdale, beginning at 6 p.m. Fundraiser guests will have the chance to taste delicious food, sip on fine wine and bid on unique auction packages. Tickets: $100 AND UP. To reserve yours, go to marchofdimes.org. OCT 26 The AMERICAN BRIDAL

SHOW at The Mill in Spring Lake Heights is the place to be for anyone planning a wedding. Beginning at 6:45 p.m., guests will have the opportunity to speak to wedding-planning professionals, sample food, win prizes and attend a fashion show—all in one evening. Admission: FREE. Register at americanbride.com.

OCT 29 New Jersey entertainers like Rob Paparozzi will perform at the Pollak Theatre in West Long Branch for A MARVELOUS NIGHT: THE MUSIC OF VAN MORRISON, beginning at 8 p.m. Tickets: $25–$55. Purchase your tickets at monmouth.edu. OCT 29–30

12 p.m. to 6 p.m. Admission: FREE. Get all the information at 4jgswinery.com.

NOV 12 You’ll want to be in

attendance at Monmouth Medical Center’s annual CRYSTAL BALL for an elegant evening of food, cocktails, philanthropy and more. The event will take place at The Molly Pitcher Inn in Red Bank at 6:30 p.m., with proceeds set to benefit the medical center. To sponsor or donate, head to barnabashealth.org.

NOV 12 Hunt for hidden treasures

Be prepared to get goose bumps on the HAUNTED WINE WALK at 4JG’s Vineyard and Winery in Colts Neck. The vineyard is open for you to taste its delicious wines on this spooky self-guided walk both days from

amid furniture, books, artwork, bottles, knickknacks and so much more at the FALL FLEA MARKET at The Historic Village at Allaire in Farmingdale. Check it out from 8 a.m. to 3 p.m. Admission: $1, FREE for members and children.

Hunt for hidden treasures at the flea market in Farmingdale, Nov. 12.

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NOV 26 It’s that jolly time of year

again—and what better way to celebrate than at the CHRISTMAS CELEBRATION KICK-OFF in Spring Lake’s downtown district off of Third Avenue. The festivities include activities for kids and a visit from old Saint Nick himself! Admission: FREE. Go to springlake.org for more info.

NOV 26–DEC 4 Irving Berlin’s wHITE CHRISTMAS is coming to Algonquin Arts Theatre in Manasquan. You won’t want to miss this musical telling based on the timeless film, which includes 17 songs by the beloved composer. Tickets: $20-$36. Get yours at algonquinarts.org.

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.

Enter your furry friend in a costume contest at the Howl-O-Ween Festival in Bradley Beach, Oct. 22.

october 2016 | monmouthhealthandlife.com

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ESCAPES

DOLOMITE DILEMMA

FROM A BASE IN CORTINA, YOUR MAIN CHALLENGES ARE WHICH CABLE CAR TO HOP AND WHICH GOURMET RESTAURANT TO CHOOSE FOR DINNER. BY HARRY DOWDEN WHEN IT COMES TO SKIING THE ALPS, MOST AMERICANS (TO SAY nothing of the English, Russians and others) gravitate to Switzerland, Austria and France. If you’re at all crowd-averse—and if you’re more into the relaxing aspects of a mountain holiday than feats of downhill athleticism—consider Italy instead. Like so many aspects of the good life, the Italians seem to have perfected the ski vacation. Nowhere has this art been elevated higher than at Cortina, the chicest of the Italian Alpine resorts. Like St. Moritz, Cortina has its century-old grand hotels, mansions and elite social scene. But the flavor is less international and more, well, Italian. Wealthy Romans and Milanese have long favored this ancient mountain town, where they seem as focused on fine dining, shopping and their evening passeggiata as they are on the ski scene. Not that the skiing is less than magical. Cortina sits in the Ampezzana valley near the Austrian border, completely circled by the high, jagged peaks of the Dolomites. There are three ski areas nearby, and one pass gives access to all. Lagazuoi 5 Torri, which can be accessed by bus from the center of town, is ideal for the sight-skier. Consider taking the Super8 tour, which has been laid out to highlight the most panoramic vistas of the Dolomite peaks. Then, with or without a guide, be sure to experience the 5-mile-long Armentarola. It’s the most famous ski run in Italy and certainly one of the most beautiful in the world. Next up is the trio of Faloria Cristallo Mietres, accessed by cable car from town and boasting a wide range of trails, from beginner to expert. Those with tots in tow (or timid travel partners) can drop them off at Mietres, which offers gentle forested runs, and then be free to explore

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the 893 meters of vertical the Cortina-Mandres-Faloria cable car provides. Between 27 miles of slopes and 12 refuges, or rifugi, as the small lodges here are called, this area boasts plenty of room and variety, whether your preference leans toward racing or resting. The third ski area, Tofana, also is accessed from Cortina by cable car. Above the beginner slopes, you’ll find some of the most challenging terrain in the Dolomites (the Women’s Alpine Skiing World Cup is held here each year). You might take the Olympia tour, which lets you ski in the tracks of the 1956 Winter Games athletes. From the famous “Schuss” to the forbidding “Vertigine Bianca,” the steep upper runs of Tofana demand skill and nerve. If the three ski areas surrounding Cortina don’t give you your fill of downhill, opt for the Dolomiti Superski Pass. It gives you access to 12 valleys, 745 miles of trails and 450 lifts—enough to keep you busy for a week or a winter. When your quads are torched and it’s time to relax for the day, you’ll find a lively après-ski scene in town. The main street, the Corso Italia, is lined with clothing boutiques and antiques stores. It’s pedestrian-only, and here you’ll find elegant Italian women in fur coats and men in ski garb shopping up a storm. As twilight descends, a party atmosphere prevails, especially in the Piazza Venezia, where boisterous crowds gather to begin their evening stroll. After dark, gravity shifts indoors to wine bars and restaurants. Where to stay? The classic choice is the Hotel Cristallo, the most iconic mountain resort in Italy. The Cristallo opened in 1901, catering to European aristocracy and literati. Leo Tolstoy was an early guest, and Ernest Hemingway wrote Out of Season here. Surviving occupation during both world wars, the hotel went on to have a second, jet-setting heyday after the 1956 Olympics were held in Cortina. Audrey Hepburn, an avid skier, was a frequent visitor. Frank Sinatra stayed at the hotel, as did Peter Sellers. (Much of The Pink Panther, the movie that launched the series in 1963, was filmed here. More than a decade later, Roger Moore camped at the Cristallo during the filming of For Your Eyes Only. You probably remember the high-speed chase that opened the movie, with James Bond on skis being pursued by bad guys on spikewheeled motorcycles down the Olympic bobsled run and various ski slopes.) Massively refurbished for its centenary in 2001, the Cristallo has kept pace with modern luxury. Named Italy’s Best Ski Hotel in 2013’s inaugural World Ski Awards, the property offers everything you’d expect— spa services, winter swimming, a jacuzzi in every guest room and a choice of fine restaurants. The glass-walled Il Gazebo offers gorgeous views of the mountains. The more rustic La Stube 1872 is the place for hearty après fare, such as venison chops with cabbage pie and speck. And the Monkey Lounge lets you relive the Swinging Sixties, perhaps channeling the wit of Peter Sellers over cocktails. The only potential drawback to the Cristallo is that it’s not in the heart of town. If you prefer a more bustling environment, try the four-star Hotel Ancora. Built in 1826,

the Ancora is long on traditional charm, with wooden balconies and carved, painted decoration. Run by the same family for four generations, it’s situated in the heart of the pedestrian district and serves excellent food. One of the reasons foreign hordes have spared Cortina is its distance from major airports and lack of a rail line. That said, once your plane lands, getting to Cortina is not that much more difficult than, say, driving from the Denver airport to Beaver Creek. If you drive the 101 miles from the Innsbruck airport, granted, you’ll find the winding roads of the South Tyrol to be a bit more challenging than good old I-70. But the scenery is also more spectacular. An easier alternative is to fly to the Treviso airport, just north of Venice, and drive 85 miles north to the resort. However you approach it, you’ll feel a world apart when you get to Cortina and experience its renowned Alpine landscape from the cradle of Italian winter luxury.

This page: a circa-1920s advertisement for the region; the pools at the Hotel Cristallo; ski biking on a Cortina trail. Opposite: kicking up powder high in the Dolomites; Piazza Venezia comes to life at night. monmouth health & Life

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gatherings SUMMER GALA Count Basie Theatre Red Bank, countbasietheatre.org The theatre celebrated its 90th birthday with its annual summer gala, which featured a performance by Earth, Wind & Fire, cocktails, dinner, dancing and a live auction.

5 Gala honorees Mario and Denise Monello and family 6 Mitch Ansell, Janet and Tom Widener and Mary Ansell 7 Tiffanie Borges and Michael Whelan

1 2

RIVER PADDLE EVENT Monmouth Medical Center Foundation Victory Park, Rumson, barnabashealth.org The Monmouth Medical Center Foundation hosted the second-annual ‘WhatSUP’ Stand Up Paddle event, where guests paddleboarded on the Navesink River to raise funds for the Unterberg Children’s Hospital.

4 Andy Safran, Ann Unterberg, Bill Arnold 3

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FUNDRAISER gala

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Purr’n Pooch Foundation for Animals The Channel Club, Monmouth Beach, purrnpoochfoundation.org More than 350 guests attended the foundation’s Sunset Gala, which featured a musical performance by The Bobby Bandiera Band, a raw bar by The Lusty Lobster, a dinner and open bar. The $80,000 raised will go toward the foundation’s efforts to aid and support animals in need, regardless of species.

1 Andrew Adderly and Dr. Alison Cheney 2 Darren Spadavecchia, Koren Spadavecchia, Dick Palazzo, Mary Palazzo, Betsy Dudick, Chris Dudick 3 Dr. Brian Voynick, Dick Palazzo, Dr. Thomas Scavelli 6

GOLF AND COCKTAILS Mental Health Association of Monmouth County (MHAMC) Navesink Country Club, Middletown, mentalhealthmonmouth.org Attendees at MHAMC’s annual Golf Classic and Cocktail Party experienced a fun day full of golf, food, raffles, awards, a silent auction and more. The foundation hosts this fundraiser each year to raise awareness of its mission of promoting mental health and wellness.

11 Golf participants 12 Tim McLoone, Wendy DePedro, Scott Fritz

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GOLF CLASSIC Family and Children’s Service (FCS) of Monmouth County The Navesink Country Club, Middletown, fcsmonmouth.org The annual golf classic raised more than $40,000 to support FCS programs and services. The day’s events included lunch, golf, a cocktail reception, awards dinner, raffles and more.

9 The FCS staff 10 Robert Angione, Jack and Patsy Guttenplan, Matthew Maroldi

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An evening of Opera The Shrewsbury Chorale The Cultural Center at St. George’s Greek Orthodox Church, Ocean, stgeorgeap.org Guests enjoyed a night of fine dining, entertainment and prizes at The Shrewsbury Chorale’s gift auction fundraiser, The Chorale Goes to the Opera, featuring selections from famous opera choruses.

8 The Shrewsbury Chorale

Tom Zapcic (1–3), monmouth medical center (4), count basie theatre (5–7), The Shrewsbury chorale (8), Family and Children’s service of monmouth county (9–10), mental health association of monmouth county (11–12)

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Monmouth Health & Life: October 2016  

The Good Living Magazine from Monmouth Medical Center

Monmouth Health & Life: October 2016  

The Good Living Magazine from Monmouth Medical Center