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Northwest Bergen NorthwestBergenLifestyle.com

NOVEMBER 2018

PREMIERE ISSUE

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AUTHENTIC ITALIAN, SERVED SIMPLY FRESH POULTRY FROM FARM TO TABLE YOUNG TRAILBLAZER: ERIC FUCHS-STENGEL

The Most Extraordinary & Luxurious Kitchens!

Photograph:

Peter Rymwid

*By Appointment* 19 W Ridgewood Ave Ridgewood, NJ 07450 201-444-1650 www.thehammerandnail.com

LIFESTYLE LETTER

Welcome HELLO AND WELCOME TO THE PREMIERE ISSUE OF NORTHWEST BERGEN LIFEST YLE. We are inspired by our community, and I sincerely hope this magazine inspires you too! We are thrilled to be your source for all things in Northwest Bergen County. As you flip through these pages monthly, you will be drawn into the incredible stories behind the people and places in Allendale, Franklin Lakes, Glen Rock, Ho-Ho-Kus, Mahwah, Midland Park, Oakland, Ramsey, Ridgewood, Saddle River, Upper Saddle River, Waldwick and Wyckoff.

NOVEMBER 2018 PUBLISHER

Marc Schwartz | marc.schwartz@lifestylepubs.com EDITORIAL COORDINATOR

Lucy Probert | lucy.probert@lifestylepubs.com STAFF PHOTOGRAPHER

Jean Terman | jeant@jeantermanphotography.com

Our monthly Calendar will list the special events planned within just a few miles from where you live and work. Our Good Times section will feature charity and community events benefiting local organizations in NW Bergen County. In this month's issue, our Around Town section will inform you of local business openings as well as health and wellness opportunities for you and your family. In the Locally Owned section of our premiere issue, we are excited to feature a special Thanksgiving treat: An inside look at the history of the Goffle Road Poultry Farm in Wyckoff. Our Culinary Creations section will provide you with a delicious recipe from the historic Ho-Ho-Kus Inn & Tavern, and our November Hot Spot will take you behind the scenes of one of our area's finest restaurants, From Scratch in Ridgewood. Northwest Bergen Lifestyle is proud to be part of a community where we have many organizations making a positive impact on our residents. Our Local Limelight for this month's issue will introduce you to Eric Fuchs-Stengel, the founder of the Mahwah Environmental Volunteers Organization. MEVO is a not-for-profit organization that carries out sustainability projects. MEVO also operates its own Fresh Roots Farm, a 2-acre community-based educational farm located within the preserved forests of Campgaw Mountain Reservation in Mahwah. I have assembled a team of extremely talented local writers and photographers— they all live and work in our 13 towns—who truly love and care about Northwest Bergen County. They are excited about sharing and engaging you with their talents. As for me, it is a privilege to call Northwest Bergen County my home for the past 58 years. Whether I'm at a local shop or restaurant, attending a charity event or enjoying a performance at the Berrie Center at Ramapo College, I hope we will meet, get to know one another and share our stories of why Northwest Bergen is the best place to call home.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson EDITORIAL MANAGER Nicolette Martin EDITORIAL Kate Baxendale AD MANAGER Chad Jensen AD COORDINATORS Cyndi Harrington | Alicia Huff | Jessica Soetaert LAYOUT DESIGNERS Cyndi King | Dana Rudolph | Emily Stout Hailey Stepanek | Adella Wrisinger FIELD SUPPORT Carli DiMarco | Victoria Perry PUBLISHER SUPPORT Melanie Carlisle ACCOUNTANT Austin Park APPLICATION ARCHITECT Michael O’Connell WEB DEVELOPERS Tejaswini Jagarlamudi | Harshith Potu

Finally, let's keep community within our community; it's great for our residents, and it's great for business. Keep it local! Thank you, happy Thanksgiving, and I'll see you in December. Marc Schwartz, Publisher

NorthwestBergenLifestyle.com ON THE COVER Habernickel Park PHOTOGRAPHY BY JEAN TERMAN 6

Northwest Bergen Lifestyle | November 2018

514 W 26th St., Kansas City, MO Proverbs 3:5-6 Northwest Bergen Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northwest Bergen areas’ 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 Northwest Bergen Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

INSIDE THE ISSUE NOVEMBER 2018

FEATURES 17 It’s a Family Affair Fresh Poultry from Farm to Table

22 The Chef’s Choice Berkshire Chops with a German Twist

26 Made with Love, from Scratch Italian Served Simply

30 26

30 Young Trailblazer: Eric Fuchs-Stengel Working to Make a Difference

DEPARTMENTS

Lifestyle Letter

Good Times

Around Town

Hops & Vine

Locally Owned

20 Food & Wine 22 Culinary Creations 26 Hot Spot 30 Local Limelight 32 Lifestyle Calendar 34 Local’s Choice

INSURANCE YOU CAN DESIGN TO MEET YOUR EVER CHANGING NEEDS ■ Products and services to meet all your insurance needs ■ Insurance you can tailor to meet your needs ■ Call to see if you can save

Keith Ferrara Your Local Agent 258 EVERETT AVE WYCKOFF, NJ 07481 KFERRARA@FARMERSAGENT.COM https://agents.farmers.com/kferrara

Call 201.425.1100 today! For Home, Auto, Life and Business. Restrictions apply. Discounts may vary. Not available in all states. See your agent for details. Insurance is underwritten by Farmers Insurance Exchange and other affiliated insurance companies. Visit farmers.com for a complete listing of companies. Not all insurers are authorized to provide insurance in all states. Coverage is not available in all states.

GOOD TIMES 1.

Unbridled Heroes Horses Project Opens in Allendale The Unbridled Heroes Project, run by military veterans Mark and Amy Steppe, opened its doors in Allendale to rescued horses who have been abused and neglected. They also work with the horses to help aid fellow veterans in the process of healing after war. They partnered with CZ

Mustangs, an organization which rescues and rehabilitates American Mustangs.

1. A young fan enjoys the show | 2. Cat Zimmerman, 16, of CZ Mustangs | 3. Mark Steppe with Hope | 4. Cat Zimmerman, Amy Steppe and Mark Steppe | 5. Local veterans Mark Steppe, Jack Bartley, Roger Tavoso, Amy Steppe and Joe Burns | 6. Beth Lipkin, Cat Zimmerman and Missy Sereika

Ridgewood Cooks for a Cause Ridgewood-area residents gathered in mid-September for a night of delicious home-cooked food prepared by talented friends to raise funds for Cookies for Kids' Cancer (childhood cancer research) and Youth Consultation Service. Music by local band Apollo Xlll kept the crowd dancing.

1. Chefs Jeff Saladucha, Dave Colin, Joe Scanlon, Mark Maltz | 2. Host Pam Chmiel | 3. Chefs George and Rebecca Nikias | 4. The outstanding band Apollo Xlll | 5. Paul Sheridan, Diane and Will Seitter, Janine Vellis, Dave Pfund, Paul and Lorie McCarthy, Dave Colin | 6. Ron Oscher, Katie Saladucha, Janine Vellis, Jeanine and Keith Dawkins, Antonella Lia 10

Northwest Bergen Lifestyle | November 2018

AROUND TOWN several years, Patty has recently moved to a new location in Waldwick. “I help people refine what they love,” she says. “Anyone can have a home that looks like a magazine spread; it’s important to have it be a reflection of who you are.” The store also includes home furnishings, accents and gifts. EuricaHome.com

ROSI'S CUSTOM BRIDAL STUDIO OPENS IN HO-HO-KUS Beautiful, custom-made bridal gowns and oneon-one personalized service are hallmarks at the newly opened Rosi's Bridal Studio in Ho-Ho-Kus. Designer and style executor Aida Mejia opened her store this summer and included are an assortment of traditional yet modern gowns in the highest quality fabrics. Aida pays close attention to her clients, making sure every part of the experience is perfect, right down to the beautiful earrings

YMCA RIDGEWOOD TO OFFER STAND-UP PADDLEBOARD CLASSES

and Bella Belle shoes in silk or beautiful leather

A very fun, popular and challenging new fitness

she also offers. No wedding attire detail is left

class is coming to Ridgewood, and it’s well worth

untouched. RosisBridalStudio.com

a try. SUP (Stand-Up Paddleboard) YogaFit is the practice of yoga while balancing on a paddleboard in a pool. It’s an all-over body workout that blends core fitness, yoga, balancing, stretching and breathing. Class is followed by a relaxing guided meditation. Beginners are welcome, as are those who have tried it before. Poses are modified to fit different levels. Classes start next month. Check the YMCA fitness schedule for dates. RidgewoodYMCA.org

SADDLE RIVER CAFÉ OPENS Just across the way from his famed Saddle River Inn, acclaimed chef Jamie Knott has opened the Saddle River Café, a casual eatery with creative and healthy take-out or sit-in options, like a soft scramble sammie,

EURICA OWNER MOVES DESIGN BUSINESS TO WALDWICK

smoked salmon rillette and avocado toast, açai blend bowls and delicious smoothies and juices made to order. Try the seared tuna

Interior designer Patty Lacourte has been mak-

nicoise, and you’re in for a fine-dining treat.

ing homeowners' spaces beautiful for more than

The coffee is farm-fresh from Colombia by

20 years, drawing on her travels around the world

Devoción, and the teas are by Harney & Sons.

as inspiration. Owner of Eurica in Wyckoff for

SaddleRiverCafe.com November 2018 | Northwest Bergen Lifestyle

HOPS & VINE

FAMILY DRINKS 1

THE POLITICAL UNCLE

INGREDIENTS + 2 ounces rye whiskey or bourbon + 1 teaspoon pure maple syrup + 2 dashes Angostura bitters + 2 dashes orange bitters + Cinnamon stick and candied orange slice for garnish

DIRECTIONS Combine maple syrup, whiskey and bitters in an old-fashioned glass until syrup is dissolved. Add a single large ice cube and garnish with orange peel and cinnamon stick, if desired.

Northwest Bergen Lifestyle | November 2018

WE LOVE THEM, BUT ITâ€™S NO SECRET THAT SOME FAMILY MEMBERS MAKE THE HOLIDAYS A LITTLE MORE INTERESTING. CHEERS TO THEM!

THE HIPSTER COUSIN

INGREDIENTS

+ 1 1/2 ounces vodka + 1 1/2 ounces Baileys Irish Cream Pumpkin Spice Liqueur + 3 ounces cereal milk (steep cereal of your choice—we like pumpkin spice Cheerios— in milk for 25-30 minutes, then strain)

DIRECTIONS Fill a rocks glass (or any unconventional container you have laying around) with desired amount of ice. Add vodka and pumpkin spice liqueur, then top with cereal milk. Cheers!

THE MOTHER-IN-LAW

INGREDIENTS + 1 1/2 ounces vodka + 1 part club soda or tonic + 1 part Sprite or lemon-lime soda + 1 part cranberry juice + Lime and cranberries for garnish

DIRECTIONS Add vodka, club soda or tonic, Sprite and cranberry juice to a glass of your choice—the more ornate, the better. Garnish with lime and cranberries if desired and enjoy! CONTINUED >

November 2018 | Northwest Bergen Lifestyle

HOPS & VINE

(CON TI N U ED)

+ KID-FRIENDLY!

THE ROWDY NIECES + NEPHEWS

INGREDIENTS

+ 1/2 cup sugar

+ 4 cups almond milk

+ 1/4 cup baking cocoa

+ 3/4 teaspoon vanilla extract

+ Dash of salt

+ Mini marshmallows and

+ 1/3 cup hot water

chocolate syrup for garnish

DIRECTIONS In a saucepan, combine sugar, salt and cocoa. Add water and bring to a boil, stirring for 2 minutes. Stir in almond milk and heat to desired temperature (don’t boil). Once at desired temperature, remove from heat, add vanilla and whisk until frothy. Top with toasted marshmallows and chocolate syrup—the more sugar, the better!

Northwest Bergen Lifestyle | November 2018

RIDGEWOOD EYEWEAR 201.652.8080 | 160 E. Ridgewood Avenue, Ridgewood, NJ 07450 | ridgewoodeyewear.com

• OLIVE • R • TWIST •

OLIVE OIL COMPANY At Olive R Twist Olive Oil Company we offer a broad selection of the finest and freshest extra virgin olive oils produced in the Northern and Southern Hemispheres, full-bodied 12-18 year aged balsamic vinegars from Modena Italy, delicious specialty foods and beautiful gifts. Come in today and join us for a unique culinary experience!

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LOCALLY OWNED

itâ€™s a family affair

Joseph and Brian Silvestri

FRESH POULTRY FROM FARM TO TABLE

ARTICLE LUCY PROBERT | PHOTOGRAPHY JEAN TERMAN

CONTINUED >

November 2018 | Northwest Bergen Lifestyle

LOCALLY OWNED

(CON TI N U ED)

GOFFLE ROAD POULTRY FARM, A STAPLE IN WYCKOFF SINCE OPENING ITS DOORS IN 1948, HAS BEEN OWNED AND OPERATED BY THE SILVESTRI FAMILY FOR FOUR GENERATIONS, AND THEY CONTINUE TO BE PROUD OF THEIR TRADITION OF OFFERING QUALITY POULTRY PRODUCTS DIRECT FROM THEIR FARMS TO YOUR TABLE. A mainstay on Goffle Road, locals flock to their retail store for everything from fresh chicken to turkeys for Thanksgiving and fresh eggs for breakfast. Current owner Joseph Silvestri recently welcomed his son Brian as the newest generation of Silvestris to the business. “While we will always maintain the quality we have held for decades, having Brian on board will help us take our business to the next level with new ideas, utilizing his knowledge of the latest in technology,” Joseph says. Their poultry is grown on several Amish farms in Pennsylvania then brought to Wyckoff to process and market. “We pride ourselves in still doing this the old-fashioned way,” Joseph says. “The birds are in open areas with fresh air, and they’re kept in old-style hen houses. No growth hormones or antibiotics are used, and that will never change. We’re not in the market to make this happen overnight, so if it takes a few extra days for them to grow that’s worth it for us and our customers.” Offerings in their retail store include fresh chicken, turkey and duck, offered as both whole birds and in select parts; farm-fresh eggs; specialty meats like chicken sausage, ground meat and burgers; and game meats such as quail, pheasant goose and guinea hen. Goffle Road Poultry sold more than 15,000 Thanksgiving turkeys last year—and “that’s a lot of birds,” Joseph says. “Our Thanksgiving business keeps growing every year. It’s become a tradition for a lot of families in the area. We harp on the freshness of our products, and people notice,” he adds. “It costs a little more and adds an extra step in someone’s day coming to us to buy their poultry, so we have to make it worth their while, and we think we do.” As for the next generation, Brian is hard at work. “He’s already opened an online ordering system on our website,” Joseph says. “No doubt he will bring us into this millennium. The farming part will always stay the same, but his work will help us grow even more as a business.” 549 Goffle Road, Wyckoff, New Jersey, 201.444.3238, GofflePoultry.com 18

Northwest Bergen Lifestyle | November 2018

Brian and Joseph Silvestri at Goffle Road Poultry Farm

Three's company

Joseph Silvestri November 2018 | Northwest Bergen Lifestyle

FOOD & WINE

H O L I D AY WINE PA I R I N G S PERFECT PALATES FROM JENNIFER INGELLIS, DIRECTOR OF PROCUREMENT AT TASTING ROOM + PAIRINGS FOR YOUR CLASSIC FAMILY THANKSGIVING DISHES

CHARDONNAY + GRANDPA’S PUMPKIN SOUP

Northwest Bergen Lifestyle | November 2018

TASTING ROOM IS THE WORLD’S FIRST PERSONALIZED WINE CLUB. Tasting Room starts by sending you a selection of fine wines in miniature bottles, then guides you through a quick, fun, interactive tasting. This allows you—and them—to discover what type of wine you love. After completing your tasting you’ll receive regular shipments of full-size bottles of wine selected to match your preferences—all at substantial savings.TastingRoom.com.

MOSCATO D’ASTI + GRANDMA’S PUMPKIN PIE

WHITES Rich,

full-bodied

whites

Chardonnay, Viognier, Gewürztraminer and Rhône White Blends pair delightfully with many of the dishes found on the Thanksgiving table. For example, pumpkin soup or butternut squash with brown butter and sage is a delicious match for a richly textured Chardonnay. The warmer spices of autumn, like nutmeg, cinnamon and clove, are complementary to this style of wine, as many have similar notes interwoven with toasted oak nuances.

REDS Pinot Noir, Beaujolais and lighter bodied Cabernet Franc from the Loire Valley make excellent companions to the savory, herb-inflected dishes at a typical Thanksgiving feast. The elevated acidity, as well as the nuances of mushroom and dried herbs, make these wines stellar accompaniments, keeping your palate refreshed while elevating the complementary notes found in the food.

ROSÉS In years past, most people wouldn’t think to pull out their favorite rosé to

LAMBRUSCO + MOM’S SWEET POTATO CASSEROLE

pair with Thanksgiving dinner, but it’s actually a fantastic wine to have handy this time of year. Fuller-bodied rosé made with Grenache, Syrah and Cabernet Franc are excellent matches for the richer foods that make their way to the holiday table, the juicy acidity keeping your palate from becoming tired and overwhelmed from all the sumptuous dishes.

Wine pairings courtesy of Wine Folly’s Thanksgiving Wine Survival Guide WineFolly.com November 2018 | Northwest Bergen Lifestyle

CULINARY CREATIONS

ARTICLE LUCY PROBERT | PHOTOGRAPHY JEAN TERMAN

THE CHEFâ€™S CHOICE BERKSHIRE CHOPS WITH A GERMAN TWIST SERVED AT THE HO-HO-KUS INN & TAVERN

Northwest Bergen Lifestyle | November 2018

WHEN TEMPERATURES START TO DROP, DINERS LOOK TO EAT WHERE THE ATMOSPHERE IS PLEASING, THE FLOUR

DECOR IS COZY AND THE MENU OFFERS SOMETHING FOR EVERYONE. The historic Ho-Ho-Kus Inn & Tavern checks all the boxes with its tavern, library bar and newly renovated wine room for dining options. To bring in chillier weather, Executive Chef Troy Piegaro has offered up this Berkshire Pork Chop with Roasted Garlic German Spaetzle recipe for all to enjoy. 1 E. Franklin Turnpike, Ho-Ho-Kus, New Jersey, 201.445.4115, HoHoKusInn.com

MILK

DOUBLECUTBONE-INBERKSHIRE PORKCHOPWITHROASTEDGARLIC GERMANSPAETZLE ROASTED GARLIC PUREE Made prior to preparing Spaetzle DIRECTIONS 1. Preheat oven to 400 degrees. 2. Using a whole garlic bulb, wrap in foil and place in oven for 30 minutes or until soft. 3. Let cool, and squeeze contents of each clove into a small

EGGS

dish. Reserve for spaetzle recipe.

SPAETZLE INGREDIENTS ++ 1 cup flour ++ 1/2 cup milk ++ 1 egg ROASTED GARLIC

++ Salt ++ 1 tablespoon roasted garlic puree ++ 1 long prepared chorizo link, diced ++ 2 tablespoons butter DIRECTIONS 1. Lay paper towels on a sheet pan. 2. In a large saucepot, fill two-thirds with water, add a generous pinch of salt and bring water to rapid boil. 3. In a bowl whisk flour, milk, egg, salt and roasted garlic puree until consistency is thicker than pancake batter.

CHORIZO

4. Take a small handful of mixture, place into pasta strainer and drop into boiling water. Boil in batches until done (when they float to top). 5. Remove each batch with a slotted spoon and place into ice bath to stop cooking. Strain on paper towels. Continue

BUTTER

until spaetzle mixture is finished. Keep reserved on paper towels after cooling. Set aside. CONTINUED >

November 2018 | Northwest Bergen Lifestyle

CULINARY CREATIONS

(CON TI N U ED)

PORK CHOPS INGREDIENTS ++ 2 14-ounce double-cut bone-in Berkshire pork chops PORK

++ 2 tablespoons cooking oil ++ Fresh parsley ++ 1 sprig rosemary ++ 6 chives, minced (for garnish) DIRECTIONS 1. Salt and pepper both sides of pork chops. 2. Sear on medium-high heat, approximately 3 minutes on each side, then transfer to 400-degree oven for 8-10 minutes, depending on thickness. Internal temperature should be between 135-145 degrees F and should not exceed 160 degrees F (to prevent dryness). Inside will be slightly opaque pink.

PARSLEY ROSEMARY CHIVES

DIJON COGNAC SAUCE INGREDIENTS ++ 1 shallot ++ 2 cloves garlic ++ 3 tablespoons cognac (or brandy) ++ 2 tablespoons Dijon mustard ++ 1/2 cup heavy cream ++ 1 sprig each rosemary and thyme ++ 2 tablespoons butter

SHALLOT

DIRECTIONS 1. While pork chops are finishing in oven, mince shallot and garlic. 2. Sauté in medium saucepan with lid on medium-high heat.

DIJON MUSTARD

Note: The next step requires a flame, so proceed with caution and use oven mitts. GARLIC

3.Take pan off and away from burner, step back and carefully add cognac. Expect a sudden flame when returning to stove. If it does not ignite, tilt pan slightly so alcohol ignites (flambé) from the cognac and burns

HEAVY

off alcohol for 10 seconds.

CREAM

4. Immediately cover with pan lid to extinguish flame. Add the mustard, heavy cream and minced herbs. Reduce by half, until you see thick bubbles. 5. Add butter and salt to taste. Pour into gravy dish. 6. Set aside in warm place.

COGNAC

Remove pork chops from oven and place on warm spot on stove. Pour 1 tablespoon oil in clean saucepan on medium heat. Add diced chorizo, and cook for 1 minute. Toss to heat evenly. Add cooked and cooled spaetzle and saute for 3 minutes or until all is heated and combined. Add butter and melt. Add salt to taste and toss with spaetzle. Serve with pork chop and sprinkle with generous pinch of parsley, rosemary and chive mix. Add generous spoonful of sauce on top of chop (and more spaetzle if desired). Serve with

ROSEMARY THYME 24

Northwest Bergen Lifestyle | November 2018

pan-roasted seasonal root vegetables.

THE ANGELICA and RUSS BERRIE CENTER FOR PERFORMING and VISUAL ARTS

FAREWELL ANGELINA

Saturday, December 1, 2018 | Sharp Theater, 8 p.m. Named after a haunting Bob Dylan song, Farewell Angelina is an all-female country group with four powerhouse vocalists, dynamic songwriters and amazing multiinstrumentalists. Their stellar blend of heart-stopping harmonies over blazing double violins and guitars has earned soaring praise across the board. Roughstock calls them a “Superstar Act…with Killer Songs.” Rolling Stone says, “Wickedly smart songwriting delivered with a healthy dash of sass…deft playing…into one sonic knockout punch.” TICKETS: $45/40/35. CHILDREN UNDER 17: $30. ALL TICKET SALES ARE FINAL. NO EXCHANGES. NO RETURNS.

EILEEN IVERS

Saturday, December 8, 2018 | Sharp Theater, 4 & 8 p.m. Eileen Ivers has established herself as the pre-eminent exponent of the Irish fiddle in the world today. Nine Time All-Ireland Fiddle Champion, Ivers and Immigrant Soul return to the Berrie Center to capture the spirit and magic of the season. TICKETS: $35/32/25. CHILDREN UNDER 17: $18. ALL TICKET SALES ARE FINAL. NO EXCHANGES. NO RETURNS.

For show times and tickets, visit www.ramapo.edu/berrie or call 201.684.7844. For disability-related accommodations, please call 201.684.7844.

505 Ramapo Valley Road Mahwah, N.J. 07430

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November 2018 | Northwest Bergen Lifestyle Ad-Northwest Bergen.indd 1

5/31/2018 4:29:35 PM

HOT SPOT

ARTICLE LUCY PROBERT PHOTOGRAPHY JEAN TERMAN

ITALIAN SERVED SIMPLY

Chef Claudia Rovegno

Northwest Bergen Lifestyle | November 2018

Tortelli alla Genovese pasta with Claudia's recipes from her grandmother

“I learned early on that the best dishes are made with just three ingredients, and I do my best to stick to that rule,” she says. “That way, every flavor has a chance to shine and be amazing.”

CONTINUED >

November 2018 | Northwest Bergen Lifestyle

HOT SPOT (CON TI N U ED)

Bresaola Rucola e Parmigiano appetizer made from scratch

Northwest Bergen Lifestyle | November 2018

WHILE

CATER

from there just produces a different taste,”

TO DINERS IN A HURRY TO POP IN AND

SOME

RESTAURANTS

Claudia says—and the South is where

GRAB A FAST MEAL, THANKFULLY,

tomato sauces and fish reign.

RIDGEWOOD’S FROM SCRATCH IS NOT

“I love to cook everything from my coun-

ONE OF THEM. A small space which seats just

try,” she says. “The flavors in every region

25, chef and co-owner Claudia Rovegno and

are so distinctive.”

her husband, Roberto Santagati, both Italian

And that creamy mozzarella that spills out

natives, have created a casual dining experience

of her appetizers and entrees? If you’re there

that takes time to unfold, so be prepared for an

on a Wednesday night, you might be lucky

evening of authentic and outstanding Italian

enough to see it being delivered directly

dining. From Mozzarella con Zucchine Grigliate

from Salerno, Italy.

(fresh mozzarella wrapped with grilled zucchini)

“Every week delivery people come into the

to Fettuccine al Ragù Saporito (homemade

restaurant with boxes of mozzarella on their

fettuccine with a prime beef ragù) to desserts

shoulders, and customers get so excited,”

prepared fresh daily, all meals are cooked to

Claudia says. “We hear them saying, 'It’s

order and well worth the wait.

here. It’s here!'"

Claudia

and

Roberto

moved

Ridgewood from Rome several years ago, opening From Scratch in 2015. “I had a catering business before that, but our dream was always to have our own restaurant,” Claudia says. She learned what she knows about Italian

Freshness is what they have come to expect, and the chef won’t disappoint. “I know we can find some of these ingredients here in the States, but it just doesn’t taste the same,” she says. And when the fresh mozzarella runs out, it’s off the menu until the next delivery.

cooking from her beloved grandmother who

“Our diners expect the best quality

was from Liguria, on the northwest coast of Italy.

from us, and we are happy to bring it to

“I don’t remember a time growing up

them,” she says.

when I wasn’t by her side cooking,” Claudia

The desserts, prepared by Claudia

says. “She allowed me to get my hands into

daily, are simple but always tasty, like the

everything. All I have learned about making

Torta Caprese flourless chocolate cake

homemade pastas and sauces and baking

with organic ingredients and almonds

cakes and desserts comes from her. I still

imported from Sicily, or her Crostata, a

have her notebook filled with recipes and

crusty dough with organic jam mixed with

continue to use it for inspiration.”

dark Belgian chocolate.

Simple but powerfully flavorful dishes

At the bottom of the menu, it reads: "All

made with the highest quality ingredients

of our menu items are cooked to order,

are staples on the menu with entree selec-

please be patient."

tions that change weekly. “I learned early on that the best dishes are made with just three ingredients, and I

“I cook in my restaurant like I cook at home for my own family. I won’t be rushed, and our customers value that,” she says.

do my best to stick to that rule,” she says.

Patience is a virtue when dining at From

“That way, every flavor has a chance to

Scratch, and it will be well rewarded with

shine and be amazing.”

every delizioso bite.

From the North to the South, each region of Italy is represented on the menu. The

44 E. Ridgewood Ave., Ridgewood, New Jersey

North is known for its cheeses—“The milk

201.857.5188, FromScratchRidgewood.com November 2018 | Northwest Bergen Lifestyle

LOCAL LIMELIGHT

YO U N G T R A I L B L A ZE R : E R I C F U C HS-STE N G E L WORKING TO MAKE A DIFFERENCE TEN YEARS AGO WHEN ERIC FUCHS-STENGEL WAS

action, they step up. We have more than 5,000 volunteers

A STUDENT AT MAHWAH HIGH SCHOOL, HE AND A

every year who come and help us with our volunteer projects.

GROUP OF FRIENDS HAD AN IDEA ABOUT CLEANING UP TRASH IN THE RAMAPO VALLEY COUNTY

YOU HAVE A LOT OF YOUNG VOLUNTEERS. WHY IS THAT?

RESERVATION WHERE THEY ENJOYED HIKING. From that

Young people are passionate about the environment

project, the seeds of the Mahwah Environmental Volunteers

because they know this is their future. They will be inheriting

Organization were planted, and today, with the help of thou-

the problems that are happening now. Another interesting

sands of volunteers, MEVO has made a sizable impact on the

aspect is that with kids so connected to their mobile devices,

local environment. According to Eric, MEVO’s executive direc-

this gives them a chance to disconnect and find something

tor and founder, volunteer projects have included trash collec-

more tangible. Nature is a way to be outside, work with your

tion, including clearing more than 500,000 pounds of waste

hands and escape from all of that. We also have great intern-

(and 6,000 tires) from locations such as Stag Hill in Mahwah.

ship programs for high school and college students and have

And with the help of their volunteers, in 2015 MEVO built Fresh

had about 230 young people come through that program

Roots Farm, a 2-acre community-based educational farm

who are now becoming change-makers in the environmental

located within the forests of Campgaw Mountain Reservation

field. We’re very proud of that.

where they grow fruits and vegetables as well as maintain beehives and offer educational programs on sustainability and local food production. We recently talked to Eric, 27, about MEVO and its impact on the community.

HOW HAS THE EXPERIENCE IMPACTED YOU PERSONALLY? For the past 10 years, this has been my life, my career, my everything. The real reward for me building this organization from the ground up is the impact it has had on peoples’ lives,

HOW DID YOUR HIGH SCHOOL CLUB BECOME WHAT

not only in helping change the environment but helping them-

MEVO IS TODAY?

selves, empowering someone to be happier in their own skin.

It’s largely thanks to the work of thousands and thousands

This organization started with a few friends saying, ‘Let’s go

of volunteers of all ages, from high school kids to college stu-

clean up some trash today.’ We had no idea how that small

dents to adults to corporate groups from northern New Jersey

action would affect so many. It’s been tremendous.

who all want to get out there and make a difference in their community. When people are offered an opportunity to take

For more information, visit MEVOEarth.org.

ARTICLE LUCY PROBERT | PHOTOGRAPHY JEAN TERMAN

Northwest Bergen Lifestyle | November 2018

Young MEVO volunteers work at Fresh Roots Farm

Eric Fuchs-Stengel Fresh Roots Farm

“YOUNG PEOPLE ARE PASSIONATE ABOUT THE ENVIRONMENT BECAUSE THEY KNOW THIS IS THEIR FUTURE.” Eric Fuchs-Stengel on Fresh Roots Farm

November 2018 | Northwest Bergen Lifestyle

N OV E M B E R

LIFESTYLE CALENDAR

9-11 & 15-17

FRANKENSTEIN

11TH ANNUAL PRE-HOLIDAY BRUNCH & BOUTIQUE SHOPPING

RACEFASTER THANKSGIVING DAY RUN

A stage adaptation of Mary Shel-

Shop for the holiday season from 40

Before the turkey hits the table, hit

ley's classic book that retells the

vendors selling handmade and cos-

the road and join those who run

thrilling journey of an obsessed Dr.

tume jewelry, boutique clothing, gift

this annual tradition. The runners

Frankenstein and his creature, who

items, home goods and more, pre-

take off at 9 a.m. and will start and

possesses emotions and longs for

sented by the Franklin Lakes Branch

end at the town’s Municipal Pool

human connections of his own. Tick-

of The Valley Hospital Auxiliary. There

on Doremus Avenue. The Kids

ets are $15 for general admission,

will also be a silent auction and tricky

Fun Run, just under a mile, starts

$5 for Ramapo College students.

tray items. Proceeds donated to Val-

at 9:45 a.m at the same location.

Ramapo.edu/berriecenter

ley programs for children. Tickets are

Pre-registration is required through

$48. ValleyHealth.com/auxiliary

RaceFasterThanksgivingDayRun.com

Indian Trail Club, Franklin Lakes

72ND ANNUAL VALLEY BALL

UPPER SADDLE RIVER 5K RUN

Gather friends and enjoy an eve-

The Legacy Castle, Pompton Plains

Upper Saddle River

ning to benefit West Bergen Mental

This year’s theme is An Unforgettable

This year celebrates the 20th anni-

Healthcare and the Center for Chil-

Night and will feature cocktails, dinner

versary of this Thanksgiving morning

dren and Youth, presented by the

and dancing in this elegant castle set-

ritual. The run takes one loop around

area’s finest restaurants and caterers

ting to raise funds supporting the Valley

the town center followed by an award

featuring signature dishes paired with

Hospital Auxiliary’s pledge to child and

ceremony with a Winged Foot Tro-

fine wines courtesy of Carlo Russo’s

adolescent mental health programs and

phy awarded to the top three male

Wine & Spirit World in Ho-Ho-Kus.

their hospice care program for seriously

and female finishers. A 9 a.m. start at

The Modern Jazz Trio will provide mu-

ill children. Contact bziente@valley-

the Cavallini Middle School. Register

sic. AFallNight.com

hospitalfoundation.org for more info.

through raceforum.com/usr

12-18

THE WALL: SPIRIT OF AMERICA'S STORY

HOLISTIC WELLNESS WORKSHOP WITH DR. LARRY ROSEN

RIDGEWOOD CHAMBER DOWNTOWN FOR THE HOLIDAYS

The Wall, a traveling exhibit on dis-

Dr. Larry Rosen, an integrative pe-

The

play at Bethlehem Lutheran, is an

diatrician and founder of The Whole

Commerce

illustrated story of our country's

Child Center as well as author of

ly event which kicks off with a vis-

struggle for freedom via a visual

books on natural solutions for com-

it from Santa in Van Neste Square,

walk-through history, honoring and

mon childhood ailments, will address

then the Ridgewood High School

capturing the spirit and sacrifices of

the booming wellness industry in this

marching band performs, followed by

Americans in military service. Host-

interactive conversation at Flow Yoga

singing and dancing by local students

ed by the Ridgewood American Le-

in Ho-Ho-Kus. Do we all need multi-

on stage at the top of Ridgewood Av-

gion Post #53. Monday-Saturday

vitamins? Should I be gluten-free? Is

enue, culminating in the annual tree

10 a.m.-8:30 p.m.; Sunday 1-4 p.m.

yoga enough? All questions are wel-

lighting celebration by the train tracks.

SpiritOfAmericasStory.com

come. FlowYogaNJ.com

RidgewoodChamber.com

Berrie Center for Visual and Performing Arts

12 A FALL NIGHT OF FINE DINING

Bethlehem Lutheran Church, Ridgewood

Northwest Bergen Lifestyle | November 2018

Indian Trail Club, Franklin Lakes

Flow Yoga, Ho-Ho-Kus

Glen Rock

Downtown Ridgewood

Ridgewood

Chamber