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10th Annual New Jersey Wine & Food Festival at Crystal Springs Resort

February 16, 2018 By

Grand Tasting – Photo by Crystal Springs

This year marks the 10th annual New Jersey Wine & Food Festival at Crystal Springs Resort. The weekend-long Festival takes place May 4 – 6, 2018. To mark this milestone, Crystal Springs has partnered with ment’or to jointly celebrate the 10th anniversaries of both organizations. Ment’or was founded by Daniel Boulud, Thomas Keller and Jérôme Bocuse to support the next generation of chefs and to fund a team to compete in the biannual Bocuse d’Or competition, which the U.S. team won for the first time in 2017.

This year’s Festival will be the largest collection of chefs and winemakers yet, featuring renowned Chefs Thomas Keller and Daniel Boulud, as well as the complete Bocuse d’Or USA teams from 2007 to 2017, which include highly regarded chefs like Michael White, Gavin Kaysen (a James Beard award nominee) and Bryan Voltaggio (Top Chef).

2018 New Jersey Wine & Food Festival Schedule

Friday May 4

7pm     Champagne Reception Guests meet the chefs while enjoying Krug Champagne and hors d’oeuvres from Restaurant Latour ($50, included in Wine Cellar dinner).

7:30pm Wine Cellar Dinner with Chef Thomas Keller and Marc Perrin of Chateau de Beaucastel
($1,000 inclusive of accommodations, tax and gratuity).

8pm    Ment’or Anniversary Dinner with Gavin Kaysen (Spoon and Stable, MN; James Beard Award nominee), Bryan Voltaggio, (VOLT, MD; Top Chef & Top Chef Masters), Matthew Kirkley (Team USA 2019), Justin Cogley (Aubergine, Carmel, CA), and Martyna Krowicka ($295 plus tax & gratuity).

8pm     Chef’s Garden Dinner with Chef Anthony Bucco and Chef Michael White ($295 plus tax & gratuity).

Saturday May 5

8am     Chef & Winemaker Golf Tournament Play 18 holes with chefs and winemakers ($149, includes lunch)

8:30am & 10am Sip, Stretch & Sparkle Start the day with a yoga session and a glass of sparkling wine ($30)

10am   Doughnuts & Coffee – Doughnuts from Montclair Bread Co. paired with coffee from NJ’s own Coffee Afficionado ($25)

11am   Spring Foraging with local forager Heather Housemaker ($25)

12pm – 3pm   Marketplace Lunch with local New Jersey wines and products served ($45)

12pm   Perfect Pizza Pairings Build your own pizza! ($35)

12pm   Pasture to Table with Fossil Farms and Trinchero wines ($40)

1pm      Sake and Ramen featuring New Jersey’s own Ani Ramen ($40)

1pm      Rose All Day Kick off rose season with selections from around the world ($45)

2pm      97 & Above Taste highly rated wines – all 97 points or above in Wine Spectator and Wine Advocate ($75)

2pm     The Art of Charcuterie Take a peek inside Crystal Springs’ charcuterie program and enjoy wines from The Hess Collection ($45)

3pm     Krug Vertical Tasting This unique tasting will highlight three recent vintages – 2002, 2003, 2004 and the current release of Krug Grande Cuvee ($95)

3pm     Uruguay Wines & American Beef Tastings of farm raised beef paired with the wines of Uruguay’s Bodega Garzon ($45)

3pm & 4pm   Garden State Culinary Throwdown (2 sessions) In each throwdown, 3 NJ chefs compete by cooking a dish from a basket of secret ingredients with the audience choosing the winner ($35)

4pm     Raising the Bar cocktail seminar with cocktail enthusiast and author Beth Ritter Nydick of Blue Barn Kitchen ($45)

6:30 / 7pm – 10pm  The Grand Tasting is the Festival’s signature event featuring more than 200 wines from over 50 wineries and bites from 50 top restaurants ($150; VIP $250; VIP admission  6:30pm, General Admission 7pm). Highlights of The Grand Tasting:

  • The VIP Experience: two floors of outstanding wines and spirits with tastings from Michelin-starred restaurants including Per Se, Daniel, Restaurant Latour, the upcoming Felina and more.
  • Restaurant participants highlight New Jersey’s best including: Jockey Hollow Bar & Kitchen, Fascino, Mistral, Ani Ramen, Agricola, Spuntino Wine Bar & Italian Tapas, Crystal Tavern, Heirloom Kitchen, Blue Morel, Osteria Morini, Common Lot, Viaggio, Halifax, Montclair Bread Co, Pig & Prince, 17 Summer Restaurant, Bell Market, Andre’s, Saly G’s, Orama, Piattino, Cardinal Provisions and more.
  • A wide range of wineries and Champagne houses from around the world.
  • Live entertainment by the thirty-two piece David Aaron Orchestra

10pm – 1am   Meet the Chefs and Winemakers After Party with open bars, DJ, buffets and more ($150). 

Sunday May 6

10am – 1pm   Champagne Brunch A lavish, decadent brunch buffet accompanied by Champagne ($50).

Tickets for the 2018 New Jersey Wine & Food Festival are available at www.njwinefoodfest.com. Resort reservations are available as well at 855.977.6473.

About Crystal Springs Resort   http://www.crystalgolfresort.com/

Located in Hamburg, Hardyston and Vernon, NJ, Crystal Springs Resort is the only four-season resort of its kind in the Tri-State Area. Comprised of two luxury hotels – Grand Cascades Lodge and Minerals Resort & Spa; six renowned public golf courses; four-star Restaurant Latour; a Wine Spectator Grand Award-winning wine cellar since 2006; two full-service spas ranked #19 in Spas of America’s Top 100 Spas; the state-of-the-art Minerals Sports Club; and multiple indoor and outdoor pools, including the distinctive Biosphere Pool Complex with an underground aquarium, tropical foliage and free form nature pools.

About Ment’or   http://www.mentorbkb.org/

The ment’or BKB Foundation is a nonprofit that aims to educate and inspire excellence in young culinary professionals and also preserve the traditions and quality of cuisine in America. Ment’or is led by Founders Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over forty renowned chefs. Educational grants and internships are offered to culinary professionals through the Continuing Education Program. The Young Chef and Commis Competitions offer yet another opportunity for them to further their careers. Ment’or is also responsible for recruiting, training, and financially supporting the promising young American talents who represent Team USA in the prestigious biennial Bocuse d’Or competition, held in Lyon, France. For the first time in history, Team USA 2017 won the coveted Gold Medal at the Bocuse d’Or.

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3 October 2017 Rocca Delle Macie Wine Dinner

Rocca Delle Macie Wine Dinner

October 3, 2017 By

 

Butternut Squash Gnocchi

Spuntino Wine Bar & Italian Tapas, specializing in small plates that put modern twists on Italian classics and world class wines, invites guests to enjoy its Rocca Delle Macie Wine Dinner at its location in the Clifton Commons on Thursday, October 12 at 7:00pm. 

Chef de Cuisine Michel Desjardins has developed a five-course tasting menu paired with Rocca Delle Macie Wines – one of the most well-established wineries in the Chianti Classico area.

Guest speaker Andrea Zingarelli, third generation winemaker, U.S. Ambassador of Chianti, will provide tasting notes throughout the dinner.

The full menu includes:

Striped Bass Crudo – Roasted garlic, chili oil and micro greens. Paired with a Moonlite – Straw-yellow color with pale green reflections. Intense aromas of white flowers with hints of flint.

Butternut Squash Gnocchi – Tomatoes and Pecorino Romano cheese. Paired with a Chianti Classico – Intense, mature fruit aromas. Rich, well-structured, berry fruit flavors.

Red Snapper – Pineapple, pepper coulis and Swiss char. Paired with a Classico Reserva –Rich, intense and complex aromas. Dry, soft, gently tannic with good structure.

Seared Duck Breast – Black currant gastrique and black pepper polenta. Paired with a Roccato – Full and persistent, with toasty oak from the barrique aging. Dry, elegant with a good structure on the tongue.

Chocolate Terrine– Black truffle gelato, candied walnuts and Luxardo cherries. Paired with a Sasyr – Features intense red fruit aromas of ripe cherry, blackberry and raspberry. A succulent, supple well-structured palate with a silky and smooth finish.

Tickets for the Rocca Della Macie Wine Dinner are $69 per person and can be purchased online by visiting http://spuntinowinebar.com/rocca-wine-dinner-clifton/.

Cheers,

Veronique

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2 August 2017 Grilled Peach Mascarpone Bruschetta

Grilled Peach Mascarpone Bruschetta

August 2, 2017 By

In celebration of National Peach Month in August, Spuntino Wine Bar & Italian Tapas, shared this easy and tasty recipe for grilled peach bruschetta.

Makes 12 bruschetta

Ingredients

    • 1 loaf of rustic bread, cut into 12 slices about 3/4-inch thick 

 

    • 3/4 cup mascarpone cheese

 

    • 3 peaches, thinly-sliced and grilled

 

    • 3 tsp Maldon Sea Salt

 

    • 1/4 cup honey 

 

    • 1/4 cup of chiffonaded basil

 

  • 1/4 cup sliced almonds, toasted

Preparation and Cooking Instructions

    • Place the bread slices on a hot grill for 1 – 2 minutes per side until toasted with some char but not burnt. 

 

    • Spread the mascarpone cheese on each piece of bread.

 

    • Place grilled peach slices on top of the mascarpone with Maldon sea salt.

 

    • Drizzle honey on top of peaches.

 

  • Garnish with the basil and almonds.
Filed Under: Appetizers, Cheese, Fruits, Italian, Snacks, Starters, Vegetarian Tagged With: , , ,
6 April 2017 2017 New Jersey Wine & Food Festival Recap

2017 New Jersey Wine & Food Festival Recap

April 6, 2017 By

The 9th annual New Jersey Wine & Food Festival at Crystal Springs Resort that took place last week is officially over. Renowned Chef Daniel Boulud was the Guest of Honor and proceeds benefited Ment’or, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.

About Friday

Friday night was a food and Krug extravaganza with a cellar dinner by Chef Boulud and his team and a Top Chefs & Top Wines Dinner featuring three chefs from the season of Bravo’s Top Chef that just concluded: Katsuji Tanabe, Silvia Barban and Casey Thompson. Those three popular chefs cooked alongside uber talented Chef Martyna Krowicka of Restaurant Latour and Pastry Chef Miro Uskokovic of Gramercy Tavern. The feedback about both dinners is out of this world with people who attended raving about it.

About Saturday Afternoon

Saturday was fun-filled with various classes and demos. I attended, as a guest of the festival, the Daniel Boulud Foie Gras Challenge where five NJ chefs competes to produce a foie gras dish worthy of Chef Boulud’s approval. The aromas that greeted me as I entered the room were intoxicating and five busy chefs and their teams were busy concocting praise-worthy dishes for judge, Chef Boulud.

After walking around for a few minutes to take in the sights of each participant’s table, I was approached by festival organizers along with Chef Boulud himself to co-judge the event. What? Me? Chef Boulud himself actually asked me – what a thrill! I joined Chef Boulud and a volunteer judge, Meghan Walker, at the judges table to sample dishes from five talented chefs: Ehnren Ryan of Common Lot, Francesco Palmieri of Calandra’s Il Vecchio Café, David Viana of Heirloom Kitchen, Mike Carrino of Pig & Prince and Matt Laurich and the kitchen staff at Crystal Springs.

While all the dishes were creative and delicious, there could only be one winner: Mike Carrino of Pig and Prince with his take on a French traditional foie presentation and a pour of 1941 Courvoisier. 

About Saturday Night

I’ve always been very vocal about what an amazing festival this is and beyond what others in the area can produce. One of the reasons I feel that way if the Grand Tasting on Saturday night.

Some of my favorite bites of the evening (I liked MANY others and didn’t visit all the tables):

Porcelet Head Taco – Felton

David Felton – Natirar/Ninety Acres: Porcelet Head & Shoulder Taco.

Greg Vassos – Brick Farm Tavern: Beef Tartare.

Chris Siversen – Maritime Parc: Octopus a la Plancha.

Phil Deffina – Char Steakhouse: Prime Dry-Aged Strip Steak.

JR Belt – Stage Left: Pork Belly Terrine.

David Viana – Heirloom Kitchen: Octopus Bolognese with Masa Harina.

Josh Bernstein – Spuntino Wine Bar & Italian Tapas: Pasta with Preserved Lemon, Fennel and Shrimp.

Rob Ubhaus – Redux: Venison Carpaccio with Shaved Foie Gras.

Leia Gaccione – South + Pine: Burrata with Roasted Baby Carrots, Sunflower Sprouts and black pepper+cardamom vin.

About Sunday

This was the first time I attended the famous Champagne Brunch as part of the festival. Wow, just wow. Chef Anthony Bucco and his talented team pulled no punches with this spread. As soon as we sat down, we were greeted by the always-lovely Sommelier, Susanne Lerescu with a choice of Veuve Clicquot Yellow Label or Ruinart Blanc de Blanc Champagne. Ruinart it was for me and my guest. The room, which held the Grand Tasting the evening before, was completely transformed into a beautiful room with various buffet stations and brunch drinks bar. A lot of hard work went into transforming that room from what it was the previous night. While the options were plentiful, we enjoyed the raw/seafood station, the wild mushroom eggs, the breakfast sandwich station and the carving station. The R&B singer was outstanding and entertaining, nice choice.   

I know I’ve written about this in all my yearly recaps of this Crystal Springs event but it’s a must-attend for any wine and food aficionado in the NJ/NY area. Nobody does it better in a more gorgeous setting.

To stay abreast of events at Crystal Springs Resort, sign up for its newsletter or like its Facebook page.

Cheers,

Veronique

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9 December 2016 Cranberry Cooler

Cranberry Cooler

December 9, 2016 By

cranberry-cooler_img_5888What a fun idea around the holidays – a cranberry drink! Definitely adding this neat cocktail from the fine folks at Spuntino Wine Bar & Italian Tapas to my repertoire for the holidays. 

Ingredients

  • 1 fl. oz. Van Gogh Citron (or any other citron flavored vodka)
  • 1/2 fl. oz. Limoncello
  • 1/2 fl. oz. Prosecco
  • 2.5 fl. oz. White Cranberry Juice
  • 1/2 fl. oz. Simple Syrup
  • 4 Cranberries
  • 1 Lemon Wheel

Preparation

1.       Combine vodka, limoncello, white cranberry juice, and simple syrup into a cocktail shaker with ice. Shake well.

2.       Empty contents of shaker and cranberries into desired glass – we usually use a highball glass.

3.       Top with prosecco and a lemon wheel. Enjoy!

Makes 1 cocktail.

Filed Under: Cocktails Tagged With: , , ,
18 August 2016 Kentucky Peach Fizz

Kentucky Peach Fizz

August 18, 2016 By

Kentucky Peach FizzPeaches are ripe and plentiful. How fun is this specialty cocktail by Spuntino Wine Bar & Italian Tapas in Clifton, NJ? Do you prefer to enjoy cocktails out? Go visit Spuntino to sample this drink and delicious tapas by Chef Josh Bernstein.

Ingredients

  • 1 oz. Maker’s Mark bourbon
  • 1 oz. Giffard Crème de Peche de Vigne
  • 1 oz. prosecco
  • 3 dashes Angostura bitters
  • 1 grilled peach wedge

Method

  • Add ice to cocktail shaker.
  • Add Maker’s Mark, crème de peche and bitters.
  • Shake vigorously.
  • Fill rocks glass with ice and strain contents of shaker into glass.
  • Top with prosecco and garnish with grilled peach wedge.
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1 July 2016 Blueberry Smash

Blueberry Smash

July 1, 2016 By

Blueberry SmashI’m always looking for fun cocktail recipes to serve at my various parties and lately, I’ve been really into gin drinks.

This summery cocktail recipe was provided by one of my favorite local spots to enjoy libations and tapas, Spuntino Wine Bar and Italian Tapas. I love the idea of incorporating Jersey blueberries in this drink.

Ingredients:

  • 1 fl oz. Prairie Gin
  • 3/4 fl oz. Grand Marnier
  • 5 fl oz. blueberry puree
  • 1 fl oz. pineapple juice
  • 1/2 oz. lime juice
  • 1/2 oz. simple syrup
  • 1 fl oz. prosecco
  • 6 blueberries

Method:

  1. Fill pint glass with ice.
  2. Add gin, Grand Marnier, blueberry puree, pineapple juice, lime juice and simple syrup.
  3. Empty contents of pint glass into cocktail shaker.
  4. Shake vigorously and strain into coupe glass.
  5. Float prosecco on top and garnish with a spear of blueberries.

Cheers,

Veronique

Filed Under: Cocktails, Fruits Tagged With: , , , , ,
28 June 2016 Baby Back Ribs with Balsamic BBQ Sauce

Baby Back Ribs with Balsamic BBQ Sauce

June 28, 2016 By

Pork RibsWhile I have my go-to ribs recipe, I’m always looking for new ideas and variations from the old standard. This recipe, provided by Executive Chef Josh Bernstein of Spuntino Wine Bar & Italian Tapas, puts a bit of an Italian spin on the backyard BBQ favorite.

Ingredients:

Rib Spice Rub:

  • 1/4 cup dried basil
  • 1/4 cup dried oregano
  • 1/2 cup paprika
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/2 cup ground fennel seed
  • 3/4 cup dark brown sugar           
  • 1 cup kosher salt
  • 2 Tbsp. red pepper flakes
  • 2 Tbsp. ground black pepper

Balsamic BBQ Sauce:

  • 2 cups balsamic vinegar
  • 1-1/2 cups ketchup
  • 3/4 cup dark brown sugar
  • 1 Tbsp. fresh chopped garlic
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • 1 tsp. Kosher salt             
  • 1/2 tsp. ground black pepper

Ribs:

  • 4 racks of baby back ribs
  • 1 cup rib spice rub
  • 2 Tbsp. chopped Italian parsley
  • 1 cup balsamic BBQ sauce

Method:

For the Rib Spice Rub:
Place all of the ingredients into a bowl.  Mix well.  Keep in an air tight container for up to 3 weeks.  This recipe will make more than needed for the ribs.  It is a good marinade for other meats as well.

For the Balsamic BBQ Sauce:
Combine all of the ingredients in a sauce pot.  Bring to a boil.  Reduce the flame and simmer for 45 minutes.  Stir every 10 minutes.  Strain and cool.

For the Ribs:
Spread the spice rub evenly over the ribs.  Wrap each in aluminum foil.  Allow to marinate overnight in the refrigerator for at least 12 hours.  Place the ribs, still wrapped in aluminum foil, into a 350 degree oven for 2 hours.  At this point you can cool them down and refrigerate up to 7 days or freeze for up to 2 months.  If not, brush the ribs with the BBQ sauce and place onto a hot grill.  Cook until the sauce is hot on the ribs.  Cut into 1-2 rib portions and garnish with parsley.

Serves 4.

Filed Under: American, Appetizers, Entrees, Pork, Sauce, Starters Tagged With: , , , , ,
2 June 2016 2016 Montclair Food & Wine Festival: BBQ, Bourbon, Biergarten

2016 Montclair Food & Wine Festival: BBQ, Bourbon, Biergarten

June 2, 2016 By

BourbonThe BBQ, Bourbon + Biergarten is an event put forth by the folks at Montclair Food & Wine Festival. The fun-filled evening will take place on July 9th from 6PM – 10PM at the Montclair Art Museum (3 South Mountain Avenue, Montclair, NJ) and will feature the flavors and spirits of summer with live music generously provided by The Wellmont Theater.

BBQ Competition

A spirited BBQ competition with special master of ceremonies Anne (Annie) Marie Leamy of WPLJ Morning Show with Todd & Jayde. The competition will be judged by John Holl, acclaimed beer/food writer; Veronique Deblois (me!!!), Kansas City Barbecue Society Certified Judge and regional F+B blogger; and Ed Schoenfeld, Restaurateur (Red Farm & Decoy) and Judge on Food Network shows.

BBQ Tasting Event

There will be a BBQ-themed tasting event with savory and sweet dishes from the area’s top chefs, including a wide array of bourbons and beers from local artisanal and national brands. The current list of participating vendors follows (more being added):

ANI RAMEN, ANTHONY’S CHEESECAKE, AMERICAN CUT STEAKHOUSE, ANDRES RESTAURANT, ARIANE KITCHEN & BAR, BAREBURGER, BOBOLINK FARMS, CAKEAHOLIC OBSESSION, CRYSTAL SPRINGS RESORT, CHEF RYAN DEPERSIO, ESCAPE, ESSEX JUNCTION, FITZGERALD’S 1928, GELOTTI, HALCYON, HAPPY HARVEST HYDROPONICS, JERSEY BARNFIRE HOTSAUCE, LAUREL & SAGE, MISH MISH, MISS NICKY’S TOFFEE, MONTCLAIR BREAD CO., NICO KITCHEN + BAR, NINETY ACRES – NATIRAR, PICNIC ON THE SQUARE, PIG & PRINCE, PILSENER HAUS & BIERGARTEN, SPUNTINO WINE BAR & ITALIAN TAPAS, THE OFFICE BEER BAR & GRILL, THE ORANGE SQUIRREL, THE SHANNON ROSE, WHOLE FOODS MARKET MONTCLAIR & WEST ORANGE, THE WOOD PIT, VILLALOBOS, VITAL DINING, WELLMONT THEATER, WILD HONEY CATERING.

Tickets

General admission: $85 pp (includes access to food, beer and spirits tasting, music and BBQ competition, raffles and silent auction); VIP admission: $120 pp (includes premium craft beer and spirits tasting). Tickets may be purchased by CLICKING HERE. Hope to see you there! Veronique

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