7th Annual NJ Beer & Food Festival at Crystal Springs Resort

7th Annual NJ Beer & Food Festival at Crystal Springs Resort

Photo by Crystal Springs Resort

This Father’s Day, treat the dads in your lives to BBQ and beer…lots of beer at the 7th annual NJ Beer & Food Festival on Saturday 6/20. This year, the popular two-day event at Crystal Springs Resort is even more suds-packed than ever. On Saturday June 20th from 3PM – 7PM, the Brews & BBQ Fest will feature over […]

[Continue reading...]
Lucien Albrecht Brut Rosé Cremant D’Alsace

Lucien Albrecht Brut Rosé Cremant D’Alsace

Lucien Albrecht Cremant D'Alsace Brut Rose

I’m a big fan of anything Lucien Albrecht wines and highly-recommend you familiarize yourself with them. Appearance: Coral/pink in color with fine and small bubbles. Nose: Light strawberry intensity with a hint of yeast. Palate: Juicy strawberry continues with a hint of sweetness that’s balanced by bright acidity. Creamy yet crisp mouthfeel. Assessment of quality: […]

[Continue reading...]
Almost Guilt-Free Individual Eggplant Parmesan

Almost Guilt-Free Individual Eggplant Parmesan

Eggplant Parmesan

Sometimes, when I’m in the grocery store, produce just speaks to me. On this last trip, eggplants screamed for me to take them home (well, seemed like they were screaming). While I love breading and flying eggplant for eggplant Parmesan, I wanted this version to be less indulgent and lighter so I grilled sliced eggplant […]

[Continue reading...]
Basil-Packed Marinara Sauce

Basil-Packed Marinara Sauce

Marinara Sauce

My local grocery store had beautiful, organic Roma tomatoes this morning so I was inspired to make a light marinara sauce to complement my Almost Guilt-Free Individual Eggplant Parmesan. The quick recipe calls for a food processor, but if you don’t have this handy kitchen appliance, use a blender or hand-chop the tomatoes. Ingredients: ¼ […]

[Continue reading...]

Escape Montclair Multi-Chef Old/New World French Charity Dinner

Chef Bryan Gregg hosts a French-inspired dinner with some of New Jersey’s top chefs to benefit the Carol G. Simon Cancer Center of NJ. Chef Gregg will be joined by: Chef Manuel Perez of Peacock Inn Chef Robert Ubhaus of Redux Chef Anthony Bucco of Restaurant Latour Chef Thomas Ciszak of Chakra and Blue Morel. […]

[Continue reading...]
2013 Domaine Barons de Rothschild Aruma Malbec

2013 Domaine Barons de Rothschild Aruma Malbec

2013 Aruma Malbec

Aruma means “night” in the language of the Quechua, the native Indian population of the Mendoza region. The name is appropriate for this deep purple/red wine from Mendoza. Big floral and red fruit aromas. In the mouth, this medium-bodied Malbec is velvety with licorice and dried cherry flavors and peppery notes. Long finish with firm […]

[Continue reading...]
Chocolate Lava Cake in a Minute

Chocolate Lava Cake in a Minute

Chocolate Lava Cakes

First off, there is indeed a reason why I’m sharing a recipe that’s completely not “from scratch” and that’s cooked in the microwave, of all things. Every Memorial Day, friends come up from Florida to celebrate with us and we’ve gotten in the habit of finding the most hands off recipes on the net and […]

[Continue reading...]
Greek Fest at Home

Greek Fest at Home

Greek Mule

Last weekend, I had the immense pleasure of welcoming Toronto Chef Peter Minaki, the creator of the popular Kalofagas food blog and the author of The Everything Mediterranean Cookbook to my home for a dinner party. The guest list encompassed my wine group friends, and of course, Chef Minaki. We spent Friday in New York […]

[Continue reading...]
Basic Crepe Batter Recipe

Basic Crepe Batter Recipe

Crepe with Maple Syrup and Brown Sugar

This simple batter is best made the day before and refrigerated.  Great stuffed with hazelnut spread and raspberries. Ingredients: ¾ cup flour ¾ cup milk 2 tbs sugar ½ tsp salt 2 tbs vegetable oil 2 eggs Vegetable oil for frying Directions: Stir together flour, sugar and salt in a medium bowl. Add milk, oil […]

[Continue reading...]
The Orange Squirrel Launches 4-Course Prix Fixe Menu

The Orange Squirrel Launches 4-Course Prix Fixe Menu

The Orange Squirrel Logo

The Orange Squirrel is launching a new, four-course prix fixe menu Monday through Thursday from 4:30 – 7:30pm. The cost of the new menu is $29 (not inclusive of tax/gratuity). Course I Mushroom Tempura – baby artichoke aioli / truffle oil or Chitarra Marinara Meatballs Course II Mesclun Green Salad – vinaigrette / croutons / […]

[Continue reading...]