How-To Make a Middle Eastern Lamb Dinner

Chef Rachel Nichols will instruct a course on how to make a perfect Passover or Easter meal.

On Saturday, March 28, learn how to impress your guests with a Middle Eastern lamb dinner. Chef/instructor Rachel Nichols will teach a hands-on cooking class at Heirloom Kitchen, 3853 Rt 516, Old Bridge. Participants will learn about spices, herbs, and other staples used in Middle Eastern cooking. Dinner will consist of fried cauliflower with capers and chili, stuffed grape leaves, harissa roasted lamb, eggplant cappinata, le’kama carrot salad, homemade matzah, and flourless chocolate cake. 6 PM; $100. Reservations: 732-727-9444.

DINE IN THE KITCHEN WITH CHEF CHRIS BRANDL
Groups up to 20 now have the opportunity to experience a four-course dinner with chef Chris Brandl in the kitchen of his restaurant at 703 Belmar Plaza in Belmar. Prices start at $75, plus tax and tip. This is a perfect setting for a friends’ get together, birthday celebration or party. Chef Brandl also offers a three-course, prix-fixe menu Tuesday through Thursday for $35. Reservations: 732-280-7501; BYO.

SAM BYRNE
Executive chef Sam Byrne of Cross & Orange, 508 Cookman Avenue, Asbury Park, is offering a three-course prix-fixe menu Tuesday through Friday, from 5 to 7 PM for $33. Menu choices include butternut and Gorgonzola risotto; grilled Caesar; steak frites; Skuna Bay salmon; and lemon tart. Reservations: 732-361-5502.

EXECUTIVE CHEF MIKE D’ENNERY
Mike d’ Ennery—previously executive chef at Lago, formerly known as Sir John’s in North Brunswick and Trinity in Keyport—is the new executive chef at Remington’s, 142 Main Street, Manasquan (732-449-3642).

Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].

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