Search Results for: "monmouth meats"

RED BANK: CRAFTS SHOPS, RESTAURANT OPEN

Anne Hamilton of All Things Local chats last week with Susan Folta, of the Monmouth County Economic Development office’s Made in Monmouth program. (Photo by John T. Ward. Click to enlarge.)

By JOHN T. WARD

retail churn smallNot one but two craft shops, both featuring the work of local artisans, plan to open in downtown Red Bank this weekend.

Also in this edition of redbankgreen‘s Retail Churn: a seven-day-a week Mexican restaurant with loco hours opens for business, and a chain sub shop unplugs the meat slicer after just a year in town.

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RED BANK: KEEPING IT ALL UNDER ONE ROOF

Butcher Stew Goldstein is the new owner of 110 Monmouth Street, where Max Olivera and Alberto Bautista, below, plan to open a restaurant called El Azteca Grill next door to Monmouth Meats. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

With a butcher shop, recording studio and, until recently, a restaurant under its roof, 110 Monmouth Street could serve as a neat little microcosm of downtown Red Bank.

Now, with butcher Stew Goldstein‘s recent acquisition of the modest-sized two-story brick building, plus a deal to fill the first-floor restaurant vacancy with a new Mexican-American eatery, the tableau seems to have been secured for the foreseeable future.

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JEWISH NEW YEAR: A GOURMET ROUNDUP

090915roshhashana3Three light dessert cakes from Antoinette Boulangerie, above, and a box of honeybee and apple cake pops from Lil Cutie Pops make tasteful gifts.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

090915roshhashana4Delectable and symbolic foods for Rosh Hashanah, a celebration of the Jewish New Year that begins at sundown on Sunday are popping up all around the Greater Green.

Preparing a holiday dinner for a few or many, finding the right ingredients and cooking all day can often take the fun out of the feast. PieHole has done some of the legwork for you, rounding up sources for pre-made dinners, desserts, hostess gifts and basics for a sweet new year.

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RED BANK: WTF? UPS ITS OWN CHALLENGE

unterman orderingJason Unterman keeping the lunch tab low at Jr’s Burgers in Red Bank. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumWhether it’s sticking to locally-sourced produce or trying to avoid gluten, it’s not uncommon for people to set food-related goals.

As previously reported by PieHole, Jason Unterman has imposed another kind of limit on himself: eating at a different lunch spot somewhere on the Greater Red Bank Green every week, and trying to keep the tab under $10. But the developer at Red Bank-based Defined Logic has managed to lead his colleagues on more than 200 such outings, and has the blog to prove it.

Now, with some changes to the endeavor he calls WTF? –  for Where’s the Food? – Unterman met with PieHole at Jr’s Burgers on West Front Street recently to share some of the wisdom he’s gleaned after all those restaurant meals.

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RED BANK: PAID PARKING PLAN TABLED

rb council 031115Business owner David Prown pleads his case to Councilman Art Murphy Wednesday night. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

HOT-TOPIC_03The Red Bank council put off a vote on a plan to expand the paid parking zone in the central business district after calls by merchants and residents for enforcement of existing law Wednesday night.

The objections to the expansion plan came despite a move by the council to enable 15-minute parking in the expansion district west of Maple Avenue.

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RED BANK: PARKING PLAN MAY BE TWEAKED

rb monmouth st 031015An ordinance scheduled for a vote Wednesday night would expand paid parking on Monmouth Street and part of Bridge Avenue. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

HOT-TOPIC_03Following objections by merchants, a proposed expansion of Red Bank’s paid parking zone may be modified, said Mayor Pasquale Menna.

The plan, scheduled for an adoption vote Wednesday evening, could be altered to include some short-term parking spaces for customers of stores and other businesses west of Maple Avenue, Menna told redbankgreen Tuesday.

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RED BANK: METER PLAN FACES PUSHBACK

rb monmouth 022415 1Merchants along the western stretch of Monmouth Street say paid parking would hurt business. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

HOT-TOPIC_03A proposal to expand paid parking in central Red Bank ran into both expected and unexpected opposition Wednesday.

Expected: The ire of affected store owners.

Unexpected: Democratic Councilman Ed Zipprich joining his frequent sparring partner, Republican Councilwoman Cindy Burnham, in opposing the introduction of a measure to enable the change.

“I’m really infuriated by this pay station business,” David Prown, of Prown’s Home Improvements, told the council. “My experience tells me this is a done deal.”

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RHODE BANK: STUFFIES FOR THE SUPER BOWL

chowdahousePieHole checks in with Rhode Island’s embassy in Red Bank, the Chowda House, to speak with chef Glenn Kovacs about stuffies. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels smallDespite being the smallest of the six states that make up New England, the breadth of unique, hyperlocal culinary contributions from Rhode Island make it a great place to look for inspiration for Super Bowl Sunday’s menu items.

The foods that are sure to make a Rhode Islanders’ mouth water that you’ve probably never heard of include hot wieners, the spinach pie and pizza strips, all polished off with a coffee milk.

But with a nod to the Patriots’ presence in the big game, the one Rhode Island food we’ve got our eyes on for this Super Bowl is the stuffed quahog, aka stuffie.

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BUTCHERS TALK TURKEY BREASTS

turkey The Green’s butchers suggest customers get their Thanksgiving orders in by this Thursday. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

With Thanksgiving just over a week away, ’tis the season to talk turkey with a couple of The Green’s butchers.

PieHole checked in with Red Bank’s Citarella’s Market and Monmouth Meats and came away with a well-rounded education on breasts.

We learned, for one thing, that not everyone needs a whole turkey for Thanksgiving.

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SOUP’S ON, AND GOOD TO GO

111014 zaitooni 2Laudy Hage of Zaitooni Deli with a quart of her popular lentil soup. Below, the vegan Mediterranean eggplant soup from Healthy Habits Natural Foods. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

111014 soup healthSoup is hot this time of year, as a go-to meal for dinner, a spicy, flavorful lunch, or a soul-warming remedy for what ails you.

It’s also an affordable takeout item to grab when that holiday rush kicks in.

PieHole is here to give you a round-up of restaurants and delis on the Green that have soup simmering and ready to be ladled into containers just for you. Carnivore, vegetarian or vegan, we’ve got you covered.

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LARDER: FOR TRUE BACON, VISIT A BUTCHER

bacon_kyle_citarellas2 Kyle Powell at Citarella’s Market in Red Bank shows PieHole some real-deal bacon. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

LARDER-270_100414No food is more debased than bacon. Certainly other food crimes abound: eggs are regularly subject to the atrocity of having their yolks forcibly removed before being whipped into the horror known as an egg-white omelet, or an enterprising chef may serve a mid-winter Caprese salad with a mealy, flavorless, pink imposter of a tomato.

But bacon — mankind’s crowing alchemic achievement of pig and smoke; indeed our pinnacle of pork preservation — is subject to a constellation of abuses on flagrant display at grocery stores on the Green and beyond.

Refrigerator cases scream with nightmares like “turkey bacon” or “pre-cooked bacon” (which frankly sounds like an Orwellian conceit to save us from the “trouble” of making bacon — these same hucksters are no doubt working on a way to bring babies into the world without the “trouble” of sex.) Read More »

RED BANK: CHILI WITH A LOT OF SOUL

101114 jbjchili24Stuart Jensen and Vinnie Sarullo of Navesink Hook and Ladder with their potful of chili at JBJ Soul Kitchen’s chili cook-off. Below, Union Beach Fire Company’s entry won first place.  (Photo by Susan Ericson. Click to enlarge)

[See clarification below]

By SUSAN ERICSON

101114 chili6Firetrucks and EMS vehicles crowded the area of the JBJ Soul Kitchen in Red Bank this weekend, but the only thing on fire was taste buds.

Kicking off its three-year anniversary, the pay-what-you-can Monmouth Street restaurant hosted a chili cook-off Saturday, inviting local firefighters and EMS squads to serve up their fiery best.

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RED BANK: BRISKET SMOKED TO THE HEAVENS

broschart smoking meat 6Scott Broschart preps a 15-pound beef brisket for the smoker as his wife, Gina Roselle-Broschart, looks on. Below, PieHole enjoyed a late afternoon lunch of brisket in Broschart’s backyard. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

broschart smoking meat 2Scott Broschart dropped PieHole an email recently saying he was going to put a big piece of meat in the smoker out behind his house in Red Bank. Would we care to stop by?

Texas-style  barbecue isn’t often successful here on the Green, but we’d heard from several eaters around town about Broschart’s skills. So a few minutes later, we were making plans to meet up at Broschart’s house on Hudson Avenue.

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BELIEVE IT: RUNA TO OPEN IN RED BANK

runa 082114 2At Runa: a quinoa croquette appetizer topped with avocado, heirloom tomato and aji amarillo pepper. Runa owner and chef Marita Lynn, below.  (Click to enlarge)

By JOHN T. WARD

marita lynn 082114The runway to Runa turned out to be long and bumpy, but Red Bank’s first Peruvian restaurant is finally about to open.

Really, definitely this time, says owner Marita Lynn.

The Monmouth Street eatery, which has been “coming soon” for two years, is set to soft-open by August 30, Lynn told redbankgreen Thursday, shortly after clearing one of her final inspections by the borough.

What took so long?

“I had the wrong perception of what it takes to open a restaurant,” Lynn said, standing in the brightly painted, 44-seat BYOB-er. She calls the interim “a great learning experience and a personal journey.”

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RED BANK: BASIE EXCITES THE APPETITE

basie appetite 2013 16Scenes from the 2013 inaugural ‘Appetite’ event, which returns to the patio and stage of the Basie this weekend. (Photos by Peter Lindner. Click to enlarge)

basie appetite 2013 10Its famous stage has hosted everything from Hollywood royalty and hall of fame rockers to high school revues — but Red Bank’s Count Basie Theatre seems to have hit upon a fresh recipe for success, with the new breed of live shows built around celebrity chefs.

Such culinary cable stars as Bobby Flay, Ina Garten, Robert Irvine and “Cake Boss” Buddy Valastro have done boffo box office at the Basie. And with the arrival of this weekend’s ‘Appetite: A Gastronomic Experience,’ casual fans and full-fledged foodies can feast on a two-night/two-day excursion that’s highlighted by two superstars of the video-victuals circuit.

A four-course affair running from Friday night through Sunday afternoon, the second annual edition of Appetite also features tie-ins to the good works of some popular hometown favorites.

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RED BANK: SIGN CRACKDOWN SPARKS IRE

RB signs 061214 1Neon signs in store windows at the City Centre strip mall on White Street. Cluck U Chicken, above left, got a warning, but Psychic Advisor Gina on Monmouth Street, below, did not, according to borough records. (Photos by John T. Ward. Click to enlarge)

By JOHN T. WARD

rb neon 061714A recent crackdown on neon and other illuminated signs that lit up the business community with outrage prompted Red Bank officials to pull the plug on enforcement Wednesday night.

The blitz came to light at the bimonthly meeting of the mayor and council, when Councilman Mike DuPont said he had been besieged with complaints by merchants and restaurateurs over warning letters for signs some of them have had in their windows for decades.

“Many of the restaurants I visited complained bitterly,” said DuPont. “I heard all about it.”

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RED BANK: MUSTARD IN A STEIN? JAWOHL!

mustard 061214Alstertor Düsseldorf Style Mustard comes in a 250-mililiter beer stein.  (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

morsels medium“Crisp clean and sharp taste, this smooth German mustard is a classic.”

So says the website of – we kid you not – the National Mustard Museum (“Home to the World’s Largest Collection of Mustards and Mustard Memorabilia”) in Middleton, Wisconsin, about Alstertor Düsseldorf Style Mustard.

We found this appealing little curio of a condiment in neither Wisconsin nor Düsseldorf, but atop the meat case at Monmouth Meats in Red Bank.

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RED BANK: FIRST CUT IS THE BEEFIEST

rib end steak stew monmouth meatsYou’re not likely to find this first cut, bone-in chuck steak shrink-wrapped in your grocer’s meat case. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumAs grilling season heats up, PieHole is checking in with area butchers to see what special cuts they like to set aside for themselves to bring home and put on their grills.

This week’s pick is a chuck steak, but you want to make sure to specify “first cut, bone-in,” says Stew Goldstein of Monmouth Meats in Red Bank.

“At $4.99 a pound, first cut bone-in chuck steak is great for the grill,” says Goldstein.

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PIEHOLE: MEAT, VEGANS AND BURRITOS

Stew Goldstein at Monmouth Meats with a special cut of pork loin for the grillPieHole has been checking in with area butchers to learn what they bring home for their grills. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

redbankgreen’s PieHole is all about local food and drink. If you haven’t liked us on Facebook yet or followed us on Twitter, you may have missed some of these recent stories…

 

RED BANK: HEAVEN FOR UNDER $4 A POUND

Stew Goldstein at Monmouth Meats with a special cut of pork loin for the grillMonmouth Street’s man of meats, Stew Goldstein shows off special cut of pork loin for the grill. (Photo by Jim Willis. Click to enlarge) By JIM WILLIS morsels medium

As grilling season heats up, PieHole is checking in with area butchers to find out what special cuts they like to set aside for themselves for home grilling. You are not going to find any of their selections shrink-wrapped in your local grocery store’s meat case.

In fact, lesser-known cuts like these are exactly the reason PieHole prefers to shop at the Green’s local butchers: affordable, great-tasting cuts that we’ve never heard of before. Read More »

RED BANK: WHAT’S ON THE BUTCHER’S GRILL?

stew_grill_cutsA good butcher can carve out tasty, affordable cuts for the grill, like this well-marbleized cut of boneless short rib from Monmouth Meats in Red Bank. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

PieHole does not abide by the belief that there is a grilling season, per se.

The presence of snow, rain or an arctic blast simply means we adjust our wardrobe along with our cooking time while  monitoring for flare-ups enroute to the perfect 45-degree grill marks.

That said, this weekend’s weather should allow for shorts and t-shirts while manning the grill. And that means it’s as good a time as any to check in with a few of the Green’s butchers about their favorite under-appreciated – and more affordable – cuts of meat for grilling.

We’ll begin with Stew Goldstein of Monmouth Meats in Red Bank.

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RUMSON: CHEFS’ TIPS FOR YOUR CORNED BEEF

corned_beef_okeefe_uragaEddie O’Keefe (left) and Molly Maguire’s chef Alfredo Uraga explain to PieHole why brined beef brisket shrinks when cooking. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

With St. Patrick’s Day less than a week away, the Green is about to go extra-Green. And as is the custom elsewhere, the Irish Diaspora here will celebrate the feast day of this Christian saint by eating…  a nice koshered Jewish brisket?

Well, sort of.

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RED BANK: MEAT AND TATERS IN THE LARDER

crockpotIt’s crockpot season, and the PieHole Larder spotted a meat-and-potatoes deal for this week.  (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

With holiday shopping and decorating for Christmas eating into PieHole‘s precious cooking time, we’re ready for some easy crockpot meals.

This week’s PieHole Larder – yes, this is the first you’re hearing about our new feature about unbeatable food bargains – brings you a pair of specials that go together like meat and potatoes.

Because, well, they are meat and potatoes.

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RED BANK: LIBRARY UNCORKS FUND DRIVE

wine_cheese_tasting 3Kristy Niro and Stephen Catania finalize the wine and cheese pairings for tonight’s event at the Red Bank Public Library, below. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

rbpl 1 102113Hunting for a few good wines to serve over the holidays can be a challenge, but expert help is available tonight at the Red Bank Public Library.

The Foundation for the Red Bank Public Library is holding a holiday wine tasting benefit from 7 to 9:30 p.m. at the West Front Street facility.

“There are so many things going on on the Thanksgiving table,” says Kristy Niro of Rumson, aka the Cork Maven. “People can have a difficult time finding a wine that’s going to go with the turkey but not going to clash with their wild mushroom barley stuffing or their cranberry dish.”

Guests will be able to sample four holiday wine suggestions and some expertly paired cheeses as well.

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RED BANK: GETTING FRESH WITH TURKEY

turkey

The sign outside Citarella’s Market in Red Bank says it all. If you want a fresh turkey, the clock is ticking. Below, Kristian Bauman, meat manager at Sickles Market in Little Silver. (Photos by Jim Willis. Click to enlarge)

By JIM WILLIS

Kristian BaumanThanksgiving is less than three weeks away, and so now is the time to think about where you’re going to get your turkey for the big day.

If possible, you’re going to want to go with a fresh bird, not one that’s been doing hard, cold time frozen away in some industrial freezer.

“Sometimes those turkeys have been in the supermarket’s freezer for a year or so,” says Stew Goldstein, of Monmouth Meats in Red Bank. “The stores buy when the price is low, and then keep the birds in their freezers ’til it’s time to sell them. Who knows really how long it’s been in there?”

One thing dinner tables around the Red Bank Green can be thankful for is the number of options we have for getting fresh turkeys. Piehole checked in with three shops to talk fresh turkey.

 

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