Search Results for: Kitch Organic

RED BANK: INSTANT, ‘FREEZY’ ICE CREAM

Andrew Deming makes ice cream to order with liquid nitrogen. A regular at the Red Bank Farmers Market, the Freezy Freeze truck will have a spot in the food truck court at this week’s Appetite event at Count Basie Theatre. (Video by Alexis Orlacchio. Click to enlarge)

By ALEXIS ORLACCHIO

freezy freeze 051213Sugar, spice and… liquid nitrogen? Red Bank’s Freezy Freeze is putting a chemistry-class spin on the traditional ice cream truck.

With the help of liquid nitrogen, what starts out as milk, cream and sugar quickly transforms into creamy, dense ice cream. Photographer-turned-ice cream man Andrew Deming, 37, gives his daughter, Molly, credit for his current profession and blossoming food truck.

“This is all her idea,” said Deming, who said he took the now 7-year-old into an ice cream shop that made ice cream with liquid nitrogen. “She said that being an ice cream man would be a great job, because I always get to make people happy.”

The Deming family began to make ice cream in the kitchen of their Red Bank home, and not long after, decided to bring the frozen treat to the Red Bank Farmers Market.

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RBR STUDENTS ANSWER LUNCH BREAK’S CALL

LunchBreakBBrady Kirman of Little Silver presents Lunch Break supervisor Dina Mwanza with one of several loads of fresh produce from the RBR organic culinary garden. The garden is planted and cultivated by students in the culinary arts program.  (Click to enlarge)

Press release from Red Bank Regional High School

In celebrating its 30th birthday this year, Red Bank soup kitchen Lunch Break asked the community to share any extra produce from their garden to fulfill its mission of providing healthy, fresh food to their patrons. The culinary students at Red Bank Regional (RBR) heeded the call and harvested their exquisite summer bounty in late August and early September to deliver to Lunch Break.

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RED BANK: DISHING OUT THANKSGIVING JOY

Volunteers at the soup kitchen served an estimated 1,00 meals Thursday, including 600 to the homebound, said chef Tyrone Durr.  (Click to enlarge)

By REBECCA DESFOSSE

The scene at Red Bank’s Lunch Break on Thanksgiving was enough to warm anyone’s heart – volunteers serving heaps of steaming food to those in need, who received it with smiles and words of thanks; a hustle-and-bustle kitchen serving hundreds over four hours; and a proud staff overseeing the operations.

Volunteers were not hard to come by. Executive Director Gwendolyn Love said so many would-be helpers began calling as early as September that she eventually had to cut off the list. She was so happy for each of them coming out to “pour out their love to people who need help.”

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CLASSES KEEP IT FRESH AT LUNCH BREAK


Cooking instructor Roseanne Monroe shows her cooking class the dragon fruit she picked up at the market to use as an artistic element in a dish. (Photos by Stacie Fanelli. Click to enlarge.)

By STACIE FANELLI

The small serenity garden outside Lunch Break is a quiet place for locals to relax, unwind and sometimes even nap. But Roseanne Monroe knows about a few other gems it holds: basil, garlic, chives, figs and “oodles of tomatoes,” for starters.

In the middle of the Red Bank soup kitchen’s weekly adult cooking demonstration of gazpacho last Thursday, Monroe ran low on a few herbs in the recipe. So she just stepped outside to pick what she needed straight from the ground.

“It doesn’t get fresher than that,” she said. “To me, everything that comes out of the earth that we eat has a benefit.”

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SUNDAY: MARKET ON YOUR CALENDAR

farmers-market1Red Bank’s popular farmers market makes its traditional Mother’s Day debut Sunday. (Photo by Dustin Racioppi; click to enlarge)

By DUSTIN RACIOPPI

It’s time to polish momma’s apple, locavores.

Red Bank’s ever-popular, always-growing open-air emporium, the Red Bank Farmers’ Market, returns to the blacktop of The Galleria on Mother’s Day for its 12th season of dishing out homegrown fruits, vegetables and miscellaneous wares.

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A NEW PIZZERIA, AND A RAVE FOR VIA 45

pizza-fusionPizza Fusion boasts 68 seats, and plans to offer delivery in about three weeks. (Click to enlarge)

We’ve got some Red Bank eatery news this rainy Monday, with a long-awaited organic-ingredients pizzeria opening today and a second Broad Street restaurant getting a laudatory review from New Jersey’s largest newspaper.

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McLOONE: NOT ‘MUSIC ALONE,’ BUT… YEAH

Img_3260Tim McLoone at a charity event in 2006. Always in motion, he’s seemingly everywhere this week.

By TOM CHESEK

He’s the man who explains, as he tickles the ivories in a cable commercial for the Rum Runner, his Sea Bright restaurant, that “it’s all about the music.”

But he’s also the guy who, while overseeing the myriad details of his latest restaurant opening, tells redbankgreen that “it’s a dangerous thing, predicating any business on entertainment alone.”

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Somewhere in there, apparently, is a happy medium. And Little Silver’s Tim McLoone clearly believes he’s found it, yet again, as he dials up both his culinary and entertainment ambitions with the recent launch of Tim McLoone’s Supper Club in Asbury Park, his third new dining room in as many years.

But while he continues to build out what is increasingly looking like a restaurant empire, McLoone the entertainer still seems to let pass no opportunity get all musical in front of a live audience himself. In fact, the impresario/keyboardist/vocalist once pegged by the New York Times as “the voice of New Jersey” in part for his work with the widely known feel-good Holiday Express band, is booked tonight through Friday with his ‘summer’ band, The Shirleys. (See details below).

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