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

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21 September 2017 Bird Dinner at Crystal Springs Resort

Bird Dinner at Crystal Springs Resort

September 21, 2017 By

Chefs Bucco & Viana

Award-winning Crystal Springs Resort is hosting a fun collaboration between its Chef, Anthony Bucco, and Chef David Viana of Heirloom Kitchen on Sunday October 8th at 7pm in the Chef’s Garden at the resort.

The three course menu will feature each chef’s unique preparations of different birds and fall seasonal vegetables, all cooked in the Chef’s Garden wood fired ovens and stoves. Dishes will be true collaborations with elements from both chefs on every plate.

Some dishes include Chef Bucco’s Pheasant Sausage paired with Chef Viana’s roasted pears and walnuts and Chef Viana’s Stuffed Quail served with Chef Bucco’s baked heirloom beans. Black Dirt Applejack cocktails, Naked Flock hard cider and wines from Alba Vineyard will be paired with the menu.

Seats for the dinner are $105 (tax & gratuity additional) and reservations can be made by calling 855.698.2283.

Chef’s Garden is located at 3 Wild Turkey Way, Hamburg, NJ; www.crystalgolfresort.com/dine/garden/.

Cheers,

Veronique

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27 November 2014 Escape Montclair Charity Dinner Featuring Chef Ian Kapitan

Escape Montclair Charity Dinner Featuring Chef Ian Kapitan

November 27, 2014 By
Chef Bryan Gregg

Chef Bryan Gregg

Escape Chef/Owner, Bryan Gregg, will hold a charity dinner with acclaimed Chef Ian Kapitan Thursday, December 11, 2014 at 7PM.

The five-course dinner will allow diners to bring their own wines and will cost $68 per person with 50% of the proceeds being donated to the Carol G. Simon Cancer Center of NJ. On the menu:

Amuse Bouche
Surprise of Chef Gregg

1st Course
Sea urchin, delicate squash, amaranth – Chef Gregg

2nd Course
Lobster knuckle, smoked Maitake, foie juice – Chef Gregg

3rd Course
Arctic char, cucumber, tomato gelée, rye, dill – Chef Kapitan

4th Course
Pork belly, winter succotash, blue corn, smoked pear – Chef Kapitan

5th Course
Gingerbread, apple crumb, crème fraiche – Chef Gregg

Seating for this event is very limited, please call (973) 744-0712 to reserve.

Cheers,

Veronique

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