Executive Chef, Marilyn Schlossbach
Some groupies are devotees of rock bands, movie stars, or
culture trends. Gourmand groupies follow their favorite chef,
anticipating the “next best dish” they are turning out. For
those who have tracked the trials and travels of Executive Chef,
Marilyn Schlossbach, the “next best dish” fired is a full
platter, with the opening of Market in the Middle in Asbury
Park, her latest endeavor. Schlossbach, who also owns and runs
the Labrador Lounge in Normandy Beach, and co-owner of Simple
Goodness Juice Bar there too, contrived the unique concept of
Market in the Middle, (a restaurant with just that, a market in
the middle of it!) for years. On June 8th it came to fruition,
as yet another karmic passion of hers fulfilled. The opening was
ceremonial twofold; it was there and then that she celebrated
her marriage to husband Scott.
A self-described, “clam digger,” Schlossbach grew up in Belmar,
where she sunned, surfed and lived on Diet Coke and Doritos
chips as a kid. In 1982, her mom, the former Marion Nagy, a
previous New York City Restaurateur, became ill with cancer.
Wanting to induce healing properties through food for their mom,
she and her brother, Richard, a chef, were inspired to open
Oshin. This progressive, French Japanese spot which was located
in Avon, became an outlet for them to do just that. Richard
manned the kitchen as the Executive Chef, while Marilyn operated
the front of the house.
With Oshin established and in full motion, big brother left on a
4th of July weekend to open a restaurant in New York City. Chaos
ensued when the chef left in charge at Oshin walked out, leaving
Schlossbach to fend for her self and a restaurant full of
guests. Green in the kitchen, Schlossbach’s brother coached her
via the telephone all night, she in one kitchen, he in another.
She survived her culinary christening, and enjoyed it, choosing
to stay at the helm for two more years there learning and
perfecting her skills. Schlossbach then headed slightly south to
Bay Head, where she opened Rosalie’s Kitchen, a cozy, 2-table
inside, 15-table outside, seasonal restaurant, turning out 100
dinners a night. Situated in a garage behind a real estate
office, with only a residential stove and dishwasher, homemade,
eclectic food was served, using produce from the edible garden
surrounding it. Rosalie’s was also dear to her heart. Making
good on a promise, she named it after a great home chef she
became fond of in her younger years. The restaurant received
great reviews, and Schlossbach remained there for three seasons,
while traveling and surfing the world all through the winter
months.
Schlossbach then ventured to Belmar with a partner and opened
the first named, Labrador Lounge, serving Mediterranean fare.
This proved to be both a successful venture and good
life-learning experience. After several years, she severed her
ties with her associate and opened Karma Kafé also in Belmar.
Karma had a great vibe, with Koi pond, and beautiful space, but
proved to be ahead of itself for the Jersey Shore then.
Deciding to dig her heals in the sand Schlossbach left the
restaurant business for the next two years, working in the surf
and snowboard industry. Wooed back to the kitchen by a former
customer of Labrador Lounge, she returned to cooking at Used to
Be’s in Mantoloking. Schlossbach was in a great place
personally. There she was able to inconspicuously cook, turn out
great food, and yet still find time to surf. She stayed for six
years until she was ready for her next adventure, the opening of
the present Labrador Lounge in Normandy Beach four years ago.
With a fun, captivating atmosphere both in the space and on the
plate, Schlossbach entices both her guests and her staff with
her multi-ethnic menu, and karmic passion for food, exotic
travel and life.
But Schlossbach, a self-confessed workaholic, had more on the
menu. Always wanting to do a store with a restaurant in it, she
formed a corporation, “Our Big Daddies,” with local businessmen
Steven and Robert Ranuro of RDR properties, and came up with a
plan. Why not give Asbury Park a cool market, selling products
which she and/or her staff have tried and integrate it within a
restaurant setting? This resulted in the birth of Market in the
Middle. The restaurant and market, though separate in their
entrances, discretely come together in the heart of the floor
space allowing curious diners and browsers to wander between the
two if so desired. Schlossbach and company set the mood to do
so.
The friendly, educated staff, lofting background music
throughout and warm, comfortable surroundings offer restaurant
guests a relaxing dining experience, yet with food that wakes up
your senses. Guests are treated to their choice of seating,
rather than shown to their table. There are several options;
either in the restaurant, at the bar, al fresco on the sidewalk,
in the market, or behind it, in a cozy bamboo garden. The global
menu changes daily, and is heavily influenced by her seasoned
traveling. Like the market, Schlossbach puts out food she likes.
She takes it to the next level though, with her unique
hodgepodge of ingredients and edgy combinations of Asian,
Caribbean and European influences, sometimes all in the same
dish. She has a keen palate for flavor and seasoning which
enables her to pull it off deliciously. Everything is a la
carte, with subtle suggestions of sides and beverage selections.
She is happy to accommodate special requests.
The store is reminiscent of city markets of yesteryear, updated
to fit today’s trends and needs. It houses gourmet and every day
food ingredients, prepared foods, libations, cookery items and
common household products. Whether searching for nori to roll
your own sushi or diapers for the little one, you’ll probably
find it here. Most of the food products are frequent ingredients
in her recipes on the restaurant menu. Again, she carries items
what she enjoys, such as jasmine tea or the carefully selected,
smaller vineyard import wines. She is committed to adding at
least one new product line each week.
The Market in the Middle is also the perfect site to fulfill one
of her karmic lots in life as a teacher. She plans on offering
cooking classes and wine tasting. Her other lot, is that of a
nurturer. This is exhibited through her focus of doing what she
wants while forgetting what everyone else wants you to do,
cooking foods she loves, and surrounding herself with people who
are as passionate about the things in life she is.
Schlossbach, though is not stopping there. Next door to Market,
plans are in the works for her next endeavor, Ono, (meaning,
beautiful, flavorful, and tasty in Hawaiian) a Polynesian –
Hawaiian mix restaurant. She is also happy to be a part of the
Asbury Park business and neighborhood communities, having been
embraced by the same. It is a harmonious relationship, with
mutual support and commitment to revitalize the city.
Additionally, she has recently toured Vietnam, Laos, Cambodia
and Thailand, eating her way through Southeast Asia with friend,
Tommy Tang, of the PBS series, “Let’s Get Cooking.” They filmed
23 episodes for the series, titled, “Chef Marilyn Schlossbach
and Tommy Tang Travel Southeast Asia Exploring the Passion of
the People and their Cuisine.” Not a bad life for a surfer
tomboy from Belmar.
Market in the Middle. 516 Cookman Ave. Asbury Park.
732-776-8886. Open seven days a week from 10:00 a.m. to 10:00
p.m. Bar open until 1:00 a.m. Reservations suggested. Off & On
premise catering available. Accepts major credit cards. Labrador
Lounge. 3581 Rt. 35N, Normandy Beach. 732-830-5770. Off Season:
Thursday through Sunday; Lunch – 12:00 p.m. – 4:00 p.m. Dinner –
4:00 p.m. until
9:00, Friday and Saturday until 10:00 p.m. BYOB. Reservations
suggested. Accepts major credit cards. www.kitschens.com
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