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News 12 Staff

BestOf530a1010NJLE_2023-10-10-05-50-16

Well, it's time for best of New Jersey. And our crew has certainly enjoyed quite the variety of cuisines in the past few months. And today is no exception. News 12 New Jersey's Tony Caputo photojournalist, Rudy Bode are in Fort Lee this morning for a taste of Greece. Tony. What do we got this morning? Oh, but Tony, good morning. We, we got, we got some good guys here. We got the, the Gyro Project in Fort Lee. I mean, this place is fantastic. It's beautiful as soon as you walk in, I'll tell you what you come in this early. It just wakes you up, man. You're just ready to go. It's beautiful to sit in here and relax and, and grab a, a gyro. Let's start there if we can. As we talk to the owners here at the Gyro Projects Bureau, Koko is with us and he's one of the co owners and you know, Rudy came in and said, so what are we talking gyro? And that, that's the right way to say it, right? It's the accepted way to say it. It's the American way to say it. Is that American. Go ahead. Yeah. So, if we were in Greece, I'd say a a yes. So these are the rotisserie behind you. It consist of beef and lamb chicken or Pork Rudy. Where's Rudy? There you go. Look at that. Feel the heat coming off of that. Right. Very hot. These are authentically stacked. Marinated season the way you would find them in Greece. And this is exactly how the layers should be. If it's not like that, they're cheating. We're gonna get to that throughout the morning. What do you got here for us this morning? This is a traditional breakfast, uh staple in Greece. It's called Bogata. It's a custard pie with Phyllo paired with a Fredo cappuccino. Another signature uh with uh cappuccino made here at house. So you take this custard pie. It's typically served with a good amount of confection and sugar out of that. Yep. And some cinnamon. And if you'd like to try that for you. Yeah, I think everybody at home knows. I like to try. So we'll try. How's that? That's a pretty good way to start a Tuesday morning early. Right. That is not bad. That is bad. Oh, my gosh. That is fantastic. My favorite back home. How long have you been here now? Uh About four months, four months. Yeah, this is your first. This is the first of its kind a lot more. Hopefully, hopefully soon. That is the plan. You and your co owner, George and everybody else and the chef who's from Philly. I like him already. Good guy. Hey, uh, the, the Jiro project. You can't beat it. That's a great way to start a morning. I wanna try some of this as well. Guys will send it back to you, but we're gonna get into the gyros a little bit later. Rudy is very excited about this. By the way, he loves this stuff. He's all over it. Well done, my friend. Thank you very much. Welcome. We'll send it back to you the best of New Jersey.

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BestOf630a1010NJLE_2023-10-10-06-49-56

Well, it's time for the best of New Jersey and I hope you're hungry because this morning we're checking out a different type of cuisine. It's different for Tony Caputo news to New Jersey's Tony photojournalist, Rudy Boer in Fort Lee with the taste of Greece. What are we making here this morning, Tony? Oh, how we have the Greek food going? The Gyro project is where we are in Fort Lee and Nick. Maybe we should have switched spots today. I don't know, but you're the expert when it comes to this type of food, right? Uh, uh, for me, a lot of it's new and we've been talking to the owners about that and I've been enjoying it all morning long. There's never a problem with that. I mean, they most likely they even gave me a hat. That's not bad. Hey, we have chef Richard Robinson here with us this morning. Now, Rich, you're making a dressing for one of the tasty salads here at the Gyro project. Tell us what you do. Absolutely. We have the Greek dressing. This is going to go, go on, go on any one of our salads. Really delicious. Traditional Greek dressing looks healthy too. Absolutely. Got nothing but fresh herbs, some anchovies, garlic, fresh squeezed lemon juice, a couple different oils, some really good stuff going on there. Get it going. Let's say it all right. So, first what we're gonna do is we'll add our liquids. We got our lemon juice, our parsley, some basil. I feel better already. Just looking at you making it. You're not kidding. Maybe a little too healthy for me. But you know, let's go. Nothing's too healthy for you. I got some anchovies some garlic. Some garlic. Rudy loves the garlic. Some mornings I gotta say Rudy. Did you have garlic last night? Every now and again, I gotta say that to him. Do you have garlic last night? What we're gonna do is we're gonna add our canola oil right on top of everything. Get everything kind of nice and uh wet there. We'll get our olive oil as well. Mix it up, then we're just gonna the immersion. That's it. The stick blender. There it is. This is a piece of equipment right here. Fire that baby up need something big to get the job done. There. It is. No, you're out. There's a strong OK, I'll cha that soon if you guys are telling me to cut, I can't hear a word you say so I'm gonna taste it as soon as I can here, as soon as chef is done uh with the immersion blender, rub that blender. That's that's a tool right there. Can I get a little taste? Absolutely. You get a little in here. This is a gyro project. Uh, Instagram. Check it out. Oh, man, it's good. He just saved me like five years of my life with that little swim pool. That is so good. That is fantastic. Well, well done, man. Holy cow. Get a salad and get that on their gyro project. Fort Lee. Best of New Jersey. Next hour. Yeah, the gyros back to you guys. Of course. The star of the show, the gyros. It all looks good. Yeah.

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BestOf730a1010NJLE_2023-10-10-08-37-47

Well, the best of New Jersey crew has certainly enjoyed quite the variety of cuisines in the past few months today though. No exception. And it is Greek today. News told New Jersey's Tony Caputo photojournalist, Rudy Boer in Fort Lee this morning, Tony, I'll tell you what there are fries and a gyro being made and I'm gonna destroy them both in a couple of seconds. Spiro Kosis is here as co owner of the gyro project. I mean, fantastic, beautiful location here in Fort Lee. Uh Spiro, what do we got going on over here? Because you got a couple of guys that are very busy. We're very busy. We're getting some of our black ready. We're getting our gyros ready. Our chefs are ready to prepare some gyros for you guys to try. Fantastic. And you have some of our classics around the grill over there. Now, what do you have? Uh Rudy's, let's see. He's pointing to the right now. So which one is that? That's the lamb I think. No, that's the pork, pork, pork belly gyro. That's why I let you do the talking because I'll mess it up. That's the pork belly. He's basically shaving that now. Yeah, he's gonna get it ready and he's gonna throw to a PTA for you guys, for you to try. What is, what are you looking at? Now? That's the, go back there. That's the chip. All the chicken. No, no, no. The chicken show it hanging. You go. Hey, the uh, American traditional the beef and lamb on the left over there. Fantastic. Now, wait, what's about the kebabs, Rudy? Did you get the kebabs back here? S are grilling. So like you are both chicken and pork getting ready. And now f is gonna show you guys the art of the wrap, the art of the wrap. This is great. He's wrapping and cooking. Rudy's running all over the place. I love it. He's getting his steps in working hard and here comes the finished product. This is if we were sitting down and we ordered this. Oh, yeah. Look at that. Fantastic. It looks great. Right? Yes, it is. Yeah, you put it down and it's a nice appeal. Folks loved it. I I've been dying for a fry all morning. Fantastic. It's Gyro project. You can't beat it. I mean Instagram go to their Instagram page. See some of the great places on our app as well. You can order ahead on there. Oh, I love that, gentlemen. Well done back there. We appreciate it. Gyro project here in Fort Lee. Good stuff for you. Well done, man. Hey, Rudy, how you feeling bud really needs a break in a new pair of sneakers. I'll send it back to you. It's the best of New Jersey.

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BestOf830a1010NJLE_2023-10-10-08-38-01

All the best of New Jersey crew. They are so lucky they get to enjoy all different types of cuisines and today. No exception. Yeah, a little bit of Greek this morning for our Tony Caputo and photojournalist, Rudy Bo there in Fort Lee, Tony Greek, French fry. All right. That's what I'm having right now, Greek. But if you saw us earlier, uh the chef made this fantastic dressing for a salad. It is so good. My gosh, that is fantastic. This is the gyro project and I'll tell you it's a beautiful place here in Fort Lee. Look at this spread. We have going on here. We have, uh Spiro Kosis is uh, one of the owners George is joining us as well. He's the co-owner and Spiro. Look at the spread you have out. Let's just go around the table if we can and finish off strong on what you're offering here at the gyro. We've got our gyros in front of you and I, this is pork belly gyro, one of our hottest sellers. We got chicken Sub Likey over here. Our signature feta brine rotisserie chicken. I can order this. I'm getting that whole plate there. Family can enjoy that. I mean, if you became phenomenal yourself, I'm the one eating that you got a dip sampler. It's an array of traditional Greek dips with some pita bread that looks great. This is our Arain salad with our Greek goddess dressing and dipping fries into it. You're at home. We recently launched our catering menu. We're ready to go there. And if you need to order ahead, we have the app, we're ready to go. You guys put this together, Rudy, if you can do a little spin, we're talking about the shelf over here and all the different olive oils you have on our marketplace, you can find specialty items from Greece directly imported between olive oils. Balsamic vinegars, coffees. You name it. It's up there as well as long as we can get it. I always like to throw Rudy a curveball when we're live. We, we did not talk about that at all, but I wanted to see if he can handle it. He can always handle it. You know, before we came on, Rudy gave me some bad news. We didn't win powerball. But I said even if we did win powerball, we still would have stayed to do this shot because this food is so good. It's the Gyro project. It's here in Fort Lee. Well done. Gentlemen. We're gonna sit, we're gonna eat. It's the best of New Jersey only on news. 12, New Jersey. We'll get it back to you.

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The Gyro Project in Fort Lee features high-quality ingredients from house-stacked meats to imported olive oils, herbs and seasonings.

Best of New Jersey: A modern take on Greek food in Fort Lee

The Gyro Project in Fort Lee features high-quality ingredients from house-stacked meats to imported olive oils, herbs and seasonings.

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