Fascino Guest Chef Dinner with Chef Anthony Bucco

Fascino Guest Chef Dinner with Chef Anthony Bucco

Fascino

Photo Credit: Fascino

On February 28th at 7PM, Fascino Chef/Owner Ryan DePersio will welcome Chef Anthony Bucco of the soon-to-open Ridgewood restaurant, Felina.

The five-course dinner held at Fascino is $75 and features the following menu:

CO U R S E 1

Heirloom Beets, Burnt Bread, Robiolina, Horseradish, Dill

CO U R S E 2

Local Bass Crudo, Uni, Citrus, Pistachio, Castelvetrano Olives

CO U R S E 3

Gnocchi, Delicata Squash, Pecorino, Sage, Hazelnut

CO U R S E 4

Coppa Wrapped Veal Loin, Salsa Verde, Polenta, Punterella, Sweetbreads

CO U R S E 5

Budino, Whipped Cream, Biscotti

Reservations can be made by calling Fascino at 973-233-0350. The dinner is Bring Your Own.

Fascino – 331 Bloomfield Ave., Montclair, NJ 07042. http://www.fascinorestaurant.com

Hope to see you there,

Veronique

Wilde Farm Wine Dinner at Fascino

Wilde Farm Wine Dinner at Fascino

Wilde Farm Wine BottlesThursday night, I had the pleasure of attending the Wilde Farm wine dinner at Montclair’s Fascino. Chef Ryan Depersio’s food was beautifully paired with Wilde Farm wines to create a delicious culinary adventure.

Loren Grossman, the owner of Wilde Farm, was in attendance and provided insightful information about the wines he produces with famed winemaker Pax Mahle. The pairings went as follows:

Oysters

Oysters

Course 1

2013 Rosé North Coast

Island Creek Oysters with Watermelon Granita

Course 2

2012 Chardonnay Brosseau Vineyard Chalone

Crab Stuffed Zucchini Flower with Red Chili Aioli

Course 3

2012 Pinot Noir Donnelly Creek Vineyard Anderson Valley

House Cured Duck Prosciutto with Compressed Melon, Whipped Ricotta, Aged Balsamic

Melon and Duck Proscuitto

Melon and Duck Proscuitto

Course 4

2012 Heritage Bedrock Vineyard Sonoma Valley

Bone Marrow Crusted Filet Mignon, Potato Puree, & Broccoli Rabe, Roasted Garlic Jus

Course 5

2012 Heritage Bedrock Vineyard Sonoma Valley

Chef’s Selection of Artisanal Cheeses, Fig Terrine, & Fresh Fruit

Tenderloin

Tenderloin

The wines are approachable and as food-friendly as one can hope for. I recently reviewed the sold out Rosé and will fully review each wine savored at this dinner in a future post.

For information about future wine-paired dinners at Fascino, follow the restaurant on Facebook.

Cheers,

Veronique