In Jersey City, a chef, beverage director, and fromager came together to create Third and Vine, where guests can enjoy wine, cheese, and small plates.
Chef Lynn Wheller braises pork belly stuffs hot cheese sandwiches with house smoked duck, and crafts a plate full of house pickled, seasonal vegetable. Meanwhile, fromager Jamie Mayne creates a daily-changing cheese board that includes selections from more than 30 cheeses. Finally, beverage director Brian Rothbart curates a frequently-changing wine and beverage list from a variety of international and domestic wines.
In the past, selections have included Cabernet Moravia from the Czech Republic, Chardonnay LV from California, and Prosecco from Italy. Along with wines, there are beers from various states in the US and creative cocktails made with such ingredients as chocolate mole bitters, brandied cherry juice, and herb infused moonshine.
Here's a recipe for a tasty holiday breakfast treat!
-2 cups eggnog
-1/4 cup sugar
-1/2 teaspoon vanilla or rum extract
-20 to 26 slices of English muffin bread
-Confectioners' sugar (optional)
In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup.
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