THE PLUCKEMIN INN, BEDMINSTER
Lightning and torrential rain accompanied us on our drive to the Pluckemin Inn, 359 Route 202/206 and Pluckemin Way, Bedminster. Although we were flustered upon arrival, the welcoming staff put us at ease and immediately brought us the wine list. How did they know? Our dinner was spot on, with exemplary service, and the dishes put out by executive chef Juan Jose Cuevas were full of harmonious flavor combinations. It’s no surprise, as Chef Cuevas previously worked at Eighty One Restaurant, Blue Hill, and Lespinasse, all highly regarded NYC restaurants.
Plating was stunning and whimsical. An amuse of four dips (eggplant, zucchini/cheese, tomato, and truffle) covered thin toasted bread and was presented on a raft of cinnamon sticks. Octopus carpaccio could have been framed and hung in an art gallery, as the thinly sliced octopus, a base for arugula, tomato confit, and Parmesan slices, created a modern surrealistic picture. Perfectly caramelized roasted day-boat sea scallops were topped with a thin slice of cauliflower and surrounded by a colorful carrot and black mustard seed sauce, for a delicious appetizer that would also have made an enticing entrée. Main courses were also flavorful and beautifully executed. Chatham cod with white beans, squid, and crushed fennel was pristine, and the tender duck was a version taken from Apicius, a collection of old Roman recipes. The duck was served with stuffed cabbage, turnip discs, and grilled radicchio, a very colorful combination. The unique presentations and ingredients continued on the dessert menu. We opted for quark (fresh cheese of Eastern European origin) cheesecake with oatmeal Florentine, candied butternut squash, fig sorbet, and quince compote, created by pastry chef Joseph Gabriel. It was worth every calorie. And although we didn’t have a cheese course, we were extremely impressed by the way the cheese menu was presented; it contained not only descriptions but also pictures of each available cheese, and it was marked with the date because choices change daily depending on availability. Four mini cookies, macaroons and chocolate chip, accompanied our bill, allowing us one more indulgence. A dining option here is a four-course prix-fixe menu for $60, plus $30 more for wine pairings. Wine enthusiasts will be impressed with the three-story wine cellar, which houses more than 10,000 bottles from all over the world. For reservations call 908-658-9292.
An amuse-bouche from the Pluckemin Inn.
Photo courtesy of Lowell Saferstein.
***************
DINNER OF HOPE
On November 6, we attended the Dinner of Hope 2009 at Pleasantdale Chateau, West Orange, a benefit for Creative Heartwork, which utilizes the power of the arts to heal children who have experienced trauma, loss, serious illness, or disability. The event’s theme, Sunset on the Serengeti, was selected to highlight Creative Heartwork’s first international exchange, with children from Newark and Nairobi, Kenya.
As we drove up to the chateau, African drums were being played by Marafanyi, a drum, dance, and song group. Upon entering the building, we were greeted with champagne, specialty martinis, mixed drinks, and wines, along with hors d’oeuvres catered by Chef Charmain Sithappah, owner of the Seasoned Pot in the Bronx, NY (www.theseasonedpot.com). Some dishes, which represented the diversity of African cultures, were samosas, shrimp peri peri, ripe banana fritters, spicy tilapia strips marinated in harissa sauce, and chicken sosaties (kabobs).
Drummers greeting guests outside Pleasantdale Chateau.
Photo courtesy of Lowell Saferstein.
After the cocktail hour, the following six-course dinner with wines was presented:
Warm sea scallop with corn and acorn squash chutney
David Haviland, Castle on the Hudson, Tarrytown, NY
(2006 Neil Ellis Groenekloof Sauvignon Blanc)
Warm sea scallop.
Photo courtesy of Lowell Saferstein.
Veal cheek ravioli with herbed cream and braised asparagus
Scott Cutaneo, Restaurant Equus, Bernardsville
(2008 Mulderbosch Chenin Blanc, Western Cape)
Herb-crusted barramundi, stewed tomato, fava beans, and preserved Meyer lemon
Robert Albers, Pleasantdale Chateau, West Orange
(2008 Cathedral Cellar Chardonnay, Western Cape)
Honey-lacquered Sonoma squab, bacon-braised cabbage-mustard spaetzel
John Halligan, Park Steakhouse, Park Ridge
(2006 Ayama Pinotage, Paarl)
Park Steakhouse executive chef John Halligan preparing squab.
Photo courtesy of Lowell Saferstein.
Braised venison over sweet slab bacon with petite apples and Brussels sprouts
Richard P. Kennedy, the Terrace, Hilton at Short Hills, Short Hills
(2005 Glen Carlou Grand Classique Meritage, Paarl)
Dessert buffet by Diane Pinder, Donna Toscana Artisan Chocolates and Lounge, Cranford, consisting of trays of chocolate candies in various shapes; some choices were balsamic caramel, banana cinnamon, and milk chocolate peanut butter ganache flavored with ginger, coconut, and African piri piri pepper—chocolate paradise on earth!
Michael Cammarano, general manager at the Manor, West Orange, coordinated the wine list. The Zookeepers provided music and dancing.
Although we were extremely impressed with the quality of food and the gorgeous décor, it was awe-inspiring to see the efforts made by Creative Heartwork, both volunteers and staff, to help children facing painful challenges. For more information, visit www.creativeheartwork.org and www.dinnerofhope.org. Next year’s theme will be Farm to Table and will feature eco-friendly, free-range, locally grown, and fair-trade ingredients.
**************
STUFFED CUPCAKES FOR A HOLIDAY GIFT
If you’re looking for something unique, fun, and delicious with the holidays coming, the Petite Cafe, 231 Franklin Avenue, Nutley, offers a Stuffed Cupcake of the Month Club, which will ship a dozen cupcakes for three, six, or twelve months. With cupcakes in more than 100 flavors, each one filled with a delectable stuffing and topped with a very generous swirl of frosting, your problem will be which ones to choose. Our favorite is the red velvet, filled with vanilla mousse and topped with cream cheese icing. Two of the many choices for chocolate lovers are the chocolate cupcake stuffed with chocolate, caramel, and peanut butter mousse, with chocolate icing and chocolate chips, and the chocolate sunset, which is a half-chocolate, half-orange cupcake filled with Triple Sec mousse and topped with chocolate icing. All of the stuffed cupcakes can be done in miniature or as a cake of any size, including a wedding cake. The Petite Cafe is open daily. For more information and to place an order, log on to www.stuffedcupcakes.com or call 973-667-7778.
************
GRAZIANO’S OF PUGLIA
The newly opened Graziano’s of Puglia, 538 Springfield Avenue, Berkeley Heights, has some seldom-seen menu items, which helps distinguish it from the thousands of Italian restaurants in NJ. For example: asparagus and eggs; wheat farro in a salad of baby arugula, roasted peppers, mozzarella, and cherry tomatoes; diced fried eggplant and swordfish with fusilli; and rustic roasted chicken for two. One special on the night we dined there was pumpkin tortellini served in a baked acorn squash, an impressive presentation. The usual suspects are here as well, including baby green salad, polenta, fettuccine with clams, veal chop, and roasted double-cut pork chop. So whether you’re looking for a new culinary item or the tried and true, everyone has choices. Try not to fill up on the fried coins of zucchini placed on the table when you’re seated or on the homemade ricotta spread for the warm Italian bread; both are scrumptious. The noise level can be unbearable on a Saturday night, so you may want to dine here on a weekday or at lunch, when panini and pizzas are also available. On Sundays, a set menu is served family style for $22.95 per person, and children under ten are free. Graziano’s is open daily and is BYO. All pastas are made on the premises. For reservations call 908-464-9500.
*************
HOME BREWERS’ WARS
Who’s the best amateur beer brewer in New Jersey? The Office Beer Bar & Grill, which has seven locations (Bridgewater, Cranford, Montclair, Morristown, Ridgewood, Summit, and the Jolly Trolley in Westfield), is hosting the Home Brewers’ Wars, which will answer the question. The first round of competition, the People’s Choice, will be held on Tuesday, December 8, beginning at 8 PM, at all Office Beer Bar locations. Customers and professional brewers will judge homemade beers, with a victor emerging from each of the seven locations. On Saturday, December 12, the seven finalists will face off at 5 PM at the Montclair Office Beer Bar, where judges from High Point Brewing Company (the sponsor of the contest and maker of Ramstein Beer), Nash Distributors, and High Grade Distributors will choose the best home brewer. The winner will receive a $100 Office gift card and a commemorative tap handle and plaque, and he or she will have the chance to spend a day working with the brewers at High Point to create the winning recipe from scratch. The winner’s first keg will be tapped during a ceremony in late January, and the beer will then be sold throughout the Office restaurants. To enter, e-mail the following information to [email protected]: name, address, e-mail address, phone number, date of birth, and restaurant location. For a list of the official rules, log on to www.office-beerbar.com/office_events/beer_wars.aspx.
***************
HOLIDAY HAPPENINGS
On December 6, 13, and 20, have Brunch With Santa at Braddock’s Tavern, 39 South Main Street, Medford. 10 AM; adults $24.95, children $16.95 plus tax and gratuity. For reservations call 609-654-1604.
The Mid-Atlantic Center for the Arts will be sponsoring two events at the Mad Batter, 19 Jackson Street, Cape May. On December 11, a five-course holiday wine tasting dinner will be held at 7:30 PM; $75. On December 12, join the chef from the Mad Batter for a holiday cooking class and three-course luncheon; 1 PM; $45. For more information and tickets call 609-884-5404 or visit www.capemaymac.org.
*********
NOW OPEN FOR LUNCH AND DINNER
David Burke Fromagerie, 26 Ridge Road, Rumson, will be serving lunch Tuesdays through Fridays in December. The three-course lunch menu may include lobster bisque, pretzel-crusted crab cake, lobster carbonara, handmade cavatelli and braised short ribs, and an array of desserts. For reservations call 732-842-8088.
Morton’s the Steakhouse, Riverside Square Mall, 1 Riverside Square, Hackensack, will be open for lunch on December 10, 11, 17, 18, 21, and 22 from 11:30 AM to 2 PM with a special three-course prix-fixe lunch menu for $25 as well as the à la carte menu with entrée salads, sandwiches, and steak. For reservations call 201-487-1303.
Ana Beall’s Tea Room, 415 Westfield Avenue, Westfield, is now open for dinner on Friday and Saturday nights from 5 to 10 PM. Some menu options are pecan-crusted chicken breast with spicy citrus cream sauce; chili-lime spice-rubbed hanger steak with fresh melon salsa; pan-fried catfish with red pepper remoulade; and crab and asparagus shortcakes with buttermilk biscuits and tasso gravy. For reservations call 908-264-4221; BYO.
************************
DINING DEALS
A four-course dinner for two is offered Thursdays through Saturdays after 8:30 PM for $89 plus tax and gratuity at the Mill, 101 Old Mill Road, Spring Lake Heights. For reservations call 732-449-1800.
Bistro 55, 55 Route 17 South, Rochelle Park, offers the following weekly dining specials: Mondays, dollar oysters; Tuesdays, half-price appetizers; Wednesdays, $3 pints; Thursdays, $5 martinis; Fridays, braising night; Saturdays, risotto night; and Sundays, kids eat free. For reservations call 201-845-3737.
***************
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].