ORANGE & OLIVE CHEF’S TABLE, JERSEY CITY
Watch for the opening, in about a month, of Orange & Olive Caterers and Chef’s Table at 398 Central Ave, Jersey City (866-247-2520), which is under the direction of chef/owner Sam Fertik. Chef Fertik, a CIA graduate, has been running the catering part of this operation for a few years and will now have an event space that can accommodate 60 for cocktail parties, 50 for cooking classes, 20 for private dinners, and 12 for the Chef’s Table dinners that he will offer. A 17-foot long chef’s table is in the kitchen so that guests can watch the preparation of their eclectic, Modern-American, ten-course tasting menu, which will be offered three to four nights per week with reservations and online pre-paymentd. We experienced this concept at The Herbfarm in Woodinville, Washington and found it to be a seamless enhancement to our dining experience. The tax and tip are included in the pre-payment, so when you finish dinner, there’s no waiting for your check or figuring out the tip. You just say your good-byes and leave. Show up with a hearty appetite, your ticket—which you print out beforehand—and remember that the restaurant is BYO. Visit the website at http://orangeandolivecaterers.com, and look for updates on Table Hopping With Rosie.
Construction at Orange & Olive Caterers and Chef’s Table, Jersey City.
Photo courtesy of Lowell Saferstein
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FESTIVAL OF PEACHES, NEW BRUNSWICK
Through September a five-course Festival of Peaches will be offered at the Frog & the Peach, 29 Dennis St, New Brunswick. The following menu will be presented:
Peach carpaccio with crispy duck confit, arugula, spiced almonds, and
Prosecco vinaigrette
(Mas Fi Cava Brut Rosé, Catalunya, Spain, NV)
Foie gras torchon with smoked brioche, pistachio, and peach compote
(Lustau Don Nuño Solera Reserva Oloroso Sherry, Spain)
Local sea scallops with grilled peach, fresh coriander, mole sauce, and lime
(Westrey Pinot Noir, Willamette, Oregon, 2010)
Cherry Grove Farm’s buttercup brie with brandied peaches, and water cracker
(Trimbach, Pinot Gris Reserve, Alsace, France, 2007)
Peach tart tatin with crème fraiche, and lemon
(Moscato d’Asti Elio Perrone ‘Sourgal’, Italy, 2011)
$59 without wine; $104 with wine pairings plus tax and gratuity. Reservations: 732-846-3216.
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MISS ELLIE’S CHEESECAKE—
CLASSIC CHEESECAKE WITH A MODERN TWIST
Double chocolate cheesecake anyone? Prefer your cheesecakes without the frou-frou flavors? Then checkout Miss Ellie’s Cheesecakes, its motto is “One cheesecake at a time.” Owner Terry Krongold, who also writes The Cooks Tour (www.cookstour.net), started baking with her mom and grandmother at the age of 9. Now she is selling cheesecakes (classic, double chocolate, hazelnut and pumpkin) made from the recipe that has been handed down in her family. Find info here: www.misselliescheesecake.com
Miss Ellie’s Cheesecake
973-687-5251
E-mail: [email protected]
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CRAFT BEER AND CRAB FESTIVAL
On Saturday August 10, the Second Annual Craft Beer and Crab Festival will be held at the Emlen Physick Estate, 1048 Washington St, Cape May. 11 AM to 8 PM: admission free. Food, beverages are for sale and there is a charge for some activities. For more information, call 800-275-4278 or visit www.capemaymac.org/
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BOOK FARE
{Balanced} Raw, a new book by Tina Leigh published by Fair Winds Press, which advocates using raw and cooked foods for optimal health, weight control and energy, makes a compelling case for this type of diet. Leigh believes and shares research on the benefits of eating both raw and lightly cooked foods (vegetables, fruits, seaweeds, nuts, sprouted grains, seeds, and legumes). She provides a four-week plan and recipes to guide the reader through this diet regimen. Animal products are not eaten, however some followers do supplement their diet with raw beef, dairy and fish. Even if you still choose not to be a 100 percent raw foodist, the healthy recipes, such as “hot hot” pepper and tomato soup; parsnip rice sushi with sweet tamarind dipping sauce; holiday apple pie smoothie; hidden greens chocolate shake; body-loving lemon bars; and Thai Buckwheat noodle soup, would all be delicious and healthy additions to your menus. Leigh is a holistic wellness counselor, therapeutic chef and founder of Haute Health (http://hautehealthnow.com).
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WINES OF FRANCE PROMOTION AT LEGAL SEAFOODS
Through September 1, Legal Seafoods at the Garden State Plaza in Paramus (201-843-8483) and The Mall at Short Hills (973-467-0089) will be featuring a Wines of France promotion. Two flight options will be available: Mineral-Accented Whites (Pinot Blanc, Hugel “Cuvee les Amours”; Chablis, Simonnet-Febvre; and Sancerre, Domaine de la Perriere) and Three Shades of Red (Cotes-du-Rhone, Chapoutier “Belleruche” (dry rose); Cotes-du-Rhone, Chapoutier “Belleruche” (red); and Morgon, Henry Fessy (Cru Beaujolais). The flight of white wines is priced at $10.75; red flight is $9.50. The wines will also be available as glasses, half-bottles or bottles. The Wines of France menu will feature an appetizer of chilled lobster and seafood salad ($21.95), a lunch entrée of haricot vert and crawfish salad ($13.95), and a choice of dinner entrees: escalope of sautéed Faroe Island salmon ($24.95) or grilled swordfish ($29.95).
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BLOOMFIELD RESTAURANT WEEK
Bloomfield Restaurant Week, August 4 through 10, includes more than 25 participating restaurants offering special prix-fixe lunch and dinner menus for $30 or less. Regular menus will also be available. Participating restaurants include: Anthony’s Cheesecake Cafe, Brookside Thai, Mes Reves, The Orange Squirrel, Senorita’s Mexican Grill, Spice Thai Cuisine and Stamna Greek Taverna. For additional information, visit: www.bloomfieldrestaurantweek.com/
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DINING DEALS
Through September 1, for an additional $25 per person with dinner, have the opportunity to try seven different wines (four reds and 3 whites) that have been rated 90 points or higher at The Capital Grille, Westfield Garden State Plaza, Paramus. Reservations: 201-845-7040.
Carmine’s, The Quarter at The Tropicana, 2801 Pacific Ave, Atlantic City is offering an "Italian Clambake" for two for $75 on Monday and Tuesday evenings. This promotion includes a choice of mixed green salad, Caesar salad, or bowl of pasta marinara; two 1 pound lobsters; six baked clams; 12 mussels, roasted potatoes, and polenta. Reservations: 609-572-9300.
D’Floret, 18 S Main St, Lambertville is offering $25 prix-fixe menu with choices throughout the summer. The menu changes daily depending on what chef/owner Dennis Foy buys from the farmers’ market. Reservations: 609-397-7400; BYO.
To celebrate 17 years in business Verve Restaurant, 18 East Main St, Somerville is waiving its corkage fee till the end of the summer. Reservations: 908) 707-8655.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].