• Market Pizza Has New Owner, Same Great Taste

     
    POSTED August 4, 2016
     

Megan Jones-Holt purchased Stockton Market’s Market Pizza restaurant  in Stockton, N.J., from former owner and renowned caterer and chef Jamie Hollander in May 2016.

 

The restaurant operates within the indoor Stockton Farmers Market, which features fresh produce, local meats and other food products year-round.

 

While the pizza is known for its fresh, locally sourced ingredients, Megan follows Hollander’s time-tested recipes, while infusing her New Orleans heritage with unique weekly specials.

 

Highlights include truffle mushroom, locally sourced sweet Italian sausage, black forest and more.

 

The market space is available for special events, dinners, birthday events, local farm to table events and others; it being converted for different types of seating, and the food vendors can all participate in a  varied menu.  The space is BYOB and handles approximately 100 seated and 200 for cocktails. It’s an exciting new space for an offbeat event that appeals to a foodie crowd.

 

For more information, call Megan Jones-Holt at 609.664.7521, or stop in for a bite during regular hours:  

 

Friday:  12–8 PM

Saturday:  9 a.m.–4 p.m.

Sunday:  10 a.m.–4 p.m.

Who can resist a cocktail with the name Return to Paradise? From costa Kitchen & Bar, the signature restaurant at Mar Monte Hotel in Santa Barbara, is a beverage we can’t wait to enjoy during a warm Southern California afternoon. Any time you’re in Santa Barbara is happy hour!

Ingredients

1.5oz SelvaRey White Rum
.5 ounce El Dorado 12-Year-Old Dark Rum
1 ounce pineapple juice
.5 ounce cinnamon syrup
.5oz lime juice
1 dash angostura bitters

Directions

 

Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.

 

Lots of folks claim to be adventurous eaters, but are the epicureans in your group ready for … toasted grasshoppers? If they are, send them to Cultura Comidas y Bebida, a year-old Carmel restaurant specializing in light, inventive and almost-too-pretty-to-eat traditional Mexican dishes tweaked to appeal to a California palate. Chapulines, a common bar snack in Mexico City and the southern state of Oaxaca, from where they’re imported, are salty/spicy/crunchy and taste a lot better than they sound.