Turkey meatballs in pomodoro sauce, shaved brussel sprout salad and sweet potato and asparagus quiche from the Healthy Palate. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Let’s just say that several seasons of culinary indulgence have PieHole seeking healthier lunch alternatives. Fortunately, there are oodles of options on the Greater Red Bank Green to choose from.
This week, we made our way to the Healthy Palate in Little Silver, where everything is organic, dairy- and gluten-free. Owner, chef and “certified eating psychology coach” Jennifer Asfar filled us in on the details of eating clean. More →
A “Stupid Cupid” from Playa Bowls. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
From the day it opened last month, Playa Bowls in Red Bank has drawn long lines of teens and tweens waiting to get inside, and the after-school and weekend mania hasn’t let up. This might give the impressions that one, it’s a place for kids, and two, that it’s a fad.
Time will tell if the craze lasts, but on the coldest day of the year so far, What’s For Lunch paid its first visit to the West Front Street business and found a full house of mixed-age customers at midday. Manager Robin Krieger tells us that many are employees of Riverview Medical Center, just two blocks east.
The vegan, one of the many selections on the menu at Earth Pizza, below. (Photos by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
When Paul and Lisa Finkler opened a Pizza Fusion franchise in Red Bank in 2010, they may not have foreseen the niche their restaurant would fill. But the Broad Street restaurant was an immediate draw, and soon customers were asking for more gluten-free and vegan dishes.
Three years ago, tired of the parent company’s rules on menu changes, the Finklers bought out their contract, redubbed the restaurant Earth Pizza and did as asked. More →
Chef 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)
A passerby checks out the desserts at Posh Pop. (Photos by Stacie Fanelli. Click to enlarge)
By DANIELLE TEPPER
His high school sweethearts Krizha Bayacbacao and Matthew Pytel had always dreamed of becoming entrepreneurs. Now, just a year out of college, they’ve already taken an online business to the street.
Their story, culminating with last week’s launch of Posh Pop Bakeshop on Broad Street in Red Bank, begins with a birthday cake.
Pytel, 22, has Celiac disease, which is a gluten intolerance distinct from an allergy that prevents him from being able to enjoy most sweet treats. To address this, Bayacbacao started experimenting with recipes while she and Pytel were students at Kean University, and made him a gluten-free cannoli cake.
She was so proud of it, said Pytel. It was one of the first things she made. I love cannoli, so it was chocolate cake with cannoli filling and strawberries on top. It was delicious. That night, we sat down and she was like, Why dont we just throw something together and see what happens?
What they threw together was a website touting gluten-free baked goods, and as luck would have it, it became a little website that could.