16 September 2014 Pilsener Haus & Biergarten’s 3rd Annual Oktoberfest – 9/26 to 10/25

Pilsener Haus & Biergarten’s 3rd Annual Oktoberfest – 9/26 to 10/25

September 16, 2014 By

Beer SteinsThe area’s most authentic Biergarten kicks off Oktoberfest Friday, September 26th with a Ramstein keg-tapping and Bavarski, NYC’s Bad Boys of Polka!

Pilsener Haus‘ Viennese Chef Thomas Ferlesch (formerly of Café des Artistes) offers a special, traditional Oktoberfest menu all month:

Sautéed Chicken Paillard – asparagus, Prager-Schinken (Prague Ham), Fontina cheese, roasted summer potatoes.

Faschierter Braten – country style meatloaf, creamy mushroom sauce served with cucumber, beet and lentil salad.

Schweinshaxen Für Zwei – roasted pork shank for two, Polish pickles, Bavarian mustard, horseradish, kraut salad (served Fridays, Saturdays, some Sundays).

Oktoberfest menu here.

Full bier list here.

Every Friday and Saturday of Oktoberfest, Pilsener Haus & Biergarten features live Polka bands like

Alex Meixner, The Hardest-Working Man In Polka (October 4th & 17th) and The Incredible Polka Floyd Show Pink Floyd Tribute (October 18th).

Never a cover charge. Full schedule here.

1422 Grand Street, Hoboken, NJ. (201) 683-5465.

Cheers,

Veronique

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16 September 2014 Cru Meets Brew Charity Wine Dinner – 10/16

Cru Meets Brew Charity Wine Dinner – 10/16

September 16, 2014 By

Cru Meets BrewCru Meets Brew will be held on Thursday 10/16 as a five-course, collaborative wine and beer-paired menu is created by some of the area’s top chefs.

Wines and beers are provided by Sharon Sevrens of Montclair’s Amanti Vino and the Chefs participating are:

  • Chef Anthony Bucco, Special Guest
  • Chef Christopher Ryan Arturo, Red Eye Cafe
  • Chef Adam Rose, Villalobos
  • Chef Julian Valencia, Ani Ramen House

Location: Highlawn Pavilion, 1 Crest Drive, West Orange, NJ 07052

Date: Thursday, October 16, 2014

Time: 6:30pm – 10 pm

General Admission: $165

Table of 12: $1920

The event benefits Intensive Therapeutics Inc and MACHÉ (Montclair Academy of Culinary & Hospitality Education).

Tickets are available HERE.

We hope to see you there!

Veronique

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11 September 2014 Anthony David’s Chef’s Counter Tastings are Back

Anthony David’s Chef’s Counter Tastings are Back

September 11, 2014 By

AD CounterStarting September 22, Chef Anthony Pino of Anthony David’s is starting up his popular Chef’s Counter Tasting menu again. Available every Monday through December, 10 lucky diners can experience a 5-course dinner prepared counter-side by Chef Pino for $100/person including tax & gratuity.

To reserve, email info@anthonydavids.com.

953 Bloomfield Street, Hoboken, NJ.

Cheers,

Veronique

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10 September 2014 Thomas Ciszak & Todd Villani‏ Chefs Collaboration Dinners

Thomas Ciszak & Todd Villani‏ Chefs Collaboration Dinners

September 10, 2014 By

Chefs Thomas Ciszak and Todd Villani are teaming up for a pair of dinners showcasing fall flavors at their respective restaurants Chakra and Terre à Terre this October. All the produce will be sourced from local New Jersey farms including Bracco Farms, Terhune Orchards and Shibumi Farm.

Thomas CiszakOctober 6 at Chakra (144 W. State Rte 4, Paramus)

$89 including wines (tax & gratuity additional)

  • Amuse
  • Sautéed Carolina trout slow roasted and pickled beets, horseradish and mustard – Albarino, Bodega Castro Martin 2012
  • Viking Village scallops cauliflower puree, lardon – Chablis, Christian Moreau 2012
  • Lavender-honey glazed duck, duck fat potatoes, fennel – Grenache, Beckmen Estate 2010
  • 48 Hour root beer sous vide short ribs, sweet potato, Brussels sprouts – Cabernet Franc, Macari Vineyards 2013
  • Pear tart and mousse with foie gras ice cream – Vidal Icewine, Equifera NV

To reserve a seat at the Chakra event, please call Chakra at 201-556-1530.

October 22 at Terre à Terre (312 Hackensack St., Carlstadt)

Chef Todd Villani$79 including Tavalon Tea pairing (tax & gratuity additional), BYO

  • Amuse – cold-brewed Jasmine green tea (China) mixed with Peppermint (Germany)
  • Cured duck pastrami, parsnip, Shibumi Farm mushrooms – hot smoked Earl Grey (Sri Lanka) blended with a touch of smoky Lapsang Souchong (China)
  • Arctic char, carrots and peas – cold-brewed Chun Mee green tea (China) with dried lemongrass (Thailand)
  • Black Berkshire pork belly terrine, lavender cabbage, kaffir lime, apple – iced Pai Mutan (China) white tea with peppermint (Germany) and Korean plum (S. Korea)
  • Elysian Farm Lamb Chops, pumpkin, wheatberries – cold-brewed Royal Golden Yunnan black tea (China)
  • Peanut Dacquoise, milk chocolate, sea salt – chamomile (Egypt), lemongrass (Thailand), peppermint (Germany), rooibos (S. Africa), and vanilla beans (Madagascar)

To reserve a seat at the Terre à Terre event, please call Terre à Terre at 201-507-0500.

Cheers,

Veronique

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5 September 2014 29th Annual Crystal Springs Oktoberfest Featuring Francis Mallmann

29th Annual Crystal Springs Oktoberfest Featuring Francis Mallmann

September 5, 2014 By

CV_Oktoberfest_2012 beer maidenDid you know the original German tradition was to kick off Oktoberfest in September? Crystal Springs’ Oktoberfest returns from 9/20 – 9/21 at Mountain Creek Resort (200 Route 94, Vernon, NJ).

The largest Oktoberfest in New Jersey attracts over 12,000 people annually and features dozens of German beers and sausages, spit fire roasted whole animals, live music and games for kids, young and old. The festival welcomes special guest, famed chef and author Francis Mallmann, who will help kick start the festivities on 9/20.

Oktoberfest Band 2 loDuring Oktoberfest festivities (9/20-21) guests will enjoy  pit on the main lawn. Outdoors, Food, including German classics like bratwurst, knockwurst and weisswurst, as well as whole calves, rabbit, lamb and chicken cooked in a fire, can be purchased a la carte from stands and two dozen German beers will be available on draft. For $15 (or $19 at the door), the Hobrau Premium Feast at the Red Tail Lodge will offer a buffet with sliced pork, bratwurst, knockwurst, sliced beef, potato pancakes, pulled pork, red cabbage, German potato salad, corn on the cob and soft drinks. I was a guest at the VIP tent ($99) last year and it was THE way to enjoy the festival with premium seating and an all-you-can-eat Oktoberfest buffet from 1pm – 5pm. VIP ticketholders also receive a souvenir t-shirt and 1 liter beer stein.

Oktoberfest Pig on Spit loOn 9/20, Chef, author and Argentinian legendary grilling and open-fire cooking expert, Francis Mallmann, will be signing copies of his new book, Mallmann on Fire, starting at 1pm. At 5pm, he will also host “Mallmann on Fire Dinner” in the Chef’s Garden at Grand Cascades Lodge he’ll serve food family-style inspired by recipes from his book. The food will be paired with wines from Bodega Garzon in Uruguay ($95 plus tax & gratuity, includes a pre-release copy of the book).

Oktoberfest hours are Saturday 9/20 from 11am – 9pm and Sunday 9/21 from 11am – 6pm. Admission is $7 per person (children 5 and under: free) and food and drinks are priced separately. General parking is $5, preferred parking $20.

For tickets, which go on sale soon, and more information: www.OktoberfestNJ.com

Cheers,

Veronique

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25 August 2014 The Art of the Race – September 6 at Neiman Marcus

The Art of the Race – September 6 at Neiman Marcus

August 25, 2014 By

art_raceThe 2014 Art of the Race will be held Saturday, September 6 from 7PM – 10PM at Neiman Marcus in Short Hills. The event will this year feature a Fashion Show, Beauty Bars, Virtual Horse Racing, a Champagne Bar, Signature Cocktails and Tastings by some of New Jersey’s finest restaurants.

Hot from the Kettle Events is coordinating the restaurants and caterers for the event benefiting the Cancer Support Community Central New Jersey, an amazing place for cancer patients and their families.

Tickets are $100/guest with advanced purchase and $125/guest at the door if tickets remain. CLICK HERE to purchase tickets.

I hope to see you there!

Cheers,

Veronique

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18 August 2014 2nd Annual FryFest

2nd Annual FryFest

August 18, 2014 By
Fried Mac & Cheese

Fried Mac & Cheese

The second installment of FryFest is behind us. Much like the 2013 FryFest, this year’s all-fried event was held on a beautiful late summer day.

This year, we fried a few of last year’s favorites along with new items. Here’s what my brother-in-food, Danny Chin of Eat with Dan, and me served our 13 guests:

Finger Food

Corn Dogs – Veronique

Arancini (Rice Balls) – Veronique

Spring rolls -Danny

Fried Ravioli – Veronique

Poutine – Veronique & Danny

Fried Onion Rings – Veronique & Danny

Danny Chin Making Spring Rolls

Danny Chin Making Spring Rolls

Entrée

Fried Chicken – Danny

Fried Mac & Cheese – Veronique

Dessert

Fried Oreos – Veronique & Danny

Fried Candy Bars – Veronique & Danny

Zeppolis – Veronique

The corn dogs were super with a light batter of flour and corn meal giving the dogs a slight crunch with a hint of sweetness.

The Arancini might have been my favorite with a creamy risotto interior and golden brown crunchy exterior. Perfect way to use up leftover risotto.

Danny’s spring rolls are always a hit and I loved watching him roll over 60 rolls in less than 30 minutes.

Fried raviolis, or as my St Louis friends call them, toasted ravs, were a nice munchies, especially with homemade tomato sauce.

Fried Chicken

Fried Chicken

For my poutine, I know this will be sacrilegious to my folks in Quebec, I ordered cheddar cheese curds from Ellsworth Cooperative Creamery in Wisconsin. More on those folks in a future post. My handcut fries were double-fried for a perfect balance of creamy inside and crispy outside – yum.

Fried onion rings were a bust this year, bad revision to last year’s yummy rings.

THE fried chicken – absolutely delicious. My pal Danny smartly chose drumsticks, thighs and some tenderloins. For me, it’s all about dark meat and the overnight buttermilk bath combined with the seasoned flour coating made for a juicy, flavorful and crispy delicacy – well done my friend!

Fried mac & cheese – yes, it’s slightly irresponsible, health-wise, but so darn tasty. I made my extra cheesy macaroni and cheese recipe for this and will do full instructions in a future post. Guest at the dinner who works with local restaurants told me I should help out some restaurants with their version after tasting mine!

Fried Oreos and bite size candy bars went into a simple, slightly sweet batter. Super tasty and a recipe will come soon – I promise.

Fried Oreos

Fried Oreos

I’d made my super easy Zeppolis last year and made them again as they were a hit. For a fun touch, I used brown paper sandwich bags, added powdered sugar to them and place 2-3 hot Zeppolis inside for each guest to shake and eat without sharing.

It was a fun night which is now followed by tons of dieting and exercise, of course. I couldn’t have done it without Danny and my friend Lisa who was a huge help with the a la minute frying.       

Have you liked Eat with Dan on Facebook? Have you followed him on Twitter? Do it now for drop-dead gorgeous food photos.

Cheers,

Veronique

Filed Under: American, Canadian, Cheese, Chicken, Chocolate, Desserts, Entrees, Food & Wine Events, Sides Tagged With: , , , , , ,
13 August 2014 Grissini 21st Anniversary Special

Grissini 21st Anniversary Special

August 13, 2014 By

GrissiniGrissini is celebrating its 21st anniversary this month and will be featuring a special five-day promotion.

The critically acclaimed contemporary Italian restaurant known for “Vera Cucina Italiana” (true contemporary Italian cuisine) will take 21% off your lunch or dinner food bill from Monday, 8/25 – 8/29 (alcohol and other beverages not included.)

The 21% discount may be applied to the entire menu, including Grissini’s signature dishes, such as the Ravioli d’Aragosta (hand-crafted ravioli filled with lobster in a light brandy & paprika tarragon cream sauce), Dentice in Crosta di Rafano e Papvero (snapper crusted in horseradish & poppy seed) or the hugely popular 16 oz. grilled sirloin steak.

Grissini – Englewood Cliffs, New Jersey 07632 – 201-568-3535.

Cheers,

Veronique

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7 August 2014 Chefs & Wine Weekend for Food Bank of NJ

Chefs & Wine Weekend for Food Bank of NJ

August 7, 2014 By

FoodBank_verticallogo_FULLThe second annual New Jersey Chefs Tableside Dinner will kick-off a new weekend of wine and chef events at the Westin Governor Morris Hotel (2 Whippany Road, Morristown) to benefit the Community Food Bank of NJ. Building on the success of last year’s Tableside Dinner, the event will expand into the Westin Governor Morris Chef & Wine Weekend Sept. 12 – 13 this year and will feature the NJ Chefs Tableside dinner on Friday Sept. 12, a Champagne Lunch and 100 Point Wine Dinner on Saturday Sept. 13. Wine is provided by Allied and Kobrand, with liquor support from Cross Vodka, Brugal Rum and Highland Park whiskey. The details:

New Jersey Chefs Tableside Dinner, Friday 9/12, Cocktails 6pm, Dinner 7pm

15 acclaimed New Jersey chefs will each create a unique five-course menu with wine pairing for 10 selected guests each. Chefs and guests will be matched at random by a lottery at the beginning of the dinner. Tickets are $200 each ($110 tax deductible). Confirmed chefs include Ariane Duarte (CulinAriane), Thomas Ciszak (Chakra), Kevin Takafuji (Blue Morel), Mark Farro (Uproot), Marty Kester (Ninety Acres), John Greeley (Crystal Springs Resort), Bryan Gregg (Escape), Bill Dorrler (Osteria Morini), Craig Polignano (Ryland Inn), Paul Kapner (CFBNJ), Eric LeVine (Morris Tap & Grill), Todd Villani (Terre a Terre), Corey Heyer (The Bernards Inn) and Scott Snyder (BoulevardFive72).

Champagne Lunch, Saturday 9/13, 1pm

Chef Kevin Takafuji will serve a three-course lunch paired with a comparative Champagne tasting of Charles Heidsieck, Moet Chandon & Veuve Clicquot. Champagnes will include Charles Heidsieck Blanc Des Millenaires 1995 and La Grande Dame 1995. $89 per person (excluding tax & gratuity). Menu below.

100 Point Wine Dinner, Saturday 9/13, 7pm

An exclusive opportunity to taste wines from Bordeaux, Rhone and California rated 100 points by Robert Parker and Wine Spectator paired with a special 5-course menu created by Chef Kevin Takafuji. $590 per person (excluding tax and gratuity). The menu is below.

Tickets for these events are now on sale and can be purchased at http://www.cfbnj.org/westinchefandwine/. The Westin Governor Morris has special overnight rates for attendees of $129 (plus tax) for a guest room including breakfast for two at Blue Morel. Overnight guests are also invited to meet the chefs for cocktails and light bites at the after party post Chefs Tableside dinner on Friday. Reservations may be made by calling 973-539-7300.

Champagne Lunch (Sat. 9/13, 1pm)

Veuve Clicquot Yellow Label NV

Watermelon & Tomato Salad, housemade ricotta, hazelnuts, macerated cherries – Moet Imperial Rose and Charles Heidsieck Rose

Organic Scottish Salmon, Jersey fresh corn polenta, coriander, brown butter vinaigrette – Charles Heidsieck Blanc Des Millenaires 1995 and Veuve Clicquot La Grande Dame 1995

Jersey Peach Pie, tonka bean Chantilly – Veuve Clicquot Demi Sec

100 Point Wine Dinner (Sat. 9/13, 7pm)

Sunchoke and Peanut Soup, poached shrimp, basil, mint, jalapeno, bibb lettuce – M. Chapoutier Ermitage, Blanc de l’Oree, Rhone, France 2010

Smoked Duck Breast, tasso ham, broccoli rabe, anise lacquer – Cos d’Estournel, St. Estephe, Bordeaux, France 2009

Coffee Roasted Lamb Rack, chickpea panisse, romesco – Ducru-Beaucaillou, St. Julien, Bordeaux, France 2009

Grilled Painted Hills Beef Ribeye, burnt tomato grits, crispy brussels sprouts – Dominus Estate, Napa Valley, California 2010

Toasted Almond “Crème Brulee” Panna Cotta, candied ginger, pineapple – Chateau Rieussec, Sauternes, France 2001

Tickets for these events are now on sale and can be purchased at http://www.cfbnj.org/westinchefandwine/.

It should be an amazing event with fabulous food and wines.

Cheers,

Veronique

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28 July 2014 Wilde Farm Wine Dinner at Fascino

Wilde Farm Wine Dinner at Fascino

July 28, 2014 By

Wilde Farm Wine BottlesThursday night, I had the pleasure of attending the Wilde Farm wine dinner at Montclair’s Fascino. Chef Ryan Depersio’s food was beautifully paired with Wilde Farm wines to create a delicious culinary adventure.

Loren Grossman, the owner of Wilde Farm, was in attendance and provided insightful information about the wines he produces with famed winemaker Pax Mahle. The pairings went as follows:

Oysters

Oysters

Course 1

2013 Rosé North Coast

Island Creek Oysters with Watermelon Granita

Course 2

2012 Chardonnay Brosseau Vineyard Chalone

Crab Stuffed Zucchini Flower with Red Chili Aioli

Course 3

2012 Pinot Noir Donnelly Creek Vineyard Anderson Valley

House Cured Duck Prosciutto with Compressed Melon, Whipped Ricotta, Aged Balsamic

Melon and Duck Proscuitto

Melon and Duck Proscuitto

Course 4

2012 Heritage Bedrock Vineyard Sonoma Valley

Bone Marrow Crusted Filet Mignon, Potato Puree, & Broccoli Rabe, Roasted Garlic Jus

Course 5

2012 Heritage Bedrock Vineyard Sonoma Valley

Chef’s Selection of Artisanal Cheeses, Fig Terrine, & Fresh Fruit

Tenderloin

Tenderloin

The wines are approachable and as food-friendly as one can hope for. I recently reviewed the sold out Rosé and will fully review each wine savored at this dinner in a future post.

For information about future wine-paired dinners at Fascino, follow the restaurant on Facebook.

Cheers,

Veronique

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