LAUREN HIRSCHBERG
Lauren Hirschberg is the executive chef/co-owner of Turtle + The Wolf, which has opened at 622 Valley Road, Upper Montclair (973-783-9800); BYO. Co-owner is Matt Trevenen. Hirschberg received a degree from Syracuse University in hospitality and food service management and studied at the French Culinary Institute’s Culinary Arts program to learn classic cooking techniques. In 2003, Hirschberg went to work for Tom Colicchio at Craft restaurant, and was promoted in 2012 to executive chef. In 2014, he was again promoted to director of culinary operations for Craft restaurants.
ANTHONY BUCCO PRESENTING GAME DINNER AT CRYSTAL SPRINGS
On Thursday, November 12, executive chef Anthony Bucco will present a five-course game dinner at Restaurant Latour, Crystal Springs, 1 Wild Turkey Way, Hamburg, which will include game ingredients such as wood duck, wild hare and venison. Resort mixologist Stephen Thomas and sommelier Susanne Lerescu will pair the menu with two cocktails, a pair of Rhone wines from the 2000 vintage, and a bière de Champagnea (Belgian Triple Ale aged in Champagne, France). 6:30 PM; $185, plus tax and gratuity. Reservations: 844-207-3203.
CEDAR GROVE FIRE DEPARTMENT CHILI COOKOFF WITH CHEF AMANDA FREITAG
On Saturday, November 21, the Cedar Grove Fire Department Chili Cookoff will be held at the Macedonian Church, 1050 Pompton Avenue, Cedar Grove. Food Network’s Chopped judge Amanda Freitag will be in attendance, along with master of ceremony Todd Pettengill from WPLJ’s Todd & Jayde. All proceeds will benefit Bill “No Fear” Fearon. 5 to 9 PM; $35. Tickets at this website.
ROB AZZOLLINI
Rob Azzollini is the new chef at HearthStone Grill, 306 Gatzmer Avenue, Jamesburg (732-605-1800).
JOE BENINATO
Joe Beninato (formerly of Ursino) has joined the staff at Greene Hook Bar + Kitchen, 70 Greene Street, Jersey City (201-360-3276). A J Capella, previous chef de cuisine, is now at the Pluckemin Inn.
BRYAN EMPEROR
Bryan Emperor is the consulting chef at Cranetown, a Chinese restaurant at 44 S Park Street, Montclair (973-337-8722); BYO.
DOMINIQUE FILONI and JOSH SAUER
Dominique Filoni, previously from Avenue in Long Branch is the Executive Chef at Citricos in the Grand Floridian at Disney in Orlando. Longtime chef de cuisine Josh Sauer now leads the culinary staff. Having spent more than 8 years at Avenue, Sauer is well-versed in the preparation of the restaurant’s traditional French fare, as well as its more experimental dishes. He’s excited to have the opportunity to get creative and add his own signature touches to the menu, seen in new fall entrées such as Fish and Chips (with Kane IPA batter and harissa Tartar sauce) and Slow-Cooked Baby Back Ribs (now on the Avenue Bar menu). He is currently working on seasonal menu updates to reflect the autumnal bounty found locally in the Garden State.”
JEAN GIUNTA
Jean Giunta, formerly of Andiamo in Lambertville and Za in Pennington, is the executive chef at Café Cicchetti, 19 Stangl Road, Flemington (908-824-7575); BYO.
CRAWFORD KOENIGER
Owner Jim Nawn of Agricola in Princeton has confirmed that Crawford Koeniger is no longer executive chef at the restaurant. Koeniger originally joined Agricola in January of 2015 as sous chef and was promoted to executive chef in April 2015, when executive chef Josh Thomsen left to become executive chef of the Eau Palm Beach Resort & Spa in Manalapan, Florida. Before coming to Agricola Koeniger was executive chef at Washington House in Basking Ridge.
PAUL SCHEFFLER
The Park Steakhouse, 151 Kinderkamack Road, Park Ridge (201-930-1300), has welcomed back chef Paul Scheffler as the executive chef who will work with chef/owner John A Halligan. Chef Scheffler was the opening chef in 2011 at Park West Tavern in Ridgewood, where he remained at the helm until 2013. From there, he was executive chef of the historic OAK Long Bar and Kitchen in Boston. Previously, he has worked at Tribeca Grill, The Mark Hotel, and Sarabeth’s.
CHANGES AT ORAMA IN EDGEWATER
Dongmin Lyu and Nazario Anselmo are the new chefs at Orama, 595 River Road, Edgewater (201-945-2020). They have replaced John Piliouras, who was the opening executive chef.
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].