Arturo Bermudez
Photos by Tina Garceau
No matter the location, be it his native Costa Rica; Canada, where he obtained formal training; or the East Coast, where numerous spots have thrived through his culinary expertise, Arturo Bermudez always aims to prove the belief that he was “born to be creative.” With an insatiable urge to sate diners, the 37-year-old is entering his second month as the head chef at Toll Man Joe’s, 26 E. Oregon Ave.
“I often find myself wanting more,” the promising preparer said from the Whitman location that bears the name of 2000 Wing Bowl victor Joe Paul, a turnpike toll booth worker and a relative of some of the site’s overseers. “I know how rewarding it can be to have a great meal, so I want to bring that joy to everyone who comes here.”
Blessed with a lifelong interest in food, Bermudez benefited from residing in an Italian culture-heavy section in his homeland. That immersion and the feeling that he could contribute to the culinary world led him to further his tenacity in Toronto, where a diverse pool of peers prompted aspirations whose growth has made him a happy hire for many owners, including the handful of proprietors who helm Toll Man Joe’s.
“I really enjoy the atmosphere here,” the New Jersey dweller said of making the short commute from Collingswood. “I think it’s a great location for me to be as imaginative as I want.”
That dedication comes through in Toll Man Joe’s housemade options, which account for around 97 percent of the selection. With room for more than 200 patrons, the Whitman-based dining destination has certainly found a winner in Bermudez, whose emphasis on offering a comprehensive menu has already made the spot a hit. In choosing a recipe to win readers’ regard, he opted for an old favorite, Stuffed Italian Long Hots.
“There have been great responses so far,” he said of the six-pepper creation that he loved to serve to guests at the now-defunct Mama Ventura’s in Voorhees. “I think everyone loves something spicy, so this has been something reliable for me and them.”
As Toll Man Joe’s enters its first full month of business, Bermudez and his bosses are looking forward to fetching more compliments for the fare and the friendly atmosphere, as container rooms will soon make a trip to their brainchild a more fulfilling experience.
“Outside, inside, wherever you choose to eat, I’ll be looking to make you happy,” Bermudez said. “That’s just who I am as a chef.”
Ingredients:
6 Italian long hot peppers
1/2 of a white onion
1 tablespoon of garlic
1 cup of chicken broth
6 slices of provolone
6 slices of mozzarella
6 slices of prosciutto
Directions:
Preheat oven to 425 degrees.
Cut a long slit from top to bottom down the center of each pepper to form a pocket. Stuff the prosciutto and cheese slices into the slit of each pepper.
Arrange the peppers on a baking sheet topped with the sliced onion, garlic, butter and broth. Drizzle olive oil over the peppers, and season with half-teaspoons of salt and pepper. Roast until the peppers have become tender, roughly 15 to 17 minutes. ■
Toll Man Joe’s
26 E. Oregon Ave.
Opened: September 2016
Owners: Ann and Steve Paul, Lori and
Tommy Penrose, and Terri Owens
215–644–8388
tollmanjoes.com
