The Restaurant Guys

General Harrison's Eggnog

We're all decked out for the holidays and, like anyone, we look forward to your every visit this holiday season. Invariably around this time of year, the discussion turns to eggnog. The stuff you buy in the store is generally terrible. Ronnybrook farms makes a good commercial version and most can be sufficiently doctored with bourbon and spices to make them palatable, but they're nothing like the real McCoy.

Here is a recipe that my friend Dale DeGroff adapted from the Jerry Thomas book, The Bon Vivant's Companion (1862).

General Harrison's Eggnog

• 1.5 oz Bourbon (Woodford Reserve)
• 1 fresh egg
• 3.5 oz Fresh cider
• 0.5 oz simple syrup
• Dash Dale's Pimento Bitters
• Nutmeg berry and grater for garnish

1. Combine ingredients and shake with ice.
2. Strain over into a large goblet.
3. Grate nutmeg on top.

Baltimore Eggnog

We're all decked out for the holidays and, like anyone, we look forward to your every visit this holiday season. Invariably around this time of year, the discussion turns to eggnog. The stuff you buy in the store is generally terrible. Ronnybrook farms makes a good commercial version and most can be sufficiently doctored with bourbon and spices to make them palatable, but they're nothing like the real McCoy.

Here is a down-and-dirty (yet traditional) eggnog that you can make to-order. We found references to this particular Eggnog in a 1957 Esquire and in a different Maryland cookbook from 1932. We even saw a modern mutation swaps the Madeira (called for in the original recipe) for Peach Schnapps (DON'T DO THAT).

Baltimore Eggnog

• 1/2 oz. 15yr Malmsey Madeira (you can find a brand called Blandy's in any good wine store, including ours)
• 1/2 oz. Hennessy VS
• 1/2 oz. Aged Rum (El Dorado 8 year is our favorite)
• 1 oz. Heavy Cream
• 1 oz. Whole Milk
• 2 Bar spoons: Light Brown Sugar
• 1 Egg Yolk (no white)

1. Combine ingredients and shake with ice; strain off ice into small glass.
2. Grate Cinnamon and Nutmeg on top

Stage Left Is Open for Lunch Weekdays through Christmas!

We're open for lunch 12-2:30 PM, Monday - Friday, through December 23.

Make a reservation here.

Fireworks on New Year's Eve SPECTACULAR

New Brunswick is the Only Place to Spend New Year's Eve
There is no place better to be!

Check out all the details here.
Check out a video from prior year here.
Make a reservation for Stage Left here, for Catherine Lombardi here.
Call us and we'll book a room for you at The Heldrich Hotel.

Tullamore Dew, Hendrick's Gin and Money Shoulder Scotch are all Sponsors
An Adult Way To Spend New Year's Eve

Check All The Details Here:
www.NewBrunswickNewYearsEve.com

Thanksgiving at Catherine Lombardi

Seating from 1 - 7 PM $49.95
Reservations: [email protected] or 732-296-9463

Catherine Lombardi's table was the center of her family's Thanksgiving tradition.
We will offer a holiday menu inspired by those 60 years of holidays.
We will also serve our regular menu a la carte.

Antipasti
Pizza Rustica

Macaroni Course

Fettuccini	Roasted Garlic, Pepper Flakes, Tomato & Mussels
Garganelli	Truffle Cream, Prosciutto, Asparagus
Orecchiette	Sausage (Hot or Sweet), Garlic, Broccoli Rabe
Spaghetti	Marinara
Long Fusilli	Walnut Basil Pesto Cream
Pappardelle	Bolognese
Lasagna or Eggplant Parmesan or Caesar Salad

Turkey (American) Course
Natural Turkey with Sausage Stuffing
Broccoli Rabe
Polenta
Cranberry Sauce
Mashed Potatoes

Dessert Choices
Zabaglione with Fruit
Mrs. Palmisano's Cookie Plate
Pumpkin Cheesecake
Chocolate Hazelnut Bread Pudding
Tiramisu

$49.95 per person plus tax, tip and beverage
A la carte menu also available

Thanksgiving at Stage Left

Back in 1992, when we started in this business, very few folks went out for Thanksgiving or Christmas Eve dinner. Now, we are the holiday tradition for many families and we love that.

I hope you will consider dining with us on Thanksgiving and Christmas Eve. We would like to be your new Holiday Tradition.

Seating from 1 - 7:30 PM $59.95 per person
Children 12 and Under Pay Their Age!
[email protected] or 732-828-4444

Our regular a la carte menu is available
as well as a Traditional Thanksgiving Menu

All dinner guests will receive the fixings for a late night turkey sandwich to take home.
Dine with us in the main dining room, or if you wish a little privacy, inquire about booking one of our private dining rooms.

First
Butternut Squash Soup with Chestnut Herb Salad or
Endive and Arugula Salad, Blue Cheese, Candied Walnuts and Grapes or
Shibume Farm Mushroom Salad, Goat Cheese Mousse, Jamon Vinaigrette or
Country Pate, Cornishon, Pickles and House-Made Mustard

Main Course
Local Turkey with Chestnut Stuffing
Sweet Potato Puree

Garlic Mashed Yukon Gold Potatoes
Roasted Parsnips, Carrots and Brussels Sprouts
Cranberry Sauce with Orange Zest and Applejack or

Butternut Squash Gnocchi
Lemon Thyme Brown Butter and Pecans
Roasted Parsnips, Carrots and Brussels Sprouts
Cranberry Sauce with Orange Zest and Applejack

Dessert
Toasted Coconut Sabayonne or
Pear and Cranberry Bread Pudding or
Pumpkin-Seed Milk Shake, Chocolate Chip Cookies & Pumpkin-Seed Brittle
Baked Caramel Apple Streusel or
Molten Valrhona Chocolate Cake

$59.95 per person plus tax, beverage and service
A la carte menu also available

A Halloween Weekend Staycation?

We can get you a great rate at The Heldrich Hotel.

Radio Play Friday,

Art Opening and Walkaround Wine Tasting Saturday,

The Heldrich Spa and Pool in-Between.

Stage Left Special Rates from $99
[email protected]

Labor Day Cookout: Sidewalk Cafe is Perfect

Well here we are at the end of Summer. While it has gone by too fast, it has not yet breathed its last. In fact, as the nights are getting a touch cooler, they're bringing a very welcome relief to the heat of August. Most evenings, our sidewalk cafe has been enjoying lovely end-of-summer breezes. If you're around this weekend, please do come join us. We'll be closed on Monday itself, but open the rest of the weekend. On Sunday, we will punctuate the end of the official summer season with our annual LABOR DAY WEEKEND COOKOUT.

Great food, great bourbon and great music with The Bond 005tet. These guys are fantastic and vocalist Danielle Allario is just out of this world.

Labor Day Weekend Cookout: Sunday, September 4

Though Labor Day is just around the corner, it's not gone yet! Stage Left's Sidewalk Cafe seems to be where everyone wants to eat this summer. The produce of the season is in full swing. We're canning Catherine Lombardi's year's supply of tomatoes and the History of The Tomato tasting menu is offered every night in Stage Left to great acclaim. Make a reservation any night in Stage Left to literally eat your way through 400 years of tomato history.

We are going to punctuate the end of the official summer season with our annual LABOR DAY WEEKEND COOKOUT on Sunday, September 4.

Food (Seating 2:30 - 9PM)

On the sidewalk (and in Stage Left), we'll be serving our Famous Burger, Lobster Rolls, Soft Shell Crab Sandwiches, Wild Salmon, Grilled Giant Prawns, Wild-Boar-Chili-Cheese Dogs, 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 tomatoes and corn are at the height of their season.

Music (4-7 PM)

We'll have live music on the street from 4 to 7 PM, provided by The New Brunswick Jazz Project (NBJP.org).

Bourbon (Timeless, but the bottle engraver will be here from 4-6)

Woodford Bourbon is sponsoring this event. Woodford is a lovely sipping bourbon in its own right, and it makes a particularly sophisticated Julep. We'll offer an array of cocktails, particularly suited to Woodford (including the last juleps of the season). Several different marks of Woodford will be available to try.

Engraved Bottles (4-6 PM)

You can see above, just how cool an engraved bottle of Woodford can be (even if you're not a Kentucky Wildcat fan). You can purchase a Woodford bottle and we'll have an engraver on-site to personalize as many bottles as you like. This is a great way to get some Christmas shopping done early. I have given out personalized bottles of Woodford and they are very very much appreciated.

Reservations here or at 732-828-4444

Stage Left Butcher Shop is Open For Labor Day Weekend

If you're cooking at home on Labor Day weekend, you may as well cook with the finest. At Stage Left, we get the finest. As we often do on these Holiday Weekends, we are offering a selection of our meats for your home grilling.

21-28 Day Dry Aged Prime Angus ~ 3 Lb Porterhouse	$90
Dry-Aged, Bone-In Filet Mignon ~ 1 LB	$45
Whole Flatiron Steak (25 to 37 oz.)	$15	/LB
Berkshire Pork Porterhouse Chops (12-14 oz)	$12
Nature Veal Porterhouse Chop 15/16 ozv$25
Stage Left Burger 10/11oz with 3-yr Cheddar, Roll, Chipotle	$10	/ each
Amish Bacon	$8	/LB
Wild Boar Chili	$15	/LB
Pulled Pork	$15	/LB
Wagyu Flatiron Steak (~7 oz)	$25
45 - Day Dry-Aged Prime Tomahawk (36 - 42 oz)	$90

Place order [email protected] or by calling 732-828-4444.

Please order by Thursday 9/1 by 5 PM to ensure availability.