ON THE GREEN: ROSH HASHANAH TREATS

090915roshhashana3This week, PieHole shopped the Greater Red Bank Green for Rosh Hashanah eats, and came up with a selection that’s like to appeal to tastebuds of many persuasions. Take it here for the rundown to Sunday’s sundown, when the holiday commences (Photos by Susan Ericson. Click to enlarge)

 

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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ON THE GREEN: EAT YOUR HEART OUT, LOVER

021015 carlos bakery heartCarrie Zensinger shows off one of the several heart-shaped cakes available at Carlo’s Bakery in Red Bank, above. ArtSea Gallery in Sea Bright carries chocolate Kewpie dolls, below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

020715 artsea chocolate cupidWith the approach of Valentines Day, the heart swells – especially for those foodies who like their treats in the shape of a heart.

And there are plenty to set culinary hearts a-flutter, as PieHole discovered earlier this week on a tour of the Greater Red Bank Green in search of heart-shaped foods and desserts.

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CLIPPINGS: THIS ONE BAKES THE CAKE

Gina Roselle-Broschart 4CLIPPINGS_220Gina Roselle-Broschart’s first love was gymnastics. Later, she studied nutrition at Rutgers, and then attended Culinary Institute of America to become a pastry chef. Today, Roselle-Broschart’s specialty is cake decorating. Here, and in the video below, she is at work at Antoinette Boulangerie in Red Bank, where she lives with her husband, backyard beef-smoker Scott Broschart.

“I found a connection between gymnastics and cake decorating,” says Roselle-Broschart. “They both require perfection and artistic liberty at the same time.” (Photo and video by Gerda Liebmann. Check out all the Clippings from the Green here.)

 

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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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RED BANK: BOULANGERIE OPENS ART SHOW

100214 boulangerie2Exhibit No. 9 gallery owner Tom White, center, discusses the artwork now showing at Antoinette Boulangerie in Red Bank. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

100214 boulangerie5Curated art exhibits that could previously only be seen in Asbury Park at Exhibit No. 9 gallery can now also be enjoyed avec croissants and other treats onMonmouth Street in Red Bank.

Antoinette Boulangerie opened its doors last week to art and pastry lovers alike with in an exhibition titled “Dessert for the Eyes.”  The stylish opening reception, hosted by bakery owners Ayca User and her sister, Zeynep Ozdimer, featured works from around the globe, chosen by Exhibit No. 9 owners Tom and Lois White.

“The art in the gallery will change often, so it won’t always be the same thing on the walls,” User said, while guests snacked on decadent chocolate-covered strawberries and coconut macaroons.

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RED BANK: ANTOINETTE SHOWS ITS ART TOOTH

Ayc User Susan EricsonAyca User, co-owner of Monmouth Street’s Antoinette Boulangerie, has partnered with Asbury Park-based gallery Exhibit No. 9 for the first in a planned series of contemporary art events. (Photo by Susan Ericson)

Having quickly found their way to the hearts (and sweet teeth) of the community’s foodies through Antoinette Boulangerie, the artisanal bake shop that they opened in Red Bank last , sisters Ayca User and Zeynep Ozdemir were said by many to have elevated the notion of the neighborhood bakery to the realm of fine art.

In a further blurring of the lines between the contemporary and the culinary arts scene, the Boulangerie has entered into a partnership with one of the area’s newest and most acclaimed galleries, for the first in a planned series of exhibitions at the Monmouth Street storefront.

The exhibit is entitled “Dessert for the Eyes” — and it represents a collaboration with Tom White, founder and director of Exhibit No.9 on Asbury Park’s Cookman Avenue business corridor. Opening with a reception on the evening of Thursday, October 2, the group show of works by local, regional and international artists will remain on display inside Antoinette Boulangerie through December 27.

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RED BANK: CHECKING IN ON BOULANGERIE

081514 boulangerie 2Ayca User of Antoinette Boulangerie with a platter of croissants. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

morsels mediumWhat could be better than café au lait and a fresh-baked croissant? How about a coconut chocolate croissant specially made for the season?

This is just one of the delectable sweets to come out of the kitchen at Antoinette Boulangerie on Monmouth Street in Red Bank. Opened just eight months ago in the middle of a snowstorm, the French pastry shop has garnered serious attention and appreciation from the local public. It is often busy, particularly on the weekends.

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RED BANK: DISHING WITH DISH CHEF FERRANDO

anthony ferrando 020614Dish chef Anthony Ferrando tells PieHole readers where to get the best pizza in a town with a lot of options.  (Photo by John T. Ward. Click to enlarge)

By JIM WILLIS

morsels mediumUnder the weather of another snowstorm – and another bout of cabin fever – PieHole went to downtown Red Bank looking for some culinary inspiration.

We sat down with chef Anthony Ferrando of Dish, on White Street, to ask if he might suggest a few interesting meals for the home cook. We ended up getting that and a whole lot more, including some insights into his favorite food stops in town.

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RED BANK: SOOOO EXCITED FOR THE BREAD

boulangerie_opening42

East Siders Christina Dostie and Jenny Rossano made the snowy trek into downtown Red Bank this morning for the debut of Antoinette Boulangerie, the new bakery on Monmouth Street. The pair toted home bags of flaky carbs to get them through the snow day.

“We’re exited for the bread and croissants and a place to stop on the walk home from school,” says Rossano. (Photo by Jim Willis. Click to enlarge)

Check out PieHole’s Facebook page for more opening day pictures.

PIEHOLE: CHAMPAGNE, CAVIAR & FRESH BREAD

boulangerie15Sisters Zeynep Ozdemir (left) and Ayca User (center) with executive pastry chef Gina Roselle-Broschart in the Antoinette Boulangerie kitchen. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoredbankgreen’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 . . .

• Middletown’s Restaurant Nicholas owner/chef Nicholas Harary weighs in on Champagne and prosecco.

• If your New Year’s Eve parties aren’t memorable, perhaps it’s time for you to bring in some caviar. We get some guidance from Sickles Market in Little Silver.

• And if you’re like the rest of us and you’ve been dying for some fresh-baked bread, the wait is over, with the opening of Antoinette Boulangerie on Monmouth Street.

Follow the links to the stories, and check out PieHole’s Facebook page or follow its Twitter feed @RedBankPieHole for up-to-the-minute postings.