Jersey Eats: February/ March 2012

Food & Drink in South Jersey

FEBRUARY/MARCH 2012

www.jerseyeatsmagazine.com COMPLIMENTARY

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

C O N T E N T S F E B R UA RY / M A R C H

F E AT U R E S :

D E PA R T M E N T S :

6 14 16 19 26 36 38 40

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I N S E A S O N Stewing things up with turnips, the underappreciated vegetable.

L U N C H

S P O T

Eating Woodbury.

Meet Chef Ahmed El executive chef at Brio in Marlton.

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W I N E Chocolate and wine: A pairing made for lovers.

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I N

T H E

K I T C H E N

B E E R Bidding farewell to Guinness.

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W H AT W E ’ R E D R I N K I N G

I N

C O O K I N G

U P

L OV E

Couples take to class to whip up recipes and rekindle romance in the process.

S W E E T S

F O R

S W E E T S

Handmade confections to live for from Chef Robert Bennett at Classic Cake.

G O I N G

D U T C H

For wintertime comfort food, turn to the slowest pot in your cupboard.

REEL

FOOD

It’s Oscar season, time to highlight films where cuisine had the leading role.

N E I G H B O R H O O D R E S TAU R A N T The Coastline Bar and Grill is a Cherry Hill icon.

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Hot toddy: A classic winter drink.

W H AT ’ S

2 0 1 2

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S T O R E

Kitchen seduction: Tools for the foodie.

D E S T I N AT I O N D I N I N G Head to Lancaster, Pa., where the only thing better than the quilts is the food.

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FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

EDITOR’S

NOTE

JerseyEats www.jerseyeatsmagazine.com

VOLUME 1, NUMBER 4 FEBRUARY/MARCH 2012 EDITOR-IN-CHIEF Mary Price

What’s Cooking?

I like February because it is my birthday month. With it comes two certainties: I will discover yet another wrinkle and my 8-year-old will make me breakfast in bed. If history repeats, her menu will be sans the scrambled eggs, Canadian bacon, buttered toast or any of the usual Great American morning delicacies known to clog arteries and increase cholesterol.

Instead, at 6:30 a.m., I’ll be staring down a bowl of lettuce-laced peanut butter, sprinkled with broken bits of Cheez-Its (for texture, she’ll say), which would probably taste good if I was a hamster. While she scores an A for imagination, her cooking skills need some work.

This brings me to two words we mention in this issue: cooking classes.

South Jersey offers plenty of cooking classes (go to jerseyeatsmagazine.com for a comprehensive list), whether you want to be the next Julia Child or if you simply want to impress the in-laws. Couples looking to do something different this winter can stir up more than a new recipe in classes devoted to pairs. And the classes geared toward children will be just right for my daughter. I always say: Any opportunity to encourage an interest.

She’ll have a good time, meet kids her age and learn to perfect my birthday breakfast.

But I’d better be careful. If she gets too good, I might need a cardiologist.

SENIOR COPY EDITORS Sheri Berkery Karen Morgan Tom Wilk CONTRIBUTING WRITERS Beth D’Addono Katie Kalvaitis Janet Leonardi Jeff Linkous Dr. Gary C. Pavlis CONTRIBUTING PHOTOGRAPHERS Douglas Bovitt Al Schell Gene Koehler CREATIVE DIRECTOR Tara M. Askin ADVERTISING DIRECTOR William Janus wjanus@gannett.com ADVERTISING MANAGERS Melissa Bettner mbettner@gannett.com Tom Martino tmartino@gannett.com ADMINISTRATIVE SERVICES Jacqui Wilcox CIRCULATION Rick Steinmetz EXECUTIVE EDITOR & GENERAL MANAGER Gene Williams gewilliams@gannett.com

ONLINE ONLY

FEBRUARY/MARCH

WINNER, WINNER, WINNER To find out the winners in our Brio gift certificates giveaway, go to jerseyeatsmagazine. com

JERSEYEATSMAGAZINE.COM has a whole new look. Our redesign is more readerfriendly and helps you keep up to date with the South Jersey food and drink world. Let us know your thoughts. Email us at mcprice@camden.gannett. com. We look forward to hearing from you.

EAT MY WORDS

by Tammy Paolino, a South Jersey food lover, at blogs. courierpostonline. com/ eatmywords

ON THE COVER: Chef Jared Frazer with a duck confit made in a Dutch oven, a perfect winter dish.

Photography by DOUGLAS BOVITT.

PUBLIC INFORMATION Jersey Eats is published six times a year by the Courier-Post. Phone, (856) 486-2920. Fax, (856) 663-2831.

Jersey Eats welcomes editorial ideas and submissions in writing by email. We assume no responsibility for the return of unsolicited material. Editorial inquiries: (856) 4862920, mcprice@camden.gannett. com. No portion of Jersey Eats may be reproduced without the express consent of the Courier-Post.

Courier-Post A GANNETT NEWSPAPER 301 Cuthbert Blvd.

Cherry Hill NJ 08002

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

One Word:

Turnip Vegetable Stew

Great Place • Great Food

Lunch or Dinner • Dine In or Take Out

Recipe courtesy of Janet Davis, chef/ owner at Scotch Bonnets, Medford

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INGREDIENTS: • 2 Large turnips, cubed • 2 Medium white potatoes, cubed • ½ Cup green beans, chopped • ½ Cup carrots, sliced • ½ Cup celery, sliced thick • 1 Small sweet onion, chopped • ½ Cup red peppers, chopped • 4 Large plum tomatoes, cubed • 1 Tbsp. cilantro, chopped • ¾ Tbsp. sea salt • 1 Oz. (1/4 stick) unsalted butter • 3 Cups water

DIRECTIONS: 1. Add water, sea salt, butter, turnips, potatoes and carrots to large saucepan.

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FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

I N

S E A S O N

turnips Turning to

A common root vegetable just like beets, turnips can be chopped and eaten raw but most recipes call for cooked and mashed turnips that can be folded into soups and stews. Available all year, cooks should look for brightly colored turnips with creamy-looking bulbs and a violet-hued ring around the tops. Baby turnips might not have developed their violet tops and may resemble large white spring radishes. In spring, freshly harvested turnips will have their greens attached. Settle for firm turnips without blemishes that feel heavy for their size.

-Mary Price

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

I N

S E A S O N Turnip Thins

Recipe courtesy of Janet Davis, chef/ owner at Scotch Bonnets, Medford

INGREDIENTS: • 2 Large turnips • 2 Cups vegetable oil • ½ Tsp. sea salt • ½ Tsp. fresh ground black pepper

DIRECTIONS: 1. Add oil to frying pan and heat at medium-high temperature.

2. Peel turnip. Then, using a mandolin, slice thin.

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3. Fry turnips slices for about 3 minutes, flipping them over after a minute or so.

4. Drain and enjoy this light, flimsy sweet treat as is! Or sprinkle on a little salt and pepper.

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

Cooking up

Romance

Illustration by TARA M. ASKIN

By JANET LEONARDI

A couples cooking class can be the recipe for relationship success It really doesn’t matter whether you and your partner never simmered soup together or if you are aspiring to become the next top chefs, you’ll have to admit food exudes passion and love.

So with Valentine’s Day looming and weeks of chilly stay-indoors weather ahead, why not treat yourself and a sweetheart to a couples cooking class?

Kathy S. Gold, executive chef owner of The Cooking Company and In the Kitchen Cooking School in Haddonfield says her couples classes are a huge success. “They’ve become a wonderful date night activity. We used to offer our couples-classes only on Saturday evenings but they’ve become so popular, we’ve now added Fridays to our roster.” February also sees Gold adding a

Valentine’s baking class on the 12th and an actual Valentine’s Day class on the 14th where couples can whip up and then share a delectable pan-seared romantic rack of lamb with cherry port reduction.

Gold says couples cooking together is similar to doing a dance for two in the kitchen, “As a couple participates in cooking they play off each other with the food becoming very sensual as you look at it, smell it and taste it together.”

Other experts agree and say sharing quality time in the kitchen with a significant other can do wonders for a relationship.

They point out cooking together not only affords a couple the opportunity to spend more time together while strengthening their communication skills but it’s also been

known to sometimes add a tasty dash of spice to their love life as well.

Just ask Janet A. Davis, executive chef owner of Jamaican-inspired Scotch Bonnets Restaurant and Catering in Medford.

“There’s a wonderful intimacy about being in a kitchen together and we encourage our cooking school students to totally relax as they become more informed about Caribbean cuisine and culture and also feed their senses.”

Dianne Massaro of Sewell can attest to that as she and her husband, Mike, have enjoyed perfecting their culinary skills with Davis. “Mike is a wonderful cook. In fact, his grandfather was a chef and some of our best family times center around us cooking Continued on Page 11

12538_maritsas_courier_ad_v1_Layout 1 1/10/12 2:04 PM Page 1

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

Continued from Page 10 and sharing meals together.”

To encourage others to get started and enjoy similar experiences, Scotch Bonnets is offering a special “Be My Valentine” couples class on Monday, Feb. 13. “Usually our classes have published menus so participants will know what they will be cooking and eating, but this hands-on tropical meal is designed to not only be steamy but also to be a total surprise,” Davis says. “We want couples to realize they can have real fun and some sizzle with the food.”

Romance also abounds in the charming centuries-old farmhouse ambieance of Cherry Hill’s La Campagne restaurant, which houses The Cooking School. Executive chef owner, Richard Benussi, kicks off Valentine’s week with a “Menu for Two” cooking class on Thursday, Feb. 9. “This class will feature a three-course menu that can be re-created at home for that extra special someone,” Benussi says.

Benussi, who plans his menus on the freshest ingredients available right before each class, explains romantic meals should be simple and flavorful with a hint of the exotic. “The salad might be arugula and pears tossed with a little oil and vinegar because the peppery flavor of the arugula matches perfectly with the light, sweet flavor of pears. A good entrée choice can be something like a simple pasta pescatore.

This particular dish creates an opportunity for each person to add his or her favorite seafood ingredients like lobster, mussels, scallops and looks beautiful on the table.”

But whatever dish you choose to cook up this winter, cooking it up with someone you love can make it even tastier.

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Scotch Bonnets Restaurant & Catering 20 South Main St. Medford (609) 654-6006 www.scotchbonnets.com

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

From melt-in-your-mouth cream puffs to decadent chocolates, it’s a day to indulge

By JANET LEONARDI • Photography by AL SCHELL

Why not sweeten up your Valentine’s Day by skipping that romantic dinner and heading straight to dessert?

Executive Pastry Chef Robert Bennett of Classic Cake in Cherry Hill, a master of sugary confections, is glad to help as he’s whipping up delectables sure to melt the heart of your special sweetheart.

“Many of our desserts will be Valentine-themed,” Bennett says. “The heartshaped cream puffs filled with vanilla custard, cream and strawberries are a big favorite as are our red velvet cupcakes topped with vanilla butter cream and our conversation heart cookies.”

Of course, no Valentine’s Day is complete without chocolate. “We are making a heart that combines creamy milk chocolate from Ghana and dark chocolate from Venezuela, filled with rectangular butter toffees,” Bennett says. “We’ll also have caramel milk chocolate truffles and mendiants, which are little coins of Tanzanian dark chocolate studded with toasted almonds, cashews and dried sour cherries.”

If your heart’s desire still yearns for cake, it’s not a problem. “Our devil’s food Executive Pastry Chef Robert Bennett chocolate forest cake layered with dark chocolate mousse will be baked in a heart For recipes, see pages 13 & 18 shape for the occasion,” Bennett says.

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

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BIRTHDAYS • ANNIVERSARIES • SYMPATHY • GET WELL • THANK YOU • BABY CONGRATS • ANY OCCASION

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

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LU NCH SPOT WOODBURY GIOVANNI 429 S. Evergreen Ave. (856) 845-0045

Open daily at 8 a.m. Lunch served from 11 a.m. to 2:30 p.m. A little bit of everything is available at this newcomer to the local food scene. Several times per week the staff breaks out giant drums of charcoal to prepare the smoked pulled pork for the “Bean Snack.”

The smoky, tangy BBQ pork on buttery brioche is served with cole slaw and a piggyback of baked beans. $8.95

Open 11 a.m. to 10 p.m. Monday to Saturday and noon to 9 p.m. Sunday. Though the plain pizza is great, the Margherita slice excels. The fresh mozzarella and basil atop a slightly sweet red sauce and the thin crust makes this a tasty departure from the regular pie. Wash it down with a soda made especially for the shop while watching Italian football or soap operas. $2.50 for a gourmet slice.

2

WOODBURY STATION CAFÉ 101 Cooper St. (856) 384-6700

RED EAGLE PRODUCE AND ICE CREAM 555 S. Evergreen Ave. (856) 845-5885

Open 9 a.m. to 7 p.m. most days. Fresh and homemade are the hallmarks of this Woodbury favorite. Hand-pulled white-meat chicken, fresh grapes, celery, mayo and spices make up the best-selling, from-scratch chicken salad. At least four varieties of soup are offered daily during the winter – all of them homemade. If you’re lucky, you’ll arrive on Wally Soup day. It’s a silky, spicy marriage of cheeseburgers and mac and cheese in soup form. Finish it off with a slice of Red Eagle’s famous pies. $4.99 each for the soup and sandwich.

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LUNCH SPOT WOODBURY

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4 GIA NINA’S 312 S. Evergreen Ave. (856) 845-6500 Open 11 a.m. Daily. A go-to for a quick lunch for everyone, Gia Nina’s offers pasta, pizza, sandwiches and salad. One daily special, a fresh fruit salad is your basic mixed greens topped with grilled chicken, sliced apples and pears and candied walnuts with a side of fresh champagne-lemon vinaigrette. At $6.95, paired with fresh-baked herbed rolls, it’s a salad that’s a satisfying steal.

r Stop in Ou ur O r fo m o ro Show ly th n o M Current s. n o ti o m ro P

RITZ PASTRY & COFFEE SHOPPE Evergreen Square Shopping Center Evergreen and Red Bank avenues (856) 848-7082

Open Daily. Ritz offers pastries that rival any South Philly bakery, and with good reason. The Frombach family started baking three generations ago across the Delaware River. Their Woodbury shop has been making traditional pastries in town since 1984. Their cannolis are made-toorder with sweetened ricotta cheese and chocolate chips. They offer them with chocolate and vanilla pastry cream.

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

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I N THE K I T CHEN

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JE: Was your mother a good cook?

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JE: If you weren’t a chef, what would you be?

AE: A lawyer. I am good at debating.

JE: What belongs in a mirepoix?

AE: Carrots, celery and onions, that’s the classic, but there other variations.

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JE: Do you like Jerry or Tom? AE: Jerry.

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

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Motorcycles, Scooters on a 5.99% YamahaorInstallment Financing loan account MinimumMonthly contractpayments length is length offer 24 months, maximum 36 months. amount FixedATVs APR& of 3.99%,made 4.99%, 12.99% will be assigned basedfrom on 10/1/11-12/31/11. credit approval criteria.

24 maximum length 36 months.term Minimum amountatfinanced $5,000. at Fixed APR of$30.42 3.99% at or 12.99% assigned on credit approvalCash criteria. payments $1,000 basedmodels on 36 permonths $1,000and financed based onis36-month are $29.52 3.99%,is$29.97 4.99%, 5.99% will and be$33.69 at based 12.99%. **Customer offerMonthly good on select per 2011 (andfinanced prior year) month term1/1/12 are $29.52 at 3.99% and good $33.69only at 12.99%.

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ATVs16with engine 90cc are recommended by riders 16 years the toMSF please call the 1-800-446-9227.

ATVs with information engine sizesregarding over 90cc only by riders age years andsizes older.over Yamaha recommends thatforalluse ATVonly riders take age an approved and older.course.

YamahaFor recommends all ATV information, riders take ansee approved For safety and training information, see your2887. dealerATVs or callcanthebeATVhazardous Safety Institute at 1-800-887ATVsAlways can be hazardous to training safety andthattraining your training dealer orcourse. call the ATV Safety Institute at 1-800-887to operate.

For your2887. safety: avoid paved operate. your safety: paved surfaces. ride on public roads. Always a helmet, eye protection and protective clothing; carryinpassengers; never engage stunt riding; riding alcohol/ surfaces.ForNever ride onAlways publicavoid roads.

Always wearNever a helmet, eye protection and wear protective clothing; never carry passengers; nevernever engage stunt riding; riding andinalcohol/drugs don’tand mix; avoid drugs don’t speed; mix; avoid speed; and be particularly careful on difficult terrain. Professional riders depicted on closed courses. ©2011 Yamaha Motor Corp. U.S.A. All rights reserved. • yamaha-motor.com excessive andexcessive be particularly *careful on difficult terrain. Professional riders depicted on closed courses. ©2011 Yamaha Motor Corp. U.S.A. All rights reserved. • **

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Motorcycles, Scooters on a 5.99% YamahaorInstallment Financing loan account MinimumMonthly contractpayments length is length offer 24 months, maximum 36 months. amount FixedATVs APR& of 3.99%,made 4.99%, 12.99% will be assigned basedfrom on 10/1/11-12/31/11. credit approval criteria.

24 maximum length 36 months.term Minimum amountatfinanced $5,000. at Fixed APR of$30.42 3.99% at or 12.99% assigned on credit approvalCash criteria. payments $1,000 basedmodels on 36 permonths $1,000and financed based onis36-month are $29.52 3.99%,is$29.97 4.99%, 5.99% will and be$33.69 at based 12.99%. **Customer offerMonthly good on select per 2011 (andfinanced prior year) month term1/1/12 are $29.52 at 3.99% and good $33.69only at 12.99%.

Cash offer on select 2011 (and priorproperly year) models between Offerprotection, good onlylong-sleeved in the U.S., excluding stategloves of Hawaii. between - 6/30/12.

Offer in the**Customer U.S., excluding thegood state of Hawaii.

Dress for your ride10/1/11-12/31/11. with a helmet, eye shirt, longthe pants, and Dress yourand ride ride. with aIthelmet, eye and protection, long-sleeved pants, glovesSafety and boots.

Do not drink and ride. and dangerous.

Yamaha and the Motorcycle Safety information Foundation encourage boots.properly Do not fordrink is illegal dangerous.

Yamaha shirt, and long the Motorcycle Foundation encourage youIttois illegal ride safely and respect the environment.

For further regarding you ridecourse, safely and respect environment. For further theare MSFrecommended course, pleaseforcalluse1-800-446-9227.

ATVs16with engine 90cc are recommended by riders 16 years the toMSF please call the 1-800-446-9227.

ATVs with information engine sizesregarding over 90cc only by riders age years andsizes older.over Yamaha recommends thatforalluse ATVonly riders take age an approved and older.course.

YamahaFor recommends all ATV information, riders take ansee approved For safety and training information, see your2887. dealerATVs or callcanthebeATVhazardous Safety Institute at 1-800-887ATVsAlways can be hazardous to training safety andthattraining your training dealer orcourse. call the ATV Safety Institute at 1-800-887to operate.

For your2887. safety: avoid paved operate. your safety: paved surfaces. ride on public roads. Always a helmet, eye protection and protective clothing; carryinpassengers; never engage stunt riding; riding alcohol/ surfaces.ForNever ride onAlways publicavoid roads.

Always wearNever a helmet, eye protection and wear protective clothing; never carry passengers; nevernever engage stunt riding; riding andinalcohol/drugs don’tand mix; avoid drugs don’t speed; mix; avoid speed; and be particularly careful on difficult terrain. Professional ridersondepicted closed courses. rightsreserved. reserved.•• yamaha-motor.com excessive andexcessive be particularly careful on difficult terrain.

Professional riders depicted closed oncourses. ©2011 ©2011 YamahaYamaha Motor Motor Corp. Corp.

U.S.A.U.S.A. All All rights

3. Layer the mousse between the slices of cake. Chill and serve.

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

WINE

19

The taste of

LOVE

By Dr. Gary C. Pavlis

Dr. Pavlis is a Rutgers Extension agent and member of the Garden State Wine Growers Association.

I think it is a given that during the Valentine’s holiday season anyone with even a smidgen of romance will require wine and chocolate. But many of us do not think of them together, or if we do, we put them together and the match fails. At this time of the year, we don’t want to fail. Now I’m talking mostly to the guys out there.

I know most of us would wish this holiday would just go away. It costs too much money and so often there is that look that only your significant other can give you when you have

gone down a road that should have been left untraveled. I’m here to help, at least with the wine and chocolate.

The flowers and the jewelry still are up to you.

Wine and chocolate together can boost the romantic, sensual feelings of this holiday and it is a gift of nature and a fact that shouldn’t go unnoticed that chocolate melts at body temperature. Both products have complex flavors, aromas, and even heart health benefits. Both un-

s ’ i t t e g r o Ge

Continued on Page 20

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WINE

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deniably linked to romance, however, chocolate as we know it today only has been produced for about 200 years. Centuries before that, the Aztec and Mayan cultures of South America mixed cacao powder with water to produce a dark, bitter drink that they preferred over any other. Later, the addition of milk, sugar and flavorings gave rise to today’s chocolate products.

Like any food and wine match, there are those that work and those that don’t. Much of the success depends on the chocolate that is chosen. When I was young, there really weren’t many choices. Milk chocolate was the only thing you could buy and I, for one, never complained when I got it. Chocolate snobs prefer only dark chocolate and talk about the percentage cacao content as if they were discussing the advantages of 24-karat gold over 14-karat. It’s a macho thing, I think. Not that I don’t like dark chocolate, but for me chocolate will always be an indulgence, and since I prefer it as dessert, I want it to be at least a little sweet.

But if we are going for the dark chocolate match, the key is fruity, higher alcohol, and not tannic. A California cabernet sauvignon with some fruit will work, but try not to get one that leaves you spitting toothpicks. It is great with a steak, but when you add all that tannin to the bitterness of the dark chocolate your face will implode. A Louis M. Martini Sonoma County ($17) would work fine, so would a Plagido Cabernet ($16) from Hammonton. I tried the Plagido with a Ghirardelli Midnight Reverie 86% recently and I must admit, who needs milk? I usual-

ly prefer a zinfandel from California or an Australian shiraz over cabernet with dark chocolate. They have more fruit, less tannins and seem to bring out the fruit flavors from the chocolate. I often match Dove dark chocolate, which is a little spicy with slight cinnamon and cardamom notes, with a Ridge zinfandel. It goes incredibly well together. Ridge is known for zin and is always my go-to producer for this varietal.

There is another match that is the ultimate experience. So much so that I routinely use it in my undergraduate wine course at Rutgers. It should be understood that college students have not experienced food and wine matching and, for the most part, they couldn’t care less. I consider this a challenge and every semester I purchase a giant bag of Hershey dark chocolate Kisses and a few bottles of Banfi Rosa Regali ($18). This wine is a moderately sweet, sparkling rose dessert wine and once both are in the mouth, there is magic. The students go crazy and all want to duplicate this experience at home and ask where this magic elixir can be purchased. I think that is the thing I love about college students – the insatiable urge to learn and experience new things. This is a must match even if you are not a college student.

The wine that many do not think of matching with chocolate is Vin Santo. This wine is made from grapes that are left to raisin and then pressed. This raisiny flavor carries through to the wine and, along with the toffee flavors, is an incredible match for a chocolate biscotti or any chocolate dessert.

Of course, for many of us, when we think chocolate we think sweet.

Whether it is a chocolate mousse, flourless chocolate cake, a S’more, or just a piece of milk chocolate, a port of Madeira is the classic match because it is very fruity, has higher alcohol than table wine and has soft tannins. If a nut and chocolate dessert is ordered, try a tawny port, which also has a nutty character to it. These wines have higher alcohol levels, usually 18-20 percent, and when matched with chocolate will provide a warmth that is perfect for this season for lovers.

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

By JANET LEONARDI Photography by DOUGLAS BOVITT

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

23

Slow cook comfort food in versatile pots that have survived the test of time

Dutch

Going Y

ou may feel the need to have a chicken in every pot this wintry season and, if you do, make sure one of those pots is a Dutch oven.

Dutch oven cooking has been around for centuries, but over the past few years these thick-walled, cast iron pots equipped with tight-fitting lids and sturdy handles have experienced a deliciously well-deserved resurgence.

The classic Dutch oven was a utilitarian three-legged, stubby black cauldron relegated to simmering meals outdoors over wood or coal fires.

But today, the Dutch oven has not only moved indoors but also into the

culinary-focused, fashion-forward 21st century.

Modern versions now come in a dizzying array of styles and price points and range in materials from the traditional cast iron to cast aluminum and boldly colored ceramic enamel. They can be oval or round, shallow or deep and some are even Teflon coated. And although the new indoor vessels no longer boast tripod legs, they still feature the all-important snug lid and conve-

nient handles.

The secret to Dutch oven success is that heat is distributed evenly throughout the entire cooking process so you can bake, braise, broil, sautÊ, stew or roast in them. Dutch ovens will cook just about everything well, but they’re especially suited for whipping up the savory one-pot meals everyone craves as weather worsens and temperatures plummet.

Continued on Page 24

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

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Alex Capasso, the executive chef/ owner of two Collingswood restaurants, Blackbird Dining Establishment and West Side Gravy, is no stranger to plating up delectable dishes, and stellar comfort food entrees can definitely be counted among them.

Capasso, who grew up in Trenton, is an award-winning culinarian who has been in South Jersey restaurant kitchens since he was 15. He now works in conjunction with another Jersey native son and his chef de cuisine, Jared Frazer, who hails from Cherry Hill.

Both the upscale Blackbird and the more laid-back West Side Gravy feature Dutch oven, one pot recipes on their respective menus. Frazer says, “This homestyle comfort food is a perfect choice at this time of year. And my classic French culinary training really lends itself well to the braised meats you find in many Dutch oven recipes.”

If you’re a novice when it comes to using a Dutch oven, Frazer advises, “First cook to your palate; bypass the filet mignon and choose meats that are tougher. The higher a protein’s muscle content, the better it can sustain the long, low temperatures of the Dutch oven cooking process.”

For example, Frazer recommends opting for pork shoulder or pork butt over a pork loin. “The loin will cook too quickly. But the other cuts will result in flavorful dishes such as pulled pork sandwiches on the West Side Gravy menu. All you need to do is sear the meat and add some celery and carrots.

Then add enough pork stock to fill about three-quarters of the Dutch oven, cover it and bake in a 250-275 degree oven for three to four hours.”

If you’re lucky you’ll find Frazer’s coffee-braised short ribs with pomme puree, autumn vegetables and natural jus on the Blackbird seasonal menu. “It’s adapted from a recipe my mother used to make in her crockpot,” Frazer says.

He points out the Dutch oven is an excellent vessel for making confit. “Confit is a term for cooking food in its own fat. To make the French favorite, duck confit, simply immerse duck legs in duck fat in your Dutch oven. Then cook them for six hours in a 225-degree oven.”

Frazer suggests starting most Dutch oven meals on the stovetop so they are heated through before putting them into the oven. “It’s never good to put cold meats and vegetables directly into a low-heat oven. It’s also best to use root Continued on Page 25

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

25

“

Confit is a term for cooking food in its own fat. To make the French favorite, duck confit, simply immerse duck legs in duck fat in your Dutch oven. Then cook them for six hours in a 225-degree oven.

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Continued from Page 24

vegetables like carrots, turnips and parsnips. If you cut them the same size, they’ll take about the same amount of time to cook. And if you add a faster cooking vegetable such as a potato, make sure to cut it into larger pieces, which will slow down its cooking time.”

In addition to soups, stews, casseroles and roasts, almost anything you bake at home from bread, muffins and cobbler to biscuits and pizza, also can be baked successfully

Eat-In Or Take-Out

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in a Dutch oven. The radiant heat acts similarly to a stone hearth and the lid holds in moisture, assuring a crispy crust.

Experts agree it really doesn’t matter what you put into them, these multifunctional pots have survived the test of time and, if used correctly, will consistently deliver delicious.

So take a page out of grandma’s recipe book this Valentine’s Day or any other frosty day this season and make it simple by going Dutch.

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Duck Confit Recipe courtesy of chef de cuisine Jared Frazer at Blackbird and West Side Gravy, both in Collingswood

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DIRECTIONS: 1. Season duck legs with salt, pepper, brown sugar. (Equal parts) Let cure for 24 hours in refrigerator, then place in Dutch oven.

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

B E E R

H E R E

Good-bye Guinness

C

By JEFF LINKOUS • Photo Illustration by TARA M. ASKIN

Come March 17, I’ll be holding a wake for a former friend. St. Patrick’s Day should be a fitting moment for saying so long to Guinness, that instantly recognizable Irish dry stout.

One last pint and goodbye, nevermore to occupy my glass.

I’ve got my reasons. I had my first Guinness in 1980 (I was a year shy of drinking age) from a four-pack my older brother scored on a lark. It wasn’t the draught style that’s so ubiquitous now, more like the muscled-up Guinness Foreign Export Stout that only recently become available in the U.S.: sort of prickly on the palate thanks to the carbonation and the roasted barley.

(For the record, I still recommend the Foreign Export Stout.)

It was another 10 years before I revisited the brand. By then Guinness had some emerging cult clout among the beer-aware as a hard-to-find brew on tap in the U.S. When you did find it, you remembered those few bars that carried it. You gave them props for offering a stout and bothering with the nitrogen tap system needed to dispense it.

I drank a lot of it back in the 1990s and even some into the next decade, mostly on those occasions when it was the only thing on tap besides the bland beer combo playing the room, Budweiser and the Lights (for example, Miller Lite, Bud Light and Coors Light).

But it’s time, past time even, to dispense with Guinness. Not because Guinness is a bad beer, and certainly this time of year it’s going to be wellpromoted for the obvious ethnic tie-in.

Nope, it’s because Guinness Draught anymore is a ho-hum beer.

My breaking point came over the holidays at a company party with dim offerings from the open bar–Bud Light, Amstel, Stella Artois, Blue Moon, Yuengling and Corona, the usual suspects in the crimes of wasted calories and no flavor. But there was Guinness Draught. And following the trope of old, that it was the best of that lot, I went with it.

HAPPENINGS: Philly Craft Beer Festival, March 3, www.phillycraftbeerfest.com Atlantic City Beer Festival, March 30-31 www.celebrationofthesuds.com A half-pint, anyway.

That’s where I called off the relationship and exited the taproom for the trunk of my car, still stocked from

a fresh visit to a Canal’s. I confess what I did was play dirty, color outside the lines, show impertinence and impatience (how long could a party last?

I felt like a smoker who couldn’t go a work shift without eight cigarette breaks). I smuggled them back inside, one by one, those things that these days make up the tap lists of good beer bars: Founder’s Breakfast Stout, Rogue’s Yellow Snow IPA and Dead Guy Ale, and Bell’s Java and Expedition stouts (the latter, alas unavailable in this state, but Continued on Page 35

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

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jerseyeatsmagazine.com FEBRUARY/MARCH 2012

cuisine

Cinema

By AMY LONGSDORF • Photo Illustration by TARA M. ASKIN

From 1963’s Best Picture winner “Tom Jones” to the yummy 2009 nominee “Julie & Julia,” Oscar has always had a constant craving for food movies.

And why not? Some of Hollywood’s most iconic moments have unreeled during meals both big and small.

Remember the deli scene in “When Harry Met Sally,” the lemon meringue pie that Clint Eastwood hungers for in “Million Dollar Baby,” the lobster that brings Woody Allen and Diane Keaton together in “Annie Hall”?

If you’re in the mood for some appetizing examples of culinary cinema, check out these five foodie feasts. They’re guaranteed to leave you hungry for more.

Babette’s Feast (1987) — An Oscar winner for Best Foreign Language Film, this rich treat equates food with spiritual enrichment. Set in 19th – century France, the Danish drama pivots on a French cook named Babette (Stephane Audran) who, after losing her husband and son to the French Revolution, falls on hard times. She flees France and winds up in Denmark, where she’s taken in by a pair of pious sisters. For years, Babette cooks plain meals of fish and vegetables. Then she wins the lottery and decides to pay back the kindness she’s been shown by the sisters — and the villagers — with a spread to end all spreads. On the menu: turtle soap, caviar, blinis, glazed walnuts, Belgian endive, quail and rum sponge cake. Bon appetit.

Continued on Page 29

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

Continued from Page 28

Fried Green Tomatoes (1991) — This home-cooked meal

Celebrating 25 Years of Service

of a movie uses a recipe that calls for a blend of Flannery O’Connor and “Thelma and Louise.” Narrated by the wonderfully unreliable Ninny Threadgoode (Jessica Tandy), the Alabama-set flick unreels the story of a decade-spanning relationship between two young women (Mary Stuart Masterson, Mary Louise Parker) that survives everything from train wrecks and murder trials to small-town bigotry.

Eventually, the gal pals open up the Whistle Stop Café, where the specialty is — you guessed it — fried green tomatoes.

Like Water for Chocolate (1992) — Sink your teeth in a

spicy treat from Mexico that serves up comedy, romance and sweet revenge. At the center of the action is Tita (Lumi Cavazos), an expert cook who’s devastated when she learns that the handsome Pedro (Marco Leonardi) has decided to marry her older sister. Suddenly, every meal Tita whips up passes on the emotions she’s feeling at the time of preparation. Tita sobs into the batter of chabella cake and leaves the wedding guests overwhelmed with sadness. When she cuts her finger and bleeds into the quail marinated in rose petal sauce, the movie turns particularly hot and lusty.

Big Night (1996) — A banquet of savory characters and mouth-watering meals, this rich-asbutter dramedy follows two Italian brothers (co-writer and codirt-

29

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856-697-7172 www.BellviewWinery.com 150 Atlantic Street Landisville, NJ 08326 Check our website for special events calendar

OPEN DAILY 10am to 5pm Tour Every Saturday 2:00pm

CP-0010463126

Randazzo’s Italian

Restaurant & Pizzeri

Buy 1st Dinner, Get 2nd Dinner

a

1/2 Price

(2nd Dinner must be of equal value or less) Must present Coupon Not to be combined with any other offers.

Expires March 31, 2012

288 Egg Harbor Plaza Washington Township, Sewell NJ 08080

(856) 582-3555

BYOB

Fax (856) 582-8979

WE DELIVER • DINE IN

Continued on Page 30

Hours:

Sunday - Thursday 11:00 am - 10:30 pm Friday - Saturday 11:00 am - 11:00pm CP-0010463120

•

TAKE OUT

HANDTOSSED P IZZA

www.randazzosofsewell.com We Do Fund Raising Events, Private Parties, and Catering!

Major Credit Cards Accepted $10 Min.

Final S&T

jerseyeatsmagazine.com FEBRUARY/MARCH 2012

Voted Best Furniture Store in South Jersey for 2011!

Award Winning Quality, LEGENDARY VACUUM, Service, Sales FREEPRICE. LEGENDARY Local and Savings Delivery

50OFF %

147 Bridgeton Pike (Route 77) (Next to Mullica Hill Plaza) Mullica Hill, NJ 1. Approximate weight without cord. 2. Some limitations apply. 4. Only applies to vacuums. Product appearance may vary. See store for details. ©2011 Oreck Holdings, LLC. All rights reserved. Cannot be combined with any other offer. Offer includes upright only.

Open 7 days for Your Convenience NOW ONLY: 149

856-478-2088 LEGENDARY LEGENDARYVACUUM, VACUUM, LEGENDARY VACUUM, LEGENDARY VACUUM, LEGENDARY PRICE. LEGENDARY LEGENDARY VACUUM,PRICE. LEGENDARY PRICE. LEGENDARY PRICE.

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$

95

We’re Celebrating David Oreck’s Birthday...

With The Vacuum That Started It All!

50 OFF 50 OFF OFF 50 OFF % %

%

NOW ONLY: $14995

NOW NOWONLY: ONLY:149 149 $ $

9595

We’re Celebrating David Oreck’s Birthday...

50OFF

Heat Smart Liberty Heater

Price 199 $

95

• Exclusive opti-switch™ allows operation at 1500 watts for a large room or 1000 watts for a small room at a flip of a switch *Limited Quantities

DAVID ORECK, FOUNDER DAVID ORECK, FOUNDER

%

1

1-year limited warranty2

Try this vacuum at Started It All! home risk free for 30 days.

Incredibly lightweight

aboutFOUNDER 9-lbs.

DAVIDat ORECK, 1

$

99

$

95

CANISTERS

Incredibly lightweight at about 9-lbs.1 DAVID ORECK, FOUNDER Powerful suction To locate the store closest to you, please visit www.oreckstore.com for easy cleaning $ $ 99 95 1-year limited warranty2 MSRP: 299 | NOW: 149 Try this vacuum at says one owner. home risk free for 30 days.

for easy cleaning $ 2 1-year 1-yearlimited limitedwarranty warranty2 • Cabinet design & color DAVID ORECK,Try FOUNDER Trythis this vacuumatat • Solid wood with oakvacuum veneer waterfall finish home risk free home risk free • LCD299 temperature display MSRP: | NOW: 149 • Auto-restart Auto restart to 68˚ for 30 days. for 30 days. after a power outage 99

95

DAVID ORECK, FOUNDER Powerful suction for easy cleaning 299 $| NOW:95149 MSRP: $29999 | MSRP: NOW: 149 2 NOW ONLY: $14995 1-year limited warranty Try this vacuum at We’re Celebrating David Oreck’s Birthday... home risk free ® The Vacuum That for 30 days.To locate the store closest to you, please visit www.oreckstore.com With Started It All!

Incredibly lightweight at about 9-lbs.1 Powerful suction for easy cleaning Incredibly lightweight Incredibly lightweight 2 1 1 1-year limited at warranty atabout about9-lbs.

9-lbs.

Try this vacuum at Powerful home risk free Powerfulsuction suction Regular Price $299 for 30 days. for easy cleaning

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LEGENDARY VACUUM, LEGENDARY PRICE. With The Vacuum That

We’re Celebrating We’re Celebrating With The Vacuum That Started ItDavid All! DavidOreck’s Oreck’sBirthday...

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1-year limited David warranty The Vacuum That $ 95 NOW With ONLY: Started It All!149 Try this vacuum at lightweight Incredibly We’re home riskCelebrating freeat about 9-lbs.

Powerful suction David Oreck’s for easyBirthday... cleaning for 30 days.

1. Approximate weight without cord. 2. Some limitations apply. 4. Only applies to vacuums. Product appearance may vary. See store for details. ©2011 Oreck Holdings, LLC. All rights reserved. Cannot be combined with any other offer. Offer includes upright only.

LEGENDARY PRICE.

1. Approximate weight without cord. 2. Some limitations apply. 4. Only applies to vacuums. Product appearance may vary. See store for details. ©2011 Oreck Holdings, LLC. All rights reserved. Cannot be combined with any other offer. Offer includes upright only.

1. Approximate weight without cord. 2. Some limitations apply. 4. Only applies to vacuums. Product appearance may vary. See store for details. ©2011 Oreck Holdings, LLC. All rights reserved. Cannot be combined with any other offer. Offer includes upright only.

or Stanley Tucci, Tony Shalhoub) in 1950s New Jersey as they come to realize that their first-rate restaurant, the Paradise, is losing customers to a slicker, more-Americanized Italian eatery across the street. The solution, they decide, is to offer up a oneof-a-kind feast for the visiting pop singer Louis Prima. The centerpiece of the dinner is Timballo, a toughto-prepare Italian delicacy. But it’s an omelet, enjoyed by the brothers in perfect silence, that turns out to be the movie’s most memorable meal.

Ratatouille (2007) — Leave it to Pixar to make the best animated food movie since 1955 when Lady and the Tramp slurped spaghetti together to the strains of “Belle Notte.”

The star of “Ratatouille” is a clever rat that longs to be a chef. He’s able to achieve his dream of culinary glory with the help of a busboy named Linguini. A key ingredient to the film’s success is the lovely musical score by Edgewater Park’s Michael Giacchino.

His music is the perfect seasoning for a cartoon ode to the joys of friendship and French cuisine.

ROBERT STARR FURNITURE

1. Approximate weight without cord. 2. Some limitations apply. 4. Only applies to vacuums. Product appearance may vary. See store for details. ©2011 Oreck Holdings, LLC. All rights reserved. Cannot be combined with any other offer. Offer includes upright only.

Continued from Page 29

Approximate weight without cord.

2. Some limitations apply. See 4. Onlystore applies to vacuums.

1. Approximate weight without cord. 2. Some limitations apply. 4. Only applies1.to vacuums.

Product appearance may vary.

Product appearance may vary.

SeeOffer store for details.

Holdings, forApproximate details. ©2011 Oreck Holdings, All rights reserved.

Cannot be applies combined with any other offer. includes upright only.

1. weight without cord.LLC. 2. Some limitations apply.

4. Only to vacuums.

Product appearance may©2011 vary.Oreck See store LLC. All rights for details. ©2011 Oreck Holdings, LLC. All rights reserved. Cannot be combined withCannot any other offer.with Offer includes upright only. reserved. be combined any other offer. Offer includes upright only.

30

ARE LIGHT WEIGHT & POWERFUL

“Made like a Swiss Watch”

Models for all floor surfaces.

DAVID ORECK, FOUNDER

MSRP: $29999 | NOW: $14995

29999

Canisters $ start at

To locate the store closest to you, please visit www.oreckstore.com

To locate the store closest to you, please visit www.oreckstore.com 95 95 $ 99 99| NOW: $149 MSRP: MSRP:$299 299 | NOW: $149 To locate the store closest to you, please visit www.oreckstore.com

110 Greentree Road (Directly Off Route 42)

1180 Rt. 70 (FedEx Plaza)

Ratatouille CP-0010462995

ToTo locate the store closest you, please visit www.oreckstore.com locate the store closest you, please visit www.oreckstore.com “We Service AlltotoBrands, Makes & Models”

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

NEIGHBOR HOOD

31

RESTAURAN T

THE COASTLINE bar and grill A

By KATIE KALVAITIS

A South Jersey icon since 1978, the Coastline Bar and Grill in Cherry Hill has a new menu and a new look this year.

The restaurant’s large menu was recently revamped to include a number of signature dishes. Packing the biggest punch is “The Coastline,” a 10-ounce filet topped with jumbo lump crabmeat and béarnaise sauce. Chef Oleg Zelenko says this flagship dish is “an old-school item” that represents the restaurant. “The Coastline has always been about good steaks and good seafood,” he says.

Customers who come with lighter fare in mind can expect to see newly added sandwich options such as the Coastline Chicken Continued on Page 32

BAR AND RESTAURANT

Presents

Featuring our Original Menu, and the Largest Salad Bar in S.J.!

Valentines’s Day Dinner Show The Sounds of Englebert, Sinatra, Tome Jones,

NG: I R Elvis, Lou Rawls, Tony Bennett U T A E F TONY RO Tuesday, February 14th 6-9PM D N A L A M $40 Per Person Includes 4 Course Dinner & Show Prime Rib | Broiled Crab Cakes | Chicken Parmigiana Payment required w/ reservations. Cash, Check, and Charge only. SEATING IS LIMITED.

10% OFF Entree!

10% OFF FOOD ! Total with 2 or more entrees. Must present coupon to hostess. Not to be combined with any other offers. Holidays excluded. Maximum party up to 10. Expires 2/29/12.

CP-0010462483

10% OFF Entree!

10% OFF FOOD ! Total with 2 or more entrees. Must present coupon to hostess. Not to be combined with any other offers. Holidays excluded. Maximum party up to 10. Expires 2/29/12.

1240 Brace Road • Cherry Hill, NJ (865) 795-1773 • www.coastlinenj.com

32

Final S&T

jerseyeatsmagazine.com FEBRUARY/MARCH 2012

ClubDINER

NEIGHBORHOOD RESTAURANT

20 N. Black Horse Pike, Bellmawr, NJ Full Menu with Breakfast Available 24 Hours

856 931-2880

Bring Your Sweetie in for Our Valentine Specials (Regular menu also available)

OVER 35 ENTREES TO CHOOSE FROM OVER 300 ITEMS ON OUR REGULAR MENU CP-0010463000

Conveniently located off exit 28 of 295 and exit 3 of the NJ Turnpike

Senior Citizen Discount We accept all major credit cards

www.theclubdiner.com

Over 65 Years of Service • OPEN 24 HOURS

Very

A menu to debut this spring is based on costumers’ input, says owner Dawn Mourtos, above left, with some regular patrons.

Continued from Page 31

Sandwich, with fire-grilled chicken breast, roasted peppers, pesto mayo, smoked mozzarella cheese and spring mix on toasted flatbread, and the Prime Rib Cheesesteak.

“The new menu was based on what our customers told us they liked. Their opinions mean everything to us,” says owner

Dawn Mourtos.

Young diners can expect a welcome change, too. Kid-friendly items such as grilled cheese, chicken fingers and French fries are still available, but the list has expanded to include items such as barbecue ribs and penne Alfredo, in smaller portions.

Continued from Page 34

Romantic!

CP-0010462823

HADDON HEIGHTS 856.310.7766 ANTHONYSCUISINE.COM

Chef Oleg Zelenko serves up tasty sandwiches and entrees at the Coastline Bar and Grill.

The Cherry Hill restaurant has been winning over new customers - and satisfying its regulars - for 34 years.

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

33

Celebrating Year of the Dragon With Us! Baking Donees on Premis rts asian Desselty our sPecia

Asian Food Markets CHERRY HILL • 100 BARCLAY FARM CENTER, Rt 70 E

(856) 857-1388 Fresh SEAFOOD DEPARTMENT Large selection of FISH • Large selection of FRESH MEATS & POULTRY •Full GROCERY DEPARTMENT for all your cooking & baking needs • Fresh produce...

FRUITS & VEGETABLES

CP-0010463033

Prepared Foods to take out...

Perfect for lunch or dinner Other Locations: Piscataway 732-645-3018 • Middletown 732-957-1888 • N. Plainfield 908-668-8382 • Plainsboro 609-799-1828 • Marlboro 848-836-6138 • Staten Island 718-698-8898

3$OFF $3$OFF $3$OFF $3$OFF

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Only ONE COUPON per visit.

20

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Only ONE COUPON per visit.

20

CHERRY HILL ONLY

Exp 2/24. Cannot be combined with any other offer. Excludes rice and products sold by the case. No photocopies.

Only ONE COUPON per visit.

20

CHERRY HILL ONLY

Exp 3/2. Cannot be combined with any other offer. Excludes rice and products sold by the case. No photocopies.

Only ONE COUPON per visit.

Final S&T

34

jerseyeatsmagazine.com FEBRUARY/MARCH 2012

Open Valentine’s Day ◾ Prime Rib with Choice of Potato & (1) veg. ◾ Broiled Seafood Combo (Flounder, Scallops, Crab Cake, Shrimp & Salmon) with potato & 1 veg. ◾ Sauteed Chicken over Ravioli in an Alfredo Sauce ◾ Veal Parm with a side of Pasta ◾ Boneless Pork Chops in a Marsala Wine Sauce with Potato & (1) veg

Whether it be a pleasing breakfast, business lunch or delicious dinner – You Owe it to Yourself to Dine at The Maple Hill.

Reservations Suggested but not required

Open 7 days | 7AM-8PM 701 East Main Street Maple Shade • 856-779-1610 Maplehillrestaurant.com

10% senior citizen discount every Tuesday CP-0010462728

de dma Han entine Val eets Sw

CP-0010462421

Check out our new menu!

Family Style Dinners (Serves 4) Starting at $16.99

201 Haddon Avenue W. Berlin, New Jersey OPEN 7 DAYS

NEW ATCO DINER RESTAURANT Established 1965

Family Owned & Operated

• Breakfast • Lunch • Dinner • Steaks • Chops • Seafood STRESSED SPELLED BACKWARDS IS DESSERTS Homemade Pies Made To Order Bring your Sweetheart for a Special Valentine’s Dinner.

348 White Horse Pike • Atco, NJ 1 Mile East Of Route 73

(856) 767-5958

CP-0010462418

2nd Generation: Dolores Toussaint Working toward Our 3rd Generation, Son: Michael

NEIGHBOR H O O D RESTAUR A N T Continued from Page 32

“We decided to change the kids menu after reading an article written by a young girl who said she was tired of kids being discriminated against on food menus,” Mourtos says. “Not all kids are picky eaters, and we want to give them more options.”

The kitchen stays true to some of the old recipes the Coastline is known for, such as the popular fried flounder and slow-cooked prime rib.

The rice pudding continues to be made using late owner Chris Mourtos’ original recipe, which only one person in the kitchen knows.

“We want our customers who have been coming here for more than 30 years to be incredibly happy with the new menu, but we want our new customers to be satisfied, too,” says Zelenko, who joined the Coastline as head chef in August.

Known for its weekly special events in the nightclub, like the Backin-the-Day Dance Party on Mondays and Ladies Night on Wednesdays, the restaurant now features a weekly Pasta Night. Once a week, Zelenko sets up a pasta station in the dining room. Customers are invited for all-you-can-eat pasta by choosing their own toppings, sauces and pasta.

Think everything from shrimp and vegetables to pesto and marinara to whole wheat and rigatoni. “Our Pasta Night is nice because I get to interact with my customers, and they get to see me out of the kitchen,” Zelenko says.

The Sunday brunch, which has received accolades in South Jersey over the years, is still hosted every week. Think made-to-order omelets, waffles, crepes, a carving station, salad bar and more.

The Brace Road restaurant and nightclub has been open for 34 years.

The building underwent renovations in the early ’90s and is now getting another face-lift this year. The restaurant and bar section has been Continued on Page 35

N E I G H B O R H OOD R E S TAU R A NT

Chef Oleg Zelenko and Coastline owner Dawn Mourtos spend time in the dining room with customers on a recent Friday night.

Continued from Page 34

painted and updated, and a new piano was added to host live music at the piano bar. The nightclub features new carpet, paint and lights. Perhaps the biggest change will be the addition of a ‘large’ deck, according to Mourtos, with an indoor/outdoor bar and casual

menu. The deck is expected to be open and running by the spring.

All of these changes were the plan of her late husband, Mourtos says. “Now it’s up to me to execute what he wanted. I truly believe we have something for everyone here at the Coastline.”

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

BEER

HE R E

35

Continued from Page 26

acquired on an out-of-state beer run).

Ordinarily, I would have just accepted the Guinness Draught. This time, I couldn’t.

For one thing, it tasted different — not to the palate, but to the mind. Drinking Guinness only reminded me of what I could have been drinking. For another, Guinness has become, to me, nothing but a transition beer, and my palate changed a long, long time ago. It’s just that now my taste buds, mind and wants all have caught up to each other, are working in unison, and they all say no more drinking a beer just because it headlines a bad crop and I’m trapped in a subpar bar.

I’ve kicked beers to the curb before, most of them 20-plus years ago, unceremoniously, too — a long list of imports and nice-try-but-nocigar craft brews, and other beers that proved to be of no import, so to speak.

For Guinness, though, I’ll go one last round on St. Paddy’s Day, not wistfully but still a sláinte, here’s to the memories, something perhaps I should have done in December.

But after that, it’s done. And with all the better beer bars around the state these days, I trust I won’t have to keep the trunk so well stocked again.

Casa Bella Trattoria F A M I LY R E S TAU R A N T

Authentic Italian Cuisine • Homemade Meatballs & Meat Sauce • Whole Wheat Pasta Menu Items • Gluten-Free Menu Items

5OFF any purchase

10%OFF

$

of $35 or more

take-out only

Casa Bella Trattoria

Casa Bella Trattoria

With this coupon. Not to be combined with any other offers. Not good on holidays. Expires 3-15-12.

With this coupon. Not to be combined with any other offers. Not good on holidays. Expires 3-15-12.

dine-in only

We do catering & party events

Haddonfield • 856-429-2885

Haddonfield • 856-429-2885

in our restaurant or at your location

Call now for your

Valentine’s Day Reservations CP-0010462847

51 Kings Hwy East • Haddonfield • 856-429-2885 • Hours: Daily 10:30am-10:30pm

Final S&T

36

jerseyeatsmagazine.com FEBRUARY/MARCH 2012

WHAT

WE’RE

DRINKING

Cold Killer The

A

hot toddy, often considered a first choice for medicinal purposes (read: winter cold), is served hot and made with honey, lemon, hot water, and the spirit of your choice (usually whiskey, brandy, or rum). The later, we suspect may hold the cure for the common cold but we have no scientific evidence.

So keep this libation in mind during the winter days ahead.

Otherwise — there’s always Zicam.

Courtesy of P.J. Whelihan’s Haddon Township

INGREDIENTS • 1.5 oz. Captain Morgan rum • 2 oz. Apple Cider • Hot water • Lemon, for garnish • Cinnamon stick

DIRECTIONS 1. In a Mason jar, add rum, apple cider, and hot water to fill. Drop in cinnamon stick.

2. Garnish with lemon wheel.

“

Beside the Liquor or Water in the Fruit, there is also a sort of Wine drawn from the Tree called Toddy.

“

Classic Hot Toddy

“New Voyage Round the World” by seaman and author William Dampier

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

37

TOYOTA and SCION

...of Runnemede

Before You Buy Your Certified Toyota Check Out Our Entire Inventory @ www.toyotaofrunnemede.com

NEW 2011 TOYOTA PRIUS IN STOCK READY FOR IMMEDIATE DELIVERY

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NEW 2011 RAV4 IN STOCK READY FOR IMMEDIATE DELIVERY

TOYOTA CARE: ALL NEW TOYOTA VEHICLES RECEIVE A 2 YR 25,000 FACTORY RECOMMENDED SERVICE ALONG WITH 2 YEARS OF 24 HOUR ROADSIDE ASSISTANCE.

ALL NEW TOYOTA OF RUNNEMEDE SERVICE DEPARTMENT

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HOURS: MON – THURS 7AM – 7PM FRI & SAT 8AM – 4:30 PM

BODY SHOP

RENTAL VEHICLES

WINTER TIRE SALE

3 FOR $1

BUY

1

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TIRES

All Makes & Models Welcome!

• • • •

Everyday Competitive Prices 24-month Road Hazard Protection Toyota Trained Technicians All Major Brands, Including:

• Service Department Discounts Available • Fast Service

• 30 Rental Vehicles Available For Service or Body Repairs

• All Makes and Models Welcome

• 6 Days a Week from 7AM – 7 PM

• All Insurance Companies Accepted

• All Makes and Models Welcome

FOR GOOD DEALS AND SERVICE COME SEE JERRY MORROW AND • Rental Vehicles Available HIS GREAT SERVICE STAFF 856-939-3400 Toyota only. Valid at participating Toyota Tire Center dealers only. Not to be combined with other offers. Must be installed at time of purchase. ©2010 Toyota Tire Center.

Sales end March 31. 2012.

• Rental Cars Available on a Daily and Weekly Basis • Discounts on Rentals

Credit Hotline: 1-877-224-3252

99 South Black Horse Pike (Rt 168)

Exit 9B off Route 42 • Exit 28 off 295 • Exit 3 off NJ Turnpike

CP-0010462998

RUNNEMEDE, NJ • 1-888-225-4907

Final S&T

38

jerseyeatsmagazine.com FEBRUARY/MARCH 2012

Check Out Haddon Heights Best Kept Secret...

15% OFF

Station House Restaurant

WHAT ’ S IN STO R E BREWED WITH LOVE Krups 203 electric coffee and spice grinder is available at www.amazon.com. $19.55

No coupons on Special Dinner Nights.

Cannot be combined with any other offer.

Expires February 28,2012

Check out our Daily Breakfast & Lunch Specials

CP-0010462840

Specialty Dinner for February and March Special St. Pattys March 17th Call for Details

Catering for All Occasions Hours: Monday - Friday 8 - 3 | Saturday 7 - 3 | Sunday 7 - 2 Breakfast All Day 600 Station Ave. Haddon Heights | 856.547.5517

Perfect for... Bridesmaids, Graduations

“

“

or Birthday Gifts.

Filigree monogram necklace in sterling, pewter or gold tone

prices start at

$85

STRAIGHT & ARROW The OCD cutting board by Fred & Friends is made of strong, long-wearing beech, and it clearly spells out the most precise measurements. $23.95

Special Order Allow 2 weeks for delivery

510 station ave.

Haddon Heights, NJ 08035 www.taylormadememories 856-547-1787

Taylor Made Memories CP-0010462836

Wiljax Of Haddon Heights See our full Menu on www.wiljaxsandwiches.com

20% OFF 20

$

00

Purchase

OR

10% OFF 1000 Purchase

$

PRETTY IN PASTA

Cannot combine with any other offers. Must Present Ad For Savings.

Expires 3/3/12

Bialetti Trends 5-quart pasta pot comes with built-in strainer. $30

New Phone Number

856-546-6800 New Address

503 Station Ave., Haddon Heights, NJ

www.wiljaxsandwiches.com

Wiljax Famous Hoagies

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

W HAT’S

IN

STORE

39

OF LEATHER

LOVE ME TENDER Rock the Easy Prep Meat Tenderizer over a cut of meat for efficient and quiet tenderizing. $19.95

Top Quality Motorcycle Leather - Largest Selection Hundreds of Motorcycle Coats, Leather, Hats, Belts, Clothing, Accessories and More!!!

40% OFF

All Harley Davidson Boots

Must present coupon.

Expires 2/14/12 Cannot be combined with any other offers

Kitchen seduction

15% Off

Total Purchase

Must present coupon.

Expires 2/14/12 Cannot be combined with any other offers

Leather Bound 9421 Rt 130 South • Pennsauken, NJ 08110 (Formerly Snyder’s Leather Location)

Take the boredom out of everyday cooking chores and perk up the routine of making meals, snacks and drinks with these new gadgets. Wink, wink.

CP-0010463002

856-665-4454 Mon. - Thurs. 10 - 7pm Fri. 10 - 8pm • Sat. 10 - 7pm Sun. 10 - 4pm www.leatherboundonline.com

RISTORANTE

PRECIOUS PEELER

Special Valentine’s Menu

The Microplane Easy Prep Serrated Peeler removes skin from thin-skinned foods such as tomatoes and peaches without wasting fruit. $9.95

Call For Details

Stefano’s serves the finest authentic Sicilian cuisine with exciting dishes and a unique ambiance.

Every dish is created using only the freshest, finest ingredients. Our delicious menu options and attention to detail create a truly enjoyable dining experience.

Join our Regional Italian Dinner Club Join our mailing list for information

Buy 1 Dinner Get 1 FREE

SWEET AND SAUCY Viking 3-Ply sauce pans combine stainless steel and aluminum to cut down on weight.

Available in 1.5-, 2- and 3-quart sizes. $129.95 (2 quart)

(Max. value $15). Not Valid for Special Occassions, Italian Club or any other offers. Exp. 3/31/12

Catering Available On and Off Site

3815 Church Road • Mount Laurel (856) 778-3663 StefanosRistoranteItaliano.com

Nescafe’s Dolce Gusto Genio makes beverages ranging from espresso to hot chocolate. $175

CP-0010462726

TALL, DARK & HOT

BYOB

40

jerseyeatsmagazine.com FEBRUARY/MARCH 2012

DESTINATION

DINING

17603

LANCASTER, PA

T

By BETH D’ADDONO

There’s more to dining out in Lancaster than chicken pot pie and chow-chow.

Although the eighth-largest city in Pennsylvania is closely associated with the Pennsylvania Dutch, a community that came to this part of Penn’s Woods in the early 1700s, there’s as much city as there is country to this picturesque part of the state.

And the dining scene has evolved in recent years, moving beyond Amish comfort food to embrace everything from sophisticated farm-to-table New American to satisfying gastropub grub.

Open to the Public!

Located about 65 miles west of Philly, downtown Lancaster is an artsy enclave of indie shops, cafes and galleries, a developing cultural scene that delivers plenty of action for a weekend getaway.

You can even leave your car at home–train it to Philly, where the hourlong Amtrak Keystone train from 30th Street Station is a bargain at $15 each way. Once you hit town, just about everything is within walking distance.

What’s there to eat in downtown Lancaster?

Plenty.

Marco’s

Restaurant

Banquets

Make Your Reservations Now for a Romantic Evening at

Marco's at Indian Spring Country Club

Serving Our 3 Course Valentine's Day Menu Featuring Surf & Turf and Chateaubriand for Two, February 9th - 14th www.MarcosBanquet.com 115 South Elmwood Rd., Marlton, NJ 08053 • 856.596.1106 Sun: 10am - 7pm • Mon, Tues, Wed: 10am to 8pm • Thurs, Fri, Sat: 10am to 9pm CP-0010463072

FEBRUARY/MARCH 2012 jerseyeatsmagazine.com

DESTINATION

41

DINING

LANCASTER CENTRAL MARKET

23 N. Market St. www.centralmarketlancaster.com

A kissing cousin to Reading Terminal Market in the heart of downtown, it claims to be the country’s oldest continuously operating farmers’ market, situated in a lovely 120-year-old red brick oozing local charm. Open Tuesdays, Fridays and Saturdays, the market is heavy on produce, meats and dairy from local farms; Pennsylvania Dutch foodstuffs prepared foods, specialty cheeses, sweets and crafts.

A personal fave: Sweethearts Celery, a stand where Vince the celery guy sells, you got it, celery, the sweetest and most crisp celery you’ve ever tasted. If you need a dose of Pennsylvania Dutch baked goods, head for Stoltzfus Homestyle Bakery for gooey cinnamon buns, or bring back a jar or two of homemade fresh horseradish from Long’s. A fresh juice bar, organic fruits and vegetables and hand-pulled pretzels are a few other highlights. If you plan ahead and the timing is right, bring a cooler to trot some of the specialty meats and cheeses back to your home kitchen. One thing’s for sure, you won’t walk away hungry.

CARR’S

50 W. Grant St. (717) 299-7090 www.carrsrestaurant.com

JOHN J. JEFFRIES

300 Harrisburg Ave. (717)431-3307 www.johnjjeffries.com

You can’t throw an organic apple too far around here and not hit a farm, which makes the whole farmto-table thing more than just a lot of talk. For an upscale evening, dine at John J. Jeffries in the swanky Lancaster Arts Hotel, a mile from downtown.

Chefs Sean Cavanaugh and Michael F. Carson stick to local, seasonal, sustainable and organic agriculture from small Lancaster County farms.

The fare is delish and from the tasty Highbourne Farm Red Deer Tartare served with a soft-boiled quail egg to the Kookaburra Farms grass-fed steak Chimichurri and JJJ’s grass- fed pork, lamb and venison Bolognese with local mozzarella, you’ll love every bite.

Just adjacent to Central Market, head to Carr’s, where chef/owner Tim Carr delivers a taste of Lancaster County (try the Ebberly roast chicken) in a sophisticated setting. Light fare tempts with dishes such as seared tuna with lettuce cups and Elysian Fields lamb meatballs stuffed with local feta. The great wine list and a nice selection of wines by the glass are available in the restaurant or at the adjacent Crush Wine Bar, where a tapas menu is served.

SQUARE ONE COFFEE

145 N. Duke St. (717)392-3354 www.squareonecoffee.com

Get a jolt of java at Square One Coffee, where custom single-source beans are sourced directly from the grower, like Richard Kimondo, a farmer in Kenya, and roasted in house daily.

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