Issuu

Cheers To Food, Drinks, And New Restaurants!

O C TO B E R 2 022

Hunterdon Health. We help you live every day, extraordinary. Our doctors, nurses and health professionals provide compassionate, personalized care. With an empathetic approach and a focus on clinical expertise, we’re committed to building stronger, healthier communities. We help care for you and your family so you can live every day, extraordinary. To learn more about our services or to find a doctor, scan the QR code or visit our website hunterdonhealth.org.

Hopewell Valley Real Estate Pulse from the Dave Marcolla Group at Keller Williams Real Estate Contact us to get your FREE home valuation today. Dave Marcolla is a Hopewell Township resident and top area Realtor. Dave has lived in the Township for over 10 years and specializes in Mercer and Bucks Counties. Last year he sold 60 homes for $30 million in closed sales. He and his team are experts in what they do. Dave is a graduate of the Princeton School of Real Estate and holds his MBA from La Salle University. Contact him today to find out why he and his team are known for delivering a better experience!

6 0 9. 42 3 . 9 147

Direct

21 5 . 86 0. 42 0 0

Of fice

DAV E @ DAV E M A R C O L L A .C O M DAV E M A R C O L L A .C O M

1 2 T E R R Y D R I V E | N E W T O W N , P E N N S Y L V A N I A | L I C E N S E D R E A LT O R S - PA A N D N J

NEIGHBORHOOD

LIST PRICE

BEDS

BATHS

DOM

CLOSE PRICE

%SOLD/ORIG

4900 Province Line Rd

$2,995,000

336

$1,828,803

61%

5 Woodmere Way

$1,550,000

100%

51 Aunt Molly Rd

$1,500,000

100%

41 Morris Dr

$1,250,000

$1,249,000

100%

306 Pennington Titusville Rd

$979,000

$998,000

102%

60 W Shore Dr

$925,000

$990,000

107%

28 Arvida Dr

$999,000

$960,000

96%

9 Long Way

$845,500

$935,000

111%

59 Avalon Rd

$739,000

$872,000

118%

11 Avalon Rd

$779,000

$832,000

107%

Source: Bright MLS 7/16/22 - 8/15/22

Whether you’re planning a move or planning to stay a while, we’re here to help. Our goal at the Bill Mervin Team is to not only assist clients with buying and financing homes, but to also help our clients own their homes at the highest level in order to maximize generational wealth through real estate. Let’s set up a free equity analysis to make sure you are utilizing your equity and mortgage indebtedness for their highest and best use today.

Bill Mervin Regional Manager

140 Terr y Drive, Suite 105 New town, PA 18940 NML S # 2884 • NML S #313 416 2 15 - 4 31-7429 | team@billmer vinteam.com

ANGELO LOURIDAS Senior Mortgage Banker 140 Terr y Drive, Suite 105 New town, PA 18940 NML S # 2884 • NML S #313 416 2 15 - 4 31-7429 | angelo@billmer vinteam.com

Apex Home Loans is a division of Celebrity Home Loans, LLC | NMLS # 227765 | For licensing information, go to: www.nmlsconsumeraccess.org | www.celebrityhomeloans.com | Please review our Disclosures & Licensing information. | Celebrity Home Loans, LLC has no afﬁliation with the US Department of Housing and Urban Development, the US Department of Veterans Affairs, the US Department of Agriculture or any other government agency. Equal Housing Lender. For further information about Celebrity Home Loans, LLC, please visit our website at www.celebrityhomeloans.com. Receipt of application does not represent an approval for ﬁnancing or interest rate guarantee. Applicant subject to credit, acceptable appraisal, title, and underwriting approval. Not all applicants will be approved. Other terms and conditions apply. Contact Celebrity Home Loans, LLC for more information and up-to-date rates.

October 2022 PUBLISHER

Rachel Schnure | rachel.schnure@citylifestyle.com EDITOR

Julie Brown Patton | julie.patton@citylifestyle.com

LIFESTYLE LETTER

The Food & Drink Edition

AD DESIGNER

Mary Albers LAYOUT DESIGNER

Kelsi Southard STAFF PHOTOGR APHER

Heather Raub CONTR IBUTING WR ITER

Erica Brooke Gordon

Welcome, Fall! With the changing seasons comes a change in what we’re craving, and with fall that often means comfort food. October is our most delectable edition of the year, filled with some of our favorite dishes and beverages available in the Hopewell Valley region. We had the pleasure of joining the opening of new eatery, Local Greek Seafood, and hope you’ll try the menu, too. There’s an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we’re sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you, hopefully dining, around town!

CONTR IBUTING PHOTOGR APHER

Cathy Miller

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

RACHEL SCHNURE, PUBLISHER @ H O P E W E L LV A L L E Y C I T Y L I F E S T Y L E

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Proverbs 3:5-6 Hopewell Valley City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Hopewell Valley area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Hopewell Valley City Lifestyle™ is gathered from sources

L I F E ST Y LE LE T T E R

considered to be reliable, but the accuracy of all information cannot be guaranteed.

68 Upper Creek Road, Stockton NJ Stunning Historic Property in Rural Stockton is steeped with incredible records of days gone by combined with a fascinating history and remarkable stories. Sitting on a picturesque and peaceful lot, this incredible property offers a number of well-maintained, distinct buildings that showcase real charm and charisma. The living spaces retain historic features and fittings that honor their heritage, including beam ceilings, fireplaces, wall paneling, and hung windows, while also incorporating modern conveniences to create idyllic homes. The property has a well-documented rental history and would make a fantastic investment or could be converted back to a proper farm.

Erin McManus-Keyes 609.516.1985 hunterdonbucksrealty.com 30 Coryell Street | Lambertville, New Jersey

O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 Squeezed Fresh To Perfection

Lifestyle Letter

City Scene

Business Monthly

Maker’s Studio

Healthy Lifestyle

Culinary Creations

Locally Sourced

Outdoor Living

Chef ’s Selection

Events

Giving Back

Lambertville Juice Bar Makes Healthy Fun

20 Taste Passion

Charming, Friendly Restaurant Focused On Outstanding Food And Service

26 Local Greek Seafood Opens Big Bites, Big Smiles In The Heart Of Hopewell

34 Food And Essentials

Hopewell Valley Mobile Food Pantry Volunteers Provide Relief, Support To Those In Need

O N T H E C OV E R

Photography: Heather Raub / FrontRoom Images Local Greek owner/operator Tony Kanterakis and executive chef Stratos Karabasis celebrate the grand opening of the Local Greek Seafood restaurant in Hopewell Township at 9 E. Broad St. Dine there for 'a trip to Greece.'

FO O D + B EV E R AG E WELLNES S FO O D + B E V E R AG E

FO O D + B EV E R AG E LI FE + C U LT UR E FO O D + B EV E R AG E

LO CA L S ERV I C ES

Local Greek Seafood is your place to gather with family, friends and neighbors to share simple dishes, big flavors, and new-old traditions. 9 E Broad Street, Hopewell • 732.485.0324 www.eatlocalgreek.com • V @eatlocalgreek

O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

7 5

1: Gorgeous Goat Creamery owners take an environmentally conscious and animal-centered farming approach. 2: Savor fall flavors with creative appetizers; chevre pairs well with apples, walnuts, cranberries and rosemary. 3: Maria is the CGO (Chief Goat Officer) and Matt is the CCM (Chief Cheese Maker). 4: This small family farm produces all their dairy products on-site, taking to market freshest cheese/milk. 5: Mission: Increase community awareness/appreciation for animal agriculture through sale of sustainable, artisan goat dairy products. 6: GGCS dairy products are made with goat’s milk from their herd of Alpine dairy goats. 7: Secure GGCS products in Lambertville at Savour Cheese and Gourmet Foods, 37 N. Union St.

C I T Y SC E N E

14 9

8: Visit GorgeousGoat.com for shopping products or call 908.274.1295 with questions. 9: Goat buttermilk makes pancakes, waffles, biscuits and muffins fluffy and tender. 10: Chèvre on spinach pasta, with summer squash, kalamata olives and pork sausage--all from New Jersey. 11: Find GGCS at West Windsor Community Farmers’ Market, Hunterdon Land Trust, Duke Farms Market. 12: All types of beets pair perfectly with Gorgeous Goat Creamery’s chevre and feta. 13: Enjoy strolls with goats such as Miranda--a little exercise with a lot of entertainment. 14: Handmade GGCS guest soaps may be autumn fig, Birchwood oud, rosemary lavender or lemongrass. Photography by Gorgeous Goat Creamery CONTINUED > OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

CIT Y SCENE CONTINUED

21 19

15: Fall football weather -- bring on the loaded nachos! 16: Covered pretzels can be made in advance when stored in airtight containers at room temperature. 17: Fall varietal cookies can get many people enthused and motivated about the baking season. 18: Just think about all the delicious aromas coming up for autumn meals. 19: Crumb cake or “streuselkuchen” reportedly originated in Germany. Some prefer to call it coffee cake. 20: Coconut flakes give puff-puffs a slight crunch and a special, different flavor. 21: When’s the last time that homemade bread beckoned from the kitchen? Photography by Heather Raub/FrontRoom Images

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C I T Y SC E N E

Serving Central NJ and Bucks County, PA

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. Local Teen To Compete In World Gymnastic Championships Hopewell Valley Central High School student, Annalise Newman-Achee, will compete this month at the 2022 World Gymnastic Championships in Liverpool, UK. The world’s greatest gymnasts get their first chances there to qualify for the 2024 Olympic Games. Annalise will be one of 169 global gymnasts competing in the Women’s Artistic Gymnastics (WAG). She and her younger sister, Lirit, train at Arena Gymnastics/Gymland School of Gymnastics in Hamilton, under coaches Ann and Valdi Kolasa.

Photography by Ann Kolsa

Pennington Family Donates Revolutionary War Era Sword Named the “Thorndike sword,” it's been in the Thorndike family since the war and dates to between 1730-1760. Lisa Thorndike, and sons Alden and Michael, presented their family heirloom to Friends of Washington Crossing Historic Park members on July 4. “We’re honored the Thorndike family chose us to take possession of their family’s heirloom for a future exhibit,” says John Godzieba, president of Friends of Washington Crossing Park and reenactor who portrays General Washington.

Photography by Washington Crossing Historic Park

Dr. Deborah Preston Named Mercer County Community College President Dr. Deborah Preston is the new Mercer County Community College president. She says she seeks interaction with business community representatives to develop academic programs that meet employer needs. “We should be collecting information from business and industry to find out where their employment gaps are. Then we look for matches; that's where we'll develop our programs,” she explains. “I'm very interested in is 3D bio-printing, in which a 3D printer prints human tissues or organs."

Photography by Mercer County Community College

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

C r o i s s a n t B re a d P u d d i n g

This Scrumptious Recipe’s Perfection Stems From Bourbon-Soaked Raisins And Buttery Bourbon Sauce PHOTOGRAPHY BY HEATHER RAUB

M AK E R’S ST U D IO | FOOD + BE VE RAGE

INGREDIENTS

VA N ILL A

• 1 pound croissants (about 6 croissants) • 8 large eggs • 1 ½ cups heavy whipping cream • 3 ½ cups whole milk • 2 cups sugar • 1 teaspoon vanilla extract • ½ cup raisins • Bourbon for soaking the raisins

• Drain raisins and place in custard mixture, keeping bourbon for the sauce. Add raisins to the custard. • Pour custard into croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours. • Pre-heat oven to 350 degrees. Bake the bread pudding uncovered for about 40 to 50 minutes until the top is puffed up and golden. • Serve warm with the bourbon butter sauce.

CUSTA R D Bourbon Sauce Ingredients • ½ cup butter • ¾ cup packed brown sugar • 3 tablespoons bourbon • ½ cup heavy cream • ½ teaspoon cinnamon

INSTRUCTIONS To make the bread pudding: • Slice croissants with a sharp, serrated knife into 1-inch cubes. Place croissant cubes onto parchment-lined sheet pan and into a 225-degrees Fahrenheit oven until dried out, about 30-45 minutes. Cool slightly. • While croissants are in the oven, soak raisins in bourbon. • Whisk eggs in large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved. • Butter or spray a 13x9-inch baking dish, then place cubed/dried croissants in the dish.

To make the bourbon sauce: • Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth. • Add bourbon and cook for 30 seconds before adding the cream and cinnamon. Bring to a simmer and cook for about 5 minutes, stirring frequently. • Keep warm or re-warm before serving.

NOTES • Raisins on top can burn, so try to push them down. • Re-heat individual bread pudding portions in the microwave for 30 to 45 seconds. • Rum easily can be substituted for bourbon in the sauce, if preferred.

BOU R BON

Recipe Courtesy of Justin McChesney-Wachs, Salt Pepper Skillet SaltPepperSkillet.com

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

Sreeni Nair (on left) was given the community nickname ‘Naked Running Man.’

less is more

PENNINGTON’S ‘NAKED RUNNING MAN’ UNIQUE HOBBY BRINGS UNEXPECTED JOY TO COMMUNITY ARTICLE BY ERICA BROOKE GORDON

H EA LT H Y LIF E ST Y LE | W E LLNE S S

Sreeni Nair enjoys running in winter as well. Kelly Budny-Kolbjornsen and Sreeni Nair

One cold morning in 2021, Kelly Budny-Kolbjornsen waited with her son at the bus stop, when a man ran down the street in only a pair of shorts. Dubbed the "Naked Running Run," Sreeni Nair soon had all of Pennington talking. Sreeni wasn't trying to be noticed – he was just doing what he enjoys, says the self-described "nonconformist" and “very quiet person.” “I don’t really care what people think about me,” he explains. Sreeni started running in 2011 after reading a book about tackling a 10K, an "unthinkable distance" to him then. Intrigued, he followed the program and ran his first 10K 13 weeks later. Running became part of his morning routine. Finding himself in a hurry one day, he wore fewer layers. “It was a good accident," he says. "I found I ran better with less clothing.” Running without music or water – just himself – helps him stay present. “I like the sound of my feet and the sound of nature,” he says. “When I run on the road, I recognize many cars I see every day, and people wave.” On Feb. 6, 2021, Kelly launched the Naked Running Man Fan Club with a Facebook page @ NakedRunningManFanClub, after working with Sreeni to create T-shirts to donate to a local organization of his choice. Owner of Etsy shops Crafttastic and VIP (Very Important Parties), with a background in hospitality, Kelly set community connections in motion. Within 24 hours, they sold 128 shirts. Within a month, they sold 350. Altogether, the team raised $1,770 for Homefront and Friends of Hopewell Valley Open Spaces. Merchandise soon expanded to include tumbler mugs, can coolers and face masks. ”It was during the pandemic,

so people wanted to see something good, something different,” Sreeni surmises. The team also collaborated with Hopewell Valley Mobile Food Pantry, Trenton Area Soup Kitchen (TASK), Womenspace, EASEL and Anchor House, raising nearly $7,000. TASK was, perhaps, the organization "nearest and dearest to Sreeni’s heart," says Kelly, explaining how they toured the facility, learning how TASK ensures its patrons are treated respectfully and provided self-sufficiency support. Ironically, one man's desire for less has led to much more. In addition to fundraising, Sreeni and Kelly have become close. "My kids adore him," she says. "He's become a friend of the family." It’s clear the entire community feels the same. "My biggest cheerleaders have been the school kids, and I really enjoy that," he says. "This brings me joy and makes me happy, so I continue to do it." On Sunday, Oct. 30, 2022, the "Naked Running Man" team, led by Sreeni and Kelly, will participate in Homefront’s upcoming Halloween 5K.

This NRM team collaborated with Hopewell Valley Mobile Food Pantry, Trenton Area Soup Kitchen (TASK), Womenspace, EASEL and Anchor House, raising nearly $7,000.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

S Q U E E Z E D F R E S H to P E R F E C T I O N ARTICLE BY ERICA BROOKE GORDON | PHOTOGRAPHY COURTESY OF JESS’S JUICE BAR

Lambertville Juice Bar Makes Healthy Fun

Since 2013, Jess’s Juice Bar in Lambertville has offered an organic, self-sustained menu of fresh, locally sourced ingredients, which owner Jess Delia further describes as “vegetarian with a vegan option.” The expanded menu includes his own signature recipes for concoctions uniquely named, for example, Iron Man, The Hulk and The Beetnik, plus sandwiches, salads and soups. “They always make me smile,” he says of his loyal customers who return for the fresh ingredients and seasonal offerings. 609.773.0128 Facebook.com/JesssJuiceBar

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

SMOOT H IE S A N D BOWL S Eight smoothie concoctions – including Bee’s Knees, Cherry Bomb, Carrot Cake, The Jam and Go-Go Green – are offered in small and large portions. Each includes Jess’s variety of homemade nut butter or milk and can be made in the form of a bowl. Optional toppings include mixed berries, gluten-free granola, shredded coconut, chia and flax seeds, peanut butter, hemp hearts, plant fusion protein, almond butter and fresh berries. For fall, the popular pumpkin spice smoothie has returned.

SANDW IC H E S A N D WR A P S Sandwiches and wraps include the TLT, Mandy’s Meltdown (named after Jess’s wife), a variety of grilled cheese offerings and Jess’s personal favorite, the Smoked Tempeh Reuben, with its vegan Russian dressing. All are served on multigrain bread, with optional gluten-free or sprouted bread and vegan cheese. The Stretch – a club-style sandwich with smoked tempeh, sauteed jalapeno, portobello mushrooms, spicy aioli, avocado, tomato and red onion – is a new customer favorite, while avocado toast is also on the menu.

S OU PS A N D C H IL I Homemade vegan and gluten-free soups, made fresh daily, include Split Pea and Carrot, Savory Lentil and Sweet Potato, Vegetable Minestrone and Butternut Squash, plus a daily option. A Vegan Five Bean Chili, which Jess says “people can’t get enough of,” is available in two sizes, with optional cheddar cheese, diced jalapeno, avocado and chopped onion.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

ARTICLE BY JULIE BROWN PATTON | PHOTOGRAPHY BY CATHY MILLER

TASTE PASSION For authentic, farm-to-table meals, many diners head to d'floret Restaurant in Lambertville at 18 South Main St. Master Chef Dennis Foy focuses on fresh food, expertly prepared, and shared in an intimate ambiance with attentive service.

CHARMING, FRIENDLY RESTAURANT FOCUSED ON OUTSTANDING FOOD AND SERVICE

D IN NER HOURS: Thursday through Saturday (4:30 p.m. - 11:00 p.m.) S U N DAY BRUN CH: Reservations (11:45 a.m. - 3:30 p.m.) E MAIL : info@dfloretrestaurant.com PHON E: 609.397.7400 WE B S I TE: DFloretRestaurant.com

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

“We’re pleased to offer natural, organic ingredients from Terhune Orchards, Amish Heritage Farm, Chesterfield Farm Co-op, Valley Shepherd Creamery, Halo Farms, Cherry Grove Farm and Blue Martin Farm.” Operating the 28-seat restaurant with his wife, Estella Quinones, keeps him laser-like focused, he confides, as well as "knowing I am only as good as my last plate." They purchased their current building in January 2022. These two dedicated restaurateurs also counterbalance each other’s exacting artistic standards: Estella’s passion for painting and Dennis’ interest in design. In French, de means "of," and is used in front of words that start with vowels; it's often used when discussing food. However, this master chef says originally, the restaurant was going to be named Dennis Foy’s Loret Restaurant. 'Loret' means deserving special recognition for achievement. "Our graphic designer asked for logo design details, and I sent df Loret restaurant," recalls Dennis. "He then created the logo as d’floret. Being a bit superstitious, I kept the mistake as our logo." The restaurant presents akin to an elegant, scintillating stage, featuring an open kitchen and adjoining dining room that exhibits culinary mastery and personal paintings. The space is accented by a floor-to-ceiling Black Walnut Nakashima panel, lighting by Israeli artist Ayala Serfaty, Arnie Jacobsen modern classic chairs, finishing the sleek, warm, welcoming room. "We're pleased to offer natural, organic ingredients from Terhune Orchards, Amish Heritage Farm, Chesterfield Farm Co-op, Valley Shepherd Creamery, Halo Farms, Cherry Grove Farm and Blue Martin Farm," says Dennis. He reveals the d'floret fall menu will center around local harvests, focusing on game, Foie gras and classic dishes such as cassoulet, bolognese, Novelle stews, vegetable-based soups (broccoli or wild mushrooms with truffle cannels and shallots), risotto, whole-roasted chickens and fish from the Point Pleasant seafood cooperative. "We'll have earthy type of cooking, seasonally based on an ever-changing menu, that's market driven," assures Chef Dennis.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

Slow Life Down, Go To The

Farm

Conservation-Minded Artisans Offer High-Quality, Handcrafted Farmstead Cheeses, Eggs, Meats And Hospitality 22

O UT D OOR LIV IN G | L IFE + CULTURE

Oct. 15 is National Cheese Curd Day. However, at the 120-year-old Cherry Grove Farm in Lawrenceville, every day is a good time to celebrate the velvety goodness of curds and other types of cheeses. Sitting on nearly 500 acres of beautiful New Jersey farmland, woodland and wetland, this farm at 3200 Lawrenceville Road (Route 206 North) is a diversified, sustainable dairy farm and creamery that was revived through a deliberate, regenerative effort and biodiverse practices. The farm's team creates award-winning farmstead cheeses from grass-fed, raw cows’ milk in small batches and aged on the farm, with attention paid to the craft of artisanal cheesemaking. "Each piece of cheese reflects the distinct flavors, aromas and seasonal variations of our unique terroir. Developed from classic European recipes, our cheeses are American originals," Paul Lawler, Cherry Groves' master cheesemaker. Notably, Cherry Grove Farm's marquee farmstead cheese, Havilah, and its extra-aged version, Havilah Reserve, was honored nationally by winning second and first place awards, respectively, from the American Cheese Society as the group considered to be the gold standard for judging cheese in the Americas. In addition to cheese, the farm's team sells pastured eggs, beef and pork. The peaceful acreage stems from an interesting legacy. In 1987, three Hamill brothers — Oliver, Bill and Sam — inherited 400-plus acres of undeveloped farm land in the Lawrenceville/ Princeton area -- a parcel that had been in their family since 1902. Originally, the land at Cherry Grove was farmed for row crops, and at some point, converted into a traditional dairy farm with Holstein cows. Over the years, the dairy operation was leased to various farmers and the family indicates the land suffered under more intensive conventional farming techniques. The Hamills, with their children, instead decided to regenerate the land by embracing sustainable farming, using old-fashioned, pastoral techniques as a guide. CONTINUED >

ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY PROVIDED BY CHERRY GROVE FARM OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/H OP E W E L LVA L L E Y

“Each piece of cheese reflects the distinct flavors, aromas and seasonal variations of our unique terroir.” —Paul Lawler

Hay Ride

Rainbow Cows

Today, at Cherry Grove Farm, a grassbased, less-intensive style treads lightly on the land, prizing quality over quantity, says Tish Streeten, Cherry Groves' manager of education, events and community engagement. The farm grazes roughly 70 Jersey cows on 240 acres of organic pastures. She says the cows are milked twice daily, with the milk flowing into their creamery to produce handcrafted, farmstead cheeses in sustainable manners. In addition to the Philly market, locally, the farm's products are incorporated by chefs into dishes served at establishments, such as Brick Farm Tavern and Nomad Pizza in Hopewell; Agricola, Triumph Brewing Company and Jasna Polana in Princeton; and Vault Brewing Co., in Yardley. Blue Moon Acres in Pennington also carries the farm's products, as well as Whole Food Markets.

O UT D OOR LIV IN G | L IFE + CULTURE

Birthday Party Setup

On Nov. 5 from 1-6 p.m., Tish says the farm will host the annual Cherry Grove Cow Parade, during which the cows are decorated with garlands and bells, just like people who live in the Alps do to celebrate environmental stewardship and the end of the grazing season. "We'll have vendors, food trucks, kids games, face painting, hayrides, an evening bonfire and of course, fun watching the cows," she adds. The farm's team also hosts other special events, workshops and classes, such as how to make Mozzarella cheese from scratch, sourdough bread making, guided herb walks and farm dinners. "We also host weddings, birthday celebrations and corporate outings," Tish says. "Depending on the day, our 'zoo' of animals, also including sheep, goats, cats and chickens, can even be visited and admired."

Store Hours Now Through December: Monday through Sunday: 10 a.m. to 5 p.m. Cheeses, gift baskets and gift certificates also can be purchased online via the farm's website. Store: 609.219.0053 CherryGroveFarm.com Visit the Cherry Grove Farm dairy herd, milking parlor and creamery to watch the cheesemakers in action. Shop in the farm store, sample cheeses and learn about locally sourced and artisan-made products, from honey to mustard, chutney to cheeseboards. Picnic near the vegetable and flower gardens.

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LOCAL GREEK SEAFOOD OPENS BIG BITES, BIG SMILES IN THE HEART OF HOPEWELL

ARTICLE BY JULIE BROWN PATTON | PHOTOGRAPHY BY HEATHER RAUB

With the August opening of the Local Greek Seafood restaurant, Hopewell became the first primary seafood establishment of the overall Local Greek Restaurant Group brand. Located at 9 E. Broad St., in Hopewell Township, the restaurant is right behind Boro Bean.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

HOPEWELL Local Greek owner/operator Tony Kanterakis, a New Jersey native, says this new restaurant is the perfect place to gather with family, friends and neighbors to share simple seafood dishes, big flavors and new-old Greek tradition. "We're honored and will strive to be Hopewell’s premier Greek Seafood spot," he vows. As a former financial planner, Tony changed careers to assist his mother with her Greek bakery in central New Jersey. He opened his first Local Greek restaurant during November 2017 in Princeton. Then, during August 2019, he launched Small Bites by Local Greek at 20 Nassau Street in Princeton to offer custom Greek grab-and-go in the heart of Princeton. He also operates Loco Cheese in Princeton, in partnership with Privy Venture Group, to provide hot, grilled cheese sandwiches inside the Small Bites location. Loco Cheese is available for in store and delivery. During this February, Tony opened Local Greek Lambertville at 2 Canal Street, as featured in the July 2022 edition of Hopewell Valley City Lifestyle. Local Greek Lambertville is next to the New Hope-Lambertville bridge, and has a full outdoor patio and second floor, providing a unique dining experience. "We want our diners to feel that every time they visit Local Greek Seafood, they escape Hopewell and they're on an island of Greece. The vibe and our hospitality is what makes us distinct, providing topnotch and friendly service. Come relax, and enjoy the Local Greek Seafood experience," quips Tony. Local Greek Seafood is serving up traditional flavors.

LOCAL GREEK SEAFOOD NEW MENU Tony shares that the new menu includes: Soups and salads: Greek chowder; horiatiki (local tomato, cucumber, green pepper, feta cheese, Kalamata olives, red onions, topped with organic Greek olive oil and vinegar); Marouli salad (local arugula, grilled romaine heart, fennel, prosciutto, burrata, Greek vincotto dressing); and Heirloom Tomato salad with goat cheese spread and sweet balsamic dressing. He says shrimp, chicken or salmon can be added to the salads. Meze, or small dishes/appetizers, span Greek spreads; saganaki (Greek style flaming cheese, drizzled with ouzo); tomatokeftedes fritters; ohtapodi (grilled, marinated octopus with Greek herbs, olive oil and vinegar); shrimp flambe; kydonia gemista (clams stuffed with bacon, celery, peppers, onions, garlic, herbs); zesty mussels; and fried calamari. Entrees from the sea encompass lavraki; grilled red snapper; halibut; Chilean sea bass; solomos salmon; scallops; xifias swordfish kebab; shrimp souvlaki; seafood yiouvetsi (orzo, shrimp, calamari, octopus with fresh tomato sauce); and lobster tail. Other entrees showcase surf and turf; chicken souvlaki; Greek prime steak; brizola pork chop and lamb chops.

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Sides are Greek fries topped with feta and oregano; Greek style lemon potatoes; spanakorizo herbed spinach rice; horta dandelion greens; and rice. Rounding out meals are Local Greek Seafood desserts: Galaktoboureko, which is fillo dough, semolina custard and Greek honey syrup. Of course, there's baklavas with crushed almond and walnuts and Greek honey syrup. They also have slices of portokalopita, as homemade Greek orange cake. Another homemade cake option, karidopita, spotlights walnuts. Wines spotlight choices from Old York Cellars: Darryl Mack Cellars White, Chardonnay, Pinot Gris, Albarino, Sauvignon Blanc Reserve, Cabernet Sauvignon, Syrah, Sparkling White and Raspberry Blush. They also have a house Chardonnay and Cabernet Sauvignon. Beverages range from Greek Mountain tea, soda, orange juice and lemonade to espresso, Americano, latte, cappuccino, frappe and Greek or American coffee.

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APPLYING HEART AND SOLE! At this particular restaurant, the total ambiance, team and food embodies Meraki (mey-rah-kee), a Greek word that means 'to do something with soul, creativity or love; to put something of yourself into your work.' Local Greek's executive chef Stratos Karabasis hails from the Greek island of Lésbos, also spelled Lésvos, which is located in the northeastern Aegean Sea, often called Mytilene (Μυτιλήνη) in Greece, after its capital. The island is known as a diverse food and dining hub with seafood and meze platters served by tavernas and ouzeris throughout the isle. In fact, the oldest kafeneio-ouzeri (Greek coffee and ouzo joint) in Lesbos, dating back to when

the island was part of the Ottoman Empire in 1800, attracts a loyal local clientele with its 15 varieties of ouzo (dry anise-flavored aperitif that's widely consumed in Greece). As a chef-owner of three restaurants while residing in Greece, Stratos came to the United States six years ago. He says his culinary experience involves a variety of Greek restaurant menus rooted in traditional recipes passed through the generations. Then he says he's added his own creative spins to hearty island cuisine and popular dishes, many of which are ideal for sharing. "I'm really enjoying bringing the authentic flair of Greece to our diners," he proclaims. CONTINUED >

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The restaurant team is happy to accommodate private dining for social functions and to cater special events. "Based on diners' reactions from our opening evenings, Local Greek Seafood is going to be the biggest hot spot around," says Tony. Hours for Local Greek Seafood are: • Monday through Friday 4-9 p.m. • Saturday and Sunday noon to 9 p.m. hopewell@eatlocalgreek.com hello@eatlocalgreek.com 609.309.5021 EatLocalGreek.com

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O C TO B E R 2 0 2 2

events close to you. close to home.

A curated selection of the most intriguing upcoming events in our area. OCTOBER 8TH

Hopewell Valley Oktoberfest

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EVE N TS

T R E NTO N CYR US LO DG E | 4 :0 0 P M This third annual festival hosted by the Trenton Cyrus Foundation goes through 9 p.m., including a live band, beer on tap, pig roast, charity raffle, cornhole, pumpkin carving and games. Tickets, at $50 each (must be 21 years of age or older), include beer, food and music. Tickets for those younger than 21 are $25 each. Call 609.737.2737 with questions. OCTOBER 8TH

Annual Fall Fest

ST R AUB E C E NT E R | 2:0 0 P M This event runs through 7 p.m., providing food, music, arts, glass blowing demonstrations, henna, tarot readings, jewelry, handmade items and performances by Rockcital. A pumpkin give-away is slated. For more details, email jennifer@ straube.com or call 609.737.3322. OCTOBER 29 TH

Fall Washington Crossing Brewfest

WAS H I NGTO N C R O S S I NG H I STO R I C PA R K | 1 0 :0 0 A M Enjoy a range of ciders, sour beers and seasonal beers from 100-plus local, regional and national breweries -- all in support of the non-profit Friends of Washington Crossing Park. This is a rain or shine sampling event; all pours are 2 ounces only. Attendees get one free souvenir glass for sampling; replacements are $5. For further details, see WashingtonCrossingBrewfest.com .

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FOOD AND ESSENTIALS Hopewell Valley Mobile Food Pantry Volunteers Provide Relief, Support To Those In Need ARTICLE BY JULIE BROWN PATTON At the beginning of the COVID-19 lockdown in March 2020, staffs at Pennington Borough, Hopewell Borough, Hopewell Township, Hopewell Valley Regional School District and the Hopewell Valley YMCA created the Hopewell Valley Mobile Food Pantry to assist those who found themselves in need of a helping hand. Since then, the pantry has helped nearly 300 families who reside in the Hopewell Valley region, and currently continues to serve almost 100 families each week. Using entirely volunteer workers and drivers, the pantry collects, sorts, packages and delivers groceries and fresh produce weekly to neighbors throughout the Valley. All assistance provided is done confidentially, confirms Joe Lawver, pantry coordinator. "We can only do this work because of the steadfast and generous support of the Hopewell Valley Community," he adds. The following specific type of food donations are greatly needed to keep the shelves stocked: • Canned vegetables • Canned fruits • Canned meats • Breakfast cereals/bars • Shelf-stable milk • Cooking oil • Household Products • Personal Care Products Food donations can be dropped at the HVRSD Administration building at 425 S. Main St., Pennington, NJ 08534. Volunteers also are needed to fill 1- to 2-hour slots, such as pantry hero, food delivery and unloading cars. To register to request deliveries from the pantry, email hvmobilefoodpantry@gmail.com or phone 609.737.3048 (when calling after hours, an auto attendant answers, choose option 2 for food pantry). Additionally, instead, an online form can be filled out. HVYMCA.org/Events/ Hopewell-Valley-Mobile-Food-Pantry-Donation Online and credit card donations may be submitted at HVYMCA. org/Donate. Check donations may be made out to HVYMCA and indicate Food Pantry on the memo line; then mailed or dropped off to the Hopewell Valley YMCA, 62 South Main St., Pennington, NJ 08534.

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