A few lovelyand very necessary August indulgences
By Marisa Procopio
GRANDMOTHER KNOWS BEST
Local chef Chris Calabrese and his wife, Tania, are looking ahead to the cooler weather and to opening their new venture, Nettie’s. Named after the chef’s grandmother, it was envisioned by the duo as “a red sauce joint: a simple food, ingredient driven menu. We want to take that concept and make sense of it in a modern context. It will be a place where plant focused and plant based dishes will live, as equals, alongside our favorite Italian American classics.” So, bring an appetite this fall to 5119 Asbury Avenue, Tinton Falls
BERRY WORTH THE WAIT
Those mellow blue fellows and their glorious fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrients are in season right now, but do you know they also freeze beautifully? Pick up a few extra pints of Jersey’s finest, wash, destem, and pop into freezer bags to sweeten up your bowl of oatmeal come January.
Asbury Park Distilling Co.’s spirited duo Zack Ohebshalom (co-founder) and Bill Tambussi (master distiller) celebrated the company’s one year anniversary over Memorial Day weekend. We caught up with them on a day that seemed to virtually temperature demand an icy gin and tonic in order to function properly as a journalist.
What are you brewing right now, and what’s to come?
Bill: We are currently offering vodka, gin, barrel finished gin, and bourbon. We also have an Amaro and several single malt whiskeys in the pipeline, among other projects.
What’s great about what you do?
Zack: Interacting with people. This industry is made up of so many amazing individuals, from farmers we partner with all the way to the consumers. Being able to watch your product bring a smile to someone’s face is wonderful.
Favorite drink these days?
Zack: With the warmer weather I tend to gravitate toward lighter gin based cocktails, but I’m always a fan of good bourbon, neat.
Special summer cocktails?
Zack: The Raspberry Husk, featuring our Double Barrel Bourbon, and the Hatchi Matcha, featuring our gin.
Business philosophy in three words?
Zack: Quality, consistency, value.
Indispensable distillery tool?
Bill: Our custom made CARL Artisan Still from Germany. It is a true engineering marvel.
527 Lake Avenue, Asbury Park,apdistilling.com
SEE FOR MILES AND MILES
It’s no secret that Red Bank’s 26 West attracts seafood lovers (although, tip: their burgers are not only fantastic, but very well priced), or that patrons love lounging in its relaxing blue and white, Cape Cod esque atmosphere. But the restaurant has another ace up its sleeve, one scheduled for completion by midsummer. General Manager Danielle Smith offered an enthusiastic description of a newly created indoor/outdoor area that includes a “rooftop space: 15 skylights, one wall of floor to ceiling glass garage doors, and one wall of 8 by 16 foot sliding glass doors, providing a beautiful roof level panoramic view of the Navesink River.” Sunsets with a waterfront view, a cold one, and some Cacio E Pepe Stuffed Oysters (with black garlic aioli and chive oil) sound good? Stop in late July/early August to celebrate the grand unveiling.26 West Front Street, Red Bank, 26westonthenavesink.com