All of us are searching for a new and exciting place to enjoy breakfast, lunch or dinner. Then again, there may be a great bakery that you’re especially attracted too. Never hesitate to share your special information.
Best for an exciting week!
 
CHAMPAGNE AT THE PLEASANTDALE CHATEAU
FIVE COURSE DINNER PAIRED WITH SOME OF THE WORLD’S FINEST CHAMPAGNES
FEATURING PERRIER-JOET and G.H. MUMM A REIMS-FRANCE
TUESDAY EVENING, APRIL 21
6:30 P.M. RECEPTION   +   7  P. M. DINNER
 
RECEPTION:
Gruyere Puff, Caviar on Toast Points.....Roasted Oysters with Creamed Spinach,  Quiche Lorraine
G.H. Mumm Blanc de Blancs
FIRST COURSE:
Smoked Trout with Apples
Perrier-Joet Grand Brut                
SECOND COURSE:
Butter-Roasted Lobster with Simmered Leeks
Fried Brioche, Black and Red Tobiko
Perrier Jouet Belle Époque 2004
THIRD COURSE:
Pan-Roasted Poisson Breast
Carrots, Haricots Vert, and Almonds
Natural Jus
Perrier-Jouet Blazon Rose
FOURTH COURSE
Seared Port T-Bone with Crispy Trotter
Potato and Gruyere Dumpling
Black Current Sauce
G.H. Mumm Cordon Rouge
FIFTH COURSE:
Lemon Cale with Pistachio Crumbles
Perrier Jouet Nuit Blanche
COST: $175 per person includes tax and service charge included, or Dinner for Two with an Over Nighr Stay; Cost: $489
Reservations Required: Please Call: 973-731-5600
Pleasantdale Chateau, 757 Eagle Rock Avenue, West Orange, NJ
 

KRUG Paired Wine Dinner at Pluckemin Inn
Along with Guiliaume Desport plan to attend the KRUG Paired Wine Dinner on  Wednesday evening, April 15  at 7 p.m.
AMUSE: Foie-gras brioche fennel & almond: N.V, Krug Grande CUVEE
First Course: Prosciutto, grilled pear, arugula & taleggio: N.V. Krug Rose
Second Course: Maine lobster, asparagus, polenta & morels: 2003 Krug
Third Course: Rabbit, favas, pancetta, carrots & truffle: 2000 Krug
Cheese Course: Hand-picked cheese from our pastry chef
Cost: $175 per person, all inclusive
For reservations and information: Please call: 908-658-9292
 
April 12 from 10 a.m. to Noon
CHEESE MAKING DOUBLEHEADER Visit Cherry Grove Farm and learn to make your own ricotta from grass-fed raw milk, as well as how to use this sweet delicate cheese in new and interesting ways; then on to transforming your curds and whey into fresh mozzarella. Cost is $65pp; to register: 609-895-1502 or cherrygrovefarmevents@gmail.com. Visit the website for more info (and add'l dates). 3200 Lawrenceville Rd, (Rte. 206) Lawrenceville.      
 
Black Forest inn Offers Prix Fixe Early Bird Specials
Black Forest Inn is offering a Prix Fixe Early Bird Special every Wednesday, Thursday, and Friday, from 4:30 to 6 p.m.. Guests choose from a menu that includes an appetizer, many of their signature entrees, plus dessert, coffee, or tea. Cost:$23.75. Reserve now 
Do plan to arrive before 6 p m. Black Forest Inn, 249 Route 206 North, in Stanhope. One minute off Exit 25 on Route 80. Call for reservations and information: 973-347-3344.
 
SPOTLIGHT on Ursino Restaurant in Union
On April 23rd,Ursino Restaurant will be exclusively partnering with Vintage Imports for their first ever Wine Dinner. Six hand-selected wines from some of the oldest wine regions in the country, paired with seasonal creations by Chef Peter Turso will be served. Stay tuned to their website ursinorestaurant.com for their exclusive menu release which should be out the first week of April.
 
Cost: $120 per person. Tax and gratuity are included. A compliment to commemorate their first ever Wine Dinner. For more information, Email: Mcarugan@gmail.com , ******************************************************************************************
A MESSAGE FROM MILLICENT
 
I  am happy to report that many emailed and asked for suggestions for Easter Brunch or Dinner,  And, I was thrilled to share my thoughts with these kind and interested folks. 
 
If you have discovered a new and exciting place for a great meal, snack, bakery, catering hall, or just a lovely place to hang-out with friends and family for a light-bite, or dish of ice cream or yogurt,  please let me know. 
 
,I am here for you. Should you need any suggestions, or would like to share your latest treasured dining news, please be kind enough to email me: Mkbrody@aol.com
 
Have a great week, and do stay in touch!
Millicent
 
April 5th, 2015