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B E R G E N H E A LT H & LIFE
■
BERGEN
J U LY- A U G U S T 2 0 1 0 A TA S T E O F B E R G E N
& life Chefs tell all
health
• good-for-you global fare • healthy desserts • what goes on behind the kitchen door
+ 11 of their fave recipes YOUR FIREWORKS FINDER
Tenafly’s Mira Sorvino on acting, motherhood and her U.N. work
Health watch ■ ■
Body ache: Here’s what to take Raising the salad bar
Bergen Health and Life_Suit Ad
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Meet the Winners of
Bergen Health & Life’s
Readers’ Choice Awards at
PARTY&EXPO tastings from the best restaurants! | samples & prizes! | live entertainment! Bergenfest is the county’s hottest event of the year!
THURSDAY, SEPTEMBER 30
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PRESENTED BY
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Reserve your tickets today! www.BergenHealthandLife.com/Bergenfest (800) 590-8544 To book exhibit space at this event, please contact Wilkie Bushby, Group Publisher
Follow the event on Twitter @Bergenfest Become a fan of Bergen Health & Life on Facebook
SHOP LOCAL
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Contents
38
17
46 July-August 2010 Features 36
Departments
World’s fare Four premier local chefs, each specializing in a different ethnic cuisine, take us step-by-step through their favorite healthy recipes.
38
Just desserts
40
Culinary confidential
These tasty recipes from a trio of local chefs will satisfy your sweet tooth without derailing your diet.
Peek behind the scenes as a top local restaurant prepares for its Friday-night crowd.
44 At home /
Tasty spaces
A local designer gives his Park Ridge restaurant a look that befits its acclaimed cuisine.
46 Spotlight /
Paradise, twice
2 jaunts to refresh body, mind and spirit: Colorado’s rugged vistas and the blissful beaches of Grand Cayman COVER IMAGE : CHRISTOPHER BARTH
27
17 Bergen buzz · Epicurean instruction · The slice is right · Winner’s circle · Tasty plates aplenty · Puppy love · Arming your inner chef · Rockin’ rollers · ‘What I’m listening to ...’ · Sparkling extravaganzas
22 Flash
Captured moments around the county
27 Health watch · Pain-reliever rundown · Raising the salad bar
62 Glorious food Pod squad Foodies aplenty have declared their love
for edamame, an increasingly popular bean that packs a hefty nutritional punch.
Mira, Mira
How does Tenafly actress Mira Sorvino see herself? Not just as an actress, but as an activist and a dedicated mom
50 Escapes /
8 Editor’s letter
64 Bergen gourmet A healthy curiosity Hearty vegetarian fare offers
tasty satisfaction at Su Healthy Cuisine in Edgewater.
68 Where to eat
Your Bergen County
dining guide
76 Be there!
Local events you won’t want to miss
80 End notes A chat with … Ellen Postolowski
This Mahwah resident, personal chef and new author, 44, dishes on cooking for the family of NBA star Jason Kidd.
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Franklin Lakes Dream Home! Editorâ&#x20AC;&#x2122;s LETTER
Food, glorious food
PriCe reDuCeD to $1,299,900
5 bedrooms, 3.5 bathrooms
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realtyline r e A Lt y
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IF THIS ISSUE DOESNâ&#x20AC;&#x2122;T MAKE YOU HUNGRY, itâ&#x20AC;&#x2122;s not for lack of trying. This, you see, is our annual â&#x20AC;&#x153;Taste of Bergenâ&#x20AC;? issue, for which itâ&#x20AC;&#x2122;s our duty (OK, itâ&#x20AC;&#x2122;s also our pleasure) to tempt your palate with irresistible culinary delights. Just flip a few pagesâ&#x20AC;&#x201D;doesnâ&#x20AC;&#x2122;t it suddenly seem that dinnertime is about due? This year we took it up a notch, making sure to seek out foods that were as healthy as they were enticing. In â&#x20AC;&#x153;Worldâ&#x20AC;&#x2122;s Fareâ&#x20AC;? on page 36, for example, youâ&#x20AC;&#x2122;ll find recipes for scrumptious, nutritionally sound dishes from outstanding local eateries representing four cuisines (Italian, French, Asian and Greek)â&#x20AC;&#x201D;meals you may have enjoyed while dining out but hesitated to try making at home. â&#x20AC;&#x153;Raising the Salad Barâ&#x20AC;? on page 28 offers four Bergen restaurant chefsâ&#x20AC;&#x2122; secrets for salads that are not just crunchy, tasty and good for you, but fun and a little different too. Then, in â&#x20AC;&#x153;Just Dessertsâ&#x20AC;? on page 38, we solicit chefsâ&#x20AC;&#x2122; expertise once more for end-of-meal treats that defy the odds, keeping your waistline happy while making your taste buds delirious. Ever wonder just what happens behind the scenes at your favorite restaurant after the waiter takes your order? On page 40, we go sleuthing on a busy Friday night for a glimpse of this secret world at Ramseyâ&#x20AC;&#x2122;s much-praised CafĂŠ Panache. We also visit Esty Street in Park Ridge, where a new designer-owner recently cooked up a delicious redo to make sure the look of the place was worthy of the food it serves. (Read about it on page 44.) So are we only about eating this month? I wouldnâ&#x20AC;&#x2122;t say that. After all, youâ&#x20AC;&#x2122;ll find nary a meal discussed in our conversation with Tenafly actress Mira Sorvino, page 46. And the agenda for Escapes, page 50, is simply to present two very different getaways that revitalize the body and soothe the spirit: one in rugged southwest Colorado, the other in the pure azure Caribbean. Seeâ&#x20AC;&#x201D;weâ&#x20AC;&#x2122;re not obsessed! Now, if youâ&#x20AC;&#x2122;ll excuse me, I believe itâ&#x20AC;&#x2122;s time to fix myself a nice, healthy snack ....
CBP
CERTIFIED BUILDING PROFESSIONAL
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速
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J U LY- A U G U S T 2 0 1 0
editor in chief RITA GUARNA
art director SARAH LECKIE
senior editor TIMOTHY KELLEY
managing editor JENNIFER RYAN
assistant editor KRISTIN COLELLA
editorial interns JENNY CONNELL DIANE SZULECKI
PUBLISHED BY WAINSCOT MEDIA
chairman CARROLL V. DOWDEN
president MARK DOWDEN
executive vice president, publishing director DEBORAH JONES BARROW
vice presidents AMY DOWDEN NIGEL EDELSHAIN RITA GUARNA SHANNON STEITZ
editorial contributions: The editors invite letters, article ideas and other contributions from readers. Please write to Editor, Bergen
Health & Life, 110 Summit Avenue, Montvale, NJ 07645; telephone 201571-7003; fax 201-782-5319; e-mail editor@wainscotmedia.com. Any manuscript or artwork should be accompanied by a self-addressed envelope bearing adequate return postage. The magazine is not responsible for the return or loss of submissions.
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From day one, she’s received five-star treatment. Englewood Hospital and Medical Center recently achieved the HealthGrades Maternity Care Excellence Award™ for the fifth consecutive year. So even though it’s been a long nine months, tonight she can rest easy – and so can her parents.
866.980.3462 / englewoodhospital.com
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group publisher WILKIE F. BUSHBY
executive vice president, publishing director DEBORAH JONES BARROW
regional advertising director DOUG BARKER
regional advertising manager VIVIENNE ROLLINS
senior account executive JANICE PREDONZANI
senior account manager LAURA DOWDEN
account executive MARY MASCIALE
director, internet & new media NIGEL EDELSHAIN
web editors ANNMARIE MARANO JESSICA SOLLOWAY
internet interns ALYSSA JAFFE MARC PHILLIPS
Photos by: www.PeterRymwid.com
director of production CHRISTINE HAMEL
production assistant JULIA NIEDZWIECKI
production intern HAYLEY FOX
marketing manager KIRSTEN HAACK
sales & marketing coordinator ELIZABETH MEE
senior art director, agency services KIJOO KIM
director of advertising services THOMAS RAGUSA
circulation director LAUREN MENA advertising inquiries: Please contact Wilkie Bushby at 201-571-2220 or wilkie.bushby@wainscotmedia.com.
Whole House Remodels Additions ❖ Kitchens ❖ Baths NJ: 201.815.8943 • NY: 845.634.0132 www.CreativeDesignConstruction.com NJ License: 13VH01178400 • Rockland Co. License: H06401A60000 • Westchester Co. License: 20847
Creative Design – Bergen Health & Life June ’10 - 2/3 pg 4.63" x 10.375" GL_kithood + 2
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subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Bergen Health & Life, Circulation Department, PO Box 1788, Land O Lakes, FL 34639; telephone 813-996-6579; e-mail lauren.mena@ wainscot media.com.
Bergen Health & Life is published 8 times a year by Wainscot Media, 110 Summit Avenue, Montvale, New Jersey 07645. This is Volume 10, Issue 5. ©2010 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S.: $14.00 for one year. Single copies: $3.95. Material contained herein is intended for informational purposes only. If you have medical concerns, seek the guidance of a healthcare professional.
6/16/10 12:44:02 PM
The Very Best is around The Corner
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Jacobsen
LANDSCAPE DESIGN AND CONSTRUCTION, INC.
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Full Service Landscape Professionals Since 1978 Landscape design · custom Landscape masonry · irrigation and Lighting · FuLL service property maintenance
D esign center
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L andscape gallery and gardens 11 Barnstable Court, Saddle River 201.825.4440
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Sorry, NYC (and New Jersey).
! HWAH A M AY OM
S FR THRUW E T U MIN B, NY
EXIT
14
Good Samaritan Hospital rated best in the region for heart surgery.* Impressive? Thatâ&#x20AC;&#x2122;s only the beginning. The Active International Cardiovascular Institute at Good Samaritan Hospitalâ&#x20AC;&#x201D;right in Suffernâ&#x20AC;&#x201D;has skyrocketed to being one of the premier heart surgery programs in the country! s 2ECIPIENT OF THE (EALTH'RADESÂŽ Cardiac Surgery Excellence AwardTM s 2ANKED AMONG THE TOP IN THE NATION FOR CARDIAC SURGERY s 2ANKED IN .9 FOR CARDIAC SURGERY s &IVE STAR RATED FOR CARDIAC SURGERY CORONARY BYPASS SURGERY valve replacement surgery and treatment of heart failure To learn more, ask your doctor or call 1.800.HELP.IN.5
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2010 rankings. HealthGrades is the leading healthcare ratings company, helping individuals research and compare local healthcare providers. To learn more, visit www.healthgrades.com.
255 Lafayette Avenue | Suffern, NY 10901 | 1.845.368.5000 | www.GoodSamHosp.org
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Bergen BUZZ YOUR GUIDE TO LOCAL TRENDS, TREASURES, PEOPLE & WELL-KEPT SECRETS
Epicurean
INSTRUCTION
How often can you claim a swanky night out as “educational”? With pros leading you through varietals galore, these wine and food events make the grade; just be sure to reserve a spot in advance: Enjoy plentiful sips and great food to boot at the four-course wine dinners at The Park Steakhouse in Park Ridge (201-930-1300, www.thepark steakhouse.com), hosted quarterly. The next event (Wednesday, July 14, 7 p.m. to 10 p.m.) features shrimp cocktail, Caesar salad, dry-aged Porterhouse steaks and more, plus red wines and single-malt Scotches ($75 per person, plus gratuity). Known for its exotic décor and creative New American fare, Chakra in Paramus (201-5561530, www.chakrarestaurant.com) hosts wine eduThere’s red pizza and white pizza. But “green” pizza is the cation dinners monthly on Monday nights at 6 p.m. specialty at Ridgewood’s PIZZA FUSION (201-445-9010, ($65 to $85 per person). Each dinner spotlights a www.pizzafusion.com). Nestled on Godwin Avenue, well-known vineyard and includes a glass of wine the eatery is certified by LEED (Leadership with each course; guest speakers provide inforin Energy and Environmental Design) and ER’S mation and answer questions. WINN keeps the earth in mind with every slice, E You can test your palate with a blind CIRCL o t serving pizzas and other fare made s n tasting at Park & Orchard in East tulatio ge, id ongra R C in-house with 80 percent organic k r Rutherford (201-939-9292, www.parkand of Pa Davis ff. o L n y a r ingredients. Decked out with ecoo orchard.com), in which guests sample 16 Ter kets t on tic voting r wines sans price or label information. friendly touches such as recycled barn o who w f how way s 010 2 Palate cleansers such as bread and cheese l wood tables, zero-VOC paint and comBroad ir G Cover are provided; some tastings also include ! in our y jo pact fluorescent light bulbs, the restaurant st. En conte dinner. The caveat: You’ll have to wait until
THE SLICE IS RIGHT
ISTOCKPHOTO
fall, as events are held September through May only. (Prices start at $50 per person; call for dates.)
offers waiter service or local delivery with energy-efficient Smart Cars. “Anything that’s not organic is all-natural, and we also offer gluten-free and vegan options,” says General Manager Byron Roberts, adding that all meats are certified humane and preservative and hormone free. “We’ve gotten a huge response from the community—people really like that we care about what we put into our food.” About that food—available in small (6-inch by 9-inch) or large (9-inch by 18-inch) sizes, the oval-shaped pies are made with organic white or all-natural multigrain crust, organic sauce and your choice of toppings, from aged Parmesan to artichokes to pan-roasted steak. An added incentive to come back for more? The restaurant credits customers 25 cents for every pizza box they return. B E R G E N H E A LT H & L I F E
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Bergen BUZZ
PUPPY LOVE
Tasty plates aplenty
Ashley Taylor Smith, Montvale, teacher Tucker, golden retriever, 5 months
How we met: “I like to joke that I didn’t choose Tucker— he chose me. After I found a breeder in Millburn with a litter of 13 golden retrievers, my family and I went there in person to pick out a puppy. Tucker was the first one to run up to me, lick my face and follow me around.”
Study up, Pup: “Tucker is very laid-back, friendly and welltrained. He is now preparing to pass a state test so he can visit
Mom always told you to share. What better way than with a table full of flavorful dishes? Tapas—small plates of hot or cold appetizers, designed for sharing and available in endless tantalizing varieties—are perfect when paired with fruity libations and lively conversation. But where to get them in Bergen? At TAPAS DE ESPAÑA in Englewood (201-569-9999), you’ll find a whopping 40-plus options on the extensive tapas menu. Cheese lovers will adore the tablas de quesos platter, with manchego, cabrales and tetilla cheese, while meat fans can savor the albondiguillas estofadas (beef meatballs stewed in brandy sauce). Spanish fare reigns at SEGOVIA RESTAURANT in Moonachie (201641-4266, www.segoviarestaurant.com). Favorites tapas include oysters on the half shell, marinated pork cubes and grilled Spanish sausage. Enjoy more than a dozen types of tapas at the hip BLEND in Ridgewood (201-447-4343, www.blend bar.com). From rum shrimp to Kobe beef sliders to Serrano ham crostinis, creative offerings abound—and go down extra easy with a signature cocktail, such as the “Bergen Luxury” (Grey Goose, Chambord, pineapple juice and champagne).
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J U LY- A U G U S T 2 0 1 0
children with cancer in hospitals.”
Foraged fare: “Sometimes I think acorns and dandelions are Tucker’s two main food groups in the summer! He also likes to sneak into my neighbors’ backyard and eat their bird food.”
Arming your inner chef “Rare, even quirky”—that’s how owner Ron Eisenberg describes some of the objects lining the aisles at CHEF CENTRAL (201-576-0100, www.chef central.com), his 15,000-square-foot Paramus megastore. “Along with all the cooking basics, we have items such as 80-quart stockpots, unusually sized tart pans and pastry tips, and high-end European espresso makers,” he adds. Indeed, the emporium is stocked with gizmos and gadgets aplenty, and it’s the shop’s more unusual offerings that draw aspiring chefs from near and far. “They have appliances and tools you just don’t find in a typical culinary shop—plus great sauces, olive oils and marinades,” says Woodcliff Lake resident Stephanie Laub. “It appeals to both the chef and the foodie inside me.” Hot items this summer include a “flash chill” iced-tea maker set from Takeya ($39.99); a collapsible salad spinner from Progressive International ($29.99); and the Big Green Egg ceramic kamado-style smoker and grill (from $549.99). Need to sharpen your skills? Take a class at the on-site cooking school, taught by Culinary Institute of America–trained chefs. Offerings include sushi making, Italian cooking and home canning. And don’t forget to stop by for free book signings and chef demos. “We’ve hosted some big names, like Bobby Flay, Lidia Bastianich and Mario Batali,” says Eisenberg.
C A R DIAC SU RG E RY
“At Valley, success was about filling my once again with
heart
pride.”
Vincent Porta, Jackals National Anthem Singer
There is nothing that makes me more proud than singing the national anthem before a Jackals game
at Yogi Berra Stadium. But earlier this year, I was afraid I’d never hear the cry of “Play Ball” again. I was having a little stomach discomfort at work, but when my left leg went numb, I knew something was terribly wrong. I was rushed by ambulance to The Valley Hospital in Ridgewood, New Jersey, where they quickly diagnosed an aortic dissection – a serious tear in my aorta. I needed emergency surgery. However, just as I was being wheeled into the operating room, the tear ruptured and my heart stopped. Immediately, my surgeon opened my chest and massaged my heart. Within seconds it was beating. A four-inch section of my aorta was replaced with a synthetic graft. In less than an hour I had gone from work – to a stopped heart – to successful open-heart surgery that saved my life. I now have a second chance at life, all because of the skill, expertise, and speed of the doctors and staff at Valley. To them, it wasn’t just about getting me back on the field – it was about filling my heart once again with pride.
VALLEY FACTS
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Valley’s cardiac surgery program, led by Director Alex Zapolanski, M.D., has been honored five times by The Society of Thoracic Surgeons with the highest possible recognition for quality and clinical excellence. Only 12 percent of cardiac surgery programs nationwide qualify for this distinction. Valley has also been recognized by HealthGrades as being in the top 10 percent in the nation for cardiac care. Valley surgeons specialize in the treatment and management of thoracic aortic diseases, including aortic dissections. Valley’s Thoracic Aneurysm Management Program identifies patients at risk for this condition, provides a variety of effective treatments, and offers ongoing medical supervision. For more information on Valley’s cardiac surgery team and the treatments and procedures they perform, including Vincent’s full story, please visit www.ValleyHealth.com or call 201-447-8377.
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Bergen BUZZ
Consider them north Jersey’s toughest all-girl athletic league: THE GARDEN STATE ROLLERGIRLS (www.garden staterollergirls.com) are warriors on wheels. Their craft? Roller derby—a sport played in exciting matches called “bouts” on traditional quad roller skates. “It’s a very fast-paced contact sport, so it’s great for fans of hockey and rugby,” says league vice president Monika Smyczek—known on-track as Kitty von Karnage (her teammates include Lady Vengeance and Belle N. Somebashin’). “It’s also one of the only sports that has the players on offense and defense at the same time.” The 40-member league is made up of two teams: the Ironbound Maidens and the Brick City Bruisers, who compete against each other and face off against teams from other states. Smyczek, a manager at a software company (other team members include a guidance counselor, an electrician and a nonprofit exec), calls the Rollergirls “serious athletes” who are invested in their sport—never mind those bruises and falls. Smyczek says watching a bout is fun for everyone: “It’s very family-friendly. We encourage people to bring their kids—and their grandparents.” Burning to see them? All of the Rollergirls’ home games are played at the Inline Skating Club of America in Wallington; tickets range from $10 to $12. Upcoming events include an intraleague bout on August 14 and a doubleheader on September 25 (Maidens vs. Toronto and Bruisers vs. Central Massachusetts).
Rockin’ rollers
‘What I’m listening to …’ “For me, music helps set the mood to be creative while cooking,” says Aret Cakir, chef-owner of Martini Grill in Wood-Ridge. “Selecting the right music to play in the restaurant is also crucial to enhancing our customers’ experience while dining on an excellent meal.” Here are some of Chef Cakir’s favorite songs to both share with patrons and enjoy behind the scenes: 1. “BAILA ME,” Gipsy Kings, from The Best of the Gipsy Kings 2.
“THEME FROM NEW YORK, NEW YORK,” Frank
Sinatra, from Nothing But the Best 3.
“ALWAYS ON MY MIND,” Michael Bublé, from
Call Me Irresponsible 4.
“PARADISE,” Kenny G, from Paradise
5.
“DON’T KNOW WHY,” Norah Jones, from
Come Away With Me 6.
“HALLELUJAH,” k.d. lang, from Recollection
7.
“FLY ME TO THE MOON,” Diana Krall, from
The Very Best of Diana Krall 8.
“SEA OF HEARTBREAK,” Rosanne Cash featuring
Bruce Springsteen, from The List 9.
“HAVE I TOLD YOU LATELY,” Rod Stewart, from
The Definitive Rod Stewart 10. “HOTEL CALIFORNIA,” Eagles, from Eagles
Greatest Hits, Vol. 2
Sparkling extravaganzas Celebrate Fourth of July with a bang at these fireworks displays around the county: • On July 1, watch colorful lights explode over the Hudson River with the George Washington Bridge as a backdrop at Veterans Field in Edgewater (201-9431700, www.edgewaternj.org), a free event at 9 p.m. • Also on July 1 at 9 p.m., catch the show at Depken Field in Hasbrouck Heights (201-288-0195, www.hasbrouck-heights.nj.us; $3 presale; $5 at
8042, www.hackensack.org) for free fireworks around 9:15 p.m. • Hit Ridgewood’s 100th Fourth of July celebration (201-670-5500, www. ridgewoodjuly4th.org) on July 5 at Veterans Field ($10 at gate; $5 presale); fireworks start at dark; gates open at 6:30 p.m. for performances by twirlers, bands and more!
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STEVEN GIACOBELLO; ISTOCKPHOTO
gate; free for kids under 5). Only blankets are allowed on the field. • On July 4 proper, head to Foschini Park in Hackensack (201-646-
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FLASH IT WAS AN ELEGANT EVENING AT MANHATtan’s Pier Sixty as Englewood Hospital and Medical Center hosted its 2010 black-tie gala, celebrating the fifth anniversary of The Russell and Angelica Berrie Center for Humanistic Care. In addition to food and cocktails, more than 400 guests were treated to a live jazz performance. Proceeds will benefit a variety of programs and services at the medical center. At the Knickerbocker Country Club in Tenafly, meanwhile, MarbleJam Kids held its second annual “Golf for Autism” outing. Funds raised will help the group in its mission to serve children with autism spectrum disorders. Finally, The Foundation at Bergen Regional Medical Center held a golf and tennis classic at the Edgewood Country Club in River Vale.
1.
3
2.
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ENGLEWOOD HOSPITAL AND MEDICAL CENTER GALA 1. Kevin and Andi Wolfer, Merri and Douglas A. Duchak 3. Jay C. and Beth Nadel
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4. Gregg Paster and Christian Hudson 5. Johan Bager 6. Salvatore DeGrotta, Frank Del Grosso and Chris Cangemi
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BERGEN REGIONAL MEDICAL CENTER GOLF & TENNIS CLASSIC 7. Jeff Bienstock, M.D., and Marie Bianchini 8. Robert Sweeting, M.D., and Tracie Cooper 9. Grace Vickerie; Michael Nevins, M.D.; and Connie Magdangal
Think you belong in Flash? Send photos from your gala or charity event to Bergen Health & Life, att: Flash editor, 110 Summit Avenue, Montvale, NJ 07645; or e-mail editor@wainscotmedia.com. Include your contact information, a short event description and names of all who appear. (Submissions are not guaranteed to be published and must meet the following image specs: 4x6 color prints or 300 dpi jpg, tif or eps files. Prints must be accompanied by an SASE in order to be returned.)
CHRISTOPHER BARTH
2. Frank Forte, M.D.
MARBLEJAM GOLF FOR AUTISM
6
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Robot ad FP BH&L 6-10:ad
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Instrumental in achieving the highly coveted 2010 HealthGrades Award for Clinical Excellence in Robotic Prostatectomies
This is one of the most advanced instruments in the fight against prostate cancer today.
These are the award winning surgeons you can trust to use it. For close to a decade the doctors of New Jersey Center for Prostate Cancer & Urology have been saving lives with state-of-the-art robotic prostatectomies. This procedure can result in less pain, a shorter hospital stay, a reduced risk of incontinence and an increased likelihood of post-operative erectile function when performed by an experienced surgeon. Pioneers in the tri-state area of this remarkable minimally invasive procedure, our doctors have performed over 2,500 successful robotic prostatectomies with a zero percent mortality rate and are increasing that number by 8-10 per week. More experience makes for better outcomes. Call today if prostate cancer has impacted your lives. Dr. Gregory G. Lovallo, Dr. Mutahar Ahmed, Dr. Vincent Lanteri, Dr. Michael Esposito
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There is no such thing as a routine mammogram. And nothing routine about the way you’ll be cared for.
Nyack Hospital. We care more about what matters most. “The breast team never forgets I’m a person, not a diagnosis.” – Donna
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HEALTH WATCH by David Levine
Pain-reliever RUNDOWN IS THE ONE YOU’RE TAKING RIGHT FOR YOU?
Sources: U.S. Food and Drug Administration, American Academy of Family Physicians, American Chronic Pain Association
FIRST, THE GOOD NEWS: ALL FOUR OF THE most popular over-the-counter products—that’s acetaminophen, acetylsalicylic acid (aspirin), ibuprofen and naproxen—are largely safe, effective and economical, rarely causing side effects. In addition to relieving pain, all
four also reduce fever. So ... what’s the difference? In most cases it’s simply a matter of preference. But as the Food and Drug Administration pointed out when it called for label warnings on these products last year, no medicine is risk-free. Here’s a quick primer on how these differ.
ACETAMINOPHEN
ACETYLSALICYLIC ACID (ASPIRIN)
IBUPROFEN
NAPROXEN
BRAND NAMES
Tylenol
Bayer, St. Joseph
Advil, Motrin, Nuprin
Aleve
HOW IT WORKS
Acetaminophen blocks pain messages to the brain.
These nonsteroidal anti-inflammatory drugs (NSAID) block hormone-like substances called prostaglandins that cause pain by irritating nerve endings.
USED MOSTLY FOR:
• • • • • •
• mild to moderate pain • cardiovascular protection (check with your doctor)
• • • • •
MAY BE A GOOD CHOICE IF YOU:
• are allergic to aspirin • have stomach or intestinal problems
• want to prevent cardiovascular disease
• want to cut your risk of Parkinson’s disease
RELIEVES SWELLING?
No
Yes
Yes
• are under 16
• • • •
DON’T TAKE IF YOU:
TELL YOUR DOCTOR IF YOU’RE ALSO TAKING:
headaches muscle aches toothaches back pain arthritis fever
• have kidney or liver disease • consume three or more alcoholic drinks daily • also take another product with acetaminophen
• other cough, cold, pain or allergy medications
headaches toothaches back pain menstrual pain minor injury
• arthritis and joint pain • menstrual pain
• have muscle aches from sports activities • prefer to take fewer pills
Yes
have kidney or liver disease have heart disease have a blood disorder take a blood-thinning medicine
• are pregnant (except on doctor’s orders) • are allergic to aspirin or other pain relievers • have inflammatory bowel disease or experience stomach or intestinal bleeding
• antidepressants • blood thinners • other salicylates • other NSAID medications
• antidepressants • ACE inhibitors • blood thinners • lithium • diuretics • steroids • other over-the-counter cough, cold or pain medications
B E R G E N H E A LT H & L I F E
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HEALTH WATCH by Jenny Higgons
RAISINGthe salad bar FOUR BERGEN CHEFS SHARE GOOD-FOR-YOU RECIPES THAT TASTE EVEN BETTER
I
f “open bag, add dressing” sounds like your usual salad prep, it’s time to turn over a
new leaf. With summer in full swing and fresh produce at its peak, now is the perfect time to set your standards a bit higher. For expert guidance, Bergen
Health & Life asked chefs from four local restaurants to provide recipes for salads that are healthy and inventive. Here’s every meal:
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PHOTOGRAPHY BY CHRISTOPHER BARTH
how to add some green to
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CHEF NELSON MARTINEZ Chakra, Paramus BABY LETTUCES WITH AVOCADO, CUCUMBER AND CARROT-GINGER DRESSING
SERVES 4 1 avocado 1 ⁄4 European cucumber A mix of baby greens, preferably butter lettuce, Lola Rosa lettuce and watercress FOR THE DRESSING: 1 carrot 1 small piece (about 1 ounce) of ginger 1 ⁄2 cup rice wine vinegar 1 tablespoon honey 1 tablespoon soy sauce 1 cup olive oil • Cut avocado and cucumber into thin slices; fan along the bottom of plates. • For the dressing, puree carrot, ginger and vinegar in a food processor. Add first the honey and soy sauce, then the olive oil. • Place the greens in a separate mixing bowl and drizzle with dressing; place on top of avocado and cucumbers. continued
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CHEF ABEL QUINTUNA Paulie’s Restaurant, Closter RUSTIC GREEK SALAD
SERVES 4 6 large tomatoes, cut into quarters 1 large cucumber, skinned and cut into 1⁄2-inch slices 3 green peppers, sliced thin 2 red onions, sliced thin 1 cup pepperoncini 11⁄2 cups colossal Kalamata olives (not pitted) 1 ⁄4 cup fresh oregano, plus more to taste Pinch of salt Fresh-ground pepper to taste Extra virgin olive oil to taste Red wine vinegar to taste 12 ounces feta cheese 3 whole-wheat pitas, each cut into eight slices • Wash vegetables, cut and place in a bowl. • Add oregano, salt and fresh-ground pepper. • Toss with extra virgin olive oil and red wine vinegar. • Place feta cheese over salad, sprinkle with oregano and drizzle extra virgin olive oil. • Serve with oregano- and extra virgin olive oil–rubbed whole-wheat pita bread.
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CHEF LINDA DICKSTEIN Andiamo Restaurant, Haworth
ANDIAMO HEALTHY DELIGHT SUMMER SALAD SERVES 4 3 cups baby spinach 6 cups Mesclun 4 cups baby red leaf lettuce 1 cup blanched pea pods 1 ⁄2 cup blanched broccoli florets 1 ⁄2 cup diced mango 1 ⁄2 cup blueberries 1 ⁄4 cup whole almonds
FOR THE DRESSING: 2 ripe tomatoes, chopped 1 ⁄2 tablespoon cilantro 1 clove garlic 1 ⁄2 cup cider vinegar 1 ⁄2 cup lime juice 1 ⁄4 tablespoons honey 1 cup olive oil
• Toss together all salad ingredients. • For the dressing, combine tomatoes, cilantro and garlic in a food processor, then place in a bowl. • Add cider vinegar, lime juice and honey and whisk until combined. Slowly add olive oil while continuing to whisk. continued
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OWNER ANDY HAJIYEROU The Crow’s Nest, Hackensack
SEAFOOD SALAD SERVES 4 1 cup calamari rings, gently poached 11⁄4 pounds lobster, steamed and chopped 1 cup octopus, boiled and chopped 1 cup shrimp, gently poached 1 ⁄2 cup each of red, yellow and green bell peppers, thinly sliced 1 ⁄2 cup red onion, thinly sliced 1 ⁄2 cup fresh cilantro, coarsely chopped FOR THE GREEK-STYLE VINAIGRETTE DRESSING: 1 ⁄4 cup extra virgin olive oil 1 ⁄4 cup red wine vinegar Juice of 2 lemons 1 ⁄2 teaspoon red pepper flakes 1 teaspoon dried oregano Salt and pepper to taste • Combine seafood, peppers, onion and cilantro in a bowl. • For the dressing, slowly whisk the oil into the vinegar to combine fully. • Add lemon juice. Then add red pepper flakes, oregano, salt and black pepper. • Pour dressing onto the salad and gently toss. TIPS: • When poaching the calamari, season the liquid with salt, pepper and fresh lemon juice. • Cook shrimp until they turn pink and form a “C” shape, then immediately cover in ice. • Before cooking the octopus, tenderize with a mixture of vinegar and boiling water.
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saturated fat) 140 calories (15 grams fat, 2.5 grams saturated fat)
STOCK FOOD
1. Newman’s Own Creamy Caesar: 170 calories (18 grams fat, 3 grams saturated fat) 2. Newman’s Own Olive Oil & Vinegar: 150 calories (16 grams fat, 2.5 grams 3. Ken’s Steak House Dressing Chef’s Reserve Blue Cheese With Gorgonzola: 4. Kraft Ranch: 120 calories (12 grams fat, 2 grams saturated fat) 5. Annie’s Naturals Goddess Dressing: 120 calories (12 grams fat, 1 gram saturat-
__Annie’s Naturals Lite Gingerly __Maple Grove Farms of Vermont Fat-Free Greek __Brianna’s Home Style Chipotle Cheddar __Kraft Light Sicilian Roasted Garlic __Annie’s Naturals Organic Balsamic
ed fat) 6. Hidden Valley Farmhouse Originals Hickory Bacon & Onion: 110 calories (12 grams fat, 2 grams saturated fat) 7. Brianna’s Home Style Chipotle Cheddar: 110 calories (11 grams fat, 1 gram saturated fat) 8. Annie’s Naturals Organic Balsamic: 100 calories (10 grams fat, 1 gram saturated fat) 9. Olde Cape Cod All-Natural Lemon Mint Vinaigrette With Green Tea: 90 calories (8 grams fat, 1.5 grams saturated fat) 10. (tie) • Ken’s Steak House Dressing Lite Raspberry Walnut Vinaigrette:
__Hidden Valley Farmhouse Originals Hickory Bacon & Onion __Ken’s Steak House Lite Accents Raspberry Walnut Vinaigrette spray __Ken’s Steak House Dressing Lite Raspberry Walnut Vinaigrette __Newman’s Own Creamy Caesar
80 calories (6 grams fat, 1 gram saturated fat) • Kraft Light Ranch: 80 calories (6 grams fat, 1 gram saturated fat) 12. Ken’s Steak House Dressing Healthy Options Honey Dijon: 70 calories (4 grams fat, 0.5 grams saturated fat) 13. Wishbone Balsamic Vinaigrette: 60 calories (5 grams fat, 0.5 grams saturated fat) 14. Ken’s Steak House Lite Accents Raspberry Walnut Vinaigrette spray: 55 calories (2 grams fat, 0 grams saturated fat) 15. Kraft Light Asian Toasted Sesame: 50 calories (2.5 grams fat, 0 grams saturated fat) 16. Annie’s Naturals Lite Gingerly: 40 calories (3 grams fat, 0 grams saturated fat) 17. Newman’s Own Low-Fat Sesame Ginger: 35 calories (1.5 gram fat, 0 grams saturated fat)
__Kraft Light Asian Toasted Sesame __Newman’s Own Low-Fat Sesame Ginger __Wishbone Balsamic Vinaigrette __Kraft Light Ranch __Kraft Ranch __Newman’s Own Olive Oil & Vinegar __Ken’s Steak House Dressing Healthy Options Honey Dijon
18. Kraft Light Sicilian Roasted Garlic: 35 calories (1 gram fat, 0 grams saturated fat) 19. Maple Grove Farms of Vermont Fat-Free Cranberry Vinaigrette: 20 calories (0 grams fat, 0 grams saturated fat) 20. (tie) • Maple Grove Farms of Vermont Fat-Free Greek: 15 calories (0 grams fat, 0 grams saturated fat) • Wishbone Fat-Free Italian: 15 calories (0 grams fat, 0 grams saturated fat)
__Maple Grove Farms of Vermont Fat-Free Cranberry Vinaigrette __Olde Cape Cod All-Natural Lemon Mint Vinaigrette With Green Tea __Wishbone Fat-Free Italian __Annie’s Naturals Goddess Dressing __Ken’s Steak House Dressing Chef’s Reserve Blue Cheese With Gorgonzola
for a 2-tablesoon serving): (all nutritional information is
ANSWERS
Find out how good you are at sleuthing out salad saboteurs—just put the following dressings in order from the highest in calories to the lowest. (When calories were the same, we used fat and saturated fat content to determine the ranking). Hint: Not all the worst offenders are creamy, “natural” doesn’t necessarily equal healthy, and “lite” is a relative term!
Are you a SAVVY DRESSER? HEALTH WATCH Salad2_BG_0510_REV2
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Wholesome American cuisine, with a sprinkling of Italian and Greek specialty dishes, is the name of the game at Fairmount Eats. Innovative salads, wraps, seafood and homemade soups are all readily available for the health conscious. In addition, customers rave about the freshness of the ingredients, friendly European atmosphere, generous portions and great service at reasonable prices. The restaurant is open for breakfast, lunch and dinner and offers online ordering as well as free delivery with no minimum order.
FAIRMOUNT EATS 641 MAIN STREET . HACKENSACK 2 01- 4 8 9 - 32 87 . W W W. FAIRMOUNT - E ATS. COM
Consistently voted one of the best restaurants in the area, Il Mulino is a BYOB restaurant that transcends typical Italian fare. In addition to their signature osso bucco and stuffed artichokes, they serve interesting dishes such as grilled Chilean sea bass with sundried tomatoes and asparagus tips in an oyster mushroom, white-wine sauce with herbs also grilled shrimp over cannellini beans, red onions and mescalun
132 VETERANS PLAZA . DUMONT 2 01- 3 8 4 -7767 WWW.NJDININGGUIDE. COM / ILMULINO
salad drizzled with a reduction of balsamic vinegar—all perfect summer fare, at great prices, in an atmosphere that feels like home.
Everyone is welcome at PAULiE’S, a family-style, quality and value-driven restaurant in Closter. When Paulie created the restaurant, he wanted to offer his guests a feast-like dining experience whether it was with friends, family or co-workers. Their Italian-American menu classics allow the quality of ingredients to take center stage. Everything is prepared from scratch daily and expertly presented. Whether you’re new to PAULiE’S or a long-standing guest, they look forward to seeing you soon.
171 SCHRAALENBURGH ROAD . CLOSTER . 2 01-767-1242 . W W W. PAULIES NJ. COM
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S P EC I A L P ROMOT I O N
to the area’s best restaurants The Restaurants at
Lincoln Harbor Weehawken
Food is always more enjoyable when served with a spectacular view, and there are few that can rival the Manhattan panorama at the Restaurants at Lincoln Harbor. For one, the Chart House literally sits at the end of a pier and serves top-of-the-catch seafood and succulent steaks prepared by renowned chefs. Houlihan’s, a casual dining establishment, sets themselves apart with their “scratch cooking”—absolutely nothing on the menu is microwaved or preassembled. And their mini desserts offer a sweet indulgence without all the guilt. Ruth Chris Steak House carefully selects and ages their signature steaks for unparalleled tenderness, and they offer a number of mouthwatering market-fresh seafood selections as well. Mediterranean dishes with fresh grilled vegetables, meats and fish are served at Harbor Bar & Brasserie in a dining area with wraparound windows or outdoors for stunning waterfront view. The restaurant also offers gluten-free meals.
Chart House
Houlihan’s
201-348-6628 www.chart-house.com
201-863-4000 www.houlihans.com
Ruth Chris Steak House
Harbor Bar Brasserie
201-863-5100 www.ruthchris.com
True to their motto of “Where Good Food Meets Good People,” Gotham City Diner carries a wide range of traditional favorites such as deli and specialty sandwiches, paninis, burgers, wraps, chicken and seafood dishes as well as a most unusual salad bar. Customers order their favorite salad greens from five types and then other vegetables, meat, poultry, seafood, nuts (and other “crunches”), fruit, cheese and a delicious dressing from an extensive list of over 65 ingredients—the final custom-made salad is delivered to the table. The restaurants are open for breakfast, lunch and dinner, and home delivery is now available for those who just don’t have the time to get out for one of their great meals.
550 BERGEN BOULEVARD . RIDGEFIELD . 201-943-5664 39-10 BROADWAY . FAIR LAWN . 201-398-9700 W W W. GOTHAMCIT YDINER.COM
201-348-4444 www.theharborbar.com
W W W. LINCOLNHARBOR. COM
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BERGEN EATS
World’s fare With an abundance of top-notch ethnic eateries mere minutes away, we Bergenites are used to satisfying our yen for the exotic whenever it strikes. Still, most of us are a bit more hesitant to whip up these dishes at home. But fear not:
Bergen Health & Life asked four premier local chefs, each specializing in a different cuisine, to take us step-by-step through one of their favorite healthy recipes. Here’s what you need to give mealtime an international flavor:
CHEF JOHN PILIOURAS
Greek
NISI ESTIATORIO, ENGLEWOOD
KEFTEDES ME TRAHANA (tiny Greek meatballs) WITH YOGURT GARLIC APRICOT DIP Makes 115 meatballs
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• Bring milk to a boil and pour over trahana. Cover and let sit until liquid is absorbed, about 1 hour. Cool. • Heat 2 tablespoons of olive oil in a sauté pan and sauté onions until soft and clear, not brown. Add zucchini, then garlic and chili. Cook 3 to 4 minutes. Season with salt and pepper. Set aside to cool. • Combine the ground meat in a stainless steel or glass bowl and add ingredients from previous steps. Add all other ingredients except bread crumbs. Mix well. • Fold in bread crumbs a little at a time, then roll the meat into little balls. • Heat sauté pan with enough oil to coat pan, then fry the meatballs until browned on all sides and cooked through. • For the dip: Combine all ingredients in a mixing bowl and chill for at least 1 hour. Serve with meatballs.
STOCKFOOD
FOR THE MEATBALLS: 1 cup milk 11⁄2 cup trahana or bulgur wheat 2 tablespoons olive oil, plus enough to sauté meatballs 1 medium white onion, chopped 2 medium zucchini, grated 3 cloves garlic, minced 1 ⁄2 teaspoon Aleppo chili or crushed red pepper salt to taste (about 1 tablespoon) pepper to taste (about 1 teaspoon) 11⁄2 pounds ground beef 11⁄4 pounds ground lamb 2 large or 3 medium eggs, lightly beaten 1 ⁄2 cup fresh mint, chopped 3 ⁄4 cup fresh parsley, chopped 11⁄2 cups Kefalotyri cheese, grated (or substitute Parmesan) 1 ⁄2 to 3⁄4 cup dry bread crumbs, unseasoned
FOR THE DIP: 2 cups Greek yogurt 8 to 10 dried apricots, finely chopped 3 garlic cloves, finely chopped salt to taste
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CHEF ALDO CASCIO
ALDO’S ITALIAN RESTAURANT, WYCKOFF
FETTUCCINI PRIMAVERA Serves 4
⁄4 cup diced carrots ⁄2 cup sliced mushrooms
4 tablespoons olive oil 1 cup chicken broth salt and pepper to taste 1 pound fresh fettuccini 1 ⁄2 cup Parmesan cheese
3 1
1 cup broccoli florets 1 cup cauliflower florets 3 teaspoons fresh garlic, chopped
• In a pot, bring lightly salted water to a boil. • Blanch the vegetables, cool and set aside. • In a frying pan, sauté garlic in olive oil until slightly golden and transparent. • Add cooked vegetables to pan and toss together. Add broth, season to taste. Set aside. • Cook pasta in well-salted, briskly boiling water for 12 to 14 minutes. • Drain pasta and toss with heated vegetable mixture. Add Parmesan cheese and mix well. Serve.
French
CHEF GASPARD CALOZ
MADELEINE’S PETIT PARIS, NORTHVALE
Asian
DUCK SALAD Serves 2
FOR THE SALAD: 1 duck breast salt and pepper to taste Mesclun or frisee salad 2 oranges, peeled and wedged 1 mango, peeled and sliced 1 ⁄2 cup pecans 1 ⁄2 cup dried cranberries
FOR THE DRESSING: 1 cup vegetable oil 1 ⁄2 cup hazelnut oil 1 ⁄4 cup red wine vinegar 1 tablespoon Dijon mustard 1 shallot, finely chopped salt and pepper to taste
• Combine all dressing ingredients and whisk together. Set aside. • Season the duck breast with salt and pepper. • Place the meat in a sauté pan and cook over medium heat for 10 to 15 minutes, then let it cool on the side for about 20 minutes. • Slice the meat in julienne, season with salt and pepper to taste, add 3 tablespoons dressing and mix well in a bowl. • Arrange salad on a plate, top with duck breast, garnish with fruits and nuts.
CHEF TINA WONG TINA LOUISE, CARLSTADT
STEAMED FISH WITH GINGER AND SCALLIONS Serves 3 to 4
2 1 2 1 1 2 3 2
tablespoons gingerroot whole striped bass (about 11⁄2 pounds), scales removed teaspoons salt teaspoon white pepper scallion tablespoons vegetable oil tablespoons soy sauce teaspoons cooking sherry
• Fill a wok or large pan with 2 inches of water. Place a steamer into the pan and allow the water to come to a boil. • Peel the ginger and slice it into thin sticks. • Season the fish with 1 teaspoon salt and 1⁄2 teaspoon white pepper. Put the ginger on top of the fish. • Once the water comes to a boil, place the fish into the steamer and cover with the lid of the pan. Cook for 15 to 20 minutes, or until the whole fish is cooked through. • Cut the scallion into 2-inch pieces, then cut each piece into thin strips. • Pour the vegetable oil into another pan on high heat. Place the scallions, 1⁄2 teaspoon white pepper, 1 teaspoon salt, soy sauce and cooking sherry into the pan. Cook for 1 minute. • Take the fish out, put it on a large plate, then pour the sauce over the fish. ■
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BERGEN EATS by Jenny Higgons
Just
Desserts
Want to eat healthy, but reluctant to skip dessert? Fear not—these tasty recipes that a trio of local chefs shared with Bergen Health & Life will satisfy
your sweet tooth without derailing your diet.
CHEF CESAR SOTOMAYOR Village Green Restaurant, Ridgewood
PANNA COTTA serves 5 to 7 5 4 1 1 2
sheets of gelatin cups heavy cream cup granulated sugar vanilla bean cups buttermilk
• Soften the sheets of gelatin in cold water for 5 to 7 minutes. • In a saucepan, combine cream, sugar and the vanilla bean; bring to a boil, then remove from heat. • Place buttermilk in a bowl. Squeeze out the gelatin and add it to the buttermilk. • Slowly add the hot cream mixture to the buttermilk and stir until dissolved. • Pour mixture into a large mold and chill overnight.
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CHEF SHOUKEY Harvest Bistro & Bar, Closter
ROASTED PEACHES STUFFED WITH APRICOT Serves 6 FOR THE SUGAR SYRUP: 1 pound sugar 1 pint water 1 vanilla bean • Put the sugar in a pot on the stove with the vanilla bean and 3⁄4 of the water. Bring to a boil and stir (will start to “caramelize”) until color changes to light brown. • While stirring, add remaining water, cook for 40 seconds and turn off heat. FOR THE APRICOT STUFFING: 8 ounces dried apricots 1 cup sugar syrup (described above) 1 tablespoon butter 1 ⁄4 cup apricot brandy Pinch of salt Small bunch of thyme, chopped • Heat apricots in hot water until soft, approximately 10 minutes. • Strain and slice the apricots, then add remaining ingredients. • Cook over medium heat for 5 to 6 minutes; turn off heat and set aside.
CHEF HANS EGG FOR THE PEACHES: 6 peaches 1 cup sugar syrup (described above) 1 tablespoon butter • Cut peaches in half. Remove the pit and discard, then peel the peaches (save the skins). • Place peaches into simmering water for 5 to 6 minutes. • Remove peaches and set them into an ice bath (a large bowl with water and ice). • In a pan on medium heat, add sugar syrup and butter. • Rest the peaches in the saucepan and cook for 3 to 4 minutes. Remove and place the peaches in a hotel pan covered with aluminum foil.
CHRISTOPHER BARTH
FOR THE PEACH SAUCE: Skins of 6 peaches 2 cups peach Schnapps or peach juice • On low heat, cook the Schnapps/juice and skins over low heat until the mixture begins to boil. • Once it reaches a boil, turn off the burner, blend the mixture with a hand blender and strain. PLATING: • On a plate, place half of a peach and fill with 1 tablespoon apricot filling. Cover with the other peach half. • Drizzle with 2 tablespoons peach sauce. Serve with a scoop of vanilla ice cream.
Saddle River Inn, Saddle River
STRAWBERRY SORBET Serves 6 to 8 1 cup simple syrup (described below) 2 pints ripe strawberries 2 tablespoons Grand Marnier • To make the simple syrup, combine equal amounts water and sugar in a heavy-bottomed saucepan and bring to a boil over medium heat. Allow all sugar crystals to dissolve completely. Remove from heat and let cool. • Puree the strawberries using a food processor or blender. • Add the simple syrup and Grand Marnier and blend until well combined. • In an ice-cream maker, spin the mixture according machine’s directions until smooth and creamy. (If you do not have an ice-cream maker, mix all the ingredients in a blender until smooth, then place in an airtight container in the freezer until firm.) • Store in the freezer in an airtight container until ready to use. • Serve over sliced bananas or mangoes if desired. ■
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by Kristin Colella
CULINARY confidential PEEK BEHIND THE SCENES AS A TOP LOCAL RESTAURANT PREPARES FOR ITS FRIDAY-NIGHT CROWD Hot-tempered chefs. Disorganized staffs. Mountains of dirty dishes. Thanks to Anthony Bourdain’s book Kitchen Confidential and the Fox TV show Kitchen
Nightmares, restaurant kitchens have earned a rap as hotbeds of stress, chaos and disorder. But what’s it really like behind the scenes as a popular restaurant’s staff readies for its Friday-night diners? To find out firsthand, we recently visited the kitchen at Café Panache in Ramsey (201-934-0030, www.cafepanachenj.com), the critically acclaimed, 25-year-old local favorite renowned for its eclectic fare.
from owner and executive chef Kevin Kohler. Read on for an inside look:
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It’s 4:30 p.m. on a sunny Friday afternoon when I enter Café Panache’s small but bustling kitchen. With a team of nine (two chefs, five cooks, two dishwashers) packed into the space and several stove burners and ovens in use, the room is hot, but the sweet aroma of fresh veggies provides a pleasant distraction. “We usually serve about 120 people on a typical Friday night,” Kohler says with a smile as he seems to perform a multitude of tasks at once. When not bouncing back and forth from a large walk-in fridge containing shelves stocked with ingredients and meal preparations made earlier that day, he’s hovering over a flaming stove to cook all of the hot appetizers for the evening, including ravioli filled with filet mignon, artichoke soup with crispy poached and fried eggs, and shrimp for a warm salad served with a dressing of lobster oil, Spanish red peppers and smoked paprika. Glancing around, I realize Kohler isn’t the only staffer working at a whirlwind pace: Each cook helps prepare for the night’s dinner by diligently manning different stations of the kitchen. While the sous chef carefully assembles sea bass in cartoccio and other entrées, the dessert cook washes and chops bright-red strawberries for a fruit tart and mixes ingredients for a flourless chocolate cake. Meanwhile, the garde manger, the cook in charge of salads and cold appetizers, is crushing ice for a cold oyster dish and slicing Serrano ham with a meat cutter. Unlike those Gordon Ramsay exposés, this kitchen seems organized and efficient, like a well-oiled machine. “I usually get here at 8 a.m., and a lot of the other cooks are here by 10 a.m.,” says Kohler, an exceedingly friendly and unassuming head chef, sporting a pair of shorts under his white apron. “For us, preparing early is key. Then when customers arrive for dinner, we’re ready to roll.” continued
Tips from the toque Executive chef and owner Kevin Kohler gives advice for cooking up a tasty feast: • When cooking fish in a pan: Lower the heat when the fish is browned, then flip the fish and allow it to steam with a second pan placed on top. “This will give you a juicier, more flavorful finish,” says Kohler. • When refrigerating ingredients for a meal, cover as tightly as possible with clear wrap to preserve freshness. • After removing red meat from the refrigerator, let it sit until it reaches room temperature (about 30 minutes) before cooking. “The meat will be more tender this way,” says Kohler. • Never refrigerate tomatoes. “They’ll lose their juiciness and flavor,” Kohler says. • Forgo frozen veggies for fresh. “I like to cook veggies raw in olive oil and serve them al dente,” says Kohler.
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“Everything is cooked to order, and my philosophy is to run out at the end of the night.”
Around Café Panache’s kitchen PASTA STATION: Here pastas are homemade with fresh dough rolled out daily using a hand-cranked pasta maker. At Café Panache, the dessert cook also mans this station, and earlier this afternoon he made ravioli and tagliatelle. WALK-IN FRIDGE: Chefs are constantly in and out of this large, closet-sized refrigerator, which contains ingredients the restaurant stocks up on (butter, milk, mushrooms), plus dinner preparations made earlier in the day, including more homemade pastas, cooked lobster and mussels. BUTCHER AREA: Here the garde manger uses a meat cutter to slice Serrano ham, filet mignon, carpaccio and more. PICK-UP: Chefs place dishes on this small table at the entrance of the kitchen for waiters to pick up and deliver to customers. “Unlike many other restaurants, we don’t have heat lamps where the food dries out before being brought to tables,” says Kohler. “We make sure the food is delivered hot and fresh.” DESSERT STATION: All desserts are homemade fresh each day, such as the crème brûlée, flourless chocolate cake and strawberry tarts. “We might serve about 100 desserts on a given night, since almost everyone orders it,” says dessert chef Saul Ascencio as he shakes powdered sugar atop a pan of strawberry tarts. The area also contains a small refrigerator that stores homemade sorbet and ice cream. DISHWASHERS: Two staffers tenaciously clean plates, pots, pans and utensils in large sinks throughout the whole evening. “About 10 pots are dirtied per customer,” says Kohler.
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Such advanced preparation is critical, considering the restaurant makes all dishes from scratch daily, down to its ice cream, sorbet, cakes, pastas, stock and soups. Kohler also reveals that he even handpicks produce from the fields at Abma’s Farm in Wyckoff just about every day. “I like to use what I pick the day I pick it,” he explains as he lets me taste samples of his freshly plucked radishes and arugula, which wow me with their freshness. The mastermind behind each recipe, Kohler also changes around the menu—usually consisting of about 10 entrées, 10 appetizers and seven desserts— every few days, depending on what’s in season and available on the market. Highlights of tonight’s offerings include free-range pecan chicken with wildflower honey Dijonaise, braised filet mignon with caramelized shallots and a burgundy wine reduction, and oven-roasted Atlantic salmon with sweet corn and spring onions—each beautifully presented and cooked to perfection. “Salmon bruschetta!” cook Emily Johnson shouts after reading an appetizer order at around 5:30 p.m., when the restaurant begins seating customers for dinner. “As the ‘expeditor’ on the line of cooks, Emily has a really important position,” Kohler explains. “She calls out the hot and cold orders to the other cooks, and communicates with the waiter to let them know when to pick up dishes. She also finishes plates by placing the final sauces and herbs on top.” It’s the start of a long, busy night to be sure, but thanks to hours of prep, the team seems calm and collected. Still, one question lingers in my mind (and stomach): What happens to food left over at the end of the night? “We have no leftovers,” Kohler says. “Everything is cooked to order, and my philosophy is to run out at the end of the night. When restaurants don’t, you know something’s wrong.” ■
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ONE ENTRÉE: A timeline Ever wonder what happens in the kitchen after you order an entrée? “We cook dishes in 5 to 20 minutes,” says executive chef Kevin Kohler. “If a restaurant takes longer than that, it can indicate a lack of organization and preparation behind the scenes.” Here’s how the team prepares a customer favorite: baked sea bass in cartoccio with oven-roasted tomatoes. • Start: The waiter passes handwritten orders to Kohler, who places it on “the slide,” a metal strip above a prep table where orders are posted. Expeditor Emily Johnson calls out the order, and sous chef Nelson Rojas quickly begins assembling. • Minutes 0–10: Rojas brushes a teaspoon of lobster oil onto a piece of parchment paper, and places a piece of sea bass on top of the paper. Next, he drizzles more lobster oil on top of a sliced tomato and sprinkles it with salt, pepper, one chopped shallot and fresh rosemary. He then places the tomato on the sea bass, tops it with a second piece of sea bass and drizzles more lobster oil on top. Lastly, Rojas folds the parchment paper into a tight package to seal in the juices. • Minutes 10–20: Rojas places the wrapped fish in a 400-degree oven, letting it bake for about 10 minutes. • Finish: The fish is plated and placed on the pick-up table, ready for delivery by the wait staff. “This is a completely light, healthy dish that’s really flavorful and easy,” says Kohler.
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BERGENEATS by Diane Szulecki Photography by Peter Rymwid
Tasty
SPACES
A LOCAL DESIGNER GIVES HIS PARK RIDGE RESTAURANT A LOOK THAT BEFITS ITS ACCLAIMED CUISINE
ESTY STREET, PARK RIDGE Designed by Philip LaBossiere, LaBossiere Associates Inc., Saddle River The challenge: “The restaurant has always had a very fine food reputation,” says LaBossiere, designer and co-owner of the Park Ridge eatery lauded for its creative, seasonal New American menu. “But it had become neglected and rundown. The atmosphere was no longer suitable for the quality of food prepared here.” After buying the spot in 2008, LaBossiere launched a renovation that sought to add glamour while maintaining its cozy, neighborhood-like feel, all while addressing a longstanding problem: the small restaurant’s often noisy acoustics. Class action: “I wanted to give the whole place an elevated level of class,” says LaBossiere of the supper club–inspired revamp. To achieve this, he literally worked from the ground up, custom-designing a green-and-brown carpet and letting it define the color palette. Crystal candlesticks with lampshades sit on each table, while pinhole lighting from above shines down on diners: “The indirect spotlighting makes the whole table glow,” says LaBossiere. A floor-toceiling bookshelf evokes the inviting familiarity of a library, while an elevated fireplace flickers behind the bar.
Gettin’ cozy: Fabrics help add warmth and subtract din: LaBossiere swapped out wooden chairs for chic upholstered ones, installed drapery for both style and function and covered parts of the walls in a rich brown corduroy. A dozen shaded wall sconces were added to make the space feel “more residential.” Even the bathrooms match the vision: With marble counters and raffia walls, “they’re really very glamorous,” the designer says. The satisfying result: “People often comment on how comfortable it is to be here.” ■
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Spotlight by Bonnie Seigler
Mira, Mira
HOW DOES TENAFLY ACTRESS MIRA SORVINO SEE
HERSELF? NOT JUST AS AN ACTRESS,
BUT AS AN ACTIVIST
WIREIMAGES
AND A DEDICATED MOM
IT’S NOT THE MOST LIKELY PLACE TO LAUNCH an acting career—math class. But Academy Award–winning actress Mira Sorvino says it was there that she found the inspiration for her first-ever acting role: “I’d come home from school and tell a story in my math teacher’s voice,” says the 42-year-old, Tenafly-reared actress. “She had a Scottish accent, but I wasn’t doing just the accent— I was doing her as a person. That’s generally what I still do: I find a person to imitate, verbally and externally.” It wasn’t long before young Mira, daughter of film actor Paul Sorvino (featured in Bergen Health & Life Spring 2002) added collaborators and created her first original production. It was a play called The Dutch Doll that she staged with childhood friend—and fellow actress—Hope Davis (Bergen Health & Life September 2003). “Hopie and I wrote it together and put on the whole production in my backyard in Tenafly for a Labor Day neighborhood block party,” Sorvino happily recalls. “I was the little girl who had to take her doll to a doll doctor.” Funny how things come full circle: Today, the actress’ life once again involves dolls (and the occasional trip to the doctor), though for a much smaller (but more adoring) audience. Married since 2004 to actor Christopher Backus, Sorvino’s primary role is that of mom to daughter Mattea, 5, and sons Johnny, 4, and Holden, 1. “I don’t aspire to a giant career now because I don’t want to take the time away from the kids,” she says. “Kudos to those women who can pull that off, but I don’t want an army of nannies raising my kids.” Indeed, motherhood was always a dream for Sorvino—but she had a few other aspirations to tackle first. Born in New York City, she moved with her family to
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Sorvino (left) with her father, actor Paul Sorvino, and theater director Donald T. Sanders at a 2009 stage reading in New York City.
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Tenafly at age 3. “And I basically stayed there until I went nominated turn as original blonde bombshell Marilyn to Harvard.” Indeed, after getting her diploma from Monroe in HBO’s Norma Jean & Marilyn (1996) and the Englewood’s Dwight-Englewood School, she went on to much-beloved Romy White in Romy and Michele’s High that university, where she graduated magna cum laude School Reunion (1997). with a degree in East Asian studies, having lived and The work was rewarding, but left little time for worked in China for a time. personal pursuits. “I would go from film to film to film, “When I was there, China was still a Communist living in one country, then another,” the actress recalls. country although it was opening up,” she says. “It was “But I’m not willing to do that now.” right before Tiananmen Square and people were curious The decision to step back from the spotlight may about the West. Everyone was on bicycles and nobody had stem in part from having watched her famous father phones. Now there’s Prada, Louis Vuitton, bright lights attempt to juggle a bustling acting career with a threeeverywhere and high-rises where there used to be tradichild family (brother Michael is 32; sister Amanda, 39). tional houses. People seemed happier because they had “When I was in second grade, my parents decided more freedoms, but I felt sad that my mom would stay at that a lot of the ‘Chinese-ness’ is home in New Jersey with us “There’s something being effaced by the materialistic while my dad went away on special about family ties values of global commerce.” films and TV shows,” Sorvino It wasn’t until her early in Bergen that you don’t says. “That year, I had spent one 20s that she pursued acting in semester at a school in California get on the West Coast.” earnest, moving to New York to and hated it—I had a skin condilaunch her career. Her big tion and I wore gloves to school break came with the 1993 film Amongst Friends: Hired as and everyone thought I was a total freak. I felt alienated a behind-the-scenes assistant, Sorvino worked her way and lonely and I think my parents were like ‘OK, she’s up the chain of command and was ultimately cast in a happy at her school in New Jersey, so let’s just keep her pivotal role. The performance won her plaudits, and she and the other kids there.’ But I always question that decisoon found herself with acting opportunities aplenty— sion, because eventually my parents broke up. I think the most notably, the role of Linda Ash in Woody Allen’s time apart just drives a wedge between people.” 1995 film Mighty Aphrodite, for which she won her Oscar. Of course, Sorvino hasn’t stopped performing Other notable roles followed, including an Emmyentirely. This September, she’ll be in theaters with Like
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EVERETT COLLECTION
Spotlight
Dandelion Dust—a film much lauded on the filmfestival scene—and she has several other projects in the works, including “a very small role” in The Trouble With Cali, written by her sister and directed by her dad. “Even more exciting for me is that my father and I are planning on doing a King Lear film together,” she adds. But these days acting also shares space with another passion: activism. Inspired in part by her Golden Globe–nominated role as an immigration and customs enforcement agent in Lifetime’s Human Trafficking, Sorvino is now the U.N. Goodwill Ambassador to Combat Human Trafficking. It’s an issue she’s passionate about, and when Bergen Health & Life spoke with her recently, she had just returned from Mexico to kick off a campaign to raise awareness on this problem. “There are at least 2 million people every year trafficked internationally, plus hundreds of thousands of underage kids trafficked in the U.S. by American citizens,” Sorvino says. “In Mexico, I met an 8-year-old girl who had been sold into slavery. It’s unbelievable that we’re living in a world that tolerates this. I couldn’t sleep for weeks when I came back home.” The work has also tapped into a long-dormant part of her brain, as she does research on the subject in order to write her speeches. “Part of what I studied in college and wrote my thesis about was racial conflict—I learned a lot about ethnic conflict, prejudice and human rights issues then. Now I’m getting to put that training to good use.” Sorvino now splits her time between Los Angeles and the East Coast, and she hasn’t abandoned her Bergen County roots, regularly returning to visit family and lifelong friends. “I’m really close to my New Jersey cousins on my dad’s side who I grew up with,” she relates. “I just saw them last month at my aunt’s 70th birthday and it was great, because now my kids are becoming really good friends with their kids. And my friend from junior high school e-mailed me today saying her little boy was having his sixth birthday party soon and asking if could I get my kids there. Coming back to New Jersey to see these friends and my family—its invaluable.” During her frequent visits home, Sorvino loves to visit some of her old haunts with her own kids. “The New Jersey Children’s Museum is really a lot of fun. I used to go there when I was a kid.” She fondly recalls the “special treat” of getting ice cream at one of the ice cream shops in her neighborhood. “I think some are Friendly’s
Sorvino (right) with costars Lisa Kudrow and Alan Cumming in Romy and Michele’s High
School Reunion.
now, and I go with my own family. My mom also used to take us to the duck ponds, and I’ve brought my kids to some. And we always used to go to Riverside Square as teenagers, though now it’s called the Shops at Riverside. I’d go there with Hopie and some of our other friends and just hang out shopping. There are so many great places in Bergen, and I love that I can introduce my kids to them. And there’s something special about family ties in that area that you don’t get on the West Coast.” In balancing acting, activism and family, Sorvino has found a new sense of peace. “It has all worked out very well for me,” she admits. “I had the big career first, and then I got to move into this second phase of my life.” We can’t wait to see what comes next. ■
MIRA’S REFLECTIONS On her roles. “I have never played a character I didn’t like. If I don’t like her a little bit, I alter things about her so that I do like her.” On growing up with a famous father. “When he was home, he was super-involved; he was a great father. But he was away for so long.” On her marriage. “My husband is my best friend— I think that’s the way it should work.” On being a working mother. “My mom was a stayat-home mom, so I’m always wrestling with guilt that I should give it all up and be with my children all the time. But my mother-in-law was almost a Marine Corps general, and she says you can’t have guilt about it—you just have to work, and the kids have to get used to that.”
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ESCAPES
Paradise, twice 2 JAUNTS TO REFRESH BODY, MIND AND SPIRIT: THE BLISSFUL BEACHES OF GRAND CAYMAN AND COLORADO’S RUGGED VISTAS
PARADISE NO. 1: GRAND CAYMAN ISLAND
bones and deadline-battered souls cry out
With our harried bodies clamoring for unadulterated relaxation, we headed for the renowned La Prairie Spa at the Ritz-Carlton Grand Cayman Hotel in the Caribbean (345-943-9000, www.ritzcarlton.com/en/ Properties/GrandCayman; summer “leisure rates” begin at $219 nightly). On Grand Cayman, the sand is creamy white, the sea a magnificent azure and the net effect on your senses wondrous. As for the Ritz—well, you know the name. This hotel is situated on 144 acres facing Seven Mile Beach and stretching “from sea to sea”— from the Caribbean to the North Sound where the island’s skinny western neck curves its way north. It boasts five restaurants, two outdoor pools, an oceanfront Jacuzzi and precisely 365 rooms—one for each
for the pure indulgence of lolling on a sandy Caribbean beach? Or should we restore ourselves with stunning views and vigorous adventures in a Western wonderland? So we flipped a coin, secretly hoping it would land standing on end. It didn’t, but we took both trips anyway—and made some notes to help you follow along: 50
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COURTESY OF THE RITZ-CARLTON GRAND CAYMAN
We just couldn’t decide. Did our weary
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Even the waiting room at Silver Rain Spa bespeaks luxury. Below: Submerge your way to bliss at Silver Rain. Opposite: Relaxation awaits at the Ritz-
COURTESY OF LA PRAIRIE
Carlton Grand Cayman Hotel.
day of the year, if it strikes your fancy—and many with ocean-view balconies. And ah, the spa. Called Silver Rain, it’s a restorative sanctuary where crystal, silver and mirrored surfaces blend seamlessly with the energy of water—from glittering ice-crystal sculptures to softly splashing raindrops. Designed by Carl D’Aquino and Francine Monaco of D’Aquino Monaco, New York, the spa is 20,000 square feet of elegance. The “relaxation salon,” where I waited for my therapist, featured oversize chaises, a tea-bar full of exotic teas and island juices. I admit it—I’m easy to please when it comes to spa treatments. Of course, I know the difference between an A+ therapist and one with lesser gifts, but most of the time I’m too blissed out to care. When I underwent La Prairie’s one-hour Caviar Massage, however, the perfectionist in me made a quick comeback—to inwardly shout hooray. Within five minutes, Caleb, a talented artist with magic hands, gently but firmly untangled the knot in the left side of my cramped neck. And who says caviar is only for eating? Known for their anti-aging effects, these lush products epitomize luxury. I swear I could feel the essential oils and extracts being soaked into my skin, which felt plumped, smooth and nourished for the next few days. Even more divine was the 90-minute Platinum Rare Facial, a facial-plus-massage combo. It was so relax-
ing, in fact, that I found myself drifting off to sleep. Thankfully, I only dozed for a few minutes—I wanted to savor every moment of this pampering. It was quite simply the most amazing treatment I’ve ever had, and I’m a massage aficionado. If only such experiences could be bottled! continued
A table to try Calypso Grill (345-949-3948, www.calypsogrill cayman.com) in the West Bay overlooks a harbor where the fishing boats can be seen returning to the docks with the day’s catch. Indeed, the fresh fish served in this brightly colored establishment comes in daily from a dock next door; your own “catch” might be tuna sashimi, crab cakes, fresh shrimp or one of a number of other constantly varying—but always enticing—seafood dishes. The French doors are kept ajar so you can dine in a gentle ocean breeze.
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ESCAPES
Expect breathtaking vistas daily on your Colorado jaunt. Opposite: Step back in time with a ride on the DurangoSilverton Narrow-Gauge Railroad.
PARADISE NO. 2: SOUTHWEST COLORADO
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DENISE CHAMBERS/WEAVER MULTIMEDIA GROUP
For our thrilling Western journey, we headed for the rugged terrain of southwest Colorado. Inspired by an adventure described in the book Journeys of a Lifetime: 500 of the World’s Greatest Trips (2007, National Geographic), we hopped an 80-minute flight on Great Lakes Airlines (800-554-5111; www.flygreat lakes.com) from Denver International to Cortez Municipal Airport (elevation 5,918 feet). Then it was on to the 81.4-square mile Mesa Verde National Park (www.nps.gov/meve/index.htm), which since 1906 has preserved the cliff dwellings, “kivas” (ancient ceremonial rooms) and other archeological treasures of a native American people now called the Ancestral Puebloans. Tantalizingly, they left no written records, but the elaborate structures they built and the tools, basketry and pottery excavators have found here bespeak an industrious and resourceful civilization—centuries before Columbus. We gamely hiked on a Park Ranger–guided tour, seeing some of the park’s 4,500 archeological sites,
and for us one standout was a honeycomb of more than millennium-old residential structures known as the Cliff Palace. There we couldn’t help noticing how multigenerational our group of sightseers was: Here was a spry septuagenarian, there a woman with a papoose. Having never sampled buffalo or quail, we filled that experience gap happily at the award-winning Metate Room while staying at the park’s Far View Lodge (866-875-8456 or 800-449-2288, www. visitmesaverde.com/ accommodations/far-view-lodge.aspx; rooms $116 to $150). Just don’t ask us to pick a favorite between the succulent marinated grilled quail with red chili polenta and the hearty grilled marinated buffalo ribeye. Out the window, a bright full moon added to our spiritual uplift. This was our exploration expedition, so we rented a car and drove to Durango, a town established in 1880 by the Denver and Rio Grande Railroad. We took a charming walking tour of historic Main Avenue (www.durango.org/fact-sheets/walking-tour.aspx), learning about the town’s Old West denizens, respectable and not-so. The “roots of ‘cowboys and Indians,’ miners,
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immigrants and ladies of the night are still evident” here, writes local historian Frederic B. Wildfang, who proved wellversed in local lore when we met him during our visit. The Rochester Hotel (800-6641920, www.rochesterhotel.com) was not just our lodging place for the night, but also a riveting destination. It’s been in business since 1892, though renovated in the 1990s. In support of the hotel’s theme, “Hollywood of the Rockies,” each of the 15 rooms is named for a movie filmed in the area. (Paul Newman and Robert Redford made their famous “The fall’s gonna kill ya” jump in Butch Cassidy and the Sundance Kid near here, though the promontory really wasn’t very high.) Would a Wild West immersion be complete without a steam-train trip? Of course not. So we hopped aboard the Durango-Silverton NarrowGauge Railroad (970-247-2733, www.durangotrain.com; 3.5 hours, $84.24 for “standard” class on up to $175.76 for “Presidential” class). The railroad, in constant operation for 127 years, was built to haul silver and gold ore down from the San Juan Mountains. As we snaked rhythmically around curves along the Animas River Canyon, mountain peaks loomed in all directions, so unforgettably majestic they did encores in our dreams. Take this trip and you’ll be a slightly different person— we promise. When we say Silverton is a sightseeing gold mine, we aren’t being picturesque. We took the town’s Old Hundred Gold Mine Tour (800-872-3009, www.minetour.com; $16.95 for adults, departs on the hour from 10 a.m. to 4 p.m., May 10 through October 15; you’re underground about 50 minutes). It’s a literal gold mine that shows off an operational 1930s-vintage Ingersoll-Rand drill. Panning for real silver and gold is included in the price of admission. Keep what you find, but don’t expect it to finance the trip. From Durango we drove the San Juan Scenic Byway to Ouray, 7,792 feet above sea level. We stayed at the Box Canyon Lodge and Hot Springs, (800-3275080, www.boxcanyonouray.com), and experienced a joyous rejuvenation—with scenic majesty all around us—courtesy of the warming waters in this establishment’s hot springs, collected in soothing outdoor tubs.
Suitably renewed, we set out for more exploration. A thrilling Jeep tour with Switzerland of America (866990-5337, www.soajeep.com; this jaunt was $60 for adults) took us to Imogene Pass, the highest driveable pass in the San Juans and our journey’s loftiest elevation at 13,114 feet. (Yes, the air is thinner and breathing is shallower, but you get used to it.) Then came a stagecoach ride from Ouray’s sole remaining livery barn (970-708-4946, www.ouraymule.com; $10 per person, departing Monday through Saturday “after the noon whistle”). When editor Horace Greeley gave his famous advice about going West, he was onto something. Discovering the joys of this beautifully rugged countryside, we discovered new energies in ourselves as well. So, which experience was more rejuvenating for body, mind and spirit: the Colorado adventure or the Cayman indulgence? You’re no doubt waiting for a clear verdict, but it was awfully close. I fear we may have to try them both again—just to be sure. ■
A table to try The Mahogany Grille (699 Main Avenue, Durango; 970-247-4433; www.mahogany grille.com). In just six years of operation, this eatery has established itself as a “must stop” for the culinary cognoscenti. We enjoyed the Pepper Steak Herbert, a pan-seared filet mignon flambéed with brandy in a peppered mango chutney and garlic mashers, and the Elk Tenderloin, served with cheddar polenta and vegetables.
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SPECIAL PROMOTION
cutting edge Healthcare Providers Bergen County has some of the best healthcare providers in the tri-state areaâ&#x20AC;&#x201D; if not in the country. And Bergen Health & Life was fortunate enough to catch of few of them to talk about the recent innovations and proven procedures in their respective areas of expertise, as well as the importance of treating patients with the respect and attention they deserve.
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{ Cutting edge Healthcare Providers }
FROM COSMETIC DENTISTRY to comprehensive care, Richard L. Bucher, DMD, offers advanced technology and treatment for the whole family at Laser Dentistry of North Jersey. Dr. Bucher uses the CEREC machine, which is the latest technology for single visit crowns, which
SPECIAL PROMOTION
eliminates the need for labs and multiple visits. In addition, the professionals at Laser Dentistry of North Jersey use the VELscope Oral Cancer Screening System. “Teeth are extremely important, but oral cancer has a 50 percent five-year survival rate,” says Dr. Bucher. “Because it’s so important, we use the VELscope as part of our routine exam at no extra charge.” He is also one of the few in New Jersey certified to practice a new method of sedation that was recently approved for those afraid of the dentist. A combination of oral medication and nitrous oxide eliminates the need for an IV and while the patient actually never falls asleep and can still answer any questions, they have a residual amnesia effect and don’t remember anything about the
The latest in dentistry technology and treatment Richard L. Bucher, DMD
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procedure afterwards. Using lasers and new technology takes the pain, the discomfort, the length of treatment and the guesswork out of conventional dentistry. More importantly, most dental procedures from teeth whitening to dreaded root
laser dentistry of North Jersey, llC
canals can be performed more
9 Post Road l Suite D-5 l Oakland 201-337-9496 l www.laserdentistrynj.com
quickly and frequently with no shots, no drills and no pain.
6/11/10 3:59:47 PM
SPECIAL PROMOTION
IF YOU SUFFER FROM low back pain or leg pain, don’t despair. “With today’s new technologies and improved techniques relief is quicker ever before,” states Dr. Alfred Gigante, Chiropractic Physician and founder of The Back Pain Center. “Our recent purchase of the MLS Laser system coupled with our Spinal decompression therapy, has given new hope to patients who had only surgery to consider.” The new MLS Laser System incorporates two different laser frequencies
{ Cutting edge Healthcare Providers }
and much more likely than
into one beam, one reducing pain and the other inflammation. The laser system also accelerates the body’s ability to heal damaged tissue, quite common with back disorders and sciatica. Dr. Gigante continues, “We encourage anyone suffering from low back pain and/or sciatica to come in for a no charge consultation (normally a $75 value) so we can determine if our Center is right for you.” The Back Pain Center was established in 1995
New hope for low back and leg pain sufferers Alfred Gigante, D.C.
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as the first team of Chiropractors, Physical Therapists and Pain Management Doctors to specialize in the treatment of low back pain and low back related leg pain
the Back Pain Center llC
commonly known as
CHIROPRACTIC l PHYSICAL THERAPY l PAIN MANAGEMENT Specializing in the treatment of low back pain and sciatica
sciatica. “Our goal here
83 Franklin Turnpike l Waldwick 201-445-1079 l www.thebackpaincenter.com
Gigante, “To get you out of
is pretty simple,” says Dr. pain as quickly as possible.”
6/11/10 3:59:52 PM
{ Cutting edge Healthcare Providers }
THE SCIENCE OF TOOTH replacement and dental implantology has taken great strides the last few years. According to the partners at Gentle Dentistry PA—Andrew Spector, DMD and Michael Migdal, DMD—dental implants can now be used immediately or at a greatly accelerated
SPECIAL PROMOTION
pace in certain situations. If considering Teeth in a Day, All on Four (full set permanent teeth on four implants), or even a single tooth in a day, one must have the following before placement: a 3D cone beam scan and a proper evaluation of the support with computer diagnostics so the doctor can clinically determine if implants or immediate-use implants are right for you. “When planned properly, you can have dental implants placed in a painless, minimally invasive way that allows you to have teeth faster than ever before, even the same day,” they explain. Dr. Spector and Dr. Migdal are widely known for having one of the most advanced dental practices in the Garden State
Immediate-use dental implants
particularly in the areas of implant dentistry, aesthetic dentistry, and technologydriven minimally invasive care. They have been featured on ABC, CBS, NBC
Andrew M. Spector, DMD, FAGD, FICOI Michael W. Migdal, DMD, FAGD, FICOI
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as well as the New York Times and Star Ledger and recently were voted by their
Gentle dentistry, P.a.
peers as one of the “Top
173 Terrace Street l Haworth 201-384-1611 l www.gentledentistry.com
NJ Dentists” in New Jersey Monthly magazine.
6/11/10 3:59:58 PM
S T A T I S T I C A L LY, T H O S E W H O D O N ’ T G O T O A subacute rehabilitation center after surgery have more trouble recovering and often return to the hospital within Dellridge and Woodcliff Lake Health & Rehabilitation Centers is designed for patients of all ages who need medical monitoring or rehabilitation services to build strength and endurance. “Rehabilitation services are offered seven days a week. Patients receive two to three hours of intensive therapy each day all while staying in a hotel-like environment, as opposed to 45-60 minutes usually provided at outpatient centers,” explains Dr. Lisa Chamberlain, PT, DPT, ATC. “Dellridge and Woodcliff Lake Health & Rehabilitation Centers are healing places between hospital and home.”
Dellridge Health & Rehabilitation Center
Woodcliff Lake Health & Rehabilitation Center
532 Farview Avenue l Paramus 201-265-5600 l www.dellridge.com
555 Chestnut Ridge Road l Woodcliff Lake 201-391-0900 l www.wlhealthandrehab.com
{ Cutting Edge Healthcare Providers }
30 days. The comprehensive subacute care offered at
SPECIAL PROMOTION
Subacute care helping people recover faster
Aging gracefully I N E V I TA B L E A G I N G C A N B E A M O R E TO L E R A B L E process when given the tools to do it gracefully. The question is: Who, beyond their early twenties, wants to look their age? Thankfully, there are many ways to assist your transition to maturity: Botox® and dermal filler are obvious conveniences which are worth their age-stopping weight in gold. Safe, easy and nonsurgical, they can take years off a face in minutes. For the “go-figure” aspects of aging like losing hair on your head while growing a full moustache or acne outbreaks while in your fifties, there are laser hair removal and Isolaz™—stress-free and relatively inexpensive treatments. Microdermabrasion and pigment uniformity are two more ways to shave years off your appearance without the cost or downtime of surgery.
Laurene DiPasquale, M.D. LaserCosMedix 440 Old Hook Road l Emerson 201-664-8663 l www.lasercosmedix.com (call for a free consult)
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{ Cutting Edge Healthcare Providers } SPECIAL PROMOTION
The only choice for exceptional vision “ L A S E R V I S I O N C O R R E C T I O N I S A C T U A L LY more affordable than glasses and contact lenses and many people over 45 years old are now opting for treatment in order to get rid of their reading and/or distance glasses,” explains Richard A. Norden, M.D., FACS. Dr. Norden trademarked the Custom LASIK procedure that recognizes that each patient has different visual needs and he’s consistently ranked in the top 1% of the country’s laser surgeons in terms of best outcomes. In addition, he uses the Eye Q Laser, the fastest in the world, which makes treatment extremely easy, fast and painless—and recently started offering hair removal with the latest, most-advanced allseason laser technology.
Richard A. Norden, M.D., FACS Norden Laser Eye Associates 1144 East Ridgewood Avenue l Ridgewood 201-444-2442 l www.nordenlasik.com
Omni Aesthetics delivers anti-aging technology— minus the pain L A S E R R E S U R FA C I N G I S T H E T R E AT M E N T O F choice for turning back the clock on aging. For those willing to endure the pain and down time, the results can be quite amazing. Wrinkles and scars are replaced by fresh new skin, easily taking 10 years off your appearance. Dr. H. William Song, known for pain free laser hair removal, is offering another breakthrough cosmetic laser treatment. The next generation, Smart Skin® resurfacing laser delivers even better results and the recovery is minimal, it’s no worse than healing from a sunburn. According to Dr. Song, “This laser is a real game changer, it’s like hitting the ‘reset’ button.”
H. William Song, M.D. Omni Health Professionals, LLC 12 Terhune Street l Oakland 201-368-3800 l www.omnihealthpro.com
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Glorious Food
by Jenny Connell
Fried rice with scallions, edamame and tofu Serves 4
1 tablespoon plus 1 teaspoon canola oil
POD SQUAD
2 large cloves garlic, minced (about 2 teaspoons) 4 scallions (white and green parts), thinly sliced 1 tablespoon peeled and minced fresh ginger 4 cups cooked brown rice
diced red bell pepper 3 4
⁄ cup frozen shelled edamame, cooked according to package directions and drained
1 2
⁄ cup fresh or frozen (thawed) corn kernels 6 ounces firm tofu, cut into 1⁄4-inch cubes
2 large eggs, beaten 3 tablespoons lowsodium soy sauce
3 4
⁄ cup seeded and finely
• Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. • Make a 3-inch well in the center of the rice mixture. Add the remaining 1 teaspoon oil, then add
FOODIES APLENTY HAVE DECLARED THEIR
the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.
POPULAR BEAN THAT PACKS A HEFTY NUTRITIONAL PUNCH
Nutritional facts
per serving
400 calories • 12.5 grams fat • 7 grams fiber
TWO THINGS CATCH PEOPLE OFF GUARD about edamame, a bright-green bean that’s been slowly making its way from Japanese restaurants to the dinner tables of America. One is pronouncing the name—it’s eh-duh-MAH-may. And the other is the young soybeans’ somewhat fuzzy pod. When edamame is served as an appetizer, you see, the classic first-timer’s mistake is to eat the pod whole— not realizing that those “shells” are largely inedible and that most people just pop the beans right into their mouth. But however you eat it, edamame is a nutritional powerhouse. It contains all nine essential amino acids, as well as fiber, omega-3 fatty acids, calcium, iron, zinc and vitamin B. The Chinese made tofu out of edamame more than 2,000 years ago; the Japanese later began eating it out of the 62
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• 56 grams carbohydrates • 465 milligrams sodium • 106 milligrams cholesterol • 16.5 grams protein
pod. But it’s only since the 1990s that edamame has been a common sight in the frozen-food sections of U.S. supermarkets (sold both with and without the pods). Now it’s prized by vegetarians and vegans as a meat-free protein source (a whopping 17 grams per cup), and its crisp texture and sweet, almost-nutty flavor make it a happy addition to soups, salads and stir-fries. Prefer simply to snack? To enjoy edamame à la your favorite Japanese restaurant, boil in salted water until tender and pat dry. Just be warned that once you pop, you may not be able to stop. ■
RECIPE REPRINTED WITH PERMISSION FROM THE FOOD YOU CRAVE BY ELLIE KRIEGER (TAUNTON, 2008); PHOTO: ISTOCK
LOVE FOR EDAMAME, AN INCREASINGLY
the eggs and cook until nearly fully scrambled. Stir
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Bergen GOURMET
by Maria Lissandrello
homemade scallion pancake (cut into six triangles) had the piquancy you want with none of the stomachchurning grease. Try to save a few to enjoy with your other courses—you’ll like having the savory triangles on hand to sop up curries and other sauces. For those in search of a lighter meal, the small plates may be the way to go at Su (which happens to be Dr. Oz’s favorite restaurant—check out the Cliffside Park resident’s autographed photo saying so). For an interesting option try the shiitake mushroom caps—fried in what tastes like a light tempura batter, three 4-inch rounds stood on end in a sweet-potato puree studded with raisins. Non-Asian alternatives include risotto, eggplant parmesan and jumbo ravioli. We took a chance on the latter, and to our tastes the dough was gummy and so was the filling. The best that can be said for the tomato sauce is that it was inoffensive. Still, if you eat each ravioli slowly, you can detect and actually savor the subtle mushroom filling. You’ll find salmon and tilapia among the entrées at Su, but we stuck to vegetable sources of protein, picking the Malaysian coconut curry as our main dish. Containing large chunks of tofu and potatoes, the big soupy affair seemed rather one note. The curry wasn’t WHERE’S THE BEEF? YOU MAY NOT MISS IT fully developed—packing neither heat nor sweetness— at Su Healthy Cuisine, where seitan (a whole-wheat proand the coconut didn’t register. The best part? Delicate, tein) is the closest you’ll get to red meat. That’s because practically paper-thin roti, Indian unleavened bread, that many of the dishes at this Zen Palate– melts in your mouth. esque eatery offer hearty satisfaction S u H e a l t h y Dessert varied too on our even for those not following a vegetarian C u i s i n e evening Chez Su. Steer clear of the or vegan diet. The catch? The fare can 725 River Road, Edgewater; somewhat dry whole-wheat chocolate be hit-or-miss, so please choose wisely. 201-840-7988 cake. Much better? The profiterole. The vegetable croquettes, for The mini-puffs were stuffed with example, were crisp on the outside, but Hours chocolate-hazelnut ganache and served the inside was spongy (along the lines Lunch: Tuesday through Sunday, just out of the freezer with ice cream of, say, a Morningstar veggie burger), noon–3 p.m. and berries. Perfect for sharing, they’re Dinner: Tuesday through Sunday, and the flavor, flat. And don’t look to the sweet and rich. 5–9:30 p.m. accompanying chickpea and papaya All this might make you wonder purees to carry the dish—we found ours What you should know about the “healthy” part of Su Healthy too bland to elevate the fritters to must• Small plates average $10; Cuisine. We did still find oil, creams have-more status. entrées, $15 and other fats in our fare. So while For a fresher and more satisfying • BYO Su may be a “better” dining option appetizer, try the spring rolls. Crunchy • Handicapped accessible for those watching their calories, cabbage was enveloped in sturdy wrap• Takeout available our advice—once again—is to order pers and flash-fried for a light, tasty take • Reservations accepted with the care your waistline-friendly on Chinese egg rolls. And Su’s ace appe• Major credit cards accepted plan deserves. I tizer certainly did not disappoint: The
A healthy curiosity
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STOCKFOOD
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H A C K E N S A C K
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where
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TO EAT
If you’ve got a craving, there’s a dining establishment in Bergen County (or nearby) that will satisfy it. Turn to this listing next time you want a wonderful meal out.
SU HEALTHY CUISINE Vegetarian fare with
Lemoine Ave., Fort Lee · 201-585-8226
CITRUS GRILLE Contemporary American cuisine.
Asian influences. · 725 River Rd., Edgewater · 201-840-7988
FRANKLIN LAKES
· 430 E. Saddle River Rd., Airmont, N.Y. · 845-352-5533
ELMWOOD PARK
CHEF’S TABLE French eatery. · 754 Franklin Ave., Franklin Lakes · 201-891-6644
TROVATO’S ITALIAN RESTAURANT Italian cuisine with fresh pasta. · 206 Rt. 46 East, Elmwood Park · 201-797-7552
GLEN ROCK
ENGLEWOOD
fare . · 203 Rock Rd., Glen Rock · 201-670-4945
AIRMONT, N.Y.
ALLENDALE RESTAURANT L Eclectic cuisine. · 9 N. Franklin
Tpk., Allendale · 201-785-1112 SAVINI Italian cuisine. · 168 W. Crescent Ave.,
Allendale · 201-760-3700
CARLSTADT
ROCCA Classic Italian and innovative seasonal
BAUMGART’S CAFE American and Chinese
dishes in a retro ‘50s setting. · 45 E. Palisade Ave., Englewood · 201-569-6267
HACKENSACK BANGKOK GARDEN Traditional Thai cuisine.
BLUE MOON MEXICAN CAFE Traditional
· 261 Main St., Hackensack · 201-487-2620
Carlstadt · 201-935-7733
Mexican dishes. · 21 E. Palisade Ave., Englewood · 201-541-0600
THE CROW’S NEST Contemporary American
CHESTNUT RIDGE, N.Y.
ENGLEWOOD DINER Salads, Italian specials,
JADE VILLAGE Japanese and Chinese cuisine.
steaks. · 54-56 Engle St., Englewood · 201-5698855
IL VILLAGGIO Italian dining. · 651 Rt. 17 North,
· 606 South Pascack Rd., Chestnut Ridge, N.Y. · 845-735-1188
CLOSTER
fare. · 309 Vincent Ave., Rt. 17 South, Hackensack · 201-342-5445 HARLEY’S IRISH PUB Continental
NISI ESTIATORIO Fine Mediterranean cuisine. ·
American/Irish fare. · 366 River St., Hackensack · 201-342-4747
90 Grand Ave., Englewood · 201-567-4700
MAGGIANO'S LITTLE ITALY Fine Italian fare.
SMOKE CHOPHOUSE Steaks, seafood and cig-
· 70 Riverside Sq., Hackensack · 201-221-2030
HARVEST BISTRO & BAR French/new American
ars. · 36 Engle St., Englewood · 201-541-8530
THE RESTAURANT American eclectic fare.
fare. · 252 Schraalenburgh Rd., Closter · 201750-9966
ENGLEWOOD CLIFFS
· 160 Prospect Ave., Hackensack · 201-6781100
PAULIE’S American/Mediterranean casual din-
ASSEMBLY STEAK HOUSE & SEAFOOD GRILL
RUDY’S RESTAURANT Continental cuisine.
ing. · 171 Schraalenburgh Rd., Closter · 201-767-1242
Classic American steak house. · 495 Sylvan Ave., Englewood Cliffs · 201-568-2616
· 107 Anderson St., Hackensack · 201-489-4831 THE SEA SHACK RESTAURANT Friendly, casual
CRESSKILL
seafood eatery. · 293 Polifly Rd., Hackensack · 201-489-7232
GRIFFIN’S BAR & EATERY American fare. · 44 E.
THE STONY HILL INN Continental fare. · 231
Madison Ave., Cresskill · 201-541-7575
Polifly Rd., Hackensack · 201-342-4085
HANAMI Chinese/Japanese cuisine. · 41 Union
HARRINGTON PARK
Ave., Cresskill · 201-567-8508
DINO’S RESTAURANT Contemporary Italian
UMEYA Japanese cuisine. · 156 Piermont Rd.,
cuisine. · 12 Tappan Rd., Harrington Park · 201-767-4245
Cresskill · 201-816-0511
DUMONT
HASBROUCK HEIGHTS
IL MULINO Northern Italian cuisine featuring
Ave., Englewood Cliffs · 201-461-5041
IVY INN Continental cuisine in a romantic setting. · 268 Terrace Ave., Hasbrouck Heights · 201-393-7699
EAST RUTHERFORD
GRISSINI TRATTORIA Elegant Italian. · 484
HAWORTH
PARK AND ORCHARD RESTAURANT
Sylvan Ave., Englewood Cliffs · 201-568-3535
International dishes. · 240 Hackensack St., East Rutherford · 201-939-9292
FAIR LAWN
Hardenburgh Ave., Haworth · 201-384-1551
DAVIA Continental/Italian. · 6-09 Fair Lawn
HAWTHORNE
sea bass. · 132 Veterans Plz., Dumont · 201-384-7767
SORRENTO’S Southern Italian dishes. · 132 Park
Ave., East Rutherford · 201-507-0093
CAFE ITALIANO Fine family dining. · 14 Sylvan
Ave., Fair Lawn · 201-797-6767 GOTHAM CITY DINER American favorites.
EDGEWATER
· 39-10 Broadway, Fair Lawn · 201-398-9700
THE CRAB HOUSE Affordable riverside dining
OCEANOS Greek cuisine, seafood. · 2-27 Saddle River Rd., Fair Lawn · 201-796-0546
with Manhattan views. · 541 River Rd., Edgewater · 201-840-9311
RIVARA’S American cuisine. · 6-18 Maple Ave.,
KINARA Northern Indian cuisine. · 880 River
Fair Lawn · 201-797-4878
Rd., Edgewater · 201-313-0555
THE RIVER PALM TERRACE Classic steak house.
LA VECCHIA NAPOLI Traditional southern
Italian cuisine. · 2 Hilliard Ave., Edgewater · 201941-6799 THE RIVER PALM TERRACE Classic steak house.
· 41-11 Rt. 4 West, Fair Lawn · 201-703-3500
Edgewater · 201-224-2524
SABOR LATIN BISTRO Latin fare. · 1060 Goffle Rd., Hawthorne · 973-238-0800
HILLSDALE CAFE CAPRI Casual Italian eatery. · 343 Broadway, Hillsdale · 201-664-6422 THE CORNERSTONE American fare, full bar. · 84 Broadway, Hillsdale · 201-666-8688
HO-HO-KUS
FAIRVIEW
THE HO-HO-KUS INN Italian continental fare.
DON QUIJOTE Spanish cuisine. · 344 Bergen
· 1 W. Franklin Tpk., Ho-Ho-Kus · 201-445-4115
Blvd., Fairview · 201-943-3133
LITTLE FERRY
· 1416 River Rd., Edgewater · 201-224-2013 ROBERTO’S II Gourmet Italian. · 936 River Rd.,
ANDIAMO Eclectic Italian fare. · 23
FORT LEE MAHARANI EXPRESS Indian cuisine. · 2151
MINADO Japanese seafood buffet. · 1 Valley
Rd., Little Ferry · 201-931-1522 continued
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M I C H E L A2N5 G E L O C E L E B R A T I N G
Y E A R S
O F
E X C E L L E N C E
2 MAIN AVENUE, PASSAIC, NJ 07055
973.779.3200
Wholesale Distributor of Fine Italian Furniture Since 1939
BY APPOINTMENT ONLY
069_BGHL_JULY10.indd 9
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6/14/10
TO EAT
12:39 PM
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continued
TRACEY’S NINE MILE HOUSE Continental cui-
sine. · 4 Bergen Tpk., Little Ferry · 201-440-1100
KUMA Japanese, Chinese dishes. · 440 Forest Ave., Paramus · 201-262-0400
LYNDHURST
MANTRA Elegant Indian cuisine. · 275 Rt. 4 W., Paramus · 201-342-8868
LA CIBELES Spanish continental cuisine, featur-
PARK RIDGE
ing seafood. · 123 Ridge Rd., Lyndhurst · 201-438-9491
MAHWAH
ESTY STREET Contemporary American. · 86
Spring Valley Rd., Park Ridge · 201-307-1515
TRATTORIA FRATELLI Northern Italian cuisine. · 119 E. Ridgewood Ave., Ridgewood · 201-447-9377 VILLAGE GREEN RESTAURANT Contemporary American cuisine. · 36 Prospect St., Ridgewood · 201-445-2914 WASABI JAPANESE RESTAURANT Japanese pocuisine. · 848 E. Ridgewood Ave., Ridgewood · 201-493-7575
THE PARK STEAKHOUSE Dry-aged steaks. ·
151 Kinderkamack Rd., Park Ridge · 201-930-1300
RIVER VALE
pub. · 2 Island Rd., Mahwah · 201-529-8056 NEW YORK STEAKHOUSE & PUB Casual steak
VALENTINO’S Continental Italian. · 103 Spring
DANIEL American and Italian cuisine. · 625 River Vale Rd., River Vale · 201-594-1900
MAHWAH BAR AND GRILL Classic American
house. · 180 Rt. 17 S., Mahwah · 201-529-1806 THE RIVER PALM TERRACE Classic steak
house. · 209 Ramapo Valley Rd., Mahwah · 201-529-1111
Valley Rd., Park Ridge · 201-391-2230
RISTORANTE PARADISO Mid-southern Italian
RAMSEY
fare. · 640 Westwood Ave., River Vale · 201-263-0400
APOLO’S RESTAURANT Fine continental and Mediterranean cuisine. · 61 E. Main St., Ramsey · 201-825-1111
ROCHELLE PARK
MONTVALE
CAFE PANACHE Fine eclectic eatery. · 130 E.
THE PORTER HOUSE American steak house.
Main St., Ramsey · 201-934-0030
· 125 Kinderkamack Rd., Montvale · 201-3076300
GREEK CITY Greek eatery. · 1300 Rt 17 N.,
Ramsey · 201-760-2500
NANNI Italian dishes. · 53 W. Passaic St.,
Rochelle Park · 201-843-1250 BISTRO 55 Causal eatery featuring seasonal,
local food. · 55 Rt. 17 S., Rochelle Park · 201845-3737
SEGOVIA Spanish cuisine featuring steaks and
VILLA ROBERTO RISTORANTE Fine Italian cuisine. · 70 W. Passaic St., Rochelle Park · 201-845-8333
seafood. · 150 Moonachie Rd., Moonachie · 201-641-4266
RUTHERFORD
NORTH BERGEN
CAFÉ MATISSE Fine Continental cuisine. · 167
MOONACHIE
Park Ave., Rutherford · 201-935-2995
SABOR LATIN BISTRO Elegant Latin cuisine. ·
PAISANO’S Little Italy–style eatery. · 132 Park
8809 River Rd., North Bergen · 201-943-6366
Ave., Rutherford · 201-935-5755
NORTHVALE BRADY’S FOX HUNT INN Irish/American clas-
VARKA ESTIATORIO Greek cuisine, featuring
sics. · 201 Livingston St., Northvale · 201-7848047
seafood. · 30 N. Spruce St., Ramsey · 201-995-9333
MADELEINE’S PETIT PARIS Light French cuisine.
· 416 Tappan Rd., Northvale · 201-767-0063
RIDGEFIELD
RISOTTO HOUSE Northern Italian fare. · 88 Park Ave., Rutherford · 201-438-5344
SADDLE BROOK GOLDEN PUB Great pub food. · 335 Market St., Saddle Brook · 201-843-9210
· 550 Bergen Blvd., Ridgefield ·201-943-5664
MATSUYA Cozy, elegant Japanese steak house. · 490 Market St., Saddle Brook · 201-843-5811
THE PORTER HOUSE GRILL Casual American
RIDGEWOOD
QUE PASTA Home-style Italian. · 326 Market
eatery. · 595 Broadway, Norwood · 201-784-6900
BAZZINI AT 28 OAK STREET Innovative
NORWOOD
NYACK, N.Y. LANTERNA Inviting Tuscan kitchen. · 3 South
Broadway, Nyack, N.Y. · 845-353-8361
GOTHAM CITY DINER American favorites.
American fare. · 28 Oak St., Ridgewood · 201689-7313 DAILY TREAT RESTAURANT Friendly, casual eatery. · 177 E. Ridgewood Ave., Ridgewood · 201-652-9113
TWO SPEAR STREET New American cuisine.
LA PIAZZA BISTRO ITALIANO Innovative
· 2 Spear St., Nyack, N.Y. · 845-353-7733
northern Italian fare. · 29 Chestnut St., Ridgewood · 201-447-5111
OAKLAND
LATOUR Modern French cuisine. · 6 E.
CAFE L’AMORE Continental fare, specializing
Ridgewood Ave., Ridgewood · 201-445-5056
in Italian. · 455 Ramapo Valley Rd., Oakland · 201-337-5558
MACMURPHY’S American continental fare.
PARAMUS
MARCELLO’S AT THE STATION Fine northern
BIAGIO’S Italian/American cuisine. · 299
Paramus Rd., Paramus · 201-652-0201
Italian cuisine. · 8 Wilsey Sq., Ridgewood · 201-652-2120
BONEFISH GRILL Polished, casual dining spe-
MARRA’S Italian cuisine. · 16 S. Broad St.,
cializing in fresh fish. · 601 From Rd., Paramus · 201-261-2355
· 8 Godwin Ave., Ridgewood · 201-444-0500
Ridgewood · 201-444-1332
ences. · 144 Rt. 4 E., Paramus · 201-556-1530
MEDITERRANEO Mediterranean cuisine, including tapas. · 23 North Broad St., Ridgewood · 201-447-0022
JOE’S AMERICAN BAR & GRILL Steaks, salads, pizza, more. · 298 Garden State Plaza, Paramus · 201-843-8858
SAKURA-BANA Sushi and traditional Japanese fare. · 43 Franklin Ave., Ridgewood · 201-447-6525
CHAKRA Continental fare with Asian influ-
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St., Saddle Brook · 201-712-1900
SADDLE RIVER SADDLE RIVER INN Romantic, upscale eatery.
· 2 Barnstable Ct., Saddle River · 201-825-4016
SOUTH HACKENSACK TEGGIANO Fine Italian food. · 310 Huyler St.,
South Hackensack · 201-487-3884
SUFFERN, N.Y. MARCELLO’S RISTORANTE Italian continental fare. · 21 Lafayette Ave., Suffern, N.Y. · 845-357-9108 RAVI Creative continental cuisine. · 150
Lafayette Ave., Suffern, N.Y. · 845-369-7284
TAPPAN, N.Y. IL PORTICO Fine Italian cuisine. · 89 Main St., Tappan, N.Y. · 845-365-2100 VILLAGE GRILLE American fare with Middle Eastern specialties. · 65 Old Tappan Rd., Tappan, N.Y. · 845-398-3232
TEANECK BV TUSCANY RISTORANTE Simple Tuscan cui-
sine. · 368 Cedar Ln., Teaneck · 201-287- 0404 TEANECK KEBAB HOUSE Afghan cuisine. · 251 DeGraw Ave., Teaneck · 201-836-8571
TENAFLY AXIA TAVERNA Stylish Greek eatery. ·
18 Piermont Rd., Tenafly · 201-569-5999 HAMSA Middle Eastern fare. ·7 West Railroad Ave., Tenafly · 201-871-6060 PALMER’S CROSSING RESTAURANT Casual
American eatery. · 145 Dean Dr., Tenafly · 201-567-4800
WALDWICK
ENGLISH COUNTRY ESTATE
WASHINGTON TWP
Saddle River, NJ—Set on 3+ private acres, this enticing wooded sanctuary boasts a guest cottage, stone 3-car garage with workshop and an in-ground pool. This original estate has been graciously restored with quality materials and European craftsmanship. A fantastic escape just 30 min. from Manhattan. Amazing low taxes.
BACARI GRILL Innovative American fare. · 800 Ridgewood Rd., Washington Twp. · 201-358-6330
Irene Cuffe and Patrice Kinch, Sales Associates 201-825-7700
NELLIE’S PLACE Friendly, casual eatery. ·
9 Franklin Tpk., Waldwick · 201-652-8626
$2,500,000
WEEHAWKEN CHART HOUSE RESTAURANT Steaks and
seafood. · Pier D/T Lincoln Harbor, Weehawken · 201-348-6628
WESTWOOD GRANITA GRILL Italian cuisine. · 467 Broadway,
Westwood · 201-664-9846 HANAMI Chinese and Japanese cuisine.
· 301 Center Ave., Westwood · 201-666-8508 THE IRON HORSE All-American pub. · 20 Washington Ave., Westwood · 201-666-9682 THE MELTING POT Fine fondue dining.
· 250 Center Ave., Westwood · 201-664-8877 POURQUOI PAS French bistro. · 31 Westwood
Ave., Westwood · 201-722-8822 WESTWOOD DINER AND PANCAKE HOUSE
Breakfast, lunch and dinner. · 301 Old Hook Rd., Westwood · 201-664-7455
WOODCLIFF LAKE BLUE MOON MEXICAN CAFE Mexican dishes. · 42 Kinderkamack Rd., Woodcliff Lake · 201-782-9500
CUSTOm LAkEfRONT DREAm HOmE
BRIGANTINO RISTORANTE Italian fare. · 269 Hackensack St., Wood-Ridge · 201-933-4276
Sparta, NJ—This captivating custom lakefront residence boasts floor-to-ceiling water views. Recently remodeled, the home’s luxuries include a fabulous gourmet kitchen, 2-story stone fireplace, home theater and spectacular family room. French doors open to an in-ground pool and lake access with dock. Located in a gated and private residential community.
MARTINI GRILL European-inspired dishes and
800-575-0952
WOOD-RIDGE
gourmet cocktails. · 187 Hackensack St., WoodRidge · 201-939-2000
WYCKOFF ALDO’S ITALIAN RESTAURANT Italian fare.
· 393 Franklin Ave., Wyckoff · 201-891-2618 THE BARN All-American family dining spot. · 359 Sicomac Ave., Wyckoff · 201-848-0108
$1,999,000
T h e L ux ury D i v i si on of C oLDw eLL B ank er r esi DenT i aL B rok erage
BLUE MOON MEXICAN CAFE Traditional Mexican dishes. · 327 Franklin Ave., Wyckoff · 201-891-1331 THE BRICK HOUSE Continental dining. · 179 Godwin Ave., Wyckoff · 201-848-1211 3 CHICAS Mexican cuisine, Sunday brunch. · 637 Wyckoff Ave., Wyckoff · 201-848-4700 � continued
Visit ColdwellBankerMoves.com to view the Previews Luxury Collection ©2010 Coldwell Banker Real Estate LLC. Coldwell Banker® is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Owned And Operated By NRT LLC.
071_BGHL_JULY10.indd 1
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where
TO EAT
continued
Where to eat by cuisine
AMERICAN: Assembly Steak House &
Seafood Grill, Englewood Cliffs • Bacari Grill, Washington Twp • The Barn, Wyckoff • Bazzini at 28 Oak Street, Ridgewood •
Biagio’s, Paramus • Bistro 55, Rochelle Park • Bonefish Grill, Paramus • Brady’s Fox Hunt Inn, Northvale • Chart House Restaurant, Weehawken • Citrus Grille,
®
Airmont, N.Y. • The Cornerstone, Hillsdale • The Crab House, Edgewater • The
Crow’s Nest, Hackensack • Daily Treat
medical
cabinetry
Restaurant, Ridgewood • Daniel, River Vale • Englewood Diner, Englewood • Esty
Street, Park Ridge • Golden Pub, Saddle Brook • Gotham City Diner, Ridgefied, Fair Lawn • Griffin’s Bar & Eatery, Cresskil • The Iron Horse, Westwood • Joe’s American Bar & Grill, Paramus • Mahwah Bar and Grill, Mahwah • Nellie’s Place, Waldwick • New York Steakhouse & Pub, Mahwah • The Park Steakhouse, Park Ridge • Palmer’s Crossing Restaurant, Tenafly • Paulie’s, Closter • The Porter House, Montvale • The Porter House Grill, Norwood •The Restaurant, Hackensack • Restaurant L, Allendale • Rivara’s, Fair Lawn • The River Palm Terrace, Edgewater, Fair Lawn, Mahwah • Saddle River Inn, Saddle River • Smoke Chophouse, Englewood • Two Spear Street, Nyack, N.Y. • Village Green Restaurant, Ridgewood • Village Grille, Tappan, N.Y.• Westwood Diner and Pancake House, Westwood ASIAN: Bangkok Garden, Hackensack •
Hanami, Cresskill • Jade Village, Chestnut Ridge, N.Y. • Kinara, Edgewater • Kuma, Paramus • Maharani Express, Fort Lee •
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Mantra, Paramus • Matsuya, Saddle Brook • Minado, Little Ferry • Sakura-Bana,
Ridgewood • Su Healthy Cuisine, Edgewater • Umeya, Cresskill • Wasabi Japanese Restaurant, Ridgewood CONTINENTAL: Axia Taverna, Tenafly • The
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072_BGHL_JULY10.indd 2
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Brick House, Wyckoff • Cafe L’Amore, Oakland • Café Matisse, Rutherford • Cafe Panache, Ramsey • Chakra, Paramus • Davia, Fair Lawn • Don Quijote, Fairview • Harley’s Irish Pub, Hackensack • Harvest Bistro & Bar, Closter • The Ho-Ho-Kus Inn, Ho-Ho-Kus • Ivy Inn, Hasbrouck Heights • La Cibeles, Lyndhurst • MacMurphy’s,
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Ridgewood • Marcello’s at the Station, Ridgewood • Marra’s, Ridgewood • Martini Grill, Wood-Ridge • Ravi, Suffern, N.Y. • Rudy’s Restaurant, Hackensack • Sea Shack, Hackensack • Segovia, Moonachie •
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The Stony Hill Inn, Hackensack • Tracey’s, Little Ferry • Valentino’s, Park Ridge FRENCH: Chef’s Table, Franklin Lakes •
Latour, Ridgewood • Madeleine’s Petit Paris, Northvale • Pourquoi Pas, Westwood ITALIAN: Aldo’s Italian Restaurant, Wyckoff • Andiamo, Haworth • Brigantino
Ristorante, Wood-Ridge • BV Tuscany Ristorante, Teaneck • Cafe Capri, Hillsdale • Cafe Italiano, Englewood Cliffs • Dino’s
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Westwood • Grissini Trattoria, Englewood Cliffs • Il Mulino, Dumont • Il Portico, Tappan, N.Y. • Il Villaggio, Carlstadt • Lanterna, Nyack, N.Y. • La Piazza Bistro Italiano, Ridgewood • La Vecchia Napoli, Edgewater • Maggiano’s Little Italy, Hackensack • Marcello’s Ristorante, Suffern, N.Y. • Nanni, Rochelle Park •
A C e n t e r F o r Wo m e n ’ s H e a l t h
A Holistic Approach to Women’s Healthcare Avalon is exclusively affiliated with Atlantic Health Systems, creating safe and wonderful birth experiences at Morristown Memorial Hospital in collaboration with our board-certified affiliated physicians.
Paisano’s, Rutherford • Que Pasta, Saddle Brook • Risotto House, Rutherford • Ristorante Paradiso, River Vale • Roberto’s II, Edgewater • Rocca, Glen Rock • Savini, Allendale • Sorrento’s, East Rutherford • Teggiano, South Hackensack • Trattoria Fratelli, Ridgewood • Trovato’s Italian Restaurant, Elmwood Park • Villa Roberto Ristorante, Rochelle Park LATIN: Blue Moon Mexican Cafe, Engle-
wood, Woodcliff Lake, Wyckoff • Sabor Latin Bistro, Hawthorne, North Bergen • 3 Chicas, Wyckoff
MULTIETHNIC: Apolo’s Restaurant, Ramsey • Baumgart’s Cafe, Englewood • Greek
City, Ramsey • Hamsa, Tenafly • Mediterraneo, Ridgewood • The Melting Pot, Westwood • Nisi Estiatorio, Englewood • Oceanos, Fair Lawn • Park and Orchard Restaurant, East Rutherford • Teaneck Kebab House, Teaneck • Varka Estiatorio, Ramsey
073_BGHL_JULY10.indd 1
Avalon Women's Health is the premiere midwifery service in northern New Jersey, offering personalized obstetrical and gynecological services in a warm and caring environment. Our certified nurse-midwives provide the education women desire to make informed decisions and offer a full range of women's healthcare services including well-woman gynecology and the delivery option of waterbirth.
Health & Life - 1/3 page square
Call for an appointment at one of our comfortable and family friendly offices:
WEST CALDWELL 616 Bloomfield Ave
973.228.3550 MORRISTOWN 60 Franklin Street
973.998.8317 To learn more visit our website at
www.avalonmidwives.com
6/15/10 1:28:01 PM 4.63 inches wide x 5 inches high
& UPDATES | July/August 2010
win,Win,WIN! CONGRATS TO OUR MARCH WINNER: Barbara from Wyckoff, NJ received a complimentary massage at Daydream Day Spa in Woodcliff Lake, NJ. CONGRATS TO OUR RECENT FACEBOOK SHOW TICKET WINNERS: AnneMarie Cordasco Pastena, Bryan Kule, Christine McIndoe, Marilyn Katz Sandler and Catherine Cottingham Launder. New winners every week! A B I G T H A N K Y O U to everyone who filled out our reader survey from the March issue. We gather hundreds of great responses and are working to fill the magazine with what you want to read! And a special congrats to Shivaun Biddle who won Broadway tickets to see Rock of Ages in the survey giveaway! G I V E AWAY S visit www.BergenHealthandLife.com/contest for all the latest giveaways.
OUT ABOUT
UPCOMING EVENTS
Promotions
THE TWELFTH ANNUAL BERGEN COUNTY GOLF CLASSIC Monday, July 12, 2010 Ridgewood Country Club Visit www.bergengolfclassic.org for more info.
Thursday, September 30, 2010 The Estate at Florentine Gardens Excited for Bergenfest 2010? We are! Follow us on twitter for daily updates @Bergenfest. And don’t forget to vote for your favorites in Bergen: www.BergenHealthandLife.com/survey.
Get SOCIAL FOLLOW US ON TWITTER! @BergenHandL
➊
➋
On April 22nd we celebrated the Grand Re-Opening of Porcelanosa’s Westbury showroom. ➊ Sara Murphy and Santiago Manent of Porcelanosa. ➋ Leslie Lewit Milner (Absolute Heads and Homes), Mindy Miles Greenberg (Encore Decor), Daniel Rivas (Arkidtecture), Susan Gilberg (Porcelanosa), Bruce Levine (Arkidtecture), and Eugenia Vitiello (Albert Vitiello Decorators Workroom) On May 1st Bergen Health & Life sponsored the Volunteer Center of Bergen County’s 18th annual Derby Day. We enjoyed a wonderful afternoon of savory southern food, authentic mint juleps, wine tasting, great music, and of course, the 135th running of the Kentucky Derby, of all for a great cause! ➌ Vivienne Rollins, Elizabeth Mee and Laura Dowden of Bergen Health & Life
BHL_PR_FP0610final.indd 74
FIND US ON FACEBOOK! Facebook.com/BergenHealthandLife
SHOP LOCAL PROGRAM | Launching Fall 2010 Support local business by shopping in stores with the Shop Local sticker!
VISIT OUR NEW WEB SITE! www.BergenHealthandLife.com and sign up for our e-newsletter, chock-full of health tips, local news and events, contests and fun!
6/10/10 12:23:06 PM
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Be THERE J U LY July 11—Take a stroll through the TENAFLY STREET FAIR, 10 a.m. to 5 p.m. at Washington Street and Railroad Avenue in Tenafly. Browse crafts and taste specialties from exhibitors and local merchants; kids can enjoy face painting, sand art, pony rides and more. Call 201-998-1144 or visit www.jcpromotions.info for more information.
FREE
July 16—See “Encounter,” a new
production by the dance company FOLKTAP, 8 p.m. at the Com-
munity Center in Fair Lawn. Described as “contemporary tap,” the group draws on Latin, modern, jazz and ballet influences to create energetic performances. Tickets: $20. Call 201-794-5372 or visit www.fairlawncommunity center.org for more information.
PICASSO AT THE METROPOLITAN MUSEUM OF ART through August 15—Tour a landmark exhibition featuring more than 300 paintings, drawings, sculptures, ceramics and prints by the renowned artist, 9:30 a.m. to 5:30 p.m. Tuesdays through Thursdays and Sundays, 9:30 a.m. to 9 p.m. Fridays and Saturdays in Manhattan. Suggested donation: $20 for adults, $15 for seniors; free for children under 12. Call 212-535-7710 or visit www.metmuseum.org for more information.
July 16 through August 1—
Enjoy beloved show tunes with the Teaneck New Theatre’s staging of A GRAND NIGHT FOR SINGING, 8 p.m. Fridays and Saturdays and 3 p.m. Sundays at the Hackensack Cultural Arts
Center in Hackensack. The Rodgers and Hammerstein musical revue features lesserknown songs, as well as tunes from favorites like The Sound of Music and Oklahoma!. Tickets:
$12 to $18. Call 201-692-0200 or visit www.go-tnt.org for more information. through July 25—Catch a
glimpse of life in the area during the Revolutionary War with ROAD TO REVOLUTION—PARAMUS
NEW JERSEY STATE FAIR \through July 5—Enjoy rides, foods and games aplenty at this annual event, boasting more than 150 familyfriendly attractions, held at the Meadowlands Fairgrounds in East Rutherford. The fair also includes a petting zoo, hypnotist and magic shows and an auto and bike show, plus shopping, exhibits and more. Admission: $5 to $9; free for children under 32 inches. Call 973and more information.
an exhibit at the Schoolhouse Museum in Ridgewood, 1 p.m. to 3 p.m. Thursdays and Saturdays, 2 p.m. to 4 p.m. Sundays. Artifacts include a letter from George Washington, militia uniforms and cannonballs. Suggested donation: $5 for adults, $3 for children, $10 for families. Call 201-447-3242 or visit www.ridgewoodhistorical society.org for more information. continued
ISTOCK
450-1073 or visit www.njfair.com for hours
VALLEY IN THE 18TH CENTURY,
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Be THERE July 29 through August 19—Take in an outdoor movie
FREE
(and some pretty stellar waterfront views) at MOVIE NIGHTS ON THE ELEVATED ACRE, Thursday evenings at 8 p.m. on Water Street in Manhattan. Part of the summerlong River to River Festival, the weekly films, paired with independent shorts, include Broadway Danny Rose, Auntie Mame, The Country Girl and The Muppets Take Manhattan. Tickets are first-come, first serve. Visit www.rivertorivernyc.com for more information.
AU G U S T FREE
through August 1—Enjoy a
classic New York City summer tradition: SHAKESPEARE IN THE PARK, 8 p.m. at the Delacorte Theater in Central Park. This season’s plays include The Merchant of Venice (featuring Al Pacino) and The Winter’s Tale. Tickets are free and can be obtained the day of the show; early arrival is recommended, as performances sell out regularly. Call 212-539-8500 or
THE WIGGLES WIGGLY CIRCUS LIVE! August 17—Bring the little ones to this fun-filled performance, 2:30 p.m. and 6:30 p.m. at the IZOD Center in East Rutherford. Acrobats, clowns, trapeze artists and dancers will join The Wiggles onstage for an energetic, musical show. Tickets: $18.50 to $78.50. Call 201-935-3900 or visit www.izodcenter.com for more information.
visit www.shakespeareinthe park.org for more information. August 7—See DARK STAR ORCHESTRA—the ultimate Grateful Dead tribute act—8 p.m. at the Bergen Performing Arts Center in Englewood. The band re-creates an original Dead set list at every show. Tickets: $27 or $35. Call 201-227-1030 or visit www.bergen pac.org for more information.
August 21—Reel in a winner at Camp Glen Gray’s 2010 FISHING DERBY, 9 a.m. to noon at the campgrounds’ Lake Vreeland in Mahwah. Participants compete for prizes in various age groups. Call 201-327-7234 or visit www.glengray.org for entrance fees and more information. ■
FREE
SEND EVENT LISTINGS TO: Bergen Health &
Life, 110 Summit Avenue, Montvale, NJ 07645; fax 201-782-5319; e-mail editor@wainscot media.com. Listings must be received four
ANTIQUES IN THE PARK August 29—Find your newest item of intrigue or conversation piece, 10 a.m. to 5 p.m. at
months in advance of the event and must include a phone number that will be published.
Bergen Health & Life (USPS 025-351) is published 8 times a year by Wainscot Media,
browse through treasures from approximately
110 Summit Avenue, Montvale, NJ 07645.
80 exhibitors. Call 201-666-1340 or visit
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SHUTTERSTOCK
Veterans’ Park in Westwood. Visitors can
PREVIEWS
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POWDER ROOMS
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WHERE TO EAT
A local dining guide
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End notes
by Rita Guarna
Life as a personal chef: “Picture cooking in the most
A CHAT WITH
Ellen Postolowski THIS MAHWAH RESIDENT, PERSONAL CHEF AND NEW AUTHOR, 44, DISHES ON COOKING FOR THE FAMILY OF NBA STAR JASON KIDD Celebrity challenge: “Challenge? It’s a delight. The
Kidds took me with them to Mexico and flew my boyfriend there to surprise me. They took me to dozens of basketball games. And the day someone came to shoot me for my book, Joumana worried that the shirt I was wearing wouldn’t photograph well. She literally took the shirt off her back and gave it to me. I’m wearing it on the cover.” Dinner at the Kidds: “Their quest is like every other family’s: to eat healthier, to eat more together. I worked for them for six years, and I hope I helped them achieve that.” Go-to foods: “The kids—TJ, now 13; and twins Miah and Jazelle, now 9—love Mexican food, specifically a healthy version of enchiladas.” 80
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beautifully equipped kitchens and having lots of creative control, after the initial process of learning clients’ likes and dislikes. It’s great.” At-home cooking choice: “Stuffed vegetables. I’ll stuff eggplant, zucchini or tomatoes with whatever’s around the house—lentils, sautéed spinach, beans, panko crumbs. I’m on a lentil kick at the moment.” Reading list: “Skinny Bitch in the Kitch and Jamie Oliver at Home. And It’s Just Personal, of course, because I wrote it.” Worst cooking disaster: “It was actually a baking disaster. An hour before a client’s wedding, we were assembling the tiers of the cakes. They had to be screwed in so the cascading flowers lined up. One layer wasn’t perfectly aligned, but we kept twisting. The tier broke off and the screw was stripped, so it went from a five-tier to a four-tier cake.” Buy-now produce: “Zucchini, tomatoes, eggplants, beets, peppers, cucumbers, melons, plums, peaches, berries. I love eating locally grown food. You can’t beat a Jersey tomato.” Comfort food: “When my Irish mom makes pierogies, it brings back memories of my childhood. My dad is Polish and has six sisters who taught her the process. It takes all day, but it’s worth it!” Indispensable ingredient: “Avocados. I have a great recipe for stuffed avocados.” One-stop shopping: “Steve’s Market in Ramsey, Whole Foods in Paramus, Ramsey Farm.” Dreaded fare: “I refuse to eat liver. Your liver is the filter of your body. Everything we digest is processed through our livers. You know what a dirty car filter looks like when your car mechanic tells you its time to change it?” Health saboteur: “Sugar is the enemy. It’s addictive and the negative effects are slow and subtle.” Guilty pleasures: “Nachos and a Cadillac Margarita.” Hate to admit I use______: “Marshmallow Fluff! Once in a blue moon, I will eat it with peanut butter, jelly and banana on a wrap. It’s so good!” Must-have pantry staples: “Olive oil and salt.” Snack attack: “A golden delicious apple during the day and a dark hot chocolate at night.” Pint-size chef: “We had apple trees in our yard when I was growing WIN! rgen up, and I made the best apple www.be Head to /chef m o pie in the neighborhood. I .c fe li d healthan copy of d e n g loved making food for other si It’s to win a i’s book, sk w lo o st people. That’s how I knew I see Ellen Po al, and to n o rs e P wanted to cook.” I y Just r crunch e fo her recip ed Asian p p o ch salad! chicken
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