If you like a challenge and you like FREE FOOD, we have good news for you. Every Thursday on The Old Bay Restaurant Facebook page, fans have had the opportunity to answer the weekly trivia for a chance to win a free sharing plate the next time they dine in at the restaurant! The fans are doing very well – people win every week! Here are just a few of the cool facts about Louisiana we’ve learned so far:
- The first Mardi Gras was celebrated in the United States in 1703.
- The dough used to make the traditional New Orleans King Cake is similar to that of a Brioche.
- Coriander is not a seasoning characteristic to Cajun cuisine, but Parsley, Bay Leaves and Cayenne are!
- The three colors of Mardi Gras are purple, green and gold. Purple represents justice, green represents faith and gold, power.
- Louisiana Creole cuisine is a style of cooking that blends many different styles together. Five of these styles include French, Spanish, Native American, Greek and Cajun.
Did you know these facts? If so, you should be participating in the Facebook weekly trivia! The trivia will include facts about Creole cuisine, Louisiana and Mardi Gras – all of The Old Bay Restaurant’s favorite things! Winners will enjoy a FREE sharing plate … and all you have to do is surf Facebook to win!
If you love Mardi Gras, delicious food and a great night out, Old Bay is the place to go! As New Jersey’s premier New Orleans-style restaurant, our dinner menu features gourmet French Creole and Cajun cuisine, steaks and seafood! For the beer lovers, The Old Bay Restaurant is pleased to serve an award-winning draft beer list featuring 22 taps pouring the finest micro-brewed imported domestic beer you can find! If you’re looking for a mixed drink, enjoy the Hurricane or the Mint Julep!
When the weather starts to cool, few things warm you like a fine craft beer. Here at the Old Bay Restaurant we are proud to carry a wide selection of craft beer in New Jersey, so we often have a chance to try top-shelf beers — and so do you, thanks to our 22 draft lines! Here are five beers we suggest you try this winter. We can’t guarantee we’ll have them on draft, but we purposely chose beers that are widely available and easy to find. After all, a great beer isn’t so great for you if you can’t get yours hands on it! That means that even if we don’t have them on tap here, you’ll be able to find all of these in your better beer shops. Cheers!
Flying Fish Exit 16- Brewed right here in New Jersey, Flying Fish’s Exit 16 is a wild rice double IPA that really is brewed with wild rice. This is a complex yet utterly drinkable beer that gives off aromas of citrus and tangerine, and drinks far easier than an 8 percent IPA should drink. Smooth and delicious, this is one of the state’s best IPAs.
Brooklyn Black Chocolate Stout – Brooklyn’s Black Chocolate Stout has been a winter tradition for nearly 20 years, and here’s the thing: It’s not actually brewed with any chocolate! It uses tons of roasted barley that, once brewed, takes on an amazing chocolate quality despite no real chocolate being present. The taste is just a miracle of the brewing process – and the taste is so good you really will think it’s a miracle.
Founders All-Day IPA -Founders is well known for big, aggressive beers like Breakfast Stout, KBS and Centennial IPA, so this low-alcohol “session” IPA comes as a surprise, and a pleasant one at that. Just 4.7% ABV but not lacking in flavor, All-Day IPA packs all the flavor punch of its bigger brothers while still being low enough in alcohol that you can drink it all Sunday afternoon while watching the game.
Dogfish Head Chicory Stout – Dogfish Head is best known for doing really unusual beers, but this one is pretty straightforward, sort of. It’s a stout brewed with roasted chicory, Mexican coffee, St. John’s Wort and licorice root. The nose is rich Mexican coffee, very roasty, like a handful of oily black coffee beans spilling from your hands. It’s only released once a year, so get it when you see it.
Keegan’s Mother’s Milk – This milk stout out of New York is creamy and smooth. There are subtle hints of subdued chocolate that reveal themselves as the beer warms. No real roasty flavor or coffee from it, just smooth, milky dark malts. That makes this beer a nice one to drink as a “dessert” beer or with a mild cigar.
For more beer suggestions, be sure to follow the Old Bay on Facebook!
It’s that time of year again when the beer taps start switching over to Oktoberfest brews. As the weather becomes cooler, these amber ales and lagers start appearing in frosted mugs, including right here at the Old Bay for our annual Oktoberfest celebration! But where did this autumn tradition come from? Read on and learn the history of Oktoberfest beers.
Did you know that Oktoberfest beers stem from royalty? These beers originated as part of the celebration of Oktoberfest, an 18-day festival that originally celebrated the marriage between the German Prince Ludwig and his bride in 1810. The carnival grew and became a celebration of Bavarian agriculture, marked by horse races and parades.
In the past 200 years, the festival of Oktoberfest has continued to evolve. It has become a celebration of these seasonal Oktoberfest beers and traditional German foods. Oftentimes, the celebration begins with the ceremonial tapping of the first Oktoberfest keg. The flavor of Oktoberfest brews is marked by its distinctly hoppy yet sweet flavor. A floral aroma is also characteristic of these beers, as well as a minimal head when poured. Oktoberfest beers also tend to have a higher alcohol content than traditional ales and lagers. The alcohol content ranges from 5.8% to 6.3% and a higher sugar content than other brews. Oktoberfest beers have become an autumn staple for beer buffs around the world and are seen as one of the indicators of the changing of the seasons.
We’ll be celebrating this beer and food on Sunday, October 13 from 1-7pm. Click the flier at left for details!
If you’re looking for a great restaurant in New Jersey where you can enjoy a frosted mug of Oktoberfest, look no further than the Old Bay! For more information and announcements from the Old Bay, “Like” us on Facebook!
Louisiana cooking can be divided into two styles of cooking known as Cajun and Creole, and while it is traditional and common around the Gulf Coast, it only rarely makes an appearance in New Jersey. That means many New Jerseyans have no familiarity with this great style of food.
But no worries. We’re here to help you get up to speed on some dishes you should know.
Cajun and Creole dishes are know for being spicy, but not all are. Peppers, herbs and spices are used in carefully controlled quantities to enhance rather than dominate the flavors of other ingredients. The Creole style of cooking was developed in New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African and other ethnic groups. Seafood is a common element in many dishes.
In general, classical French Creole dishes such as those featured at The Old Bay Restaurant are often more complex and sophisticated than their Cajun counterparts. What follows are descriptions of just a few of those dishes. Start exploring with these signature meals and you’ll be hooked!
Pecan Crusted Catfish – A Georgia pecan encrusted farm raised Mississippi Delta Catfish filet is pan roasted then finished with a scallion and onion sauce. Served with mashed sweet potatoes and fresh ratatouille for a true southern delight on the dinner table!
Seafood Jambalaya – This dish consists of delectable Gulf shrimp, New Zealand mussels, Sea Scallops, Calamari and Cajun Andouille sausage simmered in a rich Creole sauce. This is all served over long grain rice for a satisfying and delicious dinner!
Stuffed Pork Chops – Two 6 oz. center cut pork chops are stuffed with a cornbread and toasted pecan dressing, then seared with Old Bay Cajun spices. The pork chops are served with mashed sweet potatoes and creamed spinach. If you love pork chops, you’ll probably love this dish.
Andouille Crusted Red Snapper – A Fresh filet of Red Snapper crusted with spicy Cajun andouille sausage and breadcrumbs pan seared to succulent perfection. This is then laid atop a bed of edamame succotash and topped with wilted baby spinach for a blend sure to satisfy your taste buds!
Organic Chicken Breast – This dish serves up a breast of organic chicken stuffed with Brie cheese and is pan roasted. The chicken is served over wild mushroom risotto with a balsamic cream sauce and grilled asparagus. This is a satisfying dinner sure to handle even the loudest stomach rumbling!
Stuffed Sole with Lobster Sauce – This dish is made with a Fresh North American sole baked with a cornbread and shrimp stuffing, and then topped with a lobster sauce and served with long grain rice and ratatouille. If you have never had a fresh sole, this is a great dish to try!
Vegetable Napoleon Evangelia - How does Napoleon-style stacked slices of roasted eggplant, yellow squash, zucchini and red bell peppers sound? These are layered in between sun dried tomato tortillas drizzled with pesto and served with tri color Israeli couscous for a wonderfully blended dish.
Barbeque Braised Short Ribs – The ribs are braised and coated in Old Bay house made barbeque sauce, and placed on jalapeño corn cakes and served with a helping of ratatouille.
But since Cajun/Creole doesn’t have a long tradition in our state, you might find yourself at a loss when it comes to the perfect pairing of alcoholic beverage and food. No worries. We’re here to help. Here is how to pair cuisine at the Old Bay with your favorite drink.
When it comes to beer, easy drinking, malty lagers make a nice complement to the spices of Cajun food. Craft lagers such as Samuel Adams Boston Lager and Brooklyn Lager have pleasant, somewhat sweet malt profiles that help ease the spice while also tasting great. Farmhouse ales and saisons are also an excellent choice, as the subtle spice of these beers works well with Gulf Coast food.
Some choose to pair hoppy IPAs with their spicy Cajun dishes. This pairing is less than ideal, as the bold hops will clash with the bright spicing. Where IPAs shines is with the heftier, meatier dishes. It also goes great with crabs and other shellfish!
Another pairing to try is to go with a beer with some fruity sweetness. Abita’s popular Purple Haze is a great choice, as the raspberries intermingle with the peppers and bay leaves and cayenne of regional dishes in interesting ways – and it’s brewed right in Louisiana!
When it comes to wine, white wines with a lower alcohol level, such as Pinot Grigio, Muscat or Gewerztraminer, pair wonderfully with the heat of Cajun and Creole dishes. Lacking the sharp tannic quality of reds, they match well with almost any Gulf Coast dish. White wines also go well with Cajun and Creole style seafood dishes, making them very versatile for this style of food.
When it comes to liquor, rum is a mainstay. Because rum has historically been enjoyed throughout the Caribbean and Gulf of Mexico, it should come as no surprise that most rums go well with dishes developed on the Gulf Coast. Look for a good, dark Jamaican rum to accompany your Creole dishes. Bourbon drinks can also be a good accompaniment, especially dishes that use hearty foods like potatoes and pork.
In the end, of course, the best thing to drink with your food is WHATEVER YOU WANT! And at The Old Bay we have some of the best craft beer in New Jersey, as well as an extensive drink selection. To learn more about it, follow us on Facebook!
Slow down? Not us. If you’re looking for things to do this summer, we’ve got a packed schedule for you. Starting now and running straight through August, the Old Bay Restaurant in New Brunswick has a series of special events that will fill your days with enough good times to last three summers.
Here is just a taste of what we have in store:
Red, White & Brews Festival – Starting the week of July 4th we’re kicking off a two-week celebration of all things craft beer and food. From Monday, July 1 to Saturday, July 13 we’ll be featuring 24 craft beers by American breweries along with Cajun BBQ specials. This will be an epic festival!
Shellfish Festival – If you like the crack of the shell and the zest of those delicious shellfish, August is the month for you. From August 9 to August 17, we’re bringing back the Shellfish Festival. Expect creative preparations of oysters, lobster, Alaskan King Crab legs, soft shell crab, clams, and much more!
Oktoberfest – Summer is not over until we rock Oktoberfest! For the 24th year we’ll be celebrating this German tradition. This year we’ll have a German food buffet, live German music, T-shirts, and loads of beer – first one is free! Our Oktoberfest will be Sunday, October 13.
There will be lots more, such as Summer Happy Hours starting NOW, Monday through Friday from 4-7, music, and lots more. To stay up to date, be sure to follow us on Facebook.
Here at the Old Bay, we are known not just for Cajun and Creole food in New Jersey, we’re known for serving great craft beer in New Jersey. And we embrace every part of that, including the beer world’s tradition of seasonal beers.
The rich history of brewing teaches us that there is a beer for every season, and we agree. The idea of a rotating selection of seasonal beers is a spirit we like to embrace here at The Old Bay Restaurant in New Brunswick. The craft beer-loving patrons who spend time with us enjoy our ever-changing rotation of seasonal beers, and for good reason. Seasonal beers are an integral part of beer culture, the changing of the seasons, and enjoying life.
The cycle seems to start during the cold months. Winter’s chilly weather brings with it a tradition of strong, warming beers such as strong stouts and barleywines. Historically, these beers were often brewed a year in advance and stored until winter, giving them time to mature into hearty brews for when the chill hit the air. Modern brewers carry on that tradition with beers like Sierra Nevada’s Bigfoot and Founder’s Breakfast Stout.
In the spring and summer, we start seeing the lighter and more approachable beers now gracing our great tap selection. Warm weather drinks tend to be dominated by refreshing wheat beers and other easy-drinking brews that originated as a way to keep farmers’ thirst quenched while working in the fields. Styles such as saisons, farmhouse ales, witbiers and wheat beers spring directly from this tradition. So do fruity-forward beers like Dogfish Head Festina Peche.
For autumn, beers grow darker and maltier, suitable for pairing with autumn meals. The that are so popular in October were historically brewed in March and stored for October consumption. That’s where the actual name of the Oktoberfest style, Marzen, comes from. It which means “March beer.” These filling but approachable beers were perfect for the autumn months and were great for pairing with robust autumn foods like grilled sausage – and they still are!
At The Old Bay, we celebrate this long tradition of seasonal beers with our constantly rotating tap selection. Visit this June and you’ll a much different beer selection than you would in December.
Right now is an exciting time for lovers of Cajun and Creole cooking. It’s crawfish season! That means heaps and heaps of those tasty mudbugs.
If you’re from New Jersey, you may not be familiar with crawfish. Even if you are, you may not be aware of just how crazy folks from Louisiana and the surrounding states are for these tasty little critters.
So what are crawfish? Also known as crayfish, crawdads, or even “mudbugs,” are tiny freshwater crustaceans that resemble mini lobsters. There are many species, with the most packed into the southeast of the United States, though they can be found all over. You can even find them in streams throughout New Jersey!
While Louisiana is the state most attributed with eating crawfish, the fact is that they are eaten all over the world. Still, in the United States, a whopping 95% of the crawfish we eat comes from Louisiana, with 70% of them eaten right there in Louisiana!
Cooking crawfish the traditional way is pretty basic. A big ol’ pot of water, seasoning, veggies (potatoes, small onions, lemons), crawfish, and a mess of newspaper to dump them on once cooked. That’s how traditional Louisiana crawfish boils go, at least. And don’t forget the fresh corn on the cob!
Crawfish season typically runs from March to June, and at the Old Bay Restaurant, we take full advantage of it. We not only serve your traditional crawfish, but also fantastic Cajun/Creole dishes like Crawfish Etouffe.
As we prepare for our Spring Beer Garden Reopening Party on April 7, a time when we celebrate being able to once again enjoy beers outdoors, we thought we’d take a few moments to answer an important question: What the heck is a beer garden, anyway?
A beer garden is not a place where you grow beer, but it is where you grow good times.
The modern beer garden is essentially an outdoor drinking area. Sometimes they’re standalone locations and sometimes they are attached to pubs or restaurants. These outdoor areas are set up with group tables where people can enjoy beer, food, and group companionship.
Originally, beer gardens sprang up in the Bavaria section of Germany, where they are called biergartens. They were located outside the cellars of breweries. Tables would be set up under the trees, and beer stored in the cellars for the summer would be served. These were the first beer gardens.
By the 1900s, beer gardens had migrated to the United States, and now they are popular destinations for outdoor drinking. And so we find ourselves where we are today!
Here at the Old Bay Restaurant, we have embraced the beer garden tradition. We serve a widely-recognized array of craft beers to go along with our great food, and between April and October you can enjoy those beers in our outdoor beer garden.
Even better? Our beer garden is about to reopen! Join us Sunday, April 7 for our Spring Beer Garden Reopening Party. Starting at 8pm we’ll have live music, half price drinks, and loads more. Come join us!
As a quarter of a century birthday present to itself, The Old Bay has undergone an exciting facelift, enhancing the dining experience and more impressively showcasing a new musical performance area. Our live entertainment is better than ever before thanks to this!
Our Mardi Gras celebration on February 12 will be the perfect showcase for these changes. With the addition of the New Brunswick Jazz Project, who recreate the liveliness of downtown New Orleans, and Mardi Gras veterans ON7 Band on hand to keep the rock ‘n’ roll and blues pumping throughout the night, this is promising to be the most entertaining Mardi Gras yet!
But music isn’t the only thing that makes this everyone’s favorite party in New Jersey. Let’s not forget the best food and cocktails outside of New Orleans. The buffet menu includes Cajun/Creole classics like Shrimp Creole, Chicken & Sausage Jambalaya, Cajun Fried Chicken, Authentic Red Beans & Rice, Andouille Sausage w/ Garlic Bread Croutons, Jalapeno Cornbread, and Bread Pudding with a hot buttery bourbon glaze.
And yes, you can get your drink on, too. In addition to the draft beer list consisting of 24 craft beers from all over the world, a wide selection of The Old Bay’s signature NOLA classic cocktails will hit the spot, like the Hurricane, Pimms Cup, Sazerac, Swamp Water, Mint Julep, and Strawberry Mint Lemonade!
Doors will open at 5pm and the celebration will go on all night long! The $20 admission at the door, where beads and decorative masks will be provided, will give you full access to the buffet and entertainment! No reservations necessary.
You don’t want to miss Old Bay’s 25th Anniversary Mardi Gras celebration!