Somerset Hills, NJ June 2026

PROFESSIONAL SERVICES

FOR 50 YEARS, MIKE DELGADO ANSWERED BASKING RIDGE’S CALL

ENTERTAINMENT

FROM PRANKS TO PURPOSE: JAMES “MURR” MURRAY BUILDS WHAT LASTS THE MAKESHIFT PROJECT: FROM JERSEY BASEMENT TO 6 MILLION FOLLOWERS JUNE 2026

The Men Who Show Up

Happy June, Somerset Hills! In honor of our Gentlemen’s Issue and Father’s Day this month, I thought I’d open with a classic dad joke about construction, but unfortunately, I’m still working on it. If that earned an eye roll, I’d say we’re off to the right comedic start. Last month, our pages were filled with incredible women. This month, we’re celebrating the men. For me, that starts with Jake—the ultimate girl dad to our three daughters and now coach of our youngest daughter’s soccer team. Watching him balance encouragement, very little listening from the players and a whole lot of sideline energy has been a pretty perfect picture of fatherhood in real time.

That same spirit of dedication and showing up comes through in this month’s stories. Head to page 32 for our cover story on Mike Delgado, whose connection to the Basking Ridge Fire Company spans generations. What began with three whistles echoing across town became a lifetime of service, leadership and deep commitment to his community. His story is a powerful reminder that some of the most impressive legacies are built quietly, one call at a time.

You’ll also find my story on page 16 featuring James “Murr” Murray. Writing that piece was such a fun experience, and sitting down with him was a great reminder that behind the humor and familiar TV presence is someone thoughtful, hardworking and deeply grounded. He was exactly as funny as you’d hope, but also sincere and reflective in a way that made the conversation especially memorable.

And don’t miss page 54 for Readers’ Choice: Gents Edition. From grooming and wellness to hospitality, recreation and everyday essentials, Somerset Hills residents helped spotlight the local businesses that keep men looking sharp, feeling confident and moving through life with ease. Our Readers’ Choice: Gents Edition reflects the voices of locals who value quality, consistency and trusted service, and I’m so proud to be sharing this month’s winners with you.

Here’s to the dads, father figures and everyday role models who lead with humor, patience and love—and to the men who show up, pitch in and make life a little better, dad bods and all. We hope this issue makes you smile and maybe even send a few Father’s Day compliments where they’re due.

June 2026

PUBLISHER

Jake Slowinski | jake.slowinski@citylifestyle.com

CO-PUBLISHER

Tiffany Slowinski | tiffany.slowinski@citylifestyle.com

EDITORIAL COORDINATOR

Brooke Boyer | brooke.boyer@citylifestyle.com

ACCOUNT MANAGERS

Rose Balisi | rose.balisi@citylifestyle.com

Jessie Fernandez | jessie.fernandez@citylifestyle.com

SALES DIRECTOR

Emily Labdon | emily.labdon@citylifestyle.com

INTERNS

Riley Burns | riley.burns@citylifestyle.com

Ashwin Bidani, Sadie Brown

CONTRIBUTING WRITERS

Carly Mac Manus, Patti Zielinski, Mikaela Lewis

CONTRIBUTING PHOTOGRAPHERS

Brandon Herman, Joe Papeo, Jack Morgan, Olga Kolleeny, TBS, Michael Lago Creative Company, The Makeshift Project, Havana Photography, Raquel Brennan

Corporate Team

CEO Steven Schowengerdt

President Matthew Perry

COO David Stetler

CRO Jamie Pentz

CoS Janeane Thompson

AD DESIGNER Andrew Sapad

LAYOUT DESIGNER Jamie Housh

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

C r e a t i n g

T i m e l e s s

L a n d s c a p e s , O n e H o m e a t a T i m e

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• RETAINING WALLS • PAVER PATIOS • OUTDOOR LIGHTING • WATER FEATURES • DRIVEWAYS

• PERGOLAS AND PAVILIONS • FIRE PITS AND FIREPLACES • OUTDOOR KITCHENS • NATURAL STONE

• DECKS • LANDSCAPE DESIGN • TREE AND SHRUB INSTALLATIONS • EXCAVATION AND GRADING

1: J. Walker Salon supported Bernards High School’s St. Baldrick’s event as students shaved heads for cancer research. 2: Bernards High School students enjoyed Junior Prom. 3: Jessica Walker, owner of J. Walker Salon, with her family at her daughter’s wedding. 4—5: Far Hills alumni gathered in the West Village for a Young Alumni Happy Hour reconnecting graduates, faculty, and coaches.

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399 Campus Dr Ste 110, Somerset, New Jersey 08873

County College of Morris Opens $12M Culinary Center

The County College of Morris opened its nearly $12 million Center for Entrepreneurship and Culinary Science on its Randolph campus, with chef David Burke joining the celebration. The facility expands programs in culinary arts, hospitality, business and entrepreneurship and features state-of-the-art kitchens designed to mirror professional environments. The center aims to prepare students for careers in the culinary and hospitality industries while supporting innovation and workforce development in Morris County.

Providing Peace of Mind for Over 40 years, ser ving Somerset and Surrounding Counties

2nd Generation Family Owned and Operated HVAC and Refrigeration Company, ser vicing Residential and Commercial Proper ties

INGREDIENTS:

• 1 pound busiate, or similar pasta

• 2 cups cherry or grape tomatoes

• 1/2 cup slivered almonds

• 2 to 3 cloves garlic

DIRECTIONS:

• 1/2 cup fresh basil

• 1/2 cup extra-virgin olive oil

• 1/2 cup grated pecorino romano

• Salt and black pepper to taste

Busiate al Pesto ALLA TRAPANESE

ARTICLE BY BROOKE BOYER

Chef Bill’s love of cooking began early—in his father’s pizzeria in Garfield, where he started working at 11 and learned the values of hospitality, hard work and tradition. Long before he launched Piatto Di Pasta, the kitchen was already home.

Over the years, Chef Bill worked across the food industry, from line cook to restaurant management, while studying hotel and restaurant management at Bergen Community College. He later worked in high-volume kitchens serving corporate facilities, private schools and universities, building the kind of versatility and consistency that only comes from experience.

But some of Chef Bill’s most meaningful lessons came from home. He learned traditional Italian and Sicilian recipes from his mother and grandfather, where food was never just about the meal—it was about family, memory and bringing people together. That spirit still shapes the way he cooks today.

1. If desired, lightly toast the almonds in a dry pan until golden; let cool.

2. In a food processor, blend garlic with a pinch of salt into a paste. Add almonds and process until finely ground.

3. Add tomatoes and blend until smooth. Add basil and pulse briefly.

4. With the processor running, slowly drizzle in olive oil until smooth and emulsified.

5. Transfer to a bowl and stir in grated pecorino. Season with salt and pepper.

6. Cook pasta in well-salted water until al dente, reserving a small amount of pasta water.

7. Add pasta to the sauce with a splash of reserved pasta water and toss until evenly coated.

8. Finish with olive oil and extra pecorino, if desired. Serve immediately.

A Sicilian Classic—Fresh, Emulsified and Rooted in Tradition

After surviving a heart attack and undergoing open-heart surgery, Chef Bill decided to fully pursue his passion. He founded Piatto Di Pasta to create hands-on cooking experiences centered on fresh pasta, shared stories and genuine connection.

For Chef Bill, dishes like Pesto alla Trapanese reflect the simple, rooted flavors that first inspired his love of cooking.

NOTES:

This Sicilian pesto from Trapani offers a fresh twist on the version many readers know. Made with almonds, tomatoes, garlic, olive oil, basil and pecorino, it is bright, rich and deeply tied to the flavors of the region.

To learn more about Chef Bill’s private cooking classes, pasta parties and events, visit piattodipastanj.com

A LOOK AT JAMES “MURR” MURRAY’S QUIETER STRENGTHS— PATIENCE, FRIENDSHIP AND THE WORK OF BUILDING SOMETHING THAT LASTS.

MORE THAN THE PRANK

When I sat down with James “Murr” Murray, one of the stars and creators of “Impractical Jokers,” I asked him whether he sleeps with one eye open. He laughed and told me that, after all these years, he was skeptical of almost everything. In fact, before agreeing to our interview, he said his team thoroughly vetted both me and City Lifestyle. In his world, a perfectly ordinary interview was exactly the kind of thing that could turn into a setup, and with a new season of “Impractical Jokers” in the works, he was not taking any chances. I told him that, should he ever need a willing participant for a future punchline, I would be more than happy to volunteer. Consider that my official hint—my offer stands.

It was a funny exchange, but it was also a revealing one.

The version of Murray most people know is the one on screen— quick-witted, charismatic, game for almost anything and always one beat from disaster. What people do not always see is the man underneath that amplified persona: a producer, writer and creative force who spent years working, pitching and waiting to bring his dream to life.

For all the chaos “Impractical Jokers” sells, Murray’s career tells a much steadier story. It is a story about patience, friendship and staying with the work long enough to create something that lasts.

That is what makes Murray a natural fit for our Men’s Issue. He is not just a familiar face from a hit show. He is someone who builds.

Long before “Impractical Jokers” became a success, Murray and his lifelong friends were doing improv together, sharpening the chemistry that eventually became the foundation of an entire franchise. The roots of that friendship go all the way back to high school. What audiences see on screen is funny because it is real. These are friends who grew up together and understand exactly

how to push, challenge and support one another. There is real trust there, and that trust is the backbone of everything they have built together.

Murray is also quick to point out that none of it happened by accident. “It was a very calculated business decision,” he says. Before “Impractical Jokers” ever landed on television, he spent a decade working in TV development, learning how shows were made and what networks wanted. He eventually went on to pitch his own show.

That kind of patience says a lot about a person.

It also says a lot about why the show has lasted. Nearly 16 years after its debut, with season 13 in the works, “Impractical Jokers” proves that meaningful success does not come from luck alone. It comes from consistency and caring long after it’s easy to coast. One of the most compelling things about Murray is that he does not sound like someone phoning it in. He still talks about the show with energy and sounds invested in what comes next.

When Murray talks about success, what comes through most is perspective. He tells me they were 34 years old when they finally got on TV, old enough to understand what it took to get there and wise enough not to take it for granted. By then, they were not just aspiring comics—they were adults with real jobs and responsibilities, which may be part of why the opportunity never seems lost on him. “It keeps us humble,” he says.

He also seems especially proud that “Impractical Jokers” is a show grandparents, parents and kids can all watch together. In a culture where shared entertainment is rare, that connection clearly matters to him.

That history gives weight to the advice he offers now. He knows what it’s like to work tough temp jobs in New York, paying bills by day and writing at night. So when he says, “Find what you love and do it and don’t give up on it,” you believe he means it.

That same groundedness feels especially clear when the conversation turns to New Jersey. Murray lives in Princeton now, and some of the work he cares about most is happening just minutes away in Rocky Hill.

In 2025, Murray purchased the iconic Rocky Hill home that houses Pacific Southern Railway, a nonprofit model railroad club he was determined to help save. The property is the longtime home of the club’s legendary HO-scale railroad, a 5,000-square-foot layout with more than 12,000 feet of hand-laid track that has been a cornerstone of model railroading since 1964. After the passing of longtime steward Carl Pate III in 2024, the future of the layout was uncertain. Murray, a lifelong train enthusiast, stepped in and bought the property to secure its future.

That detail matters because it says so much about who he is. He did more than appreciate the railroad. He invested to preserve it.

When Murray talks about the railroad, what comes through is a real sense of care. This is not simply an interesting side project. It is a way of preserving wonder, protecting local history and keeping something tactile and imaginative alive in a world that increasingly lives behind screens. As Murray puts it, “You have to protect that and save it and grow it.”

The house itself becomes part of that vision. Under Murray’s ownership, Pacific Southern is expanding its reach with virtual memberships, a refreshed online presence and more community-facing events, including open houses and fundraisers.

He is also not done taking big swings.

Beyond “Impractical Jokers,” Murray continues connecting with audiences through Murr Live, his solo comedy tour, where fans get to see more of his off-screen storytelling and personality. He is also the author of several novels, continuing to stretch into a very different creative lane. His thriller, Don’t Move, originally published as a novel, has now grown into a film project set to be released soon. Murray is not coasting on one successful idea. He is still creating, still evolving and still building what comes next.

That forward momentum is what ties everything together—friendship, patience, creativity, longevity and local impact. Murray comes across as someone who understands that meaningful success rarely happens quickly. Sometimes it takes years of rejection, years of work and years of belief. The real gift is staying with it long enough to see what it can become.

James “Murr” Murray may be best known for making people laugh, but that is only part of the story. The fuller picture is even more interesting. He is still creating, still taking risks and still building something lasting—just with one eye open at night.

FOR MORE INFORMATION

MURR LIVE AND OFFICIAL UPDATES jamesmurrayofficial.com

PACIFIC SOUTHERN RAILWAY pacificsouthern.org

- Dan Donlevie,

THE MAKESHIFT PROJECT

FROM BASEMENT BANTER TO A SIX-MILLION-STRONG BRAND

Every empire has an origin story.

For Brian Conz and Zach Misischia, it began in a suburban basement in New Jersey—childhood desk, old gaming setup, random memorabilia on the walls. Not a sleek studio. Not a polished launch strategy. Just two best friends and a microphone.

ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY MICHAEL LAGO CREATIVE COMPANY, THE MAKESHIFT PROJECT

Before the 6 million followers. Before the sponsorship deals. Before the brand expansion. There was a banner they bought on a whim and a decision to stop talking about creating—and actually create.

Brian and Zach met in first grade, growing up making videos and experimenting with creative projects long before content creation was a career.

“Brian does this every day for other people,” Zach says, referencing Brian’s professional work in sports media. “Let’s do it for ourselves.”

At the time, it was less business plan and more instinct. They filmed once. It flopped. They hesitated. Then they filmed again.

The first intro video pulled roughly 50,000 views. The second—a video game bracket—surged past half a million.

“I guess we’ve got to keep doing this,” Zach recalls.

That moment wasn’t viral luck. It was validation.

The Makeshift Project is not niche in the traditional sense. It is deliberately broad—sports debates, pop culture commentary, entertainment breakdowns and the kinds of arguments that spiral at a bar long after they should have ended.

“It’s two best friends starting a podcast in a basement,” Brian says. “Everything you didn’t know you cared about.”

The brilliance lies in its simplicity. The show captures the cadence of real friendship—interruptions, laughter, sharp takes and ridiculous hypotheticals that somehow become serious conversations.

It feels unfiltered because it is.

Five years later, The Makeshift Project has grown into a multiplatform ecosystem spanning TikTok, YouTube, Instagram, Facebook and Snapchat. Across platforms, the brand reaches more than 6 million followers.

But the real evolution is strategic.

Underneath the main channel, Brian and Zach have launched subchannels focused on golf, football, basketball and music—content verticals that allow them to speak directly to specific audiences while maintaining a larger umbrella brand.

The long-term vision resembles a modern media network model—one central, personality-driven brand expanding into specialized lanes.

“We’re not co-workers. We’re friends having a good time creating content together,” Zach says.

Their team includes childhood friends, former teammates and siblings. It is a tight circle by design.

Viewers. Fans. Community.

Success in digital media is often measured in numbers—views, impressions, subscribers. But Brian and Zach are focused on something deeper.

“I feel like we have the viewership,” Brian says. “Now it’s going from viewers to fans to community.”

That progression is intentional. Viewers scroll. Fans return. A community builds alongside you.

The Makeshift Project is about participation—creating a space where debates continue and listeners feel part of the conversation.

Despite the growth, the basement remains central to the brand’s identity. It is not a gimmick. It is a reminder.

The microphones are better. The cameras are sharper. The reach is global.

But the foundation remains unchanged—two lifelong friends pressing record and letting the conversation unfold.

In a digital landscape obsessed with polish and production, The Makeshift Project proves something refreshing: authenticity scales.

From a childhood basement to a 6-million-strong audience, Brian and Zach did not reinvent themselves. They amplified who they already were.

And that may be the most strategic move of all.

Visit themakeshiftproject.com for podcast episodes, platform links and more. You can also listen to The Makeshift Podcast on Apple Podcasts and Spotify, follow @themakeshiftproject on Instagram, and watch on YouTube.

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TEN YEARS on Tap

Inside Charles “Chuck” Aaron’s journey from corporate life to building Jersey Girl Brewing

ARTICLE BY CARLY MAC MANUS | PHOTOGRAPHY BY MICHAEL LAGO CREATIVE COMPANY

For Charles “Chuck” Aaron, president and founder of Jersey Girl Brewing Co., the shift from corporate executive to craft brewer wasn’t impulsive—it was deliberate.

After earning degrees from Seton Hall University and the New Jersey Institute of Technology, Aaron built a career working with emerging companies in the U.S. and abroad. But despite the success, the work didn’t suit him. “I’m not a desk-jockey kind of person,” he says. “I wanted to be part of something that was building, evolving and doing something unique.”

That mindset led him toward entrepreneurship—while keeping his roots in New Jersey. When a job required relocating to Michigan, Aaron chose his family. His wife, “the Jersey girl behind Jersey Girl,” had ties to the area, and they wanted to raise their children here. “I always knew I wasn’t leaving New Jersey,” he says.

Around that time, a 2012 law allowing tasting rooms made small-scale brewing financially viable. For Aaron and his longtime friend and business partner, it was the opportunity they had been waiting for. “We had talked about opening a brewery for years, but the numbers just didn’t work,” he says. “Once the law changed, suddenly they did.”

Aaron left corporate life in 2014 and spent the next 18 months building the business from the ground up—assembling equipment, securing a location, navigating regulations and preparing for launch. Jersey Girl Brewing officially opened in April 2016 and recently celebrated its 10-year anniversary.

The early days required financial discipline. The brewery launched with four beers on tap, focusing on generating revenue quickly. “Cash flow is critical when you’re starting a business,” Aaron says.

What began as an idea quickly became a reality: a business, team and brand built from scratch. Today, Jersey Girl Brewing offers around 20 beers at a time, along with hard seltzers and nonalcoholic options. Over the past decade, the team has brewed about 250 to 300 varieties, constantly experimenting to define its identity.

“That first year alone, we brewed about 60 beers,” Aaron says. “The fun part is experimenting and tasting. The hard part is deciding what becomes core—what people will recognize as a Jersey Girl beer.”

That process worked. Several beers have earned regional and national recognition, particularly Belgian-style offerings. For Aaron, the accolades reflect the team’s work more than individual achievement. “It’s really a compliment to the team,” he says. “They’re the ones doing the work behind the scenes.”

As the brewery expanded, so did its reach. Jersey Girl Brewing distributes across New Jersey and Philadelphia, with plans to expand into New York and beyond. Aaron still sees more opportunity within the state. “Even within New Jersey, there’s still a lot of opportunity for us,” he says.

Growth has come with challenges as consumer preferences have shifted. Cocktails, hard seltzers and shifting attitudes have reshaped the market. “It’s a change in taste, culture and expectations,” Aaron explains.

For smaller breweries, keeping up with trends isn’t realistic. “The big players have deep pockets and nationwide distribution,” he says. “We have to be strategic about where we fit.”

Instead of constantly pivoting, Jersey Girl Brewing has focused on experience. Customers learn the product and brand, then carry it into the marketplace. “When someone sees our beer elsewhere, we want them to recognize it and remember the experience they had here,” he says.

That philosophy ties into Aaron’s approach to leadership. The brewery carries responsibility to his family, employees and partners. “It’s different when it’s your name and your livelihood on the line,” he says.

Despite industry uncertainty, Aaron remains grounded in his original motivation. “I love what I do,” he says. “We’ve built something people recognize. When someone says, ‘Oh, I’ve had your beer,’ that never gets old.”

As Jersey Girl Brewing enters its second decade, the focus is on growth—expanding distribution, strengthening the brand, and offering a space to gather over craft beer.

“Beer should be fun,” Aaron says. “It’s always been part of life’s moments—family, friends, celebrations. In moderation, it can still be part of a great experience.”

For Aaron, that balance is what will carry Jersey Girl Brewing into its next chapter. With Father’s Day coming up, it offers a local spot for craft beer and conversation.

FIRE IN THE Family

ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY MICHAEL LAGO CREATIVE COMPANY

By the time most people were figuring out sourdough starters, Giancarlo Truppi was chasing something hotter.

During the early months of the pandemic, Truppi, founder, CEO and pizzaiolo—the Italian term for a professional pizza maker—at Và Fa Napoli Pizza, and his family leaned into a ritual they’d practiced for years at home in Annandale: making pizza. An Ooni oven became the spark. Once or twice a week, they tested dough, learned heat, tweaked timing and invited friends and family, safely and outdoors, into what quickly became the most popular “social distancing” hangout on the calendar.

“It turned into this thing everyone wanted to come back for,” Truppi says. “We’d make pizza, and people kept saying, ‘You should sell this.’”

Four years later, that backyard obsession has grown into Và Fa Napoli Pizza, a catering-first business based out of a commercial kitchen in Frenchtown that brings a full “pizzeria on wheels” to weddings, birthdays, graduations and backyard parties across New Jersey and beyond. Their calling card is a wood-fired, dome-style Neapolitan oven mounted on a trailer—the kind of setup that turns dinner into a show.

You don’t just taste it. You feel it.

When Và Fa Napoli pulls up, the air changes: crackling wood, the quick blur of flour-dusted hands, the smell of blistered dough and bubbling mozzarella. Guests gather around the oven the way they would around a fire pit, watching pies launch and land in minutes.

“We want it to be an experience,” Truppi says. “The sight and smell of real woodfired pizza, that’s the ambiance.”

A NAME WITH MEANING

The name Và Fa Napoli Pizza is intentional, and layered with history.

Literally translated, the phrase means, “Go to Naples.” Over time, it became a dismissive slang expression, rooted in a period when Naples was unfairly portrayed as dirty or dangerous. Pop culture has repeated it for decades, from sitcom punchlines to mob dramas, often using it as a sharp brush-off.

Truppi wanted to reclaim it.

“Naples is beautiful,” he says. “It’s the land of love, music, culture, art, the bay of Napoli, Mount Vesuvius and it’s the birthplace of pizza. We want people to taste that in every bite.”

That philosophy—honoring heritage while rewriting the narrative—runs through every part of the business.

FROM HOBBY TO HUSTLE

The leap from passion project to profession came naturally, fueled by steady demand. Friends came over, told other friends, and soon the requests weren’t casual, they were consistent.

At the time, Truppi was working alongside Chef Keith Taylor in Pennsylvania, a relationship he describes as mentorship. The experience deepened his love for cooking and sharpened his understanding of what it takes to run a food business.

In 2022, the family bought a used trailer online from a seller in Detroit. The timing is etched into their story: The trailer arrived on Mother’s Day weekend. By June, Và Fa Napoli Pizza was officially in business.

That family detail matters, because this business is truly multigenerational.

“PEOPLE

REMEMBER HOW IT made them feel.”

—GIANCARLO

TRUPPI

ROOTS IN NAPLES, BUILT IN NEW JERSEY

The Truppi family’s connection to food traces back well before the pandemic, or even the U.S.

In 1969, Pasquale Truppi left his hometown of Airola, Italy, to create a better life for his growing family. Raised in a family tomato business, Pasquale understood the value of fresh ingredients. His wife, Civita, cooked everything from scratch. Leaving Italy, and his wife and four young children was not easy.

Pasquale arrived in New York, first working in a factory before taking a job at a pizzeria in Raritan, where the family eventually settled. In 1971, they were reunited, and New Jersey became home.

Their son, Carlo Mariano Truppi, was born in Naples and raised in a household where family and food were inseparable. Like many children of Italian immigrants, Carlo and his siblings learned to cook young, helping prepare meals while their parents worked long hours in pursuit of the American dream.

Civita made homemade pizza in the family’s kitchen oven—simple, soulful and reminiscent of Naples. Carlo absorbed those traditions, learning recipes and techniques from his parents and his grandfather, Natale Poccia, affectionately

Giancarlo Truppi

known as Nonno. Visits to Italy exposed the family to the iconic Neapolitan ovens that still define restaurants across Naples today.

Those memories now live on in Giancarlo’s work.

CRAFT, NOT SHORTCUTS

Và Fa Napoli specializes in traditional Neapolitan-style pizza—thin, airy crust, blistered char and simple toppings, with a subtle American adjustment to suit event crowds.

“We want to avoid the wateriness you sometimes get with very fresh mozzarella in Italy,” Truppi says. “It’s about balance.”

The foundation is precision. The dough is made with imported double zero flour, mixed slowly in a spiral mixer with water added gradually to build gluten strength. It’s fermented for a lighter, more digestible crust. The sauce is uncooked, made with imported San Marzano tomatoes from the Campania region near Naples, where volcanic soil lends a distinct sweetness and depth.

For cheese, Truppi turns local. Và Fa Napoli proudly uses mozzarella from Lebanon Cheese Factory, a longtime New Jersey business that supported the brand early on.

“They believed in us from the start,” he says. “And it’s incredible cheese.”

A FAMILY OPERATION

Behind the oven, Truppi leads. Behind the scenes, the family keeps everything moving.

His mother, Faith, manages bookings and scheduling, handling the steady stream of inquiries that often come months after guests experience the pizza at another party.

“She’s the reason we can do what we do,” Truppi says. “She keeps it all together.”

His father, Carlo, continues to support the business creatively and operationally—often serving as the sounding board for new ideas and seasonal pies.

GROWING WITH INTENTION

Ask Truppi how Và Fa Napoli markets itself, and he won’t mention algorithms.

Most bookings come through word of mouth—guests who attend one event and later decide they want that same experience.

“It’s the long game,” he says. “People remember how it made them feel.”

Looking ahead, Và Fa Napoli plans to open its first physical storefront within the next year, with leasing conversations already underway. A permanent location would allow the public to enjoy the pizza more regularly and give the team space to experiment and grow. They’re also exploring the addition of a second, more traditional food trailer to expand into festivals and fairs.

For now, though, the heart of Và Fa Napoli remains exactly where it started: outside, surrounded by people, with wood smoke in the air and a pizza passed hand to hand.

Because for Truppi, pizza has never just been about food.

It’s always been about family and the fire that brings people together.

For more information, visit vafanapolipizza.com .

When the Whistle Blew

For 50 years, Mike Delgado has answered the call—and never stopped running

Long before paging systems and mobile alerts, three whistles echoed across Basking Ridge.

When they sounded, Gene Delgado dropped everything.

“As a kid, when those whistles blew, my father jumped in the car and drove off,” Mike Delgado recalls. “We lived a block-and-a-half from the firehouse. Sometimes he’d cut through everybody’s yard and just run. It was exciting.”

Gene Delgado joined the Basking Ridge Fire Company in 1954 at 21 and served until his death in December 1993. Mike’s uncle, Ernest Hicks, was also a longtime member. Fire service was not just volunteer work—it was family tradition.

At 18, Mike Delgado joined their ranks. Soon, the whistles were calling for him.

“There were four firefighters at the school, and we had permission to leave,” he says. “The whistle would blow, and the four of us would stampede out of school, pile into somebody’s car and head to the firehouse.”

That was the start of a journey that has now spanned more than 50 years with the Basking Ridge Fire Company and EMS.

Over the decades, Delgado has served as third captain, second captain, first captain, assistant chief and chief. He is widely recognized as one of the company’s top responders and a mentor to younger firefighters.

ARTICLE BY PATTI ZIELINSKI

PHOTOGRAPHY BY MICHAEL LAGO CREATIVE COMPANY

Last year, Delgado was honored for five decades of volunteer service. The Bernards Township Committee and state legislators recognized him with a Certificate of Special Congressional Recognition and a flag flown over the U.S. Capitol. He also received a personal call congratulating him on the honor.

“We had a nice chat,” Delgado says. “It was wonderful—and really humbling—to be recognized.”

CHANGING CALLS, CHANGING TOOLS

When Delgado first began responding, Basking Ridge looked very different. Before AT&T’s construction project in the early 1970s, much of the area was open land, and brush fires were common. As development increased, so did vehicle accidents.

Unlike today’s hydraulic rescue tools, early responders relied on basic equipment.

“We used a crowbar and a saw,” Delgado says.

He recalls responding to an incident on Interstate 287 about 40 years ago while working as an EMT.

“We didn’t have the equipment we do now,” he says.

Afterward, he and his partners sat quietly on the back of the truck.

“We took a deep breath and shook each other’s hands, like, ‘Man, we did it,’” he says.

Safety protocols have also evolved. Early in his career, firefighters entered structures without air packs. Today, firefighters undergo mandatory rehabilitation after exiting a blaze. EMTs and paramedics monitor blood pressure, hydration and overall condition before clearing them to return to duty.

BROTHERHOOD AND FAMILY

Over five decades, Delgado has responded to both triumphant and tragic calls.

“It’s been very rewarding,” he says. “I’ve been on some terrible calls, obviously, and I’ve also been in on delivering a baby.”

He remembers the line-of-duty loss of former Chief Richard Liddy in November 1994.

“It’s extended family,” Delgado says. “There are people there—I would die for them.”

That connection extends beyond emergency scenes.

“When there is a death in the family, you make up a pot of soup and bring it over,” he says. “It’s a brotherhood. A sisterhood.”

At home, first response was also part of family life. His wife, Cheryl, served with the Liberty Corner First Aid Squad.

“That’s how we met,” Delgado says.

Today, although Delgado no longer actively fights fires, he still responds—often driving the truck—even at 2 a.m.

“I get out of bed,” he says, “and lead by example.”

The Basking Ridge Fire Company accepts volunteers beginning at 16. To learn more, visit brfco.com

AN EXCERPT FROM EPISODE 6 OF SHARE THE LIFESTYLE, A CITY LIFESTYLE PODCAST

Photographer: Brittany Dawn Short

Creative Director: Jen Birn

Stylist: Stephanie Coultress O’Neill

Location: Hotel Saint Cecilia, Austin, TX

MIKE JOHNSON HAS BUILT HIS LIFE AROUND ONE QUIETLY RADICAL IDEA: THE STANDARD YOU SET PRIVATELY IS THE ONLY ONE THAT MATTERS.

After eight years in the Air Force, a celebrated run on national television, and a health crisis abroad that sent him deep into supply chains and ingredient certifications most founders never touch, the result is Oshun — a luxury ritual brand built on provenance you can trace and integrity you can verify. In an exclusive conversation for the Share the Lifestyle podcast, Mike shares what it actually takes to build something worth putting your name on. Read the highlights below, then scan the QR code for the full episode.

Q: YOU BECAME A FAN FAVORITE ON THE BACHELORETTE AND THEN LEFT THE SPOTLIGHT. YOU MOVED TO MEXICO, LEARNED SPANISH, THEN COSTA RICA, AND BUILT A COMPANY. WHAT DID THAT EXPERIENCE TEACH YOU ABOUT HUMAN BEHAVIOR?

A: “If you’re a good person going in, that shows. If you’re not, that shows too. I also learned that people form this parasocial relationship with you — they assume things about you. When all actuality, different circumstances bring out different parts of who you are. I was on TV trying to find love. The kindness people were showing after felt a bit fake, because they wanted to be a part of something that isn’t who I am individually, but a part of what they saw on TV. And so I had to get away from everybody and everything and the noise.”

THE QUIET STANDARD:

MIKE JOHNSON

“Too many people have prayed for me. So I’ve got to get up and do the walking.”

— Mike Johnson

Q: YOU JOINED THE AIR FORCE RIGHT OUT OF COMMUNITY COLLEGE. WHAT WERE YOU ACTUALLY RUNNING TOWARD?

A: “There was something in me that was saying: I’m not living up to my full potential. I was being a follower. My uncle said, ‘What’s going to make you become an adult the fastest?’ I said, obviously, the military. The Air Force broadened my thought process more than anything. We’re so caught up in our own perception — when you learn to understand different people’s perspectives, it adds to you in so many ways.”

Q: WITH OSHUN, YOU OWN YOUR MANUFACTURING, YOU EMPLOY A CHEMIST, EVERY PRODUCT HAS A BATCH NUMBER TRACEABLE TO ITS ORIGIN DATE. WHY DID YOU DECIDE TO GO THAT DEEP WITH THE BRAND?

A: “The EU bans 1,100 ingredients in personal care products. The U.S. bans nine. That’s my starting point. Oftentimes, it might be the same ingredient, but it comes from a place where it doesn’t have the highest purity. And 60% of what we put on our skin is absorbed. Every product Oshun makes carries a batch number that goes back to the exact day it was created — I can show you every single supplier, the date, the origin. I own more than one part of the supply chain because that’s the only way I can stand behind what’s in the bottle.”

This conversation is just the beginning. Mike goes deeper into why he’s buying land up north, the family in the Philippines who prayed over his factory floor, and what he’d tell every person ready to stop performing and start building. Scan the QR code for the full, exclusive City Lifestyle interview on the Share the Lifestyle podcast.

Substance Over Show

For Rob Jorgensen, the best outdoor spaces are not about flash—they are about function, flow and work that lasts.

ARTICLE BY BROOKE BOYER PHOTOGRAPHY BY HAVANA PHOTOGRAPHY, BROOKE BOYER

ROB JORGENSEN

By June, patios are set, grills are going and backyards look effortless. But for Rob Jorgensen, owner of Twin Oaks Landscape Design, that finished look is never accidental.

It is the result of planning, experience and knowing how to build something that will last.

That mindset makes Jorgensen a natural fit for our June men’s issue. He is not flashy or interested in selling an image. What stands out instead is steadiness—a practical, grounded approach shaped by years of physical work and pride in doing the job right.

Jorgensen founded Twin Oaks in 2005, growing it from a grassroots operation into a full-service landscape design and construction firm known for high-end residential work throughout Somerset County.

Over nearly two decades, the company has taken on everything from planting design to backyard transformations with patios, pools, kitchens, fire features and retaining walls. But Jorgensen does not describe the work in sweeping terms. He talks about process, flow and the importance of thinking ahead.

“There’s a lot of planning involved,” Jorgensen says. “You have to think through everything so you’re not redoing work later.”

Before starting his own company, Jorgensen worked in landscape installation, nursery operations and alongside general contractors, building an understanding of both the aesthetic and structural sides of the business. That background still shapes the way he approaches every property. He does not see a patio, kitchen or wall as a standalone feature. He sees the yard as a complete system, where layout, drainage, grading and long-term use all have to work together.

That big-picture thinking matters, especially on the larger projects Twin Oaks has become known for. A pool can change the rhythm of a backyard. An outdoor kitchen affects circulation and utility placement. Retaining walls and patios are not just visual features; they also have to perform and hold up over time. For Jorgensen, good design is not about adding the most features. It is about making sure every part of the space feels intentional and functions the way it should.

Some of the company’s biggest projects are booked in January, long before the season begins. By the time summer arrives, the visible work may be nearly done, but the thinking behind it started months earlier.

Just as important as the build itself is the way Jorgensen approaches the client relationship. He insists the design cannot be driven by budget alone. It has to reflect the people living there.

“I try to get to know the client first,” he says. “That way we’re designing something that really fits their lifestyle.”

Those conversations shape everything that follows. How does the family entertain? Do they have children? Are they planning to stay in the home long term? Do they want a quiet retreat or a space for large gatherings? Jorgensen listens for those answers because they influence everything from layout to material choices.

“I’d rather guide them in the right direction than just sell them something,” he says.

That honesty has become central to the company’s reputation. Jorgensen knows homeowners are not just hiring a contractor; they are trusting someone with a major investment in their home. Professionalism matters to him, but presentation only goes so far. What matters most is whether the work is done properly.

“I LOVE SEEING THE REACTION WHEN WE’RE FINISHED. WHEN THEY FEEL LIKE THEIR HOME HAS BECOME SOMETHING COMPLETELY DIFFERENT.” —ROB JORGENSEN

That is where his pride in craftsmanship becomes especially clear. Structural integrity, correct installation and attention to detail are not extras. They are the foundation of the job. Patios have to sit right. Walls have to hold. The project has to make sense years later, not just the day it is finished.

He has also become a resource for homeowners dealing with the fallout from poor work done by other contractors. In an industry where quality can vary, he has seen what happens when corners are cut. That has only sharpened his commitment to consistency and accountability.

For all the logistics and problem-solving involved, the part he still enjoys most is the final reveal.

“I love seeing the reaction when we’re finished,” he says. “When they feel like their home has become something completely different.”

As Twin Oaks approaches its third decade, Jorgensen remains focused on steady growth and work that holds up over time.

“I just want to keep doing great work,” he says.

Jorgensen represents something quieter and harder to fake: experience, restraint and confidence built on doing the job well.

TWIN OAKS LANDSCAPE DESIGN

Hillsborough, NJ | 908-281-9105

twinoaksland.com

Summer is Here!

It’s not too late to enjoy a fun-filled summer at Raritan Valley Country Club! Schedule your tour today to learn more about our Membership opportunities. Pro-rated membership fees begin July 1, 2026.

Members of Raritan Valley Country Club enjoy a wide range of amenities, including golf, racquet sports, youth programs, exceptional dining, a full calendar of social events, a patio and pool with a poolside bar.

Become part of a diverse and welcoming community, and grow with us. The best is yet to come!

ARTICLE BY MIKAELA LEWIS PHOTOGRAPHY BY RAQUEL BRENNAN

BUILT on TRUST

A Somerset County team focused on trust and long-term care.

When life takes an unexpected turn—a job loss, an illness or a major financial decision—people turn to their financial advisor. They reach out in moments of stress. But for clients of Wealth Enhancement’s Warren Team, that relationship is built long before those stressors arise.

Wealth Enhancement is a national firm with more than 125 locations across the United States, serving a wide range of communities. The Warren Team, based in Somerset County, takes a personal approach to financial planning. With decades of combined experience and a commitment to truly knowing each client, it is no wonder Wealth Enhancement’s Warren Team has been recognized among New Jersey’s best places to work in recent years.

Three advisors from the Warren Team were recognized by Forbes as among the best-in-state wealth advisors in 2026. One of them, Senior Vice President Peter C. Hoglund, spoke with City Lifestyle about what makes the team unique: fostering deep connections between advisors and clients.

Hoglund shared the bittersweet reality of being a trusted financial advisor with close client relationships. When a client loses a job or has a family member fall ill, Wealth Enhancement advisors are often among the first people they call.

“It’s an honor to take on some of the responsibilities and some of that financial load ourselves in a professional capacity,” Hoglund said.

At a time when clients have plenty of firms to choose from, what sets Wealth Enhancement apart? Hoglund said the firm

emphasizes a lasting relationship with each client. While many clients initially seek guidance for an unexpected financial issue, Wealth Enhancement takes pride in being there for every stage of the journey that follows.

That team-based approach is visible in Warren, where clients are supported not only by advisors, but by a dedicated client service team and access to specialists in areas including retirement plan and portfolio consulting. The Warren Team includes eight advisors, reinforcing Hoglund’s point that clients often build relationships with multiple trusted contacts over time.

“We can serve the community with multiple people who really know them,” Hoglund said. “That often isn’t the case at very large firms, especially banks that have hundreds of thousands of clients.”

After 20 years with the firm, Hoglund is now transitioning into working with the children of his longtime clients.

Ultimately, Wealth Enhancement takes pride in being a trusted first call when clients face financial change. That means advisors must bring their best to every conversation, helping clients understand their situation along with the options and opportunities available to them.

“Our role is deep and thoughtful, meant to be a long-term relationship,” Hoglund said.

For more information on Wealth Enhancement’s Warren Team and how its advisors can serve you, visit wealthenhancement.com .

“Our role is deep and thoughtful, meant to be a long-term type of relationship.”

—Peter C. Hoglund

Is your vehicle ready for the dog days of summer?

ARGENT PLUMBING

Family-owned service thrives through community and hands-on care

ARTICLE BY PATTI ZIELINSKI

PHOTOGRAPHY BY LIZ POLO

Over the decades since Nick Argenziano founded Argent Plumbing, Heating and Air Conditioning in 1988, he has seen the evolution of the industry—and how he stood apart. “So many companies are selling out to equity groups. It’s become very impersonal,” he says. “We’re still very accessible and community-oriented.”

When he started the company, Nick operated solo. Today, many of his staff members have been with him between 10 and 22 years. Although the company has grown, Nick remains hands-on, meeting clients and helping troubleshoot problems. “Owner involvement is important,” he says. “We want to give clients value and quality; our team goes above and beyond.”

That commitment extends to mentorship. “We spend time to train young people,” he says. “We have a family vibe, which is why we attract so many from larger companies. They want nurturing. They want to learn the trade.”

Among that younger generation is Nick’s son, Mario, now vice president. Although he formally joined the Chatham-based company six years ago, Mario has been on job sites since childhood. “I have done this work my entire life. Whenever I was off from school, during summers home from college, I was here working,” he says.

Argent serves most of North and Central New Jersey, offering installation, maintenance and repair across plumbing, heating and cooling systems. Services include furnaces, high-efficiency boilers, hot water heaters and hydronic radiant heating, as well as air conditioning, water

softeners, water main and sewer line work, generators, oil-to-gas conversions and backflow prevention.

Indoor air quality has also become a growing focus. “We also test the air quality in people’s homes,” Mario says. The company installs air filters and UV light systems designed to combat airborne contaminants, including viruses, bacteria, mold spores and allergens like dust and pollen. “We install the Aireshield Plasma Air Filter, which neutralizes microbials, bacteria and allergens with electricity, which helps sterilize the air even more.”

Mario emphasizes that homeowners play a key role in maintaining their systems. “People should know what kind of heating and cooling systems they have, the location of the water shut-off valves for the whole house and for water heaters, sinks, toilets, showers, tubs and outdoor sprinkler systems. And they should know where their electrical panel is,” he says. “If someone calls us on a freezing night without heat, it’s impossible for us to offer a temporary solution over the phone if they don’t have the information we need.”

Following manufacturers’ maintenance recommendations is critical. “When people maintain their equipment—boilers, furnaces, tankless water heaters, high efficiency oil burners, generators—they extend the longevity of the equipment,” he says. “In addition, many manufacturers won’t honor warranties if the equipment hasn’t been maintained properly. We offer preventative maintenance for heating and cooling systems.”

He also advises homeowners to regularly check the salt level in water softeners and to leave installations and repairs to professionals when possible. “We get a lot of calls where the homeowner tried to put in their own angle stop or faucet and mess it up,” he says.

For clogged drains, he cautions against misuse of chemical cleaners. “It is meant to be used when you notice your drains are running slow, but if it’s already clogged, you can’t run the faucet to send it down the drain line,” he says. “It’s dangerous: If it splashes on you, your skin can get a chemical burn.”

Giving back remains central to Argent’s identity. The company has provided free service to the Chatham Borough Fire Department and Chatham Volunteer Fire Department and sponsors youth sports teams. It’s one of the reasons Mario is proud to be part of the family business.

“I love this work because there is something different every day,” he says. “Every day is a different set of challenges.”

Learn more at argentplumbingnj.com .

JUNE 5TH

Friday Night Picnic at Peony’s Envy

Peony’s Envy, 35 Autumn Hill Drive, Bernardsville | 5:30 PM

Enjoy an evening picnic surrounded by late-season peony blooms at this special Bernardsville garden event. Learn more at peonysenvy.com

JUNE 6TH

Rose Day Festival & Garden Tours

Colonial Park Gardens, 156 Mettlers Road, Somerset, NJ 08873 | 11:00 AM

Celebrate peak bloom season at one of Somerset County’s premier rose gardens with guided tours, live music and food trucks. The annual festival offers a scenic, family-friendly day surrounded by thousands of roses in full bloom, rain or shine. Learn more at  somersetcountyparks.org

JUNE 7TH

Willowwood Arboretum Summer Garden Tour

300 Longview Road, Far Hills, NJ 07931 | 10:00 AM

Stroll through 130 acres of rolling farmland and meticulously curated botanical collections during peak summer bloom. This self-guided tour highlights historic garden architecture, rare ornamental trees and vibrant floral displays. It is a peaceful, highly photogenic outing perfect for nature enthusiasts and weekend explorers. Download a trail map at willowwoodarboretum.org

JUNE 13TH

Flag Day at the Ross Farm

The Ross Farm, 135 N. Maple Ave., Basking Ridge | 11:30 AM

Celebrate Flag Day with history and music at the Ross Farm during this special America 250-themed event in Basking Ridge. Learn more at rossfarm.org

Want to be featured? GET IN TOUCH AT CITYLIFESTYLE.COM/SOMERSETHILLS

JUNE 14TH

Bernardsville Street Fair & Craft Show

Mine Brook Road and Mount Airy Road, Bernardsville | 11:00 AM

Browse crafts, food and family-friendly activities at this lively downtown Bernardsville street fair. Learn more at eventbrite.com

JUNE 14TH

Can Challenge 2026

Washington House, Basking Ridge, NJ 07920 | 3:00 PM

Curbing Hunger hosts the Can Challenge, where participants help build a replica of the Washington House using more than 10,000 canned goods. Designed with local architects and builders, the event raises food donations for area food banks and pantries. Learn more at curbinghunger.org and facebook.com/CurbingHunger

Readers Choice ’

GENTS EDITION — JUNE 2026

From barbershops and wellness care to standout dining and recreation, the Somerset Hills offers no shortage of places that cater to the modern gentleman. This month’s Readers’ Choice: Gents Edition highlights the businesses locals rely on for quality service, style and everyday refinement.

These winners reflect the preferences of the community—trusted names known for consistency, attention to detail and a strong local reputation. With that, we’re proud to announce the June 2026 Readers’ Choice winners for the Somerset Hills.

WHERE STYLE MEETS EVERYDAY LIVING

Somerset Hills Readers’ Choice winners highlight the businesses shaping how local men approach grooming, wellness and lifestyle. From barbers and chiropractors to dining and tailoring, these professionals bring quality, consistency and attention to detail to every experience.

Follow us for upcoming categories and voting at @Bridgewater_Somerset_Hills

ARTICLE AND PHOTOGRAPHY BY

SOMERSET HILLS CITY LIFESTYLE

BEST BARBER

The Dappermen’s Den Barber and Shave Parlor

Readers highlighted sharp, classic cuts paired with a welcoming, modern barbershop experience. thedappermensden.com | (908) 502-5777

BEST CHIROPRACTOR

Rehab Chiropractic Network

Personalized care and effective treatment plans stand out, with voters noting improved mobility and attentive service.

rehabchiropracticnetwork.com | (908) 892-1935

BEST BAR

Osteria Morini

A refined yet inviting setting defines the experience, as readers pointed to standout cuisine, drinks and ambiance. osteriamorini.com | (908) 221-0040

BEST GOLF COURSE/COUNTRY CLUB

Trump National–Bedminster

Voters cited the pristine course conditions, upscale amenities and overall elevated club experience. trumpnationalbedminster.com | (908) 470-4400

BEST DRY CLEANER/TAILOR

Linders French Cleaners

Reliable garment care and precise tailoring make a lasting impression, with readers recognizing consistent, high-quality results. linderscleaners.com | (908) 766-6404