10 September 2014 Thomas Ciszak & Todd Villani‏ Chefs Collaboration Dinners

Thomas Ciszak & Todd Villani‏ Chefs Collaboration Dinners

September 10, 2014 By

Chefs Thomas Ciszak and Todd Villani are teaming up for a pair of dinners showcasing fall flavors at their respective restaurants Chakra and Terre à Terre this October. All the produce will be sourced from local New Jersey farms including Bracco Farms, Terhune Orchards and Shibumi Farm.

Thomas CiszakOctober 6 at Chakra (144 W. State Rte 4, Paramus)

$89 including wines (tax & gratuity additional)

  • Amuse
  • Sautéed Carolina trout slow roasted and pickled beets, horseradish and mustard – Albarino, Bodega Castro Martin 2012
  • Viking Village scallops cauliflower puree, lardon – Chablis, Christian Moreau 2012
  • Lavender-honey glazed duck, duck fat potatoes, fennel – Grenache, Beckmen Estate 2010
  • 48 Hour root beer sous vide short ribs, sweet potato, Brussels sprouts – Cabernet Franc, Macari Vineyards 2013
  • Pear tart and mousse with foie gras ice cream – Vidal Icewine, Equifera NV

To reserve a seat at the Chakra event, please call Chakra at 201-556-1530.

October 22 at Terre à Terre (312 Hackensack St., Carlstadt)

Chef Todd Villani$79 including Tavalon Tea pairing (tax & gratuity additional), BYO

  • Amuse – cold-brewed Jasmine green tea (China) mixed with Peppermint (Germany)
  • Cured duck pastrami, parsnip, Shibumi Farm mushrooms – hot smoked Earl Grey (Sri Lanka) blended with a touch of smoky Lapsang Souchong (China)
  • Arctic char, carrots and peas – cold-brewed Chun Mee green tea (China) with dried lemongrass (Thailand)
  • Black Berkshire pork belly terrine, lavender cabbage, kaffir lime, apple – iced Pai Mutan (China) white tea with peppermint (Germany) and Korean plum (S. Korea)
  • Elysian Farm Lamb Chops, pumpkin, wheatberries – cold-brewed Royal Golden Yunnan black tea (China)
  • Peanut Dacquoise, milk chocolate, sea salt – chamomile (Egypt), lemongrass (Thailand), peppermint (Germany), rooibos (S. Africa), and vanilla beans (Madagascar)

To reserve a seat at the Terre à Terre event, please call Terre à Terre at 201-507-0500.

Cheers,

Veronique

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5 June 2014 Chakra Pre-Father’s Day Scotch & Rum Dinner

Chakra Pre-Father’s Day Scotch & Rum Dinner

June 5, 2014 By

ChakraChef Thomas Ciszak of Chakra serves up an early option for Father’s Day with a four course dinner paired with single malt scotches and rum all aged in sherry casks on Thursday June 12 at 7pm. Each spirit has been aged in sherry casks, allowing guests to learn about the influences that sherry-seasoned oak imparts on the spirits.

Guests will taste The Macallan 12 year old in sherry-seasoned oak, triple cask aged The Macallan 15 year old, Highland Park 18 year old aged in Oloroso sherry casks, and Brugal 1888rum, which is double-aged, first in American whiskey oak then sherry casks. 

For the menu, Ciszak has chosen dishes like Smoked Pork Tenderloin crusted with coffee-cocoa nibs and 40-hour Short Rib with pastrami spices and duck fat potatoes that play into the nuances of the spirits, while also using fatty meats to cut through the alcohol. Dessert marries the Brugal 1888’s sweet, toffee caramel and licorice notes with a Milk Chocolate and Raisin Bread Pudding with caramelized bananas.

Dinner is $79 including food & spirits (tax & gratuity additional). Chakra is located at 144 W. State Rte 4, Paramus. Reservations can be made by calling 201-556-1530.

Cheers,

Veronique

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Chakra 10th Anniversary Throwback the Clock Specials

April 23, 2014 By

 

Chakra Dining Room

Chakra Dining Room

Chakra Executive Chef/ Partner Thomas Ciszak will for three days only April 29 – May 1, put his spin on these old Chakra favorites. Each dish will be $20.04 and include selections like Coconut Shrimp with mango chili sauce, Skate Wings with fennel, capers and lemon vinaigrette, and Short Ribs of Beef with glazed cipollini onions and mousseline potatoes. Both appetizers and the Dark Chocolate Tartufo with black Perigord truffle will be served for the table. The full regular menu will be available as well.

Also during the anniversary celebration, GM and Beverage Director Evelyn Ciszak has pulled some special older wines (that would not otherwise be poured by the glass), many from the 2004 vintage, from the cellar to serve by the glass for $20.04. Also all wines by the bottle from the 2004 vintage will be 20.04% off. Seating is limited so call for a reservation. Chakra – 144 W. Rt 4, Paramus, 201-556-1530.

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28 January 2014 Valentine’s Day at Chakra

Valentine’s Day at Chakra

January 28, 2014 By

Chakra dining roomOne of New Jersey’s most romantic and delicious dining destinations, Chakra (144 W. State Rte 4, Paramus, NJ, 201-556-1530, www.chakrarestaurant.com, @ChakraNJ), with its waterfall, Cambodian friezes, candle lighting and plush booths enveloped in shimmery organza for privacy, is one of the most popular tables for Valentine’s Day.

This year, Chakra will be serving a 4-course Valentine’s Day menu Feb. 14 – 16. The prix-fixe offers many choices, including favorite dishes from Chef Thomas Ciszak’s acclaimed menu including his signature Horseradish Crusted Crabcake, Licorice Glazed Pork Belly Confit, Chili-Cinnamon Glazed Chilean Sea Bass with potato wrapped shrimp, Surf & Turf of filet of beef and lobster tail, and TC Steak with the chef’s own TC Steak Sauce. Vegetarians aren’t left out – Grilled Marinated Tofu with bok choy and coconut-pumpkin broth brings an Asian flavor to the meal while the Vegetarian Eggplant Tartwith Sacred Chow tofu and tomato bell pepper coulis is a hearty entrée. Dessert gives diners a chance to indulge their romantic sides by dipping marshmallows, fresh fruit and homemade cookies into a Valrhona Chocolate Fondue, as well as enjoy Valrhona Chocolate Brioche Bread Pudding orPeanut Dacqouise with caramelized bananas. The full menu is listed below.

Chakra’s Valentine’s Dinner Menu is $89 (tax and gratuity additional) and will be served each night February 14 – 16. Reservations can be made by calling 201-556-1530.

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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,

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14 June 2013 June Fork & Cork at Chakra – June 26

June Fork & Cork at Chakra – June 26

June 14, 2013 By

 

Chakra Dining Room

Chakra Dining Room

Chakra Chef Thomas Ciszak and GM/Beverage Director Evelyn Ciszak team with Tuthilltown Spirits distiller Gable Erenzo for the next Fork & Cork supper club dinner featuring four different Hudson Whiskey spirits on Wednesday June 26th at 6:30pm. Dinner starts with passed hors d’oeuvres and the debut of Chakra’s first barrel-aged cocktail: Summer Bloom.

After the cocktails and hors d’oeuvres, guests will enjoy a four-course dinner with whiskey pairings where Chef Thomas Ciszak cleverly weaves elements of grains and malt into the dishes.

WhiskeyGuests will receive a bottle of Hudson Baby Bourbon autographed by the distiller Gable Erenzo ($45 value). Paired dinner is $98 per person.

RECEPTION

  • Passed Hors d’œuvres paired with Hudson Whiskey Barrel-Aged Summer Bloom Cocktail
  • Four Grain Bourbon Cured Salmon – barley-cucumber salad paired with HUDSON WHISKEY Four Grain Bourbon
  • Malt Beer Glazed Duck – spicy carrot coconut broth paired with HUDSON WHISKEY Manhattan Rye
  • “BBQ” Pork Tenderloin – bacon, molasses, pork jus paired with HUDSON WHISKEY Single Malt
  • Peanut Dacquoise – caramelized bananas, jivara milk chocolate chantilly, Hawaiian sea salt paired with HUDSON WHISKEY Baby Bourbon

Chakra (W 144 Route 4, Paramus, NJ 07652) and is $98. For reservations email fork.cork@icloud.com or call 201-556-1530.

About Fork & Cork
Chef Thomas Ciszak of Chakra in Paramus and Blue Morel in Morristown launched his dining club Fork & Cork – a series of intimate monthly dinners for adventurous diners. During the Fork & Cork events, limited to only 25 guests, diners will join Thomas on a culinary adventure – a gastronomic journey across the globe and time (on occasion), with a different theme each month, showcasing Chef Ciszak’s creativity and diverse culinary background, from Michelin-starred restaurants in Europe to New York, and allowing him the opportunity to introduce diners to new flavors and experiences. Join the Fork & Cork club by emailing fork.cork@icloud.com for a free membership through which you will receive advance email invitations to upcoming dinners.

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