Managing your health isn’t a one-and-done deal – you need a team of doctors and services to meet your changing needs. From routine wellness, to mother-baby care, to services that ensure you age with grace, Valley’s multifaceted programs offer care for every woman, at every stage of her life.
• Primary Care
• Obstetrics & Gynecology
• Adolescent Gynecology
• Fertility Center
• Center for Maternal-Fetal Medicine
• Center for Childbirth
• Midwifery Program
• Urogynecology
• Fibroid Center
• Women’s Surgical Services
• Home Care Services
Hold The Salt | 30
Whether or not your blood pressure is high, give your heart a break and cut down on sodium.
Soup Season | 32
Split pea, chicken noodle and minestrone are tried and true. But these three unique soups will hit the spot this fall.
What is it about vittles that bring out the, er, ham in grownups, toddlers and pets?
The Bright Side | 42 Make sure you have stellar main dishes when you serve these healthy sides. Otherwise they’re liable to steal the spotlight.
To Celebrate | 46
Lobster benedict and wild boar pasta are now on the menu as a Bergen restaurant marks its third birthday. So what’s your occasion for trying them at home?
To the delight of Bergen oenophiles, wineries in three nations far apart are proving that production need not imperil the planet.
Dine Beautifully | 50
After tasty food, décor with taste is a restaurant’s greatest draw. These 8 eateries are sure to please your hungry eyes.
For most residents of our affluent county, temporary difficulties in finding certain food items are a nuisance, but for some they mean actual suffering.
ON THE COVER: Lobster benedict from Stern and Bow, Closter.
Our guide to new ideas, tips, trends and things we love in the county.
20
On a Bravo reality TV series, Emily Gorelik explores the world’s most romantic city on viewers’ behalf. But she’ll never forget her Bergen roots.
Brave autumn’s elements in a stylish slicker that keeps you warm and dry.
22
A bomber jacket is a transitional topper that packs a design punch.
23
Pretty platters elevate the elegance quotient of all your parties.
New York, Chicago and LA have no monopoly on great eating. Try one of these other gourmet destinations—and see its sights.
Roasted turkey, stuffed turkey or not a turkey at all, these delicious Thanksgiving recipes will make your bird the start of the show.
84
Rediscovering the lima bean as a nutritional treasure? That’s using the old bean!
A maple ginger hot toddy is a perfect cool-weather cocktail—whether you’re chilling with friends or fighting off a cold.
Allie Engleberg and Steve Halpin had their first dance at her bat mitzvah 17 years ago. Her bat mitzvah DJ also emceed their wedding, making their first dance as husband and wife (to “Perfect” by Ed Sheeran) even more special.
Bergenites always show up to support their friends and neighbors—especially when help is needed most.
A New York City bicyclist joins her cycling friends for a picturesque autumn ride through Palisades Interstate Park in Fort Lee and Englewood Cliffs.
The County’s Top Lawyers | 67
We love our annual Food Issue, but preparing it comes with a unique set of challenges. Around midday, there are certain articles we can’t edit, certain photo spreads we can’t plan, without either going a little crazy or breaking hurriedly for lunch. And that’s OK—good things to eat should be tempting!
Whether or not we’re foodies, we all show a certain fanaticism when it comes to eating. Some of us grab a seat at every new restaurant that opens; others snap dozens of photos of their meals for social media before digging in; and many go to farmers’ markets and search for sustainable foods. Whichever category you fall into, one thing is certain: We all love to eat.
Given that fact, we hope you’ll have fun recreating some of the recipes we’ve included in this issue—there are 11 of them! Try, for instance, the pair of entrees devised by Stern and Bow Restaurant chef Ingrid Wright (page 46), the three healthful side dishes supplied by Valley Health System dietitians (page 42) or a trio of soups to keep your heart warm and your belly full this season (page 32).
Food can bring out the silly side of people and their pets, as the photos on page 40 show—we hope they give you a smile. On page 00 you’ll learn that lima beans can be livelier than your veggie-pushing mom ever suspected. And just looking at the half-dozen foods on page 36 may make you lunge for the water glass. They’re six of the world’s hottest dishes, guaranteed to pop beads of perspiration on even the coolest foodie foreheads. We even check out eight top local restaurants (wrenching our minds momentarily from the menus) that offer a feast for the eyes as well as the stomach (page 50).
It’s an issue with a theme, all right. But if you’re hungry for more than just food, we’ve got that covered too. This BERGEN magazine also includes an exclusive interview with Bravo reality TV star Emily Gorelik (page 20), cool bomber jackets to keep you warm (page 23), a Special Report on shortages and our neighbors who are food-insecure (page 56), and much, much more.
There is no shortage of engrossing content in our Food Issue. Enjoy! We wish you plenty of days of good food, fun, family and friends, and— of course—a wonderful Thanksgiving.
Luxury living starts here. Finding a house may be easy but finding a home is not. As you adjust your needs to a constantly changing world, so are our agents . Here at The Property People, our priority is you and our commitment is unwavering. With over 25+ years in both Real Estate and Luxury along with a global reach, our agents offer a wealth of expertise. Let us take on the difficult parts so you can enjoy the excitement of new beginnings.
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Hackensack Meridian Health offers expert breast cancer screening services at convenient locations across New Jersey.
Routine breast cancer screening with advanced mammography technology takes just a few minutes and can find breast cancer in its earliest stages, when it can be more successfully treated. When you choose Hackensack Meridian Health for your mammogram, you’ll have close-to-home access to leading-edge breast cancer imaging services.
In addition to rapid-results breast cancer screening, we offer genetic testing and counseling for breast cancer risk and comprehensive breast cancer treatment for women who receive a diagnosis. You can trust our team of experts to provide complete care for all your breast health needs.
If you are a woman age 40 or older, don’t wait — talk to your doctor about scheduling your mammogram at Hackensack Meridian Health today. To learn more call 844-HMH-WELL.
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Health experts predict a severe post-pandemic flu season here in New Jersey. The best defense for you and your family against the germs? The flu shot, says Ohan Karatoprak, M.D., director of Family Medicine at Holy Name Medical Center in Teaneck. Dr. Karatoprak shares a few more tips below, which were first featured in our Bergen Buzz weekly e-newsletter.
Get your flu vaccine now. “The flu shot lasts six months, and the season begins in December,” notes Dr. Karatoprak. However, you can get your flu shot well into November or even later, the Centers for Disease Control and Prevention (CDC) says, since “flu most commonly peaks in February and significant activity can continue into May.”
Book your flu vaccine at a local clinic or pharmacy. If you can’t get an appointment for the vaccine with your primary care pro vider (or if you don’t have a PCP), many pharmacies around the county offer easy access to these shots. You can walk in during business hours or book an appointment online for your family members.
Schedule a high-dose flu vaccine if you’re over the age of 65 This medication, called Fluzone High-Dose Quadrivalent, contains four times the antigen of the standard flu vaccine, thus offering older individuals better protection. It’s recommended only for those in this age bracket for the 2022-23 season.
Vaccinate all children over 6 months of age. This has been the CDC’s recommendation since 2010. Your pediatrician should have shots available; otherwise, some pharmacies and hospitals will vaccinate children over the age of 3. Pregnant women should also get a flu shot once per pregnancy; this protects the mother as well as the baby, who will get antibodies if administered during any of the three trimesters.
Continue to wear a mask and wash your hands well. In fact, Dr. Karatoprak advises that we continue to wear masks at all large, indoor gatherings and wash our hands for 20 seconds, since many of us are prone to touching our faces (and thus spreading germs through our nose and mouth) without even knowing it.
Want to see more content like this every week? Sign up for our free e-newsletter, delivered to inboxes every Friday, at bergenmag.com.
The bird is the main attraction of any Thanksgiving dinner; you want to make sure to do it right. But never fear—advice from Joseph Silvestri, owner of Goffle Road Poultry Farm in Wyckoff, can help make sure yours is perfect. Here are his five tips:
Place your order early. Goffle has been taking Thanksgiving orders since midSeptember due to—what else?— supply-chain issues. Silvestri recommends stocking up ASAP on your condiments and sauces too, such as canned cranberry jelly and yams.
Always buy more than you need. Fun fact: The first 6 pounds of a turkey is skin and bones, not meat. For this reason, for a 10-person Thanksgiving meal, Silvestri recommends a 20-pound bird, which will leave enough for turkey-sandwich leftovers on Black Friday.
Fridge storage will suffice. If you bring your bird home a few days before Nov. 24, no need to do anything special to preserve its freshness. “All birds are deepchilled, which keeps them fresh longer,” says Silvestri. He also says most of them are aged just the right amount of time so the meat melts in your mouth when you eat it, which is why buying a turkey that was killed just a day or two ago isn’t typically your best option.
Consider frying. Roasting is the way to go for most of us, but putting your turkey in the deep fryer gives it a delicious, crispy taste. “Just keep in mind that a bird that’s more than 14 to 16 pounds won’t cook all the way through in a deep fryer,” says Silvestri. And be careful with the hot oil!
Think about an alternative to turkey. Silvestri says capon is a good option despite its not-so-cute description. It’s “a castrated male chicken that grows bigger and plumper,” he notes. Other alternatives, he says, include duck, goose and Cornish hens, the last of which also works well for Christmas.
DID YOU KNOW? Wild turkeys tend to be more agressive during their mating season, typically from March through June. The animals’ behavior—mostly the males—can include hostile actions toward reflective and shiny objects such as automobile wheels and mirrors, according to the U.S. Humane Society.
DID YOU KNOW? More than 141 million cards are sent for Mother’s Day in the U.S., according to the folks at Hallmark. But the holiday only ranks third on the list of top greeting card holidays. Christmas tops the list with 1.6 billion cards, followed by Valentine’s Day (151 million).
You might as well get some exercise before you stuff yourself on Thanksgiving, right? Held the morning of the big feast, these Bergen County runs are about two things: burning off calories before you indulge, and spending extra time with family and friends on the morning of the day of thanks:
• Racefaster Thanskgiving Day Run, Glen Rock. This run features something for everyone: a 5K run starting at 9 a.m., and a Kid Fun Run that’s just under a mile starting at 9:45 a.m. Tickets are $35 and $20, respectively. Sign up at racefaster.net/ thanksgiving-day-run.
• Be Grateful 5K, Rochelle Park.
iLearnSchools, a Fair Lawn-based nonprofit that offers support for schools in Bergen and Passaic counties, sponsors a Turkey Day 5K that kicks off at 152 Howard Ave. in Rochelle Park. The race begins at 9 a.m., and all proceeds go toward a scholarship fund for high school seniors. Get pricing and more info at runsignup.com/Race/NJ/RochellePark/ BeGrateful5K.
• Upper Saddle River 5K Run, Upper Saddle River. One of the state’s largest Thanksgiving Day races returns for its 23rd year. Proceeds from this community event go toward many deserving organizations, from Mahwah’s Center for Food Action to Social Discovery Autism. Sign up and learn more a usr5k.org.
Trying to get your kids off their devices out into the world? A great way to start is by volunteering. Nov. 19 is Family Volunteer Day—coincidentally timed with the start of the season of giving—and there are many ways to get involved and help out. “Nonprofits can’t do the lifesaving and impactful work that they do without the help of volunteers,” says Aubrey Durenberger, operations manager at Ramapo-Bergen Refuge Inc. (RBARI). “Volunteers side-by-side with staff to save lives.”
Opportunities to help out in Bergen are are four: Oakland, is a shelter that attempts homes for abandoned animals. volunteers assist with all aspects of the cleaning and caring for the animals to transporting them to appointments,” says Volunteers need to be at least 18 years old minimum requirement of six months. rbari.org/volunteer
Appointed Special Advocates (CASA), up for children in foster care. A undergoes 36 hours of pre-service she can be sworn in by the and then appointed to a foster child volunteers will help make informed
decisions. Bergen CASA collaborates with other local nonprofits such as the Jewish Federation of Northern New Jersey and Flames of Giving, which “enabled us to distribute over 500 fully stuffed backpacks this fall to our foster children and the children from this county’s poor and stressed families,” says Lucy Rosen, executive director. “We are now gearing up for our holiday gift drive.” To learn more: bergencasa.org
• Family Promise, Ridgewood, offers temporary shelter and support services to homeless working families. Its Walk-in Dinner Program in Hackensack feeds homeless people seven days a week; meals are donated through local volunteer groups as well as through individual families. On-site volunteers must be at least 18 years old, says Margo Heller, director of volunteers, but anyone can help out with its donation drives, its Hike for Hope spring fundraiser and the Family Promise Youth Council for teens. To learn more: bergenfamilypromise.org
• Habitat for Humanity of Bergen County, Westwood, takes volunteers for two of their current initiatives. Those 18 and up can help out with construction on a current single-family home project in Hillsdale. Kids 14 and up with an adult or 16 and up without parental supervision can help out at ReStore, the financial arm of Habitat Bergen, with tasks such as “customer service, merchandising and support,” says Gloria Bello, volunteer coordinator. The construction site requires a full-day shift, whereas ReStore requires just two hours at a time. To learn more: habitatbergen.org
When it’s takeout time… Consider ordering from Rafaella’s in Bergenfield. What previously operated as a ghost kitchen (a facility used only for deliveries) is now a full-on storefront owned by a husband and wife. It offers takeout and catering (but no sit-down dining yet). Menu items include salads, sandwiches, burgers, burrito bowls and a signature dish: a cheese hot dog with house-made chili. Pro tip: Lunch specials here change weekly and are posted to the Instagram account @rafaellasfood, where you’ll also find dessert specials such as red velvet baby cakes and s’mores cookies.
• Rafaella’s, 56 S. Washington Ave., Bergenfield, 631.507.8818
Another kind of Seoul food JJ Dak translates to “wood-fired chicken” in Korean, and this specialty dish, cooked with a special wood-firing method, is served on a sizzling stone atop Korean-style baked rice. This establishment also features an in-house wine bar, and the soju, beer, wine and whiskey pair perfectly with the entrées. What also goes well with the chicken? The Okinawan purple yam sweet potato fries, about which customers rave.
• JJ Dak, 144 Main St., Fort Lee, 201.592.0450; jj-dak.com
Tacos and much more Like Casual Habana in Hackensack? You’ll get that same warm and welcoming feeling at Pop Taco & Bar in Dumont, probably because it’s owned by the same guys. This new spot has a metropolitan feel, with yummy margaritas and daiquiris and a vast taco menu. It offers “happy hour” weekdays from 4 to 6 p.m. (who’s counting?), as well as food and drink specials on Sundays—and yes, there are complimentary chips and salsa while you wait for your order to arrive.
• Pop Taco & Bar, 20 E. Madison Ave., Dumont, 201.385. 2689; poptaconj.com
Each year, as the holidays approach with their prospect of bountiful feasts, they’re a reminder that some of our neighbors don’t enjoy similar bounty. Food pantries try to help, and they’re always open to donations—especially in this season.
Food pantries typically accept only nonperishable items, such as canned fruits, veggies and beans, canned proteins such as tuna and soup, packaged foods like pasta, rice, nuts, granola bars and cereal, as well as foods in plastic (not glass) jars like peanut butter and olive oil. At this time of year, other things are in high demand, such as boxed stuffing, canned cranberry sauce, dried yams, instant mashed potatoes and cornbread mix. Some local food banks may also accept household and personal care items like detergent, diapers, feminine care products and hand sanitizer.
The food pantries listed below welcome your donations. Check out their websites for specific items they’re in need of as well as drop-off (or pickup) locations, as both are subject to change.
• American Eagle Food Pantry of NNJ, Lodi; sites. google.com/view/aefoodpantrynj/
• Center for Food Action, Englewood, Hackensack, Mahwah and Saddle Brook; cfanj.org
• Helping Hand Food Pantry, Hillsdale and Teaneck; helpinghandfoodpantry.com
• The Food Brigade, Paramus; foodbrigade.org
• The Tri-boro Food Pantry, Park Ridge; triborofoodpantry.org
• Social Service Association of Ridgewood, Ridgewood; ssaridgewood.org
You know that shiny, old-school eatery you’ve passed a million times on Route 17 in Hasbrouck Heights? It’s the Bendix Diner, a neighborhood staple (and pop-culture icon, appearing in the 1982 movie Diner) that’s celebrating its 75th birthday this year. That’s no easy feat given that so many similar establishments have closed in recent years. But the Bendix is thrilled to still be serving the community standard diner fare. Blind owner John Diakakis and his three sons, Tony, Dimitri and Michael, were the subject of two documentaries that premiered this summer at the New Jersey International Film Festival. P.S.: The Bendix is open 24 hours a day on Fridays and Saturdays.
• On a service trip to Botswana just before the pandemic, Straus Daniel, a high school freshman from Saddle River, witnessed schoolchildren sharing one pencil to a class. That’s how he was inspired to found Pencils for Pula, a local charity that works with schools, churches and local businesses to donate school supplies to underserved teachers and students. Ahead of the 2022–23 academic year, Pencils for Pula and Landmark Athletics and Fitness in Ramsey collected over 5,000 items (notebooks, pencils, markers, etc.) that were then donated through the Kids in Need Foundation. Straus’ group has another drive coming up later this fall in partnership with the Brotherhood Lacrosse Team—with more to come! To get involved or learn more, follow PFP on Instagram @pencils_for_pula.
• Celine Hong, a senior at Academy of the Holy Angels in Demarest, has qualified as a 2023 National Merit Scholarship Program semifinalist based on her excellent performance on the Preliminary Scholastic Aptitude Test/National Merit Scholarship Qualifying Test.
The Englewood Cliffs resident is one of 16,000 American high school seniors to receive this honor. A well-rounded student, Celine is a math tutor, a talented flutist, founder of Lights On, a nonprofit that helps underprivileged communities, and a participant in many clubs at AHA including Model United Nations, Red Cross Club, Dean’s Council and the Asian Cultural Society.
What’s a football game without the grub to go with it? Not something want to think about, that’s for sure. But there’s a way to snack smarter tailgate/football season—a few quick swaps can make a difference waistline. Consider these substitutions:
Instead of: Hot dog, about 150 calories
Try: Chicken sausage dog, about 100 calories. Chicken sausage is lower in fat, calories and unhealthy additives. You can up the flavor with all the same fixings as you’d put on a beef hot dog (ketchup, sauerkraut, etc.), and think about swapping a bun for a lettuce wrap least a whole wheat bun instead of white bread). Don’t knock it ’til Another pro tip: Put ’em on a skewer with grilled veggies.
Instead of: Chicken wings, about 400 calories for six wings
Try: Turkey meatballs, about 250 calories for six meatballs. Lean with no more than 10 percent fat is a better option here, and meatballs just as munchable as chicken wings when served individually on (They’re a lot less messy than wings too!) Instead of a heavy blue for a marinara sauce, or even a sweet BBQ sauce to parallel the flavor the wings.
Instead of: Potato salad, about 350 calories per cup
Try: Cauliflower salad, about 60 calories per cup. Cauliflower is a cruciferous in fiber, plus it has a lower glycemic index than potatoes. Instead of a Greek yogurt or even olive oil and mashed avocado to increase the healthy fat content in the dish.
Some of the best Bergen eats aren’t found in traditional restaurants. Sometimes chefs do their own thing on the go via mobile ordering or pop-ups in spaces shared with other businesses.
• Founded by Matt Borgersen, former chef at Caffe Anello in Westwood, EightyTwentySmash (pictured) has become a smashing success with its “smash-ups,” pop-up events hosted at various restaurants around New Jersey where customers can indulge in its “smasher”—an all-beef blend smashed on a griddle with cheese, the pop-up’s specialty sauce and a bun. It also appears at festivals and does catering and private parties.
• Ramen more your speed? Try the best-of-the-best from Tenmomi, the brainchild of Michelin-starred chef KC Gonzalez, who offers noodles and bowls every Monday for takeout only out of Café Matisse in Rutherford. It’s first-come, first-served (the chef makes a limited number of bowls every week), and is perhaps one of the county’s best-kept secrets. Try a sesame pancit, the miso spicy ramen or porkys, a collaboration with EightyTwentySmash featuring pork confit sandwiched between two Martin’s potato rolls.
• Finally, there’s Holy Grail Burgers, an artisan burger delivery service led by Jonathan De La Cruz. They’re based in Englewood and use Instagram to promote menu items and sales. “The original” is as good as it gets: angus beef topped with bacon, cheese, caramelized onions, lettuce, tomato and the special holy grail sauce, all on a buttered brioche bun. Or try the “Heisenberger,” the PB&J and the bacon cheesy fries.
Cat: Keeper, 5-yearold domestic shorthair Owner: Debbie Jameson-Calin of Fort Lee
Have you and your pets ever stepped foot or paw into Miss Molly’s Lap of Luxury Grooming Salon in Englewood Cliffs? If so, you undoubtedly recognize the cat in this photo. That’s Keeper (as in shopkeeper), who was rehoused in the salon from a family that was allergic to him when he was a wee kitty.
He’s a friendly cat with a “big purrsonality,” says his owner, adding that he loves attention, people and getting into clients’ purses and packets to hunt for snacks.
“If you sit in my waiting area, Keeper will either sit next to you or jump onto your lap for more petting and attention,” says Jameson-Calin. Dogs don’t faze him, he feels at home in the salon, and even non-cat-lovers are crazy about Keeper.
“He’s not at all finicky with food and even cuts in front of dogs to get a biscuit!”
Want to see your dog or cat in a future issue of BERGEN? Submit his or her photo and a brief description to rita.guarna@ wainscotmedia.com.
On a Bravo reality TV series, Emily Gorelik explores the world’s most romantic city on viewers’ behalf. But she’ll never forget her Bergen roots.
What’s been the craziest part of the reality TV experience?
Learning how to become com pletely vulnerable and allowing the cameras full access into my private life. Even through the ups and downs, it’s a dream to share this journey with the world. When producers approached you after finding you on social media, did you have any hesitations?
The idea of this experience was surreal! I was in awe that people genuinely were curious about the lives of Americans in Paris. It was a very fast process, so I didn’t get to have moments of hesitation. You learned a lot about fashion and interior design working with your mom. How has that given you the drive to succeed in the industry in Paris?
I spent my high school years shadowing my mom in her interior design business. I was thoroughly exposed to all aspects of the design world, and that made continuing in the industry a natural fit for me when I moved to Paris. My mother has taught me that anything is possible.
Did you know the other cast members before filming began?
It’s a small world here in the Paris expat community. So even if you don’t know everyone, you know someone who knows some one. I didn’t know all of the girls very well from the start. Getting to know them was less about filming and more about connecting with other women who are undergoing a similar life change.
What do you and the girls like to do in Paris when you’re not filming?
What has been the biggest “pinch me” moment?
Every day is a “pinch me” mo ment—whether I happen to pass by the Eiffel Tower on my way to school or I’m sipping a coffee by the brasserie on a warm afternoon. Most of all, it’s when I find myself aware of speaking in full French conversa tions, that I feel that sense of “OMG, I actually live in France and speak French. Am I Parisian now?” What do you miss most about New Jersey?
Aside from my family, I miss cer tain parts of the American lifestyle. For example, although I love the pace of life here in Paris and the “joie de vivre,” there are moments where I crave American efficiency, where I don’t have to wait for weeks for someone to fix my heater, or have to call eight different num bers to reach someone at my bank! What are your favorite spots in Bergen County?
I am a Bergen girl for life! Cross roads Deli in Bergenfield, Celebrity Bagels in Tenafly, Nonna Clemen tina and Rudy’s Pizza in Closter and Kiku in Paramus are all my childhood holy grails. Every time I’m back home, I must make a stop at each.
What’s up next for you, personally and professionally?
Before she was living a glamorous life in the 4th arrondissement of Paris—a life now being documented on Bravo’s newest reality series, Real Girlfriends in Paris—Emily Gorelik was a Bergen County girl with big dreams. Raised in Alpine, Gorelik, now 22, attended the last two years of high school online, allowing her to complete her school assignments on nights and weekends so she could work during the day at her mother’s interior design business, which she renamed Interior Productions in 2019. That same year, Gorelik uprooted her life in the tri-state area and halted her studies at New York University to move to the City of Light, where she’s pursued studies in design and business—and become a bona fide reality TV star.
Much of what viewers see on the show is what we enjoy doing even when we’re not in front of cameras—wining, dining, shop ping, museums, markets, dating. But one aspect that RGIP viewers don’t see much of is my studies and school life. I am a student here in Paris, studying business and luxury design management.
Since the show has aired, I’ve had a lot of exciting doors open up. I’m in my final year of studies, so I am looking forward to wrapping it up and finally being able to enter the professional world full time. I completed my fashion internship, and I’m expanding my mom’s de sign business here in Paris. I have also started fulfilling my growing passion in real estate. Aside from that, I’m still living my normal 22-year-old life in Paris, enjoying my friends, searching for love and exploring Europe any chance I get.
Real Girlfriends in Paris airs Mondays at 9 p.m. on Bravo—you can stream the entire season on Peacock.
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To improve memory and stay alert, smell rosemary. The essential oil was found to increase the heart rate, blood pressure and respiratory rates of study participants.
—Scientia Pharmaceutica
A study found that folks who ate fermented foods (kimchi, miso, yogurt, sauerkraut) for 10 weeks increased the number and diversity of their gut microbiomes, responsible for decreasing inflammation and increasing immunity.
—Stanford University
Research shows that COVID-19 vaccines are safe and effective at reducing the risk of severe disease. In addition, “risks to fertility or the ability to become pregnant after receiving a COVID-19 vaccine were disproven through clinical trials,” according to experts.
—American Medical Association
The next time you balk at having to vacuum, consider this: A large study found that folks doing regular household chores had 21 percent lower risk of dementia.
—Neurology
The number of children under the age of 5 who were overweight or obese in 2020.
—World Health Organization
Despite what Mom told you, there are times when it’s OK, even healthy, to curse. A study found that swearing increased the pain tolerance of subjects versus uttering non-curse words.
—Keele University
Getting lost in a good book can reduce stress by up to 68 percent. It’s better, researchers report, than listening to music or practicing relaxation techniques.
—University of Sussex
The percentage by which you can reduce your risk of genetically related coronary disease by eating right and exercising.
—New England Journal of Medicine
When you need a kidney transplant, the right treatment can help restore the quality of life you had before. As the largest kidney transplant center in the eastern U.S., Cooperman Barnabas Medical Center is at the forefront of kidney transplants. We created New Jersey’s first and only Living Donor Institute, and our living donor program is one of the nation’s largest. From creative donor matching to outstanding patient care, our comprehensive approach is designed to get you back to the life you should be living. Learn more at rwjbh.org/kidneytransplant
Family Promise of Bergen County helps to get families into homes and provides tools to get them out of shelters and into independent living situations. Dream Makers Mortgage Group is a proud monthly donor of Family Promise’s ‘Walk-In Dinner’ Program and other as-needed initiatives. Thanks to the dedication and commitment of Family Promise volunteers, the Walk-in Dinner program has not missed a single day. Even a global pandemic could not stop this program from delivering on its promise to feed our neighbors in need!
“Family Promise of Bergen County has been committed to feeding the hungry since 1991. Although food insecurity has always existed in Bergen County, the pandemic brought to light just how many families and individuals struggle to put food on the table. Thanks to the dedication and commitment of Family Promise volunteers and donors, the program has not missed a single day in 31 years and has served 1.25 million meals in that time. Prior to COVID, a different congregation, business, civic organization, or youth group provided and served the meal at the county shelter in Hackensack. Since March of 2020, all meals have been packed to-go and distributed to those in the community who are homeless or hungry. Even a global pandemic could not stop this program from delivering on its promise to feed its neighbors in need!”
Kate Duggan Executive Director of Family PromiseOnce we heard about Family Promise, we jumped at the opportunity to help! Their mission to support families and get them into homes directly aligns with our core values. Our name, Dream Makers Mortgage Group of Family First Funding LLC, was chosen carefully when branding our branch. We knew we wanted to make an impact by helping individuals and families finance their dream homes. We believe everyone should have the opportunity at homeownership, and we look forward to continuing our work with Family Promise to make that happen!
Whether or not your blood pressure is high, give your heart a break and cut down on sodium.
By Darius Amos
Have you checked the sodium content on your favorite packaged frozen meal lately, or on the can of soup you have for lunch? That bag of chips? Sodium (and sodium chloride, or salt) isn’t inherently bad—it’s a great natural preservative and flavor enhancer. But the way it’s loaded into many foods makes millions of Americans the salt-consuming equivalent of a boozing Bowery bum on a binge—even if they never go near a salt shaker.
Whether or not you’ve been diagnosed with hypertension (high blood pressure), chances are that you should cut back on salt. Excessive sodium intake causes the body to retain extra water, which means the heart has to work harder to pump blood. That can lead to higher blood pressure, which, if untreated, can boost the risk of heart attack, stroke, kidney damage and other health problems.
The American Heart Association recommends no more than 2,300 milligrams (mg) of sodium each day, the equivalent of about one teaspoon. For those with high blood pressure, the recommended limit is 1,500 mg per day. Yet the average American consumes about 3,400 mg of sodium per day, largely through prepackaged and processed foods.
Prime high-sodium offenders include soup, cold cuts, cheeses, condiments and even breads and rolls. If your weakness is pizza, keep in mind that the average slice contains 640 mg of sodium. And with Thanksgiving feasts and December holiday parties on the way, we’ll all be faced with even more tasty, salty goodies. A one-cup serving of mashed potatoes, for instance, carries 741 mg of sodium—so think before going back for a second plate.
The best defense against unwanted sodium is to eat fresh, home-prepared foods as often as possible, advises Angela Langner, a registered dietitian nutritionist at Ridgewood-based Nutrition Center of Bergen County.
Cooking at home puts you in control of recipes and allows you to choose healthy ingredients and monitor the salt used in dishes.
Good choices start at the grocery store. To avoid sneaky sodium, choose foods with labels that specify 140 mg or less sodium per serving, Langner suggests. Check ingredients lists for terms like sodium chloride, NACl, monosodium glutamate (MSG),
baking soda, baking powder and disodium phosphate. If those items are near the top of the list, it’s likely the foods are high in sodium. Even some foods that are considered “healthy” can contain elevated levels of sodium—one cup of cottage cheese, for instance, contains 819 mg.
“Buy fresh, frozen or canned vegetables with no salt or sauce added,” says Langner, adding to rinse canned products to wash off any salt. “If you’re buying packaged foods, look for items that say ‘low sodium or ‘no salt added.’”
Meats like poultry, fish, lean pork and beef should also be purchased fresh when possible. Cured, smoked and other processed meats often contain high amounts of sodium.
Be cognizant of the amount of salt used when you’re preparing meals. Though you don’t want bland dishes, turn when you can to alternative ways of making flavors pop. Lime, lemon and vinegar can add an acidic taste to meals, while garlic powder (not garlic salt), onion and other herbs and spices are also low-sodium substitute flavor promoters, Langner says.
“And when you use less salt while cooking,” she says, “each person can add a little bit more later at the table so that the dish is to their own tastes.”
Dining at a restaurant gives you less control of your sodium intake because you’re not preparing the food yourself. That, however, shouldn’t stop you from eating out—or from enjoying your favorite foods.
“Eat in moderation whether you’re trying to lose weight or reducing your sodium intake,” Langner says.
Many restaurants have online menus, so do your research and scan the offerings before you go out. But don’t be shy about asking your server about low-sodium dishes or requesting that little to no salt be added to your meal, she says. Do this not only with your main course, but also with side orders of veggies or rice. Another healthful option is to order fruit as a side item. And if an individual plate is too big, split it with someone else at your table.
As for takeout and fast food, these quick (and usually sodium-heavy) meals should be only an occasional treat, the Centers for Disease Control and Prevention recommends. If you already have hypertension, however, highly processed and saltrich fast food should be avoided.
While medicine can lower high blood pressure, certain foods are known to help as well. The antioxidants found in the following foods can keep blood pressure under control:
• Vitamin C: peppers, kiwis, broccoli, strawberries, citrus fruit
• Vitamin E: almonds, avocados, sunflower seeds, salmon
• Potassium: bananas, spinach, tomatoes, carrots, grapefruits
• Selenium: tuna, halibut, chicken, turkey
Source: Cleveland Clinic
Split pea, chicken noodle and minestrone are tried and true. But these three unique soups will hit the spot this fall.
Yields 4 servings
INGREDIENTS:
For the soup
• 1 piece ginger, roughly 1½ inches
• 1 piece turmeric, roughly 1½ inches
• 7 oz. parsnip
• 1¼ lbs. sweet potato
• 7 oz. mango (or 3 oz. dried mango, soaked in boiling water for 15 minutes)
• 2 Tbs. coconut oil
• 1 tsp. ground cumin
• 1 tsp. curry powder
• salt
• 2–4 Tbs. rice vinegar (or another pale vinegar)
• ground pepper, freshly ground
For the topping:
• 1–2 passion fruit (or a couple cubes of mango)
• 1 handful fresh cilantro leaves
• 1 fresh chile
• 3½ oz. banana chips
• 3½ oz. salted roasted peanuts
Finely chop the ginger and turmeric for the soup. Peel and dice the parsnip and sweet potato. Peel and dice the flesh of the mango.
Heat the coconut oil in a large saucepan. Sauté the chopped ginger and turmeric briefly over moderate heat, then add the parsnip and sweet potato and sprinkle with cumin and curry powder. Continue frying for about 3 minutes, then add the mango and 3 cups of water. Add a bit of salt and bring to a boil. Cover the pan, reduce the heat to low and simmer for about 25 minutes until tender.
Meanwhile, for the topping, slice the passion fruit in half and scoop out the contents. Roughly chop the cilantro, slice the chile diagonally into thin rings, removing the seeds if preferred. Purée the soup until smooth, then season with rice vinegar, salt and pepper. Divide between deep bowls and garnish with the chile, banana chips, peanuts, cilantro and passion fruit.
Serves 4
INGREDIENTS:
• 1¼ lbs. beets
• 2 celery stalks with leaves
• 2 small potatoes
• 1 onion
• 1 garlic clove
• olive oil
• 4 cloves
• 1 cups apple juice
• 2 cups vegetable broth
• 1 piece horseradish, roughly ¾ inch
• 1 apple
• 4–6 Tbs. sunflower seeds
• salt
• 2 Tbs. light tahini (or a pale nut butter)
• 1–2 Tbs. vinegar (or soy sauce)
Cut off the root ends of the beets. If the skin is unblemished, it can be left on; otherwise, peel the beets. Pluck off a couple of leaves from the celery and set aside to use as decoration. Peel the potatoes, onion and garlic. Finely chop the onion and garlic. Cut the beets, potatoes and celery into large pieces.
Heat some olive oil in a large saucepan. Fry the onion, garlic and cloves until fragrant and slightly browned. Add the beets, potatoes and celery and sauté briskly over high heat, stirring constantly. Deglaze the pan with the apple juice, scraping any delicious bits from the bottom of the pan, and pour in the vegetable broth. Reduce the heat to low, cover the pan and simmer for 20 minutes until the vegetables are tender.
Meanwhile, peel and finely grate the horseradish. Cut the apple into quarters and remove the core, then slice each quarter into thin matchsticks. Toast the sunflower seeds in a small dry pan over moderate heat then set aside.
Blend the cooked vegetables until completely smooth. Add some salt and the tahini then process again. If the soup is too thick, stir in some hot water. Season with salt, vinegar and possibly some more tahini.
Divide the soup between four deep bowls and garnish with the grated horseradish, apple matchsticks, sunflower seeds and celery leaves. Serve immediately.
Yields 4 servings
INGREDIENTS:
For the soup:
• 1 medium cauliflower
• 1¾ cups coconut milk
• 3–4 Tbs. rice vinegar
• 1 Tbs. light miso (shiro miso or lupin miso)
• 1 pinch green chili powder (or green curry paste)
• salt
• pepper, freshly ground
• optional: 1–2 Tbs. agave syrup (or maple syrup)
For the topping:
• ½ lemon
• coconut oil
• 2 tsp. mustard seeds
• 1 tsp. ground turmeric
Remove the leaves and the lower part of the stalk from the cauliflower. While keeping the cauliflower whole, separate four large florets, break them into small pieces and set aside for the topping. Place the whole cauliflower in a large saucepan, add the coconut milk and about ¾ cup of water, and bring to a boil. Cover the pan, reduce the heat to moderate and simmer for about 20 minutes until the cauliflower is very soft.
Chop the cauliflower into rough chunks in the pan. Add the rice vinegar, miso, chili powder and tsp. of salt and blend for 2–3 minutes until thick and creamy. Season with salt, pepper and possibly more rice vinegar. If you like a hint of sweetness, stir in some agave syrup.
To make the topping, cut four thin slices of lemon and squeeze the juice from the remaining lemon. Heat some coconut oil in a medium pan. Sauté the reserved cauliflower florets with the mustard seeds and turmeric over moderate heat until the florets are soft and turning brown and the mustard seeds begin to pop.
Deglaze the pan with the lemon juice, scraping any delicious bits from the bottom of pan. Divide the cauliflower and coconut soup between deep bowls and garnish each with a slice of lemon and some of the topping.
Foodies believe that six of the world’s most fiery dishes are also among its tastiest.
At Anchor Bar in Buffalo, N.Y., diners challenge each other to handle the “extreme heat” sauce, the variety that made the restaurant’s spicy chicken wings world-renowned. In the past, people who finished a bucket of those wings won a small prize. There’s a growing population of foodies who crave fiery food, especially here in North Jersey. Some are in it for the glory, others just like the taste. Then there are those who crave the rush—spicy food is known to release endorphins, a hormone associated with happiness. The recipes for these half-dozen dishes incorporate scorching amounts of peppers and chilies, and at their best they employ high-quality ingredients as well. Sample them if you dare.
Look beyond butter chicken and tikka masala on your favorite Indian restaurant’s menu and you’ll likely see a selection of vindaloo dishes accompanied by two or three pepper symbols. Most with delicate taste buds don’t dare approach—but they should! Vindaloo is a thick curry sauce originating from the Goa region in southern India and is based on a Portuguese meat marinade. It is often prepped with caramelized onions, coconut milk, vinegar, garlic, ginger, chickpeas, lentils and more than generous amounts of fiery curry pastes, chilies and jalapeños. The traditional Goan dish includes pork, though in other parts of India and throughout the world vindaloo can also come with chicken, goat, lamb or shrimp. Many Indian restaurants in Western cultures also add veggies and potatoes to vindaloo (aloo translates to “potato” in Hindi); however, the original Goan version does not include the starchy root vegetable.
Try it: Tabla Fine Indian Cuisine, Ridgewood
With food boasting funky flavors like dried fish, ginger and lemongrass, Thai cuisine is one of the most popular in the world. And foodies in the know—even those who sweat up a storm at the sight of peppers—can’t get enough of the country’s spiciest soup, tom yum goong. It’s believed to come from the region around the Chao Phraya River, where seafood was pulled to help create a broth. The hot-and-sour soup gets its unique taste from a healthy combination of kaffir lime leaves, lime juice, fish sauce, galangal root, lemongrass and other spices, while plenty of Thai chili peppers give it a potent heat index. For added flavor, it can be served with meats such as jumbo prawns and chicken.
Try it: Pimaan Thai Restaurant, Emerson
If you’re only familiar with hot dish, the popular Minnesota casserole, you’re in for an eye-opener. Though commonly believed to be a food from China, hot pot is a plate whose origins can be traced to Mongolia some 1,000 years ago. In its beginnings, the simmering stew was made using relatively inexpensive ingredients: vegetables, herbs, spices, proteins such as pork, chicken, fish and eggs as well as sesame, soy, chili and garlic sauces. Over time, however, cooks masked the low-cost (and sometimes low-quality) components by spicing up the recipe—literally—and adding Sichuan peppercorns. The peppercorns have a floral aroma and a spiciness that isn’t paralyzing to those with strong taste buds, though their lasting tingle on the tongue may make some mouths extra-sensitive. Restaurants today have picked up the spicy hot pot game, upping the ingredients to include fine Wagyu beef, Angus rib-eye and New Zealand lamb.
Try it: Wok Bar, Fort Lee
Considered one of this Caribbean country’s national dishes, it’s traditionally made with pork shoulder and fiery sauce ti malice. Depending on who’s making it (every family has its own recipe), the sauce is mainly comprised of apple cider vinegar, spicy pickled peppers, minced Scotch bonnet or habanero chili peppers and other herbs. Restaurants may serve it alongside a cool slaw or fried plantains, but it’s a fun dish to pick at and snack on at parties or at home.
Try it: Danielle’s Haitian Restaurant, Bloomfield
Unlike the aforementioned Buffalo wings, which draws its heat from a peppery sauce (Frank’s Red Hot, for instance), Southernstyle hot chicken is fried and coated in a super spicy paste primarily made with cayenne, sugar and butter or oil. It’s this fiery paste that gives each piece a dark, reddish hue that all but screams “eat at your own risk.” Also known as Nashville hot chicken, as it’s believed to have been invented by chefs in the Music City, the pieces can be eaten alone or as the star of a sandwich—cool pickles and soothing potato bread can be used to tame (somewhat) the blistering hot boneless breast or thigh.
Try it: Hot Chikn Kitchn, Paramus
In a country known for spicy foods, this thick stew is widely considered the national dish. The traditional recipe is likely hotter than tamed-down versions served in Western restaurants, such as the chicken-laden Doro wat. Much hotter. It’s made with a fragrant paste whose flamethrower ingredient is berbere, a brightred blend of spices including red chilies, peppercorns, turmeric, paprika and cumin. Doro wat is made with chicken, liver, gizzard and boiled eggs and is often served with injera, an Ethiopian flatbread, which is used to scoop up the sauce.
Try it: Mesob Ethiopian Restaurant, Montclair
Food photographers get paid serious dough to make meals look extra scrumptious so you’ll shell out at a grocery store or restaurant. But there’s another tribe of camera bugs among us who focus on edibles, and Instagram and other social media sites are their scrapbooks. They know there’s something hilarious in the universal human and animal penchant for eating—or hoping to eat—and the situations it can create. The nine smile-worthy photos here were taken and posted to social media by Bergen County residents.
Photo by @mama.cap in Allendale
It’s the tongue for us! Keri Capicchioni recently moved back to her hometown of Allendale from Florida to help take care of her elderly parents. And both she and her 10-year-old cat, Moo, were thrilled to be enjoying New Jersey bagels again. “Moo loves the veggie cream cheese in my Goldberg’s bagel,” Capicchioni tells BERGEN. “There’s no good bagels in Florida, so we’re happy to be back in New Jersey!”
Two-year-old Donovan has a seriously advanced palate for a toddler. To celebrate his first day of school at a local day care, dad Danny Leoncini made a celebratory family dinner of surf and turf—lobster legs and a good ol’ steak with a side of lemon butter. Donovan is ready to dig in!
Photo by @buddy_the_g0lden_ retriever in Elmwood Park Recognize Buddy Chrisomalis? He’s the official mascot and a member of the extended family of Steve’s Burgers in Garfield, owned by Steve Chrisomalis. Steve says this golden retriever loves the Steve’s Burger and fries, a classic item on their menu, and he’ll be coming around more and more at the restaurant to interact with customers. “The staff loves him and he loves people,” Steve says.
Matty Rock makes his own food rules. Because who says you can’t have pizza on Taco Tuesday?
The foodie influencer from Glen Rock enjoyed a pie (on a Tuesday) at Kinchley’s in Ramsey, one of Bergen’s best pizza joints, and of course had to share it with his 13K Instagram followers. “Their homemade meatball pizza is one of the best I’ve had,” he says.
Photo by @paige.merz in Rutherford
Even college athletes need to let loose and have a little fun. Case in point: Paige Merz and her pal, Gabby Sammarco, both play lacrosse at Felician University. They needed to get a calculator from Staples for a class, and stopped by at the farmers’ market next door, where they purchased this watermelon. Of course, a photo op ensued. “My friend Kayla Fox took this photo of us because we looked funny eating it,” she says. We’d have to agree.
by @sir_watson_of_ longfellow in Hillsdale Open wide! Watson, a golden and Labrador retriever mix, took a game of catch to the next level when he caught this watermelon in his mouth. His owner, Christina LloydWilliams, says this picture was taken during the summer at a neighbor’s pool party, where Watson got to enjoy two of his favorite things: swimming and watermelon. “Get in ma belly,” Lloyd-Williams captioned the photo. “Watson loves swimming, but he hates baths and the rain,” she says.
PIG Photo by @ouichef_ed in Teaneck Does this pic remind you of a scene in Hamlet starring Laurence Olivier? It’s one of Ed Adlawan’s favorite films. So, when the line chef was tasked with butchering the roasted pig at his sister’s engagement party in Teaneck, he had a little too much fun. “I was keen to reenact the scene where he had the skull in his hand,” says Adlawan. “Granted, I wasn’t saying the lines because I don’t remember them other than the famous ‘To be, or not to be, that is the question.’ But I asked my partner Heather Cunningham to take the picture, and the rest is history.” In the Instagram caption, he gave his first time butchering a pig a C- rating. Looks pretty good to us, though!
SLURPERS Photo by @bomrenata in Closter Spaghetti Friday has become a new tradition for the Bernardes family of Cresskill. Every Friday, Renata has a blowout appointment at Laveli Salon in Closter. After she gets her hair done, she and her 3-year-old son, Benjamin, go next door to Rudy’s Pizza and order a bowl of spaghetti with one meatball. “There’s a picture on the wall in the restaurant of Italian ladies eating pasta, and Benjamin always makes sure we sit there by the picture,” she says. “I guess that’s what inspired us to take this silly pasta picture!”
Any parent who’s introduced solid foods to a baby knows it gets real messy real fast. But Abhiraami Tharun embraces the mess. In fact, she started an Instagram page to document her son’s journey with baby-led weaning, a method of introducing cut-up, soft “adult food” to babies rather than purées, that’s all about getting dirty. This photo was taken at the
the then
“I
says his mama.
as a picky eater.”
Make sure you have stellar main dishes when you serve these healthy sides. Otherwise they’re liable to steal the spotlight.
Can a holiday meal be healthy? Sure it can, when thoughtfully prepared, nutritious side dishes accompany the entrée. Here, you’ll find recipes for three companion dishes worthy of a happy holiday feast. They’re recommended by dietitians in the Ridgewood-based Valley Health System, where 11 pros (eight for inpatients, three for outpatients) work closely with individuals to give them personal nutrition guidance designed to fit their needs, whether they’re concerned with weight loss, diabetes, cancer therapy, any of a host of other medical situations or simply the quest for robust health. So you can serve these dishes with the confidence that they’re “good for you”—and they’ve also passed an even more rigorous test. They taste great!
Serves 6–8
1 large butternut or kabocha squash, peeled and cut into 1-inch cubes
4 Tbs. olive oil, divided
2 heads garlic
2 Tbs. tahini
1 Tbs. white miso
1–2 Tbs. apple cider vinegar
1 Tbs. maple syrup
1 large bunch kale, washed and trimmed
1 bunch chard, spinach or other dark green, washed and trimmed sea salt, to taste
DIRECTIONS:
1. Preheat oven to 400°F.
2. Toss squash cubes with 1–2 tablespoons olive oil. Roast, stirring every 15 minutes or so until soft and caramelized (about 60 minutes). Set aside.
3. Slice pointy top of garlic cloves and rub about 1 teaspoon olive oil into each head. Wrap garlic and foil and bake for about 40 minutes, or until cloves are soft. Remove cloves and set aside.
4. Meanwhile, whisk together the remaining olive oil, tahini, white miso, apple cider vinegar and maple syrup in a small bowl.
5. Steam greens in a large pot with a little water until wilted.
6. Combine greens, squash and roasted garlic in a large bowl.
7. Pour sauce over vegetables and toss well to coat.
8. Serve warm or room temperature.
This recipe is a great way to add nutrient-rich seasonal produce to the table. Winter squash provides betacarotene, vitamin A and vitamin C, which have healthpromoting antioxidant properties. And it provides a festive pop of color!”
—Jessica Cording, registered dietitian and health coach, Valley–Mount Sinai Comprehensive Cancer Care
The pumpkin cauliflower risotto is a colorful and nutrient-dense combination of textures and flavors. The dish is fiber rich from the various vegetables and the added pumpkin seeds. It is a heart healthy option because of the use of olive oil, garlic and seeds. Plus, pumpkin adds beautiful color to the dish and is rich in beta carotene, vitamin C and potassium.”
—Janet Brancato, registered dietitian nutritionist, Valley Dining, Valley Health System
Serves 4
½ cup cashews, raw, soaked in water for 4 hours or more, then drained
½ cup onion, chopped (or frozen)
2 cloves garlic, minced (or frozen cubes)
2 Tbs. sage, chopped
2 Tbs. olive oil
½ cup vegetable broth, plus extra to thin if needed ¾ cup pumpkin purée
1½ lbs. cauliflower rice, frozen (about 5–6 cups) salt, to taste pepper, to taste
2 Tbs. chives, chopped ¼ cup pepitas (pumpkin seeds), raw
1. Soak cashews for 4 hours or overnight (a “quick” soak would be for one hour in hot water).
2. Chop onion, garlic and sage.
3. In a large sauté pan, sauté onions in olive oil over medium heat until soft and fragrant. Add garlic and sage and sauté an additional minute until fragrant.
4. Add vegetable broth, pumpkin purée and cashews. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Purée sauce in a blender, adding more broth as needed to thin. Add the sauce back to the pan. Stir in cauliflower rice and simmer until cooked through.
6. Season with salt and pepper to taste. Serve chopped with chives and pumpkin seeds.
Source: livingplate.com
Serves 8
½ cup raw cashews
3 white onions
¼ cup pecans, raw, finely chopped
3 Tbs. oat flour
1¾ tsp. salt, divided cooking spray
2 lbs. green beans, fresh, trimmed
1 Tbs. olive oil
3 cloves garlic, minced
1 lb. mushrooms, sliced
¹/8 tsp. nutmeg (a pinch)
1 Tbs. tamari
¼ cup white cooking wine pepper, to taste
½ cup unsweetened almond milk
1. In a medium bowl, place cashews and cover with hot water. Allow soaking for a minimum of 30 minutes.
2. Preheat oven to 475°F.
3. Thinly slice two onions. In a large bowl, combine sliced onions with chopped pecans, oat flour and ¾ teaspoon salt. Toss to combine.
4. Spread onions in an even layer on a baking sheet with cooking spray or lined with parchment paper. Spray the top of the onions with cooking spray.
5. Bake onions for 20–25 minutes, stirring halfway through, taking care that they do not get too brown.
6. Remove onions from oven.
7. Lower oven temperature to 350°F.
8. Blanch green beans in a small amount of boiling water for about 3–5 minutes. Remove from pot and run under cold water or add ice to stop cooking. Set aside.
9. Heat olive oil in a large skillet over medium heat. Chop remaining onion and add to pan. Cook for about 5 minutes.
10. Add garlic and mushrooms, cooking for another 10 minutes, stirring frequently.
11. Add nutmeg (if using), tamari, wine, 1 teaspoon of salt and pepper.
12. Simmer for about 5 minutes to allow flavors to combine.
13. Meanwhile, blend soaked cashews with almond milk or water in a blender or food processor until smooth and creamy. Set aside.
14. In a large bowl, stir cashew cream and ¼ of the baked onions. Add in green beans. Stir to combine.
15. To prepare, spread vegetable mixture into a large casserole dish. Top with remaining baked onions.
16. Bake at 350°F. for about 20 minutes.
17. If onion topping is already brown, cover with foil for the first 10 minutes of baking.
18. Remove from oven and serve hot.
Source: livingplate.com
I like this updated version of the green bean casserole using almond milk instead of a cream-based soup, offering less saturated fats and a dairy-free option for those who need it. The sodium content of the recipe is reduced using tamari instead of soy sauce. It is a delicious and heart-healthy version of the original. Green beans are fiber rich, and contain vitamin C, vitamin K and folic acid.”
Janet Brancato, registered dietitian nutritionist, Valley Dining, Valley Health System
Lobster benedict and wild boar pasta are now on the menu as a Bergen restaurant marks its third birthday. So what’s your occasion for trying them at home?
Not many 3-year-olds merit the label “sophisticated,” but that’s Stern and Bow restaurant. For three years now, the eatery has been offering eclectic regional dishes, “accented” with seafood specialties, to some of the most discerning palates that ever clustered in Closter. This fall it’s celebrating Birthday Three by adding two special dishes developed by chef Ingrid Wright: wild boar paccheri for dinner (paccheri is a tubular pasta) and lobster benedict for brunch.
It’s rare for a restaurant to reveal the secrets of preparing a trademark dish—especially a brand-new one. But when BERGEN asked Stern and Bow if we could share with our readers the recipes for these two new dishes, owner Russell Stern generously complied. You’ll find them here. So enjoy these dishes at the restaurant, or wow your guests with them at your next brunch or dinner party. And who knows what delights future anniversaries will bring?
“Time flies,” says Stern, “when you’re having fun.”
n 5 lbs. wild boar cut into medium cubes, marinate overnight with salt, pepper, thyme, 2 cloves minced garlic, 1 white onion n 1 red bell pepper n 4 sticks celery n 5 cloves garlic n 1 lb. plum tomatoes n 1 Tbs. tomato paste n 1 cup heavy cream n 1 gallon beef stock n 1 cup white wine n chopped parsley and basil, to taste n salt and pepper, to taste n 2 bags paccheri pasta, cooked for 18 mins.
In a large hot pot with oil over medium heat, cook the meat until brown on all sides for about 3 to 4 minutes. Add onions, carrots, tomatoes, garlic, pepper and celery. Allow 10 minutes of cooking and deglaze with the red wine. Let simmer for 5 minutes, constantly stirring in the wine.
After 5 to 7 minutes, add the stock and let it simmer for 3 hours.
After meat is tender, add heavy cream and let it cook till the meat is super soft. Add salt and pepper to taste. Finish with chopped parsley and basil.
INGREDIENTS
n 8 organic eggs for poaching n 4 oz. butter n 4 egg yolks n 7 grain bread, 2” slices toasted n 2 cooked lobsters, 1½ lbs. each, cut in half, remove the meat n mixed greens
For the benedict sauce n 4 egg yolks n 1 Tbs. lemon juice, freshly squeezed n ½ cup unsalted butter, melted (1 stick = 4 oz.) n pinch cayenne n pinch salt
Poaching the eggs
Bring a large pot of water to a boil, then reduce to low (or turn off the heat). Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl. Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes. Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and doubles in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Place the bread on a plate. Toss the mixed greens in a bowl with hint of salt, pepper and olive oil, then put on bread. Place ½ of the lobster meat over the salad, then place two poached eggs over the lobster. Pour the sauce over and serve.
Strip away the fuss and the fancy trappings, and you realize that winemaking begins with farming, an earthy, unpretentious practice, rooted in the rhythms of the seasons. It depends on nature’s cooperation— on clean water and healthy soil, on robust vines and pristine fruit. No wonder, in an industry known for reds and whites, so many properties
are going “green.”
The shift is evident around the globe, from emergent wine regions in the Southern Hemisphere to oldworld appellations in northern Italy: Sustainability is the order of the day, as wineries embrace innovative measures that allow them to tread more lightly on the land. Beneficial to the environment, the results are also good for consumers, giving rise to wines that are uniquely expressing of their surroundings. Here are three ecominded wineries, their flagship labels—and info about how Bergenites can get their hands on them.
In 1995, Robert Mondavi and the Chilean vintner Eduardo Chadwick collaborated on a pioneering project. Their goal: to produce a world-class Chilean wine, handcrafted in the manner of a Bordeauxstyle blend. On a sun-kissed hillside in the Aconcagua Valley, less than 20 miles from the Pacific Ocean, the pair began cultivating Cabernet Sauvignon, Cabernet Franc, Petit Verdot and other classic red varieties. But to give these Gallic grapes a vivid sense of origin, they made their vineyards biodynamic, which is like organic, only more; it limits outside interference by drawing on natural materials from the property itself. In that way, Seña operates as a self-contained ecosystem, using sprays and fertilizers made from its own composted materials. Along with healthier soil, the approach creates a robust canopy, with resilient vines that can stand up better to drought and heat, and fruit that speaks directly to its terroir.
Flagship wine: Seña 2019. $125.
Tasting notes: This reddish-purple wine lives up to its looks with complex aromas of dark berries and plum. Those same traits are apparent on the palate. This is lush and elegant wine that marries well with hearty roasts but also drinks beautifully on its own.
Buy it: Total Wine & More, River Edge, 201.968.1777
VILLA MARIA, NEW ZEALAND.
With its low population density, high levels of government regulation and large swaths of postcard-worthy open spaces, New Zealand has a reputation for clean, green living. Not for nothing is the country’s tourism slogan “100 Percent Pure New Zealand.” Against this backdrop, Villa Maria is right at home. Founded as a small Auckland operation in 1961, the winery has gained a global reach, but its carbon footprint keeps shrinking, thanks to recycled glass in its bottles, organic practices in its vineyards and an all-electric fleet of forklifts, in place for the past 11 years. The winery’s packing suppliers are all located within 10 miles of the bottling plant, further minimizing environmental impact. On track to eliminate every bit of waste it sends to landfills within the next three years, Villa Maria also expects to run on 100-percent renewable energy by 2035. Flagship wine: 2014 Villa Maria Ngakirikiri Cabernet Sauvignon. $100 Tasting notes: Intense aromas of plum and cassis give way to concentrated dark berry flavors in a lush-textured, full-bodied wine that will only gain in complexity from cellaring over the next 10 to 15 years.
Buy it: Gary’s Wine & Marketplace, Closter, 201.297.5000
ENDRIZZI WINERY, ITALY.
Located in Trentino, in the shadow of the Dolomites, Endrizzi fertilizes the old-fashioned way: without chemicals. Manure and other organic materials are used instead. Herbicides have no place on the property either; weeds are kept at bay through cutting and plowing. Pests are managed naturally too. With nest boxes clustered throughout its vineyards, Endrizzi is a haven for chickadees, redstarts, sparrows, robins and bats, which gobble up leafhoppers, grapevine moths and other undesired insects. To protect against fungi and powdery mildew, copper, sulfur and other naturally occurring elements are employed. These and other practices took root at Endrizzi in the 1980s, long before sustainability became an industry buzzword. In the decades since, the winery’s eco-friendly commitment has only deepened. To preserve water, irrigation only happens in extreme emergencies, and harvesting is humanpowered: Every grape on property is handpicked.
Flagship wine: Endrizzi Masetto Privé, $85.
Tasting notes: With a golden straw color and fine bubbles, this elegant sparkling wine is complex and savory, with a long, delightful finish. It’s excellent with aged cheeses, roast duck and light roasts. Buy it: endrizzi.it
After tasty food, décor with taste is a restaurant’s greatest draw. These 8 eateries are sure to please your hungry eyes.
It seems everyone has a tale of discovering a ramshackle, hole-inthe-wall restaurant that turned out to have amazing food. Mostly, however, when we dine out we’re on a quest for visual as well as gastronomic satisfaction. We want to please all our senses, and Bergen County’s eateries don’t disappoint.
These eight fine dining establishments, some new, some longstanding, have it all—exceptional food, amazing drinks, top-notch service and yes, beautiful décor that is more than just “the icing on the cake.” You could swear the enticing surroundings make everything taste better, from the appetizers onward.
Your home library or a cozy local eatery? It’s hard to tell when you walk inside this Bergen restaurant, which has been serving the community since 1992. Its décor suggests a swanky private club— there’s even a live saxophonist on the weekends. The menu features eclectic twists American favorites, as well as more than 200 bottles of wine that pair with them beautifully. (The wine list helped Esty Street nab its coveted Wine Spectator magazine Award of Excellence.)
We’re not saying the best part about Rustica is its original artwork at every turn, but we’re not not saying that either. The menu at this Cliffside Park is Italian-meets-American, and don’t get us wrong—the food is great and the cocktails are next-level. But the vibes here are spectacular; design details include mixed mosaics, framed portraits, wooden beams, tiled floors and distinctive décor such as newspaper-printed wallpaper. There’s also on the weekends, plus Rustica has Skylight Garden, which features outdoor dining by twinkly lights and heaters.
Chef Peter Loria’s famous restaurant has a bevy of spaces in which customers can dine—pictured is the main dining room, inspired by the paintings of Henri Matisse, with a vaulted ceiling, colorful chandeliers and furry chic dining chairs. Other options are the “front dining room,” which we imagine is what the inside of a genie’s bottle looks like (those jewel tones!), and the outdoor European Garden adorned with umbrellas and sparkly lights.
This family-owned, Mediterranean-inspired seafood spot is a sight to behold from the jump, with cascading white florals and lush greenery adorning the entranceway, as well as the tented outdoor dining area, which was created in 2020.
But the real pièce de résistance here is the Oceanos cellar, where an exclusive group of no more than six guests can dine with a backdrop of rare whites and reds from around the world. Hoping to host a bigger party? The Nikolaos Room (named after one of the co-owners) features rich mahogany décor and can accommodate larger groups of up to 50. But whether you dine privately or not, your meal at Oceanos will feel almost like a Mediterranean escape.
The Ho-Ho-Kus Inn, a 1796 private mansion, is on the National Register of Historic Places and now thrives as the centerpiece of the borough. Its multiple dining rooms each offer a different vibe, depending on your mood and your party—there’s elegant, social, cozy and casual. You could also say it has presidential appeal, as former President Richard Nixon dined here regularly when he lived in nearby Upper Saddle River (A framed photo of George Washington in the bar room reminds you of our Founding Fathers too.)
The long and storied history of the Ivy Inn is something you feel once you pull into the parking lot. The mid-sized building has ivy hanging along the walls, and there’s a similar comfortable sense of tradition inside. In the 1870s, this building served as a stagecoach inn with six guest suites and a bar—these have since been refurbished and turned into multiple cozy dining rooms. The “new” design (completed in 1997) features the brick fireplaces and cherry beams from the original inn, as well as a revamped horseshoe bar. It’s a romantic spot where you can enjoy a delicious American meal with your significant other, family or friends.
The tranquil location on Barnstable Court is an indication of what to expect once you step inside chef Jamie Knott’s award-winning restaurant, easily one of the most romantic in the state. Knott and his culinary team transformed a little red barn into a chic, rustic dining room with wood beams, lighting that sets the mood and a mezzanine reserved for special occasions. The curved “mirror, mirror on the wall” befits this strong claimant to the title fairest restaurant of them all.
This farm-to-table Italian restaurant is one of the newer spots on our list, but Sofia has been holding its own on the Bergen County dining scene. It features fresh, local ingredients and offers pasta, pizza, steak, seafood and more. Floor-to-ceiling windows and a garden room mean this place is abundantly blessed with natural light, and its mosaic-tiled bar is stocked with “top shelf” liquor (literally). Downstairs is one of the area’s only speakeasy-style cigar bars and lounges, which has a feel similar to that of the main dining area. P.S.: Since the pandemic, the outdoor “Piazza Sofia” has replicated the awesome indoor ambience outside.
When it comes to restaurants, we Bergenites are spoiled. There are fine spots here—and a culinary capital right across the Hudson. But if we limit our gourmet travels to the most obvious dining hubs, we miss out. Other cities—including the five described here, listed east to west from Portland to Portland—are also rewarding places to take your taste buds for a visit. And when you’ve finished eating, there are local attractions to check out too.
PORTLAND, MAINE, POPULATION: 66,706.
The taste: When it comes to a foodie scene, this small New England city punches above its weight. You’re not wrong to expect topflight lobster, oyster and scallop dishes—this port city benefits from the nearby, seafoodrich northern Atlantic Ocean. With an abundance of fresh fish, restaurants specializing in Asian cuisine are surefire hits. But that’s not all: You’ll find plenty of skilled bakers (Warning: Montreal-style bagels rule here!), craft brewers and other culinary pros here as well. After meals: The waterfront is full of working fishing wharves and former warehouses that have been converted into trendy shops and restaurants. You can appreciate other old and historic buildings in the city’s West End, where Victorian-era homes such as the Victoria Mansion museum, stand. And if you’re a fan of lighthouses, the Portland Head Light and Bug Light structures along the harbor are worth a visit.
CHARLESTON, SOUTH CAROLINA.
POPULATION: 137,041.
The taste: New Orleans may be everyone’s Dixie culinary go-to, but South Carolina’s largest city isn’t far behind. Charleston is proud of its local Lowcountry cuisine, a variety that closely resembles Cajun cooking and features an abundance of fish, shrimp, crabs, oysters and similar creatures of the sea. And you can’t go wrong with either boiled or fried seafood— the dishes are delicious. Shrimp and grits, long considered a simple breakfast combo, is a city staple, and chefs here often give the dish a boost by adding pimento cheese, veggies and herbs. Many of the city’s trendy eateries and Food Network favorites are also known for warm buttery biscuits (smothered in sausage gravy), barbecue and she-crab soup—a creamy bisque with a splash or two of sherry. After meals: Take a walking tour to burn off calories and to see the city’s centuries-old mansions and cobblestone streets. From the 10-acre Waterfront Park and its famed pineapple fountain to the 14 painted homes of iconic Rainbow Row, there are plenty of sights to enjoy between gourmet delights.
New York, Chicago and LA have no monopoly on great eating. Try one of these other gourmet destinations—and see its sights.
PITTSBURGH, PENNSYLVANIA.
POPULATION: 301,286.
The taste: Folks here enjoy Midwestern-style comfort foods, so it’s not a surprise that the Steel City’s restaurants pack their menus with big servings and flavors. The most iconic eatery in town is Primanti Brothers, a sandwich shop whose over-the-top creations earned it an “American Classic” designation from the James Beard Foundation. Beyond sandwiches, the city has a diverse assortment of restaurants specializing in Greek, Spanish and other Eastern European cuisines. (Pierogies are a must-try!)
After meals: Art lovers will appreciate a stroll through the Carnegie Museum of Art and the Andy Warhol Museum as well as the Phipps Conservatory and Botanical Gardens. And it fits that the city where Heinz ketchup was created is home to the Big Mac Museum.
TUCSON, ARIZONA.
POPULATION: 545,340.
The taste: You’ll get a true sense of Southwest flavor in this city, just 70 miles north of the border. Much of Tucson’s cuisine is influenced by Mexico—restaurants with tasty mole and distinct mesquite tastes are abundant. But there’s more to eat than tacos and enchiladas: The growing food scene has attracted top Japanese and Chinese eateries as well as farm-to-table restaurants.
After meals: A desert landscape dominates the area, but that doesn’t mean there’s nothing to do in town. Saguaro National Park is home to majestic saguaro cacti and ancient petroglyphs, while the Arizona-Sonora Desert Museum is a showcase for the land’s unique gardens and wildlife.
PORTLAND, OREGON.
POPULATION: 650,380.
The taste: Personal finance site WalletHub ranked this Pacific Northwest burg the No. 1 foodie city in the U.S. based on affordability, availability and diversity. While the city doesn’t have a signature dish like Boston’s clam chowder, it has emerged as a dining destination because of its experimental and fusion restaurants and the large selection of hipster menus in town. On one side of the city, you’ll find places serving a mashup of Thai and Southern barbecue, while a mainstay like Voodoo Doughnuts draws locals and tourists alike with inventive flavors such as bacon and bubblegum.
After meals: The Portland Japanese Garden and the Lan Su Chinese Garden are oases in the middle of a fast-growing city, as is the International Rose Test Garden. This garden within Washington Park justifies Portland’s nickname as the City of Roses with more than 10,000 rosebushes of roughly 650 varieties—it attracts 700,000 visitors each year.
For most residents of our affluent county, temporary difficulties in finding certain food items are a nuisance, but for some they mean actual suffering. By
They were a portrait of the pandemic: photo after photo of yawningly empty supermarket shelves, as shortages led to hoarding, which aggravated shortages, which prompted ever more fevered hoarding. Those days are gone, but shortages persist. Last month, shoppers in some Bergen supermarkets were challenged to find unflavored seltzer or their favorite brand of diet cola, thanks to a nationwide dearth of carbon dioxide, the source of sodas’ fizz. At the same time, avocados were in short supply, reflecting the drought that plagued Mexico’s farmers.
“You could get avocados, but they were the watery kind, from Peru,” says Hackensack resident Carol White, who notes that, at least in her local ShopRite, Mexican avocados are once again in stock (or were, at the time of this writing in early October).
This summer’s intense heat and accompanying drought affected other crops as well. On its website, the fruit and vegetable distributor Riviera Produce in Englewood noted that heat has had an impact on the supply of potatoes, rendering them not only scarcer but also smaller. Karen Toufayan of Ridgefield’s pita supplier Toufayan Bakeries notes that wholesale and
retail bakers nationwide are experiencing a shortage of imported ingredients, including baking powder, gluten, spices and seeds. And if you’ve been having trouble locating your favorite vintage, the likely culprit is a shortage of glass bottles, which have been siphoned to pharmaceutical companies for the storage of vaccines.
Still, for most consumers, these spotty shortages are small potatoes—annoying, yes, but hardly dire. (The one exception to that is the undersupply of baby formula that made headlines in the spring of 2022 and is now beginning to ease.) But one group of Bergen County consumers has been hit particularly hard by what might be called rolling food shortages: the 62,000-plus residents who depend on the county’s food banks and pantries to feed themselves and their families.
Dumont’s The Food Brigade channels food to those in need through a variety of programs, including a food pantry, and over the past several months the nonprofit has struggled to find enough meat to feed the 500-plus people who depend on it. “We’re a local distribution agency for the United States Department of Agriculture,” says President and Cofounder Karen DeMarco, “and we’ve just gone through a two-month period when there was no meat available through their program.” The Food Brigade has also seen a decline in canned meat and fish, including chicken, tuna and salmon, which means its clients have had to rely on canned foods that contain meat, such as chicken chili and beef stew. In addition, DeMarco says, dairy and eggs have been in significantly shorter-than-usual supply. The meat shortage has hit many of Bergen’s food pantries, including Englewood’s Center for Food Action (CFA), which is also experiencing shortages of cereal and even pasta. And at Table to Table, the Hasbrouck Heightsbased food rescue that redistributes surplus food from restaurants, grocers and suppliers and delivers it to food-insecure families and individuals, the dearth of meat has taken on greater significance as the holidays approach. “We’ve already been told by one of our donors not to expect turkeys this year,” says Julie Kinner, Table to Table’s executive director, “and that’s very distressing to us.” For
those who depend on the nonprofit, she explains, a turkey isn’t just a holiday tradition; it can feed a family for multiple days. “It’s something people depend on and get excited about,” she says, “and I’m nervous about it for this holiday, because I don’t know what’s going to happen.”
While the deadliness of the pandemic has waned, many of its effects are still with us, including issues plaguing the global supply chain and a worker shortage that’s affected multiple sectors of the economy, from farming to food processing to transportation. Transportation, says DeMarco, “has become a huge problem, in part because of rising prices. Instead of sending out a half-filled tractor-trailer, companies are waiting until a truck is full to send it out. So what happens is you have a lot of feast and famine—you’ll get
families; as of early October, that number has increased to 500. In fact, food banks and pantries all over the county report significant increases in the number of clients they serve. The most obvious culprit: inflation. In the first quarter of 2022 alone, the amount the average American spent on groceries jumped 4.5 percent. “When you have people who can barely make ends meet on a regular basis and then they go to the grocery store or the gas station and there’s a 30-percent increase in prices, they don’t have the extra income to cover it,” says Cheryl Sorabella, board president of the nonprofit Social Service Association of Ridgewood & Vicinity. And of course, food and gas aren’t the only commodities affected by inflation: Everything from clothing to cars has seen a steep jump in price over the past two years, and those increases are hardest on low-income families. And this is happening just as moratoriums on rent and other housing expenses are being lifted, squeezing those families even more.
a huge amount and then, suddenly, there’s nothing.” Shortages in the availability of packing material trickle down and result in a shortage of foods that need to be packed in order to be shipped, such as meat, milk and eggs.
As noted earlier, heat and drought have affected both food yields and quality. And an avian flu epidemic, which swept through poultry farms in 40 states beginning in early 2022, is still causing shortages of chickens and turkeys in much of the U.S. Individual consumers can navigate shortages more deftly than food pantries: When you can’t find turkey cutlets in the meat aisle, you can easily substitute chicken or forgo poultry altogether and opt for salmon filets. Food pantries, on the other hand, depend largely on food donations and can’t easily pivot when the supplier calls and says there’s no meat available this week.
Starting in May of this year, The Food Brigade began to see an increase in the number of people visiting its pantry. Previously, it had been feeding some 330
But while need has risen, donations to food pantries have actually decreased. “We’re not getting as much donated as we were in the past,” says Nancy Dreszler, director of the Social Service Association, “so it’s hard for us to keep the shelves full, and we can’t keep high-value items like the canned proteins on the shelves.” A shipment of boxed milk, for example, generally disappears in a matter of hours. Dreszler suspects that inflation has affected donors as well as recipients, a suspicion echoed by Table to Table’s Kinner. “I think a lot of our donors are giving less just because they have less,” she says.
Perhaps donations have decreased partly because so has the visibility of hunger. In early 2020, we were exposed to news articles about swelling lines at food banks, and the public responded. “During the pandemic,” says Sorabella, “we had so much food. We were getting a lot of donations and a lot of volunteers.
had farming resources that would bring us big boxes of produce. And a lot of that dried up as people started to go back to their
got busy and forgot.” Many of those people also must have assumed that, as their own lives approached a return to normal, the exigencies of the pandemic must also be receding. Clearly, for many Bergen residents, that simply isn’t true.
We
lives and
“Instead of sending out a half-filled tractor-trailer, companies are waiting until a truck is full to send it out. So what happens is you have a lot of feast and famine—you’ll get a huge amount and then, suddenly, there’s nothing.”
—Karen DeMarco, president, The Food Brigade
When there’s not enough, “more” is always a pretty reliable response, and certainly the pantries and food nonprofits are happy for every donation they get. But to have the most impact, not just on shortages overall but on specific shortfalls (of meat, poultry, eggs, cereal, holiday turkeys and whatever else may be in short supply in the months to come), consider donating cash. Money allows the nonprofits to buy specifically what they need, or a reasonable substitute, rather than waiting for that truckload of milk that may never arrive. In addition to cash, supermarket gift cards are always welcome. In fact, many pantries are substituting them for turkeys in their holiday gift baskets, so that recipients can go out and buy turkeys on their own—a plus, because they can choose the size they need or opt for a ham or a frozen lasagna if they prefer.
If you choose to give food rather than cash or gift cards, check your local pantry’s website; some list the items they’re most in need of, which, given the problem of shortages, can change from week to week. And favor quality over quantity: canned fish or meat, say, over ramen noodles. DeMarco cautions against buying oversized items. “We don’t need one giant jar of peanut butter,” she says. “We’d rather have five small jars so we can feed more families.”
While inflation could be slowing, most economists project that it will be around for the next couple of years, so the pantries’ needs are unlikely to go away any time soon. The lines of vehicles that were so prominent in 2020 have been replaced by lines of human beings— harder to see unless you’re actively looking for them. But the need is no less concerning.
“I think that people are getting tired of hearing about food insecurity because it was such a big thing during the worst of COVID,” DeMarco says. “But it’s bigger now, it’s more of an issue, because people aren’t getting any additional help.” That’s why it’s more important now that those of us who have enough, or more than enough, overcome our “food insecurity fatigue” and step up to be the help that’s needed.
Roasted turkey, stuffed turkey or not a turkey at all, these delicious Thanksgiving recipes will make your bird the star of the show.
Yields 10 servings
n ▢15 lbs. whole turkey (save the gizzards to use for a gravy) n ▢1½ cups unsalted butter, softened to room temperature n ▢1 Tbs. olive oil n ▢1 bulb garlic, divided use n ▢3 lemons, divided use n ▢¼ cup fresh parsley, chopped n ▢¼ cup fresh sage leaves, divided use n ▢3 sprigs fresh rosemary, divided use n ▢3 sprigs fresh thyme, divided use n ▢salt and pepper n ▢2 yellow onions, chopped in half
Preheat the oven to 325°F. Bring the top rack lower to allow the turkey to be put into the oven in the lower half of the oven.
After your turkey has come close to room temperature. Remove any gizzards inside the turkey cavity. Pat the entire turkey dry with a paper towel. The bird needs to be as dry as possible. Add turkey to a roasting pan with a rack.
In a small mixing bowl, add the butter, olive oil, 2 chopped garlic cloves, zest and juice from 1½ lemons, parsley, 2 tablespoons chopped sage leaves, 1 tablespoon chopped rosemary leaves and 1 tablespoon chopped thyme leaves. Mix ingredients well to create an herb butter.
Lift a little of the skin covering the breast and gently push your fingers under the skin of the turkey as far as you can without ripping the skin. It’s important to keep the skin from tearing so don’t rush this step.
Take half of the herb butter and stuff under the skin. Evenly spread the butter underneath the skin (this is why it’s important to keep the skin intact, you want to keep the butter inside adding moisture).
After that, take the remaining butter and spread all over the outside of the turkey, including the breasts, legs and wings.
Lift the bird and salt and pepper inside the cavity. Stuff the remaining lemon halves, onion halves, the rest of the herbs and garlic cloves (peeled and smashed) inside the turkey.
Tie the two legs together with kitchen twine. This step is optional if you don’t have any. It just makes for a prettier presentation after roasting but is not absolutely necessary.
Put the turkey into the oven, uncovered, and roast for 3¾ - 4¼ hours. The turkey will be done when the thermometer reads an internal temperature between 165°F-170°F (remember to insert the thermometer into the thickest part of the turkey without touching a bone).
Remove the turkey and make a tent out of foil to cover.
Allow the turkey to rest in its own steam for a minimum of 30 minutes. This is important to keep a nice moist turkey.
Carve, removing legs first, then the breasts (keeping them whole), then slicing after.
Turkey is a great source of lean protein that’s rich in B vitamins such as B6, B12 and niacin, as well as minerals iron, magnesium and zinc. As the familiar lyrics in the song by Simon & Garfunkel said, ‘parsley, sage, rosemary and thyme,’ these are great flavor enhancers with their own nutrient profiles that provide delicious seasoning without additional fat or salt.”
—Jackie Baumrind, registered dietitian, Nutrition Empowered, Norwood and Tenafly
Yields 6 servings
n 3 lbs. boneless turkey breast, skin removed n ▢1 tsp. salt n ▢½ tsp. pepper n ▢2 Tbs. olive oil, divided n ▢2 medium onions, divided n ▢2 large cloves garlic, minced n ▢2½ cups cubed day-old bread, or stuffing bread n ▢½ cup dried cranberries, soaked in hot water for 1 minute and drained n ▢½ cup chopped pecans, toasted n ▢2½ Tbs. chopped fresh sage, divided n ▢2½ cups chicken broth, divided n ▢1 cup apple cider n ▢3 Tbsp cider vinegar n ▢1 tsp. cornstarch, dissolved in 1 Tbs. cold water
Preheat the oven to 375°F.
Butterfly the turkey breast by slicing the meat horizontally, cutting almost to the other side. Open it like a book and place it between two sheets of plastic wrap. Pound with a meat mallet to a thickness of about ½ inch and season on both sides with salt and pepper.
Chop one onion and thinly slice the other onion into half-moons. In a large skillet, heat 1 tablespoon oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, 2 tablespoons sage, and about ½ cup broth (stuffing should be moist, not wet). Cook over low heat for 2 to 3 minutes, then remove from the heat.
Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine.
Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1½ cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part. Remove from the oven, transfer to a cutting board and cover with aluminum foil.
In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth (½ cup), vinegar and 2 teaspoons of sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.
Remove the twine from the turkey breast and cut it into slices. Serve with the gravy on the side.
Cranberries are high in vitamin C and antioxidants that boost your immune system, as well as ursolic acid, which has anti-cancer benefits. Instead of sugar-sweetened cranberries, make sure to get the apple juice-sweetened version.”
—Amy Vespa, clinical nutritionist, Amy Vespa Nutrition, Franklin Lakes
Yields 8 servings
INGREDIENTS
n ▢1 capon, 6 to 8 lbs.
n ▢½ small yellow onion, peeled
n ▢1 medium carrot
n ▢1 stalk celery with leafy top n ▢4 to 5 sprigs parsley
n ▢2 cloves garlic, peeled n ▢½ cup white wine
n ▢olive oil
n ▢salt and freshly ground black pepper
n ▢cheesecloth and kitchen twine
Remove the capon from the refrigerator 30 minutes prior to cooking. Preheat the oven to 450°F and coat a roasting pan and rack with nonstick spray.
Cut the onion into 2 wedges and chop the carrot and celery into 3 or 4 pieces each. Place them in the center of a square of cheesecloth, add the parsley and garlic and gather up the edges to make a bag. Secure with kitchen twine.
Season the cavity of the capon with salt and pepper, then place the bag of aromatics inside.
Truss the capon by looping a length of twine under the tailbone and around the ends of the legs, cinching in the center to bring them together in front of the cavity. Fold the wing tips under and position the capon on the roasting rack.
Drizzle the capon with olive oil and use your hands to rub it in, being sure to get in between the legs and the body. Season liberally with salt and pepper.
Add the wine to the roasting pan along with enough water to bring the depth to about ½ inch.
Roast the capon for 30 minutes at 450°F, then lower the temperature to 350°F. Baste the capon with the pan juices and return to the oven.
Continue roasting, basting every 15 minutes, until an instant read thermometer placed in the thickest part of the thigh registers 165°F. Total roasting time (including the 30 minutes at 450°F) for a 7 lbs. capon should be about 2 hours (17 minutes per pound).
Allow the capon to rest for 15 minutes before carving.
—Amy Vespa, clinical nutritionist, Amy Vespa Nutrition, Franklin Lakes
Use those celery leaves! They are high in calcium, which is necessary for strong bones, as well as heart health. Calcium can help lower blood pressure and cholesterol.”
Stevens & Lee is proud to be a part of the Bergen County community. Established locally in May 2020 as part of the firm’s strategic plan, the Bergen County office has since experienced substantial growth, and provides a complete range of high-end legal services to local, regional and national clients.
Practicing in this region for decades, our Bergen County team has a well-established reputation for tireless client advocacy and value-driven service. We believe that helping local clients to achieve their goals and utilize relationships we’ve fostered through Bergen’s business networks serves to strengthen our community and contributes to a more vibrant business market.
Our team is comprised of highly experienced lawyers and professionals who have long represented clients in a wide range of industries operating here, in neighboring New York, across the country
and internationally. The team provides counsel in transactional, tax and other corporate matters, as well as in litigation and intellectual property, including specialized services, such as patent law. With each representation, we partner with clients to assist them in advancing their business goals.
Given the talent, expertise and sense of community instilled in our Bergen County team, Stevens & Lee is uniquely positioned to serve business clients within this key market. With 17 offices – including those in Bergen, Princeton and New York City – and 185 lawyers, Stevens & Lee is among the 250 largest law firms in the country.
Stevens & Lee is the cornerstone of The Stevens & Lee Companies, a platform of affiliated professional service firms which provides a full range of legal, investment banking, financial advisory and government consulting services.
TO HELP YOU FIND SOME OF THE BEST ATTORNEYS IN BERGEN COUNTY, across 34 different specialties, BERGEN magazine commissioned Professional Research Services (PRS) of Troy, Michigan to conduct a peer-review survey of hundreds of practicing and active lawyers across the county. They were asked to select peers whom they deem are the best within their specialty areas and whom they would seek out for particular legal needs.
PRS checked with the New Jersey state bar to make sure that those attorneys receiving the highest vote totals within each specialty area are active and practicing before finalizing the Top Lawyer list. Inclusion in the Top Lawyer list cannot be purchased; it is solely based on the attorney’s standing among their peers.
We recognize that there are many good attorneys who are not shown in this representative list. This is only a sampling of the huge array of talented professionals within Bergen County.
CHARLES C. ABUT
Snyder Sarno D’Aniello Maceri & da Costa, LLC
401 Hackensack Ave., Suite 706 Hackensack, NJ 07601 201-488-3366
HARRY G. CARROLL
Meyerson, Fox, Mancinelli & Conte, PA
1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
ROBERT P. CONTILLO
Ferro Labella & Weiss, LLC
27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
PETER E. DOYNE
Ferro Labella & Weiss, LLC
27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
JEFFREY FIORELLO
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
SCOTT W. ORR
Torchin Martel & Orr, LLC 179 Maple Ave. Ridgewood, NJ 07450 201-971-4866
AMANDA S.
VALERIE A. VLADYKA
Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201-225-2729
IRA E. WEINER
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2151
THOMAS J. CANGIALOSI, JR.
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
KURT HARTMANN
Hartmann Doherty Rosa Berman & Bulbulia, LLC
433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8088
RICHARD R. KAHN
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
THOMAS LOIKITH
Harwood Lloyd, LLC 130 Main St. Hackensack, NJ 07601 201-359-3551
KENNETH L. BAUM
STUART KOMROWER
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6331
JOHN MURANO
Murano & Roth, LLC
800 Kinderkamack Rd. Suite 202N Oradell, NJ 07649 201-265-3400
GEORGE M. PANGIS
The Pangis Law Firm 184 Grand Ave. Englewood, NJ 07631 201-210-8850
ALEX PISAREVSKY
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
GLENN REISER
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
MICHAEL D. SIROTA
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6262
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ANDREW P. BOLSON
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ANDREW T. FEDE
Archer Law
21 Main St., Suite 353 Hackensack, NJ 07601 201-342-6000
PETER J. GALLAGHER
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
Law Offices of Kenneth L. Baum 167 Main St. Hackensack, NJ 07601 201-853-3030
MICHAEL BOYD
Law Office of Boyd & Squitieri 157 Engle St. Englewood, NJ 07631 201-277-0177
JOHN P. DI IORIO
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
CHARLES M. FORMAN
Forman Holt Attorneys at Law
365 W. Passaic St., Suite 400 Rochelle Park, NJ 07662 201-845-1000
JEFFREY W. HERRMANN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
WARREN A. USATINE Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6233
BUSINESS, CORPORATE & COMMERCIAL
BRUCE J. ACKERMAN
Pashman Stein Walder Hayden, PC 21 Main St., Suite 200 Hackensack, NJ 07601 201-270-4933
MICHAEL A. AUSTIN
Conte Clayton & Austin, PA 666 Godwin Ave., Suite 320 Midland Park, NJ 07432 201-904-2007
JOSEPH (JAY) B. BROWN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
PAUL S. DOHERTY III
Hartmann Doherty Rosa Berman & Bulbulia, LLC 433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8050
MATTHEW F.
GATELYCohn Lifland Pearlman
Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
MIRIAM W. HERMANN
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
ROCCO J. LABELLA
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
RICHARD J. LAMBERT
Dunn Lambert, LLC E. 80 Route 4 Paramus, NJ 07652 201-957-0874
THOMAS LOIKITH
Harwood Lloyd, LLC 130 Main St. Hackensack, NJ 07601 201-359-3551
RICHARD G. LYONS
Bertone Piccini, LLP
777 Terrace Ave., Suite 201 Hasbrouck Heights, NJ 07604 201-483-9333
DAVID H. NACHMAN
Nachman Phulwani Zimovcak Law Group, PC 487 Goffle Rd. Ridgewood, NJ 07450 201-670-0006
JEREMY S. PICCINI
Bertone Piccini, LLP
777 Terrace Ave., Suite 201 Hasbrouck Heights, NJ 07604 201-483-9333
GIANFRANCO A. PIETRAFESA
Archer Law
21 Main St., Suite 353 Hackensack, NJ 07601 201-498-8559
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
ADOLPH A. ROMEI
Beattie Padovano, LLC
200 Market St., Suite 401 Montvale, NJ 07645 201-799-2104
ALAN RUBIN
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6325
Shafron Law Group, LLC
2 University Plz. Dr., Suite 400 Hackensack, NJ 07601 201-343-7200
ROBERT P. SHAPIRO
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
MICHAEL STERNLIEB
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2145
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
PETER J. GALLAGHER
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
SCOTT D. JACOBSON
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
Geoffrey D. Mueller, LLC 610 E. Palisade Ave. Englewood Cliffs, NJ 07632 201-569-2533
BRIAN E. SHEA
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
WILLIAM I. STRASSER
Strasser & Associates, PC 7 E. Ridgewood Ave. Paramus, NJ 07652 201-445-9001
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
DAWN ATTWOOD
Pashman Stein Walder Hayden, PC 21 Main St., Suite 200 Hackensack, NJ 07601 201-270-4942
MICHAEL T. CAULFIELD
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
The Epstein Law Firm, PA 340 W. Passaic St. Rochelle Park, NJ 07662 201-231-7847
FREDERIC C. GOETZ
Frederic C. Goetz, Esq., LLC 167 Main St. Hackensack, NJ 07601 201-313-4500
MARIYA GONOR
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2111
SCOTT D. JACOBSON
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
MARTIN R. KAFAFIAN
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2102
R.N. TENDAI RICHARDS
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
GERALD R. SALERNO
Aronsohn Weiner Salerno & Kaufman, PC 21 Main St., Suite 100 Hackensack, NJ 07601 201-982-7255
CHRISTINA N. STRIPP
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
JOSEPH BARBIERE
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6213
MATTHEW F. GATELY
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
SALVATORE A.
GIAMPICCOLO
Stevens & Lee 669 River Dr., Suite 201 Elmwood Park, NJ 07407 201-857-6760
JEFFREY W. HERRMANN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
LEONARD Z. KAUFMANN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
KENNETH K. LEHN
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
JOSEPH A. MAURICE
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
PETER S. PEARLMAN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ALEX PISAREVSKY
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
STUART REISER
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
GERALD R. SALERNO
Aronsohn Weiner Salerno & Kaufman PC 21 Main St., Suite 100 Hackensack, NJ 07601 201-982-7255
JEREMY B. STEIN
Hartmann Doherty Rosa Berman & Bulbulia, LLC 433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8017
CHRISTINA N. STRIPP
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
WARREN A. USATINE
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6233
JONATHAN VENDER
Shafron Law Group, LLC 2 University Plz. Dr., Suite 400 Hackensack, NJ 07601 201-343-7200
CHRISTOPHER L. WEISS
Ferro Labella & Weiss, LLC 27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
LEVI W. BARRETT
Peckar & Abramson, PC 70 Grand Ave. River Edge, NJ 07661 201-343-3434
STEPHEN W. BIALKOWSKI
Law Offices of Stephen Bialkowski, LLC 275 N. Franklin Tpke. Ramsey, NJ 07446 201-962-9200
ROBERT S. DOWD, JR. Law Offices of Robert S. Dowd, Jr., LLC 100 Challenger Rd., Suite 100 Ridgefield Park, NJ 07660 201-489-3900
ROBERT A. DRUCKER
Peckar & Abramson, PC 70 Grand Ave. River Edge, NJ 07661 201-343-3434
PATRICK J. GREENE, JR. Peckar & Abramson, PC 70 Grand Ave. River Edge, NJ 07661 201-343-3434
CHARLES F. KENNY
Peckar & Abramson, PC 70 Grand Ave. River Edge, NJ 07661 201-343-3434
ANDREW R. MACKLIN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
BRUCE D. MELLER
Peckar & Abramson, PC 70 Grand Ave. River Edge, NJ 07661 201-343-3434
GERARD J. ONORATA
Peckar & Abramson, PC 70 Grand Ave. River Edge, NJ 07661 201-343-3434
RICHARD M. ROSA
Hartmann Doherty Rosa
Berman & Bulbulia, LLC
433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8019
MICHAEL STERNLIEB
Beattie Padovano, LLC
200 Market St., Suite 401 Montvale, NJ 07645 201-799-2145
LEE M. TESSER
Tesser & Cohen
946 Main St. Hackensack, NJ 07601 201-343-1100 ext. 103
MICHAEL S. ZICHERMAN
Peckar & Abramson, PC
70 Grand Ave. River Edge, NJ 07661 201-343-3434
PAUL B. BRICKFIELD
Brickfield & Donahue
70 Grand Ave., Suite 100 River Edge, NJ 07661 201-488-7707
JASON E. FOY
Foy & Seplowitz, LLC 105 Main St. Hackensack, NJ 07601 201-457-0071
JOSEPH A. HAYDEN, JR.
Pashman Stein Walder Hayden, PC
21 Main St., Suite 200 Hackensack, NJ 07601 201-639-2004
OMID S. IRANI
Sutnick & Sutnick Attorneys at Law
21 Main St., Suite 200W Hackensack, NJ 07601 201-342-8555
CARMINE LOFARO
LoFaro Carver Higgins, LLC 20 Court St., Suite 4 Hackensack, NJ 07601 201-498-0400
JOSEPH A. MAURICE
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
BRIAN J. NEARY
Law Offices of Brian J. Neary
21 Main St., Suite 305 Hackensack, NJ 07601 201-488-0544
JOSEPH P. REM, JR.
Rem Weis Katcher Duarte, LLC
241 Main St., Floor 3 Hackensack, NJ 07601 201-488-1234
JAMES B. SEPLOWITZ
Foy & Seplowitz, LLC
105 Main St. Hackensack, NJ 07601 201-457-0071
LAURA C. SUTNICK
Sutnick & Sutnick Attorneys at Law
21 Main St., Suite 200W Hackensack, NJ 07601 201-212-4532
WARREN S. SUTNICK
Sutnick & Sutnick Attorneys at Law
21 Main St., Suite 200W Hackensack, NJ 07601 201-212-4532
MARK A. BERMAN
Hartmann Doherty Rosa Berman & Bulbulia, LLC
433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8015
JASON E. FOY
Foy & Seplowitz, LLC 105 Main St. Hackensack, NJ 07601 201-457-0071
S. EMILE LISBOA IV
Galantucci & Patuto
21 Main St., Suite 151 Hackensack, NJ 07601 201-646-1100
PATRICK A. MULLIN
Patrick A. Mullin, Esq., Attorney at Law 400 Kelby St., Suite 1700 Fort Lee, NJ 07024 888-700-1555
BRIAN J. NEARY
Law Offices of Brian J. Neary
21 Main St., Suite 305 Hackensack, NJ 07601 201-488-0544
AIDAN P. O’CONNOR
Pashman Stein Walder Hayden, PC
21 Main St., Suite 200 Hackensack, NJ 07601 201-270-4940
JOSEPH P REM, JR.
Rem Weis Katcher Duarte, LLC
241 Main St., Floor 3 Hackensack, NJ 07601 201-488-1234
ERIC J. SARRAGA
Foy & Seplowitz, LLC 105 Main St. Hackensack, NJ 07601 201-457-0071
ALAN SILBER
Pashman Stein Walder Hayden, PC
21 Main St., Suite 200 Hackensack, NJ 07601 201-639-2014
LAURA C. SUTNICK
Sutnick & Sutnick Attorneys at Law
21 Main St., Suite 200W Hackensack, NJ 07601 201-212-4532
CUSTODY
KEVIN L. BREMER
Bremer & Buckner, LLC 2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
JOSHUA T. BUCKNER
Bremer & Buckner, LLC 2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
DANIELLE J. CARDONE
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
JOSHUA P. COHN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
MARA L. DOOSKIN
Weinberger Divorce & Family Law Group, LLC 21 Main St., Suite 354 Hackensack, NJ 07601 201-642-2000
KERI L. GREENE
Bremer & Buckner LLC
2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
BARRY L. KAUFMAN
Aronsohn Weiner Salerno & Kaufman, PC 21 Main St., Suite 100 Hackensack, NJ 07601 201-982-7255
JULIE L. KIM
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
EVELYN F. NISSIRIOS
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
ERIKA R. PICCIRILLO
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
SILVANA D. RASO
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
JASON ROTH
Murano & Roth, LLC
800 Kinderkamack Rd., Suite 202N Oradell, NJ 07649 201-265-3400
Mr. Men’s Rights Divorce & Family Law of New Jersey by Schultz & Associates, LLC 55 Hudson St. Hackensack, NJ 07601 201-552-3394
GERI LANDAU SQUIRE
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
VICTORIA TOMASELLA
Tomasella & Vacca, LLC
401 Hackensack Ave., Suite 707 Hackensack, NJ 07601 201-655-7004
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
JASON C. TUCHMAN
Kelly, Kelly, Marotta & Tuchman, LLC 25 E. Spring Valley Ave., Suite 320 Maywood, NJ 07607 201-368-7713
COURTNEY VACCA
Tomasella & Vacca, LLC 401 Hackensack Ave., Suite 707 Hackensack, NJ 07601 201-655-7004
Aronsohn Weiner
Salerno & Kaufman, PC 21 Main St., Suite 100 Hackensack, NJ 07601 201-982-7255
KENNETH L. BAUM
Law Offices of Kenneth L. Baum 167 Main St. Hackensack, NJ 07601 201-853-3030
JOHN P. DI IORIO
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6331
GLENN REISER
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
ALLEN SUSSER
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ROBERT M. JACOBS
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
MARLA W. TAUS
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
STANLEY TURITZ
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
BARBARA B. COMERFORD
Law Offices of Barbara B. Comerford 45 Eisenhower Dr., Suite 280 Paramus, NJ 07652 201-444-4493
DANIELE CERVINO
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2125
LEONARD Z. KAUFMANN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
STEPHEN W. BIALKOWSKI
Law Offices of Stephen Bialkowski, LLC 275 N. Franklin Tpke. Ramsey, NJ 07446 201-962-9200
RAYMOND M. BROWN
Pashman Stein Walder Hayden, PC 21 Main St., Suite 200 Hackensack, NJ 07601 201-270-5478
ARTHUR N. CHAGARIS
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2122
DeCotiis, FitzPatrick, Cole & Giblin, LLP 61 S. Paramus Rd., Suite 250 Paramus, NJ 07652 201-928-1100
PAUL FAUGNO
Faugno & Associates, LLC 120 State St., Suite 101 Hackensack, NJ 07601 201-957-7087
FREDERICK E. GERSON
Feitlin, Youngman, Karas & Gerson, LLC 65 Harristown Rd., Suite 207 Glen Rock, NJ 07452 201-791-4400
CHARLES J.X. KAHWATY
Charles J.X. Kahwaty, Counselor at Law 67 E. Ridgewood Ave., Suite Ridgewood, NJ 07450 201-445-0006
The Karounos Law Firm, LLC 17 Chamberlain Ave. Elmwood Park, NJ 07407 201-479-4447
STUART KOMROWER
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6331
JOSEPH V. MACERI
Snyder Sarno D’Aniello Maceri & da Costa, LLC 401 Hackensack Ave., Suite 706 Hackensack, NJ 07601 201-488-3366
AIDAN P. O’CONNOR
Pashman Stein Walder Hayden, PC 21 Main St., Suite 200 Hackensack, NJ 07601 201-270-4940
GARY S. REDISH
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
RICHARD F.X. REGAN DeCotiis, FitzPatrick, Cole & Giblin, LLP 61 S. Paramus Rd., Suite 250 Paramus, NJ 07652 201-907-5276
IRAM P. VALENTIN Kaufman Dolowich & Voluck, LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201-708-8233
HEALTH CARE
ROBERT A. BLASS Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2136
JEFFREY S. BROWN Garfunkel Wild, PC 411 Hackensack Ave., Floor 5 Hackensack, NJ 07601 201-883-1030
MARTIN J. DEVER, JR. Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
JORDAN S. GOLDSMITH
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
LEE S. GOLDSMITH Goldsmith & Goldsmith, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-429-7892
IMMIGRATION
CAROLINA T. CURBELO Curbelo Law 45 N. Broad St., Suite 203 Ridgewood, NJ 07450 201-379-4040
DAVID H. NACHMAN
Nachman Phulwani Zimovcak Law Group, PC 487 Goffle Rd. Ridgewood, NJ 07450 201-670-0006
WILLIAM J. QUIRK
William J. Quirk, Esq., LLC 354 State St., Suite 202 Hackensack, NJ 07601 201-968-0800
The Shulman Law Group, LLC 619 River Dr., Suite 220 Elmwood Park, NJ 07407 201-381-0088
PRERAK A. ZAVERI
Zaveri Law Firm, PC 167 Main St. Hackensack, NJ 07601 201-289-5393
BRIAN R. ADE
Rivkin Radler, LLP 25 Main St., Suite 501 Hackensack, NJ 07601 201-287-2461
FRANK M. COSCIA
Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201-225-2722
CAROLYN GERACI FROME
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
VALERIE A. VLADYKA
Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201-225-2729
NANCY A. DEL PIZZO
Rivkin Radler, LLP 25 Main St., Suite 501 Hackensack, NJ 07601 201-287-2472
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
RICHARD L. RAVIN
Hartman & Winnicki, PC 74 Passaic St. Ridgewood, NJ 07450 201-967-8040
LABOR & EMPLOYMENT
BRUCE L. ATKINS
Deutsch Atkins & Kleinfeldt, PC 21 Main St., Suite 352 Hackensack, NJ 07601 551-245-8894
CHRISTOPHER J. CARCICH
Carcich O’Shea, LLC 401 Hackensack Ave. Hackensack, NJ 07601 201-988-1308
CHARLES R. COHEN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ROBERT S. DOWD, JR. Law Offices of Robert S. Dowd, Jr., LLC 100 Challenger Rd., Suite 100 Ridgefield Park, NJ 07660 201-489-3900
Goldman Davis
Krumholz & Dillon, PC
3 University Plz. Suite 410, Floor 4 Hackensack, NJ 07501 201-488-2600
KENNETH K. LEHN
Winne Banta Basralian & Kahn, PC
21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
MICHAEL MOREA
Morea Law, LLC
555 Goffle Rd., Suite 202 Ridgewood, NJ 07452 201-345-5412
SHEILA O’SHEA
Carcich O’Shea, LLC
401 Hackensack Ave., Suite 707 Hackensack, NJ 07601 201-431-7360
SAMUEL J. SAMARO
Pashman Stein Walder Hayden, PC
21 Main St., Suite 200 Hackensack, NJ 07601 201-270-4908
MICHAEL J. COHEN
Winne Banta Basralian & Kahn, PC
21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
Cohn Lifland Pearlman Herrmann & Knopf, LLP
250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
SEAN MACK
Pashman Stein Walder Hayden, PC 21 Main St., Suite 200 Hackensack, NJ 07601 201-270-4919
R.N. TENDAI RICHARDS
Winne Banta Basralian & Kahn, PC
21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
KEVIN L. BREMER
Bremer & Buckner, LLC
2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
JOSHUA T. BUCKNER
Bremer & Buckner, LLC
2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
DANIELLE J. CARDONE
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
ALEXANDRA M. COGLIANESE
Bremer & Buckner, LLC
2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
MARA L. DOOSKIN
Weinberger Divorce & Family Law Group, LLC
21 Main St., Suite 354 Hackensack, NJ 07601 201-642-2000
ANNE M. FOX
Meyerson, Fox, Mancinelli & Conte, PA
1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
FREDERIC C. GOETZ
Frederic C. Goetz, Esq., LLC 167 Main St. Hackensack, NJ 07601 201-313-4500
KERI L. GREENE
Bremer & Buckner, LLC
2 University Plaza Dr., Suite 312 Hackensack, NJ 07601 201-488-2141
BARRY L. KAUFMAN
Aronsohn Weiner Salerno & Kaufman, PC 21 Main St., Suite 100 Hackensack, NJ 07601 201-982-7255
JULIE L. KIM
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
EVELYN F. NISSIRIOS
Meyerson, Fox, Mancinelli & Conte, PA
1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
FRANCES OLIVERI
Guaglardi & Meliti, LLP 365 W. Passaic St., Suite 130 Rochelle Park, NJ 07662 201-947-4100
SCOTT W. ORR
Torchin Martel & Orr, LLC 179 Maple Ave. Ridgewood, NJ 07450 201-971-4866
ERIKA R. PICCIRILLO
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
LYNDA PICINIC
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
MARC J. POLES
Sherwood, Johnson & Poles 666 Wyckoff Ave. Wyckoff, NJ 07481 888-224-1218
SILVANA D. RASO
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
JASON ROTH
Murano & Roth, LLC 800 Kinderkamack Rd., Suite 202N Oradell, NJ 07649 201-265-3400
BRIAN E. SHEA
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
GERI LANDAU SQUIRE
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
VICTORIA TOMASELLA
Tomasella & Vacca, LLC 401 Hackensack Ave., Suite 707 Hackensack, NJ 07601 201-655-7004
AMANDA S. TRIGG
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
JASON C. TUCHMAN
Kelly, Kelly, Marotta & Tuchman, LLC
25 E. Spring Valley Ave., Suite 320 Maywood, NJ 07607 201-368-7713
COURTNEY VACCA
Tomasella & Vacca, LLC
401 Hackensack Ave., Suite 707 Hackensack, NJ 07601 201-655-7004
RICHARD H. WEINER
Aronsohn Weiner Salerno & Kaufman, PC 21 Main St., Suite 100 Hackensack, NJ 07601 201-982-7255
AMANDA M. YU
Lesnevich, Marzano-Lesnevich, O’Cathain & O’Cathain, LLC
21 Main St., Suite 250 Hackensack, NJ 07601 201-488-1161
RICHARD A. SCHNOLL
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
PERSONAL INJURY
PETER BRISKIN
Law Office of Peter Briskin, PC 22-01 Broadway Fair Lawn, NJ 07410 908-279-7979
E. DREW BRITCHER
Britcher, Leone & Sergio, LLC
175 Rock Rd., Suite 4 Glen Rock, NJ 07452 201-444-1644
DONALD A. CAMINITI
Breslin & Breslin, P.A. 41 Main St. Hackensack, NJ 07601 201-546-5881
MICHAEL J. EPSTEIN
The Epstein Law Firm, PA 340 W. Passaic St. Rochelle Park, NJ 07662 201-231-7847
JORDAN S. GOLDSMITH
Cohn Lifland Pearlman
Herrmann & Knopf, LLP
250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
DENNIS G. HARRAKA
Winne Banta Basralian & Kahn, PC
21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
BRIAN A. HELD
Lynch Lynch Held Rosenberg, PC 440 Route 17 North, Floor 3 Hasbrouck Heights, NJ 07604 201-288-2022
BARRY A. KNOPF
Cohn Lifland Pearlman
Herrmann & Knopf, LLP
250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
LISA A. LEHRER
Brandon J. Broderick, Esq. 375 Cedar Ln. Teaneck, NJ 07666 833-651-0338
O’CATHAIN
Lesnevich, Marzano-Lesnevich, O’Cathain & O’Cathian, LLC 21 Main St., Suite 250 Hackensack, NJ 07601 201-488-1161
RICHARD A. SCHNOLL
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
JAN K. SEIGEL
Seigel Law 505 Goffle Rd., Suite 204 Ridgewood, NJ 07450 201-444-4000
JONAS K. SEIGEL
Seigel Law 505 Goffle Rd., Suite 204 Ridgewood, NJ 07450 201-444-4000
BARRY A. KNOPF
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ROBERT A. BERNS
Kaufman Dolowich & Voluck, LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201-708-8231
ARMAND LEONE, JR.
Britcher, Leone & Sergio, LLC 175 Rock Rd., Suite 4 Glen Rock, NJ 07452 201-444-1644
RICHARD W. ABRAMSON
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6218
GARY M. ALBRECHT
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6226
JOSEPH L. BASRALIAN
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
FRANCIS J. BATTERSBY
The Law Office of Francis J. Battersby 4 Ramapo Valley Rd. Oakland, NJ 07436 201-337-4104
CHRISTOPHER D. BYERS
Byers & Byers, PA 201 E. Ridgewood Ave. P.O. Box 567 Ridgewood, NJ 07451 201-447-0047
JOHN A. CONTE, JR.
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
ELSBETH J. CRUSIUS
Law Offices of Elsbeth J. Crusius, LLC 267 Summit Ave. Hackensack, NJ 07601 201-857-4224
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
ROBERT DIPISA
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6225
LISA D. FISCHBERG
Lisa D. Fischberg, Esq. 16 Seneca Terr. Haworth, NJ 07641 201-385-7024
Giannantonio & Roth, LLC 201 W. Passaic St., Suite 104 Rochelle Park, NJ 07662 201-853-0100
KURT HARTMANN
Hartmann Doherty Rosa Berman & Bulbulia, LLC 433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8088
MARTIN W. KAFAFIAN
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2142
RICHARD R. KAHN
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
IAN S. KLEEBLATT
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
ARNOLD D. LITT
Archer Law
21 Main St., Suite 353 Hackensack, NJ 07601 201-342-6000
LAWRENCE N. MEYERSON
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
LISA M. MICHURA
Lisa M. Michura, Attorney at Law 171 E. Ridgewood Ave., Floor 2 Ridgewood, NJ 07450 201-652-4100
FAITH E. MIROS
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
ANDREW J. NAIDECK
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
ANDREW ROTH
Giannantonio & Roth, LLC 201 W. Passaic St., Suite 104 Rochelle Park, NJ 07662 201-853-0100
JOHN A. SCHEPISI
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
JASON SHAFRON
Shafron Law Group, LLC 2 University Plz. Dr., Suite 400 Hackensack, NJ 07601 201-343-7200
MICHAEL G. STINGONE
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
NICHOLAS A STRATTON
Stratton Ashtyani Law Group 795 Franklin Ave. Franklin Lakes, NJ 07417 201-464-2040
ALLEN SUSSER
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
RICHARD D. WOLLOCH
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
DANIEL A. BERNSTEIN
Hamburger Law Firm, LLC 61 W. Palisade Ave. Englewood, NJ 07631 201-705-1200
JOSEPH (JAY) B. BROWN
Cohn Lifland Pearlman Herrmann & Knopf, LLP 250 Pehle Ave., Suite 401 Saddle Brook, NJ 07663 201-845-9600
BRIAN S. HAMBURGER
Hamburger Law Firm, LLC 61 W. Palisade Ave. Englewood, NJ 07631 201-705-1200
KENNETH S. APFEL
Shapiro, Croland, Reiser, Apfel & Di Iorio, LLP 411 Hackensack Ave. Hackensack, NJ 07601 201-897-2411
MICHAEL H. FORMAN
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6333
ARTHUR I. GOLDBERG
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
IRA J. KALTMAN
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2136
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
JONATHAN KUKIN
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
JEFFREY H. SCHECHTER
Cole Schotz, PC
25 Main St. Hackensack, NJ 07601 201-525-6315
TRUSTS & ESTATES, WILLS & PROBATE
LORRAINE A. ABRAHAM Cullen and Dykman, LLP
433 Hackensack Ave., Suite 12b Hackensack, NJ 07601 201-488-1300
NIMA ASHTYANI
Stratton Ashtyani Law Group 795 Franklin Ave. Franklin Lakes, NJ 07417 201-464-2040
PETER J. BAKARICH, JR.
Winne Banta Basralian & Kahn, PC
21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
MARC R. BERMAN
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6270
GRACE C. BERTONE
Bertone Piccini, LLP
777 Terrace Ave., Suite 201 Hasbrouck Heights, NJ 07604 201-483-9333
NAIM D. BULBULIA
Hartmann Doherty Rosa Berman & Bulbulia, LLC
433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8061
ALIZA F. BURNS
Hartmann Doherty Rosa Berman & Bulbulia, LLC 433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8022
NAOMI BECKER COLLIER
Pashman Stein Walder Hayden, PC
21 Main St., Suite 200 Hackensack, NJ 07601 201-639-2011
MARTIN J. DEVER, JR.
Winne Banta Basralian & Kahn, PC
21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
EIMI S. FIGLIO
Archer Law
21 Main St., Suite 353
Hackensack, NJ 07601 201-498-8543
CAROL A. HAWK
Meyerson, Fox, Mancinelli & Conte, PA
1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
ABIGAIL DENBEAUX KAHL
The Law Offices of Abigail Denbeaux Kahl, LLC 372 Kinderkamack Rd. Westwood, NJ 07675 201-664-8855
IRA J. KALTMAN
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2136
PEGGY SHEAHAN KNEE
The Knee Law Firm, LLC 21 Main St., Suite 150 Hackensack, NJ 07601 201-996-1200
ROBERT A. KNEE
The Knee Law Firm, LLC
21 Main St., Suite 150 Hackensack, NJ 07601 201-996-1200
ROCCO J. LABELLA
Ferro Labella & Weiss, LLC
27 Warren St., Suite 201 Hackensack, NJ 07601 201-489-9110
STEVEN D. LEIPZIG
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6340
JANET B. LURIE
Meyerson, Fox, Mancinelli & Conte, PA
1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
LAUREN I. MECHALY
Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201-225-2701
LAWRENCE N. MEYERSON
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
GEOFFREY D. MUELLER
The Law Offices of Geoffrey D. Mueller, LLC 610 E. Palisade Ave. Englewood Cliffs, NJ 07632 201-569-2533
DAVID M. REPETTO
Harwood Lloyd, LLC 130 Main St. Hackensack, NJ 07601 201-359-3576
REGINA M. SPIELBERG
Schenck Price Smith & King, LLP 115 W. Century Rd., Suite 100 Paramus, NJ 07652 201-225-2704
NICHOLAS A STRATTON
Stratton Ashtyani Law Group 795 Franklin Ave. Franklin Lakes, NJ 07417 201-464-2040
LORI I. WOLF
Cole Schotz, PC 25 Main St. Hackensack, NJ 07601 201-525-6291
WORKERS’ COMPENSATION
STEVEN COHEN
Davis, Saperstein & Salomon, PC 375 Cedar Ln. Teaneck, NJ 07666 833-651-0338
CHRISTOPHER DIGIROLAMO
Maggiano, DiGirolamo & Lizzi, PC 201 Columbia Ave. Fort Lee, NJ 07024 201-585-9111
SEAN M. DILLON
Sean M. Dillon Attorney at Law, LLC 70 Hilltop Rd., Suite 1002 Ramsey, NJ 07446 201-818-0051
APRIL M. GILMORE
The Epstein Law Firm, PA 340 W. Passaic St. Rochelle Park, NJ 07662 201-231-7847
JOYCE A. PARISI
Parisi & Gerlanc, Attorneys at Law 190 Moore St., Suite 460 Hackensack, NJ 07601 551-587-8915
MICHAEL S. ROSENBERG
Lynch Lynch Held Rosenberg, PC 440 Route 17 North, Floor 3 Hasbrouck Heights, NJ 07604 201-288-2022
ZONING, PLANNING & LAND USE
JOHN A. CONTE, JR.
Meyerson, Fox, Mancinelli & Conte, PA 1 Paragon Dr., Suite 240 Montvale, NJ 07645 201-802-9202
ANTIMO A. DEL VECCHIO
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2107
Giannantonio & Roth, LLC 201 W. Passaic St., Suite 104 Rochelle Park, NJ 07662 201-853-0100
JOHN J. LAMB
Beattie Padovano, LLC
200 Market St., Suite 401 Montvale, NJ 07645 201-799-2173
STUART D. LIEBMAN
Wells, Jaworski & Liebman, LLP 12 Route 17 North, P.O. Box1827 Paramus, NJ 07653 201-587-0888 ext. 6446
Price, Meese, Shulman & D’Arminio, PC 50 Tice Blvd., Suite 380 Woodcliff Lake, NJ 07677 201-949-7628
BRUCE R. ROSENBERG
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
JOHN A. SCHEPISI
Schepisi & McLaughlin, PA 473 Sylvan Ave. Englewood Cliffs, NJ 07632 201-500-8914
DANIEL L. STEINHAGEN
Beattie Padovano, LLC 200 Market St., Suite 401 Montvale, NJ 07645 201-799-2128
MICHAEL G. STINGONE
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
MARLA W. TAUS
Winne Banta Basralian & Kahn, PC 21 Main St., Suite 101 Hackensack, NJ 07601 201-487-3800
THE MEMBERS OF THE FIRM OF MEYERSON, FOX, MANCINELLI & CONTE, P.A., congratulate 10 of their attorneys for being named as Bergen County’s Top Lawyers: Andrew Bolson, Harry Carroll, John Conte, Anne Fox, Carol Hawk, Janet Lurie, Lawrence Meyerson, Evelyn Nissirios, Lynda Picinic, Brian Shea.
The firm’s family law department devotes their practice to divorcerelated litigation, mediation and arbitration. We specialize in all matters of divorce and family law, including issues involving alimony, complex asset valuation, the distribution of business interests and all other property, child support, child custody, relocation matters and domestic violence cases.
Our elder law, guardianship law and disability law attorneys have extensive experience in Medicaid planning, nursing home planning and protecting the rights of the elderly, who may be physically or emotionally
challenged. We represent individuals with special needs, including children and adults who are developmentally disabled.
The civil litigation department handles commercial litigation matters, including breach of contract cases, personal injury and construction disputes, among others.
The firm’s real estate and land use attorneys handle the purchase and sale of residential and commercial properties, represent clients before land use boards with variance and development applications.
Our business law attorneys provide legal services, ranging from corporate formation, to negotiating commercial transactions, such as franchise agreements, contract issues, acquisition of commercial property, shareholder agreements, operating agreements, confidentiality agreements and employment agreements.
VICTORIA TOMASELLA AND COURTNEY VACCA of Tomasella & Vacca, LLC, are trusted family and divorce lawyers consistently recognized in their field. As is evident in their client testimonials, they genuinely fight for the rights of every client, meticulously balancing legal, financial and personal needs during some of the most difficult of times. Victoria and Courtney are dedicated advocates handling complex divorces, post-judgment litigation, custody and domestic violence cases.
Well respected in her field, Victoria has been practicing family law for over 31 years. She was an adjunct professor at Pace University and worked as legal counsel for the Alternatives to Domestic Violence
Agency. A mom of three, Victoria navigated through her own divorce and is well aware of the emotional toll it can take on a family if handled carelessly. Courtney Vacca is a tough and fearless advocate, yet honest and compassionate. She was nominated as a Rising Star attorney for her skillful and effectiveness in the courtroom.
Understanding that family law issues impact nearly every aspect of life, Victoria and Courtney guide and inform their clients while providing reasonable and practical solutions. They often combine their expertise working strategically and collaboratively whether to resolve a case through settlement or in the courtroom.
SINCE 1978, SCHEPISI & MCLAUGHLIN HAS BEEN A MAINSTAY of the Bergen County legal community, providing trusted and experienced counsel. The firm consistently achieves results that pair large firm skill with small firm attention to detail and superior client service in a way that is cost efficient and highly effective.
Founder and President John A. Schepisi and Managing Partner Silvana D. Raso help their clients find real solutions through skilled advocacy and compassionate guidance. John has more than fifty years of experience in all aspects of real estate development as well as civil and commercial litigation. Silvana, a certified Matrimonial Law Attorney, a designation granted by the New Jersey Supreme
Court to only the most skilled, educated and knowledgeable lawyers explains that “Our clients immediately know that we take their worries seriously, and that we handle each case the way we would want our own matters handled, no exceptions.”
The firm has decades of experience in civil and commercial litigation, divorce and related issues such as child custody, alimony and property division, as well as real estate transactions, commercial and residential property development and business disputes. This rare combination of experience, efficiency, individualized attention and proven results are among the many reasons that John A. Schepisi, Silvana D. Raso, Michael T. Caulfield, Danielle J. Cardone and Andrew J. Naideck have all been named Top Lawyers.
THROUGHOUT THEIR LEGAL CAREERS, JASON FOY AND JAMES SEPLOWITZ have each practiced exclusively in the field of criminal law. Both practice in New Jersey and New York. Sharing a similar philosophy of proactive advice and relentless advocacy, the two attorneys became founding partners of Foy & Seplowitz in 2013.
In 2020, the firm welcomed associate attorney Eric Sarraga, who previously worked as an Assistant Deputy Public Defender in the Division of Mental Health and prior to that as a Judicial Law Clerk in the Criminal Division of the Superior Court of New Jersey. Understanding that an arrest or conviction for a crime can be daunting and demoralizing to the accused and their families, the boutique firm is committed to remaining small. The firm’s size permits specialization and individual attention to clients in conjunction with
comprehensive legal representation. Located in Hackensack, the county seat of Bergen County, the firm is well situated to handle every type of criminal matter at the state and federal levels. All criminal charges, whether serious or minor, deserve the broad insight and unique legal experience of a strong and qualified team. From high-profile cases representing notable individuals to representing local clients in municipal courts, Foy & Seplowitz has the best interests of its clients at heart representing them with the utmost dignity, highest professionalism, and unparalleled legal counsel.
As active community members, the attorneys hope to promote justice and enhance their approach as advisors to their clients. Jason currently serves as the 124th President of the Bergen County Bar Association and as Co-Chair of the Bergen Judicial and Prosecutorial Appointments Committee. He is the first Black attorney and person of color to lead the Association as President. James, who currently serves on the Executive Board of the Bergen County Bar Association, is slated to become the Association’s 128 th president in four years, and currently serves as Chair of the District II-B Ethics Committee in Bergen County. The law firm of Foy & Seplowitz has earned the respect of the Bar and Bench because of their dedication to the legal profession.
JOSEPH V. MACERI AND CHARLES C. ABUT are among the few active NJ lawyers certified by the state Supreme Court as matrimonial attorneys. They have expertly handled high-conflict child custody disputes, high net worth divorces involving business valuation and dissolution, and multifaceted post-divorce litigation.
Joe’s elite skills and knowledge is the result of rigorous training over the course of twenty years. During law school, he was given permission from the state Supreme Court to represent low-income clients. It was this first exposure to family law that imbued him with a passion for helping people and aiding the community.
Joe’s commitment to serving his clients and neighbors has only become more fervent with time. He volunteers for the Superior Courts’ Early Settlement Program to help people achieve settlements without the need for lengthy and expensive trials. He also avidly has served on various state, county, and local governing bodies to advise on policy changes for the public. Peers have recognized Joe as one of the country’s best lawyers in the field.
Charles is a court-accredited mediator by the New Jersey Administrative Office of the Courts and has successfully mediated and arbitrated hundreds of cases. Two of his litigation cases ended up resulting in key reported decisions.
The two attorneys confer and collaborate on matters and epitomize hard work and individual dedication. To them, these tenets are the keys to success on behalf of their clients. “It’s not just the complexity of the law,” Joe adds. “You also have to be conscious of the emotional impacts. I pride myself on making sure every client gets representation that is explicitly tailored to them.” Charles adds “Being a part of the growth of the firm has been one of the highlights of my career. First and foremost, we embrace the challenge that comes with thoroughly understanding each client’s unique circumstances throughout every area of family law while maintaining strong, aggressive representation to get winning results.”
CARCICH O’SHEA LLC
401 Hackensack Ave., Suite 707, Hackensack, NJ 07601
201.988.1308 | www.carcichoshea.com
SHEILA O’SHEA-CRISCIONE AND CHRISTOPHER CARCICH FORMED CARCICH O’SHEA in 2016 to focus on their clients’ employment law needs. Together with their partner, Ellen Walsh, they focus on representing individuals and businesses from northern New Jersey and have over 75 years of experience practicing law in Bergen County. In addition to Bergen County, Carcich O’Shea represents clients throughout New Jersey, New York, administrative agencies, and federal courts.
The Firm represents plaintiffs and small businesses in matters such as sexual harassment, whistleblowing, discrimination (age, race, ethnicity, gender, religion, etc.), wage and commission claims, contracts, and severance agreements. The Firm assists small businesses in developing proactive guidelines to keep their workplaces free from discrimination and retaliation. They also provide anti-discrimination and sensitivity training as well as the review of company policies and handbooks.
In addition to being a zealous advocate, Ms. O’Shea-Criscione is also a trained workplace investigator and certified mediator who works to resolve pre- and post-litigation employment disputes successfully. Ms. O’Shea-Criscione is honored to have been selected to Bergen Magazine’s Top Lawyer list since 2012. Additionally, she is a Bergen County Bar Association Trustee and serves as the Treasurer of Women Lawyers In
Bergen County.
Mr. Carcich has extensive experience negotiating disputes regarding severance agreements, non-compete clauses, non-solicitation clauses, and arbitration claims.
Ms. Walsh represents clients in wide-ranging administrative matters including OSHA, DCR, and EEOC.
Having served on multiple school boards, Ms. O’Shea-Criscione and Ms. Walsh utilize their experience to represent school administrators, faculty, staff, and students in school-related matters.
Court Plaza South East Wing 21 Main St., Suite 100, Hackensack, NJ 07601 201.487.4747 | www.aronsohnweiner.com
FOR OVER 50 YEARS Aronsohn Weiner Salerno & Kaufman P.C. and its predecessor firms have provided high quality legal advice to clients in a wide range of practice areas. The Firm has exhibited a tradition of excellence and values its commitment to provide clients—both individuals and corporations—with passionate and skilled legal representation.
Richard H. Weiner was awarded the 2020 Lawyer of the Year Award by Best Lawyers. For the past several years, he has also been selected as one of New Jersey’s top 100 lawyers by New Jersey magazine. Chambers Family/Matrimonial High Net Worth Ranking Guide for the year 2022 was recently released and Richard H. Weiner received the prestigious honor of securing a top-tier ranking. He was one of only four family law attorneys in all of the State of New Jersey who received such a ranking.
Richard H. Weiner, Gerald R. Salerno and Barry L. Kaufman have all been selected to the New Jersey Super Lawyer list (a Thompson Reuters business) and to the Best Lawyers in America publication issued by Woodward/White, Inc.
The Firm’s commitment to detail, understanding, and knowledge of the legal process is well recognized in the legal community by their clients and peers. Partners Richard H. Weiner and Gerald R. Salerno are both past Presidents of the Bergen County Bar Association and have each served as the Bergen County Representative to the New Jersey State Bar Judicial and Prosecutorial Appointments Committee.
RICHARD
Court Plaza North 25 Main St., Hackensack, NJ 07601 201.489.3000 | www.coleschotz.com
AT COLE SCHOTZ, LAWYERING IS OUR ART.
A team of over 170 attorneys, we are a curated collection of top legal talent working together to create a gallery of experience that we lend to the benefit of our clients. We work with businesses, large and small, as well as select individuals, many of whom continue to work with the firm for decades. We represent clients in connection with an array of matters across legal disciplines and jurisdictions.
“We are truly proud to receive this recognition,” says Warren A. Usatine, Co-Managing Shareholder. “It is a reflection of the hard work, dedication and creativity of our attorneys.” For the past 90 years, the firm has approached its representations with professionalism and passion. It is the purpose of Cole Schotz to ensure your work – your masterpiece – is protected and exclusive to you.
DAVID TORCHIN, BRIAN C. MARTEL, SCOTT W. ORR & ASSOCIATE KAROLINA KATSNELSON have decades of combined experience handling every area of family law.
Whether divorce, custody/parenting time, spousal/ child support, property division, mediation, parenting coordination, pre-nuptials, domestic violence, postjudgment matters/appeals and more, TMO can help. We understand your matter is an extremely important, urgent and emotional time and TMO treats you with empathy, dignity, integrity and respect. Your case is unique, and we creatively tailor our strategies to suit your specific needs. TMO maintains both a highly respected mediation and dispute resolution division to amicably resolve your matter and a trial litigation division, prepared to vigorously advocate for our client’s rights when necessary.
TMO congratulates Scott W. Orr, Esq., MBA for being uniquely awarded as both a Family Lawyer and a Divorce Mediator. To schedule a consultation with TMO, please visit www.tmolawfirm.com or call 201-971-4866.
KAUFMAN DOLOWICH & VOLUCK, LLP 25 Main St., Suite 500, Hackensack, NJ 07601 201.488.6655 | www.KDVlaw.com
DOLOWICH & VOLUCK is one of their 17 nationwide offices. Partners Robert A. Berns and Iram P. Valentin have a reputation for firstclass, successful legal representation. They provide outstanding service to clients in matters of commercial litigation; employment liability including class action and wage & hour litigation; directors & officers liability; common-interest realty associations; and professional liability defense for accountants, educators, insurance producers, lawyers, real estate professionals and other professionals. The firm is a Mansfield Certified law firm in recognition of its commitment to diverse and inclusive employment strategies. Contact them at (201) 488-6655.
Visaserve Plaza 487 Goffle Rd. Ridgewood, NJ 07451 201.670.0006 www.visaserve.com
DAVID H. NACHMAN, is the Founder and Managing Attorney of Nachman Phulwani Zimovcak (NPZ) Law Group. NPZ provides counsel to organizations and individuals worldwide on complex U.S. and Canadian immigration and nationality law issues. David’s ongoing contributions to the field make him sought after as a top lawyer. NPZ’s focus is on working with organizations to bring the most highly skilled talent from all over the world to our country to increase our global competency and economic infrastructure and to ensure that North America remains globally competitive. The work of NPZ has helped organizations including Fortune 500 companies, academic and nonacademic organizations, not-for profits, families and individuals to achieve their “American Dream.”
Rediscovering this familiar food as a nutritional treasure? That’s using the old bean!
Quick—what’s your favorite bean? Chances are you didn’t cite the well-known lima bean, a flattish, pale green- or beige-skinned natural package familiar to most of us from our old “eat your veggies” days. It’s what your kid’s furtive fork nudges across the plate in search of an inconspicuous hiding place. It’s the consolation prize in a spoonful of succotash.
An old favorite? Well, it’s old. The somewhat waxy-tasting, creamy-textured lima (officially called Phaseolus lunatus, it’s a legume like the garbanzo, alias the chickpea) was cultivated in the Andes around 2,000 B.C. and may have been the first plant farmers grew there on pur pose. It gets its name from Lima, Peru, whence it was exported to Europe centuries ago. Yet while Brussels sprouts and Brazil nuts proudly bear the capitalized names of their eponymous places, this humble bean has a different pronun ciation (lie-muh, while the city is Lee-muh) and is plain old small-l lima.
But wait! This bland bean has hundreds of tasty culinary applications. And have you looked up its nutritional profile lately? You’ll find that in terms of health benefits, its tight skin might as well be a Superman suit.
A good source of healthy complex carbohy drates, lima beans are rich in protein (a bit more than other beans), and also boast lots of fiber—of two kinds. Their insoluble fiber helps you stay regular. The
soluble type helps keep your blood-sugar levels from rising too rapidly after you eat. That makes them a great choice for people with diabetes (or those wise enough to realize that diets prescribed for that group are also the healthiest ones for all of us). The fiber absorbs water in the stomach, creating a gel that slows absorption of carbohydrates, helping to assure that energy is delivered to the body slowly and steadily rather than in a sharp spike followed by a plunge.
According to the U.S. Department of Agriculture, a 100-gram (3.5-ounce) serving of cooked lima beans provides 18 percent of the iron you need in a day. (Another source says 25 percent.) It also has 25 percent of the manganese (which helps the bones, brain and nervous system and may reduce heart-disease risk), along with 21 percent of the folate (vitamin B9), 16 percent of the phosphorus and 14 percent of the thiamine (vitamin B1). Lima beans contain no cholesterol and no trans fats, and what little fat they have is mostly the healthy, polyunsatu rated kind. The 115 calories you’ll ingest in that 100-gram serving come mostly from protein, not from fat, and limas are filling enough to be help ful tool in weight loss.
The small downsides? The canned product may contain a fair amount of sodium (check the label), which some people should limit. And
don’t pop a raw lima into your mouth without boiling it first (a canned or frozen one, already pre-cooked, is OK) because the uncooked bean contains phytohaemagglutinin. This toxin can trigger nausea, and if you let it into your life you may someday have to spell it.
Fresh lima beans are most readily available during their brief, late-summer growing season (look for pods that aren’t yellowed, spotted or dried-up-looking). Not to worry: Dried, canned or frozen beans may be purchased in grocery stores throughout the year. You’ll want to soak the dried ones in water overnight. To cook fresh limas, boil them in salted water for about an hour. Refrigerate fresh beans in their pods in a plastic bag or crisper for a day or two; you can store frozen beans for up to six months in the freezer.
Lima bean recipes are legion, and a quick Google search yields a host of them online. Steam them in chicken broth for a vitamin-filled holiday-dinner side dish. Create a soup flavored with a hambone. Use dried beans to make a purée as the Peruvians do. Combine limas with salt pork, chicken, tomatoes and corn to prepare a hearty Brunswick stew. Swap limas in for chickpeas when making homemade hummus. And remember that when it comes to beans, robbing the cradle is no crime—baby limas are a particular treat.
—Timothy Kelley DID YOU KNOW? Nature has given the lima bean plant a clever defense against tiny predators. When threatened by spider mites, it secretes a nectar that attracts carnivorous mites that enjoy having those spider mites for lunch.Saddle River, NJ 07458; Mark Dowden, 180 Washington Valley Rd., Morristown, NJ 07960; Lebhar Friedman, Inc., 241 Central Park West, New York, NY, 10024. Known Bondholders, Mortgages, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. Issue Date for Circulation Data: September 2022. Average no. copies each issue during preceding 12 months: Total # of copies: 40,374; Outside County paid/requested mail subscriptions: 0; In- County paid/ requested mail subscriptions: 24,325; Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS: 0; Requested copies distributed by other mail classes through the USPS : 0. Total paid and/or requested circulation: 24,325; Outside County nonrequested copies: 0; In- County nonrequested copies: 15,739; Nonrequested copies distributed through the USPS by other classes of mail: 0; Nonrequested copies distributed outside the mail: 17. Total nonrequested distribution: 15,756; Total distribution: 40,081; Copies not distributed: 293; Total: 40,374; Percent paid and/ or requested circulation: 60.7%; No. Copies of single issue published nearest to filing date: Total # of copies: 40,568; Outside County paid/requested mail subscriptions: 0; In-County paid/requested mail subscriptions: 24,890; Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS: 0; Requested copies distributed by other mail classes through the USPS:0; Total paid and/ or requested circulation: 24,890; Outside County nonrequested copies: 0; In- County nonrequested copies: 15,110; Nonrequested copies distributed through the USPS by other classes of mail: 0; Nonrequested copies distributed outside the mail: 0. Total nonrequested distribution: 15,110; Total distribution: 40,000; Copies not distributed: 568 Total: 40,568; Percent paid and/or requested circulation: 62.2%. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions and/or civil sanctions. Mark V. Dowden, Owner, 9/20/2022
Muddle ginger in a glass. Add cinnamon stick, star anise pods and one tea bag. Add Scotch and maple syrup. Pour hot water over top and let seep 3-4 minutes. Add a squeeze of lemon and stir.
For this hot toddy, I would use Knob Creek maple bourbon and pumpkin spice tea. To add some extra spice, you can swap out the maple syrup for hot honey. ” —Jed Kessler, mixologist, Jed's Party Services, Fair Lawn
live music
West Side Presbyterian Ridgewood. The NJWS is wind ensembles in be joined for this guest conductor Johan de Meij and soloist Hans De Jong from to the 3 p.m. show adults, $20 for seniors. njwindsymphony.org.
games, eat some mingle with some Harley-Davidson pals at BERGEN HARLEY’S CASINO NIGHT, beginning at 5 p.m. at the Park store. Tickets are include two drinks, and $250 worth of game Best yet? All proceeds go The 200 Club of Bergen which supports families of personnel. To reserve your email sergio@bergenharley.com.
Give your green-thumb-in-training some practice at the BERGEN BONSAI SOCIETY WORKSHOP hosted by Kifu Bonsai. In this three-and-ahalf-hour session, Japanese-trained expert Robert Mahler will teach participants the basics of caring for these Japanese plants, from treating to potting. It’s held at the Teaneck Greenhouse beginning at 9:30 a.m. Check out kifubonsai.com/ bonsai-events for more details.
ITAY GOREN has traveled all over perform, but he’ll never pass up come back to New Jersey. Goren William Paterson the faculty of Ramapo College for 11 years, so his homecoming to Mahwah Library is much welcome! Goren will perform solo pieces by Robert Schumann, Beethoven and Ravel during this 2 p.m. show. Get more details at mahwahlibrary. org, and learn more about Goren at itaygoren.com.
Tricky tray season is upon us, means it’s time to have fun and give back to a good cause. Do both at the 6TH ANNUAL DREAMS FOR KIDS TRICKY
TRAY, 6 p.m. at The Fiesta in Wood-Ridge, where raffled-off prizes include gift certificates, sports memorabilia, small appliances, event tickets and is $40, which includes raffle tickets and (there’s a cash sales will go toward programs for the based nonprofit, for Kids. Find out eventbrite.com.
Could this be the of a brand-new Join Waldwick surrounding communities the inaugural FALL FESTIVAL Waldwick Superdome to 5 p.m. There vendors on hand bakeries, candle more. Facebook.com/njcraftcon
way to support local is at SILVER FOX FOUNDATION 2ND ANNUAL KICKOFF EVENT, from which proceeds go toward supporting underprivileged students at local all-boys schools (Don Bosco Prep, Bergen Catholic and Saint Joseph Regional High School). The event at The Brick House in Wyckoff is timed perfectly from 7 p.m. so you can enjoy some football while you’re there. are $100 and include food, and wine—and football on the screen! Visit thesilverfox.org for information.
You might as well burn off as many calories as possible before you stuff yourself on Thanksgiving, right? Held the RACEFASTER RUN at Doremus features something from 9 to 11 a.m., and 9:45 a.m. Tickets are respectively, but the family time Priceless. Runsignup.com
everyone else is $30. Email TiffanyR@ wyckoffymca.org to reserve your spot.
present a memorable that’s almost too good the CHARCUTERIE
Continue the holiday spirit with the VIENNA BOYS CHOIR during their stint at Englewood’s bergenPAC for the “Christmas in Vienna” show. This group of boys between the ages of 10 and 14 come from all over the world for this special holiday tour. Their repertoire includes both modern and more classic holiday tunes, medieval to contemporary, as well as experimental music. Tickets for this 8 p.m. show start at $29. Get yours at bergenpac.org.
These middle school sweethearts from New Milford had their first dance at Allie’s bat mitzvah 17 years ago. Her bat mitzvah DJ also mc’ed their wedding, making their first dance as husband and wife (to “Perfect” by Ed Sheeran) even more special.
Getting three squares a day has never been easier—Bergen County is home to a selection of restaurants diverse enough to satisfy all of your cravings.
IL VILLAGGIO 651 Rte. 17 N. 201.935.7733 ilvillaggio.com
CLIFFSIDE PARK 354 STEAKHOUSE 354 Lawton Ave. 201.941.0499
AVO’S GRILL 720 Anderson Ave. 201.945.9038 orderavos.com
RUDY’S RESTAURANT 591 Anderson Ave. 201.943.9252
SEDONA TAPHOUSE 679 Anderson Ave. 201.943.2300 sedonataphouse.com
VILLA AMALFI 793 Palisade Ave. 201.886.8626 villaamalfi.com
BRASSERIE MEMERE 107 Vervalen St. 201.660.8822 brasserie-memere.com
THE HILL 252 Schraalenburgh Rd. 201.899.4700 thehillcloster.com
SAMDAN
178 Piermont Rd. 201.816.7343 samdanrestaurant.com
DEMAREST YASOU MYKONOS 134 Hardenburgh Ave. 201.768.8500 yasoumykonos.com
DUMONT FINK’S BBQ SMOKEHOUSE
26 W. Madison Ave. 201.384.3210 finksbbqsmokehouse.com
FOSCHINI’S
21 E. Madison Ave. 201.387.9998 foschinis.com
GRANT STREET CAFÉ
25 Grant Ave. 201.385.1705 thegrantstreetcafe.com
IL MULINO 132 Veterans Plz. 201.384.7767 ilmulinodumont.com
EAST RUTHERFORD AL DI LA 1 Hoboken Rd. 201.939.1128
BROWNSTONE PANCAKE FACTORY 860 River Rd. 201.945.4800 brownstonepancake factory.com
DE NOVO EUROPEAN PUB 1257 River Rd. 201.496.6161 denovoeuropeanpub.com
EMMA BISTRO 2 Hilliard Ave. 201.402.7719 emmabistronj.com
FLEMING’S STEAKHOUSE 90 The Promenade 201.313.9463 flemingssteakhouse.com
GREEK TAVERNA 55 The Promenade 201.945.8998 greektavernausa.com
HAVEN 2 Main St. 201.943.1900 havenedgewater.com
ORIGINAL PANCAKE HOUSE
15 The Promenade 201.366.4065 ophedgewater.com
*Editor’s note—Patrons are encouraged to confirm individual restaurant policies regarding social distancing and curbside service.
ALLENDALE BAR & GRILL
67 W. Allendale Ave. 201.327.3197 allendalebarandgrill.com
ALLENDALE
STEAKHOUSE 95 W. Allendale Ave. 201.962.9797 allendalesteakhousenj.com
MEZZA LUNA 96 W. Allendale Ave. 201.327.6556 mezzalunabistro.com
NIRVANA INDIAN KITCHEN 29 W. Allendale Ave. 201.818.2300 nirvanaindiankitchen.com
SAVINI 168 W. Crescent Ave. 201.760.3700 savinirestaurant.com
ALPINE KIKU 385 Rte. 9 W. 201.767.6322
BERGENFIELD CHAPALA GRILL 52 S. Washington Ave. 201.387.2107 chapalamexican grill.com
NIHON KAI 41 S. Washington Ave. 201.384.3000 nihonkaijapanese.com
TOMMY FOX’S PUBLIC HOUSE 32 S. Washington Ave. 201.384.0900 tommyfoxs.com
LUKA’S ITALIAN CUISINE 10 River Rd. 201.440.2996 lukasitaliancuisine.com
CARLSTADT BIGGIE’S 430 Rte. 17 S. 201.933.4000 biggies.com
LOCALE CAFÉ AND BAR 208 Piermont Rd. 201.750.3233 locale208closter.com
SEAR HOUSE 411 Piermont Rd. 201.292.4612 searhouse.com
STERN AND BOW 171 Schraalenburgh Rd. 201.750.3350 sternandbowrestaurant.com
DELVINA RESTAURANT 172 Piermont Rd. 201.816.0239 delvinarestaurant.com
HANAMI
41 Union Ave. 201.567.8508 hanamirestaurant.com
ANNABELLA’S HOUSE OF MOZZARELLA 900 Paterson Plank Rd. 201.804.0303 annabellasmozz.com
BLARNEY STATION PUB 258 Park Ave. 201.531.0001 blarneystation.com
CAFFÉ CAPRI 119 Park Ave. 201.460.1039 caffecaprirestaurant.com
EDGEWATER
BAUMGART’S CAFÉ 59 The Promenade 201.313.3889 baumgartscafe.com
PIER 115 115 River Rd. 201.313.2155 pier115barandgrill.com
REBECCA’S
236 Old River Rd. 201.943.8808 rebeccasedgewater.com
RIVER PALM TERRACE
1416 River Rd. 201.224.2013 riverpalm.com
ROBERTO’S II 936 River Rd. 201.224.2524 robertosii.com
SEAK 725 River Rd., #30 201.402.3400 seaknj.com
ELMWOOD PARK
TAVERNA MYKONOS 238 Broadway 201.703.9200 tavernamykonos.com
ROYAL WARSAW 871 River Dr. 201.794.9277 royalwarsaw.com
EMERSON PIMAAN THAI 79 Kinderkamack Rd. 201.967.0440 pimaanthai.com
ENGLEWOOD AKAI LOUNGE 11 N. Dean St. 201.541.0086 akailounge.com
BAUMGART’S CAFÉ 45 E. Palisade Ave. 201.569.6267 baumgartscafe.com
BENNIE’S 54 E. Palisade Ave. 201.894.5700 benniesofenglewood.com
BLUE MOON CAFÉ 23 E. Palisade Ave. 201.541.0600 bluemoonmexican café.com
CASSIE’S 18 S. Dean St. 201.541.6760 cassiespizzeria.com
CHAT KAEW THAI CUISINE 4 E. Palisade Ave. 201.894.0343
HUMMUS ELITE 39 E. Palisade Ave. 201.569.5600 hummuselite.com
LA FONDA PAISA 95 W. Palisade Ave. 201.871.3544 lafondapaisausa.com
LA’MEZZA 63 Nathaniel Pl. 201.569.2662 lamezzarestaurant.com
LAS MARAVILLAS DE TULCINGO 84 W. Palisade Ave. 201.568.1980
NOCHES DE COLOMBIA 90 W. Palisade Ave. 201.567.4950 nochesdecolombia.com
PINTXO Y TAPAS 47 N. Dean St. 201.569.9999 englewoodtapas.com
ROSE’S OF ENGLEWOOD 126 Engle St. 201.541.0020 rosesplacenj.com
SOFIA 36 Engle St. 201.541.8530 sofiaenglewood.com
TANI SUSHI & ASIAN GRILL 44 E. Palisade Ave. 201.567.7888 taniofenglewood.com
BROWNSTONE PANCAKE FACTORY 717 E. Palisade Ave. 201.945.4800 brownstonepancake factory.com
CAFÉ ITALIANO 14 Sylvan Ave. 201.461.5041 cafeitaliano.net
CLIFFS STEAKHOUSE 18 Sylvan Ave. 201.944.0233 cliffssteakhouse.com
LEFKES ESTIATORIO 495 Sylvan Ave. 201.408.4444 lefkesnj.com
GRISSINI 484 Sylvan Ave. 201.568.3535 grissinirestaurant.com
FAIR LAWN ANTHONY’S COAL FIRED PIZZA 2101 Promenade Blvd. 201.796.2625 acfp.com
THE CRAFTSMAN 1609 Maple Ave. 201.773.8985 thecraftsmannj.com
EMPRESS DINER 13-48 River Rd. 201.791.2895 empressdinernj.com
OCEANOS OYSTER BAR & SEA GRILL 2-27 Saddle River Rd. 201.796.0546 oceanosrestaurant.com
RIVER PALM TERRACE 41-11 Rte. 4 W. 201.703.3500 riverpalm.com
ROSE’S PLACE 32-01 Broadway 201.475.8800 rosesplacenj.com
SAGE RESTAURANT 17-15 Broadway 201.797.0500 sagefairlawn.com
FAIRVIEW NOCHES DE COLOMBIA 172 Broad Ave. 201.840.8428 nochesdecolombia.com
PATSY’S 344 Old Bergen Blvd. 201.943.0627 patsysbistro.com
FORT LEE AQUARIUS 230-234 Main St. 201.592.8338 aquariusrestaurant nj.com
BAGGIOS 212 Main St. 201.585.7979 baggiospizzarestaurant. com
BIG RED TOMATO 1205 Anderson Ave. 201.224.6500 brtnj.com
CAP’T LOUI 210 Main St. 201.461.7080 captloui.com
CHILLERS GRILL 2191 Fletcher Ave. 201.461.0075 chillersgrill.com
KUBA RESTAURANT 2139 Hudson Ter. 201.585.1601 kubarestaurant.com
PHO TODAY 2151 Lemoine Ave. 201.585.8818
POMODORO 795 Abbott Blvd. 201.224.0800 pomodoro1.com
PRIME & BEYOND 501 Main St. 201.461.0033 primeandbeyond.com
PUNTA CANA 2151 Lemoine Ave. 201.849.5556 puntacanarestaurante .com
VENTANA’S 200 Park Ave. 201.583.4777 ventanasatthemodern.com
FRANKLIN LAKES
THE CHEF’S TABLE 754 Franklin Ave. 201.891.6644 tctnj.com
SUSHI COCORO 856 Franklin Ave. 201.560.1333 sushicocoro.com
THE FIREHOUSE 42 Plauderville Ave. 973.478.2226 firehouse-restaurant.com
GOODFELLAS 661 Midland Ave. 973.478.4000 goodfellasristorante.com
LA CAMBUSA 517 River Dr. 973.272.8739 cambusanj.com
LA FORTALEZA 361 Midland Ave. 973.928.4470 lafortalezamexrestaurant .com
GLEN ROCK
GLEN ROCK INN 222 Rock Rd. 201.445.2362 glenrockinn.com
STONE & RAIL 175 Rock Rd. 201.345.0709 stoneandrail.com
TANI SUSHI & ASIAN GRILL 206 Rock Rd. 201.612.1188 taniofglenrock.com
CASUAL HABANA CAFÉ 125 Main St. 201.880.9844 casualhabanacafe.com
THE CHEESECAKE FACTORY
390 Hackensack Ave. 201.488.0330 thecheesecakefactory.com
THE CROW’S NEST 309 Vincent Ave. 201.342.5445 crowsnest.com
HOT FISH 450 Hackensack Ave. 201.881.0180 hotfishhackensack.com
HOUSTON’S 1 Riverside Sq. 201.488.5667 houstons.com
LIDO RESTAURANT
701 Main St. 201.487.8721 thelidorestaurant.com
LT BAR & GRILL 390 Hackensack Ave. 551.287.6333 ltbarandgrill.com
MAGGIANO’S LITTLE ITALY 70 Riverside Sq. 201.221.2030 maggianos.com
MORTON’S THE STEAKHOUSE 1 Riverside Sq. 201.487.1303 mortons.com
THE OCEANAIRE 175 Riverside Sq. 201.343.8862 theoceanaire.com
P.F. CHANG’S 390 Hackensack Ave. 201.646.1565 pfchangs.com
THE PICCO TAVERN 160 Prospect Ave. 201.880.8750 piccotavern.com
ROSA MEXICANO 60 Riverside Sq. 201.489.9100 rosamexicano.com
HARRINGTON PARK DONATELLA RISTORANTE 12 Tappan Rd. 201.767.4245 donatellasitalian. restaurant
HASBROUCK HEIGHTS BENSI 459 Rte. 17 S. 201.727.9525 bensihh.com
THE HEIGHTS BAR & GRILL 163 Boulevard 201.288.9338
IVY INN 268 Terrace Ave. 201.393.7699 ivyinn.com
SOFIA’S 220 Boulevard 201.462.0123 sofiasmediterranean grill.com
TOM YUM KOONG 305 Boulevard 201.288.3840 tomyumkoong.net
HAWORTH ALESSANDRO’S 157 Terrace St. 201.385.8544 alessandrosnj.com
ANDIAMO 23 Hardenburgh Ave. 201.384.1551 andiamorestaurant.net
TERRACE STREET CAFÉ 149 Terrace St. 201.338.4720 terracestreetcafe.com
THE CORNERSTONE 84 Broadway 201.666.8688 thecornerstonenj.com
DOMANI 387 Washington Ave. 201.722.8881 domanirestaurants.com
FIG & TOMATO 100 Park Ave. 201.722.8880 figandtomatoeatery.com
MATSU SUSHI & GRILL 140 Broadway 201.722.9388
OSSO BUCO 343 Broadway 201.664.1600 ossobucogrill.com
HO-HO-KUS ALT EATS 622 N. Maple Ave. 201.444.1300 alteatscafe.com
CATCHY CAFÉ 614 N. Maple Ave. 201.445.6400 thecatchycaterer.com
HO-HO-KUS INN 1 E. Franklin Tpke. 201.445.4115 hohokusinn.com
HO-HO-KUS SUSHI CAFÉ 29 Sheridan Ave. 201.670.7677 hohokussushicafe.com
ST. EVE’S 611 N. Maple Ave. 201.857.4717 stevesnj.com
LEONIA CAFÉ MIGNON 332 Broad Ave. 201.292.1992
DANTE’S PLACE 373 Broad Ave. 201.592.9071 dantesplace.com
FONTANA TRITONE 248 Fort Lee Rd. 201.242.9040
LITTLE FERRY
SEGOVIA STEAKHOUSE 217 Main St. 201.814.1100 segoviasteakhouse.com
LODI KAYA 334 N. Main St. 973.779.1128 kayalodi.com
REBAR & KITCHEN 132 Essex St. 201.368.8181 rebarkitchen.com
SERGIO’S MISSIONE 2 Mercer St. 973.778.4545 sergiosmissione.com
LYNDHURST ANGELO’S 263 Ridge Rd. 201.939.1922
FOSCHINI’S BRICK
OVEN PIZZA 298 Ridge Rd. 201.460.7600 foschinis.com
MICHAEL’S RIVERSIDE 528 Riverside Ave. 201.939.6333 michaelsriverside.com
MAHWAH
JUN LUNG 180 Franklin Tpke. 201.529.9898 junlungnj.com
MAHWAH BAR & GRILL 2 Island Rd. 201.529.8056 allendalebarandgrill.com
NAGOYA 1007 MacArthur Blvd. 201.818.9933 nagoyacuisine.com
NONNA’S 11 Franklin Tpke. 201.529.1151 nonnasmahwah.com
ROXANNE’S 150 Franklin Tpke. 201.529.0007 roxannes restaurant.com
SANGRIA 1033 MacArthur Blvd. 201.962.3310 sangriamahwah.com
STATE LINE DINER 375 Rte. 17 N. 201.529.3353 statelinediner.com
MAYWOOD ANGELO’S GREEK TAVERNA 245 Maywood Ave. 201.845.4278 angelosgreektavernanj.com
MAYWOOD INN’S TWIN DOOR TAVERN 122 W. Pleasant Ave. 201.843.8022 twindoortavern.com
MAYWOOD PANCAKE HOUSE 92 W. Pleasant Ave. 201.880.7842 maywoodpancake house.com
THE SEAFOOD GOURMET 103 W. Pleasant Ave. 201.843.8558 seafood-gourmet.com
MIDLAND PARK ARTURO’S 41 Central Ave. 201.444.2466 arturos.co
FIONA’S RISTORANTE 118 Godwin Ave. 201.857.5800 fionasristorante.com
ROSARIO’S TRATTORIA 29 Central Ave. 201.445.3335 rosariostrattoriamenu.com
MONTVALE
DELPINO RESTAURANT 108 Chestnut Ridge Rd. 201.391.6866 delpinorestaurant.com
BELLISSIMO 12 S. Kinderkamack Rd. 201.746.6669 bellissimonj.com
FIRE & OAK
100 Chestnut Ridge Rd. 201.307.1100 fireandoak.com
GEN SUSHI & HIBACHI
14B Chestnut Ridge Rd. 201.930.9188 gensushimontvale.com
HEARTH & TAP CO. 125 N. Kinderkamack Rd. 201.307.6300 hearthandtap.com
YUKI 2 S. Kinderkamack Rd. 201.391.9877 yukimontvale.com
MOONACHIE
BAZZARELLI 117 Moonachie Rd. 201.641.4010 bazzarellirestaurant.com
BISTRO 107 107 Moonachie Rd. 201.440.3339 bistro107nj.com
SEGOVIA 150 Moonachie Rd. 201.641.4266 segoviarestaurant.com
NEW MILFORD
BARREL & BREW 872 River Rd. 201.483.3329 barrelandbrews.com
CASUAL HABANA CAFÉ 200 Main St. 201.576.0400 casualhabanacafe.com
SANZARI’S NEW BRIDGE INN 105 Old New Bridge Rd. 201.692.7700 sanzaris.com
BIDDY O’MALLEY’S 191 Paris Ave. 201.564.7893 biddyomalleys.com
THE GREEK VILLAGE 254 Livingston St. 201.750.8570 greekvillagenj.com
MADELEINE’S PETIT PARIS 416 Tappan Rd. 201.767.0063 madeleinespetit paris.com
OLAR NOSO 493 Tappan Rd. 201.402.9355
OAKLAND CENZINO 589 Ramapo Valley Rd. 201.337.6693 cenzinos.com
TROVATO’S DUE 4 Barbara Ln. 201.337.0813 trovatosduenj.com
YUKI
350 Ramapo Valley Rd. 201.337.8889 yuki-oakland.com
OLD TAPPAN
PATRIZIA’S 183 Old Tappan Rd. 201.515.2900 patrizias.com
PALISADES PARK
SO MOON NAN JIP 238 Broad Ave. 201.944.3998 so-moon-nan-jip.com
BIAGIO’S
RISTORANTE 299 Paramus Rd. 201.652.0201 biagios.com
THE CAPITAL GRILLE
1 Garden State Plz. 201.845.7040 thecapitalgrille.com
GRAND LUX CAFE
1 Garden State Plz. 201.909.0399 grandluxcafe.com
KIKU
365 Rte. 17 S. 201.265.7200
MANTRA 275 Rte. 4 W. 201.342.8868 mantranj.com
SUBURBAN DINER 172 Rte. 17 N. 201.261.2605 suburbandiner17.com
PARK RIDGE
103 PRIME AT VALENTINO’S 103 Spring Valley Rd. 201.391.2220 103prime.com
ESTY STREET 86 Spring Valley Rd. 201.307.1515 estystreet.com
THE PARK STEAKHOUSE 151 Kinderkamack Rd. 201.930.1300 theparksteakhouse.com
PEPPERCORNS 176 Colony Ave. 201.391.2818 peppercorns176.com
RIDGE DINER 125 Kinderkamack Rd. 201.391.4242 ridgediner.com
RAMSEY
ANTHONY FRANCO’S 128 E. Main St. 201.236.8000 afpizza.com
BRADY’S AT THE STATION 5-7 W. Main St. 201.327.9748 bradysatthestation.net
CAFÉ PANACHE 130 E. Main St. 201.934.0030 cafepanachenj.com
KINCHLEY’S TAVERN 586 N. Franklin Tpke. 201.934.7777 kinchleyspizza.com
THE SHANNON ROSE 1200 Rte. 17 201.962.7602 theshannonrose.com
SMYRNA 21 E. Main St. Ramsey 201.934.7990
TAWARA 53 W. Main St. 201.825.8712
VARKA ESTIATORIO 30 N. Spruce St. 201.995.9333 varkarestaurant.com
RIDGEFIELD
CAFÉ TIVOLI 533 Shaler Blvd. 201.941.5561 cafetivoli.com
88 RICE SHOP 88 Rte. 46 W. 201.840.8688 88riceshop.com
RIDGEFIELD PARK
MK VALENCIA 228 Main St. 201.373.0228 mkvalenciarestaurant.com
THAI PALACE 218 E. Main St. 201.441.9119 thaipalacenj.com
RIDGEWOOD
CAFE 37 37 S. Broad Ave. 201.857.0437 cafe-37.com
CRAVINGS TAPAS BISTRO 8 Wilsey Sq. 201.857.8533 cravingstapas.com
DELHI ACCENT 37 Chestnut St. 201.444.4910 delhiaccentnj.com
FELINA 54 E. Ridgewood Ave. 551.276.5454 felinarestaurant.com
GREEN FUSION 22 Oak St. 201.670.7502 greenfusionnj.com
IT’S GREEK TO ME 21 E. Ridgewood Ave. 201.612.2600 itsgreektome.com
LA LANTERNA 29 W. Ridgewood Ave. 201.444.5520 lalanternaof ridgewood.com
LATOUR 6 E. Ridgewood Ave. 201.445.5056 latourridgewood.com
LISA’S MEDITERRANEAN CUISINE 28 Oak St. 201.251.8686 lisasmediterranean cuisine.net
PARK WEST TAVERN 30 Oak St. 201.445.5400 parkwesttavern.com
PEARL 17 S. Broad St. 201.857.5100 pearlridgewood.com
RAYMOND’S 101 E. Ridgewood Ave. 201.445.5125 raymondsnj.com
ROOTS
17 Chestnut St. 201.444.1922 rootssteakhouse.com
S. EGIDIO 17 N. Broad St. 201.389.3525 segidiopizza.com
STEEL WHEEL TAVERN 51 N. Broad St. 201.882.1800 steelwheeltavern.com
VILLAGE GREEN 36 Prospect St. 201.445.2914 villagegreenrestaurant.com
WHITE MAPLE CAFÉ 47 E. Ridgewood Ave. 201.447.1953 whitemaplecafe.com
RIVER EDGE
MADO RESTAURANT 570 Kinderkamack Rd. 201.265.3629 madorestaurant.business. site
SANDUCCI’S 620 Kinderkamack Rd. 201.599.0600 sanduccis.com
AMMATA THAI KITCHEN 184 Rivervale Rd. 201.664.2299 ammata.com
ARMANDO’S GRILL 688 Westwood Ave. 201.722.5820 armandostuscangrill.com
LET’S MEAT
STEAKHOUSE 625 Rivervale Rd. 201.660.7960 letsmeatsteakhouse.com
ROCHELLE PARK NANNI 53 W. Passaic St. 201.843.1250 nanni.com
CAFÉ MATISSE 167 Park Ave. 201.935.2995 cafematisse.com
FINCH’S 801 Rutherford Ave. 201.231.3141 finchsdining.com
PAISANO’S 132 Park Ave. 201.935.5755 paisanos.com
THE RISOTTO HOUSE 88 Park Ave. 201.438.5344 therisottohouse.com
VOLARE’S 7 Station Sq. 201.935.6606 volaresrestaurant.com
SADDLE BROOK
MIDLAND BREW HOUSE 374 N. Midland Ave. 201.797.0070 midlandbrewhouse.com
QUE PASTA 326 Market St. 201.712.1900 qpitalian.com
THE PLANK PIZZA CO. BEER PARLOR 383 Market St. 201.843.2426
SADDLE RIVER
THE SADDLE RIVER INN 2 Barnstable Ct. 201.825.4016 saddleriverinn.com
TEANECK AMARONE 63 Cedar Ln. 201.833.1897 amaroneristorante.net
B V TUSCANY 368 Cedar Ln. 201.287.0404 bvtuscany.com
ETC. STEAKHOUSE 1409 Palisade Ave. 201.357.5677 etcsteakhouse.com
NOAH’S ARK 493 Cedar Ln. 201.692.1200 noahsark.net
REGINA’S 827 Teaneck Rd. 201.862.1996 reginassteakhouse andgrill.com
TENAFLY
AXIA TAVERNA 18 Piermont Rd. 201.569.5999 axiataverna.com
BRASSERIE 4 Washington St. 201.266.6400 tenaflybrasserie.com
SAYOLA 50 Prospect Ter. 201.871.2182 sayolarestaurantnj.com
TPR RESTAURANT 38 W. Railroad Ave. 201.871.0444 tprrest.com
WALDWICK ANDREA’S RISTORANTE 20 E. Prospect St. 201.670.0275 andreasrestaurant nj.com
LIMONCELLO 32 Franklin Tpke. 201.652.5577 limoncellonj.com
BACARI GRILL 800 Ridgewood Rd. 201.358.6330 bacarigrill.com
WESTWOOD
CAFFÉ ANELLO 11 Madison Ave. 201.786.8137 caffeanello.com
DOWNTOWN DHABA 266 Center Ave. 201.664.0123 dhabadowntown.com
THE IRON HORSE 20 Washington Ave. 201.666.9682 theironhorse.com
KIMCHI SMOKE 301 Center Ave. 201.497.6333 kimchismoke.com
OSTERIA CRESCENDO 36 Jefferson Ave. 201.722.1900 osteriacrescendo.com
PHOENICIAN LOUNGE 284 Center Ave. 201.722.8600 phoenicianlounge.com
WOODCLIFF LAKE SOL RESTAURANT 42 Kinderkamack Rd. 201.746.9363 solrestaurantnj.com
WOOD-RIDGE AL TORO 187 Hackensack St. 862.243.3850 al-toro-restaurant-bar. negocio.site
WYCKOFF ALDO’S 640 Wyckoff Ave. 201.891.2618 aldosofwyckoff.com
BENARES 327 Franklin Ave. 201.904.2222 benaresnj.com
BLUE MOON CAFÉ 327 Franklin Ave. 201.891.1331 bluemoonmexicancafé.com
T.S. MA CHINESE CUISINE 637 Wyckoff Ave. 201.891.8878 tsmachinesecuisine.com
WYCKOFF THAI 314 Franklin Ave. 201.485.8855 wyckoffthai.com
Gatherings
Bergenites always show up to support their friends and neighbors—especially when help is needed most.
6 { ON THE TOWN }
The Holy Name Medical Center Foundation held its 27th annual golf classic at Hackensack Golf Club in Emerson. the event included breakfast, a full day of golf and a cocktail/dinner reception.
5 Michael Maron (center) with former New York Giants players Stephen Baker and Ottis Anderson
The Academy of the Holy Angels varsity tennis team won the Bergen County Championship and swept the singles and doubles titles. Winning players were Erin Ha, first singles; Norah Park, second singles; Ali Darmanin, third singles; Mia Custodio and Eva Cho, first doubles; and Ella Oaten and Autumn Morrissey, second doubles.
The Ramapo College Foundation held its 35th Annual Golf Outing at Upper Montclair Country Club in Clifton. The event raised funds for student scholarships, innovative student research initiatives and ongoing capital projects.
TABLE TO TABLE
New Jersey’s first and most successful food rescue organization garnered record attendance at its 2022 Chefs Gala. Funds raised from the gala will provide nearly four million meals throughout Bergen, Essex, Hudson and Passaic counties. 7 The staff of Inserra ShopRite Supermarkets 8 David Burke, Rocco DiSpirito, Michel Nischan
College Foundation (2–3), Holy Name Medical Center Foundation (4–5),
Ramapo
Liv Breads opened in 2018 in Millburn, and quickly became a hotspot known for its exceptional hand-crafted baked goods and coffee, modern and welcoming vibe, and seasonal and local approach. Now open in Englewood, we bring our products daily to Bergen County! Inspired by the bread and pastry cultures of Europe and Israel, we specialize in slow fermentation “wild yeast” sourdough breads, challah and buns, flaky pastry, babka and cakes, and sandwiches prepared on our breads.
23 NATHANIEL PL., ENGLEWOOD, NJ LIVBREADS.COM
The Market Basket opened its doors in 1960 as a family-run gourmet market and catering company. More than 60 years and three generations later, The Market Basket is still recognized as one of New Jersey’s best gourmet grocery stores. Open seven days a week, customers can treat themselves to store-made prepared foods, hand selected produce, an expansive deli, prime meat, fresh seafood, store-made baked goods and so much more.
813 FRANKLIN LAKE RD. FRANKLIN LAKES, NJ 300 SICOMAC AVE., WYCKOFF, NJ 201.891.2000 | MARKETBASKET.COM
Celebrate your Holiday/ Corporate event @ VENTANAS! The 7,000-squarefoot restaurant is home to three unique venues under one roof lounge, cosmopolitan bar and full-service dining room complete with a chef’s table. With red and black accents and hanging chandeliers, VENTANAS evokes a sexy seductive ambiance.
VENTANAS RESTAURANT AND LOUNGE LOCATED AT THE MODERN 200 PARK AVE., FORT LEE, NJ
VENTANASATTHEMODERN.COM
Celebrate your Holiday/Corporate event @ Son Cubano! With 10,000 square feet, two Large dining rooms, and stunning views of the New York City Skyline, Son Cubano is the perfect place to host your next event!
40-4 RIVERWALK PL., WEST NEW YORK, NJ 07093 WEST NEW YORK, NJ SONCUBANONJ.COM
10/20/22 1:37 PM
“I started group-riding in 2019 with a friend. I quickly fell in love with the community and the fitness aspect of riding. On this particular ride through Palisades Interstate Park, I loved hearing the crunching of the leaves, seeing the colors and feeling the crisp air. I’m so thankful for my cycling teammates, Cami and Molly, pictured here, especially on this day, as they convinced me to ride despite cooler temperatures than I was used to. I wanted to capture the beautiful scenery, the memory of riding through the fallen leaves—and inspire others to get out there and cycle.”
—Patti Arellano, Manhattan, NY
rita.guarna@wainscotmedia.com.
Everything medicine can do. A few things medicine can’t. Valley Health System understands that elite cardiac care requires many things. Heart surgery performed by nationally acclaimed surgeons. Advanced treatments for atrial fibrillation. The latest techniques in heart imaging. Breakthrough procedures for valve replacement. And, a team approach to care that always includes you.
To make an appointment with our heart care team, call 1-800-VALLEY 1.
ValleyHealth.com /Heart
