Fall 2016 Table of Contents

DEPARTMENTS
6 AT THE TABLE
8 CONTRIBUTORS
11 TIDBITS
20 IN SEASON: CABBAGE
22 HEALTH: LAVENDER
24 FIRST PERSON: CLOVERLEAF TAVERN
86 STORY OF A DISH: STUFFED MAHI-MAHI
90 MELTING POT
94 EJ FOR KIDS
95 ADVERTISER DIRECTORY
104 LAST SIP
FEATURES
28 THE REAL CORLEONE
A Sicilian specialty in Hamilton Square
34 COOKING WITH EMPATHY
A chef with food allergies welcomes all who must be careful of what they eat
38 WHAT’S NEXT FOR AEROFARMS
After generating big headlines, this growing business looks ahead
44 FROM GRAIN TO GLASS
Screamin’ Hill Brewery at Bullock Farms
48 2016 LOCAL CRAFT BEER GUIDE
60 THREE CHEERS FOR RECYCLING
One local distillery turns castoffs into signature spirits
66 GROWING FOOD JUSTICE
A community garden cultivates fresh organic produce for Bridgeton’s farmworkers
72 THE AVVENTURA OF A LIFETIME
What happens when two accomplished biologists fall prey to the lure of owning a vineyard?
81 2016 WINERY GUIDE

tocejfall16

 

RECIPES
20 Cabbage
23 Lavender Blackberry Smoothie
88 Lobster and Crab Stuffed Mahi-Mahi

 

ABOVE:
Roasted Beet Salad from The Bee’s Knees
in Lambertville. Photograph by Jane Therese

COVER:
Photographed by Paul Temmerman Photography at Gaslight Brewery & Restaurant, South Orange—Pirate Pale Ale, Ante-Gator Burger; Drink Local Pint Glass from Just Jersey, Morristown.

 

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