Terre à Terre Kicks off Supper Club June 17 with Swine & Wine Dinner

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Themed dinner series, guest cookbook authors and chefs, tours to local farms some of the “perks” for Supper Club members

Terre à Terre kicks off its Supper Club on June 17 with a Swine & Wine dinner, which features a five-course menu paired with wines from NJ-based Unionville Vineyards. Each course features the star ingredient of the evening – pork!

The menu features Sfoglini Pasta, a Brooklyn-based producer of small batch, freshly made pastas from the finest organic semolina flour produced in America. The featured producer for the evening is Nicolosi Pork. The company works with small family farms pigs which are slow raised, with no steroids or growth hormones, and free to roam outdoors, the way nature intended. Berkshire Black pork is fed an all-vegetarian diet, and raised under a strict code of responsible and humane husbandry by select small family farms. More on Nicolosi at https://www.nicolosifoods.com/

Each guest will receive take-home food samplers from the featured producers.

The cost of dinner with wine is $89 p/p (not including tax and gratuity).    

Wednesday, June 17 at 7:00 p.m.

Terre à Terre, 312 Hackensack Street, Carlstadt, 201.507.0500, http://www.terreaterre.biz
Centrally located in Northern New Jersey, minutes from MetLife Stadium

To Reserve
If you plan to attend the dinner, you should call the restaurant in advance to reserve your seat or register online. To register online for the Swine & Wine dinner, sign up here (https://events.r20.constantcontact.com/register/eventReg?oeidk=a07eb1vngafd22d8688&oseq&c&ch)

About the Supper Club
Terre à Terre is leveraging its unique position as a community hub for local, seasonal foods to host dinners and other food-featured special events. Beyond evenings of gastronomical delights and meaningful connections with other foodies, there are even more Supper Club perks. Members will have access to an ever-evolving array of handpicked special offers, special tours and trips to our farm partners, guest chefs and speakers, and special ingredients and foods from around the region not generally available to the public because of limited quantities or specialization.

For a full Supper Club event schedule and to get added to the Supper Club membership list, email info(at)terreaterre(dot)biz.

~ Amuse ~
Pork Rilette Crostini
Wine: Pinot Grigio

~ First ~
Soup Chorizio and White Bean
Wine: Fields of Fire Rose

~ Second ~
Sfoglini Pasta Pork Fennel Sausage
Wine: Pinot Noir Reserve

~ Third ~
Smoked Pork Loin
Wine: Cam Jam

~ Fourth ~
Braised Crispy Pork Belly
Wine: The Big O

~ Fifth ~
Applewood-smoked Bacon and Maple Bread Pudding
Wine: Dessert Wine Cocktail

About Terre à Terre
In creating Terre à Terre, 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.

Highly rated by the New York Times, NJ Monthly and the Star Ledger, the restaurant was named as the first Meadowlands area restaurant to have received certification as a 2 Star Certified Green Restaurant® from the Green Restaurant Association (GRA), a national nonprofit organization that helps restaurants become more environmentally sustainable.

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 serves a prix fixe lunch Wed-Friday from
12-2:30 and dinner Wednesday through Saturday 5:30 – 10:00 p.m. Brunch is served on Sundays from 11:00 a.m. – 2:30 p.m. 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://www.terreaterre.biz. The restaurant takes reservations online at http://terreaterre.biz/reservations-2/ and by phone at 201.507.0500.

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Lisa Meyer
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