Sunday night, I attended the first annual Montclair Food and Wine Festival Gala Dinner held at the Women’s Club of Upper Montclair. The upscale event, for which I was a guest of Devil Gourmet, one of the event sponsors, featured some of Montclair best culinary talents and showcased fabulous wines by Amanti Vino, Montclair’s premier wine store.
The dinner was a six-course food extravaganza that encompassed the following menu:
Amuse Bouche by Chef Mike Carrino of Pig & Prince Gastrolounge
Deviled quails egg, cornichon, sriracha, “PB+J” stone fruit and pistachio butter macaroon, Ahi Poke, avocado mousse, Tokyo green onion, Petite porc pâté en croute.
Wine Pairing: OCD Riesling 2010 SRP $14.99
First Course by Chef Francesco Palmieri of The Orange Squirrel
Warm Pickled Oyster Mushroom, Duck Confit and Chilled Oyster with Green Apple Fennel Mignonette.
Wine Pairing: My Essential Rose 2012 SRP: $15.99
Second Course by Chef Ryan Depersio of Fascino
Crab-Scallion Agnolotti, Clam-Herb Broth.
Wine Pairing: Moulin de Gassac Guilhem Blanc 2011 SRP: $10.99
Third Course by Chef Ariane Duarte of Culinariane
Pan Seared Halibut, Bacon Lardon Corn Chowder, Pea Tendrils.
Wine Pairing: Capiaux “Chimera” Pinot Noir 2011 SRP: $31.99
Fourth Course by Chef Mitchell Altholz of Highlawn Pavilion
Duo of Grass Fed Boneless Short Ribs and Côte de Bœuf with Celery Root Puree, Brunoise Vegetables and Early Summer Truffle Sauce.
Wine Pairing: Jean Edwards “Stagecoach Vineyard” Cabernet Sauvignon 2009 SRP: $64.99
Fifth Course by Chef Zod Arifai of Blu
Caramel Panna Cotta with Banana Juice & Black Pepper Crumble.
Wine Pairing: Echeverria Late Harvest Sauvignon Blanc 2007 SRP: $19.99
Coffee: Java Love Coffee Roasters & The Chocolate Path
Wonderful olive oil was provided by Olive That! And More and I’m looking forward to visiting Jen O’Sullivan’s store in the next few weeks.
The event was attended by who’s who of Montclair and Essex County and I’m hearing a second annual event is in the works. Connect with the Montclair Food & Wine Festival on Twitter and Facebook to be in-the-know about the 2014 event.
Cheers,
Veronique
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