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July 26, 2013

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The Q-Crew BBQ Catering Company Rocks Out With Thier Hog Out!

So, you want to throw a backyard Barbecue that will make one of Andrew Jackson’s epic White House parties seem like a lame Jack and Jill shower, but even though Yan Can Cook, You Can Not. You may think that you have no options and sheepishly accept your fate as merely a party attendee and not the host with the most, but you would be wrong. Perhaps you can cook with the best of them, but you are lazier than a freshman in college after partaking in your first all night weed and fast food festival. Not that I condone that sort of thing, I mean fast food is horrible for you. Maybe you are not lazy or gastronomically challenged but just want to be able to enjoy the legendary soirée that you are planning without having to man, or woman, the grill all night while your friends enjoy the giant bouncy castle and life size wrestling Ring full of Jell-o shots that you rented for this event. If you fall into any of the aforementioned categories you need to request the Q-Crew to come to your next event!

Andrew Jackson sure did love to party!

Recently, I had the honor of officiating the wedding of two of my friends, one whom happens to be a fellow blogger. (Check out his humorous child rearing blog by clicking here.) You read that right, I not only have a 9-5 job and write about some of the best Blue Collar Food I can find, but I also happen to be an ordained Reverend! I thoroughly enjoy performing marriage ceremonies, and I have a blast at every wedding that I get the chance to preside over, although, this wedding had something that made this member of the cloth salivate like never before. Instead of a pretentious indoor, five course meal, offering the same menu that has been served at receptions for 35 years, this couple made the executive decision to call in the Q-Crew to cater their special day.

Here Piggy Piggy Piggy

The Q-Crew is not your stereotypical catering company. Instead of chasing stuffy white gloved waiters throughout a banquet hall, creating a live action Pac-Man like game that ends in you eating three shrimp and one pizza bite that you had to wrestle from your Great Aunt Bertha, you get to watch the Q-Crew in action as you mingle with the other guests during the cocktail hour. Q-Crew does offer many different packages for any event that you could imagine, but by far their most impressive is the roasted whole pig complete with Pre-dinner photo ops.

The Q-Crew hard at work!

This particular event not only featured the whole roasted pig, but the privileged guests of this amazingly meaty shindig got a one way ticket to flavor country courtesy of the Bride and Groom, via the Q-Crew express. The menu for this grand affair consisted of St. Louis Style Ribs, Pulled Pork, Barbecue Chicken, Hamburgers, Hot Dogs, Grilled Vegetables, and a plethora of fixings that paired perfectly with this meatgasmic offering. Although the Bride was beautiful, the Q-Crew spread gave her a run for her money as the most stunning attendant of this fine affair, but since she was the one who brought this eating orgy to my world, I will say she beat the pig by a snout.

So much meat! TWSS

Once the food was ready, I was like Alex Rodriguez in a Performance Enhancing Drug store; I did not know which wonderful concoction to try first. Since there was only limited plate space and I am a carnivore at heart, I decided to fill my first plate to capacity with the tantalization flesh of my most favorite farm animal, the pig! As I was scooping the hearty portions of this fantastic meat onto my plate, the wafting aroma overwhelmed me with so much joy and happiness; I could barely make it back to my table before shoveling copious amounts of this picturesque BBQ into my drooling mouth. Before I damn near ran to my table, I hit up the sauce bar to dress my swine properly before eating the hell out of this masterpiece that I created. Not knowing which sauce was going to be the best on the pork I added a small amount of each type strategically so they did not comingle and contaminate each other.

Meat my plate of pig! See what I did there?

My first plateful consisted of two ribs, a generous helping of the roast pig, some pulled pork, a piece of corn bread, and a few pickles. Considering I had been peering at Wilbur throughout the afternoon much like a 12 year old boy studies the first playboy he finds hidden in his father’s garage, I decided that it was the most logical starting point for my adventure down BBQ lane. As I took my first bite, all I could think is if I were Zach Braff in Scrubs, my favorite pork memories would be playing in my head in slow motion with a horrible 80’s ballad added in for good measure. Alas, I am not Zach Braff, although I think Kat would not be opposed to it.

Divine Swine

Even though there was no divine swine montage, the pig was uber tasty. It was moist, yet firm, with the proper bite that should be associated with good, wait check that, great barbecue. The smoke flavor was not overbearing but still created that slight wood cooked twang that barbecue aficionados search near and far for. I also loved the fact that the meat was not over seasoned or over sauced. The Q-Crew allowed the meat to speak for itself and not only did it talk but it sang!

Ribs of plenty

After demolishing the pile of roast pig I had liberated from the buffet table, I moved onto the ribs. When most people discuss ribs they rave about the meat falling off the bone but not I and much to my euphoric joy not the Q-Crew either. In my opinion, ribs should have a slight firmness that requires a small amount of effort to remove the succulent meat from the bone, which perpetuates the primal sensation one gets when eating a bone-in cut of meat. The Q-Crew’s rib was not only expertly prepared in this fashion, but it also had a flawless smoke ring that added to its esthetic appeal. As for the taste, the sweet smoke flavor paired perfectly with the tanginess of the barbecue sauce and spices creating a cacophony of flavor that made me want to create a Facebook page for these ribs simply so I could become friends with this rib for real because we all know you ain’t really friends with someone until you are friends on Facebook!

Pork that is pulled makes me happy!

The pulled pork, which had been waiting patiently as I fell in love with the pig and then cheated on her with the angelic ribs, was finally ready to be devoured. I created a sandwich with the pulled pork and topped it with a liberal slathering of BBQ sauce, because that is how I roll. See what I did there, sandwich, roll, get it, get it… Oh to hell with you, that was funny. Once again this pulled pork was not drowned in sauce but instead the Q-Crew let the natural flavors of the porky goodness be the star of the show. Don’t get me wrong, this pulled pork had some righteous flavor, but the predominant taste was good ol’ fashion pig and that is just how pulled pork should be.

Just in case you’re a traditionalist.

I would be remiss as a card carrying member of the foodie community if I did not try everything the Q-Crew had to offer, so as I explained to Kat, it was my civic duty to say to hell with our diet and rock some seconds. On this trip up to the buffet line, I had to try some of the Q-Crew’s chicken because I had yet to sink my teeth into that BBQ favorite, but I simply could not pass up the opportunity to grab some more pig, pulled pork, and ribs. Once again, there just was not any room for sides or the hamburgers and hotdogs, but I was told by other guests that they were mighty good.

Mmmmmmm Corn Bread!

As for the chicken, at this point if you expected anything lower than stellar marks for anything that graced the Q-Crew’s grill, you have not been paying attention to this review very closely. The flavor profile on the chicken was simple yet palatable, and it was cooked impeccably. Chicken can be tougher than Howard Wolowitz’s Mother’s brisket, to cook properly on an open flame in large quantities, but the Q-Crew’s professional staff made it look about as easy as finding a celebrity who has a drug problem.

If you are looking to be the envy of the entire Social Media community that was not invited to your next backyard bash, you need to contact The Q-Crew BBQ Catering Company at 908-256-1198. I warn you though, whoever can’t make it to the event due to a prior engagement will have to be put on suicide watch after they read all your friends’ status updates. Furthermore, if I was you, I would warn my neighbors that the Q-Crew will be cooking at your function so they don’t think that you rented your house to a purveyor of cinematic filth when they hear the sounds of pure ecstasy escaping from your guests’ mouths after they take their first bite of the serious barbecue that the Q-Crew will deliver. The Q-Crew slogan pretty much sums up the awesomeness of hiring these BBQ connoisseurs to bring their epicurean treats to your next jamboree and that is, “You Chill…We Grill.”

BTW, Their Grilled Veggies were pretty good too!

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July 18, 2013

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Schlotzsky’s: Funny Name, Serious Sandwich

While I am on my perpetual quest to be the most interesting food blogger in the world, I don’t always venture to restaurant chains, but when I do they have to be special. To be honest, even the grand marshal of the pretentious foodie parade, no matter if they admit or not, occasionally has a hankering for the chain restaurant of their childhood. I believe all the foodies in the world should attend meetings to admit our closet cravings that would shock the general public. I’ll start, hello Interwebs, I am The Blue Collar Foodie, and I am addicted to McDonald’s French Fries harder than the Kardashians fiend for fame.

Since I am willing to admit my admiration with certain food that would be considered beneath the foodie scene, and embrace not only the sentimental longing for such food but confess that most of it tastes pretty darn good too, I was intrigued by the story of a local entrepreneur, Lea Dalleggio. Her tale was the classic saga of girl meets Schlotzsky’s, girl falls in love with Schlotzsky’s, Schlotzsky’s doesn’t exist in New Jersey, so girl grows up and buys 17 Schlotzsky’s franchises. Wait a minute; I am not sure if that explained anything to anyone. I think I might have to explain this a little more, probably starting with the question that is on most of the minds of my Jersey readers, “What the hell is a Schlotzsky’s?”

Schlotzsky’s is a restaurant chain that was started in Houston, Texas way back in 1971 by Don and Delores Dissman, who tasted a sandwich in the French Quarter of New Orleans and fell in love. Their tiny store front that served their rendition of this sandwich called the original which did and still does consist of ham, salami, and melted cheddar, mozzarella, and parmesan cheeses layered with black olives, red onion, lettuce, tomato, mustard and their signature dressing on a fresh made toasted Sourdough bun. No one really knows, or at least the googles doesn’t, why this sandwich caught fire faster than Michael Jackson’s hair in that Pepsi commercial circa 1984, but it did. As Schlotzsky’s notoriety grew, the Dissman’s decided to open more stores and as Schlotzsky’s took over town after town, their menu followed suit. Eventually, the Dissman’s dove into the wild west of franchising head first, which spread the Schlotzsky’s brand further than they ever imagined.

Meanwhile, sometime during all this craziness Lea Dalleggio found herself visiting her family in Houston, Texas quite often and fell in love with this whimsical sandwich shop. Unfortunately for Lea, much like the Wawa’s and In and Out’s of the world, Schlotzsky’s had never broke into the North Jersey area. As a young girl, Lea had to wait for her trips to Texas to partake in her favorite food from Schlotzsky’s, and so her long distance relationship with her one true foodie love began. That is until she was old enough to do something about it.

Instead of moving to Texas to be with her epicurean Romeo, Lea Dalleggio decided to share her childhood dream with the rest of Northern New Jersey by opening her first Schlotzsky’s at 39 Nathaniel Place, in Englewood, NJ one day after her 25^th birthday. Since Lea was nice enough to bring Schlotzsky’s to New Jersey, I think it is my duty as a foodie to investigate what made her fall for this chain so many years ago.

Before Kat and I ventured to Schlotzsky’s, we did some research on the restaurant’s menu and found that they offered quite a variety. The aforementioned Original is still offered as well as several other sandwiches featuring roast beef, chicken, turkey, and even veggies for all the herbivores that walk the earth. They also have a plethora of Pizza options that are chock full of tasty toppings atop a seasoned sourdough crust. A few salads also grace the menu for those looking for something a little lighter to nosh on. Furthermore, for those of you with a sweet tooth, Schlotzsky’s offers Cinnabons and Carvel soft serve to calm your sugar craze.

Armed with knowledge and appetites, Kat and I entered Schlotzsky’s with a pretty good thought on what we were going to order. As most of you already know, I am sucker for specials and “for a limited time only”, gets me every damn time, so when the interwebs informed us that Schlotzsky’s is offering a special Schlotzsky’s 66 menu featuring the Windy City Pastrami and Swiss, California Chick, and Albuquerque Turkey, we really did not have much of a choice in the matter. Proof that my wife is the best wife ever, she agreed to split two sandwiches with me so we both could taste half of the California Chick described as thinly slices roasted chicken breast, pepper jack cheese, bacon, guacamole, red onion, tomatoes, lettuce, fat free spicy ranch piled high on a toast jalapeno cheese bread and the Albuquerque Turkey which consisted of Smoked Turkey, crispy bacon, cheddar, mozzarella, and parmesan cheeses layered with fire roasted vegetables, chipotle mayonnaise, shredded lettuce, tomatoes, Schlotzsky’s sauce, also on a jalapeno cheese bread. We also ordered two garden salads and two drinks to round out our meal. The total bill came to just under $27.00, which we thought was reasonable even before we tried the food.

After ordering our food, we were given our drinking cups and directed to the soda machine that dispenses 129 different varieties of soda or juice. This machine kept me occupied for quite some time considering I flip flop and waiver more than a modern day politician when I have seven options at Taco Bell, so after staring at the machine for longer than I would like to admit, I finally decided on Cherry Mr. Pibb and joined Kat at the table.

When are food arrived, we realized that not only was $27.00 for this meal reasonable, it appeared that is was a deal. The Garden Salad was served in a huge bowl that was filled to the brim with fresh veggies, olives, and warm cheesy garlic pesto flatbread. The sandwiches were stacked with meat and all the fixings and appeared as if they were going to be uber filling.

After we took a brief pause so I could complete my always annoying, yet necessary Phoodie Photo Shoot, Kat and I experienced our first Schlotzsky’s meal. I have to admit, I am happy that Lea went all those years longing for Schlotzsky’s, because without her suffering, I would not have experienced the moment of sandwich bliss that occurred that day. Normally I am all about the innards of a sandwich, and usually feel the bread is just a canvas for the masterpiece to be placed upon. This is simply not the case with the Schlotzsky’s sandwich.

Don’t get me wrong the meat was fresh and full of flavor, the cheese and the bacon added the salty, creamy crunch that every sandwich needs, and the combination of the sauces added just the right amount of kick. Truth be told, this sandwich placed on two ordinary pieces of white bread would be a formidable foe in the underground world of sandwich battling. But when these ingredients are lovingly arranged on a Schlotzsky’s famous bun, it amplifies the awesomeness of this handheld treat exponentially. These buns have been handmade in every Schlotzsky’s that has ever opened its doors, and the freshness and unique flavor and texture adds a level of deliciousness that is unparalleled in the realm of sandwich shops.

Kat and I opted for the medium sandwich which houses 4.4 ounces of meat; if you are really hungry, there is a large that holds a heaping 8.8 ounces of yumminess. Furthermore, if you are someone who enjoys a good ol’ fashioned test of gastronomic willpower, Schlotzsky’s has a Lotza Meat Challenge that offers its customers the chance to get their picture on the wall and a free Cinnabon. All you have to do is devour a large sandwich in 10 minutes or less, I know it sounds easy, but I assure you it is much harder than it sounds.

The garden salad was a great addition to this meal and was the perfect companion to the Schlotzsky’s sandwich. However, the Garlic Pesto Bread that shared a bowl with our salad made me happier than a Met fan on Harvey Day. Everything about this seemingly perfect side was spot on, the cheese was gooey, the garlic was vampire deterring good, the pesto was not overbearing, and the bread was Schlotzsky’s. This delicious addition is a must try when you venture to Schlotzsky’s.

As I stated in the opening paragraph, I am not one who frequents chain restaurants a lot, but I am also not the type of person to write them off completely. What you should always remember about chain restaurants is that they grew to the size that they are now because of something, and that something is usually damn good food. Now, that is not to say that most chains lose their roots and therefore lose their way shortly after their growth, I do not believe this is the case with Schlotzsky’s. I thoroughly enjoyed the playful atmosphere, wonderful food, and attentive staff at Schlotzsky’s, and I completely understand why a young Lea Dalleggio was enamored by this establishment all those years ago.

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July 11, 2013

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The Cloverleaf Tavern: Come For The Beer, Fall In Love With The Food

Most Blue Collar Foodies would rather have a cool refreshing craft beer paired with their meal rather than a hoity-toity glass of wine. Don’t get me wrong, there is a time and place for wine, and I do enjoy a goblet of grapes every now and again, but my heart belongs to the hops and barley that can be found in every mug, pint, or stein of carbonated class in a glass. There are only a few spots in the North Jersey area that stimulate craft beer enthusiasts better than a pill of Viagra at the Bunny Ranch, and there are even fewer that not only have a remarkable beer menu, but also a food menu that is worthy of praise. It is my goal as The Blue Collar Foodie to find these institutions of higher inebriation and shout their accolades from high atop my soap-box, known as the interwebs.

Welcome To The Clover

One such location is The Cloverleaf Tavern, located at 395 Bloomfield Ave., in Caldwell, NJ. Considering that The Cloverleaf Tavern has been continuously operating for over 75 years, this extraordinary establishment should not be a secret to any craft beer connoisseur that rests his or her rump within the Tri-State area. What these pint professors may not realize, and neither did I at first, is that The Cloverleaf Tavern, or The Clover, as it is known by the regulars, not only offers an awe-inspiring beer menu, but also serves up some serious eats as well.

First off, I feel that in order to properly discuss The Clover’s true appeal I will need to approach their exuberance for craft beer and their epicurean prowess separately. This way I can guarantee I will devote enough verbiage to each of these astonishing contributions that the Clover is making to the foodie community on a daily basis.

Mmmmmmmmmm Beer

The Clover doesn’t just serve craft beer; they embrace the very notion of its very existence and attempt to house as much variety as they can possibly fit within their beer centric structure. Their ever changing beer menu reads like the phone book of Hop City, USA and is constantly updated via their website. The Clover is one of the first beer lists that I peruse as soon as the interwebs get all twitterpated about a specialty beer that has a limited release, because odds are not only will they have it but they will be throwing an event in its honor.

Lots of Beer!

Furthermore, they have a free to join program known as the Masters of Beer Appreciation, MBA that now has over 1550 Alumni whose names adorn the walls on plagues that are updated with each new graduating class. This beer aficionado’s dream come true, escorts the participant in a veritable world tour of some of the best brews that can be procured on a regular basis by the Clover. To add to the charm of this intoxicating self-guided tour, after you earn 15 and 30 credits, you receive a $15 clover gift card. After you earn 45 credits your name will be added to the wall as an M.B.A. graduate and you will be entitled to a 20oz pour instead of the standard 16oz pour the common folk receive. There are also accolades for completing multiple MBA programs, like receiving your Doctorate, but don’t get ahead of yourself sparky, one degree at a time.

You know you want it!

As for the Cloverleaf’s culinary prowess, I have to say I was initially surprised with the caliber of food that I was served the first time I ordered one of their insanely good burgers. Not to say that pubs serving decent food are unheard of but, the food that the Clover is offering to its patron is not just good, it is “shiv your best friend for looking at the last bite of your food” good. I am not just talking about the burgers either; I have thoroughly explored their menu and have not been able to find one thing on it that was not excellent. On top of their regular tasty menu, the Clover offers a weekly specials menu that allows even the regulars to indulge in something different.

Pulled, straight from the heavens, Pork Sandwich

On my most recent visit to the Cloverleaf, I was in the mood for some good old fashioned American Barbecue, and since it was lunchtime, I decided to go with the Pulled Pork Sandwich served with homemade coleslaw, a pickle, and I opted to swap the fried for their jaw-dropping beer battered Onion Rings all for $10.99. One of the best things about The Clover is that even though they serve prodigious food and astounding beers they consistently keep their meals affordable for us Blue Collar folks that still want great tasting grub.

Crispity Crunchity

When it arrived, the smell was utterly divine, and the pulled pork was blended with a BBQ sauce that was unearthly. Each bite of this sandwich sent shock waves of flavor from my mouth to my stomach, which in turn sent hate mail to my brain for only ordering one. After forcing myself to put down a sandwich that could only be described by using a made up word such as, amazeballs, I tasted one of the Onion Rings that were recommended by our awesome waiter, whose name I can’t remember because I am a horrible person, and I was in love… With the Onion Rings, not my waiter, I don’t think Kat would have been amused if it was the other way around. To add to these crispy and tangy fried rings of yummy, I dipped one into the Maker’s Mark Gourmet Sauce that the Clover places on each and every table, and I thought I had died and went to Texas, which as everyone knows is what BBQ heaven is called.

Saucey Sauce Sauce

The moral of this article is that if you like food and/or beer and have not entered the hallowed walls of The Cloverleaf Tavern then you should be removed from the foodie guild immediately. Luckily, as a card carrying member of both the Clover and the Foodie Guild of America, or the FGA, which I just made up and am imposing an instant trademark on, I have talked both organizations into an amnesty program. They both agree that if you take it upon yourself to get your ass to the Cloverleaf before the summer is over; you will still be allowed to be a member of the FGA. Seriously though, all it will take is one visit to the Cloverleaf Tavern, and you will be sending angry emoticons to all of your Facebook friends and Twitter followers, for not alerting you to this food and beer sanctuary earlier.

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July 5, 2013

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Lions, Tigers, And Beer! Oh My! Thanks to Brew At The Zoo

As the pages of the calendar turn, and I get older, there are very few things that I do in my life that my five year old self would give me a high five for. You see, the high five is the greatest honor that a five year old boy can bestow upon a grown-up; it is tantamount to The Nobel Peace Prize in the adult world. This weekend I had the opportunity to attend an event that would make my former self happier than Martha Stewart was upon finding out about Paula Deen’s recent indiscretions, which allowed Ms. Stewart to no longer be most hated food celebrity in all the land. The event that I am referring to was none other than the Brew at the Zoo, which was held at the Turtle Back Zoo on June 29, 2013.

First off I feel I should explain to everyone who is reading this article what exactly the Brew at the Zoo is all about. I don’t know exactly how this fantastic idea was formulated but I imagine it went something like this. Some genius, the caliber of Einstein, Newton, and Cooper, yes Sheldon, and no I don’t care that he is fictional, was sitting alone in his home drinking a perfectly chilled craft beer while watching Nat Geo on his very large 3D television. It may have been all the thinking this intellectual was doing, or it could have been the drinking, but he slowly began to nod off. That is until; he was jarred from his slumber by a gigantic life-like 3D grizzly bear standing in the middle of his living room, causing Genius Mc. Drinksalot to soil himself and his Barcalounger. After cleaning himself off, he thought to himself that there is nothing more exhilarating than drinking with animals, and thus The Brew at the Zoo was created. Alright that story was completely made up and has no bearing in reality but every story needs a beginning so I used some creative license.

This event, which celebrated the Turtle Back Zoo’s 50^th anniversary, featured 25 notable Breweries serving more than 50 wonderfully tasty craft beers from all of the country. These brewers were scattered throughout the zoo itself allowing the patrons of this event to literally party with the animals while they sampled these delightful libations. I, along with the other guests were afforded the opportunity to taste hand crafted beers from the following breweries Weyerbacher, Brewery Ommegang, Kane Brewing, Founders Brewing, Cricket Hill Brewery, Climax Brewing , Carton Brewing, Captain Lawrence Brewing, Brooklyn Brewery, Butternuts Beer & Ale, Yards Brewing, River Horse, East Coast Beer Co., Victory Brewing, High Point Brewing, Sierra Nevada, Samuel Adams, Lagunitas Brewing, Ithaca Beer Co, Gaslight Brewery, Firestone Brewing, Brouweij Boon, Bolero Snort Brewery, Boaks, Rodenbach, Palm Breweries, 16 Mile Brewing, Angry Orchard, Crispin, Leinenkugel, Traveler Beer, Harpoon Brewery, Blue Point, Steven’s Point Brewery, and Blue Moon.

During the course of attempting to sample each and every one of these exceptional beers, the guests of this event were able to experience some of the exhibits the Turtle Back Zoo has to offer. A few of the majestic creatures that I got to drink with were Gibbons, Alligators, Otters, Tortoises, Snakes, and even the always overdressed African Penguins. To add to these outdoor exhibits the zoo also allowed visitors to enter the Touch Tank exhibit and pet the stingrays, which only got better as we visited more and more beer tables.

As the late great Billy Mays would say, but wait there’s more, The Brew at the Zoo was not only full of awe-inspiring animals and delicious beer. That is right, if the amount of shear awesomness at this event was not off the charts already; The Brew at the Zoo had more incredible tricks up its sleeve. Peppered throughout the park were food vendors serving alcohol absorbing edibles to all those who were in need. The Jerky Hut was handing out free samples as well as selling their salty and meatastic treats, The Gaslight Brewery and Restaurant were dishing out Moinks, meatballs wrapped in bacon, and Chicken wings, while The Cloverleaf Tavern was manning the gazebo spreading good cheer one amazing BBQ Pork Slider at a time.

The Devil Gourmet was even on scene supplying all the designated drivers with something sweet and refreshing to wet their whistle with while their counterparts drank themselves into a stupor. These non-alcoholic summer punches were an absolute hit with all the guests, even the ones that needed a short break from all the adult beverages they were imbibing during this event. The punches that were available courtesy of The Devil Gourmet included The Devil’s Not So Sinful Planter’s Punch, The Devil’s Arnie Palmer, Pucker Punch, and Sham-pagne. All the recipes for these fantastic virgin cocktails can be found on the Devil Gourmet’s website.

Adding to the Allure of the Devil Gourmet’s table were the tantalizing and sinfully decadent donut holes that were freshly made specifically for this event by the Montclair Bread Company. As word spread about these amazing fried balls of dough complete with a glaze made with Cricket Hill’s scrumptious Jersey Summer Breakfast Ale, they were devoured quicker than Artie Lang rocking a Ho-Ho.

To top it all off if eating, drinking, and being merry was not enough to make your evening enjoyable, The Brynn Stanley Jazz Band and The Wag performed throughout the event. The upbeat and lively performances by these local New Jersey artists gave the perfect excuse to relax a moment in the sun and enjoy your craft beer in style.

Whether you attended this event for the craft beer, the mouthwatering food, the delightful music, or the awesome animals, The Brew at the Zoo did not disappoint. Furthermore, a portion of the proceeds was donated directly back to the Zoo itself to help them continue their quest to educate and entertain the New Jersians that frequent this remarkable Zoo. Thanks to the tremendous people at the Garden State Brewfest and The Turtle Back Zoo that threw this wild shin dig, my five year old self would like to offer each and every one of you that attended this event the only honor that is higher than a high five, a double high five!