 | |
JERSEY SHORE RESTAURANT WEEK STARTS TOMORROW TAKE UBER!
Some of our favorite restaurants are in some tough to get to places. Like Rumson, Monmouth Beach, Long Branch and more. Why take a chance, use Uber during Restaurant Week. Not an Uber member yet? We use it everywhere, NYC, Philadelphia, Washington, Napa....and the Jersey Shore. Uber gets there faster than a taxi, the cars are cleaner and you can understand what the drivers are saying!
We have a special arrangement with Uber for JSRW. Sign-up and use promo code: jsrw and you'll get $20 off your first ride.
Try a new restaurant during RW. These are first timers: Kim Marie's Eat n Drink Away and Skratch in Asbury Park, Waters Edge in Bayville, Benny's Fattoria in Belmar, Reels at Pier 281 in Brick, HARVEST Local Cuisine in Farmingdale, Latitudes on the River in Forked River, Game Time Bar & Grill and La Cipollina in Freehold, Paul's Tavern in Lake Como, Europa South Restaurant & Tapas Bar and Arugula at the White Sands in Pt. Pleasant Beach, and Catch, Teak, The Bistro at Red Bank in Red Bank .....and our latest entry Ebby's Cafe Alfresco in Seaside Park. |
| |
MEET THE CHEF - Dan Picard - Daniel's Bistro and Daniel's By the Sea
So here's a lesson for all the aspiring chefs out there....to get to the top of your profession you have to work hard, you have to learn from everyone you work for and you have to be able to overcome the curves life throws at you.
Dan Picard, chef/owner of Daniel's Bistro in Point Pleasant and Daniel's by the Sea in Avon didn't go to culinary school. He started working in restaurants at 18 when he got a job at L'Auberge de France in North Jersey because he spoke French (he's originally from Montreal). There he learned classic French cooking techniques. From there he moved to Martha's Vineyard, a Northern Italian restaurant in Clifton as a broiler and three years later became Executive Chef, honing his skills with another cuisine. When the owners of MV bought the Water's Edge in Bayville, Picard got his first taste of the Jersey Shore and spent 5 years there as Executive Chef. Next stop was La Cipollina in Freehold and the first recognition of his talents by the media when his restaurant was awarded 3 stars by the Asbury Park Press.
In 2009, after another short stint up north, Dan and his wife and business partner, Karen, decided the time was right to open their own restaurant and they wanted to do it at the Jersey Shore. They found a spot in Point Pleasant on Broadway and put their heart, soul and savings into it. Word spread quickly about this new little place that was serving up food with incredible flavors and textures in a fine dining atmosphere. Business was so good they decided to open another, larger restaurant right down the street. One would have a French flair, the other Italian. Then came Sandy and they lost it all.
As we saw so often during that period, people picked themselves up from the disaster and found a way to move on...Picard was one of them. He found a small space in Avon and shortly after the storm opened Daniel's Bistro by the Sea. Then, he, friends and staff re-built the Point Pleasant space and opened within a year. Today, both restaurants are thriving, a testament to the Picard's perseverance.
How does a fine dining restaurant survive and succeed in an era of "casual" dining? In this case it is Picard's unwavering vision of what he wants his restaurant to be and his unwillingness to compromise. There are lots of ways to cut corners and save money in the restaurant business, but Picard won't have it. He uses prime meats, Bershire pork, fresh (not frozen) fois gras...he even orders his ice cream from Nasto's in Newark because to him it is the best available. His soups are made from scratch and are worth a visit by themselves. Diners are treated to an amuse bouche before each meal and homemade brownies at the end. Rolls are served hot and French style and many of the desserts are prepared and served table side.
Jokingly, when asked to describe his philosophy, Picard said, "just call me a pirate" and so we do.....
Daniel's Bistro and Daniel's by the Sea are participating in the April 15-24, 2016 Jersey Shore Restaurant Week. Click here for their menu. |
| |
TONIGHT! at AMA RISTORANTE Montecariano Amarone Dinner, Thursday, April 14th, 6:30 pm, $85 per person, plus tax and gratuity, call 732.530.9760. Guest Speaker: Giacomo DiLisi, Brand Ambassador. Montecariano is a family-owned boutique winery located in the heart of the Valpolicella region near the village of San Pietro in Cariano. The winery is situated in hilly terrain surrounded by olive trees, cypress, cherry trees and large oaks. It's owned and operated by Mariella Gini, along with her two sons, Matteo and Marco. They cultivate the traditional varietals of Valpolicella while preserving other indigenous grapes of the region.
Montecariano is very well-regarded and known for small-production wines of great quality. Recently the winery's 2011 Amarone received a 94 point rating from Wine Enthusiast. First Course
2014 Montecariano Valpolicella Classico
Eggplant Caponata with Green Olives, Golden Raisins and Grilled Brooklyn Bread Second Course
2011 Montcariano Valpolicella Ripasso
Porcini Mushroom Risotto with Spring Carrots and Parmesan Reggiano Third Course
2011 Montecariano Amarone Della Valpolicella
Grilled Wild Boar Sausage with Broccoli Rabe and Dried Fruit Mostarda Fourth Course
2009 Montecariano "Puntara" Cabernet Sauvignon
Colorado Lamb Loin with Cannellini Beans,
Morel Mushrooms and Asparagus Dessert Course
Coffee Service
Bernard Ranches Orange Torta with Meringue, Almond Crumble, Vanilla Crema Montecariano Amarone Dinner
Thursday, April 14th, 6:30 pm
$85 per person, plus tax and gratuity
Guest Speaker: Giacomo DiLisi, Brand Ambassador |
| UPCOMING EVENTS APRIL 15th-24th.
Jersey Shore Restaurant Week
APRIL 15th
"Sounds of Silence" at Doolan's Shore Club
APRIL 16th. "Great Jersey Shore Burger Contest and Craft Beer Fest". Bar Anticipation. Lake Como. Area restaurants compete for the best burger at the Shore. Info and tickets. APRIL 20th. EAT, DRINK, INDULGE: Craft Spirits. Taste boutique spirits and great apps from Skratch. TicketsAPRIL 20th - Crab's Claw Inn. Asian Wine Dinner APRIL 21st - Nonno's. 4 courses. $35. Entertainment by Johnny Petillo. 732-455-3778APRIL 21st - Salt Creek Grille. Join us April 21st for the Long Trail Brewery beer dinner featuring pairings from Vermont's most popular brewery. Enjoy a five-course pairing menu created by Executive Chef Robert Belt. Pre-paid reservations only (732) 933-9272. APRIL 27th. The Salt Creek Grille's 13th Annual Wine & Martini Tasting Fundraiser will take place on Wednesday, April 27, 2016 at 7:00pm to benefit Michael's Feat, a local charity that provides support to families carrying and caring for seriously ill newborns. Tickets are $150 per person and space is limited. Sponsorships are available. Please visit www.michaelsfeat.org to purchase tickets or sign up for sponsorships. For further information and details, please contact Tara Cadet at 732-241-0370 or taracadet103@gmail.com.
MAY 22nd. Nonno's Cooking Class - Sauces
Tomato, Aioli, Alfredo, Pomadora and More. After the class pick your favorite sauce and pasta and sit in our dining room for a nice lunch that you prepared. $55 a person. Class can hold 8 so call now to register. 732- 455-3778. The Class is first come first serve. |
| | ENTERTAINMENT
Thursday
Turnpike Mike at Harpoon Willys
Mike Ranucci at Crab's Claw Inn
Friday Marc Muller at Harpoon Willy's.
Jimmy Ray Duo at Fratello's
The Suspects at Reef & Barrel
Stan Steele at Yvonne's
Blue Collar Band at Crab's Claw
Live Jazz at Cross & Orange Men of Horses at Bar Anticipation Saturday
Sounds of the Street at Doolan's Shore Club
Holme at Reef & Barrel
Incinerator Blues Band at 709
Salty Bros. at Harpoon Willy's
Big Bang Baby at Bar AnticipationLet's Be Frank at Crab's Claw Inn Stan Steele at Yvonne'sAlfredo Cunha at Europa South - Music and Dancing! Sunday
Joel at Crab's Claw |
| RESTAURANT LINKS
709 - Point Pleasant Beach |
|
Some Thoughts on Condition Some Thoughts on Condition Of all the things homeowners control when selling their home, is the condition of the...
