Blue Morel Restaurant and Wine Bar, Westin Hotel, 2 Whippany Road, Morristown is extending their outreach program through all of 2016. For every soup sold this year, the restaurant will donate $1 to the Community Soup Kitchen and Outreach Center of Morristown, an organization that provides nutritious meals free of charge.
Blue Morel is open daily for breakfast, lunch and dinner and a buffet brunch is served on Sundays. The Wine Bar offers more than 70 wines by the glass and is available for receptions for up to 25 people. For private dining, the restaurant has a Wine Room, which seats up to 18 guests. For larger events elegant rooms are available to accommodate up to 400 guests. Reservations: 973-451-2619.
CHEF ALAN HECKMAN UNVEILS MONTH-LONG COLLABORATION MENU WITH DAD’S HAT RYE
Throughout the month of May, executive chef Alan Heckman of The Stockton Inn, 1 Main Street, Stockton, will partner with Dad’s Hat® Pennsylvania Rye Distillery by offering a five-course whiskey dinner. “The flavor components in the rye pair perfectly with our colonial-inspired menu,” said Heckman. “Not only are small whiskey cocktails paired with each course, I’ve incorporated the spirits into the production of all of the dishes in a variety of ways.” $75 plus tax and gratuity or $100 with whiskey cocktail pairings. The Stockton Inn’s seasonal a la carte menu will also be available Wednesdays through Saturdays from 5 to 9 PM and Sundays 3 to 8 PM. Reservations: 609-397-1250.
Denis Viera is the executive chef at Mr Crabby’s Seafood House and Sports Bar, 399 Route 10 East, Randolph (973-343-7688). Viera is a self-taught chef with 30 years of experience, who began his career at the Fulton Fish market and went on to work at some NY restaurants including Sweets, Sloppy Louies, The 21 Club and, in NJ, Perona Farms. He has won numerous awards including the Gold Plate Award, Best Catering Facility by NJRA and several Battle of the Chef competitions.
Chef Adam Weiss, posted the following information on his Facebook page: “I have some sad news to report today: I am no longer the executive chef at due south broad bistro in Ridgewood. There has been a disagreement between me and the ownership over culinary visions as well as some other management and financial issues. Thank you all for your continued support and love. I will keep you all posted on my culinary endeavors. Thanks a latte and ciao for now.”
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