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2016 FALL DINING GUIDE
Fall in love with autumn’ sbounty …
THE ALLURE OF FALL FARE p. 8-9
Fall offers a rainbow of colorsinits bountiful harvest from bright orange pumpkins and rosy red apples to amber maple syrup and gourds of any shade. These fall favorites are the freshest and in abundance in the many farmers’ markets and the family-owned farms that continue to operate today. We’ ll take you there and show you what Bergen Fresh is all about.
TOUCHDOWN TAILGATE p. 10
You’ ve seen the massive, high-end tailgating parties in the lot at MetLife Stadium. Many Jets and Giants fans pour it on withchampagne, lobster tails, shrimp cocktail and filets on the grill. You’ re budget may not allow that, but you’ re a football fan and you need to tailgate. We’ llteach youhow to tailgatelikea pro without drainingyour bank account.
BROWN BAGGING IT? p. 20
Are you still toting that soggy brown bag filled with your peanut butter and jelly sandwich and apple to work each day? Let’ s reinvent the way we do lunch at work. Stop eating at your desk. Get creative with your sandwiches. Find a new, fun way to pack your salad. Most importantly, make the most of your lunch at work.
WHERE’ S THE BEEF? p. 22
Who said a juicysteak or roasted chicken had to be the entrée of choice? With more and more Americans becoming more conscious of what goes into their body, many are dumping meats for a healthy diet rich in fruits and veggies. Vegetarians have an abundance of top-notch eateries to choose from that hold the meat, but never compromise on quality and taste.
BE MY GUEST p. 26-28
Let’ s face it; fall is the perfect time to entertain. Whether it’ s a casual get-together, a formal dinner party or the big show: Thanksgiving, hosting guests is most likely on the agenda thisautumn. You might think you have it all planned out, from the fine to the menu, but many of us areclueless howtothrow the perfect fall get-together. We’ llteach you how to entertain like a pro.
IS WATERMELON THE NEW PUMPKIN? p. 34-36
Pumpkin carving is an annual ritual pre-Halloween, but we’ re going to think outside the box and focus your attention on watermelons. Watermelons can prove to be a worthytool in creating Halloween decorations that will spook party-goers and they are an all-around favorite for someghoulishy delicious treats for all to enjoy.
Café 37
Modern American Cuisine
Chef Cesar Sotomayor 37 S. Broad St., Ridgewood, NJ 07450 201.857.0437 • 201.857.0438 www. cafe-37. com
RATED BY: New York Times: Very Good
Zagat: Excellent for Food
OPEN FOR LUNCH AND DINNER I WEDOPRIVATE EVENTS
PRIX-FIXE MENU 4 Courses- $ 45 per person, including dessert I Offer from Tue.-Thurs. & Sun.