Summer’s Not Over Yet!

Menu September 15th & 16th, 2017

1st Course

Haricot Verts, Cucumber, Blue Claw Crab Salad, Lime

2nd Course

Seared Bronzino, Tagliatelle of Zucchini, 

Piccolo Vinaigrette

3rd Course

Strazzopeti, Wild Mushrooms, Ricotta, Poached Egg

4th Course

TOCA Coffee & Red Wine Braised Beef Short Ribs, Sweet Potato Puree, Roasted Root Vegetables

5th Course

Chocolate Pistachio Cake, Pistachio Crema,

Coffee Gelato

Coffee or Tea

$75.00 per person for the menu. Tax and Tip not included.

$110.00 per person for menu & wines. Tax and Tip not included.

Culinary Boot Camp. Are you ready to get cooking? I have a lot to tell you!

Culinary Boot Camp

Time to Get Cooking!

Week 1

Knife skillsLearn the different sized dice, roll cuts, various classic vegetable cuts. Explanation, demonstration and application of the various cuts.

Stocks, Broths & JuicesLearn the basic stock ratios. Techniques of flavorful vegetable broths will be demonstrated. Learn how to infuse herbs and spices. Matching vegetable and fruit juices with food.

SoupsChowders or vegetable puree’ soups will be covered. Bean, consomme’, vegan or vegetarian will be experienced.

Vinaigrettes & DressingsFrom Vinegar to Citrus based will be demonstrated then taught. Learn how to make your favorite dressing creamy, vegan or vegetarian. Experience how to emulsify (mix) properly.

SaladsLearn and experience the many ways to construct a salad. Marinated, fermented or raw there are many different textures that will be enjoyed.

Delicate Herbs Discussion and hands on experience in identifying, tasting, processing and usage of the culinary herbs.

Wines Pour, Swirl, Sniff, Sip, Swish, Swallow and Taste wines.

Www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

Culinary Boot Camp

Time to get Cooking!

Week 2

PastaLearn how to mix, roll and make fresh pasta. Dumplings, gnocchi, cavatelli and ravioli’s will be demonstrated then taught.

Discussion and demonstration of sauces for specific pasta shapes.

SaucesBecome informed of the 5 Mother Sauces. Learn how to make and use them in many different applications.

BraisingLearn the universal techniques in braising meats, poultry, fish and vegetables. Identify the proper vegetables to use in cooking with specific meats, poultry, fish and vegetables.

SpicesTaste and discuss different culinary spices. Learn how to make your own custom spice mix, bbq rub or flavored salts to give the finishing touch to a dish that will wow everyones taste buds.

Robust HerbsDiscussion and hands on experience in identifying, tasting, processing and usage of the culinary herbs.

Wines-Pour, Swirl, Smell, Sip, Swish, Swallow and Taste wines.

www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

Culinary Boot Camp

Time to get Cooking!

Week 3

Brining &Curing Using spices, water and salt to give fish, poultry and meat flavor and juiciness. No more chalky, dry turkey breast, fish or tofu for you and your guests.

Grilling Learn how to grill fish, meat, poultry and vegetables. Understand the importance of properly cutting, seasoning and cooking your products to grill consistent perfection.

Poaching A deep poach in a flavorful broth or EVO. Then you’ll learn how to perform a shallow poach. Learn how to make a sauce with the poaching liquid. Endless possibilities of delicious foods with the poaching method.

Roasting Whether it’s a whole chicken, pork loin, crown roast of lamb, a whole fish, vegetables or a prime rib you will have the knowledge to roast beautifully. By learning proper seasoning, racking, roasting and resting times for your products you will be rewarded at meal time.

Vegetable CookeryWhat would we do with out vegetables? Thanks to vegetables we have everything else. I will show you how to beautifully cook the plant kingdom to be the star or supporter.

www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

Culinary Boot Camp

Time to get Cooking!

Week 4

Breads

We will cover both yeast and powder raised products including foccacia, buttermilk biscuits and flat breads.

Cakes

This is a very important subject. A tender, moist cake with a silky filling wrapped with a mouth melting icing is an imperative life skill in my opinion.

Cookies

Learn several style of cookies. The creaming method will be the featured technique. Learn the techniques of drop, rolled out and logged cookie dough.

Chocolates

Chocolate is a food of it’s own. We will lecture and make ganache based confections. Truffles, formed bon-bons and nut clusters will be demonstrated then made.

www.cheflopinto.com

or

Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern

This program will start on Saturday October 7, 2017 12:00 -4 pm at 21 Lafayette Avenue Suffern, NY 10901. The program will continue every Saturday at 12:00 pm for 4 weeks. The dates are October 7th, 14th ,21st and the 28th.

Each class will be $80.00 per person, tax is not included. This includes the recipes and your work to take home with you. 

There will be light food & refreshments to enjoy.

Please bring

an apron.

Chef Lo Pinto’s Table

Menu for September 8th & 9th, 2017

1st Course

Salad of Blue Claw Crab, Cucumber, Tomato,

Basil, Citrus Vinaigrette.

Prosecco, Pasqua, DOC, Italy N/V

2nd Course

Citrus Steamed Bronzino,

Confetti of Summer Vegetables, Fines Herbs.

Falanghina, DOC, Oravera,Terresacre, Italy,2015

3rd Course

Toasted Fregola Pasta, Red Wine Braised Duck,

Sweet Corn and Leeks.

Lecorgne, Andrea, Formilli, Fendi, IGT, Umbria, Italy 2011

4th Course

TOCA Coffee Braised Beef Short Ribs,

Sweet Potato Puree, Root Vegetables.

Valpolicella, Ripasso,Classico Superiore, Bussola, Italy

5th Course

Napoleon of Pistachio and Summer Berries,

Mint, Chocolate, Syrah Syrup.

Moscato D’ Asti, Franco Amaroso, DOCG, Italy

Please call 845-746-7852 to make a reservation.

Menu for Chef Lo Pinto’s Table September 5-6, 2017

Menu for September 5-6, 2017

1st.Course

Blue Claw Crab, Cucumber, Corn, Basil, Arugula

Lime and Tomato

2nd Course

Espresso & Montepulciano Braised Beef Short Ribs, Sweet Potato Puree, Root Vegetables

3rd Course

Napoleon of Pistachio and Chocolate

3 Courses, 2 Wines. All inclusive-$75.00

7:00 starting time.

Please call (845) 746-7852 to make your reservation.

A Culinary Journey. This is a calling to all cooks who are working towards becoming a Chef! I have put together a program to reinforce and enhance your cooking foundation. Become a knowledgable, organized cook that produces quality food consistently. Make the choice to embrace food and wine. Send me your resume and join my kitchen team!

A Culinary Journey

Week 1:

                  • Shown all facets of operation. Assist assigned station.

Week 2:

                  • Preparation of daily menu.
                  • Execution of dressings and vinaigrettes.

Week 3:

                  • Preparation of daily menu.
                  • Execution of marinades, spice and herbal rubs.

Week 4:

                  • Preparation of daily menu.
                  • Education in fabrication of fish

Week 5:

                  • Preparation of daily menu.
                  • Education of stocks and broths.

Week 6:

                  • Preparation of daily menu.
                  • Education in sauces

Week 7:

                  • Pastry Production
                  • Preparation of daily menu.
                  • Education in fabrication of meat.

Week 8:

                  • Preparation of daily menu.
                  • Education in quick breads.
                  • Education in lacto fermented foods.

Week 9:

                  • Preparation of daily menu.
                  • Execution of Garde Manger menu items.

Week 10:

                  • Preparation of daily menu.
                  • Execution of meat menu items.

Week 11:

                  • Preparation of daily menu.
                  • Execution of fish menu items.

Week 12:

                  • Preparation of daily menu.
                  • Execution of hot appetizer menu items.

Week 13:

                  • Preparation of daily menu.
                  • Work as Bus and Bread server in dining room.

Week 14:

                  • Preparation of daily menu.
                  • Confectionary production
                  • Ganache
                  • Molding

Week 15:

                  • Preparation of daily menu.
                  • Confectionary production
                  • Ordering of all products
                  • Produce
                  • Dried goods

Week 16:

                  • Preparation of daily menu.
                  • Reinforce weeks 4 and 7.

Week 17:

                  • Preparation of daily menu.
                  • Reinforce week 11 and 12.

Week 18:

                  • Preparation of daily menu.
                  • Prepare a mystery basket meal for staff and owners to celebrate the completion of the program.

Help Wanted- Line Chefs

Spring Onions.

Attention to the U.S. working community. I am seeking help in the Tavern 5 Kitchen.

I’m currently seeking Culinarians with a passion for cooking seasonal, delicious food. You need to have some experience, reliable transportation and a Social Security Card.

Our menu is based on time of season. We do our own butchering, filleting, pastry work,  pizza dough and so much more.

If you want to strengthen your culinary knowledge then send me your resume. Check out the kitchen. It’s well layed out.

April 12, 2017 Menu and Wines.

Join us to celebrate the arrival of Spring

Spring into Spring

1st Course

Asparagus, Smoked Trout, Radish, Watercress

Gruner Veltliner, Stadt Krems, Austria, 2015

2nd Course

Grilled Octopus, White Beans, Melted Tomato, Fennel

Chardonnay, Librandi, IGT, Calabria, Italy,2015

3rd Course

Spring Vegetable Ragot, Barley Risotto

Pinot Noir, American Thread, Monterey, CA., 2014

4th Course

Loin of Lamb, Roasted Garlic Chick Peas,

Feta & Mint Pesto

Korum, Argiolais, IGT, Sardinia, Italy, 2012

 

5th Course

Warm Berry Stew, Vanilla Bean Ice Cream, Sable Cookie

Apianae, Moscato, Molise, Italy, 2012