elements signature events

On Tuesday July 13th, our very own Chef Scott Anderson will be presenting his Interpretaive American Cuisine to foodies & wine enthusiasts alike at the James Beard House.  Steeped in tradition, the Beard house has a legacy of cultivating new talant, encouraging growth in the culinary field,  and is “dedicated to exploring the way food enriches our lives.”

We hope you an join us in NYC for this historic event, but if you can’t make it, don’t worry! elements will be featuring the James Beard Tasting Menu for the entire week, Monday July 12th – Sunday July 18th.

As fellow supporters of cuisine and the “foodie” culture, we hope to see you there.  Tickets are to be purchased directly through the James Beard Foundation. Call 212.627.2308 to reserve.

Jerry Fennelly is turning 50.  Some people celebrate this milestone by running races; sprint-triathalons, duo-a-thons, mountain bike racing.  Jerry’s done that already.

It’s time for something new.  He’s celebrating life and community by doing 50 good deeds throughout 2010.  Not just any good deeds.  Jerry wants to empower people to give back to the community.

On March 9, 5 – 8pm, Jerry joins with elements to celebrate his birthday and to give back to the Trenton Area Soup Kitchen (TASK).

You’re invited to do a good deed and join him.  Required donation $35.  Speak with Emilia Sparatta or Beth Rota to reserve 609/924-0078

Chef Scott Anderson shares recipes he developed for patrons of elements who expect a top-notch meal that is fat-free and even gluten-free. Scott will show participants how to make creamy, cholesterol free sauces, al-dente gluten-free pasta and slow-poached halibut.

7-9pm at Whole Foods Market Princeton

$25 to register contact the Whisk & Spoon Directly The whisk and Spoon learning kitchen at Whole Foods Market Princeton NJ.  Registration via phone: Nirit Yadin 609-799-2919

All profits from the class will be donated to the Princeton School Garden Cooperative.

Brought to us by our friend Pepper Downie from Blue Star Jets, we warmly welcome Paul Leary, president of Blackbird Vineyards in Napa Valley.

Paul brings an incredible opportunity to our guests to experience Blackbird’s exclusive Napa Valley Merlot and Cabernet Franc blends that draw inspiration from the finest wines from the right bank of Bordeaux.  Guests will have the opportunity to sample back to back vintages and experience the delicate and subtle nuances that bottle maturity and weather patterns imprint upon a wine every vintage.

Chef Scott Anderson will prepare his signature bites Hors D’oeuvre period followed by a 5-course tasting menu to showcase these elegant wines.

Recent press: Robb Report  – 101 Fabulous Fermentations , Best of the Best Men’s Journal – Merlot is Back

Wines showcased:

2007 Ma(i)sonry Napa Valley Marsanne/Viognier

2006 Blackbird Vineyards Illustration paired next to 2007 Blackbird Vineyards Illustration (Vintage comparison)

2006 Blackbird Vineyards Contrarian paired next to 2007 Blackbird Vineyards Contrarian (Vintage comparison)

2007 Blackbird Vineyards Arise

*Special Incentive for Blue Star Jets customers inquire directly with Pepper 609/454-4068, pdownie@bluestarjets.com

Friday October 2^nd – 6:30pm – $75 per person not including tax and gratuity, limited seating reservations required 609/924-0078 or via email to beth@elementsprinceton.com

Enjoy an evening of fine food and fine company as we are joined by Andrew Raifaisen from Flora Springs on Wednesday September 16th.  Andrew will pair his wines with elements 9-course chefs tasting menu.

Flora Springs has a 30 year history in St. Helena California that spans 3 generations. Andrew will be dining at the chef’s table with guests to speak about the wines and history of Flora Springs. The family has over 650 acres of vineyards in 8 distinct locations in the Napa Valley which gives them the unique advantage of beginning their winemaking process from the ground up – selecting the site, the varietal, the planting method, and every detail that is vital to obtaining great fruit each year.

Wines to be sampled:

“Soliloquy” Sauvignon Blanc 2008

Napa Chardonnay 2007

Estate Napa Merlot 2006

Estate Napa Cabernet 2005

Trilogy 2005

Cabernet “Wild BoarVineyard” Napa Valley 2005

Wed Sept 16 – 6:30pm – $95 per person not including tax and gratuity, reservations required due to limited availability.  609/924-0078 or via email to beth@elementsprinceton.com

Thursday September 10^th from Napa California we warmly welcome guest winemaker Matt Buoncristiani.  The Buoncristiani winery was created by four brothers (Matt, Jay, Aaron & Nate) who share a passion and dedication for handcrafting ultra premium wines.  Their motto: “quality not quantity and we craft our wines without compromise. Handcrafting these limited production wines allows for the utmost attention to detail of every gallon in each barrel.”

View Buoncristiani press: Wine Spectator, Rising Star,

Wines Presented ~

Rosato 2008

Dolcetto 2007

Syrah 2005

Cabernet Sauvignon 2005

OPC 2005* rated 95 points by Wine Enthusiast

Matt will be showcasing his wines for guests all evening.  Guests can participate in 3 different ways.  Pricing does not include tax or gratuity

1) Cocktail mingle and Presentation $49 – between 5:30-6:30 we will serve Chef Scott Anderson’s signature Hors D’oeuvres, Matt will mingle with guests and present all 5 of his wines for guests to sample and discuss.  Reservations Required (609)924-0078 or email: beth@elementsprinceton.com

2) 6 course tasting menu with wine pairing $140 – Enjoy Chef Scott Anderson’s nightly tasting menu paired with Buoncristiani wines. Matt will be pouring and discussing his wines for each course. Reservations and walk-ins welcome any time between 6:30-9pm  (food only $75)

3) Flight of all 5 wines $70 - for guests who prefer to dine a la carte

Reservations can be made via phone 609/924-0078. Questions can be directed to Beth Rota 609/924-0078 or via email: beth@elementsprinceton.com

The Garden State is finally a scheduled stop for “Outstanding in the Field”.  We are so happy to be participating with Cherry Grove farm in Lawrenceville. 

Chef Jim Denevan started outdoor organic farm dinners in 1999 near his hometown of Santa Cruz, California.  His idea was to bring diners to the very place their food is grown and dine with those who have grown it.

Chef Scott Anderson will join a long list of superbly talented chefs who have participated in previous years events.

For further details please browse the Outstanding in the Field website

Purchase Tickets

Greece is not only the cradle of classical art and culture, but of wine too.  After Greece’s entry into the European Union, great advances were made in the vineyards and the cellar. The combination of unique terroir, more than 300 indigenous grapes, along with international favorites, makes Greece an exceptional source of premium quality at excellent values.

Explore wines from the Greek Isles Friday Aug 28^th with Marko Babsek he will present 6 wines paired with Chef Scott Anderson’s nightly tasting menu.

Wines Featured:

Emery athiri mountain slopes, rhodes, greece 2007

Gai’a thalassitis, greece 2007

Mercouri antares, mourvedre blend, pelopennese, greece 2005

Mercouri Kallisto 2008

Thimiopoulos Uranos, Xynomavro, Macedonia 2006

Muscat of Rhodes from the Island of Rhodes

Wines will be paired with the nightly 6-course tasting menu and also be available by the glass for those opting to dine a la carte.

Reservations and walk-ins accepted anytime during our regular service hours of 5:30~11pm. Questions can be directed to Beth Rota 609/924-0078  or via email: beth@elementsprinceton.com

Join us Friday August 14th as we host an evening featuring the wines of Burgundy.

Over time, various regions in France developed distinct identities for their wines, using many different grape varieties and wine making practices to produce their areas best possible wines.  Burgundy is the most complex of all the French wine regions.

We will discuss the great Chardonnays and Pinot Noirs that come from some of Frances most noted villages of Burgundy.

Wines featured:

Domaine Bernard Defaix Chablis Vieilles Vignes 2007

Domaine Michel Juillot Mercurey Blanc 2005

Domaine Jean Chartron Puligny Montrachet 2006

Domaine Pascal Arnoux Chorey les Beaunes 2005

Domaine Seguin-Manuel Savigny-les-Beaunes Premier Cru Lavières 2006

These five selections will be paired with our nightly 6~course tasting menu and will also be available by the glass for those opting to engage in a la carte dining.

Reservations and walk-ins accepted anytime during our regular service hours of 5:30~11pm. Questions can be directed to Beth Rota 609/924-0078  or via email: beth@elementsprinceton.com

The Mangalitsa dinner is officially set for Monday August 10th.  We warmly welcome collaborative guest chefs Alex Talbot and Aki Kamozawa from Ideasinfood.com and Michael Clampffer from Mosefund Farm who will work with the elements team on the 9 course menu.

Please check out chef Joe’s blog for up to the minute details and photography of charcuterie and test dishes with from our Mangalitsa.

view recent press

Dinner will be $130 per person not including tax and gratuity, we will be offering a beer or wine pairing at an additional cost that evening in addition to our a la carte bar service.

The evening commences at 6:30pm Reservations Required. Questions can be directed to Beth Rota 609/924-0078 or via email: beth@elementsprinceton.com