The Restaurant Guys

Wine Tasting: Saturday June 29

Now as the foods of summer come into season, so the wines we drink also change. As the French say, "Wine is food." One needn't agree with the French on much, but in matters bibulous and gastronomic, they often have great insight. We've been adding selections to our cellar and now it's time to share some with you. From Dusky Goose Oregon Pinot Noir to Cederberg South African Syrah to New Vintages of White Rock Cabernet Sauvignon and Chardonnay to Basque Txakolina to White Bordeaux like Smith Haut Lafite and even some rare old Burgundy. We'll open 20 really fantastic new finds and have some light hors d'oeuvres. The cost is $49 per person, all of which is deducted from your first case of wine. You're welcome to stay for dinner after in either restaurant. The best way to judge a wine is to have it with a meal so we'll be making most of these wines available for purchase by the glass throughout the evening.

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Soft-Shell Crabs Now

I would venture a guess that most of you who read this newsletter, like I, mark the progress of the year at least somewhat with food. Even in the food nadir of the 70's and 80's our internal food calendar was somewhat functional. Few people ate pumpkin pie in June and people in Jersey have always been excited when our beloved Jersey Tomatoes are in season. But these were broad strokes. To be completely honest, when I was a kid, I didn't know that there was a "season" for strawberries or blueberries. They were always just there on the supermarket shelf. I didn't know there was a season for morels. But then again, I didn't know what a morel was.

This week's kitchen calendar is marked by Soft Shell Crabs hitting their stride. We've had a few here and there but now they're big and plentiful and here for a while. Softies are being served as an appetizer in Stage Left with a Jerk Pineapple, Cilantro with a hint of Jalapeno. You can also get a Softie Sandwich at the Stage Left Bar. In Catherine Lombardi, you'll find Softies atop House-Made Garlic Chive Fettuccine with Lemon and Capers.

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The Spirits Project: Samaroli Barbados Rum 1996

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price:  $189 per bottle
• We will pour an ounce, side-by-side with a contemporary bottle, for $6.50
  

Our last rum was a Spanish style rum from Panama. This week we will pour a rum in the English style, from the island of Barbados. Tradition has it that rum originated on the Island of Barbados. A document dated 1651 from Barbados stated that “…the chief fuddling they make on the island is Rumbullion, also called Kill-Devil, obtained from distilled sugarcanes, a hot, hellish and terrible liquor…”. The oldest Rum distillery in the world (Mount Gay) was established on the island in 1702. Barbados rum has a unique style, considered by many to be archetypal of all rum. It is far from a hellish and terrible liquor, but I have always fancied the name Kill-Devil for rum.

This bottling, like last week's, was purchased in barrel and transported to Scotland for final aging in the cool Scottish climate. All of Samaroli's rums go from a climate more appropriate for a grass skirt to the land of the kilt; and they are the better for it. I have not yet had the 1996 iteration of this rum. It has, in the past, been full of spice and toffee and very rich. I'm excited to open this bottle tomorrow night and I hope you join me.

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The Spirits Project: d'Oliveira 1977 Terrantez Madeira; Portugal

The Spirits Project: Crown Royal (Bottled in 1957)

Memorial Day Weekend/Stage Left Birthday

The Memorial Day / Stage Left Birthday party on the sidewalk was a ton of fun. Hundreds of old friends came by to eat steaks, burgers and dogs, drink Champagne and listen to music. Then of course there were several dozen folks who were either staying at the hotel or coming out of The State Theater who just sort of wandered in and joined the fun. Thank you to all those who stopped by. To those new friends who stumbled upon us and were so kind as to give me your email, thank you and welcome. We're going to do something similar around the July 4th holiday so stay tuned.

Friday Evening Cocktail: Pimm's Cup

James Pimm created Pimm's #1 Cup back in the 1840s. He added herbs and quinine to good old gin to make a digistif. Later there came:

• #2 Cup based in scotch,
• #3 Cup based in brandy,
• #4 Cup based in rum,
• #5 Cup based in rye,
• #6 Cup based in vodka.

Good old James was great at mixing up stuff; not so good at naming things.

It is the #1 Cup that survives and that you may purchase today, and it is the cocktail based on James' bottled elixir that goes by the same name and is inextricably associated with Wimbledon.

There are many ways to make this "traditional" libation and one is sure to start an argument by asserting a single position too strongly. We can be sure that it should contain Pimm's and a cucumber garnish. Beyond that there are calls for lemonade, lemon-lime soda, Seven-up (definitely wrong), ginger ale and possible more gin (a good plan).

So without asserting any claim on the original, we will offer our Pimm's Cup this weekend. Pimm's #1 cup is aided by the addition of a half shot more Tanqueray Gin, a goodly amount of cucumber, our own house-made ginger ale and some springy other ingredients.

The crocus are up. Spring is just around the corner, and the Pimm's Cup will be served all weekend at the Cocktail Bar at Catherine Lombardi.

This Friday and Saturday, The Pimm's Cup will be offered at a 33% discount. The most tasteful cocktail enthusiasts of The Garden State will be in attendance, as is their custom. Hors d'Oeuvres will be passed Friday evening.

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It's Cafe Season in New Brunswick; Come Party With Us on Sunday

One of my favorite things about the spring is when we get our sidewalk cafe up and planted. Our sidewalk cafe began with a few tables outside, topped with butcher paper and cordoned off by rope hung between home-made stanchions. Well, if you check out stageleft.com, you'll see that we've come a long way, baby. Every year we try to bring an oasis to the downtown. I like to think we make the streetscape nicer for everyone that walks by, not just our diners.

Our friend Tiffany Heater plants all of our fence-boxes and our two gardens. She has a degree in this stuff, but moreover she has a great aesthetic. If you're able to come by soon, check the small elephant ears in the center of the planter. Right now they're about 7 inches tall. By the end of July, they'll be about 5 feet!

It's cafe season again, thank Heaven. I've also stocked the humidor with Gloria Cubanas and Padron Aniversarios and some great little Avos. Don't worry if you're not a smoker, we are so fortunate that the prevailing wind always blows toward the river, which allows us to seat cigar folk down-wind.

SUNDAY we will celebrate our 21st birthday and I hope you will join us. We've hired a couple of friends to play music, and what we just found out is that the fine folks at Veuve Clicquot have joined to help us ramp the festivities. We're going to use Veuve Clicquot (ordered by name in the film Casablanca) to make Champagne Cocktails (drunk like water in the film of the same name), Florissimo Cocktails (from Agostino Perrone in London) and Admiral Russels Punch (recently entioned here in that fantastic Food Arts article that was so kind to us). There will be complimentary a complimentary glass of Veuve Clicquot Champagne when we cut the cake at 5:30. Birthday partyin' just got a whole lot fancier! Some parties have clowns and some have Champagne and cocktails!

We're seating from 1-7 on the sidewalk (weather permitting) and in the bar rooms. Music starts at 3 PM and we cut the cake at 5:30. Attire is casual and we would LOVE to see you! Reserve at 732-828-4444 or online here.

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The Spirits Project: Bunnahabhain "Sherry Wood" 1978; Coilltean

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Estimated retail price:  $550 per bottle
• We will pour an ounce, side-by-side with a contemporary bottle, for $16
  

Bunnahabhain stands on the shores of the Sound of Islay, which separates Islay from Jura on the east. The ship that seems to be waiting to unload malt has been there since 1974, when it ran aground on the rocks. It is one of the soft Islay malts, founded in 1881 – the same year as Bruichladdich – and for the same reason: to meet the rising demand for whisky for the blending industry.

Due to the isolated nature of the zone, the first owners had to build roads, houses and grocery shops for the distillery workers, as well as a school for their children. Bunnahabhain became an example of a self-sufficient community.

The malt whiskies produced on the isle of Islay are generally phenolic, pungent and salty; since 1883, Bunnahabhain has contradicted this commonplace, having always produced a smooth almost winey whisky, with an impressive constancy and regularity. This bottle, in excess of 30 years old, should prove an exciting addition to our Spirits Project.

If you are a regular reader of this blog, you will know it is one of my favorite distilleries (right up there with Caol Illa) and I enjoy its expressions young and old. This will be the top mark, I've ever had from them. My heart is a flutter and I hope you will join me.

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The Stage Left Butcher Shop Is Open: Memorial Day Weekend Only

Simply Put: We've Got Great Meat! 

For Memorial Day weekend, we're making selections of the meats we use in the restaurant available for you to take home and grill at your family's cookout.  We've spent years cultivating relationships with purveyors who meet our exacting standards.  You cannot find this kind of meat in any supermarket (or even in most quality butchers).   The Stage Left Burger is included.   

21-28 Dry Aged Prime Angus Porterhouse (3 lb)	$69	each
Grass-Fed Rib-Eye (16 oz)	$28	each
Grass-Fed Flatiron (22 oz)	$25	each
Seasoned Whole Tenderloin of Beef (10 lb)	$100	each
Berkshire Pork Porterhouse Chops (12 to 14 ounce)	$9	each
Nature Veal Porterhouse Chops (approx16 oz.)	$24	each
Stage Left Burger 11oz (w/ 3-yr cheddar, roll, chipotle)	$10	each
Amish Bacon	$7	lb
Marinated Niman Ranch Babyback Rib Rack	$27	(3-4 lbs)
Niman Ranch Cured Hot Dogs	$8	(1 Lb Pack)
Wild Boar Chili (Great for Chili Cheese Dogs)	$15	1 qt
Himalayan Salt Brick and Wood Holder	$35
Wagyu Flatiron	$25	7 oz

*All weights are approximate; please call for current prices.

Orders must be received by 9pm Wednesday, May 22nd to ensure weekend delivery. Orders received after the cut-off will be filled as possible.

 

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Pro/Am Cocktail Tournament and Pasta Dinner

An Afternoon of Brandy and Bitters
Sunday, June 9th - Sponsored by Pisco Porton, Fernet Branca and Carpano Antica Formula Vermouth

Cocktail Competitions are a big deal in our industry and great mixologists compete all the time. But here is a novel idea. On Sunday, June 9, we will host the first-ever Pro/Am Cocktail Competition. If you fancy yourself a great amateur mixologist, here is your chance to pit your cocktail recipe against professional bartenders.

You don't need to compete in order to attend the first-ever bartender Pro-Am! Spectators (and imbibers) welcome! Somebody has to drink the fruits of our labor!

Here's how it will work:

If you are a professional working bartender and you want to compete, please email your recipe to [email protected] no later than June 4. Please specify your job in the industry and give us contact information. You must be able to attend Sunday afternoon June 9th to mix your drink in person! We will fill you in on the rest. There is no cost to participate. Two Pro finalists will be chosen.

If you are not a working bartender but would like to try your hand at this, the first step is to make a reservation to attend the cocktail hour and dinner. See details below. Send your recipe to [email protected] by June 4. Please specify that you are not a professional bartender but an enthusiastic home-mixologist.

We will sort through the hundreds of submissions we will (no doubt) receive and, before the event, choose two from the amateur camp to go up against the pros for final judging in the cocktail hour at 4 PM.

At 4 PM we invite the public and the bartenders to a cocktail hour featuring all four finalist recipes, which will compete for "People's Choice" and "Judges' Choice" awards. Then we'll tally up the votes while we all enjoy a pasta dinner in the dining room.

If your cocktail takes either honor, you will receive cool prizes from Fernet and Porton and dinner-for-two in either of our two restaurants.

Everybody who attends will get cool swag and take-aways from Porton and Fernet and we'll have a great time and a great meal.

The cost for the cocktail hour and dinner is $50 per person plus tax and service. Reserve a spot for cocktails and dinner by emailing [email protected].

Recipe Rules

1. Recipes must be received at [email protected] by June 4th at 5 PM. Please make your subject line "Recipe."
2. If not a working bartender, you must attend the dinner to have your recipe considered.
3. Your recipe must be measured in ounces, drops and dashes.
4. Your cocktail must contain BOTH a brandy and a bitter
5. All ingredients must be commonly available at a great bar or easily made by any great bar. You are responsible to bring any syrups, shrubs, foams or other specialty ingredients in enough quantity for the competition and to serve for the cocktail hour if your drink is chosen. We will re-reimburse costs. Needs pre-approval.
6. You must use at least one of these ingredients (obviously we would love to see as many as you like):
   1. Pisco Porton (which is a white brandy from Peru)
   2. Fernet Branca, (bitter)
   3. Branca Menta (bitter)
   4. Carpano Antica Formula Vermouth (bitter)

For the amateurs:
We'll make your recipes and test them here. I will be happy to help edit by offering coaching on recipe writing and presentation for any submissions. Our staff will prepare the cocktails on June 9th. You must be attending the dinner to enter. Submissions and reservations: [email protected]

For the pros:
You know how this works. You submit the recipes in advance and you'll be making the drinks for the competition. You are also going to join in the fun, join the cocktail hour and have some dinner on the house. We're forced to limit the number of bartenders invited to compete on the day of, so get your submissions in early. Submissions: [email protected]

For the discriminating drinkers:
Without you, none of this is possible. You are what this is all about. Come to the cocktail hour. Help us decide the winner and then enjoy a great pasta dinner at Catherine Lombardi with fellow cocktail enthusiasts at Catherine Lombardi. Reservations: [email protected]

We love Pisco Porton, Fernet Branca and Carpano! Thanks for making this possible.

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Celebrating Our 21st with Veuve Clicquot

Hello My Friends,

You already know that our 21st birthday is coming up Sunday, May 26th. What we just found out is that the fine folks at Veuve Clicquot have joined to help us ramp the festivities. We're going to use Veuve Clicquot (ordered by name in the film Casablanca) to make:

• Champagne Cocktails (drunk like water in the film of the same name),
• Florissimo Cocktails (from Agostino Perrone in London) and
• Admiral Russels Punch (recently mentioned in that fantastic Food Arts article that was so kind to us).

And there will be complimentary Veuve Clicquot Champagne cocktails when we cut the cake at 5:30.

Birthday partyin' just got a whole lot fancier! Some parties have clowns and some have Champagne and cocktails! We've also been promised some fancy swag, so let's see what turns up.

We're seating from 1-7 on the sidewalk (weather permitting) and in the bar rooms. Cake at 5:30. We've got some friends coming to play music from 2-6. Attire is casual and we would LOVE to see you!

Reserve at 732-828-4444 or online here.