Chefs from two renowned North Jersey restaurants are teaming up to produce a pair of harvest dinner culinary showcase. Chefs Thomas Ciszak of Chakra and Todd Villani of Terre à Terre are the dynamic duo. The dinners will feature local produce sourced from New Jersey farms including Bracco Farms, Terhune Orchards and Shibumi Farm. The dinner on October 22nd at Terre à Terre will also include a tea tasting from Tavalon Tea.
“On October 6, the chefs will prepare a five-course menu paired with wines at Chakra (144 W. State Rte 4, Paramus, 201-556-1530,www.chakrarestaurant.com, @ChakraNJ). The menu features Villani’s Viking Village Scallops from Barnegat Light with cauliflower puree and lardon and 48 Hour Root Beer Sous Vide Short Ribs with sweet potato and Brussels sprouts along with Ciszak’s Lavender-Honey Glazed Duck with duck fat potatoes and fennel and Pear Tart and Mousse with foie gras ice cream. This dinner is $89 including wines (tax & gratuity additional)
On October 22, the chefs will collaborate on a five-course dinner paired with Tavalon Teas at Terre à Terre (312 Hackensack St., Carlstadt, 201-507-0500, http://terreaterre.biz/). The tea pairing by Chris Cason, co-owner and tea sommelier for Tavalon, features a selection of teas from around the world, served hot, iced and cold-brewed. (Terre à Terre is BYO.) Villani kicks off the menu with Cured Duck Pastrami with Shibumi Farm mushrooms, while Ciszak will serve Arctic Char with peas and carrots. Villani’s Black Berkshire Pork Belly Terrine with lavender cabbage, kaffir lime and apple and Elysian Fields Farm Lamb Chops with pumpkin and wheatberries follow. Ciszak concludes the dinner with his signature dessert, Peanut Dacquoise with milk chocolate and sea salt. This dinner is $79 including tea pairing (tax & gratuity additional). It’s also a BYO dinner for alcohol.”
If you plan to attend either dinner you should call the restaurants in advance to reserve your seat
press release provided by MST Creative Group
…all for the love of the dish