Tomato plants are imperfect, yielding just as many inedible fruits as the healthy, tasty ones. The organizers of The Tomato Bash devised an alternative employment for the unworthy bounty, transforming the leftover tomatoes into ammunition for a massive ketchup making party. Participants are encouraged to sport silly costumes for the big event, as they are inevitably going to get utterly filthy.
To kick off the festivities, revelers are entertained with a cadre of food trucks, beverage vendors, and DJ playing tunes, including rebellious anthems encouraging the tomatoes to throw themselves. At 3 p.m., the tomato foam machine outside of the tomato arena powers up, pumping the stage area full of bubbly, pink fruit foam. Then the hordes of goggle-clad contestants descend upon a large arena and lose themselves in a sea of red goo.
At Grape Beginnings, passionate wine aficionado Frank D’Aponte splits his time between producing his own high-quality vintages and instructing others on how to do the same. Frank has a decade of winemaking experience under his belt; as a third-generation winemaker, grape juice runs through his veins. Frank has deepened his knowledge with extensive travel throughout the Napa and Sonoma valleys, studying under master winemakers such as James Allen of Sequoia Grove Vineyards. Novice vintners delve into every aspect of the process, including pressing fresh grapes from California, Chile, Italy, and Argentina, racking in oak barrels, and bottling with custom-made labels.
Swirling, sniffing, and sipping are as familiar as breathing to the sommeliers at The Wine Cellar. They invite patrons to join them in complimentary wine tastings to be sure they’ll find just the right bottle to complement a romantic meal, dinner party, or moped christening. In addition to small-batch and local wines from boutique vineyards, the shop imports pinot noirs from around the globe, shirazes from Australia, and Italian vinos of all varieties.
In 2009, Raffaella Pagano and her son, Anthony, decided they wanted to start a new era of fine dining in Bradley Beach. Having already owned and operated a family restaurant on Ocean Avenue, the Pagano family saw their new enterprise as a way to carry on a legacy that had begun decades earlier. Today, their family torch burns brightly from within Pagano's Uva Restaurant & Wine Bar, where chefs craft innovative Mediterranean and Italian dishes using seasonal produce, seafood, and authentic oils and cheeses. Diners dive into those dishes while soaking in the ambiance of two distinct areas, including a cozy bar and lounge framed by dark woods.
The Grape Escape intoxicates senses with interactive, winemaking courses that yield 12 bottles of wine over the course of four sittings. Each 60-minute sitting separately integrates the various stages of winemaking: crushing, pressing, racking, and bottling. During spring, crafty oenophiles gather and sift through scores of South American grapes shipped straight from Chile and Argentina. Classes commence upon choosing the type of fruits, barrels, and aging durations that will foster forthcoming fermentation. Crush sweet juices from well-measured mounds of nature's candy before reconvening about two weeks later to begin the pressing process. Work the wine press to extract elixirs and transfer them to your oak barrels of choice. After learning how to properly rack wines during the third sitting, burgeoning vino makers conclude courses with a bottling and custom-labeling session that curbs urges to conceal beverages in paper bags.
In 1955, Joseph and Margaret Gerard bought a liquor store near Lovelandtown Bridge in Point Pleasant, from which they sold spirits and wine to their community. Members of the same family still operate Gerard's Wine & Spirits today, but they distribute bottles across the country as well as locally. Staff members—all well-versed in the world of wine—curate an inventory of high-quality varietals. For a sampling of wines ranked highly by experts, check out bottles rated at 90 points or higher by Wine Spectator.