Sunday, August 29, 2010
Liberty House Restaurant - Gourmet Cuisine, Breathtaking Views
Liberty House Restaurant, located at Liberty State Park in Jersey City, offers gourmet cuisine and breathtaking views of the Manhattan skyline.
Monday, August 16, 2010
Farm fresh salads at Stone House at Stirling Ridge
Farm fresh salads at Stone House at Stirling Ridge...
Visit Us: http://www.stonehouseatstirlingridge.com/
Friday, August 13, 2010
Great summer recipe from Stone House featured in NJ life Health & Beauty!
From: Jerry Villa, Executive Chef at Stone House Restaurant, Warren, NJ
The Dish: Steamed Baby Clams with Chorizo and Garlic Bread
CIA graduate Jerry Villa has been the force behind many of Stone House owners Frank and Jeanne Cretellas’ restaurants, including Liberty house and the Boathouse in Central Park and Lundy’s in New York City. Now in charge of the kitchens at Stone House, Villa is taking advantage of nearby farms and food purveyors by sourcing many of the restaurant’s ingredients locally.
The restaurant has even gone the extra mile by farming its own vegetables and herbs at Wagner farms, a communal farm nearby, and hopes to expand its garden into a field immediately adjacent to the Stone House to ensure customers eat only the freshest produce available.
Serves 4-6 as an appetizer
2 pounds baby clams [cockles from New Zealand or Manilas from Washington State work well]
4 oz. Chorizo
1 Tablespoon chopped shallots
2 cloves garlic, sliced
1 Tablespoon of chopped parsley
¾ cup of white wine
3 oz. plus 2 Tablespoons of butter
Salt and Pepper To Taste
Pinch of red pepper flakes
Place 2 tablespoons of butter into a skillet over medium heat. When butter is slightly melted, add chopped shallots and sliced garlic. Cook until translucent.
Add chorizo and cook for two minutes. Then add baby clams, stir, and cook for 1 minute. Pour white wine over clams, raise the heat and cover skillet. Cook for about 4 minutes. Remove cover and check to see if clams are open. If not, continue cooking at lower heat until open. Add chopped parsley, salt and pepper, and red pepper flakes. Mix well and place in a large bowl to be served family style with garlic bread.
Garlic Bread
Half loaf of crusty Bread [ country,seomilia or any Italian type]
¼ cup olive oil
1 Teaspoon chopped garlic
1 Teaspoon chopped parsley
Salt and pepper to taste
Pinch of red pepper flakes
Mix all ingredients and let sit for one hour. Slice bread into half-inch slices. Brush both sides of bread with olive oil mixture. Bake in 350 degree oven for 12 -15 minutes or until desired crispiness,or place onto a pre-heated grill and grill on each side until desired crispiness. Cut and serve with clams.
Source: http://www.njlhealthandbeauty.com/recipes/steamed-baby-clams/
Visit us: http://www.stonehouseatstirlingridge.com/
The Dish: Steamed Baby Clams with Chorizo and Garlic Bread
The restaurant has even gone the extra mile by farming its own vegetables and herbs at Wagner farms, a communal farm nearby, and hopes to expand its garden into a field immediately adjacent to the Stone House to ensure customers eat only the freshest produce available.
Serves 4-6 as an appetizer
2 pounds baby clams [cockles from New Zealand or Manilas from Washington State work well]
4 oz. Chorizo
1 Tablespoon chopped shallots
2 cloves garlic, sliced
1 Tablespoon of chopped parsley
¾ cup of white wine
3 oz. plus 2 Tablespoons of butter
Salt and Pepper To Taste
Pinch of red pepper flakes
Place 2 tablespoons of butter into a skillet over medium heat. When butter is slightly melted, add chopped shallots and sliced garlic. Cook until translucent.
Add chorizo and cook for two minutes. Then add baby clams, stir, and cook for 1 minute. Pour white wine over clams, raise the heat and cover skillet. Cook for about 4 minutes. Remove cover and check to see if clams are open. If not, continue cooking at lower heat until open. Add chopped parsley, salt and pepper, and red pepper flakes. Mix well and place in a large bowl to be served family style with garlic bread.
Garlic Bread
Half loaf of crusty Bread [ country,seomilia or any Italian type]
¼ cup olive oil
1 Teaspoon chopped garlic
1 Teaspoon chopped parsley
Salt and pepper to taste
Pinch of red pepper flakes
Mix all ingredients and let sit for one hour. Slice bread into half-inch slices. Brush both sides of bread with olive oil mixture. Bake in 350 degree oven for 12 -15 minutes or until desired crispiness,or place onto a pre-heated grill and grill on each side until desired crispiness. Cut and serve with clams.
Source: http://www.njlhealthandbeauty.com/recipes/steamed-baby-clams/
Visit us: http://www.stonehouseatstirlingridge.com/
Star Room twinkles with excitement!
Star Room at Stone House in Stirling Ridge twinkles with excitement...
By Brianne Harrison
The oppressive heat and humidity that had reigned all week thankfully abated just in time for Stone House at Stirling Ridge to inagurate it’s new Star Room Patio with a fabulous party fit for the setting. Cooling breezes kept guests comfortable as they snacked on delicious hors d’oeuvres, sipped refreshing orange fennel martinis, and toasted marshmallows for s’mores over the fire pit while swaying to the beat of a seasonally appropriate reggae band. The new space, which adjoins the Watchung Mountain-set restaurant, is absolutely gorgeous and is bound to be a hit with diners and parties spilling over from Stone House’s banqueting facility. Fairy lights in the open latticework trellis overhead cast a warm glow on those gathering on surprisingly comfortable wooden chairs drawn up around the fire pit or the glowing water table. Along the pebbled paths are sofas set in cabanas, for those who want a little more privacy. The spot is sleek and sophisticated, but still warm and cozy, like the rest of Stone House. If you find yourself in the neighborhood, stop by, and maybe grab one of those yummy martinis while you’re there.
Orange-Fennel Martini
Ingredients:
2 oz fennel-infused vodka (see below)
4 oz fresh squeezed orange juice
Splash of fresh lime juice
Orange slice
Shake ingredients with ice until cold, strain and pour into a martini glass. Garnish with 1/2 wheel of orange and serve.
To make fennel-infused vodka:
Combine 1/2 cup fennel seed with 1 liter of premium vodka in a bottle or Mason jar. Cap tightly, and store in a cool dark place overnight. When ready, remove seeds through a fine strainer or other filter, decanting vodka into another bottle or jar. Store as you would any other vodka.
Source: http://www.njlhealthandbeauty.com/
Visit Us: http://www.stonehouseatstirlingridge.com/
Party at the Stone House
By Brianne Harrison
The oppressive heat and humidity that had reigned all week thankfully abated just in time for Stone House at Stirling Ridge to inagurate it’s new Star Room Patio with a fabulous party fit for the setting. Cooling breezes kept guests comfortable as they snacked on delicious hors d’oeuvres, sipped refreshing orange fennel martinis, and toasted marshmallows for s’mores over the fire pit while swaying to the beat of a seasonally appropriate reggae band. The new space, which adjoins the Watchung Mountain-set restaurant, is absolutely gorgeous and is bound to be a hit with diners and parties spilling over from Stone House’s banqueting facility. Fairy lights in the open latticework trellis overhead cast a warm glow on those gathering on surprisingly comfortable wooden chairs drawn up around the fire pit or the glowing water table. Along the pebbled paths are sofas set in cabanas, for those who want a little more privacy. The spot is sleek and sophisticated, but still warm and cozy, like the rest of Stone House. If you find yourself in the neighborhood, stop by, and maybe grab one of those yummy martinis while you’re there.
Orange-Fennel Martini
Ingredients:
2 oz fennel-infused vodka (see below)
4 oz fresh squeezed orange juice
Splash of fresh lime juice
Orange slice
Shake ingredients with ice until cold, strain and pour into a martini glass. Garnish with 1/2 wheel of orange and serve.
To make fennel-infused vodka:
Combine 1/2 cup fennel seed with 1 liter of premium vodka in a bottle or Mason jar. Cap tightly, and store in a cool dark place overnight. When ready, remove seeds through a fine strainer or other filter, decanting vodka into another bottle or jar. Store as you would any other vodka.
Source: http://www.njlhealthandbeauty.com/
Visit Us: http://www.stonehouseatstirlingridge.com/
Thursday, August 12, 2010
Rosie Saferstein features the Star Room at Stone House on her Blog -Table Hopping with Rosie.
Stone House At Stirling Ridge, Warren, NJ
Eat, drink, and be merry at the new Star Room Patio at Stone House at Stirling Ridge, 50 Stirling Avenue, Warren. This eye-catching venue nestled in the Watchung Mountains was recently opened by Jeanne and Frank Cretella, owners of Landmark Hospitality, the parent company to Stone House at Stirling Ridge, Liberty House Restaurant, Crave Caterers, Valiant Yacht Charters, Celebrate at Snug Harbor (Staten Island), and Landmark Destination Weddings. The patio features a dramatic eighteen-foot water table with floating candles and flowers that guests may sit around while sipping drinks (try the newest summer cocktail, an orange fennel martini) and savoring executive chef Jerry Villa's menu. Additional design elements include an outdoor “wall” of mirrors and alluring, and private, little draped cabanas with dozens of silk pillows and comfortable seating. Guests can also opt to toast marshmallows in the fire pit after dinner. For reservations call 908-754-1222.
Source: http://njmonthly.com/blogs/tablehopwithRosie/2010/8/11/restaurant-news.html
Photo courtesy of Lowell Saferstein.
Source: http://njmonthly.com/blogs/tablehopwithRosie/2010/8/11/restaurant-news.html
Photo courtesy of Lowell Saferstein.
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