The Restaurant Guys

Wednesday, February 10: Dinner with Diego Cusumano

When Mark and I started in this business, almost 30 years ago now, we did not look for fine wine from Sicily. If it existed, it certainly was not available in the U.S. market. Now, it's a very exciting wine region indeed. The Cusumano winery was established in 2001, when brothers Alberto and Diego, took over the management of the company from their father, Francesco. The Cusumanos had sold grapes but had not made their own wine. With their intimate knowledge of the Sicilian terrain and the help of their very talented winemaker consultant Mario Ronco, the Cusumano brothers today own over 400 hectares (nearly 1,000 acres) of vineyards. What's striking is that they hold this vineyard across 7 sites throughout Sicily.

With one foot in the present and another in the past, Alberto and Diego Cusumano have created a beautiful modern winery (two actually) with a respect to Sicily's colorful history and terroir. They farm in the western part of Sicily and source grapes from various parts of the island. They work primarily with the traditional grapes of Sicily (Insolia, Nero D'avola, Grillo...) in the context of the different and dramatic terroir of various parts of this wildly diverse volcanic island. It's exciting to see the diverse range of their wines from their various holdings.

Today, Cusumano grapes come from these vineyards:

• Ficuzza: 189 hectares, in Piana degli Albanesi in the province of Palermo
• Presti e Pegni: 70 hectares, on the hills of Monreale
• San Giacomo: 140 hectares, in Butera in the province of Caltanissetta
• Milioto: 3 hectares, in Partinico in the procince of Palermo
• Monte Pietroso: 30 hectares, in the territory of Monreale
• Marchesa: 50 hectares in the territory of Monreale
• Buonivini: 20 hectares, in the territory of Pachino

On Wednesday, February 10th, Diego Cusumano will be here and we'll be pouring his wines at dinner. These wines represent an incredible value and we want to bring them to you at an extrememly affordable price. Dinner with wine will be $99 per person plus tax and service.

Pre-Dinner Wine Tasting
6:30-7:15 PM

Etna Bianco “Alta Mora” 2014
Angimbe 2012 (Insola, Chardonnay)
Jale Chardonnay 2011
Etna Rosso “Alta Mora” 2013
Benuara 2013 (Nero di Avola, Syrah)

Cubia Insola 2011

Dinner
7:15 PM

A Selection of Crudo
Grillo “Shamaris” 2013

Venison Pate American, Sous Vide Egg, Parmgianno-Reggiano Crisp, Bone Marrow Brioche
aka: Venison Egg and Cheese Sandwich
Sagana 2011
Nero di Avola

Roasted Duck Breast with Blackberry Ginger
Noa 2012
Nero di Avola, Cabernet, Merlot

Biscotti
Moscato dello Zucco 2009

Cashew Financier
With Rosemary and Honey Ice Cream

(Menu Substitutions Available with Advance Notice)

Coffee

$99 per person
plus tax and service

[email protected] or 732-828-4444

White and Black Truffle Menu: The Final Chapter

Hello all and welcome to 2016.

We did get one last surprise shipment of white truffles so we will resurrect the Black and White Truffle menu in Stage Left through Thursday January 7th.

Black and White Truffle Menu

We are at that magical time of year, when white Italian truffles are still around, and the black French truffles have just arrived. Black and white truffles are two sides of the same, very expensive coin. But the season when both are available together is short. So next week in Stage Left we will offer an extraordinary

Black and White Menu
from December 26 through December 30
Extended to January 7!

Lobster and Black Truffle Beggar's Purse

Black Truffled Capon and Duck Terrine

Seared Diver Scallop Layered with Black Truffle
Finished with White Truffles

Chanterelle & Maiitake & Black Truffle Risotto
Finished with White Truffles

Veal Braciola with Truffles

Black and White Cookie
w/ Chocolate Truffles

$199 plus tax and service
Reservations here or 732-828-4444

Paul Hobbs Is Coming to Town

In 1992, we did not realize that our new friend, Paul Hobbs, would go on to become one of the most important winemakers in The New World; but he did. Our championing of Paul Hobbs wine was an early coup for us. He was the first in a long line of extraordinary winemakers we introduced to The Garden State. Stage Left's Paul Hobbs Dinner is the only dinner Paul does every year.

Paul Hobbs will return once again on January 28th. This marks a very special anniversary for us both. It's Paul's 25th anniversary year. While Paul has been doing wine dinners here for the 23 years Stage Left has been open, there were two years early on, when Paul did two dinners. That means this will be the 25th Stage Left Wine Dinner on Paul Hobbs' 25th anniversary. Where does the time go?

Paul has called this event the single greatest opportunity to taste the Paul Hobbs Wine every year, bar none, including at The Winery itself. We will have some things available nowhere else, including a near-priceless, one-of-a-kind bottling of Merlot that Paul bottled for us on the occasion of the birth Laura Catherine Pascal, Mark's eldest, in 1996.

Paul and Mark selected a single barrel of merlot that Paul kept separate. In 1998, Mark, his wife Jen and two-year-old Laura Catherine went out to California and helped Paul bottle it by hand. It was put mostly into magnums, with one 6 liter bottle and one impressive 9 liter bottle. Laura's in college now and the wine is ready. We're going to pop the 9 liter in the dinner.

This is a one-of-a-kind bottle from a one-barrel lot from one of the best winemakers in the new world. It is drinking at its zenith at 20 years old and we will drink it at the 25th anniversary wine dinner. I cannot imagine what we would sell it for. Instead, we're just going to drink it with you at this dinner. Laura will be in attendance.

Paul Hobbs Wine Dinner and Tasting
25th Anniversary Edition
Thursday, January 28th

Comprehensive Tasting of Hobbs Wines: 6 - 7:30 PM
(wines to be announced)
Dinner: 7:30 PM

Lobster Lasagna
Burnt Orange and Truffle Ricotta
*Chardonnay “Ross Station” 2013; Paul Hobbs; Russian River
*Chardonnay 2014; Bramare, Lujan de Cuyo, Mendoza, Argentina

Duck and Foie Spring Roll
Black Truffle
*Pinot Noir “Hyde Vineyard” 2013; Paul Hobbs, Carneros

Lamb Loin
Minted with Pepino and Crispy Hen-of-the-Wood Mushrooms
*Cabernet Sauvignon 2012; Paul Hobbs; Napa

Standing Rib Roast
Marrow Bones, Roasted Garlic, Slow Roasted Winter Vegetables
*Malbec “Rebon Vineyard” 2012; Bramare; Valle de Uco, Mendoza

Curado de La Mancha Cheese
*Merlot 'Cuvee Laura Catherine' 1996; Paul Hobbs; Napa, California, USA
One-of-a-Kind Bottling

Stage Left Chocolate Bar
Caramel, Peanuts, Pretzel and Marshmallow

$295 per person
plus tax and service

Reservations at 732-828-4444 or [email protected]

This dinner will sell out. We already have 40 reservations before we even announced. Please book early if you would like to come.

Makes a great Christmas Present!

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
House-Made Mozzarella

Macaroni Course

Fettuccini Garganelli Orecchiette Spaghetti Long Fusilli Pappardelle

Roasted Garlic, Pepper Flakes, Tomato & Mussels Truffle Cream, Prosciutto, Asparagus Sausage (Hot or Sweet), Garlic, Broccoli Rabe Marinara Walnut Basil Pesto Cream Bolognese

or
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

Seating from 2 - 8 PM
$59.95 per person
Children 12 and Under Pay Their Age!
[email protected] or 732-828-4444
Thursday 26 November
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
Roasted Beets, Goat Cheese Mousse, Toasted Pumpkinseeds, Lemon Vinaigrette
or
Seared Day Boat Scallops, Red Curry Sous Vide Pork Belly
Thai Basil-Infused Pineapple Garlic, Ginger, Red Curry Puree

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

Mixed Berry Gratin
or
Pear and Cranberry Bread Pudding
or
Cherry Compote and Dulce de Leche, Vanilla Ice Cream
or
Baked Caramel Apple Streusel
or
Molten Valrhona Chocolate Cake

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

The Fall Menu

One of my favorite things about this time of year is the foods of fall. Our menu at Stage Left has decidedly skewed Autumnal. Check it out here. Last night I had a perfect dinner:

Our Fall Salad

Shaved Brussels Sprouts, Red Cabbage, Micro-Arugula, Pickled Apples, Fresh Honey Crisp Apples, A Touch of Asiago Cheese, Marsala Pecan Vinaigrette, Pumpkin Crème Fraiche, Pumpkinseeds

Venison

Stuffed with Duck and Cranberries, Apple Cider-infused Wheatberry Risotto, Carrots, Kale, Sunchoke Puree

That Bottle of "The Beautiful Earth" by the extraordinarily talented McPrice Myers. It's a Rhone-style blend of Grenache, Syrah and Mourvedre from down in Santa Barbara County was perfect. I am reminded just how much I love doing what I do.

I hope that you will join us soon. We'll be happy to hold a table for you. You can reserve here or 732-828-4444.

White Rock Wine Dinner - November 5

It's officially Autumn. The equinox has passed, there's an occasional crispness in the air and we've put up a few thousand pounds of local tomatoes to keep Catherine Lombardi in sauce until next summer. The sidewalk cafe is still going strong most nights. We'll see how long that lasts. Our fall wine tasting is going to be a blast on October 9 - A blast and a bargain!

We would like to announce THE Wine Dinner of The Season. White Rock Vineyards has produced some of the most well-balanced, age-worthy, delicious Cabernet Sauvignon and Chardonnay in the Napa Valley since the 1970s. Their story is pretty special, but first, here's the menu. Note: We have had White Rock on our wine list, every single vintage since 1993. There are very few wineries that hold that distinction. We look forward to the new vintage every year, and we have aged many vintages in our personal cellars.

White Rock Wine Dinner
Thursday, November 5, 2015
Walk Around Tasting 6:15 - 7 PM
Dinner at 7 PM

Hors d'Oeuvres & Tasting
Chardonnay 2013
Claret (Bordeaux-style blend) 2012
Cabernet Sauvignon 2012

Scallops with Saffron, Bacon, Mussels
Chardonnay 2012

Shibumi Farm Roasted Mushrooms Five Ways and Roasted Lamb
Cabernet Sauvignon 2011
Claret (Bordeaux-style blend) 2011

Venison with Smoked Apples, Cipollini Onions, Thyme & Sage
(If game is not your thing, we will offer a substitute of tenderloin of beef for venison)
Cabernet Sauvignon "Laureate" 2010
Cabernet Sauvignon "Laureate" 2007  Library Selection

Walnut Semolina Cake with Fernet Branca Ice Cream and Chocolate
Coffee

$129
[email protected] or call 732-828-4444

White Rock is a 35-acre naturally farmed vineyard, boasting a unique terroir of white volcanic ash, nestled in a small valley at the base of the Stag’s Leap Range. It has never been farmed any other way. The estate has never been subjected to herbicides, pesticides, or fumigants.

The original parcel was purchased by one Dr. Pettingill in 1870. Dr. Pettingill planted the property to Riesling and Zinfandel, one of the earliest plantings in Napa. In 1871, using only a hand saw to cut the white rock he quarried from the property, he constructed a winery in which he would process 7,000 gallons of wine per year. It was renowned to be of high quality.

Henri & Claire Reclaimed the Vineyards in the 1970s

One hundred years later, the property was reclaimed by Henri and Claire Vandendriessche. He came to America from France to study at UC Berkley in 1967. He met Claire, they fell in love, started a family and then set about restoring the White Rock Estate to its former glory. They moved into the old winery and made it their home.

They replanted as much of the original vineyard as they could, and dug a cave system where they would make and cellar the wine. Always a family business, Henri oversaw all aspects of the enterprise, including the vineyard management, while Claire marketed and sold the wines. They have always farmed organically.

Christopher Vandendriessche will Be At Stage Left November 5

After graduating UCSC with a degree in Physics, Christopher Vandendriessche achieved a degree in enology from The University of Bordeaux. He went on to work at Chateau Pape Clement, then harvests in Burgundy, Spain (Remelluri in Rioja), and Argentina (Catena in Mendoza). He returned to Napa as Assistant Winemaker under John Kongsgaard at Luna. In 1999 Christopher took over as wine maker of White Rock. Today, Christopher and his brother Michael have taken over the business, working together to craft thoughtful and balanced wines showcasing the unique terroir of White Rock.

Mark and Francis Have Poured White Rock Since 1993

Mark, Lou and I first visited White Rock waaay back in 1996. This was a time when California wine makers were pursuing ever more powerful wines, and ever bigger scores and throwing balance out the window. Henri was different. He brought a European sensibility to this extraordinary California terroir. He was right of course, and we've followed him through many vintages and now we buy wine from his sons. For twenty vintages, we have seen firsthand that they are great for dinner tonight, and they age gracefully for years.

Do come and enjoy an evening with Christopher, a comprehensive selection of his wines and an extraordinary dinner at one of your favorite restaurants. [email protected] or 732-828-4444.

Big Night: Dinner and a Movie - Friday, August 14

We show the film Big Night in the private screening room at The Heldrich and then cook up the feast from the film and all dine together in Catherine Lombardi. You can make reservations at 732-828-4444 or [email protected]. More details next week.

This is one of Mark and my favorite nights of the year and Big Night is our absolute favorite Foodie Film. A cult classic, it's a hysterical account of the sometimes heated relationship of two brothers who open a very forward-looking Italian restaurant in not-so-forward-looking New Jersey of the 1950's. It stars Stanley Tucci, Tony Shaloub, Isabella Rossellini, Mark Anthony, Minnie Driver to name just a few. The Italian Feast at the center of the film will be recreated immediately following. We will dine at large communal tables in Catherine Lombardi.

The Private Screening Room at The Heldrich Hotel right across the street is a wonderful place to see a film and the bar remains open during the movie. If you haven't seen the film, you should! If you have, you know you should come. It's just so darned civilized.

The Menu:

Italian Wedding Soup

*

Trio of Traditional Risotto

*

Timpano Stage Left Style

*

Mixed Family Style Feast

Roasted Organic Chicken, Whole Roasted Branzino,Roasted Suckling Pig,

Zucchini Flowers, Roasted Garlic with Broccoli Rabe and our famous Garlic Bread

*

Flambé Pascal

Dinner and the movie is $99 or $125 with Italian country wines. And you KNOW we have great Italian country wines!

Reservations: 732-828-4444 or [email protected]

What To Do With 50 lbs. of Plums

Chef JR, just sent me the following pic from his phone, along with the text!

At Mike Baker's Farm. Plums are perfect this year! We've got 50 lbs. Tonight, they'll be on Foie Gras dish and also with a Tuna Dish in Stage Left.

Side Note: Chris will be making Plum Negronis and Plum Sours behind the Cocktail Bar at Catherine Lombardi