TO THE BAT CAVE!
Joe D’Angeli is a modern day ‘Bat Man’
NaaiaJos offers fashionable, confidence-boosting clothing
North Bergen teacher and SNL regular Robert Bannon leaves nothing ‘Unfinished’
Pour these at your safe spring soirees
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Publishers
Early SPRING 2021
Steven & Sharon Goldstein
PUBLISHERS
Sharon & Steven Goldstein
Associate Publisher Br andon Goldstein
ASSOCIATE PUBLISHER
Brandon Goldstein
Editorial Director
Jessica Humphrey-Cintineo
EDITORIAL DIRECTOR
Jessica Humphrey-Cintineo
Design Director
CREATIVE DIRECTOR
Jessica LaPlaca-Br uno
Suzanne Giovanna Barr
Fashion Director
FASHION DIRECTOR
Candace Kr istin
Candace Kristin
PHOTOGRAPHERS
Bob Carey
Larry Joseph
Photographer Nick Gagliano
Contributing Writers
CONTRIBUTING WRITERS
Ron Ber gamini
Sheila M Clancy, MS, CHES
Kevin Czerwinski
Tar a DeLorenzo
Richard Posluszny
Tara DeLorenzo
Michelle DeSantis
Kristin Favaloro
Jess Ford
Kimberly Redmond
Kr istin Favaloro
Brianna Ruback
Tr acy Flaher ty, CHHC
Megan Montemarano
Br andon Goldstein
Brandon Goldstein
Dr. Michael Gross
Richard Posluszny
Dr. Michael Gross
Soneca Guadara
Soneca Guadar a Tar a Ippolito-Lafontant
Stefanie Sears
Mar ilyn Katzman
Richard Posluszny
Kimber ly Redmond
Mar y Ann Treger
Michele Weinstein
Bergen County The Magazine is published six times a year. Mail all editorial and advertising materials to 297-101 Kinderkamack Road, Suite 135, Oradell, NJ 07649 or email materials to steven@bcthemag.com.
For advertising and information, please call (201) 694-5196 or (201) 265-2286.
For subscription information or to contact us, go to www.bcthemag.com.
Bergen County The Magazine is published six times a year
Mail all editor ial and adver tising mater ials to 297-101 Kinder kamack Road, Suite 135, Oradell, NJ 07649 or email mater ials to steven@bcthemag com
Copyright 2021. All materials are the property of Bergen County The Magazine, LLC and may not be copied or reproduced without written consent from the publishers.
For adver tising and infor mation, please call (201) 694-5197 or (201) 694-5196 For subscr iption infor mation or to contact us , go to www bcthemag com
Copyr ight 2020 All mater ials are the proper ty of Ber gen County The Magazine, LLC and may not be copied or reproduced without wr itten consent from the publisher s
follow us @ bcthemag
Jessica Humphrey-Cintineo
There are days (or sadly years; I’m looking at you, 2020) when the walls really do feel like they’re closing in. Riddled with needs, obligations, expectations and commitments, you wonder how or, more importantly, if you can keep it all together.
This past year has felt a lot like that. At the time of writing this letter, it has been exactly a full year since the World Health Organization declared the coronavirus a pandemic following weeks of community spread from China to the rest of the world. One whole year filled with government shutdowns; struggles to find toilet paper, hand sanitizer and Lysol spray, among other things; staying home; social distancing; and masking. A year of struggling to mitigate the spread while finding food, protection, reassurance and our sanity.
According to the Centers for Disease Control and Prevention, as of March 11, the exact year mark of the World Health Organization’s declaration, 21.1 percent of New Jerseyans have received at least one dose of the COVID-19 vaccine and 10.6 percent of New Jerseyans are fully vaccinated of the 8,882,190 population. For many, one of the brightest beacons of hope has been the COVID-19 vaccine.
While the vaccine may offer a return to a semblance of normalcy, spring offers us the chance to celebrate the rebirth – of our new selves, of our newly categorized priorities, of our resilience. In this issue, we’re highlighting some Bergen County residents that are doing just that – celebrating how far they’ve come.
Inside, you’ll meet North Bergen history teacher and SNL regular Robert Bannon. Featured in ‘A Jack Of All Trades,’ you’ll learn how Bannon is leaving nothing unfinished. In fact, ‘Unfinished Business’ is the title of his soon-tobe released debut album. Talk about chasing your dreams.
You’ll also be introduced to Joe D’Angeli, the modern day ‘Bat Man,’ who owns and operates The Wildlife Conservation and Education Center, also known as The Bat Cave, in Garfield. While the pandemic has been crushing at times for non-profits, such as Angeli’s, he has had some small victories this year. Read all about it in ‘To The Bat Cave!’
Former ‘Dreamer’-turned-restauranteur Lizeth Morales is yet another Bergen County resident that turned lemons into lemonade. The Garfield resident opened her first Peruvian eatery in 2012 and her second in 2017 yet dreamed of more. While COVID-19 caused many restaurants to close, Morales was determined to do the opposite, and she did. Flip on to learn more.
It’s our hope that these stories, these pages, this season eases your burden and provides you with clarity.
Sending you love and virtual hugs, follow us @ bcthemag
7 E m e r g e n c y D e p a r t m e n t
n I m a g i n g a n d
l a b o r a t o r y s e r v i c e s
n Va l l e y M e d i c a l G r o u p o f f i c e s
n S a m e - d a y w a l k - i n c a r e
n C a r d i a c , p u l m o n a r y, a n d
p h y s i c a l r e h a b i l i t a t i o n
n Va l l e y M e d i c a l G r o u p t e l e m e d i c i n e a p p o i n t m e n t s
n O n l i n e u r g e n t c a r e
n Va l l e y H o m e C a r e
n D i s p a t c h H e a l t h
o n - d e m a n d u r g e n t c a r e
12 nonprofit spotlight
HOPE FOR CHILDREN PROVIDES
A SPARK OF HOPE TO FAMILIES FACING DARK TIMES
22 art
INFLUENCED BY NORTH JERSEY, RUSSO WRITES WHAT WE KNOWS
52 fashion EMPOWERING MOVEMENT
72 the sports doctor WHAT IS SPORTS MEDICINE?
76 auto
THE ALL-NEW CHEVROLET CORVETTE
It’s A Revolution; Not An Evolution
82 escapes
TRENDING VACATION HABITS IN 2021
88 eats
FORMER ‘DREAMER’-TURNED-RESTAURATEUR CARRIES ON FAMILY LEGACY
92 restaurant guide
A RESOURCE FOR YOUR DINING PLEASURE
98 last laugh HOW TO SPOT THE HYPO(CRITE)
For the past three decades, a Ramseybased non-profit organization has been doing whatever it can to give a tiny spark of hope to families facing dark times.
By Kimberly Redmond
That small sliver of optimism is born from an unlikely place, a research laboratory at Columbia University Irving Medical Center. There, researchers work tirelessly to find better treatments and cures for a wide range of neurological and cancer-related conditions effecting children.
Much of the activity at the Colleen Giblin Research Laboratories is funded by the Hope for Children Foundation, a non-profit launched by the late Paul and Vicki Giblin in 1986 after their fouryear-old daughter, Colleen, died from an inoperable brain tumor.
Meg Minassian, the organization’s longtime executive director, said, “We’re all about research, but that can be a tough sell.”
“Many people want to give a child’s dying wish to go to Disney World,” she said. “We’re the opposite; we want to let those kids go on many vacations in their lifetime.”
“Our goal is to make cures become realities,”
said Meg, adding that their mission stands on the belief that “we can cure illnesses or make a significant difference in the quality of lives.”
“It’s about finding a spark of hope,” she said. “Families need to live in a spirit of hope.”
For Paul and Vicki Giblin, their feeling of hopelessness during the final stages of Colleen’s battle with cancer motivated them to work to spare other families similar anguish.
With that goal in mind, and with support from family, friends, businesses and corporations, including the 1986 Super Bowl Championship New York Giants, they launched the Colleen Giblin Foundation, the first non-profit in the U.S. dedicated solely to funding pediatric research at a major academic medical center.
The money raised helped establish a laboratory in Colleen’s name at Columbia University Irving Medical Center, one of the nation’s leading research hospitals, led by her doctor, Dr. Darryl De Vivo.
Since its founding, over 6,000 donors and volunteers have supported the Hope for Children Foundation, helping it to raise and donate over $7 million for pediatric neurological research. Just a few of the foundation’s noteworthy local supporters include the late author Mary Higgins Clark, enter-
tainer Joe Piscopo, politician William “Pat” Schuber, developer Joseph Sanzari and former NFL stars Harry Carson, Lawrence Taylor and Bruce Harper.
And while there are now many non-profits, grassroots fundraisers and online campaigns aimed at helping kids facing serious medical conditions, the Hope for Children Foundation sets itself apart from the pack.
Funding a laboratory, Meg said, is admittedly less glamorous than covering the cost of a dream vacation, but, she said, “Research can take you places you never dreamed of.”
At the Colleen Giblin Research Laboratories, the team has studied dozens of disorders, including brain cancer, spinal disorders, neuro-metabolic diseases, spinal muscular atrophy, nerve and brain damage, mitochondrial diseases, genetic disorders, AIDS-related complications in children, fetal
exposure to chemical substances and neurological illnesses that present on the autism spectrum.
The lab’s two biggest research breakthroughs involve the GLUT1 deficiency syndrome and spinal muscular atrophy (SMA).
“In 1992, the Giblin Labs first identified GLUT1 with only 100 known cases worldwide. Today approximately 360,000 children have the disease. Through clinical studies and trials, Dr. De Vivo and his team of researchers have found treatments that are more effective and are currently working on a cure which includes gene therapy and is proving to be the hope for children with GLUT1,” Meg said.
Research into SMA – the number one genetic cause of death in infancy – has seen pivotal clinical trials that have resulted in FDA approval of the first effective treatment in 1991. Continued research at the lab and further clinical trials led to two addition-
al treatments approved by the FDA, an oral agent and gene therapeutic.
“All the research that we do is non-proprietary and all the discoveries we have made, we share with the world,” Meg said. “We’re not out there to make money on discoveries. Our mission is to find better treatments and ultimately cures for a host of neurological diseases.”
Meg, whose son, Danny, suffered a debilitating stroke when he was 20 months old that left him with a severe seizure disorder, knows all too well about the importance of hope and need for medical research.
Meg and her husband, Don, were told that Danny would be confined to a wheelchair and would never live a full life.
At age eight, he underwent a life-saving 14-hour brain operation at Columbia University Irving Medical Center, a procedure that helped limit his seizures. Danny, now 33, went on to graduate from school, is working and thriving, something that wouldn’t have been possible without the breakthrough research done by Dr. De Vivo and his research team.
Danny, who is considered to be the organization’s “Poster Man,” is just one of several success stories that they know about, Meg said.
“His work saved my son’s life, has given a better quality of life to Danny and our whole family and to so many other children and their families,” she said.
While locally based, the nonprofit’s reach goes much, much further than Bergen County, Meg believes.
“Research doesn’t have to immediately affect someone you know,” Meg said. “It may affect someone across the world – it’s very broad-based.”
Meg, along with her husband, Donald, have been involved with the organization as volunteers since 1989 because the Mahwah couple believed so deeply in its mission. Six years later, she was named executive director and is the non-profit’s only paid employee.
“We try to limit overhead so donations can go to research,” she said. “We rely on family, friends, volunteers and board members.”
Like most every non-profit, the Hope for Children Foundation has faced fundraising challenges
over the past year due to the COVID-19 pandemic. It has cancelled all in-person events, as well as held off on scheduling future fundraisers for now.
“We’ve endured tough times over the years, especially over the last year, but we have a great group of steadfast supporters,” she said.
In February 2020 – just before the onset of the coronavirus outbreak, the foundation held its signature annual fundraiser event, which Meg said, “helped sustain us throughout the year and meet the needs of the lab.”
As the calendar turned to 2021, the non-profit reached out to its base of donors and received “a great response,” Meg said. Going forward, the Hope for Children Foundation is looking into a few other avenues of fundraising, including hosting a virtual action, she said.
“The reality is, despite what’s happening in the world, research needs to continue,” Meg said. “Children’s diseases aren’t put on hold.”
For more information on The Hope For Children Foundation, visit https://www.hopeforchildrenresearch.org.■
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By Kevin CzerwinsKi
Joe D’Angeli worried for the obvious reasons when the COVID-19 outbreak reached the United States in the late winter of 2020. It was the not so obvious reason, however, that had the Hasbrouck Heights resident most concerned.
D’Angeli, 54, owns and operates The Wildlife Conservation and Education Center in Garfield. While that may not seem like it should be of concern from a COVID-19 standpoint, the center’s nickname – The Bat Cave – did cause some worry.
“My first thought was game over,” D’Angeli said. “When COVID-19 hit, the second word in every story was bats. Obviously things have changed, though. People have become more educated and I think they want to know more about bats now.”
And, if you want to know about bats, what better place to visit than The Bat Cave? D’Angeli has been working with and studying bats for much of his life, the last four years of which have been spent at the Garfield location. While the Center has close to 100 animals of all shapes, sizes and origins, nearly half of them are bats as they represent D’Angeli’s first love.
D’Angeli’s interest in bats dates back to his childhood. He was a big Batman fan as a youngster and that only fueled his interest in these winged creatures.
“My dad was a nightclub/bar owner and I’d go to work with him sometimes,” said D’Angeli, who graduated from New Milford High School. “I must have been about 10 years old one time I went with him and I was standing outside one night and there was this weird creature circling around one of the street lights. My father pointed out that it was a bat chasing the mosquitos that were drawn to the light.
“I thought they were mysterious. They were like birds but they were different. Then when I found out they were mammals, I was intrigued. They are the only true flying mammals. And, of course, I am a Batman freak to begin with so it all tied in.”
D’Angeli, who has also worked at the Van Saun Zoo in Paramus as a zookeeper, took animal behav-
ior classes at New Milford High School but never went to college. Rather, he learned about bats on his own, devouring all the information he could while seeking out experts on the topic. He spoke to and worked with numerous people in the field while spending countless hours in the Bronx Zoo’s World of Darkness.
He read books, listened to lecturers and when he began to stump the experts with his questions and knowledge on bats, D’Angeli decided it was time to go out on his own. Now, he speaks at universities and museums and has a working knowledge of bats that is unequaled in the animal behavior world.
D’Angeli’s original setup was in his Little Ferry home. He housed bats and studied them, obtaining USDA and State licenses to keep the animals in his home. His house burned down in 2005, though, killing all the animals and nearly costing him his life. However, it was through donations that
he was able to rebuild, setting up shop in a Ridgefield Park facility that wasn’t his home. He spent eight years there before moving to Garfield.
“Due to the kindness of others, I was able to rebuild,” D’Angeli said. “Many people, including the Chiller Theater Convention [a horror fan group], helped. I used to go there [the convention] with the bats. The owner held a fundraiser and raised $6,000 for me and my family. We found a new location because I didn’t feel like it was right doing it in my home any more.
“So we decided to get a location and start from the ground up. There were a few generous and gracious zoos from across the United States that donated bats and that was the beginning of a new chapter. Now, you can see all these beautiful animals.”
While the pandemic has been
(Continues on page 20)
I was standing outside one night and there was this weird creature circling around one of the street lights. My father pointed out that it was a bat chasing the mosquitos that were drawn to the light.
crushing at times for non-profits such as D’Angeli’s, he has had some good things happen over the course of the last year. He received his tax-exempt non-profit status, which means that he is now available to apply for grants and donations. D’Angeli has already raised some funds through donations and a few small grants. He is also thinking about hiring a grant writer to help because he is “so busy caring for all the creatures.”
Those creatures are housed in D’Angeli’s 3,250 square-foot facility in Garfield. He is also working on adding an additional 3,000 square feet of working space on the building’s lower level. In addition to the bats and their offspring, D’Angeli has scores of other animals including his latest arrivals, two sloths – he says he is in love with the new female sloth Willow –and a wallaby, whose name is Penelope.
While business hasn’t been booming, it has been steady over the last year. D’Angeli adheres to all the state guidelines and remains a popular spot on the weekends for families looking for something to do.
“The one benefit we have over major metropolitan zoos is that during this weather we can be open because we are completely indoors,” he said. “We’re still at a reduced capacity because of the pandemic, though. We’re normally open from 12-8 p.m. on Fri-
day, Saturday and Sunday but we’ve been so busy I’ve been thinking about going back to being open on Thursdays.
“We sell tickets for every two hours and only sell to a quarter capacity. That’s about 24-25 tickets in two-hour increments. The past five weekends we’ve probably had close to 100 people through the door on any given day. We’re good at disinfecting everything. We take temperatures and insist on masks and safe distancing because we’re not only concerned with visitors but our staff and animal ambassadors as well.”
So if you want to meet some flying foxes and Egyptian fruit bats, head on over to Garfield and visit D’Angeli. He and his animals are always looking for some company.■
In these extraordinary times, hope may be the one thing we all need.
To have hope is to want an outcome that makes our lives better. It can help make a tough situation more bearable, and improve our lives by helping us to envision a better future.
At St. Joseph’s Health, we believe that hope lies within each and every one of us. From our dedicated caregivers and support staff to our community leaders and partners, hope is here. The desire to push on. The will to fight back. And, the understanding that we are all in this together.
We’ve come too far… to only come this far. Let’s finish this, New Jersey!
PATERSON | WAYNE | CEDAR GROVE
Russo had always loved writing, admitting to a secret ambition to become an author when he was a child.
By Kevin Czerwinski
Steven Max Russo has put together a remarkable career in advertising, one that has stretched several decades, reaching from Manhattan to his Morris County home. He’s worked for companies big and small, eventually running his own outfit, Moonlight Advertising, from North Jersey.
While he has enjoyed success in the business world, there was always a creative void that would surface occasionally, barking at him to do more. While Russo, 60, has spent his entire career in a creative position as an advertising executive, he’s quick to point that after a while there are times when the work resembles “muscle memory” – you do it and you do it well but it seems more reflexive than creative.
That led to some creative frustration and the feeling that he had to do more in the way of writing and storytelling. Russo had always loved writing, admitting to a secret ambition to become an author when he was a child.
It took several decades for that creative frustration to push Russo to a point of acting on it. When he did, he was amazed at the results.
“One night I felt compelled to sit at my home computer and I wrote a short story titled ‘Putting in the Work,’” said Russo, who lived in Bergenfield, Demarest and Hackensack as a youngster/young adult. “It was about a young, white-collar criminal who is coerced into helping orchestrate and commit a murder. What the young man finds is that he not only has an aptitude for killing – he actually enjoys it.
“I thought the story was pretty good and that probably would have been the end of it, but shortly after writing it I saw something online about a literary journal called ‘The Rag’ that was looking for material. So almost on a lark, I sent the story in. Unbeknownst
to me, they were working on an issue with a crime/death theme and my story fit right in. A few days later I got an offer for publication and then a contract and then a check. Just like that I was a professional, paid author.”
His novels are gritty, sometimes graphic, and the stories are engaging with enough twists and turns to keep the reader guessing until the last page.
That short story prompted Russo to push his creative boundaries even further. So he set about writing his first novel, “Thieves,” set in Morris County, which was published in November of 2018. His second novel, “The Dead Don’t Sleep” [Editor’s Note: Much of the novel takes place in Hackensack], came out November and a third novel, “The Debt Collector,” isn’t far behind.
Russo said that his North Jersey upbringing and the towns of Bergen, Passaic and Morris counties have influenced him. He writes about places he has been, streets on which he has traveled and the experiences of life in the bedroom communities of the area, all of which add to the authenticity of his work, because it’s easier to “write about what you know and where you’ve been.”
What Russo knows now is that his efforts have been successful.
“I wrote my book and I got an agent but I would still wake up at night thinking what if it was a fluke,” said Russo, who relies on Susan, his wife of 22 years, for proof-
reading and editing. “I thought what if I couldn’t write another one. Can I actually sit down and write another?
“Now, however, I can sometimes sit for five or six hours and write non-stop and it feels like I’ve only been at it for a half hour or 45 minutes,” he continued. “You just get in a zone and everything else flows out of you. I write by the seat of my pants. I envy the people who can plot it out, even a rough outline. I look at that blank screen and I don’t know what’s going to happen until I actually start writing so sometimes it’s frightening.”
While Russo may have the occasional bout of anxiety when he sits down to write, his work causes others to be on the edge of their seats. His novels are gritty, sometimes graphic, and the stories are engaging with enough twists and turns to keep the reader guessing until the last page.
Whether Russo’s work takes him beyond North Jersey and onto a national stage remains to be seen. He is, however, enjoying the ride and isn’t ready for it to end.
“I don’t know where I see this going,” said Russo, who added that he still loves working in advertising. “I’m going to take it one step at a time and hope it evolves into a career.”
Teacher by day, performer by night, Bergen County native Robert Bannon, singer, actor and fifth grade teacher, will be releasing his debut album, Unfinished Business, Spring 2021. Cabaret singer, host of YouTube and Facebook’s Quarantine, Cabaret and Cocktails and actor, Bannon has inspired his album after his own experience as a performer, as unexpected complications had paused his performing career as a child. But now, he is determined to go after his dream with Unfinished Business. This debut album features duets with Grammy Nominee Jane Monheit and recording artist Loren Smith and consists of two original songs and 11 classics, including his album’s first single, Bett Midler’s “From a Distance.”
Bannon knew at a young age that he wanted to be a performer, and around the fifth grade, he asked his parents to enroll him in singing lessons.
“Like all good Jersey parents, they took me to the Bergen Mall,” Bannon said. “There was a dance studio in between a pizzeria and a Chinese restaurant, and they enrolled me in musical theater class, and I started doing the plays in elementary school. It moved so fast at that time that the teachers were saying to audition in New York, and by 13 I was in the first musical theater class at Juilliard’s school for kids [Juilliard’s Preparatory Division]. It was something that came out of nowhere.”
Chronic lyme disease and meningitis prevented him from pursuing musical theater in high school, as it made it so he was out of school often until he switched to home schooling. From there, he changed direction and went to college
By Tara DeLorenzo
to become a teacher, but he took jobs around the arts, working at places such as John Arms in Englewood, which is now the Bergen Performing Arts Center.
Bannon dedicated his time to teaching, earning a master’s degree and principal license and, after a decade of teaching, felt like he needed to be doing something to help him have a life after 3 o’clock.
“Someone asked me, ‘What do you like to do for you?’ and I didn’t have an answer,” Bannon said. “So I talked to my brother, and he said, ‘You sing; you used to act,’ and I like to think as big as I can, so instead of just going to the local theater company, I thought, ‘Why don’t I learn more?’ So I started taking voice lessons with Matt Gould and Griffin Matthews – they wrote musicals and they wrote a
song for my album – and I went to William Esper Conservatory in New York City for a two-year acting program because I just felt like it was something I had never really finished.”
And with that, the idea of Unfinished Business was also born.
“I always thought I was done with performing and that I wasn’t going to do it anymore. The story about Unfinished Business is everyone has something they feel like they should’ve done, and I’m such a strong believer that there’s something in all of us we wished we could do or we’re supposed to do, and we’re too afraid to do it,” he said. “The story of Unfinished Business I’m trying to tell is that for everybody there’s something that they’re scared to do or wish they can do, and we don’t have to be afraid. I hope that’s the lesson in my own personal experience because, at 18, I didn’t have the guts to do it. But I got back to it just because I felt like I missed it, and it was what I felt like I was missing in my life.”
The idea for the album started in November in 2019 after Bannon did a show at 54 Below in New York. To start production, they were scheduled to go to the studio in March, but the global pandemic altered their plans. Bannon bought studio equipment, and he and producer, cabaret star and founder of LML Music Lee Lessack found musicians who were able to record the album from home.
“I’m lucky that the people helping me with it were so on board with it through Zoom and online,” he said. “We had the time, and it was a blessing because it kept me going and allowed me to be artistic. It’s really hard and heartbreaking to hear about so many musicians and actors and others who haven’t been to work, and I’m lucky my day job as a teacher allows me to have the opportunity that after 3 o’clock; I can get off Google Hangouts with the kids to be able to jump into this hat and be an artist.”
Unfinished Business is varied in its selection of genres, including songs from Frank Sinatra, Johnny Mercer and Whitney Houston, as well as an R&B medley. In fact, his first single, Bette Midler’s “From A Distance,” wasn’t originally going to be on the
(Continues on page 32)
album, but because of the pandemic, it felt like a perfect addition. The single’s music video can be found on YouTube.
“We literally were just talking about how we were doing this all from a distance, and it just fit,” Bannon said. “And being able to do the music video and the video hitting 40K views, which had a lot of help from my family and friends, is just music that speaks to me.”
When the album comes out, Bannon is planning to do a virtual concert, and with his story, he hopes other people find inspiration to pursue their own unfinished business.
“When the world opens again, I hope I can take this live and play it for people. I was supposed to
do a show in Teaneck at the Debonair Music Hall, which used to be Mexicali Blues before quarantine. I have to bring the show back to my home in New Jersey – I would love to do it for everyone and just to take the band that put the album together and would love to be able to tell my story and do the album live,” he said. “Putting the album out makes me very nervous. It feels very vulnerable. Music is so open to people’s opinions. I’m really excited we did it though. I’m excited we had this idea last November, and through this time, through this quarantine, and through schools closing and not being able to be around people and our families, we were able to communicate and put this out. I’m just so happy and grateful that we followed through. I’m
really ready to put it out and then let life surprise me and see what happens.”
In addition to making an album, Bannon and Lessack started Quarantine, Cabaret and Cocktails, a weekly live stream on Facebook and YouTube, which has featured Broadway stars such as Lea Salonga, Chita Rivera, Adam Pascal and Shoshana Bean and has reunited Broadway casts of shows like Frozen, Aladdin and Mrs. Doubtfire. This Broadway Case Reunion Series will also feature Hadestown and Dear Evan Hansen.
“We’ve reached out to all of our friends, and now we’re trying to be a place where people can come during quarantine and talk about their projects, their virtual concerts, their songs they’re putting out and reunite people who haven’t been able to see each other, and we’ve reached out a whole group of people who have no idea who we are, so it’s been another blessing during this quarantine,” Bannon said. “I can’t sit still for more than five minutes. It keeps me busy… I really admire people who are ac-
tors and singers and have made this their life, so to be able to talk to somebody about their process and the work that they do. I’m just such a fan of show business and art, and I want to pick their brains and it’s been a fun project and such a blessing in this.”
Bannon also has been pursuing acting and most notably has been featured as a actor on Saturday Night Live. The first sketch he appeared on was “A Message from the TSA.”
“I got an email about 4 years ago from a casting director, and they asked me to send a picture. I thought it was spam, so I Googled the name, and it was actually a casting director. So, I sent a picture and she said, ‘I’m sorry we can’t use you, we’re looking for someone with their head shaved,’ and I said to her, ‘If I shave my head, can I be on Saturday Night Live?’ She asked me if I was kidding, and I told her, ‘I’ll go to Supercuts right now and shave my head if I can be on the show.’ I grew up watching the show, and she said, ‘Okay,’” Bannon said. “And so, I went to Supercuts, shaved my head and
RICHARD
WINTERS, MD
the first sketch was called ‘A Message from the TSA.’ And now, they’ve been calling me for the last 4 years. Sometimes it’s small roles amongst a group of people like a reporter at the White House, and sometimes I get to do more, like the sketch ‘Electric Shoes.’ I played the guitar next to Kenan Thompson, and I get to be a principal role in the show. It’s been a dream come true to be able to just do anything there. I’d sweep the floor to be there. I grew up with that show, so it’s been a real fun trip to be there.”
He hopes to continue pursuing roles too, in both television and musicals. His dream role, he said, would be one of the bad guys on Law & Order, adding, “I don’t think you can be a New York actor if you don’t do Law & Order.”
And through it all, Bannon credits part of his success on stage and with performing on his teaching
position, a position he loves. In turn too, he hopes his artistic career also helps to inspire his students.
“It’s been funny – before I started doing all of this again, all my social media was private and now on YouTube and Instagram, they find me, and they Google me, and they’ll find videos or follow me, and I don’t really discourage it. It’s all professional, and I hope it inspires them,” he said. “When they ask me questions, I try to tell them about my story and try to tell them to go for what they want and their dreams. I personally think that they do go hand-in-hand. I think a lot of the kids opening a conversation or they see me on Saturday Night Live or hear my music, then they get to open up a conversation with me, and I hope they feel comfortable. I also think that teaching has helped me be comfortable on stage and have a point of view. Those eyeballs watch you all day, so you get
used to being natural in front of people, so I think that’s the biggest blessing. It’s been an interesting thing merge together. I hope they go hand-in-hand and that I can continue to keep doing them both because they are definitely both things that I love doing.”
In juggling all of these different jobs, Bannon also credits his support system for his success.
“It takes a village – my friends and my family, my parents, my brother, my cousin – they hold me and let me fly. I can’t do it all without my family and friends’ help,” he said.
Looking forward, Bannon is excited to share his story and have people hear Unfinished Business, and he’s eager to continue his artistic pursuits in performing and acting. He encourages others to follow his suit as he chases his dream and hopes this album will help them to go after their own goals.
“I hope the art and the conversations reaches someone out there,” he said. “I remember doing a show on New Year’s Eve, and I said everyone has
something they wish that they could do, and a husband pointed to his wife and said she wants to open up a craft shop on Etsy, and I hope she went home and she did. I just want people to live their dreams, and if I can help with that, that would be the biggest accomplishment. I mean, don’t get me wrong, I love being on TV, I love recording music and doing concerts, but to be able to inspire somebody would be the kind of legacy I hope that my story can leave. There’s no day like today, so if there’s something you’ve been waiting to do, don’t let your age or your finances or what other people say stop you. If you feel there’s something you’re supposed to do, go do it. Everyone needs to finish their business. That’s my mantra for 2021.”
More information about Robert Bannon, including updates on the album’s release date and his social media information, can be found at https:// www.robertbannon.com. The album will be available on his website and will be on all music streaming platforms.■
STEPHANIE COHEN, MD
Courtesy of Hackensack University Medical
Today in America, nearly half of us are obese, defined as a body mass index (BMI) of 30 or more. One thing doctors have learned during the COVID-19 pandemic is that obesity increases the risk of serious illness in people who contract the virus, especially in people under age 60. If you are very obese and have been considering weight loss surgery, now is an excellent time to get started on your journey to improve your health. The teams in Hackensack University Medical Center’s Bariatric & Surgical Weight Loss Program and Medical Weight Loss Program are here to help.
The influence of obesity on COVID-19 outcomes is dramatic. Did you know that in people with COV-
ID-19 who have BMI of 30 or more, there is more than double the risk of being hospitalized (a 113 percent increased risk); a 74 percent greater need for critical (intensive) care services, including ventilation; and a 48 percent higher risk of dying from the infection?
These outcomes may be due to the decreased immunity and chronic inflammation observed in people with excess body fat. Indeed, studies have shown that patients with COVID-19 whose condition becomes critical are likely to have higher levels of inflammatory proteins.
If you don’t know your BMI, you can calculate it online (https://tinyurl. com/2996e9ev). If you have a BMI of 30 or over, your risk of developing se-
vere COVID-19 is elevated if you do get the infection.
At Hackensack University Medical Center, weight loss teams feature physicians who specialize in obesity medicine. They can customize a plan of care for you that may include FDA-approved medications in combination with nutrition, exercise, and behavioral changes to help you not only achieve, but maintain a healthy weight.
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Disclaimer: The photos accompanying this article were taken prior to masking and social distancing guidelines for COVID-19.
The
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Surgical weight loss (bariatric) procedures generally cause weight loss by limiting the amount of food the stomach can hold, by preventing the stomach from absorbing nutrients, or by doing both. If you are considering surgical weight loss, the bariatric surgeons at Hackensack University Medical Center offer:
a procedure that reduces the stomach volume, dividing it vertically and removing approximately 80 percent of the stomach.
bypaSS:
the construction of a bypass for food to skip sections of the small intestine by creating a small pouch in the stomach that prevents an abundance of calories or nutrients from being absorbed.
bandinG:
the placement of a band around the uppermost part of the stomach, dividing the stomach into one smaller and one larger part and allowing you to feel full faster.an abundance of calories or nutrients from being absorbed.
Special events for the Ramapo Orchid Society happen in both June and December. In June, an auction takes place at the Flat Brook Nature Center, where members can further grow their collection In December too, an auction occurs at the annual Christmas party, which happens at a restaurant. That event also offers orchids for sale from wholesalers that the society brings in.
With the events, meetings and experts that are brought in, Kostetsky hopes to share with people the rewarding feeling that comes from re-blooming and caring for orchids
The bariatric surgery program is an Accredited Comprehensive Center under the Metabolic and Bariatric Surgery Accreditation and Quality Improvement Program (MBSAQIP®). This recognition is given only to programs that provide comprehensive care to prepare and care for patients before surgery and promote their long-term success after the procedure.
“It can take three to four months to prepare for weight loss surgery, so now is a great time to get the process started,” explains Hans J. Schmidt, M.D. FACS, chief of the bariatric surgery division and director of the Center for Bariatric Medicine at Hackensack University Medical Center. “We are offering telehealth visits from the comfort of your home for patients interested in learning more about their weight loss options. When you come in for in-person visits, you can rest assured that Hackensack University Medical Center is taking every step possible to reduce the risk of coronavirus transmission.”
“Reblooming that plant is a challenge but it’s so exciting It gives the grower a real sense of satisfaction,” he said.“A lot of people buy orchids for $10 or $20 in the supermarket, and when it’s finished blooming, they go out and buy another one. So, a lot of people don’t feel they need advice or instructions Instead of cut flowers that last a few days, they’re buying a plant that will give them a week to even four weeks of blooming I’m trying to find those people who are interested in the many different varieties of orchids, where they’re from and one orchid you have to keep extremely cold while another needs to be warm. It’s weird because orchids are found on every continent but Antarctica They grow all over and come back every year – the same plant comes back every year ”
The Bergen Jewish Chapel Concept is an online funeral arrangement process with the goal of alleviating a family's stress and burden while dealing with end of life issues
Our process helps families to:
• Gather vital information you need before you need it.
• Benefit from our full disclosure of services, merchandise, and pricing
• Eliminate the burden of a face to face meeting at a funeral home location, while still benefiting from our personal attention to our families
• Maintain Traditions
What the society hopes to do is to continue to encourage people to fully understand this diverse flower and bring people with like interests together
Hackensack University Medical Center is providing high-level care despite the COVID-19 pandemic. With rigorous sanitization, universal masking, physical distancing, and separate areas for patients with and without COVID-19, bariatric surgeons have continued to perform weight loss procedures safely throughout this challenging time. Patient safety is their priority.
“It’s like any other thing, people get together and play games or smoke cigars or watch baseball or have dinner It’s getting together with people and interacting with them. There’s something about that I guess feeds friendships. There are a lot of people out there, and they just want to get out and meet new people and have involvement other than their kitchen or their job, and this is different,” Kostetsky said “Don’t throw that orchid out We’ll show you how to re-bloom it again and again and again ”
To learn more about weight loss surgery at Hackensack University Medical Center, visit hackensackumc.org/bariatrics. You can sign up for a virtual seminar (https://www.hackensackumc.org/ events / # Bariatrics), presented each month so you can learn about your various surgical options in a relaxed informative setting. To learn more, call 551-996-4424 or email Bariatric.center@hmhn.org. ■
The first meeting is free, said Kostetsky, and membership costs $25 a year for a single person and $35 for family membership.The next meeting will be held the third Thursday of January and more information can be found at https://www ramapoorchid org
Restrictions on social gatherings may become less strict in the coming weeks and months. However, many experts caution that care should still be exercised when groups of people gather.
After an extended period without social contact, it’s only natural to crave some interaction, and there’s evidence that doing so can be advantageous for your mental health. However, taking precautions to protect your physical health, along with your guests’, can make for a more enjoyable event.
KEEP IT CONTAINED. Limit your gatherings to a few close friends or family members so if someone does get sick, contact tracing is a simple task. Keep in mind the number of same-household families you invite is more important than the number of people in that family. For example, one family of six that has already been living in close quarters poses a lower risk than three couples living in separate houses. Also be mindful of your guests’ approach to prevention; if they’ve been less cautious than your family or vice versa, there’s room for conflict and anxiety.
CELEBRATE OUTDOORS. Indoor event spaces naturally have less circulation, meaning potential airborne particles hang around longer. Planning your
gathering outdoors helps ensure more free-moving fresh air and more space for guests to spread out and practice social distancing.
ENCOURAGE GUESTS TO BRING THEIR OWN.
It may go against all your good hosting inclinations but hosting a bring-your-own party eliminates shared food and the risk of cross-contamination. You can provide disposable table service (plates, silverware and napkins) and single-serve beverages, but skip the cooler everyone reaches into.
PROVIDE AMPLE, WELL-SPACED SEATING
Encourage guests to keep some distance from one another by creating comfy seating arrangements. You can take it a step farther by asking guests to bring their own chairs and directing each family to set up its space a reasonable distance from the next.
MAKE CLEANLINESS A PRIORITY. Create
stations with hand sanitizer or wipes. You can also create a makeshift sink to minimize trips to the restroom indoors. Provide a spray bottle or bucket, soap and paper towels near the hose for quick clean-ups.
Find more advice for navigating pandemic life at eLivingtoday.com.■
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Courtesy of eLivingtoday.com
uring pre-COVID times, wedding concerns like venue capacity had far more to do with budget and vision than with the health and safety of guests. It’s a different world today, but with some careful planning you can still find ways to safely celebrate your love.
As the vows say, marriage is in good times and in bad. It may simply require some flexibility and creativity to make your dream day a reality.
➳Enlist help from an experienced coordinator If you weren’t planning to use a wedding coordinator, the pandemic is a compelling reason to reconsider. Keeping track of changing mandates and how they affect gatherings, crowd sizes and more is a job in its own right. Allowing your coordinator to
keep tabs on the latest recommendations, and adjust arrangements with your vendors accordingly, may save a great deal of time and frustration.
➳Be realistic about your invite list. A year ago, it would have been unthinkable to create a tiered guest list and even consider making cuts even
(Continues on page 44)
after invites go out. Today, that decision may be out of your hands. Rather than waiting until you get news that you’ll have to make cuts, take time now, with a level head and less emotion affecting your decisions, to segment your list. Determine who absolutely must be present as you exchange vows then expand in increments. Your coordinator or venue contact can help you determine thresholds (e.g., 25, 50 or 100 guests) based on the guidelines in your community.
➳Understand expectations. Vendors are required to enforce local guidelines, so ensure you’re clear on what measures they will implement on your day. This may include everything from masks and distancing to whether you’re allowed to use a dance floor during the reception.
➳Keep guests informed. If you haven’t already, create a blog or send out regular updates about wedding plans to guests. If circumstances require you to uninvite someone, be conscious of timing and give plenty of notice so travel can be can-
celed, if necessary. As the event approaches, be clear about expectations so guests can arrive prepared or bow out if they’re not comfortable with what you’re planning.
➳Make safety convenient. Providing masks, gloves and sanitizer can all go a long way to help make guests feel more secure at your event. A personalized hand sanitizer holder might even be a practical gift that guests can use and think fondly of your wedding day.
➳Forego traditions, for now. The pandemic won’t last forever, but while it’s still here, consider skipping high-contact traditions like photos that bring multiple households together or a receiving line where everyone is in close contact. One alternative is to plan a mini-wedding (or even elope) now, and save the bigger celebration for later, when everyone can honor your marriage more safely.
Find more wedding advice and tips for daily life at eLivingtoday.com. ■
The team at Active Orthopedics and Sports Medicine is proud to announce OrthoASAP, an Orthopedic Urgent Care that lets you skip the wait time and costs of an Emergency Room or general urgent care At OrthoASAP, our team of Orthopedic Specialists treat bone, joint and muscle injuries - with no appointment needed! So whether it ’ s an injury on the field or that nagging pain you have had for a few weeks, we have the right solution for you. Our goal is to make sure you are seen by the right specialist right away so that you can get back to living your life ASAP.
We have all been stuck at home in sweats or leggings long enough. I think we can all agree that spring is the perfect time to break out of the habit and gravitate towards one of the many trends that were spotted on the virtual runways for Spring/Summer 2021.
Even though we are staying home, we are still getting dressed and celebrating the joys of clothing. So, ditch the sweatpants and go for one or all of the following trends.
Yes, that’s right, denim pants were seen all over the runway and it’s about time! Designers, such as Valentino and Celine, and the “OG of denim” Levi’s are all in on the denim trend. One thing they all have in common this spring is that the style is more relaxed and voluminous. Skinny jeans are not wanted. The same goes for trousers, as an alternative for sweats. Designers made trousers loose and comfortable. We must agree that one of the things we have learned during this pandemic is that comfort is key as a result of more people working from home.
Cut outs are definitely going to be this season’s coolest trend. It’s a subtle way of showing skin and it’s the perfect balance between edgy and feminine. Whether it’s a cut out in your back, collar or midriff, it’s in.
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Puffed sleeves offer a new silhouette. They offer a tough girl attitude –think 80s prom vibes. Bold shoulders are the perfect balance of hard and soft, so choose one of these fun arm or shoulder trends to kick off this spring/summer.
Bubble gum pink is poised as the color this spring and summer. The color looks great on everyone and it’s a great departure from wearing neutrals. This dose of color is fun and playful. Who wouldn’t want some bubble gum in their wardrobe?
This trend was seen all over the virtual runway. You can wear alone, underneath a jacket or layer it over a shirt or shirtdress.
This trend is a great alternative to feeling comfortable and relaxed. Yet, designers again do not want to compromise style. Knits are a great transition from loungewear once the weather starts to feel warmer.
This nearly naked trend is genuinely happening, and it’s not just for the runway. See through clothes is a thing and it’s being worn from head-to-toe. Wear with a neutral tone underneath. Or, if you’re looking to make a statement, contrast it with something underneath that demands attention or wear nothing underneath at all. There are various degrees of exposure you can choose from.
Soneca Guadara is a personal fashion stylist who makes her clients feel beautiful and confident. When Soneca is not working her magic assisting her clients, she can be found working backstage at New York Fashion Week, working on location shoots and contributing as an on-air fashion/style expert and style writer.You can follow Soneca on her Instagram – @StyledBySoneca – for weekly tips.
by Soneca Guadara
A Jersey girl with a serious makeup and skincare obsession.
Here are my latest favorites for spring. I have included a mix of drugstore and high-end products that I think you will love. A great cleansing balm to a fabulous spa treatment, these products are sure to get you warm weather ready in no time.
➊ Antedotum Vital Face Oil
I am loving this CBD-infused facial oil that leaves my skin plump and hydrated, all while reducing inflammation and redness. Available at www.antedotum.com
➋ Versed Cleansing Balm
I’m also loving this clean beauty drugstore brand lately. This hydrating cleansing balm takes off every bit of makeup and leaves my skin so clean and hydrated. Available at Target, Paramus
➌ Maybelline Lifter Gloss
This gloss is a dupe for Fenty Beauty gloss and now my go-to everyday. I love all the shades this gloss comes in. Available at Target, Closter.
by Kristin Favaloro
➍ Skyn Hydro Cool Firming Eye Gels
This is a go-to eye gel for celebrity makeup artists. These are perfect to use before applying a full face of makeup and especially perfect before an event or night out to depuff and hydrate your undereye area. Available at Blue Mercury, Closter.
➎ Miss Dior Rose N’ Roses
The perfect rosy, girly scent for the spring. I love this scent and it lasts all day. Available at Sephora, Paramus.
➏ Amazon Scalp Massager
I don’t know what I did before this scalp massager. It is heaven! I use this every time I shower to stimulate my scalp and promote hair growth. Available on amazon.com.
➐ Inkey List Retinol
The best budget retinol out there. I love this formula and it’s only $9. Available at Sephora, Paramus.
➑ Gee Beauty Liquid Highlighter in Natural Light
A new line I discovered recently is Gee Beauty. I love their makeup line as well as all the boutique brand beauty products they carry. This liquid highlight is perfect mixed into your foundation or used just as a highlight. Available at geebeauty.com.
➒ Slate Med Spa VI Peel
My new favorite spa treatment is the VI Peel. This effective but gentle peel will remove sun damage, fine lines and wrinkles, acne scars and more to reveal baby soft youthful skin! I highly recommend this treatment. Available at Slate Med Spa, Paramus.
➓ e.l.f. Poreless Putty Primer
This is a great drugstore primer that really makes your skin look flawless all day. Available at Harmons, Closter.
Kristin Favaloro is a Jersey girl with a serious makeup and skincare obsession. Follow her on Facebook at www.facebook.com/pg/beautyandtheburbsnj or visit her blog at www.beautyandtheburbsnj.com to discover all that Bergen County has to make a beautiful you. Have a product you’d like Kristin to check out? Email her directly at beautyandtheburbs201@gmail.com.
Based out of Ridgewood, NaaiaJos is an athleisure brand that was founded on the belief that movement is empowering. NaaiaJos is more than an activewear company that offers fashionable and confidence-boosting clothing at an accessible price point. The brand is a force for good, creating a self- and bodypositive movement helping women everywhere boost their empowerment quotient and celebrate their unique and amazing bodies.
NaaiaJos creates clothing that inspires action. Whether you are grinding in the studio, powerlifting at the gym, chasing after your kids or running around town for a much-needed shopping session, their clothing is designed to perform while maximizing comfort. NaaiaJos uses the highest quality materials and production processes in creating unique designs and delivers them at a price point you can feel good about.
What’s additionally great? The company offers free, same day delivery to all Bergen County residents.
PhotograPher: Larry Joseph
Model & MakeuP: Jennifer rodriguez
Wearing: set – Luna tie dye
PhotograPher:
Larry Joseph
Model & MakeuP:
Jennifer rodriguez, gLoriseL BeLLiard & sonaL parma
Wearing: set – Luna tie dye
PhotograPher: BoB Carey
Model & MakeuP: MiChelle Stewart
Wearing:
top - avyanna longline tank
BottoM – liquid leopard legging
PhotograPher:
Larry Joseph
Model & MakeuP: sonaL parma
Wearing:
Top – sereniTy Top BoTTom – VaLenTina Legging
PhotograPher:
Larry Joseph
Model & MakeuP: Jennifer rodriguez
Wearing:
Top – naomi Crop Top
PhotograPher:
BoB Carey
Model & MakeuP:
Camille Positano & ariana esPeranza
Wearing: set – smoky Dream
PhotograPher: larry JosePh
Model & MakeuP: Jennifer roDriguez
Wearing: set – luna tie Dye
PhotograPher:
BoB Carey
Model & MakeuP:
Wearing: set – luna tie Dye
PhotograPher:
BoB Carey
Model & MakeuP: ariana esperanza
Wearing:
Top – avyanna LongLine Tank
BoTTom – naaia LUXe Legging
PhotograPher:
BoB Carey
Model & MakeuP: ariana esperanza
Wearing: set – smoky Dream
PhotograPher:
Larry Joseph
Model & MakeuP:
Jennifer roDriguez
Wearing: top – avyanna LongLine tank
Bottom – Queen CoBra Legging
PhotograPher:
BoB Carey
Model & MakeuP:
Jennifer rodriguez
Wearing:
Top – The LegaCy hoodie
BoTTom – Snow Camo Legging
PhotograPher: BoB Carey
Model & MakeuP: CamiLLe poSiTano
Wearing:
SeT – Smoky dream
PhotograPher: Larry Joseph
Model & MakeuP: Joseffa Trip
Wearing:
Top – Naomi Crop Top BoTTom – Liquid Leopard
PhotograPher: BoB Carey
Model & MakeuP:
Camille Positano & ariana esPeranza
Wearing:
toPs – avyanna longline tank
Bottom – naaia lUXe legging
PhotograPher:
Larry Joseph
Model & MakeuP:
Jennifer rodriguez
Wearing:
Top – The Legacy hoodie
BoTTom – snow camo Legging
PhotograPher:
BoB carey
Model & MakeuP: danieLLe aLBerT
Wearing:
Top – naomi crop Top
BoTTom – Liquid Leopard Legging
PhotograPher: Larry Joseph
Model & MakeuP: sariphina Curry
Wearing: set – snow Camo
By Jess Ford
As the seasons change, there are many things to get excited about and new produce is one of them!
After months of winter jackets, chilly weather and early sunsets, it’s time to take advantage, switch up what you are drinking and celebrate spring. Whether you are hosting for Easter, Passover, Spring Solstice or April Fools, we have crafted a list of seasonal cocktails for everyone to enjoy.
Winter drinks typically include baking spices, darker spirits, heavier red wines and other beverages that lend well to richer dishes. The opposite generally works for spring. Heavy reds are replaced with lighter, younger reds, roses and whites. Darker spirits can be switched out for lighter spirits like gin, vodka, rum and tequila.
When creating spring cocktails, using what is in season is key to highlighting the changes. This also works well when trying to pair drinks with your food offerings. Using ingredients you have on hand is not only one less trip to the store but ties your whole meal together.
B elow are S ome cocktail S that highlight lovely S pring her BS .
This is a play on a classic gimlet with the addition of mint. This is perfect for mojito lovers and gimlet lovers alike. Feel free to switch out the gin/vodka for a blanco tequila or a white rum.
How To Make IT:
2 oz. gin/vodka (tequila or rum), 1 oz. fresh lime juice, ¾ oz. simple syrup*, 4 mint leaves. Pour gin/vodka, lime juice, simple syrup and 3 mint leaves into a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with the remaining mint leaf and/or a lime wheel.
Dill is an aromatic sweet herb that lends well to gin cocktails.
How To Make IT:
2 oz. gin, 1 oz. fresh lemon juice, ¾ oz. simple syrup*, 2 dill fronds, club soda, sliced cucumber for garnish. Pour gin, lemon, simple syrup and dill into a cocktail shaker with ice. Shake vigorously and pour into a collins glass with ice. Top with club soda and garnish with cucumber slices.
A classic with an herbal twist!
How To Make IT:
2 oz. gin/vodka,1 oz. lemon juice, ¾ oz. honey syrup**, 4 sage leaves. Pour gin/vodka, lemon juice, honey syrup and 3 sage leaves into a shaker with ice. Shake vigorously, strain into a chilled cocktail glass or into a rocks glass with ice. Garnish with the remaining sage leaf.
lemon VerBena Spritz
This drink works with tarragon as well although local farmers markets should have lemon verbena, which is beautifully aromatic and very refreshing herb.
How To Make IT:
Pour 1 oz. of lemon verbena syrup*** into a champagne flute or wine glass. Top with champagne or your favorite sparkling wine.
lillet & BuBBleS
Lillet is a French wine-based aperitif that has light and refreshing citrus notes.
How To Make IT:
Place 1 sugar cube into a chilled flute or coupe glass. Pour in ¾ oz. of chilled lillet blanc, top with champagne or your favorite sparkling wine and garnish with an orange twist (peel only, no fruit).
aperol Spritz
Nothing says warm weather like an aperol spritz. No need for variations, just enjoy the classic!
How To Make IT:
In a wine glass with ice, pour 1 ½ oz Aperol. Top with prosecco or your favorite sparkling wine and a splash of club soda. Garnish with an orange wheel.
D ry J anuary may be over but many people are opting for non - alcoholic D rinks an D D eserve to D rink something a bit more inspire D than J uice
strawberry chamomile spritz
The herbal chamomile and sweet and tart strawberries pair nicely in this slightly spritzy drink.
How To Make IT:
1 oz. chamomile syrup***, 1 oz. strawberry puree or 2 fresh cut up strawberries, 1 oz. lemon juice, sparkling water. In a cocktail shaker with ice, pour chamomile syrup, lemon juice and strawberry puree/strawberries. Shake vigorously and strain into a chilled cocktail glass. Top with sparkling water. Garnish with a strawberry slice.
lavenDer ginger lemonaDe
This is a grown-up twist on classic lemonade.
How To Make IT:
1 oz. lavender syrup***, 1 oz. lemon juice, ginger beer. In a shaker with ice, pour lavender syrup and lemon juice. Shake vigorously and pour into a collins class with ice. Top with ginger beer and garnish with a lavender sprig.
rosemary grapefruit cooler
This drink is a bit more savory, using rosemary and a salt rim to balance the grapefruit juice.
How To Make IT:
Salt rim a collins glass but wetting the edge of the glass with some of the grapefruit juice and dipping it in salt. Add ice to the glass, ¾ oz. honey syrup**, top with grapefruit juice and stir. Garnish with a rosemary sprig.
*To make simple syrup, heat 1 cup of water until boiling. Remove from heat and add 1 cup of sugar. Stir until dissolved. Allow to cool to room temperature before storing in the fridge.
**To make honey syrup, heat ½ cup of water until boiling. Remove from heat and add 1 cup of honey. Stir until dissolved. Allow to cool to room temperature before storing in the fridge.
***To make a flavored syrup, add 3-5 sprigs of herbs or ½ cup of flowers after the sugar has dissolved. Cool to room temperature and then store in the fridge. Strain after 24 hours, continue storing in the fridge.
Jess Ford is the chef/owner of Peppercorn Events, a catering company based in Bergen County. Peppercorn Events specializes in local, seasonal, custom catering. Jess is a graduate of the Culinary Institute of America and a level 2 Sommelier. Prior to opening Peppercorn Events, Jess worked in restaurants in NYC and Brooklyn, studied farm-to-table cuisine in California, worked on an organic farm in England and traveled to China, Israel and throughout Europe studying food and wine.
For more recipes, tips and tricks visit www.peppercornevents.com.
By Dr. Michael L. Gross
The terms “sports medicine” and “sports medicine doctor” are commonly used by athletes, coaches, trainers, patients and even other doctors. However, it is really fairly unclear as to exactly what these, and quite a few other, terms are referring to. Listed below are the five most common questions and their answer in hopes of giving you some guidance through the maze of sports medicine.
1. What is Sports Medicine?
Sports medicine is the branch of medicine that is concerned with the treatment of injuries or illness resulting from athletic or recreational activities. Sports medicine involves the prevention and treatment of injuries to athletes and other physically active people, as well as the use of exercise for recovery from non-sports injuries. Orthopedic (musculoskeletal system) surgeons (MDs) often specialize in sports medicine. The phrase “sports medicine” is not specific to one career/ profession. Instead, it encompasses a group of professionals from various disciplines whose focus is the health of an athlete. Athletes can be all ages and play on all different levels (youth, high school, collegiate, recreational and professional).
Orthopedic sports medicine is a specific area in the sports medicine family that is concerned with the investigation, preservation and restoration by medical, surgical and rehabilitative means to all structures of the musculoskeletal system affected by athletic activity. While sports medicine originally began as an offshoot of several broader fields, designed to treat athletes in a way that allowed early, safe and efficient return to the playing field, the techniques and principles of sports medicine and now being brought back to general medicine. These methods are now being used to bring workers back to work, or simply to restore function to athletes and non athletes alike, to allow for efficient return to the activities of daily living.
2. What is a Sports Medicine Physician?
A sports medicine physician is a doctor with specialized training who promotes lifelong fitness and wellness and encourages prevention of illness and injury. This physician helps the patient maximize function and minimize disability and time away from sports, work or school. He or she is a leader of the sports medicine team, which also includes specialty physicians and surgeons, athletic trainers, physical therapists, coaches, parents, other personnel and, of course, the athlete.
After completing residency, they obtain 1-2 years of additional training in sports medicine through accredited fellowship (subspecialty)
❝ From a worker injured on the job, to a stay-at-home mother hurt while playing with her kids, any patient can benefit from the application of
programs in sports medicine. Physicians, who are board certified in their specialty, such as orthopedic surgery, are then eligible to take a subspecialty qualification examination in sports medicine. Additional forums, which add to the expertise of a sports medicine physician, include continuing education in sports medicine and membership and participation in sports medicine societies. Many specialties including general medicine, family practice, physical medicine and rehabilitation and, of course, orthopedic surgery, offer advanced training and subspecialty certification in sports medicine. Each specialty brings its own expertise to the field.
3. Do Sports Medicine Physicians Only Treat Competitive Athletes?
No, sports medicine physicians are ideal physicians for the non-athlete as well and are excellent resources for the individual who wishes to become active or begin an exercise program. For the “weekend warrior” or “industrial athlete” who experiences an injury, the same expertise used for the competitive athlete can be applied to return the individual as quickly as possible to full function. Most sports medicine physicians treat non-athletes as well. In doing so, they adapt the techniques and protocols that allow for athletes to regain a high level of function, to achieve the same goal for nonathletes in the normal daily lives. From a worker injured on the job, to a stay-at-home mother hurt while playing with her kids, any patient can benefit from the application of sports medicine techniques to their problems.
4. What are the Most Common Sports Medicine Injuries?
Most sports medicine injuries fall into one of two categories: acute and chronic or overuse. Acute injuries occur suddenly and are the result of a collision, a fall or a simple twist. Chronic, or overuse, injuries are the results of repetitive stress placed
to their problems. ❞
upon a single body part. When repetitive stresses are increased too rapidly or with too much intensity and the body is not adequately prepared, an injury occurs. When looking at the most common injuries, some of them are acute, and some are overuse. The seven most common sports injuries in order are ankle sprain; groin pull; hamstring strain; shin splints; knee injury: ACL tear; knee injury: patellofemoral syndrome; knee injury: meniscus (cartilage) tear; tennis elbow: lateral epicondylitis; shoulder injury: rotator cuff tear; shoulder injury: AC separation; and shoulder injury: dislocation.
5. Does a Sports Medicine Orthopedist Only Treat Injuries?
While a great deal of a sports medicine specialist’s time is spent treating injuries in athletes and non-athletes alike, much of the time is also spent on other responsibilities. Much of the focus of sports medicine is on injury prevention. Another large area of concern is the area of conditioning and optimizing performance. Educating and coordinating coaches, athletes and the other members of the sports medicine team is also the responsibility of the sports physician. Family doctors on the team often deal other issues such as cardiac evaluations, skin conditions, infections and asthma, but orthopedic sports doctors generally limit their scope to musculoskeletal problems.
Orthopedic sports medicine specialists condition and train athletes; provide fitness advice relating to athletic performance; give advice on athletic performance and the impact of dietary supplements, pharmaceuticals, and nutrition on athletes’ shortand long-term health and performance; coordinate medical care within athletic team settings, including other health care professionals, such as athletic trainers, physical therapists, and non-orthopedic physicians; and conduct on-the-field evaluation and management of illnesses and injuries.
room for your longest toe to push off
1. Ankle sprain
The main portion of the shoe that surrounds your foot is called uppers M odern s hoes have s ynthetic uppers rather t h a n l
2. Groin pull
3. Hamstring strain
q
5. Knee injuries: ACL tear, Patellofemoral syndrome, and Meniscus (cartilage) tear
lighter, washable, breathe better and are more flexible, re-
best suited to your expected usage.
4. Shin splints
The midsole is located between the outsole and the upper Many believe it is the most important part of any running shoe It controls excessive foot motion and provides cush-
6. Tennis elbow: Lateral epicondylitis
7. Shoulder injuries: Rotator cuff tear, AC separation, and Shoulder dislocation
Orthopedic sports medicine specialists have knowledge of soft tissue biomechanics, injury healing, and repair; treatment options, both surgical and non-surgical, as they relate to sports-specific injuries and competition; principles and techniques of rehabilitation that enable the athlete to return to competition as quickly and safely as possible; and knowledge of athletic equipment and orthotic devices (braces, foot supports, etc.) and their use in prevention and management of athletic injuries. After an athletic injury, initial care often consists of rest, ice, compression and elevation. After a short time if the pain or swelling persist, or there is an inability to return to sports or regular activity, it is
probably time to see the doctor. With the information provided, hopefully the choice of which doctor to see will not be as confusing.
Polyurethane is also commonly used; although durable, it i
are all attempts to increase cushioning and durability at the same time
The outsole is the treaded layer on the bottom of the shoe
g l u e d
traction and absorbs shock The outsole is usually made of b l o w n
combination of the three Blown rubber is the lightest, but least dur able. Solid rubber materials are considered the best material for training shoes Stud or waffle outsoles are good
ridged sole, which is more flexible and best for running on asphalt or cement
The heel counter is the rigid material that surrounds the heel Its function is to stabilize and support the heel An additional external counter is usually added between the midsole and the base of the heel for extra support Sometimes a wedge is used to add height to the heel. This enhances the ability of the shoe to absorb shock and reduce injury
Dr. Michael L. Gross, the founder and director of Active Orthopedics and Sports Medicine P.A., www. ActiveOrthopedics.com, is the section chief for sports medicine and the orthopedic director for the center for sports medicine at Hackensack University Medical Center. Recognizing the importance of nutrition and alternative health in both sports medicine and overall wellness, The Active Group, LLC has added the Active Center for Health and Wellness, www.activecenterforhealthandwellness.com, which features one on one fitness training, diet coaching, massage therapy, bioidentical hormone replacement therapy, anti-aging and preventative medicine and aesthetic medical services. ■
For years, American auto manufacturers didn’t quite get their due, and rightfully so. Just think back to the 1980s and 1990s when cars from Chrysler, Ford and General Motors were not exactly brilliant. Automobiles like the K-car, Windstar and Cutlass Ciera existed.
The times have changed, however, and the automakers from the U.S. are doing some of their best work.
Take, for example, Tesla. There is absolutely no electric vehicle company that can come close to the products Tesla has developed and shipped. But, if there was one vehicle that was the star of 2020, there’s no question what it would be.
It’s the Chevrolet Corvette. All-new for the 2020 model year, it is a revolution for the storied nameplate. That’s because General Motors did the unthinkable.
By Richard Posluszny
GM took a tried-and-true formula and completely re-envisioned it.
Although the Corvette was highly regarded as a frontengine, V8-powered sports car, it will now be known as a mid-engine, V8-powered supercar. And, it makes a strong case for itself versus buying an exotic that’s up to four times its base price. Yes, it’s that serious.
Right from the start, it’s evident this is unlike anything produced from Chevy before. Upon first sight, its all-new wedge shape strikes an exotic pose. It looks more like a McLaren than something built in Kentucky. The massive air intakes adorning the side of this new Corvette’s profile make it clear: The engine powering this beast needs to breathe.
Around the back, my test car equipped with the Z51 performance package benefits from a rear spoiler (see 1). It’s squared off and looks like something from a 1991 Camaro Z28. In other words, tacked on. Aside from that, the hind end is simply busy when you look at it. While the front is solid and the sides are purposeful, the rear sort of doesn’t stick the landing from a design perspective. A shame on an otherwise impressive look.
Where I think the normal Joe will notice a major change is inside. Sliding into the Corvette’s driver’s seat, my test car was equipped with the GT2 bucket seats. And, frankly, this
➀
took a tried-and-true formula and completely re-envisioned it.
“Undo three latches and one person can remove the roof.”
was the first time a Corvette’s seats actually held me in place. Previous generations didn’t exactly make this a priority until the last-generation car (C7) if you sprung for the optional Competition seats. But, this is merely the beginning.
What will likely get attention is the Corvette’s square, two-spoke steering wheel (see 2 on previous page). Yes, you read that right. The race car-inspired wheel in my test vehicle was upholstered in Alcantara and definitely took some getting used to as it’s a bit unnatural at first. Beyond the wheel though is the
show-stopping, 12-inch instrument panel that changes with each drive mode and can be customized to your liking. Located to the right in the center stack is yet another large screen that’s angled to the driver (see 3 on previous page) This centrally mounted display is for infotainment purposes. Both have crisp graphics and work speedily. If you didn’t already feel as though you were in a cockpit, this is only enhanced by an elevated and sweeping array of buttons (see 4 on previous page) that creates a mini barrier between the driver and
passenger. Ergonomically speaking, it’s pretty horrendous as all of the buttons are arranged single file and you have to take your eyes off the road to see what you’re doing. But I don’t mind the deviation between the driver and passenger areas. Looking around the cabin, one will notice there’s a greater attention to detail than previous Corvettes. And, because it is a wedge-shaped car, the windshield is pushed out further in front of you. This makes the interior feel quite airy. There’s space in all directions and it’s actually a comfortable place
to be. That’s saying a lot coming from someone who is 6 feet, 8 inches and 300 pounds.
Bonus points for those who like the wind in their hair. Chevy ensured the Stingray has a removable top. Undo three latches and one person can remove the roof, walk around the back and clip it into its trunk-located holder. It’s all neatly packaged.
1 . Try on both shoes and walk and jog around the store Climb stairs, if possible 2
same place your foot flexes
There is one drawback to this, however. When you do peel off the roof you have to be mindful that there will be wind buffeting above 50 mph. On a perfect,
where your foot needs it
4 . C h e c k
Lay them on a flat surface and make sure they lay flat at the middle of the shoes Check the quality of the eyelets stitching, gluing and laces 5
foot is the biggest
7 . Try shoes on standing up. Allow
toe
8 . Don’t rely on a break in period S h
you by them.
Putting the eight-speed, dual-clutch transmission (DCT) into gear requires dealing with buttons (for Park, Neutral and Manual mode) and small levers (for Reverse and Drive) on the center console.
1 0 . The heel should fit snugly and shouldn’t rub or slip
1 1 . Try shoes on with the socks you run in.
comfort, not the size printed inside
If you were hoping for a true manual with a third pedal, don’t hold your breath. Frankly, I don’t think you’ll want one anyway after wheeling the new Corvette. The dual-clutch ‘box is extraordinary. It snaps shifts in a way that feels instantaneous, which means the power is barely interrupted as you accelerate. To be straightforward, Porsche’s industry-leading PDK, dual-clutch transmission has been toppled.
Thanks to Chevy’s unbelievable DCT, zero to 60 happens in 2.9 seconds. That’s unbelievable for a vehicle that can be in your driveway for less than $100,000.
9 . The key to finding the best shoe is comfort, not price.
Corvette. That’s essentially where the similarities
swers, find someone who does.
There’s just one thing: I wish the Corvette’s V8 spun faster to better match the speed of the DCT. Something tells me this will be addressed with the next version of the latest Corvette to debut, the Z06, which is rumored to have a racer-inspired flat-plane crank V8 that will definitely rev quicker.
Dr Michael Gross is the founder and director of Active Orthopedic and Sports Medicine He is the section chief of sports medicine and the orthopedic director of the Center for Sports Medicine at Hackensack University Medical Center Dr Gross has written numerous articles and book chapters on sports injuries He has taken care of some of Bergen County’s finest athletes – weekend warriors to professional athletes Dr Gross can be reached by email at drgross@activeorthopedic com
Once you set off, there’s another welcome change with this Stingray. It has vastly improved ride quality. This was always a sour point with last-gen Corvettes but in this C8 generation car, bumps are absorbed in a more sophisticated way. Instead of grinning and bearing it, fret no more while daily driving. Where the real fun is though can be found in the twisties.
After spending a week with what is likely one of the greatest American cars ever built, I have to say it is an impressive package.
Now, the Café is set for its biggest evolution yet Star ting Jan 21, the Saddle River Café will be open seven days a week for lunch and dinner, as well as (BYOB) brunch on Saturdays and Sundays If by some strange chance there was nothing on the menu that strikes your fancy, there are daily specials for both lunch and dinner – and they always include some sor t of unique beverage special, such as the Immune Shot, perfect for keeping those wear y winter germs at bay in a refreshing shot
Then, there’s the burrata Ever yday, the Café offers a new twist on this trendy cheese Though you ’ re used to seeing it with prosciutto and red pepper, Knott, Means and their team add their twist to elevate it using seasonal ingredients and the creativity they’ve become known for We could write more about it, but the Saddle River Café’s food does the talking.
Hitting the Z-mode button on the steering wheel quickly configured all of the Corvette’s adjustable settings to my liking. The engine’s note became livelier, the powertrain more responsive, the suspension tauter, the steering more weighted and the brakes more sensitive.
It’s amazing how one button can completely change the car’s character.
While I wish the steering feel was more communica-
tive as it reads the road, this is to be expected with an electric power assisted rack. It was nicely weighted in Sport mode, however, and felt decidedly lighter and more direct.
Drivers will appreciate the Corvette’s new midengine layout most though. While the previous-generation cars were loved for their squirrelly quality, which meant you had to know what you’re doing to drive it fast, the all-new Stingray is the polar opposite. The new car is planted and begs you to push its boundaries further. On a Saddle River country road, I pushed it from corner to corner without wondering if the Corvette would get away from me.
Body roll is essentially nonexistent and, overall, it just feels so stable and predictable when at the limit. If you’re trying to achieve a faster lap time, this is what you want in a supercar. But, if you’re seeking a bit of entertainment, you may want a bit more drama.
After spending a week with what is likely one of the greatest American cars ever built, I have to say it is an impressive package. Considering the all-new Corvette’s base price starts a hair under $60,000, it is remarkable. The reality is once you put in the options most buyers will want it’s an $85,000 car.
But that’s still a bargain when you consider its performance numbers exceed vehicles that are anywhere from 2-4 times the price of it.
Although some have signaled that this all-new Corvette is the supercar killer, I am not so sure I agree. There’s still something missing for me. That’s where the upcoming Z06 comes in, folks. To me, that’s the one you’ll want to have and, yes, it will be worth waiting for. ■
For many travelers itching to go on vacation, 2021 offers plenty of opportunities to get out and go. Whether it’s heading to an outdoor escape or simply cozying up with loved ones while enjoying beautiful surroundings, vacation is on the minds of many, especially since 2020 was spent mostly at home.
To identify which trends will shape travel in the coming months, the 2021 Vrbo Trend Report includes data from its global vacation rental marketplace along with survey data from family travelers around the world.
When planning your next vacation, keep these trends in mind:
Heading to the great outdoors for adventure has long been a popular form of travel, and that desire will likely reach new heights in 2021. After a year of isolation and uncertainty, many families are seeking the serenity and escape of the wilderness.
According to the survey, four of the top five emerging destinations for 2021 are near lakes, rivers or streams where families can camp, hike and fish. At the top of the list, Emory, Texas is a mere 1-hour
drive from Dallas where Lake Fork offers a top fishing spot for catching largemouth bass, and the area is also home to the A.C. McMillan African American Museum.
Also making the list are the Red River Gorge in Slade, Kentucky, which is near Mammoth Cave National Park, and Abermarle Sound, the gateway to North Carolina’s legendary Outer Banks where bald eagles, peregrine falcons and other storied highflyers are abundant.
The search for coziness and comfort is nothing new for travelers, and the pandemic has only heightened the need for a place to relax and unwind. Many travelers looking for an escape are opting for cabins and chalets, which provide inviting
Courtesy of Vrbo
spaces to make family memories while also recharging the proverbial batteries.
Typically nestled near mountainsides, forests and lakes, cabins and chalets offer open spaces so families can leave behind the hustle and bustle of everyday life while being surrounded by natural beauty, which has led to an increase in demand for Vrbo cabins by nearly 25 percent and chalets by almost 20 percent year-over-year.
After a year of canceled trips, families may have found a new appreciation for travel and have a sense of urgency to finally take that dream vacation.
Among those willing to increase their vacation budgets, 46 percent plan to travel farther away, 55 percent said they’ll stay longer, and 48 percent have nicer accommodations in mind.
It’s common for families to miss their loved ones and seek to make up for lost time. In fact, according to the survey, families who were forced to cancel a 2020 vacation are ready for a redo. Rather than scrapping their trips entirely 44 percent of travelers who had a trip canceled due to COVID-19 plan on rescheduling the same vacation; 54 percent of respondents who want a redo said they were looking forward to going to that destination; and 31 percent of travelers said the main reason they want to go on their next trip is to spend quality time with family. Find more 2021 travel inspiration along with the full Trend Report at vrbo.com.■
After a year of canceled trips, families may have found a new appreciation for travel and have a sense of urgency to finally take that dream vacation. When travel eventually returns to pre-COVID-19 levels, many are thinking big – 65 percent of respondents plan to travel more than they did prior to the pandemic, 33 percent are willing to spend more money than they traditionally would, and 54 percent said they’re more likely to book that bucket list vacation.
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The Timepiece Collection
58 E. Palisades Ave., Englewood 877.678.8463
www.thetimepiececollection.com
B&M Fine Dining at Home
192 Kinderkamack Road, Park Ridge 201.391.4373
www.bmfoodlovers.com
Marcia’s Attic for Kids
29 N. Dean St., Englewood 201.894.5701 www.marciasatticforkids.com
Saddle River Inn
2 Barnstable Court, Saddle River 201.825.4016 www.saddleriverinn.com
Touchstone Crystal by Swarovski
Michele Iannone
201.280.7044
https://sites.touchstonecrystal.com/ sites/miannone
Boutique 811
811 Franklin Lake Road, Franklin Lakes 201.485.8650 www.boutique811.com
Goldstein Jewelers
9.5 W. Railroad Ave., Tenafly 201.871.8774 www.goldsteintenafly.com
We Knead the Dough 201.888.2222 www.wekneadthedoughcookies.com
Eric Alt Salon
77 West Allendale Road, Allendale 201.438.0900 www.ericaltsalon.com
D’Amore Jewelers
731 Anderson Ave., Cliffside Park 201.945.0530 www.damorejewelers.com
OrthoASAP by Active Ortho
Multiple Locations 844.228.4836 www.activeorthopedic.com
Alt Eats Café
622 North Maple Ave., Ho-Ho-Kus 201.444.1300 www.alteatscafe.com
Westfield Garden State Plaza
1 Garden State Plaza, Paramus 201.843.2121 www.westfield.com/gardenstateplaza
JC Landscaping
143 Broadway, Woodcliff Lake 201.573.8868
http://www.jclandscapinginc.com
Meat Market Steakhouse
37B Berdan Ave., Wayne 973.706.8888
www.meatmarketsteakhousewayne.com
Rich’s Automotive
50 Chestnut St., Emerson 201.262.3333 www.richsautospecialists.com
Famed Bergen County dining spot, Café Panache, reopened in late January, after the sudden passing of beloved, highly revered Chef/Owner Kevin Kohler. In a newly appointed role of Executive Chef/General Manager Gregory Stott, a protege
of Kohler who worked at Café Panache as Chef du Cuisine twice during his career, will oversee all daily operations of the restaurant.
Said the Kohler family, “To honor our late father, Kevin Kohler, and the tremendous legacy of Café Panache, we have decided to reopen the restaurant.
Greg will continue preparing the classic dishes that our father created and taught him over the years, and the entire staff will remain on board. Our family and the Panache team hope to see everyone again as we open our doors to continue bringing you the Café Panache experience.”
Rooted in French culinary techniques, the modern New American fine dining restaurant, has for more than three decades, been continually rated amongst the best in New Jersey.
Café Panache’s unique top-quality seasonal dishes, stellar service and stylish setting have delighted guests since 1985. Rooted in French culinary techniques, the modern New American fine dining restaurant, has for more than three decades, been continually rated amongst the best in New Jersey.
Said Chef Stott, “Kevin was truly one-of-a-kind in so many ways, and culinary speaking, his, was a lost art form. He had his hand on every single detail of what went on a plate, and made sure it was the freshest available, or it wasn’t served. Period. Nothing came out of a bag, ever. He doesn’t even have a
freezer at Panache. Between all of us in the kitchen, we have over 40 years of mentorship under Kevin. His standards were of the highest level; standards we will continue to uphold.”
Stott added, “I always loved working at Panache. I feel like I’m coming back home. There is only one Kevin Kohler and he’s irreplaceable, but I’m truly honored to have been appointed to step into his shoes.”
Chef Stott has worked in the kitchens of some of New York city’s most highly acclaimed restaurants, including Café des Artists, L’Impero and Alto –cooking under the guidance of celebrity Chef Scott Conant. Stott who was most recently Executive Chef at 76 House in Tappan, N.Y., was a semifinalist on Food Network’s coveted television show Chopped. The classically trained chef is a graduate of the esteemed French Culinary Institute in New York City, who trained with the watchful eyes of legendary Chefs André Soultner, Jacques Pépin, Jacques Torres and Alain Sailhac.
Café Panache, located at 130 Main St. in Ramsey, is open for dinner service Tuesday through Saturday evenings by reservation. Take out is available. ■
GBy Brianna Ruback
arfield resident Lizeth Morales always knew she would join her family’s business, El Gordo, a Peruvian restaurant founded by her mother, Monica Velis, in 1996. But it wasn’t until a traumatic experience with the U.S. Immigration and Customs
Enforcement (ICE) in 2012 that Morales decided to pursue her entrepreneurial journey.
Seeking to develop her business skills after graduating from William Patterson University in 2005, Morales worked as a sales manager for Blinds To Go for six years. At the same time, she was trying to
hAt the same time, she was trying to obtain her green card because she was a Dreamer, an undocumented immigrant who was brought into the U.S. as a child. “
obtain her green card because she was a Dreamer, an undocumented immigrant who was brought into the U.S. as a child. In Morales’ case, she had been living in New Jersey since immigrating from Peru at six years old.
After being stopped by ICE on her way to work in February of 2012, Morales spent 17 days in Delaney Hall Detention Facility in Elizabeth. She was released under an ICE program that allowed her to appeal her case without getting deported, but she immediately lost her corporate job. Forced to figure out her “next move,” Morales saw this as an opportunity to change her career path.
“I felt it was the perfect moment for me to say, ‘Okay, I’ve been wanting to join my mother in the
”restaurant industry. I’ve been wanting to launch myself as a restaurateur. Now is the time to do it.’”
Morales’ mother, Velis, immigrated to the U.S. in 1988. She aspired to build a business with the recipes given to her by her mother, Paula Armero, who was the head chef for a political family in Lima, Peru.
Although Velis didn’t have an entrepreneurial background, she was determined to create a legacy for her daughters. Inspired by El Gordo, a famous polleria (chicken restaurant) in Lima, where she and her family would go out to eat when they had extra money, Velis knew exactly what she would name her restaurant in Passaic.
Growing up, Morales helped out around El Gordo, washing dishes and tending to tables as needed.
cBut underneath her day-to-day contributions lay her dream of transforming El Gordo from a local mom-and-pop restaurant to a national chain of Peruvian eateries. In 2012, Morales opened her first location in Passaic – the same town where her mother opened the original El Gordo in 1996.
Despite her overarching goal being clear, Morales still struggled with self-doubt – something she described as “one of the biggest challenges” she has experienced while working in the restaurant industry. Unlike many restaurateurs, she wasn’t a chef like her mother and grandmother. She questioned whether she could grow the El Gordo brand to its full potential, and at one point, she couldn’t envision herself running multiple restaurant locations.
However, after pinpointing the areas of her business that she truly enjoyed – like the marketing and advertising – she started to see how she could turn her
dream into a reality.
“Once I changed that mindset and really started believing in myself and believing in my brand and operating my brand from just a bigger vision, that completely added so much more value to my business in general,” Morales said.
Morales opened her second location in Jersey City in 2017 – the same year she finally received her green card. Following this, she opened her Union Township location in 2020. While COVID-19 caused many restaurants to close this past year, Morales was determined to do the opposite. She secured an SBA loan to purchase the restaurant’s property in February of 2020—just before the pandemic swept across the U.S.
“Given my hard work, determination and our attention that we have to our food and our service, I felt very confident in myself to take the risk,” she said.
“I think any business that still
fwent through an opening last year, through this pandemic, you just need a strong sense of selfbelief – and the belief that you’re going to go in, ready to work hard, ready to commit yourself to it. And should it not work out, it’s not going to be because you didn’t try.”
For Morales, keeping her restaurants’ doors open means frequently reevaluating and adapting her business operations while maintaining a positive attitude.
The New Jersey chain aims to provide authentic Peruvian cuisine in a cozy and chic atmosphere that takes customers back to Peru through staple dishes like ceviche and Peruvian-style rotisserie chicken. As the original restaurant approaches its 25-year anniversary in June, Morales is focusing on launching her mother’s homemade green sauce, a signature item on the El Gordo menu that Velis has always dreamt of bottling and distributing.
“I believe good food opens the door to culture,” Morales said. “For me, being able to bring my culture [and] Peruvian cuisine and introduce it to the masses and educate people about the diversity of it and the delicious aspects of it is also something that I enjoy very much while being in this industry.”
In order to achieve her goals, Morales takes a handson approach with her team. From collaborating with her chefs on the creation of new dishes to communicating with her staff about streamlining the restaurants’ takeout and delivery process, Morales aims to connect with everyone she works with. This approach, she said, is something she learned from her mother.
Above all, having the opportunity to expand El Gordo while working alongside her family has been the most rewarding part of Morales’ restaurateur career.
“Being able to – day in, day out – work hard to make sure that this brand – that this dream of [my mother’s] continues to grow, continues to be able to serve the community, that’s what [this franchise] means to me,” Morales said. “That’s why I think I’m able to put as much passion in my business as I do. Yes, it’s a brand. It’s a business. But for me, it’s my family’s legacy.”
For more information on El Gordo, visit www.elgordoeats.com.*
American (Contemporary & Traditional)
The Abbey Ramsey Golf and Country Club
105 Lakeside Dr., Ramsey, 201-818-9298
Allendale Bar & Grill
67 W. Allendale Ave. Allendale, 201-327-3197
Allendale Eats
101 W. Allendale Ave., Allendale, 201-825-0110
Alt Eats Cafe 622 North Maple Ave., Ho-Ho-Kus, 201-251-2222
Bacari Grill
800 Ridgewood Rd., Washington Township, 201-358-6330
Bareburger 129 Vervalen St., Closter, 201-660-7720
The Barn
359 Sicomac Ave., Wyckoff, 201-848-0108
The Barrow House 1296 Van Houten Ave., Clifton, 862-336-7070
The Bicycle Club 487 Sylvan Ave., Englewood Cliffs, 201-894-0880
Biddy O’Malley’s Irish Bistro and Bar 191 Paris Ave., Northvale, 201-564-7893
Big Papa Smokem 352 Palisades Ave., Bogota, 201-742-5704
Bonefish Grill 601 From Rd., Paramus, 201-261-2355
Boom Burger 180 NJ-17, Mahwah, 201-529-1806
Brady’s at the Station 5 W. Main St., Ramsey, 201-327-9748
BJ’s Restaurant and Brewhouse 21 Teterboro Landing Dr., Teterboro, 551-313-7450
The Brick House 179 Godwin Ave., Wyckoff, 201-848-1211
Café 37 (BYOB)
37 S. Broad St., Ridgewood, 201-857-0437
Café Amici Wyckoff (BYOB) 315 Franklin Ave., Wyckoff, 201-848-0198
Café Amici Ho-Ho-Kus (BYOB)
4 Sycamore Ave., Ho-Ho-Kus, 201-389-6377
Café Angelique
1 Piermont Rd., Tenafly, 201-541-1010
Café Matisse (BYOB)
167 Park Ave., Rutherford, 201-935-2995
City Perch Kitchen and Bar 2023 Hudson St., Fort Lee, 201-582-7101
Chakra
144 W. State Route 4, Paramus, 201-566-1530
Center Tavern 170 Center Ave., Westwood,
201-666-2200
Coach House Restaurant 55 NJ-4, Hackensack, 201-488-4999
Coffee & Cornbread Co. 1350B Queen Anne Rd., Teaneck, 201-862-0600
The Cornerstone 84 Broadway, Hillsdale, 201-666-8688
Crow’s Nest
309 Vincent Ave., Hackensack, 201-342-5445
Cubby’s BBQ Restaurant 249 S. River St. Hackensack, 201-488-9389
Davey’s Irish Pub & Restaurant 5 Park St., Montvale, 201-391-9356
East Coast Burger Company 75 Franklin Ave., Ridgewood, 201-857-0277
Emerson Hotel Restaurant 31 Emerson Plaza, Emerson, 201-262-7557
Esposito’s Park Café 790 Anderson Ave., Cliffside Park, 201-313-2441
Esty Street
86 Spring Valley Rd., Park Ridge, 201-307-1515
Farmhouse Café & Eatery 15 E. Madison Ave., Cresskill, 201-266-8931
301 Center Ave., Westwood, 201-664-8424
Fire and Oak
100 Chestnut Ridge Rd., Montvale, 201-307-1100
Giovanni’s Deli 22-08 Morlot Ave., Fair Lawn, 201-791-1911
Glenn Rock Inn 222 Rock Rd., Glen Rock, 201-445-2362
Gross’s La Strada 231 Godwin Ave., Midland Park, 201-670-9233
Haven Riverfront Restaurant & Bar
2 Main St., Edgewater, 201-943-1900
Hearth and Tap
125 N. Kinderkamack Rd., Montvale, 201-307-6300
Ho-Ho-Kus Inn and Tavern 1 East Franklin Turnpike, Ho-Ho-Kus, 201-445-4115
Houston’s
The Shop’s at Riverside, Rt. 4W, Hackensack, 201-488-5667
Hungry Peddler
44 E. Madison Ave., Cresskill, 201-894-0718
Iron Horse
20 Washington Ave., Westwood, 201-666-9682
Ivy Inn
268 Terrace Ave., Hasbrouck Heights, 201-393-7699
Jackson Hole 362 Grande Ave., Englewood, 201-871-7444
Just Janice (BYOB) 23 Sheridan Ave., Ho-Ho-Kus, 201-445-2666
The Kosher Nosh Deli 894 Prospect St., Glen Rock, 201-445-1186
Lakeside Grille & Bar
105 Lakeside Dr., Ramsey, 201-327-0009
Mahwah Bar & Grill
2 Island Rd., Mahwah, 201-529-8056
Mason Jar
219 Ramapo Valley Rd., Mahwah, 201-529-2302
Mitchell’s Seafood Market 541 River Rd., Edgewater, 201-840-9311
MK Valencia
228 Main St., Ridgefield Park, 201-373-0228
Mob Burger 525 Moonachie Ave, Wood-Ridge,
201-728-4891
Nostramana Café 51 W. Allendale Ave., Allendale, 551-264-9200
Nellie’s Place
9 Franklin Turnpike, Waldwick, 201-652-8626
Nikki’s Bar & Grill
213 Washington Ave., Little Ferry, 201-518-2883
Noah’s Ark (Kosher) 493 Cedar Lane, Teaneck, 201-692-1200
Oceanos
2-27 Saddle River Rd., Fair Lawn, 201-796-0546
Palmer’s Crossing
145 Dean Dr., (Clinton Ave.), Clinton Inn Hotel, Tenafly, 201-567-4800
Park Wood Delicatessen 342 Erie Ave., Midland Park, 201-689-0855
Pearl Restaurant (BYOB) 17 S. Broad St., Ridgewood,
201-857-5100
Peppercorns 176 Colony Ave., Park Ridge, 201-391-2818
Pizzaiolo By Brothers 85 Godwin Ave., Midland Park, 201-444-4944
P.J. Finnegan’s 274 Fairview Ave., Westwood, 201-664-7576
Plank Pizza Company 383 Market St. Bldg. D, Saddle Brooke, 201-843-2426
Railroad Café 170 Union Ave., East Rutherford, 201-939-0644
Raymond’s
101 E. Ridgewood Ave., Ridgewood, 201-445-5125
Reilly’s Rib Cage (BYOB) 49 W. Church St., Bergenfield, 201-771-7200
Regina’s Steakhouse and Grill 827 Teaneck Rd., Teaneck, 201-862-1996
Restaurant L 9 Franklin Turnpike, Allendale, 201-785-1112
Rolling Pin Café 341 Broadway, Westwood, 201-666-4660
Roots Steakhouse 17 Chestnut St., Ridgewood, 201-444-1922
Rosario’s Trattoria (BYOB) 29 Central Ave., Midland Park, 201-445-3335
Rotunda
Garden State Plaza (Rtes. 17 & 4), Paramus, 201-843-7693
Ruby Tuesday Route 4 & 17, Paramus, 201-909-0886
Rutherford Pancake House 40 Park Ave., Rutherford, 201-340-4171
Sal’s Good Eats 80 Green St., Teterboro, 201-288-1170
Section 201 704 River Rd., New Milford, 201-262-5600
Shelly’s Vegetarian Café and Caterers
482 Cedar Lane, Teaneck, 201-692-0001
Steel Wheel Tavern 51 N. Broad St., Ridgewood, 201-882-1800
St. Eve’s Restaurant (BYOB) 611 N. Maple Ave., Ho-Ho-Kus, 201-857-4717
Stony Hill Inn 231 Polify Rd. (Rt. 80), Hackensack, 201-342-4085
Tommy Fox’s Public House 32 S. Washington Ave., Bergenfield, 201-384-0900
Twisted Elm 435 River Dr., Elmwood Park, 201-791-3705
Veggie Heaven 473 Cedar Ln., Teaneck, 201-836-0887
Victoria’s
336 Queen Anne Rd., Teaneck, 201-801-0888
Village Green (BYOB)
36 Prospect St., Ridgewood, 201-445-2914
Waterside
7800 B. River Rd., North Bergen, 201-861-7767
White Maple Café (BYOB)
47 E. Ridgewood Ave., Ridgewood, 201-447-1953
103 Prime
103 Spring Valley Rd., Park Ridge, 201-391-2220
Asian/Asian Fusion
I Fish (BYOB)
114 Country Rd., Tenafly, 201-569-1111
Wok Bar
200 Main St., Fort Lee, 858-999-5555
Chinese/Korean/ Korean BBQ
Dong Chun Hong
144 Main St., Fort Lee, 201-592-0450
Golden Dynasty
825 Franklin Lakes Rd., Franklin Lakes, 201-891-7866
295 Kinderkamack Rd., Hillsdale, 201-358-8685
Kimchi Mama
7-09 Fair Lawn Ave., Fair Lawn, 201-703-2905
Kimchi Smoke BBQ
301 Center Ave., Westwood, 201-497-6333
Mr. Wok & Sushi (BYOB)
1 Highwood Ave. 2nd Floor, Tenafly, 201-569-3969
Myung Ga Won
72 Piermont Road, Tenafly, 201-500-1111
Petite Soo Chow
607 Gorge Road, Cliffside Park, 201-313-1666
P.F. Chang’s
The Shops at Riverside, Rt. 4W, Hackensack, 201-646-1565
T.S. Ma Wyckoff
637 Wyckoff Ave., Wyckoff, 201-891-8870
Continental Cuisine
Al Di La
1 Hoboken Rd., East Rutherford, 201-939-1128
Fountainview Restaurant
Sheraton Crossroads, 1 International Blvd. (Rt. 17N.), Mahwah, 201-529-1313
Rudy’s
107 Anderson Ave., Hackensack, 201-489-4831
Continental/American
W’s Grill
20 Elm St., Oakland, 201-651-0005
Continental/French
Café Panache (BYOB)
130 E. Main St. (Lake St.), Ramsey, 201-934-0030
Latour (BYOB)
6 East Ridgewood Ave., Ridgewood, 201-445-5056
Le Jardin 1257 River Rd., Edgewater, 201-224-9898
Madeleine’s Petite Paris 416 Tappan Rd., Northvale, 201-767-0063
Saddle River Inn (BYOB) 2 Barnstable Ct., Saddle River, 201-825-4016
Continental/Italian
Andrea’s Ristorante Italiano (BYOB) 20 E. Prospect St., Waldwick, 201-670-0275, 201-670-7958
Davia
6-09 Fair Lawn Ave., Fair Lawn, 201-797-6767
Sage (BYOB) 17-15 Broadway, Fair Lawn, 201-797-0500
Savini
168 West Crescent Ave., Allendale, 201-760-3700
Villa Amalfi
793 Palisades Ave., Cliffside Park, 201-886-8626
Cuban
Azúcar Cuban Cuisine 171 Schraalenburgh Rd.,
Closter, 201-660-7977
Casual Habana Cafe (BYOB) 125 Main St., Hackensack, 201-880-9844
Mambo Tea House (BYOB)
98 Park Ave., Rutherford, 201-933-1262
Mis Raices
1214 Teaneck Rd., Teaneck, 201-530-7233
Rebecca’s Restaurant (BYOB)
236 Old River Rd., Edgewater, 201-943-8808
Rumba Cubana
1807 45th St., North Bergen, 201-553-9100
Dominican
Punta Cana
2151 Lemoine Ave., Fort Lee, 201-849-5556
Eclectic
Contemporary
Bibi’z Restaurant and Lounge
284 Center Ave., Westwood, 201-722-8600
Baumgart’s Café (BYOB)
59 The Promenade, Edgewater, 201-313-3889
45 E. Palisade Ave., Englewood, 201-569-6267
158 Franklin Ave., Ridgewood, 201-612-5688
Café Matisse (BYOB)
167 Park Ave., Rutherford, 201-935-2995
G.W. Grill
2139 Hudson Terrace, Fort Lee, 201-947-2440
Port of Call (POC) (BYOB)
450 Hackensack Ave., Hackensack, 201-488-0888
The Rail Yard Tavern 14-26 Plaza Rd., Fair Lawn, 201-773-3372
Sofia
36 Engle St., Englewood, 201-541-8530
200 Tice
200 Tice Blvd., Woodcliff Lake, (Inside The Woodcliff Lake Hilton) 201-391-3600
201 Supper Club
90 W. Palisade Ave., Englewood, 201-541-0101
Fondue
The Melting Pot 250 Center Ave., Westwood, 201-664-8877
French
The Chef’s Table (BYOB)
754 Franklin Ave., Franklin Lakes, 201-891-6644
Latour (BYOB)
6 E. Ridgewood Ave., Ridgewood, 201-445-5056
Greek
A Taste of Greece (BYOB)
935 Kinderkamack Rd., River Edge, 201-967-0029
Axia Taverna
18 Piermont Rd., Tenafly, 201-569-5999
Daily Treat
177 E. Ridgewood Ave., Ridgewood 201-652-9113
Eons
17 NJ-17, Paramus, 212-696-1234
Greek Corner Grill (BYOB) 99 Park Ave., Park Ridge, 201-476-1400
GRK Grill (BYOB)
39 Union Ave., Cresskill, 201-399-7670
The Greek Village 254 Livingston St., Northvale, 201-750-8570
It’s Greek to Me
352 Anderson Ave., Cliffside Park, 201-945-5447
36 E. Palisade Ave., Englewood, 201-568-0440
1611 Palisade Ave., Fort Lee, 201-947-2050
21 E. Ridgewood Ave., Ridgewood, 201-612-2600
487 Broadway, Westwood, 201-722-3511
2020 Central Road, Fort Lee, 201-947-2055
Taverna Mykonos 238 Broadway, Elmwood Park, 201-703-9200
Varka
30 N. Spruce St., Ramsey, 201-995-9333
Indian
Art of Spice (BYOB)
159 Main St., Hackensack, 201-342-3444
BHOJ (BYOB)
430 Market St., Elmwood Park, 201-797-6800
Kailash (BYOB) 22 Oak St., Ridgewood, 201-251-9693
Mantra
275 NJ-4, Paramus, 201-342-8868
Mausam (BYOB) 76 Market St., Clifton, 973-472-3663
Nirvana Indian Kitchen (BYOB)
29 W. Allendale Ave., Allendale, 201-818-2300
Spice Mantra (BYOB)
6 E. Palisade Ave., Englewood, 201-568-1122
Silli Point (BYOB) 498 Anderson Ave., Cliffside Park, 201-941-0271
Taste of India (BYOB)
166 Cedar Ln., Teaneck, 201-692-3222
Irish
Biddy O’Malley’s Irish Bistro and Bar
36 N. Van Brunt St., Englewood, 201-608-5545
191 Paris Ave., Northvale, 201-564-7893
Poitin Still 774 Main St., Hackensack, 201-487-0660
Italian
Aldo & Gianni Ristorante 108 Chestnut Ridge Rd., Montvale, 201-391-6866
Aldo’s (BYOB) 640 Wyckoff Ave., Wyckoff, 201-891-2618
A Mano
24 Franklin Ave. (at Chestnut St.), Ridgewood, 201-493-2000
Amarone
63 Cedar Ln., Teaneck, 201-833-1897
Andiamo
23 Hardenburgh Ave., Haworth, 201-384-1551
Angelo’s Restaurant
263 Ridge Road, Lyndhurst, 201-939-1922
Arturo’s
41 Central Ave., Midland Park, 201-444-2466
Baci Italian Grill
36 Jefferson Ave., Westwood, 201-722-1900
Barcelona’s
38 Harrison Ave., Garfield, 973-778-4930
Bazzarelli 117 Moonachie Rd., Moonachie, 201-641-4010
Bellissimo (BYOB)
12 S. Kinderkamack Rd., Montvale, 201-746-6669
Bensi
459 Rt. 17S, Hasbrouck Heights, 201-727-9525
183 Old Tappan Road, Old Tappan, 201-297-7444
Bistro 107
107 Moonachie Rd., Moonachie, 201-440-3339
Bottagra Restaurant
80 Wagaraw Rd., Hawthorne, 973-423-4433
Buon Gusto (BYOB)
534 Durie Ave., Closter, 201-784-9036
Buongiorno’s (BYOB)
86 Washington Ave., Dumont, 201-501-8000
Café Amici (BYOB) 4 Sycamore Ave., Ho-Ho-Kus, 201-389-6377
Caffe Annello (BYOB) 429 Broadway Ave., Westwood, 201-786-8137
Caffe Capri (BYOB) 119 Park Ave., East Rutherford, 201-460-1039
Café Italiano Ristorante 14 Sylvan Ave., Englewood Cliffs, 201-461-5041
Café L’Amore (BYOB) 455 Ramapo Valley Road, Oakland, 201-337-5558
Café Tivoli
533 Shaler Blvd., Ridgefield, 201-941-5561
Cassie’s
18 S. Dean St., Englewood, 201-541-6760
Cenzino Ristorante
589 Ramapo Valley Rd., Oakland, 201-337-6693
Cliff’s Steakhouse
18 Sylvan Ave., Englewood Cliffs, 201-944-0233
Dimora
100 Piermont Rd., Norwood, 201-750-5000
Dino’s
12 Tappan Rd., Harrington Park, 201-767-4245
Due (BYOB)
16-18 S. Broad St., Ridgewood, 201-857-3231
Fiona’s Restaurant (BYOB)
118 Godwin Ave., Midland Park, 201-857-5800
Fontana Di Trevi (BYOB)
248 Fort Lee Road, Leonia, 201-242-9040
Fratelli’s Coal-Burning Pizza
206 Route 46, Elmwood Park, 201-797-7552
Gianna’s
843 Washington Ave., Carlstadt, 201-460-7997
Giovanna’s Café 19 E. Main St., Ramsey, 201-825-5835
GoodFellas Ristorante 61 Midland Ave., Garfield, 973-478-4000
Granita Grille 467 Broadway, Westwood, 201-664-9846
Grissini Restaurant 484 Sylvan Ave., Englewood Cliffs, 201-568-3535
Guilio’s
154 Washington St., Tappan, NY, 845-359-3657
Il Giardino (BYOB) 153 Paris Ave., Northvale, 201-750-0060
Il Mulino Ristorante (BYOB) 132 Veterans Plaza, Dumont, 201-384-7767
Il Villaggio
651 NJ-17N (between Rtes. 3&46), Carlstadt, 201-953-7733
In Napoli
116 Main St., Fort Lee, 201-947-2500
Kinchley’s Tavern
586 N. Franklin Turnpike, Ramsey, 201-934-7777
L’Angolo Trattoria Italiana (BYOB) 696 Anderson Ave., Cliffside Park, 201-941-0853
La Cambusa 517 River Drive, Garfield, 973-445-7222
La Lanterna (BYOB)
29 W. Ridgewood Ave., Ridgewood, 201-444-5520
La Vecchia Napoli
2 Hillard Ave., Edgewater, 201-941-6799
Locale Café
208 Piermont Rd., Closter, 201-750-3233
Luka’s (BYOB)
10 River Road, Bogota, 201-440-2996
Lu Nello
182 Stevens Ave., Cedar Grove, 973-837-1660
Maggiano’s Little Italy
The Shops at Riverside, Rt. 4W, Hackensack, 201-221-2030
Martini Grill
187 Hackensack St., Wood-Ridge, 201-939-2000
Nanni Ristorante
53 W. Passaic St. Rochelle Park, (behind Garden State Plaza), 201-843-1250
Nonna’s Cucina (BYOB) 918 Prospect St., Glen Rock, 201-445-2758
Olivella’s
7709 Bergenline Ave., North Bergen, 201-662-6110
Osso Buco
343 Broadway, Hillsdale, 201-664-1600
Picco Tavern
160 Prospect Ave., Hackensack, 201-880-8750
Portobello
175 Ramapo Valley Rd. (Rt. 202), Oakland, 201-337-8990
Puzo’s Family Restaurant
4 Garfield Ave., Hawthorne, 973-423-2288
Rocca (BYOB)
203 Rock Rd., Glen Rock, 201-670-4945
Roxanne’s
150 Franklin Turnpike, Mahwah, 201-529-0007
Rugova Restaurant & Bar
259 Johnson Ave., River Edge, 201-880-8488
Sanducci’s Trattoria (BYOB) 620 Kinderkamack Rd., River Edge, 201-599-0600
Sanzari’s New Bridge Inn
105 Old New Bridge Rd., New Milford, 201-692-7700
Sergio’s Missione (BYOB) 2 N. Mercer St., Lodi, 973-778-4545
Sicilian Sun (BYOB)
604 N. Maple Ave., Ho-Ho-Kus, 201-444-3494
Solari’s 61 S. River St., Hackensack, 201-487-1969
Sorrento (BYOB) 132 Park Ave., East Rutherford, 201-507-0093
Trattoria Giotto (BYOB) 15 Park Ave., Rutherford, 201-528-7142
Trovato’s Due 4 Barbara Ln., Oakland, 201-337-0813
Vicolo Ristorante 216 Old Tappan Road, Old Tappan, 201-497-8777
Woodstone Pizza Bar & Grill 352 W. Passaic St., Rochelle Park, 201-845-7600
Zozo’s Restaurant 625 River Vale Rd., River Vale, 201-391-3195
Japanese
Akai Lounge 11 N. Dean St., Englewood, 201-541-0086
Asahi (BYOB)
1475 Bergen Blvd., Fort Lee, 201-944-5113
Blu Sushi (BYOB) 26 Wilsey Square, Ridgewood, 201-882-1700
Cocoro
856 Franklin Ave., Franklin Lakes, 201-560-1333
Daruma (BYOB) 45 N. Dean St., Englewood,
201-567-9600
Fuki Sushi (BYOB) 828 Kinderkamack Rd., River Edge, 201-225-0160
Gen Sushi & Hibachi 14B Chestnut Ridge Rd., Montvale, 201-930-9188
Hanami (BYOB)
41 Union Ave., Cresskill, 201-567-8508
301 Center Ave., Westwood, 201-666-8508
Hiro
254 Degraw Ave., Teaneck, 201-692-1002
Hiura
400 Main St. Ste. B, Fort Lee, 201-346-0110
Kazuki (BYOB)
638 Westwood Ave., River Vale, 201-263-1811
Kiku
5-9 Rt. 9W (Palisades Pkwy.), Alpine, 201-767-6322
365 Rt. 17S, Paramus, 201-265-7200
Kumo (BYOB)
55 Franklin Ave., Ridgewood, 201-652-0088
Kyoto (BYOB)
78 Washington Ave., Dumont, 201-384-5544
Masa Sushi & Grill (BYOB)
81 W. Allendale Ave., Allendale, 201-934-6616
Matsu Sushi & Grill 140 Broadway, Hillsdale, 201-722-9388
Matsuya
490 Market St., Saddle Brook, 201-843-5811
Mei Sushi
Japanese Restaurant 14-20 Plaza Rd., Fair Lawn, 201-398-9882
Minado
1 Valley Rd., Little Ferry, 201-931-1522
Mount Fuji
Japanese Steak House 193 NJ-17, Hasbrouck Heights, 201-288-2800
Nizi Sushi (BYOB) 300 Union Ave., Rutherford,
201-804-7666
Sarku Japan
Bergen Town Center, Rt. 4W (Forest Ave.), Paramus, 201-880-6551
Sakura-Bana (BYOB)
43 Franklin Ave., Ridgewood, 201-447-6525
Sendai Japanese
Restaurant & Grill
178 Kinderkamack Rd., Emerson, 201-225-0995
Sushi Cruise (BYOB)
725 River Road #51, Edgewater, 201-313-3611
Sushi Village (BYOB)
700-90 Broadway, Westwood, 201-666-8800
Sushi X (BYOB)
23 Chestnut St., Ridgewood, 201-689-7878
Umeya
156 Piermont Rd., Cresskill, 201-816-0511
Tawara Japanese Restaurant (BYOB)
53 W. Main St., Ramsey, 201-825-8712
Wasabi
848 E. Ridgewood Ave., Ridgewood, 201-493-7575
Yuki
2 S. Kinderkamack Rd., Montvale, 201-391-9877
Yuki Hana (BYOB)
131 Kinderkamack Rd., Park Ridge, 201-391-3230
Latin
Mambo Empanadas (BYOB)
313 Union Ave., Rutherford, 201-933-3888
Mediterranean
The Kebabci (BYOB)
259 Valley Blvd., Wood-Ridge, 201-728-4949
Mado (BYOB)
570 Kinderkamack Rd., River Edge, 201-265-3629
Mediterraneo (BYOB)
23 N. Broad St., Ridgewood, 201-447-0022
Mezza (BYOB)
20 Jefferson Ave., Westwood, 201-722-8822
Novo (BYOB)
37 Chestnut St., Ridgewood, 201-444-4910
Mexican
A Taco Affair
81 Main St., Little Falls, 973-812-8226
Azteca (BYOB) 47 Park Ave., Rutherford, 201-438-2111
Jalepenos 930 Prospect St., Glen Rock, 201-445-5566
La Frontera (BYOB)
37 E. Broadway, Hackensack, 201-880-7731
Leon 16 Chestnut St., Ridgewood, 201-857-0297
Mariachi Grill (BYOB) 262 Ridge Rd., Lyndhurst, 201-528-7493
Riviera Maya (BYOB)
252 E. Fort Lee Rd., Bogota, 201-996-1380
Viva Margarita
364 Lawton Ave., Cliffside Park, 551-313-0760
Spanish
El Cid
205 Paramus Rd., Paramus, 201-843-0123
Meson Madrid Restaurant 343 Bergen Blvd., Palisades Park, 201-947-1038
Sangria 1033 MacArthur Blvd., Mahwah, 201-962-3310
Sayola
50 Prospect Ter., Tenafly, 201-871-2182
Tapas De España 7909 Bergenline Ave., North Bergen, 201-453-1690
Taste of Spain 493 Tappan Rd., Northvale, 201-767-8904
Thai
Bangkok Garden
261 Main St., Hackensack, 201-487-2620
Clifton Thai
239 Parker Ave., Clifton, 973-253-1400
Chok Dee Thai Kitchen
561 Livingston St., Norwood, 201-750-8880
Gao Thai Kitchen (BYOB) 63 Main St., Ramsey, 201-962-2691
Malee Fine Thai Cuisine (BYOB)
2 E. Ridgewood Ave., Ridgewood, 201-612-7797
Massaman Thai Cuisine
312 Hackensack St., Carlstadt, 201-559-1424
Pimaan Thai Restaurant (BYOB)
79 Kinderkamack Rd., Emerson, 201-967-0440
Ridge Thai (BYOB)
50 Chestnut St., Ridgewood, 201-493-9929
Thai West (BYOB)
22 Jefferson Ave., Westwood, 201-497-6981
Wyckoff Thai Cuisine 314 Franklin Ave., Wyckoff, 201-485-8855
Persian Kabab on the Cliff 23 Godwin Ave., Ridgewood, 201-444-5100
Pardis Persian Grill (BYOB) 47 E. Ridgewood Ave., Ridgewood, 201-652-8000
Rose (BYOB) 1150 Teaneck Rd., Teaneck, 201-569-3600
Turkish Cinar
214 Kinderkamack Rd., Emerson, 201-523-9284
Hakki Babba (BYOB)
555 Anderson Ave., Cliffside Park, 201-840-8444
Hunkar (BYOB)
319 Hackensack St., Carlstadt, 201-507-0606
Istanblue Restaurant (BYOB)
645 Kinderkamack Rd., River Edge,
201-262-4400
Istanbul Café & Grill (BYOB)
14-25 Plaza Rd., Fair Lawn, 201-791-2222
Kebab Istanbul
5819 John F. Kennedy Blvd., North Bergen, 201-861-4400
Marmaris Cafe (BYOB) 820 River Rd., Edgewater, 201-943-9090
Samdan
178 Piermont Rd., Cresskill, 201-816-7343
Turkish Kitchen
297 Palisade Ave., Cliffside Park, 201-943-7733
Turkuaz (BYOB) 1550 Lemoine Ave., Fort Lee, 201-944-1115
Vietnamese Bistro Du Saigon 168 Main St., Fort Lee, 201-592-0100
Ma Mí Eatery 546 Durie Ave., Closter, 201-660-7826
Mekong Grill (BYOB) 24 Chestnut St., Ridgewood, 201-445-0011
Pho Miu Vietnamese Restaurant 255 Pascack Rd., Township of Washington, 201-497-3915
Saigon Kitchen (BYOB) 2024 Center Ave., Fort Lee, 201-592-8890
Simply Vietnamese (BYOB) 1 Highwood Ave, Tenafly, 201-568-7770
TC’s Little Taste of Saigon (BYOB) 419 Goffle Rd., Ridgewood, 201-445-5509
GBy Brandon Goldstein
rowing up my mother, my grandmothers, my aunts and my teachers, as well as every other figure who took on an adult role in my life would repeat the cliche phrase, “actions speak louder than words.”
At a time where you rarely see people’s actions, and thanks to social media, more often than not hear too many of their words, it’s become much more difficult to spot the hypo(crite). We are here to help.
First, let’s address the elephant, scratch that, hippo in the room. Hippos are both famously adorable and infamously predatory in their environments. They are one of the largest causes of animal-related deaths in Africa, as well. Not crocodiles; not lions… the hippo.
Part of that reason might be because of our early biology classes. Nobody ever told us hippos were mean. Did they tell you that? I knew they were hungry; I knew they were chubsters; but mean? No way!
Well, it turns out that hippos and their human counterpart, hypos, are quite similar. Let’s dive in!
Surely, this past year you’ve at least once rolled your eyes incredibly hard at someone’s social media post. Whether it was a family member whose political views you disagreed with, a family friend whose COVID beliefs you disagreed with or just one of those people you came across who knows everything thanks to some obscure news source they hadn’t heard of prior, you’ve run into a hypo.
But how do you spot a hypo? Well, it’s easier than you might think. Let’s just take the rollout of the COVID vaccines as our example.
There are those who disregarded the severity of the virus from its earliest days. They won’t wear a mask,
because they’re too tough. They take the word of literal witch doctors over medical professionals, and nothing stopped them from going out, traveling and living their life free. After all, this is ‘Merica!
Sure, as the rollout of the vaccines began everyone was (and still is) scrambling to get a shot. Well, not everyone. These are the non-hypos. True to their word, they hate everything about the virus, but they also hate everything about the vaccine. They’ll sit this shot in the arm out.
But then, in plain sight, walk in the hypos. They argued on social media about how stupid the virus is; how it was less deadly than a meager cold; how the enemy is the media and there really is no virus. Then, they get the vaccine.
These hypos, hiding in their water, spewing their bullshit on their social pages day in and day out, acting like a tough guy. Then, vaccine roll out. Quiet. No more posts. No more tough guy. In fact, the second they became eligible for the vaccine, they were first on line. Shot in arm, protected from the measly virus so many would do anything to get a vaccine for.
That’s the biggest, ugliest, worst kind of human. That is a HYPO. Our beautiful world deserves better than these awful, two-faced creatures.
Actions do speak louder than words. This isn’t a safari. This is real life. We can be better. ■
