The Restaurant Guys

Sunday, July 13: Caribbean Spirit on the Sidewalk Cafe

El Dorado Rum and Fusion Caribbean Band Will Make Your Day
Bringing A Little Bit of Caribbean Spirit to The Sidewalk Cafe

El Dorado is one of the finest and most important rum producers in the world. Their Demerara rums carry just the faintest impression of round and brown candied sweetness, but with all the structure of the truly great spirits that they are. The different bottlings range from the simple earthy rums for cocktails like Daiquiris or Rum Old Fashioneds to some of the finest unique sipping rums in the world. There is no serious cocktail bartender worth his shakers that does not use a range of El Dorado Rum behind the bar.

Guided Tasting with The Master Distiller 3:30 - 5 PM ($25)

El Dorado's Master Distiller is Shaun Caleb, a Princeton-Educated, Guyanese local who returned to work under the legendary George Robinson. When George passed, Shaun took over as master distiller and continued the El Dorado traditions, blending rum from some of the oldest stills in the world with modern and exacting distilling. Shaun is coming to New Brunswick, specifically to lead a guided tasting of ALL of the El Dorado marks. You don't have to be an expert to take the class, but you will be when you leave. These spirits will blow your mind. You'll never look at rum the same way again!

Then The Party Starts
Fusion: The Band Begins To Play at 5 PM

The Sounds of Caribbean Will Fill The Streets of New Brunswick

Shaun will stick around and our bartenders will be mixing up a slew of rum cocktails with the whole El Dorado line. Rum: It's not just for daiquiris anymore! The whole line of rums will be available for a tasting ($25), so if you're not into the guided tasting before, come and sample the rums more casually at your own pace afterward. The music is free. Weather permitting, we'll be on the sidewalk. We'll be open for our regular dinner menu and Chef will roast a pig Caribbean style. Feel free to wear lighter colors, seersucker, linen or island patterned clothing. Hat's are most welcome for the sidewalk cafe.

We will also provide you with cocktail recipes so you can make this stuff at home.

Make a reservation for the rum seminar at 3:30

Or Just come in for the casual tasting, music, dinner any time 4PM to 9 PM

Call 732-828-4444 or email [email protected]

This is a Party You Won't Want To Miss

Related articles

Thursday, The Fourth of July: Stage Left Cookout Menu On The Sidewalk (and inside if it rains)

Some Cool Stuff On Our Menus Now

Yup, those are Stuffed Zucchini Blossoms. It's that time of year and you can get them in Catherine Lombardi while they last.

*

Pork Belly Is A Magical Food, Especially When Served Stage Left Style with Jalapeno & Vermont Cheddar Corn Bread & Sweet Corn Custard

The Spirits Project: Hine "Homage" Rare Cognac

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

• Suggested retail price: $225
• We will pour one ounce for $6.50
  

I love Hine Cognacs. Though no longer family owned, Hine is still a singular cognac in many ways. I really do love all of their bottlings. They generally are luscious in texture and rich, while retaining great complexity and individual character. Perhaps the most interesting of all Hine Cognacs are their "Early Landed" bottles. This custom dates back to the 19th century, when they first shipped selected vintage Grande Champagne Cognacs in cask to Bristol, in England. Hine still ships some of its single vintage cognacs to the UK (and is one of a very rare few estates who continue this tradition) after they have spent several months aging in new oak barrels in Jarnac.

Cool, dark cellars house barely a hundred barrels of Early Landed (a barrel is the equivalent volume to around 350 bottles). Here the aging conditions are quite different from those in Jarnac, as the temperature is low and remains constant (between 8 and 12°C) and the high humidity level rarely drops below 95%. These factors ensure that Hine's Early Landed cognacs are particularly light and fruity with very delicate oaky notes, and delightful aromas of fresh flowers and the characteristic orange peel - very close to the cognac’s initial notes.

In Jarnac, the River Charente is close to the Chai des Millésimes — and this is the only point in common with the cellar conditions in Bristol: the humidity level is completely different as it is high, varying between 70 and 90%. The cellar is just two meters below the level of the Charente and subject to temperature fluctuations which can vary between 6.5°C in winter and 20.5°C during the summer. The aging conditions in the Chai des Millésimes in Jarnac lend the cognacs greater complexity and structure; with a richer bouquet, more pronounced oaky notes and the much prized “rancio”, so characteristic of old cognacs.

The Hine Homage is a unique blend of Early Landed vintage Cognacs aged in the UK together with some extra old Cognacs matured in Hine's cellars in Jarnac. Most of the 20 Cognacs contained within the Homage are from the Grande Champagne blended with some exceptional Petite Champagnes. We will open one bottle tonight at precisely 6:30. When it's gone, it's gone. I look forward to opening a bottle with you on Thursday evening. (see Berry Brothers and Rudd)

Next Week in The Spirits Project
Elijah Craig 21 Year Single Barrel Bourbon

The Spirits Project: Longrow 18 Year Campbeltown Malt

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

• Suggested retail price: $199
• We will pour one ounce for $6
  

The buildings at the Springbank distillery are traditional and quite compact, though the facility boasts an onsite maltings which meets all of the malted barley requirements. It is one of the few distilleries left in the world that still malts their own barley. The distillery sits in the center of Campbeltown, a decidedly misunderstood Scotch whisky region. The malts from Campbeltown tend to be rather dry and a little briny, though much loved by connoisseurs. The distillery has a small capacity; just 750,000 liters annually.

The distillery produces three very different characters of Scotch single malt: Longrow, Hazelburn and Springbank. The difference is achieved by using its three stills in different combinations as well as adjusting the peat levels. Longrow is the most traditional of the three; well-peated and distilled twice. Both Hazelburn and Longrow have been revived recently after a few years of silence and both are named for ancient distilleries adjacent to the site. Longrow digests the peat smoke beautifully and makes for a well integrated, braze and muscular whisky, with a raciness that is uniquely characteristic of Campbeltown malts in general and of the Springbank distillery in particular. This 18-Year bottling is a particularly well-aged Longrow. We will open in in the spirits project on Thursday at precisely 6:30. When it's gone, it's gone. I look forward to opening a bottle with you on Thursday evening.

I look forward to opening a bottle with you on Thursday evening.

Next Week in The Spirits Project
Hine Cognac "Homage"

Related articles

The Spirits Project: Del Maguey "Jamon Iberico"

A Manly Dinner for Dad

And A Great Deal on Some Very Special Whiskey

So why should Dad have to grill on Father's Day? Why not bring him out to Stage Left or Catherine Lombardi?

Three Scottish whisky houses have teamed up to help us make it an extra special tour of the manly eating and drinking arts, fit for the head of the clan! We'll be making wonderful Scotch Cocktails like The Blood and Sand, Cameron's Kick, The Bobby Burns and The Jacqui Naylor with Famous Grouse and Black Grouse.

Highland Park and The Macallan are two of our favorite houses in Scotland. All will be discounted on Father's Day 35% off the price you see below.

Highland Park 12 Year
Highland Park 18 Year
Highland Park 25 Year

The Macallan 12 Year
The Macallan 15 Year
The Macallan 18 Year
The Macallan 25 Year
The Macallan 1991

In Stage Left, in addition to our regular menu, we'll be offering Roasted Suckling Pig, with a Carolina-Style Barbeque Sauce, Pan Gravy, Corn Bread and our own Greenmarket Slaw ($29). We'll also have Cigars available on the Sidewalk Cafe.

Make a reservation here for Stage Left, or call 732.828.4444. Reserve here for Catherine Lombardi, or call 732-296-9463

Related articles

The Spirits Project: Macallan 21 Year Fine Oak Whisky

The Spirits Project: Macallan 18 Year Old Scotch Whisky

The Spirits Project: Del Maguey "Jamon Iberico"

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

• Suggested retail price: $199
• We will pour one ounce for $6
  

The madman shown above is our good friend, Ron Cooper. Ron is the visionary behind Del Maguey Mezcal. He put quality mezcal on the map. He is The Godfather of mezcal, period. We're proud to call him friend.

Twenty years ago, he brought in these crazy single-village spirits from Mexico and worked his butt off telling their most remarkable story, about the Zapotec people and this magical elixir that they have been producing for hundreds of years.

The most prized of all mezcals is the Pechuga, which is made by suspending a chicken breast in the still for the vapors to marinate before being collected and bottled. That's a traditional and celebratory mezcal.

At the behest of some folks from Ferran Adria's team, Ron persuaded some of his Zapotec friends to substitute a leg of Jamon Iberico de Bellota (the most prized ham in the world, which we often feature) for the chicken breast. Considering these hams retail in the neighborhood of $1,000 per ham, that's quite a step up from chicken breast. It's also the meeting of two very old food traditions.

These have only just recently been released. The bottles are very hard to come-by, even for us. We got ONE bottle! ONE! We will open it in the Spirits Project on Thursday at precisely 6:30. When it's gone, it's gone.

I look forward to opening a bottle with you on Thursday evening.

Next Week in The Spirits Project
Longrow 18 Year Campbeltown Malt

Related articles

The Spirits Project: Balvenie Doublewood 17 Year

The Spirits Project: Bunnahabhain 33 Year by James MacArthur

Friday Night Cocktail: The Brushfire

Francis is back from Bulgaria!

Party Like a Founding Father

Washington issued an order July 3, 1778 that his soldiers should march to New Brunswick and form a parade line along the Raritan River in the city. The cannon were fired 13 times in celebration of the second anniversary of Congressional approval of the Declaration of Independence.

That's right, the first 4th of July celebration anywhere was right here in New Brunswick.

This year, we've got a double-barrel Independence weekend celebration for you. Here are a couple of ways to party like a Founding Father!

• Sidewalk Cookout: Stage Left Style
• Blue Crab and Spaghetti Dinner - Jersey Italian Style

Related articles

Update: July 3, 2013

Thursday, The Fourth of July: Stage Left Cookout Menu On The Sidewalk (and inside if it rains)

Independence Day Weekend: Sunday, July 7

Morels Are Still Amazing

 

Some people have said I have no morels. Here is the proof that is false!

 

We are just getting in the most amazing morels we've gotten in years! We're serving them simply roasted with an herbed cream in Stage Left, or you can have them without the cream as well. Burgundy is mandatory! Reserve a table here right now!

Related articles

Morels: It Must Be Summer!

Spring Ramps, Morels, and Wines by Paul Hobbs

Blue Crab and Spaghetti Dinner - Jersey Italian Style (Sunday, July 6)

Crabs in Marinara with Spaghetti, Clams, Garlic Mussels, Stuffed Zucchini Blossoms and Summer Wine!

Sunday we party Catherine Lombardi style. It is a joyous summer tradition in the Lombardi family. Blue crabs tossed in bright, fresh marinara and served over spaghetti. Is it messy? Yes. Is it worth it? Absolutely. Catherine Lombardi will take over the sidewalk cafe (weather permitting) for a seafood feast, Italian style. We'll have great Italian wines to choose from, as well as beers from the new and exciting movement of craft brewing in Italy and cocktails of course.

Rain or shine! We will be eating crabs from 4 - 9 PM. We hope you will join us. Reserve here or call 732-296-9463.

Related articles

Soft-Shell Crabs Now

Dinner and a Movie: Big Night (The Ultimate Food Movie)

Easter Dinner at Catherine Lombardi

Christmas Eve at Catherine Lombardi

July 4 Sidewalk Cookout: Stage Left Style

And Mint Juleps and Steeplechases with Woodford Reserve Bourbon!

At Stage Left, we will celebrate on the sidewalk with the annual Stage Left Cookout:

 

• Lobster Rolls,
• Lobster Po Boys,
• Soft Shell Crab Sandwiches,
• Stage Left Burgers,
• Grilled Giant Prawns,
• Fearless Frank Chili-Dogs with Wild Boar Chili,
• St. Louis Ribs,
• our entire Steak Menu, and
• a Mixed-Grill for those who can't decide!

 

It won't be exclusively a meat-fest, as our compressed watermelon and summer vegetables and wood-grilled pineapple will round out the menu nicely.

What a better libational companion than the All-American Woodford Reserve, from which we will be making Juleps, Steeplechases, and perhaps Strawberry Cocktails.

There will be acoustic musical entertainment. Patrick Clifford will return with his trio. The dress is casual and the day is fun. Rain or shine! We will be on the sidewalk from 2 - 10 PM. Music starts at 4! Reserve here or call 732-828-4444.

Related articles

Thursday, The Fourth of July: Stage Left Cookout Menu On The Sidewalk (and inside if it rains)

The Stage Left Butcher Shop Is Open for Fathers' Day Grilling