stem and stein magazine april 2013

BOLEROSNORTBREWERY

COOKING WITH WINE & BEER

THE BESTBEER FESTIVAL

EXPERIENCE

THE BIG BREWBEER FESTIVAL

1Stem & SteinApril 2013

2 Stem & Stein April 2013

Cookingwith Beer

& Wine• 10

The BigBrew Beer

Festival• 14


Mark & Pam

Hello everybody, Spring is �nally here! It’s been a long cold season and after Super Storm Sandy in October we were worried about how this new publication would hold up through the winter months. Well, we made it through the season and we’re ready for a whole new start. Like everyone else we’re recovering and at the same time developing as we expand. We have many new interest in the magazine. We’re happy to be receiving all your enthusiastic emails telling us how much you love the magazine. We can’t wait to see what the upcoming spring will bring us. We are very glad you’re all there with us.

Until next time,

CONTENTSStem & Stein April 2013

Bolero Snort Brewery• 4

Cookingwith Beer

& Wine• 10

The BigBrew Beer

Festival• 14

Wine & Health• 12

recovering and at the same time developing as we recovering and at the same time developing as we expand. expand. We have many new interest in the magazine. We’re We have many new interest in the magazine. We’re happy to be receiving all your enthusiastic emails telling happy to be receiving all your enthusiastic emails telling us how much you love the magazine. We can’t wait to us how much you love the magazine. We can’t wait to see what the upcoming spring will bring us.see what the upcoming spring will bring us. We are very glad you’re all there with us. We are very glad you’re all there with us.

PUBLISHERSMark Ruzicka & Pam Mazalatis

EDITORBarbara Kolb

LAYOUT & DESIGNMcNabb Studios

www.mcnabbstudios.com

PHOTOGRAPHYMark Ruzicka & Kieran

CONTRIBUTING WRITERSJimmy Vena, Dr Audrey Cross,

Kevin Celli, Eric Wormann,Pam Mazalatis & Mark Ruzicka

– STEM & STEIN –PO Box 699 Lake Hopatcong, NJ 07849

Phone: 973-663-6816 • Fax: 973-663-6378www.stemandsteinnj.com

Stem & Stein is published monthly and reproduction of content is not permitted without the express written approval of Mark Ruzicka. Publisher assumes no financial responsibility for errors in ads beyond the cost of space occupied by error, a correction will be printed. Publisher is not liable for any slander of an individual, or group as we mean no malice or individual criticism at any time, nor are we responsible for the opinions or comments of our columnists, and promises, coupons, or lack of fulfillment from advertisers who are solely responsible for content of their ads. Publisher is also to be held harmless; from failure to produce any issue as scheduled due to reasons beyond control; all suits, claims, or loss of expenses; this includes, but is not limited to, suits for libel, plagiarism, copyright infringement and unauthorized

use of a persons name or photograph. Publisher does not promote excessive consumption of alcoholic beverages.

Wine & Health• 12

• 10

Stem & Stein is published monthly and reproduction of content is not permitted without the express written approval of Mark Ruzicka. Publisher assumes no financial responsibility for errors in ads beyond the cost of space occupied by error, a correction will be printed. Publisher is not liable for any slander of an individual, or group as we mean no malice or individual criticism at any time, nor are we responsible for the opinions or comments of our columnists, and promises, coupons, or lack of fulfillment from advertisers who are solely responsible for content of their ads. Publisher is also to be held harmless; from failure to produce any issue as scheduled due to reasons beyond control; all suits, claims, or loss of expenses; this includes, but is not limited to, suits for libel, plagiarism, copyright infringement and unauthorized

use of a persons name or photograph. Publisher does not promote excessive consumption of alcoholic beverages.


On March 1st Bolero Snort brewing held it’s launch party at the Shepherd and the Knucklehead in Clifton Nj. This was just one of the New Jersey Launch tour stops for Bolero

Snort brewing. They also held launch parties at New Jersey craft beer hot spots like Barcade, The TapHouse Grill, Clover Leaf Tavern and the Coppermine Pub. On tap at the Shepherd

and the Knucklehead was Blackhorn their American Black Lager and Raging Bull, their American Amber Lager. Bolero Snort owners Bob Olson and Andrew Maiorana are New Jersey’s newest Brewers and can be found at you favorite retailer and on the web at

www.bolerosnort.com. Check them out you wont be dissapointed!


PERFECT PAIRINGS(NJ Style)

FOOD & DRINK JIM MCGRADY

Plagido’s Cab Franc For quite some time Cabernet Franc winemakers have been enjoying enormous success on the East Coast from New York State to Virginia. Well, guess what? New Jersey is certainly in the conversation. The Outer Coastal Plain (AVA) has been delivering on their bold promises and Hammonton’s Plagido Winery’s “Gold Medal” selection doesn’t disappoint. Cab Franc has long been underrated; seemingly never expected to stand on its own. Often young Frankie is misunderstood, as the sunnier and fruitier cousin to the more macho, Cab Sav. However, I do believe that this affable wine is more versatile and easier to pair up with a full menu of dishes. After all, the palatable charm of a wine to me, is how it well it plays with my food. So, here is what I recommend you try with this wine, whether at home, bringing to a bbq or at your favorite NJBYOB:

Churrasco: A wine that goes well with a wide variety of meats is perfect for Brazilian BBQ. Maybe you like to grill kebabs at home and I also love to get my chimichurri on. However, Ferry St. in Newark is where I really like to head. Here you’ll find some of the most magnificent rodizio restaurants that will barrage you for hours with an endless array of succulent sword roasted meats. Make sure you bring an enormous appetite, lots of friends and at least a case of wine.

Gyros: YUM! One of my favorite fast foods. Whether you’re on the boardwalk, at the mall(yikes) or in one of the many fabulous Bergen County Greek eateries, this is real NJ fare. I know that choosing a gyro is a commitment to a sloppy meal, so have plenty of clean glasses ready. Seriously, Cab Franc actually pairs well with most Greek foods and our state boasts countless superb choices. So, even though it goes just as well with moussaka as it does with souvlaki, the exceptional thing about this wine is that you can even save a few sips for the baklava.

Pizza: Nothing says pizza like red wine. And nothing says NJ like pizza. We worship our most cherished and defend them to the death. I know this seems like a layup, because I can probably find an acceptable pizza to go with almost any kind of inviting wine. But we are particular here, so I’m going say that for this delightful selection, the perfect pairing is a pepperoni pizza with peppers and onions from Federici’s in Freehold. Yet, you’ll probably have to get the pie to go, unless you’re friends of the family and can sneak a bottle in.

Lasagna: Don’t be shy with the meat sauce! Shameless self-promotion here, but my favorite is at a fantastic Italian restaurant in Bridgewater. I know, I know, but please try to refrain from sending me your Mom’s recipe.

Cheeses (of course): No sociable wine like this would miss out on a chance to partner-up with some pleasing cheeses. While NJ isn’t well known for it’s cheesemaking, we definitely have some amazing places to buy them. I’m going to shoot over to Delicious Orchards in Colts Neck for some Royal Blue Stilton, Yellow Buck Camembert and Kerrygold Dubliner. While I’m there I’ll fill my basket with some of the astonishing bounty of Garden State goodies that they stock. Then, I’ll find a way to pair them all up with the rest of the wines from my new friends at Plagido.

Remember, this bottle is meant to be drank at one sitting and please, please don’t swirl your glass.


Flying Fish Farmhouse Summer Ale

Ok, so I’m probably a little late in the season on this saison, but going forward, I promise to be current. However it is still summer and Flying Fish Farmhouse Summer Ale is surely a thirst quencher. Because of its floral lemon-citrus, it is perfect for both, cool summer seafood dishes and fiery fusion food. On a hot day throw back a couple and then let the cooking begin.

Anything Chipotle: No, I’m not really suggesting waiting in line (six-pack in hand) for some quick- serve grub at the Mexican behemoth. C’mon, grab some tortillas and build your own burrito. Don’t forget, homemade guacamole is effortless and its lime & cilantro are a perfect pairing for this ale. If you’re fearless enough to smoke your own jalapenos, then it’s simple to store them in your own homespun adobo sauce and have them at your fingertips whenever you want to ramp up any dish. My favorite is fried chipotle ice cream & beer. Fire & ice.

Lobster: Have you seen the cost of Atlantic lobster lately? This is an opportune time to take advantage of the price plunge and spoil yourself. Keep it simple though, just steamed and served with butter and beer. Love lobster bisque? Sorry, it’s too rich for this selection; just freeze the goodies and wait for Oktoberfish.

Chicken Vindaloo: History’s oldest libation has come a long way. Yet one thing has remained constant, if there is spicy food, beer is not far away. Curry is one of civilization’s earliest culinary fireballs and Vindaloo is one sultry curry! I live amongst the highest concentration of Indian residents outside of Mumbai and there are as many curries as there are cooks. What they all have in common is a communal flair for bringing the heat. Make sure to have some distinctive naan bread in hand to scoop up the scolding cinders.

Key Lime Pie: Pucker up; this might be the best pairing of all for the citrus-featured FSA. The Conch’s claim that if it doesn’t come from the Key’s, it ain’t legit. However, I’d like to give a shout out to my former fellow Ocean City restaurateur, Tom Spadafora, whose wife Cindy’s recipe has been the standard in town for over 30 years. Just be careful, OC is a “dry town” that every so often likes to enforce the law. Wonder why I sold out?

Blue Fin Tuna: Ahh the elusive one! It is rare to find a local fishmonger who can help you get this delicacy onto your plate without costing you a fin and a gill. But, if you ever hook into one of these uber-fish, call me right away! Morimoto might offer you a fortune to release your prized catch to him, but I’ll show you how to uncover the precious toro. (… and I’ll bring the beer!)

A tribute to the highly drinkable “every day” beers from French-speaking Belgium. Contains Belgian two-row pale malt and 7% wheat. This beer is lightly filtered with an earthy, spicy hop character from imported Styrian Goldings hops and a beautiful rich creamy head from the wheat. (from their website)Malts: Two-Row Pale, White Wheat, Cara-8, Acidulated Hops: Columbus, Styrian Goldings Yeast: Chico Original Gravity: 11.5 plato

Alcohol by volume: 4.9%IBU’s: 15.1Formats: 12 oz. bottles, 1/2 kegs, 1/6 kegs, cask-conditioned Availability: April 15 to September 1

JIM MCGRADYExecutive Chef/ManagingPartner at Maggiano’s Little Italy


Over the past few years the popularity of beer festi-vals has exploded. In New Jersey alone you can find at least one beer festival going on every month, with grow-ing crowds and more and more breweries represented. This growing demand for tickets has driven up the price, with some beer festivals selling VIP tickets for over $100. If you are dropping that kind of money to attend a beer fes-tival, be sure to follow these key steps to get the best bang for your buck.

Most importantly, make sure you get a ticket. The 2012 Great American Beer Fest in Denver, Colorado sold out 49,000 tickets in a matter of minutes. Find out when tickets go on sale and be ready to order right away so you do not get shut out. If the festival you are attending has multiple sessions, try to get a ticket to an early session because some of the booths will begin to run out of beer before the end of the last session. Also, advanced ticket orders will almost always offer a discount compared to buying your tickets at the door, so make sure you get yours well in advance. Next, have a plan of action. The average beer festival will have at least a few hundred different beers for you to try. This can be intimidating for any-one, and even the most experienced beer drinker will not be able to try them all. Every beer festival has a website and will list each brewery that will be represented. Some websites will even have a list of every beer each brewery is planning on bringing and what time they are tapping special releases. Take a few minutes before you head to the festival to check out which breweries you are most interested in trying. Some people stick to one style or a group of styles, whether it’s IPAs, Belgian styles, or stouts and porters. Sticking to one type of beer will help you recognize subtle differences between different brews. If you are interested in trying a variety of styles, a good rule of thumb is to start with light, delicate flavors (saisons, lagers, etc.) and finish with dark, bold flavors (stouts, sours, barrel-aged, etc.). And please, please, please make arrangements for getting home safe BEFORE YOU GET THERE, whether that means booking a taxi or bringing a designated driver. On the day of the festival, make sure you show up early. Thousands of tickets are being sold to each festival, and that means there will be a line to get in. Festi-vals tend to be very strict with their session times and will kick you out as soon as your session is over, so make sure you are not spending the first 45 minutes of your 3 hours session waiting on line to get in. Do everyone a favor while you are on line and make sure you have your ticket and ID in your hand and ready to go. No one wants to be behind the guy digging through his pockets to find his license and ticket. The most essential advice I can give you is to drink plenty of water. Water will help to cleanse your palette so you can get a better taste of each beer. Staying hydrat-ed is the key if you are planning on trying a variety of beer, especially if you do not plan on getting sick. Last but most importantly, have fun, be safe, and do not drink and drive!

By Eric Wormann

The Best BeerFestival Experience


COOKING WITH WINE & BEER CHEF JIMMY VENA

Coffee StoutMy wife is simply amazed at the

fact that I will watch the Godfather (as well as II & III) from any point in the movie, whenever I notice that it is on T.V. (not to mention that I’m known to watch the trilogy start to finish …the video package that belonged to my Dad). I’ll jump up from the couch to get a glass of red wine… a bowl of pasta if it’s handy, then settle back to watch the Don and Sons while I recite lines word for word. I’m out to prove that this isn’t just a “guy thing”….not the Godfather specifically (I’m pretty sure that IS a “guy thing”) but that people don’t get tired of what they love and when it’s in combination of other things they love, (gangster movie/wine/pasta) bingo..homerun.When I was told that the Tuckahoe Brewing Company was sending out the New Brighten Coffee Stout to

me it put an instant smile on my face. Stout? Coffee/Caffeine? In one glass?! Brilliant! It did come with a warning..if you drink this at night, plan on staying awake, it really packs some caffeine…O.K., to me that’s practically a challenge. Well, it was difficult to save any of this bottle to cook with because it was so enjoyable to drink. Rich, creamy and decadent are the words that come to mind. And yes it did have that extra punch of “wake me up”..like shooting a Yaegerbomb would. About the recipe.. I’m going to reference my wife twice in this article. Beth is known for baking great tasting cakes (and since she is an artist they are usually decorated beautifully as well) and she makes no secret from the fact that they aren’t “completely” from scratch. She has an arsenal of cake recipes that start with boxed cake

Coffee StoutFudge Brownies

with Bacon Fudge Icing First..in preparation get 1 pound of raw bacon, leave it “together” and slice it, from top to bottom as thin as you can. Break it up by hand into the little slice (it will fall apart) and with a fair amount of patience cook and stir it over a medium flame until you have totally crispy evenly cooked bacon bits. (God forbid..do not use those red nasty chemical “bacon bits” from the store)The rest is simple.. Get 1 box of milk chocolate brownies EXTRA thick and fudgy Duncan Hines mix and use ¼ cup of Tuckahoe Coffee Stout instead of the ¼ cup of water. Also, make the “fudgy” style recipe with 2 eggs, not the cakey style with 3 eggs. Bake as directed then use the Pillsbury Creamy Supreme Chocolate Fudge Frosting. Once you have frosted the brownies “sprinkle” you fresh made bacon bits on top. Chocolate, Stout, Coffee/Caffeine and Bacon ..that is a Grand Slam of flavors!

mix that she “doctors” with a list of ingredients (sourcream,jello, pudding mix etc) to make her sought after confections. I went with the same idea with my.


ChefJimmy

Owner/Exec Chef

Chef On Wheels , LLC

Renault Winery Burgundy

It wasn’t too long ago if you mentioned Italian food most people thought spaghetti or pizza, Chinese food they would say lo mein and egg rolls. Without argument the level of knowledge has to give props to the Food Network and the rise of celebrity chefs. These days mention Italian and you may get asked what region. Chinese? Are you kidding? Japanese has become mainstream, a foodie sources out Malaysian or Indian. Back in the 1980’s things got a little too off track with “fusion cuisine” melding restaurant themes to the point that you didn’t know what you were walking into. Many brushed it off, calling it “confusion cuisine”. The one thing I have learned as a chef is that just 1 or 2 ingredients incorporated into a recipe can give a boost of flavor without saying this is “Northern Pacific Rim Central Plains American Indian Tex Mex Baja Cusine”...you get my idea. In this recipe I’ve used tender pork cutlets instead of veal and using my Burgundy to deglaze the pan and cook down the pan juices with some Roland brand fermented Black Bean sauce. Certainly not an Asian dish, but that one ingredient adds great depth (without using a flour based sauce) to my dish.

Pork Cutlets & Peppers

with Renault Burgundy Lightly dredge cutlets in flour. Then sauté on high flame with a drop of oil. Add sliced red & green peppers & onions and saute until soft. Add oregano and black pepper (no salt). Deglaze with Burgundy & scrape the bottom of the saute panFor 4 cutlets add 2 tablespoons of Roland Fermented Black Bean sauce. Add some chicken stock if it gets too thick.


as do many mixed drinks. Like sugars from any other source, these sugars feed the bacteria that cause decay. Additionally the acids that give many alcoholic beverages and drinks their crispness,

can attack tooth enamel by reacting with its minerals to soften and dissolve them. Thin and soft enamels are more prone to attach by decay causing bacteria. They will also more readily absorb off colors, particularly stains from red wine. The majority of you do not drink to excess on a regular basis. But you might have believed that alcohol was protective of your teeth rather than potentially damaging. Treat alcohol like any other food substance. Brush your teeth after meals and drinking. If you can’t brush, rinse you mouth thoroughly with warm water. When out drinking, prevent dehydration (that cotton mouth) by drinking one-for-one, that is, one glass of water for each glass

of alcohol. And remember your annual checkup regardless of your age.

WINE & HEALTH AUDREY CROSS, PHD, JD

Dr. Audrey Cross, a renowned nutritionist who owns Villa Milagro Vineyards with her husband, Steve Gambino, will provide monthly reviews of wine & health issues for Stem & Stein.www.DrAudreyCross.com & www.VillaMilagroVineyards.com

Ever hear the old adage that wineos have no tooth decay? Seems logical. After all, alcohol is antiseptic. But the truth is that excessive alcohol use can lead to tooth decay, periodontal disease, and, when combined with smoking, increases your risk of oral and esophageal cancers. Alcohol in excess, particularly if consumed without food, can irritate the soft tissues that line the gums, cheeks and interior of the mouth, decreasing the amount of natural saliva produced. You may be familiar with that dry, cotton mouth that accompanies a hangover. This both a result of the dehydrating properties of alcohol and the irritation it causes to the soft tissues of the mouth. Saliva’s normal function is to keep the mouth lubricated. Without adequate moisture, the mouth becomes susceptible to harmful bacteria that can cause sores on the lining and the tongue. Prolonged and excessive abuse of alcohol, damages saliva glands, decreasing their productivity. Periodontal disease is also increased among excessive alcohol users. Periodontal infections of the gums cause them to gradually recede, exposing tooth surface areas to decay and weakening their hold on the tooth. Consequently, alcoholics have a much greater percentage of DMFT (decayed, missing, filled teeth). Many alcoholic beverages also contain sugars

Tooth and ConsequencesExcessive alcohol use can lead to tooth decay!


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stem and stein magazine april 2013

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