May 8, 2012
Mother’s Day Brunch
BEX Kitchen is accepting reservations for Mother’s Day Brunch. Join us Sunday, May 13th, to celebrate the wonderful women in your life. We will be open 8:30am – 4:00pm.
Make brunch even more of a treat with a special bouquet from Flowers by the River (74 Main Street, Califon, NJ) delivered to BEX Sunday morning. Please place all orders no later than Friday, May 11th by calling (908) 832-9551.
Mother’s Day Brunch Menu
Starters
Warm Donut Bites w/ homemade Jam $5
Mache, Frisse & Radish Salad with Mustard Vinaigrette $6
Fresh Fruit Cup $5
Homemade Granola, Yogurt & Berry Parfait $6
Roasted Tomato Soup $5
Eggs & Grains
Breakfast Biscuit Sandwich $8
homemade biscuit topped with ham, egg and cheddar cheese & Dijon mustard
Ratatouille with Poached Egg & Grilled Country Bread $12
Scotch Egg $11
Served with Country Toast, a selection of Cheese & Mustard
Steel Cut Irish Oatmeal with Fresh Berries & Maple Syrup $8
Main
Crepes with Fresh Strawberry Marmalade & Mascarpone Cheese $14
Wild Mushroom Tart served with Mache, Frisse & Radish Salad $14
Grilled Petit Filet Mignon served over Asparagus Risotto $22
Wild Caught Salmon with Lentils & Mustard-Herb Butter Sauce $22
Grilled Chicken Cobb Salad $14
Sides
Maple Glazed Bacon $5
Sausage Patties $5
Country Ham $5
Dessert
Lemon Buttermilk Pudding Cake with Fresh Berries $7
Strawberry Rhubarb Pie with Vanilla Ice Cream $7
Something Chocolate $8
May 1, 2012
BEX Supper Club
Join us Friday, May 11th, for a night out
at our successful Supper Club.
Each month our chef will prepare a delicious three course meal
which includes a soup or salad, an entree, a dessert,
and a coffee or a tea. Supper Club is a BYOB event.
We are happy to announce that Bourbon Street Wine & Spirits on 513 in Califon has created pairings for each of our tantalizing courses. Dinner attendees can place their orders at Bourbon Street and have their wine or spirits delivered to their table on the evening of our supper club. For information on April's pairing list please stop by Bourbon Street or call 908.832.6117.
The cost is $55 per person (pre-paid) and seating is limited. Please call 908.975.3334 for reservations.
This month's menu is as follows:
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BEX Supper Club
Friday, May 11, 2012
$55 per person, pre-paid
(does not include sales tax or gratuity)
Menu
"One cannot think well, love well, sleep well, if one has not dined well." ~ Virginia Woolf
Starter (select 1)
Strawberry, Goat Cheese & Spinach Salad with Sherry Vinaigrette
sliced strawberries, crumbled goat cheese, red onion, toasted almonds and spinach
Lemony Zucchini & Lima Bean Salad over Baby Greens with Lemon Vinaigrette
zucchini, red onion, lima beans & parmesan
Escarole & White Bean Soup
Main (select 1)
Blackened Red Snapper Soft Tacos with Rice & Beans
Sautéed Chicken Cutlets with Asparagus, Spring Onions, Parsley-Tarragon Gremolate & Roasted Potatoes
Grilled Pork Tenderloin with Cherry Chutney Compote served with Lentils & Celery Root Puree
Spinach, Pesto & Fontina Lasagna
Dessert (select 1)
Lemon Buttermilk Pudding Cakes with Fresh Berries
Mixed Berry Shortcake with Fresh Whipped Cream
Chocolate Tart with Fresh Raspberries
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The event's menu included these tantalizing Oaxacan specialties:
Adobe de pollo (chili-seasoned chicken)
Frijoles blancos guisados (stewed white beans)
Sopa de arroz (savory rice)
Quelites Quisados (seasoned wild greens)
Champurrado (mexican hot chocolate)
In Oaxaca al Gusto, Diana captures the essence of eleven geographical regions in Oaxaca and shares the secrets of the state’s “gastronomic wealth” with her readers. She devotes a section of her book to explore the three ingredients that form the backbone of Oaxacan cooking: chocolate, corn and chilies. Oaxaca al Gusto is a must read for any chef wanting to experiment with recipes coming from such a culturally and linguistically diverse region of Mexico.
Thank you to Diana for taking her time to educate us on the delicious cuisine that comes out of the Oaxacan region. It truly was a pleasure to work with you on this event.
April 19, 2012
photo by Karen Fucito/For the Daily Record
BEX Kitchen was part of the Morris County Supper Series at the Black Horse Tavern on March 25th. The dinner consisted of seven courses of locally-sourced food. Becky Geisel, the co-proprietor at BEX Kitchen, contributed a Homemade Ricotta Cheesecake.
photo by Karen Fucito/For the Daily Record
The Daily Record talked to Becky about her philosophy and inspiration:“Good food makes healthy people. When her mother was diagnosed with breast cancer in 1991, participating chef Becky Geisel became committed to a whole foods, macrobiotic approach to eating.
‘I decided to learn what food does your body. I really looked closely at the essence of food,’ the Califon-based owner of Bex Kitchen said. ‘Really, my whole experience with food came out of the experience with my mother.’
After two decades of successful catering, Geisel began creating menus that included non-soy, nongluten, vegetarian, vegan and kosher options. Her kitchen, which opened in 2006, provides simple, healthy options.
‘We use as much local and fresh as possible,’ she said. ‘For me it’s about starting from scratch, from the roots of food.’”
To read the full article click HERE.
photo by Karen Fucito/For the Daily Record
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