The Jersey City Project hosts its fourth annual holiday Project: MARKET this year on December 3rd & 4th, 2016 from 11am-6pm. The heated outdoor market features a variety of local vendors and is located next to City Hall (280 Grove Street to be exact) in the Historic Downtown section of Jersey City.
The kick-off event of Jersey City’s holiday shopping season highlights local businesses and food vendors, encouraging economic growth amongst small businesses. Eat, shop, drink, and be merry!
Newport Skates, Jersey City’s only outdoor ice skating rink, opens for the season on Saturday, 11/19. Bring your friends and family for fun seasonal cheer.
Deets:
HOURS: Mon-Fri 4pm-9pm | Sat 11am-9pm | Sun 11am-7pm
Meet Andy Cohen and get a signed copy of his new book “Superficial” atWORD Bookstore(123 Newark Ave.) in Jersey City on Tuesday, November 15th at 7pm.
The Bravo TV host and executive producer of the “Real Housewives” franchise (and pretty much the mastermind behind everything awesome that I binge-watch) will be in house at WORD. Andy Cohen will be signing books (personalized) and taking photos in celebration of “Superficial.” The book details Andy’s personal and professional experiences, as well as Andy’s accounts of behind-the-scenes drama, antics and adventures—peppered with his own unfiltered thoughts. #nojudgment 😉
All attendees must purchase a ticket. Each ticket guarantees a spot in the signing line and 1 copy of Superficial signed by Andy Cohen. Buy your ticketshere.
I recently visited Jersey City’s newest coffee addition addiction, Ground Connection, located at Harborside Plaza 10.
Owner Scott Gillman (of Jercey City’s Markers Restaurant) and director of the coffee program, Alex Mastrando, who is the head chef, went to different places in the city New York City “to see what was working and what wasn’t” in the coffee industry, while the head barista and store manager, German Chabur, visited Seattle and Atlanta coffee conventions to do the same.
The result is awesome “third wave” coffee in a fast-casual environment [Ed. note: “first wave” is mom-and-pop shops, “second wave” is Stabucks, et al]. “Third wave coffee means we are bringing it back to basics using real espresso with real machines and actually weighing everything properly,” says Alex as he shows me their Italian espresso machine, which is one of few in the U.S. and uses technology that just came out last year.
“You can go to a coffee chain, where the machine will weigh the coffee and the barista will push a button, but this machine can figure out the weight from the dry—it’s amazing technology,” says Alex. “The machine allows us to weigh exact grinds, program the weight, and create a ratio. So you give it the ratio, you give it the grind, and it automatically calibrates as it’s coming out. It gets that perfect ratio and its always going to be in balance. That allows us to keep our coffee consistent.”
