WILD GAME DINNER PRESENTED BY FOSSIL FARMS
On November 3, a Wild About Game dinner present by New Jersey-based Fossil Farms will be held at the James Beard House, 167 West 12th St, New York. The dinner will be duck, rabbit, elk, venison, ostrich, and more, prepared by the following chefs: Michael Carrino, Pig & Prince Restaurant & Gastrolounge, Montclair; David Ciminelli, Jr., AuRants, Duryea, PA; Ben Del Coro, Fossil Farms, Boonton; Brandon Kida, Clement at the Peninsula New York, NYC; Preston Madson, Freemans, NYC; Craig Wallen, ‘Cesca, NYC; Florian Wehrli, Triomphe at the Iroquois New York, NYC; and pastry chef John Sauchelli, Maritime Parc, Jersey City. 7 PM; $170; members $130. Reservations: 212-627-2308.
JERSEY SHORE RESTAURANT WEEK
Jersey Shore Restaurant Week will be held November 6 to 16 with three-course meals (appetizer, entree and dessert) for either $20.14 or $30.14 being offered at participating restaurants. List can be found at the event website.
Other special events include:
On November 6, a classic cocktails, hors d’oeuvres and dancing will be held at the Breakers Hotel, Spring Lake. 6:30 to 9: PM; $45.
On November 9, The Great Jersey Shore Martini Contest with martinis, appetizers and live music will be featured as bartenders compete for the “Best Martini at the Shore” at The Mill, Spring Lake Heights. 1 to 4 PM; $35.
On November 12, Eat, Drink, Indulge: Bourbon, will feature a sampling of bourbon, a buffet and music at the Langosta Lounge, Asbury Park. 7 to 9 PM; $30.
On November 16, Vic Rallo, Host of PBS’ Eat, Drink, Italy and Owner of Undici in Rumson and Birravino in Red Bank will host Wine, Cheeses and Pastas from Italy at Undici, Red Bank. Noon to 4 PM; $45.
Tickets and information at the event website.
FRICASSEE, MONTCLAIR
Chef/owner Mark Papera has announced that he is serving the following new Plats du Jour menu: Sunday, poulet roti; Monday, bistro burger; Tuesday, coq au vin; Wednesday, gibier (wild game); Thursday, cote de boeuf; Friday, pot au feu; and Saturday, boeuf bourguignon. Lunch is also offered Monday through Friday, where diners can either opt for dinner menu items or lighter fare such as soups and sandwiches. Cassoulet with duck confit, white beans, mixed sausages, braised meats and tomato confit and well as a Mediterranean seafood stew are offered everyday. Reservations: 973-744-2191; BYO.
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