Confrerie de la Chaine Des Rotisseurs 

Garden State Bailliage

An Evening at Ryland Inn's Bistro

March 25, 2003

 By Ernest Jaeger, Charge de Presse de Mid-Atlantic Honoraire

            Chef Rotisseur Craig Shelton has received every possible accolade for the classic and new French cuisine he presents at his Ryland Inn in Whitehouse, New Jersey. The current Zagat’s proclaims the Ryland Inn the “Best Restaurant in New Jersey.”

            We have been the very happy guests of Shelton on a number of occasions.  On an early spring evening in March, Shelton welcomed us again to his Bistro at the Ryland Inn, his latest innovation at the historic inn that once served as a coaching stop.   Shelton created the bistro to offer diners another and more casual dining menu at the restaurant.  The evening focused on the presentation of Shelton’s class bistro fare, done in impeccable Ryland Inn style.  Keeping in line with the casual approach of the evening, we were free to choose our own wines from the award-winning Ryland Inn wine cellar.

            We took seats at tables draped with starched white linen in the restaurant’s Buchan Room, the ambiance making us feel as though we had driving across the Loire Valley to be there, rather than Central Jersey.   Each course represented the very best of classic Bistro cuisine, starting with an onion soup, with a mantle of melted Gruyere.  One spoonful told us that we were definitely in France!

            Moules Marinere, with a lovely broth of white wine, butter, and shallots, and herbs were plump and delicious.  Mops of bread allowed us to sop up every drop of the luscious broth.  An endive salad of wonderfully sweet roasted beets was presented with Roquefort and spicy pecans. The evening’s climax came with a beautiful cassoulet a la Toulousaine, decadent and rich with duck, lamb, and garlic sausage.  We all appreciated authentic taste.

            We had a choice of two classic bistro desserts, each presented with a contemporary twist.   Apple tarte tatin was escorted by mascarpone ice cream; and a flourless chocolate cake was topped with dulce de leche ice cream.   Each bite brought smiles of satisfaction to diners at every table.

            Bailli Linda Woo brought out Shelton and his kitchen brigade for very well deserved applause.   Guests received them enthusiastically.  Shelton had once again provided the members of the Bailliage an evening of outstanding food and fellowship.

Menu

The Bistro at the Ryland Inn

Tuesday, March 25, 2003

Soupe a l’Oignons Gratinee

Moules Marinere

Salad of Roasted Beets with Endive, Roquefort and

Spicy Pecans

Cassoulet a la Toulousaine

Apple Tarte Tatin with Mascarpone Ice Cream

Or

Flourless Chocolate Cake with Dulce De Leche

            Ice Cream