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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26 September 2014 MACHE Begins Cooking Series

MACHE Begins Cooking Series

September 26, 2014 By
Anthony Bracco & Bryan Gregg

Anthony Bracco & Bryan Gregg Photo credit: Melody Kettle

Chef Bryan Gregg, Chef/Owner of Montclair’s popular Escape and farmer extraordinaire, Anthony Bracco of Bracco Farms were the first guests to kick off a series of cooking demos/classes at Montclair High School in collaboration with Montclair Academy of Culinary & Hospitality Excellence (MACHE). Fitting Chef Gregg and Mr. Bracco, the theme of the seminar was “Cooking CSA Style”.

Butternut Squash Soup

Butternut Squash Soup Photo credit: Melody Kettle

Nearly fifty students of Montclair High School attended the seminar and Chef Gregg and Mr. Bracco, explained why locally-sourced produce is so popular with chefs these days and how consumers can avail themselves of such products. Attendees were treated by a butternut squash soup prepared by Chef Gregg.

The “Cooking CSA Style” seminar was deemed a success by Pam Wright, MACHE faculty advisor and teacher at Montclair High School, and by Melody Kettle, founder of the Montclair Food & Wine Festival and students can look forward to monthly presentations.

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: , , , ,
29 December 2013 My Top 10 New Jersey Dishes of 2013

My Top 10 New Jersey Dishes of 2013

December 29, 2013 By
Seafood Risotto - HAVEN

Seafood Risotto – HAVEN

While I’ve had many, many memorable meals in 2013 (God knows I over-share), 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.

Duck, Knoephla and Eggs – A Toute Heure

The Knoephla dish showcases a generous portion of rich pulled duck confit, Knoephla, a German dumpling much like Spaetzle and a New Jersey farm-fresh egg.

Sweetbreads and Crispy Bone Marrow - Escape

Sweetbreads and Crispy Bone Marrow – Escape

Sweetbreads with Crispy Bone Marrow – Escape Montclair

Sweetbreads, Pea Purée, Crispy Marrow, Chanterelles and Grape Juice. Simply an amazing dish. The sweetbreads were tender and perfectly cooked and Chef Gregg was truly gilding the lily with the addition of crispy bone marrow. The best bone marrow I’ve had.

Moules Meunière – Fricassée

The portion of mussels is gigantic and offers a very flavorful white wine, garlic and cherry tomato saucy broth bursting with thyme, basil and mint flavors.

Fluke Crudo - The Ryland Inn

Fluke Crudo – The Ryland Inn

Seafood Risotto – HAVEN Riverfront Restaurant & Bar

Seafood Risotto with Riso Venere, Lobster, Sea Scallops, Shrimps, Sea Beans, Sweet Corn and Mascarpone. The black rice contrasted beautifully with the rich broth and perfectly-cooked seafood.

Combination Kabab Platter – Kabab Paradise

The flavorful dish is comprised of a chicken breast kabab, a beef kufta kabab and a lamb tikka kabab. The meats are moist and perfectly charcoal-grilled. The white accompanying sauce is addicting.

Rabbit - Restaurant Latour

Rabbit – Restaurant Latour

Pork Belly Ramen – Mitsuwa

The ramen bowl features pork belly and hen-of-the-wood mushrooms. The ramen noodles are cooked perfectly, just a bit chewy, and the pork-laced broth is out-of-this-world.

Loin of Young Rabbit – Restaurant Latour at Crystal Springs

Loin of Young Rabbit Roulade with Belly Confit and Sweet White Onion Jus. Tender loin, rich belly and tart jus.

Crescent Duck Breast – The Orange Squirrel

The duck was rare as ordered with a masterly-rendered, crisp skin and paired with earthy carrot quinoa.

Duck - The Orange Squirrel

Duck – The Orange Squirrel

Fluke Crudo – The Ryland Inn

Fluke Crudo, Summer Melons, Heirloom Tomatoes, Garden Herbs. Just the perfect summer starter with fresh, clean flavors.

House-Made Ricotta Gnudi – VB3 Restaurant

The wonderful Gnudi are pillowy-soft and served with a light, basil-infused tomato sauce.

Let me know if you’ve tried any of these dishes and leave a comment when you do in the new year!

Cheers,

Veronique

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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

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