stem & stein june 2013

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1Stem & SteinJune 2013

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Mark & Pam

Hello everybody and welcome to the June issue of Stem and Stein. We’ve had a lot of fun attending many events and are looking forward to having a very busy summer attending great events throughout New Jersey. We wish we could attend all of them but we with limited time we have to pick and choose. We’re always out taking pictures at the events that we attend. Many emails have come in from people thanking us for putting their picture in the magazine and to those people you are very welcome .

We hope to see you at the next event!

CONTENTSStem & Stein June 2013

Wine and Blues Festival • 4

PerfectPairings

• 8

Kane & Carton

Brewing• 14

Cooking with Wine & Beer• 10

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.


This Memorial Day Weekend the Garden State Wine growers held their annual Wine and Blues Festival Natirar Park in Peapack Gladstone New Jersey. The days were changed to Sun-day and Monday because of bad weather on Saturday music was performed by the Dean Shot Band and the Chuck Lambert band. Both days were just about perfect for a festival and everyone seemed to really enjoy the day shopping the vendors and listening to the bands while enjoying some of their favorite New Jersey wines. This event is just one of many that the Garden State Wine growers promote through out the State. To find out more information about these festivals you can go to the web-site newjerseywines.com. Hope to see you all at the next one!

Wine & Blues FestivalBy Pam Mazalatis


Sounds of Society Chicago Tribute Band“Best Chicago Tribute Band Around”

Saturday, June 1 / 6:30 PM / $49 PER PERSON

Italian FestivalSunday, June 2 / Noon-4:30 pm

Patron Tequila DinnerFriday, June 21 / 6:30pm / $45 PER PERSON

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Visit our website www.RenaultWinery.com72 N. Bremen Ave. Egg Harbor City, NJ 08215

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Renault June Events

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PERFECT PAIRINGS(NJ Style)

FOOD & DRINK JIM MCGRADY

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.

P L A G I D O ’ S CAB FRANC


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

FLYING FISH FARMHOUSE SUMMERALE

JIMMcGRADYExecutive Chef/ManagingPartner at Maggiano’s Little Italy


COOKING WITH WINE & BEER CHEF JIMMY VENA

Stouds Karnival Kolsch style beer

I’ve seen interviews with German beer Crafters who say that Americans have perfected the “light” beer and although they are a mere shadow of what old and true European “beer” is that making “light” beer in the massive quantities that it is produced is a feat to be recognized. Thanks for the nod..but as for me, I’ve never liked any beer with the word “light” or “lite” on the label or keg. Researching “KOLSCH” style beer I found the general consensus that it is considered a European Style Light Beer…that being said and that nowhere does it say LIGHT on this label..I really do like this beer! Served very cold it would be great session beer on a hot summers day.Now considering that it hasn’t been warmer than 8 degrees out the last few mornings the picture on the label of the ferris wheel and the name Karnival brought me right to this beer as if it screamed out to me from the store cooler….”Hey Jimmy! Over here..it’s freakin freezing outside….take me home and at least I could remind you of summer at the Jersey Shore!” And so it did. Carnivals, the BoardWalk, the Meadowlands Fair with its great Midway. A single bottle, O.K. 3, made me feel better with the thoughts of warm weather and summer fun. I guess that’s why I decided to make some Fried Corn

fritters with my Stoudts Karnival Kolsch style beer…summer style beer with a great street fair snack, bumped up a notch made with a beer batter. 1.) drain 1 can of whole kernel corn (if it was summer I would use fresh off the cob corn..1 cup would do) put aside2.) sift together 2 cups of all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon sugar. IF YOU LIKE ..now is the time to add 1 teaspoon of cayenne pepper for a hot fritter OR a teaspoon of Old bay for that enhanced summer flavor (if you add the Old bat..DO NOT add the salt)3.) To the sifted dry ingredients add 4 egg yolks, and 1 cup of Stoudts and the drained can of corn.4.) use a fork to mix well..it will be a thick batter that you spoon drop.5.) use a small sided sauté pan with an inch of oil in it (the smaller the pan the less oil you need ..its the surface area you need not the depth..use a fry daddy if you have one but a “deep fryer” is NOT needed.6.) over a medium flame the oil should heat to 350 degrees..it will “pop” with a drop of water.7.) spoon drop just a few fritters at a time..turn over once. Cook till golden brown..drain off on a paper towel.8.) as each batch is finished make sure to get the oil back up to temp before dropping more fritters.9.) I was happy to eat these as is…but some melted “gooey cheese” would be a great dip and theses days people seem to dip everything into ranch dressing, but I really think it goes in this case. For those obsessed with Bacon (as I am) you can add a ½ cup of fine chopped extra crispy bacon to the batter with the wet ingredients. The taste of the beer in this batter comes through just right and goes great with the sweetness of the corn.


ChefJimmy

Owner/Exec Chef

Chef On Wheels , LLC

2011 Willow Creek Pinot Noir When trying to describe Pinot Noir to someone who has never tried it, I mean no disrespect and actu-ally hope they are influenced to drink it by calling it “Cabernet Lite”. Meaning, a good Pinot Noir has all the great characteristics of a well aged and barreled Cabernet Sauvignon without the earthy, woodsy viscosity. That leaves a well rounded, very drinkable and adaptable very sexy red wine. I have for years recommended pinot Noir with roasted or seared “steak” fish or shell fish. Whenever a fishing buddy hands off some yellow fin I prepare this fast and very flavorful seared steak at home.

Tuna with Pinot Noir GlazeFor every pound of Tuna Steak1 tablespoon of diced fresh garlic1 teaspoon of diced fresh ginger4 oz pinot noir1 oz of soy sauce1 oz of Mirin3 oz of whole salted butter Lightly flour fresh tuna steaks on both sidesSear in just a bit of blended oil over a high flameFor a 2 inch thick steak cook just 2 minutes on each sideRemove tuna from pan (I like to serve it over sauté spinach or steamed green beans)Quickly brown (careful not to burn) the garlic and gingerDeglaze with Pinot NoirAdd Soy and MirinReduce down by about 20%Add the butter and continue to “whip” over high heatPour glaze over tuna and vegetables.


end to the prescription of wine for therapeutic purposes or to the use of wine as a solvent for various tonics, stomachic bitters and vitamins. An unprecedented number of products with fanciful

names and advertisements became available. While the Prohibition Bureau required these products to be medicated sufficiently to make them unpalatable, millions of thirsty American continued to tipple! Some popular elixirs of the period included Lydia E. Pinkham’s vegetable compound for “female complaints,” Daffey’s Elixir for constipation, Jamaica Ginger as a cure-all and Angostura Bitters, marketed as a stomachic. Today pure alcohol is more often used than wine as a solvent to prepare tinctures and elixirs from medicinally active plants and other substances. For this I am thankful as it is most certainly a waste of good wine to turn it into Tincture of Iodine or Vinum of Ipecacuanbae (Ipecac). Better to follow my Grandfather’s pleasure of a shot of his “medicine” each evening – a small glass of blackberry brandy!

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

Growing up, I remember advertisements for Geritol – a cure for “iron poor tired blood.” My father was quick to point out the surprising number of women who seemed to suffer from this ailment…..and, that the reason they felt stronger after they took a “dose” was that it was 12% alcohol. As indeed it was. Introduced in 1950, this mixture of iron, B vitamins and alcohol was a late descendent of popular patent medicines of the late 1800s. The majority of these potions were based on wine. The first pharmacopeia published in the United State, in Boston in 1820, had a section of vina medicate – medicines in which wine was an important component. There you find a recipe for Vinum Ferri (wine of iron). You first cut wire into 4oz pieces then sprinkle them with wine, expose them to air and allow them to rust. Then you cover the rusted wire in wine and let it rest for 10 days. Filter and you have a forerunner of Geritol. Revisions of the US Pharmacopeia continued to offer wine-based remedies until the 8th edition. When Carrie Nation’s began her run on “demon rum,” wine was not at first grouped with hard spirits. Proponents of wine argued that it was part of a meal and officially recognized as medicine since it was included in the Pharmacopeia. Falling to the pressure of prohibitionists, the Pharmacopeia Convention of 1916 voted to delete all twelve of the wines that appeared in the 1905 edition as medicines. Exclusion from the formulary did not put an

Wine as AntidotariaThe Benefits of Wine


To see it in useand to get pricing

visit:simplydynamic.com/wine

[email protected]

631.509.0076


Last Month Stem and Stein took a trip to the center of the State to visit Kane Brewing located in Ocean Township New Jersey and Carton Brewing in Atlantic Highlands . We toured both breweries and sampled some of the finest beers made. At Carton brewing i had a chance to meet with owners Augie and Chris Carton who took the time out to give me a private tour and tasting and told me about their plans for the future of Carton brewing. There was a nice flow of customers through out the afternoon and everyone seemed to be enjoying them selves Then I headed South a little to Ocean township to visit the folks a Kane brewing when I got there I was pleased to see a full house. They had quite a few varieties on tap including my personal favorite Morning Bell, an Imperial milk coffee porter that is abso-lutely out of this world. All and all it was a great trip and and we recommend you make time to hit both of these breweries they’re close enough to each other that you can visit them both in one afternoon. Hope to see you all there soon.


The number of beers that are available today can be overwhelming. The traditional styles defined by the Brewers Association are only the tip of the iceberg; new styles and hybrids are being developed every day. Not every person enjoys every style, but it is possible to appreciate the defining characteristics of

each style in order to figure out which beer attributes you like and which aren’t your favorite. Knowing what to look for when you try a new beer is the first step to truly appreciating beer styles, even if that particular beer isn’t your favorite. When you order a beer, your first natural instinct is to drink it. Resist the temptation. Instead, examine the beer’s appearance. Notice what type of glass it is served in. The color is the easiest aspect of the beer to notice. Everyone can spot the color difference between a Miller Lite and a Guinness, but it’s important to acknowledge the entire spectrum of color in between. Some beers are cloudy and unfiltered, while others are clear. The head can be fluffy and white or thin and dark. Breweries put a lot of effort in malt and hop selection to create a beer that has a very specific look. Take some time to appreciate it. Now that you’ve examined the beer’s appearance, you’re probably ready to taste it. Bring the beer up to your lips...AND STOP. Before you take the first sip, experience the aroma of the beer. Two short, quick sniffs and one deeper sniff should be enough for you to get an overall sense of the beer’s aroma. If you can’t get a nose on it, swirl the beer around a little to agitate it. The bubbles in the head are releasing the aroma for you to enjoy. Look for herbal, earthy, piny, spicy, floral, hoppy, and grainy aromas, but keep an open mind. The aroma will also tip you off to any defects in the beer, the most common being a skunky smell, but also look for buttery or chlorine aromas. Finally, you are read to taste the beer. Go ahead and take a small sip, but let it linger in your mouth. Take notice of the flavors and listen to what your tongue tells you. You may notice any combination of sweet, sour, bitter, and salty flavors, so take some time to identify them. Concen-trate on the mouthfeel of the beer. Are the carbonated bubbles rough, flat, or tight like champagne? Some beers are thin and watery while others have a thick viscosity. After you swallow the beer, concentrate on the finish. Some beers have a clean finish with a nearly non-existent aftertaste, while others have a flavor and feel that linger long after the beer is gone. Examining the attributes of a beer can help you understand why you like some beers and will make you more intelligently communicate what kind of beers you like, which will make it much easier to discover new beers to love. And who doesn’t want to find more beers to love?

Beer Tastingand Sampling

By Eric Wormann


Yards Thomas Jefferson’s Tavern Ale Yards Brewing Com-pany, located in Phila-delphia, PA, first opened it’s doors in 1994. Best known for signature

brews like Philadelphia Pale Ale, Love Stout, and Brawler Pugilist Style Ale, they now have a unique series called the Ales of The Revolution. Each beer in the series is inspired by an original recipe from one of the founding fathers or our country. While all three are exceptional beers, my personal favorite is Thomas Jefferson’s Tavern Ale, which, according to the label, incorporates ingredients that were specified and grown on his Virginia estate, including honey, rye, oats, and corn. This beer pours an amber and orange tint with a light tan head. The bready notes are the bulk of the aroma, but there are hints of citrus and toffee. The flavor is full for a traditional English strong ale: a lot of malt and caramel flavors that move into sweet orange and toffee. The mouthfeel is thick and creamy. There is a thick, sticky lacing on the glass after each sip matching the bold, boozy flavor. The beer finishes clean and dry with a slight bitterness on the back of the palette that is a signature feature of this style of golden ale. The high alcohol in this beer (a surprising 8% ABV) is best paired with rich and savory foods like duck and pork chops. Yards Thomas Jefferson’s Tavern Ale is available as part of the Ales Of The Revolution variety pack, which includes four bottles of each variety: Thomas Jefferson’s Tavern Ale, Poor Richard’s Tavern Spruce, and George Washington’s Tavern Porter.

Southampton Double White Ale Located in South-ampton, NY, the South-ampton Publick House bills itself as Long Island’s original craft

brewery. They are one of the most award winning breweries in New York, special-izing in French Belgian style ales. Their

REVIEWS BEER & WINE ERIC WORMANN

year round and seasonal beers released in 6 pack bottles are respectable, but the real treasures are served on the ten rotating taps located in the Publick House. You can find anything from their traditional English Style IPA or their Double White Ale to their world class Biere de Garde or Black Raspberry Lambic. The Double White Ale is their most commonly known signature beer. This Belgian-style white ale is served at a 6.6% “double strength.” Pouring a pale cloudy straw color, this beer has a beauti-ful white head. The aroma is filled with lemon and wheat with a touch of corian-der. The flavor is classic witbier: corian-der, lemon and orange peel, wheat, and a touch of banana from the belgian yeast. The mouthfeel is thicker than expected, and it tastes a little boozier than expected, but the final result is a beer that is refresh-ing, yet has some depth to it. Available year-round in 6 pack bottles, his beer is one for lovers of both bold, American craft beers as well as traditional imported Belgian witbiers!

Flying Fish Farmhouse Summer Ale This has been one of The story of Flying Fish Brewing Co. is an interesting one. The brewery was started in 1995 as a virtual

microbrewery, existing only on the World Wide Web. The website was used to attract investors until they were able to build a real brewery in Cherry Hill, New Jersey in 1996. Since then, Flying Fish has become the largest craft brewery in the state, tripling its brewing capacity since tapping the first barrel. Since its inception, the brewery has been highly involved in the beer community, giving beer enthusiasts the opportunity to name the beers, design t-shirts, and even apply to work at the brewery, all through the brewery’s website, which was incredibly innovative back in 1996. The goal of Flying Fish Brewing Co. is to brew balanced, drinkable beers. If there is one style that encompasses drink-ability, that style is the farmhouse saison. The style was developed in the French-speaking farmland of Belgium for farmers to drink during the hot summer months. It was intentionally low in alcohol and light in color and body, the ultimate drinkable

beer for a hot summer day. Flying Fish Farmhouse Summer Ale is an American twist on this classic Belgian style. The light golden color of this beer is topped by a white head, with an unchar-acteristically crystal clarity. An earthy and herbal nose finish with a hint of cit-rus. The flavor matches the aroma: earthy and grassy with a touch of citrus and a nice, dry finish that leaves me wanting more. The 7% ABV is dangerously well hidden. Flying Fish Farmhouse Summer Ale is only available in the summer, so be sure to check it out soon before it’s gone!

Three Windows White – RieslingAn oak aged Red Sip-ping The east wall of the Beneduce Vineyard’s tasting room is framed by three massive windows that originally graced a schoolhouse in the 1870s. After digging them out of an antique shop’s dusty corner, the own-

ers carefully restored them from top to bottom, including most of the original glass panels. Today, these ancient relics drench the winery in natural sunlight, inspiring them to pay homage with this aromatic white. A classic semi-sweet Riesling, this wine boasts intense floral aromas and a mouth-watering grapefruit flavor. Try pairing with spicy Thai food or serve chilled on its own as the perfect way to beat the summer heat!

Villa Milagro – SombraVilla Milagro Vineyards, located in Finesville, NJ, produces European style wines from its ten variet-ies of grapes. SOMBRA is a deep, rich Shiraz blend of Shiraz with an intense purple-black color. Aged 3 years in American oak barrels to

transform the typical “grapey” taste of Shiraz to an explosion of prune, plum and blackberry notes, Sombra is a deli-cious compliment to savory foods….if it lasts long enough to pair it! Sip and savor this silky Sombra wine.


2/11

Join us for 3 Courses

SEAFOOD CELEBRATION Outstanding Seafood to fit your Budget

Monday-Thursday for a Limited Time Only!

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phillipsseafood.com

Phillips Crab Cake Sandwich Fish & Chips

Chicken Caesar Salad Blackened Chicken Sandwich

Phillips Famous Crab Cakes Filet with Shrimp

Broiled Atlantic Salmon

Includes Appetizer, Entrée (below) & Dessert!

LUNCH $15

DINNER $35

stem & stein june 2013

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