Food and Wine Week 2015

“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.”  –Ernest Hemingway

In just a few short days, we are kicking off Food and Wine Week 2015.

We are proud of the menu Chef’s Anthony, John and our team has created, as well as our curated wine list from New Jersey. You can click HERE, for all the details about our menu, tastings, and our kickoff party this Sunday. Our recent event ‘Feast in the Fields’ was incredible, with an excellent turnout. We couldn’t have asked for better weather for the event. We cooked all of our meals on site, and the produce we picked up that morning was immaculate. The Duffield family is always a joy to work with, and it was unbelievable to see them enjoying our meals with their produce.

Some of our menu items for Food and Wine Week are going to be made with local fruit and vegetables from Duffield farms.

We will be featuring a golden raisin apple salad with a grilled pork chop over mashed yam severed with an apple compote. Also, we will be serving a roasted beat salad over baby kale with honey goat cheese.

What’s compote you ask? You’ll just have to show up and find out!

Can we tell you, Chef Anthony has made a bold, adventurous dish in honor of fall. We will be serving a Pumpkin Ravioli, enhanced with sage cream. The Pumpkin Ravioli one of the best dishes we have ever come up with. We can’t wait for you to try it.

As the seasons change, so do our New Jersey wines. We were fortunate enough to get a Clone 2 Cabernet Sauvignon. This wine will be featured with our Rack of Lamb over estate mushrooms. The beauty of this wine compliments our famous dish. You will instantly taste hints of dark berries, with a slightly subtle finish.

We will also be featuring an exquisite Chardonnay Sur Lie. It is one our favorite wines, crisp, with an oak finish. This wine goes perfectly with our Cobia filet that will be served over squash topped with corn salsa.

If you like Martini’s, then you’re going to love our Smoked bay scallop martini, with a balsamic drizzle that will melt in your mouth.

We’re proud to be partnering with SJHotChefs, for the first time all of the member restaurants will be getting together as a group for Food and Wine Week 2015.

We’re excited to bring you the best curated, local food and wine that we can get our hands on.

Our goal is for you to have the best meals of your life. We hope you come out as much as you can, with family and friends.

Food is our passion; people are our lives. Drop us a line on Facebook. We look forward to seeing everyone this weekend!