Chris speaks with Paolo Vieira, chef and owner of Paolo's Kitchen in New Providence, NJ. A chef for over 30 years, Paolo went from working in restaurants to starting his own business. His humble beginnings started by selling two Italian specialties at the New Providence farmers market. Today he sells at farmers markets all over the state bringing pre-prepared, frozen Italian food to the masses. His eggplant rollantini is his signature dish and "The Crack" dressing has people addicted from the first taste.
BuyLocalNJ is what happens when brothers Andy and Chris, native New Jerseyans and owners of financial advisory firm Runnymede Capital Management, wondered, “What if we create a website that promotes buying local by interviewing business owners for our community?”
Join us in finding, supporting, and celebrating local businesses that are helping to build our communities by sustaining vibrant town centers, connecting neighbors, and contributing to local causes. Thank you for buying local!
Chris speaks with Heather Backer of Backer Farm in Mendham, NJ. Backer Farm was founded in 1927 by Richard and Jessie Backer. Over time, it evolved from a dairy farm to a horse boarding facility. Today, the farm is under the guiding hands of the third generation in Derick and Heather Backer and they are adapting to today's culture. Backer Farm features a farm stand that is open 365 days a year, CSA (community supported agriculture), naturally grown produce, pork, eggs, bottled sauces and compost. They also offer a variety of after school and summer programs for kids. Since the fall, they offer a true farm-to-table experience in partnership with the local Mendham team of Chef and the Baker.
Andy speaks with Liv Breads co-owners Yaniv Livneh and Bary Yogev. This artisan bakery and coffee bar in Millburn proudly bakes natural sourdough the traditional way, relying on a slow fermentation process and plenty of hydration, to produce a complex loaf. In addition to whole loaves, Liv Breads' café has a daily selection of pastries, buns, healthful grain and green salads, sandwiches, and coffee. Visit before 1 pm to watch the bread bakers mixing, shaping, and baking naturally-leavened sourdough breads in an open kitchen attached to the café. You will be treated to the sights and smells of a traditional European bake shop, featuring whole loaves, vienoisserie (yeast-leavened dough and puff pastry), with a few Mediterranean surprises coming from the owners' Israeli background.
Chris visits with Tony Franco, the youngest business owner in Morristown. He started Beenie's Ice Cream at the age of 26. Always a creative person, Tony went from a professional drummer to passionate maker of inventive ice cream flavors. All of the ice cream is made daily with fresh cream, milk, and the highest quality ingredients. The end result is luscious, silky ice cream that will leave you wanting more and more. There's no doubt, if you visit in person, you will leave with a big smile on your face. If you live locally and don't want to get off the couch, Beenie's will even deliver to your door as you can now order with a few taps of a smartphone app.
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