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July-August 2010 / $3.95

health&life

YOUR FIREWORKS FINDER

Tenafly’s Mira Sorvino on acting, motherhood and her U.N. work

• good-for-you global fare• healthy desserts• what goes on behind

the kitchen door

+ 11 of their fave recipes

Chefs tell all

Health watch■ Body ache: Here’s what to take■ Raising the salad bar

Cover_BHLECB.REV4 6/16/10 3:33 PM Page C1

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Suffering from “Boomeritis”?Our experts have the antidote.

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Reserve your tickets today!www.BergenHealthandLife.com/Bergenfest

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To book exhibit space at this event, please contactWilkie Bushby, Group Publisher

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P R E S E N T E D B Y

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July-August 2010

Editor’s letter

Bergen buzz· Epicurean instruction · The slice is right ·Winner’s circle · Tasty plates aplenty · Puppy love· Arming your inner chef · Rockin’ rollers · ‘WhatI’m listening to ...’ · Sparkling extravaganzas

Flash Captured moments around the county

Health watch· Pain-reliever rundown · Raising the salad bar

Glorious foodPod squad Foodies aplenty have declared their lovefor edamame, an increasingly popular bean that packsa hefty nutritional punch.

Bergen gourmetA healthy curiosity Hearty vegetarian fare offerstasty satisfaction at Su Healthy Cuisine in Edgewater.

Where to eat Your Bergen County dining guide

Be there! Local events you won’t want to miss

End notesA chat with … Ellen Postolowski This Mahwah resident, personal chef and new author,44, dishes on cooking for the family of NBA starJason Kidd.

World’s fareFour premier local chefs, each specializing in a different ethnic cuisine, take us step-by-step through their favorite healthy recipes.

Just dessertsThese tasty recipes from a trio of local chefs willsatisfy your sweet tooth without derailing your diet.

Culinary confidential Peek behind the scenes as a top local restaurantprepares for its Friday-night crowd.

At home / Tasty spacesA local designer gives his Park Ridge restaurant alook that befits its acclaimed cuisine.

Spotlight / Mira, MiraHow does Tenafly actress Mira Sorvino see herself?Not just as an actress, but as an activist and a dedicated mom

Escapes / Paradise, twice2 jaunts to refresh body, mind and spirit: Colorado’s rugged vistas and the blissful beaches of Grand Cayman

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Contents

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62

64

Features Departments

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COVER IMAGE: CHRISTOPHER BARTH

50

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Soothe Your Body, Relax Your Mind, Revitalize Your Health.For thousands of years hydrotherapy has been used to promote and restore good health. You can get the ultimate low-impact workout in the weightlessness of your own pool. Relax in the soothing massage of your private spa and enjoy daydreaming by a cascading waterfall or picturesque grotto in your own backyard.

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IF THIS ISSUE DOESN’T MAKE YOU HUNGRY,it’s not for lack of trying. This, you see, is our annual“Taste of Bergen” issue, for which it’s our duty (OK, it’salso our pleasure) to tempt your palate with irresistibleculinary delights. Just flip a few pages—doesn’t it sud-denly seem that dinnertime is about due?

This year we took it up a notch, making sure toseek out foods that were as healthy as they were enticing.In “World’s Fare” on page 36, for example, you’ll findrecipes for scrumptious, nutritionally sound dishes fromoutstanding local eateries representing four cuisines(Italian, French, Asian and Greek)—meals you may haveenjoyed while dining out but hesitated to try making athome. “Raising the Salad Bar” on page 28 offers fourBergen restaurant chefs’ secrets for salads that are notjust crunchy, tasty and good for you, but fun and a littledifferent too. Then, in “Just Desserts” on page 38, wesolicit chefs’ expertise once more for end-of-meal treatsthat defy the odds, keeping your waistline happy whilemaking your taste buds delirious.

Ever wonder just what happens behind the scenesat your favorite restaurant after the waiter takes your order?On page 40, we go sleuthing on a busy Friday night for aglimpse of this secret world at Ramsey’s much-praisedCafé Panache. We also visit Esty Street in Park Ridge,where a new designer-owner recently cooked up a deli-cious redo to make sure the look of the place was worthyof the food it serves. (Read about it on page 44.)

So are we only about eating this month? I wouldn’tsay that. After all, you’ll find nary a meal discussed in ourconversation with Tenafly actress Mira Sorvino, page 46.And the agenda for Escapes, page 50, is simply to presenttwo very different getaways that revitalize the body andsoothe the spirit: one in rugged southwest Colorado, theother in the pure azure Caribbean.

See—we’re not obsessed! Now, if you’ll excuse me,I believe it’s time to fix myself anice, healthy snack ....

Food, glorious food

Editor’s LETTER

RITA GUARNAEditor in Chief

EdLetter_BG_0510_v3.jcREV 6/16/10 9:05 AM Page 8

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®

009_BGHL_JULY10.indd 9 6/15/10 1:42:25 PM

editor in chief

RITA GUARNA

art director

SARAH LECKIE

senior editor

TIMOTHY KELLEY

managing editor

JENNIFER RYAN

assistant editor

KRISTIN COLELLA

editorial interns

JENNY CONNELL

DIANE SZULECKI

PUBLISHED BY

WAINSCOT MEDIA

chairman

CARROLL V. DOWDEN

president

MARK DOWDEN

executive vice president,

publishing director

DEBORAH JONES BARROW

vice presidents

AMY DOWDEN

NIGEL EDELSHAIN

RITA GUARNA

SHANNON STEITZ

editorial contributions:

The editors invite letters, article ideas

and other contributions from read-

ers. Please write to Editor, Bergen

Health & Life, 110 Summit Avenue,

Montvale, NJ 07645; telephone 201-

571-7003; fax 201-782-5319; e-mail

editor@wainscotmedia.com. Any man-

uscript or artwork should be accompa-

nied by a self-addressed envelope

bearing adequate return postage. The

magazine is not responsible for the

return or loss of submissions.

J U L Y - A U G U S T 2 0 1 0

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From day one, she’s received five-star treatment.

866.980.3462 / englewoodhospital.com

Englewood Hospital and Medical Center recently achieved the HealthGrades Maternity Care Excellence Award™ for the fifth consecutive year. So even though it’s been a long nine months, tonight she can rest easy – and so can her parents.

Englewood Hospital and Medical Center recently achieved the HealthGrades Maternity Care Excellence Awardthe fifth consecutive year. So even though it’s been a long nine months, tonight she can rest easy – and so can her parents.

Englewood Hospital and Medical Center recently achieved the HealthGrades Maternity Care Excellence Awardthe fifth consecutive year. So even though it’s been a long nine months, tonight she can rest easy – and so can her parents.

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group publisherWILKIE F. BUSHBY

executive vice president, publishing director

DEBORAH JONES BARROW

regional advertising directorDOUG BARKER

regional advertising managerVIVIENNE ROLLINS

senior account executiveJANICE PREDONZANI

senior account managerLAURA DOWDEN

account executiveMARY MASCIALE

director, internet & new media

NIGEL EDELSHAIN

web editorsANNMARIE MARANOJESSICA SOLLOWAY

internet internsALYSSA JAFFEMARC PHILLIPS

director of production CHRISTINE HAMEL

production assistant JULIA NIEDZWIECKI

production intern HAYLEY FOX

marketing managerKIRSTEN HAACK

sales & marketing coordinatorELIZABETH MEE

senior art director, agency services

KIJOO KIM

director of advertising servicesTHOMAS RAGUSA

circulation director LAUREN MENA

advertising inquiries: Please contact Wilkie Bushby at 201-571-2220or wilkie.bushby@wainscotmedia.com.

subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, pleasewrite to Bergen Health & Life, CirculationDepartment, PO Box 1788, Land O Lakes, FL34639; telephone 813-996-6579; e-mail lau-ren.mena@ wainscot media.com.

Bergen Health & Lifeis published 8 times a year by WainscotMedia, 110 Summit Avenue, Montvale, NewJersey 07645. This is Volume 10, Issue 5.©2010 by Wainscot Media LLC. All rightsreserved. Subscriptions in U.S.: $14.00 for oneyear. Single copies: $3.95. Material containedherein is intended for informational purposesonly. If you have medical concerns, seek theguidance of a healthcare professional.

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The Very Best is around The Corner

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MINUTES FROM MAHWAH!

EXIT 14B, NY THRUWAY

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Bergen BUZZY O U R G U I D E T O L O C A L T R E N D S , T R E A S U R E S , P E O P L E & W E L L - K E P T S E C R E T S

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There’s red pizza and white pizza. But “green” pizza is the specialty at Ridgewood’s PIZZA FUSION (201-445-9010,

www.pizzafusion.com). Nestled on Godwin Avenue,the eatery is certified by LEED (Leadership

in Energy and Environmental Design) andkeeps the earth in mind with every slice,

serving pizzas and other fare made in-house with 80 percent organicingredients. Decked out with eco-friendly touches such as recycled barn

wood tables, zero-VOC paint and com-pact fluorescent light bulbs, the restaurant

offers waiter service or local delivery withenergy-efficient Smart Cars.

“Anything that’s not organic is all-natural, and we alsooffer gluten-free and vegan options,” says General ManagerByron Roberts, adding that all meats are certified humane andpreservative and hormone free. “We’ve gotten a huge responsefrom the community—people really like that we care about whatwe put into our food.”

About that food—available in small (6-inch by 9-inch) orlarge (9-inch by 18-inch) sizes, the oval-shaped pies are madewith organic white or all-natural multigrain crust, organic sauceand your choice of toppings, from aged Parmesan to artichokesto pan-roasted steak. An added incentive to come back for

more? The restaurant credits customers 25 cents for everypizza box they return.

Epicurean INSTRUCTION

THE SLICEIS RIGHT

How often can you claim a swanky night out as

“educational”? With pros leading you through vari-

etals galore, these wine and food events make the

grade; just be sure to reserve a spot in advance:

Enjoy plentiful sips and great food to boot

at the four-course wine dinners at The Park Steak-

house in Park Ridge (201-930-1300, www.thepark

steakhouse.com), hosted quarterly. The next

event (Wednesday, July 14, 7 p.m. to 10 p.m.)

features shrimp cocktail, Caesar salad, dry-aged

Porterhouse steaks and more, plus red wines and

single-malt Scotches ($75 per person, plus gratuity).

Known for its exotic décor and creative

New American fare, Chakra in Paramus (201-556-

1530, www.chakrarestaurant.com) hosts wine edu-

cation dinners monthly on Monday nights at 6 p.m.

($65 to $85 per person). Each dinner spotlights a

well-known vineyard and includes a glass of wine

with each course; guest speakers provide infor-

mation and answer questions.

You can test your palate with a blind

tasting at Park & Orchard in East

Rutherford (201-939-9292, www.parkand

orchard.com), in which guests sample 16

wines sans price or label information.

Palate cleansers such as bread and cheese

are provided; some tastings also include

dinner. The caveat: You’ll have to wait until

fall, as events are held September through May

only. (Prices start at $50 per person; call

for dates.)

WINNER’S

CIRCLE

Congratulations to

Terry L. Davis of Park Ridge,

who won tickets to an off-

Broadway show for voting

in our Cover Girl 2010

contest. Enjoy!

Buzz_BG_510_v5.jcREV 6/15/10 2:09 PM Page 15

1 8 / J U L Y - A U G U S T 2 0 1 0

Bergen BUZZ

Mom always told you to share. What betterway than with a table full of flavorful dishes?Tapas—small plates of hot or cold appetiz-ers, designed for sharing and available inendless tantalizing varieties—are perfectwhen paired with fruity libations and livelyconversation. But where to get them inBergen? At TAPAS DE ESPAÑA inEnglewood (201-569-9999), you’ll find awhopping 40-plus options on the extensivetapas menu. Cheese lovers will adore thetablas de quesos platter, with manchego,cabrales and tetilla cheese, while meat fanscan savor the albondiguillas estofadas (beefmeatballs stewed in brandy sauce).

Spanish fare reigns at SEGOVIARESTAURANT in Moonachie (201-641-4266, www.segoviarestaurant.com).Favorites tapas include oysters onthe half shell, marinated pork cubesand grilled Spanish sausage.

Enjoy more than a dozentypes of tapas at the hip BLEND inRidgewood (201-447-4343, www.blendbar.com). From rum shrimp to Kobebeef sliders to Serrano ham crostinis,creative offerings abound—and godown extra easy with a signaturecocktail, such as the “BergenLuxury” (Grey Goose, Chambord,pineapple juice and champagne).

Ashley Taylor Smith,Montvale, teacher

Tucker, golden retriever, 5

months

How we met: “I like to joke

that I didn’t choose Tucker—

he chose me. After I found a

breeder in Millburn with a litter

of 13 golden retrievers, my fam-

ily and I went there in person

to pick out a puppy. Tucker was

the first one to run up to me, lick my face and follow

me around.”

Study up, Pup: “Tucker is very laid-back, friendly and well-

trained. He is now preparing to pass a state test so he can visit

children with cancer in hospitals.”

Foraged fare: “Sometimes I think acorns and dandelions are

Tucker’s two main food groups in the summer! He also likes to

sneak into my neighbors’ backyard and eat their bird food.”

PUPPY LOVE

“Rare, even quirky”—that’s how owner Ron Eisenberg describes some of

the objects lining the aisles at CHEF CENTRAL (201-576-0100, www.chef

central.com), his 15,000-square-foot Paramus megastore. “Along with all

the cooking basics, we have items such as 80-quart stockpots, unusually

sized tart pans and pastry tips, and high-end European espresso mak-

ers,” he adds.

Indeed, the emporium is stocked with gizmos and gadgets

aplenty, and it’s the shop’s more unusual offerings that draw

aspiring chefs from near and far.

“They have appliances and tools you just don’t

find in a typical culinary shop—plus great sauces, olive

oils and marinades,” says Woodcliff Lake resident

Stephanie Laub. “It appeals to both the chef and the

foodie inside me.”

Hot items this summer include a “flash chill”

iced-tea maker set from Takeya ($39.99); a collapsible

salad spinner from Progressive International ($29.99);

and the Big Green Egg ceramic kamado-style smoker

and grill (from $549.99).

Need to sharpen your skills? Take a class at the

on-site cooking school, taught by Culinary Institute of

America–trained chefs. Offerings include sushi making,

Italian cooking and home canning. And don’t forget

to stop by for free book signings and chef demos.

“We’ve hosted some big names, like Bobby Flay,

Lidia Bastianich and Mario Batali,” says Eisenberg.

Arming your inner chef

Tasty plates aplenty

Buzz_BG_510_v5.jcREV 6/15/10 2:09 PM Page 16

VALLEYFACTS

CARDIAC SURGERY

Valley’s cardiac surgery program, led by Director Alex Zapolanski, M.D., has been honored five times by The Society of Thoracic Surgeons with the highest possible recognition for quality and clinical excellence. Only 12 percent of cardiac surgery programs nationwide qualify for this distinction. Valley has also been recognized by HealthGrades as being in the top 10 percent in the nation for cardiac care. Valley surgeons specialize in the treatment and management of thoracic aortic diseases, including aortic dissections. Valley’s Thoracic Aneurysm Management Program identifies patients at risk for this condition, provides a variety of effective treatments, and offers ongoing medical supervision. For more information on Valley’s cardiac surgery team and the treatments and procedures they perform, including Vincent’s full story, please visit www.ValleyHealth.com or call 201-447-8377.

There is nothing that makes me more proud than singing the national anthem before a Jackals game at Yogi Berra Stadium. But earlier this year, I was afraid I’d never hear the cry of “Play Ball” again. I was having a little stomach discomfort at work, but when my left leg went numb, I knew something was terribly wrong. I was rushed by ambulance to The Valley Hospital in Ridgewood, New Jersey, where they quickly diagnosed an aortic dissection – a serious tear in my aorta. I needed emergency surgery. However, just as I was being wheeled into the operating room, the tear ruptured and my heart stopped. Immediately, my surgeon opened my chest and massaged my heart. Within seconds it was beating. A four-inch section of my aorta was replaced with a synthetic graft. In less than an hour I had gone from work – to a stopped heart – to successful open-heart surgery that saved my life. I now have a second chance at life, all because of the skill, expertise, and speed of the doctors and staff at Valley. To them, it wasn’t just about getting me back on the field – it was about filling my heart once again with pride.

Vincent Porta, Jackals National Anthem Singer

At Valley, success was about filling my was about filling my heart

At Valley, success “

pride”with . was about filling my

pridewithonce again

019_BGHL_JULY10.indd 9 6/11/10 11:51:31 AM

2 0 / J U L Y - A U G U S T 2 0 1 0

Consider them north Jersey’stoughest all-girl athletic league:THE GARDEN STATEROLLERGIRLS (www.gardenstaterollergirls.com) are war-riors on wheels. Their craft?Roller derby—a sportplayed in exciting matchescalled “bouts” on traditionalquad roller skates.

“It’s a very fast-pacedcontact sport, so it’s great forfans of hockey and rugby,” saysleague vice president MonikaSmyczek—known on-track as

Kitty von Karnage (her teammates include Lady Vengeance andBelle N. Somebashin’). “It’s also one of the only sports that hasthe players on offense and defense at the same time.”

The 40-member league is made up of two teams: theIronbound Maidens and the Brick City Bruisers, who competeagainst each other and face off against teams from other states.Smyczek, a manager at a software company (other team mem-bers include a guidance counselor, an electrician and a nonprofitexec), calls the Rollergirls “serious athletes” who are invested intheir sport—never mind those bruises and falls. Smyczek sayswatching a bout is fun for everyone: “It’s very family-friendly. Weencourage people to bring their kids—and their grandparents.”

Burning to see them? All of the Rollergirls’ home gamesare played at the Inline Skating Club of America in Wallington;tickets range from $10 to $12. Upcoming events include anintraleague bout on August 14 and a doubleheader on September25 (Maidens vs. Toronto and Bruisers vs. Central Massachusetts).

“For me, music helps set the mood to be creative while

cooking,” says Aret Cakir, chef-owner of Martini Grill in

Wood-Ridge. “Selecting the right music

to play in the restaurant is also crucial

to enhancing our customers’ experi-

ence while dining on an excellent

meal.” Here are some of Chef

Cakir’s favorite songs to both

share with patrons and enjoy behind

the scenes:

1. “BAILA ME,” Gipsy Kings, from The Best of

the Gipsy Kings

2. “THEME FROM NEW YORK, NEW YORK,” Frank

Sinatra, from Nothing But the Best

3. “ALWAYS ON MY MIND,” Michael Bublé, from

Call Me Irresponsible

4. “PARADISE,” Kenny G, from Paradise

5. “DON’T KNOW WHY,” Norah Jones, from

Come Away With Me

6. “HALLELUJAH,” k.d. lang, from Recollection

7. “FLY ME TO THE MOON,” Diana Krall, from

The Very Best of Diana Krall

8. “SEA OF HEARTBREAK,” Rosanne Cash featuring

Bruce Springsteen, from The List

9. “HAVE I TOLD YOU LATELY,” Rod Stewart, from

The Definitive Rod Stewart

10. “HOTEL CALIFORNIA,” Eagles, from Eagles

Greatest Hits, Vol. 2

‘What I’m listening to …’

Bergen BUZZ

Rockin’ rollers

Celebrate Fourth of July with a bang at these fireworks displays around the county:

• On July 1, watch colorful lights explode over the Hudson River with the George

Washington Bridge as a backdrop at Veterans Field in Edgewater (201-943-

1700, www.edgewaternj.org), a free event at 9 p.m.

• Also on July 1 at 9 p.m., catch the show at Depken Field in Hasbrouck

Heights (201-288-0195, www.hasbrouck-heights.nj.us; $3 presale; $5 at

gate; free for kids under 5). Only blankets are allowed on the field.

• On July 4 proper, head to Foschini Park in Hackensack (201-646-

8042, www.hackensack.org) for free fireworks around 9:15 p.m.

• Hit Ridgewood’s 100th Fourth of July celebration (201-670-5500, www.

ridgewoodjuly4th.org) on July 5 at Veterans Field ($10 at gate; $5 presale); fire-

works start at dark; gates open at 6:30 p.m. for performances by twirlers, bands and more!

Sparkling extravaganzas

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Buzz_BG_510_v5.jcREV 6/15/10 2:10 PM Page 17

C O N V E N I E N T E V E N I N G & W E E K E N D H O U R S

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Don’t let someone else make the decision for you.You’re entitled to go to an imaging facility with the best medical equipment and Board Certifi ed Radiologists on staff. Choose a Progressive Health, LLC facility for accurate diagnosis to ensure the medical outcome. Plus we accept all health insurance plans.

To Schedule an Appointment or Find Out More

www.ProgressiveHealthLLC.com877-674-3678

401 Medical ImagingProgressive Open MRI of Hackensack

Medical Imaging, PA

021_BGHL_JULY10.indd 9 6/11/10 10:59:44 AM

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FLASHIT WAS AN ELEGANT EVENING AT MANHAT-tan’s Pier Sixty as Englewood Hospital and MedicalCenter hosted its 2010 black-tie gala, celebrating thefifth anniversary of The Russell and Angelica BerrieCenter for Humanistic Care. In addition to food andcocktails, more than 400 guests were treated to a livejazz performance. Proceeds will benefit a variety ofprograms and services at the medical center. At theKnickerbocker Country Club in Tenafly, meanwhile,MarbleJam Kids held its second annual “Golf forAutism” outing. Funds raised will help the group in itsmission to serve children with autism spectrum disor-ders. Finally, The Foundation at Bergen RegionalMedical Center held a golf and tennis classic at theEdgewood Country Club in River Vale.

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Think you belong in Flash? Send

photos from your gala or charity

event to Bergen Health & Life,

att: Flash editor, 110 Summit

Avenue, Montvale, NJ 07645; or

e-mail editor@wainscotmedia.com.

Include your contact informa-

tion, a short event description

and names of all who appear.

(Submissions are not guaran-

teed to be published and must

meet the following image specs:

4x6 color prints or 300 dpi jpg,

tif or eps files. Prints must be

accompanied by an SASE in

order to be returned.)

ENGLEWOOD HOSPITALAND MEDICAL CENTERGALA1. Kevin and Andi Wolfer,

Merri and Douglas A. Duchak

2. Frank Forte, M.D.

3. Jay C. and Beth Nadel

MARBLEJAM GOLF FOR AUTISM4. Gregg Paster and

Christian Hudson

5. Johan Bager

6. Salvatore DeGrotta, Frank Del Grosso and Chris Cangemi

BERGEN REGIONALMEDICAL CENTER GOLF& TENNIS CLASSIC7. Jeff Bienstock, M.D., and

Marie Bianchini

8. Robert Sweeting, M.D., and Tracie Cooper

9. Grace Vickerie; Michael Nevins, M.D.; and Connie Magdangal

Flash_BG_510.v5.jcREV 6/15/10 2:11 PM Page 12

Scott A. Spiro, MD, FACSwww.drspiro.com

973-736-5907101 Old Short Hills Road, Suite 510, West Orange, NJ

Spiro Plastic Surgery, LLC specializes in aesthetic surgery of the breast, body, face

and breast reconstruction as well as non-surgical rejuvenation with a variety

of cosmetic fillers and Botox®.

Learn about the numerous applications of Fat Grafting at

www.drspiro.com.

Spiro Plastic Surgery, LLC features Regeneration, The Medical Spa which offers

a variety of skin care services.

www.drspiro.com … seeing is believing!

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The leaders in Robotic ProstatectomiesVincent Lanteri, MD, FACS • Michael Esposito, MD, FACS • Mutahar Ahmed, MD, FACS • Gregory G. Lovallo, MD

Maywood - 255 W. Spring Valley Avenue, Maywood 201-487-8866Monmouth Medical Center - 255 Third Avenue, Long Branch 732-403-5506

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This is one of the mostadvanced instruments in the fight

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These are the award winning surgeons you can trust to use it.For close to a decade the doctors of New Jersey Center for Prostate Cancer& Urology have been saving lives with state-of-the-art robotic prostatectomies.This procedure can result in less pain, a shorter hospital stay, a reduced riskof incontinence and an increased likelihood of post-operative erectile functionwhen performed by an experienced surgeon.Pioneers in the tri-state area of this remarkable minimally invasive procedure,our doctors have performed over 2,500 successful robotic prostatectomies witha zero percent mortality rate and are increasing that number by 8-10 per week.More experience makes for better outcomes.Call today if prostate cancer has impacted your lives.

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There is no such thing as a routine mammogram.

And nothing routine about the way you’ll be cared for.

Nyack Hospital. We care more about what matters most.

“The breast team never forgets I’m a person, not a diagnosis.” – Donna

To learn more about Donna’s story go to nyackhospital.org/DonnasStory

At The Breast Center, our expert medical team will provide you with care that is anything but routine. We focus on your individual case, providing a treatment plan specific to your needs with a goal of returning you to your daily life as quickly as possible.

845.348.8551 | nyackhospital.org

NYK10115_BreastAd_BergenHealthLife_001.indd 1 3/22/10 10:06 AM026_BGHL_JULY10.indd 2 6/15/10 1:42:07 PM

HEALTH WATCHb y D a v i d L e v i n e

Pain-reliever RUNDOWN

ACETAMINOPHENACETYLSALICYLICACID (ASPIRIN)

IBUPROFEN NAPROXEN

BRAND NAMES Tylenol Bayer, St. Joseph Advil, Motrin, Nuprin Aleve

HOW ITWORKS

Acetaminophen blocks pain messages to the brain.

These nonsteroidal anti-inflammatory drugs (NSAID) block hormone-like substances called prostaglandins that cause pain by irritating nerve endings.

USED MOSTLY FOR:

• headaches• muscle aches• toothaches• back pain• arthritis• fever

• mild to moderate pain• cardiovascular

protection (check with your doctor)

• headaches • toothaches• back pain • menstrual pain • minor injury

• arthritis and joint pain• menstrual pain

MAY BE AGOODCHOICE IFYOU:

• are allergic to aspirin• have stomach or

intestinal problems

• want to preventcardiovascular disease

• want to cut your risk of Parkinson’s disease

• have muscle achesfrom sports activities

• prefer to take fewerpills

RELIEVESSWELLING? No Yes Yes Yes

DON’T TAKE IF YOU:

• have kidney or liver disease

• consume three or more alcoholic drinks daily

• also take anotherproduct with acetaminophen

• are under 16

• have kidney or liver disease• have heart disease• have a blood disorder• take a blood-thinning medicine

• are pregnant (except on doctor’s orders)• are allergic to aspirin or other pain relievers• have inflammatory bowel disease or experience stomach or intestinal bleeding

TELL YOURDOCTOR IFYOU’RE ALSOTAKING:

• other cough, cold, pain or allergy medications

• antidepressants• blood thinners• other salicylates• other NSAID

medications

• antidepressants• ACE inhibitors• blood thinners• lithium• diuretics• steroids• other over-the-counter cough, cold

or pain medications

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FIRST, THE GOOD NEWS: ALL FOUR OF THEmost popular over-the-counter products—that’s aceta-minophen, acetylsalicylic acid (aspirin), ibuprofen andnaproxen—are largely safe, effective and economical,rarely causing side effects. In addition to relieving pain, all

four also reduce fever. So ... what’s the difference? In mostcases it’s simply a matter of preference. But as the Foodand Drug Administration pointed out when it called forlabel warnings on these products last year, no medicineis risk-free. Here’s a quick primer on how these differ.

B E R G E N H E A L T H & L I F E / 2 7

IS THE ONE YOU’RE TAKING RIGHT FOR YOU?

Painmeds_BG_0510_v6.SLrev3 6/16/10 12:43 PM Page 60

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b y J e n n y H i g g o n sHEALTH WATCH

FOUR BERGEN CHEFS SHARE GOOD-FOR-YOU RECIPES

THAT TASTE EVEN BETTER

If “open bag, add dressing”

sounds like your usual salad

prep, it’s time to turn over a

new leaf. With summer in full

swing and fresh produce at its

peak, now is the perfect time to

set your standards a bit higher.

For expert guidance, Bergen

Health & Life asked chefs from

four local restaurants to pro-

vide recipes for salads that are

healthy and inventive. Here’s

how to add some green to

every meal:

RAISINGthe salad bar

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CHEF NELSON MARTINEZChakra, Paramus

BABY LETTUCES WITHAVOCADO, CUCUMBER

AND CARROT-GINGER DRESSING

SERVES 4

1 avocado1⁄4 European cucumberA mix of baby greens, preferably butter lettuce,

Lola Rosa lettuce and watercress

FOR THE DRESSING:1 carrot1 small piece (about 1 ounce) of ginger1⁄2 cup rice wine vinegar1 tablespoon honey1 tablespoon soy sauce1 cup olive oil

• Cut avocado and cucumber into thin slices; fan along the bottom of plates.• For the dressing, puree carrot, ginger and vinegarin a food processor. Add first the honey and soysauce, then the olive oil.• Place the greens in a separate mixing bowl and drizzle with dressing; place on top of avocadoand cucumbers. c o n t i n u e d

Salad_BG_0510_REV 6/16/10 9:33 AM Page 17

CHEF ABEL QUINTUNA Paulie’s Restaurant, ClosterRUSTIC GREEK SALAD

SERVES 4

6 large tomatoes, cut into quarters

1 large cucumber, skinned and cut into 1⁄2-inch slices

3 green peppers, sliced thin

2 red onions, sliced thin

1 cup pepperoncini

11⁄2 cups colossal Kalamata olives (not pitted)1⁄4 cup fresh oregano, plus more to taste

Pinch of salt

Fresh-ground pepper to taste

Extra virgin olive oil to taste

Red wine vinegar to taste

12 ounces feta cheese

3 whole-wheat pitas, each cut into eight slices

• Wash vegetables, cut and place in a bowl.

• Add oregano, salt and fresh-ground pepper.

• Toss with extra virgin olive oil and red wine vinegar.

• Place feta cheese over salad, sprinkle with oregano

and drizzle extra virgin olive oil.

• Serve with oregano- and extra virgin olive oil–rubbed

whole-wheat pita bread.

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Salad_BG_0510_REV 6/16/10 9:34 AM Page 18

SERVES 4

• Toss together all salad ingredients.• For the dressing, combine tomatoes, cilantro andgarlic in a food processor, then place in a bowl.• Add cider vinegar, lime juice and honey and whiskuntil combined. Slowly add olive oil while continuingto whisk.

3 cups baby spinach6 cups Mesclun4 cups baby red

leaf lettuce1 cup blanched

pea pods1⁄2 cup blanched

broccoli florets1⁄2 cup diced mango1⁄2 cup blueberries1⁄4 cup whole almonds

FOR THE DRESSING:2 ripe tomatoes,

chopped1⁄2 tablespoon cilantro1 clove garlic1⁄2 cup cider vinegar1⁄2 cup lime juice1⁄4 tablespoons honey1 cup olive oil

CHEF LINDA DICKSTEIN Andiamo Restaurant, Haworth

ANDIAMO HEALTHY DELIGHT SUMMER SALAD

c o n t i n u e d

Salad_BG_0510_REV 6/16/10 9:34 AM Page 19

OWNER ANDY HAJIYEROU The Crow’s Nest, Hackensack

SEAFOOD SALAD

SERVES 4

1 cup calamari rings, gently poached11⁄4 pounds lobster, steamed and chopped1 cup octopus, boiled and chopped1 cup shrimp, gently poached1⁄2 cup each of red, yellow and green bell

peppers, thinly sliced1⁄2 cup red onion, thinly sliced1⁄2 cup fresh cilantro, coarsely chopped

FOR THE GREEK-STYLE VINAIGRETTE DRESSING:1⁄4 cup extra virgin olive oil1⁄4 cup red wine vinegarJuice of 2 lemons1⁄2 teaspoon red pepper flakes1 teaspoon dried oreganoSalt and pepper to taste

• Combine seafood, peppers, onion andcilantro in a bowl.• For the dressing, slowly whisk the oil intothe vinegar to combine fully.• Add lemon juice. Then add red pepperflakes, oregano, salt and black pepper.• Pour dressing onto the salad and gently toss.

TIPS:• When poaching the calamari, season theliquid with salt, pepper and fresh lemon juice.• Cook shrimp until they turn pink and form a“C” shape, then immediately cover in ice.• Before cooking the octopus, tenderize witha mixture of vinegar and boiling water.

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Salad_BG_0510_REV 6/16/10 9:34 AM Page 20

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Find out how good you are at sleuthing out salad saboteurs—justput the following dressings in order from the highest in calories tothe lowest. (When calories were the same, we used fat and saturatedfat content to determine the ranking). Hint: Not all the worstoffenders are creamy, “natural” doesn’t necessarily equal healthy,and “lite” is a relative term!

__Ken’s Steak House Dressing Chef’s ReserveBlue Cheese With Gorgonzola

__Annie’s Naturals Goddess Dressing

__Wishbone Fat-Free Italian

__Olde Cape Cod All-Natural Lemon MintVinaigrette With Green Tea

__Maple Grove Farms of Vermont Fat-FreeCranberry Vinaigrette

__Ken’s Steak House Dressing Healthy OptionsHoney Dijon

__Newman’s Own Olive Oil & Vinegar

__Kraft Ranch

__Kraft Light Ranch

__Wishbone Balsamic Vinaigrette

__Newman’s Own Low-Fat Sesame Ginger

__Kraft Light Asian Toasted Sesame

__Newman’s Own Creamy Caesar

__Ken’s Steak House Dressing Lite RaspberryWalnut Vinaigrette

__Ken’s Steak House Lite Accents RaspberryWalnut Vinaigrette spray

__Hidden Valley Farmhouse Originals HickoryBacon & Onion

__Annie’s Naturals Organic Balsamic

__Kraft Light Sicilian Roasted Garlic

__Brianna’s Home Style Chipotle Cheddar

__Maple Grove Farms of Vermont Fat-Free Greek

__Annie’s Naturals Lite Gingerly

1. Newman’s Own Creamy Caesar: 170 calories (18 grams fat, 3 grams saturated fat)

2. Newman’s Own Olive Oil & Vinegar: 150 calories (16 grams fat, 2.5 grams

saturated fat)

3. Ken’s Steak House Dressing Chef’s Reserve Blue Cheese With Gorgonzola:

140 calories (15 grams fat, 2.5 grams saturated fat)

4. Kraft Ranch: 120 calories (12 grams fat, 2 grams saturated fat)

5. Annie’s Naturals Goddess Dressing: 120 calories (12 grams fat, 1 gram saturat-

ed fat)

6. Hidden Valley Farmhouse Originals Hickory Bacon & Onion:110 calories (12

grams fat, 2 grams saturated fat)

7. Brianna’s Home Style Chipotle Cheddar:110 calories (11 grams fat, 1 gram

saturated fat)

8. Annie’s Naturals Organic Balsamic:100 calories (10 grams fat, 1 gram

saturated fat)

9. Olde Cape Cod All-Natural Lemon Mint Vinaigrette With Green Tea:

90 calories (8 grams fat, 1.5 grams saturated fat)

10.(tie)•Ken’s Steak House Dressing Lite Raspberry Walnut Vinaigrette:

80 calories (6 grams fat, 1 gram saturated fat)

•Kraft Light Ranch:80 calories (6 grams fat, 1 gram saturated fat)

12. Ken’s Steak House Dressing Healthy Options Honey Dijon: 70 calories (4

grams fat, 0.5 grams saturated fat)

13. Wishbone Balsamic Vinaigrette: 60 calories (5 grams fat, 0.5 grams

saturated fat)

14. Ken’s Steak House Lite Accents Raspberry Walnut Vinaigrette spray:

55 calories (2 grams fat, 0 grams saturated fat)

15. Kraft Light Asian Toasted Sesame: 50 calories (2.5 grams fat, 0 grams satu-

rated fat)

16. Annie’s Naturals Lite Gingerly:40 calories (3 grams fat, 0 grams saturated fat)

17. Newman’s Own Low-Fat Sesame Ginger:35 calories (1.5 gram fat, 0 grams

saturated fat)

18. Kraft Light Sicilian Roasted Garlic:35 calories (1 gram fat, 0 grams saturated fat)

19. Maple Grove Farms of Vermont Fat-Free Cranberry Vinaigrette:20 calories

(0 grams fat, 0 grams saturated fat)

20.(tie) • Maple Grove Farms of Vermont Fat-Free Greek:15 calories (0 grams

fat, 0 grams saturated fat)

• Wishbone Fat-Free Italian: 15 calories (0

grams fat, 0 grams saturated fat)

Are you a SAVVY DRESSER?

B E R G E N H E A L T H & L I F E / 3 3

HEALTH WATCH

ANSWERS(all nutritional information is

for a 2-tablesoon serving):

Salad2_BG_0510_REV2 6/16/10 11:38 AM Page 60

Wholesome American cuisine, with a sprinkling of Italian and Greek specialty dishes, is the

name of the game at Fairmount Eats. Innovative salads, wraps, seafood and homemade

soups are all readily available for the health conscious. In addition, customers rave about

the freshness of the ingredients, friendly European atmosphere, generous portions and

great service at reasonable prices. The restaurant is open for breakfast, lunch and dinner

and offers online ordering as well as free delivery with no minimum order.

641 MAIN STREET . HACKENSACK

201-489-3287 . WWW.FAIRMOUNT-EATS.COM

132 VETERANS PLAZA . DUMONT

201-384-7767

WWW.NJDININGGUIDE.COM/ILMULINO

FAIRMOUNT EATS

171 SCHRAALENBURGH ROAD . CLOSTER . 201-767-1242 . WWW.PAULIESNJ.COM

Everyone is welcome at PAULiE’S, a family-style, quality and value-driven restaurant in

Closter. When Paulie created the restaurant, he wanted to offer his guests a feast-like dining

experience whether it was with friends, family or co-workers. Their Italian-American menu

classics allow the quality of ingredients to take center stage. Everything is prepared from

scratch daily and expertly presented. Whether you’re new to PAULiE’S or a long-standing

guest, they look forward to seeing you soon.

Consistently voted one of the best

restaurants in the area, Il Mulino is a BYOB

restaurant that transcends typical Italian

fare. In addition to their signature osso

bucco and stuffed artichokes, they serve

interesting dishes such as grilled Chilean sea

bass with sundried tomatoes and asparagus

tips in an oyster mushroom, white-wine

sauce with herbs also grilled shrimp over

cannellini beans, red onions and mescalun

salad drizzled with a reduction of balsamic

vinegar—all perfect summer fare, at great

prices, in an atmosphere that feels like home.

Foodies_SS_BH0610REV3.indd 2 6/16/10 11:37:46 AM

to the area’s best restaurants

Food is always more enjoyable when served with a spectacular view, and there are few that can rival the Manhattan panorama at the Restaurants at Lincoln Harbor. For one, the Chart House literally sits at the end of a pier and serves top-of-the-catch seafood and succulent steaks prepared by renowned chefs. Houlihan’s, a casual dining establishment, sets themselves apart with their “scratch cooking”—absolutely nothing on the menu is microwaved or preassembled. And their mini desserts offer a sweet indulgence without all the guilt. Ruth Chris Steak House carefully selects and ages their signature steaks for unparalleled tenderness, and they offer a number of mouthwatering market-fresh seafood selections as well. Mediterranean dishes with fresh grilled vegetables, meats and fi sh are served at Harbor Bar & Brasserie in a dining area with wraparound windows or outdoors for stunning waterfront view. The restaurant also offers gluten-free meals.

True to their motto of “Where Good Food Meets Good People,” Gotham City Diner carries a wide range of traditional favorites such as deli and specialty sandwiches, paninis, burgers, wraps, chicken and seafood dishes as well as a most unusual salad bar. Customers order their favorite salad greens from fi ve types and then other vegetables, meat, poultry, seafood, nuts (and other “crunches”), fruit, cheese and a delicious dressing from an extensive list of over 65 ingredients—the fi nal custom-made salad is delivered to the table. The restaurants are open for breakfast, lunch and dinner, and home delivery is now available for those who just don’t have the time to get out for one of their great meals.

550 BERGEN BOULEVARD . RIDGEFIELD . 201-943-5664

39-10 BROADWAY . FAIR LAWN . 201-398-9700

WWW.GOTHAMCITYDINER.COM Chart House201-348-6628

www.chart-house.com

Houlihan’s201-863-4000

www.houlihans.com

Ruth Chris Steak House

201-863-5100www.ruthchris.com

Harbor Bar Brasserie201-348-4444

www.theharborbar.com

The Restaurants atLincoln Harbor

Weehawken

WWW.LINCOLNHARBOR.COM

S P E C I A L P R O M O T I O N

Foodies_SS_BH0610REV3.indd 3 6/16/10 11:38:08 AM

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BERGEN EATS

CHEF JOHN PILIOURASNISI ESTIATORIO, ENGLEWOOD

KEFTEDES ME TRAHANA (tiny Greek meatballs)

WITH YOGURT GARLIC APRICOT DIPMakes 115 meatballs

FOR THE MEATBALLS:

1 cup milk

11⁄2 cup trahana or bulgur wheat

2 tablespoons olive oil, plus enough to sauté meatballs

1 medium white onion, chopped

2 medium zucchini, grated

3 cloves garlic, minced1⁄2 teaspoon Aleppo chili or crushed red pepper

salt to taste (about 1 tablespoon)

pepper to taste (about 1 teaspoon)

11⁄2 pounds ground beef

11⁄4 pounds ground lamb

2 large or 3 medium eggs, lightly beaten1⁄2 cup fresh mint, chopped3⁄4 cup fresh parsley, chopped

11⁄2 cups Kefalotyri cheese, grated (or substitute Parmesan)1⁄2 to 3⁄4 cup dry bread crumbs, unseasoned

World’s fareWith an abundance of top-notch ethnic eateries mere minutes away, we

Bergenites are used to satisfying our yen for the exotic whenever it strikes. Still,

most of us are a bit more hesitant to whip up these dishes at home. But fear not:

Bergen Health & Life asked four premier local chefs, each specializing in a dif-

ferent cuisine, to take us step-by-step through one of their favorite healthy

recipes. Here’s what you need to give mealtime an international flavor:

FOR THE DIP:

2 cups Greek yogurt

8 to 10 dried apricots, finely chopped

3 garlic cloves, finely chopped

salt to taste

• Bring milk to a boil and pour over trahana. Cover and let sit

until liquid is absorbed, about 1 hour. Cool.

• Heat 2 tablespoons of olive oil in a sauté pan and sauté

onions until soft and clear, not brown. Add zucchini, then gar-

lic and chili. Cook 3 to 4 minutes. Season with salt and pepper.

Set aside to cool.

• Combine the ground meat in a stainless steel or glass bowl

and add ingredients from previous steps. Add all other ingre-

dients except bread crumbs. Mix well.

• Fold in bread crumbs a little at a time, then roll the meat into

little balls.

• Heat sauté pan with enough oil to coat pan, then fry the

meatballs until browned on all sides and cooked through.

• For the dip: Combine all ingredients in a mixing bowl and

chill for at least 1 hour. Serve with meatballs.

Greek

Global_BG_0510_v5.jcREV 6/15/10 2:36 PM Page 16

CHEF GASPARD CALOZMADELEINE’S PETIT PARIS, NORTHVALE

DUCK SALADServes 2

• Combine all dressing ingredients and whisk together.

Set aside.

• Season the duck breast with salt and pepper.

• Place the meat in a sauté pan and cook over medium heat

for 10 to 15 minutes, then let it cool on the side for about

20 minutes.

• Slice the meat in julienne, season with salt and pepper to

taste, add 3 tablespoons dressing and mix well in a bowl.

• Arrange salad on a plate, top with duck breast, garnish

with fruits and nuts.

CHEF TINA WONGTINA LOUISE, CARLSTADT

STEAMED FISH WITH GINGER AND SCALLIONS

Serves 3 to 4

2 tablespoons gingerroot

1 whole striped bass (about 11⁄2 pounds), scales removed

2 teaspoons salt

1 teaspoon white pepper

1 scallion

2 tablespoons vegetable oil

3 tablespoons soy sauce

2 teaspoons cooking sherry

• Fill a wok or large pan with 2 inches of water. Place a

steamer into the pan and allow the water to come to a boil.

• Peel the ginger and slice it into thin sticks.

• Season the fish with 1 teaspoon salt and 1⁄2 teaspoon

white pepper. Put the ginger on top of the fish.

• Once the water comes to a boil, place the fish into the

steamer and cover with the lid of the pan. Cook for 15 to

20 minutes, or until the whole fish is cooked through.

• Cut the scallion into 2-inch pieces, then cut each piece

into thin strips.

• Pour the vegetable oil into another pan on high heat.

Place the scallions, 1⁄2 teaspoon white pepper, 1 teaspoon

salt, soy sauce and cooking sherry into the pan. Cook for

1 minute.

• Take the fish out, put it on a large plate, then pour the

sauce over the fish. ■

CHEF ALDO CASCIOALDO’S ITALIAN RESTAURANT, WYCKOFF

FETTUCCINI PRIMAVERAServes 4

• In a pot, bring lightly salted water to a boil.

• Blanch the vegetables, cool and set aside.

• In a frying pan, sauté garlic in olive oil until slightly golden

and transparent.

• Add cooked vegetables to pan and toss together. Add

broth, season to taste. Set aside.

• Cook pasta in well-salted, briskly boiling water for 12 to

14 minutes.

• Drain pasta and toss with heated vegetable mixture.

Add Parmesan cheese and mix well. Serve.

FOR THE SALAD:

1 duck breast

salt and pepper to taste

Mesclun or frisee salad

2 oranges, peeled and

wedged

1 mango, peeled and sliced1⁄2 cup pecans1⁄2 cup dried cranberries

FOR THE DRESSING:

1 cup vegetable oil1⁄2 cup hazelnut oil1⁄4 cup red wine vinegar

1 tablespoon Dijon mustard

1 shallot, finely chopped

salt and pepper to taste

3⁄4 cup diced carrots 1⁄2 cup sliced mushrooms

1 cup broccoli florets

1 cup cauliflower florets

3 teaspoons fresh garlic,

chopped

4 tablespoons olive oil

1 cup chicken broth

salt and pepper to taste

1 pound fresh fettuccini1⁄2 cup Parmesan cheese

French

Italian

Asian

B E R G E N H E A L T H & L I F E / 3 7

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Desserts

b y J e n n y H i g g o n sBERGEN EATS

Want to eat healthy, but reluctant to skip dessert? Fear not—these tasty

recipes that a trio of local chefs shared with Bergen Health & Life will satisfy

your sweet tooth without derailing your diet.

CHEF CESAR SOTOMAYORVillage Green Restaurant, Ridgewood

PANNA COTTAserves 5 to 7

5 sheets of gelatin

4 cups heavy cream

1 cup granulated sugar

1 vanilla bean

2 cups buttermilk

• Soften the sheets of gelatin in cold water

for 5 to 7 minutes.

• In a saucepan, combine cream, sugar and

the vanilla bean; bring to a boil, then

remove from heat.

• Place buttermilk in a bowl. Squeeze out

the gelatin and add it to the buttermilk.

• Slowly add the hot cream mixture to

the buttermilk and stir until dissolved.

• Pour mixture into a large mold and

chill overnight.

Just

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CHEF SHOUKEYHarvest Bistro & Bar, Closter

ROASTED PEACHESSTUFFED WITH APRICOT

Serves 6

FOR THE SUGAR SYRUP:

1 pound sugar

1 pint water

1 vanilla bean

• Put the sugar in a pot on the stove with the

vanilla bean and 3⁄4 of the water. Bring to a

boil and stir (will start to “caramelize”) until

color changes to light brown.

• While stirring, add remaining water, cook

for 40 seconds and turn off heat.

FOR THE APRICOT STUFFING:

8 ounces dried apricots

1 cup sugar syrup (described above)

1 tablespoon butter 1⁄4 cup apricot brandy

Pinch of salt

Small bunch of thyme, chopped

• Heat apricots in hot water until soft,

approximately 10 minutes.

• Strain and slice the apricots, then add

remaining ingredients.

• Cook over medium heat for 5 to 6 minutes;

turn off heat and set aside.

FOR THE PEACHES:

6 peaches

1 cup sugar syrup (described above)

1 tablespoon butter

• Cut peaches in half. Remove the pit and dis-

card, then peel the peaches (save the skins).

• Place peaches into simmering water for 5

to 6 minutes.

• Remove peaches and set them into an ice

bath (a large bowl with water and ice).

• In a pan on medium heat, add sugar syrup

and butter.

• Rest the peaches in the saucepan and cook

for 3 to 4 minutes. Remove and place the

peaches in a hotel pan covered with alu-

minum foil.

FOR THE PEACH SAUCE:

Skins of 6 peaches

2 cups peach Schnapps or peach juice

• On low heat, cook the Schnapps/juice and

skins over low heat until the mixture begins

to boil.

• Once it reaches a boil, turn off the burner,

blend the mixture with a hand blender and

strain.

PLATING:

• On a plate, place half of a peach and fill

with 1 tablespoon apricot filling. Cover with

the other peach half.

• Drizzle with 2 tablespoons peach sauce.

Serve with a scoop of vanilla ice cream.

CHEF HANS EGGSaddle River Inn, Saddle River

STRAWBERRY SORBETServes 6 to 8

1 cup simple syrup (described below)

2 pints ripe strawberries

2 tablespoons Grand Marnier

• To make the simple syrup, combine

equal amounts water and sugar in a

heavy-bottomed saucepan and bring

to a boil over medium heat. Allow all

sugar crystals to dissolve completely.

Remove from heat and let cool.

• Puree the strawberries using a food

processor or blender.

• Add the simple syrup and Grand

Marnier and blend until well com-

bined.

• In an ice-cream maker, spin the mix-

ture according machine’s directions

until smooth and creamy. (If you do

not have an ice-cream maker, mix all

the ingredients in a blender until

smooth, then place in an airtight con-

tainer in the freezer until firm.)

• Store in the freezer in an airtight

container until ready to use.

• Serve over sliced bananas or man-

goes if desired. ■

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Hot-tempered chefs. Disorganized staffs. Mountains of dirty dishes. Thanks to

Anthony Bourdain’s book Kitchen Confidential and the Fox TV show Kitchen

Nightmares, restaurant kitchens have earned a rap as hotbeds of stress, chaos

and disorder. But what’s it really like behind the scenes as a popular restaurant’s

staff readies for its Friday-night diners? To find out firsthand, we recently visited

the kitchen at Café Panache in Ramsey (201-934-0030, www.cafepanachenj.com),

the critically acclaimed, 25-year-old local favorite renowned for its eclectic fare.

We were eager to observe the kitchen’s inner workings—and snag a few tips

from owner and executive chef Kevin Kohler. Read on for an inside look:

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PREPARES FOR ITS FRIDAY-NIGHT CROWD

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It’s 4:30 p.m. on a sunny Friday after-noon when I enter Café Panache’ssmall but bustling kitchen. With ateam of nine (two chefs, five cooks,two dishwashers) packed into thespace and several stove burners andovens in use, the room is hot, but thesweet aroma of fresh veggies providesa pleasant distraction.

“We usually serve about 120people on a typical Friday night,”Kohler says with a smile as he seemsto perform a multitude of tasks atonce. When not bouncing back andforth from a large walk-in fridge con-taining shelves stocked with ingredi-ents and meal preparations madeearlier that day, he’s hovering over aflaming stove to cook all of the hotappetizers for the evening, includingravioli filled with filet mignon, arti-choke soup with crispy poached andfried eggs, and shrimp for a warmsalad served with a dressing of lob-ster oil, Spanish red peppers andsmoked paprika.

Glancing around, I realizeKohler isn’t the only staffer workingat a whirlwind pace: Each cook helpsprepare for the night’s dinner by dili-gently manning different stations ofthe kitchen. While the sous chefcarefully assembles sea bass in cartoccio and otherentrées, the dessert cook washes and chops bright-redstrawberries for a fruit tart and mixes ingredients for aflourless chocolate cake. Meanwhile, the garde manger,the cook in charge of salads and cold appetizers, iscrushing ice for a cold oyster dish and slicing Serranoham with a meat cutter. Unlike those Gordon Ramsayexposés, this kitchen seems organized and efficient, likea well-oiled machine.

“I usually get here at 8 a.m., and a lot of the othercooks are here by 10 a.m.,” says Kohler, an exceedinglyfriendly and unassuming head chef, sporting a pair ofshorts under his white apron. “For us, preparing earlyis key. Then when customers arrive for dinner, we’reready to roll.”

Executive chef and owner Kevin Kohler gives advice for cook-

ing up a tasty feast:

• When cooking fish in a pan: Lower the heat when the fish is

browned, then flip the fish and allow it to steam with a second

pan placed on top. “This will give you a juicier, more flavorful

finish,” says Kohler.

• When refrigerating ingredients for a meal, cover as tightly as

possible with clear wrap to preserve freshness.

• After removing red meat from the refrigerator, let it sit until

it reaches room temperature (about 30 minutes) before cook-

ing. “The meat will be more tender this way,” says Kohler.

• Never refrigerate tomatoes. “They’ll lose their juiciness and

flavor,” Kohler says.

• Forgo frozen veggies for fresh. “I like to cook veggies raw in

olive oil and serve them al dente,” says Kohler.

Tips from the toque

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Such advanced preparation is criti-cal, considering the restaurant makes alldishes from scratch daily, down to its icecream, sorbet, cakes, pastas, stock andsoups. Kohler also reveals that he evenhandpicks produce from the fields atAbma’s Farm in Wyckoff just about everyday. “I like to use what I pick the day I pickit,” he explains as he lets me taste samplesof his freshly plucked radishes and arugula,which wow me with their freshness.

The mastermind behind eachrecipe, Kohler also changes around themenu—usually consisting of about 10entrées, 10 appetizers and seven desserts—every few days, depending on what’s in

season and available on the market. Highlights oftonight’s offerings include free-range pecan chickenwith wildflower honey Dijonaise, braised filetmignon with caramelized shallots and a burgundywine reduction, and oven-roasted Atlantic salmonwith sweet corn and spring onions—each beautifullypresented and cooked to perfection.

“Salmon bruschetta!” cook Emily Johnsonshouts after reading an appetizer order at around 5:30p.m., when the restaurant begins seating customersfor dinner. “As the ‘expeditor’ on the line of cooks,Emily has a really important position,” Kohlerexplains. “She calls out the hot and cold orders to theother cooks, and communicates with the waiter to letthem know when to pick up dishes. She also finishesplates by placing the final sauces and herbs on top.”

It’s the start of a long, busy night to be sure, butthanks to hours of prep, the team seems calm and col-lected. Still, one question lingers in my mind (andstomach): What happens to food left over at the endof the night? “We have no leftovers,” Kohler says.“Everything is cooked to order, and my philosophy isto run out at the end of the night. When restaurantsdon’t, you know something’s wrong.” ■

Around Café Panache’s kitchenPASTA STATION: Here pastas are homemade with fresh

dough rolled out daily using a hand-cranked pasta maker.

At Café Panache, the dessert cook also mans this station,

and earlier this afternoon he made ravioli and tagliatelle.

WALK-IN FRIDGE: Chefs are constantly in and out of this

large, closet-sized refrigerator, which contains ingredients

the restaurant stocks up on (butter, milk, mushrooms), plus

dinner preparations made earlier in the day, including

more homemade pastas, cooked lobster and mussels.

BUTCHER AREA: Here the garde manger uses a meat cut-

ter to slice Serrano ham, filet mignon, carpaccio and more.

PICK-UP: Chefs place dishes on this small table at the

entrance of the kitchen for waiters to pick up and deliver

to customers. “Unlike many other restaurants, we don’t

have heat lamps where the food dries out before being

brought to tables,” says Kohler. “We make sure the food is

delivered hot and fresh.”

DESSERT STATION: All desserts are homemade fresh each

day, such as the crème brûlée, flourless chocolate cake and

strawberry tarts. “We might serve about 100 desserts on a

given night, since almost everyone orders it,” says dessert

chef Saul Ascencio as he shakes powdered sugar atop a pan

of strawberry tarts. The area also contains a small refrigera-

tor that stores homemade sorbet and ice cream.

DISHWASHERS: Two staffers tenaciously clean plates, pots,

pans and utensils in large sinks throughout the whole evening.

“About 10 pots are dirtied per customer,” says Kohler.

“Everything is cooked to order, and my

philosophy is to run outat the end of the night.”

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B E R G E N H E A L T H & L I F E / 4 3

Ever wonder what happens in the kitchen after you order an entrée? “We cook dishes in 5 to 20 minutes,” says

executive chef Kevin Kohler. “If a restaurant takes longer than that, it can indicate a lack of organization and

preparation behind the scenes.” Here’s how the team prepares a customer favorite: baked sea bass in cartoc-

cio with oven-roasted tomatoes.

• Start: The waiter passes handwritten orders to Kohler, who places it on “the slide,” a metal strip above a prep

table where orders are posted. Expeditor Emily Johnson calls out the order, and sous chef Nelson Rojas quickly

begins assembling.

• Minutes 0–10: Rojas brushes a teaspoon of lobster oil onto a piece of parchment paper, and places a piece

of sea bass on top of the paper. Next, he drizzles more lobster oil on top of a sliced tomato and sprinkles it

with salt, pepper, one chopped shallot and fresh rosemary. He then places the tomato on the sea bass, tops it

with a second piece of sea bass and drizzles more lobster oil on top. Lastly, Rojas folds the parchment paper

into a tight package to seal in the juices.

• Minutes 10–20: Rojas places the wrapped fish in a 400-degree oven, letting it bake for about 10 minutes.

• Finish: The fish is plated and placed on the pick-up table, ready for delivery by the wait staff. “This is a com-

pletely light, healthy dish that’s really flavorful and easy,” says Kohler.

ONE ENTRÉE: A timeline

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ESTY STREET, PARK RIDGEDesigned by Philip LaBossiere,LaBossiere Associates Inc.,Saddle RiverThe challenge: “The restauranthas always had a very fine food rep-utation,” says LaBossiere, designerand co-owner of the Park Ridgeeatery lauded for its creative, sea-sonal New American menu. “But ithad become neglected and run-down. The atmosphere was nolonger suitable for the quality offood prepared here.” After buyingthe spot in 2008, LaBossierelaunched a renovation that soughtto add glamour while maintainingits cozy, neighborhood-like feel, allwhile addressing a longstandingproblem: the small restaurant’soften noisy acoustics. Class action: “I wanted to givethe whole place an elevated level of class,” saysLaBossiere of the supper club–inspired revamp. Toachieve this, he literally worked from the ground up, custom-designing a green-and-brown carpet and lettingit define the color palette. Crystal candlesticks with lamp-shades sit on each table, while pinhole lighting fromabove shines down on diners: “The indirect spotlightingmakes the whole table glow,” says LaBossiere. A floor-to-ceiling bookshelf evokes the inviting familiarity of alibrary, while an elevated fireplace flickers behind the bar.

Gettin’ cozy: Fabrics help add warmth and subtractdin: LaBossiere swapped out wooden chairs for chicupholstered ones, installed drapery for both style andfunction and covered parts of the walls in a rich browncorduroy. A dozen shaded wall sconces were added tomake the space feel “more residential.” Even the bath-rooms match the vision: With marble counters and raffiawalls, “they’re really very glamorous,” the designer says.The satisfying result: “People often comment on howcomfortable it is to be here.” ■

B E R G E N H E A L T H & L I F E / 4 5

b y D i a n e S z u l e c k iP h o t o g r a p h y b y P e t e r R y m w i d

BERGENEATS

A LOCAL DESIGNER GIVES HIS

PARK RIDGE RESTAURANT

A LOOK THAT BEFITS

ITS ACCLAIMED CUISINE

TastySPACES

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IT’S NOT THE MOST LIKELY PLACE TO LAUNCHan acting career—math class. But Academy Award–winningactress Mira Sorvino says it was there that she found the inspi-ration for her first-ever acting role:

“I’d come home from school and tell a story in my mathteacher’s voice,” says the 42-year-old, Tenafly-reared actress.“She had a Scottish accent, but I wasn’t doing just the accent—I was doing her as a person. That’s generally what I still do: I finda person to imitate, verbally and externally.”

It wasn’t long before young Mira, daughter of film actorPaul Sorvino (featured in Bergen Health & Life Spring 2002)added collaborators and created her first original production. Itwas a play called The Dutch Doll that she staged with childhoodfriend—and fellow actress—Hope Davis (Bergen Health & LifeSeptember 2003). “Hopie and I wrote it together and put on thewhole production in my backyard in Tenafly for a Labor Dayneighborhood block party,” Sorvino happily recalls. “I was thelittle girl who had to take her doll to a doll doctor.”

Funny how things come full circle: Today, the actress’ lifeonce again involves dolls (and the occasional trip to the doctor),though for a much smaller (but more adoring) audience.Married since 2004 to actor Christopher Backus, Sorvino’s pri-mary role is that of mom to daughter Mattea, 5, and sons Johnny,4, and Holden, 1.

“I don’t aspire to a giant career now because I don’t wantto take the time away from the kids,” she says. “Kudos to thosewomen who can pull that off, but I don’t want an army of nan-nies raising my kids.” Indeed, motherhood was always a dreamfor Sorvino—but she had a few other aspirations to tackle first.

Born in New York City, she moved with her family to

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Mira, Mira

HOW DOES TENAFLY

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SORVINO SEE

HERSELF? NOT JUST AS

AN ACTRESS,

BUT AS AN ACTIVIST

AND A DEDICATED MOM

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Tenafly at age 3. “And I basically stayed there until I wentto Harvard.” Indeed, after getting her diploma fromEnglewood’s Dwight-Englewood School, she went on tothat university, where she graduated magna cum laudewith a degree in East Asian studies, having lived andworked in China for a time.

“When I was there, China was still a Communistcountry although it was opening up,” she says. “It wasright before Tiananmen Square and people were curiousabout the West. Everyone was on bicycles and nobody hadphones. Now there’s Prada, Louis Vuitton, bright lightseverywhere and high-rises where there used to be tradi-tional houses. People seemed happier because they hadmore freedoms, but I felt sadthat a lot of the ‘Chinese-ness’ isbeing effaced by the materialisticvalues of global commerce.”

It wasn’t until her early20s that she pursued acting inearnest, moving to New York tolaunch her career. Her bigbreak came with the 1993 film Amongst Friends: Hired asa behind-the-scenes assistant, Sorvino worked her wayup the chain of command and was ultimately cast in apivotal role. The performance won her plaudits, and shesoon found herself with acting opportunities aplenty—most notably, the role of Linda Ash in Woody Allen’s1995 film Mighty Aphrodite, for which she won her Oscar.Other notable roles followed, including an Emmy-

nominated turn as original blonde bombshell MarilynMonroe in HBO’s Norma Jean & Marilyn (1996) and themuch-beloved Romy White in Romy and Michele’s HighSchool Reunion (1997).

The work was rewarding, but left little time forpersonal pursuits. “I would go from film to film to film,living in one country, then another,” the actress recalls.“But I’m not willing to do that now.”

The decision to step back from the spotlight maystem in part from having watched her famous fatherattempt to juggle a bustling acting career with a three-child family (brother Michael is 32; sister Amanda, 39).

“When I was in second grade, my parents decidedthat my mom would stay athome in New Jersey with uswhile my dad went away onfilms and TV shows,” Sorvinosays. “That year, I had spent onesemester at a school in Californiaand hated it—I had a skin condi-tion and I wore gloves to school

and everyone thought I was a total freak. I felt alienatedand lonely and I think my parents were like ‘OK, she’shappy at her school in New Jersey, so let’s just keep herand the other kids there.’ But I always question that deci-sion, because eventually my parents broke up. I think thetime apart just drives a wedge between people.”

Of course, Sorvino hasn’t stopped performingentirely. This September, she’ll be in theaters with Like

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“There’s something special about family tiesin Bergen that you don’tget on the West Coast.”

Sorvino (left) with her father, actor

Paul Sorvino, and theater director

Donald T. Sanders at a 2009 stage

reading in New York City.

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Dandelion Dust—a film much lauded on the film-festival scene—and she has several other projects in theworks, including “a very small role” in The Trouble WithCali, written by her sister and directed by her dad. “Evenmore exciting for me is that my father and I are planningon doing a King Lear film together,” she adds.

But these days acting also shares space withanother passion: activism. Inspired in part by her GoldenGlobe–nominated role as an immigration and customsenforcement agent in Lifetime’s Human Trafficking,Sorvino is now the U.N. Goodwill Ambassador toCombat Human Trafficking. It’s an issue she’s passion-ate about, and when Bergen Health & Life spoke with herrecently, she had just returned from Mexico to kick off acampaign to raise awareness on this problem.

“There are at least 2 million people every yeartrafficked internationally, plus hundreds of thousands ofunderage kids trafficked in the U.S. by American citi-zens,” Sorvino says. “In Mexico, I met an 8-year-old girlwho had been sold into slavery. It’s unbelievable thatwe’re living in a world that tolerates this. I couldn’t sleepfor weeks when I came back home.”

The work has also tapped into a long-dormantpart of her brain, as she does research on the subject inorder to write her speeches. “Part of what I studied in col-lege and wrote my thesis about was racial conflict—Ilearned a lot about ethnic conflict, prejudice and humanrights issues then. Now I’m getting to put that training togood use.”

Sorvino now splits her time between Los Angelesand the East Coast, and she hasn’t abandoned her BergenCounty roots, regularly returning to visit family and life-long friends. “I’m really close to my New Jersey cousinson my dad’s side who I grew up with,” she relates. “I justsaw them last month at my aunt’s 70th birthday and itwas great, because now my kids are becoming really goodfriends with their kids. And my friend from junior highschool e-mailed me today saying her little boy was hav-ing his sixth birthday party soon and asking if could I getmy kids there. Coming back to New Jersey to see thesefriends and my family—its invaluable.”

During her frequent visits home, Sorvino loves tovisit some of her old haunts with her own kids. “TheNew Jersey Children’s Museum is really a lot of fun. Iused to go there when I was a kid.” She fondly recalls the“special treat” of getting ice cream at one of the ice creamshops in her neighborhood. “I think some are Friendly’s

now, and I go with my own family. My mom also used totake us to the duck ponds, and I’ve brought my kids tosome. And we always used to go to Riverside Square asteenagers, though now it’s called the Shops at Riverside.I’d go there with Hopie and some of our other friendsand just hang out shopping. There are so many greatplaces in Bergen, and I love that I can introduce my kidsto them. And there’s something special about family tiesin that area that you don’t get on the West Coast.”

In balancing acting, activism and family, Sorvinohas found a new sense of peace. “It has all worked outvery well for me,” she admits. “I had the big career first,and then I got to move into this second phase of my life.”We can’t wait to see what comes next. ■

On her roles. “I have never played a character I

didn’t like. If I don’t like her a little bit, I alter things

about her so that I do like her.”

On growing up with a famous father. “When he

was home, he was super-involved; he was a great

father. But he was away for so long.”

On her marriage. “My husband is my best friend—

I think that’s the way it should work.”

On being a working mother. “My mom was a stay-

at-home mom, so I’m always wrestling with guilt

that I should give it all up and be with my children

all the time. But my mother-in-law was almost a

Marine Corps general, and she says you can’t have

guilt about it—you just have to work, and the kids

have to get used to that.”

MIRA’S REFLECTIONS

B E R G E N H E A L T H & L I F E / 4 9

Sorvino (right) with costars

Lisa Kudrow and Alan Cumming

in Romy and Michele’s High

School Reunion.

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PARADISE NO. 1:GRAND CAYMAN ISLANDWith our harried bodies clamoring for unadulteratedrelaxation, we headed for the renowned La Prairie Spaat the Ritz-Carlton Grand Cayman Hotel in theCaribbean (345-943-9000, www.ritzcarlton.com/en/Properties/GrandCayman; summer “leisure rates” beginat $219 nightly). On Grand Cayman, the sand is creamywhite, the sea a magnificent azure and the net effect onyour senses wondrous. As for the Ritz—well, you knowthe name. This hotel is situated on 144 acres facingSeven Mile Beach and stretching “from sea to sea”—from the Caribbean to the North Sound where theisland’s skinny western neck curves its way north. Itboasts five restaurants, two outdoor pools, an ocean-front Jacuzzi and precisely 365 rooms—one for each

Paradise, twice2 JAUNTS TO REFRESH BODY, MIND AND

SPIRIT: THE BLISSFUL BEACHES OF GRAND

CAYMAN AND COLORADO’S RUGGED VISTAS

We just couldn’t decide. Did our weary

bones and deadline-battered souls cry out

for the pure indulgence of lolling on a

sandy Caribbean beach? Or should we

restore ourselves with stunning views and

vigorous adventures in a Western wonder-

land? So we flipped a coin, secretly hoping

it would land standing on end. It didn’t, but

we took both trips anyway—and made

some notes to help you follow along:

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day of the year, if it strikes your fancy—and many withocean-view balconies.

And ah, the spa. Called Silver Rain, it’s a restora-tive sanctuary where crystal, silver and mirrored surfacesblend seamlessly with the energy of water—from glitter-ing ice-crystal sculptures to softly splashing raindrops.Designed by Carl D’Aquino and Francine Monaco ofD’Aquino Monaco, New York, the spa is 20,000 squarefeet of elegance. The “relaxation salon,” where I waitedfor my therapist, featured oversize chaises, a tea-bar fullof exotic teas and island juices.

I admit it—I’m easy to please when it comes tospa treatments. Of course, I know the difference betweenan A+ therapist and one with lesser gifts, but most ofthe time I’m too blissed out to care. When I underwentLa Prairie’s one-hour Caviar Massage, however, the per-fectionist in me made a quick comeback—to inwardlyshout hooray. Within five minutes, Caleb, a talentedartist with magic hands, gently but firmly untangled theknot in the left side of my cramped neck. And who sayscaviar is only for eating? Known for their anti-agingeffects, these lush products epitomize luxury. I swear Icould feel the essential oils and extracts being soakedinto my skin, which felt plumped, smooth and nour-ished for the next few days.

Even more divine was the 90-minute PlatinumRare Facial, a facial-plus-massage combo. It was so relax-

A table to try

Calypso Grill (345-949-3948, www.calypsogrill

cayman.com) in the West Bay overlooks a harbor

where the fishing boats can be seen returning to

the docks with the day’s catch. Indeed, the fresh fish

served in this brightly colored establishment comes

in daily from a dock next door; your own “catch”

might be tuna sashimi, crab cakes, fresh shrimp or

one of a number of other constantly varying—but

always enticing—seafood dishes. The French doors

are kept ajar so you can dine in a gentle ocean breeze.

Even the waiting room at Silver

Rain Spa bespeaks luxury.

Below: Submerge your way to

bliss at Silver Rain. Opposite:

Relaxation awaits at the Ritz-

Carlton Grand Cayman Hotel.

ing, in fact, that I found myself drifting off to sleep.Thankfully, I only dozed for a few minutes—I wanted tosavor every moment of this pampering. It was quite simplythe most amazing treatment I’ve ever had, and I’m a mas-sage aficionado. If only such experiences could be bottled!

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PARADISE NO. 2:SOUTHWEST COLORADOFor our thrilling Western journey, we headed for therugged terrain of southwest Colorado. Inspired by anadventure described in the book Journeys of a Lifetime:500 of the World’s Greatest Trips (2007, NationalGeographic), we hopped an 80-minute flight on Great Lakes Airlines (800-554-5111; www.flygreatlakes.com) from Denver International to CortezMunicipal Airport (elevation 5,918 feet). Then it was onto the 81.4-square mile Mesa Verde National Park(www.nps.gov/meve/index.htm), which since 1906 haspreserved the cliff dwellings, “kivas” (ancient ceremoni-al rooms) and other archeological treasures of a nativeAmerican people now called the Ancestral Puebloans.Tantalizingly, they left no written records, but the elabo-rate structures they built and the tools, basketry and pot-tery excavators have found here bespeak an industriousand resourceful civilization—centuries beforeColumbus. We gamely hiked on a Park Ranger–guidedtour, seeing some of the park’s 4,500 archeological sites,

and for us one standout was a honeycomb of more thanmillennium-old residential structures known as the CliffPalace. There we couldn’t help noticing how multigen-erational our group of sightseers was: Here was a spryseptuagenarian, there a woman with a papoose.

Having never sampled buffalo or quail, we filledthat experience gap happily at the award-winningMetate Room while staying at the park’s Far View Lodge(866-875-8456 or 800-449-2288, www. visitmesaverde.com/accommodations/far-view-lodge.aspx; rooms $116 to$150). Just don’t ask us to pick a favorite between thesucculent marinated grilled quail with red chili polentaand the hearty grilled marinated buffalo ribeye. Out thewindow, a bright full moon added to our spiritual uplift.

This was our exploration expedition, so we renteda car and drove to Durango, a town established in 1880by the Denver and Rio Grande Railroad. We took acharming walking tour of historic Main Avenue(www.durango.org/fact-sheets/walking-tour.aspx), learn-ing about the town’s Old West denizens, respectable andnot-so. The “roots of ‘cowboys and Indians,’ miners,

ESCAPES

Expect breathtaking vistas daily

on your Colorado jaunt. Opposite: Step

back in time with a ride on the Durango-

Silverton Narrow-Gauge Railroad.

Escapes_BG_0510_v8.jc 6/16/10 10:08 AM Page 42

immigrants and ladies of the night are stillevident” here, writes local historianFrederic B. Wildfang, who proved well-versed in local lore when we met him dur-ing our visit.

The Rochester Hotel (800-664-1920, www.rochesterhotel.com) was notjust our lodging place for the night, butalso a riveting destination. It’s been inbusiness since 1892, though renovated inthe 1990s. In support of the hotel’s theme,“Hollywood of the Rockies,” each of the15 rooms is named for a movie filmed inthe area. (Paul Newman and RobertRedford made their famous “The fall’sgonna kill ya” jump in Butch Cassidy andthe Sundance Kid near here, though thepromontory really wasn’t very high.)

Would a Wild West immersion becomplete without a steam-train trip? Of course not. Sowe hopped aboard the Durango-Silverton Narrow-Gauge Railroad (970-247-2733, www.durangotrain.com;3.5 hours, $84.24 for “standard” class on up to $175.76for “Presidential” class). The railroad, in constant oper-ation for 127 years, was built to haul silver and gold oredown from the San Juan Mountains. As we snakedrhythmically around curves along the Animas RiverCanyon, mountain peaks loomed in all directions, sounforgettably majestic they did encores in our dreams.Take this trip and you’ll be a slightly different person—we promise.

When we say Silverton is a sightseeing goldmine, we aren’t being picturesque. We took the town’sOld Hundred Gold Mine Tour (800-872-3009,www.minetour.com; $16.95 for adults, departs on thehour from 10 a.m. to 4 p.m., May 10 through October15; you’re underground about 50 minutes). It’s a literalgold mine that shows off an operational 1930s-vintageIngersoll-Rand drill. Panning for real silver and gold isincluded in the price of admission. Keep what you find,but don’t expect it to finance the trip.

From Durango we drove the San Juan ScenicByway to Ouray, 7,792 feet above sea level. We stayed atthe Box Canyon Lodge and Hot Springs, (800-327-5080, www.boxcanyonouray.com), and experienced ajoyous rejuvenation—with scenic majesty all aroundus—courtesy of the warming waters in this establish-ment’s hot springs, collected in soothing outdoor tubs.

Suitably renewed, we set out for more exploration.A thrilling Jeep tour with Switzerland of America (866-990-5337, www.soajeep.com; this jaunt was $60 for adults)took us to Imogene Pass, the highest driveable pass in theSan Juans and our journey’s loftiest elevation at 13,114feet. (Yes, the air is thinner and breathing is shallower, butyou get used to it.) Then came a stagecoach ride fromOuray’s sole remaining livery barn (970-708-4946,www.ouraymule.com; $10 per person, departingMonday through Saturday “after the noon whistle”).

When editor Horace Greeley gave his famousadvice about going West, he was onto something.Discovering the joys of this beautifully rugged country-side, we discovered new energies in ourselves as well.

So, which experience was more rejuvenating forbody, mind and spirit: the Colorado adventure or theCayman indulgence? You’re no doubt waiting for a clearverdict, but it was awfully close. I fear we may have to trythem both again—just to be sure. ■

A table to try

The Mahogany Grille (699 Main Avenue,Durango; 970-247-4433; www.mahoganygrille.com). In just six years of operation, thiseatery has established itself as a “must stop”for the culinary cognoscenti. We enjoyed thePepper Steak Herbert, a pan-seared filetmignon flambéed with brandy in a pepperedmango chutney and garlic mashers, and the Elk Tenderloin, served with cheddar polentaand vegetables.

Escapes_BG_0510_v8.jc 6/16/10 10:08 AM Page 43

• Experienced Physicians On-site Every Day

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• Vaccinations

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• Travel Medicine

• No Appointment Necessary

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Located across from Lord & Taylor on Ridgewood Ave, on the corner of Highland and E. Ridgewood Ave.

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Bergen County has some of the best

healthcare providers in the tri-state area—

i f not in the country. And Bergen Health & Life was

fortunate enough to catch of few of them to talk

about the recent innovations and proven procedures

in their respective areas of expertise, as well as the

importance of treating patients with the respect and

attention they deserve.

HealtHCare Providerscutting edge

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FROM COSME T I C D E NT ISTRY

to comprehensive care,

Richard L. Bucher, DMD,

offers advanced technology

and treatment for the whole

family at Laser Dentistry of

North Jersey. Dr. Bucher uses

the CEREC machine, which

is the latest technology for

single visit crowns, which

eliminates the need for labs

and multiple visits.

In addition, the

professionals at Laser

Dentistry of North Jersey use

the VELscope Oral Cancer

Screening System. “Teeth

are extremely important, but

oral cancer has a 50 percent

fi ve-year survival rate,” says

Dr. Bucher. “Because it’s

so important, we use the

VELscope as part of our

routine exam at no extra

charge.”

He is also one of the few in

New Jersey certifi ed to practice

a new method of sedation

that was recently approved for

those afraid of the dentist. A

combination of oral medication

and nitrous oxide eliminates

the need for an IV and while

the patient actually never falls

asleep and can still answer any

questions, they have a residual

amnesia effect and don’t

remember anything about the

procedure afterwards.

Using lasers and new

technology takes the pain,

the discomfort, the length of

treatment and the guesswork

out of conventional dentistry.

More importantly, most

dental procedures from teeth

whitening to dreaded root

canals can be performed more

quickly and frequently with no

shots, no drills and no pain.

Richard L. Bucher, DMDlaser dentistry of North Jersey, llC9 Post Road l Suite D-5 l Oakland201-337-9496 l www.laserdentistrynj.com

The latest in dentistry technology and treatment

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{ Cutting edge Healthcare Providers }

I F Y O U S U F F E R F R O M

low back pain or leg pain,

don’t despair.

“With today’s new

technologies and improved

techniques relief is quicker

and much more likely than

ever before,” states Dr.

Alfred Gigante, Chiropractic

Physician and founder of

The Back Pain Center. “Our

recent purchase of the MLS

Laser system coupled with

our Spinal decompression

therapy, has given new hope

to patients who had only

surgery to consider.”

The new MLS Laser

System incorporates two

different laser frequencies

into one beam, one

reducing pain and the other

inflammation. The laser

system also accelerates

the body’s ability to heal

damaged tissue, quite

common with back disorders

and sciatica.

Dr. Gigante continues,

“We encourage anyone

suffering from low back pain

and/or sciatica to come in

for a no charge consultation

(normally a $75 value) so we

can determine if our Center

is right for you.”

The Back Pain Center

was established in 1995

as the first team of

Chiropractors, Physical

Therapists and Pain

Management Doctors to

specialize in the treatment

of low back pain and low

back related leg pain

commonly known as

sciatica. “Our goal here

is pretty simple,” says Dr.

Gigante, “To get you out of

pain as quickly as possible.”

New hope for low back and leg pain sufferers

Alfred Gigante, D.C.the Back Pain Center llCCHIROPRACTIC l PHYSICAL THERAPY l PAIN MANAGEMENTSpecializing in the treatment of low back pain and sciatica

83 Franklin Turnpike l Waldwick201-445-1079 l www.thebackpaincenter.com

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T H E S C I E N C E O F T O OT H

replacement and dental

implantology has taken great

strides the last few years.

According to the

partners at Gentle Dentistry

PA—Andrew Spector,

DMD and Michael Migdal,

DMD—dental implants can

now be used immediately

or at a greatly accelerated

pace in certain situations.

If considering Teeth in a

Day, All on Four (full set

permanent teeth on four

implants), or even a single

tooth in a day, one must

have the following before

placement: a 3D cone

beam scan and a proper

evaluation of the support

with computer diagnostics

so the doctor can clinically

determine if implants or

immediate-use implants are

right for you.

“When planned properly,

you can have dental implants

placed in a painless,

minimally invasive way that

allows you to have teeth

faster than ever before, even

the same day,” they explain.

Dr. Spector and Dr.

Migdal are widely known

for having one of the most

advanced dental practices

in the Garden State

particularly in the areas of

implant dentistry, aesthetic

dentistry, and technology-

driven minimally invasive

care. They have been

featured on ABC, CBS, NBC

as well as the New York

Times and Star Ledger and

recently were voted by their

peers as one of the “Top

NJ Dentists” in New Jersey

Monthly magazine.

Immediate-use dental implants

Andrew M. Spector, DMD, FAGD, FICOIMichael W. Migdal, DMD, FAGD, FICOIGentle dentistry, P.a.173 Terrace Street l Haworth201-384-1611 l www.gentledentistry.com

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{ Cutting Edge Healthcare Providers }

S T A T I S T I C A L LY, T H O S E W H O D O N ’ T G O T O A

subacute rehabilitation center after surgery have more

trouble recovering and often return to the hospital within

30 days. The comprehensive subacute care offered at

Dellridge and Woodcliff Lake Health & Rehabilitation

Centers is designed for patients of all ages who need

medical monitoring or rehabilitation services to build

strength and endurance. “Rehabilitation services are

offered seven days a week. Patients receive two to three

hours of intensive therapy each day all while staying in

a hotel-like environment, as opposed to 45-60 minutes

usually provided at outpatient centers,” explains Dr. Lisa

Chamberlain, PT, DPT, ATC. “Dellridge and Woodcliff

Lake Health & Rehabilitation Centers are healing places

between hospital and home.”

Woodcliff Lake Health & Rehabilitation Center555 Chestnut Ridge Road l Woodcliff Lake201-391-0900 l www.wlhealthandrehab.com

Subacute care helping people recover faster

I N E V I TA B L E A G I N G C A N B E A M O R E TO L E R A B L E

process when given the tools to do it gracefully. The

question is: Who, beyond their early twenties, wants

to look their age? Thankfully, there are many ways to

assist your transition to maturity: Botox® and dermal

fi ller are obvious conveniences which are worth their

age-stopping weight in gold. Safe, easy and non-

surgical, they can take years off a face in minutes. For

the “go-fi gure” aspects of aging like losing hair on your

head while growing a full moustache or acne outbreaks

while in your fi fties, there are laser hair removal and

Isolaz™—stress-free and relatively inexpensive

treatments. Microdermabrasion and pigment uniformity

are two more ways to shave years off your appearance

without the cost or downtime of surgery.

Laurene DiPasquale, M.D.LaserCosMedix440 Old Hook Road l Emerson201-664-8663 l www.lasercosmedix.com (call for a free consult)

Aging gracefully

Dellridge Health & Rehabilitation Center532 Farview Avenue l Paramus 201-265-5600 l www.dellridge.com

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“ L A S E R V I S I O N C O R R E C T I O N I S A C T U A L LY

more affordable than glasses and contact lenses and

many people over 45 years old are now opting for

treatment in order to get rid of their reading and/or

distance glasses,” explains Richard A. Norden, M.D., FACS.

Dr. Norden trademarked the Custom LASIK

procedure that recognizes that each patient has

different visual needs and he’s consistently ranked in

the top 1% of the country’s laser surgeons in terms

of best outcomes. In addition, he uses the Eye Q

Laser, the fastest in the world, which makes treatment

extremely easy, fast and painless—and recently started

offering hair removal with the latest, most-advanced all-

season laser technology.

Richard A. Norden, M.D., FACS Norden Laser Eye Associates1144 East Ridgewood Avenue l Ridgewood201-444-2442 l www.nordenlasik.com

The only choice for exceptional vision

L A S E R R E S U R F A C I N G I S T H E T R E A T M E N T O F

choice for turning back the clock on aging. For those

willing to endure the pain and down time, the results

can be quite amazing. Wrinkles and scars are replaced

by fresh new skin, easily taking 10 years off your

appearance. Dr. H. William Song, known for pain free

laser hair removal, is offering another breakthrough

cosmetic laser treatment. The next generation, Smart

Skin® resurfacing laser delivers even better results and

the recovery is minimal, it’s no worse than healing from

a sunburn. According to Dr. Song, “This laser is a real

game changer, it’s like hitting the ‘reset’ button.”

H. William Song, M.D.Omni Health Professionals, LLC12 Terhune Street l Oakland201-368-3800 l www.omnihealthpro.com

Omni Aesthetics delivers anti-aging technology—minus the pain

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www.highpointins.com

For a free quote, call 1-888-391-7244.

We treat you like family.

061_BGHL_JULY10.indd 9 6/14/10 12:28:09 PM

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Glorious Food

6 2 / J U L Y - A U G U S T 2 0 1 0

1 tablespoon plus 1 teaspoon canola oil

2 large cloves garlic, minced (about 2 teaspoons)

4 scallions (white and green parts), thinly sliced

1 tablespoon peeledand minced fresh ginger

4 cups cooked brown rice

3⁄4 cup seeded and finely

diced red bell pepper

3⁄4 cup frozen shellededamame, cookedaccording to packagedirections and drained

1⁄2 cup fresh or frozen(thawed) corn kernels

6 ounces firm tofu, cutinto 1⁄4-inch cubes

2 large eggs, beaten

3 tablespoons low-sodium soy sauce

Fried rice with scallions,edamame and tofu

b y J e n n y C o n n e l l

TWO THINGS CATCH PEOPLE OFF GUARD about edamame, a bright-green bean that’s been slowlymaking its way from Japanese restaurants to the dinnertables of America. One is pronouncing the name—it’seh-duh-MAH-may. And the other is the young soybeans’somewhat fuzzy pod.

When edamame is served as an appetizer, you see,the classic first-timer’s mistake is to eat the pod whole—not realizing that those “shells” are largely inedible andthat most people just pop the beans right into their mouth.But however you eat it, edamame is a nutritional power-house. It contains all nine essential amino acids, as well asfiber, omega-3 fatty acids, calcium, iron, zinc and vitamin B.

The Chinese made tofu out of edamame more than2,000 years ago; the Japanese later began eating it out of the

pod. But it’s only since the 1990s that edamame has beena common sight in the frozen-food sections of U.S. super-markets (sold both with and without the pods). Now it’sprized by vegetarians and vegans as a meat-free proteinsource (a whopping 17 grams per cup), and its crisp tex-ture and sweet, almost-nutty flavor make it a happy addi-tion to soups, salads and stir-fries.

Prefer simply to snack? To enjoy edamame à la yourfavorite Japanese restaurant, boil in salted water until ten-der and pat dry. Just be warned that once you pop, you maynot be able to stop. ■

FOODIES APLENTY HAVE DECLARED THEIR

LOVE FOR EDAMAME, AN INCREASINGLY

POPULAR BEAN THAT PACKS A HEFTY

NUTRITIONAL PUNCH

POD SQUAD

Serves 4

• Heat 1 tablespoon of the oil in a wok or large skil-

let over high heat until very hot but not smoking.

Add the garlic, scallions and ginger and cook, stirring,

until softened and aromatic, 1 to 2 minutes. Add the

rice, red pepper, edamame, corn and tofu and cook,

stirring, until heated through, about 5 minutes.

• Make a 3-inch well in the center of the rice mix-

ture. Add the remaining 1 teaspoon oil, then add

the eggs and cook until nearly fully scrambled. Stir

the eggs into the rice mixture, then add the soy

sauce and incorporate thoroughly. Serve hot.

Nutritional facts per serving

400 calories • 12.5 grams fat • 7 grams fiber

• 56 grams carbohydrates • 465 milligrams sodium

• 106 milligrams cholesterol • 16.5 grams protein

Food_BG_0510.v2.jcREV.qxp 6/15/10 2:45 PM Page 46

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homemade scallion pancake (cut into six triangles) had the piquancy you want with none of the stomach-churning grease. Try to save a few to enjoy with yourother courses—you’ll like having the savory triangles onhand to sop up curries and other sauces.

For those in search of a lighter meal, the smallplates may be the way to go at Su (which happens to beDr. Oz’s favorite restaurant—check out the CliffsidePark resident’s autographed photo saying so). For aninteresting option try the shiitake mushroom caps—friedin what tastes like a light tempura batter, three 4-inchrounds stood on end in a sweet-potato puree studdedwith raisins.

Non-Asian alternatives include risotto, eggplantparmesan and jumbo ravioli. We took a chance on thelatter, and to our tastes the dough was gummy and so wasthe filling. The best that can be said for the tomato sauceis that it was inoffensive. Still, if you eat each raviolislowly, you can detect and actually savor the subtlemushroom filling.

You’ll find salmon and tilapia among the entréesat Su, but we stuck to vegetable sources of protein, pick-ing the Malaysian coconut curry as our main dish.Containing large chunks of tofu and potatoes, the bigsoupy affair seemed rather one note. The curry wasn’tfully developed—packing neither heat nor sweetness—and the coconut didn’t register. The best part? Delicate,practically paper-thin roti, Indian unleavened bread, that

melts in your mouth.Dessert varied too on our

evening Chez Su. Steer clear of thesomewhat dry whole-wheat chocolatecake. Much better? The profiterole.The mini-puffs were stuffed withchocolate-hazelnut ganache and servedjust out of the freezer with ice creamand berries. Perfect for sharing, they’resweet and rich.

All this might make you wonderabout the “healthy” part of Su HealthyCuisine. We did still find oil, creamsand other fats in our fare. So while Su may be a “better” dining option for those watching their calories, our advice—once again—is to orderwith the care your waistline-friendlyplan deserves. �

WHERE’S THE BEEF? YOU MAY NOT MISS ITat Su Healthy Cuisine, where seitan (a whole-wheat pro-tein) is the closest you’ll get to red meat. That’s becausemany of the dishes at this Zen Palate–esque eatery offer hearty satisfactioneven for those not following a vegetarianor vegan diet. The catch? The fare canbe hit-or-miss, so please choose wisely.

The vegetable croquettes, forexample, were crisp on the outside, butthe inside was spongy (along the linesof, say, a Morningstar veggie burger),and the flavor, flat. And don’t look to theaccompanying chickpea and papayapurees to carry the dish—we found ourstoo bland to elevate the fritters to must-have-more status.

For a fresher and more satisfyingappetizer, try the spring rolls. Crunchycabbage was enveloped in sturdy wrap-pers and flash-fried for a light, tasty takeon Chinese egg rolls. And Su’s ace appe-tizer certainly did not disappoint: The

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6 4 / J U L Y - A U G U S T 2 0 1 0

Bergen GOURMET

A healthy curiosity

Su Hea l thyCu is ine

725 River Road, Edgewater;

201-840-7988

HoursLunch: Tuesday through Sunday,

noon–3 p.m.

Dinner: Tuesday through Sunday,

5–9:30 p.m.

What you should know• Small plates average $10;

entrées, $15

• BYO

• Handicapped accessible

• Takeout available

• Reservations accepted

• Major credit cards accepted

Gourmet_BG_0510_v2.jc 6/11/10 2:34 PM Page 48

L E T U S B R I N G

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Yorkshire Builders is a 28 year-old residential construction fi rm. Whether you’re dreaming of building a custom luxury home, putting on an addition or planning to renovate, Yorkshire Builders’ team of talented

designers, architects, painters and woodworkers can help bring your dreams to life.

YORKSHIRE BUILDERS is ready to assist you in the building or management of your next project, whether you are looking to create a luxury home or renovate an existing one.

035_BGHL_JULY10.indd 9 6/14/10 12:27:30 PM

O N E C O L L E G E . O N E C O M M U N I T Y .

Bergen Community College

What will your legacy be?Commercial real estate executive Dan Foley knows the value of a strong foundation. That’s why he believes in supporting education — the building blocks to success. In 2008, Mr. Foley donated $25,000 to the Bergen

Community College Foundation to support student scholarships, faculty research and civic projects.

By contributing to the Foundation, Mr. Foley is building a lasting legacy that will help future generations of Bergen students.

To find out how you can build your own legacy, call the Foundation at (201) 447-7117 or visit www.bergen.edu/foundation.

H A C K E N S A C K | P A R A M U S | M E A D O W L A N D S

“As a lifelong resident of Bergen County, I wanted to be

involved with an importantinstitution that plays a large part

in formulating the goals andfutures of the young men and

women of northern New Jersey.”– Dan Foley

Senior Managing Director, Studley Commercial Real Estate

Bergen Health & Life-Foley0610_final 6/10/10 3:05 PM Page 1

034_BGHL_JULY10.indd 2 6/14/10 12:27:41 PM

Center for Hip & Knee ReplacementHARTZBAND

Renew your active lifestyle.

Procedures performed at SurgiCare of Carlstadt630 Broad Street, Carlstadt, NJ 07072

*Non-candidates for same day replacements will have their procedures performedat Hackensack University Medical Center or Holy Name Medical Center.

© 2010 Hartzband Center for Hip & Knee Replacement, L.L.C.

10 Forest Avenue, Paramus, NJ 07652201.291.0025 • www.HartzbandCenter.com

Mark A. Hartzband, M.D., Harlan B. Levine, M.D., Gregg R. Klein, M.D.

Harlan B. Levine, M.D. Mark A. Hartzband, M.D.

Gregg R. Klein, M.D.

Through the use of innovative and

minimally invasive techniques we are

the only practice in the area routinelyperforming same day hip and knee replacements

in an ambulatory surgical setting.

Dr. Mark A. Hartzband, Medical DirectorHartzband Center for Hip & Knee Replacement

Same day total hip & knee replacements* routinely and safelyperformed by the area’s leading joint replacement surgeons.

• Minimally Invasive• Friendly, Comfortable

Environment

• Highly Specialized CareIn A State Licensed Facility

• Recover In Your Own Home

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AIRMONT, N.Y.

CITRUS GRILLE Contemporary American cuisine.· 430 E. Saddle River Rd., Airmont, N.Y. · 845-352-5533

ALLENDALE

RESTAURANT L Eclectic cuisine. · 9 N. FranklinTpk., Allendale · 201-785-1112

SAVINI Italian cuisine. · 168 W. Crescent Ave.,Allendale · 201-760-3700

CARLSTADT

IL VILLAGGIO Italian dining. · 651 Rt. 17 North,Carlstadt · 201-935-7733

CHESTNUT RIDGE, N.Y.

JADE VILLAGE Japanese and Chinese cuisine. · 606 South Pascack Rd., Chestnut Ridge, N.Y. ·845-735-1188

CLOSTER

HARVEST BISTRO & BAR French/new Americanfare. · 252 Schraalenburgh Rd., Closter · 201-750-9966

PAULIE’S American/Mediterranean casual din-ing. · 171 Schraalenburgh Rd., Closter · 201-767-1242

CRESSKILL

GRIFFIN’S BAR & EATERY American fare. · 44 E.Madison Ave., Cresskill · 201-541-7575

HANAMI Chinese/Japanese cuisine. · 41 UnionAve., Cresskill · 201-567-8508

UMEYA Japanese cuisine. · 156 Piermont Rd.,Cresskill · 201-816-0511

DUMONT

IL MULINO Northern Italian cuisine featuringsea bass. · 132 Veterans Plz., Dumont · 201-384-7767

EAST RUTHERFORD

PARK AND ORCHARD RESTAURANTInternational dishes. · 240 Hackensack St., EastRutherford · 201-939-9292

SORRENTO’S Southern Italian dishes. · 132 ParkAve., East Rutherford · 201-507-0093

EDGEWATER

THE CRAB HOUSE Affordable riverside diningwith Manhattan views. · 541 River Rd.,Edgewater · 201-840-9311

KINARA Northern Indian cuisine. · 880 RiverRd., Edgewater · 201-313-0555

LA VECCHIA NAPOLI Traditional southernItalian cuisine. · 2 Hilliard Ave., Edgewater · 201-941-6799

THE RIVER PALM TERRACE Classic steak house.· 1416 River Rd., Edgewater · 201-224-2013

ROBERTO’S II Gourmet Italian. · 936 River Rd.,Edgewater · 201-224-2524

SU HEALTHY CUISINE Vegetarian fare withAsian influences. · 725 River Rd., Edgewater ·201-840-7988

ELMWOOD PARK

TROVATO’S ITALIAN RESTAURANT Italian cui-sine with fresh pasta. · 206 Rt. 46 East,Elmwood Park · 201-797-7552

ENGLEWOOD

BAUMGART’S CAFE American and Chinese dishes in a retro ‘50s setting. · 45 E. PalisadeAve., Englewood · 201-569-6267

BLUE MOON MEXICAN CAFE TraditionalMexican dishes. · 21 E. Palisade Ave.,Englewood · 201-541-0600

ENGLEWOOD DINER Salads, Italian specials,steaks. · 54-56 Engle St., Englewood · 201-569-8855

NISI ESTIATORIO Fine Mediterranean cuisine. ·90 Grand Ave., Englewood · 201-567-4700

SMOKE CHOPHOUSE Steaks, seafood and cig-ars. · 36 Engle St., Englewood · 201-541-8530

ENGLEWOOD CLIFFS

ASSEMBLY STEAK HOUSE & SEAFOOD GRILLClassic American steak house. · 495 Sylvan Ave.,Englewood Cliffs · 201-568-2616

CAFE ITALIANO Fine family dining. · 14 SylvanAve., Englewood Cliffs · 201-461-5041

GRISSINI TRATTORIA Elegant Italian. · 484Sylvan Ave., Englewood Cliffs · 201-568-3535

FAIR LAWN

DAVIA Continental/Italian. · 6-09 Fair LawnAve., Fair Lawn · 201-797-6767

GOTHAM CITY DINER American favorites. · 39-10 Broadway, Fair Lawn · 201-398-9700

OCEANOS Greek cuisine, seafood. · 2-27Saddle River Rd., Fair Lawn · 201-796-0546

RIVARA’S American cuisine. · 6-18 Maple Ave.,Fair Lawn · 201-797-4878

THE RIVER PALM TERRACE Classic steak house. · 41-11 Rt. 4 West, Fair Lawn · 201-703-3500

FAIRVIEW

DON QUIJOTE Spanish cuisine. · 344 BergenBlvd., Fairview · 201-943-3133

FORT LEE

MAHARANI EXPRESS Indian cuisine. · 2151

Lemoine Ave., Fort Lee · 201-585-8226

FRANKLIN LAKES

CHEF’S TABLE French eatery. · 754 FranklinAve., Franklin Lakes · 201-891-6644

GLEN ROCK

ROCCA Classic Italian and innovative seasonalfare . · 203 Rock Rd., Glen Rock ·201-670-4945

HACKENSACK

BANGKOK GARDEN Traditional Thai cuisine. · 261 Main St., Hackensack · 201-487-2620

THE CROW’S NEST Contemporary Americanfare. · 309 Vincent Ave., Rt. 17 South,Hackensack · 201-342-5445

HARLEY’S IRISH PUB ContinentalAmerican/Irish fare. · 366 River St., Hackensack· 201-342-4747

MAGGIANO'S LITTLE ITALY Fine Italian fare. · 70 Riverside Sq., Hackensack · 201-221-2030

THE RESTAURANT American eclectic fare. · 160 Prospect Ave., Hackensack · 201-678-1100

RUDY’S RESTAURANT Continental cuisine. · 107 Anderson St., Hackensack · 201-489-4831

THE SEA SHACK RESTAURANT Friendly, casualseafood eatery. · 293 Polifly Rd., Hackensack ·201-489-7232

THE STONY HILL INN Continental fare. · 231Polifly Rd., Hackensack · 201-342-4085

HARRINGTON PARK

DINO’S RESTAURANT Contemporary Italiancuisine. · 12 Tappan Rd., Harrington Park · 201-767-4245

HASBROUCK HEIGHTS

IVY INN Continental cuisine in a romantic set-ting. · 268 Terrace Ave., Hasbrouck Heights ·201-393-7699

HAWORTH

ANDIAMO Eclectic Italian fare. · 23Hardenburgh Ave., Haworth · 201-384-1551

HAWTHORNE

SABOR LATIN BISTRO Latin fare. · 1060 GoffleRd., Hawthorne · 973-238-0800

HILLSDALE

CAFE CAPRI Casual Italian eatery. · 343Broadway, Hillsdale · 201-664-6422

THE CORNERSTONE American fare, full bar. · 84 Broadway, Hillsdale · 201-666-8688

HO-HO-KUS

THE HO-HO-KUS INN Italian continental fare. · 1 W. Franklin Tpk., Ho-Ho-Kus · 201-445-4115

LITTLE FERRY

MINADO Japanese seafood buffet. · 1 Valley Rd., Little Ferry · 201-931-1522

6 8 / J U L Y - A U G U S T 2 0 1 0

where TO EATIf you’ve got a craving, there’s a dining establishment in Bergen County (or nearby) that will satisfy it. Turn to this

listing next time you want a wonderful meal out.

c o n t i n u e d

WTE_BG_0510_v3.jc 6/14/10 12:39 PM Page 8

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069_BGHL_JULY10.indd 9 6/16/10 11:57:50 AM

TRACEY’S NINE MILE HOUSE Continental cui-sine. · 4 Bergen Tpk., Little Ferry · 201-440-1100

LYNDHURST

LA CIBELES Spanish continental cuisine, featur-ing seafood. · 123 Ridge Rd., Lyndhurst · 201-438-9491

MAHWAH

MAHWAH BAR AND GRILL Classic Americanpub. · 2 Island Rd., Mahwah · 201-529-8056

NEW YORK STEAKHOUSE & PUB Casual steakhouse. · 180 Rt. 17 S., Mahwah · 201-529-1806

THE RIVER PALM TERRACE Classic steakhouse. · 209 Ramapo Valley Rd., Mahwah · 201-529-1111

MONTVALE

THE PORTER HOUSE American steak house. · 125 Kinderkamack Rd., Montvale · 201-307-6300

MOONACHIE

SEGOVIA Spanish cuisine featuring steaks andseafood. · 150 Moonachie Rd., Moonachie ·201-641-4266

NORTH BERGEN

SABOR LATIN BISTRO Elegant Latin cuisine. ·8809 River Rd., North Bergen · 201-943-6366

NORTHVALE

BRADY’S FOX HUNT INN Irish/American clas-sics. · 201 Livingston St., Northvale · 201-784-8047

MADELEINE’S PETIT PARIS Light French cuisine.· 416 Tappan Rd., Northvale · 201-767-0063

NORWOOD

THE PORTER HOUSE GRILL Casual Americaneatery. · 595 Broadway, Norwood · 201-784-6900

NYACK, N.Y.

LANTERNA Inviting Tuscan kitchen. · 3 SouthBroadway, Nyack, N.Y. · 845-353-8361

TWO SPEAR STREET New American cuisine. · 2 Spear St., Nyack, N.Y. · 845-353-7733

OAKLAND

CAFE L’AMORE Continental fare, specializingin Italian. · 455 Ramapo Valley Rd., Oakland · 201-337-5558

PARAMUS

BIAGIO’S Italian/American cuisine. · 299Paramus Rd., Paramus · 201-652-0201

BONEFISH GRILL Polished, casual dining spe-cializing in fresh fish. · 601 From Rd., Paramus ·201-261-2355

CHAKRA Continental fare with Asian influ-ences. · 144 Rt. 4 E., Paramus · 201-556-1530

JOE’S AMERICAN BAR & GRILL Steaks, salads,pizza, more. · 298 Garden State Plaza, Paramus· 201-843-8858

where TO EAT c o n t i n u e d

KUMA Japanese, Chinese dishes. · 440 Forest Ave., Paramus · 201-262-0400

MANTRA Elegant Indian cuisine. · 275 Rt. 4 W.,Paramus · 201-342-8868

PARK RIDGE

ESTY STREET Contemporary American. · 86Spring Valley Rd., Park Ridge · 201-307-1515

THE PARK STEAKHOUSE Dry-aged steaks. ·151 Kinderkamack Rd., Park Ridge · 201-930-1300

VALENTINO’S Continental Italian. · 103 SpringValley Rd., Park Ridge · 201-391-2230

RAMSEY

APOLO’S RESTAURANT Fine continental andMediterranean cuisine. · 61 E. Main St.,Ramsey · 201-825-1111

CAFE PANACHE Fine eclectic eatery. · 130 E.Main St., Ramsey · 201-934-0030

GREEK CITY Greek eatery. · 1300 Rt 17 N.,Ramsey · 201-760-2500

VARKA ESTIATORIO Greek cuisine, featuringseafood. · 30 N. Spruce St., Ramsey ·201-995-9333

RIDGEFIELD

GOTHAM CITY DINER American favorites. · 550 Bergen Blvd., Ridgefield ·201-943-5664

RIDGEWOOD

BAZZINI AT 28 OAK STREET InnovativeAmerican fare. · 28 Oak St., Ridgewood · 201-689-7313

DAILY TREAT RESTAURANT Friendly, casualeatery. · 177 E. Ridgewood Ave., Ridgewood · 201-652-9113

LA PIAZZA BISTRO ITALIANO Innovative northern Italian fare. · 29 Chestnut St.,Ridgewood · 201-447-5111

LATOUR Modern French cuisine. · 6 E.Ridgewood Ave., Ridgewood · 201-445-5056

MACMURPHY’S American continental fare. · 8 Godwin Ave., Ridgewood · 201-444-0500

MARCELLO’S AT THE STATION Fine northernItalian cuisine. · 8 Wilsey Sq., Ridgewood · 201-652-2120

MARRA’S Italian cuisine. · 16 S. Broad St.,Ridgewood · 201-444-1332

MEDITERRANEO Mediterranean cuisine,including tapas. · 23 North Broad St.,Ridgewood · 201-447-0022

SAKURA-BANA Sushi and traditionalJapanese fare. · 43 Franklin Ave., Ridgewood · 201-447-6525

TRATTORIA FRATELLI Northern Italian cuisine. ·119 E. Ridgewood Ave., Ridgewood · 201-447-9377

VILLAGE GREEN RESTAURANT ContemporaryAmerican cuisine. · 36 Prospect St., Ridgewood· 201-445-2914

WASABI JAPANESE RESTAURANT Japanese pocuisine. · 848 E. Ridgewood Ave.,Ridgewood · 201-493-7575

RIVER VALE

DANIEL American and Italian cuisine. · 625 RiverVale Rd., River Vale · 201-594-1900

RISTORANTE PARADISO Mid-southern Italianfare. · 640 Westwood Ave., River Vale · 201-263-0400

ROCHELLE PARK

NANNI Italian dishes. · 53 W. Passaic St.,Rochelle Park · 201-843-1250

BISTRO 55 Causal eatery featuring seasonal,local food. · 55 Rt. 17 S., Rochelle Park · 201-845-3737

VILLA ROBERTO RISTORANTE Fine Italian cuisine. · 70 W. Passaic St., Rochelle Park · 201-845-8333

RUTHERFORD

CAFÉ MATISSE Fine Continental cuisine. · 167Park Ave., Rutherford · 201-935-2995

PAISANO’S Little Italy–style eatery. · 132 ParkAve., Rutherford · 201-935-5755

RISOTTO HOUSE Northern Italian fare. · 88Park Ave., Rutherford · 201-438-5344

SADDLE BROOK

GOLDEN PUB Great pub food. · 335 MarketSt., Saddle Brook · 201-843-9210

MATSUYA Cozy, elegant Japanese steak house.· 490 Market St., Saddle Brook · 201-843-5811

QUE PASTA Home-style Italian. · 326 MarketSt., Saddle Brook · 201-712-1900

SADDLE RIVER

SADDLE RIVER INN Romantic, upscale eatery.· 2 Barnstable Ct., Saddle River · 201-825-4016

SOUTH HACKENSACK

TEGGIANO Fine Italian food. · 310 Huyler St.,South Hackensack · 201-487-3884

SUFFERN, N.Y.

MARCELLO’S RISTORANTE Italian continentalfare. · 21 Lafayette Ave., Suffern, N.Y. · 845-357-9108

RAVI Creative continental cuisine. · 150Lafayette Ave., Suffern, N.Y. · 845-369-7284

TAPPAN, N.Y.

IL PORTICO Fine Italian cuisine. · 89 Main St.,Tappan, N.Y. · 845-365-2100

VILLAGE GRILLE American fare with MiddleEastern specialties. · 65 Old Tappan Rd.,Tappan, N.Y. · 845-398-3232

TEANECKBV TUSCANY RISTORANTE Simple Tuscan cui-

7 0 / J U L Y - A U G U S T 2 0 1 0

WTE_BG_0510_v3.jc 6/14/10 12:39 PM Page 9

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sine. · 368 Cedar Ln., Teaneck · 201-287- 0404

TEANECK KEBAB HOUSE Afghan cuisine. · 251 DeGraw Ave., Teaneck · 201-836-8571

TENAFLY

AXIA TAVERNA Stylish Greek eatery. ·18 Piermont Rd., Tenafly · 201-569-5999

HAMSA Middle Eastern fare. ·7 West RailroadAve., Tenafly · 201-871-6060

PALMER’S CROSSING RESTAURANT CasualAmerican eatery. · 145 Dean Dr., Tenafly · 201-567-4800

WALDWICK

NELLIE’S PLACE Friendly, casual eatery. · 9 Franklin Tpk., Waldwick · 201-652-8626

WASHINGTON TWP

BACARI GRILL Innovative American fare. · 800 Ridgewood Rd., Washington Twp. · 201-358-6330

WEEHAWKEN

CHART HOUSE RESTAURANT Steaks andseafood. · Pier D/T Lincoln Harbor, Weehawken· 201-348-6628

WESTWOOD

GRANITA GRILL Italian cuisine. · 467 Broadway,Westwood · 201-664-9846

HANAMI Chinese and Japanese cuisine. · 301 Center Ave., Westwood · 201-666-8508

THE IRON HORSE All-American pub. · 20Washington Ave., Westwood · 201-666-9682

THE MELTING POT Fine fondue dining. · 250 Center Ave., Westwood · 201-664-8877

POURQUOI PAS French bistro. · 31 WestwoodAve., Westwood · 201-722-8822

WESTWOOD DINER AND PANCAKE HOUSEBreakfast, lunch and dinner. · 301 Old HookRd., Westwood · 201-664-7455

WOODCLIFF LAKE

BLUE MOON MEXICAN CAFE Mexicandishes. · 42 Kinderkamack Rd., Woodcliff Lake · 201-782-9500

WOOD-RIDGE

BRIGANTINO RISTORANTE Italian fare. · 269Hackensack St., Wood-Ridge · 201-933-4276

MARTINI GRILL European-inspired dishes andgourmet cocktails. · 187 Hackensack St., Wood-Ridge · 201-939-2000

WYCKOFF

ALDO’S ITALIAN RESTAURANT Italian fare. · 393 Franklin Ave., Wyckoff · 201-891-2618

THE BARN All-American family dining spot. · 359 Sicomac Ave., Wyckoff · 201-848-0108

BLUE MOON MEXICAN CAFE TraditionalMexican dishes. · 327 Franklin Ave., Wyckoff ·201-891-1331

THE BRICK HOUSE Continental dining. · 179 Godwin Ave., Wyckoff · 201-848-1211

3 CHICAS Mexican cuisine, Sunday brunch. · 637 Wyckoff Ave., Wyckoff · 201-848-4700 �

c o n t i n u e d

WTE_BG_0510_v3.jc 6/14/10 12:39 PM Page 10

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AMERICAN: Assembly Steak House &

Seafood Grill, Englewood Cliffs • Bacari

Grill, Washington Twp • The Barn, Wyckoff

• Bazzini at 28 Oak Street, Ridgewood •

Biagio’s, Paramus • Bistro 55, Rochelle

Park • Bonefish Grill, Paramus • Brady’s

Fox Hunt Inn, Northvale • Chart House

Restaurant, Weehawken • Citrus Grille,

Airmont, N.Y. • The Cornerstone, Hillsdale

• The Crab House, Edgewater • The

Crow’s Nest, Hackensack • Daily Treat

Restaurant, Ridgewood • Daniel, River Vale

• Englewood Diner, Englewood • Esty

Street, Park Ridge • Golden Pub, Saddle

Brook • Gotham City Diner, Ridgefied, Fair

Lawn • Griffin’s Bar & Eatery, Cresskil • The

Iron Horse, Westwood • Joe’s American

Bar & Grill, Paramus • Mahwah Bar and

Grill, Mahwah • Nellie’s Place, Waldwick •

New York Steakhouse & Pub, Mahwah •

The Park Steakhouse, Park Ridge •

Palmer’s Crossing Restaurant, Tenafly •

Paulie’s, Closter • The Porter House,

Montvale • The Porter House Grill,

Norwood •The Restaurant, Hackensack •

Restaurant L, Allendale • Rivara’s, Fair

Lawn • The River Palm Terrace, Edgewater,

Fair Lawn, Mahwah • Saddle River Inn,

Saddle River • Smoke Chophouse,

Englewood • Two Spear Street, Nyack,

N.Y. • Village Green Restaurant,

Ridgewood • Village Grille, Tappan, N.Y.•

Westwood Diner and Pancake House,

Westwood

ASIAN: Bangkok Garden, Hackensack •

Hanami, Cresskill • Jade Village, Chestnut

Ridge, N.Y. • Kinara, Edgewater • Kuma,

Paramus • Maharani Express, Fort Lee •

Mantra, Paramus • Matsuya, Saddle Brook

• Minado, Little Ferry • Sakura-Bana,

Ridgewood • Su Healthy Cuisine,

Edgewater • Umeya, Cresskill • Wasabi

Japanese Restaurant, Ridgewood

CONTINENTAL: Axia Taverna, Tenafly • The

Where to eat by cuisine

where TO EAT c o n t i n u e d

WTE_BG_0510_v3.jc 6/14/10 12:39 PM Page 11

072_BGHL_JULY10.indd 2 6/14/10 12:54:36 PM

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Brick House, Wyckoff • Cafe L’Amore,

Oakland • Café Matisse, Rutherford • Cafe

Panache, Ramsey • Chakra, Paramus •

Davia, Fair Lawn • Don Quijote, Fairview •

Harley’s Irish Pub, Hackensack • Harvest

Bistro & Bar, Closter • The Ho-Ho-Kus Inn,

Ho-Ho-Kus • Ivy Inn, Hasbrouck Heights •

La Cibeles, Lyndhurst • MacMurphy’s,

Ridgewood • Marcello’s at the Station,

Ridgewood • Marra’s, Ridgewood •

Martini Grill, Wood-Ridge • Ravi, Suffern,

N.Y. • Rudy’s Restaurant, Hackensack • Sea

Shack, Hackensack • Segovia, Moonachie •

The Stony Hill Inn, Hackensack • Tracey’s,

Little Ferry • Valentino’s, Park Ridge

FRENCH: Chef’s Table, Franklin Lakes •

Latour, Ridgewood • Madeleine’s Petit

Paris, Northvale • Pourquoi Pas, Westwood

ITALIAN: Aldo’s Italian Restaurant, Wyckoff

• Andiamo, Haworth • Brigantino

Ristorante, Wood-Ridge • BV Tuscany

Ristorante, Teaneck • Cafe Capri, Hillsdale

• Cafe Italiano, Englewood Cliffs • Dino’s

Restaurant, Harrington Park • Granita Grill,

Westwood • Grissini Trattoria, Englewood

Cliffs • Il Mulino, Dumont • Il Portico,

Tappan, N.Y. • Il Villaggio, Carlstadt •

Lanterna, Nyack, N.Y. • La Piazza Bistro

Italiano, Ridgewood • La Vecchia Napoli,

Edgewater • Maggiano’s Little Italy,

Hackensack • Marcello’s Ristorante,

Suffern, N.Y. • Nanni, Rochelle Park •

Paisano’s, Rutherford • Que Pasta, Saddle

Brook • Risotto House, Rutherford •

Ristorante Paradiso, River Vale • Roberto’s

II, Edgewater • Rocca, Glen Rock • Savini,

Allendale • Sorrento’s, East Rutherford •

Teggiano, South Hackensack • Trattoria

Fratelli, Ridgewood • Trovato’s Italian

Restaurant, Elmwood Park • Villa Roberto

Ristorante, Rochelle Park

LATIN: Blue Moon Mexican Cafe, Engle-

wood, Woodcliff Lake, Wyckoff • Sabor

Latin Bistro, Hawthorne, North Bergen

• 3 Chicas, Wyckoff

MULTIETHNIC: Apolo’s Restaurant, Ramsey

• Baumgart’s Cafe, Englewood • Greek

City, Ramsey • Hamsa, Tenafly •

Mediterraneo, Ridgewood • The Melting

Pot, Westwood • Nisi Estiatorio,

Englewood • Oceanos, Fair Lawn • Park

and Orchard Restaurant, East Rutherford •

Teaneck Kebab House, Teaneck • Varka

Estiatorio, Ramsey

WTE_BG_0510_v3.jc 6/14/10 12:39 PM Page 12

073_BGHL_JULY10.indd 1 6/15/10 1:28:01 PM

SHOP LOCAL PROGRAM | Launching Fall 2010Support local business by shopping in stores with the Shop Local sticker!

On April 22nd we celebrated the Grand Re-Opening of Porcelanosa’s Westbury showroom. ➊ Sara Murphy and Santiago Manent of Porcelanosa. ➋ Leslie Lewit Milner (Absolute Heads and Homes), Mindy Miles Greenberg (Encore Decor), Daniel Rivas (Arkidtecture), Susan Gilberg (Porcelanosa), Bruce Levine (Arkidtecture), and Eugenia Vitiello (Albert Vitiello Decorators Workroom)

Get SOCIALFOLLOW US ON TWITTER! @BergenHandL

FIND US ON FACEBOOK! Facebook.com/BergenHealthandLife

Promotions & UPDATES | July/August 2010

Thursday, September 30, 2010The Estate at Florentine Gardens Excited for Bergenfest 2010? We are!

Follow us on twitter for daily updates @Bergenfest. And don’t forget to vote for your favorites in Bergen: www.BergenHealthandLife.com/survey.

UP

CO

MIN

G E

VE

NT

S

CONGRATS TO OUR MARCH WINNER: Barbara from Wyckoff, NJ received a complimentary massage at Daydream Day Spa in Woodcliff Lake, NJ.

CONGRATS TO OUR RECENT FACEBOOK SHOW TICKET WINNERS: AnneMarie Cordasco Pastena, Bryan Kule, Christine McIndoe, Marilyn Katz Sandler and Catherine Cottingham Launder. New winners every week!

A BIG THANK YOU to everyone who fi lled out our reader survey from the March issue. We gather hundreds of great responses and are working to fi ll the magazine with what you want to read! And a special congrats to Shivaun Biddle who won Broadway tickets to see Rock of Ages in the survey giveaway!

GIVEAWAYS visit www.BergenHealthandLife.com/contestfor all the latest giveaways.

win,Win,WIN!

On May 1st Bergen Health & Life sponsored the Volunteer Center of Bergen County’s 18th annual Derby Day. We enjoyed a wonderful afternoon of savory southern food, authentic mint juleps, wine tasting, great music, and of course, the 135th running

of the Kentucky Derby, of all for a great cause! ➌ Vivienne Rollins, Elizabeth Mee and Laura Dowden of Bergen Health & Life

OUT ABOUT

VISIT OUR NEW WEB SITE! www.BergenHealthandLife.com and sign up for our e-newsletter, chock-full of health tips, local news and events, contests and fun!

THE TWELFTH ANNUALBERGEN COUNTY GOLF CLASSICMonday, July 12, 2010Ridgewood Country ClubVisit www.bergengolfclassic.org for more info.

➊ ➋

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White House InteriorsdeFine • design • deliveR

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Center in Hackensack. TheRodgers and Hammerstein musical revue features lesser-known songs, as well as tunes from favorites like The Sound ofMusic and Oklahoma!. Tickets:

J U LY

July 11—Take a strollthrough the TENAFLY STREET

FAIR, 10 a.m. to 5 p.m. atWashington Street and RailroadAvenue in Tenafly. Browse craftsand taste specialties fromexhibitors and local merchants;kids can enjoy face painting, sand art, pony rides and more.Call 201-998-1144 or visit www.jcpromotions.info for more information.

July 16—See “Encounter,” a newproduction by the dance companyFOLKTAP, 8 p.m. at the Com-munity Center in Fair Lawn.Described as “contemporary tap,”the group draws on Latin, mod-ern, jazz and ballet influences tocreate energetic performances.Tickets: $20. Call 201-794-5372 or visit www.fairlawncommunitycenter.org for more information.

July 16 through August 1—Enjoy beloved show tunes withthe Teaneck New Theatre’s stag-ing of A GRAND NIGHT FOR

SINGING, 8 p.m. Fridays andSaturdays and 3 p.m. Sundays atthe Hackensack Cultural Arts

$12 to $18. Call 201-692-0200 or visit www.go-tnt.org for more information.

through July 25—Catch aglimpse of life in the area duringthe Revolutionary War with ROAD

TO REVOLUTION—PARAMUS

VALLEY IN THE 18TH CENTURY,

an exhibit at the SchoolhouseMuseum in Ridgewood, 1 p.m. to3 p.m. Thursdays and Saturdays, 2 p.m. to 4 p.m. Sundays. Artifactsinclude a letter from GeorgeWashington, militia uniforms andcannonballs. Suggested donation:$5 for adults, $3 for children, $10for families. Call 201-447-3242 or visit www.ridgewoodhistoricalsociety.org for more information.

Be THERE

PICASSO AT THE METROPOLITAN MUSEUM OF ART through August 15—Tour a landmark exhibition featuring more

than 300 paintings, drawings, sculptures, ceramics and prints by the

renowned artist, 9:30 a.m. to 5:30 p.m. Tuesdays through Thursdays

and Sundays, 9:30 a.m. to 9 p.m. Fridays and Saturdays in Man-

hattan. Suggested donation: $20 for adults, $15 for seniors; free

for children under 12. Call 212-535-7710 or visit www.metmuseum.org

for more information.

IST

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FREE

NEW JERSEY STATE FAIR\through July 5—Enjoy rides, foods and games aplenty

at this annual event, boasting more than 150 family-

friendly attractions, held at the Meadowlands

Fairgrounds in East Rutherford. The fair also

includes a petting zoo, hypnotist and magic

shows and an auto and bike show, plus shop-

ping, exhibits and more. Admission: $5 to $9;

free for children under 32 inches. Call 973-

450-1073 or visit www.njfair.com for hours

and more information.

c o n t i n u e d

BeThere_BG_510_v3.jcREV 6/15/10 2:30 PM Page 70

077_BGHL_JULY10.indd 1 6/16/10 11:42:10 AM

July 29 through August19—Take in an outdoor movie(and some pretty stellar waterfrontviews) at MOVIE NIGHTS ON THE

ELEVATED ACRE, Thursdayevenings at 8 p.m. on Water Streetin Manhattan. Part of the summer-long River to River Festival, theweekly films, paired with inde-pendent shorts, include Broad-way Danny Rose, Auntie Mame,The Country Girl and The Muppets Take Manhattan. Ticketsare first-come, first serve. Visitwww.rivertorivernyc.com for more information.

AU G U S T

through August 1—Enjoy aclassic New York City summer tra-dition: SHAKESPEARE IN THE

PARK, 8 p.m. at the DelacorteTheater in Central Park. This sea-son’s plays include The Merchantof Venice (featuring Al Pacino) and The Winter’s Tale. Tickets are

free and can beobtained the day of

the show; earlyarrival is recom-mended, as per-formances sellout regularly. Call212-539-8500 or

Be THERE

August 21—Reel in a win-ner at Camp Glen Gray’s 2010

FISHING DERBY, 9 a.m. to noon atthe campgrounds’ Lake Vreelandin Mahwah. Participants competefor prizes in various age groups.Call 201-327-7234 or visitwww.glengray.org for entrance fees and more information. ■

THE WIGGLES WIGGLY CIRCUS LIVE!August 17—Bring the little ones to this fun-filled performance, 2:30 p.m.

and 6:30 p.m. at the IZOD Center in East Rutherford. Acrobats, clowns,

trapeze artists and dancers will join The Wiggles onstage for an energetic,

musical show. Tickets: $18.50 to $78.50. Call 201-935-3900 or visit

www.izodcenter.com for more information.

visit www.shakespeareinthepark.org for more information.

August 7—See DARK STAR

ORCHESTRA—the ultimate Grate-ful Dead tribute act—8 p.m. at theBergen Performing Arts Center inEnglewood. The band re-createsan original Dead set list at everyshow. Tickets: $27 or $35. Call201-227-1030 or visit www.bergenpac.org for more information.

FREE

FREE

FREE

7 8 / J U L Y - A U G U S T 2 0 1 0

SEND EVENT LISTINGS TO: Bergen Health &

Life, 110 Summit Avenue, Montvale, NJ 07645;

fax 201-782-5319; e-mail editor@wainscot

media.com. Listings must be received four

months in advance of the event and must

include a phone number that will be published.

Bergen Health & Life (USPS 025-351) is

published 8 times a year by Wainscot Media,

110 Summit Avenue, Montvale, NJ 07645.

Postmaster: Send address changes to

Subscription Department, Wainscot Media,

P.O. Box 1788, Land O Lakes, FL 34639.

Periodicals postage paid at Montvale, NJ, and

additional mailing offices.

ANTIQUES IN THE PARKAugust 29—Find your newest item of intrigue

or conversation piece, 10 a.m. to 5 p.m. at

Veterans’ Park in Westwood. Visitors can

browse through treasures from approximately

80 exhibitors. Call 201-666-1340 or visit

www.pjspromotions.com for more information.

SH

UT

TE

RS

TO

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BeThere_BG_510_v3.jcREV 6/15/10 2:31 PM Page 71

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Life as a personal chef: “Picture cooking in the mostbeautifully equipped kitchens and having lots of creativecontrol, after the initial process of learning clients’ likesand dislikes. It’s great.”At-home cooking choice: “Stuffed vegetables. I’ll stuffeggplant, zucchini or tomatoes with whatever’s aroundthe house—lentils, sautéed spinach, beans, panko crumbs.I’m on a lentil kick at the moment.”Reading list: “Skinny Bitch in the Kitch and Jamie Oliver atHome. And It’s Just Personal, of course, because I wrote it.”Worst cooking disaster: “It was actually a baking disas-ter. An hour before a client’s wedding, we were assemblingthe tiers of the cakes. They had to be screwed in so the cas-cading flowers lined up. One layer wasn’t perfectly aligned,but we kept twisting. The tier broke off and the screw wasstripped, so it went from a five-tier to a four-tier cake.”Buy-now produce: “Zucchini, tomatoes, eggplants, beets,peppers, cucumbers, melons, plums, peaches, berries. I loveeating locally grown food. You can’t beat a Jersey tomato.”Comfort food: “When my Irish mom makes pierogies,it brings back memories of my childhood. My dad is Polishand has six sisters who taught her the process. It takes allday, but it’s worth it!” Indispensable ingredient: “Avocados. I have a greatrecipe for stuffed avocados.”One-stop shopping: “Steve’s Market in Ramsey,Whole Foods in Paramus, Ramsey Farm.” Dreaded fare: “I refuse to eat liver. Your liver is the filterof your body. Everything we digest is processed throughour livers. You know what a dirty car filter looks like whenyour car mechanic tells you its time to change it?”Health saboteur: “Sugar is the enemy. It’s addictive andthe negative effects are slow and subtle.”Guilty pleasures: “Nachos and a Cadillac Margarita.”Hate to admit I use______: “Marshmallow Fluff!Once in a blue moon, I will eat it with peanut butter, jellyand banana on a wrap. It’s so good!”Must-have pantry staples: “Olive oil and salt.”Snack attack: “A golden delicious apple during the dayand a dark hot chocolate at night.”

Pint-size chef: “We had apple treesin our yard when I was growing

up, and I made the best applepie in the neighborhood. Iloved making food for otherpeople. That’s how I knew Iwanted to cook.” �

Celebrity challenge: “Challenge? It’s a delight. TheKidds took me with them to Mexico and flew my boy-friend there to surprise me. They took me to dozens of bas-ketball games. And the day someone came to shoot me formy book, Joumana worried that the shirt I was wearingwouldn’t photograph well. She literally took the shirt offher back and gave it to me. I’m wearing it on the cover.”Dinner at the Kidds: “Their quest is like every otherfamily’s: to eat healthier, to eat more together. I worked forthem for six years, and I hope I helped them achieve that.” Go-to foods: “The kids—TJ, now 13; and twins Miahand Jazelle, now 9—love Mexican food, specifically ahealthy version of enchiladas.”

End notes

A CHAT WITH

EllenPostolowski

b y R i t a G u a r n a

THIS MAHWAH RESIDENT, PERSONAL CHEF

AND NEW AUTHOR, 44, DISHES ON COOKING

FOR THE FAMILY OF NBA STAR JASON KIDD

WIN!Head to www.bergen

healthandlife.com/chef

to win a signed copy of

Ellen Postolowski’s book, It’s

Just Personal, and to see

her recipe for crunchy

chopped Asian

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Endnote_BG_0510_v4.SL 6/11/10 2:32 PM Page 46

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