Current Bordentown
MARCH 2022 FREE
COMMUNITYNEWS.ORG
Pigs fly at new B-Town tavern By ThOMAs KeLLy
Bordentown’s Jayson Jenkins, right, the standout defensive lineman for Notre Dame High School, with University of Tennessee head coach Josh Heupel after agreeing to play football for the Vols next season.
ND’s Jenkins signs on to play football for Tennessee Vols Defensive lineman from Bordentown a top recruit for SEC program By Rich Fisher
Sit and talk to Jayson Jenkins for a few minutes, and you will encounter a gentle, thoughtful, respectful, young man. Put some pads and a helmet on him, however, and look out. “As a little kid they called me wild man because I always just wanted to kill people on the field,” Jenkins said. “I was
just a wild person. Translating that on to high school, that’s just the part of the game I love – the violence and the physicality overall.” It’s part of what Notre Dame High School head coach Sean Clancy loves about the Bordentown resident. “He’s committed to the competition and physicality of football,” Clancy said. “He really enjoys the physicality of it. I think that’s a great thing. There are plenty of kids, in fact, there are guys who are paid millions of dollars who have fantastic talent, who don’t enjoy the physicality.” Jenkins has combined his talent and physicality to hit
the mother lode, as he will be playing football in the nation’s top conference for the next four years. Jayson made it official on National Signing Day (Feb. 2) when he inked with the University of Tennessee. The defensive end was recruited by such schools as Pittsburgh, Boston College, Indiana, West Virginia, Temple, Connecticut and Florida, but was sold on Tennessee by second-year head coach Josh Heupel; legendary defensive line coach Rodney Garner, who has molded numerous NFL players; and defensive coordinator Tim Banks. Heupel inherited a program See JENKINS, Page 12
Walking into the Flying Pig Tavern on Route 130, the aroma of bacon is inviting. Very inviting, as it pulls you into the spacious main room that has a good sized crowd on a weekday at noon. That the new restaurant was able to acquire more than 2,000 Facebook followers in the month since opening reflects what old fashioned word of mouth can do for an eatery, especially in an area with high culinary expectations. Following a six-month renovation and a soft opening in January, the Flying Pig Tavern is hitting full stride as a go to place for a new twist on comfort food. Principal owner Tim Kalavruzos grew up in the restaurant business and is relaxed and knowledgeable about every aspect. “For us it is all about the food. We want you to see it, feel it and enjoy it. We know that is what makes the difference. It’s all about the food for us,” he says. Kalavruzos is relaxed because the restaurant is off to a great start, but also because he has a lot of experience and knows what works. As a teenager Kalavruzos was cutting up prime ribs at his father’s restaurant the Town and Country Diner, which was a little further south on Route 130. “Seventeen slices per rib, one with a bone, the next one without, and cut nicely so they look good for the customer. On prime rib night, I was cut-
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ting all night,” he says. Tim and his partners said they would open another restaurant when pigs fly. That was big talk until the pandemic hit and their regular catering businesses were closed down due to quarantine. With the catering and wedding business on hold, opening the restaurant seemed like the right path. The Flying Pig clientele seems happy that the choice was made. “Open only for a month we have regulars already. One couple swears they will be in until they try everything on the menu,” Kalavruzos says. “Everything is homemade, right down to the mozzarella sticks. It makes a difference. There are eight chefs in the kitchen right now cooking for tonight and tomorrow. Many dishes take more than one day to prepare due to marinating and slow roasting.” Where did the menu ideas come from? In the middle of the pandemic, Kalavruzos and 10 family members went on a cross-country car trip. “We tried food all over the country and brought back ideas to try and refine. We took local favorites from around the country and modified them to our tastes. The bacon trio, we saw in South Carolina, but they only had one flavor offered. We revised it to three flavors; Maple chili, honey sesame and candied bourbon. Each one distinctly different, and the dish is very popular.” He is referring to a shareSee FLYING, Page 10
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