The Connection Warren-Watchung Edition Apr/May 2019 PAGE 58 485 Springfiled Avenue, Berkeley Heights, NJ 07922 908-665-6800 Hours: Mon-Sat 5:30am-8:00pm Sun- 5:30am-5:30pm Grand Opening Bagels Breakfast Sandwiches Specialty Sandwiches Sub Sandwiches Burgers Wings Salads FREE COFFEE with any Bagel Expires 3/31/19. BAGEL SPECIAL 1 Dozen Bagels $ 7.99 Expires 3/31/19. Buy 1 Whole Sub Get 1/2 Sub FREE Expires 3/31/19. We Deliver Catering Available 41 South Street, New Providence, NJ 07974 908-464-8555 By: Joanne Kleinle If you are one of the few people who have not checked out the newly expanded Barth’s Market , then make sure that you put a visit to the favorite neighborhood market on your to do list. The traditional local butcher, which has served New Prov- idence for almost fifty years, under- went a major expansion in 2017 which did more than just increase their square footage. Barth’s Market has filled its new marketplace with an expanded selection of prepared foods and soups, a salad and poke bowl counter, produce, and gourmet sandwiches in addition to the seafood, deli and butcher counters that have made them a neighbor- hood staple for decades. Its two full size industrial kitchens keep the counters stocked with all of the necessities to keep busy families well fed and now allow Barth’s Market to cater corporate and private par- ties, lunches and events. Seeking to escape war-torn Europe in 1940, Otto Barth emigrat- ed from Germany to America and opened the first Barth’s Pork Store in Irvington, relocating to its current location at 41 South Street in 1960. Otto brought with him traditional Old World recipes for cold cuts, sausages and meats. He maintained high standards for quality and cus- tomer service which have been car- ried on to this day. Barth’s Market has been owned and operated by four generations of the Barth family who strictly adhere to Otto’s high standards. They are first and fore- most a neighborhood market. Regu- lars know the butchers behind the counter and every customer knows that they will be served only the highest quality product. Owner Jim Barth is proud of the changes they made expanding their inventory to provide busy customers with fresh, quick high quality foods to go. “We went from an old school German pork store,” he said, ”to a full scale market by increasing our selection of items such as prepared foods, salads, produce and seafood while maintaining our tradition of homemade cold cuts and meats.” One of the most popular additions to the menu at Barth’s Market , which is overseen by Max Barth, is the salad and poke bowls. Cus- tomers first choose a salad or base of whole grains and then customize it by adding from a wide array of meats, seafood, vegetables and meatless proteins to build a delicious fresh meal that is healthy and rea- sonably priced. Max also offers a large selection of fresh gourmet sandwiches. You can try one of Max’s specials or put together one of your own. Top it with a cup of homemade soup for a fantastic meal. Order ahead and these are all available for catering and corporate lunches. If you are looking for a quick, healthy fix for dinner, Barth’s Market has your answer. The larger refriger- ated cases are bursting with freshly prepared homemade soups, pesto, bruschetta, tomato sauce, fried chicken, mac and cheese and other quick dinners to go. The salad count- er is also stacked with favorites like fully cooked breaded chicken cutlets and eggplant, tomato mozzarella salad, scalloped potatoes, angel hair pasta salad, three bean salad and rotisserie chickens to name a few. Everything is freshly prepared with the best possible ingredients and tastes delicious. All of these items and more are available for catering private events. Barth’s Market can even provide staff to help you set up clean up and serve! So what are you waiting for? Stop by Barth’s Market today! See ad on page 41 Calling all Chefs! Visit our website, Click on the Recipe Tab to submit your Favorite Recipe. Don’t forget the name of the recipe, ingredients, cooking directions and number of servings. Please include your name, telephone number and email address. Bon Appetit! Make a Recipe Connection with our NEW ONLINE RECIPE BOOK! Dining Out