NOVEMBER/DECEMBER 2019 | THEDIGESTONLINE.COM
Sick Day Do’s & Don’ts: Do wash hands often . Don’t use overthe-counter cough medications. Do disinfect air filters and humidifiers regularly. Don’t use medicated nose drops or sprays. Do keep hydrated.
(201) 482-9770 333 15th Street, Hoboken, NJ 07030 www.tenaflypediatrics.com
Our prescription for bad weather? We deliver.
18 Park Ave, Jersey City
201.885.2939 info.18park@downtownpharmacyNJ.com
52 Essex St, Jersey City
201.434.2200 info.52essex@downtownpharmacyNJ.com
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2019 Holiday Gift Guide Our favorite gift ideas of 2019, perfect for everyone on your list.
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Thanksgiving by the Numbers Did you know Wisconsin produces 521 million lbs. of cranberries each year? Us, too.
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2019 Charity Guide Looking to give back this year? We’ve compiled a directory of the best places to donate.
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9 Wines for the Holidays Super Buy-Rite Jersey City breaks down some of the best wines for the holidays.
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A Christmas Tree Story A holiday tale of how modern day cities ethically grow Christmas trees.
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How to Make the Perfect Holiday Cheesecake James Beard Award-winning pastry chef, Joanne Chang, gives us a recipe from her new book.
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A Modern Christmas Eve From IPA mussels to take-out sushi, this menu rethinks The Feast of the Seven Fishes.
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Local Events
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FROM THE EDITOR I remember reading an article a couple years back in which psychology experts said putting up holiday decorations lifts one’s mood. As I inch ever closer to becoming one of those people who put their lights up way too early, the supposed study was all the ammunition I needed to permanently decorate my apartment with copper string lights—and I’m surprised it took me that long to do it. Traditionally, we wait until after Thanksgiving but in this modern world, some customs simply need reconfiguring. On the same note, why should we cling to traditions that seem dated? For The Digest’s 10th Annual Holiday Gift and Charity Guide, aspiring food journalist (and Culinary Institute of America graduate) Peter Candia reimagines a Christmas Eve dinner menu that pays homage to The Feast of the Seven Fishes, yet, at the same time, completely throws up a fist to some of its tired menu options. Later in the issue, we catch up with James Beard Award-winning pastry chef, Joanne Chang. Chang shares with us a cheesecake recipe (Eggnog Cheesecake with Gingerbread People) straight from her latest book, “Pastry Love: A Baker’s Journal.” Though I’ve only been with The Digest for seven years, it’s an honor to bring the publication to its 10th Annual Holiday Gift and Charity Guide. 2020 will no doubt bring some changes for our publication, but we look forward to what’s to come. Here’s wishing you all a happy holiday season. See you next year!
MICHAEL SCIVOLI Editor
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November/December 2019
Publisher JASON UNDERBERG Publishing Director BRIAN KOVENER Editor MICHAEL SCIVOLI Editorial Assistant ABBY MONTANEZ Marketing & Event Director JAMIE LAWRENCE Senior Designer CHRISTINE CHIMENTO Photographers MAGED SAMUEL Distribution Manager CRAIG KOVENER Contributing Writers ROSY ALVAREZ PETER CANDIA NEIL SHRODO
A Unity Media Group Publication 201-850-1300 | www.thedigestonline.com
The publisher takes no responsibility for the accuracy of the information or claims of any advertiser in this publication. The advertiser is solely responsible for the info, statements, claims or warranties mentioned in their advertorial or advertisement. Reproduction of, or use without written permission of the publisher, of editorial, periodical, or design content of any manner is strictly prohibited.
HOBOKEN’S FIRST CBD-ONLY STORE.
Photos by Little Hoboken Photography
Over the past year, the cannabis industry has been heating up thanks in large part to cannabidiol, a non-psychoactive chemical compound better known as CBD. It’s being praised for its ability to treat an array of health and wellness concerns including anxiety, depression, chronic pain, inflammation and migraines to name a few. While the demand for CBD products continues to soar, and the need for reliable retailers increases, Hoboken recently welcomed its first CBD-only store to Newark Street. Formerly Re-Juice-A-Nation, The Green Room opened its doors in June 2019 with owner Darek Wajda at the helm. In one short year, Wajda went from never having touched cannabis (as a former D1 athlete) to now being the owner of Hoboken’s first-ever CBD shop. The Green Room offers a variety of products using premium hemp-derived CBD along with smokeable-flower by the gram and pre-rolls available in eight different strains. “I always tell people when they first come in here that this store serves two purposes. The first is that we’re offering a farm-to-table experience, meaning we’re showing people where CBD comes from. Most people aren’t aware it looks like bud or cannabis. Second, we show and offer them all the different options for CBD consumption—smokables, edibles, beverages, topicals, etc.” Whether you’re someone looking to de-stress after work or are interested in bumping up your
beauty routine, The Green Room has something for you. Goers will find CBD-infused protein powder for post-workout recovery, bath bombs, sheet masks, vapes, honey, tea and even supplements for your pets at-home. In order to cater to each individual client, certain products like The Green Room’s edibles and tinctures come in a range of strengths to suit your needs. Aside from their curated supply of reputable brands, The Green Room is also manufacturing their own CBD offerings that are available for purchase. Think topical lotions and balms that Wajda has customized to include certain strains, ingredients, strengths or flavors. On staff, The Green Room’s highly-knowledgable “budtenders” are there to talk all things CBD, answer any of your burning questions and to make product suggestions. You can rest assured that everything being sold at The Green Room has been tried and tested by Wajda himself and his employees. Looking forward, The Green Room hopes to launch a delivery service in the near future which will be exclusive to Hoboken. The goal, Wajda hopes, is to deliver products to clients within the hour of placing their order. For the holiday season, keep an eye out for special gift bundles from The Green Room.
For more information, you can check them out on Instagram at @thegreenroomhbkn, visit www.thegreenroomhbkn.com or stop by during store hours.
64 NEWARK STREET, HOBOKEN NJ 07030 | 201-238-2387
2019 HOLIDAY
GIFT GUIDE When it comes to the holidays, we’re all searching for the perfect gift, a special something that brings a smile to our loved ones’ faces. Finding the right gift, however, is always easier said than done. The debate between shopping online or at your favorite local retailer alone is enough to take the holiday spirit right out of Christmas and Hanukkah. This year, we’ve streamlined some gifts to make your shopping a bit easier. Whether someone you know is looking for the latest tech or is expecting their first child, there’s something for just about everyone. Happy shopping and happy holidays!
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GIFTS FOR
HIM
PATAGONIA FAIRTRADE CRESTVIEW HIKING PANTS patagonia.com | $129
BREW WATCH CO. MASTERGRAPH brew-watches.com | $375
SMITH OPTICS ROAM CHROMAPOP smithoptics.com | $199
SAMUEL HUBBARD UPTOWN MAVERICK LEATHER BOOTS samuelhubbard.com | $295
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GIFTS FOR
HER
LUNA GOLD STATEMENT EARRINGS IN PINK MIX Kendra Scott at The Mall at Short Hills | $98
SHEEPSKIN JACKET mango.com | $99.99
SNAKE-EFFECT ANKLE BOOT mango.com | $99.99
CONVERTIBLE SPORT TOTE IN BURGUNDY caraasport.com | $295
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Create a Home You Love Living In Homebuyer Support | Full Home Renovations | Design & Build Services | Historic Brownstone Remodeling
Hands-on From Concept to Completion
www.hprnj.com | 201-682-8766
GIFTS FOR THE
EXPECTING MOM BELLY OIL hatchcollection.com | $58
NUNA CUDL + COVE AIRE nunababy.com | Bundle price $499.95 *Bundle will launch on 11/27 and be available until 12/16
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Cut • C o lo r • c reativity
Visit us at our new location:
728 Grand St | Hoboken, NJ 07030 | 201-253-0026 Tuesday - Friday: 11 a.m. - 10 p.m. | Saturday: 9 a.m. - 5 p.m.
GIFTS FOR THE
BEAUTY INSIDER PREMO HAND, NAIL, FOOT TREATMENT khus-khus.com | $50 ROSEHIP OIL ORNAMENT paiskincare.us | $44
BLITZTRANCE LIPSTICK IN FLESH FATALE patmcgrath.com | $40
‘I’M HOTTER OUTDOORS’ GIFT SET Ulta.com or BenefitCosmetics.com | $30 24
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GIFTS FOR THE
ADVENTURER ATHLETIC PROPULSION LABS MEN’S TECHLOOM WAVE athleticpropulsionlabs.com | $225
HYDRO FLASK 18L SOFT COOLER TOTE hydroflash.com | $175
FITS ATHLETIC HOLIDAY GIFT PACK fitssock.com | $49.99
DAKINE WYEAST SKI JACKET dakine.com | $260
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GIFTS FOR
KIDS JETSON STRIKE HOVERBOARD Target in Jersey City | $149.99
KINDLE KIDS EDITION amazon.com | $109.99
PEEK-A-BOO MY FIRST TEDDY BEAR gund.com | $40
RAINBOW SURPRISE SLIME KIT Target in Jersey City | $69.99
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MED SPA FACIAL SERVICES • MICRODERMABRASION • CUPPING • CHEMICAL PEELS • LASHES • LASH LIFT/TINT
297 Grove Street Unit 2, Jersey City NJ 07302 551-256-3728 • info@wonderlashstudionj.com
GIFTS FOR THE
READER
“THE GIVER OF STARS” BY JOJO MOYES amazon.com | $16.89
“FRANKLY IN LOVE” BY DAVID YOON amazon.com | $11.69
BOOK LOVERS’ SOY CANDLE frostbeardstudio.com | $18 for 8oz
“THE STYLE OF MOVEMENT: FASHION & DANCE” BY KEN BROWAR AND DEBORAH ORY amazon.com | $44.99 30
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GIFTS FOR THE
HOME
SUPER-PLUSH TOWEL MOVE-IN BUNDLE brooklinen.com | $199
OOLER BED COOLER chilitechnology.com | Starts at $699 DYSON HUMIDIFIER dyson.com | $499
CASPER WAVE Casper Short Hills Sleep Shop | $2,295
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QUALITY YOU’D EXPECT AT PRICES YOU WOULDN’T B L I N D S , S H A D E S & C LO S E T S
Financing available*
NOW ON SALE
629 Washington St, Hoboken, NJ 888-55-MOTIF | InteriorMotif.com Nantucket™ with PowerView® Motorization *See store for details.
GIFTS FOR THE
FOODIE 5½ QT. CAST IRON DUTCH OVEN lecreuset.com | $350
COOPER & THIEF RED WINE BLEND 2017 Select local retailers | $29.99
“NOTHING FANCY” BY ALISON ROMAN amazon.com | $19.50
“THE STARTER KIT” madeincookware.com | $275
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GIFTS FOR THE
TECHY
MA770 WIRELESS SPEAKER masterdynamic.com | $1,800
EKSTER SOLAR-POWERED TRACKING PARLIAMENT WALLET ekster.com | $79
AMAZON ECHO SHOW amazon.com | $229.99
EMBER TRAVEL SMART MUG ember.com | $179.95
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ToricoIceCream.com @toricocakes @toricoicecream
201-432-9458 20 Erie Street Jersey City, NJ
2019 Charity
Guide & Directory The holidays are a time for giving. Not only for our loved ones, but also for those in need. Donating to local organizations around Hudson County strengthens our community—and you don’t have to donate a lot to make an impact. Here are our favorite local organizations to give back to this holiday season.
Animals
Women AngelaCares, Inc. Angelacares.org 888.795.8819 Women Rising Womenrising.org 201.333.5700 York Street Project Yorkstreetproject.org 201.451.8225
Community Bayonne Feral Cat Foundation Bayonneferalcatfoundation.org 201.437.3232 Hudson County Animal League Hcalnj.org 201.200.1008
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Hoboken Volunteer Ambulance Corps Hobokenems.com 201.420.2135
Liberty Humane Society Libertyhumane.org 201.547.4147
Riverview Neighborhood Association Riverviewneighborhood.org 201.472.5148
Manes and Tails Organization Manesandtailsorganization.org info@manesandtailesorganization.org
Table to Table Tabletotable.org 201.444.5500
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Family & Children Boys & Girls Club of Hudson County Bgchc.org 201.963.6443
Jersey City AMVETS Amvets.org 201.434.5278
DLJ Give to Live Community Foundation Dljgivetolive.unitedcp.org 201.528.3928
The Justintime Foundation Thejustintimefoundation.org justintimefoundation@icloud.com
Good Counsel Goodcounselhomes.org 201.795.0637 The Hoboken Shelter Hobokenshelter.org 201.656.5069
Hudson County CASA Hudsoncountycasa.org 201.795.9855 United Way of Hudson County Liveunitedhudson.org 201.434.2625
Education Arts & Culture
Concordia Learning Center Clcnj.org 201.876.5432 HOPES Hoboken Hopes.org 1.855.OK.HOPES
Art House Productions, Inc. Arthouseproductions.org 201.918.6019
House of Blue Hope Houseofbluehope.org 201.228.0424
Arts to Grow Artstogrow.org 201.209.9385
St. Joseph’s School for the Blind Schoolfortheblind.org 201.876.5432
Hoboken Historical Museum Hobokenmuseum.org 201.656.2240
TRUE Mentors Truementor.org 201.540.TRUE (8783) November | December 2019
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The 16th century German tradition of placing and decorating a tree in the home during the Christmas holiday has crossed oceans and been practiced for centuries. But how do modern day cities ethically grow and dispose of the millions of trees that are sold every year? BY ROSY ALVAREZ
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hristmas traditions have a history that predates their Christian associations. In 16th century Europe, many different regions used evergreens, palms and other green trees of the like to honor their gods of agriculture and protect their homes from evil spirits. Germany is accredited with the tradition of what we know today as Christmas tree decorating. There is a myth that Protestant reformer Martin Luther was the first to decorate his tree with lighted candles that reminded him of the stars. Hundreds of years later, Germans migrated to the Americas and brought their tradition with them—Christmas trees were not accepted in American culture until well after the 1840’s. Since then, we have been able to breed and farm many different kinds of firs, pines and spruce varieties that give off that delicious, minty-citrusy scent. New Jersey is known as the seventh largest provider of Christmas trees in the country. Tree farmers built a community amongst their own and eventually became the New Jersey Christmas Tree Growers Association (NJCTGA). Although not all of the farmers in the state are part of the association, it represents a majority of farms throughout the state. We all love shopping to pick our own trees, but does our favorite holiday practice have negative effects on the environment? We are used to picking our trees every year either from street vendors or cut-your-own tree farms. Climate change activists will be happy to know that rather than chopping down trees from national parks and state forests, there are designated farmers in every
state that specialize in harvesting the holiday favorite. What most don’t know is how much meticulous effort goes into harvesting the many varieties of trees. Farmers plant Christmas trees as early as 10 to 20 years because that is how long it takes them to reach maturity. At any given time, a farm can have up to 65,000 trees with 10,000 ready to cut and sell on any given year. Traditionally, trees were farmed on land that was no longer able to grow produce. Although they take fastidious caring-for, they are stronger and less finicky to environmental changes than vegetables. This way farmers re-used their land that otherwise would have been left barren and it also allowed them to earn extra income. Of course, this method was predominant back when Christmas trees weren’t a million-dollar industry. Today, trees are grown on fertile land because the better the soil, the better the tree. From their very beginning as seedlings (one to two years old), they are placed in special temporary beds of soil for several years. This is because its easier to care for them and move them when they are mature enough to be planted solidly into the ground. There are two ways of replanting seedlings, one is moving all the younger trees simultaneously so that as they grow they will stay the same age and height. The other is to replant younger trees along with older trees. The method is usually chosen based on the preferences of the farmer. That being said, farmers also work very hard to make sure trees don’t contract any diseases and are not killed off by weather, weeds, grazing deer, pruning needs, pests, or poor soil quality.
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he tree farms don’t only specialize in tree production, they also offer family-fun activities for the holidays and sell other holiday-related products such as wreaths, handmade decorations, and hot cocoa. Some farms have been ahead of the curve for decades, opening up their fields for cut-your-own events for over 25 years. Farmers often recount stories of people who used to cut when they were kids and now bring their own kids to do it. As if there weren’t already enough reasons to shop mom-and-pop farms, many also host charity initiatives such as food drives or donating proceeds from their sales to those in need. (Be sure to ask about donations while you pick your tree!) After all the gifts are unwrapped and the lights are taken down, the last thing left to do is to say goodbye to the tree. Guilt weighs on some who place the tree on the curb for sanitation to pick it up and whisk it away, while others chop the tree into pieces and use it for firewood in order to not let it go to waste. However, chopping the trees for firewood is not recommended. Due to its natural oils that stick on the chimney walls, 42
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they are a dangerous fire hazard. Lucky for us, there are many ways to dispose of your holiday tree and they are all environmentally friendly. In certain parts of New Jersey, you can make an appointment with the sanitation department to have your tree picked up for recycling. There is also the option of taking your tree to a park or local lot to have your tree chipped and given back to you for spring gardening mulch at no cost. In other places, you can just drop your trees off and the mulch is kept by the county for spring gardens. No matter what you choose, there are so many ways to ethically recycle your tree that allow you to splurge on a regal fir and not worry about deforestation or pollution. Such as any industry, there are always people who don’t acquire their goods ethically. Climate change and deforestation are major concerns in this day and age and it always helps to know that you can celebrate traditionally, without harming the environment. When the season concludes, we can rest assured that the tree won’t just be sitting in a landfill as there are many options that empower us to recycle without producing waste. Most Christmas trees become mulch and are reborn months later into fresh spring flowers.
A
Modern Christmas Eve
For as long as I can remember, Christmas Eve dinner has been a let down. Don’t get me wrong, I enjoy the tradition (and the company) but the menu in particular has grown tired and old. After several grueling years of the same Christmas Eve meal, I’m looking to give it a muchneeded makeover. For those of you who don’t know, many Italian-Americans have a “Feast of the Seven Fishes” every year on Christmas Eve. The idea is that each fish represents one of the seven Sacraments. There is not a set menu that everyone follows, but most include the likes of baccala insalata, tilapia, scungilli salad, and maybe even a shrimp cocktail. This is something I dreaded every year growing up. Now, it isn’t that I dislike fish, or I hate the idea of tradition. However, it was never really done particularly well. I’m over the baked tilapia, the baccala salad, the bubble-gum-textured calamari. I want something new. This year I am modernizing the classic seven fish dinner. Gone are the days of filling up on bread every Christmas Eve because I could not stomach the thought of choking down a luke-warm piece of salted cod. It takes a lot of planning, and careful thinking—Who will be there? What will they want? What do I want?—are the main questions I have been asking myself. I settled on planning out each of the seven courses, as well as easy wine and cocktail pairings for it all. Any filler courses and dessert can be left up to the other guests to bring.
By Peter Candia 44
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e will start the meal my favorite way—cocktails. I’m utilizing the method of batching cocktails to pull this off. Batching cocktails is the easiest, most efficient way to go about drinking at a family function or gathering of friends. Think punch-bowl level of easy, but not cheap or overdone. A successfully batched cocktail is indistinguishable from one made-to-order. Many of the world’s top-rated bars such as Amor y Amargo in NYC are doing it, so why shouldn’t you? I am a huge fan of Negronis, so a Negroni variation it will be this year. Keep in mind, any spirit-forward cocktail, or cocktail containing primarily spirits with no addition of juice or sugars will work with this formula; it just requires math. Take the volume of one serving of the cocktail, multiply the volume of one by the amount you are trying to batch, then apply that number to each ingredient.
Negroni Variation Batch Recipe Yield: 1 750 mL bottle (Measuring cup mL1, 750mL liquor bottle, Funnel) Ingredients: • 200 mL Campari • 100 mL Carpano Antica Sweet Vermouth • 100 mL Montenegro Amaro • 200 mL Tanqueray or Beefeater Gin (Stay away from floral or citrusforward gins like Hendricks or Malfy con Limon). • 140 mL cold, filtered water (for dilution) Directions: 1. Add all ingredients to the bottle using the funnel. 2. Store in refrigerator. Notes: You can omit the Montenegro and instead add a full 200 mL of Carpano Antica to make a more traditional Negroni. The water is necessary because it means that when it comes time to drink, all that is needed is to pour over ice. The drink is already chilled and diluted—no stirring necessary. November | December 2019
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Moving on to menuplanning, I am sticking with the theme of seven different fish. However, I’m not making anything that resembles a meal Italian-Americans are used to. I want this to be unique. I want this to make my Italian grandmother question my worth. I have decided to start with fare that, while delicious and fun, remains completely approachable to the average guest. The first of seven fishes of the night comes in the form of a lobster roll. That’s right, fresh lobster salad on a buttered and griddled potato roll. Dishes like this are extremely advantageous as they can be prepped ahead of time. All that really needs to be done at the party itself is the toasting of the rolls, and the assembly (which are easy enough to be pawned off on another family member). This dish is simple, and can be served as a finger food—it’s a glorified sandwich. The next course is a take on an appetizer that I absolutely despise: shrimp cocktail. This is something every Christmas Eve dinner has had my entire life. I am sure I am not the
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only one familiar with a tray of grocery store shrimp cocktail. It comes already cooked, and frozen. It is extremely simple to prepare, which is why it has become so popular in the American household, but it has got to go. The shrimp are always chewy and dressed in a film reminiscent of slime. Moreover, they leave your palate laden with an undesirable taste—one that only bad seafood is capable of leaving. I have decided to instead switch the shrimp out for prawns. I will also be ovenbaking them as opposed to boiling, and serving them hot instead of cold. This is a dish that speaks for itself. Prawns with the head, shell, and tails attached; the way they should be eaten. Coated in citrus and good olive oil before being baked in the oven. Tossed in a fresh herb-forward vinaigrette as they come out of the oven. You can eat them off the tray, or dress it up on a platter with lemon aioli to dip, and Wet Ones napkins ready to go. No one will be missing the boring (and overrated) shrimp cocktail.
A modern christmas eve
Menu Appetizers: Lobster Roll Lobster salad, butter, potato roll Oven Baked Prawns Prawns, lime, herbs Take-out Sushi Assortment of sushi and sashimi Mussels (recipe follows) IPA, herbs, fennel
Main: Whole Roasted Snapper Potatoes, herbs, lemon Pan-fried Baccala Cakes Salt cod, arugula, lemon Country Ham Wrapped Scallops (recipe follows) Apricot, mustard greens, brown butter, risotto
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The easiest of my appetizers actually feels closer to cheating than a valid contribution to the meal; mostly because it more or less is. My third fish of the night is actually multiple fish, and it comes in the form of sushi. No, I will absolutely not be making sushi at home. I have done it before, and while rewarding, it is not worth the trouble for Christmas Eve. Besides, I have a plethora of other responsibilities for this meal. Instead, I will purchase a large tray of assorted sushi and sashimi from my favorite sushi spot. I have done it in the past, and you best believe I am doing it this year. Try not to think of it as cheating. Putting together a meal like this is not easy, everyone deserves an easier round. During appetizers, people will hopefully be finishing up on their Negronis. A Negroni, as it should, leaves the guest both ready for more food, and thirsty for more drinks. Now would be a great time to pop open some light drinking wine to occupy your guests while you prepare the last appetizer which must be done at the last minute. I would opt for something sparkling and inexpensive. Cava from Spain is an extremely affordable sparkling wine that is not only easy-drinking, but is a nice alternative to the often too sweet Prosecco, or the too expensive Champagne.
Wine Suggestions
Now that appetizers are over, everyone is at least a little less hungry than when you started—so crack open some more wine. You want to avoid any wine that is too heavy because the bulk of the meal is consisting of lighter seafood. The old misconception that red wine does not go with seafood is a myth that must be put to bed. Etna Rosso is a red wine from Sicily, specifically near Mount Etna. It is a lighter drinking red with profound earthiness from the volcanic soil in which the grapes are grown on. Above all, it goes exceptionally well with seafood. For a white wine, you have much more freedom. Personally, I love New Zealand Sauvignon Blanc, which is tropical and fruity, along with being extremely affordable.
First Course | Cava, Spain Main Course | Etna Rosso, Sicily | Sauvignon Blanc, New Zealand
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IPA Mussels 8 servings (Wooden spoon, lid, stainless steel rondeau or pot) Ingredients: • 3 ½ - 4 pounds of PEI mussels • 1 16 oz can or bottle of IPA beer • ½ cup of olive oil • ½ tbsp chili flakes • ¼ cup each parsley, chives, and mint, minced • 1 bulb of fennel diced (reserve fennel fronds for garnish) • 4 cloves of garlic, minced Salt to taste • ½ stick of unsalted butter, cold and diced Directions: 1. Check mussels being sure to discard any that are already open. 2. Heat pot and add olive oil. 3. When oil is shimmering, add diced fennel and garlic. Season with salt and sweat until translucent (avoid adding color). 4. When translucent, add chili flake and cook until aromatic. 5. Add all of your beer into the pot and bring to a boil. Reduce to a simmer and add mussels to pot. 6. Stir so all mussels are coated, season, and then cover with lid. Let steam for 2 minutes before checking. 7. Once all mussels are open, remove only the mussels from the pot and into your serving bowl. 8. Bring the liquid to a boil and add cold butter—working in vigorously with your spoon so that it emulsifies. 9. Turn off heat, season to taste, add herbs. 10. Ladle sauce directly over the mussels in the bowl. Garnish with fennel fronds and serve immediately. Notes: If the beer does not seem like enough liquid, add water, stock, or more beer. You can leave out the chili flake to avoid spice. Do not serve any mussels that have not opened. Salting the garlic and fennel will help to avoid browning as it draws moisture out of them, but once that moisture has cooked off, browning will happen twice as fast—keep a close eye.
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The star of the show for my dinner is going to be a whole roasted fish. The beauty of this lies in the fact that, well, you can cook the entire thing at once with vegetables and accompaniments on the same tray. You can use several different types of fish, branzino being the most classic when it comes to an “Italian” feast. However, I am going with snapper this year. Beautifully clean and fresh tasting fish that is gorgeous to both the eye and palate. I plan on adding some boiled potatoes and halved lemons to the tray to cook alongside it. Rosemary and bay leaf to be stuffed inside the fish, as well as a simple seasoning of salt and pepper. Just go to your fishmonger and talk to them about cooking fish whole. They will tell you what they have that is best for it. With applications like this 50
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it is less about the type of fish and more about what the best available is— the method rarely changes. Another great addition to the meal is something along the lines of a crab cake entrée. The classic “Maryland Style” is always great, but more fitting for the theme of an Italian Christmas is to change crab meat to baccala. Baccala is an Italian salted and cured cod. More often than not, it is incorporated into a cold salad to be served as an appetizer. I have had plenty of horrible experiences with salt cod in my lifetime. However, it is a delicious product that is easy to find around Christmas time due to a higher demand. Even better, you can take virtually any crab cake recipe that you like and swap the crustacean out for this flaky white fish. My favorite recipes have loads of bell pepper, sweated onions, hot chiles, and are pan seared on both sides. I plan on serving the salt cod cakes with a substantial amount of lemon wedges and a sharp arugula salad. Salty pork and scallops is a match made in heaven, but this is not a new discovery. People have been serving this for years as a finger food or snack, usually complete with a toothpick and eaten in one bite. Bacon or prosciutto wrapped scallops are delicious, and easy to make. What is even better than making them as is, is turning it into a complete entrée and innovating upon the recipe that many people already adore.
Country Ham Wrapped Scallops with Brown Butter Risotto (Sheet tray with rack, Rondeau, Wooden spoon, Tongs, Wooden skewers soaked in water) Ingredients: • 2 pounds of fresh scallops • ¼ cup kosher salt • ¼ cup brown sugar • 1 tsp cayenne pepper • ¾ pound of thinly sliced country ham (use speck or prosciutto if desired) • 1 ½ cups Arborio rice • 1 ½ quarts of chicken, or vegetable stock • 3 tbsp unsalted butter • ½ cup grated Grana Padano cheese • Salt to taste • 1 jar of apricot preserves • 1 bunch of mustard greens Directions: 1. Prep scallops ahead of time. 2. Mix the brown sugar, salt and cayenne and sprinkle lightly over all sides of scallops. Let sit to cure for one hour in fridge, uncovered. 3. Pat dry, removing excess seasoning and wrap each scallop tightly with ham. Insert skewers to hold the ham in place. 4. Place on a sheet tray lined with a baking rack and place under broiler for 10-15 minutes, flipping once. 5. While you wait, add butter to your rondeau and cook until just brown, be careful not to burn. 6. Add your rice and coat in brown butter before adding stock a few cups at a time. Cook off stock completely, then repeat. Do this until all stock is used, should be about four applications. 7. Add cheese and work into the risotto until completely incorporated. 8. Pour risotto into serving dish, and place scallops on top. Garnish with several dollops of apricot preserves and scatter the mustard greens over the dish. Serve immediately. Notes: Be careful with the salt cure, it is more to dry out the scallop to improve cooking than it is for seasoning. You do not need too much, as well as you do not need to cure it for more than an hour. The risotto and the ham are both going to be plenty seasoned. Risotto is tricky, and is ideally made to order. Making it ahead of time is absolutely acceptable, just make sure the consistency is right when reheating. The scallops are done when the ham is crisp, and the scallop bounces back when touched by your finger. November | December 2019
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FIRST TIME? YOUR FIRST WAX IS FREE!* CHOOSE FROM AN EYEBROW, BIKINI LINE, UNDERARM, NOSE OR EAR WAX.
Super Buy-Rite Jersey City Best Values and Gifts BY NEIL SHRODO | SUPER BUY-RITE JC The Holidays are here again and the Super Buy-Rite Jersey City team is here with advice on wines and spirits that make great gifts this year!
CA FURLAN ROSÉ This new release comes from one of our favorite Prosecco producers who has made a sparkling dry rosÊ with delicate cherry and rose petal aromas and creamy strawberry notes with a pleasing finish. $9.99 on sale.
STELLINA DI NOTTE PINOT GRIGIO A bright star in sea of pinot grigio, this wine is crisp, but with good body and flavors of melon and golden apple layered on tropical and citrus fruits on the dry finish. Superb at $9.99 on sale.
FRENZY SAUVIGNON BLANC A vibrant Sauvignon Blanc from New Zealand, Frenzy is brash and aromatic, with flavors of grapefruit and white peaches, lime and ripe melon. Zesty and complex, at $11.99
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CABALLERO DE LA CEPA MALBEC A steal in Malbec, Finca Flichman’s Caballero is made for food, fun and family! Ripe plum and dusty red berry with a kiss of cigar wrapper and a warm easy finish. $9.99 on sale.
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LABOURÉ ROI POUILLY FUISSÉ One of the classics! This white Burgundy is 100 percent Chardonnay and has flavors of ripe green apple, juicy pear and a hint of stone fruit. Medium bodied and easy drinking. $19.99
ERCOLE BARBERA 1L This red from Italy’s Piedmont region is quite a treat, with ripe blackberry and red currant flavors and a medium body. A great gift for any holiday party at $12.99 per liter.
New Whiskeys, Bourbons and Craft Gins
SAVAGE AND COOKE “THE BURNING CHAIR BOURBON” – Made by winemaker Dave Phinney of The Prisoner fame, this bourbon is aromatically intriguing with brown sugar, caramel, butterscotch and toasty oak. The palate is smooth and lush with loads of vanilla bean, baking spices, maple and baked apples. The finish is long and exciting, begging for another sip. 750ml, $49.99 on sale.
SUNTORY TOKI - Japanese Whiskey has come of age in the past few years and Suntory’s Toki is a great gift that is trendy and delicious! Aromas of green apple and honey flavors of grapefruit, mint, and thyme, and a finish that is all spicy vanilla and oak! $35.99 on sale.
DRUMSHANBO GUNPOWDER GIN – Rounded and delightfully fresh up front, this gin has citrus, juniper and spicy notes that hit you right away. Then the juniper kicks in! Gunpowder tea, meadowsweet and coriander add incredible complexity. Balanced and somewhat surprising. 750ml, $29.99 on sale.
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ST EMILION DE QUINTUS 2016 The 2016 vintage in Bordeaux is quite stunning, and this red can be drunk now or aged for five or more years, as it is already packed with blackcurrant and crushed violet aromas, and big flavors of blueberry, plum and graphite. Complex and rewarding. $39.99 on sale.
LA CUNA DE LA POESÍA RIOJA RESERVA 2012 Rich notes of black fruits, vanilla and fig lead to a slightly earthy, smooth finish with a touch of spice. This 2012 is an excellent gift for any discerning red wine lover! $14.99 on sale.
Champagne Belle Reverie– A rare value in Champagne
GELIDA CAVA A pale straw yellow sparkler with aromas of apple and brioche with a hint of lemon tart. Creamy on the palate, with a surprising richness that is reminiscent of a fine vintage champagne! $15.99 on sale.
A small producer that emphasizes two things: the family and the land! Very hands on and excellently crafted, Patrick Collier’s family has been growing grapes in Champagne since the 18th century, and their passion is evident in this wonderful Champagne, the Comtesse de Belle Rêverie! A pinot noir dominated blend, it offers great aromatic complexity and gives off aromas of red currants. The color is pale yellow with golden highlights. The bubbles are fine, and form a lasting and delicately-creamy ring of mousse. The palate is balanced, full with a distinguished, persistent finish. $29.99 on sale.
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How to Make the Perfect
Holiday Cheesecake —Flour Bakery’s Joanne Chang shares a recipe from her new cookbook, “Pastry Love.” BY ABBY MONTANEZ • PHOTOS BY KRISTIN TEIG
Cheesecake has always been my favorite dessert—to eat and to bake. I find its smooth and creamy texture delightful, the graham cracker crust irresistible and the tanginess surprisingly refreshing. Every Thanksgiving, along with the usual pie offerings, I contribute a cheesecake as a way of putting my own spin on the traditional dessert spread. Whether it’s adding artful pumpkin swirls or a gooey praline topping, cheesecake can be a canvas for introducing a variety of flavors. As an ultimate holiday mashup, we’ve got an exclusive recipe for an Eggnog Cheesecake with Gingerbread People from James Beard Award-winning baker Joanne Chang. Chang is best known as the founder and owner of Flour Bakery + Cafe, which has eight brick-and-mortar locations throughout the Boston area. This recipe, which is chockfull of warming spices (and even a bit of booze) comes from her latest cookbook entitled “Pastry Love,” where Chang offers up tips to becoming a better baker, personal notes from her travels, along with 125 recipes that are homebaker-friendly yet vary in difficulty. I personally cannot wait to break out my springform pan and give this one a try and I hope you’ll join me this holiday season! Eggnog Cheesecake with Gingerbread People is excerpted from PASTRY LOVE: A Baker’s Journal of Favorite Recipes © 2019 by Joanne Chang. Photography © 2019 by Kristin Teig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. November | December 2019
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Eggnog Cheesecake with Gingerbread People Makes one 9-inch cheesecake, to serve 8 to 12
A great eggnog balances spicy nutmeg and cinnamon with mellow vanilla, and all are brought into focus by deep, rich bourbon or rum. It’s creamy and strong and tastes like a party. I turn this traditional flavor into a holiday cheesecake and make it even more festive with mini gingerbread people to decorate each serving. The dough for the gingerbread people also acts as the crust, but if you want to simplify the recipe, use the graham cracker crust from the S’mores Pie (see below) and skip the gingerbread people decoration. Top instead with a generous shower of freshly grated nutmeg.
Eggnog Cheesecake • 3 cups / 1 ½ pounds / 680 grams cream cheese • 1 ½ cups / 300 grams vanilla sugar (see below) • ¾ teaspoon freshly grated nutmeg • ½ teaspoon ground cinnamon • 4 large eggs (about 200 grams), at room temperature • ½ cup / 80 grams crème fraiche • 5 tablespoons / 75 grams bourbon or dark rum • 2 teaspoons pure vanilla extract • ½ teaspoon kosher salt 1. Make the gingerbread crust and people as directed. Set them aside. 2. Pull the cream cheese out at least 2 hours before making the cheese-cake or place it in the microwave for 20 to 30 seconds at medium power to soften to room temperature. 3. Preheat the oven to 325°F and place a rack in the center of the oven. 60
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4. In a stand mixer fitted with a paddle attachment, beat the cream cheese until it is totally soft and creamy. Scrape the bowl well and keep beating to ensure there are no lumps. Add the vanilla sugar, nutmeg, and cinnamon. Scrape well and keep beating. Add the eggs one at a time, mixing until incorporated. Scrape again and keep beating. Add the crème fraîche, bourbon, vanilla, and salt. You guessed it — scrape and keep on beating. Strain the cheese-cake batter through a fine-mesh strainer (to catch any lumps) into the crust. Wrap the whole bottom and sides of the spring form pan in aluminum foil to prevent leaking. 5. Place the springform pan in a larger roasting pan and place the whole thing in the oven. Pour water into the roasting pan so it comes halfway up the sides of the springform pan. Bake for 1 hour 10 minutes to 1 hour 20 minutes, until the filling is set but still a tiny bit wobbly. You may need to cover the cheesecake lightly with foil if it starts to brown. 6. Turn off the oven but leave the cheesecake in the oven to cool — this will help prevent cracking. Remove from the oven after about 1 hour. 7. Place the cheesecake in the fridge until you’re ready to serve. Top the cake with gingerbread people for garnish.
8. The cheesecake can be stored in an airtight container in the fridge for up to 3 days. Store the people separately at room temperature in an airtight container, adding them back to the cheesecake before serving.
Gingerbread Crust and People
Makes enough for one 9-inch cheesecake and 10 to 15 gingerbread people • 4 tablespoons / ½ stick / 60 grams unsalted butter, at cool room temperature • ¼ cup firmly packed / 55 grams light brown sugar • 1 large egg (about 50 grams), at room temperature • ¼ cup / 85 grams unsulfured molasses • 1 cup / 140 grams all-purpose flour • 1 ¼ teaspoon ground ginger • ½ teaspoon ground cinnamon • ½ teaspoon kosher salt • ¼ teaspoon baking powder • ⅛ teaspoon ground cloves • ⅛ teaspoon freshly ground black pepper • 2 tablespoons chopped semisweet chocolate, for decorating the people (optional) 1. In a stand mixer fitted with a paddle attachment, cream 3 tablespoons/45 grams of the butter and the brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and molasses and beat for 30 seconds to combine well. Scrape down the bowl and the paddle a few times to make sure the butter gets fully mixed in. In a large bowl, stir together the flour, ginger, cinnamon, salt, baking powder, baking soda, cloves, and pepper. Add the flour mixture to the butter mixture and beat on low until totally combined. Divide the dough in half and wrap both pieces in plastic wrap. Refrigerate for at least 1 hour so the dough stiffens enough so that you can roll it out. 2. Preheat the oven to 325°F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set it aside.
3. To make the crust: Remove both pieces of dough from the fridge. Generously flick flour over the work surface and roll out one piece of dough until it is about 1/8 inch thick. Place it on the prepared baking sheet and bake for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until it is baked through and firm. Remove from the oven and let cool completely on the baking sheet on a wire rack. When cool, grind the cookie in a food processor into fine crumbs. You should get about 11/2 cups/190 grams of crumbs. 4. Butter and flour a 9-inch spring-form pan or spray it with pan spray. Melt the remaining 1 tablespoon butter and add it to the cookie crumbs. Stir together until the cookie crumbs are well coated with butter. Press the crumbs evenly over the bottom of the prepared pan. Turn the oven back on to 325°F. Bake the crust for about 20 minutes, rotating the pan midway through the baking time, until set. Remove from the oven and set aside. 5. The crust can be stored, well wrapped, at room temperature for up to 3 days. 6. To make the gingerbread people: Preheat the oven to 325°F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set it aside. 7. On a well-floured surface, roll out the second piece of dough until it is about 1/8 inch thick. Using a 2-inch gingerbread person cutter, cut out people; lay them on the prepared baking sheet. Reroll the scraps and keep cutting out people. Bake for 15 to 20 minutes, rotating the baking sheet midway through the baking time, until the people are baked through and firm to the touch. Remove from the oven and let cool on the baking sheet on a wire rack. If you like, melt the chocolate in the microwave or in a bain-marie and spoon it into a parchment cornet (see below). Pipe eyes and mouths onto the people. 8. Gingerbread people can be stored in an airtight container at room temperature for up to 1 week. November | December 2019
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Tips:
Graham Cracker Pie Shell Makes one 9-inch pie shell
• 16 squares / 130 grams graham crackers • 2 tablespoons / 25 grams sugar • ⅛ teaspoon kosher salt • 3 tablespoons / 45 grams unsalted butter, melted 1. Preheat the oven to 350°F and place a rack in the center of the oven. 2. In a food processor, grind the graham crackers, sugar, and salt into fine crumbs. Pour the crumbs into a large bowl and add the melted butter. Stir with a wooden spoon until the mixture comes together. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch ceramic, glass, or aluminum pie plate. Bake for 12 to 15 minutes, rotating the pie plate midway through the baking time, until the shell is golden brown and baked through. 3. The shell can be made up to 1 week in advance and stored, well wrapped, at room temperature. 62
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Making a Cornet: A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you’ve rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place. Fill the cornet about halfway (don’t overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out. Making Vanilla Sugar: When you split a fresh vanilla bean and scrape out the seeds, you are left with a vanilla pod that is most definitely not trash. Instead, use the pod to make vanilla sugar: Fill an empty container with a few cups of sugar and bury the pod in the sugar. Close the container; check back in a few days. The vanilla pod will perfume the sugar with its unmistakable scent, and you’ll be left with vanilla sugar that you can use in baking and to sweeten drinks. The pod keeps indefinitely in the sugar, so keep adding pods and refilling the container with sugar regularly, and you’ll always have vanilla sugar at the ready.
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Events
NOVEMBER/DECEMBER 2019 November 13-17 Your Move: New Jerseys Modern Dance Festival Loew’s Jersey Theatre: 54 Journal Square Plaza, Jersey City, NJ 07306 $18 in advance; $25 at door
November 16 Hoboken Pizza Fest Our Lady of Grace Church: 400 Willow Ave, Hoboken, NJ 07030 1:00pm-6:00pm | $25-$120
November 16-17 New Jersey VegFest Meadowlands Exposition Center: 355 Plaza Drive, Secaucus, NJ 07094 11:00am-5:00pm | $20 for oneday pass; $30 for a two-day pass. Kids 13 and under are free
November 20 Babes in Business
Hudson Table: 1403 Clinton Street, Hoboken, NJ 07030
Haven’s Kitchen: 109 W 17th Street, New York, NY 10011
November 30 Countess Luann
6:30 | $155pp
The Wellmont Theater: 5 Seymour Street, Montclair, NJ 07042 8:00pm | $39.50+
December 3-4 Cher: Here We Go Again Tour Madison Square Garden: 4 Pennsylvania Plaza, New York, NY 10001 7:30pm | $97+
December 7 Hoboken Santa Crawl Various venues on Washington Street, Hoboken, NJ 07030 10:00am-5:00pm | $12.07+
7:00pm-10:30pm | $25
An Evening with Stephen Colbert and Julia Louis-Dreyfus
Prudential Center: 25 Lafayette Street, Newark, NJ 07102 7:00pm | $99.95+
November 23 Hoboken Turkey Trot 5K Pier A Park: 100 Sinatra Drive, Hoboken, NJ 07030 9:30am | $30 to $40 online or $40 same day 5K Run
Jersey City Wine Fest Harborside Atrium: 210 Hudson Street, Jersey City, NJ 07311 6:00pm-9:30pm | $15-$70 www.thedigestonline.com
December 13 Feast of the Seven Fishes
5:00pm-8:00pm | $90pp
Kolo Klub: 1422 Grand Street, Hoboken, NJ 07030
November 22 Jonas Brothers: Happiness Begins Tour
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November 24 Eclectic Thanksgiving
NJPAC: 1 Center Street, Newark, NJ 07102 8:00pm | $79.50-$250
December 7-8 Hoboken City Hall Holiday Craft Fair Hoboken City Hall: 94 Washington Street, Hoboken, NJ 07030 11:00am-5:00pm | Free
December 8 Montclair Bread Co 5K Doughnut Run 103 Forest Street, Montclair, NJ 07042 8:00am-10:00am | $45
Grand Bazaar JC Grove Street PATH Plaza, Jersey City, NJ 07302 12:00pm-9:00pm | Free
December 15 Jersey City Nutcracker Nimbus Dance: 165 Newark Ave, Jersey City, NJ 07302 5:00pm | $25-$40
December 21 Trans-Siberian Orchestra: Christmas Eve and Other Stories Prudential Center: 25 Lafayette Street, Newark, NJ 07102 3:00pm & 8:00pm | $44-$74
December 29 Michael Carbonaro Live! NJPAC: 1 Center Street, Newark, NJ 07102 7:00pm | $39-$79
January 4-5 Bridal & Wedding Expo Meadowlands Exposition Center: 355 Plaza Drive, Secaucus, NJ 07094 11:00am-5:00pm | Free admission with online registration or $10 at the door
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This Holiday give the gift of positive reinforcement dog training
Board & Train Camps | Private Lessons | Certified & Vet Recommended