AlwaysPartying: Summit Wine and Food Festival

Arthur Bovino — July 28, 2009

Uproot’s Fluke Crudo with Blueberry, Radish, Peach and Vanilla Lime Salt

AlwaysHungryNY.com took the PATH to Summit, NJ last Friday evening for the opening reception of the Summit Wine & Food Festival (view site), hosted at The Grand Summit Hotel. Besides wine-tastings and dinner, the three-day festival was slated to include wine panel discussions and cooking demonstrations by Franklin Becker, David Burke and the Food Network’s Ingrid Hoffman, among others. Josh Ozersky of The Feedbag was also scheduled to host a “Sultans of Steak” demonstration featuring: Josh DeChellis, John Schenk, Anthony Goncalves, Craig Koketsu and Jayson Margulies, but his star-turn at the event was headlining his first Feedbag Burger Summit.

Our favorite dish of the evening was the Fluke Crudo with Blueberry, Radish, Peach and Vanilla Lime Salt by Uproot (view site), scheduled to open soon in Warren, NJ. Among wines present from over 25 wineries we found Badger Mountain’s Organic Riesling and a 2007 Montgomery Place Napa Valley red wine from Mouton Noir to be particularly enjoyable. Pictures of the opening night food follow.

 

One if by Land Two If By Sea (restaurant page)

Duck Torchon with Apricots, Prunes, Pistachios, Housemade Mustard, and Red Onion Jam on Brioche

 

3030 Ocean (view site)

Sashimi of Florida Wahoo, Summer Bean Salad and Citrus Vinaigrette

 

Cuba Libre (view site)

Ensalada OLT: Octopus Bacon, Micro Greens and Heirloom Tomato Salad with Lemon Vinaigrette

 

The Grand Summit Hotel (view site)

Spicy Shrimp with Chipotle Peppers, Cilantro and Garlic Lemon Butter

 

Daryl (view site)

Charlotte of Maine Crab Salad wrapped with Zucchini accompanied by Tomato Gazpacho

 

Alma de Cuba (view site)

Big Eye Tuna and Watermelon Ceviche

 

Cucharamama (view site)

Cuban-style Polenta with Shrimp in Tomato-Chocolate Sauce with Achiote and Garlic

 

Strip House (restaurant page)

Prime New York Strip with Black Truffle Cream of Spinach

 

Chanterelle (restaurant page)

Ginger-Pickled Salmon with Seaweed and Wasabi

 

Restaurant Latour (view site)

Confit of Mangalitsa Pig w/Summer Truffles and Heirloom Beets

 

Miel Patisserie (view site)

Champagne-Peach Mousse Basil Bavarian Ginger Genoise with Toasted Almonds

 

from left: Black Pepper-Plum Ganache covered in Milk Chocolate; Bay Leaf Caramel; Blueberry Ganache covered in Dark Chocolate