Restaurant News

This week Rosie tells us about David Burke Fromagerie in Rumson, NJ chefs at the James Beard House in New York City, Doon Indian Valley Restaurant in Basking Ridge, and much more news about NJ restaurants.

DAVID BURKE FROMAGERIE, RUMSON
From the amuse of potato knish with pickled onions to the blue cotton candy presented with the bill, we experienced exceptional service and outstanding food at David Burke Fromagerie, 26 Ridge Road, Rumson. The dining room, decorated with beautiful fresh flower arrangements and contemporary art, creates a sophisticated ambiance. Kudos to Burke for having all of the specials written out with the prices, on a dated menu with hand-drawn pictures. Ours had a fish swimming in water, polka-dot mushrooms, and a bowl of soup. Burke’s signature logo for Fromagerie, a gnome surrounded by mushrooms, is on the header of the menu.

We have always loved the whimsical and artistic presentations of executive chef Burke, as he has a knack for putting an unusual spin on the usual ingredients. For example, our grilled octopus Caesar salad came with chickpea croutons that were rolled in bread crumbs and deep-fried. The often-seen steakhouse wedge of lettuce appeared with pecans and candied bacon, and the sweet and salty tastes as well as the added textures brought this dish to a new level. When Burke’s hot and angry lobster cocktail, a cut-up lobster in the shell impaled upright on a spiked base, made an entrance into the dining room, all heads turned to see the Dalí-esque presentation. Everything here tasted as good as it looked. An appetizer of spinach and egg ravioli was enhanced by prosciutto, peas, Parmesan, and truffles in a rich sauce. A special of pan-seared cod was surrounded by chanterelles, roasted Yukon potatoes, and verdant parsley purée. This colorful and light dish was made even better by the pristine fish. Lamb T-bones were revved up with an opulent red wine lamb sauce and a side of carrot tortelli. Dessert was a cheese plate, but diners can also opt for kickin’ cake batter donuts with salted caramel, raspberry jam, and chocolate sauce; cheesecake pops with fresh raspberries and bubblegum whipped cream; and what must be the ultimate in desserts, the baked-to-order “can o’ cake” molten chocolate cake, which serves two to eight guests.

David Burke Fromagerie is open Tuesdays through Fridays from 5 to 10 PM, Fridays and Saturdays from 5 to 11 PM, and Sundays from 10 AM to 2 PM for brunch and 4 to 8:30 PM for dinner. Lunch is served on Fridays from 11:30 AM to 2:30 PM. For reservations call 732-842-8088.




David Burke Fromagerie, Rumson.

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NJ CHEFS AT THE BEARD HOUSE

The following chefs will be cooking at the James Beard House, 167 West 12th Street, New York City:

On May 26, a New Jersey Farm to Table dinner with executive chef Michael Carrino of Restaurant Passionné, Montclair, will be held at 7 PM; $165, James Beard Foundation members $125.

On June 24, a Rare Wine dinner with executive chef Michael Weisshaupt, chef John Benjamin, and wine director Robby Younes of Restaurant Latour at Crystal Springs Resort, Vernon, will be held at 7 PM; $200, members $150.

On June 29, a Soft-Shell Crab Extravaganza dinner with executive chef David Felton, pastry chef Jessica Knik, and sommelier Brooke Sabel of Ninety Acres at Natirar, Peapack-Gladstone, will be held at 7 PM; $165, members $125.

For reservations for any of the above dinners call 212-627-2308.

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DOON INDIAN VALLEY RESTAURANT, BASKING RIDGE
Doon Valley is an area in India about 160 miles north of New Delhi. Doon is also a local word for valley. There’s no need to travel so far for first-rate North Indian food, as Doon Indian Valley Restaurant has recently opened at 973 South Finley Avenue, Basking Ridge. We found the dishes to be flavorful with well-balanced spices and sauces. When seated we immediately ordered the onion kulcha, a pita-style bread stuffed with lightly spiced onions and topped with sesame seeds. While reading the extensive menu we munched on the kulcha along with papadum, thin, crispy crackers that were presented with three condiments: spicy mint, chopped onion, and tamarind sauce. Although the usual samosas and pakoras were on the menu, we opted for a dish we had never had before, aloo dal tikki, which was a masala-spiced mashed potato and lentil patty surrounded by chickpeas and drops of yogurt. We loved the lively spices in this dish. Entrées were lamb cubes cooked with fresh ginger, onions, and tomatoes, and lamb rogan josh, which can best be described as lamb cubes in a vibrant tomato sauce. Our other pick was navratan korma, a creamy stew made with nine garden vegetables, nuts, and raisins. This delectable dish was presented in a beautiful copper bowl and topped with sliced almonds; it can also be ordered with chicken or lamb. Along with tandoori dishes and rice, vegetable, seafood, chicken, lamb, and bread options, there were a few items not often seen on an Indian menu, including Asian calamari, fish crab cake, and shrimp with mango and basil sauce. For reservations call 908-953-2900; BYO.

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HAPPENINGS AT THE STRIP HOUSE, LIVINGSTON

On May 20, actor and winemaker Kyle MacLachlan will host a five-course dinner paired with wines made by Pursued by Bear winemaker Eric Dunham from Walla Walla, Washington, at the Strip House, Westminster Hotel, 550 West Mount Pleasant Avenue, Livingston. Strip House chef de cuisine Bill Zucosky will present the following dinner:

Roasted yellow beet and grilled asparagus salad with Stilton cheese and sherry vinaigrette
(2007 Dunham Cellars Four Legged White)

Seared diver sea scallop with corn-edamame succotash and black truffle butter
(2008 Dunham Cellars Lewis Vineyard Riesling)

Dijon-crusted lamb chops with white bean stew and thyme
(2006 Pursued by Bear Cabernet Sauvignon)

Twelve-ounce bone-in filet mignon with sides of black truffle creamed spinach and potatoes Romanoff
(2005 Pursued by Bear Cabernet Sauvignon)

Strip House chocolate layer cake
(2005 Dunham Cellars Syrah)

7 PM; $250 all-inclusive.

Also, at lunchtime throughout May, National Burger Month is being celebrated at the Strip House, with a “create your own” burger for $14.95. Diners can build their burger with the choice of certified Black Angus beef, chicken, lamb, or tuna; American, cheddar, Stilton, or Swiss cheese; must-have toppings including BLT, grilled jalapeños, seared foie gras (additional $9), and sautéed mushrooms; and a choice of herb fries, fried onions, or half of each. Blue Moon beer is $2 with your burger purchase.

For reservations call 973-548-0050.

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UPCOMING WINE EVENTS
On May 21, join Carol Berman, founder of Class in a Glass/the Traveling Sommelier at a Spring Into Summer festive wine class at Ridgewood Culinary Institute, 223 Chestnut Street, Ridgewood. This class will feature a selection of warm-weather, seasonally inspired white and red wines as well as user-friendly wine and food information. Light hors d’oeuvres will be served at the end of the class. 7 to 9:30 PM; $75. For reservations log on to www.ridgewoodculinarystudio.com or call 201-447-2665.

On May 22, the New Jersey Chapter of Women for WineSense will host an Israeli wine tasting with Avi Ashman, the organizer for the Israeli Wine Lovers Meetup Group. Falafel, pita, hummus, and Israeli salad will be among the refreshments served with the wines. 7:30 to 10:30 PM; $35, members $25. For more information and to register call 201-794-0714.

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MARCUS SAMUELSSON AT THE HO-HO-KUS INN
On May 26, celebrity chef Marcus Samuelsson will be the guest chef at the Ho-Ho-Kus Inn & Tavern, 1 East Franklin Turnpike, Ho-Ho-Kus. Samuelsson will present the following four-course dinner paired with wines:

Passed canapés
(Zardetto Prosecco NV, Brut and Rosé)

Wild spring mushroom grits with poached Goffle Road Farm hen egg and white asparagus
(2008 Poggio al Tesoro “Solosole” Vermentino, Tuscany)

New Jersey day-boat monkfish with sour tomato broth, watercress purée, and opal basil
(2008 Poggio San Polo “Rubio,” Tuscany)

Roasted Meyer Farm beef tenderloin with grilled ramp vinaigrette, crisp baby artichoke, and Old Chatham blue butter
(2004 Poggio San Polo Brunello di Montalcino, Tuscany, and 2006 Poggio al Tesoro “Sondraia,” Bolgheri)

Rhubarb parfait with Zinfandel granite and spiced sabayon
(2006 Coppo “Passione” Brachetto d’Acqui, Piedmont, and 2008 Maculan “Dindarello” Moscato, Veneto)

For guests who wish to purchase Samuelsson’s cookbook New American Table, $40 signed copies can be reserved in advance. 6:15 PM; $125 including tax and gratuity. For reservations call 201-445-4115.

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NEW SPRING MENUS

English peas, morel mushrooms from Oregon, European jumbo white asparagus, wild ramps, and sorrel are just a few of the produce items you’ll find on the new spring menu created by executive chef Thomas Ciszak at Copeland Restaurant, Westin Governor Morris, 2 Whippany Road, Morristown. To view menus go to www.copelandrestaurant.com. For reservations call 973-451-2619.

Executive chef Kevin Sbraga of Rat’s, Grounds for Sculpture, 16 Fairgrounds Road, Hamilton, has a new spring menu that includes fingerling potato salad with Parmesan mâche and truffle vinaigrette; butter-braised lobster tail with seafood sausage, spiced saffron emulsion, sea beans, and fried vermicelli; pan-roasted duck breast with sour cherry marmalade, braised radicchio, coriander, and pistachio pesto; and Colorado lamb with shepherd’s pie, black truffle, forest mushrooms, and natural jus. For reservations call 609-584-7800.

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COOKING CLASS BRIDAL SHOWER
If you’re looking for a different way to celebrate an upcoming wedding, Bacio Italian Cuisine, 2801 Route 130 North, Cinnaminson, is offering a cooking class bridal shower that includes a demonstration of two recipes and a three-course lunch. For more information call 856-303-9100.

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VEGGIN’ OUT DINNERS
On May 19 and 20, a $30 four-course “Veggin’ Out” dinner will be held at the following restaurants: Andreotti’s, Cherry Hill (856-795-2233); Blackbird, Collingswood (856-854-3444); Blueplate, Mullica Hill (856-478-2112); Mirabella Cafe, Cherry Hill (856-354-1888); and Tortilla Press, Collingswood (856-869-3345). To view menus go to www.sjculinaryevents.com.

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COOKING FOR KIDS CHARITY EVENT
If you ever can’t decide where to dine, check out the Food Events page on Table Hopping With Rosie and consider supporting some of the charitable events that take place in NJ. You’ll have the opportunity to try the cuisine of numerous restaurants, taste wines, meet interesting people, and do an act of kindness. We recently attended the event Cooking For Kids: Gourmet Fare From Everywhere at the Venetian in Garfield, to benefit St. Joseph’s Children’s Hospital in Paterson, which provides health care to children with cancer and blood disorders. A few of the 26 participating restaurants were Bar Cara, Bistro 18, Claremont Tavern, Esty Street, Fascino, Ho-Ho-Kus Inn, Il Capriccio, Lalezar Turkish Cuisine, Restaurant Equus, Restaurant Latour at Crystal Springs, Restaurant Passionné, and the Venetian. Mingling with the crowd were chefs Lidia Bastianich (restaurant owner, author, and TV star), Scott Cutaneo (Restaurant Equus and Claremont Tavern, Bernardsville), Michael Carrino (Restaurant Passionné, Montclair, and winner on Food Network’s Chopped), Ryan DePersio (Fascino, Montclair, and Bar Cara, Bloomfield), and John Benjamin (Restaurant Latour at Crystal Springs, Hamburg).

Upcoming events on Table Hopping With Rosie’s Food Events page include:

5/14: A Grand Tasting & Silent Auction hosted by Joe Canal’s Discount Liquor Outlet will be held at the Hyatt Regency Hotel, 2 Albany St, New Brunswick, to benefit Parent Project Muscular Dystrophy and Duchenne Muscular Dystrophy. The event will feature more 300 wines, beers, and spirits and a full buffet. 7 to 11 PM; $89. Tickets can be purchased online at www.parentprojectmd.org/pour. Cash and checks are also accepted at the Joe Canal’s Discount Liquor Outlet location at 489 Rt 1 S, Iselin (732-726-0077).

6/28: Chef's Night will be held at the Palace at Somerset Park, 333 Davidson Ave, Somerset, to benefit Elijah’s Promise Culinary School. 6 to 9 PM; $130. For tickets call 732-545-9002 ext 126.

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DINING DEALS
On Sundays from 5 to 6:30 PM, dine at Izakaya, SeaBlue, or Wolfgang Puck, all located at the Borgata Hotel Casino & Spa, 1 Borgata Way, Atlantic City, and enjoy a prix-fixe menu for $39. For reservations at any of these restaurants call 609-317-1000.

Mondays through Fridays from 4 to 7 PM, Rosa Mexicano, Riverside Square, 390 Hackensack Avenue, Hackensack, celebrates happy hour in the bar area with half-price cocktails and specific bar menu items. For more information call 201-489-9100.

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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to rosie@njmonthly.com.