Stem & Stein Mag. NJ Feb. 2013

FEBRUARY 2013 Vol. 2 ISSUE 2

w e Nrsey

Beer Bellies AND Diet Resolutions

Jer

FLYING FISH BREWERY’S ROMANTIC PERFECT PAIRINGS

JERSEY ARTISAN

IN LOVE WITH NEW

JERSEY

Hand Crafted

Wine & Beer

FU SANDY ALE

CapE May & TUCKAHOE

DISTILLING

Brewery

BOLERO SNORT

Renault

BREWERY

WINTER WINE FESTIVAL

Our Chef

Eric LeVine who won

CHOPPED on the

Food Network

February 2013 Stem & Stein

1

T

esewy N Jer IN LOVE WITH NEW

JERSEY

Hand Crafted

Wine & Beer

his past month was a cold one with many of our wineries especially those located in northern New Jersey closing their doors during January.

Who was open was many of our local breweries who conducted tours. Yeah, I know it’s not a bad job going from brewery to brewery visiting and sampling different full flavored, hand-crafted beers. In January, we visited Cape May, Tuckahoe, Kean Carton and New Jersey beer company. They each had a something special that they were working on and were preparing on releasing their new products.

For this month we featured the Cape May and Tuckahoe trip .We met many great people in our travels and hope that the next seven months will be as fun as the first.

Until Next time,

am Mark and P 2

Stem & Stein February 2013

CONTENTS Stem & Stein

February 2013

Tuckahoe & Cape May Brewing • 04

Perfect Pairing •8

PUBLISHERS

Mark Ruzicka & Pam Mazalatis EDITOR

Barbara Kolb LAYOUT & DESIGN

Wine & Health • 14

McNabb Studios

www.mcnabbstudios.com PHOTOGRAPHY

Mark Ruzicka & Kieran CONTRIBUTING WRITERS

Jimmy Vena, Dr Audrey Cross, Kevin Celli, Eric Wormann, Pam Mazalatis & Mark Ruzicka – STEM & STEIN –

Renault Winery • 18

PO Box 699 Lake Hopatcong, NJ 07849 Phone: 973-663-6816 • Fax: 973-663-6378

www.stemandsteinnj.com Stem & Stein is published monthly and reproduction of content is not permitted without the express written approval of Mark Ruzicka. Publisher assumes no financial responsibility for errors in ads beyond the cost of space occupied by error, a correction will be printed. Publisher is not liable for any slander of an individual, or group as we mean no malice or individual criticism at any time, nor are we responsible for the opinions or comments of our columnists, and promises, coupons, or lack of fulfillment from advertisers who are solely responsible for content of their ads. Publisher is also to be held harmless; from failure to produce any issue as scheduled due to reasons beyond control; all suits, claims, or loss of expenses; this includes, but is not limited to, suits for libel, plagiarism, copyright infringement and unauthorized use of a persons name or photograph. Publisher does not promote excessive consumption of alcoholic beverages.

February 2013 Stem & Stein

3

A

Tuckahoe & Cape May brewing

s Stem and Stein rolls into its sixth month of publication, we have made a lot of new friends and met many great people in the beer business and this month was no exception.

We decided to visit a couple of breweries that have been making some major moves in the Garden State. The two breweries we are talking about are Tuckahoe Brewing in Ocean View, New Jersey

and Cape May Brewing in Rio Grande, New Jersey.

Although the two brew beer they are very different.

Our first stop on the way down was at the top of Cape May County at Tuckahoe Brewing where I was met by Tim Hanna, Matt McDevitt and Jim McAfee, three of the four founders of Tuckahoe Brewing.

Tim took the lead in explaining the history, their

future goals to the expand of the brewery along with a larger brewing system to keep up with distribution demands, thereby expanding their distribution of their many varieties of beer. We sampled from the tap their Flagship Dennis Creek Pale Ale, a traditional pale ale 4

Stem & Stein February 2013

perfect for just about any occasion along with their Marshallville Wit, a lightly hopped Belgian Ale perfect for those hot Summer days on the beach in Cape May

County. Even though it wasn’t a hot summer day Marshalville Wit and Dennis Creek Pale Ale seemed to be favorites. Also on tap was their Holly Beach Pumpkin Ale which we took outside to drink on this mild January day. It almost felt like November instead of mid January. Holly Beach Pumpkin Ale with its hints of ginger and cinnamon is the perfect pair for just about any meal or dessert. Next on tap is my favorite, New Brighton Coffee Stout. The folks at Tuckahoe have an advantage since their neighbor and

friend roast the beans right next door at Harry and Beans Coffee Company. This Stout was hands down one of, if not the best, coffee stouts I’ve ever tasted.

Tuckahoe beers are available in a number of bars on tap, as well as limited run 22 ounce bottles.

For more information on where to get Tuckahoe Brewing products check out their website www.tuckahoebrewing.com.

craft beer. I’d say at this point their mission has been accomplished, however Ryan says they are not done yet. Cape May Brewing is expanding in size and beer production. After taking me on a tour of the brewery that was just one-third the size it was seven months ago, I’m still amazed at the changes in this brewery in such a short time. They tripled the size of their space, added a large bar and a new tap room with picnic tables all along the back wall for plenty of seating.

N

ow it’s off to the Parkway to visit the crew of Cape May Brewing off exit four on the Garden State parkway. I visited Cape May Brewing seven months ago when we were starting Stem and Stein. And, once again, it was on a Saturday afternoon during their tour and tastings when I stopped in. Being that I go to a lot of breweries and wineries I remember being surprised at

the large number of people that were there. But I wasn’t half as surprised then as I was this time. I was met by co-owners, Bob and his son Ryan, who were working behind the newly built bar along with Kaysi and Mark trying to fill glasses and growlers as customers lined up at the bar to sample or order some beers they had available on tap as the crowd in the already full tap

room continued to grow. Ryan took some time out to talk to me before he started his next tour. Ryan insisted their mission is as it was in 2012 to create fresh delicious beer and help put New Jersey on the map with their

On this Saturday, they had live entertainment from the band, Red Mare, who kept the crowd entertained all afternoon. Cape May Brewing currently handles their own distribution and is available all around Cape May County. The crew at Cape May Brewing really seems to have a love for what they do and take a lot of pride in their beers. The first beer on my list was the winner of the Atlantic City Beer and Music Festival. It was the Cape May CIPA. It was every bit as good as everyone said it would be. This CIPA was only one on the list of

thirteen different beers they had on tap that Saturday so no matter what your taste is they had something for everyone. Cape may Brewing is located at 1288 Hornet Road in Rio Grande New Jersey and can be found on the web at www.capemaybrewing.com. But you really owe it to yourself to take a trip down there and visit you won’t be disappointed.

Look for more updates and articles on Tuckahoe and Cape May brewing here in the near future.

February 2013 Stem & Stein

5

You r Pet’s Home Away From Home

• BOARDING • DAYCARE • GROOMING

Make your Reservation

TODAY!

6

Stem & Stein February 2013

PRESS RELEASE

FLYING FISH BREWING COMPANY TO DEBUT

FOREVER UNLOVED (F. U.) SANDY WITH ALL PROCEEDS GOING TO NJ VICTIMS OF SUPERSTORM SANDY

I

n early February, New Jersey’s largest craft brewery, Flying Fish Brewing Company (900 Kennedy Boulevard, 856-504-3442), will debut Forever Unloved (F. U.) Sandy, a hybrid wheat-pale ale, with 100% of proceeds going to New Jersey victims of 2012’s Superstorm Sandy. Founder Gene Muller and many Flying Fish employees are proud NJ residents, and they hope that by brewing and selling this special beer, they can help to support the renaissance of the iconic but heavily storm-damaged Jersey shore.

“At Flying Fish, we proudly hail from the great state of New Jersey, so when tragedy struck, we knew immediately that we wanted to do something to help,” says Muller. “Every single aspect of this beer, from the man-hours spent brewing it to the hops used to season it to the kegs that will contain it, has been donated so every cent brought in goes to Superstorm Sandy victims.”

The F.U. Sandy brew will produce approximately 100 kegs of beer, sales of which will generate $50,000 directly towards a charity. The recipient of the F. U. Sandy funds will be a grassroots NJbased charitable organization dedicated to Superstorm Sandy relief and chosen by Flying Fish fans via social media. To nominate a charity, visit the brewery on twitter @jerseyfreshale and on Facebook. The beer will be available beginning in February, exclusively on draught, throughout the New Jersey and Philadelphia region.

F. U. Sandy is brewed with a 50/50 blend of Two Row Pale Malt and American

White Wheat. It is hopped with experimental hop ADHA 483, donated by the American Dwarf Hop Association, which has never been used in a beer before this one. Muller and Head Brewer Casey Hughes expect a beautiful, tropical nose of mangoes and guavas that will accentuate the beer’s soft mouth feel and contribute to a truly one-ofa-kind ale – much like their beloved Jersey shore.

Flying Fish was the world’s first ‘virtual’ micro brewery, establishing an Internet presence as early as 1995.

That presence helped to generate press interest and woo investors to the fledgling brewery, which would not open for business until late 1996. Flying Fish primarily distributes in Delaware, Eastern Pennsylvania, Maryland, New Jersey and Washington D.C. The also have limited distribution in Arizona, California, Florida, Georgia, Nevada, North Carolina, South Carolina and Virginia.

In 2012, Flying Fish moved into a new facility in Somerdale, making it the largest brewery built in the state since prohibition. The move will allow Flying Fish to quadruple production. The facility boasts many sustain ability features to brew beer in the most environmentally friendly way possible. Flying Fish produces a range of beers year-round as well as some seasonal specialties. They also produce the Exit Series, a special selection of beers highlighting the state through the various turnpike exits.

For more information about F. U. Sandy or any of Flying Fish’s beers, please visit them online at www.flyingfish. com or call (856) 504-3442.

February 2013 Stem & Stein

7

FOOD & DRINK

JIM MCGRADY

PERFECT PAIRINGS (NJ Style)

Taboo (Foie Gras):

Cabernet / Merlot 2010 Valenzano Winery

February is the month of love and Valenzano winery has set romantic mood with their Chocolate & Wine weekend, right before Valentine’s Day. This fantastic wine will featured throughout. However, for the big night itself, I recommend picking up a bottle, (just one)…getting your sexy apron on and preparing a passionate candlelight dinner, just for two. So what is romantic food? I start with dishes that tempt the senses. Scent, taste and visual appeal can all be seductive. Foods with sexy shapes and textures can be erotic enough to jump start your libido. Dishes that you eat using just your fingers are sensual selections….and of course wine enhances the experience.

Below are some of the sultry dishes we’ll enjoy on VD…(yes, oysters were left off deliberately). This red blend might even be the highlight of this meal, but remember that the meal isn’t the climax of this evening.

So, on this night, moderation is my rule.

Yes, it is highly controversial and I would advise you to first know what side of the squabble your dining partner lies. You don’t want to upset the angry little dwarf with the pink arrows. Yet, it is one of the most decadent delicacies in gastronomy and sought after, world over. The lavish, buttery texture and mythical status are sure to put you in a sexy mood. I had a sensational serving recently in the formerly “Foie Gras Banned” city of Chicago. Not at all romantic though, since I was dining alone. That’s ok, I didn’t want to share, anyhow.

Forbidden Fresh Fig Salad:

No fruit has a sexier appearance than a fresh fig. For obvious reasons they have been linked to eroticism throughout history. However, the aphrodisiac quality doesn’t just lie in the looks. The sweet and soft forbidden fruit pairs perfectly with the pepperiness of rocket arugala and the saltiness of some prosciutto di San Daniele and shaved Grana Parma. The fig was rumored to be Cleopatra’s favorite food, and that is good enough for me.

Spicy Ginger-Lacquered Lamb Chops:

No forks necessary. These fiery

8

Stem & Stein February 2013

finger-lickin’ lollipops will certainly heat up your sex life. The hot capsaicin in chiles will stimulate nerve endings, raise the heart rate and trigger the release of endorphins and give you a natural high. Zesty ginger helps your blood’s circulation which is always good for your body’s pleasure bits and bobs. The stimulation of this smooth red wine will then invite the tongue-tinglin’, cheek-flushin’, lip- pumpin’ allure of a romantic meal for two.

Chocolate Fondue:

The reports are true: the natural feel-good elements in chocolate evoke the same emotions as falling in love. What could be more passionate than plunging into a warm crock of luscious chocolate? There is no more playful food, that’s perfect for foreplay! Just start dippin’ your berries and share. Don’t worry, if your lover is one of many moods, chocolate is sure to satisfy nearly all of them! …and the wine will take care of the rest.

• 10 million man hours (only 5 for me) spent preparing food, including: • 8 million pounds popcorn • 70 million pounds of avocados, mostly for guacamole.

• 28 million pounds potato chips • 900 million chicken wings?…we must be cloning… just the wing.

• And… 7 million people will not go to work on Monday (including everyone attending my party!)

Overhead Imperial IPA Kane Brewing Company

The biggest beer drinking day of the year is upon us. What to do? Well, if your SuperBowl party is anything like mine, the menu is all over the place. Regrettably, the hodgepodge of not-so-super six packs, that’ll arrive throughout the day don’t really thrill me. I would prefer to kick-off my game with the one brew that’ll team-up perfectly with all the festive food selections I’ve chosen for my party. This light citrus, hoppy IPA will be my starting center this SBXLVII. I’m a Jersey Shore guy, and this little Ocean Twp. brewery popped up right around the corner from where my dynamite dad grew up. The many fond childhood memories of the area make it easy for me to longingly drop back in and refill my growler.

So, did you know?

Super Bowl Sunday is the 2nd biggest day in America for conspicuous consumption (to Thanksgiving, of course), here are some “facts” to consider: • 160 million people will watch the game… at some point.

• 400 million gallons of beer will be drunk. (most of it will be dreadful brews) • 20 million people will attend some kind of party. (only about 40 at mine)

Now, I have no way of knowing how many of the above statistics are accurate. What I do know is that, unfortunately, my beloved NY Giants are not in this year’s Super Bowl. So, we have rented a lodge (yes, a whole lodge) at Hunter Mountain for the big long-weekend and it has an enormous commercial kitchen for me to play in….and I’m going to go wild! So, after hitting the slopes, (and then the hot tub) my Overhead IPA and I are going to prepare these perfect pairings for some fantastic fête-ball:

Coco-Macadamia Nut Lobster Tails Slow Braised Baby Back Ribs Kobe Beef Chili Ahi Poke Tacos Peruvian Ceviche Spicy Tuna Sushi Rolls Irish Nachos Prime Rib Sliders Cheesesteak Eggrolls Colossal Lump Crabcakes Wild Mushroom Flatbreads Clams Casino Royale Roast Lamb Kebabs Chicken Wings Biryani Pulled Pork Pizzas Chicken Satay Skewers Drunken Garlic Shrimp Grilled Vegetable Crudite Deep Fried Snickers Bars Tres Leches Nibbles & Dipples

JIM MCGRADY

Executive Chef/ Managing Partner at Maggiano’s Little Italy Restaurant Reality.biz February 2013 Stem & Stein

9

PRESS RELEASES Ragin’ Good Beers Newest to New Jersey’s Draft Lines

Jersey Artisan Distilling, INC.

Rigefield Park, NJ – January 25, 2013

Fairfield, NJ - January 25, 2013

B

olero Snort Brewery, the Garden State’s newest craft brewery, is set to have their beers hit draft lines in Northern New Jersey at the end of next month. The brewery has two initial flagship offerings. Ragin’ Bull, a sessional and flavorful Amber Lager, and Blackhorn, a roasty American Black Lager brewed with a hefty amount of hops.

Founded by home brew veterans and friends Bob Olson, Jr., 29, and Andrew Maiorana, 27, the new beers are currently contract brewed at High Point Brewing Co., Butler, NJ. The pair will soon begin raising capital to build out their own facility.

Bolero Snort Brewery is one of a growing number of upstart breweries opening in the state since Governor Christie signed the new bill to bolster the craft brewing industry in New Jersey this past September.

“Knowing the new bill was in the works was an important part of our decision to open in New Jersey,” Olson said, “We are just at the beginning of a new wave of great local beers coming to causal drinkers and craft enthusiasts alike.”

Bars and tap houses across Northern New Jersey are celebrating the brewery’s inaugural batches with launch parties the week of February 24, including celebrations at Barcade in Jersey City and Copper Mine in North Arlington. Available on draft at launch, bottles of Ragin’ Bull and Blackhorn are anticipated to hit area retail stores around April this year.

Learn more about the beers, the brewery, and the launch at their website: www.BoleroSnort.com.

No BS, Just Ragin’ Good Beer.

10

Stem & Stein February 2013

I

n the autumn of 2010, Brant Braue was asked by his brother, “if you could wake up tomorrow and do whatever it is you want, what would you do?” A few days later, the answer came to him…

I would own a distillery. Later, at the local craft brewery, Brant happened into conversation with Krista Haley, a lawyer who was in the market for a new challenge in her life. Over the next few months, the two put their heads together and over cocktails by the pool, realized that this dream of owning a distillery could actually happen. And so Jersey Artisan Distilling was born.

Now, after over a year of hard work to find the right location, the right suppliers and the right support for this dream, it is now becoming a reality.

Jersey Artisan Distilling, Inc. has been established to provide high-quality spirits to all. The company’s initial product line will focus on the distillation of ultra-premium, hand crafted rum, followed by vodka, gin, bourbon and whiskey. Our primary focus will be on making rum in the classic style, bringing back the flavors and tastes that made rum the most popular spirit in colonial times and thereafter.

In today’s market, liquors are too often made simply to intoxicate without any aim to provide enjoyment to the consumers.

Jersey Artisan Distilling intends to bring enjoyment back to liquor consumption by using classic distilling techniques and providing flavor and passion for the product to the consumer. Our goal is to create locally made liquors using Jersey grown products whenever possible.

Skunked Beer O

By Eric Wormann

ne of the most misunderstood aspects of beer is the issue of skunking. Any person that has ever worked in any segment of the beer industry has been asked the same question: “If I buy this cold beer and let it get warm, will it skunk?” The answer is, has always been, and will always be the same: NO. While refrigeration may affect the freshness of a beer, it will have no impact on the skunkiness of a beer.

If you have never experienced a skunked beer, you are a lucky person.

As the term suggests, a skunked beer smells like that of a skunk’s spray.

The only process that can cause a beer to become skunked is if it becomes light-struck. When beer is brewed, the hops release bitter alpha acids that can give beer some of its odor and flavor. These alpha acids are very sensitive to natural light (and, to a point, artificial light) which can break down their chemical compounds. The broken down compounds then combine with other chemicals in the beer to create a sulfur-containing substance called 3-methyl2-butene-1-thiol, or MBT. This is the substance that smells like a skunk, and it’s extremely intense.

Many brewers have taken to extreme measures to prevent beer from becoming light-struck. Most of this is done through packaging. The best package to prevent beer from becoming light-struck is aluminum cans. Light cannot penetrate aluminum, so there is 0% chance of getting a skunked beer from a can. The next-best way to prevent skunking is to use brown bottles. Brown bottles prevent 90% of light from reaching the beer. Many craft breweries have changed their six-pack holders so that the sides rise up higher than the shoulder of the beer, and sometimes up to the top of the beer, to prevent light from reaching any part of the bottle.

The worst packaging that a brewer can use is green or clear bottles, which provide little to no protection from light. Many beer drinkers dislike a specific beer (most commonly Heineken) simply because they are under the impression that the skunky odor is meant to be there. The reality is that the green bottle provides very little protection from the light, so the skunking process happens much more quickly than it would with a brown bottle. But some brewers have found a way around that, too. Some larger breweries like the way green or clear bottles look and have taken another step to prevent beer from becoming light-struck while still using these bottles. They have begun using a special ingredient called “tetrahops”. Instead of traditional hop cones or pellets, tetra-hops are actually a liquid extract made from potassium salts of tetrahydro-iso-a-acids. Tetra-hops are extremely resistant to light-struck odor, but the downside is that they are nearly odorless in general, so you end up with very little desirable hop odor. You’ll usually find

tetra-hops in mass-produced light beers that still use clear bottles.

The best way for a consumer to prevent beer from becoming light-struck is to leave the beer in its packaging so that light can’t get to it. It’s also important to drink beer shortly after you purchase it (unless you’re aging it, of course) because fresh beer always tastes best!

February 2013 Stem & Stein

11

COOKING WITH WINE & BEER

CHEF JIMMY VENA fritters with my Stoudts Karnival Kolsch style beer…summer style beer with a great street fair snack, bumped up a notch made with a beer batter.

Stouds Karnival Kolsch style beer

I’ve seen interviews with German beer Crafters who say that Americans have perfected the “light” beer and although they are a mere shadow of what old and true European “beer” is that making “light” beer in the massive quantities that it is produced is a feat to be recognized. Thanks for the nod..but as for me, I’ve never liked any beer with the word “light” or “lite” on the label or keg.

Researching “KOLSCH” style beer I found the general consensus that it is considered a European Style Light Beer…that being said and that nowhere does it say LIGHT on this label..I really do like this beer!

Served very cold it would be great session beer on a hot summers day.

Now considering that it hasn’t been warmer than 8 degrees out the last few mornings the picture on the label of the ferris wheel and the name Karnival brought me right to this beer as if it screamed out to me from the store cooler….”Hey Jimmy! Over here..it’s freakin freezing outside…. take me home and at least I could remind you of summer at the Jersey Shore!” And so it did. Carnivals, the BoardWalk, the Meadowlands Fair with its great Midway. A single bottle, O.K. 3, made me feel better with the thoughts of warm weather and summer fun. I guess that’s why I decided to make some Fried Corn 12

Stem & Stein February 2013

1.) drain 1 can of whole kernel corn (if it was summer I would use fresh off the cob corn..1 cup would do) put aside 2.) sift together 2 cups of all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon sugar. IF YOU LIKE ..now is the time to add 1 teaspoon of cayenne pepper for a hot fritter OR a teaspoon of Old bay for that enhanced summer flavor (if you add the Old bat..DO NOT add the salt) 3.) To the sifted dry ingredients add 4 egg yolks, and 1 cup of Stoudts and the drained can of corn.

4.) use a fork to mix well..it will be a thick batter that you spoon drop.

5.) use a small sided sauté pan with an inch of oil in it (the smaller the pan the less oil you need ..its the surface area you need not the depth.. use a fry daddy if you have one but a “deep fryer” is NOT needed.

6.) over a medium flame the oil should heat to 350 degrees..it will “pop” with a drop of water.

7.) spoon drop just a few fritters at a time..turn over once. Cook till golden brown..drain off on a paper towel.

8.) as each batch is finished make sure to get the oil back up to temp before dropping more fritters.

9.) I was happy to eat these as is… but some melted “gooey cheese” would be a great dip and theses days people seem to dip everything into ranch dressing, but I really think it goes in this case.

For those obsessed with Bacon (as I am) you can add a ½ cup of fine chopped extra crispy bacon to the batter with the wet ingredients.

The taste of the beer in this batter comes through just right and goes great with the sweetness of the corn.

Wilde Cock

Premium Red Table Wine

Willow Creek Winery Cape may, NJ

I must say, it was difficult to cook with this wine..because I wanted to drink the 1 and only bottle I had. It is very palate friendly without being too sweet or extremely velvety.

A nice balance for sure. The maker recommends it to go along with steak, venison or duck. It made me think about enjoying it as a cold component to an entrée, similar to how you would enjoy cranberry or apple sauce.

Now I’ve made jello shooters in bars and clubs for many years.

You should know that if a bartender or “shot girl” offers you a jello shot its most probably made with some sweet low alcohol booze that someone bought as a favor to a liquor salesman and the bar can’t get rid of pouring it off. That’s not what I was set out to do. I wanted to create an adult condiment with a great tasting wine that I could enjoy with grilled or roasted protein.

Remember when you are making this, do not boil the wine (we don’t want to cook off the alcohol!) and

do not add water as the suggested directions for the Knox Gelatin will say to.

1.) stir 4 oz of Agave (you can use honey but I’m really addicted to agave) into 3 cups of Wilde Cock red table wine 2.) warm it to melt the agave..but do not boil it!

3.) whisk in 3 packages of Knox Brand Gelatin 4.) cut 3 large, thick skinned navel oranges in half (from top to bottom) 5.) using a spoon scoop out the interior ( it practically pops right out) 6.) place the orange shells into a pie plate (just in case you made a hole through the skin) 7.) spoon the warm wine jello into the shells 8.) refrigerate for 3 hours or until firm 9.) cut the ½ orange into wedges.

Serve these as a side dish with grilled red meats or..as I couldn’t resist doing eat out of hand and enjoy Wine Jello. As a dessert it goes great with a dollop of sour cream.

With a side dish to red meat enhance the jello with a bit of whipped heavy cream, cognac and a drop of simple syrup.

Chef

Jimmy

February 2013 Stem & Stein

13

WINE & HEALTH

AUDREY CROSS, PHD, JD

Beer Bellies & Diet Resolutions Y

ou would think, given that we are hanging from the fiscal cliff, losing our mortgages, etc that the number one New Year’s resolution would be financial prosperity. Nope! It’s not about expanding our budget line, it’s a commitment to reduce our waist lines.

Weight loss resolutions usually involve eating less and exercising more.

Which actually IS the secret to girth control.

(My Dad always said that the best exercise when dieting was the “elbow push” – you place your hands on the table then use your elbows to push yourself away from the food!)

While everyone thinks about which foods to avoid or forego, few realize that liquid calories are a big contributor to weight gain. That innocent looking little shot before dinner followed by a couple of beers or glasses of wine to wash down your steak, adds considerably to overall calorie intake. Here’s a chart of calories per drink.

% Alcohol 11oz. Beer 4.5 4 oz. Wine 12 1 oz. 100 proof 50

14

Stem & Stein February 2013

Calories 110-140 95-130 80-90

While you may avoid soda, thinking that it is full of calories, you may not realize that a can beer and a glass of wine have about the same number of calories as the average can of soda. If your daily diet calorie “budget” is 1800, that shoot and 2 glasses of wine make a deep cut into your limit – approaching or exceeding 300 calories.

There is also research that suggests that you are more like to store body fat in the abdominal area (that “beer belly”) when excess calories come from alcohol rather than from food sources. Beer bellies are intra-abdominal fat, packed between and over your organs where it does not belong. Fat in this area interferes with normal organ function, increasing the risk of heart disease, circulatory disorders, pulmonary and breathing difficulties and diabetes.

So if you want to trade that beer bulge for a six pack, resolve to switch to lite beer or dry wine and keep overall intake on a “budget” of 1 per meal.

Dr. Audrey Cross, a renowned nutritionist who owns Villa Milagro Vineyards with her husband, Steve Gambino, will provide monthly reviews of wine & health issues for Stem & Stein. www.DrAudreyCross.com & www.VillaMilagroVineyards.com Next month – Low carb beers and wines - can they help you control your calorie budget?

February 2013 Stem & Stein

15

Renault Winter Wine Festival O

by Mark Ruzicka

n January 12th, the Renault Winery held its

annual Winter Wine Festival. This event featured not only wines from Renault Winery and nine other wineries --DiMatteo, BellView, Plagidos, Wagonhouse, Tommasello, Cedervale Amalthea, Auburn Road., and Sharrott Winery. Each winery offered samples and were selling some of the states finest wines.

The Weather was great as attendees walked between the two Ballrooms where the event was being held this year. The event was held in two ballrooms instead of one like last year’s event. This was a must according to the Event Coordinator, Kevin McCarty, due to the fact that the event outgrew the Main Ballroom last year and this gave people more room to move around and enjoy the day sampling wine, shopping the vendors to get a bite to eat.

There were wine talks given by wine expert Gary Palvis, who spoke and answered questions. Tours were available for those who wanted to see the winery.

The Renault Winery tour is one of the most educational tours there is because it not only explains the history of Renault Winery, but gives a little bit of an education about the prohibition era. When speaking to a few of the winery representatives they all seemed pleased with the turnout. Oliie Tomasello of Plagidos said,”It’s a nice event and I’m glad they do this as it gives all of us a chance to get together at a time of the year when outside events aren’t possible.

16

Stem & Stein February 2013

As the day went on there was a constant flow of people walking around enjoying the day. The Renault Winery Resort and Golf course hosts a number of special events, festivals and seminars throughout the year. There are various cooking classes to wine education classes featuring Dr. Gary Palvis, who educates guests about the fine wines and romantic countries of Italy, France, and Spain. If you missed the Renault Winter Wine Festival you will have another chance this March 2nd to catch all ten of the wineries at the Renault Winery Cheese and Wine Festival. The wineries will be joined by the Di Bruno Brothers, who will be sampling over thirty of their cheeses and Formica’s Bakery with their World Famous baked breads.

Tickets will be ten dollars in advance and fifteen dollars the day of the event at the door. There is also a Wine and Cheese Festival Hotel package available for $169.00 plus taxes which includes two tickets to the a Wine and Cheese Festival, an overnight stay at the Tuscany House Hotel Saturday night and a Sunday Brunch at their Gourmet Restaurant. So make plans and book your tickets to this event now at www.Renaultwinery.com or call 609-965-2111 advance ticket are only available until February the 28th.

February 2013 Stem & Stein

17

For advertising call 973.663.6816 or www.stemandsteinnj.com

18

Stem & Stein February 2013

Bring in this ad through 2/28/13 and receive a free wine tasting & glass.

February 2013 Stem & Stein

19

20

Stem & Stein February 2013

Denville

$2,490,000

Sparta

$1,150,000

Exquisite 10 room majestic Mansion, builder’s own backs to Rockaway River country club 3rd green, manicured 1 acre tranquil setting, one of Denville’s most sought after locations. All exotic trim, granite, woodwork, paint finishes & fixtures. Extremely well-built and energy efficient, no detail over looked. Viking, sub-zero, custom copper hood, made built kitchen, all copper plumbing, plenty of room for a pool.

French Normandy Manor on over 3 1/2 acres with amazing views. Epicurean Kitchen, designer custom cabinets, granite countertops, high-end appliances. 10’ ceilings on 1st fl r. 4 fplcs Gas/Wood burning. Master suite w/see thru fplc shared w/sitting rm, massive WIC, spa bath featuring a Jacuzzi, steam shower, walk-in shower & His & Hers vanities. Add’l BRs with their own FBAs. Enormous bonus rm, 2nd & 1st fl oor laundry rms - HW fl rs.

Walk-out basement w/French Doors & insulated foundation.

Fredon Twp.

Rockaway Twp.

$599,000

Colonial home to be built in one of Byram’s most desirable developments - Fantastic views of Lake Mohawk - Lot is approved and ready to build 3,191 Sq. Ft. Colonial - Well and Septic are installed - Plans are ready to be picked up

Rockaway Twp.

$359,900

Well maintained, 4 Bedroom, 2.5 Bath Colonial in a sought after neighborhood - Water Fall Ridge - Set on 3.8 Acres on a cul-de-sac, this lovely home features a family room with Fireplace. Custom Deck & in-ground pool 33x20. Bonus room that is ready to be finished.

Easy commute, bright and neutral.

NEW CONSTRUCTION - Stunning Raised Ranch in the Lake Telemark section. This house has it all! 8 rms, 3 BRs, FR, offi ce, 2.5 Baths, HW flrs, high ceilgs, custom trim work, sliders to priv patio, oversized 2 car gar & a lemonade front porch w/great lake views. You will love the flow & openness of this house. If a great Lake community is what you are looking for this is the house for you.

Absolutely Charming Raised Ranch Renovated in 2010. Designer-like kitchen w/Granite counters, SS Appl, Cherry wood cabinets and tile flr, 4 Bdrms, 3 full ths, one car gar. Frml LR & DR w/refin hwd flrs on upper level.

24x14 grt rm w/sliders to private patio, lg lower level w/full bth, and one of the Br’s w/sep outside entrance, ideal for an extended fam or home office.

New windows & doors. This home sits on a level lot fust a short distance to the beach or community pool in prestigious White Meadow.

Rockaway Twp.

$499,900

$399,900

Byram Twp.

Rockaway Bor.

$325,000

PRIDE OF OWNERSHIP is evident in this unique Raised ranch. Entry is through a spacious foyer w/stairs to the main level with a formal living room, dining room, eat-in kitchen that would make any chef proud w/sliders to a large deck. 3 bedrooms & full bath. The lower level has a terrific family room, 4th bedroom, and a powder room.

Other amenities; Newer windows, roof, furnace, above ground oil tank, kitchen, tiled foyer, carpet & gutters.

Dover

$324,900

Wow! New paver walk-way welcomes you into this renovated custom Ranch, granite kitchen, gleaming hardwood floors, new windows & roof, tiled baths, recessed lights, furnace, ready for C/A, walkway, custom trim and paint. Dining room with a wood burning fireplace and sliders to a large private yard. A full finished walk-out basement is ideal when entertaining. Hurry, wont last!! Central location - just a short distance to clubhouse, beach, tennis courts & playground.

Hampton Twp. (Kemah Lake) $289,900

Roxbury

$239,900

Hardyston

$179,900

$349,900

Beautifully renovated upgraded and updated. You get all of the Old World charm without the work, granite kitchen, high ceilings, recessed lighting, custom trim work, wood floors, rocking chair front porch, impeccably maintained Colonial situated on 2.7 Acres in beautiful Kemah Lake. 3 large bedrooms, 1 1/2 baths and 2 fireplaces. Newer furnace, windows and siding. If you are looking for something special, consider this very charming Colonial.

TOTALLY RECENTLY RENOVATED - 3 Bdrms -2 1/2 Bths - Rec. Rm Foyer-Mast Suite w/Full Bth & walk-in closet-Kit w/granite counters, SS Appl.- Hrdw flrs throughout - LV w/French doors to balcony. With a NEW TWO bedroom septic.

RE/MAX DIAMOND PROPERTIES

20 West Main Street • Rockaway, NJ 07866 973-625-0450 (Office)

Each office is individually owned and operated.

Take a step back and enjoy the extreme craftsmanship of this unique charming English Tudor home. Some of the very special features is the slate roof, oak beamed cypress ceilings, built-in bookcases & hutches, hand crafted rounded doors & trim, master bedroom suite with one of 2 fireplaces,nursery/office, beautiful Florida room, large living room w/fireplace, ground level bedroom with sliders to the private large yard with a deck and lilly pond. A detached 1 car garage and plenty of additional parking.

GORGEOUS TOWNHOUSE IN THE HEART OF INDIAN FIELDS. Totally updated and meticulously maintained Townhouse with 3 full levels of living space This amazing house has a newer eat-in kitchen with granite counter-tops and custom back-splash, hardwood floors, 2 ample-size bedrooms, 1.5 baths, finished walk-out basement & rear deck. Excellent location just a short distance to the community pool, tennis courts, playground & clubhouse. Won’t last, priced to sell.

JOSEPH MORREALE

973-390-3326 (Mobile) 973-625-5520 (Personal Fax) projoe01@me.com