Demonstration Dinners

Eat from the Farm, Not from the Factory

Five to Six Courses of unique dishes are prepared in front of you by nationally known chefs. During these exclusive evenings, our chef will be sharing their culinary talents and their love and passion for creative cuisine. They use fresh, farm raised locally sustainable products. This is an educational, interactive evening, all prepared for you live!

OUR NEXT DEMONSTRATION DINNER WILL BE ANNOUNCED SHORTLY!

 

 

Past Demonstration Dinners:

This 5 Course demonstration dinner will feature
Chef Guy Mitchell and Chef Michael Raber, two frequent special occasion chefs for the White House!

These two talented chefs will be working along side our very own Chef Geoff Johnson to create this five course dinner on Wednesday, July 31st – 6:00 PM start, at The Garden!

First Course:
Arugula prosciutto flatbread with goat cheese, heirloom grape tomatoes, balsamic vinaigrette

Second Course:
Osso Bucco fried chicken, jicama slaw

Third Course:
Lobster stuffed wagyu beef loaf, lobster bearnaise

Fourth Course:
Filet mignon of beef, wild mushroom demi, pommes frits

Fifth Course:
Chocolate truffle mousse, vanilla ice cream

$85 per guest. Limited seating available. Please call 609.597.8828 to make your reservation!.

Announcing our Jazz Night Demonstration Dinner featuring our own Chef Geoff Johnson and special guest, Chef John Grifo

Wednesday March,13th 6 pm Seating
5 Course Demonstration Dinner
Live Jazz Music with Joey D and DJ Ray

First Course:
Fried Green Tomatoes, Goat Cheese, Barbecued Shrimp
PAIR WITH SHARROTT WINERY’S DRY ROSE

Second Course:
Crawfish Spinach Bisque, Crawfish Bread
PAIR WITH SHARROTT WINERY’S VIDAL BLANC

Third Course:
Grilled Red Fish, Corn Avocado Salad, Chili Oil
PAIR WITH SHARROTT WINERY’S DRY RIESLING

Fourth Course:
Sliced Boneless Short Rib, White Bean & Chorizo Broth
PAIR WITH SHARROTT WINERY’S MERLOT

Fifth Course:
Chocolate Beignets, Bananas Foster Sauce
PAIR WITH SHARROTT WINERY’S SUMMER SANGRIA

This five course meal will be created, using fresh farm raised locally sustainable products, all prepared for you LIVE! The evening will be interactive, fun and educating!
$65 per guest. Limited seating available. Please call 609.597.8828 to make your reservation.

Wednesday, February 20, 2019 at 6 pm

prepared by Chef Geoff Johnson

 

First Course:

Stolen Glances

entrecôte of pear & prosciutto, micro greens, herb oil

pair with Sharrott Winery’s Pinot Grigio

 

Second Course:

Sweet Embrace

grilled eggplant, tomato, fresh mozzarella, baby arugula,

balsamic reduction

pair with Sharrott Winery’s Tango

 

Third Course:

Tender Kisses

grilled fillet of bronzino, white bean & piquante pepper relish, pesto oil

pair with Sharrott Winery’s Unoaked Chardonay

 

Fourth Course:

Under the Sheets

grilled New York strip steak, cherry pepper & tomato vinaigrette, grilled broccolini, sunchoke puree

pair with Sharrott Winery’s Cabernet Franc

 

Fifth Course:

Head Over Heels

chocolate marquis, mixed berry sauce, fresh cream

pair with Sharrott Winery’s Vignoles or Merlot

Wednesday, January 16, 2019 at 6 pm

Prepared by Chef John Grifo & Chef Geoff Johnson; Featuring the Sounds of Michael Corliss.  Please call the restaurant to reserve your seats.

First Course

The Best is Yet to Come

tomato & mustard crouton panzanella salad, baby arugula,

pair with Sharrott Winery’s Pinot Grigio

Second Course

New York, New York

gnocchi stuffed with ricotta, Momma’s sauce

pair with Sharrott Winery’s Chambourcin

Third Course

The Lady is a Tramp

pan seared filet of bronzino, ratatouille, tomato veloute

pair with Sharrott Winery’s Tango

Fourth Course

Love & Marriage

saffron risotto Milanese, bison short rib ragout

pair with Sharrott Winery’s Merlot

Fifth Course

The Way You Look Tonight

biscotti tiramisu

pair with Sharrott Winery’s Vignoles

 

Holiday Demonstration Dinner,  December 19th -6 pm

(prepared by renowned celebrity chef, Geoff Johnson) 

First Course

Ebenezer Scrooge

roasted squash, tomato, house made crostini, craisins, pumpkin seeds

suggested wine pairing – Sharrott Winery’s Pinot Grigio

Second Course

Santa Claus

pan seared wild salmon, roasted pepper artichoke gremolata,

heirloom tomato vinaigrette, couscous quinoa pilaf

suggested wine pairing – Sharrott Winery’s Vidal Blanc

Third Course

The Grinch

roasted wild mushrooms wrapped in phyllo dough, sautéed spinach

suggested wine pairing – Sharrott Winery’s Tango

Fourth Course

“Rudolph’s” Ribs

braised bison short ribs, port wine demi, cauliflower puree, grilled broccolini

suggested wine pairing – Sharrott Winery’s Merlot

Fifth Course

Frosty the Snowman

hot chocolate mousse, marshmallow sauce, peppermint stick

suggested wine pairing – Sharrott Winery’s Crimson Sky

 

 $45 per guest. Limited seating available. Please call 609.597.8828 to make your reservation.

Wednesday, October 24th.

Please call for reservations, with credit card to secure your seat (609) 597-8828.  Seating is limited.

Hell’s Kitchen Takeover

– First Course:  Chef Sterling Wright – Season 13 –

“Bloody Mary’s” Burrata Caprese

Beet juice burrata, bloody mary soaked tomato basil balsamic reduction.

Wine Paring – Pino Grigio

 

– Second Course: Chef Bret – Season 14 & 18 –

Franken Squash

Butternut squash risotto with fried sage and vanilla

Wine Paring – Vidal Blanc

 

– Third Course: Chef Barret Beyer – Season 11 –

“Candy” Corn Scallops

Seared scallops, wasabi cauliflower, peppadew gastrique, roasted corn salsa

Wine Paring – Reserve Chardonnay

 

– Fourth Course: Chef Frank Bilotti – Season 13 –

Mummy Tails

Phyllo wrapped lobster tails, shitake mushroom duxelle, sepia ink

Wine Paring – Cabernet Franc

 

– Fifth Course: Chef Geoff Johnson –

Sleepy Hallow Cheesecake

Pumpkin cheesecake, chocolate crust, enveloped w/ chocolate ganache, finished with peanut butter sauce

Wine Paring – Vignole

 

Seats will be assigned in the order that reservations are received.  This is a European or Communal seating event.

Wednesday June 27th, 6 pm

Farm to Fork – “White House Dinner”

Our White House Dinner will feature Chef Guy Mitchel and Chef Michael Raber, two graduates of The Culinary Institute of America and frequent chefs of special occasions at the White House, working alongside our own, Chef Geoff Johnson.  These talented chefs will prepare several mouthwatering, White House worthy courses for you!  A representative of New Jersey’s Sharrott Winery will also be in attendance to offer wine tasting and pairing!   Seating is limited.  $75 per person.  Please call 609-597-8828 to make your reservation.

-First Course –

Chopped Baby Kale & Spring Green Salad

summer vegetables, bleu cheese, egg, bacon lardons, fresh herb vinaigrette

 

-Second Course-

Walnut Crusted Wild Salmon

Carolina rice pilaf, sautéed baby

spinach, Dijon mustard beurre blanc

 

-Third Course-

Pineapple White Sangria “Granita”

Johnson’s caramel mint

 

– Fourth Course-

Grilled Filet Mignon of Beef

roasted garlic & wild mushroom demi-glace,  pureed white sweet

potato, asparagus

 

 –Fifth Course-

Bananas Foster

salted caramel ice cream

 –

Farm to Fork April 26th 2018 – Spring Fling Demonstration Dinner

Prepared by Chef Geoff Johnson & Chef Michael Scipione

-First Course-

prepared by Chef Michael

Tempura Soft Shell Crab

edamame puree, mustard “BBQ”

 

-Second Course-

prepared by Chef Geoff

Spring Crepe

grilled corn & asparagus, baby heirloom grape tomatoes, herb crepe, sweet pea vinaigrette, prosciutto crisp

 

-Third Course-

prepared by Chef Michael

Fresh Gnocchi

roasted lamb bolognese, ricotta, fried basil

 

-Fourth Course-

prepared by Chef Geoff

Sliced Rib Eye

roasted garlic demi, spinach flan, cepes, celery root chip

 

-Fifth Course-

prepared by Chef Michael

Porcini Mushroom Dusted Sea Bass

rainbow cauliflower claflouti, spring ramps, miso broth

 

-Sixth Course-

prepared by Chef Geoff

Caramel Mousse

chocolate sponge cake, Bailey’s crème anglaise, caramelized pistachio

 

Coming Soon:

Private demonstration dinners at our Chef’s table.