Morristown, N.J. -  Local Chef, Paul Viggiano from Horseshoe Tavern and the Raven Room, will be making his debut at the Friends of James Beard Benefit Event for Perona Farms 100th Anniversary on July 18, with his enticing new dish titled ‘Holy Mackerel.’ This creamed and pickled Spanish Mackerel will be served over savory pumpernickel and rye biscotti. This dish will be specially paired with a Dry Riesling from local winemaker, Mike Beneduce from Beneduce Vineyards, Pittstown, NJ recently awarded to 25 Wineries in America by Travel and Leisure Magazine.

The two experts in their field, Viggiano, and Beneduce sat down to discuss the many unique elements of the dish in order to pair it with the perfect bottle of Beneduce wine. Beneduce then chose to pair this delectable dish with the Beneduce 2015 estate grown, Dry Riesling. This powerful Dry Riesling with white floral notes, is crisp, bright, and non-sweet, making it the perfect pair for Viggiano’s Holy Mackerel dish.

In a world where the customer knows quality, it is critically essential Chef’s and restaurateurs constantly stay on their game to deliver a correct and worthwhile experience. Make it good and make it Right!” Said Chef Paul Viggiano.

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Paul Viggiano is currently the head chef at Horseshoe Tavern, which has quickly become one of Morristown’s hot spots despite only being open for little over a year. Viggiano has transformed the menu at Horseshoe Tavern, steering it away from just bar food to serving unique and gourmet dishes however still within the realm of bar food. One of Viggiano’s newest creations is Horseshoe Tavern’s a la carte Bar Brunch, which is available every Sunday. This savory new menu includes dishes like Crab Apple House Smoked Salmon, and Belgium Waffles with Wined Berries.

The Raven Room is Horseshoe Tavern’s upstairs lounge and concert venue, of which Viggiano has also had a critical role in its success. Acting as an essential stop for live music between New York City and Asbury Park, the Raven Room has become a new home for great live music in Northern N.J. and will regularly feature international and nationally known touring musicians.

The prestigious Friends of James Beard Benefit Dinner is an event hosted by top chefs and restaurants around the country. This month's high-profile benefit dinner will be hosted at Perona Farms in Andover, N.J. Proceeds from the benefit go toward supporting the Foundation’s general operating fund and scholarship program.

About the James Beard Foundation (JBF)

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for students of culinary arts and food policy, publications, chef advocacy training, and thought-leader convening. For more information, visit jamesbeard.org.

About Horseshoe Tavern and the Raven Room

Located at 36 Speedwell Ave. in Morristown, N.J., Horseshoe Tavern has been Morristown’s premier happy hour hot spot since March 2016. With 100% farm fresh food made from scratch, Horseshoe Tavern will never disappoint. Horseshoe Tavern and the Raven Room offers 2 floors of live entertainment, event space, lunch, brunch, and happy hour specials.  Come be a part of the coolest, most comfortable place to be in Morristown!

For Bookings at the Raven Room, 973 998 8447, paulviggianomusic@gmail.com.

About Beneduce Vineyards

As a family rooted in farming, we truly believe that great wines are made in the vineyard. Our ultimate goal at Beneduce Vineyards is to produce the highest quality wine possible from our family’s land. That means no cutting corners. We use innovative techniques that our Vineyard Manager and Winemaker, Mike Beneduce learned while studying cool-climate grape growing at Cornell University. We do everything by hand so we know it’s done with care and it’s done right. And we do it sustainably so we know we’ll pass on healthy land to future generations. Our main white varieties are Chardonnay, Riesling, and Gewürztraminer, while plantings of red grapes include Pinot Noir, Cabernet Franc, and an Austrian red named Blaufränkisch. We think the extra effort we put into caring for these vines makes a big difference in the bottled wine, and we hope you’ll agree.