18 March 2014 Restaurant Latour’s New Chef – Jean Paul Lourdes

Restaurant Latour’s New Chef – Jean Paul Lourdes

March 18, 2014 By
Chef Jean Paul Lourdes

Chef Jean Paul Lourdes

Crystal Springs Resort’s Restaurant Latour has a new chef – Jean Paul Lourdes. Chef Lourdes has broad kitchen experience having cooked in some of the world’s finest kitchens. A New Zealand native, Lourdes was carefully recruited to create a menu featuring food that will complement the wines of Latour’s award-winning cellar.

Having worked at Pierre Gagnaire’s Michelin 3-star restaurant in Paris, Maison Pic in Paris, Joël Robuchon in Tokyo, Tetsuya in Sydney, several Shangri-La Hotels, Nihonryori-Ryugin in Tokyo and having done recipe development at Buddakan and Morimoto, Lourdes’ global experience changes the vibe at Restaurant Latour.

Chef Lourdes has created two tasting menus, a protein-focused “Grazing” and a vegetarian “Farmer’s Feast”, both available as five and seven course options, with or without wine pairings.

Chef Lourdes inspects every ingredient that is sourced daily and creates the day’s menu based on the freshest finds. 

Here is the March Restaurant Latour menu:

alliums / argan oil / barrel aged maple

borage / bonito / black garlic / celeriac

chanterelle / cinnamon / chrysanthemum

cultured cream / dandelion / duck

egyptian chamomile / emerald

earl grey tea / finger lime / fuchsia grapefruit / green-onion / horseradish honey comb / kinome / lavender

licorice / local milk / meyer lemon mushrooms / mexican tarragon

nasturtiums / olive / olive oil

organic hay / penny royal / pepper

pok pok vinegar / radish /root beer

rose apple / russian banana / salsify

succulents / sough dough / scallop

sea bream / salted butter / sheep’s milk

truffle / walnut / whey / yuzu

Restaurant Latour is located at 3 Wild Turkey Road in Hamburg, NJ.  For reservations, classes and more information call 973-827-5996 ext. 3 or visit http://crystalgolfresort.com

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , ,
12 February 2014 Eat Shop Kitchen & Bar

Eat Shop Kitchen & Bar

February 12, 2014 By

TapsThe headquarters for my company is in Minneapolis and when I visited last, I tweeted about my upcoming trip, of course. Within a few minutes of my tweet, a restaurant located in the Plymouth suburb tweeted me back to say that I should really come try its duck salad during my visit. I thought “yeah, right, like my co-workers will just drive me there for lunch” and I thanked the person tweeting for the recommendation.

Mushroom Soup

Mushroom Soup

On my second day at the office, the team went out to lunch and to my amazement, the place my colleagues picked was Eat Shop Kitchen & Bar, my Twitter pen pal from earlier in the week! What are the chances that in all of food-friendly Minneapolis, that we’d visit this place, in that suburban town. I tweeted my delight at this good fortune and made my way into one of the neatest restaurants I’ve been to in that foodie town. There were beer taps everywhere, the space was modern yet casual in style with an open kitchen and the menu creative and tempting.

I opted for a soup of the day, mushroom lemongrass, which was bright with lime and lemongrass flavors and generous with wild mushrooms. How could I pass up my earlier recommendation of duck salad? Well, I didn’t. Executive Chef Jeff Anderson’s huge salad was topped with duck confit, duck bacon and a poached egg that had me in foodie seventh heaven.

Duck Salad

Duck Salad

The only thing I was sorry about was having to go back to work without trying the amazing craft beers being poured at this popular restaurant. I’ll definitely be back for that and some of the neat events held at this fun restaurant.

Eat Shop

16605 County Road 24, Plymouth, MN 55447

(763) 270-5929

www.theeatshop.com‎

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5 January 2014 Butcher & the Boar – Minneapolis

Butcher & the Boar – Minneapolis

January 5, 2014 By
Green Chorizo

Green Chorizo

One great perk of being a frequent traveler is having the opportunity to dine at amazing restaurants. While making the trek to Minneapolis to my company’s headquarters in the winter isn’t exactly optimal, it recently allowed me to discover one of my favorite restaurants of 2013 – Butcher & the Boar.

Co-owner and Chef Jack Riebel earned himself a semi-finalist nod in the 2013 James Beard Award “Best New Restaurants” category and after visiting, I can see why. The space is a mix of chic and barn and features a bustling open kitchen emitting intoxicating grilled meat aromas.

 

Duck Breat

Duck Breat

The menu is meat-filled and makes it difficult for one to decide what to select. The food is described as “Seasonal, Regional, American” and is showcased on the menu in straight-forward categories like “Sausages”, “Meats”, “Waters”, “Snacks, etc. My guest and I knew by watching the grilling station cook flipping sausages that we’d need to try a sausage dish. We shared the Green Chorizo ($12.00) as a starter. The ultra-moist sausage is served with roasted pumpkin, black bean mole, cumin crème fraiche and Cotija cheese. The dish was a clear winner that brought a smile to my face as I enjoyed it with a Surly Furious IPA from nearby Brooklyn Center, MN (check out the stellar craft beer list).

Berkshire Pork Chop

Berkshire Pork Chop

Realizing I wasn’t done with sausage, I opted for the Duck Breast ($38.00) for my entrée. The perfectly-cooked duck is paired with a duck and foie gras sausage, celery and apple butter – simply divine. My guest selected the Double Cut Berkshire Pork Chop ($33.00) which was easily enough for two diners and served with cranberry relish and a pecan gremolata. The pork, while thick and stuffed which can often time be tricky to cook, managed to be a gorgeous pale pink in the center with deep pork flavor.

We didn’t save room for dessert, but on my next visit, I’ll be splurging on a Whiskey & Coke Float with Jim Bean caramel ice cream, Mexican Coca Cola and an oatmeal tuile.

My trips and perhaps the city of Minneapolis won’t be the same after a visit to Butcher & the Boar. The place has made my top five list of best meals in 2013.

1121 Hennepin Avenue, Minneapolis, MN 55403. 612.238.8888.

Cheers,

Veronique

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3 January 2014 The Le Tub Saloon – Hollywood, Florida

The Le Tub Saloon – Hollywood, Florida

January 3, 2014 By

 

Le Tub Tables on the Intracoastal

Le Tub Tables on the Intracoastal

Le Tub has been a Hollywood Beach institution for over 35 years and I’d almost forgotten about it until a fellow food blogger, Nathan of Educated Foodie, reminded me of the casual icon.

I moved to South Florida when I was a young teen and Hollywood Beach was where I hung out. Le Tub was well known to all and offered a great, inexpensive meal in a casual setting right on the intracoastal waterway. Not much has changed since I last visited Le Tub about 20 years ago and I loved that about the place.

My Girlfriends at Le Tub

My Girlfriends at Le Tub

The place is tucked away on A1A with no sign to make it easy for tourists to find it. There’s lush foliage making the front entryway even more difficult to locate. Once patrons arrive, they’re met with a maze of nooks and crannies with outdoor tables and seating areas. It’s sort of a mess in the best possible way. The décor is comprised of bric-a-brac and various items found on the ocean shore that came in from the sea.

What I always enjoyed at Le Tub was the juicy burger that became famous when GQ named it the best burger in the nation in 2006. When I visited a few weeks ago, it was still incredible…plainly served with American cheese, tomato, onion and lettuce on a poppy seed bun. The 13-ounce Sirloin Burger ($11.50 with cheese) is charcoaled to perfection and is juicy and beefy. Simple, satisfying and memorable.

 

Let Tub Sirloin Burger

Let Tub Sirloin Burger

The menu is somewhat limited but the Seafood Salad (small $10 and large $17) and the Greek Salad ($11) are solid options. The small seafood salad is a sizeable portion of fresh seafood coated in herb dressing and served on a bed of lettuce. The Greek salad is enough for two guests and features the typical Feta, tomatoes and olives but also green peppers and anchovies and served with a squeeze bottle of dressing that we squirted on everything – delicious.

Le Tub is the perfect unclassy joint where slightly questionable waitresses are friendly enough and where everyone feels right at home. I’ll never let this much time go by before visiting again.

1100 N Ocean Dr, Fort Lauderdale, FL 33019
(954) 921-9425

Cheers,

Veronique

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29 December 2013 My Top 10 New Jersey Dishes of 2013

My Top 10 New Jersey Dishes of 2013

December 29, 2013 By
Seafood Risotto - HAVEN

Seafood Risotto – HAVEN

While I’ve had many, many memorable meals in 2013 (God knows I over-share), I’ve tried to narrow down the 10 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.

Duck, Knoephla and Eggs – A Toute Heure

The Knoephla dish showcases a generous portion of rich pulled duck confit, Knoephla, a German dumpling much like Spaetzle and a New Jersey farm-fresh egg.

Sweetbreads and Crispy Bone Marrow - Escape

Sweetbreads and Crispy Bone Marrow – Escape

Sweetbreads with Crispy Bone Marrow – Escape Montclair

Sweetbreads, Pea Purée, Crispy Marrow, Chanterelles and Grape Juice. Simply an amazing dish. The sweetbreads were tender and perfectly cooked and Chef Gregg was truly gilding the lily with the addition of crispy bone marrow. The best bone marrow I’ve had.

Moules Meunière – Fricassée

The portion of mussels is gigantic and offers a very flavorful white wine, garlic and cherry tomato saucy broth bursting with thyme, basil and mint flavors.

Fluke Crudo - The Ryland Inn

Fluke Crudo – The Ryland Inn

Seafood Risotto – HAVEN Riverfront Restaurant & Bar

Seafood Risotto with Riso Venere, Lobster, Sea Scallops, Shrimps, Sea Beans, Sweet Corn and Mascarpone. The black rice contrasted beautifully with the rich broth and perfectly-cooked seafood.

Combination Kabab Platter – Kabab Paradise

The flavorful dish is comprised of a chicken breast kabab, a beef kufta kabab and a lamb tikka kabab. The meats are moist and perfectly charcoal-grilled. The white accompanying sauce is addicting.

Rabbit - Restaurant Latour

Rabbit – Restaurant Latour

Pork Belly Ramen – Mitsuwa

The ramen bowl features pork belly and hen-of-the-wood mushrooms. The ramen noodles are cooked perfectly, just a bit chewy, and the pork-laced broth is out-of-this-world.

Loin of Young Rabbit – Restaurant Latour at Crystal Springs

Loin of Young Rabbit Roulade with Belly Confit and Sweet White Onion Jus. Tender loin, rich belly and tart jus.

Crescent Duck Breast – The Orange Squirrel

The duck was rare as ordered with a masterly-rendered, crisp skin and paired with earthy carrot quinoa.

Duck - The Orange Squirrel

Duck – The Orange Squirrel

Fluke Crudo – The Ryland Inn

Fluke Crudo, Summer Melons, Heirloom Tomatoes, Garden Herbs. Just the perfect summer starter with fresh, clean flavors.

House-Made Ricotta Gnudi – VB3 Restaurant

The wonderful Gnudi are pillowy-soft and served with a light, basil-infused tomato sauce.

Let me know if you’ve tried any of these dishes and leave a comment when you do in the new year!

Cheers,

Veronique

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19 December 2013 Swine Southern Table and Bar – Hog Wild in Coral Gables

Swine Southern Table and Bar – Hog Wild in Coral Gables

December 19, 2013 By

 

Swine Mac and Cheese

Swine Mac and Cheese

Swine describes itself as ”A house of worship to the porcine pursuits”. I’d say they’ve got that right on the money. Walking into Swine as a foodie is like walking through the gates of a theme park as a kid – pure glee. I knew when I came down to Florida for a visit that Swine would be on my to-do list. I didn’t fully realize how taken aback I’d be by the restaurant’s pure perfectness.

First, the drinks list. Whoever crafted it is genius. There’s a full “aperitif revival” section – Pimms or Rosé Lillet anyone? There’s also a wide selection of rye whiskeys, bourbons, rums and scotches. There are even digestifs, after dinner, bitter drinks. The wine list is helpfully segmented into categories like “Old-School Whites”, “Fruity Reds for Pork” and “The Fortified Wine Triangle”. Not to be missed is the impressive craft beer selection. I opted for a Victory Prima Pils – I’m so predictable.

Swine Brussels Sprouts

Swine Brussels Sprouts

Now the food. Executive Chef Phil Bryant offers small plates, from the garden options, from the smoker items, supper plates and fixins. While of no interest to me, the kitchen can prepare many of the dishes as gluten-free and vegetarian. How does one settle on a wide enough array of dishes to sample while maintaining some composure? I’m not sure, we ordered an insane amount of food.

We started with a Fried Green Tomato BLT ($14) and BBQ Bone Marrow ($18). The BLT encompasses beautiful Heritage Acres Farm pork belly, fried green tomatoes and house-made pimento cheese. The rich pork with the tart tomatoes and the decadent cheese spread is a winning combination. The bone marrow is unctuous and served with yam jam and crusty country bread – what a treat.

The incredible BBQ smell in the restaurant made it impossible for me to pass up on 14 Hour Smoked Brisket ($28) and my guest selected the Rack of Ribs ($28). I’m a huge fan of brisket and this was perhaps the best I’ve encountered (sorry Ben’s Kosher Deli on Manhattan). The half-pound portion has a dark, flavorful bark, perfectly marbled interior and was melt-in-my-mouth. The rich meat is smartly served with pickled vegetables and plain white bread. It’s a must try. The ribs were nicely sauced with a cider vinegar mop over competition rub and served with pickles. I heard “best I’ve ever had” from my guest who’s from the Midwest where BBQ is king.

Swine Brisket

Swine Brisket

One “fixin” sounds better than the next so we opted for Crispy Brussels Sprouts ($6) and Mac and Cheese ($10). The Brussels sprouts are roasted with green apples for a totally different take and drizzled with bacon vinaigrette. A simple dish that’s complex and delicious. The mac and cheese is served in a handsome cast iron dish and showcases “pig tail” pasta, bacon and five cheeses. The crusty herb topping is brilliant.

We’d saved no room for dessert but Executive Pastry Chef Max Santiago whips up interesting dishes like Warm Sticky Icky Buns with maple bourbon toffee syrup and The Swine Shake made with salted caramel ice cream and Left Hand Milk Stout and topped with a maple bacon strip.

If you’re a local and haven’t tried this place – what’s the matter with you? If you’re a visitor to South Florida – be sure to make your way to the place that proclaims “the only part of a hog you can’t use is his squeal”, you won’t be disappointed.

About 50 Eggs

Swine, and it’s equally wonderful sister Yardbird, are part of 50 Eggs group of businesses. 50 Eggs was named after the 1960s film classic, Cool Hand Luke, starring Paul Newman as the Florida jailbird who thought he could accomplish anything he set his mind to when he ate 50 hard-boiled eggs his cellmates dared him to eat in an hour.  This stubbornness and unwillingness to conform is what 50 Eggs was founded on.

BRUNCH: SATURDAY & SUNDAY 10:00 AM – 5:00 PM

LUNCH: MONDAY – FRIDAY 11:30 AM – 5:00 PM

SUPPER: SUNDAY – MONDAY 5:00 PM – 10:00 PM, TUESDAY – THURSDAY 5:00 PM – 11:00 PM, FRIDAY & SATURDAY 5:00 PM – 12:00 AM.

2415 Ponce de Leon Blvd., Coral Gable, FL 33134. 786-360-6433.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , , ,
18 December 2013 Brunching at Fort Lauderdale’s Hot and Soul

Brunching at Fort Lauderdale’s Hot and Soul

December 18, 2013 By
Beignets

Beignets

Last weekend, I had the pleasure of brunching at Hot and Soul in Fort Lauderdale. A couple of my Twitter followers had recommended the place and after checking out the brunch menu on Hot and Soul’s Instagram (the best place to find the most up-to-date menus), I knew I had to visit.

Don’t let the non-descript strip mall fool you, Hot and Soul delivers perhaps the best foodie experience in Broward County. The space is eclectic and fun with mismatched chairs, the stellar craft beer list on a black board and various kitsch. This isn’t an upscale, stuffy joint – it’s a place that serves up inventive, comforting and delicious food in a relaxed atmosphere.

Hot and Soul Fries

Hot and Soul Fries

Chefs and owners, Mike Hampton and Christy Samoy, describe their food as “international with soul” and Samoy urges customers to keep an open mind when perusing the menu with its oftentimes odd flavor combinations. With an arsenal of New Orleans favorites, local and small producer sourcing learned in San Diego and classic techniques, Hampton and Samoy opened Hot and Soul in April 2013.

As I sipped my blood orange Mimosa, I became almost giddy as I read through the menu – fun, creative and a bit weird…in other words, perfect.

My guest and I sampled several dishes for two reasons: we were starving after a night of over-indulging and, we couldn’t decide as one dish sounded better than the next.

Etouffee

Etouffee

We started with Beignets with Spiced Crème Anglaise ($6) and the Soul Fries ($11). The four beignets came enrobed in confectioner’s sugar and were light and pillowy. The dipping sauce was spiced with fall flavors and a hint of citrus and a perfect complement to the hot treats. The handcut fries were topped with caramelized onions, tangy Pecorino and fresh parsley then gilded with sunny-side-up fried eggs – brilliant.

I’d been told not to leave Hot and Soul without trying the Gnaughty Gnocchi ($9 for half order or $16 for an entrée portion) but didn’t see if on the brunch menu and couldn’t get past the Crawfish Etouffée ($18) and the Rice Pudding French Toast ($13) anyways. The sizeable portion of etouffée with its rich, comforting, roux-based sauce and tender crawfish was outstanding. The dish comes with perfectly-cooked white rice, an art in my book. The “French toast” was cakes made of rice pudding and griddled to a crisp exterior and moist, creamy interior. The dish is served with a coconut almond sauce, dried berries and almonds. Weird – yes. Delicious – again, yes.

One dish we’re hoping is on the menu on our next visit (when we come for the oxtail meat, San Marzano tomatoes and Pecorino-coated Gnocchi) is the Sweet Mac and Cheese ($7) – macaroni with a Mascarpone white chocolate sauce.

In a neighborhood peppered with predictable restaurant chains, Hot and Soul stands tall with its culinary genius and in-the-know crowd. Glad I’m now in-the-know also.

Hours: Tuesday – Saturday 4pm – 11pm, Thursday – Saturday 11:30am – 2pm, Sunday Brunch 11am – 3:30pm. Happy Hour 4pm – 6pm Tuesday – Friday ($4 beers, $2 off wines).

3045 N Federal Hwy, Suite 60B, Fort Lauderdale, FL 33306. 754-206-2155. www.facebook.com/hotandsoul.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , ,
7 December 2013 Perfect Dozen at Federal Donuts Philadelphia

Perfect Dozen at Federal Donuts Philadelphia

December 7, 2013 By
Federal Donuts Fancies

Federal Donuts Fancies

Last weekend, I made my pilgrimage down to Philly for some of (over) indulgences: Flyers game, a Marc Vetri restaurant, Tony Luke’s and Federal Donuts.

For those not fortunate enough to have visited Federal Donuts, get there ASAP, it’s simply decadent. There are two locations: City Center and South Philly. I frequent the South Philly location.

If you’re thinking Federal Donuts is a glorified DD, you’re mistaken. The cozy storefront is jointly-owned by James Beard award-winning chef Michael Solomonov of renowned Zahav, partner Steven Cook and Felicia D’Ambrosio. The donuts sell out by 10 a.m. most days and if you want some of the best fried chicken this side of the Mason-Dixon line, get there before 1 p.m.

Federal Donuts - Milk Chocolate Sea Salt

Federal Donuts – Milk Chocolate Sea Salt

The way I like to approach and maximize my visit is to order a piping-hot sugar donut ($1.25) and cup of coffee when I arrive and then, get a to-go box of fancies ($12 for half dozen or $20 for a dozen) for the trek home. The sugar donut is perfectly-fried, tender and simply-flavored to stand up to whatever dusting you opt for: Appollonia, Indian Cinnamon or Vanilla-Lavender. The sugar donuts are fried-to-order and available any time. Getting back to the coffee – it’s not some overlooked brew that’s been sitting around for hours. It’s dark and rich and all one could hope for at 7 a.m. after “an evening out”. The fancy donuts are available until they sell out – 10 a.m. – 11 a.m. and available is some unusual flavors: Blackberry-Anise, Milk Chocolate-Sea Salt, Sticky Buns, Pumpkin Pie Latte, Crumberry and Cookie and Cream. My favorite is the Milk Chocolate-Sea Salt. The donuts is golden brown and expertly-fried then dunked in a thick coating of milk chocolate then dusted with a heavy sprinkling of sea salt – fantastic.

Donuts aren’t the only food item you’ll be craving after a visit to Federal Donuts, Korean-style fried chicken served with hot peppers is simply addictive. Deep golden color, crunchy fried skin, ultra moist meat – the ultimate fried chicken. Bonus – every chicken order comes with a honey donut.

There are two additional Federal Donuts locations opening in Philly and rumors of a New York outpost (praying for this to be happening). When in the city of brotherly love, make a point to stop by Federal Donuts.

Federal Donuts South Philly – 1219 South 2nd Street, Philadelphia.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , ,
21 November 2013 Montclair Food & Wine Festival 2014 Special Offer

Montclair Food & Wine Festival 2014 Special Offer

November 21, 2013 By

MFWF LogoThe Montclair Food & Wine Festival will be back in 2014 with new venues, educational seminars and fun for all.

Saturday May 31, 2014 – THE GRAND TASTING at the Montclair Art Museum

Enjoy an evening of diverse culinary offerings from many of the state’s finest restaurants and purveyors!

Both floors of the Montclair Art Museum, including the galleries, will be open for viewing!

Wines Presented by: Gary’s Wine & Marketplace

Sunday, June 1, 2014 – SEMINAR SERIES at The Commonwealth Club

Details to Follow

Monday, June 2, 2014 – THE GALA DINNER at The Manor

An exclusive evening of collaborative culinary wizardry!

A six course custom dining experience, designed and prepared by

  • Chef Mitchell Altholz, Highlawn Pavilion
  • Chef Michael Carrino, Pig & Prince Restaurant & Gastrolounge
  • Chef Ryan DePersio, Fascino, NICO Kitchen + Bar
  • Chef Ariane Duarte, CulinAriane
  • Chef Francesco Palmieri, Orange Squirrel

And a guest chef to be announced! 

Wines paired by Sharon Sevrens, proprietor of Montclair’s Amanti Vino

SPECIAL OFFER: Use promo code: foodcapital

  • 20% OFF Grand Tasting general admission (7pm – 9pm) or VIP admission (6pm – 9pm)
  • 20% OFF Gala Dinner general admission.

The offer will remain live from 11:30am November 21, 2013, through 11:30pm on December 31, 2013.

Complete details at: http://montclairfoodandwinefestival.org

 

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With: , ,
10 November 2013 Champagne Weekend at Crystal Springs Resort 12/7 – 12/8‏

Champagne Weekend at Crystal Springs Resort 12/7 – 12/8‏

November 10, 2013 By

Champagne CorksCrystal Springs Resort always features amazing wine events and I just have to share what’s coming up in a couple weeks – a Champagne weekend! Here’s what’s going on:

Home to the largest and deepest champagne collection in New Jersey, Crystal Springs Resort (1 Wild Turkey Way, Hamburg, NJ) will celebrate the holiday season with a Champagne Weekend December 7-8, offering a Champagne Tasting Seminar just in time for the festive year-end celebrations and a lavish Vintage Champagne Dinner.

Vintage Champagne Dinner will take place at Crystal Springs’ award-winning Wine Cellar on Saturday Dec. 7 at 6:30pm with Guest Sommelier Laura Maniec, Master Sommelier (the youngest in the world to earn the title) and co-founder of New York’s Corkbuzz Wine Studio, who will be on hand to talk about Champagne as well as her experience working a harvest in the region.

Vintage Champagnes are only made in the best years and guests will enjoy six different back Vintage Champagnes, showcasing some of the top vintages of the past three decades, including the coveted 1996, from some of the world best known champagne houses: Dom Perignon, Pol Roger, Perrier-Jouet, Billecart Salmon, Ruinart and more.

At 6:30pm, guests will enjoy a tour of the Wine Cellar, hors d’oeuvres and a glass of 2004 Henri Goutorbe Special Club Champagne. Dinner will follow with a six-course tasting menu designed by Executive Chef Timothy Fischer to pair with the outstanding Champagnes being served – 2002 Ruinart Blanc de Blancs, 2004 Billecart Salmon Reserve Brut, 1997 Perrier-Jouet Fleur de Champagne, 1996 Dom Perignon and 1995 Pol Roger Cuvee Winston Churchill. Dinner is $325 (tax and gratuity additional.

On Sunday Dec. 8, a Champagne Tasting Seminar will take place 2:30-4:30pm. Crystal Springs Sommeliers Susanne Lerescu and Jon Hartlage will guide guests through a tasting of six champagnes representing various styles and types of the wine, from Brut and Extra Brut to Blanc de Blancs and Blanc de Noirs to Rose and Demi-Sec, providing a comprehensive overview from the driest to less so, from aperitif to dinner to dessert-friendly. Tickets are $40.

Here are the food and wine pairings for the Vintage Champagne Dinner:

Reception – 2004 Henri Goutorbe Special Club

Oysters

Shooting Point Oysters, Champagne Glazed, Trio of Caviar

2002 Ruinart Blanc de Blancs, Brut

Fish

Beet Cured Arctic Char, Pickled Fennel, Micro Radish Salad, Prosecco Vinaigrette

2004 Billecart Salmon Reserve, Brut

Rabbit

Golden Nugget Wrapped Rabbit Loin, Parsnip Purée, Brussels Sprout Leaves, Cranberry Gastrique

1997 Perrier-Jouёt Fleur de Champagne, Rosé

Intermezzo

Kir Royal Sorbet, Chardonnay Pearls

Veal

Veal Tenderloin, Fall Squash Raviolo, Braised Cheeks, Crones, Red Dragon Carrot Essence

1996 Moёt & Chandon Dom Perignon

Sweet

Trio of Pear, Financier, Terrine, Semifredo

1995 Pol Roger Cuvée Sir Winston Churchill

Reservations can be made by calling 877-292-9045 extension 3.

Crystal Springs Resort – 1 Wild Turkey Way, Hamburg, NJ.

Cheers,

Veronique

Filed Under: Culinary Travel Tales Tagged With: ,
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