Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director – Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms
Last night, I attended the first Escape Montclair farm-to-fork dinner at the popular Essex Country restaurant. Chef Bryan Gregg co-hosted the event with acclaimed chef Michael Weisshaupt of Fiddlers Elbow. The meal paid homage to locally-sourced ingredients and beautifully-executed cooking techniques.
Amuse-Bouche
The produce was provided by Bracco Farms in nearby Pine Island, New York. I had the pleasure of sitting at Anthony Bracco’s table and learn about his 25-acre farm. Tony organically grows everything from heirloom tomatoes to golden beets to micro greens. His product was outstanding and was expertly showcased by Chefs Gregg and Weisshaupt throughout the dinner.
Red Mullet
There wouldn’t be a “wine” dinner without wines and last night’s dinner was smartly paired with 90+ Cellars provided by Heights Beer & Wine Emporium. Tim Cornine, the Director of Wine at Heights Beer & Wine, was generous enough to work with Escape to secure wines from 90+ Cellars as a donation for the charity-driven dinner. 90+ Cellars is a Boston-based wine négociant. It buys overstocked wines from some of the best wineries around the world and remarkets it and sells it at a fraction of the price the original labels charge. Kate Fazio, the local representative for Latitude Beverage representing 90+ Cellars helped us understand her product in a knowledgeable and informative way.
This is what was served and poured at the dinner:
Amuse-Bouche
Lobster, Black Sesame and Pea Shoots
First Course
Cured Red Mullet, Pickled Turnips and Red Quinoa
Wine Pairing: 90+ Cellars Lot 69 Sancerre, Loire Valley, France, 2012
Scallops
Second Course
Lacquered Jurgielewicz Duck, Matsutake Mushroom, Burnt Embers and Butternut Squash
Wine Pairing: 90+ Cellars Lot 81 Pinot Noir, Carneros, California, 2011
Third Course
Barnegat Scallops, Parsnip, Vanilla Beets and Lobster Powder
Wine Pairing: 90+ Cellars Lot 93 Chardonnay, Russian River Valley, CA, 2012
Duck
Entrée
Elysian Fields Farm Lamb Saddle, Eggplant, Spinach Purée, Smashed Potatoes and Olive Lamb Jus
Wine Pairing: 90+ Cellars Lot 80 Zinfandel, Dry Creek Valley, California, 2011
Lamb
Dessert
Pumpkin Semifreddo, Coffee Puree and White Chocolate Crisp
Wine Pairing: 90+ Cellars Lot 77 Moscato, IGT, Italy, NV
The sold-out event drew over 40 guests who, like me, are enthusiasts of the locavore movement.
Pumpkin Semifreddo
Escape will host monthly events focused on giving back to the Carol G Simon Cancer Center of Morristown where Chef Bryan was cared for when he was battling cancer.
The November event will be announced this week and I got a sneak peek at the menu and it’ll be epic. Follow Escape on Facebook to be kept abreast of all upcoming events.
Cheers,
Veronique
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