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Second Chance NJ Benefit Dinner
Presented By Jersey Shore Restaurant Week LLC
Wednesday, June 23rd at 6:30pm EST
Online sale ends: 06/21/21 at 6:00pm EST
Spring Lake Manor
415 Highway 71
Spring Lake, NJ 07762
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Description
Second Chance NJ is a non-profit organization created to train and place previously incarcerated people in the hospitality industry. Menu Reception – Passed Hors d’Ouevres – Joe Leone’s Italian Specialties Wine Pairing: Roderer Estate Brut and Roderer Estate Brut Rose. Both: Wine Advocate rated 93 Points, Wine Spectator: 93 Points Roderer Brut “…Has a fresh, open nose with pure fruit expression: crushed apples, pears and lemon peel mingle with touches of stone, flowers and toast. The medium-bodied palate offers a lovely dichotomy of toasty fruits with uplifted citrusy, minerally accents with a finely beaded mousse, and it finishes long and ultra fresh. Roderer Brut Rose “Pale salmon-pink in color, it has a lively nose of red berries, crushed stone, musk melon, floral hints and citrus peel and a bright and fresh palate with loads of perfumed red berries and energetic mousse, finishing long and uplifted” 1st Course Lotus Lettuce Wraps - Quinoa & veggie salad, romaine leaves with Thai spiced larb chicken, soy, lemongrass and ginger – Marilyn Schlossbach – Langosta Lounge Wine Pairing: 2020 Rapaura Springs Sauvignon Blanc, Marlboorough, New Zealand Wine Spectator: 91 Points. “Vibrant and intense, showing notes of lemongrass and makrut lime leaf up front, with a juicy core of passion fruit and lime flavors. The intensity gains momentum on the long finish” 2nd Course Slow Roasted Rigatoni Bolognese. Joe Leone’s Italian Specialties Wine Pairing: 2015 Castello d'Albola Chianti Classico Reserva. James Suckling: 93 Points. "Plenty of bark, tea leaves, nutmeg, redcurrants and dried red plums. Medium to full body, lots of juicy yet crunchy fruit, bright acidity and a chewy, medium-long finish." 3rd Course Tuna Tartare - Avocado, Spicy Soy-Yuzu Sauce, Fried Wonton – Terry Eleftheriou – Shipwreck Grill Wine Pairing: 2019 Peter Zemmer Pinot Grigio. Alto Adige DOC, Italy. “Sleek and well-knit, this lithe white layers its stony overtone with flavors of Gala apple and pink grapefruit granita, with a touch of almond skin and a spiced finish” Wine Spectator: 88 Points 4th Course Braised short rib with Jersey corn purée & pickled tomato salad – Chris Brandl – Brandl Restaurant Wine Pairing: 2018 Roserock Pinot Noir. Willamette Valley, Oregon. Wine Advocate: 93 Points. "Medium ruby, the 2018 Pinot Noir opens to delicate but layered, spicy raspberries and rhubarb with uplifted citrus and floral notes. Medium-bodied, the palate offers a ripe, seamlessly fresh frame with layered, spicy fruits and a long, uplifted finish. 5th Course - Flourless Chocolate Cake with Fresh Raspberry Coulis Wine Pairing: 2016 Chateau Rieussec Sauternes Carmes de Rieussec. “The 2016 Carmes de Rieussec is absolutely gorgeous. Hints of passionfruit, pineapple and mint all run through this gracious Sauternes. Medium in body, open-knit and accessible, the 2016 is easy to drink and enjoy right now. The 2016 Carmes is an absolutely delicious second wine from Rieussec that emphasizes freshness and immediacy.” Vinous: 92 Points Music by Mike Deez. |
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6:30pm to 9:30pm
General Admission: $89.00
21+
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