Events Celebrate a Winery; Spring; and Easter

Matchbook Wine Dinner: Spuntino Wine Bar & Italian Tapas, 70 Kingsland Road, Clifton Commons in Clifton, will host a dinner with Matchbook Wine Company starting at 7 pm on Thursday, March 23. Executive chef Josh Bernstein will offer a five-course tasting menu that will be paired with wines from the family-owned California winery. The menu:

Tilefish Crudo – Roasted garlic, chili pepper oil, micro greens. Paired with 2014 Mossback Russian River Valley Chardonnay

Campanelle – Shrimp, braised fennel, preserved lemon. Paired with 2014 Arsonist Chardonnay

Duck Confit– Herbed farro “risotto,” black currant gastrique. Paired with 2014 Mossback Russian River Pinot Noir

Osso Bucco – Truffle turnip puree, porcini demi, sage gremolata. Paired with 2013 Arsonist Red Blend

Chocolate Raspberry Tart – Raspberry sauce, powdered sugar. Paired with 2013 Mossback Chalk Hill Cabernet Sauvignon

Tickets for the Matchbook Wine Dinner are $75 per person. For reservations and payment call 973-661-2435 or visit

Spring Farm to Table Dinner: Blue Morel Restaurant and Wine Bar, 2 Whippany Road in Morristown, will host a four-course wine-and-food dinner starting at 7 pm on Friday, March 31. Sam Roe of Terlato Wines will present five wines during the course of dinner, including Chapoutier Chateauneuf de Pape, Le Bernardine; Gaja Ca’Marcanda Magari, and David Bruce Chardonnay, Russian River. The price per person, not including tax and tip, is $99. Seating is limited and reservations are required by Tuesday, March 28.

Also coming at Blue Morel: a three-course Easter menu to be served from noon to 9 p.m. on Sunday, April 16. Prices are $59 per adult and $29 per child. In addition, there will be an Easter breakfast buffet from 6:30 to 10 am at $23 per person. Reservations for all events can be made by calling 973-451-2619.

Easter on the Boardwalk: Avenue, 23 Ocean Avenue in Long Branch, is offering several options for Easter Sunday dining on April 16. Executive chef Josh Sauer plans to showcase height-of-spring ingredients, including ramps, lamb and fava beans – as well as an Easter special cocktail of carrot juice and gin.

Easter Brunch will be served from 10am to 4pm at $37 per person. Easter Dinner will be served from 4 to 7 pm at $40 a person.  A children’s menu will be served at both brunch and dinner at $12 per child. For reservations, call 732-759-2900. Information,

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