RESTO, MADISON
Why is it that when a menu is small I have a harder time choosing what to order? This happened to me again at Resto, 77 Main Street, Madison, as chef/owner Robert Ubhaus always has intriguing offerings as well as a vegetarian dish, which I am partial to. In the past I’ve had freeform ratatouille ravioli with Parmigiano foam, and vegetable lasagna. I finally decided to bypass the yellow beet risotto farci with chevre brûlée for the seared arctic char with lobster pearl pasta noir and sauce choron. The lobster pearl pasta was actually Israeli couscous tinted with octopus ink, and the flavors just burst in my mouth.
The menu changes frequently at this small 26-seat BYO restaurant—about every two to three weeks depending on the season—so each time we dine here it’s a new culinary experience. For appetizers, four of us shared smoked prawn scampi with lemon-scented blini and garlic chive emulsion; Belgian endive and red watercress salad with Brie quenelle and golden raisins; duck confit ravioli with wild mushrooms and caramelized onion ragout; and crisp frog’s legs with gribiche crème. A rabbit entrée, loin wrapped in bacon, was different from the stewed Italian version and a pleasant surprise. Perfectly cooked day-boat scallops with salsify frites and red-wine-wilted frisée were excellent, as was the juicy roasted chicken breast with smoked chicken and cauliflower crêpe. I could have made a meal out the crêpe, as it was such an unusual and flavorful dish.
My favorite dessert was a milk chocolate mousse Pavlova with blackberry compote. Other choices that evening were caramel pecan gateau with malted chocolate porter (beer) ice cream; “Creamsicle” cheesecake with bittersweet chocolate-almond crust; maple walnut ice cream with an emphasis on the cream; and an artisanal cheese plate. Resto received an Excellent review from David Corcoran of the New York Times on March 22. For reservations call 973-377-0066.
*************
AMERICAN CULINARY FEDERATION FUNDRAISER DINNER
On April 27, an inaugural fundraiser dinner and the Member Appreciation Awards hosted by the Northern New Jersey American Culinary Federation will be held at the Conference Center of the Culinary Arts Institute of Hudson County Community College, Jersey City. The cocktail hour will be prepared and served by the chef instructors of the Culinary Arts Institute. The NNJ Chapter State Champion Junior Hot Foods Team will be responsible for the five-course dinner (wine will be served with three courses). 6 PM; $100. For more information and reservations contact Jimbo Crowley at [email protected] or call 973-632-4019. Last November I judged a student contest at this school and was very impressed with the quality of the dishes, not only in taste but in presentation as well.
************
TASTE OF ESSEX
Go slowly and pace yourself. That was my mantra recently, when I had to judge 39 samples of food and drinks at Taste of Essex at Mayfair Farms, West Orange, hosted by the North Essex Chamber of Commerce. It was an evening filled with many scrumptious offerings, including tequila shrimp from CulinAriane, Montclair; lobster rolls from Toast, Montclair; and one of my favorites, the red velvet cream-cheese-stuffed cupcake from the Petite Cafe, Nutley. Winners were Fascino, Montclair (Best Overall), for dark chocolate pudding, chocolate brownie, peanut butter mousse, and marshmallow brûlée parfait; LuNello’s, Cedar Grove (Best Appetizer), for tuna prosciutto crostini; Hog Wild BBQ Company, Parsipanny (Best Entrée), for smoked brisket; Mark and Julie’s Homemade Ice Cream, West Orange (Best Dessert), for espresso coffee ice cream; and Shannon Ridge Winery’s 2007 Wrangler Red, Lake County, California (Best Beverage).
Cupcake display from the Petite Cafe, Nutley.
Photo courtesy of Lowell Saferstein.
***********
SECOND ANNUAL SPRING WINE TASTING
On April 24, the second annual spring wine tasting with light hors d’oeuvres and pasta, cheese, and bread stations will be held at the Hilton Short Hills, 41 John F. Kennedy Parkway, Short Hills. 7 to 10 PM; $69. Three wine classes will also be conducted in a special tasting area, at 7:15, 8:15, and 9:15 PM; $20. Reservations for the classes must be made online at www.newjerseywinefestivals.com or by phone during ticket purchase. For more information and tickets call 866-811-4111.
*****************
MILFORD OYSTER HOUSE WINE DINNER
On April 28, a six-course wine dinner will be held at Milford Oyster House, 92 Water Street, Milford. The following menu will be presented:
Escargot crêpe with sherried mascarpone and chives
(1992 Gloria Ferrer Blanc de Noir, Sonoma)
Braised baby bok choy with lemon soy vinaigrette
(2005 Schmitt Söhne Piesporter Goldtröpfchen Riesling Spätlese, Mosel, 2005)
Savory cheesecake with roasted red pepper and grilled lobster
(2006 Reserve Pinot Noir, Oregon)
Tuna hand roll with avocado wasabi cream
(2005 Iron Horse Estate Chardonnay, Sonoma)
Grilled sea bass with asparagus soufflé, jasmine rice, and white truffle hollandaise
(2005 Louis Jadot Savigny-les-Beaune Clos des Guettes, Burgundy)
Fruits of the moment and basmati rice salad with green tea ice cream
(Clos St. Denis Pomme de Glace, Canada)
6:30 PM; $85. For reservations call 908-995-9411.
*****************
THEATER SQUARE BISTRO, NEWARK
Theater Square Bistro, New Jersey Performing Arts Center, 1 Center Street, Newark, is a convenient place to have a casual dinner before seeing a show. Menu items include onion soup gratinée; grilled endive and watercress salad; Kobe bistro burger with house-made chips; and roasted organic chicken with whipped potatoes. There are also plats du jour to choose from. For reservations call 973-642-1226.
**********
RAISE A GLASS FOR HOPE CHARITY EVENT
On April 26, Chef Rory Philips of Blue Bottle Cafe will conduct a cooking demonstration; Bill Lettier, owner of Bon Appetit Fine Foods of Princeton, will present his favorite gourmet cheeses; and Peter Langenstein, founder of Brix26, will pour his favorite wines and give expert advice. The event is Raise a Glass for Hope, which will be held at the Princeton Marriott, 100 College Road East, Princeton. This wine and food tasting will benefit the Association for Advancement of Mental Health, a private, nonprofit, community-based behavioral health care agency serving the Greater Mercer County community. Other participants are Antimo’s Italian Kitchen & Pizzeria, the Bent Spoon, Bistro Soleil, Enzo’s La Piccola Cucina, Griggstown Farm Market, JD Gourmet, La Mezzaluna, Ota Ya Japanese Restaurant, Rat’s Restaurant, and Ruth’s Chris Steakhouse. 6 PM; $75 per person; $125 per couple. For tickets contact Jamie Simpson at 609-759-7447 or [email protected].
*************
STEAK OUT
To celebrate the 140th birthday of the town of Dover, J&K Steakhouse, 34 West Blackwell Street, Dover, is offering a prime, dry-aged, bone-in sixteen-ounce rib eye on Thursdays through the end of April for $18.69. Although the restaurant is BYO, J&K will blend guests’ wine with fresh-fruit-filled sangria mix for $15 per pitcher. The restaurant is open for lunch and dinner Monday through Saturday. For reservations call 862-244-4536.
Every Wednesday, the Tortilla Press, 703 Haddon Avenue, Collingswood, offers Here’s the Beef, featuring an eight-ounce filet mignon with two sides and a salad for $15.95. For reservations call 856-869-3345.
***************
TASTE OF ASBURY PARK STREET FESTIVAL
On April 26, food, beer, wine, and music will be featured at the Taste of Asbury Park street festival on Cookman Avenue between Main and Emory streets. Confirmed restaurants include Belmonte’s Ristorante, Bistro Olé, Eddie Confetti’s, Il Pavone Gelateria & Cafe, Laila’s, Langosta Lounge, Market in the Middle, Mattison Park, Old Man Rafferty’s, Synaxis at the Shore, Taka Restaurant, and Watermark. 11 AM to 5 PM; advance tickets $25; day-of tickets $30. For tickets, visit www.asburyparkchamber.com/tasteofasbury.
*************
NJ CHEF WINS $10,000
Congratulations to Michael Carrino, chef/owner of Restaurant Passionné, 77 Walnut Street, Montclair, who was the winner on the April 7 episode of the Food Network’s Chopped. The show provides chefs with three different mystery baskets of ingredients that they must use in three separate preparations. After each course, a contestant gets “chopped” until one winner remains. A graduate of the Culinary Institute of America, Carrino won $10,000 for the following preparations.
Appetizer: crispy-skin salmon with ginger-infused strawberry salsa on a bed of grilled radicchio leaves (ingredients: ginger, salmon, radicchio, strawberries)
Entrée: roulade of turkey breast with sautéed turnip tops, sliced turnip salad, caramelized pearl onions, and coconut jus sauce with crispy turkey skin and fried sage (ingredients: turkey, turnips, pearl onions, coconut)
Dessert: kiwi and gummy bear filled wantons with caraway and blackberry and pink peppercorn dipping sauce (ingredients: kiwi, blackberry, wantons, gummy bears)
For reservations at Restaurant Passionné call 973-233-1006; BYO.
*************
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].