LANGOSTA LOUNGE STRIPPED: “COOKING WITH… MARILYN” (EXCLUSIVE)
Fans of Langosta Lounge get a peek inside a foodie’s mind Monday (Feb. 22) as the stars of the restaurant peel away, err… boil away, ummmm… how about reveal all during the second “Cooking with Marilyn” event.
At the kick-off demonstration in January featuring “Spanish Tapas and Regional Spanish Wines,” Marilyn inspired the 28 foodies in attendance with her passion for food and the overall dining experience.
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“I planned an evening where guests could have fun and discover different cooking concepts,” said Marilyn Schlossbach, owner of Langosta Lounge and downtown Asbury Park’s Cajun/Creole-inspired Trinity and the Pope, opening early March. “We mixed it up a little, ate, drank and had time to meet new people.”
Tableside, she prepared the meal of clams with Portuguese verde “green” sauce; stuffed Pequillo peppers with blue, brie and mascarpone cheese made in cheese caves in Northwest New Jersey ; Ocean Alliance Cod with Meyer lemon peppadew aioli on rosemary sprig skewer; phyllo Pizette (pizza); pistachio crusted lamb with Alvier sherry cream.
Through each course Marilyn shared a personal story and a few cooking tips, including her favorite food store (SuperXtra), a favorite ingredient (Recaito), the differences in sea salts available and their importance, her go-to cooking tool (blackening pan), how to creatively pair sauces with various proteins, how to use all one’s senses to “understand food” and tips for cooking fish to enhance the flavor.
She also shared a few of the restaurant’s proprietary recipes.
A week later, I made the clam dish at home and it worked exactly as she said – not like the chefs on television where they omit one or two key ingredients to lure you to their restaurant.
After each dish Marilyn prepared, she rotated the spotlight to Langosta’s Beverage Manager Josh Rademacher and Peter Fairfax of Tempranillo, distributors of estate wines from Spain, which the crowd learned is the third largest producer of wine.
Peter discussed each of the six Spanish wines served, their province and a bit of background about the estate they came from.
“Drinking wine is an experience,” said Peter. “Cooking demos like this are great to talk about the history of the vintage – knowledge takes you to another place with wine.”
My fave from Peter’s collection was Marques de Gelida 2006, a sparkling wine produced in Penedes on the Mediterranean coast.
Josh, beverage manager, gave an energetic lesson in the finer art of making Langosta’s signature sangria (which he says they sell 700 glasses of on a busy summer night) to a roar of wine-soaked applause. He is a star.
“When we heard about this demo my friend and I decided to do this series as our Christmas gifts to each other,” said Sue Fiederowicz of Holmdel. “Who needs another silver bracelet as a gift – this was a different and fun experience. We are looking forward to the next one.”
The next “Cooking with… Marilyn” event is Monday (Feb. 22) featuring Caribbean cuisine. March 29, the demo features a farm-to-table cooking demonstration. Reservations a must.
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