Nicholas7On Thursday, May 7, 2015, Restaurant Nicholas in Red Bank, New Jersey, will host another in its popular series of winemaker dinners. This special dinner will feature the wines of David Arthur, one of Napa’s most celebrated winemakers.

Mr. Arthur will showcase his highly coveted wines that are handcrafted from 100% estate grown grapes located high on Pritchard Hill, on the eastern side of the Napa Valley. Proprietor Nicholas Harary has created a wonderful five course menu that pairs beautifully with Mr. Arthur’s premiere wine selections.

Amuse: Chilled Spring Pea & Mint Soup

First Course: Hamachi Tartare, Cilantro, Jalapeño, Mango Sorbet; Wine Pairing: 2013 Napa Valley, Chardonnay, David Arthur

Second Course: Gemelli Pasta, Braised Wild Boar, Roasted Tomatoes, Castlevetrano Olives; Wine Pairing: 2012 Napa Valley, Meritaggio, David Arthur

Third Course: Roasted Pork Chop, Bucher Grits, Pickled Apricot, Pork Jus; Wine Pairing: 2012 Napa Valley, Cabernet Sauvignon, David Arthur

Fourth Course: Roasted Rack of Lamb, Grilled Zucchini, Curried Greek Yogurt, Cilantro Oil; Wine Pairing: 2012 Napa Valley, Cabernet Sauvignon, Elevation 1147, David Arthur

Fifth Course: Lemon Poppy Cake, Mascarpone Sorbet, Candied Lemon Crunch

The cost of the David Arthur Vineyards winemaker dinner is $175.00 per person (plus tax & gratuity. The hors d’oeuvres reception will begin at 6:30 p.m.; dinner at 7:00 p.m. For more information, or to make reservations, please call (732) 345-9977.

Bon Appétit!



Dining Out For Life 2015On Thursday, April 30, 2015, restaurant-goers may help AIDS Service Organizations nationwide deliver essential services by enjoying a great meal with family or friends for Dining Out For Life hosted by Subaru, a delicious event held in 60 cities across North America.

The fundraiser began 25 years ago by a volunteer at ActionAIDS in Philadelphia and is magnificent in its simplicity: More than 3,000 restaurants participate by donating a generous portion of the day’s proceeds to local AIDS organizations to fund care, prevention, education, testing, counseling, and other essential services. Over $4 Million is raised in just one day of dining to benefit licensed ASOs.

Last year, Dining Out For Life ASOs assisted over 350,000 people, delivered over 1.8 million meals and provided housing for 8,097 clients. Fulfilling vital health services, 5,572 patients received health insurance, 5491 received pharmacy assistance and 1,948 were provided with dental aid.

For more information, please visit

Bon Appétit!



Gladstone1Craft beer lovers take note… On Thursday, April 23, 2015, 7:30 p.m., the Gladstone Tavern, 273 Main Street, Gladstone, New Jersey, will host a special beer tasting dinner featuring the brews of Tröegs Independent Craft Brewery of Hershey, Pennsylvania.

The menu and beer pairings are noted below…

Coriander Seared Sea Scallop: Cilantro-Coconut Emulsion, Whipped Carrot, Wheat Berry-Fava Risotto: Brew Pairing: Tröegs Dreamweaver Wheat

Tuna Tartare: Green Olive, Pimento, Lemon, Parsley, Sweet Pea Purée, Fennel Cracker; Brew Pairing: Tröegs Pale Ale

Duck, Duck, Duck: Breast, Confit, Foie Gras, Sunchoke, Rhubarb, Five Spice; Brew Pairing: Tröegs Lagrave

Rosemary-Crusted Lamb Loin: Brandy Jus, Garlic-Potato Purée, Citrus Glazed Beet; Brew Pairing: Tröegenator Double Bock

S’mores Tart: Beer Marshmallow, Graham Cracker Crust, Chocolate-Peanut Ganache, Salted Caramel Ice Cream; Brew Pairing: Tröegs Java Head Stout

The cost of the Tröegs Beer Dinner Event is $75.00 per person, all inclusive. For more information, or to make reservations, please call (908) 234-9055.

Bon Appétit!



Nicholas - Exterior 2My favorite Garden State dining destination, Restaurant Nicholas in Red Bank, New Jersey, is celebrating the advent of warmer weather with a host of fresh, flavorful ingredients in its new early spring menu…

APPETIZERS – Carrot Coconut Soup: Purple Haze Carrots, Ginger Honey, Cardamom… Parisienne Gnocchi: Sugar Snap Peas, Braised Artichokes… Mascarpone Ricotta Mezzaluna: Wild Mushrooms, Grilled Scallion, Porcini Butter… Pan-Seared Sea Scallop: Bacon, Fiddlehead Ferns, Smoked Shallot Velouté… Kampachi Tartare: Cilantro, Jalapeño, Mango Sorbet… Pickled Heirloom Baby Beets: Meyer Lemon, Sour Cream, Pistachio… Green Asparagus: Portobello Mushroom Ragout

ENTRÉES – Roasted Rack of Lamb: Grilled Zucchini, Curried Greek Yogurt, Cilantro Oil… Ōra King Salmon: Baby Leeks, Fava Beans, Tarragon Ocean Emulsion… Pan-Seared Atlantic Halibut: Roasted Fennel Purée, Asparagus, Lemon Butter… Butter-Poached Nova Scotia Lobster: Potato Bacon Agnolotti, English Pea Purée, Cipollini Onions… Pan-Roasted Cod: Confit Yukon Gold Potato, Clam Chowder Sauce… Roasted Pork Chop: Braised Collard Greens, Crispy Yucca, Brown Sugar Spiced Pork Jus28-Day Dry Aged New York Strip: Charred Eggplant Purée, Roasted Shallots, Crispy Oyster Mushrooms

DESSERTS – Caramel Soufflé: Banana Sorbet, Candied Pecans… Cream Cheese Sponge Cake: Candied Ginger Ice Cream, Carrot Cinnamon Crème… Brown Butter Hazelnut Cake: Rook Coffee Bundino, Café Au Lait Ice Cream… Flourless Chocolate Cake: Hot Chocolate Sauce, Toasted Marshmallow Ice Cream… Brinley’s Vanilla Rum Cake: Golden Raisin Purée, Rum Ice Cream… Chocolate Caramel Mousse: Peanut Ice Cream, Caramel Pretzel Crunch

For more information about the new early spring menu, or to make reservations, please call Restaurant Nicholas at (732) 345-9977.

Bon Appétit!



Wyebrook Farm - CourtyardOn Saturday, April 25, 2015, owner Dean Carlson will host his second-annual Wyebrook Music Festival at Wyebrook Farm, 150 Wyebrook Road, Honey Brook, Pennsylvania, a lively all-day celebration of music at one of the region’s most stunning outdoor settings. Doors will open at 10:00 a.m., with music starting one hour later, and throughout the day, guests will enjoy exciting performances and far-fresh food from Chef Andrew Wood.

Tickets are just $25.00 in advance (click to purchase) and $35.00 at the gate, space permitting, and include seven bands and all-day admission to the festival grounds, from 10:00 a.m. until 7:00 p.m. Children under 12 will be admitted free.

“After the incredible success of our first music festival last spring, we can’t wait to welcome an even bigger crowd of music lovers to the farm for this seasonal kick-off event,” notes Mr. Carlson, a hands-on farmer who opened the 355-acre oasis of sustainable agriculture in 2012 after months of restoration. “This year, we’ve expanded our musical line-up to include nearly twice as many performers, and all day long our guests will enjoy the exceptional farm-to-table cooking of Chef Andrew Wood at food stations throughout the festival grounds.”

Over the course of the festival, guests will enjoy the sounds of such artists as: Marah, Frog Holler, Mason Porter, Birdie Busch, The Youngers, Manatawny Creek Rambles, and Christ Rattie. Music lovers are encouraged to bring lawn chairs or blankets for seating, and a pasture will be made available for convenient onsite parking, with handicap parking available to those with a valid permit. Dogs are welcome, as long as they are friendly and on a leash at all times.

Chef Wood, who partnered with Mr. Carlson to debut the first permanent restaurant at Wyebrook Farm after a successful series of pop-ups and guests dinners, will direct the various food stations, including a whole pig roast, barbecued beef, and freshly-ground burgers. All dishes will feature Wyebrook-raised proteins and will be served with a choice of sides. In addition, the entire concert will be BYOB, allowing guests to enjoy their favorite local wine or craft beer along with the food; non-alcoholic beverages will be available for purchase throughout the day.

For more information about the 2015 Wyebrook Music Festival or Wyebrook Farm, please call (610) 942-7481 or visit

Bon Appétit!



Pigs in a BlanketEveryone loves Pigs in a Blanket – even sophisticated foodies. And no one knows this better than the Strip House in the Westminster Hotel, 550 West Mount Pleasant Avenue, Livingston, New Jersey. So the restaurant is marking the celebration of National Pigs in a Blanket Day, April 24, 2015, with a special take on this popular treat.

“Pigs in a Blanket are the most-requested hors d’oeuvres on our catering menu and a perennial favorite at our daily Happy Hour,” notes Penny Glazier, Strip House owner. “So Chef Bill Zucosky came up with some new twists on this favorite, which we’re thrilled to share with our guests!”

Beginning on Friday, April 17, Strip House diners can nosh on a variety of the savory snacks, not found anywhere else. Each will be available as lunch and dinner specials, and complimentary at Happy Hour, 4:00 p.m. – 6:00 p.m., at the bar. Here’s the schedule…

April 17 – 19, Classic American: Beef Hot Dog in Puff Pastry with Spicy Deli Mustard

April 20 – 21, Latin/Cuban: Chorizo in Empanada Dough with Chimichurri Sauce

April 22 – 23, European: Vienna Sausage in Strudel Dough with Dijon Aioli

April 24, New York City: Ballpark Frank in Pretzel Dough

And to accompany the mini-wieners, Beverage Director Jono Moratis recommends – what else? – Beer! Dogfish Head IPA for the Classic American… Red Stripe Lager for the Latin/Cuban… River Horse “Tripel Horse” Belgian Style Ale goes well with the European… and, of course, Brooklyn Lager for the New York City.

“We’re known for our delicious steakhouse menu, but we like to have fun with it – and what’s more fun to eat than pigs in a blanket?” comments Chef Zucosky. “We can’t wait for people to come and enjoy them!”

For more information, or to make reservations, please call (973) 548-0050 or check out

Bon Appétit!



Chakra InteriorChefs from three top-rated North Jersey restaurants – Chakra, Terre à Terre, and Blue Morel – are teaming up to celebrate Earth Day and the bounty of spring. On Wednesday, April 22, 2015, 6:30 p.m., at Chakra Restaurant in Paramus, NJ, Thomas Ciszak of Chakra, Todd Villani of Terre à Terre, and Bobby Varua of Blue Morel, will prepare a special five-course menu paired with wines.

To lend their support for earth awareness, the chefs are organizing a “From the Farm” station that will prepare hors d’oeuvres featuring fresh-from-the-farm ingredients from Bracco Farms, located in the heart of Warwick’s Black Dirt Region. During the reception, farmer Anthony Bracco will put the chefs to the test: He will present what he has from the farm that day and challenge the chefs to whip up some fun dishes for guests.

The complete menu and wine pairings are noted below…

Reception: Bracco Farms Hors d’Oeuvres

First Course: “Garden State Salad”: Blue Crab Blini; Wine Pairing: Sauvignon Blanc, Scholium Project Prince in the Caves, 2010, California

Second Course: Viking Village Scallops: Lavender-Scented Pea Purée, Lemon Quinoa, Fennel Confiture; Wine Pairing: Pouilly Fuissé, J.J. Vincent Marie Antoinette, 2012, Mâconnais

Third Course: Morel Mushroom Ravioli: Ramps, Asparagus; Wine Pairing: Pinot Noir, Rex Hill Estate, 2012, Willamette Valley

Fourth Course: Lamb Crepinette: Olives, Fingerling Potatoes, Fried Artichoke, Cured Chorizo; Wine Pairing: Bandol Château Jean-Pierre Gaussen, 2008, Provence

Fifth Course: Chilled Elderflower Soup: Strawberry in Gelée, White Asparagus Ice Cream; Wine Pairing: Moscato d’Asti, Cascina Castlet

The cost of the special Earth Day dinner is $89.00 per person plus tax & gratuity). For more information, or to make reservations, please call Chakra Restaurant at (201) 556-1530.

Bon Appétit!



WineOn Wednesday, April 15, 2015, the Pluckemin Inn, Bedminster, New Jersey, will host a special dinner with courses paired with the fabulous Krug wines from Champagne. Special guest of the evening will be Krug oenologist Guillaume Desport.

Amuse: Foie Gras, Brioche, Fennel, Almond; Wine Pairing: NV Krug Grande Cuvée

First Course: Prosciutto, Grilled Pear, Arugula, Taleggio; Wine Pairing: NV Krug Rosé

Second Course: Maine Lobster, Asparagus, Polenta, Morels; Wine Pairing: 2003 Krug

Third Course: Rabbit, Favas, Pancetta, Carrots, Truffle; Wine Pairing: 2000 Krug

Cheese Course: Handpicked Cheeses from the Pastry Chef

The cost of the Krug paired wine dinner is $175.00 per person. For more information, or to make reservations, please call (908) 658-9292.

Bon Appétit!



Rittenhouse RowThe Rittenhouse Row Spring Festival, presented by Capital One, will be held on Saturday, May 2, 2015, from 12:00 noon to 5:00 p.m., rain or shine. Held on Walnut Street from Broad to 19th Street, the annual event showcases Philadelphia’s finest fashions, cuisine, and entertainment and attracts more than 50,000 people to enjoy the best of Rittenhouse Row.

In preparation for this annual gala event, the Rittenhouse Row Spring Festival Preview Party will be held on Thursday, April 16, 2015, 7:00 p.m. – 9:30 p.m., at the Rittenhouse Hotel, 210 West Rittenhouse Square, Philadelphia, PA. Featured will be cuisine from Rittenhouse Row’s best restaurants, cocktails from their best bartenders, and a silent auction with Rittenhouse Row experiences and merchandise.

Participating bars and restaurants include: 1925 Cocktail Lounge, a. Bar, a. Kitchen, Ben & Jerry’s, Butcher and Singer, The Continental Mid-town, The Dandelion, D’Angelo’s Ristorante Italiano and Lounge, Davio’s Northern Italian Steakhouse, Devon Seafood Grill, The Foodery at Rittenhouse, Lacroix, Ladder 15, Library Bar, Marathon Grill, Melograno, Parc, Qdoba, Ranstead Room, Rouge, Sbraga, Termini Bros. Bakery, Volver, Zama, and more.

Tickets for the Spring Festival Preview Party are $75.00 per person for general admission; $125.00 for Patron tickets. Tickets may be purchased by visiting

Bon Appétit!



Frog and Peach - PatioOn Friday, April 17, 2015, 7:00 p.m., the Frog and the Peach, 29 Dennis Street at Hiram Square, New Brunswick, New Jersey, will host a special dinner with courses paired with wines from France’s Loire Valley. The special guest will be wine maven Mark Altom.

Reception: Julien Braud, “La Bulle De L’Ouest” Petillant-Naturel Methode Ancestrale N.V.

First Course: Pork Rillons, Local Greens, Apple-Thyme Dressing; Wine Pairing: Benoît Daridan, Cour-Cheverny Vieille Vignes, 2012

Second Course: Pan Fried Walleye Sausage, Wild Rice, Toasted Horseradish; Wine Pairing: Andre Neveu, Sancerre Mont Damnés, 2013

Third Course: Milk-Poached Veal Loin, White Asparagus, Morel Mushroom, Egg Yolk; Wine Pairing: Stéphane Cossais, Montlouis-sur-Loire “Le Volagré,” 2008

Main Course: Grilled Lamb T-Bone, Piperade, Arugula & Parsley Salad, Rouille; Wine Pairing: Pallus “Pensées de Pallus” Chinon, 2011

Dessert: Flint Hill Farm Chèvre Tart, Rhubarb, Strawberry, Sancho Pepper; Wine Pairing: Huet Vouvray Moelleux “Haut Lieu,” 2009

The cost of the Loire Valley Wine Dinner is $115.00 per person, all-inclusive. For more information, or to make reservations, please call (732) 846-3216.

Bon Appétit!