The Millstone Times April 2018

FOOD & DINING

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HAPPY HOUR Everyday till 6pm $1 OFF ALL DRAFTS

“Matt and I are hard workers and have a love and passion for what we do. Our hard work has paid off. We celebrated 618’s one year an- niversary in November. We surround ourselves with a great team and hope to continue pursuing our passion.” Dutka and Borowski are planning to open two new restaurants this year, Forno, an Italian restaurant in Old Bridge and 231, a smaller ver- sion of 618 in Atlantic Highlands. Dutka said, “We are very excited! It’s been a terrific year.” Chef Dutka, originally from South River, started cooking on his own when he was around 14 years old. Dutka earned a degree in Restaurant Management, began his culinary career in New Jersey and then migrat- ed south to Florida where he was the Executive Chef at one of the best restaurants in the country at the time working for one of the top chefs, Mark Militello. It was under Militello that Dutka developed his extreme respect to the availability of local ingredients infusing “New World” and “Floribbean” flavors. Dutka returned to New Jersey and became a chef for Whole Foods Market while he began his own catering business which later became Christopher’s Kitchen. 618 is located at 618 Park Avenue in Freehold, NJ. www.618nj. com Hours are Monday – Thursday 11:30 am – 10 pm, Friday and Saturday 11:30 am – 11 pm, Sunday 1 pm – 9 pm.

$5 WINE OR MEATBALLS

Wine Down WEDNESDAYS *With purchase of entree. Not valid with any other promotion or in BAR AREA. 1/2 PRICE Bottles ofWine* $6 WHITE COSMOS $6 SHRIMP & GRITS OR MAC N CHEESE (Available in our lounge only)

Voted Best Resturant 2017

Book Your Reservation/ Next Event call 732-577-0001

Monday – Thursday Friday & Saturday

11:30am - 10:00pm 11:30am - 11:00pm 1:00pm - 9:00pm

Sunday

618 Park Ave. Freehold , NJ 07728 www.618nj.com

Owner/Chef - Christopher Dutka

Crazy for Calorie-Burning Spicy Cauliflower Nachos This version of nachos is everything healthy and gluten free too! Spicy food can boost your metabolism. Studies show that the main compound in chilies, called capsaicin, has a thermogenic effect and may cause the body to burn bonus calories after you are done eating. You will need: • 1 head cauliflower, cut into florets • 3 teaspoons olive oil • 1 tablespoon smoked paprika • sea salt, to taste • freshly ground black pepper, to taste Preparation: 1. Preheat oven to 400°F (200˚C). 2. On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes. 3. In a large bowl, whisk together the hot sauce, siriracha, melted butter, and lime juice. 4. Add the roasted cauliflower to the bowl and mix to coat. 5. Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese. • 2 tablespoons hot sauce • 2 tablespoons siracha • ½ cup diced fresh chilies • 1 tablespoon butter, melted • 1 lime, juiced • 8 cups gluten free corn tortilla chips • 1 cup grated low fat Monterey jack cheese, grated • 1 cup grated low fat cheddar cheese 6. Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5minutes. 7. Top with avocado, radishes, diced fresh chilis, celery, sour cream, and cilantro. Serve warm.

• 1 avocado, chopped • 3 radish, thinly sliced • 2 celery stalk, thinly sliced • low fat or fat free sour cream, to serve • fresh cilantro, chopped, to serve

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The Millstone Times

April 2018