Elegant, Extraordinary, and Delightful is what comes to mind when I think back to the Montclair Food and Wine Gala Dinner. Nothing short of expectations the Gala dinner was truly a success. Setting the stage for the night Guests gather in the Atrium for a reception prior to the sit down meal enjoying music, Champagne, and light appetizers
The chefs of the night truly brought their “A-Game” providing guests with an extravagant 6-Course Meal. All the Dishes were crafted to perfection. Wine was provided by Amanti Vino. Proprietor Sharon Sevrens chose wine to pair with each course. She did a great job as always as the pairings were fun and inventive.
Our (Jessica & our founder Sara) two favorite dishes of the night were Perfectly Poached Shrimp which was served with Toasted Garlic, Lemon Aioli, and Avocado Corn Salad. This was prepared by Chef Ariane Duarte from Ariane Kitchen & Bar. Another Favorite of the night was the 5th course prepared by Chef Kevin Sippel from Jockey Hollow Bar & Kitchen. His Dish was Veal Cheeks, with Bone Marrow Gremolata, Fava Beans, and Pecorino. The Veal Cheeks were marinated four hours and melted in your mouth with every bite. Dessert was also perfectly paired with a Jersey Rum cocktail.
Amidst all the exquisite food guests were encouraged participate in the live auction where all the money was being donated to support: St. Joseph’s pediatric unit, Intensive Therapeutics, and MACHE – a culinary scholarship fund at Montclair High started by MFWF. More than $25,000 was raised during the auction.
We had a great time and were honored to be in attendance again. It was so great to connect with the community and chefs in Montclair. It was definitely a night to remember as always!!!
Check out the menu from the night below:
FIN Raw Bar & Kitchen
Nicolosi Fine Foods
Francesco Palmieri, Orange Squirrel
Zod Arifai, Blu and Next Door
Meny Vaknin, Mish Mish
Thomas Ciszak, Chakra and Blue Morel
~Chef Ariane Duarte~
Ariane Kitchen & Bar
Perfectly Poached Shrimp,
Toasted Garlic Lemon Aioli, Avocado Corn Salad
~Chef Ryan DePersio~
Pancetta Wrapped Bronzini,
Filled with Tomato Confit, Crispy Couscous, Asparagus Salsa Verde
~Chef Mitchell Altholz~
Spring Lamb Ravioli,
Merguez Jus, Fresh Mint, Brunoise of Heirloom Carrots
~Chef Kevin Sippel~
Jockey Hollow Bar & Kitchen
Veal Cheeks, Bone Marrow Gremolata, Fava Beans, Pecorino
~Chef Michael Carrino~
Pig & Prince Restaurant & Gastrolounge
Lemon Sponge Cake, Goat Cheese Mousse, Lemon Meringue, Cucumber, Melon, Herb Flowers
Rum Cocktail with Busted Barrel Rum