Rosie will be on vacation until mid-February—guest blogger Melody Kettle will post in her place.
Seated in the city’s historic Park Overlook building, the 4,000-square-foot restaurant will accommodate 110 diners, in both the main dining room (86 people) and bar tables (24 people); an additional 25 people can enjoy handmade libations at the bar. For more information about Cross & Orange, visit their website or Facebook page. To view a sample of chef Sam’s culinary creations, follow him on Instagram. For reservations, call (732) 361-5502 or make a reservation online at Open Table. 508 Cookman Ave. in Asbury Park.
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From Tragedy, Comes Charity: A Meal for Amiel
Toque-wearing students from the Frankford Middle School and chefs from all over Northern New Jersey filled the kitchen at Perona Farms on Sunday, prepping for the collaborative charity dinner, A Meal for Amiel. The event was a gastronomic thank you from the Wehrli family—Nova, Florian, and son Nolan—to the community that rallied to their side when the Wehrli’s tragically lost their older son, Amiel, in December 2013.
Organized by a team of volunteers that included friends, family, and industry professionals, A Meal for Amiel exceeded its charitable goals and raised over $45,000, which will fund the building of a learning greenhouse for the Frankford Township School. “We could not have had a better event,” said chef Florian Wehrli. “Amazing chefs, who aside from preparing their signature dishes, all share stories, tips and expertise with kids. “
A Meal for Amiel was no ordinary multi-course charity dinner. While adults enjoyed the meal in one dining room, the adjacent dining room was the kids room—complete with movie screen and Shirley Temples—where a competitive, multi-course dinner was served and prepared by four teams of kids, each with a team captain chef. At the end of the night, Team Ben (Del Coro) was crowned—with a golden toque—the winner. “Working with the kids was fantastic, they were very diligent workers willing to open their minds, hearts and palates to new ideas and flavors,” says Del Coro. “The kids were at the heart of a meal for Amiel so it was a true joy. “
The evening began with bites like rabbit confit on crispy polenta with pickled onions, and gnocchi/wild mushroom shooters from George Mandakas of Big Bang Kitchens. Bobolink Dairy served their stellar breads and cheeses, Dan Rothman of Whole Foods Market provided charcuterie, and Tim Shafer, “The Brew Chef,” and from the Milford Oyster House were shucked Cape May Salt Oysters.
Kirk Avondoglio of Perona Farms and Tim Shafer kicked off dinner with buffalo pheasant sausage with carrot slaw. Next, a winter greens salad from Bradley Boyle of Salt (and the newly opened Trout and Troll) and Florian Wehrl, featured wilted foraged mushrooms atop a maize cake with black-garlic schmear. Francesco Palmieri of the Orange Squirrel made a statement (!) with his baccala fritter and line-caught cod sticks served with a house tartare and malt vinegar. Eric LeVine from Morris Tap and Grill followed with a ravioli trio: wild mushroom ravioli with a truffled sauce, a pork ravioli with a pear-sage sauce, and a butternut squash ravioli topped with garlic chicken. Finally, the meat course, a tender roulade of lamb with annato, celery root, sweet potato and raisin gastrique, was prepared by Mike Carrino of Pig & Prince.
The evening wrapped up with a collaborative dessert from John Sauchelli of Maritime Parc, and Andre de Waal, of Dre’s. The adult dining room enjoyed a playful dessert called the Jersey State Fair, a funnel cake topped with salted-caramel semifreddo and caramel cotton candy, while the kids feasted on dark chocolate fudge brownie bites with passion fruit vanilla jelly and popcorn-pretzel crumble.
“The kids too were so excited,” Wehrli said, “they had a chance to experience food in a totally different way. Hopefully they will take away a little more respect for the food they eat every day, and for the people who grow, raise and prepare it for them.”
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Hudson Table Partners with Joseph Cuccia Catering
Hudson Table, an interactive cooking community that offers hands-on classes, demonstrations and one-dish workshops, has partnered with Joseph Cuccia Catering Inc. Cuccia, owners of the soon-to-open 17 Summer Restaurant in Lodi, will be the exclusive in-house caterer at Hudson Table. Together, Cuccia and Hudson Table plan to host chef’s tables, community events, and private special events. According to Jenna Cuccia, owner of Joseph Cuccia Catering, “Our gumption and innovation allows us to provide a personal experience that will feed your soul, excite your palate and leave you with something memorable. We look forward to celebrating with you.” (Stay tuned to CNBC’s Restaurant Start Up to see 17 Summer Restaurant.) Hudson Table is located at 1403 Clinton St, Hoboken.
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The Counter Custom Built Burgers Opens in New Brunswick
With over forty locations worldwide, including one in Clifton, The Counter® Custom Built Burgers has opened a second New Jersey location, this time in New Brunswick. In addition to offering over a million possible burger combinations, The Counter also serves a wide selection of bold signature burgers and burger bowls, flavorful side dishes, milkshakes, craft beers, and wine, all featuring quality ingredients. For more information about The Counter, please visit their website. Follow the team on Facebook, on Twitter, and on Instagram.The new restaurant occupies 2600 square feet and seats 96 guests. 341 George Street, New Brunswick.
Tuscan Table, opening soon at 28 Diamond Spring Rd, Denville, NJ 07834 · (862) 209-4295