On Thursday, August 22, 7:00 p.m., at the Blue Morel in Morristown, New Jersey, the next “Fork & Cork” dinner will be a celebration of New Jersey ingredients and the summer harvest.
According to Chef Thomas Ciszak: “I want to highlight seasonal produce from local New Jersey farms, including tomatoes, watermelon, corn, peaches, and squash, as well as Barnegat Light scallops and bison from Readington River Buffalo Farms.”
First Course: Tomato & Watermelon Salad, Balsamic Jelly, Chili Caviar; Wine Pairing: Rosé, Alba Vineyard Chelsea, 20911, Milford, New Jersey
Second Course: Sweet Corn Soup, Mangalitsa Guanciale, Pickled Watermelon Rind; Wine Pairing: Chardonnay, Alba Vineyard Estate Reserve, 2011, Milford, New Jersey
Third Course: Grilled Barnegat Light Scallop, Burnt Lemon Torpedo Onion Jam, Roasted Squash and Fava Bean Pozole; Wine Pairing: Blend, Unionville Vineyards Eureka, 2012, Ringoes, New Jersey
Fourth Course: Readington Farms Bison Tenderloin, Oak Grove Mill Chanterelle Polenta, Grilled Lettuce, Uncle Bill’s Farm Egg; Wine Pairing: Blend, Unionville Vineyards The Big O, 2010, Ringoes, New Jersey
Fifth Course: Terhune Peaches, Honey Brioche, Preserved Lemon, Cardamom Sherbet; Wine Pairing: Vidal Blanc Ice Wine, Tomasello Winery, Atlantic County, Hammonton, New Jersey
The cost of the “Fork & Cork” New Jersey summer harvest dinner is $69.00 per person (plus tax & gratuity). For more information, or to make reservations, please call (973) 451-2619.
*About Fork & Cork: Chef Thomas Ciszak of Chakra in Paramus and Blue Morel in Morristown launched his dining club, Fork & Cork, a series of intimate monthly dinners, to appeal to the adventurous of palate. During Fork & Cork events, which are limited to only 25 guests, diners will join Chef Ciszak on a culinary adventure – a gastronomic journey across the globe, with a different theme each month, showcasing the Chef’s creativity and diverse culinary background. Fork & Cork dinners will take place at Chakra and Blue Morel, as well as other locations each month. To attend, guests may join the Fork & Cork club by emailing fork.cork@icloud.com for a free membership, through which they will receive advance email invitations to upcoming dinners.
Bon Appétit!
TAD
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