For our members and their guests, the Garden State Bailliage proudly announce the following upcoming events for 2010.

For our Spring event on March 21, we will be returning to Jonas Gold’s 55 Main St. Restaurant in Flemington, New Jersey. Our last event there was extremely well received and many of our members requested that we return. Born and raised just blocks from the restaurant in Flemington, Jonas Gold, Chaine professional chef rotisseur, graduated from the Culinary Institute of America in 1991. Working alongside of some of the top chefs in the industry, he trained in some of the area’s finest restaurants. In June of 2007, Jonas began transforming an ice cream parlor into his dream. After three months of renovating, Jonas opened the doors to 55 Main. With his constantly changing menu and his cutting edge specials, Jonas continues to receive rave reviews from the press, including 3 ½ stars from the Star Ledger.

Chef Gold has created a fabulous tasting menu for us. Please bring your own wine and join us for this special dinner. The wines should be highly rated, such as Parker 90 +. A sparkling beverage will be provided for the reception. Let’s see who brings the wines that pair the best. That should be fun. Our BYOB events are usually fantastic because everyone wants to show off their own favorite wines. I look forward to seeing you all there. There is a parking lot in the rear of the restaurant and the entrance is from Main street.

THERE IS LIMITED AVAILABILITY! YOUR RESERVATION IS ONLY CONFIRMED WITH THE RECEIPT OF YOUR CHECK! This will be a very popular event and you will want to secure your place early. There has been some confusion as to the guest policy. All members may bring one (1) guest (spouses and significant others) at member rate, all other guests are at guest rates.

Sincerely,

Robin J. Jacobs, Bailli

Reception

Plated Hors d‘Oeuvre Sampler at Table

1st Course

Mini Yellow Fin Tuna “Taco” (raw)
Wasabi honey vinaigrette/ garlic clover sprouts/ mango salsa/toasted sesame tuile

2nd Course

Grilled Lobster Sausage
Warm Creamed Onion and Yukon Gold Potato Salad/American Paddle Fish caviar/ fennel hollandaise

3rd Course

Baby Field Greens Salad
Horseradish Cranberry Vinaigrette/Maytag Blue Cheese/Jonah Gold Apples/Toasted Pumpkin Seeds/Dried Cranberries

4th Course

Coconut Braised Black Angus Beef Short Rib
Caramelized carrot puree/macadamia nut brittle/tater tots

5th Course

Dessert Sampler