19 August 2014 Tasting Table at Terre à Terre

Tasting Table at Terre à Terre

August 19, 2014 By

Dining RoomTerre a Terre is the Carlstadt, less-than-year-old brainchild of Chef Todd Villani. Villani worked at some of the best dining rooms in the USA and acquired professional kitchen skills while apprenticing at one of Europe’s top five-star resorts then while working on Marcus Samuelsson’s team at his subsidiary interests including World Yacht, Aquavit and Merkato and also at some of the top restaurants in New Jersey.  

Tuna and Beet Amuse

Tuna and Beet Amuse

The décor of the 45-seat Terre à Terre leans to French country with light fixtures made from Mason jars, wall artwork featuring local farming and tables dressed in burlap and butcher paper. Over 75% of the food served at Terre à Terre is sourced within a 300-mile radius of the restaurant and with experience in both the dining room and kitchen, Chef Villani understands what customers want from the front and back of the house.

Mussel Bisque

Mussel Bisque

I’d dined at the charming Terre à Terre twice prior to last week’s tasting dinner and appreciate Chef Villani’s passion for local sourcing and his support of local farmers. My group of ten diners was greeted by Chef Villani as we arrived and was treated to a five-course meal designed at his discretion. I enjoy experiencing a meal that’s left up to the chef to create based on what’s fresh at the market, or in this case, at the farm. This is what Chef Villani crafted for us:

 

 

Amuse

Sockeye Tuna / Meyer Lemon / Pomegranate / Beet and Avocado

1st Course

Mussel Bisque / Quinoa / Pickled Tomato / Pumpernickel

2nd Course

Peach / Lavender Goat Cheese / Kale / Seeds

3rd Course

Smoked Salmon / Pea Purée / Purple Carrot / Cucumber Dill

4th Course

Goffle Duck / Gnocchi / Blue / Bacon Wrapped Leek

5th Course

Sweet Charred Corn Crème Brulée / Corn Gelato

Kale Salad

Kale Salad

The amuse could truly be considered a full course with its generous serving of tuna and beets. The candy cane beets added a playful look to the dish.

The mussel bisque was perhaps my favorite with its rich yet light creamy broth, I know that seems like a contradiction but how it felt and tasted, and crunchy pumpernickel ‘crouton’.

Smoked Salmon

Smoked Salmon

I must admit to being one of the few people I know who doesn’t love kale salad and I wasn’t looking to Chef Villani’s version until I tasted it. The addition of fresh peach and creamy, Bobolink goat cheese took this trendy dish to another level.

I’m a sucker for pea purée and serving it with salmon is a straight-forward way to make me happy. An additional sprinkling of salt made me happiest.

Goffle Duck

Goffle Duck

The general sentiment of the group when our waiter brought the duck dish was – wow. The plating had star power. The duck had a nicely seared skin and a lovely Bing cherry pan sauce that would have been pleasant on their own. Chef Villani gilded the lily by serving this protein with pea-size gnocchi in a blue cheese sauce which, along with the bacon, somewhat competed with the flavors of the duck. I’d actually love an entire entrée of the gnocchi in blue cheese sauce on a future visit.

Corn Creme Brulee

Corn Creme Brulee

I’m a big fan of chefs offering a memorable finish to an already memorable meal and Chef Villani pleased the folks at my table with his corn crème brulée cooked in an egg shell. The corn gelato was both refreshing and satisfying.   

The farm-to-table restaurant is a BYO but with its recently-added Unionville wine list, Terre à Terre is one of the handfuls of local restaurants offering wines by this local, award-winning winery.

In addition to its dining room, Terre à Terre offers a private dining area, an outdoor garden, a Chef’s Table offering multi-course tastings and it also offers catering services.

To get to know Chef Villani, read the Chef Spotlight I recently did on him for Jersey Bites.

Terre à Terre – 312 Hackensack Street, Carlstadt. 201-507-0500.

Cheers,

Veronique

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6 August 2014 Chef Florian Wehrli Triomphe-ant in Manhattan

Chef Florian Wehrli Triomphe-ant in Manhattan

August 6, 2014 By
Chef Florian Wehrli

Chef Florian Wehrli

A couple of weeks ago, I had the pleasure of revisiting Chef Florian Wehrli’s delightful food while hosting a client lunch at the popular Manhattan restaurant, Triomphe. Until last fall, I’d enjoyed Chef Wehrli’s food when he oversaw five award-winning restaurants while he was Executive Sous Chef at New Jersey’s Crystal Springs Resort.

The Swiss-born chef uses classic techniques and farm fresh ingredients to create dishes that are both beautiful and delicious. Wehrli trained in Switzerland where he completed his culinary apprenticeship under renowned chef Georges Wenger at his two-star Michelin restaurant.

Bison Carpaccio

Bison Carpaccio

Triomphe, which opened in 2000, is located in the luxurious Iroquois Hotel in midtown. The refined yet comfortable French restaurant serves breakfast, lunch and dinner and houses the super popular speakeasy-ish bar Lantern’s Keep.

During my visit, I had the privilege of joining Chef Wehrli at his new chef’s garden on the rooftop of the Iroquois Hotel. Chef Wehrli already has several planters with various produce items and eatable flowers he incorporates in his dishes. He hopes to continue expanding his garden in an effort to source more of his own products for the restaurant.

The lunch menu offers three distinct options: Tribute to Provence, Power Lunch and a standard menu. The Tribute to Provence is fabulous as it features a glass of rosé along with either a Shrimp Niçoise or a Grilled Flat Iron Steak Salad for $25 – sign me up! The $44 Power Lunch promises a three-course meal within 60 minutes with a selection of either Revel – A Summer Indulgence or Bounty – A Vegetable Celebration. We opted for the standard menu as we wanted to share a starter and a dessert.

Bouillabaisse

Bouillabaisse

We began with the Bison Carpaccio with Dijon Mustard and Tête de Moine Cheese ($16). The presentation was nearly too beautiful to eat, but we managed to devour the paper-thin slices of bison gilded with a flower-like shaving of Tête de Moine, a cheese well-known in Chef Wehrli’s homeland of Switzerland. The dish was as delicious as it was satisfying. On our next visit, we’ll sample the Seared Hudson Valley Foie Gras and Sea Scallops with micro greens and porcini cream – completely decadent.

Stuffed Chicken

Stuffed Chicken

For our entrées, we selected the Deconstructed Bouillabaisse ($26) and the Crema de Bleu Stuffed Free Range Chicken Breast ($27). The bouillabaisse showcases clams, fresh squid, striped bass, shrimp, fennel and a saffron broth. I was told all the seafood used for the bouillabaisse was poached separately then assembled with the incredibly fragrant saffron broth. The bass was perfectly cooked and the seafood as fresh as one could possible hope it to be but the broth made the whole dish shine. While my guest and I don’t typically order chicken at restaurants, fortunately for us, we did at Triomphe. The sizeable chicken breast was moist and flavorful with its blue cheese stuffing and served with Jersey sweet corn and heirloom peppers succotash with a Huitlacoche sauce. The crispy chicken skin along with the corny and earthy flavor of the Huitlacoche sauce, a Mexican delicacy, were a perfect pairing.

Sorbets and Gelatos

Sorbets and Gelatos

Our dessert was a gorgeous presentation of various sorbets and gelatos service with berry and an almond cookie ($9). A refreshing, light ending to a fabulous meal.

We’ll be returning to Triomphe for its comprehensive lunch program but are also looking forward to dinner at the beautifully-appointed dining room. Chef Wehrli has another winner on his hands and is bound to incorporate his magic touch to the upcoming fall and winter menus.

Triomphe – 49 West 44th Street NYC, NY 10036. 212.453.4233.

Cheers,

Veronique      

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3 July 2014 Down to the Bone Lives Again

Down to the Bone Lives Again

July 3, 2014 By

Wild Bills and DecorWhen Jeff Feldstein opted not to renew his Down to the Bone (DTTB) lease in Stanhope, I was crushed. I’d been a huge fan of what Jeff was doing (see previous post) on Lake Lackawanna and was devastated to see the only solid barbecue restaurant in our neck of the woods close down. Would I miss the some of the riffraff that frequented and worked at the popular restaurant? No. Would I miss good barbecue and Jeff’s enthusiasm for guest service? Absolutely.

A few weeks ago, what do I see being added to The Clubhouse Gold Center sign? A DTTB sign!!! Jeff’s back and even closer to my home (dangerous). He’s got a top notch crew and a prime location on Route 10 in Randolph.

Pulled Pork

Pulled Pork

I caught up with Jeff when I visited for lunch over the weekend and learned he has a new cook who puts a new spin on DTTB’s menu offering with southeast barbecue flavors. We ordered two lunch sandwiches, the Pulled Pork PULL-WICH ($10) and the Jersey Burger ($9). To say the portions are generous would be an understatement. The pulled pork is lightly drizzled with DTTB’s Sweet Heat barbecue sauce then topped with a hefty portion of sweet and tangy coleslaw. The sandwich is served on a perfectly-soft Hawaiian roll with handmade seasoned chips. When I asked Jeff if the chips were housemade, he told me “why buy when you can make them in-house way better?” – I agree completely. The burger was also sizeable and since it was the Jersey version, the lean ground beef was topped with Taylor ham and served on a pretzel roll. The burger is juicy and flavorful, a winner.

On our next lunch visit, we’ll be sampling the Morning After Burger topped with a sunny side up egg, bacon and potatoes. At Jeff’s recommendation, we’ll also try the brisket sandwich.

Jersey Burger

Jersey Burger

While DTTB is a BYO and guests are welcomed to bring beer or wine, I was introduced to the Wild Bill’s Ole Fashioned Soda Pop line of handcrafted sodas while ordering. I opted for the Sarsaparilla flavor and it was outstanding.

I’m looking forward to stopping in for dinner soon to get reacquainted with DTTB’s outstanding ribs and barbecue chicken…and yes, the Italian specialties Jeff tells me I must try. I might actually have DTTB deliver to my home as it now offers delivery service.

DTTB offers catering services also, so if you planned a 4th of July party and need grub, give Jeff a ring.

If you’re in northern New Jersey, make a point to visit Jeff and the team at DTTB.

Down to the Bone – 1594 Route 10, Randolph, NJ. 973-252-4BBQ.

Cheers,

Veronique

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25 June 2014 A Chef, a Blogger and a Photographer Walk Into Atera…

A Chef, a Blogger and a Photographer Walk Into Atera…

June 25, 2014 By
Dining Room

Dining Room Photo credit: Eat with Dan

A few weeks back, I dined (experienced) Atera with fellow foodies – a classically-trained chef and a food photographer. I say ‘experience’ as it was just that, from booking a reservation a month in advance to being warmly-greeted in the small foyer, to being led to the dining room, to being seated at the chef’s counter to the ordering and the food itself – wow, just wow.

Atera, located in the Tribeca neighborhood of Manhattan, is the brainchild of Chef Matthew Lightner and his team. Nebraska-born Lightner is a Western Culinary Institute-graduate who staged at Noma in Copenhagen and reshaped the fine dining scene in Portland, Oregon.

Toasted Grain Broth

Toasted Grain Broth Photo credit: Eat with Dan

The wine program is attentive with a great selection of half bottles that lend themselves perfectly to a tasting menu. We opted for the 2011 Chablis, Domaine William Fèvre, Vaillons, 1er Cru, a beautiful young wine with great minerality, light fruit and fresh citrus notes. My party agreed that with the imaginative food being served that wine took a significant backseat – something I have not experienced often during a luxurious meal.

The chef’s tasting menu features 20+ perfectly-executed bites that leave diners surprised, in awe and smiling. The care in preparation, execution and service is simply stellar and warrants the $195 price tag associated with the tasting. The open kitchen, nearly steps away from our seats, provided a glimpse into the level of details and meticulousness that goes into each dish. The kitchen team encompassed many players perfectly in-sync with each other reminiscing of a well-choreographed staged production.

Hushpuppy. Photo credit: Eat with Dan

Hushpuppy.
Photo credit: Eat with Dan

For the sake of keeping my recap less superfluous that it would be if each masterly-crafted bite was individually-detailed, I will share some highlights.

Toasted Grain Broth with guanciale and winter greens – this was the amuse-bouche and the earthy, deeply-flavored broth set the tone for the rest of the meal.

Hushpuppy with smoked yolk and pickled corn – innocent in appearance but once bitten into, the smoked yolk is mind-altering. Perhaps the bite of the evening.

Lobster Roll on meringues – getting this clever take on the New England favorite was like being handed cotton candy as a 5-year old. Made us smile in delight.

Pig’s Blood Flatbread with marrow and vinegar – crunchy, velvety and rich with a touch of acidity – sinfully delicious. Perhaps the bite of the evening – yes, I have said this already.

Lobster Rolls Photo credit: Eat with Dan

Lobster Rolls
Photo credit: Eat with Dan

Sorbet of lime, grapefruit, blood orange and mandarin – perfect transition from savory to sweet and simply stunning on the plate.

One might think that with a meal of this caliber, bread would not be a focus, but it was. Various breads and butters were served throughout the meal that reinforced the attention to detail Atera provides.

Our group had many close-your-eyes-and-emit-a-small-moan moments during the dinner. The chef in our party gave us an insider’s view into the possible techniques used to prepare each dish which made our meal even more enjoyable.

Sorbets Photo credit: Eat with Dan

Sorbets
Photo credit: Eat with Dan

The three of us have been to many outstanding restaurants and have enjoyed countless spectacular meals but Atera holds a special place at the very apex of the list. Chef Lightner and his team deserve all the accolades they are garnering since the opening of Atera. We cannot wait to see what comes next for this talented visionary in the future.

Atera – 77 Worth Street, New York, NY 10013. 212-226-1444.

Cheers,

Veronique

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13 June 2014 Mighty Quinn’s Barbeque Comes to New Jersey

Mighty Quinn’s Barbeque Comes to New Jersey

June 13, 2014 By

Mighty QuinnsBy the time I visited Mighty Quinn’s Barbeque in Clifton a few weeks ago, it seemed like everyone in north New Jersey had been talking about the recent opening of the place. The popular New York barbecue restaurant makes its New Jersey home in the space occupied until recently by Corner Bakery in the hectic shopping center – Promenade Shops at Clifton.

The expansive, slightly industrial in style restaurant offers customers a view of the lively chopping/serving area as they order and pick up their food, cafeteria-style. The attractive restaurant is a significant departure from the humble food cart that housed the original Mighty Quinn’s that I enjoyed at Brooklyn’s Smorgasburg.

Brisket

Brisket

As diners make their way through the food line, the first ‘station’ they encounter is the meat station with its mouthwatering selections – pulled pork, brisket, smoked sausage, spare ribs, burnt ends, half chicken and Brontosaurus rib. All meats are available in a small or large portion. Our group opted for small portions so we could order a variety of meats to share. We selected burnt ends (crispy, charred brisket ends), brisket, pulled pork, sausage and Brontosaurus rib. The agreement at our table was that the brisket, slow-cooked for 18-24 hours, was some of the best we’ve had with tender, dreamily fatty, fall-apart meat. The pork was moist and savory/sweet with just a bit of sauce coating it. The sausage was our least favorite with a beyond “snappy” casing that we’ll pass on during future visits. As the name implies, the Brontosaurus rib was simply outrageous with a short rib bone measuring roughly 12 inches and scrumptious meat that could easily feed a family of four. The brisket, sausage, burnt ends and pulled pork can be ordered as a sandwich or “naked”.

Second in the food line is the courtesy pickled add-ons station – red onion, celery, cucumber and chiles. Next is the sides station – vinegar-based or mayonnaise-based coleslaw, barbecued beans with burnt ends, pommes frites, sweet potato casserole with maple and pecans, edamame and sweet pea salad and buttermilk broccoli salad with bacon. Both coleslaws are crisp and fresh, the pickled vegetables are well-seasoned and don’t overpower with strong vinegar. Perfect matches to the fatty meats. The beans are loaded, and I meant loaded, with burnt ends, a great side dish. Another favorite of our group was the sweet potato casserole with its perfect combination of sweet, salty and crunchy. Every small meat order comes with two sides.

Burnt Ends

Burnt Ends

On our visit, the deliciously-described desserts were replaced with craft beers. The craft beer selection is exceptional with various brews by Lagunitas, Founders and New Jersey’s own, River Horse. There are a few wine options but this is clearly not the drink of choice at Mighty Quinn’s.

While I understand from other diners that on certain nights, there’s a queue out the front door with an army of barbecue enthusiasts, on the Monday night we visited, the place was almost empty. It made waiting in line a couple times for seconds and a to-go order that much easier.

I’m looking forward to my next visit to try other dishes like the ribs which appeared tender and finger-licking good. New Jersey finally has solid barbecue option in an attractive space with easy access from Route 3.

Mighty Quinn’s Barbeque – 850 New Jersey 3, Clifton, NJ 07012.

Cheers,

Veronique

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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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30 January 2014 Barbuto for the Best Chicken, Ever

Barbuto for the Best Chicken, Ever

January 30, 2014 By
Italian Pancakes

Italian Pancakes

I’d been wanting to eat at Barbuto for a long time and somehow had never made it until last weekend. Barbuto is acclaimed Chef Jonathan Waxman’s restaurant in the West Village. The popular place opened in 2004 and when my party and me visited for lunch, it was abuzz with a mix of young and eclectic and seasoned dining veterans. The place is framed with garage doors that open onto Washington Street during warmer months.

Frittata

Frittata

While I knew I was going to order Chef Waxman’s lauded roast chicken, I perused the interesting brunch menu nonetheless. The food is comforting yet elegant and there are several dishes I’ll be ordering on future visits. My party opted to start its meal with the Bruschetta with a flavorful olive tapenade. The bread is rustic Italian and a combination of crunchy on the outside and chewy on the inside. A nice way to kick off our lunch.

One of my guests selected a brunch item, the Frittata with fresh mozzarella and roasted cherry tomatoes. The thing was melty and beautiful with big cheese and tomato flavors. My second guest ordered the Crespella, Italian pancakes served with winter citrus and honey. Now on to the piece de resistance – the JW Chicken with Salsa Verde. We’re talking about a half chicken in pieces with the most incredible crispy skin, moist meat and served topped with a tangy salsa verde that the chicken bathes in. To say this is the best chicken I’ve had at a restaurant, and perhaps ever, would be an understatement. It’s the ultimate comforting dish and has me changing my mind about not ordinarily ordering chicken at restaurants.

Bruschetta

Bruschetta

The wine list encompasses some interesting options and some solid favorites. I sampled some of the wines by the glass, a 2012 Les Vignobles Gueissard Bandol Rosé and. 2012 Nebbiolo Langhe de Forville that were both solid pours.

For a delicious meal at a fun and handsome restaurant, pay Barbuto a visit – you won’t be disappointed.

Cheers,

Veronique

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26 January 2014 Sunday Brunch at Millie’s Old World Meatballs & Pizza

Sunday Brunch at Millie’s Old World Meatballs & Pizza

January 26, 2014 By
French Toast

French Toast

Last Sunday, I took some out of town friends for lunch (became dinner also) at Millie’s Old World Meatballs & Pizza. If you read my blog regularly and are connected with me on Facebook and Twitter, you know I’m a huge fan of Millie’s and what Chef Peter Martinez is doing there (read previous post here).

Breakfast Pizza

Breakfast Pizza

I’ve spent some time in the past with Millie’s co-owner, Vince Carrabba, and he’s a smart guy who clearly saw an opportunity to serve up brunch to folks with limited options in the Morristown area. The brunch menu offers breakfast-style pizzas paired with French toast made with thick-cut Italian bread. There are three brunch combination options that feed one or two guests. Millie’s is a BYOB and will pour OJ by the glass or pitcher for folks who bring their own bubbly (or not).

We sampled the wood-fired pizza with house-made Mozzarella, Parmigiano Reggiano, home fries and eggs and the French toast. The breakfast pizza topped with scrambled eggs might appear a bit odd at first, but it makes perfect sense as the crust serves as the “toast” and the homefries under the eggs are a perfect match. The French toast are on crusty, hearty bread and served with syrup – a sweet contrast to the savory pizza.

Sausage Pizza

Sausage Pizza

While the breakfast items were delectable, we couldn’t pass up standard menu items like the fresh Mozzarella with Prosciutto, meatballs in Vodka sauce and a couple pizzas – the coal-fired Sweet Sausage Pizza and the wood-fired Fresh Basil Pie. The sausage pizza was topped with sausage, sweet peppers, tomatoes sautéed in garlic, homemade Mozzarella and basil leaves. The crust from the coal oven is crispy and beautifully-charred and the toppings work in perfect harmony. The white pizza with garlic-infused olive oil and fresh Mozzarella has basil leaves that get crispy from the 90-second visit in the wood oven – a sure winner.

The Sunday brunch is served from 11.30AM until 3PM and the a la carte menu is also available during that time. Grab some friends, family and a bottle of Prosecco and make your way to Millie’s for a fun and delicious Sunday brunch.

60 South Street, Morristown, NJ 07960. 973-267-9616.

Cheers,

Veronique

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24 January 2014 Recap – Escape Best of the Jersey Seashore Charity Dinner

Recap – Escape Best of the Jersey Seashore Charity Dinner

January 24, 2014 By
Scallops

Scallops

Every month, Escape in Montclair hosts charity wine dinners to benefit cancer research in New Jersey. The January charity wine dinner was last week and featured amazing food Escape Chef Bryan Gregg and acclaimed Chef Anthony Bucco of The Ryland Inn. This month’s event benefited the Carol G Simon Cancer Center of Morristown and 50% of the evening’s proceeds were donated. The co-hosted showcased the Best of the Jersey Seashore. Here’s the menu and wines that were served:

Amuse-Bouche

Jersey Oyster Crème, Pine Needles, Horseradish – Chef Gregg

1st Course

Fluke Crudo, Roots, Mustard– Chef Bucco

Cava Compliments of The Ryland Inn

2nd Course

Scallop, Smoked Pear, Chestnut, Acorn Squash – Chef Gregg

2012 Wilde Farm Wines Pinot Noir Donnelly Creek Vineyard

Oyster

Oyster

3rd Course

Skate Wing Roulade, Almonds, Greens – Chef Bucco

2012 Wilde Farm Wines Chardonnay Brosseau Vineyard Chalone

4th Course

Tuna, Quail Egg, Curly Mustard, Mushroom Dashi – Chef Gregg

2012 Wilde Farm Wines Heritage Bedrock Vineyard

5th Course

”Apple & Spices” – Chef Bucco

Tokaji Compliments of The Ryland Inn

Skate

Skate

The next event was announced already and will take place at Escape on 2/26 at 7pm and will be co-hosted by one of my favorite New Jersey chefs, Thomas Ciszak of Chakra in Paramus. The February event will again raise money for the Carol G Simon Cancer Center of Morristown and I’m looking forward to sampling with these two chefs have in store for us. Seating is limited and a table can be reserved by calling Escape at 973-744-0712.

Cheers,

Filed Under: Food & Wine Events, Restaurant Reviews Tagged With: , , , ,
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