Bernards Inn

Rare wines from around the world offered at Bernards Inn tasting

Written for on 9/18/17

The Bernards Inn, a luxury boutique hotel and restaurant, is known for its extensive wine collection — with more than 1,500 varieties in its cellar, the ever-changing wine list is a must-see for any Central Jersey wine lover.

Now, once again, the semiannual Around the World Tasting will allow these wine lovers to try more than 100 wines from some of the most celebrated wine regions in the world encompassed on the award-winning wine list, which has brought home wine awards year after year.

Courtesy of Bernards Inn


6 fall menu items that bring the season right to your plate

Written for on 9/21/16

Although it’s always a bittersweet goodbye to bid farewell to colorful salads, light meats and summery seafood, those ready for the fall season are gearing up for big changes at their favorite local eateries.

Central Jersey restaurants have been busy as they revamp their autumn menus with hearty stews, flavorful meats and fall vegetables.

If you’re ready to embrace all that autumn has to offer the culinary world, check out what these six hotspots have planned for the season.

Shiitake dusted 50 day dry aged beef terrine from Stage Left. (Photo: ~Courtesy of Stage Left)

Shiitake dusted 50 day dry aged beef terrine from Stage Left. (Photo: ~Courtesy of Stage Left)


5 unique desserts in Central Jersey

There’s nothing wrong with a classic scoop of vanilla ice cream or a helping of hot, chocolate brownie to finish off a hearty meal.

But where do you go if you get a hankering for a dessert that you can’t find just anywhere?

Luckily for locals, Central Jersey’s finest restaurants have put some serious time, energy and forks to work in creating exciting desserts that venture from the norm.

The Courier News, Home News Tribune and scoured Central Jersey’s restaurant scene to find the most decadent, interesting and delicious desserts in the area, all of which put the simple chocolate chip cookie or slice of cake to shame.

Read on below to find out where you can go for a craving that just won’t kick.

The banana cake at Origin Thai. (Photo: ~Courtesy of Origin Thai)

The banana cake at Origin Thai. (Photo: ~Courtesy of Origin Thai)

Origin Thai’s Banana Cake 

Bananas don’t make their way into many American dishes, but Origin Thai of Somerville is bringing the fruit back to the dessert plate with their banana cake.

The homemade cake is twisted with caramel sauces and topped with fresh banana glaze, served alongside vanilla ice cream.

“In Thailand, we always use bananas,” said Chon Suthwee, manager. “This dish is a twist between Asian and American dishes.”

For $8, visitors can get the decadent dessert at Origin Thai, a French-Thai fusion restaurant with an elegant and upscale vibe located at 25 Division St. in Somerville and 25 Mountainview Blvd. in Basking Ridge.

The Himalayan salt bowl sundae at Stage Left. (Photo: ~Courtesy of Stage Left)

The Himalayan salt bowl sundae at Stage Left. (Photo: ~Courtesy of Stage Left)

Stage Left’s Salt Bowl Sundae

How would you like try a dessert that has an evolving taste – as you eat it?

The salt bowl sundae, which features a bowl cut from a solid piece of Himalayan pink salt and is layered with caramel, ice cream, candied pecans, banana bruleed with a blow torch, chocolate sauce made with Valrhona chocolate and a pretzel rod, does just that.

“People love that its interactive and changes over time,” said Francis Schott, owner. “Personally, I have never seen anything like it.”

Customers can split this dessert, intended for two, for $19, at the sophisticated New Brunswick eatery located at 5 Livingston Ave.

The crepe cake at the Bernards Inn. (Photo: ~Courtesy of Bernards Inn)

The crepe cake at the Bernards Inn. (Photo: ~Courtesy of Bernards Inn)

Bernards Inn’s Crepe Cake

No one can say no to a sweet crepe for breakfast on a Sunday morning, but what about a crepe for dessert?

The Bernards Inn serves a crepe cake, which consists of 12 layers of buttery, paper thin crepes, married with creamy vanilla infused Diplomat cream and topped with a thin layer of caramelized sugar. The dish is then garnished with fresh winter citrus fruits and a small touch of toasted pistachio.

Elizabeth Katz, pastry chef, said, “This combination creates a three-dimensional experience for the palate as the light flavors of the crepes and custard is met with deep crunchy caramel.”

For $11, visitors can get this dessert from the Bernards Inn, a 100-year-old elegant staple of the region, at 27 Mine Brook Road in Bernardsville.

The blood orange bar at the Pluckemin Inn. (Photo: ~Courtesy of the Pluckemin Inn)

The blood orange bar at the Pluckemin Inn. (Photo: ~Courtesy of the Pluckemin Inn)

Pluckemin Inn’s Blood Orange Bar

Restaurant-goers don’t think twice about ordering a lemon bar for dessert, but the blood orange bar at the Pluckemin Inn has caused some confusion.

“So many people don’t understand what it is,” said Kathryn Alberalla, pastry chef. “But then they order it and they realize it’s so good – it tastes just like oranges, but sweeter.”

The blood orange bar is paired with with brown butter caramel, fresh blood oranges, pomegranate seeds, lemon ice cream and a candied lemon garnish.

Guests can get this dessert for $10 at the Pluckemin Inn, a country-inn restaurant with a vintage flair, located at 359 Rt. 206 in Bedminster.

The Banana Caribbean at the Metuchen Inn. (Photo: ~Courtesy of Metuchen Inn)

The Banana Caribbean at the Metuchen Inn. (Photo: ~Courtesy of Metuchen Inn)

Metuchen Inn’s Banana Caribbean 

It may be the dead of winter, but it certainly doesn’t feel that way at the Metuchen Inn.

The inn is serving up their dessert the Banana Caribbean, which is very fine filo stuffed with fresh bananas, walnuts and chocolate chips served with vanilla gelato.

Jose Solano, manager, said, “People are always recommending it to their friends. The flavors are just fantastic.”

Guests can get the Banana Caribbean for $8.50 at the 1843 building, located at 424 Middlesex Ave. in Metuchen.

What does the future of travel look like?

Throughout the last few winding weeks of 2014, travel lovers have been fantasizing about all of the enthralling destinations they will visit next year, prepping their calendars and their wallets., an international travel comparison search site, took travelers’ imaginations to new heights by publishing a report on what they deem to be the future of travel in 2024.

To no surprise, Skyscanner said that within 10 years, technology and personalization will advance our travel experiences by reinventing hotels and customer service, our desired destinations and how we book travel.

However, how will our Central Jersey tourism tools stack up against travel of the future? The Bernards Inn, the Central Jersey Convention & Visitors Bureau and Liberty Travel Succasunna weighed in on the report to share their plans for evolution and their views on the future of travel.

Skyscanner said that travelers will have “no need to encounter a single human being” for hotel stays. These hotel rooms of the future will be completely personalized through mobile devices, including being equipped with interactive walls that display high-definition images of our families and holographic personal trainers.

Although Joshua Barbee, director of sales at the Bernards Inn, believes it’s foreseeable for guests to not need to encounter one human being upon entering a hotel in 10 years, he believes that they will still want to, especially at upscale properties that differentiate themselves by elevating personalized service through interaction with a guest service agent.

The Bernards Inn is a historic Central Jersey hotel.

The Bernards Inn is a historic Central Jersey hotel.

“Can automation ever replace a welcoming smile and greeting from a guest service agent, concierge, bellman or housekeeping staff member when arriving at a property?” Barbee asked. “The importance of putting a ‘face’ to the property should never be overlooked or underestimated.”

Barbee said that the Bernards Inn also pays close attention to emerging technologies and looks to integrate them while maintaining the Inn’s “Old World charm, stylish sophistication and modern luxuries,” which will set the stage for the Inn’s future.

“It is important for any hotel and property to keep an eye on and plan for the future, especially in regards to emerging technology. Being complacent can leave one very vulnerable,” he said.

Barbee continued that the Inn ensures guests will easily find that the amenities they see at modern properties can also be found at the historical hotel, which keeps the property competitive with other hotel options.

According to Skyscanner, travelers will have no desire to head to the Jersey Shore for a weekend when underwater resorts, space travel and other “forbidden destinations” will be easily accessible and mainstream. Travelers will finally have the opportunity to venture to former troubled regions of the world, featuring unparalleled and brag-worthy experiences.

However, Lina Llona, president of the Middlesex County Regional Chamber of Commerce Convention and Visitors Bureau, said that there are plenty of exceptional travel experiences in Central Jersey, as well, that will always be enjoyed by out-of-staters, even though many Jerseyans take them for granted.

At Duke Farms in Hillsborough, fields around the Farm Barn teem with colorful wildflowers and butterflies.

At Duke Farms in Hillsborough, fields around the Farm Barn teem with colorful wildflowers and butterflies.

Llona referenced a particular example she noticed recently during a meeting at Duke Farms. She said, “Many of us don’t think of Duke Farms as unique since the majority of us are very familiar with it, but an outsider wouldn’t know its history or the beauty of its gardens.”

She said she doesn’t believe that smaller-scale travel will ever be replaced by the wonder of faraway destinations because there is room for both, especially for Jerseyans who only have a few days to get away and don’t have the time to get on a plane.

As for out-of-staters, the Convention and Visitors Bureau knows that there are many who come for events such as Big Ten football games, so the Bureau wants to showcase other attractions that visitors can enjoy while they’re here.

“We want them to stay here, not just come here and then head back to New York City, because there are so many interesting sites right in our own backyards,” Llona said.

The ease of booking travel online has outplaced many travel agencies, but according to the future of travel report, it seems that travel agents are back in business — digital travel agents, that is. Skyscanner said that artificial intelligence devices will scan online searches and cross-reference vacation, food, travel and hotel searches while using predictive algorithms to make suggestions tailored to desired price range, peer and gender needs.

Competitive with Internet bookings, travel agencies such as Liberty Travel do not charge any fees to their clients, plus they have a price-match guarantee that matches any price customers find online. Deborah Geiger, Liberty Travel Succasunna travel consultant, said that booking on the Internet lacks several factors that travel agents possess, including personal customer service.

Northlandz in Flemington, the largest model train museum in the world, is an attraction that is unique to Central Jersey.

Northlandz in Flemington, the largest model train museum in the world, is an attraction that is unique to Central Jersey.

“As travel agents, we have been to these places that we are recommending to our customers,” she said. “We give personal feedback on what these resorts and beaches are like, plus we can make all of their stay, golf, spa and dinner reservations for them.”

Geiger also said that unlike an Internet booking, human travel agents are there for their customers before, after and during their trip, which comes into play when customers need to voice their grievances about a destination or when things go awry, such as during superstorm Sandy.

“During Sandy, we were there for our customers helping them rearrange their flights or arrange a stay if they were stuck so that they didn’t have to stay on an airline hotline for four or five hours,” she said. “Only a personal travel agent can do that for you.”

Although the future of travel is bright and full of innovation, emerging technologies and fresh destinations, it appears that there will always be a place for travel that is local, personal and traditional.

Jenna Intersimone’s “Life Aboard The Traveling Circus” column appears Tuesdays. Her “Life Aboard The Traveling Circus” blog is at, as well Tweet her at @JIntersimone or email her at

Written for on 12/29/14