19 July 2016 Ramstein Beer Farm to Table Dinner at Blue Morel Restaurant

Ramstein Beer Farm to Table Dinner at Blue Morel Restaurant

July 19, 2016 By

Ramstein beerOn Thursday, August 18, 2016 at 7pm, Blue Morel Restaurant in Morristown, NJ will host a five-course farm-to-table dinner featuring Ramstein beer.

High Point Brewing Company Owner and Brew Master, Greg Zaccardi, will take guests’ senses through a tour of the Ramstein’s seasonal beers, including the Summer Bock and Maibock, and year-round brews such as the award winning Blonde Hefe-Weizen, Imperial Pilsner and Dunkel Hefe-Weizen.

Blue Morel Executive Chef Bobby Varua will create a special menu to be paired with the beers.  Seating is limited. The tasting begins promptly at 7:00pm.  Reservation must be made by August 16, 2016.  For reservations and additional information please call 973-451-2619.

The cost of the dinner is $74 per person all-inclusive.

Cheers,

Veronique

Filed Under: Beer Reviews, Food & Wine Events Tagged With: , ,
11 May 2016 Balvenie Scotch Tasting and Dinner at Blue Morel Restaurant

Balvenie Scotch Tasting and Dinner at Blue Morel Restaurant

May 11, 2016 By

Balvenie Tun 1509Blue Morel Restaurant will host a Balvenie Scotch tasting and four-course dinner on Thursday, June 16, 2016 at 7pm for $99 per person all-inclusive. The first 12 guests to reserve will also have an opportunity to attend a 45 minute prelude tasting experience conducted by William Grant and Sons starting at 6:15pm featuring the rare Balvenie Tun 1509.

Lorne Cousin, Balvenie National Brand Ambassador, will feature an amazing journey into the Highlands of Banffshire, Home of The Balvenie–the most handcrafted Single Malt Scotch Whisky.  Lorne will take guests’ senses through a tour of The Balvenie 12 year Doublewood, 14 year Caribbean cask, 17 year Doublewood and 21 year Portwood.

Chef Bobby Varua will create a special menu pairing four courses with the single malts from the tasting.  Seating is limited.  The tasting begins promptly at 7:00pm, and guests are welcomed with a specialty scotch cocktail.  Reservation cutoff date is June 14, 2016.  For reservations and additional information please call 973-451-2619.

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24 April 2015 Outstanding Earth Day Dinner at Chakra

Outstanding Earth Day Dinner at Chakra

April 24, 2015 By

Wednesday night, I attended the Earth Day Chefs’ collaboration by Thomas Ciszak of Chakra, Bobby Varua of Blue Morel and Todd Villani of Terre à Terre at beautiful Chakra in Paramus.

The three talented chefs created a delicious, five-course wine-paired dinner using some of the gorgeous produce of Bracco Farms. I was privileged to sit at Anthony Bracco’s table and hear about the crops he’s planted for the 2015 season and the enhancements he’s made to his popular Bracco Farms CSA Program, of which I’m a satisfied client.

The menu and wines served were:

Reception – Hors d’oeuvres from Bracco Farms

First Course – “Garden State Salad” Blue Crab Blini
Wine: SAUVIGNON BLANC, SCHOLIUM PROJECT PRINCE IN THE CAVES 2010, CALIFORNIA

Second Course – Viking Village Scallops with Lavender-Scented Pea Puree, Lemon Quinoa, Fennel Confiture.
Wine: PUILLY FUISSÉ, J. J VINCENT MARIE ANTOINETTE 2012, Mâconnais

Third Course – Morel Mushroom Ravioli Ramps, Asparagus.
Wine:  PINOT NOIR, REX HILL ESTATE, 2012 WILLAMETTE VALLEY

Fourth Course – Lamb Crepinette Olives, Fingerling Potatoes, Fried Artichoke, Cured Chorizo.
Wine: BANDOL, CHÂTEAU JEAN-PIERRE GAUSSEN 2008, PROVENCE

Fifth Course – Chilled Elderflower Soup Strawberry in Gelée, White Asparagus Ice Cream
Wine:  MOSCATO D’ASTI, CASCINA CASTLET

While all the courses were very special and expertly-prepared, I’m a sucker for morels, ramps and asparagus and as always, Chef Ciszak’s mastery of pasta, especially wowed me.

Bracco Farms Represented

Bracco Farms Represented

It was a delight to meet Blue Morel’s new Executive Chef, Bobby Varua and sample his lamb served with a fab fried artichoke.

The dessert, Chef Villani told me, was a collaboration of the three chefs and was incredible – asparagus ice cream anyone? Yes please!

The wine pairing were genus again at this dinner as Chakra’s lovely Wine Director, Evelyn, outdid herself by choosing organic/natural wines to complement the dishes. My favorites of the evening were the not-your-typical-sauvignon-blanc, Sauvignon Blanc and the bold and sexy Chateau Jean-Pierre Gaussen Bandol. More about those babies in a later post.

Chakra often hosts wine-paired dinners and to stay abreast of upcoming events, sign up for its newsletter.

Cheers,

Veronique

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30 March 2015 Earth Day Chefs Collaboration at Chakra 4/22

Earth Day Chefs Collaboration at Chakra 4/22

March 30, 2015 By

EarthDay-Image_003Chefs Thomas Ciszak of Chakra, Bobby Varua of Blue Morel and Todd Villani of Terre à Terre will join forces in the Chakra kitchen to celebrate Earth Day on 4/22 at 6:30PM. Jointly, they’ll create a five-course wine-paired menu and a “From the Farm” hors-d’oeuvres ‘station’ incorporating ingredients from Bracco Farms. As an extra perk to the amazing menu, Anthony Bracco of Bracco Farms will be onsite to challenge the chefs to prepare a dish using ingredients picked fresh from his farm that day.

Reception
Hors d’oeuvres from Bracco Farms
First Course

“Garden State Salad” Blue Crab Blini
Wine: SAUVIGNON BLANC, SCHOLIUM PROJECT PRINCE IN THE CAVES 2010, CALIFORNIA
Second Course

Viking Village Scallops with Lavender-Scented Pea Puree, Lemon Quinoa, Fennel Confiture
Wine: PUILLY FUISSÉ, J. J VINCENT MARIE ANTOINETTE 2012, Mâconnais
Third Course

Morel Mushroom Ravioli Ramps, Asparagus
Wine:  PINOT NOIR, REX HILL ESTATE, 2012 WILLAMETTE VALLEY
Fourth Course

Lamb Crepinette Olives, Fingerling Potatoes, Fried Artichoke, Cured Chorizo
Wine: BANDOL, CHÂTEAU JEAN-PIERRE GAUSSEN 2008, PROVENCE
Fifth Course

Chilled Elderflower Soup Strawberry in Gelée, White Asparagus Ice Cream
Wine:  MOSCATO D’ASTI, CASCINA CASTLET

The reception is at 6:30pm followed by dinner and is $89/person including wines (tax and gratuity additional). Call Chakra to reserve – 201-556-1530.

Cheers,

Veronique

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