New Jersey Beefsteak

I played football in 9th grade (I hadn't discovered running yet) and wrestled through 11th grade. In that time, I remember two end-of-season sports banquets catered by Hap Nightingale. Nattily dressed waiters with gleaming silver trays delivered endless portions of buttery steak on bread points. We would eat and eat and eat, the wrestlers particularly happy to be free of weigh-ins.

At the time, I had no idea I was participating in a unique Bergen - Passaic County tradition: The Beefsteak. This New York Times piece is a great reminder:

“Once you start going to beefsteaks, it’s an addiction,” said Al Baker, a Hasbrouck Heights policeman who had organized the evening’s festivities to benefit the Special Olympics. “You’ve got the tender beef, butter, salt, French fries, beer — all your major food groups. But it’s very unique to North Jersey. I go to other places and nobody’s heard of it.” [...]

Their business office is the house’s cramped basement, and the tenderloins are grilled over hardwood charcoal in the driveway before being taken to the beefsteak venues. From this unlikely command center, the Nightingales catered over 600 beefsteaks last year, going through 88,000 pounds of tenderloin in the process.

New Jersey has so many charming and unique traditions. I should probably spend a little Google time trying to figure out what was so magical about the Jersey tomato.