Thomas Ciszak is one of the Northeast’s most acclaimed chefs. Born in Germany and trained at top schools and restaurants in his home country, Chef Ciszak came to the United States in 1994. His work grew noticed and he gained great popularity first at The Manor in West Orange, then at Tavern on the Green in Manhattan. From there, he joined The Fireman Hospitality Group as opening Executive Chef at Shelly's New York.Read More
The Montclair Fund for Educational Excellence (MFEE) is serving up a tasty fundraiser this spring with its first-ever Chili Cook-Off on Saturday, April 11 at 7 pm at the Woman's Club of Upper Montclair (200 Cooper Avenue).
The culinary competition benefiting Montclair Public Schools will feature tastings of dozens of chili recipes created by area individuals and teams (both professional and non-), a craft Biergarten with Jersey's best brews, live music and desserts prepared by MACHE (Montclair Academy of Culinary Hospitality Education), a program launched at Montclair High School and funded by the Montclair Food & Wine Festival.Read More
Executive Chef Craig Polignano and his team have just unveiled a delicious new menu at the Duck Bar, featuring succulent snacks and entrees for a laid back night out.Read More
Joshua Bernstein is pioneering a new generation of authentic, creative and scratch-to-table cuisine as Executive Chef at Spuntino Wine Bar & Italian Tapas in Clifton, NJ. Bernstein’s work at Spuntino Wine Bar & Italian Tapas reflects his 20+ years of experience in the kitchen. He graduated first in his class from the prestigious Culinary Institute of America (CIA) in 1999 and honed his craft at restaurants up and down the East Coast, including Nantucket’s Jared Coffin House and New Jersey’s Rosemary and Sage.Read More
Though the press release came this morning, the NJ food scene has been rumbling since 2014- at several outlets, to the tune that Blu, one of the most acclaimed restaurants in NJ is closing, and that the fate of Next Door, its more casual sister is undetermined. It's been a rumor hard to believe - and an even harder fact for foodies to accept.Read More