The Restaurant Guys

First Pig Roast of the Year: Father's Day June 17th, 2012

Father's Day Pig Roast

and Scotch!

 

On Mother's day we all go out to brunch.  Why, on Father's Day, do we make Dad do the grilling?  That doesn't seem fair.  I propose we handle it differently this year. 

 

We Propose Father's Day June 17

• The First Pig Roast of The Season
• The Famous Grouse Scotch (or Scotch Cocktail) Toast To The Pig!
• All Single Malt Scotches 30% off
• Outdoor Dining (weather permitting)
• Our Regular and Bar Menus Available, Along With The Pig
• Cigars on the Sidewalk Cafe

Sunday, June 17th we will inaugurate our Summer Sunday Pig Roast series.  Our first pig of the year will be offered up in recognition of Dads.  Every Sunday through Labor Day will will roast a pig or some other delectable and have a beverage theme throughout.  Cigar smoking is always allowed on the down-wind side of the outdoor cafe. 

 

Chef arrives in the late morning and preps for our porcine pleasure.  The Caja China goes right on the sidewalk in front of the restaurant.  The pig goes in the Caja China.  Jack Daniels Barrel Charcoal is poured and the fire is lit.  Six hours later, we open the box to find a delicious whole-roasted pig.  We all raise a glass of to toast Dad and the pig!  Chef carves it up in the kitchen and we commence to revelry!  Pig comes off approximately 5 PM and is available all night thereafter (until it's gone).

 

The Famous Grouse Scotch will be featured in the pig toast of this week's Fathers' Day Pig Roast.  The Famous Grouse, their reserve Black Grouse, and Grouse-Based Cocktails (of which we have many) will be poured.

 

In honor of Father's Day, all single malt scotch will be 30% off.  We have 75 to choose from.  If Dad is a cigar aficionado, the humidor is full.  The prevailing breeze always blows toward The Mighty Raritan, so outdoor seats up-wind are not impacted by cigar smokers down-wind. 

 

In addition to Roasted Pig, we will offer our regular Stage Left menu in the dining room and outside (weather permitting).

 

Let's just say, it's better than the Soap-on-a-Rope that I used to get for my dad!

Make a reservation NOW: [email protected] or 732-828-4444

 

Friday Night Cocktail: The Ace of Clubs

The Ace of Clubs
Rum, Crème de Cacao, Lime

This is the house cocktail of a 1930’s era Bermudian nightclub of some Prohibition-related notoriety, this variation on the classic Daiquiri was preserved in the pages of Esquire magazine where it was unearthed by our dear friend, cocktail historian David Wondrich.

 

On Friday evening, at The Cocktail Bar at Catherine Lombardi, we will offer The Ace of Clubs for $8.  Hors d'Oeuvres will be passed until 9 PM.  The most tasteful cocktail enthusiasts of The Garden State will be in attendance, as is their custom.  We hope you will join us!

Deanston 30 Year Single-Malt Highland Scotch 93.4 Proof

Tonight, Thursday May 24 - The Spirits Project at Catherine Lombardi Will Feature

Deanston 30 Year Single-Malt Highland Scotch 93.4 Proof

Suggested Retail Price is  $329    We will pour one ounce for $9.50

 

Deanston 30 year Single Highland Malt 750ml 93.4 proof

 

Deanston Distillery lies on the banks of the River Teith, which flows from the nearby mountains of the Trossachs. The waters of the River Teith are some of the purest in Scotland, and are used in the distillation at Deanston.

The 30 year old Deanston Single Highland Malt Scotch Whisky Limited Edition, with an Oloroso Finish has been created from some of the oldest Deanston stocks available.  It is non-chill-filtered, aged in bourbon and sherry casks, and then finished off in oloroso sherry casks for two years.

Grande Champagne Cognac XO 1978; Jean & Roger Glemet

Tonight - The Spirits Project at Catherine Lombardi will feature

Grande Champagne Cognac XO 1978; Jean & Roger Glemet

Suggested Retail Price is $299.  We will pour one ounce for $9.

We’ve got quite a special bottle for this week’s Spirits Project.

Jean and Roger Glemet produce rare single-vintage Cognacs of uncompromising quality and purity. Their beautiful family property, located just outside of Malaville in the Grande Champagne region, has been producing cognac for seven generations. Much of their 41 hectares (101 acres) of vines sits on hilly slopes made up of clay and limestone soil, giving it optimal sun-exposure. They differentiate their Cognacs based on vintage, a rare practice in Cognac.

 

From a region dominated by large, corporate producers, the 1978 is a wonderful example of a small-producer cognac with significant age that is just the kind of spirit we're all about in The Spirits Project.

 

Next Week in The Spirits Project: Deanston 30-Yr Single Malt Scotch

Stony Hill Wine Dinner

Stony Hill Wines of Napa

Don't Miss This Dinner - First Time in NJ!

The Older Vintages Alone are Worth Coming For!

Friday May 11  8 PM

Fred and Eleanor McRea - Old Vines

 

You may not have ever heard of Stony Hill.  But you come to us to bring you new things and The Best of The Best.  Like we first brought Paul Hobbs into NJ and George Hendry and David O'Reilly, the list goes on and on. 

 

Now, we're presenting you (VERY enthusiastically) Stony Hill.  They've been around for a long time (providing some of the oldest vines in California), but still a lot of people don't know about them.  Stony Hill is the sommelier's secret weapon: Cabernet, Chardonnay, Riesling TO DIE FOR. 

 

Nobody knows about this vineyard and it just kills me!!! They're some of the best AND most age-worthy wines in THE ENTIRE NEW WORLD!  And we're going to taste some old ones!

 

Sara McRea will bring her family's whole range of wines, including library selections dating back 15-years.  

 

Friday, May 11 at 8PM  See the menu here. 

Make reservations: 732-88-4444 or [email protected].  

$139 Plus Tax and Service.

 

Don't miss this very rare opportunity!

Mint Julep

This Week's Cocktail

 

The Mint Julep

Bourbon, Mint, Sugar, Ice

 

 

Is there anything really better than a Mint Julep in the summer time?  Is there a better time of year to have the first Mint Juleps of the summer than Derby Weekend?   We think not.   All weekend, we'll be featuring Mint Juleps with the Bourbon of your choice (from our extensive list), for 1/3 off the price of the Bourbon.

 

Bourbons
Hirsch 20 Year
Ridgmont Reserve 1792   
Labrot & Graham "Woodford Reserve"    
Baker's 7 Year    
Basil Hayden's 8 Year         
Blanton's   
Booker's 7 Year    

Bulleit   
Elmer T. Lee   
Evan Williams   
Evan Williams "Single Barrel"   

Ezra Brooks   
Knob Creek "Single Barrel" 9 Year   
Knob Creek "Small Batch" 9 Year    

Maker's Mark   
Maker's Mark 46   
Old Grand Dad   
Rock Hill Farms   
Russells 10 Year  
Willet Family Pot Stilled (My New Favorite)

Wild Turkey

 

This will be available Friday, Saturday and Sunday.  We will pass hors d'oeuvres Friday until 9 PM.

If you want to come watch The Derby with us on Saturday, the Catherine Lombardi Bar will open at 3 and the race will be on the television at 5.  I hope you can join us.

Bunnahabhain "Scott's Selection" 1988 16-Year Scotch Whisky

The Spirits Project at Catherine Lombardi will feature

Bunnahabhain "Scott's Selection" 1988 16-Year Scotch Whisky

Suggested Retail Price is $149.  We will pour one ounce for $5

We’ve got quite a special bottle for this week’s Spirits Project.  

Robert Scott has been immersed in the Scotch Whisky trade since he left school at the age of 16. Starting first as a distillery worker responsible for cleaning the stills, he rose steadily through the ranks.  By the time he had reached his 32nd birthday, he had become one of the most respected "nosers" of Scotch Whiskies.

In the 1970s he was appointed Master Distiller of The Speyside Distillery, a position he held in the finest traditions of this ancient craft until retirement beckoned. Prior to caring full time for his garden in Glasgow, Robert was, however, given one final assignment: to create a personal selection of his favorite single malt whiskies. Thus Scott's Selection was born.

The selection criteria are drastic, from the choice of the malt to the optimal maturation time for each cask. The aim of this collection is to bottle whiskies as close as possible from their original taste in the cask. The whiskies are not chill-filtered. The malts are not diluted. All the whiskies from this selection are bottled at cask strength.

 

Paul Virant

Paul Virant

Author, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux

Mark and Francis discuss their recent trip to DeBragga and Spitler and what they learned about aging meat. Their guest is Michelin-starred chef, Paul Virant, author of the new book The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. They discuss putting up fruits and vegetables for both restaurant and home use and how you can can safely at home.

Listen Here!