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May 6, 2013

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The Blue Collar Foodie Visits Morris Tap & Grill for a Beer Paired With a Side Of Awesome

If there is one specific type of eatery that exemplifies the Blue Collar Foodie movement that I have been trying to showcase throughout my blogging career it would have to be the Gastro Pub. These establishments combine good old fashioned blue collar elements with a twist of foodie flair causing epicurean adventurers like myself to flock to them like Charlie Sheen to a dysfunctional twenty- something with daddy issues. Since this movement is catching like wild fire, it is hard to keep up with all the Gastro Pubs that are popping up faster than a New York Mets fan gives up on the season, but one specific Pub caught my interest a while back and I vowed to pay them a visit. I am referring to none other than Morris Tap & Grill, located at 500 Route 10 West in Randolph, NJ.

Morris Tap & Grill

Morris Tap & Grill has been on my radar since they damn near slapped me sober with foodie brilliance at the Morris Town Beer Fest. Since that day I knew I needed to make the trek down to Randolph to try the full MTG experience. So, Kat and I made plans to meet with another Gastro Centric couple, Brian and Kristen, who are from those parts and head over to Morris Tap & Grill for a fun-filled evening of tempting vittles and libations.

When we arrived at the Morris Tap & Grill, I was surprised to hear the harmonious hums of a live band jamming out in the bar area. Much to my delight the band was playing at the perfect level as to add to the ambience of the restaurant but still allow pleasant dinner conversation at a normal speaking tone. If you are anything like my past self you may have just shot the computer screen a derision-laden glare in response to that comment, and most likely thought of me as an old fuddy duddy who does not like his music loud anymore. I assure you, I still feel there is a time and place for loud music, but while I am trying to eat dinner is not one of them, so I was very happy that the Morris Tap & Grill were savvy enough to take that into consideration.

Upon reaching our table and meeting up with our fellow foodies, we were almost immediately welcomed by our server Katrina who offered us our Menu’s and whole hearted greeting, which was appreciated immensely. I seem to be able to tell a greeting that is laced with contrived emotions, but Katrina honestly seemed like she enjoyed her job and was happy to help us, which instantly set the mood for our dining experience.

Beer Flight

My first mission when I visit a Gastropub is the challenging task of picking my first beer of the evening. If you have never been to a Gastropub, you may not have ever had this issue, but once you venture down the rabbit hole that is craft beers you will find that sometimes selecting a beer can be as hard as catching the white rabbit. So, if you are an over analytical beer fanatic like me and you find yourself staring at an extensive and impressive beer list the likes of the Morris Tap & Grills, this process could take several minutes and some arduous decision making, which may cause your wife and friends to stare at you with an ominous ire as their stomachs grumble. Fortunately, Morris Tap & Grill has once again thought of this problematic situation before you even walked in the door, and are nice enough to offer what is known as a flight of beers as the solution. For anyone that has never had a flight of beer, it is quite simply, four small beers instead of one big beer, which allows you to taste multiple beers instead of only choosing one. With the knowledgeable assistance of Katrina, I was able to piece together my beer flight and our drink orders were on their way to the bar.

With our first undertaking considered to be success we moved onto our next imperative task of the evening, our meals. I am not sure what is more comprehensive and grandiose, the Morris Tap & Grill’s beer menu or there dinner menu, but one thing is for certain, they both can make a Blue Collar Foodie salivate like a German Shepard at Pavlov’s B&B. Since, I knew that I was attending Morris Tap & Grill and was already their friend on Facebook, I launched a pre-emptive attack on my ever-wavering entrée contemplation, and asked the MTG what they suggest I eat to fully experience their Chef’s culinary modus operandi. Much to my surprise, Chef Eric Levine, himself wrote me back and suggested a few dishes that he felt a Blue Collar Foodie, such as me would enjoy. Chef Eric recommended the following dishes; the Trio of bacon, the Pork Shank, any of the Burgers, particularly the Baconeater, the Southwest, or the BBQ, The Shrimp cannelloni, the Twisted Chicken Pot Pie, and finally the Avocado “Fillet.” If you follow this blog at all you know damn well which dish I chose! Chef Eric Sir you had me at Trio of Bacon. My beautiful wife, Kat spun the gastronomy roulette wheel and it landed on the Short Ribs, which she is drawn to like a teenager to a sparkling vampire. Brian decided to stick to the Chef’s recommendations which was also highly indorsed by Katrina and went with Twisted Chicken Pot Pie where as his lovely lady also chose off the Chef Eric approved list and decided upon the BBQ burger. We also ordered a Spinach Artichoke Dip for the table to prime our stomachs for the meals that were forthcoming.

Spinach Artichoke Dip

With most of the decision making behind us, we were able to absorb the overall atmosphere of the Morris Tap & Grill. I felt quite at home within the rustic yet elegant confines of this eatery and as we lost ourselves in conversation our appetizer arrived at the table. The Spinach Artichoke dish that arrived on our table carried with it such a heavenly aroma that I was barely able to take a picture of it before everyone at our table was jockeying for position to dive into it. As I dipped my first chip into this diptastic concoction, I could tell the texture was just right. Firm enough to stay on the chip, but forgiving enough to not break this conveyance vessel. This potion was not only the right consistency but the flavor was spot-on as well, let’s just say that once it landed on our table, it was not long for this world. After polishing off the Spinach Dip, we ordered another round of drinks from Katrina, and shortly after their arrival the entrees made their appearance.

Trio of Bacon!

The Trio of Bacon consisted of Mustard & Bacon Wrapped Pork Loin, Bacon Baked Beans, and Grilled Pork Belly. From the shear looks of this dish, I could tell right away that I had made the proper choice. I first tried the hearty Baked Beans which had a thick palatable sauce which smothered the copious amounts of bacon that were swimming with the beans. The beans packed quite a flavor punch, and I found myself eating bite after bite, before moving on to the Pork Loin, which was expertly cooked, causing the medallions to be not only delicious but tender as well. Lastly I picked up a piece of the Grilled Pork Belly with my fork and brought it to my mouth slowly with anticipation. You see, in the healthy world we live in now, eating Pork Belly is tantamount to calling the Queen of England a, well let’s just say a word that rhymes with punt and starts with a C, shall we. Yet these tasty morsels of piggy goodness are what my stomach’s wet dreams are made of, and I cannot thank Morris Tap & Grill enough for affording me the opportunity of savoring every last bite of these perfectly cooked cholesterol loaded pork gems.

PORK BELLY

Kat was generous enough to allow me a small taste of her short ribs so I could experience, in her words, all their beefy magnificence. After I tasted her dish, TWSS, I completely understood why she wanted me to try it. First off, the ribs were cooked in such a way that the meat literally fell apart, as Kat gently poked them with her fork. Furthermore, the meat was so tender and the sauce so tasty that I had to eat another piece of my pork belly to stop from distracting Kat, and stealing another piece off her plate.

Short Ribs

I was also afforded the opportunity to try Brian’s Twisted Chicken Pot Pie and Kristen’s Burger. The Twisted Chicken Pot Pie, consisted of all the standard ingredients of chicken pot pie, but instead of being in a pie crust, Chef Eric stuffs those ingredients inside the chicken itself. I find normal chicken pot pie to be rather hum-drum so this inventive twist was a welcomed changed. It also helped that it tasted better than any pot pie that has ever graced my well versed spoon. As for the burger, it was perfectly cooked and chock full of flavor.

Twisted Chicken

I am not one for dessert right after my meal. I would much rather allow the flavors that I just assaulted my taste buds with to loiter a while, and I feel that dessert hinders this effect. With that said, while perusing the MTG menu one particular item caught my eye, and I felt that I would be doing every one of you a disservice if I did not at least try it. Morris Tap & Grill offers something that I have never heard of before, listed as beer cocktails on the menu. I was so intrigued by this concept I simply had to order one of them. I opted for the one that utilized Left Hand’s Nitro Chocolate Stout as its base, and rolled the proverbial dice. This drink consisted of the Stout, Espresso Vodka, Godiva Vodka, and Chambord, topped off with a Chocolate Drizzle. When this creation hit my lips I was forced to rethink everything I ever claimed to know about beer and liquor, so much so that I had to memorize a new rhyme. Liquor before beer, you’re in the clear, Beer before liquor you will never be sicker, Liquor in beer and Holy shit that’s good! Alright I am still working on the Rhyme, but you get my point, order one, you will thank me.

Chocolate Beer Concoction

I, for one enjoy the almost ironic, albeit Alanis Morissette irony not actual irony, feeling of eating proper foodie fare in a pub like environment paired with a craft beer, instead of wine. This duality is the exact reason that I love Gastro Pubs! These wonderful establishments, Morris Tap &Grill included, embody the very essence of being a Blue Collar Foodie. Sometimes I wish I was not a foodie, my life would be easier if I could stuff my craw with bland mush and tasteless chops, but then I visit places like Morris Tap & Grill and with one forkful, edible enlightenment this notion is whisked away and replaced with yet another blissful epicurean memory.

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April 9, 2013

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Muscle Maker Grill Is A Welcomed Change To The Often Mundane and Unhealthy Fast Food Culture

For some foodies the rudimentary idea of calorie counting, dieting, and eating healthy is an unfathomable notion. These words and phrases in the foodie community can be met with the ire of a grandmother that just heard their innocent little angel drop the C-word, and you all know what C-word, I am talking about, THE ONE AND ONLY C-WORD! The thought that any meal that is good for you, simply could not taste even half-way decent, is extremely widespread throughout the foodie community. So, as I got older, and my pants got tighter, I thought my days of being a foodie were over. I grieved longer that Artie Lange did, when he found out that Hostess Cakes went out of business, thinking I would have to eat turnip salads with okra nuggets for the rest of my life. Fortunately, I learned through necessity that this notion is and always was completely untrue. Not only can healthy food be just as delicious as unwholesome food, but one can splurge every now and again on bacon wrapped bacon bites, as long as it is not every day.

Rest In Peace, Indeed

For those of you who still are under the impression that nutritious food can’t tantalize your palate I suggest that you make a voyage to Muscle Maker Grill and check out their healthy yet scrumptious offerings. I will pause for a moment to allow the grumpy cat fan club grumble and murmur about chain restaurants, and how they destroy the very fabric of foodie culture, and blah, blah, pretentious know-it-all gibberish, blah. Are you good now haters? You got that out of your system? Can we move on? Sure, Muscle Maker is a chain restaurant, but my problem with franchises has nothing to do with the idea of them ruining some silly pompous notion of the epicurean elite, I have always found that they tend to scrimp on ingredients, forget about freshness, and serve calorie laden unimaginative meals, once they turn to the dark side of the gastro-force. Thankfully, this is not the case with Muscle Maker Grill. The Muscle Maker Grill that I chose to visit for the purpose of this review is located at 14-29 River Road, in Fair Lawn, NJ, but that is the beauty of franchises, you can search to find one closer to you.

The Muscle Maker Grill Logo

Before ordering from Muscle Maker, Kat and I went for a rather vigorous two hour hike and neither of us was in any mood to cook, so we decided to get take-out, before we started Googleing recipes that involved cooking and eating our dogs and cats. (Relax PETA people, I am joking, I love my pets like family. Furthermore, why are you reading a foodie blog? Go eat some kale that is dressed with your salty tears because you are crying about how the pesticides that treated your organic shrubbery that you are eating most likely killed a dozen bugs.) Kat and I inspected the menu and found that the selection at Muscle Maker was much larger than we expected, and to add to the robust selection, when ordering most of the menu items, you can choose the type of protein you would like to have in your meal. In addition, every menu item lists the caloric intake for the entire world to see, unlike many other “fast food,” restaurants that conceal the nutritional information of their food, as if they were protecting Carmen San Diego.

Carmen San Diego

Kat and I both chose the El Mexicana, which is described as fajita grilled chicken breast or steak, sizzling onions and peppers, reduced fat cheddar cheese, and salsa over brown rice and beans, garnished with tomatoes and scallions for $9.99. Kat decided on the chicken breast, while I chose to upgrade my order, and went with the shrimp. As I was on my way to pick up the order, I began to have orders’ remorse, I was very nervous that healthy merely meant small portions that are designed to fill up a dainty bird like lady, not a large land mammal such as myself. I fretted and worried the entire drive over to the establishment, and then even more while I fidgeted with my phone at the counter while my food was placed into bags. With our Muscle Maker Grill in hand, I raced back to the house, filled with apprehension and foodie anxiety.

As I removed our meals from their plastic confines, I was relieved to see that my trepidation was all for not. The food not only smelled and looked fantastic, which is a feat in amongst itself while be housed in take-out containers, but the portion size was extremely generous. I began to eat my entrée and observed that the ingredients all fused together flawlessly to create a tremendous amalgamation of zesty flavor. There was no one ingredient that overpowered the dish, and half way through eating it I completely forgot that this flavorsome meal was low in calories and chock full of nutritious morsels. I don’t know if I necessarily agree with the menu, that each of these entrees is large enough for two servings, but I was definitely full when I was done with my meal.

Our Meal

All in all, Muscle Maker Grill provides healthy food at the speed of most fast food joints, and the prices are sensible to boot. As the heartless cold nights of winter give way to the warm embracing days of spring, even foodies have to begin to think about shedding some of the winter weight their hibernation has welcomed. So, next time you are too tired to cook, don’t grab a Big Mac or some Lo Mein; give Muscle Maker Grill a whirl, your belt and pants will thank you.

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March 21, 2013

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Old San Juan Makes The Blue Collar Foodie Say ¡Wepa!

One of the phenomenal luxuries of living in Bergen County New Jersey is the never ending list of culinary quests that one can embark on, within mere minutes of their residence. There are very few cuisines that a simple Google search cannot turn up five or more restaurants within a reasonable proximity. So, when I do have the opportunity to visit a restaurant that is sharing a scarce delicacy that I normally have to venture into New York City for, I get rather excited, especially when I score a Groupon for said indulgence. The style of gastronomy that I am referring to is none other than Puerto Rican food, and the establishment that is delivering this tantalizing fare to the Bergen County area is Old San Juan, located at 165 Route 46 West in Saddle Brook, NJ.

From the outside, this restaurant seems quite unassuming, mainly due to ear defiling noise and the unpleasant eye contamination that occurs when your next door neighbor is a bustling freeway. Thankfully, once you enter Old San Juan you are whisked away from this suburban netherworld and brought to a veritable wonderland of peace and tranquility, complete with the heavenly aroma that only accompanies the wonderful cuisine of the islands. When Kat and I entered the restaurant we were instantly greeted by a smiling face and escorted to our table promptly, which is always appreciated. Furthermore, the modern, fresh, and clean interior design seemed to comfort Kat and I, almost immediately.

Old San Juan Exterior

Once we were seated we were given menus from our waitress and she took our drink order as well. Old San Juan, like most non-chain restaurants in New Jersey does not have a liquor license but they do allow you to bring your own bottles of wine or beer. In addition Old San Juan offers an added bonus of B.Y.O.B Sangria, which allows you to supply the wine which they will serve with their own blends of fruits, creating an island inspired cocktail that pairs perfectly with Puerto Rican Food. Kat and I perused the menu and after some serious deliberation we made our selections and signaled the waitress to join us once again.

If you have ever used a Groupon before you are well aware that there are specific guidelines to follow for each and every Groupon that you purchase and in order to take advantage of the substantial discounts, these rules must be followed. I always present my Groupon to the server before I begin the ordering process. The reason I do this, is because some of the regulations can be somewhat convoluted and the wait staff will be able to guide you down the path that allows you to use your Groupon at the end of the night. There is nothing worse than attempting to pay for a bill with a Groupon and finding out there is an issue with using the deal, because of something you ordered. Our Groupon stipulated that we could order 1 appetizer and 2 entrees, so we chose the Tostones Rellenos de Pernil , Stuffed Plantain with Pork, for $10.95. Kat then ordered Churrasco, Skirt Steak, for the reasonable price of $21.95, while I decided upon the Pargo Rojo Entero, Whole Red Snapper, in a garlic sauce, for a sensible $23.95. Each of our meals came with a choice of rice and beans, plantains, or a salad as a side dish, but considering that going to a Puerto Rican restaurant and opting to not try the rice and beans is tantamount to giving a purple nurple to a UFC fighter, we wisely chose the rice and beans to accompany our meal.

Roast Pork Stuffed Plantain

When our appetizer arrived, I knew we were in for a treat. Not only was the presentation of this traditional Puerto Rican dish exquisite, it smelled so damn good I almost divorced Kat on the spot so I could marry the chef, regardless of his or her sexual orientation. Kat and I each took a forkful of the mountain of roast pork that was erupting out of the crispy fried plantain, which soon joined the pork on our fork, and took our first bite in unison. The noises that we made after that first bite are usually heard in sleazy hotel rooms located on highways, not restaurants, but we did not care, because it was that good. The textures married perfectly with each bite while the flavors hopped, skipped, and jumped across our taste buds. When our waitress delivered our appetizer she pointed out that our table was equipped with homemade hot sauce that she warned was very hot. Kat and I might as well be the co-presidents of the Hot Sauce Fan Club, so we did not heed the waitresses warning at first and added a little bit too much hot sauce to one forkful of yummy which started a five alarm fire on our tongues that was not easily quenched. After our battle, we experimented with different amounts of this forceful yet flavorful sauce and found just the right quantity to use, which added tremendous taste without scorching the earth.

Skirt Steak With Chimichurri Sauce

Shortly after we finished our appetizer our main courses arrived. As our dishes were delivered, we noticed that once again the presentation was lovely and the portions were generous to say the least. Kat’s skirt steak was at least 12 ounces and my Red Snapper probably weighed in at 2 pounds. Kat and I began to eat our entrees and all semblance of conversation ceased for at least 5 minutes. We were mesmerized by the food that was brought to our table. My fork tender, juicy, Snapper was swimming in a butter garlic sauce that heightened the snapper’s natural flavor tenfold. Kat’s expertly prepared, tender steak was served with a Chimichurri sauce that was delicate yet delicious, not overpowering like so many others I have tasted. As for the rice and beans, it would not be a complete Puerto Rican meal without them; they were the perfect side dish to an amazing meal.

Red Snapper With Garlic Sauce

If you are like me and you are looking to explore the world one plateful at a time, I highly recommend Old San Juan. Everything we tried was terrific and prepared exactly how we asked for it. In addition, even without the Groupon, the prices are reasonable and the service was fantastic. In the lovely words of the land that inspired this beautiful meal, ¡Wepa!

Even the Fish Loves Puerto Rico

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March 4, 2013

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The Blue Collar Foodie Takes Some “Sage” Advice From a Fellow Fair Lawn Foodie

As a foodie, I am always looking for new and alluring places to fill my craw with tempting culinary treats, and therefore I am continuously taking advice from other epicurean adventurers about restaurants that I “must try.” This time around, this sage advice, you will soon see why that pun was horrendous but I could not help myself, came from one of my friends on Yelp.com named Mark C. Mark suggested that I bring my stomach, and my wife, to Sage, see I told you that pun was bad, located at 17-15 Broadway, in Fair Lawn, NJ for as Dr. Sheldon Cooper would say, “A real Italian treat.” It took me a while but I heeded this advice as Rihanna should have in regards to her punch drunk beau Chris Brown, and visited Sage last Sunday.

From the outside this restaurant is slightly unassuming, due to the fact that is highway adjacent and the facade of the building itself if somewhat old and shabby looking. Please do not let these shortcomings taint your overall impression of this establishment; because once you cross the threshold of Sage’s doorway, you are transported away from this meek and dated ornamentation, into a contemporary land of fresh clean paint and modern furnishings.

The first thing I noticed after the décor was the ample and plush seating that filled the rather spacious dining area. If you know me, you know that I like confined spaces like Jim Jones likes shoveling his sidewalk, in order to understand this joke you may have to read this Patch.com article that was mentioned nationally on TMZ. So when Kat and I were offered the choice between a table and a pimpalicious, my words not the servers, booth, we immediately opted for the booth which was damn near cavernous and uber comfy.

Once seated our server Jason approached our table and handed us our menus and informed us of the specials for the evening, before taking our drink orders and leaving us to peruse the bill of fare. Since Kat and I are fat kids at heart, we had already scoured the interwebs for reviews and the menu for Sage’s dinner offerings, so we had a decent idea of what we would be ordering. Once we placed our closed menus on our table, which is of course the international signal telling our server that we were ready to order, Jason was there faster than you can say Unique New York three times fast, go ahead give it a whirl, I will wait. Okay, that was just for my enjoyment, that phrase is really hard to say and you probably did it at your desk at work and now everyone knows you are crazy, so let’s just say Jason was good at what he does and move on from this embarrassing moment in your professional life shall we.

Olive Bread

I ordered the Veal Luigi which is described as veal topped with spinach, mozzarella and a sun-dried tomato sherry wine sauce for $23.00, and Kat decided on Tortelloni Bolognese special described as cheese tortelloni topped with homemade meat sauce and fresh grated Parmesan cheese for $20.00. Each of our meals came with a house salad which of course came with our choice of dressing. Furthermore, my meal was supposed to come with a side of potatoes but being that I knew I was going to write this article I had to upgrade my side dish to a bowl of pasta with marinara sauce, because seriously a food critic that goes to an Italian place and does not try the house gravy is about as trustworthy as a skinny chef!

After our orders hit the kitchen Jason returned to our table and delivered a basket of bread that at first glance seemed to be quite ordinary. Before leaving, he lit a candle and placed it on our table, recognizing that Kat and I were on a “date,” which was extremely appreciated and enhanced the ambiance of this establishment even more. With the guidance of the romance inducing flicker of the candlelight I lifted the napkin that was covering the superficially conventional bread and I realized why Jason added the candle to our table. The soft light the candle provided had little to do with my wife and more to do with the loaf of homemade olive bread that I just uncovered. As I reached for this stunning temptress, I could have sworn I heard the pleasant sounds of a harp playing a melody, while my hand slowly extended towards my prize. This 1980’s movie cliché was completely necessary because words cannot express the explosion of flavor that this bread packed per slice. Sage already had a hold of me and the entrée had not even touched the oven yet.

House Salad

While savoring my second piece of the simply divine olive bread, our salads arrived and Kat and I were offered fresh ground pepper which we gladly accepted. The salads were not robust but a decent size for a side salad. The house dressing was expertly made and the salad was dressed to perfection with just the right amount of this flavorful concoction. Kat and I made short work of the greens and I of course needed to splurge and have one more sliver of the olive bread before awaiting our main course.

When the main course arrived I could tell just from the aroma wafting off the plate that Sage was going to complete its almost flawless performance in style. Both entrées looked and smelled remarkable, and appeared to be fairly large portions which this foodie loves to see. Jason offered, Kat and I fresh grated Parmesan cheese, which we graciously accepted. When our dishes were garnished Italian style, we only had one option, and that was to dig in. My veal was tender and succulent and seasoned to perfection, topped with a sauce that most likely cascaded like a waterfall from heaven into the kitchen of Sage. Kat’s tortelloni tasted amazing as well, thanks to the skillfully prepared Bolognese sauce that had just the right consistency.

Veal Luigi

In addition to the wonderfully attentive wait staff, the soothing ambiance, and the delicious food, while we were eating our main course, not only did the owner come by our table to check on us, but the Chef himself made his rounds just to make sure our food was prepared to our liking. After our meal was complete, we opted to decline desert because we did not want the essence of the meal we had just consumed to be washed away so quickly. With the check in our hand we paid our bill, a modest $50.00 might I add, and left Sage with full bellies and happy souls.

Tortelloni Bolognese

I implore all the foodies in the Bergen County area to visit Sage not once, but often. This area is littered with mediocre eateries that linger far past their expiration date, yet we are constantly losing incredible restaurants due to apathy. Sage is not only quite inexpensive for the quality of food they are serving, but they, like most New Jersey eateries, are a bring your own bottle establishment, which saves you even more money. So, in the immortal words of Billy Joel, grab “A bottle of red, a bottle of white. It all depends upon your appetite. I’ll meet you any time you want, in our Italian Restaurant. “

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February 25, 2013

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Morristown Big Brew Beer Festival 2013!

Before I write this review, I would like to preface it with the following:

From my perspective this event was a huge hit, due to the fact that I purchased V.I.P. tickets, and I had an amazing time, but I would be remiss if I did not include some of the complaints that caused the event’s website to become a billboard of apologies after the event ended. The event staff stated that they had a complete failure of the barcode scanning system which led to the enormous lines in the almost unbearable weather Saturday night, I was informed that some patrons waited upwards of 2 hours to enter the event. The event staff also apologized for the lack of restrooms for both men and women the venue provided, causing bathroom lines to exceed 30 minutes at sometimes during the event. If you experienced any of these issues, I can see why you were not happy, but with that said, I would like to move past the oversights of the planning committee and touch on some of the highlights of what an event like this should be, and hopefully will be next year. The event staff has stated that you can contact them at bigbrewbeerfest@aol.com in order to request a refund if your ticket was unused or you can e-mail them your experiences and they will attempt to make it up to you, the customer, in the future.

Welcome to Morristown’s Big Brew Beer Festival

There are very few words in the English language that when combined create a sense of pure joy deep down in a man’s core. Unlimited bacon for example, is one such combination, Super Bowl is another, but since my doctor says that my cholesterol is higher than Oscar Meyer’s and the Super Bowl just ended, there can only be one duet of manly verbiage that I can be writing about this week, BEER FESTIVAL!

For anyone who does not know what a beer festival is, -1 man point if you have a Y chromosome, it is an event where beer vendors from all over the country converge on one particular longitude and latitude to showcase their hoppy goodness, and attempt to woo potential new customers, by filling their gullets full of their wondrous concoctions. In addition, to the fantastic beers that are usually on hand at one of these magical soirées, there is never a shortage of awe inspiring food and attention-grabbing vendors vying for your business as well. These events are quite literally a warehouse full of Mangasm!

Last Saturday I had the privilege to attend The Morristown Big Brew Beer Festival that was held at the Morristown Armory. Kat, my wife, and I decided to splurge and purchase the VIP admission because it allowed us to enter an hour early, sample the most exclusive beers at the festival, and included a gourmet hors d’oeuvre spread provided by the Morris Tap and Grill. Considering that I knew that I was going to be writing a review about this event, I felt it was my duty as a food blogger to not only write about the tantalizing libations but also the unique food offerings, even though this ticket was $85.00 instead of $60.00.

Kat and I arrived at the Morristown Armory shortly before the doors opened and took our place in line while we waited to be let into the venue. Upon entering the venue, we met up with our friends Kristen and Brian and began to wander around the immense warehouse like space that housed the 100 plus craft beers that were on hand. We immediately headed for the V.I.P lounge which contained the extra special beers like 25th Anniversary Imperial Stout by Lakefront Brewery, INC., a Doppel Bock from the Climax Brewing Company, and of course FU Sandy by Flying Fish Brewing Co., which is a limited edition beer that supports the relief effort for rebuilding towns that were ravaged by Hurricane Sandy.

The Spread!

After we wet our whistle with some of the best 2oz samples of beer that I have ever had the pleasure of tasting, we decided to visit the hors d’oeuvre table. The Morris Tap and Grill offered an array of gastronomic appetizers that left me asking myself, why the hell I had not heard about this place sooner, seriously my so called Facebook “friends”, you are all at fault here, and I am not sure that I can forgive you.

If someone started a religion where instead of communion, I was able to approach the alter and eat the Bacon Hummus, the Morris Tap and Grill served, I might consider accepting whatever depraved creature that church worshipped as my lord and savior. In this religion we just created The Chili that was served would most definitely be considered Satan due to the perfect amount of burn that it delivered with each bite. Rounding out the food table was a variety of cheese and crackers and a delicate mushroom salad that added some relief from the flawless tingle left behind from Beelzebub dancing on our tongues.

FU Sandy

After we ate, it was once again time for us to venture into the beer laden abyss known as the beer festival and imbibe some more mouthwatering offerings. As we meandered through the armory, we stopped at whatever random beer vendor that tickled our fancy. We sipped, gulped, swigged, sniffed, and tasted our way through a myriad of vendors and appreciated every second of it while we waxed poetically about the barrage of flavors that engulfed our taste buds. Some of the highlights of this second wave of tastings were:

Hop’solutely by Fegley’s Brew Works, Wookey Jack by Firestone Walker Brewing Company, Diesel by Sixpoint Brewery, Humdinger Burnpile by Magic Hat Brewing Company, Pumpkin Smasher by Big Muddy Brewing, Art of Darkness by Ommegang Brewery, Christmas Ale by Goose Island, Double Platinum Imperial IPA by Starr Hill, Ramstein Double Platinum Blonde Hefe Weizen by High Point Brewing Company , 400 Pound by Left Hand Brewing Co., Hopsecutioner by Terrapin Beer Co., Ubu Ale by Saranac, Double D IPA by Old Dominion Brewing Co., Maudite by Unibroue, Exit 16 – Wild Rice Double IPA by Flying Fish Brewing Co., Thunderhead IPA by Pyramid Breweries, Scarlet Lady Ale by Stoudts, Reserve Imperial IPA by Captain Lawrence Brewing Company, Sneak Attack Saison by 21st Amendment Brewery, County Line IPA by Neshaminy Creek Brewing, Rumspringa by Lancaster Brewing, Sweaty Betty by Boulder Beer Company, Crispin Cider, and Woodchuck Hard Cider.

Grilled Voodoo Chicken Sliders

Since the neurons in our brains were firing more haphazardly than a Los Angeles’ Police Officer with an arrest warrant from all delightful libations, we decided it was a good time to refuel at the Morris Tap and Grill station once again. This time unfortunately we had to pay for this meal, but it was worth every penny. We decided to try the Grilled Voodoo Chicken Sliders and The Baconator Sliders. The chicken sliders were expertly seasoned and once again had just the right amount of tangy goodness to wake our taste buds. The Baconators were slightly undercooked but still tasty. Kristen and Brian procured some cheese curds from the Wisconsin’s Cows and Curds Food Truck that was parked in the event and afforded me a taste, which made my stomach smile.

Wisconsin’s Cows and Curds Food Truck

After stuffing our faces full of this scrumptious nourishment, we decided it may be a good idea to saunter around a bit and visit some of the vendors that were not supplying us with an unlimited supply of hangover juice. The first vendor we spoke to was The New Jersey Craft Beer (NJCB) Membership Club which offers its members discounts on craft beer through its partnership with local businesses. Being that I am The Blue Collar Foodie, if there is a way to get a deal, it is most definitely for me, and I joined on the spot. The next stop on the sobering up tour was ChewTheDirt.Com, which is an E-Zine that claimed to be a curator of man stuff. I was able to speak to the man behind the magazine and peruse the website for a short while and liked what I heard and saw. Chew The Dirt reminded me of Maxim Magazine before they turned into just another boring men’s magazine and lost their edge. We then stopped over at the Jersey Club Sports’ table and discussed the finer points of Kickball and Dodge Ball, two of the team sports this innovative and fun company offers its clientele. Next we stumbled upon the JR Cigar table and chatted about the only product on this planet more masculine than the beer we were sampling, stogies. We were even able to find a table serving samples of Homemade Momma’s Hot Apple Garlic Chicken Wing Sauce, which Kat bought before I could finish my sample spoonful.

Kat likes her cider!

After all this nomadic gib-jabber, we realized that we needed to drink some more beer, considering this was a beer festival so we embarked on mission number 3. Knowing this was our last round of drinking, Brian and I set our sights towards the breweries that were a must visit before we vacated this beertopia, while Kat and Kristen decided to stalk the Cider tables once again. Our final choices to sample were:

Ellie’s Brown Ale by Avery Brewing, Oak Aged Barleywine by Schlafly, Deviant Dale’s by Oskar Blues Brewery, Finest Kind IPA by Smuttynose Brewing Co., Double Simcoe IPA by Weyerbacher, Evil Eye PA by Evil Genius Beer Company, Double White by Long Trail Brewing Co., Maximus by Laugunitas Brewing Company, IPA by Full Sail Brewing Co., Mad Hatter IPA by New Holland Brewing Company, and IPA by Cisco Brewers.

Goodbye Big Brew Beer Fest! See you next year!

After this last round of drinks, it was time for us to catch our ride, a huge thanks to Kristen’s Mom because Kat and I were in no condition to walk 2 miles, to the Morristown Train station for our safe train ride home. I am sure I am going to catch some hate mail for writing this obviously pro Morristown Big Brew Beer Festival, but I absolutely feel that the event staff involved did not mean to ruin anyone’s day on purpose. This was the first year this event was held and like anything in life, you live and you learn. I do hope that this event will be held once again next year and everyone has the opportunity to have as good of a time as we did at this event.

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January 31, 2013

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The Blue Collar Foodie Visits Bhoj, a True Sub-Continental Delight

Throughout my many years as a foodie I have visited countless restaurants searching for phenomenal interesting cuisine. Since I have been on this endeavor for such a lengthy amount of time, it gets harder and harder to find new restaurants to take a bite out of. I sometimes feel like a nomad wandering out of town, to another county, or even across state lines in pursuit of a foodie find worth talking about. Imagine my surprise, when I was informed that I had been missing out on some of the best Indian food in the state, right in my own backyard. After receiving messages from several of my Facebook friends urging me to give Bhoj, located at 430 Market Street, Elmwood Park, NJ 07407, a try, I had no other option but to heed their advice.

Kat and I are no strangers to ethnic food, which you know if you read this blog, so when I mentioned the possibility of Indian food for dinner Kat did not even let me finish the question, before responding, “YES!” After a long day of work and a short stint at the gym, Kat and I hopped into the car with our appetites and headed to good ‘Ole Elmwood Park to experience all that Bhoj had to offer.

At first glance, Bhoj, does not seem like much, due to the fact that it is located in a shopping plaza with a Dunkin Donuts, a liquor store (wink, wink, nudge, nudge, Bhoj is a BYOB), and a Laundromat, but as I have learned quite a few times on my epicurean adventures, looks can be deceiving. As we entered Bhoj, the intoxicating aroma caused us to forget what the building looked like outside and focus on the interior of this enchanting restaurant, which was decorated with an authentic Indian theme. I felt like Tucan Sam as I followed my nose through the restaurant as we were seated by our waiter.

Once we were seated we were welcomed to the Bhoj by our server and handed two menus and a list of specials. While perusing the menu our waiter brought over two glasses and filled them with water while we attempted to make our decision. When the waiter came back, as per usual, Kat and I could not make up our minds so I asked him to suggest an appetizer. More often than not a waiter or waitress will choose an item on a whim when requested to advise a diner on what they should eat, but not at Bhoj. I was happily surprised when our waiter engaged us in a short conversation in an attempt to judge our likes and dislikes before just offering a random dish for us to order. Armed with the knowledge that he collected from our conversation our waiter competently recommended the Vegetable Samosas with Channa which was described as crispy golden brown triangle pastry stuffed with potatoes and green peas. We of course took our waiters advice and ordered this alluring appetizer while we scrutinized the menu some more looking for the perfect entrée. Our waiter also asked us what degree of spiciness we would like our appetizer to have, E.G. Mild, Medium, or Hot. We requested medium, but our waiter seemed slightly suspicious about our heat tolerance and suggested Mild Plus for the appetizer and if we wanted more heat, he would adjust our entrées accordingly.

Dipping Sauces

Once our appetizer order was in, a waiter came to our table and placed a basket of crispy flat-bread that I believe was Khakra and a dish divided in thirds which housed three distinctly different sauces for said Khakra. I have to admit that Bhoj scored some points with this foodie by adding the dipping sauces, which were wonderful by the way, because I am huge sauce fanatic, so much so that I have an entire shelf dedicated to sauces is my refrigerator much to Kat’s chagrin. As we chowed down on the complimentary Khakra we made our final decision for our main course and relayed them to our waiter. I decided upon the Bhuna Gosht for $17.95 which was described as Lamb cooked in special thick gravy with exotic spices and tomatoes, whereas Kat went with the Chicken Tikka Masala for $16.95, which was described as boneless pieces of Tandoori chicken cooked in a creamy tomato sauce. We also ordered Garlic Naan for $3.95 and Basmati Rice for $1.50 to complete our meal.

Khakra all dressed up

Shortly after we ordered our entrées, our appetizer arrived on the table and it was presented beautifully on the serving plate. The two overstuffed triangle pastries were fried to perfection and placed on the dish surrounded by the Channa creating an edible piece of art that any refined foodie, including Kat and I, would feel bad destroying. That is, until we tasted the first bite, and then we devoured every last morsel of this fantastic dish as if we were a bunch feral carnies that have never used a fork before. Yea, that is right! It was acting like a feral carnie good!

Vegetable Samosas with Channa

While we were demolishing this delectable treat, our waiter approached the table to inquire about the spice level, so the Chef could prepare our meals properly. Although, this seems like a minor detail, it is interactions like this that separate run-of-the-mill eateries and exceptional establishments. Kat and I felt that the waiter and therefore Bhoj, honestly cared if we were enjoying their cuisine and wanted to do adjust the spice level to the appropriate tolerance so we would have the best possible experience they could provide.

After we were done with the appetizer, our table was cleared and the table was prepared for our main course. When our dishes arrived the smell alone caused me to salivate like a rabid Chupacabra in heat. As is the custom, Kat and I spooned a portion of rice on our plates, which we then topped off with a serving of the entrées that we ordered. Each bite revealed more and more of the depth of flavor these dishes possessed. The addition of the Garlic Naan only added to this magnificent feast.

Bhuna Gosht and Chicken Tikka Masala

The portions were extremely generous and we only ate half of our meals before we felt as if we could not eat another bite. That is, until our waiter approached the table and asked about our thoughts on dessert. He highly recommended the rice pudding, and since he had not steered us wrong all night, we followed his guidance like he was our gastronomic Sherpa. Once again his expertise navigated us down a path of culinary enlightenment. The rice pudding not only tasted great but snuffed out any lingering effects of the tingling sensation that accompanies proper Indian cuisine.

I have to say that I was exceedingly impressed by Bhoj. The ambiance enhancing modern Indian music combines with the traditional design theme to create an environment that is perfect for dining, while the tremendously helpful and attentive staff serves some of the best tasting Indian food that I have found in this area. The lesson to be learned from Bhoj, is that sometimes what you are looking for can be found closer than you think, as long as you have an open mind and an open stomach.

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January 12, 2013

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The Blue Collar Foodie Helps You Decide! Restaurant Week 2013 Edition

Restaurant Week 2013

It is that time of year again folks! New York City Restaurant Week is about to commence and this year 317 restaurants will be serving up some of the finest food New York City has to offer, from January 14th until February 8th. Each and every year more restaurants jump on the proverbial chuck wagon and attempt to compete for your business during the most hectic two weeks in the New York City restaurant business and the hardest part is choosing which restaurant to visit. If you are as bad at making a decision as Notre Dame was at playing football this week, The Blue Collar Foodie has got you covered! I have reviewed, inspected, and studied the New York City eateries participating in restaurant week this year and handpicked a few of my favorites to make your decision making process go a wee bit easier.

Before I get to the restaurants that made this exclusive list I first want to explain how these establishments were selected. I evaluated each restaurant using the following criteria; the restaurant’s history, the building the restaurant is housed in, the menu offered, and of course the food they serve. I then used a complex algorithm, not really but this sounded way too awesome not to write, and selected restaurants that not only serve remarkable food but also provide an amazing eating experience for the customer.

Considering I only get to visit these prestigious restaurants twice a year during restaurant week, due to budget restraints, my restaurant selection has to be more than just about food. I want to visit famous buildings, have the chance to rub elbows with celebrities, dine where history actually happened, and do it all for 38 bucks plus tax and gratuity. If you are looking for the best food this immense list has to offer this is not the review for you, but if you are looking for a once in a lifetime New York City experience keep reading!

It should be noted that I have not visited all of the restaurants that are on my list, so most of my research was done using the interwebs. So if the restaurant that you choose is not as amazing as I say it is, please forward all your hate mail to dealwithit@Doyourowndamnresearch.com

To make your life even easier, I have broken down my selections to match the “by cuisine,” categories that are used on the NYC GO website, which lists all the restaurants that are participating. I have also decided to follow Twitter’s lead and only use 140 characters to capture the essence of each eatery, I call them TweeViews. If you like what you see in the Tweeview please visit the restaurant’s website to see more about the venue, by clicking the establishment’s name. Furthermore, these selections are in Alphabetic order by cuisine type then restaurant name. If you use this list to pick a restaurant out, I would love to hear about your experience in the comment section below, so please post. Remember an outing into the City is really what you make of it, so as Barney from How I Met Your Mother would say, “Suit Up, and have a Legend, wait for it, Dary evening!”

Gastronomic Map

American New

Butter: A unique interior design inspired by nature paired with an eclectic menu featuring uncommon dishes make Butter a force to be reckoned with.

Hospoda: Czech inspired fare paired with fresh pilsner instead of the normal wine creates a fresh take on fine dining at this upscale eatery.

The Lambs Club: A famous chef and a building on the National Register of Historic Places that was home to one of America’s oldest theatrical organizations.

Leyla: Boasting one of the finest menus on the restaurant week circuit, what it lacks in history it more than makes up for in culinary creativity.

Kutshers: A modern Jewish American bistro, with roots in the Catskills, which offers Grandma’s favorites with a contemporary twist.

Park Avenue Winter: A rustic American restaurant offering seasonal fare and a corresponding design that is only open until the end of winter begets spring.

Perilla: With only 18, it is hard to score a table at this neighborhood restaurant, turned foodie mecca that focuses on fresh, seasonal ingredients.

Sprig: Located in the Lipstick Building this posh eatery offers artistically prepared seasonal fare inspired by Northern California cuisine.

American Traditional

‘21’ Club: A former New York City speak easy, still frequented by many celebrities, expertly serving awarding winning food with high class flare.

The Darby: This former legendary Jazz and Blues Club turned chic eatery serves up creative cuisine with a side of swag in the form of live music.

Asian Fusion

Ajna Bar: Beautiful interior design, renowned DJ’s, and a collision between French and Asian cuisine make Ajna Bar an appealing spot for 2013.

Barbecue

Hill Country BBQ: New York’s own piece of Texas, serving up huge portions of fresh Barbecue for all of us with a city addresses but country souls.

Chinese

Hakkasan: This ain’t your local Chinese takeout joint; this is refined Chinese fare which is combined with a sophisticated and stylish dining area.

Continental

The Russian Tea Room: A New York City Icon that was founded by members of the Russian Imperial Ballet and is frequented by the worlds’ most fastidious foodies.

French

L’ecole: The ground floor of Fine Dining, located in the Int. Culinary Center; students from everywhere collaborate to create awe inspiring dishes.

Greek

Kellari: A warm and inviting atmosphere that sets the tone for a Grecian inspired meal that the Chef lovingly prepares to celebrate his homeland.

Indian

Junoon: An extensive selection of interesting and delicious Indian dishes that offers the restaurant week veteran a wonderful escape from monotony.

Tamarind: This trendy eatery is one of the most popular Indian restaurants in NYC, and one look at the décor coupled with the menu should explain why.

Italian

Asellina: Sleek, posh, and chic describe this hip establishment where authentic Italian food collides with the modern day reality starlet scene.

Barbetta: Known as one of the most romantic restaurants in New York City, this is a great place for a couple to fall in love all over again.

Cipriani Dolci: Located inside the majestic landmark that is Grand Central Terminal, Cipriani offers something to the architecture lover that others cannot.

Pó: An intimate space and fresh ingredients delivered daily by foot or bike by the surrounding markets, serving Italian food as it should be.

The Leopard at des Artistes: First time diners come for the buildings historical significance and the impressive art collection, but they come back for the food.

Japanese

Megu: This establishment transports you to the Far East like no other restaurant I have ever been to, from design to dish, Megu is a phenomenal.

Korean

Bann: A fantastic place to experience a variety of tantalizing Korean food while being surrounded by stunning authentic Korean décor.

Mediterranean

Ilili: Ilili combines Lebanese cuisine with a Mediterranean flare, an epicurean delight perfect for the foodie looking to expand their palate.

Mexican

Maya: Traditional Mexican cuisine meets modern culinary expertise at this contemporary eatery that promises warm Latin hospitality.

Pan/Latin

Raymi: Billed as the best Peruvian restaurant in New York City with a menu and dining area that appears to back up that claim.

Rayuela: A truly innovative and beautiful restaurant that created its own culinary genre known as estilo libre Latino or freestyle Latino.

Seafood

FishTag: Mediterranean inspired seafood dishes expertly paired with wine from the imaginative culinary mind of world renowned chef Michael Psilakis.

Southwestern

Mesa Grill: Bobby Flay combines his passion for Southwestern cuisine and his love for grilling which leads to a marriage made in foodie heaven.

Spanish

Andanada 141: A restaurant week menu truly built for adventurous foodies combined with a bull fighting theme makes this a great spot for thrill seekers.

Steakhouse

The Capital Grille Chrysler Center: Located inside the Chrysler Center’s Trylon Towers, this highly rated chain steakhouse is an architecture aficionado’s dream.

Thai

Kittichai: An exquisite design that lends itself to a romantic dinner for two with a menu that offers an inventive take on traditional Thai dishes.

Vietnamese

Le Colonial: This one of a kind eatery transports you to a forgotten world known as French Indochina and serves French inspired Vietnamese cuisine.

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January 10, 2013

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The Blue Collar Foodie Visits The Twisted Elm Tavern

As a Blue Collar Foodie, my epicurean journey started with dive bars and unexpected foodie finds across this wonderful state of ours. The places that I frequented in the early days of this culinary adventure would make the typical fastidious foodie cringe with disgust. I however loved every minute of it! I still enjoy eating a gourmet meal off a paper plate in a wood paneled wonderland, while the glare of a 50 inch television broadcasting a sporting event illuminates the dark and dingy dining room, but my new true love is the Gastro Pub.

A Gastro Pub is quite simply a bar that serves high end food paired with craft beer and they have been sprouting up in the Garden State faster than reality shows that focus on drama fueled D-bags from the planet orange. My preferred Gastro Pub right now is none other than the Twisted Elm Tavern located at 435 River Drive in Elmwood Park, New Jersey. This relatively new eatery in Bergen County is the brain child of co-owners Jim Rogers and George Kantakis, and according to this foodie, they have struck gastronomic gold!

The Twisted Elm Tavern offers its customers two distinct atmospheres to enjoy the imaginative creations of the Elm’s Head Chef Albert Scazafave. First and foremost is the “sit down,” experience, which I recommend for the Twisted Elm virgin, which is comparable to any high-end restaurant you will find in this area. The second way to appreciate the many offerings of the Twisted Elm is to belly up to the bar, where you can not only have a great conversation with one of the exceptionally sociable and educated bar-tenders, but order anything off the dinner menu as well.

The Twisted Elm’s décor is littered with artistic photographs of local historical sites that initiate countless conversations about native folklore, which is always entertaining for a townee like me. The rustic yet refined approach to design that the Twisted Elm has chosen lends itself very well to the genre of Gastro Pub, and creates a home-like appeal with a fine dining flare.

Spicy Garlic Shrimp with Spanish Chorizo

Even though I have never been disappointed in any dish I have devoured at this spot, I do have some favorites that standout amongst the crowd. First off the bread and butter that are served will challenge your self-control, because between the enticing artisanal everything butter and the fresh baked bread, if you are not carful you will fill up before your meal begins. As For appetizers, I highly recommend The Spicy Garlic Shrimp($12), which combines garlic shrimp with Spanish chorizo in a mouthwatering sauce perfect for seafood lovers, or The East Meets West Ribs($12), which are covered in a sriracha barbecue sauce, that, I am not ashamed to say, have dreams about. As for the Main Course, I am a sucker for the Skillet Mac and Cheese with Lobster($15), which delivers a tremendous amount of Lobster flavor thanks to the gigantic pieces of lobster mixed into the cheese sauce that has a slight smoky flavor due to the loving addition of my favorite condiment, Bacon! That is right, you heard me, I said condiment, bacon makes everything taste better, and therefore it is the only meat that should be considered a condiment. The aforementioned Pork Shank ($24) also makes my list of culinary contenders on the Twisted Elm’s menu, due to a perfectly executed chasseur sauce that displays the Chef’s wide array of influences.

Smoked St. Louis Ribs with Sriracha BBQ sauce

As you are eating the generous portions the Twisted Elm offers please keep in mind that not partaking in one of the daily dessert specials would be a foodie crime punishable by excommunication and a lifelong sentence of eating at McDonalds. The evil genius that constructs these decadently suggestive concoctions deserves the utmost praise, for these deserts leave me speechless each and every time I indulge in one of these masterpieces.

Since this is a foodie blog I have spent a substantial amount of time describing the Gastro facet of the Twisted Elm but I would be remiss if I did not inform you about the Pub side of this establishment. The Twisted Elm Tavern is not your ordinary local watering hole slinging Pabst Blue Ribbon and Budweiser long necks; they offer a rotating craft beer selection that is handpicked by an unofficial Cicerone, a beer sommelier, which fluctuates with the seasons. The beer menu, which is listed on a large blackboard behind the bar, regularly features craft brewing legends such as Stone Brewing, Dog Fish Head, Rogue, and Flying Dog.

To add to the allure of the Elm’s libation selection they offer much more than just craft beer. The Elm consults a sommelier to choose the wine that they offered to their customers who prefer grapes over hops. Furthermore, much to my wife’s delight, they also serve artisanal Hard Cider by Crispin. To top it all off, they of course offer a full bar complete with every kind of alcohol your heart desires, or you can allow one of the bartenders to whip you up a specialty cocktail designed by their own in-house mixologist.

Whether you are looking for a peaceful gourmet meal with friends or a place to watch the game and have a couple of craft brewed cold ones, The Twisted Elm has got you covered. As a parting piece of advice, I suggest that if you decide to go to the Twisted Elm Tavern, please leave your inhibitions and diet at home. The Twisted Elm experience is all about adventurous dishes and extraordinary beverages that all combine for a gastronomic expedition that calorie counting and hesitations will not support.

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December 27, 2012

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The Blue Collar Foodie’s Top 5 New Year’ s Eve Coup Quashing Appetizers

Happy New Year!

So you have secured the privilege to host the largest event in most people’s social calendars all year and you want to hold on to this honor for years to come. This is not an easy task my friend! At least half of your friends and family that are attending your New Year’s Eve party this year have thoughts of forcing a coup d’état, that would make Napoleon Bonaparte blush, leaving your house empty on this festive occasion. The best way to quell this treacherous scheming is to fill your visitors’ bellies with delicious foodie fare that will have them craving your apps like Charlie Sheen desires seven gram rocks. The following is The Blue Collar Foodie’s Top 5 Coup Quashing Appetizers.

1: Candied Bacon with Mixed Nuts

If you read this blog you are well aware of my love of, alright obsession for, bacon, so it should be no surprise that the first appetizer on my list is full of salty smoked swine. I created this recipe for Christmas this year because I had some left over slab bacon that I did not want to go to waste. It was a huge hit, so even though there is no official recipe yet, it is not very difficult to make. Please note that when I made this delightfully spontaneous dish I did not measure the spices so feel free to tweak the recipe to fit your tastes.

Slab Bacon

First you will need to acquire the following ingredients:

1 Pound of Slab Bacon (preferably from your favorite Pork Store)

1 Table spoon Cinnamon

Maple Syrup (Enough to coat bacon)

2 Jars of Emeralds Sweet and Salty Cinnamon Sugar Mixed Nuts

2 Table spoons of Brown Sugar

Candied Bacon

Preparation:

Cut the Bacon into ¼ inch bite sized pieces making to cut against the grain as to preserve the integrity of the fat to meat ratio of the slab bacon.
Place a ½ pound of the cut bacon into a skillet set to medium high heat.
Sprinkle ½ tablespoon of cinnamon on Bacon once a layer of grease forms on the bottom of the pan. Mix Well
Cook bacon until very close to being done and then drizzle maple syrup into the pan coating the bacon evenly.
Cook Bacon until it is crisp.
Remove Bacon from pan and place on plate and allow it to cool for approximately 10 minutes.
Repeat steps 2-6 for the other ½ pound of bacon.
Fill two serving dishes (I use holiday tins to be festive) with the Emerald’s mixed nuts and top with Candied Bacon.
Dust with Brown sugar and mix well to incorporate the bacon into the nuts.

This dish is easy to create and even easier to serve to your guests. Simply prepare this crunchy, salty, sweet concoction the night before and set it out shortly before your guests arrive. I assure you this hodgepodge of awesomeness will make at least a few of your guests Tweet the praises of your shindig, like a 14 year old girl who just received her first kiss.

2: Buffalo Chicken Dip

Buffalo Chicken Dip

New Year’s Eve Parties are hard to cook for because people are constantly on the move. Furthermore, everyone is dressed up to ring in the New Year, so unfortunately the gold standard in appetizers, The Chicken Wing, is absolutely out of the question. Right? Wrong! This tangy Buffalo Chicken Dip is the perfect solution to this sticky fingered dilemma.

This is another dish that can easily be made the night before and reheated just prior to your guest’s arrival. Paired with a strong tortilla chip like Tostitos Scoops this magical potion will make your Grandma’s Onion Dip feel like Latoya Jackson at a family reunion.

3: Double Bruschetta

Double Bruschetta

As most of you already know, I am from the Armpit of our fine country, New Jersey! New Jersey is known for a few things; the Mob, thanks to the Sopranos, the New Jersey Turnpike, thanks to the smell of cheese and death that emanates from it, Snookie, thanks to Ulster County, New York, and Jersey Fresh Produce, thanks to being the Garden State. As the Facts of Life theme song once said, “You take the good, you take the bad,” (I just lost a man point there) and that pretty much sums up my love hate relationship with New Jersey. I could do without being associated with the horrid odor of the Turnpike and Snookie invading my shore line like an overweight, orange skinned, vodka laced Godzilla, but then I would have to do without the mouthwatering taste of fresh Jersey Tomatoes and I can’t have that!

In celebration of the only good thing to be associated with New Jersey since the first game of Baseball was played on June 19, 1846, I present to you this jaw dropping bruschetta recipe that will make your guests proud to be from THE GARDEN STATE. Unlike ordinary Bruschetta recipes, this one throws sun dried tomatoes into the mix, and then prompts you to melt cheese on pre-made toast squares. What you end up with is an appetizer that is not only healthy but is also a true crowd pleaser. These crispy slices of heaven will make your guests completely forget that Chris Christie is our governor and their car insurance is higher than most people’s mortgages.

4: Crunchy Swiss Cheese and Ham

Crunchy Ham and Cheese Bites

If you are anything like me you always have some left over Christmas Ham that you are not quite sure what to do with. Sure you can have Ham and Cheese sandwiches for lunch for a month, or you could make some fantastic Split Pea Soup, but why not share the wealth, in the form of a crunchy tasty treat. These crunchy Swiss cheese and Ham patties are a great way to recycle that Holiday Ham in a fun and scrumptious way.

The home style appeal of these flavorful morsels transport me back to a simpler time when instead of Panko or Tempura batter, cornflakes would do just fine as a crunchy coating. I like to serve these delicious nuggets with a variety of mustards, such as Dijon, Spicy Brown, and Yellow.

5: Fried Green Beans with Wasabi Ranch Dipping Sauce

Fried Green Beans

This recipe is one of my all-time favorites for any kind of entertaining. Fried Green Beans can be served to a small dinner party with a refined palette or to a group of booze laden football fans on any given Sunday. Either way these crispy fried tidbits are always a hit.

Kat and I found this recipe when we first got our Deep Fryer and went on frying binge that almost caused a zombified John Candy to rise from his grave and join us. We literally fried everything, French Fries, Tator Tots, Hot Dogs, Twinkies (R.I.P.), Oreos, Snickers, and when we ran out of the normal things to fry, we went rouge and started tossing veggies into the hot oil. After we gained 10 pounds in a month and our cholesterol was twenty points higher we had to retire the fryer for a while but this recipe always remained a staple.

Weather you use all or none of the recipes above, I hope that reading this article inspired you to create some amazing appetizers for your guests. Remember your friends and family came to your house to celebrate the New Year, it is up to your spread to keep them coming back for more. I hope your New Year’s Eve Party will be a complete success and no usurpers are victorious. As Cersei Lannister said, “When you play the game of thrones you win or you die.”

Happy New Years to you all and thanks for a wonderful 2012!

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Posted on

December 19, 2012

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Review

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The Blue Collar Foodie’s Ethiopian Epicurean Exploration

Being that my collar is blue and my wallet is usually emptier than Al Bundy’s stomach this time of year, I try to cut down on frivolous spending where I can. Unfortunately, this usually means that going out to lavish restaurants during the holiday season is off the menu, pun intended. However, when my lovely wife Kat, who before meeting me was the complete opposite of foodie, surviving mostly on Mac and Cheese from a box and pizza, suggested that we try Ethiopian food for dinner, I dug deep into my pockets and found the money to oblige.

Ethiopia

Before Kat could change her mind, I invited our foodie friend Rory, and made a reservation for three at Mesob, located at 515 Bloomfield Avenue Montclair, NJ using Opentable.com. Since none of us had ever experienced Ethiopian cuisine before, I perused the internets for any and all information regarding this gastronomic treat. It seemed that not only did Mesob in Montclair get nothing but great reviews, but Ethiopian food in general seemed to be a hit all across the interwebs. I could not believe my eyes; apparently Ethiopian food is the one of very few topics on this planet that the internet has nothing bad to say about, much like cats and naked women.

I studied the menu with the concentration of a seven year old creating his Christmas list, so when we arrived at Mesob later that evening I had a general understanding of the food that I was about to consume. We did have some issues finding Mesob on Bloomfield Avenue, but we knew the general area thanks to our trusty I-Phones, so we fought the world for a parking spot in downtown Montclair and snagged a spot about two blocks away in a parking garage. We walked towards Bloomfield Avenue and located the store front quite quickly on foot. The sign is somewhat small and in a strange font, so look for the red awning and you will be fine.

Mesob

As we entered this modest yet roomy establishment a drool enticing smell wafted over us as we spoke to the hostess about our reservation. We were seated within seconds of our arrival and offered menus by the welcoming wait staff. As we situated ourselves, a waiter come to the table with a carafe of water, glasses, and a bottle opener for the cold six pack of craft beer and cider that we had brought with us, since Mesob is a BYOB establishment. The waiter opened three bottles for us and left the bottle opener at the table while we discussed the menu amongst ourselves.

Welcome to Mesob

On the ride over, I had already discussed the possibility of ordering the Taste of Mesob, which includes 2 starters, 2 chicken dishes, 2 beef dishes, 1 lamb dish, shrimp tibs, and any 3 sides from the vegetable entrees, all for just $95.00. I know this is slightly more expensive that my normal frugal foodie finds, but it is slightly harder to find Ethiopian food in this area than it is to find burgers and ribs. Kat and Rory whole heartedly agreed with this veritable smorgasbord of Ethiopian cuisine, the only task left was to pick which mouthwatering dishes would eventually don our plate.

After a longer deliberation then the jurors in the O.J. Simpson case, we decided upon, the Timatim Fitfit (chopped injera, Ethiopian Bread, mixed with fresh diced tomatoes, onions, garlic, jalapenos, olive oil, and lemon juice served cold) and the Katenga (rolled strips of injera coated with Ethiopian pepper and clarified spiced butter) for our appetizers. We then chose the Dora Kay Wat (a tender chicken leg simmered in a spicy sauce seasoned with spices and herbs served with a hardboiled egg) and Doro Tibs (scalloped Chicken breast marinated and sautéed with red onions, garlic, jalapeno pepper, fresh tomato, herbs, and spices) for our two chicken dishes. Followed by our lamb dish Lega Tibs(cubed boneless leg of lamb marinated and sautéed with onions, garlic, jalapenos, fresh tomato, herbs, and spices) AS the for the beef courses we decided upon, Bozena Shiro (cubed prime beef simmered in spicy pureed yellow split peas) and Minchet Abish Kay Wet (finely chopped prime beef sautéed in Ethiopian clarified butter and summered in a spicy sauce seasoned with spices and fresh herbs). If this did not seem like enough food already we still had to choose three veggies, Gomen (Fresh collard greens), Difen Misie Alicha(brown lentils), and Buticha (chickpeas with red onions, garlic, jalapeno peppers, olive oil, lemon juice, and spices.) Mesob offers varying degrees of heat for dishes that are traditionally spicy so we ordered a few mild, a few medium, and two hot, so we could try them all. As a side note, this impressive list of food barley scratches the surface of the menu provided by Mesob, which leads me to believe as the Governator once said, “I’ll be back.”

Buticha

After ordering what seemed like enough food for ten people, we sat back and enjoyed the soothing ambiance that is Mesob. Traditional Ethiopian music played softly in the background while we looked around the restaurant noticing all the Ethiopian textiles and artwork that adorned the walls. The wait staff only added to the calming vibe with their soft spoken tones and eager willingness to help. If Mesob reflects the tranquility of the Ethiopian lifestyle, it makes perfect sense why the peaceful Rastafari movement chose this country as their spiritual homeland. Mesob was winning me over and I had not even tasted one bite of food yet. That is until the appetizers arrived.

Our Appetizers

The first bite of Ethiopian food I would ever eat came in the form of Katenga. Katenga consists mainly of Injera, which is a white Ethiopian flatbread, similar to a crepe. This choice was rather fortuitous yet somewhat kismet because Injera is an intricate part to Ethiopian cuisine. It is not only eaten by itself as an appetizer but also is used as a plate to hold the Wat or stews that we ordered as our entrée and as a utensil to bring these stews to your mouth. The Katenga was fantastic and unlike anything I have ever eaten before. This spongy, sour, flatbread that easily defeats my favorite American multipurpose utensil, the spork, made us realize that we had waited entirely too long to embark on the magical food adventure that we were just starting.

Injera Plate

After our appetizer dishes were cleared from the table, a massive round dish covered in a gigantic piece of Injera was delivered to our table. Then another waiter brought a large serving tray occupied by petite bowls full of the entrees that we had ordered. One by one, the waiter pragmatically spooned the courses onto our Injera plate, making sure that the dishes did not mix, while explaining each dish as he moved along. What we were left with afterword was the best smelling art I have ever had the privilege to be in the company of. At first, all of us were speechless, scared to damage the beautiful canvas that our waiter had just created on our table. But our curiosity and hunger got the best of us, and we dug into this masterpiece of Ethiopian delights.

Ethiopian Food Art

As stated earlier the injera is your utensil so no forks, spoons, or knives are presented with the meal, but if you don’t just where your mates’ hands have been, you can request silverware. Kat, Rory, and I opted to eat Ethiopian Style and began to rip small pieces of injera up and taste each dish one by one. I was astonished by every varietal of wat that was served to us. I thought that some of the concoctions would taste too similar due to the comparable spice palettes within each dish, but I was happily mistaken. Each stew tasted different, yet somehow they all danced together on my tongue like a finely tuned chorus line of yumminess. As we tried each and every dish, it seemed that the last one we ate was our favorite until we tasted the next one. Every bite brought new and exciting flavors and none of us could stop eating long enough to speak.

Ethiopian Spork

I could attempt to describe all the fantastic food that we shared that night at Mesob and smack your brain with a laundry list of adjectives for each creation that was expertly prepared by the Mesob Chefs, but I won’t. Instead I will tell you that this foodie voyage is exactly why I love food so much. I most likely will never have the opportunity to explore Ethiopia but thanks to the delightful people at Mesob, I can experience at least a piece of their culture one scrumptious bite at a time, and I assure you each bite is delectable.

Shrimp Tibs

I understand that Mesob’s prices might scare some of my readers away, but this restaurant is not just about food. Mesob offers you a chance to immerse yourself in a culture that is widely ignored and forgotten. If the food was half as good and the wait staff a quarter as pleasant, I would still happily pay the price of admission.

Judgment:

Overall: 4.5 out of 5

Taste: 5 out of 5

Presentation: 5 out of 5

Value: 3.5 out of 5