The brewing and winemaking experts at Midwest Homebrewing and Winemaking Supplies lavish equipment and encouragement upon aspiring beverage crafters nationwide. Beer and wine equipment kits provide every necessity in one handy package, unlike puzzle-piece-of-the-month clubs, and ingredient kits yield liquid harvests in a range of styles and varietals. Whatever the favored flavor, Midwest's premium ingredients and handy how-to books help to make consistent batches each time, aiding brewers in avoiding the embarrassment of turning out a spicy pinot grigio or a bacon-flavored lager.
JCM Baseball Academy fosters the game's future stars under the guidance of owner Justin McKay—an assistant coach at Fairleigh Dickinson University who, in 2012, played a major role in leading the team to its best record since 1994. McKay has recruited a staff of fellow Division I–level coaches and players that, together, run numerous programs and camps throughout the year. The JCM's junior- and high-school camps, for instance, focus on the skills and mechanics required to play each position on the field, and also emphasize the importance of remembering to enjoy the game. The camps unfold at FDU's Naimoli Family Baseball Complex, which features state-of-the-art turf to prevent injuries and rival players from planting poison ivy around second base.
Dominican native Sara Taveras, her husband, restaurateur Luis Taveras, and Caña y Café's new executive chef Roberto Ferrer inject contemporary technique as well as European, Asian, and Caribbean flare into Latin-fusion recipes to create vivid, metropolitan cuisine. Flavorsmiths prime palates with a selection of appetizers that includes the pulpo a la brasa al estilo Mediterraneo, where Mediterranean-style octopus grills atop a bed of charcoal before curling up beside a pool of black-olive tapenade. Brimming with aquatic and earthly morsels, the paella Valenciana tosses shrimp, scallops, chicken, and chorizo into an ocean of saffron Arborio rice and sherry for diners to spear with miniature tridents. A grouper fillet struts out to tables alongside fresh crabmeat, spinach risotto, and chardonnay-butter sauce to create the mero relleno de cangrejo. The chuleton de puerco accessorizes its frenched pork chop with a Francophile trio of mushroom ragu, gorgonzola-truffle butter, and a spinach mustache.
Casual American and Irish fare fills the bellies of guests visiting to catch a game or catch up with each other. The black façade's narrow windows pop with scarlet curtains that offer just a peek into the interior, where even the mantel of the functioning stone fireplace has a TV screen. Televisions also punctuate the crimson walls and cast a glow behind the bar. Wooden booths face outward while swaddling their beer-sipping cargo in red cushions.