Spring Lake
Denise
Dreyer
REALTOR® Associate GRI, ABR, SRS, SRES
Ward Wight Sotheby’s International Realty | Sea Girt
Company Top Producer 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2023, 2024
2024 Top Producing Agent in Sea Girt*
NJ REALTORS® Circle of Excellence Platinum Sales Award ®
NJ’s Top Realtors by Real Trends
Denise Dreyer is Ward Wight Sotheby’s Company Top Producer of 2024
Just ask the clients that she helps guide through one of the biggest milestones of their lives. Exemplifying excellence in service, marketing, and creative solutions, Denise stands out in the industry and at Ward Wight Sotheby’s International Realty for over 16 years. She consistently ranks as the Company Top Producer—an accolade that she has received in 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2023, and 2024. Her achievements also include her recognition as one of NJ’s Top Realtors by Real Trends and achieving NJ REALTORS® Circle of Excellence Platinum status, selling over $109 million in real estate in 2024.
Proven results and market-specific knowledge make Denise Dreyer one of the top agents on the Jersey Shore.
Now may be the best time to list your home. Contact Denise for a private consultation.
...your connection to the jersey shore
Publisher’s Note
Happy Spring!
I am excited to share this April issue—a very special one, at that— this month marks our second anniversary!
We’re filled with gratitude for the incredible support you’ve shown us over the past two years. As we’ve strived to capture the essence of Spring Lake and Sea Girt, it’s been a joy to share the stories that make our community so unique.
This issue is brimming with springtime inspiration and local treasures. If you’re eager to get your
hands in the soil, turn to our feature on planning your perfect garden with expert tips from Barlow’s in Sea Girt.
Find yourself the perfect pastry right at Nick + Sons Bakery in Spring Lake. Plus, join us in celebrating Kate and Company’s 30th anniversary with a peek at its beautiful new space and a look back at how it all began.
We’re continually inspired by the engagement of our readers. Your story ideas and stunning photographs are the lifeblood of this magazine, and we’re so thankful for your contributions. It’s truly a collaborative effort, and we couldn’t do it without you. Please don’t hesitate to reach out to share ideas and feedback! Email us at editorial@ springlakemagazine.com.
April is a month of renewal, a gentle nudge towards the vibrant days of summer. With May just around the corner, we’re all eagerly anticipating the sun-drenched days ahead!
As many of you embark on spring break adventures this month, we wish you safe travels.
Warmly,
Brynn Coleman Publisher
Spring Lake MAGAZINE
Editor & Publisher
Brynn Coleman
Group Publisher
Jodi Bruker
Writers
Kate Czyzewski
Jay Russell
Danielle Kutcher
Cynthia A. Murray
Kerry Serzan
Maria O’Donnell
Molly Mechler
Lead Photographer and
Editorial Coordinator
Michelle Wolfe
Photographers
Vincent Dicks
Michael Scotto
WAINSCOT MEDIA
Chairman
Carroll V. Dowden
President and CEO
Mark Dowden
VP, Group Publisher, Regional
Thomas Flannery
VP, Content Strategy
Maria Regan
Creative Director
Kijoo Kim
Art Director
Rosemary O’Connell
Associate Editor
Sophia Carlisle
Advertising Services Director
Jacquelynn Fischer
Operations Director
Catherine Rosario
Production Designer
Chris Ferrante
Print Production Manager
Fern Meshulam
Advertising Production Associate
Griff Dowden
Spring Lake magazine is published by Wainscot Media. Serving residents of Spring Lake and Sea Girt, the magazine is distributed monthly via U.S. mail. Articles and advertisements contained herein do not necessarily reflect the opinions of the publishers. Copyright 2025 by Wainscot Media LLC. No portion of this magazine may be reproduced in any form without written consent.
PHOTOGRAPH BY MICHELLE WOLFE
Around Town
Hop to It!
Discover unique treats and gifts at these local shops.
BY DANIELLE KUTCHER
Here comes Peter Cottontail, hopping down to the Jersey Shore! Baskets are ready to be filled, eggs are set to be dyed and bonnets are waiting to be decorated. Easter is here, so head to Spring Lake and Sea Girt for some sweet treats and fun gifts to fill those baskets, and maybe find an outfit or two to add some extra special flair.
THIRD AVENUE CHOCOLATE SHOPPE
1118 Third Ave., Spring Lake
Instagram: @thirdavechocolate
Chocolate covered peeps–check! Chocolate bunnies and jelly beans–check, double check! Third Avenue Chocolate Shoppe specializes in all things Easter! From their handmade solid chocolate bunnies to their homemade peanut butter and coconut eggs, they have everything to fill your Easter baskets! They also have a large selection of pre-made baskets for easy gifting. Don’t forget their festive pops, chocolate covered Oreos and chocolate covered peeps! Everything is made by hand in the shop, with lots of love! So, fill those baskets to the brim!
HIVE CHILDREN’S BOUTIQUE
1203 Third Avenue., Spring Lake Instagram: @hive_shop
Hive Children’s Boutique offers everything from fancy sunglasses to stuffed animals, entertaining children’s books to colorful bibs and the cutest clothes on the block. Make their Easter brighter with an adorable teddy bear purse or a fun bucket hat. Looking for the perfect Easter outfit for your little ones? Hive Children’s Boutique has got you covered!
2
STOP 3 STOP 4
WATERLILY
1202 Third Ave., Spring Lake
Instagram: @waterlilyshop
Dreaming of an Easter vacation or summertime getaway? Waterlilly combines the highest quality swimsuits with the cutest styles that are perfect for any Easter Basket. While you are there, grab a cool hat, new shades and comfortable sandals and you are halfway to paradise. Need an outfit for Breakfast with the Easter Bunny? Waterlily has so many gorgeous, flattering dresses, it will be difficult to choose just one!
BARE WIRES SURF SHOP
1307 Third Ave., Spring Lake | Instagram: @barewiressurf
This family-owned surf shop has everything you need to fill an Easter Basket for that special surfer in your life. Help protect the ocean and score some extra brownie points with Costa sunglasses and a custom Bare Wires hat. Add in Reef Sandals or Sanuk flip flops, and you will have one happy surfer this Easter!
STOP7
IT’S GOOD
1113 Third Ave., Spring Lake
Instagram: @lifeisgoodco
Help spread good vibes this Easter with a visit to It’s Good. As soon as you walk through the doors, you are surrounded by optimistic messages and locally made products. Looking for Spring Lake or Sea Girt gear? It’s Good has it all for both kids and adults. Stuff that Easter Basket with a pastel “Life is Good” water bottle, a handmade Spring Lake frame, coastal drink coasters and cool totes. And remember It’s Good’s message: Be Kind!
FLOWERS BY COLLEEN
1219 Third Ave., Spring Lake
Instagram: @flowers_by_colleen_1219
Remember to pick up Easter flowers for the special people in your life! Easter flowers like lilies, tulips and roses in bright colors make thoughtful gifts, and Flowers by Colleen has the best blooms in town. Be sure to stop in early for the best selection!
LEARNING EXPRESS TOYS AND GIFTS
2100 Highway 35, Sea Girt Instagram: @learningexpressseagirt
Score a free personalized Easter bucket or tote by spending $30 at the “Bunny Buffet” at Learning Express. There are so many unique toys and games from which to choose, with the added bonus of free wrapping. Learning Express Toys and Gifts offers gifts tailored to every age and stage, igniting creativity and encouraging developmental learning. So hop on over to Learning Express and stuff those buckets with Easter fun!
A True Neighborhood Bakery
Nick + Sons creates a community alongside its delicious bites.
BY MARIA O’DONNELL
Nick + Sons is owned by two Nicks: Nick Brophy and Nick Heavican. The Nicks started a friendship born from having kids the same age and grew a business together with their shared love of baking and entrepreneurship. Nick Heavican studied bread making while on vacation in Iceland. He was so impressed with the seeded sourdough bread that he asked the owner of that Icelandic bakery if he could apprentice there to learn how to make it.
For the next couple of weeks, he stayed and learned under the artisan how to make that amazing bread. Today, Heavican’s sourdough is a mix of Icelandic, Brooklyn
Bakery Manager Rich Klinzing (right) and Head Baker Kennedy Klinzing with their recent Sunday Morning offerings.
and Spring Lake influences. It’s a welltraveled bread that sometimes sells out in minutes. The seeded sourdough has sunflower and pumpkin seeds inside and oats on the outside. He also offers plain sourdough, and a new addition, rosemary and olive oil sourdough made with whole wheat. Heavican gets help baking from Brophy’s talented uncle Rich Klinzing and his daughter, Kennedy, who have helped run the Spring Lake branch since its downtown opening in 2021.
Love at First Bite
I was watching Instagram one morning and I saw Nick + Sons post about these delicious honey buns. I’m not a pastry person. I don’t particularly even like sweets, but something about this honey bun really attracted me: the way it was made, the color, the shine. I had to try one, so I stopped at the stop for an impromptu tasting.
The honey bun did not disappoint. What I loved about it most was that it wasn’t bready and dense. Instead, the pastry was light and fluffy on the inside, and the outside was crisp and sweet—the perfect amount of honey and sesame. It’s a perfect bun, especially with your favorite coffee or tea.
I tried the everything croissant next, and it was all I thought it would be and more. Light, flaky and full of the essence of an everything bagel without the breadiness. It was love at first bite.
It was then I decided I wanted to write something special about this special place. Especially when it had been here for years, and I had no idea about these delicious bites. Could it be that my fellow neighbors also didn’t know?
Beginnings
Nick + Sons started in Brooklyn and opened a second location in Spring Lake in 2021. Nick Brophy lives in Sea Girt; his business partner, Nick Heavican, lives in Brooklyn. I visited Nick + Sons for this article and was able to see and try more of their delicious wares. The connection that these bakers have to the public makes this a true neighborhood bakery.
Commitment to Community
A customer in Brooklyn named Sal asked Nick what he was doing with all of his leftover croissant ends. Sal thought they should be put to use rather than discarded. Thereafter, Sal’s Bread was born, made from the trimmings of croissant dough at the suggestion of a
beloved customer. Sal’s bread makes the absolute best French toast. Crispy on the outside and light like a brioche on the inside, it is a square cube of goodness.
Nick + Sons spreads love through our neighborhood by caring about their customers in a way that‘s reminiscent of a bygone era. They bring back that family feel of a neighborhood bakery that pays attention to their regulars. All left over baked goods are donated to local food pantries as well, to ensure nothing goes to waste.
Rich told me a story of how he was concerned when a regular didn’t show up for a stretch, and so he reached out to make sure that his customer was OK, and that customer was eternally grateful. It’s these kinds of relationships that go beyond the dough-to-dough exchange and become more about the heart and home that lies within the creation of a bakery like this.
A Versatile Menu
Nick + Sons switches up its menu daily with flavors that are seasonal and fresh. The bakery even does a Danish made with ramps when they are in season! Ramps have a garlicky onion flavor and come out in the Spring for a short harvest.
LOCAL TASTES
Everything at Nick + Sons is made in the house fresh every day.
Bakers come in at 5:15 a.m. offseason and 3:30 a.m. to 4 a.m in season. They keep the hours that deliver the freshest product when their doors open at 7:30 a.m.
A Better Vegan Cookie
Before I left my tasting, Rich recommended I try the vegan chocolate chip cookie. Vegan baked goods aren’t my personal favorite, but I eagerly tried this cookie after all of the other delicious treats, and was blown away. It was definitely one of the best chocolate chip cookies I’ve ever had, and I would never hesitate to order these for anyone, vegan or not. They’re just delicious. Rich is so confident in this chocolate chip cookie that he tells people, “Buy it, try it, and if you don’t like it, you
get your money back.” To date no one has returned one.
The bakery also makes its own granola daily and pizzas on the weekends. This summer, they might even offer fresh sandwiches on house made sourdough focaccia bread, as they do at the Brooklyn location year-round.
Nick + Sons also sells its goods to local businesses like Spring Lake’s Sun & Waves, Batch in Manasquan and Point Pleasant, and Cafe de Familia and Stockroom in Belmar. You can also find them at the Sea Girt Farmer’s market and Spring Lake’s own Italian and Irish festivals.
Born from friendship, Nick + Sons welcomes our community with that same spirit of inclusion and creativity while offering baked treats that are warm, wholesome and delicious.
Maria O’Donnell is a passionate food and wine writer who lives in Spring Lake with her husband and two children. She can be found @foodwritergirl on Instagram and @cookingwithmaria on Facebook.
A SELECTION OF TASTY TREATS
• Cinnamon Rolls: A refined take on the classic, with perfectly balanced sweetness and a rich, buttery texture.
• Jalapeño White Cheddar Biscuits: Featuring a bit of spice balanced with cheesy goodness, these are prepared on Saturdays and sell out quickly.
• Cardamon Buns: Freshly ground cardamom adds a warm, aromatic depth, creating the perfect contrast to this bun’s delicate sweetness.
• Blueberry Biscuits: Expertly folded and mixed by hand, these biscuits boast delicate layers, crisp golden edges and a light, airy texture with just the right touch of sweetness.
• Croissants: From savory to sweet, the croissants offer something for everyone. Enjoy the bold flavor of Zaatar, the richness of chocolate or almond, or the satisfying indulgence of ham and cheese.
• Danishes: A selection of sweet and savory Danishes, featuring seasonal fruits and vegetables, crafted for a perfect balance of flakiness and flavor.
• Buttermilk Biscuits: Infused with maple and brown sugar for a rich, comforting taste with a hint of sweetness.
• Honey Buns: A crisp honey sesame coating; light and fluffy inside.
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RP Custom Finishes
30 Years of Kate & Company
A fresh space is well-deserved for this beloved Spring Lake staple.
BY KERRY SERZAN
Spring Lake’s much-loved and long-tenured Kate & Company has recently changed locations, trading spaces with its neighbor business, Thunder Road Books.
The home design and gift boutique—run by mother-daughter duo Kate Reed and Kacey Roy— reopened in late February in a fresh new space at 1108 Third Ave. in Spring Lake, steps away from the original location at the corner of Third and Passaic avenues.
The move arrives serendipitously just as the store marks 30 years in business in downtown Spring Lake.
Trading Spaces
Kacey and Kate had been contemplating a move when the nearby bookstore found themselves growing and in need of more space.
“The decision to move was something we chatted about for a few years, ” says Kacey. “We were ready to make a change and go into a smaller space, and not just any space, but the right space. It had to be just right or we wouldn’t have moved, so when this opportunity came up it was exactly what we were hoping for.”
The process of moving after three decades was eased, knowing the folks who would be taking over the old store.
“It couldn’t have come together better, and swapping shops with Basil Iwanyk, and Thunder Road, it feels like when you sell your family home to a great family. Fun fact— we took over our space in 1995 from a bookstore, so, needless to say, there are a lot of full circle moments happening.”
A Fresh Start
Kacey says the move has been a positive change that has presented new opportunities for the business.
“The moving process was epic— 30 years and 2,500-ish square feet to sort through, pack up, organize and move. No small feat, but with a few slight bumps we moved and grooved with ease.”
Lending themselves to the new space presented an opportunity to move in a new direction and lean fully into the boutique vibe with a coastal aesthetic and a good mix of modern and vintage.
“We’re embracing a clean slate and that allows us to buy differently. I have a really good feeling it will be well received by our customers,” Kasey says.
In Good “Company”
After years of being a stay-at-home mom and legal secretary, “my mom basically started the brick-and-mortar boutique furniture shops on a wing and a prayer,” says Kacey.
Kate & Company first opened its doors Sept. 21, 1995, at a time when big-box furniture sellers reigned and boutique furniture stores were a rare find.
The business flourished under the ingenuity and passion of its namesake.
“People have always adored my mom. She’s such a love. She has always had a phenomenal eye for design. She’s creative
and has a great mind for business,” says Kacey.
The young business found its footing with the partnership of Kacey’s uncles Vincent Motzel and the late Ariel Sans, interior designers who had connections in the furniture business. Marc Reed, Kacey’s dad, also is a silent partner. Kacey became a partner in 2020.
Kacey says her husband Justin is an invaluable asset to the store along with their sons Ben, 20, and Luke, 18, who are always helping out when they are home from college.
“This is truly a family-owned business,” says Kacey. “It’s all hands on deck. We do everything ourselves, soup to nuts.”
30 Years of History
The storefront opened just blocks away from where Kate and Marc raised their three kids in their home on Atlantic and Second avenues.
“Growing up, everything revolved around that corner shop,” says Kacey.
At the time it opened, Kacey, the second born in her family and an alum of St. Catharine and St. Rose schools, had just started college. In the years following, she graduated in 1999, met her husband the following year, they married in Spring Lake in 2001 and began raising their own family in Spring Lake Heights, where they have lived for 18 years.
Kacey became a partner in Kate and Company three weeks before the COVID
pandemic hit. While the store remained closed, Kacey started to look for new ways to connect with the community.
“I started making videos for our Instagram and suddenly we started drumming up new business and interest. By the time we opened again, we had a whole different clientele.”
After decades of working together, Kate and Kacey remain grateful for the business they have built with the support of each other, their family and the community. They are especially thankful for their recently retired employee, Renee Sterner, who was there from day one.
“Our passion is to bring an amazing space to our clients and to Spring Lake, the epicenter of our world. My mom has a vision like no other. She brought something to the community that was amazing and has brought joy to our family and our clients.
“I’m more of a planner, and my mom is more of a ‘wing it’ type person. That’s why we work so well together. I can’t believe after 30 years we are still able to do this. And we still love it,” says Kacey.
Kate & Company is open seven days a week for most of the year, except for a winter break from Christmas through January. Store hours are Monday to Saturday 10 a.m. to 5 p.m. and Sunday noon to 4 p.m.
Kerry Serzan is a writer delighted to be living near and working in one of the most beautiful places on earth. You’ll often find her strolling the boards, at the theatre or perusing the shops in town.
The Spring
Lake
Get to know our community’s cherished landmark.
BY JAY RUSSELL
The borough of Spring Lake takes its name from that body of water commonly referred to by residents as “the lake.” However, this picturesque landmark wasn’t always known by that name. When the town of Spring Lake was officially formed in 1875, the lake was originally called “Fresh Creek Pond.” The name was later changed to “Spring Lake” to honor the numerous natural springs that continuously feed it, keeping its waters fresh and clear.
Spring Lake spans approximately 16 acres and has an average depth of 5 feet, with its deepest point reaching about 8 feet. Framed by lush greenery and two iconic bridges, the lake is not just a scenic attraction but also a thriving ecosystem that supports a variety of wildlife. Swans, ducks and turtles are common sights, gracefully gliding across the water, while an array of fish species inhabit its depths. Anglers can find Largemouth Bass, Carp, Catfish, Crappie, Sunfish and Bluegill, making the lake a popular fishing destination. Additionally,
each spring, the lake is stocked with Trout, both by the state and by the Shark River Surf Anglers, just in time for their much-anticipated seasonopening Trout contest. This year’s event takes place on Saturday, April 5 from 8 a.m. to 1:30 p.m.
Beyond its role as a haven for wildlife and fishing enthusiasts, Spring Lake is also an essential part of the borough’s identity and a cherished community landmark. The lake’s picturesque setting, complete with charming footbridges, weeping willows and cherry blossoms, makes it one of the most photographed locations in all of Monmouth County. It is particularly beloved by brides and grooms, serving as a timeless backdrop for wedding and engagement photos.
Preserving the beauty and health of the lake is a top priority for the community. Maintaining water quality requires ongoing efforts, especially during the warmer months when algae growth can become a
concern. To address this, two aerating systems operate throughout the season, helping to oxygenate the water and control algae blooms. These measures not only keep the lake looking pristine but also ensure a balanced and sustainable ecosystem for the wildlife that calls it home.
Spring Lake is more than just a body of water; it is the heart of the borough. Whether people come to fish, take a leisurely stroll along the banks, or simply sit and admire the view, the lake continues to be a source of joy and relaxation for generations. The town takes great pride in its preservation, ensuring that this treasured landmark remains a vibrant part of Spring Lake’s history and community for years to come.
Jay spent his childhood summers at his family’s Sussex Avenue home, where he first discovered the tranquility of casting a line into Spring Lake. Today, he continues the tradition, sharing those peaceful moments with his grandkids by his side.
Bordeaux Is Still King
A return trip to the famous region of France reminds this wine connoisseur why Bordeaux will always have a special place in her heart.
BY CYNTHIA A. MURRAY
Last April, we made a triumphant return to the Bordeaux region of France for a whirlwind tour, visiting over 50 estates and tasting over 100 wines per day. In the 15 years since our last visit, we travelled through France, Italy, Greece, Chile, Argentina, South Africa, Spain, California, Oregon, Washington and the Finger Lakes, to enhance our knowledge and hone our tasting skills. After this intensive, all-consuming expedition, it was clear to us that the Bordeaux region had even further improved its legendary quality and had cemented its centuries-old regal status as the most collectible wine in the world. The proof was in the glass!
An Extensive History
After 2000 years of grape growing and winemaking, Bordeaux is indeed still king, making it extra exciting to share both new and older vintages here at home in Spring Lake. These historic wines have multi-layered richness, aromatic intensity and wonderful balance. When a red wine has ripe lush fruit, smooth tannins and an underlying freshness that keeps you coming back for more, that’s a great wine. With legions of Cabernet Sauvignon, ‘Red Blend’ and classic
European wine lovers, there is a big audience for this noble wine.
Bordeaux is where the Cabernet Sauvignon grape was “born.” The place where the Merlot grape originated. And the place where the true mastery of blending was invented. The Bordelais also have their native grapes of Cabernet Franc, Petit Verdot and Malbec, which are used in varying degrees to add aromatics, tannin, color and/or refinement. But the primary grapes remain Cabernet Sauvignon and Merlot.
On the Left Bank of the Gironde River, the wines are made of mostly Cabernet Sauvignon in Pauillac, Saint Estèphe and Saint Julien, creating full-bodied, concentrated reds with rich tannins and ultra long aging potential. In Margaux, Médoc and Graves you see about equal parts Cabernet Sauvignon and Merlot appear along with those aforementioned ‘blending’ grapes. On the Right Bank of the Gironde River, the wines are made of mostly Merlot from famous areas such as Pomerol and Saint Émilion. These Merlots have long held luxury status and are not to be confused with inexpensive, commercial New World imitations.
Opposite page: Château Pichon Baron. Second Growth in Pauillac. Grand Cru Classé in 1855.
Left: The beautiful Landscape in Pomerol on the Right Bank of Bordeaux.
Above: Château Smith Haut Lafitte in PessacLéognan with owner Daniel Cathiard (and one of his 6 liters!) after tasting his 2023’s made from organic/ biodynamic vineyards.
Left: Tasting 2023 barrel sample at the first stop of our ‘en Primeur’ journey at Château Pichon Longueville Comtesse de Lalande.
Middle: Tasting 2023 barrel samples at Château Angélus in Saint-Émilion.
Right: Tasting 2023 barrel sample at Château Figeac in Saint-Émilion with woman co-owner Blandine de Brier Manoncourt, who says, “Figeac is not just a vineyard, but a legacy in every bottle.”
TOP 10 BORDEAUX VALUES:
Ronan Bordeaux 2018: $15
Made by Château Clinet in Pomerol, Ronan is 100% Merlot from Côtes de Castillon, Côtes de Bourg and Lussac St-Emilion.
Cap Royal Médoc 2018: $17
Made by Château Pichon Baron in Pauillac, Cap Royal is a classic oak aged Cabernet Sauvignon & Merlot blend from the Médoc.
Château Teyssier
Montagne Saint Émilion 2019: $25
Dating back to the 15th century, today this family estate is fully organic with mostly Merlot planted along with Cabernet Franc.
Château du Basque Saint Émilion 2019: $28
A prestigious grand cru estate with very old vines of Merlot and Cabernet Franc, this is rich, round, silky and mouth filling.
Château Calon
Ségur ‘Le C’ Saint Estèphe 2019: $35
Mostly Cabernet Sauvignon with Merlot, Cabernet Franc and Petit Verdot, this has plum, blackcurrant, violet and licorice notes.
Château Durfort
Vivens ‘Les Plantes’ Margaux 2019: $35
A phenomenal way to find value, hunt down second labels made with the same care and quality, meant for younger drinking.
Château Rouget Pomerol 2019: $35
A Bottle Shop exclusive, you cannot find a luxurious, renowned Pomerol at this price anywhere. Pure velvet in the mouth.
Château Loudenne Médoc 2020: $40
A Château built in the 17th century that is near and dear to our hearts. About 50/50 Cabernet Sauvignon and Merlot. Classy.
Château Smith Haut
Lafitte ‘Le Petit’ Graves: $40 Vines were first planted here in 1365 on a gravelly plateau called Lafitte. Today products are made by the wonderful Cathiard family. Organic.
Château Gloria Saint Julien 2020: $60
A perennial mustbuy, when we visited Gloria, the winemaker could not be nicer or more humble, and the wines are excellent.
Bottle of 1922 Château Le Gay Pomerol. Bordeaux is considered the best red wine in the world for long term aging.
Why Is Bordeaux Better Than Ever?
One big difference is a more region-wide commitment to farming with sustainable and organic methods. In our early years of travelling, it was the Burgundy region (the queen to Bordeaux’s king) that was obsessed with organic and biodynamic methods. This more universally natural approach in the last 25 years in Bordeaux has influenced soil studies and re-plantings of grape varieties, creating more balanced blends; lowering yields and producing less but even better wines and showcasing more terroir, whether it be rocky gravel, limestone, clay and/or sandy soils.
Another reason is the abandonment of vintners trying so hard to please influential wine writers, who in the entire decade of the aughts and beyond, encouraged big, jammy, large-scaled wines from everywhere. The point system can make or break small vineyards and promotes sales for famous wines when they receive high points. Luckily, there seems to be a move away from this strategy for everyone from the growers to the critics. On this trip, we found the wines to be so exquisitely elegant and balanced across the board. On top
of that, you can find so many delicious, complex reds from $15 to 30. Why would someone drink an ordinary, mass-produced, ‘one note’ kind of red, when you can drink a charming, chic and flavorful Bordeaux? Jump up to $30 to 50 for a bottle and whoa! You’re on a whole other level. And finally, if you want to lay wine down, Bordeaux is simply the best option for a wine cellar. Good Bordeaux wines last for 20 to 40 years depending on the vintage. The top châteaux are world renowned, sought-after by collectors and brimming with excellence.
We still can’t believe it has been a full year since we re-visited the historic vineyards and city of Bordeaux. It has been incredible to relive these memories, share some insights and hopefully inspire wine lovers to discover, or perhaps re-discover these sublimely special wines. You can find the following wines at The Bottle Shop in Spring Lake. Stop in and find your next favorite Bordeaux!
TOP 25 ESTATES VISITED:
• Château Montrose
Saint Estèphe
• Château Calon Ségur
Saint Estèphe
• Château Cos D’Estournel
Saint Estèphe
• Château Latour Pauillac
• Château Pontet Canet
Pauillac
• Château Lynch Bages
Pauillac
• Château Pichon Baron
Pauillac
• Château Pichon Lalande
Pauillac
• Château Grand Puy Lacoste
Pauillac
• Château Gloria
Saint Julien
• Château Beychevelle
Saint Julien
• Château Léoville Barton
Saint Julien
• Château Ducru Beaucaillou
Saint Julien
• Château Léoville
Las Cases
Saint Julien
• Château Margaux
Margaux
• Château Giscours
Margaux
• Château Brane Cantenac
Margaux
• Château La Mission Haut Brion
Graves
• Château Smith Haut
Lafitte
Graves
• Château Pape Clement
Graves
• Château Carbonnieux
Graves
• Château Vieux
Château Certan
Pomerol
• Château Figeac
Saint Émilion
• Château Angélus
Saint Émilion
• Château Cheval Blanc
Saint Émilion
Cynthia A. Murray is co-owner of The Bottle Shop, a second-generation wine and spirit merchant in Spring Lake.
Left: Barrel Cellar of Château Langoa Léoville-Barton in Saint-Julien.
Middle: Cynthia with Antoine Darquey, Owner of Château Teyssier and Les Vins de Cru, representatives of Château Giscours.
Right: Tasting Room entrance at Château Carbonnieux in PessacLéognan (Graves) belonging to the Perrin family for four generations and growing vines for eight centuries.
The 2025 Gardening Season Takes Root
Start planning your summer garden with help from the pros at Barlow’s Garden Center in Sea Girt.
“Proper planning and preparation prevents poor performance.”
– Stephen Keague
The 2025 gardening season is almost upon us, and it’s time to start thinking about your garden goals! April always brings unpredictable temperatures, but we’ve put together a guideline of what you can do to get your garden in ship-shape for spring and summer. The last frost date here in Monmouth County is generally around April 16, making it the perfect month to plan, prune and plant.
PLANNING
• Think about what additions or changes you’d like to make in your garden. Factor in how much sunlight your garden receives and how you’re going to water in any new plantings (hose, watering can, soaker hose, etc.).
• Plan out any large landscaping projects on paper–make sure you have enough room for everything on your wish list!
• Check on any gardening tools or supplies you may need for the season and make repairs or replacements as needed. This includes pruners, gloves, fertilizers and controls, or any other supplies you commonly use. Some fertilizers and controls have expiration dates that can affect their efficacy in the garden.
• Optional: Test your soil to see if you should address any pH or nutrient concerns.
PRUNING
• If you have any dead growth on herbaceous perennials from the winter, now is a great time to cut it back if you haven’t already.
• Prune any early-blooming shrubs like azaleas and forsythia right after they’re done flowering.
• Don’t prune roses and hydrangeas that bloom on old wood, as you may cut off this year’s blooms.
PLANTING
• A lot of summer annual seeds can be directly sown in April. Check the seed packet to see if the seeds need a cold spell to germinate, or if you should wait to sow until after the fear of frost is over.
• Before frost date:
- Cool-weather annuals: pansies, primroses, ranunculus, alyssum, stock and African daisies are great choices for early spring color that can handle a cold snap.
- Cool-season vegetables: lettuce, cabbage, kale, Swiss chard, beets, collards, peas.
• After frost date:
- Summer-blooming bulbs can be planted as long as temperatures are consistently above 60 degrees at night. Some examples of summer bulbs include elephant ears, dahlias, gladiolus, iris and alliums.
- L ike summer-blooming bulbs, summer vegetables like tomatoes, peppers, melons, and cucumbers can be safely planted once temperatures reach 60 degrees and higher at night.
- All summer annuals are fine to plant after the fear of frost is over!
- April and May are great months to plant perennials, trees and shrubs as the temperatures are cool and comfortable. Planting earlier in the season will also give your new plantings a long season to get established in your garden before winter.
A Class Act
In celebration of Principal’s Day on May 1, we caught up with Dr. Matt Kukoda as he navigates his first year as principal of Manasquan High School.
BY MOLLY MECHLER
INTERVIEW WITH DR. MATTHEW KUKODA
It’s often said that it takes a special person to be an educator. A good principal must be patient, kind, energetic and knowledgeable, with strong leadership skills and engagement in their community. Dr. Matthew Kukoda officially stepped into this role as principal of Manasquan High School in July 2024 and has quickly become an indelible local figure in the institution. We recently caught up with Dr. Kukoda to learn more about what makes him tick both professionally and personally, and to discuss his vision for MHS.
Tell us about yourself.
My name is Dr. Matt Kukoda, and this is my 20th year in education. I spent the first ten years of my career in the classroom in varying positions and the last ten years as an administrator. I am married to my best friend, Lisa, and together we have two beautiful children. We are very fortunate to live in town and witness firsthand the pride this community has for Manasquan High School. I’m dedicated to building on our tradition of excellence by fostering student engagement and achievement.
Where did you go to high school?
I went to St. John Vianney High School. I grew up in Spotswood, a small town near Rutgers.
Did you have a favorite teacher? Are you still in contact?
My favorite teacher was Ms. Smith, who I had for AP Calculus. She was tough and demanding but in the most caring way. She pushed us to work hard and to reach our full potential. I stayed in touch with her until she passed away. When I became the principal at Holmdel, she called to congratulate me and to make sure I was making the change for the right reasons. She asked me point-blank: Was I leading with my heart, or was it just about the money? I assured her then and still stand by it today; I am all heart!
Did you bring lunch from home or buy cafeteria food back in your own school days?
I was very lucky growing up. My mom made me a peanut butter and jelly sandwich every day. I never wavered. This is probably why I never eat it now and neither do my kids. They much prefer peanut butter and Nutella.
What made you want to pursue a career in education?
I grew up surrounded by teachers and coaches who inspired me daily. They shared their wisdom and knowledge, helping to shape who I am and instilling in me the desire to give back in the same way. You could say it was kind of a “pay it forward”
type of situation. When I began my career in education back in 2005, I knew from day one that I was in the right place.
What made you decide to move to this area, and how did you end up at Manasquan High School?
Doesn’t everyone want to live at the Jersey Shore? Living here, I was already aware of the respect and pride there is for Manasquan High School. I wanted to be a part of the traditions and the excellence in academics, athletics and the arts. MHS is a special place.
What is your philosophy of education?
My philosophy of education focuses on creating a supportive environment
where all students are actively engaged in their learning. I believe meaningful engagement is the key to unlocking student achievement, as it inspires curiosity, builds confidence and promotes a deeper understanding of content. When students feel comfortable, confident and supported, they can reach their full potential.
What is something you were excited to bring to MHS?
My goal is to continue the great work of our previous teachers, coaches and administrators, building on the solid foundation they’ve established. I want to expand on some of our academic programs and support students and teachers whenever possible.
Q & a
I’m sure you were given lots of advice before starting. What was the best/funniest thing you were told?
In this community, everyone has a piece of advice to share. I’ve listened and I’ll remember most, but the best advice I received was to honor the traditions; they came before me and will continue long after I’m gone. The funniest piece of advice was to keep up with “Squan Dog Mania,” the hot dog barbeque hosted for the seniors at the beginning of the year. Mr. Goodall told me it was a great way to start
the year, and he was absolutely right. I grilled over 400 hot dogs this year!
Have you implemented any new activities for the students?
Yes! We’ve started “Battle of the Classes,” a year-long competition between the four grades. We have monthly events and activities while keeping score throughout the year. I’m hoping to organize a night event with various games and prizes. At the end of the year, one class will be crowned the winner, with the year and
grade engraved on the trophy. As of now, the Juniors have a commanding lead.
What is one thing you have learned about MHS (already)?
This is something I see daily: Squan Helps Its People, SHIP. Regardless of their age, the community, alumni, current students and everyone in between come together and care for one another.
Mr. Goodall’s dogs Remi and Poppy are familiar sights around school. Do you have any pets that you might soon bring to work with you?
LOL. We have a husky-lab puppy named Riggens. Maybe one day after he has had more training he could come along. Right now, he’s still a very energetic puppy. He’d be running laps around the hallways.
If you could have any superpower, what would it be?
My superpower would be invisibility. I’d love to be able to help someone in need while letting them believe they are helping themselves, like Jonas in “The Giver,” who alleviates others’ problems and pressure without them knowing.
If you could redo anything about your own high school experience, what would it be?
If I could go back, I would build stronger connections with my teachers. At the time, I didn’t fully appreciate the amount of work and extra time they dedicated to honing
their craft and sharing their knowledge. I wish I had spent more time with some of them and gotten to know them on a personal level.
When you think of your own high school experience, what song comes to mind?
Growing up, we had a tradition in the Kukoda house. My mom would play “Simple Man” by Leonard Skinard before anything important. She always reminded us that we could be and do anything we wanted as long as we tried our best and stayed true to ourselves. It’s advice I still follow today.
Do you have a favorite high school movie?
My favorite movie is “Remember the Titans.” It captures the highs and lows of what kids go through, showing the importance of breaking down barriers. Even today, kids can still resonate with the message. Everyone has struggles and goes through tough times, and everyone needs someone to lean on. Be that someone.
“Dr. Kukoda genuinely seems happy to be at MHS. He greets students as they enter the building every morning. His enthusiasm is rubbing off on the teachers and students,” says Ellie Sitar.
It’s safe to say the students feel he’s made a great first impression. Dr. Kukoda is thankful for the support and welcome he has received from the community and shares that his door is always open.
Molly Mechler is a resident of SLH, devoted mother and experienced educator.
BOOK NOOK
Summer Events to Celebrate
As Thunder Road Books kicks off its summer season in the new location, we want to bring as many summer events as we could your way!
“One benefit of summer was that each day we had more light to read by.”
THE GLASS CASTLE- Jeannette Walls
IT’S A LOVE STORY by Annabel Monaghan (Event May 29th):
It’s not summer without a story from Annabel Monaghan! This time, she returns with a character whose previous acting gigs left her less than famous. She fakes it until she makes it back on the TV set and once she does, some shenanigans ensue— reuniting her with what she was running from in the first place!
IT’S ONLY DROWNING by David Litt
(releases June 24th):
Calling all surfer fans and sports memoir fans! Jersey Shore resident David Litt is most known for his speechwriter skills during President Obama’s administration.
“It’s Only Drowning” takes place in Asbury Park and David shares his journey from D.C. to the Jersey Shore, taking up surfing at age 35 and what it means to navigate relationships with family when political views may not align.
BY KATE CZYZEWSKI
TOP FIVE
by Judith McLaughlin (event June 3rd/releases June 3rd):
At Thunder Road Books, we’re known for celebrating the art of storytelling and for supporting local writers and indie writers. Judy came to us last summer with “Summer on Butterfly Bay,” and it was incredibly popular with many of our readers, as it took place in Seaside Park. Judy is back, with a rom-com comparable to the l ikes of Emily Henry and Carley Fortune. Take a quasi-social media celebrity who travels back to her aunt’s quiet river house mixed with a love interest in need of some rehabilitation, and you’ve got a recipe for a summer hit!
FAR AND AWAY by Amy Poeppel
MURDER WEEK by Karen Dukess (dual event June 17th):
Amy Poeppel visited Thunder Road a few years back to celebrate her previous novel, “The Sweet Spot,” during our Galentine’s Day celebration. She’s back with “Far and Away,” a fun story about miscommunications and a house swap gone wrong! She invited her pal, Karen Dukess along, in celebration of her novel, “Murder Week!” This book tells the story of a character whose mother recently passed. Before her passing, the mother had purchased tickets to a murder mystery simulation in a small English town. Charming, funny and mysterious—both novels give the perfect balance to summer reading!
SCAN THIS QR CODE: FOR ALL TICKETING AND OUR EVENTS INFORMATION.
The Sun Sets on February
Special thanks to the many readers who sent in photos of this incredible sunset from the last day of February! Here are two of our favorites, by Luann McGraw (top) and Kathleen Melli (bottom). Have
