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Articles from July 2005 to May
2007
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A
Little History Behind Wine Tasting
Courtesy of Ned owner of Bacchus Chop House & Wine Bar and Bruschetta
Restaurant
“ Give me a Jug of wine, a loaf of bread and thou beside me” this was
Omar Khayyan, a Persian poet who wrote during the ninth century AD.
Nero, the Roman Emperor, who was accused of burning Rome, had a Jug of
wine in his right hand and a fruit in his left while watching Rome being
burned. Somehow wine was celebrated in the good and bad times.
Throughout history people were always in search for a sensuous beverage
that influenced their feeling and inspired their thoughts. Ancient
Greeks and Romans shared “Bacchus” as God of wine. Up until our days,
wine always was associated with sumptuous food, big festivities,
celebrations of success and special occasions.
Wine tasting in the past was enjoyed by the Elite class, Dignitaries and
their associates. However, time has changed with the aggressive business
attitude of wine makers especially in California. The general public has
been targeted as their ultimate goal. Wine tasting is a continuous
phenomenon started in the later part of the last century and still
moving on as aggressively as wine makers are moving on with new and
diversified wines. When attending a wine tasting class or a wine tasting
dinner, it is important to find out the facts about the grapes used for
the production. Grape growers and wine makers categorize grapes in
classes, primary, secondary, etc. and they all agree that it is possible
to make bad wine from good grapes but it is not possible to make good
wine from bad grapes. The importance of good grapes to make good wine is
very obvious. It is also agreed amongst grape growers and wine makers
that climate, soil, rain and exposure to sun, have a fundamental
influence on the ultimate result of wine production. Cabernet Sauvignon
for example grows better in a cooler climate and develops a strong aroma
that evolves into a rich bouquet once fully fermented and aged. By the
way, Cabs are classified as primary red wine grapes.
Wine tasting today is available to all wine lovers
regardless of their classes or origins. Wine makers spend huge amount of
money promoting their wine through wine tasting events. Agents of wine
companies enthuse restaurateurs to promote their wine product. Local
restaurants hold wine tasting classes and dinners year round. Jimmy
Sujanto (Sommelier) at
Bacchus Chop House and Wine Bar holds several wine tasting dinners every
year introducing new and improved wine production. If you are interested
in attending his wine tasting, call 973-439-3901 and ask for Jimmy.
With all the emphasis on wine connoisseur’s opinions, the grape growers
and wine makers, the best wine for me is the one that acquaints my taste
and gives me that sensuous feeling and inspiration. There are lots of
wine bottles on the shelves that are affordable and have evolved a
strong aroma and a rich bouquet.
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The Reality of "Reality"
Courtesy of James Tooey, owner of Formia Ristorante
The successful operation of a restaurant, or any business for that matter,
requires a great deal of dedication, focus, consistency, attention to details
and lots of time. So I would like to extend my thanks to the television
programmers who scheduled the restaurant "reality" programs on Monday night,
when millions of chefs, cooks, waiters and the likes are idle.
When I do make my short visits out to the dining room, I do field questions
about the reality cooking shows. I chose two, in particular, for this piece,
"The Restaurant" and "Hells Kitchen".
Both shows do contain a degree of realism. Getting ten perfect plates ready at
the same time is no easy task. Tempers flare as the pressure of getting food out
to the dining room builds. Every chef and cook does get burned, cut and slips at
one point in his or her career.
Chef Rocco seems to enjoy roaming the dining room, flirting with his female
party guests and promoting his new cookbook. Not that there is any thing wrong
with that. But when you have numerous guest complaints of "cold food" and "where
is my food?" the priorities need to be realigned.
On the other side of the coin, we have Chef Gordon Ramsey, whose demeanor and
style of management is a complete180 degree turn from his counterpart. His
approach to weeding out the "bad apples" and extracting the best out of each
"employee" is more reminiscent of some of the old European instructors at the
C.I.A. His method, for the sake of the shows competition works. Find the most
competent "candidate" to be given a restaurant. The yelling, screaming, verbal
"assaults" are very real in some kitchens. I can attest to being on the
receiving end of more than one verbal barrage in my culinary youth. The fact is,
the serious "chefs" in Ramsey's brigade who choose to continue on in this
business, will be much stronger, due to this experience.
"Hells Kitchen" looses some of its reality when he begins snapping, at and
pretty much downright insults his guests. I do not know anyone who owns their
own business, who would treat a customer, client or guest this way.
Truth be told, both ideas are great! Both shows achieve exactly what they set
out to do, and that is to entertain us. If you want to see a real, live cooking
show, stick your head in my kitchen on your next visit!
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The Exotic Cuisines
of New Jersey
Courtesy of Chris Haramis, owner of The Roost Restaurant
It seems that at some time or other almost every immigrant group to the
US ended up in, or at least made a stopover in New Jersey. This is only
natural given the close proximity to New York City, and Ellis Island and
later to all the international airports. These cultures have left an
extremely exciting imprint on the New Jersey dining scene. There may be
whole towns or neighborhoods with a distinct ethnic flair, or just a
lone restaurant carrying on centuries of culinary tradition from their
native land. Some towns may have many different ethnic restaurants
giving patrons a whole United Nations of flavors within a few blocks.
People are familiar with the most popular ethnic restaurants (usually
Italian, Chinese or Mexican) but there are also a whole range of lesser
known and absolutely delicious cuisine choices worth exploring in New
Jersey.
A good place to start would be the Fort Lee Area. A whole range of
interesting Asian restaurants reside here, not just the Chinese and
Japanese that most are familiar with but the more exotic, not to mention
considerably more spicy, Korean offerings. Although you may never have
thought of dining in a Korean restaurant, rest assured the food is
delicious, fresh and healthy. It is similar to Japanese but with much
more intense flavors, and preparations centering on BBQ meats,
vegetables and a whole range of fiery pickles and side dishes. Many
people have heard of Kim Chee but there are dozens of others too. Often
the most fun part of a Korean Meal experience is cooking your own food
in a small grill which is built right into your table. This makes for
great conversation and can be quite romantic too.
Newark is a town known for its Spanish and Portuguese restaurants. These
Iberian taverns are renowned for their massive portions of seafood and
meat dishes. Light eaters beware, a trip to these restaurants can add
weeks to a diet! And let us not forget the national drink - Sangria, a
Fruit and Wine mixture served usually by the pitcher - did I mention the
portions are big..
The Wallington/Garfield area has seen a recent influx of Eastern
European and predominately Polish immigrants. They have brought a rich
culinary history with them. Several good restaurants in these towns
offer traditional favorites such as Bigos - a hearty "hunters stew"
laden with smoked meats and sauerkraut. They are also famous for
peirogis which are tender little dumplings which come with any number of
fillings. To stay with tradition, most of these meals are washed down
with a good strong beer and/or
vodka, and they often have entertainment nightly.
Paterson in recent years has attracted many people from Turkey and the
Middle East; of course the restaurants were not far behind. Turkish and
Middle Eastern cuisine is similar to Greek with an emphasis on grilled
meats and garlicky lemony sauces and dips. It is also quite healthy and
fits right into the famed "Mediterranean diet". You may want to try
Kebabs which are seasoned meats and vegetables grilled over wood and
served on a skewer. Turkish cuisine also has some excellent vegetable
dishes, often these are visible in the kitchen as you walk in - just
point to what you want.
Other towns such as Montclair or Ridgewood have numerous ethnic
restaurants all located within a few blocks of each other. Montclair for
example has Italian, French, Thai, Mexican, Ethiopian, American, BBQ,
Cuban, Japanese, German, Greek, Jamaican and Turkish restaurants all
doing their best to provide an authentic culinary experience. Residents
and visitors to these towns can eat in a different part of the world
each day of the week.
A few other areas worth exploring for something different might be
northwest NJ which maintains some German/Scandinavian roots, and The Red
Bank, Old Bridge, Marlboro area which has recently become home to many
Russians and of course Russian restaurants.
So go ahead and take a two hour vacation from the ordinary and try some
of New Jerseys finest and more exotic ethnic restaurants. Try something
new and who knows, you may find yourself booking airline tickets to an
exotic land…
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October
Crafts for Every Age
Courtesy of Gina Marie Hollywood, 1st Grade Teacher,
Bachelor and Masters Degrees in Child Education
The leaves are changing, the weather is getting cooler and our children
will soon be stuck back inside our homes bored. Instead of them turning
to the television or the game systems lets have them start getting ready
for Halloween with these fun and easy projects that are sure to spark
some excitement. Not only will these projects help bring the family
together for some family fun time they will also help your child use
their motor skills, visual and spatial development skills and also their
imagination.
As a teacher I find that children love craft time so why not bring it
home. Halloween is a great time of year. Instead of buying the same old
decorations for your house let your children decorate it with their
projects. These projects can also be kept for mementos. Children love to
see how much they have grown and what a great way to show them by
pulling out their old foot and hand projects to compare.
Here are some simple crafts that you can do with your children from
toddlers on up.
Toddlers & Up
Foot Ghost
Materials:
White washable paint Black marker Black marker
Black construction paper White crayon White crayon
1. Paint child's barefoot with the white paint.
2. Press firmly onto black construction paper.
3. Pull foot off gently.
4. When white paint dries turn the foot so that the toes are pointing
downward.
5. Have your child draw on two eyes with a black marker; they may also
want
to add a spooky mouth!
You can also adapt this project for those of us who do not like to use
paint. Substitute the white paint for a piece of white construction
paper. Trace your child foot on the white paper then cut it out and glue
it onto the black paper.
*Always remember to date the back of all projects so we can tell how
small their feet used to be!
Kindergarten & Up
Hand Bats
Materials:
Crayon Pencil
Pencil
Safety scissors Glue Glue
Whole punch Twine or black ribbon Twine or black
ribbon
2 sheets of black construction paper
1. Have child trace both of their hands (fingers spread wide apart) on a
piece
of black construction paper. For younger children you may have to do
this for
them.
2. Carefully cut out the two hands.
3. Have your child use their imagination to draw what
they think a bat’s
face looks like on the second sheet of black paper.
4. Cut out the face.
5. Glue the two hands to the back of the face
6. Use the crayons (white, blue and red work best) to draw and color
eyes,
mouth and nose on the face. They can make the face scary, funny,
happy etc. Whatever they would like.
7. Use the hole punch and put a hole on the bat's head. Loop the twine
or
ribbon threw it and tie it. Have your child pick a spot in the house to
hang their hand bat!
8. Date the back of the project so that your children can compare how
much their hands grew from year to year.
First Grade & Up
Ripped Paper Pumpkin
Materials:
Large piece of black construction paper White crayon
2-3 pieces of orange construction paper Black marker
½ piece of green construction paper Glue stick
(works best)
1. On the large piece of black paper draw a huge outline (take up whole
paper) of a pumpkin with a white crayon.
• For older children grades 3 and up do not have them use an out-
line. Let them do the pumpkin visually. This is a great experi-
ment for them. They have to plan every piece.
2. Have child rip (no scissors allowed on this project) the orange paper
in
different sizes and shapes.
3. Glue the orange ripped pieces onto the black paper in the shape of a
pumpkin. Make sure the orange paper is over lapping so that there is
no black showing through.
4. Rip green paper for the stem.
5. Glue green paper onto the stem the same way you did the orange
paper.
6. When paper is dry have child use black marker or crayon to draw
and face onto their pumpkin.
7. Display pumpkin in the house.
The most important thing to remember is that crafts are meant to be fun.
Have your child use their imagination and creativity to bring a festive
feel to your home. Children love to see their work on display so
whenever your can put up their little creations and see them glow with
excitement.
Ms. Hollywood may be contacted at ginahollywood@optonline.net for any
questions.
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Don't Let The Holidays
"Weigh" You Down
Courtesy of Rachel Albaum, Registered Dietitian
Sink Your Teeth Into This….
The average holiday dinner contains about 4000 calories and enough fat
to raise the Titanic!!!
Of course the holidays are about spending quality time with the ones you
love…BUT they are also about the FOOD. The holidays would not be the
same without the favorite family recipes and traditions. So how can you
continue these recipes without sacrificing your hips and adding to your
waistline?? Here are some tips to help lower the fat and calories
without compromising the taste.
| Instead Of |
Use |
| 1 cup of butter for baked
goods |
1 cup of applesauce, prune puree, or
mashed bananas |
| 8 ounces of cream cheese |
8 ounces of yogurt or light cream cheese |
| 1 cup of heavy whipping
cream |
1/2 cup of lowfat ricotta cheese or
cottage cheese whipped in a blender, then stirred into 1/2 cup
lowfat yogurt |
| 1 cup of sour cream |
1 cup of lowfat cottage cheese + 2 Tbs
skim milk + 1 Tbs lemon |
| 1 cup of fat for sautéing |
4 cups of lowfat stock, fruit juice or
wine-sauté liquid until evaporates |
| 1 egg |
2 egg whites or ¼ cup of egg substitute |
| 1 cup of oil or fat for
basting |
1 cup of fruit juice or lowfat stock |
Other Ways to Cut the
Calories and Fat
• The holidays are not the same without chocolate. To reduce the fat
(especially the saturated fat)
use as little of solid chocolate as possible. To give an illusion of
chocolate, try grating a little on
top of a dessert or use cocoa powder as a substitute. AND of course
for an added health
bonus substitute milk chocolate for dark chocolate.
• Choose reduced fat cheeses, mayonnaise, sour cream, and creamcheese in
your cooking
and baking. Trust me no one will know the difference- unless of
course you tell them!
• Cut back on the nuts you use. Stick to 8-10 almonds, peanuts, walnuts
per day- just enough
to get the heart healthy benefits they provide with out changing your
pant size
• To cut the fat in soups and gravies stick them in the freezer for ten
minutes then skim off
all the fat that rises to the top.
• Aim for lowfat salad dressings or choose olive oil and vinegar, or
lemon instead.
And remember one serving is equal to the size of your thumb.
Drink to Your Health…
Alcohol can add up to a lot of "empty" calories. Try these healthy
alternatives instead!
• Silk Nog (soy eggnog): Contains half the calories and 17 less grams of
fat than regular eggnog
(1 cup = 160 calories, 2 grams of fat)
• Wine Spritzer: Choose this instead of wine and save 82 calories (3oz =
100 calories, 0 grams of fat)
• Diet V8 Splash (16 oz = 20 calories, 0 grams of fat)
• Sugar-Free Hot Cider Mix (8oz = 6 calories, 0 grams of fat)
• Non-Alcoholic Sparkling Cider (140 calories, 0 grams fat)
• Fat Free or Sugar Free Hot Chocolate Mix (8oz = 25-50 calories, 0
grams fat)
• Sugar free Syrups: Add to coffee or sparkling water (2 Tbs = 0
calories, 0 grams fat)
Modifying the recipes may help you reduce your caloric intake but
remember that physical activity is just as important in maintaining your
weight and a healthy lifestyle. Join the gym, exercise with friends, or
set goals like completing a 5k to keep you motivated during the holiday
season. Also spending time with your loved ones doesn't mean that you
have to sit around the dining room table- instead choose activities and
games that everyone can enjoy. And most importantly, the holidays are
not the time to start a diet-your goal should be focused on maintaining
your current weight. So relax and enjoy-let the dieting resume after the
holidays.
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Holiday Crafts for Kids
Courtesy of Ms. Sweeney, Kindergarten Teacher
The Holiday season can become hectic. Often, we find
ourselves getting caught up in a whirl
wind of gift shopping, wrapping, decorating and cooking. Sometimes we
get so caught up in
our Holiday preparations we forget to involve our little ones. For
children the Holiday season is
filled with excitement and anticipation. Children love bringing joy to
others by giving gifts of their
own creativity. Why not keep those little hands busy and make them too,
fill a special part of the
Holiday preparations? Here are some fun hands-on activities that can
allow your children to
spread Holiday cheer by adding their own special touch.
Kindergarten & Up
Holiday Votive Holder
Materials:
- Small baby food jar - Paint brush
- Watered down Elmer's glue - Glitter
- Pre-cut red and green tissue - Mod Podge gloss (optional)
paper squares
1. Coat a small area of the jar at a time with glue water mixture.
2. Place tissue paper squares in different directions and overlapping
onto glue.
3. Continue until jar is covered (do not tissue paper rim).
4. When jar is covered, smooth down any loose pieces of tissue
paper.
5. After jar dries, cover sides of rim with glue and glitter to sparkle.
6. To add gloss, go over with mod podge.
7. Place a votive candle or tea light inside.
Snowmen Votive Holder
Materials:
- Small baby food jar
- White acrylic paint
- Five point sharpie markers (black, orange, red, green and brown)
1. Help child dip entire index finger print into white paint.
2. Guide child in spacing out 3 index finger prints onto jar.
3. After paint dries use sharpies to dress snowmen. Use the black
for the hat, buttons and eyes; Use the orange for the nose; Use the
red for the smile; Use the green for the scarf and the brown for the
arms.
Christmas Countdown Santa
Materials:
- White paper plates - Crayons - Scissors
- White construction paper - Glue - Cotton balls
- Red construction paper - Nickel - Pencil
1. Use crayons to make a jolly face on white paper plate.
2. Cut a red triangle for the hat.
3. Cut a white triangle for the beard.
4. Glue a cotton ball to the tip of the hat and cotton for the rim.
5. Trace 25 circles onto white triangle beard.
6. With pencil number the circles 25-1.
7. Glue hat to top of paper plate face.
8. Glue beard to bottom of paper plate.
At the start of December and each day as Christmas draws near, glue a
cotton ball
onto Santa's beard. When the beard is full: Santa Clause is coming to
town!”
Holiday Wreath
Materials:
- White paper plate - Red ribbon
- Glue - Red construction paper
- Green tissue paper - Scissors
1. Help child fold paper plate in half to cut out center circle and
open.
2. Gently crumble green tissue paper and glue onto paper plate until
covered.
3. Cut small red circles to glue on as holly berries.
4. Add a bow to finish it off.
Pre K to 1st Grade
Cotton Swab Menorah
Materials:
- 1” x 1” x 8” Styrofoam Strip - Nine Qtips
- Scissors - Yellow paint
1. Cut one end off Q-tips (8 of equal sizes)
2. Cut one longer than the other eight.
3. Stick into styrofoam strip
For each day of Hanukkah, invite child to light candle by dipping swab
into yellow paint
and place back into styrofoam “Happy Hanukkah”.
“Handsome” Reindeer
Materials:
- Construction Paper (Light
brown, Dark brown and White)
- Red Pom Pom
- Red Bow
- Glue
- Scissors
- Pencil
1. Using light brown construction
paper, help child trace both
hands and cut.
2. Using dark brown construction
paper, help child trace his/her
shoe and cut.
3. Glue hands to top of shoe cut
out for antlers.
4. Cut white circles for eyes.
5. Glue red pom pom for nose
6. Glue Bow below nose at base
of shoe cut out.
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Did The Holidays "Weigh" You
Down?
Courtesy of Rachel Albaum, Registered Dietitian
Did the Holidays leave you with a sweet taste in your mouth and a few
pounds heavier?? Don't worry, with these few tips the pumpkin pie
and the holiday cookies you enjoyed will
soon be yesterdays trash and your pants will fit you again!
1. Never say "I am going on a DIET"!: If I had a nickel forvery time I
heard "I need to go on a diet" I would be a billionaire!! The word
"diet" has many negative connotations and for several, automatically set
them up for failure. Instead of using that awful
four letter word… tell yourself that you are going to choose a
healthy lifestyle!
2. Make a Commitment: Once you decide to change
your eating habits and lifestyle… don't just say it…do it! Put it down
in words by writing yourself a contract and hold yourself to it!
3. Set Yourself Realistic Goals: Don't set yourself up for failure by
making unrealistic goals. Let's face it most of us cannot be 5'6" and
a 110 pounds! Look at your weight history during your adult life and ask
yourself what was the lowest and the highest you have ever weighed
and choose the weight you were you the happiest at. Furthermore, the
more steady the weight loss the more likely you are to keep it off-aim
to lose 1-2 pounds/week not 10!
4. Keep a Food Journal: Start your new eating habits by figuring out the
old. Keep a food journal for three days of your usual daily intake.
Record time, type of food, the amount of food, and
your hunger level. Don't forget to include every little thing that
enters your mouth!! Add up your average calories and subtract by 500
from your daily intake to start your weight loss program.
Continue to keep a food and activity journal to keep track of your
weight loss.
5. Lay off the Scale: Weighing yourself can be a grueling and torturous
process. Stepping on the scale everyday will not make you lose the
weight quicker. Stick to weighing yourself
once a week or every other week. Or better yet forget the scale! A
more rewarding goal is to fit into a pair of jeans or an outfit that
that was once impossible to squeeze into.
6. Balance all Foods: By totally depriving yourself you may end up
binging on the wrong foods. One piece of cake will not ruin your "diet"
but allowing yourself to eat the 5 cookies because
you ate the cake will!
7. Get Active: Join a gym, get a workout partner, take walks during your
lunch break, and take the stairs at work. Not only will this burn extra
calories but the exercise will also help to
increase slow metabolisms that are caused by eating too little or
skipping meals.
8. Think Positive: So you have tried every "diet" and nothing has
worked!! If you go in thinking what's going to make this time difference
this time you automatically set yourself up for
failure. Think positive and be patient. You can do it!
Just a Few More Tips…
* Eat more often: Aim for three meals and 1-3 snacks a day. Consuming
smaller meals throughout the day will not only help increase your
metabolism but will also keep you from get-
ting to that starving point where you eat everything in sight!
* Pay attention to portion sizes (for a list refer to
foodguidepyramid.com).
* Make smart substitutions: Choose calorie-free beverages and low-fat
options. Increase the fiber in your diet by buying whole-wheat products,
fruits, and vegetables and replace this with
simple carbohydrates such as white bread and pasta. Increase protein
(but don't indulge) and choose lean meats versus high fat.
* ½ Rule: You can still dine out just keep in mind that the dishes are
usually big enough to feed a family of four. Only eat ½ the entrée and
take home the rest or split it with a friend.
Remember, it is easier to gain weight than to lose it. Once the weight
comes off continue with these healthy lifestyle changes to maintain it.
That way you won't have to make the same
New Year's Resolution next year! |
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How Barca Velha Came to Be
Courtesy of Carlos Fernandes of Barca Velha
Portuguese Seafood Grill
Barca Velha is proudly owned by an adventurous craftsman who has a
strong belief in his partner. Joao Neto and his son Carlos Fernandes are
entrepreneurs with a vision . . . Portuguese food is in their blood as
they are both native of the Continent. The thought of opening a
Portuguese restaurant in the Suburban Essex area was well thought out as
the competition is very strong. Many restaurants in the area have a
strong vision in other cuisines; A New Era in Portuguese Cuisine is yet
to come by . . . until now at the Barca Velha Portuguese Seafood Grill!
History Behind the Name
Barca Velha means Old (Charter) Boat - The charter boats that were used
by ancestors to charter specialty items up and down river streams.
Thoughout the continent there were a lot of different types of Barcas.
Regional districts had different types of them according to the items
that needed to be chartered. For instance, in Porto these very large
charters were used to comport “barriques” of fine port to the ports to
be traded, or simply to move them from agricultural wine makers to the
refineries. In one region, Beira Litoral/Aveiro in particular, where
both partners come from, large charter boats were mostly known as
Muliceiros and Salineiros. Both of these large massive boats were
designed for specific transportation. The Salineiro, known as the salt
boat, transported sea salt from the Salinas (salt beds) to the
refineries where they were made into table salt which makes it to our
dinner table or our chef’s kitchen spice rack. The Muliceiro (known as
the sea- weed boat) was specifically designed for the transportation of
seaweed to the most famous wine makers, which in return is laid over
their vineyard beds to better fertilize the soil to produce exceptional
wines. Bairrada being one of the famous cities in this region for wine
making, produces a powerful Baga (traditional regional grape), which
makes several of the best drinking wines in the country.
A New Era in Portuguese Cuisine
The Barca Velha Portuguese Seafood Grill brings a delightful selection
of the Portuguese regional dishes with a continental flair in an upbeat
but casual grill. They pair the finest in fresh grilled seafood, steaks,
and chops, with great traditional Portuguese wine selections as well as
Old World (Mundo Antigo) and New World (Nova Terra). They make it fun,
enjoyable, educational and provide something patrons have not seen
before. Simple Sangria made with fine Portuguese liquors and wine, a
casual selection of traditional and continent’s beer at the bar
accompanied by an Empalhada (assortment of air dried peanuts in the
shell with black pitted olives and chichi beans) are some of the fun
things at this venue. Enjoy an ice cold Caipirinha after work with
colleagues at this fun but relaxing lounge. Weekend entertainment with
traditional Fados (old traditional soloists accompanied by “guitarras”
and “concertinas”) open till midnight with the kitchen available to
bring to you the dawn menu of the city of Ilhavo. The menu consists of
smoked dried sausage flamed in Bagaco (fire water) accompanied by a
Bilha (carafe) of traditional wine and Broa (wheat crust bread). On
Thursdays and Fridays enjoy the Samba Jazz Lounge with music giving you
and your friends cool, relaxing but upbeat sounds performed by re-nown
artists from the area. These are some of the traditional activities that
spur through the continent of Portugual, making history and devotion to
a great life.
Barca Velha’s Extensive Wine List
The wine list will consist of the finest in quality of small producers
of Portuguese wine. To put a twist on all of this, this wine list will
demonstate some great New World wines from Chile, Argentina, New
Zealand, US and the best in Spanish, and Italian wines. “Come try our
great extensive lists of boutique wines by the glass,” says Carlos a
Sommelier, which were carefully selected to pair gracefully with your
dining experience.
Joao Neto and Carlos Fernandes look forward to seeing you. |
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Certified Life Coach Discusses Stress and Coping Methods
Joe Ventola BS, CEC, MA
Studies show that there is a direct link between stress, overeating and
weight gain. Emotionally, we look to food as satiation and comfort.
Physically, stress can lead to the production of the hormone cortisol,
which causes weight gain. The most effective way to remedy this
situation is to reduce stress in our lives.
As a Professional Certified Life Coach, I've found that most of the
stress my clients experience comes from within. Stress is a perceived
sensation and is linked to how we think, feel and process information in
our brains. Imagine you're in a war and you're being fired upon. You
will reasonably have a stressful reaction. How many times do you feel
yourself reacting as if you are "being fired upon" realizing later that
your reaction was not proportional? If we expect stressful things to
happen, we will process many situations as stressful when they are not
necessarily so. This may create a self fulfilling prophecy where we
cause what we believe will happen to actually happen! A key philosophy
in reducing stress is acceptance. If we look at the big picture of our
lives, we realize that challenging situations actually help us grow. A
well known philosopher said, "That which does not destroy me makes me
stronger". If you have ever trained for a sport, studied for a degree or
experienced any challenging situation in the pursuit of a goal you will
realize that the hard times in our lives do serve a purpose in the long
run.
Think about the stress and pain a boxer must go through in order to
become a champ. The next time you feel stressed ask yourself: "Is the
level of my reaction appropriate?" "Is this situation part of my growth
and learning experience?" "How may I use this to become stronger?" "What
might I change about the way I think or do things in order to prevent
this from happening again?" "Am I unnecessarily adding to the stress
level?” "Most importantly, “What can I learn from this?”
The truth is that everything that happens in our lives has purpose and
is part of the many lessons we receive from the universe. The caveat is
that if we do not learn the lesson, we are going to repeat it! If you
learn to accept situations as learning experiences you will accept
almost any situation with much better feelings and most likely learn how
to prevent them from happening again!
Joe is a certified life and executive/corporate coach, professional
mediator and arbitrator. He is an owner/partner in Synergy Coaching
Alliance Inc. a corporate coaching and consulting organization based in
NJ. (synergycoachingalliance.com) and Lifekey Coaching Inc, a personal
coaching group (lifekeycoaching.com).
For questions or comments Joe can be reached at:
joev@synergycoachingalliance.com.
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|
The Cyber Dating Epidemic- Why Online
Dating can become an Unhealthy Addiction.
Joe Ventola BS, CEC, MA
Why are there so many people subscribing to online dating services
today? The immediate answer would be that it has made the process of
finding a mate easier. This, of course, is true in some respects. Many
people prefer to search in the comfort of their own home stating they
are “tired of the bar scene” which wastes valuable free time. Online
dating offers the ability to “weed through” a rather large selection of
candidates based on a person’s specific criteria. In this respect, the
concept works great. Why date someone for 2 months only to discover they
do not wish to have children, or they do not feel the same about
important issues? In studying the habits of online daters, I have
noticed certain patterns of behavior. After interviewing various people
who date online, one issue is abundantly common. Many people who
subscribe to online dating services rarely actually go on dates or start
meaningful relationships! Both men and women alike share the same
frustrations. They ask “Why do I get emails telling me how attractive I
am and how great my profile is, send a response, and never hear from
that person again?” "Why do I have conversations with someone for hours,
seeming to connect in many ways, and never hear from that person again".
"Why do I go out on one date which seems to have gone wonderfully, never
hearing from that person again?" The answer seems to be what I like to
call, “The Bigger Better Deal Syndrome”. In other words, (no matter how
good the person seems) the feeling that there might be someone a little
better in the next email.
There is such an abundance of people to discover online, people
scrutinize potential mates to an extreme degree because they feel as
though there is a never ending supply of candidates! Let’s consider the
process of dating before the internet. Singles might meet someone at a
friend’s party. If there is a pleasant conversation and mutual physical
attraction. Someone might say “We should get together sometime." They
actually get together, and if the date was not a total disaster, they
might actually see each other again! Sometimes people who seemed great
at first, did not seem as nice after a while. Conversely, people who
seemed "just okay” might become wonderful after actually getting to know
each other. I have also discovered that people who are not classified as
“very attractive” are usually more successful in meeting and actually
falling in love online. How can this be? Could it be that they do not
have the huge amount of responses that very attractive people would
have? Might it be that they actually give things a chance before they
start to wonder who else is waiting for them in their email when they
get home?Why do people play the lottery? With every dollar the
fantastic dream seems possible though extremely remote. Going through
life without millions is certainly reasonable and possible. How
enjoyable is life without a partner? Why are there very attractive
people who are already in their forties still internet dating with the
hopes of finding someone to start a family with? The internet has
created an arena where people tend to look at potential mates with much
less depth. They do not take the time to ask questions, clarify
misunderstandings, and really discover the person who is sitting across
from them (if it even gets that far).
How do we stop this epidemic? Singles might consider dating someone who
comes close to their criteria at least 3 - 4 times before making a
decision. People might benefit from dating someone until there is a
reason not to! This should give the relationship a chance to grow or
diminish in a less superficial manner. There are so many stories about
people who meet, with no real fireworks, but after some time they enter
into a long lasting, healthy, loving relationship. Studies show that
relationships which start with infatuation have a much smaller chance of
succeeding compared to those which develop gradually.
Once a response is received from someone who meets a good portion of a
dater’s criteria, they might try wondering how much better the person
might be after getting to know them rather than wondering how much
better the next person might be!!
Joe is a certified life and executive/corporate coach, professional
mediator and arbitrator. He is an owner/partner in Synergy Coaching
Alliance Inc. a corporate coaching and consulting organization based in
NJ. (synergycoachingalliance.com) and Lifekey Coaching Inc, a personal
coaching group (lifekeycoaching.com).
For questions or comments, Joe can be reached at:
joev@synergycoachingalliance.com. |
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Passion to Paint
Written by Chris Faust (cfaust@fast-lane.net )
Motivational speaker and bestselling writer, Tony Robbins, has made a
name for himself telling others how to "live with passion" and that
"passion is the genesis for genius."
New Jersey-based fine artist, Lisa Palombo, has always had a passion to
paint. "I truly believe that you'll find success in doing what you love
and following your dreams," said Lisa Palombo.
With passion comes dedication and commitment to your chosen craft or
field. Lisa Palombo began her formal art education at the early age of
nine by spending her summers at the acclaimed Rhode Island School of
Design (RISD). She later graduated RISD with honors and proceeded to
study Fine Art at the European Honors Program in Rome, Italy.
"After graduating, I started out painting for others
- book cover illustrations, portrait commissions, decorative painting -
and made a nice living, but ironically it wasn't until I started truly
painting for myself and the things that I enjoy - flowers and the beauty
of nature - that my fine art career began to really blossom," added
Palombo.
She has spent the past 15 years honing her impressionistic style
landscapes, seascapes, still lifes and florals. Her unique brushstrokes
reflect freshness and energy. "I like to put down the paint thick, like
icing on a cake. I also enjoy putting one stroke next to another, almost
like a mosaic. When you step back, it all pulls together, but when you
look closely it's almost abstract," stated Palombo.
By all accounts, her passion and hard work has paid off. Palombo's
original oil paintings are now part of private and corporate collections
throughout the United States and Europe. In addition, she is represented
at various fine art galleries throughout the U.S. Her work is also
displayed at select outdoor art exhibitions, through her website and her
annual Open Studio. Palombo has received numerous awards and honors
throughout her career. Her paintings grace over 40 book covers,
including several New York Times best sellers. She is a member of the
Oil Painters of American Association and the American Artists
Professional League, and is listed in the National Museum of Women in
the Arts, Washington, D.C. and Marquis Who's Who in American Art.
To see Lisa Palombo's latest one-of-a-kind paintings, stop by her Fifth
Annual Open Studio on May 6th and 7th from 12:00 p.m. to 5:00 p.m.,
located at 55 Mountain Avenue in Caldwell, NJ. Admission is free and
children are welcome. Hors d'oeuvres and light refreshments are served.
For more information, please feel free to call 973-364-0280 or visit
www.lisapalombo.com. |
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Strong, Slim
Legs - Just in Time for the Summer
Lynne Balz - Certified Group Fitness Instructor
One of the best ways you can slim and strengthen legs and glutes would
be a combination of cardio and strength training for the larger muscles
in the legs.
For the cardio part, walking at a face pace is an excellent way to burn
extra calories. You want to be careful not to mistake a power walk for a
relaxing stroll - you can save the stroll for after the workout. You
want to walk at a pace that will challenge you. You want to try to
achieve a 7 or 8 on the rate of perceived exertion scale (RPE). In other
words, if you can sing the alphabet without any effort, you probably can
walk faster. If you have trouble having a conversation, you are working
too hard.
For your strength training exercises, working the larger muscles offer
great results. Lunges are fantastic for your thighs and butt. You want
to stand with abs tight, back straight. Take a step forward and bend
your back knee towards the floor - your front knee will be at a 90°
angle. Make sure your step is wide enough so your front knee is in line
with your ankle and your knee is not over your toes (your knee over your
toes would put too much stress on the knees. Alternate your legs for a
total of 15 on each side.
As you progress, you can add weights in each hand to make the work out
even harder. Just be careful not to sacrifice your form for the sake of
holding heavier weights. |
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Are You Ready For
The Summer?
Colleen Frank - Certified Group Fitness Instructor
Do you ever feel like just when you get settled in for a nice, cozy winter,
suddenly spring and summer are on your doorstep? I know the feeling! There's
something to be said for the layered sweaters and comfy jeans of winter
months…but we need to be ready, both mentally and physically, for the warmer
weather. I gave birth to my second child in the heart of the winter. I was
thrilled that I didn't have to worry about losing the baby weight right away!! I
still had a few months of heavy clothes…or did I? In the blur that was my life
at the time, I didn't sense the warm weather approaching so quickly. I had to do
something to get into shape, not only for the physical appearance, but so that I
would feel great!
For me, and many others I know, exercise was the tool that I chose to use to get
me on the right track. I had been a 'sporadic' exerciser up to that point. I
never really gave much thought to being physically fit. However, I made a
conscious decision to change my life and to really become healthy! I didn't want
to be neurotic and spend every waking moment at the gym. I do have a life!! But,
I wanted to learn to make healthy choices not only for myself, but for my family
as well. I bought a pair of running shoes, and I was off!! I made a realistic
goal to work out two to three times per week. I found that this was doable. I
also found a buddy who shared my motivation.
Flash-forward five years…I still enjoy running, but I have also added lot of
variety to my workouts. I am now a certified group fitness instructor teaching
body-sculpting classes along with cardio-circuit and step-aerobics. In my spare
time, I like to change up my routine with spinning classes and various cardio
machines at the gym. I am enthusiastic about my physical fitness and I find it
easy and necessary to work out four or five times a week.
I thought I would share some quick tips for anyone interested in getting ready
for the summer! These are ideas that really worked for me!
• Partner up - it's often easier to exercise and stay motivated with a friend.
• Try new things - if you can't seem to find a type of exercise you're crazy
about, try something else!!!There are so many possibilities.
• Be safe - always consult with a professional before you begin any type of
exercise routine. Be sure you use proper techniques and equipment. If you join
a gym, you'll often be offered a training session…TAKE IT.
• Keep a journal - after you have worked out, record how you feel. Hopefully
you will see a positive trend developing in your attitude. This will give you
extra motivation.
• Be realistic - you can't spend hours each day exercising. If you miss a day,
don't worry. Just tell yourself to get back on track the next day!
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Ten Tips to
Spice Up Your Summer BBQ
Written by Jennifer R. Monnecka and Vanessa A. Peemoller
1. Stick to the basics when grilling- hamburgers, hot dogs, ribs. Just spice it
up! Offer an assortment of cheeses, besides American or Swiss, offer your guests
Blue, Monterey jack, Provolone or Gruyere cheeses.
2. Many times your vegetarian friends can get overlooked at BBQs and get stuck
eating just the macaroni and potato salads. Spice it up! Marinate a variety of
vegetables (zucchini, squash, eggplant, bell peppers, mushrooms, asparagus) the
morning of the party in olive oil, garlic and your favorite herbs. Then, grill
them up before you start with the meats. By the way, even cold these grilled
veggies are simply scrumptious!
3. Everyone loves pasta salad, but spice it up! Try using other pastas instead:
bowties, orzo, trumpets, or any small shaped tricolor pasta.
4. Music/Entertainment. Spice it up! Instead of lugging the radio outside, think
about hiring a professional DJ. Professional entertainment is not just for the
big bashes anymore. For a few hours of their work, you will be surprised at the
good rates DJ's will offer you.
5. Beverages/Alcohol: Stick to the basics. Purchase regular sodas and beers, but
also keep your waist-watching friends in mind and buy a diet soda and a light
beer. Alcohol could be the most costly part of your BBQ, so keep everyone happy
and Spice it up! Try serving a smaller offering of alcohols that will still
please all the taste buds. Simply serve two of the following: red wine sangria,
white wine sangria, margaritas, or spiked lemonade.
6. Nowadays everyone has taken a liking to tortilla chips. Spice it up! Put out
a large bowl of tortilla chips surrounded by a variety of dips like: salsa,
guacamole, black bean dip, chili, hummus, or roasted pepper cream cheese dip.
(Save the pretzels and chips for the kids!)
7. Depending on the size of your party, you may want to consider renting a tent
for the day. Most rental companies will set it up for you. It may be an
unexpected cost, but if the weather turns on you, you will be happy you made the
investment. Spice it up! Pick out a fun, brightly-colored tent or decorate it
with christmas lights.
8. Desserts are always the same, baked goods and fruit salad. Spice it up!
Instead of the same red, white and blue ice cream cake, try doing an ice-cream
station with all the fixins'! Even some of the brownies many of your guests will
bring can be added to the line up of toppings.
9. If you have some extra cash in your budget, try really spicing it up and rent
a popcorn machine from a local vendor. There are table top and cart versions
that will run you about $60 and up.
10. And lastly, with any good party, there is always a theme. If you like the
"patriotic" motif, it can be used all summer long (Memorial Day-Labor Day). And
of course, Spice it up! Layer a red tablecloth under a white lace one. Use red,
white, and blue candles that can be re-used at Christmas/Hanukkah. Buy an
inexpensive set of cobalt blue tumblers. Garnish sweet drinks with a
strawberry/blueberry/mini-marshmallow spear and drier drinks with a cocktail
onion and grape tomato.
Finally, sticking to what you know and do best is fine…as long as you Spice It
Up! Your guests will be impressed by the small changes you make to the BBQ
basics. Have fun spicing it up all summer long!
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The Fire
Within
By Dr. Joseph Massaro
Dr. Massaro aptly describes the kind of relationships that can work
through anger and become stronger by the proper expression of anger in
confrontation.
1. Express anger to the other person in private.
2. Talk in terms of hurt feelings and not the other person’s faults. In
this way the other person is less likely to get angry or defensive and
the angry person will get a hearing.
3. Keep the discussion to the central issue in question. Do not bring up
all old grievances. If they exist, they may have to be dealt with at
another time. Work on whatever situation precipitated the anger, and any
causes for the anger.
4. Try to communicate and understand each other better and give up
notions of winning arguments. Confrontations does not have to end in the
other person’s apology.
5. Share critical comments about the other person gently and in the same
breath as positive qualities. This helps people listen to criticism
without becoming defensive. We can take criticism better from those who
respect us. Practice ahead of time how to say things.
6. Do not exaggerate the issue or make threats about ending the
relationship. Most problems are not that serious.
7. Allow the other person a chance to respond. Do not interpret. Listen
to what is said and look attentive. Do not just prepare your case while
the offender speaks. Listening to the other side creates the climate for
resolution and compromise.
8. When talking, paraphrase the other person’s words. Make sure you
understand the person and make sure that person understood you.
9. If the other person becomes angry, try to be even more calm. Speak
quietly and slowly. Give the person some time to get over the reaction.
10. Concentrate on moving towards a solution. Ask how can the
relationship work better in the future.
For a copy of Dr. Joseph Massaro’s book, “One of the Family” or for more
information, feel free to contact Dr. Massaro by email @
victory56@netzero.com or phone
201-814-1616. |
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Can Chiropractic
Treatment Help My Headaches?
by Dr. Peter Bassora, D.C.
Each year millions of Americans suffer from headaches. Although they are
a common ailment most people do not seek medical attention for them.
There are many choices of treatment available for headache sufferers,
some more conservative than others. However, most people often rely on
over-the-counter medications for relief but find that they tend to mask
the symptoms of a headache rather than eliminate the root of the
problem. For many years, Chiropractic care has been proven as an
effective method of treating people who suffer from headaches.
Patients will go to a chiropractic office with many different types of
headaches. Physical examination will usually show normal physical and
neurological findings. Therefore, it is crucial for a chiropractor to
take an extensive history in order to determine a proper diagnosis. This
can be the difference between a simple and treatable tension headache or
something more serious such as an aneurysm, which requires immediate
hospitalization.
When evaluating a patient, the doctor must differentiate whether the
headache is considered primary or secondary. Primary headaches, as the
name implies do not result from a previous condition whereas secondary
headaches are caused by a known stimulus such as head trauma, allergies,
high blood pressure, etc. The most common types of primary headaches
include but are not limited to migraine and tension headaches.
Symptoms from migraine headaches vary from patient to patient. They are
usually characterized by severe pain which can last anywhere from four
hours to four days. Some migraines are preceded by an aura, which is
described as any neurological disturbance that appears shortly before or
during the development of migraine headaches. Examples of an aura
include visual disturbances, facial numbness, nausea and vomiting.
Tension headaches are caused by muscular imbalances and joint related
problems within the neck. These mechanical problems within the neck can
lead to muscle spasm, hypertonicity (increased muscle tone) and joint
restrictions. Nerve roots that exit from your cervical spine (neck) can
become inflamed and refer pain to the head, thus causing the "head to
ache".
Chiropractic care is recognized by the National Institute of Health as a
proven and effective alternative approach for the treatment of
headaches. This hands-on approach searches for the root of the problem
and corrects it. Common treatments include soft tissue massage and
stretching to reduce muscle spasm and hypertonicity, and cervical spine
joint manipulation, which corrects misalignments and restores optimal
motion in joints that are restricted in movement. Lastly, patients are
encouraged to perform simple postural exercises that help maintain
mechanical integrity and balance in the neck in order to prevent future
headaches. By taking a holistic approach, Chiropractors can help in
treating more than just back and neck pain. Chiropractic care helps
patients reach their optimal health and wellness by getting patients
involved in their healthcare. |
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Five Fabulous
Things for the Fall Festivities
By Jennifer Monnecka and Vanessa Peemoller
The changing colors of the leaves, the aromas of apples and savory pumpkin pies,
the combination of crisp cool nights with warm golden colors…There are some
things that remind us only of the beautiful autumn season. We may all have
different tastes when it comes to what we bake or how we decorate during this
season, but there are also many autumnal things we can bring into our homes in a
way everyone will appreciate. In this article, we would like to share with you
some simple ideas for entertaining during the fall season that will create a
new, yet nostalgic feeling for the next few months.
Candles: Nothing creates a warm, "glowing" feeling in the home like candles.
Candles come in dozens of great scents for the fall, like apple spice, warm
chestnuts, and banana nut bread. We like to create extra color by filling the
bottom inch of the votive holders with coffee beans or spices like whole cloves
and allspice.
Nuts: Many people especially enjoy nuts like walnuts, pecans and hazelnuts at
this time of year. To save money, buy them in bulk at the beginning of the
season. They will keep well for the next months in the freezer. Periodically,
you can chop and toast a mixture of your favorite nuts. (Be careful when
toasting, nuts tend to burn quickly). One thing that makes a nice change during
the fall to the usual cheese platter, is to roll some soft or semi-soft cheeses
(goat cheese, brie, gouda, etc.) in the toasted nuts.
Hot apple cider: Serving hot apple cider to your guests as they arrive will not
only warm them up, but it will also create a wonderful scent throughout the
whole house. Keep a pot of it on low heat throughout the first part of the
evening. If you like, you can add a different fruit juice for a more unusual
taste. Then, use this fruit as part of your garnish. For instance, if you add
orange juice, float orange slices in the pot. Also try cinnamon sticks,
different colored apples, or cranberries.
Pomegranates: This fruit has become quite trendy lately. Take advantage of its
new popularity. Not only are they beautiful this time of year, but delicious as
well. Add pomegranate juice to hot apple cider. Cut some in half and use to
garnish platters of cheese and dried fruits. For a beautiful centerpiece, fill a
large glass bowl with gorgeous red pomegranates and a smaller different colored
fruit like golden kumquats.
Foliage: Don't be afraid to bring it indoors. Collect and clean up bunches of
sticks from your own yard. Then fill a vase with them for a simple but elegant
centerpiece. Arrange a small bundle of sticks the middle of your table and
incorporate various sized candles. Finally, since real leaves are harder and
messier to keep indoors, you can buy packages of paper leaves at craft stores.
They come in many shapes, colors and sizes. Use them in place of doilies under
dry foods.
Jennifer Monnecka and Vanessa Peemoller are Be Dazzled! Party Planners. Keep us
in mind for any of your party needs.
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Lower Back
Pain
by Dr. Peter Bassora, D.C.
"I bent over to pick something up and felt a sharp pain in my low back".
As a chiropractor, I hear these words on a daily basis. Is it possible
that this one event could have caused weeks of pain and agony? Aside
from traumatic injuries, the answer is usually no. It will not
necessarily be one specific event that actually causes pain but rather a
series of many micro-traumas. Poor posture, frequent improper bending,
standing or sitting for long periods of time are examples of
micro-traumas. Anatomically, the vertebrae, discs and muscles are common
structures which will cause low back pain. Your low back supports a
majority of your body weight and has to endure every-day "wear and tear"
(micro-traumas). Low back pain is the # 2 reason Americans visit their
doctor, second to the flu and the common cold. A whopping 80% of people
will suffer from low back pain at some point in their lives and 1-2% of
them will actually require spine surgery to correct the problem.
Chiropractors commonly treat low back pain with much success. Treatments
include but are not limited to: joint manipulation, traction,
stretching, electric stimulation, ultrasound and numerous different soft
tissue techniques.
There are also simple activities which you may incorporate in your daily
routine in effort to maintain a healthy back.- Remain active. Rest
can actually aggravate low back pain by causing weakness in the low back
musculature. Exercises are frequently taught to patients to perform at
home and in the office.
- Stay in shape. Too much body weight can cause stress on the spinal
joints and discs.
- Avoid sleeping on your stomach. This may cause compression of certain
spinal structures. Sleeping in the fetal position is most appropriate
when trying to alleviate or prevent pain.
- Wear comfortable shoes or sneakers as opposed to high heels. The spine
has natural curvatures which are essential in maintaining proper spinal
stability. After years of wearing high-heels for long periods of time,
the low-back curvature will increase. This increase may lead to
vertebral compression.
- Avoid the combination of turning and bending at the waist (i.e.:
shoveling snow). Instead, bend at the knees while keeping your back in a
straight position. Since your legs embody a much stronger muscle group,
they are far more capable of bearing the weight.
- When lifting heavy objects, keep them as close to your body as
possible. This technique takes the strain off of your arms and uses your
core muscle groups.
- When seated for long periods of time, keep your knees slightly higher
than your pelvis.
- Stretch your leg muscles because tight hamstring and quadriceps
muscles can cause pelvic imbalances leading to low back pain.
- Become aware of poor postural problems. Correcting these problems
during the early stages will assure a healthy low back in the future.
It is imperative to understand that maintaining proper spinal alignment
can significantly reduce the chances of suffering from back pain.
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|
The Essence of Italian Wines
by Carlo Orrico of Toscana
Just as Rome was not built in a day, one's understanding of the vast
world of Italian wine can not be fully reached in a single day either.
To a casual Cabernet or Chardonnay drinker, trying to differentiate
between a Barolo and Barbaresco, or a Montepulciano d'Abruzzo and Vino
Nobile di Montepulciano can make about as much sense as high school
Calculus did. But armed with a little bit of patience, some Italian
phonetics, and a passion for the joy that crushed grapes in a glass can
give you, Italian wine can offer you unparalleled excitement and variety
that few other wine producing countries can equal.
Much of this stems from the fact that Italy has only been a unified
country since the 1860's. Up until that point, Italy functioned as a
series of independent city-states and regions. And up until recently, if
an Italian from the far South, say Palermo, met with an Italian from the
far North, say Milan, there was a good chance that the two could not
understand a word each other was saying.
So how does this effect the Italian wine we drink today? Even today, the
"unified" Italy is divided up into twenty different regions, each with
its own unique grapes and wine making history that are unlikely to be
found anywhere else in Italy, never mind the world.
So think of Italy as a value package deal; twenty countries for the
price of one. So the country of Italy is a great value, especially for
those willing to explore and taste new wines, but where does one start?
Well Italians make this a bit easier for you, as they tend to focus less
on making the oak bombs of California, and focus more on having the wine
give you a sense of where it was grown (the French word is terrior, or
soil). Italians try to give you a sense of place in their wines, and
they tend to taste like where they grow. They even name their wines
after the places they grow (for example, Chianti is a region in Tuscany,
sangiovese is the grape that is used in it). So, to know Italian wine is
to know Italian geography. Think of it as history class, but with less
words and a higher alcohol content.
Italians from every region take their wine very seriously and will plant
their grapes however and wherever they can. You only need to travel to
the Cinque Terre in Liguria and watch them pick their grapes by monorail
off of steep cliffs for proof of this. And they try very hard to give
you a sense of their home region in their wine, and you only need to
drink the wine for further proof of that. So try a white from the
Northern region of the Alto Adige, which lies a the foot of the Alps,
and you are likely to drink a wine that is a cool, clean, and crisp as
the water that runs down the mountain itself. Travel down to the beaches
of Ligura, and taste the wines that grow alongside them. You're likely
to see a parallel; the wines seem to pick up a salty, almost briny
quality from the ocean they grow so close to. Taste a red from the
northern region of Piedmont and you're likely to find a red that much
more nervous and acidic than the sun baked and jammy reds of southern
Sicily and Puglia. Travel down to Campania, and drink the white Fiano,
which grows in the shadows of Mount Vesuvius, and you'll swear the
volcano imparted some of its smoky, burnt personality on the wine. Drink
the nebbiolo of Barolo, and you'll believe that you're tasting earthy,
savory truffles, the regional specialty, in the wine itself. Its an
experience unlike anything else.
So in the mood for a trip to the Italian Riveria? Crack open a bottle of
Pigato and picture the warm, sea breeze blowing through your hair. Wish
you could be under the Tuscan sun? Open a bottle of sangiovese, and let
the bright cherry and earthy flavors bring you to the rolling hills of
Tuscany. To open a bottle of vino italiano is to transmit yourself to
the place and time that the wine was made. All be it without the long
lines at the airport, and at a much more agreeable price. |
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the top
Start Your New Year Right with a Few Tips for Healthy Eating*
Written by Laura Puorro
“Wisdom is the beginning of knowledge” states
Vincenzo Esposito, Executive Chef from Esposito’s Ristorante in Cedar
Grove. Vincenzo feels strongly that people do not have to sacrifice the
good taste of food to eat Healthy. They just need to be made aware of
the natural ingredients around them and how they can be used to create a
delicious yet Healthy meal.
It’s very true states Vincenzo, “You really are what you eat!” As we age
we need to be more careful of what we consume because our body can not
process food as well as it did when we were younger. As we get older we
are more likely to develop certain conditions such as diabetes, high
cholesterol and obesity. Being careful in our selection of food products
is not only starting the New Year right but will be the beginning of a
conscious Healthy diet that you can carry on year to year.
In this article, Vincenzo shares his knowledge of food substitutes as
well as some recipes as a way to enjoy good foods without sacrificing
taste.
Fructose Use Means Less Sugar
Vincenzo suggests to change your habit on the
intake of sugar. Using regular granular table sugar is much better than
using the unnatural sugar substitutes but comes with many more calories.
So why not substitute granular table sugar with naturally sweet
substitutes?
One of Vincenzo’s favorites is all natural
fructose which is made by splitting corn sucrose into simple sugars,
glucose and fructose and then isolating and purifying the fructose.
Fructose is about 60% sweeter than conventional white table sugar, so
roughly half the amount is needed to achieve the same sweetening power.
This product can be found at most natural food stores such as Whole
Foods.
Here is a good recipe using fructose instead of table sugar for you to
try.
Oatmeal-Cranberry Cookies
1 cup butter, at room temperature
1 cup chopped pecans
9 cups rolled oats
1/4 cup dry cranberries
5 Tbsp. fructose
1 cup unbleached white flour
1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. vanilla extract
Preheat oven to 350 degrees. In a large
bowl, cream butter and fructose until light and fluffy. In another bowl
whisk together nutmeg, flour and baking soda. Gradually beat this into
butter mixture. Add vanilla and oats. Mix in dry cranberries and pecans.
Divide dough in half to form two 10 inch logs. Wrap each in wax paper.
Refrigerate at least 6 hours. Slice cookie logs into 1/2 inch thick
slices. Place on cookie sheet. Bake approximately 15-20 minutes until
lightly browned. Cool for 5 minutes before removing from cookie sheet.
Salt Used in Moderation
Salt enhances the taste of food and since the
Roman times, has always been cherished for its preservation properties
that salt was used as a means for barter. Salting is used because most
bacteria, fungi and other potentially pathogenic organisms cannot
survive in a highly salty environment. Any living cell in such an
environment will become dehydrated through osmosis and die or become
temporarily inactivated. Salt is used to preserve meats, fish and
specialties such as Prosciutto which is dry cured ham from Central and
Northern Italy.
Salt, however, in addition to its benefits
also has disadvantages if it is use in excess. Ask those folks who have
high blood pressure. How can we enhance the taste of food without
overdoing it?
Vincenzo suggests use in moderation or simply
substituting table salt with sea salt. Sea salt is a broad term that
generally refers to unrefined salt derived directly from a living ocean
or sea. It is thought to be healthier and more flavorful than
traditional table salt. It is available in coarse, fine & extra fine
grain size.
Eventually the salt in your diet may not even be missed if the salt used
is gradually reduced over time. “One can even substitute salt completely
with fresh herbs such as rosemary, sage, oregano, parsley and basil”
exclaimed Vincenzo. These fresh ingredients or oils made from these
ingredients can flavor food in such a way that salt does not have to be
used as much. Here is a recipe for pasta with tomato sauce which
minimizes the use of salt and still is very tasty.
Tomato Sauce
2 cloves of fresh smashed and then finely chopped garlic
1/4 cup of olive oil
1/4 cup of finely chopped white onions
2 cups of fresh diced ripe tomatoes
1/4 cup chopped basil
1/8 cup chopped parsley
Pinch of Cayenne pepper
1 tsp. fresh chopped oregano
Saute garlic and onions until slightly brown.
Put in fresh diced tomatoes and fresh herbs and cook for 20 minutes. The
sauce can be served over cooked pasta prepared as per manufacturer with
one important exception. Since the sauce is flavorsome enough with the
fresh herbs, instead of adding the full amount of salt to the boiling
water when cooking the pasta, you could use 1/4 or less of the amount of
salt that is called for and not sacrifice its taste.
The addition of Chicken Breast ... the
tomato sauce can be served over chicken instead of pasta. Saute the
garlic and onions as described above and then brown the chicken breast
on each side. Take the chicken out and proceed with the tomato sauce as
described above with the addition of chopped fresh rosemary to taste.
For the last 10-15 minutes of cooking time, put chicken in tomato sauce
until fully cooked and then serve.
Types of Fats used in Cooking
If we want to a live long and happy life we have to live healthy. Living
healthy means eating healthy. As people become more and more health
conscious, they begin to wonder about the oils they use in their foods.
Most liquid vegetable oils are naturally lower in saturated fats and are
trans fat-free. These include soybean, canola, corn, olive, safflower
and sunflower oils. Vincenzo believes you should stay away from
processed oil when you are cooking. Here are Vincenzo’s tips in the
selection of the right type of fats to use in cooking.
Fats for Frying: Consider using vegetable oils such as canola oil. Even
though olive oil is a healthy choice, foods fried in vegetable oil are
not likely to absorb the oil such as they would if you used olive oil.
Fats for Spreads: Go back to using real butter but in moderation. “So
instead of using a complete tablespoon of butter, try a 1/4 of it”
replied Vincenzo. He also stated to “Stay away from Margarine and mixed
butter blends, flavored butter or any type that has been processed.”
Fats for Salad Dressings: Try using pure olive oil or extra virgin oil.
Here’s a recipe using the right type of fat for your dressing.
Lemon-Based Salad Dressing
1 cup olive oil (or extra virgin oil)
1 cup water
1/4 cup lemon juice
2 cloves smashed, chopped fresh garlic
1 pinch of Cayenne pepper
2 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
1Tbsp. chopped fresh rosemary
Blend all ingredients in a blender on high speed for 3 minutes. Use
dressing on your favorite salad.
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Sweet
Facts - Just How Safe Are Artificial Sweeteners?
Courtesy of Rachel Albaum, RD
We all grew up to Mary Poppin's singing…" just a few spoons of sugar
make the medicine go down" and let's face the facts-life would not be
the same without a little sweetness added. So if you crave sweet
foods-don't feel bad- you are not alone! People are born with a natural
instinct for sweetness. It is a signal that our body uses to fuel its
metabolic needs and physical activity. More importantly, it makes food
more palatable and a pleasurable addition to meals and snacks. But, more
Americans are becoming increasingly aware and concerned with the excess
calories that come along with these "sugary foods". According to the
Calorie Control Council survey-over 180 million American adults (84% of
consumers) are now consuming low calorie, sugar free products on a
regular basis. However, controversies over the safeness of sugar
substitutes are constantly making headlines and topics of
conversation…so which one is the best?? Here are some facts for you to
compare.
What are artificial Sweeteners?
Artificial sweeteners are chemicals that provide the sweetness of sugar
without adding the excess calories that regular sugar contains. Since
sugar substitutes tend to be much sweeter than sugar it takes smaller
quantities to create the same sweetness. Therefore, products made with
artificial sweetener are much lower in calories. The Food and Drug
Administration (FDA) has approved five low calorie sweeteners and has
established an "acceptable daily intake" (ADI) for each sweetener. Table
1 below shows a description of each.Table
1: FDA Approved Sweeteners
| Artificial Sweetener |
Description |
ADI* |
Safeness |
| Acesulfame-K (Sunnet®, Sweet One®) |
200x sweeter - generally used in combo with
Aspartame. Found in over 4,000 products Example: Pepsi One® |
15mg/kg
or about 25 cans of diet soda |
Considered reasonably safe. Over 90 studies completed-it has
not been shown to be carcinogenic. |
| Aspartame (NutraSweet®, Equal®) |
180x sweeter - composed of 2 amino
acids (found in protein) phenylalanine and aspartic acid. Found
in over 1,500 products in the U.S. |
50mg/kg or about 15 cans of diet soda |
Safe for the majority of the population - major
health groups and agencies in over 90 countries including WHO
and American Medical Ass. say it is safe. However,
cannot be consumed by people with PKU. Recommended to be
consumed in moderation with pregnancy - crosses the placenta &
at high doses may cause adverse effects on brain development.
|
| Saccharin (Sweet'N Low®, Sugar Twin®) |
300x sweeter - found in fountain sodas, baked
goods, common table top sugar |
5mg/kg or about 8.5 packets of sweetener |
Safeness controversial. Shown to cause bladder cancer in
animals. "Suggestive evidence" reveals there may be an increased
risk with "heavy" users (i.e. 6 or more servings). |
| Sucralose (Splenda®) |
600x sweeter-made from sugar but does not add
calories since it cannot be digested. Found in baked goods,
non-alcoholic beverages, gum, dairy deserts, etc. |
5mg/kg or about 5 cans of diet soda |
Safe -no risk of cancer or neurological or reproductive side
effects. Safe for use with PKU and pregnant or nursing mothers. |
* ADI limit per kilogram (2.3 pounds) of body
weight-estimated amount based on 150-
pound person
FDA still on the fence…
• Stevia (a natural alternative sweetener originates from an herb) is
much sweeter than
sugar and is calorie free. It has not gone through the approval
process with the FDA
but is sold as a dietary supplement. It is available in powder or
liquid form and can be
found in the supplement section in health food stores. Avoid
alcohol-based forms. The
FDA states safety is questionable with insufficient data available at
this time.
• Other sugar sweeteners currently under review by the FDA include
cyclamate,
alitame, and neotame.
Other Sweet Alternatives…
You may also see items containing sugar alcohols such as sorbitol,
xyitol, lacitol, mannitol, malitol. The FDA classifies these sweeteners
as GRAS (" generally recognized as safe"). Sugar alcohols are lower in
calories than sugar and do not promote tooth decay or increase in blood
sugars similar to the above artificial sweeteners. BEWARE -you do not
want to consume an excessive amount- it can lead to GI upset!
Keep in Mind …
Sweet does not always have to mean adding sugar, honey, OR sugar
substitutes. Try these suggestions the next time your trying to add a
little sweetness:
• Add ginger to a fruit glaze or toss with fresh fruit
• Add cinnamon to cooked cereals
• Add nutmeg to cookies, rice
• Spice up your coffee before brewing with cinnamon, ginger, nutmeg
• Add a splash of vanilla to coffee, pudding, and baked goods
And remember a little goes a long way…the key to a healthy diet is
moderation!
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A Visit to
Morocco
Courtesy of Said Chbihi and Linda
Zrida from Marrakech Restaurant.
The kingdom of Morocco is located in North Africa bordering both the
Atlantic Ocean and the Mediterranean Sea. It is considered as the main
gateway to Europe famous for its temperate climate, multi-ethnic and
diverse population, and opulent culture. Morocco is home to a diverse
ethnic and cultural group of people housing both Arabs and Berbers
alike. The main religion is Islam however, there are many other
religious communities varying from Judaism to Christianity harmoniously
cohabitating the land and further fortifying the richness and exoticism
of the culture.
The official language is Arabic with French being the second. The
Moroccan dialect has been slightly influenced by Berber, French and
Spanish and continues to evolve by integrating new French or English
words, notably in technical fields, or by replacing old French and
Spanish ones.
The architectural design of Morocco is quite unique and exceptional.
The combination of both old designs and new ones intrigues many people
to visit the country and attracts them to the old cities called Kasbahs.
The Kasbah is a grouping of houses surrounded by four defensive walls.
The structural design of the Kasbahs has served as both a defense from
foreign threats and invasions as well as protection from poor weather
conditions.
Morocco is famous and memorable for much of what it has to offer.
However, it is its cuisine that keeps people coming back for more.
Moroccan cuisine is considered to be one of the most diversified
cuisines in the world; it is a exquisite mélange of Berber,
Mediterranean and African cuisine.
Couscous (small grains of semolina) is one of the most traditional and
famous Moroccan dishes. There are various ways couscous could be
prepared, but the main method is with either chicken or lamb and an
array of different vegetables. The way dishes are prepared varies from
region to region and are prepared to personal taste and liking.
Morocco is also notorious for its wonderful and delicately prepared
tagines. A tagine, represents both the meal and dish the meal is
prepared in. The traditional tagine pot is formed entirely of heavy clay
which is sometimes painted or glazed. It consists of two parts; a bottom
which is flat and circular with low sides, and a large cone or dome
shaped cover that rests on top of the bottom during cooking. The cover
is designed to promote the return of all condensate to the bottom. With
the cover removed, the bottom is open and shallow for easy serving at
the table. Tagines dishes are slow cooked at low temperatures, resulting
in tender and delectable meat with aromatic vegetables and a sumptuous
sauce.
To be in tune with ones Moroccan side one must consume the
traditional Moroccan mint tea. Mint tea is central to social life in the
countries of the Maghreb. Mint tea preparation is rather complex. The
green tea is first put in a teapot and rinsed out by adding a small
quantity of boiling water, to eliminate the harshness and bitterness of
the tea. At the termination of this process fresh mint, sugar, and hot
water are added. The potent exhilarating aroma and delightful taste
leaves the individual asking for seconds. The taste of the tea is not
the only thing that keeps people from coming back for more, but rather
the intricate and exotic way it is served amazes people. Mint tea is
usually poured into small tea glasses from a small altitude in order to
form a froth and help cool the tea down before consumption.
With a knowledge on the diversity within Morocco, its friendly and
welcoming people, and its exotic cuisine one is ready for an amazing and
memorable visit to this foreign land that stands majestically in
Northern Africa. |
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Time to
"Trans"-form Your Diet The skinny on Trans Fats
Courtesy of Rachel Albaum, RD
When most people eat a donut, snack on potato chips, or have fast
food-generally they know they are not choosing "healthy" foods. But what
about when you snack on crackers, or tortilla chips, or have peanut
butter sandwich? When you are trying to make "better" choices for
yourself, your kids, your families…are you?
It's everywhere you turn-at the supermarket, on the news, in your
magazines and newspapers… it's virtually impossible to miss all the buzz
about trans fats! As of January 2006 the FDA has mandated that all
manufacturers include trans fats on the Nutrition Facts label and more
recently-NYC has just passed a ban on trans fats in restaurants to be
implemented by July 2008. So you might be wandering…what is all this
fuss over trans fats?
What are Trans Fats?
Trans fats (also referred to as partially-hydrogenated oil) are formed
through a chemical process called hydrogenation in which hydrogen is
added to liquid oils to make them into a solid form at room temperature.
Manufacturers use these hydrogenated oils because it increases shelf
life, improves taste, shape and texture, and allows foods to be fried at
higher temperatures. Major sources of trans fats include: stick
margarines, cookies, crackers, pastries, doughnuts, chips, baked goods,
and fried foods (such as French fries). A small amount is also found
naturally in some animal-based foods.
Why are Trans fats so bad?
Trans fats are similar to saturated fats in that they both raise the
total blood cholesterol and LDL cholesterol ("Lousy" or bad
cholesterol). However, what makes trans fats worse than saturated fat is
that it also reduces the HDL cholesterol ("Happy" or good cholesterol).
Thus, trans fats clog up arteries and are associated with an increase
risk for coronary heart disease that can lead to heart attacks or
strokes.
What is the recommended daily intake of Trans Fats?
Unlike total fat and saturated fat-the FDA has not established a daily
value (%DV). The American Heart Association recommends a trans fat
intake of less than 1% of your daily intake. For example, an individual
consuming a 2000 calorie diet should be taking in 2 grams or less of
trans fat per day. Unfortunately, according to the FDA, the estimated
daily intake of trans fats in the U.S is about 5.8 grams or 2.6% of
calories/day based on individuals 20 years and older.
Believe it or not…
Food can be labeled trans fat free and still contain trans fats!! The
FDA allows companies to say a food or beverage is trans fat free if it
contains less than 0.5grams/serving. Therefore, even though trans fats
are now included on the Food Label it is still important to check the
ingredients. If an item contains partially hydrogenated vegetable oils-
it has trans fats. Moreover, eating multiple servings or various food
items containing hydrogenated oils you can easily exceed the recommended
daily intake.
In Conclusion…
• Do not only rely on food labels. Read the ingredients. Even foods that
are
"healthy" may not be that what they seem.
• Don't stop at trans fats. Still pay attention to saturated fat and
cholesterol as
well. Be careful- many manufacturers are trading in trans fats for
saturated fats.
• Do not eliminate fats completely from your diet-fats play an important
role in
various bodily systems and aid in the absorption of fatsoluble
vitamins. Instead
trade in the trans and saturated fats with mono- and polyunsaturated
fats.
Include foods rich in Omega 3 fatty acids such as salmon, tuna, canola
oil,
flaxseed, and walnuts. |
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