The Restaurant Guys

The Spirits Project: Castarède Armagnac 1968

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

• Suggested retail price: $279
• Thursday, March 31 (for as long as it lasts), we're pouring one ounce for $8

Regular readers will recognize that we have been offering multiple vintages of Castarède Armagnac. This is no accident. I think these folks represent an extremely classic style and make consistently excellent brandy year on year. I have had the great good fortune to taste dozens of older vintage Armagnac from them and I am a consistent cheerleader. Some of the older vintages are not cheap but I am consistently amazed at the price-to-value relationship.

The Castarède family began making brandy in Armagnac more than 175 years ago. Their deep roots in the region result in the ability to select the best possible Bas Armagnac products then distill to perfection and mature the resulting brandy. Armagnac is still a region where small estates grow grapes and various others distill these grapes into the signature brandy of the region. It's a place where history and family ties often matter as much as the hard work in the vineyard and at the still.

Castarede possesses two cellars, each more than one hundred years old. One is located on the banks of the Baïse River at Pont de Bordes, the historical center of wine trading when waterway was the primary means of transport. It is exceptional for aging Armagnac, as the proximity of river creates unique isothermic conditions. This is the cellar of choice for the oldest vintages. The other cellar, in Mauléon d'Armagnac, is situated in the Grand Bas Armagnac region. We've drunk many vintages from Castarede and have been uniformly impressed.

We will open one bottle at 6:30 precisely. When it's gone, it's gone.

A Cult Winemaker of The Highest Order

Maggie Harrison: Some of The Best Wines in California

I would like to introduce you to an extraordinary winemaker. Maggie Harrison is making tiny quantities of some of the most exciting wines in America. They're hard to get. They're not cheap. They're worth every penny and more.

In the past, we've introduced you to winemakers like Paul Hobbs and George Hendry. When each of those quite famous winemakers first did a dinner in NJ, it was here; and few of our guests knew their names. This is another one of those moments.

Maggie just doesn't do dinners and her wines are very hard to come-by. We've been working on making this happen, since we had the great good fortune to meet her last year. It's late notice, but we prevailed upon her to come host a dinner on Monday, April 11. It will be an intimate and exclusive affair due to the late notice (and very little wine available).

Maggie was assistant winemaker to Manfred Krankl at Sine Qua Non for eight years before striking out on her own. She and her husband MIchael have made quite a name for themselves with the purchase of their own Antica Terra Pinot Noir in The Dundee Hills of Oregon.

The secret sauce however is the teeny tiny quantities of Lillian wine they produce from some of the best vineyards in California. Mark and I are beside ourselves with admiration for these wines. Lillian Roussanne is clearly the best Roussanne I have had from outside Hermitage in France, where it goes to make the rare, age-worthy and long-lived Hermitage Blanc. It is as good as a great white Hermitage. I know of no other white wine that can lay that claim.

Her Syrah and Reserve Syrah are equally mind-bending. They are at once lush and rich and soft, while being meaty and spicy with abundant soft tannin and great acidity. The finish on these wines goes on for a long long time. They are astounding. The Syrah is from the White Hawk Vineyard (56%), the Bien Nacido Vineyard (27%) in the Santa Maria Valley and Stolpman Vineyard (17%) in the Santa Ynez Valley.

I'll give you Lillian Cabernet Sauvignon in Maggie's own words: "sourced from the True Vineyard, which lies on a bench a few hundred feet below the summit of Howell Mountain. It was planted by Frank Dotzler in the late-90’s. The site is nine acres and was literally carved out of volcanic bedrock. It presents an entirely different feeling than the endless rows of vines that carpet the valley floor and lower hillsides... We harvested into tiny baskets and hauled the fruit up to the winery in a refrigerated truck. After sorting the fruit twice by hand and filling headless barriques with the whole, unbroken berries, I stood with Nate next to the fermenters. The fruit was so beautiful; the flavors so precise. It was completely unlike what we had been told to expect. No dehydration, no amelioration... Rich with violets, truffle and tobacco, the wine maintains a levity and energy that surprise us again and again. This wine found great harmony; with cascading aromatics and wild complexity, in a multi-vintage blend. Racked only twice, raised (like all of our wines) with minimal sulfite additions and bottled unfined and unfiltered.”

These wines are rare and they are not inexpensive, ranging from just under $100 per bottle to over $200 per bottle. They are worth every penny. We're going to offer this dinner at $199. That's actually less than you might pay retail for one bottle. It's just important for us to show these wines with dinner and for you to meet Maggie and for Maggie to meet you. This is precisely the kind of wine we love to discover and to represent and deliver to our guests. The menu is awesome.

[email protected] or 732-828-4444

Monday, April 11
Hors d'Oeuvres at 6:30
Dinner at 7 PM

Hors d’Oeuvres
Syrah 2012

Silverfin with Mushroom Dumplings, Mirin, Soy, Potato and Pepino
Roussanne 2012

Wild Boar with Trumpet Royal Mushrooms, Roasted Cippolini Onions and Polenta
Gold Series Syrah No. 1 2011
Gold Series Syrah No. 2 2011

Cabernet Sauvignon “Howell Mountain”
Selected Soft Cheeses

Pumpkinseed Malted Milk Shake
With Cookies and Pumpkinseed Brickle

We will also be sampling the next vintage of many of these wines.

Feel free to email me directly if you have any questions about this winery. It's a top pick

The Spirits Project: A Ghost Whisky: Caperdonich 1992 21 Year, by Duncan Taylor

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

• Suggested retail price: $269
• Thursday, March 24 (for as long as it lasts), we're pouring one ounce for $8

James Grant founded founded the Glen Grant distillery with his brother John in 1840. In 1897, business was booming and he established "Glen Grant Number 2," which began production in 1898. The roaring demand of the late 1800s turned out to be a bubble, funded largely by borrowed money. The most prominent fall was that of the Pattison brothers from Leith. The whole downturn is now known as The Pattison crisis. During this ignominious period for which they are known, the number of operating distilleries in Scotland dropped from 191 in 1900 to 132 1908. Glen Grant Number 2 closed in 1902, just four years after it was opened.

There it lay dormant until 1965, when Glenlivet refurbished the old lady, renamed her Caperdonich (Secret Well) and got it up to a production of 350,000 gallons per year. The distillery operated successfully for a run of 37 years. It passed through several hands until it was mothballed by it's final owner, Pernod-Ricard. While most Caperdonich went into blends, some smart merchants like Duncan Taylor acquired some of the best barrels. In accordance with the standard of Duncan Taylor, this is a single-barrel bottling, at cask-strength with no chill filtration and no coloring.

As you can see by the before and-after-pics above, not only is Caperdonich out of production, it is now a pile of rubble. That renders this 1992 bottling a "Ghost Whiskey." All that remains is the spirit.

We will open one bottle at 6:30 precisely. When it's gone, it's gone.

Lá Fhéile Pádraig Sona Daoibh (Happy St. Patrick's Day!)

• A Sweet Tale
• The Rusty Gael
• The Irish Twin
• Midleton Rare
• Irish Cream
• and of course...Guinness

Happy St. Patrick's Day My Friends,

In case you're wondering how you pronounce the subject line, it's (La ale-lah pwad-rig son-ah jeev).

If you want to wish the same greeting to just one person rather than a group, you can say, "Lá Fhéile Pádraig Sona Duit," pronounced (La ale-lah pwad-rig son-ah ditch).

Sadly, I don't speak Irish, but it doesn't hurt to have a phrase or two up your sleeve on a day like today. You're welcome.

Click the image if you have a 13 minutes for a very Irish story.
[Note: The Irish Speaking Man is Frank Kelly, who played Father Jack Hackett in Father Ted. He also played many roles that weren't terrible. He just passed away on February 28th of this year.]

Oh and one more: "Píonta Guiness, le do thoil," (Pine-tah Guiness, le doh hull). They'll understand that one!

Looking for a civilized place to spend St. Patrick's Night?

• Guinness is on draft at Stage Left.
• A particularly fine selection of Irish whiskey in both bars
• The Spirits Project will feature Midleton Very Rare Irish for $6.00.
• Our signature Irish Twin Cocktail is a beautiful iteration of Jameson.
• Our new whiskey cocktail, called The Rusty Gael is quite delicious.
• And our house-made Irish Cream will soothe the cockles of your heart.
• You can watch March Madness in The Catherine Lombardi Bar.

There will be no green beer.

There will be no green beer.

Easter Brunch at Stage Left

11-2:30 PM
$39.95 / Kids 12 and under pay their age

In Stage Left, we celebrate with Easter Brunch. It's not buffet (except for the awesome dessert table). It's a lovely, civilized a la carte, 3-course brunch. Check out the menu. Make a reservation here, or call 732-828-4444.

First Course Selections

Potato Leek Soup

Lobster Bisque

Market Salad

Market Fruit & Berries

Cured Salmon
Salmon Roe, Horseradish and Lemon

Pan Seared Day Boat Scallops
Smoked Cheddar Polenta, Stout-Braised Short Ribs, Pickled Raisins, Verjus Grapes, Mint & Cream

Warm Duck Confit Salad
Arugula, Endive and Sherry Vinaigrette

Main Course Selections

Sunny-side Eggs over Lobster Potato Hash

Wild Mushroom and Asparagus Omelet

Raisin Hazelnut French Toast
Blueberries & Almonds
Bourbon Aged Maple Syrup

Scottish Salmon
Salmon and Mushroom Dumpling
Smoked Potato, Pioppino Mushrooms
Purple Cabbage Puree, Sunflower Seeds
Mirin and Bacon Broth

Seared Wagyu Flat Iron Steak
On a 500° Himalayan Salt Brick
($25 supplemental)

Lamb Shank

Silverfin Carp

Flat Iron Steak and Eggs

Wood Grilled Burger
Aged Cheddar, Tomato, Red Onion

Dessert Bar
Try As Many As You Like

Crème Brûlée
Assorted Cookies
Cheesecake
Lemon Fruit Tart
Sabayon
Carrot Cake
Tiramisu
Cherry Bread Pudding
Apple and Almond Financier
Molten Valrhona Chocolate Cake
Fresh Spun Ice Cream and Sorbets

Easter Dinner at Catherine Lombardi

In Catherine Lombardi, we celebrate Easter as Catherine Lombardi always did, with a full dinner from 1-6 PM. In addition to our regular a la carte menu, we will have specials like Spring Vegetable Minestrone, Asparagus and Ricotta Ravioli, Lamb Shank, and of course Easter Pie (aka Pizza Rustica, aka Pizza Gain). Make a reservation here, or call 732-296-9463.

On The Menu: Silverfin (Asian Carp)

Close to $200 million has been spent on barriers to keep these Silverfin (Asian Carp) out of The Great Lakes.

While they are delicious, and indeed a delicacy in Asia, without a great deal of culinary skill, they are almost impossible to de-bone. Fortunately, we have a great deal of culinary skill.

The fish is sublime. Everyone has been raving, so we've just gotten in another shipment.

The Spirits Project: A Tasting of Red Breast Irish Whiskey

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

Tomorrow, March 10 - The Spirits Project at Catherine Lombardi will feature

A Tasting of Red Breast Irish Whiskey

• Red Breast 12 Year
• Red Breast 12 Year - Cask Strength
• Red Breast 15 Year

We will pour one-half ounce of each for $4.50 (That's a steal)

Anyone who is a regular reader of this email or a patron at our bar knows the story of Red Breast. When it splashed onto the American market a few years back, it was the only pot-stilled Irish whiskey available in the USA. It was, universally acclaimed as spectacular and an instant favorite here.

You may not know that the fine folks at Red Breast have since released several iterations under the Red Breast label. The original bottling was a 12 year old. Then came the 15 year old. Most recently we've acquired a Red Breast 15 Year "Cask Strength." Most whisky (indeed most spirits) come out of the barrel at a very high proof, and are rectified down with water. The Cask Strength skips that step, creating a wholly different and more intense expression of the spirit.

Thursday, we will pour .5 ounce of each whiskey, side-by-side, so that you can enjoy, compare and enhance your knowledge of Irish whiskey in general and one of the most exciting brands of this most exciting category.

We will open one bottle of each at 6:30 precisely. When they're gone, they're gone.

March Mania at the State Theatre

Howie Mandel, The Chieftains, 42nd Street, Rhythm in The Night: Irish Dance Spectacular, Jerusalem Symphony Orchestra, Alice Cooper, Glen Burtnik's British Invasion, Moscow Ballet-Swan Lake, Love on Broadway, Abba-The Concert, Robby Krieger, NJ Symphony Orchestra, Bobby Bandiera's Tribute to Jersey Rockers

Click here to check dates and book tickets.

Then click for reservations at Stage Left or Catherine Lombardi. Dine with us Before or After The Show

Do Good While Eating Well!

On The Menu: Flying Asian Carp

You may not be aware of one of the most dangerous invasive species in America. So let me introduce you to the Asian carp, the flying carp, the silverfin. In a cautionary tale about ecological arrogance, Asian carp were deliberately brought to the United States during the 1970s to help clean up pollution in fish farms. Industry assured us they could not escape (of course not! What could go wrong?). We were also reassured that these fish couldn’t successfully reproduce in American waters (of course not! What could go wrong?). Except, as it happens, Asian carp can make it just fine in U.S. waters. Ooops.

Check out a serious look. Click picture for video.

In fact they do so well, they out compete almost every native fish in our own waters and have almost no natural predators. Some tributaries and rivers in the Midwest now have 95% of the biomass of the river composed of Asian carp! Read that again. It is not a typo. 95% of the biomass is carp. The plankton they eat makes up much of the other 5%.

This carp’s advantages include its size and its method of eating. While it is capable of feeding conventionally through its mouth, every silver carp also has sponge-like pads on its gills that filter out tiny zooplankton and phytoplankton and they use this material as food. The principle is similar to feeding in baleen whales. Every time this fish breathes, it eats. The carp eat the plankton...and everything else; everything in sight, but if there is nothing but plankton, they're okay with that too.

Baby silver carp hide in thick cover and grow bigger and bigger until there isn’t anything in the neighborhood except for a bald eagle that could even consider tackling them. Carp weighing 50 pounds are not unusual on the Missouri River.

Of course one can make a sport of this. Click picture for video.

Now get this: The strain introduced to America is spooked by the sound of a motor. They jump out of the water, rendering recreational use (except for carping) impossible.

Close to $200 million has been spent on barriers to keep the carp out of The Great Lakes. The economic toll of destruction of fishing and recreational use already far exceeds that. But it gets worse. These voracious monsters are just at the front door of Lake Michigan. Should they significantly cross into the Great Lakes system, it could be a catastrophe.

While some strides have been made in creating a market for fishing, they have been largely confined to the Midwest and hampered by the extreme difficulty butchering these fish. While they are delicious, and indeed a delicacy in Asia, they have a complex skeletal structure and so, without a great deal of skill, they are hard to de-bone. Fortunately, we have a great deal of culinary skill. We've been working for almost two years to figure this fish out and to get it butchered how we need it. The fish is sublime and we're going to eat it.

We are so good at eating fish to near-extinction, why not try it where that would be a good thing!

Asian Carp with Mirin-Bacon Broth
Salmon Mushroom Dumplings, Potato and Pepino Mushrooms
Stage Left $28
Reservations here or 732-828-4444