A Tasteful Experience: Clara Maass Medical Foundation - Baristanet ...

A Tasteful Experience: Clara Maass Medical Foundation

BY Annette Batson, Holly Korus ?|? Wednesday, Nov 14, 2012 1:30pm ?|? COMMENTS (0)

Now in its eighth year, the Clara Maass Foundation once again put together its?A Tasteful Experience fundraiser on Monday.?Barista Annette Batson and I were lucky enough to take part of? the fantasy evening? held at the lovely Normandy-style French Manor Pleasantdale Chateau, which brought?in over 40 of the best local restaurants, wine and spirits.

As tempting as it may be to go on and on about the food, the main reason the wonderful people at Clara Maass work so hard on the event is to raise money for the Center. This year the event was to benefit the Center?s Child Life Program. It is programs like this that, for me, as a parent, aunt and friend who has fearfully watched children that are near and dear to me be hospitalized, help me breathe a little easier. ?The Child Life Program was designed to help children and their families navigate the often emotional process of coping with illness, medical procedures and hospitalization. The Child Life Program offers children the opportunity to engage in everyday activities to help reduce the anxiety of an unfamiliar setting?

The Da Vinci Robot

Believe it or not the star of the night was not the food or the wine but the Da Vinci Robot.? The super high tech surgical robot is the hospital?s newest technological innovation?surgeons are currently training on the robot to master the technique of super precision surgery conducted remotely from a control panel. Advantages for the patient are many.

And now let?s talk food! The event opened in? the cocktail room surrounded by Grey Goose Vodka bottles chilling ice sculpture, boutique liqueurs, craft ciders? from Warwick Winery, and Middle Eastern style appetizers from Pleasantdale Chateau kitchens.

In the main ballroom the common theme was autumnal dishes and a healthy smattering of meatballs. Festively crowded, about 100 of the best wine cellars showcased courtesy of Amanti Vino? plus craft beers.

Osteria Giotto?s veal meatball

FAVORITES AKA ?Why Didn?t I Wear Something With an Elastic Waistband??:

• CulinAriane whose simple yet succulent brined Roast Pork Taquitos with roasted jalapenos,?pickled?onions, cilantro and avocado sauce made savory somersaults in our mouths.? Culinary secret: Ariane and Michael are probably two of the best Mexican food chefs around. Who knew?
• ?Osteria Goitto?s veal meat balls with eggplant, basil, and pecorino in tomato sauce with garlic toast served in a mug.
• Pleasantdale Chateau served a trio of winter squash puree and a remarkable chestnut spaetzle (our favorite) served with braised pork shank topped with a molasses cinnamon glaze.
• Pig & Prince?s thinly sliced baked apple brushed with pear vodka in a glass of mulled cider spiked with Maker?s Mark Bourbon.
• Toast?s?Sweet potato mini blinis with cinnamon cream. I will be making these for breakfast Thanksgiving Day. Owner Amy reports good news her new offspring Toast in Asbury Park luckily unscathed (but just barely) by Sandy.
• Miss Nicky?s Toffee and Anthony?s Cheesecake (the pumpkin cheesecake) gets our award for best desserts.

Surprise chef we were happy to meet: Mozzarella Chef Joe Murdocca from Staten Island (luckily was spared from the Sandy disaster) whose award winning Best Mozz graces more local store shelves and restaurant menus than you can guess.

Pig and Prince?s baked apple slices with mulled cider and Maker?s Mark

Other notables:

• Fascino/Bar Cara: Pumpkin mezzaluna ravioli with brown butter sauce, roasted pumpkin seeds
• Senorita?s: Chile relleno nogales stuffed with pulled pork and raisins topped with creamy enchilada sauce? made from walnuts and strawberry pulp
• Upstairs: Housemade duck rillettes on toast and a forkful of house cured salmon gravlax with onions and capers
• Bistro 18: Scallop and shrimp ceviche
• Mesob: Minchet Abish Kay Wet an Ethiopian festive dish of spiced beef in between layers of injera bread
• NICO: Braised pork meatballs with collards and caponata
• Pig & Prince: Delicata squash puree and porketta, miso apple sauce with a Sauced Cranberry cocktail? HOT TIP: Pig and Prince will start to serve brunch on weekends in about 3 weeks!
• Costanera: Chef Juan brought back some recipes from Latin America?s biggest international foodie event ?MISTURA? serving braised potato with chicharron, squash puree with queso fresco and mushrooms
• Nanina?s in the Park: Chicken rigatoni in vodka Sauce and rigatoni bolognese
• Strip House - A surprise steak house inside Livingston?s Westminster Hotel served fried pork belly and arugula salad (where?s the beef?)
• Toscana Trattoria- Gorgonzola polenta with shrimp francese
• Orange Squirrel ? Warm mini lobster roll sliders served by ever-gregarious chef Francesco Palmieri
• Blu ? A poached scallop with pumpkin spice chair and shaved fennel served in a martini glass by hyper creative chef Zod
• Fin - Our favorite from its dinner menu ? 7 Spice seared tuna on spiced soba noodles
• Salute-Parmesan rice balls marinara, flourless carrot cake with hazelnut whipped cream
• Salugo - Sicilian meat balls with raisins, parm and fresh basil, tomato sauce, and a side of herbed ricotta
• Stamna - Classic greek delights of moussaka, spanakopita, giant fava beans,and macarons

Walking away from A Tasteful Experience, ?Annette and I both felt inspired to create in the kitchen. I know I will be serving the sweet potato pancakes with cinnamon whipped cream from Toast, Doc?s Hard Cider, Warwick Valley Gin and CulinAriane?s? brined roast pork taquitos over the long Thanksgiving weekend.

Cheers to all who worked so hard to put this wonderful event together for such a fantastic cause!

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Source: http://www.baristanet.com/2012/11/a-tasteful-experience-clara-maass-medical-foundation/

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