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JUNE 2009 SIGNATURE SINGLES: THURSDAY, JUNE 18TH On Thursday, June 18th the Inn proudly presents our second Signature Style Singles Social. The first social on April 23rd sold out quickly and was a great success. We had more people that wanted to attend than we had space for.
Father’s Day is Sunday, June 21st. For all that he’s done for you, do something nice for Dad and celebrate his special day here at the Inn. We’ve got some great things in store for everyone to enjoy. To start the day, the dining room will be serving a delicious breakfast buffet from 7:00am to 12:00pm. The buffet is priced at $30.00 for adults, $15.00 for children age 5 to 12 and no charge for children under age 5.
GETTING THE MOST FROM A WINE TASTING OR WINE DINNER
Have you ever been invited to a wine tasting or wine dinner and weren’t sure how to get the most out of the experience? In the current issue of New Jersey Countryside magazine, our Wine Director and Sommelier Terri Baldwin shares her advice on the subject with tips on how to avoid getting overwhelmed in the process.
· Bring
a small notebook and pen to take notes. You don't necessarily have to write down
details about every wine, but jot down notes about wines that interest you in
any way. People seem to have a tendency to forget what they liked, even though
they think they’ll remember. It can become confusing when mingling, tasting,
and talking. · Arrive
early to avoid missing out on wines that may quickly become out of stock. · You
should arrive with a clean palate (not already having consumed any alcohol, or
any type of strong food such as garlic, onions, peppers, etc.). This may
disguise the flavor profiles of the wines you’re about to taste. · Carry
as little as possible. It can become a juggling act if you’re carrying too many
items. · Don't
wear white or light-colored clothing in the event of spills. You also will have
a good chance of getting splashed when dumping your wine in buckets. · Don't
wear perfume or cologne. This prevents the olfactory senses from being able to
do their job properly. You want to be able to smell the wine without
interference from other odors. · Smell
the glass you’re given to make sure it’s clean; meaning free of odors,
detergents, etc. · Keep the
one glass and you can always do a rinse with water or rinse with a small amount
of the wine you’re about to taste. · It's a
good idea to spit, allowing you to taste many more wines. If you follow your
notes from the beginning, you can revisit some wines that you liked towards the
end of the event and then sip them without spitting. Despite what you may think,
if you spit you’ll be taken more seriously, and questions will be encouraged. · Don't
hesitate to ask any questions; this is a good way to increase your knowledge. · Drink
plenty of water to keep hydrated. · Cleanse
your palate often with bread. (This is one of the best palate cleansers.) · Be
courteous of others; you’re not the only one tasting wine. Let others get to
the tables to share in the experience. · Bring
a credit card in the event you’re able to purchase any of the wines you’ve
enjoyed.
WINE DINNER
For a seated wine dinner Terri offers these suggestions: · Smell the glasses at your place setting to make sure they’re clean; meaning free of odors, detergents, etc. · Don't wear perfume or cologne. This prevents the olfactory senses from being able to do their job properly. You want to be able to smell the wine without interference from other odors. · Pace yourself in the beginning so that you’ll be able to enjoy all of the wines poured throughout the dinner. · Bring a pen to take a few notes on the menu, if you like. · Try to compare wines side-by-side allowing you to notice even subtle differences. · Blind tasting the wines can be a lot of fun, and this will also let your palate judge what wines you prefer without being influenced by price, package, etc. · Drink plenty of water to stay hydrated. · Cleanse your palate often with bread. · Ask questions of the host or presenter. · Eat food slowly to enjoy the experience. · Try different wines with the food to see what may pair the best. Wines do enhance the food, and food will enhance the wine. · Wines will constantly change and evolve over the course of the evening, therefore, it’s advisable to sip and re-visit the wines during the dinner. This will allow you to really notice how wines change with oxygen. · Make new acquaintances and/or new friends. · Relax and have fun as you create a lasting memory of the evening!
PRIX FIXE SUNDAY Looking for a great dining experience at a great price? The Inn is proud to present our Sunday prix fixe dinner menu. You'll enjoy a special three-course menu created by Executive Chef Corey Heyer plus a half bottle of red or white wine per person presented by Wine Director Terri Baldwin. The prix-fixe menu is only $45.00 per person. Tax, gratuity and other beverages are additional. You can make your Sunday dinner reservation by calling us at (908) 766-0002.
THE MAGIC OF MASSAGEEnrich your soul and enliven your senses with a relaxing and rejuvenating massage during your next stay at the Inn. We offer a wide range of in-room services including massages for individuals and couples, moms-to-be, brides, wedding parties, and corporate guests, 30-, 60- and 90-minute sessions, Swedish and traditional Thai therapies, and our exclusive Bernards Inn Essential Indulgence Signature Massage available separately or in a great overnight package. For information on rates and availability please give us a call at (908) 766-0002. BERNARDS INN NAMED NEW JERSEY’S TOP RESTAURANT The Bernards Inn has been named the state’s top restaurant of 2008 by the Star-Ledger. Describing the Inn as a “Garden State dining legend,” “awesome,” and with “service that makes you feel as if you’re the only patron in the place,” reviewer Cody Kendall distinguished the Inn as her favor ite of 2008 after awarding the top rating of four stars to the Inn last fall. A twenty year veteran of the Star-Ledger, Kendall’s criteria for top restaurants include: food quality, atmosphere, value, service, cleanliness and more.
FOUR STAR REVIEW! On November 8th, the Inn was honored with a four star rating from food critic Cody Kendall of The Star-Ledger. Cody began the review by saying: “All the standards are high here, from the solicitous service that doesn't skip a beat to the live piano music, which provides an appropriate nightly soundtrack for the top-caliber restaurant.” Cody went on to say: “The way we were treated on our visit to the inn made us feel as if we were the only patrons in the room. A glance around assured me that was not so, as the other well-spaced tables were filled, but we wanted for nothing during our evening at the inn. On another occasion, I dined at a table in the bar area near the pianist, and received the same type of attention, even though we ordered only a few items and some drinks.” Click here for the full review.
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ROMANTIC GETAWAYsEnliven the winter, rekindle your fire and sneak |
CATERINGWish you could cook like Chef Corey? our elegant catering options.
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