Chef Thomas Ciszak brings a taste of European spring to the next Fork & Cork dinner on May 30 at 7pm at Chakra in Paramus. Guests can reserve by calling 201-556-1530 and can join the mailing list at fork.cork@icloud.com.

White asparagus signals the start of spring in Europe where it is treated as a main ingredient not a side note. As a young cook, Thomas spent three hours a day (and often more) peeling white asparagus during its season, which runs from April to June. To celebrate the peak of the season, Thomas has created a menu showcasing this delicious white stalk, which is not nearly as known or popular in the U.S. as the green variety. The difference in appearance and flavor between white and green asparagus is due to the way they are grown – white asparagus is surrounded by earth and protected from sun exposure, which keeps it from turning green. Its prized flavor is more delicate and refined.

The Fork & Cork menu reflects how local enthusiasts in Germany, France, Holland and Belgium enjoy asparagus throughout the spring. The event is $89 per person.

Spargelzeit! White Asparagus Dinner on Thursday May 30 at 7pm
at Chakra, Paramus, NJ Website

Menu
Asparagus Crudo
lardo dehydrated apples, pink peppercorn vinaigrette
Seikyo Takehara Junmai “Mirror of Truth” Sake, Hiroshima

Orange-Scented Asparagus Soup
almond foam, smoked salmon
August Kesseler Silvaner Riesling 2009, Rheingau

Asparagus-Ham Cannelloni
sauce hollandaise
Vogelzang Viognier 2010

Asparagus Gratin
veal tenderloin, sweetbread-asparagus fricassee
Mercurey, Domaine Faiveley 1er Cru Clos du Roy 2009, Côte du Chalonnaise

Asparagus Ice Cream
compressed rhubarb, strawberry water
Brachetto d’Acqui, Ca’dei Mandorli

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