1064348_13850358282(Webfinal) the Spot-winter 2013 Page 4 Final

8/13/2019 1064348_13850358282(Webfinal) the Spot-winter 2013 Page 4 Final

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The Spot - November 2


3/15

Insideures

en Fishes.......................4

ok at the popular Italian

on of the Feast of the

en Fishes.

et Eats....6

holidays are a me to

lge. Forget your diet

dive into a slice of cake.

k the Homes......8

l interior designer

eann Kearney shares

best decorang ps.

Cocktails......11

ologists at Bel Posto of

kensack share recipes for

r tasest toddies.

tlight............14

a peek inside Bel Posto

taste the avors of

ence come alive.

day Flowers......19

Kosakowski, resident

st at OSheas Florist in

brouck Heights,

es his experse.

ply Charming..20

sics to trendy, jewelry

ys makes the perfect

day gi.

mory Lane..24

a break from the hustle-

le and create some

mories.

Welcome to the inaugural issue of The Spot, a lifestyle magazine

published by The County Seatnewspaper of Hackensack. This new

publication will bring our loyal readers the latest in dining, entertainment,

shopping and health.

The Spots rst cover is graced by the legendary Phil Simms, a New York

Giants icon. Phil is very involved in the launch of one of the most exciting

ventures to come to Bergen County the HackensackUMC Fitness &

Wellness Powered by the Giants. The facility is now under construction on

Route 17 in Maywood and promises to bring the best in nutrition and health

to our area. In addition to state-of-the-art equipment, the center will have

group exercise classes, personal training and medical care facilities.

Inside The Spot, you will nd a feature on the latest jewelry trends for the

holiday season. From classic Tiffanys pieces to the exotic tanzanite, theres

certainly something for everyone.

For those who love to decorate, we have gathered advice from local

experts on how to select owers, host a party and prepare your home for all

the special occasions to come.

In this issue, we have spotlighted one of the most creative restaurants to

recently open its doors in Bergen County Bel Posto of Hackensack. Chef

Paolo Nozzoli, a native of Florence, brings the authentic avors of Italiato

Prospect Avenue complete with a gourmet salumeria and a curated list of

wines.

Our advertising department has done a magnicent job in presenting a

wide selection of whats best in Bergen County, from restaurants to bakeries,

medical ofces to real estate rms.

Our goal is to make The Spotyour go-to guide for whats new, whats

good and whats exciting in North Jersey. The Spot is where its at!

Lauren Zisa

Editor in Chief

The Spot - November 20The Spot - November 2013

Editors Note

er

hon

n ChiefZisa

Editor

Travisano

ctor

Hatcher

Graphic Designer

Linda Lemos

Sales Managers

Karen Burke

Avis LoVecchio

Contributors

Barbara J. Gooding

Joy Belgiovine

Roseann Kearney

THE SPOT

Fall/Winter 2013

Staf f

www.cntyseat.com or www.facebook.com/cntyseat

The County Seat, 77 Hudson Street, Hackensack, NJ 07601

P: 201-488-5795

F. 201-343-8720


4/15

www.twindoortavern.com

122 West Pleasant Ave Maywood, NJ

201-843-8022

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Full SatelliteCoverage of Yo

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grew up thinking everyone enjoyed a spread

of sh dishes on Christmas Eve. In fact, thener was the holiday meal everybody lookedward to most, way more than the pasta andat served on Christmas Day. Later, I learnedt the Feast of the Seven Fishes was strictlytalian thing.

T

his tradition and the sh served variesfrom home to home, with some families

ebrating with seven seafood dishes anders plating more than a dozen differentes.

My mother-in-law, Vincenza Minervini, anative of Molfetta in the Puglia regiontaly, explained that the Christmas Eve feast

mmemorates theLa Vigilia di Natale, or thet of the birth of baby Jesus.

Eating seafood on Christmas Eve dates backto the Roman Catholic practice of refrain-from the consumption of meat or milk prod-s on Wednesdays, Fridays and (in the Latinrch) Saturdays, as well as during Lent andthe eve of specic holy days. As no meat orter could be used on such days, observantholics would instead eat sh, typically friedil.

The meal often includes seven, eight or evennine specic shes that are consideredditional such as calamari, mussels, clams,

mp and let of sole. The most famous dishthern Italians are known for is baccala

ted cod sh), where it is rumored that thedition started.

I remember my mother soaking the baccalan the bathtub a week before Christmas Eve,

d Stephen Lo Iacono, chairman, St. Josephsian Feast of Lodi.

he Feast

f the Seven Fishes

Still, it remains unclear when the term Feastof the Seven Fishes was popularized.

My family actually had a big disagreementover this one Christmas Eve, Lo Iacono re-called. Some thought the seven shes repre-sented the seven sacraments. The other theorywas that it stood for the Seven Days of Cre-ation.

Others believe that the seven was selectedbecause it is the most repeated number inthe Bible or in honor of the Seven Hills of Rome,which surround the city.

My mother-in-law focuses less on thenumber of sh used, but rather thenumber of entrees being served. She makessure that there are 13 different plates on the

table at our Christmas Eve dinner.

My mother said the 13 plates was symbolicof the 12 apostles and Jesus. Also, the numberis considered good luck in Italian, she said.

Josey Celtano of Sals Good Eats of Teterborosaid that she Americanized the Italiantradition to suit her familys likes and dislikes.

We stick with about ve favorite sh dishesnow like linguini with homemade white clamsauce, shrimp oreganata, fruitta di mare(seafood salad), calamari and a at sh, like

tilapia, she said. Its not like the way mymother used to do it with the eel, smeltz andbaccala.

While the origins of this time-honoredtradition may be disputed and differentvariations of this traditional meal evolvedthrough the years, one thing is certain thisfeast is all about celebrating family and food.

oy Belgiovine

Joy Belgiovine is a writer for The Spot and The County Seat newspaper and a resident of Woodcliff Lake.


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Sweet Eatsnet TharpeH

ome Cook Charlotte Barretts Turtle Cake is

one decadent dessert. The wonderful avor

combinations in this one will have you

cleaning your plate. Be quick when grabbing

a piece ... itll be gone before y ou know it.

You Need

German chocolate or plain chocolate cake mix

z.) bag caramels

k butter

sweetened condensed milk

ll bag walnuts or pecans (opt.)

Directions

Prepare cake mix as directed on box.

Pour half of the batter into a 9x13 pan and bake for 20

minutes (temperature based on your cake mix instructions).

Mix butter and caramels together in small cooker, let

caramels melt. Then, add sweetened condensed milk and

stir well. Stir often and do not let burn. Cook and stir this

for about 1-2 minutes.

Remove from heat and pour the caramel mixture over rst

layer of cake. Then pour remaining cake mix batter on top

of the caramel mixture and spread gently and evenly.

Bake for about 20-25 minutes or until done.

Let cool before serving.

www.justapinch.com/turtle

2011 Just APinch Recipe Club.Brought to you by American Hometown Media

aramel, chocolatend nutsoh my!


6/15


y year, I get calls from clients asking me to decorate theirfor Christmas and I happily accept because the holiday is

cial to me. Christmas is about making magic and creatingries for those we love.my family, the Christmas season has always been usheredhe arrival of Santa Claus at the Macys Thanksgiving DayAfter sitting down to a traditional Thanksgiving dinner

rkey and all the trimmings, the Christmas decorations come

n interior designer, I decorate approximately 30 to 40every Christmas season. There is so much to do: Christmas

mantles, doorways, staircases, tabletops, light fixtures,

ws and more. Christmas lights, specially-selected ribbons,, glass balls, angels, sparkly branches, wreaths, nativities,and flowers are gathered and selected carefully. Each homehave its own style and personality, like the people who live

hristmas tree with a simple set of clear sparkling lights isty. However, a cluster of trees together, draped in lights is

magnificent. Simple, but beautiful! I always say the more ther and this is how I feel about Christmas trees. People think Izy when I suggest multiple trees, but when their homes areete they are glad they listened.en put small trees in childrens rooms so they can bealized. One of my clients has a little girl who begged us toe the family room tree in hot pink. So we gave her a tree ofn. She and I decorate together every year. Hot pink glittery

mas balls, ribbons, and flowers are beautiful in her room,center of the house. To see the smile on her face and thein her eyes when she decorates her hot pink Christmas tree

everyone so happy.

When I decorate staircases, I cover the railings with garlandsof evergreens and inch by inch I then decorate. Sometimes I usedecorative fruits and berries. Gold angels, flowers and ribbons willalso do the trick. Tin soldiers, trains, cars or snowflakes could beused to turn your home into a winter wonderland.

One of my favorite Christmas trees in my home is a little one Iput in my kitchen. The tree has clear sparkling lights, ornamentsmade by my grandchildren, some red berries, handmade woodentoys and plaid ribbon. On top sits an old rag doll. I love sitting atmy table and talking about each piece that weve collected.

I have decorated all kinds of trees and homes and I find that themost important element is to make each home special for the folksthat live there. Whether it is a wreath on the door, a rocking horseon a table or a sign on the wall that says Joy to the World, keepit happy and always keep it beautiful!

Roseann Kearney is a New Jersey-based interior decoratorand designer with more than 35 years of experience. She is also apublished author and public speaker. For more information she can bereached at 201-290-2647 or www.RoseannKearney.com.

Deck

he homesoseann Kearney
http://www.roseannkearney.com/http://www.roseannkearney.com/


7/15


The calamari is tos

a Cajun our and fr

perfection. While s

it is then tossed wi

onions and tomato

honey balsamic po

sauce. Although th

sounds spicy the

sweet and savory.

Cajun Calamariat SolarisA neighborhood favorite f

over a decade

Granny1

1oz oran

0.5oz sour App

Mar

Garnish: Green ap

0.5o

Top o with Ch

Champagne

Garnish: cherry/ha

Black aHalf B

B

Sngi M1o

0.5oz T

2oz of red/w

Splash of ora

Ma

Garnish: skinless oran

New Fashioned1oz Crown Royal

0.5oz Croc Amareo

Splash simple syrup

3 dashes of biers

Snier glass (straight up

aer shake)

Garnish: orange peel in glass

Toasted Almond Fudge1.5oz chocolate vodka

0.5oz Amareo

Splash orange

Top o with club soda

High ball glass w/ice

Topped with chocolate coco

powder

Bel Frappe

1oz Licor 431oz half n half

Rocks glass (shake with rocks into glass)

Top o with cinnamon powder and sck

Hony Mnhn2.5oz of Dewars Honey

1.5oz of sweet vermouth

Marni glass

Garnish: cherry

Fall Cockta

Holidy M

1oz Cream

0.5oz hea

Marni glass - sprinkle rim w

Solaris is located at 61 River Street, Hackensa

*Recipescourtesyof BelPostoofHackensack


8/15

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he mission of HackensackUMC Fitness & Wellnessowered by the GIANTS is to help people of all ages and

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Posto, Italian for beau-place, is an ideal dining

ation for an intimate fam-

nner or a holiday party in

ensack. Executive Chef

Nozzoli, a native of Flor-

Italy, offers guests an

ic Tuscan menu featur-

resh, local farm-to-table

dients and showcases his

ars of experience working

w York City.

ur philosophy is all about

ng a beautiful experi-

said Eric Betley, restau-manager. We cater to our

ele and offer a unique and

ying dining experience

to home.

menu changes season-

nd the autumnal equinox

r menu features an assort-

of meats and cheeses, as

s appetizer delights such

Asparagi alle Uova di

lia - steamed asparagus

heese fondue, crispy pro-

sciutto and sunny-side up quail

eggs. Entre favorites include

the risotto, made with creamy

vialone nano rice, beets, sau-

sage, red wine, gorgonzola

cheese and white trufe oil; the

Osso Buci di Maiale, a milk-

braised Vermont farms pork

shank with broccoli and sun-

dried tomato farotto; and the

Cacciucco a Tuscan seafood

soup brimming with lobster,

crab, mussels, clams, octopus,

shrimp, white sh and crostino.

In addition to the Italian din-

ner menu, Bel Posto offers the

Sushi World bar, created by

master sushi-sashimi chef Saito

of Tokyo Shimbashi, Japan.

Every Thursday, the sushi bar

features the Ladies Roll Spe-

cial from 4 to 10 p.m.

We truly have something

for everyone, said Betley. We

will cater to any type of event

and accommodate up to 100

guests in our upstairs party

room. We will work with our

clients to customize the menu

to t their needs and budget.

Our upscale, yet casual atmo-

sphere makes it the perfect

setting for your holiday gath-

ering. The elegant private

banquet room also features two

balconies for guests to enjoy.

For those looking for a quick

bite, Bel Posto serves a new

bar menu which includes Ital-

ian Spuntini, along with classic

burgers, hand-crafted pizzas,

specialty cocktails, beers from

around the world and wines by

the glass. The Gourmet Pantry/

Salumeria is also open daily,

allowing guests to sample tra-

ditional deli items in addition

to Tuscan specialties. Feature d

fare includes weekly specials,

paninis, wraps, hot and cold

sandwiches, sushi to go, fresh

baked artisan breads, pastries

and desserts available daily.

Dine and dance the night

away on the weekends, with

live entertainment every Sat-

urday evening and a DJ or live

music every other Friday. Hap-

py Hour is Monday through

Thursday, from 4 to 6 p.m.

Sunday brunch is served from

11 a.m. to 3 p.m. for $24.95

per person and includes a com-

plimentary Mimosa or Bellini.

Bel Posto also hosts many re -

gional wine and dinner pairing

events. In November, the wines

and tastes of Sicily will be fea-

tured and, in January, the pair-

ing will focus on Californias

Napa Valley.

Bel Posto (formerly The

Restaurant) is located at 160

Prospect Ave., Hackensack.

For more information, call

201-880-8750 or visit www.

belpostonj.com.

Bel Posto ~ A Culinary Trip Around the Globe

y Belgiovine

otlight

http://www.belpostonj.com/http://www.belpostonj.com/http://www.belpostonj.com/http://www.belpostonj.com/


10/15



11/15

Whether you arehaving a few friends over for

cocktails or the whole family for

a feast, your oral decorations

are almost as important as what

you are serving your guests.

John Kosakowski, owner of Bill

OSheas Florist and Gifts in

Hasbrouck Heights, offers some

advice for dressing

up your home for

the holidays:

Deck theDoorsBefore your

guests even step

foot in your home,

accent your en-

trance with a wreath. A

wreath on the front door is aneasy way to make your home

appear warm and inviting in-

side. Kosakowski suggests al-

ways using fresh orals.

Think Long TermUse fresh evergreensaround your home. They can

last a whole month and will

give off a wonderful holiday

fragrance, Kosakowski said.

Try placing a few evergreen

sprigs in clear vases around the

house or on the table. Another

great way to spruce up your set-

ting is with some colorful leaves

scattered along the mantle or on

the table.

Go Au NaturelTall white birchbranches, berries or pinecones

create a wonderful and rustic

holiday feel, Kosakowski said.

You can easily incorporate

these elements into your place

settings or centerpiece. Anoth-er trend when it comes to sea-

sonal dcor is potpourri. Pot-

pourri is making a comeback,

Kosakowski added. Use the

holiday fragrances around your

home, along with candles as a

nice way to add warmth, spice

and color, especially in the bath-

room. Hosts tend to

the bathroom, but

will go in there throu

night, Kosakowski e

Its a WrapDont senguests home empty-h

can be something sm

votive candle they c

decorate their home

box of chocolates, Kki said. This is a nic

end the night and a litt

goes a long way

in making

your guests

feel wel-

comed and

special.

Say Wit

FlowerBy Joy B

Create lasting memories

with personalizedholiday gifts.

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Visit PersonalCreations.com/Careor call 1.800.549.2175.



12/15

Carla CarusoGlass sculptor-turned-

ewelry designer Carla

Caruso is right on point

his holiday season with

her Twinkle collection.With lovely vintage styling,

he Starburst design

eatures beveled edges to

create subtle shadows and

highlights to emphasize the

starburst. The Shooting

Star necklace is simple

and symbolic, adding

ust a touch of shine to

our dcolletage. Carla

Carusos Twinkle Collection

s available online at

www.carlacarusojewlery.

com and in select stores

worldwide.

Chloe + IsabelThe perfect accent to the

classic little black dress

youve reserved for a

holiday soiree, Chloe +

Isabels Forget Me Knot

sterling pendant features

a silver knotted bow with

delicate rope details.

Feeling less sophisticated

and itching for some edge?

Check out the Pav Spike

Pendant in shiny rhodium

plating sprinkled with clear

crystal stones. Chloe +

Isabel designs are available

through a Chloe + Isabel

merchandiser or online at

www.chloeandisabel.com.

Stella and DotThings get personal with

Stella and Dots charms,

which range from classic

initials and birthstones to

angel wings and apples.

Perfect and affordable for

gift giving, you can simply

sport one at a time or layer

them on to display your

own personal story around

your neck. Stella and Dot

accessories are available

online www.stelladot.com.

y Belgiovine

implyCharming

Tiffany & Co.

The Atlas design, with its classic Roman numerals, continues to evolve, withTiffany refining these symbols of empire with the streamlined contours ofAmerican design. This seamless blend of the new and the legendarycaptures the essence of Tiffany chic, sophisticatedthe premier jewelerof elegant simplicity. The Tiffany Atlas jewelry collection is available at

Tiffany & Co. locations worldwide and online at www.tiffany.com.

me to take the weight of the world off your shoulders and say goodbye to chunky statement necklaces.

it comes to the accessories of today, less is more. So get ready to ring in 2014 with delicate

ms, ranging from timeless, classic styles to trends tailored to you.

When it comes to stones, the hottest color for the holidays is royal blue. Tanzanite, one of the rarest

emstones in the world, features a brilliant blue color infused with violet tones. It is only found at the

oothills of Mount Kilimanjaro and its estimated that only a decade or so supply is left. Tanzanite

an only be purchased by retailers from a TanzaniteOne sightholder. Anuja Dangayach, CEO of

Color Jewels, Inc., the leading supplier of tanzanite jewelry, said that because of the gems rarity

nd limited supply, it will only be owned by a fortunate few that will be able to pass down this

oveted heirloom from generation to generation.


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13/15



14/15

The Spot - November 2013

MEMORY LANEBy Barbara J. Gooding

Holiday Hustle-BustleAlternatives

Hustle-bustle means energetic confusion accompanied by excitement, fuss, stress, anticipation and even anxiety.

ound like the upcoming holiday season? If so, now is the time, before it really begins, to take pause and free

ourself from over-emphasis.

Each year, we reminisce of past holidays and plan for those we wish to create but that all seems to take

the skip out of our steps.Id like to suggest some alternatives to what you normally do and what you think you have to do so

that you can actually enjoy the holidays and those around you.

First, take a deep breath. We forget whats really important is spending time with someone you

love. That easily can be done maybe over a cup of coffee or some hot apple cider or just picking

up the phone to catch up. Rather than spending time mailing photo-cards or sending e-mails

to all your friends and family, pick someone special who could use some cheer or just a hug

and visit him or her. Make a meal and give it to a neighbor in need or bring it to a community

center. Drop off some food and blankets to your local animal shelter or rescue group.

Mail some packages of personal items to our troops ghting overseas. Sort through the

toys your children have outgrown and offer them to charities. For many of us, money

is tight, so take a turn at making presents or help someone with a house repair or

difcult chore.

Get away from the madness of shopping malls and take a walk down Main Street.

There are so many shops to pop into, holiday music emanating from mounted

speakers along the way and the chance to catch a few snowakes falling. I can

remember years back stopping in at Womraths bookstore for a holiday book,

perhaps getting a charm for my bracelet at Bohrman Jewelers and of course an

inexpensive something at Woolworths or Grants.

So step back and think of how you can make this holiday season special by

taking in the spirit of it and transforming it into the best ever without the

stress. We can always nd something for which we are grateful. Make it all

worthwhile for you while bringing joy to others.

Barbara J. Gooding is a creative and historical writer who resides in Hackensack.


15/15

PRSRT STD

U.S. POSTAG

PAIDPHILA PA 191

PERMIT NO.

6498

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1064348_13850358282(Webfinal) the Spot-winter 2013 Page 4 Final