Chefs on the Move

CHEFS ON THE MOVE

Jay Lippin is the executive chef at Backwoods BBQ & Grill, 301 Center Ave, Westwood (201-383-0368).
Arsen Mirochnik is the executive chef at Crème de la Crepes, 12-56 River Rd, Fair Lawn (201-791-0005).
Craig Shelton is the executive chef at Ome Caterers, Whippany (973-560-4540).

Restaurant News

TASTE OF THE NATION EVENTS
On April 28, a charity event, Taste of the Nation Princeton, will be held at the Westin Princeton, Forrestal Village, Princeton, to benefit Share Our Strength, a nonprofit group that strives to end hunger in the U.S. and abroad. More than 40 area restaurants and leading purveyors of specialty foods, fine wines, and spirits will showcase their culinary talents and products. 6 PM; advance tickets $85; tickets at the door, if available, $95. For tickets call 1-877-26TASTE or visit www.tasteofthenation.org/princeton.

Openings and Closings

OPENINGS

Acoustics in the Attic at David Burke Fromagerie, 26 Ridge Rd, Rumson (732-842-8088).
Cheng Du 23, West Belt Plaza, 6 Willowbrook Rd, Wayne (973-812-2800); BYO.
China Spice, 839 Newark Ave, Jersey City (201-653-7742); BYO.
Fairmount Fish & Chips, 673 Main St, Hackensack (201-489-0455).

Food Events

4/22: An Italian Wines of Piedmont tasting workshop will be held at Pierre’s Restaurant and Wine Bar, 995 Mount Kemble Ave, Morristown. Arrangements can be made to have dinner before the class. 7:30 PM; $48. For reservations call 973-425-1212.

4/22: A New Carolina Cuisine cooking demonstration with Chef Jesse Jones will be held at Harrar Cafe, 11 Village Plaza, South Orange. 5 to 7 PM; $25. To register call 973-580-2203.

Restaurant News and Food Events

HAVE IT YOUR WAY

It’s your choice at Stage House Restaurant and Wine Bar, 366 Park Avenue, Scotch Plains, where you can have either a fine or a casual dining experience. For informal meals, the Tavern at Stage House, located in a barn built around 1790, serves rustic American fare and is a perfect alternative to chain restaurants. Try a whole grilled artichoke, mussels, a crock of spinach and crab dip, soup, salad, pasta, or an entrée such as fish and chips, pan-seared salmon, beef brisket, or smoked baby-back ribs. A kids’ menu is also available. On Thursday nights there’s live magic and sleight of hand, and Friday and Saturday nights bring live music. Before or after dinner, try your hand at darts or pool—both free.

Restaurant News

FOOD AND WINE FROM DOWN UNDER
On April 25, feast on the foods and wines of New Zealand at a four-course Down Under wine dinner that will be held at the Mad Batter, 19 Jackson Street, Cape May. 7:30 PM; $70. For reservations call 609-884-5404 or 800-275-4278.