18 July 2018 Tour of Spain Wine Dinner at Spuntino in Clifton

Tour of Spain Wine Dinner at Spuntino in Clifton

July 18, 2018 By

Seared Mackerel Fillet

Spuntino Wine Bar & Italian Tapas (http://spuntinowinebar.com), which specializes in small plates dining of Italian classics with a modern twist, is hosting a Tour of Spain Wine Dinner at its location in the Clifton Commons on Thursday, July 26 at 7pm.

Spain, which is known for bold reds, crisp whites and distinctive sparkling and fortified wines, is the third largest producer of wine in the world. Chef de Cuisine Michel Desjardins has created a five-course tasting menu paired with Spanish wines to celebrate the world-class wines produced in the region.

 The full menu includes:

  • Fried Mussels – Saffron red peppers coulis. Paired with Señorio de Sobral Albariño.
  • Seared Mackerel Fillet – Orange fennel salad. Paired with Solnia Tempranillo.
  • Lamb Chop – Mustard-crusted lamb chop, smashed purple potato. Paired with Mas de Victor Crianza.
  • Braised Veal Cheek – Asiago creamy polenta. Paired with Zekor Tinto Garnacha.
  • Manchego Cheese – Peach, yellow pepper marmalade. Paired with Solnia Old Vines Monastrell.

Braised Veal Cheek

Tickets for the Tour of Spain Wine Dinner are $69 per person and can be purchased online by visiting http://spuntinowinebar.com/tour-of-spain-wine-dinner-clifton/   

Spuntino – 70 Kingsland Road, Clifton, NJ 07014.

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , ,
21 February 2015 Bodega Catena Zapata Wine Dinner at Spuntino Wine Bar & Italian Tapas

Bodega Catena Zapata Wine Dinner at Spuntino Wine Bar & Italian Tapas

February 21, 2015 By

Spuntino Catena Wine Dinner

Spuntino Wine Bar & Italian Tapas is hosting a Bodega Catena Zapata Wine Dinner at its location in the Clifton Commons on Thursday, February 26 at 7:00 p.m.

The evening will highlight wines produced by the family-owned Bodega Zapata Catena winery, a pioneer in Argentinian winemaking.  Hosted by General Manager, Brian McAllister, Spuntino Wine Bar & Italian Tapas will take guests on a culinary adventure, with wine pairings to match the carefully crafted menu by Executive Chef Josh Bernstein. Guest speaker, Kendra Forsythe, brand manager of Catena Family Wines for The Winebow Group, will also share tasting notes to go along with the cuisine, which includes:

ANTIPASTO

FIRE-ROASTED BLUE POINTS OYSTER – Caviar, butter-braised leeks, chervil. Paired with a 2013 Catena Chardonnay.

PASTA

HOUSE-MADE CAVATELLI – Puntarelle greens, Italian sausage, smoked mozzarella. Paired with a 2011 Catena Malbec.

PRIMI

CASSOULET DI TOSCANA – Lamb, wild boar sausage, duck confit, borlotti bean. Paired with a 2011 Catena Alta Malbec.

SECONDO

PETITE FILET – Roasted baby vegetable, salmoriglio sauce. Paired with a 2012 Catena Cabernet Sauvignon.

FORMAGGI

TALEGGIO – Tart cherry mustarda, black olive crostini. Paired with a 2010 Nicolas Catena Zapata Cabernet Sauvignon/Malbec.

Tickets for the Bodega Catena Zapata Wine Dinner, which has limited seating, can be purchased in advance for a cost of $49/person by calling 973-661-2435.

For more information, visit www.SpuntinoWineBar.com

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , ,

Chakra’s Emilio Moro Wine Dinner

October 14, 2014 By
Chef Thomas Ciszak

Chef Thomas Ciszak

Chakra Restaurant will welcome Jose Moro of Bodegas Emilio Moro for a rare dinner of highly rated wines from Spain’s Ribera del Duero on Monday October 20 at 6:30pm. The dinner at Chakra will be Jose Moro’s only event in New Jersey and he will be discussing his acclaimed wines and the history of the bodega, which was started by his father Emilio.

The event kicks off with a “Meat & Greet” reception featuring Chakra’s House-cured Mangalitsa Ham, which is cured in the restaurant’s wine room, paired with a  Rosado wine. To follow, Chef Thomas Ciszak has created a four-course menu to pair with four wines made with the region’s signature grape Tinto Fino (aka Tempranillo).

Chakra is at 144 W. State Rte. 4, Paramus. Reception is at 6:30pm and dinner at 7pm.

Meat & Greet Reception

House-Cured Mangalitsa Ham

Rosado, Emilio Moro Hito 2013, Ribera del Duero

First Course

Charred Octopus, boudin noir ravioli

Tinto Fino, Emilio Moro Finca Resalso 2013, Ribera del Duero

Second Course

Berkshire Pork Belly, mustard jus, sweet potato gnocchi

Tinto Fino, Emilio Moro 2011, Ribera del Duero

Third Course

Cote de Boeuf, red beet quinoa, kabocha squash

Tinto Fino, Emilio Moro Malleolus 2010, Ribera del Duero

Fourth Course

Taleggio Flatbread, pears, foie gras, red shallot confit

Tinto Fino, Emilio Moro Malleolus de Valderramiro 2009, Ribera del Duero

$96 (tax & gratuity additional). Reservations can be made by calling 201-556-1530.

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , , ,
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

Filed Under: Food & Wine Events Tagged With: , , , ,
28 July 2014 Wilde Farm Wine Dinner at Fascino

Wilde Farm Wine Dinner at Fascino

July 28, 2014 By

Wilde Farm Wine BottlesThursday night, I had the pleasure of attending the Wilde Farm wine dinner at Montclair’s Fascino. Chef Ryan Depersio’s food was beautifully paired with Wilde Farm wines to create a delicious culinary adventure.

Loren Grossman, the owner of Wilde Farm, was in attendance and provided insightful information about the wines he produces with famed winemaker Pax Mahle. The pairings went as follows:

Oysters

Oysters

Course 1

2013 Rosé North Coast

Island Creek Oysters with Watermelon Granita

Course 2

2012 Chardonnay Brosseau Vineyard Chalone

Crab Stuffed Zucchini Flower with Red Chili Aioli

Course 3

2012 Pinot Noir Donnelly Creek Vineyard Anderson Valley

House Cured Duck Prosciutto with Compressed Melon, Whipped Ricotta, Aged Balsamic

Melon and Duck Proscuitto

Melon and Duck Proscuitto

Course 4

2012 Heritage Bedrock Vineyard Sonoma Valley

Bone Marrow Crusted Filet Mignon, Potato Puree, & Broccoli Rabe, Roasted Garlic Jus

Course 5

2012 Heritage Bedrock Vineyard Sonoma Valley

Chef’s Selection of Artisanal Cheeses, Fig Terrine, & Fresh Fruit

Tenderloin

Tenderloin

The wines are approachable and as food-friendly as one can hope for. I recently reviewed the sold out Rosé and will fully review each wine savored at this dinner in a future post.

For information about future wine-paired dinners at Fascino, follow the restaurant on Facebook.

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , , , ,