Restaurant News

This week Rosie tells us about the Ultimate Chef Bergen County contest at Chef Central in Paramus, Fin in Montclair, Salt Creek Grille in Rumson, and much more news about NJ restaurants.

ULTIMATE CHEF BERGEN COUNTY
On January 14, round one of the Ultimate Chef Bergen County competition will be held at Chef Central, 240 Route 17 North, Paramus, with Laurie Cera of 5 Seasons Bistro in Ridgewood going against Joe Macri of Elan Catering. On January 21, round two will feature Ninamarie Bojekian of Ooh La La Catering against Chris Holland of Session Bistro in Maywood. On January 28, the winners of the first two rounds will compete. The winner of that round will face off on February 18 against the 2011 Ultimate Chef, Justin Pehowic, sous chef at Chakra in Paramus. The event is patterned after television chef competitions, with a one-hour cook-off featuring a mystery ingredient. The judges will be Susan Sherrill, food editor of The Record; Thomas Griffiths, senior executive chef and director of the Campbell’s Culinary Institute; and me. For more information, call 201-576-0100.

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FIN RAW BAR & KITCHEN, MONTCLAIR
We walked up a dock into Fin, 183 Glenridge Avenue, Montclair, and were immediately transported into a maritime restaurant. Wood walls, exposed beams, burlap lights reminding us of fishing nets, and a display of fish on ice by the open kitchen all created a “we’re ready for seafood” mood. Pick the fish you want for dinner, and it will be marinated with extra-virgin olive oil, lemon, and capers and then wood grilled. Or opt for a creative rendition such as lobster roll sliders; lobster and shrimp served Shanghai style with a ginger curry sauce and crispy spinach; seven-spice tuna with soba noodles; monkfish osso buco wrapped in speck; or honey- and balsamic-glazed cod. But it’s not all fish here. Meat lovers can opt for filet mignon, steak frites, pork chop, short rib ragù with pappardelle, or orecchiette with crumbled sausage, white beans, and escarole. Vegetarians can create a meal with à la carte add-ons that include vegetables and starches. The menu also states: “Fin Raw Bar & Kitchen is sensitive to the environment and practices the use of sustainable, farm-raised, and local fresh seafood, paired with using trans fat free cooking oils.” For reservations, call 973-744-0068; BYO.



Lobster roll sliders.
Photo courtesy of Lowell Saferstein.

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SALT CREEK GRILLE, RUMSON
Salt Creek Grille, 4 Bingham Avenue, Rumson, has new menu options featuring custom-made recipes with lighter ingredients and an emphasis on local farms and all-natural products. All the 100 percent natural Black Angus beef on the menu is now from Creekstone Farms; it has no antibiotics, hormones, or growth-promoting drugs and is USDA certified, source verified, and raised with humane animal-handling practices. Some of the new dishes are slow-roasted pulled pork sandwich; spaghetti squash and ricotta ravioli; mesquite-grilled Bell and Evans organic chicken breast topped with roasted tomatillo sauce; coffee-encrusted New York steak with Valley Shepherd Creamery blue cheese; and spiced-dusted grilled tofu with quinoa salad, kale, wine-soaked golden raisins, almonds, Parmesan, red seedless grapes, and basil oil. For reservations, call 732-933-9272.

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RUSSIAN VODKA DINNER
On January 21, a White Hot: Russian Vodka dinner, which will include caviar and a five-course tasting menu of Russian cuisine paired with vodkas and wines, will be held at Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Road, Hamilton. Dancing and cocktails will be featured in the pavilion until midnight. Service begins at 5:15 PM. Call 609-584-7800 for pricing and reservations.

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MEHNDI, MORRISTOWN, AT BEARD HOUSE, NYC
On January 26, Chef Uttam Singh Rawat from Mehndi, Morristown, will be at the James Beard House, 167 West 12th Street, NYC. The following Art of Indian Cuisine menu will be presented.
Hors d’oeuvres: pickled potato croquettes with vermicelli; fermented rice–lentil pancakes with coconut chutney; pan-roasted Bengali shrimp with East Indian spices; chickpea flour–curd crêpes with sesame seeds and mustard oil
(Champagne Nicolas Feuillatte Brut NV)

Yogurt and garam masala–marinated tandoori salmon with mango chutney–filled yogurt cake and paneer cheese–wrapped vegetables
(2009 Rodney Strong Estate Vineyards Chalk Hill Chardonnay)

Murgh Mulligatawny shorbha (lentil–rice pepper soup with chicken and lentil crisps)
(2008 Joh. Jos. Prüm Kabinett Riesling)

Tandoori lamb chops
(2007 St. Clement Vineyards Oroppas)

The Thali Plate (assorted dishes, including lobster lababdar with onions, tomatoes, and caraway seeds; murgh gungura chicken with sorrel leaves and cashew gravy; bhey kofta lotus root–mustard seed patty; jeera pullao cumin basmati rice; dal makhani lentil stew; and rosemary naan)
(2008 Bodega Norton Privada)

Rasmalai (homemade cheese with cardamom, sweetened milk, and pistachio dust)
(Alchemia Wild Cherry–Infused Polish Vodka and Alchemia Ginger-Infused Polish Vodka)

Mithai (assorted Indian petits fours)
(Masala Chai)

A henna station will be available after dessert. 7 PM; $170, James Beard Foundation members $130. Call 212-627-2308 for reservations.

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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.