Sunday, May 26, 2013 1:00 PM
Memorial Day Weekend: Stage Left Turns 21
Sunday, May 26, we are going to have a cookout on the sidewalk. Of course it will be a cookout Stage Left style. The Stage Left Burger will be prominently featured as well as fantastic specialty meats from our regular butcher. Of course we'll have Spanish Jamon Iberico (which is served on sidewalks all over Spain) with great sherry. Have you had our own Specialty Wild Boar Chili Dogs? Not to be missed! As well, we'll offer our entire steak menu and whatever cool fish is freshest and best that week. We'll have plenty of summer wines and great beers. I'll be drinking Riesling!
We're going to have a very, very big Beautiful Birthday Cake, by our new very talented baker. Come help us blow out the candles at 5:30 PM and share some complimentary cake and a champagne cocktail. Grab some great food and drink. Listen to music on the sidewalk (indoors if it rains) and share some stories and some laughs. Cigars welcome outside and downwind! I'll post the menu shortly. Everything is a la carte and the cake and champagne at 5:30 PM are complimentary. We would love to see you.
Reserve a table: Reservations@stageleft.com or 732-828-4444 Seating from 1PM - 7PM
Call 732-828-4444. Price varies by selections.
Sunday, June 09, 2013 2:30 PM
An Afternoon of Brandy and Bitters, Pisco Porton, Fernet Branca and Carpano Antica Formula Vermouth
Cocktail Competitions are a big deal in our industry and great mixologists compete all the time. But here is a novel idea. On Sunday, June 9, we will host the first-ever Pro/Am Cocktail Competition. If you fancy yourself a great amateur mixologist, here is your chance to pit your cocktail recipe against professional bartenders.
You don't need to compete in order to attend the first-ever bartender Pro-Am! Spectators (and imbibers) welcome! Somebody has to drink the fruits of our labor!
Here's how it will work:
If you are a professional working bartender and you want to compete, please email your recipe to Cocktails@CatherineLombardi.com no later than June 4. Please specify your job in the industry and give us contact information. You must be able to attend Sunday afternoon June 9th to mix your drink in person! We will fill you in on the rest. There is no cost to participate. Two Pro finalists will be chosen.
If you are not a working bartender but would like to try your hand at this, the first step is to make a reservation to attend the cocktail hour and dinner. See details below. Send your recipe to Cocktails@CatherineLombardi.com by June 4. Please specify that you are not a professional bartender but an enthusiastic home-mixologist.
We will sort through the hundreds of submissions we will (no doubt) receive and, before the event, choose two from the amateur camp to go up against the pros for final judging in the cocktail hour at 4 PM.
At 4 PM we invite the public and the bartenders to a cocktail hour featuring all four finalist recipes, which will compete for "People's Choice" and "Judges' Choice" awards. Then we'll tally up the votes while we all enjoy a pasta dinner in the dining room.
If your cocktail takes either honor, you will receive cool prizes from Fernet and Porton and dinner-for-two in either of our two restaurants.
Everybody who attends will get cool swag and take-aways from Porton and Fernet and we'll have a great time and a great meal.
The cost for the cocktail hour and dinner is $50 per person plus tax and service. Reserve a spot for cocktails and dinner by emailing Reservations@stageleft.com.
- Recipes must be received at Cocktails@CatherineLombardi.com by June 4th at 5 PM. Please make your subject line "Recipe."
- If not a working bartender, you must attend the dinner to have your recipe considered.
- Your recipe must be measured in ounces, drops and dashes.
- Your cocktail must contain BOTH a brandy and a bitter
- All ingredients must be commonly available at a great bar or easily made by any great bar. You are responsible to bring any syrups, shrubs, foams or other specialty ingredients in enough quantity for the competition and to serve for the cocktail hour if your drink is chosen. We will re-reimburse costs. Needs pre-approval.
- You must use at least one of these ingredients (obviously we would love to see as many as you like):
- Pisco Porton (which is a white brandy from Peru)
- Fernet Branca, (bitter)
- Branca Menta (bitter)
- Carpano Antica Formula Vermouth (bitter)
For the amateurs:
We'll make your recipes and test them here. I will be happy to help edit by offering coaching on recipe writing and presentation for any submissions. Our staff will prepare the cocktails on June 9th. You must be attending the dinner to enter. Submissions and reservations: Cocktails@CatherineLombardi.com
For the pros:
You know how this works. You submit the recipes in advance and you'll be making the drinks for the competition. You are also going to join in the fun, join the cocktail hour and have some dinner on the house. We're forced to limit the number of bartenders invited to compete on the day of, so get your submissions in early. Submissions: Cocktails@CatherineLombardi.com
For the discriminating drinkers:
Without you, none of this is possible. You are what this is all about. Come to the cocktail hour. Help us decide the winner and then enjoy a great pasta dinner at Catherine Lombardi with fellow cocktail enthusiasts at Catherine Lombardi. Reservations: JAlexhall@stageleft.com
We love Pisco Porton, Fernet Branca and Carpano! Thanks for making this possible.
Call 732-828-4444. $50.00
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And don't forget--there are more great events scheduled at our other restaurant, Catherine Lombardi.