Sunday, March 20, 2011

Transcription

BLACK1-20 CYAN1-20 YELLOW1-20 MAGENTA1-20
2011
Sunday, March 20, 2011
Page 2
New Jersey Sunday Herald, March 20, 2011
Restaurant Guide 2011
Clove Brook, Wantage
Featured Baker/Owner: KIM SYTSEMA
How did you enter this profession?
I (Kim Sytsema, Owner/Baker) grew up on my parents farm (Abma’s) in Wyckoff. When I was a Sr. in
High School they needed a baker. My husband, Rich owned a Dairy Farm in Sussex. The dairy business
was unpredictable, and we were looking for a solid business. We bought, renovated and opened Clove
Brook Market in March 2003.
What was your first edible dish?
I opened the Midland Park Christian Reformed Church cookbook and made an Apple Pie. I haven’t
stopped since. I still use my collection of Church cookbooks, with great ingredients, real butter, eggs,
and local fruits.
When did you know you wanted to be a baker?
Lois, Lauren, & Kim
Once I baked that first pie, I knew, with God’s help, I could do it, I surrounded myself with family and
an incredible, talented staff. Shannon works tirelessly baking with me.
Who is the major influence in your baking?
The desire to produce an outstanding product. I am blessed to work with a wonderful staff, my Husband, Rich at my side with our 4 children (ages 3
months to 18). A telephone in one pocket of my apron, a binky in the other with college applications on the counter.
What is your favorite ingredient?
The fresh, local ingredients we use for our catering and deli. Lois, (Head of Catering Department) prepares wonderful trays and platters using real
chicken, great local vegetables and salads.
Favorite kitchen utensil?
Commercial Apple Peeler, handles 15-20 Bushels an hour. Allows us to bake 500 pies per week during the Holidays.
What is your best cooking/baking tip?
Tired & True Way, if it didn’t work, start over... follow the recipe, but put your own heart into it.
Does your establishment serve a signature dessert?
Our pies, 10-15 varieties, from Pumpkin to Winter Smash to Apple, and many more. Scones, the moistest you’ve ever tried! Buttery, tender, flaky Danish!
Deli
Catering
Bakery
Freshestt Locall Ingredients!! Reall Butter!! Incrediblee Staff!
Look for our
Pies!! Sconess (moist)!! Salads!
Gourmet Cupcake
of the Week!
Boar’ss Headd Brandd (Exclusive)!! Quichee & Stromboli!
Award
Winning
ve Brook Market
CloBakery
y
Delicatessen
“Where Gourmet and Homemade Meet”
Finestt inn Cateringg forr 8 years!
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Homema
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Openn 5:300 am-66 pm
m weekdayss • 7 am-44 pm
m Sat.. • Closedd Sun.. • 8000 Rte.. 23,, Wantagee 973.875.56000 cloo vebrookmarket.com
New J
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County Seat, Newton
“Newton’s Landmark Bar & Grill”
Featured Chef: Roger Mora-Velerde
THEE
Why did you choose this profession?
The passion for cooking.
What was the first edible dish that you prepared?
Fish and Chips.
Who/What is the major influence in your cooking?
Using French techniques & cooking Asian cuisine.
What is your favorite ingredient? Why?
Ancho chile peppers because they give a
sweetness & spiciness to food - also great aroma.
Favorite kitchen utensil? Why?
Metal tongs - very versatile!
What is your best kitchen/cooking tip?
Season well and don’t overcook!
Does your establishment serve a
signature drink or dessert? If yes,
what is it?
Homemade Bloody Marys or try our
Dirty Mary Tini as well as 30 Specialty
Martinis.
Lunch • Dinner
Happy Hour • Private Parties
Live Music
NEW
COUNTYY SEAT
DINING, COCKTAILS & CATERERS
Catering Available
for Pick-up or
Delivery
From Set-up to
Clean-up,
We do it All for You!
64 Water Street (Rte. 206 South) Newton • 973-383-0235
www.thecountyseatrestaurant.com
Cheddar Alley, Newton
Featured Owner: KRISTI BECKER
Are you offering any new items on your menu?
We always have new items every month or month-and-a-half.
We also offer specials. Most all menu items feature products we
sell. Especially cheese.
Why should customers come to your restaurant?
Because we offer a great atmosphere, fresh innovative menu
options and lost of great desserts. We also have a great
atmosphere for coffee, cappuccino and relaxing or working on
Wi-Fi.
What items do most people order?
I have to say most people order a variety from our menu. Our
unique salads and sandwiches or soup. We also sell a lot of
cheese platters for lunch.
Any food “Challenge” on your menu? i.e., eat the 3 lb.
burger in 20 minutes, break the record...
No food challenges, but we run lots of customer incentives for repeat customers and to promote new
business.
If you could do any other job, what would it be?
Marketing. I spend a lost of time thinking about new ways to market and bring people to my stores and
to Newton. I enjoy working with other merchants on cross marketing ventures.
What kind of hours do you work?
I work 6-7 days a week. It varies in hours, but owning your own business takes commitment. But, I love
it.
Have you had any special training?
Yes. I graduated from the Culinary Institute of America in Hyde Park, NY. I also have taken some
classes in Cheese and Wine and am always reading about food, cheese and business trends in food.
A Unique Shopping and Dining Experience
A Cheese Lover’s Paradise
Offering Hundreds of Imported and Domestic Cheeses.
Friendly, Knowledgeable Staff to Help You Choose the Perfect Cheese
Serving Lunch Daily 11am-3pm
Goumet Panini & Pizzas • Specialty Soups & Salads
Serving Cheese Fondue For Two Or More
Eat In Or Take Out • Menus Faxed Upon Request
Gourmet Foods
Stonewall Kitchen • Custom Made Gift Baskets
Coffee - Tea - Cappuccino - Espresso
Homemade Desserts, Pastries & Ice Cream Served All Day
Mon-Fri 7am-6pm
Thurs 7am-8pm
Sat 9am-4pm
CHEESE, SAVORIES,
GOURMET LUNCH
ICE CREAM
155 Spring Street, Newton
973-940-3172
Also, be sure to visit:
171 Spring St., Newton
2011
Page 4
New J
Lafayette House, Lafayette
Featured Chef: Gomaa
We have added new Italian classic dishes, as well as items such as Braised Beef Short Ribs, Sliders, Wraps & Health Salads.
The Lafayette House has provided our guests with delicious food prepared with the freshest & finest ingredients and excellent
service provided by our staff who have been with us for 25 years.
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For 25 years we have been known for our delicious cuts of Prime Rib, Oysters & Clams that are delivered fresh daily, our
famous homemade Angus Hamburgers made fresh daily and our extravaganza Sunday Brunch.
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We
With so much love for the
hospitality industry, I can’t see
myself doing any other job.
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Does cooking run in your
family?
For Two Generations, the
hospitality industry has been
part of our family.
What kind of hours do you
work?
I work a minimum of 60-70
hours per week.
Have you had any special
training?
I graduated with a degree in
Hotel, Restaurant Management.
From left to right
General Manager; Tim Gatollari, Roberto Gatollari, and Executive Chef; Gomaa
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Page 5
Celebrating
over 25 Years
of Catering Excellence
Celebrate Family, Friends & Traditions at
The Lafayette House.
For the past 25 years, we have been creating
everlasting memories with charm & elegance.
• Up to 250 guests
• Wedding Packages include Cake & Centerpieces
• One special wedding at a time
• Voted Best Banquet Hall, Best All Around Business and
Best Restaurant 2010
Fine Banquets • Catering For All Occasions
Olde Lafayette Village
Lafayette, NJ
973.579.3100
www.thelafayettehouse.com
Serving
Lunch & Dinner
7 Days a Week
EARLY DINING
THURSDAY NIGHT PASTA SPECIALS
BISTRO LUNCH
Six special priced dinner entrees for
only $15.95 including our well-known
Create Your Own Pasta
$9.95 includes salad
Monday through Friday
11:30-2:30
Choose One Pasta:
Penne • Fettuccini • Bowtie
Rigatoni • Capellini
10-12 Items
Menu Changes every two weeks
Choose One Sauce:
Genovese • Calabrese • Dijon
Bolognese • Fri-Diavolo
Vodka Pink Cream Sauce
Soup or Salad • Entree • Coffee
PRIME RIB DINNER!
4:30-6:30 Monday - Friday
All entrees served with salad, baked potato
and vegetable
Orders must be in by 6:30
All for $9.95
Add the following:
Chicken $4 • Shrimp $6 • Sea Scallops $6
Italian Sausage $2 • Little Neck Clams $5
SOMETHING FOR EVERYONE!
2011
Page 6
Calico Rose Café, Hamburg
Y-GO-ROUN
R
R
D
ME
Featured Chef: LESLIE LUTZ
Why did you choose this profession? I didn’t! It chose me!
&
What was the first edible dish that you prepared? Tapioca Pudding - as a child.
CA
FE
LICO
ROSE CA
When did you know you wanted to be a chef?
I’ve always loved creating things and food combinations became an extension of that passion.
Who/What is the major influence in your
cooking?
Fresh ingredients, time and patience create marvelous
dishes.
Elegant settings & delicious, appealing lunches all
create memories.
Don’t be afraid to try something new - it might be a
winner!
How old is the building?
One hundred thirty-seven years old.
What has the structure been in the past?
A private residence previously, but a unique gift and home accessory store for the past 25 years.
What unique events have happened in the building?
We received an historical marker in October for our care of this grand old Victorian home. It was the home of
Hamburg’s 1st mayor.
Are there any unique features in the construction of the building?
Slate roofs, wide porches, Victorian charm plus happy colors - ten in all!
Does your establishment serve a signature drink or dessert? If yes, what is it?
We serve over 25 kinds of tea and coffee.
New J
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Delectable
Lunches
Open-Faced Sandwiches
Paninis • Wraps
Quiches
Salads & Soups
All Homemade
with the Freshest Ingredients
Dessert Tea Sampler: Daily 3 - 4
Parties, Special Occasions, Catering
Store Hours: 10-3 Daily • Lunch 11-4
19 Rte. 23, Hamburg, NJ • 973-827-5578
www.njmerrygoround.com
CA
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Kites Restaurant, Vernon
Featured Chef: Peter Case
How did you enter this profession?
My grandparents owned restaurants in Paris, France and Crete, Greece
and my mother’s cooking was my inspiration.
What was your first edible dish?
Roasted chicken with citrus
When did you know you
wanted to be a chef?
During high school, I worked for local
restaurants starting as prep cook.
Who/What is the major
influence in your baking?
Culinary Institute of America
Daniel Boulud, Gray Kunz
and Charley Trotter
What is your favorite
ingredient?
Root vegetables, in particular Salsify and
Celeriac both of which have subtle
flavor with a hint of lemon.
Fish spatula
What is your best cooking/
baking tip?
Take your time and develop the flavors
and also control your flame.
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As
2011
Page 7
Salsa Restaurant, Newton
Featured Chef: ALDO MONGE
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At a family restaurant
that serves authentic
dishes, great prices,
service, and an
amazing atmosphere.
A Salsa Bar, and very soon, a new menu and offers. Also we now offer breakfast.
If they are looking for zesty tastes of traditional, authentic Mexican and Tex-Mex
food, in a comfortable, family Mexican atmosphere - here we are!
What items do most people order? Fajitas, Tacos, Enchiladas, Seafood.
Any food “Challenge” on your menu? i.e. eat the 3 lb burger in 20 minutes, break
the record… Not yet!
I you could do any other job, what would it be?
Anything about food service.
Does cooking run in your family? Yes.
The restaurant business is very demanding,
especially when you run your own business,
you have to start hours before opening and
sometimes many hours after you
close.
Restaurant and Hotel Management,
and Culinary Arts.
Check out our
new Breakfast
Menu &
Salsa Bar!
SERVING BREAKFAST, LUNCH & DINNER
FREE IN-TOWN DELIVERY ($10.00 Min)
CATERING AND GIFT CERTIFICATES
AVAILABLE.
PRIVATE PARTIES WELCOME
Open Mon – Thur 8 am – 9 pm
Fri – Sat 8 am-10 pm
Sunday 8 am - 4 pm
Plenty of parking behind restaurant
THE TRUE MEXICAN TASTE
Restaurant
973-300-2072
www.salsarestaurant.biz
André’s, Newton
Featured Chef: André DeWaal
Our menu changes twice monthly.
Seasonal, local & organic when possible,
prepared and served with care.
We sell quite a bit of seafood and have developed a
reputation for our duck dishes.
Desserts are also very popular.
I you could do any other job, what
would it be?
Stay at home Dad.
Does cooking run in your family?
I grew up surrounded by great cooks
though none professional.
Next question please.
I started cooking at 14. Graduated from
the Culinary Institute of America. I
learn something every day.
Page 8
Lorenzo’s of Sussex
DAVE & LAURIE CASE, owners
New J
Take Out or Eat In
We are Family owned & staffed.
I have several generations of family in the food business in this town. I like to cook and
bake and it was the first job opening I could find close to home. I wanted to stay in
Sussex County and establish a business.
I started with subs, then sauce twice a week and homemade food from scratch.
Kathy Lorenzo Maltese (wife of previous owner, Lorenzo) & Lorenzo Maltese
(previous owner).
What is your favorite ingredient? Why? Quality ingredients - our
cheese is top notch. What people want to eat! See my menu! Large
Meatballs! I use local meat from Sussex Packing.
Favorite kitchen utensil? Why? Ladles, sauce paddle.
Don’t burn the food. Smoke detectors are not meant to be
cooking timers.
How old is the building? Built in the early 1800’s.
We are known for our “Hot Sub” - a cold
Italian Sub with Mozzeralla Melted on top.
It’s unique - Try it! You won’t be disappointed.
The Boat house
Restaurant & Pub
on Swartswood Lake
Taco TRIVIA Tuesday
Choose from fish, chicken, beef
& veggie - 3 tacos for $6.00
Sangria - $3.00 a Glass
Come join the fun... Bring your
friends for a night of Trivia
Beginning March 22nd
Thursday Special
Fresh 1 lb. LOBSTER &
1 doz. STEAMERS - $16.95
Reservations Required for
Easter Brunch & Dinner
Daily Lunch & Dinner Specials
11 am - 10 pm (Closed Mondays)
Check us out on the web at
www.BoathouseNJ.com
973.300.0016
Route 521, Swartswood
Ken & Kathy Snyder, Proprietors
The Boathouse, Swartswood Lake
Featured Chef: Aidan McMahon
The reason customers come to the Boathouse Restaurant is for
the great food, ambiance, and the Al fresco dining by the shores
of Swartswood Lake.
Before Kathy and Kenneth Snyder purchased the restaurant it
was called the Peacock House. After 3 months of renovation, the
Boathouse opened in 2006. Kathy and Ken uncovered beautiful
wooden beams and paneled walls.
The Lobster and Clam Dinner for $16.95 is available on
Thursday nights and is very popular. The lobsters are delivered
fresh from the
seafood markets on
Thursday morning.
There are limited
number of lobsters
available so get
there early!
Come out to the
Boathouse for
dinner and meet
Kathy and Aidan. Chef Aidan McMahon and his friend, Tom enjoying
the patio at the Boathouse Restaurant.
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2011
Page 9
Dining Out Becomes a
More Affordable Option
Lunch & Dinner
Specials
Changing Daily
Party room
available
for your
special
occassion
B.Y.O.B.
3339 Route 94, Suite 9
Individuals who were hard hit by the economy saved money by reducing the number of meals eaten out, preferring to cook at home. But with
grocery store prices now rising faster than restaurant menu options, many
people could be turning back to dining establishments for one or more
daily meals.
According to analysts, grocery stores tend to pass charges in food costs
on to consumers faster than operators of large restaurant chains, which
keep key food item prices relatively steady. Factor in slight improvements
to the economy, and restaurant dining could be popular once more.
Individuals who live alone or retired couples could find it's more
affordable to eat the majority of their meals outside of the home instead of
stocking up on grocery items that could spoil before they are enjoyed. For
those who do choose to dine out, follow these tips for even more savings.
* Dine early. Live up to those early-bird stereotypes. Head to restaurants when they offer special discounted prices, whether for
breakfast, lunch or dinner.
* Share a meal. Dine at establishments that don't charge for an extra
plate. Order a meal (which tends to be an oversized portion anyway) and
split it.
* Clip coupons. Restaurants routinely offer coupons for "buy one, get
one," and other deals. Scour advertisements for the restaurants you enjoy.
* Curbside pickup. Instead of dining out and paying for a tip or items
you don't need, consider curbside pickup and simply dine at home.
* Just order appetizers. Sometimes a salad and a side item can be a filling meal -- and one that's less expensive.
* Skip the soft drink. Choose water with the meal, which is often complimentary. Beverages can quickly run up a bill.
These tips can make dining out even more affordable for the average
diner.
Page 10
311 Yearss Servingg
Finee Foodss & Spirits
New J
Reserve Our
Banquet Room for Your
Special Party!
Weddings, Showers,
Christenings, Funeral Repast
Open 7 Days for Lunch & Dinner
Enjoy American, Italian, and Seafood
Cuisine in a Friendly, Comfortable and
Relaxed Atmosphere
Catering for all occasions
Packaged Goods And Take-Out
Available Including Pizza
A Few Selections from Our Extensive Menu:
Speciall Promotions
• Rack of Lamb • 16 oz. Kentucky Bourbon Steak
Thursdayy Nights
Mondayy - Pastaa Night
• 10 oz. Char-Grilled Filet Mignon
Steak & Shrimp $13.95
Tuesdayy - Pastaa & Wing
g Night $8.95
• Chicken Neopolitan
Mexican Night - Special Ap & Entrees
(40¢ a wing, bar area only, eat in only)
• Southern Style Baby Back Ribs
95
Frozen Margaritas $2.oo
Wednesdayy Nightss - Steak & Shrimp $13.
• Veal Cutlet Sorrentino
Sundayy Nightt Familyy Night
• Penne Pasta with Grilled Chicken
Pizza-Cheese Pie $9
Soup, Salad, Choice of 4 Entrees & Dessert $12.95
• Chicken Francaise
1601 Route 656 (Just 2 miles off of Rt. 23) • Vernon • 973.875.9134
Lamp Post Inn, Vernon
Featured Chef: Chuck Grembowiec
Owners – Frank and Sal Santonello
When did the Lamp Post first open?
31 years ago , father and son, Frank and Sal Santonello opened up The Lamp Post Inn.
What is the Lamp Post known for ?
Great food at reasonable prices, and a relaxed atmosphere.
What are some of your weekly specials?
Sunday – Family Night • Monday – Pasta Night • Tuesday – Pasta and Wing Night
Wednesday – Steak and Shrimp special, Pizza Night • Thursday – Mexican Night
Do you offer entertainment?
We have entertainment available on the weekends.
Do you cater?
Yes, we cater both on and off premise.
We have a banquet room available for any occasion.
L
Page 11
Arthur’s St. Moritz, Lake Mohawk, Sparta
Featured Manager: ALICE McGREEVY
I was born into the restaurant world and followed in my father, Arthur’s footsteps. The restaurant
business is a labor of love. As a child, I dined with my mom and dad at the St. Moritz in the days
when legendary Nat King Cole would sing to me as I sat by the piano.
My father always loved this restaurant.
What is the newest addition to your menu?
There will be exciting new changes to our menu for every taste.
What unique events are taking place at your restaurant?
We are having holiday celebrations, bridal parties, corporate dinners, wine tastings, charity
events and music on the weekends.
Are there unique features about the restaurant?
Arthur’s St Moritz is nestled in beautiful and historical Lake Mohawk. It is the best kept
secret of local fine dining in Sparta.
Does your establishment serve a signature drink or dessert?
We serve a variety of flavored martinis and cosmopolitans. Our homemade apple
strudel, chocolate mousse pies and creamy New York Style cheesecake are
customer’s favorites.
Casual
Q uality
Dining
Classic American Cuisine featuring our famous
Delmonico Steaks, Burgers, Chicken, Seafood,
Pasta and Salads.
The perfect place for celebrating a birth or a
birthday, rehearsal dinners and anniversaries, or
any special occasion.
Gift Certificates
Take Out
White
e Deerr Plaza
Lake
e Mohawk
k • Sparta
973-729-5677
Weekend Entertainment
www.arthursstmoritz.net
Page 12
Trinity Restaurant & Lounge and O’Reilly’s Pub & Grill, Newton
Owner: Eric Hall
I always had a special interest in having my own business.
What type of items do you offer on your menu?
We are a NEW restaurant in Newton. We frequently add new
items to our menu. Exciting “summer” dishes are to come.
We are a unique restaurant that offers a great atmosphere and food
items that others do not.
Our entire menu is well received. Two of our popular items are
our “Fish Tacos” and our “Rib Eye Steak”.
I spent 16 years working in the “Entertainment” business.
How old is the building?
110 years!
What has the structure been in the past?
A furniture store, a funeral home and most recently a local tavern.
What unique events have happened in the building?
Rumor has it the building is haunted.
Are there any unique features in the construction of the
building?
The spacious bar and dining areas are beautiful old brick and fine
woodwork.
Does your establishment serve a signature drink?
We have several, but some of our favorites are: A Basil Gimlet, the
Cucumber Press and a Fresh Raspberry Cosmo - just to name a few.
Exceptional
Dining
Experience
With an Artfully
Created Menu
By Chefs Rob & Ed
Martini Lounge Serving
Martinis, Cocktails,
Wines & Beer
973-940-7916
Friday & Saturday Nights
Live Jazz
Wednesday Night
Wing Night
Traditional
Irishh Fare
Come in today for a pint of your
favorite Ale and a plate of our
satisfying meal favorites
Happy Hour
Monday - Friday 3:30 - 6:30 pm
Karaoke Cat Fridays
Saturday Live Music
Serving Lunch & Dinner
Closed Wednesday
Watch for our upcoming
“Spring”
Martini Menu
www.trinityloungenewton.com
271 Spring Street, Newton • 973-383-4091
www.oreillysnewton.com
Page 13
We’re Your Cup of Tea.
Make yourself at home in our cozy “tea” rooms
as you sample our wonderful variety of teas, delectable
luncheon selections and grand desserts.
We do intimate, elegant Showers &
little girl’s Princess Birthday Parties
Be sure to visit the Bee’s Knees Gift Shop Great Gifts - Jewelry, Stationery . . . Tea Pots and much more!
Open for Lunch
Thurs. - Sat. 11 to 3 & afternoon tea from 3-4
10% off Red Hatters
$7.95 Lunch Special: 1/2 sandwich w/soup or salad du jour
Check out our new take-out menu
Come see
what all the buzz is about
The Tea Hive
A real “Tea Party” Dining Experience
310 Rte. 94, Newton, NJ
973-579-7177
www.teahive.com
Ristorante IL Porto, Sparta
Featured Chef: GEORGE KOSTIS
I enjoy cooking and the satisfaction it brings to people.
It was breakfast, eggs only. My family owned and operated diners.
When did you know you wanted to be a chef?
When I was about 15 years old.
Who / What is the major influence in your cooking?
Marino, he taught me the basics of cooking.
What is your favorite ingredient?
Butter, it makes everything taste better.
A good sharp chef’s knife, you can use it for everything.
What is your best tip in cooking or in the kitchen?
Simplicity
How old is the building? Approximately 90 years old.
What has the building been in the past?
It was an inn back in the late 1920’s.
Unique event? Two commercials have been taped in
the restaurant.
Unique features in the construction of the
building?
The building is a historical landmark. It has a
slate roof and quaint features located on the
boardwalk of Lake Mohawk.
Does your establishment have a
signature drink or dessert?
We are “bring your own bottle.” The dessert is
called “Songo Nero” which is a chocolate mousse cake.
Tea Hive, Newton
Featured Owner: Julie Shotwell
Are you still open? YES!!! For over 11 years.
What makes you special?
Our lovely old, 1793 country house and our elegant tea lunches (3 and 5 course)
served on tiers.
What makes you different from other lunch places?
The pampered feeling of having an elegant, long lunch or enjoy one of our
fabulous large sandwiches, served with a tantalizing salad of the day with our own,
delicious homemade salad dressing, which are very popular. Men love them too.
Yes, men do come to and love the Tea Hive.
What else do you serve?
We are known for our wonderful homemade soups and decadent desserts.
What else makes The Tea Hive Special?
Being served on antique china, and having your own special teapot filled with your
choice of over 30 teas. You can also wear one of our period hats. After all, “You are
never too old to play dress-up”.
What is new at The Tea Hive?
We always have some new teas for you to
try, which you can purchase as well. Our
Bee’s Knees Gift Shop has intriguing tearelated gifts, cards, jewelry, etc. We also
have a new take-out menu.
Anything else we should know?
The Tea Hive is a wonderful place to bring
out-of-town guests, someone you love &
granddaughters, too, for a step-back in
time, to sip tea and enjoy our ambiance,
perennial gardens and views.
Look for some exciting changes this
summer. New hours, New gifts, antiques,
menu items and more, inside and out in
our carriage barn as well. Stay tuned!!!
Sharingg thee Beautyy off alll thee Seasons,
Holidayss andd Yourr Speciall Occasions
at
Ristorantee Ill Porto
Bringg yourr friendss andd bringg yourr lovedd ones
forr a spectacularr view,, charmingg atmospheree and
a greatt dinner,, wheree youu cann feell rightt att home!
Openn all
year-round,
sevenn dayss a
week!
7 THE BOARDWALK
SPARTA, NJ 07871
973-729-9901
Page 14
Jefferson House, Lake Hopatcong
Owner: BILL ORTH
THE JEFFERSON HOUSE, located on the east
shore of Lake Hopatcong at Nolan’s Point,
Jefferson Township, has been an important
dining and entertainment attraction on the lake
since its construction in 1926. Remodeling
and renovation in 1973 and 1987 have
made its facilities and atmosphere
second to none. For that truly
memorable event or occasion, ask
about our newly decorated lakesideview banquet hall.
THE JEFFERSON HOUSE is now
booking office and retirement parties.
Quality and price will reflect the same
attitudes of the management that
have made the restaurant a “must”
stop for vacationers and boaters on
the lake during the summer months.
Bountiful Brunch
Won't Break the Bank
There are many advantages to having your next catered or
restaurant event a brunch, not the least of which is cost. Brunches
are becoming so popular for parties that many couples are opting
for a brunch wedding reception thanks to their affordability and
cache.
Brunches are not only advantageous because of cost. If you are
selecting a venue for your next event that is very popular, having
the occasion earlier in the day may ensure availability of your preferred room or space. A brunch also enables you to open up the
event to a wider guest list. Senior citizens or children can enjoy a
brunch without worry of late-night hours or travel after dark.
A brunch also frees up the rest of the day -- something guests may
thank you for if they are double-booked on weekends or prefer
some wind-down time after a party.
A brunch typically starts somewhere between 10:30 a.m. and
1:00 p.m. This enables you to serve refreshments either as a late
breakfast or early lunch, thus the term brunch. Menu options are
as varied as you would like. A buffet brunch enables guests to pick
and choose from among breakfast and lunch foods. Popular
options are fresh fruit, bagels and pastries, omelettes, French toast,
muffins, light pasta dishes, fish, finger sandwiches, and salads.
It is usually not necessary to have an extensive alcohol list at a
brunch event. One or two signature cocktails and the availability
of gourmet coffees, teas and other refreshing beverages will fit
much better with the theme. Mimosas and Bellinis are cocktails
that can be served at a brunch and will meet with guests' delight.
Mimosa
3 parts champagne, or other sparkling wine
1 part chilled orange juice
Maraschino cherry for garnish
Opening April 3 For Sunday
Champagne Brunch w/Carving Stations
Adults: $11.95 • Children: $5.95 (under 10)
ALL YOU CAN EAT 10 a.m. - 2 p.m.
Open Daily from May 1st - September 31st with Sunset Deck • Tiki Bar
Sightseeing Boat Tours (Reservations Requested)
“Dining Directly on the Lake”
139 Nolan’s Point Road,
Lake Hopatcong
(973) 663-3063
www.jefferson-house.com
Beautiful
Waterfront Wedding &
Banquet Facilities
Ensure both ingredients are well chilled,
then mix together into a champagne flute. Serve cold.
Bellini
2 parts sparkling wine, traditionally Italian Prosecco
1 part white peach puree
A bit of chilled raspberry or cherry juice to tint pink
Pour peach puree into chilled champagne flute,
gently add sparkling wine. Stir gently.
Come see
what
everyone is
talking about!
Not just
FREE
CANNOLI
With purchase of 2 dinners
Dine-in Only
Pizza
Villa Capri Pizzeria & Restaurant
Route 206 North • Newton • 973-383-1777
With this coupon. Not valid with other offers. Offer expires 4/30/11.
WE
E DO
G TOO
CATERING
• Homemade
e Soups
• Salads
s • Wraps
• Calzones
s • Garlic
c Knots
• Curlyy fries
• Cluck-U-Chicken
• Burgers
& Much
h More!
Page 15
Celebrating 1 Year
Bigger & Better!
Rte.. 206
6 Hampton
n Plaza,, Newton
n • 973-383-1777
wwwvillacaprinewton.com
FREE
WINGS
With purchase of
any 2 PIES
Villa Capri Pizzeria & Restaurant
Route 206 North • Newton • 973-383-1777
With this coupon. Must mention coupon when ordering for delivery.
Not valid with other offers. Offer expires 4/30/11.
Villa Capri, Newton
Featured Chef: TIM KIESLE
Too many to list. Always adding new dinner specials, pizza specialties.
We use fresh items daily.
What specials do you offer?
We have 15 different burger selections, several pizza varieties, lunch specials.
Chef Tim is well known for his seafood combination.
Teach Culinary at Sussex Tech.
How long have you been in the business?
Villa Capri of Newton has been around for 13 years.
Self-taught for the last 15 years. Still learning daily.
As we celebrate our bigger location, Villa Capri would like to thank everyone for a great year!
Page 16
Max’s Station House, NEWTON
Featured Chef: Fernando Perez
& Owner, Joan Waldron
Yes. New specialty Burgers and new “Combo Corner” pick 3 Appetizers for just $9.95.
A family casual atmosphere with seasonal outside dining and
great food at a reasonable price.
Burgers, Salads, Homemade Chicken
Pot Pies, Black Angus Steaks.
If you could do any other job,
what would it be?
Owner, Joan was a former
teacher. Husband, wanted to
open a restaurant. She followed
his dream for 29 years.
Does cooking run in your
family?
Fernando: Around the age of 5
I started to help my grandmother.
What kind of hours do you
work?
60 hours during winter. More
during the Spring & Summer.
good times, great deals
Happy Hour Monday - Friday 4-6 pm
Daily Specials
Monday
| Order from regular menu and receive second meal
for 25% off* (*of equal or lesser value)
Tuesday
| Ladies Night - Special drink prices for ladies &
Bowling at 9 pm
Wednesday | Sangria Night - Purchase a
pitcher of Sangria &
receive a Cheese Nacho Supreme
Thursday
Friday
| 10 oz. Black Angus
Steak & 2 dozen
Clams $18.95
| Karaoke
@ 9:30 pm
131 Newton Sparta Rd, Newton
973-383-0998
Page 17
Double S Diner, Wantage
Featured Owner: ERIC FIGUEROA
Why did you choose this profession? I am a glutton for punishment. Previously, I was a
Warehouse manager, Double S was a customer. I found out that they were up for sale and
bought it and closed the deal December 25, 2005.
What was the first edible dish that you prepared? I am hands on all the time at Double S.
My first dish was breakfast, eggs & bacon. Now if I need to jump in and cook I do.
When did you know you wanted to be a chef? I always enjoyed cooking and barbecueing.
Who/What is the major influence in your cooking? My father was a chef at the Sheraton
Hotels. In the summer he would take me to work with him in the kitchens. My mom and aunts
were always in the kitchen at home.
What is your favorite ingredient? Why? My Smoker! I barbecue all year, smoking the food
with sweet woods to infuse flavor.
Favorite kitchen utensil? Why? Smoker for meat loaf, prime rib, chicken rib, etc.
We will be adding a cold smoker for fish & salmon.
What is your best kitchen/cooking tip? Don’t complicate things - keep it simple, let the ingredients do the talking.
We use Green Valley Farms all natural beef & always use great ingredients.
How old is the building? Mid-50’s it was built in Paterson and imported here.
What has the structure or land been in the past? Was originally a farmstand, they moved the cows to park. The main part of the Diner is an old railroad car.
What unique events have happened in the building? Memorabilia brought in by customers. Look around, most of what you see was given to me by customers, lots of
Sports & Movie memorabilia. My customers have made Double S a second home.
“More than your average Diner”
ALL FRESH - COOKED TO ORDER
Burgers - Fresh, Not Frozen
Award Winning Bar-B-Q
Locally Grown, All Natural Beef
Gluten Free Options
154 Route 23, Wantage, NJ
T: 973.875.8419
F: 973-875-7551
WI-FI Available
Family Owned & Operated
Page 18
Andover Inn, Andover
Featured Chef: VITO RIZVIANI
Why did you choose this profession? As far back as I can remember, I always wanted to be a chef.
I remember my mother teaching me how to make sauces when I was a child.
When did you now you wanted to be a chef? When I was around 12 years old, I cooked dinner for
my family and I remember thinking this was something I wanted to do forever.
Who/What is the major influence in your cooking? My mother.
Fresh garlic and basil because it’s the best flavor in any dish. I love it myself!
Favorite kitchen utensil? Why? My knife. I couldn’t do anything without it.
What is your best kitchen/cooking tip? No matter how busy the dining room is, the food must
always be perfectly prepared.
How old is the building? Built in 1856. It is an historic Sussex County landmark.
What has the structure or land been in the past? It has always been a hotel and bar/restaurant.
What unique events have happened in the building? Catastrophic fire in 2006 completely destroyed the building.
Are there any unique features in the construction of the building?
Beautiful 11 room Inn each with private baths, a beautifully decorated dining room and the stone-top bar.
Enjoy Fine Italian Cuisine in an
elegant but casual environment.
Bar open 12:00 Daily • Happy Hour Mon. - Fri. 4 - 6 pm Drink Specials
Open for Lunch • Mon. - Sat. 12 - 4 pm
Serving Dinner Mon. - Sat. 4 - 10 pm • Sunday 1 - 10 pm
Private parties available up to 60 people
Lunch or Dinner • Catering Available
136 Main St., Andover, NJ • 973-786-0049 Inn • 973-786-0050 Restaurant
Visit our website www.theandoverinn.com for our history, photos and the Tavern’s Menu
Hayek’s Market, Newton
Featured Chef: THOMAS O’BRIEN
Establishment:
Hayek’s
Featured Chef:
Thomas O’Brien
It was the camaraderie of Jack & Chef Michael at Feher’s Country Inn that
moved towards Johnson & Wales.
Blueberry pancakes at the age of 7.
When did you know that you wanted to be a chef?
When I was a senior at Newton High School and was accepted to
Johnson & Wales.
My mom - when the Yorkshire pudding came out of the oven, it
was time to eat!
Butter - it’s a natural.
Favorite kitchen utensil? Why?
Whisk - I like to stir things up.
Keep it fresh & have fun.
Does your establishment serve
a signature drink or dessert?
If yes, what is it?
TT’s Carrot Cake & Pies.
Page 19
Page 20
Your Special Occasion is Our Specialty
* Appetizerss *
* H ott E ntreess *
Pumpernickel Bread Bowl Stuffed with Spinach Dip
1 lb Loaf: $15.95
4 lb Loaf: $34.95
Peronaa Farmss Smokedd Salmon ~With Cocktail Bread, Cream
Cheese, Chopped Egg, Onion, & Capers.
1/2 Side - $55.95 Full Side - $99.95
Hayek’ss Deviledd Ham
m & Egg
Small - $19.95 Medium - $29.95 Large - $49.95
Authenticc Italiann Antipasta ~ Selection of Imported Meats &
Cheeses on a Bed of Romaine w/ Marinated Vegetables & Assorted
Olives
Asparaguss Rolls ~ Seasoned Chilled Asparagus wrapped w/
Imported Mascarpone & Proscuito
$1.00 ea 25 Minimum
Stuffedd Belgium
m Endivee Leaves ~ With Walnut Cream Cheese
and/or Pesto Shrimp
$1.25 ea 20 Minimum
Shrimpp Cocktaill Platter ~ Store Cooked White Jumbo Shrimp
w/ Homemade Cocktail Sauce
100 pc. $99.95
50 pc. $50.95
Assortedd Fruitt Platter ~Fresh Watermelon, Honeydew,
Cantaloupe, & Pineapple w/ Pistachio Dip
Small - 24.95 Medium - $49.95 Large - $59.95
Fruitt & Cheesee Platter ~Seasonal Fruit with Pistachio Dip
accompanied with Domestic & Imported Cheese
Cheesee Platter ~Assorted Cubed Domestic & Imported Cheese
with Fancy Crackers & Pepperoni
Assortedd Vegetablee Platter ~Seasonal Vegetables with Vegetable
Sour Cream
Italiann Grilledd Vegetablee Platterr ~ Roasted Peppers,
Mushrooms, Artichokes, Eggplant, & Squash w/ Calamata Olives,
Fresh Mozzarella, & Sundried Tomatoes
Picklee & Olivee Platterr ~ Green & Black Olives, Roasted Red
Peppers, Pickles, & Other Favorites
* Hott Appetizerss *
Minii Crabb Cakes ~Homemade Crab Cakes with Artichoke
Remoulade
$2.49 ea.
Mushroomss ~ Stuffed with Crab Meat or Spinach, Sausage, &
Asiago.
6 For $5.99
.95
Bakedd Stuffedd Clams
$19 per Dozen
Shrimpp & Crabb Springg Rolls ~ with Oriental Dipping Sauce 1/2
Pan - $49.95 (48 pc)
Minii Reuben
~Shredded Corned Beef, Sauerkraut,
Russian Dressing, & Swiss Cheese.”
1/2 Pan
.95
(contains 12) - $12 Full Tray (contains 28) - $29.95
* Saladss *
Price Includes Salad Dressing
Medium
serves 8-12
Caesar Salad
$19.95
w/ Grilled Chicken
$29.95
w/ Grilled Shrimp
$29.95
Garden Salad
$19.95
Large
serves 16-24
$24.95
$44.95
$44.95
$29.95
Half Tray
Full Tray
Serves 8-12 Serves 16-24
Beeff
Boneless Beef Short Ribs/Brown Sauce $29.95
Meatballs
$29.95
Swedish Meatballs
$29.95
Roast Beef with Gravy
$39.95
Beef Wellington
$12.95 ea.
Homemadee Gravy
Shitake Mushroom Gravy
$6.99 QT
Pinot Noir Demi Glaze
$6.99 QT
Turkey Gravy
$5.99 QT
Chicken
Chicken with Cavatelli
$39.95
Chicken Cacciatore
$39.95
Chicken Marsalla
$39.95
Chicken Parm.
$39.95
Buffalo Wings
$29.95
Chicken Scampi
$39.95
Chicken Stir Fry with Veggies
$39.95
Country Fried Chicken Pieces (24 CT) $24.95
Honey BBQ Chicken Tenders
$35.95
Honey Lemon Chicken Tenders
$35.95
Lemon Chicken Breast
$39.95
Stuffed Chicken Breast
$39.95
Champagne Chicken
$39.95
Pasta
Cavatelli with Broccoli
$35.95
Baked Ziti
$29.95
Eggplant Parm.
$35.95
Fettuccini Alfredo
$35.95
Manicotti
$35.95
Meat Lasagna
$35.95
Ravioli
$35.95
Stuffed Shells
$35.95
Tortellini Alfredo
$35.95
Veggie Lasagna
$35.95
Pork
BBQ Spare Ribs
$29.95
Sausage & Peppers
$29.95
Whole Pigs (20-120 lbs.)
Market Price
Boneless Hams Sliced & Tied (10-12 lbs.)
Heat & Serve
$4.99 lb.
Seafood
Seafood Primavera
over Penne Pasta
$39.95
Shrimp Scampi
over Penne Pasta
$39.95
Veall
Veal Marsalla
$39.95
Veal Parm.
$39.95
Sidee Dishes
Buttered Noodles
$15.95
Steamed Veggies
$20.95
Roasted Veggies
$20.95
Herbed Stuffing
$19.95
Homemade Mashed Potatoes
$15.95
Scalloped Potatoes
$20.95
Stuffed Baked Potatoes
$2.49 ea.
Pasta Primavera
$25.95
White Rice
$15.95
Wild Rice
$20.95
$59.00
$59.00
$59.00
$79.00
$79.00
$79.00
$79.00
$79.00
$59.00
$79.00
$79.00
$69.00
$69.00
$79.00
$79.00
$79.00
$69.00
$59.90
$69.00
$69.00
$69.00
$69.00
$69.00
$69.00
$69.00
$69.00
$59.00
$59.00
$79.00
$79.00
$79.00
$79.00
$30.00
$40.00
$40.00
$39.00
$30.00
$40.00
$49.00
$30.00
$40.00
* Sandwichh Platterss *
Fingerr Sandwichh Platter
~An Array of Mini Croissant & Artisan Rolls filled with an Assortment of Ham, Turkey,
Store Roasted Beef, and Salami. Served with Cheese, Lettuce, & Tomatoes.
Condiments on the side. Garnished with Pickles & Olives. $2.99 per Sandwich
Delii Sandwichh Saladss Platter
~ Mini Croissants filled with Store Made Chicken, Egg, Tuna, Ham, & Seafood Salads
served with Lettuce & Tomato. Garnished with Pickles & Olives. $2.99 per Sandwich
Assortedd Sandwichh Platter
~Store Roasted Beef, Turkey, & Ham Freshly Sliced and Served on Assorted Breads
with American, Swiss, & Provolone Cheeses, Lettuce, & Tomato. Condiments on
the Side. Garnished with Pickles & Olives. $5.99 per Sandwich
Italiann Hoagiee Platter
~Salami, Ham, Provolone, Lettuce, Tomato, Onion, Olive Oil, Red Wine Vinegar,
& Oregano on Italian Hoagie Bread cut into Quarters. Garnished with Pickles & Olives.
$6.99 per Sandwich
Mediterraneann Sandwichh Platters
~ Your Choice of One or All Three:
1) Marinated Grilled Chicken, Fire Roasted Peppers, Romaine, Red Onion & Aioli
on Ciabatta Bread. $6.99 per Sandwich
2) Grilled Eggplant, Fresh Mozzarella, Tomato, Pesto, Mayo on Pamella Bread.
$5.99 per Sandwich
3) Hummus, Lettuce, Tomato, Red Onion, & Olives in Pitas. $4.99 per Sandwich
Delii Sloppyy Joee Platter
~ Three Slices of Marble Rye with an Assortment of Freshly Sliced Ham, Turkey,
& Store Roasted Beef with Russian Dressing, Homemade Cole Slaw, Lettuce, and
Swiss Cheese. Garnished with Pickles & Olives. $6.49 per Sandwich
Clubb Sandwichh Platters
~ Three Slices of Assorted Breads with an Array of Store Roasted Roast Beef, Ham,
& Turkey with Bacon, Lettuce, & Tomatoes. Condiments on the Side.
Garnished with Pickles & Olives. $6.49 per Sandwich
Wrapp Platter
~ Assorted Wraps Rolled Around Your Choice of
Roast Beef Rancher Wrap
~ Store Roast Beef with Bacon, Horseradish Mustard Spread & Cheddar Cheese
Everyone’s Favorite Turkey Wrap
~ Turkey Breast with Cranberry Spread & Swiss Cheese
American Classic Ham Wrap
~ Thin Sliced Ham with Mustard Spread and American Cheese
Greek Chicken Salad Wrap
~ Seasoned grilled chicken, Romaine Lettuce, Cucumber Slices, Fetta Cheese, Red
Onion,
Calamata olives, & lemon Vinaigrette Dressing.
Veggie Wrap
~ Lettuce, Tomato, Carrots, Cucumber Slices, Peppers & Vinaigrette
**All Served with Lettuce, Tomato, & Bacon. $6.99 per Wrap
* Coldd Cutss Platterr *
Originall Platter
~ Boar’s Head Ham, Genoa Salami, & Homemade Roast Beef , Land O Lakes American
& Boar’s Head Swiss Cheese. Garnished with Pickles & Olives. Condiments on the Side.
Boar’ss Headd Delii Platter
~ Oven Gold Turkey, Corned Beef, Pastrami, & Black Forest Ham,
with Provolone, American, & Swiss Cheeses. Garnished with Pickles & Olives.
$4.99 pp or $6.99 pp served w/salads & bread
* Giantt Subss *
* Sub Roll also Available in any Letter or Number*
3, 4, & 6 Foot!!!”
* Serves Approximately 5 people per Ft *
Chickenn Italiano
~ Our Grilled Chicken Breast Topped with Fresh Mozzarella, Pesto Sauce, Sweet Peppers,
and Romaine Lettuce. $15.95 per Ft.
Thee Vegetarian
~ Grilled Zucchini & Eggplant, Red & Green Peppers, and Mushrooms.
Vinaigrette Dressing on the Side. $15.95 per Ft.
Thee Italiano
~ Ham, Genoa Salami, Provolone, Shredded Lettuce, & Tomatoes. Onions & Sub
Dressing on the Side. $13.95 per Ft.
Thee Gourmet
~ Roast Beef, Virginia Ham, Turkey Breast, Domestic Swiss Cheese, Stone Ground
Mustard, Shredded Lettuce, Tomatoes, Olives, & Pickles. $15.95 per Ft.
* Cookiee Platterr *
Smalll - $24 .95
Medium
m - $39 .95
Largee - $49 .95

Sunday, March 20, 2011

Transcription

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