June 1-2, 2013 Women’s Club of Upper Montclair PROCEEDS TO BENEFIT
Montclair Food & Wine Festival Culinary Scholarship St. Joseph’s Children’s Hospital Partners for Health
THE FOOD CAPITAL OF NJ
™
Dear Friends and Culinary Enthusiasts, Welcome to the food capital of NJ! Not to be Montclaircentric, but Montclair boasts over ninety culturally diverse eateries and some of NJ’s best chefs and highly acclaimed restaurants. But that’s not all - we’ve got music, culture, architecture, art, cinema, and a vibrant heartbeat inspired by creativity, originality, and innovation. Cheers to that! When the concept for a non-profit, charity driven food and wine festival was born sometime in Spring 2011, I had little idea of magnitude of the undertaking. Big on belief, but little on start-up capital, our unique group of community volunteers, local chefs, restaurateurs, and industry professionals worked together to design a two-day event to recognize, celebrate and share the culinary wealth and diversity of Montclair, while pursuing charitable and educational purposes. The Montclair Food & Wine Festival is proud to benefit the St. Joseph’s Children’s Hospital, Partners for Health, and to establish our own scholarship program, in tandem with the MFEE, to a local student to pursue a culinary education. It is with great humility and gratitude that I welcome you to the first annual Montclair Food & Wine Festival! Sincerely, Melody Kettle Founder & President Very Special Thanks To John R. Kettle III
Joseph Marino
Gerry Cerrigone
Liz Hartman
Kelly McDonald
Rosie Saferstein
Gary Fisch
Sharon Sevrens
Robin & Ken Schlager
Tim Barr
Eric Levin
Cathy & David Black
Lois Whipple
Beth Wilensky
Angela & Hank Uberoi
Mark Porter
Sarah & Giles Colwell
Alyson McCarthy
Francesco Palmieri
Donna Bird
THE FOOD CAPITAL OF NJ ™
BOARD OF TRUSTEES
Melody Kettle, President & Treasurer Michael J. Carrino, Executive Vice-President Lisa Hawthorne Smith, Secretary Susan M. Guerra, Vice-President Louis Palma, Vice-President Logistical Host Committee Melody Kettle, Chair & Liz Hartman, Co-Chair Lisa Hawthorne Smith Design & Décor Sub-Committee Liz Hartman Anita Kassel Melody Kettle Lisa Smith Restaurant Committee Melody Kettle, Chair Eric Levin, Advisor Scholarship Committee Melody Kettle, Chair & Michael Carrino, Co-Chair Robin Schlager Ariane Duarte Entertainment Committee Tracy Herrick, Chair & Melody Kettle, Co-Chair Legal Rutgers Community Law Clinic
Corporate Sponsorship & Advertising Melody Kettle, Chair Local Fundraising Committee Lisa Smith, Chair & Kim Keys, Co-Chair Jodie Dawson Kim Keyes Jessica Freeman Anita Kassel Marketing Melody Kettle, Chair Media Outreach Melody Kettle Art Direction Susan Guerra Public Relations Diaz-Schloss Communications Advisory Francesco Palmieri Sharon Sevrens Gary Fisch
Bringing together individuals and community leaders from across our town who are working to help Montclair Eat. Play. Live. . . Better!
See the full list of Community Partners and learn more at:
PARTY!
MAY 29 – JUNE 23 WWW.MFEE.ORG 973-509-4021
info@mfee.org
DCH Montclair Acura I S
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DCH Millburn Audi
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BMW of Bloomfield is proud to sponsor the Montclair Food and Wine Festival
BMW of Bloomfield 425 Bloomfield Avenue, Bloomfield, NJ (Exit 148 off GSP) bmwofbloomfield.com
The Ultimate Driving Machine速
Gary Fisch,
Founder and CEO Gary’s Wine and Marketplace
When summer rolls around, we guide our guests to bottles of chilled wine, light-bodied beers and long summer cocktails to slake their summertime thirst. From light sparklers, to refreshing rosés and summer shandys, following are some of our favorite beverages to beat the heat. Italian Whites: Italy is a mountain range from top to bottom and where there is altitude, there is plenty of fresh, thirst-quenching acidity in the wines. Northern and central whites like Arneis, Soave, Gavi, Verdicchio and Vernaccia top the list. But don’t discount the South. Greco di Tufo from Campania has pleased many a thirsty palate since the time of the ancient Greeks. Dry Rosé: Rosé—made from red grapes fermented after abbreviated skin contact, which renders myriad shades of pink, has been making a comeback in the last few years, regaining its reputation as the dry, refreshing, food-friendly wine choice of many a savvy wine drinker. The perfect compromise between reds and whites, they pair with an array of foods from seafood and salads to lighter grilled meats, even BBQ!
www.garyswine.com
Prosecco as a Mixer: Prosecco, from Italy’s Veneto region makes a light and sparkling base for mixed drinks of all varieties. Add a few drops of your favorite fruit liqueur, a scoop of sorbet or make a refreshing gin and juice cocktail with 1/4 cup of gin, 2/3 cup of Prosecco, 2 tablespoons lemonade concentrate and a splash of fresh lime juice mixed together in a pitcher and served with a lime wedge garnish. Summer Beers: Beer drinkers instinctively know that summer is a time to drop the stouts and grab a pale ale, a lemonade infused Shandy, citrus kissed wheat beer or a seasonal brew from your favorite producer. If you can’t decide between beer or a cocktail, reach for a hard cider—it’s like your favorite orchard fruit in fermented form with a light sparkle to start the celebration! BERNARDSVILLE 100 Morristown Rd • (908) 766-6699 MADISON 121 Main St • (973) 822-0200 WAYNE 1308 Rt. 23 North • (973) 633-3900
THE FOOD CAPITAL OF NJ ™
GRAND TASTING JUNE 1, 2013
PARTICIPATING RESTAURANTS AND PURVEYORS
A Toute Huerre
Maritime Parc
Blue Jay Syrups
Montclair Bread Company
Brick Lane
Nico
Bobolink
Next Door
Chakra
Nicolosi Fine Foods
Costanera
Red Eye Café
Corso 98
Olive That! & More
Escape
Samba Montclair
Fricassee
The Pie Store
Fin
Strip House
J&K Steakhouse
Uncle Moustache
Kings
Vermont Creamery
Le Salbuen
AND MORE . . . . . .
Jaret's Stuffed Cupcakes
Upstairs
Lance Knowling
Sharon Sevrens Proprietor Amanti Vino Amanti Vino is located at 30 Church Street in Montclair, NJ.
As the proprietor of a boutique wine store in downtown Montclair, a vibrant area where restaurants abound, my staff and I play virtual sommelier to over 100 diners every night. Some of our top wine recommendations and paring tips Make sure the wine is as sweet as, if not sweeter than, the food with which it is being paired. (Have you ever wondered why Brut (dry) Champagne always tastes terrible with wedding cake?) Match the wine to the sauce or preparation, not to the meat. A simple piece of chicken grilled with fresh lemon would work well with a Chardonnay or Sauvignon Blanc while Chicken Parmesan screams for a Chianti or Brunello. Forget the old adage of “white wine with fish and red wine with meat.” Choose wines high in acidity if you are pairing wine with a high fat food. In general, Italian wines are higher in acidity, so a nice Barolo would be perfect with lamb chops. Don’t be afraid of the bubbly! Champagne works with just about everything, except dessert. From lobster and shrimp to filet mignon and Chinese food, nothing beats a nice glass of Champagne. I am particularly fond of “Grower Champagnes” which are yeastier and lack the sweet and sour finish of many of the bigger, better known brands.
Get to know rosé. Do you think that rosé is the same as White Zinfandel? Think again! Rosé is dry, has crisp acidity and may well be the perfect wine for pairing with most foods (including spicy food, grilled meats and most seafood regardless of preparation) or just sipping on its own. Rosés are made from just about every red variety such as Pinot Noir, Mouvedre and Syrah, and is a workable solution for most pairing quandaries. The most important tip I can offer in food and wine pairing is to have fun experimenting. Why not pop a few different wines to see which works best? Some of my most successful pairings have happened by chance. And when all else fails, drink what you like! Feel free to drop me a line with your successes, failures and other pairing thoughts at sharon@amantivino.com. 30 Church Street, Montclair, NJ Sunday–Tuesday: 12–8 Wednesday & Thursday: 11–9 Friday & Saturday: 10– 10 973-509-9463 www.amantivino.com
THE FOOD CAPITAL OF NJ™
Gala Dinner Menu June 2, 2013
Wines Paired By Sharon Sevrens, Amanti Vino Amuse-Bouche Mike Carrino, Pig & Prince Deviled quails egg, cornichon, sriracha, "PB+J" stone fruit and pistachio butter macaroon Ahi Poke, avocado mousse, Tokyo green onion Petite porc pâté en croute First Course Francesco Palmieri, The Orange Squirrel “Oyster Oyster” Warm Pickled Oyster Mushroom, Duck Confit & Chilled Oyster with Green Apple Fennel Mignonette Second Course Ryan DePersio, Fascino Crab-Scallion Agnolotti, Clam-Herb Broth Third Course Ariane Duarte, CulinAriane Pan Seared Halibut, Corn Chowder, Bacon Lardons, Pea Tendrils Fourth Course Mitchell Altholz, Highlawn Pavilion Duo of Grass-Fed Boneless Short Ribs and Côte de Bœuf with Celery Root Purée Brunoise Vegetables and Early Summer Truffle Sauce Fifth Course Zod Arifai, Blu Caramel Panna Cotta with Banana Juice & Black Pepper Crumble Finish: Bean to Bean Java Love Roasters Chocolate Path Beans: Origin Coffee +Chocolate Pairing
Mitchell Altholz Executive Chef Highlawn Pavilion
Farm-to-Table dining is nothing new for us. We have been preparing meals with natural ingredients sourced from local New Jersey farms and gardens since we opened our doors in 1986. Our farm and greenhouse at Pleasantdale Château, just minutes down the road, also provide guests of our restaurant with the freshest vegetables, fruits and herbs available. You’ll often find Chef Altholz at the farm himself, hand-selecting ingredients for that day’s lunch or dinner. With culinary experience spanning two continents (having spent seven years in France honing the art of gastronomy), Chef Altholz works to creatively present quality ingredients for a menu that showcases American fare with a European flair, and pairs well with our carefully-curated wine list. LUNCH: Monday - Friday, 12:00 - 3:00 pm DINNER: Monday - Thursday, 5:30 - 9:00 pm Friday, 5:30 - 10:00 pm Saturday, 5:00 - 10:00 pm Sunday, 5:00 - 9:00 pm Eagle Rock Reservation | West Orange, NJ 07052 973-731-3463 | Highlawn.com
Chef Zod Arifai BLU, NEXT DOOR, DARYL “Zod is even more obsessed with perfection than most Manhattan chefs,” says Alan Richman, GQ wine and food critic. -‐From "The Wizard of Zod," by Eric Levin, senior editor of New Jersey Monthly, published in 2009.
Zod Arifai is the acclaimed executive chef/owner of Blu and Next Door Restaurants, both located in Montclair, NJ, and Daryl Wine Bar & Restaurant in New Brunswick. Blu is consistently rated among the best in the state by consumers as well as restaurant critics at a host of publications. Recognized for his unconventional, exciting, and wholly unique New American cuisine with world influences, Zod has a passion for superb ingredients simply prepared. Completely self-taught, the chef spent brief periods in the most acclaimed restaurant kitchens in the country: Bouley, Charlie Trotter, Aureole. He opened the highly regarded Juniper in Lyndhurst, NJ in 1995; Ten Square in Morristown in 1998, and he was previously affiliated with Crisci and Jack's Fifth (both located in NYC). Of Albanian descent, Zod Arifai was born in Kosovo and moved to the US with his family when he was 9. He is currently a resident of Montclair.
Blu - 554 Bloomfield Ave. - Montclair, NJ – 973-509-2202 Next Door – 556 Bloomfield Ave. – Montclair, NJ – 973-744-3600 Daryl Wine Bar 302 George St. - New Brunswick, NJ - 732-253-7780
rd
At the age of 25, Chef Ryan DePersio made a mark in the food world. Heading the kitchen at his creative, family-owned, modern Italian restaurant in Montclair, Ryan and “Fascino” have received nothing less than three-star reviews. 10 years later, “Fascino” is still on top and Ryan opened “Bar Cara” in Bloomfield, in 2010 (a more casual Italian restaurant and bar) named Best New Restaurant. Ryan went on to be named Culinary Director of “Nico Kitchen and Bar” at The NJPAC. He has been named Rising Star by Restaurant Hospitality, Best Chef in Montclair Magazine, and has appeared on The Today Show, Tony Tantillo, and the Food Network numerous times!
Photo Credit: James Worrell
Some things in life truly stir the senses and leave a lasting impression.
Sharing a delectable meal with family and friends . . . savoring an unforgettable wine . . . receiving personal touches that enhance your dining experience. This is the philosophy behind The Orange Squirrel.
Chef/Owner Francesco Palmieri serves his creative culinary interpretations of contemporary American upscale comfort cuisine in his hometown of Bloomfield, New Jersey. He invites you to come and experience food that is freshly prepared with the finest ingredients and a large dose of passion including house-made pastas, ‘couture’ pizzas, appetizers, salads, soups, main entrées and side dishes. Did you know that dinner is served until 10:30 pm weeknights and until 11:30 pm Thursday-Saturday? At the 10-seat custom-made limestone bar the full menu is available along with Chef-selected wines, specialty cocktails, 30 bottled craft beers and seasonal beers on tap. Food, wine and beer are also available for take away. In the four short years since opening, The Orange Squirrel has received positive media accolades including: Best Chefs America; a “Don’t Miss” and “Most Exciting New restaurant in 2009 in New Jersey” by The New York Times. In 2012 New Jersey Monthly Magazine named The Orange Squirrel a “Top 25 Restaurant”. Chef Francesco’s television appearances include TODAY with Katie Lee & Hoda and CBS Two in the Kitchen.
The Orange Squirrel is located at 412 Bloomfield Avenue (Garden State Parkway Exit 148, near Routes 280, 3 and 46) Open Monday-Saturday for Dinner Lunch: Tuesday– Thursday; Closed Sundays Phone: 973-337-6421 / www.theorangesquirrel.com.
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JAVA
4 5 2011
EST.
by the numbers.
100
Number of cups of coffee an Olympic athlete can have each day. Caffeine is considered a performance-enhancing drug by the IOC, and 5 cups take you over the allowable limit.
Percentage of Java Love's green coffee beans that are
Organic, Sustainably Farmed, Fair Trade, Rainforest Alliance and/or Water Processed.
ber ” num c i g a ears ’s “m e FIVE y – C o ff e e nts tak op
00
pla cr coffee ce first Arabica re and produ ce only FIVE u to mat nt will produ s per year – la p t bean und a h t f green TH” of that po s to o s d n d IF r F pou a d E g stan ly “ON and, on he rigid sortin lty Coffee.” t ia s c t mee old as “Spe be s
4
Number of cups (in the MILLIONS) Americans consume per day - The U.S. is the leading consumer of coffee in the world.
1475
Year Turkish law made it legal for a woman to divorce her husband if he failed to provide her with daily quota of coffee.
244
25
Number of pounds we roast at a time. Java Love Coffee Roasting Co., is a specialty coffee micro roaster. Meaning our coffee is the freshest you’ll have (unless you’re roasting your own at home).
Average number of Arabica coffee cherries picked to produce ONE pound of roasted coffee. Since each cherry contains two beans – that’s 4000 beans.
3.5
Pounds of coffee Brazil produces every Billion year--highest yielding country in the world.
35
Percentage of coffee drinkers who take their coffee black.
973-744-2122 Bellevue Avenue www.JavaLoveRoasters.com Montclair, NJ 07043 info@JavaLoveRoasters.com
Chocolatepath.com is an on-‐line specialty retailer founded in Montclair serving dark chocolate lovers nationwide. We are dedicated to finding small batch dark chocolates from around the world. Think ‘your favorite wine store’ for chocolate. Many of our featured chocolate makers are true ‘bean to bar’ providers, meaning they source their own small batch cocoa beans and control the manufacturing process end to end. We also represent the best chocolatiers who make dark chocolate bars, truffles, toffees and other assorted confections from the finest dark chocolate and fresh ingredients. We provide live tastings and gift services for corporate, private and non ! fundraising events including vendor tables at shopping boutiques. profit www.chocolatepath.com (973) 655-‐0822 info@chocolatepath.com
201.556.1530 W. 144 Route 4, Paramus, NJ 07652 The Record’s Elisa Ung says “CHAKRA is Back” ***1/2 NJ Monthly says “Chef Thomas Ciszak revives the vibe and stokes the sizzle”
***
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A R T I S A N C H E E S E S F R O M F A R M T O T A B L E
Websterville, Vermont • vermontcreamery.com VBC.207.13 VBCC 2013 MFWF Ad, 5.25" x 8.25" vertical
Proudly supports the entrepreneurial spirit of the Montclair Food & Wine Festival
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625 Bloomfield Ave. • Bloomfield, NJ 07003
Where Should You Dine in New Jersey? Ask the Devil Gourmet! Gourmet If you think you’ve seen him, you probably have. If you think you know him, you’re wrong! The Devil invites you to Search, Connect and Indulge on DevilGourmet.com to find the latest food news and search for the best restaurants in New Jersey!
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