#SCBDEvent Alert: #Cheers to charity [email protected]’s Wine Dinners

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I must admit that once you’ve had fine dining, it’s kind of hard to go back. At least for me it is. For an almost 25 year old I have a rather interesting palate. One night I could be eating a slice of pizza with beer– the next night I can be diving into a tuna tartare with a glass of wine.

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If you’re looking for a lovely wine dinner to attend where the proceeds go to a great cause, go to one at Escape in Montclair. The dinner I attended with Jason was roots & grains dinner where both Chef Bryan Gregg (Executive Chef of Escape) and Chef Thomas Ciszak  (Executive Chef of  Chakra) took turns creating dishes.

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Some of my favorites that night included the amuse bouche which was Uni, rye, fermented radish “Korean style” by Chef Gregg, scallops, celery root, black truffle by Chef Gregg, lamb Crepinette, green olive quinoa, braised radicchio, dehydrated garlic, aged balsamic by Chef Ciszak. Chef Ciszak also prepared a delicious dessert, white Chocolate “cream of wheat”, pistachio, orange, young carrot foam. The food was so unique and delicious and the restaurant is the perfect space for it. Chef Bryan Gregg really knows what he is doing.

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Want to attend an upcoming dinner? Well you are in luck….Bryan Gregg, Chef and Owner of Escape Montclair and a leader in the New Jersey local food movement, today announced that he is partnering with James Laird, Chef / Owner of Restaurant Serenade to jointly host a five-course,Taste of Spring wine-paired dinner on Wednesday April 30, 2014 at 7PM.  

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In the Escape kitchen, Gregg and Laird will craft a locally-sourced dining experience to benefit cancer research and treatment in New Jersey. The five-course Taste of Spring dinner will include wines hand-selected by Amanti Vino proprietor, Sharon Sevrens. The cost of the event is $95 per person with 50% of the food proceeds being donated to benefit cancer research and treatment in New Jersey.

“I am looking forward to showcasing the freshest spring products our local farmers can provide,” says Chef Gregg.  “Chef Laird shares my passion for locally-sourced ingredients and together, we will create a meal that is a true springtime celebration that I know our guests will enjoy and will help drive up our donation to cancer treatment and research in New Jersey,” continues Gregg.

Cheers to eating a great meal with delicious wines for charity!

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