NY/NJ AACT Chocolate and Wine Tasting

Join the NY/NJ AACT for a fine tasting experience of the Mediterranean region Redwoods Restaurant in beautiful Chester, NJ. Redwoods’ Executive Chef, Sean Henry, will share his culinary expertise serving an exquisite multi-course Mediterranean dinner. The meal will also feature assortment of desserts prepared by Nicole Sammon, pastry chef. Palm Bay Imports wine expert, Doug Santoro and Jim Stephen of Fedway Associates will present several samples of fine Mediterranean region wines that have been specially selected to complement each course. Throughout the evening, a variety of chocolates will be available tasting and complementing the wines and food, and incorporated into elegant dessert ensemble. Tad Van Leer, owner and chocolatier of Emanuel (formerly Van Leer Chocolatiers) will guide you through a pairing experience that your taste buds will just love. Don’t miss this event!

DATE: Thursday, April 8, 2010

TIME: 5 pm: Registration and Networking
           6 pm: Dinner/Tasting experience begins!

LOCATION: Redwoods Grill & Bar
                    459 Main St (Rt. 24 West),
                    Chester, NJ   908-879-7909

RESERVATION DEADLINE: Noon, Wednesday, February 17th, 2010.
For reservations, e-mail  Simkie.Kar@cadbury.com directly. Please email your name, company name, and phone number. If making reservations for more than one person, give the names and companies of all people attending. Payment will be collected that evening; checks and cash only, no credit/debit cards.

Anyone with special dietary needs should provide this information when you register.
        NY/NJ AACT Members: $70
        Non-members of NY/NJ AACT: $80

A NOTE FROM THE CHAIR ABOUT PAYMENT: The NY/NJ AACT annual chocolate and wine dinner is a much loved event that is usually a sell out! Once you are registered for the event, you have made a commitment that you will pay. If you get sick, are called out of town, or otherwise cannot make it, we must bill you. Either you pay, or our scholarship students pay; if we lose money, our scholarship fund loses money! I hope you understand, and we look forward to seeing you on February 25!

For more information, including the menu and directions, please see the attached newsletter.  As always, please feel free to forward this information to anyone who might be interested in attending the event.

Hope to see you there!