RED BANK: FALLING INTO THANKSGIVING

Leaves on the sidewalk, tiny bulbs in the trees and golden sunshine combined to create a lovely autumn vignette on Monmouth Street in Red Bank Thursday afternoon. (Photo by John T. Ward. Click to enlarge.)

Friday’s weather forecast on the Greater Red Bank Green includes lots of sunshine as well as wind, with gusts reaching around 36 miles per hour, according to the National Weather Service. Here’s the outlook for the coming weekend and beyond into Thanksgiving. 

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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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THURSDAY & FRIDAY: THE FORECAST

rb rain 112614 1Broad Street in Red Bank, looking north from the Post Office through a rain-blurred windshield Wednesday morning. (Photo by John T. Ward. Click to enlarge)

Amid talk of a northeaster – or, as the Pepperidge Farm voiceover guy might say, a ‘nor-eastuh’ – dumping snow on much of New Jersey, here’s the weather outlook for the greater Red  Bank Green for the next few days…

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RECIPE: A “FAMOUS” THANKSGIVING SIDE

casey pesceChef Casey Pesce tells PieHole that his family celebrates Thanksgiving with a surprisingly throwback menu. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

When a top area chef’s restaurant menu features such sensational and creative combos as goat cheese fritters with apricot preserves and truffle honey and butternut squash pizza with Brussels sprouts, carmelized fennel and ricotta, you’d imagine that his Thanksgiving table would feature at least a few dishes that push the boundaries of traditional American turkey day fare.

But if we’re talking about Casey Pesce, the masterful culinary mind behind d’jeet in Shrewbury, you would be mistaken. Pesce celebrates with a Thanksgiving dinner right that could have come right out of a 1950’s Better Homes and Garden Cookbook.

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FORGET WINE: BRING A RAFTER OF TURKEYS

111514 rbchocolate3A five-pound milk chocolate cornucopia filled with chocolate goodies at the Red Bank Chocolate Shoppe. Shop owner Amy Dunfee, below. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

111514 rbchocolate2Need an impressive host’s gift for Thanksgiving dinner this year? Forget the traditional wine and flowers. Wow them with some unexpected handcrafted chocolates.

Better still, bring a rafter of turkeys (yup, that’s what they call a group of turkeys) in dark and milk chocolate from the of Red Bank Chocolate Shoppe. And if you really want to knock their socks off, spring for the chocolate-filled horn of plenty.

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BOOSKERDOO: NO LONGER JUST COFFEE

111914 booskerdoo4Amelia Caverly, below, and at center above with fellow Booskerdoo bakers Carolyn Kroeper, left, and Diana Richter preparing the day’s bread and pastries (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

111914 booskerdoo1For the past 16 months, the sleepy town of Fair Haven has awakened to the aroma of fresh-brewed coffee wafting from Booskerdoo, at the corner of DeNormandie Avenue and River Road. Cars start pulling up as early as 6 a.m. as customers run in to grab a cup of French Roast or Jersey Diner.

Now, they can pick up something sweet and baked on-premises for breakfast or dessert, too.

Having made a transition from teacher to baker, Amelia Caverly – who owns the three-store chain with her husband, James – is there to start the day’s work at 4 a.m., overseeing a small baking crew in the back of the store.
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BUTCHERS TALK TURKEY BREASTS

turkey The Green’s butchers suggest customers get their Thanksgiving orders in by this Thursday. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

With Thanksgiving just over a week away, ’tis the season to talk turkey with a couple of The Green’s butchers.

PieHole checked in with Red Bank’s Citarella’s Market and Monmouth Meats and came away with a well-rounded education on breasts.

We learned, for one thing, that not everyone needs a whole turkey for Thanksgiving.

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RED BANK: RICE & BEANS, ITALIAN & TURKEY

thanksgiving barber 3Art’s Barbershop. Chair: Jim Murphy, Barber: Rick Memmola. (Photo by Jim Willis. Click to enlarge)morsels medium

To get a sense of how folks around the greater Red Bank Green will be celebrating Thanksgiving, PieHole checked in with a few area barbers and hair stylists. In this, the fifth and final in the series, we pop in on three barbers.

Art’s Barbershop, Monmouth Street.

Jim Murphy, Monmouth Beach: Go over my mother in law’s, and she just cooks like a madwoman. Three different kinds of meats for about 15 to 20 people. She’ll make a ham, turkey and lamb. And she’ll make meatballs, too.

Barber, Rick Memmola: Going to a friend’s house in Long Branch, and we’ll probably have pasta or a lasagna. I’m not a big fan of turkey. I just plan on eating a lot.

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RED BANK: MOM CAN’T “COOK LITTLE”

thanksgiving barber 1Rocky’s Barbershop. Barber: Michelle Rago. Chair: Anonymous (she played hooky). (Photo by Jim Willis. Click to enlarge)

morsels smallTo get a sense of how folks around the greater Red Bank Green will be celebrating Thanksgiving this week, PieHole checked in with a few area barbers and hair stylists. Here’s number four in the series.

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RED BANK: WORKING, GIVING, GIVING THANKS

thanksgiving barber 5Dequanne Gibson waits for an open chair at Rigo’s Barbershop on Shrewsbury Ave. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels smallTo get a sense of how folks around the greater Red Bank Green will be celebrating Thanksgiving this week, PieHole checked in with a few area barbers and hair stylists. Here’s number three in the series.

Rigo’s Barbershop, Shrewsbury Ave.

Dequanne Gibson, Red Bank. “I’m working on Thanksgiving, but when I’m done, I’ll go home and eat with my family. We eat turkey. My mom’s a pretty good cook. We’ll have turkey, sweet potatoes, stuffing – a lot of stuffing. We’ll have apple pie for dessert and some ice cream.”

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RED BANK: WELL, SHUCKS, OYSTERS FOR T-DAY

Jamian oyster 112413 2Jamian LaViola of Jamian’s demonstrates how to properly and safely shuck an oyster in a video on redbankgreen‘s PieHole food page.

PIEHOLE logoEver since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.

So we grabbed a dozen Maryland oysters and headed over to Jamian’s Food & Drink for a lesson in how to shuck an oyster without requiring a trip to the hospital.

Check out the video here.

RED BANK: HAPPY SHUCKING THANKSGIVING

Jamian LaViola of Jamian’s shows PieHole how to shuck an oyster. Click here to watch if the video isn’t displaying on your device.  (Video by Brian Donohue. Click to enlarge)

By JIM WILLIS

Ever since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.

Since then, we’ve been craving the cold and briny mollusk so much that we’ve decided oysters ought to be on our Thanksgiving table this year.

To see what kind of preparation would be involved to get oysters ready for Thanksgiving, we stopped by the Lusty Lobster (the folks who bring Red Bank the oysters for Oysterfest) and picked up a dozen Maryland oysters ($5/dozen) so that we could hone our shucking skills before the big day.

But mere seconds into our first attempt at prying open a shell, we were fumbling through the medicine cabinet for band-aids and combing through our Facebook friends to see if anyone could show us how to shuck an oyster without requiring a trip to the hospital.

Jamian LaViola from Jamian’s Food and Drink on Monmouth Street in Red Bank answered the call.

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RED BANK: MEMORIES OF MOM ON T-DAY

thanksgiving barber 42Dye4 Salon. Chair: Katherine Plosica, Stylist/Owner: Crystal Diebold. (Photo by Jim Willis. Click to enlarge)

morsels mediumTo get a sense of how folks around the greater Red Bank Green will be celebrating Thanksgiving next week, PieHole checked in with a few area barbers and hair stylists. Here’s number two in the series.

2Dye4 Salon, Monmouth Street, Red Bank

Katherine Plosica, in the chair: I’m going to my brother’s house in Pine Beach. He does all the cooking and makes a fabulous turkey. We have a lot of fun. All the cousins get to play; all the kids get together. We have about 15 people.

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RED BANK: WHERE THEY’LL EAT ON T-DAY

morsels largethanksgiving barber 7You don’t need a PhD in sociology – or a masters in journalism – to know that the best and most scientific demographic sampling takes place in barbershops.

So to get a sense of how folks around the greater Red Bank Green would be celebrating Thanksgiving this year, PieHole, redbankgreen‘s food page, checked in with a few area barbers and hair stylists – and the people in their chairs – to find out what’s for dinner and where.

This is the first entry in a series of quick bites we’re calling ‘Morsels.’ Check them out today and in coming days at PieHole.

RED BANK: GETTING READY TO GOBBLE @ GUS’S

thanksgiving barber 7

Carl Bowles in the chair at Gus’s Barbershop in Red Bank as barber Augusta Carter works the trimmer. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumYou don’t need a PhD in sociology – or even a BA in journalism – to know that the best and most scientific demographic sampling takes place in barbershops.

So to get a sense of how folks around the greater Red Bank Green will be celebrating Thanksgiving next week, PieHole, redbankgreen‘s food page, checked in with a few area barbers and hair stylists – and the people in their chairs – to find out what’s for dinner on T-Day.

This is the first entry in a series of quick bites we’re calling ‘Morsels.’ Watch for more in coming days at PieHole.

Gus’s Barbershop, Shrewsbury Avenue, Red Bank.

Carl Bowles, in the chair: We have a family get-together in Tinton Falls. My four brothers and four sisters and my dad, my dad’s 83 and still with us. Maybe another dozen or so grandkids around.

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RED BANK: PRE-BIRD APPETIZERS, CHEESEWISE

alternate thanksgiving cheeseMike Vaccaro and Stephen Catania of The Cheese Cave prepare a customer’s platter. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

PIEHOLE logoFor the Thanksgiving host, there’s always the question of what snacks to put out for guests while they wait for the big meal – something that won’t spoil their appetites but will keep them conscious enough to feign interest in a Lions or Cowboys game.

PieHole checked in with some cheesemongers from the Green to see if perhaps they could come up with an alternative to the ubiquitous Chex Mix or chips and veggies with sour cream and onion dip combo.

Read their recommendations here at PieHole, redbankgreen‘s food page.

RED BANK: CHEESE, THAT’S A GREAT IDEA…

thanksgivingcheeseCaitlin O’Neill of Sickles Market suggests some alternatives to the usual Thanksgiving Day pre-eats. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

For the Thanksgiving host, there’s always the question of what snacks to put out for the guests while they wait to sit down to the big meal – something that won’t spoil the appetite but will keep the crowd conscious enough to feign interest in a Lions or Cowboys game.

PieHole checked in with some Red Bank-area cheesemongers to see if they could come up with an alternative to the ubiquitous Chex Mix or chips and veggies with sour cream and onion dip. And cheese, they sure did.

“There are a range of cheeses that would allow you to offset the richness of the Thanksgiving dinner plate,” says Caitlin O’Neill, cheesemonger at Sickles Market, in Little Silver.

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RED BANK: GETTING FRESH WITH TURKEY

turkey

The sign outside Citarella’s Market in Red Bank says it all. If you want a fresh turkey, the clock is ticking. Below, Kristian Bauman, meat manager at Sickles Market in Little Silver. (Photos by Jim Willis. Click to enlarge)

By JIM WILLIS

Kristian BaumanThanksgiving is less than three weeks away, and so now is the time to think about where you’re going to get your turkey for the big day.

If possible, you’re going to want to go with a fresh bird, not one that’s been doing hard, cold time frozen away in some industrial freezer.

“Sometimes those turkeys have been in the supermarket’s freezer for a year or so,” says Stew Goldstein, of Monmouth Meats in Red Bank. “The stores buy when the price is low, and then keep the birds in their freezers ’til it’s time to sell them. Who knows really how long it’s been in there?”

One thing dinner tables around the Red Bank Green can be thankful for is the number of options we have for getting fresh turkeys. Piehole checked in with three shops to talk fresh turkey.

 

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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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A THANKSGIVING BREAK

lunch-breakLunch Break fed more than 125 people on Thanksgiving. (Photo by Dustin Racioppi; click to enlarge)

By DUSTIN RACIOPPI

Just a half a mile from the railroad track, you can get anything you want at Lunch Break.

Food, a football game, a smile.

On Thanksgiving, it was all of the above at Red Bank’s charitable mainstay.

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CASEYS TOP DAWGS IN ANNUAL RIVALRY

rbc-rfhRBC topped R-FH 40- 14 in their annual Thanksgiving matchup. (Photo by Dustin Racioppi; click to enlarge)

By DUSTIN RACIOPPI

It’s an annual tradition that’s getting a little lopsided: Red Bank Catholic posts a “w” in its annual rivalry matchup with Rumson-Fair Haven.

In front of a typically huge crowd at R-FH’s Borden Field, the Caseys topped the Bulldogs 40-14, notching their eighth straight Thanksgiving game win.

“The Thanksgiving turkey might taste a little sour today, but that’s alright,” said Billy Crow, a former R-FH outside linebacker and a 1987 graduate.

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GOT AN EXTRA TREE LYING AROUND?

tree-litYes, folks, it’s that time of year. The book is closed on Halloween. Jim Bruno’s crew from Powerhouse Signworks has started stringing lights in trees downtown. And the event planners at Red Bank RiverCenter are sniffing around for a tree.

No, not one of Bruno’s trees. This one needs to be 20- to 25-feet tall, evergreen, full-bodied and ready to give its life for the joy of the multitudes expected to jam Monmouth and Broad Streets on Friday, November 26.

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GIVING THANKS AND ENJOYING A HOT MEAL

img_5338112609The kitchen staff from Branches kicks into high gear at Lunch Break. (Click photos to enlarge)

Dominique Watson, seated next to her husband of six weeks, Roy Watson, had much to be grateful for yesterday.

“I’m thankful for my brand-new grandbabies, and my new husband,” the Red Bank resident said as she prepared to tuck into a turkey dinner at the Lunch Break on the borough’s West Side. “I’m thankful that the lord let me wake up this morning so I can share in this fellowship.”

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