Marilyn's May Preview

Is It Really May Already?

May, from where I sit, seems like such an amazing month.

There’s so much going on and so much good that will come of it all. From our Vehicle For Change Program, to volunteer opportunities with the Boys and Girls Club, To my Cook Book, Mushrooms, and Moringa Supplement Line, I’m giving you the rundown on everything that’s going on for my partners and I this May.

Paint Beach-Bound Trash Cans with The Boys And Girls Club

This month you’ll find me spending my Tuesdays getting messy with the kids and crew over at the Boys and Girls Club. Bring some clothes you’re ready to  paint in and get creative with us from 4:30 til 6 at the Boys and Girls Club in Asbury Park. You don’t need to be Picasso or Monet to paint with us and the trashcans we’re designing will be used on the beach this summer!

2 River Mushroom Company and Wave Of Balance Are In Full Swing

Ready to taste the most delicious organic mushrooms of your life? Be sure to check out 2 River Mushroom Company where my partners and I are working to bring you some out-of-this-world delicious, hyper-local, organic, and gourmet mushrooms. Check out our instagram page to feast your eyes on the beautiful colors and shapes our mushrooms take, and feast on the real thing the next time you stop into Langosta.

Ready to bring your body into better balance? Not sure where to start? Check out my Moringa Supplement line, Wave Of Balance. Moringa is the tree of life and whether you top your smoothie with our powder or take the supplements each morning and afternoon, you’ll know why once you try it out for yourself.

Food And Drinks By The Water. What Else Is Spring For?

From live music to dining outside on the boardwalk, the pavilion restaurants have what you’re looking for as the weather warms up. Grab a taco and a margarita at Pop’s, see your favorite local band play at Asbury Park Yacht Club (APYC) or grab everything from sushi, to lobster to curry  at Langosta Lounge .

Have You Heard About Our Food Truck?

If you haven’t heard of our Food For Thought Food Truck, you can learn more here. The best way I can explain it is that we’re building a vehicle for change. Staffed with locals, able to provide just about any type of menu you can imagine, and with all proceeds going to a charity of your choice, we’re going to be rolling in to your next event to make a real difference in the community. We’re so excited to bring this literal vehicle for change to you soon.

But we can’t do it without you.

To learn more and to donate please visit the Food For Thought By The Sea page here.

One Last Thing…

Whether you’re ready to get serious about your wellness with my Wave of Balance products or want to give back to your community by donating your time with the Boys and Girls Club,  I’d love to have you get involved and make things happen with me this May!

Our Spring Menu: A Collaborative Effort

The Spring Menu: On Full Display At Our Collaboration Dinner

On Wednesday March 27th we hosted our Collaboration Dinner at Langosta Lounge. It was en evening of wine, food, and friendship and I am so grateful to everyone who came to support the restaurant as we finish the curation of our spring menu.

What Is A Collaboration Dinner? 

The Collaboration Dinner is an opportunity for my team and I to showcase the items that we hope to place on our spring menu. We always hope to garner fresh perspectives and honest feedback so that we can tweak and improve the dishes before they hit the tables in the busy season. It’s a simply awesome chance to let locals, family, and friends know what’s new with my work, my team, and our community outreach.  It’s also a great chance to allow the people we know and love to connect with new people as well.

Big Things Coming This Spring!

This time around there was so much to share with our Collaboration Dinner attendees. Our Kula Farm and Kula Café efforts are growing and the farm will be catapulting into spring with the same joy and community-minded action it always offers. My new Moringa supplement line, Wave of Balance is launching (Our party favor gifts at the dinner featured a sample size of each supplement and you can learn more here) and I’m so excited to bring the tree of life to the community that fuels my life. The featured meals that evening featured mushrooms from Two River Gourmet Mushroom company. My new cookbook Feed This Community was on display and available for purchase at the dinner and, if you missed it, you can grab your copy here. I also had a chance to mention our Food For Thought By The Sea food truck and the Vehicle For Change Initiative to fundraise for the truck (To learn more about that click here )

With so much going on this season from mushrooms to food trucks, to cookbooks, we took time to pause, exhale, and enjoy the company of some fantastic people while tasting some new menu items. 

What’s For Dinner

One of the first plates of the evening was a Laissez Crab which included Creole spiced warm jumbo lump crab meat, delicately diced jalapenos, spicy creole mustard,  and house sourdough crostini  for dipping. The cheese was one I learned to make with my husband Scott at Bobolink Dairy Farm in Pennsylvania. We took with a renowned cheese maker named Nina White.

You can never have enough appetizers and so we also offered our guests some carefully cared-for Cuban olives. The olives were chopped with garlic, mixed with ricotta, and covered in panko. The soft, sweet, crunchy, lovely little bites make an awesome accompaniment to the rest of your meal.

One of the evening’s salads was what we affectionately call our Carousel Salad because it changes seasonally. The salad featured items grown right here in Asbury Park at our Kula Farm. The farm serves Kula café and other local restaurants who desire locally grown, organic vegetables and Lisa has taken the farm on like a dragon, as I said that evening. We’ll be hosting a Farm Dinner in April, so be on the look out for that!

Another salad that evening is what we call our Umami Salad. This offering featured a marinated Two River organic mushroom and broccolini salad with pickled grapes, miso Chinese mustard dressing, brûlée-ed burrata, and crispy noodles. Umami in itself is a full experience and this salad certainly follows suit.

One of the items we showcased that evening was a lobster pizza with corn and bacon.

We think those two words, lobster and pizza, just belong together. Be sure to try them and let us know if you agree!

An Entire Menu of New Tastes And New Connections

Our dinner entrees featured an Asian Chicken Marsala with spiced sake demi-glace, snow peas, a pepper sauté, and our very own Two River organic mushrooms. This unique take on Marsala featured a sweet but delectable sauce and aromatic mushrooms that glide on your palate and warms your heart as it does.

 A fan favorite that evening was our Ravino Lemon Mascarpone Ravioli. The local summer squash, heirloom tomato, carefully charred Vidalia onion, farm fresh thyme, black garlic rose velouté, and pine nut gremolata topping gave our guests the chance to experience an absolute adventure in Italian tastes.

Jalisco Steak made an appearance as well. This divine grilled and marinated skirt steak features caramelized onions, lobster potato cake, and corn equites. Juicy, cooked to perfection and expertly seasoned, this is sure to be a dish that you come back for.

If you’ve never tried Buffalo Cauliflower, I’d suggest you stop by Langosta this spring. Ours features Mazi buffalo sauce with cambozola blue cheese drizzle and Kula’s own micro celery is definitely worth the trip if you’re looking to spice things up.

Our collaboration dinner also featured General Tso Chicken  with farro, Two River organic mushrooms, bok choy, and a flavorful broccolini sauté. So, if you’re looking for an excuse to put down that take out menu, come see us instead.  

Surf and Turf, met Farm to Sea on Wednesday. Our dish features white miso and cilantro marinade, coconut, chili, ginger broth, carrot, and radish slaw, with lemongrass jasmine rice and fish sauce vinaigrette. This is a perfect dish for when you’re at Langosta on the boardwalk with a view of the crashing waves and the sound of the roaring ocean. You might even enjoy your Farm to Sea with your favorite wine as well. 

Speaking of Wine…

One of the toughest parts of curating a seasonal menu is the wine list. Tasting wine is a tough job and not nearly as glamorous as it sounds. There are thousands of wines from around the world that could be featured in our list and so we’ve taken to including our staff in wine research and including our Collaboration Dinner guests in the pairing down of that well-researched list.

Among some of the most notable wines of the evening were those from Sophie Bertin (Her wine label features a fossil from the place where the grapes in the wine are grown.) and Rumson Red from my very own Community Vines (A community-serving collaboration with the incomparable James Foley of SÉAMUS Wines and Shore Point Distributors. Click here to learn more ).  Needless to say, we are grateful for the help in tasting and exploring each of the wines and we can’t wait to share our wine list with you all!  

Langosta In Spring Time

Whether you’re having a drink with a friend or a family dinner to celebrate a milestone the team and I at Langosta are excited to welcome you and all of our visitors this spring.

Connect With Us! 

To stay in the loop with all that’s going on for us this season be sure to stay tuned to our website and blog and don’t forget to stop by and try our Spring menu!

See you soon!



Feed This Community Spotlight: Clean Ocean Action

Clean Ocean Action And The Beach

It’s a beautiful (albeit, brisk) spring day here in Asbury. I get the privilege of looking out the restaurant window and seeing the ocean’s waves crashing on a tan and beautiful shoreline here in Asbury Park. As I prepared today’s blog, I got to reflect on a time when I would have looked out onto Asbury’s shoreline and seen something very starkly different. I’ll tell you all about that today as I highlighting another amazing organization that I’ve chosen to donate to as part of the purchase price of my cookbook, Feed This Community (You can pick up your copy here).

 I’m grateful for the chance to tell you all about the amazing work and living legacy of Clean Ocean Action. Clean Ocean Action is an organization that is dear to my heart, not only because it’s creation and timeline mirrors my own culinary and event-planning growth, but because the organization is active in its efforts to protect our shorelines and water. I truly believe that I wouldn’t be looking out onto that pristine beach right now if it weren’t for the tireless efforts of Clean Ocean Action.

The Origin of Clean Ocean Action

Clean Ocean Action was created by Cindy Zipf in her living room around the time I began my adventure in the culinary world. At the time, I was working at Oshin and Clean Ocean Action had its kickoff party at the restaurant (which was located inside a dive shop in Avon). I was waitressing in the restaurant that year and so Cindy and I connected. She was driven, passionate, and thoughtful. We were both passionate about the work that Clean Ocean Action was doing and I was excited to help in my own way as well. 

Around that time, I started to work for COA to lead fundraisers and plan and execute bigger events for them. There was one time that remains in my memory even in this moment. It was an amazing evening for an event. We’d invited people to buy tickets for an event on a boat so that the funds could go to Clean Ocean Action. We’d chartered a boat going out of The Highlands with food, music, dancing, and drinks. The boat traveled out of port and went around the New York area, up the Hudson. It was quite an evening. Those in attendance got to connect with one another, enjoy delicious food, and take in beautiful views. They also got the added bonus of knowing that their ticket price included a donation to an amazing organization.

 Clean Ocean Action raised a great deal of money that evening and a great time was had by all.

I’d say that was my first major dive into marrying food, fun, and awareness to raise money for organizations who were doing work in the world that I truly believed in. It’s easy to forget, because we live in a world of fundraiser events, but back then this combination of raising money and holding an event alongside one another was a new approach. It was also my first real event job and I can’t think of a better way to begin that adventure because I was (and remain) so passionate about Cindy, Clean Ocean Action, and their mission.  

Coming Together For Clean Oceans And Shorelines

When Clean Ocean Action began, it was a time along our coast where there was on-going horrible toxic dumping.  One summer, there were people in hazmat suits patrolling the beaches and testing fecal and medical waste in the water and along the shoreline. People, tourists included, couldn’t go into shark river, the beaches closed, and for a time tourism essentially died. People finally became angry. The community really got lit up and environmental groups got involved including Clean Ocean Action. People collectively realized that the dumping was killing our ocean and that the off-shore dumping had polluted coast so badly. I was among them and began getting involved with organizations, of which I’d say Clean Ocean Action was one of the pioneers, to protect coast. Cindy and the organization traveled to fight against off-shore dumping in DC and the work of Surfrider and Clean Ocean Action shaped how people worked to protect coast.

Advocacy, Tourism, And The Common Good

Organizations and the people who supported them through advocacy and action no longer let government structures and politicians slide on things that mattered when it came to the safety and cleanliness of our ocean and shoreline. It was as simple as it was revolutionary: We’re in this together. No one wants a polluted ocean, a hazardous shoreline, dead fish washing ashore, or to tell their children that this is normal. It was not normal. It was not acceptable and that remains true even today.

Clean Ocean Action works with fishermen, tourism organizations, and surf organizations to educate and to communicate the importance of the coast to the enjoyment, livelihood, and wellbeing of all people.  

The Future of Our Oceans And Shorelines

Nowadays, I’d love to say that the troubles of that era are behind us. But that’s just not the case. There is still work to be done and Clean Ocean Action is still making that work happen. Cindy is a mentor of mine, a leader, and a fiercely strong woman who put herself out there when people weren’t fighting for the coast on the grassroots level. She built Clean Ocean Action in that way and has been activating and empowering people in that way each day.

As for me, I am just as committed to their cause and just as full in my support for their work as I help in whatever way I can.  Any time Clean Ocean Action wants to do a press conference they tend to do it at Langosta Lounge and the organization also held their 25th anniversary at the restaurant when it first opened. My twenty-fifth year of as a chef was also my twenty-fifth year working with Clean Ocean Action and the adventure in actively defending our ocean and shoreline continues.

Looking For Some Next Steps

• To learn more about Clean Ocean Action or to get involved, click here

• To pick up your copy of my cookbook and donate to amazing organizations like Clean Ocean Action, click here

Virginia Food Adventures

Do you know how many times I have wandered upon a restaurant that my initial thought is "remember Marilyn, it's not about the food, the decor, the music, the ambience - it's about the company"?

Honestly, I enter the space knowing I am not here to be wowed and then surprise! Something on the menu changes my mind, even if it is only that one dish... Now I am not a mollusk lover by any means and though I wholeheartedly support my local clam and oyster fisherman, I dare to slurp on one.

We recently took a 2-day journey down to the Rappahannock in Virginia to see our favorite aunt and uncle and relax on the river with family. We took the boat out for some lunch with our girls and oysters are the way to go. I ordered some land lubber safety net dish and a delicious cold Sculpin Grapefruit for a sunny day but there was something on the menu luring me in. I asked if Aunt Marie and Uncle Frank enjoy oysters and of course they did! They live on a sail boat for Pete’s sake... “Great!” I thought, “I will order these and you’ll eat them and tell me what you think… because boy do they sound awesome!”. The delicacy in question really did sound divine: Grilled oysters with bourbon and chipotle BBQ. Now, not only did I try one but we had a second plate... I know. I know. Sure, they were grilled and covered in gooey sauce. But at least I am now stepping into uncharted oyster territory.

Baby steps!

Spain

Spain: Black Ham And Bars

A whirlwind exploration of southern Spain and Madrid in 6 days!

Six friends, great wine and a grand finish at the oldest documented restaurant in the world!

We started on the southern coast in a kiteboarding town called Tarifa - The Hotel Hurricane offered one of my best meals of the trip - definitely the best dry sherry finished the meal.

You know how you get into your hotel the first night of your trip and you are too tired and lazy to venture out? I used to be jaded on hotel dinning experience, but after opening my own hotel restaurant -Dauphin Grille at the Berkely Hotel in Asbury Park I know I have to keep an open mind.

Well, I must say that our first meal at The Hurricane Hotel was by far one of the top 3 of the trip. The front desk staff was kind enough to lead us to our other top choices for the south coast. We asked them about the hotel on top of the hill - right above the sand dunes El Tesoro. There was no chance of finding this without there help: We’re so grateful because it was truly a memory for the books!

The next night for our second dinner we ventured into the old part of Tarifa and headed to El Curro.
”Oh my God!” I thought as I explored the stand up tapas bars full of lots of pig and port!

“Will the real black Iberian Ham please stand up!”

The little white town on top of the hill about 45 minutes east of tariff Frontera is definitely worth a day trip

Our adventure also led to one of the best visuals in my memory - Cows under gigantic windmills as far as the eye can see until you come upon the fields of solar power. “What is wrong with America?” I thought as I gazed at this remarkable view.

The next day we headed out for rolling surf and gambas de ajilo at the lazy coastal town of El Palmar. We took in the surf, ate, and laid about. This is vacation after all!

We were then ready for the total private experience in an artsy cabina by the sea - We traveled a bit east along the coast and kept right at the fork by the gas station. Arriving in a little town up the road we hung a right and headed to the sea.

Speaking of the sea: Check out Zahora 

Hacienda Sajorami is the hotel up the road from the surfing beach (the beach cabins after the gas station)

Www.haciendasajorami.com

The only reason we didn't stay here only because we stumbled upon it!

We can’t wait to go back!

Bumpin in the Bayou

Well what a tough month it has been.

We’ve been traveling here and there just to tempt the tummy…

No sooner had we returned from our stormy Mexican fiesta than I jumped right back in the saddle and headed to the French Quarter for food, jazzy blues, history and community support.

The Brad Pitt 9th Ward project is so special - a floating house and all.

I believe that one of these celebrity chef's should take their talents to the hard hit areas so that tourists will venture out of your comfort zone to really support the need. (Are you listening Mr. Pitt, Ms. Spicer, and Mr. Besh?)

Moving On…

New Orlean's isn't big on wayfaring but they sure are friendly and kind with directions. Southern hospitality is always lovely.

So here are some of my top spots from this trip:

Cafe Dumonde - Our first morning treat came from the ever bustling shop ( a little bit of a tourist trap but for good reason…) 800 Decatur St. on the river in the Quater. Great coffee and beingets and that's it - who needs anything else to start your day

Lola's - Best paella and the most mouth watering, buttery smooth chocolate cake i ever have wrapped my tongue around… 3312 Esplenade (A little bit of a drive but well worth it - Have the Sangria!)

Atchafalaya Restaurant - The best meal of our trip - Fried green Tomatoes. Awesome Bloody Mary with pickled beans and ockra 901 Louisiana Ave - over by the Garden District off Magazine Street

The Gumbo Shop- for a quick lunch of traditional gumbo. 630 St Peter's St. (By the church and there is one of the oldest bars on this street Pat Obrien's and the Old Absinthe House)

Try a Sazerac - my new favorite cocktail !!!! Rye and bitters, splash of pernod to season the glass, a little sugar, twist of lemon and 3 ice cubes.

Bayona- The best I had in my quest… Beautiful courtyard and great staff 430 Dauphine St

The last few “musts” for any trip to the Bayou:

Go to Frenchman St for music any night there are bars and music venues bumpin!

Get your hair done at Urban Angel on Magazine St for a great color and cut .....

Shop on Magazine St for anything fun and funky or sweet.....

Fried alligator at Cochon

Spicy grilled pork ribs with watermelon pickle with Cochon

Root beer float with Catdaddy Moonshine at Cochon

Barbecue shrimp over grits with a uniquely wonderful etouffe type sauce - Dick and Jenny's

Buffet lunch at Matt and Naddie's

Charcuterie plate at Dantes

Pickled Peanuts at Dante's

Meat Loaf at Ignatius

Fried Chicken and potato salad at Willie Mays Scotch House

Praline Bacon at Elizabeth's

Coffee at Croissant d'or

Muffuletta and off beat food items at Central Grocery

THE CRESENT CITY FARMER"S MARKET - support the community wherever you are or go....

Best Sazerac at Atmosphere

Best Sazerac the Swizzle Stick Bar

Best restaurant tee shirts - Lucy's Retired Surfer's Bar or the Cochon "corn star"

Best Local Art - Jackson Square

My favorite stop for bloody's in the afternoon - Pirates Alley

Favorite late night - D.B.A. or anything on Frenchman Street and don’t forget Vaughn's on Thursdays

Favorite dive bar - Buffa's on Esplenade

Favorite wine shop/bar - W.I.N.O.

The Best Shoe store ever: Trashy Diva on Chartres St.

Best thrift shopping: Bargain Center on Dauphine and the other Bywater shops

Hotel i wish I stayed at: Loft 523

Best Salon (and you know that's what really get's me to the Bayou) - Urban Angels on Magazine

Insider Tip: If you want the real deal last call spot go to Buffa's on Esplenade but do it before the bartenders tip the bottle al little too hard but this was our last night cap spot every night and they remember your libation of choice when you walk in the door. Nothing fancy!!!!

Port of Call Best burgers even though I don't eat them - I could tell by the crouds, the referals and the cases of empty meat on the street every night. Located on Esplenade across from our hotel

Melrose Mansion - ask for the honeymoon suite and you will experience the most beautiful nights sleep without breaking the bank.

Places We Wish We Tried On This Trip

Saturn Bar - we tried and tried and will try again

Upperline and Restaurant Patois - heard the chef's hit up the Tuesday markets!!!!!

Gautreau's

Mandina's

My favorite spot which I missed this trip -Atchafalaya - they don't get the press they deserve!!!!

Lola's Chocolate cake - still hoping for the recipe!

Elizabeth's for prailine bacon breakfast - 601 Gallier st. in Marigny

Mat & Naddie's is like something we would open if we ventured south - 937 Leonidas St on the river way down by Tuelane

Brigtsen's and Dante's on dante street - referred by many

Cochon… Unfortunately, the chef and his side kick's were the most impersonal and uninviting people I met on the trip so we opted out and went to August for a truly opulent and romantic meal.

We did support the Cresent City Farmer's Market at a benefit food tasting with Alice Water's - as my staff refer's to me as ghetto waters for my like minded view on food and life and community service, It was a fullfilled dream before I die to meet her . She was everything and more and I am still bubbly over the experience....