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