Joey Cioffi, owner of Cioffi’s Boardwalk in Union, would like to introduce you to the Ferris Wheel, which may be the ultimate Super Bowl-sized, Super Bowl-viewing snack.
But first a disclaimer: ““Nobody’s thinking healthy while you are watching the game,” he says with a laugh.
Joey Cioffi of Cioffi’s Boardwalk in Union
The $85 Ferris Wheel, you see, serves 10 to 15 hungry football (or any kind of) fans. It’s made from a large, circular submarine or hoagie roll. The crusty, seeded roll is stuffed with cheese steak and cut into bite-size squares, while the dug-out middle is piled high with chicken wings.
The Ferris Wheel can be ordered from Cioffi’s Boardwalk in Union, along with other crowd-pleasers such as Charcoal Wings with Jalapeno-Cilantro Sour Cream, created by Boardwalk executive chef Brian Bonner.
Cioffi’s Charcoal Wings
The wings are brined for up to two days to make them plump and juicy, then marinated overnight in Cook’s County Charcoal Seasoning, a spice blend Cioffi buys from Savory Spice Shop in Westfield.
“When you are watching football, it is a roller coaster of emotion,” Cioffi says.”You get excited, you get mad, you get surprised. Football is an amazing game that brings people together, and these Boardwalk foods keep people feeling good whether they are rooting against each other or for each other.”
Cioffi grew up in Cioffi’s Italian Foods, his father’s Springfield restaurant and catering company. He later played tight end at Monmouth University. His nephew, Anthony, is a starting free safety on the Rutgers football team, so “football is a really big deal for us,” Cioffi says.
Despite his early immersion in food, Cioffi went for Wall Street after graduation. “On 9/11, I was supposed to interview for a new job at 11 am,” he says. When the twin towers fell, “that kind of scared me away, and I decided to go into the family business.”
Since then he and his brother Jerry have taken the reins at Springfield and expanded the enterprise, adding the Salad House, featuring custom chopped salads, with locations in Millburn and Morristown.
His latest venture, Cioffi’s Boardwalk, is an homage to Jersey fast foods. The concept, featuring cheese steaks, quesadillas, hot dogs, wings, poppers, fries and mozzarella sticks, “is all based on love for food and love for Jersey,” Cioffi says.
The Boardwalk, he says, “is my spot for interesting flavor profiles.”
The charcoal seasoning mix for the wings includes activated charcoal made from burnt coconut shells along with Kosher salt, granulated garlic and onion, pepper, cumin, thyme, chipotle, oregano and hickory smoke flavoring, and creates a char on the grilled wings.
Other party options include assorted cheese steak platters ($40-$150) and mac ‘n’ cheese bites (half tray, $40; full tray, $125).
“My ultimate goal,” Cioffi says with a laugh, “is to fatten you up at the Boardwalk and then have you go to the Salad House when you decide to go on a diet.”
“Charcoal” Wings with Jalapeño-Cilantro Sour Cream
Adapted from Cioffi’s Boardwalk executive chef Brian Bonner
SERVES 10-15
1/2 cup kosher salt
1/2 cup granulated sugar
1-1/2 cups water
ice cubes
20 pounds jumbo party chicken wings
- Combine the salt, sugar and water in a saucepan and bring to a boil. Cool down the brine by adding ice. In a large bowl pour the brine over the wings and refrigerate for 1-2 days.
- Before cooking rinse the wings well and toss in Cooks County Charcoal Seasoning and continue to refrigerate overnight.
- Preheat the oven to 325°F. Place the wings on a baking sheet and cook for 20-30 minutes.
- Preheat the grill or a stove top grill pan. Toss the wings in additional Cooks County Seasoning and grill for 10 minutes, turning several times. Serve with jalapeno-cilantro sour cream.
Jalapeño Cilantro Sour Cream:
Pinch salt
1 cup rice wine vinegar
2 tablespoons sugar
5 fresh jalapeños, cored, seeded and sliced in half lengthwise
1 bunch cilantro, chopped
2 limes, juiced
3 cups sour cream
Salt and pepper to taste
- Combine the salt, vinegar and sugar in a saucepan and heat to boiling, stirring to dissolve the sugar.
- Reduce the heat, add the jalapenos and simmer until they are softened but not mushy, about 10 minutes.
- Remove the peppers from the liquid and puree in a blender with cilantro, lime juice and sour cream. Season with salt and pepper.