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 →
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 →
Kitch Organic chef Jennifer Freeman stirs a mixture of ground turkey and vegetables while Liam Splane cuts down a flat of wheat grass. (Photos by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
In the exquisite, state-of-the-art kitchen at Kitch Organic on Leighton Avenue in Red Bank, the cooks are busy preparing some extraordinary recipes.
All the food here is gluten-free and certified-organic, but that isn’t what makes it exceptional. Health benefits aside, chef Jenny Freeman is producing meals chock-full of flavor — and she’s doing it with home-grown and carefully sourced ingredients.
The 42-year-old chef went to the Natural Gourmet Institute in New York “to learn how to help heal people through food,” she tells PieHole. “I wanted to learn good nutrition and use it in my cooking.” More →
A week later than its customary Mother’s Day opening, the Red Bank Farmers’ Market returns Sunday to kick off its 16th run through summer and fall.
Among the returning vendors – but not right away – is the nationally regarded Cinnamon Snail vegan food truck, which recently lost its rights to do curbside business in New York City over permitting issues. The Snail’s return to the farm market was uncertain, but a post on the farm market’s Facebook page says the truck is expected to be back “later this month.”
Pets are no longer allowed at the market, which is open from 9 a.m. to 2 p.m. in the parking lot of the Galleria, at West Front Street and Shrewsbury Avenue.(Photo by John T. Ward. Click to enlarge)
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)
After ordering the ban a week ago in response to a report of a dog urinating on food for sale, inspectors from the Monmouth County Regional Health Commission #1 this week informed the owners of the Galleria, which hosts the market, that restricting dogs to areas where food is not displayed would be permitted. But the idea was “deemed not to be workable,” MCRHC director Dave Henry tells redbankgreen. So now, let those puppies… sleep in. (Photo by John T. Ward. Click to enlarge)
News of the ban came within 24 hours of reports that the health commission warned vendors at the Red Bank Community Block Party on Drs. James Parker Boulevard that they would be shut down if they didn’t comply with agency rules, Mayor Pasquale Menna tells redbankgreen.
In neither case had the borough administration gotten any communication about the actions from the commission, which Menna called “unacceptable behavior.”
With snow in the forecast, it’ll still be a while before we’re getting our hands dirty. (Photo by Jim Willis. Click to enlarge)
By JIM WILLIS
Sure, your beds may still have some snow cover. But that doesn’t mean it’s too early to start planning this summer’s garden.
The Red Bank Community Garden is kicking off the the growing season with a presentation by Master Gardener Carolyn Heuser, who will speak on “Vegetable Gardening with an Organic Twist” at Red Bank Public Library.
The event is Wednesday at 7 p.m. and is open to the public.
Clarification: This event is next Wednesday, March 5th.
Chef Claudette Herring slices some of the heirloom tomatoes she and partner Lauren Phillips picked up last Sunday at the Red Bank Farmers Market. Below, Herring and Phillips at Via 45, their Broad Street restaurant. (Photos by Jim Willis. Click to enlarge)
By JIM WILLIS
“We’re going to miss the tomatoes. And the corn. The corn was so sweet this year,” chef Claudette Herring of Red Bank’s Via45 says wistfully of the change of seasons. “We’re not going to have corn like that in the winter.”
Herring and Via45 chef Lauren Phillips did some shopping at the Red Bank Farmers Market last Sunday to get a read on what’s available as we teeter from summer into fall.
The chefs suggest keeping an eye out for the last of the season’s heirloom and grape- or cherry-sized tomatoes, and found some large yellow varieties at the market.
“These tomatoes are beautiful, and they won’t be around much longer,” says Herring.
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.
The owner/chef/driver of the popular Cinnamon Snail vegetarian and organic food truck came away from Wednesday night’s borough council meeting with a pledge that the governing body would look into creating a dedicated spot near the train station that mobile food vendors could compete for.
But the location under discussion isn’t one that Sobel, the presumptive lead candidate for the license, is sold on.
Vendors of apples, fresh bread and other goodies packed up their movable feast at the Galleria and took it across the Navesink to Chris’ Landing in Middletown three weeks ago. (Click to enlarge)
When the clock ran out on the annual fresh-everything extravaganza known as the Red Bank Farmers’ Market three weeks ago, some of the vendors wondered why it had to end.
The market traditionally runs from Mother’s Day to mid-November in the parking lot of at the Galleria Red Bank shopping center. But there’s still a cornucopia of vegetables, fruits, baked goods and crafts to sell.
“We said, as this comes to an end, there will be no place for us to go,” said Laura Dardi of Red Bank, an employee of E.R. & Son Farm, a Colts Neck grower of certified organic produce. “To be cut off two weeks before Thanksgiving is at the worst possible time.”
Pizza 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.