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Nov 21st, 2019
7:00pm to 10:00pm

Join us for Volume 4 of our Mountain Creek Dinner Series: Battle Cocktail. Volume 4 takes on a whole new experience with a seasonal menu (see below) crafted by Mountain Creek's Chef Josh Bernstein providing bold flavors and delectable dishes. Pair that with our Mixologist "Battle Cocktail" for a unique experience. Mixologists Alexis Morgan, Steve Fette and Mountain Creek's own Jeff Williams will be crafting cocktails with your dinner to determine who will be locking in a specialty cocktail on Winter 2020 Menu.

Date: Thursday, November 21st

Time: 7:00pm - 10:00pm

Price: $65 + tax & gratuity

Reservations

 

Learn About our Chef & Mixologists:

Chef Joshua Bernstein:

Joshua Bernstein’s time leading the Mountain Creek F&B team reflects his 20+ years of experience in the restaurant and dining industry. He graduated first in his class from the prestigious Culinary Institute of America (CIA) in 1999 and honed his craft at restaurants up and down the East Coast, including Nantucket’s Jared Coffin House and New Jersey’s Rosemary and Sage. He also spent time in the demanding world of corporate dining, serving over 2,000 diners daily at Condé Nast, Deutsche Bank, Johnson & Johnson, Merrill Lynch, and Time, Inc., where he cooked for celebrities, dignitaries and heads of industry. As his following grew, he launched Behind the Cuisine, offering interactive dinner parties and cooking classes across the region and opened his first restaurant, 9North, in his hometown of Wayne, NJ – earning praise from The New York Times and many other reviewers. Prior to Mountain Creek, Joshua was the executive chef at Spuntino Wine Bar & Italian Tapas where he built a reputation for healthy food that is booth experimental and deeply  comforting at the same time -- combining technique, tradition and culinary innovations from Italy while incorporating the very best local ingredients. Some of his most recent accolades includes presenting at the world-renowned James Beard House in New York City and a victory on the Food Network’s cooking competition show “Cooks vs. Cons.”  In his time with Mountain Creek, Joshua has used his broad knowledge both from his time in the kitchen and his time in operations to help bring about new concepts to Mountain Creek’s portfolio of restaurants along with a huge growth in the banquet and wedding business at the resort, all while keeping a keen eye on excellence in culinary practices.

Alexis Morgan -

Alexis Morgan, who you’ll hear friends and guests call Lexy, can usually be found slinging drinks for service bar plus her bar guests at Spuntino Wine Bar & Italian Tapas in Clifton, NJ. Known by everyone there for her infectious laugh and warm welcome, she’s been writing their cocktail menu and leading their bartenders for the past five years. She also splits her time and manages at Spuntino as well. Lexy has participated in numerous bartending competitions including Iron Shaker of NJ, and for Skopos Hospitality Group. She frequently guest bartends at local spots like Silk City Distillers and has trained NYC bartenders at Bombay Bread Bar. Lexy loves to work with fresh and seasonal ingredients to design unique and exciting, yet still approachable and delicious new drinks. She has some very exciting news she is almost ready to reveal, so stay tuned for all that comes next for this Cocktail Queen.

Steve Fette -

With over a decade’s worth of bar experience Steve Fette, SP has personified what it means to be a well-rounded member of the hospitality industry. From his humble beginnings as a bottle-flipping flair TGI Friday’s bartender, to revolutionizing country club cocktails at Fiddler’s Elbow Country Club, and to his role as head bartender and bar manager of Verve in Somerville, NJ. For the past two years, Steve still uses his shakers but now as the Craft Spirit Manager for Allied Beverage of New Jersey. He has trained bartenders and implemented cocktail menus in over 100 restaurants. Amongst his accolades, Steve is the 2016 winner of NJ’s Iron Shaker Mixologist competition, and a back-to-back regional finalist for the Woodford Reserve Manhattan Experience. In addition, Steve is a certified ‘Spirit Professional’ with the USBG and currently serves as the President of the USBG-Central NJ chapter. He has also spent over 8 years with Ultimate Beverage Challenge as a back-of-house associate, and has achieved the status of “B.A.R. Ready” from the Beverage Alcohol Resources Group. He is an NJ native and is excited to share his “spiritual libations” with Mountain Creek.

Jeff Williams - Mountain Creek's Resident Mixologist

Jeff Williams began his career in the hospitality industry about 15 years ago, working for Perona Farms in Sparta, NJ. It was from that point forward, that Jeff knew he was in pursuit of a career that was aligned with his passion. Just 2 short years into his time with Perona Farms, Jeff was promoted to maitre d, overseeing the front of house team that executed weddings. From there, Jeff gained experience in a variety of locations throughout Northern NJ, including Ramsey Golf & Country Club and Lake Mohawk Golf Course where he served as restaurant manager. Overseeing the restaurant side of the business allowed Jeff to begin concepting cocktails, and perfecting his craft behind the bar. He has enjoyed doing more of the same at Mountain Creek over the past 2 years.

 

MENU 

Chopped Liver
Everything Crostini, Pickled Shallots, Sage
“What am I…”
St. George Gin, St. Germaine, Lemon Juice, Champagne

Kabocha Squash Bisque
Apple-Celeriac Slaw, Marjoram Cream
“Bonita Applebum”
St. George Green Chili Vodka. St. George Apple Brandy, Lemon Juice, Papaya Purée

Roasted Fig
Serano Ham, Goat Cheese, Marcona Almonds, Sherry Vinaigrette
“Balaclava Spritz”
Noble Oak Bourbon, Lillet Rouge, Rosemary, Fresh Citrus,

Sea Scallop
Carrot Puree, Fennel- Orange Salad, Parsley Oil
“Jalisco Sunset”
Tres Agave Reposado, Ruby Red Grapefruit, Aperol, Hibiscus

Berkshire Pork Cheek
Asiago Polenta, Sprout leaves
“Smoke Show”
St. George NOLA Coffee Liquor, Bulliet Bourbon, Ancho Reyes Chili Liquor,
Saffron Simple Syrup, Charred Chili Pepper

Sunchoke Donut
Butterscotch Pots de Crème, Vanilla Bavarian Cream,
Roasted Pumpkin Gelato
“Gaffney’s Numerical Assessment of Radness (G.N.A.R.)”
Skrewball Peanut Butter Whiskey, NOLA Coffee Liqueur, Almond Milk, Cinnamon, Nutmeg