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PROCEEDS TO BENEFITMontclair Food & Wine Festival Culinary ScholarshipSt. Joseph’s Children’s HospitalPartners for Health
June 1-2, 2013Women’s Club of Upper Montclair
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
Kelly McDonald
Robin & Ken Schlager
Lois Whipple
Sarah & Giles Colwell
Joseph Marino
Rosie Saferstein
Tim Barr
Beth Wilensky
Alyson McCarthy
Gerry Cerrigone
Gary Fisch
Eric Levin
Angela & Hank Uberoi
Francesco Palmieri
Liz Hartman
Sharon Sevrens
Cathy & David Black
Mark Porter
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:
100 Bloomfield Avenue, Verona, NJ 07044888-819-3753
www.DCHmontclairacura.com
Luscious Luxury.
I S P R O U D T O S P O N S O R T H E DCH Montclair Acura
food&winefestival
Montclair
The New 2013 Acura TL
DCH Millburn Audi is Proud to Support the
MontclairFood & Wine Festival
The New 2013 Audi
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Another Tasty Treat.
DCHMillburnAudi.com
2211 Millburn Ave.Maplewood, NJ1-866-560-9775
BMW of Bloomfield425 Bloomfield Avenue, Bloomfield, NJ(Exit 148 off GSP)bmwofbloomfield.com The Ultimate
Driving Machine®
BMW of Bloomfieldis proud to sponsor theMontclair Food andWine Festival
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 sorbetor make a refreshing gin and juice cocktail with 1/4 cup of gin, 2/3 cupof 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 youcan’t decide between beer or a cocktail,reach for a hard cider—it’s like your favorite orchard fruit in fermentedform with a light sparkle to startthe celebration!
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 sincethe time of the ancient Greeks.Dry Rosé: Rosé—made from red grapes fermented after abbreviated skin contact, which renders myriad shadesof pink, has been making a comeback in the last few years, regaining its reputation as the dry, refreshing, food-friendly wine choice of manya 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!
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.
Gary Fisch,Founder and CEO
Gary’s Wine and Marketplace
BERNARDSVILLE100 Morristown Rd • (908) 766-6699
MADISON121 Main St • (973) 822-0200
WAYNE1308 Rt. 23 North • (973) 633-3900www.garyswine.com
THE FOOD CAPITAL OF NJ ™
GRAND TASTING JUNE 1, 2013
PARTICIPATING RESTAURANTS AND PURVEYORS
A Toute Huerre
Blue Jay Syrups
Bobolink
Brick Lane
Chakra
Corso 98
Costanera
Escape
Fin
Fricassee
J&K Steakhouse
Jaret's Stuffed Cupcakes
Kings
Lance Knowling
Le Salbuen
Maritime Parc
Montclair Bread Company
Next Door
Nico
Nicolosi Fine Foods
Olive That! & More
Red Eye Café
Samba Montclair
Strip House
The Pie Store
Uncle Moustache
Upstairs
Vermont Creamery
AND MORE . . . . . .
30 Church Street, Montclair, NJSunday–Tuesday: 12–8Wednesday & Thursday: 11–9Friday & Saturday: 10– 10 973-509-9463www.amantivino.com
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 tipsMake 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 [email protected].
Sharon SevrensProprietor
Amanti Vino
Amanti Vino is located at 30 Church Street in
Montclair, NJ.
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
Eagle Rock Reservation | West Orange, NJ 07052973-731-3463 | Highlawn.com
Monday - Friday, 12:00 - 3:00 pmMonday - Thursday, 5:30 - 9:00 pmFriday, 5:30 - 10:00 pmSaturday, 5:00 - 10:00 pmSunday, 5:00 - 9:00 pm
LUNCH:DINNER:
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.
OurOur 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.
WithWith 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.
Mitchell AltholzExecutive Chef
Highlawn Pavilion
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
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!
rd
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 . . . receiv-ing 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 DinnerLunch: Tuesday– Thursday; Closed Sundays
Phone: 973-337-6421 / www.theorangesquirrel.com.Join our
mailing list
Photo Credit: James Worrell
JAVA by thenumbers.2011EST.
Bellevue AvenueMontclair, NJ 07043244
973-744-2122
Average number of Arabica co�ee cherries picked to produce ONE pound of roasted co�ee. Since each cherry contains two beans – that’s 4000 beans.
Percentage of co�ee drinkers who take their co�ee black.
35
Number of cups of co�ee an Olympic athlete can have each day. Ca�eine is considered a performance-enhancing drug by the IOC, and 5 cups take you over the allowable limit. 4
Pounds of co�ee
Brazil produces
every year--highest
yielding country in the
world.
3.5Billion
Number of cups (in the MILLIONS)
Americans consume per day - The U.S. is the
leading consumer of co�ee in the
world.
400
Year Turkish law made it legal for a woman to divorce her husband if he
failed to provide her with daily quota of
co�ee.
1475
100Percentage of Java Love's green co�ee beans that are
Organic, Sustainably Farmed,Fair Trade, Rainforest Alliance and/or Water Processed.
Co�ee’s “magic” number
5 Arabica co�ee plants take FIVE years
to mature and produce �rst crop –
that plant will produce only FIVE
pounds of green beans per year –
and, only “ONE-FIFTH” of that pound
meets the rigid sorting standards to
be sold as “Specialty Co�ee.”
Number of pounds we roast
at a time. Java Love Co�ee
Roasting Co., is a specialty co�ee micro roaster. Meaning our co�ee is the
freshest you’ll have (unless
you’re roasting your own at
home).
25
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 profit fundraising events including vendor tables at shopping boutiques.
www.chocolatepath.com (973) 655-‐0822
!
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”
***
Have you signed up for our Dining Club? Email us at [email protected]
*Bring this ad and receive a 20%
discount on your next dinner Offer expires Sept. 15 2013
*Discount on food Only
Our Suggested Pairings
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201.368.0999 (Essex St. at Rte. 17. Enter on Maywood Ave.
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Websterville, Vermont • vermontcreamery.com
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
VBC.207.13 VBCC 2013 MFWF Ad, 5.25" x 8.25" vertical
Proudly supports the entrepreneurial spirit ofthe Montclair Food & Wine Festival
625 Bloomfield Ave. • Bloomfield, NJ 07003
973.748.7160 • fax: 973.748.7265
Graphic Design Digital Printing Offset Printing
Concept and Design
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Where Quality & Service Make the Difference
Where Should You Dine in New Jersey?Ask the Devil Gourmet! If you think you’veseen him, you probably have. If you think you know him, you’re wrong!
The Devil invites you toand Indulge on DevilGourmet.com to fi ndthe latest food news and search for thebest restaurants in New Jersey!
Search. Connect. Indulge.DevilGourmet.comDevilGourmet.comDevilGourmet.comDevilGourmet.com
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Devil Gourmet! If you think you’veDevil Gourmet
The Devil invites you toand Indulge on DevilGourmet.com to fi nd Search, Connectand Indulge on DevilGourmet.com
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