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contents
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featured 102 A Comminity
Garden at Lake Manahawkin
open house
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Shore Bathroom Style
20
Timeless Design
28
Sylishly Shaded
36
Feels Like Summer
46
Buried Treasure
56
Fall Into Winter Gardens
62
Unconventional Coastal Interiors
25
Superior Craftsmanship, Commitment to Building Excellence & Customer Satisfaction
609.978.8855 | JDMAndrews.com | Manahawkin | Long Beach Island bay-magazine.com 5
contents
126 | PHOTO BY ANN COEN
get the look 78
Five Ways to Beat the Heat
82
Generations of Style
98
Let’s Get to the Core
| PHOTO BY ANN COEN
98
weddings 113 Clothing Optional 118 Wedding Bliss 126 The Rehearsal Dinner 134 Signs of Love 6 BAY MAGAZINE FALL 2016
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| PHOTO BY ANN COEN
Š2016 California Closet Company, Inc. All rights reserved. Franchises independently owned and operated. NJ Lic.#13VH01080100, PA Lic.#PA049653, #13VH01142500
Your home is a sanctuary and should be as beautiful as you can imagine. Let California Closets design a custom system just for you and the way you live, and help make your dream home a reality with our exclusive materials and exceptional designs. Visit our showroom or call us today to arrange your complimentary design consultation.
CRAN B U RY
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contents feed your mind
182
140 Easy Breezy Summer Supper 160 Arlington Q&A 164 Inside Black-Eyed Susans 171 Could You Do Me a Flavor? 174 Inspired Goodies 178 Healthy Indulgence
did you know? 182 Oyster Mystique 186 LBI Arts Council : Sara Seltzer 190 Saving Mordecai
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196 Victorian Beach Haven 200 Off Season
TODAY you will make the world your playground. Remote islands. Distant shores. Foreign lands. They are all within reach aboard your new boat. Take control of the day and savor moments both rare and unrivaled. Then, prepare to do it all over again TOMORROW
FIND YOUR DREAM BOAT AT MARINEMAX MarineMax Ship Bottom 214 West 9th Street I Ship Bottom, NJ 08008 (609) 494-2102 I www.marinemax.com/shipbottom
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FOUNDERS NOTE
| PHOTO BY RYAN JOHNSON
As a new season begins, we look back on another great summer on Long Beach Island. The shoulder season offers opportunities to relax and reflect, or to fish, surf, and also attend all of the region’s great fall festivals. Check out our OFF SEASON section to learn more about these events and see pictures from last year’s festivals. It may be known as the off season, but it is truly one of the island’s most vibrant and fun times. In this issue of bay magazine find a fascinating article about the Mordecai Land Trust, our continued column by the LBI Arts Council, a piece on local bay oyster farmers as well as a fascinating story on the history of the victorian homes in Beach Haven. Be sure to read about transitioning your garden into the fall and winter seasons. An article that is also very important to us is the piece on the Hunger Foundation of Southern Ocean County which helps the 19.3 percent of children who go to bed hungry in Ocean County.
- The Founders
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F A L L 2016 CO-F O U N D E R | C H A I R M A N | P U B L I S H E R Gary Henderson C O - F O U N D E R | C R E AT I V E E D I T O R I A L D I R E C T O R Farrell Henderson V P O P E R AT I O N S Luellen Henderson VP PUBLISHING Brad Bargiel VP PUBLISHING Allison Henderson EDITOR Scott Dunleavy PHOTOGRAPHER Ann Coen CONTRIBUTING EDITOR Jennifer Begonia CONTRIBUTING WRITERS Amanda Toth. Chris Gaydos Christine Florio, Allison Eckel Angela Andersen, Megan Dramis, Katie Hood, Peg Reynolds, Matt Bur ton, Adam Binder, Emily Warne, Rosemarie Scalzo,Christian Koerwer, Christine Lagattuta For a digital copy of bay magazine visit our website at
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necessarily those of the magazine. For adver tising inquiries please contact info@bay-mag.com bay-magazine.com 11
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Creating Custom Outdoor Living Spaces by the Sea
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iving in the indoor and outdoor spaces of your home has never been more peaceful, or possible, with Reynolds Garden Shop, Floral Market, Nursery & Landscaping.
Whether you’re a D.I.Y. gardener, or collaborate with Reynolds’ landscape design professionals, they’ll make your home truly a one-of-a-kind showplace. We magically blend nature’s unique features with the architecture of your home to create a peaceful oasis your entire family will love. Call or stop by today and let Reynolds create something extraordinary.
Scan this code with your smartphone to see our portfolio.
Design Studio Inside Oskar Huber at 101 West 8th Street, Ship Bottom 201 East Bay Ave., Manahawkin • 609.361.1300 ReynoldsGardenShop.com • ReynoldsLandscaping.com
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Shore Bathroo Styles 14 BAY MAGAZINE FALL 2016
OPEN HOUSE
| BY CHRISTINE LAGATTUTA, TLC KITCHEN & BATH
Let’s face it: you have a beach house and everyone loves to visit. It’s a place to gather with friends and family to enjoy the sun, surf, and togetherness. With that being the case, bathrooms are often on the small side. To accommodate as many guests as possible, space usually goes to more bedrooms and living space as well as the kitchen.
om
Even in new construction, the master bath is the largest with the guest bathrooms staying minimal. So what can you do to help your guests enjoy a larger feel in the bathroom and provide that beachy vibe? Let’s start with the shower. Open up your space by getting rid of the old fashioned shower curtain and fiberglass shower insert. Use a frameless clear glass shower door or add a fun twist with a barn-style sliding shower door. The bathroom will feel longer or wider with no major construction required. Inside the shower, tile is the way to go. We are seeing more muted tones, including grays, as well as stone textures. Tile the walls fully and even tile the ceiling. The pebble shower floor is still a great detail that massages tired feet while you shower. A shower seat is definitely a must; it’s a place to rest, place spa-style products for guests, and necessary so ladies can get a good leg-up to shave for bathing suit readiness. Just a corner pie-shape seat will do the trick—no need to take up lots of room. Add a bay-magazine.com 15
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rain shower head for even more of the outdoor feel and throw in the regular shower head or a hand-held as well. To tub or not to tub: that is another question. One tub in the house is still needed for the kids and grandkids, and for a leisurely soak every once in a while, but the big jetted tub is not popular any longer. These are being removed to make room for large walk-in showers. If space is not an issue, deep soaking tubs with a striking profile add a high design feature. Tile on the floor is really the only option for a bathroom, but the selections are endless. Tile that looks like wood with grain texture makes a great choice. How about a gray shade that looks like driftwood alongside a crisp white vanity? You can’t go wrong with the classic white tile floor, either, choosing a high gloss or matte
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finish to change up the texture. Pair white floors with a wood vanity that resembles teak or weathered wood. Chrome and brushed nickel are still strong favorites for fixtures, giving the bathroom a little sparkle and brightness. Pops of black, oil rubbed bronze, and rose gold can offer great contrast every once in a while. Altogether, your guests can enjoy a custom feel even in a small space. You’re sure to get compliments with bathroom updates!
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www.kbtlc.com www.kbtlc.com www.kbtlc.com 209 N Long Beach Blvd 209209 N Long Beach Blvd N Long Beach Blvd Surf City, NJ 08008 Surf City, NJ 08008 SurfPhone: City, NJ 08008 609-494-5990 Fax: 609-494-5290 Phone: 609-494-5990 Phone: 609-494-5990 info@kbtlc.com Fax: 609-494-5290 Fax: 609-494-5290 info@kbtlc.com info@kbtlc.com
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Exceeding Expectations
20 years for over
From concept to completion; whether your project is a simple rejuvenation, a complete renovation or new construction, we design and install cabinetry and counter tops for every room in your home, inside and out. Our specialty is a design experience which delivers a room that is a perfect fit for your lifestyle and budget. We invite you to visit our showroom in Surf City to view our full line of cabinetry and the largest collection of unique cabinet hardware in the area. Serving LBI and the surrounding areas. Showroom Open Monday to Thursday 9am to 5pm and Friday 8am to 4pm Evenings & Saturdays by appointment
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T I M EL ESS
DESIGN Inspired by the historic Seven Sisters houses of Beach Haven
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This home—drawn by Jay Madden, built by Skip Toole, and decorated by Wyndecrest Home— was inspired by the historic Seven Sisters houses of Beach Haven. The first of the Seven Sisters homes was designed by architect Henry Reed in the 1920s with six more structures to follow throughout that decade and into the1930s. This residence reflects the timelessness of these homes and even mirrors the gables of one of the historic homes across the street.
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The homeowners set out to create an updated classic and chose a palette of royal, navy, and white punctuated with orange. Driftwood accents and printed “rope” grasscloth are offset by lacquer tables and custom China Seas fabric printed on Sunbrella™. Indoor/outdoor sisal geometric rugs offer a casual elegance paired with the durability of beach living. The understated coastal theme is further reflected in the white coral carefully placed in the kitchen’s upper cabinets. 24 BAY MAGAZINE FALL 2016
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Island Audio/Video in Ship Bottom on Long Beach Island is the area’s premier home theater and audio and video installer. For more than 30 years, we have been working with builders, architects, designers and our valued customers to provide the audio and video experience they are looking for.
www.islandaudiovideolbi.com 26th Street Long Beach Blvd | Ship Bottom NJ, 08008 | 609.494.2540 Open Year Round | Monday- Friday | Saturday by appointment 26 BAY MAGAZINE FALL 2016
IslandAudioVideoLBI@gmail.com
Prudential Zack Shore Properties is now affiliated with Berkshire Hathaway HomeServices.
Same local ownership. Same local commitment.
www.bhhsZackShore.com Barnegat Light Office 29th & Central Avenue 609-494-1776
Beach Haven Office 2900 S LongBeachBlvd. 609-492-7277
Manahawkin Office 675 Route 72 East 609-597-6464
Point Pleasant Beach Office 161 Ocean Avenue 732-899-2181
Ship Bottom Office 1000 Long Beach Blvd. 609-494-7272
Š2016 Prudential Real Estate brokerage services are offered through the independently owned and operated network of broker member franchisees of BRER Affiliates LLC. Prudential, the Prudential logo and the Rock symbol are registered service marks of Prudential Financial, Inc. and its related entities, used under license with no other affiliation with Prudential. Berkshire Hathaway HomeServices brokerage bay-magazine.com 27 services are offered through the network member franchisees of BHH Affiliates, LLC. Most franchisees are independently owned and operated. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.Ž
OPEN HOUSE |PHOTO BY ERIC HANCE PHOTOGRAPHY
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STYLISHLY
SHADED bay-magazine.com 29
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|PHOTO BY JOHNMARTINELLIPHOTOGRAPHY.COM
Privacy and shade are in short supply at most properties on Long Beach Island. To counter these adverse conditions, the pergola provides a solution, and an alternative to traditional planting screens. Pergolas are not only low-maintenance and highly functional, but also aesthetically unifying to the entire outdoor living area. A fixture of al fresco living for over 3000 years, the first pergola design was discovered in Egypt, dating back to 1400BCE. Originally used as a support for hanging vines and sustainable food crops, pergolas served both an aesthetic and functional purpose to beautify the landscape and provide shade from the harsh effects of the desert sun. Having stood the test of time, pergolas remain as useful today as they were in ancient times. While seemingly straightforward, the look and styling of pergolas can vary tremendously based upon the architectural details of the residence and individual preferences of the client. Mark Reynolds, owner of Reynolds Landscaping, offers suggestions and advice to people considering the installation of a pergola.
Where should I locate a pergola on my property? Pergolas can function as a dramatic entryway, transitioning residents and guests from the front to the back of the residence. They can also define an intimate, quiet backyard retreat or effectively segregate the yard into distinct functional areas
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for recreating, dining, and private poolside lounging. Whatever their function, before moving forward with a pergola installation, Reynolds advises that the homeowner first become familiar with local zoning laws and setback restrictions governing the location of “accessory structures,” the official term used for these fea-
tures. Zoning regulations can vary by township, and will help determine the maximum size and legal locations for the pergola. How do I determine the optimal size and shape of a pergola? Once township zoning parameters have been determined, Mark Reynolds
recommends partnering with a landscape designer or architect to determine the best location for the pergola—a spot that will not only complement the unique physical and architectural details of the property, but also create a seamless and unifying property design. The pergola can be square or rectangular, curved or rec-
OPEN HOUSE
|PHOTO BY ERIC HANCE PHOTOGRAPHY
tilinear. It can be L-shaped and nestled into a corner niche to define the outer limits of a backyard patio, or attached to the facade of the residence to blur the boundaries between interior and exterior living. Whatever its shape and location, the only limiting factor governing the pergola dimension is the
maximum length of the structural beams needed to supporting the pergola structure. This length is typically no greater than 28 feet. What materials are used for building a pergola, and how much upkeep is needed? While synthetic or natural
materials can be used in the construction of the pergola, Reynolds strongly recommends the use of red or white cedar wood, or a combination of both products. Cedar is not only durable, naturally beautiful, and virtually maintenance free, but also develops an attractive patina over time. No stain or finish needs to be applied to the wooden
structure; however, if the homeowner prefers the original patina of the newly constructed pergola, oil can be applied to achieve this consistent color effect. Even if a white-colored pergola is requested to blend with a house’s trim and accents, Reynolds still recommends a cedar wood construction finished with a white stain. Natural
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OPEN HOUSE |PHOTO BY JOHNMARTINELLIPHOTOGRAPHY.COM
products, he advises, have a more aesthetic and high-quality appearance and always stand up better to the elements over the course of time than synthetic products. However, if any product is applied to the wood, reapplication will be necessary every few years. What are the advantages of a pergola versus a retractable shade awning? According to Reynolds, there is no comparison between a shade awning and a pergola—the two components are mutually exclusive and do not function on the same level. The goal of the retractable awning is to provide shade from sun, possibly offer color to the exterior styling of the home, and, perhaps, create shelter from rain storms—it has no particular architectural value. A pergola, on the other hand, is a hand-crafted architectural centerpiece that functions not only on a practical level—to provide shade and privacy—but also on an aesthetic level to enhance and enrich the value and appeal of the property on a holistic basis. Finally, what is the typical price of a pergola installation? Size, materials, and the complexity of design are the driving factors in determining the cost of a pergola. The larger the pergola, the greater the quantity of wood needed for the installation, resulting in a higher project cost. Pricing also fluctuates based upon the complexity of the design. An L-shaped pergola, constructed with more individual project components, requires more time to construct and hence will cost more than a simpler rectangular or square pergola. A curvilinear structure constructed with beams bent into a specific shape requires additional time to set and precise construction applications, with associated costs reflecting this advanced workmanship. Regardless of the project parameters and final budget, Reynolds emphasizes that the end result and driving factor for all project installations should be the satisfaction of the client and achievement of the homeowners’ wants and needs. A constant dialog and collaborative environment between client and contractor is essential to ensure that a truly personal, long-lasting, and functional outdoor living space is created.
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You won’t find them in ordinary kitchens. Or at ordinary stores. Sub-Zero, the preservation specialist. Wolf, the cooking specialist. You’ll find them only at your local kitchen specialist.
491A Main St. (Route 9) • West Creek, NJ • 609-296-7889 • anchorappliance.com 34 BAY MAGAZINE FALL 2016
Come home to the broker you can trust!
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36 BAY MAGAZINE FALL 2016
Feels Like
SUMMER |PHOTOS BY DIANNE AHTO GRAPHICUS 14
Simplicity and attention to detail make for the successful design of this family beach house in Surf City. The homeowners enlisted the help of Ann and Sara at The Red Chair in Harvey Cedars, who worked closely with the builder Kevin Engelken of KHE Construction to create a home where the elements of nature serve as the inspiration and create beautiful focal points.
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When the homeowners asked for a home that “felt like summer,” designers Ann and Sara were instantly flooded with ideas. In the master retreat, raffia wall-covering mimics the texture of sand dunes and colors of the sea. The white bed connotes a crisp, sunny day. Both boys’ rooms come to life with water-like prints in blues and teals to evoke surfing and water. Rattan beds suggest a Caribbean lifestyle, and the surfboard art is handcrafted locally. The open floor plan for the kitchen, dining, and main living area is composed of custom furnishings in subdued colors, natural stone, and lighter wood finishes. The driftwood coffee table contrasts with the sleek finish on the pendants hanging over the marble kitchen countertops and backsplash. Marble and stone finishes were carried throughout the house to each of the eight bathrooms, creating a cohesive look even with individual details that set them apart. Another key point in the design plan was creating a sense of seamlessness between the many living spaces. It was crucial that the indoor and outdoor “rooms” work together to make nu-
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merous areas where the family can entertain and relax. While sitting on the rooftop deck at a custom designed acrylic-topped bar that lights up at night, you can hear the ocean waves. Just steps from the bar is a cozy sectional with cushions upholstered in indoor/outdoor fabric and styled with custom sailcloth pillows that feature “LBI” and “08008” graphics to showcase the homeowners’ love of Long Beach Island. The natural, simple, and comfortable design is exactly what the homeowners envisioned. Whether spending time in one of the many outdoor spaces or enjoying the views from the main living area, this family beach home is a perfect place to spend summer days.
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Visit Our Showroom
HIC# 42 13VH01525800 BAY MAGAZINE FALL 2016
Open Monday-Saturday - Closed Sundays 660 E Bay Ave, Manahawkin NJ 08050 609. 597. FIRE www.fireplacesonline.com
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Visit us at www.GAnderson.com
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Pagnotta M
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ARCHITECTURE + CONSTRUCTION
609-361-0011
342 West Ninth Street Ship Bottom, NJ 08008
Oceanfront Homes
609-361-0011
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Open Airy Interiors
Highest Quality Workmanship
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Lagoonfront Homes
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Design/Build Award Winning Architects Highest-Quality Construction Custom Homes Additions/Renovations Since 1990 Free Consultation
Traditional Designs
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Whether you are considering a new home or improvements to your home at the shore, it all starts with a plan. As an architect-led design-build firm we are the first people to call to start the process. We can help you address zoning issues, CAFRA regulations, construction costs, and show you the design potential of any site on the Jersey Shore. 44 BAY MAGAZINE FALL 2016
Build With an Architect
Living.. exceptionally
ww w.GiglioAwning.com (609) 494-3004 Open year round www.GiglioAwning.com (609) 494 3004 Open year round
NJHIC #13VH00891400 NJHIC #13VH00891400
ww w.sunesta.com bay-magazine.com 45
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BUR IED TREA SURE
BUILDING AN OCEANFRONT JEWEL BOX | WRITTEN BY KRISTEN FISCHER
| PHOTOS BY JOHN MARTINELLI
Finding undeveloped oceanfront property on Long Beach Island is a rarity. So, when a narrow plot of land tucked tightly between existing homes in Surf City went up for auction, Michael Pagnotta jumped at the chance to design and build a unique new house for a long-time client who was seeking a new project to develop on LBI. Pagnotta runs the architect-led design/build firm Michael Pagnotta Architecture + Construction based in Ship Bottom, and now looks back with pride at the home he and his team have created. Pagnotta calls this home an “oceanfront jewel box,” because he was able to take a very small, empty lot with limited access and transform it into a striking, contemporary oceanfront retreat.
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BIG DESIGN SMALL SPACE
“The site was tiny and the allowable footprint was very limited, so it was difficult to imagine what could actually be built there,” Pagnotta recalled. Fortunately, small and oddly shaped lots are something of a specialty for his firm. In designing it, Pagnotta said the home “wanted” to have striking contemporary forms because he had to maximize the footprint and volume. The structure supports a reverse living arrangement with a one-car garage on the ground level, and three bedrooms and two and a half baths on the second floor. The third-floor kitchen is circular with 11-foot-high ceilings, while the dining room boasts a curved barrel roof.
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Large fiberglass decks with tempered glass railings offer spectacular outdoor living spaces and views of the ocean on the second and third floors. The home also features a rooftop deck for stunning, panoramic views.
set far off the street, at the end of a long driveway. To make good use of the tight space, Pagnotta rotated the garage to accommodate better entry and exit to the house. While necessary, it also added to the overall sleek, modern aesthetic.
“The inherent boxiness did not lend itself to traditional styles and required that the home be sleek and sculptural with more of a contemporary design approach,” Pagnotta said.
“It’s a smooth process when you have a great client who trusts your vision,” Pagnotta explained.
An additional design constraint was the shape of the lot. Termed a “flag lot,” the buildable area was 50 BAY MAGAZINE FALL 2016
In putting his creativity to work, Pagnotta created a truly one-of- a-kind, exciting home that shows how good design can maximize the value of any site, regardless of its size.
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LBI DESIGN / BUILD FIRM
For more than two decades, David Ash Landscaping has provided unmatched residential design, installation and maintenance services to Long Beach Island and the surrounding areas. From stunning outdoor kitchens, pools, patios, water features and landscaping, we deliver the ultimate outdoor living experience. Let us help you design and build your personal paradise.
CREATE YOUR DREAM ENVIRONMENT
52 BAY MAGAZINE FALL 2016
609.494.7007 | info@davidashlandscaping.com | www.davidashlandscaping.com | License #13VH06147600
OUTDOOR ENVIRONMENTS SINCE 1989
THE PREMIER
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Sh a g r e e n Ne stin g Co f f e e T a b le s, Se t o f 3 , 7 3 7 4 - 7 9 Cr o f t E ta g e r e , 7 4 8 1 - 0 1 THOMAS PAUL | VISUAL Ch a ir . 1 9COMFORT 3 6 - 0 5 T h e Ba| rWORLD’S n a c le M ir r o AWAY r , 7 2 0 8 - 0 0 Sto n e b r o o k e So f a . T r u c k Sh ip m e n t. D9 0 1 - 7 2 * $ N/A
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wyndecrest home interior design & home furnishings the island’s purveyors of the finest names in sophisticated coastal chic
bay ave at 2nd st, beach haven 609.492.7030
54 BAY MAGAZINE FALL 2016
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FALL INTO WINTER GARDENS | WRITTEN BY PEG REYNOLDS
There is something about fall…Maybe it’s just that old back-to-school feeling, but to me fall signifies a fresh start. It is time to clear out all of the spent annuals and get ready to plant. Mums, cabbage, kale, asters, and pansies are just a few favorites. So many of the perennials are at their prime, and are highlighted by the fresh plants that surround them. Fall is also the time to plant your spring-blooming bulbs. Crocus, iris, hyacinth, daffodils, tulips, and allium will be ready for their spring show. Meanwhile, harvest season makes every home feel warm and cozy. Swap your planters for some pumpkins and gourds, stand up a cornstalk, and you’re all set. 56 BAY MAGAZINE FALL 2016
| PHOTO BY PATTI KELLY
Winter gardens can be beautiful if your landscape is planned ahead. Leave room in your garden for winterberry, nandina, hollies, and red twig dogwood and let nature take its course. There is nothing like seeing a camellia or hellebores bloom in the winter to brighten a cold day. You’ll even make the birds happy. Make sure to leave some soil in your planters at the end of the fall season. For the perfect container arrangement, leave the fall cabbage and winter pansies, and add greens from your garden. Choose cedar, juniper, pine, and boxwood for longevity. Add a few branches for height and you will have a welcoming container to last over the long winter months.
Family. It’s a totally different beast.
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Increasingly, the “typical” American family is anything but typical. However you define it, with Merrill Lynch, you’ll be connected to an advisor and a company with a fresh perspective and access to resources to help ensure your legacy for years to come.
The Somers Group Skye J. Gibson, CFP® Assistant Vice President Wealth Management Advisor
Merrill Lynch 3100 Hingston Avenue Egg Harbor Township, NJ 08234
609.484.7101 skye.gibson@ml.com
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Life’s better when we’re connected® Merrill Lynch Wealth Management makes available products and services offered by Merrill Lynch, Pierce, Fenner & Smith Incorporated, a registered broker-dealer and Member SIPC, and other subsidiaries of Bank of America Corporation. Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value The Bull Symbol, Family. It’s a totally different beast., Life’s better when we’re connected and Merrill Lynch are trademarks of Bank of America Corporation. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNER™ and CFP® in the U.S. © 2016 Bank of America Corporation. All rights reserved. ARD76QJT | AD-03-16-0836 | 471385PM-0815 | 03/2016
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For 37 years, we’ve been building custom coastal homes for LBI families. Whether it’s your primary residence or vacation dream house, we’ll take the time to discover your tastes, wants, needs and desires...and deliver a home to you that meets your lifestyle. We’re passionate about providing an exceptional homebuilding experience from concept to completion and beyond. Let us help you envision the possibilities.
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NJ REGISTERED BUILDER LICENSE #042471/HIC#13VH04329200
Image courtesy of Trex®
WE SUPPLY EVERYTHING BUT THE VIEW. It’s more than a deck. It’s an extension of your home. That’s why it’s so important to choose the right building materials. Woodhaven has everything you need to make your outdoor space feel like home, from the finest decking, railings, lighting, and hardware. Whether you prefer natural wood or a low maintenance composite, our experienced team can help guide you from start to finish. So all you need to worry about is relaxing. TO GET STARTED, VISIT ONE OF OUR FOUR LOCATIONS.
Lakewood, 200 James St. 732-901-5518 Manahawkin, 725 E. Bay Ave. 609-597-1118 Point Pleasant Beach, 1303 Richmond Ave. 732-295-8800 Shrewsbury, 845 Broad St. 732-933-0313* *Showroom & Design Center Only
IPE • MAHOGANY • WESTERN RED CEDAR • MCA-TREATED SOUTHERN YELLOW PINE
Ask how to save with 3.5% Sales Tax • Professional Installation Available
WoodhavenLumber.com
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OPEN HOUSE
UNCONVENTIONAL
COASTAL INTERIORS When it comes to coastal interiors, there are several mainstays of design that have continued to be relevant for many years. Weathered woods, durable fabrics, and natural materials remain at the heart of coastal style. Color palettes often pull from sand, shells, sea, and sky with a myriad of cool blues and greens. Drawing from the simplicity of the ocean, white is often the key to a beach palette. But Bobby Huber, Jr. of Oskar Huber Furniture & Design believes there may be more exciting design elements to explore. “Coastal interiors are about evoking a feeling of carefree relaxation, comfort, and, most importantly, having fun. So why not have fun while decorating your seaside home?” says Bobby. He encourages clients to venture outside the traditional coastal color palettes. “Blue, green, and beige make for beautiful coastal space—no doubt about that,” says Bobby, “But those colors aren’t for everyone. And that’s perfectly fine!” Bobby and his design team have the expertise to create coastal looks that are different than what you expect. They’ve put together some unconventional coastal color palettes to inspire your inner interior designer.
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OPEN HOUSE
Fun and Funky Linear designs in complimentary colors are the theme of this inspirational palette. With white as its neutral, stylish pops of orange and navy blue give this color palette an updated and refined appeal.
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OPEN HOUSE
Bright and Bold Don’t be afraid to turn up the volume on your color selection. This vibrant color palette offers an exciting take on sea foam greens, red, and orange corals with energetic patterns and textures. Fun and fantastic, this mix of fabrics offers a lively twist on coastal classics.
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OPEN HOUSE
Calm and Collected Sleek gray and white come together to create a look that is both easy and tranquil. This monochromatic color scheme with sharp touches of silver and a collected mix of textures and shapes exudes serene sophistication.
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OPEN HOUSE
By the Bay With varied tones of beige, gray, and blue, this palette may speak to those looking for a subtle take on traditional coastal design. Casual fabrics and patterns offer a hint of ocean waves and coastal wildlife—ideal for a home on the bay.
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High Contrast Black and white work in impeccable harmony. The stark contrast offers a contemporary take on coastal. With pops of bold patterns and hints of gold and silver, this palette is perfect for a stylish seaside sitting room.
Bobby inspires clients to think outside the box when decorating their coastal home, “Our clients often come to us asking for something different, items that are unique, and furniture that tells a story,” explains Bobby. “With our endless resources and custom order options, we can create the perfect look that our clients completely fall in love with.” Oskar Huber Furniture & Design has a full staff of experienced interior designers that will help clients design everything from a piece of furniture to an entire home interior. Whether you’re looking for a more traditional coastal look, or want to explore unexpected colors for your home, the Oskar Huber design team is available to help you find the look you love. On Long Beach Island, Oskar Huber Furniture & Design is your source for fabulous furniture, thoughtful room design, and complete customization. bay-magazine.com 67
Fabulous furniture. Thoughtful room design. Customized, just for you. Discover the possibilities at Oskar Huber. 101 West 8th Street, Ship Bottom, NJ 08008 (Long Beach Island) | 609-494-8127 oskarhuber.com 68 BAY MAGAZINE FALL 2016
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Shawn MICHAELS & Sue MOLL
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Photo / Ann Coen Photography
PLUS SCREENPRINTING & DESIGN SERVICES
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VINTAGE FINDS & FURNISHINGS
Furniture Refinishing with chalk paint by Annie Sloan
Antiquing.Boutiquing.Flowers
BIRDLAND Gallery
OPEN ALL YEAR ROUND 100 NORTH BAY AVE BEACH HAVEN, NJ 08008 609.342.0159 ARTIFACTSCONSIGNMENT@GMAIL.COM 76 BAY MAGAZINE FALL 2016
Since 1976
u
ch
s Toy
Kites Craft D oll s
Free Gift Wrappng OPEN ALL YEAR 22nd & Long Beach Blvd. Ship Bottom, NJ 609-494-7228 www.haymarketlbi.com
ea
sh
els Rockets od B
lo Kitty H el Pl a
M
ego Games Puz L l zle i s ob ym
Color your life in California Cotton. Stop in and see the whole collection now! 4205 Long Beach Blvd Brant Beach NJ 08008 609.494.2120
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Pl
1
Invest in waterproof makeup! There are all different kinds of waterproof makeup from foundations all the way to lipstick. Best part is you don’t have to break the bank to get good waterproof products. The local drug stores carry them.
2
FIVE WAYS TO BEAT THE HEAT Avoid using powders. Many people make the mistake of using powder thinking that it will soak up the moisture on their skin and make them less shiny. This actually makes your skin shinier in the long run. It also clogs your pores and can cause breakouts.
IF YOU’RE SWEATING, PAT—DON’T WIPE—YOUR FACE! GREAT WAY TO AVOID SMEARING YOUR MAKEUP! 78 BAY MAGAZINE FALL 2016
GOLD LOOKS GREAT ON BASICALLY EVERY SKIN TONE AND EMPHASIZES ANY SUMMER GLOW
3
Less is more but if you feel that you need your full makeup be sure you wear lightweight liquid waterproof foundation. If you use thick foundation and liquid makeup it will clog your pores and make you sweat more.
LESS IS MORE! TOO MUCH MAKEUP CAN CAUSE BREAKOUTS. AVOID CLOGGED PORES WITH THIS TRICK.
4
Focus on your eyes. The sun will give your skin the natural glow and highlights that everyone is after, so take the time in the summer to focus on your eyes. Use natural colors that emphasize your eye color.
TINTED MOISTURIZING CREAM WITH SPF WILL BE THE BEST PURCHASE YOU MAKE ALL YEAR.
5
Smudge-proof lipstick will be your best friend! Especially in the hot weather when you’re drinking a lot and sweating, it will stay put and keep you looking fabulous. bay-magazine.com 79
CHECK US OUT ONLINE!
bay-magazine.com NOT ON THE ISLAND? STAY CONNETED WITH US!
bay bay magazine
magazine
TO ADVERTISE CONTACT US AT info@bay-mag.com
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P
erfectly arranged. & CHIC APPAREL
FLORAL MARKET
2 2 7 E a s t B a y Av e n u e , M a n a h a w k i n ~ 6 0 9 . 5 9 7 . 6 0 9 9 ~ R e y n o l d s G a r d e n S h o p . c o m
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GENERATIONS OF
STYLE |PHOTOS BY ANN COEN PHOTOGRAPHY
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|HAIR AND MAKE UP BY BEACH HOUSE SPA
Flower Crown: Wandering Gypsea Woman’s Dress: 506 Boutique Little Girl Dress: Reynolds Garden Shop
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Flower Crown: Wandering Gypsea Woman’s Dress: Reynolds Garden Shop Little Girl Dress: Reynolds Garden Shop Arbor and Flowers: Reynolds Floral Market 84 BAY MAGAZINE FALL 2016
Flower Crown: Wandering Gypsea Little Girl Dress: Reynolds Garden Shop
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Flower Crown: Wandering Gypsea Woman’s Dress: 506 Boutique Little Girl Dress: Reynolds Garden Shop
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Flower Crown: Wandering Gypsea Woman’s Dress: 506 Boutique Little Girl Dress: Reynolds Garden Shop
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Flower Crown: Wandering Gypsea Little Girl Dresses: Reynolds Garden Shop
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Flower Crown: Wandering Gypsea Little Girl Dresses: Reynolds Garden Shop
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Flower Crown: Wandering Gypsea Little Girl Dress: Reynolds Garden Shop Woman’s Dress: How to Live
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Flowers: Reynolds Floral Market Woman’s Dress: How to Live 92 BAY MAGAZINE FALL 2016
Flowers: Reynolds Floral Market Woman’s Dress: How to Live Little Girl’s Skirt and Top: Reynolds Garden Shop Flower Crowns: Wandering Gypsea
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Beach Haven
7 s. Bay Ave. Beach Haven, NJ 08008 (609) 492-9232
www.howtolivelbi.com
Surf city
8 n. Long Beach Blvd. Surf City, NJ 08008 (609) 361-5333
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0 1 & 5 y t i C f S u r L o n g B e a c h Is l a n d Since 1952
C l o t h i n g , B e a c h S u p p l i e s, a n d G i f t s
In 1952, father and son, Jerry and Carl Joorman, opened a small store near the beach in Surf City, a seaside town located on the north end of Long Beach Island. The Surf City 5&10, sold everything from salt water taffy, to hardware, and beach supplies. After Carl retired in 1992, his daughters Donna and Elizabeth, kept up the family tradition, with that same nostalgic flair,and became the 3rd generation to operate the store. During 2016 we will be celebrating our 64nd Anniversary, we’d like to thank all our customers for their continued support. Check in for special deals and events happening all summer long!
We are located between 4th St and 5th St. in Surf City on beautiful Long Beach Island. 411 N. Long Beach Blvd.Surf City, NJ 08008 | 609-494-1872 surfcity5and10.com
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WE RESTORE HEALTHY SPINE FUNCTION AND PRESERVE QUALITY OF LIFE
W E LC O M E TO FA L L
GET YOUR LIFE
B A C K
INTO THE SWING
FAMILY OWNED & OPERATED SELECTION • EXPERIENCE • SERVICE
M E N S • WO M E N S • J U N I O R S • K I D S S U R F • S U P • B I K E • B E A C H • R E N TA L S
OPEN DAILY YEAR ROUND
SHIP BOTTOM
2800 long beach blvd
ship bottom, nj | 609-494-7368
BEACH HAVEN 823 NORTH BAY AVE
BEACH HAVEN, nj | 609-492-0200 NON-SURGICAL TREATMENT OF SPINAL STENOSIS - HERNIATED DISCS OF THE CERVICAL OR LUMBAR SPINE DEGENERATIVE DISC DISEASE - NECK PAIN WITH OR WITHOUT ARM PAIN
Ted Siciliano, D.C. | Manahawkin Chiropractic Center 720 South Main Street Route 9 South, Manahawkin, New Jersey 08092
609-597-9333 | www.drtedsiciliano.com
.. @FARIASSURFSPORT | @FARIASGIRLS
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LET’S GET TO THE CORE Devon Karvan, owner of Black Sheep Studios, takes classic moves to the next level by incorporating full engagement of the core muscles. Check it out!
SPIDERMAN PLANK CRUNCH Stand with your feet hip distance apart. Hinge forward at the waist and touch the floor with your palms. Next, walk your hands forward into a plank position making sure that your core is engaged and spine is long. DO NOT let your lower back or hips sink in. Draw your right knee to the outside of your right shoulder. Repeat for your left side and return to a plank position when finished. Do 10 reps two to three times. 98 BAY MAGAZINE FALL 2016
PLANK TO PIKE
GET THE LOOK
Start in a plank position with your hands directly under your shoulders and your shins on the barrel or ball. DO NOT let your lower back arch, and keep your feet, pelvis, and shoulders in one long line. On an exhale, pull your abs deeply to your spine and use your abs to fold your body in half, pulling the ball or barrel forward, towards your hands, as your pelvis moves up in the air. Your toes will move on top of the ball or barrel and your back will become perpendicular to the floor, like a handstand. Allow your head to fall between your arms, keeping your neck long and in line with your spine. Lower yourself back into a plank position and do not let your pelvis slide below your shoulders. Do 10 reps two to three times.
PLIÉ SQUAT TO FORWARD LUNGE
Stand with your feet wider than hips-length with your toes apart and turned out diagonally at least 45 degrees. Align your shoulders directly over your hips and place your hands on your hips, or use one hand to hold a barre or chair for balance. Sink your hips, bending your knees no more than 90 degrees, aiming towards your big toes. Pause at the bottom of the move, keeping your torso elongated as the top of your head is being pulled upward. Press into your heels as you return to a standing position. Next, pivot your entire body 90 degrees to prep for the lunge (making sure feet are parallel before starting the lunge). With chest up, shoulders down, and core engaged, lower your back knee to the ground, making sure your front knee is over the top of your foot and your back knee is in line with your hip. Engage glutes and rise up tall to a standing position. Rotate to center to return to plié squat position. Repeat entire movement on the opposite side. Do 10 reps two to three times. bay-magazine.com 99
GET THE LOOK
brands we carry.. DELTOID RAISES WITH RESISTANCE BAND Stand on the middle of a resistance band with your feet slightly separated and knees slightly bent. Grasp each end of the resistance band in your hands approximately 6” from the ends. Leading with your elbows, pull the band upward until your hands are shoulder height. DO NOT change the position of your spine throughout the exercise. Extend your arms back to the starting position to complete one rep. Do 10 reps two to three times.
Tommy Bahama, Carve Design, Stone Fox Swim, L*Space, Joah Brown, Amuse Society, & more!
Best place on the island to get custon LBI coordinate jewelry, watercolor prints, cards, and other custom LBI accessories!
— 6 0 9.467. 5 3 0 6 — 506 N Long Beach Blvd, Surf City
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REAL RYDER CYCLING
â„¢
HALO
BARRE
11101 LONG BEACH BLVD. HAVEN BEACH, NJ |609.207.6484 BLACKSHEEPSTUDIOSNJ@GMAIL.COM WWW.BLACKSHEEPSTUDIOSNJ.COM bay-magazine.com 101
FEATURED
Garden A COMMUNITY
AT LAKE MANAHAWKIN
|WRITTEN BY ADAM BINDER
Hunger and food insecurity continue to be significant problems globally, nationally, and right here in our own community. In New Jersey, one in five children are not sure where their next meal is coming from, and approximately 165,500 elderly and disabled residents rely on food assistance.
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FEATURED
The Hunger Foundation of Southern Ocean (HFOSO.org) has a 20-year history of working in the community to provide much needed financial support to local food banks through fundraising events and donations. Their mission statement reads: “We are a local, all volunteer non-profit organization with a mission to support local food pantries as they assist our residents with their basic food needs, and to help educate the public of the basic food needs of individuals and families in our area.� Food pantries always have trouble keeping up, and often their shelves are almost empty. Food drives and donations help to supply food pantries, and typically focus on non-perishables for obvious reasons. Still, fresh foods such as fruits and vegetables are an important part of a healthy diet and should be provided alongside canned and boxed goods whenever possible.
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FEATURED
In addition to their fundraising events held throughout the year, the Hunger Foundation helps local food pantries through the Stafford Community Garden at Lake Manahawkin. It is the hope of the Hunger Foundation that the Community Garden will promote involvement and increase awareness about the ever-growing need for hunger relief right here in our backyards. This grassroots project also provides fresh, locally grown produce to those in need of food assistance in the community. While donations are necessary to support the garden, volunteers are vitally important as well. After all, what good are seeds and fertilizer if there is no one to plant the seeds and tend their growth? Volunteers of all ages are always welcome, from children to retirees. Hands-on learning about composting, rain barrel water conservation, and more takes place while volunteers enjoy fresh air, sunshine, and community connections. Without diminishing the ultimate goal of feeding those in need, the Community Garden offers many recreational and educational opportunities for the community as well. Volunteering in the garden is a wonderful group activity for local community groups like the Boy Scouts, Girl Scouts, and other clubs and civic organizations. Recreation programs, such as Spring Work Days, Fall Mulch Workshops, Fall Clean Ups, and summer camp day trips bring old and young together, actively building community. 106 BAY MAGAZINE FALL 2016
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“We are a local, all volunteer non-profit organization with a mission to support local food pantries as they assist our residents with their basic food needs, and to help educate the public of the basic food needs of individuals and families in our area.� bay-magazine.com 107
FEATURED
While the Hunger Foundation supports the Community Garden through various fundraising efforts throughout the year, the financial cost of the garden is kept low through the use of repurposed materials and, of course, the work of volunteers. It cannot be stressed enough that volunteers are the lifeblood of the Community Garden. By volunteering, people are not only helping people in need and giving back to the community, but they also learn valuable skills and enjoy the satisfaction of working for a larger purpose. Imagine the lessons learned on a Saturday spent with your children planting, weeding, or watering at the Community Garden! The Hunger Foundation of Southern Ocean is a volunteer-only organization that helps support the following local food pantries: Barnegat Food Pantry, Fr. Ken’s Kitchen at St Mary’s Parish, Greater Tuckerton Food Pantry, King of Kings Church, Lacey Food Bank Program, Ocean Community Church, St. Francis Community Center, and St. Stephen’s Episcopal Church. The Foundation’s vision? “A community where all of our neighbors are free from hunger.” For more information on the Community Garden at Lake Manahawkin and how you can volunteer to help this effort or make a general donation, visit the Hunger Foundation of Southern Ocean website at www.HFOSO.org or call 609-789-5570.
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HAVE YOUR
WEDDING
at THE LBI FOUNDATION OF THE ARTS & SCIENCES
W W W . L B I F O U N D A T I O N . O R G
1 2 0 L o n g B e a c h B l v d . L o v e l a d i e s , N J 0 8 0 0 8 / C a l l 6 0 9 . 4 9 4 . 1 2 4 1 t o S c h e d u l e Yo u r A p p o i n t m e n t 110 BAY MAGAZINE FALL 2016
PHOTO BY ANN COEN PHOTOGRAPHY
Lavish
SALON
HAIR | MAKEUP | NAILS
Specializing in Weddings OPEN YEAR ROUND 609.492.9955 WWW.LAVISHLBI.COM 115 SOUTH BAY AVE BEACH HAVEN, NJ 08008 bay-magazine.com 111
WEDDINGS
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WEDDINGS
CLOTHING OPTIONAL
ERR……LET US CLARIFY!
EVENT COORDINATION, DESIGN AND FAVORS - THREE CROWNS, LBI FLOWERS - REYNOLDS GARDEN SHOP, MANAHAWKIN PHOTOGRAPHER - RYAN JOHNSON - ANN COEN PHOTOGRAPHY VENUE - CB KEANE SCALLOP BOAT IN BARNEGAT LIGHT DRESSES - REYNOLDS, WINK, 506 BOUTIQUE, TULA, HOW TO LIVE
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WEDDINGS
G
one are the days of traditions that require all bridesmaids to wear the same exact dress. For most, the bridal party is made up of friends and family with unique personalities (some a little too unique!) and bodies in all shapes and sizes.
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WEDDINGS
One way to embrace and honor this reality is to give your bridal party options. When selecting your bridesmaids’ dresses, choose several styles. We recommend picking five to ten dresses to assure everyone can find a style they like—short, long, sleeveless, backless, whatever. This will also make the decision-making process less complicated for your favored ladies. Aside from varied dress styles, considerations should also include: color palette, ceremony theme, venue location, and time allocation for backorders and alterations. Whatever your style, traditional or non-traditional, this will be an investment your bridesmaids will happily make if they feel and look great too. Happy shopping!
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“If you can celebrate it, Sea Oaks can accommodate it.”
LODGING
31 Room Inn - On-Site Lodging Open to the public 7 days a week
DINING
Restaurant - Casual to Fine Dining Bar with 9 Flat Screen TV’s & Daily Drink Specials Live Entertainment Friday and Saturday Nights Tiki Bar, Patio, and Grill Room Take Out Available
OCCASIONS
Banquet Facility up to 300 People On & Off Site Catering for any Occasion
GOLF
Award Winning Golf Course Driving Range with Putting & Chipping Greens
Located off of Garden State Parkway Exit 58 99 Golf View Drive • Little Egg Harbor Township, NJ 08087 (609) 296-2656 www.seaoakscc.com bay-magazine.com 117
WEDDING
Bliss
VENUE - SWAN MEADOW FARMS, PEMBERTON EVENT COORDINATION, DESIGN AND FAVORS - THREE CROWNS, LBI FLOWERS - REYNOLDS GARDEN SHOP, MANAHAWKIN PHOTOGRAPHER - ANN COEN PHOTOGRAPHY, LBI 118 BAY MAGAZINE FALL 2016
WEDDINGS
HOW WE MET During the summer of 2011, Billy and I started dating in a place that is dear to both our hearts and is where we call home: Long Beach Island. Coincidentally, it’s also the place both our sets of parents met! After courting for that magical summer into fall, we were quickly approaching our first holidays together. Since I was a little girl, I have been traveling to Kauai with my family to spend Christmas and New Year’s. Billy had already started to fit in as part of the family, so he joined in on the fun that year and the following years. Then, in 2014, our Hawaii trip turned out to be extra special because he popped the big question!
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HOW HE PROPOSED Billy flew into Hawaii the day before New Year’s Eve and made it to the house that evening. We had a lovely dinner, a few Mai Tais, and called it a night. Since the previous Thanksgiving, when Billy had gotten the traditional parental blessing, my whole family had known he was going to propose; they just didn’t know when. That first night in Hawaii they wanted to know if he had the ring, but, in trying to keep the surprise, Billy told everyone the ring wasn’t ready yet, so the proposal wouldn’t happen on this trip. They were pretty disappointed. The following day was one of our quintessential Kauai days: the boys went for an early morning surf and grabbed Kona coffee on the way home. We packed the truck full of beach toys and beer, waited for my brother, Dane, then wound our way down to our favorite beach at the pier in Hanalei. When the standard late afternoon rain shower sent us back to the house, Billy saw his window and devised a plan to get me alone once the rain had passed. He asked if I wanted to hike down to Hideaways Beach. I said yes, but Dane and my sister, Shayna, overheard us and wanted to join in as well. Little did I know what was about to come. We biked and hiked down to Hideaways. Dane jumped in the water to snorkel, and Shay sat down in the sand. Billy asked if I wanted to climb up the rocks and take some pictures. When we were up on the cliff, Billy set up his camera. I thought nothing of it because he does that kind of stuff all the time. We posed for a picture, then he turned to me and asked, “Will you love me forever and ever?” and of course I said yes. After a few minutes, we were still just holding onto each other when I said, “OK, let’s go back down to the beach.” Just then, he dropped to one knee and asked me to marry him. I almost fell off the cliff in shock then said, “Yes!” That night we rang in the New Year and celebrated the official beginning of the rest of our lives together. bay-magazine.com 123
OCEANFRONT WEDDINGS
Located in the Queen City of Beach Haven, The Seashell Resort & Beach Club is nestled along the most beautiful beach on the island and surrounded by dozens of Florida Keys palm trees, perfectly blending tropical splendor with island-sophistication. The Original Destination Wedding Location on LBI.
10 South Atlantic Avenue Beach Haven, NJ 08008 609 492 4611 ext. 312 www.seashellresortandbeachclub.com 124 BAY MAGAZINE FALL 2016
OPEN HOUSE I N T E R I O R
&
E X T E R I O R
D E S I G N
R A W F R E S H
B A R
L O C A L
W E D D I N G
S E A F O O D
R E C E P T I O N S
P R I V A T E R E H E A R S A L
E V E N T S D I N N E R S
COMING...
SPRING 2017
GET AN INSIDE LOOK AT
LONG BEACH ISLAND LUXURY AND ISLAND
HOME DESIGN
C E R E M O N I E S
A T
T H E
L I G H T H O U S E O P E N
Y E A R
R O U N D
D A I L Y
L U N C H | D I N N E R | B R U N C H H A P P Y
H O U R
4TH ST, BARNEGAT LIGHT, NJ 08006 609.494.2100 DAYMARKLBI.COM
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WEDDINGS
THE Rehearsal DINNER Conversation and cocktails flowed easily as family and friends gathered at Sink R Swim’s charming courtyard to celebrate Katie and Daniel’s rehearsal dinner.
|PHOTOS BY ANN COEN PHOTOGRAPHY |STYLED BY THREE CROWNS |FLOWERS BY REYNOLDS GARDEN SHOP |SELECT ITEMS AVAILABLE FOR PURCHASE AT REYNOLDS GARDEN SHOP
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VENUE - COURTYARD AT SINK OR SWIM, HAVEN BEACH EVENT COORDINATION, DESIGN AND FAVORS - THREE CROWNS, LBI FLOWERS - REYNOLDS GARDEN SHOP, MANAHAWKIN PHOTOGRAPHER - ANN COEN PHOTOGRAPHY, SURF CITY MEN’S CLOTHING - SINK OR SWIM, HAVEN BEACH WOMEN’S CLOTHING - 506 BOUTIQUE, SURF CITY
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WEDDINGS
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It was a beautiful LBI summer evening made even more perfect when guests were greeted by a long farm table filled with gorgeous flowers, vintage linens, and silver—a stunning candlebra all set under strands of market lights. Rustic lanterns were placed throughout the courtyard for additional lighting and ambiance. In one corner, an eclectic seating vignette combined vintage and modern pieces, and served as a great photo op for guests as well as separate conversation area. A mix of formal and unconstructed flower arrangements added beauty everywhere your eyes fell.
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No need for a bartender with creative and beautifully displayed cocktail favorites from the bride and groom to be. Guests dined on a simple yet elegant menu from Blue Water Cafe, including artisanal cheese plates, Milano salad, lobster, garlic mashed potatoes and show-stopping gelato. As the evening came to a close, glasses and spirits were raised while family and friends toasted their love and well wishes for Katie and Daniel... A perfect ending to a perfect evening. 130 BAY MAGAZINE FALL 2016
WEDDINGS
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2400 East Bay Avenue Bonnet Island, NJ
637 Provinceline Road, Allentown, NJ
800 US Highway 130, Hamilton, NJ photo
132anncoen.com BAY MAGAZINE FALL 2016 by
1450 East Bay Avenue, Manahawkin, NJ
351 West 9th Street, Ship Bottom, NJ 609-494-9100
www.weddingsofdistinctionnj.com
Photo by Kay English Photography Hair and Makeup done by Bella Donna Salon and Spa
Salon
Spa www.belladonna-salonandspa.com
Hair | Nails | Facials | Massage | Body Treatments | Make Up | Weddings Open All Year Round | Two Great Locations to Serve You Better 2400 N. Long Beach Blvd, Surf City | 609.361.1777 | 31 N. Main St. (Lakeside Village) Manahawkin | 609.978.1414
DON’T BOOK AN EVENT.
Reser ve the entire property for your wedding, party or corporate event. 22 Rooms. Restaurants. Garden Patio. Rooftop O Bar. Much more.
4401 LONG B R A N T
BOOK THE ENTIRE HOTEL. F5014_Daddy O_2016.indd 9
BEACH
B E A C H ,
B L V D. N J
609.494.1300 d a d d y o r e s t a u r a n t . c o m
8/10/16 10:35 AM
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WEDDINGS | PHOTO BY ALISHA SIEGEL PHOTOGRAPHY
Signs OF LOVE
| WRITTEN BY MEGAN DRAMIS
A wedding trend that has evolved over the last few years and is here to stay is the use of wedding signs. These signs can be used to welcome guests, display a wedding program or dinner menu, direct guests to and from ceremony and reception sites, introduce a specialty cocktail, or can even include a favorite quote of the couple. The popular phrase, “Shoes Here, Vows There, Love Everywhere,” is perfect for couples plan-
| PHOTO BY JESSICA COOPER PHOTOGRAPHY
| PHOTO BY ALISHA SIEGEL PHOTOGRAPHY 134 BAY MAGAZINE FALL 2016
WEDDINGS | PHOTO BY DULCE PHOTOGRAPHY
ning a beach ceremony. “Trust Me You Can Dance – Vodka” is a fun and witty sign to display near the bar area or during cocktail hour. Instagram hashtag signs are a favorite among couples encouraging guests to share photographs of their wedding day on social media. Wooden signage and chalkboard signs work beautifully for a rustic wedding, while signage on glass and mirrors compliments a vintage-inspired or formal wedding. Although these mediums are the most popular for displaying signage, there is no limitation to the materials that can be used to create memorable signs for a wedding day. Regardless of the wording or style, a simple sign is sure to add to the décor, ambiance, and personal touches of a wedding. In addition to wedding rentals, Rustic Drift provides custom wedding signage for couples tying the knot in the LBI region. Like their rentals, these signs are often constructed of reclaimed materials and hand-lettered by husband and wife duo, Joel and Megan Dramis. Contact megan@rusticdrift.com for more details.
“Trust Me You Can Dance – Vodka” | PHOTO BY JESSICA COOPER PHOTOGRAPHY
| PHOTO BY ALEX RIVERA (ANN COEN PHOTOGRAPHY
| PHOTO BY ALISHA SIEGEL PHOTOGRAPHY bay-magazine.com 135
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COUNTRY CORNER FARM MARKET BEST PIE’S ON LBI
275 W 9TH STREET SHIP BOTTOM, NEW JERSEY 609 494 0667
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Open Daily in season at 7:30am Pick up a frequent buyers card and save! Located down the alley in Bay Village 9th and Bay Ave • Beach Haven 609 • 492 • 8090
25 flavors of gourmet coffee beans, freshly roasted weekly. Espresso | Lattes | Homemade Iced Cappuccino | Our famous cold brewed iced coffee | Fresh squeezed lemonade
coolbeanscoffeelbi.com Like or Follow Us
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The “newest and freshest” idea in South Jersey. Now open for lunch, dinner and happy hour! Offering a full raw bar with the freshest oysters from the east and west coast as well as steaks from the finest natural angus beef available. 1201 E Bay Ave Manahawkin, New Jersey 08050 • (609) 488-1327 www.oldcauseway.com
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EASY BREEZY SUMMER SUPPER family-style dining, simply prepared | BY JENNIFER BEGONIA WITH HELEN BALDUS | PHOTOS BY FARRELL HENDERSON
Mind
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PROSECCO WITH ELDERFLOWER
SERVES ABOUT 5 INGREDIENTS: 1 bottle prosecco About 4 oz. elderflower liqueur, such as St. Germaine Wide strips of lemon peel DIRECTIONS: Place a lemon peel in each of five or six champagne flutes, then pour prosecco over the peels, leaving room. Add elderflower liqueur to top off each glass and stir. Serve immediately.
....And Hibiscu? Make this lovely champagne cocktail even more fabulously floral! Create a juice from a handful of dried hibiscus flowers reconstituted in hot water and cooled. Add about a teaspoon of the hibiscus juice to each champagne flute.
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WATERMELON-SPIKED
VODKA GIMLET SERVES 2 INGREDIENTS: 2 oz. watermelon juice 3 oz. vodka ½ oz. Rose’s lime juice 1 oz. fresh-squeezed lime juice For garnish (optional): ¼ cup of watermelon in ¼” dice, 2 1” cubes of watermelon, 2 round slices of lime, 2 cocktail picks or toothpicks DIRECTIONS: To make the watermelon juice, place about three cups of cubed watermelon in a blender and run until liquid. Pour the watermelon liquid through a fine-mesh strainer, discarding the pulpy fibers. Set aside the juice. (You may have extra for the next round.) Put half the diced watermelon into each martini glass. In a cocktail shaker, add all the ingredients except garnishes, along with several handfuls of ice. Shake thoroughly and pour through the cocktail strainer into glasses. Garnish with skewered watermelon chunks and lime slices.
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Pla
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The Lodging • Fine Dining • Sushi & Sand Bars
FINE DINING Open Everyday at 5pm Sushi Lunch 12-2pm Daily
THE SAND BAR Open Daily at 11:30am Live Music 3-7pm (weather permitting)
Oceanfront Hotel 30 Engleside Ave Beach Haven,NJ800-762-2214 | www.Engleside.com bay-magazine.com 147
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WHITE BEAN PURÉE WITH ROSEMARY & GARLIC
SERVES 4 WITH LEFTOVERS Fresh rosemary- and garlic-infused olive oil turns a basic can of white kidney beans into a silky, luxurious purée. Enjoy with grilled bread, as described here, and/or fresh vegetables or pita chips. INGREDIENTS: 1 can cannellini (white kidney) beans, drained and rinsed ½ cup extra virgin olive oil, 2 Tbsp. removed to a small bowl for grilled breads 2 5-inch sprigs fresh rosemary 4 large garlic cloves, trimmed and halved Scant ½ tsp. kosher salt Fresh ground black pepper, to taste Good bread TO MAKE: Pour the oil into a small saucepan and place on lowest possible heat on stovetop. Add the rosemary and garlic to the oil. Allow the oil to heat slowly until it is very lightly sizzling the rosemary and garlic. Continue cooking at the lowest heat for 5-8 minutes. Move things around once during cooking, flipping the garlic to make sure it stays very lightly cooked. Turn off the heat and set aside until you’re ready to make the purée. Place beans into the bowl of a food processor. Add salt and pepper. Remove the sprigs of rosemary and any loose leaves from the infused olive oil. Add the “oil-poached” garlic cloves into the bowl of the food processor. Start the food processor and leave running as you add the oil in a thin stream. Run the food processor until the mixture is wholly integrated and creamy in texture. Stop to scrape down the sides while puréeing, as needed. Taste and adjust seasonings. At this point, the purée can be refrigerated until you’re ready to serve it. Take it out of the fridge an hour or two before serving to allow it to come up to room temperature. Meanwhile, cut bread into strips. Brush the strips on both sides with olive oil and season with salt and pepper. Grill bread briefly, just before serving, to get toasty brown lines on each side. TO SERVE: You can serve individual portions of purée with a couple breads alongside, or offer on a platter for sharing. Sprinkle purée with smoked paprika, large-crystal salt, and a few grinds of fresh black pepper, if you like. 148 BAY MAGAZINE FALL 2016
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BAKED FLOUNDER
SERVES 4 It’s bold to break out a baked flounder dish on an island with more per-capita flounder fishing and consumption than most places worldwide. But with great “bay taste” as the bottom line, we’re going for it. And we think you’ll be “hooked.” INGREDIENTS: 1 large or 2 medium onions, diced 2 Tbsp. butter or vegetable oil ½ cup mayo ¾ cup freshly grated parmesan cheese, lightly packed Juice of one-half fresh lemon 2 lbs. fresh flounder (or fluke) filets Cooking spray Salt and pepper TO MAKE: Sauté onion in butter or vegetable oil until lightly browned. Remove from heat to a small bowl. Mix in mayo, lemon juice, and parmesan. Season mixture with freshly ground pepper. Use a sharp knife to cut out the center spine down the length of each filet, giving extra space on each side so that you can pull out the fibrous center altogether. (This trick will ensure no bones make it into your dish. Save the scraps for fish broth or offer as a treat for your local feral cats.) Spray or brush with oil a flat baking pan that you can bring straight from the oven to the table. Lay the strips of fish on the pan, leaving no room between pieces. Lightly salt and pepper the fish. Spread the fish thinly but completely with topping and bake in a preheated oven at 425° for at least 12 minutes or until the topping is browned and bubbling.
Did you know that all flukes are flounders but not all flounders are flukes? Whether it’s officially one or the other is based on which eye migrated where during a fish’s larval stage. Regardless of designation, we do know all flounder is tasty.
TO SERVE: Bring the cooking pan still sizzling to the table and serve family-style.
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SAUTÉED STRING BEANS
SERVES 4 This is a basic preparation (more of a technique than a recipe) for first blanching and later sautéing string beans. The method results in perfect, bright green, tender-crisp beans, and lends itself to many tasty finishes—see the box for ideas. INGREDIENTS: 1 lb. fresh string beans, washed and trimmed 2 Tbsp. butter or oil Salt and pepper, to taste TO MAKE: Fill a large soup or pasta pot with water and set to boil, adding a tablespoon or so of salt once it simmers. When the water comes up to a full boil, toss in the trimmed beans and stir gently. Stir again after a minute. Cook for three minutes total, then empty into a colander and refresh under cold running water until no beans remain warm. Shake out excess water and set beans aside. (At this point, beans can be stored in a covered container in refrigerator until just before serving.) When ready to serve, heat a large sauté pan at medium high, adding the butter and letting that melt until it’s bubbling. Toss in the beans and sauté them, stirring, until warmed through, probably just a few minutes. Season with salt and pepper, if you like. TO SERVE: Present family-style in a large bowl.
Nutty & Nice
Baconify
Lemon-Herb
Asian Influence
Sauté one quarter cup minced shallots in four ounces butter until soft, then toss in the blanched beans, half a cup of fresh bread crumbs, and half a cup of ground toasted hazelnuts. Sauté until beans are hot, about three minutes, season with salt and pepper, and serve. Mix together in a small bowl a dressing made of one tablespoon lemon juice, one teaspoon of zest from a fresh lemon, one tablespoon chopped fresh dill, one tablespoon olive oil, and one teaspoon of Dijon mustard. After heating the beans in olive oil in a large sauté pan, toss them with the dressing, season with salt and pepper, and serve.
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Cook four strips of bacon until crispy, then drain on paper towels, crumble, and set aside. Sauté half a red onion in one tablespoon of the bacon drippings until caramelized, then toss in the beans and sauté until hot. Add the crumbled bacon and season with salt and pepper before serving. Heat sesame or peanut oil in a large sauté pan over medium heat, then stir in two cloves of thinly sliced garlic and sauté until the garlic just begins to brown. Quickly stir in two tablespoons soy sauce and two tablespoons oyster sauce. Add the blanched beans and sauté quickly until hot, sprinkling with one tablespoon white sugar as you stir.
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CORN & CHERRY TOMATO SALAD SERVES 4 WITH LEFTOVER DRESSING Enjoy the brilliant colors of summer with this classic salad featuring some fresh NJ favorites. You can prepare the corn, slice the tomatoes, and make the dressing a day ahead, storing them seperately. INGREDIENTS: About 30 cherry tomatoes 4 ears of corn, husked, silk removed 1 cup extra virgin olive oil ¼ cup white Balsamic or white wine vinegar 1 clove garlic Squeeze of fresh lemon juice ¼ tsp. dried mustard powder or ½ tsp. prepared mustard 1 dash Worcestershire sauce Pepper Salt Garnishes (optional): chives, parsley, scallions TO MAKE: Clean the cherry tomatoes, dry, slice in half across the stem, and set aside. Place ears of corn in a large saucepan and add cold water to cover. Place pan on stove top and set at high heat to bring water to a boil.
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Salt the water. After the water comes up to a boil, turn off the heat and remove ears of corn, setting aside to cool. Once cool, cut the kernels off each ear of corn and set aside. Create a dressing from all remaining ingredients (except garnishes) by adding them together in a lidded jar and shaking the jar until everything is combined and emulsified. (If you make the dressing a day ahead, you’ll need to let it sit out to liquefy again for about an hour before serving.) Prep any herb/green garnishes you like, such as chives for snipping, chopped fresh parsley, or sliced scallions. About 30-60 minutes before dinner, assemble the salad. Mix together the corn and tomatoes in a serving bowl, gently adding about ¼ cup of dressing, or more to taste. Taste and adjust salt and pepper, as needed. TO SERVE: Garnish with snips of fresh chives, minced parsley, and sliced scallions, as you like, and serve in a large bowl, family-style.
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PEACH CRUMBLE SERVES 4 WITH LEFTOVERS This is a recipe for the consummate late-summer dessert, but you can substitute other fruits (apples, blueberries) and nuts (pecans, hazelnuts) to delight guests at any time of year. Soft fruit and rich, chewy-crispy crumb topping offer a decadent and satisfying finish to your meal. INGREDIENTS: 8 large peaches ¾ cup flour plus 2 Tbsp. ½ tsp. cinnamon ¼ cup sugar and ½ cup sugar, separated ½ cup (8 oz.) butter, softened ½ cup oats ½ cup chopped raw nut meats (such as walnuts or almonds), optional TO MAKE: For filling, get peaches enough days ahead of serving that they have time to ripen. For a truly simple crumble, do not peel the peaches. Wash peaches and cut them into one inch chunks, removing any heavy pit fibers from the peach centers. (If you prefer to
peel the peaches, go for it; boiling them for a minute usually makes skin removal easier. Then chunk them and continue with the preparations.) Sprinkle cinnamon, ¼ cup sugar, and 2 Tbsp. flour on the peaches, then stir well. Spray or butter the inside of a medium baking dish, such as a deep dish 9” pie plate or a 9” glass baking dish. Spoon in peaches and level them. For crumb topping, in the same bowl where you prepared the peaches, mix together butter, ½ cup sugar, ¾ cup flour, oats, and nutmeats (if using). Use your hands to make sure everything is well combined. Drop the topping evenly over the top of the fruit. Bake approximately 25 minutes at 350° or until fruit is bubbling and topping is browned and crisp. TO SERVE: Bring the crumble to the table (just out of the oven or at room temperature) and spoon portions into individual bowls. Hit with ice cream or fresh whipped cream on top.
With Blueberries For the filling, substitute about three pints of
blueberries for the peaches and 1/8 teaspoon of nutmeg for the cinnamon, and add the juice from one-half fresh lemon.
With Apples Mix together seven peeled, cored, and sliced ap-
ples in a microwave-safe bowl with three tablespoons of melted butter, ¼ cup brown sugar, and one teaspoon cinnamon. Cover loosely and heat in the microwave for about five minutes, stirring once.
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, fresh seafood authentic italian seasonal specials
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our waterfront dining offers exceptional views sunroom dining, complete with cooling summer breezes. our beautiful location and decadent cuisine create the perfect pairing!
101 Parker Road, Tuckerton, NJ 08087 N 39 34.840’ W 074 20.054’ visit paninibay.com
CHILDREN SHOULD BE HAPPY...
NOT HUNGRY
*According to the latest numbers available from Feeding America
19.3% OF OCEAN COUNTYS CHILDREN ARE FOOD INSECURE
*
Please help us with our vision
“A COMMUNITY WHERE ALL OF OUR NEIGHBORS ARE FREE FROM HUNGER” To Support our efforts, and learn more about our activities. Your donations and participation are greatly appreciated!
The Hunger Foundation had hosted Fundraising Events and received Donations to provide much needed financial support to our local community food banks.
We Proudly Support
Barnegat Food Pantry, Fr. Ken’s Kitchen at St. Mary’s Parish, Greater Tuckerton Food Pantry, King of Kings Church, Lacey Food Bank Program, Ocean Community Chruch, St. Francis Community Center, St. Episcopal Church
Please visit our website - www.HFOSO.org bay-magazine.com 159
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TOMATO SALAD - SASSAFRAS HILL FARM (BARNEGAT) HOMEMADE RICCOTTA, BASIL AND BALSAMIC
The Arlington The Arlington, located at 1302 Long Beach Boulevard in Ship Bottom, offers lunch on weekdays, brunch on weekends, and dinner seven nights per week. With a fabulous array of craft beers and a full bar, drinkers can always find the perfect accompaniment to the New American and internationally-inspired fare produced by Chef Brian Sabarese. Read on for a Q & A with Chef Sabarese, then visit the restaurant to try delights such as the Mexican street corn, bourbon maple lamb ribs, housemade pappardelle, tamarind glazed pork chop, potato-crusted tuna, and more.
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Bay: What is a typical day in the Arlington kitchen? Chef: A typical day starts early with lots of prep, continuing all day in order to be ready for a busy dinner. Bay: Are there any signature drinks you would recommend at The Arlington? Chef: The barrel-aged Manhattan or my favorite, Allagash Curieux.
Bay: When did you realize you wanted to be a chef? Chef: Ever since I was a child, I had a love for food. By the time I was 12, I was taking my mom to restaurants in order to try new things. Then I would come home and try to replicate what I’d eaten. Bay: Is there someone in the culinary world that you admire? Chef: I like Eric Ripert of Le Bernardin, His food is simple and spot-on, and he is always in his restaurant. Bay: Do you have any favorite local ingredient? Chef: I love the Forty North Rose Cove oysters because we get them the same day they are harvested off LBI.
Bay: Besides The Arlington, what are some of your other favorite restaurants? Chef: I go to New York City whenever I have any time off. Ever since I was a kid I’ve been going to NYC to try new things. The culinary culture has always been so advanced there and the chance for disappointment is low. Bay: What advice would you give someone who wants to be a chef or open a restaurant? Chef: Don’t just go to school off the bat. Work in a restaurant first to see if it’s for you. It’s not easy and not for the faint of heart. Most of my best employees started at a young age, washing dishes and learning to prep and cook. Bay: Are there any new and exciting things coming for the Arlington? Chef: We just opened a sister restaurant in Barnegat Light, Daymark. We think that’s enough for now!
POTATO CRUSTED TUNA - SALSA VERDE, NEW JERSEY SQUASH AND PEE WEE POTATOES
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Craft Beer Barrel Aged Cocktails
New American Food
Local Farms
Brunch Saturday and Sunday Happy Hour Daily Oysters Rehearsal Dinners Showers Private Parties Open Daily Year Round
1302 Long Beach Blvd, Ship Bottom, NJ 08008 (609) 494-8848 arlingtonlbi.com 162 BAY MAGAZINE FALL 2016
FRESH SEAFOOD AND HARBOR SIDE DINING
3 3 R D ST R E ET & LONG BE AC H BLV D. B E AC H HAV E N G A R D E N S , N J (609) 492-2319
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INSIDE BLACK-EYED SUSANS |WRITTEN BY JENNIFER BEGONIA |PHOTOS BY FARRELL HENDERSON
Full disclosure from the author: I’ve actually been working at Black Eyed Susans (BES) since late May, helping a few days a week with reservations. This has afforded me an inside look at the restaurant’s activities, although not “during service” when guests are present. I have also been lucky enough to eat at BES three times this 2016 season, so have enjoyed BES from the perspective of a patron. A number of things come up as I consider my time—both working and dining—at the restaurant: 1) the focus on freshness is very special; 2) the eatery takes food and hospitality extremely seriously; 3) if you want to eat with five or more friends or family members, it’s smart to call thirty days in advance of your planned dinner; and 4) I could quite possibly live on their incredible strip steak and house-baked sourdough bread alone. Just this week I walked into the kitchen and noticed a giant bin full of fresh peapods. These were being shelled one at a time by a gloved prep cook. There are no short cuts at BES. They are not buying peas that someone else or a factory has already shelled—their commitment to freshness takes precedence over convenience. (Recently, the proprietors’ son attacked the peas at the mise en place, just one example of how a child of two chefs may engage his palate differently than most five-year-olds.) Chef Christopher Sanchez cleans giant whole tuna himself, skillfully portioning the gleaming ruby-red fish a few hours before it will sit, perfectly cooked to order, on a diner’s plate. (One of Chris’s favorite cooking techniques that home cooks can practice? Using a cast iron pan to get a good sear on fish and achieve a different caramelization than you can with a stainless pan.) Gnocchi is rolled and cut daily into lovely pillows for a sumptuous appetizer with hand-pulled 164 BAY MAGAZINE FALL 2016
GRILLED OCTOPUS GRILLED OCTOPUS WITH NAVY BEANS
FEED YOUR MIND
chunks of lobster, sautéed broccoli rabe, garlic, and a dusting of Calabrian chili. Caramel is cooked by the pastry chef, not poured from a jug or can. Although when I first arrive to take messages, return calls, and work the reservation system there is a good amount of playfulness (boisterousness) and laughter (hilarity) in the kitchen, as the hours pass, an intense vibe of focused preparation steals over the whole restaurant. By the end of my time there, not only is the kitchen humming to prepare for dozens of scheduled and walk-in patrons, but the front-of-house staff is taking care of tasks within a hushed atmosphere of anticipation. Clean linens are unfurled. Fresh flowers are placed. Glasses are polished. Special guests and guests with special occasions are noted for both kitchen and front-of-house staff. It’s this focused energy, clarity of vision, and attention to detail that makes eating at Black-Eyed Susans so special. There’s also a certain humility in the restaurant’s approach to hospitality: a deep sense of what customers want from a high-end dining experience balanced with a bent for allowing simple goodness to shine through. The dining room reflects this with its rustic chic decor. In early May, before I started working as a reservationist, I sat down with Chef and Co-Owner Christopher, House Manager and Co-Owner, Ashley Pellagrino, and Sous-Chef, Mike Sheel, to interview them for this article. Everything they told me has been born out in reality, personally witnessed by yours truly. A little history: Christopher and Ashley both grew up visiting LBI. They got interested in cooking via summer jobs in high school. After graduating from the Culinary Institute of America in Hyde Park within a few years of each other, they each ended up on LBI. They actually met while cooking at Surf City’s Yellow Fin in the late 1990s. In addition to restaurant gigs, they both ran catering businesses and worked as private chefs for clients on the North End. When the 100-year-old building in Harvey Cedars became available, they decided to go for it” and opened Black-Eyed Susans for summer 2010. Mike, meanwhile, has
lived on LBI since 1976. He chose to become a chef when he realized he “didn’t want to be a plumber like the rest of the men in his family.” Mike’s knowledge and skilled hands serve as critical underpinnings to the business’s success. Christopher classifies BES’s cuisine as New American; his inspiration comes from modern techniques and food trends, and especially from local, seasonal ingredients. In a past article on the restaurant in NJ Monthly, Chris explained: “I like taking ingredients for what they are—from the garden, the ocean, pastures—and not messing with them too much before they get to the table…” As the restaurant’s web site states, “We create menus based on seasonally available ingredients… sourced from local farms, distributors, and fishermen. We believe that the best food is grown locally and with respect for the environment, so we’ve spent the past four years building relationships with farmers and fishermen who fit the bill! We use many organic ingredients, sustainably caught fish and seafood, and pasture raised meats.” The page goes on to list 18 NJ and PA sources for produce. As they seem to do frequently, here the couple has chosen to deflect attention from themselves to the ingredients and providers that make BES’s food so special. Ashley describes how they personally prepare everything, from duck egg pasta to ginger beer to olives. Chris hand-selects fish at the docks, and Ashley emphasizes, “We won’t put tuna on the menu unless it’s coming in here [at Viking Village]. You’ll never find in-season produce at the restaurant that’s not local.” In identifying highlights from their years as restaurateurs, Chris and Ashley talk about how they love working with their teams and doing work that changes daily. They also mention how meaningful it is to them that people drive to Harvey Cedars once a week from Toms River and Holgate (an hour’s drive in summer) to enjoy their food, and how they love it when the farmers, fishermen, and others from whom they source materials come in to eat. bay-magazine.com 165
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Just recently, I got an email message from Ashley requesting I make a reservation for their friend from Rival Brothers in Philadelphia. In scanning the message, a line from this specialty batch coffee provider stood out from the discussion of a pending meal reservation: “I’ll get your coffee roasted and you’ll have it on Tuesday.” This type of relationship is emblematic of how BES does business— Christopher and Ashley find the best product, get it fresh, and develop a friendship with its purveyors.
FLUKE CRUDO WITH BUTTERMILK DRESSING, SUNFLOWER AND POPPY SEEDS, SUNFLOWER SHOOTS, AND NASTURTIUM FLOWER
In the future, Christopher explains, they hope to become purveyors as well: of BES products such as soups, sauces, olives, salt, and their insanely delicious and toothsome sourdough bread. Ideally, they’ll find a way to add more venues alongside their weekly appearance at the Surf City Farmer’s Market on Mondays in summer. They also hope to expand their “bread program” through more production and additional outlets. It’s not that they’re looking to get onto shelves at ShopRite—they enjoy knowing that people are acquiring and most likely eating their products the same day they’re prepared. Speaking of same-day eats, Mike usually prepares what’s known as the daily “staff meal.” When interviewed, all three explain that a good four o’clock meal nourishes everyone through a long shift that can often extend past midnight. (Many restaurants have relinquished the practice of a group meal for staff, instead allowing staff to eat at a discount off the regular menu.) Chris says it’s particularly fun when there’s a surplus of something special and he can offer “staff appreciation day” with everyone eating, for example, BES’s famous crab cakes for staff meal. And staff members don’t just wait for special days to sample the eatery’s finest menu items. The BES kitchen and front-of-house staff proudly dines at their workplace with friends and family members. As anyone who’s ever worked in a restaurant can tell you, it’s an incredibly good sign when a restaurant’s staff members choose to eat at their workplace. Not only does it indicate that they value and trust what’s coming out of the kitchen, but that they want to return to their workplace in their off-time says it all.
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PORK BELLY SEARED WITH RAS AL HANOUT SPICES AND SERVED WITH SWEET FINGERLING POTATOES, MERLOT APPLE PUREE, PORK JUS, AND PICKLED ESCAROLE
FEED YOUR MIND ENJOYING STAFF MEAL JAMBALAYA
STAFF MEAL LAID OUT IN THE PASS
MIKE SHEEL, SOUS CHEF, FOURTH FROM LEFT, AND CHRISTOPHER SANCHEZ, CHEF-OWNER, FAR RIGH
BLACK-EYED SUSAN’S STAFF MEAL JAMBALAYA SERVES 16
Mike Sheel is especially known among staff for his “garlic bread famous in eight states and two countries.” However, he won’t share his secret garlic bread recipe here in bay magazine (or anywhere else, for that matter), so instead offers a recipe that speaks to one of his main philosophies of cooking: use everything edible with no waste whatsoever. As the main staff meal creator, Mike turns all the odds and ends trimmed from restaurant dinners into stocks and the other bases for staff meals, with his dishes usually enjoyed by kitchen and frontof-house workers alongside salad and bread. In Mike’s version of this jambalaya, proffered in late May 2016, the dish featured lamb and lamb belly as the meat. Here, for the home cook, the recipe suggests meat of your preference or a standard jambalaya player, smoked sausage. INGREDIENTS: ½ cup olive oil 2 large onions, peeled and diced 2 poblano peppers, trimmed and diced 3 red bell peppers, trimmed and diced 15 garlic cloves, peeled and sliced 5 ribs celery, diced
3 carrots, peeled, trimmed, and diced 2 lbs. boneless, skinless chicken, diced 1 lb. meat (such as lamb or beef) or smoked sausage, in chunks 1 28-oz. can crushed tomatoes 2 ½ quarts fish stock, chicken stock, or water 6 cups Basmati rice 2 bay leaves 1 lb. firm-fleshed fish, in chunks (or shrimp, if you like) Salt and pepper TO MAKE: In a very large stewpot, heat olive oil over medium heat. Add onions, both types of peppers, garlic, celery, and carrot into the pot and sauté, stirring occasionally, about 15 minutes or until vegetables take a little color. Add chicken, meat or sausage, tomatoes, broth, Basmati rice, and bay leaves, and stir to combine. Bring to a simmer, then turn heat to medium-low. Cover and cook 10 minutes. Stir in fish or shrimp. Cook an additional 5-10 minutes or until rice is toothsome. Season with salt and pepper to taste. bay-magazine.com 167
Cuisine on the Green, the Ocean County Center for Culinary Arts offers a 10-month accelerated culinary skills training program for adults. Our students are excited to prepare a fabulous meal for you made with only the freshest, seasonal ingredients from our local sources. Dine with us and experience innovative education at its best! Register now for classes which begin in September or March. Contact 732.473.3100 x3144 or jlowda@mail.ocvts.org
MONDAY THROUGH SATURDAY 11AM - 9PM SUNDAY: 11AM-8:30PM
RESTAURANT
PUB & GRILL
BANQUETS
The Tuckerton Room
With sweeping views of the Atlantis Golf
With sweeping views of the Atlantis Golf
Aptly named for its collection of local
Course, the Pub and Restaurant are just steps
Course, the Pub and Restaurant are just steps
lure, the Tuckerton Room offers fine din-
away from the putting green. Surrounded
away from the putting green. Surrounded
ing for the most discriminating palettes.
by golden oak and calming earth tones, the
by golden oak and calming earth tones, the
Locally renowned Chef Ian Smith is a
Pub and Restaurant is the perfect spot to
Pub and Restaurant is the perfect spot to
master of culinary ingenuity, pairing the
unwind after a round of golf or a busy day
unwind after a round of golf or a busy day
freshest ingredients to create a dining
at work. Boasting an enviable variety of craft
at work. Boasting an enviable variety of craft
experience you will long remember.
beers, fine wines and spirits to pair with the
beers, fine wines and spirits to pair with the
The Dining Room can accommodate
mouth-watering selection of local seafood,
mouth-watering selection of local seafood,
60 guests; an intimate setting which
fresh seasonal ingredients and made-with-love
fresh seasonal ingredients and made-with-love
ensures a relaxing atmosphere as well
comfort foods, Cuisine on the Green will soon
comfort foods, Cuisine on the Green will soon
as the personal service you deserve.
be your go-to place for dining.
be your go-to place for dining.
261 COUNTRY CLUB BLVD.LITTLE EGG HARBOR, NJ 08087 | 609. 296. 2137 168 BAY MAGAZINE FALL 2016
o pe n y e ar r o und
Adventuresome,
Island Inspired Cuisine
LUNCH | DINNER | HAPPY HOUR | PRIVATE PARTIES
Long Beach Blvd. | Harvey Cedars, NJ 609.494.8191
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FEED YOUR MIND |PHOTOS BY ANN COEN PHOTOGRAPHY | RECIPE BY CRYSTAL DAWN FROBERG
Inspired Goodies
Baking is my heart, my passion, my love. I got it from my sweet Gram. I remember the sound of her hand mixer whipping up the most decadent icing for the gorgeous cakes she always made for us kids.
Her staple cake was a “doll cake.” Each year she would bake a whimsical cake in the shape of a dome, stick a plastic Barbie® in the top and decorate the cake (and the Barbie) until the frosting was transformed into a stunning ball gown of colors and flowers, bows and ribbons. What sweetness that was. And so, as her inspired little granddaughter, I was the kid in the back yard with my mom’s old pie plates, making mud pies and decorating them with colorful flowers from the garden. Now I’ve been baking my whole life. Baking is my meditation. I can get into a trance and just create for hours. It’s a huge creative outlet for me.
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After years of baking for my dear friends and family, my baking business, Passion Flour, literally bloomed! It all started when some of my fabulous girlfriends started asking me to do cakes for their babies and weddings. So the creating began and here I am eight years later, selling goodies all over the place for many people, bellies, and hearts. To me, baking is another form of home. It’s nurturing. It’s a form of sacred ritual and nourishment. It’s also nostalgic and allows me to connect to my roots, exploring the same passion my Gram had for baking as it comes right through my hands. It’s important to me to use organic, local, fresh, and vegan ingredients, along with the secret ingredients: love and joy.
Magic Maple Cake w ith Apple Pie Filli ng Who doesn’t love Autumn and all the treats it brings? To me, it means maple, apple, and spiced everything, all warming my heart immensely. These two recipes always steal the show and all the bellies’ love. Go organic for as many of these ingredients as you can.
Whip up butter with a hand mixer or in the bowl of a stand mixer. Add maple flavoring and cinnamon and continue whipping. Slowly add sugar, ½ cup at a time. Alternate sugar with maple syrup until wonderfully fluffy.
DRY INGREDIENTS 2 ½ c. flour 1 tsp. baking powder 1 ½ tsp. baking soda 1 c. coconut sugar 2 tsp. cinnamon
Decorate with some gorgeous Autumn blossoms and serve!
Stack the cake layer by layer filling in the apple pie goodness and frosting between each layer.
WET INGREDIENTS 1 c. non-dairy milk (rice, soy, coconut, almond – your choice) 2 tsp. apple cider vinegar 1 c. pure maple syrup 1 tsp. maple flavoring 2/3 c. sunflower oil Sweetly add all the dry ingredients into one bowl and the wet into another. Whisk each on their own. Lovingly combine all and whisk until smooth and silky. Butter and flour coat three 6-inch round cake pans and divide batter evenly between them. Bake at 350° for about 30 minutes. Cool and remove cake from pans. FOR THE FILLING Peel and chop four apples. Sauté the apples in a pan with vegan butter, maple syrup, and cinnamon. Sweeten and spice further, as you like. Cool before spreading in between the layers of the cake. FOR THE FROSTING 1 c. organic vegan butter 2 - 3 c. confectioner’s sugar 3 Tbsp. pure maple syrup 1 tsp. maple flavoring 2 tsp. cinnamon
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Open Daily 9am-6pm
-Over 100 varieties of cheese from 13 countries-Cheese spreads, hummus, and bruschetta-Over 20 varieties of crackers-Special jams, jellies, marmalades, chutneys, and honeys-Unique barbeque sauces and rubs-Olive oils and balsamic vinegars-Freshly roasted coffee beans ground to order-Chips, salsas, nuts, snacks and cookies-Salad dressing and marinades-Dried and frozen pasta and pasta sauce-Cutting boards, knife sharpeners, and cheese spreaders1800 Long Beach Blvd, Surf City, NJ 08008 www.thecheeseshoppe.net 172 BAY MAGAZINE FALL 2016
DID YOU KNOW?
COULD YOU... DO ME A FLAVOR?
|PHOTOS BY ANN COEN PHOTOGRAPHY
|WRITTEN BY ROSEMARIE SCALZO AND CHRISTIAN KOERWER
Walking into Barry’s Do Me a Flavor for the first time during the six o’clock dinner rush may be a bit overwhelming. The line stretches from the counter to the door, and patrons sit in the dining room awaiting—or enjoying—their meals. As you take it all in—the mounted fish, the daily specials board, the ice cream counter, the aromas—a friendly, smiling member of the restaurant’s staff armed with a full menu and a list of the daily specials will greet you. This greeting is an invitation to join the Barry’s family, a family that grows each additional day the restaurant opens its door for business. bay-magazine.com 173
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DID YOU KNOW?
The Barry’s family has its origins in 1986. At the age of 27, Barry Baxter and his parents bought the Do Me a Flavor Ice Cream Parlor, which is located in the heart of Beach Haven. Three years later, he added his name to the restaurant-ice cream shop, becoming the sole owner shortly thereafter. New customers often ask, “Is there really a Barry?” Indeed there is, and you can see him in the kitchen preparing the food before it is sent out or bringing out fresh tubs of ice cream for the lines of eager customers waited upon by his wife Nicole and the Barry’s staff. You can even spot their young son, James, enjoying an ice cream cone.
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DID YOU KNOW?
As the Barry’s family celebrates its 30th year, Barry’s has done much to expand the menu while still maintaining its character. From classic cheesesteaks and famous fish tacos to such newer items as the chicken avocado melt sandwich, customers can not stay away.. The meal would not be complete, however, without walking over to the ice cream counter to sample the ice cream. While Barry’s continues to serve Arctic Ice Cream, locally made in Trenton, as it did when it first opened, it also serves YoCreme FroYo and premium vanilla and chocolate soft serve. This year, Barry’s added Chloe’s soft serve, which is dairy, fat, and gluten free. As if 24 flavors and seven different types of ice cream cones were not enough to choose from, you can also treat yourself to a specialty sundae. One of the fan favorites, the Peanut Butter Haven, is sure to hook you in with two scoops of peanut butter ice cream, hot fudge, peanut butter sauce, and Reese’s pieces topped with whipped cream and a cherry.
On the night of the 30th season celebration, a local guitarist treated customers to live music outdoors, and a face painter entertained the kids. At the heart of the celebration, however, was the roster of “celebrity” scoopers that appeared throughout the night to scoop free novelty cones. This perfectly captured the concept of the Barry’s family: multiple generations of employees happily and enthusiastically serving multiple generations of customers. Despite the significant changes that have taken place on Long Beach Island since Barry’s opened, the restaurant provides a sense of continuity. Excellent food, superb service, and a friendly, familial atmosphere—these will always be present at Barry’s Do Me a Flavor. Here’s to another great thirty years!
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We start with
FRESH
When you’re on the Island, let our family take care of yours
712 Long Beach Blvd Surf City, NJ
609.494.1667 we accept bay-magazine.com 177
1500 Long Beach Blvd Surf City, NJ 08008
Bar • Restaurant 609.494.3771
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FEED YOUR MIND
HEALTHY
indulgence
| PHOTOS & RECIPES BY CHRISTINE FLORIO
Entrepreneur Christine Florio is the creator and writer of girlhackz.com, a digital lifestyle hub providing lifestyle tips and tricks for girls on the go. She shares her favorite hacks for a fit, fun lifestyle in order to empower and connect women in her generation. Christine contributes to several publications throughout New York City and New Jersey, and was recently
featured as a lifestyle expert on The Dr. Oz Show. She recently launched Nosh, a contemporary food tote collection that brings food and fashion together. Christine can be contacted at christineflorionyc@gmail.com. Follow christineflorio_girlhackz on Instagram for daily updates on all things Nosh, fitness, food prep, everyday girlhackz, and more.
| CHRISTINE FLORIO (RIGHT)
This year is all about style and simplicity; everyday hacks for enjoying and maintaining a fit lifestyle. Girlhackz readers can be on the lookout for sweet and savory food trends, new tricks and tips for keeping food prep and cooking fun, fit, and simple, and the growth and expansion of NOSH by Christine Florio. NOSH food totes merge the worlds of style, sophistication, and staying fit. Christine aims to bring fashion trends and food trends together with new levels of fusion and totally unique combinations. Expect fresh, new creations like her
AvoBasil Pesto; juicy and lean meatless masterpieces like her Grilled Portobello Burgers; oozy, runny eggs, yolk dripping from atop a fresh mound of steamed zoodles; and kicking flavors up a notch with aromatic spices and herbs. Dessert lovers can look forward to guilt free and gluten free sweets like Christine’s beloved One Bowl Banana Bread, and dairy free treats like her new Almond Milk Mint Chip Ice Cream recipe. This year is about exploring with different flavors and textures to make food prep and cooking fun, fit, and bursting with creativity so that everyone can enjoy their favorites.
Recipes
1
Creamy Dill Grilled Salmon
2
Braised Slow-Cooker Short Ribs
3
Pumpkin Spice Pancakes
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FEED YOUR MIND
1
2
Braised Slow-Cooker Short Ribs
Creamy Dill Grilled Salmon INGREDIENTS: 4 filets fresh salmon 1 Tbsp. sea salt 1 cup 2% plain Greek yogurt ½ tsp. extra virgin olive oil 6 sprigs fresh dill, tender leaves removed from stems 1 Tbsp. freshly squeezed lemon juice 1 tsp. sea salt ½ tsp. coconut sugar TO MAKE: For the salmon, sprinkle both sides of each salmon filet with sea salt. Set aside while you prepare the Creamy Dill Sauce. When ready to cook, bring your grill to 180 BAY MAGAZINE FALL 2016
medium heat, and grill each filet, skin up, for four minutes, then flip, and grill on the skinless side for two minutes. For the Creamy Dill Sauce, heat a saucepan over low heat. Once heated, add all ingredients to pan and whisk gently and consistently, until combined and warm. Remove from heat while you cook your salmon. TO SERVE: Transfer salmon from the grill to a platter, and top each filet generously with Creamy Dill Sauce. Serve warm.
INGREDIENTS: 6 lbs. beef short ribs, bone in 1 Tbsp. extra virgin olive oil 4 cups beef broth 2 cups red wine 1 cup diced tomatoes 1 medium sized sweet onion, diced 1 large carrot, peeled and chopped 1 celery stalk, chopped 5 garlic cloves, whole 3 sprigs fresh rosemary 3 sprigs fresh sage 3 sprigs fresh thyme 1 tsp. Xanthan gum (optional) ¼ cup cornstarch TO MAKE: Coat ribs with sea salt and pepper to taste, and a sprinkle of flour. In a sauté pan on medium heat, add olive oil, and brown each rib on both sides for one minute. Place short ribs in slow cooker. Add all remaining ingredients to slow cooker, and stir slowly and gently to mix and combine evenly. Cook on high for eight hours, until the ribs fall apart when poked with a fork.
Xanthan Gum: What & Why Xanthan gum (“xanthan”) is produced through the fermentation of glucose with a bacteria found in cabbage or corn. Xanthan serves home cooks in the form of a white powder. Xanthan is often used to thicken liquids and stabilize emulsions, and also serves a role in gluten-free and dairy-free baking and sauces.
take it to go
3
FEED YOUR MIND
Pumpkin Spice Pancakes NOSH – no more leftover supermarket bags or boxy, plastic lunch boxes. Now, you can tote your food in style. NOSH food totes have double insulation for keeping food and beverages hot or cold. and removable straps for convenient use and refrigeration. All bags are lined with vibrantly colored, washable vinyl, equipped with pockets for extra storage, and include trays that are perfect for organization, cleaning between uses, and the option for easy conversion into your everyday handbag. Reusable plastic containers for NOSH food storage are also available, and sold separately. For more information and to preorder your NOSH food tote and food storage containers today, contact: christineflorionyc@gmail.com
INGREDIENTS: 4 eggs ¾ cup of canned pumpkin puree 1½ tsp. vanilla extract 1 heaping Tbsp. coconut sugar 1 heaping tsp. cinnamon 1 tsp. pumpkin spice 1/8 tsp. nutmeg Pinch sea salt TO MAKE: Add all ingredients to mixer, and mix for about five minutes until combined and thickened. On a lightly oiled, heated griddle pan, cook for two minutes on each side and serve warm.
Serving Suggestions Spice up these tasty cakes by whisking additional ground cinnamon and pumpkin spice into maple syrup. Offer spiced syrup heated, on the side. For a coconut whipped cream topping recipe, visit girlhackz.com. bay-magazine.com 181
Oyster
Mystique | WIRTTEN BY ANGELA C. ANDERSEN PRODUCER/ENVIRONMENTAL CONSULTANT WITH JENNIFER BEGONIA
Just as every thumbprint is uniquely spiraled, layered with swirling lines that tell the identity of the person it belongs to, each oyster shell displays a mystique all its own. Sure, other lines swirl and layer over other shells, trees, and rocks, but oyster personality is so strong that very few shells closely resemble each other. Oysters display layers upon layers of growth, starting when their microscopic seed emerges from the free-swimming larval stage and lands erratically as spat on a hard substrate. Once attached at about three weeks of life, oysters make feisty survivors. They are a tight-lipped crop anchored in the detritus and sand within the depths of the Bay, growing atop each other in an archipelago of shell-on-shell wrapping, bending, and layering, adding to their mystique with each new spurt. From east coast to west coast of the USA and within the region for our hometown hero, the Eastern Oyster, we find shells of curvaceous beauty, tending toward a bow shape, and showing hues of pewter and slate as well as the opaque, creamy, or chalky rough in varying degrees of thickness. 182 BAY MAGAZINE FALL 2016
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DID YOU KNOW?
Here in the Bay, oysters farmers begin with Eastern Oyster seed and tend their crops with extreme care and attentiveness. Farms often layer oysters in cages to stave off predators and elevate the growing molluscs enough to enjoy regular, all-over baths of briny water. These efforts grow the shell and meat in a more uniform manner. Oysters are unique to their place and the liquid nursery where they spawn, so the power of the tide and a combination of fresh and salt water shape each oyster’s flavor. These might create noticeable differences within our watershed alone. Appropriate surface material for attachment of oyster beds became harder and harder to find over recent
The Barnegat Bay/Little Egg Harbor estuary (“the Bay”) is a shallow estuary that is about 42 linear miles, with a 660 square mile watershed (a land area that drains into a water body). In the case of Barnegat Bay, it also makes up the whole of Ocean County’s political boundary, approximately. Seven main tributaries drain off of the watershed into the Bay, meeting the salty waters of the Atlantic Ocean, which enters through three ports: Beach Haven, Barnegat Light, and the Point Pleasant Canal. While we universally refer to the system as the Barnegat Bay, it is distinct in its composition, acidity, and salinity, depending on latitude. The northern “true” Barnegat Bay is fed by the Point Pleasant Canal and runs the length of the northern-most island, past the mouth of the Toms River, Island Beach State Park, and the Barnegat Light Inlet. Manahawkin Bay is crossed by the Dorland Henderson Bridge in the central portion. Coming south, you enter the Little Egg Harbor that casts out the Beach Haven inlet at the southern terminus. Great Bay to the south is a system all its own at the mouth of the Mullica River watershed. The potential for oyster growth is quite different in each of these areas, as oyster farmers know.
decades, and Bay oysters were not able to thrive as they once did. Now, viable oyster substrate is being (re)introduced in different areas in the Bay to promote oyster bed growth. Partnerships among the business, academic, and non-profit sectors are setting the stage for oysters in our Bay to make a full resurgence. A local restaurant that serves oysters, for example, may “recycle” empty shells back into specific locations within the Bay as part of a research project where farmers and scientists collaborate. Since oysters serve as living water filters, coastal engineers, and heroic habitat restorers, it’s lucky that—due to the work of many able hands—the oyster is on the cusp of recovery. The Oyster Farmers, a documentary film “Where there is an estuary there is an oyster, and where there is an oyster, there is a story. We are weaving this story of the oyster and the oyster farmers from our local perspective but through a global lens.” –Angela C. Andersen, Producer/ Environmental Consultant TO FIND OUT MORE ABOUT THE FILM: 184 BAY MAGAZINE FALL 2016
“The concept behind The Oyster Farmers is to strengthen the viewer’s connection to the Barnegat Bay-Little Egg Harbor Estuary. Focusing on the resurgence of Baymen as oyster farmers through oyster aquaculture; our legacy film centers on the once prolific oyster recapturing its rightful heritage as part of a new industry emerging in these waters.” –Corinne Ruff, Director www.theoysterfarmers.com @theoysterfarmers jettylife.com/pages/jetty-oyster-farmers
LBI’S BEST OYSTER BAR, AND A CLASSIC MIX OF SHORE FOOD AND FRENCH CUISINES.
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DID YOU KNOW?
LBI ARTS COUNCIL SARA SETZER-FELT WORK |WRITTEN BY MATT BURTON
“Let’s see your work!” I say with anticipation. Annie Machotka, of Manahawkin, is walking in the gallery with a box of her handcrafted glass and metal work. This is our first introduction. (As it turns out, we live in the same neighborhood of Ocean Acres.)
|PHOTOS BY CHRIS SEIZ
Annie carefully removes the bubble wrap from her work. I am able to hold and inspect it. I am looking carefully at the quality of the craftsmanship, and I’m impressed. Clean and well done. Annie is visibly nervous. She confesses she waited a while before calling me for an appointment. The fear of the unknown or worse—rejection—was most likely the reason for her hesitation. As LBI Arts Council president, it is my job to help point artists in the right direction, and to give encouragement, advice, and maybe a dose of reality. I can help artists find the best place to show their work or reach the client base most likely to buy their art. The best gallery may not be the best market. Many of our members have benefited from the close
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network of galleries, artists, and educators associated with the council. Sara Setzer, 33, of Manahawkin, is one such member, and has already traveled the path Annie is about to embark upon. Sara’s business, Sara Setzer Feltworks, originated several years ago when she began to teach herself how to felt, mainly working out of a spare bedroom in her home and selling to family and friends. It was November of 2014 when her business really started to take off. Sara recently showed her felt works in the “Women in Fiber” show at Wildflowers Too in Barnegat Light. She currently teaches felting workshops at the LBIF in Loveladies. You can find Sara’s felt works at both SwellColors locations in Surf City and Viking Village in Barnegat Light. She was kind enough to take time away from her family and busy teaching schedule to answer some questions for this article. Sara’s story, which she shares in the following interview, illustrates the impact that Arts Council membership can have on artists who are beginning a career in the arts or are new to the area.
DID YOU KNOW?
Matt: What is the most challenging aspect of being a professional artist? Sara: Getting started, or knowing HOW to get started, at least for me. It’s hard to navigate the playing field and what opportunities are out there, when you just have no idea how any of it works. I felt kind of lost before I joined up with the Council. The Council has provided me with multiple opportunities that I would have otherwise have missed or would have taken me a long time to figure out on my own. Matt: What is your process for making your art? Sara: It depends on what kind of project I am working on or what I am inspired by at the moment. Right now I am into making my big fluffy collars. I find them very
dramatic and like to play with volume and texture. So for the collars I go through all my raw fleeces and look for a type of wool that will give me the texture I want. I then have to separate each individual lock to make sure I am getting the best of the best. Then I arrange my locks with other fibers (merino/silks/yarn/fabric, etc.). Once the piece is assembled I like to dye it. It’s a bit of a challenge to dye a finished work, but I like to see what I can pull off. Matt: What do you enjoy most about your art? Or what’s your favorite part of making your art? Sara: I think just the process itself. I like experimenting and trying new things. I also like when I have a firm idea for what I want to do, then while I am doing it, the project takes me in an unexpected direction. I am usual-
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DID YOU KNOW?
ly most inspired while I am working on a piece—that’s when I get my best ideas for future projects. Matt: What do you want buyers or collectors to take away from your work? Or what reaction do you hope to achieve from someone who buys your work? Sara: I want people to feel special and fabulous. I’m not changing the world with my art, but I like when people pick something of mine and when they wear it they light up. Most people never saw felt work before so they are truly taken back by its uniqueness. I love when people pause walking into my booth and just look around in wonder. It makes my day when people start looking and touching my works and asking “Wait, what? How did you do this? I don’t understand what I am looking at!” I’ve learned to bring some materials and tools to events so I can better explain my process. Matt: How has the LBI Arts Council made a difference in your career? Or how have you benefited from the Council?
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Sara: It’s pretty much made my career so far. The guidance I have received and the opportunities I have been exposed to have been paramount in starting my career. Everyone has been so helpful answering questions I have or giving me tips on what art events to do, what ones to avoid, what stores I should talk to, etc. Everyone is just so nice and so willing to help a “‘newbie” like me get off the ground. Sara’s experience demonstrates that the LBI Arts Council can be a critical launchpad for new artists wishing to get their work in front of the art-loving public, in venues that suit the unique aesthetic of the artist and his or her work. Getting back to Annie. As our meeting comes to a close, I ask her if she would be interested in being a participating artist in next year’s Summer Art Opener, an annual art market and celebration at my gallery. With renewed energy, she leaves with an Arts Council membership form in hand and expresses confidence in her work and future opportunities. Perhaps Annie will be the next Sara.
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Saving
MORDECAI |WRITTEN BY EMILY WARNE
SOURCES LINDA COLGAN ARMY CORPS OF ENGINEERS WHY MORDECAI MATTERS
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DID YOU KNOW?
From the dock of the Little Egg Harbor Yacht Club in Beach Haven, Linda Colgan is gesturing out onto Barnegat Bay at the coastal wetlands in front of her—45 acres of rapidly eroding salt marsh called Mordecai Island. Colgan is President of the Mordecai Island Land Trust, a Long Beach Island-based nonprofit that has devoted itself to bringing awareness to the marsh and raising funds to lead restoration efforts designed to stymie the effects of erosion.
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“OUR MISSION HAS ALWAYS BEEN TO PROLONG, PROTECT, AND PRESERVE,” COLGAN EXPLAINS.
And they have their work cut out for them—the Army Corps of Engineers, which works closely with the Mordecai Land Trust on a number of projects, estimates that nearly half of the island has been lost to erosion over the past 100 years. That’s a problem for the indigenous species that call Mordecai Island home: shorebirds and waders like herons and oystercatchers, and commercially important fish such as sea bass and flounder. And for one avian species in particular, the situation is even more serious—the island houses the largest nesting colony of endangered black skimmers in all of Barnegat Bay. But erosion doesn’t just have an effect on the habitat of various fish and seabirds—it has an affect on the habitats of Beach Haven residents, as well. Spanning nearly one-third of the township, Mordecai Island has served to project Beach Haven from flooding during heavy storms and hurricanes, most notably Hurricane Sandy. “Because of the way (the island) stretches along lengthwise, it acted almost as a sponge so that it softened the 192 BAY MAGAZINE FALL 2016
effect of the storm,” Colgan explains. “And what we found out is that the houses who were in front of the island actually had less damage than the houses that were not.” Businesses and homeowners whose property is protected by Mordecai will find comfort in knowing that the land trust has kept itself busy since it’s inception in 2001, leading and participating in several restoration efforts designed to ensure that future generations will benefit from this natural barrier.
DID YOU KNOW?
These include partnerships with the New Jersey Department of Environmental Protection, the Army Corps of Engineers, and ReClam the Bay, and have spanned from placing geotubes around the south end of the island to act as a breakwater to using shellfish to stabilize the sea floor and eventually create a natural reef. “Everything we’ve done is experimental and hasn’t been tried before,” Colgan says. And while many of these experiments can boast great returns on their investment, she is also not overly concerned with restoration efforts that have not succeeded in achieving their original goals. “Anything that gets done on this island, can help a hundred other islands,” Colgan explains. “What we do here can make a difference someplace else. We’re much better and bigger than our little tiny island, and I think that’s something that always keeps us going.” But money doesn’t grow on trees, or islands, and Colgan acknowledges that the future of Mordecai Island partially rests on individual donors and businesses that are committed to Long Beach Island’s environment. Families can become members of the Mordecai Land Trust with a $40 donation, and the organization also hosts several events to raise additional funding. These include the “Miles for Mordecai” family fun walk and their annual house tour and cocktail party, featuring open houses of several Beach Haven homes followed by cocktails overlooking the Island from the Little Egg Harbor Yacht Club. And while raising funds is one thing, raising awareness is also paramount to the Land Trust’s mission. Colgan and her fellow trustees regularly speak at community events to educate residents of Long Beach Island on the importance of preserving Mordecai Island and similar marshes throughout the bay. “We’ve gone to schools, we’ve gone out to the LBI Foundation—we’ve taken our show on the road many times,” she says. “If you can get people interested…(they) don’t forget it. Next time you’re out on the water you won’t look at those islands the same way.” You can learn more about Mordecai Island and the Mordecai Land Trust by visiting www.mordecaimatters.org.
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8701 Long Beach Blvd • Brighton Beach, NJ 08008 609.492.8700 www.pinziminio.com
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DID YOU KNOW?
Victorian BEACH HAVEN | WRITTEN BY CHRIS GAYDOS @SEARCHINGFORAMERICA
|PHOTOS BY CHRIS GAYDOS
How did a remote, sandy island off the coast of NJ, primarily known for fishing and hunting, become a Victorian playground for the rich in the 19th century? To answer this question you would have to look back to the mid-1800s, when Long Beach Island, then known as Long Beach, was a sparsely populated island of sand dunes and small ponds. Long Beach still had its share of men who participated in whaling, but wealthy sportsmen seeking adventure came to Long Beach for duck hunting, gunning, and fishing. The Bond’s Hotel at the south end of the island was one of a few hotels catering to these ambitious men, several of whom would come together and directly impact the future of Long Beach.
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From 1837 to 1901, on the other side of the Atlantic, there was a renewed interest in art and architecture under the reign of British Queen Victoria. This period of time was marked by industrialism, materialism, and an expansion of new wealth. Much of the world, including the United States, mirrored this Victorian energy Archelaus Pharo, a successful businessman from Tuckerton, NJ, was a frequent visitor to Long Beach and the Bond’s Hotel. Pharo was instrumental in creating the Tuckerton Railroad, a rail line that connected people from New York and Philadelphia to New Jersey’s shore points. In 1867 he purchased 666 acres of land north of the Bond’s Hotel. Ambitious and wealthy, he no doubt had in mind the creation of a world-class beach resort. Pharo’s family suffered from hayfever; Long Beach, with its westerly winds and lack of trees, offered a respite from the symptoms. It is reported that the Pharo’s daughter, while visiting the island, called it Beach Heaven—a precursor to Beach Haven.
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Pharo’s influential acquaintances included executives of the Baldwin Locomotive Company in Philadelphia, and together they formed the Long Beach Land and Improvement Company. Charles Parry, president of Baldwin Locomotive, became the first president of this speculative real estate endeavor and promptly built its first hotel. Beach Haven became the chosen name for this new community. Beach Haven rapidly developed into a resort. Mud Hen Creek ran from the dunes to the bay, making it possible to transport visitors and building supplies. Vacationers from New York and Philadelphia would board a train and, once in Tuckerton, take a steamship to Beach Haven. Street grids were prepared and lots sold. Prominent businessmen from New York and Philadelphia could afford to build large, Victorian-style vacation homes.
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Although referred to as Victorian, these homes were designed to include elements of several popular architectural styles of the era, including Gothic Revival, Italianate, Queen Anne, stick, and the new American shingle style. In Philadelphia, the architectural firm Wilson Brothers and Company was highly recognized for its design and structure of many institutional and industrial projects including the main buildings at the 1876 Centennial Exposition. They also built the headquarters for the Baldwin Locomotive Works, connecting them to Charles Parry. Wilson Brothers and Company began to receive commissions to build vacation homes in multiple locations along the newly developing Atlantic coastline (courtesy of the expanding Pennsylvania Railroad), but their greatest contributions would be seen in their designs in Beach Haven.
In 1882, they designed the remarkable Gothic and stick and shingle styled Holy Innocents Missions’s Church, now home of the LBI Historical Museum. In 1885, they built several “cottages” for executives of the Baldwin Locomotive Company on Coral Street. In true Victorian style, these homes were often given names. Stick-styled Portia Cottage, owned by John Wilson (Wilson Brothers and Company) at 123 Coral Street, is a remarkable example of one of these homes and is relatively unchanged from when it was built. Mrs. Wilson had three homes built on Amber Street for her unmarried daughters, naming the cottages Rosalind, Silvia, and Audrey. They became known as the Shakespearean cottages. The twin onion-domed homes on Atlantic Avenue are examples of the dramatic Queen Anne style and may also have been designed by Wilson Brothers and Company. Archelaus Pharo’s home on 2nd Street was named Louella for his two daughters, Louisa and Ella. Today it is Beach Haven’s oldest surviving residence. Large Victorian hotels also dominated the Beach Haven landscape, including the Engleside, Baldwin, Parry House, and Ocean House. In 1895 R. B. Engle, proprietor of the grand Engleside, produced a souvenir booklet promoting Beach Haven’s ideal location for seaside visitors: “Philadelphia’s Newport.” In 1983, Beach Haven ‘s Historic District, featuring the original surviving Victorian homes, primarily designed by the Wilson Brothers, was added to the National Register of Historic Places. Beach Haven and its Victorian cottages still offer a resort experience and glimpses into the architectural past for new generations of beach lovers and historians alike.
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Off
Season LBI FLY KITE FESTIVAL
WHAT: display of kites of all colors, shapes, and sizes WHO: guests enjoying and presenting the “circus in the sky” WHERE: various LBI locations
|PHOTOS BY SHAWNA NOLAN
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Off
Season FALL FEST
WHAT: celebrating the autumn season WHO: guests reaping the harvest with pumpkin painting, scarecrow contests, seasonal beverages, and more! WHERE: Veteran’s Memorial Park, Beach Haven
|PHOTOS BY SHAWNA NOLAN
202 BAY MAGAZINE FALL 2016
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Season GARDEN CLUB TOUR OF HOMES WHAT: Garden Club of LBI’s 50th Holiday Tour of Homes WHO:The Members of the Garden Club of LBI decorate five beautiful homes from Holgate to Barnegat Light for the holidays. WHERE: Long Beach Island
|PHOTOS BY RYAN JOHNSON
204 BAY MAGAZINE FALL 2016
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Season SHIP BOTTOM CHRISTMAS PARADE
WHAT: celebrating the Christmas season WHO: locals parading around with festive spirits WHERE: Ship Bottom
|PHOTOS BY SHAWNA NOLAN
206 BAY MAGAZINE FALL 2016
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Season ESKIMO OUTREACH WHAT: charity event WHO: members of the community gathered to donate and lift spirits for person in need WHERE: Mud City Crab House parking lot
|PHOTOS BY ANN COEN PHOTOGRAPHY
208 BAY MAGAZINE FALL 2016
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COMING SPRING 2017 I N T E R I O R www.bay-magazine.com 210 BAY MAGAZINE FALL 2016
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We treat our customers the right way EVERYDAY! Bringing 45 years of GM experience to Southern Ocean County
Introducing the All New 2017 GMC Acadia Now available at Barlow Buick GMC Manahawkin
Family owned and operated since 1971. bay-magazine.com 211
just 2 miles from lbi | 445 Route 72 East • Manahawkin | 609.597.4700 | barlowbuickgmc.com
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