Issuu

Our Food & Drink Issue

O C TO B E R 2 022

Selected to Super Lawyers

JONAS K. SEIGEL

JAN K. SEIGEL

C O N G R AT U L AT I O N S 2 0 2 2 S U P E R L A W Y E R S H O N O R E E S

FOR 46 YEARS, O N LY P E R S O N A L I N J U R Y. A L L D AY. E V E R Y D AY.

M A N H AT T A N | M I L L B U R N | P R I N C E T O N | R I D G E W O O D | S E A G I R T 2 0 1- 4 4 4 - 4 0 0 0 | WWW. S E I G E L L A W. C O M Super Lawyers selects attorneys using a patented multiphase selection process. Peer nominations and evaluations are combined with independent research. Each candidate is evaluated on 12 indicators of peer recognition and professional achievement. Selections are made on an annual, state-by-state basis. The objective is to create a credible, comprehensive and diverse listing of outstanding attorneys that can be used as a resource for attorneys and consumers searching for legal counsel. Since Super Lawyers is intended to be used as an aid in selecting a lawyer, we limit the lawyer ratings to those who can be hired and retained by the public. No aspect of this advertising has been approved by the Supreme Court.

October 2022 PUBLISHER

Phillip Barone | phillip.barone@citylifestyle.com

LIFESTYLE LETTER

October - The Food & Drink Issue Welcome Fall! With the changing seasons comes a change in what we are craving, sometimes it’s comfort food and sometimes it’s more elegant dining. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in our towns. We had the pleasure of sitting down with the celebrated chef, Robbie Felice at Viaggio restaurant, and learned what secret delicacies he has in store for us down the road—so get your tastebuds ready, you are in for a treat. We also included a new pumpkin bread recipe for you to try at home, whether you’re baking it for just your family or for when you are entertaining guests, the results will be the same…happiness. By the way, have you been to Babbit’s Sandwiches and Grill yet? It’s UNBELIEVABLE! In case you haven’t, we brought you a little story about the owner, Rob Tabeek. His funny, every-man-from-the-neighborhood personality belies the nuanced flavors and expert cooking techniques utilized to bring you both familiar and exotic dishes alike. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of a particular blend of spices or the taste of food similar to the way “mom used to make it” can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. Speaking of childhoods, and since this month is Halloween, we wanted to let you know that it’s not only children who get to transform what they are wearing into something new and exciting. Have a quick read about how Michelle Gabriel (Jules Fine Jewelry in Towaco) works with you to take your old, worn-out jewelry and turn it into something new and fresh that you can’t wait to wear. Now go get your costumes, capes, masks, and candy bags ready because we will all be out there soon enough, passing each other on front door steps and on sidewalks as we allow ourselves to be kids once again. Just remember, when you see the honor-system bowl of candy on the steps….leave me one! PHILLIP BARONE, PUBLISHER @ WAY N E L I F E S T Y L E M A G

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EDITOR

Don Seaman | don.seaman@citylifestyle.com AD DESIGNER

Mary Albers LAYOUT DESIGNER

Kelsi Southard SOCIAL MEDIA COOR DINATOR

Lindsay Bernero | lindsay1833@yahoo.com CONTR IBUTING WR ITER

Don Seaman CONTR IBUTING PHOTOGR APHER S

Steven Wagner, Don Seaman, Phillip Barone

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

Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Wayne Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Wayne area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Wayne Lifestyle™ is gathered from sources considered to be reliable, but the

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

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

14 Pumpkin Madness

Lifestyle Letter

Tips For Carving The Perfect Halloween Pumpkin From The Jack O’lantern

City Scene

Professionals At Blaze

Business Monthly

Local Experiences

Our Town

Hot Spot

FO O D + B EV ER AGE

Must See

FO O D + B EV ER AGE

Fashion Forward

How Alligators, Fantasy Hockey, And An Easygoing Attitude Helped To Create A

Events

Sandwich Guru

Culinary Creations

18 Journey of a Lifetime

Viaggio’s James Beard Nominee Robbie Felice Brings A World Of Culinary Experience To Wayne

26 In Rob We Trust

32 Jewelry, Reimagined

Transform Your Old Jewelry Into Something You Can’t Wait To Wear

O N T H E C OV E R

Photography: Steven Wagner - wagnerphotografx.com Enjoy Fine Cuisine From Innovative Restaurateur & Award Winning Chef Robbie Felice At Viaggio. This is What Food Is Supposed To Be Like!

HO ME + DES I GN

ST YLE + B E AU TY

FO O D + B E V E R AG E

O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

DON SEAMAN

PHILLIP BARONE

1: Congratulations to the winner of our “Favorite Dog” poll from the August issue - Bubbles! 2: The Original Pancake House In West Caldwell Really Stepped Up Their Breakfast Game. 3: Thank You Divorce Dynasty For Inviting Us To Your Fabulous Event. 4: Justine Schepis Always Makes Us Smile! 5: We Found Our Favorite Childhood Halloween Record...From 1975! 6: Too Cute!

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O C TO B E R 2 0 2 2

business monthly

Leaving your employer? Understand your 401(k) options.

A round-up of exciting news from local businesses.

At Edward Jones, we can explain options for your 401(k), including leaving the money in your former employee’s plan, moving it to a new employer’s plan, rolling it over to an Individual Retirement Account (IRA) or cashing out the account subject to tax consequences. To learn more, call today.

Babbit's First Anniversary Celebration Come to Babbit's (28 Route 46 in Pine Brook) where they'll be celebrating their first anniversary on October 19th from 4-8pm. If you've never seen anyone cook a whole alligator, here's your chance! For more information, go to @eatbabbits on Instagram or Facebook.

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My Time...

Boofest and Fall Frolic The Wayne YMCA will be hosting a Boofest and Fall Frolic on Saturday, October 22nd from 11am-3pm at the Wayne YMCA (1 Pike Place, Wayne). There will be hayrides, a pumpkin patch, inflatables, a bubble garden, carnival games, crafts, candy, food trucks, and more!

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O C TO B E R 2 0 2 2

local experiences The best places and things to do in our area.

Our area certainly has its fair share of restaurants, from casual to high-end. Everybody has their favorite go-to place for a nice dinner, or even the best pizza or burger spot. But what about those times where you simply want to sit down and relax with a nice drink somewhere? Here are some ideas for when the swizzle stick is more important than that sizzling steak. We even have a brewery and distillery as next-door neighbors when you just can't decide!

St ylish & Upscale Foodie Establishments 7 TR IBESMEN BR EWER Y: Join the Tribe where you can relax inside in their Taproom or outside in our Beer Garden with a uniquely local, handcrafted beer. 1151 NJ-23 , Wayne JER SEY SPIR ITS DISTILLING COMPANY: Jersey Spirits is a TRUE craft distillery that creates ultra premium small batch spirits right in Fairfield, NJ. 1275 Bloomfield Ave. Building 7 Unit 40B, Fairfield MAGNIFY BR EWING COMPANY: Magnify Brewing Company offers a range of craft beers, including Hoppy, Saison, Sour, Stout, Lager - even a craft hard seltzer! 1275 Bloomfield Ave 40c, Fairfield THIR TY3 : Reminiscent of a cozy Prohibition Era speakeasy, Thirty3 is the place to be if you are looking for an intimate nightlife experience, hidden away under Rails Steakhouse. 10 Whitehall Road, Towaco FIVE 13 LIQUOR LOUNGE: Five 13 Liquor Lounge is the new local hot spot. Its ultra-modern, sophisticated, yet intimate design creates the perfect atmosphere to get together with friends and family, 794 Franklin Avenue, Franklin Lakes

October 27th is National American Beer Day

Scan for more photos and the full list.

Want to recommend a local experience? Scan the QR code and message us on Instagram.

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Pumpkin Madness

Tips for carving the perfect Halloween pumpkin from the Jack O’Lantern professionals at Blaze ARTICLE BY DON SEAMAN | PHOTOGRAPHY PROVIDED BY BLAZE

O UR TOWN | HOM E + D ESI GN

Now that there’s a touch of autumn in the air, pumpkins begin to infiltrate the home, and not just the influx of pumpkin spice into everything. Naturally, this also means that many of us will find ourselves faced with the challenge of carving this year’s perfect pumpkin. So for some tips, we went to the experts in the field, the pumpkin carvers at The Great Jack O’Lantern Blaze, the annual pumpkin extravaganza held up in Croton-on-Hudson, NY. Historic Hudson Valley’s Rob Schweitzer gave us some advice. FIRST OFF, HOW DO YOU MANAGE TO CARVE ALL OF THE THOUSANDS OF PUMPKINS YOU HAVE ON DISPLAY AT BLAZE? We have a small team of dedicated and passionate pumpkin artists, assisted by a team who scoop and prep the pumpkins for carving. Pumpkins are replaced on a weekly basis, or sooner if they are showing signs of decay. DO YOU HAVE TO CONSTANTLY ROTATE OUT PUMPKINS AS THEY SHOW SIGNS OF AGE? Yes, we evaluate the state of the pumpkins before each Blaze night. We replace any pumpkin that shows signs of dehydration, shriveling, or being chomped by critters so Blaze stays fresh every night. WHAT ARE THE THINGS TO LOOK FOR WHEN CHOOSING A GOOD PUMPKIN TO CARVE? First, pick a pumpkin that is without bruises, is evenly colored, and isn’t moldy or rotten. Once you have your pumpkin, check the bottom for rot and tap gently to hear a firm, hollow sound. The lighter the pumpkin’s skin, the softer the pumpkin will be, making it easier to carve. However, be aware that lighter-skinned pumpkins may not last as long post-carving. Choose a pumpkin with a smooth, flat face, with few shallow ridges. Always remember, never carry your pumpkin by the stem!

WHAT ADVICE DO YOU HAVE FOR PEOPLE WHO CARVE THEIR OWN PUMPKINS? After you pick the perfect pumpkin, you’ll want to prep it. Start by washing and drying the pumpkin, and then cut a hole in the bottom to scoop out the guts. Scrape the inside flesh clean and smooth until it’s approximately one-inch thick. Transfer your pattern onto the chosen side or draw your pattern directly onto the pumpkin. Then you can start carving your pumpkin using the carve-out method which is the traditional method of pumpkin carving. Holding your cutting tool perpendicular to the surface, start cutting with gentle sawing motions in the middle and work your way out. To keep your pumpkin structurally sound, leave the large areas to cut out for last, and cut them into smaller pieces for easier removal. If you’re working on corners or if you’re changing directions, remove the carving tool then reinsert it in the new direction. If there are any pieces that are difficult to remove, try to push them out towards you from the inside instead of poking them. To fine-tune your design, put a candle in the pumpkin, turn out the lights and make the final adjustments. Once you finish the carving, wash the pumpkin under cold water and cut a vent or chimney in the back top of the pumpkin. Then display it for everyone to see! WHAT’S THE SECRET TO KEEPING PUMPKINS FRESH AFTER YOU’VE CARVED THEM? In order to prevent shriveling or dehydration, some people like to coat all the cut areas with petroleum jelly or commercially available pumpkin preservatives and keep the pumpkin wrapped in plastic in a cool location when it’s not on display. HOW DO YOU KEEP ANIMALS FROM EATING THEM ONCE YOU PUT THEM OUTSIDE? One of the best ways we have found to deter animals from ruining your pumpkin creation is to spray the pumpkins with commercially available hinders, garlic spray, or hot pepper. If you get a haircut, keep the clippings because sprinkling the area with human hair also helps!

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Journey Of

a Lifetime Viaggio’s James Beard Nominee Robbie Felice Brings A World of Culinary Experience to Wayne

Imagine the breathless anticipation that you feel watching a world-class athlete competing at the Olympics as they deliver a historically flawless performance. Words can’t capture the moment, the artistry, the skill, the training, the everything that went into this moment. Now imagine all of those emotions, only the payoff isn’t for your eyes. It’s on your plate. That’s what happens at Viaggio. Chef-owner Robbie Felice gives off a rock star vibe, the passion for what he does dripping off every word. But it comes with a wellearned pedigree, like the Beatles honing their skills in the clubs of Hamburg before becoming a culture-changing force.

ARTICLE BY DON SEAMAN PHOTOGRAPHY BY STEVEN WAGNER

H OT SP OT | FOOD + BEV E RAGE

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

After graduation from the Culinary Institute of America, Robbie began criss-crossing the globe at major Michelin-starred restaurants in NYC, Las Vegas, the Netherlands, Belgium, the UK, France, Italy, and Spain. Along the way, he was included in North Jersey’s 2017 “People to Watch” list, along with people like Yoenis Cespedes of the NY Mets, John Degnan (Chairman of the Port Authority), Cardinal Joseph Tobin of Newark, and future NJ Governor Phil Murphy. Although they’d approached him, Bravo ultimately decided that he was simply too young to be on Bravo’s “Top Chef”. Now, he might just be too good. In 2016, he took a big career risk. He was working in a 2-Michelin star restaurant in Manhattan that simply wasn’t working him hard enough. “I was looking to get into one of those hard kitchens that really beat you up and turn you into a really good chef and a good businessperson. Their chef at the time told me that if you leave, this could ruin your career. I told him that was a chance I was willing to take.” This is not a man who takes the safe route for his passion. Afterwards, as he was in LA interviewing in top restaurants there, Robbie received a text from his father, also a chef, who simply said “Rest up.” He knew what that meant. Sure enough, Joe Felice had signed a deal for a space in a strip mall in his hometown of Wayne. It was far from the food meccas that he’d grown in, but it would be his own. Robbie came home and Viaggio was born. Within two years, it was named one of New Jersey’s Top 30 Restaurants, earning a 3 ½ star review from the Bergen Record, their highest rating in nine years. His success led him to open Osteria Cresceno in Westwood. After only five months, Osteria joined Viaggio on that list.

H OT SP OT | FOOD + BEV E RAGE

Viaggio literally means “the journey.” It comprehensively sums up his professional path, traveling the globe and becoming the world-class, James Beard nominated chef he is today. (To read more of his accolades, go to viaggioristorante.com/our-story/) Now, he’s continuing that culinary journey, opening pop-up speakeasy-style pastaRAMEN restaurants across the country. He’s stunned that he’s integrated Asian food into his repertoire, but it’s part of his odyssey. A bigger surprise might be his passion for Dutch food. “Holland was my main base for quite a while in Europe. They’re so passionate about their food. There’s definitely a lot of inspiration there. It was mind blowing. Biting into a strawberry there is a life-changing experience.” That’s also why he took the time from his busy schedule for a rooftop event in Brooklyn to cook with Tala Bashmi, named Best Female Chef for the Middle East and North Africa’s 50 Best Restaurants 2022. Seeing what people around the world are doing in their kitchens inspires him further. But Viaggio remains his home base. So what do you do with a trove of undiscovered diamonds right at your doorstep, or finding that Shakespeare reincarnated is in town, writing new plays with a local theater troupe? You run out and grab a bucket, buy a ticket, and claim your share of history and riches. In this case, you reserve a table where you can experience authentic rustic Italian cooking 4,000 miles closer to home. Don’t wait — soon enough, culinary enthusiasts from around the world might begin to make their own journey to see what authentic Wayne cooking is all about. And Robbie, in this simple shopping center, will be ready to make their viaggio an inspired one. Viaggio is located at 1055 Hamburg Turnpike in Wayne.

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

H OT SP OT | FOOD + BEV E RAGE

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In Rob We Trust ARTICLE BY DON SEAMAN | PHOTOGRAPHY BY PHILLIP BARONE, DON SEAMAN

How alligators, fantasy hockey, and an easygoing attitude helped to create a sandwich guru

M UST SE E | FOOD + BEV E RAGE

Rob (r) with his very first employee, Chris

Usually, the word “okay” is reserved for something average. It’s something that meets standards satisfactorily, nothing beyond. In Rob Tabeek’s vocabulary, it means far more. It means trust. His shop, Babbit’s (in Pine Brook), has a following. Almost a cult-like following, actually. People come in extremely regularly for Rob’s cooking, many of them multiple times a day. “If you did everything like everybody else, you’re just another guy. And I don’t want to be that guy,” Rob admits. “Who’s cooking roast beef for 24 hours? I do. You buy good quality ingredients, don’t screw it up, don’t over or under cook it, that’s what it’s about. I don’t keep secrets about cooking, but what makes the difference is that I can give my recipe, but nobody’s going to do the same things I do to get there. It’s about technique and taking care to put in the best possible ingredients. That’s why you can follow a recipe exactly and your food still won’t come out the same at home.”

The bottom line is that Rob just wants to make people happy. That’s why he pours his heart and soul into Babbit’s. He’d been in fine dining in hotels and country clubs. He did vocational training and teaching. But it wasn’t feeding his own soul. He cashed it all in to do things his way and to create the happiness with his food that he knew he could. His confidence in his abilities paid off. And it’s allowed him to expand beyond the typical sandwich fare you’d get anywhere else. Things like camel, wild boar, elk, and even kangaroo have graced his specials menu. “It’s only weird because it’s not from around here. You eat what you have available. That’s why it’s not unusual to eat gator if you’re from New Orleans. It’s what they have there, it’s just normal. I give people a food window to the rest of the world.” This is a NJ man who knows a thing or two about native foods. On his left arm is a tattoo of Taylor Ham. In New Orleans, that would be weird. CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

“If you did everything like everybody else, you’re just another guy. And I don’t want to be that guy,” Why serve exotic foods? Basically the challenge to see if he could. “I had a few friends who all had great business minds telling me that I shouldn’t try to get too fancy with that stuff. So I established myself with all of the usual fare, but with my twist on things. Nothing crazy. Then someone said ‘oh, if you serve alligator, you think anybody’s going to come?’ But then I had a friend in a fantasy hockey league who called his team ‘Alligator Po’Boy’ and one day I made them alligator po’boys, and they all couldn’t wait to try them. Suddenly people were willing to try it when they came in again since they already trusted my cooking.

M UST SE E | FOOD + BEV E RAGE

So the grilled kangaroo loin with sweet potato and arugula sold out in two days. It may be an unfamiliar food, but in his hands — and kitchen — it won’t seem weird at all. The vast majority of the food you’ll find at Babbit’s will be familiar, although they’ll likely rank with the best version you’ve ever had. For a lot of his customers, they come in not knowing what they want other than a vague “something with chicken”. They trust his talents. They’ll ask him to surprise them, and he always finds a way. For Rob, that’s okay. Because here, “okay” is sublime. To eat at Babbitt’s (well, carry out), go to 28 Route 46 in Pine Brook (in the Bonefish Grill strip mall), any day but Sunday. www.eatbabbits.com

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

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We Treat Your Pet Like They’re One Of Our Family

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CERTIFIED Dog Grooming Cat Grooming Mother and Daughter Team Alexandra and Ann Marie

Complimentary HOMEMADE Dog Treat with Every Groom (862) 228-4300 beautifiedbreeds.com @beautifiedbreeds 583 Newark Pompton Turnpike Pequannock Township, NJ 07444

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Call 973.303.6112 Find Your Future Live Your Dreams!

Jules Fine Jewelry at Rails in Towaco Crossing

STRATEGIC FRANCHISE CONSULTANTS Kevin Doyle

Franchise Consultant

kevin@sfcnj.com www.sfcnj.com

8 Whitehall Road, Montville, New Jersey (973) 808-1515 w w w. j u l e s f i n e j e w e l r y. c o m

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

JEWELRY, REIMAGINED Transform Your Old Jewelry Into Something You Can’t Wait To Wear ARTICLE BY DON SEAMAN | PHOTOGRAPHY BY STEVE WAGNER

Let’s face it, we all have jewelry that we never wear. Fashion and styles change. Maybe you loved it once and got sick of it. Or it’s something that reminds you of something (or someone) you’d rather not remember, or maybe you inherited a relative’s collection that’s just not your style but feel guilty about selling it — or simply getting rid of it. So it all sits in a box, gathering dust. What if you could change that dust to joy? Consider it the ultimate in upcycling. Necklaces can be turned into rings. Bracelets into earrings. Gold can be reused. Stones can be reset. What was once “unwearable” can now be a stunning piece of custom jewelry. “My biggest pet peeve is when people have jewelry they’re not wearing, it stays inside their jewelry box, saying ‘it was my grandmother’s.’ Leaving it in a safety deposit box isn’t honoring the person who gave it to them,” says Michelle Gabriel of Jules Fine Jewelry. “You can take those pieces that are outdated and make them fashionable and current.”

FASH ION F OR WA R D | STYLE + BE AUTY

Because of her own lifelong passion for jewelry and how it can create lasting joy, it’s not as simple as “what can I make out of this?” Michelle first works with her clients to get to know them, what their style is, and what they’re looking for. It becomes art when she imbues a bit of a person’s history in what she creates. “Jewelry should be a reflection of you, your personality, and your life,” Michelle explains. “Each piece should retain a special memory that makes you smile.” Once she gets down to work on a piece, it’s nearly a surgical process as stones are carefully removed by hand, laid out, and inspected. She’ll see what she has to work with and how things can be reused. Sketches are drawn and then she'll use CAD designs, molds, videos, pictures, and various creative tools to reinvent the piece with the client’s vision in mind. But many times, the vision is her own. Michelle opened her first jewelry shop in 1999, so she’s got a long history of creating beautiful custom designs — and a lifetime of seeing others’. In the end, you’ll have something new and beautiful that brings you joy. More importantly, you'll have something you’ll actually wear. Those memories that you have stored in a box do nothing to feed your soul. In the hands of a skilled specialist like Michelle, you’ll have reasons to love your jewelry all over again. To consult with Michelle about giving your jewelry a makeover, call 973-808-1515 or visit Jules Fine Jewelry, located next to Rails Steakhouse at 8 Whitehall Road in Towaco.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

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The Social Media Content Manager Your Fashion or Food Business Needs Reels Blogs Reviews & More Call Mr. Sunshine Joe Rude Wayne, New Jersey 07470 (973) 826-0110 | paneltheearth.com

Thinking Of Selling? First Impressions Are Everything Safe & Effective External Cleaning

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Follow On Instagram @lindsays_lookbook Lindsay1833@yahoo.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

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events

A curated selection of the most intriguing upcoming events in our area. SEPTEMBER 16TH - NOVEMBER 20T H

The Great Jack O'Lantern Blaze

Senior Living

VA N C O RT L A NDT MA NO R 5 2 5 S R I V E R S I DE , C R OTO N-O N H UDS O N, NY | 7 :30 P M Meander through an 18th-century landscape and discover a breathtaking display of more than 7,000 illuminated jack o’ lanterns—all designed and handcarved on site by their team of artisans. New for 2022, watch their animated “Jack” Smith Shop in action and keep an eye out for glowing bees. Complete with synchronized lighting and an original soundtrack, this one-of-a-kind event is not to be missed! Event runs from 9/16-11/20. OCTOBER 2ND

Caldwell Street Fair

GORGEOUS COMMUNITY. VIBRANT LIFESTYLE. CHOICE AND INDEPENDENCE. At Brightview, upscale apartments, amenities, and gourmet dining combine with opportunities for lifelong learning, wellness, and recreation to inspire and entertain. Residents enjoy the freedom to explore new interests, unwind with daily happy hours in our pub, relax in our outdoor spaces – anything and everything that brings them joy. Most of all, Brightview provides expert assistance and care you can count on as needs change, right here at home.

EVE N TS

B LO O MF I E L D AV E NUE , CA L DWE L L | 1 2:0 0 P M The Caldwell Street Fair is a great way to immerse yourself in the community! Run by the Rotary Club of the Caldwells and the Kiwanis Club of Caldwell-West Essex, come join them Sunday, October 2nd (12 - 5 pm), in the middle of town on Bloomfield Avenue. Over 30,000 attendees, 50/50 raffles, arts and crafts, kids rides, unique vendor booths, wide variety of food and spirits! OCTOBER 28TH

Boys and Girls Clubs of Northwest NJ Halloween Ball

WE ST MO UNT C O UNT RY C LUB , 7 28 R I F L E CA MP RD, WO O DL A ND PA R K | 7 :0 0 P M Halloween is the perfect time for the community to come together to support a very important cause; to enable all young people, especially those who need them most, to reach their full potential as productive, caring, and responsible citizens. The event includes fine dining, wickedly delicious drinks, a silent auction, live entertainment & dancing. Costumes are encouraged...if you dare!

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THE HYPE We’ll always put your needs first. Just like you do for your loved ones. Protecting your family’s financial future is our top priority. Get in touch with me to learn how you can put your love into action for them.

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S H O P

Performance Tuning - Maintenance High End Rental - Detailing Wraps - Ceramic Coating

536 Alps Rd. | 973-706-7196 G E R M A N M O T O R S N E W J E R S E Y. C O M

BV German_Motors OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / WAY N E

It ’s Pumpkin Bread Season THE PERFECT RECIPE FOR SOME AUTUMN COMFORT

INGREDIENTS • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1 1/2 teaspoon ground cinnamon • 1 teaspoon nutmeg • 1/2 teaspoon ginger • 1 teaspoon salt • 1 1/2 cups canned pumpkin • 1 1/2 cups sugar • 2 teaspoon vanilla extract • 1/2 cup vegetable oil or canola oil • 1/2 cup melted butter • 2 eggs DIRECTIONS 1. Preheat the oven to 350 degrees. 2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside. 3. Combine the oil, butter, and vanilla in a liquid measuring cup. 4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined. 5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy. 6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended. 7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal. 8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

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

ARTICLE BY DON SEAMAN

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Schedule your Annual Mammogram

Being a woman and getting older are the main risk factors for breast cancer, but not the only ones. Knowing your risks, as well as having regular mammograms, can help find breast cancer at an early stage, when treatment is most successful. Don’t wait, book your mammogram online, or call 844-343-3540