Bob Sickles, owner of Sickles Market at One Harrison Avenue, Little Silver (732-216-6335), has launched a charcuterie line. These new, all-natural products, including bacon, hams, dry-cured sausages, terrines, pates and confit, contain no nitrates and are produced in Brooklyn by a salumist, who supplies several Michelin-starred restaurants in New York City. Sickles also offers high quality produce, baked goods, gourmet grocery items, meats, hand-cut-to-order artisanal cheeses, prepared foods, cut flowers, plants, kitchen and entertaining essentials. Open daily from 9 AM to 6 PM.
MARCUS GLYPTIS NAMED RESTAURANT MANAGER AT PEACOCK INN, PRINCETON
Marcus Glyptis has been named manager of restaurant operations at The Peacock Inn, 20 Bayard Lane, Princeton. Glyptis spent two years at Altamarea Group’s Due Mari in New Brunswick, before taking over the general manager position at La Nonna Ristorante in Williamsburg, Brooklyn.
STEVEN MOHREN AND ALBER NAVA
Stephen Mohren, formerly with Mezcla NYC, Highlawn Pavillion, The Manor and Halcyon is the executive chef at Rosalita, 10 Maple Street, Summit (908-598-9200); BYO. Sous Chef is Alber Nava from Acapulco, Mexico.
CHEF ALEX BOONPHAYA
Bangkok-born chef Alex has opened Circles Thai at 8 Powell Lane, Collingswood (856-869-0001), offering contemporary Asian cuisine. This BYO, with 40 seats inside and 15 on the patio will feature the same menu as Boonphaya’s other three Circle Thai restaurants, all in Philadelphia, with dishes such as lemongrass soup, Thai beef salad, crab and pork dumplings, pad Thai, curries, crispy red snapper and tamarind duck. Chef Boonphaya also offers a “Thai Tap Out,” where patrons eat progressively hotter dishes until they “tap out” and “Social Circles,” in which the neighborhood is invited to enjoy a multi-course dinner for free, with payment being a posting on social media about their experience.
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