Save the date for Forks & Corks to benefit the Algonquin Arts Theater in Manasquan on November 18th at The Mill in Spring Lake. We are thrilled to be sponsoring the event and want to share some more information about the amazing area chefs who will be participating during this 3 hour event. You can read our first story on this which features more chefs and beveridges here. Tickets are available by calling the box office at 732-528-9211 or at algonquinarts.org.
Langosta Lounge: Self-taught chef and businesswoman Marilyn Schlossbach has enjoyed a successful 29-year career as a restaurateur. Inspired by her world travels, Marilyn’s culturally infused cuisine offers a distinct dining experience that is matched only by the eclectic atmosphere in her New Jersey restaurants – Langosta Lounge, Labrador Lounge, Pop’s Garage, and Dauphin Grille. These vacation-inspired dining locales have earned a strong following among longtime residents of the Jersey Shore as well as the myriad travelers that congregate on New Jersey’s beaches each summer. Langosta Lounge will be serving baby kale faro and roasted beet salad with Australian feta to happy Forks & Corks guests.
Woodchuck’s BBQ: Chef Steve Cassidy was raised in Point Pleasant Beach with his grandparents. As a small child he developed a great appreciation for preparing food while in the kitchen with his grandmother. Throughout high school and college, Steve worked in the restaurant industry. In over twenty years Steve has held positions from prep cook to General manager in all types of restaurants from Fast Food to Fine Dining and full service catering. Steve has worked with so many great local Chef’s over the years who have influenced his cuisine and added to his evolution as a Chef. In 2001, Chef Steve became the Executive Chef of Jenkinson’s Pavilion Restaurant where he served up award winning seafood dishes and creative blackboard specials. After pursuing other interests for a couple of years, Chef Steve is more than happy to have Woodchucks BBQ up and running strong. “It is an honor to be a Chef. I get bored very quickly, so I am constantly trying new recipes and fun presentations with food. I believe people want to be WOWED during their dining experience and I must be ready for them! I love preparing great food and my customers at Woodchucks BBQ can definitely taste the passion that goes into every dish.” Woodchuck’s will be serving their delicious Shredded Pork Sliders and Brisket Sliders that night.
Taka Restaurant: A major part of Asbury Park’s vibrant restaurant scene, Taka has been serving owner Takahiro’s Hirai’s own brand of Japanese fusion cuisine for almost 9 years. Taka, a native of Fukuoka, Japan, is the gregarious personality that attracts lovers of raw and cooked fish. He came to Los Angeles in his early 20s and worked at a succession of sushi bars around the country — one of which, in Miami, happened to be a favorite of Bill Kessler and David Martocci, partners in a catering business in Long Branch. Taken with Mr. Hirai’s cooking and his personality, they installed him as their new venture’s chef and namesake.
Brandl: When you ask Chris Brandl, chef and owner of Brandl, how long he has been in the restaurant industry, you would be surprised to learn it’s been 23 of his youthful-looking 35 years. Brandl, who virtually grew up in a restaurant, started out as a dishwasher in his early youth for the Farmingdale House, when Chef Toni Froio ruled the roost. It was there at the bright young age of 12 where he envisioned what his goals were: to own a fine dining establishment where he could provide professional service and extraordinary fare. Chef Brandl has succeeded in doing both. Brandl will be serving Forks & Corks guest their 24 Hour Sous vide Bacon with Apple & Gorgonzola
Doolan’s Shore Club in Spring Lake is known for its great steaks and fresh seafood. Stunning newly appointed ballrooms combined with excellent service and world class cuisine makes them a premier spot for Jersey Shore weddings, special occasions or corporate events. They will be serving their Sliced Filet Mignon with Bordelaise or Au Poivre Sauce over a garlic crostini.