Search Results for: Kitch Organic

RED BANK: LOCAL SMOKE BBQ PLANS OPENING

delfini 091615 1Local Smoke BBQ plans to fire up its smoker in a building last rented by Delfini. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

Rcsm2_010508Nearly two years after deciding that downtown Red Bank wasn’t for him, a highly regarded barbecue master plans to open a restaurant on the edge of town.

Local Smoke BBQ, which bailed from a possible Broad Street deal in 2014, will now set up its smoker in the former Delfini Gourmet Catering space at the corner of West Front Street and Rector Place/Shrewsbury Avenue, owner Steve Raab tells redbankgreen’s Retail Churn.

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RED BANK: BRANNIGAN’S MAKEOVER APPROVED

Brannigan's 110215Branningan’s plans to add a two-tiered deck, complete with an open-air tower at the north end, and an outdoor bar, seen at above left. Below, the property as it appeared in July. (Click to enlarge)

By JOHN T. WARD

brannigan's 071915Wait: the drawing above shows Brannigan’s Bar & Grill?

Believe it, barhoppers. A beloved Red Bank dive is about to get a makeover that will enable imbibers and — yes — diners to take advantage of great park and river views, thanks to unanimous planning board approval Monday night.
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CHURN: 10TH AVE. NEARS OPENING DATE

10th ave 071415 1Signage is now up at 10th Ave. Burrito on West Front Street. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallWith the restaurantization of Red Bank in full swing, this edition of redbankgreen‘s Retail Churn serves up a groaning board of food news.

• The long wait for 10th Ave. Burrito Company is nearly over.

Sicilia Ristorante on Broad Street has a new owner, and he’s planning to split the business in two, sort of.

Details, and some assorted table scraps, are just around the corner.
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RED BANK: HIP & HUMBLE HOPS

26 monmouth 082614Chairs and a ladder claimed a parking space for Hip & Humble’s departure last week. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallHaving tried three storefronts downtown, imported furniture retailer Hip & Humble Home has called it quits on Red Bank.

redbankgreen‘s Retail Churn also has updates on Tim McLoone’s planned Broad Street restaurant; a proposed take-out-and-delivery-only organic restaurant on Leighton Avenue; and Ray Rapcavage’s proposed market and homes on Harding Road – all just after the “read more.”

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RED BANK: CATCH TO TAKE GOTHAM SPACE

Catch will relocate from its present spot at 9 Broad Street to the home of Gotham, five doors away, and will be replaced by a Mexican restaurant. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

This edition of redbankgreen‘s Retail Churn has a plateful of news from the Red Bank food scene, with two food-related businesses closing, one moving and another opening.

Also: pet acupuncture.

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RED BANK: A REFILL FOR EMPTY BOWLS

Press release from JBJ Soul Kitchen 

Bowls will once again bloom in the gardens of the JBJ Soul Kitchen the weekend of May 20 and 21, when the Empty Bowls Project returns to 207 Monmouth Street. With the motto Every Bowl Feeds a Soul, the event brings together artists, teens, and community members to help raise awareness of hunger in our area.

This is the third year that hundreds of handmade bowls in every shape, size, and color will be on display in the organic garden of the Soul Kitchen. Before the event, the Monmouth Arts Teen Arts Festival and Art Alliance of Monmouth County create the many bowls. On Saturday, May 20 and Sunday, May 21, patrons may select a bowl for a $20 donation, and, while supplies last, receive a canvas Monmouth Arts tote to carry their bowl home.

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WHAT’S FOR LUNCH? HOWLING GOOD PIZZA

012417lupo1A “Grandma” pie fresh from the oven at Lupo Pizzeria. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?A sign cut out in the shape of howling wolf hangs at the corner of the building that’s home to the brand-new Lupo Pizzeria in Fair Haven, named in honor of a great-grandmother whose last name means “wolf” in Italian.

So of course, feeling a bit like Red Riding Hood, PieHole had to try the “Grandma” pie.

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WHAT’S FOR LUNCH? BEST OF 2016

091316redrock3Duck confit tater tots from Red Rock Tap + Grill. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?Soul-satisfying soups, beefy burgers, crusty pizzas…

From a year’s worth of lunches good, bad and inedible, PieHole‘s What’s For Lunch? feature picks the Top 10 of 2016.

Click to restaurant names to see complete individual reviews.
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WHAT’S FOR LUNCH? A SLOW-PACED GRAZE

110816graze3Vegetarian choices on the lunch menu at Graze include bourbon-glazed carrot soup and a mac-and-cheese casserole.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?This past summer, Laercio “Chef Junior” Chamon finally fulfilled his goal of turning Zoe Bistro, which he acquired a year earlier, into Graze.

Now once again open for lunch, the Little Silver restaurant is luxuriously relaxed in pace, aesthetic and culinary concept, even as kitchen staffers thrive on challenging themselves to come up with dishes with a surprising twist.

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RED BANK: BUY A BOWL, FEED A SOUL


bowls 4
An artist at work on a bowl for the event, and a sampling of the bowls available for purchase, below.
 (Photos by Bob McKay. Click to enlarge)

bowls 3For the second year in a row, the Red Bank-based Art Alliance of Monmouth County will host its Empty Bowls Project at JBJ Soul Kitchen this weekend.

A joint fundraiser to benefit Soul Kitchen and the alliance, the event features a sale of one-of-a-kind, locally made ceramic bowls.

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RED BANK: EVERY BOWL FEEDS A SOUL

jbj-soul-kitchen-101911-500x375Press release from Art Alliance of Monmouth County

The weekend of May 14 and 15 is going to be beautiful, no matter what the weather. On that Saturday and Sunday, all Monmouth County residents and visitors are invited to take part in the Empty Bowls Project, a joint fundraiser to benefit the JBJ Soul Kitchen and the Art Alliance of Monmouth County, in collaboration with Monmouth County Arts Council’s Teen Arts Festival.

The event will take place in the organic gardens of Soul Kitchen at 207 Monmouth Street, Red Bank. Participants make a donation of $20 and receive a “pay it forward” coupon. Their coupon entitles them to select one of the hundreds of beautiful handmade bowls, and will help to feed an in-need person at the Soul Kitchen and benefit the Art Alliance. May 14 hours are 1 to 5 p.m.; May 15 hours are 11:30 a.m. to 2:30 p.m.

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RUMSON: BBQ, BOURBON & RECYCLED AMERICA

vic rallo 032816 2Restaurateur Victor Rallo has transformed the former Molly Maguire’s Gastropub into a barbecue joint. (Photos by John T. Ward. Click to enlarge)

By JOHN T. WARD

surf bbq 032816 3With two Italian restaurants and a television show about the food and wine of Italy in his portfolio, Victor Rallo‘s latest venture might strike some as a sharp departure from his obsession with his ancestral homeland.

But Surf BBQ, which opened last week in Rumson, is simply the latest turn in a continuing quest for culinary “authenticity,” Rallo told redbankgreen in a recent interview.

“This is about the only true, historical American cuisine,” he said. “I wanted to open something great, but I wanted it to be true to its origins.”

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WHAT’S FOR LUNCH? CHICKEN FROM PAT’S

121215patsmkt2A  festive holiday display of stuffed breads at Pat’s Market, above, and the chicken parm, below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

121215patsmkt3 Pat’s Market, a butcher shop and deli on Newman Springs Road in Lincroft, sells only Bell and Evans chickens.

Because they’re raised organically, and antibiotic-free, on farms in Pennsylvania, that was all the bait PieHole needed for a quick and, maybe, healthier lunch option.

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RED BANK: THANKSGIVING SIDES AND SWEETS

111715semprecannoli1Seasonal treats from Red Bank include pumpkin-filled cannolis from Sempre Cannoli, above, and pumpkin truffles from Chocolate Works, below.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

111715chocolateworks1Whether you’re hosting a Thanksgiving dinner or you’ve been invited to a feast, making everyone happy can be tricky.

Were you asked to bring a side dish or dessert? Do you need a hostess gift? PieHole has you covered with a cornucopia of sweet treats and savory sides available in the pumpkin-tinged town of Red Bank.
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RED BANK: TOUR TOUTS ECO EFFORTS

092714 ecowalk4Michael Paul Raspanti shows off his eco-friendly organic garden during last year’s Green House Tour in Red Bank.  (Photo by Susan Ericson. Click to enlarge.)

On a first-autumn-weekend that also features Shore Paddle and the Red Bank Guinness Oyster Festival, it might be easy to overlook a quiet, grass-roots endeavor that opens some of the town’s “greenest” gardens and homes to public perusal.

But as the borough Environmental Commission points out, the public-welcome happening that’s all about the community’s future has grown by leaps and bounds since last year’s inaugural Green House Tour.

Scheduled for Saturday from 9 a.m.to 6 p.m., the newly rebranded Red Bank Garden and Eco Tour offers a self-guided excursion designed to “educate the local population on the individual and environmental benefits of incorporating sustainable living practices, and to provide residents an opportunity to build and grow together,” in the words of commission chair Frank Corrado.

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LITTLE SILVER: NEW OWNER TRANSFORMS ZOE

081315zoe2Laercio Chamon at the chef’s table at Zoe, where a large window offers a view of the kitchen. Below, an octopus and a watermelon salad.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

081315zoe4With new owner Laercio Chamon at the helm, the once Greek-centric menu Zoe Bistro in Little Silver has a jazzy bossa nova rhythm now.

At 33 years old, Chamon says he’s been working in kitchens for more than half his life, starting as a dishwasher at Doris and Ed’s in Highlands when he was 14.

“I always wanted to be a part of the line,” he tells PieHole. It’s like being behind the scenes of something you see in a movie. There’s something about the adrenaline, the rush.”

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RED BANK: A FEW HAPPY HOURS

062915birravino2Happy hour choices at Birravino included organic house wine, beer and an appetizer, while at Robinson’s Ale House, below, a martini starred.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

063015robinsonsThough it’s ubiquitous in Red Bank, happy hour – that late-afternoon, discounted bar-tab menu option – should not be taken for granted. Many states, according to the National Center for State Courts, prohibit or limit what has become a traditional time of day to meet with friends and acquaintances in New Jersey.

Although most bars and restaurants offer special deals to lure customers, you might be surprised at how differently those two or three hours are interpreted. PieHole breaks down what can be considered an early bird special for the economically minded while others might call it a snack before dinner.

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SEA BRIGHT: INSPIRATION AMONG THE WEEDS

holly hindin 051715Holly Hindin, owner of Holly Jolly Jams. Below, her dandelion jelly being readied for sale. (Photo above by John T. Ward; others by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

dandelion jelly-001Next time you find yourself lamenting a dandelion-dotted lawn, consider the culinary inspiration a jelly chef found in those annoying perennials.

Kyle Goedde sells seasonal vegetables grown at Harvest Moon Farm in Hillsborough at the Sea Bright Farmers Market every Thursday in summer. Next to his booth, Fair Havenite Holly Hindin, of Holly Jolly Jams, sells jams and jellies. Getting off to a chilly and slow start, they had plenty of down time to chat.

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LITTLE SILVER: A BETTER SALAD BAR

033115 healthfair2Chef Silvio Guzzo talks about the many cold and hot options available at Healthfair Natural and Organic Food Market, including the grab-and-go sandwiches below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

033115 heathfair5If bean sprouts and granola are all that comes to mind when you think about health food, then perhaps you haven’t been to Healthfair Natural and Organic Food Market in Little Silver lately.

A bigger-than-expected market on Branch Avenue near the Little Silver train station, Healthfair also offers a daily hot food bar, a cold salad bar, a juice bar and an organic coffee station.

On a recent weekday, right before lunch hour, the considerable parking lot was packed. Inside, customers were grabbing groceries as well as house-made meals to go.
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CHURN: SHREWSBURY TO GET FAST GREEK EATS

89 ns rd 033015Greek Eats has signed to take the corner space, at right above, at the three-store 89 Newman Springs Road, now under construction. (Photos by John T. Ward. Click to enlarge)

By JOHN T. WARD

Rcsm2_010508For about five years, Red Bank restaurateur George Lyristis has been developing an idea for a casual fast-food restaurant based on his ethnic heritage, he tells redbankgreen‘s Retail Churn.

Well, the time has come to make the concept real, he says. With the sale of their Zoe Bistro in Little Silver, effective Wednesday, Lyristis and his brothers Charlie and Taso are planning to open a new place called Greek Eats in Shrewsbury in coming months.

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LITTLE SILVER: CROP WALK TURNS 34

CROP WalkPut on your walking shoes and join the hundreds of volunteers expected to take part in the 34th annual Red Bank CROP Hunger Walk, making a “CROP circle” from RBR High School this Sunday, October 19. (File photo) 

It’s as much of an autumn tradition on the greater Red Bank Green as the Halloween Parade, the Guinness Oysterfest and the Town Lighting concert — and while it doesn’t make quite as much joyful noise as the aforementioned, the annual Red Bank CROP Hunger Walk has been a part of local life for 34 years.

As to the question of how long this public-welcome, recreational fundraiser for community food drive efforts will keep on walking the walk, the event’s website makes it abundantly clear that it “CAN’T STOP***WON’T STOP***As long as there is hunger in the world there will be CROP Walks.”

Departing from (and returning to) the parking lot of Red Bank Regional High School on Sunday afternoon, October 19, the event invites all members of the community to “join your friends, family and neighbors as we walk to end hunger one step at a time.” Hundreds of walkers, strollers and rollers of all ages are expected to take part in what’s become a multi-generational affair; a five-mile circuit (with other options for participants — read on) that gets underway, rain or shine, beginning at 2 pm.

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RBR SUMMER SLAMMERS PREP FOR SEPT.

SummerSlamStudents at Summer Slam, the month-long high school transition program for rising freshmen at RBR, participate in a hula-hoop dance courtesy of the Community YMCA.

Press release from Red Bank Regional High School

The phrase “lazy days of summer” does not apply to Red Bank Regional High School — at least in the mornings when the school is abuzz with various programs to maintain and sharpen student skills for September.

The largest program is Summer Slam, with over 90 students representing all sending towns of the regional school district.  This year marked Summer Slam’s 14th year of operation in preparing incoming freshmen for the very different world of high school. The program runs throughout the month of July, for four mornings a week. It is operated by the Source, RBR’s School-Based Youth Services program, and supervised by the Source Director Suzanne Keller. Ms. Keller is also the director of the RBR Freshman Academy, which provides continuity for the school’s newest students once they begin their high school careers.

Ms. Keller states of the program, “Summer Slam is primarily an academic program to prepare our kids for the rigors of high school and bridge the skill slide that research shows occurs during school vacations. It is also a great opportunity for kids to meet their classmates from other towns, so they will know just a few more faces, including their teachers, when the doors officially open for their first year of high school.”

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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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SEA BRIGHT: DIVE RESURFACES

christine diiorio 070114Christina Di Iorio outside her Ocean Avenue bar and restaurant, which reopens Wednesday afternoon. Below, her husband, Steven Graniero. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

steven graniero 070114To be honest, Christina Di Iorio says, she got to the point where she didn’t want to reopen Dive, the Sea Bright restaurant and bar that she and then-fiancé Steven Graniero saw nearly wiped out by Hurricane Sandy.

Their insurance company hadn’t lived up to its obligations, she said. A vendor was suing them, and they weren’t able to get any traction with the government or private lenders to restart the Ocean Avenue business. And then there’s the hard reality of two bodies of water – the Atlantic Ocean and the Shrewsbury River – just yards away, all too ready to combine forces to once again smash the town as they did on October 29, 2012.

And yet there Di Iorio was on Tuesday, putting the final touches on a completely revamped Dive for a low-key opening at 4 p.m. Wednesday.

“I agree with you: I think we’re nuts,” she told redbankgreen. “But our clients, our families, our fan base – they all embraced us. I’m doing it for them.”

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RED BANK: VENISON TACOS FOR LUNCH

huntfishfeed Volunteers served up a game-meat lunch that included venison tacos at Lunch Break on Tuesday. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

The Sportsman Channel’s Hunt.Fish.Feed outreach program volunteers were at Red Bank’s Lunch Break on Tuesday serving up deer meat.

Scott Leysath, chef and host of the channel’s “Dead Meat” program, prepared ground-venison tacos from game meat donated by hunters.

“A lot of people have misconceptions about what deer meat tastes like,” but tacos are good way to get people to try it because it’s a very forgiving dish, Leysath told redbankgreen‘s PieHole.

“They love it,” he said of the room full of diners, “and if they don’t they haven’t told me.”

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