SCHNACKENBERG’S LUNCHEONETTE, HOBOKEN
The Schnack is Back with the opening of the old-fashioned, neighborhood Schnackenberg’s Luncheonette in Hoboken which originally opened in 1931. With a candy case filled with chocolates (made in house), fruit jellies, egg creams, malts, floats and milkshakes on the menu, this charming establishment is a gem owned by Eugene and Joyce Flinn, who also own Hoboken’s Amanda’s and Elysian Café. Four-layer cakes (we tried the yummy coconut), muffins, breakfast breads and donuts, both filled and plain, all entice. Try the jelly as it is chockfull of filling and do not hesitate to bring scones home for breakfast the next day. The dulce de leche doughnut was pretty impressive also. But there is more. Comfort food at reasonable prices round out the menu with entrees such as meatloaf, chili, macaroni and cheese, and eggs all day. Many sandwiches, the mainstay of luncheonettes, are available. Do try the grilled sandwich—made with oozing, aged cheddar cheese, leeks and onion on multigrain bread—and pair it with tomato soup. Other comfy items are tuna, Reuben, roasted vegetable, egg salad or BLT on your choice of rye, white, whole wheat, multigrain, brioche or potato roll. If you want something lighter, opt for a salad. Although this is a casual restaurant, the finest ingredients are used. For example, the burger is made with meat from LaFrieda, a high-end purveyor, and the bread is from Tom Cat bakery.
Schanckenberg’s counter.
Schnackenberg’s is a homey place where you can sit in a booth, chat with friends or family, and children are welcome. And since there were not any stollers in the “olden days” there is a “pram” area outside of the restaurant for parents to park the transports they use for their children. We loved the bow-tied waitstaff in striped aprons and soda-jerk hats and the seltzer bottles decorating the back windows. Also adding to the charming ambiance is the WWII rationing board menu, where ceiling prices are listed, as well as the red flyer wagon, old cash register, antique radio, picture of the original owner, foundress Dora Schnackenberg, and plates incorporated with the logo of the "Schnackie Man" wearing a bow tie. There is a backyard area the Flinns will eventually use for children’s birthday parties, and dinner service is planned in the future. Kudos to chef de cuisine Winston Murphy, a French Culinary Institute graduate for his hospitable menu and well trained staff.
Seltzer bottles decorating the back windows.
Schnackenberg’s Lucheonette is open daily from 7 AM to 5 PM. Breakfast items include eggs, omelettes and pancakes or French toast, which are also available gluten free.
Aged cheddar cheese, leeks and onion on multigrain bread.
Photos courtesy of Lowell Saferstein
Schnackenberg’s Luncheonette
1110 Washington St
Hoboken
201-659-9836
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SUNDAY SUPPER CLUB AT THE IRON ROOM, ATLANTIC CITY
For those foodies with a sense of adventure, a Sunday Supper Club is held at The Iron Room at the Atlantic City Bottle Company, 648 N Albany Ave, Atlantic City every Sunday. The meal created by executive chef Kevin Cronin features a prix-fixe, four-course dinner for which the menu is not revealed until you are seated at the table. 7 PM; $55; optional wine tasting is an additional $10. Reservations, which are an absolute must, can be made by calling 609-348-6400.
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VILLAGE FOOD GARDEN CULINARY CENTER, MORRISTOWN
The Village Food Garden Culinary Center at ShopRite of Greater Morristown, 178 E Hanover Ave, Cedar Knolls has a fully-equipped kitchen and demonstration area which offers the following interactive classes and workshops, lead by certified executive chef Danny Arturo: free interactive demonstration classes held five days a week from noon and 1 PM; weekly culinary workshops geared towards honing specific skills; weekly culinary classes for adults and children with hands-on instruction; and monthly special events featuring celebrity chef cooking demonstrations and book signings.
For a full schedule, visit the store’s website, or call 973-829-6825. Reservations can made be at the guest relations desk. All children under 16 years of age must be accompanied by an adult.
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THE GLORIOUS VEGETABLES OF ITALY BY DOMENICA MARCHETTI
Domenica Marchetti, a writer and cooking teacher who focuses on contemporary Italian home cooking has written a cookbook tribute to Italian vegetables. With more than 100 recipes, cooks are introduced to recipes from her travels around Abruzzo, handed down from relatives or created in her home kitchen. This book may be about vegetables but it is not vegetarian. Clam stew with greens and tomatoes, chicken thighs braised with escarole, and grilled lamb spiedini on a bed of caponata are a few of the recipes that include meat or shellfish. We loved the section "Gallery of Vegetables" with pictures, which contains the English and Italian name of the vegetable, the season it is available, and how to clean and prepare it. There is also information on herbs, ingredients and equipment. The following is on the Saferstein to-try list: smashed green beans and potatoes with pancetta; sweet-and-sour eggplant salad; cream of cauliflower soup with pancetta croutons; potato pizza; tomato marmalade; and chocolate zucchini cake to name a few. This is a beautiful book with informative introductions to easy-to-follow recipes.
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CAPE MAY WINE SCHOOL
The Cape May Wine School will have a five-class series starting on February 16 at the Washington Inn, 801 Washington St, Cape May. At the first class participants will learn about Italian red wines. 1 to 3 PM; $40. For tickets, call 609-884-5404. Future classes will be held on March 29, October 12, November 9 and December 13.
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Ed Note: The following is a guest blog from Melody Kettle, who will fill in for Rosie for the month of February.
A Beer Alternative: The Beertail
It’s not a beer. It’s not a cocktail. According to Iron Shaker champion and Ryland Inn mixologist, Christopher James, “it’s a beertail!” A beertail—a sensible portmanteau for beer cocktail—meshes the principles of mixology with the characteristics of beer, to create the Chino Fizz, one of the best-sellers at The Ryland Inn.To make the Chino Fizz, James chooses Hitachino Nest White Ale, an unfiltered, Japanese wheat beer that “utilizes orange juice in the brewing process. It has unbelievable candied-orange notes, which play great with the grapefruit and lime. And the beer is just dry enough to balance out this cocktail. The carbonation in beer is a little tighter than soda, so when combined with the egg white it creates an incredible fizz and texture.”
Hitachino is available in the area, but will take extra effort to find. When asked if Blue Moon would be an agreeable substitute. “Eh,” he said “[it] would work, but it wouldn’t be the same.”
The Chino Fizz is delicious any day of the year, and is a creative addition to your Super Bowl libation line-up. Though the best way to enjoy the Chino Fizz is at the Ryland Inn. James was kind enough to share his recipe with us for you to mix up at home!
THE CHINO FIZZ
1 ounce VIDA Mezcal
1 ounce ruby red grapefruit juice
1 ounce lime juice
1 ounce agave nectar
1 egg white
Dry shake all ingredients and then shake again with ice until super cold. Fine strain into a chilled double-rocks tumbler with no ice. Top with 1.5 ounces Hitachino Nest White Ale. Garnish with a swirl of Angostura.
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