Vickers - ExteriorOn Thursday, July 19, 2018, 7:00 p.m., Vickers Restaurant, 192 East Welsh Pool Road, Exton, Pennsylvania, will host “Bonne Bastille”: A French Wine Dinner.

Vickers’ Sommelier Hudson Austin will take guests through each wine, its region, producer and flavor profile. This is an intimate event that will be held in one of Vickers’ private rooms. It is an event for wine lovers and gastronomes alike.

French Wine Dinner Menu:

Hors d’Oeuvres: Trio de Spécialités Françaises: Escargot en Croute, Country Pâté, Smoked Salmon

Salade: Frisée-Lardon Salad: Champagne Vinaigrette, Smoked Bacon

Entrée: Steak Frites: Seared Hanger Steak, Truffle Pommes Frites, Sauce au Poivre

Dessert: Chocolate Éclair, Mocha Crème

Wines: Loire Valley, Rhone Valley, Languedoc-Roussillon

The price of the French wine dinner is $65.00 per person (plus tax & gratuity). This is an intimate event with limited seating. Only phone reservations will be taken for this event. Prepayment at the time of reservations is required.  For more information, or to make a reservation, please call Vickers Restaurant at (610) 363-7998.

Bon Appétit!

TAD

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Wines of South Africa

by artfuldiner on June 21, 2018

in Breaking News, Wine

According to an article by James Molesworth in the June 15, 2018, issue of the Wine Spectator, it’s something of a mystery as to why South African wines have yet to capture the attention of American wine lovers. This is rather puzzling as the Cape continues to produce distinctive and exciting wines from a diverse range of grape varieties at modest prices. And, interestingly enough, while the United States is the leading wine-consuming nation in the world, it is only the fourth largest export market for South African wines.

Hopefully, this is about to change, as the South African wines I’ve sampled over the years, have been benchmark efforts just waiting to be discovered. Listed below are just a few of the SA producers whose wines are well worth trying…

Hamilton Russell VineyardsHamilton Russell Vineyards: Located in the cool maritime Walker Bay wine appellation in the beautiful Hemel-en-Aarde Valley behind the old fishing village of Hermnus, the winery specializes in producing terroir-driven Pinot Noir and Chardonnay. These “Wines from South African soil with a Burgundian soul” are widely regarded as the best in South Africa and among the best in the world. Hamilton Russell produces approximately 15,000 cases of Pinot Noir and 20,000 cases of Chardonnay each year. Small yields and intense worldwide demand keep these elegant, highly individual estate grown wines in very short supply – but they are well worth seeking out.

I have two bottles each of the 2014 and 2015 Chardonnay remaining in my cellar and they are both fabulous. These are like fine white Burgundies… but at a fraction of the price. Mr. Molesworth recently reviewed both the 2016 Hamilton Russell Chardonnay Hemel-en-Aarde Valley ($39.00) and the 2016 Hamilton Russell Pinot Noir Hemel-en-Aarde Valley ($53.00), bestowing 93 points (100-point scale) upon each.

Forrester, Ken, WinemakerKen Forrester Vineyards: In 1977, Ken Forrester, who is affectionately known as “Mr. Chenin Blanc,” began a career in the hotel industry after a three-year course in Hotel Management at the Johannesburg Hotel School. Then, in 1993, with a young family, he and his wife, Teresa, purchased an historic vineyard in Stellenbosch, a university town located 31 miles east of Cape Town. This beautiful farm, complete with a circa 1694 Cape Dutch homestead, had stood vacant and derelict when the couple acquired it at auction.

After extensive renovations, most of the vineyard was planted to Chenin Blanc. This grape’s spiritual home is the Loire Valley, France. Today, however, 50% of the Chenin Blanc produced in the world is from South Africa. It is a versatile varietal and produces everything from fresh and fruity wines and sparkling tipples to seriously rich and luscious desert wines with several decades of aging potential.

Mr. Forrester’s most accessible wine would undoubtedly be his Chenin Blanc Western Cape Petit, which retails for a paltry $12.00. The 2017 vintage recently received 89 points from the Wine Spectator; but the 2016 is equally enjoyable. In the red wine department, I recently sampled his 2012 Merlot Reserve. This was an interesting wine, weighing in at 14% alcohol, exhibiting hints of cherry and subtle smoky undertones. Following fermentation, the wine was aged in French oak barrels for 12 months and then blended with a small amount (6%) of Cabernet Franc prior to bottling. This is a softly rounded accessible wine that is nicely balanced for early drinking. Available at $14.39 through Pennsylvania State Stores.

DeMorgenzon Winery - OwnersDeMorgenzon Winery: DeMorgenzon is a beautifully situated wine estate in Stellenbosch, with vineyards ranging from 200-400 meters on the slopes of the Ribbokkop Mountain. DeMorgenzon, which means “the morning sun,” takes its name from the first Afrikaans settlers, who aptly named this part of the Stellenbosch because it basks in the first rays of sunshine over the valley.

Vines were planted here in the early 18th century. Yet, despite the historic lineage of vine growing in this section of Stellenbosch, DeMorgenzon is very much the new kid on the block, having been purchased by Wendy and Hylton Appelbaum in 2003. Equipment has been replaced and upgraded, vines have been replanted, and an incredible amount of time and resources have been invested into propelling DeMorgenzon into one of the world’s premier wine estates.

DeMorgenzon Winery - Winemaker Carl van der MerweToday, the winery is not only celebrated for its majestic beauty, but also, because of winemaker Carl van der Merwe’s skill, for crafting some of South Africa’s most exciting and original wines. By the way, this is the winery that pipes Baroque music through the vineyard 24 hours a day, claiming that it aids the ripening process. Be that as it may, it is the DeMorgenzon Reserve Chenin Blanc that has captured the attention of wine lovers and wine critics alike. The 2016 vintage, which was released in the summer of 2017, received a whopping 93 points from Robert Parker’s Wine Advocate and is available online in the $39.00 range.

The 2016 DeMorgenzon Reserve Chardonnay is also very highly rated – 94 points from the Wine Advocate – and retails around the $31.00 mark. My favorite, however, would undoubtedly be the intriguing 2014 DeMorgenzon “Maestro,” a blend of 26% Roussanne, 25% Chardonnay, 19% Grenache Blanc, 17% Chenin Blanc, and 13% Viognier. This was originally purchased through the Pennsylvania State Stores for $24.99 and also goes for about the same price online. I mentioned this wine in a previous review; but it is still available and definitely worth seeking out.

If red wine is more to your liking, be sure to try the 2015 DeMorgenzon DMZ Syrah, which received 89 points from the Wine Enthusiast and retails in the $18.00 range.

Cheers!

TAD

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Harvest Moon Inn

1039 Old York Road

Ringoes, New Jersey

(908) 806-6020

https://www.harvestmooninn.info

Harvest Moon Inn - ExteriorAs I’ve mentioned on more than a few occasions, it is always with somewhat mixed emotions that a food writer returns to a restaurant he/she has previously reviewed. Will it have improved… slipped a notch or two… maintained its status quo? And since my initial critique of the Harvest Moon Inn had been posted over 15 years ago, I wasn’t quite sure what the story would be.

Checking out my old review, apart from two minor faux pas – occasionally convoluted presentations and a penchant for teaming up a majority of entrées with whipped potatoes –  Harvest Moon had been a most satisfying dining experience. After all, chef/proprietor Stanley Novak, a CIA grad, had held culinary court at such esteemed Garden State kitchens as Fromagerie and the Frog and the Peach. So, my dining partner and I had high hopes that the restaurant would be as good as we both remembered.

Unfortunately, things got off to a rocky start – our server had significant difficulty locating the bottle of wine I’d ordered, coming back several times to apologize for the delay – and then proceeded to go downhill from there. Once finally located, the server had equal difficulty extracting the cork; thus, the bottle had to be handed over to the bartender for oenological surgery… which failed, sending the cork, and various bits and pieces thereof, into the body of the bottle. Which meant, of course, that even though this was a white wine (and a rather expensive one at that, I might add), it had to be carefully decanted into a carafe in order to eliminate the debris.

But wait – and I do mean wait – there’s more… The wine, for some unknown reason, was at room temperature, not properly chilled; and, therefore, it had to be chilled at table before it could be thoroughly enjoyed… And the server had yet to take our order!

When we finally did get around to the food, it was something of a mixed bag. Appetizers measured up; but the entrées, in my opinion, fell far short of the mark. The Arugula Salad, for example, had a great deal to offer. Toasted pistachios, feta cheese, and red onion crisps all had strong supporting roles; but it was the sweet Vidalia onion-ginger vinaigrette that really sealed the deal.

Harvest Moon Inn - Veg Spring RollsEven better, though, were the Crisp Vegetable Spring Rolls. Set on a bed of sautéed spinach and Napa cabbage, the rolls were, as advertised, quite crisp and crunchy. The pool of sweet chili sauce added a nice splash of color as well as flavor. The dish makes a first-rate starter… or a great preprandial snack if you happen to stop in at the bar.

Harvest Moon Inn - Duck BreastThe entrées, unfortunately, don’t fare nearly as well. The Sautéed Long Island Duck Breast was hardly exceptional, harkening back to the ill-conceived convolutions of the past. Mr. Novak teamed the thick, overly fatty slices with snow peas, wild rice, orange confit… and cilantro and Napa cabbage… and sweet Vidalia onion & ginger vinaigrette… and tiara of crisp wontons… and whipped potatoes. There were simply too many ingredients here; all fighting with each other like riled up strangers… and the potatoes were totally superfluous.

Harvest Moon Inn - Pork MedallionsAnd those very same spuds also put in a guest appearance with several other dishes, including my Grilled Pork Medallions. In this presentation, however – companioned by braised red cabbage, bacon & caramelized onions, and black currant demi-glace – they were somewhat more essential. The pork medallions themselves, though, were the real problem: Obviously overcooked, they were as tough as Clint Eastwood’s Rawhide saddle. To the restaurant’s credit, however, a hefty percentage was removed from the check.

Harvest Moon Inn - Peanut Butter BrownieDessert – a luscious peanut butter brownie – hit a high note… but it still wasn’t enough to salvage the evening. Portions, especially the entrées, were as prodigious as I remembered; but I would gladly have sacrificed portion size for a touch more subtlety with regard to both ingredients and presentation.

Sad to say, Mr. Novak’s cuisine, which seemed “both creative and contemporary” when I penned my initial review in 2002, now feels ponderously out of date. The au courant dining scene has witnessed a host of exciting developments in the past sixteen years; and, in my opinion, the Harvest Moon Inn has failed to keep pace.

Bon Appétit!

TAD

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Gladstone Tavern - Father's DayTomorrow, Sunday, June 17, 2018, the Gladstone Tavern, 273 Main Street, Gladstone, New Jersey, will celebrate Father’s Day with menu specials and live music with Michael Andrew.

Father’s Day Menu Specials…

FROM THE BAR – Campfire: Dewar’s 12-year, Nuestra Soledad Mezcal, Orange, Lagavulin Spritz, “Smoking Rosemary”… El Padre Caliente: Tanteo Habanero Tequila, Cointreau, Peach, Lime, Agave… Beckman ‘Purisma” Syrah: 2014 California… Neshaminy Creek Leon Imperial Stout: PA 11.5%

STARTERS – Beer & Cheddar Soup: Mini Pretzel Bites + Bacon Bits… Heirloom tomato Salad: Jasper Hill Blue Cheese, Shaved Red Onion, XV Olive Oil, Aged Sherry Vinegar… Shrimp Corn Dogs: Corn Relish, Ancho-Honey Glaze, Old Bay Mustard

MAIN DISHES – Grilled Harpoon Caught Atlantic Swordfish: Black Pepper Crust, Smoked Tomato Risotto, Three Pepper Relish, Micro Basil… Monkfish + Chorizo Kebabs: Slow-Simmered Gigante Beans, Tomato, Dill, Garden Herb-Fennel Salad… Cedar River “All Natural” 24oz T-Bone Steak: Fried Loaded Baked Potato Skins, Grilled Beefsteak Tomato

DESSERT – Chocolate-Peanut Butter Ice Cream Cake: Salted Peanut Butter Ice Cream, Chocolate Cake, Peanut Butter Sauce, Cracker Jack… Banana Pudding: Vanilla Wafer, Banana, Salted Caramel Pudding, Heath Pieces

Dinner will be served beginning at 12:00 noon; special music with Michael Andrew 5:00 p.m. – 8:00 p.m. For more information, or to make reservations, please call (908) 234-9055.

Bon Appétit!

TAD

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Beaver Creek Tavern

1350 Bondsville Road

Downingtown, Pennsylvania

(484) 593-0481

www.beavercreek-tavern.com

Beaver Creek Tavern - ExteriorIf you’re planning a pleasant drive through the beautiful Pennsylvania countryside, possibly looking forward to a bit of gustatory payback at the end of the road, you might consider concluding your sojourn with a short hop on the Route 30 Bypass. Head west, take the Thorndale exit, and hang a right on Bondsville Road. About a mile later, following a few twists and turns, you arrive at your destination.

The Beaver Creek Tavern – formerly Bacon’s Tavern and the Kings Highway Inn – may seem like just another run-of-the-mill “happy-tappy,” but if you happen to be cruising anywhere in the area, it’s a great stopover for lunch, dinner, or a midafternoon snack.

Beaver Creek Tavern - Dining RoomIf you wander in around 12:00 noon, you’ll see the usual gang of gregarious locals hanging out at the bar. This is usually an older crowd, although the remainder of the clientele runs the gamut age-wise. So just plop yourself down at one of the high tops and do a little people watching. Should you arrive at the dinner hour, the bar area will really be jumping. But if you’ve had the forethought to make a reservation (which is always a good idea for dinner) you’ll be seated in the attractive small dining room, which is still pretty bustling, but a smidgen more sedate.

The food here is exactly what you’d expect. “Pub grub” is the colloquial term… and it rounds up all the usual suspects – nachos, quesadillas, burgers, sandwiches, wraps, etc., etc. – although they’re a good deal better than most representatives of the genre. At dinner, however, the kitchen does become a bit more adventurous, offering up a variety of beef, chicken, seafood, and pasta dishes.

Beaver Creek Tavern - NachosTo start things off, possibilities range from French Onion Soup to variations on Mac n’ Cheese to Pierogies to Cheesesteak Eggrolls to Stromboli Bites. My advice, though, is to keep it as simple as possible. I’d go straight for the BCT Nachos (pictured), tri-colored corn tortilla chips splattered with chili, sour cream & salsa and flooded with chili peppers and slices of black olives. You may also substitute either chicken or chorizo for the chili, if you are so inclined.

Beaver Creek Tavern - Bacon Cheddar BurgerAs you move right along, the burgers, all handmade with 8 ounces of fresh ground beef, are quite good – and almost every variation on the theme you could possibly dream up. There’s the Beaver Lodge: roasted red pepper sauce, mushrooms, onion ring and provolone cheese; Maverick: roasted red peppers, jalapeños, hot sauce, and American cheese topped with a fried egg; Longwood: blue cheese, mushrooms and bacon; and the Hawaiian: pineapple, onions, ham, pineapple habañero sauce and cheddar cheese. You can even build your own burger with your choice of bun, cheese, sauce (add 50 cents each) and topping (add 75 or 95 cents each). You may also substitute a bison burger for $2.00 extra. On the other hand, nothing quite beats the good, old reliable Bacon Cheddar Burger (pictured). By the way, the accompanying fries are also quite good.

Beaver Creek Tavern - Grilled RachelLike the burgers, the sandwiches are also highly recommendable and quite generously portioned. Possibilities include everyone’s favorite Triple Decker Club, the ubiquitous Philly Cheesesteak, and a host of chicken – Blackened Cajun, Grilled Jerk, Grilled Pesto, and Tavern Grilled – choices. The kitchen also turns out a first-class Reuben – corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on grilled rye – and sister Rachel (pictured), which features turkey rather than the usual corned beef.

If you decide to drop in for dinner, the Cobb Salad – mixed greens, roasted turkey, tomatoes, onion, red bell peppers, cucumbers, carrot, hard-cooked egg, bacon and blue cheese crumbles – which is quite suitable for sharing, makes a good starter. From there, you move on to the entrées and – once again – I suggest that you keep things as simple as possible. Go for the Yuengling Fish n’ Chips or, perhaps, the Homemade Meatloaf.

Beaver Creek Tavern - Dark Choc Cake w Peanut Butter IcingAn added bonus…You will find the desserts here surprisingly good. The Carrot Cake is a real winner. On the other hand, if you’re a bit of a peanut butter freak – as I am – the Dark Chocolate Cake with Peanut Butter Icing is something of a must. The cake is marvelously moist and the icing smooth, creamy, and rife with that impossible-to-resist true peanut butter taste. Forget the calories… go for it.

The Beaver Creek Tavern isn’t about to set any new culinary standards… But the food is quite good, the price is right, there’s a good selection of brews, and a reasonably quaffable wine list. So, if you happen to be traveling in the area, be sure to give it a try.

Bon Appétit!

TAD

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At the Table

11 Louella Court

Wayne, Pennsylvania

(610) 964-9700

www.atthetablebyob.com

At the Table - InteriorHidden away in a former creperie just off Lancaster Avenue, At the Table is owned by a young couple, Tara Buzan and Alex Hardy, both chefs. She is a successful caterer who presided over A Taste of Britain for seven years; he has plied his significant skills in such innovative eateries as Philadelphia’s Pumpkin and Phoenixville’s Majolica. Together, however, something disarmingly different was what they had in mind…

And At the Table is most assuredly that. For the rather generic two-toned slate-gray walls of the diminutive dining room – a mere 24 seats – belie the avant-garde artistry of Mr. Hardy’s striking Thomas Keller-esque presentations. And since the Main Line would never be accused of being on the culinary cutting-edge, Mr. Hardy’s approach to matters gastronomic is a downright risky proposition. Risky, not only in the sense that his cuisine will probably have little appeal for the diehard grab & growl meat and potatoes crowd; but there is also the distinct possibility that his au courant approach may not sit particularly well with some restaurant critics.

At the Table - Garden SaladInterestingly enough, in Ken Alan’s non-review review published in the February 2017 issue of Main Line Today, the writer seemed quite taken with Mr. Hardy’s cuisine, especially his 25 ingredient Garden Salad. A scant month later, Philadelphia Magazine’s Jason Sheehan had similar thoughts, noting that the salad was so composed and designed as to be more representative of art than food. Still Life with Beets he called it. He also bestowed three stars and encouraged diners to “come from anywhere in the region.”

Conversely, Craig LaBan of the Philadelphia Inquirer (April 20, 2017 review) was a good deal less than complimentary with regard to the above-mentioned salad   – “Because like so many of the precious dishes I encountered at this exceedingly ambitious bistro it was more satisfying to behold than eat.” – bestowing one bell (star) and a “hit or miss” rating upon the restaurant.

Amazing how the same restaurant is capable of generating such widely divergent reviews… But on to more profitable pursuits… Given Mr. Hardy’s meticulous artistic presentations, there is always the danger that form may, upon occasion, take precedence over substance, or that a host of superfluous ingredients may diminish rather than enhance a given dish’s palatability. I sensed this more during my first visit than my second.

At the Table - Ora King SalmonThe Ora King Salmon, for example, found the perfect partner in an intriguing coconut saffron sauce. The garnish of picked fennel, on the other hand, was not only de trop but also inordinately chewy. The seabed of orzo would have made an excellent accompaniment; but even with the inclusion of Pernod and Mascarpone, the result was surprisingly bland. And an appetizer of Hand-Made Gnocchi – despite the presence of such upbeat ingredients as duck confit, mushrooms, chives, goat cheese, and plum – suffered a similar fate.

At the Table - Red SnapperA slight faux pas with salmon notwithstanding, Mr. Hardy appears to have a particular gift for bringing out the very best in seafood, appropriating those subtle embellishments that succeed in caressing rather than smothering the objects of their affection.  His Seared Scallops are marvelously meaty, teamed with wild mushrooms & celery root purée, and then positively blown into orbit by a tantalizingly spicy chorizo dust. Even better, though, is the incomparable pan-seared Red Snapper (pictured). Companioned by such apparently strange bedfellows as avocado salsa and mango purée, the entire dish is a study in textural gestalt subliminally finessed with a splash of red chili oil.

Appetizers range from such familiar items as Prince Edward Island Mussels – in this case jazzed up with white wine, bleu cheese, pickled fennel and tarragon crostini – to A Taste of Crudite, incorporating all the usual suspects plus green goddess dressing and sourdough “dirt.” The table favorite, however, proved to be the Burrata and Tomato Salad, a simple but sublime presentation enhanced with a minimalist sprinkle of balsamic.

At the Table - Foie GrasDespite Craig LaBan’s rather curious remark – “Who needs a quarter-pound of liver to start a meal?” – the Hudson Valley Foie Gras makes an excellent appetizer. I’ve twice partaken of its delicately rich buttery flavor and addictively silky texture, and it was positively exquisite on both occasions. It is, without doubt, a marvelous prelude to any meal and simply not to be missed.

At the Table - Key Lime TartDessert-wise, at various times, Mr. Hardy has offered such items as Apple Tarte Tatin, Crème Brûlée, Angel Food Cake, and a first-rate Cheese Assortment. I have personally sampled his Chocolate Espresso Pot de Crème, which I found to be good but not outstanding; his Caramel Chocolate Tart, which is excellent; and his Key Lime Tart (pictured), which is utterly superb. This latter entry, adorned with raspberry coulis, lemon curd, and toasted almonds, is just the proper color (yellow rather than green), taste (tangy rather than sweet) and texture (silky smooth rather than overly creamy).

At the Table - OwnersMs. Buzan and Mr. Hardy have fashioned an extraordinarily unique dining experience that manages to breath a good deal of fresh air into the Main Line’s business-as-usual culinary status quo. If you’re in search of an incomparably intimate evening at table, At the Table affords diners a marvelous opportunity to get up close and personal with both the chef and his remarkably innovative cuisine. Oh, there are still a few glitches in the machine, and the prices are rather lofty, but the plusses far outweigh the minuses; and the fact that you may tote along a vintage(s) of your own choosing (and there is no corkage fee) will help ease the strain on your pocketbook.

Just be advised… Reservations are de reigueur… And be sure to bring cash, as the restaurant does not accept credit cards.

Bon Appétit!

TAD

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Nicholas - Prime Catch Seafood DinnerOn Tuesday, June 19, 2018, 7:00 p.m., Restaurant Nicholas in Red Bank, New Jersey, will collaborate with “Local 130” for a five-course seafood dinner. Local 130 works directly with New Jersey boats and small fishing cooperatives along the East Coast to procure the finest and freshest seafood available. Scallop Crudo, Blackened Local Porgy, and Dayboat Black Bass are just a few of the incredible dishes being served at this one-night-only event.

Prime Catch “Local 130” Dinner Menu…

First Course (Delaware Bay, NJ): Local Elder Point Oyster, Blueberry Mignonette, Mint Gel

Second Course (Point Pleasant): Scallop Crudo, San Marzano Tomato Vinegar, Sweet 100’s, Aged Provolone

Third Course (Point Pleasant): Blackened Local Porgy, Jerk Rub, Scorpion Chili Marmalade, White Bean Purée, Crispy Rice Flake

Fourth Course (Point Pleasant): Dayboat Black Bass, Cucumber Gazpacho, Cured Pork

Fifth Course: “Key Lime Pie”

The Price of the Prime Catch “Local 130” Dinner is $115.00 per person (plus beverages, tax & gratuity).

This is a ticketed event. For more information, or to make reservations, please call (732) 345-9977.

Bon Appétit!

TAD

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Anthony Bourdain: Requiem for a Chef

by artfuldiner on June 9, 2018

in Breaking News

Bourdain, AnthonyFor Tony Bourdain: Who taught us about food, about the world and, most of all… about ourselves. May he rest in peace.

Bon Appétit!

TAD

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Frog and Peach2On Friday, June 22, 2018, 7:00 p.m., the Frog and the Peach, 29 Dennis Street, New Brunswick, New Jersey, will host a special dinner featuring selected wines made by women winemakers.

Reception: Assorted Flatbread and Grissini; Wine Pairing: Day Wines Pet-Nat “Mamacita” Vermentino/Muscat, Willamette, Oregon, 2017

First Course: Striped Brass Crudo, Rutger’s Hazelnuts, Cauliflower, Bell Pepper Juices; Wine Pairing: Domaine de la Pépière “La Pépié” Muscadet Sèvre-et-Maine Sur Lie, Loire, France, 2017

Second Course: Grilled Portuguese Octopus, Marinated Kale, Crispy Garbanzo, Local Okra; Wine Pairing: Burgans Rías Biaxas Albarino, Galicia, Spain, 2016

Third Course: Fresh Mozzarella and Black Pepper Tortelloni, Summer Truffle, Basil, Heirloom Tomato; Wine Pairing: Castell’In Villa Chianti Classico, Tuscany, Italy, 2013

Main Course: Pan Seared Lamb Loin, Golden Beets, Bitter Greens, Walnut Breadcrumbs, Sage; Wine Pairings: Château Latour-Martillac, Pessac-Léognan Grand Cru Classéde Graves, Bordeaux, France, 2012… Snowden Vineyards “The Ranch” Cabernet Sauvignon, Napa, California, 2014

Dessert: Dulce de Leche Empañada, Mango & Apple Chutney, Chocolate Sauce; Wine Pairing: Susana Balbo, Late Harvest Malbec, Mendoza, Argentina, 2012

The price of the Women Winemakers’ dinner is $105.00 per person (plus tax & gratuity). For more information, or to make reservations, please call (732) 846-3216.

Bon Appétit!

TAD

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Nicholas - Summer Walk-Around Wine TastingOn Thursday, June 21, 2018, 7:00 – 8:30 p.m., Restaurant Nicholas in Red Bank, New Jersey, will host a special wine tasting featuring wines that are perfect for summertime quaffing. To complement the wines, a special selection of hors d’oeuvres will be served.

TASTING WINES…

Brunori Verdicchio di Castelli diJesi Gemme 2016

Domaine Ricard Touraine Sauvignon Blanc Le Petiot 2017

André Bonhomme Viré-Clessé Vieilles Vignes 2016

Amista-Morning Side Vineyard 2015

Johann Peter Reinert Riesling Auslese Feinherb Kanzemer Sonnenberg 2016

Domaine du Carrou Sancerre Rosé 2017

Trousse Chemise Pinot Noir Hyland Vineyard 2016

Domaine Francois Raquillet Mercurey Rouge Vieilles Vignes 2016

Fattoria Zerbina Sangiovese Superiore Romagna Ceregio 2016

Corzano e Paterno Chianti Riserva Tre Borri 2015

Roc des Anges Côtes de Catalan Rouge Effet Papillon 2017

Xavier Vines Vacqueyras 2015

Maculan-Merlot-Cabernet Sauvignon Veneto Brentino 2014

Fabre Montmaou Cabernet Sauvignon Patagonia Barrel Selection 2015

Catena-Tinto Historico Malbec 2015

The price of the summer walk-around wine tasting is $75.00 per person, $50.00 of which will be put toward the first wine purchase.

For more information, or to make reservations, please call (732) 345-9977.

Cheers!

TAD

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