March 9, 2015

MFEE Chili Cook-Off

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.

March 4, 2015

New Duck Bar Menu at The Ryland Inn

by Melody Kettle

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.

March 3, 2015

Rapid Fire: Todd Villani of Terre a Terre

by Melody Kettle

Chef Todd Villani, owner of Terre a Terre in Carlstadt, grew up in a kitchen alongside his grandmother who prepared 3-course meals every day for most of her adult life.

March 2, 2015

17 Summer Restaurant: Open and on Restaurant StartUp

by Melody Kettle

17 Summer Restaurant, the new brick and mortar endeavor of brother/sister team of Jenna & Joseph Cuccia (of Joseph Cuccia Catering), opened on Friday February 20, 2015.

February 26, 2015

Amanti Vino Celebrates 10th Anniversary with Wine Label Design Contest

by Melody Kettle

For the first time, the high-profile independent wine, beer & spirits shop, Amanti Vino, will release a private label wine to mark its 10th anniversary in business.

February 24, 2015

Rapid Fire: Josh Bernstein of Spuntino

by Melody Kettle

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.