16 March 2017 Olivella Now Open in Bergen County

Olivella Now Open in Bergen County

March 16, 2017 By

Salvatore Olivella. Photo by Victor Hugo

Olivella, a new Italian restaurant, opened Monday night in North Bergen. This is the first New Jersey project from Chef Salvatore Olivella, one of the top pizza makers in the country. A native of Naples, Italy – the birthplace of modern pizza – Chef Olivella has built an impressive résumé consulting for many of New York’s top pizza spots including Marta, the Serafina Group, L’asso, Numero 28 and more. He also co-owns Olivella’s Neo Pizza Napoletana, a group of 4 restaurants in Dallas, Texas. For his Garden State debut, Olivella and his partners have built a 50-seat restaurant with a wood-burning pizza oven as the centerpiece and rear dining room flooded with natural light through a glass roof.

The restaurant serves brick oven pizza and a full menu of antipasti, pasta and entrées including: Sushi di Parma – house made fior di latte cheese wrapped in prosciutto di San Daniele; Gnocchi Alla Romagnola with porcini, fresh truffle in a Pinot Grigio sauce; Farfalle di Olivella, bowtie pasta sautéed with smoked Norwegian salmon, shallots, vodka and salmon caviar; Pollo alla Valdostana, chicken breast sautéed with wild mushrooms, prosciutto and fontina sauce; Filet Mignon al Barolo with porcini mushrooms; and Costoletta di Vitello Milanese, thinly pounded veal that’s breaded and served on the bone, topped with salad and Parmigiano.

Pizzas showcase Neapolitan tradition with a Margherita DOC with housemade fresh mozzarella, imported San Marzano tomatoes and basil; devilishly spicy Inferno with housemade fresh mozzarella, San Marzano tomatoes, ‘nduja (spicy spreadable pork sausage from Calabria), spicy soppressata (dry salami) and spicy honey; and Don Maradona Snow White with fresh ricotta, housemade fior di latte cheese, garlic, oregano and extra virgin olive oil.

For his “Gourmet di Olivella” choices, Salvatore gets creative with a Frank Sinatra pizza topped with burrata, bresaola, arugula and lemon dressing; Agrodolce Olivella, a sweet and sour marriage of house made fior di latte, gorgonzola, pear, Parmigiano, walnuts and honey; and Tartufata del Cardinale with house made fior di latte, Prosciutto Cotto, Parmigiano, mushrooms, micro basil and truffle cream. Calzones can be ordered either as Classico with mozzarella, ricotta and San Marzano tomatoes or as La Vesuviana – half calzone and half customer’s choice of pizza. Only the highest quality imported San Marzano DOP certified tomatoes from Italy are used in the restaurant’s sauces and fresh cheeses such as mozzarella and fior di latte are made in house.

Olivella is located at 7709 Bergenline Avenue, North Bergen, 201-662-6110.

Cheers,

Veronique

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12 March 2017 National Pi Day at Spuntino Wine Bar & Italian Tapas

National Pi Day at Spuntino Wine Bar & Italian Tapas

March 12, 2017 By

On Tuesday, March 14 in celebration of Pi Day, Spuntino Wine Bar & Italian Tapas will offer $3.14 personal pizzas all day long.

This offer is valid  for dine-in guests at the Clifton, NJ and Garden City, NY locations.

Happy Pi Day! Veronique

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9th Annual Crystal Springs New Jersey Wine & Food Festival

February 2, 2017 By
Grand Tasting - Photo by Crystal Springs

Grand Tasting – Photo by Crystal Springs

Tickets are now on sale for the 9th annual New Jersey Wine & Food Festival at Crystal Springs Resort, taking place March 31 – April 2. This year, we are excited to announce that one of the most celebrated chefs in the world, Daniel Boulud, will be the Guest of Honor. Proceeds benefit Ment’or, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. 

Weekend Happenings

Friday March 31

SOLD OUT!!! 8PM – Chef Daniel Boulud is an industry legend, with 14 restaurants around the world and numerous James Beard awards to his credit. Daniel and his team will be cooking in the Wine Cellar for what will be a once-in-a-lifetime experience rare vintage wines from the cellar. The dinner includes a Krug Champagne reception with dishes by Crystal Springs Resort Executive Chef Anthony Bucco ($1,000 plus tax and gratuity).

SOLD OUT!!! 8PM – Top Chefs & Top Wines Dinner featuring three chefs from the current season of Bravo’s Top Chef: Katsuji Tanabe, Silvia Barban and Casey Thompson, alongside Chef Martyna Krowicka of Restaurant Latour and Pastry Chef Miro Uskokovic of Gramercy Tavern. ($225 plus tax & gratuity). 

Saturday April 1

10AM – Perfectly Paired Pastries with Chef Jessie Dardar of Le Petit Temptation Dessert Truck ($35).

11AM – A Conversation & Book Signing with Guest of Honor Daniel Boulud – Enjoy a glass of Champagne as Daniel reminisces about his career and signs copies of his cookbooks. ($50, including a copy of either My Best: Daniel Boulud or DANIEL: My French Cuisine).

11:30AM – 1PM – Marketplace Lunch

12PM – The Art of Fresh Pasta with Chef Silvia Barban (Top Chef Season 14) and Aishling Stevens (Crystal Springs), featuring winemaker Ryan Rech of Beringer ($50).

SOLD OUT!!! 1PM – A Taste of Mexico with Chef Katsuji Tanabe (Top Chef Season 14) and Chef Martyna Krowicka (Restaurant Latour) – refined Mexican dishes with beers and spirits from Mexico ($40).

2PM – Create your own Red Blend with Rodney Strong winemaker Justin Seidenfeld ($35).

2PM – Daniel Boulud Foie Gras Challenge – 4 NJ chefs will compete to produce the winning dish as judged by Chef Boulud ($60).

3PM – An Afternoon in Provence – kick off the spring rosé wine season and enjoy Daniel Boulud’s custom smoked salmon, caviar and more ($45).

3PM – Punch Party – learn how to make the perfect party punch and try punches from top NJ bartenders ($35).

3PM – Secrets of the Crystal Springs Wine Cellar with Wine Director Robby Younes – Robby will open rare wines from the award-winning cellar ($150).

4PM – 7X Ranch: The Perfection of Beef – join Chef Anthony Bucco for a discussion of the prized 7X beef and tasting of this rare delicacy ($45).

4PM – Craft Whiskey Spotlight: Widow Jane Distillery – tastings of this award-winning spirit ($40).

7PM – 10PM; Early VIP admission at 6:30PM – The Grand Tasting returns with 30 top NJ and NYC chefs and winemakers from around the world. The VIP experience will feature Daniel Boulud and 5 acclaimed restaurants ($135 regular, $295 VIP). 

10PM – Meet the Chefs & Winemakers After Party guests can party into the night with a DJ, dancing, open bars and more ($150).

Sunday April 2

10AM – 1PM – Champagne Brunch featuring a sumptuous brunch buffet and free flowing Champagne, the perfect capper to the weekend!

Tickets can be purchased at www.njwinefoodfest.com. Rooms can be booked at 855-415-2776.

Hope to see you there!

Veronique    

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18 January 2017 The Montclair Food & Wine Festival Speakeasy

The Montclair Food & Wine Festival Speakeasy

January 18, 2017 By

SpeakeasyMontclair Food & Wine Festival and Amanti Vino present The Speakeasy – a clandestine affair set in the grandeur of THE WELLMONT THEATER on Saturday January 28.

Reminiscent of the Prohibition Era, the evening will intertwine illicit libations coordinated by Amanti Vino, fine culinary bites from over twenty area restaurants, and the sultry sound of Trent Armand Kendall + Brass Illusion. 

There are two types of tickets available for the evening:

THE VIP EXPERIENCE – 1 HOUR EARLY ENTRY * HI-END WINE TASTING from 6:30 PM – 10 PM. $187/person.

GENERAL ADMISSION – ALL YOU CAN EAT & DRINK ALL NIGHT LONG! 7:30 PM – 10 PM. $97/person.

For more info or to buy tickets, visit: http://montclairfoodandwinefestival.org/the-speakeasy/

This charity tasting event benefits Intensive Therapeutics and Montclair Digs.

List of participating restaurants:

Speakeasy Restos

Cheers,

Veronique

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13 January 2017 The Halal Guys Are Finally Coming To Newark

The Halal Guys Are Finally Coming To Newark

January 13, 2017 By

Halal GuysThe burgeoning nationwide brick-and-mortar expansion of New York City’s world-famous halal food cart concept continues with the opening of The Halal Guys Gyro and Chicken at 72 Halsey Street in Newark, NJ on January 27.

The Halal Guys is a highly-anticipated neighborhood destination serving the same delicious halal food that first gained acclaim at the corner of West 53rd Street and Sixth Avenue, more than 25 years ago.

The finest quality Chicken, Beef Gyro or Falafel sandwiches and platters, or Chicken over Rice, all complemented by The Halal Guys’ renowned White or explosive Hot Sauces, will quickly become a neighborhood staple.

All ingredients are fresh, never frozen, including high quality, responsibly sourced halal meats; marinated and seasoned overnight, they are cooked on the sizzling grill right in front of guests’ eager eyes. Sides include house-made hummus, baba ghanouj, falafel or fries; flaky baklava provides a sweet ending to any meal.

Located in the heart of the Teachers’ Village neighborhood and close to area landmarks NJPAC, Prudential Center and the Newark Museum, The Halal Guys at Halsey Street promises to be as immensely popular among families, students and business people as the team’s recent East Brunswick, NJ opening, delighting each and every one with unparalleled hospitality and mouthwatering food at great prices. Delivery and catering will also be available.

The Halal Guys Gyro and Chicken / 72 Halsey Street, Newark, NJ 07003 www.thehalalguys.com

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12 January 2017 A Meal for Amiel – Benefiting School Greenhouse Project

A Meal for Amiel – Benefiting School Greenhouse Project

January 12, 2017 By

AmielThe Foodshed Alliance presents A Meal for Amiel, a seven-course gourmet benefit to raise funds for the Frankford Township School Greenhouse Project and the Foodshed Alliance.

This event aligns 14 chefs with 14 aspiring chefs to create seven spectacular courses paired with specially selected wines to honor the memory of Amiel Wehrli, Chef Florian Wehrli’s son who passed away from a tragic chocking accident.

Here’s the amazing seven-course menu in store for guests:

5:30 p.m. Cocktails

6:30 p.m. Dinner

RECEPTION

Yazmene Kaylani, Chopped Junior Champion

Shawna DeLima, Chopped Junior Contestant

Avery Andrasek, Chopped Junior Finalist

MENU

1st Course

Kirk Avondoglio

Perona Farms Smoked Salmon with Broken Egg Sauce

Jesse Jones

TBD

2nd Course

Brad Boyle

Jersey Dayboat Scallops, Leek and Blue Crab Risotto

Cider-Black Garlic Gastrique,

Applewood Smoked Prosciutto, Crisp Leeks

Tim Schafer

Drunkin Day Boat Sea Scallops

IPA Splashed Grits Bacon Spiked Glaze

Beer Batted Onion Rings

3rd Course

Florian Wehrli

Backyard Poached Egg and Wild Mushroom Soup

Confit Chestnuts and Truffle

Anthony Bucco

Creamy Chestnut Soup

Black Truffle, Honey Crisp Apple, Chicken Skin

4th Course

Mike Carrino

Salmuera de pato, Rodisio Corizon con Chimi Churri

Breast and Hearts

Andre de Waal

Arroz Con Pato, Salsa Criolla

Duck Legs and Liver

5th Course

Ben Del Coro

Dry Aged Bison Strip Loin

Winter Squash, Mushroom, Red Wine, Herb Crema

David Felton

Smoked Bison Strip Loin

Hazelnuts, Prunes, Potatoes & Truffles

6th Course

Jonathan and Nina White

Artisan Cheese and Charcuterie

7th Course

Bill Yosses

Frivolites de Chocolat

Frivolous Chocolate

Pedro Rossel

Petits Fours

All the proceeds from the event will go toward building an interactive classroom/greenhouse for the school.

Tickets for the Feb. 28 event can be bought at http://amealforamiel.bpt.me

Perona Farms – 350 Andover Sparta Rd, Andover, New Jersey 07821.

Cheers,

Veronique

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Best Dishes 2016

December 31, 2016 By

My job had me on the road more than not in 2016 and while I’ve had many, many unforgettable meals this past year, I’ve tried to narrow down the 15 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.

Ai Fiori – New York, NY. Eating at this Chef Michael White restaurant is a luxurious treat and lobster seems to be an appropriate ingredient to have in the beautiful dining room. The Lobster with Asparagus and Morels was one of the best lobster dishes I’ve had.

Buca Yorkville – Toronto, ON. Branzino is my favorite fish and at Buca, the Cyprian sea bass is expertly-carved tableside in its pure raw state and topped with Prosecco, olive oil and lemon.

Escape – Montclair, NJ. The seafood grits with a giant portion of sea urchin was just a fabulous dish at the now defunct Escape.

FLX Table – Geneva, NY. Very cool dining experience at Chef/Master Sommelier Christopher Bates’ new chef’s table restaurant in the Finger Lakes. The multi-course dinner showcases locally-sourced ingredients and the dish I thought stood up among the winning lineup was the Uber B.L.T. consisting of tomato, sweet summer corn and lamb bacon. The presentation was glorious with a pool of tomato water in the bowl of the plate and beautifully-arranged raw and dried tomatoes, the bacon and corn then avocado and Thai basil.

Grace – Chicago, IL. I treated myself to Grace this year and wasn’t sorry for the splurge. The Alaskan King Crab dish was gorgeous, light yet flavorful. It’s served artfully with char roe, cucumber, floral cream and tangerine lace. The king crab salad is positioned at the bottom of a v-shaped glass filled with herbs and flowers then a flavor-neutral tuile seals the salad. Crack the tuile with a spoon and the crunchy bits add an unexpected texture to the delicate crab.

Heirloom Kitchen – Old Bride, NJ. Chef David Viana cooked up perhaps the best duck I’ve had. The masterly-seared duck breast is served with sherry herbed barley, granola, parsnip, date purée, maitake mushroom and duck jus. The earthiness of the roasted maitake and the sweet/savory date purée compliment the rich duck perfectly.

Hot & Soul – Ft Lauderdale, FL. My year-end best dishes compilation wouldn’t be the same without an entry from my favorite Ft Lauderdale restaurant. The Mushroom Manchego Toast is a must to start off a meal at Hot and Soul. The shareable dish with its creamy sherry sauce is a winner.

Kalofagas – my home in NJ. Toronto-based chef and cookbook author Peter Minaki prepared a dish of spaghetti with uni (sea urchin) sauce at my home this year that was simply outstanding. Briny uni-tomato sauce coated the al dente pasta perfectly.

Lorena’s – Maplewood, NJ. Meals at Lorena’s are never less than stellar and this year, my favorite dish at the popular restaurant was the Cavatelli Carbonara. Instead of the eggs being incorporated in the sauce in a traditional way, Chef Campos serves it poached with a runny yolk to coat the pasta.

Razza Pizza Artigianale – Jersey City, NJ. While it’s best known for its outstanding pizza, my favorite dish at Razza is the Bread and Butter service featuring house made butter that has the right funky flavor and crusty, pizza oven-baked bread.

Redux – Madison, NJ. Chef Ubhaus serves up delicious, comforting food and calling out Disco Fries as my top dish at his restaurant undersells his culinary talents. Having said that, this dish is pure decadence with SLABS of St Andre cheese over properly-made fries and rich veal gravy.

Square Root – New Orleans, LA. The meal I had at Square Root was one of the finest I enjoyed this year. The Red Fish with Horseradish Bubbles was THE dish in the long list of dishes we were served. The red fish was properly-cooked and bubbles made from horseradish were blown in the open kitchen, right in front of us.

Stages at One Washington – Dover, NH. Yes, two of my favorite dishes were enjoyed at Stages this year: Lomo and Egg and Cabrales-Stuffed Raspberries. Chef Evan Hennessey is simply brilliant and raspberries and blue cheese are now a favorite.

The Bachelor Farmer – Minneapolis, MN. Pork Meatballs, Spätzle in Lobster Broth was one of the several outstanding dishes I had at this Minneapolis gem. Pork and lobster? Yes, it totally works.

I’m looking forward to 2017 and the food adventures I’ll enjoy.

Happy New Year!!

Veronique

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8 December 2016 Halifax Restaurant Ruinart Champagne Dinner

Halifax Restaurant Ruinart Champagne Dinner

December 8, 2016 By

halifaxHALIFAX RESTAURANT, HOBOKEN, TEAMS WITH RUINART CHAMPAGNE 
FOR PAIRINGS DINNER, DECEMBER 12

WHO:           Halifax, Hoboken NJ

WHAT:         Northeast France’s Champagne region unites with Northeast North America at Halifax’s Ruinart Dinner. Guests can experience four different offerings from the oldest Champagne house paired with Chef Seadon Shouse’s creative farm and coastal inspired fare, much of which is inspired by his Nova Scotia upbringing. Ruinart Brand Ambassador Lacey Burke will also be on hand to discuss the pairings. The evening begins with a reception of passed hors d’oeuvres and Ruinart Blanc de Blancs, the emblem of this small producer made from Chardonnay grapes, followed by a prix fixe dinner showcasing dishes like Montauk Fluke Tartar and Long Island Duck complemented by additional signature Ruinart pours.

Reservations can be made by e-mailing felix@gwine.com

WHEN:         Monday, December 12th 7 pm

WHERE:      Halifax at the W Hotel – 225 River Street, Hoboken, NJ 07030

PRICE:         $75 per person

MENU:

   

Reception, Passed Hors d’oeuvres

Chickpea Fritters with Mustard Aioli and Micro Kale

Smoked Maine Mussels with Cream Cheese
Brioche Crostini

Mushroom Soup Shooters

Ruinart Blanc de Blancs

First Course 

Montauk Fluke Tartar, crème fraiche, cucumber, radishes, seaweed breadsticks

Dom Ruinart Blanc de Blancs 2004

Second Course 

Long Island Duck, hen of the woods, pickled garlic, turnips, confit, roasted pear

Ruinart Rosé NV

Assortment of Local Cheeses

lille bébé coulommier VT

meadow creek grayson VA

shepherds basket NJ

Dom Ruinart Rosé 2002

About HALIFAX
Opened in 2016, Halifax restaurant features North-Eastern farm and coastal cuisine, with an emphasis on local and sustainable ingredients. Most the product served, if not made in house, comes from famers, fisherman, and artisans from Delaware north to the restaurant’s namesake, Halifax – the capitol of Nova Scotia. Executive Chef Seadon Shouse puts his personal touch on offerings by creating house-smoked meats and seafood, authentic vermouth, as well as sea salt, made from water straight out of Montauk.

Cheers,

Veronique

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4 November 2016 Zinburger Helps Fight Prostate Cancer with Pumpkin Stache Shake

Zinburger Helps Fight Prostate Cancer with Pumpkin Stache Shake

November 4, 2016 By

zinburger-pumpkin-stache-shake-2016Zinburger Wine & Burger Bar is offering a Pumpkin Stache Shake as part of the No Shave November, a month where men raise awareness of men’s health issues by growing a mustache during November.

 

For every Pumpkin Stache Shake sold, Zinburger will donate $1 to the ZERO – The End of Prostate Cancer, a national nonprofit organization with the mission to end prostate cancer.  Additionally, guests can donate $1 to add a Stache straw to any shake or float.

 

The Pumpkin Stache Shake ($6) combines Vanilla Bean ice cream blended with house-made pumpkin pie filling, topped with whipped cream and pumpkin brittle, and served with a mustache straw.

 

The Pumpkin Stache Shake is available at all 12 Zinburger east coast locations.

 

For more information, visit http://zinburger.com or https://www.facebook.com/ZinburgerEast.

 

About ZERO – The End of Prostate Cancer

 

ZERO – The End of Prostate Cancer is the leading national nonprofit organization with the mission to end prostate cancer. ZERO advances research, encourages action, and provides education and support to men and their families through our patient-centric programs. ZERO’s premier activities include the ZERO Prostate Cancer Run/Walk, America’s largest men’s health event series. We are a 501(c)(3) philanthropic organization recognized with four out of four stars by Charity Navigator in 2014 and 2015, accredited by the Better Business Bureau, and 94 cents of every dollar donated goes to research and programs. www.zerocancer.org

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13 October 2016 Pacific Northwest Dinner at Redux – October 23

Pacific Northwest Dinner at Redux – October 23

October 13, 2016 By

redux-logoOnce again, Chef Rob has paired with Dave Mendez from The Grapeful Palate in Morristown for a Pacific Northwest Wine Dinner, to be held at Redux on October 23 at 5:30PM.

Join us for an evening celebrating the fabulous wines of the Pacific Northwest and of course, Chef Rob’s wonderful cooking! Dave from The Grapeful Palate has selected wines from the region to pair with Chef Rob’s four course dinner!

RECEPTION

Light Hors d’Oeuvres

2014 Evening Land Seven Springs Pinot Noir Rose

FIRST COURSE

Hood Canal Oysters, Melon Granita, Sea Beans

2014 Wildstock Pinot Blanc

SECOND COURSE

Wild King Salmon, Wood Ear Mushrooms, Barley Risotto

2012 Boedecker Stewart Pinot Noir

THIRD COURSE

Rogue Creamery Smokey Oregon Blue, Honey, Apple, Tartines

2012 Hedges Red Mountain Cabernet Blend

FOURTH COURSE

Dark Chocolate Merengue, Blueberry Ice Cream, Candied Orange Zest

2014 Barnard Griffin Port

Cost is $88.00 plus tax and gratuity. ($62 for food (payable to Redux) and $26 for wines (payable to Grapeful Palate). 

For reservations, please call David Mendez at (973) 859-0527 or email: info@grapefulpalatewines.com 

Redux: the Restaurant & the Market at Redux – 3 Central Avenue, Madison NJ 07940. 973-845-6263 / 973-845-6264.

Cheers,

Veronique

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