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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: , , , ,
10 October 2013 Escape Farm-to-Fork October Wine Dinner

Escape Farm-to-Fork October Wine Dinner

October 10, 2013 By
Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director - Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director – Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Last night, I attended the first Escape Montclair farm-to-fork dinner at the popular Essex Country restaurant. Chef Bryan Gregg co-hosted the event with acclaimed chef Michael Weisshaupt of Fiddlers Elbow. The meal paid homage to locally-sourced ingredients and beautifully-executed cooking techniques.

Amuse-Bouche

Amuse-Bouche

The produce was provided by Bracco Farms in nearby Pine Island, New York. I had the pleasure of sitting at Anthony Bracco’s table and learn about his 25-acre farm. Tony organically grows everything from heirloom tomatoes to golden beets to micro greens. His product was outstanding and was expertly showcased by Chefs Gregg and Weisshaupt throughout the dinner.

Red Mullet

Red Mullet

There wouldn’t be a “wine” dinner without wines and last night’s dinner was smartly paired with 90+ Cellars provided by Heights Beer & Wine Emporium. Tim Cornine, the Director of Wine at Heights Beer & Wine, was generous enough to work with Escape to secure wines from 90+ Cellars as a donation for the charity-driven dinner. 90+ Cellars is a Boston-based wine négociant. It buys overstocked wines from some of the best wineries around the world and remarkets it and sells it at a fraction of the price the original labels charge. Kate Fazio, the local representative for Latitude Beverage representing 90+ Cellars helped us understand her product in a knowledgeable and informative way.

This is what was served and poured at the dinner:

Amuse-Bouche

Lobster, Black Sesame and Pea Shoots

First Course

Cured Red Mullet, Pickled Turnips and Red Quinoa

Wine Pairing: 90+ Cellars Lot 69 Sancerre, Loire Valley, France, 2012

Scallops

Scallops

Second Course

Lacquered Jurgielewicz Duck, Matsutake Mushroom, Burnt Embers and Butternut Squash

Wine Pairing: 90+ Cellars Lot 81 Pinot Noir, Carneros, California, 2011

Third Course

Barnegat Scallops, Parsnip, Vanilla Beets and Lobster Powder

Wine Pairing: 90+ Cellars Lot 93 Chardonnay, Russian River Valley, CA, 2012

Duck

Duck

Entrée

Elysian Fields Farm Lamb Saddle, Eggplant, Spinach Purée, Smashed Potatoes and Olive Lamb Jus

Wine Pairing: 90+ Cellars Lot 80 Zinfandel, Dry Creek Valley, California, 2011

Lamb

Lamb

Dessert

Pumpkin Semifreddo, Coffee Puree and White Chocolate Crisp

Wine Pairing: 90+ Cellars Lot 77 Moscato, IGT, Italy, NV

 

The sold-out event drew over 40 guests who, like me, are enthusiasts of the locavore movement.

Pumpkin Semifreddo

Pumpkin Semifreddo

Escape will host monthly events focused on giving back to the Carol G Simon Cancer Center of Morristown where Chef Bryan was cared for when he was battling cancer.

The November event will be announced this week and I got a sneak peek at the menu and it’ll be epic. Follow Escape on Facebook to be kept abreast of all upcoming events.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , , ,
3 October 2019 Chef Bryan Gregg Back in New jersey

Chef Bryan Gregg Back in New jersey

October 3, 2019 By

I was thrilled to learn that Bryan Gregg is the new Executive Chef and Partner of Café Chameleon located in Bloomingdale, New Jersey.

Chef Gregg, who gained a loyal clientele as the Chef/Owner of Escape Montclair, is further refining Café Chameleon’s menus to take advantage of the freshest ingredients at the markets, the docks and the farms in New Jersey. “I’m excited to once again lead a team of talented professionals in the kitchen and to have the opportunity to partner with the Civitano family, who I share a culinary vision with, to create something really special at Café Chameleon,” says Chef Gregg. “My loyal customers had been asking for me to return to New Jersey and I love the fact that Bloomingdale is so easy for guests to get to from all over the area. I’m already so proud of what my partners and I are creating at Café Chameleon and I look forward to some enjoyable liquor, beer and wine-pairing dinners,” continues Gregg.   

Café Chameleon offers a seasonal dinner menu in its main dining room and a bar menu in its lounge area that includes Chef Gregg’s award-winning burger. Social hour specials are available from 4PM – 6PM Tuesday – Friday and on Sunday. Note that lunch and brunch are coming soon.

Hours of Operation:

Restaurant: Tuesday – Thursday: 5PM – 9PM; Friday – Saturday: 5PM – 10PM and Sunday: 4PM – 9PM.

Lounge: Tuesday – Thursday: 4PM – 9PM; Friday – Saturday: 4PM – 10PM and Sunday: 4PM – 9PM. 60 Main Street |

Bloomingdale, NJ 07403 | Phone: 973-850-6969. www.cafe-chameleon.com

Filed Under: Restaurant News Tagged With: , , ,
1 November 2017 Bryan Gregg Appointed New Executive Chef at Orama

Bryan Gregg Appointed New Executive Chef at Orama

November 1, 2017 By

Really excited that one of the very best chefs in the NYC metro has found a new home! Bryan Gregg is the new Executive Chef of Orama located in Edgewater, New Jersey. 

Chef Gregg, who gained a loyal clientele as the Chef/Owner of Escape Montclair, is redefining Orama’s menus to take advantage of the freshest ingredients at the markets, the docks and the farms in New Jersey. “I’m excited to be back in the kitchen after a couple of fun consulting projects,” says Chef Gregg. “My customers have been asking when they’d be able to enjoy my food again in a restaurant setting, and I know they’ll be impressed with the setting at Orama. Orama has one of the best wine programs in the area and I look forward to some enjoyable wine-pairing dinners,” continues Gregg.   

Hours of Operation: Sunday, Tuesday, Wednesday, Thursday: 5PM -10PM; Friday – Saturday: 5PM – 11PM.

Orama – 595 River Road, Edgewater, NJ 07020. www.orama.com.  

Current Dinner Menu: http://www.orama.com/dinner-menu

About Chef Bryan Gregg

Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Early in his career, he staged at Michelin-starred restaurants in France and England. He then continued to hone his culinary skills at some of the most highly-regarded restaurants, and with world class chefs, in New York and New Jersey.

Chef Gregg, whose résumé features Escape Montclair, his southern fine cuisine restaurant, and Executive Chef roles at Ho-Ho-Kus Inn and Michael Anthony’s in New Jersey, is a crusader for local New Jersey food producers.

Chef Gregg is the Executive Chef of Orama in Edgewater, New Jersey. At Orama, his New American menu features inventive dishes showcasing pristine local ingredients. Orama, situated on the banks of the Hudson River, offers an elegant setting with exceptional Manhattan views.

The serial entrepreneur is the founder of Think Local Foods, a leading restaurant consulting firm that formulates groundbreaking strategies and drives concepts to help clients enjoy enhanced bottom-line profits.

The award-winning Chef has been a repeat Featured Chef at the prestigious James Beard House. He was named Best Jersey Seafood Chef at the 2015 Jersey Seafood Challenge and as a result, represented the Garden State at the 2015 Great American Seafood Cook Off in New Orleans where he won the Seafood Showdown.

Cheers,

Veronique

Filed Under: Restaurant News Tagged With: , , ,
20 May 2016 Show Some Like to Chef Bryan Gregg

Show Some Like to Chef Bryan Gregg

May 20, 2016 By

Chef Bryan Gregg

Chef Bryan Gregg

My friend, Chef Bryan Gregg of Escape Montclair, is trying to get to the Chefs Taste Challenge competition in ‪#‎NOLA on Aug. 19. He was one of over 50 chefs to apply for a chance at this competition and he’s now one of 16 chefs remaining.

The final step in the process to get him to be one of 10 chefs is by having his fans (or friends of fans) “Like” and “Share” his photo card, located on the Chefs Taste Challenge Facebook page – simple, right!?

Click the following link to “like” and “share” and please ask your friens and family to also: http://bit.ly/1XnUR2L

Voting ends Thursday, May 26 and the final tally will be taken from his photo card.

Thanks in advance for the 5 seconds this will take you!

Veronique

Filed Under: Food & Wine Events Tagged With: , ,
2 May 2016 Meadowlands Battle for the Best Burger 5/14/16

Meadowlands Battle for the Best Burger 5/14/16

May 2, 2016 By

burger-battle_300x225On May 14th, I’ll have the pleasure of judging the Meadowlands Battle for the Best Burger. At the event, which runs from 6PM – 10PM in the Backyard, 10 of the area’s best burger makers, restaurants or food trucks, will compete to win $1,000.

Judging will take place at 8PM and two fans will be selected to be judges along with four of us judges. Fans will have an opportunity to sample some of the best burgers in the area starting at 6PM. There’s no admission fee and attendees are encouraged to purchase burgers from each food truck/restaurant.

Contestants Already Registered:

  • Taste of Brazil on Wheels
  • Escape Montclair
  • Cheech A’ Cini’s Italian Grill
  • South + Pine American Eatery
  • Little Bite of Paradise
  • Road Grub Mobile
  • Hero King
  • Kimchi Smoke

Judging will be based on 60% taste, 40% presentation.

Meadowlands Racing and Entertainment: Meadowlands Racing & Entertainment, 1 Racetrack Drive, East Rutherford, NJ  07073.

Hope to see you at the Meadowlands!

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , ,
28 April 2016 Justin Pehowic Life Celebration Dinner at Jockey Hollow Bar & Kitchen

Justin Pehowic Life Celebration Dinner at Jockey Hollow Bar & Kitchen

April 28, 2016 By

Justin PehowicJockey Hollow Bar & Kitchen will host a very special dinner to celebrate the life of Chef Justin Pehowic who recently passed away. The dinner will be on Sunday June 5th at 6pm.

Join Chefs Thomas Ciszak of Chakra, former Jockey Hollow sous chef Christian Cruz, Bryan Gregg of Escape Montclair, Erica Leahy of Jockey Hollow and Kevin Sippel of Jockey Hollow for a dinner to celebrate the life of Justin Pehowic and to benefit Morristown Memorial Hospital.

There are a limited number of seats for this dinner and 100% of the proceeds will be donated to Morristown Memorial. Tickets are $100/person and include wines paired by Chris Cannon of Jockey Hollow.

Menu:

Oyster Panna Cotta with Pumpernickel & American Caviar – Christian Cruz

Cured Trout with Potato, Roe & Nasturtium Oil – Bryan Gregg

Octopus with Boudin Rouge Ravioli & Charred Young Leeks – Thomas Ciszak

Lasagnette of Short Rib with Veal Tendon & Bone Marrow – Kevin Sippel

Dry Aged Duck with Pickled Rhubarb & Smoked Mustard – Bryan Gregg

Rack of Lamb with Tomato Tart Tatin & Ramp-Verjus Reduction – Thomas Ciszak

Marchpane Cake – Erica Leahy

Guests can purchase your tickets here.

Jockey Hollow Bar & Kitchen

110 South Street, Morristown, NJ 07960.

Hope to see you there,

Veronique

Filed Under: Food & Wine Events Tagged With: ,
23 January 2016 Terre à Terre Leap Year Dinner – February 29

Terre à Terre Leap Year Dinner – February 29

January 23, 2016 By

PrintOn Monday February 29th at 7PM, Chefs Bryan Gregg of Escape Montclair and Robert Ubhaus of Redux will join Terre à Terre Chef Todd Villani for a six-course dinner celebrating “leap year day”.

Menu details:

1st Course

Sautéed (make it hop) scallops / crispy prosciutto / Brussels / miso mushroom purée (Chef Villani)

2nd Course

“Spring” lamb carpaccio / pickled celery root / smoked apple vinaigrette (Chef Gregg)

3rd Course

Crisp frogs legs / parsley mousseline / black garlic chips / lemon powder (Chef Ubhaus)

4th Course

Rabbit confit vol-au-vent / prunes / root vegetables / grain mustard (Chef Villani)

5th Course

Pavé of “29th” day aged beef / trumpet mushrooms / parsnip purée / Bordelaise (Chef Ubhaus)

6th Course

Sweet corn bread pudding / caramel corn / popcorn ice cream (Chef Gregg)

The cost of the dinner is $92 plus tax and gratuity. Reservations can be made by calling 201-507-0500.

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , , , , ,
30 December 2014 My Top Dishes of 2014

My Top Dishes of 2014

December 30, 2014 By

The Bazaar Uni Steamed Buns

The Bazaar Uni Steamed Buns

My job had me on the road more than not in 2014 and while I’ve had many, many unforgettable meals in 2014, 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.

Hushpuppy – Atera

Chef Matthew Lightner’s take on hushpuppies is simply brilliant. The fried exterior encased a smoked egg yolk and pickled corn. While innocent in appearance, the hushpuppy with its smoked yolk is mind-altering.

Oysters with Three Caviars – Cosmos at Loews Minneapolis

Chef Tim Fischer tops the freshest of oysters with a scrumptious sabayon then three caviars. Creamy, briny and texturally-perfect.

Escape Lobster Knuckle

Escape Lobster Knuckle

Charred Octopus with Boudin Noir Ravioli – Chakra Restaurant

I attended an Emilio Moro wine dinner at Chakra where Chef Thomas Cizsak served this fabulous dish as a first course. The octopus was of the utmost tenderness with a perfect amount of char and the boudin noir ravioli was outstanding.

Lobster Knuckle, Matsutake, Foie, Foie Juice – Escape Montclair

Chef Bryan Gregg outdid himself with this stellar dish. Sweet lobster, earthy mushroom, slab of seared foie gras with foie juice – spectacular dish served during a cancer charity dinner.

Boudin Noir – Joe Beef

Moist, flavorful bound noir paired with pork belly, pears and pierogis in foie broth – need I say more?

Sfixio Pasta

Sfixio Pasta

Octopus with Mediterranean Chickpea Salad – MP Taverna Astoria

Chef Michael Psilakis likely makes my favorite grilled octopus and this version in the form of a salad with chickpeas, fresh herbs and fantastic olive oil.

Sfixio Pasta – Sfixio Beverly Hills

Chef Massimo Denaro’s pasta special knocked my stilettos off. Perfectly-cooked spaghetti with truffle and caviar in a light cream sauce. The truffle aroma was intoxicating and the briny caviar paired exquisitely with the light sauce.

Corn Crème Brulée – Terre à Terre

At a tasting dinner I attended, Chef Todd Villani pleased my guests with his corn crème brulée served in an egg shell. The accompanying corn gelato was both refreshing and satisfying.

Joe Beef Boudin

Joe Beef Boudin

Uni Steamed Buns – The Bazaar by Jose Andres

Yes, I’m a little obsessed with uni and this dish satisfied me completely. The steamed buns were pillowy and a perfect nest for the avocado and sea urchin.

Deconstructed Bouillabaisse – Triomphe

With his modern take on the classic bouillabaisse, Chef Florian Wehrli showcases the freshest seafood and fish: clams, squid, striped bass and shrimp in a flavorful saffron broth.

Let me know if you’ve tried any of these dishes and what some of your favorite 2014 dishes were.

Happy New Year!

Veronique

Filed Under: Restaurant Reviews Tagged With: , , , , , , , , , , , , , , ,
21 May 2014 Bracco Farms CSA Program – Say Yes to Organic and No to GMO

Bracco Farms CSA Program – Say Yes to Organic and No to GMO

May 21, 2014 By

Anthony Bracco

Anthony Bracco

At a farm-to-table dinner at Escape Montclair late in 2013, I was fortunate to meet and spend time with Anthony Bracco, Owner of Bracco Farms in Pine Island, NY. While Anthony helped explain the variety of produce used in the 5-course dinner, I learned that his produce is organic, is never grown from GMO seeds and never gets treated with commercial pesticide or herbicide. I also learned that Bracco Farms offers farm-fresh vegetables through a Community Supported Agriculture program.

Community Supported Agriculture (CSA) is a concept where a farmer grows for a members who have purchased “shares” in the farmer’s harvest. Members prepay at the start of the season when the farmer needs money for harvest purchases like seeds and other materials. Weekly or bi-weekly deliveries of vegetables, herbs and fruit are made by the farmer as crops start coming in, typically in June.

Bracco Farms Field

Bracco Farms Field

Not only do members benefit from having freshly-picked organic produce at reasonable prices all season, they help support sustainable local agriculture also.

The Bracco Farms CSA will run from June 3, 2014 until November 4, 2014 with a bi-weekly pick-up in Cedar Grove every other Tuesday between 4pm and 8pm. The deadline to sign up is May 31, 2014 but clients can sign up after the start of the deliveries at a pro-rated price.

The cost of a full share is $550.00 and is enough vegetables for four people.

The cost of a half share is $300.00 and is enough for two people.

“We have many new varieties of produce this year among them are leeks, three varieties of onions, red choi, radicchio, celery, broccoli and broccoli rabe, red cabbage, purple snow peas, a new variety of sweet corn, yellow and purple string beans, four new varieties of radishes, more varieties of heirloom tomatoes including “Radiator Charlie’s Mortgage Lifter”. I’m also excited to have five varieties of beets, edible flowers and watermelons – as always started from non-GMO organic seeds. We are also expanding our herb selection to include chervil, dill and fennel in addition to our basil, cilantro and parsley,” said Anthony Bracco during a recent interview.

Bracco Farms CSA Box

Bracco Farms CSA Box

Typical early season offering: peas, kale, arugula, spinach, lettuce, escarole, turnips, parsnips cilantro, basil, dill, parsley and more.  

Typical late season offering: tomatoes, peppers, eggplant, squash, corn, onions, carrots, beans, beets and more.

View and print the 2014 Season CSA membership form.

For more information please visit the Bracco Farms CSA Page on Facebook.

CLICK THE ICON BELOW FOR A DENVILLE PICK UP CSA FORM

Full shares can also pick up at the Denville Meat Shop. A one time $25.00 site charge is also included. Click here for the Denville pick up form.

Enjoy the very best produce this summer.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With: , , , , , ,
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