Gladstone Tavern - Scotch DinnerOn Thursday, August 7, 7:30 p.m., the Gladstone Tavern, 273 Main Street, Gladstone, New Jersey, will host a special dinner, pairing each course with an exceptional Scotch whiskey.

The menu and Scotch pairings are noted below…

Deanston Virgin Oak Peach Cocktail: Jonah Crab & Corn Cake, Candied Bacon, Crab Spiced Popcorn, Wilted Dandelion, Smoked Tomato Butter

Tobermory 10yr: Foie Gras Torchon, Pickled Cherry, Walnut Bread, Port Syrup, 5 Spice Walnut, Mâche

Deanston 12yr: Hot Smoked Pastrami Spiced Salmon, Rye Blini, Mustard Crème Fraiche, Pickled Cabbage, Salmon Caviar, Potato Chip

Bunnahabhain 12yr: Root Beer-Black Pepper Glazed Short Rib “Chop,” Roasted Parisian Carrot, Baby Turnip, Rutabaga, Whipped Parnsip

Ledaig 10yr: Chocolate Butterscotch Layer Cake, Burnt Orange Anglaise, Almond Bark

Cigar Finale: H. Upmann Vintage Cameroon (Dominican Republic)

*Menu subject to change

The cost of this special Scotch dinner is $100.00 per person (plus tax & gratuity).

The dinner will take place on the restaurant’s outdoor dining terrace, so space is limited. For more information, or to make reservations, please call (908) 234-9055.

Bon Appétit!

TAD

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undici4On Tuesday, September 9, 6:30 p.m., Undici Taverna Rustica, 11 West River Road Rumson, New Jersey, will host another in its popular series of wine tastings.

Featured at this tasting will be Italy’s extreme wines – five great estates from the Italian Boot and Sicily.

The wines to be tasted are noted below…

Marco Felluga Collio Bianco Molamatta

Russiz Superiore Cabernet Franc

Tascante Buonora Carricante

Ghiaia Nera Nerello Mascalese

Casanova di Neri Rosso

Brunello White Label

Verdicchio dei Castelli di Jesi Podium

Rosso Conero Grosso Agontano

Ripasso Monti Garbi

Amarone Selezione Antonio Castagnedi

The cost of this wine tasting is $79.00 per person (plus tax & gratuity). If you’re interested, better secure your ticket early, as the tasting is limited to 25 seats. For more information, or to secure tickets, please call (732) 842-3880.

Bon Appétit!

TAD

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Chow Bistro

454 East Main Street

Collegeville, Pennsylvania

(484) 902-8495

www.chowbistro.com

 You don’t have to be a rocket scientist – or a food critic – to recognize that the chain restaurants have invaded Collegeville’s Providence Town Center like a plague of locusts. A fact, in my opinion, that doesn’t bode particularly well for those in search of an even semi-decent dining experience. Fortunately, there are still a sufficient number of independently owned & operated eateries in the area to provide welcome respites from the all-too-familiar corporate cookie cutter cuisine and service.

One such is the newly opened Chow Bistro, which adds a much needed touch of class to the chain-inundated Collegeville dining scene. Ensconced in the first floor of a stately old stone building adjacent to Ursinus College, Chow is owned by Chef Guy & Cathie Clauson, former proprietors of Phoenixville’s Garden Café and Black Lab Bistro.

Chow Bistro - Interior 2The well-spaced comfortable interior is a decorative potpourri, replete with paintings, wall screens, and assorted objets d’art. And the cuisine is similarly eclectic, ranging from Thai red curry to fish tacos & chicken enchiladas to hand-cut tagliatelle to surf & turf & all-American Yankee pot roast. For the most part, the food is carefully prepared and attractively presented.

Appetizers offer diners such diverse options as fried calamari “South Philly Style” with marinara sauce and long hot peppers; flatbread with duck confit, sliced mission figs, chèvre cheese, and onion jam; almond crusted Brie; and spiced lamb kebabs with tzatziki sauce (a blend plain yogurt, cucumbers, olive oil, and garlic).

Chow Bistro - Watermelon & Arugula SaladThe kitchen, however, does seem to have a particular talent for turning out first-class greenery, so salads make absolutely marvelous starters. The baby kale, for example, combines red onion, dried cranberries, pumpkin seeds & Gorgonzola cheese with the tender greens and tosses all in a warm apple-wood bacon-honey vinaigrette. Extraordinary. Even better, though, is the baby arugula salad (pictured), which incorporates chunks of seedless watermelon, crumbled feta cheese, and a marvelous lime-honey dressing.

Chow Bistro - Cobb SaladThe Caesar salad – freshly torn romaine leaves, garlic croutons, and shaved Asiago cheese – is also quite good, although I found the dressing extremely astringent. On the other hand, a special Cobb salad (pictured) – finely chopped chicken, bacon, hard-cooked eggs, tomatoes, avocado and cheese tossed with an excellent vinaigrette – is always a good bet for lunch.

Menu main courses, supplemented by a number of daily specials, offer diners some very interesting possibilities. So let’s begin with a personal fave, the chicken caprese. In many upscale eateries, chicken dishes have come to be looked upon as somewhat pedestrian; but Chow’s rendition is a real crowd pleaser.

Chow Bistro - Chicken CapreseCaprese (pronounced kuh-prey-zey), literally means “prepared in the style of Capri.” Here the boneless breast is lightly crusted with parmesan cheese and then topped with melted mozzarella, diced tomatoes, and basil leaves. The kicker, though, is provided by a perfectly seasoned pillow of zucchini “noodles”; that is, lengthwise slices of wafer-thin zucchini. The presentation, a feast for both eye and palate, is a beautiful combo of colors, tastes, and textures… but the whole is infinitely more than the sum of the parts. Incredibly delicious.

Chow Bistro - TagliatelleThe hand-cut tagliatelle (long, flat pasta ribbons similar in shape to fettuccine) is yet another presentation that is sublime in its apparent simplicity. The pasta is tossed with truffle butter, parmesan, and diminutive slivers of asparagus and then crowned with a fried egg. At an additional charge, you may also opt for morsels of duck bacon… and I highly recommend that you do, as their presence contributes a flavorful intensity and exciting textural kick to the dish.

Chow Bistro - Hawaiian ButterfishChef Clauson is also quite adept at seafood preparation… and the Hawaiian butterfish* (see note at the end of this review) is obviously his magnum opus. The filet is seared with adobo (a seasoning composed of paprika, oregano, salt, garlic, and vinegar) and grilled. It is then set on a seabed of Mexican green rice and topped with mango salsa. The fish itself is as white as the driven snow, buttery & succulent. But more than this, it is incomparably delicious; and the interplay of sweet & spicy flavors on the palate is completely seductive.

Chow Bistro - Red SnapperThe red snapper with marinated grape tomatoes & zucchini risotto, a daily special, is also quite good; but it can’t hold a candle to the aforementioned butterfish. Other seafood possibilities include a sesame crusted salmon filet with wasabi aioli, scallion noodle cake, and cucumber-seaweed salad; fish tacos; shrimp & lump crabmeat risotto; and lump crab cakes. There’s also a version of “surf and turf” featuring char-grilled filet mignon and lump crab cake.

Chow Bistro - Club SandwichSandwiches are offered at dinner as well as lunch, and the roast turkey club is certainly worth trying. The restaurant’s baked country white toast is packed with roast turkey, apple-wood bacon, Boston lettuce, and tomato and slathered with house-made mayonnaise. This all-American classic arrives at table with an attractive tiara of shoestring fries.

In three visits, the only major disappointment was an appetizer serving of mussels, a dinner special. Depending upon the broth in which they are served, mussels can often exude a somewhat “funky” aroma. But this was way beyond “funky”; the smell was overwhelming and totally off-putting. In fact, neighbors of ours, who arrived sometime after we did and were seated with a group several tables away, even commented that the mussels did not smell good.

And the taste… well, they were totally tasteless. In addition, instead of being plump and easily removed from their shells, they adhered tenaciously and, when finally extricated, degenerated into jelly-like shreds. The broth, which was billed as garlic-herb butter & white wine, looked and tasted like dirty dishwater.

I have no way of knowing whether they were improperly stored, or improperly prepared – or both – but they emerged from the kitchen at the speed of light, which is never a good sign in my book. I do know, however, that they were absolutely the worst mussels we have ever encountered in all our years of dining.

To the restaurant’s credit, they were immediately removed from our bill… But I do wonder how a kitchen that can turn out such excellent dishes as described above could allow such a horror to escape its precincts apparently unnoticed. I can only surmise that this was undoubtedly some absurd culinary anomaly that is highly unlikely to be repeated.

Chow Bistro - Meyer Lemon Curd TartOn a happier note, desserts are excellent across the board. Topping the list is the exquisite Meyer lemon curd tart. The Meyer lemon is a citrus fruit native to China and thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 by agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture. Chow’s lemon curd is addictively tart and intensely creamy, garnished with whipped cream and mint chiffonade. A marvelously refreshing ending to your evening at table.

Chow Bistro - Choc Belgian Waffle NapoleonComing in a close second in the sweets department is the chocolate Belgian waffle Napoleon, a feast for both eye and palate. The chocolate waffle is light and airy, and the coffee-toffee ice cream pure delight. Warm ganache and caramel complete the delicious scenario.

Chow Bistro - Creme BruleeThe kitchen also puts out a first-rate crème brûlée with fresh raspberries (pictured), a down-home warm peach cobbler with granola & vanilla bean ice cream, mascarpone cheese crepes, and a tres leches cake embellished with roasted coconut and fresh mango sauce.

According to the proprietors, Chef Guy and Cathie Clauson, they are attempting to fill a much needed niche in Collegeville’s dining scene. For my money, they have most assuredly succeeded. Chow is already quite popular; and the restaurant’s clientele is certain to grow as word gets around.

Chow is open Tuesday – Saturday for lunch/Sunday brunch and dinner; closed on Mondays. The restaurant is BYOB… and an excellent vintage is certainly called for.

 

*Note: “Butterfish” has become quite popular on restaurant menus of late… But this designation is really a misnomer. The correct name of the fish is Escolar; and its current roster of pseudonyms also includes “Rudderfish” “Hawaiian Walu,” “Super White Tuna” and “King Tuna.”

With several varieties of fish in danger of being over-harvested and other species questionable due to their high mercury content, seafood purveyors need a fish that’s delicious, inexpensive, sustainable, and low in mercury. Escolar certainly fits the bill, as it is economical, politically correct and, as noted above, extremely tasty… Unfortunately it comes with a side effect that fishmongers and restaurateurs fail to mention.

Escolar is a type of snake mackerel that cannot metabolize the wax esters that are found naturally in its diet. These esters are called gempylotoxin, and they are very similar to castor or mineral oil. As a result, when Escolar is consumed in full portions, these wax esters cause gastrointestinal problems… So much so, in fact, that the species enjoys the dubious distinction of being dubbed the “Ex-Lax fish.” Beginning to get the picture…? I’ll leave the rest to your imagination.

Some government agencies actually warn consumers about the fish: In 2004, Washington’s health department issued a bulletin on it; and the European Union mandates that Escolar and its relatives be sold only in packaged form with health warnings. The fish is banned outright in Japan and Italy. However, in this country, the FDA lifted the Escolar ban in 1992, noting that, while it can cause rather embarrassing things to happen, it won’t hurt or kill you.

In spite of all this, however, the fish is very buttery, downright delicious, and should be enjoyed – as my wife and I did during a recent visit with positively no ill effects – but never in portions larger than six ounces. Portions below six ounces supposedly will not cause any peristaltic indisposition.

… But, it’s your call… Just don’t say I didn’t warn you.

Bon Appétit!

TAD

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Rastelli Market Fresh MarltonRastelli Foods Group, a food service company specializing in the processing of gourmet meats and international distribution, has announced that South Jersey’s newest foodie location, Rastelli Market Fresh at Willow Ridge Plaza, Route 73 & Commonwealth Drive, Marlton, New Jersey, will kick off its grand opening celebrations with a private V.I.P. reception the evening of Monday, July 21. A public grand opening will be held the following day with tastings, prizes, and store tours.

The grand opening festivities for Rastelli Market Fresh in Marlton will begin at 5:30 p.m. on Monday, July 21, with a star-studded by-invitation-only V.I.P. preview that will host media personalities, local dignitaries, and celebrity chefs. Beginning at 7:00 a.m. on Tuesday, July 22, patrons and guests will get their first experience of South Jersey’s newest foodie destination and have opportunities to sample premium meats, fresh seafood, and local produce. Visitors will also enjoy an international assortment of made-to-order foods, as well as blended juices, specialty coffee, and artisan baked goods.

Bon Appétit!

TAD

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Lobster ImageFrom Tuesday, July 22, through Sunday, July 27, Gladstone Tavern, 273 Main Street, Gladstone, New Jersey, will be celebrating “Lobster Palooza Week” with a series of appetizing dinner specials.

BAR FEATURES – Belfast Bay Lobster Ale: Belfast, Maine, 5% abv, $5.29; Watermelon Cooler: Ketel One, Solerno, Watermelon, Lime, $8.49; Peach Sangria: Local Peach, Pinot Grigio, Schnapps, Basil, $8.50/$32.00

COMPLETE LOBSTER DINNER, $29.98 per person: New England Clam Chowder or Garden Salad… Steamed Whole 1 ¼ Lb. Lobster… Green Bean, Cobb Corn, Baked Potato… Peach Cobbler A LA Mode (Sorry, no substitutions)

A LA CARTE – Classic New England Clam Chowder, $6.49; Fried Clam Strips: Horseradish Sauce, $9.49; Giant Shrimp Cocktail, Each $2.49; Steamed Mussels Bowl (2 Dozen): Drawn Butter, $11.98; Steamed Clam Bowl (1 ½ Dozen): Drawn Butter, $15.99; Blue Point Oysters (6): On the Half Shell, $10.99; New England Lobster Roll: Tomato, Lettuce, Split Hot Dog Roll, Fried Spiced Potato, $14.99; Steamed Whole 1 ¼ Lb. Lobster: Green Beans, Cobb Corn, Baked Potato (Sorry, no substitutions), $21.98… Add a Second Lobster (no sharing allowed), $12.99; Grilled Twin Pork Chops: Country Gravy, Green Beans, Cobb Corn, Baked Potato, $22.99; Jersey Peach Cobbler: Vanilla Bean Ice Cream, $6.98

*Menu subject to change and while supplies last.

For more information, or to make reservations, please call (908) 234-9055.

Bon Appétit!

TAD

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Black Powder - ExteriorOn Wednesday, July 23, 7:00 p.m. – 9:00 p.m., the Black Powder Tavern, 1164 Valley Forge Road, Wayne, PA, will host a special beer dinner paired with brews from the Allagash Brewing Company of Portland, Maine.

Allagash Brewing Company was started in 1995 by Rob Tod as a one-man operation in a small space on the outskirts of Portland, Maine. Today, Allagash has six year round beers in its portfolio, seven yearly releases, and numerous one-offs and keg only releases. Allagash began as New England’s original Belgian-style brewery and has grown into one of the industry’s most distinguished and well-respected brands.

The Allagash beer dinner menu is noted below…

Reception Beer: Allagash White

Atlantic Salmon: Charbroiled Salmon, Red Wine & Amaretto Poached Pears, Gorgonzola Cheese, Spinach & Arugula, Bacon-Balsamic Vinaigrette; Featured Beer: Allagash Saison

Chicken Tacos: Chicken Strips, Grilled Corn Tortillas, Sweet & Spicy Poblano Spread, Pico de Gallo, Shaved Lettuce, Side of Guacamole; Featured Beer: Allagash Tripel

Slider Trio: Mini Southwest Chicken, Steakhouse Prime, Veal Burgers, Summer Potato Salad; Featured Beer: Allagash Dubbel

Summer Peach Tart: Grilled Peaches, Bourbon Caramel, Vanilla Whipped Cream; Featured Beer: Allagash Curieux

The cost of the Allagash beer dinner is $50.00 per person, and reservations are required. For more information, or to make reservations, please call (610) 293-9333.

Bon Appétit!

TAD

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Rob's BistroI just received word that Rob’s Bistro, a mainstay on the Madison, New Jersey, dining scene, will close its doors on Friday, July 25. Noted below is a personal message from chef/proprietor Robert Ubhaus…

“After five fantastic years of cooking and serving you through birthdays, anniversaries, special occasions, not so special occasions, good weather and some pretty big storms, I’m sorry to say that we are closing on Friday, July 25th.

“It has been my pleasure over the years to get to know you and your families. It is my hope that my staff and I have provided for you many great memories of the times you’ve spent with us and the meals we were lucky enough to cook for you.

“Best wishes to everyone.”

Bon Appétit!

TAD

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Zorba’s Tavern

2230 Fairmount Avenue

Philadelphia, Pennsylvania

(215) 978-5990

Zorba's - ExteriorIf you’re looking for a good reasonably priced restaurant in Philly’s museum district, Zorba’s should fill the bill nicely. Situated in the shadow of Eastern Penitentiary, this diminutive father-son BYOB establishment boasts two colorful dining rooms, an open kitchen, and some very, very good Greek cuisine. Conveniently, there’s also a paid parking lot located just across the street.

To start things off, all the usual suspects are present and accounted for. You may choose from such items as dolmades, stuffed grape leaves with rice, onion & dill; grilled marinated octopus; skordalia, crushed garlic & potato purée; kalamari, batter-dipped fried squid; bouyurdi, baked feta cheese & tomatoes; and saganaki, fried cheese.

But the real test of a Mediterranean restaurant is their horiatiki (village) salata, or what has come to be known in the U.S. as simply a “Greek salad.” This is usually served in a large bowl and is meant to be shared among all diners at the table.

Zorba's - Greek SaladDepending upon the whim of the chef, the salad will likely contain chunks of tomato & cucumber, slivers of red onion, olives (both pitted and au naturel), feta cheese, and oregano… lettuce is optional. The salad we shared during our recent visit contained no greenery, which is not at all unusual. But the key to a great Greek salad, other than the freshness of the ingredients, of course, lies in the dressing – the proper proportions of oil, vinegar, herbs, and other seasonings. Zorba’s version is positively addictive. We found ourselves dipping in pieces of bread to soak up every last drop… The perfect prelude to your meal.

Zorba's - Shriimp PoseidonEntrées offer a variety of possibilities, including seafood, vegetarian, lamb, pastas, and a variety of dishes grilled over charcoal. We desperately wanted to try the “Fisherman’s Feast” for two – salmon, tilapia, rainbow trout filets, and two shrimps roasted over charcoal – unfortunately the dish was not available the night of our visit.

My wife finally settled on “Shrimp Poseidon,” shrimp grilled over charcoal simply adorned with olive oil & lemon and garnished with wilted greens, tomato & cucumber. The crustaceans were at the peak of good health, properly crunchy, plump and flavorful.

I decided to take the vegetarian route with the Imam Baldi, a dish that I have sampled on numerous occasions and always enjoy. The presentation consists of eggplant stuffed with sautéed onions and tomatoes that is cooked in olive oil and topped with a savory tomato sauce, herbs, and feta cheese.

Zorba's - Imam BaldiImam Baldi (Bayildi) literally means “the imam fainted.” The name supposedly derives from a tale of an imam (leader of a mosque) who swooned with pleasure at the flavor when presented with this dish by his wife… Other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to prepare the dish. Whatever your interpretational leaning, Zorba’s rendition of this vegetarian classic is absolutely delicious on all counts.

Most main courses are generously accompanied by mixed vegetables, rice, and potato. The vegetables, I would add, are prepared in the traditional Greek manner, teamed with tomatoes, garlic, oregano, lemon, olive oil, and are roasted for a long period of time. They are served well beyond al dente, quite soft, in fact. But that extended roasting unleashes a host of incomparable flavors. If you have never tried vegetables roasted in the Greek style, you are in for a rare treat… The potatoes, prepared with olive oil, chicken stock, lemon, and oregano are also not to be missed. Potatoes, vegetables, and rice are also available as side dishes.

Zorba's - BaklavaWhen it comes to dessert, the baklava, which was being cut into individual portions when we arrived, is positively benchmark and highly recommended. If you wish to accompany it with your usual postprandial beverage, just be advised that Greek coffee is made in a specially designed long-handled cylindrical pot called a briki, is served in a small demitasse cup with foam similar to espresso, and is very, very strong… It can also be extremely sweet. If you’re accustomed to having your espresso unadorned, as I am, be sure to specify sketos, without sugar. Also keep in mind that thick coffee grinds tend to settle on the bottom of the cup… so this is one coffee that is definitely NOT good to the last drop!

Zorba's - InteriorAs noted above, since Zorba’s Tavern is a BYOB restaurant, just don’t forget to tote along your vintage of choice. If you’d like to indulge in a preprandial cocktail before settling in, Rembrandt’s, 741 North 23rd Street, directly across from Zorba’s on the other side of the parking lot, is a personal fave. And Jack’s Firehouse, 2130 Fairmount Avenue, is just a block away on the same side of the street.

Bon Appétit!

TAD

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When it comes to California wines, I am generally of the ABC – anything but Chardonnay/Cabernet – school of thought. I usually find a majority of the Chardonnays overly oaky, a majority of the Cabernets lethally alcoholic fruit bombs, and a majority of both overpriced. Every once in a while, however, a number of wines come along that defy the stereotypes and are well worth seeking out. Noted below are two recently discovered favorites…

WINE OF THE MONTH - August 2014-12011 Landmark Vineyards “Overlook” Sonoma County Chardonnay – Founded in 1974, Landmark Vineyards is known for its beautifully hand-crafted Chardonnays & Pinot Noirs. Several months ago, I reviewed their 2011 Damaris Reserve Chardonnay, a gorgeously textured wine that is more like a fine white Burgundy than a California Chard.

The 2011 Overlook, on the other hand, is produced in the classic, rich California Chardonnay style. While single-vineyard wines are still popular, Landmark sees itself as the “negociant” of the California Chardonnay harvest, using the French term for the person who selects the best grapes from many vineyards to blend into an exceptional wine. The 2011 vintage, for example, includes grapes from 21 vineyards, ranging from Sonoma in the north to Santa Barbara in the south. Each vineyard lot is whole cluster pressed and, after settling, is fermented in 100% French oak barrels with wild yeast.

The result is a medium-bodied wine that offers Chardonnay lovers plenty of smooth, buttery & spicy notes on the palate. However, the muted oak flavors do not overwhelm; and there is an excellent acidity that keeps everything in proper balance. This is an easy-drinking, completely approachable wine that pairs particularly well with comfort food.

And the 2011 Overlook is a solid value in California Chardonnay, currently retailing in the $25.00 range. This is not a wine to cellar; on the other hand, you’ll certainly want to keep several bottles on hand for near-term warm weather quaffing.

 

WINE OF THE MONTH - August 2014-22012 Roots Run Deep “Educated Guess” Napa Valley Cabernet Sauvignon – Educated Guess is Roots Run Deep Winery’s first release and their flagship wine. Proprietor Mark Albrecht is a 20-year veteran of all aspects of the wine industry, and his philosophy, along with that of winemaker Barry Gnekow, is that truly great wines can be truly affordable… I’ll drink to that!

According to the Winery, the name “Educated Guess” came about during a lively, second bottle of wine conversation about the different aspects of winemaking. And in the process of downing a few more glasses, participants agreed that even after all the issues have been debated, it usually just boils down to the same old bottom line: an “Educated Guess.”

I mean, think about it for a moment… How does one go about choosing the best wine for the money in a wine shop or restaurant? Perhaps you admire a label, recognize a name, or recall a great review… in essence you’re making an “Educated Guess.” And the very same thing is true in vineyards and wineries. Should the grapes be picked now or wait? Should the wine be aged in French oak or American oak, or both? Whether personally or corporately, we use knowledge and intuition and experience to make the best possible oenological choice… but each still remains an “Educated Guess.”

And the Winery actually designed their unique label to tell the story of how an educated guess is made in winemaking, as it shows actual chemical formulas that are either induced or occur naturally during a specific winemaking process… If all this is getting a bit heavy, maybe it’s time to just drink up and enjoy.

The 2012 Educated Guess Cabernet Sauvignon is a combination of 88% Cabernet, 8% Merlot, and 2% each of Cabernet Franc and Petite Verdot. After fermentation, it is aged for 12 months in French and American oak. It is what is often referred to as a “pop ‘n pour” Cabernet. It’s bright garnet in the glass and exhibits hints of truffle & spice on the nose. On the palate it is medium bodied with ripe fruit flavors, hints of vanilla, and soft tannins. This is a wine that neither must be decanted, nor must it sit for several hours to “open up.” It’s instantly approachable, food friendly, and downright fun to drink… And, priced at $20.00, it also gets exceedingly high marks in the value department.

Cheers!

TAD

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Terre a Terre - ChefOn Wednesday, July 16, Terre à Terre, Carlstadt’s vibrant farm-to-table eatery and artisan market, will unveil its new summer menu featuring a number of new dishes that blend summer’s bounty with local artisan cheeses, grains and beans. The new summer menu will include all types of goat, sheep, and cow’s milk cheeses, including feta, fromage blanc, cheddar, mozzarella, and chèvre.

“When we started to design our summer menu, we really wanted to pair delicious local produce with the wonderful flavors of artisan cheeses. We set out to feature a different artisan cheese producer for each dish and we ended up with a wonderful group of award-winning cheeses,” notes chef/proprietor Todd Villani. “We really think the thoughtful pairing of ingredients – all local and many organic – is what our guests have come to expect from us.”

With a menu completely designed around the seasons, Chef Villani finds new ways to serve summer favorites such as a Jersey tomato appetizer paired with corn, chickpeas, and summer squash fritters topped with cucumber yogurt, or basil pasta from Brooklyn-based Sfoglini Pasta served with house-made meatballs, garbanzo beans, chard, and melted mozzarella.

Creative preparations of fish include North Atlantic mahi mahi served with wok vegetables, spiced jasmine rice, and General Tso’s spicy sauce, a highlight on the new menu.

Impressive meat executions like Nicolosi Black Berkshire pork tenderloin with toasted barley grated lavender cabbage, and maple bacon marmalade will also be served. Crispy artichokes are still a menu favorite; but, with the change in season, they will now be served with Nicholosi’s chorizo, Flint Hill Farm chèvre, and smoked jalapeño aioli.

The new menu wouldn’t be complete without appropriate salad selections celebrating summer greens. The Terre à Terre signature salad is prepared with beets, mixed greens, and smoked paprika toasted almonds topped with peppercorn fromage blanc cheese.

Desserts are prepared on the premises with accents on house-made classics like crème brûlée and bread pudding. In keeping with its commitment to serve “local,” the restaurant also attains its bread from a local artisan bakery.

Terre à Terre will continue to work with its existing farm partners while featuring new artisan products, cheese, meat, grains, and produce from the following farms:

Cayuga Pure Organics is an upstate New York-based producer of heirloom beans, grains, and flour; Goffle Road Poultry Farm is a Bergen County-based family owned poultry farm; Bobolink Dairy and Bakery is owned by cheese makers and bakers Jonathan & Nina White, who are making 100% grass-fed raw milk cheeses.; Flint Hill Farm is a 28-acre preserved farm in Lehigh County, PA; Yellow Springs Farm is a native plant nursery and artisanal goat cheese dairy located in Chester Springs, Pennsylvania.

With nearly 50 seats, a private dining area and outdoor garden, the chef’s table, which offers a multi-course gourmand tasting menu, Terre à Terre provides dining from Wednesday through Saturday, 5:30 p.m. – 10:00 p.m., and Sunday brunch 11:00 a.m. – 2:30 p.m. In addition to private parties, the restaurant also does off-premises catering.

For more information about Terre à Terre, please visit www.terreaterra.biz or call (201) 507-0500. The restaurant is located at 312 Hackensack Street in Carlstadt, New Jersey.

Bon Appétit!

TAD

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