{"id":25034,"date":"2011-10-26T17:17:52","date_gmt":"2011-10-26T21:17:52","guid":{"rendered":"https:\/\/offmetro.com\/ny\/?p=25034"},"modified":"2021-08-24T14:39:48","modified_gmt":"2021-08-24T18:39:48","slug":"new-jersey-eats","status":"publish","type":"post","link":"https:\/\/offmetro.com\/ny\/25034\/new-jersey-eats\/","title":{"rendered":"New Jersey Eats: Eight Delicious Spots Worth the Car-Free Trip"},"content":{"rendered":"

They don\u2019t call New Jersey the Garden State for nothing. Long before it gained pop culture status as the favorite hang out for Snooki, it was prominent on the culinary map. Yes, the state known for its big hair and turnpike is actually bursting with farms producing homegrown flavors. Adventurous eating the oM way means you will ignore driving on dismal roads, where all exits lead to dreary rest stop food. Public transportation will get you a taste of authentic Jersey delights that even the Big Apple can\u2019t provide.<\/p>\n

From an old-fashioned pizzeria by the sea to a sublime ice cream scoop to an all-American diner and a festive meal at a country inn, there are flavors to fit every craving and wallet. The following eight New Jersey eats<\/strong> are worth the pilgrimage across the Hudson River.<\/p>\n\n\n\n
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Roasted Butternut Squash Soup<\/span><\/strong><\/p>\n

Courtesy of The Bernards Inn<\/em><\/span><\/p>\n

\"Roasted

Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste. Here is a simple recipe to help those at home make a great soup. <\/em><\/p>\n

Serves 6<\/strong>
\nIngredients:<\/strong>
\n3 Medium butternut squash, cut in half, seeds removed (reserve for later)
\n\u00bc Teaspoon grated nutmeg
\n2 Tablespoons Butter, melted
\n1 Tablespoon honey
\n1 Cup of heavy cream (optional)
\n1 Large white onion, cut in small pieces
\n1 Rib celery, cut in small pieces
\n3 Quarts water
\n1 Bay leaf
\n1 Sprig thyme
\n\u00bd Stick cinnamon
\n1 Clove, whole
\n1 Tablespoon salt<\/p>\n

Method:<\/strong>
\n1.\u00a0 Preheat oven to 400\u00b0 F.
\n2.\u00a0 Place butternut squash flesh side up on a cookie sheet.
\n3.\u00a0 Mix the melted butter, nutmeg and honey together, and brush the mixture on the squash.\u00a0 Season with \u00bd Tablespoon salt.
\n4.\u00a0 Wrap the squash in foil and bake for approximately 30 minutes then remove the foil and continue to bake until tender.
\n5.\u00a0 Meanwhile, in a heavy bottomed sauce pot, make a squash stock by combining the water, the reserved squash seeds and all other spices.\u00a0 Bring mixture to a boil, reduce to a simmer and cook for about 45 minutes.
\n6.\u00a0 After the stock is flavorful and slightly reduced, strain through a fine mesh sieve.\u00a0 Reserve for later.
\n7.\u00a0 When the roasted squash has cooled slightly, using a large spoon, remove the flesh from the skin.\u00a0 The skin may be discarded.
\n8.\u00a0 In a blender combine the roasted squash, squash stock and heavy cream (optional).\u00a0 Puree until smooth and creamy.
\n9.\u00a0 Adjust consistency with some water, if desired and season with remaining salt.<\/p>\n

Chef’s note:<\/strong> The soup may be garnished with some toasted pumpkin seeds or julienne pear if desired.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The Bernards Inn | 27 Mine Brook Road | Bernardsville | bernardsinn.com
\n<\/strong><\/h2>\n

Why it’s worth the trip<\/strong>: Be pampered at a traditional country inn, only one hour from mid-town
\nThe Bernards Inn is all about low-key elegance. This oasis of privilege has an aura of quiet luxury, reminiscent of a British country inn. Executive Chef Corey Heyer\u2019s menu highlights the windfall of fresh produce from the inn\u2019s own garden.\u00a0 The intimate dining room\u2019s fare is contemporary American, and locally raised meats, such as pheasant and venison, stand out.\u00a0 The wine list is an eclectic m\u00e9lange, with over 45 by-the-glass selections, including hard to-find California \u201ccult\u201d Cabernets and sought after Super Tuscans that compliment the sophisticated menu. The 20 guest rooms in this 100 year-old historic inn are individually appointed, and make for a gracious overnight getaway. Check out the inn\u2019s Gourmet Getaways that combine fine dining with an overnight stay.
\nHow to get here<\/strong>: NJ Transit from Penn Station in just over an hour minutes. The Bernards Inn is across the street from the station.<\/em><\/p>\n

Soul Kitchen | 207 Monmouth Street | Red Bank | jbjsoulkitchen.org<\/a><\/strong><\/h2>\n

Why it’s worth the trip<\/strong>: A pay-what-you-wish restaurant, established by iconic rocker Jon Bon Jovi
\n<\/strong>Soul Kitchen aims to give people the dignity of the dining-out experience, no matter what their economic status. This community restaurant\u2019s menu has no set prices. You leave a donation in an envelope on the table, or you may perform a few simple volunteer tasks in exchange for your meal. Soul Kitchen serves healthy food, prepared with ingredients harvested from the vegetable and herb garden outside of the restaurant\u2019s front door. Although housed in a former mechanic shop, this is not a soup kitchen. You dine on proper linens with non-plastic cutlery. The Jersey-born and bred rocker lives in the area and he and his wife often greet guests. Time your visit, as Soul Kitchen is only open Thursday-Saturday from 5 p.m.-7 p.m., and Sundays 12-3 p.m.
\nHow to get here<\/strong>: NJ Transit to Red Bank in approximately an hour. Soul Kitchen is down the street from the station.<\/em><\/p>\n

Stage Left and Catherine Lombardi | 3 and 5 Livingston Ave. | New Brunswick | stageleft.com<\/a><\/strong><\/h2>\n

Why it’s worth the trip<\/strong>: Have dinner with the Restaurant Guys, radio culinary stars
\n<\/strong>Serious foodies tune in weekly to listen to Mark Pascal and Francis Schott\u2019s radio show, the Restaurant Guys<\/a>. These gentlemen are experts on a wide range of dining topics, offering intelligent on-air conversation and a soup\u00e7on of humor with culinary powerhouses like Eric Ripert, Gabrielle Hamilton, and Lidia Bastianich. Hear their golden voices in person at their twin restaurants, Stage Left and Catherine Lombardi. These omnipresent oenophiles host frequent wine events, such as blind and vertical tastings, and wine dinners with internationally respected producers. A favorite is the Thursday Night Spirits Project, where guests sample a one-ounce pour of a super-luxury spirit at cost. Think rare Chartreuse produced by French monks, long-aged in wood barrels for under $7 a taste.
\nHow to get here<\/strong>: NJ Transit from Penn Station to New Brunswick in 45 minutes. Exit the station toward the front of the platform, make a right on George St. and continue four blocks, turning right on Livingston St.<\/em><\/p>\n

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