Talk of the Town Summer 2019

Talk of the Town

SUMMER 2019

SUMMER 2019 • Complimentary Issue

www.bcthemag.com

Summer Studs Survive hot weather with style

Up In Smoke Red, White & Cue lights the BBQ world on fire

Crack A Cold One

How to experience beer with all your senses

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INTRODUCTION

SUMMER 2019 Publishers Steven & Sharon Goldstein Associate Publisher Brandon Goldstein Editorial Director Jessica Humphrey-Cintineo Design Director Jessica LaPlaca-Bruno Fashion Director Candace Kristin

Contributing Writers Kate E. Cronauer Kevin Czerwinski Brandon Goldstein Tara Ippolito-Lafontant David Kriso Richard Posluszny Brianna Ruback Joel Samberg Andrew Siegel MD

Find us at www.talkofthetownmag.com.

Talk of the Town is published two times a year by BC The Magazine. Mail all editorial and advertising materials to 297101 Kinderkamack Road, Suite 135, Oradell, NJ 07649 or email materials to steven@bcthemag.com.

For advertising and information, call (201) 694-5197 or (201) 694-5196. For subscription information or to contact us, go to www.bcthemag.com.

Copyright 2019. All materials are the property of Bergen County The Magazine, LLC. and may not be copied or reproduced without written consent from the publishers.

T

G,

his issue marks 8 years producing Talk of the Town. It has been a journey, both for the world of publishing, and for us. Many of you know my parents, Sharon and Steven, publishers of BC the Mag and its two subtitles, and Talk of the Town. They worked tirelessly to live out their dream of giving Bergen County a voice and sharing stories of everyone from business magnates to your neighbor. My parents have been surrounded by competition since they first got started, but they never wavered.

When I graduated from college, the opportunity to start Talk of the Town pretty much fell into my lap. It was simultaneously exciting and terrifying. I quickly had to learn how all of this worked, but, more importantly, I had to figure out what the voice of Talk of the Town would be. Should a boy out of college really be the authority of a “gentlemen’s guide?” Am I even a gentleman?

The opportunity to create Talk of the Town has taught me a lot about myself. Given a blank canvas, our team had the chance to create the ideal man, from his style and tastes to his thoughts and opinions. Talk of the Town became a scrapbook of the men we yearned to become.

Now, 8 years later, it’s easy to look back at that cleanshaven, innocent guy and see that the magazine has transformed me. In our third issue, we interviewed famed Chef David Burke, who, aside from throwing every possible food in our faces, imparted wild amounts of wisdom upon us without ever even realizing it. Here was a guy who built his dream and was now living it. He was sincere, wholly impassioned and took pride in every aspect of his culinary empire from the source of the ingredients to the source of the wood beams that supported his restaurants.

What David made us realize is there are many pieces that make up a whole, and just because one is perfect,

doesn’t mean the others can suffer. A restaurant with great food is lambasted and forgotten if the service is lacking.

Even the most miniscule details impact the quality of the finished product. Take a pie, and remove just one half-inch of crust along the edge. It could be the most beautiful pie, but what does everyone notice?

So, that became our mission. Take some paper, carefully craft each and every article, design it to perfection and put them all together. If it is not a carefully orchestrated thing of beauty, then we have failed you – and ourselves.

Four years later, and we have heard from you, the readers. We’ve learned what you crave and what you enjoy. In a world where it’s a challenge for magazines to survive, we thank you every single day for allowing us to keep challenging ourselves to become better men.

We have published hundreds of stories since Talk of the Town started. We’ve interviewed everyone from Jimmy Vivino, the bandleader of Conan O’Brien’s Basic Cable Band on TBS every night, to Holocaust survivors, to Jay Williams who we see regularly on ESPN. We’ve spoken with local butchers who had no desire to be in the spotlight. No matter who we were talking to, the story was always similar: These people were chasing their own happiness. Yet, no matter whom we asked, from the famous to the millionaires on down, none was ever truly content. None felt like this was the end game. They were still hungry, and so are we.

Brandon Goldstein Associate Publisher @bcthemag

TABLE OF CONTENTS 8

A Golfer’s Guide To The Best Grub

Area Golf Clubs Exceed Food Expectations

12

Well Orchestrated Chef Robbie Felice Is Nearing His Culinary Crescendo

20

NJ 1969 A Semi-Centennial Review

24

Up In Smoke

28

AL DENTE DIVA Al Dente Diva’s Marinades and Sauces For The Grill

32

Loud and Clear Gary Noll Advocates For Fellow Deaf Sports Fans

34

Prostate Cancer Preventions Ways To Reduce Your Risk

38

What To Watch For

44

The Songs Of Summer

46

FASHION Men, Survive Hot Weather With Style

54

North Jersey Families Stronger Than ‘Beef-ore’

58

Wyckoff Teen Follows Passion In The Face of Medical Challenges

62

AUTO BWM i8 Roadster

How a Marine Turned Pitmaster Is Lighting The BBQ World On Fire

Does The Roofless i8 Have Enough Juice?

64

Experiencing Beer

Cover photo courtesy Kim Casamento.

A GOLFER’S GUIDE TO

THE BEST GRUB Area golf clubs exceed food expectations

By Kevin Czerwinski

A

nthony Villanueva knows there’s a fine line between the traditional and the new when it comes to cuisine at local golf clubs, whether it’s a private country club or a semi-private course that allows access to the general public.

Edgewood Country Club Executive Chef Anthony Villanueva's rose-poached halibut with whole grain Israeli cous cous, sweet stem caulini, Kalamata olives, capers, plum tomato, lemon and extra virgin olive oil.

8 Talk of the Town SUMMER 2019

Executive Chef of Edgewood Country Club Anthony Villanueva.

Villanueva is beginning his fifth year as the executive chef at Edgewood Country Club in River Vale after spending 19 years in the same position at Green Brook Country Club in North Caldwell. He understands that the dynamics of cooking at the clubs has changed over time. The older crowd, many of whom still fancy the traditional steak and starch meal, is turning over to the younger set, which favors healthier, leaner food.

Ramsey Country Club Pleasing everyone isn’t easy but Villanueva, who reExecutive Chef cently earned the Golf Kitchen Magazine Culinary ExJames Burnett. cellence Award, has been able to navigate the intricacies that surround cooking for his members. While his menu still features all the traditional favorites there is more of a Mediterranean feel to his menu, an offering that features heart-healthy grains and lower-fat options without sacrificing taste.

“Today the country club chef has to be savvy,” Villanueva said. “He has to honor the traditional dishes but he also has to honor the young foodies who are being careful about what they are eating. They are getting away from the traditional baked potatoes.

They eat healthier and they want to eat more because it’s guiltless.”

Villanueva was born and raised on New York’s Lower East Side and was exposed to many different foods and cultures, whether it was in Chinatown, Little Italy or New York’s famed Jewish delis. He was schooled early on about butter and fat and what it adds to a meal’s taste but he also knows his clientele was clamoring for a change.

The traditional dishes that feature cups of butter and/or heavy cream have been replaced with dishes featuring grains, such as farro, quinoa and barley.

“I came up old school and I know that you can’t make a great grilled cheese without good butter,” Villanueva, 52, said. “The challenge is to produce foods that are clean and healthy. As chefs, we owe that to the consumer to do the right thing. We have to do what’s good and positive for the guests and I’m conscious of that.”

Allowing his members to know where their food is coming from is also part of what goes into being a successful country club chef nowadays, according to Villanueva. He gets his vegetables from Bergen County farms and is careful about where he purchases meat.

“I support local farmers and membership likes something local,” he said. “So, it makes sense to put that on the menu. It’s also important to know where your food is sourced from. You can’t just put chicken or a steak on a plate. It’s important because of the world we live in to know something like what an animal is fed or how it’s developed before the animal is slaughtered and passed onto the chef.”

Boggiattio Produce, Inc. of Salinas, Calif. recently published its “Eight Fresh Country Club Food and Beverage Ideas” and they hit on several of the points Villanueva made. Among their suggestions were to market to your demographic, cater to healthy tastes and expand your culinary borders, all of which Villanueva has done. He also offers gluten free selections and an extensive salad bar in keeping with those trends.

Ramsey Country Club Executive Chef James Burnett is also familiar with current trends. His club is semi-private – the restaurant is open to the public – so Burnett has to work on pleasing two groups of people. One of the trends he has recognized and to Talk of the Town SUMMER 2019 9

Mike Matonti faces many of the same issues with which Burnett is presented. He is the executive chef at River Vale Country Club, a semi-private facility down the block from Edgemont. He specializes in pub fare to go along with the many salads on the menu. He also has several clients who ask for “lighter stuff,” a request he accommodates time and ingredients permitting.

Matonti knows, though, that providing options is crucial, particularly for the health-conscious patron. This season he has put an eggplant burger with roasted peppers and a basil pesto on the menu to balance out his best seller, The Long Ball Burger.

“We’re not a private club,” said Matonti, who is beginning his fourth year at River Vale. “People come here because we provide a wide variety and we try to hit everybody. We’re very open and family friendly, it’s more casual dining.

“I make everything in house whenever possible,” he continued. “I treat the people that come here as family and listen to what they say. They know if they are coming here that they are going to eat something made with love, so to speak.”

The perfect sear on ahi tuna, courtesy of River Vale Country Club’s Executive Chef Mike Matonti.

River Vale Country Club’s Executive Chef Mike Matonti. which he has adapted is going gluten-free. Burnett put together an entire gluten-free menu earlier this year in addition to labeling the gluten-free items on the regular menu.

“It’s a trend and we have to keep up with it,” said Burnett, who worked at North Jersey Country Club in Wayne and Fiddler’s Elbow (27 years) in Bedminster prior to working at Ramsey. “We have embraced it because that’s what the people want. The idea is that they are trying to eat healthy so we give them things like farro, quinoa and specials with those grains. And, if they are big sellers, we’ll work them onto the [regular] menu.

“We have gluten-free fries instead of a baked potato,” he continued. “Gluten-free bread, things like that. Just the idea that we are providing a gluten-free menu means they [the customer] don’t have to think about it. But it’s a whole different world when you’re open to the public.”

Burnett says his menu is eclectic – he recently added brisket rib with peach barbecue sauce and buttermilk biscuits. He also added Thai duck to complement many of the traditional dishes.

10 Talk of the Town SUMMER 2019

“Today the country club chef has to be savvy.

He has to honor the traditional dishes but he also has to honor the young foodies who are being careful about what they are eating.”

– Edgewood Country Club Executive Chef Anthony Villanueva

I

By Brandon Goldstein

f you had asked Robbie Felice 3 years ago, he’d tell you that by now, he’d be living under the California sunshine cooking on the line at one of LA’s hottest new restaurants. After a culinary rite of passage that took him from New York to Vegas, onto Colorado and through much of Europe, the West Coast life was calling his name. Just as he finished packing the last of his Cali-bound luggage, his father, Joe, gave him a call.

“Robbie, I just bought a restaurant in Wayne,” his father said to his stunned son. "We are opening a place.”

That spot, located in your run of the mill North Jersey strip mall, was the antithesis of Robbie’s California dreams.

“At first, I couldn’t believe it was in a strip mall,” Robbie recounts.

His worry-free demeanor and humble confidence hid any skepticism he may have had. “Once the lease was signed it was time to go, and we were going to figure out.”

More than two years later, Viaggio has become a bright spot of New Jersey dining, receiving accolades such as “Best 30 Restaurants in NJ” by NJ Monthly and “NJ’s 10 Best Dishes of 2018” by The Record. Moreover, the man-bun brandishing Chef Robbie Felice has cemented his name amongst the rising stars of New Jersey’s culinary scene.

Talk of the Town SUMMER 2019 13

With the opening of Osteria Crescendo in Westwood, there seems to be no stopping this 28-year-old executive chef and his father from giving us a bright new perspective on Italian cooking.

A chef’s journey always makes for an interesting story, and Robbie’s is no different. While he likes to begin it with the day he was accepted into the Culinary Institute of America out of high school, Robbie was born into the restaurant world. His father, Joe, had different restaurants throughout Robbie’s life, where Robbie began as a dishwasher before holding just about every restaurant job you could think of. Meanwhile, watching his grandmothers cook gave Robbie the appreciation for fresh ingredients and a desire to learn to execute dishes on his own.

Before graduating the CIA in 2011, Robbie’s externship had him working under the likes of Chefs Mario Batali and Frank Langello at esteemed Babbo.

“Working in that restaurant, being challenged every single day, it was really what I was looking for,” Robbie recalls. “I gave serious thought about not returning to finish school and continuing to learn under Chef Langello.”

Upon graduating, Robbie and another CIA graduate, a close friend, were trying to figure out where their culinary training would take them. The first spot the pair landed was in Vail, Colo., at a spot called the Atwater on Gore Creek. There, Robbie fine tuned his culinary skills, but when the restaurant owners asked him to sign a year contract to stay despite Vail’s quiet summer season upcoming, the pair of friends knew it was time to move on.

“I had my eye set on Cali. I just knew I’d be in Cali eventually,” Robbie recalls. “I said to my friend, ‘Where should we go?’

His reply, ‘Where should all young 20-year-olds go? We’re going to Vegas.’

“I reached out to some of my contacts from the Batali-Bastianich group and I had a job waiting out there for me. I remember, I was to start in like two days and had to get from Colorado to Vegas. One problem: I only had my sport bike and an impending snowstorm was getting ready to lay about 10 inches of snow on the ski town. Sure enough, we got on our bikes and rode through the storm. We somehow made it out of there without dying,” Robbie laughs.

14 Talk of the Town SUMMER 2019

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While traversing snow on a sport bike could arguably be the basis for a diagnosis of psychosis, for Robbie it’s a just a testament to the bold determination that has led him to owning two restaurants before age 30.

As Robbie settled into Vegas life, his attention to detail and ability to elevate flavors at B&B Ristorante landed him the role of sous chef while he simultaneously took Batali-Bastianich Hospitality Group’s Vegas salumi (Italian cured meats, including prosciutto, pancetta and capocollo) program under his wing. The fruits of that labor can now be seen throughout both of Robbie’s restaurants.

Of course, living in Vegas can take its toll.

“We were having a lot of fun and working hard, but I was ready for my next thing,” Robbie says. “I had no idea what I was going to do, but I had some money in the bank and the prospect of eating my way through Europe sounded pretty cool.”

In 2015, Robbie did just that. Staying with family in Holland, he began staging at Pure C, Chef Sergio Herman’s Michelin Star powerhouse. Chef Herman, who in 2014 shuttered his 3 Michelin Star restaurant only to move to an entirely new country and open Pure C, left a profound impact on Robbie. Robbie saw Chef Her-

16 Talk of the Town SUMMER 2019

man as a culinary rock star that did what he did because he loved it. It was never about the money or the accolades. It was all about the food. In Robbie’s eyes, Chef Herman was a “Food God.” “When Chef Herman asked me to come out and start the Jane with him and Chef Nick Bril in Belgium, I had to go,” Robbie recalls. “It was a 19th Century chapel.

We had an open kitchen where the alter used to be. It was so awesome and just so cool to be a part of it.”

The Jane, where food was religion and the Blessed Sacrament was far more delicious, made its mark on Robbie. He gained the invaluable experience of opening a restaurant and with it, an even greater appreciation for elevated sustenance.

After continuing his culinary tour through London, Spain, the Netherlands and eventually exploring Italian cities such as Modena and Bologna, where he honed in on the cooking styles noted in his two restaurants, Robbie was just about out of money. After moving home, he quickly got a gig at The Modern, the Museum of Modern Art’s flagship eatery.

“I was there for about 4 months, but it wasn’t a challenge,” Robbie says modestly. “I wanted 20 hour days, grueling moments on the line where there was intense

pressure to be perfect. The Modern just didn’t do that for me.”

While Robbie contemplated his next move, with his eye still set on California, local Chef Ryan DePersio of Fascino in Montclair asked Robbie to watch over his finely tuned eatery while DePersio opened his newest place.

“Ryan has always been a mentor to me, and I wasn’t going to let him down,” Robbie says. “I knew it was a temporary gig but it was a good look at what it takes to run a restaurant in Jersey, which, of course, I had no interest in doing,” Robbie says with a laugh.

With California on his mind, Robbie got that call from his father, and everything changed.

While Robbie’s baby, Viaggio is now two years old and learning to walk on its own, Osteria Crescendo presents Robbie’s latest challenge.

“I used to think if you can open in New York City, you can open anywhere. Now, I realize if you can have a place in Bergen County, you can be anywhere,” Robbie says laughing. “We’re adjusting though. People here can be finicky and set in their ways.

We want to give them what they want, but we also want to give them a food experience unlike any they’ve had before.”

While both Viaggio and Osteria Crescendo fall firmly under the Italian genre, the two concepts aren’t alike.

“Why would we do the same thing within driving distance to each other?

We didn’t want our own restaurants competing with each other,” Robbie explains. However, much like Bastianich did with the likes of Babbo and Otto, Robbie has creatively diversified his portfolio.

Both restaurants adhere to Robbie’s cooking style utilizing locally sourced ingredients, but Osteria Crescendo took Viaggio’s simpler Italian fare and elevated it, utilizing a “for the table” concept meant to bring groups of diners together to experience food together. Take for instance the Whole Polpo Fritto: an entire octopus, lightly fried, served over a tomato eggplant puttanesca, and perfectly suited for a four top to share amongst themselves. If that doesn’t tickle your fancy, the 30-day dry aged

Talk of the Town SUMMER 2019 17

rib eye ought to do the trick.

Robbie’s days begin at 6 a.m., when he wakes up before heading to the gym. Then, the Sussex County native heads to Wayne to make sure Viaggio is running like the fine tuned machine Robbie passionately created. By 11 a.m., he’s at Osteria Crescendo until the last dish comes down the line.

Between those hours, Robbie is nonstop. His attention to detail and ability to mentor his staff, albeit while being their age or younger, is part of Robbie’s mystique. His cool demeanor differs greatly from that of some of his mentors, such as Chef Herman, who notoriously slings curses across his kitchen, but his passion burns just as hot.

While Robbie’s notoriety continues to grow, his ego never has. If you’re lucky enough to meet him, you’d think the Sussex County native was cut from California’s cloth. He remains relaxed in the face of intense heat – whether it is a scolding stove or the lofty expectations placed upon him. At the chef’s counter at Viaggio where you can see it firsthand, or the window into the kitchen at Osteria Crescendo, he and his staff operate with an elegant precision reminiscent of a finely tuned timepiece.

It’s safe to say that Robbie has no idea what his future holds. While he continues to grow his restaurants, it wouldn’t be surprising if there were a few TV appearances on his horizon. With his youthful exuberance comes his desire to continue pushing the boundaries on what it means to have Italian restaurants in North Jersey. While you might not find chicken cacciatore on the menu, his gnocchi is worthy of worship, transporting you to Modena with every beautifully ethereal bite.

For Robbie, food is everything. It has raised him, shaped him, educated him and sustained him in more ways than one. Night-after-night, he now imparts that love upon our plates. While Robbie might be the California kid who never made it there, his journey and the phone call from his father that brought him back home oozes of that divine intervention that placed Robbie exactly where he belongs. Fortunately for our palates, that’s in the kitchens of two incredible eateries in North Jersey.

Photos courtesy David Radney (@dradneyphotography) 18 Talk of the Town SUMMER 2019

A SEMI-CENTENNIAL REVIEW

F

ifty years ago, what happened in New Jersey more or less stayed in New Jersey.

That’s not to say that the Garden State lacked news coverage in the national press in 1969, nor was it left out of civic books, TV shows or movies. It’s just that so many other things going on from coast-to-coast overshadowed New Jersey.

No state – and nobody in the state – is perfect. But New Jersey seems perfectly willing to stay out of the spotlight when the situation demands it.

After all, we have some pretty big headlines of our own from time-totime that keep us in the national focus: the Hindenburg, “The War of the Worlds,” Miss America, Trump casinos, “The Sopranos,” “The Real Housewives” and much, much more.

But let’s step outside the state borders for a moment: the Woodstock Music and Art Fair became iconic al-

20 Talk of the Town SUMMER 2019

By Joel Samberg

most before the last act left the stage; the surnames Manson, Tate and La Bianca became famous because of a grisly murder spree in California; the town of Chappaquiddick in Massachusetts was put on the map thanks to a careless driver – a famous senator – who caused a deadly accident; and two men walked on the moon.

All that happened in 1969 – and that was also the year in which two of the fastest rising acts in the music world rocked Asbury Park. In 1969, the killing of a 17-year-old girl from Atlantic Highlands helped label a man from Linden as a mass murderer. Also, the mayor of Newark was indicted for bribery in a sewer scandal, and Bell Labs was making discoveries that benefitted not just astronomy, but digital video recording, as well.

Since 1969 was exactly a half-century ago – and also one of the most seminal years of the 20th Century – we

thought a little semi-centennial review would be in order.

Music

Many fans called it a musical night to remember down the Jersey Shore. Led Zeppelin and Joe Cocker gave two concerts on the evening of Aug. 16 at the Convention Hall in Asbury Park.

Jimmy Page, Robert Plant, John Paul Jones and John Bonham, all from England, had formed Led Zeppelin just the year before. Cocker had already been touring for more than three years with his own group, the Grease Band.

Woodstock had actually started the day before, and Led Zeppelin was invited to play there, but the group’s manager turned down the offer. With so many other musical acts on the bill, the manager wasn’t convinced the concert would boost the band’s exposure. He miscalculated, but it was a crazy, heady time – and nobody’s per-

fect. Cocker, however, flew by helicopter to Bethel after the second show in Asbury Park and, with a little help from his fans, made musical history. Tickets for the Asbury Park concert ranged from $5.50 to $2.50. The first show was not quite sold out, but the second had standing room only.

Murder

There were several things that separated Robert Zarinsky from Charles Manson. For one, Manson was a cult leader who compelled his followers to carry out heinous crimes on his behalf, while Zarinsky seemed to work mostly alone. For another, Manson dabbled in the music industry with some notable musicians in swanky California, whereas Zarinky apparently had no such ambitions. Both, however, share the dubious distinction of being forever labeled in the national archives as mass murderers. A 17-year-old girl

from Atlantic Highlands named Rosemary Calandriello disappeared in October 1969. Press accounts called Zarinsky New Jersey’s most notorious killer because Calandriello was not his only victim. In previous and subsequent years he was also suspected of murdering Jane Durrua of Keansburg, Police Officer Charles Bernoskie of Rahway and at least four other women. It was the 1969 crime that provided Zarinsky with yet another distinction: he was the first person in New Jersey to be convicted of murder even though the victim’s body was never recovered.

Politics

Five months after one of the most famous senators in the country caused a fatal accident on Massachusetts’ Chappaquiddick Island (which he took 10 hours to report), Newark’s Hugh Joseph Addonizio, who had

been the city’s mayor since 1962, was indicted by a federal grand jury (along with nine other city officials) for taking kickbacks from contractors which, in total, exceeded a million dollars.

Seven months later he was found guilty, and two months after that he was sentenced to 10 years in prison.

The crime, said the presiding judge, “tore at the very heard of our civilized society and our form of representative government.” In 1970 Addonizio lost his bid for reelection. A graduate of Fordham University, he had earned a Silver Star in the army during World War II, where he eventually earned the rank of captain. In 1948 he won a seat in the U.S. House of Representatives, as a Democrat. He served four years and then, in an attempt to break what he considered to be a corrupt stranTalk of the Town SUMMER 2019 21

glehold on Newark held by its thenmayor, Leo P. Carlin, ran for the office – and won. Eight years later, he was gone.

Science

The world sat the edge of its collective chair on July 16 to watch Neil Armstrong and Buzz Aldrin (who grew up in Montclair) become the first humans to walk on the moon. That may be hard to top, but in a laboratory at AT&T Bell Labs in Murray Hill, two scientists whose names most people probably don’t know, Willard Boyle and George E. Smith, huddled around their worktables to put the finishing touches on something that eventually came to be called a charge-coupled device (CCD), which ended up being as important for astronomy and opti22 Talk of the Town SUMMER 2019

cal electronics as Apollo 11 was for space exploration. A CCD is a device that facilitates the movement of electrical charges so that they can be manipulated and converted for various purposes. The Hubble Space Telescope is dependent on them, as are all digital cameras and many other products. Boyle and Smith were awarded the Nobel Prize for Physics in 2009.

Despite being slightly overshadowed 50 years ago, New Jersey has nothing to worry about. Its past was full of progress, the present is marked by the vibrancy of its scientific, educational and cultural communities, and the future holds plenty of promise.

What’s more, New Jersey was one of the first colonies on board with the U.S. Constitution (the third to ratify the document, on Dec. 18, 1787). Plus, we have a long list of illustrious leaders, including its first royal governor, William Franklin, who was the illegitimate son of one of our founding fathers, Benjamin Franklin. Of course, what we must also remember is that William

Franklin sided with Great Britain during the American Revolution.

But nobody’s perfect.

Joel Samberg is an author, journalist and corporate communications writer.

The latest of his four published books is “Some Kind of Lonely Clown: The Melancholy Lives of Karen Carpenter.” Among the publications he has written for are New Jersey Monthly, Connecticut Magazine, Pittsburgh Magazine, Cape May Magazine, Moment Magazine and others. He also assists companies with their marketing communications, occasionally gives speeches and presentations to various groups, acts from time-to-time and contributes to his literary blog, “Hey, You Never Know.” The blog can be found at hey-you-never-know.blogspot.com and his professional website is at JoeltheWriter.com.

A

Up In Smoke

How a Marine Turned Pitmaster is Lighting the BBQ World on Fire

By Brandon Goldstein

s I parked down the street on a brisk March morning this past winter, I could already smell the smoke. While it may have only been about 10 a.m., vans were lined up outside of Red, White & Cue Smokehouse in Kearny and slow smoked brisket upon brisket were being loaded into vans that would soon depart to serve some of New Jersey’s best BBQ to office building lunchrooms throughout North Jersey.

As the chaos subsided Dan and Katie Misuraca warmly greeted me, no shortage of smiles on an otherwise routine morning. I had heard all about Red, White & Cue’s story. Not only was it named NJ’s Best BBQ, but also they were doing things for their community that went above and beyond what most people do for their own families – we’ll get into that later.

Dan hopped around a few jobs after being honorably discharged from the Marine Corps in 1996. It was at a Journey’s shoe store in the mall that he met his manager, Katie, and the two hit it off immediately. Dan’s a curious cat, and one day while he and Katie enjoyed some smoked meats in the romantic setting of a local rib joint, Dan, with very little cooking experience,

thought he wanted to do some smoking of his own.

While they don’t like to admit it, the story of how Red, White & Cue Smokehouse gained TV worthy notoriety all started with a plug in electric smoker Katie bought Dan as a housewarming present when they bought their home in Little Ferry in 2014. Like Katie said, “Dude, you gotta start somewhere! You start with crappy equipment and crappy food, and you figure it out.”

Anyone who smokes meats will tell you that there’s no exact science, but a lot of patience and trial and error is required before you can truly call yourself a smoker. Unlike making a burger, where you go from rare to overcooked in 5 minutes, you might not find out you messed up your brisket for 20 hours. That’s a lot of time, and brisket ain’t cheap.

From there, smoking meats became not just their hobby, but the centerpiece of their social lives, as people were coming over, drinking beers and eating together.

“There was nothing like drinking beers, hanging with our friends and family, and having fun. That’s what we have here now,” said Dan.

In 5 short years, Red, White & Cue Smokehouse has become an institution in Kearny, and people are willing to travel up and down the Garden State Parkway just to get a taste. What started as a simple hobby has become a robust business.

“When we picked the spot, we needed a place where Dan and I could do everything ourselves,” Katie explained. “Everything needed to be close together so we could switch from one job to another. We didn’t know if it would work, but we knew that it was going to be us figuring everything out and doing everything in the beginning.”

For those who haven’t been (shame on you), Red, White & Cue is the truest definition of a hole in the wall. Dan found it on Craigslist. It measures about 15 feet wide, and it's only about 10 feet from the front door to the counter. Picnic tables are set up so people can enjoy their meals communally. In all of its grit, it’s gorgeous.

Talk of the Town SUMMER 2019 24

From the get-go, Katie and Dan strived for perfection. Once they knew how their brisket should taste, it better not ever taste different.

“We are highly competitive people, and Dan’s a bit of a perfectionist,” Katie explained. “We wanted you to come in on Sunday and have brisket, then come Tuesday and have brisket and not know the difference. Every day we fight to be the best.”

With their quick success came life lessons as well. After being approached by a potential partner with an aggressive plan to bring Red, White & Cue storefronts across the state, it was easy for Katie and Dan to picture themselves laying on a bed of $100 bills. Unfortunately, the quality of multiple stores couldn’t rise to the standards they placed upon themselves so the partnership was dissolved and Red, White & Cue returned solely to its Kearny storefront in all of its glory.

“You live and you learn,” Dan said.

Nowadays though, Katie and Dan are back on their grind, and you can tell they’re happy right where they are.

The small joint that began with just the two of them has grown to have 15 employees, and it’s nonstop.

“The smokers are running 24/7,” Dan says. “Everyday things are happening here.”

On July 4, 2016, Fox News published a story about this Marine and his BBQ joint.

“We started getting calls from around the nation of people wanting to buy vets meals. We didn’t really know how to do it, but once we had that many people asking, we were going to figure it out,” Dan recalled.

Now, the “Buy a Veteran a Meal” pay-it-forward program has blown up, culminating in events every summer where Dan, Katie and their team roll up to a large park and give out free meals to those who have served in our military and their families. Other restaurants have piggybacked onto the program too – each year the number of people this small crew is able to feed grows.

Only a few years since getting that electric smoker, and Dan and Katie sit atop the burgeoning New Jersey BBQ movement. Each day, hundreds of pounds of smoked meats, whether it’s

brisket, smoked chicken or ribs are served, along with tons of fresh, daily homemade sides.

Whether it’s the coldest days of January or the prime BBQ summer months, it’s rare to catch a moment where Dan and Katie aren’t smiling. They’re the first to admit it: they’re living the American Dream – one brisket at a time.

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Al Dente Diva’s

Marinades and Sauces for the Grill

here’s no better way to celebrate the beautiful summer months in New Jersey than getting outside and grilling. There’s just something about grilled food that tastes special. Whether you’re hosting your own backyard BBQ or attending one as a guest, here are some easy and delicious marinades that will be sure to get you crowned as “king of the grill” this season.

T

Rosemary and Lemon Lamb Chops

Lamb is one of my favorite things to grill in the summertime. This marinade always gets rave reviews. In a bowl, whisk together ¼ cup of olive oil, the juice of 1 lemon, 2 tablespoons of chopped garlic, 2 tablespoons of Dijon mustard and a little fresh chopped rosemary. Season lamb chops with salt and pepper.

Pour the marinade over the lamb and put them in the fridge for at least 4 hours.

Three-Ingredient Skirt Steak Marinade

Lots of people already know that Italian dressing is also a wonderful marinade. Adding ½ cup of A1 steak sauce and ½ cup of Worcestershire sauce to 1 cup of the dressing makes it even better.

I suggested skirt steak here, but this really would be great with any cut. Just make sure you marinate in the refrigerator for 1-24 hours.

Chicken Thigh Rub

Pesto Shrimp

Simply mix cleaned and deveined shrimp with either homemade or store bought pesto sauce. Marinate in the refrigerator 1-24 hours. These shrimp are great hot off the grill or served at room temperature. They also pack a ton of flavor.

This may be considered more of a dry rub than a marinade, but it does the same job – seeps into the chicken and gives it some amazing flavor! Combine 2 tablespoons of salt, 1 tablespoon pepper, 1 ½ tablespoon onion powder, 1 ½ tablespoons garlic powder and 1 ½ tablespoons of paprika.

Add a little olive oil and rub it all over the chicken. I like to marinate this overnight. I prefer chicken thighs in general, but this would be great on breasts or wings also.

Tara Ippolito-Lafontant is a longtime Bergen County resident and local foodie. This stay-at-home mom is the creator of Al Dente Diva, a page where she shares recipes, entertaining tips and cooking hacks with her followers.

Visit her on Instagram (@AlDenteDiva) for a peek into her everyday culinary adventures.

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LOUD AND CLEAR

Gary Noll Advocates for Fellow Deaf Sports Fans

G

By Kevin Czerwinski

ary Noll doesn’t need to hear the crowd at Citi Field to know that Jacob deGrom is one of the best pitchers in baseball nor does he need to hear the cheers at Madison Square Garden to appreciate the type of player that Kevin Knox is.

What Noll does need, however, is assistance in other auditory aspects of enjoying a professional or collegiate sporting event, whether it’s baseball, basketball, hockey or soccer. The Wood-Ridge resident is deaf and grew up in a deaf family so being able to completely take in everything that a stadium or arena has to offer can sometimes be challenging.

While Noll may not be able to hear what’s going on at stadiums around the country, he has no problem being heard. Noll has been an advocate for the deaf, asking, pressing and cajol-

32 Talk of the Town SUMMER 2019

ing sports organizations, universities and arenas/stadiums to provide better services for the hard of hearing.

If anyone knows about the quality of services in arenas and stadiums around the tristate area, it would be Noll. He’s what can best be described as a “super fan.” He loves all sports and while he has his favorites, it’s not unusual to see him at Madison Square Garden one night, The Prudential Center the next and then The Rutgers Athletic Center the following evening.

Noll says he attends many games each year though he doesn’t keep track as to how many. He stays in New York and New Jersey – road trips really aren’t his thing – and his influence can be felt at many of the arenas/stadiums in the area. He’s successfully worked with MSG, the Prudential Center, Red Bulls Arena in Harrison,

The Big East, The Big 10, Rutgers and Seton Hall to help get closed captioning on scoreboards, ribbon crawls and other electronic signage.

His advocacy efforts – including writing letters, talking to stadium and arena management, guest services, fan experience departments and fan clubs – have helped produce incredible results.

“When I was growing up, I attended all sports and was always an advocate for a great fan experience,” said Noll, who works as a scientist in the food industry though confidentiality issues prevent him from elaborating. “At that time, the technology wasn’t available.

When the technology became more available and possible, I advocated more. I think I like to be every other fan who enjoys the game experience.

You want your money, time and experience to be worth it. When I recog-

nize the fan reaction or want to get an explanation, it usually comes from the referee’s details. We have closed caption now and they will say everything on the closed-caption board.”

Noll said that his biggest “inspiration” with closed caption came last March when he attended both the Big East and Big 10 basketball tournaments at Madison Square Garden. These are two high profile, well-attended events and the arena and both leagues were spot on in aiding the deaf, according to Noll.

“They captioned everything – ads, campus information, entertainment, play-by-play etc. for all the games,” Noll said. “It was perfect closed caption execution. They fed everything onto the closed-caption boards so quickly. They were able to keep up with the public address announcer’s voice and post it on the closed-caption board. It was just perfect.

“Before [upgrades were made and technology was created], I couldn’t follow the game and what was said because there was no close caption. We now have it in place and that allowed me and other deaf fans to better follow what is going on,” he said.

Noll has also suggested that local teams institute an American Sign Language Day during the course of their respective seasons. He’s gotten positive feedback from several teams – the Devils held an ASL Day in January while the Red Bulls are scheduling one for the upcoming season – and seems confident that it’s only a matter of time before others follow suit. He said the Knicks and Rangers are already working toward that end.

“I’m a super sports person,” Noll said.

“I love all sports. I’m very happy with New Jersey and New York City sports venues that support accessibility and have listened to me.”

Not only have the local teams listened to Noll, they have heard him as well.

Talk of the Town SUMMER 2019 33

PREVENTIONS:

Ways To Reduce Your Risk

O

ne in nine men in the U.S. will develop prostate cancer, the most common male malignancy (aside from skin cancer). It would be wonderful if the disease was preventable and would certainly make my job as a urologist much easier. Unfortunately, we are not there yet, but have become wiser and more enlightened about measures to diminish the chances of developing prostate cancer.

The main risk factors for the disease are aging, genetics, race and lifestyle.

The first three factors are beyond one’s control, but lifestyle is a modifiable risk factor. A healthy lifestyle, including a wholesome and nutritious diet, weight management, regular exercise and the avoidance of tobacco and excessive alcohol, can lessen one’s risk for all chronic diseases – heart disease, diabetes and a host of cancers, including prostate cancer. It can also slow the growth and progression of prostate cancer in those afflicted.

34 Talk of the Town SUMMER 2019

By Andew Siegel MD

Consider the fact that when Asian men – who have very low rates of prostate cancer – emigrate to western countries, their risk of prostate cancer increases over time. Clearly, a calorierich, nutrient-poor, Western diet is associated with a higher occurrence of many preventable problems, including prostate cancer.

Not uncommonly, pre-cancerous biopsies predate the onset of prostate cancer by many years. This, coupled with the increasing prevalence of prostate cancer with aging, suggests that the process of developing prostate cancer takes place over a prolonged period of time. It is estimated to take many years – often more than a decade – from the initial prostate cell mutation to the time when prostate cancer manifests itself with either a PSA (prostate specific antigen blood test) abnormality or an abnormal digital rectal examination. In theory, this provides the opportunity for preventive measures and intervention before the establishment of a cancer.

Six Ways to Reduce Risk for Prostate Cancer

1. Maintain a healthy weight. Obesity is correlated with an increased risk for prostate cancer occurrence, recurrence, progression and death. Research suggests a link between a high-fat diet and prostate cancer. In men with prostate cancer, the odds of spread and death are increased 1.3fold in men with a body mass index (BMI) of 30-35 and 1.5-fold in men with a BMI greater than 35. Furthermore, carrying the burden of extra weight increases the complication rate following prostate cancer treatments.

2. Eat real food and avoid refined, over-processed, nutritionally-empty foods; be moderate with animal fats and dairy consumption. A healthy diet includes whole grains and plenty of colorful vegetables and fruits. Vegetables and fruits are rich in anti-oxidants, vitamins, minerals and fiber. Anti-oxidants help protect cells from injury caused by free radicals, which can incur cellular

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damage and potentially cause cancer.

Fruits, such as berries, red cabbage and eggplant contain abundant anthocyanins, anti-oxidant pigments that give red, blue and purple plants their vibrant coloring. Tomatoes, tomato products and other red fruits and vegetables are rich in lycopenes, which are bright red carotenoid anti-oxidant pigments. Cruciferous vegetables (broccoli, cauliflower, Brussel sprouts, kale and cabbage) and dark green leafy vegetables are fiber-rich and contain lutein, a carotenoid anti-oxidant pigment. A healthy diet includes protein sources incorporating fish rich in anti-inflammatory omega-3 fatty acids (salmon, sardines and trout), lean poultry and plant proteins (legumes, nuts and seeds). Processed and charred meats should be avoided. Healthy vegetableorigin fats (olives, avocados, seeds and nuts) are preferred. An ideal diet that adheres to these general recommendations and is heart-healthy and prostatehealthy is the Mediterranean diet.

3. Avoid tobacco and excessive alcohol intake. Tobacco use is associated with more aggressive prostate cancers and a higher risk of prostate cancer progression, recurrence and death. Prostate cancer risk rises with heavy alcohol use, so moderation is recommended.

4. Stay active and exercise on a regular basis. Exercise lessens one’s risk of developing prostate cancer and decreases the death rate in those who do develop it. If stricken with prostate cancer, if one is physically fit, they will have an easier recovery from any intervention necessary to treat the disease. Exercise positively influences energy metabolism, oxidative stress and the immune system. Pelvic floor muscle exercises benefit prostate health by increasing pelvic blood flow and decreasing the tone of the part of the nervous system stimulated by 36 Talk of the Town SUMMER 2019

stress, which can aggravate urinary symptoms. Furthermore, pelvic floor muscle exercises strengthen the muscles surrounding the prostate so that if one develops prostate cancer and requires treatment, he will experience an expedited recovery of urinary control and sexual function.

5. Be proactive and see your doctor annually for a DRE (digital rectal exam) and a PSA (prostate specific antigen) blood test. The PSA test does not replace the DRE – both need to be done.

6. Finasteride (Proscar and Propecia) and dutasteride (Avodart), commonly used to treat benign prostate enlargement, reduce prostate cancer risk. These medications block the conversion of testosterone to its activated form that causes prostate growth and male-pattern baldness. They help prevent prostate cancer, shrink the prostate, improve urinary symptoms, help avoid prostate surgery and grow hair on one’s scalp – a fountain of youth dispensed in a pill form.

Bottom line: When it comes to health, it is advantageous to be proactive instead of reactive, making every effort to prevent problems instead of having to have them fixed. The cliché “an ounce of prevention is worth a pound of cure” is as relevant to prostate cancer as it is to other health issues including diabetes and heart disease.

This article is an excerpt from Andew Siegel MD’s recently published book, “Prostate Cancer 20/20: A Practical Guide to Understanding Management Options for Patients and Their Families.”

Breguet Marine Automatic

This 40mm titanium timepiece is fitted on a black rubber strap. The sunburst slate grey dial includes applied solid Roman Numeral hour and minute hands with luminous filled tips. The automatic movement beats at 28,800 vph (4Hz), contains 26 jewels & has an approximate power reserve of 55 hours.

38 Talk of the Town SUMMER 2019

Breguet Marine Automatic

This brushed and polished 18kt White Gold casing contains a blue dial, with a fine-brushed chapter ring and a hand engraved wave pattern center, with a date window at the 3 o’clock. The dial also includes hour and minute hands filed with luminous tips. The 40mm watch sits on a blue alligator strap.

Talk of the Town SUMMER 2019 39

Breguet Classique Automatic

Fitted within an 18-carat rose gold case with a finely fluted case band, the extra thin casing, measuring only 6.1mm, has transparent caseback. The white “Grand Feu� enamel dial includes painted Breguet Arabic Numeral hour markers and a fine black painted minute track made up of miniature stars and fleurs-de-lis five minute markings.

Breguet Marine Automatic

This 40mm titanium timepiece is fitted on a black rubber strap. The sunburst slate grey dial includes applied solid Roman Numeral hour and minute hands with luminous filled tips. The automatic movement beats at 28,800 vph (4Hz), contains 26 jewels and has an approximate power reserve of 55 hours.

SUMMER 2018

Breguet Transaltantique Type XX1 Flyback

This 42mm, stainless steel uni-directional rotating bezel has minute markers along the outer rim. The brown dial includes three sub-dials; 60-second at the 9 o’clock position, 24-hour to differentiate between a.m. and p.m. located at the 3 o’clock position, and 12-hour at the 6 o’clock position. The time and chronograph hands are polished steel, while the hour, minute, and 24-hour hands are colored with luminous fill. The caseback is see through with a skeleton transparent exhibition. The automatic movement has an approximate power reserve of 48 hours.

All models are currently available at The Timepiece Collection, 58. E Palisade Ave., Englewood.

School’s Out – Alice Cooper No more school, no more books, no more teachers’ dirty looks. It’s a saying as old as time, and there’s no other song that clearly expresses that first day of summer freedom.

Boys of Summer – Don Henley Did Don Henley see the prettiest girl of all time? Maybe. But his documentation of the girl he’ll wait for forever is a classic.

Summer of ’69 – Bryan Adams The best summer of all time, am I right? Some of us learned to play the guitar, some of us lived at the drive-in, and some of us weren’t even born yet.

Regardless, no one will ever forget what it was like to be young in 1969.

(You Gotta) Fight for Your Right (To Party) – The Beastie Boys Three bratty kids from NYC make a name for themselves by partying. In years to come, the Beasties proved they were much more than a one trick pony, but this track still captures that youthful summer mentality. RIP MCA. California Girls – Katy Perry Beaches + Bikinis + Snoop Dogg.

The perfect equation for a perfect summer song.

Any Beach Boys Song From “Surfin’ Safari” to the recent reunion, it’s impossible to find one song in their entire catalogue that doesn’t make you wish you were soaking up that sweet summer sunshine. Go on, I dare you.

Summer Nights – John Travolta and Olivia Newton-John Oh, those summer nights. Memories we’ll never forget. Whether that means you boys were racing muscle cars or you ladies were partaking in the always enjoyable sleepover, those summer nights were some of the best times of our lives.

Born to Run – Bruce Springsteen You’re driving down the highway.

Windows rolled down. That cool beach breeze blowing through your hair. We all know you’re singing this at top volume, especially the person sitting next to you.

Summer in the City – The Lovin’ Spoonful Let’s all head into Manhattan. It’s hot, sweaty and dirty. But the nightlife. Oh, yeah! “Summer in the City” gives you the good with the bad. But don’t forget the groovy times. Never forget the groovy times.

Under the Boardwalk – The Drifters Done in the city? Head back to the beach. The Drifters’ soulful harmony is the beauty here. But, hey, if this version isn’t for you, check out others by the Beach Boys, the Rolling Stones or Bruce Willis. Yup, that Bruce Willis.

Rockaway Beach – The Ramones Three chords and the summer. Dee Dee and company had only one thing on their mind—the edge of Queens, where rock and roll would live forever during that three-month stretch.

I Want to Hold Your Hand – The Beatles A Beatles song that is as simple as it is sweet. Young love never sounded so fresh, so pop and so revolutionary.

picking and brutally earnest lyrics about what happens come September, and you have a song to add to both the happiest and saddest summer mix tapes.

Get It On – T. Rex Possibly the sexiest song on the list, it shows Marc Bolan knows what he wants. Everyone knows what he wants.

He’s not very subtle. That crunchy guitar riff just makes it nastier.

I Don’t Care – Ed Sheehan & Justin Bieber Summer livin’ is about that care-free life. Ed and Justin knew just how to make us sit back and enjoy a cold cocktail while listening to the waves crash on the shore.

Foxy Lady – The Jimi Hendrix Experience Classic band. Classic song. Want to rock out this summer? I know a guy who has a way with a guitar. You may have heard of him. This summer all you need is a special foxy lady.

Maggie May – Rod Stewart Summer romances are for everyone, young and old. Throw in some finger

Old Town Road – Diplo Remix featuring Lil Nas X, Billy Ray Cyrus It’s 2019, and a country/hip hop/EDM colab was just what the doctor ordered to end this decade.

We aren’t sure where it fits in the annals of music history, but you’re sure to hear it a whole the next few months, so brace yourself.

Hickey Freeman dinner jacket, Eton formal shirt, Dion bowtie and pocket square.

Right: Boglioli jacket, Bugatchi shirt and AG jeans.

Men, Survive Hot Weather With Style

Location: Bacari Grill, Washington Township Photographer: Nick Gagliano of Studio Uno, Ridgefield Park Style Director: Candace Kristin of Westfield Garden State Plaza, Paramus Hair: Hollie Matheson of Eric Alt Salons, Saddle River Makeup: Alexa Mele of Alt Beauty by Alexa Rae, Ho Ho Kus Models: Doug and Taylor

Men’s clothing provided by Sal Lauretta for Men, Midland Park.

Taylor’s dress provided by Boutique 811, Franklin Lakes.

Left: Strenstroms linen shirt and Teleria Zed cotton trousers.

Canali suit and shirt, Edward Armah tie and pocket square and Santoni shoes Talk of the Town SUMMER 2019 49

On Doug: Castangia sport jacket, Eton shirt and pocket square.

Right: Eton Linen shirt, Zanella cotton trousers and Paraboot suede drivers.

50 Talk of the Town SUMMER 2019

Left: Canali sport jacket, Eton sport shirt and PT01 cotton trousers.

Good Man Brand linen shirt and shorts.

Talk of the Town SUMMER 2019 53

N

By David Kriso

othing brings North Jersey families together better than a beefsteak dinner. A beefsteak dinner or banquet is a popular event in which sliced beef tenderloin is served to large crowds as an all-you-can-eat family-style finger food. The beefsteak venue style originated in nineteenth century New York City as a type of working-class celebration. Unceremoniously, it went into a decline in the mid-twentieth century. Resurrected by caterers in northern New Jersey, beefsteak dinners remained popular in Bergen and Passaic counties. One such caterer, Nightingale, is a family-run business that has been doing beefsteaks since 1938 and is well-known in the region. To present day, beefsteaks are seeing a revival in New York City, and in the Philadelphia area, these events are known as “beef and beer� banquets, and are enjoyed by those in working class communities.

In northern New Jersey, all beefsteak dinners share one attribute in common: they are well-attended and enjoyed by those that matter the most, families. There is rarely a time when a beefsteak doesn’t attract a crowd. When the term “beefsteak” is announced, whether through the newspaper, town bulletin, social media or via a major local organization, the reaction is instant.

The family-run caterer, Nightingale, has been doing beefsteaks since 1938. A typical ticket may cost approximately $45 per person and would include beer, wine and soda. In addition, beefsteak dinners may be accompanied by raffle activities, such as a 50/50 and a tricky tray.

On March 23, the sixth annual David J. Popek Memorial Beefsteak was held in Wallington at the Hillside Social Athletic Club. The purpose of this beefsteak was to raise funds to award scholarships to Wallington High School seniors who exemplify leadership during their high school career.

Barbara Popek, the mother of the late David Popek Jr., was able to share some valid commentary about the charity beefsteak for her late son.

“Beefsteaks are awesome fund-raising events which while raising money, also allows for a nice social evening,” Popek said. “People enjoyed reminiscing, catching up on life events, and many were able to make new friends.”

When asked to comment about the nature of the event, she responded, “My son, who we are raising money to memorialize, is within that age group of new beginnings.”

David Popek Jr., a favorite son of Wallington, graduated in 2006 from Wallington High School and was a popular student known around Wallington. While at Wallington High School, he excelled on the football field as a star running back. After college, he became a Federal Armed Marshal, a select group of individuals enlisted to protect the skies from terrorism in the wake of the tragedy of Sept. 11, 2001. In 2012, after

returning home from a mission to Asia, David died suddenly.

The turnout for the David J. Popek Memorial Beefsteak was incredible. The venue was full to capacity, with more than 165 people in attendance. Popek was asked to elaborate on such a great turnout.

“The turnout is always good, but this year it was extremely good. I had about 20 regulars that were not able to make it due to other commitments and despite that, I still had to turn away reservations,” she said. “For the future, I have options. I could stay where we always have the event, or I could look at a larger venue, and then hope I can fill it.”

Indeed, this beefsteak was beyond successful.

The most popular favorite activity enjoyed at any beefsteak dinner is creating the infamous bread wall. As the servers bring out the trays of beefsteak to the tables, attendees will eat the meat, discarding the French bread slices. Did someone say discard? At a beefsteak, families and friends at every table put their imaginative construction skills to action. Every party constructs a bread wall. Table-by-table, the bread walls differ one from another. Some are built wide and some are made tall, while some families contract a rampart from one end of the table to the other. From the salad, to the all-you-caneat beef and French fries, to building the largest bread wall possible, the old-fashioned fun and excitement is non-stop.

In North Jersey, beefsteak dinners are a “prime” example of how families and friends alike come together to share a good time. No matter what the occasion, they undoubtedly draw instant interest, and the turnout is always beyond successful. The David J. Popek Jr. Memorial beefsteak is one of the great examples of beefsteak fund-raising that can easily bring a community together. From the mere never-ending servings of beefsteak and French fries, to the infamous bread walls, to the much-coveted raffles, where attendees holding their breath over every prize, one can appreciate the big picture being painted throughout the evening – this gathering celebrated the life and accomplishments of a town’s fallen hero. A beefsteak is without a doubt, the kind of event that makes North Jersey families stronger than “beef-ore.”

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Wyckoff Teen Follows Passions

in the Face of Medical Challenges

F

By Brianna Ruback

or Wyckoff’s Peter Schuh, a freshman football player at St. Joseph Regional High School in Montvale, giving back to the community has continued to be one of his passions. Between volunteering as an assistant football coach with the Wyckoff Pee Wee Recreation program and serving as a committee member for the Behind the Seams Fashion Show at Eva’s Village, a New Jersey nonprofit antipoverty organization, Peter has made it his mission to help others.

What sparked this enthusiasm for community outreach and volunteerism came as a result of Peter’s medical challenges and severe food allergies. Between kindergarten and fourth grade, Peter had been very sick and was diagnosed with asthma, Celiac Disease and a heart defect. Following these diagnoses, he had trouble swallowing among other symptoms that made it difficult for him to eat solid foods.This resulted in a 26-pound weight loss as a fourth grader.

After undergoing a series of tests five years ago, Peter was diagnosed with Eosinophilic Esophagitis (EoE), a chronic, allergic inflammatory disease of the esophagus that causes symptoms like difficulty swallowing, choking on food and drooling.

Peter’s mother, Colleen Daly-Schuh, said that at this time, she was unsure if Peter would need to use a feeding tube. With the delivery of his diagnosis, Peter worried he would never be able to play sports again.

About a week after Peter’s diagnosis, Colleen had read an article about a softball player at Ramapo College (Kim LaPenta) who also has EoE and faced similar medical challenges. Colleen showed Peter the article, and she assured him that he would be able to play sports.

Colleen contacted Ramapo College, and they teamed up to introduce Peter to Kim, as well as plan an EoE awareness day with the Roadrunners’ softball team.

The awareness day consisted of a softball game where Peter threw out the first pitch.

All proceeds went to the CURED (Campaign Urging Research for Eosinophilic Disease) Foundation, a nonprofit organization devoted to those suffering from eosinophilic gastrointestinal diseases.

During the summer of 2017, the Schuh family and Ramapo College held a second awareness day.

Peter said all of the support he received from his family, friends, coaches and trainers who attended the game gave him hope to persevere and play sports, which he was able to do after building up his strength at a football camp and pinpointing a specific medical regimen he would follow.This consists of taking a swallowed metered-dose inhale of medicine, which helps Peter tolerate food, as opposed to using a feeding tube.

Peter’s commitment to football has also carried out into his volunteer work.

Before he started seventh grade, Peter contacted Eric Knight, his third and fourth grade football coach who is in charge of the Wyckoff Pee Wee football league, to see if he could help coach. Knight agreed, and Peter has been an assistant coach for three years.

“I think the beauty is that [the third and fourth graders] see that Pete’s been successful,” Knight said. “He overcame some pretty heavy challenges, and it was a ‘never say never’ type of an attitude where he went out and said, ‘I’m going to get better every day, and I’m going to succeed at whatever it is that I do.’”

Now, playing for the freshman football team at St. Joseph Regional High School, Peter is defying the odds, but with careful attention to his health.

In addition to adhering to a highly specific diet, prior to walkTalk of the Town SUMMER 2019 59

ing onto the field, Peter must follow a strict healthcare plan.This typically consists of nebulizing, ensuring that he has consumed enough fat, protein and sugar, checking his blood sugar, hydrating and packing his own cooler with anything he may need to sustain himself during a game or practice.

“It’s very disciplined and it’s very controlled, but it’s allowed him to do what he does and compete at a high level,” Colleen said.“In some aspects, it’s been a gift because it’s taught him how to be regimented and take care of his body.”

With his experiences providing him with ample knowledge on health, Peter paid this forward in assisting St. Joseph’s head football coach Augie Hoffmann, who has Celiac Disease like Peter.While Hoffmann said he used to not treat his gluten allergy seriously, he said it was Peter who educated him on how to take care of himself and live a healthier lifestyle.

Hoffmann said within the last year, Peter’s insight has both humbled him and made a tremendous difference. While Peter currently plays on the freshman football team, not under the coaching of Hoffmann, the two still share a strong bond. At the high school, Peter has his own room next to Hoffmann’s office where he is accommodated with various kitchen appliances to avoid cross-contamination. “[Hoffmann] has been an incredible supporter, especially with my food allergies and life lessons and helping me get through everything,” Peter said.

Hoffmann said Peter’s work ethic – in all phases of his life – is what stands out the most.

“He’s a tremendously talented athlete, but he takes that same work ethic into the classroom [and] into his service projects,” he said.

Peter’s love for football has gone beyond his dedication on the field. He has also used it as a platform to help others. After learning that his friend Payton Sargenti was diagnosed with cancer during the summer of 2017, Peter organized a fundraiser that consisted of selling football arm sleeves, helmet decals and headbands For more information on Eosinophilic that read “Payton Strong.”

Esophagitis or other Eosinophilic Gastrointestinal Peter helped raise over $4,600 and Payton was deDiseases (EGIDs), including eosinophilic gastritis clared cancer free during the winter of 2017.

Peter said the impact that his football coaches have (EG) and eosinophilic colitis (EC), visit had on his life has taught him the value of giving back. www.curedfoundation.org. CURED is committed “I like to bring joy to people and make them feel like to raising substantial funding to aid in research, there’s hope,” he said. advocating on behalf of EGID patients and their Peter’s goal for the future is to create his own charity families and working to educate and increase that merges his love for sports and children, specifically awareness about this complex group of disathletes, facing medical challenges. One element of this eases. It is their heartfelt belief that CURED can would be helping these children obtain the resources they make a difference for the individuals and their need in order to participate in the sports they love. families who are touched by these diseases.

“It’s a dream,” he said, “but I hopefully want to do it one day.”

Ramapo-Bergen Animal Refuge, Inc. What makes

different from other shelters?

Perhaps the best way to explain what sets RBARI apart, and the power of what your support can do, is Everley. Her story illustrates on so many levels who RBARI is and why local donations truly matter.

Everley was pregnant, starving, sick and in pain because of a wound callously closed with a common household stapler, done without benefit of medication. Everley’s outlook was grim. The likely goal: to sell her just-born puppies for profit, and once Everley’s overflowing milk supply finally stopped, she would be forced to breed again.

But Everley did something her owners didn’t anticipate or appreciate – she got sick. Her illness is what actually saved her life and the lives of her babies. No longer an income source for her owners, RBARI rescued Everley and her seven puppies, giving them the medical attention and love they so deserved but had never received. Poor Everley was desperate to care for her babies, but her body was failing.

After multiple tests, round-the-clock care and blood transfusions, it was discovered that Everley and her babies had babesia, a disease caused by blood parasites common among inner-city dogs bred for fighting.

Despite the many hardships she endured, Everley was a committed mom, transforming her tiny helpless pups into chubby, carefree puppies. Today, Everley and her puppies have all been adopted into a wonderful, loving home. She has learned that she will never again be alone or afraid. Everley can sleep peacefully knowing that RBARI is on her side.

Everley’s plight is just one of the countless rescue stories that exemplify RBARI’s leadership in outstanding medical care and un-

matched devotion to abused and abandoned companion animals. The cost of this rescue was out of the ordinary due to the specialized medical care needed for all eight family members in addition to the standard medical care required for adoption. RBARI remained committed to the relief of Everley’s suffering, turning to its community of compassionate and generous supporters to help save this family.

Recently, it was learned that Everley’s case has been the catalyst for an investigation into the very dog fighting ring she came from.This brave and dedicated mamma not only saved the lives of her puppies, she’s continuing to help by ensuring no other dog suffers the unspeakable cruelty and abuse she was once forced to endure.

A 501(c)(3) charity, RBARI does not receive any federal, state or local funding, which means its lifesaving work along with community outreach programs, such as Paws In Hand for special needs children, would simply not be possible without community support. As the leading no-kill animal rescue and shelter in northern New Jersey, RBARI is steadfast in its commitment to save animal lives. With local support, RBARI can undertake more remarkable rescues, like Everley’s. By making a donation on behalf Everley and the many other beautiful animals like her, you ensure RBARI continues its invaluable work.

Help RBARI fight against animal cruelty and for animal rescue.

With gratitude,

Ramapo-Bergen Animal Refuge www.rbari.org

W

By Richard Posluszny

e are living in an all-new age with the latest and greatest sports cars. As hybrid and electric vehicles have become more mainstream, the same technology is filtering into other categories of autos.

Simply put, it’s not just your Tesla Model 3 or Toyota Prius that’s powered by batteries. Today’s exotica also benefit from the added juice. There’s just one problem: they can cost upwards of seven figures.

One of the first vehicles to change that was the BMW i8.

Featuring similar technology akin to those hypercars that require writing checks with a lot of zeros, it’s considered a bar-

gain in comparison. Provided you have at least $147,500 to spare. There’s a catch, however. Years ago BMW showed off a concept of the i8 sans roof. And, frankly, ever since then people have been chomping at the bit to get that variant. A coupe is nice but there’s nothing quite like having the wind in your hair.

Well, BMW finally delivered.

When I saw it for the first time I was surprised at how BMW managed to keep its design largely the same. When most automakers chop the top off of a vehicle it becomes a bit ungainly and the bulky tops never look quite right when implemented. That’s far from the case with the i8. It’s a natural

fit – so much so that I wager most folks will only realize it’s the roadster variant when it’s parked and the soft top is in use.

When the cloth roof is stowed away, there’s two distinct humps behind the passenger compartment – one behind each seat – that essentially serve as buttresses. Neatly integrated into these elements are the air channels that funnel air past the vehicle for aerodynamic purposes. These are critical design elements that are now the i8’s calling card.

What’s disappointing though is how BMW decided to style the i8 Roadster’s rear deck lid. Or, should I say, lack of design.

For whatever reason BMW’s designers just painted the deck black and, for cooling purposes, applied some venting that flank the wide expanse of nothingness. For bragging purposes there’s some branding that reads “Roadster” to let folks behind you know what’s up. This entire element just seems uninspired and rather lame.

Getting into the i8 Roadster is similar to the coupe. That part hasn’t changed one bit. The doors open to the sky and

then you have to twist while stepping over the tall doorsill and slide into the low-slung driver’s seat. Expect to practice this several times before nailing it down in one fluid motion.

And once you’re inside you’re treated to a nicely outfitted cabin. My test vehicle was equipped with a black and orange interior. The leather seats make use of cloth for the upper bolsters as well as for trimming, which makes for an interesting touch. Personally, I like it but I wouldn’t be surprised if some folks are perplexed as to why there’s cloth in a vehicle of this price point. As I experienced with my previous ride in an i8, the steering wheel’s leather isn’t exactly best in breed, an oversight in a vehicle of this ilk. Aside from that, the infotainment system is exactly what you’d find in just about every other BMW vehicle these days. To me, iDrive is simple to use if you prefer menu-based systems. At the touch of a button, the fully power soft-top is stored away in less than 16 seconds.

Now, you’re ready to drive.

Equipped with a turbocharged three-cylinder, gasoline-fed

engine and aided through the use of batteries, the total system’s output is 369 horsepower and 420 lb.-ft. of torque.

Mated to a six-speed automatic transmission, this equates to a zero to 60 time of about 4.4 seconds.

Although many reviewers will complain this simply isn’t fast enough for the price, I will point out several things. What other vehicle can you buy at this price point that has the style, ability to go roofless and earns mpg in the low 30s (real-world driving conditions)? There’s a reason why the i8 coupe is the highest-selling sports car.

Pushing the gear shifter to the left, so you can control gear changes yourself, and engaging up Sport mode is where you want to be. Getting aggressive on country roads, the i8 still impresses. It has plenty of grip thanks to its all-wheel drive setup and the car feels as though it’s been hewn from a solid hunk of metal. You can thank its carbon fiber construction for that. Unlike most exotic convertibles that don’t feel quite solid, the i8 feels virtually identical to the coupe.

The only drop tops that feel this close to its slick-top siblings are those from McLaren. That’s because they too also benefit from carbon fiber construction. Typically, there is a penalty for this though: harsh ride quality.

In the i8, however, that couldn’t be further from the truth. In my daily commute to and from my Manhattan of-

fice, the i8 was astoundingly comfortable. Bumps and road imperfections are absorbed through the chassis in a way that makes you wonder why some of BMW’s sport sedans aren’t as finely tuned.

It isn’t perfect though. The biggest let down with the i8 Roadster is its steering. This isn’t a huge surprise given that most high-performance vehicles lack road feel these days. It just would make this vehicle that much more appealing if it benefitted from a hydraulic steering rack.

Also, points are deducted for its hybrid powertrain.

Sure, it does boost your mpgs from what a vehicle with this kind of power would achieve but, conversely, it only nets around 15-18 miles of pure electric driving on a full charge. The rest of your time you’re going back and forth using the gasoline-fed motor and the batteries.

Keeping this in mind, it’s a vehicle that sets out from the start as a compromise and, frankly, I am not OK with that.

From my point of view, BMW should have just fully committed to building an all-out electric vehicle or produced a conventional high-performance vehicle that would have paid homage to the M1 the i8 takes plenty of creative license from.

Although the i8 Roadster may not get this car snob’s vote, one thing is certain: It will capture the attention of many people looking to dip their toes into the future while having the luxury of limitless headroom.

Experiencing A

By Kate E. Cronauer

beer is a beer, right? Well, that all depends on how you experience it. I, personally, like to use all of my senses to their fullest potential. Until now, you may have thought you could only taste beer, but soon you’ll be able to thoroughly hear, see, smell, taste and feel your beer.

The beginning of your beer journey begins with sound – the glorious crack and hiss of a can being opened or the sigh and jingle of a longneck bottle being uncapped. Then there’s the sizzle as it is poured into the appropriate clean glassware (that’s a whole other lesson). The sound a beer makes mostly indicates its degree of carbonation. I like to hear a billowing release of the built-up pressure in the container, followed by a strong fizzle that never totally dissipates (I’m the weirdo at the bar with my ear in the glass). As the beer is poured, my senses shift and I’m now really checking out my beer.

While it’s being poured, I look to see 66 Talk of the Town SUMMER 2019

how thick the beer appears coming out of the mouth of the bottle and as it flows down the side of the glass. Next, I admire the fabulous color of the beer and the formation of the head, the foam on top of the beer, which helps retain flavor and aroma.

The color of beer is measured in degrees Lovibond, or more commonly the Standard Reference Method (SRM), which ranges from 1 to about 40. A score of 1 would be equivalent to a pale yellow or straw color and a high level of clarity, while a score of 40 would be black. The color can range from golden straw hues, glowing coppers and ambers, rich browns, warm reds and deep black. Also, as the beers become darker, they tend to become more opaque.

After I’ve sufficiently ogled my beer, I stick my nose deep down in the glass

and take quick little breaths in to smell all of its complex layers. The scents I try to pick out are a result of the magical combination of malted barely, hops, yeast and any adjuncts, which are not limited to oats, candy, various sugars, herbs and fruits.

Here are some examples of how these components can be explained. Malt is responsible for most of the sweetness and can be described as biscuit-like, earthy, caramel-like, coffee, toffee, roasted or toasted. Hops, which balance the sweetness, can be bitter, floral, earthy, resin-like, piney and citrusy. Each type of yeast brings out its own unique flavor profile as is consumes and converts (don’t forget, yeast is alive!) the malt sugars and can described in similar terms. Yeast also affects the mouthfeel and color depending on whether the beer is filtered, which removes most of the yeast, or not.

The last components are taste and mouthfeel. There are two parts to tasting a beer. First, you want to make sure

the beer is the proper temperature.

Too cold, and your taste buds can’t function optimally. Take a sip of your beer while breathing through your nose to smell the beer and tie the senses together. Let it swish all around your mouth – over and under your tongue and maybe even across you gums and teeth (I do that sometimes).

Think about any flavors you discern and swallow. Then, focus on the taste at the back of your mouth and the after taste. You might be able to pick out even the most delicate flavors. Savor them. A beer can be described by an endless list of adjectives. No flavor is out of the picture. In addition to the aforementioned terms, a few more examples include sweet, sour, spicy, tart, astringent, acidic, floral, licorice, fruity, herb-like, chocolate-like, bread-like, nutty, woody and balanced. You will taste any number of flavors all over your mouth, so just take your time.

The mouthfeel is what a beer feels like rolling over and under your tongue and swirling down your throat. Mouthfeel can be dry (a little after taste), wet,

thick, thin, bubbly, heavy, light, smooth, chewy, sharp, dull, full, syrupy, crisp, clean, hot (due to alcohol burn) and prickly. Try and guess the alcohol by volume (ABV) by the way the beer feels. A good beer should feel balanced and not too heavy but in some cases a brewer wants you to experience a thick and weighty beer that coats the tongue and throat, leaving you warm and tingly all over.

Bubbles will also tickle your palate and help lighten and balance a beer’s sweetness, bitterness and feel. If you’ve ever had a flat craft beer, you know how viscous and sweet they can be. However, cask beers purposely have a low car-

bonation level, which enables you to better taste all the components of the beer. This is why a Bud or Coors is served so cold and so carbonated, so you don’t have to endure its taste.

A beer is your beer. You can never be wrong. Next time you grab a craft beer from your fridge or order one from a bar take your time and try to fully experience it. Start from the beginning. Listen, look, smell, taste and feel. No beer is one-dimensional and neither should your tasting experience. As the ever-evolving Sam Calagione, founder and president of Dogfish Head Brewery, once said, “The craft beer drinker is promiscuous.” Mingle and make love to all of the beers you can.

"The craft beer drinker is promiscuous."

– President Sam Calagione of Dogfish Head Brewery

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