NYC MARINES TO HOST 2009 MESS NIGHT BENEFIT DINNER

New York, N.Y. – On Tuesday, June 30, 2009, the New York City Marine Corp Council will host the second annual NYC Marines “Mess Night.” The event takes place from 6:00 pm to 11:00 pm, at the New York Athletic Club, 180 Central Park South, 9th Floor and raises funds for the Marine Corps Law Enforcement Foundation and the National Foundation for Facial Reconstruction.

A rousing Marine Corps tradition, dating from the 1500s, that few civilians ever experience, “Mess Nights” encompass a cocktail hour and opulent feast, and a range of $1 and up fines for violating guidelines of the Mess, which all guests are informed of at the onset (gum-chewing, swearing and discussions of politics, shop, money or religion among them). All fines are cheerfully donated to the featured charities.

New York City boasts one of the nation’s largest populations of active-duty, former and friends of the Marines. The NYC Marines is a New York non-profit organization and the first of its kind dedicated to synergizing and coordinating the numerous Marine Corps interests in the New York City area.

NYC Marine Corps Council President Jeffrey S. Carusone (Lt. Col, USMC, Ret.), explained that in keeping with the mission of the NYC Marines, among this year’s civilian honorees is New York City Police Officer Susan Porcello, who personally cared for, and when he passed, personally paid for a proper military burial of Gaspar Musso, a Marine and WWII veteran, who Officer Porcello met, when she responded to a 911 ambulance call to Musso’s residence in July 2008. (read about Officer Porcello’s amazing story here:
http://www.nydailynews.com/ny_local/brooklyn/2009/03/31/2009-03-31_heart_of_gold_behind_the_badge.html )

“Mess Night ‘09” is a recreation of a mess night held Saturday, March 20, 1920, at Oddenino’s Imperial Restaurant on London’s Regent Street. That dinner featured such classic dishes as “Poule au Pot Alexandra” and the famous “Culotte du Bœuf Imperial.” The 1920 dinner was attended by Sir Winston Churchill, a veteran of the division with which he had fought in World War I and which was honored at the dinner.

“THE MEAL,” according to published Military Mess Night Manuals, “should be the finest the mess can offer.” In keeping with that Order, in addition to supporting a great cause, guests at the 2009 Mess Night are guaranteed top notch cuisine. Chef von Hassell and his team, Chef Lucas Billheimer (Parlor Steakhouse) and Chef John Shirley (New York Athletic Club) have artfully prepared a menu that is second to none.

I had the distinct honor and pleasure of being one of three journalists to attend a “test dinner,” which featured a full preview of this year’s Mess Night menu, from cocktails to dessert. This all-night affair, at the Parlor Steakhouse (NYC), was attended by approximately 40 Marines, chefs, food purveyors and friends of the NYC Marines.

As will guests at the June 30, 2009 Mess Night, we indulged in a meal which was truly fit for a Marine:

Reception
The Oysters
Served Raw with Tabasco Sauce, Lemons and Sauces
Le Hommard
Lobster Tails with an Aioli Dip
The Truffled Ham
Thinly-sliced Truffled Ham with Fresh Garden Zucchini and Dressed with
White Truffle Oil and Chervil, Black Sea Salt from Cyprus
Canapé Ivanhoe
Toast with Smoked Haddock and Herb Butter
Poule au Pot Alexandra
Crème Reine
The Cheeses
Selected by Cheese Master Cielo Peralta
Reception Drinks
Red Wine
White Wine
Scotch Bar
Ito-En Chilled Tea
Beer
Soft Drinks
Mixed Liquors
Tea Cocktails
Created and presented by Tomoko Otsuka and Iris Silvero
The Winston Churchill Tea Cocktail
The Semper Fidelis Tea Cocktail
The Eagle, Globe and Anchor Tea Cocktail

The Dinner
Parading the Beef
Amuse Bouche – Dollop of Salmon Mousse with Herbs
Poularde Rotie Cocotte a la Mascotte
Chicories Salad
Culotte de Bœuf Imperial
Nouilles a L’Italienne
Asperges Milanaise

The Cheese Course
Gruyere Grand Cru Surchoix Cato Corner Hooligan (washed rind) Jasper Hill Bayley Hazen Blue (similar to Stilton) Walnuts to accompany
Apricots Bourdaloue
Marine Corps Cake

From the Wild Fire Island Oysters – plump and sweet – to the Salmon Mousse – as light as a cloud – to the main course of Culotte de Bœuf Imperial – tenderloin of beef, accompanied by one of the most indulgent, creamy, sweet-caramelized-onion sauces I have ever tasted – everything was delectable. However, Chef von Hassell, a perfectionist in every way, vowed to improve on this already impressive menu. Guests at the 2009 Mess Night will be in for a most memorable dining experience.

Tickets to the 2009 New York City Marine Council Mess Night, scheduled for June 30, 2009, are available to the public. Pricing is as follows:
$175 per person -Cocktail Hour Only
$450 per person ($4,000 table of 10)-Cocktails and Dinner
$750 per person ($7,000 table of ten) Semper Fidelis Donor Tickets, Cocktails and Dinner
$10,000 Corporate Sponsorship listing in program and a table of ten
**Active duty military sponsorships also accepted, and many people sponsor tickets and tables for recently returned veterans, including injured vets**
ATTIRE: BLACK TIE

Tickets may be purchased online at http://www.nycmcc.org/ .
Contact NYC Marine Council President Jeff Carusone (action@nycmcc.org), for additional ticket information.

This event is made possible by the generous donations of:
Strassburger Meats http://www.strassburgermeats.com/
Solera Restaurant and Tapas Bar http://www.solerany.com/
ITO EN http://www.itoen.com/
Italian Trade Commission

See the full article on the event at www.TheAlternativePress.com

Boulevard Five72...Gourmet New American Cuisine at neighborhood pub prices.

Below is a synopsis of my review. Visit my column, Stern Eats, at
http://thealternativepress.com/column.asp?COL=se&ID=15 , for the full review...

I have found a new spot, which I am certainly going to be working into my regular rotation. Boulevard Five72 in Kenilworth, New Jersey is home to Chef/Owner Scott Snyder, where he artfully turns out gourmet New American Cuisine, at prices that rival my local neighborhood pub. Boulevard Five72 is fine dining, in a relaxed, elegant atmosphere, where you can expect to be wowed by the food and the service.

After placing our appetizer and dinner orders, we were pleasantly surprised by an unexpected dish accompanied by the words, “Compliments of the Chef.” Before us was an espresso-sized serving of warm butternut squash soup with hazelnut oil. This surprise course was creamy and delicious with mild spicy notes of cinnamon.

THE APPETIZERS
The star among the appetizers was the Seared Day Boat Scallops ($12), served over a bed of Green Lentils, with Apple Smoked Bacon and a Celery Puree. One word: heavenly. The three large scallops were absolutely perfect in every way. They had the perfect sear, and they were amazingly sweet and fresh. To round off this dish even more, the scallops paired perfectly with the lentils, spiked with pieces of the deliciously salty and smoky bacon – perfect, perfect, perfect.

THE ENTREES
Making a solid performance was the Grilled Organic Salmon ($23) over a Basmati Rice and Lentil Pilaf, with Spinach and a Coconut Curry Broth. The salmon, with textbook grill lines, was cooked to desired doneness and was light, fluffy and tender. Making this even more special was the incredible flavor of the coconut broth, which was beautifully infused into the rice/lentil pilaf. Raising the bar was the homemade pasta. Two plates sampled were the Fresh Cavatelli ($18) with Pulled Braised Short Ribs, Portabella and Asparagus, and the Fettuccine ($18) with Gulf Shrimp. The pasta on both dishes had the unmistakably wonderful texture that only homemade pasta can have – light and fresh. Each pasta dish’s accompanying protein and sauce was equally as good. The pulled braised ribs were tender and moist, and the Gulf Shrimp with their light creamy sauce was an amazing combination.

THE DESSERTS
Taking my highest praises, was the Chocolate Carmel Tart ($8) with a light sprinkle of sea salt. This dessert was nothing less than heavenly. The tart was light and buttery, and the salt absolutely enhanced the wonderful flavor and interplay of the classic combination of chocolate and caramel.

THE DRINKS
Boulevard Five72 offers a very comprehensive wine selection, ranging from champagnes, whites to reds and everything in between. They are available by the glass ($8-$12) or by the bottle. Their fully stocked bar can also mix up your favorite cocktail ($5) or pour your favorite beer ($5).

THE SERVICE
The place was packed to the gills, but service was never compromised. I am always impressed when a waiter does not have to write a thing down.

THE PLATING
One word: Gourmet.

I was glad to have dined in a group, which afforded me the opportunity to sample a cross-section of the menu, from seafood and fish, to pasta and beef, to chicken and duck. I have to say that Boulevard Five72 is a breath of fresh air in the Union County dining scene. The atmosphere is elegant and comfortable. The service is very good. The menu offers a diverse range of meat, seafood and pasta dishes. The food is excellent and all indications are present that everything is homemade and fresh. Every dish was perfectly cooked, well-seasoned, beautiful and delicious. The prices, dare I say, are lower than they could be. Dinner for five, including drinks, was just $232.

I could go on and on about Boulevard Five72, but let me summarize by saying that it is one of the best meals I have had in a long time. I am going to rate Boulevard Five72 as Excellent, a first for Stern Eats. Boulevard Five72 should definitely be on the top of your list of places to eat.

It is time for me to move onward, in my search for the perfect meal. Check back soon and join me again, as Stern Eats.

Boulevard Five72 is located at 572 Boulevard, Kenilworth, New Jersey. You can reach them at (908) 709-1200, or visit them on the internet and view their ever changing menu at http://www.boulevardfive72.com/ .

Boulevard Five72...

...standby for details.

Welcome

I love great food. I have no professional culinary training, and I have never held a paying job in a kitchen. I have, however, lived, traveled and more importantly eaten around the globe, from Japan, Taiwan and China, to Egypt, Italy and France, to nearly every region of the United States, including Alaska and Hawaii.

Since my childhood, I have spent the majority of my free time cooking, eating or thinking about either or both. I owe my love of cooking, and moreover the joy of sharing my culinary creations with friends and family, to my father. Mom raised me and all of my sisters and brothers, preparing the daily breakfasts, lunchboxes and Monday through Friday dinners. But it was my father, who would make the kitchen his home on weekends. He’d uncork a bottle of wine and unwind, while artfully constructing a feast fit for royalty. Of course, that desire to be like dad, that all sons have, put me right by my father’s side, watching, learning and eventually joining in the preparation of family meals. That was the beginning.

Many years later, all of my friends and family know me as the "food guy". Wherever I go, I wind up in the kitchen, or outside in front of the grill, even at parties thrown for me. The food just calls to me. I gravitate to it. To all of my family and friends, I am their resource for recommendations on where and what to eat. I have received countless phone calls from those I know, who ask me, "I just got home from the supermarket, I bought a beautiful _____. How should I cook it?"

My life is a never-ending pursuit for the perfect meal. I am excited for you to join me on my quest. In each of my columns, I plan to highlight for you my good experiences and not dwell on the bad. As we begin this journey through New Jersey’s dining world, I am setting out to share with you those restaurants and other "food things" that I feel are worthy of our appetites. Welcome, my name is Arthur J. Stern. I am all about food. Please join me, as Stern Eats.

Visit my column, Stern Eats, at http://www.thealternativepress.com/columnist.asp?auth=stern