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RED BANK: PARISH CELEBRATES PATRON SAINT

061315procession25061315sangenaro30More than 200 parishioners and friends of Saint Anthony’s Church celebrated the Feast of Saint Anthony of Padua with a procession across Red Bank and an outdoor festival Saturday.

After prayers led by Father Al Tamayo on the steps of Saint James School, marchers headed west, led by a band and Boy Scout troop 67 from Red Bank. At Saint Anthony’s, they played bocce, ate and danced while a professional aerialist showed kids how to hang upside-down and fly through the air. 

redbankgreen was on the scene, capturing the following images. (Photos by Susan Ericson. Click to enlarge)

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RED BANK: INTERNATIONAL FLAVOR RETURNS

RBIFF 042714 27Last year’s International Flavor Festival in Red Bank’s White Street parking lot served a variety of choice tidbits. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

RBIFF 042714 22With sunshine and temperatures in the 60’s in the forecast, the Red Bank International Flavour Festival should pack the White Street parking lot once again this Sunday.

The first food festival of the year in a restaurant-crazy town is like opening day for revelers and foodies alike. Seventeen or so of the borough’s finest eateries will be on hand to dispense culinary treats – savory, sweet, and exotic, including:

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RED BANK: A PROCESSION, A MASS & A FEAST

121214 St Anthony19121214 St Anthony15Hundreds of Saint Anthony’s Church parishioners held their annual procession on Red Bank’s West Side Friday night, carrying statues of Our Lady Of Guadalupe and the Virgin Mary, baskets containing the baby Jesus, and flags representing Mexico, the United States and Central and South American countries. At Saint Anthony’s, on Bridge Avenue, hundreds more waited for a mass to begin followed by a Mexican feast. (Photos by Susan Ericson. Click to enlarge)

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WHAT’S FOR LUNCH? CEBICHE AT RUNA

runa 2Lunch at Runa: cebiche two ways and chicken empanadas. Below, the fried sweet potato. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

runa 1PieHole and our frequent lunch companion rolled into Runa at about 1pm, excited to try out Red Bank’s Peruvian restaurant that opened recently after two years of gestation.

We didn’t know exactly what to expect, but had heard that fish featured prominently on the menu. So we came armed with a chilled bottle of vinho verde leftover from a recent pork belly party.

The restaurant had two other tables of lively lunch guests animatedly discussing the food that they’d just been served.

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RED BANK: SMUT AND WEED AT THE MARKET

082414 rbfarmers mktCorn smut, or huitlacoche,  for sale at the Twin Pond Farm table.   (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

morsels mediumThe Red Bank Farmers’ Market can be counted on as a great source of fresh-picked tomatoes, corn on the cob and sunflowers, all of which and more PieHole found in abundance last Sunday.

And then there were the oddball items, one of which came with an eyebrow-raising name.

“Corn smut is what it’s called,” said Jen from Twin Pond Farm in Howell,  referring to the strange amalgam on the table between us. We looked from her to the container and back, thinking maybe we didn’t hear her correctly. “Corn smut is a fungus and a delicacy that came from some blue Peruvian corn we are growing,” she added.

Returning home, we found recipes for corn smut in a Mexican cookbook, and it is, indeed, considered a delicacy. Used in a quesadilla with cheese, it isn’t that different from a mushroom.

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FAIR HAVEN: COOK, TASTE, LEARN

071614 taste technique schlossbachMarilyn Schlossbach teaching a class at Taste and Technique Cooking Studio. Below, the Cast Iron Steak Scampi she prepared. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

071416 taste technique steakA dozen guests gathered at the counter of Taste and Technique Cooking Studio on River Road in Fair Haven last week, absorbing the pearls of culinary wisdom of chef and retaurateur Marilyn Schlossbach.

Cooking studio owner Carolyn Rue has managed to bring in some of the most sought-after  local restaurant chefs, making sure that the classes are not only informative and delicious, but often entertaining.

The class, titled ‘Jersey Farm Fresh Table,’ consisted of a full dinner, cooked by Schlossbach.

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PIEHOLE: BAGELS, BURGERS AND PERUVIAN

atlantic bagel 022514Why is a bagel sandwich so cheap here? Because they make bagels. They want you to eat bagels. (Photo by John T Ward. Click to enlarge)

By JIM WILLIS

morsels medium

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