Today I’m bringing you some information on an upcoming event where some of New Jersey’s best chefs will be participating in the New Jersey Chefs Tableside Dinner. The event will benefit the Community Food Bank of NJ. I’ve included the culinary weekend details along with the tantilizing menus that will be showcased by our favorite local chefs. It sounds like a delicious event with a great cause behind it!
The second annual New Jersey Chefs Tableside Dinner will kick-off a new weekend of wine and chef events at the Westin Governor Morris Hotel (2 Whippany Road, Morristown) to benefit the Community Food Bank of NJ (CFBNJ). Building on the success of last year’s Tableside Dinner, the event will expand into the Westin Governor Morris Chef & Wine Weekend Sept. 12 – 13 this year and will feature the NJ Chefs Tableside dinner on Friday Sept. 12, a Champagne Lunch and 100 Point Wine Dinner onSaturday Sept. 13. Wine is provide by Allied and Kobrand, with liquor support from Cross Vodka, Brugal Rum and Highland Park whiskey. The event is co-chaired by Chef Kevin Takafuji of Blue Morel at the Westin Governor Morris and Chef Thomas Ciszak of Chakra and Blue Morel. The details:
New Jersey Chefs Tableside Dinner, Friday 9/12, Cocktails 6pm, Dinner 7pm
15 acclaimed New Jersey chefs will each create a unique five-course menu with wine pairing for 10 selected guests each. Chefs and guests will be matched at random by a lottery at the beginning of the dinner. Tickets are $200 each ($110 tax deductible). Confirmed chefs include Michael Carrino (Pig & Prince), Thomas Ciszak (Chakra), Kevin Takafuji (Blue Morel), Mark Farro (Uproot), Marty Kester (Ninety Acres), John Greeley (Crystal Springs Resort), Bryan Gregg (Escape), Bill Dorrler (Osteria Morini), Craig Polignano (Ryland Inn), Paul Kapner (CFBNJ), Eric LeVine (Morris Tap & Grill), Todd Villani (Terre a Terre), Corey Heyer (The Bernards Inn) and Scott Snyder (BoulevardFive72).
Champagne Lunch, Saturday 9/13, 1pm
Chef Kevin Takafuji will serve a three-course lunch paired with a comparative Champagne tasting of Charles Heidsieck, Moet Chandon & Veuve Clicquot. Champagnes will include Charles Heidsieck Blanc Des Millenaires 1995 and La Grande Dame 1995. $89 per person (excluding tax & gratuity). Menu below.
100 Point Wine Dinner, Saturday 9/13, 7pm
An exclusive opportunity to taste wines from Bordeaux, Rhone and California rated 100 points by Robert Parker and Wine Spectator paired with a special 5-course menu created by Chef Kevin Takafuji. $590 per person (excluding tax and gratuity). The menu is below.
Tickets for these events are now on sale and can be purchased at http://www.cfbnj.org/westinchefandwine/. The Westin Governor Morris has special overnight rates for attendees of $129 (plus tax) for a guest room including breakfast for two at Blue Morel. Overnight guests are also invited to meet the chefs for cocktails and light bites at the after party post Chefs Tableside dinner on Friday. Reservations may be made by calling 973-539-7300.
Champagne Lunch Menu (Sat. 9/13, 1pm)
Veuve Clicquot Yellow Label NV
Watermelon & Tomato Salad
housemade ricotta, hazelnuts, macerated cherries
Moet Imperial Rose
Charles Heidsieck Rose
Organic Scottish Salmon
jersey fresh corn polenta, coriander, brown butter vinaigrette
Charles Heidsieck Blanc Des Millenaires 1995
Veuve Clicquot La Grande Dame 1995
Jersey Peach Pie
tonka bean chantilly
Veuve Clicquot Demi Sec
100 Point Wine Dinner Menu (Sat. 9/13, 7pm)
Sunchoke and Peanut Soup
poached shrimp, basil, mint, jalapeno, bibb lettuce
M. Chapoutier Ermitage, Blanc de l’Oree, Rhone, France 2010
Smoked Duck Breast
tasso ham, broccoli rabe, anise lacquer
Cos d’Estournel, St. Estephe, Bordeaux, France 2009
Coffee Roasted Lamb Rack
chickpea panisse, romesco
Ducru-Beaucaillou, St. Julien, Bordeaux, France 2009
Grilled Painted Hills Beef Ribeye
burnt tomato grits, crispy brussels sprouts
Dominus Estate, Napa Valley, California 2010
Toasted Almond “Crème Brulee” Panna Cotta
candied ginger, pineapple
Chateau Rieussec, Sauternes, France 2001
Information provided by:
MST Creative Group
…all for the love of the dish