What’s Cooking on Terre à Terre’s New Summer Menu: Artisan Cheeses Take Center Stage

Carlstadt, NJ (PRWEB) July 08, 2014

With the transition to summer and the season of amazing abundance, Terre à Terre, Carlstadt’s vibrant farm-to-table eatery and artisan market, is changing its menu for summer and featuring a number of new dishes that blend summer’s bounty with local artisan cheeses, grains and beans. This season’s menu includes all types of goat, sheep and cow’s milk cheeses, including feta, fromage blanc, cheddar, mozzarella, and chevre. The new menu goes into effect on Wednesday, July 16.

“When we started to design our summer menu, we really wanted to pair delicious local produce with the wonderful flavors of artisanal cheeses. We set out to feature a different artisan cheese producer for each dish and we ended up with a wonderful group of award-winning cheeses,” said Chef Owner Todd Villani. “We really think the thoughtful pairing of ingredients; all local and many organic - is what our guests have come to expect from us.”

Summer Menu
With a menu completely designed around the seasons, Villani finds new ways of serving summer favorites such as Jersey tomatoes, a veritable summertime staple, served with corn, chickpeas and summer squash fritters and topped with cucumber yogurt as an appetizer or basil pasta from Brooklyn-based Sfoglini Pasta served with house-made meatballs, garbanzo beans, chard and melted mozzarella. Creative preparations of fish include North Atlantic Mahi Mahi served with wok vegetables, spiced jasmine rice, and General Tso’s spicy sauce, which is a highlight on the new menu.

Impressive meat executions like Nicolosi Black Berkshire pork tenderloin with toasted barley, grated lavender cabbage, and maple bacon marmalade are also served. The crispy artichokes are still a menu favorite, but with the change in season, will now be served with Nicolosi’s chorizo, Flint Hill Farm chevre, and smoked jalapeño aioli.

The new menu wouldn’t be complete without new salad selections celebrating summer greens. The Terre à Terre signature salad is prepared with beets, mixed greens, and smoked paprika toasted almonds topped with peppercorn fromage blanc cheese.

Desserts are prepared on the premises with accents on house-made classics like Crème Brulee and bread pudding. In keeping with its commitment to serve “local,” the restaurant also attains its bread from a local artisan bakery. The summer menu can be viewed on the website at http://terreaterre.biz/dinner-menu/.

Producers
Terre à Terre will continue to work with its existing farm partners while featuring new artisan products and meat and produce from the following farms:    

• Cayuga Pure Organics is an Upstate-NY-based producer of heirloom beans, grains and flour.
• Goffle Road Poultry Farm is a Bergen-County based family owned poultry farm that has been operated by the Silvestri family for three generations. Goffle Road raises free-range, hormone-free poultry. The summer menu will feature a Duck Duo dish served with roasted breast and leg and thigh confit.
• Bobolink Dairy and Bakeyard: Cheesemakers and bakers Jonathan and Nina White are making 100% grass-fed raw milk cheeses. The Whites are staunch supporters of sustainable, grass-based agriculture. Their cows are milked based on their natural lactation cycle and aren’t fed animal by-products or hormones like many conventional dairies. Their cave-ripened cheddar is featured on this season’s menu.
• Flint Hill Farm is a 28-acre preserved farm in Lehigh County, PA. A not-for-profit “teaching farm,” Flint Hill produces wonderful goat and cow milk artisan cheeses, yogurt and fresh cream butter.
• Yellow Springs Farm is a Native Plant Nursery and Artisanal Goat Cheese Dairy located in Chester Springs, Pennsylvania. The farm and nursery consists of an historic farmhouse, dairy barn, a springhouse with pond on 8 acres of land. Originally a dairy farm 150 years ago, Yellow Springs’ cheeses are made using age-old processes borrowed from both French and Italian traditions with their own original interpretation using farm-raised herbs, nuts and honey.

About Terre à Terre
A New York Times rated restaurant, Terre à Terre is translated as down to earth. Chef Villani brings many years of restaurant experience working for some of Manhattan’s top restaurants, including Marcus Samuelsson’s renowned Aquavit restaurant and at his subsidiary interest, World Yacht, combining simple fresh foods with a creative blend of exotic flavors and ingredients – his signature approach to preparing foods with an international flair.

With nearly 50 seats, a private dining area and outdoor garden, the Chef’s Table, which offers a multi-course gourmand tasting menu, Terre à Terre provides dining from Wednesday through Saturday 5:30 to 10:00 and on Sunday for brunch 11:00 a.m. to 2:30 p.m. On Wednesday nights through July and August, Chef will prepare a 3-course prix fixed featuring just 3 ingredients for $39 per person. In addition to private parties, the restaurant also does off-premises catering.

Terre à Terre is located at 312 Hackensack Street. For more information, or to learn more about the farmers and artisans supplying Terre à Terre, visit http://terreaterre.biz/ The restaurant takes reservations online for up to 5 people at http://terreaterre.biz/reservations-2/ and by phone at 201.507.0500.

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