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cakebread 002
Recently I had the pleasure of hosting a luncheon with a small group of people from the trade with Dennis Cakebread as our special guest. We tasted through the lineup of the new release vintage of Cakebread wines including: Sauvignon Blanc, Chardonnay Napa, Chardonnay Reserve Carneros, Merlot, Cabernet, and Pinot Noir. All the wines showed incredibly well as they were paired with the Chef’s creation of food. A few details that Dennis brought to our attention were: They started making Cabernet in 1974, and in 1973 Cakebread was the most active winery in Napa Valley. They do all night harvesting...
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Coming from a large Italian family, I learned about hearty red wines at an early age.  My grandfather used to make it in his basement and my father had it with dinner on most nights.  He allowed us to taste from his glass once we became teenagers.  Sometimes my grandfather’s wine was smooth and rich with flavor but a lot of times it could have doubled as turpentine (of course my father drank it anyway).  This developed my taste buds for full bodied reds and ultimately,  California Cabernets. Terri Baldwin, Wine Director/Sommelier here at The Bernards Inn, recommended ...
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On Tuesday, September 29th,  we had the honor and pleasure to have George Eberhardt join us for lunch. Mr. Eberhardt is quite a character,  joking and kidding staff members from the time he walked in the door. George enjoyed one of his favorites, lobster bisque, as well as lobster pot pie and coffee ice cream. We all had a wonderful time and George promised to return next year for another lunch. One more thing I forgot to mention, George was celebrating his 105th birthday. Happy Birthday, George.
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soup
I love the seeing the leaves change and feeling the temperature drop slightly.  It is fall, the season of crisp days and cool nights.  The smell of warm mulled apple cider with fragrant cinnamon, clove and allspice is unparallel in my mind. It is also my favorite season to create food in.  After a summer of beautiful New Jersey tomatoes, corn & peaches, there is nothing I look forward to more then getting different kinds of apples, squashes, and cabbages to use for our menu.  Butternut squash soup is a staple of the fall season in most restaurants.  Roasted squash ...
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Read what The Star Ledger wrote about our garden and The Willow School.
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