Restaurant News

Rosie's got the scoop on exciting new restaurant news...

We’ve been to Copeland, Westin Governor Morris Hotel, 2 Whippany Road, Morristown, many times for executive chef Thomas Ciszak’s appealing cuisine. We were also at his memorable dinner at the Beard House in NYC last year.

We’ve actually been eating Ciszak’s food for a long time, dating back to 1995, when he began wowing us at the Manor. So when we were invited to a recent press dinner at Copeland that was highlighting his Garden State menu plus some dishes that will appear on his fall menu, we accepted without hesitation. It didn’t hurt that pastry chef Michael Zebrowski had some treats planned for us as well.

The following menu was served:

SALMON TARTARE AMUSE

HEIRLOOM TOMATOES WITH WHITE TOMATO MOUSSE (SCHARFFENBERGER BRUT NV, MENDOCINO COUNTY, CA)
The presentation was gorgeous. We loved that the mousse was white but had a tomato taste, somewhat like a tomato whipped cream. The dish was drizzled with argan oil, a nutty oil from Morocco, and topped with a crispy basil leaf. The glass also held a tomato granité.

BARNEGAT LIGHT DAY-BOAT SCALLOP (2006 CHATEAU DE SANCERRE SANCERRE, FRANCE)
The scallop was topped with frizzled leeks and surrounded with Cape May oysters in a light sauce.

BLACK SEA BASS (2005 LANDMARK OVERLOOK CHARDONNAY, SONOMA COUNTY, CA)
This dish had many components to give it depth. Fried squid topped the fish, sautéed squid was in the company of sea beans and bell pepper foam, and squid ink dots completed the landscape.

BACON-WRAPPED GRIGGSTOWN QUAIL (2004 MARIMAR ESTATE DON MIGUEL VINEYARD PINOT NOIR, RUSSIAN RIVER VALLEY, CA)
A version of this dish will be on the fall menu. The quail was deboned, which made it very easy to eat. Grapes, croutons, and truffles decorated the plate, and a sauce made from beets, quail jus, puréed quince, and balsamic vinegar made for an excellent finish.

PISTACHIO-CRUSTED BUFFALO FILET MIGNON (2005 COSENTINO “THE ZIN” ZINFANDEL, LODI, CA)
We’ve had buffalo in NJ and we’ve had it out west on a ranch, but we’ve never tasted a better piece of buffalo than this sous-vide meat, which was served medium rare with butternut squash and mocha sauce. Ciszak presented the squash in two ways, puréed and in a rectangular slice. Scrumptious. A version of this dish will be on the fall Garden State tasting menu.

PEACHES & CREAM (2006 ALOIS KRACHER CUVÉE AUSLESE, AUSTRIA)
Toasted almond ice cream, Jersey peaches, and cream. Does it get any better than that?

QUARK SOUFFLÉ WITH LOCAL STRAWBERRIES (2006 CASCINETTA VIETTI MOSCATO D’ASTI, ITALY)
“What’s quark?” I said. I love being introduced to a food item I’ve never heard of. Turns out it’s a German cow’s milk cheese, soft, white, unaged, and with a slightly tangy taste. An almost perfect ending to an outstanding dinner. The perfect ending was the homemade chocolates. One was a truffle with rum, and the other was milk chocolate with nuts and dried fruit.

Chef Ciszak and pastry chef Zebrowski will be serving the summer tasting menu until mid-September, and the fall menu will be introduced on September 20. For lunch or dinner reservations call 973-451-2619.

 


Scallop with frizzled leeks from Copeland, Morristown. Photo courtesy of Lowell Saferstein.

Peach “carpaccio” with duck confit from the Frog and the PeachFESTIVAL OF PEACHES AT THE FROG AND THE PEACH

You have a few more weeks to indulge in the Festival of Peaches tasting menu at the Frog and the Peach, 29 Dennis Street, New Brunswick.

Depending on availability, items offered by executive chef Bruce Lefebvre may be: local fluke sashimi with pickled peach, rice pearls, and red chili; peach “carpaccio” with crispy duck confit, Prosecco vinaigrette, and spiced almonds; potato and farmer’s cheese pierogies with caramelized onion and peach butter; grilled Griggstown poussin with ginger and a peach chutney; aged Dutch Gouda with warm brioche and peach caramel; and a trio of peach-inspired “Popsicles.” $64; $115 with paired wines.

For reservations call 732-846-3216.

Peach “carpaccio” with duck confit from the Frog and the Peach.

***************

WINE ACADEMY WEEKEND

If you love wine and you’re looking to plan a getaway that’s easy on the gas tank, consider the Wine Academy weekend package from September 12 through 14 at Restaurant Latour, Crystal Springs Resort, Hamburg. The offer includes studio or one-bedroom accommodations for two nights. On Friday there’s a welcome reception with wine and cheese, a wine tasting, a tour of the wine cellar, and a three-course wine pairing dinner. Saturday features a continental breakfast, morning and afternoon wine education sessions, a tapas-style lunch with wine pairings, a $50 wine credit, and a three-course dinner at which guests will make the wine selections. After brunch on Sunday, you can take a self-guided wine trail tour. For more information call 973-827-5996.

***************

JERSEY FARM & FOOD OPEN HOUSE

On September 6, the Third Annual Northwest Jersey Farm & Food Open ouse will take place on a dozen farms throughout the state. Educational tours will be offered, and attendees can meet the farmers and learn about the realities of farming. 10:30 AM to 3:30 PM; $10; children $5. A cookout featuring food from the participating farms will be held at Donaldson Farms, Hackettstown, from 5 to 8 PM; $30; children $10. Visit www.slowfoodnnj.org or www.buyfreshnwj.org for more information and to purchase tickets.

***********
ADULT & CHILD ETIQUETTE DINING CLASS

On September 16, an Adult & Child Etiquette dining class for children ages eight and up will be taught by Maureen Wild at Classic Thyme Cooking School, 710 South Avenue West, Westfield. The class will teach proper table behavior during a four-course meal. 7 to 9:30 PM; $99. For more information and to enroll call 908-232-5445.

********

OLD-FASHIONED GRAPE STOMPING

On September 7, get your feet in shape at the Harvest Festival & Craft Show that will be held at Renault Winery Resort & Golf, 72 North Bremen Avenue, Egg Harbor City. Attendees can supply foot power for the grape stomping and then take home a bottle that holds the products of their labor. Renault chefs will feature Jersey fresh seafood, and more than 50 crafters will be selling their creations. Brunch will be available before the festival. Noon to 4 PM; free admission and parking. For more information call 609-965-2111.

*********

DINING DEALS

Da Filippo’s, 132 East Main Street, Somerville, offers a six-course prix-fixe tasting menu Mondays through Thursdays for $57.50 plus tax and 18 percent gratuity. Call 908-218-0110 for reservations; BYO.

The Yankee Doodle Tap Room at the Nassau Inn, 10 Palmer Square, Princeton, offers a $20 three-course prix-fixe dinner with choices Mondays through Thursdays. For reservations call 609-921-7500.

Wine-and-dine Wednesdays are featured at the Union Station Grill, 9 Union Square, Phillipsburg, with any house wine at $3 a glass and select bottles of wine at half price. For reservations call 908-387-1380.

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

[justified_image_grid exclude="featured"]
Read more Table Hopping articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required
Required not shown
Required not shown