The Claremont Suite

What’s in a name? A lot, if you stay with us at The Bernards Inn. You see, just as the Inn is a one-of-kind, so is each guest room.

With names like the “Claremont, Appletrees, and Overleigh,” each of our beautiful rooms has a unique character and is designed to replicate one of the grand estate homes on Bernardsville Mountain. The “Mountain Colony” was established in the late 1800s when wealthy New Yorkers discovered the area for summer recreation, and later, year-round homes.

So while The Bernards Inn property may be best known for its four star restaurant, acclaimed wine program and special events, the Inn’s accommodations capture a piece of local history that extends beyond is century-old walls.

As your Escape Artist, I will highlight the stories of two of my favorite guest rooms:

Overlooking Mine Brook Road and the Train Station, directly above the lobby, is the Claremont Room. The Claremont’s neutral color palette offers a comfortable escape. The oversized bedroom features a generous king bed with a wet bar for entertaining guests. Claremont was the home of George Browne Post, a prominent figure of the Bernardsville colony, known for his architectural achievements. The estate has been renovated and is now defined by its stone and terra-cotta structural elements. It is considered one the firm’s most notable residential locations, which one hundred years later, is still owned by the Post family.

The Westover

Sparkling glasses and lavender tablecloths on an early fall afternoon…

Our most recent Signature Style event was a fundraiser hosted by the New Jersey Coalition for Inclusive Education (NJCIE), a nonprofit organization dedicated to including students with disabilities in their neighborhood schools in preparation for living as independently as possible in their communities.

While the school year had begun, I felt that it was still a bit early to pull out the mums and typical autumnal accessories. The palette for the event was inspired by the final days of summer and very early days of autumn. The table settings and flower arrangements were soft and light filled with shades of lavender, eggplant, cabbage greens and soft pinks.

The main centerpiece, a white lattice bowl atop an Asian figurine, was overflowing with green tinged hydrangea, pink sedums, purple beautyberry stems, and Japanese maple leaves for dramatic height. The plates were stacked beautifully with a variety of flavorful appetizers – selected from an early autumn-inspired menu created by Chef Corey Heyer. My personal favorite was the smoked duck and fig jam pastilla.

One style tip I would like to share with you– especially at this time of year – is to take advantage of the bountiful produce stands. Fresh red and green cabbages make great props on tables. You can open up the leaves a bit and it begins to take on the appearance of a large rose bloom. The red cabbages are especially dramatic when sliced and the center is used as a colorful feature on the table – it provides great texture and color amongst flowers and greenery. For this Signature Style event, I interspersed the cabbages with radishes, asparagus and white pumpkins of unusual shapes which kept the tables colorful and fresh.

It was once again a pleasure to work with an organization on creating a Signature Style event and I will keep you posted on our next beautiful special occasion.

Jeffrey B. Haines–Signature Style of Entertaining

Photography by Allison Haines

“Drinking bravely” is an approach to enjoying wine that I embrace. The expression has been coined by wine expert, tv personality and author Mark Oldman who appeared here at The Bernards Inn recently for a Food and Wine Magazine event. Mark and I share a passion for educating wine lovers without pretense. We encourage people to try new wines and expand their palates. This is what the special evening was all about–and it was fabulous!
Mark narrated through six wines from our wine list and was full of praise for our selections. Mark’s passion for wine was infectious, and as an experienced wine educator, he immediately captured our guests’ attention while encouraging interaction between everyone in the room. The wines that were presented from our wine list for the evening included:
• Zardetto Prosecco Brut NV (sparkling wine from Italy) *Great alternative to Champagne without the sticker price of Champagne
• Don David Torrontes Reserve, Michel Torino Estate, Cafayate Valley Argentina 2010 *The next hot white wine from Argentina
• Château Rouet Rosé Reserve, Côtes de Provence 2010 * Wine to drink for those in the know. Very popular in the Hamptons and, yes, men drink Rose
• Nobilo Icon Pinot Noir, Marlborough New Zealand 2009 * Super value Pinot Noir from upcoming New Zealand known for Sauvignon Blanc
• Château Cap de Faugeres Red Bordeaux, Côtes de Castillon 2006 *Red Bordeaux that drinks like a king.
• Ramey Cellars Cabernet, Napa Valley 2006 *Made by my friend David Ramey, beautiful California Cabernet.
Mark talked about discovering little known wines that deliver so much without a high price, such as the Ajello Grillo from Sicily that we are featuring as our white by the glass pour.
It was a pleasure meeting Mark, and I would encourage you to pick up his latest book, Oldman’s Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine’s Usual Suspects. Mark is the real deal! And if you are a dog lover, Mark has a fun and informative video that relates wine to “Best in Show.” Maybe you will find your favorite breed has the personality of a great Cabernet! Check it out: http://www.markoldman.com/videos/drinkbravely36

It is very rewarding to mentor a student in the hospitality field of study. Each year we offer internships in our Catering Sales and Banquet Departments. The internship is designed to offer a well-rounded experience for a young professional. The student has the opportunity to learn from seasoned professionals at the highest level. Here’s what one of our talented interns, Michelle Cannon, had to say about the experience:

Intern Michelle Cannon

I go to a hospitality school where you spend twenty hours a week in classrooms, five hours in professors’ office hours, and countless hours on homework and group projects. Every lecture, assignment, and exam prepares us for the hospitality world that we will enter shortly after graduation. Last summer, however, I had my first realization of the role classroom knowledge will play in my career. At school, I am learning a business / service mindset that will help me solve problems, keep a positive yet realistic attitude, and serve clients better. My time as a Sales and Banquet Intern at The Bernards Inn gave me first-hand knowledge of the process by observing client consultations and manager meetings, working as a banquet server for all different types of events, and accomplishing daily and summer-long projects.

My main project was working on a Competitive Set Report which involved requesting pricing and offering information from similar wedding venues as the Inn. At the end of the summer, I presented my findings and analysis to the Management Team. There was no rubric, no other students’ projects to compare my results to, and no textbook to refer to. However, the project required me to call upon skills from a core freshman course at school, Managerial Communication, such as PowerPoint presentation etiquette to effectively convey my ideas. It was a real world project that did not count for a grade, but rather something I wanted to challenge myself to do well on. This project and others that I worked on throughout the summer were the perfect bridge between my technical knowledge from school and a real world career in the near future.

Thank you to The Bernards Inn for giving me this fantastic opportunity!

Michelle Cannon
School of Hotel Administration 2013
Cornell University

Roasted Butternut Squash Soup is a favorite every autumn at The Bernards Inn. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste.  Here is a simple recipe to help those at home make a great soup.   Enjoy!

Serves 6

Ingredients:

3 Medium butternut squash, cut in half, seeds removed (reserve for later)

¼ Teaspoon grated nutmeg

2 Tablespoons Butter, melted

1 Tablespoon honey

1 Cup of heavy cream (optional)

1 Large white onion, cut in small pieces

1 Rib celery, cut in small pieces

3 Quarts water

1 Bay leaf

1 Sprig thyme

½ Stick cinnamon

1 Clove, whole

1 Tablespoon salt

Method:

1.  Preheat oven to 400° F. 

2.  Place butternut squash flesh side up on a cookie sheet.

3.  Mix the melted butter, nutmeg and honey together, and brush the mixture on the squash.  Season with ½ Tablespoon salt.

4.  Wrap the squash in foil and bake for approximately 30 minutes then remove the foil and continue to bake until tender.

5.  Meanwhile, in a heavy bottomed sauce pot, make a squash stock by combining the water, the reserved squash seeds and all other spices.  Bring mixture to a boil, reduce to a simmer and cook for about 45 minutes.

6.  After the stock is flavorful and slightly reduced, strain through a fine mesh sieve.  Reserve for later.

7.  When the roasted squash has cooled slightly, using a large spoon, remove the flesh from the skin.  The skin may be discarded.

8.  In a blender combine the roasted squash, squash stock and heavy cream (optional).  Puree until smooth and creamy.

9.  Adjust consistency with some water, if desired and season with remaining salt.

The soup may be garnished with some toasted pumpkin seeds or julienne pear if desired.

Executive Chef Corey Heyer

Crinkling leaves, cool breezes and the brilliant colors of autumn will be here before we know it! Fall is a vibrant season in the Somerset Hills. Leaf peeping, apple and pumpkin picking, music, horses and gourmet cuisine are just some of the highlights. As your resident Escape Artist, I am happy to share my favorite “fall finds” to be enjoyed in the new season!

Experience the Sounds Around Town (www.bvillechamber.com)  when Bernardsville comes alive with music in the streets on Friday, September 9 from 4 p.m. to 9 p.m. Stroll through charming Bernardsville and enjoy musical entertainment, unique shopping, sidewalk sales and more. Of course your visit would not be complete without stopping by the Inn to sample our delectable, signature caramel apples. Join our Inn Club and you’ll have a chance to win a gift certificate for six guests to our Sunday Breakfast Buffet.

Plan a visit to Alstede Farms (www.alstedefarms.com) in historic Chester for their popular Family Fun Days through October. Located just a few miles from the Inn, you can pick your favorite pumpkin, navigate through the corn maze kingdom and finish the day with a moonlight hayride around the cozy campfire. Select activities require special admission or a daily activity pass can be purchased.

Meander to Moorland Farms, as a horse enthusiast or simply a lover of celebration, for the famed Far Hills Race Meeting (www.farhillsrace.org) on October 22. This marquee event attracts tens of thousands for what is considered to be the biggest social event of the fall season in NJ. Originally the Essex Hunt, founded in Montclair in 1870, the race has evolved into an outdoor extravaganza that is not to be missed. The daylong, charitable event has risen over $17 million for the Somerset Medical Center to date. Experience the races and the melting pot of fashion, food and fun!

Finish the season where we began, and experience the warmth of the fireplace and the gracious hospitality of the Inn. A signature gourmet getaway, the Fall Feast (www.bernardsinn.com) is the perfect way to awaken your palate with the flavors of fall. Enjoy deluxe overnight accommodations, seasonal amenities of mulled apple cider and homemade pumpkin bread, along with a four- course tasting dinner paired with hand selected wines. A la carte breakfast for two concludes your escape into the Somerset Hills–we hope to see you soon!

Lauren Montemarano

Tomatoes are Abundant in our Garden

Today is the second day of August, and anyone who thinks summer is winding down should come and tend our garden. We are, in fact, only mid-way through my favorite season and our garden is bursting with a colorful variety of vegetables, fruits and herbs that we’ve been using daily in our deliciously fresh summer dishes.

Today I went to the Bernards Inn garden in search of the freshest, plumpest and tastiest vegetables and herbs to use in our dishes tonight. It was the first step in the process that we call, “garden to plate.” It was about 90 degrees and Mother Nature reminded me that summer is far from over.  

The tomatoes are abundant as are the squashes, eggplants, peppers, and cucumbers.  It is amazing how consistent the herbs are at letting us know precisely how far we’ve moved into summertime.  The lovage, chervil, and mint thrive in the warm days and cool nights of late spring and early summer, while the basils, fennel, lavender, and oregano are growing at a pace that is almost impossible to keep trimmed during the hottest days of summer. 

I spent an hour and a half picking what was ripe for tonight’s dinner service and cutting herbs for all the various sauces, pesto, and garnishes that we would be using. 

Our petit heirloom tomatoes were used for a garnish on a ceviche appetizer. 

Ceviche

Fresh green coriander seeds, green zebra tomatoes, and green tomatoes (for a relish) were used on a swordfish entrée.

Swordfish Entree

On our roasted rack of lamb we utilized eggplant and fennel blossoms that were so sweet and full of licorice flavor it blew us away.  I am very thankful that our culinary team has this garden at our finger tips.  It is a truly special experience.  And I am very pleased because the garden showed me today that there is still plenty of summer left.

Please try the ceviche appetizer and swordfish entrée soon, as they’re specials we’ve placed on the menu through Friday.

Corey Heyer, Executive Chef

“Find what brings you joy and go there.” ~~ Jan Phillips

Simply put and easily understood, this is one of my favorite vacation quotes—especially as summer moves swiftly along. It is hard to believe that Fourth of July is already a memory.  Although the clock of summer seems to tick faster than any other season, there is always time to plan a quick vacation or “staycation,” right?

As your official Summer Escape Artist, I urge you to note on your calendar the following three, must-see places and events, all of which are a short driving distance from the Inn. Let us begin with Shakespeare and take thee to the Shakespeare Theater of NJ (www.shakespearenj.org) in nearby Morris County.  This is one of the leading Shakespeare theaters in the nation, and one of only 25 professional theaters in the state of New Jersey.  Here you will live in the moments of a “Midsummer Night’s Dream,” (performed at the nearby outdoor theater) and witness the death of Desdemona in “Othello.” The whole family can enjoy classic literature, come to life, for less than $30.00 per ticket.

Move on from the performing arts to extreme sporting and visit Solberg Airport in Readington Township for the New Jersey Festival of Ballooning.  Escape to this three-day event, scheduled for July 29- 31. This is North America’s largest summertime hot air balloon festival, designated as one of the Top 100 Events in North America, according to the American Bus Association! Discover up to 125 hot air balloons, live entertainers, food and drink, children’s entertainment, craft vendors, and many other attractions. This exciting event attracts local residents and visitors from across America. Visit www.balloonfestival.com for more information including directions, ticket pricing and even volunteer opportunities!

Last but certainly not least, “rock” et to the Morris County Museum and experience “Jersey Rocks,” a history of Rock and roll in the Garden State. This exhibit explores New Jersey’s pivotal role in the development of the rock and roll genre. Now through September 5, relive the moments of the musicians, devoted fans, concert venues, events, and DJ’s who made up the world of NJ rock and roll. 

Lauren Montemarano

This is a vibrant, racy white wine that has a unique bouquet, showing aromas of flowers, (actually red roses) along with other floral scents and citrus flavors of lime, peach, lychee and accompanied by  bright acidity that leads to a dry, crisp finish. This fabulous white is featured on our summer tasting menu and is perfectly paired with our colorful Fresh Garden Vegetable Salad that bursts with yellow and green beans, beets, cauliflower, broccoli, tomato, hard boiled organic egg, topped with croutons, crumbled bleu cheese and swiped with bleu cheese dressing on the bottom of the plate.

The crunchy  texture of the vegetables reminds me of my childhood years, picking fresh vegetables while grazing on them from our large garden, and the wine reminds me of being outside surrounded by beautiful aromas of fresh flowers. This  Torrontes Reserve from the Michel Torino Estate is available by the glass ($8.75 for a six ounce glass; $13.25 for a nine ounce glass) — or $35.00 for the bottle.
Cheers!
Terri

Their meeting was destiny. Caesar Mistretta, Jr.  and Martha Rooney met at a Bernardsville Chamber of Commerce gathering. Caesar, the son of J.M. Stringer Gallery owner, Caesar Mistretta, Sr. and Martha, the daughter of Mastro Shoes owner Peter Rooney, began their romance shortly thereafter which led up to their engagement at The Bernards Inn and eventually their wedding day here on July 2, 2011.  Martha’s engagement and wedding rings were handcrafted by Mitchell-Peck fine jewelers of Bernardsville.

Martha and Caesar are, in a word, stunning together.  They are beautiful people inside and out and they looked absolutely magical and blissfully happy on that beautiful sunny Saturday taking photographs in the center of town and at the Bernardsville train station.  They chose to carry on the Bernardsville theme that means so much to both of them by naming their tables after popular streets in the town, such as Claremont Road, Mt. Airy Road, Mine Brook Road and Anderson Hill Road, just to name a few.

Martha chose navy and white as her color theme to highlight the Independence Day holiday weekend with individual containers of white and navy M&M’s at each person’s place setting.  The menus featured a very special monogram created by Bernardsville Print Shop.

The couple was surrounded by their family and very special Bernardsville friends as they danced the night away in The Fenwick Ballroom.  They finished the evening with good-byes to all at the Library Bar and headed up to The Westover Suite (named after our own Jeffrey Haines’ home on the Bernardsville mountain) for “bride and groom” chocolate dipped strawberries and a restful night’s sleep.

They are royalty of sorts, our own Bernardsville royalty, and we look forward to being part of their lives for many years to come. Congratulations and best wishes from all of us at the Inn, Caesar and Martha!