Hot From The Kettle ®
Last week, Michael Mahle, Director of Communications for Knowles Restaurants, gave Hot From The Kettle an exclusive tour of the historic and exclusive, Pleasantdale Chateau.
From the Ballroom to the Tap Room - watch the video to take a tour with us!
To read more about the event, click here.
Cabin fever was bringing me to the brink! Thanks to mother nature, it's time to start thinking al fresco.
Yesterday, the first warm day of the year, I was inspired to grill something - anything!
I had nothing at the ready except a package of hot dogs. But I did have white bread, so that made the cut. Grilled hot dogs on white bread - and guess what, I didn't care a bit because we ate them outside.
Today, I was determined to grill better. In the morning I made some pizza dough and set it to rise.
I went outside and did a little pruning, raking, and soccer ball kicking. By 11:30 am, m
e and the rest of the Kettle crew were hungry, and thanks be to Fleishman's, my dough had risen.
By 12:30 I found myself sipping some wine and enjoying a pizza grilled on my spanking new pizza stone - courtesy of Lou Palma of course!
What a beautiful day! My flank steaks are marinating for tomorrow. I hope it doesn't rain.
I was browsing again through Grandma's Recipe Box and discovered a recipe that I don't remember Grandma making very often.
This is a bit strange because the recipe card displays obvious signs of usage: random splatters and some crustiness!
As I read the recipe I noticed it contained one of Grandma's favorite baking ingredients - and coincidentally, one of my most hated - Cool Whip. But I do think this may be quite good, and as a matter of fact, I wish I had a piece to go with my espresso right now . . . .
Take a look, here's the recipe:
Q. What's happening at the Irish Pubs?
Sharon Egan and George Killian
A. Tierney's is dishing out over 300 pounds of tender and tasty corned beef, and Egan & Sons in Montclair has erected a huge tent in the back parking lot for music and revelers.
Meanwhile, Irish music, bagpipers, Peerless Beverage Company, flashing Guinness necklaces, and Coors T-shirts are everywhere!
on left, John Meade, Owner St. James Gate Publick HouseVisit the Gallery for all the photos!
center, Pat Rafter of Peerless Beverage Company
Top o' the mornin' to ya. Happy St. Patrick's Day! Since we've already fueled up on a fine Irish Breakfast complete with bangers and soda bread, it's time to think about festivities for later in the day.
Our area has quite the selection of hopping Irish Pubs. In Montclair alone we've got Tierney's and Egans, in West Orange there's Gaffer's Pub, The Shillelagh Club and another Egans, The Shannon Rose in Clifton, St. James Gate Publick House in Maplewood, McGovern's, and Kilkenny's Ale House in Newark, and more . . .
Here are some the festivities going on:
@ Egans, Montclair: Tent will open at 2 pm with an Irish Band and Irish Dancers.
@ St. James Gate, Maplewood Bagpipers all day. The Irish Fiddlers begin around 12 pm and will be there until 5 or 6 pm.
@ Shannon Rose, Clifton Bagpipers will be in and out all day. Lots of music and bands, featuring Kindred Spirit at 11am-3pm, Whiskey Boys 4pm-8pm, and DJ Prime at 9 pm until close. Shannon Rose will also feature a condensed menu of Irish Fare, including Shepherds Pie.
@ McGovern's, Newark Featuring a special Irish menu, with Corned Beef Sandwiches, Fish and Chips and more. There will be bagpipers dropping in throughout the day.
I plan on visiting at least two of them today and enjoying a Snake Bite at both.
So shout out your favorite Irish Pub and let us know where you'll be celebrating? And, what will you be drinking?
Stay tuned for my pics, and if you caught some festive moments in digital format, send them over!
Last night the historic Pleasantdale Chateau hosted an exclusive Coppola Wine Dinner attended by 68 food and wine enthusiasts.
The menu for the evening, created by Chef Robert Albers and paired by Coppola wine representative, Elizabeth Burns, reflected the attention to fine detail and rich character that resonates throughout the historic Chateau.
The evening began with an intimate reception. Mingling guests sipped Sofia Blanc de Blancs 2009 and Diamond Series Claret while noshing Andouille Sausage wrapped in pastry, Gougeres and Sonoma Valley Foie Gras Mousse, California Charcuterie, and American Hackelback Caviar.
California Duck Breast, Baby Braised Greens, Cepes, Duck Fat Anna Potato, Pomegranate Glaze
Dinner was served in the cavernous and elegant Music Room, where original wood beams draw the eye upward to notice further detail of Spanish inspired hand painting.
The first course, Arctic Char with Spring Peas and Cippolini, was accompanied by a very nice Director's Cut Chardonnay.
The second course, a bit more decadent, followed; Director's Cut Pinot Noir with California Duck Breast, Baby Braised Greens, Cepes, Duck Fat Anna Potato, with a Pomegranate Glaze.
Artic Char, Spring Peas and Cippolini, Chive Beurre BlancThe main course showcased an extremely tender French boned Venison Chop with Parsnip and Celeriac Puree, Braised Watermelon Radish and Spring Garlic, Mustard Sauce, along with Directors Cut Cinema, 2007.