5-21 SIX09 by Community News Service

SIX09 Arts > food > culture

The American menu Author David Page talks “Food Americana,” Page 4

thesix09.com | May 2021

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HomeFront’s Free Store open for business A ribbon-cutting ceremony was held April 22 to celebrate the grand reopening of HomeFront’s newly renovated FreeStore, located at 1000 Division Street. HomeFront celebrated with Trenton Mayor Reed Gusciora, who cut the ribbon. In a press release, the organization said it was grateful to the City of Trenton for its support. Thanks to a Community Development Block Grant awarded from Trenton’s Housing and Economic Development Department, HomeFront’s FreeStore will now have a brighter interior, an improved HVAC system, and handicap accessibility. HomeFront’s Celia Bernstein, who oversaw the renovation project, spoke to the importance of the FreeStore in a community where housing costs are high: “For a local family to afford a modest two-bedroom home, they must earn an hourly wage of $28 [per hour],” Bernstein said. “If housing is this difficult to afford, where do you find money for clothing for your growing children or work clothes for a job interview, or sheets and towels?” Stocked with donations of gently

used clothing and household goods, the FreeStore provides community members the opportunity to shop for essential items at no cost. As many continue to face financial challenges during the pandemic, the FreeStore offers a crucial lifeline for local low-income families. The FreeStore has seen over 78,000 visits since its inception in 1999. Consistent with HomeFront’s mission of helping families achieve independence, the FreeStore prioritizes work and school appropriate clothing, including plus-sizes. Through the tireless efforts of FreeStore Manager Maria Sierra and her crew of amazing volunteers, the FreeStore will now greet HomeFront’s families with a beautiful, welcoming interior. Much like a department store, the FreeStore offers a wide variety of clothing and other items every household needs. In addition to work and school attire, the FreeStore provides clothing for job interviews and special occasions. The bedding and linens department provides towels, sheets, blankets and pillows, while the housewares department has kitchen items such as pots and pans and small appliances.

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trenton Mayor reed Gusciora cuts the ribbon at Homefront’s newly refurbished freestore on thursday, april 22, joined by Homefront chief operating oﬃcer sarah steward, freestore manager Maria sierra and Homefront director of construction celia Bernstein. (Photo by Meg cubano.) “When you think about a family in Trenton—half of which live under the poverty line—they need a place after they finish buying food for their families, after they’ve found a home, they need to furnish it and they need to get clothing,” Gusciora said. “The FreeStore really is the place for so many families, particularly in the Chambersburg area, that just need a lifting hand.” For families struggling with home-

lessness or living in its shadow, the FreeStore provides a sense of ownership and control that comes with choosing items for themselves and their families. Your donations give HomeFront’s families the security and stability they need to live with dignity. For information on how to volunteer or donate, send an e-mail to getinvolved@homefrontnj.org or call (609) 989-9417.

SIX09

EDITOR Sam Sciarrotta (Ext. 121) ARTS EDITOR Dan Aubrey FOOD & DINING COLUMNIST Joe Emanski AD LAYOUT & PRODUCTION Stacey Micallef SENIOR ACCOUNT EXECUTIVE Jennifer Steﬀen (Ext. 113)

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from the cover

Discovering American cuisine Writer takes readers on cross-country food journey in book By Sam Sciarrotta

David Page has a long history of going places. The writer and producer has followed jobs to Wichita, Houston, Atlanta, Phoenix and Chicago. As a news producer for NBC, he bounced between London and Frankfurt, Budapest and Berlin, Africa and the Middle East. His travels eventually led him back to the States, where he formed his own production company and did work for Al Roker on the Food Network—but he’d soon be back on the road. Page pitched and created Diners, Drive-Ins and Dives, the Guy Fieri road trip-style food reality show. Now, though, the Long Beach Island resident is following a new path. Page’s book, Food Americana, is out this month. It covers his crosscountry journey to find out what dishes and recipes make up the Amer-

ican menu—what we eat as a country and why we eat it. Six09 editor Sam Sciarrotta talked to Page about his career, food and the perfect Jersey tomato. The interview has been edited for length and clarity. Six09: What is “Food Americana “to you? What is American cuisine? David Page: Well, as I say in the book, American cuisine is a bit of many other cultures’ or countries’ cuisines modified to our palates or preferences and melded together. Six09: That also kind of sounds like an accurate description of just New Jersey, too. I think the intersection of food and New Jersey culture is pretty powerful. DP: It is, although day-to-day cuisine in New Jersey actually goes in many cases far beyond what I’m defining as American cuisine. New Jersey eaters, in many cases, I think are more adventurous and are open to cuisines from other countries that have not yet been accepted as a day-to-day part of ours. I refer specifically, for example, to the Ironbound area of Newark, where the Portugese food is terrific,

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David Page pivoted from producer to author to write Food Americana, a book about what we eat as a country and why we eat it.

food from Peru. Those remain in the minds of most Americans, I think, still “other,” as opposed to sushi or Chinese food or something along those lines, that are so common all across the country that they’re now thought of as American. Six09: Have you always been interested in food on this level? It seems to be kind of a central theme of your career. DP: I didn’t get into food in this way until NBC sent me to Europe. I worked in Europe, Africa and the Middle East and began to realize the national and especially regional differences in food based on tradition and societal makeup and, of course, the availability of specific ingredients. It was there, as I was trying to understand a number of other cultures, that I realized that the gateway to those other cultures is the food. I had some amusing experiences, such as, on my first trip to Vienna, I asked the support staff there to take me where they like to go and eat. And they took me to a Texas ribs joint. Six09: Why were you in Europe to begin with? DP: I’ve been a journalist in one form or another since I was 15 or 16. I started working on the radio when I was in high school. I followed jobs around the country—went from radio to television in Wichita, Kansas, worked in a number of local television stations in Houston, Atlanta, Phoenix, and eventually got picked up by NBC and placed in their Chicago bureau as a producer. After a couple of years there, they sent me to Europe, first to London and then, at my request, I moved to Frankfurt. The London bureau was awfully big and, frankly, one plane flight too far from the action. In Frankfurt, which was a smaller bureau, it was easier to get things done. We could

call New York and say “We’re on the way” before London could get someone to Heathrow to get to us to get to where we were going. I worked in Frankfurt for quite awhile, and then I moved to Budapest in advance of what were clearly going to be the impending communist revolutions. I covered the Hungarian revolution and the collapse of the government of Czechoslovakia. Then, I moved back to the states and became a show producer on the weekend Today Show. I ended up as the senior investigative producer of 20/20 over at ABC, and then as a line producer at GMA. While I was there in the lifestyle arena of Good Morning America, I ended up putting a number of food segments on the air, including segments with Emeril (Lagasse). I enjoyed it very much. When I ended up leaving network television and forming my own production company to try to make a buck or two, on the one hand, I had taken a great new step. On the other hand, I was technically unemployed. So, I called Al Roker who had actually worked for me when I ran the weekend Today Show. He had a production company, so I called and asked if he needed any freelance work. I ended up doing work for him for the Food Network and later began to pitch them directly for projects of my own. Six09: Is that how you ended up with Diners, Drive-Ins and Dives? DP: At first, I got absolutely nowhere. It was a festival of rejection, until one day, I’m on the phone with a development executive who was kind enough to take my calls but kept saying “No.” She said to me, “Don’t you have anything else on diners?” I had done a documentary on diner history for Al, and I said, “Sure, I’m developing this show called Diners, Drive-Ins and Dives.” She said, “We have a development meeting on Tuesday. Get me a writeup by Monday.” The problem was I was not developing a show called Diners, Drive-Ins and Dives. I had just pulled that phrase out of whatever part of my anatomy. I spent the next few days working feverishly, pitched the show, and they picked up a one-hour special, I think to keep Guy Fieri’s face on the air while they tried to figure out what to do with him in primetime. He had won their Food Network Star competition. They wanted to try to make something of him. They had a couple of very big names working on proposals for a primetime vehicle for him. Much to their surprise, when those proposals came in, they didn’t like them. The specials had done well, and they decided to take a chance

Poached black cod with Jiu Nian Lee’s spring asparagus is served at the Eight Tables restaurant, which is featured in the “Made in America—Our Love Affair with Chinese Food” chapter of Food Americana. (Photo by Robert Birnbach.)

on Diners, Drive-Ins and Dives as a series, although they told me in the first couple of weeks when the first couple of episodes scored very well, they did confide in me, “This thing’s not going to have legs. There just aren’t that many restaurants.” Six09: Did you ever imagine that it would explode the way that it did? DP: I had no idea. I had been trying for quite awhile to land a show of my own. At that point, the initial feeling of success was just getting something bought and put on the air. I did not expect it to become the national phenomenon it did, although, at the risk of sounding egotistical, I had a deep belief in doing the show in a certain way, a way that held to my editorial standards, the same ones that I used when I was running investigations on 20/20. I had a certain vision for how to cut it, how to put it together, how to make it look. The fact that it became such a big hit in retrospect, some of it is lightning in a bottle. Some of it is that Guy is an incredible television character. But I’m very delighted to see that the show that became hit was the show that I put together according to a certain vision. Six09: It does seem that the show and Food Americana kind of share some common themes. Did the show help you segue into writing? Did you take anything from the show with you while you were writing the book? DP: Yes—a continually growing appreciation for the role that real food plays in America, and the role it plays, especially brought out doing this pandemic, in bringing us together. It’s been more than a year now, and I think people are yearning to sit across a table with each other and just talk. More than anything, I think I was pleasantly surprised by the nature of people who put their all into independently owned restaurants. That community has just been massively hit by lack of business, and many, many independent restaurants have gone out of business.

Six09: Tell me a little bit about the intersection of food and pop culture. Why do you think people are so fascinated with shows like Triple D, things like your book, firing off hot takes about food? What allows that to really grab people? DP: The invention of the smartphone. We all have cameras. There has been a “foodie culture” for sometime, not a word I like, but there’s been a core group of people who use food to make them part of the cool crowd. “I understand the difference between this dish and that.” as we spend more of our lives talking to people online, it makes perfect sense to start posting our pictures. As for interest in it on television, clearly, that was the creation of the celebrity chef because, at its heart, TV is about hanging out with people you want to hang out with. Food is a constant in our lives. We have to eat. We have to interact with food. I think it’s a topic that has continual legs. Six09: What was the research process for Food Americana? Were you inter viewing people? I’m sure you tried a lot of amazing dishes. DP: First, I read more than 200 books. That number is not a joke. I read some cover-to-cover. Others I used as references for specific points. I talked to a remarkable number of people, and it started with food historians and academics, because I really wanted to understand the structure behind each food and how each food developed to the place it is today without making it a boring history lesson. To make sure it wasn’t a history lesson, I sought out people vibrantly involved in where food stands today and told the stories through them as much as possible. Six09: Did you travel? DP: I did some traveling—one big trip, especially, to San Francisco, where I was able to meet Cecilia Chiang, probably the most influential voice in Chinese cooking in America over the last century, in her home just months before she passed away. She was 100. See AMERICANA, Page 6

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Buffalo Chicken Wing Festival, took place before COVID broke out. Once COVID was here, big events were over. Six09: Did you have any favorite inter views, recipes that you discovered or interactions with people throughout this process? DP: Sure. To mention one or two is to slight all the others, but meeting Cecilia Chiang was a pretty remarkable thing. I walked into her apartment, high up in a building in Pacific Heights in San Francisco with a glorious view out the window. This 100-year-old woman, put together like a fashion model, greets me wearing pearls. I had messed up the interview time, so she didn’t realize I was coming on this day, and she had a lunch ahead of her that had been scheduled, and yet, she graciously invited me in, and we talked for quite awhile. She went into the other room and came back with a manila envelope and pulled out an original menu from her restaurant, The Mandarin, show-

AMERICANA continued from Page 5

YEARS

I also went to pizza school out there. I went to a $1,000 Chinese dinner which, thankfully, we had been invited to by the owner of the restaurant, Eight Tables, which is an example of the developments in Chinese food in America right now. What he does is a sort of hybrid of the tastes and flavors of China reworked into incredible new dishes. It’s phenomenal. I went to an oyster farm on the Delaware Bay. I went to the 2019 Memphis in May barbecue competition, which many in the barbecue world consider the Super Bowl, to shadow a team that had won the previous year and was trying to repeat—the folks from The Shed down in Mississippi. If you want to find out if they won, you can buy the book. In many other places, I used freelance journalists to experience things that I could not get to, such as going out on a lobster boat or visiting a sushi restaurant in an Oklahoma gas station. I was lucky that most of the big events, like Memphis in May and the

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ing the blue pen strikeouts and additions as she was compiling what would become the most influential menu in Chinese food history in America. Pizza school with Tony Gemignani, he is a remarkable figure and one of the leading lights in american pizza. That was eye-opening and absolutely delightful. I also enjoyed Memphis in May. The Orrison family, owners of The Shed, have been delightful, really lovely people since we first talked to them for Diners early on. I was welcomed with open arms and got to eat some of the finest pork I’ve ever had in my life. Six09: What are some of your favorite Jersey restaurants or dishes? DP: I actually included LaBamba, a Mexican restaurant here on LBI, because they make an incredible mole. The owners are from Puebla, which is one of the mole centrals in Mexico. Their mole on chicken is unbelievable. I love the pizza at the Star Tavern in Orange. I used to live up in Glen Ridge. It is a perfect example of what a bar pie should be. It’s just something special. I love the various international restaurants in Newark. I love going to that area and deciding what kind of food I’m going to have. There’s another restaurant here on LBI that’s extraordinary, The Gables. It’s in an old house, and they do food that would be competitive with the priciest restaurant in New York City. Just remarkable, high-end, not prohibitively expensive, really, really fine cooking. Six09: How long have you lived on LBI? DP: We’ve had a house here for 25 years or so. When my daughter went to college, which was about 10 years ago, we moved here fullt-ime because it’s a great place to live, especially in the winter when the traffic lights are blinking and the speed limit goes back up. Six09: Did you grow up in New Jersey? DP: I was born in New York, grew up in western Massachusetts. I will admit something ugly. When my wife and I were newly married and living in New York City, she said, “We need to go someplace for vacation this summer. How about the Jersey Shore?” I said, “New Jersey?” My only view of New Jersey was driving into New York to see my grandparents and passing refinery after refinery. The air smelled like something noxious. I said, “What are you talking about?” She said, “You don’t know New Jersey.” We came down here to LBI and rented half a house for a couple of weeks, and I was hooked. I also firmly believe, having been lucky enough to dine all over Europe, Africa and the Middle East, that Long Beach Island still produces one of the finest single food items on the face of the Earth. I believe that the scallops brought in here are absolutely the pinnacle. They’re remarkable. Six09: What about the scallops makes them so good? DP: Well, they’re sweet as hell, firm, if you cook them up nice and simple, just

The pulled pork sandwich from The Shed BBQ & Blues Joint, which David Page says is the best he’s ever had. (Photo courtesy of The Shed BBQ & Blues Joint.)

a little butter. By the way, people flip scallops. You shouldn’t flip scallops. They’re small enough that once you’ve gotten enough heat to caramelize a crust on one side, take them out of the pan. They’ll continue cooking on their own. One of the things I hope people get a sense of from the book is that the best food is the food of a place. When I go somewhere, I want to eat what they produce, that they have been cooking for years. We have great food on LBI. Tuna, monkfish, terrific crab. Locality has become a buzzword of food trendiness, but it isn’t trendiness, in my view, if you’re smart enough to eat what’s best where it came from. For example, most people eat tomatoes that have been genetically modified to be perfectly round so they can fit into uniform packing containers. I prefer an ugly, misshapen Jersey tomato, which came out of the ground not that far from me and which I will put up against any of the best tomatoes from Italy. A good Jersey tomato, which is only available around a certain time of year, is a remarkable experience. Six09: That’s exactly why my mom and stepdad grow their own. DP: You get a good Jersey tomato, some fresh mozzarella, olive oil, basil, and you’ve got a caprese to kill for. It’s just a wonderful thing. I was in Iraq for NBC before the first Gulf War, and not a lot of people wanted to go in. The hours were long, the work was very difficult, the conditions were terrible. By the time the government kicked me out, I was fried. I asked the Rome bureau to book me back to Frankfurt with a layover in Rome, specifically at the Hassler Hotel. It was the kind of place that was used to odd requests. I asked the bureau to tell them that I hadn’t had a fresh vegetable in weeks, and that after I checked in, could they please deliver a caprese to my room. Nanoseconds after checking in, there’s a rap on the door. Room service comes in with a massive silver tray. He puts it down and takes off an equally massive cover, and there must be 30 pieces of caprese. I said to myself, “I’ll never eat all of this.” And guess what, I did. There was tomato glop dripping down my chin, but I felt like I was back in the world.

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Tipple and Rose brings tea time to Pennington By Joe Emanski

Pennington got a welcome and unexpected jolt last summer when Doria Roberts and Calavino Donati popped up with The Pig + the Pit, a new restaurant offering a unique mix of southern and vegan cuisine. The response was so strong at times that they sometimes had to take the phone off the hook — or more accurately, disable the online ordering form — to keep up with the high demand. The Pig + the Pit was the first business that the couple opened after they moved from Atlanta to New Jersey at the end of 2019. This year they have introduced a second, and this time it’s a concept that they brought with them. Tipple and Rose Tea Parlor and Some of the many varieties of tea on display and available for purchase Apothecary, at 12 N. Main St., opened at Tipple and Rose Tea Parlor and Apothecary. in February, just a few doors down from The Pig + the Pit. In Atlanta, Tipple and Rose became the country for traditional English-style day when she can recreate the tea parlor experience for customers in the new known for its selection of whole and afternoon tea service. Because of the ongoing coronavirus space. loose leaf teas and its scones and macarUntil that day, Tipple and Rose is ons, as well as for its tea-brewing acces- pandemic, Tipple and Rose isn’t seating sories, honey, candles, bath and body customers for afternoon tea. However, it offering take-out as well as tea-service products and more. It also gained rec- does have just about everything else it catering. For special occasions, like ognition from Travel and Leisure maga- had become known for in Atlanta — and Mothers Day, the store will have gift zine in 2018 as one of the best places in Roberts says she looks forward to the boxes and other specials.

8SIX09 | May 2021

Everything available in the shop skews toward the artisanal and the small-batch. Roberts makes the scones herself. Honey comes from Zach and Zoe Sweet Bee Farm in Hunterdon County or Savannah Bee Company in Savannah, Georgia. Candles come from Yo Soy Candle of Portland, Oregon and Wax Apothecary of Idyllwild, California, among other purveyors. There are handmade kitchen towels from The Coin Laundry in Bozeman, Montana and room sprays from Commonwealth Provisions of Fredericksburg, Virginia. Also popular has been their selection of nonalcoholic gins and whiskeys. Roberts sees herself as a curator, filling the store with boutique items that she likes that make homes homier or that would make great gifts. But the heart of the business remains the teas, of which they are some 140 kinds available for purchase. There are black teas, green teas, white teas, oolong teas, herbal teas, fruit teas, chai — basically any kind of tea one could want. Each tea on the shelves is accompanied by an ingredient list with tasting notes, and customers are welcome to take a whiff of any that they think might be to their liking.

anybody was going to come. I thought I’d be sitting in the corner, drinking tea and writing in my journal. But we ended up getting really busy, really fast.” Afternoon tea service — often (improperly) referred to as high tea by Americans — turned out to be just what Atlanta was looking for. As is traditional, Tipple and Rose’s afternoon tea would be served with three courses on a tiered platter. One tier for savories and sandwiches, one for scones and one for sweets, including macarons. “I have to say it was a lot of fun, just a nice afternoon,” Roberts says. “You could come in and have a quiet lunch in an elegant space. That’s what we wanted, to create something a little different, but still affordable and accessible.” By 2018, the tea parlor was successful enough to gain national recognition from Travel and Leisure Magazine as an afternoon tea destination. But in December 2019, after Roberts’ mother had suffered a heart attack and a stroke, RobCandles and teapots on display at erts and Donati closed all their Atlanta restaurants and moved north to be Tipple and Rose. nearer to her. Only once Roberts’ mother was sufGreg Powers The store also sells a variety of tea- ficiently recovered did Roberts and pots, tea presses, infusers and other Donati start looking for a place in the HIC#13VH10598000 HIC#13VH06880500 supplies designed to help make the per- area suitable for starting their restauCOMPLETED STONEsays FIREPLACE rant group back up OUTDOOR again. Roberts fect cup of tea. Occupancy is limited toRECENTLY 10 customers because of the pandemic, that after they took a look at the culiand masks are also required, but Rob- nary landscape in the area, they decided erts says it is possible to smell the teas that Tipple and Rose would be the easithrough any but the most heavy-duty of est concept to transition from Atlanta to New Jersey. They even trucked all the masks. Shoppers who do not feel knowledge- decor up from Georgia with plans to re• ReNew Masonry Patio design and construction able enough to choose teas on their own create the old shop. Then Covid-19 hit, throwing everycan ask for assistance from a member • 25 years doing the same work-masonry design, construction, of Tipple and Rose’s trained staff. “We thing up in the air. Instead of going restoration, and repair always tell people there’s somebody ahead with Tipple and Rose, Donati • Our patios and brick paver driveways are guaranteed not to settle here willing to follow you around, or not, and Roberts chose to sublet the former and if you have a question or need a little Eclair Café at 20 N. Main St., which had and backed by our LIFETIME WARRANTY help, everyone is well versed in every- closed at the start of the pandemic. • Outdoor kitchens, outdoor fireplaces, private courtyards, lighted There they created an entirely new thing, so just ask.” concept, The Pig + the Pit, which will cel*** pillars Roberts grew up in Mercer County ebrate a year in business in July and has • We offer a huge selection of concrete pavers for patios & driveways and graduated from Princeton Day been successful enough that they have School in 1989. She went on to attend the officially taken over the lease. • We offer over 30 varieties of natural stone for unique patios Though they are planning a special University of Pennsylvania, then spent • 99% of the time, you call me and get me live...no answering many years on the road as a singer-song- event to mark the anniversary, Roberts machines! If I’m on the phone, you get an immediate call back. I’m writer, performing on her own and with says it is too early to provide any details. headliners like John Mayer, Indigo Girls However, she says that customers can punctual and on time! look forward to some new things from and Sarah McLachlan. • View some of our work and customer testimonials at ReNewMason.com She met Donati, already an estab- The Pig + the Pit this summer, possibly lished chef-restaurateur, in Atlanta, and including barbecued meats in bulk. • I have long term employees for over 20 years. As they plan for parties and new prodin 2008, she took a step back from music • We love what we do and would love to hear your ideas! and a step into Atlanta’s highly competi- ucts at The Pig + the Pit, they also continue to develop and refine Tipple and tive culinary scene. After seven years of that, during Rose as it settles into its new home. We fix all masonry problems... “It took a lot of time to curate what’s which Roberts and Donati had opened, operated and expanded several popu- here, and we are still learning about the it’s our passion! lar and well reviewed restaurants, she neighborhood and the market, still seewas ready to try something a little less ing what people want,” Roberts says. MASONRY RENOVATION REPAIR Repair | Rebuild AND | Restore “We have pretty merchandise and peointense. “I was like, ‘I just don’t want to do ple are finding lots of interesting and We fix all masonry problems... it’s our passion! another restaurant,’” Roberts says. “I unique stuff. Folks have been enjoying Repair | Rebuild | Restore had transitioned from full-time music to finding a little bit of something to get as doing the restaurants and found it wasn’t gifts for family and friends.” Steps • Walls • Patio • Concrete Greg Powers Tipple and Rose Tea Parlor and really my personality.” Loose Railings • Blue Stone Specialists They opened in the Virginia-Highland Apothecar y, 12 N. Main St., PenningHIC#13VH10598000 HIC#13VH06880500 Basement Waterproofing neighborhood in 2015. Roberts wasn’t ton NJ 08534. Web: tippleandrose.com. Brick Driveways • Belgian Block RECENTLY COMPLETED OUTDOOR STONE FIREPLACE 303-0277. Open Tuesday certain that Tipple and Rose would be Phone: (609) Walkways and Patio Construction a smash, and she also wasn’t especially through Thursday, from noon to 6 p.m., Friday and Saturday from 11 a.m. to 7 concerned if it was. Replacement of Cracked Limestone Steps “I wanted it to be a calm sort of por- p.m. and Sunday from 11 a.m. to 5 p.m. tion of our restaurant group, something Customers at Tipple and Rose get disGreg Powers that I could find emotionally manage- counts on orders at The Pig + the Pit, HIC#13VH10598000 HIC#13VH06880500 able,” she says. “Honestly, I didn’t think and vice versa. RECENTLY COMPLETED OUTDOOR STONE FIREPLACE

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Loaves, sandwiches and more at Bread Boutique By Joe Emanski

Princeton’s carbohydrate-indulging population welcomed Eclair Café when it opened on Witherspoon Street in July 2019. Not a year later, the French-inspired bakery-bistro was gone, a casualty of the Covid-19 pandemic. Owner-operator couple Marie-Mathilde Laplanche and Ron Suzuki shuttered both their Princeton and Main Street Pennington locations after the pandemic began, never to reopen. Both locations are once again occupied: the Pennington store is now The Pig and the Pit barbecue (see story, page 8), and since February the Witherspoon Street location has been the home of Bread Boutique, the latest venture from the steadily growing Genesis Hospitality Group suite of restaurants, bakeries and cafés. Hamilton-based Genesis is the force behind Bread Boutique, Chez Alice in Palmer Square, the Perch at Peacock Inn, Proof Pizza on Nassau Street, DiBartolo Bakery in Collingswood, and more. Genesis is also the owner of the building at 41 Witherspoon Street vacated by Eclair Café. But Eben Copple, culinary director of Genesis, says that after Eclair Café closed, the group decided to make use of the storefront rather than lease it out again. Genesis operates a central commissary in Hamilton where baked goods are made every day for all their restaurants, under the watchful eye of lead baker Ernesto Gonzalez, formerly of Eataly in New York.

Bread Boutique on Witherspoon Street in Princeton offers 12 to 15 different loaves of bread and eight types of rolls each day. “Ernesto is very talented. He makes great bread. We knew we could handle more production than we could produce for the restaurants. Eclair Café left due to Covid, so we found the space empty, and thought it would be the right size for us to put together a retail front,” Copple says. Bread Boutique sells a variety of bread loaves and rolls, including regular baguettes, seeded baguettes, sourdough bread, focaccia, multigrain and more. “Every day, we probably have 12 to 15 varieties of whole loaves of bread

and eight varieties of rolls,” Copple says. “It changes as the week goes on, but there’s a pretty steady core of products that we have regularly.” The café rotates in other breads like zucchini bread, challah and babka, seasonally or on weekends. Also regularly on offer are their viennoisseries like croissants, pain au chocolat, and cheese danish, which Copple says have been very popular. Bread Boutique also does a brisk sandwich business. The shop has 10 to 12 different sandwiches available for purchase

every day, including breakfast sandwiches like pork roll, egg and cheese on a croissant ($7). Other sandwiches on offer include roast beef and cheddar on baguette ($9), cured meats and mozzarella on focaccia ($10), pastrami on rye ($10) and egg salad on brioche ($7). Soups, egg salad, tuna salad, chicken salad are also available by the half pint and pint. Witherspoon Street has become quite the destination for carb loaders in the past decade. Terra Momo Bread Company (formerly Witherspoon Bread Company), House of Cupcakes and Olive’s of Princeton already offered a wide variety of baked goods and have loyal followings. But Copple says business has been steady, especially on weekends, and he says more than 40% of customers return. “It’s humbling to see,” he says. “We had an idea for something that we liked and it’s really great to see people enjoying what we’re putting out there.” Copple says this may be just the start of something as far as both Bread Boutique and Genesis’ baking operations go. “I was a chef for many years in the area, and there aren’t really any local bread wholesalers selling high quality artisan bread any more,” he says. “That’s something that we’re really looking into, because we have the capacity to do it.” Bread Boutique, 41 Witherspoon St., Princeton NJ 08540. Web: bread-boutique.com. Phone: (609) 423-2096. Open Saturday through Thursday from 8 a.m. to 6 p.m. and Fridays from 8 a.m. to 7 p.m.

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mercercamps The Central New Jersey Ballet Theatre Great Dance Instruction in a State-of-the-Art Studio How do you make a great dance academy even greater? Create a premier space where dancers, performers, and dreamers can soar even further. The Central New Jersey Ballet Theatre has done just that and is proud to announce summer at its state-of-the-art location at 221 Broad Street, Florence. This year CNJBT will be offering three exciting summer programs! Dance Camp for ages 6 to 12 years, July 12 through 23, Monday through Friday, 9 a.m. to 3 p.m., Summer Intensive for the intermediate to advanced dancers in August with three weeks to choose from: August 2 through 6 and August 9 through 13, 5:15 to 9 p.m., and August 16 through 20, 9 a.m. to 2 p.m. Students can sign up for one, two or all three weeks! Master instructors from national-level companies from

Philadelphia and New York! For the levels offered CNJBT is the LEAST EXPENSIVE in the area! Last year our master teachers were Pennsylvania Ballet principals Sterling Baca and Lillian DiPiazza, some of the best dancers in the country! This year’s musical theater camp

is Disney’s The Lion King Musical for ages 6 1/2 to 14, August 2 through 13, Monday through Friday day camp! All camps are at limited enrollment, are socially distanced, and follow the CDC guidelines to keep all campers safe! Auditions for lead roles for Lion King will be on Saturday, May 15, starting at 3 p.m. at the CNJBT. Students are to contact the CNJBT if they wish to audition, though everyone registered will receive a role! Can’t make the audition? Video auditions are welcome! The musical will be performed on Friday, August 13, in Florence. For both the Disney’s Lion King and Dance Camp, there is before and aftercare available for an extra cost. Dance Camp will consist of classes in ballet, jazz, tap, contemporary, hip hop, and more! Summer Intensive will have a variety of instructors from world-renowned companies and programs teaching ballet, pointe,

contemporary, and more! Owner and Artistic Director Alisha Cardenas expresses the excitement that the new space has created. “The 4,500-squarefoot space, in Florence, allows us to expand and improve our programs and still be local to our core community of Bordentown, Chesterfield, Hamilton, Hamilton Square, Trenton, Princeton, Burlington Township and City, Yardville, Mount Laurel, Mount Holly, and Columbus. We are in the heart of town and now have a 4,500-square-foot room that can be opened into a state-of-the-art performance space. The studio is convenient to both the NJ Turnpike, I-295, Highway 206, Highway 130, and the Pennsylvania state line via the Turnpike Bridge. “There will be something offered for everyone! Our new facility is dedicated to my late mother, who was my inspiration, naming it the Christine Cardenas Center for Performing Arts Education. She encouraged so many artists, dancers, and dreamers,” says Cardenas. “We are particularly proud to have one of the area’s only professional-quality sprung dance floors. For the summer intensive we bring in professional dancers from major companies that are based out of New York City and Philadelphia!” CNJBT is also registering for fall dance! For more information and to register please call the CNJBT at 609-424-3192 or through the website: www.cnjballet.com. Central NJ Ballet Theatre 221 Broad Street, Florence 08518. 609-424-3192 www.cnjballet.com. See ad, page 13.

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Camp College Register now for Mercer County Community College’s Camp College Summer Youth Camp! Camp College’s summer camp program is located on the campus of Mercer County Community College in West Windsor, New Jersey. Camp will begin June 21 with in-person camp activities for children ages 6 to 16. Mercer County Community College’s Camp College mission is to provide the finest camp experience for children — one that will be remembered for a lifetime. Camp College’s top priority is to keep everyone healthy and safe while having fun. They are prepared to follow the Board of Health safety guidelines to make this the best summer possible! Camp College created a NEW and exciting Campus Kids Pods program format this summer. The pods include a variety of courses sure to please every camper. The Campus Kids Pods Program is divided into two sessions and operating MondayThursday (four days per week) from 8:30 a.m. to 4 p.m. First session is from June 28 to July 15 and second session is July 19

to August 12. Campers will choose a specific age-appropriate pod per session, while staying together in small groups throughout the day. The new Specialty Camp model is scheduled to specifically pair courses to create a weekly (Monday- Friday) full day experience, with some limited programs offered as a half-day option. Campers combine study in a variety of stimulating subject areas that emphasize intellectual growth and skills development with the fun of recreational activities. A sampling of Specialty Camp courses being offered this summer include: DIY MOSAIC TABLETOP What could be better than learning

a ton of different painting styles and then creating your very own ceramic table? We will be working on a variety of ceramic and mosaic techniques as we create this awesome side table. We will use specialty painting techniques and work on creating a theme that brings all pieces into a coordinated finished piece. MINECRAFT® REDSTONE ENGINEERS Take the next step beyond simply “playing” Minecraft and become a true Redstone engineer. Expand your Redstone knowledge by constructing your own carnival with a variety of mini-games, roller coasters, and attractions powered by Redstone. Learn how to use Command and Structure blocks to incorporate them

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into your builds. Activate your skills and take your Minecraft structures to the next level! PHYSICS, FLIGHT, ROCKETRY & MINI DRONES Have fun playing with all things having to do with the science of flight, physics and rocketry. We will build a variety of strange flying gadgets using household materials, make gliders, helicopters, paper airplanes, and unique toys that fly. We will learn about the forces of flight by flying minidrones. Students will build, launch, and experiment with water, air, and other types of rockets. All students will take home a mini-drone, balloonpowered rocket buggy, and flying “things” made in class. And don’t forget Counselor-inTraining, Acting, Music, Culinary, Academic Prep and so much more! Space is limited, so register early to avoid disappointment! Come join Camp College for an amazing and safe summer. Visit www. mccc.edu/campcollege to learn more!

Camp College 1200 Old Trenton Road, West Windsor 08550. 609-570-3311 www.mccc.edu/ campcollege. See ad, page 14.

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Dance Camp! Ballet, Hip Hop, Tap, Contemporary & Jazz! The Central NJ 6Ballet Theatre presents Beginners Ages thru 12 The Nutcracker 2017! July 12th thru 23rd AMonday traditional holiday ballet for all ages! thru Friday 9am to 3pm Cost:1 week $399 • 28th weeks $499 December @ 7pm Villa Victoria Academy Theater, Ewing, NJ

Summer Tickets Intensive $20 adults, $15 kids Ballet, Pointe,Variations and Contemporary Intermediate to Advanced Ages 10 and up Master Instructors from National Level Companies Cost: 1 week $549 • 2 weeks $699 • 3 weeks $799

Socially Distance! Safe! Fun! No experience required! Boys and Girls! Agesto3act, and Learn singup and dance! Be in a fun show! Week 1: August 2nd thru 6th, 5:15pm to 9pm Ballet, hop, A2:Special Community Show!to 9pm Siblingthru Discount! • Register by May 1st pointe, $50 oﬀ jazz, tap, hip Week August 9th thru 13th 5:15pm Beginning advanced! contemporary and acting! Week 3: August 16th 10th thru @ 20th 9 am to 2pm Cost: $499 and $299 each additional sibling! December 2pm Carslake Community Center, Bordentown, NJ Sponsored by Bordentown Home for Funerals

609.424.3192 • W: www.cnjballet.com • 221 Broad St, Florence, NJ 08518 Group tickets available though Central NJ TheP:Central NJ Ballet Theatre presents Ballet Theatre or Donations at theMay door!2021 | SIX0913 The Nutcracker 2017! Proceeds of the 50/50 will go towards

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CAMP COLLEGE IS OPERATING INPERSON THIS SUMMER AND ENROLLMENT IS NOW OPEN! NEW this year at Camp College: “Campus Kids Pods” includes courses sure to please every camper. ‘Pods’ stay together in small groups throughout the day. “Specialty Camp” speciﬁcally pairs courses to create a full-day experience, with some limited programs oﬀered as a half-day option. Camp College’s top priority is to keep everyone healthy and safe this summer. We are following the College, CDC and Board of Health safety guidelines/precautions to make this the best summer possible!

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classified HELP WANTED Compassionate caregiver needed! Elderly male and female needing care with meal prep, bathing, dressing and companion care. Ideal candidate will be a CHHA or CNA but will train the right person! Hourly rate of $15 an hour. Contact Angel Torres at 609-756-9089. Frank’s Detail in Bordentown, NJ, is hiring experienced auto body professionals. Open positions include Auto Body Technicians, Preppers, Tapers, R/I (Remove & Install), Buffers, & Painters. Applicants must have experience working in an Automotive Collision Repair Shop, a flexible work schedule (weekends and some holidays may be required), a valid Driver’s License, a great attitude, and be motivated to earn top dollars. We offer competitive compensation, stable work environment, experienced MGT team, full health insurance package, ancillary benefits, retirement plan 401(k), free life insurance, paid vacations (start accruing on day 1), & advancement opportunities. Send your resume to jobs@ franksdetail.com, apply on Indeed.com, or via fax to 407-955-4580. Visit www.franksdetail. com or call 689-205-7446 or 609-286-3704 for more details. EOE. M/F/ Disability/Veteran/DrugFree Workplace. WANTED TO BUY HappyHeroes used books looking to buy old Mysteries, Science Fiction, Children’s Illustrated, Signed books, kids series books (old Hardy boys-Nancy Drew-Judy Bolton-Dana girls, ect WITH DUST JACKETS in good shape), old postcards, non-sports cards, good conditioned pre 1975 paperbacks, old COSMOPOLITAN 1920’s-1940’s. Call 609-619-3480 or email happyheroes@gmail. com. Cash paid for World War II military items. Helmets, swords, medals, etc. Call 609-581-8290 or email lenny3619@gmail.com.

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Robert Wood Johnson University Hospital Hamilton

Achieving Magnet® recognition for nursing excellence together

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Robert Wood Johnson University Hospital (RWJUH) Hamilton is proud to announce that the American Nurses Credentialing Center (ANCC) has conferred Magnet® recognition for the hospital as a reflection of its nursing professionalism, teamwork and superiority in patient care. ANCC’s Magnet designation is the highest and most prestigious credential a healthcare organization can achieve for nursing excellence and quality patient care. It is tangible evidence of nursing’s commitment to providing the very best care to Robert Wood Johnson University Hospital Hamilton’s patients.

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ENJOY HAMILTON’S RESTAURANTS & EATERIES FOR MORE INFO VISIT WWW.HAMILTONNJ.COM 16SIX09 | May 2021

Hamilton Township restaurants have picked their favorite signature dishes and fan-favorites to share with diners from May 17 - 24. You can connect and enjoy Hamilton's local food scene and support our small business community in whatever way you prefer -- dining in, picking up, via delivery, or outside dining. With great choices for breakfast, lunch, dinner, and dessert we encourage Hamilton residents to have fun, try something new, and enjoy amazing meals.