THE PLUCKEMIN INN CELEBRATES TEN YEARS
On Sunday, April 19, The Pluckemin Inn, 359 Rt 206 South, Bedminster, will celebrate 10 delicious years with food, drinks and live entertainment to benefit the Community Food Bank of NJ. 5 to 7 PM; $100. To RSVP, call 908-658-9292 and make checks payable to the Community Food Bank of NJ.
CHEF MICHAEL CARRINO AT BEARD HOUSE, NEW YORK CITY
On Monday, April 27, a “Dynamic Duo” dinner will be held at the James Beard House, 167 West 12th Street, New York City with Michael Carrino, executive chef/owner of The Pig & the Prince, Montclair, and winemaker Maynard James Keenan of Caduceus Cellars and Merkin Vineyards, Jerome, Arizona. The following menu will be presented:
Hors d’oeuvres: East Coast oysters with fennel, absinthe, spring garlic, and crème fraîche; octopus with ancho chiles, lemon, parsley, and olive oil; morcilla with fennel–truffle jelly and preserved lemon; merguez corn pepes; buffalo frogs’ legs jambonettes; and duck fat–grilled cheese sandwiches.
(Merkin Vineyards The Diddler 2012 and Grüet Blanc de Noirs Brut NV)
Crab velouté with overproof bourbon and sesame-seed oyster crackers
(Merkin Vineyards Shinola Bianca 2012)
Young spring greens with pheasant confit, pickled berries, and roasted hazelnuts
(Merkin Vineyards Shinola Rosado Nebbiolo Rosé 2013)
Rabbit raviolo with crispy shiitake mushrooms and vanilla–anise cream
(Caduceus Cellars Le Cortigiane Oneste 2012)
Crispy-skinned pike perch with beets, fermented kohlrabi, potato terrine, and basil oil
(Caduceus Cellars Primer Paso 2012)
Magret duck with sunchokes, spring onions, green chiles, charred scallions, and sour cherry gastrique
(Caduceus Cellars Nagual del Marzo 2012)
Raspberry–orange mousse bombe with white chocolate–macadamia nut crunch and ginger–thyme anglaise
(Homemade Grappa Orangecello)
Wines generously provided by Caduceus Cellars and Merkin Vineyards. 7 PM; $170; members $130. Reservations: 212-627-2308.
OTHER NJ FOOD EVENTS
THURSDAY, APRIL 16
PRINCETON FARMERS’ MARKET
The Princeton Farmers’ Market will be held at the Community Room of the Princeton Public Library, 65 Witherspoon Street, Princeton, from 11 AM to 4 PM. There will be 15 vendors offering a variety of goods including: local organic fruits and vegetables, free-range beef, poultry, pork, eggs, cheese, pickles, honey, baked goods (gluten-free and vegan options available), granola, truffles, soap, candles, linens, hot chocolate, ciders and more.
SALT CREEK GRILLE WINE & MARTINI TASTING BENEFIT
Salt Creek Grille, 4 Bingham Avenue, Rumson, will hold a Wine & Martini tasting to benefit the Kortney Rose Foundation. 7 PM; $150. Visit their website to purchase tickets. For information regarding event details and sponsorships, call 732-859-3629.
CHEF’S INVITATIONAL
Sip wine and taste dishes from Jersey Shore chef’s at the Chef’s Invitational that will be held at The Mill, Spring Lake Heights. 7 to 9 PM; $35; VIP starts at 6 PM, $55. Tickets are available here.
WINES OF SPAIN TASTING AT SATIS BISTRO
Satis Bistro, 212 Washington Street, Jersey City, will host a Wines of Spain tasting with light hors d’oeuvres. 7:30 PM, $45, plus tax and gratuity. Reservations: 201-435-5151.
FRIDAY, APRIL 17
LOIRE VALLEY WINE DINNER
A five-course Loire Valley Wine dinner hosted by Mark Alton will be held at The Frog and the Peach, 29 Dennis Street, New Brunswick. 7 PM; $125, including tax and tip. Reservations: 732-846-3216
SATURDAY, APRIL 18
GLOBALLY INSPIRED QUICK & EASY “TASTING MENU” AT HEIRLOOM KITCHEN
Chef Robert Janesh will present a hands-on class at Heirloom Kitchen, 3853 Rt 516, Old Bridge, on structuring a tasting menu that is simple and sophisticated without a long shopping list and without breaking the bank. Learn about oysters, tandoori shrimp, beet & apple salad with pickled figs, duck two ways, and a cab franc chocolate crema dessert. 6 PM; $100. To enroll, call 732-727-9444.
MONDAY, APRIL 20
A TASTE OF TALENT
Chefs from more than 30 restaurants will be participating in A Taste of Talent that will be held at Perona Farms, Andover to benefit Project Self-Sufficiency. 6 PM; $200 and up. For more information and tickets, visit their website or call 973-940-3500.
CHEF’S COUNTER TASTING @ ANTHONY DAVID’S, HOBOKEN
Anthony Pino chef/owner of Anthony David’s at 953 Bloomfield Street, Hoboken, and chef de cuisine Justin Antiorio, will create a Chef’s Counter Tasting (there are 10 seats) featuring the cuisine of Campania. They will prepare and serve a five-course meal; BYO. Tickets can be obtained via [email protected] for $100, which includes tax and gratuity. For more info, call 201-222-8399.
TUESDAY, APRIL 21
CHAMPAGNE DINNER AT THE PLEASANTDALE CHATEAU
A five-course Champagne dinner will be held at the Pleasantdale Chateau, 757 Eagle Rock Avenue, West Orange. 6:30 PM; $175, includes tax and service charge. Stay overnight at the chateau, including dinner for two and overnight accommodations, for $489. Reservations: 973-731-5600.
WEDNESDAY, APRIL 22
EARTH DAY AT CHAKRA
Guest chefs Bobby Varua from Blue Morel Restaurant and Wine Bar, Westin Governor Morris Hotel, Morristown and Todd Villani from Terre à Terre in Carlstadt, will join chef Thomas Ciszak of Chakra and Blue Morel to celebrate Earth Day at Chakra, W 144 Rt 4, Paramus with a five-course dinner with wine pairings. 6:30 PM; $89, plus tax and gratuity. Reservations: 201-556-1530.
BACON & BOURBON DINNER AT THE RYLAND INN
A three-course Bacon & Bourbon dinner with passed hors d’oeuvres will be held at The Ryland Inn, 115 Old Highway 28, Whitehouse Station. 6 PM; $65, plus tax and tip. Reservations: 908-534-4011.
EXPLORING THE MEDITERRANEAN AT RAT’S RESTAURANT
An Exploring the Mediterranean dinner with wines from Sicily, Greece, Lebanon and Israel will be held at Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Road, Hamilton. 6 PM; $85. Reservations: 609-584-7800.
LE CHIUSE WINE DINNER AT THE PEACOCK INN, PRINCETON
The Peacock Inn, 20 Bayard Lane, Princeton, will host a four-course Le Chiuse Wine Dinner with head agronomist at Le Chiuse, Lorenzo Magnelli. 7 PM; $150 plus tax and gratuity. Reservations: 609-924-1707.
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].