Italian Farm-To-Table Experience at Spuntino in Clifton on July 29th


Spuntino Wine Bar & Italian Tapas is hosting an Italian Farm-To-Table Experience in Clifton on Tuesday, July 29 beginning at 6:00 p.m., with dinner beginning at 7:00 p.m. Guests can experience a night with farmers and purveyors of locally grown ingredients prepared by Chef Josh Bernstein, paired with wines selected by General Manager Brian McAllister. The event includes cocktails, hors d’oeuvres and a six-course dinner that highlights Spuntino’s chef-driven, made-from-scratch menu, emphasizing fresh, locally sourced, seasonal ingredients. (See event menu below)

All net proceeds from the event, along with money raised from a silent auction, will benefit Table-to-Table, a community based food rescue program that collects prepared and perishable food that would otherwise be wasted and delivers it to organizations that serve the hungry in Bergen, Essex, Hudson and Passaic counties.

Tickets are $80 per person and can be purchased in advance by calling (973) 661-2435 or by visiting the restaurant and speaking to a manager.


Italian Farm-To-Table Experience on Tuesday, July 29, 2014 from 6:00pm at Spuntino Wine Bar, Clifton, NJ

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

Event Menu

· CRUDO – Jersey coast fluke crudo, grapefruit and fennel pollen. Paired with a Pighin Sauvignon Blanc from Friuli, Italy.

· ANTIPASTI – Charred baby vegetables and Lynnhaven goat cheese in a wild herb vinaigrette. Paired with a Marques De Caceres Deusa Nai Albarino from Riax Baixas, Spain.

· PRIMI – Grilled sweet corn risotto, local striper, red chili and chive oil. Paired with Jermann Chardonnay from Friuli, Italy.

· SECONDI – Mixed grill of lamb chop, leg of lamb, spicy lamb sausage, balsamic barbecue, grilled polenta and charred watermelon. Paired with a Clos Pegase Merlot from Napa Valley, California.

· FORMAGI – Crème de bleu, gotogetagoat and ancient shepherd cheeses from Valley Shepherd Creamery. Paired with a Masi ‘Campofiorin’ Valpolicella Ripasso from Veneto, Italy.

· DOLCE – Lavendar ricotta semi freddo with local blueberry colis and lemon-pistachio biscotti. Paired with a Michele Chiarlo Nivole Moscato Di Asti from Piedmont, Italy.


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