Steven Freaney, a native of New-Ross, Ireland, is far removed from his homeland, but he is content and flourishing in the West Milford area. Steve was born in England, raised in Ireland and came to the United States in 1986 as a young man on a student exchange work program. The years have passed and now Steve, his wife and two children live in Greenwood Lake, NY, a short commute to his job at TJ’s Pizzeria Café on Marshall Hill Road in West Milford. Recalling his life in Ireland, and referring to the communal violence that plagued the country, Steve said, “The defining part of growing up in Ireland was The Troubles. At their height in the 1980’s, the country had economic challenges and high unemployment. I stayed in America in 1986 because I did not want to go back to The Troubles the bombings every night.” Steve’s mother and three sisters remain in Ireland. Speaking of the time since the Good Friday Peace Accord, he said, “It’s amazing what can happen in ten years. My family is now safe, prosperous and happy.” By 1996 Steve co-owned a pizzeria in Allendale. “I bought in and learned on the job,” he said. He then went on to owning a Wyckoff Quality Bakery Café, gaining more cooking and management experience. Currently Steve is the managing partner, cook, pizza man and marketing director at TJ’s Pizzeria Café. Both Steve and Tim Deaver, the CEO of the TJ’s chain, have big plans for TJ’s, known in town for the last thirty years as The Pizza Place. “Our aim is for TJ’s to become a regional chain of pizzerias specializing in New York-metropolitan style flavors.” Focusing on prompt delivery and a quality dining experience, Steve said that their catchphrase is, “From our kitchen to the family’s table.” He said TJ’s also has a hospitable dining room, remarking, “We love company.” When customers come in, he often has to field questions about his remaining hint of a brogue, seemingly out of place in an Italian restaurant. “Saint Patrick was a Roman, so we’re all one family,” Steve usually responds. On his days off, Steve finds time to enjoy his family, sometimes cooking a specialty dish with his children, one of which he shares here. They also play squash, tennis and soccer together. “I still get it all in,” he said. Irish Pot Roast 10 medium red potatoes, cut in half 1 yellow turnip, cut into chunks 1 first cut brisket, raw 1 can Guiness Stout 8 cloves 8 oz. smokey barbeque sauce (or any you have on hand) Mix Guiness with barbeque sauce in a 12 quart Dutch oven or any oven proof dish or pan with a heavy, tight fitting lid Stud cloves into brisket Place meat in pan and spoon Guiness mix over brisket Place turnips and potatoes around meat Cover and bake in 325 degree preheated oven for at least three hours Leave cover in place, no need to baste Cook until very tender