Pascack Valley, NJ October 2023

OUR Food & Drink ISSUE

FOOD + BEVERAGE TREAT ME SWEET COOKIES: CREATIVE CELEBRATIONS--BITE-BY-BITE

PHOENICIAN: MEDITERRANEAN FLAIR LIVES IN WESTWOOD

RUGILE’S KITCHEN: FEEL GOOD FOOD

IACHETTI’S: ITALIAN CUISINE CREATED WITH FAMILY TRADITIONS

Loss Management

The Food Issue

Welcome fall!

The change of seasons usually changes our appetites—and the onset of fall causes us to crave comfort food!

October is our most delectable issue of the year, and this month, we’ve filled our magazine with some of our favorite dishes and beverages from around town. We had the pleasure of sitting down with several restaurants in the area and got a sneak peek of what their fall menus will be boasting. It’s time to prepare your tastebuds; you are in for a treat!

We’ve also included a classic Italian dish and apple cider recipe to try at home. Whether you’re cooking for just your family or entertaining guests, they are both certainly worth a try!

The smells of fall bring memories to my mind of sitting in my mom’s kitchen. The aroma of cinnamon, apple, pumpkin, chili, and soups of any kind brings me right back to her table. She is a phenomenal cook, and I still enjoy Sunday dinner at her house to close out every weekend.

Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent enjoying food with friends and family is invaluable. As time has gone on, food has become the core of my social time. I find supporting the local food establishments that make the Pascack Valley special incredibly important.

As always, thanks for reading, and we’ll see you around town!

October 2023

PUBLISHER

Anthony Rizzo | anthony.rizzo@citylifestyle.com

EDITOR Kris Pepper | kris.pepper@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Lucille Scharback | lucille.scharback@citylifestyle.com

STAFF PHOTOGRAPHERS

Jeremy Lebled, Charissa H. Yong, Clara Wang

CONTRIBUTING WRITERS

Gwynn Galvin, Oggi Echavarria

CONTRIBUTING PHOTOGRAPHERS

Susan McTigue, Gwynn Galvin, Cali Echavarria, Andrea Scrivanich, Bill Shaw

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Rachel Collins

LAYOUT DESIGNER Antanette Ray

LAWRENCE N. MEYERSON

Lawrence N. Meyerson is a founding partner of Meyerson, Fox & Conte, P.A. His practice includes elder law and guardianship, estate and trust law, Medicaid issues, and real estate transactions. Larry is widely recognized as one of the premier authorities on guardianship law, estate litigation, elder abuse, neglect, and exploitation. He has been the attorney for Adult Protective Services of Essex County for more than 35 years. He has received numerous court appointments in several counties as guardian ad litem, Administrator C.T.A., Trustee, courtappointed attorney, and mediator for civil and probate litigation cases.

Larry received a doctorate degree in mathematics education from the University of Buffalo and went on to be a professor of mathematics at Northern Michigan University. He received his law degree from Seton Hall University. Larry believes that his training in mathematics and his years as a teacher “have helped him see the world a little differently,” and have greatly influenced the way he has practiced law. Larry has not forgotten his roots in education. He has served on the Pascack Valley Regional High School Board of Education and served as its President for four years. Larry is currently a Trustee and former President of the Board of Education for the Bergen County Technical Schools. Larry is a native of Hillsdale, New Jersey. He served on the Hillsdale Borough Council. He served as the Municipal Court Judge, as well as the Borough’s Prosecutor and Public Defender. Giving back to the community has always been a priority in Larry’s career.

PRACTICE AREAS:

Divorce & Family Law / Elder Law / Trusts & Estate Litigation

ATTORNEYS AT LAW

1 Paragon Drive, Montvale, NJ 07645

(201) 802-9202 | www.mfmclaw.com

lmeyerson@mfmclaw.com

Guardianship / Real Estate & Land Use / Commercial Litigation

Mediation / Privacy & Internet Law

city scene

Where neighbors can see and be seen.

15: Julie, owner of Revive Beauty Lounge in Northvale celebrated their 1 year anniversary! 16: Fun in the sun at Pet Lodge and Day Spa! 17:Saint

Park

two more “little

Italy. 20: Red

Want to be seen in the magazine? Tag your Instagram photos with @PascackValleyCityLifestyle

Park

19:

SURESH

2F-W NEW CITY, NY 10956 Call/Text 845.634.9603

180 Old Tappan Rd, Suit 1A Old Tappan, NJ 07675 Call/Text 201.768.0018

B&M FOOD MARKET IS A FULL-SERVICE GOURMET MARKET IN PARK RIDGE, NJ.

We have perfected Fine Dining At Home with homemade prepared meals and ready-to-cook items.

Bring the full restaurant experience to your home with our classic appetizers, soups, salads or family style meals.

Prime & All Natural Steaks and Red Meat, Bell & Evans Poultry, Heritage Pork, and so much more.

146 Kinderkamack Road Park Ridge, New Jersey (201) 391-4373 | bmfoodlovers.com

V bmmarketnj B bmfoodlovers

Sunday, Oct. 15 11 a.m.

At IHA, girls learn in an atmosphere of academic excellence, athletic competition, artistic immersion, and Christian Service. The bonds they form here last a lifetime.

Do you belong @theheart?

Thursday, Oct. 19 6:30 p.m.

A round-up of exciting news from local businesses.

New Supplement Shop Opens In Downtown Westwood

Young entrepreneurs Joe Bosco and brothers Burt and Shane Mccarroll from Emerson have opened Supp Hub in downtown Westwood. They hope to be a destination for fitness enthusiasts and athletes looking for safe, effective, and high-quality supplements. The store carries a wide variety of protein, vitamins/wellness supplements, collagen, creatine, and much more, including organic and vegan options. The store is located at 289 Westwood Ave, Westwood NJ.

Photography @supphubfitness

New Thai Restaurant Opens In Hillsdale

Hillsdale has welcomed a new restaurant into town. Koon Thai Eatery offers inspired Thai Cuisine, which is a harmony of flavors, sweet, sour, salty, bitter, and umami. The team behind this new restaurant also owns Gao Thai Kitchen in Ramsey and Ammata Thai Kitchen in River Vale. The restaurant is located at 126 Broadway in Hillsdale.

Tour Today

New Japanese & Korean Restaurant Opens in Westwood

BON has recently opened its doors in Westwood. Drawing inspiration from the culinary traditions of Korea and Japan, their talented chefs have curated a menu that will allow one to indulge in the delicate artistry of Japanese sushi and savor the vibrant flavors of Korean dishes, each crafted with care and expertise. The restaurant is located at 487 Broadway in Westwood.

Photography @bon.westwood

For additional information, please call Christina Brophy at 551.337.3282 or contact her at Cbrophy@care-one.com

Cradles To Crayons Opens 3rd Location

In Emerson

Cradles to Crayons has now opened its third location in Emerson, NJ. Owner, Laura Litchult started this family owned and operated child care center in 2008 and focuses on mindful and loving childcare. Cradles takes a holistic approach to taking care of children. The new location is located at 35 Jefferson Ave in Emerson. New students are welcome!  Follow them on Instagram at @cradles2crayons for more updates!

Scan to read more.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/PascackValley

The Junkluggers will take away both!

Clear

Reliable, Eco-Friendly Service

Same/Next-Day Appointments

A Fully Insured, Friendly Crew

100% Satisfaction Guaranteed

Residential & Commercial

We’ll donate, recycle, and rehome your items.

At The Junkluggers, we do junk removal The Green Way™ by treating customers and their items with care, respect, and by minimizing what ends up in a landfill.

For any donations we're able to make on your behalf, you'll receive a tax-deductible donation receipt! Contact

local experiences

The best places and things to do in our area.

The Pascack Valley and Bergen County area is brimming with incredible food and drinks to indulge in. Below are some of my go-to spots that you must experience for yourself. Bon appetit and cheers!

Our Picks for Foods to Feast On

SADDLE RIVER CAFE: Saddle River Cafe is perfect for someone who enjoys fine cuisine. They are open for lunch and dinner. Helmed by award-winning executive chef, Jamie Knott. 171 East Saddle River Road Saddle River, NJ

OSTERIA CRESCENDO: Chef Robbie Felice never fails to impress with his out-of-the-box presentation and expertly sourced ingredients. A must try for anyone looking for something new and exciting. 36 Jefferson Avenue Westwood, NJ

SAMDAN MEDITERRANEAN RESTAURANT AND BAR: Samdan boasts an extensive and exotic Middle Eastern and Turkish menu. The “mezes” or small plates are so interesting, it’s hard not to over order. 178 Piermont Road, Creskill, NJ

PEARL RESTAURANT: Pearl is a true hidden gem tucked away in downtown Ridgewood. It’s family-owned and operated featuring homemade pasta, locally-sourced ingredients, and a warm, inviting atmosphere. 17 South Broad Street Ridgewood, NJ

PESTO ITALIAN BISTRO: Pesto uses all fresh ingredients and offers a new approach to Italian classics. The service is impeccable; I always feel at home when dining here. 168F Kinderkamack Road, Park Ridge, NJ

Scan

MEET THIS MONTH’S CURATOR Mike Salzano | @restaurantmediagrp

I’m Mike Salzano, founder of Restaurant Media Group. Passionate about food and marketing, I help restaurants connect more deeply with their clientele through social media and build a community around their business online. My company offers food photography, video, social media management, and more.

THE PHOENICIAN

Mediterranean Flair Lives in Westwood

Although the name may manifest ancient civilizations, the Phoenician Restaurant at 284 Center Avenue in Westwood delivers a contemporary, sophisticated dining atmosphere paired with friendly service.

Tables are spaciously set apart from each other for an open yet private and comfortable experience. Bathed in soft earth tones, the indoor spaces flow into each other, surrounding an attractive, intimate private event room. There's also a beautiful patio for outdoor dining. General manager Jackie Russ says, "We're lucky to have such a beautiful space—and we have the best patio in town!"

The Phoenician was opened in September of 2021 by local business owner George Cattiny in the former Bibi'z location. George and Jackie wasted no time gathering local culinary talent. Chef Glenn Schwabik has worked in the kitchens of Napa Valley Grille, Morton's, and Park West Tavern, while Chef Al Scazafave has cooked at South City Grill, Fin, and LeTour, to name a few for each. Jackie worked with both chefs at several venues throughout the years and knew they would be perfect to take the lead at the kitchen's helm, highlighting the Mediterranean flair of Spanish, Greek, and mid-Eastern cuisine.

THE PHOENICIAN DELIVERS A CONTEMPORARY, SOPHISTICATED DINING ATMOSPHERE PARIED WITH FRIENDLY SERVICE

The restaurant's popular dishes include seafood paella, kabobs, blackened ahi tuna, grilled skirt steak, and Moroccan lamb meatballs. Specials vary each week. "We also accommodate all kinds of dietary preferences," says Jackie. "We offer many gluten-free choices which are clearly marked on the menu. We can also customize dishes for guests who are dairy-free, vegetarian, or vegan."

All desserts are made in-house, and many gluten-free options are available for a post-dinner indulgence.

Although the Phoenician does not have a liquor license, New Jersey state liquor laws permit the sale of bottled wines from New Jersey-based wineries. An extensive selection of wines is available from Turis Vineyards in Cape May, "and they are outstanding," notes Jackie.

THE MENU

Jackie and her team have comprised a special prix fixe three-course menu on Tuesdays through Thursdays for only $30. "Team that up with date night at the movies, and you have an entire night out for less than $100," says Jackie. The venue also serves up live acoustic music weekly.

The Phoenician offers full-service catering, and anything on the menu can be ordered for take-out and delivery. They've recently unveiled Sunday Brunch service from 10:00 a.m. – 3:00 p.m. each week.

“WHEN YOUR GUESTS ARRIVE, AND YOU GREET THEM WITH A HUG AND A KISS, THEY AREN’T GUESTS ANYMORE.”

Being located right in the heart of Westwood has many advantages. "Westwood has really come a long way over the past few years," says Jackie. "Coming out of Covid has been a big challenge—but I love a challenge! We like our retail neighbors and the borough has been great to work with."

The restaurant has developed a regular clientele who visit weekly. "It’s become like a family,” says Jackie. “When your guests arrive, and you greet them with a hug and a kiss, they aren’t guests anymore. The experience is what it’s all about—from the time you walk in until you leave, people enjoy the aesthetics, music, comfort, and attentiveness.”

Jackie enjoys sharing this special place with all of her guests. “I love people, and I enjoy making them happy. The fact that they keep coming back is the reward!”

phoeniciansail.com

“COMING OUT OF COVID HAS BEEN A BIG CHALLENGE—BUT I LOVE A CHALLENGE!”

Meals on Wheels

Volunteers Delivering Meals

North Jersey

The Power of a Knock

Meals on Wheels North Jersey (MOWNJ) delivers so much more than just a meal. The non-profit organization supports seniors, individuals with disabilities, and even people who may need some temporary meal support due to surgery. But, in addition to providing healthful, nutritious meals, they provide a valuable “check-in” visit to people who live alone and, sometimes, fall through the cracks of social services.

Executive Director, Jeanne Martin understands the importance of the personal touch. “We try to use our volunteers right in the towns in which they live,” says Jeanne. “That is what builds a relationship and a comfort level. We’re not just a food delivery service. That personal contact is so important,” says Jeanne. “Our volunteers are the backbone of everything we do—we can’t do it without them.

Because the MOWNJ volunteers play such an important role in the lives of the elderly neighbors, Jeanne ensures all volunteers are carefully background-checked and personally interviewed. “We have had situations in which we discovered an older client who was left alone when home health aides failed to show up, or clients who begin to decline mentally or physically. Our volunteers frequently check back in on clients when they suspect that they may be in distress. They really care and have literally saved lives.”

The organization has a fee-for-service model with the base price being $6.50 per meal, however thanks to government funding, private donations, and grants, Meals on Wheels is able to subsidize the cost for those who cannot afford it. “We fundraise for our operating fund because we never want to have to say ‘no’ to anyone,” says Jeanne.

Currently running 21 routes with 200 clients manned by 500 volunteers, it’s a herculean effort. Meals are prepared offsite in partnership with another organization and then

delivered to locations in Westwood, River Edge, Mahwah, and Oakland. Volunteers come and pick up the meals to be delivered to clients who live in their area. They communicate any issues or updates back to Jean via an app.

Just like a well-oiled machine, there are a lot of moving parts. But the volunteer commitment is extremely reasonable—only two hours a month can make a big difference in the lives of seniors and shut-ins. Jeanne is especially looking for volunteers in the areas of Westwood, Hillsdale, Park Ridge, and River Vale. MOWNJ also works with college students studying nursing, social work, nutrition science, business administration, and music therapy. The organization is currently seeking volunteers who wish to share their expertise in computer technology or the trades for their offices in the Christ Lutheran Church at 32 Pascack Road in Woodcliff Lake.

“I have a great job. I get to be creative, work with different people with various skills and talents, as well as partner with other organizations. I enjoy connecting people with appropriate resources. Over the years, I’ve worked as an insurance administrator and with special ed and disability services. However, when I saw this job—I knew I wanted it—it’s so rewarding!”

mealsonwheelsnorthjersey.org

Over the years, I’ve worked as an insurance administrator and with special ed and disability services. However, when I saw this job—I knew I wanted it— it’s so rewarding!”

- Executive Director, Jeanne Martin

ARTICLE BY KRIS PEPPER | PHOTOGRAPHY BY CHARISSA H. YONG

Justine Boone has always had a love of art. From an early age, she loved to draw. She was an avid art student with a unique flair for creativity.

After she was married, she discovered a love of a different kind of art—cake design and decorating—which lent itself well to her artistic skills.

“When I first moved to New Jersey, I didn’t know anyone, so I thought it would be fun to take cake decorating classes,” she says. I began creating cakes and cupcakes for parties and catered events as a side business. But then, I discovered cookies—and loved that even more.” Justine soon discovered that the specialized design required for creating beautiful, decorative sugar cookies fit her artistic talents perfectly.

After having her three children, she took her business to the next level by transitioning to a full-time model and renting commercial kitchens in which to bake. “My business really took off during the pandemic,” says Justine. “I did a lot of corporate work, making cookies for various drive-through events and corporate gifts. Business grew quickly through referrals and I realized it was time to take that big leap and open a retail space.”

Justine found a warm and friendly space at 26 Chestnut Street in Ridgewood, taking it over from a small tea purveyor. She still carries the prior shop’s specialty loose-leaf teas and drinks because of their popularity in the community. She opened Treat Me Sweet Cookies in October of 2022, and business was non-stop throughout last year’s holiday season.

Treat Me Sweet offers stuffed cookies in a variety of flavors. If you’ve never had a stuffed cookie before, this is the place to discover the large, cake-like cookies loaded with delicious

flavors like Nutella, Oreo, Reese’s Peanut Butter Cups, and lemon blueberry, to name a few. Guaranteed to be the hit of any party, catered event, or post-Sunday-dinner treat, Justine also develops seasonal holiday flavors. If you are hosting a gathering this year, ask her about her cookie charcuteries and cake shooters!

For those who need to get their message “out there” and want a unique way to brand their business, her sugar cookies are professionally decorated to get a business message, branding, or logo directly into the hands (and mouths) of the desired audience. Some of Justine’s esteemed corporate clients include Spin Master (think: Marvel and Paw Patrol), CeraVe, Cetaphil, Chapstick, HBO, and Valley Hospital.

Justine’s cookie creations are more than meets the eye—they are not only beautiful but delicious, too. All of her products are baked from scratch with wholesome ingredients, fresh butter, and no preservatives or corn syrup. Justine states, “We’ve mastered the process of using whole ingredients in our stuffed cookies, like crushed blueberries, real lemons, and peanut butter cups. Everyone comments that our cookies taste as good as they look!”

Justine shares the fun of cookie culture by hosting birthday parties, decorating workshops, and cake-pop-making classes in the store, and she recently wrapped up her inaugural summer Baking Camp for kids aged 9-14.

Treat Me Sweet takes orders for custom holiday gift selections and can ship anywhere in the United States—it’s also a great place to stop for a sweet treat during your holiday shopping trips in Ridgewood.

treatmesweetcookies.com

“EVERYONE COMMENTS THAT OUR COOKIES TASTE AS GOOD AS THEY LOOK!”

Owner Justine Boone

Mulled Apple Cider

The Flavors of Fall

I have a passion for bringing people together through delicious food. My web site, Swirls of Flavor, features easy, fami ly-friendly recipes made with fresh, simple ingredients. I hope you enjoy this delicious way to kick off the chilly autumn season.

Apple cider infuses with cinnamon sticks, fresh ginger, and clementines in your slow cooker for a flavorful beverage bursting with fall flavors.

Just add Bourbon and slices of clem entine and lime for an easy spiked apple cider that will surely become a fall favorite!

Ingredients

• 8 cups apple cider

• 2 clementines, quartered

• 2 cinnamon sticks

• 2 slices fresh ginger, each about 1/2inch thick

• 1 cup Bourbon

• clementine slices

• lime slices

Directions

1. Heat apple cider, clementine quar ters, cinnamon sticks, and fresh ginger in a slow cooker on low for 3 hours until hot and seasoned.

2. Strain to remove clementines, cinna mon, and ginger.

3. Return apple cider to a slow cooker and add bourbon, clementine slices, and lime slices.

swirlsofflavor.com

Executive / Retained Search

Our “white-glove” service is unmatched in the industry. We work in complete partnership with our clients to seek out the best candidates - cultural fit - for critical hires.

All retained searches, from director to the C-suite, are handled exclusively by a senior leader of The Wilner Group.

Scan here for a deeper dive into our areas of expertise

Rugile’s Kitchen

Feel Good Food

Monique Rugile discovered the secret to creating healthy, well-cooked meals early on in her culinary education. “One of my first instructors always said, ‘Healthy food is worthless if it’s not delicious,’” she says. “So, at Rugile’s Kitchen, we put an emphasis on both.” That’s exactly what Monique and her brother, James, do--serve wholesome, healthy food that is “good enough to eat.”

Both siblings attended different culinary schools. Originally from Colorado, Monique attended the School of Natural Cookery in Boulder and was trained in cooking methods that emphasized nutrition and natural foods as well as vegetarian cuisine and

alternative diets. She worked as a personal chef for several years but eventually went back to culinary school to be trained in traditional French-style cooking.

James attended Johnson & Wales in Denver, and over the years, his work specialized in farm-to-table dining. He moved here three years ago to combine talents with Monique as she grew her customized meal delivery business—and soon enough, a restaurant in downtown Haworth was in the works—opening in March of this year.

Rugile’s Kitchen is open Tuesdays through Saturdays from 11:00 a.m. – 8:00 p.m., serving up a

healthy variety of salads, soups, bowls, burgers, and smoothies made from the freshest ingredients.

“We specialize in American fare,” says Monique. “We want our menu to be approachable—highlighting fresh and healthy ingredients. We always seek to find the balance between nutritious and delicious, ‘feel good’ food. Our customers leave here feeling nourished and satiated after a good meal.”

Monique and James are quick to note that they are happy to accommodate special diets and food sensitivities. The majority of their dishes can be customized for dairy-free or gluten-free diets. “We accommodate special diets whenever we can,” says Monique.

Innovative dishes and mouth-watering combinations are the fruits of the brother and sister team’s creativity. They have developed a business model that presents a warm and inviting casual restaurant setting and a popular “to go” option for busy, working families tired of the typical pizza or take-out routine. Mouth-watering menu selections include their Lake Shore Bowl with seared salmon, charred green beans, carrots, broccoli, and other veggies; the “Hawt Honey,” featuring hot

honey fried chicken sandwich with shredded lettuce, tomato, onions, pickles, and whole grain mustard aioli; and the Park Street BBQ Burger showcasing locally-sourced beef with crispy bacon and all the fixings.

“People are looking for fresh, quick, healthy options, says Monique. “Our take-out meals are especially appealing to working families because it’s a nice alternative to fast food.”

“We have a good mix of dine-in and take-out customers,” says James. “It’s easy for people to order online and get it delivered--it is becoming very popular.”

The restaurant runs weekly specials and focuses on a seasonal menu highlighting fresh ingredients. “We draw upon our past experiences and have a good understanding of our customers and what they are looking for,” says James. “Quality ingredients, simply prepared with minimal processing and not overcomplicated. Our food is healthy, appealing, creative, and thoughtful. We understand the demand and enjoy getting feedback from our community. It’s food that makes you feel good and is good for you.”

Rugileskitchen.com

“Healthy food is worthless if it’s not delicious”

For over 20 years JFI Contracting, an experienced home improvement contractor has helped Bergen County homeowners with updating their homes. From complete kitchen remodeling to full bathroom renovations.

johnnyfixit.com

johnny@johnnyfixit.com

845.244.1776

License #’s: Rockland H-09863-B6

Westchester WC-28193-H150 NJ License - 13VH12575400

V @johnnyfixithomeimprovement

B Johnny Fix It Home Improvement

Our

ZUPPA DI PESCE

ZUPPA DI PESCE

SERVINGS: 3-4

PREP TIME: 15 Minutes

COOKING TIME: 20 Minutes

Zuppa di Pesce is a staple in the Italian kitchen. This is a simple but excellent recipe for you and your family to enjoy. Mangia!

INGREDIENTS

• 1 tbsp fresh garlic, chopped

• red pepper flakes (optional)

• 2 oz olive oil

• 2 cups marinara

• 4 oz basil

• 1 oz parsley

• splash of white wine

• 1/4 cup chicken broth

• salt & pepper to taste

• 12 clams

• 12 mussels

• 12 jumbo shrimp

• 1/2 lb scallops

• 1/4 lb calamari

• 1 lb linguini or toast points (optional)

DIRECTIONS

Heat a large pan on medium heat. Add olive oil, garlic, red pepper flakes, and basil. Once the garlic is slightly golden (about a minute or so), add all seafood to the pan. Follow up with a splash of white wine, then add marinara, chicken broth, and salt and pepper to taste. Cover the pan with a lid and cook for 8-10 minutes on medium heat, stirring every few minutes. TIP: Once clams and mussels open, your dish is ready to serve!

If you've decided to use pasta in this recipe, cook 1 lb as instructed on the package. Once ready, add pasta to a serving bowl and pour your Zuppa di Pesce over and garnish with parsley, or serve with toasted bread or garlic bread.

Oggi Echavarria is the Owner and Executive Chef at Cork & Crust, Harrington Park; Augie's Trattoria, Harrington Park; Fig & Tomato, Hillsdale; Bonita by The River, Edgewater.

"Born and raised in Hoboken, I started cooking at a very young age. I enjoy cooking for people and watching them appreciate a good quality meal. I've worked very hard to be where I am today, and I am a firm believer that success is available to anyone willing to work for it!"

Italian Cuisine Created with Family Traditions

IACHETTI’S

John Iachetti has been around the block in the culinary neighborhood. After attending The Culinary Institute of America, he worked at various venues over the years, including the Loews Regency Hotel in New York City.

In 2018, he opened Iachetti’s at 918 Prospect Street in Glen Rock. The restaurant’s innovative menu highlighted American cuisine seasoned with an Italian influence accented by a wood-burning brick oven. “They’re perfect for all types of cooking because they give foods a slightly smokey, complex flavor that a typical stove cannot duplicate,” he says.

The restaurant’s original menu was packed with unique dishes that John cooked throughout his professional career at hotels and restaurants. Over the years, John realized that his guests were most enthusiastic toward the classic Italian foods that harkened back to his roots. Now, John is recreating those favorites by enhancing the menu with specialties from every region of Italy—Tuscany, Naples, and Piemonte--as well as the best family specialties passed down from generations this side of Sicily.

“I grew up near Arthur and Belmont Avenue in the Bronx and fondly remember weekly visits to my family in Yonkers as well as Mama Leone’s in Manhattan,” says John. “I wanted to reinvent that feeling of sitting down and enjoying good food with family, so our new menu is reminiscent of those amazing family dinners and those renowned “red sauce” restaurants that made such an impression on me as a kid. We cook the kind of Italian favorites people want—with a new twist. We’re keeping them light, simple, and fresh. It’s a new take on Italian.”

Iachetti’s new menu features heartfelt specialties, including Aunt Lina’s meatballs, Granny Flo’s rice balls, Uncle Clemente’s gnocchi, Aunt Angie’s broccoli rabe, and various types of spiedini including octopus, veal, beef, or pork. “I’ll also be cooking up my mom’s Sunday gravy,” adds John. “All of the food we grew up on.”

Fans of the original menu need not fear that their favorites will go by the wayside. John plans on running weekly specials emulating the current menu, including braised short ribs, cioppino, and baby back ribs.

Pork Chop Scarpariello Double Cut Pork ChopOur Own Sausage, Vinegar Peppers-Baby Potatoes And Pepper And Onion Jam

Short Rib Raviolis - Made With Fennel And Roasted Tomato Sauce Sauce And Heirloom Tomatoes

“We’re also adding a Neopolitan brick oven pizza and dishes featuring chef-made mozzarella,” says John.

There’s more than a new menu at Iachetti’s. John is also developing a new late-night model for post-dinner entertainment, unlike anything in Bergen County. “I’m in the process of planning something that will be a ‘night out’ for people who don’t want to head home at 9:00 p.m. We’ll have evening performances including musicians, comedians--perhaps a mentalist, too. I want to provide somewhere for people to enjoy an engaging performance complemented with late-night foods (think: pizzas and frittatas) and desserts in a fun and relaxing atmosphere.” Since Iachetti’s does not have a liquor license, a mixologist will be on site with mocktail mixes to which guests can add their own spirits.

Nostalgic décor and family photos grace the walls as a nod to the family members who laid the foundation of the wholesome, delicious meals John and his team provide to Bergen County. Family-style meal packages are available for pick-up for parents that need a night off from the kitchen, and Iachetti’s also hosts private parties. “We provide a place where people feel at home,” says John. “We close the restaurant for private parties—the whole place is yours when you book here. You can decorate and order however you wish!”

“I enjoy making meals for our guests that contain the very best ingredients,” says John. “Simply prepared and served with love.”

iachettis.com

Back

events

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

OCTOBER 1ST

River Vale Day

MARK LANE ATHLETIC

COMPLEX - 407 MARK LANE, RIVER VALE | 11:00 AM

Join in the fun as River Vale hosts their annual River Vale Day celebration with fun for the whole family including refreshments, free rides, face painting, pumpkin decorating, and much more! rivervalenj.org

OCTOBER 2ND

FORE the Kids

Golf Classic 2023

EDGEWOOD COUNTRY CLUB - 449 RIVERVALE RD, RIVER VALE | 9:00 AM

CASA (Court Appointed Special Advocates) of Bergen County is a non-profit organization that supports and promotes court-appointed volunteer advocacy for children in the foster system. CASA volunteers are committed to changing children’s stories. Join in to support this organization for golf, dinner, open bar, buffet dinner, 50/50, silent auction, and wine pull. bergencasa.org for tickets or more information.

OCTOBER 14TH

Garden State Plaza Fall

Food and Music Fest

WESTFIELD GARDEN STATE PLAZA, ARAMUS | 11 :00 AM – 7 :00 PM

Enjoy a day of food and music. Kick the party off with food vendors, live music, games, and activities. Other activities include an airsoft shooting range, bounce house, bungee trampoline, face painters, Henna by Dana, and more. There will be local beer and wine along with live music by Naughty Humphrey and Grand Theft Audio.

OCTOBER 15TH & 19TH

IHA Fall Open Houses

500 VAN EMBURGH AVE, TOWNSHIP OF WASHINGTON |

11:00 AM & 6:30 PM

Take a tour with IHA’s knowledgable student Eagle Ambassadors, who will guide you through the state-of-the-art building and campus. Have an opportunity to meet teachers, administrators, students, and coaches--all of whom are essential members of the IHA family. Also, get a chance to learn about the admissions process. Register at immaculateheartnj.com.

OCTOBER 19TH

Pink Witches Night Out 2023

DOWNTOWN WESTWOOD |

5:00PM - 9:00PM

A night out to support local businesses and spread awareness for breast cancer. All proceeds will benefit Spoil Me Pink, which is a Non-Profit, 501c3, exclusive complimentary program designed to give breast cancer survivors, or those currently battling breast cancer, a day of style and beauty, given with love. For more information visit celebratewestwood.org.

OCTOBER 29TH

Park Ridge Concert At Wortendyke Barn Museum

WORTENDYKE BARN - 13

PASCACK ROAD, PARK RIDGE |

1:00 PM

Enjoy some Bluegrass music by Cider Barn Band, Kenny Kosek, Barry Mitterhoff, Joe Selly, Marty Cutler, and Marty Confurius as part of the 2023 Park Ridge "Music at the Barn" concert series. The concert is rain or shine. Make sure to bring chairs and blankets!

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/PascackValley

St. Joseph Regional offers more than just outstanding academics. We provide students with tools to strengthen their faith, grow as learners, and develop into the Faithful Man - skills that will last a lifetime.

VISIT US THIS FALL!

OPEN HOUSES: Sept 24th, 11am Nov 2nd, 6:30pm

KNIGHT FOR A DAY: Tues - Thurs beginning Sept 26th

It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1 teaspoon salt

• 1 1/2 cups canned pumpkin

• 1 1/2 cups sugar

• 2 teaspoon vanilla extract

• 1/2 cup vegetable oil or canola oil

• 1/2 cup melted butter

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

3. Combine the oil, butter, and vanilla in a liquid measuring cup.

4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.

5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.