Send us a text

In this episode of Greetings from the Garden State, Mike heads to Whippany to sit down with Yael Averbuch West, General Manager and Head of Soccer Operations at NJ/NY Gotham FC. A proud Montclair native and former U.S. Women’s National Team player, Yael shares her journey from Jersey youth soccer fields to global tournaments—and now to the front office of one of the most ambitious clubs in women’s soccer.

They dive into the unique soccer culture of New Jersey, what it takes to build a world-class roster, and how Gotham FC is carving out its own path—separate from the traditional models of women’s teams riding the coattails of men’s clubs. Yael also opens up about the ongoing learning curve of being a GM, the importance of community engagement, and how Gotham FC is growing its reach as both a competitive franchise and cultural movement.

What You’ll Hear in This Episode:

• Yael’s upbringing in Montclair and New Jersey’s reputation as a soccer hotbed
• The evolution of her playing career and transition into club leadership
• Building a team with international stars and world-class talent
• How Gotham FC is redefining what it means to be an independent women’s sports brand
• The club’s vision to become a globally recognized name in women’s soccer
• Game day experiences, theme nights, and community initiatives like “Keep Her in the Game”
• Why New Jersey and the NYC metro area offer something for everyone
• How fans, from casual supporters to die-hards, help shape Gotham FC’s future

Resources & Links:
🎟 Tickets, newsletter sign-up, and more: GothamFC.com
📱 Follow Gotham FC on Instagram and Twitter: @GothamFC

Support the show

Send us a text

In this episode, we step behind the curtain at Sushi by Sea, a private omakase dinner experience hidden in plain sight in Ridgefield, NJ. Mike sits down with co-founder Jay Powell to talk about how a global business consultant from South Africa partnered with a master sushi chef to build one of New Jersey’s most exclusive and community-driven dining spots.

Jay shares the journey from underground pop-ups during the pandemic to earning a coveted spot on USA Today's Top 24 Restaurants list. They dive into the restaurant's secretive (but not-so-secret-anymore) location, how Chef Chris commands a 14-seat sushi counter with precision and personality, and why dry-aged fish and direct sourcing from Japanese auctions make Sushi by Sea truly stand out.

More than just a meal, Sushi by Sea is about connection, energy, and community — offering guests a chance to arrive as strangers and leave as friends. Jay and Mike also discuss the power of partnerships, building a brand without traditional marketing, and what’s next for this growing culinary concept.

Highlights Include:

• The origins of Sushi by Sea during the COVID pandemic
• Why you can’t just “make a reservation” — and how to really get in
• Jay’s transition from nightlife and finance to high-end hospitality
• Chef Chris’s global background and mastery at the counter
• The art of dry-aging fish (and why it’s not just for steak)
• Creating community through collaboration — even dessert is a local partnership
• What makes true omakase different — and how Sushi by Sea keeps it real
• Hints at expansion, new concepts, and a request for liquor license leads
• The custom password for Greetings listeners to skip the waitlist

🎟 Exclusive Listener Password: MikeHam — use this when registering at sushibysea.com to bypass the waitlist and book your experience.

Follow Sushi by Sea:
📷 Instagram: @sushibysea
🌐 Website: sushibysea.com

Presented by:
🎭 Mayo Performing Arts Center (MPAC) — visit mayoarts.org for world-class entertainment in Morristown, NJ.

New Jersey Lottery - Anything Can Happen in Jersey!

Support the show

Send us a text

In this episode of Greetings from the Garden State, host Mike Ham sits down with Matthew Chappina, chef and founder of Perla Oyster Bar in Maplewood, New Jersey. What began as a mobile oyster truck has evolved into one of New Jersey’s most talked-about new restaurants, known for its raw bar, creative small plates, and vibrant atmosphere.

Matthew shares the story of how Perla grew from backyard oyster parties to a thriving food truck and eventually to a full-service restaurant. He discusses the challenges of launching a business during the pandemic, the creative influences behind the menu, and why hospitality and community are at the heart of Perla’s success.

Key topics covered:

• The revitalization of Maplewood’s dining scene
• How Matthew’s background in theater and creative writing shapes his culinary approach
• The transition from food truck to restaurant
• Lessons in adaptability, creativity, and small business growth
• The importance of hospitality and creating memorable customer experiences
• Future plans for Perla, including outdoor seating and private events

Perla Oyster Bar has quickly become a standout destination in Maplewood for oysters, tapas-style dishes, and a unique, communal dining experience.

For more about Perla Oyster Bar, visit eatperla.com or follow on Instagram at @eatperla.

Support the show