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A Taste of the Two Rivers: Food News and Events

Written by The Two River Times. Posted in Cocktails & Cuisine, Lifestyles

Food Briefs Salt creek pic

Published on November 11, 2011 with No Comments

Charles Krug Wine Dinner

The Kislak Real Estate Institute of Monmouth University will host winemaker  Peter Mondavi Jr., third generation proprietor of the Charles Krug Winery on Friday, Nov. 18 in Woodrow Wilson Hall. The four-course dinner featuring chef Markus Peter, formerly of the Fromagerie, Rumson will be paired with Charles Krug wines. Tickets are $300 and proceeds will benefit Monmouth University’s scholarship fund. For information and reservations call Theresa Lowy, (732) 571-4412 or email tlowy@monmouth.edu.

Holiday Flavour

Red Bank Flavour, a culinary campaign driven by the borough’s top chefs, restaurateurs and proprietors, will tempt foodies to flirt with their senses this holiday season at the first annual Holiday Flavour  event. Slated for 6 – 9 p.m. Thursday, December 1 at The Oyster Point Hotel, Holiday Flavour will feature more than twenty of the town’s most-popular restaurants and eateries at an exquisite culinary affair. A portion of the proceeds will benefit Lunch Break and the newly opened Soul Kitchen.
Hosted in The Oyster Point Hotel’s ballroom overlooking the Navesink, Holiday Flavour will invite guests to sip and sample a palatable array of cuisine and cocktails. In addition to the tasting, the charitable evening will include live music from Sonny Kenn, an on-site painting exhibition from artist David Banegas, auctions and prize giveaways.
“Holiday Flavour will bring our community together in celebration of Red Bank’s culture and cuisine, while also raising awareness for the food-driven, non-profit organizations that work daily to fight hunger in our local neighborhoods. As members of the restaurant industry, we all are very excited to host an event that will support both Soul Kitchen and Lunch Break,” said Valerie Aufiero of Front Street Trattoria.
Tickets for the event are $30 in advance and $40 at the door.  For more information, or to purchase tickets, visit www.RedBankFlavour.com.

Thanksgiving at Salt Creek Grille

Set the scene for a perfect Thanksgiving Dinner with friends and family at  Salt Creek Grille,Rumson, with the beautiful Navesink River as your backdrop. The restaurant will be serving a special menu for Thanksgiving Dinner, November 24, from 12 to 7 p.m.
On the menu are many Salt Creek Grille favorites plus the very popular, all-inclusive, limitless Roast Turkey Dinner. The cost is $26 for adults and $10 for children and includes a house salad or butternut squash soup, sourdough dinner rolls, apple rosemary stuffing, sage candied yams, roasted winter vegetables, cranberry orange relish and mashed potatoes. For dessert there are apple or pumpkin pies served with coffee or tea. For reservations call (732) 933-9272.

Blue Point Micro Brews Dinner

Salt Creek Grille will present micro brews from Long Island’s Blue Point Brewing Company  – Gold and Silver winner of many Great American Beer Award, World Cup Beer Awards and others – and a specially prepared menu specifically created to showcase the microbrews nuances on November 17 at 6:30 p.m. Tickets are $45 excluding gratuity and tax. For reservations call (732) 933-9272. Each guest will receive a $20 reward card with no expiration date to use in Salt Creek Grille’s main dining room.

True North Osteria

A fresh new idea in fast casual dining comes to Montclair restaurant scene with the recent opening of True North Osteria, a 40-seat restaurant located at 345 Bloomfield Ave. that combines high-quality ingredients with old world techniques reinvented for the modern table. Focusing on creative, seasonal, locally sourced food with a personal welcome, chef-owners David (a Red Bank native) and Leah Moon offer a dining experience that mixes comfort and quick service with a celebration of New Jersey’s natural bounty, and an attention to quality unusual for casual dining.
The contemporary rustic menu includes grilled pizzas, homemade soups, made from scratch breads and cakes and variety of small plate selections.
Leah Moon’s background in food is generations deep; she grew up lending a hand in her grandfather’s specialty food shop and her parents’ pioneering natural foods business. Her own career has focused equally on restaurant operations and retail food sourcing, education and merchandising. David Moon is an accomplished cook and self-taught baker, taking pride in using traditional methods to produce delicious cakes and breads made from pure, simple ingredients.
For more information visit www.truenorthosteria.com.

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