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Sensational Salts Weekends
Carter & Cavero
Join us as we unveil our new line of gourmet salts from around the world!
Talented, local chefs will prepare special dishes using our salts, oils and vinegars for your tasting pleasure!
Sensational Salts Weekends will take place at all our locations. See details below.
Carter & Cavero
Pier Village
36 Centennial Drive,
Long Branch, NJ
Saturday, March 19th,
1pm to 3 pm
Executive Chef Dominique Filoni from Avenue Restaurant. Pastry Chef Beverly Shoenberger from Pier Village's Cake, Bake & Roll.
Carter & Cavero
Red Bank
19 Monmouth Street,
Red Bank, NJ
Sunday, March 20th,
1pm to 3 pm
Chef/Owner George Lyristis from The Bistro at Red Bank and Zoe: An American Bistro. Chef/Owner Anthony Ferrando from Dish.
Carter & Cavero
Princeton
27 Palmer Square West,
Princeton, NJ
Saturday, March 26th,
2pm to 4pm
Executive Chef Luis Bollo from Palmer Square's Mediterra Restaurant.
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Other
Carter & Cavero
salts available:
Click here
Hawaiian Black Lava
Himalayan Pink Fine
New Zealand Natural
Peruvian Pink
Sel Gris de Guerande
Applewood Smoked
Citrus & Fennel
Wild Oregano & Sage
Lavender & Rosemary
Tuscan Rose & Peppercorn
Fleur de Sel de Camargue
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Other
Upcoming Events
Boss of the Sauce Tasting Event
Join us as Lizbeth Simmer Sauces will be in our Red Bank and Princeton locations sampling their delicious and all natural, gluten-free sauces for your tasting pleasure.
Click here for dates and times.
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We offer private Olive Oil Tasting Parties for an entertaining night out with friends or as a silent auction prize for non-profit organizations.
Contact us for information.
events@carterandcavero.com
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Carter & Cavero is proud to introduce to you their new line of gourmet salts that will take your dishes from flat to flavorful in seconds!
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Bali Coconut & Lime Sea Salt
Indigenous coconut and lime are used to create a smoky salt with a bite of citrus. Try Bali Coconut & Lime Salt on halibut or prawns with a splash of our Coconut White Balsamic for a touch of sweetness!
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Himalayan Pink
Sea Salt
Our Himalayan Pink Salt is perfect to use when grilling or roasting meat, fish or chicken and this coarse grain size can be used at the table, in a salt mill or grinder.
Grill your meats using our Chipotle Olive Oil and sprinkle our Himalayan Pink Salt before serving. The coarse grains will cling to the meat and give you a delicious soft and salty crunch with every bite!
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Habanero Pepper Sea Salt
Habanero Pepper Sea Salt is the perfect salt for anyone who likes to add a little extra punch to anything on the grill. Use sparingly! Use on roasted vegetables, seafood, meats, fried foods, popcorn or for bread dipping with our Persian Lime Olive Oil.
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Hickory Smoked Sea Salt
Hickory smoke is synonymous with southern cooking. Our salt works magic with ribs, burgers, red meat, turkey, eggs and chicken.
Try our Hickory Smoked Sea Salt with a drizzle of our Meyer Lemon Olive Oil
on grilled fish such as trout for a delicious cirtus finish.
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Carter & Cavero welcomes talented chefs from top New Jersey restaurants to our
Sensational Salts Weekends!
About the chefs:
Chef and owner Anthony Ferrando of Dish, is known for his New American cuisine with a unique Mediterranean twist which he attributes to his Italian heritage and extensive travel throughout southern Italy. Chef Ferrando's culinary creations are as varied and eclectic as the many countries that have inspired him. His menu often features dishes reflecting Southern American, Mexican, Indian, Asian, French, and European flavors.
Chef and owner George Lyristis of The Bistro at Red Bank and Zoe: An American Bistro is known for bringing the world right to your table. His specialties include the creation of world-class sushi and a diverse menu from European, Asian and American cuisine.
Executive Chef Dominique Filoni of Avenue in Long Branch (Pier Village) was introduced into the Maitres Cuisiniers de France (Master Chef of France, a prestigious association of chefs) at age 33, making him the youngest French Master Chef in the U.S. Chef Filoni's culinary experience is international - North Africa, Greece, Italy and Corsica - but mainly his influence comes from his native France.
Luis Bollo, executive chef of Mediterra restaurant in Princeton, New Jersey is trained in Spain and specializes in Basque/French cuisine. His unique style of Mediterranean cuisine comes from his vast experience and training in Michelin rated hotels and restaurants throughout Europe. Chef Luis Bollo was awarded Chef of the Year in the 2003 Square Magazine Best Chefs & Restaurants Awards.
Beverly Schoenberger, pastry chef at Cake, Bake & Roll in Long Branch (Pier Village) graduated from the Culinary Institute of America in New York in 1981. Since then she has completed her apprenticeship in Classical French Pastry in pastry shops throughout Paris (Fauchon and Patisserie Buck) . Chef Schoenberger has a been a party chef for almost 30 years. |
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