Jersey Eats Magazine - March

Food & Drink in South Jersey

FEBRUARY/MARCH 2013

CPSJ.com/JerseyEats COMPLIMENTARY

ST. PAT’S DAY DRINKING HOLES | BON JOUR BON BONS | POUR HOUSE RULES

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BURGER MANIA $4 BURGERS EVERY DAY

CRAFT BEERS ON TAP Find us on

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Best of South Jersey Award Winning Burgers

All Burgers 100% Angus Beef

Pennsauken Cheeseburger Southwest Burger 1/2 lb. 100% Beef, choice of cheese with lettuce & tomato.

1/2 lb. Beef topped with crispy bacon, tangy BBQ sauce with onion rings & cheese.

Mozitis Burger 1/2 lb. 100% Beef dusted in Cajun spice, topped with crispy Tower of Pennsauken bacon and homemade guacamole with pepper jack cheese A double 1/2 lb. 100% Angus beef burgers topped with served with a Jalapeno lime mayo on a freshly baked roll. cheese, lettuce and tomato.

Brago Burger Bleu Burger 1/2 lb. 100% Beef layered with a tasty slice of Pork Roll, a 1/2 lb. 100% Beef seasoned with Cajun spices with fresh crisp slice of scrapple covered with muenster cheese and secret crumbled bleu cheese with lettuce and tomato. brago sauce-option fried egg.

Cha Cha Chili Burger O'Dowd Burger 1/2 lb. 100% Beef topped with chili, jalapeno peppers & cheese.

1/2 lb. 100% Beef topped with cheddar, bacon, & mushrooms.

Bobby Ray Burger 1/2 lb. 100% seasoned beef with grilled sliced ham and a layer of tasty mashed potatoes served with American cheese.

St. Patricks Day Valentines Day Special Party - 2 Salads $3 Guinness Drafts - 1 Appetizer & Jameson Shots

March 16

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MON.

$1 Tacos $2 Blue Moon $3 Margaritas $10 Corona Buckets

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of $30 or more

- 2 Entrees - 2 Glasses of Wine per couple - Dessert for 2

TUES.

WED.

Not to be combined with any other offer

THUR.

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$2.50 2 DOLLAR Coors Light Drafts Coors Light TUESDAYS All Day Miller Light Any Bottle of $4 & $4 Beer 3 Olive Drinks Mich Ultra 3 Olive Drinks $2 Bucks 6324 Westfield Avenue • Pennsauken • 856-356-2072 • www.braysplace.com $3 Corona, Heineken & Guinness Drafts

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

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D E PA R T M E N T S :

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I N S E A S O N A cup of hot cocoa for a cold winter’s day.

L U N C H

S P O T S

A jaunt through Haddonfield unveils many spots to grab a bite to eat.

H OW T O . . .

Bon bons for your sweetie pie.

I N S T O R E S Cooking gadgets for the kiddies.

W I N E

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23 SOUPS ON Iron Hill Brewery, known for beer, is a soup lover’s paradise.

BETTER BURGERS Topped with everything from Cajun spices to homemade guacamole, today’s burger gets the royal treatment.

I R I S H

F O R

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D AY

Here’s our list of some of the best joints to spend St. Patrick’s Day.

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Sparkling pinks for Valentine’s Day

T H E

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B E E R H E R E Brew fests abound.

I N

F E AT U R E S :

K I T C H E N

Meet Chef Markese Beverly of The Chophouse in Gibbsboro.

W HAT

W E ’ R E

D R I N K I N G

A ménage a trois that won’t get you in trouble with your significant other.

N E I G H B O R H O O D

E AT E RY

The Pour House: rich with food, beer and people who love it there.

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EDITOR’S

NOTE

The Meaning of Food In Greek mythology, ambrosia was considered a food of the gods, and whoever ate it was said to have immortality.

In the Price household, ambrosia was the salad my mother made for a grieving family. When she was preparing it I knew to ask, “Who died?”

It was her go-to funeral recipe and I have always associated the coconut, marshmallow, sour cream and canned fruit concoction with death.

As I was growing up, my mother had other ready recipes that were a barometer of the state of affairs at our house. Pancakes for dinner meant we were broke, liver meant my father’s ulcer was acting up and cold cut sandwiches meant the stove was busted again.

These days at my house, I have my go-to recipes. While they don’t offer a glimpse at the state of affairs, they do track the Georgian calendar: Grilled cheese Monday, pizza Tuesday, macaroni Wednesday, meatloaf Thursday, take-out Friday, leftover Saturday and Chinese Sunday.

Many of the items on that list come from a box and they suit me because after work, when I get home on most work nights I am dead tired.

Maybe it’s time for the ambrosia.

HAPPY 15TH ANNIVERSARY TO BOTTO’S ITALIAN LINE RESTAURANT

The Botto family has been in the food business for many years. Their journey started with a Swedesboro meat shop in 1964. In 1997, they opened a specialty foods market and in 1998 Botto’s Italian Line started serving Italian-inspired fare created by son Enrico Botto Sr. 1411 Kings Highway Swedesboro, NJ 08085

BYE, BYE BAKERY

The Pitman Bakery, a mainstay in town for more than four decades, has dished out its last doughnut.

The pastry shop on South Broadway, which opened in 1968, abruptly closed Dec. 27. A posting on the bakery’s Facebook page and a sign pasted to the front of the store announced the closing.

“On behalf of the entire Pitman Bakery staff and family, we say thank you for 44 blessed and wonderful years. We have decided to retire,” the sign read.

Bernard and Anna Rosiak opened the shop after moving to Pitman from Wilkes-Barre, Pa. Bernard Rosiak, who died in 2006 at the age of 78, was a World War II veteran. The couple’s six children and in-laws helped run the business over the years.

JerseyEats www.jerseyeatsmagazine.com

FEBRUARY/MARCH 2013 EDITOR-IN-CHIEF Mary Price SENIOR COPY EDITOR Sheri Berkery CONTRIBUTING WRITERS Ann Marie Askin Marla Cimini Mark Eberle Kathy S. Gold Katie Kalvaitis Janet Leonardi Jeff Linkous Dr. Gary C. Pavlis CONTRIBUTING PHOTOGRAPHERS Douglas Bovitt Denise Henhoeffer Gene Koehler Jodi Samsel 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 PUBLISHER Ellen Leifeld eleifeld@gannett.com 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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LOW MONTHLY PAYMENTS

4 Espressit 18 Haddon Ave., Westmont (856) 854-1001 espressitcoffeehouse. vpweb.com Espressit will be one of the vendors at the Westmont Winter Market at Stratford and Haddon avenues from 2 to 8 p.m. Saturday. The market is outdoors, but Espressit will serve hot chocolate — make that extrahot chocolate. It’s Mexican hot chocolate with cinnamon and a zing of chili pepper. Stop into Espressit any other day for cocoa with seasonal flavors such as gingerbread, peppermint and pumpkin.

1799 Rt. 38 / Lumberton, NJ 08048 Phone: (609) 267-2123 or (800) 660-2123

Store Hours

Monday thru Friday 10am-7pm and Saturday 10am-5pm Email: store@mhps.comcastbiz.net Web site: mthollypowersports.com

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We build it. You make it your own. TM *Rate and down payment based on credit approval criteria. Offer is subject to credit approval by GE Capital Retail Bank. Valid on the purchase of select new Star Motorcycles made between 12/27/12 and 3/31/13 on your Yamaha installment loan account. Rate of 3.49%, 4.99%, 7.99% or 13.99% APR will be assigned based on credit worthiness. Example: $95 monthly payment based on $5,931 purchase for 72 months at 3.49% APR; Example based on 2013 V Star Classic MSRP, less 10% down payment. $120 monthly payment based on $7,731 purchase for 72 months at 3.49% APR and 13.99% APR requires monthly payment of $159.26; Example based on 2013 V Star 950 MSRP, less 10% down payment. Minimum Amount Financed of $5,000 or more and 0% to 10% minimum down payment required. Offer good only in the U.S., excluding the state of Hawaii. Dress properly for your ride with a helmet, eye protection, long-sleeved shirt, long pants, gloves and boots. Do not drink and ride. It is illegal and dangerous. Yamaha and the Motorcycle Safety Foundation encourage you to ride safely and respect the environment. For further information regarding the MSF course, please call 1-800-446-9227. ©2012 Yamaha Motor Corp. U.S.A. All rights reserved. • StarMotorcycles.com 12/12

5 Classic Cake Short Hills Towne Center 480 Evesham Road, Cherry Hill (856) 751-5448 OR 100 Hurffville-Cross Keys Road, Washington Township (856) 262-7400 www.classiccake.com Hot chocolate makes us feel all warm and festive inside, but the specialty cocoa at Classic Cake offers a sense of sophistication as well. That’s because it’s Parisian Hot Chocolate, served just the way it is at French bistros. In other words, it’s rich, decadent and totally worth it.

3 Café Flora Springdale and Evesham Roads Cherry Hill | (856) 354-1133 www.cafefloracherryhill.com This hidden treasure of a cafe has a lot going for it: It’s inside a longestablished floral shop (Jacqueline’s Flowers). It serves crepes, Belgian waffles and other unique treats. And, according to Café Flora’s menu, it has the “best hot chocolate you’ve ever had with chocolate syrup and perfectly steamed milk.”

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

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IN SEASON

HOT& STEAMY (Don’t get your Valentine’s in a bunch, we’re talking cocoa here)

For a heavenly cup of comfort this winter grab yourself a cup of hot chocolate. And the area offerings go way beyond mini marshmallows and whipped cream. Read on…

2 Crescent Moon Coffee & Tea 141 Bridgeton Pike (Route 77) Mullica Hill (856) 223-1237 www.cmcoffee.com Check your willpower at the door and treat yourself to a hot chocolate that’s essentially dessert in a cup. Choose from the “traditional,” with shaved gourmet chocolate that’s steamed with milk and topped with whipped cream, or the Truffle Hot Chocolate, with dark chocolate.

1 Grooveground 647 Haddon Ave., Collingswood (856) 869-9800 www.grooveground.com Even if you really dislike winter (and, full disclosure here, we do), you have to embrace a chance to visit Grooveground’s hot chocolate bar. Along with flavors that include Peppermint, White Chocolate Amaretto, Cherry Bomb, Mexican, S’mores, Peanut Butter Cup and Chocolate Chip Cookie, patrons get to enjoy Grooveground’s hip ambience. Sweet.

Gannett file

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JAZZ UP THE HOT CHOCTAILS Snowplow: Combine basic hot chocolate with Irish cream and coconut flavorings. Top with whipped cream and grated white chocolate.

Peppermint Patty: Flavor hot chocolate with peppermint schnapps or syrup. Top with whipped cream, crushed peppermint candy and grated dark chocolate. Serve with a candy cane.

Aztec: Add cinnamon schnapps or ground cinnamon and a dash

VIKING

of chili pepper to basic hot chocolate. Top with grated Mexican chocolate and serve with a cinnamon stick.

S’More: Before filling mug, wet the rim with water and dip it in graham cracker crumbs. Fill with hot chocolate and top with marshmallows and grated dark chocolate.

Liquid Snickers: Add shots of hazelnut and caramel syrup to hot chocolate. Top with whipped cream and crushed peanuts.

FURNITURE

CASUAL

For all your dining needs we offer full kitchen sets in casual, modern and hi-dining options.

20-50% OFFFLOOR

LET VIKING MAKE YOUR HOME WELCOMING.

T SELEC DELS MO

Basic Hot Chocolate Serves: 6

INGREDIENTS: • 6 ounces semisweet or bittersweet chocolate • 1 1/2 cups boiling water • 1 1/2 cups whole milk DIRECTIONS: Place chocolate in a small saucepan. Pour about half of the boiling water over the chocolate and stir until chocolate is melted and smooth. Stir in the rest of the boiling water and the milk. Heat over medium heat, whisking continuously, until hot but nowhere near boiling. Serve immediately.

For parties, keep warm in the crock of a slow cooker, or in an insulated coffee carafe or large thermos.

CHERRY HILL

1612 West Route 70

856-486-1880 VIKING BAR-STOOL CITY Black Horse Pike & 3rd Ave. Runnemede, NJ

856-939-8211 Financing Available

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

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New Phone Number

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Wiljax Famous Hoagies

Hot Cocoa for a Crowd Serves: 22

INGREDIENTS: • 1 ½ cups sugar • 1 ¼ cups cocoa • ½ tsp. salt • 3/4 cup hot water • 1 gallon whole milk • 1 Tbsp. vanilla extract

DIRECTIONS: Combine sugar, cocoa and salt in a 6-quart saucepan; gradually add hot water.

Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes.

Add milk. Heat to serving temperature, stirring frequently.

(Do not let boil after milk is added.) Remove from heat; stir in vanilla. Serve hot.

- Hershey’s Kitchens

IN SEASON European-Style Hot Chocolate Serves: 2

INGREDIENTS: • 1 cup water or milk • 1 ½ ounces bittersweet or semisweet chocolate, chopped (see note) • Heat water or milk in a saucepan over medium heat.

• Reduce heat to low and add chocolate.

• Whisk until chocolate melts and foam forms.

Note: When making hot chocolate, be sure to start with a chocolate whose taste you like.

Chocolate labeled 70 percent or higher is typically less sweet than standard chocolate from the supermarket baking aisle.

The number refers to the percentage of cacoa in the chocolate; the remainder is sugar and stabilizers. Supermarket chocolate, such as chocolate chips, is generally in the 55 percent to 60 percent range. Look for highpercentage chocolate at gourmet food or cookware stores, or Trader Joe’s.

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N e w l y E x p a n d e d R e s t o re - D o u b l e i n S i z e

Donate & Deduct • Shop & Save

Dining and Dinette Sets Glassware ½ Price

ON SALE

Items Accepted and for Sale

O P E N

• New and Used Building Materials • New and Gently-Used Home Furnishings and Furniture • Kitchen Cabinets and Cabinetry • Flooring

T O T H E

6955 Central Highway | Pennsauken, NJ 08109 (One block from Cooper River) www.habitatcamden.org Phone (856) 486-0040 | Fax (856) 486-0088 Tues-Fri 10am-6pm • Sat 9am-4pm Closed Sun and Mon

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Final S&T STRIP TEASERS

Religious orders

By MARLA CIMINI

Cherry Grill brings international flair to kosher cuisine at a restaurant serving Chinese and American food in Cherry Hill experience that includes a background in kosher cuisine.

Cherry Grill, open since 2009 in the Barclay Farms shopping center on Route 70, serves both Chinese and American kosher food.

The restaurant is authentic on many levels: Lin, a native of Fuzhu, China, immigrated to the United States in 1996. He worked in his cousin’s kosher restaurant in Elizabeth in North Jersey, where he not only learned ins

! k ac

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and outs of the restaurant business, but also the complex details involved in running a kosher eatery with a global perspective.

In 2004, Lin moved to South Jersey and opened his first Cherry Hill kosher restaurant, Lin’s Kosher Kitchen, which was in the ShopRite plaza on Route 70.

“We wanted to bring our unique kosher restaurant to Cherry Hill, since there is a large Jewish community in the area who we knew would appreciate our cuisine,” Lin says.

When Lin’s first restaurant caught on, he decided to move to a larger space with an expanded menu. Cherry Hill, a glatt kosher restaurant, is under strict rabbinical supervision – there’s even a kosher supervisor on staff.

So what does kosher mean? By definition, it’s is a Hebrew word that literally means “fit” or “proper.” As a reference to food products and their preparation, “kosher” refers to that particular food conforming to the strict dietary requirements of Jewish law. When food is prepared according to these rules, it is considered to be kosher. Of course, those who are diligent about eating such foods are also considered to be kosher.

Glatt kosher is a bit different.

The technical definition of glatt kosher is meat from animals with smooth (or defect-free) lungs. Today, however, term glatt kosher is often used informally to imply that a product was processed under a higher standard of the traditional Jewish dietary laws.

“Although many of our loyal customers are Jewish, you don’t

CP-0010430076

R

unning a restaurant always comes with long list of rules and regulations.

But running a kosher restaurant? Oy, that’s a whole other story. There’s a precise set-up for the kitchen, the required separation of meat and dairy, and visits from a rabbi to make sure everything is, well, kosher.

It’s a good thing, then, that Chao Lin, owner of Cherry Grill restaurant in Cherry Hill, has plenty of culinary

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

11

STRIP TEASERS

Nothin’ Says Love

Better Than A Rack of Ribs & BBQ Sauce Up To Your Elbows! have to be Jewish to eat kosher,” Lin says. “We have many guests who return again and again because they know we offer the freshest ingredients.’’

Some of the restaurant’s most popular Chinese items include steamed and fried dumplings, sesame chicken sautéed in a special homemade sauce, and beef with mixed vegetables. The Cherry Grill also features a wide array of healthy vegetarian selections, such as vegetable chow mein, moo shoo vegetables with pancakes, home style tofu and pasta primavera.

All-American appetites will be satisfied with rib-eye steak prepared New York or Texas barbecue style, among other choices. There’s also margarita salmon with a sweet honey sauce and creamy mango salsa, and Southwestern chicken served with sautéed onions and peppers, and lightly dusted in Cajun seasonings.

Other crowd-pleasers include stuffed flounder with fresh sautéed spinach and roasted red peppers, as well as the Cherry Grill burger, which is 10 ounces of ground beef lightly seasoned and grilled, served on a toasted bun with lettuce, tomato, onion, pickles and a choice of spicy or sweet-potato fries.

Another house specialty is the roasted duck trio: an oven-roasted duck served three ways: a whole, bone-in roasted duck leg, boneless, sliced breast of duck, and a stir-fry duck breast served with mixed Chinese vegetables and pancakes.

“As a kosher establishment, we use all kosher products and only purchase meat from kosher butchers,” Lin explains. “Also, it is critical that we have a kosher supervisor on site to ensure we are using the correct ingredients and the

proper processes.”

Gavi Deppen has been the restaurant’s kosher supervisor since the Cherry Grill opened. He ensures that the staff at the Cherry Grill strictly adheres to the time-honored kosher traditions, and coordinates the rabbi’s regular visits.

“It’s important that we follow the traditional Jewish law and we ensure all the proper kosher procedures are followed exactly each and every day,” Deppen says.

Cherry Grill is a family affair for Lin, the father of six young children.

His brother, Peter, is the head Chinese chef, and Lee, his brother-in-law is the restaurant’s sous chef.

In addition to the spacious dining room that seats 75, the Cherry Grill also has a substantial off-site catering business and prepares extensive lunch and dinner specialties for Jewish holidays, bar and bat mitzvahs, as well as other special events.

For a community that seeks out kosher options, Cherry Grill is clearly a blessing.

IF YOU GO Cherry Grill 1301 Marlton Pike East Cherry Hill (856) 428-6666 Hours: 11 a.m. to 9 p.m. Sunday through Thursday 6 to 10 p.m. Saturdays open (in winter) Closed Fridays

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Chef Mike Casciello of Iron Hill Brewery stirs the pot.

Louisiana Chicken Gumbo makes a hearty meal. (Below) Cauliflower Soup.

soup It’s time for

Story by MARLA CIMINI

I

•

Photos by JODI SAMSEL

f your New Year’s resolution includes a promise to eat a little healthier in the coming months, an ideal place to start is in your own kitchen, by digging into a generous comforting bowl of hearty, steaming hot soup.

Mike Casciello, the executive chef of Iron Hill Brewery in Maple Shade, creates imaginative soup recipes that result in flavorful and satisfying one-dish meals.

With more than 35 diverse homemade soups in its rotation, Iron Hill changes its menu with the seasons, and offers different soup selections each week. The restaurant also features a soup of the day, and the staff pays close attention to which recipes elicit the most positive reviews from the guests.

From tomato basil to seafood bisques to chicken noodle, each variety is homemade on site with fresh ingredi-

ents.

“Everyone can relate to soups, especially traditional recipes like chicken noodle that people have enjoyed since their childhood years,” Casciello says.

“As a restaurant, it is crucial that you do them right, and start from scratch.

You can immediately taste the difference with a homemade soup.”

How popular are soups today? According to Casciello, Iron Hill’s soups enjoy a local cult following as well.

These eager soup-o-files follow the restaurant on Facebook and Twitter to be the first to find out which soups are on deck for that particular day.

He adds, “Some people just come into the restaurant and order a bowl of vegetable soup with a piece of our homemade foccacia bread on the side, and that’s a meal for them.”

Although some soups are not exactly known for being low in calories, like cream-based bisque or chunky meat-filled stews, Casciello says that it’s possible to turn almost every soup recipe into a diet-friendly version that retains its bold and hearty flavors. For example, if you can’t live without thick, creamy soups, there is a tasty workaround to create a decadent consistency without the actual cream or cheese.

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

Marco’s

Restaurant & Banquets

Now At The Pennsauken Country Club. Open Daily For Breakfast, Lunch and Dinner. Book Your Next Event In Our Newly Renovated Grand Ballroom.

3800 Haddonfield Road | Pennsauken, NJ 08109 marcosbanquet.com

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Romantic Relaxing at

Appetizers Tangy Bourbon BBQ Shrimp $8.00 Wings Naked/Regular 10 - $9 / 20 $17 Prince Edward Steamed Mussels Pomodoro $10

Salads

Restaurant - Bar - Banquets

Neapolitan Pizza Thin Crust Lamaina's 1976 $10 Sweet BBQ Chicken $13 Half Pound Certified Angus Beef Kove Burger $9 Andubon Burger $10

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Traditional Chef Salad $9

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Entrees

Kove's Housemade Famous Crab Cake $17 Asian Glazed Chicken $14 Hot Specialty Sandwiches Grilled Cordon Bleu $7 Kove Famous Crab Cake $9 Cold Specialty Sandwiches Pub Sandwich $8

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“One of my favorite soups in tomato basil,” he says. “The original recipe calls for heavy cream, but for a lighter version just omit the cream and instead use an immersion blender for about five minutes. This purées the liquid until the texture is very smooth. You won’t even miss the cream and it will still taste just as good.”

Sticking with vegetable soups, such as minestrone, that feature a variety of beans is also a healthy option that will keep you and your family well-satisfied. Almost any vegetable soup can be started with a few simple ingredients: olive oil, chopped onions, carrots and celery. For variety, adding beans (just about any kind), along with whole grain pasta or rice and a few select spices will have your kitchen simmering with creativity.

Back in Merchantville, Nedim Gungor, the executive chef at the Blue Monkey Tavern, spices up his soups with dashes of Turkish flavors, adding some unexpected tang to the bistro’s best-sellers. Gungor believes that “healthy” in no way means “bland,” and recommends home cooks experiment with new spices.

He credits his culinary inspirations to his hometown of Istanbul, Turkey, as well as his experience working with French and Italian chefs in New York.

At the Blue Monkey, Gungor’s homemade red lentil soup is an ideal healthy choice that features cumin, cardamom, curry, and some surprising zest.

He reveals, “In addition to the lentils and vegetables, I squeeze a generous amount of lemon juice into our lentil soup. I also include a pepper from East Turkey, called an Isot.

Together with the lemon, it gives the tomato-based broth a robust, flavorful taste.”

Offering a variety of soups each week, the Blue Monkey features bean soups such as garbanzo, chicken turnip, chicken orzo, New England clam chowder and potato leek, among others. He frequently incorporates cilantro, fennel, tarragon and dill into his broths.

Both chefs emphasize that it’s important not to rush the soup-making process, and when cooking at home, following the recipe is key. Some soups require several hours of simmering, and the time factor is crucial to the finished product.

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LUNCH

SPOTS

HADDONFIELD

2

1

THE BRITISH CHIP SHOP

CASA BELLA TRATTORIA

146 Kings Highway Haddonfield (856) 354-0204

51 Kings Highway Haddonfield (856) 429-2885

Hours: 10:30 a.m.-10:30 p.m.

Sunday-Saturday I fell in love with Casa Bella, where Old World Italian meets New World cooking, when I walked in the door.

There were so many daily specials to choose from.

I ordered a classic BLT sandwich and a cup of shrimp bisque and still kept the bill under $10. It’s almost impossible to mess up a BLT, so that was a no brainer. The shrimp bisque was out of this world, the hint of sherry and the fresh shrimp really push this dish over the top.

11 a.m.- 9 p.m. Monday-Thursday; 11 a.m.-10 p.m.

Friday & Saturday; 9 a.m.- 8 p.m. Sunday, with brunch served from 9 a.m.-2 p.m.

You can’t miss the BCS with all the waving flags. Once you walk in, you feel like you’re in a pub in England. They have pictures of the Queen everywhere and the TV has a British “football” game on in the background. OK, let’s talk food: The fish and chips are good. The chips are made fresh to order and you get a bunch of them, the fish is battered and seasoned and fried to perfection, and it’s under $10.

Off-premise catering

www.illianocucina.com

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3

THE BISTRO

59 Kings Highway Haddonfield (856) 354-8006

Open 7 days a week for breakfast lunch and dinner

The Bistro was packed on my visit and the wait staff was very friendly from go. The chicken Milano was my choice, grilled chicken topped with a tomato bruschetta, shredded romaine and a Caesar dressing served with fries all for under $10. I will be going back for breakfast and dinner.

4

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

SPOTS

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HADDONFIELD FUJI JAPANESE RESTAURANT 116 Kings Highway Haddonfield (856) 354-8200

Hours: Closed Mondays. 11 a. m.-9:30 p.m. Tuesday-Saturday; 4:30 -9:30 p.m. Sunday.

The menu has a lot of choices and then some. I chose the seafood and noodles in Hot Pot, slow -cooked in a broth with vegetables and noodles topped with clams and shrimp tempura. Under $10.

5

ORIENTAL PEARL

215 Kings Highway Haddonfield (856) 427-6985 Hours: 11 a.m.-9:30 p.m. Monday-Friday; 11 a.m.10:30 p.m. Saturday & Sunday.

The Oriental Pearl was a great lunch experience. I had the General’s TSO shrimp served with fried rice and an egg roll for less than $10. I was really overwhelmed with the menu, it had so many choices. I have had a lot of the usual dishes in the past, so when the waiter recommended the shrimp, I jumped on it.

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Final S&T

cpsj.com/jerseyeats FEBRUARY/MARCH 2013

A S S E M B LY

R E Q U I R E D

Bon Bons, good good B

on bons were originally a round, chocolate candy, hard on the outside and filled with nuts, brandied cherries

and caramel. Now the definition has deliciously stretched to include all manner of round, decadent confections. With Valentine’s Day on the way, now is a good time to try your hand at making the sweet treat.

INGREDIENTS: FOR THE TRUFFLES • 1 cup heavy cream • 11 oz. bittersweet or semisweet chocolate, finely chopped • 2-3 Tbps. Cointreau, Chambord, etc. (optional) TO ENROBE THE TRUFFLES • 10 oz. bittersweet or white chocolate, tempered (see below) TO GARNISH THE TRUFFLES • 1 cup Dutch-processed unsweetened cocoa powder, sifted • 1 ¼ shredded sweetened coconut, toasted (see note, below) • 1 cup toasted nuts, finely chopped (see note, below)

Photos by DENISE HENHOEFFER

– Kathy S. Gold

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

DIRECTIONS: 1. Heat the heavy cream in a 2-quart heavybottomed saucepan until bubbles begin to form around the edge of the pan.

2. Place the chopped chocolate in a medium-size mixing bowl.

3. Make the ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and completely uniform in color.

Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth, glossy and almost impossible to resist tasting.

4. Add the liqueur, if using, and mix well.

5. Pour the ganache onto a plasticwrap-covered baking sheet and spread evenly with a rubber spatula.

6. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. As it cools, it will thicken and set. (please do not try to hurry the cooling process by refrigerating the chocolate. It will not set correctly).

7. When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a ½- inch plain tip and pipe 1-inch mounds, or use a scoop or a spoon to drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (Now. you can cool them in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.

8. Time to roll the truffles. To roll the

17

mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands. The truffles will look nicer if they are as round as possible. When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.

9. Gently drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork. Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish. Place on a parchment-paper-covered baking sheet. Allow to set at least 5 minutes.

The truffles should keep up to two weeks when stored in an airtight container.

To temper chocolate: Tempered chocolate has a glossy look and a satisfying crack when bitten into.

Taking an extra few minutes to temper the chocolate will elevate your beautiful bon bons to the next level. “Seeding� is the easiest method to temper chocolate. In this method, tempering is achieved by adding small pieces of chocolate to melted chocolate. The amount of chocolate to be added to the melted portion depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. The best way to test your chocolate for proper tempering is to apply a small quantity of the tempered chocolate to a piece of paper or dip the blade of a knife into the mixture and let set. If the chocolate has been tempered correctly, it will harden evenly and show a good gloss within 5 minutes.

To toast coconut: Heat the oven to 400 degrees. Spread the coconut on a baking sheet and place in the oven for about 3 minutes. Remove from the oven and stir to keep the sugar in the coconut from burning.

Return to the oven and toast until golden brown, about 3 more minutes. Remove the baking sheet from the oven and cool on a wire rack.

To toast nuts: Heat oven to 350 degrees. Spread the nuts evenly on a baking sheet and place in the oven.

Toast for about 15-20 minutes, until they are golden brown. (You will be able to smell the nuts when they are ready.) Remove them from the oven and allow to cool completely on the baking sheet or a wire rack before chopping them.

- Kathy S. Gold is chef and owner of In The Kitchen Cooking School, Haddonfield.

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

Bobby Ray’s Pennsauken Tavern dishes out Mozitis Burger (pictured here), a handmade all-beef patty dusted in Cajun spice, topped with crispy bacon and homemade guacamole.

Final S&T

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

Today’s casual fare is fit for a King

H

ot dogs beware. The American hamburger is king these days and the burger boom that’s sweeping the nation is sizzling in South Jersey as well.

Just look around and you’ll find celebrity-chef burger joints to family-run grills, with more to come.

This renewed passion for the once-unassuming burger is largely due to the public’s desire for quick and easy dining. But experts such as Michael Hup, owner and chief operating officer of Elevation Burger at Moorestown Mall, say there’s more to this burger craze. “It’s about enjoying casual meals made with quality ingredients. Everybody grew up on burgers but now they want a better burger that doesn’t cost a whole lot more than the cheap stuff.”

And Hup says Elevation takes it to that higher level:“Our burgers are 100 percent organic grass-fed, free-range beef.”

The recipe must be working: Since the Moorestown local opened last February, business has steadily grown. “We

have a lot of loyal customers who love the organic burger and we almost never change our menu because the focus here is on the burger not on seasonal trends,” Hup says.

So rest assured, you can always stop in for a cheddar cheeseburger; build a towering Vertigo Burger from three to 10 patties high; or opt for a Half the Guilt burger with one beef and one veggie pattie or an Elevation Burger with double meat and cheese.

Then you can choose from toppings that include caramelized onions, balsamic mustard and hot-pepper relish, and even bypass the bread for a burger wrapped in lettuce. “Our burgers taste the way burgers are supposed to without any of the food coma

people have come to expect from their meals,” Hup says.

Bobby’s Burger Palace at Cherry Hill Mall also treats the burger royally. The restaurant, part of the chain owned by Bobby Flay, reflects the celebrity chef’s nationwide travels and love of the grill.

And although Flay’s personal favorite is the cheeseburger, he points out, “With BBP, I was able to celebrate America’s variety of flavors and styles on this classic staple, offering a selection of specialty burgers all served at a great price.”

BBP’s 10 mouth-watering signature burgers are served on fresh sesameseed buns and, in addition to a Flay cheeseburger, you can order the Dallas Continued on Page 20

19

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

Final S&T

IF YOU GO Bobby Ray’s Pennsauken (856) 356-2072

A juicy burger from Elevation Burger in Moorestown.

Continued from Page 19

spice-crusted burger with coleslaw, Monterey jack, BBQ sauce and pickles; a Miami burger pressed with ham, Swiss cheese, pickles, mustard and mayo; the Philadelphia burger topped with provolone, griddled onions and hot peppers; or an L.A. burger complete with avocado relish, watercress, cheddar and tomato.

“One of the really special aspects of Bobby’s Burger Palace is our ‘crunchification.’ ” Flay says. “At BBP, you can top any burger with crisp chips at no additional cost. The Crunchburger, our signature at Bobby’s Burger Palace, is topped with a handful of chips between the patty and the bun for a delicious crunch. The oozing melting cheese melds the chips and the burger together and you get a mouthful of juicy beef and salty, crispy potato chips in each bite. It’s the best way to get a contrast of textures into your cheeseburger.”

Those who like to keep their burger options fresh should look for the specialty burger of the month.

Jake’s Wayback Burgers in Voorhees also features a new burger every month.

February’s offering is a Philadelphia Cheese Steak Burger built with two patties and American cheese, and topped with mushrooms and onions.

This now-booming nationwide franchise, which began 20 years ago in northern Delaware, touts its fresh products.

Flora Omani, owner of the Voorhees location, says, “Try any one, all our burgers are handmade-to-order with beef that is never

frozen.”

You can chow down in Wayback’s casual, friendly setting or take out a bag of Wayback junior and regular cheeseburgers, signature Jake Burgers or three-patty Big Jake and Big Jake cheeseburgers.

Five Guys, another burger phenomenon, has locations in Cherry Hill, Marlton, Voorhees, Moorestown, Audubon, Cinnaminson and Deptford. The Guys keep it simple: Besides basic burgers, there’s a choice of more than a dozen toppings such as grilled onion, jalapeno peppers and barbecue sauce.

A popular local joint in Pennsauken, Bobby Ray’s Tavern offers stellar options for burger lovers looking for a taste adventure. Their Mozitis Burger is a handmade all-beef patty dusted in Cajun spice, topped with crispy bacon and homemade guacamole with pepper jack cheese served with jalapeño lime mayo. The Brago Burger is served with a slice of pork roll and a crisp slice of Scrapple covered with Muenster cheese and secret Brago sauce.

Want to wash down that burger with something other than a Coke? Cherry Hill’s Garden State Plaza will soon be home to Zinburger Burger and Wine Bar.

Contemporary and upbeat, the restaurant’s menu will feature mouthwatering choices that include a namesake Zinburger topped with Manchego cheese and Zinfandel braised onions; a Samburger topped with maple bacon, American cheese and Thousand Island dressing; and a Kobe

Elevation Burger Moorestown (888) 291-4620 Bobby’s Burger Palace Cherry Hill (856) 382-7462 Jake’s Wayback Burgers Voorhees (856) 210-6021 Five Guys Cherry Hill (856) 488-8433 COMING SOON: Burger 21 Voorhees Smash Burger Glassboro Zinburger Burger and Wine Bar Cherry Hill Mall

burger with tangy cheddar and wild mushrooms.

Add to that the highly anticipated spring opening of Burger 21 in Voorhees, another tempt-your-palate burger restaurant. It will showcase 21 creative burgers made with ground beef, chicken, turkey, shrimp and fresh tuna.

All in all, today’s burger is truly a feast fit for a king.

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

BEER

21

Brews News

Plenty of area festivals to sample suds Story by JEFF LINKOUS

I

f you’re a newcomer to craft beer, the festival circuit is a good way to get your feet and beak wet. The beer lineups are generally the same thing you could expect to find at packaged goods stores that put an emphasis on craft beer and have good beer managers. But the advantage for festivals is one price to sample many of those beers. The added attraction is, breweries represented at them usually (though not always) have some of their staff on hand to chat about the beers.

Across South Jersey, a brace of festivals – the Philly Craft Beer Festival and Atlantic City’s Celebration of the Suds – remain reliably rooted to that winterspring handoff and have built quite a following since their launches in 2007. While

we’re at it, let’s mention two more events: the more-polished beer affair, the Brewer’s Plate fundraiser, and the Big Brew, which celebrates homebrewers. Here are some more to check out.

PHILLY CRAFT BEER FESTIVAL, MARCH 2, PHILADELPHIA NAVAL YARD Now in its seventh year, the Philly Craft Beer Festival (March 2, Philadelphia Naval Yard) owns the distinction of being the event that marked the return of big under-one-roof brew tests to the area.

(Until 2007, you had to go back to the mid-1990s for them. Seems strange saying that now, given the everywhere-ness of fests these days.)

The festival used to be staged in

Last year’s Big Brew where the American Home Brewer’s Association celebrated National Home Brewed Day.

separate afternoon and evening sessions, when it was held in the ship terminal at the naval yard. Now it’s a single afternoon, under tents on what used to be an airstrip at the naval yard. There’s a general admission ticket, plus an up-charge VIP ticket available that gets you specialty beers from Cigar City Brewing, Boulder Brewing, Dark Horse Brewing and Old Forge Brewing to name a few. Last year, Unibroue’s Continued on Page 22

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

Continued from Page 21

brewmaster Jerry Vietz (in his signature bowler hat) and Dougal Sharp of Innis & Gunn made appearances. http://www.phillycraftbeerfest.com/ tickets.html BREWERS PLATE MARCH 10, NATIONAL CONSTITUTION CENTER, PHILADELPHIA The Brewers Plate is beer and food, and food and beer, in a locavore’s delight.

There’s no competition for top billing at the annual Fair Food organization’s

Final S&T BEER

fundraiser. There’s no concession fare, either. Perish the thought. Think of this one as Philadelphia’s version of Savor, the food-and-beer-pairing event put on every year (it moves from Washington, D.C., to New York City this year), by the Brewers Association, the trade group for craft brewers.

Marking its second year at the Constitution Center (the event has kind of drifted around the city over the years), the Brewers Plate will pair beers from 20 independent breweries within a 150-mile

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radius of Philly with foods from 20 area restaurants to help you recognize just how naturally beer and food go with each other. Which is pretty much lockstep.

A beer can take on a whole new profile when you enjoy it with food.

At this event the dishes served can be as expressive as the beers, and vice versa.

And that’s the cool part.

Whereas big beer festivals are good for craft beer’s freshman class, this event is advanced study without losing the thrill of beer. http://www.fairfoodphilly.org/farmtours-events/the-brewers-plate-2012/ CELEBRATION OF THE SUDS APRIL 5-6, ATLANTIC CITY CONVENTION CENTER By crowd size, this event has become the biggest festival in New Jersey. It also has undergone a slight makeover since its inception, rebranding itself as Atlantic City Beer and Music Festival. (Rusted Root and country punk/psychobilly guitarist The Reverend Horton Heat, who of course, has the jump blues boogie tune “Beer,” are the April 6th acts.)

The festival is still split over two days, but last year saw the Sunday afternoon session shift to Friday night, making that session the event’s launch.

The beer lineup is quite serviceable, even if very heavily driven by brews pushed by beer distributors. Last year saw the addition of a Jersey-brewed section,

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Dougal Sharp of Innis & Gunn attended last year’s Philly’s Craft Beer Fest.

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

BEER packaging the home state breweries in one area. That was a mixed blessing: Nice to acknowledge the growth of Jersey-made craft beers (it has been 18 years now), but it inadvertently created an easy-toskip array of booths, as the lure of beers from elsewhere in the country called. The A.C. event can be a raucous affair, with a carnival-like atmosphere. But, perhaps, that’s part of its charm. http://www.celebrationofthesuds.com BIG BREW MAY 4TH, EVERYWHERE What do you get when homebrewers across the world simultaneously make beer? Answer: Big Brew. The American

Homebrewers Association uses the event to celebration National Homebrew Day. Homebrew clubs from all over organize their brewing locations (some of them get quite big) and register them on the AHA website. The event is worth mentioning because the gatherings are a true celebration of beer at the grassroots level and the hobby that helped spark the beer renaissance in America. South Jersey’s Barley Legal Homebrewers club has built up the largest Big Brew event in the area.

But smaller observances are to be found.

The AHA has a state-by-state directory of clubs on its website.

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23

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Jerry Vietz from Unibroue talks with fest goers at last year’s event.

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

Final S&T W I N E

Story by DR. GARY C. PAVLIS

W

hether you are seduced by a big powerful California cabernet or the spicy aromas of a Finger Lakes Riesling, you still have to acknowledge the romance of the Valentine’s holiday. And when it comes to romance, bubbles are the only way to go. And as luck would have it, the new trend in bubbles is pink.

Over the past few years sparkling wine producers have begun to produce a rosé. When some people hear pink they think cheap, sweet wine.

The Rosé wines on the market are not sweet and many are not inexpensive but they are pretty to

look at and wonderful to taste.

The choice of pink sparkling wines is endless as they are made all over the world. But whether you have Champagne from France, a Cava from Spain, a Sekt from Germany, a Spumante from Italy, or a sparkling wine from the United States, they can all be very enjoyable and very different from each other.

I think the greatest value in the world for sparkling wine is a Cava. This is my wine of choice when I am throwing a big party as well as when I feel like bubbles with my sushi on a Tuesday night.

They are crisp, and delicate and the rosé

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

in the world. These wines will cost around $60-$70 and are much more intense and complex in their aromas and flavors. For some people, they may not be worth the high costs but once you have tasted something at this level, it is hard to buy anything else. Actually, all of the wines I have mentioned are very good, but if I had unlimited funds, I would only buy champagne when I want bubbles. My favorites are the Moet & Chandon Nectar Imperial Rosé’, the Veuve Clicquot Rosé’, and the Egly-Ouviet Brut Rosé’ Grand Cru. These wines flow onto the palate with

25

complex layers of red berries, spices, mineral, yeast and toast. They marry power with finesse. A great combination. You have to try one of these at least once.

Lastly, I have to mention a wine I have been using in my wine class at Rutgers University for years. The Banfi Rosa Regale, $22, is an off-dry dessert sparkling wine from Italy that is glorious with any chocolate dessert and my guess is that many Valentine meals will finish with chocolate. If so, this wine is a must and a great way to end a romantic dinner.

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versions have beautiful aromas of strawberries and raspberries. My two favorites are Segura Viudas Brut Rosé at $9.49 and Jaume Serra Cristalino Rosé’ at $8.99. These wines are a great choice for Valentine’s Day, and at that price, a case will set you back less than a $100 and will jumpstart any party.

There are many other wines of choice in that same price category I have enjoyed. The most well known is probably Korbell Brut Rosé’ at $9.99.

This wine has pretty strawberry aromas but I have always thought it to be a little simple in the mouth and not one of my favorites. Recently I have tried the sparkling shiraz wines from Australia. They take a little getting used to because they are very dark red in color and you really can’t see the bubbles very well but the fruit aromas are gorgeous. Try the one called Pink by Yellowglen for $9.99 or the Paringa Sparkling Shiraz at $11.99.

I recently poured the Paringa at a national conference tasting and the response was incredibly positive. For something different again, I would try the Z Spumante Rosé from Zardetto in Italy. This wine is raspberry pink in color with aromas of cherries and red currents. Beautiful and only $15.99.

The United States produces some very fine rosé’ wines at affordable prices. The standard that I have been buying for years is the Chandon Rosé’ which costs $17.99. Chandon has its roots in France with the house of Moet Chandon and is always a good choice. (FYI: this is a must stop when visiting Napa Valley as they give a great tour.) I am also very fond of the Mumm Napa Brut Rosé which may be a little more powerful than the Chandon and also a little more forward in its fruit flavors. The cost is around $21. My new favorite from California is called J Brut Rosé. Even the bottle is beautiful and the wine explodes with a mesmerizing cascade of bubbles and strawberry aromas.

This wine will set you back about $30.

I would be remiss if I didn’t include some serious rosé wines in my recommendations. And for serious sparkling wines you have to go to with champagne from France. They are not cheap, but they are the best

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Ten joints where you can experience St. Paddy’s Day madness Story by JEFF LINKOUS

St. Patrick’s Day … let’s face it, March 17th has become a barpromotion holiday (are you listening Cinco de Mayo?), draped in Kelly green and wrapped in the run-up notion that Guinness is the only stout worth drinking.

Most establishments are going to be embracing the holiday, so things like corned beef and cabbage on menus and that Guinness on tap aren’t going to be hard to spot.

Nor will drinks like Irish Car Bombs. (Alas, two stereotypes in one.)

For some that can be a blast (no pun intended), for others, well, St. Paddy’s can come off as a bit of a cliché. But the bright spot is, rules and norms are meant to be broken. So if you’re going out on St. Paddy’s Day (it’s a Sunday this year), do yourself a favor and write your script: Skip the Guinness draft (unless you’re so totally dead-set on having it or you get lucky and find the better-tasting Guinness Foreign Export version) and enjoy the night (or day) out.

Here are some options that weave in and out of the “you gotta go to an Irish bar” script for the day and remember, drink responsibly:

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

DESTI NATION

27

DINING

T

The Pour House 124 Haddon Ave., Westmont (Haddon Township)

he Pour House is a go-to bar for craft beer enthusiasts, who respect its rotating draft lineup and put confidence in the bar’s bottled-beer offerings, which speak to the West Coast IPAs and Belgian-style ales that remain quite popular. The servers know their stuff, which is a must for places that seek to escape craft beer basics’ pull of gravity.

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2 South Centre St., Merchantville

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nother South Jersey beer-centric bar nestled in the brick confines of historic Collins and Pancoast Hall, a kind of everything place (post office, entertainment hall, hardware supply) to the town of Merchantville. Blue Monkey is wellknown to beer aficionados, but it has something to offer winelovers as well.

609-387-3700 www.crabeatery.com For Complete Menu

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We serve both North and South Indian Items from Idli, Dosas to a variety of entrees including Hyderabadi style Dum Biryani.

Try out our very popular dinner “Thali”!

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

Final S&T

DESTINATION

Connie Mac’s Irish Pub

Village Pub

800 South Crescent Blvd., Pennsauken

5 Village Center Drive Swedesboro

T

heir logo is clever and inviting – the L’s in Village make up a small house, with an entrance. The pubgrub menu beckons, too, giving burgers some specialty treatment, plus a Guinness-glazed meatloaf.

Bottled crafts and drafts with some Belgian styles (imports) that have become so popular in the Philly environs.

A

pub-and-grub fixture in Pennsauken, Connie Mac’s features its Irish roots year-round (i.e. shepherd’s pie, a Guinness-braised beef dish and potato soup) but the place pumps things up for the occasion: ham and cabbage, Irish music and Irish red ale (Harpoon’s version last year).

Like the big macro brews of Bud Light, Guinness stout is a fixture. But there are worthy craft brands on draft and in bottle, too: Allagash, Breckenridge, Stone and Great Lakes, plus regional brewers like Yards, Lancaster, Dogfish Head, Yards and Troegs.

Doc’s Irish Pub

Dubh Linn Square 482 Evesham Road, Cherry Hill (also a location in Bordentown, 167 Route 130)

B

angers and mash, shepherd’s pie, Guinness beef stew … Feel like curling up with a copy of Angela’s Ashes while you eat? The Square is a suburban kind of bar, one you would logically expect to find positioned in retail corridors, but don’t be fooled. It rises above that, and boasts a craft tap lineup of regionally brewed favorites like Flying Fish, Yards, Sly Fox and Victory, plus Oregon-made Rogues.

Less exciting, and more mall-like, are the transitional beers of Smithwick’s, Harp, Blue Moon, Yuengling and Guinness. Your granddad’s beers are served as well, i.e. Bud and Miller and Coors Light.

DINING

B

100 Jones St., Burlington

agpipes and Irish music are a staple here for the St. Patrick’s Day observance, but the Celtic cuisine (plus sports bar fare) precedes it. Regional craft beers like Blue Point, Victory and Flying Fish, plus Samuel Adams seasonals fill out the beer lineup that’s heavy on usual suspects Guinness, Harp and Smithwick’s.

The Irish Mile 350 Haddon Ave., Haddon Township

A

n Irish place that embraces pizza (hey, remember, stir the pot, mix the script up). But that’s probably more an expression of the Irish Mile’s menu playing to bar and grill stylings (not to mention takeout category).

For beer drinkers, the real attraction should be the tap lineup, an approachable list that will speak to veteran craft beer enthusiasts (beers by Stone, Oskar Blues, Dogfish Head), locavores (Flying Fish, Troegs, Yards, Victory, Weyerbacher and Fegley’s), as well as the ubiquitous Guinness

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

DE S T I N AT I O N D I NI N G

29

Oaklyn Manor Bar & Restaurant 198 W. Clinton Ave., Oaklyn

M

ongo fries – laden with sharp cheese, ranch dressing and chili powder. Doesn’t sound much like St. Patrick’s Day, huh?

Break with tradition, unless your traditional St. Paddy’s Day is a cozy bar that’s all about ambience.

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High Street Grill 64 High St., Mount Holly

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igh Street was a beer savvy bar/ restaurant, hosting upscale beer dinners before bars started adding a bazillion taps and brands. They’re still on top of things, with a nice tap mix of regional/New Jersey craft brands plus cuisine prepared with beer.

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

IN

He’s a dad, a chef and a man who loves his ribeye. Meet...

Chef Markese Beverly Claim to fame: Executive Chef of The Chophouse Zodiac sign: Capricorn Favorite movie: The Last Dragon Favorite TV show: “Boardwalk Empire” Favorite food: Mexican Favorite Pastime: Deep-sea fishing

Final S&T

THE

KITCHEN

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

IN

THE

31

KITCHEN

Q & A JE: Was your mother a good cook?

M.B. Mother (Good Cook), Grandmother (Great Cook).

JE: What’s your favorite word?

M.B. “Duders,” my son’s nickname.

JE: Who would make a better date: Rachel Ray or Julia Child?

MB: Julia Child of course! She is the mother of bringing classical French cooking to the United States and she was a spy. How can you top that?

JE: What would you do if you had a time machine?

M.B. I would pick up Bill and Ted and have an excellent adventure.

JE: What is your worst kitchen accident?

M.B. Puncturing my hand with a scimitar (a sword as seen in Jake and The Never Land Pirates).

JE: Do you like Jerry or Tom? M.B. Tom, he was too cool for his time.

JE: If you could speak to one type of animal, what would it be?

M.B. I would ask a chicken “Why do you taste like everything else?”

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

M.B. Sports fisherman.

JE: What was the best thing before sliced bread?

M.B. Unsliced bread.

JE: What belongs in a mirepoix?

M.B. Celery, onions and carrots.

JE: You’re stranded on a desert island. What food can’t you live without and you can’t say water.

M.B. 30-day, dry-aged bone-in rib eye, cajun rubbed with horseradish cream sauce.

JE: Do you speak with your dog/pet?

M.B. Always, don’t you?

JE: What are you famous for?

M.B. My lobster and crab mac and cheese is OUTRAGEOUS!!!

- Mary Price

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Final S&T WHAT

W E’RE

DRINKING

A Liquid Threesome (price: $3,000). The perfect threesome of Cristal Rosé champagne, Hennessey Ellipse and 150-year-old Grand Marnier. Served with 23-karat gold flakes and liquid gold syrup.

Photography by GENE KOEHLER

I

n Sin City, you can order a ménage a trios (the liquid kind) that is peppered with 23-karat gold flakes. With that price point, it’s a good that things stay in Vegas.

Around South Jersey we got a perfectly respectable ménage a trios at The Chophouse in Gibbsboro. And don’t get your knickers in a bunch. The heady name comes from the mixing of three spirits.

– Mary Price

INGREDIENTS: • 2 oz Hennessy • 1 oz Amaro Nonino • 3/4 oz Luxardo • 1/2 oz Bittermens Citron Sauvage Liqueur • 1/2 oz Fresh Lemon Juice • 1/2 oz Simple Syrup • 1 Dash of Bitter Truth Aromatic Bitters DIRECTIONS: 1. Shake ingredients and pour over ice (preferably one large ice cube to avoid dilution).

2. Serve in a highball glass. No garnish.

IN STORES

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

33

1.

2.

Kiddie kitchens 3.

Junior chefs can use these gadgets to accomplish a bunch of tasks from measuring to decorating

4.

5.

1. Gingerbread Party Kit, Pottery Barn Kids, $22.99, Potterybarnkids.com 2. Curious Chef’s cupcake decorating kit, $24.99 Curiouschef.com 3. Kuhn Rikon Kinderkitchen Duck Snippers, $18, amazon.com 4. Head Chef’s kitchen tools for kids, $9.99 each, cookswarehouse.com 5. Kuhn Rikon measuring scoops, shaped like mice, $14, KuhnRikon.com

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cpsj.com/jerseyeats FEBRUARY/MARCH 2013

Final S&T

NEIGHBORHOOD EATERY

Pour House

T H E

F

Photos by GENE KOEHLER • Story by KATIE KALVAITIS

rom stouts to Hefeweisen to India Pale Ales and plenty in between, The Pour House in Westmont boasts 20 draughts of quality craft beers and 141 craft bottles. In 2012, the bar and restaurant offered customers 601 different beers on tap, according to general manager Remo Croche.

“We pride ourselves on having a very good beer list,” said Croche, who develops the list with bar manager Mike Chapman. Beers worth special mention include the limited Stone 12.12.12 Vertical Epic Ale (Stone Brewing Co.), a Belgian strong dark ale, and Bruery Rueuze, a Belgian sour ale.

This joint is likely already on the map for local craft beer aficionados, but the crowds still flock to The Pour House since its 2009 opening.

On a recent Friday night, the parking lot of the Haddon Avenue establishment was full and the crowd was two-deep at the bar. With a short wait for a table for dinner, I passed the time by imbibing. In the mood for something seasonal, I opted for the Moo-Hoo Chocolate Milk Stout

by Augusta, Ga.-based Terrapin Beer Company. The unique brew is made with rich cocoa nibs and shells. (Full disclosure: My order was based on the name alone.)

At first glance, the extensive beer list might seem overwhelming. Knowledgeable staff and (two!) free samples can help narrow the choices. For the novice drinker, Croche suggests starting with the Victory Lager or Allagash White, a year-round Belgian wheat beer. The Pour House sells “an insane amount” of Allagash White, according to Croche.

Runners-up on the most-popular list are the IPAs and whichever Flying Fish is on tap. “The Pour House sells more Flying Fish than any bar in the world,” he said of the South Jersey-based brewery.

Beer is also an underlying theme in the food at The Pour House. In January, the restaurant unveiled an updated menu

IF YOU GO The Pour House 124 Haddon Ave., Westmont www.pjspourhouse.com 856-869-4600 The ever-changing draught list is updated on the website and social media pages, so check regularly.

Facebook.com/ ThePourHouseNJ Twitter.com /ThePourHouseNJ

Since opening in 2009, The Pour House is a go-to joint.

FEBRUARY/MARCH 2013 cpsj.com/jerseyeats

35

NEIGHBORHOOD EATERY

The burger-centric menu has 13 options.

beer follows seasonal trends. Right now, Croche said, colder temperatures are bringing in customers asking for heavier, darker beers like porters and stouts.

The staff here is eagerly anticipating the release of Tröegs Nugget Nectar, a hoppy red ale, at the end of February. “The Nugget Nectar is only released this one time a year. It’s very sought after. We’ll get just five kegs,” he said. Lately, flavorful hard ciders, like Crispin Artisinal Reserve Honey Crisp, brewed in Minneapolis, are getting a lot of attention.

“We like to think that The Pour House is part of the reason craft beer has

BEER 101

with 11 new items.

The burger-centric menu has 13 options, ranging from beef, sirloin and brisket to salmon, tuna and mushroom.

Hands down, the most-ordered burger is the aptly named Pour House Burger ($10.49), with Vermont white cheddar and caramelized Guinness onions. The beer masters here suggest washing it down with a Victory Prima Pils. Another standout is the Jersey Burger ($10.99), topped with pork roll, American cheese, a fried egg and beer mustard.

The kitchen also turns out a variety of flatbreads, like the Pesto Chicken ($9.49), with basil pesto, fresh mozzarella, roasted red peppers and parmesan cheese, and sandwiches, including Grilled Ham and Brie with Tomato Soup ($9.99) and the new Zippy Chick ($9.99), made with grilled chicken, roasted salsa, avocado, pepper jack cheese, romaine and spiced aioli on toasted brioche.

Healthier options are available, such as hummus served with warm pita, carrot and cucumber chips ($7.99) and a selection of four salads (ranging from $8.99 to $10.49).

Bar snacks and little bites were coming out of the kitchen at a lightningfast pace on this particular Friday night.

Think, chips and house-made French onion dip, pretzel bites with smoked cheddar and ale cheese sauce, pierogies, and shoestring fries topped with American cheese, pulled short rib and onion gravy.

Reasonably priced food and drink specials throughout the week are an added draw. Buck-a-Shuck Wednesdays promise a variety of fresh oysters for just $1. “The raw bar sells 2,200 to 3,200 oysters every Wednesday,” Croche said.

Everyday drink specials include Flying Fish and Victory Lager drafts for $3.50 and Tröegs Hopback drafts for $4.

Special events hosted by The Pour House also bring more attention to craft beer. This year will mark the fifth annual Pour-a-Palooza craft beer festival. In the summer, 30-plus brewers convene in the parking lot and bring tastings for everyone. There are also smaller events throughout the year, like brewery tap takeovers.

Like most foods and beverages,

blown up in this area,” Croche said.

The Pour House is owned by PJ Whelihan’s Restaurant Group, which has a variety of other bars and restaurants in South Jersey. Croche said the change from Dockhopper’s to The Pour House in 2009 provided a new concept for Camden County that placed focus specifically on the beer. The decision seems to have worked, as a second Pour House location is set to open in Exton, Pa., later this year.

“We think craft beer bars can take themselves too seriously,” Croche said.

“We’re all just here to have a good time.”

• Craft brewers are small brewers.

• Today, 97 percent of more than 2,000 breweries in the United States are small and independent.

• American tastes are changing. Research has shown that beer drinkers are shifting to more robust beer styles and seasonal beer is one of the top-selling craft beer categories.

• American craft brewers are known for making fuller-flavored ales and lagers.

• The Brewers Association has defined more than 100 different beer styles.

• Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent.

• Craft beer is generally made with traditional ingredients like malted barley; interesting and sometimes non-traditional ingredients are often added for distinctiveness.

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Hours: Wed-Sat 4-9:30pm & Sun 3-8pm

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