Chefs Thomas Ciszak and Todd Villani are teaming up for a pair of dinners showcasing fall flavors at their respective restaurants Chakra and Terre à Terre this October. All the produce will be sourced from local New Jersey farms including Bracco Farms, Terhune Orchards and Shibumi Farm. The tasting held at Terre à Terre will feature teas from Tavalon Tea.

 
On Wednesday, October 22, 2014 the chefs will collaborate on a five-course dinner paired with Tavalon Teas at Terre à Terre. The tea pairing by Chris Cason, co-owner and tea sommelier for Tavalon, features a selection of teas from around the world, served hot, iced and cold-brewed. (Terre à Terre is BYO.) Villani kicks off the menu with Cured Duck Pastrami with Shibumi Farm mushrooms, while Ciszak will serve Arctic Char with peas and carrots. Villani’s Black Berkshire Pork Belly Terrine with lavender cabbage, kaffir lime and apple and Elysian Fields Farm Lamb Chops with pumpkin and wheatberries follow. Ciszak concludes the dinner with his signature dessert, Peanut Dacquoise with milk chocolate and sea salt. Dinner will cost $79 including tea pairing (tax & gratuity additional), BYO.

Amuse
jasmine green tea (China) mixed with peppermint (Germany)
 
Cured Duck Pastrami
parsnip, Shibumi Farm mushrooms
Earl Grey (Sri Lanka) blended with Lapsang Souchong (China)
 
Arctic Char
carrots and peas
Chun Mee green tea (China) with dried lemongrass (Thailand)
 
Black Berkshire Pork Belly Terrine
lavender cabbage, kaffir lime, apple
Pai Mutan white tea (China) with peppermint (Germany) and Korean plum (S. Korea)
 
Elysian Fields Farm Lamb Chops
pumpkin, wheatberries
Royal Golden Yunnan black tea (China)
 
Peanut Dacquoise
milk chocolate, sea salt
chamomile (Egypt), lemongrass (Thailand), peppermint (Germany), Rooibos (S. Africa), and vanilla beans (Madagascar)

sponsored

Terre a Terre 312 Hackensack St., Carlstadt, 201-507-0500 Website

On Monday, October 6, 2014 the chefs will prepare a five-course menu paired with wines at Ciszak’s Chakra . The menu features Villani’s Viking Village Scallops from Barnegat Light with cauliflower puree and lardon and 48 Hour Root Beer Sous Vide Short Ribs with sweet potato and Brussels sprouts along with Ciszak’s Lavender-Honey Glazed Duck with duck fat potatoes and fennel and Pear Tart and Mousse with foie gras ice cream. Dinner will cost $89 including wines (tax & gratuity additional).

Amuse
 
Sautéed Carolina Trout
slow roasted and pickled beets, horseradish and mustard
Albarino, Bodega Castro Martin 2012
 
Viking Village Scallops
cauliflower puree, lardon
Chablis, Christian Moreau 2012
 
Lavender-Honey Glazed Duck
duck fat potatoes, fennel
Grenache, Beckmen Estate 2010
 
48 Hour Root Beer Sous Vide Short Ribs
sweet potato, Brussels sprouts
Cabernet Franc, Macari Vineyards 2013
 
Pear Tart and Mousse
foie gras ice cream
Vidal Icewine, Equifera NV

Chakra 144 W. State Rte 4, Paramus, 201-556-1530 Website

(All events are subject to change. Boozy Burbs is not responsible for incorrect event information. Please contact organizers directly to confirm and RSVP).