Dishing up New Jersey : 150 recipes from the Garden State

569 Pages·2016·31.22 MB·English

by  John Holl

DEDICATION
To the staff of the New Jersey Network News, especially John
Williams, Judy Goetz, William Jobes, Dave Frick, and Jim Hooker.
When I was 16, NJN gave me the opportunity to travel the state in
search of news and the training to tell it properly. And to all the
editors at The New York Times and The Star-Ledger who allowed
me to cover the state I love, seeking out stories and eating well
along the way. I’m here today, professionally, because of them.

Contents
Acknowledgments
Foreword
Introduction
In Season
Chapter 1: Rise and Shine
Chapter 2: Apps and Snacks
Chapter 3: Putting the Garden in Garden State
Chapter 4: Down the Shore
Chapter 5: The Main Event
Chapter 6: Sandwiches, Sauces, and Spreads
Chapter 7: The Melting Pot
Chapter 8: Sweet Treats
Chapter 9: Cocktails
Resources
Festivals
Restaurant Weeks of Note
Restaurants, Farms, and Families by County
Individual Recipe Contributors
Recipe List
Also by John Holl
Copyright
Share Your Experience!
ACKNOWLEDGMENTS
There’s a recording of “Tenth Avenue Freeze-Out,” performed live
at Madison Square Garden, where Bruce Springsteen introduces
the E Street Band. He tells a tale about standing at the edge of a
forest, knowing that on the other side success awaits him. He
encounters a gypsy woman who tells him that what he needs is a
band; he needs some help to get to where he wants to go. Writing a
book is a lot like that — to get to the end, you need some help. And
that’s why I’m so glad to introduce you all to the following people.
My wife, April Darcy, of Edison, is the true writer and explorer
in the family, and she is the most encouraging, supportive, and
loving partner anyone could ask for. My parents, John and Carolyn,
and my mother-in-law, Teresa, are the kind of role models
everyone should be blessed with in life. The same is true for my
siblings, Tom, Amanda and Todd, Bill and Valerie, and Dan.
My Aunt Dellsie has long been a source of encouragement and
love, and has again and again generously donated her time and
resources to my various writing projects. We used her house along
the Musconetcong River to prep and photograph many of the
recipes contained within.
Although no longer with us, my grandmothers — Adel Holl and
Helen Gibbons — helped shape my relationship, appreciation,
creativity, and experience with food. Their kitchens were very
different, but both produced meals that I remember and cherish to
this day.
Since I started working with Storey Publishing in 2011, I’ve been
pushing to write this book, and along the way there has been no
greater cheerleader than Margaret Sutherland. Not only is she a
very talented (and patient) editor, but she is a calming force and a
great lover of food. Sarah Guare took over the editing reins from
Margaret, with great care and skill. Nancy Ringer gave every line in
this book the careful and wise eye of an experienced copy editor.
Together, they made this book better. My thanks also to Deborah
Balmuth, Dan Reynolds, Sarah Armour, Alee Moncy, Jeff Stiefel,
and everyone else at Storey for their commitment to quality books,
their talents, and their kindness toward writers.
I was privileged to work with Amy Roth, a true artist and food
enthusiast. We traveled around the state together while she took
many of the beautiful photographs contained in the following
pages. Her stellar work brings these recipes to life throughout the
book.
For the last several years I’ve served as editor of All about Beer
Magazine, and it’s just the best job I’ve ever had. This is thanks to
my colleagues Daniel Bradford, Chris Rice, Ken Weaver, Peter
Johnstone, Jeff Quinn, Daniel Hartis, and Jon Page, a North
Carolinian with a sometimes-acerbic and dry wit that often makes
me believe he was born here in Jersey.
Thanks to Jenny Stephens and everyone at Sterling Lord
Literalistic for wonderful guidance, support, and representation.
My thanks also to Allyson O’Brien, Rob Hurff, Scott Miller, Vince
Baglivo, Warren Bobrow, John Kelly, Chris Oney and the Cape May
County Chamber of Commerce, Jennifer Guhl and the Princeton
Regional Chamber of Commerce, Mark Allen, Kathy Simon,
Jennifer Lea Cohan, Vicki Jakubovic, Daria and Theodore
Romankow, Susan Belfer, Wolf Sterling, Paul Kermizian, Jackie
Pappas and the Asbury Park Chamber of Commerce, John Cifelli,
Jeremy Lees, Rich Eldert, Augie Carton, and Jeff Cioletti.
This book is largely a collection of recipes gathered from
talented chefs, cooks, and restaurateurs from every county in the
state. I am indebted to their kindness, generosity, and creativity.
Their names are attached to their recipes, and I encourage you to
visit them in person.
Finally, I’ve become the clichéd writer who takes the time to
thank the dog. Long days at the computer and in the kitchen were
helped by Pepper, our mutt rescued from a shelter in Sussex
County seven years ago, who has become my shadow, my sounding
board, and a great excuse to get outside and work off the extra
pounds associated with writing a cookbook. She’s a good girl.