Ramapo Valley, NJ October 2025

WELCOME TO OUR FOOD + DRINK ISSUE THE BERGEN COUNTY PRIVATE CHEF WHO BRINGS COMFORT (AND CACIO E PEPE) TO YOUR KITCHEN

Where Flavor Meets Community

Dear Readers,

October in the Ramapo Valley is a month of cozy sweaters, crisp air and—if you’re anything like me—planning your weekends around where (and what) you’re going to eat. Foodies know: finding the best hot spots isn’t just a hobby, it’s a mission. And this issue is your road map.

This month, we’re excited to share something brandnew: Garden State City Lifestyle! We’ve joined forces across New Jersey to launch gardenstatecitylifestyle.com, your statewide destination for luxury living, food, fashion, and events. We’re curating the best of the best from Bergen, Somerset, Essex, Monmouth, and Hunterdon counties. Follow along on Instagram at @gardenstatecitylifestyle for statewide updates. We’re hyped about this launch—and you should be too!

One of our first initiatives is our inaugural Garden State City Lifestyle Restaurant Month. We’ve rounded up some of the top restaurants in northern and central Jersey, each offering exclusive specials just for you. From a complimentary glass of wine to a lobster dinner for two, we’ve got your dining calendar covered. Turn to page 12 for the full lineup.

Let’s talk about the universal language—food. In Save Money & Eat Healthier ( page 20), we explore practical ways to make your meals work harder for both your wallet and your well-being. From smart grocery tips to healthy swaps that don’t sacrifice flavor, you’ll leave this piece ready to take on your kitchen like a pro.

Speaking of dinner—ever wish you could enjoy a restaurant-quality meal without leaving home? Meet the culinary talent in A Taste of Home ( page 22), a local private chef bringing elevated, personal dining experiences right to your table. No dress code required—unless you count your favorite slippers.

Of course, some meals are about more than what’s on the plate. In Pasta, Passion & Purpose (page 16), we share a heartfelt culinary story where love for cooking meets a greater mission, proving that the right dish can feed both body and soul.

So grab a fork (or a spoon, or chopsticks—no judgment) and dive in. This month’s issue is a love letter to great food, the people who make it, and the places that turn meals into memories. Here’s to savoring every bite—both on the page and at the table.

Bon appétit!

October 2025

PUBLISHER

Jake Slowinski | jake.slowinski@citylifestyle.com

CO-PUBLISHER

Tiffany Slowinski | tiffany.slowinski@citylifestyle.com

PUBLICATION DIRECTOR

Carly Mac Manus | carly.macmanus@citylifestyle.com

SALES DIRECTOR

Dee Rivera | dee.rivera@citylifestyle.com

ACCOUNT MANAGER

Jessie Fernandez | jessie.fernandez@citylifestyle.com

PUBLISHER ASSISTANT

Kristin Kowalewski | Kristin.Kowalewski@citylifestyle.com

INTERNS

Carly Montablano, Sadie Brown

CONTRIBUTING WRITERS

Garden State City Lifestyle, Hilary Russo, Cara Zamorski, Emily McKeever, Mel Boban, Brian Cicioni

CONTRIBUTING PHOTOGRAPHERS

Rich Silivanch, Michael Lago, Liz Polo - My Havanna Photography, Stacy Ugras, MD, FACS, David Surks, Cara Zamorski, Chef Fabian Taliercio, Dianne Wenz, Brian Cicioni

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Andrew Sapad

LAYOUT DESIGNER Jamie Housh

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Proverbs 3:5-6

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

business monthly

The Clinical Research Center of NJ

The Clinical Research Center of New Jersey is a leading clinical trial site focused on finding treatments for memory issues and liver disease. It provides diagnostic, treatment and supportive services through advanced research opportunities. There is no cost for services and no insurance is required. Patients who qualify for a clinical trial are compensated. Take charge of your health today by scheduling a no-cost memory screen or liver scan. Call 201-850-4622 or visit thecrcnj.com

Lyons & Associates Joins 2025 Inc. 5000 List of Fastest-Growing Private Companies

Lyons & Associates, P.C. is honored to be named to the 2025 Inc. 5000 list of America’s fastest-growing private companies. This recognition highlights the dedication of their team, the trust of their clients, and their ongoing commitment to making a positive impact. Managing Partner Theresa A. Lyons, Esq., MSW, says this milestone reflects the hard work and passion that drives the firm every day.

Tennis for Life: Empowering Breast Cancer Survivors Through Sport and Community

Tennis for Life is a unique, year-round, free program offering professional tennis instruction and support group sessions for breast cancer survivors in Bergen and Rockland counties. Founded over 25 years ago, TFL promotes physical recovery, emotional healing, and community through tennis. Survivors of all ages and skill levels benefit from the program’s focus on wellness, connection, and empowerment. As Breast Cancer Awareness Month approaches, TFL welcomes opportunities to share its story and expand its reach. For more information visit tennisforlife.org .

October is GARDEN STATE CITY LIFESTYLE RESTAURANT MONTH!

Explore New Jersey’s Best Bites: Exclusive October Offers, Chef Specials, and Culinary Surprises Await

It’s our inaugural Garden State City Lifestyle Restaurant Month, and we’ve partnered with top New Jersey restaurants to bring exclusive specials to you throughout October. From fine dining to casual bites, these offers are our treat to you.

Visit any of these featured establishments this month and ask for the “Garden State City Lifestyle Special” to receive one of the offers below.

CLINTON HOUSE – CLINTON

Address: 2 West Main Street, Clinton, NJ 08809

Website: theclintonhouse.com

Offer: Signature Tasting Menu $100 (valued at $120) | Add Wine Pairings for $60

FIRST COURSE

Spicy jumbo lump crab meat on crisp lettuce with dill

Lobster bisque with tender lobster chunks

Smoked salmon with Royal Osetra caviar, goat cheese, and crostini

Paired with Miner Viognier

SECOND COURSE

Two fried oysters over creamy spinach

Two Clams Casino with fresh lemon

Paired with Archery Summit Pinot Gris

THIRD COURSE

Stuffed shrimp over lemon butter rice, garnished with sweet drop peppers and lemon

Paired with Merryvale Chardonnay

FOURTH COURSE

Lamb lollipop with mint pesto, roasted cherry tomatoes, and whipped potatoes

Paired with Chappellet

FIFTH COURSE

Filet medallion with crabmeat béarnaiseand tender asparagus

Paired with Elk Cove Pinot Noir

SIXTH COURSE

Decadent chocolate lava cake with molten center, served warm

Paired with Sauternes

DE MARTINO’S – SOMERVILLE

Address: 9 Davenport St, Somerville, NJ 08876

Website: demartinolatin.com

Offer: “Fluffy for Fifty” — Half-price Classic Buttermilk Pancakes weekdays in October (Dine in only)

FOCACCERIA RISTORANTE BASKING RIDGE

Address: 26 Church St, Basking Ridge, NJ 07920

Website: focacceria26.com

Offer: Seasonal appetizer special

FOGO DE CHÃO BRIDGEWATER

Address: 400 Commons Way, Suite 279, Bridgewater, NJ 08807

Website: fogodechao.com/location/ bridgewater

Offer: Complimentary dessert

GIOVANNI’S – SOUTH BOUND BROOK

Address: 113 Clinton Street, South Bound Brook, NJ 08880

Website: giovannis-nj.com

Offer: Complimentary dessert (one offer per table)

JUNIPER HILL RESTAURANT AND BAR – ANNANDALE

Address: 73 Beaver Ave, Annandale, NJ 08801

Website: juniper-hill.com

Offer: Complimentary glass of wine or draft beer for anyone joining us for lunch (Tuesday–Friday, 12–3) for October

MAIN STREET CRAVINGS CLINTON

Address: 3 Main St, Clinton, NJ 08809

Website: mainstreetcravings.square.site

Offer: Complimentary fountain drink with purcha se

MARINELLI’S – HAMPTON

Address: 505 NJ-12, Flemington, NJ 08822

Website: marinellisrestaurant.com

Offer: 10% off the total bill

MASON’S FAMOUS LOBSTER ROLLS – LONG BRANCH

Address: 78 Ocean Ave N, Long Branch, NJ

Website: masonslobster.com/

locations/long-branch-nj

Offer: 15% off the total bill

MAX’S BAR AND GRILL LONG BRANCH

Address: 25 Matilda Terrace, Long Branch, NJ 07740

Website: MaxsBarAndGrillNJ.com

Offer: Buy one entrée, get one 50% off

METROPOLITAN SEAFOOD & GOURMET – LEBANON

Address: 1320 Rt. 22 West, Lebanon, NJ 08833

Website: metroseafood.com

Offer: Lobster dinner for two special

OSTERIA CRESCENDO WESTWOOD

Address: 36 Jefferson Ave, Westwood, NJ 07675

Website: OsteriaCrescendo.com

Offer: Garden State City Lifestyle Roasted Beet Mezza Luna Special (lemon, poppy seed, brussels sprouts, chive)

OSTERIA MORINI

BERNARDSVILLE

Address: 107 Morristown Road (Route 202 N), Bernardsville, NJ 07924

Website: osteriamorini.com/ bernardsville-nj

O ffer: Cicchetti Sampler of 3 (Melone, Panzanella & Beets)

RED HORSE BY DAVID BURKE BERNARDSVILLE

Address: 27 Minebrook Road, Bernardsville, NJ 07924

Website: redhorsebydb.com/ restaurant-bernards

Offer: Complimentary appetizer or dessert with entree purchase

RED HORSE BY DAVID BURKE – RUMSON

Address: 26 Ridge Road, Rumson, NJ 07760

Website: redhorsebydb.com

Offer: Complimentary appetizer or dessert with entree purchase

SWEET T’S SOUTHERN EATERY MONTCLAIR

Address: 387 Bloomfield Ave, Montclair, NJ 07042

Website: sweettseatery.com

Offer: 10% off total bill

VIAGGIO RISTORANTE – WAYNE

Address: 1055 Hamburg Tpke, Wayne, NJ 07470

Website: viaggioristorante.com

Offer: Barchette Special (Butternut squash, fall spiced agrodulce, brown butter, sage)

Eat up! And don’t forget to follow @gardenstatecitylifestyle for sneak peeks, chef spotlights and gift card giveaways throughout October to some of the best restaurants in the state.

SPOTLIGHT ON CARE

A Conversation with Dr. Stacy Ugras, Breast Surgical Oncologist

For Breast Cancer Awareness Month, we spoke with Dr. Stacy Ugras, founder of Bergen Breast and Wellness Center, about her path to medicine, patient-first care, and what every woman should be asking her doctor.

Q: WHAT INSPIRED YOU TO SPECIALIZE IN BREAST SURGICAL ONCOLOGY?

I've always been drawn to the biology of cancer and the meaningful relationships that come with guiding patients through their care. Breast surgery stood out to me because it's where science, skill and empathy intersect—and where innovation continually improves outcomes.

Often, I’m the first physician a patient sees after a breast cancer diagnosis. I develop a treatment plan that offers the best prognosis while aligning with their goals and values. I work closely with a multidisciplinary team—radiologists, genetic counselors, plastic surgeons, oncologists and therapists—to ensure seamless, supportive care.

The longevity of the patient relationship is what continues to draw me in. I’m there not only during diagnosis and treatment, but also through survivorship and beyond.

Q: TELL US ABOUT YOUR BACKGROUND AND TRAINING.

I was born and raised in Bergen County, and it means a lot to return home and provide care here. I earned a Bachelor of Science in economics from the Wharton School at the University of Pennsylvania, followed by my medical degree from Weill Cornell Medical College.

I completed my general surgery residency at NewYork-Presbyterian/Weill Cornell and a two-year research fellowship at Memorial Sloan Kettering Cancer Center (MSKCC), publishing work in high-impact oncology journals. I remained at MSKCC

to complete my fellowship in breast surgical oncology and was selected as the MSKCC Alliance Fellow, an honor reserved for top clinical fellows.

After fellowship, I joined the University of Pennsylvania faculty as a breast surgeon and later served as Director of the Breast Center at NewYork-Presbyterian/Hudson Valley Hospital through Columbia University. Now, I’m proud to bring that experience and compassionate, personalized care back to my hometown.

Q: WHAT KIND OF CARE DO YOU OFFER PATIENTS?

I provide comprehensive, evidence-based care for anyone with a breast-related concern—whether that’s breast cancer, benign conditions, lumps, pain, or infections. I also lead a High-Risk Program for patients with a strong family history or genetic predisposition to breast cancer. That includes personalized consultations, genetic testing and long-term surveillance plans.

Each consultation includes a full review of imaging and lab results, a physical exam, and a tailored treatment strategy. I coordinate care across specialties and ensure that every patient feels informed and empowered.

Q: WHAT MAKES YOUR APPROACH DIFFERENT?

I built Bergen Breast and Wellness Center with one goal: to center everything around the patient. That means not just offering excellent care—but providing a compassionate, streamlined experience.

Our team helps guide each patient through their journey, just as we would want for our own loved ones. Unlike large hospital systems, my patients have direct access to me. This continuity fosters trust and eases anxiety during a stressful time.

Q: WHAT’S YOUR MESSAGE FOR BREAST CANCER AWARENESS MONTH?

Be proactive. Early detection can make a big difference. If something doesn’t feel right, talk to your doctor.

If you’ve found a lump or are worried about your risk, consider seeing a breast surgeon. We don’t only treat cancer—we also manage benign conditions and assess individual risk through tools like genetic testing. Knowing your risk helps you make informed decisions about screening and prevention.

When you have the right information, you're better positioned to protect your health. Don’t wait—your health is worth it.

Pasta, Passion & Purpose

CULINARY JOU R NEY WITH PIAT

For Chef Bill, food has always been more than a profession — it’s a calling rooted in tradition, family, and community.

ARTICLE BY CARLY MAC MANUS | PHOTOGRAPHY BY MICHAEL LAGO

His culinary journey began at age 11 in his father’s pizzeria in Garfield, New Jersey, where he started out answering phones and taking orders. As soon as he was tall enough to reach the ovens, he was making pizzas himself. Eventually, he ran the shop, carrying with him the values of hard work, hospitality and heart.

“I learned the importance of tradition in that kitchen,” Chef Bill says. “Those early days shaped everything I do now.”

Over the years, his path led him through nearly every corner of the food industry — from line cook at Rustler’s Steakhouse and IHOP to managing full-service restaurants and working as a chef for large institutions. He studied hotel and restaurant management at Bergen Community College and later cooked with Gourmet Dining and CulinArt Group, where he handled high-volume service at pharmaceutical companies, corporate offices, private schools, and Montclair State University — often crafting personalized, dietary-specific meals.

Still, one thing remained constant: his deep love for food and the joy of creating meaningful, memorable experiences around it.

That passion runs deep — not just from restaurants, but from home. Bill grew up watching his mother and grandfather prepare traditional Italian and Sicilian recipes with love and care. “The first dish I ever made was stuffed onions,” he recalls. “I used to write to an Italian cooking show as a kid, and they’d mail me recipes on index cards.”

A heart attack and quadruple bypass surgery changed everything.

“It reminded me how short life is, and how important it is to do what you love — now,” he shares.

That moment inspired him to launch Piatto Di Pasta, a business offering hands-on pasta-making classes and events across New Jersey. From birthday parties and bachelorette nights to team-building events, each gathering centers on fresh pasta, good conversation, and authentic connection.

“This isn’t just a job,” he says. “It’s who I am. It’s how I connect with people. It’s my way of giving back.”

For more information visit piattodipastanj.com .

Photos were taken at Aurora Kitchens & Interiors in Somerville.

A

Note from Chef Bill

I’ll be the first to admit — I’m no Hemingway or Shakespeare. But I wanted to put into words what I truly feel:

“For me, Piatto Di Pasta isn’t just about food. It’s about laughter in the kitchen, stories shared over rolling pins, and reconnecting with the traditions that made us who we are. This is what I grew up with — fresh dough, big family dinners, and time-honored recipes passed down with love.

I started this business to bring people together — to slow down, create something by hand, and experience the joy of cooking the way our grandparents did. Whether it’s your first time making pasta or your hundredth, my goal is to make every event feel like home. Thank you to everyone who’s supported me so far. And to those I haven’t cooked with yet — I hope we meet soon.”

– Chef Bill

ARTICLE AND PHOTOGRAPHY BY CARA ZAMORSKI

Save Money & Eat Healthier

THE DIRTY DOZEN & CLEAN FIFTEEN

Eating healthy is a priority for many families, but rising grocery costs can make it feel overwhelming. One of the most common questions I get as a health and nutrition coach is: “Do I really need to buy everything organic?” The answer is no—and thanks to the Environmental Working Group (EWG), we have a smart, science-based guide to help us make informed, budget-friendly choices at the store.

Each year, the EWG releases two important lists: the Dirty Dozen and the Clean Fifteen. These guides are based on thousands of produce samples tested by the USDA and FDA for pesticide residues. The goal? To help consumers like you and me decide when it’s worth splurging on organic, and when it’s okay to save money by buying conventional.

THE DIRTY DOZEN:

BUY ORGANIC WHEN YOU CAN

The Dirty Dozen includes the top 12 fruits and vegetables with the highest levels of pesticide residue—even after washing. These are the items you’ll want to prioritize buying organic to limit your exposure to potentially harmful chemicals.

THE 2024 DIRTY DOZEN:

1. Strawberries

2. Spinach

3. Kale, Collard & Mustard Greens

4. Grapes

5. Peaches

6. Pears

7. Nectarines

8. Apples

9. Bell & Hot Peppers

10. Cherries

11. Blueberries

12. Green Beans

Many of these are thin-skinned or leafy— making them more susceptible to absorbing pesticides. For example, strawberries and spinach often top the list because they’re sprayed frequently and lack a protective outer layer.

THE CLEAN FIFTEEN: SAFE TO BUY CONVENTIONAL

On the other hand, the Clean Fifteen includes produce items that consistently test for the lowest levels of pesticide residue. These foods often have thick peels or natural defenses that help protect them from pests—so fewer chemicals are needed during farming.

THE 2024 CLEAN FIFTEEN:

1. Avocados

2. Sweet Corn

3. Pineapple

4. Onions

5. Papaya

6. Sweet Peas (frozen)

7. Asparagus

8. Honeydew Melon

9. Kiwi

10. Cabbage

11. Watermelon

12. Mushrooms

13. Mangoes

14. Sweet Potatoes

15. Carrots

Buying conventional versions of these foods is generally safe—and it frees up your grocery budget to focus on organic options where they really count.

HOW THIS SAVES YOU MONEY

Let’s face it—organic produce can be pricey. But that doesn’t mean you have to choose between your health and your wallet. With the Dirty Dozen and Clean Fifteen as your guide, you can make smarter decisions without the stress.

Here’s how to make it work:

Prioritize wisely – Choose organic when it comes to the Dirty Dozen, especially if those foods are staples in your household. If you eat apples or spinach every day, it’s worth investing in the organic version.

Shop with confidence – Know that you’re making a safe choice when buying non-organic avocados or pineapples. Use the Clean Fifteen list to guide your conventional produce purchases.

Balance health and budget – You don’t have to go all-or-nothing. These lists allow for a flexible, realistic approach to clean eating that fits your lifestyle— and your finances.

TIPS FOR SMART SHOPPING

• Use the lists as a cheat sheet. Keep a copy on your phone or fridge to reference during your grocery trips.

• Shop seasonally and locally. In-season produce is often fresher, cheaper, and may require fewer pesticides.

• Look for sales and store-brand organics. Many grocery chains now carry affordable organic lines.

• Buy frozen when needed. Frozen organic fruits and vegetables are often more budget-friendly and just as nutritious.

Eating well shouldn’t be stressful or financially draining. With tools like the Dirty Dozen and Clean Fifteen, you can feel empowered to make healthier choices while staying within your budget. Whether you’re feeding a family or shopping for one, these lists are a practical way to bring balance, nutrition, and peace of mind to your plate.

A TASTE OF HOME

From Brooklyn to Bergen: Chef Fabian’s Culinary Journey

ARTICLE BY CARLY MAC MANUS

PHOTOGRAPHY BY CHEF FABIAN TALIERCIO, RICH SILIVANCH

When you meet Chef Fabian Taliercio, it’s clear you’re talking to someone who isn’t just passionate about food— he’s steeped in it. Raised in Brooklyn, Fabian grew up surrounded by the aromas of his father’s 30-year-old Italian restaurant, where the art of hospitality was as essential as the dishes themselves.

“Eventually, I ran the dining room, but my heart was always in the kitchen.”

—Chef Fabian Taliercio

“I started cooking when I was about 15,” he says. “Eventually, I ran the dining room, but my heart was always in the kitchen.”

That love for food stayed with him through life’s many chapters—from opening his restaurant in Rockland County to pivoting into private chef services in Bergen County and Bethany Beach, Delaware. Today, Chef Fabian serves as a personal chef to busy professionals and families, offering prepared meals crafted with whole ingredients and a deep understanding of how food brings people together.

Chef Fabian is a proud member of the United States Personal Chef Association (USPCA) and carries full business insurance, bringing peace of mind and professionalism to every client interaction.

His journey took an unexpected turn in 2019. After his wife began following the Whole30 eating plan, Fabian started crafting meals that met the diet’s strict standards—no dairy, gluten, sugar, alcohol or legumes. What began as cooking for two quickly grew. “She told two friends, and they told two friends … next thing I knew, I was cooking 100 meals a day out of a commercial kitchen,” he said.

Then came the pandemic, and with it, a surge in demand for safe, private dining experiences. Fabian launched a mobile chef service in Bethany Beach, where summer rentals are packed with families and food options are limited. “I’d get calls nonstop—‘Can you cook for my family?’” he recalls. “It exploded.”

Today, he splits his time between Bergen County and the Delaware coast, juggling personalized meal prep, private dinner parties, and large-scale events. His clients range from local families to celebrities. But no matter who he’s cooking for, the experience is always deeply personal.

“I love the text after a client tries something I made: ‘Oh my gosh, the chicken Marsala was out of this world!’” he says. “Or hearing someone say ‘WOW’ behind me while I’m cleaning a pan—that’s what I live for.”

For Chef Fabian, success is rooted in tradition—old-school Italian cooking, fresh local ingredients, and a firm belief that the best meals aren’t just eaten, they’re shared. He credits his longevity to doing what he loves, doing it well, and doing it first.

He’s not interested in opening another restaurant anytime soon. “It’s too time-consuming,” he says with a laugh. “I love being able to travel, spend time with my family, and still do what I love.”

Looking ahead, he’s focusing more on prepared meals for local families—a growing need in Bergen County. Chef Fabian currently offers personalized, chef-curated meal prep services across the area, delivering fresh, flavorful, and ready-to-enjoy dishes directly to clients' homes each week. His rotating menus are thoughtfully crafted to accommodate a variety of dietary needs, from family-friendly favorites to health-focused options like gluten-free, dairy-free, or plant-based meals.

The service has become especially popular among busy professionals, working parents, and individuals recovering from surgery or managing chronic conditions—anyone who values nourishing meals without the time or stress of cooking.

With a growing client base and a strong wordof-mouth following, Chef Fabian is now looking to expand his footprint throughout Bergen County and into neighboring communities. Whether he’s feeding a dozen at a dinner party, preparing meals for new parents, or stocking a fridge for the week, Chef Fabian’s mission remains the same: to bring comfort and connection to the table.

“I love the text after a client tries something I made—‘Oh my gosh, the chicken marsala was out of this world!’ Or hearing someone say ‘wow’ behind me while I’m cleaning a pan. That’s what I live for.”

—Chef Fabian Taliercio

CHEF FABIAN’S FAVORITE RECIPE: CACIO E PEPE CHICKEN THIGHS

Ingredients

• 8 bone-in chicken thighs (4 lbs)

• Salt

• Fresh ground black pepper

• 1 yellow onion

• 3 garlic cloves

• 1 cup dry white wine

• 1½ cups chicken broth

• ½ cup heavy cream

• Zest of 1 lemon

• 4 tbsp. Pecorino Romano cheese

• Chopped parsley

Directions

Step 1: Preheat oven to 425°F. Season chicken with salt and pepper. Sear in a sauté pan until golden brown and crispy. Transfer to a plate.

Step 2: In the same skillet, sauté onions and garlic while scraping up the browned bits. Add wine and cook, stirring occasionally, until reduced by half. Add broth and let simmer for a few minutes.

Step 3: Return chicken to the pan, skin-side up. Bake uncovered until cooked through and tender, about 30 minutes.

Step 4: Transfer chicken to a plate. Add cream to the pan and bring to a boil until slightly thickened, about 3 minutes. Stir in lemon zest, 1 tbsp of Pecorino Romano, parsley, and fresh black pepper. Pour sauce over the chicken and serve.

Garden State Harvest

ARTICLE AND PHOTOGRAPHY

BY GARDEN STATE CITY LIFESTYLE

There’s something magical about fall in New Jersey. The air turns crisp, the boardwalk crowds fade, and the landscape transforms into a patchwork of deep reds, golden yellows, and burnt oranges. Farmers’ markets brim with fresh-picked squash, apples, and herbs, making it the perfect time to create dishes that warm the heart and highlight our state’s seasonal bounty. This Garden State Harvest Risotto captures the cozy spirit of the season—creamy Arborio rice, roasted butternut squash, fragrant sage, and a savory punch from crispy pancetta. It’s comfort food with an elegant, local twist.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes

Risotto with Butternut Squash, Sage & Crispy Pancetta

ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)

• 3 tbsp olive oil, divided

• Salt & freshly ground black pepper, to taste

• 6 cups chicken or vegetable stock (kept warm)

• 2 tbsp unsalted butter

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• ½ cup grated Parmesan cheese

• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)

• 4 oz pancetta, diced and crisped in a skillet

• Optional: drizzle of truffle oil for serving

directions:

Step 1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, or until tender and slightly caramelized.

Step 2. Start the Risotto: In a large saucepan, heat remaining olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.

Step 3. Toast the Rice: Add Arborio rice, stirring constantly for 2–3 minutes until edges are translucent. Pour in white wine and cook until mostly absorbed.

Step 4. Add Stock Gradually: Add warm stock, one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue for 18–20 minutes, until rice is creamy and al dente.

Step 5. Finish the Dish: Stir in roasted squash, Parmesan, and chopped sage. Adjust seasoning with salt and pepper.

Step 6. Serve: Spoon risotto into bowls, top with crispy pancetta, extra Parmesan, and fresh sage leaves. Optional: drizzle with truffle oil for a gourmet finish.

Garden State City Lifestyle Tip: Pair with a glass of local New Jersey Chardonnay or a crisp hard cider to bring out the flavors of the season.

Craving more? Follow @gardenstatecitylifestyle for simple, delicious recipes.

Plant-Powered!

When it comes to eating healthy, there’s a lot of information on the table these days. From cutting carbs and counting calories to following the latest trends that have you making peanut butter cups out of cauliflower. Yes, this is a thing. But what if eating well means nourishing your body in a way that feels satisfying and supports the planet? For Dianne Wenz a New Jersey local, this is nothing new. It’s how she’s been living and teaching for decades.

I first met Wenz when she was my coaching circle coach during my Health Coaching Training program at the Institute for Integrative Nutrition (IIN). Today, she’s a National Board-Certified Health and Wellness Coach, Plant-Based Chef, and author of three cookbooks on living a vegan lifestyle. When it comes to eating healthy, she knows her way around the kitchen.

Her path to plant-based living started in college. “I went vegetarian mainly for animal welfare reasons, but I also never really liked meat. I was the kid who had to sit at the table until I finished all my meat,” she laughs. Growing up on meals from cans, boxes, and bags, she discovered fresh cooking through Vegetarian Times magazine.  After facing debilitating headaches and sinus problems, an acupuncturist suggested she eliminate eggs and dairy.  Within two weeks, the headaches and breathing issues were gone. “That made me realize there really was a big connection between what I was eating and my health.”

BUSTING THE BLAND MYTH

One of the first misconceptions she challenges? That vegan food is boring or restrictive. “Most vegans eat a wider variety of food than the omnivores I know! Raw ingredients are usually bland, it’s the seasonings and sauces that make food delicious. And most of those are already plant-based.”

For those curious but overwhelmed, Wenz encourages small, gradual changes. “No one wants to throw out all their food and start over. Swap a few meals a week for vegan ones or try one new ingredient a week. Create plant-based versions of foods you already love. Try tacos with black beans, lasagna with tofu ‘ricotta’ and roasted vegetables. Convenience foods like veggie burgers or vegan cheese are fine in moderation when you’re starting out.”

As a Vegan Lifestyle Coach, Wenz also teaches mindful eating: “Our bodies are smart. Salt cravings might mean you need minerals, sugar cravings might mean you need more sweetness in your life. Before stress eating, check in with yourself and ask, ‘What do I really need right now?’”

If there’s one underrated vegan ingredient, Wenz says it’s tofu. “You can turn tofu into pretty much anything because absorbs marinades and sauces beautifully.” She’s made everything from “tofu tuna” to silken tofu chocolate frosting that once fooled her omnivore coworkers.

COMFORT, INDULGENCE, AND BALANCE

Before you put a padlock on the pantry, no one is asking you to give up your goodies. Wenz believes in the 80/20 rule: eat healthy 80% of the time, indulge 20%. “If we’re too restrictive, it can lead to orthorexia, an obsession with healthy eating.” She loves giving comfort foods a healthy twist. If you haven’t tried chickpea cookie dough bites, avocado chocolate mousse, or sweet potato brownies, you’re missing out.  And take your time when trying new foods. “The key is to savor it. Don’t gobble it down. Really taste it.”

When it comes to picky eaters, start with familiar dishes and swap in plantbased ingredients. “Get kids involved in planning and cooking. And if you need to hide veggies, blenders do the trick. Blend spinach into pesto or carrots and potatoes into ‘cheese’ sauce.”

Hilary Russo is a trauma-informed holistic practitioner, health coach, journalist, international speaker, and author. She is one of only 50 Certified Havening Techniques® Trainers worldwide and a certified practitioner of this neuroscience-based method. With a background in media and the military, Hilary brings first-hand insight to her work with clients facing secondary trauma, stress, and burnout. Her globally top-rated podcast, HIListically Speaking® (top 1.5%), features inspiring conversations with leading voices in holistic health, wellness, and neuroscience. Connect with Hilary at www.hilaryrusso.com or on social media @hilaryrusso.

“Most vegans eat a wider variety of food than the omnivores I know! Raw ingredients are usually bland, it’s the seasonings and sauces that make food delicious.”

- Dianne Wenz

FOOD FOR THE PLANET

For Wenz, veganism is also about sustainability. “The planet can’t sustain our current meat and dairy habits. Animal agriculture is responsible for 18% of greenhouse emissions, more than all cars, trucks, and trains combined. We need to shift toward plant-centric eating to save Mother Earth.”  She’s quick to add: “Veganism isn’t just a diet, it’s a way of life and it’s getting easier everyday.”

WENZ'S DREAM DINNER PARTY

Guests: Moby (her favorite vegan celebrity), David Bowie and Gene Baur (co-founder of Farm Sanctuary rescue in Watkins Glen).

Starters: vegan cheese plate and Caesar salad with a cashew-based dressing.

Main Course: cauliflower steaks with romesco sauce or socca stacks, which consists of layers of thin chickpea flour crepes, sautéed kale, and white bean purée.

Dessert: chocolate mousse pie made with melted chocolate and silken tofu.

Visit Wenz's Vegan Kitchen: https://www.diannesvegankitchen.com/

Song’ E Napule

A Taste of Naples in Downtown Rutherford

Song'E Napule sits in the geographic center of Rutherford's main commercial thoroughfare. This half-mile pedestrian-friendly stretch between the NJ Transit station and Lincoln Park has a small-town America feel and no shortage of Italian restaurants. Yet this pizzeria, which also has a sizable selection of pasta dishes and small plates, is not just an Italian restaurant. It's Neapolitan. Song' E Napule translates to "I am from Naples" in the local dialect.

The term Neapolitan is not new to the Garden State food scene, and has arguably been watered down with any pizzeria serving thin crust pies being able to claim that title without most locals batting an eye. So what makes Song'E Napule different from pizzerias on every Main Street in New Jersey?

First of all, owner Ciro Iovine grew up in the Fuorigrotta suburb of Italy's third-largest city. He started making pizza at 13 and sits on the board of trustees of the Naples-based Associazione Verace Pizza Napoletana. That's the non-profit organization that sets worldwide standards for what is true Neapolitan pizza. Song'E Napule is the only member in New Jersey. You can see the AVPN poster in the window from Park Avenue, while the formal certificate acknowledging member 1127 sits on display near the gas oven where the real magic happens.

ARTICLE AND PHOTOGRAPHY

BY BRIAN CICIONI

Inside the casual 47-seating capacity dining room, you'll find an open kitchen with the majority of tables afforded a view of the pizza oven. Most of the ingredients that go into that oven are, like the oven itself, imported from Naples. The saying that's even more common east of the Hudson River, where Iovine and his wife, Austria, opened their first location in 2015, is "Everything from Naples except the water." Add fresh basil to that and you get the idea. The head pizzaiolo, the music you'll hear, and even some of the front-of-the-house staff come from Southern Italy.

Those who have been to Naples will recognize everything from the Pulcinella half-masks to the Diego Maradona memorabilia omnipresent enough to start a small museum dedicated to the Argentine-born soccer legend who led Naples to its first two Serie A titles. The menus and the Song'E Napule logo itself are the blue and white of Maradona's jerseys. Six of which you'll see framed and hung evenly spaced above the kitchen.

The presence of Roman dishes like Cacio e Pepe and the Ricotta e pera dessert with origins along the Amalfi coast means that the menu is not exclusively Neapolitan. Yet, this is as close to Naples as you'll get in the state of New Jersey. This is the type of place you bring your Italian friends or relatives who are not impressed with The Olive Garden and want a taste of home. There are no Italian American comfort foods like veal parmesan or chicken alfredo on the menu here. And absolutely no slices to go. Instead, the only compromise is that the pies come cut into slices, which does not happen in Naples or other parts of Italy.

Unsurprisingly, the margherita pizza is the top seller and the one you'll see on most of the other tables. Made according to true Neapolitan tradition, these thin-crust pies with a puffy outer crust take about 90 seconds to cook thanks to the oven's average temperature of around 850 degrees. As the middle part is too soft to fold up, it's best to do like the Neapolitans and eat the pizza with a fork and knife, getting a mix of the crispier outer crust and soft chewy inside in the same bite. The key here is balance. The sauce is sweet but not intensely so. This pairs well with the Fior di Latte mozzarella cheese, which has a very mild saltiness to it. If you do prefer a crunchier texture from the crust, try the montanara , or fried pizza.

There are five pasta dishes, with the two most notable having their origins in Campania. Firstly, there's Spaghetti Nerano, named after a small town near Naples. This heavier pasta dish comes topped with enough shredded cheese and sautéed zucchini to nearly hide the pyramid of spaghetti below. If you prefer meat with your pasta and would rather leave your spoon on the table, try the Paccheri Genovese. Despite the name, this is a traditional Neapolitan pasta dish topped with a thick veal and onion ragu as well as rich grated Parmigiano Reggiano.

While the pizza and pasta are the clear stars of the menu, there are also notable drinks and desserts. Espresso shots are served short, taking up less than half of the cup, but packing as much intensity and flavor as a standard espresso shot. These are (as they say in Italy) "taken" in two sips max. The majority of beer and many of the wine options come from Naples, while the signature dessert is Coccole, or deep-fried dough balls, topped with Nutella. The white dome-shaped Delizia Al Limone, or lemon delight, is another popular (and lighter) option with roots in Sorrento. Also part of Campagnia, this is where Italy's best lemons come from. And it's the lemon cream hidden in between the sponge cake and creamy top layer that packs the most flavor.

When asked why Rutherford (as opposed to Brooklyn or another NYC borough, given his presence in two different Manhattan neighborhoods), Iovine says, "Rutherford caught my eye right away. It's a quiet place, with

families, a real sense of community, and people who appreciate quality. Brooklyn is great, but it's already full of great pizzerias. New Jersey had more room to bring a piece of Napoli where it didn't exist yet." Given the fact that most of the Italian restaurants in any given city are run by second, third, and even fourth-generation Italian Americans who may have never been to Italy, Song' E Napule gives diners an insight into Neapolitan food and culture without having to leave Bergen County.

Location: 106 Park Ave - Rutherford, NJ 07070

Website: https://songenapule.us/song-e-napule-rutherford-nj

Reservations: recommended by phone (201) 347-9339 or via OpenTable

Instagram: https://www.instagram.com/songenapulenyc

Author Bio:

Brian is a travel writer and founder of imayroam.com , where he shares stories about exploring cities by public transit, food tours, and cultural landmarks. He has visited 58 countries and all 50 U.S. states, contributing to Fodor’s, Travel + Leisure, USA Today, and more. On weekends, he leads film and music-themed walking tours in NYC, including his popular Goodfellas Tour. He’s also spoken at TBEX and the New York Times Travel Show.

A SELECTION OF UPCOMING LOCAL EVENTS

OCTOBER 3RD

Friday Morning Bird Walks

Lorrimer Sanctuary - 790 Ewing Ave, Franklin Lakes | 8:00 AM

Join the community at Lorrimer Sanctuary at 8 a.m. Fridays for a gentle birding stroll around the grounds. Free for members, $5 for nonmembers.

OCTOBER 4TH

The Ridgewood Guild’s Fall Harvest Marketplace

South Walnut St, Ridgewood 11:00 AM

The Ridgewood Guild’s Fall Harvest Marketplace in 2024 welcomed more than 70 retail, craft, food and service vendors to Memorial Park at Van Neste Square. This October, the event returns even bigger. For vendor inquiries, email RidgewoodGuildnj@gmail.com.

OCTOBER 5TH

20th Annual

Richard’s Run

333 Warren Avenue - Borough Hall, Ho-Ho-Kus | 8:30 AM

Get ready to lace up your running shoes for the 20th annual Richard’s Run HHK 5K, taking place this October in the heart of Bergen County.

Maria Rogers is a beloved figure in the community of Franklin Lakes, NJ. With over ten years of experience as a photographer, Maria has become the go-to Bergen County Newborn and Family Photographer for capturing life’s most precious moments in New Jersey. Her specialty is newborn photography, but she also takes pleasure in capturing the growth and changes of expectant mothers and families over time.

As a mother of three, Maria understands the importance of preserving a family’s legacy. Every moment shared together is a precious chapter in our story, and through photography, we can create a timeless record of our journey. These photographs become cherished memories that we can hold onto forever and share with future generations. For Maria, capturing a family’s legacy is not just a job, it’s a heartfelt mission to preserve the beauty and essence of family life for years to come.

Service.

100% COLLEGE ACCEPTANCE (2025)

SISTERHOOD

(FOREVER)

SAVE THE DATES FOR OUR FALL

OPEN HOUSES:

October 19 at 11:00 AM October 23 at 6:30 PM

IHA is dedicated to empowering the next generation of leaders by challenging our impressive young women to develop their God-given talents for a future filled with endless possibilities. Find out why our extensive curriculum, artistic offerings, athletic teams, and Christian service programs are second to none. Do you belong @theheart?

events

OCTOBER 5TH

Harvest Fest Craft Fair & Antique Corner

Veterans Park, Westwood | 10:00 AM

Sun Harvest Fest Craft Fair & Antique Corner — This October, enjoy 125 exhibitors, festival foods, unique crafts and antiques. Free family fun!

OCTOBER 23RD

Fall Wreath

Making Workshop

Lorrimer Sanctuary - 790 Ewing Ave, Franklin Lakes | 6:30 PM

Get creative this season at the Fall Wreath Making Workshop. Craft your own autumn wreath using fresh seasonal materials—perfect for home décor or gifting. All supplies are included. Workshops start at $30. For more information, visit njaudubon.org.

OCTOBER 26TH

Touch a Truck hosted by the Ramsey Jrs.

2 W Main St, Ramsey | 9:00 AM

Bring the kids to Touch-a-Truck at the Ramsey Farmers Market. Hosted by the Ramsey Juniors, this hands-on event lets children explore trucks, vehicles and equipment up close, along with fresh market offerings for all.

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