HALLOWEEN AT THE BERKELEY: BALLS IN

It seems like there are more Halloween events around town than there are mini pumpkins and gourds in a gay man’s Autumn exteriorscape.  Pet parades, séances and a huge Ball are all in the works to make the holiday terrifyingly fabulous.   

Event planner extraordinaire, Aaron Coleman, Pyramid Productions, has created “The Shining at the Berkeley Hotel” Halloween Ball – which is anticipated to be an all-out, totally showy, fun party. 

“This is going to be the biggest and best Halloween party the area has ever seen,” said Aaron, who in 2008 helped produce the Halloween Block Party attended by 800 of the most fun and spectacularly costumed revelers around.  “If you love Halloween, this is the party to be at.” 

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Aaron is taking the Berkeley Hotel’s Kingsley Ballroom and increasing the terror voltage with a custom-designed interior and exterior lighting display.  The light show will include shocking “lightening” in the Ballroom’s two story foyer, huge perilously hanging flickering chandeliers and red and black lights illuminating countless of cobweb encrusted “The Shining” inspired decorations. 

“As guests enter, they will walk, or run, through a five-scene custom-built haunted passageway with live actors, including possessed twins, an ‘out-of-control’ chef and Jack Nicholson look-alike,” said Aaron, who has been planning this party since July.

Cash and prizes totaling $5,000 will be awarded in for “Best Celebrity Look-Alike,” “Scariest Costume,” “Best Drag” and “Best Overall” costumes (first, second and third place).

The visual intoxication continues, prior to guests hitting the 50 foot cash bar, with a 10-screen super-slick video installation from M Studio inspired by “The Shining”. 

Two fancy-pants New York DJs will reign over the many expected “Vampires,” “Oprah / Whitney Houstons,” “John & Kates,” “Michelle Obamas” and the most popular costume of 2009, “Michael Jackson.”

“I can’t wait to see the over the top costumes,” said Aaron.  “This is a party for everyone.  I know of one group coming here instead of going to Salem (Mass.)”

Langosta Lounge is providing the buffet for the anticipated 900 guests.  Candyteria takes care of guest’s sweet teeth with a candy bar and Il Pavone will be serving its luscious store-made gelato.  Spirit Halloween store (next to Target) is offering a 20% discount to anyone mentioning “Shining.”  The Berkeley Hotel also has a special $89 room rate.

“The Shining at the Berkley Hotel” will continue the reputation momentum Aaron has build over the past three years as one of the top producers in our area of quality, exciting and original events that bring people to town. 

His contacts, admirers and most of all, his creativity ensure a horrifically great time will be had by all. 

“The Shining at the Berkeley Hotel”:  8.30 pm to 2 am, Saturday (Oct. 31).  Ticket price of $40 includes everything but liquor.  That’s the best Halloween bargain around.  $50 day-of.  Advance tickets available at PyramidProductions.info, Mike’s Beach House and Il Pavone (Cookman Avenue).  The event benefits ReVision Theatre in Asbury Park. 

Briefly:  Hugs and Happy Birthday to my mom!  Love you.

Richard@TheBPlot.com

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EXCLUSIVE: MOONSTRUCK’S LUKE and HOWARD TALK 20 YEARS

LAST month, Howard Roche and Luke Magliaro [photo left], owners of the iconic Moonstruck restaurant, quietly celebrated two decades of palate pleasing.  In an exclusive Coaster and TheBPlot interview, they discussed the evolution of their business, partnership and passion for putting the customer first…

“Twenty years ago we cracked our first egg, diced our first onion,” said Howard, referring to their first restaurant in Ocean Grove, The Raspberry Cafe.  “This is our passion and our pleasure.”

Before everything new in Asbury Park, there was Moonstruck on Lake Avenue, which Luke and Howard opened in 2000, after a three year search for the ideal spot.  

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“We always knew Asbury Park had a pulse and was alive – it was a natural fit for us, living and working in the area since the early 1980’s,” said Luke, who worked at the Adriatic and Cypress Inn earlier in his career.  “Howard and I would ride our bikes around the City scouting out locations until we saw the ‘For Sale’ sign on this beat-up building that used to be a bar and restaurant – which in the 20’s was a guest house, the 40’s was reported to be a ‘house of ill repute’ and from the 60’s on was some form of bar, restaurant or dance club.”

The guys jumped through fiery hoops to purchase the building [photo below left] and worked even harder, with local architect Jim Watt, to gut it to “almost nothing,” then adding everything it takes to run a first-class restaurant, the exterior porches you see today, a warm, welcoming interior, luxe restrooms and pristine landscaping.   

“In the beginning it was Mr. Fashion and us in town,” said Howard, who recently introduced valet parking for guests.   

After twenty years of unwavering dedication, Luke and Howard have earned effusive praise and hugs.  Moonstruck, to me, is absolutely the number one, best and most consistently indulgent and welcoming restaurant around – from original entrees to detailed service to luscious drinks to the relaxing and elegant atmosphere. 

“I defy anyone to find a finer, top-notch restaurant from front to back of the house than Moonstruck…anywhere,” said Carolyn Curtin, Asbury Park resident.  “Luke and Howard are first-class men.  Congratulations to them for twenty years of excellence.” 

Every customer I spoke with echoed Carolyn’s sentiments, however Luke and Howard don’t rest on praise, working with an ever-evolving menu.

“We serve what we would like to eat and what reflects the personality of our customers – the menu has no ‘sleepers’,” said Howard who has prepared meals at Moonstruck for James Gandolfini, Katie Couric, Ben Affleck, Frankie Avalon, and Mr. Springsteen among other top-secret fancy names.  “Our seasonal menu is focused around what’s fresh and what we can be proud of.  Many of our customers don’t want to feel stuffed, eating heavy food during the summer, so we make sure we have amazing salads and fish, like our Wild Alaskan Halibut.”

Moonstruck is the place I take any first-time Asbury Park visitor because it’s a guaranteed great evening, minus the chaos of the boardwalk.

“Luke and Howard are gentlemen who care about their customers, employees and the community,” said Janet Manni, Century 21 Coastal Realtors, who has known Luke and Howard for decades. 

In a town where chefs send out press releases announcing a new chicken breast recipe and expect a parade when they give back to the community, Luke and Howard enjoy the subtlety of their restaurant rock star-dom, calling themselves the “Wayne Newton” of dining. 

“We are not the hippest or coolest but we have a great audience who keeps coming back and who appreciate the quality we insist on – just like Wayne,” said Howard.  “Every award we’ve received over the years is because we earned it.  We’ve never lobbied our customers to vote for us.  There is a attractiveness to learning about a special place instead of being told.”  

Finally, after twenty years, what was their biggest mistake?

“I should have gone to refrigeration school,” said Howard, laughing, during one the last week’s 95 degree days in town.  “I wish I could fix everything myself to make sure everyone is always, always comfortable.”

Read TheBPlot’s additional coverage of Moonstruck through the years, including how the restaurant got its name by searching “Moonstruck” or clicking  HERE.

Richard@TheBPlot.com 

THEBPLOT = THE AREA’S #1 FEATURES SITE…THANK YOU 

DREAM MUNCH???

For more than one century innovative businesspeople have flocked to our City – like drag queens to a wig sale – to make their dream of owning a business a reality. 

The former McCrory Stores building, on Cookman Avenue, is home to Ken Le’s dream and true love this Valentine’s Day – Munch, a casual neighborhood eatery, which is preparing to celebrate its first anniversary in April. 

Prior to launching Munch, Ken was one of the many, many people in the area that dreamed of quitting an ultra-fast, turbo-pressured, mega-lucrative, New York City corporate job, to pursue his passion in Asbury Park.  His former career was in the advertising industry. 

“For years I wanted to make changes in my job and life and to open a restaurant that was creative, friendly, fun and exciting, however the time in my life was never right,” stated Ken Le, founder, Munch.

Finally, the time was right. 

“It took me three years of planning before I actually quit my job, gave up my upper west side apartment and moved back to New Jersey,” stated Ken.  “All the stars began to align and I realized I had to make this career move, for me.  It was scary but it was time.”

July 2006 Ken began the final steps to realizing his dream – a new chapter in the Book of Ken.

“I will never forget the last day at my office that summer,” continued Ken.  “It was an awesome feeling.  I celebrated with my colleagues and clients and could not wait to start the new ‘Munch’ part of my journey of life.  Everyone congratulated me, knowing I was following my dream.  Waking up the next morning, knowing I was going to focus solely on my passion, was huge for me.  It drove me to work even harder and faster.  I have never looked back – I recommend making a career change to anyone considering following his dream.”

Ken says the pressures he experiences owning a business are the same, but better than when he was part of the corporate machine.

“I am still tired and stressed, but it’s different because I look at the pressure as part of following my passion versus a rough daily grind,” Ken continued.  “I look forward to coming to work every day.”

He designed the Munch menu, filled with everything from comfort food to vegetarian dishes, to “take a contemporary approach to the great meals of our childhood.” 

I love Ken’s proprietary three cheese macaroni and cheese.  He has mastered the difficult art of making the onion rings crispy inside and out.  No mushy onions here.  Valerie Bertinelli would run over Jenny Craig for a basket.     

So, how did Ken choose the name “Munch” for his restaurant? 

“The name needed to reflect what I wanted in my restaurant – something vibrant, fun, comfortable and memorable,” stated Ken.  “I decided on Munch because I thought it encompassed my vision and it was one syllable strong.  One word – just like Cher.” 

In addition to his daily breakfast and lunch eatery hours, Munch is open for dinner – and packed BTW – each First Night in town, featuring a special menu. 

Log on to Munch’s brand new website MunchAsbury.com, for restaurant hours, the complete menu, specials, reviews, local delivery information and more. 

What’s your dream?  Asbury Park can help make it happen, as it did for Ken.

Speaking of great food, the Culinary Education Center of Monmouth County’s restaurant Windows has opened for the spring season, Monday through Thursday, seating from 5:15 p.m. to 6.15 p.m.  Call 732.988.3299.  Also, the outstanding bakery is open daily 9 am to 10 am, 11:15 am to 1:15 pm and 5:15 pm to 6 pm.  101 Drury Lane, Asbury Park.  Everything the students make, with Barbara and Darin, is amazing.

Wishing you a wonderful, heart-filled, red-infused, chocolate-packed Single’s Awareness Day.  Happy Valentine’s Day!!

New email for you, for me: Richard@TheBPlot.com

NUTCRACKER SWEET

I love the idea of looking forward to an event, moment, emotion or tried-and-true beautiful, tangible object making an appearance every December. Traditions are my favorite part about the holidays.

On Christmas Eve, at my mom’s house, we enjoy a great dinner which includes mushroom soup (dried mushrooms sent from the farm my mom grew up on, in Poland) and the custom of passing “opatek” – unleavened bread – breaking off a piece and expressing good wishes to family and friends. When I moved here four years ago, there was an opportunity to create new holiday traditions.

One new ritual of ours is to visit the restaurant Taka and delight in the extravagant, handmade gingerbread miniature holiday scene created each year. This year, co-owner Billy Kessler, with the assistance of Jason Asch, created a scene inspired by the fairy-tale Russian ballet, The Nutcracker Suite.

“I began brainstorming and sketching out ideas for the scene in October and latched on to the classic Nutcracker Suite,” said Billy. “We call it The Samurai Nutcracker because we have samurais dancing in front of the Christmas tree.”

In addition to the dancing samurais in traditional Asian dress, the two feet by three feet by two feet diorama – completely and painstakingly handmade and one-hundred percent edible – features twelve marzipan mice of varied sizes sitting on oversized marzipan gifts adorned with royal icing bows surrounding the illuminated Christmas tree, which is made of 30 gingerbread stars laid flat and topped with a white marzipan dove. Gingerbread nutcrackers line the perimeter of stage-left and right. The back panel is made of gingerbread and candy stained glass windows. Each mouse has an original expression. Every nutcracker features a marzipan soldier’s uniform with exacting detail.

The detail is spectacular, right down to the black and white fondant tile floor, graded to give the scene perspective. The Samurai Nutcracker took Billy and Jason more than 40 hours to create.

“It’s wonderful to see children stare at the scene – it makes the time investment well worth it,” said Billy. “At first, adults don’t normally recognize that the piece is completely made from edible products – gingerbread, fondant, marzipan and royal icing. Second glance you see their excitement and curiosity.”

The scene will be in the lobby of Taka until the first week of the New Year. It’s visible from the sidewalk, however you should see it up close. Amazing.

Happy holidays and the absolute best wishes in the New Year to every Jingle Belle.

Briefly: I had a Bruce moment last Thursday on the boardwalk. I was eating lunch outside Pop’s Garage with the uber-talented Bob Egan and the unofficial “mayor” of this town strolled by. He took a few steps into the restaurant, looked around, and said about the “new” boardwalk, through his billion-dollar smile, “This all is really great.” Continuing southbound down the boardwalk with a slender bald friend, we saw him peeking in the windows of other storefronts. He disappeared past Stella Maria walking towards the Carousel.

Richard@TheBPlot.com

HOLIDAY DISH SWITCH-OUTS

NOTE:  THIS INTERVIEW WAS CONDUCTED VIA EMAIL.  ONE OF RACHAEL’S PUBLICISTS DID NOT LIKE THE WAY THE PIECE TURNED OUT BECAUSE OF MY EDITING.  BELOW THE COLUMN FIND THE ORIGINAL ANSWERS TO MY BULLETED QUESTIONS.  ALSO, FIND THE EMAIL OUTLINING THE PUBLICIST’S ISSUES WITH THE PIECE.  WE ARE ALL ABOUT TRANSPARENCY HERE - YOU DECIDE…AND COMMENT.

Keep the glam this holiday but loose the slam from the credit card companies in January.  Tracey Seaman, director of Every Day with Rachael Ray’s test kitchen, shared exclusive tips, for her Asbury Park friends, to keeping the sizzle in holiday meal prep this year.

TBP:  What’s going on in Rachael’s kitchen during this leaner holiday entertaining season?  How do you switch out more costly ingredients for cheaper ones in?

Tracey:  Hosts in Asbury Park who are accustomed to enjoying extravagances probably already know what they are willing to live without.  Trying to find a cheap substitute for recipes doesn’t work all the time.  For me, attempting to find a replacement for foie gras, is like hiring an escort instead of going on a date with my boyfriend – why bother?  I will settle with having it rarely.

TBP:  So when you want to “wow” your man’s parents with a great meal, what do you do?

Tracey:  You can always have a great party without going crazy.  Be on the look-out for sales on beloved lavish items.  

Let what you find at a good price dictate your menu instead of being bent on impressing with a bunch of must-haves.

TBP:  What if someone is hooked on a tradition of having specific fancy foods like lobster or duck for the holidays?

Tracey:  Invite fewer guests or tread carefully and serve those items in smaller amounts.  

If you have a hankering for lobster, instead of serving whole lobsters as a main course, make a gorgeous lobster hors d’oeuvre – which could be quite exciting.

TBP:  I love that idea.  Rachael must be so proud.  What do you think she is gifting you with this holiday?  A Pitt Bull?  She and I share the love of the Pitt Bull.  Back to you – where do you and other pros, shop when you are not in Rachael’s colorific kitchen?

Tracey:  I am a big fan of the warehouse stores.  Aside from being a great place to buy mango juice and peeled and de-veined shrimp at about half the price, Costco has a reputation for treating their employees well.  

TBP:  Is there a secret to finding great items at a warehouse store? 

Tracey:  I often buy whole fillet mignons there, although I admit, they used to be less expensive.  I have enjoyed many a boneless rib roast too, but buyer, beware – look for a slab of meat with ample marbling.

TBP:  One of my most favorite recipes from you, err, Rachael is for Beef Wellington – we make it every year for Christmas.  What about cocktail suggestions? 

Tracey:  Prosecco instead of champagne is popular these days – it’s festive and can be reasonably priced.  Dress up a modest bottle of bubbly with a splash of nectar or rich, fruity syrup.

Most importantly, when entertaining, take care to pay attention to the little things.  Serve excellent bread and wonderful coffee.

TBP:  Fab, Tracey.  If you do get that dog from Rachael this holiday, check out Asbury Bark in town. 

Briefly:  “If you don’t believe in same-sex marriage then don’t marry someone of the same sex.”  So says one of the best comics around – named one of Entertainment Weekly’s Funniest People in America – Emmy winner and newly “out” Wanda Sykes. 

I know a lot of you love her as much as I do, so FYI, she will be at the Count Basie Theatre in Red Bank, March 20.  Tickets are on sale now for the person on your holiday gift list with a great sense of humor.       

POST-PUBLICATION EMAIL FROM PUBLICIST #1:

Good Evening Richard-

I just saw The B Plot article featuring your interview with Tracey Seaman, and it looks fabulous!  Thanks so much for your interest Richard and I look forward to working with you again in the near future.  

Best- A

ORIGINAL REPLY TO MY QUESTIONS – UNEDITED – FROM PUBLICIST #1:

 To: Richard Virgilio

From: Tracey Seaman

Re Switching out for the Holidays

People who are accustomed to enjoying extravagances probably already know what they are willing to live without. Trying to find a cheap substitute for things doesn’t work all the time. For me, attempting to find a replacement for foie gras, is like hiring an escort instead of going on a date with my boyfriend—why bother?  I will settle with having it rarely.

One can have a great party without going crazy. First, look for sales on those beloved lavish items. Let what you find at a good price dictate your menu to some degree instead of being bent on impressing with a bunch of must-haves.

If you want to serve special ingredients you can’t get a break on, invite fewer guests or tread carefully and serve those items in smaller amounts. For example, if you have a hankering for lobster, instead of serving whole lobsters as a main course, you could make a gorgeous lobster hors d’oeuvre, which could be quite exciting and impressive.

Macadamia nuts are great for snacking on, but they are awful for cooking and baking because they are easily over powered by anything else you might pair with them. You could substitute cashews for snacking; they have a similar creamy texture, but for baking, pecans and especially hazelnuts are preferable for the holiday.

Although nuts are not always a bargain, you can get two-pound bags of them reasonably at your local wholesale superstore. I am a big fan of my Costco. Aside from being a great place to buy baby spinach, mango juice, haricots verts, and peeled and deveined shrimp at about half the price, Costco has a reputation for treating their employees well. I often buy whole fillet mignons there, although I admit, they used to be less expensive. Their choice grade steaks have hearty flavor and toothsome texture. I have enjoyed many a boneless rib roast from Costco—but buyer, beware to look for a slab of meat with ample marbling.

For value and flavor, I often choose boneless sirloin. It costs so much less than fillet, porterhouse and rib-eye steaks and needs only a simple seasoning of salt and pepper. I should mention that personally I would not buy meat merely because it’s a bargain.

In the wine department, buy something you like by the case at a discount. Take the sales person’s suggestion for a great vintage at a good value. Prosecco is popular these days, is festive and can be reasonable, and a modest bottle of bubbly can be dressed up with a splash of nectar or rich, fruity syrup.

Most importantly when entertaining, take care to pay attention to the little things—don’t forget to serve excellent bread and wonderful coffee. 

(PUBLICIST NAME)

Coburn Communication

EMAIL FROM PUBLICIST #2, POST-PUBLICATION.  WE TOLD HER WE WOULD PUBLISH ANY FURTHER EMAIL TO US, TO LET THE READER DECIDE.  ITS NOT EITHER PUBLICIST’S FAULT.  THERE IS SOME BOSS MAKING ALL THIS HAPPEN AND THESE TWO WOMEN WERE THE MESSENGERS.  ACTUALLY, BOTH GREAT AND SMART LADIES IN A BUSINESS BUILT ON TORTURE:

Hi Richard,

I really appreciate your time tonight. Thanks.

I spoke with you earlier in regards to your Q & A with Tracey Seaman of Every Day with Rachael Ray magazine. Thank you. As I mentioned on the phone, could you kindly revise the following in your Hot Plates article:

Please remove the question “So when you want to ‘wow’ your man’s parents with a great meal, what do you do?” This is not a question that was asked in the email interview and puts Tracey’s words out of context.

Please also remove Tracey’s answer, “Be on the look-out for sales on beloved lavish items.” I appreciate you trying to enhance the quotation – but its not in context.

Lastly, please bracket [Hosts in Asbury Park] in Tracey’s first answer. This is standard journalist practice.

Tracey’s comments were paired with questions that were not asked of her. She may have answered differently – that said, without giving her this option – we appreciate you working with us on the revisions. We really enjoyed working with you on this article and hope we can work together again.

Thanks again, Richard.

E

LANGOSTA FABULOSA

The sun rises tomorrow (Friday, Nov. 14) on the town’s next destination restaurant – Marilyn Schlossbach’s Langosta Lounge, at the Boardwalk.

Marilyn – founder of the Labrador Lounge in Normandy Beach, New Jersey and Market in the Middle on Cookman Avenue – is dedicated to ensuring her new endeavor is a 21^st Century business built on a foundation of morphing benevolence and commerce into its success criteria.

“If you make your living from the environment, you must give back and take care of the environment,” said Marilyn. 

Community compassion is not an afterthought or cute public relations initiative with Marilyn and Langosta’s other owners, her husband Scott Szegeski and brother Richard Schlossbach.   

“Local kids need to be inspired and aspire and I want to do what I can,” said Marilyn.  “We will use what we have here, which includes a large commercial kitchen, to help kids see and try out new opportunities they might not otherwise be exposed to.”

Langosta Lounge will be a boardwalk anchor business serving original, seasonal cuisine and cocktails while offering diners a relaxed, escapism experience. 

“We serve ‘vacation cuisine’ here,” said Marilyn.  “Everything on the menu is influenced by Scott and my travels to places like Hawaii, Spain, Brazil and Thailand and the people we meet along the way.” 

Fall 2008 menu items – priced primarily from $15 to $25 – include: tilapia with a coconut milk green curry sauce, paella in a “not so traditional cilantro broth,” short ribs braised in chestnuts and red wine and Marilyn’s famous lobster macaroni and cheese. 

She is also bringing back the classic Pu Pu Platter as an appetizer with a “fun and kitschy assortment” of items such as coconut shrimp and chipotle turkey meatballs.

For dessert, the chocolate jalapeno banana cake is spectacular – and vegan. 

Many of the menu items are vegetarian and organic. 

The restaurant’s space is equally as compelling, featuring dynamic views of the ocean from many of its tables – some of which are made from reclaimed teak bleachers – and barstools. 

This is the place to watch storms roll in.  It’s an all-season meeting place at the beach.

Two of the nature-inspired art pieces in Langosta Lounge – “langosta” means “lobster” in Spanish, BTW – are the spectacular 25 foot reclaimed glass and wood “wave” providing a energetic backdrop for the bar and the colorful cement floor mural inspired by Marilyn’s trip to the Galapagos islands. 

“I wanted this place to have a history and story from the beginning,” said Marilyn.  “And to be groovy and suave.”

For the moment, Langosta Lounge is BYOB.  The beautiful 35 foot bar will be serving, shortly, a recession-friendly priced, quality wine list. 

A restaurant that makes the sunset as exciting as the sunrise in Asbury Park…fabulosa! 

Briefly:  Ocean Township High School’s West Park Players are back with Arthur Miller’s “A View from the Bridge,” directed by the wonderful Bob Angelini, Thursday Nov. 20 to Saturday Nov. 22.  Call: 732.531.5650.

And, do you know someone local who selflessly is giving back to the community?  Tell me.

Richard@TheBPlot.com

MARTHA’S FAVE FRANK

My heart beat a little faster for Martha Stewart recently when she announced, on her daytime talk show, that the WindMill hot dog was one of the “best in the country.”  

Standing majestically in the costliest studio for daytime talk ever – an assortment of superior hot dogs meticulously arranged on her thick, perfectly veined, Carrera marble countertop – Martha named the WindMill one of her “fourteen favorite hot dogs” in the entire country. 

“I can’t pick just one,” said Martha, with an elegant, giddy smile.  “Out of all the hot dogs we tasted, these fourteen each are very special and very delicious.”

A relaxed and jovial Martha dedicated the entire one-hour show, peppered with surprisingly (for Martha) naughty double-entendre, to the hot dog.

“The hot dog is this country’s most famous food,” said Martha.

While Martha effusively described her love for the WindMill hot dog, topped with Gulden’s mustard and proprietary WindMill sauerkraut – a photo of the restaurant’s landmark wind mill-shaped Long Branch location flashing on the television screen – Steve Levine, chief operating officer and self-proclaimed “hot dog guy,” sat in the front row of the studio audience. 

“It was very exciting to be part of the live broadcast of Martha’s show,” said Steve, son of WindMill’s co-founders.  “I know that my parents, co-founders of the restaurant, were proud to see our hot dog on stage with Martha and her friends.”

The extensive search for the best-in-show dogs began weeks ago. 

“We were invited in August by one of Martha’s producers to participate in the contest,” said Steve.

Some vendors dropped off hot dogs for Martha to sample, however Steve’s passion for quality impressed Martha.  He was one of the chefs invited to prepare his hot dogs in Martha’s fully-stacked studio kitchen, for the broadcast. 

“I told the producer that if I couldn’t be in charge of cooking the hot dogs, we couldn’t participate,” said Steve.  “I set up a WindMill workstation in Martha’s kitchen.”

Martha’s new discovery is not news to many locals.  Since 1964, the WindMill has been serving up the same classic, slow-cooked-on-a-griddle-until-they-crack dogs with fresh-daily rolls. 

“I love these hot dogs,” said Maureen Hintelmann of Red Bank, who visits WindMill with her grandchildren every week.  “And everyone is so pleasant.”

Today, there are 10 WindMill locations – including one on Main Street in Ocean Grove – that serve more than 12,000 hot dogs each week.

As the economy continues to crumble, I bet simple, classic, affordable comforts like the WindMill will become even more popular. 

Briefly:  The October issue of Martha’s magazine has a number of gorgeous craft ideas for Halloween.  Simple one: arrange Vaseline glass together and shine a black light on it.  She explains “there is a harmless amount of uranium in the glass – which gives it its green tint, and makes it fluoresce under black light.”

And, Gay Bowling is back – Saturday, Oct. 18.  Barron of Bowling, Michael Delia is your host for another striking season at Asbury Lanes.  Blackberry the full schedule now: Nov. 22, Dec. 20, Jan. 24, Feb. 28, Mar. 28, April 18, May 23, June 20.  Gay card not required.   

Richard@TheBPlot.com

GOLD MEDAL MARKET

Go Team USA.  Every four years I am blown away by the strength, elegance, stamina, dedication and spirit of our Olympians.  I am fascinated by the excellence and perfection these boys and girls – from 16 to 48 years old, or whatever, can achieve with their bodies and minds, as a team and individually. 

The record-obliterating Michael Phelps (and his bathing suit) definitely is a stand-out to everyone.  I hear he devours 12,000 calories every day to ensure top performances.  I also hear Italian food is his favorite – literally eating at least four pounds of pasta daily.   

No doubt he would be thrilled with the Italian specialties available at gift-from-the-taste-bud-gods, Market Danieli on Main Street. 

Market Danieli has quick become the deli and Italian specialty market of choice for anyone craving original, casual, uber-fresh Italian food.

“I wanted to create a unique shop that combines homemade Italian delicacies with a welcoming city flair,” stated Frank Danieli, owner.  “This store reflects who I am as a person and my love for our City by the Sea.” 

Prior to moving to Asbury Park, Frank launched and operated a hugely successful restaurant, Danieli’s, in Montclair, New Jersey. 

Today, Frank works ninety hours each week to serve amazing meals that our Olympic team would be ecstatic to devour. 

Since hottie Michael Phelps was busy setting records, I spoke with some of Market Danieli’s more local fans.

On specialty sandwiches:

“Fantastic, fresh bread and good meats,” stated Ken Tyburski of Asbury Park.  “Bread always makes the difference in a great sandwich.”

On pasta salad:

“The Venitian Salad is fresh and flavorful without being overpowering or oozing mayonnaise,” stated Dan Tanzilli of New York City.  “The only thing wrong is that there is not more of it.”

On potato salad:

“It’s just so good,” Francoise Rothert of Asbury Park.  “We come back all the time.”

On rice balls:

“Take these rice balls to the beach and Danieli is like Palermo on the Jersey Shore,” continued Ken. 

Prepared food specialties Frank tells me he can’t keep “in the house” – even for catering – include his rice balls – an outrageous blend of beef, peas Pecorino cheese and rice; Artichoke Oreganato; fried eggplant – with special Italian seasoning; chicken cutlets – made from scratch using the secret Danieli recipe; daily pasta specials and chocolate covered Cannolis – filled to order. 

In addition to the home made meals at Danieli, the market is the exclusive distributor of two refreshing beverages:  Manhattan Special Espresso Soda – a great carbonated espresso served chilled and Pelligrino’s Aranciata – orange juice and carbonated spring water. 

Market Danieli is your hungry stomach solution worthy of a Great Wall of gold medals. 

Briefly:  Cheers to Gloss salon, on Lake Avenue, on its recent expansion – now offering a full-service nail salon including luxe mani’s and pedi’s for guys. 

Richard@TheBPlot.com.

TASTEFUL SUMMER

I heard somewhere that it takes three days for fat cells to expand from calories.  If you time it right, you can enjoy these obsession inspiring, one-of-a-kind, party-in-your-mouth summertime comfort foods and still keep your swagger around the beach.  They are worth every extra minute on a Newberry Fitness treadmill. 

Bread Pudding

All I can say is “OMG.”  The Bread Pudding at Clementine’s in Avon (owned by Michael and Bobby, 35-year Asbury Park residents) is a-maz-ing.  I am not the hugest fan of bread pudding; however Chef Bobby’s Grandmother’s hush-hush recipe definitely takes me to the other side. 

The bread pudding, smothered in a beyond delicious rum, pecan and raisin sauce, looks marvelous too – it’s served warm on Bobby’s Grandmother’s depression-era amber glass plates and topped with the perfect amount of fresh whipped cream. 

Sorbet

If you are into experimentation – and who isn’t – try the Yuzu sorbet at Taka.

“Yuzu is an East Asian citrus fruit believed to be a hybrid of sour mandarin and Ichang Padeda – a refreshing lemony taste,” stated Taka, owner.  “Ciao Bella, one of Oprah’s favorites, makes this sorbet for us exclusively.  It’s ours alone.  Customers tell me the sorbet is like nothing they have ever had before.”

Milkshake

You will thank me after you try a milkshake from Wish You Were Here on Cookman Avenue.  My friend Johnnie turned me on to these mmmmshakes.  Kathy Ragauckas, owner, crafts this treat – a nightmare for the stomach stapled – with gelato not ice cream. 

“I have been making the shakes for almost three years from a secret recipe,” Kathy stated.  “We make every one on request.”   

Coconut Cake

Jeffrey Haveson, owner, Restaurant Plan B, makes a wonderful not-too-sweet Coconut Cake with his own hands. 

At first glance it resembles a summer snowball.  At first bite, it’s a moist, rich, personal size coconut cake wrapped in the perfect amount of a proprietary cream cheese-buttercream icing, adorned with coconut flakes.  The combination of textures – hot.

“It’s a special seasonal dessert that we created to celebrate the summer,” Jeffrey stated.   

Crème Brulee

Take a one-hour vacation and sit on the porch at Moonstruck savoring the Chocolate Crème Brulee. 

“The Crème Brulee from Moonstruck is fantastic,” stated Janet Manni, James J. Pentz Realtors.  “There is melted chocolate on the bottom and vanilla on top with perfect caramelized sugar.  It makes you moan as you eat it.”    

As my dear Britney says, “Gimme more, gimme more, gimme more more more.”

Briefly:  Cheers to everyone involved in Road Trip 7 last weekend.  I was and always has been my favorite weekend of the summer in my favorite City.  “Attendance for Road Trip 7 was record-setting,” stated Jill Potter, chairperson, Asbury Park Marketing Fund, the organizer of Road Trip.  “More than 3,000 enjoyed our city and all it had to offer.”

Richard@TheBPlot.com.

EVENTFUL GUY

The sleek blonde you see running around Asbury Park faster than a lesbian to a U-Haul is Aaron Coleman, events coordinator at Mattison Park and brilliant guy packed with the talent and creativity to rock this town. 

 

For more than one year Aaron has been organizing some of the best, inspired and grand events in our City.  Aaron knows how to throw a party New York-style and make everyone feel welcome.

 

“My goal is to get the fun, glamorous feeling that Asbury Park had years ago, back,” stated Aaron.  “I want everyone to feel great and that they are part of something special when they come to have fun in town.”

 

Prior to moving full-time to Ocean Grove last year, with his partner Nicholas, Aaron spent the previous 10 years in New York City developing his event and marketing expertise by working directly with one of the top hair stylists in the U.S. 

 

You and I both know a number of people in town that are all smoke and mirrors, trying to be a big fish in a small Sunset Lake.  Aaron is the real deal – quality, originality, taste and substance with the background and energy to hold it all up. 

 

He’s got a pulse on what’s great and special, translating a familiar cosmopolitan atmosphere to a new demographic in our one-of-a-kind City by the Sea. 

 

At 32 years old, he is one of the ones to watch in our City.  At 42, I predict he will have played a huge part in our City’s nightlife and entertainment successes.  He is the new Shep Pettibone. 

 

And I am just one of a sea of people who see a star in Aaron.  Last week, Starline Films chose Aaron and Mattison Park to coordinate their Film Festival party for 50 VIPs and bold-faced names including: Danny Aiello, Vinny Pestore, Montel Williams, Randy Jones, Kwame Jackson and Chris Noth. 

 

In seven days, Aaron rallied the troops, secured sponsors, developed a theme and seamlessly executed the Starline Party, complete with red carpet, velvet ropes and sky tracker lights for the entrance – leaving the best, first-class impression of Asbury Park on genuinely influential people.

 

“Having an interesting, diverse group of people and a great location are the major components to a great party,” stated Aaron.  “Asbury Park and Mattison Park have this component built right in.”

 

Mattison Park, located in the former First Merchant’s National Bank building – renovated last year to the tune of $800,000 by owner Kris Karcich – celebrated its one year anniversary last month.

 

Aaron gave me a preview of the upcoming events he is planning at Mattison Park, and you should Blackberry:

 

Dinner and a Movie, Sundays in April.  Continuing the Film Festival theme, every Sunday in April at 7 pm, the main room will be transformed into an intimate lounge theatre screening the movies Rent, Across the Universe and Moulin Rouge.

 

Tuesdays in May, starting the 13^th, see Viva Vagina (yup, I said it) directed by Marjorie Conn of Ocean Grove.  Similar to the Vagina Monologues, ladies offer poignant performances about their most feminine of areas.  Special guests each week include Dr. Geena and Susan Pelligrini.

 

First weekend in June, Mattison Park sponsors the Gay Pride Festival and a parade float celebrating our City’s diversity.   

 

Richard@TheBPlot.com

CENTER A LA CARTE 2008

Last Thursday, I eavesdropped on the closed-door planning meeting for the biggest and most exciting benefit our area sees all season.  I am talking about the Center a la Carte Gala – signature benefit for The Center in Asbury Park.  From what heard, this year’s will be the best one yet.

 

The room was filled with the area’s iconic restaurant owners, chefs and event organizers – all cooking up (I couldn’t resist) great plans for your fun. 

 

The Captains of Cuisine revealed that this, the 15^th Anniversary of the event, will feature three big “firsts:” a record number of participating restaurants serving signature dishes and drinks, a never-before number of Asbury Park restaurants involved and a move to a great new location (reported first in The Coaster five weeks ago) – the Convention Center on the Boardwalk in Asbury Park. 

 

This event is an Asbury Park Classic, last year raising more than $70,000.  It’s an elegant, energetic, fresh tulip-filled, casual night of familiar, smiling faces thanks to many volunteers, including five-time co-chairs of the evening Amy Grandinetti and Sam Nativo, owner, Mix Lounge & Food Bar. 

 

“It’s a magical night,” stated Amy.  “Guests will enjoy a spectacular new venue at the ocean and Asbury Park boardwalk, partnered with the same tradition of a joyous event organized by genuine people who care about an organization and the community it serves.”

 

Tons of your friends and neighbors – decked out in perky pastels, debuting newly liposuctioned bodies – burst out of hibernation to play, eat and drink.  It’s the unofficial kick-off of the summer entertaining season and the perfect way to preview every hot restaurant’s fare before the crowd descends on the area.

 

“Center a la Carte is quintessentially Asbury Park,” stated Jeffrey Haveson of Plan B, a new participating restaurant.  “All the restaurants involved are committed to the community.”

 

Additional new participating restaurants, as of press time: Asbury Park Roastery, Baker Boys, Carmine’s, D&L BBQ, Harrison, Isabella’s, Market in the Middle, Mattison Park, Munch, Saltwater Beach Café, Synaxis, Taka and many more to be confirmed.

 

Returning restaurants:  Cask 591, Ducky Life Tea, Kessler’s Caters, Freddy, Jesse’s Café, Lusty Lobster, Mix Lounge & Food Bar, Moonstruck, Mumford’s Culinary Center, The Perfect Perk, Silk Caterers, Starbuck Coffee, Tasty Pantry, Windmill Restaurants and more.

 

“Moonstruck founders Luke and Howard are local heroes,” stated Clark Shannon, The Center.  “They continue to pay-it-forward and are a huge reason for the success of this event and the City.”

 

Center a la Carte, Friday, May 16, 7 p.m.  Call 732.774.3416, ext. 14.  Tickets $100.  Reserved table for 10, $1,000.  Valet parking courtesy of Madison Marquette.

 

BRIEFLY:  See you at the New Jersey Film Festival, kicking off tonight.  Howard Stern’s fiancée Beth Ostrosky stars in “Saturday Morning.”  I hear she and he or more probably, simply, she may appear in our great City.  I also hear most of the films around town on Sunday have a ‘queer’ slant – some more defined than others.  Looking forward to another amazing year of beyond amazing creativity.  How lucky are we to have this in our backyard?  All the scoop is at GSFF.org.  More next week. 

 

…and huge congratulations to Ken and his Munch Restaurant on Cookman Avenue.  He celebrates Munch’s first anniversary this Saturday, during First Night, with merriment and a special menu.  Maybe cake – I love cake.  Reservations: 732.775.0444.

 

Richard@TheBPlot.com

WEDDINGS AND CIVIL UNIONS WITH IMPACT

Our City is custom made for fabulous, original, dynamic, love-filled civil unions that impress and reflect both your environmental and social values.  Amy Cress, executive director of the I Do Foundation, shared some easy ways for her Asbury Park friends to plan a civil union with impact.

Commitment rings

“Whatever your ring preferences, consider the source of your chosen metals or gems,” stated Amy.  “Jewelers are beginning to offer rings made from high quality, recycled metals.  Also, ask questions that will help you feel good about your diamond purchases.”

In 2003 the diamond industry agreed to an international certification process, the Kimberly Process, to warranty against conflict diamonds, which are, according to the United Nations, “diamonds that originate from areas controlled by forces opposed to legitimate and recognized governments, and are used to fund military action in opposition to those governments.”

Today, every diamond should come with a written guarantee on all invoices that the diamond is “conflict free.”  Ask your jeweler for this guarantee prior to swiping your platinum card.  Your finger shouldn’t have to carry that kind of burden for eternity.

Wardrobe

“Shop at a consignment or second-hand store that donates all or part of their proceeds to a local charity,” stated Amy.  “There are many stores which sell donated gowns and use the proceeds to fund local organizations dedicated to helping those in need.  You can find a gorgeous gown or suit while raising money for a good cause.”

Location
”Make your wedding dollars have an impact by holding your event at a public space where your rental fee supports the maintenance of the location and the educational programs it offers,” continued Amy.

Generic banquet hall weddings went the way of Paula Abdul’s singing career in the 90’s – the interiors are as harsh as the lighting.  Asbury Park has a number of one-of-a-kind civil union locations.  My favorites are the second floor mezzanine and balcony of the Paramount Theatre ($5,000 for an evening with room for 150 guests), the Grande Arcade ($7,500, 13,800 square feet) and the Beach Bar ($5,000, 200 guests) or how about that island in the middle of Sunset Lake or one of our many wonderful historic parks? 

Food
Amy suggests requesting your caterer serve naturally raised meat or fish choices that are organic and environmentally friendly.  And try and eliminate wasted leftovers.

“Plan ahead with your caterer to ensure that any left over food goes to good use,” stated Amy. “Cooked food can’t be donated to food banks – but it can be used by local food rescue programs.”

Travel

“Guests will be coming from near and far for your celebration, and as excited as you are to see everyone, all that travel has an impact on the environment,” Amy stated.  “There are many programs, such as Terra Pass and Native Energy, which can help make your celebration carbon neutral by allowing you to offset carbon dioxide emissions through investments in industrial efficiency and renewable energy projects.”

Gifts

I have said it before – you need nothing.  However if you decide you want gifts, the easiest and best way for your union to make an impact is to register with gay-friendly I Do Foundation. 

“Once you sign up with the Foundation, you register with our more than 100 partner stores, including Target, Home Depot and Linens and Things, via our site,” stated Amy.  “Your guests will be able to access your detailed wedding registry from your own customized, personalized I Do Foundation website.  Up to 10 percent of the purchase price of your gifts is donated to the local charity you choose.  The more your guests spend, the more the stores donate on your behalf.”

Using the I Do registry can’t be more simple and it costs you and your guests nothing.

Major congrats on your upcoming nuptials.  Love to love you, baby. 

Richard@TheBPlot.com.