The Restaurant Guys

New Wines for the New Year

You probably know that Mark and I put on a spectacular fireworks display for the entire town on New Year's  Eve!  We launch from the roof of The Heldrich at the stroke of midnight!  We'll be launching a special website on December 1 to tell you all about that!

 

In addition to our a la carte menus, Stage Left will offer a wine dinner, as is our New Year's tradition.  Last year it was the Auld Acquaintance Dinner with wines from our favorite winemakers and old friends. 

This year it will be New Wines for the New Year.  The menu is an extraordinary collection of wines we've never featured before.  We start hors d'oeuveres at 8:30 and should finish up just in time for the fireworks.

New Year's Eve
New Wines for the New Year Dinner

December 31, 2011, 8:30 PM

Hors D’Oeuvres
A Florissimo Champagne Cocktail

Poached Maine Lobster Tail and Seafood Soup
Trebbiano d'Abruzzo 2004; Pepe (Emidio Pepe); Abruzzo, Italy

Prosciutto Wrapped Foie Gras Pate, Applejack Cherries, And Mache
Tokaji Aszu 3 Puttonyos 2003; Chateau Pajzos; Hungary

Griggstown Quail, Roasted with Beluga Lentils and Grilled Mushrooms
Cabernet Sauvignon 1997; Hofstatter; Alto Adige, Trentino/Alto Adige, Italy

Grilled Merguez Sausage Stuffed Lamb Loin, Over Anson Mills Polenta, Oyster Mushrooms
Montepulciano d'Abruzzo 1999; Dante Marramiero; Abruzzo, Italy

A Tasting of Desserts:
Almond Tart,
Ginger Crème Brulee,
Petite Financier

$159 per person plus tax and service

Of course, we can always book you a hotel room at The Heldrich right across the street. 

For more details or to make reservations email [email protected] or call 732-828-4444.

The Green Deacon

From Jim Meehan: This drink is based on the Rosy Deacon recipe in Stan Jones’ Complete Bar Guide. One night, Jim served it to his good friend, J.C.Iglesias, who suggested that something was missing. The Green Fairy did the rest.

• 1.5 oz. Plymouth Gin
• 1 oz. Grapefruit Juice
• .75 oz. Plymouth Sloe Gin

1. Shake with ice and strain into a chilled, St. George Absinthe rinsed coupe
2. No garnish

 

 

The Spirits Project: Friday, November 25

Read more about the Spirits project.

• Reisetbauer Karottenbrand (100% Reines Fruchtdestillat) Carrot Schnapps
• Reisetbauer Ingwerbrand (100% Reines Fruchtdestillat) Ginger Schnapps

 

Estimated Retail Prices: 

• Karottenbrand $165
• Ingwerbrand $299

We're pouring one ounce of each for $12.50

The gentleman above is Hans Reisetbauer. He is a friend of mine, and he is also the finest distiller of Eau de Vie on the planet.  Eau-de-Vie (water of life) is the French term for an aromatic white spirit distilled from fruit and not aged in oak.  This term is used in France and Switzerland and many other countries.  In Austria and Germany however, it's called Schnapps.  The Austrians and Germans know neither of root beer nor of peppermint schnapps.  Please don't tell them.  They would be upset.    

Perfectly ripe fruit mash, and prodigiously patient cooking is central to Hans' production methods. In some cases it takes upwards of 75 pounds of fruit to make one liter of distillate.  The juice is fermented, without the addition of sugar, and distilled twice in high copper cauldrons, and cooled in closed cooling vessels to finish the process whereby a particularly clear and focused flavor results.  They are the cleanest and most pronounced eau-de-vie I've ever encountered.  

In addition to the usual products from which one would normally make eau-de vie, Hans blazes new trails to make eau-de-vie where no man has gone before!  These exciting spirits are absolutely at the cutting edge of modern quality spirit production.   Friday we'll sample an ounce each of his fine brandy made from Carrot and one from Ginger.  As you might imagine, it takes a lot of quality product to make enough quality juice to ferment to a quality brandy.  Keeping the flavors bright and clean is what Reisetbauer does best.   

I've tasted every spirit he's ever made and I'm at least partially responsible for bringing his excellent Blue Gin to The United States.  We don't really understand schnapps in this country.  We haven't worked it into our culture quite yet.  So come and try some of the most unusual and most extraordinary spirits on the planet.  

Friday evening, at precisely 6:30 we'll open one bottle of each.  When they're gone, they're gone.

Private Parties at Catherine Lombardi: Three-Course Premium Menu

First Course

Choose Three:

• Daily Soup 
• Mozzarella en Carozza with Prosciutto
  House-Made Mozzarella Melted In Rustic Italian Bread
• Spiedini with Prosciutto
  Mozzarella en Carozza with Anchovy
• Mushrooms Stuffed with Parmigiano-Reggiano
• “Cumare” Nancy’s Stuffed Calamari
• Fried Calamari
  with Roasted Garlic Aioli and Spicy Marinara 
• House-Made Fresh Mozzarella with Roasted Peppers and Basil
• Stuffed Clams 
• Sopressata, Roasted Red Peppers and Grana Padano  
• Eggplant Rollatini (unrolled)
  Thinly Sliced with Ricotta, Mozzarella, Basil, Marinara

(or Choose A Sampling of Any Three of the above for the entire group)

Mixed Green Salad
Salad of Arugula and Parmigiano-Reggiano 

Hand-Sliced Prosciutto di Parma with Parmigiano-Reggiano ($4 supplemental)

Shrimp Scampi ($3 supplemental)

A Selection of Hot and Cold Antipasti ($5 supplemental)

Entreés

Eggplant Parmigiana
Our Eggplant is Dried Overnight to Achieve a Firm, Meaty Texture

Choose a Total of six Additional Entreés (four non-pasta and two pasta entrées)

Non-Pasta Entreés (choose 4):

• Heritage Pork Chop
  Roasted With Berkshire Sausage Stuffing  
• Scallops
  with Broccoli Rabe, Garlic and White Wine 
• Veal Scaloppini alla Marsala
  with Arugula and Parmigiano-Reggiano ($5 supplemental) 
• Swordfish
  with Puttanesca Sauce,  Creamy Farro 
• Chicken Scarpariello
  Chicken, Sausage, Peppers and Lemon 
• Salmon
  with Roasted Garlic Risotto, House-Preserved Tomatoes & Fennel
• Steak Pizzaiola
  Cipollini Onions, Roasted Red Peppers, Mushrooms ($5 supplemental)
• Filet Mignon
  Grilled over Wood with Porcini Mushroom Sauce, Rosemary Roasted Potatoes ($9 supplemental)
• Nature Veal Porterhouse
  Grilled then Roasted With Pancetta, Crimini Mushroom ($5 supplemental)

Pasta Entrées (choose 2):

• Fettuccine
  Roasted Garlic, Pepper Flakes, Tomato & Mussels
• Garganelli
  Truffle Cream, Prosciutto, Asparagus
• Orecchiette
  Sausage (Hot or Sweet), Garlic, Broccoli Rabe
• Spaghetti & Meatballs
  Marinara
• Long Fusilli
  Walnut Basil Pesto Cream (Can Be Served without Cream)
• Linguine
  Clam Sauce
• Manicotti
  Marinara
• Pappardelle
  Bolognese
• Lasagna
  with Meatballs and Sausage
  Catherine Lombardi’s is a Hearty, Rustic Lasagna with Pasta, Cheese, Meatballs and Sausage

Additional Courses Available (supplemental):

• Hot Antipasti Course ($9)
• Macaroni Course ($9)
• Chilled Seafood Salad -Five Fishes ($20)
  Whole Lobster, Shrimp, Crab, Squid, and Octopus all Tossed In Lemon-Garlic Dressing

Our Famous Side Accompaniments (supplemental per person):

• Very Garlic Bread (2)
• Croquettes (3)
• Black Meatballs (4)
• Escarole and Beans (3)
• Red Meatballs (4)
• Garlic and Broccoli Rabe (3)
• Sausage (sweet or hot) (4)
• Polenta (2)
• Or choose any three (9)

Dessert

Daily Sorbet or Ice Cream

Zabaglione with Fruit

Choose Two Additional:

• Molten Chocolate Cake
• Mascarpone Cheesecake
• Chocolate & Hazelnut Bread Pudding
• Rum Crème Brûlée
• Mrs. Palmisano’s Cookie Plate

Available at Dinner

$49.95 per person plus tax, service and beverage

Operation Dessert Storm

Yesterday, Chef, Mark and I spent half an evening working out the food matches for Friday's Champagne Dinner. 

Food and wine pairing is always a bit of art and a bit of science.  Some wines (like say, zinfandel or California syrah) are somewhat like hand-grenades:  A direct hit is always best, but close-enough will get the job done. 

Then, there's Champagne. 

Champagne is a precision business,  you see.  Nowhere is this more true than at dessert.  After about 3 hours with six half-eaten desserts on the table and more than a half-bottle of Champagne gone, we've finally hit that dessert nail on the head.  We've scrapped our original plan, the almond tart, in favor of our own vodka-preserved local strawberries from the cellar. 

That may seem like a no-brainer, but-- while it does make a pretty picture-- most strawberry/champagne matches actually don't work: They just don't taste very good together, especially when the Champagne is dry and the strawberries are out of season.

But our local strawberries  are terrific with this lovely little demi-sec (just slightly off-dry) from a small producer called Margaine in the Marne (an inner-appellation of Champagne). 

So dessert Friday evening is a Local Summer-Strawberry Filled Doughnut with Ginger and Strawberries.

 

I don't know why I thought you would find this interesting, but I hope you have. 

The Champagne Dinner is Friday night at 7.  If you care to join us, there's still room.  It's the perfect antidote to Black Friday. 

Private Parties at Catherine Lombardi: Three-Course Menu

First Course

Choose Three:

• Daily Soup 
• Mushrooms Stuffed with Parmigiano-Reggiano
• Fried Calamari
• with Roasted Garlic Aioli and Spicy Marinara 
• House-Made Fresh Mozzarella with Roasted Peppers and Basil
• Sopressata, Roasted Red Peppers and Grana Padano 

(or Choose A Sampling of Any Three of the above for the entire group)

Mixed Green Salad
Salad of Arugula and Parmigiano-Reggiano 

Hand-Sliced Prosciutto di Parma with Parmigiano-Reggiano ($4 supplemental)

Shrimp Scampi ($3 supplemental)

A Selection of Hot and Cold Antipasti ($5 supplemental)

Entreés

Eggplant Parmigiana
Our Eggplant is Dried Overnight to Achieve a Firm, Meaty Texture

Choose a Total of four Additional Entreés (two non-pasta and two pasta entrées)

Non-Pasta Entreés (choose 2):

• Scallops
  with Broccoli Rabe, Garlic and White Wine 
• Chicken Scarpariello
  Chicken, Sausage, Peppers and Lemon 
• Salmon
  with Roasted Garlic Risotto, House-Preserved Tomatoes & Fennel
• Veal Scaloppini alla Marsala
  with Arugula and Parmigiano-Reggiano ($5 supplemental)
• Steak Pizzaiola
  Cipollini Onions, Roasted Red Peppers, Mushrooms ($5 supplemental)
• Filet Mignon
  Grilled over Wood with Porcini Mushroom Sauce, Rosemary Roasted Potatoes ($9 supplemental)
• Nature Veal Porterhouse
  Grilled then Roasted With Pancetta, Crimini Mushroom ($5 supplemental)

Pasta Entrées (choose 2):

• Fettuccine
  Roasted Garlic, Pepper Flakes, Tomato & Mussels
• Garganelli
  Truffle Cream, Prosciutto, Asparagus
• Orecchiette
  Sausage (Hot or Sweet), Garlic, Broccoli Rabe
• Spaghetti & Meatballs
  Marinara
• Long Fusilli
  Walnut Basil Pesto Cream (Can Be Served without Cream)
• Linguine
  Clam Sauce
• Manicotti
  Marinara
• Pappardelle
  Bolognese
• Lasagna
  with Meatballs and Sausage
  Catherine Lombardi’s is a Hearty, Rustic Lasagna with Pasta, Cheese, Meatballs and Sausage

Additional Courses Available (supplemental):

• Hot Antipasti Course ($9)
• Macaroni Course ($9)
• Chilled Seafood Salad -Five Fishes ($20)
  Whole Lobster, Shrimp, Crab, Squid, and Octopus all Tossed In Lemon-Garlic Dressing

Our Famous Side Accompaniments (supplemental per person):

• Very Garlic Bread (2)
• Croquettes (3)
• Black Meatballs (4)
• Escarole and Beans (3)
• Red Meatballs (4)
• Garlic and Broccoli Rabe (3)
• Sausage (sweet or hot) (4)
• Polenta (2)
• Or choose any three (9)

Dessert

Daily Sorbet or Ice Cream

Zabaglione with Fruit

Choose Two Additional:

• Molten Chocolate Cake
• Mascarpone Cheesecake
• Chocolate & Hazelnut Bread Pudding
• Rum Crème Brûlée
• Mrs. Palmisano’s Cookie Plate

Available at Dinner

$39.95 per person plus tax, service and beverage

Private Parties at Stage Left: New Five-Course Menu

1st Course

Spiced Butternut Soup
Applejack New York State Cherries

2nd Course

Seared Day Boat Scallops
Sauteed Butternut Squash,  Smoked Honey Almond Vinaigrette

Chilled Duck Confit
Pickled Strawberries, Baby Arugula,
Raisin Hazelnut Toast Points, Sherry Vinaigrette

Salad Course

Market Salad
Preserved Lemon and Chive Vinaigrette, Toasted Hazelnuts, Red Grapes

Entrée

Grilled Flat Iron Steak
Parmesan Gratin Potatoes, Creamed Spinach

Buttermilk Poached Organic Chicken
Potatoes, Carrot Puree, Truffled Poultry Jus

Seared Copper Shoals Red Drum
Beet Puree, Beurre Rouge

House Made Basil Fettuccini
Enoki and Shiitake Mushrooms,
Garlind Farms Greens, Mushroom and Peanut Broth

The Best Cheeseburger In The World
Named Best Burger in NY & NJ by New York City Search;
Best in NJ by TV Food Network & NJ Monthly
Wood Grilled Angus Beef
with Two-Year Vermont Cheddar Cheese, Tomato and Red Onion

Dessert

Chocolate Molten Cake
Pear Strudel
Daily Spun Ice Cream and Sorbet

$65.95
(Lunch: $55.95)
per person plus tax, service, and beverage

 Download printable version

Podcast: Daniel Humm (Co-Author, The Eleven Madison Park Cookbook)

Mark and Francis welcome Daniel Humm to the show to discuss the book he's written with Will Guidara, the Eleven Madison Park Cookbook. They talk about the book, about running a four star restaurant, and about some of the unique things that they're doing at Eleven Madison Park in regards to training, service, and the menu in general.

MP3 Available: 
Click here to listen, right click to download.

See also:

• Eleven Madison Park at Amazon.com: Read about it | Buy it

Podcast Date: 11/16/2011

http://www.restaurantguysradio.com/sle/rg/content/shows/index.asp?show_id=541

Venison at Stage Left!

We've sourced some lovely venison, due Friday 11/18.

Sumac-Dusted Venison
Braised Endive
Roasted Parsnips
House-Preserved Applejack Cherries

Delicious!

The Pistachio Sour

As you know, I spent last week in London on a serious fact-finding mission. The cocktail research was grueling. It was a tough job, but I knew you were counting on me so I forged ahead!

The Connaught Hotel is one of the finest in London and The American Bar there is one of the finest drinking establishments in the world! Head Bartender Agostino Perrone was kind enough to share a few recipes with me and, with permission, I will be sharing them with you.

Please come Friday evening and sample a Pistachio Sour, offered at a discount. Vodka and Aperol shaken up into a sour and garnished with grated pistachio. Unlikely! Uncanny!

Complimentary hors d'oeuvres will be passed and the most tasteful cocktail enthusiasts in NJ will be in attendance, as is their custom.