Home > Chef Spotlight > Orange and Olive Caterers and Chef’s Table

Chef Sam Fertik

Chef Sam Fertik

I recently had the pleasure of being invited to dine at Orange and Olive Caterers and Chef’s Table.

Orange and Olive Caterers Beets

Beets

Besides its luxe catering services, which have been available since 2011, Orange and Olive’s owners, Chef Sam Fertik and Aaron Nemani, are now offering a 10-course tasting menu reflecting the season and fresh ingredients. The tasting menu is served Wednesday through Saturday with two seatings on Fridays and Saturdays (there are plans to do two seatings on Wednesdays and Thursdays also).

While there’s a retail space in the front of the space that can be used as a reception area for up to 60 guests, the back’s where it’s at. Chef Fertik and his father built a giant communal table that can accommodate up to 12 guests and this table overlooks the open kitchen where the staff turns ingredients into works of art.

Lobster

Lobster

On the evening I visited, Chef Fertik, a Culinary Institute of America-graduate, crafted these ten creative dishes:

Beet: Candy Stripe

Local Fluke: Ginger, Yuzu

Ravioli: Sweet Potato, Sage, Brown Butter

Artichoke: Parmigiano, Truffle, Shallot

Butter-Poached Maine Lobster: Lemon Gelée, Brown Butter Sabayon

Red Snapper: Cauliflower, Brussels Sprouts, Bacon, Black Garlic

Hudson Valley Duck: Butternut Squash, Heirloom Carrot, Confit

72-Hour Braised Short Rib: Gilfeather Turnip, Baby Fennel, Lemongrass, Kaffir Lime

Chocolate: Maple Pumpkin

Duck

Duck

The tasting menu includes Vivreau filtered water, coffee and tea by Filicori Zucchini, service and tax. Orange and Olive is a BYOB which provides wine aficionados and opportunity to match special bottles with Chef Fertik’s sophisticated American menu.

Ricotta Brulee

Ricotta Brulee

In addition to full-service, off-premise catering and the new chef’s table, Orange and Olive also offers fun and interactive cooking classes perfect for friendly gatherings, showers and corporate team buildings.

Chocolate Dessert

Chocolate Dessert

The chef’s table can be reserved up to 6 weeks in advance through Orange and Olive’s online ticketing system. Guests prepay for dinner and simply present their reservation receipt upon arrival. There’s a seating at 6 p.m. and one at 8:30 p.m. The base price of the t10-course dinner is $132 and supplements can be added to customize the dinner.

Orange and Olive
398 Central Avenue
Jersey City, NJ
866-247-2520

Cheers,

Veronique Deblois is a food and wine blogger based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

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