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Montclair Food & Wine Festival 2014

What's the latest from the Montclair Food + Wine Festival 2014? Founder and Executive Director Melody Kettle is pleased to announce that acclaimed Chef Floyd Cardoz of Battery Park City's North End Grill will be a participating chef.

"New Jersey has wonderfully talented chefs," notes Chef Cardoz. "I am honored to live in New Jersey and thrilled to contribute to this significant culinary event."

FESTIVAL KICK-OFF


Save the Date! Saturday, May 31st with a Grand Tasting at the Montclair Art Museum. Event tickets are $95 (general admission) from 7-9 pm. VIP tickets are offered at $120 (6 pm early admission). The museum's stunning galleries will be open to attendees for viewing. Approximately 30 restaurants from Montclair (and beyond) will be sampling choice bites. Gary's Wine & Marketplace (w/locations in Wayne, Madison, Bernardsville) will coordinate wines.

"There's so much to look forward to this year! Many of our favorite local restaurants have returned and we're pleased to have select out-of-town participants, including Floyd Cardoz, D'Artagnan, The Ryland Inn and 100 Steps," enthuses Montclair Food + Wine founder Melody Kettle. "The Festival has curated a diverse cross-section of gastronomy; there's something for everyone. Whether it's oysters on a half shell, local BBQ, vegan, wines, craft beers and spirits, fine dining, grazing, or educational opportunities, we're very pleased with the growth of the program in year #2."

SUNDAY, JUNE 1st SEMINARS
- FOIE GRAS WITH ARIANE + ARIANE
The dynamic Ariane Daguin (D'Artagnan) will discuss the controversial subject of foie gras and Top Chef Ariane Duarte (CulinAriane) will create a custom D'Artagnan foie gras dish for guests to enjoy;
- NJ AQUACULTURE: CONSIDER THE OYSTER + CLAM
Moderated by New Jersey Monthly magazine Senior Editor Eric Levin
Four Oysters + Four Wines + One Clam + 3 Experts = A Schukin' Good Time!
With panelists Gef Flimlin (Marine Agent, Rutgers Cooperative Extension); Matt Gregg (Forty North Oyster Farm); renowned restaurateur Chris Cannon of the soon-to-open Jockey Hollow Bar & Kitchen (Morristown);
- THE PASTA SHOW with LOU + LAURA
Laura Schenone, James Beard award-winning author of "The Lost Ravioli Recipes of Hoboken" and "A Thousand Years Over a Hot Stove," teams up with "Gastomechanic" culinary mentor Lou Palma;
- LATIN VEGAN TAPAS WITH SO TASTY VEGAN
Latin Vegan Tapas demo and party will feature Sally Owen from SO Tasty Vegan while new sponsor LEAF Organic Vodka serves up custom craft cocktails. Hosted by Local Sponsor Designer Appliances (Upper Montclair).
For seminar tickets, click HERE.

MONDAY, JUNE 2ND
The third and final day will feature a six-course Gala Dinner (6-9:30pm, $165 per person) at The Manor in West Orange. Sharon Sevrens, sommelier and proprietor of Amanti Vino in Montclair, will pair wines. "I'm thrilled to be involved once again," adds Sharon Sevrens. "Last year's event was a success on every level -- all events sold out and attendees overwhelmingly loved the food & wine pairings we created."

Participating chefs include: Mitchell Altholz (Highlawn Pavilion); Michael Carrino (Pig & Prince Gastrolounge & Restaurant); Ryan DePersio (Fascino); Ariane Duarte (CulinAriane); Francesco Palmieri (The Orange Squirrel) and Chef Cardoz. Plus a special dessert cocktail provided and created by Busted Barrel Rum and Blue J Syrups.
Silver Sponsor: LEAF Organic Vodka

NEW & EXCLUSIVE!
THE CHEFS' TABLE is a new, super-exclusive, in-kitchen experience for eight!
Details:
Minimum offers, beginning at $5,000.00, will be considered.
Montclair Food & Wine Festival, Inc. will close the auction at 10:00pm on May 15th.
Winning bidder will receive one voucher for a table of eight!

www.montclairfoodandwinefestival.org

ABOUT THE MONTCLAIR FOOD & WINE FESTIVAL
A 501(c)3, non-profit; 100% volunteer. Last year's event benefited St. Joseph's Children's Hospital and presented a $1,000 scholarship to Montclair High School senior Nyasha Johnson. This year, a portion of the proceeds will fund the Montclair Food & Wine Festival Culinary Award and benefit St. Joseph's Children's Hospital.

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