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The Gables is one great choice for NJ weddings on LBI for those that are seeking something more intimate and more elegant. The Gales is a charming hotel with 5 rooms and a fine restaurant on Long Beach Island in Ocean County, New Jersey. The inn hosts weddings for up to 100 guests in its elegant little rooms and in the gardens of the courtyard in the summer and fall. The inn is about a block away from the beach and so it’s the perfect spot to hold a wedding ceremony on the beach at the and have your guests walk back to the inn for the reception.
Sondra Beninati, the owner of the Gables, has a particular gift for making you feel special. It is her hospitality that makes the Gables such a rare find. With intelligence, attention to detail, style and graciousness she oversees her hotel and restaurant. It is just that talent and perspective that you want when you plan your perfect wedding day at the Jersey Shore.
The Executive Chef is Richard Diemer. His incredible six course feast was one of the best dinners that we’ve ever had. Chef Richard and his staff exhibit a level of precision and culinary intelligence that make the Gables one of the best culinary choices for fine wedding receptions in the New Jersey.
The Gables guest rooms are outfitted with fine wallpaper and luxurious linens. These romantic, beautiful and luxurious rooms would make a great escape for a honeymoon. The marble baths feature whirlpool spa or bubble jet tubs. Our favorite room, the Bailey Lloyd has an outrageous fire engine red claw foot tub in the bedroom. The space itself is intriguing with all of its complex angles but to see if adorned Bailey Lloyd perfectly with this intricate wallpaper is astounding.
We first found out about the Gables last year when we attended the NJ Wedding Road Show. That day we met Sondra and she arranged a dinner and a short visit for myself and my chef partner. Here’s a short story about our meal to explain the food photos in the slideshow below.
Our dinner started with Tuna Tartare. The soft and rich tuna was countered beautifully with crispy cucumber and tempura flakes. The ginger lime reduction added a good zing. Second course was a gorgeous composed Lobster Cob Salad with layers of roasted corn, avocado, ripe tomato, topped by a crispy pancetta and accompanied by a smoked tomato vinaigrette. Third course was a delightful interlude of Cauliflower Bisque Soup that was almost too pretty to eat, but too enticing not to. The soup featured a local Viking Village scallop topped with caviar. The photograph makes me want to go back for more.
The fourth course was a hearty and surprising Ragu made with Braised Lamb Shank, handmade cinnamon parpadelle pasta, roasted eggplant, sweet cipollini onions, shaved pecorino and fresh mint.
The fifth course was an extravagant end to the meal. The Duck, Duck, Goose featured a pan seared duck breast laying on a bed of spinach with pine nuts and raisins, a duck leg confit with a potato gallette and a whipped potato mousse and a seared Hudson Valley Foie Gras with caramelized Bosc pear and a brioche pain perdu.
Dessert was fried rice pudding beignets served with a homemade caramel sauce and crème Anglaise which the Gables refers to as Bocce Balls. The 2011 Traminette from the New Jersey’s Bellview Vineyards was a beautiful bright accompaniment to our meal.
The Gables is open from Easter to Valentine’s Day. It is an integral part of the community of Beach Haven and of the larger LBI region. It is a strong supporter of Surflight Theatre and a member of the Southern Ocean County Chamber of Commerce. Find out more about this Unique New Jersey Wedding Venue.
Also be sure and see the Gables Slideshow at the bottom of the page.
To wrap things up, we want you introduce you to Sondra. Our test interview turned out so well that we wanted to share it with you just as it is with no editing or retakes. You can watch it below. Our interview with Sondra Beninati, owner of The Gables Restaurant & Hotel in Beach Haven, a great NJ Wedding Venue on Long Beach Island, New Jersey features these stories:
- The history of the hotel and restaurant
- Sondra’s background & Tavern on the Green
- The type of food that Chef Richard Diemer loves and serves
- Hurricane Sandy and restoration of the Jersey Shore
- The rooms at the Gables