SAY CHEESE, STRETCH, AND FOLD
We’re fond of lots of cheeses but have never made any ourselves. So when we saw that a Cheese 101 course was being offered at Viking Cooking School, 4 Sperry Road, Fairfield, we jumped at the chance to learn about curds and whey.
Upon arrival at the school, which is also a showroom for eye-catching Viking appliances, we were given Viking aprons, recipes, and handouts that explained everything about cheese, including how to evaluate, purchase, store, and eat. Everyone congregated around the freshly made marinated bocconcini and had some drinks.
Our teacher, Chef Adriana Pecunia, demonstrated how to make fresh mozzarella. Basically all you do is slice a half pound of mozzarella curd (available at Corrado’s, Paterson, or at your local Italian deli), pour enough boiling water over the curd to cover, let it stand about a minute, use two wooden spoons to gather the curd together in the center of the bowl, and then lift, stretch, fold, and shape. We made one ball of cheese and flattened another, layered it with fresh basil and prosciutto, and rolled it up. The fresh ricotta was also a no-brainer to create. It just took milk, heavy cream, lemon juice, and salt to produce the finest ricotta we’ve ever had. We were astonished by how tasty the freshly made warm mozzarella and ricotta were compared with store brands. After we produced these delights, we tasted eight other cheeses along with several wines. Everyone left the class very full and with a smile on his or her face.
Consider the many cooking and baking classes at Viking Cooking School, as we have been extremely pleased with the courses we’ve taken. The next Cheese 101 class is scheduled for November 5 from 6 to 9 PM. To register or to receive information about all of the classes log on to www.vikingcookingschool.com or call 973-244-1580.
Chef Adriana Pecunia from Viking Cooking School.
Photo courtesy of Lowell Saferstein.
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HEALTHY FOODS FROM MESIAH EVENT PLANNERS
When you need healthy foods, cookies, brownies, cakes, or gourmet toffees, Nicolette (Nicky) Mesiah, owner of Mesiah Event Planners and graduate of Peter Kump’s Cooking School, NYC, can meet your needs. This Montclair-based caterer says, “Being healthy, not skinny, is our mission.” MSG, cornstarch and flour thickeners, shortenings, and hydrogenated oils are not used in any of Mesiah’s culinary creations. “We also don’t believe in sacrificing calories and do not use chemicals, trans fats, or carcinogens in our food,” she adds. Don’t expect to find red meat in her entrées either, as turkey is used in her meatloaf, meatballs, kielbasa, chili, and Bolognese sauce. Other menu items, including chicken gumbo, soups, bottled sauces, dips, and salads, are made with the freshest ingredients and spices.
Miss Nicky is famous for her gourmet toffees, which contain butter, sugar, nuts, and flavoring—and no high-fructose corn syrup. These make a special gift, and it’s certainly not too early to think of the holidays. She also has traditional cakes with a variety of icings including real buttercream. Some of these are bourbon cake, rich chocolate cake with praline-caramel icing, red velvet cake, Southern chunky apple cake, and pound cakes that can be ordered as cupcakes, mini cupcakes, or nine-by-thirteen-inch sheet cakes. Gluten-free and sugar-free cookies are also available.
For more information call 973-744-1788. To view Mesiah Event Planners’ extensive menu log on to www.mesiaheventplanners.com.
Miss Nicky’s Gourmet Toffee.
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NEWS FROM THE PLUCKEMIN INN, BEDMINSTER
The four-course Friday Night Dinner Club will continue through November at the Pluckemin Inn, 359 Route 202/206 and Pluckemin Way, Bedminster. The evening begins with butler-passed hors d’oeuvres, with attendees choosing a themed cocktail or glass of champagne. Dinners include wine, and the following themes will be featured: 10/10, Regional American: New England; 10/24, GastroPub, with American Belgian-style craft beer; 11/7, Chocolate Dinner; and 11/21, Barcelona & Beyond. 7:30 PM; $100 plus tax and gratuity. Call 908-658-9292 for more information and reservations.
On October 14, a cooking class, Fall Market Feast From the Pluckemin Inn, will be taught by executive chef David Felton at Kings Cooking Studio, 450 Route 206, Bedminster. The following menu will be demonstrated: curried squash soup with homemade duck prosciutto; warm salad of spinach, bacon, and poached farm eggs; roasted Griggstown poussin with local root vegetables and cranberry sauce; and fall fruit cobbler with preserved strawberry. 6:30 to 9:30 PM; $65. To register call 973-463-6500.
The Pluckemin Inn.
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ART, DINNER, AND GETAWAY PACKAGES AT THE HELDRICH, NEW BRUNSWICK
The Geometric Abstraction in Mind exhibit by award-winning New Jersey artist Thomas Yezza has opened at the Heldrich Hotel, 10 Livingston Avenue, New Brunswick, and will continue through January. After viewing Yezza’s art, dine at Christopher’s Restaurant & Bar at the Heldrich, where a new chef, Darrin Clark, is manning the stoves. For dinner reservations call 732-214-2200.
If you want to do it all, see the art show and consider a romantic escape, a getaway with the girls (or guys), or a much-needed weekend break at the Heldrich, which is offering some enticing fall and winter leisure packages perfect for a “staycation.”
The Girlfriend’s Getaway Package, available Thursday through Sunday and starting at $342 per person (based on double occupancy), includes luxurious overnight guest accommodations, parking in the covered garage, a bountiful breakfast buffet, three spa treatments, and all taxes.
The Weekend Romance Package, available Friday and Saturday nights from $299.95 per couple, includes overnight guest accommodations, a split of champagne, a $150 gift certificate good for use at Christopher’s Restaurant & Bar or the Spa at the Heldrich, and all taxes.
The Weekend Bed & Breakfast Package, available Thursday through Sunday from $139 a night, includes luxurious overnight accommodations and a buffet breakfast for two at Christopher’s Restaurant & Bar.
The Living Large on Livingston Package, which starts at $300 a couple, includes two tickets to a show at the State Theatre, luxury overnight accommodations, and a $100 dinner credit for use at Christopher’s Restaurant & Bar. This package may not apply to all shows; patrons should call the State Theatre at 732-247-7200 ext. 536 for more information.
To learn more and to make reservations call 732-729-4670 or visit www.theheldrich.com.
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MAKE-A-WISH FUNDRAISER
On October 17, in honor of Morton’s 30th anniversary, participate in a wine tasting to benefit the Make-A-Wish Foundation that will be held at Morton’s the Steakhouse, Riverside Square Mall, 1 Riverside Square, Hackensack. All of the proceeds will be going to Make-A-Wish of New Jersey, which grants the wishes of children between the ages of two and a half and eighteen who have life-threatening medical conditions. Attendees will have a chance to bid for a 27-liter bottle of current vintage Charles Krug Cabernet (enough for 144 glasses of wine!) as well as a Morton’s in Your Home dinner for eight. The silent auction will extend through December, when winners will be announced. Anyone can visit Morton’s from mid-October through December to place a bid. 6 to 7:30 PM; $50. For reservations call 201-487-3614.
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NEW LINE OF CHOCOLATES
Chef Craig Shelton and master chocolatier Diane Pinder have joined together to produce a new line of premium artisanal chocolates. For more information on the chocolates or on Chef Shelton’s coffee, espresso, or biscotti products log on to www.chefscoffee.com or e-mail [email protected].
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WINE EVENTS
On October 10, sample more than 100 wines and feast on foods created by executive chef Giacomo Mistretta at the Second Annual Bacchanalia Wine Festival at Napa Valley Grille, Garden State Plaza, Paramus. 7 PM; $139, which includes a copy of Gary Vaynerchuk’s book, 101 Wines: Guaranteed to Inspire, Delight, and Bring Thunder to Your World. For reservations call 201-845-5555.
On October 11, sample and buy New Jersey wines at the Cape May Wine Festival at the Cape May-Lewes Ferry Terminal, Sandman Boulevard and Lincoln Drive, North Cape May. The event will also include live music, crafters, wine-related items to purchase, educational seminars, food, and a “kids’ zone.” Noon to 5 PM; $20. For more information and tickets call 609-884-5404.
From October 17 to 19, the Crystal Springs Wine Academy Weekend Package is being offered, which includes accommodations for two nights. On Friday there will be a welcome wine and cheese reception, a wine tasting and tour of the wine cellar, and a three-course wine pairing dinner. On Saturday there will be a continental breakfast, morning and afternoon wine education sessions, a tapas-style lunch with wine pairings, and a $50 wine credit for the three-course dinner. Sunday will feature brunch and a self-guided wine trail tour. For reservations call 973-827-5996.
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DINE FOR CHARITY
From October 3 to 5, in honor of Breast Cancer Awareness Month, the Grain House Restaurant, 225 North Maple Avenue, Basking Ridge, will be donating a percentage of its sales to fund breast cancer research.
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DINING DEALS
At dinner on Mondays, a half-price bottle of wine from the wine list is available at Metropolitan Cafe, 8 East Main Street, Freehold. For reservations call 732-780-9400.
During October, as part of the Around the World Wine Series at David Burke Fromagerie, 26 Ridge Road, Rumson, enjoy a wine from the Pacific Northwest at 50 percent off. For dinner reservations call 732-842-8088.
Wednesday is Pasta Night at the bar at Anton’s at the Swan, 43 South Main Street, Lambertville, which includes a salad and the choice of one of five pasta dishes for $15. For more information call 609-397-1960.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].