SEA BRIGHT FARMERS MARKET: DIVE DEMO

082814 sbfarmrs mkt1Dive chef Kyle Hopfensperger and sous chef Daniel Ciameroni at the Sea Bright Farmers’ Market. Their salsa, below. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

082814 sbfarmers mkt2Last week, the still-new Sea Bright Farmers’ Market added a weekly feature: local restaurant chefs’ demonstrations and tastings.

First up were Dive chef Kyle Hopfensperger and sous chef Daniel Ciameroni, both 29 years old, who brought youthful exuberance and a vat of salsa for shoppers to try.

Not so much a demonstration as a tasting, the event gave the pair a chance to offer suggestions on what to buy at the market and how to use it.

“The fresh white peaches and watermelon in the salsa came from two local farms,” Hopfensperger said. Jalapeno peppers – pickled in-house at Dive, across the street on Ocean Avenue – gave the salsa a spicy kick. Finely chopped white onion added additional bite, making the salsa less sweet than you’d think.

“We’re bringing  bar food to a new level,” Ciameroni said.

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RED BANK: THE JUICIEST PART OF SUMMER

rbms watermelon 081414 rb peach 1Ah, to be a kid again: off for the whole summer, enjoying the warm sunshine, not giving a thought to… YIKES! Like some sort of devious enticement, this watermelon was growing in flowerbed near the entrance to the Red Bank Middle School as seen last week.

Meanwhile, the juiciest stretch of summer is also evident in the peaches growing outside an office at the corner of Broad Street and Irving Place in Red Bank, as seen above right and below.

School reopens September 4, by the way.  (Click to enlarge)rb peach 2