Earthy Cups
We in the culinary and holistic health fields can be people-pleasers, so we like to hear customer feedback. Even better, we are pleasantly surprised when a customer just up and [...]
Bex Expands to Yoga
We are excited to announce a new collaboration! To coincide with the sound baths that are offered every Wednesday in February – and every other Wednesday in March – we [...]
Ninety-Six Pounds of Good
Bex ran a quiet food drive for the holiday season of 2023, letting its customers know they could drop off food for Norwescap, an area nonprofit working to reduce hunger [...]
Bucolic Ambience
Boy, the world sure has changed, hasn’t it? Ever since the rise of the internet in the 1990s, the world seems to have accelerated faster and faster, with far-reaching social [...]
Earth Gratitude
Late September has many world celebration days that are interrelated. The 21st of September asks us to consider what we are grateful for. For Chef Becky, she is grateful for [...]
Won’t You Be Thy Neighbor?
Chef Becky has never been overly concerned with popularity contests, but they are still nice to win. Bex recently won a Neighborhood Fave award from Nextdoor.com. What is Nextdoor.com? Nextdoor.com [...]
End of Summer Celebration
Midwesterners call it a hootenanny (or hoot), New Englanders call it a clambake, and Lousianians call it a shrimp boil. We’re calling it a block party – without closing off [...]
Block Rockin’ Beats
Summer is, for many in the northeast, synonymous with the block party. While the tradition has changed over the years, it’s rooted in proud Northeast culture. It celebrates community. It [...]
Visuals to Victuals
The Space: Part One, and Our Spring Menu Califon, New Jersey, has an “uptown” (Aqui Shopping Center, etc) and “downtown” (Rambo’s Deli, Bex Kitchen, post office, etc). The downtown area [...]
![We hope you join us on Friday, May 17th, for a special meal designed and executed by Chef Becky. “As you know, at Bex we make seasonal fare with a global feel, so when the Spring gives way to Summer it’s a great opportunity to cook with the bounty that nature provides,” the Chef says. “Summer in New Jersey is about as American as you can get: there’s the [Jersey] Shore, block parties and barbecues, and some sweltering days that often have the wonderful afternoon thunderstorm to cool us down. I wanted to create a menu that captures that transition from Spring rains to Summer sun, with a Jersey sense of locally sourced ingredients.”
Learn more in the link in our profile.
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