The Fusion Vision

I had one meeting today, and it was at Fusion Wine & Spirits at noon. I had to purchase alcohol for an upcoming fundraiser. With an agenda like this, how could my day not be great? And that was before I entered the upgraded store, met the knowledgeable owner Eric Hirsh, and enjoyed his ipod playlist for 70 minutes. Did I mention the gin tastings? High on Beatles, spending someone else's money, and Bulldog, we shook hands and I went next door to shop at Kings, and had the second most relaxing enjoyable hour of my day (I don't usually drink gin before food shopping, but highly advise it!).

OK, let's clear this up now...I am Westfield Foodie. I'm supposed to be writing about food, not wine or gin. But Fusion has vision. They are planning to serve cheese with wines, and where there is cheese there are crackers. Protein, Calcium, Wheat, Grapes. I think we have a meal here, or at least a pre-party. Think of Fusion as the place you would go to pick up a bottle of wine before dinner. Then add a comfortable bar, groovy tunes, fine cheeses and the opportunity to taste your wine purchase by the glass. This is the Fusion vision. And this place is in Garwood, but I am invoking my "within 5 miles" rule. Many Westfielders shop at Kings, so why wouldn't they purchase wine next door?

You may remember this liquor store as L'il Joes. Folks would stop by for a lottery ticket, grab a drink and smoke a pack or 3. These are the same people you might see at the slot machines in vegas at 5am. Fusion has made some changes. Good changes.

I felt like I was entering someone's house. I felt instantly comfortable at the clean, smoke-free bar. I'm telling you now, this place has potential. They offer wine tastings, they have interesting wines from around the world at compelling prices, and they are replacing the smoke-stained drop ceiling and dark wood paneled walls with a fresh new look.

There was a point in our meeting when 2 people entered the store. The owner sized them up in a few seconds and advised them they no longer sold lottery tickets. The couple immediately turned around and exited. The feeling of change in the air was palpable. Those people are out, and a new crowd of people who enjoy fine wines, good company and great music are welcome. People like us.

Welcome to the next big thing.

Show me the bagels!

They had me at whole wheat everything. They completed me with their sweetly addictive whipped lox spread. And then they showed me the money with free bagels. Going to Manhattan Bagels always makes me happy.

Growing up in bucolic Mendham, my father used to take me for rides from our country home to Newark. Yes, while most dads drove their families from the city to the apple, pumpkin and turkey farms in Mendham, we would brave the streets of Newark. Why? Because my dad insisted the best bagels were on Watson Street. He was right. We would polish off our bagels in the car, and sometimes pull over to get more. We had to pull over because we would lock the bag in the trunk so it wouldn't be too easy or tempting to eat more. That is how much I love bagels. Bagels are my favorite food and I eat at least one every day, still.

When I went off to college in Ann Arbor, Michigan, I ate Chipatis, Georgia Reubens and Fragels, but no bagels. While I certainly ate my share of Fragels - an Ann Arbor original featuring a hand rolled cinammon raisin bagel that is deep fried and then rolled in mounds of sugar and more cinammon - they were sold alongside bagels that were small, airy and came in gross flavors like cajun or parmesan. After graduation I moved to New York City and made up for lost time at the greatest bagel places like Essa, H&H and Bagel Buffet.

Then I moved to Westfield, and had to navigate a whole new bagel landscape. Some places were eliminated for yucky bagels, some for rude owners and bad service. Clark Bagels and Fanwood Bagels are close contenders, but Manhattan Bagel wins my loyalty. They have 3 varieties of whole wheat bagels, plus the California bagel that is packed with nuts & dried fruits. They have healthy fresh salads but can also serve up a nice and hot taylor ham & cheese. They get a little creative with some of the bagel flavors, but they also satisfy my traditional taste buds that long for toasted sesame seeds, sweet dough and a golden crust.

That is why, four times a year, I am rewarded with a free dozen bagels. I dilligently present my torn and tattered customer card and get a cute little heart stamp each week. When I hit a dozen stamps, I trade it in for a bag of warm, delicious, free bagels. Luckily my drive home is short enough that I don't have to lock them in the trunk.

Food & Wine Challenge in Westfield - Italian Steak Dinner with Shiitakes and several Polenta moments.

The last night of my cooking challenge culminated with the preparation of a recipe from the "Fast Cooking" column of Food & Wine's April 2010 magazine. My final 3 course dinner would challenge F&W's claim that a great italian steak dinner combined with creamy polenta and shiitake mushrooms with gorgonzola could be prepared in under an hour. False. At least for me.

I will admit I had everything working against me and under better conditions maybe could have eeked it out in under 60. My bbq was flooded. My oven was broken. My ceiling was leaking. My dog was barking. My husband was out of town. I couldn't concentrate or even light a fire. And I was expecting not just 2 discerning food critics for dinner, but critics in general...my mother and father.

At some point I gave up trying for perfection and aimed for getting dinner on the table. It took about 90 minutes. My dad LOVED the Polenta. My daughter LOVED the Steak. I LOVED the Shiitakes. My mom found 27 typos on my blog and told me I sliced the flank steak wrong. But still loved dinner. And we all loved the Raspberry Clafoutis, which I had baked 2 days prior, stored in the freezer for 2 days and reheated just before serving.

It's a funny thing, about shopping and cooking in Westfield. I am limited by what the store I visit has to offer. None are perfect. Shop Rite is the largest, but it's in Clark and did not have instant Polenta. I found it at the tiny Westfield Farms fruit and vegetable market I went to for the mushrooms, chives and raspberries. The staff did not know what Polenta was, but we found it high on a shelf and all had a Polenta moment. Go figure!

In Memory: Jody Read

Some things you can be pretty sure of. The taste of your favorite chocolate. The relaxed feeling of the sun on your face. The blooms of magnolias confirming the arrival of spring. And Jody Read at Jefferson for pickup every day at 3:05. Holding a cup filled with ice cubes. When you live across the street from school, you can do that.

I've known Jody longer than I've known most people in town. Our daughters were in the same first grade class, so she was one of the first people I met at our new school. Four years of teachers and homework, brownies, soccer, basketball, orchestra concerts, Jubilee, and just playing at the playground all the time are filling my mind this week. Tomorrow after her funeral, we will celebrate the life of a close friend, neighbor, and fellow mom, who died at the young age of 48 from a brain aneurism.

It's a huge loss for everyone who knew Jody. And for everyone who had yet to meet her, or hear her raucus chuckle or sarcastic comment or see her larger than life smile. I am writing tonight about a few recipes that Jody has shared with me. They exude her easy going personality, love for life and midwestern sensibility.

Skillet Pizza
One night I was at Jody's with some girlfriends, and the girls, and day turned into night...and my hungry husband stopped by to find us polishing off some wine. Jody whipped out a skillet and he looked at me as if to say "is she going to cook for me?" I didn't know, but she put the skillet over the stove and got it real hot. The she opened the fridge and tossed on a slice of pizza. She put the cover on it, and in less than ten minutes the pizza was hot & crispy. Microwaving old pizza makes it soggy. In the toaster or over the cheese melts all over and the bottom is still cold. The skillet method gets the crust really hot and the cover creates an oven type cooking environment to melt the cheese, ensuring an evenly reheated slice of pizza. brilliant.

Broccoli Salad

Oven Roasted Flank Steak

Thin Mint Martini
Jody was the "cookie mom" one year. I remember her garage overflowing with cookie boxes. She was cracking jokes the whole time I was filling up my trunk. I found this recipe in her honor: Combine Just Desserts Thin Mint in a 1:1 ratio with Grey Goose Vodka. Shake with crushed ice and pour into martini glass. Garnish with a thin mint cookie.


For Jody's obituary click here.