Irene: NJ Health Dept -- Important Guidelines

The New Jersey Department of Health and Senior Services urges all residents to throw away any food that may have come in contact with flood or storm waters and individuals that have suffered power outages should keep their refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

"Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked," said Health and Senior Services Commissioner Mary O'Dowd.

Commissioner O'Dowd urged all residents to dispose of any perishable food that may have been above 40 degrees for two hours or more. Food will stay cold in the refrigerator for about 4 hours if it is unopened. A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. However, food above 40 degrees for 2 hours or more must be discarded.

Thawed food that contains ice crystals or is 40 degrees or below can be refrozen or cooked. If you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it's important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed.

Information about municipalities that have issued boiled water advisories as well as instructions for safely boiling water for drinking can be found at http://www.state.nj.us/cgi-bin/dhss/njnewsline/view_article.pl?id=3766

Below are some additional food safety tips to prevent illness during power outages, flooding and hurricane conditions:

Add block ice or dry ice to your refrigerator if the electricity is expected to be off for more than four hours. Fifty pounds of dry ice should keep an 18-cubic foot fully-stocked freezer cold for two days.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-off caps, snap lids and pull tops.

Discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.

Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Check to ensure that the freezer temperature is at or below 0 °F and the refrigerator is at or below 40 degrees

Wash fruits and vegetables with water from a safe source before eating.

For infants, if using formula, try to use prepared, canned baby formula that requires no added water. When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated.

During power outages, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.

Once Power is Restored . . .

You'll need to determine the safety of your food. Here's how:
If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40 degrees or below, the food is safe and may be refrozen.
If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 degrees or below, it is safe to refreeze or cook.
Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.

For additional information on food safety and power outages, please visit http://www.nj.gov/health/er/natural.shtml and http://emergency.cdc.gov/disasters/hurricanes/recovery.asp.

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Hilton Head: Harold's Diner Is A Solid Standout!

OK, so it's not actually a diner.
And those of us from Dinerville (aka Joizee) would never mistake it for such.
But this tiny roadside eatery is an authentic not-to-be missed slice of America with great dishes, an endearingly gruff atmosphere and solid value. In fact, it's so real it's been featured on Diners, Drive-Ins and Dives.
It's Harold's Diner on William Hilton Parkway (the island's main drag) in Hilton Head, South Carolina.
Harold's is basically what used to be called a dinette -- a quick-eat attraction that predated fast food and offered countertop service (and a few small tables) in a compact, non-nonsense environment. This is a breakfast and lunch place (they close before the dinner hour) with a limited menu, fresh off the grill. The place is so small and cozy that the dishes are cooked-to-order, consumed and washed all in the same room. It's all there right in front of you -- so you know it's clean, fresh, hot and tasty. And it's a favorite of island locals.
Harold's is all about burgers, dogs and sandwiches as well as down home southern breakfasts. Their motto is "Eat here or we both starve."
Upon entering, guests fill out a form (one per guest) indicating their orders, turn it in and wait for their names to be called. When your name is called, you'd better answer promptly and you'd better be ready to eat.
Harold's burgers are full, juicy and succulent. And the fries are fresh cut, cooked ans served with an aroma that is almost intoxicating Plus, the portions are VERY plentiful.
Harold's is easy to miss. So, slow down near the Exxon station on the way onto the island and Harold's is tucked right in there near the intersection of 278 and Singleton Beach Road.
Check it out!
BTW: Harold's is cash only. No checks or credit cards.

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Jersey Seafood Industry Showcases Best Dishes

First Lady of New Jersey Mary Pat Christie judges entry in New Jersey Seafood Challenge

New Jersey First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar's Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin.

Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin .

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state's chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers," said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State."

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

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Restaurant Reviews: Philly, DC, Hilton Head

We've had a chance to enjoy some really fine restaurants lately (with some good value) and we'd like to tell you about them.
In Philadelphia we stopped for a lovely Italian dinner with friends at Bellini (220 S. 16th St.)  where we enjoyed dining in a warmly lit dining area surrounded by beautifully hand painted Italian murals.
The place is intimate and welcoming and the management and staff go out of their way to please.
Bellini features a full menu with fresh, homemade pastas, fish, risotto, poultry and free range meats. Entrees are in the $18 - $25 range. If you don't see what you want on the menu at Bellini (or if you would like to alter your dish in some way) just ask and they'll be happy to accommodate you. Everything is done with a personal touch. Reservations are recommended -- particularly on weekends. We think you'll like Bellini.
In Washington we hit one of the town's new dining hot spots, Founding Farmers.
This place is one of the country’s leading restaurants to offer farm-inspired American "true" food and drink in a modern, casual setting. The interior is comfortable and down-to-earth with whimsical decorative touches. There's a lighthearted feel about Founding Farmers. From this "modern farmhouse," breakfast, lunch, dinner and brunch menus include homemade and ‘scratch-made’ traditional American classics inspired by the heartland. A collective of American family farmers actually owns the restaurant. They source their fresh products from family farms, ranches, and fisheries from across the United States.
In short, Founding Farmers is a place whee you will find great comfort food at reasonable prices in a delightful atmosphere that is refreshingly unpretentious. Dinner entrees run from $18 to $32 and reservations are a must.
Finally, here in Hilton Head we've just enjoyed the new Flatbread Cafe near Coligny Plaza in the space formerly occupied by Hinchey's.
Yes, Flatbread Cafe does feature what the name implies but this place boasts a sleek bar and a fresh, open, eclectic feel with a menu that includes soups, salads, sandwiches, pasta and one of the best pizzas we've ever tasted. The thin-crust pizza was fresh, flavorful, aromatic and cooked to perfection. Outdoor dining is available on a beautiful new deck and brick and wood interior is downright cool. Pizzas are priced from $8.95 to $18.95 depending on size and trimmings. It's a welcome addition to our favorite island.

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Hen Lays Baseball-Sized Egg

From 6 ABC: Brian Hayes of West Amwell Township is trying to figure out which one of his hens laid a baseball-sized egg, and how.

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Pass The Meatloaf & Mashed Potatoes . . . Please!

ARUGULA. Even the word sounds dreadful. Seven letters. Four syllables. It's the main ingredient of a nouveau salad. Sometimes the only ingredient.
You'd never confuse arugula with romaine or (God forbid!) plain old iceberg. It's not nearly as leafy or as substantial. But you might confuse it with something as common as grass clippings. But don't tell the purists. They're so into the stuff that they even crave baby arugula. (Why would anybody want to eat "baby" anything?)
This is the new world of faux food - foods, food supplements and adaptations of more basic foods that are now oh-so-chic I call them "designer foods." And designer foods make for phony meals.
I don't know how it all got started. But I do know
Click here to read the rest of my column in today's Philadelphia Daily News.

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Cheesecake Factory Remains A Huge Favorite

Some people call it a "diner on steroids."
But if you've ever really dined at The Cheesecake Factory, you know it ain't no diner. It's a zippy, up-to-the-minute, full service restaurant and hoppin bar that's ready to serve you just about anything you crave. And, ohhhh -- that cheesecake!
Of course, it's a branded chain. But lest you think that every Cheesecake Factory is totally the same, you're wrong. Yes, they all maintain high standards. They all attract large crowds. They all provide great service. And they all serve real, honest-to-goodness tasty food. But beyond the delightful architectural whimsy of every Cheesecake Factory, you'll find real people who make the whole operation tick. And it's the staff people who make every Cheesecake Factory unique.
We particularly like the staff at The Cheesecake Factory at Garden State Park in Cherry Hill (NJ).
Under the able direction of genial General Manager Kevin Johnson, this operation hums like a finely-tuned instrument. Though it's a very busy place, the wait staff has time for each and every customer and every member of the staff seems to go out of his or her way to satisfy. As you return, the staff not only remembers you but they remember your preferences and desires.
And often, Kevin himself will circulate to greet the many diners and find out if your satisfied.
One final note: Many people seem to think that the only reason to go to the Cheesecake Factory (beyond the cheesecake, of course) is gargantuan portions. Well, you can have the giant portions if you want. They're still on the menu. But there are also many smaller plates, half portions and special offerings that won't overwhelm you. You'll be surprised at all the options. And the restaurant is always ready to meet your special requests.
Great food. Reasonable prices. Endless choices. Terrific staff. You can't beat it!

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NJ First Lady Gives Food Bank A Boost

New Jersey’s First Lady, Mary Pat Christie packs a box with food for distribution following The Community FoodBank of New Jersey’s announcement of its $15 million capital campaign. 

Honoring their work in fighting hunger and poverty in the Garden State, First Lady Mary Pat today helped kick-off of the Community FoodBank of New Jersey’s new $15 million capital campaign. This year, the FoodBank is partnering with members of the financial services community to spur participation and support to help renovate, expand and update its existing facilities and warehouse assets.
“Kathleen DiChiara and her team at the Community FoodBank have done a wonderful job to ensure that New Jersey families in need have a meal on the table,” said First Lady Mary Pat Christie. “Now is the perfect opportunity for the private sector to step in to assist those efforts and I commend David Tepper of Appaloosa Management, L.P. for getting involved and spearheading this capital campaign that ultimately will help so many people in our communities.”
As the state’s largest distributor of food products to nonprofit agencies, Community FoodBank helps to feed more than 900,000 people through 1,500 member agencies in 18 of New Jersey’s 21 counties. From 2008-2010, food distribution by Community FoodBank grew by more than 60 percent. Last year alone, the organization supplied 37 million pounds of food to people in need.
Other organizations participating in this year’s capital campaign include the Bank of America Charitable Foundation, Chatham Asset Management, LLC, The PNC Bank Foundation, Goldman Sachs, J.P. Morgan, Blenheim Capital Management, LLC, Columbus Hill Capital Management, L.P., Redwood Capital Management, LLC and Sandalwood Securities, Inc.
Learn more about Community FoodBank of New Jersey at www.njfoodbank.org.

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South Florida: Attractions And Good Eats

We've had a great time here in South Florida this week and we'd like to tell you about some of our favorite places along the way --all the way from legendary Palm Beach clear on down to Key Largo.

In MIAMI BEACH we relaxed at the extraordinary FONTAINBLEAU HOTEL AND RESORT directly on the ocean. This famous resort has retained all of its noteworthy charm and sophistication but it's also completely new and updated in every way. It is truly dazzling. in fact, "spectacular" wouldn't begin to describe The FONTAINBLEAU.
While there, we ate surfside at LA COTE. Under lush palms and a perfectly blue sky (with the turquoise sea just to our left) we enjoyed crisp salads and drinks. Everything at LA COTE is perfectly prepared and our server, Ivan, was polite, caring and wonderfully attentive. We highly recommend it. Live the Fountainbleau itself, LA COTE is unforgettable.

For an entirely different experience in WESTON (near Lauderdale) we recommend both WESTON DINER and LUCILLE'S AMERICAN CAFE. The Weston Diner is a particularly good spot for breakfast, with many breakfast specials and combinations. But don't expect a traditional free-standing diner. This diner is (like many South Florida suburban eateries)in a shopping center. But inside, it's all-diner, all the time.
LUCILLE'S is more a theme restaurant built around the idea of informal dining and down home cooking. It's a fun spot that attracts families and people who are looking for informal dining and classic American dishes. From burgers to club sandwiches to chicken pot pie to meat loaf and great blue plate specials, LUCILLE'S is the place.
At both the Weston Diner and LUCILLE'S the service is quick and helpful and the prices are easy on the wallet. Great value in a friendly atmosphere.

In fashionable Palm Beach we simply had to visit THE BREAKERS where we dined at the resort's famous SEAFOOD BAR. At this chich watering hole you will enjoy a spectacular view of The Breakers' breathtaking Ocean Walk and the sea beyond. We lunched on the seafood club and a signature cob salad. The entire experience was perfection -- incredibly memorable. And, if you go to the Seafood Bar be sure to check out the bar's surface. No, you haven't necessarily has too much to drink. those really are live fish carpeting just below the bar surface.

Of course, South Florida isn't all tres chic, and that's what makes it so much fun. You can switch gears in a wink. And we did exactly that as we journeyed to gritty and authentic KEY LARGO and visited SUNDOWNERS directly on the water where you can enjoy the very freshest catch. Once again we dined al fresco on a raised deck overlooking pleasure craft and fishermen. Our mahi mahi was nothing less than dreamy.

We hope these recommendations prove to be helpful!

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Is This The End For Tatsykake?

In Philadelphia, NBC 10 is reporting that Philly's beloved Tatykakes may be about to go kaput. This is a shocker for people everywhere who love this classic Philly staple. Here's part of the story:

Pressured by declining sales and the failure to produce projected savings from a new production facility, the maker of Tastykakes said Wednesday it is looking at several options, including a merger or sale.
Tasty Baking Co. president and chief executive Charles Pizzi said in a statement that “unanticipated operational challenges” related to its new bakery in Philadelphia's Navy Yard had lowered projected savings for the fourth quarter of 2010 by $3 million to $10 million.
The company's shares plunged more than any other on the Nasdaq, giving up 36 percent of their value before noon Wednesday. Shares fell $2.43 to $4, but hit a 52-week low of $3.83 earlier in the day.
The company cited a bankruptcy filing by the owner of the A&P, Super Fresh and Pathmark grocery chains and rising commodity costs as contributing factors to the financial squeeze and said it was looking at all options.
The company, whose products include Kandy Kakes and Krimpets, said that some of its lenders agreed to defer some payments related to the construction of its $78 million bakery and warehouse. The company has a second production facility in Oxford, Pa.

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A Delicious Christmas Snowball Cake!

My Christmas snowball cake is complete and ready to top off tonight's Christmas Eve feast.
I used a pre-prepared vanilla cake mix along with fresh eggs, shortening and milk.
Then, I decided to top it all off with vanilla icing and shredded coconut.
When I reached that point, it looked so nice I decided to leave it just the way it is.

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Dinner For Six Bucks? Here It Is!

If you can't afford to go out to eat and you still don't want to cook, head on over to Wegman's.
The best supermarket ever now has freshly cooked six dollar dinners in its prepared meals section. Just take them home and warm them up or (if you're in a hurry) eat them on site.
Last night we enjoyed grilled lemon chicken (a very healthy serving) with russet potatoes and broccoli. Absolutely delicious. Dinner for two: Twelve bucks.
And you can put together your own combination of meat and vegetables from among a special six dollar menu.
You don't have to eat fast food. You don't have to eat out of a bag. You don't have to eat fried food or junk food.
You can have a healthy, fresh-cooked, affordable dinner from Wegman's
My advice? Wind your way over to Wegman's

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NYC: All Ready For Christmas (Almost)

We took the train to Manhattan yesterday and ran into Martha Stewart, Paula Dean, Wolfgang Puck, Emeril Lagasse, Mario Batali, the Radio City Christmas tree and Broadway and movie star Tony Roberts.
Yes, it was an exceptionally warm day here on the east coast.
And New York was jammed with visitors. The streets were overflowing.
At Radio City the Christmas Spectacular (with the Rockettes, of course)  is already playing to packed house and the great Music Hall is decked out in Christmas finery.
On the upper east side at Barney's the holiday windows are in place and this year's theme is great holiday chefs and food. So, that's where saw all the celebrity chefs as oversized puppet-like creatures amidst their favorite foods. If you're wondering whose legs they are atop Mario Batali, that's Bobby Flay. And note that Paula has plenty of butter stuffed in her pockets.
Holiday windows are also in place at Heri Bendel but (appropriately) the windows have not yet been unveiled at Macy's, Lord & Taylor or Saks. We'll save all those for later. We don't want to rush the season.
And Tony Roberts? Well, we saw him shopping at a designer shop on Madison Avenue near 70th. We didn't take his picture because we respect the anonymity that NYC grants to many celebrities.

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