At The People's Pantry Relief Center Cheryl Larkin of "Savoring" presents a grant check to Pantry Executive Director Patricia Donaghue as Ocean County Long Term Recovery Group Director Sue Marticek looks on. The grant has purchased 500 turkeys and trimmings to brighten #Sandy victims' holidays. We are so grateful to all who shared recipes with "Savoring" and to all who have supported the effort by purchasing and giving "Savoring." Together we are showing that "every little bit helps." Happy Holidays!
"This Vegetable Garden Pie gets me invited back year after year to visit friends for a summer weekend on Long Beach Island," says contributor Eileen Smith, therapist in Bernardsville, NJ at Eileen Smith Therapy. We also know Eileen from B.I.G--Believe, Inspire, Grow, a fun and inspiring group for women entrepreneurs originally started in NJ and expanding into Manhattan and across the country.
She adds, "I get all the fresh vegetables and herbs for the pie from the local farm stands. The crust has a delicious flavor because of the lemon juice and buttermilk combination, giving it a tangy taste which complements the fresh New Jersey vegetables!"
We have sampled (inhaled) this wonderful pie and agree wholeheartedly that this is Jersey Fresh at its best. Thank you so much Eileen for sharing! 100% of the proceeds go to NJ Shore Sandy recovery.
Get your copy of Eileen's recipe for luscious Vegetable Garden Pie instantly by clicking the link below.
"I use this rub on EVERYTHING going on the grill," says contributor Josh Gryvatz of Lasolas Market, 3591 Highway 35, Normandy Beach, NJ. "I've used it on Ribeye or NY Strip steaks. I've used it on pork chops, chicken and even cedar plank salmon. My favorite application though is as a rub for St. Louis ribs before smoking them."
We used it on venison as pictured above, and the results were mouth-watering!
"'Rite Rub" comes together in minutes--maybe seconds--and the recipe is available instantly via the "Purchase Recipe" button below. 100% of net proceeds go to ongoing Sandy recovery at the NJ Shore.
Chef Gryvatz didn't always work in the world of food. "There was a time when I wore suits, sat in cubicles, attended meetings and other such office activities. I was in advertising and marketing," he says. But he grew up in the food business. His parents owned a convenience store in NY when he was ten and the family owns two full service deli/market/catering businesses today.
He says, "...in the years I spent at agencies and corporations, there was always something simmering away on the back burner of my mind (get ready for food puns); the allure of the professional kitchen." So after many conversations with family and friends, "I made it happen. I ditched the tie for an apron and joined my family in business." That was seven years ago.
Today, you can find Chef Gryvatz at Lasolas Market in Normandy Beach, a stone's throw from the ocean, or maybe walking on the boardwalk with his wife while the kids run ahead. "There's something peaceful and rejuvenating about standing outside the shop...and being able to hear the waves crashing in the not-so-distance," he says.
In our travels over the past year to share the story of "Savoring" and it's 150+ recipes from celebrity chefs, restaurateurs, and home cooks, we've been asked by many if there is a way to still contribute a recipe. Now there is!
Today, "Savoring" officially launches "Recipes for Rebuilding"--recipe features from guest contributors which are then available for purchase right here on the spot. As always, we are all volunteer, and 100% of the net proceeds go to NJ Shore Sandy recovery.
Our first recipe available for a donation online is warm and delicious Ryland Inn Tomato Soup from Executive Chef Craig Polignano.
Inspired by his family’s own kitchen and garden growing up, it seemed natural that Craig Polignano would, from the age of 13, choose to work in an array of local NJ restaurants before making the decision to attend the Culinary Institute of America in pursuit of his career in food service. After completion of his studies, Chef Craig’s relentless enthusiasm landed him a spot in the kitchen of The Ryland Inn of Whitehouse, NJ. There his passion and dedication prompted him to enhance the existing 3-acre organic garden by building a 15-bed specialty herb garden with dozens of varietals.
Chef Craig went on to expand his knowledge base and worked as Sous Chef at Copeland in the Westin Governor Morris in Morristown, NJ, and shortly after was promoted to Chef de Cuisine at The Bernards Inn in Bernardsville, NJ. He then accepted an opportunity with the Michael Mina group at the St. Regis Hotel in Dana Point, California as Executive Chef of the Stonehill Tavern.
Chef Craig has since returned home to NJ and the Ryland Inn which has been brought back to life by Frank and Jeanne Crettella, owners of Landmark Hospitality, which also owns Liberty House Restaurant in Jersey City, NJ and Stone House at Stirling Ridge in Warren, NJ. After spending almost two years as Chef de Cuisine, Chef Craig has recently been promoted to Executive Chef.
Along the way Chef Craig says, "Some of my best memories as a young adult are of spending time at the NJ Shore. My best friend's family had a small boat, and we spent hours going up and down the shore line, fishing and relaxing."
Chef Craig's Ryland Inn Tomato Soup is a perfect tonic to ward off autumn's chill, fragrant with fresh vegetables and quick and easy to assemble. Thank you Chef Craig for contributing this recipe for ongoing NJ Shore Sandy recovery!
The Ryland Inn is located at 115 Old Highway 28,Whitehouse Station, NJ 08889, telephone 908.534.4011. Executive Chef Craig Polignano uses farm-to-table, local and sustainable ingredients to create menus of fresh food and flavors that change with the seasons.
Because every little bit helps...
We are thrilled to announce the first "Savoring the Shore" grant is awarded to USA Hometown Heroes for aid with housing assistance, rental assistance, housing reconstruction and repairs, and furniture and appliances for individuals still living with the devastation wrought by Sandy.
Based in Toms River, NJ, one of the areas hardest hit by Sandy, USA Hometown Heroes is a NJ non-profit organization that was founded in 2008 to help others by paying it forward. They continue to work with victims of Sandy in all 21 NJ counties that were affected by the storm, and they receive new applications for help every week.
The "Savoring the Shore" project has been nearly a two-year journey that has celebrated the NJ shore while raising funds for ongoing Sandy recovery through the community cookbook "Savoring the Shore." "Savoring" features 150+ recipes from celebrity chefs, restaurateurs, and home cooks with 100% of net proceeds going to ongoing Sandy recovery. Much has been done in the almost two years since Sandy, but many are still displaced. The need is great and our motto is "every little bit helps."
"Savoring" may be purchased through the link at left, a retailer listed at left, or at amazon.com.
Know a great group who is helping the Jersey Shore continue to recover? Click here for our grant application.
This beautiful confection from Chef Adele DiBiase of Vita Organic Foods and Pizza Vita in Summit, NJ, features fresh berries floating on a layer of whipped mascarpone and cream in a pastry crust. We will be demonstrating the recipe on Friday night September 26 at 8:15 PM at the Roseland Greek Fest in Roseland, NJ, and the complete recipe appears on page 120 in "Savoring."
Almost two years after Sandy there are still families and businesses who are trying to rebuild their lives. 100% of the net proceeds from "Savoring" go to ongoing NJ shore Sandy recovery. We are a NJ non profit and 501(c)3 and we are currently accepting applications for grants.
"Savoring" features 150+ recipes from celebrity chefs, restaurateurs, and home cooks and is available online by following the link at left or through amazon.com. "Savoring" is also available at a number of retailers throughout NJ whose names are listed on the page at the left.
There's no better way to celebrate the NJ harvest than with Drew's Bayshore Bistro's Chef Drew Araneo's delicious recipe "Roast Poblano - Creamed Jersey Corn" featuring (yum!) fresh Jersey tomatoes and Jersey corn.
Start with fresh Jersey corn cut off the cob.
Chop ham, onion and roasted Poblano.
Saute the ham and Poblano in butter. Then add the onions and cook until translucent.
Stir in the Jersey tomatoes and corn and heat through for a super quick and bright side dish (absolutely no leftovers here). The complete recipe--including Chef Drew's optional cream sauce--is on page 61 in "Savoring."
100% net proceeds from "Savoring" go to ongoing NJ shore Sandy recovery. Copies of "Savoring" may be purchased online through the link at left or through Amazon.com, "Savoring" is also available at the retailers listed at left. Non-profits helping Sandy victims please apply for grants through the link at left.
These little gems from the sea are mouth-meltingly delicious. They are also so easy to make that they will likely become your new fast food! In the time that it takes to preheat the oven to 500 degrees F they are assembled.
Lightly season the scallops on both sides and place in a pan. Add butter, chicken stock, a splash of white wine and some lemon juice.
Top with ground pistachio nuts and bake for under 10 minutes. That's it--just serve and enjoy!
We are so grateful to Chef Adele DiBiase of Vita Organics and Pizza Vita for sharing this delightful recipe with "Savoring," 100% net proceeds to NJ shore Sandy recovery. The complete recipe may be found on page 75. Books may be purchased through the link at left, through the retailers listed on the page at left, or through Amazon.com.
Grant applications for our first round of funding are due in our office on August 15. Please find more information and a link to the grant application on the left side of this page.
We love the aroma of fresh chicken cooking on the grill--and this recipe from Executive Chef Christine Nunn of Grange in Westwood, NJ, is also a celebration of the height of blueberry season! (New Jersey is the state where blueberries were first successfully cultivated thanks to a collaboration between botanist Frederick Coville and benefactor Elizabeth Coleman White. Find more on the story in Karen Schnitzspahn's book Jersey Shore Food History.)
Chef Nunn is a culinary rock star who was named to Best Chef's America 2013. We were thrilled to meet her at a fundraising event and honored when she submitted a recipe to "Savoring." Her "Chicken with Blueberry Barbecue Sauce" snaps with seasonings like cumin, chili powder, cayenne, and even a splash of soy sauce. Totally Yum on the grilled chicken pieces, we and our guests found ourselves spooning extra sauce onto our plates just to enjoy on its own.
The complete recipe appears on page 86 in "Savoring." 100% net proceeds from "Savoring" go to ongoing NJ Shore Sandy recovery. "Savoring" is available for purchase through the link at left, at the retailers listed at left, and through Amazon.com.
Nothing says summer at the Shore like lobster cakes from Red's Lobster Pot in Point Pleasant Beach. A flavor symphony of fresh steamed lobster meat tossed with chopped red and green peppers and spices then sauteed, they are especially Yum! when served with a dollop of Cajun mayonnaise and crisp greens. We highly recommend enjoying them at Red's overlooking the Manasquan Inlet with an ocean breeze in your hair. And now you can also re-create this taste of the shore at home with Kitty Stillufsen's delicious recipe which she has shared on page 71 in "Savoring."
"Savoring" is available at the retailers listed at left, including Joe Leone's Italian Specialties and Borden's Stationery in Point Pleasant Beach, Booktowne in Manasquan, Mueller's Bakery in Bay Head, Lightly Salted Surf Shop in Asbury Park, Season's General Store in Ocean Grove, and Anglers Marine and Beach Boutique in Sea Bright. Or purchase online through the link at left or through Amazon.
We are grateful to Kitty and to so many other chefs, restaurateurs, and home cooks for contributing 150+ recipes--appetizers to desserts--to "Savoring"! 100% of the net proceeds from "Savoring" go to ongoing Sandy recovery at the NJ shore.
One of the great joys of the "Savoring" journey so far has been connecting with amazing chefs. The philanthropy of the chef community is awe-inspiring! We all have been the beneficiaries as so many awesome chefs have shared recipes in "Savoring" with 100% net proceeds going to NJ Shore Sandy recovery.
Three of these chefs are joining together on June 18 at 6 PM at Langosta Lounge, 1000 Ocean Ave., Asbury Park, NJ for a COOKING DEMONSTRATION and FIVE-COURSE DINNER extraordinaire! The event is open to the public and proceeds will go to ongoing NJ shore Sandy recovery.
The event is hosted by Chef Marilyn Schlossbach who is a Best Chefs America 2013 honoree and the co-owner of Langosta Lounge in Asbury Park and Labrador Lounge in Normandy Beach. Langosta Lounge, where the event will be held, is a charming venue right on the boardwalk in Asbury Park. It was recently included in NJ Monthly's "Dinner from the Deep" feature about places to eat at the shore and Chef Marilyn's story has been told in the NY Times (some updates have occurred since Sandy). Chef Marilyn has three delicious recipes in "Savoring": "White Sangria," "Marilyn's Roasted Turkey Matzo Ball Soup," and "Aloha Chocolate Mousse."
Chef Jason Crispin of Gourmand Cooking School in Point Pleasant Beach (which offers individual classes and private events) will be creating a course. His three recipes in "Savoring" are "Garden State Gazpacho," "Chicken Wings in Garlic Sauce," and "Blue Cheese, Bacon and Herb Souffle." Chef Crispin believes that "...while eating is a necessity, it's also one of life's great pleasures. Preparing it is part of the joy." The operative word here is Yum!
Rumor has it that Chef Drew Araneo will be making Soft Shell Crabs for the event on June 18. He is also a Best Chefs America 2013 honoree whose restaurant, Drew's Bayshore Bistro, is a challenging reservation especially since a very positive NY Times review and his defeat of Bobby Flay in a Throwdown. Chef Drew has four recipes in "Savoring": "Roast Poblano Creamed Jersey Corn," "Carolina BBQ Braised Pork Butt," "Green Chile Cheese Grits," and "Peach and Berry Cobbler."
Beer pairings will be by Flying Fish Brewing Company whose back-story on their beer Forever Unloved Sandy also appears in "Savoring." Wine will also be served.
To make reservations to attend "Cooking with Marilyn and Friends" please call Langosta Lounge at 732.455.3275. We look forward to celebrating the shore with you!
This luscious strata recipe comes from Joanne Garelli who captained the food truck team "Boardwalk Breakfast Empire" on the Food Network show "The Great Food Truck Race Season 4." It is perfect for Mother's Day brunch or any weekend gathering, and the bonus is it's assembled ahead of time and popped in the oven before serving.
Start by sauteing pancetta in butter then add onions, garlic, spinach, and salt, pepper, and nutmeg.
Layer in a baking dish with cubed Italian bread.
Whisk fresh milk and whole eggs and pour over top. Store covered in a refrigerator for at least two hours and up to 12 hours before baking.
Bake for approximately 40 minutes before serving. The complete recipe appears on page 8 in "Savoring" and all we can say is Yum!
We are so grateful to Joanne and her teammates Ilene Winters and Timothy Boulous for sharing the recipe with "Savoring." 100% net proceeds from cookbook sales benefit NJ shore Sandy recovery. This is close to the team's heart as Joanne and her husband Steve lost their restaurant of 37 years in Sandy. To purchase "Savoring," please follow the link at left, stop by a retailer listed at left, or visit amazon.com. Thank you in advance!
Chef Anthony Bucco, Executive Chef of The Ryland Inn in Whitehouse Station, NJ, a Best Chef America 2013 honoree, and a shore resident, has created a masterful ode to spring and shared it in "Savoring." This is "Seared Barnegat Light Scallops, English Pea and Mint Puree, Pea Tendrils and Forest Mushrooms."
Like the farm and sea to table dishes that Chef Bucco creates at The Ryland Inn, this dish is fresh and bright. There are three stages of preparation, the puree, the mushrooms, and the scallops themselves. We have found in our home kitchen that all may be accomplished quickly and without a lot of fuss, one step at a time.
The freshness of the peas, the scallops, and the mushrooms are the essence of this dish, They are grounded with an undercurrent of fresh leek and shallot and punctuated with an exclamation point of fresh mint, a sprinkling of sea salt and freshly ground pepper, and a splash of lemon juice.
The complete recipe appears on page 70 in "Savoring." Copies of the book are available online through the link at left and through amazon.com. "Savoring" is also available at the select retailers listed at the left. 100% of the net proceeds from "Savoring" benefit NJ shore Sandy recovery.
Pat's Irish Soda Bread recipe appears on page 11 in "Savoring" and it is one of our favorite things about St. Patrick's Day. It was contributed by Kate's mother-in-law Pat, who is of Irish descent, and it is an extended family favorite. In our experience, nobody can eat just one piece of this.
Start by combining dry ingredients and wet ingredients separately, then mix together until just combined. One of Pat's secrets is to use both regular and golden raisins. She talks about flour, too, in the recipe notes.
Add caraway if desired and divide into two glass pie plates for baking--we do one with caraway and one without. Mark with an X to allow the bread to rise while baking.
Bake for 50 minutes and then try to let it cool a bit before taste-testing. (Warning: this is not easy.) Enjoy plain, with butter, with food, or even as French (Irish?) toast. Happy St. Patrick's Day to all, and happy baking!
"Savoring" is available for purchase online through the link at the left or at amazon.com. It is also available at select retailers. Please follow the link at left for a list. 100% of net proceeds from "Savoring" go to continuing Sandy recovery at the New Jersey shore. Our motto is "because every little bit helps" and we appreciate your help and support!
This is Magret a la D'Artagnan, tender duck breasts cooked in under 20 minutes in a hot skillet, punctuated with shallot, wine, salt and pepper and a special sauce. These will truly melt in your mouth.
We are so grateful to Ariane Daguin, founder of D'Artagnan, for sharing the recipe with "Savoring" for NJ shore Sandy recovery.
A visit to D'Artagnan's website, www.dartagnan.com, is highly encouraged. As it points out, "At the vanguard of the farm-to-table movement, today D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation."
The page on the chefs that D'Artagnan works with is a Who's Who of many of the most notable in America as well as Daguin's father, French chef extraordinaire André Daguin. Another bonus is that D'Artagnan products, including their special sauce, may be purchased online at the site.
You may also wish to check for D'Artagnan products in the butcher section of your supermarket. We did and are happy to report that our local Shop Rite supermarket where we live during the week in north Jersey now carries D'Artagnan duck breasts and Duck and Veal Demi-Glace. Fast food now has a new definition at our house!
100% net proceeds from "Savoring" go to NJ shore Sandy recovery. Please see the links at left to purchase online or for a list of select retailers. "Savoring" is also available through amazon.com.
Chef Karyn Jarmer became known as "My Kitchen Witch" because of the magical way she and her team cater delicious food to celebrities and crews on television and movie sets. She and her team also serve the public wonderful, healthy meals at My Kitchen Witch in Monmouth Beach, NJ, which is definitely worth a trip for fresh food on site or excellent to go items.
Now you can make some magic at home with Chef Jarmer's Chicken and Stars soup and Buttermilk Biscuits with Strawberry Butter. Both recipes appear in "Savoring," 100% net proceeds to NJ shore Sandy recovery.
The Chicken and Stars soup is so easy to make it is almost magical. Chicken breasts are simmered to create a stock and then shredded for the soup. Fresh vegetables are chopped in a food processor. Canned whole tomatoes are squeezed into the mix to add a splash of color.
Finally there are the stars! Just add into the broth and suddenly they are spreading magic everywhere!
The biscuits are equally easy. Everything comes together in the mixer in minutes. Then just pat into a rectangle and cut. (We had to do hearts for February.) You'll love the tricky little way to make Strawberry Butter in thirty seconds or less.
"Savoring" features 150+ recipes from chefs and home cooks. It is available online through the link at left or through Amazon. It is also available at select retailers. Please see the link at left for a current list. Thank you in advance for your purchase. Together we're making a little magic for NJ shore Sandy recovery!
Super Bowl XLVIII is coming from NJ to the world on Sunday February 2 and do we have some treats for you!
These Chicken Wings in Garlic Sauce from Chef Jason Crispin of the Gourmand Cooking School in Point Pleasant Beach, NJ feature a wonderful blend of flavors like roasted garlic, fresh oregano, lemon, and a few dashes of spice.
First, brown the wings in olive oil. We used a cast iron skillet because later the recipe can be finished either in the oven or on the stove.
Remove the browned wings to a plate and start the sauce in the same pan. (Step 1: deglaze the pan with Spanish sherry--yum!)
Return the wings to the pan and simmer on the stove or braise in the oven for 20 minutes. Be sure to serve with crusty bread to soak up the amazing sauce!
The complete recipe is in "Savoring" 100% net proceeds to Sandy recovery at the NJ shore. There are 150+ other recipes--including dips, grilled shrimp or whiskey burgers, BBQ chicken chili, Bloody Mary Oysters, sangria, cosmos and more--that are quick, easy and perfect for game day.
Order your copy of "Savoring" through our web site (link on left) or Amazon, or find a list of selected retailers at left. And if you're visiting for the game, check out our all-star contributing chefs and restaurateurs at left for a delicious and memorable taste of the metropolitan area and the NJ shore!
When it's arctic cold outside who better to help warm us up than Hell's Kitchen Season 11 contestant Chef Jacqueline Baldassari! Her easy and delicious recipe for Tomato Goat Cheese Jalapeno Soup has just a handful of ingredients and takes just minutes to assemble.
Start with fresh onion, jalapenos, celery and garlic.
Add a can of whole peeled tomatoes and a log of goat cheese. Then simmer gently (and fragrantly!).
Cool slightly, then blend.
The result is a creamy, flavorful, satisfying soup with a spicy kick (garnished here with fresh variegated basil just for fun).
The complete recipe appears in "Savoring" and 100% net proceeds go to NJ shore Sandy recovery. Order your copy today by following the link at the left or by visiting Amazon. "Savoring" is also available at select retailers in NJ and PA. Please see the link at the left for locations.
Happy Holidays to All!
By popular demand our contributor Andrea makes this delicious baked Clam Dip every year on Christmas Eve and always doubles the recipe. We made it too for a holiday shopping night at the Philadelphia Horticultural Society Pop Up Store in Chestnut Hill and it was quick, easy, delicious and even readily transportable!
The recipe calls for canned clams, chopped onion, a sprinkle of spice, and two kinds of crumbs. Then blend in melted butter and top with some light cream before baking.
Warm from the oven the dip is rich and flavorful and we really love easy! The complete recipe appears in the Savoring the Shore fundraising cookbook which is available for purchase here, on Amazon, and at select retailers (please see the link to the left). 100% of net proceeds go to NJ shore Sandy recovery. Our motto is "Because every little bit helps." We thank you for your participation and support!
So if you're thinking that The Greenhouse Tavern is a hot newer restaurant in Cleveland, Ohio, you are right! But the fun NJ shore connection comes through Chef/Partner Brian Goodman who grew up in NJ and graduated third in his class from Rutgers. He has worked in NJ kitchens where he was introduced to sustainable practices and the farm to table movement. And he has worked in Manhattan under Iron Chef Michael Symon (also a Clevelander) and Chef Jonathon Sawyer who is Chef/Owner of The Greenhouse Tavern.
Chef Goodman may live in Cleveland now but he has a soft spot for the NJ shore, especially "pork roll, Great Adventure, and the beach." We are grateful to him for sharing this warm and delicious comfort food with Savoring the Shore!
The recipe calls for kabocha squash but we had easy access to butternut so substituted that instead. Saute it in butter, add some fragrant spices and fresh sage, and allow to brown.
Add heavy cream and puree, then fold in pork.
Toss gently with cooked pasta and serve. Yum!
The complete recipe appears in the Savoring the Shore fundraising cookbook all net proceeds to NJ shore Sandy recovery. "Savoring" is available through this web site (please see link at left), through Amazon, and at select retailers (please see list at left and watch also for announcements on Facebook and Twitter). It makes a great holiday gift that gives twice!