Category: FOOD

Posted on

The Jersey Tomato at the Library

tomato1

Thu, July 16, 2015
Time: 6:30 PM
Location: Ridgewood Library, 125N Maple ave., Ridgewood, NJ 07450

Ridgewood NJ, Ridgewood Public Library hosts the, “Jersey Tomato” . The Jersey Tomato, Thursday, July 16, 6:30pm. How did the tomato become New Jersey’s iconic crop? Learn about all types of tomatoes. Speaker: Judith Krall-Russo, food historian. In partnership with the NJ Council for the Humanities.

Few foods muster as much discrimination in the American palate as the tomato. Bland tasting tomatoes have become such a mainstream commodity that they are universally referred to as “cardboard” or “plastic” tomatoes. On the other end of that spectrum, the one held in highest regard for its epic taste, has been theJersey Tomato.

20150712 094302 resized

And while New Jersey farm markets continue to provide consumers with beautiful vine-ripened Jersey Tomatoes, an undercurrent of dialogue is taking place across the State: “The Jersey Tomatoes don’t taste like they used to” or “What happened to that old-fashioned tangy flavor?”.

Well, the researchers at Rutgers NJAES have heard the rumblings and have decided to do something about it. What happened to that old time flavor and what can we do to get it back? Find out here what our Jersey Tomato working group is doing to bring back that old time Jersey Tomato flavor – from field and taste testing the old tomato varieties, bringing back a favorite – the Rutgers-developed Ramapo Tomato, to soil fertility research and breeding of new open-pollinated varieties.

https://www.njfarmfresh.rutgers.edu/jerseytomato.html

Posted on

FISH, a new Ridgewood restaurant, plans soft opening

former_bank-ofamerica-building_theridgewoodblog

JUNE 26, 2015    LAST UPDATED: FRIDAY, JUNE 26, 2015, 12:31 AM
BY DARIUS AMOS
STAFF WRITER |
THE RIDGEWOOD NEWS

One of the cornerstones of the Central Business District is getting a facelift, and the general public will have its first official glimpse (and taste) inside the renovated First National Bank and Trust Company building once all inspections are complete.

The re-opening of the iconic building on East Ridgewood Avenue was scheduled for the week of June 29 with the soft opening of its flagship tenant, FISH Urban Dining. Owners of the upscale seafood restaurant, already with an established location in Asbury Park, have been rigorously repurposing the interior of the former bank to create an environment unique to the FISH brand.

Similar to FISH’s space in Asbury Park, the Ridgewood location will use the bank’s vacated features, including the large vault on the main floor, as part of the restaurant.

“It’s cool, fun and interesting to use a space that was created to be something entirely different than what we are using it for today,” said Jim DeGilio, managing partner of City By the Sea Hospitality Group, which operates FISH and other restaurants in Asbury Park and Long Beach Island. According to DeGilio, who runs the restaurant group with his wife, Karen, FISH will offer a fresh and seasonal menu similar to what is found at the Asbury Park establishment “in an appealing and comfortable environment.”

https://www.northjersey.com/news/business/fish-prepares-to-open-doors-1.1363783

Posted on

Whole Foods in NYC under investigation for overpricing customers

whole_foods_theridgewoodblog

By Rich Calder and Joe Tacopino

June 24, 2015 | 2:09am

The city Department of Consumer Affairs is investigating Whole Foods for allegedly deceiving customers with incorrect weight-based pricing, the company disclosed Tuesday.

Whole Foods denied the allegations and said it would “refund any items found to have been incorrectly weighed or priced.”

Company spokesman Michael Sinatra said the upscale grocer would never resort to such sleazy tactics.

“Whole Foods Market has never intentionally used deceptive practices to incorrectly charge customers,” Sinatra said in a statement.

https://nypost.com/2015/06/24/whole-foods-under-investigation-for-overpricing-customers/?utm_campaign=SocialFlow&utm_source=NYPFacebook&utm_medium=SocialFlow

Posted on

Award-Winning Pizza Chef from Italy Joins A Mano in Ridgewood, NJ

11403001_10152950338237960_3655271151445462905_n

JUNE 23, 2015

RIDGEWOOD, NJ, Ridgewood, New Jersey’s premiere authentic Neapolitan trattoria A Mano, proudly welcomes to its staf, multi-award-winning pizza chef Michele D’Amelio. The decorated pizza maker from Italy, has been appointed to head pizzaiolo overseeing the Neapolitan pizza-making team, and is already heating things up by crafting special pizzas for the restaurant.

Born in Avellino, Italy in 1988, it was in Lioni, a small town outside of Naples, where D’Amelio was raised, and his fascination with pizza-making blossomed. At a young age, each week D’Amelio played with dough his mother used to bake bread in the family’s wood-burning oven. He quickly learned to make pizza for the family, and years later at age 19, began working at a local pizzeria. In 2010 his passion for pizza pinnacled in the opening of a family-run pizzeria, Chest’é Pizza, in Lioni.After honing his craft, D’Amelio’s competitive spirit kicked in and he entered several prestigious pizza competitions.

In 2010 he took the second place title in the Regina Margherita Association’s Margherita STG competition in Naples, Italy. Next, in 2013 he traveled to Las Vegas, Nevada with the Caputo/Orlando Foods’ team of master pizzaioli and was crowned first place champion in the Italian Style category at the International Pizza Expo. In 2014, D’Amelio was awarded second place in the coveted

Pizza World Championship in Parma, Italy.Eager to promote internationally the product of his homeland, the prize-winning pizza-maker accepted a two-
year consulting position to help open Pizzeria Testa, a Neapolitan pizzeria in the suburbs of Dallas, Texas, and ultimately settled at A Mano. Said D’Amelio, “I am very proud to be able to share pizza Napoletana with people in the United States. There is nothing quite like authentic Neapolitan pizza, and at A Mano, we make pizza with the same methods used in

Naples for more than 300 years. Tradition is important and something that should be passed on. It’s culinary history.”A member of the elite Italian pizza-governing organization APN (Association of Neapolitan Pizza Makers), D’Amelio has been granted authority to ofer APN certification to aspiring Neapolitan pizza makers who train under his guidance.D’Amelio has made his first culinary mark at A Mano by crafting masterful creations which will run as specials on weekends beginning June 26th. Highlights include:

Pizza Fiori: imported smoked bufalo mozzarella, zucchini flowers, zucchini, fresh basil and extra virgin olive oil

Pizza Pugliese: homemade mozzarella, fava beans, Italian ham, peas, fresh basil, extra virgin olive

Pizza Terra Mia (“My Land” – tribute to D’Amelio’s home – ingredients are imported from the Naples’s area): cherry tomato sauce, imported bufalo mozzarella, basil leaves and extra virgin olive oil (cherry tomatoes from Campania, bufalo mozzarella, olive oil and flour from Naples)

A Mano is located at 24 Franklin Avenue (at Chestnut Street), Ridgewood, NJ. Hours of operation are:Monday through Thursday, 11:30AM–10:00PM, Friday and Saturday 11:30AM-11:00PM and Sunday 12:30PM–9:00PM. Tel. 201.493.2000, www.amanopizza.com, www.facebook.com/AManoPizza

Posted on

Government s’mores: Michelle O’s food police reinventing campfire treat

Indoor-SMores

May 28, 2015
KYLE OLSON

WASHINGTON, D.C. – That piece of chocolate bar and marshmallow – key ingredients in the s’more – are just too unhealthy for Michelle Obama’s food police at the USDA and they want you to eliminate them.

The government has now reinvented the s’more and they’re urging us all to change our ways.

Thank goodness the Feds have ISIS on the run and can now focus on more important things. Like all those portly campers getting tubbier because they haven’t sampled the bureaucrats’ latest creation.

“This quick, easy, and mouth-watering recipe is a perfect afternoon snack for the early days of summer,” the USDA writes on its recipe page.

https://eagnews.org/government-smores-michelle-os-food-police-reinventing-campfire-treat/

Posted on

Ridgewood Chamber Spotlight: Italia Di Gusto Ridgewood

ItaliaDiGusto Ridgewood_theridgewoodblog

MAY 29, 2015    LAST UPDATED: FRIDAY, MAY 29, 2015, 12:31 AM
BY GLORIA GEANNETTE
MANAGING EDITOR |
THE RIDGEWOOD NEWS

Times have certainly changed since waves of Italian immigrants first arrived in New Jersey in the 19th century, but there are still Romans searching for the American Dream and some of them have landed in the village.

Claudia Rovegno and her husband, Roberto Santagati, arrived in Ridgewood two years ago with big ideas and a commitment to build a brighter future for their children, Caterina, 11, and Filippo, 14.

The affable couple hit the ground running and opened an online business, FromScratchRidgewood.com, almost immediately. They feature authentic Italian cooking that can be ordered online and they’ve experienced quite a bit of success building up a network of loyal customers. They have just opened a grocery/bistro, Italia Di Gusto Ridgewood, at 44 E. Ridgewood Ave., that includes seating for 25 people and sells imported Italian foods in addition to delicious home cooking. A grand opening celebration is planned for 5 p.m. on Saturday, June 6.

https://www.northjersey.com/news/business/family-brings-taste-of-italy-to-the-village-1.1344741

Posted on

Kings Food Markets brings back its exclusive 24 Hour Just Picked Farm Fresh Promise this summer, beginning on Friday, May 22

Farm_fresh_theridgewoodblog

May 18, 2015

Ridgewood, N.J., Kings Food Markets (Kings) is excited to bring back its exclusive 24 Hour Just Picked Promise this summer, beginning on Friday, May 22. The program is designed to bring Kings’ customers locally grown, farm-fresh fruits, vegetables and herbs within 24 hours of being picked – giving shoppers the benefits of a local farm stand in the convenience of their neighborhood food markets.

“Each summer, we look forward to bringing the Just Picked Promise Program to our customers,” said Judy Spires, president and CEO of Kings Food Markets. “This exclusive program allows us to deliver the freshest produce available from our shoppers’ local community. As soon as customers see the Just Picked Promise seal, they know they are purchasing high quality products just like what they find at their local produce stand.”

Kings works with a network of more than 25 regional farmers – in towns such as Vineland, Mullica Township, Swedesboro, Landisville, Buena, Hammonton, Newfield, Medford, New Lisbon and Millmay, NJ – to deliver all of its Just Picked produce fresh to Kings stores within 24 hours of being hand-picked. Local farmers supplying the program select only the freshest, seasonal products in the morning, and through an expedited distribution process, they are delivered to Kings’ stores and prepared for sale the next day. The program is unique to Kings and was developed in partnership with Massachusetts-based Red Tomato, a non-profit organization committed to better connecting farmers and consumers.

“Freshness equals time,” said Paul Kneeland, vice president of Produce, Meat, Seafood and Floral for Kings Food Markets. “That’s why we are so proud to bring back our 24 hour Just Picked Promise. Our growers are committed to bringing the freshest, highest quality local produce to our stores every delivery.”

Kings customers looking to support local farmers and buy the freshest produce available can look for the 24 Hour Just Picked Promise seal in Kings’ stores. The items available at each store will vary daily; although, customers can expect to find such summer staples as arugula, basil, cilantro, lettuce, squash, mint, blueberries, cucumbers, kale and tomatoes with the Just Picked Promise. For the latest updates on which Just Picked products are available or for weekly recipes, customers can visit Kings’ website (www.kingsfoodmarkets.com), follow Kings on Twitter (@KingsFoodMkts) – using the hashtag #KingsJustPicked – or like Kings on Facebook (www.facebook.com/kingsfoodmarkets).

The program will run in Kings stores Memorial Day weekend through Labor Day.

Posted on

“Can” Struction at Old Paramus Church

food_drive_cans_002_-_web

Donations of Cans of Food

Ridgewood NJ, “Can”struction at Old Paramus Church Needs Canned Food Donations On May 17th in the fellowship hall of Old Paramus Church, there will be a “Can”struction contest with the Sunday School participants acting as construction teams. To make their “can”struction possible they need cans of food in all sizes and shapes . Beginning now, you may drop off at the Education Building, any cans of food to be donated to the local food pantries. There is a box there, just inside the main door for your donation.
Hours are 9:00 a.m. to 1:30 p.m. Monday to Friday, or Sunday mornings. The more cans they have, the bigger and better the construction projects will be. To be a part of the team, just come to Sunday School if you are between the ages of 5 and 13, at 10:00 a.m any Sunday. To watch the contest, come to the Fellowship Hall, following the worship service, at 11:15 on May 17. The entire community is invited. Following the judging of the “can”struction projects, all the cans of food will be donated to the Center for Food Action in Mahwah to feed the hungry. The church is located at 660 E. Glen Ave., Ridgewood. There is ample free parking. If you have additional questions, visit the church website, www.oldparamus.org or call the church office 201 444-5933
Posted on

Restaurant review: Finca in Ridgewood

Finca_theridgewoodblog

MAY 15, 2015    LAST UPDATED: FRIDAY, MAY 15, 2015, 7:49 AM
BY ELISA UNG
THE RECORD

What a delightful way to end a meal: a poached pear, turned burgundy from red wine and resplendent with cinnamon and cloves; a banana bread pudding dripping with caramel sauce; a custardy chocolate cake; a creamy crème brûlée singing notes of citrus.

These sweets at Finca, the new global small-plates restaurant in downtown Ridgewood, were also a much-welcomed surprise, having followed two disappointing dinners chosen from a vast, perhaps too wide-ranging menu.

With 98 seats in its spacious dining room with bare wooden tables and another 30 seats at sidewalk tables, Finca is one of Ridgewood’s most prominently located restaurants, occupying the busy corner of Ridgewood Avenue and Broad Street across from the Ridgewood train station.

https://www.northjersey.com/food-and-dining-news/restaurant-reviews/how-sweet-it-is-1.1335327

20 E. Ridgewood Ave., Ridgewood
201-444-1199

 

Posted on

Red Mango is Back

RedMango_theridgewoodblog

Good News – the store has been re-opend by my husband and I. we have expanded the menu and now have, in addition to frozen yogurt, hot pressed flatbread sandwiches, wraps and salads. We also do Juicing and have an extensive juicing menu and we have some of the yummiest Smoothies around! Come on by and see us – 43 East Ridgewood Avenue, Ridgewood, NJ.

Posted on

Coffee with the chef: Michael Pereira, Roots Steakhouse in Ridgewood

dac3ea5d011ec6363965b1b00f7553a4_full_size

APRIL 29, 2015    LAST UPDATED: WEDNESDAY, APRIL 29, 2015, 1:21 AM
THE RECORD

Michael Pereira , Roots Steakhouse, Ridgewood  NJ

Trinidad-born Michael Pereira settled in Hoboken with his family when he was 5 years old and, for the most part, hasn’t strayed too far since. While earning a science engineering degree at NJIT, Pereira worked as a line cook at the Ruth’s Chris Steak House in Weehawken. When he graduated and was offered a full-time job as a sous-chef, Pereira made the nerve-wracking decision to abandon a career in engineering before it could even begin and pursue what he was passionate about: cooking.

It’s something he grew up doing with his mother and grandmother, making traditional Trinidadian dishes, including stews, curry chicken and rice with peas.

For 21 years he worked for different Ruth’s Chris locations as a sous-chef, executive corporate chef for the northeast region and general manager. In 2011 he joined the Harvest Group (the company that owns Roots and a slew of other restaurants) as front-of-house manager, and soon after was offered the opportunity to return to the kitchen.

Today, Pereira, who lives in Cedar Knolls, is the 44-year-old married father of two. He is also the distinguished winner of a recent contest between the chefs at all three Roots locations (Summit, Morristown and Ridgewood); his recipe was selected to be Roots’ signature steak sauce.

Here, he shares his best tip for cooking steak at home, his proudest moment as a chef and whether or not a dry-aged steak is superior.

https://www.northjersey.com/food-and-dining-news/dining-news/coffee-with-the-chef-michael-pereira-roots-steakhouse-in-ridgewood-1.1321218

Posted on

NJ moves to ensure produced labled ‘local’ is from Jersey

RidgewoodFarmersMarket_theridgewoodblog

file photo

MAY 6, 2015    LAST UPDATED: WEDNESDAY, MAY 6, 2015, 1:21 AM
BY HUGH R. MORLEY
STAFF WRITER |
THE RECORD

* State looks to fine misleading labelers of out-of-state produce

New Jersey is cracking down on the practice of out-of-state farm and dairy produce being sold under the label of “local.”

The state Department of Agriculture has proposed rules that will define what can and can’t be labeled as grown in New Jersey. It is seeking public comment before making a final decision on whether to adopt them.

The proposed rules require any products labeled “locally grown” or “locally produced” — including fruits, vegetables, milk and cheese — to state also where they originated if they came from a state other than New Jersey.

The penalty for “false, misleading or improper labeling, marketing or identifying of farm products offered for sale in New Jersey as ‘local’ when they are not grown or produced in New Jersey” would be $100 for the first offense and $200 for subsequent offenses.

Marilyn Russo, a member of the state Board of Agriculture, said the board’s main concern is vendors buying produce out of state, perhaps from California or Pennsylvania, and saying it originated in New Jersey by using the word “local.” Some produce has misleadingly carried New Jersey’s “Jersey Fresh” label, the promotional campaign introduced 30 years ago, she said. The sale of such items has created confusion among customers as to exactly what they are buying, she said.

https://www.northjersey.com/news/business/jersey-fresh-impostors-1.1326240

Posted on

Haute Middle Eastern Cuisine Arrives in New Jersey

w-chefeliekahon-1430256992

Chef Elie Kahlon of Novo puts the finishing touch on a salmon dish.

April 29, 2015
By Curt Schleier

Diners at Novo, in Ridgewood, New Jersey, likely appreciate the spices, imported from the Middle East, that accent their meals. Some might even be aware that their food was cooked on an open-flame oven called a taboon or that a special Arabic steamer was used to prepare the couscous.

But will they get that every dish comes with a heavy dollop of memory, forged in the Israeli-born chef’s upbringing? Hard to say. But the chef in question, Elie Kahlon, certainly hopes so.

But for the Middle Eastern music that’s piped into the dining room at Novo, the restaurant/s look and feel seem less Mediterranean than American contemporary, with modern fixtures lighting chic wooden tables. Yet it all works quite well, thank you.

In fact, the Record, the local paper, recently called Novo “arguably North Jersey’s best new restaurant.” It had been In business less than half a year when it earned 3½ out of 4 stars from the paper’s restaurant critic last January.

https://forward.com/food/307041/middle-eastern-flavor-arrives-in-new-jersey/

Posted on

Vaughn Crenshaw of Pearl Restaurant in Ridgewood on how he evaluates a restaurant

535619_555040997848323_470727456_n

APRIL 8, 2015    LAST UPDATED: WEDNESDAY, APRIL 8, 2015, 1:21 AM
THE RECORD

Vaughn Crenshaw

Pearl Restaurant, Ridgewood

When he was 13, Vaughn Crenshaw was living out of a car in the streets of Paterson. Today, the 29-year-old is executive chef at Pearl Restaurant in Ridgewood.

Crenshaw has an associate’s degree in culinary arts and a bachelor’s in food service management, both from Johnson & Wales University in Rhode Island. He has cooked at the Stony Hill Inn in Hackensack, the Brick House Inn in Wyckoff, Jacksonville in Paterson, Mocha Bleu in Teaneck, and Fort Lee’s Khloe Bistrot before arriving at Pearl in January 2013.

The Hackensack resident also appeared on the Food Network show “Chopped” in 2012; he made it to the entrée round before he was “chopped.”

Here, he tells how he evaluates a restaurant, and the strangest customer request ever.

How I evaluate a restaurant: I evaluate them on a 1-10 scale that has to do with the greeting, the curb appeal and the setting in the dining room; that’s what’s going to tell me if I’m going into another typical old-world restaurant where there’s no lively, electric energy. I also evaluate it by the clientele — the clients become a reflection of ownership.

https://www.northjersey.com/food-and-dining-news/dining-news/vaughn-crenshaw-of-pearl-restaurant-in-ridgewood-on-how-he-evaluates-a-restaurant-1.1304526

Posted on

Kings Food Markets : Easter & Passover Catering

11102720_814577941942048_4214162779707546903_n

11102720_814577941942048_4214162779707546903_n

Kings Food Markets : Easter & Passover Catering
March 30,2015

Ridgewood NJ, Kings Food Markets offers a full range of catering services tailored to fit each family’s needs – and this Easter and Passover is no different. To get you started with your menu, we’ve hand-selected the following dishes to serve:

Kings Easter Catering Menu

1.       Savory Starters

·         Fig and Almond Baked Brie

·         Spinach and Artichoke Poppers

2.       Extraordinary Entrees

·         Kings Herb Roasted Boneless Turkey Breast

·         Hardwood Smoked ½ Spiral Ham

3.       Sensational Sides

·         Wheatberry and Dried Fruit Salad

·         Potato and Leek Torta

Kings Passover Catering Menu

1.       Keeping it Kosher

·         Stuffed Cabbage

·         Kings Antibiotic-free Rotisserie Chicken

2.       Seafood Staples

·         Fresh Pack Whitefish

·         Black Pear Salmon

3.       Additions to Accent Any Meal

·         Home-style Matzo Balls

·         Kings Traditional Potato Latkes

Kings’ catering services extend beyond the kitchen, though, offering an array of floral arrangements, such as locally grown tulips, and hostess gifts that will surely bring added life to your gatherings.

Of course, however, if you prefer to cook yourself, Kings offers a great assortment of inspirational recipes for both Easter and Passover – including all of the necessary ingredients to make your holiday a memorable one. And if your meal is in need of just one more dish, we offer a great assortment of side dishes that will surely complement your mea