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NJ Food and Wine Festival

March 8, 2011

By Brianne Harrison Moore

Chefs from more than 20 restaurants and winemakers from over 30 wineries will gather at Crystal Springs Resort March 11-13 for the third annual New Jersey Food & Wine Festival, a celebration of the world’s best wines and top chefs from New York and New Jersey.

Kicking off the weekend’s events are the Top Chefs & Top Wines Dinner, featuring Top Chef Season 7 winner Kevin Sbraga and five other New Jersey and New York chefs, and the Chateau d’Yquem Wine Cellar Dinner. Unfortunately, these two events are sold out, but there are still tickets available for Saturday’s New World Wine Seminar ($40 each), the Marketplace Lunch ($30 each), Discovering Rare Boutique and Cult Wines ($75 each), Food Meets Mixology ($40 each), Single Malts & Cigars ($35), and the crowning event: The Grand Tasting.

The Grand Tasting will feature more than 20 chefs and 30 wineries, serving up delicious dishes and highlighting more than 100 wines. Chef and restaurateur Pino Luongo will be on hand signing copies of Dirty Dishes, and local Top Chef competitors Ariane Duarte and Ed Cotton will be serving up some of their signature recipes. Participating restaurants include Boulevard Five72, Maritime Park, Pluckemin Inn, Restaurant Blu, Copeland, Bona Vita Osteria, Ho Ho Kus Inn, and Zylo as well as Crystal Springs Resort’s three restaurants, Restaurant Latour, Springs Bistro, and Crystal Tavern. The 32-piece David Aaron Orchestra will provide live music throughout the tasting, which runs from 7-10 p.m. Tickets to the Grand Tasting are $95 each and must be purchased in advance. Those who want to keep the party going afterward can attend the Meet the Chefs and Winemakers After Party, which goes from 10 p.m. to 1 a.m. Tickets to the after party are $100 each.

A portion of the proceeds from the event will be donated to Share Our Strength’s campaign to end childhood hunger in the U.S. by 2015. For more information or to purchase tickets, visit njfoodandwinefestival.com or call 973.827.5996 ext. 3.

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