WHAT’S FOR LUNCH? A SUB WITH A SIDE OF JOY

012716butlers6The honey maple turkey sandwich on a roll from Butlers. Below, owner Paul Stout. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

012716butlersmkt1It doesn’t matter if your mood is not so bright when you walk through the doors of Butler’s Market in Rumson. Owner Paul Stout has a warm and friendly smile to greet you and make you feel better.

Reopened last June after two-plus years of unsatisfying retirement for its proprietor, the deli’s food is in some ways as good as it used to be, and in many ways, much better.
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RUMSON: FISHMAN TALKS TURKEY, AT CBI

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The nation of Turkey has featured prominently in recent news (as recently as yesterday, when US media editorialized that this past weekend’s election solidified the authoritarian ambitions of President Recep Erdogan, and that the regime’s tactics of intimidation and suppression cast a blow against democracy in the ally country). Stories of ethnic strife and government turmoil contrast with the country’s struggle to absorb an unprecedented influx of Syrian refugees.  How has Turkey’s Jewish minority fared during this dramatic period of upheaval in theMiddle East?

On Sunday, November 22, 2015 at 11:15 am at Congregation B’nai Israel (CBI) in Rumson, Professor Louis Fishman, an Assistant Professor of History at Brooklyn College, visits Congregation B’nai Israel to present a program about current events in Turkey. His topic is Turkish Jews: Between citizens and the “other.” The lecture is open to the public, and all are invited to attend the 11:15 am event.

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WHAT’S FOR LUNCH? SAL’S SANDWICH

salsoriginal Boars Head turkey on store-baked bread at Sal’s Original in Shrewsbury. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumAfter running some errands in Shrewsbury to pick up some pens at Staples and frozen mahi mahi at Trader Joe’s (makes for great fish tacos), we noticed it was close enough to lunch time to swing by Sal’s Original for a sandwich.

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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

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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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PIEHOLE: RICH EATS ON THE SORTA CHEAP

dbfromagerieDavid Burke Fromagerie manager Alexander Loehing walks us through the limited-time fixed price lunch menu at the Rumson dining institution. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoWhen he isn’t talking about cooking a turkey in a dishwasher, star chef David Burke runs a number of high-end restaurants, including one in Rumson, that are out of reach financially for some food lovers. But for diners with champagne tastes and beer budgets, there’s a tried-and-true way to eat as the swells do: the prix-fix lunch special.

PieHole popped in at David Burke Fromagerie to see what $29 will get you at midday – and to make sure it doesn’t come out of the dishwasher. Now serving here.

RUMSON: FINE DINING ON THE CHEAP… SORTA

dbfromagerieDavid Burke Fromagerie manager Alexander Loehing walks us through the limited-time fixed-price lunch menu at the Rumson dining institution. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

Among eaters with champagne tastes but beer-bottle pockets, lunch has always been the secret to experiencing good restaurants without blowing the budget. The lunch menu at a top-notch restaurant is generally similar to the dinner menu, only with lower prices.

That’s certainly the case at Rumson’s David Burke Fromagerie. And the time to give it a try is right, too, since the iconic restaurant only offers a prix fixe lunch seating during the holiday season. From now through January 3, Fromagerie has a three-course, fixed-price menu for $29, Tuesdays through Saturdays.

Owner David Burke – now appearing in People magazine offering tips on “how to cook a turkey in a dishwasher” – hails from Hazlet, but his name and cooking have spread well beyond Monmouth County, especially with his recent appearance on Bravo’s Top Chef Masters. That kind of reputation finds more than a few in-the-know area eaters waiting with anticipation for Burke’s “lunch season” to begin.

Piehole checked in with Fromagerie manager Alexander Loehing to get the details and his suggestions.

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RED BANK: GETTING FRESH WITH TURKEY

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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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