Ridgewood NJ, b.good-Ridgewood officially opened on Wednesday. They officially start making their real food in Ridgewood (381 Route 17 South, between the Paramus Road and Linwood Ave exits).Located between the Paramus Road and Linwood ave exits.
The restaurant is the brain child of boyhood friends Anthony and Jon who met in the 6th grade. Their friendship is initially based on the fact that they both love the Boston Celtics and hate the L.A. Lakers and school.
In October of 2002 Anthony drafts the first of many business plans that the team will write. The more they learn about the restaurant business, the more daunting their dream appears. But, they agree that if they work together, they can get it done.
By February of 2003 Anthony and Jon continue their fight over the menu. Jon takes the practical approach of making sure the menu is manageable. Anthony takes the idealistic approach of trying to offer everything that a customer may want. Both, at points throughout these arguments, want to physically hurt the other.
The company website says ; ” who they were two best friends ,grew up eating in our uncle’s kitchen. Anthony’s Uncle Faris served us the best homemade food. Fifteen years later, we started a business together around a simple idea – make fast-food “real” by making it the way it should be… by people not factories. See, we loved fast-food but hated how it made us feel. So, we created a place where you can feel good about the food you eat.When we were growing up, Uncle Faris would always leave us with pieces of advice – “take it easy”, “live life”, and most of all “be good”.
hummm what could possibly wrong with that?
Rob Price
We’ve got our first good look at Google’s new burrito-delivering drones in action.
The Roanoke Times has got its hands on footage of some of the first public tests of Project Wing — a drone delivery project run by X (formerly Google X), an experimental lab owned by Google’s parent company Alphabet.
The drones are being tested in Virginia, on the Virginia Tech university campus. X has teamed up with Chipotle to deliver burritos. Previous reports say that X intends to use the drone to deliver burritos from a food truck to students, though The Roanoke Times’ footage appears to just show test flights for now, rather than genuine food deliveries. (But there was a food truck close by!)
Location: Woman’s Club of Ridgewood, 215 W. Ridgewood Ave, Ridgewood, NJ
Author Event: Daphne Oz Friday Sept. 23 at noon Register online: www.mkt.com/bookends or by phone 201-445-0726
Meet Daphne Oz, Co-Host from The Chew & New York Times Best Selling Author
on Friday, September 23rd
Refreshments & Signed book included – $40.00 Per Person
11:00 AM Doors Open
12:00 Noon TALK followed by
Meet & Greet /PHOTO
Books will be pre-signed and distributed at the event.
Register online: www.mkt.com/bookends
or by phone 201-445-0726
Barbecues have been a White House tradition since Thomas Jefferson. Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs. Jimmy and Rosalyn Carter hosted a “pig pickin’” for about 500 guests including visiting foreign dignitaries. Ronald and Nancy Reagan also were avid barbecuers who entertained with barbecues at their ranch. George H. Bush, 41st president, held a barbecue for Members of Congress annually on the South Lawn of the White House, a tradition continued by his son, President George W. Bush. However, that tradition was interrupted on September 12, 2001, the day after the terrorist attacks on the World Trade Center and the Pentagon. Secret Service agents, who had evacuated the White House a day earlier, cancelled the barbecue and the White House kitchen released 700 pounds of beef tenderloin to feed the hundreds of rescue workers who had traveled to Washington.
When we barbecue
The most popular holidays for barbecuing are, in order, July 4th (76 percent), Memorial Day (62 percent), and Labor Day (62 percent).
What we barbecue
According to HPBA’s 2013 survey data (the most recent year this data was collected),
The most popular foods for cooking on the grill are, in order: burgers (85 percent), steak (80 percent), hot dogs (79 percent) and chicken (73 percent).
The side dishes most commonly prepared on the grill are, in order, corn (41 percent), potatoes (41 percent), and other vegetables (32 percent).
The most popular flavors of barbecue sauce are hickory, followed by mesquite, honey, and then spicy-hot.
How we barbecue
There are about as many styles of barbecuing as there are opinions – everyone’s got their own! Generally speaking, though, there are barbecue styles that dominate in different regions of the country. In the Carolinas, they can’t agree whether sauce should be vinegar, mustard or tomato based, but they can agree on the meat the sauce goes on – pork. In the Deep South, Georgia, Florida, and parts of Louisiana, you’ll find that Cajun cuisine has had a strong influence. Regardless of whether you’re barbecuing beef brisket, pork ribs, rabbit, or trout, chances are your taste buds will get a kick from a spicy marinade, sauce, or rub. In other parts of the South, pork also rules. In sunny California, lighter fare such as salmon is king of the grill. The Midwest is a barbecue hotbed – if you can’t find a meat and sauce combination you like in Kansas City, you can’t find it anywhere.
Our Utensils
Nearly half of all owners own the most basic grilling accessories (cleaning brush, tongs, glove/mitts), and many plan to purchase more specialized accessories in the year ahead, such as:
Pizza stone (14%)
Fish or broiling basket (14%)
Cedar or other cooking planks (14%)
Motorized rotisserie (12%)
Grill woks (11%)
Our Fuels
Ellsworth B. A. Zwoyer of Pennsylvania patented a design for charcoal briquettes in 1897. After World War I, the Zwoyer Fuel Company built charcoal briquette manufacturing plants in the United States with plants in Buffalo, NY and Fall River, MA.
There are stories circulating that Henry Ford invented the very first briquette in 1920 with the help of Thomas Edison. However, the 1897 patent obviously predates this and Ford and Edison both knew Zwoyer.
Natural lump charcoal costs a bit more than charcoal briquettes, but it burns hotter, which means you use less – and partially burned natural lump charcoal can be reused. Briquettes work better for long cooking periods and they produce more consistent heat.
It’s easy to check how much propane is remaining in your tank. When using a gas grill, be sure to regularly check how much propane remains in your tank. There are several accessories on the market that can easily monitor your propane level without lifting the propane tank. Better yet, keep a full, spare propane tank handy so you never run out of fuel.
Barbecue History
There is no definitive history about how the word “barbecue” originated – or why it’s sometimes used as a noun, verb, or adjective. Some say the Spaniards get the credit for the word, derived from their “barbacoa” which is an American-Indian word for the framework of green wood on which foods were placed for cooking over hot coals. Others think the French were responsible, offering the explanation that when the Caribbean pirates arrived on our Southern shores, they cooked animals on a spit-like devise that ran from “whiskers to tail” or “de barbe a` queue.”
Competition barbecuing is one of the hottest hobbies in the country with hundreds of cook-offs held throughout all 50 states. The biggest and most famous are Memphis in May and The American Royal in Kansas City. Both cities stake their claim to being the barbecue capital of the U.S.
Ridgewood NJ, From Scratch in Ridgewood is joining other Italian restaurants around the country in raising funds for Italy’s earthquake victims by offering the signature dish of the stricken region, pasta all’Amatriciana. Owner Claudia Rovegno will cook the dish, made with pancetta and pecorino cheese, on Thursdays, Fridays and Saturdays through the end of September. It will cost $20, of which $4 will be donated to earthquake relief. 44 E. Ridgewood Ave., 201-857-5188, fromscratchridgewood.com
the staff of the Ridgewood blog
Ridgewood NJ, “If you are going to eat right to think right, it is critical to make sure your food is loaded with proper nutrients that your body is able to properly digest.”
Over the years, clinical neuroscientist and brain imaging expert, Dr. Daniel Amen has refined nine rules of brain-healthy eating.
9 Rules of Brain-Healthy Eating
Think “high-quality calories” and not too many of them.
Drink plenty of water and not your calories.
Eat high-quality lean protein throughout the day.
Eat smart carbohydrates (low glycemic, high fiber).
Focus your diet on healthy fats.
Eat from the rainbow.
Cook with brain-healthy herbs and spices to boost your brain.
Make sure your food is clean as possible.
If you’re having trouble with your mood, energy, memory, weight, blood sugar, blood pressure, or skin, make sure to eliminate any foods that might be causing trouble, especially wheat and any other gluten-containing grain or food, as well as dairy, soy, and corn.
Daniel Amen, M.D. heads Amen Clinics, which are located in Orange County, Calif., Atlanta, San Francisco, New York City, Washington, D.C., and the Seattle area. He has written numerous books, including “Healing ADD” and “Change Your Brain, Change Your Life.” Dr. Amen also has appeared as a guest on such TV shows as “The View” and was a consultant for the movie “Concussion.”
Ridgewood Chamber of Commerce Farmers Market
Sun, June 26, 2016– Sun, October 30, 2016
Time: 9:00 AM – 3:00 PM
Location: Train Station Parking Lot, Godwin Ave & W Ridgewood Ave
It is here! Sundays June 26, 2016 – October 30, 2016
9:00am – 3:00pm
Enjoy “Farm to Table”
Ridgewood Train Station
Parking Lot West Side
Ridgewood NJ, according to the website ,”LEON Mexican is a modern Mexican Restaurant offering its customers a large variety of fresh vegetables, meats, pleasing dining area with striking contemporary design. Our Restaurant features Classical Mexican favorites such as tacos, quesadillas, fajitas, burritos, ceviche, table side guacamole, tortilla chips and tomato salsa which are freshly prepared on premises. All of our vegetarian dishes contain no meat stock including our rice & beans.”
LEON Mexican is a modern Mexican Restaurant with a fairly simple mission statement.
“We believe in fresh, and we believe in quality. Our ingredients are one of the finest ones chosen from a large variety of fresh vegetables & all natural meats. We never pre-cook or pre-freeze any food on our premises. Everything on the menu is made once order is placed.
Leon features classic Mexican favorites such as tacos, quesadillas, fajitas, burritos, ceviche, table side guacamole, tortilla chips and tomato salsa which are freshly prepared everyday. Unlike most Mexican restaurants, all of our vegetarian dishes contain no meat stock including our rice & beans.Colorful rustic walls, antique mirrors, cactus pots and spice jars ,elaborate indoor bougainvilleas add up to a very authentic ambience, along with some folk mariachi music in the background, welcome to our little Mexico in the heart of Ridgewood.”
HOURS
Everyday: 12Noon – 10PM
ADDRESS
16 Chestnut Street
(Between E. Ridgewood & Franklin Avenue)
Ridgewood, NJ 07450
When long-hot summers drag on, with feels-like temperatures rocketing over 100 degrees, you may feel the need to seriously chill.
August 16,2016
the staff of the Ridgewood blog
Ridgewood NJ, One way to take the edge off: fresh and frosty desserts. And if there are options for healthier versions of those same desserts – well, that’s even cooler.
Chef Blakely Trettenero, who writes about her culinary adventures on her blog, Everyday Gourmet with Blakely (www.gourmetwithblakely.com), is offering up recipes for tasty treats that won’t make you break a sweat or send you into sugar shock.
“I can see myself enjoying any of these delicious goodies on a warm Florida day,” says the chef from Fort Myers.
Trettenero taps into summer with peaches, popsicles and her great-grandmother’s wannabe snow cones called Granita.
“It is extremely easy to make,” she says. “You can store it away and do like I do – pop your head into the freezer every other night, OK, EVERY night, and get a big spoonful.”
The Le Cordon Bleu-trained chef also encourages cooks to look beyond white sugar when making these desserts, suggesting substituting honey to satisfy your sweet tooth.
Honey is a natural sweetener that, when used in moderation, offers beneficial antioxidant properties not present in processed sugar.
Trettenero also touts her Breakfast Popsicles as a dessert option that leans heavily on yogurt and fresh fruit, making it healthier than most anything on a stick found in your grocer’s freezer.
“It is so tasty and beautiful,” Trettenero says of the layered dessert. “You’ll feel as if you’re eating something naughty, but actually it’s healthy!”
Beat the heat at the pool or the beach with these refreshing recipes:
GRILLED PEACHES
Keep the grilled fired up after cooking dinner for this tasty dessert that is peachy keen
Ingredients
• 3 large peaches, cut in half and pit removed
• 2 teaspoons vanilla extract
• 1/4 cup brown sugar*
• 1/4 teaspoon cinnamon
• Vanilla ice cream
Instructions
1. Preheat grill or grill pan to medium high heat
2. Cut ripe peaches in half, remove pit and put peach halves in a medium-sized Ziploc bag
3. Add vanilla extract, brown sugar* and cinnamon to the bag and close
4. Gently turn bag to coat peaches with mixture
5. Arrange fruit flesh-side down on the grill or grill pan. Grill for 2 minutes or until a nice grill mark appears on the peach. Flip fruit to the skin side and cook for another minute.
6. Serve warm peaches with a scoop of vanilla ice cream and enjoy the peachy keen sweetness
*To make a lighter version of this dessert, substitute two tablespoons of honey for brown sugar.
BREAKFAST POPSICLES
These layered popsicles can be made the night before for a fun breakfast or a cool treat on a hot summer day
• 1/2 cup each of blueberries and sliced strawberries
• 1/2 cup water
• 2 teaspoons maple syrup
• 1 cup plain Greek yogurt
• 1/2 cup almond milk (or regular milk)
• 2 teaspoons vanilla extract
• 1/2 cup granola
• 1/4 cup plain or vanilla yogurt
• Popsicle molds with sticks
Instructions
Fruit layers
1. Put blueberries and sliced strawberries in separate saucepans on medium heat each with ¼ cup water and 1 teaspoon maple syrup
2. Bring both to a simmer for 10 minutes, stirring frequently until the mixture thickens. Remove from heat and set aside.
Yogurt layers
1. In a mixing bowl combine Greek yogurt, almond milk and vanilla extract. Stir until smooth.
2. In another bowl mix granola with plain or vanilla yogurt
Assembly
1. In popsicle molds, begin with a Greek yogurt layer, then a layer of strawberry mixture, another Greek yogurt layer, and a blueberry layer leaving room at the end for a layer of the granola-yogurt mixture.
2. Fill molds until you run out of ingredients
3. Add popsicle sticks
4. Put in freezer for a minimum of three hours or overnight
Spring Granita
A popular semi-frozen dessert in Italy, the texture of Granita can be smooth as gelato or coarse like a snow cone
Ingredients
• 3 cups water
• 2 1/4 cups sugar*
• 3 lemons
• 3 oranges
• 3 bananas
• Zest of 2 lemons
• Zest of 2 oranges
Instructions
1. Make a simple syrup in a saucepan over high heat, mixing water and sugar.
2. While stirring, let it come to a boil for 5 minutes, ensuring sugar is dissolved.
3. Remove from heat and set aside.
4. In a blender, combine zest and juice from oranges and lemons with peeled bananas. Blend until mixture is smooth.
5. Pour into a clean bowl.
6. Add simple syrup to bowl and mix.
7. Let sit until it is at room temperature.
8. Move mixture to a ceramic baking dish and put into the freezer.
9. After 4 hours, remove from freezer and with a fork, scrape the mixture making it light and fluffy. (Mixture won’t be frozen completely)
10. Put baking dish back into the freezer for 2 more hours.
11. To serve, scrape again with a fork and place in dessert bowls.
*Substitute 1 and 2/3 cup honey for sugar as a natural sweet alternative.
About Blakely Trettenero
Blakely Trettenero, host of the Everyday Gourmet with Blakely (www.gourmetwithblakely.com) and Hungry for Travels (www.hungryfortravels.com) websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.
Thank you for being part of the August 21, 2016 Ridgewood Drive By Food Drive – The World’s Simplest Food Drive!
August 15,2016
the staff of the Ridgewood blog
Ridgewood NJ, In order to donate, please complete the form below and place a bag of non-perishable food on your doorstep starting at 8:00 AM on Sunday, August 21st. Our team of volunteers will do the rest. We will never distribute or use your information for any non-food drive purposes.
All collected items will be donated to the CUMAC Food Pantry (https://www.cumacecho.org/) of Paterson. All other questions can be directed to Brian Gatens, a Ridgewood resident, at mrgatens@gmail.com.
Please feel free to spread the word about the Food Drive. You can post this form link on your Facebook/Social Media Pages or email it to friends. Ridgewood has always supported the food drive and your support is appreciated.
We need more than ever to put down our phones and Pokeman duties to take a walk up our commercial Zone and support our neighbors and their businesses for this event. These are real family businesses and some newer stores and services who voted with their bank accounts and invested in us.
We are all Ridgewood Citizens, so park the car far away,take a nice walk and enjoy a bargain new outfit accessory service offering or a meal ,,snack coffee , ice cream or fudge and bring the kids and a neighbor.lets show our commitment to supporting and buying local.
Ridgewood NJ, Alzheimer’s disease is one of the most frightening, yet least understood ailments we face as human beings.
The loss of memory – forgetting family, friends and the most important events of our lives – is painful, tragic and heartbreaking for anyone who is close to the person suffering from the disease.
But Alzheimer’s doesn’t just arrive one day, full blown. It begins its insidious work long before the patient has a hint of what’s happening.
“Research suggests Alzheimer’s disease starts in your brain decades before you experience any symptoms,” says Daniel Amen, M.D., a clinical neuroscientist and brain imaging expert who also is the founder of Amen Clinics (www.amenclinics.com), which treat patients at six locations around the country.
He says the good news is you can find out what’s happening in your brain and, while there is no known cure for Alzheimer’s, there are things you can do to better care for your brain.
Amen, author of the New York Times bestseller “Change Your Brain, Change Your Life,” uses SPECT scans to examine his patients’ brains. SPECT stands for single-photon emission computed tomography. Amen says the brain-imaging device can show the abnormal patterns of Alzheimer’s and other types of dementia in their early stages and also can help distinguish multiple forms of dementia.
“That’s critical information,” Amen says, “because the varying types of dementia often have similar looking symptoms – at least in the early stages – but each type has its own ‘signature’ blood flow pattern in the brain that’s revealed with SPECT imaging.
“Identifying the type of dementia a person has is important because the treatment that works best for one type may not be effective for another type.”
But Amen also says there are steps that anyone can take to keep their brains healthy long before Alzheimer’s becomes a concern. Those include:
• Maintaining a proper diet. People who focus on healthy eating often are worried about their waistline, but the brain also benefits from or is harmed by what’s on the menu. Too many Americans sustain themselves on a diet filled with sugar and processed foods, which are associated with dementia and depression, Amen says. For a healthier mind, he says, there are “super foods” that nourish the brain such as various fruits, vegetables, fish and nuts. • Avoiding too much alcohol and tobacco. Heavy alcohol and tobacco use lowers blood flow to the brain and reduces the ability to think over time. • Exercising the brain. Activities such as dancing, tennis or table tennis (which Amen calls the world’s best brain sport) boost your coordination. Mindful exercises like yoga and Tai Chi reduce anxiety, depression and increase focus.
“In spite of the natural process of aging, you actually have a choice in how fast your brain ages,” Amen says. “What you choose to do – in other words, your behavior and habits – can speed up or slow down the rate at which your brain declines with age.”
About Daniel Amen, M.D.
Daniel Amen, M.D., (www.amenclinics.com) is a clinical neuroscientist and brain imaging expert who heads Amen Clinics, which are located in Orange County, Calif., Atlanta, San Francisco, New York City, Washington, D.C., and the Seattle area. He has written numerous books, including “The Amen Solution: The Secret to Being Thinner, Smarter, Happier” and “Change Your Brain, Change Your Life.” Dr. Amen also has appeared as a guest on such TV shows as “The View” and was a consultant for the movie “Concussion.”
Ridgewood NJ, Steel Wheel Tavern, a bar and restaurant, is coming to 51 N. Broad St., across from the train station in Ridgewood. It is the Former space of Smith Brother’s Steak & Chophouse.
According to the new management they are completely renovating the space .The 100 seat restaurant will include both bar and dining room and plans to offer outdoor sidewalk seating.
Managing partner Glenn Carlough told the Bergen Record ,”It will have a New American menu with a large selection of appetizers, as well as salads, steaks, meat and fish dishes. It hopes to be a lively neighborhood bar that also has excellent food. ”
The Steel Wheel Tavern has also announced the hiring of Bryan Tortorella as Executive Chef. Chef Tortorella, a native of River Edge, has previously worked at Bacari Grill (Washington Township) and the Pier Restaurant in Newport, Ruth’s Chris in Providence, Rhode Island .
“We’re shooting for serving friends and family on Aug. 12 and 13 and opening to the public Aug. 14,” said Executive Chef Bryan Tortorella told the Daily Voice.
Steel Wheel Tavern with have an extensive children’s menu, Splendid Sides, like braised red cabbage, baby vegetables, sweet potato puree, and quinoa. Desserts will include trendy chocolate lava cake, crème brulee, banana bread pudding, ice creams, sorbets and of course a creative American. cuisine with a New England seafood influence to it.
Ridgewood NJ, Chef and co-owner Christine Nunn has shuttered her Ridgewood restaurant after nearly two years to focus on catering full-time.
The writer of the “The Preppy Cookbook” told the Bergen Record she wanted to focus on catering and more writing. The original Picnic closed in Fair Lawn also after 2/1/2 years of operation.
Nunn said she will run her catering operation out of the kitchen of Picnic on the Square located at 26 Wilsey Square until her lease expires.
While the business is winding down we are not sure of the fate of the cooking classes held at Picnic.
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