EXECUTIVE CHEF THOMAS CISZAK AT THE BEARD HOUSE, NYC
On November 17, an East Coast Flavors and West Coast Boutique Wines dinner created by executive chef Thomas Ciszak from Copeland, Westin Governor Morris, Morristown, will be held at the Beard House, 167 West 12th Street, New York City. The following menu will be presented.
Hors d’oeuvres: braised radicchio with white anchovies; celery root and truffle tarts; foie gras mousse with quince and Sauternes gelée; blue-crab cakes with mustard seed sauce; profiteroles with salmon tartare and lemon confit; butternut squash soup with cured day-boat scallops (2006 Tin Knocker Sauvignon Blanc)
Tuscan-olive-oil-poached lobster with potatoes and green olive tapenade
(2007 Tin Knocker Viognier)
Foie gras and Hawaiian tuna with quince, lentils, and pumpkin seeds
(2006 Larkin Cabernet Franc)
Licorice-glazed pork belly with red beets and celery root
(2005 and 2006 Jack Larkin Merlot)
Pistachio-crusted buffalo tenderloin with spiced pumpkin and mocha jus
(2006 Jack Larkin Cabernet Sauvignon)
Goat cheese cheesecake with Cabernet-poached pears and hazelnuts
(Copeland Rumtopf Cocktail)
Chocolate treats
7 PM; $200; James Beard Foundation members $150. For reservations call 212-627-2308.
Executive chef Thomas Ciszak from Copeland, Morristown.
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MEET THE MARQUIS DE LAFAYETTE
On November 6, meet the Marquis de Lafayette as played by Ben Goldman of the American Historical Theatre, Philadelphia, at a five-course Revolutionary Affair Dinner that will be held at the Grain House Restaurant at the Olde Mill Inn, 225 North Maple Avenue, Basking Ridge. 6:30 to 9:30 PM; $65 including soft drinks, beer, and wine, plus tax and 20 percent gratuity. For reservations call 908-221-1150.
The Marquis de Lafayette played by Ben Goldman.
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CHEF INVITATIONAL DINNER
On November 5, a five-course dinner paired with wines, the James Beard Chef Invitational, will be held at Pleasantdale Chateau, 757 Eagle Rock Avenue, West Orange, to benefit the James Beard Foundation. The participating chefs are: Roberto Donna (1996 Beard Award Winner), Bebo Trattoria, Arlington, VA, and Galileo, Washington, D.C.; Spike Mendelsohn (from Bravo’s Top Chef), Good Stuff Eatery, Washington, D.C.; Adam Siegel (2008 Beard Award Winner), Bartolotta’s Lake Park Bistro, Milwaukee, WI; Colette Peters (Société Culinaire Philanthropique Grand Prix de Paris Award Winner), Colette’s Cakes, New York City; and Robert Albers, host chef, of Pleasantdale Chateau. The New Jersey chefs preparing the reception stations are Andre deWaal, of Andre’s Restaurant and Wine Boutique, Newton, and Robert Sickles, of Sickles Market, Little Silver. 6:30 PM; $150. For more information and reservations call 800-626-8097.
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DAY OF THE DEAD CELEBRATIONS AT ROSA MEXICANO
October 29 through November 16, Rosa Mexicano, Shops at Riverside, 390 Hackensack Avenue, Hackensack, will be celebrating the Mexican holiday the Day of the Dead. Festival highlights include a variety of Day of the Dead specials, such as cream of roasted butternut squash soup with roasted-garlic-chipotle croutons; yellow mole tamales with simple greens and pomegranate vinaigrette; blue-corn-crusted scallops with mashed chayote and Yukon gold potatoes, sautéed nopales and green mole; roasted lollipop pork chop with coloradito mole, minted white rice, and sweet plantains; and fresh black fig and candied pecan tart with vanilla mole swirl ice cream.
On November 5, Rosa Mexicano will present a five-course tasting dinner with wine and beverage pairings, which will include everything from guacamole and yellow mole tamales to vanilla mole swirl ice cream. 6:30 PM; $55 plus tax and gratuity. And on November 8, amarillo, verde, and coloradito moles will be taught in a cooking demonstration and luncheon with executive chef Joseph Preziosi; 10 AM; $35.
For dinner reservations or to attend any of the events call Marsden Ricketts at 201-489-9100.
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NEW FALL MENU AT THE BROTHERS MOON, HOPEWELL
Some items from chef/owner Will Mooney’s new fall menu at the Brothers Moon, 7 West Broad Street, Hopewell, are: roasted kabocha squash soup with sage and brown butter; mixed greens with roasted pumpkin seeds, sweet dried cherries, Muscat vinaigrette, and shaved manchego; grilled beef tenderloin with Stilton-infused butternut squash and potato gratin; sautéed salmon with roasted beets, sautéed greens, and creamy mashed potatoes, accented by horseradish-bacon broth; and pumpkin and curry risotto with Swiss chard. For reservations call 609-333-1330; BYO.
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WANT WINE?
WINE GOURMET PACKAGE
Thursdays through Sundays through December 11, a Wine Gourmet package is being offered at Restaurant Latour, Crystal Springs Resort, 1 Wild Turkey Way, Hardyston, which includes: accommodations at Grand Cascades Lodge; a seven-course wine pairing dinner at Restaurant Latour; a tour of the 54,000-plus-bottle wine cellar; a winery tour, tasting, and bottle of wine from Warwick Valley Winery; and unlimited access to Crystal Springs’ Minerals Sports Club and new Biosphere complex. For more information call 973-827-5996. For dinner reservations call 973-827-0548 (booking this package does not guarantee a dinner slot, so be sure to make your dinner reservation first).
HARVEST WINE FESTIVAL
On November 14, more than 80 wines, along with light hors d’oeuvres, will be available for tasting at the Harvest Wine Festival at the Hilton Short Hills, 41 John F. Kennedy Parkway, Short Hills. Two wine classes, at 7:15 and 8:15 PM, will be conducted in a special tasting area. The class is an additional $20 per person, and reservations must be made during the ticket purchase. 7 to 10 PM; $82.50. For reservations call 212-206-3359.
JORDAN WINE DINNER
On November 5, a five-course Jordan Wine dinner will be held at Legal Sea Foods, Mall at Short Hills, 1200 Morris Turnpike, Short Hills. The following menu will be presented.
Seared sea scallops, roasted sunchokes, crispy pancetta, tarragon vinaigrette
(“J” Cuvee 20, Brut NV, Russian River Valley)
Walnut-crusted goat cheese salad with Maine lobster, yellow baby beets, wild arugula, honey sherry vinaigrette
(2006 Jordan Chardonnay, Russian River Valley)
Spicy yellowfin tuna meatballs with lobster mushrooms, Tuscan kale, roasted shallot, demi-glace
(2006 Jordan Pinot Noir, Russian River Valley)
Porcini-dusted center-cut swordfish with spiced pumpkin risotto, beurre blanc
(2003 Jordan Cabernet Sauvignon, Alexander Valley)
Roasted Bartlett pear and almond tart with caramel ice cream
(“J” Pear Liqueur)
6:30 to 9 PM; $95 plus tax and gratuity. For reservations call 973-467-0089.
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INVESTMENT ADVICE!
Get an extra 20 percent at restaurant.mc, 57 Main Street, Millburn, as $20 will be added to each $100 gift card through January 31. For more information and dinner reservations call 973-921-0888.
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ELIJAH’S PROMISE COOKING CLASS
On November 3, an Old-Fashioned Southern Thanksgiving Dinner demonstration class will be taught by executive chef Willie Stafford of Delta’s, New Brunswick, at Elijah’s Promise, 211 Livingston Avenue, New Brunswick. The class will raise money for Elijah’s Promise, a multiservice agency that helps to life people out of poverty. On the menu are bourbon-glazed turkey, succulent sweet potatoes, Southern stuffing, and greens Southern style. 6 to 8:30 PM; $40. For reservations log on to www.elijahspromise.org or call Norna at 732-545-9002 ext 124.
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GO NEWARK RESTAURANT WEEK
From November 3 through 13, more than 30 restaurants will be participating in Go Newark Restaurant Week with special prix-fixe menus, offers, or discounts. For more information visit www.gonewarkrestaurantweek.com.
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GUY FAWKES NIGHT
On November 5, a Guy Fawkes Night celebration will be held at the Ship Inn, 61 Bridge Street, Milford. The event will include the “burning of the guy,” the “skirl of the pipes,” and a medieval banquet. Costumes are encouraged. 7 PM; $35. For more information and reservations call 908-995-0188.
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DINING DEALS
Rosie’s Wine Bar, 514 North Avenue, Garwood, has a happy hour from 4 to 6 PM Tuesdays through Fridays, with 50 percent off all glasses of wine and liquor, and drafts for $3. Phone: 908-518-WINE.
Megu Sushi, Village Walk Shopping Center, 1990 Route 70 East, Cherry Hill, is offering 20 percent off the hibachi grill menu every Wednesday through November 30. For reservations call 856-489-6228.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].