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Escape Montclair Announces Todd Villani Co-Hosted Charity Dinner

  • Escape Montclair 345 Bloomfield Ave. Montclair, NJ 07042 USA (map)

Escape Montclair Chef Bryan Gregg Hosts a Charity-Driven Dinner with Chef Todd Villani of Terre à Terre to Benefit the Carol G. Simon Cancer Center of NJ.

Bryan Gregg, Chef and Owner of Escape Montclair and a leader in the New Jersey local food movement, today announced that he is welcoming Chef Todd Villani of Carlstadt’s Terre à Terre for a five-course dinner on Wednesday March 25th at 7:30PM.

In the Escape kitchen, Gregg and Villani will craft a locally-sourced, multi-course dinner to benefit cancer research and treatment in New Jersey, a cause important to Chef Gregg, a cancer survivor. The tasting dinner will give guests an opportunity to bring their own wines to pair with the courses. The team at Montclair’s Amanti Vino is also available to make recommendations based on the evening’s menu.

The cost of the dinner will be $68 per person with 50% of the proceeds donated to the Carol G. Simon Cancer Center of NJ.

“Chef Villani is as passionate as I am about the local-sourcing of ingredients and we support many of the same farmers and purveyors. This dinner will illustrate the wealth of local products and ingredients we both enjoy cooking with and sharing with our guests,” says Chef Gregg. “While it’s great fun to collaborate with fellow chefs at our Escape dinners, the goal of these charity-driven events is to increase our contributions to support cancer treatment and research in New Jersey and I’m confident our March event will again surpass our previous donations,” continues Gregg.

The charity dinner will feature:

Amuse

Scallop, grapefruit, poppy seed, avocado – Chef Villani

First Course

"Mire Poix" celery root soup, green onion, pickled carrot – Chef Villani

Second Course

Sot L’y Laisse "chicken oyster" hot coals, sprouted rye, early spring peas – Chef Gregg

Third Course

Monk fish, foraged mushrooms, turnip, haricots verts, mussel cream – Chef Villani

Fourth Course

Dry-aged beef, forest flavors, huitlacoche – Chef Gregg

Dessert

Brioche, chocolate, hazelnut, orange – Chef Gregg

Seating for this event is very limited, please call (973) 744-0712 to reserve.