The Jersey Shore’s Leading Restaurateurs Need Our Help
Marilyn Schlossbach‘s stable of shore favorites are mostly intact months after Sandy. But at least one, Langosta Lounge in Asbury Park, is not – and the big-hearted, community-minded Schlossbach, who has helped so many, now needs our help. Here’s how, via JerseyBites.com.
Another way to help restore the shore goes down even easier: drinking beer. As you may have heard, Jersey’s own Flying Fish Brewery is debuting their brilliantly named Forever Unloved (F U) Sandy pale ale in February. You can nominate the Jersey relief organization that you’d like the estimated $50,000 it will raise to go to. To make a nomination, send the folks at Flying Fish an email by clicking here.
Celebrating Robert Burns’ Birthday in the Traditional Manner
That manner being a raucous, ritualistic supper featuring haggis, Scotch, bagpipes, toasts, poetry, dancing, and Auld Lang Syne. Burns Nights are held around the world each year on or around January 25 and if you’ve never been to one (in which case I pity you), I’m here to help.
Click here for a good description of the tradition. Then, below, check out places around the state where you can join in the festivities. If you’d rather celebrate at home, never fear: I provide a resource for buying that all-important haggis (grassfed, no less!). You know you’re dying to try it, with or without neeps and tatties.
Milford: On Monday, January 28 at the Ship Inn. Note, however, that the website asks for reservations by January 15 – so perhaps it’s too late. To check it out just in case you can still squeak in, click here.
Where to buy haggis in NJ: Bobolink in Milford
Until it went out of business, Stewarts of Kearny in Brick was the source. But this
year, haggis aficionados (that’s me and probably one other person) can actually get grassfed haggis at Jonathan White’s farm, better known for its cheeses and breads. I picked up a half-pound slice from the freezer on a recent visit for my own at-home celebration. Here’s the description that Charles, the helpful guy behind the counter, provided of Bobolink’s somewhat nontraditional take on this specialty:
“It’s a mixture of ground pork organs – heart, liver, kidney – plus beef heart and pork belly. These are mixed with oats, malt whiskey, and herbs and spices and stuffed, not in the traditional sheep stomach, but in a synthetic casing. The haggis is poached in the wood oven [used for bread baking] until cooked through. To serve, you just slice and pan-fry until crisp on both sides.”
I can hardly wait for the 25th to try it.