35 Olcott Square c.1823 Palmer Building c.1878
Palmer Design Centre c.1875
Olcott Building c.1905
Jerolaman's Store by Mark deMos
and Palmer Enterprises, LLC
a special thank you to:
Lexus of Bridgewater for being our Event Sponsor
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BOARD OF TRUSTEES Chairperson Alex van Dijk Vice-Chairpersons Lynne Brum Penelope Ayers Secretary Jansyn Tropea Treasurer Arlene Ward
Trustees John Bacci Darcey Brooten Marilyn Clendenny Janice Haggerty Carey Kane Shane Porter Laura Ruggeri Jen Shouffler Colleen Viggiano Valerie Zanardi
Ex-Officio Trustees Peter Miller, Superintendent Jerry Dorr, Board of Education Executive Director of Development Alice Rose
The mission of the Somerset Hills Education Foundation is to promote and provide educational opportunities through innovative programs and projects. 2
WELCOME Welcome to the Somerset Hills Education Foundation 10th Annual Chili Cook-Off! And, welcome to our new venue.....Tranquillity Farm, a stunning horse boarding and training facility owned and rented to us by Ricci Desiderio, a Bernards High School alumnus. There are probably many here tonight who remember our first Chili Cook-Off in 2004 held at the Bernardsville Fire Company Station House, and the many years at Upton Pyne. How far we have come! The Chili Cook-Off is SHEF’s largest and most successful fundraiser. Through your generosity and the SHEF trustees' thoughtful stewardship, significant and impactful investments have been made in support of the students of the Somerset Hills School District (SHSD). We are thankful to all of the advertisers, private supporters and SHEF trustees for their donations. We are especially grateful to our corporate sponsors, who make significant financial contributions to help underwrite this event, and we encourage you to personally thank these sponsors and to patronize their businesses: Lexus of Bridgewater, Bernardsville Print Center, Brown & Brown Benefit Advisors, PeapackGladstone Bank, Patron Spirits Company, Phillips & Fredericks Jewelers, Tito's Hand Made Vodka, Tranquillity Farm, Wild Bill's Olde Fashioned Soda, Alterra Reinsurance Company, Bollinger Insurance, CRC/Crump, Platinum Underwriters Reinsurance Inc., Redwoods Grill & Bar, Transatlantic Reinsurance Company, 56O Wine, ACE Tempest Re USA, LLC, Diamond Dream Fine Jewelers, Diehl's Jewelers, Endurance Services, Gary's Wine & Marketplace, Ken Rent, Martec International, Raritan Liquors and Starbucks of Basking Ridge, Bedminster, Bernardsville, Chester and Warren. We also want to thank our volunteer chefs for sharing their delicious chili with us and to our volunteer judges who lend their refined palates in their quest to find the “Best Chili in the Somerset Hills". After all, what would a Chili Cook-Off be without the Chili? An event of this magnitude could not take place without the help of many. We would like to thank the Chili Cook-Off Committee Heads, committee members and all the SHSD teacher and staff volunteers (18 of them!) who have spent enormous amounts of time and energy to make this a successful event. A special thank you to Darcey Brooten, Bedwell teacher, for creating and hosting the SHEF Grant Gallery, "Your SHEF Donations at Work." We also would like to recognize and thank Pete Miller, Superintendent of the Somerset Hills School District, for his 35 years of outstanding service to the students, staff and families of the SHSD and for his continuous support of SHEF. Pete is retiring this June and will be greatly missed. We wish him the very best in his future endeavors. We hope you have a memorable, fun time tonight and we thank you for your support.
Laura Ruggeri, Chili Cook-Off Chair Bridget Kevorkian, Chili Cook-Off Event Planner 3
2013 CHILI COOK-OFF SPONSORS The Somerset Hills Education Foundation would like to recognize and thank the following businesses and individuals who generously gave money or in-kind donations. With this financial support through underwriting the expenses of the event, SHEF is able to realize the goals set forth in its mission of promoting and providing educational opportunities through innovative programs for the benefit of students of The Somerset Hills School District. DIAMOND LEVEL ($7500) Lexus of Bridgewater PLATINUM LEVEL ($5000) Penelope Ayers GOLD LEVEL ($2500) Bernardsville Print Center Brown & Brown Benefit Advisors Peapack-Gladstone Bank Patron Spirits Company Phillips & Fredricks Jewelers Tito's Hand Made Vodka Tranquillity Farm Wild Bill's Olde Fashioned Soda SILVER LEVEL ($1000) Ajnsztajn Family Alterra Reinsurance USA, Inc. Bollinger Insurance CRC/Crump Platinum Underwriters Reinsurance, Inc. Redwoods Grill & Bar Transatlantic Reinsurance Company BRONZE LEVEL ($500) 56O Wine ACE Tempest Re USA, LLC Diamond Dream Fine Jewelers Diehl's Jewelers Endurance Services Gary's Wine & Marketplace Ken Rent Martec International Raritan Liquors Starbucks of Basking Ridge, Bedminster, Bernardsville, Chester & Warren 4
2013 CHILI COOK-OFF COMMITTEE Chairs: Bridget Kevorkian, Event Planner Laura Ruggeri, Event Chair
Committee Heads: John Bacci, Parking Darcey Brooten, Volunteers & Grant Gallery Lynne Brum, Chili Pepper Lounge Ellen Clark, Database & Reception Marilyn Clendenny, Volunteers Nanci de Diego, Graphic Design Janice Haggerty, Ad Sales Amy Herrick, Chefs Michele Illuzzi, Chefs Shellie Iossa, Chili Pepper Lounge Laura Jelinek, Ad Sales & Sponsors Carey Kane, Decorating & Set-up Linda Kragie, Sign Printing Keri Kutakoff, Food Donations Margot Lewis, Program Printing Michele Lobo, Bar
Shannon Lukes, Silent Auction Maureen Murphy, Public Awareness Andrea McGee, Decorating & Set-up Chris Pew, Food Donations Michele Pomeranz, Take Home Bags Shane Porter, Volunteers Laura Ruggeri, Rentals & Chili Contest Laura Rys, Silent Auction Kathy Scheer, Chef Coordinator Melody St. Clair, Silent Auction Allyson Thoms, Ad Sales Jansyn Tropea, Public Awareness Alex van Dijk, Clean-up Colleen Viggiano, Raffle Sales Arlene Ward, Treasurer
Committee Members-at-Large:
SHSD Staff Volunteers:
Jennifer Adams Penelope Ayers Brendan Boylan Donna Brooten Rick Brooten Dana Brothers John Brum Jerry Dorr Paula Kurschus
Kelley McDonald Pete Miller Alice Rose Jen Shouffler Meera Singh Vijay Singh Matthew Tresslar Cheryl Woods Valerie Zanardi
Kristene Both Darcey Brooten Stephanie DeAngelo Andrea Kostelak Melissa Leonard Penny Maddaluna Kristen MacGorman Carrie Malwitz Karen Mastrangeli
Pattie Pedota Shane Porter Jamie Reeves Debbie Rokosky Suzanne Ryan Jianna Spadaccini Allen Thurlow Kelly Wells MaryClare Windisch
The Somerset Hills Education Foundation would like to thank all of our Committee Heads and Volunteers for a successful Chili Cook-Off 2013. 5
RECENT GRANTS AND INITIATIVES SHEF is pleased to support innovative programs in The Somerset Hills School District. In addition to the $68,000 donated in 2011 and $56,000 in 2012 to establish four major initiatives, SHEF has dispersed more than $20,400 of the proceeds from last year’s Chili Cook-Off to fund some exciting new ventures in the form of grants.
major initiatives The Columbia University Readers-Writers Project has already been implemented at the Bedwell Elementary and Bernardsville Middle Schools. This nationally recognized literacy partnership includes on-site faculty training with in-classroom instruction aimed at long-term student engagement and achievement. The College and Career Counseling Center at Bernards High School includes hiring an experienced College Admissions Counselor and provides resources to guide students through the increasingly competitive and complex college admissions process. A Virtual Academy was established at Bernards High School, enabling the district to offer unique and innovative electives that otherwise would be cut due to low enrollment. Up to 20 upperclassmen can take online courses in more than 40 areas of study, including such diverse classes as AP Computer Science, AP Latin, Meteorology, and Oceanography. The SHEF Enrichment Academy will offer students the opportunity to take courses for enrichment this summer.
spring 2012 grants BEDWELL ELEMENTARY SCHOOL Get Moving Get Healthy: All kindergarten classes
BERNARDSVILLE MIDDLE SCHOOL Forging the Future of Fitness: For several years
participated in a program, lead by the Somerset County 4H, called Get Moving and Get Healthy. This program taught exercises and activities as well as healthy food and drink choices to keep students healthy during the summer months.
the BMS physical education program has tried to incorporate lifetime fitness activities within their curriculum. Crossfit is a fitness program that can be utilized by all fitness levels and encourages individual success and increased fitness. Crossfit curriculum was purchased to enable the physical education teachers to utilize this program within their classes.
Elmo Document Cameras: The fourth grade teachers purchased Elmo Document Cameras to be used by all fourth grade classes. These cameras allow teachers to model and demonstrate content using visual cues. Research supports that early learners rely heavily on visual cues.
We Go for Nat Geo: The fourth grade teachers have seen the benefits of introducing more nonfiction reading into their reading and writing curriculum (based on working with the Columbia Readers Writers program). The fourth grade teachers purchased one year subscriptions to National Geographic for Explorer (7 subscriptions per class) to provide reading groups the opportunity to work with non-fiction material. 6
BERNARDS HIGH SCHOOL An Expanded Spectrophotometry Program: Spectrophotometers are instruments that measure the concentration of chemicals in solutions based on optical absorption. They are used at the college level and in industry. 3 Spectrophotometry instruments were purchased, and repairs were made to 2 existing instruments to enable more students to use them in the classroom, providing college level and real world scientific experiences.
Golden Prom: The HS Key Club offered a Golden Prom for local seniors and HS students. Supplies were purchased to enable the Key Club to host the event.
Ode to Omiros: The Art 11 and Advanced Art classes are creating large scale works of art that can be hung throughout the halls of BHS. Students became inspired after learning about the work of Omiros - the grandfather of a current BHS junior. Supplies were purchased to enable the creation of these large scale works of art.
BERNARDS HIGH SCHOOL Exploring the Ancient World at the Met:
fall 2012 grants
Digital Photography in Lab Science Classes: 15 Digital cameras were purchased to
BEDWELL ELEMENTARY SCHOOL Reading Workshop Leveled Library: Select first grade teachers, are piloting the Columbia Teachers College Readers Writers reading workshop after attending professional development classes this summer. In order to more effectively pilot this program a classroom set of books designed to meet many reading levels has been purchased.
Bedwell Builders: Lego kits were purchased to allow the Bedwell Builders club to build and create new buildings and structures. This club, for 3rd and 4th grade students, meets during lunch and recess. Recent activities have included recreating local buildings.
Digital Story Telling For Young Learners: An I Pad was purchased for 3rd grade students to create Digital Stories. Digital Storytelling combines the art of storytelling and writing with a variety of digital media (images and sound). This can inspire and motivate students to become more proficient writers and the digital stories can be used across the curriculum.
SHEF funding allowed 12 ESL students to visit the Metropolitan Museum of Art to participate in a cross-disciplinary field trip. This trip will compliment the World History curriculum, math curriculum and expose students to the learning opportunities of NYC.
allow access to digital photography equipment and best practices in lab sciences classes. This has enhanced BHS science lab courses, providing students lab experiences and lab reporting options currently being used in college courses and by practicing scientists. Additionally these cameras will allow students to prepare digital lab portfolios that some colleges are requesting.
DISTRICT Rachel’s Challenge, Chain Reaction of Kindness and Compassion: Supplies were purchased for all three schools to create paper chains of kindness as part of the Rachel’s Challenge program.
Summer Reading Blast: The Bernardsville Public Library works in conjunction with the school district librarians to select summer reading lists for the middle and high schools. Additional titles of the selected books will be purchased to ensure that there is adequate supply to meet the needs of all district students.
BERNARDSVILLE MIDDLE SCHOOL Who Am I: DVD's were purchased depicting the culture and lifestyles of Spanish speaking countries. By viewing these videos students will become more aware of current global diversity and the many Spanish speaking cultures.
Where Did We Come From: 6th grade students participate in a lesson on immigration and culture. Students are asked to research their families own immigration story and the country and culture from where they came. Supplies have been purchased to enable students to preserve these stories in a binder that is kept in the middle school library for all students to access.
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we wish to thank: Our esteemed judges for their contributions this evening: Keith Holmes is the owner of Redwoods Grill & Bar located in Chester, NJ. Keith has an extensive background in the restaurant world which included stops in Chicago, Nantucket, and Bedminster before settling in Chester for the past 15 years. Keith is a long time chili aficionado (and likes his with peanut butter sandwiches!). Walter Leffler is an Executive Chef and graduate of Johnson and Wales University. He is the founder of 5-Diamond Culinary Consultants, LLC and is the Managing Partner of The Fine Art of Cakes, a world class specialty cake company, based in Stirling, NJ. He is also an Adjunct Professor of Culinary Arts and advisory board member at Middlesex County College. Whether it’s on The Food Network, CNN or CNBC or in the pages of The New York Times, Zagat Guide or Food Arts Magazine, the name and face of celebrity Chef Walter Leffler has shown up in the hottest food media in the nation. Kathleen Sanderson joins our judging team again, bringing her extensive culinary background. After graduating from both the California Culinary Academy and the Culinary Institute of America, she has gone on to distinguish herself by winning the Jesse Neal Award of Editorial Excellence, developing the Principles of Cooking Programs for Kings Cooking Studio. She is a founding partner in Foodservice Solutions, a Marketing Company specializing in foodservice. Kathleen is currently teaching at Ninety Acres Culinary School and also continues to work with her Foodservice Solutions Marketing company whose clients include the California Endive, Idaho Potato Commission, Campbell’s Away from Home, The Dannon Group. We are pleased to have Kathleen back with us in her judge’s role. Joanne Panayi of Bedminster is a food consultant who teaches cooking classes and develops recipes for various food companies, including Kraft Foods, Campbell Soup Company and Dannon Foods.
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we wish to thank: Our 2013 Chili Contestants: Bernards Deli & Café p 40
Lamplighter Restaurant p 68
Bernardsville Electric p 42
Le Fashion Cottage p 70
Carl Posey - Grill Master Catering p 44
The Olde Mill Inn / Grain House p 72
Chanveen "Neeti" Bindra p 46
Redwoods Grill & Bar p 74
Dental Associates of Basking Ridge p 48
Soup Shoppe p 76
Gary's Wine and Marketplace p 50
Sheehan and Mossa p 80
Gladstone Tavern p 52
Susie's Salteñas p 82
Hibernate Bedding p 56
Team Heckler p 86
Himalayan Flavor p 60
Team Screwballs (Steve Schwed and Rick Krueger) p 88
Mockingbird Café p 62
Team Weichert p 90
Karen Preble p 64
The Station Destination: Bernardsville / Bernards Inn p 92
Kings p 66
we would also like to thank: Rich Steinberg and everyone at Bernardsville Print Center for all of their patience in meeting our deadlines with courtesy and professionalism. Gary's Wine & Marketplace, Soup Shoppe, Bistro 73, Starbucks and Kings for donating food. ShopRite and Costco for donating gift cards for food supplies. BHS & BMS student bakers. The District's vice principals for sending out an e-blast to the parents. The Somerset Hills School District maintenance staff for transporting supplies. Aaron and Barry Lobel for transporting hay bales. The Conti Group for loaning their portable light towers for the parking field and to Joe Rossi for his help in arranging it! Nancy de Diego for her countless hours and endless patience. Amy Matinho for helping to make the silent auction look beautiful! Valerie Zanardi for her wisdom. All of our volunteers, without whom this event would not happen! 9
The SHEF Chili Cook-Off Celebrates the Past Winners! Below is a retrospective of the winners from the past nine years. Note how we have added categories to be able to celebrate our wonderful chefs. SHEF appreciates our CHEFS… without their generosity in cooking the chili, the Chili CookOff would just be Off. 2004 (CCO 1)
2008 (CCO 5)
POPULAR VOTE: 1st place- Michael Haugh & Michael Conte 2nd place- 3West Restaurant
PEOPLE’S CHOICE AWARD: 1st place- FlavorGeeksTM: Joe Ray & Doug Roth 2nd place- The Station Pub & Grub
2005 (CCO 2)
CELEBRITY CHEFS’ AWARD: 1st place- Pat Wry and Bill Motyka 2nd place- Coldwell Banker Residential Brokerage
PEOPLE’S CHOICE AWARD: 1st place- Michael Haugh & Michael Conte 2nd place- FlavorGeeksTM: Joe Ray & Doug Roth CELEBRITY CHEFS’ AWARD: 1st place- Trevor Hoeckele 2nd place- FlavorGeeksTM: Joe Ray & Doug Roth
2006 (CCO 3) PEOPLE’S CHOICE AWARD: 1st place- (TIE) FlavorGeeksTM: Joe Ray & Doug Roth; Ed McDowell CELEBRITY CHEFS’ AWARD: 1st place- FlavorGeeksTM: Joe Ray & Doug Roth 2nd place- Patty Cookson
2007 (CCO 4) PEOPLE’S CHOICE AWARD: 1st place- Ed McDowell 2nd place- FlavorGeeksTM: Joe Ray & Doug Roth CELEBRITY CHEFS’ AWARD: 1st place- Dental Associates 2nd place- Angela Calzetta & Adam Zweig BEST DISPLAY: 1st place- FlavorGeeksTM: Joe Ray & Doug Roth 2nd place- Gladstone Tavern BEST RESTAURANT: 1st place- Pluckemin Inn 2nd place- The Soup Shoppe
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BEST DISPLAY: 1st place- FlavorGeeksTM: Joe Ray & Doug Roth 2nd place- The Soup Shoppe BEST RESTAURANT: 1st place- Equus 2nd place- 3West
2009 (CCO 6) PEOPLE’S CHOICE AWARD: 1st place- Cliff MacTavish 2nd place- Equus CELEBRITY CHEFS’ AWARD: 1st place- Cliff MacTavish 2nd place- Pat Wry & Bill Motyka BEST DISPLAY: 1st place- Donald Philhower (Coldwell Banker) 2nd place- Somerset Hills School Teacher: Mr. Alan Thurlow BEST RESTAURANT/CATERER: 1st place- Equus 2nd place- M&M Perrotti's Butcher Shop & Prepared Foods
The SHEF Chili Cook-Off Celebrates the Past Winners! 2010 (CCO 7)
2012 (CCO 9)
PEOPLE’S CHOICE AWARD: 1st place- The Somerset Hillbillies: Cliff MacTavish & Matt Donnelly 2nd place- Soup Shoppe
PEOPLE'S CHOICE AWARD: 1st place- Pat Wry & Bill Motyka 2nd place- Team Screwballs (Steve Schwed & Rick Krueger)
CELEBRITY CHEFS’ AWARD: 1st place- The Somerset Hillbillies: Cliff MacTavish & Matt Donnelly 2nd place- Chanveen "Neeti" Bindra
CELEBRITY CHEF’S AWARD: 1st place- Pat Wry & Bill Motyka 2nd place- Le Fashion Cottage
BEST DISPLAY: 1st place- (TIE) Catering with Love from Kings; Gladstone Tavern 2nd place- Pat Wry & Bill Motyka BEST RESTAURANT/CATERER: 1st place- Soup Shoppe 2nd place- Gladstone Tavern
BEST DISPLAY: 1st place- The Station Pub & Grub / The Bernards Inn 2nd place- Le Fashion Cottage BEST RESTAURANT/CATERER: 1st place- Soup Shoppe 2nd place- The Station Pub & Grub/ The Bernards Inn
2011 (CCO 8) PEOPLE’S CHOICE AWARD: 1st place -Team Screwball: Steve Schwed and Rick Krueger 2nd place-FlavorGeeks™: Roth, Ray, & Lackey CELEBRITY CHEF’S AWARD: 1st place- FlavorGeeks™: Roth, Ray, & Lackey 2nd place-The Somerset Hillbillies: Cliff MacTavish & Matt Donnelly BEST DISPLAY: 1st place- Flavor Geeks™: Roth, Ray, & Lackey 2nd place-Gladstone Tavern BEST RESTAURANT/CATERER: 1st place-The Station Pub & Grub / The Bernards Inn 2nd place-Gladstone Tavern
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a special thank you to:
Patron Spirits Company for being a gold sponsor
Everyone E veryone e else lse b brought rought w wine. ine.
Perfect. P Pe rf r fect.
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simply perfect. simplyperfect.com
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a special thank you to:
Penelope Ayers for being a platinum sponsor for the third year running
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a special thank you to:
Brown & Brown Benefit Advisors for underwriting the band
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a special thank you to:
Bernardsville Print Center for the production provided for the invitations, program book and all printed materials
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a special thank you to:
Tito’s Hand Made Vodka for being a gold sponsor
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a special thank you to:
Phillips & Fredricks Jewelers for underwriting the take-home bags
Phillips & FredricksJewelers Your Home Town Jeweler
Jewelry Design • Expert Repair Diamonds • Fine Jewelry
80 MORRISTOWN RD • BERNARDSVILLE, NJ 07924 ( 9 0 8 ) 7 6 6 . 2 7 6 6 • FA X ( 9 0 8 ) 7 6 6 . 6 5 9 0 phillipsfredrick@aol.com
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a special thank you to:
Peapack-Gladstone Bank for underwriting the dance floor
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a special thank you to:
Tranquillity Farm for hosting the event
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a special thank you to:
Wild Bill’sTM Olde Fashioned Soda Pop Co. for donating and serving soda at his stand
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a special thank you to:
Ajnsztajn Family for underwriting the printing
The Ajnsztajn Family congratulates SHEF on another fantastic Chili Cook-Off! Donations over the last 16 years have allowed SHEF to directly affect the education of the students in The Somerset Hills School District.
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a special thank you to:
Transatlantic Reinsurance Company for being a silver sponsor
TransRe is honored to support the Somerset Hills Education Foundation
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a special thank you to:
Bollinger Insurance for underwriting the flashlights
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a special thank you to:
CRC/Crump for being a silver sponsor
/ŶǀĞƐƟŶŐ ŝŶ ŽƵƌ
EDUCATION CRC|CRUMP IS PROUD TO SUPPORT THE SOMERSET HILLS EDUCATION FOUNDATION. THANK YOU FOR YOUR ACTIVE COMMUNITY INVOLVEMENT AND FOR BEING AN INSPIRATION TO US ALL.
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a special thank you to:
Redwoods Grill & Bar for catering the Chili Pepper Lounge
Serving the Chester area for over 16 years
Happy Chili Fest!
$10 off
Lunch or Dinner Expires 4-18-2013
Present this coupon. Valid for dine in only. Minimum purchase of $50.00. Not to be combined with Birthday or any other coupons. One coupon per table.
Redwoods Chef Sean Henry #1 of eighteen leading area chefs in the 2011 Top Chef competition.
459 Main St. Chester N.J. 908-879-7909
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a special thank you to:
Platinum Underwriters Reinsurance, Inc. for being a silver sponsor
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a special thank you to:
Alterra Reinsurance USA, Inc. for being a silver sponsor
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a special thank you to:
ACE Tempest Re USA, LLC for being a bronze sponsor
www.acetempestre.com a special thank you to:
Endurance Services for being a bronze sponsor
www.endurance.com
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a special thank you to:
Diamond Dream Fine Jewelers for underwriting the tablecloths Meticulously Handcrafted Engagement Rings...Our Specialty
10-12 Mine Brook Road Bernardsville 908-766-4700 www.diamonddreamjewelers.com · Breguet · Buccellati · Breitling · Roberto Coin · Penny Preville · Marco Bicego · Philip Stein · Baume & Mercier · Miseno · Chimento· Me&Ro · Pianegonda · Armenta & More
a special thank you to:
Diehl’s Jewelers for donating the awards
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a special thank you to:
Gary’s Wine & Marketplace for discounting bar supplies
a special thank you to:
Starbucks Coffee of Bedminster, Bernardsville, Basking Ridge, Chester and Warren for volunteer support staff and donating the coffee
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908.668.8028
a special thank you to:
Ken Rent for discounting our rental costs
Visit us at www.kenrent.com
a special thank you to:
Martec International for being a bronze sponsor
Proud Prou ud Supporter of the
Somerset Hills Somerset Hillls Educat tion Foundation Found dation Education 31
a special thank you to:
56o Wine for discounting bar supplies
•Artisanal Wineries from all over the world •Authentic, affordable, delicious •Selected by the region’s only Master of Wine, Chris Cree •Sign up on-line for our e-mail newsletter of new arrivals, events, information and tastings
TASTI NG S I N STOR E SATURDAY AND EVE RY F RI DAY - S USUNDAY N DAY T EVERY VI S IT U S OR S HOP ON LI N E WWW.56degreewine.com
25 ROAD, BERNARDSVILLE, 908-953-0900 40CLAREMONT QUIMBY LANE , BERNARDSVILLE , NJNJ 908-953-0900 WWW.56degreewine.com Mon-Sat 10-7, Sun 12-5 WWW.56degreewine.com Mon-Sat 10-7, Sun 12-5
Shipping & Local Local Delivery Delivery Available! Available! Shipping &
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a special thank you to:
Raritan Liquors for donating bar supplies
79 Morristown Road Bernardsville, NJ 07924 Phone: 908.766.0137 • Fax: 766-4309 raritanliquors.com info@raritanliquors.com
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we would also like to thank:
advertisers 56˚ Wine
Millington Savings Bank
Adams Stern Gutierrez & Lattiboudere, LLC
Neville Kovacs Group
Advocare – Sinatra & Peng Pediatrics
Olcott Square Interiors
Ashley Furniture
Palmer Enterprises, LLC and Studio 7 Fine Art
Asian Delight
Gallery
Audi of Bernardsville
Prestige Auto Repair
Barnabas Health Outpatient– Bedminster
QTego Auction Technology
Bernards Family Practice
Raritan Liquors
Bernardsville Animal Hospital
Red Toad
Bernardsville Chamber of Commerce
Roselle Savings Bank
Bernardsville Dental Group
Rossi Management and Consulting, LLC
Bernardsville Pediatrics – Dr. Nikodijevic
Rotary Club of Bernardsville
Blejwas Associates, Inc.
SHSD Board of Education
Center for Contemporary Art
Somerset Air Service
Coldwell Banker Realty, Bernardsville
Somerset Hills Veterinary Services
de diego design
Somerset Valley Urgent Care
Gallaway & Crane Funeral Home, Inc.
Steven Strambi – Wells Fargo Advisors
Gerald A. York Optician, Basking Ridge
Suplee, Clooney & Company
Gladstone Market
Swim, Inc.
Hibernate Bedding
Village Computer Center
James F. Hurley Insurance Agency
Visiting Nurse Association
J.M. Stringer Gallery
Wallflowers
Linders French Cleaners
Welsh Jeep Chrysler
Ludlow Heating & Cooling Co.
And...everyone who attended this year and who worked so hard to make tonight a huge success! 35
silent auction donors
(Please support these businesses by shopping locally!)
56o Wine, Chris Cree
Kramer Portraits
Affinity Bank
Kristin Schmolze, Event Rider
Alex van Dijk
Lenny’s Trattoria & Pizzeria
Alice and Stuart Rose
Liberty Cycle
Amy Matinho
Lotus Mind & Body Studio
Basking Ridge Country Club
LTD Landscaping
Base Camp Adventure Outfitters
Marilyn Clendenny
Bedwell Elementary School
Natirar
Bella’s Burger Shack
Not Enough Jeffs
Bernards High School
Palermo Show Stable
Bernardsville Middle School
Penelope Ayers
Bernardsville Hardware
Peter Kellogg - Hudson Farm
Bistro 73
Pluckemin Inn
Black Horse Pub
Rae C. Hoffman, Studio 7 Artist
Brothers NJ All Star Lacrosse Camp, LLC
Rys Law Group
Canyon Construction
Shane Porter
Carey and Henry Kane
SHEF Board of Trustees
Carla C. Hugo
Somerset Airport/Air Service
Cherrybrook
Station Pub & Grub
DePasquale, The Spa
Stuart & Ingrid Alboum
Destination Hotels and Resorts
Studio 7 Fine Art Gallery
E. Glynn Valentine
The Bar Method
Early Music New York
The Bergeman Family
Future Fashionistas
The Bernards Inn
Get Coached
The Casella Family
Governor Kean
The Center for Contemporary Art
Griffin & Howe
The Dickovitch Family
Hybrid Her
The Fine Art of Cakes
Ivy Educational Services
The Neville Family
Jason Sisino
The Wildlife Conservation Society
Jean Frost Hill
Tranquility Day Spa & Salon
JEI Learning Center
Tranquillity Farm
Jennifer Day Spa
Tsuki Restaurant, Ginn Huang
Julie Goetz
Wallflowers Gallery
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the following businesses have generously donated items worth over $250 The Dickovitch Family
Alice & Stuart Rose
Chris Cree
LAURIE & RICHARD BRUECKNER
LAURA RYS
Julie Goetz, Artist
The Bergeman Family
Penelope Ayers Family
Tranquillity Farm
Ginn Huang, Tsuki Sushi Chef
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the following businesses have generously donated items worth over $250
PETER KELLOGG
HUDSON FARM
The Neville Family
The Casella Family
Rae C. Hoffman, Artist
Wildlife Conservation Society
Canyon Construction
The Bronx Zoo
Amy Matinho
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Kramer Portraits
the following businesses have generously donated items worth over $250
Jason Sisino www.jasonsisino.com
Liberty Cycles
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chili cook-off contestant Bernards Deli & CafĂŠ 8 Mine Brook Road, Bernardsville, NJ 07924 tel. 908.221.0222 fax 908.221.0606
ingredients: 2 pounds ground beef chuck 1 pound bulk Italian sausage 3 15-ounce cans chili beans, drained 1 15-ounce can chili beans in spicy sauce 2 28-ounce cans diced tomatoes, with juice 1 6-ounce can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chili peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer
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1/2 cup ketchup 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 8 ounces fresh cilantro 6 ounces chocolate powder 2 teaspoons hot pepper sauce 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar
Steven Strambi is proud to support The Somerset Hills Education Foundation
Steven Strambi First Vice President – Investment Officer 67 East Park Place, 10th Floor Morristown, NJ 07960 t steven.strambi@wellsfargoadvisors.com
Investment and Insurance Products: X NOT FDIC Insured X NO Bank Guarantee X MAY Lose Value Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company. Š2009 Wells Fargo Advisors, LLC. All rights reserved. 0512-3466 [74127-v3]
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chili cook-off contestant Bernardsville Electric 12 South Street, Bernardsville, NJ 07924 tel. 908.766.3577 cell 908.642.3535
Venison Black Bean Chili
biography: A Bernardsville native, John Ginnie has been the owner of Bernardsville Electric, which has been serving the Somerset Hills Area for over 30 years. John and his wife, Donna, have two beautiful girls, Lorenza and Marella. John and his mother were both born and raised in Bernardsville. John’s father is a native of Peapack. Lorenza is a graduate of Bernards High School and James Madison University. His youngest daughter, Marella, is a graduate of Bernards High School and is currently a sophomore at Coastal Carolina University. Bernardsville Electric is a fully-licensed and insured electrical contracting company. For a free estimate, call 908.766.3577.
ingredients: 4 pounds ground venison 1 large jar Italian cherry peppers, hot 4 cans of black beans secret chili seasoning 2 quarts tomato sauce
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chili cook-off contestant Carl Posey Catering a.k.a. Grill Master Catering 2475 Lamington Road, Bedminster, NJ 07921 tel. 908.719.3334 www.grillmasternj.net
Royal Chili
ingredients:
cooking:
2 tablespoons olive oil 1 pound ground rib steak 1 pound ground filet mignon 1 pound ground sirloin 2 cups water 6 cloves garlic, chopped 2 tablespoons cumin, ground 2 tablespoons chili powder 2 teaspoons fresh oregano 2 teaspoons kosher or sea salt 1 teaspoon cayenne pepper 18 ounces Marzano tomatoes with basil 3 cups Spanish onions, diced 3 cups red bell peppers, diced 3 fresh tomatoes, diced 3 cups (or 45 ounces) black beans, rinsed 1 cup fresh cilantro, chopped 3 cups beef broth ¼ cup bee’s honey 1.5 cups gruyere cheese, grated 1.5 cups jarlsberg cheese, grated
Heat olive oil over medium heat. Add 3 meats and sauté until all are brown. Add 2 cups of water and garlic and bring to a boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat and cook for 10 minutes. Add Marzano tomatoes, onions, and peppers and simmer for 30 minutes. Add black beans and cilantro. Slowly add beef broth until desired thinness. Chill overnight.
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To serve, heat slowly to a simmer. Serve in bowl and top with shredded cheese.
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chili cook-off contestant Chanveen “Neeti” Bindra 1516 Pine Street, Bernardsville, NJ 07924 tel. 908.766.2980
Rajma (Red Kidney Bean Chili)
biography: Chanveen “Neeti” Bindra has been a resident in Bernardsville for seventeen years. She is the mother of BMS student Amar Bindra and Bedwell student Rai Bindra. With every dish Chanveen creates her husband Jasjit “JB” Bindra, says “Wah Chan” - (Wow Chanveen) “Fabulous Chanveen! Your cooking reminds me of my grandmother’s best meals.” Chan mera” – (Chanveen you are mine.) Chanveen's mother has been a great inspiration in helping her develop her flair for cooking-from Indian to Asian cuisine. While growing up in India’s capital New Delhi, Chanveen developed her passion for cooking Indian cuisine. Chanveen’s chili recipe below carries the flavors and spices of Northern India’s cooking. In addition to her chili, Chanveen’s Indian fresh mozzarella (prepared in various dishes), her marinated chicken (ideal for barbeques), her chickpea and various lentils preparations are a must for your family’s meals. Chanveen’s in-home catering customers report that the diversity of her delicacies offer wholesome nutrition as well as a fresh organic cultural experience that is a privilege to serve at any meal. If you need a caterer that is efficient, let Chanveen prepare your next evening’s side dishes or complete dinner. She is willing to go the extra mile for you. God’s blessings and your catering support will lend a hand in Chanveen’s dream to open a fine Indian Lounge with authentic clay oven cooking. In addition to this chili recipe Chaveen supplies imported spices, textials and crafts from India. Chanveen offers her heartfelt appreciation to the Chili Cook-Off committee for hosting the 10th Annual Chili Cook-Off.
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ingredients: 2 cups dry red kidney beans 1 large onion, finely chopped 4 cloves of garlic 1 large piece fresh ginger, chopped 6 whole cloves 4 tablespoons vegetable oil or olive oil 2 dried red chili peppers 1 teaspoon cumin seeds 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tomatoes, chopped 1 small can of tomato puree 2 cups water salt to taste 1 teaspoon curry powder 1 teaspoon ground red pepper ½ cup coriander/cilantro leaves, chopped
Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the curry powder and ground pepper into the bean mixture; garnish with chopped cilantro to serve. Can be served with steamed basmati rice. Chanveen offers her heartfelt appreciation to the Chili Cook-Off committee for hosting the 10th Annual Chili Cook-Off.
cooking: 1. Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse. 2. Grind the onion, ginger, and garlic into a paste using a mortar and pestle. 3. Heat in oil in a pressure cooker over medium heat. Fry the red chili peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splatter; stir in onion, ginger and garlic paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender. 47
chili cook-off contestant Dental Associates of Basking Ridge 1201 Mt. Kemble Avenue, Harding Township, NJ 07960 tel. 908.766.1300 fax 908.766.5604 Steven M. Kuitems, D.M.D. Sam S. Faltas, D.D.S. William J. Ratz, D.M.D.
Steve and Sam’s Conspiracy
biography: Dr. Kuitems and Dr. Faltas live and practice dentistry in the Bernards/Basking Ridge area. Dr. Kuitems is a passionate culinary afficianado who is always ready to try something new and different, whether cooking or eating. Dr. Faltas also appreciates fine food and his task in this endeavor is to serve as sous chef for the Chili Cook-Off.
ingredients:
cooking:
tenderloin sirloin six types of chilies chicken broth chorizo black beans Bock beer cumin black pepper garlic bacon salt Southern Mexican sauce chocolate secret sauce
Lots of simmering.
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chili cook-off contestant Gary’s Wine & Marketplace 100 Morristown Road - Route 202, Bernardsville, NJ 07924 (Bernardsville Plaza Shopping Center - Adjacent to Kings) tel. 908.766.6699, 888.99.GARYS Chefs: Melissa and Anne
Big Bob's Chili: The Cheapest Gas in Town
biography: Gary's Wine & Marketplace has been participating in the Chili Cook-off for the past couple of years. This year Melissa and Anne are going to carry the team by cooking up their families’ own favorite Chili recipe.
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ingredients:
cooking:
2 pounds ground beef 1 large can tomato sauce 1 can tomato paste 1 can red kidney beans (optional) 1 large onion 1 large green pepper 1 large red pepper 3 stalks celery 2 tablespoons cumin 4 tablespoons chili powder 2 tablespoons garlic 1 tablespoons cayenne red pepper (may want more if needed) 2 tablespoons cooking oil 2 Jalapeno peppers, seeds and membranes removed 2 tablespoons granulated sugar
Chop up onion, green and red peppers, jalapeno and celery into small pieces. Cook in pot with oil until soft. Add ground beef and cook until browned. Drain and put back in pot. Add tomato sauce and paste then mix. Add spices and sugar and mix again (add more sugar if needed). Cook under medium low flame for about 1 hour. Add drained kidney beans about 15 minutes before finishing, if desired.
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chili cook-off contestant Gladstone Tavern 273 Main Street, Gladstone, NJ 07934 tel. 908.234.9055
Chili Verde Recipe total time 5 days; active time about 2 hours yields 6 Gallons of tasty, award winning chili
biography: Tom Carlin is a well recognized chef and restauranteur. Born in Manhattan but raised in New Jersey, food was everything in his home growing up where his artist/mother created everything from scratch. Carlin studied fine arts at Rutgers College, working his way through school as cook in a small French Bistro in Lambertville. It was here that Carlin began chasing his dream of becoming a chef. After working at a number of finer restaurants in New Jersey (including one with up and coming “Top Chef” Tom Colicchio) it was time to take the jump into Manhattan. His first NYC gig was at Jonathan Waxman’s wildly popular Jam’s, a hot spot known for the “California Cuisine” started by Alice Waters at Chez Panisse where Waxman had worked. Carlin was soon promoted to sous chef. After two years Carlin left to join Alfred Portale’s 3 star Gotham Bar & Grill where he again advanced to sous chef. Throughout the 90’s Tom worked along side some of New York’s best chefs in some of the City’s finest kitchens, including the renown 4 star Quilted Giraffe. After starting his own family, Tom headed back to New Jersey and found the bucolic Gladstone-Peapack area where he earned an “Excellent” rating from The New York Times as Chef at Rudolfo Restaurant in 1997. It was during this time that Carlin found a location of what would soon become his own dream restaurant. In 2005 Carlin took possession of an historic 160 year old building and transformed it into a modern classic, without losing the original charm. Working fireplaces, long concrete bar, wide front porch, spacious terrace dining and oversized windows that overlook a working herb garden all make this a memorable setting - but it is the warm service and satisfying food that draw crowds. Cody Kendall of the Star Ledger awarded Gladstone Tavern 3 ½ stars in 2012 and described it as “the kind of place that inspires return visits”. Carlin’s brand of cooking can be described as Sophisticated Comfort Food. His seasonal American menus are all made from scratch by a kitchen staff that has seen little change over the 7 years since opening. A prominent destination in the area, the Tavern offers a number of family oriented events over the year, many of which have quickly become local traditions. If you want to find a Norman Rockwell moment, you might catch it at the “Tavern”. 52
ingredients & cooking: Days 1-2, Brine 1 gallon Water 2 cups cider vinegar 1 cup kosher salt 1 tablespoon ground black pepper ¼ cup sliced fresh garlic ½ cup sugar 6 bay leaves Bring to a boil, simmer 15 minutes, cool completely. Add 2 whole bone-out pork shoulders, about 14 pounds. Cover pork completely in brine, refrigerate for 2 days.
Day 3, Soak Beans & Cook Pork soak 4# navy beans, picked over, covered 150% with cold water, refrigerate. Remove pork from brine, rinse with cool water and pat dry. Bake covered at 200˚ for 24 hours until “fall apart tender”. Cool completely overnight in refrigerator. Remove fat, dice into bite sized pieces,
Day 4, Cook & Assemble Beans:
Sweat in a large pot: 8 large onions, diced 1 pound celery, diced ½ cup chopped garlic 2 pound roasted, seeded, diced, Poblano pepper 2 pounds Anaheim chilis, roasted, seeded, diced 2 pounds Serano chilis, roasted, seeded, diced 3 pounds Tomatias, chopped ½ cup kosher salt 3 tablespoons ground toasted coriander seed 3 tablespoons ground toasted cumin seed 3 tablespoons freshly ground black pepper. 4 dry chipotle peppers
Pork & Seasoning: Add: diced pork and drained beans to the vegetable mix. Cover with 1/2 Gallon of chicken stock; Bring to a simmer for 2 hours Add: 1 quart chopped green olives 2 cups chopped cilantro 2 cups sliced green onion Season to taste with more kosher salt
Drain and rinse beans, place in a large pot and cover with 3 times volume of cold water, bring to slow boil and simmer for 1 1/2 hours until just tender.
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J.D. BAXTER, DVM V.I. GJIVOJE, DVM
Tel: (908) 766-0041 Fax: (908) 766-4443 Hours by Appointment 41 Morristown Road Bernardsville, NJ 07924
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ASIAN DELIGHT
ASIAN EXPRESS
Chinese/Japanese Restaurant
Chinese/Japanese Teriyaki Fast Food
Tel: (908) 766-4499 (908) 766-0546 (908) 766-9759
Tel: (908) 766-6499 (908) 766-2811
DAILY BUSINESS HOURS Mon-Thurs: 11:30am - 9:30pm Fri & Sat: 11:30am - 10:00pm Sunday: 12:00noon - 9:00pm 80 Morristown Rd., Unit #9 Bernardsville, NJ 07924
DAILY BUSINESS HOURS Lunch: Tues-Sat: 11:30am - 2:30pm Dinner: Tues-Sat: 4:30am - 10:00pm Sun: 4:30pm 9:00pm Closed Monday 75 Morristown Rd., Route 202 Bernardsville, NJ 07924
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chili cook-off contestant Hibernate Bedding sleep boutique 165 Morristown Road, Bernardsville, NJ 07924 tel. 908.766.5450
Hibernate Bedding’s Original Chili Recipe
biography: Samantha & Paul Schifano are by no means chefs, or even cooks, for that matter. Most of their lives were spent having their moms cook for them and as they older moved away from theirin a Yougot can have anyand type of food delivered at your doorstep m cook when you can just call? Lovers of all things take-out families, they discovered what it really means to live inWhyNYC – delivery! You can have any type of t food delivered at your doorstep in a matter of minutes. Why cook when you can just call? Lovers of all things take-out, they realized they could not eat their not with Chinese way through life – at least every night. Deciding to take charge of their lifestyle, they put their heads together and decided to try cooking their dinner rather than clicking through delivery.com. And while their oven is still
It wasn’t as easy as it looked. Sam didn’ts know a clove of garlic wasn’t actually the entire head and that when it came to cooking, timing was everything – the fire alarm going off became a daily occurrence and Sam and Paul had their fair share of disagreements. Their tiny kitchen soon became useful though as they continued to google new recipes and experiment with different types of food. And while their oven is still slightly tilted making boiling water and sautéing garlic an adventure, Sam and Paul have slowly started to think they could be on to something – perhaps they really are cooks, after all. When not cooking, Sam and Paul live in Summit, NJ with their puggle, Murphy, and still order Chinese food on Sunday nights. In addition to
a ABOUT HIBERNATE BEDDING Hibernate Bedding is a family-owned and operated sleep boutique, founded to create a unique, exciting, comfortable and affordable shopping experience unlike any other in the bedding industry. Hibernate Bedding believes that a good night sleep is the foundation for a healthy and active lifestyle and offers the highest quality sleep products that best enhance the well-being of our customers. In addition to affordable comfort and quality, we believe that sleep should be stylish and fashionable and incorporate the latest trends into our store and the products we carry. Hibernate Bedding also firmly believes in being an active community member and promoting the "shop local" philosophy. We donate to local charities, partner with small businesses to support in the growth of the local economy, and dedicate time and resources to community involvement. Please visit our flagship store in Bernardsville, New Jersey. 56
ingredients:
cooking:
2 large yellow onions (or 3 small/medium) 2 long, hot Italian peppers (or 3 smaller peppers) 2 large cans of crushed tomatoes (28 oz.) 1 can tomato sauce (15 oz.) 2-2.5 pounds ground beef 1 can dark red kidney beans (or 2 cans, optional) 3 teaspoons salt 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 6 whole cloves 2 bay leaves 5 teaspoons chili powder (6 or more for HEAT!)
Brown ground beef and drain (salt and pepper, to taste). Chop onions and hot peppers. Combine all ingredients into large covered pot (7-8 quart). Simmer minimum 2 hours. Top the perfect bowl of chili with shredded cheddar cheese, chopped onion, jalapeno pepper slices (optional) and/or dollop of sour cream as desired. Serve with tortilla chips or French bread for dipping. HARD TO BELIEVE, BUT EVEN BETTER THE SECOND DAY!
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Phillipsburg 1208 New Brunswick Ave Next to Target 908-454-1113
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*Previous purchases excluded. Cannot be combined with any other promotion or discount. Discount offers exclude Tempur-Pedic®, Stearns & Foster®, ComforPedic Loft® and TruEnergy™ mattresses, doorbusters, floor models or clearance items, already reduced sale product, hot buys, the Works, sales tax, furniture protection plans, warranty, delivery, or service charge. HomeStores are independently owned and operated. ©2013 Ashley HomeStores, Ltd. This offer expires 7/31/2013.
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The Bernardsville Chamber of Commerce www.bernardsvillechamber.com
Our more than 130 members would like to thank you for shopping locally. Please go to our website or stop by any local Chamber merchant for a copy of our Shopper’s Guide to view a list of our members and the businesses and services that are available to you.
We support the Somerset Hills Education Foundation. 59
chili cook-off contestant Himalayan Flavor Deep and Padmini Lamichhane
Bean and Turkey Kielbasa Chili
biography: Deep and Padmini Lamichhane, along with another partner, are co-owners of Himalayan Flavor, a gourmet mail order company based in Bernardsville. They are long-time residents of Bernardsville New Jersey. They were born in Kathmandu, the capital of Nepal, a country nestled in the Himalayas. Both are avid and creative cooks. Deep is a graduate of culinary programs in England and the United States, while Padmini has honed her skills steeped in traditional kitchens and secret family recipes. They have been delighting friends and family in Bernardsville with their superb ethnic offerings and have decided to offer this unique and piquant spice “siche� as their first Himalayan Flavor venture. Siche literally spices up any dish with its fiery and smoky flavor. It is wonderful in stews and curries, both as an ingredient and as a relish.
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ingredients:
cooking:
4 tablespoons olive oil 2 pounds turkey kielbasa, chopped 2 cups onions, chopped 1 red pepper, coarsely chopped 1 green pepper, coarsely chopped 4 garlic cloves, minced 2 15-ounce black beans, drained 2 15-ounce cans red beans, drained 1 15-ounce cans pink beans, drained 1 14-ounce can low sodium chicken broth 1 14-ounce can diced tomatoes in juice 1 tablespoon cayenne pepper 1 tablespoon ground cumin 1 tablespoon siche (Himalayan chili paste) 3 tablespoons brown sugar 4 bay leaves sour cream and chopped green onions for garnish
Heat 2 tablespoons olive oil in heavy soup pot over medium heat. Saute kielbasa until brown, about 12 minutes. Transfer kilbasa to bowl using slotted spoon. Add onions, both peppers and garlic to soup pot with drippings. Saute 10 minutes until soft, add more olive oil if necessary. Add chili powder, cayenne, cumin and sicche, stir briefly until well blended. Add drained beans, broth and tomatoes with juice. Stir and add bay leaves and brown sugar. Bring to boil, cover and reduce to simmer for 30 minutes. Add browned kielbasa to pot, reduce to low and simmer uncovered. Stir occasionally for 30 minutes. When chili is thick, season with salt to taste Ladle chili into bowls, top with sour cream and green onions. Makes 6 servings
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chili cook-off contestant Mockingbird CafĂŠ & Catering &
60 South Finley Avenue, Basking Ridge tel. 908.766.1106
Kathy’s World Famous Chili
ingredients: Our secret recipe
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chili cook-off contestant Karen Preble
Karen Preble’s Chili
biography: I grew up in a household with two distinct schools of thought on cooking...my mom always said "stick to the recipe if you want it to come out good." My dad, on the other hand, always said, "if you add a bunch of good ingredients together, the result can only be good." Over the years, I have personally proven both of those points wrong. Even so, my cooking remains a mix of the two ideas: Start with a solid foundation and then go to town to personalize it into your very own unique dish. When it comes to personalization, there are two things I do with (almost) any dish I make: 1. add chorizos (I love them, I love their unique flavor, and I love how they make any dish taste just a little more interesting. 2. add some beer or wine if at all possible...it not only makes the recipe taste better, it gives everyone a great excuse to finish off the bottle or 6-pack or whatever while you're cooking, further adding to the enjoyment. I hope you love my chili and I hope you decide to make it yourself. If you do, remember this...I have adjusted and tweaked and added and subtracted for my own personal taste...don't be afraid to do the same. Be bold!
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ingredients:
cooking:
1 pound (more or less) each: -ground hot Italian sausage -boneless lean beef (not ground beef) chopped in ½” cubes -boneless lean pork chopped in ½” cubes ½ pound chorizos, removed from casings and chopped into small pieces 2 onions, coarsely chopped 2-3 cloves of garlic, chopped 1 28-ounce can crushed tomatoes (including liquid) ¼ cup masa flour 1 bottle of your favorite beer 2 tablespoons chili powder 1 tablespoon paprika 1 teaspoon oregano 1 teaspoon cumin 1/8 teaspoon plus a pinch more cayenne 1 pinch salt fresh coriander chopped (¼ to ½ cup) juice of one lemon 1 cup salsa verde (homemade or store bought) 2 jalapeno peppers, chopped, seeds removed 1 bell pepper, chopped, seeds removed water as needed
Using an 8 quart pan: Brown all of the meat (breaking up the sausages and chorizos). You will probably have to do this in stages because that’s a lot of meat. Set aside. Sauté onions and garlic using a little grease from the meat or 2 tablespoons olive oil. Add in all the other ingredients, stirring a few minutes on medium heat to blend. Add back all of the meat and bring everything to a boil. Reduce heat and allow it all to simmer for a couple of hours adding a little water here and there if necessary to keep the consistency that you want. Serve it when the flavors have melded and the meat is tender.
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chili cook-off contestant Catering with Love from Kings Kings Super Market of Bedminster 450 Route 206 N and Hills Drive, Bedminster, NJ 07921 tel. 908.719.4960, 908.719.4967 www.kingswebsite.com Chefs: Jim Macmahn and Craig Miller
Kings’ Signature Chili A delicious blend of fresh ground beef, red kidney beans, fresh peppers, onions, tomatoes, and the perfect blend of seasonings, with just a hint of heat. Kings’ Signature Chili is available at all Kings stores.
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COLDWELL BANKER BERNARDSVILLE / BASKING RIDGE AREA OFFICE IS PROUD TO SUPPORT THE
SOMERSET HILLS EDUCATION FOUNDATION
908-766-2900
39 OLCOTT SQUARE, BERNARSDVILLE, NEW JERSEY
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chili cook-off contestant Lamplighter Restaurant 190 West Main Street, Chester, NJ 07930 tel. 908.879.4080 lamplighter.restaurant@comcast.net
Bob’s Secret Chili Recipe A combination of brilliant minds from the Lamplighter Restaurant came together at the last minute to put together this amazing chili recipe. We have over 50 years of culinary experience so this is a well-tested recipe. Exact ingredient amounts will be posted on the Lamplighter’s Facebook page. We have disclosed the ingredients here for people with food allergies.
ingredients: red kidney beans beef, grounded and chopped onions red bell peppers green bell peppers hot cherry peppers garlic tomatoes vinegar coffee chili powder our Cajun seasonings
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Honoring the best traditions in medical care
BERNARDS FAMILY PRACTICE
Honoring the best traditions in medicine At Bernards Family Practice, we provide comprehensive, attentive care to family members of all ages. We would be privileged to welcome you into our medical family. Call to schedule an appointment with Dr. Joseph Morandi or Physician Assistant Elizabeth Drews 7+( 5,9(5:$/. 9,//$*( &(17(5 ‡ 68,7( 665 Martinsville Road Basking Ridge New Jersey 07920
7HO )D[ Email: drmorandi@bernardsfp.com
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chili cook-off contestant Le Fashion Cottage
Jamaican Jerk Chicken Chili
biography: CEO of Le Fashion Cottage, Judy Linton, and her husband, Renford, have resided in Basking Ridge for the past 17 years with their three children: Jonathan, Arron, and Brittany. Judy is a former model/fashion agent and operates a quaint boutique nestled up the alley beside Diamond Dream Fine Jewelers. If you’re looking to spice up your wardrobe, don’t hesitate to pay us a visit to enjoy a fashion experience.
ingredients: 2.5 pounds of chicken meat 5 ounces Walkerswood Jamaican Jerk Seasoning 1 tablespoon olive oil 1 large yellow onion, chopped 1 yellow bell pepper, chopped 3 tablespoons chili powder 1.5 teaspoons dried thyme 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 4 cups chicken broth 1 14-ounce can diced tomatoes 1 15-ounce can black beans, undrained or partially drained 1 15-ounce can small white beans, undrained or partially drained 2 tablespoons chopped pickled jalapeños 3 large garlic cloves, minced 1/2 cup fresh cilantro, chopped 2 tablespoons cornmeal or 3 tablespoon corn starch mixed with 2 tablespoons water (optional for thickening) 70
cooking: Marinate chicken with jerk seasoning for about 2 hours prior to cooking. Then place in oven (300 degrees) for 1.5-2 hours. Once chicken is cooked, set aside to cool. Debone chicken, shred, and set aside. Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos. Bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes. Stir in garlic, cilantro, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to mediumhigh and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving. Bon appetit!
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chili cook-off contestant The Olde Mill Inn and Grain House Restaurant 225 Route 202, Basking Ridge, NJ 07920 (GPS: 225 Morristown Road) tel. 800.585.4461 Executive Chef: Luca Carvello
Hot & Smoky Texas Style Chili
biography: Chef Luca Carvello started cooking at the age of 12. As part of a family with many restaurant owners, it seemed to be foreshadowed that he would follow in their footsteps. When he turned 18, Luca entered Johnson & Wales University and graduated at the top of his class with a degree in Culinary Arts. He also received an award from his fellow students as the best person in his class with whom to work. The foundation for his personal culinary style of American Cuisine with a modern twist came from his travels throughout Italy and Spain (Madrid and the Spanish Basque region of PaĂs Vasco), and from working as a chef in various regions of the United States, including Miami, Nashville, and New York City. He always favors local, seasonal ingredients, and his philosophy is that American cuisine is derived from the enormous diversity of the many cultures that settled in the United States. Chef Carvello characterizes himself as a contemporary American chef with strong traditional roots, and describes his menus as fresh, innovative American fare. He credits the cooking talents of his parents and grandparents as his inspiration, and cooks as a way to give to his customers and to make them happy.
ingredients: Our secret recipe
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chili cook-off contestant Redwoods Grill & Bar 495 Main Street, Chester, NJ 07930 tel. 908.879.7909 Executive Chef: Sean K. Henry
Sweet Texas Chili with White Beans
biography: Our chef, Sean K. Henry, has trained his staff in the "art of cooking," which starts with real ingredients and ends with a plate that reaches you that has been carefully assembled with quality in mind. Our wood-burning grill is at the center of our philosophy, when it comes to preparing your meal. Each day we build a fire from kindling and fuel the fire with New Jersey hardwoods, consisting of mainly oak and cherry. We feel that the flavor of the wood fire is far superior to that of conventional gas or electric grills.
ingredients:
cooking:
yellow onion, diced green and red bell peppers, diced fresh garlic, minced prime rib of beef, cubed homemade beef stock dried white beans (soaked 24hrs until beans are soft) tomato chili sauce brown sugar cumin chili powder spicy 5 pepper chili paste Srirachi salt and pepper
Simmer 4 to 6 hours and let rest for 24 hrs, then serve.
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chili cook-off contestant Soup Shoppe River Walk Village Center 665 Martinsville Road, Basking Ridge, NJ 07920 tel. 908.604.2000 fax 908.604.9001 www.soupshoppe.net
Hunters Venison Chili
More than soup! Custom catering at its Best!!!
biography: Farm fresh ingredients along with our own special blend of chilies and “Smokey Goodness” create layers of flavor for your palate. Our secret ingredient is our own “Soup Shoppe Seasoning” coupled with a double dose of passion for fresh foods and flavors. Celebrating our 11th anniversary this year has been very exciting!! Please stop in and try some of our new soups, sandwiches, and lunch options as they have been getting some great reviews! We are gearing up for this spring and summer’s catering season by offering many tasty new choices and perfecting the favorites. Please keep us in mind for all of your catering needs from simple luncheons to full scale backyard barbeques! We do it all!! Thank you for making our Eleventh year our Best ever!! - Brian, Julie and the entire Soup Shoppe family
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ingredients:
cooking:
35-40 pound hind quarter dry aged 5-6 days carrot, onion and celery for stock 1 cup extra virgin olive oil 10 pounds sweet Spanish onions, largely diced 10 pounds Pablano peppers, fire grilled, peeled & diced 8 pounds sweet red and green peppers, diced 1 pound California garlic, shaved or roughly chopped 1/4 cup mixed toasted, ground dry chili peppers (New Mexico Chilies, Cumin, and Chipolte) bottle fine Merlot Wine, saving some for chili (1/2) 1 1/4 cup Soup Shoppe Seasoning 2 gallons fortified stock (add beef stock if needed) 8 pounds Great Northern White Beans Fresh ground pepper to taste
Wash, sort and soak beans overnight. Start cooking beans when you start the chili, and turn off when the beans are Al'Dente. Butcher meat along all seams, removing all visible fat and silver skin (very important). Dice into 3/4 inch cubes. Roast bones along with carrot, onion and celery for stock, reduce to about two gallons. Heat pan and add extra virgin olive oil. Brown meat, lower heat and continue to brown until sticky and juices are reduced. Add onions, and when they start to sweat, add the garlic (avoid letting anything stick). Add green peppers and seasonings, and saute several minutes until tender. Add tomatoes and deglaze with wine, then turn to a slow simmer. Add beans and remaining stock, simmering twenty minutes. Add Pablanos and simmer over low heat for an additional eight-ten minutes. Serve with a splash of verde hot sauce.
Soup Shoppe www.soupshoppe.net Wow!! That’s Fresh Tomato Pie with Fresh Herbs & Vegetables
Soup Shoppe www.soupshoppe.net Wow!! That’s Fresh Fresh Made Crostini Sausage & Eggplant
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J.M. STRINGER GALLERY WORLD-WIDE COLLECTION OF FINE ORIGINAL PAINTINGS z OBJETS D’ ART ANTIQUITIES z SELECT ANTIQUE FURNISHINGS
CurrentExhibit AW
ORLD
OF C OLOR
THE RECENT PAINTINGS OF
BERC GEORGE VAN HOOK & ALAN FETTERMAN SHOW RUNS THROUGH MARCH 30TH
TUESDAY-SATURDAY 10 AM - 6 PM
J.M. STRINGER GALLERY
OF
OR BY APPOINTMENT FINE ART WWW. JMSTRINGERGALLERY. COM A Gallery of Quality and Tradition
21 CLAREMONT ROAD BERNARDSVILLE, NJ 908-766-6400
Rotary Club of Bernardsville Serving the Somerset Hills Area since 1928
Making a difference in our local communities and around the world!
Become a Member, Become a Leader! Join the fun and breakfast meetings every Tuesday at the Olde Mill Inn, visit us on the web at www.bernardsvillerotary.org or contact Rosemary Goodman rojerryg99@yahoo.com 79
chili cook-off contestant Sheehan and Mossa
CRIME SCENE CHILI "If you're not dead.........you'll be dying for more"
biography: Tom and Mike consider themselves "recreational chefs" who believe that chili is perfect for any occasion. They enjoy cooking large meals for their family, friends and fellow crime scene detectives. Whether it's for the big game, a family gathering or a sit down meal with the guys, Tom and Mike's "Crime Scene Chili" always knocks 'em dead and leaves them dying for more.........don't be a stiff give our chili a "shot"...............
ingredients: ground beef sweet onion garlic green and red peppers cherry peppers kidney beans black beans homemade tomato sauce (gravy) beer chili powder cumin paprika salt/pepper
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Traditional Design with Flair! 908.696.8000 info@olcottsquare.com
www.olcottsquare.com
April 12th, 2013 7-11 pm The Vine Restaurant 95 Morristown Rd. - Rt. 202 Basking Ridge, NJ 07920 Tickets are $100 and $120 at the door and an extra $25 to play in the Texas Hold ‘Em Tournament There is limited seating for the Tournament so Register Now!
E CLUSIV ALL IN DRINK & FOOD
Tickets include $200 worth of chips - $300 if payment is received the March 29th Register and pay on-line at www.swim-inc.org or mail check to: SWIM, Inc. 120 Finderne Ave., Bridgewater, NJ 08807 All Proceeds benefit Contact: Eileen Loughnane Executive Director (908) 685-0040 info@swim-inc.org A 501 (c) 3 organization 81
chili cook-off contestant Susie’s Salteñas PO Box 377, Bedminster, NJ 07921 tel. 908.500.8024
AUTHENTIC BOLIVIAN CHILI
ingredients: chicken chorizo with jalapeños onions peas chouno (hydrated potato) secret blend of Bolivian spices
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biography: My passion for good food and for Bolivian culture I consider to be a gift from my mother. I have fond memories of hours spent as a child in her restaurant, where my two brothers and I would help out every day after school. Times were difficult then, my parents having recently emigrated from La Paz to the U.S. For a while they struggled to make ends meet. But my mother's entrepreneurial and persevering spirit, which I like to think rubbed off on me, got us through those early days. And, really, what better way to feed a family than to open a restaurant. Not that the business was without its challenges. Running a restaurant and understanding North American cuisine was definitely a learning experience for her. I remember the time a customer ordered French toast and was promptly served my mother's mistranslation, a baguette sliced in half and toasted. But that didn't crush her spirit in the least. In fact, she was delighted when that kind gentleman, who was out his order of French toast, volunteered to prepare a proper dish. She looked on as he beat the eggs, dipped the bread, and pan-fried and plated his order. That incident became the family joke for the times we needed a good laugh. Circumstances that eventually led to our closing the restaurant resulted in my mother's brainstorming the idea to create and sell her version of my grandmother's recipe for salteñas. What I call the mozzarella stick of La Paz—a pre-lunch salteña appetizer—was a popular fast food in Bolivia. And both my grandmother and mother created winning versions, to which I, years later in Boston, added my own touches. Initially, I had been asked to create and host a traditional Bolivian Christmas dinner by the editor of Boston magazine, where I was employed at the time. In addition to what I decided would be a perfect party food, salteñas, my menu included picante, huancaina (peanut butter sauce over potatoes) sajta pollo (a chicken dish), fricase (pork stew) served in a French tureen, and picana (meat stew with red wine, a traditional Christmas dish). Little did I suspect what a hit the salteñas would be with the guests, which included Steven Raichlen, among other well-known writers and food critics. They generously cheered me on and perhaps unwittingly got me thinking about the perfect salteña. Since then, I have tested, refined, and retested my recipe again and again to perfect it. My product, I can truthfully say, has been three decades in the making. I am now in a place where I can realize my dream of building a quality brand that infuses LLC—lots of loving care—with a longstanding family tradition, keeping it alive. "In life there are dreamers and achievers. The difference between the two is action." This quote from my favorite fortune cookie (a nod to food again) has been my savior and driving force through it all. And I thank my mother for planting the seed that led me to act upon a dream. Susanne and her family moved to and have been residents of New Jersey for over twenty years. For further information, please contact susiessaltenas@gmail.com
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Somerset Hills Veterinary Services
Julia A. Johnson, D.V.M. vvvvv
Small Animal Medicine & Surgery Office Visits and House Calls by Appointment vvvvv
908-766-7959 341 Mine Brook Road Bernardsville, NJ 07924
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chili cook-off contestant Team Heckler Trevor and Diana Hoeckele Heckler's Jakyl Chili (one gallon)
ingredients: 3 pounds beef chuck 2 pounds smoked bacon 3 pounds chorizo sausage 2 cups onion 2 cups green peppers 2 cups celery 1 can chipotle chiles in Adobo sauce 1 can diced tomatoes 1 can red kidney beans cumin hot curry powder crushed red pepper Ancho chile powder chipotle chile powder "Florida Swamp Water" hot sauce salt pepper
cooking: Dice the beef, bacon and vegetables into 1/4 inch cubes. Do not mix together, keep separate. Remove the sausage from its casing (if necessary) and pull apart with a fork. Open the can of chipotles and dice the smoked jalapeños very finely. Return to can with adobo sauce. Do not get in eyes!! 86
In a large saucepan, render the bacon until it's crispy. Remove the bacon from the pan and set aside. In the same saucepan add the beef and sausage. Sauté until beef and sausage have browned. Remove to a bowl with bacon. Add the vegetables to the saucepan. Add 1 teaspoon crushed red pepper, 1 teaspoon Ancho chile powder, 1 teaspoon chipotle chile powder, 1 teaspoon hot curry powder, 1 teaspoon cumin, salt and pepper. Sauté until vegetables are translucent. Add the beef, sausage, bacon, the can of diced chipotles in Adobo sauce and the can of diced tomatoes. Slow cook for three hours. Ladle the grease off top as it accumulates. Add the can of kidney beans 1/2 hour before serving. Taste for seasoning often and adjust as necessary. It will change constantly. As with any sauce or stew, this chili is better the next day. Keep in mind these are only guidelines that I follow. You can substitute ground beef for chuck and if you like, add corn for additional texture. The end result should be a chili with a pleasing smokey flavor, mixed textures and a slight bite that creeps up on you. Good luck, enjoy and have fun with it.
2/19/13 11:16 AM Page 1
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chili cook-off contestant Team Screwballs Chefs: Steve Schwed and Rick Krueger
Coach Steve’s “Juiced Up” Chili (2.0)
ingredients:
cooking:
7 pounds coarse ground chuck 6 pounds lean pork ground one large Armadillo- shelled 3 bags pinto beans (pre-boiled) 2 bags black beans (pre-boiled) 1 14-ounce can of corn, drained ¼ cup cumin 1 teaspoon coriander seed, ground 4 ounces cayenne pepper- dry ground ½ cup chili powder 6 large white onions 10 bell peppers, diced 18 ghost chilis 8 jalapeno peppers head of garlic, peeled some salt… 1 case PBR – reserving 2 for the chili 3 cups cilantro, finely chopped 4 quarts crushed tomatoes 4 Advil (500 MG) Some stuff….
Open 2 beers and drink immediately without spilling any on the floor or yourself. Brown all meat in a large stock pot, drain and reserve. Set meat aside and in the same pot, “sweat” all onions, peppers and chilis until your eyes tear uncontrollably. Add 2 beers to the vegetables and 2 more to the chefs. Bring all ingredients to a simmer and slowly add the cumin, chili powder and corn (in that order). Slowly fold back in the reserved meat. Add crushed tomatoes, salt and cilantro after returning to a full simmer. Cook for 9-12 innings or until the beer runs out.
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Feeds the whole team.
biographies: Chefs Rick " Moose" Krueger and "Coach" Steve Schwed After a disappointing finish to the Chili Season in 2012 and taking a second place at the SHEF Chili Cookoff to Pat," I will do anything to win." Wry and her partner Bill Motyka, Team Screwballs rode the team bus back to camp with heads hanging low. The shame of losing their title was more than they could bear. " How come we didn't repeat last year's championship?" and "What did we do different that caused us to lose?" were heard for days in the clubhouse. Coach and Moose were perplexed, to say the least. The only logical explanation was that those "life altering events" that Moose and Coach experienced prior to the 2012 cook off, were determined to have wrecked their "mojo" and must have impacted the batch. Change was needed, and needed quickly. Coach was heard uttering in the Team Kitchen (a/k/a "The Meat Lab") " Ricky Bobby was right.... if you ain't first, you're
last!" Many sleepless nights occurred for Coach as he felt he had let his team down and had to raise the stakes, (or steaks as the case may be). Moose; He returned to his old ways of using "Rabid Profanity" and gave up the use of finger-paints to express himself. He returned to eating Habanero Salad at 3 meals a day while "In training" . He studied every move that Coach was making carefully, to ensure there were no errors or fouls committed. After an epiphany of sorts, Coach Schwed saw the error of his ways and provided convincing testimony at his probation review; so convincing that his being on probation for his Conviction for misuse of Capsaicin has been repealed 2 years early and he has been reinstated to full Coaching Status by the NCAA.... without restriction. He and Moose were officially " Back in the game." His head was cleared and he was able to focus on "The Recipe." A new era in Team Screwballs has begun... a new flavor for the competition to contend with. Be prepared for some serious change in our game.
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chili cook-off contestant Team Weichert Weichert Realtors of Bernardsville 62 Morristown Road, Bernardsville, NJ 07924 tel. 908.766.7447 www.francieandmoe.com
biography: Francie McDonald - A native of Ireland, Francie arrived in the United States at the age of 20. Francie is a veteran realtor, experienced in Equestrian properties, specializing in Horse Properties and Land, as well as upper-end luxury estates. With over $30,000,000 in current listings, Francie is trusted and esteemed by his clients, customers, and friends. He is respected for his superior negotiating skills, bringing top dollar for his listings, and negotiating the best possible price for his sales. Francie and his wife are local residents of Chester Township and they have four children who are often seen in his company at local events and festivities. Trust Francie with your real estate needs and enjoy a bit of the "Luck of the Irish." Moses "Moe" Lajterman - Moe Lajterman is a realtor who believes wholeheartedly in the unique, personal nature of real estate and who carefully guides his clients through the many steps and decisions along the way. Moe understands how important it is to find the right real estate agent when you are focusing on a financial investment as substantial and as personal as your home. Moe played football at Montclair State University, where he has been inducted into the Football Hall of Fame. He played for the NY Giants, the NY Jets, and for the NY Stars of the WFL. With Moe, you get more than just a realtor‌you get personality, creativity, and fame!
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ingredients:
cooking:
1 pound London broil 1 pound bulk pork sausage 1.5 cups onion, chopped 1 teaspoon salt 1/4 cup chili peppers 1.5 teaspoon ground cumin 2 46-ounce cans diced tomatoes 1 23-ounce can tomato sauce 1 15-ounce can kidney beans, drained and rinsed 1 15-ounce can pinto beans, drained and rinsed 1/4 cup green bell peppers, chopped 1/8 teaspoon ground cayenne pepper 1/2 teaspoon white sugar 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 cup chili powder
Place meat, onions, garlic, jalapenos, salt, chili peppers, and cumin in a large deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large pot over high heat, combine the meat, tomatoes, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, and chili powder. Bring to a boil then reduce heat to low. Simmer for 1.5 hours.
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chili cook-off contestant The Station Destination: Bernardsville and The Bernards Inn 27 Mine Brook Road, Bernardsville, NJ 07924 tel. 908.766.0002 www.bernardsinn.com
biography: Recently renovated and modeled after a 1920’s first-class train station lounge, The Station Destination: Bernardsville offers comfortable, casual dining with an emphasis on quality food and drink. Jorge Padilla, a fixture in the kitchen since day one and now Chef, is proud to offer his innovative twist on pub food classics, comfort food and American cuisine for families and friends.
ingredients: 2 pounds sirloin steak ½ pound ground pork 1 pound green tomatillo 1 medium onion, chopped 2 stalks celery, chopped ½ cup green bell pepper, chopped ½ cup red bell pepper, chopped 2 ghost chili peppers ¼ cup white wine 1 14.5-ounce can stewed tomatoes, chopped
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1 6-ounce can tomato paste 1/3 cup bottled steak sauce 1.25oz package chili seasoning mix 1 teaspoon ground cumin 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh parsley, chopped 1 pinch crushed red pepper flakes Salt, pepper (to taste) Served with 3 types of baguettes, pesto, parmesan, and sun dried tomato, along with his well known garlic knots.
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Training available
Computers • Printers Laptops • Networks • Supplies • Books • Software
Bernardsville Center • Route 202 South • next to King’s 908.630.0505 • www.villagecom.com
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THE
GLADSTONE MARKET
279 Main Street Gladstone, NJ Gladstone, 908.901.9800 908. 901.9800
Gerald A. York Eileen F. York Gerald A. York, Jr. Tuesday Wednesday, Friday 9 am - 6 pm
Proprietors
Thursday 9 am - 8 pm Saturday 9 am - 5 pm Closed Sunday & Monday
21 South Finley Avenue Basking Ridge, NJ 07920
908•766•0939 Fax 908•766•3301
Vesna Nikodijevic, M.D., F.A.A.P. 40 Morristown Road, Suite 2D Bernardsville, NJ 07924 908.766.5960 95
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The Trustees of the Somerset Hills Education Foundation would like to thank the Event Chair
Bridget Kevorkian for her many hours of hard work to make this event a huge success.
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Since 1935
BASKING RIDGE 908-766-0250 BERNARDSVILLE 908-766-0155 www.gcfuneralhome.com R. Michael Gallaway, President/Manager N.J. Lic. No. 4803 E. Haas Gallaway, Jr., Vice President/Director N.J. Lic. No. 2676 Ronald T. Principe, Jr., Director N.J. Lic. No. 4841 Bruce Wilber, Director N.J. Lic. No. 2797 Michael J. Badolato, Director N.J. Lic. No. 4976
Compassion. Comfort. Caring.