The second annual New Jersey Chefs Tableside Dinner will kick-off the Westin Governor Morris Chef & Wine Weekend, Friday, September 12 – Saturday, September 13, at the Westin Governor Morris Hotel, 2 Whippany Road, Morristown, New Jersey. Proceeds from the Chef & Wine Weekend event will benefit the Community Food Bank of New Jersey.
Building on the success of last year’s Tableside Dinner, the event this year will expand into the Westin Governor Morris Chef & Wine Weekend and will feature the NJ Chefs Tableside Dinner on Friday, September 12, and a Champagne Lunch and 100-Point Wine Dinner on Saturday, September 13. Wine is provided by Allied and Kobrand, with liquor support from Cross Vodka, Brugal Rum, and Highland Park Whiskey.
Schedule of events…
New Jersey Chefs Tableside Dinner, Friday, September 12 – Cocktails, 6:00 p.m.; Dinner, 7:00 p.m.: Fifteen (15) acclaimed New Jersey chefs will each create a unique five-course menu with wine pairings for ten (10) selected guests each. Chefs and guests will be matched at random by a lottery at the beginning of the dinner. Confirmed Chefs include: Ariane Duarte (CulinAriane); 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 à Terre); Corey Heyer (The Bernards Inn); and Scott Snyder (Boulevard Five72). Tickets for the dinner at $200.00 per guest ($110.00 tax deductible).
Champagne Lunch, Saturday, September 13, 1:00 p.m.: Chef Kevin Takafuji will serve a three-course lunch paired with a comparative Champagne tasting of Charles Heidsieck, Moët & Chandon, & Veuve Clicquot. The menu is noted below…
Reception: Veuve Clicquot Yellow Label NV
1st Course: Watermelon & Tomato Salad, House-Made Ricottta, Hazelnuts, Macerated Cherries; Champagne Pairings: Moët Imperial Rosé; Charles Heidsieck Rosé
2nd Course: Organic Scottish Salmon, Jersey Fresh Corn Polenta, Coriander, Brown Butter Vinaigrette; Champagne Pairings: Charles Heidsieck Blanc Des Millenaires 1995; Veuve Clicquot La Grande Dame 1995
Dessert Course: Jersey Peach Pie, Tonka Bean Chantilly; Champagne Pairing: Veuve Clicquot Demi Sec
Kevin Takafuji, Executive Chef; Justin Huleatt, Pastry Chef
The cost of the Champagne lunch is $89.00 per person (plus tax & gratuity.
100-Point Wine Dinner, Saturday, September 13, 7:00 p.m.: An exclusive opportunity to taste wines from Bordeaux, Rhone, and California rated 100 points by Robert Parker and the Wine Spectator. These extraordinary vintages will be prepared with a special five-course menu created by Chef Kevin Takafuji. The 100-point wine dinner menu is noted below…
1st Course: Sunchoke & Peanut Soup, Poached Shrimp, Basil, Mint, Jalapeño, Bibb Lettuce; Wine Pairing: M. Chapoutier Ermitage Blanc de l’Oree, Rhone, France, 2010
2nd Course: Smoked Duck Breast, Tasso Ham, Broccoli Rabe, Anise Lacquer; Wine Pairing: Cos d’Estournel, St. Estephe, Bordeaux, France, 2009
3rd Course: Coffee-Roasted Lamb Rack, Chickpea Panisse, Romesco; Wine Pairing: Ducru Beaucaillou, St. Julien, Bordeaux, France, 2009
4th Course: Grilled Painted Hills Beef Rib Eye, Burnt Tomato Grits, Crispy Brussels Sprouts; Wine Pairing: Dominus Estate, Napa Valley, California, 2010
5th Course: Toasted Almond “Crème Brûlée” Panna Cotta, Candied Ginger, Pineapple; Wine Pairing: Château Rieussec, Sauternes, France, 2001
Kevin Takafuji, Executive Chef; Justin Huleatt, Pastry Chef
The cost of the 100-point wine dinner is $590.00 per person (plus tax & gratuity).
Tickets for the three above events are now on sale and may be purchased at http://www.cfbnj.org/westinchefandwine.
The Westin Governor Morris has special overnight rates for attendees of $129.00 (plus tax) for a guest room, which also includes breakfast in the Blue Morel. Overnight guests are also invited to meet the chefs for cocktails and light bites at the after party following Chefs Tableside Dinner on Friday. Reservations may be made by calling (973) 539-7300.
Bon Appétit
TAD
{ 0 comments… add one now }