Événement

Slow Food Tapas Tasting at Garden State Kitchen

Slow Food Northern NJ is proud to partner with Garden State Kitchen for an evening of tastes prepared by Chef Rolf Baumann.

Ingredients will be locally sourced from NJ farms, the Foraged Feast, Coeur et Sol Urban Farm and other nearby purveyors. You are welcome to bring your own wine or beer. Wine pairing recommendations have been graciously provided by Kimberly Severson of Spoon & Cork. Details below. Ironbound Hard Cider will be on hand to talk about their NJ-made drink.

Garden State Kitchen is a new "kitchen incubator" and event space in the Valley Arts District of Orange, NJ. Housed in a former iron works, it's an open and airy locale -- perfect for watching all the action in the kitchen and dining under the skylight.

Chef Rolf started cooking in his grandmother's guesthouse at the age of 10 in Heilbronn Germany. After studying in West Germany, France and Italy he landed in the U.S. and opened his first restaurant at 23. He garnered much attention as executive chef of Busch Stadium and later as corporate chef of Delaware North Companies Sport Service, influencing the epicurean evolution of stadium foods. His latest venture is a Michelin-style pop-up restaurant in Mendham called The Chef and the Baker (https://www.facebook.com/chefandthebaker).

Proceeds will benefit SFNNJ's school and community garden fund.

The evening's menu:

-- Vegetarian Banh Mi, Charred Vegetables, Spicy chili aioli
(An off-dry white wine such as a German Riesling will offset the spiciness of the aioli while echoing the delicate herbal and vegetal flavors of the dish)

-- Rose Cove Pan Fried Oyster, BBQ Mash, Tomato Onion Jam
(A fruity rosé will have the acidity to cut through the richness of the fried oyster and the mash, while matching the sweet and tangy notes of the jam)

-- Ropa Vieja Minis
(A bold red from a warm climate such as an American Zinfandel or a Syrah would stand up to the richness of the meat while providing a fruity contrast to the spices in the braise)

-- Seared Jersey Scallop, Parsnip Herb Puree, Crispy Angel Hair
(A buttery white wine like a California Chardonnay or White Rioja would match the richness of the scallop and the subtle sweetness of the parsnip puree)

-- Gazpacho shooter
(A zesty New Zealand Sauvignon Blanc will match the acidic punch of the gazpacho while echoing its herbal green pepper notes)