Sixteenth Annual Tomato Extravaganza!

Wednesday, August 9, 2017 7PM  120- per person (excluding tax and tip) Complete your Foodie Bucket List! Join us for our Sixteenth Annual Tomato Extravaganza! Heirloom tomatoes grown by Chef James Laird will be featured in all five courses (even dessert) but the fun doesn’t stop there… tomato themed hors d’oeuvre, tomato martinis and wine pairings… Read more »

Paterson Privateer – A Daiquiri Recipe

  As featured during our Whiskey Night with Silk City Distillers! Paterson Privateer   Glass:  Rocks Ingredients: 2 oz                       Silk City NJ White Rum 1/8 oz                   Simple Syrup 1/4 oz                   Fresh Lime Juice Lime Wedge for Garnish   Combine the Rum, simple, and lime juice in a shaking tin over ice. Shake well. Strain over… Read more »

Tomato Watermelon Gazpacho Recipe

  Tomato Watermelon Gazpacho serves 4 2 cups diced watermelon 2 cups ripe heirloom tomatoes, roughly chopped 1 tsp. salt 2 tbsp. aged sherry vinegar 1/4 cup dried white bread (baquette preferred) 3 turns of fresh ground black pepper method puree everything in a blender until smooth strain, serve chilled

House Tonic Syrup Recipe

We have a blast making new tonic syrups to match the seasons. House made tonic syrup is a great way to add a personal touch to a simple cocktail. Try the following base recipe at home and then try to riff on it with seasonal ingredients:  Serenade House Tonic ¼             lb. Cinchona Bark Cut ½… Read more »

Winemaker Takeover – Laura Ronca, Drusian

  Thursday, June 22, 2017 5-8 PM  No reservations required; enjoy an evening of bubbles and conversation with Laura Ronca representing Drusian Prosecco!  Wait a moment… Prosecco tasting at Restaurant Serenade? Like most of the other wines we love to serve, this is sparkling wine from ORGANIC vineyards produced by the fourth generation to own… Read more »

Seared Tuna with Celery Root Salad

SEARED TUNA WITH CELERY ROOT SALAD (Serves 4) 1 LB. Sushi quality tuna 2 TBS chopped fresh thyme leaves 2 TBS. extra virgin olive oil 1 tsp sel gris (large grain sea salt) 1. Combine thyme, oil and salt. Rub on tuna. 2. Heat sauté pan until very hot. 3. Remove tuna from marinade. Shake… Read more »

Winemaker Takeover – Nick Maloney, Father John Winery Sonoma

  Tuesday, July 11 2017 5:30-8:30PM Taste some of the best Chardonnay and Pinot Noir from Sonoma. Nick Maloney will be relaxing with us all evening pouring flights and glasses of Father John! Very under-the-radar, Father John is a boutique Pinot Noir producer from the Russian River Valley. Nick splits his time between the Cote… Read more »

Negroni Week Recipes 6/17

Cask-Ade   Glass: Rocks Ingredients: 2             oz. Barrel Aged Negroni Orange Twist   Method: Place a hand cut rock in a rocks glass. Add pre-batched Negroni Torch Orange Twist until edges are black for Garnish   For the Batch: Combine 3L Gin, 2L Carpano Antica, 2L Aperol in a 9L Barrel. Rest for at… Read more »

Farm to Table Luncheon – METC

  The Museum of Early Trades & Crafts 9 Main Street, Madison, NJ 07940 Contact: Erin O’Donnell, Communications Coordinator 973-377-2982 ext. 16 FOR IMMEDIATE RELEASE METC PRESENTS FARM TO TABLE FUNDRAISER AT RESTAURANT SERENADE Madison, NJ – On Saturday, June 17 at 12:30 pm, the Museum of Early Trades & Crafts (METC) will host… Read more »

Whishful Thinking Cocktail Recipe

Whishful Thinking   Glass:  Rocks 1 ½        oz. Bulleit Rye Whiskey 2             Slices of Lemon 1              splash Prince Pastis de Marseille 1              barspoon of simple syrup Mint Leaves for Garnish   Rinse the rocks glass with Pastis. Muddle lemons in a shaking tin…. Read more »