The team at Le Club Avenue is more than ready to welcome spring’s arrival, because that means the brief appearance of one of Executive Chef John Johnson’s favorite ingredients: enormous, earthy and delicious giant white Asparagus (imported at great expense from France, where they are legendary).
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White Asparagus:
“Asparagus is one of the only vegetables meant to be eaten on their own — a single stalk can be an entire meal,” notes Johnson. “We cook them simply by braising in fennel juice, or blanching them and serving the delicate filets with a traditional vinaigrette. Either way, the key is to treat them gently and not embellish with too much ingredient ‘noise.'”
Johnson’s Asperges du Ventoux en Vinaigrette will be available as a special until roughly the end of May, pending availability. “Of course, I also love cooking with local green asparagus,” he adds. “Their grassy, sweet flavor is perfect for a toss in good olive oil and local sea salt, then quickly grilled. We also shave the larger ones and use them in different recipes — raw in a salad or as a stand-in for pasta in a warm vegan dish. They’re also good layered onto a delicate fish like local skate wing.”
New Pastry Chef:
Stuart Marx recently joined Le Club Avenue as Executive Pastry Chef; and Central Jersey diners are already fans of his palate and style. While at Fromagerie in Rumson, his work was recognized by New Jersey Monthly; in particular, as a 2014 Jersey Choice Restaurant Poll “Best Desserts” Award Winner. Trained at the New York Restaurant School, Marx has cooked in the kitchens of Jean George Vongerichten, The Glazier Group, and multiple David Burke properties. Says Avenue GM Thierry Carrier of his arrival, “Stuart is a very talented pastry chef. We love his desserts — they’re delicate, light, interesting and artistic; the perfect finishing touch to a delicious meal at Avenue. The flavors and presentation are truly unforgettable.”
The new spring menu includes Marx’s extraordinary Toasted Coconut Cake w/Mango Salsa + Kaffir Anglaise and White Chocolate + Berry Napoleon w/Candied Almonds.
Spring Cocktails:
Carrier, who also oversees the restaurant’s mixology program, has begun incorporating fresh flavors — and some serious smoke! — into spring cocktails. New on the menu are Mezcal Lemonade (Vida Mezcal, housemade lemon marmalade, Meyer lemon juice); and Pineapple Cilantro Jalapeno Margarita (tequila, jalapeno, fresh pineapple purée, cilantro, lime).